mini pepper nachos... 15 minutes

this picture is HORRIBLE, but I ate this at night, sooo... sorry, they're too good not to post!

the goods:

2/3 cup corn (frozen, leftover, canned, doesn't matter)
2/3 cup black beans, rinsed and drained
2/3 cup salsa
1 avocado, diced
1 pound mini peppers, halved and seeded
1 cup cheddar cheese, shredded
1/2 cup cilantro, chopped

Turn your oven onto broil.
In a medium bowl, combine the corn, black beans, salsa, and avocados; season with salt and pepper.
Arrange the peppers on a rimmed baking sheet, and fill each pepper with filling. Sprinkle cheese on top of each pepper. Broil until cheese is melted, about 3-5 minutes. Sprinkle with cilantro and serve!

penne pasta in creamy vodka tomato sauce... 30 minutes

the goods:

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper flakes
3 basil leaves, chopped
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half and half
3/4 teaspoon salt
8 ounces penne pasta
freshly grated parmesan, for serving

In a medium pot of boiling, salted water, cook pasta according to package instructions, and drain.
While water is coming to a boil/pasta is cooking; heat a large skillet over medium heat. Add oil, onion, and garlic. Cook until onion softens, stirring occasionally, about 5 minutes. Add tomatoes, vodka, red pepper flakes, basil, and oregano. Bring mixture to a simmer, reduce to low and cover. Continue to simmer for 20 minutes until sauce thickens. During the last 10 minutes, add mushrooms, cover and continue to simmer. Add heavy cream, half and half, and salt to sauce and stir everything together. Toss pasta with sauce and serve topped with parmesan and basil.

sun-dried tomato pesto pasta... 20 minutes

the goods:

1 pound whole wheat fusilli pasta
1 jar (3 ounces) sun-dried tomatoes in oil
1 cup fresh basil, plus more for serving
4 garlic cloves
2 tablespoons grated parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook pasta according to package instructions.
In a food processor, combine sun-dried tomatoes and oil, basil, garlic, and 2 tablespoons parmesan cheese. Puree until it has a pesto-like consistency.
Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat. Serve topped with fresh basil and parmesan.

roasted red pepper and tomato soup... 25 minutes

the goods:

1 can (28 ounces) whole tomatoes, drained, reserving the juice
3 garlic cloves
1 large shallot, peeled and halved
1 red bell pepper, cut into large chunks
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
8-10 thyme sprigs, divided
olive oil, for drizzling
3 cups chicken broth
1/3 cup heavy cream
2 tablespoons chopped basil leaves
1 teaspoon garlic salt
1/2 teaspoon paprika

Preheat the oven to 400 degrees. Place the tomatoes, garlic, shallow, red pepper, and 5 thyme sprigs on a foil-lined rimmed baking sheet. Sprinkle with sugar, salt, and pepper. Drizzle lightly with olive oil. Roast for 20 minutes.
Remove from oven and discard thyme sprigs. Place remaining ingredients in a blender with reserved tomato juice. Blend until smooth. Add the blended ingredients to a saucepan with chicken broth, cream, salt, paprika, and 5 sprigs of thyme (stems removed, just leaves). Bring to a slow boil and reduce to a simmer. Simmer for 10 minutes. Serve topped with basil.

slow cooker black bean soup... 8 hours

the goods:

1 white onion, chopped
2 red bell peppers, cored and chopped
2 carrots, peeled and chopped
5 garlic cloves, minced
1 jalapeno pepper, seeded and diced
4 cups vegetable stock
4 cans (15 ounces each) black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne
toppings: chopped cilantro, shredded monterey jack cheese, diced avocado, sour cream, and hot sauce

Combine all the ingredients (minus the toppings) in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the bay leaf. Using a potato masher, partially mash some of the beans to thicken the soup. Serve in bowls with desired toppings and quesadillas.

roasted poblano soup with potatoes and cheddar... 50 minutes

the goods:

4 poblano peppers

1 tablespoon olive oil

1 yellow onion, coarsely chopped

3 cloves garlic, crushed

2 carrots, peeled and coarsely chopped

2 celery ribs, coarsely chopped

4 white potatoes, chopped into 1/2 inch cubes

4 cups vegetable stock

1 teaspoon salt

2 cups milk

2 cups grated cheddar cheese

additional cheese and chopped scallions for garnish

Turn on the oven broiler and place rack in the top position. Arrange poblanos on a rimmed baking sheet, and broil, taking care not to burn, and turning frequently. The peppers are ready when they blistered on all sides. Remove from the oven, place in a large bowl, and cover with plastic wrap. Steam for 10 minutes. Remove skin and seeds.
Heat oil in a large pot over medium heat. Add the onion, and cook until translucent, 5 minutes or so. Add the garlic and cook for 1 minute until fragrant. Add the carrots, celery, potatoes, poblanos, vegetable broth, and salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until potatoes are tender. Using an immersion blender or a blender (using small batches, and allowing steam to escape), puree soup until creamy and smooth. Stir in cheddar and milk, stirring until cheese has completely melted. Serve immediately topped with scallions and cheese.

asian noodle salad... 30 minutes

the goods:

1 package linguine noodles, cooked according to package instructions

1/2 head napa cabbage, sliced

1/2 head purple cabbage, sliced

1/2 bag baby spinach

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 bag beam sprouts

1 bunch cilantro, chopped

3 scallions, sliced

1 cucumber, peeled, and sliced

1 cup cashews, lightly toasted in a skillet

dressing:

1 lime, juiced

8 tablespoons olive oil

8 tablespoons soy sauce

3 tablespoons sesame oil

1/3 cup brown sugar

2 tablespoons fresh ginger, minced

2 garlic cloves, minced

2 tablespoons pickled jalapenos, chopped

chopped cilantro

In a large bowl combine all the salad ingredients besides cashews and noodles. In a mason jar, combine all dressing ingredients and shake to combine. Add warm, drained noodles to the salad along with the dressing. and toss with clean hands to combine. Top with cashews and serve.

taco salad with homemade tortilla bowls... 25 minutes

the goods:

4 burrito sized flour tortillas

shredded cheddar cheese

1 head romaine lettuce, chopped

1 can (15 ounces) black beans, rinsed and drained

2 medium tomatoes, chopped

1/2 cup cilantro, roughly chopped

tortilla chips, for crumbling

lime wedges, for serving

homemade ranch dressing

Preheat oven to 375 degrees. Coat the inside of 4 oven-safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on rimmed baking sheets. Bake for 13 minutes. Remove from oven, sprinkle with cheese and bake for 2 minutes more, until cheese has melted. Let tortillas cool in bowls for 5 minutes before transferring to wire rack to cool completely.

Fill tortilla bowls with lettuce, beans, and tomatoes. Drizzle with dressing and a squeeze of lime and top with cilantro and chip crumbles.

(you can easily add grilled chicken to this salad for extra protein.)

easy burrito bowls... 25 minutes

the goods:

1 cup long grain rice

1 cup salsa

juice of 1 lime

3 cups chopped romaine lettuce

1 can (15 ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

2 roma tomatoes, chopped

1 avocado, peeled, pitted, and chopped

2 tablespoons chopped fresh cilantro leaves

chipotle cream sauce:

1 cup sour cream

1 tablespoon chipotle paste (or 2 tablespoons chipotle peppers in adobo sauce)

1 garlic clove, pressed

juice of 1 lime

1/2 teaspoon salt

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice, and salt; set aside.

In a medium saucepan, add rice and 1 and 1/2 cups water, then cook rice according to package instructions (bring to a boil, place lid on, reduce to simmer for 15 minutes). Stir in salsa and lime juice.

To assemble, divide rice among bowls, top with lettuce, corn, beans, tomatoes, avocado, chipotle cream sauce, and cilantro. Serve with additional lime wedges if desired.

caprese grilled cheese... 15 minutes

the goods:

sliced sourdough bread

softened butter, for spreading

mozzarella cheese, sliced

sliced tomato

basil leaves

Italian seasoning

Butter outside of bread slices and sprinkle with Italian seasoning. Place one slice of bread, butter-side down in a pan over medium heat. Layer cheese, tomato, season tomato with salt and pepper, basil, and another slice of cheese. Place remaining bread slice on top butter-side up. Cook until bread is toasted and cheese is melted, flipping once. About 2-3 minutes per side. Slice and serve with tomato soup and Caesar salad.

roasted red pepper alfredo... 20 minutes

the goods:

12 ounces linguine

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, diced

1/2 cup milk

1/2 cup heavy cream

4 ounces cream cheese, cut into chunks

1/2 cup grated Parmesan, plus more for garnish

1 jar (12 ounces) roasted red peppers, drained and chopped

In a large pot of boiling salted water, cook pasta according to package instructions, drain well.
Heat olive oil in a large saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 3-5 minutes. Stir in milk, heavy cream, cream cheese, and Parmesan until cheese melts, about 1-2 minutes. Add red peppers. Puree with an immersion blender, or transfer to a blender and carefully puree half at a time. Combine pasta and sauce in a large bowl and toss to combine. Season generously with salt and pepper. Garnish with Parmesan and minces fresh parsley.

crash hot potatoes and grilled artichokes - BEST SIDES

the goods:

crash hot potatoes:

12 whole new potatoes

3 tablespoons olive oil

kosher salt and black pepper to taste

minced rosemary or other herb of choice

grilled artichokes:

artichokes

olive oil

grated romano cheese

minced garlic

fresh parsley, minced

crash hot potatoes: In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 20 minutes. Preheat oven to 450 degrees. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Drizzle the tops of the potatoes with olive oil and sprinkle with salt, pepper, and rosemary. Bake for 20-25 minutes.

grilled artichokes: Trim and halve artichokes and slowly boil them until tender, about 30 minutes. Let cool so you can handle them. Then remove choke and prickly leaves. Place in a bowl and drizzle olive oil all over. In a small bowl combine romano cheese, garlic, and parsley and season with salt and pepper. Stuff mixture between leaves. Place on a hot grill turning them over until cheese gets crusty and garlic cooks, it takes a few minutes.

zucchini sticks with garlic chipotle aioli... 35 minutes

the goods:

2 zucchinis, cut into 8 sticks

1/3 cup all purpose flour

2 large eggs, beaten

1 cup Italian-style breadcrumbs

garlic chipotle aioli:

2 teaspoons minced chipotle peppers in adobo sauce

1/4 cup mayonnaise

1/4 cup sour cream

2 garlic cloves, pressed

Preheat oven to 400 degrees. Coat a cooling rack with nonstick cooking spray and place on top of a baking sheet.

Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in breadcrumbs, pressing to coat. Place onto prepared rack and bake until golden brown, about 15-18 minutes.

To make the aioli, combine chipotle peppers with mayonnaise, sour cream, and garlic in a small bowl. Serve zucchini sticks with aioli.

easy lo mein...25 minutes

the goods:

8 ounces lo mein noodles

1 tablespoon olive oil

2 garlic cloves, minced

2 cups cremini mushrooms, sliced

1 red bell pepper, julienned

1 carrot, julienned

1/2 cup sugar snap peas

3 cups baby spinach, stems removed

sauce:

2 tablespoons soy sauce

2 teaspoons sugar

1 teaspoon sesame oil

1/2 teaspoon Sriracha

In a small bowl, whisk together soy sauce, sugar, sesame oil, and sriracha; set aside.

In a large pot of boiling salted water, cook lo mein noodles according to package instructions; drain well.

Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snap peas and spinach until the spinach has wilted, about 2-3 minutes.

Stir in noodles and soy sauce mixture, and gently toss to combine.

garlic ranch potatoes... 40 minutes

the goods:

3 pounds butter gold potatoes (or really any gold potato), halved, or quartered depending on size

2 tablespoons olive oil

4 garlic cloves, minced

1 package (1 ounce) Ranch Seasonings and Salad Dressing mix

Preheat oven to 400 degree. Place potatoes in a single layer on a rimmed baking sheet. Drizzle with olive oil, then sprinkle with garlic, Ranch mix, and salt and pepper to taste. Gently toss to combine. Bake for 25-30 minutes, or until golden brown and crisp.

parmesan tortellini bites... 25 minutes

the goods:

1 package (9 ounces) refrigerated three cheese tortellini

1/2 cup vegetable oil

1 cup panko breadcrumbs

1/4 cup grated parmesan

1/2 cup flour

2 large eggs, beaten

1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well. Heat vegetable oil in a large skillet over medium-high heat. Set up a breading station by lining up 3 bowls. Place the flour in the first bowl. Whisk the eggs in the second bowl and in the third bowl, combine panko and parmesan. Working in batches, dredge tortellini in flour, dip in eggs, then dredge in panko mixture, pressing to coat. Add tortellini to skillet 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper-towel-lined plate. Serve immediately with marinara sauce and garnished with additional parmesan.

chow mein... 15 minutes

the goods:

1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon freshly grated ginger
1/4 teaspoon white pepper
2 packages (5.6 ounces) Yaki-Soba (seasoning packets discarded)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
1 cup bean sprouts

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and white pepper; set aside. In a large pot of boiling salted water, add Yaki-Soba noodlesuntil loosened, about 2 minutes; drain well.
Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute. Stir in noodles and soy sauce mixture until well combined, about 2 minutes.

creamy tortellini with spinach... 20 minutes

the goods:

16 ounces fresh cheese tortellini

2 garlic cloves, minced

1 cup chopped fresh spinach

4-5 basil leaves, chopped

1 can (14.5 ounces petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon onion flakes

2 tablespoons all-purpose flour

1 and 1/2 cups half-and-half

1/4 cup grated Parmesan cheese

Begin by boiling your tortellini noodles according to package instructions. Heat a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the tomatoes (and juices) to skillet with the spinach, basil, salt, pepper, and onion flakes. Cook, stirring occasionally until the mixture begins to bubble. In a glass measuring cup, combine the half-and-half and flour. Whisk until smooth. Add the creamy mixture to the skillet along with Parmesan cheese. Heat through and reduce heat to medium-low and continue to cook until it thickens, about 5 minutes. Add the drained tortellini and toss to combine.

fettuccine with tomato cream sauce... 20 minutes

the goods:

12 ounces fettuccine

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, finely chopped

4 garlic cloves, minced

2 cans (15 ounces each) marinara sauce

dash of sugar

1 cup heavy cream

1/2 cup grated Parmesan, plus more for serving

chopped fresh basil

Cook the fettuccine according to package instructions. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent, about 4 minutes. Pour in the marinara sauce. Season with salt and pepper, and add a dash of sugar, the stir it around and cook until warm. Add the heavy cream and stir to combine. Drain pasta. Add Parmesan to sauce and dump pasta right on top. Toss the pasta and sauce together. Just before serving, toss in chopped fresh basil. Garnish with more Parmesan and basil.

pasta with pesto cream sauce... 20 minutes

the goods:

3/4 cup fresh basil leaves

3/4 cup grated Parmesan

3 tablespoon pine nuts

2 garlic cloves, peeled

1/3 cup extra-virgin olive oil

1/2 cup heavy cream

2 tablespoons butter

12 ounces pasta, such as fusilli, cavatappi , or caserecce, cooked according to package instructions

4 roma tomatoes, diced

1 cup baby spinach

Make pesto: In a food processor, combine basil, 1/2 cup Parmesan, pine nuts, garlic cloves, and salt and pepper to taste. Turn on the food processor and slowly drizzle in the olive oil to make a nice puree. Heat the heavy cream and butter in a medium saucepan. Add the pesto. Stir together and simmer for a couple of minutes. Add remaining 1/4 cup Parmesan and stir together. Drain pasta and place in a large serving bowl. Pour the pesto cream sauce over pasta. Add the diced tomatoes and spinach and toss to combine. Serve with more basil if desired.