Sweet Corn, Pancetta and Shrimp Risotto

You guys! I’ve done it, I finally mastered risotto. In the past few years I have had some flops and mild successes with cooking risotto but, I could never get the texture exactly how I wanted it. I gave up on believing the cook time on the back of the box (20 minutes until al dente….LIES!). Risotto is typically a labor of love and patience. It requires constant attention, stirring and hope that in less than 2 hours you’ll have dinner on the table. But, no more!!! I can get you that risotto on the table in just over a half hour and it will be perfectly rich, creamy, and cooked through!

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Spiralized Zucchini Noodles with Chunky Sausage Marinara

Third time is a charmer and by charmer I  talking about this recipe of course! It’s BTP’s third recipe in the past two weeks (take a look here and here for the other two) that is featuring curly cut vegetables. The zucchini noodle, also nicknamed “the zoodle” is my most frequently used spiral veggie. When you have an obsession with Italian food, specifically pasta, like I do; you need a healthy alternative once in a while.  Zoodles got me through my wedding diet routine and were a regular weeknight meal.  It’s too easy and while nothing can quite replace real pasta, it still gives you those familiar flavors.

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Roasted Spiralized Beet, Pecan and Gorgonzola Salad

In my last recipe post (Butternut Squash, Spinach and Gruyere Breakfast Bake) I admitted to going a little overboard on the spiralized vegetables at King’s Food Market. I suppose if you are going to over-do it, vegetables isn’t the worst thing in the world! I just love how versatile the vegetable becomes once it is in that spiral form. You can use it as a noodle, French fry or in today’s case, use it in a salad.

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Spiralized Butternut Squash, Spinach and Gruyere Breakfast Bake

I went on a complete bender a few weeks ago. It was a craving that I just had to give in to daily. Thank goodness what I was in need of were easy to find. I’m talking about spiralized vegetables guys!! I totally went ham on the pre-made aisle in my King’s Food Market and brought home every spiralized vegetable they carried.  I tasted, tested, and perfected four recipes that week! Over the course of the next two weeks I intend to share all of them with you from today’s breakfast bake, to an Italian feast, to a sizzling stirfry.

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Layered Taco Salad Recipe

How do you do Taco Tuesdays when you are doing a gluten and dairy free challenge for the month??? Well, today I am going to show you! Just because you are on a diet doesn’t mean you need to give up flavorful foods or your beloved festive meals. American style tacos (you know… the kind made right from the Ortega box recipe) happen to be a favorite of mine. And yes, the cheese and those flour tortillas are definitely part of that winning combination. However; you can still make a mean salad that gives you the satisfaction of tacos.

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Maple Bacon, Mushroom and Potato Baked Egg Skillet

 

Last month’s big snow day gave me the opportunity to break out that cast iron skillet and make an egg skillet that warmed me up on a cold winter’s day.  As soon as I heard that this snow day was a possibility, I hit the grocery store to stock up on some comfort food and some breakfast fixings. I said this in my last skillet recipe post but I’ll say it again, I rarely get to eat a home cooked breakfast. So if there is an opportunity, I am going to seize it. And seize it I did!! My office announced it was closing the night before, so after sleeping in a bit, I drowsily got to the kitchen to kick off my easy skillet meal.

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Gnocchi with Truffle Arugula Pesto and Spring Vegetables

  • When I decided to join the Gluten Free for 30 day challenge with my gym, I didn’t do a great job at looking at my calendar ahead. With Saint Patrick’s Day (Goodbye Beer ….), a weekend excursion to Washington D.C. and my first big dinner party at our house planned, I had my work cut out for me. But, I survived the month and managed to stay on track.

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Chocolate Tart with Gingersnap Crust (Dairy Free/Gluten Free)

Today I am discussing my recent death by chocolate experience. You guys, this is one of my proudest baking moments yet! Granted, I had a little help with an original recipe that I adapted from. BUT, I made the most decadent chocolate cake and one of my favorite dessert recipes into a dairy and gluten free version!! Did I mention it still tastes exactly the same?  I just about did cartwheels in my kitchen.

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Cold Thai Noodle Salad Recipe

There’s something about cold Asian noodle salads that scream comfort for me! I mean it could be the carbs, because who doesn’t eat them and want to take a nap after? But, I also think the use of creamy peanut butter gives this dish an extra luscious element. Or maybe it’s the fact that I ate this salad curled up on my couch, under cozy blankets, watching mindless TV? Whatever the reason, it was a filling, delicious and share worthy.

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Wild Rice and Chicken Sausage Stuffed Acorn Squash

I’ve been doing a variety of meal delivery services in the past few months (More to come on these in another post). I originally ordered them because I got a great deal on the first week’s subscription and it took the brainwork out of cooking for half of the week. While the convenience is still a major contributing factor for why I continue, one of the other many benefits is cooking inspiration. I have have learned more about cooking techniques with specific ingredients. I have used recipe components in other ways that I thought to in the past. I have also worked on some recipes with ingredients I haven’t used at all in the past. Today’s recipe stems from one of those experiences.

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