I used to make stir fries all the time and then I just...stopped. I have no clue why. Maybe we got burnt out on them or maybe they just fell off my radar the way things do when you're a food blogger who's always trying to make something new so you have content to blog. Whatever the reason, it's been a very long time since I made a stir fry.



While meal planning last week I found a recipe for Pork “Lo Mein” Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.

I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!

Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy

2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

I've been making this recipe for Bacon Broccoli Pierogie Bake for years but apparently I only blogged it as Bacon Pierogie Bake (served with a side of steamed broccoli) or Broccoli Pierogie Bake (back when I was trying to eat less meat). Since I only make it this way now - gotta love one-pot meals - I figured I better make a new post so I could share it with all of you.



Lately I've been buying mini pierogies (because they're just so darn cute) and doubling the recipe so we have plenty left over for lunch the next day. The doubled recipe is below.

Bacon Broccoli Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience

2 large broccoli crowns, cut into florets
Cooking spray
2 (16-ounce) packages frozen mini potato pierogies
6-8 center-cut bacon slices, chopped
6 ounces cream cheese
1/2 teaspoon garlic powder
salt and pepper
1 cup chicken broth
4 ounces sharp cheddar cheese, shredded
3-4 thinly sliced scallions
1/2 cup chopped seeded plum tomato

Preheat oven to 400°.

Steam broccoli until tender. Coat a 9 x 13" baking dish with cooking spray. Arrange the broccoli and frozen pierogies in the dish.

Cook the bacon in a saucepan over medium heat until crisp; remove to a paper towel-lined plate.

Add the cream cheese, garlic powder, salt and pepper to the bacon drippings and cook until cream cheese begins to melt, stirring frequently. Gradually add the chicken broth, whisking until smooth. Pour the cream cheese mixture evenly over the pierogies and top with the cheddar cheese.

Bake for 20 minutes, then remove from the oven and add the bacon and scallions. Bake for another 5 minutes. Remove from the oven and top with the tomato. Allow to cool for 5 minutes then serve.

MAKE AHEAD TIP: You can steam the broccoli, cook the bacon, shred the cheese, chop the scallions and tomatoes and make the sauce ahead of time. Store everything in separate containers in the fridge until you're ready to assemble the casserole.

This recipe for BBQ Chicken and Pineapple Lettuce Wraps with Cilantro Yogurt Sauce was so amazing I actually dusted off the ol' food blog so I could share it with you. That's really saying something since it's been 4 months since I posted. Oops!! Life got seriously crazy and, while it's still a whirlwind, these lettuce wraps are just too good not to share.



A quick recap of what's been happening since we last spoke:

1. Katie stopped sleeping. She had a long sleepover at my parent's house Thanksgiving weekend and while we don't think anything happened to cause the sleep issues, that's when it all started. She was scared to be alone, didn't want to sleep, etc. This lasted about two long, painful months. We felt like we had a newborn again. No one was happy.

2. I was laid off. Downsizing sucks and I lost my job due to a reorg. My last day at my old company was December 9 and it was incredibly bittersweet.

3. I enjoyed unemployment. Well, for about a week I did. Ha! Due to the aforementioned sleep issues, this was a trying time for us. Plus we were all sick off and on for weeks on end. Winter was not kind to our family, that's for sure. The week before I started my new job (more on that later) was the one week where I actually sat around and watched Call the Midwife and did a whole lot of nothing. It was glorious and over way too quickly.

4. We were sick. A lot. Despite being in daycare most of her life, Katie had a rough winter at public school. She's had 5 colds and one turned into pneumonia (that was fun). I'm so ready for warmer weather!

5. I got a new job! Due to a crazy fortuitous series of events, I ended up finding a new job before my severance ran out. Yippee. I'm doing basically the same thing I was doing previously, just with a different company. I was sick as a dog with a horrific head cold while going through the interview process, but since this was another full-time work from home position, all my interviews were done over the phone (score!) It's been tough getting settled in my new role, but well worth it because...

6. We sold our house/bought a new house! We've been stuck in our current home for 10 years (thanks, crash of 2008) and thought we'd never be able to get out from under it. But, we scrimped and saved and came up with what we thought was a two-year plan. Then I got the new job and the market in our town exploded and suddenly we were doing this NOW. We actually put the offer in on our new house the weekend before I started my new job and the offer was accepted on my first day of work. A month later we put our house on the market and it sold without ever officially being listed. It's an insane story, really, and we're still pinching ourselves over it. We closed on the new house last Friday and we're having a lot of work done before we move in. The house was vacant for almost 2 years so it needs a lot of cosmetic stuff. It's amazing what fresh paint can do! We close on our current house two weeks from tomorrow! Eeek!

Phew. I think you're all caught up now so on to the recipe!!

Is it me or do lettuce wraps make you feel less guilt about eating whatever you've stuffed inside? I felt like I could eat 10 of these and not gain an ounce. Ha!

A few notes: I had one pound of chicken thighs in the freezer so I used those instead of chicken breasts. It wasn't nearly enough. I'm doubling the recipe below so you have plenty of deliciousness to go around. I also left out the cashews due to Katie's nut allergy. And I didn't bother with the romaine and iceberg, despite having both in my fridge.

Don't let the long ingredient list scare you. A lot of it is seasoning. These were so simple to throw together on a weeknight and I didn't even bother with a side dish since you've got meat and veggies all in one spot. Make these now!!

BBQ Chicken and Pineapple Lettuce Wraps with Cilantro Yogurt Sauce
As seen on How Sweet It Is

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds boneless, skinless chicken thighs, cut into pieces
2 tablespoons olive oil
1 small red onion, diced
2 tablespoons brown sugar
1 large can diced pineapple, cut into cubes the same size as chicken pieces
6 tablespoons BBQ sauce, plus more for drizzling
2/3 cup freshly torn cilantro
1 avocado, sliced
1 bunch scallions, sliced
1 head of iceberg lettuce, leaves torn off
limes, for serving

Greek Yogurt Cilantro Drizzle
1/3 cup Greek yogurt
1/3 cup freshly torn cilantro
3 tablespoons milk
1 tablespoon fresh lime juice
1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Mix the salt, pepper, paprika, garlic and onion powder together in a small bowl. Season the chicken with the seasoning mix. Heat a large skillet over medium heat and add the olive oil. Add the chicken and cook until browned, about 6 to 8 minutes. Add the onion and brown sugar, stirring well to remove any brown bits from the pan. Cook for 5 minutes, or until golden brown. Stir in the pineapple and the BBQ sauce. Let cook for another 5 minutes.

To assemble the lettuce wraps, add some sliced avocado to the lettuce leaves, then top with a few spoonfuls of the chicken mixture. Add the green onions, cilantro and a drizzle of BBQ sauce, if desired. Finish off with the drizzle of the yogurt cilantro sauce.

To make the drizzle: add all ingredients to a food processor and blend until smooth.

I've been on a serious risotto kick lately. I've always loved it, but for some reason I'm finding rice so comforting these days. Like pasta, risotto is incredibly versatile. You can add so many different ingredients, serve it with meat or make it meat-free, whatever floats your boat.

I recently printed off this recipe for Four Cheese Spaghetti, but what I really wanted was risotto. So I figured I'd combine the cheeses and fresh herbs from the pasta recipe with my standard risotto recipe. The result was, in a word, outstanding.



This time of year I can't take a good food picture to save my life, so forgive me for the less-than-stellar photo that accompanies this post. Just close your eyes and imagine if creamy, dreamy risotto had a love child with mac and cheese. That's basically what you've got here. We couldn't get enough of this one. Katie took the leftovers to school for lunch and practically licked the Thermos clean.

Three Cheese Risotto
Inspired by Damn Delicious

6-8 cups chicken or vegetable broth
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, chopped
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup shredded mozzarella cheese
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

Bring chicken broth to a boil in a saucepan then turn down the heat and keep at a simmer.

In a deep, heavy skillet, melt the oil and butter over medium-high heat. Add the shallot, garlic and Italian seasoning. Saute for about 2 minutes or until the shallot is tender. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.

Add the white wine and bring to a boil. Once the rice has absorbed the wine, add 1 ladle (approx. 1 cup) of the simmering stock. Stir the rice every so often, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ladle of stock. Continue to do this until the rice is cooked but still slightly chewy. Taste the rice after about 20 minutes to check the consistency. If you notice you're running low on broth, add more to the saucepan so you don't run out.

Remove the pan from the heat and stir in the cheeses. Season with salt and pepper, if needed. Add in the chopped herbs, stir to combine, then serve.

I don't know when or how it happened, but I think it's time to admit that the concept of soup has grown on me. I used to claim that I wasn't a big fan of soup, but at some point I decided it wasn't so bad. The right recipes are not only tasty, they're also easy to make. I love a good one-pot meal as much as the next busy working mom, so there's something wonderful about throwing a bunch of ingredients together in one pot and having it turn into a delicious dinner.

Take this Chick-Fil-A Chicken Tortilla Soup. Katie's blog is a staple for me, so when I saw this recipe I immediately printed it off despite not really reading the directions. I decided to make it for Halloween dinner and figured I would need to chop up the chicken, saute it, etc. NOPE! You literally put everything into the pot, bring to a boil, simmer, shred the chicken and serve. What?! Yup!



And the result was positively sensational. There's a mild heat from the Rotel and a silky creaminess from the flour and the half-and-half. I served plain ol' cheese quesadillas on the side and we all enjoyed dipping them into the soup. Such a great, simple weeknight meal that's chock-full of flavor. Thanks for an awesome recipe, Katie!

Restaurant Knockoff: Chick-Fil-A Chicken Tortilla Soup
As seen on So Tasty, So Yummy

1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 cup flour
1/4 cup water
3/4 cup half and half

In a large Dutch oven, combine the chicken through the oregano. Stir to combine. Whisk together the flour and water to make a slurry, then stir it into the soup. Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover and cook for 30 minutes.

Remove the chicken from the soup. Shred with two forks, then return the chicken to the pot and stir in the half-and-half.

MAKE IT IN A SLOW COOKER: Add all the ingredients (except the half-and-half) as outlined above to a slow cooker. Cover and cook on low for 6 to 8 hours. Stir in the half and half 20 minutes before you're ready to serve.

I love when my friends post on Facebook about the meals they make, especially when they include a recipe. As much as I love reading food blogs, many of the ones I follow simply don't cook the way I do. They post all sorts of fancy, trendy meals that I just know in my heart I'm never going to make for my family. So when I see posts from friends about food they're actually cooking, I pay attention.

Take this recipe for Pasta with Shrimp, Brie and Tomatoes. I was hooked as soon as I saw my friend's photo. This recipe has it all - pasta, one of my favorite cheeses, fresh tomatoes and shrimp. And, bonus, it's a one-pot meal. What's not to love?



The original recipe calls for sundried tomatoes and Kalamata olives, both of which I left out, opting instead for all fresh tomatoes, and no olives simply to save Steve from going to the olive bar at Wegmans. This really couldn't be simpler - mix the Brie with the tomatoes and seasoning, cook the pasta and, in the last few minutes of cooking, add in the shrimp. When the pasta is done, toss everything together and serve. I can't wait to make this one again.

Pasta with Shrimp, Brie and Tomatoes
Recipe adapted from Coastal Living

8 ounces Brie
4 tomatoes, seeded and chopped
2 garlic cloves, minced
1 cup fresh basil leaves, minced
salt and pepper, to taste
1/4 cup extra virgin olive oil
8 ounces uncooked spaghetti
1 pound peeled and deveined shrimp
Freshly grated Parmesan cheese

Remove the rind from the Brie, if desired. Cut the Brie into pieces and add it to a bowl along with the tomatoes, garlic, basil, salt and pepper and olive oil. Toss to combine, then cover and let stand at least one hour.

Cook pasta in boiling salted water according to package directions. Add the shrimp two minutes before the pasta is done. Finish cooking, then drain well. Immediately toss the pasta and shrimp with the Brie mixture. Serve immediately with freshly grated Parmesan.

You know you've been a terrible blogger when people start calling you out for your lack of posts. Ooops! A friend asked me to post some a new recipes and since today is her birthday, I figured I'd oblige (hi, Tara!) Unfortunately, the only recipe I photographed recently was this One Pot Taco Spaghetti, so I didn't have much of a choice. The good news is, this was delicious. And a one-pot meal, which is always a good thing to have in your repertoire.



The recipe might look long, but it's mostly spices. See, the original recipe calls for a packet of store-bought taco seasoning, but I prefer to make my own. I always have all these spices on my spice rack and, this way, I control the sodium content. Otherwise this is basically meat and pasta, with a little cheese and tomato on top. Delish!

One Pot Taco Spaghetti
As seen on Damn Delicious

1 pound ground beef*
1 medium/large onion, chopped
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground pepper
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
3 cups water
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves

Heat a large Dutch oven over medium high heat. Add the ground beef and cook until the beef just starts to brown. Add the onion and cook for another 3-5 minutes, making sure to crumble the beef as it cooks, until the beef is completely cooked.

If there's excess fat in the pot, turn off the heat and move the beef/onion mixture over to one side. Tilt the pot so all the fat is at the other end. Use crumpled up paper towels to soak up the excess fat. I like to keep the trash can right by the stove when I do this so I can easily throw the paper towels away. Make sure to leave a little bit of fat in the pan. Turn the heat back on and add the dried spices (chili powder through ground pepper). Stir to combine.

Stir in the Ro*Tel®, tomato paste, spaghetti and water. Bring to a boil, then cover. Reduce heat and simmer until pasta is cooked through, about 13-16 minutes, stirring occasionally.

Remove the pot from the heat. Add both the cheeses. Put the cover back on so the cheeses can melt. To serve, place some of the pasta and meat on a plate and top with chopped tomato and cilantro.

*You can also use ground chicken, turkey or pork. If you do, add 1 tablespoon of olive oil to the pan before browning the meat.

I love a good stir fry. Not only are they quick and easy to prepare, they're the perfect way to get protein and veggies in one dish. Serve over rice or toss with cooked pasta and dinner is done.



My friend Mary Ellen recently posted this recipe for Szechuan Pork with Bok Choy. I immediately put it on the menu. Unfortunately, my grocery store didn't have the large heads of bok choy so I guessimated the number of baby bok choy I'd need as a substitute. I was way, way off. The bok choy all but dissolved in the sauce and Steve said he would never have known it was in there if I hadn't told him. Cooking fail.

I vowed to try again and this time, I looked up bok choy on Wegmans' website. I really love that their site lists their products as well as where you can find them in the store. I saw that a large head of bok choy weighs in at 1 1/2-lbs, so I told Steve to buy 1 1/2-lbs of baby bok choy. Problem solved! I remade the dish and this time, there was plenty of that crunchy goodness.



This is such a simple meal that's packed with flavor. I love how the pork and vegetables stretch 8-oz of pasta into 5 meals and how quickly I was able to get this meal on the table. Thanks for another delicious dinner, Mary Ellen!

Szechuan Pork with Bok Choy
Slightly modified from Mary Ellen's Cooking Creations, originally from Rachael Ray

1 1/2-lbs baby bok choy
2 tablespoons sesame oil, divided
1 small onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 lb ground pork
1/3 cup soy sauce
1 teaspoon chile garlic sauce (more or less to taste)
1 cup chicken broth
8 spaghetti, cooked and drained
4 scallions, chopped

Cut off the bottom stem of each baby bok choy and discard any yellowing outer leaves. Chop the remaining bok choy into large chunks.

Heat 1 tablespoon of the sesame oil in a large skillet over medium high heat. Add the bok choy, onion, garlic and ginger. Cook, stirring occasionally, until the onions and bok choy start to soften, about 5 minutes. Remove the vegetable mixture to a bowl and return the skillet to the stove.

Add the remaining 1 tablespoon of sesame oil to the pan, then add the pork. Cook, breaking the pork up with your spoon, until browned.

Add the soy sauce, chile garlic sauce and chicken broth to the pan. Bring to a simmer, then add the vegetables. Simmer together for a few minutes, then add in the cooked noodles and scallions. Toss together and serve.

I'm a sucker for shrimp and grits. If I see it on a menu, I have to order it. I just love the creamy, soft grits topped with the bursty, delicious shrimp. I've tried making it at home a few times, but wasn't successful. Now my search is over - I've found THE BEST recipe for shrimp and grits. This was Katie's first time eating grits and she literally licked her plate clean. Steve couldn't stop raving about it either. We were all silent as we ate, each of us savoring the delicious plate of food in front of us.



The recipe could not be simpler - grits are cooked in a mixture of chicken broth, milk and butter. Aside from stirring them every once in a while, they cook themselves. Shrimp are cooked in delicious bacon fat with a little garlic. The whole thing takes less than 30 minutes to prepare, making it the perfect weeknight meal.



I served the shrimp and grits with spinach sauteed in oil with some sliced garlic. It was the perfect accompaniment, especially since I could just plate it alongside the shrimp. The only thing I might do is add a little fresh chopped tomato - not because the dish needs anything but for that hint of freshness and acidity.

The Best Shrimp and Grits
As seen on The Redhead Baker, originally from Taste of Home

For the grits:
2 cups chicken broth
2 cups milk
4 tablespoons unsalted butter, cubed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked stone-ground/old-fashioned grits
1 cup (4 ounces) shredded extra sharp cheddar cheese

For the shrimp:
6 thick-sliced bacon strips, chopped
1 pound uncooked shrimp, peeled and deveined
3 garlic cloves, minced
4 scallions, thinly sliced

Combine the broth, milk, butter, salt and pepper in a large saucepan over medium-high heat and bring to a boil. Slowly whisk in the grits. Reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Set aside covered, and keep warm.

In a large skillet, cook the bacon over medium heat until crisp. Remove to a paper towel-lined plate with a slotted spoon; reserve drippings in the skillet.

Saute the shrimp and garlic in the bacon drippings. Flip the shrimp as soon as they turn pink. Remove once both sides are pink.

To serve, divide the grits into four bowls. Top each with one quarter of the shrimp. Garnish with the reserved bacon and scallions.

Like most people, I'm a big fan of easy weeknight meals. Obviously I love to cook or I wouldn't have a food blog, but even I have nights where I just don't feel like cooking. That's when a meal like this Skillet Salsa Chicken with Cilantro Lime Rice comes in handy.



I've seen recipes for salsa chicken floating around the Internet for years, but they all seem to involve the slow cooker, which I don't use. That's why I was so excited when my friend, Melissa, posted this recipe. A skillet salsa chicken was right up my alley and I knew it would pair beautifully with cilantro lime rice.



What a show-stopper. Katie isn't a picky eater and loves pretty much everything I make, but she couldn't stop raving about this one. After every bite she said some variation of, "Mommy, you are an amazing cooker. I'm so lucky to have you cook for me. Can you make this again soon?" I was right there with her, practically swooning over the delicious flavors, especially when I mixed the rice and chicken together with the creamy avocado. Yum, yum, yum.

And the best part - dinner took almost no time to make so we could play after dinner. That's a win-win in my book.

Skillet Salsa Chicken with Cilantro Lime Rice
Slightly adapted from Hunt, Cook, Eat

1-1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken stock or water
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
Chopped fresh cilantro, for garnish

1 cup dry basmati rice
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

Diced avocado, for serving

Heat a large skillet over medium high heat with just a touch of olive oil. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic (if using) and stir for 30 seconds until fragrant. Add the seasonings, salsa, water, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Sprinkle with fresh cilantro.

To make the rice, follow the directions on the package. My basmati calls for soaking the rice beforehand (which I highly recommend). Once you've cooked the rice, drizzle the lime juice and oil over the top while it's still warm. Sprinkle with 2 tablespoons chopped cilantro and salt, then fluff with a fork.

To serve, pile some rice in a shallow bowl and top with some of the chicken. Add diced avocado and serve.

The last time Steve made pulled pork, we had some left over. I'd had this idea of making flatbread pizzas in the back of my mind for a while, so I squirreled it away in the freezer for another time. That time finally came last week. I even had some leftover BBQ from our favorite spot, Sweet Lucy's in Philly.



I wasn't planning to blog these, but I posted photos on my personal Facebook page and on Instagram. I had a few people ask me for the recipe, so I promised I'd throw this blog post together. This is more of a method than a recipe. I don't have measurements and I've never blogged the pulled pork recipe Steve uses, so I hope what little I've got for you guys below will work for those who asked!

Pulled Pork Flatbread Pizzas

Butter
6 flatbreads or naan
Leftover pulled pork
Your favorite BBQ sauce
Grated Monterey Jack cheese
Grated mozzarella cheese
Thinly sliced red onion
Fresh cilantro, minced

Preheat the oven to 350 degrees.

Butter both sides of the flatbreads. Heat a grill or grill pan over medium heat. Add the flatbreads and cook, turning occasionally, until each side is browned and slightly crispy. Remove to a baking sheet and repeat with the remaining flatbreads.

Mix the pulled pork with some BBQ sauce, to taste.

Sprinkle some Monterey Jack and mozzarella on each flatbread. Divide the pulled pork evenly among the flatbread. Top each with some of the sliced red onion, followed by more of the cheeses.

Put the baking sheet in the oven and cook until the cheese melts, about 10 minutes. Remove from the oven, sprinkle each pizza with fresh cilantro and cut into pieces. Serve immediately.

We love a good carbonara around here. It's been a while since I made a new variation, so when I was reading a book that mentioned pasta carbonara I knew it was a sign. And thus, Shrimp Carbonara was born.



I'm not sure why it never occurred to me to make this before but now that I have, it will definitely become a regular thing. All I did was add shrimp to my standard carbonara recipe. I mean, what's not to love about shrimp cooked in bacon fat? Positively delicious.

Shrimp Carbonara
Based on Nigella Lawson's carbonara recipe

1 pound spaghetti
6 slices bacon, chopped into bite-size pieces
1 pound shrimp, any size you like, peeled and deveined
1 large onion, thinly sliced
1/4 cup dry vermouth (or white wine)
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup half and half cream
Freshly ground black pepper
Freshly ground nutmeg

Cook pasta according to package directions. Drain and set aside.

In a large skillet that will fit the pasta later, cook the bacon until crispy but not crunchy. Remove with a slotted spoon, leaving the bacon grease in the pan.

While the bacon is cooking, pat the shrimp dry with paper towels and season with salt and pepper. After you've removed the bacon from the pan, add the shrimp in an even layer. Cook the shrimp until they're pink on both sides, about 2 minutes per side. Remove to the plate with the bacon.

Add the sliced onions to the pan and cook until softened and starting to caramelize, about 15 minutes. Add the vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.

While the vermouth is reducing, beat together the eggs, Parmesan, cream, pepper and nutmeg in a bowl.

Once you have a nice syrup, add the pasta to the pan, tossing well to coat with the sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the egg and cheese mixture, swiftly tossing everything with tongs to mix well. Add the bacon and shrimp and toss again. Taste and season with some more pepper and grated cheese, if desired.

Last night was one of those nights where I felt frazzled by the thought of making dinner. I was making this recipe for Lemon Chicken Risotto, so I should have been walkin' on easy street. I love risotto and don't know why it has a reputation for being complicated. Maybe it's because a lot of recipes claim you have to stand at the stove, constantly stirring the rice, for upwards of 20 minutes. Let me tell you this - I've been making risotto for years and I never babysit it like that. True, I don't leave the kitchen so I can keep an eye on it, but I just make sure the pan never gets too dry and give everything a quick stir every few minutes.



Anyway. I was frazzled, which meant by the time dinner was done I forgot all about photographing the gorgeous skillet full of deliciousness. As Steve and Katie made oohing and ahhing noises over the bright, lemony flavors and the perfectly cooked chicken, I realized my mistake. I quickly gathered the leftover risotto to one side of the pan and tried to strategically photograph it so it didn't look like 3/4 of the pan was missing. Ha!

Guys. This is some seriously good risotto. We all love risotto, but this was a real showstopper. The fresh herbs and the punch from the lemon were utter perfection. I don't have lemon pepper seasoning, but I did have some free samples of Mrs. Dash, so I used that last night. I should probably put lemon pepper seasoning on the shopping list, though, since I plan to make this one often.

Lemon Chicken Risotto
Slightly modified from How Sweet It Is

1 pound boneless, skinless chicken thighs or breasts
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
2 tablespoons olive oil
5 to 6 cups low-sodium chicken stock
1/2 onion, finely diced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 scallions, minced
1 tablespoon freshly grated lemon zest
1/4 cup freshly grated parmesan cheese
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped parsley
salt and pepper for seasoning
1 tablespoon unsalted butter
lemon wedges for serving

Season the chicken with the salt, garlic powder and lemon pepper seasoning on both sides. Heat the oil in a large skillet over medium heat. Once hot, add the chicken. Cook on both sides until golden brown and cooked through, about 5 minutes per side. Remove the chicken to a plate. Once cool, cut into bite-size pieces.

Heat the stock over medium heat.

If the pan looks dry, add a little more oil, then add the onion. Cook until the onion is soft, about 5 minutes, then add the rice. Stir to toast the rice until it's somewhat translucent, about 2-3 minutes. Stir in the white wine and wait until the rice absorbs it before starting to add the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this until all stock has been added and the rice is al dente. This process should take about 20 minutes.

Stir in the scallions, lemon zest, parmesan, basil and parsley. Taste and season with more salt or pepper, if needed. Add the tablespoon of butter along with the chicken, and toss to melt the butter. Serve immediately with a squeeze of fresh lemon juice on top of each serving.

I've been on a serious kale kick lately. If I see it on a restaurant menu, there's a good chance I'll order it. But I very rarely (read: never) cook with it at home. I think I've purchased kale only once for this Italian Sausage, Potato and Kale Soup. I'm also really into one-pot meals, specifically when they involve cooking pasta in a flavorful broth. This One Pan Orecchiette with Sausage and Kale combines my two latest obsessions into one delicious meal.



Looking at the pictures of this meal made my mouth water and the end result did not disappoint. I made a few minor adjustments to the cooking method but otherwise I followed the recipe. Katie and I both cleaned our plates in record time. I had the leftovers for lunch today and they were sensational, dare I say better than the first day. I needed to add a smidge of water just to loosen the sauce a bit, but this reheated beautifully.

Not that I have any nutrition background whatsoever, but as far as our personal eating habits, this is a pretty awesome meal. You've got grains, protein and veggies covered. The pasta is minimal (less than half a pound, thankyouverymuch) and plenty of healthy kale. And a bonus - the Italian sausage we buy is actually made from turkey instead of pork. The best part is, you can't taste the difference. We've served this sausage to countless people who had no clue they were eating turkey instead of pork.

One Pan Orecchiette with Sausage and Kale
As seen on For the Love of Cooking

1 tablespoon olive oil
1 medium yellow or white onion, diced
1 lb mild ground Italian sausage (if you buy links, remove casings)
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed well
Pinch crushed red pepper flakes, or more to taste
3 cloves garlic, minced
1 quart chicken broth
6oz (weight) orecchiette pasta
Sea salt and freshly cracked black pepper, to taste
4oz (weight) kale, chopped
Parmesan, shaved or grated

Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally until soft and golden, about 5-6 minutes. Stir sausage into the onions along with the Italian seasoning, oregano, crushed fennel seed, red pepper flakes and garlic. Cook and stir until sausage is broken up and just browned, about 3-4 minutes.

Pour the chicken broth into the sausage mixture and bring to a boil. Be sure to scrape up the browned bits off of the bottom of the pan. Once the broth is boiling, add the orecchiette pasta. Cook, stirring every so often to prevent the pasta from sticking together or to the bottom of the pan, about 15 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Be sure to taste before adding any salt since the chicken broth will be salty.

Stir the kale into sausage mixture until it wilts, about 1-2 minutes. Ladle pasta into bowls and top with Parmesan.

Before I tell you about this truly amazing, super simple one-pot meal I have exciting news! We're one month away (one month!!) from Daylight Savings Time. Gah! I can hardly stand it. I am so, so, so, so ready to be able to photograph meals in natural light again. So ready.

Ahem.

Now that we've got that out of the way, let's talk about this Skillet Beans and Rice with Kielbasa. Lordy, was this GOOD. Honestly, I wasn't expecting much. It's a pot of rice, beans and kielbasa; how exciting could it be? Boy was I wrong.



My mom's side of the family is Polish so I'm no stranger to kielbasa. We have it every year at Easter, but it's not a meat I usually cook on a weeknight. That will definitely change after this little beauty.

Unfortunately, my parsley went bad in the fridge but I didn't even miss it. I also subbed the 3 minced garlic cloves with 1/2 teaspoon of garlic powder. It pains me to say it, but I just can't handle fresh garlic anymore. It started when I was pregnant - garlic gave me wicked heartburn. It's been 7 years and I still can't handle it. I've been leaving it out of recipes or subbing garlic powder when I can. Sigh.

Skillet Beans and Rice with Kielbasa
Ever so slightly modified from BellyFull

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 package (14 ounce) polska kielbasa, diced
1 medium sweet onion, diced
1 cup white rice
2 cups low sodium chicken broth
1 can (14 ounce) pinto beans, rinsed and drained
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1/4 cup finely chopped fresh parsley

Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute.

Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn't stick.

Remove from the heat and stir in the parsley.