Favorite Family Recipes Right to You!

Month: September 2018

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

This ratatouille seasoned vegetables with couscous and feta is the perfect hybrid that comes together easily for weeknight-friendly food.  The couscous element is ready in less than 10 minutes.  A quick roast in the oven and the base of the veggies is ready to go […]

WEEKNIGHT TURKEY & LENTIL SLOPPY JANES

WEEKNIGHT TURKEY & LENTIL SLOPPY JANES

So, Why Sloppy Janes and not Sloppy Joes?  Traditionally, Sloppy Joes made with Turkey are called Sloppy Janes.  Simple as that Beef for Joes and Turkey for Janes.  So, since we added lentils to our version do we need a new name? Sloppy Janets, Jasons? […]

Smoky Corn Chowder with Squash and Peppers

Smoky Corn Chowder with Squash and Peppers

 

This Smoky Corn Chowder with Squash and Peppers would work well any time of the year; however, it is really the perfect Summer-to-Fall transition soup.  It utilizes the veggies at their peak (feel free to sub fresh corn if you have it on hand!).  The dish is also light enough for still-warm days, but cozy enough for starting-to-cool nights.

The entire dish comes together quickly and easily.  Serve with some cornbread, a light salad, maybe some broiled tomatoes, and you have a simple, weeknight friendly meal that tastes like it took a while.

How to make the tortilla strips to top?  Thinly slice fresh corn tortillas, cut the strips in approximately 1″ pieces.  Spray a pan with olive oil spray. Heat pan to medium-to-medium-high.  Add the tortilla strips and spray again, lightly, with olive oil.  Cook, tossing often, until lightly browned.  Add some salt and/or chili powder if you like.

Smoky Corn Chowder with Squash and Peppers

Ingredients

  • 1 t olive oil
  • 1 c green onions chopped
  • 1/4 c celery chopped
  • 1 lb yellow squash chopped
  • 1 yellow bell pepper seeded and chopped
  • 12 oz frozen corn thawed, divided
  • 2 1/2 c milk I used 2%
  • 3 chipotle peppers in adobo
  • 1 t dried thyme
  • 1 t smoked paprika
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 T apple cider vinegar I used this one
  • 1/2 c shredded sharp cheddar cheese

Optional toppings

  • additional corn
  • chopped green onions
  • crumbled cooked bacon
  • chili powder
  • ground black pepper
  • corn tortilla strips
  • shredded cheddar cheese

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WILD RICE SALAD WITH APPLE-LEMON DRESSING

WILD RICE SALAD WITH APPLE-LEMON DRESSING

This Wild Rice Salad with Apple-Lemon Dressing is the perfect versatile salad!  It is light enough to work as a side dish. Chicken or Turkey would pair very well.  This would also work as a lunch dish or light entree. The wild rice and chickpeas […]

COZY CABBAGE AND NOODLE BAKE

COZY CABBAGE AND NOODLE BAKE

This Cozy Cabbage & Noodle Casserole is perfect for chilly fall nights.  It combines creamy egg noodles with cabbage, and a tomato beef sauce with spicy ginger and seasoned rice vinegar for some zip.  The sauce comes together with minimal hands-on time.  While the sauce […]

TWO-CHEESE PASTA WITH PEAS AND CHILI OIL

TWO-CHEESE PASTA WITH PEAS AND CHILI OIL

This Two-Cheese Pasta with Peas and Chili Oil is the perfect weeknight dish that also has just enough zip to keep it fun.  It comes together super-easy and left-overs keep really well (hello Tomorrow’s Lunch!).

I LOVE peas, they are always so bright and fresh and, even better for us busy people, they freeze amazingly well.  Frozen peas are absolutely perfect for this recipe!  Here is the pea mixture for the recipe:

This one really comes together well.  So no, stress, no issues and there you go

An easy, fast, awesome pasta!  LOVE LOVE LOVE! Do you love it too, please tell me in the comments!

TWO-CHEESE PASTA WITH PEAS AND CHILI OIL

Ingredients

  • 16 oz Cellentani pasta these are a great deal if you love this noodle like I do
  • 1.5 c frozen peas
  • 3 T olive oil divided
  • 2 chipotle chilies
  • 1/4 t chipotle powder
  • 1/2 red onion diced
  • 3/4 c habenero cheese cubed (I used cabot)
  • 1/4 c grated parmesan cheese
  • 1/4 t garlic powder
  • 1/2 t salt
  • 1/4 t crushed red pepper flakes
  • 1/4 t ground black pepper

Instructions

  1. Cook pasta as directed on the package, reserving about 3/4c of the cooking water.
  2. Heat 2T of the olive oil, the crushed pepper flakes, garlic powder, chipotle powder and 2 chilies (split in half) in a skillet over medium heat. Add the red onion and cook until becoming translucent (about 3 minutes). Add the peas and cook to warm through about 2 minutes.
  3. Remove the whole chiles and set aside.
  4. Toss the cooked pasta with the remaining 1T of olive oil. Season with the salt and pepper.
  5. Stir together the pea mixture and the noodles. Add in the pepper jack cheese and any pasta water needed to get a smooth consistency.
  6. Top with the grated Parmesan cheese.

Recipe Notes

Love Spicy Heat? Dice your chipotles before cooking and leave them in the dish!

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FAJITA-STUFFED QUESARITOS

FAJITA-STUFFED QUESARITOS

QUESA-WHAT? Quesaritos are a combination of Mexican dishes made popular by a famous fast-food Mexican restaurant.  It combines a quesadilla and a burrito. Their recipe includes rice; however, we have dialed back the carbs a bit and subbed the rice for some yummy and fresh […]

VEGETARIAN CROCK POT CINCINNATI-STYLE CHILI

VEGETARIAN CROCK POT CINCINNATI-STYLE CHILI

Do you love Cincinnati-Style Chili?  Or, maybe, like my husband, you had never heard of it.  I was in the “what?” camp until college when my roommate was from Ohio.  One weekend she invited me to go visit her family with her and, while there, […]