Browsing Category

Main Meal

Pulled Pork Quesadilla

Yum

For the weeknights, I try my best to pick a menu that is going to include easier to make recipes. I don’t want to spend a ton of time in the kitchen making dinner when it’s really the only time I have to spend with my family in the day. I also set a goal this year to have less food waste. So leftovers it is! My husband generally does not like to eat leftovers, though I’ve done my best to convince him. He’s certainly getting better with the idea, and cooking for 2.5 people, we usually have a fair amount. When I made this pulled pork, I had a lot left. It was great to have another sandwich the following day, but after that I wanted to make something different. I should note, that this would freeze really well, so if you have a ton left, you can definitely freeze it for another day. Quesadillas are one of my favorite quick meals. I don’t make them super often, but it’s a great go to if you have a lot of random things you want to use up. It’s like am omelet, sans eggs, add tortilla. I had all the ingredients I wanted to include, so I got to work. This was so satisfying. It was hearty, delicious, and gave some different flavors to the pulled pork. I think next time I would add some jalapeno. We have about a million frozen from our garden this summer, that those would have been perfect here, so I’ve added that to the recipe.

Pulled Pork Quesadilla

Pulled Pork Quesadilla

Ingredients

Instructions

  1. Heat a pan on your stove top over medium high heat, cook your bacon until crisp. Remove from the pan, place on a plate lined with paper towels and let sit until it's cool to handle. Wipe out the pan leaving only a small amount of bacon grease. Add in the jalapenos and cook until softened, about 2-3 minutes. Add in the pulled pork and stir to combine the ingredients. Turn down the heat and allow the mixture to warm. Meanwhile, chop the bacon. Once the mixture is warmed, add in the bacon and stir to combine.
  2. Heat a large skillet on your stove top over medium high heat. Add some olive oil to the pan. Place a tortilla into the pan. Immediately spoon some of the pork mixture onto half of the tortilla. Sprinkle some cheese on top (you could also add it first, then the pork mixture to make it extra cheesy). Using tongs or a fork, lift the other half of the tortilla over the top of the half with the mixture. Let the quesadilla cook until golden and toasty, then carefully flip to the other side to continue to cook until that side is golden and toasty. Remove from the pan and let sit. Cut into triangles and serve warm.

Notes

Original Recipe.

Chicken Parm Meatball Panini

Yum

Guys, I am all about the leftovers! I think I’m the only one in the house that eats them, so I have to keep it interesting.  I usually take leftovers for lunch at work. I’m lucky to work in a location that is surrounded by healthy, local, delish food, but honestly it’s not healthy for the waistline or the wallet to eat out everyday. So, this recipe was born. I had made a batch of these meatballs  for dinner one night. They are SO good. Like good to the point where my husband actually enjoyed them good. I wanted to do something with the leftovers to change it up a bit, so I decided to turn them into a sandwich. This was so yummy the next day. I love a toasty sandwich, and it was literally perfect. The outside of the sandwich has a dusting of Parmesan cheese which I think takes these over the edge. I’m drooling thinking about it….

Chicken Parm Meatball Panini

Chicken Parm Meatball Panini

Instructions

  1. Heat the meatballs slightly so they are warm, but still easy to handle. Cut in half. To make the sandwich, place a pat of butter in a pan. Once the butter has melted, place a slice of bread (for each sandwich, you may need to do this in batches). Top with a piece of provolone cheese, sliced meatballs, a spoonful or two of sauce, and if you dare, another slice of provolone cheese. Top with another slice of bread and cover the pan with a lid. Be careful not to over toast the bread. Once the bottom layer is a golden toasty color, flip the sandwich. Sprinkle the toasty top with some Parm and replace the lid allowing the other slice of bread to get golden toasty. Once it's toasted, flip it back over, sprinkle with Parm and remove from the pan. If you want to get the parm a little melty-toasty flip once more and let sit a few seconds in the pan with the heat off. Let the sandwich sit for a couple minutes before slicing. Enjoy!

Notes

 

Sweet Pea and Shells Alfredo

Yum

When I menu plan, I always try to include a few no fuss recipes. Often, when I get home, cooking is the absolute last thing I want to do. But I try and some nights I fail. Ordering something that I do not need to prepare just seems more satisfying than preparing it myself and cleaning up afterward. Plus, that leaves more time for playing superheroes with my son, which let’s face it, is always the better option. While I love trying all sorts of recipes, I will always prepare the more time consuming ones over the weekend. For the weeknight, there are often times when I will toss the menu plan out the window and opt for BLT’s or breakfast for dinner, or a simple pasta. When I got my Smitten Kitchen cookbook, this recipe immediately caught my eye. It’s the perfect weeknight meal too. It was quick to whip together and left plenty of time for superheroes.

Sweet Pea and Shells Alfredo

Sweet Pea and Shells Alfredo

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Add the peas to cook during the last 30 seconds of pasta cooking time. Reserve 1/2 cup pasta water and set aside. Drain the pasta and peas together.
  2. Dry out the pasta pot and pour in the heavy cream. Bring the cream to a simmer and cook until slightly reduces, about 4 minutes. Add the butter, and stir until it has melted. Generously season with salt and pepper, add lemon zest. Add 3/4 cup of Parmesan cheese, and stir until the sauce is smooth. Toss in the drained pasta and peas. Cook the pasta in sauce for 2 minutes, until the sauce has slightly thickened. Add in the reserved pasta water by the spoonful, if needed, to loosen the sauce.
  3. Divide the pasta among plates and garnish with additional Parmesan cheese.

Notes

Slightly adapted from Smitten Kitchen Cookbook.

Crockpot Pulled Pork

Yum

The weather has been absolutely brutal. When I get home it’s so cold and dark the last thing I want to do is cook. This easy crock pot dish was the perfect winter pick me up. It sings of summer, and was basically ready when I got home. All I needed to do was add some finishing touches and dinner was done. I was trying to find a decent recipe that didn’t call for a can of soda and used ingredients I had already had on hand. Honestly this recipe is so low maintenance, it was perfect for a super busy and super cold work week. It calls for only a few simple ingredients that you probably already have on hand. I adapted a bit and really didn’t find it necessary to measure anything I just sort of threw it all in and it came out great! It also made great left overs….and another awesome recipe coming your way later this month.

Crockpot Pulled Pork

Crockpot Pulled Pork

Ingredients

Instructions

  1. Add all of the ingredients to your slow cooker. Place the water in first followed by the rest of the ingredients. Cook on low for 8 hours. Shred and let sit for 10 minutes. Enjoy!
  2. To make the coleslaw, I just threw together some shredded cabbage and carrots, about 1/2 cup mayo, 2 tbsp sugar, and 2 tbsp vinegar. Salt and pepper to taste.

Notes

Recipe barely adapted from Lauren Greutman.

Butternut Squash and Caramelized Onion Galette

Yum

As I was thumbing through my new Christmas gift, the Smitten Kitchen Cookbook to be exact, this was one of the first recipes that caught my eye. It’s seasonal, I had a bunch of squash left from our garden this summer. It just seemed like the perfect it’s so freaking cold here and I need some comfort food meal to make. I was so right. Honestly, it made burning our eyes out with all the onions I was caramelizing totally worth the pain! Picture it, it’s like -15 degrees and I have windows open to bring in fresh air it was that powerful. This is a bit more involved to put together, so it’s the perfect weekend/holiday dish. I had been baking all weekend, when I chose to make this, so by the end I was like oh my god I don’t think I can cook any more…..and then boom the oven beeped letting me know the most delicious dinner was inside. I’m so glad I rallied up and carried on. It was also my first galette making experience, so my husband got to see me model off the slice I had for dinner only a few, hundred, times.

Butternut Squash and Caramelized Onion Galette

Butternut Squash and Caramelized Onion Galette

Ingredients

For the pastry

For the filling

Instructions

  1. To make the dough, add the flour and salt to your food processor. Pulse to combine. Add om the butter and pulse until the mixture is coarse. Add in the sour cream, vinegar and water. Pulse until the mixture comes together. My dough was fairly sticky at this point, likely because I prepared the dough using the food processor. This did not affect the flakiness of the dough once baked. Shape the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least an hour.
  2. To prepare the squash, preheat your oven to 400 degrees F. Peel and cube the squash. Place the squash on a baking sheet and pour 2 tbsp olive oil over the squash. Sprinkle with salt and pepper and toss to coat the pieces. Make sure that the squash is in a single layer on the baking sheet. Bake for 30 minutes or until the squash is tender. You will want to turn the pieces throughout the cooking time so they brown evenly.
  3. To caramelize the onions, melt the butter and remaining 1 tbsp of oil in a skillet, over medium low heat. Add in the onions and sugar and 1 tsp salt. Stir occasionally until the onions are soft and tender, about 25 minutes.
  4. Mix the squash, onions, and cheese in a bowl. Add in the thyme and sage. Season with salt and pepper to taste.
  5. To assemble the galette, place the dough on a well floured surface. At this point, I used whole wheat flour to help with the consistency. Roll the dough into a 16 inch round. Transfer to a parchment paper lined baking sheet. Spread the squash mixture over the dough, leaving a 2 inch border. Fold the border over the squash and cheese. To do this, I started in a spot and folded the dough up, I moved counter clockwise simply folding up the dough until it was all folded up. You will want to press each time you fold up to ensure it's secure.
  6. Bake until golden brown, about 30-40 minutes. Remove the galette from the oven and let sit for 5 minutes before slicing. Cut into 8 wedges and serve hot.

Notes

This recipe is barely adapted from the Smitten Kitchen Cookbook.