Pasta al forno

Wanna know what today’s lesson is? Use a big enough pan, it worked this time, but better safe than sorry.. Anyway, here’s a recipe for pasta al forno which I love love love..

– 500 grams pasta penne (1 package)
– 200 grams mozzarella (or more, I use a lot cause mozzarella is basically the best)
– 1 1/2 tablespoon shredded parmesan
– 1 tablespoon breadcrumbs
– 2-3 zucchinis
– 1 pound ground beef
– 1 yellow onion
– 2 garlic cloves
– 2 carrots
– 500 grams crushed tomatoes
– 1 tablespoon tomato purée
– Salt and black pepper to taste
– Olive oil

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1. Boil water on high, add the pasta and some salt and boil until tender.

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2. Chop the zucchini, carrots and onion into pieces and press the garlic.

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3. Fry the carrots, onions, zucchini and garlic in the olive oil until softened.

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4. Brown the ground beef and add the tacoseasoning (recipe here).

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5. Mix the ground beef, crushed tomatoes, tomato purée and the vegetables and add some pepper to taste. Simmer under a lid for 20 minutes.

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6. Spray a pan lightly with olive oil and then add half of the pasta.

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7. Then layer with half of the ground beef mixture.

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8. Layer with half the mozzarella and half the parmesan. Repeatwith the pasta and ground beef. Top with mozzarella, parmesan and breadcrumbs.

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9. Gratinate in oven for 20 minutes.

10. Enjoy!

BBQ chicken stuffed sweet potatoes

Here’s a supereasy and yummy recipe that only has three ingredients. I found it on Comfortcooking.


– 2 sweet potatoes (or yams, whichever one is orange on the inside is the right one)
– 1/3-1/2 cup of bbq sauce (more as garnish)
– 1 pound cooked shredded chicken (recipe here)

1. Preheat oven to 425 °F (220 °C)

2. Put foil in a baking pan and spray lightly with olive oil (or whatever other oil you wanna use, I like olive.) Cut the long side of the potatoes into halves and put them on the baking pan.

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3. Bake potatoes in the middle of the oven for approxiomately 35 minutes (start the next step when there is circa 10 minutes left on the potatoes) or until softened.

4. Mix shredded chicken (recipe here) with the BBQ sauce and let sit on the stove on medium low heat for 5-10 minutes.

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5. Take the potatoes out of the oven and top them with the chicken and some extra BBQ sauce.

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6. Enjoy!




Here’s a swedish dish most people associate with Sweden, I’ve kind of just gotten through this recipe by trial and error and you can add whatever you’d like to. It’s really easy to make but fairly time cconsuming. You can add other things to spice them up a little bit, this is just a basic recipe. I used to make the meatballs with finely chopped carmelized onion which is pretty good too but we prefer them this way..

– 1 pound 93% ground beef
– Approxiomately 50 gram butter (more if needed/wanted)
– 1 teaspoon salt
– 1/2-1 teaspoon black pepper
– 1 deciliter (possibly more) breadcrumbs.

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1. Put the ground beef, egg, salt and pepper in a bowl and mix it well.

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2. Pour the breadcrumbs into a rounded plate.

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3. Roll the meatballs into approxiomately 1-1/2 inch balls and then roll them in the breadcrumbs and put them aside.

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4. Add some of the butter to a pan and set it on medium heat. Add as many meatballs as can fit comfortably in the pan and fry until browned and cooked all the way through.

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5. Enjoy with mashed potatoes, lingonberry jam and brown sauce or with spaghetti and ketchup or whatever else sounds good..

Shredded chicken

Here’s a recipe for shredded chicken which I use for enchiladas and BBQ chicken stuffed sweet potatoes. It’s from the amazing The Skinnytaste Cookbook.

– 2.5 pounds chicken breasts (that’s enough for both enchiladas and the stuffed sweet potatoes.
– 1 quartered onion
– 2-3 cups chicken broth

1. Put the chicken, the quartered onion and pour enough broth to cover the chicken.

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2. Get rid of the broth and onion and put the chicken on a cutting board.

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3. Use two forks to shred the chicken. Since I, for once, wore something other than sweats/pajamas while cooking, I let hubby take a picture of me..

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4. Use for the meal right away and if you have leftovers, put it in the refrigerator in a sealed container. Chicken should be good for at least a few days.

5. Enjoy!

Swedish cinnamon buns


– 150 gram butter (1.5 stick) (some people use margarin but you can totally taste the difference so go with real butter)
– 5 deciliters milk
– 50 g (1 packet dry yeast) fresh yeast
– 1 dl sugar
– 1/2 teaspoon salt
– 2 teaspoons cardamom (if you can, buy whole cardamom and crush it yourself with a mortar right before adding it to the mix)
– 800 g (1.4 litres flour

1. Warm the milk to 37°C (a little warmer than room temperature).

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2. Crumble (if fresh) or pour (if dry) down the yeast in a large bowl (if you have one, I’d use a stand mixer, but it works doing it by hand too, it’s just a bit of a workout) Pour over the milk and mix together. Add the butter in small pieces, sugar, salt and cardamom.

I don’t have a stand mixer at the moment but this one http://KitchenAid KSM150PSER Mixer Artisan Series with Pouring Shield, 325-watt, Empire Red is on the top of my christmas list, *hint hint* if you read this, hubby..

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3. Measure the flour. Pour the flour into the bowl a little at a time (save a 1/2 deciliter for the baking. Tip: Even if you think that the dough needs more flour, don’t add more, it’ll make the buns too dense.

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4. Work the dough heavily, about 5 minutes if you’re using a stand mixer and 10 minutes if you are doing it by hand, or until it feels flexible.

5. Let the dough rise covered with a kitchen towel for about 30 minutes.

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6. Work the dough with the stand mixer or by hand on the baking table (kitchen table or counter.) Divide the dough into four pieces, roll out the pieces into thin rectangular pieces. About half a centimeter thick.

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7. Now it’s time for the filling. Use these ingredients:

  • 1 dl cinnamon
  • 1 dl sugar
  • 100 gram (1 stick) softened butter

Spread the butter on the rectangles, then spread some sugar and some cinnamon. Roll the rectangles into rolls. Cut into approxiomately 1-1 1/2 centimeter pieces. Tip: Don’t make them too big, they’re gonna rise significantly.

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8. Put medium sized paper baking moulds on a baking sheet and then put the pieces into the moulds. 

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9. Pre-heat (if neccessary) the oven to 435° F (225° C) Let the buns rise under a kitchen towel for 40 minutes. Mix the egg in a small glass and then paint a thin layer onto the buns and top with pearl sugar (if you can get a hold of it, some specialty european stores) or chopped almonds or whatever sounds good. Bake in the oven for 5-10 minutes. Tip: Make sure the bottom doesn’t burn! It happens easily.

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10. Enjoy!

Move and sneakpeak into our new home..

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If anyone is wondering why the blog has been silent for the last few days, it’s because we’ve been moving to an adorable townhouse and I’ve been so busy with packing/unpacking and cleaning out the old apartment.. Anyway, here’s our living room/dining room and a big of the kitchen, I love love love having wooden floors again! I hate carpet, like most europdans, I’d say.. Obviously I like red in furnishing too..

Rubio’s grilled gourmet chicken tacos

If you all have Rubio’s close by, I’m sure you know how delicious they are, I’m slightly obsessed with them. If you don’t, I’m sorry, but at least here’s a cheat recipe for their grilled gourmet chicken tacos. I found this awesome recipe for the chipotle sauce on Ohsodeliciouso..

What you need:

– Grilled chicken
– Bacon
– Avocado
– Flour/Corn tortillas
– Salsa/Hot sauce
– Chipotle sauce (recipe below)

Ingredients for chipotle sauce:

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– 1/8 cup Mayo (2 tablespoons)
– 1/8 cup Sour Cream (2 tablespoons)
–  1 pinch garlic salt
– juice half a lime
– 1 tablespoon chopped fresh cilantro
– 1/2-1 tablespoon of adobe sauce from a can of chipotle peppers in adobe sauce (depending on how spicy you like it)
– 1/2 tablespoon milk
(The original recipe calls for half a tablespoon of cilantro but I hate cilantro (did I mention that I’m reaaally picky?)

1. Mix all the ingredients together in a small bowl
2. Layer Tacos as followed:
3. Put some mexican cheese on Warm Corn Tortillas (I use flour tortillas but hubby              eats corn, again with the whole picky wife thing) and put in the microwave for about            a minute or until the cheese melts.
4. Add Grilled Chicken. I use George Foreman GRP360R 360 Grill

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5. Add sliced avocado
6. Add the Chipotle sauce
7. Add the salsa/hot sauce
8. Add crumbled fried bacon.

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9. Enjoy!

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Zucchini lasagna

So, this might be my favorite lasagna ever. And it’s pretty healty and it’s from the The Skinnytaste Cookbook: Light on Calories, Big on Flavor

– 1 pound seasoned (recipe for seasoning here) 93% ground beef
– 1 teaspoon olive oil
– 1 yellow onion
– 3 garlic cloves
– 1 (28 ounces) can petite diced tomatoes
– Freshly ground pepper
– 3 medium zucchinis
– Cooking spray
– 1 1/2 cups part-skim ricotta cheese
– 1/4 cup grated parmesan cheese
– 1 egg
– 4 cups shredded part-skim mozzarella cheese

1. I usually make a lot of ground beef while making tacos and I always make too much so that I can use it for other meals, such as lasagna. This is the recipe for my taco seasoning.

2. Chop the onion into small pieces.

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3. Add the olive oil to a skillet, carmelize the onion and then add the ground beef, garlic and the diced tomatoes.

4. Put the meat in the skillet, add the diced tomatoes and

5. Turn the oven on at 375° F.

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6. Slice the zucchinis into thin slices. I usually use a cheese slicer but you can also use a mandoline. Set the zucchini on paper towels to drain the slices.

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7. Warm up a grill (if you don’t have one, you can probably do it in a skillet but don’t hold me to that. I use the George Foreman Grill. Grill them for 3-5 minutes on each side

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8. Set the grilled zucchini back on paper towels to drain them further

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9. Combine the ricotta, parmesan and the egg in a bowl and mix well

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10.Spread a layer of the meat sauce on the bottom of a pan.

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11. Layer the zucchini on top of the meat sauce.

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12. Top with the ricotta mixture.

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13. Add mozzarella and then repeat the layers until you’ve used all of it (save 1 cup mozzarella). Let the top layers be zucchini and then meat sauce.

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14. Cover the dish with foil and set in the oven for 30 minutes.

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15. Uncover the dish and add the remaining mozzarella.

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16. Enjoy!

Taco meat (Taco seasoning)

A few months ago I started making my own taco seasoning instead of using the premade one from the store. I usually kind of just test and see what tastes good but this is what I start with, try it and then add some more spices if you want it spicier


– 3 pounds 93% ground beef (you need about a pound for the tacos but I make three and put it in the refrigerator for future meals.
– 5 tablespoons chili powder
– 3 teaspoons paprika powder
– 4 tablespoons cumin (I love cumin, one of my favorite spices. Is it weird to have a favorite spice? Oh well, I’m weird so that’s okay)
– 1 1/2 teaspoon salt
– 2 teaspoons sugar
– 2 teaspoons oregano
– 1 teaspoon cayenne pepper
– 1 deciliter water

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1. Put the ground beef into a large skillet and try to make the meat into as small pieces as possible.

2. While the meat is being browned, mix the taco seasoning.

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3. Mix the chili powder, paprika powder, cumin, salt, sugar, oregano, cayenne pepper together in a small bowl.

4. Add the spice mixture and the water to the meal, mix well.

5. The meat is done when the water is gone.

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6. Enjoy!

Berry/Apple crumble pie

Today’s recipe is a simple but delicious dessert that in Sweden is called “smulpaj”, which translates to crumble pie. You can either make it as apple pie or with berries, frozen or fresh both work. It is delicious and easy to make.


– 2 deciliters flour
– 1 deciliter sugar
– 115 gram butter (one stick) (plus one tablespoon)
– 4-5 deciliters berries or 1-2 apples
– 1/2-1 deciliter sugar for the berries or 1-2 teaspoons cinnamon

1. Turn on the oven at 400° F (200° C)

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2. Butter a pan with the one tablespoon of butter.

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3. Add the berries (this time, I used blueberries) to the pan.

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4. Sprinkle the sugar on top of the blueberries (if you use apples, use cinnamon instead of the sugar)

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5. Mix the flour and sugar together in a medium bowl.

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6. Cut or separate the butter into the flour mixture, I usually do it with my hands.

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7. Mix it together, I usually do this with my hands too but you can do it with a spoon, make sure it is still in crumbles though.

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8. Crumble the “dough” over the blueberries. If you’re making apple crumble, sprinkle some cinnamon on top.

9. Put in the oven for approxiomately 20 minutes or until it turns golden

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10. Enjoy warm with custard, ice cream or whipped cream!