Ereka Vetrini
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My easy to assemble ITALIAN STUFFED BREAD is perfect for lunch, brunch & can even be served as an appetizer. Why do we remove the guts? Just so we can fit more inside!!Ingredients:1- 13 inch loaf of thick crusty bread8 slices fresh mozzarella2 ripe Roma tomatoes sliced thin1 tsp fresh or dry oregano1 tbsp olive oil3 cloves garlic grated1/4 tsp salt3 or 4 slices of prosciutto, ham or turkey1/2 cup pesto-Preheat oven to 350F-Slice the loaf in half.-Remove most, but not all of the bread from the bottom. Be careful NOT to break through the crust. -Add 4 slices of mozzarella, followed by tomato, then olive oil, oregano, 2 cloves grated garlic, salt, prosciutto & remaining 4 slices of fresh mozzarella.-Brush the top of the loaf with olive oil and grate 1 clove of garlic over the bread.-Bake the bottom in oven for 20 minutes or until the mozzarella has melted and the bread is golden brown. Bake the top for about 10 minutes or until golden brown.-Top the base with pesto, cover, slice and serve as shown!#stuffedsandwich #sandwich #sandwichrecipe #easylunch #easyrecipe #easyappetizers #appetizers #italianfood #cookingvideo #yum #momsofinstagram #homecooking
PASTA SALAD SEASON IS HERE! SAVE my GREEN GODDESS PASTA SALAD for your weekend dinner al fresco! ADD smoked salmon or rotisserie chicken for protein. Recipe Below. This pasta salad is heavy on the veggie. The dressing is light and citrusy perfect for the warmer weather that is coming our way! I lb of orecchiette pasta8 oz of fresh or frozen peas1 large bundle of asparagus chopped as shown1/3 cup chives chopped fine1 small red onion minced1/2 cup fresh mint1/2 cup fresh parsley1/2 tsp flaky salt1/2 cup grated parm Dressing:-1/2 tsp salt-1/4 tsp pepper-1/4 cup grated parm-1/3 cup olive oil-1 small lemon juiced-1 tbsp honey2 tbsp greek yogurt or 1/4 avocado -1/2 shallot-1/4 cup parsley-Bring one large and one medium sized pot of salted water to boil-Fill a medium sized bowl with ice water-Add the peas and the asparagus to the medium sized pot of boiling water and cook for only 2 minutes, then strain the veggies and add them to the ice water-Add the pasta to the large pot of boiling water and cook al dente. Strain and set aside to let cool to room temp.-For the dressing blend; 1/2 tsp salt, 1/4 cup grated parm, pepper, olive oil, lemon juice, honey, greek yogurt (or avocado) , shallot and parsley-To a large serving bowl add the pasta, the strained asparagus and peas, the chives, onions, parsley, mint, 1/2 cup grated parm and dressing. Toss well and sprinkle 1/2 tsp of flaky salt.
Save this MEATBALL PARM STUFFED BREAD for an easy weeknight dinner! Feel free to use ground turkey to lighten it up :)Ingredients:1 lbs ground beef or turkey1 large carrots minced1 large celery stalks minced1 small onion minced2 garlic cloves minced1 tbsp parsley minced1 tbsp fresh oregano 1/4 tsp salt1/2 cup grated parm1/4 cup pecorino romano1, 8 inch round loaf of sourdough bread2 cups low moisture mozzarella, divided1.5 cups sauce-Preheat oven to 375F-Add the ground meat to a large pan and cook over medium-high heat. Use a spatula to break apart the meat as it cooks. -Once cooked through, add minced carrots, onions, celery, garlic, parsley, oregano, and salt. Let cook until veggies are tender. -Remove from heat and mix in grated parm, grated pecorino Romano, and 1 cup of mozzarella.-Cut the top off the bread and remove most of the guts.-Fill bread bowl with ground meat mixture and top with remaining mozzarella.-Bake at 375F for 12 minutes, then broil for 1 to 2 minutes max.#meatballparm #stuffedbread #easyrecipe #dinnerrecipes
SAVE! This BUTTERNUT, CORNBREAD GRATIN was devoured by my family and will definitely be served this Thanksgiving!! Be prepared because it will steal the show!! The buttternut can be swapped with 2 small delicata squash or 1 large honey nut squash. Squash Base1/2 large butternut squash peeled, deseeded & sliced1 leek sliced thin and soaked to clean2 tbsp butter melted1 tsp dry rosemary1 tsp dry thyme1/2 tsp nutmeg1/2 tsp salt1/4 tsp pepper1 cup heavy creamCornbread Topping3 cups dried cornbread crumbled1/4 cup fresh chopped parsley2 tsp dried oregano1/2 tsp salt1 cup gruyere grated2 Tbsp olive oil-Preheat the oven to 400F-Add all of the “Squash Base” ingredients EXCEPT the cream to 13x9 casserole dish and mix to make sure the veggies are coated in the butter spices.-Pour the cream over the veggies, cover with foil and bake for 30 minutes covered then 10 minutes uncovered. -While veggies cook, ]mix together all of the “Bread Crumb Topping” ingredients.-After the veggies have been cooking for 40 minutes, remove from oven, top with corn bread mixture, return to oven and bake (uncovered) for 15 minutes. -Serve warm. #thanksgiving #thanksgivingdinner #thanksgivingsides #squashrecipe #butternutsquash #butternutsquashrecipe #easyrecipe #gratin #gratinrecipe #cornbread #vegetarian #vegetarianrecipes #momsofinstagram #cookingvideos #yum #vegetablerecipes
My ONE-PAN THANKSGIVING LEFTOVER POT PIE!! 2 tbsp butter1 carrot diced1 celery stalk diced1 small onion diced1 cup leftover veggies1 cup frozen peas1 cup leftover turkey1 cup of leftover mashed potato or sweet potato1 3/4 cup leftover gravy1 rolled pie crust 2 eggs whisked well-Preheat oven to 375F-Roll out pie crust so that it is about 1/2 inch larger than your skillet. -In an oven proof skillet heat 2 tablespoons of butter over medium heat. Once melted, add onion, celery and carrots. Cook until tender. -Add peas and leftover veggies like Brussels sprouts, turkey, mashed potatoes and leftover gravy. Cook til warm, then remove from heat. -Once cool enough, top with pie crust, brush with egg wash, cut 3 slits in the top and bake for 40-50 minutes or until pie crust is golden brown.#thanksgivingleftovers #onepan #yum #potpie #oneoanmeal #turkey #turkeypotpie #leftovers #nowaste
SAVE this BAKED OATMEAL STUFFED BAKED APPLE recipe if you are having trouble coming down from you post holiday sugar rush. These gluten-free, lightly sweetened baked oatmeal stuffed baked apples hits the spot!! baking dish by @juliskaofficial Makes 6 Apples3/4 gluten free rolled oats1 ripe banana2 tbsp apple sauce1 large egg2 large dates roughly chopped (Can substitute with 1 tbsp of maple syrup)3/4 tsp baking powder1/2 tsp cinnamon + more for dusting applesPinch salt-Preheat the oven to 375F-Use a small sized melon baller to remove the core and seeds from the apple.-Place into a casserole dish, dust center with cinnamon and bake for 10 minutes.-While the apples bake, add oats, banana, apple sauce, egg, dates, baking powder, salt and cinnamon to a blender and blend well. -Pour batter into each apple, filling 3/4 of the way. Return to oven and bake for 20-25 minutes more. #glutenfree #bakedoats #bakedapples #easyrecipe #cookingvideo #breakfast #snack #healthydessert #healthyrecipes #healthyeating #yum #cookingvideos #momsofinstagram #healthyliving
I’ve partnered with @MionettoProseccoUSA to share one of my favorite Feast of the 7 Fishes recipes, Mussels Arrabiata with Grilled Garlic Rubbed Bread! Mionetto Prosecco is born in Italy and shared everywhere making it the perfect drink to serve alongside this delicious starter! Serves 4Mussels Arrabiata 2.5 lbs of mussels cleaned and debearded 1/4 cup butter divided in 23 tbsp olive oil2 shallots minced3 garlic cloves minced1.25 cup Mionetto Prosecco1/2 tsp salt 1/4 tsp pepper2 tbsp Calabrian jarred chili pepper1/4 tsp coarsely ground pepper 1/3 Cup fresh parsley chopped -To a large pan add 2 tbsp butter, olive oil and warm over medium heat. -Add shallots and cook for 1 minute, then add minced garlic and cook for one minute more.-Add Mionetto Prosecco, salt and pepper. Let cook for about 3 minutes to let the alcohol cook off.-Add mussels and cover with a fitted lid. Let cook until most of mussels have opened then, using a slotted spoon, transfer just the mussels to the serving dish. Discard any mussels that did not open. -To the pan add remaining 2 tbsp butter, 2 tbsp Calabrian chili pepper and parsley. Once the butter has melted remove from heat and pour over the mussels. Garlic Rubbed Bread8 slices of grilled bread3 cloves of garlic peeled Rub raw garlic cloves against the surface of the bread and serve with mussels. 🇪🇺CAMPAIGN FINANCED ACCORDING TO EU REGULATION NO. 1308/2013. #MionettoProsecco #MionettoSevenFishFeast #MionettoHoliday #MioDolceFarNiente #AD21+ #feastofthesevenfishes
BAKED POTATO & BACCALA CROQUETTES is the 2nd course to my FEAST OF THE SEVEN FISHES Christmas Eve dinner. Baccala is a dried fish, preserved in salt that dates back to the day when there was no refrigeration. We traditionally eat it cold as a salad on Christmas Eve, but my aunt Enza recently told me about this recipe and this my interpreted what she shared. You can sub the cod for CRAB MEAT or any other cooked flakey fish. You can make the croquettes ahead of time and bake day of. Makes approximately 25 croquettesPotato & Baccala Mixture1 lb baccala, salt cod OR LUMP CRAB MEAT1.25 lb yukon gold potatoes1/3 cup fresh chopped parsley1/2 tsp salt1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp onion powder1/4 tsp pepper2 eggs whiskedBreadcrumb Mixture1 cup panko breadcrumbs1/2 tsp salt1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp onion powder1/4 tsp pepper 2 tbsp melted butterCalabrian Chili Pepper Mayo Dip1/3 cup mayo1.5 tbsp Calabrian chili pepperJuice from 1/2 lemon-Preheat oven to 450F.�-Line 2 baking sheets with parchment paper.-Soak baccala in unsalted water for 48 hours. During the day, change water every 3 hours. This step is a must. If you don’t, the baccala will be too salty. -Bring a large pot of unsalted water to a boil. Add baccala and cook for 15 minutes.-Boil potatoes, peel and run through the ricer or mash very well. -In a large bowl, combine all of the potato mixture ingredients.-In a medium sized bowl, combine all of the breadcrumb mixture ingredients.-Roll the potato mixture into 1.5 inch balls, coat them in the breadcrumbs and place onto the baking sheet. -Bake for 20 minutes or until the croquettes are golden brown.-While the croquettes bake, mix together all of the ingredients for the Calabrian chili pepper mayo. -Serve warm with dip.
GRILLED OCTOPUS WITH PARSLEY GREMOLATA & SQUID INK MAYO is my 3rd dish for Feast of the Seven Fish and It tastes as good as it looks! You can find squid ink at your local specialty food store. I found mine @citarellagourmetmarket I had a very proud mommy moment, when I watched my kids go nuts for this dish. For the Octopus1- 1.5 lb octopus, cleaned1/2 tbsp saltJuice from 1/2 lemon1 tbsp vegetable oil-Rinse octopus well and then removed the eyes and beak. If this makes you nervous, ask your fishmonger to do it for you.-Fill a large stock pot with water, lemon juice and salt. Bring to a boil and then lower to a simmer.-Dip the octopus legs into the water, 2 or 3 times to get them to curl. This is purely for aesthetics. -Lower the entire octopus into the water and let simmer for 50 to 60 minutes. You’ll know the octopus is done, when you can easily push a pairing knife into the thickest part of a tentacle. -Once done, gently remove the octopus and let it air dry in the fridge for an hour. If you try to immediately use a paper towel to pat dry, you will end up removing the delicate skin. -Once dry, preheat your grill to high.-Cut octopus into pieces. I removed the head and then sectioned off the tentacles before coating in vegetable oil.-Grill on high for about 4-5 minutes on each side or until the skin is charred and the tentacle ends are crispy. -Plate octopus, top with gremolata (see recipe below) and serve with squid ink mayo (see recipe below)Gremolata1/4 cup fresh parsley chopped1 small finely minced shallot Juice from 1/2 large lemon1/4 cup olive oil1 tsp anchovy paste (optional)Add all ingredients to a bowl and whisk.Squid Ink Mayo4 tsp squid ink (I found mine @citarellagourmetmarket )1/4 cup mayoAdd ingredients to a small bowl and mix well. #octopus #grilledoctopus #fishrecipe #feastofthesevenfishes #yum #gremolata #squidink #yum #homecook #tradition #christmasevedinner #homecook #momsofinstagram #grilledfish #cookingvideos #easyrecipe
#AD The secret behind a great grazing board, are the dips!! I easily whipped up these 3 dips (recipe below) in minutes using @FAGE All-Natural Sour Cream. #FAGE All-Natural Sour Cream is non-gmo and is super rich and creamy making it a great base for dips! #DipIntoFAGE Roasted Red Pepper Ranch Dip-2 roasted red peppers (jar or fresh)-2 tbsp ranch dressing seasoning-1 tsp lemon juice1/2 tsp hot sauce1/2 tsp salt12 ounces FAGE All-Natural Sour Cream2 tbsp parsley chopped2 tbsp celery finely choppedInstructions:-Add peppers, ranch dressing seasoning, lemon juice and hot sauce to blender. Blend well.-Add FAGE Sour Cream to a bowl. -Fold in pepper mixture, parsley and celery.Sweet Chipotle Lime12 ounces FAGE All-Natural Sour Cream1 tbsp chipotle in adobo (sauce only)1tsp salt1.5 tbsp honey1 tsp lime juiceInstructions: Add sour cream to a bowl. Mix in all other ingredients.Sour Cream & Onion12 ounces FAGE All-Natural Sour Cream1 tbsp onion powder1/2 tsp garlic powder1/2 tsp salt1/4 tsp pepper2 scallion chopped2 tbsp chopped chives1 tsp vinegarInstructions:Add sour cream to a bowl.Mix in all other ingredients
Today’s LUNCH IN A CRUNCH is HASSELBACK EGGPLANT two ways! This dish is totally customizable. Use any sauce or cheese you like! Swap turkey for ham or prosciutto….or make it #vegetarian by leaving it out entirely.2 mini eggplant1/2 tbsp olive oil1/4 tsp salt1/3 cup pesto (store bought or homemade)1/3 cup sauce (store bought or homemade)1/4 cup grated parm2 slices of turkey, ham or prosciutto cut into pieces-Preheat oven to 425F-Slice eggplant as shown-Place both onto a small baking sheet. Drizzle with olive oil, salt and bake for 15 minutes just to make it easier to stuff.-For the first eggplant, coat outside and in between slices with pesto. Take 1/2 the grated parm and sprinkle in between the slices and on top.-For the second do the same, but with the tomato sauce and remaining grates parm. -Add pieces of sliced turkey in between the slices-Bake for 25 minutes or until eggplants are nice and soft.#lunchinacrunch #hasselback #easyrecipe #quickrecipes #simplerecipe #quicklunch #easylunch #lunchtime #momsofinstagram #cookingvideos #howto #vegetarian #eggplantrecipes
My VEGAN “CREAMY” MUSHROOM SOUP has zero cream or butter and a tons of flavor!! I’m super proud of this recipe and hope you love it as much as my family did!! Bowl from @juliskaofficial 1.5 ounce of dried porcini mushrooms1/4 cup olive oil1 onion peeled and sliced3 small leeks sliced (approximately 2 cups)2.5 tsp thyme minced1 tsp salt 1/4 tsp pepper 3 large yukon gold potatoes- peeled and cut into cubes12 ounces raw cauliflower florets4 cups low sodium vegetable broth3 stalks of fresh oregano Chopped parsley for garnishInstructions:-Add 1 ounce of dried porcini mushrooms to a bowl and cover with 2 cups of boiling water. Let sit for 30 minutes, then strain through a cheese cloth. Reserve the liquid and the mushrooms, throw away the cheese cloth. -Add the remaining dried porcini mushrooms (1/2 ounce) to a blender and blend until it turns into dust. Set aside.-Soak sliced leeks in water and then strain and pat dry. -To a large pot, add olive oil, onions, leeks, thyme, salt and pepper. Saute` over medium heat until veggies are tender. -Add potatoes, cauliflower, porcini mushroom “juice”, rehydrated porcini mushrooms, 2 tbsp of the “porcini dust”, veggie broth and oregano.-Bring to a boil then reduce to a simmer and let simmer until the potatoes are VERY tender. -Remove the oregano stalks and blend. I love my immersion blender, BUT you will get the best results if you blend this soup in a blender. -Top with parsley and porcini salt!!Porcini Mushroom Salt 2 tsp salt2 tsp porcini mushroom dust1 tsp crushed Aleppo or crushed red pepperAdd all of the above ingredients to a small bowl and mix well. #veganrecipes #souprecipe #goodsoup #vegetarianrecipes #ketorecipes #whole30recipes #easyrecipe #yum #cookingvideo #momsofinstagram #foodblogger #healthyrecipes #healthyfood #vegetarian #mushroomsoup
SAVE my RIBOLLITA (Tuscan Bread Soup) recipe for when you are craving something nourishing, warm and sooooo satisfying!! This was my favorite thing to eat when I was living and studying in Firenze, Italy. Ribollita literally means reboiled. Traditionally Italians would take day old minestrone, reboil it and add stale bread to create a porridge like hearty soup.INGREDIENTS: -1/4 cup of olive oil-1 onion minced-3 cloves of garlic minced-2 carrots minced-2 celery stalks minced-1/2 tsp salt-1.5 tsp chopped fresh thyme-6 oz crushed canned tomatoes-1 can of drained cannellini beans-1 can of puréed cannellini beans-2.5 cups chicken broth1 (can sub with 1.5 cups of veggie broth + 1 cup water)-2 sprigs of fresh rosemary-1 bundle lacinato kale rinsed and torn into small pieces (can be subbed with escarole or spinach)-2 or 3 large pieces of crusty bread torn into pieces-extra virgin olive oil to drizzle-Grated Parmigiano Regianno garnishInstructions:-Add olive oil to a large pot, heat over medium heat and add minced onion, garlic, carrot, celery, salt and thyme.-Once veggies have almost dissolved into the oil, add canned tomatoes, drained cannellini beans, puréed cannellini beans, broth, and kale (or spinach). -Let simmer for 15 minutes, remove rosemary sprig, then add torn bread. -Stir until the bread dissolves into the soup. -Serve warm with a drizzle of extra virgin olive oil and freshly grated Parmigiano Regianno!#souprecipe #soup #ribollita #italianfood #easyrecipe #simplerecipe #vegetarianrecipes #yum #winterfood #veganfriendly #cookingvideo #momsofinstagram
Roasted Chestnut & Persimmon Parfait! Roasting Chestnuts-Preheat oven to 425F-Place a cast iron skillet into the oven-Using a sharp pairing knife cut an X through the shell of the rounded side of each chestnut.-Bring a large pot filled with water to a boil-Boil the chestnuts for just 30 seconds-As the chestnuts are boiling, remove the skillet from the oven.-Transfer the chestnuts from the boiling water to the skillet-Place the skillet back into the preheated oven for 15-20 minutes.-Let cool and peelChestnut Crumble for Parfait or Oatmeal-6 Pitted date-1/3 Cup of hazelnuts-1 Cup of peeled chestnuts-1Tbsp cocoa powder-1 Tsp of espresso powder-Zest from an orange-Splash of Sambuca (optional)-pinch of salt#chestnuts #persimmon #parfait #breakfast #dessert #italianfood #foodblogger #easyrecipe
One-Pan Chicken & Dumplings is all I want to eat this time of year! Ingredients:-2 tbsp olive oil-1 tbsp butter-7 chicken thighs (bone-in & skin on)-1 onion diced-1/2 tsp salt + more for seasoning chicken thighs-1/4 tsp pepper + more for seasoning chicken thighs-1/2 tsp oregano-1 tsp fresh thyme. -2 celery stalks sliced in half moons-3 carrots, peeled and sliced into circles -1.5 cup peas-3 cups chicken brothFor the dumplings:-1 cup flour-2 tsp baking powder-1/2 tsp salt-1/4 tsp pepper-1/2 cup + 2 tbsp milk-Preheat oven to 400F.-Pat chicken thighs dry and season with salt and pepper. If you have the time, let air dry in the refrigerator for 1 hour. -Add olive oil and butter to an oven safe large pan and heat to medium-high.-Once hot at the chicken skin side down. Cook for 4 minutes or until the skin is golden brown.-Flip and cook for 4 more minutes.-Place pan into oven and cook for 15 more minutes or until the chicken has an internal temp of 165F.-While the chicken cooks mix together all of the dumpling ingredients and set aside. -Remove pan from oven and chicken from the pan. -To the same pan, add onion and let cook for 2 minutes. -Add salt, pepper, thyme, oregano, celery, carrots and peas. Cook til veggies are tender. Cover for a few minutes if necessary. -Add chicken broth and bring to a boil then down to a simmer.-Once the broth is boiling, use a spoon to drop in dumplings as shown. Let the dumpling cook in the simmering liquid for 8 minutes uncovered and then 8 minutes covered. -Add chicken back to pan serve out of pan. #onepanmeal #onepandinner #easyrecipe #simplerecipe #chickenrecipes #chickendinner #chicken #dumplings #momsofinstagram #foodblogger #cookingrecipe #howto
#ad HIGH-PROTEIN ITALIAN COTTAGE CHEESE CHEESECAKES!! CLICK ON THE LINK-IN-BIO TO GRAB THE RECIPE! I’m super excited to announce that I am partnering with @ww and will be part of their first-ever #WWCreatorClass! As an American-Italian working mom of 2, it’s taken me years to develop a happy…rewarding relationship with food, but I finally have. I’ve learned that It’s all about balance. WW gets’ that. As a food content creator & recipe developer, no food can be off limits. With WW there are no exclusions…that kinda wellness works for me. The recipe for these ridiculously delicious Italian Cottage Cheesecakes can be found on the WW app!! More recipes to come!!
SAVE this MARINATED BEET & PERSIMMON SALAD when you want to treat yourself to something absolutely DELICIOUS! My husband has proclaimed this as one of my top 5 recipes!! Beets & Persimmon Ingredients:4 large golden beets rinsed well1 Fuyu persimmon washed and sliced thin1/4 cup olive oil 1/2 small shallot1/2 lime juiced1.5 tbsp honey1 tsp cumin1/2 tsp salt1/4 cup mint choppedWhipped Goat Cheese Ingredients:4 ounces goat cheese 3 tbsp milkCrispy Quinoa Ingredients:1/3 cup quinoa cooked & then left out to dry. 1tsp vegetable oil1/4 tsp salt1/2 tsp Aleppo (can sub with 1/4 tsp paprika + 1/4 tsp cayenne)2 tbsp mint choppedAll Other Ingredients:1/4 cup pistachios choppedInstruction:-Preheat oven to 400F-Wrap each beet in aluminum foil, place on a baking sheet and roast for 45-50 min depending on the size. Large beets may take more time. -Let cool, remove skin, slice as shown and add to a medium sized bowl. -Add olive oil, small shallot, lime juice, honey, salt and cumin to a blender and blend well. -Pour dressing over the beets. Fold in 1/4 cup chopped mint and let marinate for at least 15 minutes. -While the beets marinate, heat 1 tsp vegetable oil in a medium sized non-stick pan. Once hot, add the quinoa. Toast for 5 minutes or until the quinoa start to deepen in color and begin to pop. Remove from heat, let cool and mix in 1/4 tsp salt, 1/4 tsp Aleppo & 2 tbsp chopped mint.-Lastly, add goat cheese and milk to a medium sized bowl and using a whisk whip until smooth and creamy.-To plate, spread goat cheese onto serving plate, sprinkle crushed pistachio, top with sliced persimmons, marinated roasted beets, and crispy quinoa.
STUFFED PEPPERS as a meal? yup! I could eat these every day! RECIPE BELOW with vegetarian substitutes. -8 Peppers, deseeded (Don’t throw away the tops, instead dice the red part and discard the green)-3 Links of uncased mild Italian sausage (VEGETARIANS can sub with 1 cup of cooked lentils)-2 Tbsp olive oil-1 Sweet yellow onion chopped-3 garlic cloves minced-2 Celery ribs finely chopped-1 Large carrot finely chopped-1.5 Cups of frozen or fresh peas-3/4 Tsp salt-2 Tsp smoked paprika-1.5 Cups cooked couscous (pearl or regular)-1 Cup grated parm-2 Cups of sauceSeasoned Bread Crumb Ingredients:1 C panko bread crumbs3 Tbsp dry or fresh parsley1/2 Tbsp oregano 1/2 Tsp salt1/4 Tsp pepper1/2 Cup grated parmSauce Ingredients1/3 C olive oil3 cloves of garlic mashed1 small onion roughly diced2- 28 oz cans of whole peeled tomatoes1/2 tsp salt1/4 tsp pepper1 cup fresh basil-Preheat the oven to 400F-Mix together all of the bread crumb ingredients and et aside.-In a large pan cook the sausage and remove from pan.-To the same pan, add the olive oil, onion and garlic. Let cook for 2 minutes then add the rest of the veggies, salt and smoked paprika. Let cook for 3 more minutes. -Add the couscous, cooked sausage and grated cheese.-To the bottom of a.large heavy bottom pot like a Dutch oven add 3/4 cup sauce.-Stuff each pepper 3/4 full with the veggie/couscous mix. Stuff the rest (the top portion) with the bread crumb mix.-Nestle all of the stuffed peppers into the Dutch oven. Cover and bake for 1 hour and 15 minutes.-Top with remaining sauce and devourSauce:Over medium high heat saute the garlic until golden brown then remove and discard. Add your onion, salt and pepper and saute until tender. Add both cans of tomatoes. Using a potato masher, crush the tomatoes. Lower the heat and let the sauce simmer for 20-25 minutes. #stuffedpeppers #peppers #italianfood #yum #momsofinstagram #easyrecipe #italianrecipe #cookingvideo #homecooking
#Ad I’m excited to be partnering with @smuckersbrand to share these delicious Sweet & Savory Strata Cups! Recipe below. #Smuckers Natural real fruit flavor adds just the right amount of sweetness to this recipe which makes this return-to-school lunch one of our family favorites! Click on the link in bio to find Smucker’s products near you!Makes 24 CupsIngredients:-1 leek chopped thin, rinsed in water-1 tbsp. butter-4 eggs-2 cups whole milk-1/2 tsp. salt-1/4 tsp. pepper-1/2 tsp. dry sage-1 loaf sourdough cubed (approximately 8 cups)-8 ounces gruyere grated-6 cups shredded turkey or rotisserie chicken-1/4 cup fresh parsley-8 ounces Smucker’s Natural Red Tart Cherry Spread-6 ounces brie cut into 1-inch piecesPreheat oven to 350°F-Add butter to a small skillet and heat over medium-heat.-Once the butter has melted, add leeks, cook until tender, and remove from heat.-To a large bowl, add eggs, milk, salt, pepper, and sage. Whisk well.-To the same bowl add bread, gruyere, parsley, cooked leeks, and turkey or chicken. Mix well. -Grease 2 muffin pans with nonstick spray or butter.-Fill each muffin with bread/egg mixture. -Create little pockets in the center of each cup and fill with about approximately 2 tsp of Smucker’s Natural Red Tart Cherry Spread. -Bake for 30 minutes, remove from oven and add brie to center. -Return to oven and bake for 10 minutes more.
#sponsored picked up a Vitamix and Geoffrey Zakarian Safe Slice Upright Mandolin from @qvc which made meal prepping much easier!! Instead of #mealprepping 3 meals, I like to prep 1 meal (breakfast) + several sauces & dressings to use on pasta, protein, salads, & sandwiches. See recipes below. If you are looking to update your kitchen essentials, check out QVC.COM’s “Now You’re Cooking Event” (LINK IN BIO) happening 1/18 through 1/23. They always have THE best deals! #loveqvc Strawberry VinaigretteYields 1.5 Cups10 strawberries 1/2 C olive oil3 tbsp apple cider vin2 tbsp honey1 tsp mustard1/2 tsp salt10 mint leaves1/2 shallotBlend ingredients until smooth.Cilantro Lime DressingYields 1.5 Cups1/2 C fresh cilantro 1/2 C olive oilJuice from 2 lime1/2 shallot1/3 Corange juice1 tbsp honey1/2 tsp salt1/3 cup sour cream Blend ingredients until smooth.Romesco Sauce:Yields 2 Cups3 garlic cloves1 C almonds2,15oz jars roasted peppers drained1/3 C olive oil 3 tbsp sherry vin 1 tsp salt 1.5 tsp smoked paprika 1/2 tsp chipotle1/3 cup parsleyAdd ingredients to blender. Pulse approximately 20X.Pesto Sauce:Yields 2 Cups1 C pistachio8 C basil1 tsp salt1 C grated Parmigiano Reggiano4 garlic clovesZest of 1 lemonJuice of 1 lemon1.25 C olive oilAdd all ingredients, but olive oil to a blender. Blend on low. Stream in olive oil.Seal blender & continue to blend 1 min.Sheet Pan Eggs1 bundle of broccolini rinsed1/2 onion sliced 1 zucchini sliced thin3 roasted red peppers16 eggs1/3 C milk 1/4 C grated parm1 tsp salt1/2 tsp pepper-Preheat oven to 400F-To a parchment-lined baking sheet, add broccolini, onion, & zucchini. -Roast for 25 mins.-Reduce oven temp to 350F.-Grease a 17x12 baking sheet. Top w/silicon baking sheet (or parchment paper), grease again. -Place roasted veggies & peppers on the greased baking sheet.-Add eggs, milk, salt, cheese, & pepper to blender. Blend for 30 seconds. -Pour egg mixture over veggies & place on the middle rack of the oven. Bake for 15 min.
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