Chicken Cacciatore Inspired Pasta

What day is it? Did I brush my teeth this morning? How is it only 1:30pm? What am I making for dinner?

I may not know the answer to all of these questions, but I typically know the answer to the last one. Dinner can be a challenging thing for some of us, even on the most normal, uneventful days. Right now, it can feel even more daunting since we can’t just run out to the store or head to a restaurant.

So let’s talk crushed tomatoes. This is something I always have in my pantry and I usually grab several 28oz cans each time I’m at the store and have for years. We use them for everything from bolognese to chili to homemade tomato soup. Lately, I’ve also used them for a chicken cacciatore inspired pasta, shredded beef for tacos, and homemade pizza sauce.

This Chicken Cacciatore Inspired Pasta is my current favorite comfort food and I’ve made it twice in the last week. No apologies. It feels like a big hug and we all could use that right now. Since I can’t hug you in person right now, please accept this recipe as a way for me to bring a hug to your family through your kitchen.

Also, if you’re looking for ways to help those who need a boost right now, I wrote this post about how to send a little self-care to the people working hardest for us right now.

Looking for more easy dinner ideas? I’ve got you covered!

Struggling to put down your phone right now? These screen time rules for adults might help!

Chicken Cacciatore Inspired Pasta

Serves 4-6

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 large bell pepper, any color, diced small

• 1/2 onion, whatever you have, diced small (onion powder works too)

• 2 cloves garlic, minced (garlic powder also works here)

• 1/3 cup wine, white & red both work (broth or water if you’re in a pinch)

• 28oz can crushed tomatoes

• 2 teaspoons sugar (optional but really brings it to the next level, comfort food-wise)

• 1 1/2 cup cooked shredded chicken (*see below for notes on using raw chicken)

• salt & black pepper to taste

• 1lb angel hair pasta

• shredded mozzarella cheese

• red pepper flakes

1. Begin by setting a large skillet with high sides over medium-high heat. Melt the butter in the olive oil, then add the pepper and onion. Cook until softened, about 6 minutes.

2. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Be careful not to burn it!

3. Pour in the wine and scrape the bottom. Bring to a boil, then reduce the heat and simmer until wine reduces slightly.

4. Add the crushed tomatoes and sugar and bring to a simmer. Stir in the cooked chicken and simmer 5-10 minutes. Season to taste with salt and pepper.

5. Cook the angel hair pasta in a large pot of boiling water- salt your water well! It should taste like the sea.

6. When you are ready to eat, serve the sauce over the noodles and top with shredded cheese and red pepper flakes.

*Instant Pot Directions for Raw Chicken: Use the sauté setting and follow steps 1-4 without adding the chicken just yet. Sprinkle two chicken breasts (boneless and skinless) with salt and nestle them into the sauce. Set the Instant Pot to “manual” and press the “poultry” button. When done, release the steam carefully, then remove the chicken and shred it with two forks. Return to the sauce, season as needed, and serve as directed above!

Chili Lime Roasted Fingerling Potatoes

One of my favorite things to do is to walk through the farmer’s market with no purpose other than looking for the best, most beautiful product. This last week, that is not how my farmer’s market visit went down. Instead, the boys and I all but ran through in the hopes of beating a storm that was quickly rolling in. Dark clouds above us, strong wind gusts blowing in our faces, and a 4 year old who was so scared he needed me to carry him, meant a less than relaxing experience. Still, I managed to snag some beautiful raspberries that were perfect in a fool I made for my sweet sister’s birthday. And then there were these beautiful fingerling potatoes that were begging to be seasoned, roasted, and topped with queso fresco and cilantro.

Turns out, a stormy start to what I was hoping would be a casual, sunny visit to the market made me grab a couple things I wouldn’t normally buy. And if that means recipes that are this delicious, I’ll take it!

Chili Lime Roasted Fingerling Potatoes

Serves 4 as a side

• 1 lb fingerling potatoes, washed and cut in half lengthwise

• 2 teaspoons Trader Joe’s Chili Lime Seasoning (or a combination of chili powder, salt, and lime zest)

• 2 tablespoons avocado oil or olive oil

• 1/2 cup crumbled queso fresco

• lots of fresh cilantro

• 1/2 small onion, thinly sliced

• fresh lime juice and lime wedges for garnish

1. Preheat oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment.

2. Toss potatoes with avocado oil and chili lime seasoning. Spread in a single layer, cut side down, on prepared baking sheet. Roast 25 minutes or until golden brown and crisp.

3. Pile potatoes into a large serving bowl and season with additional chili lime seasoning if needed. Top with queso fresco, onion, cilantro, and lime juice. Serve additional lime wedges on the side.

Date Night Grilled Steak Salad

I’ve tried sitting down to write this post several times. Inevitably, life gets in the way. The 4 year old needs me to put on his shoes (something he’s done with zero help approximately 147 times) or the 7 year old has a story to tell me (I realize this may not be the case forever so I try to drop everything and listen when I can). Other times, I get a phone call or someone comes to the door or the dogs are getting antsy and need some attention. Finding the quiet space in my day that I need to focus on writing is difficult right now. Sure, I could just sit down and write something for the sake of getting words on a page, but that’s not what makes me feel good about posting here for you all. I want my words to be thoughtful and meaningful and honest. That is something that only comes with the proper conditions.

Right now, I’m sitting at my kitchen counter. It is dreary outside as we await a late spring snow storm, which is allowing the kids to sleep in a little longer than usual. I have my coffee. The dogs are snuggled up on their beds and all is quiet. So here I am. Soaking up one of the last mornings I’ll have like this in our home in Colorado. In just over 6 weeks, I’ll be doing this in my new kitchen in Minnesota. I’ve been quiet about this here because I hate saying goodbye. It feels like everything has to change and change makes my heart hurt. I’m so excited to be going back to my home state. I’ve been waiting for this for nearly a decade. But transitions are hard for me. Are they hard for you, too? How do you cope?

 One of the ways I’ve been dealing with our impending move is by making time with my husband a top priority. Even more than usual. We’ve started going climbing together, and sometimes following that up with a happy hour date involving margaritas, chips and salsa. Other days, we stay home and cook together. Just a week or so ago, we made this delicious grilled steak salad. We went to the store together and picked out the ingredients that looked best. Then, we came home and brought it all together into something simple, beautiful, and full of flavor. Nothing complicated. But the perfect meal to eat on our back patio while playing a game of scrabble and drinking wine.

Nurturing our relationship is the main thing that makes me feel grounded in life. Brad and I have been together for nearly 15 years, married for nearly 12. And still, after all that time, my soul needs time with him to feel settled and safe. Both our date nights at home and our dates out and about, whether they happen weekly or only once a month, are something I am thankful for.

This grilled steak salad doesn’t exactly need a recipe, but I’ve written one anyway ;) Now, take this as a sign that you need to carve out some time for you and your partner to reconnect! This is not something to brush aside. Instead, make it a top priority and everything else will fall into place a little easier as a result.

Date Night Grilled Steak Salad

*to make this recipe Whole 30 friendly, simply skip the bread! Done and done.

Serves 2 (maybe with leftovers)

• 1 ribeye steak (16 oz)

• 1 medium head of butter lettuce (or your favorite greens)

• cherry tomatoes on the vine (if you can find them)

• 1 ripe avocado, halved and pit removed

• 2 spring onions, trimmed and halved lengthwise

• Sourdough bread, cut into 1 inch slices

• Favorite dressing- we went with this store-bought dressing but we also love making our own!

1. Prepare your grill by bringing it to high heat. While you wait, season the steak on both sides with salt and pepper. Drizzle the tomatoes, bread slices, onions and avocado with olive oil. Wash the lettuce and tear into preferred size.

2. Begin by grilling the steak to desired doneness. We like medium rare, which takes about 3-4 minutes per side. Don’t move the steak once you place it on the grill. You’ll get a nicer crust and it will not stick it you let it be. Remove the steak and let rest for 10 minutes.

3. Add the tomatoes on the vine, the avocado slices, the spring onions, and the bread to the grill. Grill until just cooked and charred in places, being careful not to let anything burn (i.e. don’t multitask). Remove everything from the grill.

4. To assemble the salad, arrange the lettuce on a large platter. Slice the steak and arrange on top of the lettuce along with the remaining ingredients. Drizzle with dressing and serve with a nice (but affordable) red wine.

Date Night Gnocchi with Red Pepper & Sun Dried Tomato Pesto

I’ve been married to Brad for nearly 12 years. We fell hard and fast for one another during my senior year of college and somehow I never worried whether or not we would make it. Still, after all this time, I don’t doubt that I get to spend my life with him. He makes me laugh, holds me when I need to cry, and makes me feel like the best thing since sliced bread. It is not lost on me that marriage takes work. Every day we have to put effort into our relationship in small and big ways, but that feeling that the love you feel is 100% reciprocated is amazing. 

I’ve gotten into the habit of finding meals that feel fancy but use ingredients I can keep around for impromptu evenings when we have the time and energy to stay up after the kids go to bed for a little romantic dinner and an episode (or 2) of Game of Thrones. Yep, we are super exciting. We may not always have the room in our budget or our schedule to go out for a nice meal, but honestly, I love making delicious food at home just as much as going to a restaurant. Plus, if we stay in, we can afford a nice bottle of wine to go along with our meal, which makes date night feel extra special.  

This gnocchi with red pepper and sun dried tomato pesto is my new favorite for date night in. It is full of flavor, made with quality Italian ingredients that are easy to keep on hand in the pantry, and helloooooo is it pretty or what? I love to order the ingredients for this dish online and can typically snag enough to keep on hand for 3 date nights totaling just under $50. That’s about $16/date night! Plus, orders over $20 ship free so now you have no excuses. Not into ordering? Alessi products are found at most grocery stores. Cheers to that! 

Date Night Gnocchi with Red Pepper & Sun Dried Tomato Pesto

Makes 2 Servings

• 1 package Alessi Foods gnocchi

• 1 large Alessi Foods roasted red pepper 

• 1/4 cup Alessi Foods Sun Dried Tomatoes (packed in oil)

• 2 tablespoons Alessi Foods pine nuts (lightly toasted) 

• 1/2 teaspoon freshly ground Alessi Foods mixed peppercorns

• Salt to taste

• 1 teaspoon honey

• Alessi Foods Balsamic Reduction (for finishing)

• 3 tablespoons Alessi Foods Extra Virgin Olive Oil

• 2 large eggs

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Drain well and set aside. 

2. In a food processor or blender, combine the red pepper, sun dried tomatoes, pine nuts, salt and pepper, and honey. Pulse until roughly blended, not completely smooth. The slight crunch from the pine nuts is essential! Taste and adjust seasoning as needed. 

3. In a small pan, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and fry until the edges of the egg are crispy and the whites are cooked through. Set aside. 

4. In a large pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the gnocchi in a single layer, being careful not to crowd the pan, and sauté until golden brown on both sides. Sprinkle with a bit of salt and divide between two bowls. Top with a generous spoonful of the pesto, followed by the fried egg, a couple grinds of pepper and a drizzle of the balsamic reduction. Enjoy! 

Instant Pot Southwest Stuffed Peppers

I think I’ve settled into a bit of a routine around grocery shopping. For someone who prefers to wander through the grocery store looking for food that looks freshest and sparks inspiration, this has been a long road. Before we had kids, our food budget was more fluid and our shopping list (if you can even call it that) was always flexible. Now, with 7 and 4 year olds running the roost, I have to be more intentional. So, we’ve been using the same list of ingredients in different ways. The kids both love bell peppers, 3 out of 4 of us eat ground beef, and we all love tacos. So consider these Southwest Stuffed Peppers a creative alternative for taco night!

It isn’t always easy to make food everyone will eat, but here, I have been able to take recipe like this one and use the same components to piece together something our pickiest eater won’t scoff at. Does he always eat what I give him? Um, no. But at least he gets a selection of healthy foods to choose from.

Other perks of this recipe:

• gluten free

• Whole 30 (as long as you leave out the cheese and have a compliant salsa/seasoning blend)

• made in under 30 minutes

• minimal dirty dishes

I mean, this is basically my dream weeknight meal. And if you’re looking for the best, meltiest cheese, you know I’m going to tell you that Tillamook is the best choice.

Instant Pot Southwest Stuffed Peppers

Makes 4 servings plus leftovers

• 4 medium/large bell peppers

• 1 lb lean ground beef

• 1/2 cup salsa + 2 tablespoons

• 2 teaspoons Penzy’s Southwest Seasoning or other salted seasoning you like

• 1 egg, beaten

• 1/2 cup frozen corn

• 2 teaspoons cornstarch or arrowroot starch

• 4 slices sharp cheddar cheese

1. Cut the tops off your peppers and clean out the insides. I like to use my hands to pull out the membrane and seeds. Set the tops aside (I cut them so I have some raw pepper on hand for the kiddos throughout the week).

2. In a medium bowl, combine the beef, 1/4 cup of the salsa, Southwest seasoning, egg, and cornstarch. Use your hands to combine.

3. Fill each pepper with 1/4 of the beef mixture. Add 1/2 cup water to the Instant Pot and set the rack inside. Set the peppers in the instant pot, on the rack, top spoon the remaining salsa evenly over the top of each pepper, and seal the lid. Press the Manual button and set the time for 20 minutes.

4. When finished cooking, do a quick release by using a towel or oven mit to rotate the knob to release. Top the peppers with the cheese, cover for 5 minutes, and serve!