Notes
Directions
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 | Spinach & Feta Baguette BoatPrep Time: 10 Min Cook Time: 30 Min Yields: 4 Pieces |
 | What You Need
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Directions
- Preheat your oven to 350 F
- Get your baguette on to a flat surface. Leave yourself about 3/4" on both ends of the baguette. Carefully slice the baguette from one end to the other on both sides, finishing with two slices at the ends. Remove all of the bread / baguette, scooping out as much of the fluffy baguette as you can leaving you with an empty baguette "boat". Get your baguette on a parchment lined baking sheet.
- Using a liquid measuring cup, whisk together all of the ingredients until thick and combined. Using a rubber spatula, start to pour / transfer the thick, eggy mix into your hollowed out baguette, patting it down with your spatula. It is going to be extremely full so don't worry about a tiny bit of side spillage if it happens. Once the baguette is stuffed, sprinkle the top with salt, pepper, and a sprinkle of pep flakes.
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- Bake the baguette boat for 30 minutes until the eggs are set and the baguette is slightly golden. Remove your tray and set it onto a wire cooling rack. After 5 + minutes, transfer the baguette to a cutting board and cut it into 4 equal sized pieces. Serve & ENJOY!
- Any leftovers can be refrigerated in an airtight container for 3 - 4 days. Reheat in your oven for best results!
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 | Skillet Shep's Pie |
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What You Need
- SHEPS PIE - Begin heating the butter, EVOO, thyme, and pepper flakes, in a large, 12" skillet set to about medium. Once heated, add the garlic and stir for 30 + seconds before adding the onion, celery, carrot, and a generous pinch of both salt & pepper. Stir as needed and cook the veg for about 12 - 15 minutes, reducing your heat if needed to keep them from scorching. They should be mostly soft at this point. Make a well in the center of the skillet and drop in the plant- based beef. Break it up into smaller crumbles as it browns, season with salt & pepper, and after a couple minutes, stir everything together and continue to cook another couple minutes.
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- Stir in the browning sauce and tomato paste. Once that's nice and combined, continue to cook another couple minutes before stirring in the flour. Continue to sit and cook another couple minutes and then pour in the beef broth. Make sure to scrape the bottom of your skillet to release any flavourful bits. Bring the skillet to a boil and once boiled, season with the garlic & onion powders, a generous hit of salt, and some cracked pepper. Reduce to a very low simmer and simmer uncovered until the taters are ready. At the very end, stir in the frozen green beans, pluck out the thyme sprigs, taste, and adjust the salt to your liking.
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- NOTE - If the skillet starts reducing too much before the potatoes are ready, you can pull it off the heat early and just leave it covered until the taters are ready!
- TATERS - Add the chopped potatoes and a teaspoon of salt to a pot of cold water full enough to cover the taters entirely. Bring the taters to a boil and cook until fork tender, adding the broccoli in the last 5 minutes. In the meantime, heat the cream and butter. Strain the potatoes / broccoli, reserving 1/4 C of the salty water, and return them to the pot on the burner that is now turned off. Pour the hot cream / butter & starchy water into the tater / broccoli pot and mash until creamy and combined. You can leave them a bit rustic, or mash them to your heart's content, just don't overwork them or they'll be gummy. Fold in the cheddar, remaining salt, and some cracked pepper. The parsley is optional for this recipe. Taste and adjust salt if needed / desired.
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- Now, turn off your shep's pie and get the skillet onto a wire cooling rack. At this time, set your oven to 375 F. Use a rubber spatula to flatten the shep's pie filling into a nice, flat layer. Scoop the taters on top and use your rubber spatula to spread them around to coat the skillet. Swipe through the potatoes in a zig zag pattern which will help create some crusty, golden brown bits in the oven. I left a perimeter without taters just so you could see the gorgeous filling bubbling away in the oven.
- Once the oven is preheated, get the skillet on a baking sheet to catch any bubbling over, just in case. Bake the shep's pie for 35 - 40 minutes until bubbly with nice, golden potatoes on top. Remove and set onto a wire cooling rack while you prepare the gravy. Garnish the skillet with chopped parsley and chives.
- Prepare the gravy according to package directions. Once rich and thick, it's time to serve. Scoop the skillet shep's pie into serving dishes, smother in a ladle of brown gravy, and garnish with additional chives. ENJOY!
- Remaining shep's pie can be stored in an airtight container for up to 4 days <3
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 | Banana Crumble MuffinsPrep Time: 20 Min Cook Time: 12 - 15 Min Yields: 12 Muffins |
 | What You NeedDRY
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Notes
- Admittedly, my crumb topping probably could've used a bit more butter for an even better crumbly texture, but it worked regardless. You may find you want to add a little more for that perfectly crumbly texture.
- It's important to gently press the topping into the muffins to help it stick.
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Directions
- Preheat your oven to 400 F
- Whisk together all of the dry ingredients in a medium sized mixing bowl. Set aside.
- Mash the bananas with a fork and have that ready. To another medium sized mixing bowl, add the melted butter, brown sugar, maple syrup, and vanilla. Using a hand mixer, mix until creamy and combined. Add the eggs, mashed bananas, and milk. Mix again until combined thoroughly.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until everything is combined and you're left with a banana muffin batter. Spray the inside of each muffin tin with cooking spray. Use a quarter cup measure and scoop heaping scoops of the batter into each muffin tin until all 12 are full.
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- For the crumb topping, add the flour, maple, brown sugar, pecans, and cinnamon to a small bowl. Add the cold butter and use a pastry cutter to start working everything together. We're looking for a clumpy sort of sandy texture. I ended up going in with my hands to finish working everything together until it was combined. Spoon crumb topping onto each muffin, gently pressing it into the muffin batter to help it stick. Once they're all covered, we're ready to bake.
- Bake the muffins at 400 F for 12 - 15 minutes until golden brown and a toothpick / piece of dry spaghetti comes out clean. Test them at the 12 minute mark, and continue to cook in a couple minute intervals until they're cooked.
- Once cooked, remove the muffin tray to a wire cooling rack for about 10 minutes. Once cooled, I simply twisted the muffins in their tins to release them and set them onto a serving plate. ENJOY!
- Remaining muffins can be kept covered at room temp for a couple days, or refrigerated for 4 - 5.
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 | Spicy Bean & Barley Veg SoupPrep Time: 20 Min Cook Time: 1 Hr 20 Min (approx) Yields: 4 Servings |
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Directions
- Begin heating the EVOO, butter, chilis, garlic, thyme, and pepper flakes in a large, deep non-stick skillet or a stainless soup pot set to just about medium heat. Season with a good pinch of salt and pepper and once heated, let everything sizzle together for about 30 seconds. Add the onion, carrot, celery, bell pepper, one teaspoon of the roasted garlic seasoning, and a good hit of both salt & pepper. Stir and let those veg cook 12 - 15 minutes until mostly softened. Reduce your heat if needed if you notice any scorching. Stir fairly often.
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- Stir in the tomato paste and continue to cook another few minutes. Next, pour in the broth and water and bring your soup to a boil. Once boiled, stir in the barley, beans, salt, remaining Clubhouse seasoning, dried basil, vegeta, and some additional cracked pepper. Reduce your heat to a simmer, cover, and simmer for 40 - 45 minutes.
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- Remove the cover and your barley should be just about perfect at this point. Continue to simmer, stirring as needed for another 5 - 10 minutes until just right. Pluck out the thyme sprigs and stir in the spinach and parsley and another pinch of salt & pepper. Let that continue to simmer for another couple of minutes. Next, turn off the heat and fold in the grana padano & lemon juice. Cover and set aside for 5 minutes.
- Prior to serving, taste and adjust your salt / pepper if needed / desired. Serve your bowls garnished with a drizzle of EVOO, some finely shredded grana, and a sprinkle of parsley. ENJOY!
- Remaining soup can be stored in an airtight container in the fridge for 4 days.
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| Non-Stick Aluminum Stock Pot 19% Off  Kitchenaid Cheese Grater Almost 50% off now! | Rainforest Bowls Cooking Ladle  Kitchenaid Salad Spinner Save $25 |
 | Creamy Broccoli Cheddar BucatiniPrep Time: 15 Min Cook Time: 25 Min Yields: 4 Servings |
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Directions
- Bring a large pot of cold, generously salted water to a boil. Once boiled, leave covered until needed.
- Let's start the creamy sauce! Begin heating the EVOO, butter, and pepper flakes on just about medium heat in a large skillet. Once heated, add the onion, garlic, and a good pinch of both salt & pepper. Stir and let the veg cook for about 10 minutes. You'll need to stir a few times to avoid any scorching. After about 10 minutes, your onions should be mostly softened up. Pour in the wine and let that bubble away as you drop your pasta in to the boiling water. Cook the pasta to just about perfectly al dente.
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- Once the wine simmers off by at least half, add the finely chopped broccoli. Season generously with salt & pepper, stir, and let that bubble away for another 2 minutes. Pour in the cream and wait for the sauce to start bubbling. Season again with salt, reduce to a simmer, and simmer until the pasta is where you need it.
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- Turn the heat off on your sauce and stir in the cheddar & grana padano until creamy and combined. Strain the pasta directly into your cheesy skillet. Toss for a couple minutes in the skillet until everything is creamy and coated perfectly, adding a ladle of pasta water for extra lusciousness. Taste and adjust your salt / pepper if needed. Cover and let the skillet sit for a couple minutes prior to serving.
- Serve your pasta with some additional grana padano and a sprinkle of parsley. ENJOY!
- If you're packing up leftovers, make sure to add some pasta water to your remaining pasta before packing it away in an airtight container for up to 4 days.
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| 12" Stainless Skillet On Sale <3  | The Most Gorgeous Stoneware Bowls for Serving  |
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 | Gorgeous Baked OnionsPrep Time: 10 Min Cook Time: 1 Hour 45 Min + Yields: 8 Pieces |
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Notes
- I cooked the onions at 350 which took a very long time in the oven. Were they delish? Totally, but I think I'd try and re-test this at 375 or higher to speed things up. At this point, the recipe works and the onions were smooth and delish, but time consuming nonetheless.
- I kind of eye balled the butter on top of the onions, so the measurement is kind of approx. More butter would never hurt lol
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Directions
- Preheat your oven to 350 F
- Cut the ends off of your onions, cut them in half, and peel them. Lay them in a single layer in a 9" x 13" baking dish. Pour the broth into the bottom of the baking dish. Next, top each onion with butter followed by a good hit of salt, pepper, and pepper flakes. Finish by topping each one with a few thyme leaves. Drop the garlic and chilis around the dish.
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- Once preheated, cover the dish and bake for 45 minutes. Remove the dish to a wire cooling rack and uncover. Spoon some of the buttery broth on top of each onion and sprinkle more salt on each one. Return to the oven for another hour + until the onions are golden and tender. To give the tops a bit more colour, I switched the oven to BROIL HIGH and let them sizzle under the broiler for a couple minutes. Set the dish back onto a wire cooling rack and garnish generously with grana padano and a sprinkle of parsley.
- Serve the onions with another pinch of salt & pepper & finish with additional grana padano. Simple and delicious :) ENJOY!
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 | Cheesy Pecan Pesto Garlic BreaDPrep Time: 15 Min Cook Time: 10 Min Yields: 8 Pieces |
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Directions
- Let's start with the pesto. Get your pecans into a small skillet set to about medium. Toss them around in the skillet as it warms until they're fragrant and lightly toasted. This will only take a couple of minutes. Get them off the heat and onto your cutting board. Give them a rough chop and add them to a vortex blender. Next, add the remaining ingredients for the pesto and blend until smooth. You may need a drizzle of EVOO to emulsify, but I didn't. Transfer the pesto to a small dish and set aside.
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- Preheat your oven to 400 F
- Start heating a grill pan set to about medium. Split your baguette in half lengthwise and brush the open sides with EVOO. Slap your baguettes on the grill and grill until those grill lines are golden brown and gorgeous. Transfer the grilled baguettes to a parchment lined baking sheet. Rub your raw clove(s) all over your grilled baguette to impart that beautiful garlic flavour.
- Next, slather the baguettes with the pesto and top them with shredded mozz. Sprinkle them with pepper flakes and get the tray into the oven. Bake for 4 - 5 minutes, or until the cheese is perfectly melty. Remove the tray to a wire cooling rack. Once cool enough to handle, cut your baguettes into 4 pieces each and garnish them with parsley.
- Serve and ENJOY!
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 | Meatball & Red Pesto RollsPrep Time: 20 Min Cook Time: 25 Min Yields: 3 Rolls |
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Notes
- Depending on the size of the buns / rolls, make your meatballs accordingly. If your buns are smaller, you could end up with 8 meatballs to accommodate and 4 sandwiches instead of 3. Just make sure the meatballs are appropriately sized to your buns!
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Directions
- Preheat your oven to 400 F
- Add all of the ingredients for your meatballs to a mixing bowl and work the mixture together with your hands until combined. Form the mixture into 6 equal sized meatballs. Start with two heaping tablespoons per, and then if there's some leftover after the 6, work the remaining mixture into your rolled meatballs. Place your rolled meatballs onto a parchment lined baking sheet.
- Bake for 12 minutes, flip, and continue for another 7 - 10 until fully cooked.
- Get your rolls onto a baking sheet and slice them open without slicing them the entire way through. Spread a generous amount of your red pesto on each side of your open rolls. Stuff two meatballs into each roll and place a slice of pizza mozz over the meatballs / bread. Spread a little more red pesto on top of the mozz.
- Return the tray to the oven for about 5 minutes until the cheese is melty and the outside of the buns are slightly toasty. The insides will still be soft and fluffy.
- Remove your tray to a wire cooling rack and sprinkle them with finely shredded grana padano. Finish with some gorgeous basil leaves, serve, and ENJOY!
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HAPPY VEG
 | Fiery Garlic Green Beans Prep Time: 10 Min Cook Time: 15 Min Yields: 2 - 3 Servings |
 | What You Need
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Directions
- Begin heating the EVOO and Thai chilis in a large, 12" skillet set to about medium. Once heated, let those chilis sizzle away for about a minute before adding the green beans to the skillet. Season liberally with salt and a good pinch of two of pepper, toss, and let the beans cook about 10 minutes. During that ten minutes, flip / toss them every couple minutes, allowing them to get some good colour before being flipped.
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- After the 10 minutes, reduce your heat slightly and add the water. Cover the skillet for about 3 minutes. Once uncovered, toss your beans again and hit them with some more salt & pep. Now, let the beans continue to cook until the water has almost entirely reduced and beans are tender crisp.
- Add the garlic & butter to the skillet and start tossing the beans over the heat until the butter is melty and garlic is dispersed nicely. After only a minute, you can turn off the heat. Squeeze in the lemon juice and toss the beans with the grana padano and lemon zest.
- Before serving, taste one and season the beans liberally at this point to taste. Get them on to a serving dish with additional lemon wedges and that's that! ENJOY!
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