Pasta with Sautéed Peppers, Zucchini, and Smoked Mozzarella

Total Time:

30 Secs

Prep Time:

10 Secs

Serves:

Serves 4

Ingredients:

2 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
3 small bell peppers, thinly sliced
1 small onion, thinly sliced
Kosher salt
Freshly ground black pepper
2 medium zucchini, cut into 1/2"-thick slices
12 oz. fettuccine or tagliatelle pasta
4 oz. smoked mozzarella, grated (about 1 cup) + more for serving
1/4 c. fresh basil, torn + more for serving

Directions:

1. Heat butter and oil in a large skillet over medium-high heat. Add peppers and onion, season with salt and pepper. Cook, stirring often, until almost tender, 10 to 12 minutes. Add zucchini and cook until peppers are tender and zucchini is crisp-tender, 4 to 6 minutes.
2. Meanwhile, cook pasta according to package directions. Reserve 1 cup pasta water; drain.
3. Add pasta, mozzarella, basil, and 1/2 cup of reserved pasta water to pepper mixture and toss to coat. (Add more pasta water if needed to create a sauce.) Season with salt and pepper.
4. Serve topped with mozzarella and basil.

Turkey Meatballs Over Zucchini Noodles

Prep Time:

30 Secs

Total Time:

30 Secs

Servers:

Serves 4

Ingredients:

1 lb. ground turkey
1/4 c. seasoned dry breadcrumbs
1 large egg
3 tbsp. chopped fresh flat-leaf parsley
1 1/2 oz. Parmesan cheese, grated (about 1/3 c.), plus more for serving
2 garlic cloves, chopped, divided
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 (25-oz.) jar marinara sauce
4 medium zucchini, cut into noodles with a spiralizer or julienne peeler
4 oz. Provolone cheese, grated (about 1 c.)

Directions:

1. Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove, and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes. Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes.
3. Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat. Add zucchini and remaining garlic and cook until just tender and heated through, 2 to 3 minutes. Season with salt and pepper.
4. Heat broiler to high with rack in the top position. Sprinkle provolone over meatballs. Broil until cheese is golden brown, 3 to 4 minutes.
5. Serve meatballs over noodles topped with Parmesan.

Biscuits and Gravy Casserole

Prep Time:

15 mins

Serves:

Serves 8

Cook Time:

20 Mins

Total Time:

35 Mins

Ingredients:

1 can large, flaky biscuits (such as Grands)
½ pound ground breakfast sausage
3 Tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
2 and ½ cups milk

Instructions:

1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quarters.
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
9. Use a wooden spoon to stir flour into sausage until completely absorbed.
10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
11. Add milk, and stir to combine.
12. Add salt and black pepper.
13. Stir frequently until mixture comes to a slight boil.
14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
16. Pour gravy over the cooked biscuits.
17. Layer the remaining uncooked, quartered biscuits over the gravy.
18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
19. Serve immediately.
20. Enjoy!

Egg Croissant Casserole

Total Time:

1 min 10 Sec

Serves:

Serves 8-10

Prep Time:

0;20

Ingredients:

Butter, for the dish
2 tbsp. extra-virgin olive oil
16 oz. sliced cremini mushrooms
12 mini croissants
3 c. baby spinach
5 oz. Gruyère cheese, coarsely grated (about 1 1/2 c.)
8 large eggs
2 c. whole milk
Kosher salt and pepper

Directions:

1. Butter a 9"-x-13" casserole dish. Heat oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes.
2. While the mushrooms are cooking, partially split the croissants, making sure not to cut all the way through. Stuff with spinach and all but 1/2 cup cheese and transfer to the prepared dish, cut sides facing up. Divide mushrooms among the stuffed croissants.
3. In a bowl, beat eggs with milk and 1/2 teaspoon each salt and pepper, then pour over the croissants. Sprinkle remaining 1/2 cup cheese over the top. Cover with foil, then plastic wrap; refrigerate overnight (or at least 15 minutes).
4. When ready to serve, heat oven to 375 degrees F, remove casserole from fridge and discard plastic wrap. Bake for 20 minutes, then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes more.

Blueberry-Pecan Pancake Bread Pudding

Total Time:

5 mins 35 Sec

Servers:

Serves 6

Prep Time:

0:35 Sec

Ingridients:

1 1/2 c. all-purpose flour, spooned and leveled
1/2 c. chopped toasted pecans
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt, divided
1 c. milk
1/3 c. sour cream
5 large eggs, divided Unsalted butter, for griddle
1 6-oz. package fresh blueberries, divided
2 c. half-and-half
1/2 c. sugar 
1 1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon

Honey Sour Cream 

1/3 c. sour cream
2 tbsp. half-and-half
2 tbsp. Honey
2 tsp. lemon zest Kosher salt

Directions:

1. Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.
2. Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter.
3. Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight.
4. Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.
5. Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.
6. Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.

Brown Butter Pumpkin Grits

Prep Time:

5 Mins

Cook Time:

20 Mins

Total Time:

25 Mins

Serves:

Serves 4

Ingridients:

2 cups broth (veggie or chicken)
1 cup old fashioned grits (not instant)
1/4 tsp salt, to taste 4 TBSP unsalted butter
1 cup whole milk
3/4 cup pumpkin puree
1/8 tsp dried sage (or nutmeg!)
salt and pepper to taste
4-5 oz freshly grated sharp Cheddar
top with: 
fried eggs (1-2 per person)
spinach sauce (recipe below)
spinach sauce: 
1-2 TBSP unsalted butter
5 oz fresh spinach
1 clove of garlic, pressed or minced (adjust garlic to taste)
1 cup half and half, or 
1/2 cup cream + 1/2 cup milk 
pinch of salt, to taste
2-4 TBSP fresh green onion, chopped


Instructions:

1. Bring 2 cups broth [vegetable or chicken] to a rolling boil and add 1 cup old fashioned grits.
2. Stir vigorously, then reduce heat to low and cover.
3. Allow grits to simmer for 10 minutes, stirring occasionally.
4. While your grits cook, brown your butter in a small sauce pot over medium heat.
5. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
6. Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes.
7. Lastly stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.
8. FOR THE SAUCE: saute spinach and garlic in butter, then add half and half (or milk/cream combo) and green onion and reduce heat to medium-low, allowing the sauce to reduce and thicken, stirring occasionally.
9. FOR THE EGGS: fry them up in a little bit of butter, cooking the yolks to your perfect degree of drippiness. Paul likes his extra runny while I like mine firm, and fried on both sides!
10. READY? Spoon the spinach sauce over your grits, stack your eggs on top, and dig in!

PUMPKIN TOMATO BASIL MEATBALLS

Total Time:

1 Hour 5 mins

Serves:

Serves 8

Prep Time:

10 Mins

Cook Time:

55 Mins

Ingridients:

12 oz ground turkey
12 oz ground pork sausage
1 tsp garlic powder
2 tsp dried basil
2 tsp dried sage ¾ almond flour
1 egg
2 tbsp olive oil
2 cloves garlic, crushed
½ large white onion, chopped
1 15 oz can pumpkin puree
1 28 oz can whole tomatoes*
¼ red wine vinegar Salt to taste
½ cup chopped fresh basil

Instructions:

1. Preheat your oven to 375 degrees.
2. Make your meat balls. Combine meat with garlic powder, basil, sage, and almond flour. Mix until all ingredients are incorporated. Whisk the egg, and add to mixture. Roll into 1-2 inch balls and place on a large roasting pan. Bake for approximately 22-25 mins, or until meatballs are cooked through. Set aside to cool.
3. Meanwhile, make your sauce. Heat a large skillet to medium high heat. Coat the pan with olive oil and add the onion. After a few minutes, add the garlic. Cook for an additional 2-3 minutes until fragrant. Add the canned tomatoes and pumpkin. Mix well and reduce heat to medium low once the sauce begins to bubble. Slowly add in vinegar and salt. Simmer for at least 15-20 minutes. Add the meatballs once cooked. Let cook with the meatballs for an additional 15 minutes.
4. Top with fresh basil to serve over noodles, zoodles, or spaghetti squash.