Hey guys! I’m headed to Ft. Worth with my son for a TCU tour and currently in the car working off my hot spot. When we left Houston is was about 90 degrees and it’s 45 in Ft. Worth. We’re driving into a cold front and rain, man Texas weather is weird. A couple of quick notes before we dive into a week of delicious and easy dinners! I have two spots left in my Thanksgiving class on Thursday, November 2, from 11 AM to 1:30 PM in my kitchen. We are also doing early enrollment for our next Basics series which begins February 7, 2024. Email firstname.lastname@example.org for the deets!
We’ll be driving home from Ft. Worth today and won’t be home until late. I’m putting my husband in charge of feeding my other teenager, and I’m taking this off my list! If you need a healthy and cozy dinner, try this Tomato Bread Soup. It’s insanely good and comforting.
I’m making a skillet version of my Tortellini Casserole. Start at step 3 and after the Italian sausage is browned and the fat is drained, add the tomatoes and marinara, the greens and tortellini. Stir to combine and cook over medium-low heat. Top with shredded mozzarella and a little parm. You can easily make this vegetarian by skipping the Italian sausage. Use your favorite cheese or spinach tortellini. I use a big cast iron pan when I make this on the stove. It’s a one-pan wonder.
I’m headed to celebrate the launch of a good friend’s non-profit tonight! Plus hosting a group of sophomore girls at my house. I love treating them to homemade sweets, so I’ll be grabbing some of the Pumpkin Crumb Cake that I froze this weekend. I’ll move them to the fridge the night before the meeting and they’ll taste great. For dinner, I’m planning to make a batch of Aunt Shelley’s Fried Rice with leftover beef tender from a cooking class today. The recipe is in my cookbook! It’s SO delicious.
We have a Thanksgiving cooking class today and I’m so excited for the menu. We have two spots left if anyone wants to join us! Today is the Day of the Dead, and I have a premonition that’s how I’ll be feeling tonight. For dinner, it will be a “come and take it” hodge podge of leftovers. I have a package of Stonefire flatbread that I can use for easy pizzas and we’ll throw together a dinner. You can make them with Rao’s and mozzarella or try the version below.
Flatbread with Caramelized Onions, Bleu Cheese and Red Grapes
- Small store-bought flatbread, such as Stonefire
- Extra-virgin olive oil
- 2 large onions, halved and sliced very thin
- 1 cup crumbled blue cheese
- 1/2 cup firm red grapes, halved
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons flat-leaf parsley, chopped
- Over medium low heat, in a large sauté pan, add 2 tablespoons olive oil. Add the onions and slowly caramelize them until they are soft and creamy, about 45-60 minutes. Set the onions aside to cool.
- Heat a grill pan or saute pan over medium-high heat. Brush olive oil on one side of the flatbread.
- Grill the oiled side for roughly 2 minutes, then flip the bread and sprinkle on the bleu cheese. Top with the caramelized onions and grapes. Season with crunchy sea salt and top with fresh parsley. Cook on low until the cheese is softened and the bread is warm.
My kitchen’s closed, friends. But if you want to try a new recipe, this Roasted Chicken with Acorn Squash and Sumac looks delicious.