Mummy Dogs

Spoonful of Green

25 Sep, 2021

I make these every year, and you should too! These are the epitome of Halloween fun. The best part- the ghoulish munchkins can help you prep these.

I also made a spooky spider dip to accompany the mummy dogs. I created this by simply adding blue food coloring to ketchup. Next, I squeezed sour cream into circles and then dragged a tooth pick from the center to the edges of the bowl to create the web. I had some extra candy eyeballs left over so I threw those in the web to create an even spookier dip!

mummy dogs

Mummy Dogs

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Author Spoonful of Green

Ingredients

  • 1 package hot dogs, 10
  • 1 can crescent dough, 8 ounces
  • candy eyeballs
  • cooking spray
  • ketchup & mustard if desired

Instructions

  • Preheat oven to 375°. Spray large sheet pan with cooking spray.
  • Unroll dough on a cutting board and press at the perforations to seal. Cut the dough into ¼ inch strips.
  • Wrap strips in random patterns around the hots dogs to create the bandage effect.
  • Bake for 10-12 minutes. Transfer to serving dish.
  • Place candy eyeballs in between strips of dough. If you don't have the eyeballs, you can use dots of ketchup or mustard.

Notes

To make the spooky spiderweb dip. I added blue food coloring to ketchup. Next, I squeezed sour cream in rings on top and then used a toothpick to “drag” the rings from the center to the sides of the bowl. This created the web effect. 

Lemon Basil Grilled Chicken

Spoonful of Green

18 Sep, 2021

I make this recipe almost every Sunday. It is so versatile, it serves as the base to my weekly meal prep. For lunches, I add this to a salad or I serve it alongside grilled or roasted veggies. You can also serve this over lemon parmesan pasta, as a chicken sandwich or wrap, etc.

lemon basil chicken prep

Lemon Basil Grilled Chicken

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Author Spoonful of Green

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 4 lemons
  • 1 handful fresh basil, torn into ¼ inch pieces
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • salt and pepper

Instructions

  • Slice the chicken breasts into ⅓ inch filets
  • Place chicken and olive oil in gallon size plastic bag.
  • Roll lemons on counter to loosen and then cut in half. Juice the lemons into the bag. Once juiced, slice the lemons and add to bag.
  • Add in the remaining ingredients, seal the bad and marinate in the refrigerator for 30 to 60 minutes.
  • Preheat grill to medium-high heat (425-450°)
  • Grill chicken for 4-5 minutes with the lid closed or until the chicken reaches 160-165° internally.

Cast Iron Pizza

Spoonful of Green

16 Sep, 2021

This cast iron pizza comes out perfectly every time. The cast iron creates a crispy crunchy crust that is outstanding. You can make homemade dough (recipe coming soon!), purchase store bought, or even request a dough ball from your favorite pizza establishment.

This is the most basic pepperoni recipe. The recipe is perfect for any variation of toppings. I have also used this to make an amazing buffalo chicken pizza. I’ll post that one soon!

cast iron pizza

Cast Iron Pizza

Print Recipe
Delicious crispy deep dish pizza!
Prep Time 15 minutes
Cook Time 15 minutes
Author Spoonful of Green

Ingredients

  • 1 pound fresh pizza dough
  • ¼ cup olive oil
  • ½ cup pizza sauce
  • ¾ shredded mozarella cheese

Instructions

  • Place a 12-inch cast-iron skillet on the bottom rack of oven and preheat to 500°.
  • Roll the dough into a 14-inch circle on a lightly floured cutting board. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges.
  • Transfer the dough into the skillet using tongs to press the dough to the edges. Be carful as the oil will become very hot quickly. Spread the sauce over the dough, making sure to get all the way to the edges.
  • Spread pizza sauce evenly across dough making sure to cover the out edges. Top with cheese and pepperoni.
  • Bake on the bottom rack until golden brown, 12 to 14 minutes until the cheese is melted and the edges are golden brown.
  • Transfer to a cutting board and serve.

Cauliflower Crust Shepherd's Pie

Spoonful of Green

16 Sep, 2021

This easy shepherd’s pie recipe subs in mashed cauliflower so you don’t feel all that potato carb guilt. A tad of heavy cream and a smidge of butter are included so we need to cut some corners where we can, right?

As with all skillet meals that go into the oven, please be careful when you are grabbing the handle. I am a few times guilty of forgetting that the handle is scorching hot.

Only one skillet makes cleanup a breeze. Once cooled a bit I like to serve this straight from the skillet. Place a hot pad no the table, and you are good to go. You can pair this with a simple salad and crusty bread for a comforting fall or winter meal.

shepherd's pie

Cauliflower Crust Shepherds Pie

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Servings 6
Author Spoonful of Green

Ingredients

  • 1 pound ground beef, lean
  • 2 cups chopped onion
  • 3 cloves minced garlic
  • 1 can diced tomatoes, 15 ounce, drained
  • 1 tablespoon worchestershire
  • 1 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • ¼ cup beef broth
  • 1 tablespoon all purpose flour
  • 8 cups cauliflower florets
  • 6 tablespoons unsalted butter
  • 2 cups water
  • ¼ cup heavy cream

Instructions

  • Preheat oven to 375°. Heat a 12 inch oven-safe skillet over medium-high heat.
  • Add in ground beef, onion and garlic. Break up the beef while stirring occasionally until the beef is browned and the onion is translucent, about 8 to 10 minutes.
  • Stir in tomatoes, Worcestershire, rosemary, 1 tablespoon of parsley, pepper and 1/2 teaspoon of salt.
  • In a small bowl, whisk the flour into the beef broth. Once combined, add into the skillet. Reduce heat to medium-low and cook, stirring often, until thickened, about 15 minutes.
  • Place cauliflower and water in a large saucepan and bring to a boil over high heat. Once boiling, cover and reduce to medium-high heat. Cook until the cauliflower is tender, about 10 minutes.
  • Drain cauliflower, then add butter, heavy cream and salt to taste. Mash with a potato masher or fork until smooth. Spoon cauliflower mash evenly over the skillet mixture.
    cauli mash
  • Bake until the top starts to become light golden brown, anout 20 to 25 minutes.

Halloween Deviled Eggs

Spoonful of Green

14 Sep, 2021

Deviled eyeballs with creepy crawly spiders! There is no spookier appetizer! These are always a hit with the kids and adults alike. Just a few small variations to your classic deviled egg recipe and you have the perfect Halloween appetizer.

deviled Eyeballs

Halloween Deviled Eggs

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Author Spoonful of Green

Ingredients

  • 12 eggs
  • ½ cup mayonaisse
  • 1 tablespoon yellow mustard
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • green food coloring
  • red food coloring
  • 1 can sliced black olives

Instructions

  • Place the eggs in a large pot. Fill with cold water just until the eggs are covered. Bring the pot to a boil, cover, remove from heat. Let eggs sit for 12 minutes.
  • Transfer the eggs to a bowl of ice water for about 5 minutes. Peel and cut eggs in half. Place the yolks in a medium bowl and place the whites on a flat serving dish.
  • Combine the mayo, mustard, paprika, salt, and pepper with the yolks. Stir in single drops of the food coloring until you reach your desired color transfer to a piping bag. ( I don't have one so I use a zip top bag and cut a tiny hole in one end)
  • Transfer the mixture to a piping bag. ( I don't have one so I use a zip top bag and cut a tiny hole in one end)
  • To make the "veins", dip a toothpick in red food coloring and then draw random lines across the egg whites.
  • Take the filled piping back and fill each egg white with your green yolk mixture.
  • To make the spiders, cut the olive rings into thirds to create the "legs" use the rounder olive tops for the body.

Notes

If you have an instant pot, this is the easiest way to hard boil eggs. They come out perfect every time, it is quick and the eggs are super easy to peel. I use the 5-5-5 method. I’ll be adding this recipe soon! In the meantime, Google away. 

Summer Risotto

Spoonful of Green

11 Sep, 2021

I have always been so intimidated by risotto! Once I decided to launch this blog, I figured it was time to conquer my fears. Turns out, it is super easy (short of the sore arm). I typically see risotto paired with mushrooms, so I wanted to try something different. The parmesan seamlessly melts into the risotto at the conclusion of the preparation. Pair that with the sweet tomatoes and fresh basil, delicious.

I paired this basic recipe with the surplus of produce I always have on hand in summer and early fall. This dish can be served as a stand alone main course, as a side with grilled chicken, roasted cod or even flank steak. An enamel coated Dutch oven is my favorite vessel to to prepare the risotto in.

Summer risotto

Summer Risotto

Print Recipe
Course Main Course, Side Dish
Cuisine Italian
Keyword risotto
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Spoonful of Green

Ingredients

  • 5 cups chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1/2 cup dry white wine ex. sauv balnc or pinot grigio
  • 2 cloves garlic, minced
  • 1 1/4 cup arborio rice
  • 1 handful fresh basil, cut into thin strips
  • 2 ears corn, cut off the cob
  • 8 ounces cherry tomatoes
  • 1 cup grated parmesan
  • salt and pepper

Instructions

  • In a saucepan over medium-low heat, bring the chicken broth to a simmer.
  • Heat 1 tbsp. of olive oil and butter over medium heat in a large skillet or dutch oven. Once the butter is fully melted, add in the onion and cook while stirring frequently until translucent and tender.
  • Add in the garlic, stir constantly for 1 minute. Make sure to not let the garlic brown.
  • Add in the rice, stir constantly until completely coated with the olive oil and butter, about 2 minutes. Once coated, if the pan seems dry, add in a splash of olive oil.
  • Stir in the wine, cook until evaporated.
  • Add in 1/2 cup of broth, stir constantly until fully absorbed. Continue cooking until the rice begins to sizzle, then add another 1/2 cup of broth.
  • Repeat the previous step until the rice is creamy, about 20 minutes.
  • Stir in basil, corn and tomatoes. Cook until warmed through, about 3 minutes. Stir in 1/2 of the parmesan, add salt and pepper to taste.
  • Transfer to a serving dish and top with the remaining parmesan. Garnish with extra basil if desired.

Game Day Coney Sauce

Spoonful of Green

5 Sep, 2021

This may be the best hot dog sauce ever! You will want to make this at the hint of Fall in the air or the kickoff of football season. Grill up your favorite hot dogs and top with this comforting coney sauce.

 

Game Day Coney Sauce

Print Recipe
Course Main Course
Cuisine American
Keyword coney, game day, hot dog, party, sauce, tailgate
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12
Author Spoonful of Green

Ingredients

  • 2 pounds ground beef
  • 1 small sweet yellow onion
  • 3 cloves garlic
  • cup ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp. olive oil
  • 1 cup water
  • 2 tbsp. Worcestershire sauce
  • 1/2 tbsp. chili powder

Instructions

  • Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 5 minutes, making sure to break up the beef with a wooden spoon as it cooks; drain excess fat.
    2 pounds ground beef, 1 small sweet yellow onion, 1 tbsp. olive oil
  • Stir in garlic and sauté just until fragrant, about 1 minute.
    3 cloves garlic
  • Reduce heat to low and stir in the remaining ingredients. Cover and simmer for 1-2 hours before serving. As the sauce cooks down, add in water in ½ cup increments to keep from drying out, about every 25 minutes.
    cup ketchup, 2 tbsp yellow mustard, 1 cup water, 2 tbsp. Worcestershire sauce, 1/2 tbsp. chili powder
  • Serve hot on top of you favorite grilled hots dogs and buns. Dogs can be topped with shredded cheddar, mustard, chopped red onion, chives, pickles, diced jalapenos, etc.

Notes

I like the consistency of my sauce to be on the smoother side. To accomplish this, once the sauce is cooked, I transfer about half the sauce and a food processor or blender fitted with the steel blade and puree until smooth.
FYI- You will want to do this in small batches to avoid a sauce explosion from your blender. Hot liquids + blender/food processor= no Bueno- learned that one the hard way. 

Air Fryer Crispy Chicken Drumsticks

Spoonful of Green

4 Sep, 2021

Crispy “fried chicken” without the guilt of all that oil, buttermilk, flour and breading? Yes, Please! This recipe is my beyond busy weeknight go-to when I don’t want to deal with takeout. Time saving tip- I have a pre-made container of the rub on hand so I all I have to do is throw in chicken and olive oil.

Air Fryer Crispy Chicken Drumsticks

Print Recipe
Course Main Course
Cuisine American
Keyword chicken
Prep Time 5 minutes
Cook Time 25 minutes
Author Spoonful of Green

Equipment

  • air fryer

Ingredients

  • 1.5 pounds all natural chicken drumsticks about 8
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley optional

Instructions

  • In a small bowl, combine the herbs and spices
  • place drumsticks in a large bowl or plastic bag and drizzle with olive oil. Toss to coat. Can be stored in the fridge for up to 12 hours before preparing.
  • Sprinkle herb mixture over drumsticks. Toss to coat.
  • Preheat air fryer to 400.
  • Place drumsticks in air fryer basket/shelf and cook for 10 minutes.
  • Flip drumsticks and cook for an additional 15 minutes. Check temperature. If not at least 165° internally, continue to cook in 5 minute increments.
  • Plate and garnish with freshly chopped parsley and serve.