This dreary, cold Saturday consisted of a late brunch and lots of couch potato-ing by the Christmas tree :)

I love the simplicity of this recipe. You’re pretty much going to dump all things good & delicious into a cast iron skillet and finish it off in the oven. Easy! AND it’s not terribly terrible for you either, lots of fresh veggies with a little egg yolk running through it? I mean come on, YUMMMMM. And the way a cast iron skillet retains all the juices and flavors of the crispy prosciutto, it just can’t get any better.

2 cups butternut squash, cubed
2 large cloves garlic, minced
1/2 onion, chopped
olive oil
salt and pepper
2 cups fresh spinach
3 oz prosciutto, rough chopped
1 tablespoon fresh rosemary, chopped
4 oz shredded cheddar Gruyere cheese (I got this block of cheese super affordable at Aldi, but any white cheddar will do!)
5 eggs

1. Heat olive oil in a cast iron skillet over medium high heat; add onions and garlic and cook until softened
2. Add a little more olive oil, butternut squash, salt and pepper, spinach, prosciutto and rosemary. Stir and cook until squash is soft, about 5-6 minutes
3. Add a little shredded cheddar Gruyere and then crack 5 eggs right on top of the butternut squash hash (or really, however many you want or can fit in your pan)
4. Place skillet in oven at 400 degrees for about 10 minutes until eggs have reached desired done-ness. Hint, you can wiggle the pan to see how runny/stiff the egg whites and yolks are ;)
5. Top skillet with more shredded cheese & serve immediately

Optional – add diced tomatoes (ours were going bad and gave the plate a just a little fresh lift)

Sometimes I like to pretend that I eat healthy…

I’m not gonna lie, eating healthy is a daily struggle for me. I have always been somewhat of a “food snob”. But no matter who you are…eating healthy is hard. It’s such a challenge. I commend people that can avoid donuts on a daily basis (what?) or can eat raw veggies for a snack. I truly envy you, I just seem to have no self control :)

SO without further a do…here is a yummy AND healthy meal for you to try. EEEEK, IT’S GUILT FREE! Enjoy all the complex flavors, dimensions and layers of this dish without feeling the bloat or the shame.

makes 2 (hardy) servings

for the salad:
1 large sweet potato, peeled and cubed
1/3 cup fresh cranberries
1/4 cup coconut oil, melted
salt & pepper
4 strips turkey bacon
4 cups kale, torn and stems removed
2 cups cooked quinoa (room temperature or chilled)
2 salmon fillets
salt & pepper
olive oil

for the apple cider sage vinaigrette:
1/2 cup olive oil
1 tablespoon apple cider vinegar
1/4 cup honey
1 teaspoon Dijon
2 tablespoons mayo
1 small clove garlic, minced
2 tablespoons fresh sage, chopped
salt & pepper

1. Toss sweet potatoes, cranberries, salt & pepper and coconut oil on baking sheet; bake at 400 degrees for 30-40 minutes, flipping halfway through
2. Heat 2 tablespoons olive oil in a skillet over medium high heat, cook turkey bacon until crispy, chop and set aside
3. Make the vinaigrette by whisking together all of the ingredients, taste as you go and balance the flavors as you see fit! I didn’t measure so the measurements that you see above are just estimates – always taste as you go!
3. Pat salmon dry with paper towels, season both sides well with salt and pepper
4. In the same skillet add olive oil, cook the salmon over medium high heat cooking a few minutes on each side until slightly crisp
5. Combine sweet potatoes, cranberries, turkey bacon, cooked quinoa, kale and toss with as much/little of the vinaigrette as you want
6. Divide salad between two bowls, top with salmon and additional vinaigrette

This dressing is da bomb y’all. Save it for another day! Heck, I’m sure you have more kale leftover, create your own salad using the veggies that you DO like. Or use those sad lil vegetables that have been sitting in your fridge or on your counter all week long. Make a  kale and quinoa bowl…it’s a thing!

HAPPY BLACK FRIDAY! Now what to do with all those Thanksgiving leftovers…

I mean you can never go wrong with the traditional turkey, stuffing, cranberry sandwich. Usually anything that you can fit in between two pieces of bread is almost always acceptable, am I right?

Well – if you have leftover sweet potatoes, this one’s for you! Or if you have pumpkin or yams that could also be delish. Substitutions are always welcomed and allowed ;)

makes 2 servings

for the pancakes:
1 cup Bisquick (I love this stuff, definitely a staple in our house!)
1/2 cup milk (I used 2%)
3/4 cup mashed sweet potato
1 egg
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon all-spice
1 tablespoon sugar
pinch of salt
3-4 tablespoons butter

for the syrup:
1 tablespoon butter
3/4 cup maple syrup
2 tablespoons-ish bourbon (just taste as you go)
pinch of salt
8 strips of bacon, cooked & crumbled

1. Combine all the ingredients for the pancakes in a mixing bowl, the batter should be slightly thicker than your average pancake batter, don’t worry, this is good :) However, you can always add more milk if you prefer a thinner pancake
2. Melt a tablespoon of butter in a skillet over medium high heat and start droppin’ pancakes whatever size you want! Let them cook around 1-2 minutes on each side. Anytime you add a new group of pancakes to the skillet, add another pad of butter.
3. Lastly, make the syrup by melting butter in small sauce pan over medium heat, mix in syrup, bourbon and salt. Serve warm.

Tomorrow is THE day. The day America will change forever…Lord help us.

Nope, I’m not going to talk about the election, politics, Trump, Hillary or ANY of that on here because this is a fun place. This is a happy place.  But what I do I wanna talk about…..this cocktail though.

And hey, if you can’t make these in time for tomorrow night’s election, might as well keep this one around for Thanksgiving & Christmas because it’s sure to be a holiday crowd pleaser!

If you’ve never “candied” something before, here’s your chance! It’s super duper easy and it only takes a few minutes. Basically what you’re going to do is make a homemade simple syrup (sugar + water), dip sage leaves in the simple syrup, tuck away the leaves in the freezer for a little bit so they harden up. Boom! Candied sage.

champagne (Korbel Brut is my fav!)
cranberry juice
orange liqueur (I used Grand Mariner)
fresh cranberries
fresh oranges
cinnamon sticks
fresh sage
1/3 cup sugar
1/3 cup water

1. First, start off by making your candied sage! Heat 1/3 cup water + 1/3 cup sugar over medium heat. Once the sugar has completely dissolved, dip sage leaves into the pot one by one. Shake off excess syrup and lay the leaves on a plate and place in freezer.
2. Fill each glass about halfway with champagne, add a quick shot of orange liqueur, and fill the rest of the glass with cranberry juice
3. Top with cranberries, candied sage (so good!!), orange slice and cinnamon stick.
4. Pray to God that this presidential election isn’t the end of the world as we know it ;)

this is the definition of a last minute, throw together pie – and I kind of love it. It’s sinfully rich, fudgy and all the things a s’mores pie should be…

1 pre-made graham cracker crust
3/4 cup evaporated milk
1 shot (whatever that means to YOU!) Kahlua
1/2 jar of Nutella
1 cup chocolate chips (divided)
2 eggs, beaten
1 cup mini marshmallows
Nilla Wafers

1. In a small sauce pan, combine evaporated milk and Kahlua, bring to a boil then reduce to a low simmer
2. Add nutella, beaten eggs and 1/2 cup chocolate chips; whisk constantly until the mixture is smooth and thickened. Try not to drink it all!
3. Pour the chocolate mixture into a graham cracker crust and bake at 350 degrees for about 25 minutes. YES, it will look super strange and liquidy but no worries, it will bake perfectly and  come out looking like this when its done!

4. Let the  pie cool for 2 hours or until it reaches room temp – top with Nilla wafers, plenty of marshmallows and the remaining chocolate chips. I would strongly recommend a tall glass of milk on the side ;)

As always, just use what you have! While there is absolutely no shame in a pre-made crust, go the extra mile  and make your own graham cracker crust. No graham crackers? Try teddy grahams, nilla wafers, cookies, etc. The options are endless! Just crush up whatever you decide to use, mix it with melted butter and press onto a pie pan. Use large marshmallows instead of mini, Bailey’s Irish cream or coffee as a alternative to Kahlua. Don’t have evaporated milk? Use heavy cream or half and half.

Just taste test everything as you go and it will turn out exactly like you want it to. It really is that easy peasy and that’s my secret!

they say breakfast is the most important meal of the day…

Not a morning person? Me neither! This recipe is for the less fortunate like us ;)  Just sneak a bag of frozen shredded hash browns into your fridge the day before and you’ll basically just throw the rest together the next morning in a jiffy (I love that saying, who came up with that?)

makes 4 servings

30 oz frozen shredded hash browns, thawed
3 eggs, beaten
1/3 heaping cup flour
2 cups shredded sharp cheddar cheese
2/3 cup diced onion (I used yellow onion, use whatever!)
1 large clove garlic, minced
4 oz diced pancetta
salt and pepper
handful of chopped fresh parsley
EVOO

1. Make sure your shredded hashbrowns are completely thawed out – use a paper towel to squeeze excess water from them
2. Heat 1-2 tablespoons of EVOO in a skillet over medium high heat, add chopped onion, pancetta and garlic. Cook for about 2-3 minutes or until lightly browned. Set in large mixing bowl.
3. To that same bowl add the thawed hashbrowns, 3 beaten eggs, flour, cheese, parsley, salt & pepper.
4. In the same skillet, add a generous amount of EVOO – enough to cover the bottom of the pan
5. Shape hash brown mixture into palm-sized balls and slightly flatten, add to pan and fry 2 minutes per side or until crispy and brown

As always, use my recipe as a resource but feel free to put your own creative twist on it. I wish I could have added fresh red bell pepper, another cheese (yes, more cheese), fresh dill, etc. But what you see in this recipe is simply what I had on hand. I am not one to want to make a quick run to the grocery store first thing Sunday morning.

Also! Don’t feel like you have to eat these hash brown cakes alone (however, totally acceptable!). But for example, I added some guacamole and a sunny-side up egg to kick it up a notch.

Two things I ALWAYS have on hand in my kitchen…fruit and cheese. Once upon a time, I used to be a very picky eater. It took me a while to be on board with the whole fruit and cheese combo. Clearly, I’m over it and I’m better now…can’t stop, won’t stop.

The beauty of a galette is that there’s no rhyme or reason to its shape – almost like a free form pie. roll out the dough, pack yummy things on top, fold up edges, bake!

2 cans crescent roll dough
2 large pears, thinly sliced (I used bosc, they are a little bit crispier!)
4 oz brie, sliced
cinnamon
sugar
1 egg, beaten
honey
pecans

1. Take crescent dough out of the cans without using the perforated edges. Roll out both cans of dough onto floured surface, connecting 2 large rectangles into one giant shape…square-rectangle like.
2. Place dough onto lightly oiled giant pizza stone (or whatever your largest baking dish may be – just adjust your dough to fit it)
3. Arrange brie and pear slices evenly on top of dough. Top with cinnamon, sugar and honey (measurements are up to you!)
4. Fold up the outer edges however you want! Make it pretty, rustic, messy – whatever your heart desires!
5. Brush the edges of the galette with beaten egg
6. Bake at 350 degrees for about 15 minutes or until edges are beautifully golden brown
7. Serve warm, add chopped pecans and more honey if you’re feelin’ it

Literally, eat this baby like a pizza.

Tis the season for comfort food, am I right? Warm flavors, aromatic spices, snuggly snuggles, big bowls of cheesy pasta, crackling fireplaces. All of it. I love all of it!

I’m not gonna lie, I weird-ed myself out a lil bit with this creation here, but I’m not regretting it. I’ve never made a pimento mac and cheese – let alone in a giant squash vegetable. HOWEVER, the creaminess of the spaghetti squash & pimento cheese together is balanced out perfectly by the crunchy, pita & sage butter crumb topping.

makes 4 servings

2 spaghetti squashes (why does that sound so funny?)
olive oil
salt & pepper
3 tablespoons butter
3 tablespoons flour
3 garlic cloves, minced
1 1/4 cup milk (I used skim, use whatever you have!)
2 cups shredded cheddar cheese
3 oz cream cheese
4 oz jar pimento peppers (do not strain)
1 teaspoon smoked paprika
1 teaspoon sriracha
1 cup pita chips, crushed
6 sprigs of fresh sage, chopped
4 tablespoons butter, melted

1. Cut both squashes in half long-ways and scrape out all the seeds and discard them
2. Lightly coat a baking sheet with olive oil (don’t worry about measuring it) and rub the 4 squash halves all over it – turning and covering the squash in the oil. Season the inside of the squash with salt and pepper, turn cut side down on baking sheet and bake at 375 degrees for about 35 minutes or until fork tender
3. While the squash is baking, start your pimento cheese sauce by making a roux (aka mixture of butter/flour)
4. Heat butter in saucepan over medium heat, once melted add minced garlic. Add flour when garlic has softened up a little bit.
5. Once the roux is thick and combined add milk, cheese, jar of pimentos (yep, just dump this right in), paprika, sriracha, salt & pepper; whisking while cheese melts. Add the cream cheese last and just keep whisking and taste testing ;)
6. When your spaghetti squash is done, scrape out all of the “noodles” with a fork. It’s the coolest thing ever! Save the squash halves because you’re going to put the noodles right back in after the next step…
7. Place spaghetti squash noodles in a strainer and wring out all of the excess water with paper towels – there’s gonna be A LOT of water! Do not skip this step because if ya do, you’re gonna have a soggy mess
8. Put the strained noodles back into your spaghetti squash halves, add cheese sauce and stir (use as much/little cheese as you want – judgement free zone)
9. Make the crumb topping by combining crushed pita chips, melted butter and sage – sprinkle on top of your boats and place back on baking sheet
10. Broil for 2-3 minutes and serve immediately! Enjoy!

Remember, you don’t have to follow recipes verbatim. They are simply an outline. Don’t have pita chips? Use any crackers or croutons you have lying around. Not wanting to deal with the spaghetti squash? I hear ya! Just use regular pasta/noodles instead. Dinner is what you make it. Not what the recipe makes it!

One of the best ways to create something out of the crumbs in your kitchen…nachos.

Find something for the “base” of your nachos and then just pile delicious things on top of it. It’s really THAT easy! Do it.

2 apples, sliced (I used gala, use whatever you have – I bet granny smith would be YUM)
chocolate chips
heath toffee bits
pretzels, crushed
caramel sauce fo drizzle

I don’t feel like directions are really necessary here…just throw everything on top of the sliced apples and enjoy!
PS, goes really well with a cup of hot, steamy spiced apple cider…aw yeah.

As always, these are just the ingredients I had on hand. Switch it up and use a pear instead of apples. Feelin’ a lil extra? add crumbled bacon. Have hot fudge or chocolate syrup? Use that! Recipes and directions are nacho friend. Have fun and do whatever you want to make whatever you want!