• Recipes
    • Recipe Type
      • Appetizers
      • Breakfast
        • Loaves
        • Muffins
        • Oats & Granola
      • Desserts
        • Brownies & Bars
        • Cakes
        • Cookies
      • Dinner
      • Dips & Sauces
      • Drinks
      • How To
      • Lunch
      • Salads
      • Side Dishes
      • Single Serving
      • Smoothies
      • Snacks
      • Soups
      • Recipe Roundups
    • Diet Type
      • Dairy Free
      • Gluten Free
      • Grain Free
      • Nut Free
      • Paleo Friendly
      • Refined Sugar Free
      • Vegan
    • Seasonal
      • Fall/Winter
      • Spring/Summer
      • Birthday
      • Easter
      • Christmas
      • Halloween
      • Superbowl
      • Thanksgiving
      • Valentine’s Day
    • Browse Recipes
    • Recipe Index
  • Lifestyle
    • Beauty
    • Career
    • Eating + Recovery
    • Fashion
    • Gift Guides
    • Home
    • Mental Health
    • Motherhood
    • Travel
    • Wellness
  • Cookbook
  • Shop
    • Shop Products
    • Shop Instagram
    • Deals
  • Work With Me
  • About
    • Press
    • Contact
SUBSCRIBE
x
  • Recipes
    • Recipe Type
      • Appetizers
      • Breakfast
        • Loaves
        • Muffins
        • Oats & Granola
      • Desserts
        • Brownies & Bars
        • Cakes
        • Cookies
      • Dinner
      • Dips & Sauces
      • Drinks
      • How To
      • Lunch
      • Salads
      • Side Dishes
      • Single Serving
      • Smoothies
      • Snacks
      • Soups
      • Recipe Roundups
    • Diet Type
      • Dairy Free
      • Gluten Free
      • Grain Free
      • Nut Free
      • Paleo Friendly
      • Refined Sugar Free
      • Vegan
    • Seasonal
      • Fall/Winter
      • Spring/Summer
      • Birthday
      • Easter
      • Christmas
      • Halloween
      • Superbowl
      • Thanksgiving
      • Valentine’s Day
    • Browse Recipes
    • Recipe Index
  • Lifestyle
    • Beauty
    • Career
    • Eating + Recovery
    • Fashion
    • Gift Guides
    • Home
    • Mental Health
    • Motherhood
    • Travel
    • Wellness
  • Cookbook
  • Shop
    • Shop Products
    • Shop Instagram
    • Deals
  • Work With Me
  • About
    • Press
    • Contact

All Posts

READ MORE
Side Dishes

Best Ever Caramelized Onion Mashed Potatoes

READ MORE
Snacks

Warm Marinated Olives

READ MORE
Recipe Roundups

45+ Healthy Recipes for a Kalejunkie Thanksgiving

READ MORE
Side Dishes

One Pot Sourdough Wild Mushroom Stuffing

READ MORE
Brownies & Bars

Shortcut Pecan Fudge Brownies

READ MORE
Soups

The Ultimate One-Pot Lasagna Soup

READ MORE
Soups

One Pot Curry Lentil Soup

READ MORE
Drinks

Better-For-You Starbucks Medicine Ball Cubes

READ MORE
Soups

Cozy Potato Leek Soup

READ MORE
Drinks

Healthy Dairy-Free Holiday Nog Creamer

READ MORE
Gift Guides

The Kalejunkie Holiday 2023 Gift Guide

READ MORE
Gift Guides

The Best Gifts For the Men on Your List – 2023 Holiday Gift Guide

READ MORE
Gift Guides

The Best Gifts for the Foodies On Your List – 2023 Holiday Gift Guide

READ MORE
Gift Guides

The Best Gifts For the Kids on Your List – 2023 Holiday Gift Guide

    Come join in on the fun on Instagram

    Follow @kalejunkie for more! Giada’s recipes nev Follow @kalejunkie for more! Giada’s recipes never steer me wrong, so when I was thinking of what to make for dinner over the weekend, I decided to try the MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE from @giadadelaurentiis cookbook and it did not disappoint. The perfect cozy weeknight meal made with 6 ingredients. Truly so YUMMY and anyone can make this and have dinner on the table, QUICK. 

1 pound mezzi rigatoni (I couldn’t fine the exact shape so I used ditalini, but use anything you like)
5 tb extra virgin olive oil
1 lb spicy italian sausage, casings removed
1 lb butternut squash, peeled and cubed into small pieces
1 cup freshly grated parmigiano reggiano cheese
2 cups arugula
Kosher salt

Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente (8 to 10 min). Drain and reserve 1/2 cup of pasta water. In a large skillet, heat 2 tb of the olive oil over medium heat. Add the sausage, cooking and breaking into tiny pieces until browned. Add diced squash and stir. Add 1 1/2 cups water and pinch of salt. Make sure all of the squash is submerged. Reduce heat to medium and simmer until squash is tender and liquid reduced by half. Add the cooked pasta and 3/4 cup of the parmesan, stirring vigorously to combine and adding pasta water as needed to thin the mixture, until a light creamy sauce is formed. Add the arugula and remaining 3 tb olive il and cook 2 more minutes. Top with remaining parmesan cheese and serve.

#giada #giadzy #easydinner #weeknightdinner #falldinner #weeknightbites #easyrecipes #pasta #pastaig #pastarecipe #holidaydinners #cozydinners #italian #italianrecipes
    Follow @kalejunkie for more! MINI BAKLAVA BITES. I Follow @kalejunkie for more! MINI BAKLAVA BITES. I grew up eating baklava and while I love it so much, I rarely ever have time to make it the real way—layering all the phyllo dough layers one by one. It’s a labor of love for sure! This is a much easier (and more FUN) way to enjoy all the flavors and textures of baklava, in a little bite size dessert. These are perfect for entertaining or just keeping around the house during the holiday season!⁣
⁣
Makes 30 mini baklava bites (* or 15 bites if you use just 1 package of phyllo cups and reduce pistachios to 1/2 cup!)⁣
2 packages phyllo dough shells (I used @athens_foods)⁣
3 tb unsalted butter, melted⁣
⁣
For the filling:⁣
1 cup pistachios (unsalted)⁣
1 cup walnuts⁣
1/4 cup granulated sugar⁣
1 tsp cinnamon⁣
⁣
For the simple syrup:⁣
3/4 cup granulated sugar⁣
1/4 cup water⁣
2 tb honey⁣
1 lemon, zested⁣
1 tsp vanilla extract⁣
2 tsp rose water (optional)⁣
⁣
Preheat oven to 325 degrees F. In a food processor, add the pistachios, walnuts, sugar and cinnamon. Pulse for about 30 seconds, leaving some texture. Grease a mini muffin tin with a little of the melted butter, reserving the rest for later. Add a phyllo cup to each muffin cavity. Fill each cavity with the baklava mixture. Evenly distribute the remaining melted butter on top of each baklava bite (it is literally just a drop on each). Bake for 15 minutes, until the edges of the puffed pastry are golden. Remove from oven and let cool. To make the simple syrup, add all of the ingredients to a small sauce pan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to low. Stir and let cook for 5-7 minutes. Remove from heat and let sit for 10 min to thicken. Pour a tiny spoonful of simple syrup on top of each baklava and enjoy!⁣
⁣
#baklava #baklavarecipes #easyrecipes #holidayentertaining #holidayrecipes #feedfeed #buzzfeedfood #buzzfeedtasty #holidayappetizers #holidaydesserts #holidaybaking #christmasmenu #christmasdessert #minidesserts #singleservingdesserts
    THE ULTIMATE EASY PRIME RIB from your girl @kaleju THE ULTIMATE EASY PRIME RIB from your girl @kalejunkie has arrived, right in time for the holidays. If you are intimidated by making your own prime rib, believe me, I GET IT. Prime rib is not cheap and we cannot afford to mess it up — and you won’t — bc I’ve got you. If you follow this exact method - and use a meat thermometer like my fav, the @yummly Smart Thermometer, I promise it will turn out absolutely perfect. Like LIFE CHANGING GOOOOOOOOD. And guess what? It is actually very simple to make. I am using a fresh herb marinade that forms a delicious crust on top. I like prime rib medium rare, so once my smart thermometer read 135F, I pulled it from the oven and let it rest before slicing. ⁣
 ⁣
Use code KALEJUNKIE10 for an additional 10% off only at Yummly.com/Thermometer! Christmas is around the corner and this makes the PERFECT GIFT, so order now!⁣
 ⁣
The Ultimate Easy Prime Rib⁣
Serves 8-10⁣
5 lbs prime rib (bone in)⁣
3 tb kosher salt⁣
1/2 cup olive oil⁣
8 cloves garlic, mashed⁣
3 tb fresh rosemary, finely chopped⁣
2 tb fresh thyme, finely chopped⁣
2 tsp onion powder⁣
1 tsp ground black pepper⁣
 ⁣
Preheat oven to 500F. Bring meat to room temperature TWO HOURS beforehand. This is incredibly important. Rub salt all over the prime rib and set aside. Make the marinate by mixing together the olive oil, mashed garlic, chopped rosemary and thyme, onion powder, black pepper and generous pinch of salt. Mix together well and rub the marinade all over the prime rib. Place the prime rib in a cast iron skillet (NO NEED TO PREHEAT THE SKILLET BEFOREHAND) and place in the oven for 20 minutes. Remove from oven. Reduce temperature to 325F. Insert meat thermometer. Place the meat back in the oven and cook until the meat reaches an internal temperature of 135F for medium rare (this took about 1 1/2 hours). Remove from oven. Create a tent with foil and let cool for 40 minutes. Slice and enjoy!!! ⁣
 ⁣
Promo offer ends 12/31/2023,11:59 PM PST. See checkout for offer details.⁣
 ⁣
#yummly #YummlySmartThermometer #YummlyInTheKitchen #ad #primerib #easyprimerib #primeribrecipe #easyrecipes #christmasrecipes #christmasentertaining #holidayrecipes #holidaydeals #holidayentertaining
    Follow @kalejunkie for more! PULL-APART LEFTOVER T Follow @kalejunkie for more! PULL-APART LEFTOVER THANKSGIVING RING! I saw this idea on @delish and knew I wanted to try it—it’s such an easy way to use up your thanksgiving leftovers so nothing goes to waste. Everything is essentially sandwiched together in a crescent roll and then you dip it into leftover gravy. It is a total texture party, with a crunchy outside and all the thanksgiving foods inside. It is also super easy to make; if I can do it (the least crafty person on the planet), so can you!!!

1 (8-oz.) tube crescent rolls
1 cup leftover mashed potatoes
1 cup leftover stuffing
1 1/2 cups shredded leftover turkey
1 cups leftover cranberry sauce
1 tb melted butter
Leftover gravy, warmed, for dipping
Garnishes: fresh thyme and parsley

Preheat oven to 375. Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern with pointy ends of triangles facing outward, as shown. Spread mashed potatoes over triangle bases, followed by the stuffing, turkey, and cranberry sauce. Fold triangle tips over filling. Brush crescent dough with melted butter. Bake until golden, 15 to 20 minutes. Garnish with chopped thyme and parsley and serve with gravy for dipping. ENJOY!

#thanksgiving2023 #thanksgivingmenu #thanksgivingmenu #thanksgivingleftovers #moneysavingtips #nowaste #easyrecipes #thanksgivingideas #damnthatsdelish #delish #easyrecipes
    THANKFUL for this life and thankful for you, my KJ THANKFUL for this life and thankful for you, my KJ community 🥬. It’s not lost on me that I get to do what I do because of your support day in and day out. However you choose to spend this day, it is just a day. Enjoy your life, eat the food, and don’t forget to come back to my page tomorrow because a new recipe drops 😜! #thanksgiving2023
    @kalejunkie SLUSHY POMEGRANATE MARGARITAS that mig @kalejunkie SLUSHY POMEGRANATE MARGARITAS that might be a little TOOO EASY to drink, they are so yummy! No added sweeteners needed for this one, thanks to the pomegranate juice which naturally sweetens them.⁣
⁣
I am using my new Enfinigy Personal Blender from @zwilling_usa and I am actually BLOWN AWAY with how powerful it is, especially for such a compact blender. It’s also much quieter than my other small blenders and I also find that I don’t have to stop blending, shake the cup, then blend again, like I do with other small blenders—it gets the job done in ONE BLEND. It is also on MAJOR Black Friday sale and if you comment ‘BLENDER’, I will send you the link. And, on top of the Black Friday sale, my friends at Zwilling are giving you a FREE blender cup (It’s always nice to have an extra cup) with code NICOLEBLENDER at checkout. ⁣
⁣
1/2 cup pomegranate juice⁣
3 oz tequila⁣
1 oz cointreau or triple sec⁣
1 lime, juiced⁣
1/2 orange, juiced⁣
2 handfuls ice⁣
⁣
Blend until nice and slushy. Pour into a glass rimmed with salt and enjoy!!!⁣
⁣
#Zwilling1731 #margaritas #margaritasrecipe #holidaycocktails #holidayentertaining #holidaydeals
    Follow @kalejunkie for more! SINGLE SERVING POT PI Follow @kalejunkie for more! SINGLE SERVING POT PIES! 🥧 You can make recipe with your leftover turkey from Thanksgiving or just use rotisserie chicken, for a super yummy, comforting, and QUICK meal! It’s kid-friendly too, for a big parent win🥇! You get all of the goodness of a flaky homemade pot pie, in mini form, without the hassle of making everything entirely from scratch. I am using store-bought biscuits for the top, but you can also cut out circles with puff pastry—use whatever you like, both are great options! IB: the @alimaffucci version I shared last year!⁣
⁣
Makes 6 mini pies⁣
1 container refrigerated store-bought biscuits (you will only use 3) or puff pastry (cut out 6, 4-inch rounds with a cookie cutter) ⁣
2 tb olive oil⁣
3 cloves garlic, mashed⁣
1/2 cup onion, diced⁣
1/2 cup peeled carrots, diced⁣
1/2 cup celery, diced⁣
1 tsp dried thyme⁣
1/2 tsp dried sage⁣
1 tsp kosher salt⁣
2 tb arrowroot or cornstarch⁣
1 cup leftover gravy (or 3/4 cup chicken broth)⁣
1/2 cup full fat coconut milk (or heavy cream)⁣
1 1/2 cups chopped turkey or shredded rotisserie chicken⁣
1/2 cup frozen peas⁣
⁣
Preheat oven to 400 degrees F. Place 6, 4-oz ramekins on a baking sheet, grease and set aside. Cut 3 of the biscuits in half to make thinner and set aside. Next, heat oil in a large skillet and add the onion, carrots, celery, garlic, thyme and sage. Season generously with salt & pepper. Cook until veggies have softened, about 6-7 min. Add the arrowroot/cornstarch, gravy/broth, and coconut milk/heavy cream, and stir, mixing well. Cook uncovered, until mixture is thick and creamy, about 5 minutes. Add the turkey/chicken and peas. Remove from heat. Divide mixture among the ramekins. Top with a biscuit. Bake 10 min or until the biscuits are golden on top. Let cool then serve!⁣
⁣
#thanksgivingtips #thanksgivingleftovers #singleserving #potpie #chickenpotpie #turkeyrecipes #budgetmeals #foodhacks #moneysavingrecipes #nowastemeal #thanksgivingrecipes
    F
    O
    L
    L
    O
    W
    K
    A
    L
    E
    J
    U
    N
    K
    I
    E

    Want more Kalejunkie?

    Dropping in with monthly life inspo, nutrition advice, and recipes to keep you living your best life!

    Thanks for subscribing to our newsletter!

    terms|contact

    all content is in ownership of nicole modic and kalejunkieⓇ is a registered trademark | all rights reserved 2023

    site design by saevil row + mtt

    Get my FREE 5 exclusive single-serving recipes e-book!

    By subscribing now, you’ll receive exclusive Kalejunkie recipes, deals and all kinds of wellness tips to keep you living your best life!


    Thanks for subscribing to our newsletter!

     


    • Recipes
      • Recipe Type
        • Appetizers
        • Breakfast
          • Loaves
          • Muffins
          • Oats & Granola
        • Desserts
          • Brownies & Bars
          • Cakes
          • Cookies
        • Dinner
        • Dips & Sauces
        • Drinks
        • How To
        • Lunch
        • Salads
        • Side Dishes
        • Single Serving
        • Smoothies
        • Snacks
        • Soups
        • Recipe Roundups
      • Diet Type
        • Dairy Free
        • Gluten Free
        • Grain Free
        • Nut Free
        • Paleo Friendly
        • Refined Sugar Free
        • Vegan
      • Seasonal
        • Fall/Winter
        • Spring/Summer
        • Birthday
        • Easter
        • Christmas
        • Halloween
        • Superbowl
        • Thanksgiving
        • Valentine’s Day
      • Browse Recipes
      • Recipe Index
    • Lifestyle
      • Beauty
      • Career
      • Eating + Recovery
      • Fashion
      • Gift Guides
      • Home
      • Mental Health
      • Motherhood
      • Travel
      • Wellness
    • Cookbook
    • Shop
      • Shop Products
      • Shop Instagram
      • Deals
    • Work With Me
    • About
      • Press
      • Contact
    SUBSCRIBE