Recipe: One Pot Vegetable Tortellini Soup

When the stars align and your first attempt at developing a recipe works out and you can’t stop high-five-ing yourself (this speaks volumes, I don’t do high-🖐🏼’s) you grab the largest bowl you can find, fill it up and don’t be shy. Toast some crusty garlic sourdough bread and call it a day. ⁣

⁣I wonder if I can balance this bowl on my chest and eat it on the couch wrapped in a blanket? I KNOW! Things that make you go ….. hmmm

In the photo: A warm bowl of One Pot Vegetable Tortellini Soup⁣

One Pot Vegetable Tortellini Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 cup olive oil

• 1 large Italian eggplant, unpeeled and ½-inch-diced

• 1 medium onion, finely diced

• 1 red bell pepper, seeded and diced

• 1 medium carrot, peeled and diced

• 3/4 cup cherry tomatoes, halved  

• 1-2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed 

• 1 can black beans, drained and rinsed 

• 4 cups reduced-sodium beef stock (you can add an extra cup or two if needed)

• 2 cups crushed tomatoes, no sugar added and San Marzano tomatoes if you can find it. 

• 2 cups diced zucchini 

• 1 teaspoon dried oregano 

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme 

• 1/2 teaspoon crushed red pepper flakes

• 1 bag frozen beef tortellini (no need to thaw)

• 1 teaspoon sea salt to taste 

• 1 parmigiano reggiano rind, optional (see notes)

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

2. Into the pot add the onions, red bell pepper, carrots, and cook for 6 minutes, stirring occasionally

3. Add the tomato paste, and cherry tomatoes, garlic and continue to cook for 3 minutes.

4. Add broth, tomato sauce, zucchini, red and black beans, oregano, parsley, thyme, crushed red pepper flakes, salt, pepper and parmigiano reggiano rind. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.

5. Add tortellini, Cover and increase heat as needed to regain a simmer, and continue cooking for 10 minutes more, or until tortellini are al dente. Remove from heat and enjoy. 

NOTES:

You can keep this vegetarian by swapping out the beef to cheese tortelini, and the beef stock to vegetable broth. If you don’t have the parmigiano reggiano rind you can omit and top your bowl of soup with grated parmesan before serving. 

Recipe: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Golden Delicata Squash Soup with Roasted Garlic Chickpeas

Have you heard of the Delicata or Sweet Potato Squash?

It’s much sweeter than the other squash relatives and the taste reminds me of a mix of sweet corn, and pumpkin.

Today, I’m roasting, blending and simmering it up in my T-Fal 4qt Dutch Oven from their Stackables 10pc Set and whipping up this creamy dairy free soup!

Side note, how gorgeous is the sleek glass lid?!?! Prime real estate in my kitchen is finding a vacant shelve and this T-Fal Stackable 10pc Set has just moved in, taking up minimal space making it perfect for small space storage.

Want the recipe? Keep scrolling.

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Golden Delicata Squash Soup with Roasted Garlic Chickpeas

Prep Time: 5 minutes
Cook time: 30 minutes
Total Time: 35 minutes
Serves: 2
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 delicata squash, cut in half and seeds removed

• 1 large can of chickpeas (garbanzo beans), drained, rinsed and dried

• 4 tsp olive oil, divided (plus more to caramelize the onions)

• 1 medium yellow onion, roughly chopped

• 3 cloves garlic, minced

• 1 cup vegetable stock (or chicken stock)

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne

• Salt and Pepper to taste
  

INSTRUCTIONS

1. Preheat your oven to 400 degrees F.. Cut your delicata squash in half lengthwise and using a spoon scoop out the seeds. Place each half on a baking sheet, and drizzle 2 teaspoons of olive oil over top each fleshy side then sprinkle with salt and pepper. Flip each half cut side down on the baking sheet and roast for 30 minutes or until fork tender.
   

2. Toss your drained, rinsed and using a paper towel pat dry the chickpeas to remove some of the moisture and pour them into a bowl. Add the remaining 2 teaspoons of olive oil, garlic powder, onion powder and cayenne until evenly coated. Spread the coated chickpeas onto another baking sheet and roast at the same time as the squash for 20 minutes., mixing the chickpeas halfway to avoid burning them.
   

3. While everything is roasting in the oven, roughly chop the onion, mince the garlic. Add a generous amount of olive oil to a large skillet and cook the onions on medium to low heat until soft, fragrant and caramelized - about 5-8 minutes. Add your garlic once the onions are done and cook for a few seconds (careful not to burn). Set aside.
   

4. Once your delicata squash is done roasting, let it cool for a few minutes until it’s comfortable to handle and then roughly chop it up. Add your chopped delicata squash, the onions and garlic and the vegetable stock to a heat-safe blender. Blend until creamy and smooth, adding more vegetable stock if needed.
   

5. Pour the blended soup to a large pot if desired and let it simmer and heat on the stove until warmed through. Top with the roasted chickpeas and enjoy!

Recipe: Your Complete Thanksgiving Guide

Thanksgiving dinner menus will help you plan a fabulous meal. Build your menu around your traditional favourites or try a new Thanksgiving recipe, having a plan will make your meal prepping run smoothly. 

Question: Where do I begin?

Create Your Menu

Hosting Thanksgiving means you need a plan, and that means a menu. I want you to start planning now, go through your recipes, do a quick head count of how many people are going to attend. Next, start building a list of dishes you plan to make and then eliminate 1/2 of the list. You don’t need hassle back potatoes and mashed potatoes - pick one.

As the host you will always think you don’t have enough food. I’ve always said I would rather have more than not enough, I don’t want my guests to leave hungry. 

I guarantee your guests will only take a bit of each dish so no need for 2 pounds of peas and mushrooms. 

ONE WEEK Prior To The Event

Gather all your serving dishes; or make a list of all the dishes you need for that day and where to find them in your home. If you are missing something it gives you enough time to borrow or pick it up. You don’t want to be scrambling the day of when you have guests over.

Create your checklist; of tasks to be accomplished prior to your event and input them as events in your calendar.

Grocery Shopping; Create 2 grocery lists: 5 days before the meal buy Turkey (if buying frozen) and non-non-perishables, and 3 days before the meal for perishable items and any last minute things you need.

Question: How long does it take to defrost a Turkey? 

For every 5 pounds the turkey will take 24 hours to defrost in the refrigerator.

Example: A 20 pound frozen turkey will need 4 days of thawing in the refrigerator

Question: When should I buy a fresh Turkey?

If buying fresh, purchase your Turkey the day prior to the event.

TWO DAYS Prior To The Event Date

Prepare as much as you can before the big day.

Make your cranberry sauce and cut veggies. wash trim and halve Brussels sprouts, peel and slice carrots, snap green beans, celery, etc. Make salad dressings and wash and dry lettuce/greens for salad.

ONE DAY Prior To The Event

Peel, wash and cut potatoes into cubes. Soak in cold water, cover and place in the refrigerator over night. This eliminates some of the starch in the potatoes and crisp up nicely in the oven or place them in a slow cooker the day of and make mashed potatoes.

Prep your Turkey (step by step instructions below)

Set your table, take out your serving dishes, prepare your stuffing. You can also make your mashed potatoes and reheat them in the slow cooker/crock pot the day of. If you are roasting veggies you can cook them the night before and heat through just before you are serving the meal.

Question: Can I make dessert in advance?

Bake your pies the night before and refrigerate overnight. On the day of, remove the pie from the refrigerator, place on the counter to bring the pie to room temperature. Place the room temperature pie in the oven on low and heat through while you are enjoying your meal.

• Frozen - ready in an hour, bake while you are having lunch or dinner. hot fresh out of the oven. top with ice cream

• If you prefer homemade. Make the pie dough and roll out into pie plates 1 week before and freeze them.

• A few cheats: Williams Sonoma has pre-made stuffing, add your liquid and it’s done. They also have pecan pie filling in a jar. Buy the ready made small tartlet crust from the grocery store and scoop the filing into each one and bake.

How long does it take to cook a Turkey?

Cooking times can vary

Calculate 13 minutes cooking time per pound would be a good estimate. Let me break it down a bit more, It should take a 14 lb. turkey 2 1/2 to 3 hours to cook.

Question: How do I cook a Turkey?

 Prep your turkey the night before

There is always an ongoing debate “do you wash raw meat” and when preparing your Turkey i’ll leave that up to you. I don’t and this is why; washing the turkey can contaminate your kitchen, the water can spray on your back splash, all over your sink. Cooking the Turkey to the right temperature will kill any bacteria that may be lingering in your turkey - you can’t wash that away.

To brine or not to brine? There are people who stand strongly on both sides of this question. So if you brine your turkey go ahead, but for me I don’t bother with the extra step. I get great tasting and moist turkey without.

Stuffing or no Stuffing? I can take it or leave it, I’m not big on stuffing but I do make it in a separate dish. I find the Turkey cooks faster without the stuffing but the stuffing is not as moist as it would be if it were in the turkey. So for this I say do as you want.

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Recipe: Creamy Broccoli Cheese Soup

Soup season has arrived and I’m here for all of the delicious bowls of heart warming meals. Every time I hear someone say Broccoli I think of Dana Carvey’s SNL Choppin' Broccoli song. If you haven’t heard it or have no idea what I’m talking about Google it. I promise you won’t be disappointed.

So, naturally I was singing it while making this Cheese and Broccoli Soup! Hey Dana, can you add Soup to the song? It could go something like this “she’s Choppin' Broccoli - AND MAKING SOUP”

Well I’m sure that won’t happen but I can tell you this did happen. Probably one of the creamiest Cheese and Broccoli Soups I’ve ever made and I’m sharing it with you today. Enjoy my friends!

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

Creamy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium sweet yellow onion, diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
3 cups broccoli florets, diced into bite-size pieces + 1 cups stems
2 large carrots, peeled, and sliced into very thin rounds
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper, optional
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls

NOTE: Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. ⁣

DIRECTIONS

1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 3 minutes.

2. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and set the pan aside.

3. In a large stock pot over medium heat add 4 tablespoons butter, flour, and whisk continuously for 3 minutes, or until the mixture has thickened. This is your roux.

4. Slowly whisk the vegetable stock into the roux (flour mixture), add the cream to your pot and whisk to combine.

5. Allow mixture to simmer over low heat for 15 minutes, or until it has reduced and thickened. TIP: Whisk intermittently to keep a creamy constancy.

6. While the mixture is simmering, chop the broccoli and carrots and add the to the soup at the end of your simmering time of 15 minutes and add the onion and garlic you previously set aside to the pot.

7. Add the salt, pepper, paprika, dry mustard powder, and cayenne and stir to combine, and continue to simmer over low heat for 20 to 25 minutes. Stirring occasionally to avoid burning the soup.

8. While your soup simmers, grate the cheese and add most of the cheese at the very end of your cooking time, reserving a small amount for garnishing bowls. Stir the cheese into the soup until melted and incorporated.

9. Transfer soup to bowls, garnish with reserved cheese, and enjoy.

   NOTE: Soup will keep refrigerated in an airtight container for 5 to 7 days.

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!

INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.

Recipe: Pasta é Fagioli

Today’s plans include serving up a bowl of this Pasta é Fagioli. I haven’t made this in years and to be honest I’m disappointed that I waited so long. I almost forgot how much this dish reminded me of my Dad - or did I? My Dad passed 9 years ago and up until this past year I haven’t been able to think of him without my eyes welling up. Maybe that’s why I haven’t made this dish, hmmm, was I avoiding feeling all the feels that come with losing him? Have I truly accepted the loss? Ugh! Maybe I’m over analyzing this. Whatever the reasons are I’m glad I finally made this dish. It was like a giant hug from my dad, warm and comforting.

The pot simmered as the aromas filled my kitchen and memories folding my thoughts. He was a man of very few words with a sense of humour that would make even the darkest of days brighter. It’s funny how a simple meal can trigger a rush of emotions and even help put unresolved feelings to rest. I guess it’s okay to feel the feels, mourn the loss of a loved one, friend, pet, illness whatever your struggling with at your own pace and don’t avoid feeling it because you may just miss out on the simplest joys of what life has to offer.

I know it’s a pretty deep post for Pasta é Fagioli but it’s amazing how healing food can really be. I hope you read this and find solace in knowing you are not alone and find strength in any struggle you my be facing today. It’s okay to feel all the feels, and take it easy on yourself. Life has a sweet way of surprising you. SMILE and Tag, call or text someone today and let them know you care. I’M TAGGING ALL OF YOU! ❤️

 Pasta é Fagioli

PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min
SERVES: 6 - 8
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 to 1/2 cup pancetta, diced
1 medium onion, diced (approximately 1 cup)
2 teaspoons minced garlic
2 medium carrots, peeled and diced
3 large potatoes, diced
4 cups tomato purée, preferably San Marzano tomatoes if you can get them)
1 cup Ditalini or elbow pasta
1/2 teaspoon dry thyme
1 teaspoon dry rosemary
1 teaspoon celery seeds
1 bay leaf
Salt and pepper to taste
5 cups low-sodium chicken broth
2 (14.5-ounce) cans 1 can red kidney beans and 1 can white kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
Freshly grated parmigiano reggiano to sprinkle on top just before serving

INSTRUCTIONS

1. Heat 1 tablespoon of olive oil and butter in a large heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add diced carrots, potatoes and continue cooking for an additional 2-3 minutes.

2. Add the broth, tomato purée, beans, dried herbs, salt and pepper. Bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 10 minutes.

3. Scoop out 1 cup of the bean mixture from the pot and 1/2 cup of the liquid and pour into a blender until smooth and set aside.

4. Add the pasta to the pot and boil with the already cooked veggie mixture for 8 minutes until tender. Return the puree to the pot of soup and stir well. Season the soup with red pepper flakes for an added kick of heat.

5. Serve warm with a sprinkle of freshly grated parmigiano reggiano

Recipe: Roasted Italian Sausage & Veggie Sheet Pan Dinner

Have you heard of sheet pan dinners? If you haven’t, make this Roasted Italian Sausage & Veggie Sheet Pan Dinner be your introduction. Tossing everything onto one pan is literally the easiest way to make dinner. Not only are they easy to make, it makes clean up a breeze. Spoiler Alert! I’ve added a special ingredient for a hint of sunshine in this cozy dish. Can you guess what it could be?

 Roasted Italian Sausage & Veggie Sheet Pan Dinner

This is one of my favourite meals and a great addition to meal prep days. It’s quick, easy and it fits all in one sheet pan making it perfect for busy weeknights!

 PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

INGREDIENTS 

• 4 links Italian sausages, cut into 2" pieces (you can substitute for chicken sausage)

• 1 pound brussels sprouts, halved

• 1 pound mini potatoes, cut into quarters

• 2 medium size carrots, peeled and cut into 2” pieces

• 1 large parsnip, peeled and cut into 2” pieces

• 1/4 cup extra virgin oil

• zest of 1 lemon

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 teaspoon dried parsley

• 1/2 teaspoon dried oregano

• 1/4 teaspoon dried thyme

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, carrots, and parsnips on the baking sheet and set aside.

2. Whisk together the olive oil, lemon zest, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Drizzle over the sausage and veggie mixture. Toss to combine.

3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 15 minutes or until veggies are tender.

Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)

INSTRUCTIONS

• Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

• Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

• Grating your cheese while the pasta cooks to save time and set aside.

• Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

• Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

• Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.

Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.

Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil

INSTRUCTIONS

1. Cook pasta according to package directions. Drain and cool.

2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

SESAME-SOY DRESSING:

1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds

PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts

INSTRUCTIONS

1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

RECIPE NOTES
If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

Recipe: Breakfast Hash in 30 Minutes!

I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD! 

This dish surpassed all EGG-spectations!  I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :) 

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Breakfast Hash

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs

DIRECTIONS

• Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.

• Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

• Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

• Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.

• Enjoy!

TIPS: 

You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week. 

When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish. 

To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.

The olive oil can be substituted out for avocado oil or grape seed oil if you prefer. 

Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

Recipe: Grilled Honey Sriracha Lime Salmon

The weather is warming up, the sun is shining and the likelihood of me spending hours meal prepping on a Sunday during the summer months are slim to none. This time of year I tend to gamravitate towards quick and simple 30 minute meals and tonight’s dinner was no acception. 

The entire meal was prepared on the BBQ! Which  means kitchen cleanup is minimal and I had food in my belly in 30 minutes - pinch me I think I’m dreaming. Begin by tossing your veggies in a little EVOO, and get them on the grill. Add your marinated salmon and cook for 12 - 15 minutes. TA DA! Dinner is served. Now go and enjoy your meal you crazy kids. 

 

GRILLED HONEY SRIRACHA LIME SALMON

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Serves: 2
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 individual (4-6 ounce) fillets
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons sriracha sauce
1 lime, juiced
2 tablespoons low sodium soy sauce (or Tamari)
1 teaspoon minced garlic

DIRECTIONS

1. Combine all ingredients in a shallow bowl and add the salmon, toss to coat, cover and let stand for 10 minutes.

2. Preheat BBQ

3. Place a reusable non stick mat on the BBQ grates. If you don’t have a reusable grill mat use aluminum foil and place it down on the grates

4. Place marinated salmon onto the grill mat and cook for 12 minutes.

5. Serve warm