Life with a 6 month old requires some simple dinner options, and this one is killer. It takes all of 10 minutes to throw together and you’re done!
Being on Whole 30 we’ve been eating a lot of chicken, so I’m always looking for something to mix it up. These Applegate Farms sausages are the just the ticket. Be careful which ones you buy, only a few are compliant. But the Sweet Italian are good to go!
Simple potatoes and peppers bring some earthiness and sweetness to the dish, while keeping it feeling very homey. Once the flavors meld in the oven, mmm…good stuff.
Sausage and Peppers Bake
1 package of Applegate Farms Sweet Italian Sausage
1 red bell pepper
1 yellow bell pepper
6 small yukon gold potatoes
1/4 cup olive oil
1 tsp onion powder
salt and pepper
Chopped parsley and dijon mustard for garnish
Preheat the oven to 375. Chop the sausage into 1-inch pieces, add to a large along with chopped peppers and potatoes. Add olive oil and seasonings, stirring to coat and combine. Pour everything out onto a large cookie sheet and bake for 45 minutes. Top with chopped parsley and serve with dijon mustard.
I recently got a new cast iron skillet. And oh my gosh, I forgot how completely wonderful they are! I’ve been cooking literally everything in it recently and everything comes out so great. Plus once it’s seasoned it’s so easy to clean, which is a big plus.
I decided to try out some chicken legs in the skillet. But these aren’t your ordinary drumsticks – these are smoked paprika, crispy skin, juicy drumstick deliciousness. The sauce gets all up on your fingers when you dive into these juicy beauties. I literally burned my tongue on them because I have no chill when it comes to crispy skin chicken legs.
The other thing I love about this recipe is how easily it comes together. Mix a few things in the skillet, coat the chicken, then pop it into the oven to bake. Easy peasy! And I’m all about easy recipes with a (nearly) 6-month old on the loose.
Smoky Chicken Drumsticks
8 chicken legs
2 Tbsp smoked paprika
1 tsp red pepper flakes
3 cloves garlic, chopped
2 tsp salt
2 Tbsp fresh parsley, chopped
1/4 cup olive oil
Pre-heat oven to 425. In a cast iron skillet (or you can use an oven proof frying pan) mix together everything except the drumsticks. Turn heat on low and stir until fragrant (1-2 minutes). Add drumsticks one at a time, turning to coat in the mixture. Put the skillet into the hot oven and let bake for 45 minutes. Top with more fresh parsley and serve. Enjoy!
Asian cuisine is one of my favorites, and every time I get the chance I always order some delicious kimchi! The spicy fermented cabbage flavor, mmm…my mouth is watering just thinking about it. So I decided to get in on the fermentation fun myself and give making it a try!
Surprisingly these complex flavors are pretty easy to create. It just takes a few days before you can get to eating it. Step one is simply to cut and soak your cabbage in salt water for 12 – 24 hours. Easy enough.
Then you bring all your other ingredients together, add in the strained cabbage, and hand mix it up.
There it is! Once the mixture is ready, put it in a tight sealing glass container (the smell might never leave plastic), and you’re ready. Put it in a cool dark place for 24 hours, burp your glass to let out any pressure, and then refrigerate for 48 hours up to a week before eating. That’s it! I’ll check back in when I find out how this turns out…
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar
Cut the cabbage in half, and then in quarters. Chop into 1 inch pieces, discarding the ends. In a large bowl, mix cabbage with salt, then fill with water making sure all the cabbage is submerged. Cover with plastic wrap and let sit 12-24 hours.
Once cabbage is ready, drain in a colander and rinse throughly with cold water. Gently squeeze out excess water and set aside in a small bowl. In the large bowl, mix all other ingredients. Add in cabbage and hand mix to make sure everything gets evenly mixed. Put mixture in glass jar with a tight seal. Store in a cool dark place for 24 hours, then refrigerate at least 48 hours before eating.
You can find the recipe I used here.
So, I kept hearing about spaghetti squash and how great it is. And I’ll admit…I had my doubt. You’re telling me a squash can stand up against delicious and comforting pasta? Mmmk…
But I have to admit, it’s delicious! I made a hearty spicy sausage sauce to really test what this veggie could handle and I can honestly say, I might prefer spaghetti squash to regular spaghetti. It’s got a nice nutty flavor, and at the end of a huge bowl, there’s none of the blowsha (bloated, only cuter) that can accompany a pasta meal. All in all, I think we found a winner.
Let me know what you think!
1 spaghetti squash
2 cloves crushed garlic
3-4 spicy sausages
Jar of your favorite tomato sauce
Pre-heat oven to 350. Cut the spaghetti squash in half lengthwise, remove seeds, and rub EVOO and crushed garlic all over the inside. Sprinkle with salt and pepper and bake for 45-50 minutes, or until a fork can be inserted easily. Once it’s done, let cool for a few minutes, and then using a fork, scrape the “spaghetti” strands into a bowl. For the sauce, brown sausage meat, drain, and add to sauce in a medium saucepan. Let simmer while the squash cooks to bring out all the flavor in the meat. Top the squash with sauce, Parmesan, and crushed red pepper. Enjoy!
Mmm, who doesn’t love homemade pizza? I think if pizza was a love language…it would be mine. That and tacos. Definitely tacos.
Pizza, a world of endless possibilities. I’ve done BBQ, caprese, sausage peppers and onion, and countless others. Now it was time to tackle the elusive white pizza. Usually I like pizza with red sauce, but this creamy goodness is hard to pass up. Plus, with juicy red and yellow heirloom tomatoes, you still get tomato-y delicious. It’s almost like cheating. But you can’t really cheat in pizza. I made the crust from scratch, and it was actually way easier than I expected thanks to an easy recipe from Chef in Training. So, time to get cooking!
Alfredo White Pizza
half the pizza dough from here
1 jar of sundried tomato alfredo
red heirloom tomato
yellow heirloom tomato
sliced red onion
2 cups grated mozzarella
meat (I used salami, but prosciutto is just as good!)
Preheat over to 400. On a greased cooking sheet, stretch out your dough. Top with alfredo sauce, and mozzarella. With a garlic press, crush garlic and spread small clumps all over the pizza. Add all veggies, with the meat layer last so it gets a slight crunch. Bake for 20-25 minutes or until edges of crust are golden and cheese is bubbly. Serve with crushed red pepper.