{pumpkin ravioli with crispy sage & brussel sprouts}

I have owned up to it in the past, but Chris definitely handles waaaay more of the cooking around here than I do (but I do think I am valuable support staff!).  When I'm left on my own for dinner, I generally opt for some sort of ready made meal like Trader Joe's salads or sandwiches- which is fine, but let's be honest it just not that exciting.

I decided to try out elevating a some pre-made Trader Joes pumpkin ravioli and brussel sprouts with a few simple cooking steps (something even I could handle).  In addition to the pack of pumpkin ravioli and brussel sprouts, I picked up a pack of fresh sage and saved some of the pepitas from these arrangements.  Rather than boring ravioli and steamed veggies, I created pan-fried pumpkin ravioli topped with crispy sage and roasted pepitas alongside pan-fried brussel sprouts (full explanation at the bottom of the post).

This dish serves two, but could easily be doubled or tripled to use for a dinner party which means you have no excuse to not host a few friends over this holiday season!

what you need:

• 1 pack pumpkin ravioli
• 1 pack par-boiled and seasoned brussel sprouts
• fresh sage leaves
• roasted pepitas
• butter
• vegetable oil

1. Pull off about two to three sage leaves per person and quickly fry in oil following these directions. Set aside on paper towel to drain excess oil. 
2. Boil water in medium saucepan and cook ravioli for about 6 minutes. Strain and set aside. 
3. While ravioli water is boiling, place a healthy tablespoon of butter into a pan on medium-high heat. Toss in brussel sprouts until they get slightly browned on each side- about 8 minutes. Set aside. 
4. In a separate pan, place another tablespoon of butter of medium-high heat. Gently toss in pasta until slightly crispy on edges- about 2 minutes. 
5. Place pasta and brussel sprouts alongside each other on plate.  Garnish with crispy sage and roasted pepitas.
6. Never eat a boring salad for dinner again.  

{pretzel, bbq pork & sweet potato burgers}

Yes- you read the title of this post correctly.  Does it sort of sound like I have lost my mind and threw a bunch of random stuff from our fridge into a burger?  I wish I could say that was the situation, but I consciously made the decision to put these ingredients together after discovering the existence of pretzel buns at Trader Joe's the other day. This burger is just that same old salty/sweet mix that never fails to satisfy so really it's not that crazy of an ingredient combo.  The salty pretzel bun mixed with sweet and tangy BBQ pulled pork makes for a pretty flavorful combination on their own- plus the pea sprouts and sweet potatoes thrown for some added crunch!

These burgers are the perfect item to bring to that super bowl party you are invited to this weekend not just because they take minimal prep and look fancy in addition to tasting good, but because they taste good cold.  Serving things at the correct temperature is always rough when it's pot luck situation where food has to travel and then also hang out among other guest's food for extended periods of time.  While I do prefer these burgers served warm, they definitely aren't going to disappoint anyone once they cool down! 

Recipe below the pretty pictures and check out what I made for the Super Bowl last year right here. 

{because sriracha makes everything better}

BBQ pulled pork pretzel burgers with Sweet Potatoes & Pea Sprouts

• pretzel buns from Trader Joe's
• microwavable container of ready made BBQ pulled pork from Trader Joes**
• one container of pea sprouts
• one sweet potato
• sriracha to taste
• mustard to taste
• 1/4 stick of butter

1. peel sweet potatoes. cut into 1/4 inch thick slices- about 2 to 3 slices per burger. brush slices with vegetable oil and roast in 450 degree oven until tender (about 10 minutes).  then pan-sear slices to add a little color and crispy-ness.
2. cut pretzel buns in half, lightly coat inside with butter and toast. 
3. heat BBQ pork in microwave according to directions on packaging. 
4. place sweet potato slices on burger, then add about 1/2 to 3/4 cup of the pulled pork.  Top with pea sprouts, sriracha & mustard!
5. optional: spear burger with some cute and decorative! :)

**note if there isnt a Trader Joe's near you: there is a Jack Daniels version of this BBQ pulled pork that I have seen in the frozen aisle of most big chain grocery stores. I can't vouch for the taste since I have never tried it, but I don't think whiskey ever hurt anybody...