Bacon Mushroom Swiss Cheeseburger Casserole

So, here's the deal. I'll keep it short and sweet.

Because it's Friday, and because I love you guys, we are going to take my favorite burger and make it into a casserole.

Stay with me because things are about to get crazy. You want this--nay, you NEED this in your life. I'm not sure what I was thinking when I dreamed up this recipe, but if I were this creative all the time I like to think that I'd be in a pretty good place in life.

This Bacon Mushroom Swiss Cheeseburger Casserole is essentially a really delicious deconstructed burger. We are taking bold flavors and we are being bold.

I took some inspiration from my Mom's Macaroni and Cheese recipe, namely by creating a simple cheese sauce by melting a block of cheese into condensed soup. Only this time, we will melt swiss cheese into mushroom soup. Do you see where I'm going with this?

Bacon is baked until crispy, ground beef is browned and crumbled, and the whole kit and caboodle gets mixed together with orecchiette pasta then topped with crispy french fried onions! Bam! Burger casserole.

By the way what does the phrase kit and caboodle actually mean? Where the heck did it come from and who was the first soul to utter the phrase? I'm not sure how I feel about it...

I digress...

Vegetable Skillet Lasagna

This idea of one-pan dinners is a life saver. I love you, one-pot meals. You make my heart go pitter patter.

I feel like all I keep saying to you is how hectic my life has been. And I know it's really lame to complain about things like that so let me just say this -- I have been wildly appreciative of quick weeknight meals that result in very few dirty dishes but still taste delicious.

Enter: Skillet Lasagna. There are tons of variations of skillet lasagna out there. Some use lasagna noodles, some use regular pasta, others have ground meat in them, some are loaded with veggies and other good stuff.

This recipe for Skillet Vegetable Lasagna is so simple but the flavors are bold and delicious. Fresh carrots, zucchini, and spinach make for a robust pasta, even without meat. Try this for Meatless Monday--it won't disappoint!

Also, if you don't have an oven-proof skillet, just use a big skillet with a tight-fitting lid. You can melt the cheese over the top by covering the pan on the stove top after assembling all the layers.

Though this is a good time to plug my love for my Cast Iron Skillet. I've used it many times before (like biscuits and steak roll-ups). It is such a great kitchen staple that will last you for years!

Football Sunday Appetizers!

Who's ready for some football!?!?!?!?!?!?

Excessive punctuation. My apologies.

It's a rainy Sunday here in the Boston area, which means it's the perfect day to gather up some friends, cook up some tasty appetizers, and enjoy hours and hours of football! Sounds fun to me--just add beer!

Here's some inspiration to get your appetizer gears grinding. Follow the links to the step by step recipes and get cooking!

BBQ Chicken Nachos.

Swoon. You need these in your life. Traditional nachos with a cheesy, barbeque-y, twist. Plenty to share, if you're willing of course.

Pepperoni Pizza Dip.

What do you get when you add cream cheese, pepperonis, melted mozzarella cheese and warm marinara sauce? If you said, APPETIZER BLISS, you'd be right. This dip begs to be eaten with slices of warm Italian bread.

Crispy Sweet Potato Ravioli.

It's all the flavors of autumn, packed into a tasty little bite. Sweet potato, caramelized onions and mushrooms are packed into wonton wrappers and fried until crispy. These are going to fly off the table like crazy!

Crab Rangoons.

You're favorite Chinese take-out snack, right in your own kitchen. What is better than cream cheese and crab meat fried to golden brown perfection? Very little, in fact.

Creamy White Bean Dip.

The elegant older brother of hummus, this white bean dip is packed with fresh herbs and bright lemon juice. White beans are soft and subtle. Dip anything into this dish, and you'll be a happy camper. I enjoy it with celery sticks, english cucumbers, and whole wheat tortilla scoops!

Enjoy!

Lightened up -- BBQ Chicken Nachos

Fall has officially arrived and that means football season is in full swing!

I haven't had a lot of time to fully enjoy the first few weeks of the season, which means I haven't had much time to whip up a really fun game day appetizer.

Well, it's time for that to change and it is time for you guys to make these amazing BBQ Chicken Nachos on game day!

There are very few things in the world better than a big plate of nachos, a cold beer, and a whole Sunday full of football games. But we've all had the usual -- chips with melted cheddar cheese, jalapenos, taco meat, salsa, sour cream, the works. I think it's time we jazz up our nacho game and make it BBQ inspired instead! Added bonus - I'm lightening up this plate of nachos with a few key changes that won't compromise flavor but will make you feel less guilty when you add a second or third handful to your plate!

These nachos start with whole wheat tortilla chips (I'm a fan of Tostitos whole wheat scoops, but any tasty tortilla chip will do!) and shredded grilled chicken breasts. To stay true to the barbeque theme, Monteray Jack cheese is melted on top of the chips and chicken. Oh boy, it's getting real.

After the nachos come out of the oven, a few additional toppings are added in order to take our nachos to the next level: cole slaw, prepared with a homemade chipotle mayonnaise, low sodium BBQ sauce, and green onions. Crispy, smokey, cheesy BBQ nachos. I mean, how could this get any better?

Brussel Sprouts + Asparagus + Bacon Pasta with Gruyere Sauce

It's taken me three days to decide on what I should name this recipe. It was an amalgamation of delicious foods all joined together over whole wheat pasta smothered in a homemade Gruyere sauce.

If you don't like brussel sprouts (or rather, if you THINK you don't like them because I assure you that you probably DO like them) I have the answer.

It is bacon. Bacon will make you LOVE brussel sprouts.

Oh, and Gruyere cheese. Nutty, creamy, Gruyere cheese will also make you love brussel sprouts.

This Brussel Sprouts + Asparagus + Bacon Pasta with Gruyere Sauce will make you love everything. I had a vision for this dish and I just went with it. I could not have been more pleased with the results.

Thick slices of center cut bacon are diced and cooked until crispy. I sliced the sprouts up into thin ribbons and toss them together in a bit of the bacon grease (SWOON) with pieces of asparagus and sliced leeks. Leeks are in the same family as the onion or the chive. They are a little softer in flavor than an onion,  making them the perfect accompaniment to a rich, creamy, and delicious pasta dish.

The gruyere cheese sauce could not be any easier. We start by making a roux, which is just a bit of flour whisked into melted butter. Add in milk and stir in gruyere and parmesan cheese until a melty, rich cheese sauce is staring you in the face, begging you to eat by the spoonful.

Oh, by the way. I'm no fool. I know that whole wheat pasta loses its nutritional value when bacon and cheese and salt are added to the equation. Regardless, I really enjoy how robust the whole wheat pasta is. It is not nearly as flimsy as white pasta and for this dish, I really recommend a whole wheat.

Banana Oat Almond Butter Muffins

I have a weakness when it comes to breakfast. It's muffins. I love 'em.

There is a problem with muffins, you know...as delicious as they are, in general they are the antithesis of a healthy food. In excess, they are really bad for you.

These muffins, however. These muffins are moist and hearty and a bit better for you than your typical corn, pistachio, or chocolate chip muffin. They are every bit as delicious, the perfect compliment to a warm cup of a coffee.

Whip up a batch of these Banana Oat Almond Butter Muffins on Sunday evening and you will have a perfect on-the-go breakfast for the whole week. These muffins stay fresh for days and are incredibly flavorful!

There is no flour nor eggs in this recipe. Instead, we create delicious/amazing/tasty muffins using oat flour (AKA - rolled oats, pulverized in the food processor), almond butter, pumpkin puree, and mashed ripe bananas. Yum, yum, yum! Oh - extra bonus...no fancy equipment necessary here. Just a big bowl and a good fork for mixing.

Let's not delay any longer...

Pumpkin Snickerdoodles

Pumpkin season is back. Don't go kicking and screaming and telling me it is too soon for a pumpkin recipe. If it was socially acceptable to post pumpkin recipes around St. Patty's day, I'd do it. I love pumpkin. There.

These soft/tender/delicious/delectable cookies are a perfect way to ease into the idea of pumpkin EVERYTHING. They are like little pillows rolled in cinnamon, sugar, and pumpkin spice. And everything nice.

I am totally in love with these Pumpkin Snickerdoodles. And the recipe below yielded me about 34 cookies -- plenty to share with friends and family!

 

The pumpkin flavor is ever so subtle, but it adds a little something that traditional snickerdoodles just do not have. Pumpkin puree keeps these cookies soft and chewy for days and days. I amped up the traditional cinnamon sugar topping with pumpkin pie spice, a bit of ground ginger, and a dash of ground cardamom. This is the perfect fall cookie!