Name: Easy Olive Cheese Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 14
Cuisine: American
Ingredients: 1 loaf French bread, sliced in half lengthwise; 8 oz. cream cheese, softened; ¼ cup unsalted butter, softened; ½ cup mayonnaise; 1 clove garlic, minced; 2 cups shredded cheddar cheese; 10 oz. green CA Ripe Olives, chopped; 2 green onions, chopped

Easy Olive Cheese Bread Recipe

June 12, 2017 by Kristy Bernardo

This incredibly simple olive cheese bread takes just 15 minutes to prepare - just start with a baked French bread loaf, apply the spread and bake!

Updated: Sept. 15, 2022

Types of Olives to Use

This recipe uses green California manzanilla olives but feel free to substitute for another type of olive. You can also experiment with adding other olive varieties to the mix if you want to get a multi-color look for the spread when plating. Here are a few I'd recommend.

Ascolano
Gaeta
Kalamata
Mission
Piccoline
Pimento stuff green
Sevillano

One great hack for making olive bread is to smoke your olives. You can do this using a grill and toasting for 20 minutes or so, and season to taste when the smoking is done. You'll want to set your grill to the "smoke" setting if one is available. But you do not NEED to smoke the olives to completely enjoy this recipe, it's just a nice extra.

Ingredients

French bread loaf (ciabatta is a good substitute bread)
Cream Cheese
Unsalted butter
Mayonnaise
Garlic clove
Shredded cheddar cheese
Olives
Green onions

(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)

How to Make Olive Cheese Bread

Slice French bread in half lengthwise,
Mix together the filling consisting of cream cheese, butter, mayonnaise, garlic, cheddar, green olives and green onions.
Spread mixture onto the cut sides of bread.
Bake for 20-30 minutes
Cut bread in slices and serve.

Room Temperature Ingredients

It may be good to let your ingredients come to room temperature before you start the prep. Chopping your olives to size may depend on your preferences. Do you like smaller pieces that are easier to manage as a spread? Or do you want larger olive chunks that make them more of a punctuation in the overall dish rather than all through the mixture? You don't have to mince garlic if you are in a hurry, you can always buy a squeeze bottle of pre-minced garlic to add instead.

You can experiment with adding other olive varieties to the mix if you want to get a multi-color look for the spread when plating.

Easy Olive Cheese Bread Hacks

There are some good things to know about this recipe in general, but one thing we should mention right away is that we're not teaching you how to bake a loaf of bread with olives in the dough.

This recipe is for a creamy spread you'll put on top of a French loaf; you may just get hooked on this as a fun midweek alternative to your usual lunch or dinner fare. Yes, baking a loaf of olive bread is a fun adventure, but the name of this recipe is EASY Olive Bread, so we're skipping all that time-consuming kneading and dough proofing in favor of getting right to the dish itself.

Easy Olive Bread: Vegan Options?

Our recipe here is decidedly carnivorous, but you can swap out all the cheese, cream, butter, and mayonnaise for their vegan or vegetarian-friendly equivalents. If you go the vegan route, try making this olive bread once before you need to serve it to others; you may need to try a different brand of vegan substitute for cream, butter, or cheese to get the flavor and consistency to your liking.

Not all vegan substitutes are alike and some may not fare as well used in some recipes. Fortunately this recipe doesn't require you to cook or prepare any vegan substitutes (they are all fairly basic) as long as you have access to them at your local grocery.

Other Easy Appetizers

Easy Olive Cheese Bread

Yield: 14 Slices

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Pressed for time? This recipe is a great option--Olive Cheese Bread comes together quickly and would be a great starter at any gathering.

Ingredients

1 loaf French bread, sliced in half lengthwise
8 oz. cream cheese, softened
¼ cup unsalted butter, softened
½ cup mayonnaise
1 clove garlic, minced
2 cups shredded cheddar cheese
10 oz. green CA Ripe Olives, chopped
2 green onions, chopped

Instructions

Preheat oven to 350F.
Slice French bread in half lengthwise,
Mix together cream cheese, butter and mayonnaise until thoroughly combined.
Add garlic; stir well to distribute. Add cheddar, chopped green olives and green onions; stir to combine.
Spread mixture onto the cut sides of bread.
Bake for 20-30 minutes, until cheese is hot and bubbly and starting to brown.
Cut bread into 2 inch slices and serve.

Notes

Number of slices will vary by size of French bread and how big the slices are cut.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 44mgSodium: 558mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 9g

This data was provided and calculated by Nutritionix.

Blue Cheese Pizza Recipe – Quick Weeknight Dinner Idea

June 6, 2017 by Kristy Bernardo 1 Comment

This blue cheese pizza is about to become your new go-to dinner. The combination of creamy, salty blue cheese, smoky bacon, and sweet balsamic glaze makes for one special pizza!

On busy nights, I'll grab a frozen five-cheese pizza, crisp up some bacon while the oven preheats, add a few simple toppings, and dinner's ready in under 30 minutes. When I have a little more time, I'll start with fresh dough, layer on mozzarella and blue cheese, then bake it until bubbly and golden.

The final touch is a handful of peppery arugula and a drizzle of balsamic glaze. It's the easiest way to turn pizza night into something gourmet!

an overhead shot of a frozen cheese pizza with some sliced red onion, crumbled blue cheese, crispy bacon, balsamic glaze, and fresh arugula added at home, it's just out of the oven and placed on a wooden table, it has one slice cut out

This blue cheese pizza was inspired by my wedge salad that has the same flavors: bacon, blue cheese, and balsamic. When I make this pizza, though, I like to pair it with a simple veggie side dish.

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Blue Cheese Pizza Ingredients

For the Shortcut Version (store-bought base):

1 frozen or refrigerated cheese pizza (choose from the best)
3-4 slices thick-cut applewood smoked bacon, cooked and crumbled
1 small red onion, thinly sliced
3 ounces crumbled blue cheese
1 handful fresh arugula
Balsamic glaze, for drizzling

For the From-Scratch Dough Version:

1 pound fresh pizza dough (store-bought or homemade)
1 tablespoon olive oil
1 ½ cups shredded mozzarella cheese (or a mozzarella blend)
3-4 slices thick-cut applewood smoked bacon, cooked and crumbled
1 small red onion, thinly sliced
3 ounces crumbled blue cheese
1 handful fresh arugula
Balsamic glaze, for drizzling

Optional Add-Ons:

Caramelized onions
Fresh herbs like thyme, rosemary, or basil
A sprinkle of red pepper flakes

How to Make Blue Cheese Pizza

Method 1: Store-Bought Cheese Pizza (Quick & Easy)

Preheat the oven according to the frozen or refrigerated pizza package instructions.
Cook the bacon while the oven preheats. Once crispy, transfer to a paper towel to drain, then crumble or chop.
Top the pizza: Remove the cheese pizza from its packaging. Add sliced red onion, crumbled bacon, and blue cheese over the top. (You can also add the cooked, crumbled bacon after the pizza cooks).
Bake according to package instructions, usually 16-20 minutes, until the crust is golden and the cheese is bubbling.
Finish: Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Step 1: Add crumbled blue cheese, sliced red onion, and crispy cooked bacon to the pizza

Method 2: From-Scratch Dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
Prepare the dough: On a lightly floured surface, stretch or roll the dough into a 12-14-inch round. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone. Brush lightly with olive oil.
Assemble the pizza: Sprinkle shredded mozzarella evenly over the dough, leaving about 1 inch for the crust. Add sliced red onion, crumbled bacon, and blue cheese on top. (You can also add the cooked, crumbled bacon after the pizza cooks).
Bake: Transfer to the oven and bake for 10-14 minutes (on a stone) or 12-15 minutes (on a baking sheet), until the crust is golden and the cheese is bubbling.
Finish: Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Variations & Substitutions

Cheese: If blue cheese isn't your favorite, feta or goat cheese are good alternatives. You can also add more shredded mozzarella or fontina alongside the blue cheese for a creamier bite.
Bacon: Swap the bacon for prosciutto, pancetta, or even shredded rotisserie chicken. For vegetarian, skip the meat and add roasted mushrooms, caramelized onions, or grilled zucchini.
Greens & Herbs: Arugula adds a peppery bite, but baby spinach, fresh basil, or microgreens also work well.
Balsamic: Try a flavored balsamic glaze like fig, raspberry, or pomegranate.
Extra toppings: Add sliced pears, fresh figs, roasted red peppers, or candied walnuts.
Crust: Use traditional pizza dough, flatbread, or even naan bread for a personal-sized version.
Add some spice: Sprinkle on red pepper flakes or drizzle a little hot honey before serving.

Equipment Needed

Baking sheet or pizza stone: A baking sheet works perfectly for a frozen pizza, while a preheated pizza stone can help crisp up the crust if starting from dough.
Skillet: For cooking the bacon until crispy (you can also cook it in the oven, or cook your bacon on the grill).
Paper towels: To drain excess grease from the cooked bacon.
Sharp knife: For slicing the red onion.
Cutting board: For prepping the toppings.
Pizza cutter or large chef's knife: For slicing the finished pizza cleanly.
Small saucepan (optional): If you're making a homemade balsamic glaze instead of using store-bought.

Blue Cheese Pizza Recipe – Quick Weeknight Dinner Idea

Storage & Reheating

Storage:

Allow any leftover pizza to cool completely before storing.
Place slices in an airtight container or wrap tightly in foil or plastic wrap.
Store in the refrigerator for up to 3-4 days.

Freezing:

Wrap individual slices in plastic wrap, then foil, and store in a freezer-safe bag or container.
Freeze for up to 2 months.

Reheating:

Oven (Best method): Preheat oven to 375°F. Place pizza on a baking sheet and heat for 8-10 minutes, or until the crust is crisp and cheese is melty.
Skillet: Heat a nonstick skillet over medium heat, add pizza slice, and cover loosely with a lid or foil. Heat for 4-5 minutes until it's warmed through and the crust is crisp.
Air Fryer: Heat at 350°F for 3-5 minutes.
Microwave (Quickest but softest crust): Heat slices for 30-45 seconds, though the crust will be softer compared to oven or skillet methods.

Looking for more recipes like this one? Try these:

Pairings

These are my favorite dishes to serve with blue cheese pizza:

Easy Blue Cheese Pizza

Yield: 6-8 Slices

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy Bacon, Blue Cheese, & Balsamic Pizza is one of my family’s favorites. The hardest part? Cooking up the bacon while your oven is preheating!

Ingredients

For the Shortcut Version (store-bought base):

1 frozen or refrigerated cheese pizza (a five-cheese blend works best)
3–4 slices thick-cut applewood smoked bacon, cooked and crumbled
1 small red onion, thinly sliced
3 ounces crumbled blue cheese
1 handful fresh arugula
Balsamic glaze, for drizzling

For the From-Scratch Dough Version:

1 pound fresh pizza dough (store-bought or homemade)
1 tablespoon olive oil
1 ½ cups shredded mozzarella cheese (or a mozzarella blend)
3–4 slices thick-cut applewood smoked bacon, cooked and crumbled
1 small red onion, thinly sliced
3 ounces crumbled blue cheese
1 handful fresh arugula
Balsamic glaze, for drizzling

Instructions

Method 1: Store-Bought Cheese Pizza (Quick & Easy)

Preheat the oven according to the frozen or refrigerated pizza package instructions.
Cook the bacon while the oven preheats. Once crispy, transfer to a paper towel to drain, then crumble or chop.
Remove the cheese pizza from its packaging. Add sliced red onion, crumbled bacon, and blue cheese over the top. (You can also add the cooked, crumbled bacon after the pizza cooks).
Bake according to package instructions, usually 16–20 minutes, until the crust is golden and the cheese is bubbling.
Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Method 2: From-Scratch Dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
On a lightly floured surface, stretch or roll the dough into a 12–14-inch round. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone. Brush lightly with olive oil.
Sprinkle shredded mozzarella evenly over the dough, leaving about 1 inch for the crust. Add sliced red onion, crumbled bacon, and blue cheese on top. (You can also add the cooked, crumbled bacon after the pizza cooks).
Transfer to the oven and bake for 10–14 minutes (on a stone) or 12–15 minutes (on a baking sheet), until the crust is golden and the cheese is bubbling.
Remove from the oven. Top with fresh arugula and drizzle with balsamic glaze before slicing and serving.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 674Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 55mgSodium: 1569mgCarbohydrates: 76gFiber: 5gSugar: 11gProtein: 30g

This data was provided and calculated by Nutritionix.

Blue Cheese-Stuffed Bacon-Wrapped Pork Loin

April 28, 2017 by Kristy Bernardo Leave a Comment

This Blue Cheese-Stuffed Bacon-Wrapped Pork Loin is quick to make and packs a ton of flavor! Just five ingredients make it perfect for a weeknight.

Seriously, who wouldn't love a juicy pork loin wrapped in bacon? Pork loin is so great for an easy weeknight meal that I always have one in my fridge ready to go, and this bacon-wrapped pork loin? This is my favorite so far.

Why You'll Love Blue Cheese-Stuffed Bacon-Wrapped Pork Loin

Easy and elegant - This recipe comes together in about 30 minutes, start to finish! It's perfect for busy weeknights yet elegant enough that you could serve it to guests.

Flavor pop - I used an applewood smoked bacon marinated pork loin for the extra flavor, but you can use any pork loin, marinated or not (trust me though, you'll love the marinated pork loin). Plus the addition of applewood smoked bacon and a glaze of honey and balsamic vinegar? Yum!

Moist and juicy - The stuffing of blue cheese and the outer layer of applewood smoked bacon adds flavor and helps keep the pork loin moist and juicy throughout the cooking process.

Simple preparation - Despite its gourmet appearance and complex flavors, this pork loin is surprisingly easy to prepare, making it a perfect option for both experienced cooks looking to impress and beginners seeking a delicious yet manageable recipe.

Versatile - Whether served for a formal dinner or sliced up for a casual family meal, this dish is versatile enough for any occasion.

Blue Cheese-Stuffed Bacon-Wrapped Pork Loin Ingredients

Pork Loin: Choose a pork loin that is 2 to 2 and a half pounds, center cut and boneless. I used a marinated applewood smoked pork loin but you can use the pork loin of your choice.
Bacon: 8-10 slices of regular cut, not thick cut bacon. Use Applewood Smoked bacon if it is available!
Crumbled blue cheese: Use a high quality brand of blue cheese crumbles.
Honey & Balsamic Vinegar: This sweet and tangy combination really enhances the flavors of the bacon and blue cheese.

Refer to the recipe card below for a complete list of ingredients with measurements.

How To Make Blue Cheese-Stuffed Bacon-Wrapped Pork Loin

Sear: In a hot skillet, brown the pork loin on all sides over medium-high heat.
Slice & Stuff: Being sure not to cut all the way through, cut a lengthwise slit in the pork loin and gently fold open. Stuff with blue cheese crumbles and fold closed.
Wrap: line bacon slices on a cutting board with edges slightly overlapping, then place the pork loin over the bacon. Roll the bacon around the pork loin and wrap until bacon completely covers the pork loin.
Glaze: Use a basting brush and coat the bacon with honey and balsamic vinegar mixture.
Bake: Roast the pork loin on a wire baking rack set over a baking sheet. Cook for 20 minutes, bast again with the honey and balsamic vinegar, continue baking until pork is cooked through, and remove from the oven.
Rest: Let the pork loin rest for about 10 minutes, then slice and serve!

Don't be concerned if a little blue cheese leaks out a bit. The bacon helps to keep it all in and also helps to keep the pork loin very moist.

Variations, Substitutions, & Cooking Tips

Add herbs - Add depth and aroma to the flavor profile by incorporating fresh herbs like rosemary, thyme, or sage into the blue cheese stuffing.

Add fruit: Experiment with different fruits such as sliced apples, cherries, pears, or figs to complement the blue cheese and bacon, adding a hint of sweetness to the dish.

Glaze swap: Use maple syrup instead of honey to create the glaze.

Cheese choices: If blue cheese isn't your preference, try it with crumbled feta, goat cheese, or even shredded sharp cheddar for a different flavor profile.

Bacon swap: Replace the applewood smoked bacon with pancetta, prosciutto, or smoked ham.

Secure the wrap: Use toothpicks or kitchen twine to secure the bacon around the stuffed pork loin to prevent the stuffing from spilling out during cooking and ensure a neat presentation when slicing.

Temperature check: Use a meat thermometer to ensure the pork loin reaches an internal temperature of 145°F (63°C) for optimal doneness, avoiding overcooking and dryness.

Blanch the bacon: For easier wrapping or to ensure doneness, you can blanch the bacon before wrapping the pork loin.

Serving Suggestions: This bacon-wrapped pork loin pairs well with almost anything. Try rice pilaf, mashed potatoes, scalloped potatoes, roasted vegetables, or even a nice, fresh salad.

Blue Cheese-Stuffed Bacon-Wrapped Pork Loin

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This Blue Cheese-Stuffed Bacon-Wrapped Pork Loin is quick to make and packs a ton of flavor! Just five ingredients make it perfect for a weeknight.

Ingredients

1 Fresh Pork Loin Filet, about 2 pounds
8-10 slices bacon, not thick-cut
¼ - ½ cup crumbled blue cheese
¼ cup honey
2 T balsamic vinegar

Instructions

Preheat oven to 400F.
Sear pork loin in a hot skillet with a little vegetable oil over medium-high heat until browned on all sides. Cut a large slit lengthwise into pork loin, taking care not to cut all the way through. Stuff with blue cheese and hold closed.
Lay bacon on a large cutting board with edges slightly overlapping lengthwise. Set pork loin on bacon. Slowly roll up the pork loin and bacon until pork loin is completely covered.
Place bacon on a wire baking rack set over a sheet pan (cover the sheet pan in foil, if desired, for easy cleanup later). Mix together honey and vinegar, then brush about half over bacon.
Place in oven and cook for 20 minutes. Brush with remaining honey mixture, return to oven and cook another 5 minutes or until pork loin is cooked through.
Allow pork to rest 10 minutes, then slice and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 371mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 15g

This data was provided and calculated by Nutritionix.

Try these other delicious pork recipes!

Dorito Taco Casserole with Black Beans and Corn

April 3, 2017 by Kristy Bernardo 11 Comments

This simple yet delicious Dorito Taco Casserole is a weeknight family favorite!

This Dorito Taco Casserole is so simple to throw together that my kids make it all the time!

This post is all about my girls.

Katie, 10 and Kylie, 12, cooked this Dorito Taco Casserole entirely themselves. And Kylie took all the photos! AND she styled it all.

I participated in the eating of the dinner, however.

Both girls took turns adding, stirring, assembling. Dorito Taco Casserole is one of their favorites (who doesn't love Doritos, which are basically just tortilla chips with a little added flavoring sprinkled on?). We all consider it a treat but I love that it has black beans and corn to help redeem its nutritional worth. I load mine up with fresh tomatoes and avocado, too. SO GOOD!

After the casserole was fully baked and ready to serve, Kylie wanted to shoot some pics. I gave her full autonomy for styling; I simply reminded her what was available to her but she did EVERYTHING. I think she had a blast and did a fantastic job! Of course, Dorito Taco Casserole has a nice contrast of colors but that just made it more fun for her to shoot.

Dorito Taco Casserole is the perfect meal for a family taco night. Simply make your usual "taco beef" with ground beef and a packet of taco seasoning, then add the other ingredients to "beef things up" (haha, couldn't resist) and make it a full meal.

I love to add black beans and corn but sometimes I'll even chop up a poblano pepper or slice a few jalapeños for the toppings. Green salsa is my family's favorite but use any salsa your family loves! The leftovers are delicious reheated so plan to take some to work or school if you have any extras.

More Tasty Casserole Recipes

Dorito Taco Casserole

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

This easy Dorito Taco Casserole is a great choice for family taco night! It comes together quickly plus the beans and corn add a little healthy goodness.

Ingredients

1 pound ground beef
½ large onion, chopped
1 packet original taco seasoning
½ cup water
1 cup tomatillo salsa
½ cup sour cream
1 can black beans, rinsed and drained
1 can corn, drained
4 cups crushed Doritos
2 cups shredded mexican-blend cheese

Toppings

chopped cilantro, halved cherry tomatoes, diced jalapeños, sour cream, sliced avocado

Instructions

Preheat oven to 375F and spray a 2-quart baking dish with cooking spray.
Brown ground beef over medium heat until almost no pink remains. Add chopped onions; saute 3-4 minutes or until soft. Add taco seasoning and water, stirring well. Cook for a couple of minutes until slightly thickened. Add salsa and sour cream; stir well. Add black beans and corn; stir well and remove from heat.
Place half of crushed Doritos into bottom of baking dish, taking care to completely cover the bottom. Add half of taco mixture, then top with 1 cup of the cheese. Repeat with remaining Doritos, taco mixture then ending with cheese.
Bake for 15-20 minutes or until bubbling and cheese is melted and starting to brown. Remove from oven and top with desired toppings. Serve immediately with extra salsa and sour cream on the side.

Notes

Any Dorito flavor will work. I recommend Nacho Cheese Doritos and if you want a little heat try the Flamin' Hot, Tapatio or Spicy Nacho Doritos.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1007Total Fat: 56gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 86mgSodium: 1494mgCarbohydrates: 90gFiber: 13gSugar: 7gProtein: 36g

This data was provided and calculated by Nutritionix.

Healthy Black Bean Enchilada Soup

March 6, 2017 by Kristy Bernardo Leave a Comment

This Healthy Black Bean Enchilada Soup is a great example of how you can use dried black beans for an easy, healthy meal and only takes about 10 minutes from start to simmer.

I've always loved cooking with black beans because they're economical and I can keep them on hand to make something delicious without much effort. They can be thrown into a soup and left to simmer if you've got a couple hours. They're so versatile and can be made into so many healthy, delicious dishes. I gravitate toward soups most often since they're simple, generally healthy and sooo good! And since they pack a lot of protein, I'll often skip the meat if it means I don't need to make a trip to the store.

For this soup, I chopped an onion and a poblano pepper, gave them a quick sauté with some cumin and ancho chile powder, then literally just added the rest of the ingredients to the pot.

Why You'll Love Black Bean Enchilada Soup

Hearty Ingredients: With ingredients like black beans, fire-roasted diced tomatoes, fire-roasted green chiles, and fire-roasted corn, this soup is packed with hearty and satisfying components.

Rich Flavor: The combination of extra-virgin olive oil, sweet onion, poblano pepper, ancho chile powder, and ground cumin creates a rich and flavorful base for the soup.

Nutritious: Black beans are an excellent source of protein and fiber, making this soup not only delicious but also nutritious and filling.

Easy to Prepare: With simple ingredients and straightforward instructions, this soup is easy to prepare, making it a great option for busy weeknights or lazy weekends.

Great for Meal Prep: This soup reheats well, so you can make a big batch and enjoy it throughout the week for quick and convenient meals.

Budget-Friendly: Using affordable ingredients like canned beans and tomatoes, this soup is budget-friendly without compromising on flavor or quality.

Crowd-Pleaser: Whether you're serving it for a family dinner, a casual gathering with friends, or a game day party, this black bean enchilada soup is sure to be a hit with everyone at the table.

Black Bean Enchilada Soup Ingredients Notes

Black Beans: I used dried black beans for this recipe, which is why you'll need to simmer it for two hours. If you want a quicker turnaround, you can use canned black beans, but keep in mind that the flavor gets better the longer you let it simmer.
Aromatics: To build the flavor profile of this black bean enchilada soup, you'll need a sweet onion, poblano pepper, ancho chile powder, cilantro, and cumin.
Enchilada Sauce: A 14-ounce can of red enchilada sauce does the trick to help create a rich, flavorful broth. Go with mild, or if you like the heat, pick a hot enchilada sauce.
Fire Roasted Tomatoes: Use fire roasted to add the smokiness to the soup, and use the liquid!
Fire Roasted Green Chiles: Again, go for the fire roasted kind when possible. You don't need to drain these either.
Fire Roasted Corn: Choose fire roasted again, for that smoky element if your store carries it. This time though, go ahead and drain the liquid before adding the corn.
Chicken Broth: Combined with the aromatics and the enchilada sauce, the chicken broth is the foundation of your broth.

Find the complete ingredients list with measurements in the recipe card below.

How To Make Healthy Black Bean Enchilada Soup

Prep: Chop the onions, poblano pepper, and cilantro. Set the cilantro aside, then sauté the onions and poblano pepper about 4-5 minutes until translucent.
Add aromatics: Add ancho chile powder and cumin and sauté one minute more to wake up the flavors.
Put it all together: Add everything else to the pot, except for the cilantro, bring to a boil, then reduce heat and simmer for two hours, until black beans are soft. Stir in the cilantro at the end.
Serve: Spoon into bowls, add garnishes, and serve!

Variations, Substitutions, and Cooking Tips

Vegetarian/Vegan Option: To make this soup vegetarian or vegan, simply use vegetable broth instead of chicken broth. You can also add extra vegetables like bell peppers, zucchini, or carrots for added flavor and texture.

Protein Variation: While the recipe calls for black beans, you can add or substitute other beans such as kidney beans, pinto beans, or chickpeas if preferred. Additionally, you can add cooked chicken, tofu, or seitan for extra protein.

Spice Level: Adjust the spice level to your preference by increasing or decreasing the amount of ancho chile powder and green chiles. For a milder version, you can also remove the seeds from the poblano pepper before chopping.

Tomato Variation: If you don't have fire-roasted diced tomatoes on hand, you can use regular diced tomatoes or crushed tomatoes instead. You can also add a tablespoon of tomato paste for extra depth of flavor.

Corn Substitution: If you can't find fire-roasted corn, you can use regular canned corn or frozen corn kernels. Alternatively, you can roast fresh corn on the cob and cut the kernels off for a more intense, smoky flavor.

Broth Options: If you prefer a thicker soup, you can use less chicken broth. Conversely, if you prefer a thinner consistency, you can add more broth.

Toppings Variation: Get creative with your toppings! In addition to the suggested toppings, you can also add shredded cheese, pico de gallo, or even a dollop of guacamole. Serve the soup with warm tortillas, sweet corn cake, or cornbread on the side for a complete meal.

Healthy Black Bean Enchilada Soup

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

This Healthy Black Bean Enchilada Soup is a great example of how you can use dried black beans for an easy, healthy meal and only takes about 10 minutes from start to simmer.

Ingredients

2 teaspoon extra-virgin olive oil
1 large sweet onion, chopped
1 large poblano pepper, chopped
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 14- oz can red enchilada sauce
2 14.5 oz cans fire-roasted diced tomatoes, undrained
1 4- oz can fire-roasted green chiles
1 8 oz. bag dried black beans
1 14.5 oz can fire-roasted corn, drained
32 oz chicken stock or broth
¼ cup chopped cilantro
kosher salt, to taste
toppings, optional: sliced avocado, chopped cilantro, sliced jalapeño, sour cream, crushed tortilla chips, lime wedges

Instructions

Heat oil in a stockpot over medium heat. Add onions and poblano, sauté until onions are soft and transluscent, about 4-5 minutes. Add ancho chile powder and cumin; cook one minute more.
Add remaining ingredients (except cilantro) to pot. Bring to a gentle boil then reduce heat and simmer for at least two hours, until black beans are soft. Stir in cilantro. Season well to taste and serve with desired toppings.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 629Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 22mgSodium: 1253mgCarbohydrates: 90gFiber: 19gSugar: 23gProtein: 27g

This data was provided and calculated by Nutritionix.

More delicious soup recipes!

Chicken Tortilla Soup with Hatch Chiles
Hatch Chile Soup with Fresh Summer Corn
Chicken Posole
Tomato Bisque with Hatch Chiles
Chipotle Cheese Potato Soup

Avocado Pasta with Jalapeños and Queso Fresco

February 20, 2017 by Kristy Bernardo 2 Comments

Avocado Pasta is one of the simplest pasta dishes you can make. Try it tonight for a flavorful, easy dinner!

TEN MINUTES TO DINNER - no, really!! And this Spicy Avocado Pasta tastes amazing, too!

The first time I tasted an avocado, I was in my early twenties.

It's still hard for me to come to terms with that fact. That I spent just over twenty years of my life never having enjoyed the smooth, creamy, perfect flavor and texture of my beloved avocados!

I've certainly made up for lost time. Avocados are one of the few things I don't bother adding to my grocery list because I always buy some. On any given day, you'll find at least three of them on my counter, usually at varying degrees of ripeness.

One large avocado is quite often my entire lunch on a busy work day...it's perfect with a dose of hot sauce!

IS AVOCADO A FRUIT OR VEGETABLE?

Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat and are cholesterol and sodium-free, which is just one of the reasons I've made them a big part of my diet.

Flavor, for me, is the top reason, but I feel even better about my choice because of their health benefits! Avocados, which are a fruit although most people think of them as a vegetable, contain less than one gram of sugar per 1-ounce, the least amount of sugar per serving of any other fresh fruit. AND avocado contributes nearly 20 vitamins, minerals and beneficial plant compounds to my diet.

HOW TO MAKE AVOCADO PASTA?

It is so simple to make avocado pasta since you don't have to cook a sauce. You'll mix your avocado with a few ingredients such as cilantro, lime juice, and garlic, then toss it with hot pasta. Add a small amount of reserved pasta water until a creamy sauce forms, then add your toppings. So simple and quick, and a wonderful way to use those avocados sitting on your counter!

CAN AVOCADO PASTA BE REHEATED?

I don't recommend reheating it, but it does make a fantastic cold avocado pasta salad. I'll keep my leftovers in an airtight container and have them for lunch the next day. Or breakfast. No judging! 🙂

This delicious recipe for Spicy Avocado Pasta is such a simple pasta dish yet has such great flavor. If you love avocados like I do, you MUST give this easy, quick and so tasty avocado recipe a try. You can have the "sauce" ready by the time the pasta is done, then just toss it all together and your dinner is on the table.

Spicy Avocado Pasta

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

An easy 20-minute recipe for delicious, creamy pasta your family will love!

Ingredients

1 lb. spaghetti
2 fresh Hass avocados*, halved, pitted, peeled and cubed
¼ cup cilantro, chopped
1 jalapeño, minced
1 garlic clove, finely minced
2 Tbsp. fresh lemon juice, or to taste
1 tsp. fresh ground pepper
1 cup cherry tomatoes, halved
2 green onions, sliced
½ cup crumbled queso fresco cheese

Instructions

Cook pasta according to package directions, reserving one cup of the pasta water.
Meanwhile, mash ripe avocados in a bowl until smooth (a fork works great or you can also do this step in a food processor).
Add cilantro, jalapeño, garlic and lemon juice; stir until smooth. Season with pepper.
Toss hot pasta with sauce, adding a small amount of reserved pasta water until desired consistency is reached (usually a few tablespoons).
Top with cherry tomatoes, green onions and queso fresco. Serve immediately.

Notes

Nutrition Information Per Serving: Calories 320; Total Fat 10 g (Sat 2 g, Trans 0 g, Poly 1 g, Mono 6 g); Cholesterol 5 mg; Sodium 65 mg; Potassium 450 mg; Total Carbohydrate 45 g; Dietary Fiber 6 g; Sugars 3 g; Protein 10 g; Vitamin A 465 IU; Vitamin C 12 mg; Calcium 65 mg; Iron 2 mg; Vitamin D 8 IU; Folate 180 mcg.

% Daily Value: Vitamin A 10%; Vitamin C 20%; Calcium 6%; Iron 2%

Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrition Information:

Amount Per Serving: Calories: 321Saturated Fat: 2gCholesterol: 5mgSodium: 67mgCarbohydrates: 48gFiber: 5gSugar: 2gProtein: 10g

Roasted Vegetable Medley

December 2, 2016 by Kristy Bernardo Leave a Comment

You'll never believe how easy it is to turn a simple Roasted Vegetable Medley into a show-stopping dish using a simple food ring!

I can hardly wait until I hit the publish button on this one, guys! You know I'm an "easy recipe with big payoffs" kind of gal and this Roasted Vegetable Medley is exactly that style.

I've been using food rings for many years now to turn simple dishes into something elegant and beautiful. When I taught cooking classes, everyone loved this simple technique. You can use it for all sorts of things - even salads - and it's perfect for this Roasted Vegetable Medley.

A Roasted Vegetable Medley can consist of almost any vegetables you'd like. Then you'll use food rings to stack each layer, tamping down each layer as you go. I always finish with something for height; in this case it's pomegranate arils and a sprinkling of chopped parsley to really make the colors pop! I also started with the darkest color first then went to the lightest which I think looks especially pretty.

Why You'll Love Roasted Vegetable Medley

Vibrant and Colorful: The combination of carrots, parsnips, butternut squash, and sweet potato creates a visually stunning dish with a variety of colors that are both appetizing and appealing.

Nutrient-Rich: Packed with vitamins, minerals, and antioxidants from the assortment of vegetables, this roasted medley offers a nutritious addition to any meal.

Simple Preparation: With just a few basic ingredients and minimal prep work required, this recipe is easy to make, making it perfect for both weeknight dinners and holiday feasts.

Deliciously Sweet and Savory: The combination of maple syrup, cinnamon, and melted butter coats the roasted vegetables in a sweet and savory glaze that caramelizes in the oven, creating a depth of flavor that's irresistible.

Crowd-Pleasing: Loved by both kids and adults alike, this roasted vegetable medley is sure to be a hit with your family and guests, making it a reliable go-to recipe for gatherings and potlucks.

Make-Ahead Friendly: Prepare the vegetables ahead of time and roast them just before serving, or reheat them briefly in the oven for a stress-free and convenient dish that's ready when you are.

Roasted Vegetable Medley Ingredients Notes

Vegetables: I used carrots, parsnips, butternut squash, and sweet potato to create a visually appealing color combination, but you can swap out any of the vegetables with your favorites or based on what's in season.
Glaze: Butter, maple syrup, and cinnamon creates a delicious glaze with a sweet pop of flavor. You can use ghee instead of butter if you prefer.
Pomegranate Seeds: These add a touch of texture to the dish and a lovely pop of color.
Parsley: This is mainly used as a garnish and for extra color. You can omit it if you prefer.

Find the complete Roasted Vegetable Medley ingredients list with measurements in the recipe card below.

How To Make Roasted Vegetable Medley

Make the glaze: Preheat oven to 425F. Mix together melted butter, maple syrup, cinnamon and salt in a small dish.
Make the vegetables: Place chopped vegetables and potatoes on a sheet pan, taking care to keep them separate (if using food rings for presentation). Pour butter mixture over vegetables and carefully toss to coat. Roast for 30 minutes or until tender and caramelized.
Make layers: Using food rings, place a layer inside ring, starting with the darkest color first. Press firmly between each layer with tamper. Place on serving plate and remove ring (see video for tutorial). Top each serving with pomegranate seeds and chopped parsley, divided evenly.
Drizzle & Serve: Drizzle with additional maple syrup and serve immediately.

Variations, Substitutions & Cooking Tips

Herb Infusion: Add fresh or dried herbs like rosemary, thyme, or sage to the melted butter mixture for an extra layer of flavor.

Citrus Zest: Enhance the flavor profile by incorporating grated lemon or orange zest into the maple syrup glaze.

Spice Blend: Experiment with different spice blends such as pumpkin pie spice, cumin, or smoked paprika to add depth and complexity to the dish.

Nuts or Seeds: Toss in toasted nuts or seeds like pecans, walnuts, or pepitas for added crunch and texture, or use them in place of the pomegranate seeds.

Pomegranate Seeds: Replace pomegranate seeds with dried cranberries, raisins, or chopped dried apricots for a different burst of sweetness.

Maple Syrup: Substitute maple syrup with honey, agave nectar, or brown sugar for a similar sweetening effect.

Butter: Use olive oil, melted coconut oil, or a plant-based butter alternative for a dairy-free version.

Evenly Sized Pieces: Cut the vegetables into uniform-sized pieces to ensure even cooking and consistent texture.

Preheating the Pan: Preheat the baking sheet in the oven before adding the vegetables to encourage caramelization and prevent sticking.

Single Layer: Spread the vegetables out in a single layer on the baking sheet to allow for proper air circulation and avoid overcrowding, which can lead to steaming instead of roasting. Stir at least once during the roasting process to ensure pieces cook evenly.

Roasted Vegetable Medley

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This easy Roasted Vegetable Medley is beautifully stacked using food rings and bursting with flavor.

Ingredients

½ pound each chopped carrots, parsnips, butternut squash, sweet potato
2 T melted butter
¼ cup maple syrup
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup pomegranate seeds
¼ cup chopped fresh parsley
extra maple syrup, for drizzling after assembling

Instructions

Preheat oven to 425F.
Mix together melted butter, maple syrup, cinnamon and salt in a small dish.
Place chopped vegetables and potatoes on a sheet pan, taking care to keep them separate (if using food rings for presentation). Pour butter mixture over vegetables and carefully toss to coat. Roast for approximately 30 minutes or until tender and caramelized.
Using food rings, place a layer inside ring, starting with the darkest color first. Press firmly between each layer with tamper. Place on serving plate and remove ring (see video for tutorial).
Top each serving with pomegranate seeds and chopped parsley, divided evenly. Drizzle with additional maple syrup and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 363mgCarbohydrates: 42gFiber: 6gSugar: 24gProtein: 2g

This data was provided and calculated by Nutritionix.

Try these delicious vegetable recipes next!

Spicy Tuna Salad with Bell Peppers

November 30, 2016 by Kristy Bernardo Leave a Comment

A simple spicy tuna salad made with my favorite hot sauce! It's healthy, fresh, quick and easy to prepare, and super satisfying.

The holidays are officially here with Thanksgiving having just passed. There's nothing like a full Thanksgiving spread with leftovers around for days! But as a spice lover, it never fails that I'll start craving something spicy about the time the leftovers are gone.

I also want something fresh and relatively healthy after all that heavy food. This simple spicy tuna salad fits the bill. It's something I make all the time but never bothered to write down the ingredients. I usually just eyeball everything, which you can easily do, too. A little more mayo if you like it creamier or less if you're watching calories. More hot sauce if you like it spicier or less onion if you've got a hot date 🙂 You get the picture.

I use TABASCO sauce on nearly everything. Eggs, a fresh avocado with a little salt and pepper, even on a sandwich! The TABASCO sauce gives this spicy tuna salad just enough flavor and bite, but if you have a favorite hot sauce, you can use that instead. If you're a serious spice lover like me, consider adding a thinly sliced Serrano pepper, too.

If I'm serving this spicy tuna salad for friends, I'll either serve it in a bell pepper "bowl" (as in the photo above" or layer the salad with the chopped red bell pepper and sliced Serrano. There's no more work involved and it's a fun way to serve it.

Why You'll Love Spicy Tuna Salad With Bell Peppers

Quick and Easy Preparation: With minimal chopping and mixing required, this recipe is a breeze to whip up, perfect for busy weeknight dinners or a grab and go lunch option.

Versatile Serving Options: You can enjoy this as a sandwich filling, a topping for crackers or toast points, or even as a standalone salad served over a bed of greens.

Healthier Alternative: Compared to traditional mayonnaise-heavy tuna salads, this recipe offers a lighter yet equally satisfying option with the added bonus of vegetables and lean protein.

Crunchy Texture: The chopped red bell peppers and cherry tomatoes offer a delightful crunch, adding a contrasting texture to the creamy tuna mixture.

Zesty Citrus Zing: A squeeze of fresh lime juice brightens up the flavors, imparting a refreshing citrusy tang that balances the heat of the peppers.

Spicy Tuna Salad With Bell Peppers Ingredients Notes

Mayonnaise: Provides a rich and creamy texture, binding the ingredients together while adding a subtle tanginess. Use regular, light, or even avocado mayo.
Hot Sauce: Infuses the salad with a bold, spicy flavor, adding a pleasant heat to each bite. Use your favorite hot sauce!
High-Quality Tuna: Use a high quality tuna, preferably packed in water. Serves as the main protein source, offering a meaty texture and savory taste to the salad.
Onion: You can use red onion, white or yellow. Your call here!
Red Bell Pepper: Provides a crunchy texture and sweet, slightly tangy flavor that complements the tuna and adds a pop of color. You can swap it for a yellow or orange bell pepper if you prefer.
Cherry Tomatoes: Use fresh, firm tomatoes that are free from any wrinkles or mold. These add bursts of juicy sweetness and acidity, balancing the richness of the mayonnaise and tuna.
Fresh Lime Juice: Adds a zesty and tangy brightness to the salad, enhancing its overall freshness and flavor.
Salt and Pepper: The ultimate flavor enhancers, these bring out the natural flavors of the ingredients.
Serrano Pepper: Offers an extra layer of heat and flavor for those who enjoy spicier dishes.

Find the complete Spicy Tuna Salad with Bell Peppers ingredients list with measurements in the recipe card below.

How To Make Spicy Tuna Salad With Bell Peppers

Make the creamy base: Mix the hot sauce and mayo together in a bowl.
Stir it all together: Add remaining ingredients and stir to combine.
Build it: Serve tuna salad on a slice of bell pepper, in a hollowed out tomato, or on a bed of greens and serve!

Spicy Tuna Salad With Bell Peppers And Tomatoes

Variations, Substitutions, and Cooking Tips

Add Avocado: Mix in diced avocado for a boost of healthy fats, or just layer it on top.

Asian Twist: Add soy sauce, sesame oil, and ginger for an Asian-inspired flair.

Mediterranean Style: Incorporate sliced kalamata olives, feta cheese, and oregano for a Mediterranean twist.

Vegetable Variations: Feel free to add other vegetables such as cucumbers, carrots, or celery for added crunch and flavor.

Herb Swap: Swap cilantro with parsley, basil, or dill based on your taste preference or availability.

Drain Tuna Well: Ensure to drain the canned tuna thoroughly to prevent excess moisture in the salad.

Prep Ahead: Prepare the salad components in advance and store them separately in the refrigerator. Mix everything together just before serving to maintain freshness and crunch.

Serve Chilled: For the best flavor and texture, chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

I'd love to hear what things you crave after your big holiday meals! Be sure to snap a pic and tag me so I can see your delicious creations (@thewickednoodle on all social channels).

Spicy Tuna Salad with Bell Peppers

Yield: 4 Servings

Prep Time: 10 minutes

Total Time: 10 minutes

A simple spicy tuna salad made with my favorite hot sauce! It's healthy, fresh, quick and easy to prepare, and super satisfying.

Ingredients

⅓ cup mayonnaise
2 t hot sauce (I use TABASCO)
2 cans high-quality tuna
¼ cup minced onion
½ cup finely chopped red bell pepper
¼ cup chopped cilantro
½ red bell pepper, chopped
10 cherry tomatoes, halved or quartered depending on size
a squeeze of fresh lime juice
Kosher salt and freshly ground black pepper
1 thinly sliced Serrano pepper, optional

Instructions

Mix hot sauce and mayonnaise together in a small mixing bowl. Add remaining ingredients and stir to combine.
Optional: Instead of chopping the bell pepper, cut thick slices and serve spicy tuna salad in the middle for a pretty presentation. You can also serve it in a halved, hollowed out medium-sized tomato.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 18mgSodium: 205mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 7g

This data was provided and calculated by Nutritionix.

Try these other quick and healthy recipes!

Fresh Broccoli Rice Casserole with Chicken

November 19, 2016 by Kristy Bernardo Leave a Comment

This Fresh Broccoli Rice Casserole with Chicken is cheesy, hearty and has a ton of flavor and crunch from the buttery cracker topping!

Casseroles might just be the best comfort food on the planet. They bring back fond memories from my childhood and my girls will eat just about anything if I call it a casserole! This Fresh Broccoli Rice Casserole is so cheesy and comforting which makes it one of our favorites.

You can use breadcrumbs for the topping but I've always preferred the crunch of crackers. Hand-crushing them (instead of a food processor or blender) makes bigger "crumbs" which my family prefers. I especially like Roasted Garlic & Herb Stoneground Wheat Crackers. Talk about flavor! These things are so good and perfect for topping this Fresh Broccoli Rice Casserole.

Why You'll Love Fresh Broccoli Rice Casserole With Chicken

Nutritious Ingredients - Broccoli, chicken, and rice are nutritious staples, providing essential vitamins, minerals, and protein to your meal. It's also packed with protein, veggies, and grains, making it a wholesome and complete meal.
Creamy and Cheesy: The combination of sharp cheddar cheese and cream cheese creates a rich and creamy sauce that coats every bite.
Versatile: This casserole is versatile and adaptable, making it easy to customize with your favorite ingredients or leftovers.
Comfort Food: With its creamy texture and hearty ingredients, this dish is the epitome of comforting home-cooked food.
Family Favorite: Loved by both kids and adults, this casserole is a crowd-pleaser that is sure to become a regular on your dinner rotation.
Easy Preparation: Despite its gourmet taste, this dish comes together quickly and easily, making it perfect for busy weeknights.
Make-Ahead: You can prepare this casserole in advance and bake it when ready, making it ideal for meal prep or entertaining.

Fresh Broccoli Rice Casserole With Chicken Ingredients Notes

Broccoli: Use fresh broccoli for the best results! I like to choose crowns that are bright and green, that are firm, with minimal yellowing of the florets.
Aromatics: Garlic and onion are the standard aromatics used here and as always, they help build the flavor of the dish.
Rice: If you have leftover rice, go ahead and use it. Otherwise you can prepare it for this dish just before baking.
Chicken: Make it quick and easy and use a precooked rotisserie chicken and shred it into the mix.
Cheese: This recipe calls for a mix of cream cheese and sharp cheddar for a creamy, bold flavor that pairs well with the broccoli.
Dijon Mustard: Just a teaspoon will do to round out the flavor of this broccoli rice casserole.
Crackers: I prefer crackers over breadcrumbs, and as I mentioned, I like the garlic and herb wheat crackers. You can use your favorite kind if those aren't available, but these add great flavor to the casserole.
Flour and Whole Milk: These are essential for making the roux for the sauce. You can use low fat milk or your favorite alternative if you don't have whole milk.
Butter: In this recipe, the butter is combined with the cracker crumbs to make a flavorful golden brown crunchy topping.

Find the complete ingredients list with measurements in the recipe card below.

Fresh Broccoli Rice Casserole With Chicken Ingredients

How To Make Fresh Broccoli Rice Casserole With Chicken

Broccoli Prep: Roast your broccoli for about 5 minutes or so, just until it starts to lose its crunch. This helps boost the flavor more than simmering it, too. Any little trick to add flavor to a dish is worth it!
Get ready: Cook your rice if you don't have any leftovers, shred the rotisserie chicken, and chop your onion.
Make the roux: Sauté the onion in oil, then add garlic and cook briefly. Add the flour and stir for about two minutes. Whisk in the milk until mixture is smooth, bring to a simmer, and stir occasionally until slightly thickened.
Add the cheese: Stir in the cream cheese, cheddar cheese, and dijon mustard. Stir until smooth and add salt and pepper to taste.
Put it together: Add the broccoli, chicken, and rice to the cheese mixture, stir to combine, then pour into a baking dish.
Make the topping: Mix the butter and cracker crumbs, sprinkle over the top and bake until hot and bubbly and the crackers are golden brown.

Variations, Substitutions, and Cooking Tips

Vegetarian Option: Skip the chicken and add extra vegetables such as mushrooms, bell peppers, or spinach for a vegetarian fresh broccoli rice casserole.

Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper to the sauce for a spicy kick.

Different Cheeses: Experiment with different types of cheese such as Gruyère, Monterey Jack, or Swiss for unique flavor profiles.

Herb Infusion: Enhance the flavor by adding fresh or dried herbs like thyme, oregano, or parsley to the sauce.

Grain-Free: Substitute cooked quinoa or cauliflower rice for the rice to make a grain-free version of the casserole.

Broccoli: Substitute broccoli with cauliflower or asparagus for a different vegetable base.

Milk: Use any milk or milk alternative of your choice such as almond milk, coconut milk, or soy milk.

Flour: Substitute all-purpose flour with a gluten-free flour blend if needed.

Switch up the topping: Use breadcrumbs, crushed cornflakes, or panko breadcrumbs instead of crackers for the topping.

Season Generously: Taste and adjust the seasoning of the sauce before combining it with the other ingredients to ensure a flavorful fresh broccoli rice casserole.

Fresh Broccoli Rice Casserole with Chicken

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Fresh Broccoli Rice Casserole with Chicken is cheesy, hearty and has a ton of flavor and crunch from the buttery cracker topping!

Ingredients

1 T plus 2 teaspoons extra-virgin olive oil, divided
2 heads broccoli, about 4-5 cups
1 small yellow onion, chopped
2 garlic cloves, minced
2 T all-purpose flour
2 ¼ cups whole milk
1 teaspoon dijon mustard
2 cups shredded sharp cheddar cheese
4 ounces cream cheese
½ t salt & freshly ground black pepper
3-4 cups cooked, shredded chicken (I usually use a rotisserie)
2 cups cooked rice
1 6-ounce package Garlic & Herb Stoneground Wheat Crackers, crushed into crumbs
½ cup butter, melted

Instructions

Preheat oven to 375F.
Place broccoli on sheet pan and drizzle with 1 T oil. Roast for about five minutes (you don't want it fully cooked, just starting to lose its crunch).
Meanwhile, sauté onions with remaining oil in a large preheated skillet over medium heat, about 4-5 minutes, stirring occasionally. Add garlic, cook one more minute. Sprinkle flour over onions and cook approximately 2 minutes, stirring frequently. Slowly add milk, whisking constantly, until mixture is smooth. Bring to a simmer then continue to stir occasionally until it starts to thicken. Add mustard, cheddar and cream cheese, stirring until smooth. Add salt and pepper, then taste and adjust seasoning as necessary.
Stir broccoli, chicken and rice into cheese mixture, then pour into a 13x9 baking dish (I like to use a dish that can go right from stovetop to oven).
Mix butter and cracker crumbs. Sprinkle over casserole to cover. Bake for 20 minutes or until casserole is hot and bubbly and cracker topping is lightly browned.

Balsamic & Parmesan Slow-Cooker Meatloaf

November 8, 2016 by Kristy Bernardo 7 Comments

Delicious slow-cooker meatloaf with loads of veggies, shaved parmesan and a wonderful balsamic glaze.

Beef & Italian Sausage Slow-Cooker Meatloaf

Things are really getting streamlined around here. This easy slow-cooker meatloaf is proof that the two simple changes I've made are having a big impact in my kitchen!

First, I'm using my new slow-cooker more and more to create simple, healthy meals. I'd always assumed a slow-cooker was for people who work in an office and don't have the luxury of braising in the oven or simmering on the stove. I still prefer those methods, if only because it brings a certain personal enjoyment. Yet the meals I've made in my slow cooker have been such a breeze - and so delicious - that it's now earned a permanent space.

Slow-Cooker Beef & Italian Sausage Meatloaf

This slow-cooker meatloaf is so good that it didn't last long though!

I make this slow-cooker meatloaf with either just tiny potatoes or a combination of potatoes and carrots for my sides. It all cooks in one slow-cooker (with a quick sauté of the veggies beforehand) and your house will smell fantastic.

I put a lot of extra veggies in it for both flavor, texture and to help keep it moist. Zucchini especially makes a difference and, if you dice it really small, you won't even know it's in there! My kids have caught on and are old enough now to where I dice the veggies but don't worry if they're big enough to see. Plus I think it looks pretty with the different colors.

In addition to the veggies, I love to add shaved parmesan for flavor. You can certainly use grated or shredded parmesan but I personally like the shaved for big pops of flavor. The balsamic glaze that coats this slow-cooker meatloaf is so much better than just regular ol' ketchup (I'm always adding something to my meatloaf glazes, even chipotle for a smoky mix).

Balsamic & Parmesan Crockpot Meatloaf

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients

2 t extra-virgin olive oil
½ medium zucchini, diced
½ medium red onion, chopped
½ yellow bell pepper, chopped
½ red bell pepper, chopped
2 medium carrots, diced
½ teaspoon kosher salt
4 garlic cloves, minced
1 pound ground beef
1 pound ground Italian sausage
1 cup panko breadcrumbs
2 eggs, beaten
¼ cup chopped parsley
½ cup shaved parmesan
1 pound baby potatoes, halved or quartered if necessary (they should be large bite-sized)
¼ cup ketchup
¼ cup balsamic vinegar

Instructions

Heat oil in a large skillet over medium heat. Add zucchini, onion, bell pepper, carrots and salt. Cook for five minutes or until vegetables are just starting to soften. Add garlic; cook one more minute, stirring occasionally.
Place ground beef and Italian sausage in a large mixing bowl. Add vegetables from skillet, then add breadcrumbs, beaten eggs, parsley and parmesan. Using clean hands, mix together until just combined. Form into a loaf shape and place in slow cooker. Place potatoes around the sides of the slow cooker (see video if necessary).
Mix together ketchup and balsamic vinegar. Spread over the top and sides of meatloaf (don't worry if you can't get down the entire side). Cook on low for 4-6 hours, or until meatloaf is cooked through and potatoes are soft.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 135mgSodium: 865mgCarbohydrates: 32gFiber: 3gSugar: 7gProtein: 34g

This data was provided and calculated by Nutritionix.

Andes Mint Brownies

November 1, 2016 by Kristy Bernardo 3 Comments

Just one simple step after pulling your brownies from the oven transforms them into ooey, gooey Andes Mint Brownies!

We are completely obsessed with these Andes Mint Brownies around here. I've made them a few times over the years but my little ones went through a phase in their younger years where they wouldn't eat mint. Chocolate? Brownies? YES. Chocolate and mint? No way.

I know. My life hasn't been easy 🙂

But you know what is easy? These Andes Mint Brownies. What's perfect about them is that you can use any brownie recipe you like. I make homemade brownies often but I also keep boxed mixes around. However you make your brownies, you can add this simple step after you pull them out of the oven and voilà! Andes Mint Brownies.

In the video at the top of this post, I used a quick boxed brownie mix so I could show you how simple it is. All I do to turn regular brownies into Andes Mint Brownies is to add a layer of Andes mints while the brownies are still piping hot. After five minutes, the mints are melted and you can just spread them out to get a thin layer of chocolate mint "frosting".

These brownies are perfect eaten while still warm or at room temperature. If you prefer the chocolate mint topping to be soft and melty, just give each brownie a quick run in the microwave before enjoying 🙂

Andes Mint Brownies

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

The thin layer of melted Andes mints adds a lot of choclatey-mint flavor! One box of mints will cover brownies prepared in an 8x8 pan. If you use a larger pan, plan to increase the amount of Andes Mints you use.

Ingredients

1 box brownie mix, prepared according to package directions (or your favorite homemade brownie recipe)
1 box Andes Mints

Instructions

Prepare your brownies as directed. As soon as they're out of the oven, place Andes Mints in a single layer on top of hot brownies. Allow to melt for approximately five minutes. Using an offset spatula, spread to cover brownies like a "frosting".

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g

This data was provided and calculated by Nutritionix. (Note: obviously this is not correct - but this software is unable to calculate this accurately because of the brownie mix. I suggest using the nutritional information from your box of brownie mix combined with the box of Andes mints.

Black Bean and Kale Soup

October 31, 2016 by Kristy Bernardo 2 Comments

Black Bean and Kale Soup is so simple and has so much flavor! It's a great healthy and hearty meal without a lot of calories.

Kale is one of those greens where you either love it or you hate it. I happen to fall in the "love it" camp, but if you're in the "no way will I ever eat kale" camp, then this Black Bean and Kale Soup is for you.

I won't try to convince you to learn to love kale if you simply just don't. But kale is a food that's worth fitting into your diet if you can manage it, and this Black Bean and Kale Soup doesn't taste like there's kale in it...even though there's a lot in there! The secret is the spices and the Chipotle Pepper Hot Sauce; both add so much flavor that the greens stay in the background.

The Chipotle Pepper Sauce really helps make this soup something special. I love its smokey flavor and it has just enough spice where you can still enjoy the flavor without burning your tastebuds. You'd also love this healthy black bean enchilada soup!

Why You'll Love Black Bean and Kale Soup

So Flavorful - This soup has wonderful layers of flavor from the spices and the Chipotle hot sauce.
Healthy - Both kale and black beans are great sources of nutrients, and here they team up to provide a hearty, healthy meal that gives you an energy boost while keeping the calories low.
Easy To Make - Just a few ingredients are required for this soup and it's made all in one pot for easy prep and clean-up.

Ingredients

Spices: The flavor for this soup is built with a flavorful pairing of spices including cumin, crushed red pepper, and garlic.
Chipotle Pepper Hot Sauce: This adds the extra layer of flavor and heat to the broth without overpowering it. I use Tabasco brand, but you can use any that you prefer.
Tomatoes: Use fire roasted in this soup to add that smokey element to the flavor of the broth.
Chicken Broth: You can use boxed or canned, or even make your own using bouillon. If you want to keep it vegetarian, you can swap it out for vegetable broth.
Black Beans: Rinse and drain the canned black beans before adding them to the soup.
Kale: Choose fresh kale that is crisp and firm with a nice deep green color. It shouldn't be wilting or have a bad smell to it.
Lime Juice: The punch of citrus really helps balance the seasonings and the heat from the hot sauce.
Cilantro: A bit of fresh chopped cilantro adds peppery, fragrant notes. Choose leaves that are brightly colored and fresh smelling.

Find the complete ingredients list with measurements in the recipe card below.

How To Make Black Bean and Kale Soup

Chop: Chop the kale and the cilantro.
Sauté: Add a splash of oil to the pot and saute the garlic, then add the spices.
Simmer: Build the base by pouring in the black beans, tomatoes, broth, hot sauce, and lime and let simmer.
Finish The Soup: Stir in the kale and cilantro, simmer a bit longer, and serve!

Variations, Substitutions, and Cooking Tips

Bulk it up - Add more beans or lentils to this for more plant based protein and nutrition.
Make it vegan - Use vegetable broth instead of chicken broth for a healthy vegan option.
Add meat - If you're not vegan and want to make this an even heartier dish, add cooked diced chicken, ham, or even bacon.
Make it in the slow cooker - Pour the ingredients into the crock pot and set it to high for 3 hours.
Change up the heat - You can add more or less hot sauce to alter the level of heat in your soup depending on your preference.
Top it! - Add your favorite toppings! Sour cream, avocado, pico de gallo...a few crushed tortilla chips would even be good on this.

Storage & Reheating

To store black bean and kale soup, first allow the soup to cool completely at room temperature. Once cooled, transfer the soup to an airtight container or a freezer-safe bag, being sure to leave some space at the top to allow for expansion during freezing. Label the container with the date and contents for easy identification. The soup can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

If frozen, remove the soup from the freezer and thaw it overnight in the refrigerator before reheating.

To reheat, pour into a saucepan and warm over medium heat stirring occasionally until heated through. You can also heat portions in the microwave in a microwave safe bowl. Cook in 60 second increments until heated through, stirring between intervals.

Once heated, serve the black bean and kale soup hot, garnished with fresh herbs or a squeeze of lime. Enjoy!

Black Bean and Kale Soup

Yield: 6 servings

Prep Time: 2 minutes

Cook Time: 40 minutes

Total Time: 42 minutes

So simple and healthy!

Ingredients

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons ground cumin
½ teaspoon crushed red pepper
1 15 ounce can fire-roasted diced tomatoes, undrained
1 15 ounce can black beans, lightly rinsed and drained (I just do it right in the can and use the lid to drain)
3 cups low-sodium chicken broth or stock
2 teaspoons Chipotle Pepper Hot Sauce
juice of half a lime
4-5 cups chopped kale
¼ cup chopped cilantro

Instructions

Heat oil in a stockpot over medium heat. Add garlic and sauté one minute. Add cumin and crushed red pepper; sauté one more minute. Add tomatoes, black beans, broth, chipotle pepper sauce and lime. Stir and simmer for 15-20 minutes.
Stir in kale and cilantro. Simmer 10-15 minutes more, ladle into bowls and add desired toppings. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 135Sodium: 885mgCarbohydrates: 20gFiber: 6gSugar: 1gProtein: 7g

7 Easy Baked Stuffed Chicken Breast Recipes

October 27, 2016 by Kristy Bernardo 27 Comments

These baked stuffed chicken breast recipes provide a variety of choices and can be customized to your liking (ideas included!), making them perfect for both casual weeknight dinners and fancy dinner parties.

I'm so excited to talk about this easy way to make baked stuffed chicken breast! Stuffed chicken breast is such an elegant, delicious meal but I've always found it to be a bit fussy to prepare. Making stuffed chicken breast in the oven is an easy method that will win you over to the point that you'll be making these all the time!

From stuffed chicken breasts with cheese to yummy combinations like spinach, feta and herbs, each mouthwatering bite will wow your friends and those hard to please family members.

7 Ways to Easy Baked Stuffed Chicken Breast! This method is so simple!

How to make stuffed chicken breasts

If you've stuffed a chicken breast before, you probably cut into each breast to form a "pocket" where you would place the stuffing ingredients. This definitely works but this method is so much simpler.

It's called the "Hasselback" technique, where you simply cut crosswise, shallow cuts in the opposite direction of lengthwise, into the chicken and press the chosen fillings inside each "pocket". Watch the video in this post to see this method in action. Then, you'll simply bake them as directed.

I stuffed my chicken breasts with seven different fillings so there's something for everyone. Here's a list of the different flavors to choose from:

Stuffed Chicken Breasts Fillings

Spinach and Feta
Garlic Mushroom
Caprese (Mozzarella, Fresh Tomato & Basil)
Boursin Cheese & Bacon (this one is in my newest cookbook, Weeknight Keto)
Bacon-Wrapped Jalapeño Popper
Goat Cheese, Spinach & Sun-Dried Tomato
Blue Cheese, Cherry Jam & Prosciutto

These oven baked stuffed chicken breasts are cooked in just 20 minutes.

All of these are incredibly simple and use no more than a few ingredients each. Experiment with them all then serve a few choices at your next gathering!

7 Oven-Baked Stuffed Chicken Breasts Recipes!

Stuffed Chicken Breasts Ideas

Here are some more filling ideas to try out:

Broccoli and Cheddar
Pesto and Mozzarella
Mozzarella, Marinara and Panko Bread Crumbs
Prosciutto and Asparagus
Buffalo Sauce, Cream Cheese and Cheddar
Salami, Pepperoncini, Provolone and Parmesan
Apple and Brie
Tomatoes, Bell Peppers, Zucchini and Mozzarella
Artichoke and Parmesan
Pastrami, Swiss Cheese and Sauerkraut
Mushroom and Swiss
Spinach, Artichoke and Feta
Pecans and Molasses
BBQ Sauce, Bacon, Cheddar Cheese
Ham and Cheese
Couscous or Quinoa, Sun-Dried Tomatoes
Pepper Jack Cheese, Black Beans, Corn and Red Peppers
Balsamic Glaze and Mozzarella Cheese
Cajun Seasoning, Mushrooms, Bell Peppers and Shredded Cheese
Leftovers (use whatever is from the night before)

How long to cook a boneless stuffed chicken breast?

A boneless, skinless stuffed chicken breast should bake for approximately 20 minutes at 400°F or until the chicken is cooked through (the internal temp should reach 165F). The baking time will vary based on the thickness of the chicken.

Every flavor of these baked stuffed chicken breasts is different enough that you'll never grow tired of them. My personal favorite is probably the bacon-wrapped jalapeño popper but hey, I'm a bacon & pepper fiend. I love them all so you really can't go wrong. A few are elegant enough that you could serve them for guests, too.

Oven-Baked Stuffed Chicken Breast with cheese and spinach

What goes with stuffed chicken breasts?

When you prepare and serve an impressive main dish like baked stuffed chicken breasts, you can keep the sides pretty straight-forward. I serve sweet corn cake with the Jalapeño Popper flavor, baked potato wedges with the Garlic Mushroom, and garlic snap peas with the Boursin Cheese & Bacon.

Twice-baked potatoes, green beans almondine, and roasted brussels sprouts are also great choices.

You can top any or all of them with cheese; any kind will do as long as it melts well. Mozzarella is a solid choice but go with what you love.

As for the "recipes", I'm providing guidelines below but these baked stuffed chicken breasts are so customizable that you can really make them your own. I'd love to hear your favorites or what different combinations you come up with!

7 Ways to Easy Baked Stuffed Chicken Breast

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

Spinach and Feta

1 package frozen spinach, thawed and squeezed dry
½ cup crumbled feta cheese

Garlic Mushroom

2-3 garlic cloves, minced
1 pound crimini mushrooms, diced

Caprese

Thinly sliced mozzarella, 5-6 slices per breast
Cherry tomatoes, sliced thin (10-12 slices for each breast)
Fresh basil leaves, 5-6 per breast

Boursin Cheese & Bacon

1 container Boursin cheese
8-12 slices bacon, for wrapping around chicken breast; see video

Bacon-Wrapped Jalapeño Popper

1 8- ounce package cream cheese
½ cup shredded mexican-blend cheese
2-3 jalapeños, roasted and chopped
8-12 slices bacon, for wrapping around chicken breast; see video

Goat cheese, Spinach & Sun-Dried Tomato

1 5- ounce log goat cheese
5 ounces fresh spinach
5 ounces sun-dried tomatoes

Blue cheese, Cherry Jam & Prosciutto

5 ounces blue cheese
⅓ cup cherry jam
8 slices prosciutto, for wrapping around chicken; see video

Instructions

Preheat oven to 400°F.
Make 5-6 slits crosswise in each chicken breast. Season chicken with salt and pepper.
Split toppings among chicken; place in slits. Wrap with bacon or prosciutto, if needed.
Place chicken breasts on a greased sheet pan or baking dish (make sure it has sides so the fat doesn't drip down into your oven). If breasts are wrapped in bacon, place on a greased rack placed over sheet pan so bacon crisps on all sides.
Bake for 20 minutes or until chicken is cooked through (internal temp should reach 165°F).

NOTE: If topping with shredded cheese, add after 15 minutes of baking time. I use about ¼ cup per breast.

Notes

Nutritional information includes the first recipe ONLY (Spinach and Feta).

Feel free to adjust Ingredient amounts to your preference.

Be sure to season your ingredients with salt and pepper, as desired. You can also grill these when weather permits!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 119mgSodium: 314mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 1gProtein: 42g

This data was provided and calculated by Nutritionix. It includes nutritional information for the first recipe ONLY (Spinach and Feta).

One-Pan Salsa Chicken & Vegetables

October 24, 2016 by Kristy Bernardo 15 Comments

This simple and healthy Salsa Chicken cooks in just 30 minutes with only one pan to clean! Perfect for a quick and easy meal.

I decided I wanted to come up with a new "one pan" recipe. Chicken with salsa was already on the menu but I was short on time (weeknights, ugh!) so quick was a priority. When I saw my bell peppers tucked away, this recipe came together almost instantly.

I named it "One-Pan Salsa Chicken & Veggies" and it turned out SO yummy!! I was really happy with it after just one go (which rarely ever happens). The chicken stayed tender, the bell peppers retained just a bit of crunch and the salsa, cheese and taco seasoning made it all taste delicious.

This Salsa Chicken is a serious winner, folks.

Before you do anything else, you really should watch the 30-second video above. I made it to show you just how simple and fast this Salsa Chicken recipe is! It's one of those recipes I know I'll make over and over just because it tastes soooo good.

Why You'll Love One-Pan Salsa Chicken & Veggies

Effortless Preparation and Cleanup: With just one pan needed, this recipe simplifies cooking and cleanup, making it perfect for busy weeknights or lazy weekends.

Vibrant Flavors: The combination of tender chicken, flavorful taco seasoning, and colorful bell peppers creates a dish bursting with delicious Mexican-inspired flavors.

Nutrient-Packed: Packed with protein from the chicken, vitamins from the bell peppers, and antioxidants from the salsa and cilantro, this dish offers a nutritious meal that satisfies both taste buds and dietary needs.

Family-Friendly: Loved by both kids and adults, this dish is a crowd-pleaser that's sure to become a regular in your meal rotation.

Versatile Serving Options: Serve the one-pan salsa chicken and veggies over rice, quinoa, or wrapped in warm tortillas for a complete and satisfying meal. Top with sour cream for a creamy, tangy finish that complements the flavors perfectly.

Budget-Friendly: Made with simple, affordable ingredients, this recipe proves that delicious meals don't have to break the bank.

One-Pan Salsa Chicken & Veggies Ingredients Notes

Chicken: I used boneless, skinless chicken breasts for this one, but you can swap them for chicken thighs if you prefer.
Taco Seasoning: Just ½ a packet of your favorite taco seasoning will do the job to give this recipe the perfect mix of Mexican flavors.
Veggies: I used a mix of colorful bell peppers and a red onion, but you can mix it up if you want to throw in some of your favorite veggies.
Salsa: Any salsa will do. You pick the level of heat you want to add to the dish.
Cilantro: A bit of this fresh herb brings all the flavors together.
Cheese: The shredded Mexican blend is perfect, but you can use cheddar, Monterey jack, pepper jack, or whatever your preference is.

Find the complete ingredients list with measurements in the recipe card below.

How To Make One-Pan Salsa Chicken & Veggies

Season The Chicken: Place the chicken on a large sheet pan and sprinkle evenly with taco seasoning.
Fill the pan: Add the bell peppers and onions to the sheet pan and drizzle everything with a bit of extra virgin olive oil, then top the chicken evenly with salsa.
Bake: Place in the oven and cook for about 30 minutes or until the chicken is cooked through. Top with cheese and bake for an additional 3-5 minutes or until the cheese is melted.
Finish: Remove from the oven and sprinkle with chopped fresh cilantro. Plate and garnish with a dollop of sour cream.

Variations, Substitutions & Cooking Tips

Spicy Kick: Add sliced jalapeños or a dash of hot sauce to amp up the heat.

Seafood Twist: Swap the chicken for shrimp or chunks of firm fish like tilapia or cod for a seafood twist on this dish.

Protein: Swap chicken breasts for boneless, skinless chicken thighs, turkey, pork chops, or tofu.

Veggies: Use any combination of veggies you like such as asparagus, broccoli, cauliflower, spinach, or corn. This would also be great with potatoes added to the sheet pan - just remember to slice them small enough to cook through.

Salsa: Experiment with different types of salsa like salsa verde, mango salsa, or pineapple salsa for unique flavor variations.

Even Cooking: For even cooking, slice the chicken breasts horizontally to create thinner cutlets.

Resting Time: Let the cooked chicken rest for a few minutes before slicing to allow the juices to redistribute, resulting in juicier meat.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Please let me know if you try this easy recipe and if you change anything to make it your own. Be sure to tag your pics on Instagram (@thewickednoodle) so we can see your delicious dishes!

One-Pan Salsa Chicken & Vegetables

Yield: 4 Servings

Prep Time: 8 minutes

Cook Time: 35 minutes

Total Time: 43 minutes

This simple and healthy Salsa Chicken cooks in just 30 minutes with only one pan to clean!

Ingredients

2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts
½ packet taco seasoning
4 bell peppers, sliced (ideally one green, orange, red and yellow but any will do)
½ large red onion, chopped
⅓ cup salsa
½ cup shredded mexican-blend cheese
¼ cup chopped cilantro
sour cream, for topping

Instructions

Preheat oven to 400F.
Place chicken breasts on a large sheet pan. Sprinkle evenly with taco seasoning.
Place bell peppers and onions around chicken on sheet pan. Drizzle chicken and vegetables with extra-virgin olive oil. Top chicken evenly with salsa.
Bake for 30 minutes or until chicken is almost completely cooked through. Top chicken with shredded cheese and continue baking 3-5 minutes longer, or until cheese is melted and chicken is thoroughly cooked.
Remove from oven and sprinkle chicken with chopped cilantro. Place one chicken breast and some veggies on each of four serving plates. Garnish with sour cream and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 117mgSodium: 545mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 42g

This data was provided and calculated by Nutritionix.

Easy Meatball Soup

October 15, 2016 by Kristy Bernardo 2 Comments

This easy Meatball Soup recipe has less than 10 ingredients and comes together in just 25 minutes! {From the new Good Fast Eats cookbook!}

I am so excited to bring you this awesome and easy Meatball Soup recipe today!

First, you know I'm a soup fiend. It's what I always fall back on every time I need something quick, hearty and comforting in the cold weather months. Second, this meatball soup!! It's so simple and quick and you can keep the ingredients on hand for a super-fast yet oh-so-delicious meal. Just grab a loaf of fresh bread on your way home from the store, it's soo good with warm, crusty bread on the side.

And third - but most importantly - the recipe comes from Amy Flanigan and her new cookbook, "Good Fast Eats"! I've mentioned Amy a few times over the years and chances are this isn't the last mention she'll get. I've "known" her through our blog for years and she's just good people.

Amy's blog (BellyFull.net) is chock full of, well...good fast eats! So it's no surprise that her fabulous new cookbook is filled with more of the same. It's one of those cookbooks you'll keep on your kitchen counter and use again and again.

What's so great about Good Fast Eats?

Well, for starters, there's a chapter dedicated to chicken, pork, beef, seafood, meatless, soups, and desserts. And most of those recipes can be made in just 25-30 minutes!

Like this easy Meatball Soup, for example.

My personal favorite part of the book is the very beginning, where she gives tips "to get food on the table without tears or needing Xanax". I laughed out loud when I read that! It's SO AMY and I just love that I can pick up her fantastic cookbook and feel like I'm hanging out with my beautiful friend. She also provides a thorough list of ingredients you can stock up on so you can make all of the recipes any old time!

"Good Fast Eats" is also perfect for just about everyone. I'd recommend it for busy working people who want good food fast or for new cooks just getting their feet wet but still want solid recipes to rely on. It would be a great stocking stuffer or a fun surprise for a friend. Or pick one up for yourself!

It was so tough to decide which recipe to make first. I spent over an hour just flipping through the pages, reading each recipe and drooling over her gorgeous photos. I finally handed it to my 10-year-old who chose the Meatball Soup.

She is one smart kid.

This Meatball Soup comes together in one flat hot minute. Okay, more than a minute, but once you chop an onion, you're pretty much on autopilot. I picked up some high-quality frozen meatballs and a bag of spinach and the rest was a breeze. It's now on my go-to list for easy, delicious meals that I'll make again and again.

More delicious soup recipes:

Lentil Soup Recipe with Parmesan & Smoked Sausage
Pasta Fazool | Pasta e Fagioli
Navy Bean Soup with Bacon
Mushroom Barley Soup with Shaved Parmesan
Chicken Tortilla Soup with Hatch Chiles

Easy Meatball Soup with Pearl Couscous

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A recipe from the Good Fast Eats cookbook, this easy recipe is hearty and delicious!

Ingredients

2 T extra-virgin olive oil
1 large sweet onion, finely diced
salt and pepper
¼ t cracked red pepper flakes
¼ t dried oregano
1 carton, 48 ounces low-sodium chicken broth (about 6 ½ cups)
1 T apple cider vinegar
24 homemade or store-bought small cooked seasoned meatballs, thawed if frozen
½ cup pearl couscous
3 cups fresh baby spinach

Instructions

In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Add the onions and sauté, stirring, until softened and translucent, about 3 minutes. Season with a bit of salt and pepper, the red pepper flakes, and oregano.
Pour in the chicken broth and vinegar; bring to a boil.
Add in the meatballs and couscous; reduce heat and simmer for 10 minutes. Take off heat and add in the spinach; stir until wilted.
Serve in bowls with some crusty bread on the side!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 260mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 9g

This data was provided and calculated by Nutritionix.

Almond Crescent Cookies Recipe

October 7, 2016 by Kristy Bernardo 3 Comments

This Almond Crescent Cookies recipe is light, crumbly, not too sweet and perfect for coffee or Christmas.

Another Almond Crescent Cookies Recipe - but this one comes from Dorie Greenspan! Light, crumbly, not too sweet and perfect for coffee or Christmas.

Oh readers, I have a treat for you today.

Are you familiar with Dorie Greenspan and her recipes? This Almond Crescent Cookies recipe comes from her new cookbook, "Dorie's Cookies". She teamed up with the OXO brand (whose products I could browse for HOURS) and a few bloggers to bring you a handful of her best recipes. I was one of the lucky ones who was chosen for her Almond Crescent cookies.

Almond Crescent cookies have been one of my absolute favorites for years. There has never been a Christmas when they weren't on our cookie tray.

See the cool texture of the sheet pan in the photo above? That's the Non-Stick Pro Cookie Sheet, one of the products used to make this recipe. I am smitten!! It features a unique micro-textured pattern that ensures even baking and adds structural rigidity. An oversized edge makes it easy to grip and carry to and from oven, a big plus for me!

I also used the Baker's Dusting Wand that you see in the photo above. It's so simple to use - simply scoop your powdered sugar, flour, etc. and give it a twist to close. I was afraid it would roll around but it was stable every time I set it down. And with a quick twist to open and close plus designed to prevent clumps, dumps and powdery messes, it's no wonder I'm already a fan.

Dorie's Almond Crescent Cookies recipe is below. I'd love to hear if you try it! Be sure to tag me (@thewickednoodle on all social platforms) if you make the cookies; I want to see your creations!

Almond Crescent Cookies Recipe

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Dorie Greenspan's recipe is absolute perfection. A must for every holiday!

Ingredients

2 sticks unsalted butter, cut into chunks, at room temperature
½ cup granulated sugar
½ teaspoon fine sea salt
1 ½ teaspoons pure vanilla extract
¼ to ½ teaspoon pure almond extract, to taste (optional)
1 ¾ cups all-purpose flour
1 ⅓ cups almond flour
confectioners’ sugar, for coating

Instructions

Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool.

Notes

A word on size: Crescents can be made in just about any size you’d like. I make these rather large, but if you’d like them smaller (and more like the ones that turn up in an assortment of bakery cookies), you’ll get pretty cookies using a small scoop (2 teaspoons) and rolling the dough into a log about 2½ inches long before bending it. Bake them for about 19 minutes.

Storing: The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 61mgSodium: 137mgCarbohydrates: 53gFiber: 3gSugar: 28gProtein: 7g

This data was provided and calculated by Nutritionix.

Healthy Tuna Noodle Casserole

September 30, 2016 by Kristy Bernardo 8 Comments

This healthy Tuna Noodle Casserole doesn't taste "healthy". It has extra veggies, a high-quality tuna, and a creamy sauce for a fantastic, easy meal.

If you're as old as I am, chances are you had a lot of tuna noodle casseroles as a kid. Cooked noodles, a can of tuna, some canned soup and maybe some onion or mushrooms. That was considered a well-rounded meal back then and it sure tasted good to me and my sisters.

I still love a good tuna noodle casserole but I wanted to create a recipe worthy of my tastes today. If I could do that and keep the calories down, too? Even better.

a serving of healthy tuna noodle casserole on a black plate with a fork, next to cans of tuna and carrots in the background

Ingredients

We've added extra vegetables like mushrooms, carrots, broccoli and peas which gives the biggest boost from a 70s-style casserole to a more modern, healthy version. You've still got a creamy sauce and a great texture from the panko breadcrumbs, which means it's still comforting and delicious!

a bag egg noodles
extra-virgin olive oil
onion
mushrooms
carrots
all-purpose flour
chicken stock or broth
prepared horseradish
Worcestershire sauce
broccoli
frozen peas
high-quality tuna in olive oil
reduced-fat milk
shredded cheddar cheese
panko breadcrumbs
cooking spray

a healthy tuna noodle casserole in a white, oval baking dish with a spoon scooping out the first serving

How do you make a healthy tuna noodle casserole?

You'll want to begin with a high-quality tuna; one that tastes fresh and flavorful. If the star of my casserole is tuna, it had better be top-notch (I prefer Genova tuna, but here's a taste test of 13 canned tuna brands). Using a cheaper tuna is fine, but be sure it has large chunks of flaky tuna and isn't just a mush inside the can. This is a tuna noodle casserole with egg noodles and you want the pasta and tuna to be tender bites without being a mushy mess.

Sauté your veggies, add your sauce ingredients and simmer. Mix in more veggies and tuna, then layer it with the noodles in a baking dish. Add your crunchy topping and bake until the topping is golden brown and the casserole is bubbly hot. It's easy to make and the extra veggies mean you can feel great about enjoying it!

Is it a coincidence that I'm getting super hungry right now? 🙂

a serving of healthy tuna noodle casserole on a black plate with a fork, next to fresh parsley and carrots in the background

Watch the Video:

Can you freeze tuna casserole?

You can! Just make sure you seal it tightly before freezing to keep as much air out as possible. When you're ready to enjoy it, thaw it in the refrigerator overnight and bake as usual.

a healthy tuna noodle casserole in a white, oval baking dish

What side dishes to serve with tuna casserole?

In my opinion, you don't really need a side dish with this particular tuna noodle casserole since it already has loads of pasta, vegetables, and tuna. If you still want to serve something alongside it, I'd suggest either a salad or a fresh vegetable side such as fresh sliced tomatoes (you could add a dollop of ricotta cheese and fresh basil, too).

Of course, adding a healthy-ish dessert like chocolate covered strawberries instead of a side would be another option. Fresh fruit at the end of your meal would round this out nicely and keep it healthy, too. Or reward yourself with something indulgent like pumpkin cheesecake!

Skinny Tuna Noodle Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Upping the veggies, swapping reduced-fat milk for cream and using a high-quality tuna makes this tuna casserole something you'll want to make every week!

Ingredients

1 12-oz bag egg noodles, cooked according to package directions
1 tablespoon extra-virgin olive oil
1 large onion, chopped
16 oz sliced mushrooms
2 carrots, diced
3 tablespoon all-purpose flour
1 14.5-oz can chicken stock or broth
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
2 cups very small broccoli florets, if they're too large they won't be tender
2 cups frozen peas
3 5-oz cans high-quality tuna in olive oil, drained
2 cups reduced-fat milk
2 cups shredded cheddar cheese
1-2 cups panko breadcrumbs
cooking spray

Instructions

Preheat oven to 375F.
Heat a large skillet over medium heat. Add olive oil and, when shimmering, add onions, mushrooms and carrots to skillet. Cook until onions are opaque and liquid from mushrooms has been released and evaporated.
Sprinkle flour over vegetables and cook, stirring occasionally, for 1-2 minutes.
Whisk in chicken stock until smooth. Simmer for 3-4 minutes. Stir in horseradish and Worcestershire sauce.
Add broccoli, frozen peas and Genova tuna; stir well. Add milk and season to taste. Stir in shredded cheese.
Place cooked egg noodles in the bottom of a greased 13x9 baking dish. Pour tuna mixture over the top of noodles, taking care to cover noodles completely. Sprinkle with panko breadcrumbs then spray with cooking spray to moisten.
Bake for 25-30 minutes, or until breadcrumbs are golden brown and casserole is bubbling hot at the edges.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 441mgCarbohydrates: 38gNet Carbohydrates: 50gFiber: 5gSugar: 8gProtein: 17g

This data was provided and calculated by Nutritionix.

Sweet & Spicy Baked Salmon

September 30, 2016 by Kristy Bernardo Leave a Comment

Just 15 minutes to Sweet and Spicy Baked Salmon, a delicious and healthy meal!

I love this incredibly simple, tasty, healthy Sweet and Spicy Baked Salmon recipe. My recipes are almost always easy but this one is especially so. This recipe also the perfect fusion of sweet and spicy or as like to call it swicy.

Just 15 minutes to a healthy and delicious dinner! Sweet and Spicy Baked Salmon

Sweet and Spicy Baked Salmon Ingredients

The salmon takes center stage with its rich, buttery, and slightly sweet taste combined with super healthy benefits like omega-3 fatty acids and essential nutrients. I have used both wild-caught and farm-raised salmon with this recipe so opt for what you prefer or what is available.

Wild-caught salmon offers a distinct flavor and texture, while farm-raised salmon tends to have a milder taste and a slightly fattier texture. You'll save money on farm-raised salmon while wild-caught salmon tends to be lower in fat, higher in omega-3 fatty acids, and free from antibiotics and additives often found in farm-raised.

There are just four ingredients in the sauce: garlic, Sriracha, soy sauce, and honey. It's SO fast and easy which is why I've made this one again and again.

I cheat a little more and use ready-made rice in a pouch which keeps this a true 15-minute meal. It only takes another 5 minutes to make your own rice, however, so by all means do that if you like. I have used white and brown rice for this recipe. While I adore the soft and mild flavor of white rice, I also appreciate the high fiber, low calorie content, and heart-healthy antioxidants that brown rice brings to the table, especially when I'm on a health kick.

I also like to serve this with my Garlic Snap Peas - so good and easy!!

Try braiding this baked salmon recipe too and don't miss this easy recipe for Honey & Garlic Broiled Salmon!

Sweet & Spicy Baked Salmon

Yield: 4 servings

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

This easy, healthy meal takes just 15 minutes from start to finish.

Ingredients

4 salmon filets
2 cloves garlic, minced
¼ cup soy sauce
2 tablespoons Sriracha
2 tablespoons honey
¼ cup chopped green onions
1 tablespoon sesame seeds

Instructions

Mix together garlic, soy sauce, Sriracha, and honey. Place salmon filets in an 8x8 baking dish; pour mixture over the salmon to coat. (You can pop it in the refrigerator at this point before baking if you like).
Bake at 400°F for 10-15 minutes or until salmon is cooked (I like mine about medium; in any case, do not overcook).
Place on serving plates with a side of cooked rice. Spoon extra sauce over the salmon and sprinkle with sesame seeds and green onions. Enjoy immediately while it's hot!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 143mgSodium: 1223mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 52g

This data was provided and calculated by Nutritionix.

Creamy Baked Pumpkin Gnocchi with Italian Sausage

September 29, 2016 by Kristy Bernardo 6 Comments

If there's one dish I look forward to every fall, it's this Creamy Baked Pumpkin Gnocchi. It's cozy, comforting, and surprisingly easy to pull together even on weeknights. The sauce is rich and creamy with just the right touch of pumpkin, and the Italian sausage brings all the flavor you need without measuring a single spice.

I always keep a pack of shelf-stable gnocchi in the pantry just for this recipe, and once that Parmesan topping gets golden and crisp in the oven…let's just say it never lasts long around here! Add a few fried sage leaves on top and it turns into something really special.

Creamy baked pumpkin gnocchi topped with golden cheese and crispy sage in a white casserole dish on rustic wood background.

Why You'll Love This Recipe

Cozy fall flavors: Pumpkin, sage, and sausage are the perfect autumn trio, and they really shine in this easy pumpkin gnocchi dish.
So simple to make: With just a handful of pantry staples and store-bought gnocchi, this dish comes together with very little effort but tastes as if you worked really hard on it!
No extra seasoning needed: Italian sausage brings all the flavor, so you don't need a long list of spices to get great results.
It's family-friendly: It's hearty and cheesy with a ton of flavor, and has been loved by everyone I've served it to - even the kids.
Make-ahead friendly: You can prep it in advance and just bake it when you're ready, making it great for busy nights or easy entertaining.
That crispy Parmesan top!: It adds so much flavor and texture - it's my favorite part of the dish.

Creamy Baked Pumpkin Gnocchi couldn't be simpler to make, especially since the spices in the Italian sausage is enough flavor that you don't have to be measuring out any additonal spices.

How to Make Creamy Baked Pumpkin Gnocchi

Preheat the Oven: Set your oven to 375°F so it's ready when you are.
Cook the Gnocchi: Prepare the gnocchi according to the package directions. Drain well and set aside.
Brown the Sausage: In a large skillet over medium heat, cook the Italian sausage until it's browned and fully cooked, breaking it into small crumbles. Use a slotted spoon to remove the sausage, leaving the drippings in the pan.
Sauté the Aromatics: Add the minced shallot to the skillet and cook for 2 minutes until softened. Stir in the garlic and cook for another minute, stirring frequently.
Build the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Stir in the milk and pumpkin purée until smooth. Season with salt and pepper to taste. Add the cooked gnocchi and sausage back to the skillet. Stir everything together and let it simmer for 5-10 minutes until it's heated through.
Assemble and Bake: Transfer the mixture to a greased 1-quart baking dish. Sprinkle the top generously with Parmesan cheese. Bake for 25-30 minutes or until the cheese is golden and the sauce is bubbly.
Top and Serve: Garnish with fried sage leaves right before serving for an elegant, flavorful garnish.

Close-up of the golden cheesy top layer of baked pumpkin gnocchi with crispy sage leaves and bubbling edges.

Tips

Use shelf-stable gnocchi: It's easy to keep on hand and works beautifully in baked dishes without getting mushy. My favorite is the Trader Joe's brand.
Don't skip the shallot and garlic: There aren't many ingredients in this pumpkin gnocchi recipe, so these two are key! They create a deep flavor base that pairs really well with the creamy pumpkin sauce.
Deglaze your pan: Scrape up all the browned bits from the pan after adding the chicken stock. This simple step adds incredible flavor to the sauce.
Use whole milk: It gives the sauce a creamy, rich texture without being too heavy. You can substitute half-and-half if you'd prefer it even richer.
Simmer the sauce: It may seem redundant since it's going to bake in the oven, but letting the sauce simmer for a few minutes helps it thicken and gives it time for all the flavors to meld before baking.
The parmesan crust is key: That layer of Parmesan adds a lot of flavor and gives the dish a gorgeous golden top. Don't be shy with it!
Make extra fried sage leaves: They're not just a garnish, they're incredibly delicious! You'll want a few extra for snacking - trust me on this.

Serving Suggestions

This creamy baked pumpkin gnocchi is hearty and satisfying on its own, but here are a few simple sides and pairings to try:

Green Salad: A crisp arugula salad with lemon vinaigrette or a simple spinach salad with balsamic is a wonderful choice.
Garlic Bread or Crusty Baguette: Ideal for soaking up the extra pumpkin sauce. You won't want to let any go to waste!
Roasted Vegetables: Try roasted Brussels sprouts, carrots, or delicata squash.
White Wine: A glass of Chardonnay or Pinot Grigio complements the creamy sauce without overpowering it.
Apple or Pear Slices: Crisp slices of pear is surprisingly delicious on the side. It's especially great for little ones in their picky-food stage.

Creamy baked pumpkin gnocchi with a cheesy top layer and fried sage, fresh from the oven on a rustic wood table.

Storage and Reheating

Storage:

Let the pumpkin gnocchi cool completely before transferring it to an airtight container.
Store it in the refrigerator for up to 3-4 days.
This dish is best enjoyed fresh but still reheats well!

Reheating:

Oven: For best texture, reheat in a 350ºF oven in a baking dish covered loosely with foil until warmed through (about 15-20 minutes).
Microwave: For a quicker option, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 45-second intervals until hot.

Tip: Add a splash of milk or chicken stock before reheating to help loosen the sauce if it's thickened in the fridge.

Freezing:

You can freeze this dish either before or after baking.

Before baking: Assemble everything (except the fried sage garnish), wrap it tightly in plastic wrap and foil, and freeze it for up to 2 months. When you're ready to bake it, thaw it overnight in the fridge then bake it as directed.

After baking: Let it cool completely, then portion it into freezer-safe containers. Reheat it directly from frozen in the oven at 350ºF (covered) until heated through, or thaw it overnight and reheat as above.

Side view of cheesy baked pumpkin gnocchi in a white baking dish, garnished with fried sage leaves.

Frequently Asked Questions

Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi will work beautifully, just be sure to cook it gently so it doesn't fall apart before baking.

Is there a substitute for pumpkin puree?
Yes! Butternut squash puree, sweet potato puree, or even canned acorn squash can be used in place of pumpkin. The flavor will be slightly different but still delicious.

Can I make this vegetarian?
You can! Swap the Italian sausage with a plant-based sausage or sautéed mushrooms. Use vegetable broth instead of the chicken stock.

Does the sauce taste strongly of pumpkin?
Not at all. The pumpkin adds creaminess and subtle flavor, but the dish is more savory and well-balanced thanks to the sausage and Parmesan.

Can I make it ahead of time?
Yep! Assemble it completely and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 20-30 minutes before placing it in the oven.

What kind of pan should I use?
A 1-1.5 quart baking dish works best, but an oven-safe skillet would work in a pinch.

If you're craving fall comfort foods, these are a few of our favorite fall recipes. Start with the mushroom gorgonzola risotto - it's so creamy and has incredible flavor from the gorgonzola. If you're looking for a versatile side, these creamed corn recipes with and without cream let you choose to make it your way. If you've got leftover turkey, turn it into something amazing with this creamy turkey tetrazzini, a cheesy, comforting bake that's always a hit. And if you want to stick with pumpkin flavors, don't miss our favorite easy fall desserts and try our pumpkin tres leches cake or pumpkin pie cake!

Creamy Baked Pumpkin Gnocchi with Italian Sausage

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This easy dish is made with plain gnocchi then baked in a creamy, easy-to-make pumpkin sauce.

Ingredients

1 lb gnocchi, cooked according to package directions
1 lb ground Italian sausage
1 large shallot, minced
2 garlic cloves, minced
1 cup low-sodium chicken stock
2 cups whole milk
1 15-oz can pumpkin puree
kosher salt & freshly ground black pepper
½-1 cup grated parmesan cheese
12 fried sage leaves (optional but highly recommended)

Instructions

Preheat oven to 375F.
Preheat a large skillet over medium heat. Add the Italian sausage and cook until no pink remains, breaking it up into small crumbles as you cook. Remove it with a slotted spoon and set aside, leaving the grease behind in the pan.
Add the minced shallots to the pan. Cook, stirring frequently, about two minutes or until soft. Add the garlic, cook one minute more.
Add the chicken stock to the pan to deglaze; stir frequently while bringing it to a boil. Reduce the heat, add the milk and pumpkin puree. Stir until pumpkin puree is fully incorporated and the sauce is smooth. Season it well with salt and pepper to taste.
Add the cooked gnocchi and Italian sausage to the sauce in the skillet. Stir well and simmer for 5-10 minutes or until it's hot and heated through.
Pour it into a greased 1-quart baking dish. Sprinkle the top with the parmesan cheese. Bake it for 25-30 minutes or until the parmesan is browned and sauce is bubbling.
Let it sit for 10 minutes before serving, then top it with the fried sage leaves.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 678mgCarbohydrates: 35gFiber: 3gSugar: 7gProtein: 19g

This data was provided and calculated by Nutritionix.

Baked Tilapia in Foil Recipes (four ways)!

September 29, 2016 by Kristy Bernardo 16 Comments

Four simple ways to make Baked Tilapia in Foil. Toss 'em on the grill or in the oven - and no dishes to clean!

I have always loved making Baked Tilapia in Foil - heck, anything baked in foil! - for its simplicity, quick cooking time, and minimal ingredients that turn into a healthy, delicious meal.

My favorite way to prepare it is to rub on some freshly minced garlic, top with pats of butter and lemon slices then add some asparagus and cherry tomatoes. So much flavor, plenty of healthy fish and vegetables, no cleanup and takes just ten minutes to cook!

Favorite flavors differ for the other members of my family, however, so I've included those for you, too. They include a simple topping of basil pesto, sun-dried tomato pesto or a butter and lemon-pepper combination. All are delicious and such a simple way to make a different Baked Tilapia in Foil flavor for every member of your family!

The recipe for Garlic Baked Tilapia in Foil with Asparagus and Tomatoes can be found at the bottom of this post. The others are even simpler so you really don't need a recipe.

HOW TO BAKE TILAPIA?

Just top with either basil pesto, sun-dried tomato pesto or a mixture of melted butter and lemon-pepper seasoning. The amounts are up to you - use as little or as much as you like.

You can even top it with fresh lemon slices for an extra oomph of flavor. They all bake at 400F for about 10 minutes. So simple!

{ TIP: Use your favorite seasoning mix in place of the lemon-pepper. It's the same suggestion I give for how to bake chicken wings so they're crispy & amazing - you can have a different flavor for every member of your family with minimal effort! }

I hope you enjoy this simple recipe for Baked Tilapia in Foil!

Try these seafood recipes next!

Garlic Baked Tilapia in Foil with Asparagus and Tomatoes

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

You can also top your tilapia filets with any type of pesto or a tablespoon of your favorite seasoning mixed with two tablespoons melted butter. Make a different flavor for everyone at once!

Ingredients

4 tilapia filets
kosher salt & freshly ground black pepper
8 garlic cloves, minced
12 pats of butter, about ½ cup
8 lemon slices
1 pound thin asparagus stalks, cut into thirds
12 ounces cherry tomatoes, halved

Instructions

Preheat oven to 400F (or preheat grill to medium).
Place each tilapia filet on a piece of tinfoil large enough to fold and enclose tightly.
Season each filet with salt and pepper.
Divide remaining ingredients by four. Top tilapia filets with garlic, then butter and lemon slices. Add asparagus and tomatoes to packets, then seal packets tightly (see video for demonstration).
Place packets on grill or on a baking sheet in the oven. Bake 10 minutes or until tilapia is cooked through and flakes easily with a fork.
Serve in foil packets or remove and place on serving plates. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 158mgSodium: 373mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 49g

This data was provided and calculated by Nutritionix.

Garlic Bread Sandwich Loaf Recipe

September 14, 2016 by Kristy Bernardo Leave a Comment

This Garlic Bread Sandwich Loaf recipe has loads of goodies layered inside, then it's doused with a combination of melted butter, garlic, parmesan and parsley.

This Garlic Bread Sandwich Loaf recipe was born out of my daughter's love for - wait for it - SUBWAY. haha!! The girl begs me to go on a daily basis and I actually take her about once a week. She always orders the same thing: ham, bacon, pickles, banana peppers, red onion, lettuce, tomato, mayo.

Every. Single. Time.

So I decided to come up with my own version of her sandwich but make it BETTER. This sandwich loaf recipe is SO GOOD, your whole family will devour it. Guaranteed.

It's reminiscent of pull-part bread which everyone seems to adore. This Cheesy Chive & Garlic Pull-Apart Bread or this Blue Cheese Bacon Bread are both good examples. Still, those are appetizers while this recipe is a meal.

Why make individual sandwiches when you can make one BIG one that feeds everyone? This Garlic Bread Sandwich Loaf recipe has loads of goodies layered inside, then it's doused with a combination of melted butter, garlic, parmesan and parsley. It is AMAZING!! AND EASY!!

Making an entire sandwich loaf is simple and I love that it feeds my family for a meal. It's not a healthy version in any way - I douse this bad boy in butter, garlic and parmesan - but it is DELICIOUS. The outside of the bread gets nice and crusty while the inside is soft with a little gooey cheese. Salami and ham are the meat of it (literally!) and pickles plus banana peppers add a nice crunch and flavor balance.

I left out a few things that I mentioned my daughter gets on her sandwich, but only because it's baked and I just don't care for hot lettuce and tomato. Spinach would be a good choice if you really want some greens and the tomato would be fine, I'm sure. I left off the bacon entirely by accident but - for once!! - I didn't miss it.

The key to this sandwich loaf recipe is to make your slices crosswise before you pour on the garlic butter mixture. This allows some of it to seep down between the layers which - trust me on this - YOU WANT.

I usually serve my Garlic Bread Sandwich Loaf recipe with some fresh fruit, chips and a small salad. Once it's done you can keep it warm, still wrapped in foil, in a 200F oven while you get everything else together. I've left it in the oven for an hour or so at that temp and it only gets better!

One last tip before I go. I buy my loaves of bread at Costco. They come in a pack of 2 and they're PERFECT for this recipe. I usually make two sandwich loaf recipes at a time since the leftovers are quite good!

Garlic Bread Sandwich Loaf Recipe

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

I often double the ingredients and make two loaves at once. The leftovers are quite good and are good for school lunches.

Ingredients

1 medium-sized loaf french bread
½ pound sliced ham
¼ pound sliced salami
¼ pound sliced provolone
¼ red onion, sliced very thinly
8-10 dill pickle slices
½ cup sliced banana peppers
½ cup butter, melted
4 garlic cloves, minced
½ cup grated parmesan
¼ cup chopped parsley

Instructions

Preheat oven to 375F.
Cut the very top off the french bread (see video for visual). Hollow out the inside until you have just a shell left. Layer with half of ham, followed by half of salami and provolone. Add red onion, pickles and banana peppers, followed by remaining ham, salami and provolone. Place top of bread loaf back to cover.
Make crosswise slices (about eight) into loaf, leaving bottom of loaf intact. Place loaf onto large sheet of foil.
Melt butter, then stir in garlic, parmesan and parsley. Pour over loaf, taking care to spread it out and ensure that some seeps between the slices. Wrap loaf tightly with foil.
Bake for 25-30 minutes or until sandwich loaf is very hot and heated through. Remove from oven, cut into slices and serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 105mgSodium: 1300mgCarbohydrates: 10gNet Carbohydrates: 9gFiber: 1gSugar: 2gProtein: 21g

This data was provided and calculated by Nutritionix.

Chipotle Cheese Potato Soup

September 2, 2016 by Kristy Bernardo 1 Comment

Chipotle Cheese Potato Soup - no cooking potatoes ahead of time, just a flavorful, hearty soup that everyone loves!!

This is one of those recipes that was created during the "not quite fall, not quite the end of summer" time of year. The weather is just getting a little cooler (or a little less hot) yet there is still an abundance of summer vegetables to be found everywhere. Even in my own garden, hurray!

Fresh summer corn isn't something I grow myself but it is something that I buy at least several times a week at my Farmer's Markets. I serve it in a gazillion different ways, but one of my favorites is adding it to a simmering soup, just before serving. The fresh corn retains it's crunch and adds such a wonderful texture.

The flavor of sweet corn in this Chipotle Cheese Potato Soup also gives the perfect sweet balance to the smoky, spicy chipotle. I use both adobo sauce from a can of chipotle as well as a hefty amount of Chipotle Pepper Sauce; I've found that the combination makes for one heck of a tasty soup!

Why You'll Love Chipotle Cheese Potato Soup With Fresh Summer Corn

Smoky and Spicy Flavor - The smoky, spicy chipotle peppers add depth and complexity to the creamy soup.

Fresh Summer Corn - Need I say more?! Fresh summer corn adds a burst of sweetness and texture to each delicious spoonful.

Indulgent Toppings - Toppings like shredded cheese, sour cream, and bacon enhance the flavor and provide added indulgence making it an ideal comfort food.

Customizable - The soup is versatile and can be easily customized to suit individual preferences by adjusting the level of spiciness or adding extra toppings.

Utilizes Seasonal Ingredients - It's a great way to use up seasonal ingredients and create a delicious and nutritious meal for the whole family to enjoy.

Chipotle Cheese Potato Soup Ingredients Notes

Red Potatoes: I use red potatoes for this recipe, but you can also use gold, baby gold, or baby red potatoes. Both are great in soup with skin on, but you can peel them if you prefer.
Bacon: The recipe calls for ½ pound bacon, but bacon lovers won't balk if you add a little extra.
Sweet Onion: I use sweet onion for this, but any yellow or white onion will work fine.
Chicken Broth: One 32-ounce container low-sodium chicken broth should do it.
Milk: I use whole milk, but you can use lower fat versions as well. Almond milk works, too but will impart a sweeter flavor.
Cheddar Cheese: Shredded cheddar cheese is stirred right into the soup to help thicken and add that ooey, gooey goodness to the creamy broth.
Adobo Sauce: You can use the sauce right out of a can of chipotle peppers
Chipotle Pepper Sauce: I used TABASCO Chipotle Pepper Sauce, but any chipotle pepper based hot sauce will do. Adjust the amount for your desired level of heat.
Fresh Corn: Use fresh corn, with clean silks that aren't black or slimy. Remove the kernels and discard the cobs. Not in season? Use canned or frozen instead.

Find the complete Chipotle Cheese Potato Soup ingredients list with measurements in the recipe card below.

How To Make Chipotle Cheese Potato Soup

Crisp the bacon - In a stockpot over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving bacon grease in the pot.
Soften the onions - Cook onions until soft and translucent. Sprinkle flour over onions and cook, stirring constantly, for another minute.
Add potatoes - Slowly pour in chicken stock, whisking until smooth. Add potatoes and bring to a boil, then simmer until potatoes are soft.
Thicken the soup - Crush potatoes with a potato masher to thicken soup, leaving some chunks. Stir in cheese until melted and smooth.
Finish the base and add the flavors! - Add milk, adobo sauce (to taste), Chipotle Pepper Sauce, and corn. Bring back to a simmer and cook for an additional 10 minutes until hot.
Serve! - Season well with salt and pepper. Ladle into bowls and add desired toppings. Enjoy!

Variations, Substitutions, and Cooking Tips

Add heat - Add diced jalapenos or crushed red pepper for an extra kick of heat. You can even try topping it with candied jalapenos!

Make it meaty - Incorporate cooked and crumbled sausage or ground beef for added protein.

Add to your garnish game - Top with sliced avocado or a dollop of guacamole.

Cheese swap - Experiment with different types of cheese such as pepper jack or smoked gouda for unique flavor profiles.

Bacon subs - Use turkey bacon or vegetarian bacon for a lighter option.

Broth alternatives - Use vegetable broth or even mushroom broth for a vegetarian version (eliminate the bacon to make it vegetarian).

Potato Substitute - Swap regular potatoes for sweet potatoes for a twist on flavor and color.

Go dairy-free - Replace whole milk with coconut milk or cashew milk for a dairy-free alternative, and use dairy-free cheese and nutritional yeast to thicken.

Use an immersion blender - For a thicker consistency, puree some of the potatoes with an immersion blender.

Adjust the spiciness - Change the amount of adobo sauce and Chipotle Pepper Sauce according to personal preference.

Blend safely - Allow the soup to cool slightly before blending to avoid splashing hot liquid.

Create creaminess - For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.

Storage & Reheating

Store leftover Chipotle Cheese Potato Soup in an airtight container in the refrigerator for up to 5 days. Leftovers can be reheated in a saucepan on the stovetop over medium heat. To reheat in the microwave, add portion to a microwave safe dish and cover lightly with a paper towel. Cook in 60 second intervals until heated through, stirring between each zap.

This recipe is a riff on one of my most popular recipes, my Loaded Potato Soup that you all have gone bonkers for. I realized that if you love that one so much, you would probably love this one since it has just enough twists to make it a different flavor yet it's just as simple as the original.

Chipotle Cheese Potato Soup (with fresh summer corn)

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Chipotle Cheese Potato Soup - no cooking potatoes ahead of time, just a flavorful, hearty soup that everyone loves!!

Ingredients

½ pound bacon, sliced into large pieces
½ medium-sized sweet onion, chopped
3 tablespoons flour
1 32- ounce container low-sodium chicken broth, 4 cups
3 pounds red potatoes, quartered or halved depending on size
1 ½ cups shredded cheddar cheese
2 cups whole milk, almond milk works, too
2-4 tablespoons adobo sauce, from a can of chipotle peppers
2 teaspoons Chipotle Pepper Sauce, or more!!
2 ears fresh corn, kernels removed and cobs discarded
kosher salt & freshly ground black pepper
toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, fresh chopped cilantro

Instructions

Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are soft (15-30 minutes, depending on size of potatoes).
Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth.
Add milk, adobo sauce (to taste), Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.

Notes

Nutritional information does not account for toppings.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 58mgSodium: 893mgCarbohydrates: 48gFiber: 4gSugar: 7gProtein: 25g

This data was provided and calculated by Nutritionix.

More delicious soup recipes!

Chicken Tortilla Soup with Hatch Chiles
Hatch Chile Soup with Fresh Summer Corn
Chicken Posole
Tomato Bisque with Hatch Chiles
Easy Taco Soup

Best Almond Butter No Bake Granola Bars

September 1, 2016 by Kristy Bernardo Leave a Comment

Best Almond Butter No Bake Granola Bars - just five ingredients! This version uses Chocolate Coconut Cashew & Almond Nut Butter and it is DELICIOUS.

Ever since I tried this smoothie last year, I've been in love with almond butter.

I've made that smoothie countless times. I even make them ahead of time so I can grab them in the morning on my way out the door. I've shared my love for them on social media but have never posted about it here because, well, the recipe isn't mine to share. But oh, how I do love those things madly!

I decided to experiment with a few almond butter recipes and decided on these no bake granola bars as one of my new favorites, so of course I have to share them!

Why You'll Love Almond Butter No Bake Granola Bars

Great Taste - I love the flavor of these No Bake Granola Bars, and I'm sure you will too.
Easy To Make - They take only about five minutes to make! You can keep them in the fridge and eat them anytime. You can keep them in the freezer, too!
Perfect Grab & Go - They are packed with healthy fats and plant-based protein and are great for busy mornings when you need to grab a quick bite on your way out.
Lots Of Flavor Options - I chose Chocolate Coconut Cashew & Almond Nut Butter, but you can use any brand and flavor that you prefer. There are so many varieties out there to choose from so it will be fun to experiment!
Healthy Snack - These No Bake Granola Bars are plant based, vegan, and gluten free with no artificial sweetener.

Ingredients

These are so simple to make, and nothing fancy is required. Here's what you'll need:

Chocolate Coconut Cashew & Almond Butter - Or your favorite almond butter flavor.
Coconut Oil - I use virgin organic. Refined and unrefined will both work fine.
Honey - Use your preference here.
Rolled Oats - Old Fashioned Rolled Oats work best for these no bake granola bars.
Salt - Just a pinch!

How To Make No Bake Granola Bars

Melt: Add almond butter, honey, coconut oil, and salt to a saucepan and melt over low heat.
Combine: Stir in oats and remove from heat.
Press & Refrigerate: Pour into a parchment lined baking dish and refrigerate.

Variations, Substitutions, and Cooking Tips

Switch up the nut butter - As I mentioned, you can use any flavor almond butter. Even plain will do. But you can use any nut butter you like, including peanut butter, sunflower butter, or cashew butter.
Add dried fruit - Dried cranberries, raisins, chopped dried apricot, and dates are all great additions. You can even throw in some crystallized ginger or shredded coconut!
Add some sweet treats - After stirring in the oats, you can swirl in a handful of regular or white chocolate chips, M&Ms, even caramel sauce.
Swap out the honey - You can use maple syrup or agave nectar in place of the honey if you prefer.
Add seasoning - Cinnamon, nutmeg, ginger, a dash of vanilla extract all are great additions to no bake granola bars.
Add more healthy ingredients for a punch of nutrition - Stir in sunflower seeds, flaxseed, chopped almonds, chia seeds, or even protein powder.
Line the pan - Use parchment or wax paper to line the baking dish so it's easy to remove the bars.
Storage - Keep the no bake granola bars in an airtight container in the refrigerator or freezer for up to a week.
Try making a pie with a granola crust!

Best Almond Butter No Bake Granola Bars

Yield: 15 bars

Prep Time: 15 minutes

Total Time: 15 minutes

Best Almond Butter No Bake Granola Bars – just five ingredients! This version uses Chocolate Coconut Cashew & Almond Nut Butter and it is DELICIOUS.

Ingredients

1 cup Chocolate Coconut Cashew & Almond Butter
½ cup coconut oil
¼ cup honey
3 cups rolled oats
pinch of salt

Instructions

Melt almond butter, coconut oil, honey and salt in a saucepan over low heat. Once melted, combine thoroughly with oats.
Press into an 8x8 pan lined with parchment paper (or very well-greased). Refrigerate then cut into bars.
Keep refrigerated for best texture.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 36mgCarbohydrates: 25gFiber: 3gSugar: 13gProtein: 3g

This data was provided and calculated by Nutritionix.

Mexican Chopped Salad with Spicy Sweet Chipotle Balsamic Dressing

August 19, 2016 by Kristy Bernardo Leave a Comment

This Mexican Chopped Salad is filled with fresh, crunchy veggies with a dressing that you'll be eating out of the jar!

Mexican Chopped Salad with a 4-ingredient Spicy Sweet Chipotle Balsamic Dressing - SO GOOD!!

It's already mid-August and this is my first salad of the summer! I'm not sure how that happened. Of course, I'm not even sure how summer is almost over when I swear I was just rejoicing yesterday about the end of early mornings and late homework nights. I'll just drown my sorrows in this Mexican Chopped Salad. With twelve margaritas.

Many delicious salads have been created in my kitchen of late but, when I think back, I usually make versions of my Skinny Chopped Veggie Salad, this Chopped Thai Salad with Coconut Curry Dressing or even this similar salad with Cilantro Jalapeño Pesto as the dressing.

This Mexican Chopped Salad is my new favorite and one that I know will be added to the rotation over and over.

The Spicy Sweet Chipotle Balsamic Dressing is lick-the-jar-clean delicious, for starters. It's sweet with a slightly spicy kick (and the spice can be adjusted by increasing the amount of adobo sauce, which I like to do).

This salad came about quite by accident last week. I was making a quick lunch and had mixed together some extra-virgin olive oil and balsamic vinegar, which usually does the trick for me. I spied some chipotle peppers I had leftover in my fridge and decided to spoon in some of the adobo sauce…oh yeah, baby! It added a wonderful smoky flavor with some spice, too.

I decided at that point that it needed just a bit of sweetness to balance out the flavors, so I grabbed my jar of Truvía^® Nectar and added about a teaspoon. It was PERFECT. I was able to add the sweetness without all the calories: Truvía^® Nectar has 50% fewer calories than sugar and is twice as sweet as honey so you only need to use half as much!

The Mexican Chopped Salad itself was easy to build: chopped romaine lettuce, tomatoes, cucumbers, corn, red bell pepper, green onion, cilantro, shredded chicken and avocado. Any of those could be omitted or you can add your favorites, too; it's a versatile salad that can easily be made your own!

Mexican Chopped Salad with Spicy Sweet Chipotle Balsamic Dressing

Yield: 2 servings

Prep Time: 10 minutes

Total Time: 10 minutes

The salad ingredient amounts are only suggestions. Make this salad your own by increasing your favorites and leaving others out! Increase the adobo sauce to make the dressing spicier, if you prefer.

Ingredients

For the salad

4 cups chopped romaine lettuce
½ cup cherry tomatoes, halved
½ cup diced cucumbers
½ cup fresh corn, off the cob, no need to cook
¼ cup chopped green onion
¼ cup chopped cilantro
2 cups shredded chicken, I use rotisserie
1 avocado, sliced

For the dressing

¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons adobo sauce, from a can of chipotle peppers
2 teaspoon honey

Instructions

Place all salad ingredients in a large bowl. Mix dressing ingredients together (allow to sit for 30 minutes if you have the time). Toss salad with dressing and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1243Total Fat: 107gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 86gCholesterol: 101mgSodium: 204mgCarbohydrates: 37gFiber: 12gSugar: 17gProtein: 40g

This data was provided and calculated by Nutritionix.

Lemon Pepper Chicken Pasta

August 9, 2016 by Kristy Bernardo 2 Comments

Lemon Pepper Chicken Pasta has broccoli, red bells, chicken and delicious lemon pepper! Sub your favorite veggies or skip the chicken to make it vegetarian.

Lemon Pepper Chicken Pasta - pasta, broccoli and red bells with chicken and delicious lemon pepper! Sub your favorite veggies or skip the chicken to make it vegetarian.

My love affair with lemon pepper continues! I've made my lemon pepper chicken wings countless times in the past few months but they're not exactly what I'd call a healthy dinner. This Lemon Pepper Chicken Pasta is the perfect compromise. It has the lemon pepper flavor and juicy chicken but I've added crisp vegetables and pasta, too! I also made sure that the ingredients I used were free from nonessentials such as, artificial colors, artificial flavors, and artificial preservatives. It's just one more way that I can ensure the best for my family and it requires no extra effort on my part! I simply choseNature's Promise® boneless, skinless chicken breast,Nature's Promise® Low Sodium Organic Chicken Broth andNature's Promise® Whole Wheat Penne Pasta. Nature's Promise® organic products meet all USDA certification requirements. The USDA National Organic Program is responsible for developing standards for organically produced products and making sure all products that carry the USDA Organic seal meet these standards. The USDA Organic packaging label indicates that the food or other agricultural product has been produced through these approved standards. Not to mention they're also a great value!

I buy my Nature's Promise® products at my local Giant Food (I actually drive past two other stores just to go there). Giant has more affordable and healthy choices so it's worth the drive to me. I've also found that the store layout is easier; have you noticed that? It's just more intuitive to me and I don't feel like I have to constantly backtrack (you know what I'm talking about)!

You can even Load Offers for Nature's Promise Products To Your Giant Card Here! Or, if you're Using mobile? Click here to load offers that way. You'll love this Lemon Pepper Chicken Pasta with these delicious ingredients! It's a very quick chicken pasta dish and you could easily grill the chicken and vegetables on a charcoal or gas grill then just toss it all together. I love the lemon pepper seasoning and the small amount of cream that's added makes for a luscious sauce that everyone in your family will love.

Even my kids gobble up this Lemon Pepper Chicken Pasta so you know it's a winner! And you can easily make it a vegetarian dish, simply leave out the chicken and use vegetable broth instead of chicken broth. Or make the chicken and serve it on the side to give everyone the choice. Let me know in the comments what you think of this delicious Lemon Pepper Chicken Pasta. I know you and your family will love it! Cheers, all.

Lemon Pepper Chicken Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Lemon Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just perfect for weeknight dinners.

Ingredients

2 teaspoons extra-virgin olive oil
3-4 Nature's Promise boneless, skinless chicken breast
kosher salt & freshly ground black pepper
1 13.25 ounce box Nature's Promise whole wheat penne pasta
1 red bell pepper, cut into strips
3 cups broccoli florets
2 tablespoons lemon-pepper seasoning
¾ cup Chicken Broth
¼ heavy cream

Instructions

Cook penne pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium heat. Season chicken breast with salt and pepper; add to skillet. Cook until chicken is well-browned on both sides and cooked through; about 8-10 minutes. Remove chicken from skillet and set aside on a cutting board to rest.
Add broccoli and bell pepper to skillet and cook until just starting to soften, about two minutes. Add chicken broth, turn heat to high and boil rapidly to reduce slightly. Add pasta, lemon pepper seasoning, cream and chicken to skillet. Cook 1-2 minutes longer, stirring frequently, until chicken and pasta are heated and sauce has slightly thickened. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 105mgSodium: 1733mgCarbohydrates: 24gFiber: 6gSugar: 4gProtein: 43g

This data was provided and calculated by Nutritionix.

Grilled Pineapple No-Bake Cheesecakes

July 31, 2016 by Kristy Bernardo Leave a Comment

These Grilled Pineapple No-Bake Cheesecakes are as pretty to look at as they are delicious to eat!

Grilling fruit is quite possibly one of the best things about summer. After the beach, refreshing cocktails and good barbecue, of course. Grilled pineapple has to be the best of the best. And when you add it to no-bake cheesecake it's even better.

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Cheesy Bacon Beef Hot Dogs

July 27, 2016 by Kristy Bernardo Leave a Comment

The dog days of summer call for Cheesy Bacon Beef Hot Dogs. Make a quick cheese sauce, crisp some bacon and get those dogs on the grill!

It's Hot Dog Week hump day! Welcome to the third hot dog recipe and one that everyone will surely love. There's melty, gooey cheese, crisp bacon, a beef hot dog and a buttery toasted bun. All delicious things by themselves and even better when put together!

I specify beef hot dogs in this recipe because I figured we're already having cheese and bacon, therefore the assumption is that we're meat eaters here - no tofu or even turkey dogs allowed 🙂 If you have vegetarian or vegan guests coming, I'd recommend this chopped thai salad as it's very popular and will likely be a hit. I do have more vegetarian recipes but that's definitely my personal favorite! This Cheesy Bacon Beef Hot Dog is what I'd choose, though...it's indulgently delicious.

Having made quite a few hot dogs these past few weeks, I'm now planning on having a hot dog dinner party. I'm thinking upscale drinks and desserts but "gourmet" hot dogs for all! A hot dog bar with all the fixins and a casual vibe that I love when I host get-togethers. Maybe some sweet tea sangria since we're still battling the heat of summer here in VA. I'd even consider tofu dogs alongside my beef hot dogs 🙂

These Cheesy Bacon Beef Hot Dogs are, as you can imagine, very simple to make. The cheese "sauce" is really just a sharp cheddar melted with enough milk to make it spoonable. It's what I used on these Cheesy Mexican Gourmet Hot Dogs (I'd use a fondue pot if making for a crowd). Yesterday I also shared these Buffalo Blue Cheese Frankfurters and I have two more hot dog recipes coming this week, so stay tuned!

These hots dogs are delicious topped with this meaty chili without beans, too!

Cheesy Bacon Beef Hot Dogs

Yield: 8 hot dogs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Elevate your hot dogs with crispy bacon and a quick cheese sauce. Add a few minced jalapeños, chopped onions, or anything else you like!

Ingredients

2 cups grated sharp cheddar cheese
⅓ cup milk, more or less, depending on desired consistency
8 slices cooked bacon, crumbled
8 hot dogs
8 hot dog buns, butter them first if you like

Instructions

Heat the milk in a medium saucepan over medium-low heat. Add the grated cheese, a handful at a time, stirring until it's incorporated before adding the next handful. Continue stirring, adding more milk as necessary, until cheese sauce is melted completely and you've reached desired consistency. (NOTE: sauce will thicken and harden as it cools).
Grill the hot dogs and buns until dogs are nicely charred on the outside and buns are golden brown (butter the buns first if preferred). Place on buns and top with crumbled bacon.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 41gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 100mgSodium: 1244mgCarbohydrates: 29gFiber: 1gSugar: 5gProtein: 29g

This data was provided and calculated by Nutritionix.

Buffalo Hot Dogs You’ll Want to Make All Summer

July 26, 2016 by Kristy Bernardo Leave a Comment

If you're looking for ideas to spice up your next cookout, these Buffalo Hot Dogs are a must-try! Juicy grilled hot dogs get topped with flavorful buffalo wing sauce, creamy blue cheese crumbles, and a sprinkle of fresh chives.

They're quick to make, easy to serve on a platter, and guaranteed to be a crowd favorite at football parties, summer barbecues, or just went you want something a little different from the classic dog.

three buffalo hot dogs topped with blue cheese and chives on a white surface

These buffalo hot dogs were inspired by our Mexican version (we clearly love spicy dogs). We like to pair them with thick-cut baked fries and a good margarita.

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Ingredients

The quantities for these easy dogs are very flexible. Add more (or less) sauce, cheese, or toppings depending on what you like best.

8 hot dogs: grilled until they're nicely charred on the outside.
8 hot dog buns: lightly toasted (and buttered for extra flavor).
1 cup buffalo wing sauce: tangy and spicy, drizzle it generously over the hot dogs. Choose your favorite!
1 cup crumbled blue cheese: this balances the heat from the buffalo sauce and adds incredible flavor.
¼ cup chopped chives: adds a little pop of color and a lot of flavor.

How to Make Buffalo Hot Dogs

Grill the hot dogs
- Preheat your grill to medium-high heat.
- Cook the hot dogs until they're heated through and slightly charred on the outside, about 5-7 minutes.
Toast the buns
- Place the buns on the grill for 1-2 minutes, just until they're lightly golden.
- For extra flavor, brush the insides with melted butter before toasting (highly recommended).
Assemble the hot dogs
- Place each hot dog into a toasted bun.
- Drizzle generously with buffalo wing sauce.
- Top with crumbled blue cheese.
- Sprinkle generously with chopped chives.
Serve immediately
- Enjoy them hot with plenty of napkins (these are messy in the best way)!

a closeup of the top of a buffalo hot dog topped with blue cheese and chives on a white surface

Tips & Variations

Control the heat: Use a mild buffalo sauce if you prefer less spice, or go extra hot for more kick. We usually serve both and let everyone add whichever they prefer.
Swap the cheese: If you're not a fan of blue cheese, you can try ranch dressing, crumbled feta, or shredded mozzarella.
Make it creamy: Drizzle ranch or blue cheese dressing over the top along with the crumbles.
Add crunch: Top the dogs with shredded lettuce or crispy fried onions.
Swap the buns: Use brioche or pretzel buns instead of standard hot dog buns.
Party platter: Serve an assortment of hot dogs on one tray, pairing these Buffalo Hot Dogs with different flavor combinations. Or just put out all the condiments and toppings and let your guest choose!
Keto-friendly option: Skip the bun and serve the hot dog with buffalo sauce and blue cheese crumbles on a bed of lettuce or coleslaw.

Equipment Needed

It's a good idea to get everything ready before you begin cooking any recipe, and these dogs are no exception. Here's a short list of what you'll need:

Grill or grill pan: for cooking the hot dogs until they're charred to your liking.
Tongs: to easily turn and remove the hot dogs from the grill.
Small saucepan (optional): if you'd like to gently warm the buffalo sauce before drizzling.
Pastry brush or spoon: to coat the hot dogs with the sauce. You can brush a little sauce toward the end of cooking if you like.
Cutting board & knife: for chopping the fresh chives or any extra toppings.
Serving platter: handy if you're making a big batch for a party or cookout.

Storage & Reheating

Refrigerator: Store leftover hot dogs (without the buns) in an airtight container for up to 3 days.
Freezer: You can freeze cooked hot dogs for up to 2 months. Wrap them individually in foil or place them in a freezer bag (freeze them flat with a bit of space between so they don't stick together). Thaw them in the fridge overnight before reheating.
Reheating in the microwave: Heat a hot dog on a microwave-safe plate for 30-45 seconds, or until it's warmed through.
Reheating on the stovetop or grill: Add the hot dogs to a hot skillet or back on the grill for a few minutes until they're hot.
Buns and toppings: Always store these separately. Toast the buns fresh before serving, and add buffalo sauce, cheese, and chives right before eating.

Tip: For the best flavor, drizzle fresh buffalo sauce over reheated hot dogs rather than storing them already sauced.

a buffalo hot dog topped with blue cheese and chives on parchment paper

Frequently Asked Questions

Can I make Buffalo Hot Dogs ahead of time?

You can grill the hot dogs in advance and store them in the fridge, then reheat them on the grill or stovetop before adding the sauce and toppings.

Are they very spicy?

It depends on the buffalo sauce you use. Milder sauces are available, or you can mix the sauce with ranch or blue cheese dressing to tone down the heat.

What kind of hot dogs work best?

All-beef hot dogs have the most flavor (we love the Kirkland brand from Costco), but chicken, turkey, or even plant-based veggie dogs work great too.

Can I bake or air fry the hot dogs instead of grilling?

You can bake the dogs at 400°F for about 10 minutes or air fry them at 375°F for 5-7 minutes, turning halfway through, until they're hot and lightly browned.

What toppings go well with Buffalo Hot Dogs?

In addition to the blue cheese crumbles and chives, you can also add a drizzle of ranch dressing, minced celery, or even crispy fried onions.

Can I make Buffalo Hot Dogs kid-friendly?

Use a mild buffalo sauce or swap it out for barbecue sauce, then add cheese or ranch for flavor without the heat.

Looking for more recipes like this? Try these:

Pairings

These are our favorite dishes to serve with buffalo hot dogs:

Buffalo Hot Dogs with Blue Cheese & Chives

Yield: 8 hot dogs

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

These buffalo hot dogs are so easy and really elevate the common hot dog. Add more or less of any of the ingredients to your liking.

Ingredients

8 hot dogs
8 hot dog buns
¼ cup butter, melted (optional)
1 cup crumbled blue cheese
1 cup buffalo wing sauce
¼ cup chopped chives

Instructions

Grill the hot dogs over a medium heat until they're nicely charred on the outside, turning a few times (about 5-7 minutes).
Brush the inside of the buns with the melted butter (optional but recommended) and place them on the grill until they're lightly browned (just a few minutes; watch them closely).
Place the hot dogs into the buns, then top them with the crumbled blue cheese, buffalo wing sauce and chives.
Enjoy immediately.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 1261mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 15g

This data was provided and calculated by Nutritionix.

Cheesy Mexican Gourmet Hot Dogs

July 25, 2016 by Kristy Bernardo Leave a Comment

Mexican Gourmet Hot Dogs - cheesy, a little spicy and SO delicious!

Hey guys! How was your weekend? Mine was pretty great. Aside from a sick kid (she was feeling much better yesterday, thanks for asking 🙂 it ended up being fun. I had a chance to take Kylie to The Zone for a couple hours on Saturday (which was SO NECESSARY because we'd both been house-bound for too long). Yesterday I did my share of Pokemon hunting with both girls and - dare I say it - I really enjoyed it! Despite the crazy heat we're having here in VA, we walked to the Farmer's Market at the park and caught some Pokemon at the same time. Then we came home and I whipped up these Mexican Gourmet Hot Dogs! Such a fun day.

These Mexican Gourmet Hot Dogs are part of my very own "hot dog week". This past Saturday was "National Hot Dog Day" and since we enjoy gourmet hot dogs around here ("gourmet" being anything that's more exciting than your standard ketchup, mustard, onions & relish), I thought I'd dedicate an entire week to the delicious dog.

The toppings I used on these Mexican Gourmet Hot Dogs are a quick cheese sauce (sharp cheddar cheese melted with enough milk to make it spoonable), minced red onion, sliced Serrano peppers, more cheese (but this time a crumbly queso fresco) and a sprinkling of cilantro. A few had chopped tomatoes, too - so good! Crumbled bacon wouldn't hurt anything, either 🙂

Be sure to grill your dogs, even if it's just indoors on a grill pan (you could even fry them in a skillet). Just don't boil them, you'll miss out on a lot of flavor that way. Butter and lightly toast your buns, too, as it makes all the difference between a meh hot dog and a gourmet hot dog!

Coming up this week: Cheesy Bacon Beef Hot Dogs, Buffalo Blue Cheese Hot Dogs and Bacon-Wrapped Hot Dogs Stuffed with Pickles & Peppers. The fifth has yet to be determined but you know it'll be delicious! Cheers 🙂

These hots dogs are delicious topped with this simple beanless chili recipe, too!

Mexican Gourmet Cheese Dogs

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

These gourmet hot dogs are an easy way to dress up an otherwise basic dinner!

Ingredients

Cheese Sauce

2 cups grated sharp cheddar cheese
⅓ cup milk, more or less, depending on desired consistency

Dogs and toppings

8 hot dogs
8 hot dog buns
4 serrano peppers, thinly sliced
¼ medium red onion, minced
diced fresh tomatoes
chopped cilantro
½ cup crumbled queso fresco cheese
crumbled bacon

Instructions

Place grated cheese in a medium saucepan over medium-low heat. Stir in milk. Continue stirring, adding more milk as necessary, until cheese sauce is melted completely and you've reached desired consistency. (NOTE: sauce will thicken and harden as it cools).
Grill hot dogs and buns until dogs are nicely charred on the outside and buns are golden brown. Place on buns and top as desired.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 599Total Fat: 40gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 98mgSodium: 1193mgCarbohydrates: 31gFiber: 1gSugar: 5gProtein: 29g

This data was provided and calculated by Nutritionix.

Raspberry Lemon Tart with Toasted Pecan Crust

July 24, 2016 by Kristy Bernardo 4 Comments

This simple Raspberry Lemon Tart has a Pecan Crust that adds a wonderful flavor and texture!

What do make when you have a surplus of both raspberries and pecans? Normally I'd toss the pecans in my freezer and the raspberries on just about anything, but we were in the mood for something sweet and fresh. My new tart pan was also begging to be used (how did I go so long without one?). It took me a few tries to get this Raspberry Lemon Tart with Toasted Pecan Crust just right and we're all pleased with the final result.

This Raspberry Lemon Tart is rustic yet still elegant. It's sweet and tart with a strong pecan flavor; you could fill the pecan crust with almost any filling you can dream up. A silky chocolate or custard with glazed, fresh fruit, even a maple cream filling for the holidays! It's quick and simple to make and - although I haven't tried it - would likely freeze well for an impromptu, upscale dessert anytime you like.

(Note: if you try freezing, I would place parchment paper along the bottom, freeze partially in the pan, then remove, wrap tightly and finish freezing.)

The lemon curd recipe is my lightning-fast microwave method. It's delicious! Admittedly, it will never get quite as silky smooth as a slow stir on the stovetop will, but I doubt anyone will notice. There's a link in the recipe so that you can access both methods. Try the lemon curd in the microwave, though, you won't regret it! You can see how smooth and creamy it is after pouring it into your pecan crust:

The lemon tart is pretty enough to eat from here, don't you think? Go ahead and serve from this point if you like, or continue with fresh raspberries. You could always chill and slice, then top with just a few berries per slice, too.

A little powdered sugar is a must! Or a lot, as in the case here 🙂

Raspberry Lemon Tart with Toasted Pecan Crust

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

This luxurious lemon raspberry tart is worth every minute it takes to make.

Ingredients

Pecan Crust

10 ounces whole pecans
⅓ cup sugar
1 tablespoon flour
pinch of salt
3 tablespoons butter, melted

Lemon Curd

4 lemons, juiced (about ⅔ cup)
zest of one lemon
6 tablespoons butter, softened
1 cup sugar
2 large eggs + 2 egg yolks

Topping

2 pints raspberries, I buy extra in case some are crushed
powdered sugar
fresh mint

Instructions

Make the pecan crust:

Preheat oven to 350F.
Place pecans in a food processor or high-powered blender (I use my Vitamix) and pulse until coarsely ground. Mix ground pecans, sugar, flour and salt until combined. Stir in melted butter, mixing until there are no "dry" spots left.
Press into a tart pan, on the bottom and up the sides. Bake for 8 minutes. Remove and cool.

Make the lemon curd:

Mix together lemon juice and zest, softened butter and sugar (you will have clumps of butter). Microwave for one minute. Whisk mixture until butter is mostly melted into mixture (it should be warm but not hot). Whisk in eggs.
Microwave for one minute; stir well. Microwave one more minute; stir well. Continue this process, reducing microwave time to 30 second intervals, stirring well each time. Continue until mixture thickens and coats the spoon, about 3 minutes total (time depends on your microwave).
{NOTE: You can also use my other lemon curd recipe which has stove-top directions if you prefer.} https://www.thewickednoodle.com/luscious-lemon-curd/

Assemble tart:

Pour lemon curd into tart crust. Top with raspberries, cover loosely with saran wrap and chill for 3-4 hours or until very cold. Just before serving, dust generously with powdered sugar and garnish with fresh mint.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 850Total Fat: 55gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 169mgSodium: 189mgCarbohydrates: 91gFiber: 13gSugar: 72gProtein: 10g

This data was provided and calculated by Nutritionix.

TABASCO Roasted Chickpeas (and delicious ways to use them)

June 30, 2016 by Kristy Bernardo Leave a Comment

TABASCO Roasted Chickpeas! Just toss canned chickpeas with your favorite hot sauce flavor, sprinkle on a little salt and toss 'em in the oven.

My love affair with hot sauce is nothing new. I use it on and in just about everything, most commonly a fresh avocado doused in the stuff with a little salt & pepper (try it...it's snack changing).

These Spicy Roasted Chickpeas are so delicious that I can put these away easily in one sitting, which is why I typically quadruple the batch. Simple, quick, healthy and addictive are just a few adjectives that come to mind...a perfect snack!

Why You'll Love Tabasco Roasted Chickpeas

Crunchy Snack Delight: Spicy roasted chickpeas offer a satisfyingly crunchy texture, perfect for those who crave a satisfying snack.

Bold Flavor Burst: The addition of hot sauce infuses the chickpeas with a bold and fiery flavor that excites the taste buds.

Protein-Packed Goodness: Chickpeas are rich in protein, making these roasted treats a nutritious and filling snack option.

Simple Preparation: With just a few basic ingredients and minimal effort required, spicy roasted chickpeas are easy to make, perfect for busy schedules or impromptu snacking sessions.

Crowd-Pleaser: Whether you're hosting a party or simply snacking at home, spicy roasted chickpeas are sure to be a hit with guests of all ages, offering a unique twist on classic snack foods.

Tabasco Roasted Chickpeas Ingredients Notes

Chickpeas: Use canned rather than dried. Drain them and pat them dry before using. Chickpeas are protein-rich and do a great job of absorbing the hot sauce.
Hot Sauce: I prefer Tabasco, but you are welcome to use your favorite brand and flavor. The hot sauce infuses into the chickpeas for a satisfying spicy snack.
Salt: This natural enhancer helps elevate the flavor and promotes crispiness while roasting.

Find the complete Roasted Chickpeas ingredients list with measurements in the recipe card below.

How To Make Tabasco Roasted Chickpeas

Prep Chickpeas: Drain and thoroughly dry the chickpeas and place on a sheet pan.
Add Sauce & Salt: Pour sauce over chickpeas and coat thoroughly, then sprinkle with salt.
Roast: Roast in the oven for 45 minutes, stirring and sprinkling with another pinch of salt halfway through.
Snack Time: Remove from oven and enjoy!

How To Use Roasted Chickpeas

There are a lot of ways you can uses these roasted chickpeas aside from just popping them in your mouth. A couple of my favorite ways are in the photos below: Stuffed Avocados with Roasted Chickpeas and Roasted Chickpea Lettuce Wraps. Both make a wonderful snack or light lunch, with the heat of the hot sauce balanced by avocado or lettuce; the crunch of the roasted chickpeas adds the perfect texture.

For the avocados, simply halve an avocado and fill the holes with TABASCO Roasted Chickpeas. Drizzle on a little ranch dressing and you're done!

For the lettuce wraps, I like to serve some sliced cherry tomatoes on the side or add them directly on top. A little ranch dressing also helps to tame the heat so I'll drizzle some of that on my lettuce wraps, too.

TABASCO Roasted Chickpeas (and delicious ways to use them)

Variations, Substitutions & Cooking Tips

Seasoning Variations: Experiment with different seasonings such as smoked paprika, garlic powder, cumin, or curry powder to create unique flavor profiles.

Sweet and Spicy: Add a touch of honey or maple syrup to the hot sauce mixture for a sweet and spicy flavor combination.

Herb Infusion: Toss the chickpeas with freshly chopped herbs like rosemary, thyme, or cilantro before roasting for an herbaceous flavor.

Thorough Drying: Ensure the chickpeas are thoroughly drained and patted dry before seasoning to promote crispiness during roasting.

Even Coating: Toss the chickpeas with the hot sauce and seasoning until evenly coated to ensure every bite is packed with flavor.

Storage: Store any leftovers in an airtight container at room temperature for up to a week. If they lose their crispiness, you can reheat them in the oven for a few minutes before serving.

TABASCO Roasted Chickpeas (and delicious ways to use them)

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Choose your favorite TABASCO sauce for this recipe as they all work really well. My favorite is TABASCO Garlic Pepper Sauce or, if I'm in the mood for something really spicy, the Habanero Sauce.

Ingredients

1 can chickpeas (garbanzo beans), drained and patted dry
¼ cup TABASCO sauce
2 large pinches salt

Instructions

Preheat oven to 400F.
Drain chickpeas and dry thoroughly (you want the sauce to stick well).
Place chickpeas on a sheet tray. Pour sauce over and mix well, making sure all the chickpeas are coated (your hands work best here). Sprinkle with a large pinch of salt.
Roast for approximately 45 minutes, stirring then sprinkling on a bit more salt halfway through baking time.
Store at room temperature for up to a week.

Notes

TABASCO Roasted Chickpeas are also delicious stuffed in an avocado and drizzled with ranch dressing, or serve as a filling for lettuce wraps with tomatoes and a drizzle of ranch.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 411mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix.

Try these other tasty snack recipes!

Hot Honey Chicken Wings

June 29, 2016 by Kristy Bernardo 2 Comments

These balsamic and hot honey chicken wings are the perfect blend of sweet, tangy, and spicy flavors - all from just a few pantry staples. Whether baked or grilled, they come out crispy, sticky, and completely delicious. Ideal for game day, summer cookouts, or quick weeknight dinners, this easy chicken wing recipe will earn a permanent spot in your rotation!

🕒 Prep Time: 5 mins | ⏳ Cook Time: 1 hour | 🍗 Serves: 4-6 | 🔥 Cook Method: Bake or Grill | 🌶️ Flavor: Spicy, Sweet & Tangy

Why You'll Love Hot Honey Chicken Wings

I've loved hot wings as long as I can remember. I make so many versions of them (and we've got some must-try chicken wing flavors)!

You know I almost always go for the simple recipes with minimal ingredients. I cook often with both balsamic and hot sauce, both of which can benefit from a little sweetness at times. Mixing them together was natural for me but I felt it needed a little extra something.

For me, that extra sweet something was adding a little honey. And here's why I know you'll love these hot honey chicken wings:

Bold Flavor Combination: The spicy balsamic and honey glaze creates a perfect balance of sweet, tangy, and spicy flavors that coat the chicken wings, making every bite incredibly flavorful and satisfying.

Simple Preparation: With just a few basic ingredients, these wings are easy to prepare, making them an ideal option for busy weeknights or lazy weekends. The sauce comes together quickly, and then it's just a matter of baking or grilling the wings to perfection.

Versatile Dish: These chicken wings are perfect for various occasions, whether you're hosting a game day party, a backyard barbecue, or simply craving a delicious appetizer or main course. They're sure to be a hit with guests of all ages.

a closeup of a hot honey chicken wing just out of the oven

Hot Honey Chicken Wings Ingredients

Chicken Wings: Grab a 4-pound bag of frozen chicken wings, or a package of fresh chicken wings and legs from the meat section.
Vegetable or Canola Oil: Helps promote browning and crispiness during cooking and ensures that the marinade adheres well to the wings.
Balsamic Vinegar: Adds depth of flavor and a tangy kick to the marinade, balancing the sweetness of the honey and the heat of the hot sauce.
Hot Sauce: Provides the spicy element of the dish, infusing the chicken wings with heat and flavor. Whether you prefer Tabasco or another variety, the hot sauce adds complexity and a fiery kick.
Honey: Offers sweetness to the marinade, creating a delicious glaze that coats the chicken wings. Honey balances out the tanginess of the balsamic vinegar and the spiciness of the hot sauce, resulting in a perfect blend of flavors. We mostly buy local honey but Savannah Bee is reliable if you can't get it locally where you are.

Find the complete Hot Honey Chicken Wings ingredients list with measurements in the recipe card below.

How To Make Hot Honey Chicken Wings

I like to make these Hot Honey Wings using the same method as my other wings - in the oven, on high heat until the wings are crispy, then toss with the sauce. But you can also make them on the grill, as I did for the photos. Either way they are crazy good!

Toss & Bake: Put the chicken wings in a large bowl and toss with the oil, coating evenly. Bake or grill until golden brown and crispy (about 50 minutes in the oven) or until cooked through. You can also use an air fryer, and can even make air fryer wings from frozen!
Make the Glaze: In a small bowl, mix together balsamic vinegar, hot sauce, and honey.
Coat the Wings: When chicken is done, remove from the oven or grill and coat generously with the glaze. If any sauce is left over, serve it on the side.
Serve: Place chicken on a platter and enjoy!

a platter of oven-baked hot honey chicken wings with a small dish of ranch dressing for dipping

Variations, Substitutions & Cooking Tips

Citrus Twist: Add a squeeze of fresh lemon, lime, or orange juice to the marinade for a citrusy kick.

Asian Fusion: Incorporate ingredients like soy sauce, ginger, and garlic for an Asian-inspired flavor profile.

Garnish with Green Onions: Finely chop green onions and sprinkle them over the wings before serving for a pop of color and freshness.

Maple Syrup: Replace honey with maple syrup for a slightly different sweetness and flavor profile.

Sriracha: Substitute hot sauce with sriracha or your favorite chili sauce for a unique twist on the heat level and flavor.

Use a Rack: Place the chicken wings on a wire rack on top of the baking sheet to allow air to circulate evenly around the wings, resulting in crispier skin.

Serve with Dipping Sauce: Accompany the balsamic & honey chicken wings with a dipping sauce such as ranch, blue cheese, or a yogurt-based sauce for added flavor and creaminess.

One of my other favorite wing recipes are these super simple crispy lemon pepper chicken wings (they really do get nice and crispy!). If I'm craving something a little different, this Korean sticky chicken wing recipe always does the trick. Or I'll just toss them in garlic and parmesan mixed with melted butter occasionally (those are my 9-year-old's favorite).

But these Hot Honey Chicken Wings are their own kind of delicious and I hope you give them a try!

a closeup of hot honey wings with a kick just out of the oven

Spicy Balsamic & Honey Chicken Wings

Yield: 4-6 Servings

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Pick up a pack of wings, throw together a quick 3-ingredient sauce and you've got delicious Spicy Balsamic & Honey Chicken Wings that everyone will love!

Ingredients

4 pounds chicken wings
¼ cup vegetable or canola oil
¼ cup balsamic vinegar
¼ cup hot sauce, I like Tabasco and have used several flavors for this recipe
¼ cup honey

Instructions

Preheat oven to 400F.
Toss chicken wings and oil. Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy (alternatively, you can do this step on the grill).
Meanwhile, mix together vinegar, hot sauce and honey in a small bowl. Set aside.
Remove wings from oven and brush sauce liberally onto wings. Serve any leftover sauce on the side.
Place on platter and serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1070Total Fat: 76gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 43gCholesterol: 248mgSodium: 1217mgCarbohydrates: 45gFiber: 2gSugar: 14gProtein: 51g

This data was provided and calculated by Nutritionix.

Fresh Pineapple Water with Mint – Summer’s Best Drink

May 29, 2016 by Kristy Bernardo 2 Comments

Meet your new go-to refresher: pineapple water (aka agua de piña). It's lightly sweet, super hydrating, and tastes like sunshine in a glass. You'll blend fresh pineapple, dilute with cold water, and let a handful of mint do its thing. No fancy gear, no syrups, just delicious you can sip all day.

two glasses of pineapple water garnished with a sprig of fresh mint, next to colorful measuring spoons

Ingredients

1 ripe pineapple, peeled and chopped (about 4-5 cups)
6 cups cold water
Liquid sweetener to taste (honey, agave, etc.)
Handful fresh mint (optional), ice, lime wedges

How to Make Pineapple Water

Blend pineapple until completely smooth.
Strain through a fine-mesh sieve; discard pulp (or save for smoothies).
Stir in water and sweeten to taste.
Add mint, chill at least 2 hours, then serve over ice with lime.

a glass of pineapple water garnished with a sprig of fresh mint

Tips & Variations

Ripe fruit = best flavor: look for golden skin; it should also smell sweet.
No-strain option: use a high-speed blender and enjoy it pulpy.
Add citrus: stir in 1-2 tablespoon fresh lime juice.
Make it sparkling: swap some water for chilled seltzer right before serving.
Mix up flavors: try basil or cilantro instead of mint.
Booze it up: Add a little vodka for a delicious summer cocktail.

Storage

Refrigerate up to 3 days; stir before pouring.

Pairings

These are my favorite dishes to serve with Pineapple Water:

a pitcher of pineapple water next to two filled glasses garnished with fresh mint leaves

Pineapple Water with Mint

Yield: 8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This refreshing summer drink is perfect on its own or with a shot of booze for a delicious cocktail.

Ingredients

1 fresh pineapple, sliced (about 4-5 cups)
6 cups filtered water
2-3 tablespoons liquid sweetener
1 cup fresh mint leaves, loosely packed (plus additional sprigs for garnish)

Instructions

Place the pineapple in a high powered blender until it's very smooth. Strain through a fine mesh strainer, discarding what remains.
Add the liquid sweetener; stir well. Add the water, stir and add more sweetener if desired.
Add a few handfuls of mint leaves, stir and refrigerate for at least a few hours until it's very cold and the pineapple water has been infused with the mint. Remove the mint leaves.
Serve over ice and garnish with more fresh mint.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g

This data was provided and calculated by Nutritionix.

Wild Rice Hotdish

May 21, 2016 by Kristy Bernardo 2 Comments

Wild Rice Hotdish without a can in sight. Fresh mushrooms and the easiest "sauce" ever make this the best you'll ever enjoy!

Wild Rice Hotdish without a can in sight! Fresh mushrooms and the easiest "sauce" ever makes this the best you'll ever enjoy!

Hotdish...is this a word that everyone is familiar with or is it just because I was raised in the Midwest amongst all the corn fields, cheese and beer? I was chuckling to myself when I found a recipe card that said "Wild Rice Hotdish" as it brings back memories when the word was used on an almost daily basis. For those of you who don't know, "hotdish" is pretty much the same as "casserole". Which is pretty much the same as "creamy delicious" and I suggest using these interchangeably 🙂

I still keep my mom's handwritten recipes in a wooden recipe box she gave me years ago. It's not an antique or something passed down, just an inexpensive box she picked up. She bought one for each of her three girls then copied down recipes that we enjoyed often growing up. It's a treasure that I'll never give up! The moment I found the recipe for this Wild Rice Hotdish I knew instantly I was going to make it.

Here's what you'll love about this wild rice hotdish: no canned soup, lots of big, thick mushrooms and plenty of toasted almonds in each bite. The sauce is simple to make and SO much better than a can of that sodium-laden canned stuff. I use rotisserie chicken to really streamline things but you can use any leftover chicken you've got. Whether this is a dish you loved as a kid or even if you've never tried it, I know you'll definitely enjoy it!

Wild Rice Hotdish

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Earthy, rich, and comforting, you'll love this wild rice hotdish!

Ingredients

1 tablespoon vegetable or canola oil, or, better yet, ghee
16 oz thickly sliced mushrooms
½ cup butter
1 small onion, chopped
½ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon salt
freshly ground black pepper, about ½ teaspoon or so
1 rotisserie chicken, meat shredded and the rest discarded (or leftover chicken, about 4 cups or so)
4 cups cooked wild rice
½ cup sliced almonds
¼ cup chopped fresh parsley

Instructions

Preheat oven to 350F.
Preheat a large skillet over high heat. Add ghee or oil, once heated, add mushrooms. Cook mushrooms, stirring occasionally, until all liquid has been released then evaporated and mushrooms are lightly browned. Remove from pan and set aside.
Reduce heat to medium and return skillet to heat. Add butter and, once melted, add chopped onions. Cook for 2-3 minutes or until onions are softened and slightly opaque. Sprinkle flour over onions and stir until incorporated. Cook flour mixture another 2-3 minutes until thick and starting to deepen in color.
Whisk in chicken broth slowly until mixture is smooth. Simmer for 2-3 minutes, stir in cream and remove from heat. Add salt and pepper.
Stir in chicken, mushrooms and wild rice. Pour into a greased 13x9 baking dish. Sprinkle sliced almonds to top of casserole. Bake for 20-30 minutes or until hot and bubbly and almonds are toasted. Remove from oven, sprinkle with parsley and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 44gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 127mgSodium: 869mgCarbohydrates: 40gFiber: 5gSugar: 5gProtein: 20g

This data was provided and calculated by Nutritionix.

Mexican Tuna Salad Stuffed Avocados

May 17, 2016 by Kristy Bernardo 8 Comments

Mexican Tuna Salad Stuffed Avocados have just a few ingredients, are super healthy and they taste SO good. You can also stuff tomatoes!

Mexican Tuna Salad Stuffed Avocados - just a few ingredients, super healthy and it tastes sooo good! You can also use tomatoes (or both)!

I don't meant to brag, but I am really good friends with avocados. I mean, they're always in my kitchen so they practically live here.

We might even be in a full-fledged relationship at this point. It might not be monogamous, but I can say without hesitation that avocados are queen around here. Stuffed avocados - especially when they're piled high with Mexican Tuna Salad - might even be king!

When I'm not up for fixing an actual lunch, I'll usually top avocado with either soy sauce (it's reminiscent of sushi; remember that when you need a quick and dirty fix) or hot sauce. Or just a hefty dose of sea salt and freshly ground pepper.

And while stuffed avocados take a tiny bit more effort, it's still a quick and easy lunch. Also great for luncheons if you want something easy, tasty and pretty to show your friends what a smart cook you are.

The Mexican Tuna Salad half of this recipe can easily stand on its own (although seriously, stuffed avocados with tuna are the bomb dot com). I keep things on the light-ish side by using tuna packed in extra-virgin olive oil (Genova is a high-quality brand) and only using a tiny bit of mayonnaise.

I mix more mayo with some adobo sauce for a smoky heat; it really takes the Mexican tuna salad recipe over the top! I drizzle it on to give it that ooey-gooey I'm-not-really-eating-something-healthy look:

That mayo-chipotle drizzle is not all that makes this tuna salad a Mexican tuna salad. It also has poblano pepper instead of celery, cilantro in place of parsley and I would say that avocados fall into the Mexican food camp, too.

Best of all? It has just seven ingredients, including the avocado! I've also used it for stuffed tomatoes which is also delicious. I prefer the stuffed avocados but I'll occasionally make both at once since they're terrific enjoyed together.

More delicious recipes you'll love:

Mexican Tuna Salad Stuffed Avocados

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Mexican tuna salad is so versatile! Stuff it into avocados or tomatoes, add it to a sandwich or just enjoy it on its own.

Ingredients

2 cans tuna, packed in oil (I like Genova in extra-virgin olive oil and sea salt)
¼ cup chopped poblano pepper
¼ cup diced red onion
¼ cup chopped cilantro
¼ cup mayonnaise plus 1 tablespoon
2 teaspoons adobo sauce, from a can of chipotle peppers
salt and pepper, to taste
2-3 avocados, halved (you can also use tomatoes)
lime wedges, for serving (optional; you might also want to add a little squeeze to the tuna salad before stuffing)

Instructions

Mix together tuna, poblano pepper, onion, cilantro and 1 tablespoon mayo in a small mixing bowl. Season to taste.
Fill the avocados with tuna salad.
Mix together mayo and adobo sauce; drizzle over the stuffed avocados. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 26mgSodium: 209mgCarbohydrates: 19gNet Carbohydrates: 8gFiber: 11gSugar: 3gProtein: 16g

This data was provided and calculated by Nutritionix.

Classic Pasta Salad with Italian Dressing

May 14, 2016 by Kristy Bernardo 1 Comment

A classic Pasta Salad with Italian Dressing...but with balsamic instead of white vinegar and soppressata to make it something special!

This Classic Pasta Salad with Italian Dressing is so good that two times I snuck downstairs late-ish while watching Sons of Anarchy to grab a little bowl. So. GOOD.

It's just a classic pasta salad, you say? Nothing special about it? True, it has all the flavors of your traditional pasta salad with Italian dressing...but a few small tweaks were necessary, in my opinion. I didn't change any flavors, just upgraded them slightly to make for a sophisticated yet still classic pasta salad.

First, I used this homemade Italian dressing recipe. It uses balsamic vinegar instead of white wine which mellows and deepens the flavor. Two minutes to make and you will never buy a jar again! Next, I use Ditalini pasta which still has the grooves to catch all that yummy dressing but is smaller than the traditional rotini or - cringe - macaroni. It looks pretty, too, which is always a nice bonus. Third - and this one is open to personal preference - I use kalamata olives instead of black. The flavor of kalamata olives are strong but so much more interesting! And finally, I used soppressata instead of a regular salami. Now, I never met a salami I didn't like, but soppressata is a higher quality and has a wonderfully rich flavor. It's worth the extra couple bucks to turn your Classic Pasta Salad with Italian Dressing into something everyone will rave over.

One more tip for you is to be sure to toss the dressing with the pasta while it's still warm. This will help the pasta to absorb more of the dressing which means more flavor which means a tastier salad which means everyone is happy!

Let me know how you guys like this classic pasta salad and if you make your own changes to it!

Classic Pasta Salad with Italian Dressing

Yield: 0

Ingredients

16 ounces ditalini pasta
1 ½ cups Italian salad dressing, this homemade version using balsamic vinegar is recommended
1 red bell pepper, chopped
½ small red onion, chopped
8 ounces soppressata, or salami, sliced and cut into fourths
8 ounces kalamata olives, pitted and halved (or regular black olives)
8 ounces fresh mozzarella balls, halved (or use the petite-sized so you don't have to cut them!)
1 cup shredded parmesan
¼ cup chopped fresh parsley
1 teaspoon salt
freshly ground black pepper

Instructions

Cook pasta according to package directions. Drain well. While still warm, toss pasta with salad dressing to coat. Allow to cool.
Add remaining ingredients to pasta; toss well. Chill for at least four hours or overnight to allow flavors to blend.

Lemon Cream Cheese Pound Cake with Fresh Berries

April 22, 2016 by Kristy Bernardo 2 Comments

Lemon Cream Cheese Pound Cake - a showstopping, no-bake dessert that really DOES taste as good as it looks!

Lemon Cream Cheese Pound Cake - a showstopping, no-bake dessert that DOES taste as good as it looks!

You know that ubiquitous question about what you'd take along with you to a deserted island if you could only choose one thing? Pound Cake is what I'd choose for my dessert category, hands down. Instant answer without any hesitation, no doubts or regrets in my choice. I've been using pound cake since I first began cooking and I've never found a more versatile, delicious product. It's the perfect base for this simple, show-stopping Lemon Cream Cheese Pound Cake with Fresh Berries.

This easy Lemon Cream Cheese Pound Cake recipe is SO good and SO pretty! It's one of my go-to desserts and everyone always loves it. I love that it uses ingredients I always have on hand yet looks as though I must have planned it well in advance. For this recipe I make a homemade lemon cream cheese "frosting" with just a few ingredients: cream cheese, butter, powdered sugar, the juice and zest of a lemon and a little vanilla extract. The layer in the middle is seedless raspberry jam that I soften in the microwave to make it super spreadable, then I top it all with fresh berries and a few sprigs of mint. It really can't get more simple!

Plus, you'll notice in the photo below that the filling isn't straight across? I love the perfect imperfections this recipe. It's not supposed to look perfect yet it's so pretty that everyone always oohs and aahs. I've toyed with the idea of making a second cut in that would make another slanted line, sort of a zig-zag pattern. Pretty, right? If anyone tries it I hope you'll shoot me a pic!

I always keep a pound cake in my freezer; did you know it can be ready in just 10 seconds in the microwave?! I use it for so many things: trifles are a cinch, grilled pound cake sandwiches are AMAZING (I really need to share the one I make with grilled peaches, it tastes a little like fried ice cream!) and my Nutella Mousse Cake wouldn't be nearly as simple or delicious without it. I just made a video last month for the Nutella Mouse cake so be sure to pop over to that post and check it out!

I made a video for this Lemon Cream Cheese Pound Cake, too. I couldn't resist since it's so much fun to make and so pretty once it's finished. I make mini lemon cream cheese pound cakes with different sized round cutters, too! The options for this recipe is endless and would be perfect for any occasion, especially a shower or Mother's Day. I know my mom would love this (lemon is a favorite of hers, too).

{I wanted to mention that I am partial to the Sara Lee brand. I've tried others and they're just not the same. Sara Lee has a firmer texture and can stand up to almost anything you make with it; if it's too crumbly you'll have trouble with assembly.}

Here's the video I mentioned showing how to make this gorgeous Lemon Cream Cheese Pound Cake with Fresh Berries. You won't believe how simple it is!

Lemon Cream Cheese Pound Cake with Fresh Berries

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 15 minutes

This simple recipe turns a store-bought pound cake into a showstopper!

Ingredients

Lemon Cream Cheese Frosting

2 8- ounce packages cream cheese, softened
½ cup unsalted butter, softened
juice and zest from one lemon, about ¼ cup juice
1 teaspoon vanilla extract
1 ¼ cups powdered sugar

Assembly

1 family-size, 16 oz. Sara Lee® Pound Cake
¼ cup seedless raspberry jam, slightly softened in the microwave (about 15 seconds)
assorted berries, for topping (I prefer raspberries, blackberries and strawberries)
fresh mint sprigs, for garnish

Instructions

Make the Lemon Cream Cheese frosting:

Cream the butter and cream cheese together until smooth. Add lemon juice, lemon zest and vanilla extract; beat well. Add half of powdered sugar, beat well. Add remaining sugar and beat until well-incorporated and very smooth. Set aside.

Assembly:

Slice Sara Lee® pound cake in half lengthwise. Spread softened jam onto cut side of bottom half; top with other half. Place pound cake on a serving platter.
Spread frosting over entire cake (you may have extra; I usually serve it in a dish on the side along with extra berries so guests can load up on their favorites). Top with berries and mint sprigs.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 529Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 97mgSodium: 331mgCarbohydrates: 64gFiber: 1gSugar: 48gProtein: 5g

This data was provided and calculated by Nutritionix.

Crispy Baked Chicken Thighs

April 1, 2016 by Kristy Bernardo 8 Comments

One-pan oven baked chicken thighs with potatoes and your side, plus a technique that easily allows for a different flavor chicken for each member of the family (and it only takes a minute)!

Okay guys, this recipe is a top-notch WINNER. All the way around. Oven baked chicken thighs? Check. Everything cooked in one pan? Check. Relatively healthy-ish? Check. A meal that will please every member of the family? Check, check, check!

The inspiration for this easy one-pan dinner started with my recipe for Lemon Pepper Chicken Wings. That easy recipe is so popular that it got me thinking about the method I use to make them and what other ways I could utilize it. I've been testing a lot of one-pan chicken recipes lately (I use my sheet pans all the time anyway) and once the two ideas came together, I knew it was a home run!

{Don't miss the video just a short scroll down! It's short - just over a minute - and demonstrates just how simple these easy oven baked chicken thighs are to throw together!}

Let's talk about the overall recipe first. Take some teeny, tiny baby potatoes (those super small ones in the bin at the market) and throw them all on a sheet pan with just a smidge of room around them. If they're "normal" sized, be sure to cut them in halves or quarters. Nestle some whole, unpeeled garlic cloves between them if you like (and I definitely like so I always do it). This will roast the garlic so the cloves become soft and the flavor will mellow into something you can pop straight into your mouth if you so desire (and I definitely desire it so I always do it)! You can also slip the cloves out of their skins once they're done and mash them together. Then I mash a few of my potatoes on my plate and add some of the roasted garlic. SO good and it adds just a little extra something to the taters.

Next just place some chicken thighs onto the potatoes. Drizzle it all with a little oil, season it then pop it in the oven until the chicken is nice and crispy. Add some asparagus to the pan, cook another five minutes and dinner - complete with oven baked chicken thighs, potatoes and a vegetable - is cooked!

Here's the trick I teased you with about easily serving a different flavor chicken to every member of your family with minimal effort! All you do is melt about a tablespoon of butter for each chicken thigh then add your favorite seasoning to taste and mix well. Baste each oven baked chicken thigh with the mixture; it adds a TON of flavor, the chicken stays crispy and it's so simple to make a different flavor for everyone! It's even delicious plain so the most finicky kids will be happy. I even just use buffalo sauce on some!

I'm telling you, this easy one-pan dinner recipe is going to be your new go-to recipe that you'll be keeping in your back pocket for every occasion you can think of. It's delicious enough to be served to company yet there's so little prep that you can actually hang out with your guests and have a glass of wine instead of being stuck in the kitchen. It's also great for a busy weeknight when you don't know what else to make. Swap out different veggies and simply adjust the cooking time for each if necessary. I'm tellin' ya', this oven baked chicken thighs recipe is going to change your life.

Not really. But it will make it just a teeny tiny bit better!

Crispy Baked Chicken Thighs

Yield: 4 servings

One-pan oven baked chicken thighs with potatoes and your side, plus a technique that easily allows for a different flavor chicken for each member of the family (and it only takes a minute)!

Ingredients

4-6 bone-in chicken thighs, depending on size of pan; don't crowd
2 pounds tiny baby potatoes, if they're teeny tiny, leave 'em whole, otherwise cut in half or quarters
6-8 garlic cloves, whole and unpeeled (optional)
extra-virgin olive oil, a few teaspoons here and there to coat
kosher salt and freshly ground black pepper
1 pound fresh asparagus, ends trimmed and cut into thirds

For basting the chicken thighs:

4 T unsalted butter, melted (or 1 T per thigh)
your favorite seasoning, added to butter, to taste
OR you can just use a sauce, such as buffalo, and baste with that

Instructions

Preheat oven to 425F.
Place baby potatoes on a sheet pan to fill. Wedge garlic cloves between potatoes at different places. Drizzle all with olive oil, just enough to coat. Season with salt and pepper. Place chicken thighs on top of potatoes, drizzle chicken lightly with oil and season with salt and pepper. Bake in oven for approximately 45 minutes or until skin is crispy and chicken is just about cooked through.
Add asparagus pieces to pan and return to oven for an additional five minutes, or until asparagus is crisp-tender, chicken is cooked completely and potatoes are soft.
With a basting brush, baste each chicken thigh with a mixture of 1 T melted butter and your favorite seasoning. Serve immediately and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 868Total Fat: 47gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 306mgSodium: 732mgCarbohydrates: 57gFiber: 45gSugar: 6gProtein: 60g

This data was provided and calculated by Nutritionix.

Peanut Butter & Maple Gourmet Popcorn

March 31, 2016 by Kristy Bernardo 2 Comments

Freshly popped popcorn is covered in a sweet coating of peanut butter and maple for a special gourmet popcorn treat your family will love!

Peanut Butter & Maple Gourmet Popcorn - so simple you won't believe it! And sooo addicting!

Popcorn is a snack that is near and dear to my heart. When I was a kid, my dad would come home and pop some every single night. I can still remember the smell and familiar scene of him sitting at the dining room table, finally relaxing after another long work day, enjoying his bowl of popcorn as if it were a day ago and not twenty-five years!

Today I keep that tradition going; we don't have popcorn every night but we do pop some at least once or twice a week. Friday night is our movie night and we can't possibly go without our popcorn. Most of the time it's your typical popcorn with butter and salt but occasionally I like to take an extra five or ten minutes to make a gourmet popcorn that's a special treat!

Can you believe that's all the extra time it takes to make gourmet popcorn?! It's so simple that you'll wonder why you don't do it all the time. This particular gourmet popcorn recipe also happens to be my favorite; I'm certain you'll love it, too! The inspiration came from another childhood memory of mine: pancakes spread with peanut butter and topped with maple syrup. I used to eat them all the time and still do sometimes as an adult. It's the perfect flavor combination for a quick batch of gourmet popcorn!

I used JOLLY TIME Pop Corn for this recipe (a bag lasts us months)! Sometimes I'll use a bag of their microwave popcorn but any will work for your gourmet popcorn recipes.

For an extra bit of gourmet popcorn fun, I made you a video showing just how quick and simple it is to make this Peanut Butter and Maple Gourmet Popcorn. And don't forget to print out the recipe just below it (or bookmark the page)! Happy Gourmet Popcorn-ing 🙂

Peanut Butter & Maple Gourmet Popcorn Recipe
When I was a kid, I used to love smearing peanut butter on my pancakes and drizzling it with maple syrup (and still do sometimes)! That was the inspiration for this DELICIOUS Peanut Butter & Maple popcorn recipe. It's ADDICTING and just sweet enough to make you keep reaching for the bowl. Enjoy! RECIPE HERE: https://www.thewickednoodle.com/peanut-butter-maple-gourmet-popcorn/
Posted by The Wicked Noodle on Thursday, March 31, 2016

Peanut Butter & Maple Gourmet Popcorn

Yield: 3-4 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Freshly popped popcorn is covered in a sweet coating of peanut butter and maple for a special gourmet popcorn treat your family will love!

Ingredients

¼ cup JOLLY TIME unpopped popcorn kernels
¼ cup vegetable oil
¼ cup honey
¼ cup maple syrup
⅓ cup sugar
½ cup creamy peanut butter
large pinch salt, or to taste

Instructions

Preheat a sauce pan over medium-high heat. Add vegetable oil and heat until shimmering and very hot but not smoking. Add popcorn kernels; immediately cover pan and give a good shake to the pan. Allow kernels to pop until you hear a 2-second pause between popping. Remove from heat and place popcorn in a large bowl (remove any unpopped kernels).
Heat honey, maple syrup and sugar in a sauce pan over medium heat (you can use the same pan, just wipe it out before using again). Stirring frequently, heat until mixture "bubbles up". Remove from heat and stir in peanut butter until very smooth. Add salt to taste.
Pour peanut butter mixture over popcorn and stir well to combine. Allow to cool completely then serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 30gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 0mgSodium: 205mgCarbohydrates: 56gFiber: 2gSugar: 48gProtein: 7g

This data was provided and calculated by Nutritionix.

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How to make Baked Ziti with Sausage

March 2, 2016 by Kristy Bernardo 6 Comments

If you've ever wondered how to make Baked Ziti with Sausage, this is the recipe for you! SO simple and extra-creamy - watch the quick video tutorial or just jump in for the recipe!

Hey all! How's the weather where you are? We had a 60-degree day here yesterday and today it's back in the low 40's with no sign of warmth to come. They're even calling for snow this Friday so it's going to be a hunker-down and hibernate kind of weekend! But I love those hibernating kind of days so I'll be perfectly content. I know we'll need some good comfort food and this easy Baked Ziti with Sausage is perfect for that!

If you've wondered how to make Baked Ziti and just haven't taken the plunge, this easy recipe is for you. I do mine practically all in one pan (only the pasta is cooked separately). If you have an oven-safe skillet that's big enough to hold it all, I highly suggest doing it this way. Less cleanup = more time for fun!

My Baked Ziti with Sausage recipe is slightly different than most I've tried as I add a few unconventional ingredients to make it creamy and rich. Cream cheese and sour cream are mixed with whole-milk ricotta which is spread over the tomato, sausage & pasta base then it's all topped with ooey-gooey mozzarella cheese and a sprinkling of parsley. You can use homemade or store-bought spaghetti sauce; I also add a can of fire-roasted diced tomatoes for a lovely texture and a flavor that can't be beat. I looove the fire-roasted flavor!

Want to see how to make Baked Ziti with Sausage first-hand? This is the pan I made just a few days ago. I'm planning another party for our "Better Call Saul" monthly marathon (gotta love those DVR's!) and this Baked Ziti is PERFECT for my crowd!

How to make Baked Ziti with Sausage

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This Baked Ziti is SO good - it's extra creamy with incredible flavor!

Ingredients

16 ounces ziti pasta, dry
1 tablespoon extra-virgin olive oil
1 medium sweet onion, chopped
1 pound lean ground beef
1 pound ground Italian sausage
2-4 garlic cloves, minced (optional)
2 jars spaghetti sauce, about 52 ounces total
1 can fire-roasted diced tomatoes undrained
1 16- ounce container whole milk ricotta cheese
1 8- ounce package cream cheese, very soft
½ cup sour cream
½ cup grated parmesan
1 teaspoon kosher salt
freshly ground black pepper
3 cups shredded mozzarella
¼ cup chopped parsley

Instructions

Preheat oven to 350F.
Cook ziti according to package directions until JUST al dente.
Meanwhile, heat skillet over medium heat. Add olive oil and, when heated, add chopped onions. Cook two minutes, stirring occasionally. Add ground beef and sausage; cook until no pink remains. Add garlic, cook two minutes. Add spaghetti sauce and tomatoes, stir and cover. Simmer 20 minutes.
Mix together cream cheese, ricotta cheese and sour cream (don't worry if it's not completely combined). Stir in parmesan, salt and pepper.
If skillet is oven-proof and large enough, leave spaghetti mixture in pan, otherwise transfer to a greased 13x9 inch baking dish. Add cooked pasta and stir well to combine. Top with ricotta mixture, spreading it out to cover (it's okay if it mixes in a little with the pasta). Top all with shredded mozzarella. Bake in preheated oven for 30 minutes, or until bubbling hot and cheese is starting to brown.
Remove from oven and sprinkle with chopped parsley. Allow to sit for 10 minutes before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 126mgSodium: 1486mgCarbohydrates: 26gFiber: 4gSugar: 12gProtein: 35g

This data was provided and calculated by Nutritionix.

Easy Taco Soup Recipe

March 1, 2016 by Kristy Bernardo Leave a Comment

This easy Taco Soup recipe comes together in no time at all yet has so much flavor. With just 5 minutes prep time, you'll make this one often!

a bowl of easy taco soup topped with homemade tortilla chips, avocado slices, and fresh lime wedges, next to a halved avocado and a small dish of chopped cilantro

It's been cold here again in Northern VA. After the monster storm that hit the east last month, we'd gotten some warmer weather, so much warmer that I'd been going for long walks outside again and taking in the fresh air.

But now that it's 20 degrees again with a wind chill that makes even this former Wisconsin girl stay indoors, I knew it was time for some serious comfort food. Enter this easy taco soup!

a closeup of a bowl of easy taco soup topped with homemade tortilla chips, avocado slices, and fresh lime wedges

When I say that this is an easy Taco Soup recipe, I mean it. The only prep there is - aside from opening a few cans - is chopping half an onion and two garlic cloves! Just add your ground beef or cooked, shredded chicken, then throw in a few cans of delicious goodness.

I use fire-roasted diced tomatoes (once you try fire-roasted you will always use them, they have so much flavor) and a couple cans of diced tomatoes with green chiles. Add cans of corn, black beans, and chicken stock, then just let it simmer for about 20 minutes.

a bowl of taco soup topped with homemade tortilla chips, avocado slices, and fresh lime wedges

Ingredients for easy Taco Soup

olive oil
onion
garlic
ground beef or cooked, shredded chicken
taco seasoning
tomato sauce
canned diced tomatoes
canned tomatoes with green chiles
corn
black beans
chicken stock

Taco Soup variations

Both ground beef and cooked, shredded chicken work well in this recipe. Try them both to see which is your favorite!
Although this soup doesn't need thickening, I've made it with extra chicken stock then thickened it with a cornstarch slurry at the end. It's good both ways! You can also just let it simmer longer on the stove until it's thickened to your liking.
Add some heavy cream at the very end of cooking (about ¼ cup to start then add more if you want it even creamier). Simmer for another minute or so after adding the cream.
Another way to make this a creamy taco soup is to add cubes of softened cream cheese. If I have some on hand, this is one addition that I always make! Don't be concerned if the cream cheese doesn't melt completely into the soup - the little pieces make for one delicious bite!
Add some adobo sauce (from a can of chipotle chiles in adobo sauce) for a smoky flavor with some spice. You can also just finely chop one of the chiles and add that, too.
If you're more of a meat lover, double the chicken or beef, then skip the beans and/or corn. Another option is to double the entire recipe, then triple the beef but keep the corn and bean amounts the same.

How long does taco soup last in the refrigerator?

This will last in the refrigerator for up to 5 days. It can also be frozen in one big batch or individual portions. The quality will be best before 3 months but feel free to leave it frozen for up to 6 months.

Some friends and I got together to watch the Better Call Saul premiere (have you watched it yet? If you're a Breaking Bad fan like I am, do yourself a favor and tune in)! We all felt like hibernating with this cold weather and this easy taco soup was perfect for the occasion.

Everyone brought a snack and the hit was definitely tortilla chips since they go so well together. This is a thick soup, especially the next day, and a few of us were "dipping" it with some extra cheese and sour cream. It's that versatile and it really does taste like a taco.

I love that it's so simple and that everyone loves it, from kids to adults. It's not spicy at all but you could easily throw in some jalapeños on top or sauté them with the onions. If it's a party, just dice some and let your guests add them to their bowls.

Easy Taco Soup Recipe

Yield: 6 servings

Prep Time: 5 minutes

Total Time: 5 minutes

This is a great weeknight recipe that's packed with flavor. Use either chicken or beef!

Ingredients

1 teaspoon extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 lb ground beef or cooked, shredded chicken (see notes)
1 packet taco seasoning
1 8-oz can tomato sauce
1 14.5-oz can fire-roasted diced tomatoes, undrained (can substitute regular)
2 10-oz cans tomatoes with green chiles, undrained (such as Rotel)
1 14.5-oz can corn, drained
1 15-oz can black beans, rinsed and drained
1 14.5-oz can chicken stock
coarse salt and freshly ground black pepper

Toppings

shredded cheddar or a Mexican-blend cheese, crushed tortilla chips, sour cream, green onions, chopped cilantro

Instructions

Preheat a large pot over medium heat. Add the olive oil and, when it's shimmering, add the chopped onions. Saute for 3-4 minutes, stirring occasionally. Add the ground beef and cook it until almost no pink remains. (If using cooked chicken, add it now). Drain off any fat.
Add the garlic and cook for about one minute, stirring occasionally.
Add the taco seasoning and stir to combine. Add the remaining ingredients, stir and bring it to a boil. Reduce the heat and simmer for about 15-20 minutes (or longer), stirring occasionally. Season to taste with the salt and pepper.
Ladle into bowls and add your desired toppings.

Notes

You can use either beef or chicken for this recipe. When I use chicken, I usually just pick up a rotisserie chicken and use that, however you can use a pound of any cooked chicken (grilled chicken is especially delicious).

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 97mgSodium: 1226mgCarbohydrates: 32gFiber: 9gSugar: 9gProtein: 37g

This data was provided and calculated by Nutritionix.

Sugar Snap Pea Salad with Poblanos & Corn

February 21, 2016 by Kristy Bernardo 2 Comments

This Sugar Snap Pea Salad has just five ingredients and so much flavor!

Don't you just love sugar snap peas? I'll pass on the carrots and ranch on a veggie tray every time if these little beauties are around. With all their sweetness and crunch, I can't believe this Sugar Snap Pea Salad is the first of its kind I've made!

My parents are vacationing in Florida this entire month. It's the second year they've done this. They rent a condo on the beach and spend their days walking on the ocean, sitting in the hot tub and enjoying all the shrimp they could possibly eat. Yes, I am insanely jealous (although next year I'm going down for a week no matter what).

My Auntie Connie and Uncle Jim get a condo nearby and they all enjoy the month together. My aunt collects shells she finds on her morning walks and gets teased for having a shell addiction. She sent me this photo last week defending her inability to stop:

"I know I said I wasn't going to collect any more shells, but how can you walk by these treasures on the beach?" I could not agree more - aren't they amazing?!

Connie also sent the recipe for this Sugar Snap Pea Salad. She said they all loved it and she thought I'd love it, too. She was spot on! It's so versatile and could easily become a healthy side dish for a nice meal or as a quick lunch or dinner. The leftovers keep well so I'll stretch it into a few lunches just for me!

Here's a video showing the simple steps to making this easy Sugar Snap Pea Salad:

Sugar Snap Pea Salad
I can't decide if this is a salad or a side dish? Sugar snap peas, corn, poblano peppers, honey and toasted pecans. It's easy, fast, healthy and deeeelicious!
Posted by The Wicked Noodle on Sunday, February 21, 2016

Didn't that look simple and quick? I am so obsessed with this easy salad (I've made several times already) and I know you will be, too.

If you want an even easier snap pea recipe, try these easy Garlic Snap Peas!

Sugar Snap Pea Salad with Poblanos & Corn

Yield: 3-4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

This easy salad comes together quickly and has incredible flavor!

Ingredients

1 tablespoon extra-virgin olive oil
2 cups fresh corn, frozen will work in a pinch
1 poblano pepper, chopped
1 cup chopped sugar snap peas
kosher salt and pepper to taste
3 tablespoons honey
½ cup chopped pecans

Instructions

Preheat a large skillet over medium heat.
Add olive oil then corn; cook for two minutes. Add chopped pepper and peas; cook another 4-5 minutes or until starting to soften. Season to taste.
Add honey and chopped pecans, stir well. Remove from heat and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 77mgCarbohydrates: 34gFiber: 5gSugar: 19gProtein: 5g

This data was provided and calculated by Nutritionix.

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