Sausage Stuffed Mushrooms

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Everyone who loves mushrooms loves stuffed mushrooms. They can be filled with any of the foods and flavors that tickle your fancy: seafood, veggies, meat, cheese, um… more mushrooms! Whichever way you choose to stuff your shrooms here are a few tips and tricks to avoid a couple of common stuffed mushroom problems.

Bring forth the tips!

The first potential issue with stuffing shrooms is that mushrooms always release liquid as they cook. If you stuff raw mushrooms:

  1. You’ll probably end up with soggy results no matter what filling you use.
  2. There’s a chance that the mushrooms won’t be cooked through and tender at the point where the filling is cooked and ready.

To avoid this always roast your caps on a baking rack before filling them, and always use a filling that is completely cooked and just needs to be warmed and browned. This step cooks the mushrooms through so they’re already nice and tender by the time they get filled. It also allows the mushrooms to release their juices, and by baking them on a rack over a pan the liquid drips down and they don’t sit there in their sad little juices.

The second problem I’ve run into with stuffed mushrooms is getting that perfectly golden brown crunch on top without scorching it under the broiler. If the mushroom caps are topped with cheese instead of breadcrumbs then broil away (just don’t WALK away). But if you’re going for a crunchy topping I have two tips:

  1. Use more oil in your breadcrumb mixture than you would think necessary. That oil is the key to getting those bready bits golden and not blackened.
  2. Don’t have your oven rack too close to the broiler. To get any filling bubbly, cheese melty, or breadcrumbs goldeny you’re gonna need those mushrooms to broil at least 2-3 minutes under a really hot broiler. If they’re too close to the broiler then that’s gonna be tricky, especially with breading.

Sausage Stuffed Mushrooms

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Sausage Stuffed Mushrooms

Ingredients

Shrooms

  • 12-15 baby portobello mushrooms (2-3 inches wide)
  • 4 tablespoons olive oil (divided)
  • 2 tablespoons balsamic vinegar (divided)

Filling

  • 1 small onion (diced)
  • 4-6 cloves fresh garlic (grated or minced)
  • 3/4lb bulk Italian sausage
  • 4oz soft goat cheese
  • 1/4 cup green onion (thinly sliced)
  • 1/3 cup panko bread crumbs

Topping

  • 1/4 cup fresh parsley (minced)
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 2/3 cups panko bread crumbs

Directions

Step 1
Remove the stems from the mushrooms and set aside to mince and use in the filling.

Divide the mushrooms evenly between two gallon-size resealable bags. Into each bag add 2 Tbls. oil, 1 Tbs. vinegar, and a pinch of salt over the mushrooms. Seal up the bags, toss everybody around, and set aside. Let the mushrooms hang out for about 10 minutes while the oven preheats to 350 degrees, flipping the bags every couple minutes.

Once the oven is nice and hot and the mushrooms have soaked up some flavor place the mushrooms, flat side down, onto an oven-safe rack set on top of a rimmed baking pan. Bake the shrooms about 20 minutes, or until they are tender and have released their juice.
Step 2
Heat 1 Tbs. olive oil in a skillet over medium heat. Add the diced onion and minced stems with a pinch of salt and stir occasionally for around 8-10 minutes.

Once the onions have softened a bit and the stems have released their juices stir in the garlic. Cook until the garlic is nice and fragrant, about a minute or so.
Step 3
Add another tablespoon of olive oil and the Italian sausage. Cook the sausage, breaking it into very small pieces as you stir it until completely browned. When the sausage is almost finished browning stir in the 1/3 c. panko.

Turn off the heat and stir in the green onion and goat cheese. Mush around and stir until the cheese has softened and thoroughly blended into the mixture.

Step 4
In a small bowl, mix together the other 2/3 c. panko, parsley, 1 tsp. kosher salt, and 1/4 c. olive oil.

It may seem like a lot of oil, but that is what's really gonna help those crumbs brown up beautifully instead of scorching.
Step 5
Preheat your broiler to 450 degrees and make sure that your upper oven rack is at least 6-8 inches below the heat source.
Step 6
Using your fingers gently fill the mushroom caps with the meat & cheese mixture.

You want plenty of filling in each cap, but keep in mind that you'll also be adding the crunchy topping. Go for slightly mounded, and make sure to gently pack it in so that when you dip them into the panko mix the filling doesn't fall out.
Step 7
Carefully dip/press each cap, filling side down, into the bowl of panko mixture.

I like to use a small spoon to help gently get the cap upside down into the crumbs and then right side up again. Then I use my fingers to press another pinch or two of the crumbs on top for good measure.
Step 8
Place the filled and crumbed caps back onto the rack they roasted on earlier and broil for 2-4 minutes.

They should be golden brown and bubbly. The tricks are:
1) Plenty of oil in the topping
2) Not placed too close to the broiler
3) Do NOT walk away or do anything else while they're broiling
Step 9
This recipe will make enough filling and crunchy topping to stuff about double this amount of shrooms.

I personally love having the leftover filling and topping. I stuff pork chops, chicken breast, or a small loin roast with the filling and then bread with the panko mix.

However, you can simply double your amount of mushrooms (around 24 mushrooms 2-3 inches wide). If you make a full batch of mushrooms, just remember to only use the stems from about twelve of them for the filling, and of course, you'll need more balsamic and oil to marinate the rest of the gang.
Step 10
Yum.

Mediterranean Pico

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Mediterranean Pico is the pico you never knew you were missing!

It’s not like I did anything revolutionary here. I make standard pico all the time for our burrito bowls etc. All I did was replace the lime with lemon, the cilantro with mint and parsley, the tomato with…

Ok, so I didn’t get THAT far away from regular pico de gallo. But this is pretty tasty. Use it as a dip with pita chips, a topping for a wrap or gyro, or jazz up just about any meat or grain with a few spoonfuls. Go crazy guys!

Mediterranean Pico

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Mediterranean Pico

Ingredients

  • 2 large tomatoes
  • 2 persian or mini cucumbers
  • 1 medium red onion
  • 1/2 cup chopped kalamata olives (heaping 1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 lemons (zest & juice) (about 1 heaping tsp zest and 3 Tbs juice)
  • salt to taste
  • pita chips

Directions

Step 1
Pico gets juicy, so prepare to strain off the extra liquid by placing a strainer over a bowl.

Deseed and dice both tomatoes. Toss the tomatoes into the strainer over the bowl and salt them.

Dice the cucumbers and add on top of the tomato in the strainer. Salt the cucumber bits as well, then leave these guys to release their juice while you mix together the rest.
Step 2
In a separate bowl, add the diced onion, chopped olives, herbs, zest.

Mix in the tomatoes, cucumber, lemon juice, and salt to taste.
Step 3
Dump the whole shebang back into the strainer over the bowl, and let the pico hang out like that for at least 30 minutes to get rid of that extra juice.
Step 4
When you're ready to serve it, dump into a bowl with pita chips or use as a delicious condiment with meats, wraps, or whatever!
!

Roasted Tomato Soup

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If you like tomato soup this is the only recipe you will ever need. And if you don’t like tomato soup then I’m not really sure why you’re here. Unless you’re my mom, and you just like to read all of my posts. Wait a minute… YOU’RE NOT MY MOM!

Ok sorry, that’s not the point. The point is that this is a seriously delicious way to enjoy some tomatoes. I found myself with about a ten pound box of tomatoes in my kitchen (Thanks Mom), and decided to finally measure and write down my award-winning tomato soup recipe.

It hasn’t technically won any awards, but I’m pretty positive that it could. On a side note: If any of you use this recipe to win any contests, I’d appreciate a share of your winnings.

Alright, enough with the rambling. LET’S MAKE SOME SOUP!

Roasted Tomato Soup Recipe

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Roasted Tomato Soup Recipe

Ingredients

  • 8-10 Fresh Tomatoes (This number could vary drastically based on the size of each tomato.)
  • Olive Oil
  • Kosher Salt
  • 2 Onions (diced)
  • 5 heaped teaspoons Minced Garlic
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Chicken Base
  • 32oz Stock (one box)
  • 1/2 teaspoon Red Pepper Flakes
  • 2 tablespoons Sugar
  • 4 cups Half and Half (one quart)
  • 2 tablespoons Balsamic Vinegar
  • Fresh Basil (chopped or torn)
  • Freshly grated Parmesean

Directions

Step 1
Preheat your oven to 375 and wash those ripe tomatoes.
Step 2
Ok. So I have no idea exactly how many tomatoes you will need.
Step 3
What I do know is that I crammed a 12 inch by 18 inch rimmed baking pan with a very crowded yet mostly single layer of tomatoes.
Step 4
Keep your little guys whole and chop your big guys into large pieces.
Step 5
Generously olive oil and kosher salt these juicy little bastids. I rubbed 5 tablespoons of olive oil on them and then sprinkled 1 tablespoon of kosher salt over them. (I know this because I measured for all you jokers who insist on exact measurements. You're welcome.)
Step 6
Pop 'em in the oven to roast for about 40 minutes, or until they look like this.
Step 7
While they're roasting, heat a large pot or dutch oven over a medium flame and dice your onions (mine were skeeball sized, so if yours are either ginormous or tiny adjust accordingly.)
Step 8
Saute the onions about 8 to 10 minutes until they are softened and fairly translucent.
Step 9
Add your garlic and cook a couple more minutes to take away its bite.
Step 10
Stir in the tomato paste and Chicken Base. "What the hell is Chicken Base?"
Step 11
Good Question.
Step 12
Chicken Base is basically a jar of highly concentrated chicken stock, that you should be able to find on the soup aisle of your local grocery. If you: can't find it, don't want to buy an extra ingredient, or think the idea of concentrated chicken paste is on the whole creepy; then by all means don't use it. I choose to add a little toward the beginning of most non-vegetarian soups because I find it deepens the flavor. And if I'm really being honest I kind of enjoy sniffing the jar. DON'T JUDGE.
Step 13
Anyway, chicken base or not, now is the time to stir in an entire carton (32 oz) of broth. I used chicken here, but by all means use whatever tickles your boat.
Step 14
Simmer. Like for awhile. Seriously. Walk away, and leave it alone.
Step 15
When you pull the tomatoes out of the oven, allow them to cool a bit before you add them to your simmering soup pot... unless you're a total badass.
Step 16
Add 1 tsp salt, 1/2 tsp red pepper flakes, 2 Tbs sugar, lots of freshly cracked black pepper, and all of the tomatoes with their juices to the soup. And please before anyone gets bent out of shape about the seasonings; this is completely subjective. This is how I like it seasoned. Well not really. I'm serving this to a 7 and 3 year old. If I weren't I'd put WAY more red pepper flakes. Nevertheless, this may not be how you prefer it, so season to your tastes.
Step 17
Simmer again for about 20 minutes.
Step 18
Remove the pot from the heat, and kill all the chunks with an emersion blender.
Step 19
Now for the best part of this super healthy soup. Add an entire quart of half & half. Don't think about it. Just do it.
Step 20
Add 2 Tbs of balsamic vinegar to round out the flavor.
Step 21
Taste and reseason to taste if needed, and serve it up.
Step 22
I like to add lots of torn or chopped fresh basil into each bowl, but there are tons of other great was to garnish this: freshly grated parmesan, more cracked black pepper, another splash of balsamic... the world is your oyster!
Step 23
Oh, and a grilled cheese of course.
Step 24
Boom.
How to make cauliflower rice

How To Make Cauliflower Rice

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Let’s all take a moment to embrace the fact that the idea of eating cauliflower is super boring.

Ok, now that that’s been addressed, let me say that I’ve recently lost 20 pounds.

Thank you, for what I imagine is your cyber-congratulations, and let me tell you that it is solely due to my recent increase in cauliflower consumption.

Alright, that’s not true at all. It’s mainly been due to a very slight increase in physical activity coupled with the fact that I’ve stopped eating like an asshole… or rather like a six year old.

I simply can’t eat the same foods that my six year old and two year old can. Who knew?! Apparently our metabolisms are set on completely different cycles, and in order for me to lose weight I’m going to need to eat less pasta and more what do you call them? Oh yeah, vegetables.

Here’s one of the first steps I took in my plan to regain control of my body: Cauliflower Rice.

How to make cauliflower rice

It couldn’t be easier to learn how to make; and it takes the place of (not only) rice but also grits! Yes, for all of you shrimp & grits lovers out there, this is the perfect cheat for you. Cauliflower also scores a big win for being super boring. That’s right! Having a, let’s just say, less than lively flavor profile actually works in cauliflower’s favor here. It’s sort of like the potato of veggies… wait a minute, never mind.

It’s sort of like potato’s friendly cousin with a good personality.

However you look at it, Cauliflower Rice can be flavored in almost any number of ways to fit virtually any dish, and it’s not going to add to your waistline the way that rice, pasta, or potatoes would. And for a friendly cousin with a good personality, I’d say that more than exceeds expectations.

Cauliflower Rice

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Cauliflower Rice
Skip the carbs with this super easy technique for making Cauliflower Rice from CravingCobbler. You'll make this all the time once you see how easy it is to make Cauliflower Rice.

Ingredients

  • 1 Medium to Large Head of Cauliflower
  • 1 heaped tablespoon Coconut Oil
  • 1 teaspoon Salt (or to taste)

Directions

Step 1
Start with your head of cauliflower...
Step 2
and rip all the extra stems and leaves off. They add nothing to this party.
Step 3
Now pop off each branch of your cauliflower tree, one at a time, chopping them into bite-sized pieces and avoiding any large stem pieces.
Step 4
Once you're finished, it should look something like this.
Step 5
Blitz in the food processor for around 10 seconds and you'll be left with something like this.
Step 6
At this point, it's just a matter of slightly cooking the cauliflower, so you don't end up eating a mouthful of veg that seems to expand as you chew it. I'm just saying eating raw cauliflower that's been pulverized by a food processor is akin to eating a mouthful of raw rice. Unpalatable and tedious.
Step 7
So at this point, I heat up 1 Tbs of coconut oil in a skillet over med/low heat because I'm planning on serving this "rice" with a Thai Chicken Curry. But feel free to play with the fat and/or flavorings here.
Step 8
Once the oil and the pan are hot, add in all of your cauliflower rice and sprinkle with the salt. Stir around until the rice seems thoroughly coated with oil and salt.
Step 9
Continue to stir occasionally and cook anywhere from 5-10 minutes, depending on desired doneness or how al dente you enjoy your pretend rice.
Step 10
Here is mine after exactly 7 minutes, which is my norm.
Step 11
And there you have it! Yummy low-carb Cauliflower Rice that's the perfect base for any number of super star meals.
Step 12
Cauliflower is a blank canvas, so feel free to play around with the flavor profile depending on what the finished dish will be.
Step 13
To turn this into the perfect base for our Thai Chicken Curry, I used coconut oil and then finished my Cauliflower Rice off with plenty of cilantro.
Step 14
However you choose to jazz up your Cauliflower Rice, enjoy eating a veggie that feels carb-a-licious in a paradoxical kind of way. It's totally boring and phoney, and yet that's what makes it all the more thrilling!

Sriracha Bacon

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Sriracha Bacon is the way of the future.

I realize that it’s not exactly front page news that Sriracha is the best hot sauce in the universe. The whole world knows that at this point. But what you might not realize is that Sriracha Bacon is the best bacon in the universe. Okay, so maybe I’m being a little dramatic, but this truly is genius!

The idea for Sriracha Bacon occurred to me a couple weeks ago when Brian and I were having yet another conversation about how awesome Sriracha is, and trying to think of what to put it on next. It hit us at almost exactly the same time that it’s nuts, with as much as we use it, that I hadn’t added any Sriracha recipes to Craving Cobbler yet. This, of course, kicked off a whole new conversation. Well shouting match would probably be a more accurate description. Not the angry kind, just us shouting out recipe ideas at each other as fast and loud as our little Sriracha loving brains would allow.

Sriracha Bacon from cravingcobbler.com

The bacon idea was one that I shouted out I think, and it just seemed so simple. We both stopped shouting. Could something that seemed so simple and obvious once said out loud be as good as it sounds like it would be? It couldn’t. It’s just to easy.

Well I’m here to spread the word dear friends. It IS that easy! The only problem with this recipe is the fact that I haven’t already been making it for years.

Make this now or regret it later.

Sriracha Bacon Recipe

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Sriracha Bacon Recipe

Ingredients

  • 10oz thick sliced bacon (about 8 slices)
  • 1/3 cup Sriracha
  • 1 1/2 tablespoon honey
  • 1/2 teaspoon brown sugar

Directions

Step 1
Preheat your oven to 350 degrees. Add the sriracha, honey, and sugar to a bowl.
Step 2
Give it a good whisking, and then set up your bacon assembly line. This should include: your sweetened sriracha sauce, your bacon, and an aluminum foil lined rimmed baking pan topped with an oven-safe cooling rack.
Step 3
Give each slice of bacon a thorough dipping/coating of the spicy sauce only on one side. Lay the strips sauce side up on the cooling rack, being mindful not to overlap the slices.
Step 4
Pop them in the oven for around 40 minutes. I know it seems like a long time, but because of the Sriracha and sugars we have the oven at a lower temperature. Plus you really need to use some thick ass bacon here... Save the thin stuff for wrapping around tater tots or something. To keep your sweet and spicy strips of awesome from scorching in areas, you really want to roast these babies lower and slower.
Step 5
There's really nothing left to say except, "Pass the bacon!"

Sriracha Bacon

Roasted Potatoes with Kale Pesto

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These potatoes are so delicious you’ll forget that they’re good for you!

Roasted Potatoes with Kale Pesto

A while back, my husband and I realized how much we love kale. It’s one of those veggies, like brussels sprouts, that were almost too scary to try. They seem ominous and a little bit threatening. I mean if they’re that good for you… how could they be tasty? Well I’m sure everyone won’t agree with us on this one, but we love getting down with some kale… especially kale pesto!

When I was working at Whole Foods I discovered three or four kale salads from the prepared foods department that really turned me onto kale, and it didn’t take long before Brian was on that healthy leaf train right along with me. We’ve played around with lots of different kale salads and sides, but one of our favorite kale recipes (that our son will actually eat) is my Kale Pesto. It’s absolutely delicious! The raw leaves are simply pureed along with garlic, oil, nuts, and cheese to make an easy sauce that works with almost anything. We put it all over noodles, of course, and our other favorite way to use the pesto is like a condiment on sandwiches. The pasta and paninis have been awesome, but we’re always trying to think of new ways to use up our kale pesto.

Roasted Potatoes with Kale Pesto

The other week the idea for these roasted kale pest potatoes hit me, and now it seems like such an obvious one. I had a jar of kale pesto hanging out in the fridge from a pasta night, and I actually thought of tossing the potatoes in it as they were roasting in the oven. It worked out beyond great! Pesto is an uncooked sauce, so I think it’s nice to keep it that way. I have a feeling these would still be tasty if you coated the potatoes in pesto pre-roasting, but I really think the flavor of the pesto gets to pop more as a finish.

Roasted Potatoes with Kale Pesto

As for the recipe itself it couldn’t be easier. Large chunks of potato are tossed in kosher salt and olive oil, and roasted to tender, wrinkly skinned perfection. While they’re still hot from the oven simply toss them in a large bowl with a generous amount of the kale pesto. That’s all it takes to enjoy some of the best potatoes ever!

Roasted Potatoes with Kale Pesto Recipe

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Roasted Potatoes with Kale Pesto Recipe

Ingredients

  • 3lb red potatoes
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 cup kale pesto

Directions

Step 1
Preheat your oven to 425 degrees.
Step 2
Wash the potatoes and cut them into roughly 1 1/2 inch chunks. The size of the chunks isn't as important here as making sure that the pieces are a consistent size. So just keep in mind that larger pieces might take a bit longer or a little less time for smaller ones.
Step 3
In a large bowl, toss together the potatoes, olive oil, and salt.
Step 4
Spread out into a single layer on a baking sheet, taking the time to flip the cut side downs.
Step 5
Roast about 35 minutes or until fork tender.
Step 6
Toss the potatoes in the large bowl again, this time with as much or little kale pesto as you prefer.

I used about 1/4 cup and it coated them perfectly for my personal taste, but feel free to add less or more!

Scalloped Potatoes with Kielbasa

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Scalloped potatoes with kielbasa is my version of creamy scalloped potatoes – just kicked up a notch with meat… sweet smokey meat.

This recipe for scalloped potatoes is absolutely delicious on its own, but every now and then I like to add in the sausage. It transforms them from a hearty side dish into a main course. Wyatt loves kielbasa. Of course he’d probably say no if you were to ask him. We’ve always referred to it as “hotdog” to help him be a bit more openminded. He’s prone to claiming that he doesn’t like something before he’s even tried it. It drives me nuts! I’d heard that the “I don’t like that” food days were coming… but it’s so sad to see them here already. It’s especially sad and frustrating when you’ve spent time and money preparing a meal you know your kid would love… if they’d just pop it into their stubborn little mouth! Besides, what’s not to like about potatoes, cheese, and smoked sausage?

If you have an answer for that, I don’t want to hear it.

Anyway, rest assured that this is a dish that should please everyone at your table… even your pickiest of four year olds!

Scalloped Potatoes with Sausage Recipe

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Scalloped Potatoes with Sausage Recipe

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup beef broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 8oz cheddar cheese
  • 12oz polish kielbasa
  • 6 small-medium sized potatoes

Directions

Step 1
Preheat oven to 350 degrees.

Wash and peel your potatoes.
Step 2
I made this up and it had been a long time since I'd made these. So I had no idea how many potatoes I would need to fill my dish with deliciously starchy layers. I ended up with about three extra potatoes worth of slices.

As you can see, this is by no means an exact science. But my (now experienced) guess would be about 6 small to medium sized potatoes.

I split each one in half lengthwise; then sliced the halves into thin slices.
Step 3
Speaking of inexact sciences, the success of this dish does not depend on using exactly 12 ounces of sausage. You just need the smoked polish kielbasa of your choice.

Here's what I was working with:
Step 4
Feel free to use as much or little of this to bulk up your potatoes. These things seem to last forever, so if you hold some back it'd definitely be tasty on a rainy day.
Step 5
My family never shies away from extra sausage (or "hotdog" for Wyatt) so I chopped up the whole kielbasa.
Step 6
Heat up a skillet to medium high heat, and toss in the whole bunch.
Step 7
Toss around for a few minutes to give them some nice color like this, and then pull off the heat.
Step 8
Preheat your oven to 350 degrees, and get ready to make the creamy sauce that really makes these potatoes "scalloped".

Heat the 2Tbs of butter in a medium saucepan over medium heat.
Step 9
Add in the flour once the butter has melted and is just beginning to bubble.
Step 10
Whisk the flour into the hot butter. It will become a thick bubbly paste.

Keep cooking and whisking for at least 30 seconds up to a minute. If you begin to add the milk/broth mixture too soon, it'll taste like raw flour... yuck.
Step 11
Be ready with your liquids.

I measure the milk and broth in the same measuring cup, and then I'm ready to slowly add the whole mix.
Step 12
Slowly pour in some of the liquid and whisk.

It will become a thick paste yet again.
Step 13
Continue adding and whisking until you're left with what appears to be a saucepan full of milk.
Step 14
Whisk regularly for about 15 minutes or until thickened.

I know this seems like it takes forever, but that's just the nature of cream sauces.

Add in the spices and you're ready to layer up this bad boy!
Step 15
Butter the baking dish of your choice.

I'm sorry I don't know the exact size of this one. I've had it for years, and it's the one I seem to use for almost everything.
Step 16
Ladle about half of the cream sauce into the the dish, and spread it around to cover the bottom.
Step 17
Shingle on potato slices into a complete layer next.
Step 18
Sprinkle over about half of your browned kielbasa.
Step 19
Now for about one cup of shredded cheddar.
Step 20
Repeat one more of each layer: cream sauce, potatoes, kielbasa, and cheese.

Cover with foil and bake 45 minutes. Uncover and continue to bake another 30 to 40 minutes, or until the potatoes are fork tender.
Step 21
Yum, yum, yum!
Step 22
It's insanely good!

Twice Baked Sweet Potatoes

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If you like sweet potatoes, then you’ll love Twice Baked Sweet Potatoes!

By the time these make it to your plate, all the work has been done for you. You’re left with a shell that’s filled with creamy sweet potatoes and topped with a brown sugar, candied pecan, and bacon awesomeness! It’s almost dangerous. Once you start eating it, there’s no going back… and there’s also no keeping count of how many you’ve had!

On that note, this recipe makes 6 stuffed potato shells. It would easily double or even triple depending on what kind of crowd your feeding. I think this would be a perfect addition to any Thanksgiving feast! This is a great recipe for doubling or tripling because it’s just a matter of adjusting your measurements without actually adding to your cook time!

Try these for Thanksgiving or any other meal that you’d like to make deliciously special!

Twice Baked Sweet Potatoes Recipe

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Twice Baked Sweet Potatoes Recipe
Meal type Side Dish
Occasion Thanksgiving

Ingredients

Potatoes

  • 3 sweet potatoes (on the small to medium size)
  • 1 tablespoon unsalted butter (cut into small bits)
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt

Topping

  • 2 thick slices of bacon
  • 1/4 cup candied or honey roasted pecans
  • 1 tablespoon unsalted butter (cut into small bits)
  • 1 1/2 tablespoon brown sugar
  • 1/2 tablespoon all purpose flour

Directions

Step 1
Start by preheating your oven to 400 degrees, and washing your potatoes.

I thought I'd show you a reference picture of the potatoes I used since saying "small to medium" might be taken differently from everyone.
Step 2
Hopefully this will help, considering that almost everyone knows the size of an iPhone!

Line a baking pan with aluminum foil, and poke around on your potatoes with a fork.
Step 3
Pop these guys into the preheated oven for about 45 minutes to an hour.
Step 4
When they're finished, you should be able to squeeze the sides and actually feel the potato squeezing.

It's up to you how you choose to cook your bacon slices, but here's my little tip.

I've started baking my bacon in the oven on a parchment lined cookie sheet, and it's so easy!
Step 5
As you can see, besides the fact that I accidentally baked four extra slices (yeah that's right, I thought I might need to sample a little bacon to make sure it was safe for my family to eat!) the bacon sheet baked right along with the potatoes.

I usually cook bacon at 400 degrees for anywhere from 15 to 25 minutes depending on the thickness.

Once your potatoes have cooled enough for you to handle them without yelping, slice them in half lengthwise.
Step 6
Carefully scoop the insides right into the bowl of your mixer.
Step 7
It doesn't have to be perfect, but try not to poke through the skins. Also try to leave enough in them to give you a fairly sturdy vessel for your fancied up insides.
Step 8
Add one tablespoon of the butter, 1/2 tsp salt, and 2 tablespoons of heavy cream in with the potato innards.
Step 9
Now beat the ever lovin' sweet potato out of it!
Step 10
Seriously though, I beat mine on high for about two minutes... scraping down the sides once.

Lay your sweet potato shells on a parchment lined baking sheet, and refill with their new and improved insides.
Step 11
Make sure your oven is reset to 400 degrees, and prepare the yummy topping for the potatoes.

I wanted to show you that when I say 1/4 cup chopped candied pecans I measured out a heaping 1/4 cup first,
Step 12
and then chopped them up.
Step 13
Add the chopped pecans, butter bits, bacon bits, sugar, and flour into a bowl.
Step 14
Give it all a good toss,
Step 15
and evenly distribute amongst your taters.
Step 16
Try to make sure that everyone gets a little of everything the topping has to offer, and bake for 10 minutes.

When the timer goes off, pull them out of the oven and check for spots where the sugar still looks like sugar. Dot these with small bits of butter.
Step 17
Bake another 5 minutes, and prepare to fall in love!
Step 18
These are insanely good, so I'd say bake more than you think you need!
Step 19
I ate two easily, and I don't regret a single bite!

Kale Pesto

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My four year old ate a bowlful of noodles coated in kale pesto!

If that doesn’t convince you that this is a tasty way to get some raw kale into your diet, then I’m not sure what will. This is my traditional pesto recipe just replaced with kale instead of basil.

I actually love kale. It’s something that I had to talk myself into trying, but now I can’t believe how much I love it! It’s basically a nutritional powerhouse, being one of the most nutrient-dense foods on the planet. However, as much as I may love raw kale in a nice fall salad with dried cranberries and pears, trying to talk Wyatt into eating a kale salad is laughable. Believe me… I’ve tried. He’s been blackmailed into trying small bites of raw kale before in exchange for the promise of dessert. It’s never been worth it. He takes the smallest bite humanly imaginable, shudders while he dramatically chokes it down, and then gets to eat a cookie for his trouble.

The night I made this pesto, I made sure to use a fun-shaped noodle that he hadn’t seen in awhile. I also never used the “k-word”. It was strictly referred to as “green noodles”. Dinnertime with Wyatt has become hit or miss as of late. Some nights he’ll just eat happily, and others (I’m afraid the majority) he needs to be coaxed or hounded into taking every single bite. I have to say that this was one of the easiest dinners (not to mention tastiest) in recent memory!

Please try this and let me know what you think!

Kale Pesto Recipe

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Kale Pesto Recipe
Allergy Milk, Tree Nuts
Dietary Vegetarian
Meal type Appetizer, Condiment, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 6 cups washed baby kale (most of a 9 oz package)
  • 1/2 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 cup grated parmesan
  • 1/2 cup chopped marcona almonds (or salted nut of your choice)
  • 1 heaped teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

Step 1
Even though pesto is a raw sauce, I decided to turn the olive oil into garlic oil. It's a really easy process.

Add the 1/2c olive oil into a small saucepan, and add a tablespoon of minced garlic.
Step 2
If I'd had a fresh head of garlic I would have simply added in about 2 or 3 cloves. We always have a jar of minced in the fridge, so even though it's more to scoop out later, it'll taste just as garlic-y!

Heat over low/medium heat. Usually I say medium/low heat, but you really want to be careful not to scorch the garlic here so make sure it's set to the lower end of things for this. Give it about 10 minutes to really infuse the oil.
Step 3
Expect some bubbles the last couple of minutes, but pull it off the heat early if you think it's about to really boil! After about 10 minutes pull the pan off the heat; allow to completely cool before you add it into your pesto.

Add two overflowing cups of kale into your food processor.
Step 4
I have a mini-prep food processor, which I love, and use for almost everything. Now, however, is definitely the time for your large food processor if you've got two size options.

Look how full my larger processor is with just two cups... I can't imagine how long it would have taken if I'd had to use my mini-prep!
Step 5
Pulse kale about 4 times. Add 2 more cups kale; pulse again. Add the last 2 cups of kale; pulse again.

Here's what 6 cups of pulsed kale looks like, if you'd ever wondered.
Step 6
Add in the chopped nuts, parmesan, and lemon zest.
Step 7
Pulse about 8 times.
Step 8
Add the tablespoon of lemon juice, and pulse about 3 more times.

This smells fantastic by the way!

Now, using a slotted spoon, scoop the garlic out of your cooled oil, and add it into the pesto.
Step 9
Replace the lid of the food processor. Turn it onto the lower setting (mine has 1 or 2... I picked 1) and slowly pour in the garlic infused olive oil.

Unfortunately I'm not skillful enough to pour a steady stream of oil into a running food processor and photograph it... so here's what it looks like after adding the oil and letting the machine run for about 20 seconds.
Step 10
Scrape down the sides of the bowl, and add salt and pepper to taste. I added 1/2tsp salt and 1/4tsp black pepper.
Step 11
Run the processor one last time for about 10 seconds, and you're left with this beautiful pesto!
Step 12
Of course the obvious use for this is simply tossed with your favorite pasta shape of the moment...
Step 13
but you can really use as you would any other condiment. Brian's already tried it as a sandwich spread and inside burritos!
Step 14
I was thrilled that Wyatt ate up the "green" noodles without a fight, and I hope that everyone in your house is delighted with these healthy dish as well!

Raspberry and Spinach Salad

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This salad is the perfect balance for me. I think salads are best when they have a nice mix of different flavors and textures. This one has it all! Spinach is my favorite base for salads, plus there are plenty of digs (the fun stuff that keeps you digging in salads to find them). Feel free to mix up the ingredients to please your palate.

I always like little pockets of sweetness. If it weren’t a great time of year for berries, my go to would be sweetened and dried cranberries. I caught these raspberries right at the end of their season and I say if you can find any kind of fresh berry use them here. The other fun “dig” for me in this salad is the goat cheese. Use any kind of cheese you like, or leave it out if you’re not a cheese in my salad kind of person. Mine is a mild and creamy goat cheese from a local dairy farm Capra Gia that my husband and I both love.

Another wintertime solution would be using your favorite bottled raspberry vinaigrette. Really there are tons of dressing flavors that would work great here. I’ve used my homemade Raspberry Vinaigrette. If you’ve got some berries and an extra ten minutes check out the recipe here.

Raspberry and Spinach Salad Recipe

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Raspberry and Spinach Salad Recipe

Ingredients

  • fresh spinach (chopped)
  • fresh raspberries
  • red onion (thinly sliced)
  • crumbled goat cheese
  • marcona almonds (chopped)
  • Raspberry Vinaigrette

Directions

Step 1
It's a salad. So I'm afraid there's not really much to the steps. It's not so much making it as it is assembling it.

Start with your chopped spinach.
Step 2
Sprinkle on the sliced red onions.
Step 3
Add the raspberry polka dots.
Step 4
Crumble over the goat cheese. Blue cheese would work great here also if you'd like a bit more punch.
Step 5
Now for the crunch!
Step 6
I've chosen chopped marcona almonds, but I came really close to using sunflower seeds. Feel free to add any or all crunch you'd like.
Step 7
Drizzle over as much or little of the vinaigrette as you choose.
Step 8
This is great as a fresh side,
Step 9
or make it the main attraction and feel really good about yourself!