Gnocchi with Brown Butter Sauce

10410577_10152776641940759_7095539157681312170_nAnother one of my genius/no food in the house concoctions. This was a big hit with the boyfriend.

1 Package of gnocchi
Handful of broccoli
Jalapeno chicken sausage, sliced
1/2 stick butter
2 cloves garlic, minced
1 small shallot, minced

1. In medium saucepan, add butter, garlic and shallots. Cook on low, until butter turns slightly brown. Wait until all the foaming subsides.
2. Meanwhile, cook your gnocchi in a pot of boiling water. It is done when it floats to the top. Strain.
3. In another pan, cook the broccoli and sausage.
4. Add the cooked gnocchi to your butter pan.
5. Toss with the chicken sausage and broccoli.
6. Sprinkle with a bit of shredded Parmesan.


Grilled Sirloin Steak

11140107_10152773601730759_5564632257978717176_nMy boyfriend’s specialty is steak. Over the years, he’s gotten more creative with cooking (no more Ramen for this guy!), and steak is his favorite thing to cook. I must say, I am super impressed with his steak skills. We can thank Gordon Ramsey for that on YouTube.

He knows I’m a snob for really tender steak (I usually order a filet mignon, even though the cut lacks flavor). He’s gotten me to enjoy a sirloin, which definately has significant flavor.

He uses a big blend of spices, and creates almost a crust on the steak (WARNING: spicy!). I don’t know how he gets it perfect everytime, but this is one dish I know I can sit back and wait for.

Baked Honey Mustard Chicken

This recipe comes from Good Life Eats and it is so flavorful and simple.

This is one of those recipes you can make ahead, cover and refrigerate, and cook when you’re ready.

Don’t be scared by the thought of eating whole grain mustard. The honey really cuts the flavor, and it’s perfect with an arugula salad.


Black Bean Burger – Skinnytaste

11181815_10152793767000759_1460618886155592203_nOne of my favorite gifts this past Christmas that I received was the Skinnytaste Cookbook. I have yet to make every recipe, but not one has dissapointed me yet. This recipe is so simple, and delicious, that I double it, and freeze them individually for later use. It’s been a life saver, to just grab this out of the freezer, and have dinner ready in 5 minutes (and it’s not processed #WIN).


Grab her cook book, and get this recipe! It is gold.

I even put it on top of a hard corn tortilla to make tostada’s for lunch.


Cinnamon Blueberry Jam

Apparently I had forgotten to post this draft a long time ago! Here you go:

Keeping myself busy with all these canning recipes I’m dying to try!

Today I went ahead as blueberries are at the end of their season, and made Taste of Home’s Cinnamon Blueberry Jam you can find here. The simple taste of this jam is so good, with a hint of spice that’ll make your taste buds tingle. I doubled this recipe and yielded 10 8-oz jars. Since I didn’t’ have any cloves, I substituted with Pumpkin Pie Spice.

In the comment section of the recipe there was confusion that I want to warn you about: Make sure you crush your blueberries THEN measure them out. 🙂

Happy Canning!

Turkey Meatloaf

I’m not a huge meatloaf fan but it’s my boyfriends favorite meal. I was feeling comfort food for dinner today so I decided to surprise him. 🙂 This recipe is based off of Ina Garten’s, but her recipe was way too big so I cut it in half and I STILL have leftovers! Oh well, I guess I’ll have to make meatloaf sammies this week … ;P

1.5 lb ground turkey breast
1 tablespoon good olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh thyme leaves (1 teaspoon if using dried)
1/8 cup Worcestershire sauce
1/3 cup chicken stock
1 1/2 teaspoon tomato paste
3/4 cup plain dry bread crumbs
2 eggs, beaten

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, add the olive oil once the pan is hot. Cook the onions, salt, pepper, and thyme until translucent. Remove from heat. Add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture. Mix well but gently and shape into a loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 45 minutes or until the internal temperature is 160 degrees F.

Lemon Coconut Sorbet with Limoncello Macerated Strawberries

20140625_213503First, I apologize for the presentation! It was a casual dinner with friends and we ran out of dishes.

This is my masterpiece of a refreshing summer dessert.

Ingredients for Sorbet:
600 ml Almond Milk
400 ml Coconut Milk
Juice of 2 Large Lemons
Zest of 2 Lemons
1 Cup Water
1 Cup Cane Sugar

Add water and sugar to an stainless steel pot and boil on high heat to create a simple syrup. Let the syrup cool in the refrigerator 20 minutes. Combine lemon juice, lemon zest and cooled simple syrup. Slowly whisk the almond and coconut milk into the mixture. Now that you have your base, simply add to ice cream machine and wait! Once done, store in freezer to harden.

Ingredients for Strawberries:
1/2 cup Limoncello
Handful of Mint, chiffonade
1 Package of Strawberries, sliced
Dash of White Balsamic Vinegar
Pinch of Sugar

Combine all ingredients and let sit.

Vanilla Peach Honey Butter

Vanilla-Honey-Peach-Butter-3_thumbNutmeg Nanny posted a recipe for Vanilla Peach Honey Butter that is to die for. You can access her recipe here. Peaches currently in season, I made my first attempt at canning.

Let’s just say, I will be canning A TON more this summer. It was so much fun! Something about creating your own fruit butters, jellies/jam’s or pickles rather than buying them from a store is so rewarding. And they make GREAT gifts! (Yes, family & friends .. you will all be receiving something I canned for the holidays)

I bought 12-8oz Kerr Quilted Crystal Jelly Jars from Target (only $8.99). This also comes with the cute labels as seen in the picture.

18 medium sized peaches yielded 8-8oz jars. I had no obstacles with this recipe, and I will be making more next week. This is definitely a recipe to keep!

Turkey and Quinoa Stuffed Peppers

1.5 lb lean ground turkey
1 cup quinoa
1 large zucchini, diced
1/2 yellow onion, diced
3 cloves garlic, minced
1 can Hunt’s diced tomatoes, roasted with garlic
6 green peppers
Salt TT
Pepper TT

Rinse 1 cup of quinoa and bring to a boil with 2 cups of water until tender. Brown ground turkey with onions, salt, pepper, garlic. Add tomatoes to the turkey and simmer for a few minutes and then remove from heat. Add quinoa and diced zucchini to turkey mixture (zucchini will cook in the oven) Remove the inside of each pepper and stuff them with mixture. Place finished peppers in a baking dish and cover with foil. Bake at 375F for 20 minutes. (Or until peppers are tender)