This super-creamy Gnocchi with Pumpkin, Bacon and Sage Sauce is ready in under 20 minutes! Create the luxurious pumpkin sauce and pour it over melt-in-your-mouth, soft potato gnocchi, then garnish with Parmesan and fresh sage for a delicious, elegant meal that’s easy enough for weeknights.
Once the grill gets fired up, some people are happy to eat only burgers all summer long. I’m not one of them. Don’t get me wrong—I love some good hamburger recipes, but ground beef can do so much more than hang out on a bun. I like to mix it up with taco salad, foil-pack stuffed peppers, BBQ meatballs, totchos and more. But each of these recipes is burger-level easy—all are ready in under an hour with 35 minutes of prep or less. So get ready to take your summer cooking to new ground.
Don’t get me wrong—I love traditional burrito recipes as much as anybody else. But there ARE times when a flour tortilla seems a little…unnecessary. Like when you’re working with particularly flavorful ingredients, such as fresh pico de gallo, homemade cilantro rice and chicken skillet-browned in zesty dressing. Why would you cloak all that goodness under a white wrap?
My interest in St. Patrick’s Day traditions can be measured on a scale somewhat like this:
Corned beef and cabbage? DING-DING-DING, we have a winner!
Is it weird that I do a happy dance whenever my grocery store stocks a new, unusual product? (Probably. We’ll pretend I didn’t mention that.) I’m an adventurous eater, and that’s a trait I’d LOVE to pass on to my kidlets…someday. Hopefully. It’s a work in progress!
Not gonna lie: There are some dishes I don’t share. When my kiddos come up to me with mouths wide open (known around my house as “the baby-bird maneuver”), I’m ordinarily happy to pop a forkful of whatever I’m eating into their gaping jaws. But for shrimp? Nope. Uh-uh. Get your own plate. Continue reading
Grilled cheese sandwiches are one of my absolute favorite comfort foods in the winter months. When I was a child, my mother would make us grilled cheese sandwiches using a big-ol’ grilled cheese press with a metal handle, springs and all. We’d always eat our grilled cheese with a piping-hot bowl of tomato soup for dipping, and a pickle on the side. Nowadays, we make grilled cheese a lot in our house, but we aren’t equipped with a dedicated grilled cheese press, so we use a large frying pan on the stovetop. Continue reading