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Homemade Buffalo Chicken Pan Pizza

Pizza party! There are some days when you just need pizza…. it’s science. I absolutely love pizza but don’t eat it as much as I want to because it’s so bad for you. Jim and I have been talking for a while about using our trusty cast iron pan to make a pizza. We finally got around to it, and I’m so glad we did.

Buffalo Chicken Pan Pizza

Don’t be disappointed when you get to the recipe below. It’s not a healthy recipe, but it’s definitely healthier than anything you’d get from one of the fast food pizza chains. There aren’t 2 cups of artificial butter flavored spray sogging up the crust here. We’ve come up with a basic pizza crust that works really well for a pan pizza. It’s dense enough to hold up to the toppings and doesn’t dry out too much from being cooked in the cast iron pan.

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Chocolate Chocolate Chip Pumpkin Bread

I know, I know it’s not November anymore and everyone has probably moved on to Gingerbread and Peppermint…..but if you still have a can of pumpkin hanging out in your pantry then you are going to want to make this bread! First off let me say that I have made many different versions of pumpkin bread and I have several favorites…. but this has moved up to the #1 position! Actually it is my entire family’s favorite! I have made it a ridiculously embarrassing number of times over the last few weeks. In fact, after I finish writing this I’m going to see if there’s any left…. need my choco-pumpkin fix. Please don’t judge me 🙂

Chocolate Pumpkin Bread Recipe

The thing about this pumpkin bread is that it really doesn’t taste anything like pumpkin. If pumpkin wasn’t in the name you wouldn’t know it had any in it. It is basically an amazing Chocolately Bread and the pumpkin just gives the right amount of moistness to this bread. Seriously guys, trust me and go make this right now! 

This bread is basically a chocolate lovers dream come true. It’s breakfast, a snack, dessert all rolled in to one lovely package! And honestly the ingredient list is not too bad…so you can actually feel good about eating it!

Chocolate Chocolate Chip Pumpkin Bread
The moistest, chocolaty-est, and most delicious pumpkin bread that I've ever made. This Chocolate Chip Pumpkin Bread is my family's new favorite.
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Prep Time
10 min
Total Time
55 min
Prep Time
10 min
Total Time
55 min
Ingredients
  1. 1/2 cup plain Greek yogurt
  2. 1/2 cup pumpkin puree
  3. 1/4 cup coconut oil, melted
  4. 1/4 cup plain unsweetened coconut milk
  5. 2 large eggs
  6. 1/2 cup brown sugar
  7. 1/2 coconut palm sugar
  8. 3/4 cup spelt flour
  9. 1/2 cup all purpose flour
  10. 1/2 cup cocoa powder
  11. 1 tsp baking soda
  12. 1/2 tsp salt
  13. 1/2 cup dark chocolate chips, divided
Instructions
  1. Preheat oven to 350 F. Grease an 8x4 inch baking pan.
  2. In a large bowl whisk together yogurt, pumpkin, coconut oil and coconut milk until combined.
  3. Add eggs, and whisk until incorporated.
  4. Stir in sugars until well combined.
  5. Add flours, cocoa powder, baking soda, and salt. Stir until just combined.
  6. Stir in 1/4 cup chocolate chips.
  7. Pour batter into pan.
  8. Sprinkle remaining 1/4 cup chocolate chips over batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. It's okay if it has some melted chocolate on it, but it shouldn't have any crumbs.
  10. Let it cool for 5-10 minutes.
  11. Enjoy!
Adapted from www.ihearteating.com
Adapted from www.ihearteating.com
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Tagliatelle with Artichokes and Roasted Tomatoes

This post is sponsored by Melissa’s Produce. Their steamed veggies are one of my staple grocery items. We used Melissa’s Steamed Artichoke Hearts to make this delicious pasta. Enjoy!

I’ve always been a bit intimidated by artichokes. I’ve had them in restaurant dishes several times, so I know I like them. But that green, spiky looking vegetable in the grocery section is another matter entirely. I’ve never cooked with them, and didn’t really know how to. So I was excited to get my hands on some of Melissa’s Steamed Artichoke Hearts. They took all of the intimidation (and the hard work) right out of the equation. The artichokes are ready to just throw into a recipe… so fast and simple! The artichokes come vacuumed sealed to preserve their just picked flavor. You can pick them up in the refrigerated section of your grocery store and have them on hand for when ever you need them. I love how convenient this is and how I don’t have to worry about them going bad before I get the chance to use them! Another great thing about Melissa’s artichokes is that they are Non-GMO and contain no allergens.

Melissa's Steamed Artichoke Hearts

Artichoke Pasta

This recipe is super-simple and very healthy. I like to roast tomatoes for a few minutes before adding them into a sauce because I think it makes them a tad sweeter. Adding a healthy splash of a sweeter white wine (we used a Vintner’s White from San Sebastien Winery in St. Augustine in this recipe) certainly helps as well. The artichoke hearts and onions worked well with the roasted tomatoes and resulted in a nice, chunky sauce. We like our pasta sauces very rustic, so feel free to chop your veggies a little finer if you prefer it that way.

Tagliatelle with Artichoke Hearts and Roasted Tomatoes
Tagliatelle goes great with this rustic sauce comprised of roasted tomatoes, artichokes, and onions.
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 5 ripe tomatoes (the kind on a vine work great)
  2. 1/2 large onion, chopped
  3. 1/2 C basil, roughly chopped
  4. Juice from 1/2 lemon
  5. 4 cloves garlic, diced
  6. 1/2 C white wine
  7. Tagliatelle pasta, cooked according to directions
  8. 1 box Melissa's Steamed Artichoke Hearts
  9. 2 Tbsp olive oil
  10. Salt and Pepper to taste
Instructions
  1. Preheat oven to 425F.
  2. Peel, quarter, and remove the cores from tomatoes. Drizzle with olive oil, salt, and pepper and roast for 20 minutes.
  3. Add the tomatoes (and any liquid) to a large pan over med-high heat. Add onions, garlic, artichoke hearts. Sautee for 10 minutes, breaking up the tomatoes with a wooden spoon.
  4. Add lemon juice and white wine. Sautee for 10 minutes more, stirring often. Check for seasoning and serve over tagliatelle.
Notes
  1. You can substitute vegetable stock or water for the white wine.
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Pasta Ingredients

How to cook artichokes

The sauce for this pasta is so light but so flavorful. The wine and lemon juice, as well as the copious amount of garlic, really make it stand out. 

Tagliatelle with Roasted Tomatoes and Artichokes

Thanks again to Melissa’s for sponsoring our post. Check out Melissa’s full selection of steamed veggies… I love them all!

Leftover Turkey and Vegetable Soup

Looking for a new way to use the pounds of leftover Thanksgiving turkey? We always are too. This year we decided to make a turkey-loaded vegetable soup. The results were so good that we’re considering cooking turkey for soup and saving the leftovers for Thanksgiving 🙂

Thanksgiving Leftovers Vegetable Soup

I have made lots of different soups before, but this one is hands down my new favorite. I am seriously considering roasting another turkey just so we can have another pot of this. The best part is that it was incredibly simple and it was ready to eat in no time. Really though, how can you go wrong if you’re starting off with delicious turkey?? You basically use whatever frozen veggies you have hanging out in your freezer. Go ahead….take a look, if you’re like us you have several partial bags hanging out in there begging to be used! Throw them all in the pot and you’re half way there! This time around we had some frozen corn, pearl onions, green peas and green beans. Our recipe below is really just an outline, feel free to adjust the veggies to your liking. 

Making a big pot of soup is a seriously tasty way to declutter the kitchen. I like making a pot at the end of the year, being sure to clean out whatever I have in the freezer (meats, veggies, whatever else) and even the pantry… this is a great use for those 2/3 empty boxes of pasta that have been in there for months. 

Leftover Turkey and Vegetable Soup
The best way yet to use all that leftover Thanksgiving turkey. A delicious and healthy vegetable soup with tons of turkey.
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Ingredients
  1. 2 Lbs leftover turkey (white and/or dark meat)
  2. 3 C chicken broth
  3. 1 28oz can crushed tomatoes
  4. 1 C frozen pearl onions
  5. 2 C frozen corn
  6. 1 C frozen green peas
  7. 1 C frozen green beans
  8. 1 C celery, diced
  9. 1 C carrot, diced
  10. 2 C water
  11. 1 Tbsp sugar
  12. 1 Tbsp sriracha
Instructions
  1. Add everything to a large soup pot and cook over medium heat for up to 2 hours.
Notes
  1. Feel free to use any and all vegetables of your choice
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What’s your favorite way to use all that leftover Thanksgiving turkey?