One Pot Pasta

I saw this recipe on Pinterest and was very intrigued! A ONE POT pasta dish – with ALL ingredients cooked AT THE SAME TIME and IN THE SAME POT?!?! I just HAD to try it out!

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Let me just say: EASIEST AND FASTEST recipe I think I’ve ever made. And tasted great too!

WHAT YOU NEED:
-12 0z linguine
-1 Onion, thinly sliced
-1 Cup cherry tomatoes, cut in half
-2 Tablespoons olive oil
-4 Garlic cloves, thinly sliced
-2 Sprigs of basil
-4 1/2 Cups of water
-Pinch of salt
-Pinch of pepper
-Parmesan cheese to top after cooked

Combine all ingredients except parmesan cheese in one large skillet or pot. Bring to a boil and keep at a boil for 9- 10 minutes, flipping/stirring the pasta every so often. It’s important to keep the pasta at a boil so all the water evaporates!!  At the end of 9-10 minutes the water should be pretty much evaporated. And TADAA! You’re done! Dig in and top with the parmesan cheese!

This is also an easy dish to add any kind of protein too, such as chicken, steak, pork chops…etc!

This is such a simple recipe with the added bonus of easy clean up! I hope you enjoy!! 🙂

Black Bean Tacos: Take 2

You guys remember a week or so ago when I made Black Bean Tacos and I was contemplating how to make these even healthier AKA not frying them up. I had thought about baking them on a cookie sheet and placing another cookie sheet on top until they were able to hold the “taco” shape.

Well……IT WORKED! I grabbed a cookie sheet and sprayed it with cooking spray. I plopped on 6 corn tortillas and put them in the oven while it pre-heated to 350 degrees. In the mean time I made the black bean part of the recipe. Then, after the tortillas had been in for about 5 minutes, I took them out, placed the black bean mixture on one side of each tortilla then folded the other half of the tortillas over. For the most part, they stayed, but a few I had to hold down while I placed the other cookie tray on top. Plop them in the oven and bake for about 10 minutes. Then take the tray(s) out. You can now take off the top tray. Flip the tacos and bake for another 10 minutes. And there you have it, baked black bean tacos!

Again, you can eat plain or top with your favorite taco item, such as salsa, sour cream, avocado, hot sauce….whatever you’d like!

Hope you enjoy! 🙂

Veggie Pasta? Don’t Mind If I Do!

So, my pantry and fridge are looking pretty bare and I need to go grocery shopping. That’s on my to do list for tomorrow, which means I was stuck staring at a barely filled fridge and pantry. What did I find in the back? A box of Mueller’s “Hidden Veggie” Pasta. A full serving of veggies in every 4 oz serving of pasta is what the box says! Well, why not when I have nothing else to eat. I put the pasta on the stove to cook and tried to think of some sort of sauce I could put on top, seeing as I had no kind of pasta sauce in the house. WHAT?! you say? Yes! I told you my pantry was bare!

Well, I just decided to go for a lemon-y garlic something. I minced 2 cloves of garlic and added a hefty few squirts of lemon juice. Once the pasta was drained I added that and stirred. I added a little more lemon juice and some Italian bread crumbs and mixed again. Then finished with some pepper on top. Pretty good I would say! It is definitely a very lemon flavor, so If you don’t like that “lemon punch” you get with lemons, you probably won’t like this dish. Nonetheless, here is the recipe I just made up.

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WHAT YOU NEED:
-1 Box of pasta
-2 to 3 Cloves of garlic, minced
-1/4 Cup lemon juice (or adjust to your preference)
-1 to 2 Tablespoons Italian bread crumbs
-A dash of two of pepper

Cook pasta, drain. Combine minced garlic, lemon juice, and bread crumbs. Mix in pasta and top with pepper. 

Side Note: The “veggie pasta” didn’t taste any different than regular pasta. If you see it in your grocery store, give it a try! Can’t hurt to add some hidden veggies into your pasta meal! 😉

Hope you enjoy!

Dinner & Dessert!

I was in the mood to cook & bake today…and well…that is what I did.  I will have to put in some extra time at the gym tomorrow…

So both recipes I made I found on Pinterest and wanted to try them out.

For dinner I made “Key West Chicken” and adapted the recipe from here

WHAT YOU NEED:
-3 Tablespoons Soy Sauce
-2 Tablespoons Honey
-1 Tablespoon Vegetable Oil
-Juice of 1 Lime (2 Tablespoons)
-2 Cloves of Garlic, minced
-2-3 Chicken Breasts

So I used frozen chicken breasts. I let them thaw out and then cut them up into bite sized chunks.  For the marinade, combine all of the other ingredients and mix them up in a casserole dish or large flat dish. Place the chicken chunks in the marinade and coat all sides, then leave to sit in fridge for 30 minutes, turning once within that time. The longer they sit, the more flavor they will get, so leave them in for an hour if you want! After the chicken has marinaded, you can pop it in the oven, on the grill, or in a skillet (what I chose). I cooked them for about 7-10 minutes, turning them occasionally.
I paired the chicken with a baked potato and some sauteed onions. Mmmmmm!

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For dessert, I decided to make “Brown Sugar Blondies,” which let me say, looked Oh so good just through the screen of the computer! I got the recipe from here  which actually had them as Valentine blondies.

WHAT YOU NEED:
-1 Cup All Purpose Flour
-1 Cup Packed Brown Sugar
-1/2 Teaspoon Baking Powder
-1/8 Teaspoon Baking Soda
-1/2 Teaspoon Salt
-1/3 Cup Butter
-1 Egg
-1 Tablespoon Vanilla Extract
-1 to 1 1/3 Cups M&Ms

Preheat oven to 350 degrees

Melt butter. Combine butter and brown sugar and mix well. Add egg and vanilla, mix. Add flour, baking soda, baking powder, and salt. Add half of the M&Ms and mix. Spread batter in a 9×9 baking pan and sprinkle the rest of the M&Ms on top. Place in oven and bake for 15-20 minutes.

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Man oh man were these good! I hope you enjoy them as much as I did! 🙂

Busy day = quick meal!

Man! What a day. I think I was home for maybe 20 minutes today between 8am-6pm. Needless to say, the day wore me out and I didn’t want to slave over a home cooked meal. So, what’s the solution you ask? Something in the crockpot of course!! And lucky for me, this meal could be cooked in the crockpot on high for 2 hours instead of the usual 4! (Double win!)

Now, you guys are in for a real treat. This is my Grandma’s recipe (in other words: it’s going to be delicious!). It is called vichyssoise, or better known as potato leek soup. It can be served hot (my preference) or chilled. Also, this meal can be cooked in the crockpot or on traditional stovetop.

WHAT YOU NEED:
-2 large sweet onions
-2-3 potatoes (yukon or baking will do)
-1 large leek (or 2 small leeks)
-1 to 1 1/2 cups chicken broth
-1/2 cup milk
-2 Tablespoons butter
-hand blender
-1 dollop of sour cream for garnish (optional)

 

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So first you need to slice and clean your leek(s). Cut about 1/2 inch from the root and then cut about 1/2 inch from where the “leaves” start to form.  Next, cut the leek lengthwise, so you are left with 2 pieces. Wash each side thoroughly under running water, making sure to get in between the layers to get out any dirt or sand. After they are washed, slice it up and throw it in the crockpot with the butter. Next, chop up your onions and potatoes and add them to the crockpot. Then add the chicken broth. Put the cover on and turn the heat to high for 2-4 hours, stirring occasionally if you are able.  Once the contents are soft, turn the crockpot off. Add the milk and insert the hand blender and start blending! After the soup becomes smooth you are ready to serve with a dollop of sour cream!

Side note: If you make this stovetop, melt the butter in a pot, then add the leeks and onion. Cook for 5-7 minutes, stirring occasionally. Then add potatoes and chicken broth and let simmer for 30-45 minutes, stirring occasionally. Then add milk and blend with hand blender.

 

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I hope you enjoy this recipe! It is one of my favorites that my Grandma makes, and I hope to continue her good cooking skills! 😉