The Millennial Chef

Chicken Parm just feels right for a Friday night, so if you’re trying to figure out what to do for dinner, go ahead and make this.

Butternut Squash Lasagna needs to be on your Thanksgiving table this year! It’s my absolute favorite side dish and it blows people away every time. Check out the recipe on my website!👩‍🍳

My Halloween special: Chicken Pot Pie!

You should probably make my soppressata, prosciutto, mozzarella, hot peppers with balsamic glaze sandwich for lunch today…. Just sayin.

Fridays call for pasta.

For the folks that don’t know this about me, I am not a dessert girlie. I pick savory over sweet 99% of the time, but when I do make something sweet, it’s gotta be easy and delicious. This is exactly that: My 🍎 Gallette. The only “challenging” (I’m putting challenging in quotes because it’s not really it’s just time consuming) aspect of this dish is slicing the apples. Everything else is very straight forward and the use of puff pastry makes it even easier. I can’t claim the recipe on this one, I went with a classic , but it’s truly the perfect fall dessert for any occasion. Recipe linked below-

👩‍🍳

https://www.allrecipes.com/recipe/235293/apple-galette/

Spaghetti Squash Pomodoro. Easy, healthy, and delicious!

Kale Chickie Ceas 💚

Reminiscing on my experience in honor of the game tonight. LET’S GO PHILS!

If you need some inspiration on what to make for lunch today, make my Green Goddess Egg Salad Sandy. I add avocado, green olives, dill and parsley to the classic egg salad and top with bacon and microgreens. I used a whole wheat sourdough for my bread and this is the perfect healthy lunch to start your week. Full recipe below!

Ingredients:
6 eggs
4 pieces of bacon
2 avocados
1/4 cup chopped green olives
1/4 cup chopped dill
1 tablespoon chopped parsley
3/4 cup of Greek yogurt (or mayo)
1 tablespoon Dijon mustard
1 teaspoon hot sauce
Juice and zest of 1 lemon
2 cups of micro greens, by Dream Greens
6 pieces of multigrain bread
Salt and pepper, to taste

Makes 3 sandwiches

Directions:

1. Start out by boiling your eggs. Add 6 eggs to a small pot and cover the eggs with cold water. Bring it up to a boil, then turn off the heat, cover, and cook for 13 minutes.

2. While the eggs are cooking, prep the rest of your ingredients. Add the bacon to a frying pan and cook until crispy, about 5-7 minutes. Remove, drain on a paper towel and set aside. Next, remove the flesh from 1 avocado and mash. Add to a large mixing bowl. Then chop your olives, dill and parsley, and add to the same bowl. Next, add the Greek yogurt, whole grain mustard, hot sauce and the juice and zest of one lemon. Set aside until the eggs are cooked.

3. Once the eggs are ready, drain and add to an ice bath (so the cooking stops and it’s easier to handle). Remove the shells, chop, and add to the bowl with your other ingredients. Add in 1/4 cup of the micro greens and then add 1 teaspoon of salt and pepper and mix. Taste for seasonings and adjust accordingly.

4. Now, we assemble the sandwiches. First, toast the bread slightly, then spread Greek yogurt on both sides of the bread. Next, add a generous portion of your egg salad to one side, add a few slices of avocado and bacon, a big handful of micro greens and then close the sandwich. Cut the crusts off if you desire, cut in half, and enjoy!

Turkey Chili for the win!

More fall content coming your way! This is my Butternut Squash Pasta that will make your tastebuds absolutely explode with warm flavors. The roasted squash, shallots, garlic, herbs and nutmeg make for the most delicious creamy sauce when puréed with milk and Greek yogurt and then finished with freshly grated Gruyère. It’s HEAVEN.

The full recipe is on my website and also a part of the article I wrote for which features four of my favorite Fall dishes. Check it out!

https://www.hobokengirl.com/at-home-fall-recipes/

My grandmere’s Hamburger Stew is one of my absolute favorite dishes to make when the weather starts to turn. It’s hearty, delicious, and comforting. It feels like a warm hug and is exactly what’s needed tonight! Recipe on my website under “Margot’s Classics”.

Please take a moment to donate to the Leukemia & Lymphoma Society for Blood Cancer Awareness Month on behalf of my brave, bold, amazing sister Rebecca Tiehl! She was diagnosed with ALL when she was five years old and battled this terrible disease as a child. 31 years later she is here with us and kicking the world’s ass. Share and spread the world to raise money for an incredible cause.

We love you Becca!

The perfect appetizer for the end of the summer. Filet Crostini with burrata, balsamic glaze, fresh thyme and lemon zest!

Sausage, Pepper, and Feta Strata for this beautiful Saturday morning ☀️

Sundays call for Grammy’s lasagna!

Grilling season is still in full swing (don’t let the Halloween ads tell you otherwise!!) so I have a really delicious grilled sandwich for you to make. This is my spin on a class Bahn Mi (a traditional Vietnamese/French sandwich typically consisting of pork, pickled veggies, mayo, + cilantro). For my MC spin, I grilled a marinated pork loin (soy, honey, sriracha) + made a spicy mayo (mayo + hot sauce) that I spread on the baguette and also grilled, did a quick pickle on bell peppers/carrots/cucumber, and finished with parsley because I loathe cilantro! It’s a really unique and fun change up to the ol’ ham and cheese sandwich for lunch and it’s absolutely perfect to make in advance for a beach or pool day!

Full recipe on my website 👩‍🍳