There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

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Other than frogs breath, worms wort, and deadly nightshade, I have no idea what is in Sally’s worms wort Nightmare Before Christmas Soup. So I took some liberties and remade a kale and pea green curry soup inspired by spring vegetables and Thai/Cambodian flavors that I had at a dinner party recently, made by Damian of Fetty’s Street Food.

Despite the lengthy list of ingredients, this soup actually comes together in just 1 hour. I know that’s not super fast but given the complexity of flavors you would think it took longer. However, this is one of those recipes that the quality of the ingredients matter. Sure it uses frozen peas and spinach, but make sure you are using good green curry paste, coconut milk (no light milk here), and fresh seasonings because they make the difference.

At the dinner party, Damian served this soup with Thai style fried pork belly, a drizzle of Thai bail oil, and peas/pea shoots for garnish. It was exquisite but not necessary for Sally’s Nightmare Before Christmas soup. Instead I added a slice of provolone cheese cut to resemble the skull that appears over the soup as she makes it. I know, lots of skulls this week!

The result is a velvety bright green soup with all the flavors: fish sauce for salt, sugar for sweetness, vinegar for sour/tartness, and mushroom seasoning for umami. Not nightshade to put you to sleep here like Dr. Finkelstein, but you may enough enough to put yourself in a food coma instead.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from BigBearsWife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

SALLY'S WORM WORT NIGHTMARE BEFORE CHRISTMAS SOUP (GREEN CURRY SOUP)

Print

Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil, such as canola
• 1 medium yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed/chopped
• 1 heaped Tbsp good green curry paste*
• 1 bunch kale, stripped off the stem and roughly chopped
• 1 (12 oz.) bag of frozen peas, thawed
• 2 (13.5 oz.) cans of coconut milk
• 10 oz. water
• 3 Tbsp sugar
• 1 Tbsp fish sauce**
• 1 Tbsp white vinegar
• 2 Tbsp mushroom seasoning/powder
• 2 tsp ground white pepper
• 1 (12 oz.) bag of frozen chopped spinach, thawed and squeezed or excess liquid
• 8 thin slices provolone

Directions

1. In a wok/heavy based sauce pan, heat oil over medium high and fry onion until it starts to brown, about 5 minutes. Add garlic and sauté until lightly browned all over, about 1 minute.
2. Add curry paste and sauté until oil starts to separate from the paste stirring frequently (about 2 minutes). Quickly add kale and peas, and cook until the kale is wilted and halved in volume (about 5 minutes).
3. Add coconut milk, water sugar, fish sauce, vinegar, mushroom seasoning, and white pepper. Stir to combine and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Taste and adjust for seasoning: fish sauce for salt, sugar for sweet, vinegar for sour/tartness, mushroom seasoning for umami. Remove from heat and let the soup cool completely.
4. Transfer the soup and thawed spinach to a high speed blender***. Blend for at least one minute until completely smooth and bright green. Return soup to the pot and reheat.
5. While soup reheats, use a small round cookie cutter and/or paring knife to cut provolone slices into skulls.
6. Serve soup with provolone skull on top.

Notes

*I have the privilege of getting fresh homemade green curry paste from Damian himself, but you can find good pastes from a local Asian market. **For fish allergies or vegetarian option use soy sauce. ***I normally like to use my immersion blender to avoid the need to cool and transfer, but a high speed blender is preferred here to get a silky smooth texture.

Source: Adapted slightly from Damian of Fetty’s Street Food.

This easy chicken lo mein is quick enough to make on a weeknight. Mix it up with your favorite protein and veggies.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Do you have any holiday traditions? 

I had to think about this one. As a kid I have fond memories of decorating the tree with Mannheim Steamroller Christmas music playing, making press and cut out cookies (no frosting, sprinkles added before they baked thankyouverymuch), and driving around to see lights.

But as an adult I think the most consistent thing is going out to a movie and ordering Chinese (after failing to remember that yes Bill Gray’s is indeed closed) on Christmas Day. It’s a tradition originally born out of necessity but now is one of my favorite things. 

How did this start?

Sometime in the early 2000s when my mom had moved back to her home state of Maryland, and my dad and step mother moved to Knoxville, TN, “going home” looked a bit different. Where is home when your house that you grew up in is no longer yours? Instead, when visiting for the holidays we would stay with my Godparents. Which was great but since they already host a Christmas Eve dinner there isn’t any need to do it again the next day, beyond leftovers.

So we went to the movies and got Chinese afterwards. And it stayed that way ever since. Is it a tradition? I suppose it is and might be the only one I have participated in with any consistency. It’s not a must do, but it’s fun and different so I enjoy it when we do spend the holidays together.

As someone who was not raised in a traditional home (parents divorced at a young age), traditions aren’t particularly important to me, adaptation was. Don’t get it twisted, our divided homes were filled with love but not many other kids had to juggle holidays, weekends, etc. Silver lining? It helped me prepare for the real world.

As an adult that skill makes it easier with my husband’s family added to the juggling act, trading off the best we can to balance between the families all over the country. Of course it’s unfortunate that we won’t be able to see every single family member this holiday season, but that’s been almost my entire life. I will see my loved ones another time and it will be just as special because time spent together is important no matter what the date is on the calendar. But I digress.

I hope you are doing whatever brings you happiness this holiday season. And if you also want to celebrate with some Chinese food, here’s a quick and easy chicken lo mein recipe for you. Can’t find lo mein noodles? You can use any other similar shaped pasta. And feel free to change up the protein and veggies to your liking.

Three years ago: BBQ Pork Charcuterie

Four years ago: Butler County – Things to do

Seven years ago: Homemade Dark Hot Chocolate Mix

Eight years ago: Baked Mozzarella Chicken Rolls

Nine years ago: Buttermilk Biscuits

Eleven years ago: Chocolate Chip Cookie Dough Dip

CHICKEN LO MAIN

Print

Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUCE

• 2 Tbsp sodium soy sauce*, to taste
• 2 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp Sriracha, to taste

NOODLES

• 8 oz. lo mein egg noodless**
• 2 Tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 inches of fresh ginger, peeled and thinly sliced
• 1 lb. chicken breast of thigh, cut into thin bite-sized slices
• 1 baby bok choy, halved
• 1 red bell pepper, julienned
• 1 large carrot, peeled and julienned
• 1/2 cup snow peas
• 4 green onions, sliced

Directions

1. In a small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions and drain.
3. In a large skillet or wok over medium-high heat, heat 1 tablespoon olive oil. Add garlic and ginger, and cook just until fragrant, about 30 seconds. Add the chicken and cook 2 minutes per side or until no longer pink. Remove from pan.
4. Place pan back over medium-high heat, add remaining tablespoon of olive oil. Place bok choy in the pan, cut-side-down along with the bell pepper, carrot, and snow peas, cooking until tender, about 5 minutes.
5. Stir in the noodles and soy sauce mixture, toss gently to combine, then serve immediately topped with green onion.

Notes

*Use a good quality soy sauce as it will make a difference in flavor. **You could also use spaghetti, linguine or bucatini.

Source: Adapted from Damn Delicious and Food Network.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs that now is the time to make it!

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Last weekend we planted our herb and vegetable garden for the season and I am excited for the bounty to arrive! So no, unfortunately nothing in this spring minestrone soup came from my garden. But, the bread you see in the background does have some oregano from my neighbors herb garden that is already taking over. The benefit of perennials!

Other than our mint growing back and our asparagus bed, we again planted a few types of tomatoes, peppers, basil, and zucchini. The newest addition this year is yellow squash. But I also finally bought a few potted flowering and decorative plants to spruce up our front porch and back deck. I feel like a true homeowner finally after 3 years haha!

But back to this soup.

I’ve made a more traditional minestrone in a slow cooker before, but I loved the idea of incorporating a bunch of fresh green springtime herbs and vegetables – peas, sugar snap peas, zucchini, spinach, and parsley. Add some cannellini beans and ditalini pasta to make it hearty enough to be a meal on it’s own. Then to seal the deal it’s finished with a dollop of fresh basil pesto. But if you need more may I suggest serving it alongside a homemade Chicken Salad Chick chicken salad?

I actually have made this twice already because the first batch I canned and gave to a close friend going through breast cancer treatment right now. She enjoyed it so much I had to make more for myself because I only tasted one spoonful to make sure it was edible. And yes, I also gave her a fresh baked loaf and herby sourdough bread too ;-).

Two years ago: Father’s Day Gift Guide

Four years ago: Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa

Eight years ago: Twinkie Truffles

Ten years ago: Grilled Steak Salad with Blue Cheese Dressing

SPRING MINESTRONE SOUP

Print

Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 32 oz. (4 cups) reduced sodium vegetable broth
• Parmesan cheese rind, plus grated for garnish
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 tsp salt and pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 cup shelled peas
• 6 oz. sugar snap peas, trimmed and halved crosswise
• 1 small zucchini, diced
• 4 oz. (1/2 cup) uncooked ditalini pasta
• 3 oz. (1/2 bag) fresh spinach
• 1/4 cup basil pesto
• 2 Tbsp chopped fresh Italian parsley

Directions

1. Heat oil in a medium pot over medium-high. Add onion and celery, cooking until tender, about 5 minutes. Add the garlic and cook 1 more minute or until fragrant. Add broth, Parmesan rind, thyme, bay leaf, and salt and pepper, and bring to a boil.
2. Reduce heat to a simmer and beans, peas, and zucchini. Cover with lid ajar and cook for 5 minutes. Add pasta and spinach and cook another 5 minutes*. Taste and adjust seasoning with salt and black pepper.
3. Remove the cheese rind, bay leaf, and thyme stem and then stir in the pesto and parsley. Serve immediately with additional cheese on top.

Notes

*I undercook the pasta slightly at first because it will continue to cook as it cools down.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Whether you like pizza, pie, or Irish food this Shepherd’s pie pizza has it all. From a potato bread crust, to the classic Shepherd’s pie filling, finished off with mashed potato topping.

Happy Pi(e) Day! Both the math lover and pie lover in me loves celebrating this holiday. Here I was thinking I would be different this year and post not only a savory pie, but a festive one for St. Patrick’s Day. Only to realize exactly a year ago I shared a shepherd’s pie recipe… stuffed inside of twice baked potato skins. That being said, I gave myself a new challenge by making yet another variation of my tried and true pizza dough – potato dough! All I really did was take my recipe for potato burger buns and instead of dividing it into balls to become buns I rolled the dough out into one large pizza. The end result was just a bit more crisp on the outside and chewy on the inside than your typical pizza crust.

The dough was literally topped with the same filling you would make for an actual Shepherd’s Pie. Then, of course there’s no way I could get away with calling this Shepherd’s Pie pizza without more potato on top so, sure enough I spread out a nice layer of mashed potatoes on top (sprinkled with shredded gouda for good measure) before transferring to the oven to bake. Oh and that cheese did turn a perfect golden color. The final product was like eating a double crusted pizza, with potato on top and potato on bottom. Nothing wrong with that!

Happy Pi Day! Terri of Love and Confections gathered up a group of blog friends to celebrate by sharing some delicious pies with you. Check out the rest of the recipes for a delicious #piday!

Cherry Hand Pies from Love and Confections
Chocolate Orange Free Form Pie from The Bitter Side of Sweet
Chocolate Peanut Butter Freezer Pie from Feeding Big
Fried Apple Pies from Cindy’s Recipes and Writings
Gluten Free Death By Chocolate Pie from Gluten Free Crumbley
Mini Shamrock Pie from The Freshman Cook
Shepherd’s Pie Pizza from The Spiffy Cookie
Sweet Potato Pie from My Catholic Kitchen

One year ago: Shepherd’s Pie Potato Skins

Two years ago: Coconut-Pistachio Pie

Three years ago: Crustless Ginger Blueberry-Pear Pie

Four years ago: Banana Pudding Pie

Five years ago: Flower Bouquet Cake Pops

Six years ago: Cookies and Cream Peanut Butter Pie

SHEPHERD’S PIE PIZZA

Makes 1 large pizza

Ingredients:

CRUST

1 lb. russet potatoes, peeled and cut into 1-inch pieces

3 Tbsp unsalted butter, cut into 4 pieces

1 envelope (2-1/4 tsp) active dry yeast

1 Tbsp sugar

2-1/4 cups bread flour

1 eggs, lightly beaten

1 tsp salt

TOPPING

1 Tbsp olive oil

1/2 cup chopped yellow onion

2 cloves garlic, minced

1/2 lb. ground lamb

1/2 lb. ground beef

1/2 cup dry red wine

10 oz. (2 cups) frozen carrot, corn, pea mix

1 (6 oz.) can tomato paste

1 Tbsp Worcestershire sauce

1 Tbsp cornstarch

2 tsp whole grain mustard

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

2 Tbsp milk

1/4 tsp salt

1/8 tsp black pepper

3/4 cup shredded gouda

Directions:

1. Place potatoes in medium saucepan and add water to cover. Bring to boil then reduce to a simmer. Cook until potatoes are cooked through, about 8-10 minutes.
2. Drain potatoes, reserving 5 tablespoons of the potato water in a small bowl. Return potatoes to the saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill, food processor or mash well with potato masher. Stir in butter until melted.
3. In the bowl of a stand mixer, whisk together the warm reserved potato water, yeast and sugar. Let sit until foamy, about 5 minutes. Add flour, half of the mashed potatoes, egg and salt and mix until combined. Knead with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.
4. Shape dough into ball and place in lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, about 40-60 minutes.
5. Preheat oven to 425 degrees, with a pizza stone on lower third of the oven.
6. Meanwhile, prepare the topping. Heat oil in a large skillet over medium high heat. Add onion and garlic and saute for 2 minutes or until softened. Add meat and cook, breaking it up, until no longer pink, about 5 minutes.
7. Add wine and scrape up any bits on the bottom of the pan. Add veggies and remaining ingredients and stir to combine. Bring to a simmer and cook for 10 minutes. Remove from heat.
8. To the remaining potatoes, add milk, salt, and pepper and whip until smooth.
9. Once the dough has doubled, roll out to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal. Spread filling evenly over the pizza dough, leaving a 3/4-inch border for the crust. Top with mashed potatoes and cheese.
10. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 20-25 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serve sprinkled with cilantro, if desired.

Source: Crust adapted from my Potato Burger Buns, and topping adapted from my Shepherd’s Pie Potato Skins.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WonderfulYourWay #CollectiveBias

I love all of the fresh vegetables in pasta primavera. This version incorporates alfredo sauce and chicken for a chicken alfredo-pasta primavera combo that is as delicious as it is easy to make.

Alert: Valentine’s Day is exactly 1 week from today! If you haven’t already made dinner reservations, you better get on that asap. We sometimes will go out for Valentine’s Day but never on the actual day, maybe the day before or after to avoid the crowds. Instead we like to stay in and cook together. Since Valentine’s Day falls on a weekday, that means finding a meal that is not just fitting for the holiday, but also quick and easy to prepare.

We love pasta in our house, but we have also been trying to incorporate more lean meats and vegetables into our diet. So after I picked up a trusty box of Barilla® Classic Blue Box pasta, I also grabbed all the veggies to make a alfredo primavera. This authentic brand is simple yet wholesome, which helps in my desire to create an easy and delicious “Wonderful Your Way” meal for Valentine’s Day. And the availability of perfectly matched, great tasting sauces makes like even easier. Hello garlic alfredo!

So how easy was this dish to throw together? Well, while the pasta boiled in a pot of water, I sauteed the onion and garlic and briefly cooked all the veggies – just enough to warm them up while still retaining their crunch factor. After removing the veggie mixture from the pan, I then seared some chicken breasts lightly seasoned with salt and pepper. Once the chicken was cooked and placed on serving plates, I added the alfredo sauce to the same pan to warm it up, followed by the pasta, veggies, and fresh basil. Season with salt and pepper and maybe a little bit of the pasta cooking water to reach the preferred sauce consistency and you are done!

Of course don’t forget some freshly grated parmesan cheese on top. Then, after your done savoring your meal with your loved one and cleaning up the minimal dishes (hooray!), you’ll have plenty of time left to cuddle on the couch. As an added bonus, there is plenty leftover to enjoy for lunch the next day and I’m a huge fan of leftovers for lunch. And who is going to complain about another serving of primavera?

I hope you make this for Valentine’s Day dinner or your next date night in, I think you will love it! But if you are looking for more Barilla “Wonderful Your Way” recipe inspiration, click HERE.

Two years ago: DIY No Sew Faux Roman Shade

Three years ago: Valentine’s Day Recipe Roundup

Four years ago: Lip Balms

Five years ago: Whole Wheat Blueberry Cottage Cheese Pancakes

Six years ago: Velveeta Chicken & Veggie Mac

CHICKEN ALFREDO PRIMAVERA PENNE

Serves 4-6

Ingredients:

4 Tbsp olive oil, divided

1/2 onion, fined diced

3 cloves garlic, minced

1-1/2 cups bite-sized broccoli florets

1 large carrot, sliced diagonally

1 red bell pepper, sliced into strips

1 zucchini, sliced diagonally

1 medium yellow squash, sliced diagonally

1/2 cup frozen peas

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 (1 lb.) box Barilla® Classic Blue Box Penne

1 (14.5 oz.) jar Barilla® Garlic Alfredo Sauce

5 basil leaves, finely sliced, plus more for garnish

Grated Parmesan cheese, for garnish

Directions:

1. Bring a large pot of water to a boil. Add pasta to boiling water and cook to al dente. Reserve 1 cup of the cooking liquid.
2. Meanwhile, in a large skillet over medium-high heat, add 2 tablespoons olive oil. Add onion and cook for 1-2 minutes, or until translucent. Add garlic and cook for 30 seconds, or until fragrant. Add broccoli, carrot, pepper, squash, zucchini, and peas, stir, and cook for only 1 minute. Transfer to a large bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken with salt and pepper and cook for 3-4 minutes per side. Remove from pan.
4. Add sauce to the skillet to warm. Stir in basil leaves and then add veggies and pasta. If the sauce seems a little thick, add some of the reserved cooking water. Top with more Parmesan, salt, pepper, and basil to taste.

Source: The Spiffy Cookie original

Even a classic recipe can be improved. To prove it, this beef pot pie is made with steak and is topped with herbed biscuits.

For this month’s edition of The Secret Recipe Club, I took a peak into Lauren’s blog, From Gate to Plate, where she combines her love for culinary and agriculture and the result is a delicious array of recipes. From BBQ Pulled Pork with Mac and Cheese Flatbread to Chocolate Coconut Cream Pie Cupcakes. And for the upcoming St. Patick’s Day holiday, she even has a recipe for Baileys Lucky S’more Bars.

Lately my cravings have dwelt on the savory, comforting realm. I almost dove head first through the screen when I saw her recent recipe for Sirloin Gnocchi Poutine with Cheeseballs and Mushroom Gravy but since I would have wanted to make it without the mushrooms I decided to save that for a rainy day (or snowy day). Instead I went for a classic comfort food, pot pie made interesting with the addition of steak, unless you’d rather a vegetable pot pie.

This pot pie is not only made with steak instead of chicken, but is also topped with herbed biscuits instead of a pie crust. They bake right into the pot pie! IDK if I’ll ever make pot pie with a pie crust ever again. I eve used these same biscuits to make a biscuits and gravy breakfast casserole. Thanks for rocking my taste-buds world, Lauren!

One year ago: Blood Orange Margarita Jello Shots

Four years ago: Cajun Mac & Cheese

Five years ago: Pizza Bagels

BEEF POT PIE WITH HERBED BISCUITS

Serves 6-8

Ingredients:

1 lb. steak, sliced into 1-inch pieces

1/4 cup butter, divided

1/4 cup all-purpose flour, divided

1 cup diced onion

1-1/2 tsp minced garlic

4 cups beef stock

1 cup milk

2 cups peeled and diced potatoes

2 cups peeled and diced carrots

2 cups corn

2 cups peas

Salt and pepper, to taste

BISCUITS

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp Italian Seasoning

6 Table unsalted butter, cold and cubed

3/4 cup milk

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch casserole dish, set aside.
2. Toss beef in 2 tablespoons of flour.
3. In a stockpot over medium heat, melt 2 tablespoons of butter. Add onion, garlic, and beef and cook until browned. Remove mixture from pot.
4. Melt the remaining 2 tablespoons of butter in the pot. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add beef mixture back to the pot along with the milk, potatoes, carrots, corn, peas and season with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the biscuits. In a mixing bowl, mix the flour, baking powder, baking soda, salt and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
8. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut the biscuits. Repeat with scraps of dough, working as little as possible.
9. Once potatoes are tender, pour mixture into the prepared baking dish and top with the biscuits.
10. Bake for 20-25 minutes or until biscuits are browned.

Source: Adapted slightly from From Gate to Plate.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigGameSnacks #CollectiveBias

When it comes to watching your favorite sporting events, having good snack food is crucial. Cheese is usually the first things that comes to mind so I ventured to Walmart in search of the new Cheez-It Grooves and Crunch’D snacks.

First, I picked up the Cheez-It Grooves in the original cheddar flavor which had the same cheesy flavor as traditional Cheez-Its but in the form of a crispy ruffled chip. Next, I grabbed the Cheez-It Crunch’D in hot and spicy which were spicy, square cheese puffs. Bob’s favorite were the hot and spicy Crunch’D Cheez-Its and he already has warned me that I am not allowed to buy them again because they are “too good”. Apparently all self control is lost in their presence. That’s how I feel about classic crunchy Cheetos.

But of course I couldn’t just stop there. It’s not in me to serve up snacks straight out of their packaging without adding some kind of flare to them so I invited several other snackables to the party including mini pretzels, honey nuts corn squares cereal, roasted peanuts, and wasabi peas. After they all have mingled together in one giant bowl you will find they make a great snack mix combination – crunchy, sweet, salty, and spicy all in one. Did I mention that this snack mix requires no oven? And you can change it up based on your preferences. Maybe try a Cheetos version or fall snack mix. Get your snack on, people.

What are some of your favorite game day snacks?

Need more snack inspiration for your next game day party? Check out Cheez-Its Snackable Moments Site or follow #BigGameSnacks on Twitter and Facebook. Then head over to the Most Valuable Cheese Contest taking place from February-April where you can vote for your favorite Cheez-It flavors/varieties and play games for a chance to win $10,000.

EASY CHEEZ-IT SNACK MIX

Makes approximately 16 cups

Ingredients:

6 cups honey nut corn squares cereal

4 cups mini pretzels

2 cups Cheez-It Crunch’d Hot and Spicy

2 cups Cheez-It Grooves Original Cheddar

1 cup lightly salted roasted peanuts

1 cup wasabi peas

Directions:

1. In a large bowl add all ingredients. Lightly toss to evenly distribute.
2. Serve immediately or store in a zip-top gallon sized bag.

Source: The Spiffy Cookie original.

In all my years of being a member of the Secret Recipe Club I have not once slipped up. But I finally managed to fail as made evident by my post today instead of one week ago. When I first found out that I was matched with Amy’s blog (Fearless Homemaker) this month I was so stinking excited as I already had a list of her recipes to try and Amy recently had my blog for Secret Recipe Club so it was time for me to return the favor. Then what seemed like one week went by and I am seeing Group D reveal day posts in my Feedly last Monday and I panicked. Long story short, here I am today posting with Group A (hi guys!) to make up for my mistake.

On her blog, Amy shares all kinds of recipes that you need to try such as Chicken Tamale Casserole, Slow-Cooker Cajun Chicken Pasta, Chai Snickerdoodles, and Peanut Butter Chocolate Chip Bars. While living in Tennessee I actually got to meet Amy in the flesh while visiting Nashville! We went to this delicious little sandwich place called Silly Goose (and have gone back more than once since) and then hopped next door for some Jeni’s ice cream (which was a complete surprise to find Ohio ice cream in TN). When I found out there was an adorable house for sale down the street from her, I immediately wished I had gotten a job in Nashville instead of Columbus. Wouldn’t she be the best neighbor? Major selling point for that house.

Since I cannot have Amy as my neighbor (yet) I settled for one of her original one-pot recipes. After re-entering the working world, my weeknight dinners depend heavily upon my slow cooker and one-pot meals. This particular one-pot meal is especially great because not only does it only dirty on pan, it is well rounded with the addition of vegetables and can be modified based on your preferences. For example, I used spicy Italian sausage instead of mild and kale instead of spinach because we like a little spice and I had kale already that needed a meaning in life.

One year ago: Parmesan & Herb Baked Eggs

Three years ago: Birthday Cake Oreo Cheesecake Cookies

Four years ago: Walnut-Strawberry Quick Bread

ONE-POT TORTELLINI WITH SAUSAGE, KALE & PEAS

Serves 4-6

Ingredients:

1 Tbsp olive oil

1 onion, diced

1 lb. Italian sausage, casings removed (I used hot)

20 oz. cheese tortellini

24 oz. vodka cream sauce

1 cup frozen peas

1/4 tsp crushed red pepper (optional)

2 cups torn kale leaves

Grated Parmesan cheese, for serving

Directions:

1. In a large saucepan or skillet with deep sides over medium heat, heat the olive oil. Add onion and saute for 5-8 minutes, or until translucent.
2. Add sausage to the pan, break up with a wooden spoon, and saute until cooked-through and no longer pink, about 10 minutes. Drain off excess fat.
3. Add the tortellini, sauce, plus 1 jar (24 oz.) of water, frozen peas, and crushed red pepper (if using) to the pot. Bring to a boil then reduce to a simmer for 15-18 minutes, stirring frequently, until the tortellini are al dente, and most of the liquid is absorbed.
4. Add the kale, stir to combine, and cook for 1 minute more. Season with salt and pepper to taste, if needed.
5. Serve topped with freshly-grated Parmesan cheese.

Source: Adapted slightly from Fearless Homemaker.

What a crazy World Cup game yesterday! I had my bets on Germany but was expecting a close game, as I am sure most people were. After the 4th goal I was completely at a loss for words. By the 6th goal I stopped paying close attention and was attending to other things, therefore missing the final two goals making it a 7-1 win for Germany. I don’t think I’ve ever seen a score that high ever in soccer, even when playing on my own club teams growing up. What a sad way for the hosting country to be booted out of the race. At least they get to play in the third-place game. On the up side, I’m even more impressed with the USA team keeping Germany to one goal in our game!

But moving on to this stir fry. After seeing a couple recipes for cauliflower rice I was sold. All I needed was to get my hands on some cauliflower, and after my broccoli/cauliflower/cabbage U-picking adventure that mission was completed. The texture of the cauliflower may not exactly resemble rice but it was close enough that neither myself nor my dad were overly aware of the substitution. As for the tofu, it was so sufficiently drained and dried that it sucked up all the flavors from the peanut-soy sauce, resulting in some of the best tofu I’ve ever had. If you’re been looking for a super-vegged out meatless meal, I highly recommend trying this.

One year ago: Salted Nutella Caramel Chocolate Chip Cookie Bars

CRISPY PEANUT TOFU & CAULIFLOWER FRIED RICE

Serves 4

Ingredients:

TOFU & SAUCE

14 oz. extra firm tofu

1-1/2 Tbsp sesame oil

1/4 cup low sodium soy sauce

1/4 cup light brown sugar

2-1/2 Tbsp peanut butter

1/2 tsp chili garlic sauce

FRIED RICE

1 medium (about 24 oz) cauliflower, rinsed and dried

2 eggs, lightly beaten

1 Tbsp sesame oil

1/2 small onion, diced fine

1/2 cup frozen peas and carrots

2 garlic cloves, minced

5 scallions, diced, whites and greens separated

Directions:

1. Drain the tofu for 1-1/2 hours before you want your meal ready. After draining, roll tofu in an absorbent towel several times and then place something heavy on top to press (such as a heavy flat-bottomed pot/pan). Let sit for 15 minutes.
2. Near the end of draining, preheat oven to 400 degrees and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
3. In a medium bowl, whisk together all the sauce ingredients until combined. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
4. In the meantime, shred your cauliflower into rice by using a large grater or food processor. Set aside.
5. Heat a large skillet over medium to medium-high heat. Using a slotted spoon, place tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit. Remove from pan and set aside and cover to keep warm.
6. Rinse pan under very hot water water and scrape away any residue. Return to heat. Add the eggs to the pan, turning a few times until set; set aside and cover to keep warm.
7. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Add the cauliflower along with a few spoonfuls of sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is tender. Stir in the egg then remove from heat and mix in scallion greens.
8. Serve tofu over cauliflower rice and any leftover sauce.

Source: Adapted from Minimalist Baker and Gina’s Skinny Taste.

Season your burgers in a snap with smashed, dried peas. The BBQ peas added just enough flavor to this burger to not need any other seasonings.

NEWSFLASH! The USA men’s soccer team lost a good fight to Belgium in overtime. Sadness. But that has been completely overshadowed by the birth of my newest nephew last night! I woke up to a phone call from my brother early this morning (or late last night for them being in CA) telling me that little Griffin had arrived 1.5 weeks early and fast. More updates to come once I know more.

And now for your regularly scheduled post.

I have discovered a new way to season burgers in a jiffy – seasoned dried peas. Yes peas in a burger. I took a snack-bag of BBQ seasoned dried peas, smashed them with a rolling pin and mixed it into ground beef. No other seasoning required. Just cook and top with your favorite burger fixings. I went with some bacon-cheddar that I found at Trader Joe’s and a side of homemade onion rings.

What would you make with dried peas? Check out all these flavor varieties from World Peas: Nagano Wasabi, Sichuan Chili, Sicilian Tomato & Garlic, Hungarian Garlic, Bombay Curry, Santa Barbara Ranch, and Texas Barbeque.

One year ago: Avocado Cheese Ball

Two years ago: Red, White & Berry Shortcakes

Three years ago: Mojito Fruit Dip

BBQ WORLD PEAS BURGER

Serves 3

Ingredients:

1 lb. ground beef

1 (1.5 oz.) pkg. dried Texas BBQ World Peas

1 Tbsp olive oil

3 hamburger buns, toasted

Favorite burger toppings

Directions:

1. Place a large skillet over medium-high heat (or preheat grill).
2. Place dried peas in a ziplock bag and smash with a rolling pin. Transfer to a large bowl and stir in the ground beef. Form into three patties.
3. Add olive oil to the preheated pan then add the patties. Cook without moving until a good crust forms, about 2 minutes. Flip the burger and cook until desired doneness, about 2 minutes.
4. Serve on a tasted bun with your favorite toppings.

Source: The Spiffy Cookie original

Disclosure: I was provided with complementary product by Orca Communications. I was not compensated for this post. All thoughts and opinions are my own.