Sausage and Kale Pumpkin Pasta

I’ve been craving all of the savory fall flavors! It is hard to get pumpkin off the brain, so when I got this fabulous pasta bowl from Vietre recently, I knew I needed to jump in the kitchen and whip up a new creation! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 13 oz. Kielbasa Sausage (Roughly Chopped)

  • 2 Tablespoons of Olive Oil

  • 17 oz. of Gigli Pasta

  • 3 Cups of Raw Kale (Roughly Chopped)

  • 8 oz Sliced Baby Bella Mushrooms 

  • Salt and Pepper to taste 

  • 1 Teaspoon Chili Powder

  • 25 oz. Jar of Pumpkin Pasta Sauce or Try this Recipe.

  • Freshly Grated Parmesan


  1. Preheat Oven to 350 degrees.

  2. Roughly Chop your Sausage into halves and quartered pieces.

  3. Spread out evenly on a lined sheet pan. Bake for 20 minutes.

  4. While your sausage crisps, cook pasta according to package directions - al dente. Drain and run cold water to stop the cooking process, set aside.

  5. In a large sauce pan, combine Olive Oil, Kale and Mushrooms. Sauté for 5-10 minutes until everything is soft.

  6. Add in your jar of sauce, chili powder, salt and pepper. Mix well.

  7. Remove Sausage from the oven and add into the sauce mixture. Mix well ands let simmer on medium low heat for 10 minutes.

  8. In a large bowl, spoon in just some the liquid portion of your sauce. Toss the pasta in sauce.

  9. Then prepare bowls with sauce on the base, pasta (just tossed), and sauce containing Kale and Mushrooms.

  10. Top with grated Parmesan, and Cracked Pepper. Serve!

Asparagus and Prosciutto Madame

While we were out exploring the Cotwolds, we had dinner at the coziest restaurant in Chipping Campden. we had a delicious meal at The restaurant Huxley’s. I was really inspired by an amazing appetizer, so I wanted to share it with you! I put my own spin on it and added a fried egg to the top with some local honey. I hope y’all love it as much as we do. It is a great addition to any elevated meal. The dish can be prepared for a larger crowd, you will simply increase your quantities.

hUckleberry Collective
hUCKLEBERRY Collective


  • 10 oz. Asparagus, Washed and Trimmed

  • 2 Tablespoons of Extra Virgin Olive Oil

  • 1/2 Teaspoon Salt

  • 1/2 Cracked Pepper

  • 1 Large Egg

  • 4-5 Slices of Prosciutto

  • 1/4 Cup of Finely Grated Parmesan Cheese

  • Honey

  • Cracked Pepper to Taste


  1. Preheat oven to 400 degrees. Wash and trim the stems of your Asparagus, pat dry.

  2. On a large sheet pan spread out Asparagus. Drizzle with one tablespoon of Olive Oil, Salt and Pepper. Toss and spread out evenly.

  3. Bake Asparagus for 10 minutes.

  4. While your Asparagus bakes, prep a medium frying pan with your remaining tablespoon of Olive Oil.

  5. Fry your Egg on medium high heat about 3-4 minutes, or until edges form and crisp slightly. Remove from heat.

  6. Remove Asparagus from the oven.

  7. Begin assembling your plate. Prosciutto, Asparagus, Parmesan, Fried Egg, Honey, and Cracked Pepper to taste.


Spinach and Artichoke Casserole

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Spinach and Artichoke chicken Casserole 


  • 1 Cup of Basmati Rice 

  • 1/2 Teaspoon Sea Salt 

  • 1 1/2 Cups of Water 

  • 2 Tablespoons of Olive Oil

  • 3/4 Cup Chopped Yellow Onion 

  • 1/2 Teaspoon Cracked Pepper 

  • 1/2 Teaspoon Salt 

  • 1/3 Teaspoon Oregano 

  • 2 Cloves Garlic Minced 

  • 2 Cups of Frozen Spinach (Chopped and Thawed)

  • 2 Cups of Chopped Artichoke Hearts 

  • 5.3 oz Plain Greek Yogurt 

  • 1/4 Cup of Mayonnaise 

  • 2 Tablespoons of Sour Cream

  • 1 Teaspoon of Crystal Hot Sauce 

  • 2 Shredded Chicken Breasts (I used Rotisserie)

  • 2/3 Cup of Grated Dubliner Cheese (1/2 for mix and 1/3 for topping) 

  • 1 Cup of Shredded Mozzarella Cheese (topping)

  • Cracked Pepper to Taste 

  • Finely Grated Parmesan Cheese (topping to taste)

  • Scallions to Taste 


  1. Begin by cooking the rice. In a large pot over medium combine rice, water and salt. Bring to a boil, then reduce heat, and let simmer, covered, 15 to until rice is tender. Remove from heat and set aside.

  2. In a medium skillet, bring Olive Oil to medium heat. Add in the Onion, Garlic, Salt, Pepper and Oregano. Reduce heat, and let simmer. Once softened, remove from heat. 

  3. Preheat oven to 350 degrees. 

  4. Thaw and Chop Artichoke Hearts and Spinach. 

  5. In a large bowl, combine sautéed mixture, Artichokes and Spinach, Greek Yogurt, Mayonnaise, Sour Cream, Hot Sauce, Chicken and a 1/2 cup of Dubliner.

  6. Mix well and place into a greased casserole dish. 

  7. Top with 1/3 Dubliner and Mozzarella Cheese. 

  8. Bake at 350 for 30 minutes.

Tikka Masala and Coconut Basmati Rice

We are counting down the days until we are back in London! Our friend Jonathan lives just outside of the city, and loves the curry houses, so I have a modern Indian restaurant on my list. Tikka Masala is a famous dish in the UK, and I can’t wait to try it when we are there. If you haven’t experienced Indian food and want to ease into the delicious flavors, I highly recommend this easy weeknight Tikka Masala. It is full of spices and served alongside coconut rice for the perfect combination. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Tikka Masala

  • 2 Rotisserie Chicken Breasts (Pull from Chicken)

  • 3 Tablespoons of Olive Oil

  • 3 Garlic Cloves, minced

  • 1/2 Cup Diced Yellow Onion

  • 4 oz. of Cream Cheese, softened and cubed

  • 6 oz. Can of Tomato paste

  • 16 oz. Can of Tomato Sauce

  • 1 Teaspoon of Ground Turmeric

  • 1 Teaspoon of Masala

  • 1/2 Teaspoon of Ground coriander

  • 1/2 Teaspoon of Ground cumin

  • 1/2 Teaspoon of Chili Powder

  • 1/2 Teaspoon of Crushed Red Pepper Flakes

  • 1/2 Teaspoon of Ground Ginger

  • Chopped Cilantro for Garnish


  1. Begin by placing the Olive Oil, Garlic, Onion and Shredded Chicken into a skillet or cast iron pot. Sauté on medium heat until chicken begins to shred and other ingredients are soft. 

  2. Reduce heat to med-low and slowly add in tomato paste and tomato sauce. 

  3. Mix well and then add in Cream Cheese  and 1/2 Cup whole milk plain yogurt 

  4. Next, combine all spices; turmeric, masala, coriander, cumin, crushed red pepper and ginger. 

    Coconut Basmati Rice

  • 2.5 Cups of Water (add more water if necessary)

  • 1 13.5 oz Can of Reduced Coconut milk

  1. In a large pot over medium heat, bring water to a boil.

  2. Once at a rolling boil, reduce heat to medium high and add rice, coconut milk, and salt.

  3. Mix well and let boil re-establish, then reduce heat, and let simmer, covered for 15 to 20 minutes or until rice is tender.

Blueberry and Fig Galette

I am fully enjoying fig season! I’ve been cooking things up with my fig bounty over the past few weeks, and this blueberry and fig galette is one of my favorites. This is a great summer dessert option! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 1 Large Galette

Blueberry and Fig Galette

prep time: 50 Mcook time: 40 Mtotal time: 90 M


Blueberry and Fig Galette Crust
  • 2 Sticks Unsalted Butter 
  • 2 1/2 Cups of All-Purpose Flour
  • 1 1/2 Cups of Old Fashioned Oats
  • 1 1/2 Teaspoons of Kosher Salt 
  • 1 1/2 Tablespoons of Sugar
  • 1 Teaspoon Baking Powder
  • 1 Cup of Buttermilk 
Blueberry and Fig Galette Filling
  • 3  Cups of Sliced Figs
  • 1/2  Cups of Blueberries 
  • 1 1/4  Cup of Sugar 
  • 1/4 Teaspoon Salt 
  • 1 1/2 Teaspoons of Cornstarch 
  • 1 Tablespoon Lemon Juice 
  • 1 Teaspoon Vanilla Paste or Extract 
  • 2 Tablespoons of Honey 
  • 1 Egg 
  • 2 Tablespoons of Almond Milk


How to cook Blueberry and Fig Galette

Blueberry and Fig Galette
  1. Begin by preparing your filling ingredients.
  2. In a large mixing bowl, combine all filling ingredients EXCEPT, Vanilla and Corn Starch.
  3. Mix well and let sit for 30 minutes.
  4. Once you have your dough resting in the refrigerator and about 5 minutes before it is ready to come out, drain the liquid from your filling mixture, and then return to your mixing bowl. 
  5. You will then add in your Vanilla and Corn Starch.
  6. Once fully combined, let sit for 5 minutes, then you will spoon filling your dough disk. (See Dough Directions)
  1. In a large bowl, stir together Flour, Salt, Baking Powder and Sugar. Whisk together to make sure it is fully combined.
  2. Next you will cut your sticks of Butter into 1/2 inch pieces, and toss the pieces into the Flour mixture. Your goal is to coat each piece with flour, and slowly working the Butter into the flour.
  3. Flour a flat surface and pour the bowl out onto surface. You will use a floured rolling pin to start working the mixture together. You will have to worth flour back together with your hands throughout the process. The Butter will begin to form long sheets, and once you can tell everything is even throughout, return the mixture to the bowl.
  4. Hollow out a little hole in the center of our bowl, and add in the Buttermilk. Work the dough together using your hands, slowly folding in the Buttermilk. Once combined, dump out onto floured surface form your dough disk.
  5. Wrap disk in plastic wrap and refrigerate for 45 minutes. You will then return to your filling mixture to drain.
  6. Whisk together your Almond Milk and Egg for the Egg Wash.
  7. Preheat oven to 350 degrees and line a baking sheet with silpat or parchment paper.
  8. Once chilled, remove disk from refrigerator and roll out.
  9. You will spoon your filling into the center of your disk (leaving about a 1 inch border) then fold the edges into the center over the fruit.
  10. Brush edges of dough with Egg Wash.
  11. Bake for 40-45 minutes or until bubbly and golden brown. 
  12. After you remove your galette from the oven, you can drizzle on your honey.
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Peach and Prosciutto Salad

Summertime salad at its finest! These peaches were just begging to be turned into something delicious. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Peach and Prosciutto Salad

prep time: 5 Mcook time: 20 Mtotal time: 25 M


Peach and Prosciutto Salad
  • 2 Large Peaches (slightly firm)
  • 8 oz. Blue Cheese Crumbles 
  • 4 oz. Package of Prosciutto 
  • 3 Tablespoons of  Olive Oil 
  • Baby Arugula 
  • Cracked Pepper
  • Honey 


How to cook Peach and Prosciutto Salad

Peach and Prosciutto Salad
  1. Preheat oven to 400 degrees.
  2. Slice Peaches in half and remove the pit.
  3. Place  interior facedown on a parchment lined sheet pan.
  4. Bake for 5 minutes and then flip the Peaches. 
  5. Bake for 3 more minutes face up. 
  6. While your Peaches bake, slice Prosciutto into 2 inch pieces  (I used kitchen scissors to save the Prosciutto from breaking).
  7. Place 1 tablespoon of Olive Oil into a skillet and bring to medium heat. Begin sautéing Prosciutto pieces until the color changes and they are crispy. 
  8. Remove from skillet and place on paper towel to cool. 
  9. Once Peaches are finished baking, remove from oven and let sit for 5 minutes, then slice, leaving skins on. 
  10. Begin assembling your salad (you can serve 3 individuals or 1 large to toss). 
  11. Place Arugula first, then Peaches, Crispy Prosciutto and Blue Cheese. Top with Cracked Pepper, Olive Oil, and drizzled Honey to taste. 
  12. Serve and Enjoy!
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Spicy Okra Sloppy Joes

There are some meals that just make you think of your childhood. Sloppy Joes are one of those meals that beckon the memories of a school cafeteria, and even a good scene from Billy Madison. Nevertheless, I don’t care how old you are, Sloppy Joes are timeless. I’ve jazzed up a traditional Sloppy Joe with a very adult Southern spin. I hope you loved them as much as we did. Enjoy!

Huckleberry Collective
Huckleberry Collective

Yield: 8-10 Heaping Sliders

Spicy Okra Sloppy Joes

prep time: 1 hourcook time: total time: 1 H


Spicy Okra Sloppy Joes
  • Package of Sweet Dinner Rolls (Hawaiian Rolls)
  • 1 Pound Lean Ground Beef (Browned)
  • 2.5 Cups Roughly Diced Tomatoes 
  • 1/4 Cup of Chopped Banana Peppers
  • 1 Large Bell Pepper, Chopped
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon of Cumin
  • 1/2 Teaspoon of Chili Powder
  • 1/2 Teaspoon of Onion Powder
  • 1 Teaspoon of Mustard
  • 1/2 Tablespoon of Worcestershire Sauce 
  • 1 Cup of Ketchup 
  • 1 Cup of Water 
Spicy Okra Sloppy Joes
  • 2-3 Cups of Sliced Okra 
  • 2 Tablespoons of Olive Oil 
  • Cracked Pepper (to taste)
  • Garlic Salt (to taste 


How to cook Spicy Okra Sloppy Joes

Spicy Okra Sloppy Joes- Meat Sauce
  1. Begin by browning the Ground Beef in a large chili pot.
  2. Once fully cooked, remove the meat from the pot and drain it into a colander. Set aside.
  3. Place pot back on stove top, and add in two tablespoons of Olive Oil. It will have grease a meat drippings in pot- this is for flavor. 
  4. Next, add in the Tomatoes, Banana Peppers, and Bell Peppers.
  5. Sauté on medium heat until they are soft. Next, add in the Cumin, Chili Powder and Onion Powder.
  6. Once combined, add the drained meat back into the tomato sauce. Mix well, and then add in the Mustard, Worcestershire Sauce, Ketchup, and Water.
  7. Mix well, cover, and reduce heat to a simmer.
  8. Once Okra has finished roasting, begin assembling the Sloppy Joes.
  9. Slice Rolls and Toast. Then spoon on your meat sauce mixture, and top with roasted Okra.  Then you are ready to serve!
Spicy Okra Sloppy Joes- Roasted Okra
  1. Preheat oven to 400 degrees. 
  2. After washing and slicing your Okra, you will place it on a lined sheet pan and toss in Cracked Pepper, Garlic Salt and Olive Oil. 
  3. Bake on 400 for 10-15 minutes, or until crispy. 


-You can buy frozen sliced okra to save time. -You can sub potato rolls or hamburger buns. -I used sliders instead of hamburger buns, because we liked the smaller bite. -I sliced my rolls in half and toasted them before assembling. -You can use fresh or pickled banana peppers.
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Lemon Dill Potato Salad

I had a group of friends over for dinner last night to celebrate one of their Birthdays. I wanted to do lots of salads and a cheese selection. I started planning which salads and developed this delicious recipe. It is far from your traditional Potato Salad, but was a crowd pleaser. You can’t go wrong with Potato Salad in the South, so next time you need a side dish for church or your bbq, try this one! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Lemon Dill Potato Salad


Lemon Dill Potato Salad
  • 5-6 Large Red Potatoes 
  • 3/4 Cup Chopped Celery 
  • 1/2 Cup Sweet Relish 
  • 3 Dill Stalks Chopped (two mixed in and and one for garnish)
  • 1/4 Cup Olive Oil 
  • 1/4 Cup of Apple Cider Vinegar 
  • 2 Tablespoons Lemon Juice 
  • 1 Tablespoon Mayonnaise 
  • 2 Scallion Stalks Chopped (two mixed in and one for garnish)
  • Salt and Pepper to taste 


How to cook Lemon Dill Potato Salad

Lemon Dill Potato Salad
  1. Lightly peel Potatoes, removing any bad spots and leaving some Potato skin behind for color and texture. 
  2. Cut each Potato into 1 inch cubes. Place in a large pot of water and bring to a simmer, stir occasionally. 
  3. Simmer until fork tender all the way through, about 15-20 minutes. Drain well and and spread out on a sheet pan to cool- this will prevent them from continuing to cook.
  4. Place Potatoes in a large mixing bowl. 
  5. Add in remaining ingredients, one at a time, tossing in-between each one; Chopped Celery, Sweet Relish, Olive Oil, Vinegar, Lemon Juice,  Mayonnaise, Mustard, Two Dill Stalks,  and One Scallion Stalk.
  6. Add Salt and Pepper to taste.
  7. Top with remaining Scallions and Dill.
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Pulled Pork Sliders

As promised, I have a great Super Bowl recipe for every Rams fan out there. 6 hour Pulled Pork Sliders, that are simple and scrumptious. These sliders are topped with my signature slaw, then brought to perfection with Lillie’s Q BBQ sauce. This is a recipe you will make again and again. Enjoy and Happy Super Bowl Snacking!

Huckleberry Collective
Huckleberry Collective

Yield: 12 Sliders

Pulled Pork Sliders


Pulled Pork Sliders, Pork
  • 2.5 Lb. Pork Roast
  • 2 Tablespoons Pork Rub
  • 1 Tablespoon Mustard
  • 1 Tablespoon Onion Salt
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cracked Pepper
  • 1 Cup Apple Cider Vinegar
  • 1 Cup of Lillie's Q, BBQ Sauce (And more for topping sliders)
  • 1 Cup of Water 
  • 2 Tablespoons Olive Oil (for sautéing)
  • Slider Rolls 
Pulled Pork Sliders, Slaw
  • 1 Small Green Bell Pepper (Diced)
  • 1 Small Yellow Bell Pepper (Diced)
  • 2 Scallion Stalks (Diced)
  • 8 oz. Bag of Shredded Cabbage Mix
  • 1/2 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Mustard
  • 1/3 Cup of Mayonnaise 
  • 1/2 Tablespoon of Sugar 
  • 1/2 Teaspoon of Cracked Pepper 
  • 1/2 Teaspoon of Salt


Pulled Pork Sliders, Pork
  1. Place Pork Roast on a flat surface baking pan and slice in half horizontally. In a small mixing bowl combine; Butt Rub, Mustard, Onion Salt, Cracked Pepper and Brown Sugar. 
  2. Once combined, use mixture to coat and season all sides of Pork Roast pieces. Let Pork sit for about 10 minutes.
  3. Using your Instant Pot on the sauté function or skillet, bring Olive Oil to medium heat. Seer all sides of both Pork Roast pieces, then remove from heat. 
  4. Switch Instant Pot over to slow cooker, or use a slow cooker. Pour in the Apple Cider Vinegar, Water, and BBQ Sauce. Place Pork into Instant Pot or Slow Cooker on high heat setting for 6 hours.
  5. Remove from instant pot and shred. Assemble sliders with Pulled Pork, Sauce, and Slaw! Enjoy!
Pulled Pork Sliders, Slaw
  1. In a large mixing bowl, combine Apple Cider Vinegar, Sugar, Mustard, Salt, and Pepper. Mix well.
  2. Add in remaining ingredients and toss until everything is coated. Refrigerate for 1 hour before serving.
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Lobster Rolls

It’s Almost time for Super Bowl Sunday. I wanted to mix things up from our regular cheese dip and hot wing snacks for party inspiration this year, so I am focusing in on the teams and sharing a delicious idea that represents both of their cities. First up, these foolproof, and fabulously authentic Lobster Rolls for all of the Patriot fans out there. You’ll feel as if you’ve been transported to New England! Stay tuned, because I have some savory BBQ Sliders for all those Rams fans coming tomorrow.

Huckleberry Collective
Huckleberry Collective

Yield: 6-8 Small Lobster Rolls

Lobster Rolls


Lobster Rolls
  • 1-1.5 lb. Lobster Meat (fresh and fully cooked)
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Minced Shallot 
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Old Bay Seasoning
  • 1 Tablespoon Butter (for sautéing)
  • 1/2 Cup of Olive Oil Mayonnaise 
  • 2 Teaspoons of Lemon Juice 
  • 2 Tablespoons of Butter (for bun toasting)
  • 8 Top Sliced Buns
  • Scallions for Topping


Lobster Rolls
  1. Place Lobster Meat in a medium bowl and pat dry with a paper towel. Sprinkle with Kosher Salt, toss and set aside in refrigerator. 
  2. Preheat Oven to 375 degrees and begin prepping Rolls for toasting. 
  3. Melt two tablespoons of Butter in the microwave. Place Rolls on a sheet pan and open them slightly, so as to brush interior and exterior with melted Butter. Bake in a 375 degree oven for 6 minutes (or longer according to how toasty you prefer them).
  4. While Rolls toast, you will begin sautéing you Butter, Shallot, and Garlic. 
  5. Once softened, remove from heat and pour into a large mixing bowl. Add in, Mayonnaise, Lemon Juice, Old Bay Seasoning, and mix well. 
  6. Remove Rolls from oven and lightly coat the interior sides of each Roll with just a little of the Mayonnaise mixture (you will toss Lobster in what remains).
  7. Next, remove Lobster from Refrigerator and pour into bowl with remaining Mayonnaise Mixture. Toss Lobster until it is fully coated. Stuff each Lobster Roll, and top with Scallions. Enjoy!
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Asian Pot Roast

Oh have I got a good recipe for you... This Asian Pot Roast is one of our new favorites. I served the beef over Trader Joe’s Vegetable Fried Rice (or whatever veggie mix you prefer) for a seriously delicious meal. You’re going to lock in all the flavor with searing- then slow cook for 8 hours with the best sweet, savory, spicy flavor mix you can imagine. The most enjoyable part about this recipe is that you only spend 10 actual minutes cooking- but it tastes like you worked all day. Enjoy!

Huckleberry Collective

Asian Pot Roast

prep time: cook time: total time:


Asian Pot Roast
  • 2 Lbs. Beef Chuck Cubes
  • 1 Tablespoon Everything But The Bagel Seasoning ( If you don't have a Trader Joe's sub for Sesame Seeds, Poppy Seeds, and Garlic Salt.)
  • 1 Teaspoon Powdered Red Pepper 
  • 1 Teaspoon Onion Salt
  • 2 Teaspoons Cracked Pepper 
  • 2 Tablespoons of Honey
  • 1/4 Cup General Tso Sauce 
  • 1/4 Cup of Soyaki Sauce
  • 1/4 Cup of Hoisin
  • 1 Cup of Water 
  • 2 Tablespoons Olive Oil
  • 12 Oz. Shredded Carrot and Broccoli Slaw 
  • I served with Wontons and Trader Joe's Fried Rice (Optional) 


Asian Pot Roast
  1. You will begin by combining all spices into a bowl and mix well. Next, in an Instant Pot or skillet, bring Olive Oil to medium heat. 
  2. Next you will coat each piece of meat in seasoning and then sear in skillet or Instant Pot. Rotate meat so all sides are covered. Once the meat is seared on all sides (this locks in flavor), then turn off the heat.
  3. If you are using a skillet, place meat crockpot. You will then drizzle Honey over your meat (also sprinkle any left-over seasoning). Then begin adding in the General Tso, Soyaki, Hoisin, and Water. Lastly, add in the Broccoli and Carrot Slaw. Stir well, then set crockpot on medium heat for 8 hours. 
  4. Begin plating- I served topped with everything but the bagel seasoning along  with fried rice and wontons.
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Date Night Dinner

Will and I love to have a good stay-in date night. We treat ourselves to a good home cooked meal followed by Netflix! Our most common dinner is Steak and Baked Potato with some sort of green side. PSA: You don’t have to have a grill to make the steaks. You can never go wrong with a good Skillet Steak either.

Y’all always love a good meal idea, so I wanted to share our stay-in Date Night Dinner. it is pure savory goodness without the restaurant price-tag… Enjoy!

Huckleberry Collective

Date Night Dinner


Date Night Dinner- Steaks
  • 3/4- 1 lb. New York Strip Steak (One Per Person)
  • Steak Seasoning (We use a special mix from NY Butcher Shoppe, Coarse Salt, Black Pepper, Garlic Salt, Carraway Seed and Crushed Red Pepper)
  • Blue Cheese Crumbles 
Date Night Dinner- Sautéed Asparagus and Mushrooms
  • 1 lb. Asparagus
  • 2 Cups Baby Bella Mushrooms
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Onion Salt 
  • 1 Teaspoon Cracked Pepper 
Date Night Dinner- Baked Potatoes
  • Medium Sized Baked Potato (One Per Person)
  • Sour Cream for Topping
  • Shredded Sharp Cheddar for Topping
  • Pepper for Topping
  • Parsley or Scallions for Topping 


Date Night Dinner
  1. First begin with your Baked Potatoes, because they will take the longest. Pre-heat your oven to 375 degrees. Wash and clean them with paper towel. Lightly coat each Potato in Olive Oil. Bake on a greased sheet pan for 45 minutes.
  2. Next, you will begin prepping your Steak. Place Steaks on flat platter or board, and season generously on each side. Let Steaks sit out at room temperature for 20 minutes. 
  3. While Baked Potatoes cook and Steak sits, begin prepping your Mushrooms and Asparagus. Wash all of the  Mushroom and Asparagus pieces, then pat dry. You will begin trimming and cutting Asparagus. Remove the hard ends of the Asparagus (they are a white/green color). Then you will cut the remaining Asparagus stalk into thirds. Next, bring Olive Oil to medium heat in skillet. Add in Mushrooms, Asparagus cuts, Garlic Salt and Pepper. Sauté until soft, and reduce heat to low.
  4. Once your  Mushroom and Asparagus mixture has softened, begin grilling your Steaks. Place Steaks on a 600 degree grill- sear for 2 minutes per side. Then, reduce heat to 350 degrees by closing vents. Let Steaks continue to cook for 4-6 minutes depending upon thickness or desired temperature.
    Remove from grill and let sit on fresh platter for 2 minutes covered with foil.
    (We use a Big Green Egg Grill)
  5. While Steaks sit, remove Baked Potatoes from oven, you can tell if they are finished by poking holes with fork. 
  6. Begin Plating your food. Top Steak with Blue Cheese Crumbles. Cut open Baked Potato and dress with toppings. Add Mushroom and Asparagus mixture to plate. Serve Warm and Enjoy!
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