Spinach & Artichoke Flatbread Pizza

Lazy Sunday is here once again! Spinach and artichoke dip is one of my favorites so I thought I’d put a spin on it and turn it into a flatbread. Warning: this recipe is amazing. It’s also so simple to make! In under 20 minutes you will have 4 flatbreads that feed 4-5 people! Who doesn’t love that?! Let’s get started: 


Ingredients: 

  • 5 oz. fresh spinach
  • 1/2 tsp minced Garlic
  • Marinated Artichoke hearts (I found these at the grocery store in a jar)
  • 3 tablespoons butter
  • 1/2 cup alfredo sauce
  • 4 pre-made naan flatbreads 
  • 1/2 cup Parmesan cheese
  • Feta cheese, to top pizzas

Directions: 

  1. Preheat oven to 400 degrees. 
  2. In a medium sauce pan, melt butter, add garlic and cook for 1 minute. Add spinach and cook until wilted. Add alfredo sauce and Parmesan cheese. Stir until well combined. 
  3. Spoon a small amount of alfredo sauce on flatbreads. Spoon spinach mixture onto flatbread. Sprinkle feta on top. Sprinkle Artichoke on top as well. 
  4. Place on a cooking sheet and cook for 3-5 minutes. 
  5. Cut and enjoy! 

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Quesadilla Casserole

It’s always nice to have a night off from cooking meat. This quesadilla casserole is a quick meatless meal. However, usually when you think meatless meal you think an un-full stomach. Not in this case. This casserole is multiple layers. It so simple to make and taste so good!

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Ingredients:

  • (1) 15 oz. can of Black Beans, undrained.
  • (1) 8 oz block of Monterey Jack Cheese, shredded.
  • (1) 10 oz bag of Frozen Corn.
  • Flour Tortillas.
  • (1) 15 oz. can of Green Enchilada sauce.

Directions:

  1. Preheat oven to 375 degrees and spray a round baking dish with olive oil.
  2. In a medium bowl, mix together undrained black beans and corn.
  3. In the baking dish place one flour tortilla followed by a layer of the corn and bean mixture and then a layer of cheese and another tortilla on top.
  4. Repeat layering two more times.
  5. Sprinkle remaining cheese on top.
  6. Bake for 20-25 minutes or until cheese on top is golden brown.
  7. Serve with enchilada sauce and Enjoy! 🙂

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Herb Roasted Potatoes

One of the most frequent side dishes I cook is herb roasted potatoes. They are so easy and quick. And they go with almost any meal!

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Ingredients:

  • 8-10 small Red Potatoes
  • 8-10 Baby Dutch Yellow Potatoes
  • Fresh Basil
  • Fresh Parsley
  • Fresh Thyme
  • Fresh Rosemary
  • Olive Oil
  • Salt & Pepper to taste

Directions:

  1. Preheat oven to 400 degrees and line a large baking sheet with aluminum foil.
  2. Wash potatoes. Cut potatoes in half and then in quarters to make small wedges, place in medium bowl.
  3. Chop herbs, you can use as much or as little as you would like. If you don’t have fresh herbs use dried Italian seasoning!
  4. In a medium bowl drizzle olive oil over your potatoes wedges and toss until well combined.
  5. Once potatoes are coated in olive oil sprinkle herbs over potatoes and toss until well covered.
  6. Repeat with Salt and Pepper to taste.
  7. Spread out potatoes on baking sheet and bake for 20-25 minutes or until a fork can pierce easily!
  8. Enjoy!

These go perfect with my Mustard Aioli Sauce!

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Sausage and Cream Cheese Crescent Rolls

I make these sausage and cream cheese stuffed crescents rolls for a lot of different occasions. Whether for a party, snack or even for a quick breakfast. You can make them ahead and keep them in the fridge for a few days, if they last that long :).  These are perfect for any occasion.

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Ingredients:

  • (1) 8 oz package of cream cheese
  • (1) can of crescent roll dough
  • Ground Hot Sausage (You can use regular or jimmy dean’s sage sausage if you’re making these for breakfast).

Directions:

  1. Preheat oven to 375 degrees.
  2. Brown sausage in a medium saucepan an drain.
  3. Add cream cheese and mix until well combined.
  4. Spoon mixture into crescent roll dough and roll.
  5. Bake 11-13 minutes or until golden brown.
  6. Enjoy! 🙂

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Buffalo Chicken Dip

It’s no secret that I LOVE spicy food. And this easy buffalo chicken dip satisfies my love! It’s only a few ingredients and takes about 30 minutes to cook. This is a perfect dish to bring to a party!

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Ingredients:

  • (1) 8 oz package of cream cheese
  • 1 cup of ranch dressing
  • 3/4 cup of Frank’s Red hot sauce
  • 1 cup shredded cheddar cheese
  • (1) can shredded chicken breasts  (you can use fresh or rotisserie chicken)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl beat cream cheese, ranch dressing and hot sauce together until well combined.
  3. Fold in shredded chicken and cheese.
  4. Spread mixture in baking dish.
  5. Bake for 20-25 minutes
  6. Enjoy with your favorite tortilla chips or fritos!

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3 Layer Dip

Need something to take to the football party next Sunday? Try this easy 3 layer dip!

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The best part about football Sunday is the food! It’s easy to stop and buy something at the store but it’s also easy to make this 3 layer dip! It’s only three ingredients and just a few steps! It only takes about 5 minutes of prep and 15 minutes to cook! You can prep ahead and cook once you get to the party. Or you can cook it ahead and just reheat in the oven if needed! My husband and I make this anytime we have company over. Easter, Christmas, Thanksgiving, Birthdays even just a get together, any excuse to make this we will take it!

Ingredients:

  • (1) 8 ounce package of cream cheese
  • 1 1/2 cup of taco blend cheese
  • (1) 15 ounce can of hormel chili with beans

Directions:

  1. Preheat oven to 415 degrees.
  2. Spread cream cheese in a single layer on the bottom of a baking dish (i used a 9×6 rectangle but an 8 inch round will work as well).
  3. Spread chili in another layer on top of cream cheese.
  4. Sprinkle taco blend cheese on top until well covered.
  5. Bake 15-20 minutes or until cheese is bubbly.
  6. Enjoy with your favorite tortilla chips!

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Quinoa Fritters with Sriracha Sauce

Quinoa Fritter & Sriracha sauce

Here we go!

Am I the only one obsessed with quinoa? There is so much you can do with it! Eating quinoa plain is so boring! Let’s spice things up and make some quinoa fritters! My mouth is still watering just thinking about them. They are simple too make and the Sriracha sauce on top just make it even better!

Ingredients:

  • 1- 1/2 to 2 cups zucchini (grated dried with a paper towel)
  • 1/2 teaspoon of salt
  • 1/2 to 1 cup quinoa (depending on how many you want to make. I used 1 cup and made about 8 to 12 fritters.)
  • 1 egg
  • 2 tablespoons of minced garlic (this equals about two cloves of garlic)
  • 1 1/2 cup grated Italian cheese blend (or more if you’d like more gooey fritters)
  • 1 cup Italian  seasoned Panko crumbs
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 4 tablespoons coconut oil (olive oil will work great too)
  • 1/2 cup mayo (sour cream or plain greek yogurt will do if you are not a mayo fan)
  • 1 to 2 tablespoons Sriracha

Directions:

  1. Cook quinoa as directed.
  2. Once quinoa is cooked, remove from heat, fluff with a fork and set aside.
  3. In a large bowl mix zucchini, egg, garlic, seasonings, panic crumbs, cheese and cooled quinoa.
  4. Season with salt & pepper to taste and mix until well combined.
  5. Heat a skillet on medium heat and add coconut oil.
  6. Shape quinoa mixture in desired size patties, flatten slightly.
  7. Place patty in skillet and cook about 4-5 minutes or until golden brown on each side.
  8. Place patties on a paper towel to drain excess oil.
  9. Serve with Sriracha sauce or by itself!

Sauce:

  1. In a small bowl combine Mayo with the Sriracha. You can add less or more Sriracha depending on how much you like heat.
  2. Spoon onto Quinoa Fritters
  3. Enjoy!

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