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prettygirlfood:

Sweet Potato & Bacon Mac and Cheese
Ingredients2 tablespoons butter1/2 red onion, diced3 cloves garlic, minced2 cups milk2 cups sweet potato, small cube (1/2 inch or less)1/2 tsp cayenne pepper1 tsp paprika1/2 tsp salt2 cups shredded cheddar cheese1 cup shredded Parmesan cheese2 tsp hot sauce (I’m loyal to Frank’s)1 lb elbow noodles6 slices thick cut bacon, cooked and diced1/2 cup sliced green onionInstructions1. In a large saucepan, melt the butter over medium-high heat. Add in the red onion and saute for 4-5 minutes. Stir in the minced garlic and saute for another 2 minutes.2. Add  in the milk and sweet potato and bring to a boil, stirring frequently as to not scald the milk. Reduce heat and simmer until sweet potatoes are cooked through and soft, about 15 minutes (actual time will depend on how big your sweet potato cubes are. The smaller the better).3. Meanwhile, cook your pasta according to package directions.4. Once the sweet potatoes are cooked through, pour the saucepan contents into a blender and blend until smooth and creamy. Stir in the cayenne, paprika, salt, cheddar, Parmesan, and hot sauce. It should still be hot enough to melt the cheese. Once the cheese is melted, blend it up again to bring back some of the creaminess.5. Pour the sauce over the cooked noodles. Garnish with bacon and green onion. 

foodfuckery:

Grilled cheese rolls

Recipe


foodfuckery:

BBQ Chicken Grilled Cheese Sandwich
Recipe

foodfuckery:

BBQ Chicken Grilled Cheese Sandwich

Recipe


foodopia:

sweet potato and black bean enchiladas: recipe here

foodopia:

sweet potato and black bean enchiladas: recipe here


buzzfeedfood:

Happy National Grilled Cheese Day!

Recipe here

Photos by Izy Hossack


[[MORE]]projecttastytreats:

Sweet and Spicy Caramelized Onion & BBQ Grilled Cheese, serves 4
Ingredients:
8 slices challah bread 4 slices sharp cheddar 4 slices pepper jack or other spicy cheese 1 large red onion, thinly sliced 3 Tbsp butter 2-4 Tbsp BBQ sauce, depending on how much you love BBQ (I used Stubb’s Sweet Hot, and it was perfect)
Directions:
Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.
Spread 1 Tbsp of the remaining butter onto one side of each slice of bread.Divide BBQ sauce evenly among 4 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.
Melt the remaining butter in the skillet on medium-low. Cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. Now devour.


foodopia:

the buffer - feta, roasted red peppers, and spinach: recipe here

foodopia:

the buffer - feta, roasted red peppers, and spinach: recipe here


Summer is coming to an end, but it is not over yet. Make the most of the summer produce by making this Grilled Ratatouille Pasta Salad. It is easy to make and you don’t even have to turn on the oven. Grilled vegetables are the star of this easy pasta salad. This salad has great flavor and is perfect for picnics, potlucks, or an every day meal. Enjoy!

Grilled Ratatouille Pasta Salad
1/2 pound pasta, I used whole wheat Rotini
1 medium zucchini, cut into 1 inch pieces
1 red bell pepper, halved, stemmed, and seeded, cut into 1 inch pieces
1 small red onion, chopped
1 small eggplant, cut into 1 inch pieces
4 large tomatoes, cut into quarters
4 cloves garlic
Olive oil, for brushing the vegetables
Salt and pepper, to taste
Olive oil and balsamic vinegar, for drizzling over the salad
1/4 cup chopped fresh basil
Bring a medium pot of salted water to a boil, cook pasta according to package instructions.  Drain the pasta and rinse with cold water. Set aside.
Heat a grill to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper. Place the vegetables and garlic cloves on a grill pan or in a grill basket. You could also wrap them in aluminum foil. Grill until vegetables are browned and tender.Remove from heat and let cool to room temperature. Finely chop the garlic cloves.
Add grilled vegetables and garlic to the cooked pasta. Drizzle with olive oil and balsamic vinegar. Stir and season with salt and pepper. Sprinkle with basil. Serve at room temperature or chilled.

Summer is coming to an end, but it is not over yet. Make the most of the summer produce by making this Grilled Ratatouille Pasta Salad. It is easy to make and you don’t even have to turn on the oven. Grilled vegetables are the star of this easy pasta salad. This salad has great flavor and is perfect for picnics, potlucks, or an every day meal. Enjoy!

Grilled Ratatouille Pasta Salad

  • 1/2 pound pasta, I used whole wheat Rotini
  • 1 medium zucchini, cut into 1 inch pieces
  • 1 red bell pepper, halved, stemmed, and seeded, cut into 1 inch pieces
  • 1 small red onion, chopped
  • 1 small eggplant, cut into 1 inch pieces
  • 4 large tomatoes, cut into quarters
  • 4 cloves garlic
  • Olive oil, for brushing the vegetables
  • Salt and pepper, to taste
  • Olive oil and balsamic vinegar, for drizzling over the salad
  • 1/4 cup chopped fresh basil
  1. Bring a medium pot of salted water to a boil, cook pasta according to package instructions.  Drain the pasta and rinse with cold water. Set aside.
  2. Heat a grill to medium-high heat. Lightly brush vegetables with olive oil and season with salt and pepper. Place the vegetables and garlic cloves on a grill pan or in a grill basket. You could also wrap them in aluminum foil. Grill until vegetables are browned and tender.Remove from heat and let cool to room temperature. Finely chop the garlic cloves.
  3. Add grilled vegetables and garlic to the cooked pasta. Drizzle with olive oil and balsamic vinegar. Stir and season with salt and pepper. Sprinkle with basil. Serve at room temperature or chilled.

thatsmegmade:

Greek Pasta Salad with Sun Dried Tomato Vinaigrette 
IngredientsFor the dressing1 garlic clove7 sun-dried or slow-roasted tomato halves, roughly chopped2 Tbsp plain nonfat yogurt1 tsp Greek seasoning1/4 cup white wine vinegar1/4 cup extra virgin olive oil1-1/2 tsp agave nectar (or honey, or sugar substitute)5-6 tsp water
For the salad8 oz rotini or other twisty pasta1-1/2 cup diced fresh tomatoes1 cup diced cucumber1/2 medium green bell pepper, diced1/2 cup pitted large black olives, sliced in half3 Tbsp chopped fresh dill1/2 cup crumbled feta cheese, or more to taste
Directions
In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you’d like the dressing thinner, add a bit more water. Set aside.
Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl.
Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.
Source: The Perfect Pantry

thatsmegmade:

Greek Pasta Salad with Sun Dried Tomato Vinaigrette

Ingredients
For the dressing
1 garlic clove
7 sun-dried or slow-roasted tomato halves, roughly chopped
2 Tbsp plain nonfat yogurt
1 tsp Greek seasoning
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1-1/2 tsp agave nectar (or honey, or sugar substitute)
5-6 tsp water

For the salad
8 oz rotini or other twisty pasta
1-1/2 cup diced fresh tomatoes
1 cup diced cucumber
1/2 medium green bell pepper, diced
1/2 cup pitted large black olives, sliced in half
3 Tbsp chopped fresh dill
1/2 cup crumbled feta cheese, or more to taste

Directions

  1. In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you’d like the dressing thinner, add a bit more water. Set aside.
  2. Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl.
  3. Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.

Source: The Perfect Pantry


tango-mango:

Trottole pasta with creamy pesto sauce

Sometimes I crave pasta. Or I should say, pasta with some sort of creamy sauce mixed with it. I gave into the crave, and this was lunch today. I cooked 1/2 pound of Trottole pasta in salted water until al dente. After draining it, I immediately stirred in my creamy pesto sauce. Then, just to make things pretty, I spooned it into a glass serving bowl and garnished it with fresh basil leaves and tomato wedges.

Creamy pesto sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 6 tablespoons pesto sauce

Make a béchamel sauce by melting the butter in a large sauce pan and whisk in the flour. Cook over medium high heat until flour cooks, approximately 2 minutes, stirring constantly. Add the milk all at once and continue to cook until it thickens, whisking all the while. Reduce heat and add salt and pesto sauce. Continue to stir until hot.

Note: “trottole” in Italian means top, as in the toy you spin on the floor.


jasonsbites:

4 Types of Summery, Stuffed Potato Skins!

Today was the most exhausting day I’ve had in… forever. So I rather regretted taking on this recipe because I was falling asleep while handling sharp objects, not exactly my most glorious moment on this earth.

Anyways, the majority of all the herbs and stuff used in this were from my garden so everything was fresh fresh fresh!

These fillings are just a few examples of what you could do, the lemon thyme one was my favourite but you could do things like bacon bits (if you’re not watching that waistline…) and sour cream.

Ingredients:

- about 15 new potatoes (makes 30 bites or so, given that you don’t destroy a few potatoes along the way like I did)

- 1 cup of almond milk (or any kind you wanna use)

- salt & pepper

- olive oil

For my fillings:

- 1-2 tsp thyme and zest of half a lemon

- 1 tsp rosemary and 2 garlic cloves minced

- 1-2 tsp of dill & zest of a lime

- 1-2 tsp of parsley

- 4 teaspoons of greek yogurt

Directions:

- boil your potatoes until they’re SUPER tender and practically falling apart

- let them cool off for a bit first, and then cut them in half and scrape out the middles into the bowl

- place the empty skins on a baking sheet, season with oil, salt, and pepper and throw into 375F oven for about 10 minutes or until golden and crisp

- place the potatoes into a pan/pot with the almond milk, and a bit of oil and cook until everything is soft for a “base mixture”

- divide the base mixture up into your favourite herbs and stuff (I cooked the garlic in some oil) and mix with greek yogurt, and season again

- fill them up and serve!



veganbrontomerus:

Whole wheat thin crust pizza


1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 tsp salt
3/4 tsp active dry yeast 
2 tsbp olive oil
3/4 cup water
1/4 tsp sugar 

In a large bowl mix together your flour and salt and then create a well in the centre. In a small bowl, mix together your yeast, sugar, and water. Once the yeast has bloomed pour your oil and yeast/water into the well that you made in your flour.


Gently mix the dry ingredients into your wet ingredients until a gooey mixture has formed, then fold the rest of the flour into your mixture.

Lightly flour a clean surface and begin kneading the dough until it is no longer sticky. Cover the dough with a damp towel and let it rise for about an hour. Punch the dough to release built up gasses and let sit for 15 minutes.

Preheat your oven to 425F

Stretch out your dough and add any toppings that you want to be cooked. Let the pizza bake for about 15 minutes or until the crust is firm. If you have any toppings to be put on fresh, toss them on once the pizza is ready to be cut and served.

— For this pizza I brushed the dough with tomato sauce and artichoke hearts then I baked it. Once the pizza came out of the oven I tossed nutritional yeast and spinach on top.


yummyinmytumbly:

One Skillet Pasta Puttanesca

One Skillet Pasta Puttanesca
Print this recipe!
Serves 5-6
Ingredients:
1 Tablespoon extra virgin olive oil
2 Tablespoons chopped onion (white or red)
3 garlic cloves, minced
1/4 teaspoon red chili pepper flakes
1 teaspoon anchovy paste (or 2 minced anchovies), optional
salt & pepper
28oz can good quality petite diced tomatoes
3 cups water
12oz dry rotini pasta
1/2 teaspoon salt
1/2 cup Kalamata olives, chopped
1/4 cup fresh parsley + more for garnish, chopped
2 Tablespoons capers
Directions:
1. Heat oil in a very large skillet over medium heat. Add onions, garlic, red chili pepper flakes, and anchovy paste. Season with salt and pepper then saute until onions soften, about 4 minutes.
2. Add petite diced tomatoes, water, pasta, and salt, then bring the liquid to a boil. Place a lid on top of the skillet then keep the pasta at medium-high heat to maintain a vigorous simmer. Cook for 10-12 minutes, stirring often, or until pasta is al dente. Do not overcook, and do not worry if there is extra liquid still in the skillet.
3. Turn the heat off, add the olives, parsley, and capers to the skillet then stir to combine. Serve topped with freshly chopped parsley.

yummyinmytumbly:

One Skillet Pasta Puttanesca

One Skillet Pasta Puttanesca

Print this recipe!

Serves 5-6

Ingredients:

1 Tablespoon extra virgin olive oil

2 Tablespoons chopped onion (white or red)

3 garlic cloves, minced

1/4 teaspoon red chili pepper flakes

1 teaspoon anchovy paste (or 2 minced anchovies), optional

salt & pepper

28oz can good quality petite diced tomatoes

3 cups water

12oz dry rotini pasta

1/2 teaspoon salt

1/2 cup Kalamata olives, chopped

1/4 cup fresh parsley + more for garnish, chopped

2 Tablespoons capers

Directions:

1. Heat oil in a very large skillet over medium heat. Add onions, garlic, red chili pepper flakes, and anchovy paste. Season with salt and pepper then saute until onions soften, about 4 minutes.

2. Add petite diced tomatoes, water, pasta, and salt, then bring the liquid to a boil. Place a lid on top of the skillet then keep the pasta at medium-high heat to maintain a vigorous simmer. Cook for 10-12 minutes, stirring often, or until pasta is al dente. Do not overcook, and do not worry if there is extra liquid still in the skillet.

3. Turn the heat off, add the olives, parsley, and capers to the skillet then stir to combine. Serve topped with freshly chopped parsley.