Wake up your taste buds with a fiesta in a dish, featuring spicy chorizo, sweet cornbread, and zesty peppers, all baked into one glorious Mexican breakfast casserole!

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Breakfast Casserole and Overnight French Toast are two of my favorites to make when we have visitors. Being able to prepare them the night before and just pop them in the oven the next morning is the primary reason. The second reason is that they are both delicious. As we prepare for a lot of visitors over the next couple of months I was inspired to try a variation of one of those two favorites.

This Mexican breakfast casserole is very similar to the original, but I used chorizo instead of breakfast sausage, cornbread stuffing mix and pepperjack cheese, and substituted half of the bell peppers for a drain can of tomatoes with green chilies. Serve it topped with fresh minced green onions and you’re ready to party.

Of course since our visitors are not here just yet, that means Bob and I are enjoying this Mexican breakfast casserole all week because it makes 12 servings! Fine by me as I love leftovers and it makes my mornings much easier having something I can just reheat. My point being, you don’t need to have company staying the night to make this.

If you don’t like eating the same thing every day, you could also wrap it up tight and store it in the freezer until you are ready to dive back in. Just make sure you thaw it in the fridge first before reheating.

MEXICAN BREAKFAST CASSEROLE

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hours 10 Minutes 1 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups cornbread stuffing mix
• 1 lb. chorizo sausage
• 2 cup shredded pepperjack cheese
• 1 red bell pepper, chopped
• 1 (10 oz.) can died tomatoes with green chilies, drained
• 1 (10 oz.) can cream of mushroom soup
• 2 cups milk
• 8 eggs
• 3/4 tsp dry mustard

Directions

1. The night before: Spread dry cornbread stuffing evenly in the bottom of a lightly greased 9×13-inch baking dish.
2. In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese, chopped bell pepper, and drained tomatoes.
3. In a large bowl, whisk together the soup, milk, eggs, and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
4. In the morning, preheat oven to 325 degrees. Uncover and bake for 1 hour or until set*. Allow too cool slightly before serving.

Notes

*To be extra safe, use an instant read thermometer to ensure it reaches at least 165F.

Source: Adapted from my Sausage and Egg Breakfast Casserole.

Skillet Sloppy Joe Pot Pie takes a weeknight dinner classic to the next level by baking it in a cast iron skillet topped with cheddar cheese and biscuits.

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Originally this was going to be my Pi Day recipe. My husband thought that it was a stretch to make a sloppy joe pot pie in a cast iron skillet topped with biscuits for Pi Day but it doesn’t have to be pie to celebrate pie day, it just has to be round! Cast iron skillets happen to be round. Although when I found out that National Sloppy Joe Day was on March 18th I decided to postpone. Instead I shared a Dubai chocolate tart for pie day which I think was a good trade off since now I got to have both.

The first time I made a sloppy joe pot pie it was topped with tater tots, but even when I precooked them before baking them on top I didn’t feel like the tater tots were crispy enough. Maybe I like my tater tots extra crispy (truth) but I was not prepared to share what I considered to be a lack-luster recipe. However I still wanted it to be a fairly simple recipe so I ended up using refrigerated biscuits instead. Yes the biscuits are going to be a but soggy but in this situation I am okay with it.

SKILLET SLOPPY JOE POT PIE WITH BISCUITS

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 2 lb. ground sirloin
• 1 red bell pepper, seeded and minced (~1-1/2 cups)
• 1 medium onion, peeled and minced (~1 cup)
• 3 garlic cloves, minced
• 2 Tbsp brown sugar
• 1 Tbsp chili powder
• 2 tsp yellow mustard
• 1-1/2 tsp salt
• 1/2 tsp pepper
• 1 (15 oz.) can tomato sauce
• 3 Tbsp Worcestershire sauce
• 8 oz. cheddar cheese, shredded (~2 cups)
• 1 (16.3 oz.) can refrigerated biscuits (8 count)**

Directions

1. Preheat oven to 375°F with a rack on the bottom third.
2. Heat oil in a 12-inch cast-iron skillet* over medium heat. Add ground beef and cook, breaking up gently, until no longer pink, about 5 minutes. Remove meat to a paper-towel lined plate and return skillet with meat great to heat.
3. Add the onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.
4. Stir in the brown sugar, chili powder, mustard, salt, and pepper until evenly distributed. Add the beef back to the skillet along with the tomato sauce and Worcestershire sauce. Bring to a simmer and cook about 5 minutes, stirring often, until starting to thicken.
5. Remove from heat, spread mixture evenly in the skillet, sprinkle 1-1/2 cups of shredded cheddar cheese on top, then arrange the biscuits evenly over top of the cheese.
6. Bake for 15 minutes until the biscuits are starting to turn golden brown. Sprinkle the remaining 1/2 cup of cheddar cheese over the biscuits and bake for another 5 minutes until the cheese is melted and bubbly.
7. Allow the casserole to cool for a few minutes before serving.

Notes

*Or other oven-safe skillet. **Can use homemade if you prefer, but cook time may vary.

Source: Adapted from Mama Knows Gluten Free and my Root Beer Sloppy Joes.

Start your day off with these better breakfast burritos, made with whole wheat tortillas and filled with turkey sausage, eggs, bell pepper, and feta.

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Happy National Better Breakfast Day!

As a kid I always wanted the unnaturally bright colored cereal to start my day. To say I was a picky eater is a gross understatement. Thankfully my taste buds have matured and now appreciate most foods this world has to offer (I’ll try almost anything at least once). With it, came an appreciation for a good breakfast.

Don’t get me wrong I love pancakes, French toast, waffles, and doughnuts but I reserve them for special occasions. I certainly eat enough dessert that I don’t need more for breakfast. These days I prefer to start my day with something more nutritious, which is often some rotation of Greek yogurt, fruit, oats, vegetables, and eggs.

Eggs have been under fire in the past, but they truly are little nutritional powerhouses. Just one egg contains 6 grams of protein, 8 essential nutrients (such a choline which is essential for brain health), only 70 calories, and obviously naturally free of sugars and carbohydrates. So not only are eggs a a good course of protein, they also help maintain a healthy weight by keeping you satisfied longer than their sugary, carb-loaded competition, thus curbing snack cravings,

But if you’re sitting there thinking, I don’t want to just eat eggs for breakfast, I have a recipe for you. These better breakfast burritos take a little bit longer than just scrambling eggs, but you will only be using one pan.

First, you brown the turkey breakfast sausage (omit if vegetarian), cook the eggs until there is no longer any obvious liquid egg, then cook the bell pepper and spinach until wilted, and assemble into whole wheat tortillas sprinkled with crumbled feta cheese. You can even wrap it in foil to keep warm if you need a to-go option.

These could also be easily adapted into tacos, if that’s more approachable. Would also be easier for kids to get involved in making/assembling their own meal! Just substitute the whole wheat tortilla for double the amount of smaller taco shells or tortillas, layer in the ingredients, and enjoy.

Have leftovers? These can be safely stored and consumed for up to 3 days in the fridge or frozen. In fact you can freeze raw eggs as well – just not in the shell please. Crack and beat them in a freezer-safe container (with a lid) and they can hang out in the freezer for up to a year! Just thaw them in the refrigerator a day before you want to use them. Any eggs still in the shells should be stored on the refrigerator shelves, not the door where the temperature fluctuates.

I always have a fresh supply of eggs in our refrigerator and love knowing that I am helping Ohio farmers in the process because Ohio is one of the nation’s largest producers of eggs, producing about 10 billion eggs every year. Visit OhioEggs.com to meet some of these wonderful Ohio egg farming families and to get more cooking tips, recipes, and nutrition information. You can also follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.

BETTER BREAKFSAT BURRITOS

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. turkey breakfast sausage, crumbled
• 4 eggs, beaten
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 5 oz. fresh spinach
• 4 oz. crumbled feta
• 4 whole wheat tortillas, warmed

Directions

1. Place a medium skillet over medium-high heat. Add sausage, breaking up into smaller pieces, and cook for 8-10 minutes or until no longer pink. Remove sausage from skillet to a paper towel-lined plate, cover to keep warm, and remove all but 1/2 tablespoon of the grease.
2. In the same pan add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove to another plate and cover to keep warm.
3. In the same pan add the bell pepper and spinach, cooking until the spinach is wilted, about 5 minutes. Remove from heat.
4. To assemble, divide eggs evenly down the center of each tortilla. Top each with sausage, peppers, spinach, and feta. Fold the bottom of each tortilla up over filling and roll up. Serve warm*.

Notes

*Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.

Source: Adapted from my Chorizo Breakfast Burritos.

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This breakfast sushi gives new meaning to breakfast for dinner, with soy-seasoned eggs, crispy bacon, red bell pepper, green onion, cream cheese, and everything bagel seasoning.

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Is it sushi for breakfast, or breakfast sushi for dinner? Personally, I ate this everything bagel breakfast sushi for breakfast, but it could really go both ways just like breakfast ramen.

Sticky sushi rice and a seaweed nori sheet are rolled up around soy-seasoned scrambled eggs, crispy bacon, crunchy red bell pepper, fresh green onion, and creamy cream cheese, with a sprinkle of everything bagel seasoning on top.

It’s the final day of #FarmersMarketWeek, which means you should be well stocked with recipes with which to make your market list for the weekend. I know I will be visiting my own neighborhood Farmer’s Market tomorrow morning to pick up a few things to make recipes I’ve seen this week.

Not everything for the recipe I am sharing today can be found at the Farmer’s Market, but I’d hazard a guess that more than half could be. Maybe not the soy sauce, rice, and nori. If you are lucky there is a spice/seasoning vendor that may sell Everything Bagel seasoning as well.

Breakfast Sushi Ingredients:

• Eggs
• Soy sauce
• Bacon
• Nori (dried seaweed sheets)
• Sushi rice
• Red bell pepper
• Green onion
• Cream cheese
• Everything bagel seasoning

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Friday Farmers Market Recipes

Savory Recipes

• Burrito Bowl with Fresh Corn and Tomatoes from Karen’s Kitchen Stories
• Cajun Shrimp from A Day in the Life on the Farm
• Crustless Zucchini Cheese Pie from A Kitchen Hoor’s Adventures
• Dutch Oven Chicken with Vegetables from Family Around the Table
• Egg Salad with Pickles from Art of Natural Living
• Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D’s Books and Cooks
• Pepper Parmesan Beans from Jolene’s Recipe Journal
• Spicy Hoisin Grilled Corn from Palatable Pastime
• Sweet Potato Fries from Cindy’s Recipes and Writings
• Zucchini and Hamburger Stew from Cheese Curd In Paradise

Sweet Recipes

• Fluffy Peach Waffles from Red Cottage Chronicles
• Lemon Poppyseed Summer Squash Bread from Jen Around the World
• Peach Lassi from Magical Ingredients

ERVERYTHING BAGEL BREAKFAST SUSHI

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Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 eggs
• 1 tsp soy sauce
• 2 slices bacon
• 2 sheets nori (dried seaweed)
• 2 cups prepared sushi rice (medium grain white rice)
• 1/4 of a red bell pepper, cut into thin matchsticks
• 2 green onions, green part only
• 2 oz. cream cheese
• 2 tsp everything bagel seasoning
• Yum yum or preferred sauce, for serving

Directions

1. In a medium bowl, beat the eggs and soy sauce together; set aside.
2. In a medium skillet over medium heat, cook the bacon until crispy. Remove from pan to a paper towel-lined plate. Drain all but 1 tsp of the grease.
3. Return the same pan over medium heat. Add the beaten eggs and cook until no longer runny, moving the eggs around frequently with a spatula and flipping is needed. Remove from heat and set aside.
4. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori. Peel back the top layer of wax paper and flip over (noir side up). 
5. Starting at the edge closest to you, add half of the egg, bacon, bell better, green onion, and cream cheese in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices, sprinkle with everything bagel seasoning, and serve topped with preferred dipping sauce.

Source: Adapted from my Cheese Doodle Sushi and My Recipes.

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Sheet pan Italian sausage doesn’t get any better than when it’s paired with tender gnocchi, sweet peppers, onions, and marinara sauce. Topped with fresh Mozzarella for a delicious weeknight meal.

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Not only is this meal ready in just 30 minutes but dude it’s really stinking good.

I have been meaning to replicate a similar meal I had at a local Italian restaurant, Lola & Giuseppe’s, for years – Giuseppe’s gnocchi served with marinara, sweet peppers, onion, and Italian sausage. I’m fairly certain their gnocchi were prepared separately from the topping but who wants to do more dishes? Not me.

Quite literally this entire meal is prepared in one sheet pan. You toss the gnocchi, peppers, and onions in the marinara and oregano right in the pan – no pre-boiling the gnocchi necessary I promise they cook up perfectly this way.

Then the sausage and rosemary are baked right on top. Again no pre-cooking the sausage necessary, they cooked plenty right along with everything else. And then you seal the deal with some mozzarella melted on top for the last few minutes of cooking time.

Better yet, today is National Potato Lovers Day and personally my favorite way to eat potatoes is in gnocchi form. So go ahead and spontaneously add this to your menu tonight. It would also be a great dish to throw together for company.

If you want more one pan/pot meals, you could try my bacon wrapped mustard chicken with broccoli and potatoes or cast iron lemon-rosemary chicken and potatoes, or one pot tortellini with sausage kale and peas.

All in One! One Pot or One Pan Meals

• Creamy Keto Chicken and Asparagus Skillet from Cheese Curd In Paradise
• One Pan Cheese Ravioli with Peas and Arugula from Karen’s Kitchen Stories
• One Pan Ranch Chicken and Veggies from Jen Around the World
• One-Pot Sun Dried Tomato Pasta and Sausage from A Kitchen Hoor’s Adventures
• Oven Poached Lemon Butter Cod from Art of Natural Living
• Oven Roasted Sausage and Beans from That Recipe
• Slow Cooker Bourbon Chicken from Hezzi-D’s Books and Cooks
• Spinach and Paneer Orzo Pasta from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SHEET PAN ITALIAN SAUSAGE WITH GNOCCHI, PEPPERS, & ONIONS

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Yield: 4-6 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. uncooked potato gnocchi
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1-1/2 cups marinara sauce
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 lb. uncooked Italian sausage
• 4 sprigs of fresh rosemary
• 8 ounces fresh mozzarella, cut into ½-inch cubes

Directions

1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray; set aside.
2. Spread gnocchi, peppers, and onions on the prepared baking sheet. Pour marinara sauce over the top, add oregano, and salt and pepper to taste; toss until evenly distributed. Spread into an even layer. Place the sausage on top along with the rosemary springs.
3. Bake for 20 minutes, tossing once halfway through. Remove from the oven, sprinkle mozzarella over the top, and bake until 5 minutes or until cheese is melted.
4. Remove the pan from the oven and serve immediately.

Source: Adapted from The Skinny Taste Cookbook and Two Peas & Their Pod.

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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

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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.

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You can’t have a picnic or backyard cookout without an easy pasta salad. Toss your favorite pasta shape with vegetables, cheese, and Italian dressing for the perfect summer side dish.

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Happy National DNA Day! To celebrate I made an easy pasta salad with rotini pasta because it looks DNA double helix. But before I get into the recipe, let’s talk a little science for #ScienceSundays!

What is National DNA Day?

National DNA Day celebrates the discovery of DNA’s double helix by James Watson and Francis Crick using X-ray crystallography created by Rosalind Franklin in 1953 and the completion of the Human Genome Project 50 years later in 2003 ted in 1989). The National Human Genome Research Institute (NHGRI), one of 27 institutes and centers that form the National Institutes of Health (NIH), encourages organizations to host events celebrating National DNA Day from January through May of each year, offering opportunities to learn about the latest advances in genomic research and explore what it may mean for our lives.

I may not be an organization, nor am I hosting an event, but as a classically trained geneticist, I figured it was a great topic to briefly cover and correlate to food in some way.

What is DNA?

DNA is like a recipe with instructions for our body to grow and function. Actually, an even better analogy is comparing DNA to the coding of a computer program but instead of a series of 0s and 1s, it’s made of nucleotides denoted by As, Ts, Gs, and Cs. It’s the language of DNA.

Despite how different humans many appear from one another, we actually are 99.9% identical genetically. A more startling fact is that only 1% of our total DNA actually contains sequences known as genes, which code for those instructions. The regions outside of that 1% regulate what/when/how/how much of that gene and its product is made.

Since DNA is more or less a code, it first must be translated in messenger RNA (or mRNA which is commonly heard term these days with the COVID-19 vaccines) which then is translated into proteins that have various functions.

How is genomics used?

The human genome project and advances in genomics have changed the way we do science. When the project first started in 1989, they were sequencing the entire genome by hand, but now its digital. Heck now you can spit into a tube and 6 weeks later you have results from places such as 23andMe (referral link).

With the help of genomics, we are also learning how life works and disease occurs. Those genes I mentioned? They can have slightly different sequences, or be damaged, which may cause disease, and sequencing can identify and possibly even diagnose rare diseases when classic medicine fails. Of course this work has raised ethical and social considerations which is why experts in these fields have been involved since the beginning.

Another benefit comes at a social level. This information shows that we are more alike than we are different, that we have a more diverse history than many people expected, breaks down the traditional notions of race but instead a beautiful continuum, and promotes conversations about race in a positive way with perspectives of similarities instead of differences.

What to learn more? Here are some great review videos on DNA and the Human Genome Project.

DNA-Shaped Easy Pasta Salad

So what does all that have to do with pasta salad? Mostly just the fact that the DNA double helix resembles the rotini pasta shape. However there is a Science of Macaroni Salad TED talk about how it can be used to explain how everything is made of molecules. But that goes even deeper than DNA.

This pasta salad, unlike understanding genetics, is quite simple and the perfect side to your favorite grilled summer meats like Traeger smoked pork chops. Just mix up cooked rotini (or your favorite pasta shape) with chopped broccoli, red bell pepper, salami, cheddar, olives, and Italian dressing. Of course since it’s more of an assembly rather than a recipe, you can easily change the various components based on your preferences. Want mozzarella instead of cheddar? By all means! I actually used gluten-free chickpea pasta from Barilla.

Three years ago: Chocolate Sugar Cookies

Five years ago: Root Beer Pancakes

Six years ago: DIY Anthopologie Inspired Confetti Tumblers

Seven years ago: Peanut Butter Chocolate Chip Chess Pie

Eight years ago: Chicken Mango Quesadillas

Nine years ago: Chicken & Spinach Alfredo Pizza

Ten years ago: Cake Batter Fruit Dip

EASY PASTA SALAD

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Yield: 10 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. rotini pasta (I used Barilla chickpea)
• 1 large head of broccoli, florets trimmed and diced
• 1 red bell pepper, diced
• 8 oz. cheddar cheese, cubed
• 5 oz. sliced salami, diced
• 2.25 oz. can sliced black olives, drained
• 16 oz. bottle Italian dressing
• Garlic, red pepper, salt and black pepper, to taste.

Directions

1. Cook pasta 2 minutes past al dente. Drain and let cool.
2. In a large bowl, stir together the broccoli, pepper, cheese, salami, and olives. Add cooled pasta and dressing and stir until evenly distributed. Season to taste.
3. Refrigerate until ready to serve.

Notes

You can change out any ingredient you wish: pepperoni for salami, mozzarella for cheddar, tomatoes for peppers, different shaped pasta, etc.

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

Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

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Love fajitas? Imagine it served with pasta instead of rice or tortillas and you have fajita pasta salad!

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

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I am part of a cookbook club (yes it’s the best thing ever) and we recently discussed what defines a “simple” recipe. According to a poll done by one of the big name food magazines (I forget which,), people consider a recipe with 12 ingredients to be special occasion only. Which led to the question, what do you consider an ingredient? Are spices, seasonings, and cooking oil ingredients? Many would not say that basics are ingredients, but if so this recipe would have 21 and evidently would never be made by anyone.

Furthermore, I have had friends tell me they will only make recipes from my blog if they are 5 ingredients or less. While I have some short ingredient list recipes, often they are semi-homemade, using some pre-made components or boxed mixes. Not to say there is anything wrong with that. None of us have the time to cook everything from scratch, but it’s often cheaper and fresher to make your own.

As for this particular recipe, you can buy pre-made fajita seasoning and chimichurri sauce which would narrow the list to 8: seasoning, sauce, bell peppers (yes there are 4 of them), red onion, pasta, chicken, lime, and olive oil. But it’s so easy to make your own fajita seasoning from spices you already have in your arsenal (you can also make your own taco seasoning).

And if you have a blender or food processor you really should try making your own chimichurri (and pesto) because it comes together in a snap. I’ve tasted pre-made versus fresh and you will not believe how much fresher and flavorful homemade is! You may never go back and I will not apologize for converting you. Heck your taste buds will thank me.

Still not convinced and want a more traditional pasta salad? Try my Easy Italian Pasta Salad, customizable based on your preferences.

Two years ago: Cherry Rosemary Cobbler

Three years ago: Weekly Meal Plan #22

Four years ago: Glazed Lemon Poppy Seed Bread

Five years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Six years ago: Birthday Cake S’mores Cookies

Seven years ago: Corn Chowder with Zucchini and Orzo

CHIMICHURRI FAJITA PASTA SALAD

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEASONING

• 2 tsp chili powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

CHIMICHURRI SAUCE

• 1/4 cup packed fresh Italian parsley
• 1/4 cup packed fresh cilantro
• 1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
• 2-1/2 Tbsp red wine vinegar
• 1 garlic clove, peeled
• 1/2 tsp dried crushed red pepper
• 1/4 tsp ground cumin
• 1/4 tsp salt

PASTA SALAD

• 1 each red, orange, yellow and green bell pepper, chopped
• 1 red onion, chopped
• 1 Tbsp olive oil (Pomora al peperoncino again)
• 1 lb. cooked pasta
• 2 cups shredded chicken (I used a Rotisserie chicken)
• 1 lime, juiced

Directions

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil and lightly coat with nonstick spray, set aside.
2. In a small bowl, stir together chili powder, sugar, salt, paprika, onion powder, garlic powder, and cumin. Set aside
3. For the chimichurri sauce, puree all ingredients in processor. Transfer to a large bowl, cover, and let stand at room temperature.
4. In another large bowl, combine the bell peppers and onion. Add olive oil and toss to coat. Add 1/2 of the seasoning and toss until evenly distributed.
5. Spread evenly on the prepared baking sheet and roast for 10 minutes, rotate, and roast another 10 minutes.
6. While the peppers cook, boil pasta according to package instructions for al dente. Drain.
7. Add chicken to bowl with chimichurri, along with remaining seasoning, and lime juice, and stir to coat. Add in drained pasta and the cooked peppers and onions, and stir until evenly distributed. Cover and refrigerate until ready to serve (optional fresh cilantro garnish).

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What if I told you I swapped out the tempura coating on sushi for crushed cheese doodles? Because that’s exactly what I did for this cheese doodle sushi!

I don’t like sushi, at least not the traditional type because I don’t like seafood in general. So why am I posting a recipe for sushi? Because this version has no seafood. After discovering tofu and even chicken sushi at a local establishment I have been converted. Scoff if you must, call it not real sushi, but it looks like sushi and I like it so there.

To push you over the edge even further, I skipped the tempura coating and opted for crushed cheese balls instead. It’s National Cheese Doodle Day after all! After sharing a recipe for Cheetos Cookies last year I couldn’t just share any old cheese puff encrusted recipe. I even wrangled up a few friends to share their own recipes which you can find just before this recipe!

I would be lying if I didn’t say I took a trip down memory lane and ate a bunch of the leftover cheese balls that I used in the recipe, letting the cheese dust slowly accumulate on my fingers, waiting until the last one before licking my fingers clean. Sorry if that grossed some of you out, but I know the rest of you totally get it! And this is also the reason I cannot have Cheetos in my house on a normal occasion.

But back to this recipe… I was actually slightly disappointed that the cheese flavor wasn’t more prominent but the color certainly was vibrant! Not to say that the crushed cheese balls didn’t add some tasty flavor, it just wasn’t the main component which might be for the best, allowing the other flavors to play a role as well!

This was my first time ever making sushi and I have to say it was much easier than I expected. We actually have a sushi board and serving set somewhere but haven’t found it yet since the move. But when I do I will be sure to make more! What are your favorite fillings and toppings? Would you give this version a shot? What about a breakfast sushi? Now scroll down for more cheesy recipes before grabbing this one!

Check out more creatively cheesy recipes:

• Beefy Cheeto Burrito from Palatable Pastime
• Cheese Doodle Chicken Tenders from Savory Moments
• Cheese Doodle Macaron from A Kitchen Hoor’s Adventures
• Cheetoh Cheese Balls from A Day in the Life on the Farm
• Cheese Doodle Sushi from The Spiffy Cookie
• Lightning Bolt-Encrusted Chicken Wings from Culinary Adventures with Camilla

One year ago: Cheetos Cookies

Four years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Five years ago: Creamy Skillet Brussels and Corn

Six years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Seven years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Eight years ago: Spicy Cheetos Crusted Chicken

CHEESE DOODLE SUSHI

Serves 2

Ingredients:

2 cups cheese doodle puffs (I used cheese balls)

2 sheets nori (dried seaweed)

2 cups prepared sushi rice (medium grain white rice)

4 oz. extra firm tofu (I used a marinated baked version), cut into thin slices

1/4 of a medium cucumber, cut into thin matchsticks

1/4 of a red bell pepper, cut into thin matchsticks

1 small carrot, peeled and cut into thin matchsticks

2 green onions, green part only

1/2 of an avocado, thinly sliced

Spicy mayo, for serving

Directions:

1. Place the cheese doodles in a large sealed bag and crush with a rolling pin (or in a food processor).
2. On a cutting board covered with wax paper (or a sushi mat), place 1 sheet of nori. Top with 1 cup of the rice, cover with another sheet of wax paper and using a rolling pin, flatten the rice to cover the nori.
3. Peel back the top layer of wax paper and add half of the crushed cheese doodles. Add a new piece of wax paper to the top and gently press to stick to the rice. Flip the entire assembly over so the cheese layer is on the bottom. Peel off the top layer of wax paper.
4. Starting at the edge closest to you, add half of the fillings in rows. Roll up tightly, using the wax paper to help. Repeat with remaining ingredients, then cut into 1-inch slices and serve topped with spicy mayo.

Source: Inspired by the internet