We all have holiday parties this week and next. I hate going to a party empty handed, even when the host tells you not to bring anything. If you’re stumped and looking for a fun, DELICIOUS appetizer that looks fancy, but takes no effort at all to make, then you NEED to make these little cuties!
You’re probably dressed to impress, so bring something to eat that’ll knock ’em dead too!
Here’s what you need:
Mini fillo shells (I got mine in the freezer section at Walmart!!)
your favorite brie
your favorite jam
How to make them:
1. Preheat oven to 350 degrees
2. Place your fillo shells on a baking sheet
3. Cut your brie into pieces that just fill the mini shells and pop em in the oven for 10 minutes!
4. Top with a little dab of jam and pomegranate arils
Comfort food usually comes with a hefty dose of calories and fat, but not in this recipe! We’re using acorn squash, turkey sausage, some veggies and quinoa to make this fulfilling cozy dish: Healthy Stuffed Winter Squash. You’ll wanna snuggle up in sweatpants on the couch with some tea after a meal like this!
Ingredients: (feeds 2, with some leftover quinoa)
3 turkey sausage links
half an onion, chopped
half a red pepper, diced
1/2 cup quinoa
1 acorn squash
garlic clove (or more depending on how garlicky you like your food)
your favorite shredded cheese (I used cheddar)
drizzle a little olive oil in a large pan. Cook turkey sausage on medium heat.
meanwhile, chop onion and red pepper; add to pan with sausage.
cook 1/2 cup quinoa according to package directions. (Typically the liquid is double the amount of quinoa you’re using). Replace half of the water with chicken broth for added flavor.
when veggies/turkey sausage are almost done cooking, add a few splashes of chicken broth to pan and scrape any brown bits off the bottom of the pan (= flavor city!). You don’t want the veggies swimming in liquid so don’t use too much!
use a garlic press, or finely chop your clove of garlic and add to the turkey sausage/veggie pan.
Take acorn squash and cut it in half; remove seeds and place on a plate, cut side down with a little water. Microwave for 10 minutes (check for doneness).
When squash is done, sprinkle cheese on the inside of it so it can melt.
take the sausage out of the pan and cut into thin slices.
add the cooked quinoa to the pan of veggies; add a good swirl of sesame oil to the pan and stir to thoroughly combine.
fill the squash with the quinoa veggie mixture, and top with the sliced sausage.
I really love this dish becuase there are so many interesting flavors going on! You never tire of taking a bite. There’s the natural sweetness from the squash, the savory bit from the cheese, the salty and unique seasoning of the turkey sausage, and the sesame oil in the quinoa peeking through. It’s just so yummy!
Just a quick little post for you on this Friday! The hubbie has the morning off after a really busy week so I decided to treat both of us to a yummier than usual pancake breakfast that I doctored up just a bit.
I wanted to share it with you in hopes that it inspires you to treat yourself to a cozy breakfast this weekend!
To make your pancakes, I used pancake mix and followed the directions on the box. I added about a tablespoon of sour cream to the mixture and about a teaspoon of vanilla extract. (I eyeball these things so I’m guesstimating, but you really can’t screw it up unless you go overboard!)
As your pancakes are cooking, heat up some lemon curd in the microwave on half power (so it doesn’t spurt everywhere inside the microwave). It’ll get nice and runny for drizzling on top of your pancakes.
Once your pancakes are done, put butter and lemon curd between each layer, and top it with more lemon curd and some maple syrup.
It’s sooooo delicious and feels extra special, without being a lot of extra work. Win win!!