Creamy Zucchini Pasta

 I was shocked at how flavorful this dish was. And what a great way to hide veggies for the kiddos. This has become my new favorite pasta side dish and is a great way for us to use the zucchini from our garden.

We did have extra sauce from this dish and were able to save and use it later in the week. 

Ingredients

3-4 C uncooked pasta

2 lb zucchini, cubed

2 Tbsp olive oil

1/2 red onion, diced

3 cloved garlic, minced

1/3-1/2 C heavy cream

4-5 fresh basil leaves

1 tsp chicken bouillon

Salt and pepper to taste

1 C reserved pasta water

Parmesan cheese

Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.

In a large pan over medium heat, add the oil. When hot, add the zucchini and onion. Cook until they begin to soften.

Add the garlic and cook another minute.

Stir in the heavy cream, basil, chicken bouillon, salt & pepper along with a 1/4 C pasta water. *You may need to add more when blending to get a creamy consistency

Pour into a blender and blend until smooth.

Add back to the pan and stir in the cooked pasta. Add more pasta water if needed and stir in parmesan.

Creamy Pasta with a Kick

 Rainy day, busy work day, just don't feel like cooking day...This pasta is the perfect dish for you. It's quick, easy, warm, comforting and will bring you out of your slump with its spicy kick.

Enjoy it with breaded or grilled chicken, grilled shrimp or just by itself!

Ingredients

2 C pasta of choice

1 Tbsp olive oil (or chili oil for extra heat)

5 gloves garlic, minced

1 tsp red chili flakes

1/4 yellow onion, diced

1 tsp onion powder

1 tsp oregano

1/2 tsp Italian seasoning

1 Tbsp white wine

1/2 C heavy cream

2 Tbsp cream cheese

1/4 C pasta water

Parmesan cheese

Salt and pepper to taste

Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.

In a large pan over medium heat, add the oil. Stir in the garlic, chili flakes, onion, onion powder, oregano and Italian seasoning. Cook until onions begin to soften.

Add the white wine and let it cook down for about 3 minutes.

Stir in the heavy cream, cream cheese and pasta water. Stir and continue cooking until the cream cheese has melted.

Add parmesan cheese and salt/pepper to taste. 

Stir in the cooked pasta. Add more pasta water for a creamier consistency.

Chicken Veggie Soup

Fall is upon us...and what better way to kick off soup season than with my favorite Chicken Veggie Soup.

Growing up my mom always made this soup but I never appreciated the vegetables as a kid. Now, the more zucchini the better! Add any vegetables you like!

Enjoy this soup with a slice of French bread and butter.

Ingredients

For the Chicken/Broth

4 bone in chicken thighs

1/2 yellow onion, halved

3 garlic cloves, smashed

1/2 Tbsp oregano

1 bay leaf

1 tsp chicken bouillon (optional)

For the Soup

1/4 yellow onion, diced

1 can diced tomatoes

1 can corn, drained

2-3 carrots, diced

2 celery stalks, diced

1/2 small head cabbage, cubed

2 zucchini, quartered

1/2 tsp oregano

salt and pepper to taste (or substitute chicken bouillon for the salt)

In a pot add the rinsed chicken thighs and fill the pot almost full with water. Add the remaining chicken/broth ingredients. Bring pot to a low simmer and cook for at least 3 hours. You will need to add more hot water to keep the pot at least 3/4 full (this will be the broth for your soup)

After 3 hours remove the chicken to a plate to cool (it should be falling apart). Strain everything else out of the broth and pour the broth back into the pot. 

Turn the heat to medium and add the onion, diced tomatoes, corn, carrots, celery and oregano. Let cook for about 15 minutes.

Shred the cooled chicken and add to the soup. Make sure to remove the bones and fat.

Add the cabbage, zucchini, pepper and salt/chicken bouillon. Bring to a simmer and let cook until the zucchinis start to get soft, about 20 minutes. If you want more broth, add more water to your liking.

*I like to cook broken up spaghetti noodles on the side to add to my bowl of soup. You can add the uncooked pasta to the soup if you'd like, just remember they will soak up some of the broth and when reheating any leftover soup, will be soggy

**You can also add cubed potatoes to the soup when you add the carrots

Frito Corn Salad

  Came across this summer side dish on tik-tok and have to put my own spin on it! This dish is perfect for BBQ side dish, poolside on a hot summer day. This recipe serves about 4, so double it for a BBQ and also wait to add the chips until you are ready to serve so they don't get soggy. 

When it comes to the spices, be sure to add the chili powder or cayenne pepper to your liking. You can always add more later if its not spicy enough.

Ingredients

1 can corn, drained

1/2 C mayonnaise

1/2 C - 1 C shredded cheese

1/4 C bacon bits

2 green onions, diced

1/2 red bell pepper, diced

1/4 C cotija cheese (optional)

1 tsp chili powder or cayenne pepper

1/8 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp black pepper

1/8 tsp salt

2 C chili cheese Fritos crushed

In a mixing bowl combine all ingredients except the Frito chips. Place in the fridge for at least 30 minutes. When ready to serve, stir in the crushed chili cheese Fritos.

Taco Pasta

 This creamy, spicy, taco pasta is great for any day. Super simple to put together and full of flavors. 

Add your favorite taco toppings like sour cream, lettuce, salsa, hot sauce, avocado, etc.!

Ingredients

2 C rotini pasta, cooked al dente

1/2 C reserved pasta water

1 tsp oil

1/4 yellow onion, diced

1/2 Tbsp garlic, minced

1/2 lb. ground beef

2 Tbsp taco seasoning

1/2 can petite diced tomatoes

2 Tbsp heavy cream

1/2 C chicken broth

1 jalapeno, seeded and diced

3/4 C shredded cheese

Cilantro for garnish

In a large pan over medium high heat, add the oil. When hot add the onion and cook until softened. Add the garlic and cook for another minute.

Add the ground beef and cook until no longer pink.

Stir in the taco seasoning and jalapeno, and cook for a few minutes to incorporate the flavors.

Add the chicken broth and heavy cream. Stir in the cheese.

If sauce is too thick, add more chicken broth or pasta water.

Stir the pasta into the sauce until fully coated. Garnish with cilantro and serve.

Creamy Corn Herbed Orzo

With the temperature getting hotter, I wanted to make a simple pasta dish. I came across a dish where someone had used laughing cow cheese wedges as the pasta sauce. I ran to the store to get all the ingredients, but saw the Boursin cheese and came up with a better idea!

Ingredients

1 cup orzo pasta

1 Tbsp butter

1 C corn (fresh off the cobb, canned or frozen)

3/4 block of Boursin garlic & fine herbs

1/4 C parmesan cheese

5 leaves fresh basil, sliced thin

Salt and pepper to taste

In a small pot, heat water until boiling. Add the orzo and cook 9 minutes. (Reserve some pasta water)

In a skillet over medium high heat, melt the butter and add the corn. Cook until just slightly golden. Remove from heat.

Add the cooked orzo to the pan of corn.

Stir in the Boursin cheese with a little bit of pasta water and combine. Add more pasta water until you reach your desired consistency.

Add in the parmesan, basil, salt and pepper. Stir until creamy and smooth. 

Beef Stroganoff

Beef Stroganoff is probably my favorite pasta dish. It is simple, hearty and delicious. You can also serve this over rice instead of egg noodles. 

Ingredients

1 lb egg noodles, cooked al dente

1/2 lb chuck roast, cubed

1 Tbsp oil

1/2 yellow onion, diced

1 Tbsp minced garlic

Water

1 lb mushrooms, diced

1 tsp crushed red pepper flakes

1 Tbsp kitchen bouquet

1/2 C sour cream

1 can cream of mushroom soup

salt and pepper to taste

In a large pan over medium high heat, add the oil. When hot add the cubed meat and onion. Cook until meat is browned and onions are soft. Add in the garlic and red pepper flakes and cook for another minute.

Cover the meat with water and simmer until water is almost gone. Cover with water and continue simmering again. Repeat this process another two times until your meat is tender.

When water is almost completely gone, add the mushrooms and cook until they begin to soften. Cover with water again and cook until 1/3 of the water is left. Stir in the salt, pepper, sour cream, cream of mushroom soup and kitchen bouquet. Let simmer for a few minutes. 

Stir in the cooked pasta or serve over steamed rice.

Broccoli Salad

Summer is just about here and what better cool refreshing side dish than broccoli salad! Bring it to your next event, BBQ or poolside get together.

Ingredients

For the Salad

3 C broccoli florets

1/4 red onion, chopped

3/4 C shredded carrots

1/4 C shredded cheese

3 Tbsp bacon, crumbles

2 Tbsp sunflower seeds

2 Tbsp pumpkin seeds

For the Dressing

Base: Greek yogurt, mayonnaise, cottage cheese, ranch dressing

Lemon juice

Ranch seasoning powder

In a small bowl combine the dressing mixture and set aside. (If you are using ranch dressing, you will only want to add the lemon juice to it.)

In a large bowl combine the salad ingredients.

Toss in the dressing and refrigerate for 1 hour before eating.

Shrimp Scampi

A super easy and flavorful pasta. This meal is great with noodles or zoodles. Such a light refreshing pasta dish!

Ingredients

1/2 lb. thin spaghetti

1 Tbsp olive oil

1/2 yellow onion, diced

2 cloves garlic, minced

1 lb shrimp, deveined and cleaned

3/4 C chicken broth

3 Tbsp butter

1/4 C lemon juice

1/2 tsp salt

1/2 tsp pepper

1/2 tsp red pepper flakes (optional)

1 tsp parsley

3 Tbsp parmesan cheese

In a pot of salted water, cook pasta until al dente.

In a medium pan, heat the oil and add the onion and garlic. Cook until soft.

To the pan, add the chicken broth, lemon juice, better, salt, pepper and red pepper flakes. Simmer until sauce begins to reduce.

Add the shrimp and continue to simmer until shrimp are cooked through. Stir in the parsley and parmesan cheese.

Add the cooked pasta to the pan and stir to combine. Add pasta water until you've reached your desired consistency.

Simple Dirty Rice

We were recently out of town and decided to stop and pick up some sausages from a popular butcher. I wanted to make a quick weeknight dinner and decided to use some of the sausage and make my take on dirty rice, which is a dish my roommate used to make. I was able to use everything I already had in my pantry and fridge, which made this dish super quick and simple to put together. And not to mention, delicious!

Ingredients

1C rice

2 1/2 C chicken broth, divided

1 Tbsp butter

1/2 lb. sausage of your choice

1 clove garlic, minced

1/2 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

1/2 tsp Cajun seasoning

1/8 tsp cayenne pepper

Parsley, salt and pepper

In a small pot, add your rice and 2 C chicken broth. Bring to a boil, cover and turn heat to low. Let cook for 20 minutes. Then turn off heat and let sit for 10 minutes.

In a large pan, cook the sausage until browned. Remove and set aside.

In the same pan, melt the butter and add the garlic, onion, bell pepper and zucchini. Cook for 5 minutes on medium-low heat. Stir in the sausage, Cajun seasoning, cayenne, parsley, salt and pepper.

Once veggies are softened, stir in the cooked rice and serve.

Cheesy Cajun One Pot Pasta

As much as I love being in the kitchen, sometimes a one pot dinner is needed. Less dishes and its ready in 30 minutes. I was having a busy day and couldn't decide on dinner. I came across a one pot pasta video recipe and was inspired. I decided to do a Cajun style cheesy pasta and it was delicious!

Ingredients

4 sausage links of your choice (I used 2 hot links and 2 garlic mozzarella)

1/2 Tbsp oil

1 bell pepper, diced

1/2 onion, diced (optional)

2 cloves garlic

1/2 Tbsp onion powder

1/2 Tbsp Cajun seasoning

1 Tbsp tomato paste

2 C water

1 Tbsp chicken bouillon

16oz pasta (I used radiatore)

1/2 C milk

1 C Monterey cheese, shredded

In a pan over medium high heat add the oil and sausage links. Cook until browned and drain any grease.

To the pan of sausage, add the bell peppers and onions. Cook until softened. Add the garlic and cook for another minute.

Stir in the onion powder, Cajun seasoning and tomato paste.

Combine the chicken bouillon with the water & milk and stir into the pan. 

Add the pasta and stir to ensure all pasta is covered.

Bring to a simmer, lower heat, cover and cook until pasta has absorbed the liquid and is al dente, making sure to stir occasionally to ensure all noodles are absorbing the liquid 

**I had to add another 1/4 C water to get the pasta al dente, but adjust to your preference.

Once cooked, top with shredded cheese and cover until melted. Enjoy!

Zucchini Lemon Muffins

  I had to share this recipe I found from Laura in the Kitchen.

These muffins were light, moist and bursting with flavors. I made them step by step, and thought 'oh ill be changing this one up' BUT they came out amazing and I couldn't bring myself to change anything! Enjoy them with a cup of coffee, as a dessert or just grab one throughout the day!

Ingredients

For the Muffins

1 1/2 C flour

1 1/2 C shredded zucchini

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 C sugar

1/2 C olive oil

1 Tbsp vanilla extract

2 tsp lemon zest

1 Tbsp thyme leaves

For the Topping

2 Tbsp brown sugar

2 Tbsp flour

1 Tbsp cold butter cut into small pieces

Preheat oven to 350 degrees and line muffin tray with liners.

In a bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, combine the eggs and sugar, until it has thickened and become pale. Add in the oil, zucchini, vanilla, thyme and lemon zest. 

Stir until combined and then gently stir in the dry ingredients.

Evenly distribute the batter between the 12 muffin liners. Make sure to use the entire mixture for only 12 muffins.

In a bowl, combine the topping ingredients and use your fingers to gently crumble the butter into the mixture.

Sprinkle onto each muffin top and bake for 18-20 minutes until golden brown. Let cool and enjoy!

Street Corn Rice

 I found a new love for Mexican Street Corn when we went to the flea market last year. So naturally, whenever I come across a street corn recipe...I must try it! 

I came across this recipe on YouTube from 'Views on the Road' and had to make it my own. With a few adjustments, this rice came out better than expected!

Ingredients

1 C rice

1 Tbsp butter

1/2 Tbsp oil

1 C chicken broth or water

6 Tbsp heavy cream

1/2 Tbsp chicken bouillon

1/2 tsp chili powder

1/2 tsp garlic powder

1 C corn

1-2 Tbsp lime juice

1/4 C mayonnaise

3 Tbsp cotija

Cilantro

Tapatio or hot sauce of your choice

Tajin, optional

In a pot over medium high heat, add the oil and butter until melted. Add the rice and cook until browned.

In a separate bowl combine the broth, heavy cream, chicken bouillon, chili powder, garlic powder, corn and lime juice. Pour over the browned rice and stir.

Bring to a boil, turn heat to low and cover. Cook 20 minutes covered, turn off heat and let sit 5-10 minutes.

Remove lid and fluff the rice.

Add the mayonnaise, cotija, cilantro and tapatio. Gently stir to combine and serve topped with more cotija, tapatio and tajin.

*adjust the chili powder to your liking and lime juice to your liking. I personally like more chili powder in mine

Zucchini Orzo

 The garden is overflowing with zucchinis and I have been craving some kind of pasta. I have had orzo in the pantry and decided to try and make some kind of zucchini side dish with it. This is the perfect side to pair with some grilled chicken. Perfect to enjoy on a summer evening outside with your favorite wine.

Ingredients

3 zucchini, thinly sliced

2 Tbsp olive oil

1 C orzo

1 tsp crushed red pepper flakes

1 garlic clove, minced

2 1/2 C chicken broth

1 Tbsp unsalted butter

In a pan over medium high heat, add the olive oil and zucchini. Let the zucchini sit for about a minute and then give them a stir. Continue this process for about 10 minutes, until the zucchini are softened, browned and are almost falling apart.

Add the orzo, crushed red pepper flakes and garlic. Stir and toast the orzo for about 2 minutes.

Add the chicken broth and bring to a simmer. Reduce heat to medium low and continue cooking for about 10 minutes. Stirring occasionally. The orzo should begin cooking in the broth.

After 10 minutes, the broth should be almost completely absorbed.

Season with salt and pepper and add the butter. Stir until creamy and ready to serve.

Pork with Green Chile Sauce

 This is very similar to Chili Verde but a more smoother sauce and can be good on chicken as well. Serve with a side of steamed rice, pinto beans and a warm flour tortilla.

Ingredients

3 lb. pork meat, cubed

1 Tbsp oil

1 tsp salt

1 tsp black pepper

8 tomatillos, cleaned and halved

2 jalapenos, stems removed and halved

1/2 yellow onion, diced

5 cloves garlic, skin removed

1 1/2 Tbsp chicken bouillon

1 tsp ground cumin

1/2 tsp black pepper

1/2 tsp oregano

2 C chicken broth

2 cans chopped green chiles

In a large skillet over medium-high heat, add the oil and pork. Make sure the meat is spread out on the bottom of the pan and let sit for 10 minutes. Add the salt and pepper to the top.

Once browned, stir the meat and continue cooking until the meat is fully cooked and is brown/crispy.

In a blender add the tomatillos, jalapenos, onion, garlic, chicken bouillon, cumin, pepper, oregano, broth and green chiles. Blend until smooth.

To the pan of pork, add the sauce. Stir to combine and bring to a simmer.

Lower the heat, cover and cook for 30 minutes, stirring occasionally.

After 30 minutes, test your meat to make sure it is fork tender. The sauce should have thickened up as well.

Serve in burritos or with a side of steamed rice and pinto beans.

Fiesta Queso Dip

We came across a queso dip online and had to make one for our UFC fight night party and man was it a hit! 

(no pun intended)

Ingredients

1 lb. ground beef

1/2 yellow onion, diced

1 can rotel original

8oz cream cheese

1 block Velveeta

1 C shredded cheese

2 cans diced green chiles

1 can diced jalapenos

In a pan over medium-high heat, cook your beef, breaking it up, until it is browned.

Add the onion, rotel, green chiles and diced jalapenos and stir.

Lower the heat to medium and add the rotel and cream cheese. Stir to combine until the mixture is creamy.

Add the shredded cheese and stir to combine.

Once everything is melted, serve with tortilla chips.

*If you want the top browned, preheat oven to 375 degrees. Cook everything in an oven proof pan and follow the above steps. Place in oven and cook for 15 minutes or until the cheese is bubbly and browned. Or place in the broiler for a few minutes.

Mexican Street Corn Pasta Salad

The perfect summer side dish for grilled chicken, tacos, burgers, you name it! It tastes just like Mexican Street Corn!

Top with crushed Flaming Hot Cheetos for a spicy crunchy kick!

Ingredients

16 oz rotini pasta

1 Tbsp olive oil

2-15oz cans corn, drained

1 C Cotija cheese

1/3 C chopped cilantro

1/2 C Greek yogurt

1/2 C sour cream

1/2 C mayonnaise

1/2 tsp garlic powder

3 Tbsp lime juice

2 tsp lime zest

1 tsp chili powder

Salt and pepper to taste

Cook pasta according to package directions until al dente. Drain and place in a large bowl. Toss with olive oil and place in refrigerator to chill.

In a bowl, combine the yogurt, sour cream, mayonnaise, lime zest, juice, garlic powder and chili powder.

Remove pasta from refrigerator and add the corn, Cotija and cilantro. Stir to combine.

Pour 3/4 of the dressing mixture over the pasta and toss until everything is well coated.

When ready to serve, drizzle remaining dressing over the top.

*This is best served right away, as the pasta soaks up the dressing. You can always make more dressing to add to the pasta when ready to serve.

Entomatadas

Simple and delicious take on enchiladas/tacos. You can use any type of filling like beef, beans, shrimp, cheese. Top with avocado, tomato, onion, sour cream, lettuce and serve with a side of rice and beans!

Ingredients
2 chicken breasts 

10 roma tomatoes

1 jalapeno

1 onion, divided

5 garlic cloves

3 bay leaves

1 1/2 Tbsp chicken bouillon

2 tsp oregano

salt

Queso fresco, crumbled

Corn tortillas

Oil

Avocado

Add the chicken, to a pot with salt, 1/4 onion, 2 garlic cloves, 1 bay leaf and cover with water. Place on the stove over medium-high heat and cook for 25 minutes, until cooked.

In another pot add the tomatoes, jalapeno, 1/2 onion and cover with water. Place on the stove over medium-high heat and cook for about 15 minutes, until tomatoes begin to crack/peel.

Remove the tomatoes from the heat and pour into a strainer. 

Once the chicken is cooked, remove from the pot. Reserve the broth. Once cooled, shred the chicken. 

To a blender add the tomato, onion, jalapeno, chicken bouillon, oregano, 3 garlic cloves, 2 bay leaves and 1/2 C chicken broth. Blend until smooth.

Place oil in a pan over medium heat. Once hot, add the sauce, stir and bring to a simmer. Continue simmering for 5-10 minutes. Turn off heat and set it to the side.

In a pan over medium-high heat, add oil so it covers the bottom of the pan. Once oil is hot, place your tortilla in the oil and let sit for about 10 seconds, flip, and sit for another 10 seconds. Remove to a paper towel lined plate and repeat the process to the remaining tortillas.

Remove oil from the pan, leaving about 1 tsp in the pan. Add the remaining 1/4 onion, chopped, to the pan and cook until just softened.

Once onions are soft, add the chicken and stir to combine. Cook for about 2 minutes and then add 1/2 C of the sauce. Stir to coat and remove from heat.

Dip a corn tortilla into the sauce, place on a plate and add chicken and queso fresco. Fold in half or roll up. Continue this process with the remaining tortillas and chicken. 

Serve as you go to keep them warm. Top with more sauce, sour cream and slices of avocado.

Creamy Sausage Gnocchi

Gnocchi are one of my favorite types of pasta and I love spending time with my mom making them. I came across this Creamy Sausage recipe and it sounded perfect for gnocchi. I adjusted the recipe a bit and it turned out better than expected! You could also substitute the gnocchi with linguine, penne, rigatoni, etc.

Ingredients

1 tsp olive oil

1 lb ground sausage

1/2 large onion, diced

1 1/2 tsp minced garlic

1/2 tsp red pepper flakes

1 tsp salt

1 tsp pepper

2 tsp Italian seasoning

1 tsp garlic powder

1-15oz can petite diced tomatoes

3/4 C heavy cream

1-16oz package gnocchi

2-3 C spinach chopped

1 C shredded mozzarella cheese

In a pan over medium-high heat add the oil, sausage & onion. Begin to cook, breaking up the meat.

When the sausage is about halfway cooked, add the garlic and all seasonings. Continue cooking until the sausage is cooked through and beginning to brown.

Add in the tomatoes, cream, gnocchi and spinach. Stir to get everything combined. Press down the gnocchi so they are mostly covered in the sauce.

Bring to a light simmer and continue cooking for about 5 minutes. The sauce should begin to reduce.

Once the sauce has thickened and the gnocchi are tender, stir in the mozzarella and serve!

English Muffin Bread

Who doesn't like English muffins? I came across this English Muffin Bread recipe and decided to give it a try. I could not believe how simple and delicious it was. I will say, it doesn't taste the same unless you toast it (but I've also never eaten an untoasted English muffin).

Ingredients

2 Tbsp yeast

1 Tbsp honey

1/4 C warm water (between 105 and 110 degrees)

2 1/4 C warm milk (between 105 and 100 degrees)

4 1/2 C flour

2 tsp salt

1/4 tsp baking powder

Butter and cornmeal for pans

In a stand mixer, combine the yeast, honey and water.

In a separate bowl combine the salt, baking powder and flour.

To the yeast mixture, add the milk and 1 C flour mixture and mix well.

Continue mixing while you add the remaining flour mixture until the dough is a goopy consistency.

Use the butter to grease the bottom and sides of 2 loaf pans.

Add the cornmeal to the pans and shake them around, making sure the cornmeal coats the bottom and sides of dishes.

Spoon the dough evenly into both loaf pans and set aside in a warm place until it has doubled in size. About 30-45 minutes.

Preheat oven to 425 degrees.

Dust the tops of the loaves with cornmeal and bake for 15-20 minutes or until golden.

Remove from oven and let cool completely before slicing.