I added shallots, red bell and cubed yam.It was good. I should have added more broccoli but I’m not a fan of roasted broccoli, however it soaked up the oo and garlic and was quite tasty.
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I’ve been eyeing this one but wasn’t sure - seems almost too easy. Thanks for the rport, and I am glad to hear it was a hit.
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CHEESY BAKED PUMPKIN PASTA WITH KALE
This is the second time I’ve made this. It’s a pretty easy weeknight meal that has enough veggies in it that it’s basically a one dish meal for us. My daughter eats it with no complaints or modifications, so that’s a huge win. I used frozen kale this time which worked better than fresh for me (just easier - already chopped finely and cooked up more tender/less toothsome - a plus for me - than fresh). There is a lot of cheese in here which I kind of scaled back on to no noticeably ill effect. I left out the parmigiana by accident but a sprinkle on top after baking did the job. We like the different textures - crispy pieces on top and softer underneath. I didn’t need to broil. This will be on rotation for us this winter and fall.
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CRISP GNOCCHI WITH SAUSAGE AND PEAS
I made this last week, and it’s probably the fifth or sixth time I’ve made it. Another great weeknight meal that satisfies us all. I absolutely love the texture of the gnocchi - make sure not to add the crispy gnocchi back until the very last second - I made that mistake once and lost the crispiness, which was tragic! I don’t like the taste of mustard in this so I leave it out. If I have white wine I’ll deglaze the pan a bit with it and I will usually use milk or cream instead of water for some creaminess. I also use chicken sausage instead of pork - works fine for us in this application.
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I really like this salmon preparation!
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This looks great - I don’t like broccoli though, wonder what I could sub in for it.
Brussels sprouts?
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It was so delicious with the scallions, we’re still talking about it. I’ll probably be repeating it in the near future. 
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PERUVIAN CHICKEN WITH SPICY GREEN SAUCE (aka aji verde). The marinade doesn’t pack a lot of punch, surprisingly, but this recipe is all about the sauce. We added Thai bird peppers instead of jalapeños, since those have the “heat” level of green bell peppers these days. The sauce is riffable (we added a little mayo & sour cream, and didn’t have any cumin in the pad) to one’s personal preferences.
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I use the term recipe in the loosest sense, as you can probably toss the potatoes with whatever seasoning floots yer boot. I did use the olive oil & mustard, but didn’t have garlic salt. I added onion powder & Tony Cacheres seasoning instead. No zester either, so no lemon zest. The taters came out nicely crisp and creamy. Keeper, at least with regard to time & temps.
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SHEET PAN QUESADILLA
Not really a recipe so much as a technique - I had a ton of leftover chicken from a Peruvian restaurant and so I shredded it and made these quesadillas. It definitely was easier than making three on the stovetop but they were a bit more unevenly cooked on the outside (I actually flipped them to get them more even, which surprisingly didnt cause a huge mess), and I thought they were just a bit drier in general. However, for the amount of effort, well worth it and a good use of leftover chicken for a quick weeknight meal. Served with copious amounts of the green sauce from the restaurant and other accoutrements.
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HOMEMADE HAMBURGER HELPER.
An adult mac and cheese. I made a few modifications:
- less cheddar, and more American cheese (I ran out of cheddar)
- half the called for amount of bacon (I ran out of bacon)
- strained the beef and bacon, and withheld both until the very end
- parsley instead of chives
- 1/4 c. Frank’s hot sauce + 1/2 t. homemade serrano pepper sauce.
This was pretty good! The big take-away was adding hot sauce to the the cheese sauce - so good! I made the full batch for the two of us, so we have leftovers for another day. Looking forward to those, and will definitely riff on this in the future.
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This looks and sounds good!
I could see the variants doing very nicely with different hot sauce elements – green El Yucateco sounds pretty good in my head.
(With LGM it could be a close cousin of the Chilli Crisp Alfredo @LulusMom1 reported on earlier.)
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We started making sheet pan quesadillas during the pandemic because they were faster & lent themselves well to advance assembly and hands-off finishing.
For me they worked better with corn tortillas, and crisped more uniformly if I oiled the tortillas instead of the sheet pan. The tortillas would sometimes get puffy in addition to crisping up – like puffy tacos – which my nephews got a kick out of.
For flour tortillas (which I prefer), I sometimes placed a second sheet pan on top of the quesadilla, to skip flipping if I had overstuffed them.
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Thanks for the tips!!!
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Hot sauce makes almost everything better, but def mac & cheese — or any glorified versions of it.
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This sounds a lot like an old COTM recipe which was a flavor explosion – it had smoked paprika, garlic, and fennel for a Spanish flavor profile, finished with lemon juice.
Will try this soon, method seems easy and quick, and I like the addition of potatoes (when do I not like the addition of potatoes is the real question 
)
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CHEDDAR STUFFED TURKEY BURGER WITH AVOCADO
I am not a turkey burger fan at all. But, one stuffed with cheese and butter? I’ll give it a try. I did gruyere instead because that’s what I had, and because I seem chronically unable to correctly read recipes after a long day of work, I put all the cheese inside instead of some inside and some on top. However, that was a happy accident because it worked out great. It gave the turkey moisture and a cheeseburger-y flavor that made me not annoyed that it wasn’t beef, which is usually the case. Topped with avocado and ketchup. Kid ate it with no complaints minus the gruyere. Will definitely make again!
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Facing a pretty bare pantry, I made this tonight with the dregs of a jar of natural peanut butter, a single bundle of soba, a carrot and some cabbage. Used sriracha for the spice and sprinkled shichimi togarashi on top. It wasn’t very photogenic but it was filling and tasty. I served it a bit warm, as salads don’t appeal in a cool house. Just drained the noodles and mixed with the veg and sauce and served immediately.
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JALAPENO CORN DIP
This was just published a few weeks ago but as stated in the intro, is just a riff on a well-known and much-loved recipe. My version is basically the NYT’s minus the bacon, and it is a winner - I imagine the bacon would make it even better! It’s also very adaptable - I use chopped yellow onion instead of scallions sometimes, or even onion/garlic powder instead of fresh if I’m feeling lazy. Pickled jalapenos instead of fresh, etc. Love it served with Tostitos Hint of Lime chips.
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