Creamy Blue Cheese and Mushroom Pasta

Creamy Blue Cheese and Mushroom Pasta {vegetarian, under 30 min.} - girlheartfood.com~ Creamy Blue Cheese and Mushroom Pasta ~

This is a sponsored post with Dairy Farmers of Canada, but, as always, all opinions are my own.  Thank you for supporting brands that make Girl Heart Food possible and for helping me to continue to do what I love – cook, eat and share delicious recipes! #CanadianCheese

Looking for a satisfying, quick dinner that’s perfect for meatless Monday?  Look no further than this Creamy Blue Cheese and Mushroom Pasta.  A touch of heavy cream is combined with delicious blue cheese and sautéed mushrooms and then tossed with pasta for a hearty dinner. Continue reading

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Zucchini Noodle Curry Coconut Soup with Grilled Tofu

Zucchini Noodle Curry Coconut Soup with Grilled Tofu {vegetarian, gluten free, dairy free } - girlheartfood.com

Zucchini Noodle Curry Coconut Soup with Grilled Tofu

My new favourite vegetarian soup, this Zucchini Noodle Curry Coconut Soup with Grilled Tofu has deliciousness to the max, you guys!  There’s a rich curry and coconut based broth seasoned with flavours of garlic and ginger and then there’s marinated grilled tofu with loads of veggies, including mushrooms, peppers and spinach.  Plus, zucchini noodles – how fun!  Continue reading

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Soba Noodle Bowls with Five Spice Beef {for 2}

 

Soba Noodle Bowls with Five Spice Beef {for 2}

Soba Noodle Bowls with Five Spice Beef {for 2}

Well hello there everyone!  How’s your week going so far? Everything is going great here, especially since I heard the other day that we are going to have an ‘above-average temperature’ Spring.  Woot woot!  We just had some snow (followed by rain) this past weekend, though.  Didn’t last long.  No biggie.  That kind of weather puts me in the mood for something in the slow cooker, you know, comfort food type of thing.  Thought I would make a batch of soup for the following week for lunches and stuff.  The choice was barley vegetable soup.  It had all the makings of a beautifully tasty dish – swiss chard, carrots, fresh herbs, you get the picture.  I put everything in the slow cooker and way to go.  Because it was Saturday I must have been going on auto pilot or Continue reading

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Chicken, Sausage & Peppers in Hearty Tomato Sauce

Chicken Sausage & Peppers in Tomato Sauce3

This, my friends, is the ultimate comfort food! So so delicious!  This Chicken, Sausage & Peppers in Hearty Tomato Sauce is super easy to make, too, and can be easily doubled if you are having a bunch of friends or family over.

Basically, after a bit of prep, Continue reading

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Turkey, Sausage & Black Bean Chili

Turkey, Sausage & Black Bean Chili 6

Turkey, Sausage & Black Bean Chili

Who doesn’t love a good ‘ol pot of Turkey, Sausage & Black Bean Chili? It’s absolutely perfect on its own, but can totally make other things even better.  Take fries, for instance…throw some chill on fries with cheese and – BOOM! – chili cheese fries!  You know what else works?  Leftover chili in the morning with a fried egg on top.  Yeap! Breakfast.  Counting the garnishes and side of cornbread, it’s basically all four food groups in one meal and who’s going to complain about that?  Yummy & practical? Love it :)!

Chili is definitely something I make regularly.  I can vary the meat or veg slightly (depending what I have on hand), but it is guaranteed to always be delicious. Just this past weekend I was doing some work outside, it was cold out and to come in to this warm bowl of goodness was awesome.  I made some corn bread to go along with…actually Cheesy Skillet Cornbread, cause how can you have chili without cornbread?  Well, you can, but it is some much better when you got some bread to dunk into.  And, whoever said no to some carbs on the side?  Ummmm….not me :)!  The recipe for the cornbread can be found here and once you’ve made this recipe there’s no going back!

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Peach and Prosciutto Pizza

Peach & Prosciutto Pizza

For this recipe post, I was actually going to call this ‘You Need This in Your Life Peach & Prosciutto Pizza,’ but that would have been a bit  dramatic, don’t you think?  But seriously, though, what a wicked combo!  I mean peaches & prosciutto – how can you go wrong?  In my mind, you can’t.  Throw some brie and balsamic maple drizzle on top of that and it’s just magical.  You, quite possibly, may not want to share!  But, please do!  Share the love, people!

Every once in a while when I get a real craving for pizza, this recipe fits the bill perfectly. It takes a little time to make, but so worth it.  Now, if it’s Saturday night and you’re two glasses of wine in, don’t make this ’cause you’ll end up with a hot mess.  Just call delivery & make this baby next time 🙂

Print Recipe
Peach & Prosciutto Pizza
girlheartfood.com
Prep Time 30 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
people
Ingredients
Recipe Notes

First, get going on the dough -

Stir together flour, yeast, salt, & sugar in a stand mixer - or by hand if you want to get a workout, especially if you're not sharing that pizza 🙂 Then, add 1 tbsp. olive oil and the water until a ball is formed (if too tacky, add a little more flour, about a tbsp. at a time; conversely, if too dry, add about a tbsp. of water at a time).  Once everything comes together, place ball of dough into  greased bowl (grease bowl with 1/2 tbsp. of olive oil), cover with wax paper and then a tea towel and place in a warm area for about two hours until it rises about double the size (I usually put inside the microwave - not turned on, of course).

Preheat oven to 350 F and on a sheet pan with parchment paper, crisp prosciutto for 5 minutes; tear into bite-sized pieces & lay to one side.

Increase oven temp to 500F & place your pizza stone in there and get that sucker hot!

For the balsamic maple drizzle, mix vinegar with maple syrup in a sauce pan on low heat for 12-15 minutes until it coats the back of a spoon (make this while your pizza is in the oven).

Remove dough from bowl and roll out on floured surface to fit pizza stone.  Carefully take pizza stone from oven. Throw cornmeal on stone and place dough on stone.  Working quickly, brush pizza  dough with 2 tbsp olive oil, top with all of your ingredients (prosciutto, peaches, brie, onion, mushrooms & rosemary), except terragon and balsamic drizzle.  Cook for about 12 minutes or so until crust is golden brown & toppings are heated through.  Once out from oven, pour on balsamic drizzle, finish with tarragon and cracked black pepper.  Slice into pieces and dig in!

*Note: 1 tbsp of the olive oil is for making the dough, 1/2 tbsp is for greasing your bowl for dough rising and the remaining 2 tbsp is the base of the pizza dough when assembling.

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Goat Cheese, Prosciutto & Veg Frittata

Frittata2

Frittata…sounds super fancy, doesn’t it?  Like, fancy enough to impress someone 🙂  It may sound that way, but it’s basically just a bunch of eggs & toppings baked in a pan in the oven.  Pretty easy!  There’s really minimal effort that goes into making this (which, to be frank, I’m all about that on Saturday morning – I mean, really, who isn’t?)   If you were partially awake  you could probably even pull this off…well, maybe.  Drink some coffee first- that’s important.

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