Food

Are you getting excited for the holidays? I have been saving recipes and slowly starting to decorate and it is funny how it can spark such joy. I have some grand plans on cutting my own garland this year and being creative with the decor I have, but let’s see how far I get with that! In the meantime, this is what I am loving right now…

  1. Playing with the patches on the Stony Clover Lane site is half the fun. I think this could be a good design for much needed new tennis bag.
  2. How great are these sneakers boots? They also come in white and olive $245
  3. I just loved this book so much. Such a great, beautiful escape.
  4. I always have this truffle salt stocked and use it even more this time of year. Sprinkle it on popcorn, eggs, buttered pasta, mashed potatoes, and it makes it extra special. $20
  5. I cannot wait to see Mary in this sweet gingham dress for thee holidays $44
  6. Instagram ads finally got me with this Summersalt cashmere set. excited to curl up in all winter. $125-$95
  7. I’m pretty dedicated to La Croix, but this Strawberry Cucumber Aha is so delicious and refreshing.
  8. This family card game is a hit right now and makes a great gift. $20
  9. This Half Baked Harvest Chicken Gyro dinner was such a family hit and SO good.
  10. Was trying to switch up our usual holiday PJ routine, but I am loving a classic tartan I think best. On sale! $29
  11. Matt and I just finished the first season of Fargo and it is really good!
  12.  ordered this with my last reorder since it gets raves. Cannot wait to try it! $42

xo

Erin

This easily became my family’s favorite meal during quarantine. Meatballs is always a go to dish that we serve with pasta, crusty bread, or spaghetti squash and a crunchy salad. I like how you can also prep the meatballs in advance and then cook off at dinner time.

Serves 4-6

1/2 cup of any breadcrumbs
2 eggs
1/4 cup grated Parmesan cheese
2 cloves of garlic, minced
1 teaspoon of dried oregano/Italian herbs
2 teaspoons of salt
1 teaspoon of pepper
1 Tablespoon tomato paste
1/4 cup of milk
2 pounds ground chicken or turkey
13-15 small slices/chunks of mozzarella (I used fresh)
1 jar of favorite tomato sauce
Parmesan & red pepper flakes for serving

Preheat oven to 350 degrees

Combine all the ingredients up until the meat in a large bowl. Use a fork to mix well. ▫️
Add in the meat and gently combine everything well with the fork. ▫️

Grease a deep baking sheet, casserole dish, or large oven proof skillet. Using a greased ice cream scoop or your hands, make about 12-15 meatballs and place on the pan with some room in between.

Bake for 30 minutes. Take the pan out and add the tomato sauce on top and all over the meatballs. Then place a piece of mozzarella on each meatball. ▫️

Bake an additional 10 minutes. Serve warm with parmesan and chili flakes on top. ▫️

After my 100th cheeseburger of the summer, I thought a salad for dinner night was in order. I was supremely inspired when I saw @smittenkitchen last post of summer squash with crispy chickpeas and I thought I would play around with those flavors. I love a composed salad that you could make some components in advance, and quite frankly you could make the entire thing earlier in the day. There are SO many complex flavors, cool yogurt, bitey arugula, nutty quinoa, and smokey chickpeas. I added some chopped pepperoncinis for spice, don’t skip it! You could use any grilled vegetables in this and leave out the chicken to make it vegetarian friendly. Excited to have the leftovers tomorrow!

Serves 4-6

For the Salad
1 can chickpeas, rinsed and drained, and patted dry
Paprika & Cumin
1 cup Quinoa, cooked according to package, cooled
2 big handfuls of arugula
2 cooked chicken breasts diced (or use a rotisserie chicken)
3 zucchini, grilled or roasted, diced
1 small red onion, small dice
1/4 cup diced peppercinis or banana peppers
For the Dressing
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/4 cup yogurt or sour cream
2 tablespoons olive oil
1 teaspoon chopped thyme
Salt and pepper

Whisk all the ingredients for the marinade together in a bowl. Place the chicken in a dish or ziplock bag and pour the marinade over it, covering it well. Refrigerate for an hour up to the day before.

Preheat oven to 375 oven

Place a large oven-proof skillet over medium high heat. Add a couple tablespoons of olive oil. Once hot, brown the chicken on both sides for a minute of two in two batches, removing the chicken to a plate. Turn off the heat, and place the tomatoes in the bottom of the pan. Season well with salt and pepper. Nestle the chicken in the tomatoes and place the pan back in the oven. Cook for 15 minutes, then add the cheese to the top of the tomatoes and chicken, place back in the oven for another 10 minutes.

Sprinkle the pan with the basil and serve with pasta, mashed potatoes, polenta, or rice to enjoy all that delicious sauce.

All your favorite caprese flavors in one dish! Sweet heirloom tomatoes break down into the perfect sauce for this sweet balsamic marinated chicken. Then topped with melty mozzarella and fresh basil, it’s perfect with pasta, mash, or rice on the side. We ate every bite, kid approved!

Serves 4

2 lbs of chicken (about 4 large)
4 heirloom tomatoes, rough chopped
Olive oil
6oz fresh mozzarella pearls, drained
Handful of Basil, chopped
Marinade
1/4 cup balsamic
1/4 cup brown sugar
2 heaping tablespoons of mayo or olive oil
1 teaspoon of Dijon mustard
2 garlic cloves, minced
Salt & Pepper

Whisk all the ingredients for the marinade together in a bowl. Place the chicken in a dish or ziplock bag and pour the marinade over it, covering it well. Refrigerate for an hour up to the day before.

Preheat oven to 375 oven

Place a large oven-proof skillet over medium high heat. Add a couple tablespoons of olive oil. Once hot, brown the chicken on both sides for a minute of two in two batches, removing the chicken to a plate. Turn off the heat, and place the tomatoes in the bottom of the pan. Season well with salt and pepper. Nestle the chicken in the tomatoes and place the pan back in the oven. Cook for 15 minutes, then add the cheese to the top of the tomatoes and chicken, place back in the oven for another 10 minutes.

Sprinkle the pan with the basil and serve with pasta, mashed potatoes, polenta, or rice to enjoy all that delicious sauce.

Warm bowl of love coming right up! An oldie but goodie recipe that is perfect on a day you want to be cozy.

Serves 4

4 slices bacon, diced
1 lb ground Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock
3 cups russet potatoes, cubed
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups kale, in bite size pieces
1 cup heavy whipping cream
Parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are just tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with Parmesan cheese, when serving.

Lettuce wraps that count as a meal are the perfect mid-week menu change up. I remember making this recipe all the time for the babies because I just gave them the veg and protein, then had the full version for us. It’s healthy and light, but hearty enough to satisfy. You could also serve over rice or cauliflower rice to switch it up. Love these recipes from the archives!

Serves 4

For Filling
3 large sweet potatoes, diced
olive oil
salt & pepper
1 onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1 teaspoon fresh ground ginger (optional)
1.25 lbs ground chicken
1 can diced water chestnuts (Asian food section)
For Sauce
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar (Asian food section)
1 tablespoon agave nectar or honey
2 tablespoons dark sesame oil (Asian food section)
For Serving
Bib or iceberg lettuce leaves
chopped scallion
chopped cilantro
hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. ▫️
Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot, add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce. cook until warmed through and well combined. Turn off the heat.

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste.

Note: You could make the filling in advance and then reheat later.