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rightbackspatula

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It’s soup szn and this 𝑅𝑜𝓉𝒾𝓈𝓈𝑒𝓇𝒾𝑒 𝒞𝒽𝒾𝒸𝓀𝑒𝓃 𝒩𝑜𝑜𝒹𝓁𝑒 𝒮𝑜𝓊𝓅 recipe is SOUPer good!!🍜 Posting a little early tonight because my mom and I are off to see Les Miserables downtown tonight!♥️ Make sure you check out my blog post on this recipe so you can read about my tips on cutting corners, but not flavors. Trust me, you’re going to want to save this recipe in your back pocket for when that pesky cold hits mid-winter! Link in bio

PS my November ✨𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬✨ is still open. Check out my last post for details on how to enter!

𝑅𝑜𝓉𝒾𝓈𝓈𝑒𝓇𝒾𝑒 𝒞𝒽𝒾𝒸𝓀𝑒𝓃 𝒩𝑜𝑜𝒹𝓁𝑒 𝒮𝑜𝓊𝓅

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
1 tablespoon salted butter
1 small white onion chopped
3 celery stalks, chopped
2 large garlic cloves minced
10 cups chicken broth
1 shredded rotisserie chicken from @krogerco (about 3 cups)
3 cups egg noodles
4 large carrots, sliced
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tsp, freshly chopped parsley, plus more for garnish

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
1. In a Dutch oven or large pot, melt butter over medium heat. Add the onion and celery. Cook for 5-6 minutes until just tender and the onion is translucent.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chicken broth, followed by the chicken, carrots, bay leaves, oregano, basil, thyme, fresh parsley, salt, and pepper. Stir until all ingredients are evenly mixed. Increase the heat to high and bring soup to a boil. Once boiling, reduce the heat to a simmer, cover and cook for 20 minutes.
4. Add egg noodles and cook according to time on package.
5. Remove the bay leaves. Season soup with more salt and pepper if necessary.
6. Ladle into soup bowls and garnish with freshly chopped parsley and oyster crackers. Enjoy!

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November ✨ 𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬 ✨

In case you missed it, last week I shared a blog post with my 𝕋𝕠𝕡 𝟙𝟘 𝒎𝒖𝒔𝒕-𝒉𝒂𝒗𝒆 𝒌𝒊𝒕𝒄𝒉𝒆𝒏 𝒊𝒕𝒆𝒎𝒔 to survive the holidays! This month I’m giving two of my favorite items to 2 people!

WINNER #1 will have the option to pick between 𝕤𝕥𝕒𝕤𝕙𝕖𝕣 𝕓𝕒𝕘𝕤 (set of 2) OR 𝕞𝕒𝕘𝕟𝕖𝕥𝕚𝕔 𝕞𝕖𝕒𝕤𝕦𝕣𝕚𝕟𝕘 𝕤𝕡𝕠𝕠𝕟𝕤!

Rules to enter:
1️⃣ 𝗟𝗜𝗞𝗘 this post
2️⃣ 𝗙𝗢𝗟𝗟𝗢𝗪 @rightbackspatula on Instagram
3️⃣Tag a friend and 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 and 𝗦𝗛𝗔𝗥𝗘 your favorite Thanksgiving food🦃🥧🍠Multiple entries count!

That’s it! GOOD LUCK! ✨𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬✨will be open until Wednesday 11/20 at Midnight EST. Winner will be announced on Thursday 11/21 US residents only. **This giveaway is in no way sponsored, administered, or associated with Stasher or Amazon. By entering, entrants confirm they are at least 18+ years of age, release Instagrams of responsibility, and agree to abide by Instagram's term of use.

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Ohio is trying to transition to Winter with these 10 degree temps, but I’m still hanging onto Fall🍂🍁
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Sharing one last fall dessert board idea that would be perfect for your Friendsgiving or Thanksgiving get togethers.
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As always, everything on this board is from #TraderJoes, but you can recreate with any of your seasonal favorites!

𝗢𝗻 𝘁𝗵𝗶𝘀 𝗯𝗼𝗮𝗿𝗱:
-Maple Leaf Cookies
-Chocolate pumpkin mousse
-Oatmeal raisin dunkers
-Harvest chocolates
-Dark chocolate
-Carmel corn
-Seasonal gummies
-Boo bark (this might be gone by now since it’s seasonal)
-Chocolate covered
-Pumpkin spice wafers
-Yogurt covered pretzels
-Dried apricots
-Waffle cookies
-Pumpkin spice granola bark
-Cookie Butter
-Cookie and cocoa swirl spread

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Who needs fall scented candles when you can have this 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗮𝗻𝗱 𝗔𝗽𝗽𝗹𝗲 𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗔𝗰𝗼𝗿𝗻 𝗦𝗾𝘂𝗮𝘀𝗵?
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This recipe is full of both sweet, and savory flavors that produce delicious aromas that make your whole house smell amazing too. Recipe below. Blog post coming soon...
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𝕀ℕ𝔾ℝ𝔼𝔻𝕀𝔼ℕ𝕋𝕊:
2 acorn squash cut in half
1 Tbsp. olive oil
½ t. salt
⅔ cup #thetoastedoat granola (cherry streusel)
¼ cup parmesan cheese grated
½ tsp. basil dried
1 lb. pork sage sausage
2 Tbsp. olive oil
1 small onion, finely diced
1 cup apple, diced with skins
2 cloves garlic, minced
⅓ cup dried cranberries, coarsely chopped
¼ cup pumpkin seeds
¾ tsp. sage ground
1 egg
¾ tsp. salt to taste
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𝕀ℕ𝕊𝕋ℝ𝕌ℂ𝕋𝕀𝕆ℕ𝕊:
1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper or aluminum foil.
2. Cut each squash in half and drizzle with olive oil. Salt the inside of each squash half.
3. Place squash, cut side down, on the baking sheet and cook for 35-40 minutes.
4. Combine granola, dried basil, and Parmesan cheese in a small bowl and set aside while making the filling.
5. Sauté sausage in a nonstick skillet until cooked thoroughly.
6. Remove cooked meat and rinse to remove excess grease. Place in a large bowl.
7. In the same saucepan, add 1 tablespoon oil, onion, apple and garlic. Saute for 5-6 minutes or until onions become translucent.
8. Combine meat mixture with ⅔ of the breadcrumb topping mixture, and add remaining filling ingredients (dried cranberries, pumpkin seeds, egg, dried sage) in a large bowl. Toss to combine.
9. Fill each acorn squash half with ¼ of the filling. Sprinkle each with the remaining topping mixture.
10. Place squash back in the oven for another 8-10 minutes.
11. Garnish with fresh thyme and serve.

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Weekends are the best days for samples, do you agree?
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Another year, another snack themed Halloween Costume!! Y’all love the ડρⅈᥴꪗ ᥴꫝꫀ᥊ ꪑⅈ᥊ so much that I just had to incorporate it into my costume this year!!🍁☠️🎃 Hopefully #Costco doesn’t fire me for not wearing a hairnet 😏
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ડρⅈᥴꪗ ᥴꫝꫀ᥊ ꪑⅈ᥊
INGREDIENTS:
—Dry Ingredients—
2 cups Corn @chexcereal
2 cups Rice @chexcereal
2 cups Wheat @chexcereal
1-1 1/2 cups @cheezit
1 bag #gardettos Garlic rye chips
1-1 1/2 cups Sesame chips (from #TraderJoes)
1-1 1/2 cups Pretzel Sticks
—-Seasoning Ingredients—-
1 stick of unsalted butter
1 package dry @hidden.valley ranch dressing
1 tablespoon @franksredhot
1 tablespoon Worcestershire Sauce
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (add more for more of a kick)
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INSTRUCTIONS:
1. Preheat oven to 275 degrees.
2. In a large bowl, mix together all the dry cereal, cheez-its, garlic chips, sesame chips, and pretzels.
2. Melt butter and then add ranch packet, hot sauce, Worcestershire, dried thyme, garlic powder, and cayenne. Stir until combined.
3. Slowly pour seasoning mixture over the dry ingredients and stir until evenly coated.
4. Spread mixture on an oven safe metal baking sheet (you may need two). Bake for approx 1 hour, removing to stir every 15 minutes.
5. Let cool completely before serving or storing.

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ℍ𝕒𝕡𝕡𝕪 ℍ𝕒𝕝𝕝𝕠𝕨𝕖𝕖𝕟🎃
Every holiday needs a festive cocktail! This 𝕄𝕠𝕟𝕤𝕥𝕖𝕣 𝕄𝕦𝕝𝕖 is perfect for sipping while passing out candy or taking to share at a Halloween party! Hope y’all had the best day celebrating!
𝖗𝖊𝖈𝖎𝖕𝖊 𝖇𝖊𝖑𝖔𝖜 👇🏼
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INGREDIENTS:
Blackberries
Vodka
#bundaberg ginger beer
Orange slices
Rosemary for garnish
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INSTRUCTIONS:
1. Place 3-4 blackberries in the bottom of a mule mug. Squeeze the juice of one orange slice in the mug and discard the peel. Using a pestle, crush the blackberries until the the juice begins to release from the berries.
2. Pour in 1 shot of Vodka and stir to combine fruit juices with vodka.
3. Fill the mug with ice and top off with ginger beer. Give the 𝕄𝕠𝕟𝕤𝕥𝕖𝕣 𝕄𝕦𝕝𝕖 one last stir.
4. Garnish with an orange slice, blackberry and a sprig of rosemary.

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Last chance to enter my ✨Oct Giveaway ✨ so I might as well post another snack! Details to enter can be found on my last post [Halloween costume from last year].
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This fall trail mix is the perfect blend of salty, sweet, and fall! What’s not to love?🍁🍂
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INGREDIENTS:
Apple Cinnamon Pretzels
Pumpkin Spice Almonds
Caramel Corn
Roasted Pepitas
Dried Cranberries
TTO Granola [Macadamia Chunk]
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**All ingredients except for granola are Archer Farms from @target

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If you’re new around here, you’re in for a treat! 😉 Who remembers my Halloween costume from last year? Well guess what? I’m sharing it again to celebrate my big announcement... Did y’all see my stories??
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I FINALLY LAUNCHED MY BLOG!!! 🙌🏼💃🏻 rightbackspatula.com is live on the web. One of my first posts is a DIY tutorial on how to be a snack and make a good snack!😂🤤 It’s not too late to make your replica own this year.
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I’m celebrating with my October✨MONTHLY GIVEAWAY✨This month you will have a chance to win a $50 gift card from my favorite place to buy snacks... TRADER JOE’S! It only seems fitting!
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Rules to enter:
1️⃣LIKE this post
2️⃣FOLLOW @rightbackspatula on Instagram
3️⃣Tag a friend and COMMENT and share your favorite snack. Multiple entries count!
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That’s it! GOOD LUCK! ✨Giveaway✨will be open until Monday 10/28 at Midnight EST. Winner will be announced on Tuesday 10/29. US and Canada residents only.
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**This giveaway is in no way sponsored, administered, or associated with Trader Joe’s. By entering, entrants confirm they are at least 18+ years of age, release Instagrams of responsibility, and agree to abide by Instagram's term of use.

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Mini mummy dogs to celebrate Halloweeeeeeeenie! 🎃🤕🌭
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These mummy dogs only require a few ingredients. They’re easy to make and just as easy for guests to eat! Plus they’re pretty cute too!
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INGREDIENTS:
1 pckg Lil smokies or all beef hotdogs cut in half
1 pckg Pillsbury reduced fat crescent rolls
1/4 cup BBQ sauce
1-2 tsp sriracha optional
1 egg
1 tbsp mustard for eyes
Ketchup, Mustard, BBQ sauce for dipping [optional]
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INSTRUCTIONS:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, mix together BBQ sauce and sriracha. Toss hotdogs in the sauce
3. Unroll the crescent dough and seal the seams of the triangles to create rectangles. Using a pizza cutter, cut strips (about 1/4" thick) of dough. Stretch the strips to make them longer and wrap aroud the hotdogs, leaving a small opening for mummy mustard eyes. Place on baking sheet and repeat this process until all hotdogs are wrapped.
4. Whisk the egg and gently brush the wrapped mummies with the egg wash.
5. Bake the mummies for about 12-15 minutes, until crescent dough becomes golden brown. Remove from the oven and let cool.
6. Using a toothpick, dot mustard on each mummy to create eyes.
7. Serve on a platter with extra ketchup, mustard, and bbq sauce for dipping!
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Stay tuned for my October ✨GIVEAWAY✨ it’s coming soon!!

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Do you believe in love at first bite? If not, I’m convinced these stuffed breakfast peppers will change your mind. 😍
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Cooking is easy when you know what flavors you like. I love brunch and I love stuffed peppers so why not get the best of both worlds? This recipe is perfect for Sunday brunch, easy for meal prepping and would even be a great option for all of the upcoming holiday breakfasts. Recipe below ⤵️
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INGREDIENTS:
2 peppers, halved and seeded
1/2 lb maple breakfast sausage (you could substitute with ham, bacon or other breakfast meat)
1 redskin potato, diced
1-2 mushrooms, chopped
1/4 cup zucchini, chopped
1/4 cup yellow squash, chopped
1/3 cup bell peppers, chopped
Red onion, chopped
1 egg per pepper, scrambled or whole, you decide!
Scallions, sliced
Everything Bagel Seasoning
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INSTRUCTIONS:
1. Preheat oven to 375 degrees.
2. Cook maple breakfast sausage, rinse and set aside. (FYI I only use 1/2 log or 1/2 lb of sausage for this recipe. Use more or less to your liking).
3. Chop all vegetables for pepper filling and set aside.
4. Lightly spray cast iron skillet with nonstick spray. Place pepper halves in skillet, hallow side facing up. Lightly drizzle olive oil and sprinkle with Lawry’s seasoning and pepper. Bake for 10-12 minutes until peppers begin to soften.
5. While the peppers are in the oven, heat 1tbsp olive oil in a cast iron skillet or nonstick pan. Add potatoes and cook for 5 min until they begin to turn golden brown.
6. Add other chopped vegetables and sauté for another 7-10 minutes. Add cooked sausage and turn off heat.
7. Remove the peppers from the oven and evenly distribute filling into pepper halves. Add 1 to each pepper halve. You can either scramble and pour them into each half or crack one full egg in each half. [I’d recommend scrambled if you’re meal prepping, but the baked sunny side up egg was perfect to eat fresh out of the oven!] Return to oven and cook another 15-20minutes until eggs set.
8. Remove from oven and garnish with green onion and sprinkle with Everything Bagel Seasoning! 👌🏼

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Fry day is the best day!🍟🍔When in Cali...
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Getting my last fix in before I hop [on] the plane at LAX with a dream and my cardigan. What a week! Do y’all like IN-N-OUT or do think it’s overrated?

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I went silent on you in fear that something would not go as planned, but now I can happily share that my last minute flight back to Cali was because......
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I WENT TO SEE ELLEN!!! 🤩
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Y’all probably don’t know my love for Ellen unless you know me personally. I have watched @theellenshow for 14+ years and have been trying to request tickets for every bit of 10 years. Yes, TEN YEARS!!! I finally got the email last Friday night, of course just 3 days after I returned home from Napa. A long time in the making, but I still can’t believe this dream became a reality. As an added bonus, I got to sit on the iconic #friends couch. PIVOT! #friends25
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The taping we saw had Scarlett Johansson and Joel Kinnaman as guests and is set to air tomorrow 10-17-19!
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After all these years my Ellen Emergency fund finally came in handy and I have zero regrets. Just a reminder to keep chasing your dreams because when you least expect it, they can come true. And if that means turning around and flying back across the country 6 days later, do whatever you can to make it happen. Thankful for my friend Brett that came along to support my fangirling and awful dance moves!
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Any other Ellen or Friends fans out there? What are your favorite moments?
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As Ellen says...
BE KIND TO ONE ANOTHER!💙

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BOO! — It’s that time of the year to trick or T R E A T yoself! 🎃🧡🍫👻
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I was feeling festive this weekend so I made a Halloween themed dessert board. If you’re heading to a Halloween party, dessert boards are always an easy shareable item to bring with little mess to clean-up.
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Everything on this board is from either #homegoods or #traderjoes and is listed below⤵️
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[HOMEGOODS]:
-Ghost and Pumpkin cookies
-Pumpkin gummies
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[TRADER JOE’S]
-Spooky half moon cookies 🌓
-Petite pumpkin spice cookies
-Chocolate mousse pumpkins
-Spider gummies
-Harvest chocolates (mini pumpkin chocolates)
-Boo Bark
Halloween Joe Joe’s

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Saturday morning vibes 🧡
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I’m thinking about doing monthly giveaways. What do y’all think? What would you like to win??
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This Peanut Butter Banana Bread with Chocolate Chips from (@thebrowneyedbaker) is one of my faves! It has been taste tested by friends, family, and co-workers 20x over and then some and is constantly requested. It’s also a great easy gift for someone to say thanks or just because! There’s nothing like homemade baked goods! ♥️
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INGREDIENTS:
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
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INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Grease one 8x4-inch loaf pan or four mini loaf pans.
2. In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. Using a stand mixture, mix together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet ingredients until completely combined. Gently stir in the chocolate chips with a spatula.
5. Transfer the batter to the prepared loaf pan(s), smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out clean, 1 hour to 1 hour 15 minutes for big loaf pan, ~40min for mini loaf pans.
6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

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Stained lips and wine sips — I L♥️VED wine country!🍷 This was my first time in Northern California. Have y’all been?? If not, add it to your list!
I personally enjoyed Sonoma more than Napa because it was a bit more quaint and not so commercialized, but we were also there during Harvest so I’m sure that added to the chaos. I was completely mesmerized by the never-ending vineyards and beautiful views. We ended our trip with a tour of Alcatraz and the Browns game which we won’t discuss further.

I can’t wait to go back someday!! Scroll right for some of the highlights from our trip. ➡️
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Wineries we visited:
Gundlach Bundschu (Sonoma)
Sterling (Napa)
V. Sattui (Napa)
Hall for a hot second, couldn’t get in for a tasting (Napa)
Ferrari Carano (Sonoma)
Mazzocco (Sonoma)
Kunde (Sonoma)

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In honor of a 90 degree Ohio fall day, I made @damn_delicious roasted butternut squash and bacon soup. How was your Wednesday? 😂

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Happy Saturday!! I just got done getting my butt kicked at @shedfitnesscolumbus [for the 4th time this week 🥵💪🏼] so I’m rewarding myself with a Breakfast Pizza to start off this beautiful fall day!
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We’re heading to Napa next weekend so I’m trying to clean out my fridge and use ingredients that I already have on hand. That’s the beauty of brunch... you can repurpose meats, veggies [and carbs] into new recipes without having to eat the same thing for every meal. Y’all know I get bored eating the same thing.
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Side note: I saw these @stonefirenaan in someone’s cart at the store and searched the store for 5minutes until I found them! For those of you that are curious, I’ll save you some time... they’re in the bakery by fresh breads! 😉 They also have mini dippers which I love using for Charcuterie boards. Keep scrolling to see how I make this breakfast pizza ⤵️
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INGREDIENTS:
Mushrooms, sliced
Red pepper, sliced
Onions, sliced
@stonefirenaan Roasted Garlic Naan
Cheese (I used a combo of cheddar and pizza blend)
Spicy pepperoni
Eggs
Avocado, sliced
Green onion, sliced for garnish
Everything but the bagel seasoning
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INSTRUCTIONS:
1. Preheat oven to 400 degrees.
2. Sauté mushrooms, onions, peppers until they become translucent. Remove from heat and set aside.
3. Place Naan on prepared baking sheet with nonstick spray.
4. Sprinkle cheese on top of Naan. I used a combo of cheddar and pizza cheese, which is what I had on hand.
5. Slice up some spicy pepperoni or a breakfast meat if your choice and sprinkle on top of the cheese.
6. Add sautéed peppers, mushrooms, and onions.
7. Add eggs to the pizza. I suggest cracking in a small bowl before adding to the pizza just to ensure the yolks are not already broken. If you’re not a runny egg person, you could also scramble a couple of eggs beforehand and adjust the baking time.
8. Bake for 7-10 minutes until eggs are set and cheese is melted. Remove from oven.
9. Add sliced avocado and garnish with green onion. Sprinkle the shit out of your pizza with Everything Bagel Seasoning! 😋 @everything_but_the_bagel
10. Slice and serve!!!

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I’m so excited that @TheRealNightfood asked me to review their ice cream! If you saw my intro post yesterday, you’ll see I’m not shy when it comes to trying ALL of the ice cream flavors. This weekend I’ll be heading to @meijerstores to pick up 2 flavors to try.
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I need your help in picking the 2 flavors I should try — Comment below and tell me which two you think sound the best! 😋
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I can’t wait to give you the scoop in a couple of days! 🍨 #TryNightfood #Sponsored

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Hi 👋🏼 I’m Colleen, the gal behind Right Back Spatula! I’m starting to see a lot of new faces around here so I thought I’d do a brief introduction with some fun facts.

For starters, I’m a believer that delicious food creates lasting memories. Take this picture for example, 3 scoops of gelato in Croatia is not something you forget.🤪
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HERE WE GO!
1️⃣ I love to travel. Not only to explore different parts of the world, but to try new types of cuisine. So far my favorite meals have been in both Thailand and Croatia which is where I was this time last year! Needless to say, I’m itching to get another International trip on the books.
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2️⃣ I have a dog named Bella. I adopted her 6.5 years ago and have been severely obsessed ever since. She is often spotted in my stories begging for food or barking in the background. She also gets a homemade “birthday” cake every year!
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3️⃣ My account is probably best known for my breakfast skillets and charcuterie boards. Skillets are just delicious. If you haven’t made one, that’s the first recipe I’d recommend trying! As for boards, I love using my creativity to assemble or display all the goodies!
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4️⃣ Outside is the kitchen, I’m a Program Manager for a large Healthcare company in Columbus. I started as an intern 9 years ago and have been there ever since.
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5️⃣ I also have a side gig as a professional bridesmaid. Not really, but I’m well on my way to being the real-life 27 dresses. 💃🏻I’m starting to think I keep getting asked because these brides will know they’ll get good snacks at their showers and bachelorette parties? Go find my Chex mix post if you want a good story about my run-in with TSA😏
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6️⃣Last but not least!!! My motto is “If you leave my house hungry or sober, then that’s your own damn fault!” My friends will tell you that my fridge is always stocked for a family of 5 when it’s just me and Bella. In my defense, they’re always at my house looking for snacks so I have them on hand at all times.
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I LOVE hearing from you so if there is something you’d like to see more of please let me know! Thanks for following along and WELCOME to my kitchen!👩🏻‍🍳
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PS Blog coming soon... 😬

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