Pesto Pasta + Brussels Sprouts

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Perhaps the best part of getting married are all of the stellar kitchen appliances I added to our collection.

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The best one? This stunning food processor. I feel like Ina every time I pulse something.

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Before my precious, I was subjected to making pesto in a blender. What a tragedy.

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Now I get to process all of the things. I mean, it has 3 different blade options!!!

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I’m in a food processor induced euphoria & I never want to leave.

Time: 45 minutes (prep + cooking)

Serves: 2 with plenty for seconds or leftovers

Ingredients:

Pesto

  • 1/2 cup of walnuts
  • 2 cups of basil leaves
  • 3 tbsp. of garlic, minced
  • 1 cup of olive oil
  • 1/2 cup of grated parmesan

Pasta + Brussels Sprouts + Chicken Sausage

  • 1 lb. of pasta (orecchiette seen here)
  • 1 lb. of brussels sprouts
  • 4-5 links of chicken sausage (garlic + herb flavored here), cut in chunks
  • 1 tbsp. of garlic
  • Sriracha, to taste
  • 1 tbsp. of honey
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Parmesan for serving

How to:

  • For the pesto, combine walnuts + 3 tbsp. of garlic in a food processor. Pulse for about 20 seconds.
  • Add basil + some S+P, process on low
  • While processing, slowly add in the olive oil through that neat tube in the processor until the pesto is pureed
  • Add cheese and puree some more! About a minute.
  • For the brussels sprouts, roast them like I did here (maybe a few minutes less)
  • Cook pasta according to package directions
  • While cooking, heat 1 tbsp. of of olive oil + 1 tbsp. of garlic over medium heat
  • Add sausage and let brown
  • Add roasted brussels sprouts to the sausage pan and let cook for another 2-3 minutes
  • Once drained, put pasta back into the pot and add the pesto
  • Add sausage + brussels sprouts + S+P to the pasta pot and combine
  • Serve hot & with a sprinkle of more cheese – you will not be sorry

Adapted from this place: http://www.gimmesomeoven.com/pesto-pasta-with-chicken-sausage-roasted-brussels-sprouts/

Stuffed Peppers

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Oh what a whirlwind it’s been! Married Saturday. Moved across the country Monday. Transitioning to military life. Job interviews. Unpacking. Cleaning. (OMG I sound like a wife)

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So many ginormous life changes colliding at one time. I haven’t had a chance to catch my breath or COOK!!!

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Not that stuffed peppers are culinary genius or anything, but it felt blissful to chop up some crap.

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I rarely cook meat, but the husband (I can’t) is a carnivore so I am TRYING here.

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Easy, spicy, filling – what more can I ask for?

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A lil wedding sneak from our fab photographer, Lindsey Steff Photography.

Serves: 2 hungry kittens

Time: 35 minutes (prep + cooking)

Ingredients:

  • 3 large bell peppers, halved
  • 1 lb. of lean, ground turkey
  • 1 white onion, diced
  • 2 tbsp. of taco seasoning
  • 1 can of black beans
  • 1 can of corn
  • 1 cup of shredded Cheddar Jack cheese
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 375 degrees
  • Place pepper halves in a baking dish, drizzle with 1 tbsp. olive oil, bake for 15 minutes
  • While peppers are baking, heat 1 tbsp. of olive oil in a cast iron skillet over medium-high heat
  • Add onion and cook until soft
  • Add turkey + S+P, cook until turkey is completely cooked
  • Add taco seasoning and stir to combine
  • Add black beans + corn, stir and let cook for another 5 minutes
  • Stuff cooled pepper halves with turkey mixture and top with cheese
  • Broil until cheese is bubbly, melty goodness
  • Serve hot!

Adapted from: http://www.tablefortwoblog.com/stuffed-peppers/