Creamy Garlic Pasta

I found this recipe via Pinterest and it was amazing! It was so easy to make and tasted SO good- my entire family adored it. 

via

Ingredients:

2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley 

Directions:

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for 1-2 minutes.  Add butter and melt, stirring constantly.  Add salt, pepper, and 3 cups chicken broth.  Bring to a boil.  Add the pasta and cook according to box directions.  Add a little more chicken broth if the noodles start to stick to the bottom and burn.  Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  Serve immediately.

Enjoy!

Comfort Food Edition: Twice Baked Potatoes

Sometimes, you just need carbs. Does that sound familiar to anyone else? Yesterday was one of those days for both Jase & I, so for dinner, I wanted to make one of his favorite meals- Twice Baked Potatoes! These little carb-happy dinner delights are easy, delicious, and will satisfy any comfort food craving. 

Please note: this is a picture from google and I feel like it has WAY too much cheese on the top...but you get the idea :)

I modified a Pioneer Woman recipe awhile back to include broccoli, and we love it! Enjoy!

Ingredients: 

8 potatoes, rinsed and scrubbed

1 stick butter

1 C Sour Cream

1 C bacon bits 

1 C shredded cheddar cheese

Broccoli: as much as you want, cut into little florets with the stem removed

Lawry's seasoning salt

First, wash and scrub the potatoes. Poke a few holes in them with a fork and stick them in a 425 degree oven for 1 hour, 15 minutes. 

When the potatoes have ~20 minutes of cooking time left, steam your broccoli, drain, and then rinse with cool water to prevent it from continuing to cook and turn that pea-green color...I hate that. You want your broccoli to be deep green.

Cut up 1 stick of butter and throw into a big bowl with the sour cream and bacon bits.

When the potatoes are finished cooking, pick them up with a hot pad (be careful: they will be VERY hot!) and slice length-wise. Scoop out the insides, being careful not to break holes in the shell, and add to the bowl of butter/sour cream/bacon. Then, mash them all together! You can make the mixture as lumpy or as smooth as you want, adding milk for extra smoothness. Add Lawry's seasoning salt and pepper to taste, as well as the shredded cheddar cheese. Mix all together, and lastly, add the broccoli. 

Scoop the potato filling back into the potato shells and top with extra cheese, if you so desire. Pop those potatoes back in a 350 degree oven for 15-20 minutes, until thoroughly cooked. Remove and enjoy!!

Double Broccoli Quinoa- My All Time Fav Recipe!

I can't believe that I haven't posted this recipe yet-- I found it a few years ago and it is easily my all time favorite dinner dish to make. In the past, I've made it for roommates, friends, my family, and Jase- and it's unanimously loved. Warm and full of yummy things, it's the perfect meal. 

Picture and recipe via

Ingredients: 

3 cups cooked quinoa*

5 cups raw broccoli, cut into small florets and stems
2 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: sliced avocado, crumbled feta cheese

Heat the quinoa and set aside (*instructions for cooking quinoa at the end of the recipe) 

Then, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Top with the remaining almonds, some sliced avocado, feta, or any of the other toppings!

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

Quinoa & Brocolli Casserole

I'm back!

Seriously, I know it's been months since I've posted anything, but during my blogging hiatus I have gathered so many delicious new recipes... I'm excited to share them all with you!


I don't know if I've mentioned this before, but I love quinoa. If you haven't had the delightful experience of trying quinoa yet, here's your chance.

I found this lovely recipe on Pinterest and modified it a bit....and it was a huge hit! I've made it several times now for Jase & I, and for my family, and everybody loves it. It's comfort food made healthy, and I love that. Enjoy!

Ingredients

• One 10oz can low-sodium Cream of Broccoli or Mushroom soup
• 1/3 c. reduced fat mayonnaise
• 2 Tbs milk
• 1 1/4 C. shredded cheese of your choosing- cheddar, colby-jack, etc. 
• 1/2 tsp Splenda or Sugar
• 1/4 tsp Black Pepper
• Dash freshly grated nutmeg
• 2 C cooked broccoli
• 1 1/2 C cooked quinoa
• Parmesan Cheese

If you have never cooked quinoa before, don't fret. It's super easy. To make 1.5 C cooked quinoa, follow these steps: 

Rinse 3/4 C quinoa in a fine sieve. In a small saucepan, combine the quinoa, 1.5 C water, and 1/4 tsp salt. Bring to a boil over high heat. Reduce heat to medium-low and cover. Cook 18-20 minutes, or until fluffy and the white tail is visible. Fluff with a fork.

Instructions:

Preheat oven to 350 degrees and coat a shallow (8×8) casserole dish with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole dish.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden. 

Makes 8 generous 1/2-cup servings.

Fettuccine Alfredo

I have never been a huge fan of Fettuccine Alfredo, but it's one of Jase's favorites, and since he is eating real food again after a long two weeks of bland, soft foods, I decided to make it for him last night for dinner. I found a recipe over at Pioneer Woman's website, and it was amazing! I don't even want to think about how many calories are in it, so I won't. I halved the recipe and it was perfect for 2 people. 


Enjoy!!

photo from here

Ingredients

• 1 pound Fettuccine Noodles
• 1 Stick butter
• 1 Cup Heavy Cream
• Salt and Pepper, to taste
• 2 Cups Freshly Grated Parmesan Cheese

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

Baby Pasta Shells with Asparagus

photo from here

 Jase had his tonsils out two weeks ago, so I didn't post any recipes during that time because our meals mostly consisted of mashed potatoes and jello and popsicles. 

Yesterday, I found this recipe here and loved it immediately. I am a sucker for anything asparagus, and Jase loves pasta, so I thought it would be fitting for his first "real food" meal since the surgery. It was so so so so delicious- I think it's safe to say it was our favorite pasta dish yet. 

Enjoy!

 Baby Pasta Shells with Asparagus *

*I modified the recipe slightly from the original by using Trader Joe's 3 Cheese Pasta Sauce instead of homemade marinara. Because that Trader Joe's sauce is addicting and wonderful and we love it.

Ingredients

• 8 oz baby pasta shells (gluten free use brown rice pasta)
• 1 bunch thin asparagus, tough ends removed
• 1 1/2 cups homemade marinara sauce (recipe follows)
• 1/4 cup Pecorino Romano
• salt and fresh pepper to taste

Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Easy as pizza.

My amazing mama can be credited for this pizza recipe. It is one of my favorite meals from home! We make it at least once every two weeks....Jase and I love to roll out the dough and cut it with a heart-shaped cookie cutter (about 5" wide) for perfect "baby pizzas." Enjoy!


Dough Ingredients 


1 pkg active dry yeast (a small tablespoon)
1 cup warm water (105 to 115 degrees)
1 teaspoon of sugar
1 teaspoon of salt
2 Tablespoons of oil
2 and 1/2 cups of flour

What you do

Put the yeast in a bowl and add the water and the sugar. (sugar helps to activate yeast) and wait about five minutes. It should foam up just a little) A tip to measuring the water temperature is to keep your hand in the water as it runs and just before it gets too hot to keep your hand there, that is the perfect temperature)


After five minutes, add the salt and oil and flour. Mix it all up, give it a little while to raise (if you have time).


Then, roll it out, cut it into little circles and add desired toppings!

Bake at 425 for about 15 minutes.

Slow Cooker Beef Stew

I got this lovely recipe from a friend who promised it was the easiest, heartiest, best tasting stew around. She was right! It took me ten minutes to get everything in the crockpot, I left for school/work, and when I came home at 6pm my house was filled with the most savory aromas- seriously, my mouth was watering! Jase and I both agree it pretty much rocked our world. Enjoy! 

Crock Pot Beef Stew

1 pound beef stew cubes

4 carrots, sliced

4 medium potatoes, cut in large chunks

1 (1-oz) package dry onion soup mix

2 (10.75-ounce) cans cream of mushroom soup 

(you could get light soup to make the stew healthier)

1 (8-oz) can tomato sauce

1 (10-oz) package frozen green peas

Mix all liquid ingredients in a medium bowl. Add all ingredients to a slow-cooker and cook on low for up to 12 hours.

Baked Lemon Pasta

Another delightful recipe from The Pioneer Woman (that lady is genius).

I love it because it has lemons.

Jase loves it because it is filling, creamy, and absolutely mouth-watering.

It's simple, refreshing, and the lemon-on-pasta thing gives a unique spin on pasta. We love it!

One problem we run into a lot when cooking, is that we often end up with loads of leftovers that go to waste (because one of us refuses to eat left overs. It's me. Sorry folks, I just can't do it) This recipe is nice because if there are just two or three of you, you can easily half it and cook it in a little 8x8 pan for a perfectly portioned meal.

Enjoy!

Ingredients

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.