Recipe of the week: Pumpkin Crisp

Nothing says fall like pumpkin, it seems like all the stores have pumpkin stuff right now.  I am not a fan of pumpkin pie, I don't like the texture, but I do like the flavor.  I made this the other day and it was delicious.  I used a cake mix from Trader Joe's because it has less junk in it than others.  Let me know what you think.  A Votre Sante!

Pumpkin Crisp

1 15 oz can of pumpkin
2 eggs
1 cup evaporated milk
3/4 cup of sugar (I used raw)
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 butter or white cake mix
1/2 cup chopped walnuts or pecans
1 stick of butter melted

Preheat oven to 350.  Mix the first 6 ingredients in a large bowl until eggs are incorporated.  Pour into a 9X13 pan that you have sprayed with cooking spray.  Sprinkle cake mix over the top so it's evenly distributed.  Top with the chopped nuts.  Drizzle butter over the top and bake for about 45 minutes or until the knife comes out clean.  Serve with whipped cream or ice cream.  Enjoy!

Recipe of the week: Spinach Artichoke Pasta

I was reading this blog the other day and thought hmm, why didn't I ever of that!  My family loves my spinach artichoke dip found here.  I'm always looking for stuff I can do ahead of time or in the crock pot since I never know when football practice is going to end and how much time I'll have to fix dinner.  Let me know what you think of my version.  A Votre Sante!

I lightened up mine a bit, plus made a smaller amount, here's what I did different:

Spinach Artichoke Pasta

2 Tbsp butter
2 cloves garlic
2 Tbsp flour
2 cups of 2% milk
salt and pepper to taste
1 can artichoke hearts quarted
1 bag baby spinach
3/4 cup Parmesan cheese
3 oz mozzarella
1/2 cup vegetable broth
1 lb Mostaccioli (it's like Penne only not ribbed, my nana always used it, Barilla makes it)


Cook Mostaccioli according to package, al dente.  Drain and set aside, covered.
Over medium heat melt butter, add garlic.  Once browned add flour to make a roux.  Add milk, wisk until smooth, keep stirring once it's bubbly turn down to simmer and add Parmesan cheese and vegetable broth.  Minus the vegetable broth and you have an Alfredo sauce...keep going if you want more.  Add the mozzarella, artichoke hearts and 1/2 of the spinach.  Once the pasta is drained and back in its pot you can pour the mixture on top.  You can stop there if you want, otherwise get out a 9X13 pan.  Pour the pasta/sauce mixture, stir in the rest of the bag of spinach.  Top with an addition sprinkle of Parmesan cheese.   Bake at 350 for about 20 minutes.  Enjoy!

Recipe of the week: Spinach Frittata

I'm a big fan of breakfast for dinner.  Pancakes, omelettes, waffles, frittatas, vegetable egg bake, you name it we'll eat it for dinner.  Tonight I was short on time and only have one kid at home so I whipped up a frittata.  I'm a big fan of using whatever you have in the frig so along with the spinach and tomato I threw in a few mushrooms  and the last bit of Gorgonzola I had and viola in less than 30 minutes.  You can use just about anything you have on hand.  A Votre Sante!

3 cups spinach
1 Tbsp olive oil
1 tsp chopped garlic or 1 clove chopped
1-2 roma tomatoes chopped
4-5 chopped mushrooms
3 eggs
3 egg whites
1/2 cup shredded cheese (I used Monterey jack)
1 Tbsp Gorgonzola
salt and pepper to taste

Preheat oven to 350 degrees.
In an oven proof pan (mine is cast iron), saute garlic and spinach in the olive oil for about 2 minutes.  Add the tomato and mushroom, saute for another minute.  Set aside.  Crack and beat eggs and egg whites, add a little bit of salt and pepper.

Pour the egg mixture over the vegetables and top with cheese.

Bake for about 13-15 minutes or until the eggs are set and the cheese is bubbly.  Enjoy.

Recipe of the week: Roasted Red Potatoes

 This is one of my family's favorite way to eat potatoes.  It's super easy, you can use red or yellow bell peppers if you want but I usually use green.  Let me know what you think.  A Votre Sante!

Roasted Red Potatoes

1 lb red potatoes cleaned and quartered (about 10-12)
1 green bell pepper diced
1 onion diced
3-4 Tbsp olive oil
sea salt to taste
fresh ground black pepper to taste

Preheat oven to 375degrees. Toss potatoes, bell pepper and onion together and spread out in a 9X13 baking dish.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake covered for about 45 minutes or until potatoes are fork tender.  Enjoy!