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easy dinner

Food & Recipes

Weeknight Dinner // Pepperoni Pizza Boats

October 27, 2016

PizzaBots_1

PizzaBots(2)

I’ve been thinking a lot (and I mean a LOT) about what I want Espresso and Cream to look like in the next couple of years. As I mentioned a while back, I was feeling seriously lack for inspiration and guidance on what I wanted this space to be. When you’ve had a blog for over seven years it morphs and changes over time and I was left feeling that my site had become less cohesive than ever before. A completely random mix of whatever I felt like posting. Or perhaps more accurately, whatever I felt like not posting.

After taking some time to really take inventory of my heart and passions for this little corner of the internet, I’ve realized that more than anything I miss posting recipes. As I’ve been developing more recipes in my freelance career, I’ve wished that I wasn’t always giving the best photos and the best ideas to others but keeping some of those ideas to share with you all on Espresso and Cream. So you’ll be seeing more recipes and more consistency with those recipes going forward.

I’ve decided that the content shared on this site will, for the most part, fall into a few categories:
1. Food and Recipes
2. Fashion and Lifestyle
3. Family and Faith

These categories will, hopefully, give me enough breathing room to be creative while also providing me with guidelines for what does and does not fit on the site. Hearing you all share about what you love about Espresso and Cream was so helpful and you have no idea how much I appreciate your thoughts and input in this process.

So, without further delay, today I’m sharing one of my favorite easy family meals. My mother-in-law is a fabulous gardener and we benefit from all the spaghetti squash she grows every year. I especially appreciate that spaghetti squash store well in the pantry for quite a while, so I have time to work through our supply before they go bad.

For me, pasta night is really not about the pasta. Pasta is mainly a vehicle for marinara sauce and cheese, so I’ve been happy to swap out the pasta for spaghetti squash, and I think you’ll find that your family is, too. This play on pepperoni pizza is just kid friendly enough to please little eaters but good enough to satisfy the adults in your house, too.

Weeknight Dinner // Pepperoni Pizza Boats
Author: 
Serves: 2 servings
 
Ingredients
  • 2 medium to large spaghetti squash, cut in half lengthwise with seeds/guts removed
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 cup marinara sauce of choice
  • ½ cup shredded pizza blend cheese or shredded mozzarella
  • 10 pepperonis
  • Grated Parmesan cheese
Instructions
  1. Heat oven to 400°F. Place spaghetti squash on a baking sheet and drizzle the cut sides with the olive oil. Sprinkle with salt and pepper. Turn but side down on baking sheet and bake 40 to 60 minutes or until spaghetti squash "ribbons" easily when tested with a fork
  2. Scrape/shred spaghetti squash halves to make noodles. Pour ½ cup of marinara on each half and toss sauce with spaghetti squash in shells along with ¼ cup each of cheese. Top each with 5 pepperoni and sprinkle with grated Parmesan cheese.
  3. Return to the oven and bake 10 to 15 minutes more or until cheese is melted and bubbly.

 

Uncategorized

Cheesy Farro-Broccoli Bake

April 14, 2014

Cheesy Farro Broccoli Bake 2 | Espresso and Cream

Let’s be honest, the amount of cooking that’s been going on in our house lately has been minimal. But as life slowly transitions back to “normal” (and no, it still doesn’t feel normal if you really want to know) it feels good to do things that come naturally, to create something out of raw ingredients and nourish the body. Plus, eating take-out and snack-y type foods can only keep you going for a certain amount of time. Sometimes you just have to get in the kitchen and cook.

I didn’t grow up in a house where we ate a lot of casseroles, and consequently I don’t cook a lot of casseroles to this day. However, there is something about being able to toss all your ingredients together and throw it in the oven when hunger strikes that I find so comforting. Dinner is ready when you need it to be, cheesy and comforting and semi-healthy, too, minus the cheese part. The cheese is absolutely not healthy, but makes this dish taste amazing.

My favorite use for a casserole is to make it on Sunday and have lunches for Joe to take to work for the rest of the week. I grilled up a package of chicken breasts and made this casserole, then divided the chicken and casserole among four containers, a complete meal ready to be tossed into a lunch container when we’re busy and running out the door in the morning.

Cheesy Farro Broccoli Bake 1 | Espresso and Cream

Cheesy Farro-Broccoli Bake
Recipe type: Side Dish/Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Make this dish a meal by topping with grilled or baked chicken breasts.
Ingredients
  • 1 cup farro, cooked according to package directions
  • 2 cups broccoli florets, blanched
  • 2 cups Italian blend cheese, divided
  • ⅓ cup grated Parmesan cheese
  • ½ cup 2% or full-fat plain Greek yogurt
  • 1 teaspoon Dijon mustard (optional)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Crushed red pepper flakes, if desired
Instructions
  1. Heat oven to 350F. Spray a 9-inch pie plate or square baking dish with cooking spray.
  2. In a large bowl, combine the all the ingredients until well-combined. Spoon mixture into baking dish.
  3. Bake 15 to 20 minutes or until cheese is melted and bubbly. Serve immediately.
  4. Alternate method: If you're looking for a more traditional casserole-type dish, I would suggest substituting the Greek yogurt for a can of condensed cream of mushroom soup.