One Pan Fennel & Sausage Pesto Pasta

One Pan Fennel & Sausage Pesto Pasta

Although the weather where I am doesn’t quite feel like it yet, it’s October so I’m officially ready for fall recipes! While I can eat a pesto pasta year round the added touch of fennel brings on a nice flavor and is the perfect seasonal ingredient to switch it up this time of year. Fennel can be a little intimidating to cook with as it’s not used very common in all cuisines and is known for it’s almost licorice like flavor and scent; however, when sauteed with shallot and garlic early on in the recipe where it gets ample cooking time and seasoning it actually turns quite sweet and adds a really nice flavor punch to dishes. It pairs perfectly with sausage and oregeno which are thoughtfully added to this recipe to bring everything together for the perfect balanced palate.

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Strawberry Banana Oatmeal Bars

Strawberry Banana Oatmeal Bars

Between hosting family, traveling and just everyday life this summer was incredibly busy and just seemed to fly by. Anytime life gets busy my website takes a bit of a back seat but it always feels so good to come back here when the dust settles. Creating recipes and connecting with you truly brings me so much joy. These oatmeal bars came about on a week where the farmers market was plentiful in strawberries and bananas and I needed quick healthy snacks for myself, and my toddler. They come together so quickly, are family friendly and come out so soft and chewy but still hold their shape. The bananas are mashed in for natural sweetness and texture and the strawberries are warmed with butter and drizzled over the top before baking. The flavor combo stands the test of time and works so well with these bars for the perfect healthy bite!

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Leek Risotto with Pan Fried Coppa

Leek Risotto with Pan Fried Coppa

I’ve been making risottos for about ten years now and this one is a new favorite. Risotto used to really intimidate me but once I realized how easy it is to make it became a staple in my house. I love experimenting with different flavor combinations and this one is absolutely divine. Leek, parsley, garlic and parmesan provide a fabulous but simple flavor to the risotto which allows our pan fried coppa to really shine and bring in texture and a savory punch. It’s just so good. While risotto is an easy dish it is time consuming. It takes about an hour from beginning to end (including the quick prep work) but it’s a pretty low maintenance dish as it spends a lot of time simmering. You need to check in on it and be around to stir, but you can also take a few minutes away in the simmering stage and it will be okay.

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Cripsy Prosciutto & Artichoke Salad

Cripsy Prosciutto & Artichoke Salad

This salad is simple, satisfying and full of flavor. This recipe is inspired by salads I so often get at boulangeries or supermarkets here in France. Since moving here I have noticed so many differences in the food and wine space, one of them being that a large percentage of salads I find for sale have pasta in them. They’re a mix of green salad and pasta salad and I am here for it. There’s no fear of carbs here (of course there is carbs in vegetables and so on, but I’m taking pastas, rices, bread) and it makes me really happy. The approach overall is much more just enjoy balanced meals. Sometimes we have just a light green salad and other days maybe a whole bowl of carbonara, but often it’s a salad with added noodles, protein and a delicious vinaigerette and it’s just so darn good. My husband, almost one year old, and myself had such a nice family lunch enjoying this today and know it won’t be the last time we make this this summer! We love a recipe that is approved by the whole family!!

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One Pot Creamy Goat Cheese, Pepper & Tomato Pasta

One Pot Creamy Goat Cheese, Pepper & Tomato Pasta

One pot. Creamy. Packed with flavor. Easy. We love the combination of all of this and really love this pasta! I’ve been on a bit of a goat cheese kick lately as my baby just absolutely loves it. This pasta is such a great way to incorporate goat cheese flavor without it being overpowering and a wonderful switch up to your typical tomato or tomato cream sauces. The sauce incorporates garlic, onion, pepper and tomato which provides fabulous flavor and then the pasta is cooked in the sauce along with stock for added flavor. Goat cheese comes in at the end and brings it all together in a fabulous creamy and comforting pasta.

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Pesto Mozzarella Sliders

Pesto Mozzarella Sliders

hi y’all! Some of my favorite recipes I make tend to be a mix of what I have in the kitchen that needs used up … it’s amazing the creativity that sparks when you’re feeling lazy. I had some leftover mozzarella and pesto and had my eye on these totally delicious pretzel buns the bakery had made up so sliders it was. I know these aren’t anything super complex but they were so darn good. I can’t believe I hadn’t tried this combo before. I got a “you will totally need to make these for us again” from my husband which is always the tell tale sign that the recipe was a winner. We ate these up for dinner but they would be a great party appetizer, barbecue addition, or game day recipe to serve. Enjoy!

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Cheesy Zucchini

This recipe is an oldie but a goodie and it’s finally on the new site. Since I started blogging years ago this has been by far my top  pinned and cooked recipe for good (and not so good) reason. First of all it is easy and delicious which is good. The not so good – when I originally made this in my early twenties I made it as a carb free “mac & cheese” and while it is that, I cringe, because eating just zucchini and cheese is not a well balance meal. It’s okay to eat carbs. This is really better served as a side dish, or a base to add in some protein or something to make a more balanced plate. While it’s also okay to eat this as just a dish if you’re getting enough calories otherwise or want a light meal, I don’t want it to be promoted as a full replacement to pasta because again, it is OK TO EAT CARBS. i

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Garlic Braised Chicken Thighs

Garlic Braised Chicken Thighs

I registered for a nice enameled cast iron braising dish for my wedding because it matched the rest of my Le Creuset set and I liked the idea of braising, but to be honest I just wanted it to have it, I had no idea how to braise. It seemed daunting. I don’t think I used it once before we moved to France, although to be fair, we moved to France only four months after our wedding. After settling in here I tried out a few braising recipes as I couldn’t live in the country where the technique originated, and have this French brand pan without knowing how to use it. Once I started I couldn’t stop. Braising is actually so easy and makes fall off the bone meat every time. It’s become part of my weekly routine and when it comes to chicken thighs I have really got it down. I created this recipe to share with you as it is a great starter braising recipe.

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Spinach Meatballs (Baby Led Weaning Friendly)

Spinach Meatballs (Baby Led Weaning Friendly)

Do not let the look of these fool you, the added spinach doesn’t make these the most beautiful meatballs but the flavor is so good. I made these on a whim for my baby just trying to make something fast and nutritious and when I taste tested them I just wanted to keep eating them. They ended up being a part of my dinner as well, and going up on the blog same night so that I’d make sure to remember them for next time. Packed with nutrients, ready in under thirty minutes, and not just tolerated, but loved by the whole family…. we call this a win.

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Sun Dried Tomato & Goat Cheese Risotto

Sun Dried Tomato & Goat Cheese Risotto

You guys. This is SO GOOD. If you like sun dried tomatoes and goat cheese you need to run not walk to get the ingredients for this. Okay, maybe drive but you get the picture. Risotto is one of those dishes I could eat over and over and probably never get sick of. It’s comforting and delicious and not nearly as high calorie or difficult to make as you might think. The goat cheese makes this recipe the perfect level of creamy and packed with flavor without being too rich and pairs with the flavors of the sun dried tomatoes and basil leaves so well.

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