April whizzed past me. I didn’t cook a ton nor did I get to blog much. I kind of spent the month either super busy at work, trying to keep up with everything, plus a sweet little vacay to Florida.
I was sooo into the cherry “cheesecake” yogurt breakfast I made. It was really good and prepping in advance, made for a more lovely breakfast on a weekday!
These Baked Monte Cristo pockets felt like the best-fast-dinner-ever. I was so happy with them. They added some fun-ness, variety, and an insta-dinner that I know I needed to get back into the groove. Weeknight dinners with minimal prep are the best!
Next month I’ll totally get back to normal and back into the kitchen once I come up for air at work!
The Year of the: Seasonal Decor ehh. nothing in April.
do something a different way: hmm. I’m not sure I did this.
drink more water: yup, I’m on it.
make more interesting side dishes: nope, nothing right now
cook more soups & sauces: I made lasagna soup!
watch more movies: you know, I don’t think we watched any!
make working out a higher priority: yup! I did an kick-boxing on demand & fit in a few morning walks before the alarm!
I was feelin’ lasagna but wanted to speed it up and not have to bake it forever. This soup was quick and hit all the flavors I wanted! I went a tiny bit heavy handed with the red wine, so I cooked it down a bit to mellow that out. The dollop of ricotta allowed me to gently swirl it around to melt with the meaty bites and the wavy noodles.
2 Italian Sausage links
4 lasagna noodles
28oz can Pastene Kitchen Ready Tomatoes
1 tbs garlic, minced
3 tbs cup red wine
1 tbs Italian seasoning
1 tbs Parmesan cheese, grated
3 tbs ricotta cheese
In a large skillet, remove the casing and cook the sausage over medium heat. Break up the pieces with the back of a wooden spoon. Cook just until cooked through.
Bring a large pot of salted water to a boil and add in the lasagna noodles.
Drain the sausage and add it to a heavy pot with the canned tomatoes, garlic, wine, and Italian seasoning over medium heat.
When the pasta is al dente, drain and cut in half lengthwise, then into 1/2 inch pieces (think spoon size).
Stir well and reduce heat. Taste and add salt as needed and Parmesan.
Serve with a dollop of ricotta. Enjoy!
This is totally the speedy way to have the taste of lasagna without all the steps. I made this just before vacation so I also appreciated not having a lot of leftovers, or filling up the freezer. I have a serious love affair with ricotta so this was right up my ally. I would also try it in individual ramekins with ricotta at the bottom and mozzarella on the top. How fun would those be?!
I do exist! The last two weeks were a mad-rush to get ready for our trip, then 5 lovely days in Florida, and a busy return. I opted for some sleep and a return to reality instead of blogging. I’m sure you can imagine.
Post-Easter, I used some leftover ham for crepes with swiss cheese and a little creamy marsala mushroom sauce. It was so good! This was leftover that wouldn’t ever even seem like leftovers.
1/2 cup milk
1/4 cup water
1/2 cup wheat flour
2 tbs butter, melted
2-3 slices of ham, chopped
1/2 cup shredded swiss
1 1/2 cup baby portabella mushrooms
1/2 cup chicken broth
2 tbs Marsala wine
1 tbs worcestershire sauce
1 tbs cream cheese
Add crepe batter to a blender: egg, milk, water, flour, and melted butter. Blend for 15 seconds. Then refrigerate while prepping the filling.
In a large skillet, saute the onion in a drizzle of olive oil until soft and translucent over medium heat.
Add in the ham and cook for about 5 minutes to continue to caramelize the onion while warming the ham through. Then remove from the heat.
Slice the mushrooms and add to the still-hot pan with the broth, marsala, worcestershire, and cream cheese. Bring to high for a few minutes and then lower the heat to thicken a bit.
Cook the crepes in very thin pancakes in a large skillet, sprayed with non-stick spray, or with an electric crepe maker. Cook each crepes for about 3 minutes.
Assemble the crepes with some ham & onion filling, a sprinkle of cheese, and marsala mushrooms.
Fold the edges over themselves. Serve and enjoy!
I loved these. I haven’t made crepes in forever and they’re such great vehicles for any filling! I loved the ham cooked like lardons with onions and mushrooms! The babe ate his a bit deconstructed. He was very into the ham…for several meals!
I’ll always pick savory breakfast over sweet BUT I was inspired by all the yogurt flavors out there and I did pretty well to give the impression of Cherry Cheesecake without too much sugar. It’s just a fruit topping (thickened, without sugar), vanilla Greek yogurt, and a crumble as the crust (with some sugar). I prepped the crumble and the cherries on Sunday and this made for a delightful Monday morning.
Another way to speed this up even more, would be to use granola for the crumble.
2 tbs butter
1 cup Old Fashioned Oats
1/4 cup brown sugar
2 cups dark cherries, pitted (frozen & chopped)
1 tsp cornstarch + 2 tsp water (or skip and substitute 2 tbs fruit jam)
1 1/2 cup Vanilla Yogurt
In a medium skillet, melt the butter over low heat. Then add the oats, flax seed, and brown sugar. Stir.
In a small saucepan, add the cherries and cornstarch mixture (or substitute fruit jam) over medium heat. Stir and cook for 5 minutes until gently bubbling. Remove from the heat and let cool.
Stir the crumble until coated and spoon onto a sheet of wax or parchment paper to cool and harden.
When the crumble is cool and not tacky to the touch (20-ish minutes) break into chunks. Store in an airtight container or ziplock bag until serving.
Serve the crumble on the bottom, some vanilla greek yogurt, and cherries on top. Enjoy!
I loved this. I wish I had more cherry mixture and more crumble! I ate it twice and was so happy to wake up to it. This definitely feels like a treat! It has the impression of dessert, but I kept the cherry mixture tart and tasting like real cherries without any sugar. The crumble had a nice nuttiness without costing $1,000 for lots of nuts. I’d probably toast some and add them next time. It seemed a bit more filling than just yogurt for breakfast.
Winner winner with a cherry on top.