Quick and Simple Pasta w/ Garlic Tomato Sauce

It's that runny nose, coughing, flu and cold season. I know first hand as I have spent the last 4 weeks being sick on and off. As you can imagine that coming home after spending the day at work trying to keep my lungs in place and cooking for 3 hours, isn't exactly on my list of priorities. So it's during this time that I seek out easy to craft, but still comforting, dishes. 

This pasta dish is perfect for next day lunch or a quick dinner for a large group. Plus it's totally vegetarian friendly! 

What You Need to Serve 4:

- 1 cup of pasta (I used Penne because the ridges hold more sauce).
- 3-4 large tomatoes (such as Ugly Ripe)
- 3 small shallots, diced small.
- 6 cloves of garlic, diced small.
- 1/2 cup heavy cream.
- 2 Tbs Parsley, chopped.
- 1/2 tsp of sugar.
- 2 Tbs dried basil.
- Salt and pepper to taste.

What To Do:

- Bring a large pot of water to boil and cook pasta to al dante (about 6-8 minutes), strain and set aside.
- While the pasta is cooking, puree tomatoes and strain to get rid of seeds and skins.

- Dice shallots and garlic.

- Add oil to a skillet on low heat, allow to warm through before adding in shallots an garlic.

- Raise the heat to medium-low and slowly roast the garlic/shallot mix. Do not allow to burn or you will have to start over.

- Pour pureed tomatoes over the garlic and shallots, season with basil, salt, pepper and sugar. Allow to simmer for 10 minutes.

- Taste for seasoning after simmering. Adjust as needed.

- Stir in fresh parsley and heavy cream, allow to reduce for 2-3 minutes. Stir in pasta and top with any leftover parsley.

- Serve hot and enjoy!

Click here for printable recipe.

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Pecan Pie Cookies

Pecan pie is delicious, no matter how you may be inclined to pronounce it. But eating an entire pecan pie is usually frowned upon, you have to take one slice and hope no one notices that you cut your slice to be 4x bigger than everyone else's. Cookies, however, are an easy food to hide in your hands, or pants, or cleavage (this I do not recommend as these cookies are somewhat sticky, but I won't judge). Also these take about 10 minutes to bake in the oven, that's it! In half an hour you can gain about 4lbs and call your Holidays a success. 

What You Will Need for Approximately 24 cookies: 

- 2 prepared Pie Crusts.

- 4 tbs unsalted butter.

- 1/2 cup of pecans, I did not chop mine but you can.

- 2/3 cup of brown sugar.

- 1/2 cup of light or dark corn syrup.

- Pinch of salt.

- 1 tbs of vanilla extract.

- 4 eggs.

- 1/2 cup of bitter or semi sweet chocolate chips for decoration. 

What to do: 

- Preheat oven to 400F. 

- Melt butter in sauce pan over medium low heat.

- Add in the brown sugar, corn syrup, pecans, salt, vanilla extract and mix in with the melted butter.

- Slowly add your eggs on a low heat and stir continuously. Be careful with this step as a high heat can turn your pecan mixture into scrambled eggs. 

- Continue to stir for a few minutes, allowing the mixture to thicken, do not allow to dry out! 

- Roll out your dough (make sure not to do this first as the butter in the dough will melt and you will not get that flaky crust). 

- Cut about 3 inch rounds and spoon your mixture into the middle.

- Bake for approximately 8-10 minutes, until edges are golden brown.

- Allow to cool. Drizzle with melted chocolate (melt on high in microwave in 30 second increments until fully melted, stir in between). 

-Serve with some hot tea or a hot toddy and enjoy! 

Click here for printable recipe!

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Chocolate Bark w/Peanuts and Bacon

This is my very first year baking cookies on my own, with the plan to hand them out to people I care about. Unless, of course, they turn out horrible, in which case I will eat them all myself (tis the season!). 

Though I am making a variety of cookies (watch for them, they will be coming very soon!), I wanted to add something different to the cookie boxes and make some chocolate bark. With bacon. Because who doesn't like bacon? (If you raised your hand, this recipe is not for you, but I forgive you). 

What You Will Need: 

- 8 strips of cooked bacon (or just cook the whole package, no such thing as leftover bacon)

- 18 oz semi-sweet or bitter-sweet chocolate (I used a combination of both)

- 1 cup of unsalted peanuts 

What to do: 

- Cook the bacon until crispy, drain on a paper towel. 

- Chop the bacon into small pieces. 

- Melt the chocolate in a double boiler (glass bowl over a simmer pot of water, do not allow the bowl to touch the water).

- Once the chocolate is fully melted, stir in the peanuts and spread evenly onto a parchment lined sheet. (Use parchment, not wax, it will me much easier to remove). 

- Top with bacon pieces and allow to fully cool and harden in the refrigerator.

- Use a sharp knife to cut into desired sized pieces and serve alongside your favorite cookies! 

Can you tell I really enjoyed taking pictures of this chocolaty bacon mess?

Click here for printable recipe!

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Pumpkin Cheesecake Dip

I could just sit and eat this with a spoon, no sharing required. 

Tis the season for entertaining! Dinner parties, holiday parties, Christmas Eve, Christmas...etc. Chances are, this time of the year, you're either hosting or attending one of these get togethers. This dessert dip is always a hit, it's easy to make (even if you make your own pumpkin puree) and it's tasty as hell!

What You Will Need: 

- 1lb of room temperature cream cheese. 

- 1 cup of Pumpkin Puree. 

- 4-6 oz of Cool Whip or whipped cream. 

- 2/3 cup of sugar. 

- Pinch of salt. 

- 2 Tsp pumpkin spice*

- 1 Tbs of Vanilla extract.

- Pecans, walnuts and cookies for garnish and dipping. 

                

         
       *Pumpkin Spice is a blend of Nutmeg, Allspice, Cinnamon and Ginger. 

What To Do: 

- Beat together the cream cheese and sugar until smooth.

- Mix in pumpkin puree, vanilla, salt and spices until fully incorporated. 

- Carefully fold in the Cool Whip and garnish with crushed pecans. 

- Serve with your cookies of choice, this dip is perfect with graham crackers or a chocolate cookie like a Milano. 

- Make ahead and keep in the fridge for up to 2 weeks (less if using fresh pumpkin puree).

For printable recipe, click here!

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Quick Tip: Pumpkin Puree

It's fall, which means it is pumpkin season. Before you reach for the canned stuff, buy a pumpkin and make this. It's quick, easy, keeps for a good while and you know exactly what goes into it! 

Now, quite frankly, this is not a recipe, this is a technique (as most of my Tips are). There is only one ingredient! 

What You Will Need for 2 lbs of Puree: 

- 1 baking pumpkin, 4-6 lbs. (A baking pumpkin is medium sized and is freckled slightly). 

- Kosher salt for flavor (optional) 

What To Do: 

- Heat oven to 400 degrees F

- Wash the pumpkin and remove the stem carefully by twisting. 

- Cut the pumpkin down the middle and remove seeds and fibers. (Save seeds to roast later!) 

- Place each half of the pumpkin, skin side up. Bake for 45 minutes, until a a knife or fork goes in and out easily. 

- Allow to rest until fully cooled, this is important, otherwise you will burn yourself. 

- Scoop the pumpkin out of the skin, or remove the skin as I did with my pumpkins. 

- Pulse in a food processor until smooth.

- Store in the fridge for up to 1 week. Or use immediately in dips, drinks, and baked goods! 

Click here for printable recipe! 

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Apple Cider Sangria

I have a friend who, in high school, ate an apple at lunch every single day. Both of her parents are doctors so it seems she, single handedly, busted the "apple a day" myth. I have a feeling she would have enjoyed her daily apple more if it were soaked in sangria.

It is almost Thanksgiving, which means that apples are in season, this also means that my mother is buying them by the truckload and then complaining because no one is eating them quickly enough.

This sangria is, of course, the only reasonable solution. Also, hello, there is nothing like boozy apples to get you through another Thanksgiving filled with cheek-pinching aunts and a-tad-too-drunk-and-slightly-inappropriate uncles. (Or is that just my family?)

What You Will Need: 

- 1 bottle of white wine (Pinot Grigio works well for this). 

- 4-5 apples of your choice (I used Pink Lady), cubed. 

- 2 1/2 - 3 cups apple cider, chilled. 

- 1 cup club soda.

- 1/2 cup (or more) of ginger brandy or cognac. 

What To Do: 

- Chop the apples, pour over the rest of the ingredients and stir. 

- Serve chilled and preferably a few hours after making the sangria (this creates the boozy apples we discussed earlier). 

Printable Recipe Here!

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Chickpea and Feta Salad w/ Grape Tomatoes

I am consistently looking for a healthy option for lunch, but I'm a carnivore at heart, so when I even think of going the vegetarian route, it must be substantial, as well as tasty. Aside from the fact that this salad is hearty, it also works perfectly as a next day lunch for work or school. There's nothing in the salad that is going to wilt or leak or go bad before you get around to eating it the following day, plus it takes about 5 minutes to put together! 

What You Will Need to Serve 2: 

- 1/2 cup chickpeas, drained.

- 1 cup halved cherry/grape tomatoes.

- 1/2 cup crumbled feta.

- 2-3 tbs fresh lemon juice.

- salt and pepper to taste.

- 2 tsp oregano or parsley (if using dried, half this as dried herbs are stronger).

- 1 tbs olive oil.

- Crackers or a few slices of toasted French Bread (optional)

What To Do: 

- Rinse and drain the chickpeas.

- In a bowl, combine the chickpeas, tomatoes, feta, parsley and salt/pepper.

- Toss with the lemon juice and olive oil. 

- Serve with crackers and french bread. 

Click here for printable recipe!

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Cucumber Basil Fizzy (with Rum)

This little concoction is one of the most refreshing that I have ever tasted. It's also ridiculously simple to make and can be made without the alcohol, making it perfect for kids as well.

As with most of my recipes, this one is also customizable depending on what you have on hand. I used white rum, but it would work perfectly well with other clear liquors; Vodka, Gin, and maybe Tequila. 

What You Will Need for One Drink: 

- 2-3 cucumber slices (leave unpeeled).

- 3-4 leaves of fresh Basil. 

- 1 oz Simple Syrup.

- 2 oz (or more) of White Rum. 

- 1 oz fresh lime juice. 

- Club soda. 

What To Do: 

- In the bottom of a glass or shaker, muddle the basil and cucumber slices with Rum.

- Add in the simple syrup and lime juice, mix up and top with ice and club soda. 

- Garnish with a slice of cucumber and a basil leaf. Use a straw to avoid drinking the basil and cucumber pieces. 

Printable Recipe Here!

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Shrimp Lettuce Wraps

I don't know what kind of person I have become to say that I crave Lettuce Wraps, but I absolutely do and these are just fantastic to satisfy that craving.

These wraps are tasty, easy and quick to make, and pretty much as healthy as it gets. There are many options to customize these lettuce wraps to your liking, use a different lettuce, add your favorite veggies, add other meat/seafood or just skip that part all together!

As my mother likes to say, seafood is healthy for you, the fact that it's wrapped in lettuce and filled to the brim with vegetables, quadruples that. (Don't check my math, this isn't exactly scientific).

The below recipe should serve 4-5 people, or just one very hungry person.

What You Will Need: 

- 1lb large/medium shrimp. Deveined. 

- 1 head of your favorite lettuce, I recommend Bib or Butter lettuce.

- 1 carrot, cut into strips.

- 1 small cucumber, peeled and cut into strips.

- 1 avocado, sliced into thin wedges.

- 2 tbs peanut butter, use creamy. 

- 3/4 cup of a Sesame Ginger dressing of your choice. 

- Salt and Pepper 

 - Lime (optional)

- Cilantro (optional)

What To Do:

- Salt and pepper the cleaned and dried shrimp, pan fry them about 2 min per side. Do not over cook! 

- Slice the avocado, cucumber and carrot. Don't cut too thin, you still want the crunch. 

- Make the dipping sauce by combining the peanut butter and Sesame Ginger dressing in a tupperware container. Shake it up and it's ready to go. 

- Assemble the wraps by placing a few strips of the cucumber and carrots, top with a few slices of avocado and 1-2 shrimp. Add some cilantro if you like and drizzle with the peanut sauce. 

- Squeeze some fresh lime juice over the top and enjoy! 

Printable Recipe Here!

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