Jessica Sutton Design

"Live! Life's a banquet and most poor suckers are starving to death!" -Auntie Mame I am a graphic designer living in Atlanta, GA.

[jessicasutton]

From my favorite food blog of course, these breakfast bars are in my freezer ready to go for 2020. I doubled the recipe, but should have used a 9x13 dish for the occasion. In the smaller 8x11 casserole dish, my bars were much taller and required a longer cooking time. Still delicious! Use an almond butter you love, as it’s the main ingredient. Oh, and they are paleo, if that’s your thing!

Blueberry Lemon Breakfast Bars

INGREDIENTS

1 cup creamy almond butter

2 large eggs

1/4 cup pure maple syrup

1 tbsp coconut oil, melted

1 tbsp fresh lemon juice

1.5 tsp lemon, finely zested (about 1 large lemon)

1 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp pink Himalayan salt

1/2 cup blueberries

INSTRUCTIONS

Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment and spray to nonstick spray.

In a large bowl, add the almond butter, eggs, maple syrup, coconut oil, lemon juice and lemon zest. Using a stand up mixer or hand mixer, mix until smooth.

Add the coconut flour, baking soda, and salt. Mix until just combined.

Add the blueberries and gently fold in to combine. Pour the mixture into the prepared baking dish and gently spread the mixture so that is evenly distributed in the dish.

Place baking dish in oven and bake about 20-25 minutes, or until the mixture is just cooked through and a toothpick comes out clean when placed in the center of the bars. Allow to cool for 15 minutes before cutting into 12 large squares.

[jessicasutton]

My mom was in town this week, and was a HUGE help as we prepare for our little one’s arrival. She also helped out on the feeding me real food front. I found this recipe and was happy to have her make it for me. Husband doesn’t love citrus or dill flavors, so it was a perfect meal for us while he was out of town. My mom already shared it with several friends. A winner for sure.

Skillet Lemon & Dill Chicken

INGREDIENTS

1.5 lbs. Chicken Cutlets 1 tsp kosher salt 1/2 tsp freshly cracked black pepper 1/3 cup arrowroot starch 3 tbsp almond flour 3 tbsp + 1 tsp extra virgin olive oil 2 cloves garlic, minced 1/2 cup chicken broth 1/4 cup freshly squeezed lemon juice (or 1 large lemon) 2 tbsp finely chopped fresh dill

INSTRUCTIONS

Season the chicken cutlets generously on both sides with kosher salt and pepper.

In a wide bowl or plate, combine the arrowroot and almond flour.

Individually dredge each of the chicken cutlets by rolling it into the arrowroot flour mixture until well coated. Shake off excess and set aside on a clean plate and continue until all the chicken is coated.

Heat 3 tbsp of the oil in a large non-stick skillet over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer cooked chicken to a clean plate and set aside. You will likely need to do this in two batches. Continue until all chicken is cooked through.

Reduce heat to medium-low and add the remaining teaspoon of olive oil to the same skillet. Add the garlic and gently cook, stirring and being careful not to burn, for 30 seconds.

Pour in the broth, lemon, and dill and stir to combine. Nestle the browned chicken back into the sauce and let simmer until the sauce has thickened and coated the chicken, 3 to 5 more minutes.

Serve and enjoy.

[jessicasutton]

I’ve been suuuper tired in the last trimester, but was determined to eat real food this week, in addition to all of the holiday treats and oh-so-easy delivery options. I was a little skeptical of the cauliflower gnocchi (found in the frozen veggie section), but it was DELICIOUS. I’d make this again, and thing the husband would enjoy it as well.

Creamy Mushroom Cauliflower Gnocchi

INGREDIENTSFOR THE GNOCCHI:

1 Frozen Cauliflower Gnocchi (I used 2, 10oz bags)

2 tbsp extra virgin olive oil

FOR THE CREAMY MUSHROOM SAUCE:

2 tbsp extra virgin olive oil

1/4 cup finely diced shallot

2 cloves garlic, minced

2.5 cups thinly sliced baby bella mushrooms

1/4 tsp crushed red pepper flakes, or more to taste

1/2 tsp kosher salt, or more to taste

1/4 tsp freshly cracked black pepper or more to taste

1/4 cup dry white wine (you can sub 1/4 cup chicken broth + 1 tbsp lemon juice here if you'd like)

1/2 cup Nutpods Original dairy-free creamer (or sub heavy creamer)

3 tbsp grated parmesan cheese, plus more for serving (sub 2 tbsp nutritional yeast to keep DF)

2 cups baby spinach

INSTRUCTIONS

For the Gnocchi:

Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Add the frozen gnocchi and spread so that it is in a single layer. Let gnocchi saute undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and add 1 tbsp water and continue to saute, shaking the skillet every minute or so, until gnocchi are golden brown all over. Do not attempt to flip the gnocchi for the first time until they are seared and golden brown on the bottom. The gnocchi will “unstick” themselves from the skillet when they’re ready to be flipped.

For the Creamy Mushroom Sauce:

Meanwhile, in a separate large skillet, heat 2 tbsp oil over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 2 minutes.

Add the sliced mushroom and red pepper flakes, salt and pepper and continue to cook, stirring, until the mushrooms are slightly browned, about 3 more minutes. Pour in the white wine and continue to cook, stirring, until the wine is almost completely reduced, 2-3 more minutes.

Add the creamer and increase the heat to medium-high so that it is simmering rapidly. Sprinkle in the parmesan cheese and cook, stirring, until the creamer begins to thicken, 2-3 more minutes. Once it begins to thicken, reduce the heat back to medium-low and add the baby spinach. Stir into the sauce until it has just wilted, 1-2 minutes.

Add the cooked gnocchi to the mushroom sauce and gently toss to combine. Serve and enjoy! You can garnish with additional parmesan cheese and chili flakes if you please!

[jessicasutton]

I was surprised to get several requests for this recipe when I shared my dinner on social media (such a cliche, I know). I’d say this recipe is guidance , and you can adjust the flavors however you want—I've seen tons of variations. I happened to have butternut squash (you can buy this already spiralized with the frozen veggies in the store) and regular breakfast sausage instead of sweet potato and chorizo, and it was delicious. I think adding a handful of chopped baby spinach would be excellent too.

Chorizo and Spiralized Sweet Potato Breakfast Casserole

INGREDIENTS

1 lb chorizo

2 cups spiralized sweet potato

8-10 eggs (8 if they are large, 10 if medium/smaller sized eggs)

1 tsp kosher salt

1/2 black pepper

3/4 cup heavy cream (or Nutpods Original Dairy-free creamer)

1/4 cup shredded mexican blend cheese (optional, omit for whole30 or Dairy-free options)

INSTRUCTIONS

Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.

Heat a large skillet over medium heat. Add the chorizo (if it's in the casing, remove from casing first) and cook, breaking up the meat with the back of a spoon until cooked through, about 8 minutes. Remove from heat and set aside. (I don't drain mine, I like the added fat for flavor. But if your chorizo has an excessive amount of fat to it, drain off most of it, leaving 1-2 tbsp of the fat for flavor).

In a large bowl, whisk together the eggs, salt, pepper, and cream until very well combined and frothy. Set aside.

Spread the spiralized sweet potatoes across the bottom of the prepared baking dish. Next, spread the cooked chorizo (and the fat from the skillet) over the top of the spiralized sweet potato. Then, pour the egg mixture over the top. Gently shake the skillet so that everything is spread evenly. Sprinkle the cheese over the top (if using).

Place into the oven and cook until the eggs have just set, 20-30 minutes (depending on your oven).

[jessicasutton]

A classic chili will always be my favorite, but it was a nice change of pace to try out these different flavors. I opted for the slow cooker version, and the house smelled amazing all afternoon long.

Curried Chili

INGREDIENTSFOR CHILI:

2 tbsp olive oil

2 cups onion (diced)

1 tbsp medium jalepeño (seeded and finely diced)

2 cloves garlic (minced)

1 tsp kosher salt

1 tsp pepper

2 lbs ground beef

1 tsp ginger (peeled and freshly grated)

1 [14.5-ounce] can of diced tomatoes (undrained)

1 [15-ounce] can of tomato sauce

1/2 cup beef broth

3 tsp curry powder

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/4 tsp cayenne (optional, but recommended for added heat)

1 [15-ounce] can of chickpeas (drained and rinsed, omit if Whole30)

FOR SERVING:

1/4 cup sour cream (or greek yogurt)

1/4 cup golden raisins

1/4 cup fresh cilantro leaves

1 lime cut into wedges

INSTRUCTIONS

Heat olive oil over medium-high heat in a large pot or dutch oven. Add onion, jalapeño garlic, salt and pepper. Cook, stirring, until onions are tender, 3 to 5 minutes.

Add the ground beef and ginger. Continue to cook, breaking up meat with back of spoon, until beef is cooked through (or no longer pink); 5-7 minutes. Drain off excess fat if necessary then add back to pan.

Add diced tomatoes, tomato sauce, beef broth, curry, cumin, turmeric, cayenne and coriander. Stir to combine and bring to a boil.

Once boiling, reduce heat to a light simmer. Cover and cook until flavors have mended, about 20 minutes, stirring occasionally.

Add the drained and rinsed chickpeas and stir to combine. Cover and cook until chickpeas are tender, about 10 minutes. Taste and add more salt, if desired.

Serve by filling bowls with the chili and top with a dollop of sour cream, a sprinkle of golden raisins, cilantro, and serve with a wedge of lime. Enjoy!

NOTES: You can easily make this in a crockpot: complete steps 1 + 2 on the stovetop then transfer to a crockpot with all of the ingredients (except for the chickpeas). Cook on low for 6 hours, or high for 4. Add the drained and rinsed chickpeas 10 minutes prior to serving. Garnish, and serve! 

[jessicasutton]

My parents were visiting this weekend, so I decided it was the perfect time to try out this Smitten Kitchen scone recipe that’s been on my to-try list for awhile. Scones are pretty easy to make, so I got up a smidge earlier than I might have otherwise, and had these ready for our cups of morning coffee. These will definitely be happening again...soon. I brushed the tops of mine with cream before baking—because, why not? I also used straight heavy cream for the half and half measurement, as that’s what I had on hand.

Cinnamon Sugar Scones

1 3/4 cups (230 grams) all-purpose flour, plus more for counter

6 tablespoons (75 grams) granulated sugar, divided

1 tablespoon baking powder

1/2 teaspoon fine sea salt

8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced

1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold

1 large egg

2 teaspoons ground cinnamon, divided

Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in with a pastry blender until it resembles coarse cornmeal. Make a well in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured counter, roll the dough to roughly a 10-by-6-inch rectangle (think: a piece of paper but a little smaller). Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but trust me, these scones do not end up overly sweet), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Do ahead: Really, scones are better the first day, freshly baked. You can rewarm them in the oven briefly on the second, but it’s always a bit more dry. You could make them and freeze them until needed instead. You’ll probably need 4 to 5 extra minutes in the oven if baking them from frozen.

[jessicasutton]

Did I mention that our Turkey this year was a hefty 25-pounder? After everyone enjoyed leftover sandwiches, I decided to use the remaining turkey in a soup...getting us back on track to better eating!

Turkey & Wild Rice Soup

INGREDIENTS

2 tbsp extra virgin olive oil

1 cup yellow onion, finely diced

1 cup carrot, diced small

1 cup celery, diced small

4 cloves garlic, minced

1 tsp kosher salt, or more to taste

1/2 tsp freshly cracked black pepper, or more to taste

8 cups low-sodium chicken broth (or homemade turkey stock)

2 bay leaves

1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

1/2 tsp dried rosemary (or 1/2 tsp freshly chopped rosemary leaves)

1/2 tsp dried oregano

dash of cayenne pepper, optional

1 cup uncooked wild rice

2 cups cooked, diced chicken or turkey you can use rotisserie chicken

3/4 cup Nutpods Dairy-Free Original Creamer you can use heavy creamer here (I used milk)

2 tbsp arrowroot starch

2 tbsp lemon juice or the juice of 1 lemon

INSTRUCTIONS

Heat oil in a large pot or dutch oven over medium heat. When hot, add the onion, carrot, celery, garlic, salt and pepper. Cook, stirring, until the veggies are just tender, about 5 minutes.

Add the broth, bay leaves, thyme, rosemary, oregano and cayenne. Stir to combine and increase heat so that it comes to a boil.

Once the soup is boiling, reduce the heat to a low simmer over low heat. Add the diced chicken (or turkey) and the uncooked wild rice. Cover and cook until the rice is tender, about 45 minutes. *see note below

After the rice is tender, uncover the soup and increase the heat so that is it simmering more vigorously, but not boiling (about medium heat).

In a small bowl, combine the dairy-free creamer and arrowroot flour and whisk until arrowroot has dissolved in the creamer.

While slowly stirring the soup, slowly pour in the creamer/arrowroot mixture until it is well combined in the soup. Continue to cook the soup, uncovered and simmering, stirring often until it has thickened, 5 to 10 more minutes.

Stir in the lemon juice, serve and enjoy!

NOTES: The rice cook time may vary depending on the type of wild rice you purchase. The back of my box said to cook the rice traditionally, it takes about 45 minutes. Check the back of your box and adjust cook time according to the package instructions.

[jessicasutton]

Todd and I hosted his family for Thanksgiving this year, in our new home. It was wonderful to have a packed house, and we both love spending the day in the kitchen. Our menu and one of the recipes is below! The big hit from our appetizers was a delicious cheese ball topped with preserves.

Appetizers Sour Cream Muffins Blue Cheese Poppy Seed Crisps Sausage Balls Rosemary Black Pepper Goat Cheese Ball Toasted Pecans Spicy Saltines Smoked Salmon

Dinner Turkey Louise Jacks Cornbread Dressing Sweet Potato Soufflé Cheese Soufflé Green Beans with Potatoes Cranberry Apple Crumble Homemade Sourdough Bread

Rosemary Black Pepper Goat Cheese Ball

4 oz. goat cheese 8 oz. cream cheese, softened 1 teaspoon honey 1 teaspoon freshly ground black pepper 1 tablespoon fresh chopped rosemary fig or raspberry preserves Mix cheeses, honey, pepper and rosemary until blended. Shape into a ball. Spoon preserves over the ball and serve with crackers or crudités.

[jessicasutton]

Anyone else love fish sticks as a kid? Turns out it’s not too hard to make them yourself, and they are oh so much more delicious. 

Easy Crispy Salmon Sticks

INGREDIENTS

1.5 lbs salmon (skinless) at least 1 inch thick

1 tsp kosher salt

1/2 tsp fresh cracked black pepper

1 egg

1 tsp water

2 cups panko breadcrumbs I use Ian's GF Panko

3 tbsp avocado oil

INSTRUCTIONS

Cut salmon into approximately 1.5 inch wide strips. If your salmon is really wide, you may need to cut some of the longer strips in half again, crosswise, to create smaller sticks.

Pat dry the salmon strips and then season generously all over with the kosher salt and pepper.

In a bowl, whisk the egg and the water until well combined and frothy. In a separate bowl, place the panko breadcrumbs.

Using one hand, individually dip each salmon stick into the egg wash and roll to coat evenly. Shake off excess. Using your other hand, roll the salmon into the panko to coat all over. Set aside on a clean plate and continue until all of the salmon is breaded. (I like to use separate hands to prevent too much caking and to make it easier to work with).

Heat oil a large, non-stick skillet over medium heat. When very hot but not yet smoking, gently lay the salmon sticks in the oil and cook on each side until golden brown and crisp, 2 to 3 minutes per side. Transfer cooked salmon sticks to a paper-towel lined plate.

Serve salmon sticks with dipping sauce of your choice and enjoy!

[jessicasutton]

I’ve shared this one before, but it’s so easy to mix up AND yummy, it earned a 2nd posting.

Slow Cooked Mexican Picadillo

Ingredients:

1 lb. Extra Lean Ground Beef

1 cup diced red onion

1 cup diced carrot

4 cloves of garlic, thinly sliced

1 russet potato, peeled and chopped into 1/2 inch sized cubes

1 jalapeño, seeds removed and diced

1/2 green bell pepper, diced

1/2 cup of Whole 30 Friendly Salsa (or regular, if you’re not w30-ing)

1 cup of water

1 tsp. chili powder

1 tsp. salt

1 tsp. ground cumin

1/4 tsp. black pepper

1/4 tsp. dried oregano

For Garnish: Freshly chopped cilantro, chopped onion, extra salsa.

Method:

1.  In a large skillet over medium-high heat, brown and break up meat using a wooden spoon until it is no longer pink. Make sure you break it up well so that there are no large chunks of meat.  Add the browned meat and the juices from the pan to the slow cooker.

2.  Add all of the remaining ingredients in with the ground beef, stir to combine.  Cover and cook on high for 4 to 6 hours, or on low for 8 to 10.

[jessicasutton]

So husband thought this was ooookkkaaay—”I’d eat it again, but not every week.” I on the other hand thought the fall flavors were a nice departure from our normal fare. I brought leftovers for work this week, and think it got even better.

Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach

INGREDIENTS

11 oz 4 links spicy chicken Italian sausage

1 lb butternut squash, peeled and diced

1 tbsp whipped butter

10 oz pasta, wheat or gluten-free

1/4 cup shallots, minced

3 cloves garlic, minced

2 cups baby spinach, roughly chopped

2 tbsp fresh shaved parmesan cheese

4 sage leaves, sliced thin

kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.

Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.

Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.

Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

Serve with additional parmesan cheese on the side if desired.

[jessicasutton]

Slow cooker salsa chicken is on our regular rotation, but this version using beef and salsa verde was an excellent update in flavors. We had ours over riced cauliflower. Yum!

The original recipe only uses five ingredients, which is awesome. I added a packet of fajita seasoning, more in line with the salsa chicken we often make.

The link includes instantpot instructions as well.

Salsa Verde Shredded Beef Bowls

INGREDIENTS

2 lbs flap, skirt or flank steak

kosher salt

black pepper

3 tbsp avocado oil

1 cup salsa verde, plus more for serving

1 packet of taco or fajita seasoning 

DIRECTIONS

Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.

Heat a large skillet over medium-high heat with 2 tbsp avocado oil. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side. Transfer the browned beef to a slow cooker and pour 1 cup of salsa verde and seasoning over the meat. Cook on high for 4 hours, or on low for 6-8 hours. When cook time is complete, shred the beef using two forks.

[jessicasutton]

A blast of cold air has hit here in Georgia! This soup is warm and yummy, and also packed with veggies. I’m happy to have it around for lunch today. My ingredients/instructions are just slightly different from the original, which is linked in the title.

We enjoyed ours with homemade chicken salad, open face sandwiches.

Slow Cooked Minestrone Soup

Ingredients:

olive oil, to taste

8 oz of diced ham or pancetta

1 cup of chopped yellow onion

1 cup of diced bell pepper

2 cups chopped carrots

2 cups chopped celery

1 cup chopped zucchini

4 cloves garlic, minced

2 teaspoons dry thyme

1 (26 oz) can or box diced tomatoes (I used crushed, because I had it on hand)

4 to 6 cups chicken stock or broth

1 bay leaf

kosher salt and fresh ground pepper

8 to 10 ounces fresh baby spinach

2 tablespoons store-bought pesto

1 (15 oz) can of cannellini beans, drained and rinsed

2 cups cooked small pasta (I used a chickpea pasta)

Directions:

1.  Heat about 2 tablespoons of olive oil over medium heat in a large pot. Add the ham, onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

2. Add your ingredients from your pot to the slow cooker. Add the tomatoes, 4 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to your crockpot. Stir, cover and set crockpot on high for 4 hours.

3.  With about 30 minutes left in the cooking time, add your drained and rinsed beans to the crockpot, and stir in the pesto. While the beans heat through, bring a large pot of water to a boil and cook your noodles according to package. When complete, drain noodles and add to slow cooker along with the baby spinach. Serve and enjoy!

The soup should be quite thick but if it’s too thick, add more chicken stock. Also, make sure to discard the bay leaf before serving.

[jessicasutton]

Home alone, 7 months pregnant, led to a a rabbit hole of easy dessert recipe searching. Enter the wacky cake! I used to love making these growing up, a super simple, easy to mix up cake with very few ingredients. It’s called a depression cake, as it does not include butter, milk or eggs, making is a very affordable treat (also vegan if you’re into that).

I love all things from Smitten Kitchen, and using olive oil for a wacky cake sounded like a great idea....a more grown up, very fall tasting chocolate treat. We happened to have on hand a very nice olive oil we brought back from France (probably not meant for a depression cake, but hey, why not), and husband gifted me a set of fancy dutch cocoa last holiday season. This recipe also suggests using coffee in place of water. All in all, a pretty sophisticated version of a wacky cake.

Mine got a little stuck in the pans (I used 2, 8 inch pans), but that din’t slow me down. 30 weeks pregnant and winning!

Chocolate Olive Oil Cake

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy

1 1/2 teaspoons baking soda

1/2 teaspoon fine sea salt

3/4 cup (150 grams) granulated sugar

3/4 cup (145 grams) dark brown sugar

1/2 cup (120 ml) olive oil

1 1/2 cups (355 ml) water or coffee

1 tablespoon (15 ml) cider vinegar or white vinegar

3/4 cup (135 grams) semisweet chocolate chips

2 tablespoons (10 grams) cocoa powder

3 tablespoons (45 ml) olive oil

1 tablespoon (20 grams) light corn syrup (for shine)

A pinch or two of flaky sea salt

Make cake: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.

Cake keeps: At room temperature for 2 to 3 days and up to a week in the fridge. 

[jessicasutton]

I always forget how much I like cabbage dishes. This one is extra great because I divided it in half, and now have a delicious casserole waiting in my freezer for when we are super busy with our new little one in January.

I changed the cooking order around for just a little so that I only used one pot. Easy clean up!

Stuffed Cabbage Casserole

INGREDIENTS

2 tsp olive oil, divided

1 lb. 95% lean ground beef

1 large onion, chopped fine

1 tbsp finely minced garlic

1/2 tsp. dried thyme

1 tsp sweet Hungarian Paprika

salt and fresh ground black pepper to taste

1 1/2 heads green cabbage, coarsely chopped (My fluffy chopped cabbage filled a large mixing bowl)

1 can, 14.5 oz. petite dice tomatoes with juice

1 can, 15 oz. tomato sauce

1/4 cup water

2 cups cooked brown rice

2 cups low-fat mozzarella cheese (I used full fat)

INSTRUCTIONS

Preheat oven to 350°F. Spray a large 9x13 casserole dish with non-stick spray. (I used 2 smaller foil pans so I could easily freeze one.)

Cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces. Heat 1 tsp olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. Set aside in a large bowl.

Using the same pan, heat remaining oil; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks.

Add in the chopped onion and cook until the onion is translucent and starting to brown, about 5 minutes.

Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.

Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Freezer friendly note: if you have leftovers. To reheat, thaw overnight in the refrigerator and then reheat in a 350 degree oven for 1-1.5 hours, deepening on how frozen it may still be. The dish is cooked, just needs to be fully reheated.

[jessicasutton]

I’ve mostly been cooking old favorites lately, but this is a new one for me. I love all of her recipes and this one is delicious too. I didn’t have Hamburger Helper growing up, so I’m not sure how it compares, but it was pretty yummy!

I preferred the seasoning be amped up, so taste and adjust to your liking. I also stirred in a mega handful of baby spinach at the very end, just to add something green.

One Pot “Hamburger Helper” Beef Stroganoff

INGREDIENTS

2 tbsp extra virgin olive oil

1 cup yellow onion, finely diced

1 lb ground beef, 85% lean

1 cup mushrooms, sliced thin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1 tsp kosher salt

1/2 tsp black pepper

2 tsp dijon mustard

4 cups wide egg noodles, uncooked

4 cups beef broth

2 tbsp white wine vinegar

8 oz light sour cream

2-3 springs of fresh thyme, leaves only for serving

INSTRUCTIONS

Heat a large skillet over medium-high heat with olive oil.

Add the onions and cook, stirring, for 2 to 3 minutes. Add the ground beef. Brown the beef, garlic powder, onion powder, paprika, salt and pepper. Cook, breaking up the meat with the back of a spoon, until no longer pink, 5 to 7 minutes. [If you feel like there is too much excess fat, drain off but reserve about 2 tablespoons of the fat to saute the mushrooms in.

Add the dijon mustard and mushrooms and cook, stirring, until well-combined and when the mushrooms have soaked up some of the excess fat and are softened, 3 to 4 minutes.

Then, add the uncooked wide egg noodles, beef broth and white wine vinegar. Bring to a boil and cook, stirring often, until noodles are tender and liquid has been absorbed, about 12 minutes.

Remove skillet from heat and stir in the sour cream. Taste and add more salt, if desired. Garnish with thyme, serve and enjoy!

[jessicasutton]

Whew! It’s been a minute since I’ve shared anything, but for good reason! We’ve traveled, moved, and are expecting a little one in 2020. I’m happy that my kitchen is finally in working order in time for fall baking.

Super important with this recipe—leave the cookies uncovered when finished. If covered, the moisture from the pumpkin will make the cookies entirely too gooey.

Pumpkin Oatmeal Chocolate Chip Cookie

Ingredients

1/2 cups light brown sugar, packed 3/4 cup (1 1/2 sticks) salted butter, softened 1 cup canned pumpkin puree 1 1/2 tsp. pure vanilla extract 2 large eggs1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 2 cups quick-cooking oats 1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. kosher salt 1 1/2 cups chocolate morsels

Instructions

Preheat oven to 350F and line a cookie sheet with parchment paper.In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.

Add eggs one at a time, mixing after each addition.

Pour in pumpkin puree and vanilla and mix to combine.In a medium bowl, combine cinnamon, cloves, nutmeg, oats, flour, baking powder, and salt and whisk.

Gradually pour dry mixture into the stand mixture until a soft dough forms.Fold in chocolate morsels and scoop cookie dough onto the prepared cookie sheet, leaving room for the cookies to spread.

Bake for 12 minutes, or until golden brown.

Transfer to a wire cooling rack and let cool before serving.