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Pumpkin Alfredo-One Pot Pasta
I know, I know…it is not the time of year for all things pumpkin. I was cleaning out my pantry and noticed I had a can of pumpkin puree that would expire next month. That’s when this pasta recipe began to percolate deep in my brain. Channeling my inner autumn season, I decided I wanted to do more than many a sweet treat or dessert with this particular can of pumpkin puree. I thought…well, pumpkins are a squash food…and nearly everything tastes better with cheese…so Pumpkin Alfredo was born. Then I wanted to attempt to make it in one single pot. There isn’t anything much more satisfying when dinner is…
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Caribbean Jerk Risotto
Risotto has been a food I’ve wanted to master for years, ever since watching Giada religiously before my third child was born. Even though Giada made risotto look super easy, I have been intimated for a while now. Finally, I just decided to go for it last year. Turns out it is just as easy as Giada made it look. Risotto is typically made with white rice, but can also be made with short length pasta such as orzo or couscous pasta. My family likes risotto made with orzo pasta more than with rice. Also, when I make risotto with pasta instead of rice, the creaminess of the consistency tends…
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Baked Ziti
Throughout the years, I have both provided many meals for families and friends and received many meals from family and friends in times of need. While it is always nice to help another, if you are anything like me you tell someone you are going to bring them dinner and then forget until the day of, you suddenly remember and your kitchen doesn’t have anything that when combined would even be remotely edible. This is where baked ziti comes in. I almost always have the ingredients for baked ziti. Not only is it the perfect dish to provide a family a meal for, but it is one of my kids’…
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Copycat Olive Garden Creamy Gnocchi Soup
Can I tell you a secret? The day that Olive Garden came out with their soup, salad, and breadsticks combo I just about died and went to heaven. There are very few things that are more comforting and fulfilling during the fall season than a tasty soup, garlicky carbs, and a salad on the side. One of my favorite’s has to be hands down OG’s Chicken Gnocchi soup. The creamy texture combined with fresh vegetables and the pillowy goodness of the gnocchi, just the perfect combination of flavors and textures. I’ve been wanted to create my version if this soup for a long while now, but was stuck on feeling…
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Summer Corn Fettuccini
Here in Las Vegas, we are approaching our triple digit weather season; and when it is that hot, I try to create fresh, easy, and quick recipes that don’t require the oven. This particular recipe is definitely one of them. With the fresh vegetables and herbs mixed into the pasta, this version of fettuccini is perfect for summertime. Additionally, it can easily be a side dish, or add in some grilled chicken and it becomes the main course. I like to make this when corn is in season and slightly char the corn kernels, but it is still extremely tasty with steamed corn. If you have never heard of mascarpone…
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Instapot Unstuffed Italian Shells
I just love Italian type casseroles like lasagna and manicotti, but the preparation and time it takes is just not something I enjoy. I am all for a meal with multi steps, but if I have to use multiple pots and pans, I just can’t get on board. So, attempting to create this Italian goodness in the Instapot was something I knew I had to do. The sauté, pour, stir, and let pressure cook is my kind of meal. When I took a look in my pantry the other day, I realized I had a couple boxes of large pasta shells. It was then I decided I wanted to make…
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Chicken Stroganoff
Typically stroganoff is made with beef, but that isn’t the culinary rule. Stroganoff is just a cream sauce with meat, onions, and mushrooms. Knowing this, when I meal planned to make beef stroganoff and then did not in fact get beef for the said stroganoff…I improvised and made it with chicken. As much as I love the beef stroganoff, the chicken version was just as tasty and my children ended up loving it more. If you are not a mushroom lover, but want the true flavors of stroganoff, instead of using fresh mushrooms you can substitute cream of mushroom soup. Additionally, I love making stroganoff with pappardelle pasta, which is…
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Vodka-Less Penne
I am not someone who drinks…for many reasons. Other than personal values, I am SO easily affected by medication. I take Sudafed and I become loopy. I take hydrocodone and I can’t remember my own name. I can’t remember my own name if I don’t get at least 7 hours of sleep consecutively on a regular basis. I just don’t possess the mental capacity to add anything to my body. So when my younger brother came to me and asked if I’d take a look at his vodka-less penne recipe, I jumped in. Honestly, my first reaction to his request was ‘just buy the vodka and the alcohol cooks out’.…
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Cacio e Pepe Pasta
Some nights I just don’t want to put forth much effort for a meal, but I also don’t want to just throw some chicken nuggets in the oven. That is when quick pasta recipes come in handy. This pasta recipe has five ingredients, including the pasta…that’s it. I especially love this recipe because it can be served alone, or you can use it as a side for your meal. Grilled chicken is espeically tasty with this pasta. Also…cacio e pepe literally translates to cheese and pepper. You guessed it, this pasta sauce is freshly cracked black pepper and cheese. Personally, I love this sauce, but if you aren’t a huge…
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Meatless Monday: Mushroom Stroganoff
I’ve really been on a roll with making meatless meals. I decided to take a stab at mushroom stroganoff and see what the boys thought. Even Matthew decided it was just as tasty as beef stroganoff. Stroganoff is typically made with large pasta, like egg noodles. I prefer pappardelle pasta. They are still egg noodles, but on steriods. It makes for more fun eating the meal. An added benefit with this meal is that it is cheap to create. Cutting out the beef causes the price per serving to be below $1.25. Using the beef consommé instead of beef stock also gives it the beefy flavor without the meat. Plus…
