Oh, and also?! I’m able to use a vegan sausage for my own version, while my meat-eating guy enjoys chicken sausage with his. This sheet pan gnocchi is some one-dish-two-ways gloriousness!

Table of Contents

• Can You Really Cook Gnocchi on a Sheet Pan?!
• The Story Behind the Recipe
• Ingredients
• How to Make Sheet Pan Gnocchi
• How to Make It One Dish Two Ways Style
• Ideas for Success & Variations
• More Sheet Pan Recipes

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

Can You Really Cook Gnocchi on a Sheet Pan?!

Yes! I’ve gotta admit, the fact that I could cook gnocchi on a sheet pan was a revelation.

Not only that, but it results in a scrumptious crispy-golden-on-the-outside situation that has made me a sheet pan gnocchi addict for reals.

The Story Behind the Recipe

This sheet pan gnocchi recipe was inspired by a recipe I found on a website called the Green Plate Club. That one had gnocchi, butternut squash, and sage, and it was so good, I just had to find more ways to incorporate sheet pan gnocchi into my life.

I created this Sheet Pan Gnocchi with Sausage and Veggies and realized how easy it was to make it a one-dish-two-ways situation. Perfect for our mixed carnivore-and-vegetarian household!

Ingredients

For this recipe, we’ve got:

• Gnocchi – just plain old, shelf-stable potato gnocchi. You can find it in the pasta section of most grocery stores.
• Sausage – Go with vegan like Field Roast, or use any meaty sausage you like – or go half and half (I provide directions for one sheet pan for the vegetarians/vegans, and one for the meat-eaters). My guy is partial to Applegate chicken sausages.
• Veggies – Bell peppers, onion, cherry tomatoes
• Seasonings – Garlic powder, thyme, parsley, salt, & pepper
• Olive oil – for tossing it all and helping to develop that crispy sheet pan gnocchi goodness.

How to Make Sheet Pan Gnocchi

Just chop up the veggies and slice the sausage. Add it to a very large sheet pan (or two sheet pans so you don’t crowd the ingredients) along with the gnocchi. Drizzle with olive oil and seasonings, toss well to coat it all, and roast your sheet pan gnocchi with veggies and sausage!

How to Make It One Dish Two Ways Style

For us, to keep dietary worlds divided and create one version with vegan sausage and one with real sausage, I simply break out two large sheet pans, then start chopping. Chop up the onion and divide it between the sheet pans. Then the bell peppers. Divide the tomatoes and the gnocchi between the two. Then cut up the veggie sausage, add it to one pan, and do the same with the meaty sausage on the other.

Finally, drizzle each side with olive oil and sprinkle on the salt, pepper, garlic powder, and thyme. Then toss it all to distribute everything, and then spread it all evenly on the sheet pan.

Ready for the oven!

Bake until golden and bubbling and perfect, then sprinkle on some fresh parsley or other herbs, maybe drizzle a little extra olive oil if that’s your jam, and serve.

You can serve with parmesan cheese for the non-vegans, or without – it’s great either way.

Ideas for Success & Variations

• Don’t crowd the ingredients. Make sure they have plenty of space so that they get nice and golden and crispy.
• If you’re using two sheet pans, make sure your oven is large enough to accommodate both sheet pans at once.
• Make it with just veggies – leave out the sausage if you’d like. Still SO delish!
• Add some basil or sprigs of fresh thyme in addition to, or in place of, the parsley.

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Crispy Sheet Pan Gnocchi with Sausage & Veggies Recipe

This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.

Course Main Course

Cuisine American

Keyword sheet pan meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 362kcal

Author Kare

Ingredients

• 17.5 ounces potato gnocchi one package; use shelf-stable kind found by the dried pasta
• 1 orange bell pepper seeded and cut into 1-inch chunks
• 1 yellow bell pepper seeded and cut into 1-inch chunks
• 1 small red onion cut into eighths
• 1 cup cherry tomatoes
• sausage or vegan sausage see options below
• 4 tablespoons olive oil divided
• 1 teaspoon garlic powder divided
• 1/2 teaspoon dried thyme divided
• 1 teaspoon kosher salt divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper divided, plus more to taste
• 1/4 cup fresh parsley chopped

“Sausage” for the vegan/vegetarian side:

• 2 Field Roast Italian sausages sliced into 1/2-inch thick rounds) (product info here

Sausage for the meaty side:

• 2 sausage of your choice we use Applegate chicken sausage, sliced into 1/2-inch thick rounds

Garnish/for serving:

• Parmesan cheese for topping optional – skip or use vegan parm for vegan version
• Parsley or other fresh chopped herbs
• Drizzle of olive oil

Equipment:

• Two large rimmed baking sheets

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits. 
• Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes. 
• Remove from oven and garnish with parsley and any other fresh herbs if desired. 

Notes

Nutrition information calculated using chicken sausage.

Vegan option:

Make sure the gnocchi you’re choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.

If you only have one kind of sausage:

If you’re making a meaty sausage only version or the veggie sausage only version, you’ll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.

If you’d like to go sausage-free:

If you’d like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I’d stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.

Nutrition

Calories: 362kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1012mg | Potassium: 278mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1494IU | Vitamin C: 108mg | Calcium: 49mg | Iron: 6mg

The post Crispy Sheet Pan Gnocchi with Veggies & Sausage Recipe appeared first on Kitchen Treaty.

This creamy vegetarian tortellini soup is unbelievably easy to put together – the base of the soup cooks up in the slow cooker all day while you’re away, then you add spinach, tortellini, and the creamy components when you come home. Aaaand serve!

I also include in the recipe an option for adding sausage if you like – either meatless sausage or meaty sausage – for a flexible creamy tortellini soup that will make everyone happy.

Table of Contents

• Why You’ll Love this Recipe
• Creamy Spinach Tortellini Soup Ingredients
• How to Make It

• Jump to the full, printable recipe
• Reader reviews & comments

Why You’ll Love this Recipe

This recipe is easy, hearty, satisfying, and it tastes amazing! It’s the perfect weeknight dinner, basically.

The savory broth with the cheese from the tortellini and extra parmesan on top along with the perfect bite of freshness from the spinach makes for the perfect combination.

Creamy Spinach Tortellini Soup Ingredients

What do we have for ingredients in this tortellini-soup-in-Crock-Pot goodness?

• Onion, carrots, and garlic, first and foremost – the backbone of a delicious soup!
• Oregano, basil, and bay leaf – flavor, please!
• Crushed tomatoes – add flavor and heft to this recipe
• Veggie broth – make your own or use store-bought, either will work!
• Cheese tortellini – feel free to use dry, fresh, or frozen (but note frozen will take a bit longer to cook)
• Baby spinach – so easy!
• Half and half – I love the creaminess of half-and-half, but coconut milk would work too.
• Mozzarella & parmesan cheese
• Salt & pepper
• Optional sweet Italian sausage for the meat-eaters or veggie sausage if the vegetarians would like to partake

How to Make It

First, add the veggies (except spinach), herbs, tomatoes, and broth to the Crock Pot. No need to sauté anything first! Then cook on slow for a few hours.

Come on back and add the tortellini and spinach, then stir in the half and half and cheeses. That’s it! So easy. The slow cooker does all the work in this Slow Cooker Vegetarian Tortellini Soup!

As we get into the colder weather and soups start to make more frequent appearances on the dinner table, this creamy tortellini soup with tomatoes, spinach and a meat-lovers option of sweet Italian sausage is the perfect way to easily feed the family and keep things simple, hearty and comforting.

We love this one for easy weeknight dinners. The Crock Pot makes everything better!

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Crock Pot Creamy Spinach Tortellini Soup Recipe

Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese – what could go wrong?!

Prep Time 20 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 4

Calories 518kcal

Author Kare

Ingredients

• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and chopped; about 3/4 cup
• 2 medium cloves garlic minced; about 2 teaspoons
• 1/2 teaspoon dried oregano*
• 1/2 teaspoon dried basil*
• 1 bay leaf
• 1 teaspoon kosher salt + more to taste
• 1/2 teaspoon black pepper + more to taste
• 28 ounces crushed tomatoes one large can
• 4 cups low-sodium vegetable broth 32 ounces
• 12 ounces cheese tortellini use dry, fresh, or frozen**
• 4 ounces baby spinach about 4 cups packed
• 1 cup half-and-half
• 1/2 cup shredded mozzarella cheese 2 ounces
• 1/4 cup grated Parmesan cheese 1 ounce

Instructions

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer – say, 8 hours – it won’t hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.

Notes

Nutrition calculation does not include optional sausage.

* Herb note

You can substitute 1 teaspoon dried Italian seasoning for the oregano and basil

** Tortellini note

If using fresh or frozen tortellini, it will take less time to cook than dry tortellini. 

Meat option:

Add cooked Italian sweet sausage to individual portions. Place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings. Use 3/4 pound if adding to all; use about 1/3 pound if adding to half. Can also use veggie sausage!

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 64g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1491mg | Potassium: 972mg | Fiber: 10g | Sugar: 17g | Vitamin A: 8547IU | Vitamin C: 30mg | Calcium: 427mg | Iron: 6mg

Recipe written by Gina of Running to the Kitchen as a contributor to Kitchen Treaty.

The post Slow Cooker Vegetarian Creamy Spinach Tortellini Soup Recipe appeared first on Kitchen Treaty.

We’re talking 50 feet long, multiple arbors, potting area, lots of sunny space for herbs, all the veggies I want, maybe an espaliered apple tree or seven, berries galore. And basically I cannot stop daydreaming.

Though it has become evident to us that we might need homeowner’s association approval for some of this and I’m a little freaked/annoyed/stressed by that. But! We shall see.

Meanwhile, I’m ready to build our first batch of raised beds, and one of the first things I’m planting? Kale, my friends. You know it.

The other first thing we’re planting, incidentally, will be peas, because my two-year-old is very excited about growing peas. And also ladybugs. I guess because I told her we’d probably have ladybugs in the garden. So she’s thinking we’re going to have a bumper crop of ’em.

Anyway! See how excited I am? I just keep rambling on and on. When really, I just wanted to mention to you that, hey! I’m excited to grow some kale. Because you know what recipe has two thumbs and kale? THIS SOUP! Except it doesn’t have thumbs. It’s vegetarian. It just has kale. And red potatoes. And sausage for the meat-eaters, if they want it. And some other stuff. Delicious stuff. Like fennel seeds, which I think really make the soup.

It’s reminiscent of Olive Garden’s Zuppa Toscana, and yes, I do eat at Olive Garden approximately once per year, and I even usually like it. Shame me. Shame me now. Anyway, I’m not sure I’d go so far as to call this a vegetarian copycat recipe, but it’s close, and I think it’s pretty wonderful.

I hope you do, too.

More Potato Soup Recipes

• West-African Inspired Sweet Potato Peanut Stew
• Creamy Sweet Potato Soup with rosemary
• Creamy Vegetarian Potato Soup
• Baked Potato Soup

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Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage

A vegetarian version of Olive Garden’s Zuppa Toscana – tender sliced potatoes, kale, and fennel seeds swim in a creamy broth for a soup that’s both comforting and satisfying. Just add sausage to the meat-eaters’ batch!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced
• 1 stalk celery diced (about 1/3 cup)
• 1 1/2 teaspoons fennel seeds
• 2 medium cloves garlic minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 6 cups low-sodium vegetable broth
• 1 pound Yukon gold potatoes sliced
• 1 pound red potatoes sliced
• 1/2 bunch kale cut into ribbons (about 4 cups)
• 1/2 cup heavy whipping cream
• Additional salt and pepper to taste

If adding sausage to half:

• 1/2 pound hot Italian sausage links or chicken sausage links sliced

Instructions

• Add olive oil to a large soup pot over medium heat. Add the onion, celery, and fennel seed. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
• Add the garlic, salt, and thyme, and cook, stirring, for another minute.
• Add the vegetable broth and potatoes. Increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Stir in the kale and the heavy whipping cream and let simmer, uncovered, for another 10 minutes until the kale is tender. Taste and add additional salt and pepper if desired.
• Meanwhile, if adding sausage to half, set a medium pot over medium heat. Splash with a touch of olive oil and brown the sausage. Once the sausage has browned, transfer 3 cups of the soup to the pot with the sausage. Stir gently and simmer for another minute or two.
• Serve.

The post Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage appeared first on Kitchen Treaty.

We also moved really close, almost stalker-y close, to a good friend of mine, someone I reconnected with recently as my daughter and her youngest son are pretty close in age. It’s been lovely to not have to full-on commute to our play dates, and one recent Saturday evening, she had us all over for dinner so that we could finally introduce the spouses and let the kids run free together for awhile. It was so nice.

So as thanks, I stole her recipe.

I’m cool like that. No no. I didn’t really steal her recipe.

Okay, maybe a little.

She made this wonderful tortellini with butternut squash –  an easy, vegetarian favorite of theirs that’s a regular in their dinner rotation – and it was so simple and scrumptious that I asked her if I could make a version of her recipe for the blog. It was cool with her, she said – besides, hers is a version of a recipe she found in Real Simple anyway.

Tortellini with Butternut Squash, Mushrooms, Gruyere and Optional Sausage comes together quickly and easily. The last time I made this, I had some cubed butternut squash in the freezer, so I didn’t even have to spend time peeling and cutting the butternut squash. That was handy. You can also often find cubed butternut squash in the frozen section or the refrigerated section of most grocery stores.

I like the idea of adding the butternut squash, mushrooms, and sage to a big zipper bag on Sunday and tossing it in the fridge to have it all ready for easy Monday or Tuesday night dinner prep.

I really like how this is one of those meal-in-one dishes, too. Serve up a bowl of this fall-inspired tortellini and that’s all you really need. Okay, okay, and maybe a glass of wine, too. And some good friends – especially those really awesome ones who let you steal their recipes – as company.

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Tortellini with Butternut Squash, Mushrooms, Gruyere, and Optional Sausage

This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Kare

Ingredients

• 4 cups diced butternut squash 1/2-inch dice (about a 1 1/2 pound squash)
• 8 ounces white button mushrooms sliced
• 1/4 cup fresh sage leaves chopped
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• Couple turns or a pinch of freshly ground black pepper
• 1 pound fresh cheese-filled tortellini
• 2 1/2 cups shredded Gruyere cheese divided

If adding sausage to half:

• 1/2 pound sweet Italian sausage browned and drained

If adding sausage to all:

• 1/2 pound sweet Italian sausage browned and drained

Instructions

• Heat oven to 425 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
• Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
• While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
• Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
• Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
• Pass the remaining cheese at the table for sprinkling over individual servings.

Notes

For convenience, many stores carry already peeled and diced butternut squash in their refrigerated produce sections or with the frozen vegetables. Either will work, or if you start with a whole butternut squash, here are some tips on how to peel and cut it.

Adapted from Real Simple

The post Tortellini with Butternut Squash, Mushrooms & Gruyere (and Optional Sausage) appeared first on Kitchen Treaty.

As is the case in many backyards across America, my guy is the lord of the grill. I mean, I know how to use it. Okay, fine, I’m ashamed to admit he showed me how to operate it last summer. Then I promptly forgot.

And so that silver behemoth gracing our patio? Totally his domain. And totally at odds with itself. On the left, an assortment of tossed veggies, Field Roast “sausages,” and the odd veggie burger. The right: meatopia, where steak and bratwurst reign.

To the left of the BBQ sits a bowl of pristine, would-never-deign-to-touch-meat marinade and its virgin brush. On the right, another batch of basting goods – these nice and thoroughly meat-tainted.

He understands a little better now, but at the beginning, my guy didn’t really “get” the vegetarian thing. He also didn’t need to. He knew it was important to me that my vegetarian vittles never touch meaty anything. And that was all he needed to know, because he is awesome like that.

And so, one grill, divided, became the name of the game. It’s a little more work and a few more dishes, sure, but the freshly grilled food and the feelings of goodwill that emerge make it well worth the effort.

One favorite meal-on-the-two-sided-grill? Shish kabobs. Because they’re made individually and easily segregated, they’re yet another foodstuff perfectly designed for our one-recipe-two-ways point of view.

Meat and non-meat shish kabobs placed dangerously close to one another for photographic purposes only

An assortment of snappy veggies – colorful bell peppers, fresh mushrooms, sweet onion wedges. Fresh hunks of pineapple. Generous slices of Field Roast for me. Marinated petite sirloin chunks plus spicy chicken sausage for him. And then the best part: a kicky Hawaiian teriyaki marinade to glaze the heck out of ’em while they cook.

And! Bonus – the recipe makes just enough marinade so that you can reserve some to make a quick teriyaki sauce that’s perfect for drizzling over your fresh-off-the-grill kabobs and a mound of fluffy white rice.

Yeah, our grill may be living a double life, but it allows us to gather ’round the table as one. Proof positive, I think, that a little compromise and a lot of love go a long, long way.

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Hawaiian Teriyaki Shish Kabobs Two Ways (with Field Roast or Beef and Chicken Sausage)

A sweet and savory marinade adds flavor to colorful bell peppers, button mushrooms, sweet onion wedges, and fresh hunks of pineapple plus slices of Field Roast for the vegetarian or vegan; sirloin and chicken sausage for the meat-eaters. Note: This recipe requires some make-ahead steps, so please be sure to read through the directions before starting the recipe!

Prep Time 3 hours hours

Cook Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 6

Author Kare

Ingredients

Hawaiian teriyaki marinade and sauce:

• 1 cup soy sauce
• ½ cup vegetable oil
• 1/4 cup pineapple juice + 1/2 cup pineapple juice divided
• 3 tablespoons brown sugar
• 2 tablespoons dry sherry
• 4 medium cloves garlic minced (about 1 tablespoon)
• 2 tablespoons minced fresh ginger root about one thumb-sized hunk
• 1/2 teaspoon dry mustard
• 1 tablespoon cornstarch
• 2 tablespoons water

Shish kabobs:

• 1/2 pound white button mushrooms wiped clean with a damp paper towel
• 1 small green bell pepper
• 1 small red bell pepper
• 1 cup fresh pineapple chunks about half a small pineapple
• 1 medium sweet onion cut into large wedges (cut in half, then quarters, then eighths)
• Cooked rice to serve alongside if desired

Optional addition for vegetarian shish kabobs:

• 1 Field Roast "sausage" link I like the smoked apple sage flavor for this recipe, cut into 1-inch slices

Add for meat-eaters:

• 1/2 pound petite sirloin cut into 1-inch square chunks
• 1 sausage of your choice my guy likes Aidell's pineapple bacon chicken sausage, cut into 1-inch slices

Equipment:

• 12 12- inch wood/bamboo skewers
• Outdoor bbq or grill pan

Instructions

Make the marinade and sauce:

• In a medium bowl, whisk together the soy sauce, vegetable oil, 1/4 cup pineapple juice, brown sugar, sherry, garlic, ginger, and dry mustard until blended. Reserve 1 1/2 cups for basting and marinating.
• Place the remaining marinade in a small saucepan. Add 1/2 cup pineapple juice and heat over medium heat, uncovered, stirring frequently to prevent scorching. Stir cornstarch and water together in a small bowl. As soon as it comes to a boil, whisk in cornstarch and water, stirring constantly until sauce thickens. Remove from heat and allow to cool, then refrigerate in a sealed container until ready to serve.

Marinate the beef, if using:

• Place cut-up steak in a quart-size or larger zip bag. Pour 1/2 cup of marinade over the steak and seal well, swishing the meat and marinade to help ensure even coverage. Place in the refrigerator for at least 2 hours (up to 12 hours).

Make the shish kabobs:

• Soak the skewers. Fill a long baking dish about 1/3 full with water and lay skewers in the water. Allow to soak for about 15 minutes. This helps prevent the skewers from burning once on the grill.
• Carefully thread veggies, pineapple, and Field Roast or meat onto skewers in whatever order you like. I like to use bell peppers on the ends because they help keep everything on.
• Heat your grill to about 350 - 375 degrees (medium direct heat). Place shish kabobs on grill. Baste with the reserved marinade (segregating portions for meat/non-meat kabobs if desired). Cook, turning occasionally to help ensure even cooking and continuing to baste occasionally, for about 15 minutes until vegetables are tender and meat is cooked through.
• Serve with rice (if desired) and teriyaki sauce for dipping/drizzling as desired.

Notes

Note: If you're using beef for the meat-eaters, it will need to marinate for at least two hours before you begin.

The post Hawaiian Teriyaki Shish Kabobs Two Ways (with Field Roast or Beef and Chicken Sausage) appeared first on Kitchen Treaty.

Now that I’m a mom myself, though, I’m finding I don’t really care all that much about brunch. At least not at this moment. Maybe it’s because I am sitting here typing while blurry-brained from too many up-and-down nights with the tyke lately, but all I want for Mother’s Day is a couple of extra uninterrupted hours of sleep. That would be heaven.

Actually … a couple of extra hours of sleep and then waking up to this chiles rellenos breakfast strata. That would be utter perfection.

So, guys. Seriously. I honestly think this recipe is one of the best I’ve ever come up with. First of all, it comes together in a cinch. Beat the eggs, milk and spices in one bowl. Grate the cheese into another. Open up the cans of chilies and cut them in half. Cut the crusts off of some bread. And then layer. If you’re adding the optional chorizo to all or half, it’s just one more easy step of browning and draining, then adding that to the layers too.

It assembles in no time the night before, then sits in the refrigerator getting all perfect and delicious so that all you have to do is whip it out the next morning, plop it in the oven for awhile, and then serve.

I wholeheartedly believe overnight breakfast casseroles are the best thing to ever to happen to holiday mornings. They take no time out of your busy morning, they’re hearty and scrumptious, and the leftovers make an awesome lunch or dinner the next day.

I’m a huge fan of both the savory (egg) and sweet (french toast) versions, and have made a gazillion varieties of both over the years.

But this one … holy moly. I’m kind of obsessed.

Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese (monterey jack and cheddar), smoky green chilies … just add a little of your favorite salsa and you’ll want to dance a little salsa.

Especially if you enjoyed a mimosa alongside.

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Chiles Rellenos Breakfast Strata with Optional Chorizo

Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies ... overnight breakfast strata + chiles rellenos = a match made in heaven.

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 2 5- ounce cans whole green chilies I use mild, but feel free to use a hotter variety if that's what you prefer
• 1 1/2 cups shredded cheddar cheese I use medium
• 1 cup shredded monterey jack cheese
• 6 eggs
• 2 cups whole milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika plus a little more for sprinkling on top
• 1/8 teaspoon cayenne pepper
• 8 slices white sandwich bread crusts removed
• If making one half-size vegetarian/one half-size meaty strata add
• 1/2 pound chorizo sausage
• If making a full-on meaty strata add
• 1 pound chorizo sausage
• Optional toppings
• Salsa avocados, sour cream, chives, fresh cilantro, fresh diced tomatoes

Instructions

• In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
• In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
• Lay the chilies on a cutting board and cut them in half.
• Select the version you're making below and continue.
• Full-on veggie version
• Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
• Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Brown 1/2 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
• One half-size veggie version/one half-size meaty version
• Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
• Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about 1/2 cup of the egg mixture. Sprinkle about 1/3 cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
• Full-on meaty version
• Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
• Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Refrigerate overnight and then bake
• Cover tightly and refrigerate overnight, or for at least three hours.
• In the morning, uncover and bake at 325 degrees for 40 - 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
• Serve with optional toppings if desired.
•  

The post Chiles Rellenos Breakfast Strata with Optional Chorizo appeared first on Kitchen Treaty.

Yep. Pizza nachos. Where oh where have you been all my life, friend?!

It might be another one for the so-wrong-so-right files health-wise, but certainly it’s worth the splurge. And it fits right in with our mixed-diet household. Just cook up individual portions that have been customized to perfection with only the toppings you want, and none you don’t.

Mine are loaded with veggies – green peppers, mushrooms, onions – and lots of black olives. My resident carnivore, of course, goes for the meat. Not just pepperoni and not just sausage, but both. So pretty much a combination pizza assembled atop of a pile of tortilla chips.

I first spotted the idea on the wonderful comfort food blog, The Comfort of Cooking. They were inspired by Two Peas and Their Pod, who posted the recipe on Tasty Kitchen, who got the recipe from Dax Phillips of The Simple Comfort Food Blog. A blog chain of pizza nacho goodness.

Their versions include a divine-sounding garlic cream sauce, but I went for a more straightforward version made with classic pizza sauce. There was a bit of soggy chip syndrome where too much pizza sauce sat, so just be sure to distribute it well or, if you’re really averse to the occasional soggy chip, just drizzle the pizza sauce right on top before cooking.

Cheesy, pizza-y comfort food to the max.

So wrong. So right. Nachos and pizza, together forever.

Print

Combination Pizza Nachos with Optional Pepperoni and Sausage

You love pizza. You love nachos. You KNOW you’ll love pizza nachos. How could you not? Tortilla chips smothered in pizza sauce, classic combination pizza toppings, and gobs of ooey gooey cheese. Who needs crust?

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• Ingredients
• Approx. 3 cups tortilla chips
• 2/3 cup pizza sauce here’s our very favorite recipe for homemade pizza sauce
• 1 small green pepper seeded and diced
• 1/2 small red onion diced
• 3 – 4 white button mushrooms sliced
• 1/4 cup black olives sliced
• 1 cup 4 ounces shredded mozzarella cheese
• 1/2 cup 2 ounces shredded cheddar cheese
• 1/4 cup 1 ounce shredded Parmesan cheese (optional)

If adding optional pepperoni or sausage – per serving:

• 1/4 pound Italian sausage browned and drained
• 6 – 8 thin slices pepperoni cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Lay tortilla chips in a single layer, as much as possible, on two oven-proof plates or baking sheets.
• Using a spoon, evenly distribute the pizza sauce over the chips. If you prefer nachos without any semi-soggy bits, I recommend drizzling the sauce over the cheese instead.
• Evenly sprinkle the toppings – green pepper, red onion, mushrooms, olives, and meat, if using – over the top of each. Divide the cheeses between the two plates, sprinkling it over the top.
• Bake for about 8 – 10 minutes, until cheese is melted and nachos are heated through.
• Allow to cool for a couple of minutes, then serve, taking care to avoid touching the hot plates (or better yet, transfer to a cool plate to serve).

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Case in point: a recent morning in which I, while congratulating myself for being oh-so on the ball, started prepping dinner before the sun even dared show its face. And because of my beloved, wonderful one-year-old (and, okay, the demanding cat), a soup that used to take me easily less than 30 minutes to assemble ended up taking me exactly three hours and fifteen minutes from first swipe with the peeler just to being ready to simmer.

(more…)

The post Perfect Vegetarian Minestrone with Optional Sausage appeared first on Kitchen Treaty.

This soup is one of the reasons our slow cooker has been out on the counter more often than not this past couple of months. Even though it’s been pretty warm weather-wise, I’ve still whipped up this soup a good half a dozen times every time even a wisp of clouds swoop in and the temperature dips below 70. Why? Partially because I was trying to perfect the recipe, but also because I couldn’t resist those vibrant yellow summer squash every time I stopped by my local farmstand, and I had to do something with them other than grill them. And also, it’s really, really good.

The post Slow Cooker Smoky White Bean & Summer Squash Soup with Optional Andouille Sausage appeared first on Kitchen Treaty.

I make this breakfast strata every Christmas! It’s a great way to get a dose of protein in alongside pastries, muffins, and other inevitable holiday breakfast treats. And it makes holiday mornings special!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Vegetarian Overnight Breakfast Strata
• Ingredients
• Adaptations/Variations
• How to Make This Vegetarian Breakfast Casserole
• Tips for Success
• More Strata Recipes

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

The Story Behind the Recipe

Like many recipe stories, this one begins with my Mom. She made a version of breakfast strata every Christmas morning. It was delicious and satisfying and made enough for leftovers.

Ahhhh … the leftovers. A square of warmed up breakfast strata and some of my Gran’s leftover dinner rolls sliced up, toasted, and buttered … we’re talking the good life right there.

My mom’s version of this overnight breakfast casserole involved cream of mushroom soup and chopped up sausage links. I’m not sure where the soup came in, and I’m now a vegetarian, so no sausage for me.

This version, Vegetarian Overnight Breakfast Strata, is the one I now make for my family every Christmas. Oftentimes, I’ll make two of them, adding browned crumbled sausage to the second one for my guy and any other meat-eaters at the table.

Why You’ll Love This Vegetarian Overnight Breakfast Strata

There is just something so deeply satisfying about making a hearty, delicious breakfast with literally no effort on the morning of a special occasion. This vegetarian breakfast casserole is a bit of work to assemble the night before, but it is SO worth it!

Plus, it tastes so good. The eggs and cheese transform into kind of a soufflé consistency. The veggies add some interest, but the cheesy bits are the best, in my book.

Ingredients

• Eggs – Lots of em! I use large eggs.
• Milk – Whole milk works well, or half and half for a richer egg strata. I’ve also often used unsweetened oat milk or almond milk to reduce the dairy, and it works great!
• Bread – Plain old white bread, please, with the crusts trimmed.
• Cheese – I like to use a medium cheddar. Sharp cheddar, white cheddar, or gruyere are fantastic in this vegetarian breakfast casserole as well.
• Olive oil – For sautéing the veggies.
• Onion – Diced, for a bit of texture and flavor.
• Green pepper – I love the color and flavor green bell pepper adds to egg strata.
• Mushrooms – These are optional (I know mushrooms can be polarizing!) But I love them. White button mushrooms or cremini mushrooms both work.
• Salt & pepper – always!
• Parsley – optional, but pretty when sprinkled over the top of your strata.

Adaptations/Variations

Add meat or make it a one-dish-two-ways recipe: Sometimes I’ll make one big meatless version in an 8″ x 8″  pan, then just cook up some bacon to serve alongside for the meat-eaters. Other times, like this one, I split the strata into two smaller casserole dishes and add sausage to the meat side. I adore Morningstar Farms’ Veggie Sausage Patties, so this time I cooked up a couple of those and added them to my veggie version as well. It was great.

Make it dairy-free: I’ve made this with dairy-free milk and I’ve both omitted the cheese, and subbed in vegan cheese. Both work well.

How to Make This Vegetarian Breakfast Casserole

First, you sauté the veggies. In a large bowl, whip together the eggs, then stir in the milk, salt, and pepper.

Layer half your bread in your baking dish, then top with the cooked veggies and cheese then pour half the egg mixture over the top. Repeat the layers.

Cover tightly and store in the fridge overnight.

About an hour before breakfast, bake your egg strata until it’s set all of the way through. The middle should no longer jiggle. It will take almost an hour to bake, but it’s all hands-off time. This is when we dig into our Christmas stockings and see what’s under the tree!

Tips for Success

• Use the most basic white bread possible. We’re talking white sandwich bread.
• Make sure it’s set all the way through. Sometimes it takes awhile to cook in the middle, but it will – just give it time! It shouldn’t jiggle in the middle when it’s done.

More Strata Recipes

• Mushroom Swiss Breakfast Strata
• Chiles Rellenos Breakfast Strata

Print

Holiday Breakfast Strata with Sausage (or Not)

This easy overnight breakfast strata is cheesy, delicious, and perfect for holiday mornings! When time is tight and a special breakfast is in order, this fits the bill on both counts.

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 268kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion about 1 small onion
• 1 cup chopped green bell pepper about 1 medium green bell pepper
• 1 cup white button mushrooms sliced
• 9 eggs
• 3 cups whole milk unsweetened oat milk also works
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 slices white bread crusts removed
• 10 ounces medium cheddar cheese, shredded about 2 1/2 cups
• parsley minced, for garnish

Instructions

• In a medium saute pan, heat the olive oil and saute the onion, green pepper, and mushrooms until soft, about 7-8 minutes. Set aside.
• In a medium bowl, whisk the eggs until well blended. Add the milk, salt, and pepper.
• Spray a 9"x13" casserole dish with non-stick cooking spray.
• Layer half the bread in the bottom of the baking dish. Sprinkle 1/2 of the veggies over the top, then half the cheese. Pour 1/2 cup of the egg mixture over the top. Repeat with the remaining ingredients – first the bread, the rest of the veggies, the cheese, then the eggs. Press any bread down gently that's floating so that it becomes submerged.
• Cover tightly and refrigerate overnight, or for at least three hours.
• In the morning, uncover and bake at 350 degrees Fahrenheit for about 50 minutes, until set and no longer jiggly in the middle.
• Garnish with parsley, cut into squares, and serve.

Notes

Recipe update 4/3/2024:

I’ve rewritten this recipe to simplify it, making one large vegetarian strata instead of two smaller stratas. If you like, you can easily divide this recipe between two smaller pans, adding cooked sausage to one, and baking so that you have two versions, one for the meat-eaters and one for the vegetarians. 

Old recipe:

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 3/4 cup white button mushrooms
• 6 eggs
• 2 cups half and half
• 1/2 teaspoon salt
• Fresh ground pepper
• 8 slices white bread (crusts removed)
• 2 cups cheddar cheese, shredded

For the meat half, if making:

• 1/2 pound sausage

Instructions

• In a medium saute pan, heat the olive oil and saute the onion, green pepper, and mushrooms until soft, about 7-8 minutes. Set aside.
• If using sausage, brown it in a medium saute pan and drain.
• If using veggie sausage, heat it in the microwave for a minute or so and crumble.
• In a medium bowl, whisk the eggs, half and half, salt, and pepper.
• Spray two approximately 4″ x 8” baking pans/casserole dishes with non-stick cooking spray.
• Layer two slices of the bread in the bottom of each pan.
• Sprinkle 1/4 of the veggies over the bread in each pan.
• Spread half the crumbled sausage over the sausage version.
• Sprinkle on 1/4 of the cheese over each.
• Pour about 1/2 cup of the egg mixture over the top.
• Add a layer of the remaining bread, two more slices each, then veggies, then sausage over the sausage side, then cheese.
• Pour the rest of the egg mixture evenly over the top of each.
• Cover tightly and refrigerate overnight, or for at least three hours.
• In the morning, uncover and bake at 325 degrees for about 40 – 50 minutes, until set.

Nutrition

Serving: 1square | Calories: 268kcal | Carbohydrates: 18g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 490mg | Potassium: 252mg | Fiber: 1g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 11mg | Calcium: 318mg | Iron: 2mg

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