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..

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!

Cod with saffron sauce

This is a recipe from a norwegian food site called Godfisk, and I got the tip from a blog friend, Songah.


800 gram (1.5 pound) cod filée
2 teaspoons salt
2 deciliters water
2 deciliters white wine
1 Lemon
4 deciliters cream
1 gram saffron

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1. Cut the cod into squares, pour salt over the filées and let sit for 20 minutes. Rinse and dry the cod.

2. Boil the water, wine and the juice from the lemon in a medium pot.

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3. Add the cod to the pot and let it sit for approxiomately 7 minutes

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4. Drain the cod but save the fish stock/liquid.

5. Put the fish in the oven covered in foil on low heat (approxiomately 150° F) to keep it warm.

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6. Drain the fish stock, add the cream and boil until it thickens, 15-20 minutes.

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7. Mix in the saffron and the two teaspoons salt.

8. I usually serve this with blanched sugarsnap peas and sweet potato/yams mash. This is what you do for the mash:

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1. Just peal the sweet potatoes (actually I think I use yams, I can never remember which is which but whichever one is the one that’s orange inside)

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2. Then mash them with a masher. Sweet potatoes have a sweeter taste which make them perfect for this meal.

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So, here’s another recipe from the The Skinnytaste Cookbook, aka best cookbook ever. This recipe is for chicken enchiladas, and if you all live in Sweden, I know that you don’t come by good mexican food often, so maybe this will satisfy that craving.. Or if you just like enchiladas, these are AWESOME!

1 teaspoon canola or olive oil
1 chopped onion (Recipe calls for one cup, I usually just use one small onion)
2 large, garlic cloves pressed
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 ounces cooked, shredded chicken breast
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoons salt
Cooking spray
8 flour (recipe calls for low-carb, whole wheat flour but I love white bread too much to do that) tortillas
1 1/2 cups enchilada sauce, recipe here
1 cup shredded reduced-fat mexican cheese

1. Turn on the oven at 400° F

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2. Chop the onion into small pieces. Chopped onions, courtesy of the Mr.. I always try to do most of the prep work first, because otherwise I forget about it.. I’m very disorganied in the kitchen, and everywhere else in life but I make it work..

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3. Heat oil in a medium skillet on medium high heat, add the garlic and onion to the pan until it softens..

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4. Add the tomato sauce, chicken broth, cooked chicken (recipe here), chili powder, cumin, oregano and salt

5. Let the flavors simmer and reduce sauce to half its size. Approxiomately 5 minutes. Remove from heat.

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6. Spray an oven pan, I use this one, with cooking spray. Put 2-3 tablespoons of the chicken mixture in a tortilla and roll it, putting it seam-side down in the pan.

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7. Pour the enchilada sauce (1 1/2 cups) on top of the tortillas.

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8. Sprinkle the cheese over the tortillas.

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9. Cover the dish in foil (the recipe says to be really careful not to let the foil touch the cheese but I fail that part 90% of the time so don’t worry too much about that.)

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10. Bake in the oven for 20-25 minutes.

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11. You can serve it with sourcream, rice and refried beans or whatever else you like. I only eat it with sourcream cause I’m really picky. The original recipe also calls for cilantro, but I hate cilantro so I skip that..

Rosemary chicken

This recipe is supereasy and really yummy, I got it from one of my favorite food blogs, Ohsodelicioso


2 teaspoons paprika powder
1 1/2 teaspoon crushed rosemary
2 pressed/minced garlic cloves
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 chicken breast filées
4 red potatoes

1. Turn the oven on at 425° F (220° C)

2. Mix the olive oil with the paprika, rosemary, garlic, black pepper, and salt in a bowl. I usually mix it in a bowl with a lid.

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3. Cut the potatoes into cubes and put the potatoes and chicken filées in the bowl. Mix the ingredients together and make sure all of them are completely covered. I usually put the lid on and shake the mixture until all parts are completely covered by the spice mixture.

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4. Put the chicken in an oven pan that is covered in olive oil. Foil is optional, I’ve tried it both ways and both absolutely work.

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5. Put the pan in the oven for 30-40 minutes. Make sure the chicken is white all the way through, eating chicken that isn’t cooked all the way through is dangerous.

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6. I usually serve this with tzatziki, recipe here, and roasted asparagus, recipe here.

Pot roast

Pot roast feels really american, it’s a favorite in our family and here’s how I usually make it.


– Salt and pepper
– 3 pound shoulder roast
– 2-3 tablespoons olive oil
– 2 yellow onions (the time I took these pictures, I only had one onion so I added russet potatoes and a couple of extra carrots to make up for it)
– 6-8 carrots
– 1 cup red wine
– 3 cups beef broth
– 2 teaspoons rosemary
– 2 teaspoons thyme

1. Turn the oven on 275° F

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2. Salt and pepper the roast generously

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3. Pour olive oil in a cast iron and turn the stove on medium high heat, I love red and use a Cuisinart Cast Iron Casserole. Chop the onions into four pieces (only two pieces (half) if you are using smaller onions). Add them to the cast iron and brown onions on both sides. Take up the onions and place them on a plate. Don’t turn off the stove.

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4. Now chop the carrots (2-3 centimeter pieces, 2 inches) and add them to the cast iron until they get some color. If you’re using potatoes, put them in the cast iron with the carrots. Put aside with the onion

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5. If needed, add some more olive oil. Place the meat in the cast iron and make sure it gets color on all side. About a minute on each side. Add rosemary and thyme.

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6. Don’t turn off the stove, add the beef broth and wine.

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7. Add the onions, carrots and potatoes in the cast oven and put in the middle of the oven for 3 hours.

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8. Enjoy!

Chicken rollatini stuffed with zucchini and mozarella

So, today I will share a recipe that I got from my absolute favorite cookbook ever, The Skinnytaste Cookbook: Light on Calories, Big on Flavor, it’s called Chicken rollatini stuffed with zucchini and mozzarella.


– Cooking spray
– 1 tablespoon plus one teaspoon olive oil
– 4 garlic cloves (chopped or pressed)
– 1 1/2 cups shredded zucchini
– 1/4 cup plus two tablespoons grated parmesan cheese
– 1/2 teaspoon plus 1/8 teaspoon kosher salt
– Freshly ground black pepper
– 3/4 cup shredded part-skim mozzarella (3 ounces)
– 8 thin chicken breast cutlets (4 ounces each)
– 1/2 cup italian seasoned whole wheat bread crumbs
– Juice of one lemon

1. Turn on the oven at 450° F

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2. Chop or press the garlic, hubby broke our garlic press so he was on chopping duty this time.. If chopping the garlic, try to make the pieces as small as you can.

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4. Grate the zucchini into fairly large strips and set aside

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3. Heat a pan over-medium, add the teaspoon of olive oil and then the garlic, frying until browned.

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5. Add the zucchini, 1/4 cup parmesan, 1/8 teaspoon salt, and a pinch of black pepper

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6. Cook for a few minutes until the zucchini is tender, set aside and let cool to room temperature. When cooled down, add the mozzarella

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7. Wash and dry the chicken and put on a cooking board.

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8. Put about 2-3 tablespoons of the zucchini-mixture on each chicken cutlet

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9. Roll the chicken up and set to the side.

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10. Mix the breadcrumbs and 2 tablespoons of parmesan in one bowl and mix 1 tablespoon olive oil with the juice of one lemon, 1/2 a teaspoon of salt and a pinch of black pepper. I use this little juice squeezer for squeezing lemon, you can buy it here if you want it.

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11. Dip the chicken in the oil mixture and then roll it in the breadcrumb mixture and make sure all sides are covered.

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12. Place the chicken seam down in an oven dish sprayed with olive oil.

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13. Bake in the oven for 25-30 minutes. I usually serve it with mashed cauliflower and brussel sprouts.

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14. Enjoy!