Butternut Squash Kale Polenta Crust Pizzas

This is one of my new favorite fall recipes.  I don’t think I have ever enjoyed polenta and butternut squash as much as I did in this recipe.

butternut kale polenta pizzas www.petitfoodie.com

If you are craving pizza without the hassle and calories of bread pizza dough you must give this polenta crust a try.  It is not only super easy to make but it tastes amazingly good.  If you have looking for a gluten free alternative this is a great option.

butternut squash polenta pizza www.petitfoodie.com

I made Ava a similar version of this roasted butternut squash and kale.  Hers had the usual red sauce and mozzarella – she loved them!  She doesn’t quite love butternut squash…yet ;).

avas polenta pizza www.petitfoodie.com

I roasted my squash and kale simply with olive oil, salt and pepper.  I love the simplicity of this.  It brings out the rustic flavors of them.  These flavors combine with mozzarella and Parmesan make for a delicious pizza.

butternut kale pizzas www.petitfoodie.com

Butternut Squash Kale Polenta Crust Pizzas
 
Author:
Ingredients
  • 1 C polenta
  • 1 C water
  • 1.5 C broth
  • ½ tsp salt
  • Pinch pepper
  • 1 tsp olive oil
  • 1 C roasted butternut squash cubes
  • ½ C roasted kale
  • 1 C mozzarella
  • ¼ C parmesan
Instructions
  1. Preheat oven to 375*
  2. In a heavy bottomed pot combine polenta, broth, water, salt, pepper, olive oil over medium-low heat.
  3. Whisk continually for 10-15 minutes or until thickened.
  4. On a baking sheet lined with parchment paper spoon out polenta. Making small rounds about ¼ inch thick and 3 inches in diameter. (I used two baking sheets.)
  5. Place in fridge for 30 minutes.
  6. Place polenta rounds in oven for 30 minutes.
  7. Remove and let cool slightly. Peel polenta off of parchment paper.
  8. Top polenta rounds with butternut squash, kale, mozzarella and parmesan.
  9. Place back in oven under a low broil until cheese is just golden brown.
  10. Watch closely so the pizzas do not burn.
  11. Remove and serve.

 



Apple Snicker Doodles

These apple snicker doodles are perfect for Fall.  If snicker doodles are a favorite you must try this apple version.  It is bursting with all the goodness of the classic snicker doodle and a touch of refreshing fall apple flavor.

apple snicker doodles www.petitfoodie.com

I love how soft and melt in your mouth these cookies are.  The granulated sugar and warm cinnamon spice add a lightly crisp texture on the outside.  The warm gooey apples make for soft center that you won’t be able to resists.

apple snickers www.petitfoodie.com

These delicious fall apple snicker doodles didn’t stick around long.  Celebrate fall with this fun take on an old classic.

apple snicker doodles petitfoodie

Apple Snicker Doodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 dozen
Ingredients
  • ½ C butter, room temperature
  • ¾ C sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 ½ C flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 medium apple, peeled, cored and finely chopped
  • ¼ C sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350
  2. Cream together butter and sugar.
  3. Add in egg and egg yolk.
  4. Add in vanilla.
  5. In a separate bowl combine flour, salt, baking powder.
  6. Working in batches, slowly add flour mixture to wet mixture.
  7. Mix until just combined.
  8. Fold in apples.
  9. Place dough in fridge for 20 minutes.
  10. Meanwhile, in a small bowl combine sugar and cinnamon.
  11. Form chilled dough into 1 tablespoon balls, roll the balls of dough in the cinnamon sugar mixture.
  12. Place on cookie sheet and bake for 8-10 minutes.
  13. Remove from oven and let cool on the baking sheet for 2-3 minutes.
  14. Place on cookie cooling rack.
  15. Once cooled store in air-tight container.

 



Creamy Spinach and Chicken Lasagna

With fall comes cozy Sunday dinners.  Sundays in my house are for relaxing, catching up on much needed sleep, eating comforting food and enjoying each other company.  This has become a tradition for Ava and I hope it’s one she will continue with her family.  I want her to grow up knowing how important these cozy Sundays are.

crmy chkn lasagna

This creamy spinach and chicken lasagna was a spur of the moment dinner.  I was craving chicken pot pie but didn’t have all the ingredients.  So this is the result of some quick Pinterest research and hungry instinct.  My family and I adored this.  They now request this version over my favorite lasagna roll ups.   

creamy chicken spinach lasagna  petitfoodie

The garlicky spinach, rich chicken and a dreamy cream sauce are layered between broken lasagna noodles to make one decadent dinner.  If you want to speed up the process you can surely buy rotisserie chicken.  But I just cooked up my own and shredded it.  This was a little time consuming so I would not suggest making this for an easy, fast weeknight dinner.  The creamy sauce takes a bit to simmer.  It’s a calming acting to slowly stir the sauce and watch it thicken.  It makes the dinner that much more relaxing and cozy.

cream ckn lasagna www.petitfoodie.com

I hope you get the chance to make this dish.  If you are looking to impress guest for a rustic fall dinner this is the dish for you!  Or if you just want to impress the kiddos they will devour this creamy spinach and chicken lasagna.

Creamy Spinach and Chicken Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 7 lasagna noodles
  • 1 lb chicken, cooked and shredded
  • 2 C spinach, chopped
  • 2 clove garlic, minced
  • 1 T olive oil
  • 5 T butter
  • 5 T flour
  • 2.5 C milk
  • 2.5 C chicken broth
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp Italian seasoning
  • 1 C mozzarella, shredded
  • ½ C provolone, shredded
  • ⅓ C bread crumbs
Instructions
  1. Preheat oven 350*
  2. Grease 9x9 baking dish
  3. In a large skillet heat olive oil and sauté garlic until fragrant.
  4. Add in spinach and sauté briefly.
  5. Remover from skillet and set aside.
  6. In same skillet heat butter on low until melted.
  7. Slowly whisk in flour.
  8. Once a roux has formed slowly add in milk ½ C at a time.
  9. Whisk in remaining milk and 1.5 C chicken broth.
  10. Season with salt, pepper and Italian seasoning.
  11. Keep whisking slowly until sauce has thickened. This may take a while so be patient.
  12. Break 2 noodles into bottom of dish.
  13. Layer with ⅓ of the chicken, ⅓ of the spinach.
  14. Sprinkle a lightly with mozzarella.
  15. Pour ⅓ C chicken broth and 1 C sauce.
  16. Repeat layers two more times.
  17. On the last layer top with remaining mozzarella and provolone.
  18. Cover dish with foil and bake for 40 minutes.
  19. Uncover and top with bread crumbs for 10 minutes.
  20. Remove from oven and let stand for at least 10 minutes.
  21. Top with more Italian seasoning or fresh parsley.
  22. Serve.

Adapted from Pinch of Yum



Easy Steak Stir Fry

This quick and flavor meal is one of my go to dinners. It’s so easy to throw together on a busy weeknight and it taste so good! The steak pieces are tender and coated with a beautiful soy glaze.

beef stir fry www.petitfoodie.com

You can add whatever veggies you like to this dish. Just toss in whatever you have in your fridge. I’m a no-fuss kind of girl. Some people might disagree, but when it comes to veggies my philosophy is the more the merrier.

beef stir fry  petit foodie

Plan this fun steak stir fry dish into your weekly mean plan! You won’t be disappointed and the kids won’t know it’s not take-out….well maybe they will. It will taste better and not be full of grease!

easy beef stir fry www.petitfoodie.com

Easy Steak Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • ¾ lb steak, cut into 1 inch pieces
  • 1 pint mushrooms, sliced
  • ½ C onion, diced
  • 1 small green pepper, diced.
  • 3 small carrots, diced
  • 2 cloves garlic, minced
  • ⅓ C soy sauce
  • 1 T sugar
  • ½ C beef broth
  • 3 T EVOO
  • 2 T flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes
Instructions
  1. Whisk together soy sauces, sugar, beef broth, pinch of salt and pepper. Set aside.
  2. Heat olive oil in large skillet.
  3. Add in garlic and onion. Cook until tender and fragrant.
  4. Add in mushrooms, carrots, green pepper. Saute until tender.
  5. Remove veggies from the skillet and set aside.
  6. Add steak into the same hot skillet and cook until no longer pink in the middle. About 10 minutes.
  7. Season with salt, pepper and red pepper flakes.
  8. Dust flour over the steak and stir until the pieces are lightly covered.
  9. Over med-low heat ,slowly pour soy sauce mixture over the steak and slowly stir. Let come to a simmer. Sauce should thicken.
  10. Fold in veggies until coated.
  11. Serve over rice.

 



Petit Girls Guide: Daily Kitchen Essentials

daily kitchen essentials www.petitfoodie.com

 

Today, I’m thankful –

It’s Friday

That it’s pumpkin spice latte season

That my child loves going to school and reading!

That my bunny is now being sweet and lovable

For these kitchen essentials.  They make my life so much easier.

All-Clad measuring cups and spoons : They are so sturdy, easy to hold and store.

Giada De Laurentiis Pots and Pans: Oh goodness, these are amazing and sooo affordable.  Sold at Target.  I prefer these pots and pans over my big name brand ones because they are so light and super easy to clean.  I hate heavy pots and skillets for everyday cooking.

Core Home paring knives: Every kitchen needs a few paring knives.  They are a must!  I love how brightly colored and festive these ones are.  The handle on them is perfect for my small hands too.

Core Home whisks:  I never knew the power of a good whisk until I was introduced to this one.  It has changed the way I use whisks.

William and Sonoma kitchen towels:  If you have taken the plunge to buy a set, let me encourage you to do so!  These are such great quality!  I’ve had this set for 4 years now and they are just starting to get old and tattered.  They work very well for everything in the kitchen.

Core Bamboo Cutting Boards: Every kitchen needs a good cutting boards.  I bought my first cutting board about 9 years ago.  It was Core Bamboo and it is still used every day in my kitchen.  I love it and if taken care of properly they can last a very long time.

A nice set of dishes is very important, as well.  When buying new dishes for everyday serving you want to make sure they are sturdy and of good quality, especially if you have kids!

 

I hope this list of essential kitchen items helps all of you newbies and not – so – newbies create an efficient and inspiring kitchen.

This post is not sponsored – these are items I use and buy.



Ham and Pepper Frittata

This ham and pepper frittata has become a Sunday favorite around my house.  The ingredients are so simple, affordable and super easy to throw together on a lazy Sunday morning.

ham and pepper frittata www.petitfoodie.com

I always make sure to sauté my ham and peppers a little bit before adding into the egg mixture.  By doing this the flavor of the ham deepens and the peppers become sweet and tender.  The combination of the salty ham and the sweet peppers is perfect.

ham and pepper frittata 2 www.petitfoodie.com

Make this for an easy fall brunch or lazy Sunday breakfast.  It also makes for a great quick weeknight dinner- which I totally love!

Ham and Pepper Frittata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 4
Ingredients
  • 8 eggs
  • 3 T milk
  • ½ C Virginia ham, chopped
  • ⅓ C sweet peppers, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ C sharp cheddar cheese
  • Cilantro, garnish
Instructions
  1. Preheat oven to 400*.
  2. Heat small non-stick sauté pan and sauté ham and peppers, until ham is dark and peppers tender.
  3. Set aside.
  4. Whisk together eggs, milk salt, pepper and cheese.
  5. Fold in ham and peppers.
  6. In a grease oven safe skillet, pour in egg mixture.
  7. On the stove, over medium heat cook frittata for about 5 minutes or until half way cooked through.
  8. Place skillet in oven for 12-15 minutes until frittata is cooked through.
  9. Remove from oven and garnish with cilantro.

 



Last Summer Soiree

With the end of summer much too quickly approaching, I decided to host one last summer soiree.  I wanted to make sure it was full of fun and good food.  The key to a festive soiree is lots of finger foods and lots of fun colors.  These tricks tend to make people happy and more energized.

summer soiree www.petitfoodie.com

I’m not a huge paper plate fan but I think for backyard get togethers they are totally acceptable.  I always make sure mine are brightly colored and sturdy.  A few candles and bright floral arrangements are all you need to set the mood.

ava pacific foods www.petitfoodie.com

Most backyard get togethers often have greasy foods and leaving you wanting more.  I love to serve healthy fresh foods that make people satisfied.  I served these adorable hummus stuffed mini peppers and they were a huge hit.  Vibrant and bursting with good flavor.  I used Pacific Foods roasted red pepper, classic and roasted garlic hummus to give everyone a variety.  The cuteness and ease of putting these together sent me over the moon.  Whenever you are in a rush to throw a side dish together I highly suggest these.

pacific foods www.petitfoodie.com

To bring additional health to dinner I made this incredible rainbow black bean side dish.  I snuck some kale in to these beans! The kids loved these and my heart skipped a beat knowing they were getting their greens! These beans can be served as a dip or a simple side dish.  No matter how you eat it, it’s quite swoon worthy.  I love the added peppers, they add a bit of crunch, color and sweetness to the hearty beans.

confetti black beans www.petitfoodie.com

The star of this summer soiree are the queso sliders.  Perfect bite-sized burgers that are not lacking in flavor.  With every bite you want to get up a dance.  They are that good.  Meaty organic meat drizzled with creamy queso and topped with crunchy lettuce and sun ripened tomatoes. Heaven on Earth! The queso brings life to these little sliders.  I might add that I served this queso in a bowl with chips as well.  If I didn’t have guests over I probably would have dunked my slider in the bowl.  It’s a bit uncalled for but it seems like a good thing to do.

queso burger www.petitfoodie.com

Below are these easy and delicious recipes you need to have one last summer soiree before fall.  For more backyard entertaining ideas be sure to check Pacific Foods and Petit Foodie on Pinterest.

last summer soiree www.petitfoodie.com

Hummus stuffed Mini Peppers:

1 ¼ C hummus of your choice, I used Pacific Foods

10 mini peppers

1 T cilantro, garnish

Wash mini peppers, dry and slice each one in half vertically.

Discard seeds and insides from peppers.

Fill each pepper with 1 T of hummus.

Garnish with chopped cilantro

Rainbow Black Beans:

1 13oz box of refried black beans, I used Pacific Foods

3 kale leaves, rinsed, stems removed, chopped.

3 T onion, chopped

3 mini peppers, chopped

1 clove garlic, minced

1 T olive oil

3 T water

Salt and pepper, to taste

1 T cilantro, garnish

Heat olive oil in medium skillet.

Sauté onion, peppers and garlic until tender and fragrant.

Add in refried black beans.

Stir in water slowly.

Season with salt and pepper.

Garnish with cilantro.

Queso Sliders:

1 lb organic ground beef

1 T taco seasoning

½ tsp pepper

¼ tsp salt

¾ C queso , I used Pacific Foods

10 slider buns

Garnish- lettuce, tomato, onion

Heat grill.

Warm queso in a small sauce pan over low heat.

Combine beef, taco seasoning, salt and pepper in a medium bowl.

Form into 10 mini slider patties.

Grill burgers until no longer pink in the middle – 4-7 minutes on each side.

Place each beef slider on a bun top with 1 T warm queso, garnishments.

I have partnered with Pacific Foods to bring you these recipes.  Thank you so much for supporting Petit Foodie and Pacific FoodsOpinions, recipes and photos are my own. 



Simple Banana Muffins

With school starting this week, I wanted something good and easy to grab on the go for Ava.  These simple banana muffins are super easy to make and you probably have all the ingredients on hand.  Nothing complicated – especially since this is a hectic time of year for most families.

banana muffins  www.petitfoodie.com

I love these banana muffins not only for their simplicity but because they are perfectly moist and full of warm flavor.  These muffins last a few days without drying up and getting a weird taste.  So it makes for the perfect grab and go breakfast for busy weekday mornings.  I will often back one of these as Ava’s snack.  It is a sweet and filling treat that will get her through the afternoon.

banana muffins

Whether your kids are back to school or you just want a warm comforting treat these banana muffins will make your life much better.  A perk to baking these banana muffins is the blissful aroma they fill your house with while baking.  Is there anything better that the smell of fresh banana bread?  I think not.

banana muffins  petit foodie

Simple Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 dozen
Ingredients
  • 2 large ripe bananas
  • ¾ C sugar
  • ½ C yogurt
  • ¼ C oil
  • 2 eggs
  • 1 ¾ C flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¾ C walnuts, optional.
Instructions
  1. Preheat oven to 350*. Grease muffin tin.
  2. Mash bananas together until creamy.
  3. Add in sugar and beat with mixer until frothy.
  4. Beat in yogurt, oil and eggs.
  5. In a separate bowl combine flour, baking powder and soda, salt and cinnamon.
  6. Slowly add flour mixture to the wet mixture.
  7. Beat until just combine.
  8. Fold in walnuts if using.
  9. Pour batter into muffin tin ¾ the way up.
  10. Bake 18-20 minutes.
  11. Let cool slightly and shake out of muffin tin.

For more back to school ideas, tips, tricks and delicious recipes your kiddos are sure to love, check out my Kids Page

banana muffins II



Garden Pasta Salad

Have too many veggies to use up?  This pasta salad is just what you need to use up that counter-full of fresh garden veggies.  I love this time of year.  Fresh, colorful vegetables in abundance make for light dinners and gorgeous salads.

Garden pasta salad

The dressing for this salad is light and simple.  You should have most of the ingredients in your pantry.  Feel free to use fresh herbs if you have them.  Do you see those two sweet basil leaves garnishing this pasta salad?  Sadly, those were the only two leaves we were able to save from our dying basil plant.  We had such high hope for it.  My mom and sister drove to several, I do mean several, garden centers, stores, roadside markets to find this little basil plant for Ava to plant and much to her dismay it wilted and browned in matter of a few days.  We are on the hunt for a new one.

garden pasta

Before summer ends you must make this salad.  It’s super easy to throw together and makes a ton.

Garden Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pasta salad
Serves: 8
Ingredients
  • ¾ lb pasta
  • 1 small yellow tomato, diced
  • 1 small red tomato, diced
  • 1 small onion, diced
  • ½ whole cucumber, diced
  • ½ medium green pepper, diced
  • Dressing:
  • ⅓ C olive oil
  • ⅓ C apple cider vinegar
  • 3 T white balsamic vinegar
  • ½ tsp garlic powder
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tsp sugar
  • ½ tsp Italian dried herbs
Instructions
  1. Bring large pot of salted water to a boil. Cook pasta according to package directions.
  2. When done drain and run cold water over pasta. Drain well and set aside.
  3. In a large bowl whisk together dressing ingredients. Taste and adjust seasonings to your liking.
  4. Add in veggies and stir until coated.
  5. Fold in pasta.
  6. Cover and refridgerate for 2 hours.
  7. Test and adjust seasonings if needed. Serve.

 



Favorite Summer Salads

Summer is all about salads in my house.  My daughter is now to the point she’s saying ‘Salad again tonight?’  There is nothing like a fresh summer salad.  Here are some of my favorites that I can’t get enough of.

Thankfully, there is still plenty of summer left to enjoy them.

Salad Collage | www.petitfoodie.com

Grilled Avocado Chicken Salad

Berry Salad With Peach Balsamic Vinaigrette

Spinach Cornbread Layered Salad

Spicy Almond Crusted Chicken Salad

Salad with honey mustard poppy seed dressing

Spicy Orange Rice Noodle Salad

Related Posts Plugin for WordPress, Blogger...