Our Top 40 Favorite Recipes
Main Dishes:
Breakfast:
Baking/Desserts:
Side Dishes/Appetizers:
So there you go, forty recipes that have my whole-hearted stamp of approval! Happy cooking!
Monday, March 16, 2015
Our Top 40 Recipes
I've posted lots and lots of recipes over the years. I recently went through the Recipes page and deleted any "it's pretty good" recipes so the whole list would be just "LOVE this!" recipes. But even though the entire list is full of delicious things, there are a few that I just keep making over and over (and over and over) for some reason, so I thought I'd share those ones with you all!
Monday, March 2, 2015
Pizza Casserole
You know what's really wonderful? Recipes that make you eat a bunch of veggies without feeling like you're eating a bunch of veggies. This recipe does that perfectly! Plus you get to play food artist with the criss-crossed pizza dough on top. Sneaky veggies + creativity = best. recipe. ever.
Recipe adapted from here.
Ingredients:
1 tbsp olive oil
1/2 cup chopped onion
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium zucchini, halved and sliced
2 cloves garlic, minced
2 14.5 oz cans no-salt-added diced tomatoes, drained
12 oz cooked chicken sausage or chicken meatballs, chopped
1 1/2 tsp Italian seasoning
salt and pepper, to taste
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 13.8 oz package refrigerated Pizza dough
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook for about 6 minutes. Add zucchini and garlic and cook for another 6 minutes.
2. Add tomatoes, sausage, half of the Italian seasoning, salt, and pepper to skillet. Bring to a gentle boil and cook for 5-7 minutes (until most of the liquid has evaporated).
3. Remove skillet from heat. Stir in Parmesan cheese and 1 cup of the mozzarella cheese. Spoon into a lightly-greased 2-quart rectangular baking dish. Top with remaining mozzarella cheese.
4. Unroll pizza dough on parchment paper and cut into strips. Arrange pizza dough strips on top of the casserole in a lattice pattern. Sprinkle with remaining Italian seasoning.
5. Bake at 350 for 30-40 minutes, until crust is lightly browned and filling is bubbly. Let stand for 10 minutes before serving.
Recipe adapted from here.
Ingredients:
1 tbsp olive oil
1/2 cup chopped onion
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium zucchini, halved and sliced
2 cloves garlic, minced
2 14.5 oz cans no-salt-added diced tomatoes, drained
12 oz cooked chicken sausage or chicken meatballs, chopped
1 1/2 tsp Italian seasoning
salt and pepper, to taste
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 13.8 oz package refrigerated Pizza dough
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook for about 6 minutes. Add zucchini and garlic and cook for another 6 minutes.
2. Add tomatoes, sausage, half of the Italian seasoning, salt, and pepper to skillet. Bring to a gentle boil and cook for 5-7 minutes (until most of the liquid has evaporated).
3. Remove skillet from heat. Stir in Parmesan cheese and 1 cup of the mozzarella cheese. Spoon into a lightly-greased 2-quart rectangular baking dish. Top with remaining mozzarella cheese.
4. Unroll pizza dough on parchment paper and cut into strips. Arrange pizza dough strips on top of the casserole in a lattice pattern. Sprinkle with remaining Italian seasoning.
5. Bake at 350 for 30-40 minutes, until crust is lightly browned and filling is bubbly. Let stand for 10 minutes before serving.
(these are the chicken meatballs I like to use!)
(veggies + sausage cooking)
(cutting the dough into strips... I use a pizza cutter!)
(My poor Macbook... it's constantly in the kitchen splash zone!)
(ready for the oven!)
Ta-da!
Enjoy!
Wednesday, February 18, 2015
Crock-Pot Pineapple Sausage Chili
Mmm, this is my new favorite chili. It's the perfect amount of spicy and the pineapple flavor just makes it so delicious! Perfect for chilly February evenings!
Recipe adapted from here.
Ingredients:
24 oz Italian sausage (I use 16oz mild an 8oz hot, but you can adjust to change the spiciness)
1 medium onion, diced
1 20oz can pineapple tidbits
4 14.5oz cans diced tomatoes with chili seasoning
1 15oz can black beans, rinsed and drained
1 6oz can tomato paste
1 1/2 tbsp chili powder
4 tsp ground cumin
2 cloves garlic, minced
shredded cheese for topping
Directions:
1. Cook sausage and onions in a skillet over medium heat. Drain off fat and put sausage and onions in a slow cooker.
2. Drain the pineapple, reserving the juice and fruit separately. Add the juice to the slow cooker. Store fruit in the fridge for later use.
3. Add seasoned tomatoes, black beans, tomato paste, chili powder, cumin, and garlic to slow cooker. Stir everything to combine.
4. Cook on low for 6-8 hours or high for 4-5 hours. Add pineapple and stir 30-60 minutes before finished cooking.
5. Serve topped with cheese.
(sausage + onions)
(sausage + onions in the slow cooker)
(all done!)
Recipe adapted from here.
Ingredients:
24 oz Italian sausage (I use 16oz mild an 8oz hot, but you can adjust to change the spiciness)
1 medium onion, diced
1 20oz can pineapple tidbits
4 14.5oz cans diced tomatoes with chili seasoning
1 15oz can black beans, rinsed and drained
1 6oz can tomato paste
1 1/2 tbsp chili powder
4 tsp ground cumin
2 cloves garlic, minced
shredded cheese for topping
Directions:
1. Cook sausage and onions in a skillet over medium heat. Drain off fat and put sausage and onions in a slow cooker.
2. Drain the pineapple, reserving the juice and fruit separately. Add the juice to the slow cooker. Store fruit in the fridge for later use.
3. Add seasoned tomatoes, black beans, tomato paste, chili powder, cumin, and garlic to slow cooker. Stir everything to combine.
4. Cook on low for 6-8 hours or high for 4-5 hours. Add pineapple and stir 30-60 minutes before finished cooking.
5. Serve topped with cheese.
(sausage + onions)
(sausage + onions in the slow cooker)
(all done!)
Ta-da!
Enjoy!
Wednesday, February 11, 2015
Stir-Fried Green Beans and Turkey with Rice
Who knew that ground turkey could taste delicious in an Asian dish? I've been a ground turkey fan for a while, but even I was skeptical about using it in this recipe. But oh my goodness... it's just so yummy! You'll need a few weird ingredients from the international aisle at the grocery store (hoisin, chili garlic sauce, seasoned rice vinegar), but I think it's worth buying them... you'll want to make this dish over and over again, and there are plenty of other yummy recipes to use them in!
Recipe adapted from here.
Ingredients:
2 cups rice, uncooked
1 tbsp sesame oil
1 bunch green onions, minced
2 cloves garlic, minced
1 lb ground turkey
2 tbsp chili garlic sauce (in the international foods aisle)
2 tbsp hoisin sauce (in the international foods aisle)
1 tsp crushed ginger
1 lb green beans, washed and ends trimmed
1 tbsp low sodium soy sauce
1 tbsp seasoned rice vinegar (in the international foods aisle)
Directions:
1. Cook rice according to package directions.
2. In a large skillet, heat sesame oil over medium-high heat. Add green onions and garlic and saute for 2 minutes. Add ground turkey and saute for 5 minutes, separating into pieces with a spatula.
3. Add in chili garlic sauce, hoisin sauce, and ginger, and stir until mixed. Add green beans and soy sauce and stir.
4. Cook until green beans are slightly tender (about 10 minutes).
5. Add in rice vinegar and allow to cook for one more minute.
6. Serve over rice!
Enjoy!
Recipe adapted from here.
Ingredients:
2 cups rice, uncooked
1 tbsp sesame oil
1 bunch green onions, minced
2 cloves garlic, minced
1 lb ground turkey
2 tbsp chili garlic sauce (in the international foods aisle)
2 tbsp hoisin sauce (in the international foods aisle)
1 tsp crushed ginger
1 lb green beans, washed and ends trimmed
1 tbsp low sodium soy sauce
1 tbsp seasoned rice vinegar (in the international foods aisle)
Directions:
1. Cook rice according to package directions.
2. In a large skillet, heat sesame oil over medium-high heat. Add green onions and garlic and saute for 2 minutes. Add ground turkey and saute for 5 minutes, separating into pieces with a spatula.
3. Add in chili garlic sauce, hoisin sauce, and ginger, and stir until mixed. Add green beans and soy sauce and stir.
4. Cook until green beans are slightly tender (about 10 minutes).
5. Add in rice vinegar and allow to cook for one more minute.
6. Serve over rice!
(green onion + garlic)
(ground turkey)
(after adding green beans and soy sauce)
Ta-da!
Enjoy!
Thursday, January 22, 2015
Kelly's Lasagna
I think a good lasagna recipe is a core component of any recipe collection. It's wonderful comfort food, and when you add some garlic bread and Caesar salad it makes an easy and excellent dinner for family and friends! I've stuck with the same lasagna recipe since I first made it my sophomore year of college, and I never get tired of it! It has a little bit of a "kick" thanks to the spicy sausage and hot pepper Classico sauce, and it's nice and substantial thanks to all the meat and the chunky Ragu sauce.
Okay, so lasagna doesn't photograph well. But it's delicious, I promise. :)
Recipe from my friend, Kelly.
Recipe makes two 9x13 lasagnas. Half the recipe to make just one pan.
Ingredients:
12 lasagna noodles, cooked according to package directions
2 lbs ground beef, cooked and drained
1 lb Jimmy Dean "Hot" pork sausage, cooked and drained
1 jar Ragu "Chunky Garden Combination"
1 jar Classico "Hot Pepper"
32 oz whole ricotta cheese
2 large eggs
1 cup freshly grated Parmesan cheese
2 bunches of green onions, minced (whites only)
8 oz fresh spinach leaves, chopped
7-8 cups mozzarella cheese
Directions:
1. Lightly spray two 9x13 pans with cooking spray. Preheat oven to 350.
2. Lay 3 lasagna noodles in the bottom of each pan.
3. Mix ground beef, sausage, Ragu sauce, and Classico sauce in a bowl. Spread 1/4 of the mixture over the noodles in each pan.
4. Mix ricotta, eggs, Parmesan, and green onions in another bowl. Spread 1/4 of the mixture over the meat sauce in each pan.
5. Spread 1/4 of the spinach leaves over the ricotta mixture in each pan.
6. Sprinkle 1/4 of the mozzarella over the spinach leaves in each pan.
7. Repeat each layer (three more lasagna noodles, then 1/4 of the meat sauce in each pan, then 1/4 of the ricotta mixture in each pan, then 1/4 of the spinach leaves in each pan, and top with 1/4 of the mozzarella).
8. Bake for 1 hour, or until cheese is lightly crusted and browned on edges. Let cool 10-30 minutes before serving.
Enjoy!
Okay, so lasagna doesn't photograph well. But it's delicious, I promise. :)
Recipe from my friend, Kelly.
Recipe makes two 9x13 lasagnas. Half the recipe to make just one pan.
Ingredients:
12 lasagna noodles, cooked according to package directions
2 lbs ground beef, cooked and drained
1 lb Jimmy Dean "Hot" pork sausage, cooked and drained
1 jar Ragu "Chunky Garden Combination"
1 jar Classico "Hot Pepper"
32 oz whole ricotta cheese
2 large eggs
1 cup freshly grated Parmesan cheese
2 bunches of green onions, minced (whites only)
8 oz fresh spinach leaves, chopped
7-8 cups mozzarella cheese
Directions:
1. Lightly spray two 9x13 pans with cooking spray. Preheat oven to 350.
2. Lay 3 lasagna noodles in the bottom of each pan.
3. Mix ground beef, sausage, Ragu sauce, and Classico sauce in a bowl. Spread 1/4 of the mixture over the noodles in each pan.
4. Mix ricotta, eggs, Parmesan, and green onions in another bowl. Spread 1/4 of the mixture over the meat sauce in each pan.
5. Spread 1/4 of the spinach leaves over the ricotta mixture in each pan.
6. Sprinkle 1/4 of the mozzarella over the spinach leaves in each pan.
7. Repeat each layer (three more lasagna noodles, then 1/4 of the meat sauce in each pan, then 1/4 of the ricotta mixture in each pan, then 1/4 of the spinach leaves in each pan, and top with 1/4 of the mozzarella).
8. Bake for 1 hour, or until cheese is lightly crusted and browned on edges. Let cool 10-30 minutes before serving.
Meat Sauce
Ricotta Mixture
Layer 1: Noodles!
Layer 2: Meat Sauce!
Layer 3: Ricotta!
Layer 4: Spinach!
Layer 5: Cheese!
Ta-da!
Enjoy!
Tuesday, January 20, 2015
Parmesan Zucchini & Corn
Over the last year or so, I've developed a love for side dishes. I used to be a big fan of one-dish dinners, but in an effort to work more veggies into our diet I started cooking side dishes a lot more, and I really love them! This one's quick and easy and delicious!
Recipe adapted from here.
Ingredients:
2 tbsp olive oil
2 cloves minced garlic
4 medium zucchini, diced
1 cup frozen corn
1/4 tsp dried basil
1/3 tsp dried oregano
1/4 tsp dried thyme
salt and pepper, to taste
juice from 1 lime
2 tbsp fresh chopped cilantro
3 tbsp freshly grated Parmesan
Directions:
1. Heat olive oil in a skillet over medium heat. Add garlic and saute for about 1 minute. Add zucchini, corn, basil, oregano, and thyme. Cook until zucchini is tender and cooked through (about 4 minutes).
2. Season with salt and pepper, then add in lime juice and cilantro.
3. Sprinkle with Parmesan and serve!
Recipe adapted from here.
Ingredients:
2 tbsp olive oil
2 cloves minced garlic
4 medium zucchini, diced
1 cup frozen corn
1/4 tsp dried basil
1/3 tsp dried oregano
1/4 tsp dried thyme
salt and pepper, to taste
juice from 1 lime
2 tbsp fresh chopped cilantro
3 tbsp freshly grated Parmesan
Directions:
1. Heat olive oil in a skillet over medium heat. Add garlic and saute for about 1 minute. Add zucchini, corn, basil, oregano, and thyme. Cook until zucchini is tender and cooked through (about 4 minutes).
2. Season with salt and pepper, then add in lime juice and cilantro.
3. Sprinkle with Parmesan and serve!
Everything cooking in the skillet!
All cooked; adding in Parmesan!
Ta-da!
Enjoy!
Thursday, July 17, 2014
Lemon Basil Grilled Salmon
Summertime is grilling season around here, and this is one of the best grilling recipes we've ever come across! The salmon is so flavorful and just perfect for a light, summer meal.
Recipe adapted from here.
Ingredients:
1 tbsp vegtable oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 lemon, juiced
1/2 tsp grated fresh ginger root
2 tbsp honey
1/3 cup chopped fresh basil
1 tbsp finely chopped shallots
1 salmon fillet with skin (about 2-3 pounds)
Directions:
1. Cover a cookie sheet or large pan with two layers of foil. Lay the salmon fillet, skin side down, on the foil.
2. In a small bowl, mix together oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil, and shallots. Pour mixture over the salmon.
3. Preheat a grill for medium-low heat while the salmon marinates. When the grill is ready, slide the foil with the salmon onto the grill. Grill fillet for about 20 minutes, or until salmon flakes with a fork.
4. When serving the salmon, use a spatula to separate the salmon from the skin (which will stick to the foil).
(salmon inside a double layer of foil)
(marinade mixture)
(marinating salmon)
(after grilling)
Ta-da!
Ingredients:
1 tbsp vegtable oil
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 lemon, juiced
1/2 tsp grated fresh ginger root
2 tbsp honey
1/3 cup chopped fresh basil
1 tbsp finely chopped shallots
1 salmon fillet with skin (about 2-3 pounds)
Directions:
1. Cover a cookie sheet or large pan with two layers of foil. Lay the salmon fillet, skin side down, on the foil.
2. In a small bowl, mix together oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil, and shallots. Pour mixture over the salmon.
3. Preheat a grill for medium-low heat while the salmon marinates. When the grill is ready, slide the foil with the salmon onto the grill. Grill fillet for about 20 minutes, or until salmon flakes with a fork.
4. When serving the salmon, use a spatula to separate the salmon from the skin (which will stick to the foil).
(salmon inside a double layer of foil)
(marinade mixture)
(marinating salmon)
(after grilling)
Ta-da!
Enjoy!
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