This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/06/summer-vegetable-risotto-grilled-chicken/


read more

the easiest and most amazing cheesy artichoke bread

Are you ready for the most decadent bread you’ve ever tasted? I mean, how can you go wrong slathering a creamy cheesy artichoke spread on top of soft French bread? This recipe happened on a fluke, and I’m so happy I decided to photograph it before we devoured it. This recipe is all about using up leftovers, however, you can easily make a big batch of artichoke dip and use a full loaf of french bread. That is my plan the next time I go to make this bread.

cheesy artichoke bread

I had a quarter cup of leftover artichoke dip and instead of eating it as an afternoon snack I decided to mix it with some mayonnaise, shredded cheese, and garlic. Within five minutes I had a cheesy artichoke concoction that was ready to get slathered onto the last of my soft french bread.

cheesy artichoke bread I served my cheesy artichoke bread as a side with spaghetti bolognese. But let’s be honest this cheesy artichoke bread was the star of our dinner. We were both fighting over the last slices. This bread is perfect to entertain with. Make the spread ahead of time and right before your about to serve dinner slather it on to the bread and bake for 8-10 minutes. This recipe is for a quarter half of a loaf of soft French bread (cut your loaf in half lengthwise, then cut it in half width wise. One quarter of the bread was used–got it?). So whether or not you have leftovers or simply want to indulge in the most decadent cheesy artichoke bread on the planet, give this recipe a try!

Katie Original Recipe

Cheesy Artichoke Bread

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5 slices

Cheesy Artichoke Bread

Ingredients

  • 1/4 cup leftover Artichoke Dip
  • 1/2 cup 6 Cheese Shredded Italian Blend
  • 3 tbsp Mayonnaise
  • 2 tsp minced garlic in water
  • 1/4 slice of Soft French Bread

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium-size bowl, mix together leftover artichoke dip, shredded Italian cheese, mayonnaise, and garlic until well blended.
  3. Slather the cheesy artichoke blend on top of the soft Italian Bread. Bake for 8-10 minutes until cheese is golden and bubbling. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/06/cheesy-artichoke-bread/


read more

This is a sponsored post brought to you by Better with Reds. All opinions are my own. SummerMealsAreBetter_fnl

Grilled Italian Sausage & Red Potatoes using @betterwithreds #BetterWithReds #SummerFood #Grilling

Happy June! Can you believe we are close to the mid-way point of the year? And even better summer is looming upon us. Well, here in Florida, summer is here with a vengeance. Between the 90+ degree days, high humidity, and afternoon thunder showers, summer has arrived. I love to grill year round and especially so in the summer months when our home is at its hottest point and the last thing I want to do is heat up our home with dinner cooking only to take a good day to cool it off. And then later pay the pricey electric bill. I’ve teamed up today with Black Gold Farms and Better with Reds Potatoes to share a fun grilling recipe and an amazing giveaway!

Grilled Italian Sausage & Red Potatoes

Did you know you could grill potatoes?

No tinfoil pouch required. Growing up I remember my dad with make foil pouches with potatoes and onions in them, but never dared to leave them bare on the grill. Ever since I first started using Better with Reds I started grilling them “naked” with no foil pouch straight-up on the grill. The key is to close the lid and turn them frequently to prevent sticking and burning. Oh and lather those spuds up with some olive or grapeseed oil. Whatever you have on hand will work!

Grilled Italian Sausage & Red Potatoes using @betterwithreds #BetterWithReds #SummerFood #Grilling

I have vegetable basket inserts for my STOK grill and that’s what I use. You can use traditional vegetable grilling baskets if you don’t have the fancy inserts like I do. For this recipe for Grilled Italian Sausage & Red Potatoes I place the Italian Sausage on the bottom of the basket and then layer on the potatoes and veggies. Tossing them every 5 minutes to prevent burning and sticking to the grill. Once the potatoes are fork tender I remove everything off the grill and then top with fresh herbs and shredded mozzarella. I love this grilled version of Grilled Italian Sausage & Red Potatoes it reminds me of my oven baked version that takes 2 hours. Instead this is all done on the grill and done within 30 minutes! My kind of meal.Grilled Italian Sausage & Red Potatoes

For more summer potato recipes check out the Better with Reds website or some of my fellow bloggers recipes:

 

Katie Original Recipe

Grilled Italian Sausage & Red Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2-3 servings

Ingredients

  • 1 24oz package of Black Gold Farms Red Potatoes with Italian Herbs Seasoning
  • 1/4 cup olive oil
  • 1 white onion, quartered
  • 1 red bell pepper, cut into chunks
  • 1 orange bell pepper, cut into chunks
  • 8 oz whole baby bellas
  • 1 pint cherry tomatoes
  • 4 mild Italian Sausage
  • 2 tbsp each fresh basil, parsley, and oregano chopped
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat grill on high heat for about 10 minutes. Clean it then reduce the heat to medium.
  2. Wash and quarter Black Gold Farms Red Potatoes. Place them in a gallon size zip-top bag. Then place the onions, bell peppers, and baby bellas in the bag.
  3. In a bowl combine the Italian Herb Seasoning with 1/4 cup olive oil. Mix well and then pour in the bag. Close zip-top bag and massage throughout the vegetables until evenly divided.
  4. Divide the Italian sausage among the two vegetable basket skillets in the grill. Then divide and pour the potato/pepper mixture among the two vegetable baskets. Cook in 5 minute increments, flipping sausage and mixing vegetables for a total of 5 times (25 minutes). During the last 10 minutes add the cherry tomatoes, and mix.
  5. Remove the grilled italian sausage and red potatoes from the grill, top with fresh herbs and sprinkle with shredded mozzarella cheese. Enjoy immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/06/grilled-italian-sausage-red-potatoes-giveaway/

 

Better with Reds Giveaway

On to the giveaway. One reader will have a chance to win:

  • 3-pound bag of red potatoes from Black Gold Farms
  • 3 packages of Roasties fresh potatoes (one of each flavor)
  • $500 Omaha Steaks gift card

Please wait for the rafflecopter widget to load. If it doesn’t load click on the link to enter.

a Rafflecopter giveaway

Better with Reds Twitter Party

Join Better with Reds on Wednesday, June 4th; 8:00pm-9:00pm CST for a Twitter party! During the Twitter party they will be giving away fresh potato swag packages from Black Gold Farms as well as $100 Sur la Table gift card, and a $50 Amazon gift card.

About Black Gold Farms and Better with Reds

Black Gold Farms is a multi-generational, family owned organization that has been in business more than 80 years. They are now a global potato production, sales and service company, as well as an industry leader that ships more than 500 million pounds of potatoes each year that get made into potato chips or fresh red potatoes that end up on your plate.

Make sure you check out the Better with Reds website and get social on Facebook, Twitter, and Pinterest!


read more

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

10+ years ago I was introduced to lasagna roll-ups. I thought it was the coolest concept. Forget layering noodle beyond noodle–roll them and serve them individually instead. I mean it makes sense. I always hate when I don’t have a full box of pasta left–then I’m forced to go out and buy another box of pasta only to be stuck with a few remaining noodles for a recipe.

I believe I first saw lasagna roll-ups on an episode of Rachael Ray. She made lasagna roll-ups with a béchamel sauce, I followed the recipe to a tee, since this was back when I wasn’t making recipes quite my own yet. Thankfully, my family loved them. To put my lasagna roll-up making in perspective, this was back when I was in college and living at home! That’s how far lasagna roll-ups date back for me.

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

I make lasagna roll-ups a few times each year. Probably quarterly, and when I do make them they are always chocked full of veggies. Never with meat. That’s just how I roll (no pun intended). I’m starting to make quite a few freezer meals in preparation for the little bambino’s arrival next month. I made a double batch of my bolognese sauce the other weekend. I portioned it out and saved 2 cups of sauce for me to use for lasagna. I had this crazy idea to make lasagna roll-ups and use my bolognese sauce instead of a traditional tomato sauce. Best of all, we only ate half the lasagna bolognese roll-ups, so I got to freeze the other half for the future when we are in need of a delicious and quick homemade meal!

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

In less than an hour you can have a delicious homemade lasagna bolognese roll-ups. They are easy enough to make after a busy day at the office–I promise! Of course, serve it up with a salad and garlic bread.

Katie Original Recipe

Lasagna Bolognese Roll-Ups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9

Lasagna Bolognese Roll-Ups

Ingredients

  • 9 Lasagna Noodles
  • 1 cup Ricotta Cheese
  • 4 oz Light Cottage Cheese
  • 1 tsp Italian Seasoning
  • 2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp shredded parmesan
  • 3/4 cup shredded mozzarella, divided
  • 2 cups bolognese sauce

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook lasagna noodles according to package (10-12 minutes). Strain the noodles and rinse with cold water (placing a few ice cubs in the colander to help cool the noodles down quicker). Once the noodles are cooled down begin to pat dry them.
  3. In a square baking dish, apply cooking spray to pan then spread 1 cup of bolognese sauce.
  4. Using a medium-size bowl, place ricotta, cottage cheese, Italian seasoning, garlic, salt, pepper, shredded parmesan, and 1/4 cup shredded mozzarella. Mix until well incorporated.
  5. Take one sheet of lasagna noodle and place 3 tablespoons to 1/4 cup of cheese mixture on one end. Carefully begin to roll. Place the first roll-up seam side down in the baking dish. Repeat until all lasagna noodles and cheese mixture are used. Cover with remaining 1 cup of bolognese sauce.
  6. Bake with foil on top for 20 minutes. Then add the remaining 1/2 cup of shredded mozzarella to the top, bake with foil off for 5 minutes or until cheese is melted and bubbly.

Notes

Have leftovers? Freeze in an airtight container for another meal!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/02/lasagna-bolognese-roll-ups/


read more

Cacio e Pepe quick and easy one-pot meal made in less than 20 minutes! Last Sunday, we rested from our baby shower. It was amazing and I honestly can’t say enough about it. Our family and friends are so generous and showered our baby boy with gifts galore. With all the festivities on Saturday it left me drained on Sunday. I honestly had enough energy to cook three meals, do a few loads of laundry, and go grocery shopping. That was it. That might sound like a normal day to most, but not for me. I’m so use to being on the go. Sitting on the couch on the weekends is a luxury in our home. Although in between the few things I did I managed to put my feet up and relax (and nap) a little bit. After breakfast I was pooped and spent most of my morning on the couch. When it came to lunch time I didn’t have the energy to make it, but knew that we needed to eat. That’s when I whipped up a quick and easy one-pot meal of Cacio e Pepe! Simply translated pasta with pepper and parmesan.

Cacio e Pepe

Even though I had no energy I was still able to make a “fancy” lunch in just minutes and with just one pot used! Woohoo. My husband was working away on the nursery (which is the norm around here) and as soon as we were done eating I was back on the couch to rest a little more before heading out to the grocery store.

Cacio e Pepe
The thing I love about Cacio e Pepe is that it requires very few ingredients and best of all I always have these ingredients on hand. Pasta, freshly ground black pepper, parmesan cheese, and olive oil.  You can’t get much more simpler than that. I like to think of Cacio e Pepe as a grown up spicy Italian version of mac and cheese.

Cacio e PepeHead on over to Food Fanatic to get the recipe for Cacio e Pepe and while over there enter to win Swissmar salt and pepper grinder Giveaway!


read more

Italian Seasoned Roasted Pumpkin Seeds from KatiesCucina.com

First off, how is it mid-October? I feel like the fall season is slipping right through my finger tips! Last weekend we worked on carving a few really cool pumpkins for our DIY blog. Think lots of power tools and eclectic pumpkins! I requested that my husband save some pumpkin seeds so I could roast some. I had Italian recipes on my mind. It was the same day I made the Italian Chicken Gnocchi Soup.

Italian Seasoned Roasted Pumpkin Seeds from KatiesCucina.com

I’m not one for pumpkin seeds but these just seemed right and oh-so good if you ask me! A nice crunch and full of flavor. Plus, my husband loved taking them to work. So if roasted pumpkin seeds are your thing… try my Italian seasoned roasted pumpkin seeds!

Looking for cool pumpkin carving tips? Head on over to my DIY blog to learn more!
Katie Original Recipe

Italian Seasoned Roasted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 cups

Italian Seasoned Roasted Pumpkin Seeds

Ingredients

  • 2 cups pumpkin seeds
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning

Directions

  1. Rinse the pumpkin seeds very well making sure that all the pulp and pumpkin parts have been removed.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large pot, bring water to a boil. Place pumpkin seeds in the boiling water with one tablespoon of salt and boil for 10 minutes. Strain and pat dry.
  4. Spread the pumpkin seeds on a baking sheet and drizzle with one tablespoon olive oil. Mix well and let them bake for 20 minutes, mixing half way through. While the seeds bake, mix, parmesan cheese, garlic powder, and italian seasoning. Set aside.
  5. Remove the seeds from the oven and toss in seasoning. Seal in a container for up to 1 week.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/10/italian-seasoned-roasted-pumpkin-seeds/


read more

Creamy Parmesan Risotto with Beet Greens from KatiesCucina.com #Go4Gourmet

Who loves a good creamy comforting pot of risotto? I do! When McCormick Gourmet reached out to me to take part in their Go 4 Gourmet challenge. It’s kind of like the tv show chopped. I was given 4 challenge ingredients to make the recipe. I could use as much or as little of any other ingredients that I wanted too, as long as I incorporated the 4 challenge ingredients into my recipe. The challenge ingredients: Arborio Rice, Beets, McCormick Gourmet Crushed Rosemary, and Balsamic Vinegar. This is how the recipe for Creamy Parmesan Risotto with Beet Greens was created!
Creamy Parmesan Risotto with Beet Greens from KatiesCucina.com #Go4Gourmet

As much as I love beets, I love the beet greens even more so. And since one of the challenge ingredients was beets I figured why not go the non-traditional route and cook with the greens.  The greens compliment the balsamic vinegar and the creaminess of the risotto brings it all together. Not to mention the aromatic, distinctive piney flavor the rosemary gives off.  So whether you are looking for a simple main dish for one or a side dish for two–this is the recipe for you to try!

Katie Original Recipe

Creamy Parmesan Risotto with Beet Greens

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 main dish or 2 side dish

Creamy Parmesan Risotto with Beet Greens

Ingredients

Directions

  1. In a large pot, on medium-high heat add olive oil, diced onion, and garlic. Mix well and cook for 3 minutes. Then add beet greens, mix well, and sauté for 5 minutes until wilted. Remove from the skillet and place in a bowl (set to the side).
  2. Add butter to the same pot and let it melt. Then add the arborio rice to the pot. Let it toast for 1 minute, mixing well. Add 1/4 cup of the chicken broth, mix well until all the broth has evaporated, then add another 1/4 cup. Repeat until all the broth is used, evaporated, and rice is almost cooked.
  3. Add the crushed rosemary, black pepper, and heavy cream. Mix well until cream is almost evaporated then mix in grated parmesan. Plate the risotto and nestle the beet greens on top. Drizzle a half tablespoon of balsamic vinegar over the greens. Enjoy.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/10/creamy-parmesan-risotto-beet-greens/


read more

This post is brought to you by World Market.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

You guys know how much I love World Market. I mean who doesn’t love to shop their? I can spend hours on end between the home decor and the large gourmet food and drink section. Oh, and if my husband comes along I’m bound to buy a half dozen different craft beers. Today, I’m sharing my recipe for Italian Chicken Gnocchi Soup! As the weather starts to get cooler many Americans run to the kitchen to make a big pot of comforting soup.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

Gnocchi in a soup? I had the idea brewing in my head for quite some time, and upon returning home from Washington I knew exactly what would make this Italian-style chicken soup stand out. My secret ingredient, salami! I don’t know why, but it never occurred to me to add it to soup. On my first night in Washington we ate at a vineyard. I had a bowl of the orzo and salami soup. It was delicious and packed full of flavor. To be honest, I wasn’t sure what to expect when I first ordered it. Dummy me was thinking it would be large pieces of salami floating in the soup. Nope–nothing like that. It was tiny little diced up pieces of salami. It gave the soup so much depth, and its exactly what it did to my soup here today.


read more

One Pot Creamy Vegetable Spaghetti Primavera from KatiesCucina.com

I apologize for my absence last week. I have a great excuse… my kitchen was under construction! If you follow me on social media you saw bits and pieces of the progress take place. I cannot wait to unveil my new kitchen next month. We ripped out our formica countertops and replaced them with gorgeous butcher block. Before doing that my amazing husband (seriously, he deserves the biggest shout-out ever he has done it all with minor help from me), cut out two of the cabinet walls to extend my cabinets so I could use the wasted space the builder never built out. I gained an entire cabinet!  My friends at Moen send us the deepest sink on the planet and the new MotionSense Faucet by Moen. We extended our kitchen island so I have even more work space and built on a custom bookshelf to store my ever growing collection of cookbooks and other kitchen stuff. All that happened in the past week. In the coming weeks we have backsplash to do, a new door to install for our pantry, a custom spice rack to build, and hopefully some custom lighting. That’s all phase one, and we are both hoping for it to be done by the end of this month! I’ll share a glimpse into my kitchen on Katie’s Cucina but all the tutorials will be available on my DIY blog, Sew Woodsy.

One Pot Creamy Vegetable Spaghetti Primavera from KatiesCucina.com
Enough about my kitchen, let’s talk about this delicious one pot meatless meal! I’m all for less dishes after cooking and so is my husband who usually is a trooper and cleans them for us after dinner. I don’t know why I make more one pot pasta meals. This meals comes together beautifully in just under 30 minutes. Of course if you have carnivores in your home that demand meat you could always cook chicken on the side, slice it up, and serve it on top of a big bowl of this Creamy Vegetable Spaghetti Primavera! We prefer this dish just as it is. It makes for a wonderful lunch on the weekend and best of all it makes a lot so you could indulge on it later in the week. Or make it as a quick week night meatless dinner.

Head on over to Food Fanatic to get the recipe for Creamy Vegetable Spaghetti Primavera: Buon Appetito for Meatless Monday


read more

Grilled Italian Chicken with Veggies & Bow Tie Pasta from KatiesCucina.com

I’m so excited to share this recipe with you today. Its a recipe I cook often yet I’ve never shared it with the world and today I’m sharing it for a very special occassion. It’s my dear friend Aggie’s surprise virtual baby shower! If you’ve never visited Aggie’s Kitchen before, head on over there asap and check out her fresh and healthy recipes that the whole family will love. Aggie and I live near each other and I’ve had the opportunity to get to hang out with her in real life a few times now. We also randomly text message each other on any given day. Can I just tell you that I love the girl! We both eat very much alike… mainly vegetarian and every now and then will eat some meat. When I started brainstorming about what I would bring to her virtual baby shower this recipe came to mind.

aggie's baby shower invite

This is the ideal flexitarian meal to make. I’m pretty sure once Aggie reads this recipe she’ll be making it for her family. Tons of veggies and pasta in a light cream sauce and best of all the meat is on the side. So for those who want to partake in the meat you top the chicken right on top of the pasta! I know Aggie likes to eat healthy but today she can indulge a little with a cream sauce in this pasta! 


read more