Calzones (Freezer Friendly)

I don't think words can describe how much I love these! They turned out better than I could have ever expected. I have already taken these for lunch a few times and are perfect (Even when eating them cold). This is a perfect way to create personalized meals in a simple way. I hope you have fun making them your very own!

Ingredients
Dough:
4 cups Flour
1 1/2 teaspoons Salt
1 1/2 tablespoons Yeast
3 tablespoons Olive Oil
1 1/2 cups Warm Water

Filling:
1/2 lbs Sausage
Mozzarella
Parmesan
Fresh Spinach
Pizza/Pasta sauce for the filling

Optional:
Sauteed onion
Sauteed zucchini
Red pepper
Olives
Or what ever else you want to add

Topping:
3 tablespoons Olive Oil
1 teaspoon Basil
1 teaspoon Garlic


Instructions:

1. Add flour, salt, and yeast to a mixer. Pulse until well mixed. Add olive oil and pulse again.
2. Turn mixer on and while running pour in warm water. Let mixer run until dough pulls away from the edges and forms a ball.
3. Cover dough and let it rise till it is double in size.
4. Take handfuls of the dough and roll out into 6 inch circles. Fill dough then fold dough into a half circle and seal.
5. Place on a greased cookie sheet and brush with topping. Bake at 450 degrees for 12-15 minutes.
6. To Freeze: After baking cool and wrap in plastic wrap and place in a freezer bag.
7. To Reheat: Unwrap from plastic wrap and microwave for 1 1/2 minutes or until thawed. Microwave then for 30-60 seconds.

Inspired by: Homemade Hot Pockets (freezer friendly)

Oreo Chocolate Cheesecake

I made this for a friends birthday a few months ago and have been meaning to post the recipe ever since. When I asked my friend what he wanted for his birthday treat he decided on an Oreo Chocolate Cheesecake. I realized when I started looking for recipes that there weren't any good recipes for one so I naturally had to create one!

Cookie Crust:

6 tablespoons Butter softened

30 Oreos

Cheesecake:

3 packages (8oz) cream cheese soften

1 1/4 cups powdered sugar

1 teaspoon vanilla

1/4 cup sour cream

1 1/2 cup semi-sweet chocolate (melted and cooled to room temperature)

10 Oreos crushed into pieces

Cookie Crust:

Place softened butter and Oreos in a gallon freezer bag and mash until mixture looks sandy and wet. Press mixture into a 9-inch springform pan and then refrigerate while making the filling.

Cheesecake:

Melt semi-sweet chocolate in a double broiler till creamy then set aside to cool.

In a large bowl beat cream cheese with a mixer until creamy. Add the powdered sugar and beat until well combined then add sour cream and vanilla and mix.

Add melted chocolate and whip 2-3 minutes or until light and fluffy. Then gently stir in crushed Oreo.

Spread the filling evenly over the crust. Cover with plastic wrap and chill for 3-4 hours.

Note: For clean slices when cutting run knife under hot water and wipe dry before making each cut.

Inspired by: No-Bake Creamy Chocolate Cheesecake and {No-Bake} Oreo Cheesecake

Zucchini Fritters

I love zucchini, but I was getting a little sick of just sauteeing it. So here is a great simple, yummy, new way to eat zucchini. We had a 3 1/2 lb. monster zucchini that had been sitting on our counter for awhile and I decided that it finally needed to be used. I had seen recipes for zucchini fritters and had been wanting to try them for years and so here was my chance. I hope you enjoy these delicious fritters. It is my favorite way to eat zucchini!

Yield: 3 Servings

INGREDIENTS:

• 3 cups zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated colby jack cheese
• 4 cloves garlic, minced
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

DIRECTIONS:

1. Put grated zucchini in a colander over the sink. Add salt and stir to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini well. Squeeze longer than you think. 
2. In a bowl, combine zucchini, flour, colby jack, garlic, and egg; season with salt and pepper, to taste.
3. Heat olive oil in a large skillet over medium heat. Scoop tablespoons of batter for each fritter (See note below), flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Notes: Using a cookie scoop works great to get the right amount on the skillet.

Adapted from Damn Delicious

Better than Cafe Rio Dressing

This salad dressing is good enough to drink!  I like to tell myself it is healthy-- it has vegetables in it!  The original recipe doesn't reference anything about Cafe Rio, but that is the closest thing I can compare to this dressing.  The biggest difference is this one is fresher and tastier.  Since it has fresh ingredients you will want to make sure to finish it off within a few days.  With how tasty this is, it shouldn't be hard!

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons milk
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
3 green onions, coarsely chopped
1/3 cup cilantro, coarsely chopped
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon salt
dash cayenne pepper

Combine all ingredients in the blender and blend until all ingredients are combined.  Enjoy on top of tex mex salads, cobb salads, dipping vegetables or basically anything!

Adapted from Mel's Kitchen Cafe.

One Pot Pasta

Surprise! There is another sister! I made a cameo on the blog a little over two years ago with my recipe for Spicy Corn Chowder. Finally, I am privileged enough to post. I hope you enjoy my recipes. As a college student I try to find meals that are fun, easy and make great leftovers. And this one hit the spot. And so without further ado One Pot Pasta.

Servings: 4

Total Time 30 minutes

Ingredients

1/2 lb. Pasta

1/2 package Andouille Sausage, sliced thin

1/2 Large Onion chopped

1 14.5 oz. Petite Diced Tomatoes

1 teaspoon Basil

2 cloves Garlic minced

Salt and Pepper to taste

2 cups spinach chopped

1/4 cup Parmesan

Instructions

• In a large stock pot or dutch oven over medium high heat saute onions until soft. Add sausage, pasta, tomatoes, basil, garlic, and 2 1/2 cups water; season well with salt and pepper to taste.
• Bring to a boil reduce heat and simmer, until pasta is cooked through and liquid has reduced, about 10-12 minutes. Stir in spinach and Parmesan.
• Serve immediately.

Adapted from Damn Delicious

Thai Coconut Soup

After having a baby I am always on the lookout for quick recipes that don't require much chopping. This one is a winner! I combined a few different recipes to make it work with the ingredients I had on hand. This came together super fast and Michael and I were pleased. I'll be keeping the ingredients on hand to put this together in a pinch!

1 teaspoon olive oil
1 onion cut in thin half moons
1/2 teaspoon jalapeno, minced
1 1/2 tablespoon freshly minced ginger
1/8 teaspoon cumin
3 1/2 cups chicken broth
1 (14 ounce) can coconut milk
1/2 teaspoon salt
2 packages ramen noodles broken up (don't use seasoning)
1 cup cooked shredded chicken
1 tablespoon lime juice
2 tablespoons cilantro

Heat oil in a medium soup pan then add onions and cook until soft. Add jalapeno, ginger and cumin and cook until fragrant.

Add chicken broth, coconut milk, and salt. Bring to a boil.

Add noodles and chicken and turn down to a simmer. Cook for 5 minutes or until noodles are soft.

Add lime juice and cilantro and add salt and pepper to taste.

Enjoy!

You could sub a package of ramen noodles with chopped bok choy, red pepper or shredded carrots. Just put those in with the broth and let them cook until soft.

Roasted Vegetables

Roasted vegetables is one of my favorite side dishes in the fall and winter months. It's easy and absolutely delicious (though it does take a bit of time). This is my absolute favorite way to eat yams. There is something amazing that happens to them when they are smothered in the flavorful sauce and roasted for an hour. Sometimes I think of getting rid of all the other vegetables and just making a pan full of yams. But then I think of the delectable bites of potato and carrot and I remember that I actually do like all the vegetables on the pan - the yams may just disappear faster than the rest.

This recipe is very adaptable. You could do whatever combination of vegetables you'd like - cauliflower, broccoli, beets, brussel sprouts, butternut squash, etc. You need about 5 pounds of vegetables for the sauce, but other than that feel free to get creative! (But I do highly recommend the yams. Can you tell I love them?)

Serves: 6 people

INGREDIENTS
1 yam, diced
2 potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1 fennel bulb, chopped
6 tablespoons butter, melted
1 1/2 tablespoons red wine vinegar
1 tablespoon brown mustard
1 clove garlic, minced
1 teaspoon salt
Black pepper to taste

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Chop all the vegetables and put into a large bowl.
3. In a small bowl, melt butter and mix in vinegar, mustard, garlic and salt. Pour over the vegetables. Stir to combine.
4. Spread the vegetables on two baking sheets, leaving space between the vegetables. Bake for 45-60 minutes. Stir vegetables every 20 minutes or so. The vegetables are done when they are soft and browned slightly (or more than slightly - I like mine on the darker side).



Recipe inspired by roasted vegetables my uncle brought to family dinners growing up.