Cafe DeLites Creamy Tortelllini Sausage Spinach Soup - Ben's Favorite Soup

I discovered this recipe online recently and it has quickly become a favorite.  It's the only soup that my son requests.  It's delicious and reheats well.  The original recipe from Cafe DeLites called for dried tortellini, I prefer fresh and have changed recipe to reflect that. I served it with sour dough bread, but any crusty bread (to sop up the soup) will do.  

Cafe DeLites Creamy Tortellini Sausage Spinach Soup

INGREDIENTS

1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned*

1 onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 tablespoon Italian seasoning

2 teaspoon beef bouillon powder (I use low sodium)

1/2 teaspoon salt

4 cups low sodium beef broth

1/4 cup cornstarch mixed and dissolved in 1/4 cup water

36 ounces evaporated milk

12 ounce packet three cheese tortellini (I use fresh)

5 cups fresh baby spinach

1 cup milk (if needed)

DIRECTIONS:

Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker bowl. Cover and cook on high for 4 hours (or low for 7 hours).

Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk. Cover again and cook on HIGH heat setting for a further 30 minutes until the soup has thickened. Add the fresh tortellini and spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 15 minutes until the leaves have wilted and tortellini is cooked.

If soup is too thick, pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency; taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.

Serve with crusty warmed bread

NOTE:

The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.

NUTRITION

Calories: 447kcal | Carbohydrates: 27g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1136mg | Potassium: 502mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3890IU | Vitamin C: 8.2mg | Calcium: 232mg | Iron: 2.3mg

Mashed Potatoes with Spinach and Cheese

Mashed potatoes - and I'm talking real ones, not powdered - don't just need to be eaten for Thanksgiving and Christmas.  They are a great and versatile side that can be enjoyed any time.

I tend to purchase bags of potatoes when Aldi has them on sale.  5 lbs for $1.99...not bad!  I like to mash in different items to keep things interesting.  Sometimes it's sautéed spinach and a little onion to make an Irish "Colcannon"-type masher, other times it's just butter, milk, cream cheese, salt and pepper.  If I have bacon in the fridge (and if I'm lucky French onion dip, too), I make my favorite kind of potatoes...loaded!

6 potatoes (I like yukon gold), cut into 1 inch chunks

1/2 package cream cheese

1 bag of spinach

1 tbsp olive oil

1/2 stick butter

1/2 tsp garlic powder

pinch of nutmeg

1/4 cup shredded gruyere

Milk or cream as needed.  

Cut up potatoes and put in large pot.  Cover potatoes with water (1 inch above potatoes).  Bring to a boil and cook for 20-30 minutes (very soft).  While potatoes are cooking, heat olive oil in a skillet.  Add spinach and saute until cooked and wilted.  Set aside.  When potatoes are done, drain.  Add butter and cream cheese to the large potato pot.  Once butter begins to melt, add the potatoes and start to mash with potato masher.  Add garlic powder and nutmeg.  If the potatoes seem dry, add a tablespoon of milk.  When potatoes look creamy, mash in the cooked spinach and cheese.  Season with salt and pepper.  

Rachel's Snickerdoodle Blondie Brownies - I think I may like these better than fudge brownies!!

Snickerdoodle Blondie Brownies by Baked by Rachel

Ingredients:

1 C unsalted butter softened

1 C granulated sugar

1 C light brown sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

1 1/2 tsp cinnamon

2 1/2 C all purpose flour

Topping:

1/4 C granulated sugar

1 1/2 tsp cinnamon

Instructions:

Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper.

In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients. Mix until smooth and no streaks remain. Lightly grease hands, press mixture into an even layer in prepared baking pan. Sprinkle with cinnamon-sugar topping mixture.

Bake for 25-30 minutes.

Allow blondies to cool before slicing. Store in an airtight container for up to several days.

Notes

Recipe serves roughly 12-16.

An original recipe from Baked by Rachel

Snickerdoodle Blondie Bars - https://www.bakedbyrachel.com/snickerdoodle-blondie-bars/

6 Ingredient Tomato Soup using crushed Tomatoes

Really fast and tastes great!  Be sure to use fresh basil.  

6 Ingredient Tomato Soup

2 cans (28 ounces each) crushed tomatoes

1 can (14-1/2 ounces) chicken broth

18 to 20 fresh basil leaves, minced

1 teaspoon sugar

1 cup heavy whipping cream

1/2 cup butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Steakhouse Style Baked Potatoes

 Best baked potato recipe courtesy of Publix supermarket (dang, I miss that store!).  Secret is to microwave before baking.  Turn out perfect!  

Steakhouse-Style Baked Potatoes

Ingredients:

4 baking potatoes

2 Tbsp olive oil or melted butter

2 tsp steak seasoning blend (like Montreal steak)

Directions:

-     Preheat oven to 425

-    Place potatoes in microwave/oven safe dish

-    Drizzle with olive oil and sprinkle with steak seasoning

-    Microwave high for 15 minutes

-    Transfer to oven and bake at 425 for 15-20 minutes or until tender

-     Let stand 5 minutes before serving

Deb's Corn and Chicken Chowder

 This is my friend Deb's recipe.  She's a great cook and this chowder is fantastic!  I like to make this in the summer during "corn season" (late July - early September) with corn I purchase from the farm stand near our lake place. 

Corn and Chicken Chowder

6 ears of fresh corn, husked and silks removed (or 2 16 oz bag frozen corn, I prefer TJ roasted corn)

6 slices bacon, chopped

8 scallions

3 medium potatoes

2 Tbsp flour

3 cups whole milk (or 2 12 oz cans evaporated milk)

2 cups chicken stock

2 tsp Old Bay seasoning

1 tsp dried parsley

1/2 tsp dried thyme (or 1/2 tsp Herbes de Provence)

1/4 tsp cayenne pepper

1 small can (4 oz) chopped green chiles

2 cups roasted chicken shredded (rotisserie works great and I ususally use a little more)

salt and pepper to taste

grated cheddar for garnish

In a large stock pot, fry the bacon until crisp.  Remove from pan, but leave the grease.

Peel and chop the potatoes into bite-size pieces slice the scallions very thin; only use the white part of the scallions.  Place potatoes and white scallion pieces into the grease in the stock pot and cook over medium heat until softened.  About 3 minutes.  

Sprinkle with flour and cook, stirring occasionally, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt and pepper.  Over medium heat, stir occasionally and bring to a boil. 

Reduce heat to low and simmer for 12-15 minutes, or until the potatoes are soft.  Meanwhile, use a sharp knife to cut corn from the cobs.  Drain excess juice from green chiles.  Add corn, chiles, bacon, and chicken to the pot.  Cook over low heat until heated through, about 5 minutes.  Garnish with cheddar cheese. 

My favorite summer spritz cocktails: French 75 and Aperol

 I like a bubbly drink.  I really like sprtizy cocktails.  I've been returning to Aperol Spritz and French 75 all summer.  Serve the 75 in a Champagne glass if you have it and the Aperol Spritz in a wine glass.  Or if you're at the cabin, throw it in a red solo cup and call it a day.   These cocktails call for Prosecco or Champagne.  I use neither.  Instead, I purchase canned sparkling white white 4-packs at Trader Joes.  Each can will make 3-4 drinks.  Perfect!

Aperol Spritz

3 oz (1 part) Aperol

3 oz (1 part) Procecco (TJ sparkling white wine)

1 oz (splash) of club soda or LaCroix water

In glass filled with ice, add Aperol and equal amount of Procecco.  Top with club soda and garnish with an orange slice if you want to fancy.

French 75

1 oz gin

1/2 oz lemon juice

1/2 oz simple syrup

3 oz Champagne (or TJ sparkling white wine)

Add gin, lemon juice and simple syrup to a shaker with ice and shake until well chilled. Strain into a Champagne flute.  Top with Champagne and garnish with lemon peel if you want to impress someone (or for a good Insta pic). 

Bootleg...official summer cocktail of Minnesota

 Bootlegs are one of my favorite summer cocktails.  Helps that they're served at every country club and restaurant in the Twin Cities!  It's citrusy and minty and a little sweet.  Perfect for the porch or pool or boat!  We make bootleg mix with mint from our garden when we arrive at the cabin and enjoy it all weekend!

Bootleg Mix

1 can frozen lemonade

1 can frozen limeade

2 bunches mint

1/4 cup simple syrup

1 frozen lemonade can almost full of water

Add frozen lemonade, limeade, simple syrup and mint to regular sized (not Vitamix sized) blender.  Puree until the mint is in little pieces.  Add the can of water to the blender and blend again.  This is your mix.  Keep in a sealed container in the fridge up to a week.

Bootleg Cocktail

2 parts booze (vodka or gin)

3 parts bootleg mix

2 parts club soda. 

Fill tall glass with ice.  Add booze, bootleg mix, and top with club soda.  Garnish with mint and serve.  

Watermelon, Cucumber and Basil Salad

 I love watermelon salad.  Usually, I make Paula Deen's recipe.  Stumbled across this one and like it even better!  In addition to watermelon, feta, and onion (like Paula's recipe) it also includes basil and cucumber with a lime/honey dressing.  I used cukes and basil from the garden.  It was delicious when I made it and the day after!  

Watermelon Salad

4-5 cups cubed watermelon (about 1/4 of regular sized whole, seedless watermelon)

1/4 small/medium red onion, sliced

2 cucumbers, peeled and seeded

1/2 cup feta cheese crumbles

1/2 cup fresh basil leaves, sliced in thin strips

Honey Lime Vinaigrette

2 Tbsp honey

2 Tbsp fresh lime juice (about 1/2 a lime)

2 Tbsp olive oil

pinch of salt 

pinch of pepper

Combine salad ingredients in large bowl. In small bowl, whisk together vinaigrette ingredients, then pour over salad.  Gently stir to combine.  

Grandma's Basic Pimento Cheese

 Simple, traditional pimento cheese.  The best.

Grandma's Pimento Cheese

1½ cups (packed) finely grated extra-sharp yellow cheddar (about 6 ounces)

1½ cups finely grated extra-sharp white cheddar (about 6 ounces)

1 cup mayonnaise

¼ cup diced drained pimiento peppers from a jar, roasted red peppers, or piquillo peppers (about 2½ ounces)

¼ teaspoon cayenne pepper

Kosher salt, freshly ground pepper

Celery sticks, Ritz crackers, or sliced white bread (for serving)

Tomato Bisque made with Canned Crushed Tomatoes

 I pretty much only use crushed tomatoes (vs tomato sauce) in all my recipes.  I use a 1:1 swap.  It started because crushed tomatoes have way less sodium than tomato sauce.  Who knew?  Here's an easy homemade tomato soup recipe from Dinnerbeforedessert.com made with stuff I already had at home.  Note, I only had 3 cups broth, so I added 1 cup wine.  Could use water too.  Hope you give it a try!

Tomato Soup with Canned Crushed Tomatoes

2 tablespoons olive oil

1 yellow onion diced

2 stalks celery diced

1/2 teaspoon kosher salt

1/8 teaspoon coarse ground black pepper

1 pinch cayenne

1 teaspoon dried basil

3 cloves garlic minced

4 cups chicken broth

28 ounces crushed tomatoes

1 teaspoon white sugar

1 cup heavy cream

US Customary - Metric

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.

Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.

Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.

Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

Sally's Favorite Banana Bread

 I love banana bread! (Or what I really should say is that I love banana bread batter. Yum. So good!) Lots of good recipes out there.  Here's a good to try from Sally's Baking Addiction.

Sally's Favorite Banana Bread

Ingredients:

2 cups (250g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

2 large eggs, at room temperature

1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)

2 cups mashed bananas (about 4 large ripe bananas)

1 teaspoon pure vanilla extract

optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions:

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Notes

Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.

Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.

Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.

Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.

No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or even canned pumpkin puree.

Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.

Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips (semi-sweet, dark chocolate, etc). No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.

Gallo Pinto: Costa Rican Black Beans and Rice

 A must for a "typico" Costa Rican breakfast!

2 TBSP OLIVE OIL

1 MEDIUM ONION CHOPPED

2 CLOVES GARLIC MINCED

3 CUPS WHITE RICE PRE-COOKED (1 cup dry cooked with 2 cups water)

2 CUPS BLACK BEANS PRE-COOKED, DRAINED AND RINSED 

1 TEASPOON CUMIN GROUND

1 TEASPOON CORIANDER GROUND

1/2 TEASPOON GINGER FRESH (1/4 tsp powder)

2 -3 TABLESPOONS SALSA LIZANO* OR WORCESTERSHIRE SAUCE 

Heat oil in a large skillet over medium heat, add onion and cook until the onions are translucent.

Add garlic, cook for 5 more minutes until onion is a caramel color.

Add your beans and rice, spices, ginger and Worcestershire sauce. Cook over medium heat until all ingredients are mixing well, for approximately 5 minutes.

Add salt and pepper to taste and serve with chopped cilantro, adding tomatoes over everything.

Enjoy!

* use for the most authentic flavor

Best Deconstructed Egg Roll Stir Fry

 Lots of deconstructed egg roll recipes online.  This one is excellent.  It's from Delish.com.  I make it with extra garlic, low sodium soy sauce, and shredded cabbage in a bag (about 2/3 of bag).  Must use sesame oil for it to taste right.  To make it seem like an egg roll, I crunch up tortilla chips (unsalted from Trader Joe's) on top. Sooo good!

Deconstructed Egg Roll Stir Fry

INGREDIENTS

1 tbsp. vegetable oil

1 clove garlic, minced

1 tbsp. minced fresh ginger

1 lb. ground pork

1 tbsp. sesame oil

1/2 onion, thinly sliced

1 c. shredded carrot

1/4 green cabbage, thinly sliced

1/4 c. soy sauce

1 tbsp. Sriracha

1 green onion, thinly sliced

1 tbsp. sesame seeds (optional)

Tortilla chips or chow mein noodles (optional)

DIRECTIONS

In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no pink remains.

Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.

Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Sprinkle with crushed torilla chips or chow mein noodles.  Serve.

Vintage Strawberry Cake - the best!

 This retro strawberry cake is flavored with strawberry Jello and frozen strawberries.  It's sooo good! The strawberry buttercream is the perfect match for this cake, but would also be good on chocolate fudge cake!

Classic Strawberry Cake with Strawberry Buttercream

INGREDIENTS

FOR THE CAKE:

1 white cake mix

3 Tablespoons flour

3 eggs

3/4 cup water

3/4 cup vegetable oil

1 (3 ounce) package Strawberry Jell-o

1/2 cup frozen strawberries, thawed, drained

FROSTING:

1 1/2 sticks butter, softened

3/4 cup frozen strawberries, thawed, drained

4 1/2 cups powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans or one 9" x 13" pan.

Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.

Pour into prepared cake pans and bake for approximately 25 minutes (note if you're baking in a 9x13 pyrex, it will be closer to 35 minutes). Use the "toothpick test" to make sure cake is done in the middle.

Turn out on a cooling rack to cool completely.

Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.

Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.

Quick and Easy Hummus

 I love hummus.  It's a perfect snack or dish to take to a party (sigh...someday, friend; someday).  Here's a super quick and easy recipe.  The only non-staple is tahini.  The rest you probably have in your pantry.

Easy Hummus

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini (I use Trader Joe's tahini)

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash ground paprika or sumac, for serving (I like smoked paprika)

Rinse and drain chickpeas; set aside.  In food processor combine lemon juice and tahini.  Process on low for 30 seconds.  Add lemon juice, garlic, olive oil and cumin.  Pulse several times then process on low for 1 minutes.  Add half of the rinsed and drained chickpeas.  Process on low for 30 seconds.  Add the remainder of the chickpeas and process on low for 1 - 2 minutes.  Add salt to taste.  Process on low and add 2-3 tbsp of water until smooth consistency.  Store in refrigerator.  

Lithuanian Bacon Buns

From The Spruce Eats website.  My Uncle Eddie's are the gold standard, but these are a pretty close 2nd. 

This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.

Lithuanian Bacon Buns

For the Filling:

3/4 pound bacon, cut into 1/4-inch pieces

1 medium onion, finely chopped

For the Dough:

1 cup milk

1/4 pound butter (or 1 stick)

1/4 cup sugar

1/2 teaspoon salt

1 (0.25-ounce) package active dry yeast (or 2 1/4 teaspoons)

3 large eggs, slightly beaten, room-temperature

3 cups all-purpose flour

For the Egg Wash:

1 large egg yolk, room-temperature

2 teaspoons water

Steps to Make It

Note: while there are multiple steps to this recipe, this bacon bun dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Filling

Gather the ingredients.

In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated. 

Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Make the Dough

Gather the ingredients.

Scald the milk and mix in butter, and sugar. Cool to 110 F.

Dissolve yeast in this milk mixture, stirring well.  Add salt. 

Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.

Cover with greased plastic wrap and let rise until doubled.

Punch down dough and let rise again.  Note: The dough will be VERY sticky.

Assemble and Bake

Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered. Dough is VERY sticky.  Use plenty of flour on the rolling surface and the rolling pin.  You will need to add flour as you go.  This is OK.

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter or a wine glass.

Place a teaspoon or so of cooled bacon mixture in center of dough circle.

Fold edges over to completely cover the filling and shape into a ball.

Place filled dough balls seam-side down on a parchment-lined baking sheet. Flaten slightly. Repeat with re-rolled scraps and the other half of dough.

Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

Heat oven to 375 F.

When rolls have risen nicely, remove the plastic wrap and brush with egg wash.  Bake 15 to 20 minutes.

Serve hot, at room temperature or reheated in the oven or microwave (10 seconds). 

PinchMeGood.com Crispy Chickpea Kale Caesar

 One of my favorite salads.  Satisfying and delicious! This is from the PinchMeGood.com website. 

Crispy Chickpea Kale Caesar

FOR THE ROASTED SWEET POTATOES

2 small sweet potatoes – cut into 1-inch cubes

1 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper

FOR THE CRISPY ROASTED CHICKPEAS

1 (15 ounce) can chickpeas, drained and rinsed

2 teaspoons chili powder 

2 teaspoons garlic powder

1 teaspoon ground cumin

Kosher salt and black pepper to taste

FOR THE SALAD

4 cups of curly kale-sliced thin

2 cups romaine lettuce-sliced thin

1/2 cup diced avocado – about 1–2 avocados depending on their size

1/4 cup diced red onion

1/4 cup chopped walnuts

Shredded parmesan cheese for serving – optional 

FOR THE CREAMY TAHINI DRESSING

1/4 cup extra virgin olive oil

2 tablespoons plain green yogurt or mayo (I like to use vegan mayo)

2 tablespoons Dijon mustard

2 tablespoons tahini paste

The juice of 1-2 lemons-about 2 tablespoons

1 tablespoon honey or maple syrup

2 teaspoons Worcestershire sauce

2 cloves garlic-peeled and minced

kosher salt and black pepper

1/3 cup grated manchego cheese, parmesan cheese or feta cheese

2 tablespoons dried parsley 

1 tablespoon dried basil

INSTRUCTIONS

 ROAST THE SWEET POTATOES AND CHICKPEAS

Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper.  Toss to coat.  Roast in the oven for 20 minutes.

Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl.  Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side.  Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan  to the oven and continue to roast for another 20 minutes.  Remove and let cool for 5 minutes. 

ASSEMBLE THE SALAD

While the potatoes and chickpeas are roasting you can prep the rest of the salad.  Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.

Add the diced avocado, red onion, and chopped walnuts to the bowl with the kale and romaine.

Make the dressing:  Add all dressing ingredients to the bowl of a food processor or blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing. 

Add the roasted chickpeas and sweet potato to the salad.  Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing. 

Top with a sprinkle of parmesan cheese if desired.

Serve cold or at room temperature and enjoy!  

Ohio State Buckeyes

Keith's second favorite football team has a pretty fabulous tailgate treat: buckeye candy.  It tastes like a Reese's and looks like a nut.  This recipe is super easy.

Buckeyes

1 cup peanut butter smooth

5 tbsp unsalted butter, softened

2 cups powdered sugar 

1 tsp vanilla extract

2 cups semisweet chocolate (can mix in some milk chocolate chips instead)

1 tbsp coconut oil

Beat together peanut butter, butter, and vanilla extract.  Gradually add powdered sugar.  Make 1 inch balls and place on tray lined with foil.  Freeze tray for 1/2 hour.  While balls are in freezer, melt chocolate chips and coconut oil in the microwave, approximately 30 seconds, stir; 20 more seconds, stir; 15 seconds, stir.

Dip balls in chocolate mixture and return to tray.  Freeze another 30 minutes.  Store in an airtight container in the fridge. 

Chicken Diablo...Shhhh the recipe is a secret!

This is a secret recipe from my old neighborhood in Tennessee.  It was always served at a friend's ornament exchange. Can't remember how exactly I got my hands on it (likely passed in a note under the table before I moved away).  In any case, it's a sweet and savory take on chicken and rice casserole. 

Chicken Diablo

6-7 chicken breasts, cooked and diced
2 boxes Uncle Ben's Wild Rice
1 large jar mushrooms, drained
2 8 oz cream cheese, softened
2 Tbsp Grey Poupon mustard
2 Tbsp parsley flakes

Topping
1/2 cup butter, melted
3/4 cup brown sugar (original recipe called for 1 cup)
1/2 cup chopped pecans


Cook rice according to package directions.  Add both rice packages to a 9x13 pan (or a little bigger).  Mix softened cream cheese, mushrooms, mustard, and parsley.  Stir in diced chicken.  Spread over rice.  Sprinkle topping mixture over cream cheese mixture.  Bake at 350 for 45 minutes, uncovered

Outrageous Fudge Marshmallow Brownies

We're a brownie house. We always have a box of Aldi brownie mix in the house. Always. Growing up my mom would occasionally frost the brownies, but most often they were dusted with powdered sugar.  This is the way I usually make them.  However, if I want to totally impress someone, I make these.  They're the best!

The base is the standard Aldi brownie mix made according to the box.  The marshmallows and frosting are the magic that make these outrageously good.  

Outrageous Fudge Marshmallow Brownies

18.3 oz package Aldi Fudge Brownie Mix + Ingredients to prepare (oil, eggs, water)

2 c. mini marshmallows

6 Tbsp half and half

6 Tbsp butter

1 1/2 c. white sugar

1/2 c. chocolate chips

Instructions:

Prepare brownie mix according to package directions.  Pour into 9x13 pan and bake 25 minutes. Remove from oven and immediately sprinkle marshmallows over prepared brownies. Turn off oven.  Place brownies back in hot oven that's been turned off until they puff up about 2-3 minutes. Remove from oven.

When brownies are about half-way through baking, start making frosting.  In a medium size saucepan bring half and half, butter and white sugar to a boil. Boil for one minute, stirring frequently not to scorch the bottom. Remove from heat and stir in chocolate chips, stirring mixture until they are completely melted and frosting is smooth. Immediately spread over brownies.

Let brownies cool approximately 2-3 hours before cutting.  Store in an air tight container. 

Jon's Pizza Crust

 Jon is our family's pizza crust master.  He has the touch.  His crust turns out perfectly every single time.  Here's his recipe.  Hopefully, others can also get the same result!

Jon's Pizza Crust

1 packet yeast (2 1/4 tsp)

pinch of sugar

1 cup water

2 1/2 cups flour

2 Tbsp olive oil

1 tsp salt

cornmeal (optional)

Combine warm water with yeast and sugar.  Let sit until foamy.  Combine 2 1/2 cups flour, 2 Tbsp olive oil and salt.  Mix in yeast mixture.  Let sit for at least 10 minutes.  Spread onto pizza sheet covered in cornmeal.  Top with sauce, toppings, and cheese. Bake at 450 for 15 minutes.

Best No-Cook Pizza Sauce

 I used to make my pizza sauce with crushed tomatoes that were simmered with spices.  Not anymore, my friends.  I now make this super fast, no-cook pizza sauce seasoned with oregano and thyme.  It's outstanding and comes together in less than 5 minutes!

No-Cook Pizza Sauce

12 oz tomato paste (2 small cans)

1/2 tsp salt

2 tsp oregano

2 tsp thyme

1/2 tsp garlic powder

4 Tbs olive oil

2 tsp white vinegar

In a large bowl, combine ingredients until completely mixed.  I use a whisk.  Spread on your favorite pizza crust, top with cheese, bake and enjoy delicious pizza at home!