To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

Break out the butter and honey – it’s time for the most delicious cornbread ever!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread
• Cornbread Recipe Ingredients
• Adaptations/Variations
• How to Make Cornbread
• Tips for Success
• Serve Cornbread With …

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!

I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!

Why You’ll Love This Cornbread

• One bowl prep – Grab a single mixing bowl; that’s all you need.
• Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.

Cornbread Recipe Ingredients

• Flour – I use all-purpose flour for a light cornbread with a tender crumb.
• Cornmeal – Yellow cornmeal gives us that glorious golden color.
• Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
• Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
• Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
• Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
• Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
• Egg
• Water 

Adaptations/Variations

• Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
• Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.

How to Make Cornbread

1. Add the dry ingredients to a large mixing bowl and combine.
2. Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
3. Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil. 
4. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined. 
5. Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
6. Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!

Tips for Success

• Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
• Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.

I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!

Serve Cornbread With …

• Chili! Try this 5-Bean Chili, White Bean Vegetarian Chili, or Black Bean Veggie Chili.
• Hoppin’ John – a spicy black-eyed pea stew that’s especially popular around New Year’s.
• Tuscan Bean Stew
• Or use it in the most amazing cornbread stuffing recipe!

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Cornbread Recipe

This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.

Keyword cornbread, cornbread recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 squares

Calories 182kcal

Author Kare

Ingredients

• 1 cup all-purpose flour 150g
• 1 cup yellow cornmeal 175g
• 1/2 cup granulated sugar 110g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine-grain sea salt
• 1 cup full-fat Greek yogurt
• 1/3 cup vegetable oil can sub melted butter
• 1 large egg
• 1/4 cup water

Instructions

• Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
• To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
• Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
• Pour cornbread batter into baking pan and spread gently until even.
• Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.

Notes

Storage and Freezing Notes

Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.

 

Nutrition

Serving: 1square | Calories: 182kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Calcium: 83mg | Iron: 1mg

The post One-Bowl Cornbread appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

We tried grilled corn every which way before we decided that BBQing corn in the husk is the far superior way. Grilled corn in the husk is delicious and almost shockingly easy!

I’ve had this blog post in my drafts for years, and I finally decided (while enjoying barbecued corn on the cob) that this summer was the summer I’d actually publish it! Because if you’re not grilling your corn in the husk, I fully believe you are missing out.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Grilled Corn on the Cob in the Husk
• Ingredients
• How to Make BBQ Corn on the Cob in the Husk
• Ideas For Serving Corn on the Cob
• Frequently Asked Question(s)
• More Grilling Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

We live on grilled corn on the cob all summer long, and have tried grilling it every single way. Our clear fave, for years, has been grilling it in the husk. It just couldn’t be easier and the corn is tender, a little smoky, and absolutely delicious.

When it comes to how to bbq corn on the cob, there are many strong opinions out there. But I think most of us can agree that once you’ve had grilled corn on the cob, you might never want to eat it another way.

Some insist on removing the husk to get those nice grill marks right on the cob, while others (like me!) prefer to leave the corn in the husk for a bit more steaming/moisture-retaining action. And indeed, leaving the corn in the husk results in the most juicy yet still smoky tasting corn on the cob. Plus, it’s way easier!

Why You’ll Love Grilled Corn on the Cob in the Husk

• Super easy – No need to rub the corn with oil or butter to keep it from drying out, because the corn retains its moisture while cooking right in the husk. It’s like a little flavor-retaining jacket!
• Easy to peel – Once the corn is cooked, the husk and silk are SO much easier to remove.
• Delicious! – Grilled corn on the cob in the husk is moist, tender, juicy, and full of sweet corn flavor.

Ingredients

• Corn on the cob – You’ll want to buy the freshest corn you can, and, of course, it should still have the husk on. Choose corn that’s heavy for its size, an indication that it’s nice and juicy. The silks shouldn’t be black or slimy. I’m a big proponent of the tried-and-true method of peeling back JUST a bit of the top of the corn, near the silks, and getting a look at the corn inside. If the kernels look plump and bright, you’ve likely got a winner. If any of the kernels look shriveled, move on to the next cob.
• Butter + salt for serving – Optional but highly recommended! I like the typical smear of butter along with a couple of dashes of salt and pepper, but you can dress up your corn with all kinds of herbs and spices, hot sauce, or grated cheese.

Ideas For Serving Corn on the Cob

• Plain old butter and salt – A classic combo for a reason! Slather on the butter and add a pinch of salt. So good!
• Compound butter – Level up the butter for your husk-on grilled corn by using compound butter – butter flavored with herbs, garlic, and more. Here are several kinds of compound butters that would be delicious with this barbecued corn in the husk.
• Mexican Street Corn (elote) – Transform your grilled corn in the husk into Mexican Street Corn (also known as elote. It’s spicy, cheesy, and delicious!

I hope you love this method of grilling corn on the cob as much as we do! It’s just so easy and the corn is *chefskiss* perfect.

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How to Grill Corn on the Cob in the Husk

For the juiciest, tastiest corn that is SUPER easy to make, you must grill it in the husk! Here's all you need to know about how to make perfect grilled corn in the husk, right on your BBQ.

Diet Vegetarian

Keyword corn bbq in husk, corn in husk grill, grilling corn in husk, husk-on grilled corn

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 cobs

Calories 77kcal

Author Kare

Ingredients

• 6 cobs of corn

Optional toppings

• butter
• salt
• pepper

Instructions

•  Preheat your grill to medium high, about 400°F (205°C).
• Prep your corn. Peel off and discard the outer two or three layers of the husk and give it a quick rinse if there's any dirt. I like to pull out the top of the silks just so there's less to mess with once it's cooked. The remainder will burn off or come off easily after the corn has cooked. You can break off the stem end of the corn at this point as well; I do that sometimes but it's not required.
• Place the corn directly on the grill and close the lid if your barbecue has one. Open the lid and use tongs to to turn the corn 1/4 turn about every 2-3 minutes, until the husks are well browned and the corn is steaming — about 15 minutes.
• Remove the cobs from the grill and let them cool enough to handle, about 5 minutes. Once the corn has cooled, peel back the husk, pull off the silky strands, and discard them — they’ll come off easily because the corn is nicely steamed. You can leave the peeled-back husk on to use as a handle (it’s a little messy but worth it!), or simply cut it off.
• All that’s left to do is dress it up the way you like it — I like the typical smear of butter along with a couple of dashes of salt and pepper.

Notes

Nutrition info is for corn only.

Nutrition

Serving: 1cob | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.5mg

Frequently Asked Question(s)

Q: Should I soak my corn before grilling?

A: Some people do suggest soaking your corn, but I find it’s an unnecessary step for the temp and time I recommend.

Q: How do I pick the best corn?

A: I peel back a tiny bit of the husk, from the top, and look at the corn inside. You want the kernels to be plump, not shriveled. Also look for fresh, light colored silks (not brown or slimy) and cobs that are heavy for their size.

More Grilling Recipes

• Grilled Sweet Potatoes
• Grilled Vegetable Sandwiches
• Grilled Baby Potatoes
• Grilled Halloumi Cheese

The post Grilled Corn on the Cob in the Husk appeared first on Kitchen Treaty.

But they’re often made with bacon, and for a vegetarian, that’s a hard no. For this recipe, I wanted to be able to make baked beans quickly, starting out with canned beans, along with some vegetarian ingredients for the saucy situation.

The sauce simmers in a skillet, then the whole thing is placed in the oven to bake until perfect. These skillet baked beans are easy AND super good!

Table of Contents

• The Story Behind the Recipe
• Skillet Baked Beans Ingredients
• Adaptations/Variations
• How to Make These Vegetarian Baked Beans
• Tips for Success
• More Vegetarian Baked Beans Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve created a few vegetarian baked bean recipes over the years, but for this one, I wanted something nice, easy, and fast in comparison to other baked beans recipes. I wanted to be able to take a couple of cans of already-cooked beans and transform them into tasty, saucy vegetarian baked beans.

Ever since spending a few days in London last year, I’ve been mildly obsessed with the idea of baked beans for breakfast. English breakfasts often include a pile of baked beans, and I think they’re such a brilliant breakfast food. Protein + fiber? Count me in!

But baked beans can take awhile to make! They often start out with a bag of dried beans and that takes a long time to cook. Usually we’re talking several hours from start to finish. They’re great, but I wanted something that took less time and started with already cooked beans, but was more homemade than just opening a can of baked beans.

Skillet Baked Beans Ingredients

• Olive oil – For sauteing the veggies.
• Onion – I usually grab the standard yellow onion, but any onion will do.
• Green bell pepper – Adds sweet peppery flavor and some nutrients, too.
• Garlic – Because garlic is ALWAYS a good thing!
• Ketchup – Feel free to use your favorite brand.
• Veggie broth – Grab some from the store or make your own vegetable broth.
• Brown sugar – Adds a nice bit of sweetness.
• Worcestershire sauce – Be sure to grab vegetarian Worcestershire sauce if that’s important to you. Traditional Worcestershire usually contains anchovies.
• Dry mustard, smoked paprika, and cayenne pepper – Add tangy, smoky, and spicy notes, respectively.
• Salt & pepper – Adjust according to your personal taste.
• Navy beans – Two cans, drained and rinsed.

Adaptations/Variations

• For sweeter beans a’la Boston Baked Beans, add a couple of tablespoons of dark (not blackstrap) molasses.
• Baked Cannellini Beans – Swap in larger cannellini beans for a different spin. Many other beans are delicious, too!

Tips for Success

• For saucier baked beans, add more vegetable broth. It’s fine to add this at the end of baking. Just stir it right into the warm beans.
• For spicier baked beans, double or even triple the cayenne pepper.

I hope these shortcut baked beans hit the spot for you when you’re craving a baked bean fix! I love how they incorporate veggies and fresh flavors, which to me makes them taste so much better than canned. Yet when you use canned beans instead of dried, it drastically cuts down on cooking time. It’s kind of a nice go-between between an hours long recipe from dried beans and just opening a can.

More Vegetarian Baked Beans Recipes

• Slow Cooker Vegetarian Boston Baked Beans
• Maple Miso Baked Beans
• Slow Cooker Curry Baked Beans
• Slow Cooker Pumpkin Baked Beans

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Vegetarian Skillet Baked Beans (from Canned Beans) Recipe

This fast and easy shortcut recipe for vegetarian baked beans is so delicious! Tender navy beans simmered in a tangy, smoky, slightly sweet sauce … not much better than that.

Keyword skillet baked beans, vegetarian baked beans

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 70kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced small, about 1 cup
• 1/2 green bell pepper diced small, about 1 cup
• 2 medium cloves garlic minced
• 1/2 cup ketchup
• 1 cup low-sodium vegetable broth
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt plus more if desired
• 1/4 teaspoon freshly ground black pepper
• 2 15-ounce cans navy beans drained

Instructions

• Preheat the oven to 375°F.
• Place a large oven-safe skillet over medium heat. You'll want a skillet that's at least 8-inches in diameter; I use a cast-iron skillet. Add the 1 tablespoon olive oil. When hot, add the 1 cup each onion and green pepper and saute until tender, 5-6 minutes. Add the 2 cloves minced garlic and saute an additional minute.
• Reduce heat to low and add the 1/2 cup ketchup, 1 cup vegetable broth, 2 tablespoons brown sugar, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well-combined, then drain the two cans of navy beans and stir them in.
• Transfer the skillet to the oven (I like to place it on top of a baking sheet to insure against any spills) and bake about 30 minutes, until thickened and slightly browned around the edges. Serve.

Notes

Store leftovers in an airtight container for up to 3 days. Warm in the microwave or on the stovetop. 

Nutrition

Serving: 1cup | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 597mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 0.4mg

The post Easy Vegetarian Skillet Baked Beans (from Canned Beans) Recipe appeared first on Kitchen Treaty.

This creamy sun-dried tomato gnocchi is made with 10 ingredients and only takes about 15 minutes to whip up. Not only is it a weeknight savior, seriously delicious, and easy, but the combination of flavors will have your loved one exclaiming “marry me!” after one bite. Or so the story goes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marry-Me Gnocchi
• Ingredients
• Adaptation/Variation
• How to Make Marry-Me Gnocchi
• Tip for Success
• More Gnocchi & Pasta Recipes You’ll Love

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been eyeing the “marry me” trend for awhile now. It started with marry-me chicken then quickly moved on to many variations with pasta, chickpeas, tofu, and more. So much more.

While I’m not sure about the stability of a relationship that gets its start from a recipe, I do agree that the combination of flavors is inspirational, if not freaking delicious!

I decided I wanted to make my first marry-me recipe with gnocchi – because not a whole lot is better than gnocchi in a creamy sauce! Plus, I love how easy and fast it is to transform a package of store-bought gnocchi into a knockout of a dish within minutes. And this marry-me gnocchi is no exception!

Ingredients

• Olive oil – For sautéing the garlic and Italian seasoning. You can also use the oil from the jar of your sun-dried tomatoes for a boost of tomato flavor.
• Vegetable broth – For simmering the gnocchi and infusing some flavor.
• Gnocchi – The standard shelf-stable potato gnocchi you find in the pasta section at the grocery store.
• Sun-dried tomatoes – You’ll want about 1/2 cup of drained, chopped sun-dried tomatoes. I use the ones packed in oil.
• Crushed red pepper flakes – Just a bit for a smidge of heat.
• Salt & pepper
• Parmesan cheese – Make sure you grab a vegetarian Parm if that matters to you.
• Heavy whipping cream – For that gloriously rich and creamy sauce.
• Spinach – I like to use packaged baby spinach. It’s so convenient! I tend to pile the leaves on my cutting board and give them a few chops so that the wilted leaves aren’t quite so large when served.
• Basil – Fresh basil added at the end lends so much flavor! I like to leave a few extra for garnish.

Adaptation/Variation

• To make this a vegan marry-me gnocchi recipe, you can sub in full-fat coconut milk or cashew cream for the whipped cream and use vegan Parmesan cheese.

How to Make Marry-Me Gnocchi

1. First, you’ll add the olive oil, garlic, and Italian seasoning to a large skillet and give it a quick sauté.
2. Then, you’ll add the broth, gnocchi, sun-dried tomatoes, crushed red pepper flakes, salt, and pepper. Cover it up and let it simmer for just a few minutes, until the gnocchi is cooked through.
3. Third, stir in the spinach until wilted.
4. Now it’s time to transform your marry-me gnocchi into the most glorious creamy gnocchi dish ever. Pour in your heavy whipping cream, then add the Parmesan and fresh basil. Stir until blended and warmed through.
5. Yum! Serve topped with additional basil, more Parm, and a sprinkle of crushed red pepper flakes if you like.

Jump to the full, printable recipe

Tip for Success

• Be sure and cover the gnocchi while it simmers in the broth. This will help retain the liquid for a nice and saucy result.

I hope this Marry-Me Gnocchi brings you everything you want this Valentine’s Day and beyond! Whether it’s a marriage proposal or just self-love because you’ve just made the most AMAZING dish all on your own, I hope you find yourself just as in love with Marry Me Gnocchi as we are.

More Gnocchi & Pasta Recipes You’ll Love

• Sheet Pan Gnocchi & Veggies
• Roasted Red Pepper Pasta
• The Best Vegetarian Lasagna Ever
• The Best Macaroni & Cheese Recipe Ever
• Baked Boursin Pasta

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Marry Me Gnocchi Recipe

Tender gnocchi in a rich and creamy sun-dried tomato sauce! What's not to love?

Keyword marry me gnocchi, marry me pasta, sun dried tomato gnocchi, tuscan gnocchi

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 528kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 2 medium cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups vegetable broth
• 16 ounces gnocchi
• 1/2 cup sun-dried tomatoes drained and chopped
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 cup grated Parmesan cheese plus more for serving
• 2/3 cup heavy whipping cream
• 2 cups baby spinach roughly chopped
• 5-6 fresh basil leaves chiffonaded [rolled and cut into ribbons], plus more for garnish

Top with

• basil leaves
• shredded Parmesan cheese
• crushed red pepper flakes if you'd like additional heat

Instructions

• Place a large saute pan over medium-low heat and add the olive oil. When hot, add the garlic and Italian seasoning. Sauté for one minute, until tender and fragrant.
• Stream in the vegetable broth while stirring to pick up any stuck bits, then add the gnocchi, sun-dried tomatoes, crushed red pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon black pepper.
• Bring to a boil, then reduce to a simmer and cover for 5 minutes until the gnocchi is tender. Remove the lid and stir in the spinach. Cook for about a minute, until wilted, then stir in the Parmesan cheese, heavy whipping cream, and fresh basil. Taste and add more salt and pepper if desired.
• Serve topped with additional Parmesan cheese and basil.

Notes

Storage notes:

Place leftovers in an airtight container in the fridge. Store for up to 3 days. Reheat in the microwave or gently over the stovetop with a splash of broth or water. 

Vegan/Dairy-Free Option:

Swap in unsweetened cashew creamer (try this cashew creamer recipe w/o sweetener or vanilla) or full-fat coconut milk for the heavy whipping cream. Swap in vegan/dairy free Parm instead of the dairy Parmesan. Make sure the gnocchi does not container dairy and/or egg. 

Nutrition

Serving: 1cup | Calories: 528kcal | Carbohydrates: 70g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 1296mg | Potassium: 639mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2468IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 9mg

The post Marry Me Gnocchi Recipe appeared first on Kitchen Treaty.