Tuna Pasta Casserole

Happy Tuesday guys! Today’s recipe is Tuna Pasta Casserole – very simple and yet delicious dish!

Tuna Pasta Casserole

It uses a few basic ingredients which I’m sure most of you can find in the kitchen cupboard – tinned tuna, pasta, cheese. There’s also peppers & mushrooms and that’s pretty much it. I used whole wheat pasta, in case you wonder and topped the whole dish with some homemade buttery breadcrumbs with more cheese, of course. If wished, add some more Parmesan cheese when serving. Who wouldn’t like some extra cheese? I know I wouldn’t mind at all. πŸ™‚

A quick tip – if you’d rather have an even creamier pasta dish go for double cream instead of the milk.

Tuna Pasta Casserole

I have seen the original recipe in one of my cooking books but I’ve changed a few things so it’s not a complete copycat. πŸ™‚ It’s more like a version of it, my version. πŸ™‚

This Pasta dish is just perfect as a dinner during the week. It literally takes minutes to cook, say about 20 in the oven and about 10 on the hob, so in roughly half an hour you’ve got rich, comforting and absolutely delicious Tuna Pasta Casserole.

Tuna Pasta Casserole

You might want to serve it with some extra greens to compensate the extra cheesy bit. I love having pasta with a side of fresh green salad with cherry tomato with a dash of extra virgin olive oil and seasoning. But this is me. My kids prefer steamed broccoli or green beans which I’m happy to make, of course. πŸ™‚

Here’s how to make the Tuna Pasta Casserole

Tuna Pasta Casserole

Tuna Pasta Casserole

Ingredients

  • 2 tins of tuna, drained
  • 1 garlic clove, crushed
  • 5-6 chestnut mushrooms, sliced
  • 1 green pepper, chopped
  • 200g whole wheat pasta, cooked
  • 200g mild Cheddar
  • 200ml milk
  • 3-4tbsp golden breadcrumbs
  • salt and pepper
  • a handful of fresh parsley, chopped
  • olive oil
  • Parmesan cheese for serving

Instructions

  1. Preheat the oven to 200Β°C.
  2. Heat a casserole with some olive oil and gently sweat the garlic, pepper & mushrooms for 5 minutes.
  3. Pour in the milk and add the tuna, pasta and cheese for another 5 minutes. Season with salt and pepper.
  4. Remove from the hob, sprinkle fresh parsley, top up with breadcrumbs and more cheese and cook in the oven for about 20 minutes.
  5. Enjoy!
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Tuna Pasta Casserole

I hope you guys like the recipe as much as we did. Stay tuned for more simple and very tasty meals that your family wold love coming very soon! I’m back to cooking Chicken Kiev with mash which I hope to put on the blog next week, if everything goes by plan. πŸ™‚

Tuna Pasta Casserole

Pumpkin & Chicken Casserole

Happy Friday guys! Today’s recipe is Pumpkin & Chicken Casserole – seriously delicious and comforting one pot meal, just add some freshly baked (lots of it!) bread to it and serve it hot for a tasty heart-warming meal! πŸ™‚

Pumpkin & Chicken Casserole

Honestly, I had about half of a bread loaf with this casserole and if I didn’t stop myself I would probably have had the other half too. πŸ™‚ This Pumpkin & Chicken Casserole is just screaming for a delicious bread to soak the tasty juices with. I don’t have such meals very often but now the weather has changed, I’m sure this will change too. I seriously need to improve my self-control skills and be able to stop after having a generous amount though. πŸ™‚ But try to look through my point of view – you get home after a long and exhausting day, haven’t had any food all day, froze yourself off at the park and finallyΒ  put the kids to bed and…see a pot with hot Pumpkin & Chicken Casserole and freshly baked bread! πŸ™‚ How could you not eat half a loaf of bread with it. πŸ™‚

Pumpkin & Chicken Casserole

Well, this was my story (or something like that) about what happened with the Pumpkin & Chicken casserole. Everyone really enjoyed it too! No leftovers and no bread left either. πŸ™‚

So what’s in the casserole – Pumpkin, chicken, celery, Chorizo or any other red sausage and spices. As you can see – really simple, just a few ingredients but the taste is incredible. I can honestly say this has become one of our family’s favourite ‘Winter Warmer’ recipes, for sure.

Pumpkin & Chicken Casserole

Here’s how to make the Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

Ingredients

  • 3-4 chicken legs ( or you can get a whole chicken and cut it in 4)
  • 1 small pumpkin, deseeded and cut into chunks
  • 1 Chorizo/red sausage, sliced
  • 2 celery stalks, chopped
  • 1 chicken stock cube
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 3 bay leaves
  • 4-5 black peppercorns
  • 1tsp allspice
  • 1tbsp paprika
  • salt to taste
  • olive oil

Instructions

  1. Preheat the oven to 180Β°C.
  2. Heat a pan with some olive oil and cook the chicken for about 7-8 minutes on each side. Remove it from the pot and add the onion, garlic, celery, sausage, pumpkin and spices. Gently sweat for about 10 minutes.
  3. Add the chicken stock and about a pint of water. Put back the chicken legs. Cover and cook for about 20 minutes. If necessary, add more water.
  4. Place in the oven for an hour.
  5. Serve with freshly baked bread, if possible.
  6. Enjoy!
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Pumpkin & Chicken Casserole

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy & tasty recipes coming very soon! Meanwhile, I hope you have an amazing weekend with lots of tasty food! xx

Pumpkin & Chicken Casserole

Hasselback Butternut Squash Mexican Style

Happy Wednesday guys! Today’s recipe is Hasselback Butternut Squash Mexican Style – a lovely vegetarian recipe that is perfect for a busy weeknight dinner.

Hasselback Butternut Squash Mexican Style

This is a simple recipe but yet so delicious. This succulent Squash is literally bursting with flavors – it’s topped with freshly made guacamole, black beans, sweet red peppers and sour cream. I served this gorgeous Squash with some warmed up tortilla wraps and guess what happened – amazing Squash wraps. I personally had it on its own, just with a generous amount of the toppings so it was a bit like a salad or I’d like to think so. πŸ™‚ No matter what, this is seriously delicious. And it’s on the healthy side too, so why not have a few extra servings. πŸ™‚

Hasselback Butternut Squash Mexican Style

Here’s how to make the Hasselback Butternut Squash Mexican Style

Hasselback Butternut Squash Mexican Style

Ingredients

  • 1 small butternut squash, 'hasselback' cut
  • 1 red pepper, chopped
  • 150g black beans, cooked or from a tin
  • sour cream for serving
  • For the guacamole:
  • 1 ripe avocado
  • 1 lime, juice only
  • 1/2 small red onion, chopped
  • salt to taste
  • a bunch of fresh coriander, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the Squash on a baking tray and cook in the oven for about 30 minutes.
  3. Meanwhile, make the guacamole - mash the avocado and simply mix all the ingredients together.
  4. Serve the Butternut Squash topped up with the guacamole, sour cream, red peppers and black beans. Add some tortilla wraps for tasty Squash burritos.
  5. Enjoy!
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Hasselback Butternut Squash Mexican Style

Why Hasselback? Well, by cutting the Squash that way it cooked really well and quickly and I could easily stuff it with the toppings I fancies. Also it looks pretty cool, don’t you think? πŸ™‚ Do you know that the brighter the food is, the healthier it is, so make sure to stock up on some Squash/Pumpkin this Fall. I’ve got quite a few Pumpkin/Squash recipes which you can check here:

Spinach Pumpkin Cups

Roasted Pumpkin Hummus

Pumpkin Cheesecake

Simple Pumpkin & Shrimp Soup

The Ultimate Pumpkin Soup

Pumpkin & Chicken Curry

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin Galette

Hasselback Butternut Squash Mexican Style

OK, I’ll stop here ’cause the list goes on and on..But I’ll do a nice round-up with my tasty Pumpkin/Squash recipes, hopefully next week, so you could pick the one recipe you fancy and try it at home. I promise, they’re very simple and tasty. πŸ™‚

Hasselback Butternut Squash Mexican Style

I hope you guys like this recipe. Stay tuned for more delicious recipes that are simple to make! I’m going back to cooking and eating, not necessarily in that order! πŸ™‚ xx

Succulent Cod Burger

Happy Sunday! Recipe of the day is Succulent Cod Burger – simple, tasty and so much better than the usual take away fish and chips!

Succulent Cod Burger

What a lovely weather we are having today! After a chilli and not so sunny week, finally some sunshine. Not that I’m outside enjoying it but I really love how light and sunny is in the house. And I’m just happy when the sun is shining, no matter in or outside. I only got one regret – why is the weekend always so short and not enough? Honestly, I need three days, at least. πŸ™‚ I bet many of you would agree with me. πŸ™‚

Succulent Cod Burger

Let’s focus on the recipe though..

Succulent Cod Burger

So about this Succulent Cod Burger, seriously, how could I haven’t made it before. It’s one of those simple recipes that you just discovered but seriously fallen in love with. Actually, the whole family did. What’s in there – cod fillets, which I gently cooked with some cornflour and herbs, melted Emmental cheese, mushy peas and tiny bitΒ spicy mayo (for the adults only). I used brioche buns which were just perfect for this burger and added some more sweetness to it. To serve, I made some sweet potato fries, which we all love in our family. They are ridiculously simple to make – simply cut the sweet potato in chips, season and bake in the oven with some oil. You can even add Parmesan cheese or any other toppings you fancy. Seriously guys, the whole combination was just spot on.

Succulent Cod Burger

The fact that nothing was left proves that everyone really enjoyed it. I myself could easily had one more of these bad guys, unfortunately (or fortunately πŸ™‚ ), there weren’t any left.

Succulent Cod Burger

Here’s how to make this Succulent Cod Burger

Succulent Cod Burger

Succulent Cod Burger

Ingredients

  • 4 small cod fillets
  • 100g cornflour
  • 1tbsp dry parsley
  • 1 egg, beaten
  • 4 brioche buns
  • 4tbsp spicy mayo
  • 8 Emmental slices
  • sunflower oil for frying
  • For the Mushy Peas:
  • 200g peas
  • 50g butter, melted
  • salt to taste

Instructions

  1. Heat a pan with some oil. Coat the cod fillets with egg and then with cornflour. Gently cook the fish for about 2-3 minutes on each side.
  2. To make the mushy peas - simply blitz all the ingredients together.
  3. Start building up the burgers - add a tbsp of spicy mayo on the bottom bun, add half of the cod fillet, 2 slices of the Emmental and melt it in the oven for 5 minutes. Finish off with 3-4 tbsp of the mushy peasy and the other half of the fish.
  4. Repeat with the rest of the burgers.
  5. Serve with some sweet potato chips.
  6. Enjoy!
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Succulent Cod Burger

I hope you guys really love this recipe as my family did. Stay tuned for more simple and tasty recipes coming very soon your way. xx

Succulent Cod Burger

Kale & Smoked Salmon Pasta

Happy Thursday guys! Today’s recipe is Kale & Smoked Salmon Pasta – comforting, simple and perfect for a busy weekday dinner!

Kale & Smoked Salmon Pasta

Before my daughter started reception I thought I’d have a few spare hour a day. But it turned out I’m actually busier than I was when she was at nursery. I only got one and a half hour when the little one is napping. Then I have to wake her up and go collect her sister. So, yes, no time really but I try to work with whatever I have. πŸ™‚ This is why it’s essential to cook quick, easy but tasty food too, especially during the week when we’re rushing all the time. Not that the weekends are calmer. Both kids have activities on Saturday and Sunday, so yes, there’s always something. But at least during the weekend I can spend some more time in my tiny kitchen and test and create some yummy stuff. πŸ™‚

Kale & Smoked Salmon Pasta

This Kale & Smoked Salmon Pasta is one of these quick, easy and tasty recipes. I even used theΒ Roasted Kale & Feta Cheese DipΒ so it was even easier than I thought. All I had to do was to boil the pasta. The kids are not very fond of kale, but they thought this was just pesto and I didn’t bother to tell them that it actually was my kale dip that they didn’t really fancy. πŸ™‚

Kale & Smoked Salmon Pasta

I should probably title this Leftover Pasta as it appears I’m using leftovers again – my Kale Dip and some Smoked Salmon but as you now know that let’s focus on the recipe..:-)

Here’s how to make the Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Ingredients

  • 250g pasta(your choice), cooked
  • 150g smoked salmon, shredded
  • 150g Roasted Kale & Feta Cheese Dip(recipe is on the blog)
  • 1tbsp olive oil
  • Parmesan cheese for serving

Instructions

  1. Drizzle the olive oil over the cooked pasta and mix well.
  2. Add the Roasted Kale & Feta Cheese Dip and mix thoroughly.
  3. Add the shredded smoked salmon, season with salt and pepper to taste and serve with some grated Parmesan cheese.
  4. Enjoy!
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Kale & Smoked Salmon Pasta

I hope you guys like this pasta recipe. Stay tuned for another recipe coming very soon your way. And yes, it’ll be quick, easy and very tasty, I promise. xx

Turkey Meatballs Tacos

Happy Taco Tuesday guys! Today’s recipe is Turkey Meatballs Tacos – succulent turkey meatballs on flour tortillas with fresh guac and some other goodies too!

Turkey Meatballs Tacos

I must admit, I was a bit sceptical about this recipe (meatballs on a taco) but I was so wrong. It turned out delicious, quite meaty to be honest. πŸ™‚ But how could it not – juicy meatballs with lots of spices and sweet pepper, fresh guac, black beans & sour cream. You can even add some cheese, fresh jalapenos, coriander and whatnot. Why not build your own taco? Just don’t forget the main ingredient here – the Turkey Meatballs.

Turkey Meatballs Tacos

I made the meatballs quite small on purpose, after all I was gonna put them on a taco so I didn’t want any big ones. I used fresh coriander, red pepper, onion, garlic, cumin, black pepper, nutmeg and I think that’s about it. Oh, and one more thing, these are actually oven-baked. So no frying and you get a healthier option of meatballs. πŸ™‚

Turkey Meatballs Tacos

The kids only had the meatballs though. They’re still not used to have the whole packageΒ with the sauces and beans, so they basically had a plain taco – meatballs only which was fine with me, as long as they had their dinner. πŸ™‚

Turkey Meatballs Tacos

These Turkey Meatballs Tacos are super easy to make and that makes them perfect for a busy weekday dinner. You can even try to make the meatballs in advance and then just build your tacos from there. There are so many delicious options to choose from! πŸ™‚

Turkey Meatballs Tacos

Quick tip: For a juicier version of the meatballs I add some grated Parmesan cheese and for a cheesy version – grated Mozzarella. πŸ™‚

Turkey Meatballs Tacos

Here’s how to make the Turkey Meatballs Tacos

Turkey Meatballs Tacos

Turkey Meatballs Tacos

Ingredients

  • 5-6 soft flour tacos
  • For the Meatballs:
  • 450g turkey mince
  • 1 garlic clove, crushed
  • 1/3 red pepper, chopped
  • 1/3 onion, chopped
  • 1 egg
  • 1tbsp breadcrumbs
  • 1tsp nutmeg
  • 1tsp cumin
  • 1tsp black pepper
  • 1tsp salt
  • black beans for serving
  • sour cream for serving
  • guacamole for serving
  • hot sauce, if wished

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, mix all the meatballs ingredients and make small meatballs.
  3. Arrange them on a greased baking tray and cook in the oven for about 30 minutes.
  4. Serve the tacos with as many topping as you wish. You can add black beans, sour cream, guacamole or cheese.
  5. Enjoy!
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Turkey Meatballs Tacos

I hope you guys like this recipe as much as we do. Stay tuned for more delicious recipes coming very soon your way. xx

Turkey Meatballs Tacos

Pizza Muffins

Happy almost Friday guys! Today’s recipe is Pizza Muffins! I’m so excited to share this recipe with you, you may have or have not tried making pizza muffins before, but believe me you should try these! They are so delicious and yet so simple to make! And my preschool daughter loves them and wants them in her lunchbox all the time! What a success! πŸ™‚

Pizza Muffins

OK, so first of all my excitement comes from the fact that I haven’t tried these before and in general was really excited to make pizza like muffins or the other way around, not really sure. πŸ™‚ I used cornflour and plain flour(half and half), some passata, chopped ripe tomatoes, lots of Mozzarella cheese, Parmesan and a bit of mild Cheddar, and one green pepper. Oh, of course and the pepperoni.

The taste guys was amazing, exactly like pizza, like a really good pizza(the best probably). My daughter instantly loved them! πŸ™‚ I really can’t wait to try some other versions, vegetarian probably and share them with you.

Pizza Muffins

The Pizza Muffins are great on the go, for picnic, snack at any time or as an appetizer. There’s a bit of a downside, they’re not really on the very healthy side but I say everything in moderation is ok. πŸ™‚ I’d like to think so. πŸ™‚

If you prefer a vegetarian version, simply skip the pepperoni. I assure these will taste as good as with the pepperoni, more like cheese & tomato pizza, which by the way is my favorite. I mean, what could go wrong with cheese & tomato pizza? Well, there’s probably something but that’s another topic. πŸ™‚

Here’s how to make these pretty Pizza Muffins

Pizza Muffins

Pizza Muffins

Ingredients

  • 120g cornflour
  • 120g plain flour
  • 2 eggs
  • 100ml sunflower oil
  • 100ml yogurt
  • 100ml passata
  • 1 small green pepper, chopped
  • 1 ripe tomato, chopped
  • 150g g Mozzarella cheese, grated
  • 50g Parmesan cheese, grated
  • 50g mild Cheddar, grated
  • about 20 pepperoni slices
  • 1tsp baking powder
  • 1tbsp thyme
  • 5-6 basil leaves
  • 1tsp salt

Instructions

  1. Preheat the oven to 180Β°C.
  2. In a bowl, combine all the dry ingredients and gradually start adding the wet - eggs, yogurt, oil, passata. Mix the mixture well and stir in the chopped tomato and pepper and the basil leaves.
  3. Gently add the cheese. Pour the mixture into a greased muffin tray. Arrange the pepperoni slices - one on top and a few on the sides.
  4. Bake in the oven for about 30 minutes or until ready.
  5. Enjoy!
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Pizza Muffins

I hope you guys like this recipe as much as I do! Stay tuned for more yummy recipes that are quick and very simple to make coming very soon! xx

Pizza Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Happy Friyay guys! Today’s recipe is Cherry Tomato & Cream Cheese Spinach Muffins – perfect for lunch boxes and as a snack on the go!

Cream Cheese & Cherry Tomato Spinach Muffins

I’m all about lunch boxes recently. My daughter is quite fussy so I try to make her lunch boxes healthy, tasty and suited to her taste at the same time. The good thing is she loves fruit and veg so there’s no issue with that. But when it comes to sandwiches, soups and any other homemade food, she’s quite fussy. Number one rule is ‘no white’ which means no feta, no yogurt, no eggs, no cheese even. For example, the other day she asked me to make her a sandwich for school with ham and bread only. Can you believe it? I was pretty sure she wouldn’t like it but when I picked her up from school she’s finished all her lunch box and even said to me the sandwich was super tasty. Really? πŸ™‚ I guess her taste buds are still developing. πŸ™‚

Cheery Tomato & Cream Cheese Spinach Muffins

Also, she really likes savoury muffins, especially the spinach ones I make. So I thought I’d make some for her lunch box. I used cream cheese which I mixed with the spinach so she won’t tell there’s some. The ones I usually make are with feta cheese and she always picks it out. I added some sliced cherry tomatoes as I know she loves them. However she picked them out too. She really liked the muffins though and even wanted some more for the next day, apart from the cherry tomatoes which she asked me toΒ pick out. πŸ™‚ So, yes I’m all about school lunches now. πŸ™‚

Cream Cheese & Cherry Tomato Spinach Muffins

I personally love these Spinach Muffins, I can’t get enough of them. But how could you not like them – they’re pretty, they’re tiny (like ‘two big bites’ tiny) and they taste amazing. As I already mentioned, perfect for lunch boxes, picnics and simply as a snack on the go.

Cherry Tomato & Cream Cheese Spinach Muffins

These beauties are very simple to make – eggs, flour, spinach, cream cheese and a few cherry tomatoes. All you have to do is mix the ingredients together and bake. Simple as that.

Here’s how to make the Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Ingredients

  • 200g flour
  • 100g spinach, pureed
  • 2 eggs
  • 1cup yogurt
  • 50g butter, melted
  • 200g cream cheese
  • 5-6 cherry tomatoes, sliced
  • 1tsp baking powder
  • 1tbsp mustard seeds
  • 1tsp salt

Instructions

  1. Preheat the oven to 180Β°C.
  2. In a bowl, mix the spinach and cream cheese. Add the butter, eggs and yogurt and mix well.
  3. Gradually start adding the dry ingredients - flour, baking powder, mustard seeds and salt.
  4. Empty the muffin mixture in a greased muffin tray. Throw a few cherry tomato slices and bake in the oven for about 30 minutes.
  5. Enjoy!
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Check out my other Spinach Muffin recipes here:

Spinach Bites

Meatless Monday:Spinach Cups with Cream Cheese

Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds

Spinach & Quinoa Bites

Spinach Pumpkin Cups

Cheesy Chicken & Spinach Bites

I hope you guys like this recipe and hopefully your little ones will love it too. Stay tuned for more quick, easy & tasty recipes, hopefully ‘school friendly’ too πŸ™‚ , coming very soon. xx

Beef & Pork Stuffed Zucchini

Happy Friday! Today’s recipe is Stuffed Zucchini – one of my favourite stuffed zucchini recipes – there’s pork and beef mince, spices, fresh herbs and of course, melted cheese. πŸ™‚

Stuffed Zucchini

I absolutely love zucchini in every way possible. For some reason, I do make lots of zucchini recipes this time of the year ( I guess because they’re in season, duh). Grilled, steamed, fried or even raw they are just delicious.

And in this particular recipe, they’re simply amazing. I stuffed them with beef and pork mince that was flavoured with some garlic, tomato and spices. Then added some cheese on top for a perfect finish. They tasted so fresh and yummy so no wonder they were gone in a few minutes.

Also, this recipe is perfect for when you’re quite busy and don’t have that much time to spend in the kitchen. In my case, it took me just a few minutes as I used the meat from a pasta recipe I had made the previous day. Basically, the only thing I did was to fill the zucchini with the mixture and cook them. How not to love recipes like these – they save you so much time but at the same time are so tasty! πŸ™‚

Stuffed Zucchini

Here’s how to make the Beef & Pork Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini

Ingredients

  • 2-3 zucchini (courgettes)
  • 300g beef and pork mince meat (mixed)
  • 150g Cheddar cheese, grated
  • 1 garlic clove, crushed
  • 1/2 onion, chopped
  • 2tbsp tomato passata
  • 1tsp cumin
  • 1tsp black pepper
  • salt
  • 1tbsp olive oil
  • a bunch of fresh parsley, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. Cut the zucchini in halves and scoop out the inside part, then chopped it up.
  3. Heat a pan with olive oil and sweat the garlic, onion and the inside part of the zucchini for five minutes. Add the minced meat, passata and seasonings and mix well. Cook for about 10 minutes then leave on a side to cool down.
  4. Fill the zucchini halves with the mixture and place in the oven for about 15 minutes. Add the cheese and leave for another 2-3 minutes so the cheese can melt.
  5. Serve with some extra parsley on top.
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Beef & Pork Stuffed Zucchini

For more Zucchini recipes check here:

MM: Zucchini Frittata

Grilled Zucchini Strawberry Salad

Hasselback Zucchini with Crispy Bacon

Zucchini Galette

Meatless Monday: Oven Baked Zucchini Chips

Meatless Monday: Zucchini & Feta Cheese Bake

MM: Stuffed Zucchini Bites with Mozzarella & Gouda Cheese

Zucchini, Carrots & Feta Cheese Bake

MeatlessMonday: Stuffed Zucchini Rolls

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

Zucchini & Maple Syrup Muffins

MM: Raw Vegan Zucchini Cashew Dip

I hope you guys like this recipe, if so, make sure to stay tuned for more simple but tasty recipes coming very soon your way! πŸ™‚ Till then, have a wonderful weekend with delicious food and drinks! That’s what I intend to do! πŸ™‚ xx

Kale & Butternut Squash Quesadillas

Happy Thursday guys! Today’s recipe is Kale & Butternut Squash Quesadillas – grilled flour tortillas stuffed with sweet squash, kale, chickpeas and melted cheese. This was too delicious not to try so put your apron on and let’s get cooking! I promise, it only takes a few minutes, it’s super simple and even more tastier. πŸ™‚

Kale & Butternut Squash Quesadillas

I genuinely love Mexican or Mexican – inspired food and I enjoy experimenting a lot. I’ve tried different versions of burritos and quesadillas (see the links below πŸ™‚ ) but never tried this one in particular. The idea came when I had to get rid of some roasted butternut squash I had in the fridge so I came up with quesadillas. I added some kale, roasted chickpeas, which again were leftovers from another recipe, and lots of cheese. No need to mention I poured half a bottle of hot sauce on my quesadillas. πŸ™‚ But hey, this was Mex – inspired, it should be hot. πŸ™‚

Kale & Butternut Squash Quesadillas

On a second thought, I think some sliced jalapenos would make these quesadillas even more appetizing. Unfortunately, I didn’t have any but next time definitely throwing some in there. πŸ™‚

The quesadillas are amazing for starter but these are so rich they can easily pass as a main. It really depends on how hungry you are. Serve them with some freshly made guacamole, sour cream and of course, hot sauce (for those of you who can handle the heat:-) ). And don’t forget to massage the kale with a bit of olive oil before adding it to the quesadillas. πŸ™‚

Here’s what you need to make these Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Ingredients

  • 300g butternut squash, roasted & cut in pieces
  • 100g chickpeas, roasted
  • a handful of kale
  • 100g mild Cheddar, grated
  • 100g Mozzarella, grated
  • 4-5 flour tortillas

Instructions

  1. Heat a griddle pan and place the tortilla. On half of the tortilla arrange some of the squash, chickpeas & kale and sprinkle some cheese on top. Make sure it's not too much so you can close the wrap.
  2. Gently close the wrap and press down. Cook for about 5 minutes, turn on the other side for a few minutes and remove from the pan.
  3. Repeat with the rest of the tortillas.
  4. Serve with some fresh guacamole, sour cream and/or hot sauce.
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Here are some more Mexican – inspired recipes:

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Wild Boar Burritos

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Turkey & Spinach Enchiladas

Easy Steak Fajitas

Turkey Meatball Fajita

Loaded Shrimp Salad

Kale & Butternut Squash Quesadillas

I hope you guys like this recipe. Stay tuned for more quick, easy and delicious recipes coming soon. xx