Recipe: Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad

Mushrooms, Shrooms, Champignon, Funghi, and Cogumelos. However you pronounce them they all have the unique umami flavour, dense, with a meaty texture when cooked.⁣

Now add a little EVOO, breadcrumbs, cheese and broil to get this part started! ⁣

Introducing the Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad! ⁣

If you love a good Shroom 😄 you will love this recipe. ⁣

⁣

Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad

Serves: 2⁣

Author: Mary Mammoliti | Kitchen Confession

⁣

INGREDIENTS

• 4 cups arugula ⁣

• 1 tablespoon balsamic vinaigrette ⁣

• 1/4 cup radish slices⁣

• 1/2 cup diced cucumber ⁣

• 1 can chickpeas, drained and rinsed ⁣

• 2 tablespoons breadcrumbs⁣

• 2 tablespoons grated Parmesan ⁣

• 2 tablespoons olive oil ⁣

• 1 cup oyster mushrooms (chop the larger ones)⁣

• Shaved Parmesan (optional for salad topper)⁣

⁣

INSTRUCTIONS

1. Toss the oyster mushrooms in olive oil, then bread crumbs & Parmesan.⁣

2. ⁣Place seasoned mushrooms onto a parchment lined rimmed baking sheet and into the oven to bake for 7 to 10 minutes at 425 degrees F until crispy and golden in colour.⁣

3. ⁣Toss the arugula, radish, cucumber, and chickpeas in vinaigrette.⁣

4. ⁣Place the warm mushrooms on top of the salad and serve.⁣

Recipe: Microgreens Summer Salad

Yup! This tastes as fresh as it looks ;)⁣

I love creating quick and easy recipes especially when it involves local fresh ingredients. So when Brandon @wilderacres reached out to ask if I would be interested in sampling a few of their Microgreen Mixes I don’t think I even let him finish talking about the products when Wrote back with a definitive YES. ⁣

I have always purchased different types of microgreens (ie pea shoots, alfalfa) but this Brassica Mix is by far my new favourite mix. It’s a mix of broccoli, rapini, radish, mustard & arugula need I say more? GET•IN•MA•BELLY 😋 ⁣

⁣

Microgreens Summer Salad

⁣Serves 2⁣

Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS ⁣

SALAD⁣

• 1 package @wilderacres Brassica micro mix (broccoli, rapini, radish, mustard & arugula)⁣

• 1/2 cup fresh blueberries⁣

• 2 tablespoons seed mix (sunflower, pumpkin)⁣

• 1 ear roasted corn, cut off the cob⁣

• 2 cups leafy green lettuce, finely chopped ⁣

• 2 french breakfast radish, thinly sliced ⁣

DRESSING⁣

• 2 tablespoons extra virgin olive oil⁣

• 1 tablespoon white wine vinegar⁣

• 1 clove of garlic, minced ⁣

• 1 tablespoon capers, chopped⁣

• 1 tablespoon finely chopped fresh mint⁣

• sea salt⁣

• black pepper⁣

⁣

INSTRUCTIONS⁣

1. Rinse and dry microgreens. Set aside.⁣

2. In a small mixing bowl combine olive oil, white wine vinegar, mint, garlic, chopped caper and a pinch of salt and pepper.⁣

3. Rinse, dry and finely chop leafy lettuce.⁣

4. Using a serrated knife cut the kernels of roasted corn off the cob. ⁣

5. Assemble the salad by combining microgreens, lettuce, corn, blueberries and seeds in a large bowl. Add salad dressing. Toss well and serve immediately!⁣

⁣

*To enjoy this on-the-go place mixed salad into a tortilla wrap, top with a protein of choice, crumble a little goat cheese overtop, tuck ends and roll. Enjoy!

Recipe: Banana Bread

You haven’t really eaten the BEST Banana Bread if you haven’t had a spoonful of Nutella smeared on top of a warm right out of the oven slice. Now don’t just cut a sliver, give yourself a 2 finger slab! ⁣

Have you tried it with Nutella?⁣

Are you a purist and enjoy your banana bread plain?

OR

Do you add a thin layer of butter, peanut butter or Nutella overt top of a warm slice?

I’m sharing the recipe to this simple, nutty loaf because we can never have too many recipes. ⁣

Banana Bread

Makes 1 Loaf⁣

Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 cup sugar⁣

• 1/2 cup butter, softened⁣

• 1 1/2 cups flour⁣

• 1/2 tsp. baking soda⁣

• 1/2 tsp. sea salt⁣

• 2 large eggs ⁣

• 2 tsp. vanilla extract⁣

• 1 cup walnuts (optional)⁣

• 1/4 cup buttermilk⁣

• 1/4 cup Greek yogurt (plain or vanilla)⁣

• 3 large ripe bananas⁣

⁣

INSTRUCTIONS

1. Preheat the oven to 350ºF. Butter one loaf pan. (I butter generously.)⁣

2. In a stand mixer, cream butter and sugar until light and fluffy.⁣

3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.⁣

4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, yogurt and bananas.⁣

5. Add the flour mixture and mix until just combined. Divide batter into the prepared pan. Bake for approximately 1 hour.⁣

6. Remove from oven and turn loaf out onto cooling rack immediately. Let cool.⁣

⁣

Custom wood board by@draddusdesigns

Recipe: Shrimp Scampi Spaghetti

Cook this now...

A summer dinner that’s all about the fork twirl. Shrimp scampi spaghetti. ⁣

How do you eat Spaghetti? With a spoon or without?⁣

I’m a fork and spoon kinda girl. If spaghetti twirling were an Olympic sport I would win gold! I do my best spaghetti twirling with a spoon.⁣

Whenever I try and use just a fork I end up wearing half of it, and bibs for adults are not sexy. ⁣

Dinner is served ....⁣

Shrimp Scampi Spaghetti

Serves: 3

Author: Mary Mammoliti / Kitchen Confession

⁣

INGREDIENTS ⁣

• 3/4 of a package of spaghetti ⁣

• 3 tablespoons unsalted butter⁣

• 2 tablespoons olive oil ⁣

• 4 cloves garlic, minced⁣

• 1  lb large shrimp, peeled and deveined (I used wild Argentinian shrimp)⁣

• 1  heaping teaspoon kosher salt ⁣

• Fresh ground black pepper⁣

• 1⁄3 cup  chopped fresh parsley ⁣

• Zest of 1⁄2 a lemon⁣

• Juice of 1 lemon⁣

⁣

INSTRUCTIONS

1. Bring a pot of salted water to a boil, add the linguine, and cook for 7 to 10 minutes, or until al dente⁣

2. In a large pan, melt the butter and olive oil over medium-low heat.⁣

3. Add the garlic, saute for no more than a minute or until fragrant. Do not burn the garlic.⁣

4. Add the shrimp, salt and pepper. Saute until the shrimp have just turned pink, about 5 minutes, stirring often.⁣

5. Remove from the heat, add the parsley, lemon zest, lemon juice and toss to combine.⁣

6. Reserve a cup of pasta water and drain the cooked spaghetti and then pour it into the pan with the shrimp toss and serve.⁣

Recipe: Salted Maple Macchiato

Nothing says Canadiana like the natural great taste of Canadian Maple syrup. A truly unique flavored coffee experience. The taste is smooth, creamy and will satisfy your sweet treat cravings.⁣

Side note; I had planned on having a very productive day. Suffice it to say I’ve been sitting with my feet up most of the morning ⁣

⁣Salted Maple Macchiato

1 Cup

Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 2 oz espresso⁣

• 6 ounces milk, hot or frothed⁣

• 2 tablespoons maple syrup, plus extra for drizzle⁣

• few drops vanilla extract⁣

• 1/8 teaspoon Fleur de Sel (flaky salt)⁣

⁣

INSTRUCTIONS

1. Heat the milk in a pot on the stove and beat with a whisk until rich and foamy, or use a milk frother. Pour 6 ounces cold milk into the frothing pitcher and steam. Set aside.⁣

2. Place vanilla extract and 2 tablespoons maple syrup into the mug, pour in the milk and slowly add the double shot espresso then drizzle with maple syrup and a few flakes of fleur de sel (flaky salt).

Recipe: Caramelized Peaches

Want to know what to do with all those juicy peaches?

Make these sweet Caramelized Peaches for breakfast and save some for dessert :) ⁣

In the bowl is a few spoonfuls of my latest find @libertecanada Non Dairy Vanilla Yogourt topped with juicy caramelized fresh Ontario peaches, a sprinkle of coconut granola and a few walnuts. ⁣

⁣

Caramelized Peaches

Serves: 6⁣

Author: Mary Mammoliti / Kitchen Confession

⁣

INGREDIENTS

• 6 each peach, peeled, out and cut into wedges ⁣

• 1-2 Tbsp lemon juice⁣

• 1/4 cup pure maple syrup⁣

• 1/4 tsp sea salt⁣

• 4 Tbsp unsalted butter⁣

• 1 tsp pure vanilla extract⁣

⁣

INSTRUCTIONS

1. Peeling the peaches 2 ways:⁣

   Option 1: peel using a sharp knife.⁣

   Option 2: Plunge peaches in boiling water for 1 minute, remove and place into an ice water bath for 5 minutes. Peel peaches. The skin should easily peel off. ⁣

2. Pit peaches and cut into wedges and into a bowl. Add in the lemon juice, maple syrup, salt and toss to combine. ⁣

3. On medium low heat melt butter in a pan. Add peach mixture and cook for about 10 minutes, stirring occasionally, until caramelized. Remove from heat when peaches are golden and stir in vanilla.⁣

Recipe: Homemade Chai Latte

You are the BEST! The amount of love I received from you all in messages for the Chai Latte Recipe after I posted my reel was incredible ❤️❤️❤️ Thank You!

I thought I would share it here in a post where you can save it and visit the recipe whenever you need a little Chai Latte Love in your day :)

CHEERS!

Homemade Chai Latte

Prep Time: 8 minutes
Cook time: 10 minutes
Total Time: 18 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 2 ½ cups milk of your choice

CHAI CONCENTRATE

• 2 ½ cups filtered water

• 2 tbsp black tea

• 3 tbsp brown sugar

• 1 cinnamon stick

• 1 star anise (optional)

• ¼ tsp black peppercorns

• 1 tsp ground cardamom

• 1 tsp ground cloves

• 2 tsp ground nutmeg

• ¼ tsp ground ginger

• 1 tsp pure vanilla extract

INSTRUCTIONS

MAKE CHAI CONCENTRATE

1. In a saucepan, add all ingredients for chai concentrate except for the vanilla extract.

2. Simmer on low for 10 minutes.Stir occasionally.

3. Place a small sieve over a measuring cup and pour the liquid overtop. Discard tea leaves, cinnamon stick, spices and add vanilla extract.

4. Heat your milk in a milk frother or stovetop and pour warm milk into a mug. Add a 1/4 of the chai concentrate to the warm milk, stir and enjoy.

Recipe: Chicken and Rice with Mushrooms

Just got paid, it's Friday night! Now go on with your bad self and make this One Pot Chicken and Rice with Mushrooms for DinDin tonight 😁

Chicken and Rice with Mushrooms

Prep Time: 15 minutes
Cook time: 30 minutes
Total Time: 45 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 3 tablespoons butter

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 12 ounces chicken breasts, diced

• ½ teaspoon garlic powder

• ½ teaspoon sweet paprika

• ¼ teaspoon onion powder

• 8 ounces sliced mushrooms

• salt, to taste

• fresh ground pepper, to taste

• 3 cloves garlic, minced

• 1¼ cups long grain white rice

• 3 cups low sodium chicken broth

• grated Parmesan, for garnish

• chopped fresh parsley, for garnish

INSTRUCTIONS

1. Preheat oven to 375˚F.


2. Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter. 


3. Add onions to skillet and cook for 2 minutes.


4. Season chicken with garlic powder, paprika, and onion powder. 


5. Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.


6. Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.


7. Stir in garlic. 


8. Add rice and cook for 1 minute.


9. Add chicken broth; increase heat to high and bring to a boil.


10. Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.


11. Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.


12. Remove from oven and let stand 5 minutes.


13. Garnish with Parmesan cheese and parsley; serve.

Recipe: Italian Wedding Soup

Let’s talk Soup ......

Better yet lets eat some soup. Umm - yes please! I love a giant bowl of anything that feels like a warm hug and leaves you with all kinds of warm and fuzzies.

Make this Italian Wedding Soup this weekend and thank me later 😁

What’s your favourite soup?

Italian Wedding Soup

Prep Time: 20 minutes
Cook time: 25 minutes
Total Time: 45 minutes
Serves: 6
Author: Mary Mammoliti / Kitchen Confession

Note: Makes approximately 70 tiny meatballs (using a tsp to measure)

INGREDIENTS

FOR THE MEATBALLS

• 1/2 lb lean ground beef

• 1/2 lb Italian sausage, casings removed

• 1/2 cup panko bread crumbs

• 1/3 cup freshly grated Parmesan, plus more for serving 

• 2 tsp dried oregano

• 3 cloves garlic, minced (omit if there is garlic in the sausage)

• 1 large egg

• 1/4 tsp sea salt

• Freshly ground black pepper

• 1/4 tsp red pepper flakes (optional)

FOR THE SOUP

• 2 tbsp. extra-virgin olive oil, divided

• 1/2 medium onion, finely diced

• 2 medium carrots, peeled and finely diced

• 2 stalks celery, finely diced

• 8 cups low-sodium chicken stock

• 1 cup small dry pasta (such as acini di pepe or stellette)

• 4 cups baby spinach

INSTRUCTIONS

1. In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1" in diameter to make about 22 meatballs.

2. In a large Dutch oven or stock pot over medium heat, add 1 tablespoon olive oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot.

3. Add remaining olive oil to the Dutch oven and add onion, carrots, and celery. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken stock and bring to a boil. Add pasta, meatballs. Lower the heat and simmer until pasta is cooked, 5 to 7 minutes. Stir in roughly chopped spinach and cook until wilted, about 1 minute more.

4. Scoop into bowls and garnish with more Parmesan, enjoy.

Napkin: @yourhome.yourstory

Bowl: @williamssonomacanada

Spoons:@targetstyle

Recipe: Citrusy Amaretti

To quote Janet Jackson “I'm in control, never gonna stop

Control, to get what I want

Control, I like to have a lot

Control, ....”

Ah, forget it! I don’t have control when it comes to these light and citrusy cookies. So👏🏼Freaking👏🏼Good👏🏼

It’s rude to talk with my mouth full so here ya go!

Citrusy Amaretti

Prep Time: 10 minutes
Cook time: 15 minutes
Total Time: 25 minutes
Makes: 23 to 25 cookies
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 3 cups medium ground blanched almonds , (do not use almond flour)

• 2/3 cup granulated sugar, and additional 1/3 cup for coating the cookies before baking.

• 1 tbsp orange or lemon zest

• 2 large egg whites

• 1 tsp almond extract

• 25 whole almonds for garnish

INSTRUCTIONS

1. Position rack in centre of oven and preheat to 350F. Line a large baking sheet with parchment or use a slip mat.

2. Pour egg whites into the bowl of a stand mixer, add 2/3 cup sugar and using the whisk attachment beat until light and fluffy and white in colour.

3. Remove the bowl from the stand mixer and add the almond extract. Using a silicone spatula or Woden spoon stir.

4. Mix citrus zest and ground almonds together and add it to your egg and sugar fluff. Mix all the ingredients together just until combined. (Dough will be sticky.)

5. Pour 1/3 cup granulated sugar into a small bowl and scoop almond mixture and roll into approximately 1 inch balls then roll around in sugar to coat.

6. Place cookies on a prepared baking sheet, 1 inch apart, gently push a whole almond in the centre and bake until edges are golden brown, 10 to 12 min. Transfer to a rack to cool.

Recipe: One Pan Chicken Dinner

One Pan Dinner or Dessert? Which would you choose?

I know! It’s a tough one but if you if you answered ONE PAN DINNER! You just won this recipe!

Winner Winner chicken dinner, here is what’s cooking in my kitchen.

One Pan Chicken Dinner

Prep Time: 10 minutes
Cook time: 40 minutes
Total Time: 50 minutes
Serves: 5
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 8 bone-in skin-on chicken thighs

• 1.5 lbs mini potatoes, halved

• 5 carrots, peeled, halved and cut in 1-2 inch pieces

• 4 Tbsp olive oil

SEASONING

• 1 Tbsp kosher salt

• 1 Tbsp Italian seasoning

• 1 tsp ground black pepper

• 1/2 tsp garlic powder

• 1/2 tsp paprika

INSTRUCTIONS

1. Preheat oven to 425°F

2. Drizzle olive oil in a large trimmed baking dish and with a paper towel spread the oil to coat the dish.

3. Wash and cut the potatoes in half and add them to the prepared baking dish. Add the peeled and cut carrots to the dish along with the potatoes.

4. Pat the chicken thighs dry with a paper towel and add them to the along dish with the vegetables. Drizzle 4 tablespoons of olive oil overtop.

5. In a small bowl add kosher salt, Italian seasoning, ground black pepper, garlic powder and paprika. Stir to combine and sprinkle overtop the chicken and vegetables. Using your hands or wooden spoon toss ingredients together to coat.

6. Roast in preheated oven for 30-40 minutes. Check for doneness at 30 minutes - if the potatoes are soft and easily pierced with the fork they are ready and the internal temperature of the chicken is 165°F the meal is done.

Recipe: Berrylicious Galette

Berrylicious Galette

Prep Time: 30 minutes
Cook time: 30 minutes
Total Time: 1 hour
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

Dough:

• 1 1/2 cups all-purpose flour

• 1/4 cup finely ground white cornmeal

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 1 stick (8 tablespoons) cold unsalted butter, cubed

• 2 tablespoons ice water

• 2 tablespoons orange juice (1/2 an orange)

Filling:

• 4 cups mixed berries, blueberries blackberries strawberries-sliced if large

• 1/4 cup turbinado sugar (raw sugar)

• 1 tablespoon all-purpose flour

• 1/4 teaspoon salt

• 1 tablespoon unsalted butter, cubed

Make It Special:

• 1 large egg, 1 tablespoon water

• 3 tablespoons turbinado sugar (raw sugar) for sprinkling over crust

• 1 tablespoon light-colored jam (peach, apple, or mango) and dilute with water 

INSTRUCTIONS

1. Make the dough. Pulse the flour, cornmeal, sugar, and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 10 to 12 pulses. Add  2 tablespoons of the ice water and orange juice and pulse until dough is crumbly in texture but holds together when squeezed. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.

2. Position the oven rack in the middle of oven. Preheat to 375F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 in. wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.

3. Combine the berries, 1/4 cup turbinado sugar, flour, and salt together in a large bowl.

4. To prevent a soggy bottom use a little jam thinned with water and brush it on the pastry before you add the fruit. It adds flavour and use the remaining as a glaze to brush overtop the berries straight out of the oven.

5. Pour the fruit filling onto the centre of the pastry, leaving a 2 inch border of pastry around the edge. 

6. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Distribute the cubes of butter across the top of the fruit. 

7. Beat the egg with 1 tablespoon of the water. Brush the crust with the egg wash and sprinkle with 3 tablespoons turbinado sugar.

8. Bake until the crust is a deep golden-brown and the fruit is cooked, 30-40 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.

9. Brush fruit with diluted jam glaze and serve the galette.

RECIPE NOTES

Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.

Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.

Recipe: Mexican Rice

Ugh Monday’s- am I right?⁣ ⁣ Big day ahead. Planning on going into the kitchen to wash my hands, get a snack, cook up a little MEXICAN RICE for dinner, go for a walk out my back door and in through the front, wash my hands. Zoom Conference,maybe empty my dishwasher, gonna play it by ear I don’t want to burn out. ⁣ ⁣ Whatcha up to today?⁣

A bowl of freshly made Mexican Rice. The tomato gives it a gorgeous ruby colour with the diced carrots sprinkled throughout the dish

Mexican Rice

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 3 tablespoons olive oil

• 1 1/2 cups long grain white rice

• 1/2 cup diced onion

• 1 large carrot diced (approximately 1/2 cup)

• 1 teaspoon minced garlic

• 1 teaspoon taco seasoning

• 1/2 teaspoon sea salt

• 8 ounces tomato puree 

• 3 cups low-sodium chicken broth

• Cilantro or parsley for garnish optional

INSTRUCTIONS

1. Heat oil in a skillet over medium-high heat. Add rice and cook for 3 or 4 minutes stiring occasionally, until lightly golden brown. Reduce heat to medium and add the onion, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes. Add the tomato puree; cook and stir for a minute or two and then slowly stir in the chicken broth.

2. Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro or parsley (optional) and serve.

RECIPE NOTES

Optional: Add frozen corn or peas (thawed), mushrooms, bell pepper in addition to or in place of the potato and carrot.

Recipe: Crispy Roasted Potatoes

So many things run through my mind when I smell the sweet smokey scent of fresh out of the oven roasted potatoes. None that are interesting enough to share.

Everyone I talk to has a love/hate relationship with carbs and that just makes me sad. Food is happiness, carbs are uplifting (literally providing you with energy) and everything in moderation is good for you.

Look, I’m not a health professional and never claim to be, but I do know the choices we make when it comes to the foods we eat are important BUT a scoop of these CRISPY ROASTED POTATOES never hurt anyone.

Here are my food tips for the day - eat local when you can, a protein with each meal (plant based fish meat), add some fiber and colour is key, eat the rainbow.

Now go on and be your bad ass self - you’ve got this ❤️

CRISPY ROASTED POTATOES

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 -6
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 3 lbs mini golden & red potatoes, halved

• 2 Tbsp unsalted butter, melted

• 1/4 cup olive oil

• 1 1/2 teaspoons paprika

• 1 1/4 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1/3 - 1/2 teaspoon chili powder

• 1/4 teaspoon pepper

• 1 teaspoon salt

INSTRUCTIONS

1. Halve potatoes and place inside a large bowl. Set aside.

2. In a smaller bowl, combine the melted butter, olive oil, spices and stir to combine.

3. Pour the olive oil mixture over the potatoes and stir to coat.

4. Spread the potatoes on the baking sheet.

5. Bake at 450 degrees for 35 minutes, stirring every 10 minutes.

6. Season with more salt if desired.

Recipe: Creamy One Pot Butternut Squash Soup

One of my favourite soups just had a makeover and can be made in one pot and ready in just 30 minutes.

Quick, simple, creamy, smooth and oh so cozy.

Creamy One Pot Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

4 slices bacon, diced
1/2 medium sweet Vidalia onion, diced
3 cloves garlic, minced
4 sage leaves, finely chopped
3 sprigs fresh thyme, stems removed
1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
3 large carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 Granny Smith apple, cored, peeled and chopped
4 cups chicken stock
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh chives

INSTRUCTIONS

• Heat a large pot over medium heat. Add bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.

• Add onion, and sauté, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.

• Add in butternut squash, carrots, celery, apple, salt, pepper, and chicken stock, (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash)..

• Bring to a boil over medium-high heat. Turn the heat down to medium-low, add the lid to the pot and simmer for about 20 minutes or until the butternut squash is fork tender.

• Remove the soup from the heat; Uncover and stir in heavy cream. Using an immersion blender puree until smooth and silky.

• Serve immediately, sprinkled with bacon bits and chives.