Recipes

I've always been skeptical of pretzel crusted chicken recipes and finally had the desire to try things out because I had a feeling the flavor and texture would be so perfect to pair with creamy honey mustard sauce! The end result was WAY better than I had hoped - truly one of my favorite ways to eat chicken from here on out!!

WHAT YOU NEED:
for the hot honey mustard

1/4 + 1 tbsp cup dijon mustard
1/4 cup hot honey
1/2 cup mayo

**If you want to use Maille Mustard's Hot Honey Dijon - do 3/4 cup of that and 1/2 cup mayo!
for the chicken

6 boneless skinless chicken breasts pounded super thin
16 oz (on standard size bag) pretzels of choice
6 eggs - to be seasonsed with 3 tbsp dijon mustard
3 cups flour - to be seasoned with 1 tbsp garlic powder, 1 tsp salt, 1 tsp pepper
Neutral oil for frying - amount depends on what size pan/skillet you use

WHAT TO DO:

Combine the honey mustard ingredients in a jar and mix until smooth and fully combined - feel free to adjust the texture with half a teaspoon of water if needed, you want it to be pourable. Set aside until it's time to drizzle at the end.
Pound out the chicken breasts until super thin.
Crush up the pretzels until they turn into a breading texture - food processor is best.
You'll need three large shallow bowls for breading the chicken, place each of the breading ingredients into each bowl. One for the eggs, one for the flour and one for the pretzel crumbs. (Ps - the eggs need to be whisked in their bowl!)
Whisk 2 tbsp dijon mustard and a pinch of salt into the eggs.
Season the bowl of flour with 1 tbsp garlic powder, 1 tsp salt and 1 tsp black pepper.
Now it's time to bread the chicken - dip each chicken breast into the flour until it's coated. Then dip it into the egg until covered, and then straight into the pretzel crumbs until covered. Transfer the completely coated chicken to a wire rack until it's time to fry.
We're going to do a shallow fry, so fill a deep skillet with enough oil so that it's at least 1/2 inch thick. (I use light olive oil for frying.)
Fry as many pieces of chicken that fit comfortably into your pan without crowding too much. The chicken should need about 5 minutes per side - the crumbs will turn golden brown and the center of the chicken should be fully cooked and not pink anymore.
I like to place the pieces of cooked chicken on paper towels in order to absorb any excess oil from frying.
Once the chicken has slightly cooled, plate it drizzle the hot honey mustard sauce on top and garnish with micro greens or herbs of choice.

2 Comments

Easter Carbonara + Side Dishes

3/13/2024

So excited to share a few of my favorite Easter recipes with you guys!!! I feel like Easter food is all about the carbs, cheese, ham and mustard. There's so many fun ways to incorporate all of those things into a holiday brunch or dinner spread!! I grew up eating cheesy potato casserole at every large family function - there were always trays and trays of it since our cousin clan totaled 22 small humans who LOVED their cheesy carbs!!! My Grandma would always make the most simple but delicious deviled eggs too and I just HAD to include that recipe alongside the others.

EASTER HAM CARBONARA

I'm the biggest advocate for making pasta a priority at every holiday celebration. This is the most seamless and easy way to bring pasta to Easter brunch or dinner!! It's very similar tasting to real carbonara but has a fun festive twist to it!! I promise everyone will be going back for seconds.

WHAT YOU NEED:

1 lb farfalle or other pasta shape
1 heavy cup of cubed ham
1/2 cup of diced pancetta or guanciale

(for the no-cook carbonara sauce)

3 egg yolks
1/2 cup of pecorino romano cheese
1 tbsp dijon mustard
a few cracks of black pepper

HOW TO MAKE:

Bring a large pot of heavily salted water to a boil and cook the pasta according to packaging instructions.
Cook the ham and pancetta in a large pot and then scoop most of it out and set aside.
Mix your no-cook carbonara sauce ingredients.
Add the piping hot pasta to the same pot you cooked the pork in (the heat should be on super low here, don't want to cook the eggs in the sauce too much!)
Once the pasta is in, ladle in a good scoop of the salty pasta water and pour all of the carbonara sauce on top of the pasta. Mix quickly and delicately in order to coat the pasta in the sauce and warm it slightly so that the cheese melts and everything gets silky.
Top with the ham and pancetta, more pecorino romano and fresh cracked pepper before serving!

CHeesy Potato Casserole

I'm pretty sure every single family has a variation of this recipe for holiday and family gatherings. I love that you can use frozen potatoes, it makes the whole thing so much easier (no thawing required!) Just make sure you get the potatoes that are cut up into tiny cubes, the texture is better than if you were to buy larger cubed or diced potatoes.

WHAT YOU NEED:

2 lbs southern style diced potatoes (small cubes - I use frozen)
1 10 oz can cream of chicken soup
10 oz cream cheese
1.5 cups shredded cheddar cheese, more for topping
1/2 cup melted butter
1 tbsp dijon mustard

WHAT TO DO:

Preheat your oven to 350 degrees F.
Combine all the ingredients in a large bowl.
Transfer to a 9x13" baking dish, sprinkle with more cheese and cook for 1 hour (covered if you want the cheese to be melty, uncovered if you want the cheese to bubble and crisp on top.)
Let cool for 15 minutes before serving.

Grandma Jeanne's Deviled Eggs

These are not fancy deviled eggs!! Grandma Jeanne kept it very simple when it came to her deviled eggs and we loved her for that!! I honestly don't like fancy versions of deviled eggs and feel like they are truly meant to be a simple side dish amongst other complex flavors in the main dishes of holiday spreads!!

WHAT YOU NEED:

12 eggs (pasture raised are best imo)
1/2 cup mayonnaise
1 tbsp dijon mustard
pinch of salt
paprika

WHAT TO DO:

Bring a large pot of water to a boil. Carefully place the eggs into the water and cook them for 10 minutes.
Place the eggs in an ice bath for 10 minutes or stick them in the fridge for an hour to completely cool them before peeling them.
Once cooled, peel the eggs carefully. Slice them in half, longways and remove the yolks.
Mix the yolks, mayo and mustard and salt. (I sometimes like to throw them in a mini food processor to get the filling extra smooth and creamy!!)
Transfer the deviled egg filling to a vehicle for filling the eggs. You can use a piping bag (or just a plain old ziplock bag and cut a corner off, that's what I did here.) Fill each egg white with a good amount of filling and top with paprika to finish!

0 Comments

Bolognese Lasagna

2/1/2024

4 Comments

I've made this recipe for my family several times, and finally have decided to write everything down and keep track in order to share it with all of you!! This is my go-to faveee meaty lasagna recipe!! Every time I make it, everyone who eats it raves about it and asks for the recipe. This lasagna recipe starts off with Brightland's Awake EVOO turned into a short cut bolognese sauce and ends up with layers and layers of saucy pasta and a cream cheese and ricotta filling.

WHAT YOU NEED

1 box lasagne pasta sheets
3 tbsp Brightland EVOO
1 lb ground meat of choice
1 tsp salt
1/2 tsp black pepper
1/2 white onion, finely diced
1 cup carrots, finely diced
1 cup celery, finely diced
3 garlic cloves, grated
2 oz dry white wine
1 16oz jar marinara sauce
6 mozzarella cheese slices (for topping before baking)
1 additional cup of marinara sauce (for topping before baking)

For the cheese filling:

16 oz ricotta cheese
8 oz cream cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

WHAT TO DO
Prep Work:
1. Drizzle the Brightland EVOO into a deep skillet or pan and start cooking the ground meat by breaking it apart. Season it with salt and pepper. Once it's mostly separated and starting to turn brown, add in the onion, carrots, celery and garlic and cook for five-ish minutes until the veggies are fragrant.
2. Add tomato paste to the veggies and stir until everything is coated. Cook for about 5 minutes until the paste is caramelized and brick red in color.
3. Pour the white wine (or broth substitute) into the pot and cook until the liquid has decreased by half. This will deglaze things and add more flavor!
4. Add the jar of marinara to the pot and cover/let simmer for 20 minutes while you prep the filling and boil the lasagne sheets. (Make sure to properly salt your pasta water when cooking the lasagne! Crucial for good flavor!)
5. Combine the filling ingredients in a bowl and mix until fully combined.

Lasagna Assembly:
1. Pour a generous amount of the bolo sauce into the bottom of a 9x13 baking dish.
2. Add a layer of the lasagne sheets. (I did 3 across.)
3. Add a layer of the cheese filling.
4. Add a layer of lasagne sheets.
5. Add a layer of bolo sauce.
6. Repeat steps 2-5 until you run out of lasagne sheets and fill the baking dish, you're going to want to end with a layer of the lasagne pasta on top.
7. Line the lasagne pasta sheets with the mozzarella slices. Pour the additional cup of marinara sauce on top of the cheese slices. (I like to melt the cheese under the sauce because I think it stays melty for longer that way instead of bubbling up into a hard shell.)

Baking:
1. Cover the baking dish with foil and cook for 45 minutes at 350 degrees F.
2. Let cool off and set for 20 minutes before slicing into pieces and serving! Top each serving with parmesan and a drizzle of @brightland EVOO.

4 Comments

Creamy Chicken Gnocchi Soup

1/10/2024

This soup is everything!!! It's got a lot of vibes going on - it's giving chicken and dumplings, chicken pot pie AND chicken noodle soup. The gnocchi is the perfect soft and fluffy addition and the creamy factor really takes the whole thing to another level. So perfect for these grey winter months.

TIPS: You CAN cook and shred your own chicken but I highly suggest using rotisserie chicken. It's just way juicer and there's so much more flavor to it. Also, the consistency of the soup may need adjustment depending on what thickener you use! For a thicker soup, you can always whisk in an additional pinch or two of your thickening agent. To thin the soup out, just add more broth.

Recipe makes enough for 4 bowls, or 5-6 small cups of soup.

What you need:

3-4 tbsp butter
3/4 cup diced onion
1 cup diced carrots
1 cup diced celery
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, grated
1 tbsp lemon zest
1.5 tbsp arrowroot starch (you can use flour or any other thickening agent)
32 oz chicken broth (I used half chicken bone broth and half regular chicken broth)
1/4 cup heavy cream
1 cup shredded chicken
2 cups of uncooked gnocchi
optional: chopped spinach or kale leaves
Parm and black pepper for garnish

What to do:

Chop your veggies, add them + the bay leaf, butter, salt and pepper to the bottom of a large soup pot and cook until fragrant, about 5 minutes on medium heat.
Add in the garlic and lemon zest.
Add the arrowroot starch and mix until the veggies are coated. (This will help thicken the soup!)
Add the chicken broth, splash of cream, chicken, gnocchi and optional greens. Bring to a boil and then let it simmer on low heat for 10 minutes. (See tip in the blog post intro if you need help adjusting the consistency of your soup.)
Top with freshly grated parm and black pepper before serving.

1 Comment

Vodka Sauce Lasagna Soup

1/2/2024

12 Comments

SO many requests for a recipe post with more details about how to make this soup!! If you're new here - I shared a vodka sauce lasagna recipe that went super viral on Instagram and TikTok. This recipe is a spin off soup version!! Very much like regular lasagna soup but with a little vodka sauce flavoring and flare! It's creamy, comforting and just perfect for anyone who lovessss a good pink pasta sauce.

Recipe makes enough for 4 bowls, or 5-6 smaller cups of soup!

What you need:

~1 ish lb ground Italian sausage
1/2 diced large white onion
3 grated garlic cloves
3 tbsp tomato paste
2 oz vodka or white wine
1 cup heavy cream
32 oz chicken broth (bonus points for bone broth!)
2 cups broken mafaldine or lasagna noodles
1/2 cup fresh torn basil
1/2 cup chopped dino kale
More basil + ricotta, parm & black pepper for garnishing

What to do:

Cook the Italian sausage and onion in a large skillet until the onions are fragrant and the ground meat is mostly browned on the edges. (If you're in a pinch - any ground meat will work, you'll just want to season it with Italian herbs/salt/pepper.)
Add in the garlic and tomato paste. Mix and cook for 5 minutes, the paste should be brick red in color - this brings out the good flavor and makes it taste less pasty!
Add the vodka or white wine to deglaze and scrape up any of the sausage bits from the bottom of the pan. Once the liquid has decreased by half, you're ready for the next step. (You can use broth or even water to de-glaze if alcohol is something you don't cook with!)
Pour the heavy cream into the pot and stir. Bring it to a boil and then turn the heat to low and let it simmer for about 5-7 minutes until it's thick enough to coat the back of a spoon.
Add the chicken broth and bring the soup to a boil. (If using a low sodium broth you may need to season with a little salt once it's finished.)
Once boiling, add the pasta, basil and kale. Turn the heat setting so that the soup is just bubbling, then cover it with a lid and cook it until the pasta is finished cooking.
Scoop into bowls and top with ricotta, parm and more fresh basil leaves.

12 Comments

Cheesy Pimento Pasta Salad

4/24/2023

Just got back home from spending two weeks in the south, in Savannah, GA!! IYKYK, pimento cheese is everywhere down there and I was totally inspired to incorporate it into a few of my upcoming recipes. This recipe would be SUCH a good addition to a summer bbq - think macaroni salad but like next level and a little more fun!

What you need:

1 lb pasta (I used mini farafalle)
8 oz sharp cheddar, grated into thick pieces and cut short lengthwise
6 oz diced pimentos + the liquid in the jar
1/2 red onion, very finely diced
1/2 cup mayo
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
optional for heat - add in 1/4 cup diced jalapeno or 1/2 tsp red pepper flakes or cayenne pepper

What to do:

Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions. Rinse with cold water when it's done in order to chill the pasta.
While the pasta is cooking, prep and measure your other pasta salad ingredients.
Add the chilled pasta into a bowl and pour the rest of the ingredients on top - mix!
Serve at room temp or store in the fridge and serve later. (It'll last a few days so it can be made ahead of time!)

0 Comments

Spicy, Creamy Chorizo Pasta

4/6/2023

3 Comments

THIS PASTA IS SO GOOD. It's sort of like a creamy Italian sausage pasta but with a much different flare. I love the flavor of chorizo and it brings the perfect amount of heat to this creamy, dreamy pasta!!

What you need:

1/2 lb (roughly half a standard box) pasta
3 tbsp EVOO or other neutral oil
4-6 garlic cloves, minced or grated
1/2 cup diced white onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1 lb ground chorizo
1 tbsp tomato paste
1/3 cup dry white wine (or other liquid like broth to deglaze)
2 handfuls roughly chopped spinach
3/4 cup heavy whipping cream
Parmesan cheese for topping
Black pepper for topping

What to do:

Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions. (Put the pasta into the boiling water after the chorizo is cooked to time it up!)
Add the evoo, onions, salt, pepper and red pepper flakes to a deep skillet and cook for a few minutes until fragrant.
Add the chorizo and cook and separate into smaller pieces until browned.
Add the tomato paste and cook until it turns a brick red color, at least 3-4 minutes.
Deglaze with liquid of choice! Scrape up any brown bits or tomato paste from the bottom of the pan as you go - let it cook for 5ish minutes until the liquid evaporates/decreases by half. (I suggest using chardonnay but you could also use chicken broth.)
Add the spinach and heavy whipping cream. Stir, bring to a boil and then turn the heat to low-medium and cook until the sauce thickens up and can coat the back of a spoon.
Add your pasta, be sure to reserve and add in a scoop of that salty/starchy pasta water. Top with parmesan cheese and black pepper before serving. Enjoy!

3 Comments

Stuffed Shells

4/3/2023

Every time I'm pregnant, I crave food from my childhood. Growing up, there were always stuffed shells on the table for dinner!!! I decided to get creative with the filling and ended up loving it so much!!

The recipe made enough for an entire baking dish worth of stuffed shells, so this one is family-sized unlike my other recipes which are mostly for 2-3 people!

What you need:

1 box jumbo shell pasta
15 oz ricotta cheese
1 cup made up of equal parts freshly grated asiago, parmesan and mozz cheese (Italian blend)
1 large or two small balls of burrata cheese
4 minced garlic cloves or 1/2 tsp garlic powder
Italian herbs of choice - I did a handful of fresh chopped basil leaves, and pinches (1/2 tsp) dried oregano, parsley and rosemary
1 tsp fresh lemon juice
2 cups roughly chopped spinach
1/4 tsp salt
1/4 tsp pepper
2 cups pasta sauce, preferably marinara (homemade or jarred)
More cheese and fresh basil for topping

What to do:

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil and cook the shells according to packaging instructions. (I like to cook mine al dente since they will bake and cook a bit longer in the oven after they are stuffed!
Mix the cheeses, garlic, herbs, lemon and spinach in a bowl until fully combined and season the mixture with a little salt and pepper.
Pour a cup of sauce into your baking dish and spread around evenly.
Stuff each cooked shell with the filling mixture and place each one into the sauced baking dish
Pour the additional cup of pasta sauce as evenly has you can over the top of the shells and then sprinkle with more of the cheese - I did parmesan and mozzarella.
Bake for 20 minutes. I like to cover with foil but if you're the person who likes when the top of things get a little crispy while baking, leave it uncovered!!
Once it's done baking I top off with a little fresh cracked black pepper and fresh basil leaves.

0 Comments

Tuscan Chicken Pasta

3/9/2023

5 Comments

I struggled with what to title this one because I'm fairly certain this dish isn't a tried and true Tuscan pasta dish - but based off my experiences growing up in America, "Tuscan Chicken Pasta" is a very popular dish seen on menus at restaurants - at least in the Midwest. The components of this pasta dish are herb grilled chicken breast, parmesan cream sauce, sun-dried tomatoes, spinach and mushrooms. I love the flavors and would always order it as a child!! I don't make it all the time but every once in a while it hits the spot - it's a very nostalgic dish for me!

What you need:

2 thin chicken breasts
Salt, pepper, paprika, garlic powder, oregano and parsley for seasoning the chicken
1/2 lb farfalle pasta
1/2 white onion, diced
4-6 garlic cloves (depends how big they are!)
1/4 cup white wine or chicken broth
2 tbsp salted butter
1/2 ish cup of sun-dried tomatoes
1 cup heavy whipping cream
5 oz spinach (2-3 big handfuls)
1/2 cup grated parmesan cheese
1/2 tsp black pepper

What to do:

Season the chicken breasts with salt, pepper, paprika, garlic powder, oregano and parsley. Cook in EVOO on medium-high heat until cooked through and the edges are nice and golden brown. Set aside.
Bring a large pot of heavily salted water to a boil and cook the pasta according to it's packaging instructions.
Cook the onions and garlic in the same pan as the chicken and evoo, until they're translucent and fragrant.
Deglaze the pan with the white wine or chicken broth and melt some butter into it as you stir.
Next, add the sun dried tomatoes and heavy whipping cream. Bring to a boil and then let simmer until the sauce thickens up.
Once the pasta is done, add the spinach straight to the sauce, and then the piping hot strained pasta right on top of it. Add in a splash of reserved pasta water, a handful of parmesan cheese and season with black pepper.
Add the chicken back into the pasta and serve hot!

5 Comments

Pesto Chicken Pasta

3/6/2023

For the sake of SEO, we're calling this one 'pesto chicken pasta' but it's more of a version, and definitely not classic Italian pesto (due to my pine nut allergy.) I also added in a ton of spinach to give it a little more of a higher nutritional value!!

What you need:
For the nut-free, spinach pesto

8 oz fresh spinach
2 oz fresh basil leaves (I always start with a handful, you can taste test and add more if you need!)
6-10 garlic cloves depending on your garlic tolerance
1/4 cup EVOO
1 cup parmesan cheese
A pinch of salt and pepper (1/4 tsp each)
Optional: a squeeze of fresh lemon juice (1 tsp)

For the entree

1/2 lb pasta (I love penne with this recipe!)
1/2 cup pesto
1/2 cup heavy whipping cream
1/4 cup reserved pasta water
2 cooked chicken breasts, diced
*if you don't properly salt your pasta water the completed dish may need to be seasoned with salt
Black pepper, parmesan and optional red pepper flakes for topping

What to do:

If you are going to make the chicken for this recipe, go ahead and do that first. I seasoned with salt and pepper and then grilled it until it was cooked through. Dice it up once it's finished cooking and set aside.
Blend the pesto ingredients in a food processor. *The pesto recipe makes about 2 cups, so you'll want to save half of it in the fridge for up to a week, or freeze it for another time! The leftovers are great to use for so many other dishes!!
Bring a large pot of heavily salted water to a boil and cook the pasta according to the packaging instructions. You'll want the pasta to be a little more on the al dente side because it will continue to cook a tiny bit in the sauce.
Add the cooked pasta, pesto, heavy cream and chicken to a skillet or pot and turn the heat to medium. The cream will blend into the pesto and create the sauce. Stir everything for a minute or two over heat until the sauce thickens up and is hot.

1 Comment

Triple Cheese Truffle Cream Sauce

2/20/2023

Okay this is like the most comforting and delicious white sauces out there. Different than any other white sauce I've had because of the unique flavor profile from the combo of the taleggio cheese and the truffle oil. It's so damn good, perfect for any occasion but I could see this being a really great date night pasta dish too!!

I know a lot of you will ask about a sub for the taleggio since it's not the most common cheese - but most grocery stories will have it near the specialty cheese sections. You'll want to find a brand that's imported from Italy, the good stuff. The texture reminds me a lot of brie! But the taste is definitely different, and the smell of the rind is more pungent.

What you need:

1/2 lb mafaldine pasta (around half a standard box)
3 tbsp truffle oil (I used Truff)
2 tbsp salted butter
3-5 garlic cloves, grated
3/4 cup heavy whipping cream
1/4 lb taleggio cheese
1/4 cup ricotta cheese
1/3 cup parmesan cheese
black pepper and more parm for topping

What to do:

Bring a large pot of heavily salted water to a boil and cook the mafaldine pasta according to packaging instructions.
Cook the garlic in the truffle oil and butter until fragrant, about 3 minutes on medium heat.
Add the cream and stir, then melt the taleggio and ricotta cheese into the cream.
Give the sauce a few minutes to come together and thicken up. Once the sauce is looking silky and fully combined, add the pasta and parmesan cheese to it. Feel free to adjust the texture of the sauce with a little reserved pasta cooking water - it's a great way to get some starch into pasta sauces and make things extra silky.
Top with black pepper and more parmesan before serving.

0 Comments

French Onion Dip

2/11/2023

This is my FAVORITE way to make french onion dip. I think the mayo is what takes the flavor to the next level!! I know there are a lot of people who don't like mayo - it can be left out but it's just nottttt as good without it! I have also made diff versions of this with half sour cream: half greek yogurt, and full on all greek yogurt in place of the sour cream, good that way too and a bit healthier!

What you need:

2 large white onions
4 tbsp butter or olive oil
24 oz sour cream or greek yogurt
4 oz mayo (half a small jar)
1/2 cup chopped fresh chives
Juice from half a lemon (about 2 tbsp)
1/2 tsp black pepper

What to do:

Dice and caramelize your onions. (Cook the onions in the butter or oil on low until tender and a deep golden brown color for about 30-40 minutes. Deglaze any brown bits in the pan along the way with liquid of choice, broth, wine, beer, etc.) I deglazed this particular batch with beer since it was for Super Bowl Sunday! Turned out so good.
Let the cooked onions cool while you measure out the ingredients for the dip.
Combine the sour cream, mayo, chives, caramelized onion (reserve some for a pretty garnish at the end!), lemon juice and black pepper in a bowl. Mix. Taste test and adjust with salt and pepper if needed. (Sometimes I like to add in a dash of soy sauce, try it if that sounds like something you might love!!)
Serve garnished with more fresh chives, a few reserved caramelized onions and more black pepper. Good in the fridge for a few days!

0 Comments

Cherry Tomato Angel Hair Pasta with Burrata

1/25/2023

I've been missing warmer weather and tomato season so much!! Decided to use up some leftover cherry tomatoes I had in the fridge to make this easyyyyy pasta sauce. I love the taste of anything tomato/basil - mashing the tomatoes into salty starchy pasta water and then adding some butter to it was suuuuch a good move!! It might be January, and currently snowing outside but this pasta dish feels like the hug I needed from warmer times!!

As always, this recipe makes enough for 2 large entrees, or 3-4 smaller portions.

What you need:

1/2 lb angel hair pasta (1/2 standard box)
3 tbsp evoo
4-6 garlic cloves (minced)
10 oz cherry (or grape) tomatoes (halved)
A pinch of salt and pepper (1/4 tsp of each = my pinch size)
1/2 cup reserved pasta water
3 tbsp butter
4-5 large basil leaves (chopped to your liking)
1 ball of burrata cheese

What to do:

Bring a pot of salted water to a boil to cook the pasta, but since we're using angel hair you'll want to wait until the part where you need the pasta water to cook it! Cooks very fast since it's so thin and dainty!
Warm the evoo in a pot or skillet on medium heat and add the garlic and cherry tomatoes. Season with salt and pepper and cook until they start to get tender (about 5-7 mins.)
Drop the pasta in the salted boiling water and after a minute of cooking, scoop out around half a cup and add it to the cooking garlic and tomatoes. Mash the tomatoes and stir.
Add the butter to the sauce in pieces and stir until melted.
Grab your pasta out of the cooking water and add it to the sauce with the freshly chopped basil leaves. Stir until the pasta is coated in the sauce.
Serve the pasta with dollops of burrata cheese. I like to finish it all with more fresh basil, black pepper and a drizzle of evoo.

2 Comments

Seared Scallops + Cajun Gouda Orzo

1/18/2023

Inspired by shrimp and grits but we switched out the protein and the carbs!! I have a shrimp allergy so I cook with scallops in their place all the time!

The creamy and subtle smoky flavor of the gouda mixed with cajun seasoning is a dream come true!! The perfect compliments to each other and so good with seafood!! This dish would also be really good with chicken or andouille sausage too.

What you need:

6-8 scallops
3 tbsp salted butter
3 garlic cloves, minced
1/3 cup diced white onion
2 tbsp chopped parsley or green onion
1 cup orzo
1 tsp cajun seasoning
1/2 cup white wine
1 1/2 cup broth, + more as needed (I used chicken broth)
1/2 cup shredded gouda cheese
1/4 cup grated parmesan cheese + more herbs for topping

What to do:

Pat the scallops dry with a paper towel and season heavily with salt and pepper.
In a large skillet, melt the butter and cook the garlic, onion and herb of choice on low heat until fragrant.
Add the orzo and cajun seasoning and cook for about 5 minutes, until slightly toasted.
Turn the heat to medium and add the wine, cook until absorbed.
Add the broth and cook on low-medium heat until the pasta is cooked (the orzo I used took about 10 minutes, I would go by what the cooking time on the pasta box says!) You may have to taste test and add more broth as it absorbs and evaporates along the way!
While the pasta is cooking, heat some oil in a skillet and sear the scallops. (4 minutes on the first side and 2 minutes on the second side, there's a how to video on my IG reels!!)
Once the pasta is done cooking, add in the gouda cheese and mix.
Remove the orzo from heat and nestle the cooked scallops into the pasta. Top with parmesan cheese and herbs before serving!

1 Comment

GARLIC-PARMESAN ANGEL HAIR + HERBS

1/8/2023

I used to eat pasta out of a little package (I think the brand was called Knorr?) when I was younger and I was innnn loooove. It's such a simple pasta dish! Good on it's own but also super easy to add in protein or veg of choice, or pair it as a side with whatever entree you're cooking up.

The wine and the red pepper flakes are def optional depending on your alcohol and heat preferences. If you don't use wine you may need an extra splash of pasta water at the end to make up for the missing liquid - but it's not a ton so you'll have to play it by ear as you go! Sometimes when I make this, I add in lemon too - so good.

What you need:

1/2 lb (about half a box) of angel hair or pasta of choice
1 tbsp evoo
2 tbsp salted butter
1 tbsp finely minced garlic
1 tbsp chopped or dried parsley
1/2 tsp chopped or dried oregano
1/2 tsp chopped or dried basil
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup white wine (I used a non-sweet chardonnay)
3/4 cup heavy whipping cream
3/4 cup parmesan cheese (1/2 cup goes in the sauce, the rest is for topping)

What to do:

Bring a large pot of salted water to a boil to prep for cooking the pasta.
Cook the garlic and herbs in a skillet on medium heat in the evoo and melted butter for about 4-5 minutes until fragrant.
Add the white wine and bring to a boil. Stir continuously until the wine content reduces to about half and then add the heavy cream and stir until it's all combined.
If you're using angel hair, add your pasta to the pot of salted water you started boiling in step 1. Make sure you cook it al dente, because the angel hair will continue to cook once you mix it into the sauce and this will prevent overcooking or any undesired mushiness.
Once the pasta is done, transfer it over to the herb sauce along with 1/2 cup of the parmesan cheese and a scoop (about 1/3 cup) of reserved pasta water.
Mix everything together and serve topped with parmesan cheese. Note: if you did not salt your pasta water properly the dish may need added salt.

2 Comments

Short Rib Ragu

12/30/2022

3 Comments

So I went to Chicago a few months ago in the fall and had some of the best dang short rib ragu EVER - Quartino's if you're wondering! ;) Whenever I travel I always like to come home and recreate dishes I loved while away - so the inspo for this one is coming from that!

This recipe is quite literally the opposite of all my simple recipes - it's def easy but not as quick as finishing a sauce in the time that your pasta is done boiling! It's a labor of love for sure and worth every second.

The recipe video that I posted to instagram is a doubled version. The finished sauce freezes really well and since it's so much work, I love to freeze half of it to have on demand for another time without having to simmer for 4 hours!

Recipe as is (4 short ribs) makes enough for 6 servings. The recipe doubled (8 short ribs) makes enough for 12 servings.

HERE ARE MY TIPS:

Be sure to pat your short ribs completely dry before coating in salt and pepper and searing in the oil. Dry short ribs sear the best and it helps to build that deep flavor!
I suggest throwing your onion, celery and carrot into a food processor so that the texture of those aromatics aren't too bulky in the sauce - it's worth it.
The recipe says to simmer for 3.5-4 hours so plan ahead and do the prep work early in the day if you want this for dinner on the same day! The short ribs should be falling apart and off the bone when they are ready.
Scoop some of the excess oil off the top of the pot once it's done simmering.
If you notice the sauce isn't as thick as you would like, you can let it simmer on medium heat for 10-15 minutes with the lid off. Some of the liquid will evaporate and things will thicken up!

What you need:

4 short ribs + salt/pepper
2 tbsp olive oil
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/3 cup finely diced onion
4 minced garlic cloves
2 bay leaves
2 tbsp tomato paste
1 cup red wine
1 cup beef broth
1 28 oz can crushed or whole peeled tomatoes + the juice
1 lb pasta of choice (pappardelle or rigatoni are my faves for this one)
Parsley and parm or pecorino romano cheese for topping

What to do:

Heat the olive oil in a large dutch oven (that has a lid.)
Pat the short ribs with a paper towel until extremely dry. Season heavily with salt and pepper. Sear the short ribs until the sides are brown (about 8-10 minutes on each side.) Set the short ribs aside until they're ready to go back into the recipe!
There should be a good amount of fat from the short ribs and oil in the bottom of your dutch oven pan - this is GOOD. Add the carrots, celery and onion and bay leaves. Cook for about 10 minutes until wilted and soft. Add the garlic and cook for another minute or two until fragrant.
Add the tomato paste to the veggies and cook for 5-6 minutes until it thickens and turns dark brick red in color.
Add the wine and bring to a boil. Next, add the beef broth and tomatoes.
Nestle the seared short ribs into the sauce, making sure that they are mostly covered. It's OKAY if some pieces are sticking out a little. Bring the sauce to a boil and then reduce the heat setting on the stove to simmer.
Cover with a lid and cook for 3 1/2 - 4 hours. The short ribs will be falling off the bone and super tender when they're done.
Discard the bones and if there's a lot of oil sitting on top, you can use a spoon to scoop it out of the pot. Use forks to separate any meat that might not have fallen apart before serving the sauce over your pasta of choice!

3 Comments

Breakfast Sausage Pasta

12/8/2022

I first made this recipe in 2018 - butttttt it's only lived on my IG highlights until today!! So excited to type it all up and get the recipe into a more formal, shareable space for you guys! It's a fun one!

I LOVE sausage gravy and I think it pairs so well with pasta and yolky egg. If you don't like spicy, you can obviously leave out the red pepper flakes. I don't want to hear any nonsense about how many calories must be in this dish - it's totally a cozy, treat yourself kind of meal!!

What you need:

1/2 lb rigatoni or other pasta of choice
~1 lb ground pork sausage
1 handful of torn sage leaves (about 8-10 leaves)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
4 grated or minced garlic cloves
2 tbsp salted butter
2 additional tbsp salted butter (for the roux)
1 1/2 tbsp all purpose flour (for the roux)
1 1/2 cup whole milk
optional : poached egg topping
optional : parmesan cheese topping

What to do:

Bring a large pot of salted water to a boil in order to cook the pasta.
Add the pork to a large and deep pot, season it with the sage, salt, pepper, red pepper flakes and garlic. Cook it with the 2 tbsp of butter until browned.
Create an opening in the center of your pot or pan by moving the ground sausage to the edges. Melt the additional butter in the open area. Add the flour to it and whisk to create a roux. Stir the roux in the center to cook it for a few minutes until it becomes thick and pasty.
Add the whole milk to the roux and whisk. The sausage can be mixed back into the center of the pan at this point.
Continue to cook and stir the roux and milk on medium heat. It should thicken up and turn into a gravy. Once it's hit gravy status and texture, turn the heat to low and keep stirring it every few minutes until the pasta is done cooking. You may need to adjust the texture a bit by adding in a little more milk if things get super thickkkk.
Add the pasta to the sausage gravy - you may want to add in some reserved pasta water to thin out the gravy a bit!
Serve hot, love to serve mine with a poached egg and freshly grated parmesan cheese.

0 Comments

Bolognese Meatballs

12/1/2022

Okay so I buy these Kid Fresh frozen meatballs from the grocery store (they're pretty expensive but I love that they have hidden veggies in them!) and my whole family LOVES them. Win win. I thought about making meatballs with hidden veggies at home but wasn't motivated enough to try until I got the idea to try and use the veggies that are mixed with meat to make a classic bolognese sauce!!

The meatballs actually cook in plain tomato sauce and the flavor comes out and seasons the whole dish. It tastes like bolognese but it's just fun to have meatballs instead of chunky ground meat!!

What you need:
For the meatballs

1/2 lb ground beef (I used 80% lean)
1/2 lb ground pork sausage
1/2 cup finely grated onion
3 finely grated garlic cloves
1/2 cup finely grated carrot
1/2 cup finely grated celery
3/4 cup breadcrumbs (I toasted bread and threw it in the food processor)
1 egg
1/2 tsp salt
1/2 tsp black pepper
Optional: Italian herb blend or herbs of choice

For the rest

1 16 oz jar marinara or plain tomato sauce
1/2 lb (1/2 standard box) pasta of choice (I used mezze rigatoni)
Parmesan or pecorino romano cheese for topping

What to do:

Combine all of the meatball ingredients in a deep bowl and mix until fully combined. Roll into desired size meatballs.
Cook the meatballs in the bottom of a sauce pot with a little extra virgin olive oil. Cooking time will vary depending on the size of the meatballs, but you'll want to sear the edges. I usually let the meatballs sit still for a good few minutes after placing them in the hot pot, if they are ripping when you try to turn them, they aren't ready to be turned yet.
Once the meatballs are a little browned and seared around the edges, they're ready for the tomato sauce. Pour it into the pot and then cover with a lid. Turn the heat to simmer and let them hang out for 20 minutes or so while you cook the pasta - do not forget to salt your water before cooking the pasta in it!
Once the pasta is done cooking, add it to the meatballs and sauce and eat right away. I love topping the dish with either freshly grated parm or pecorino romano cheese.

2 Comments

Creamy Lemon Chicken Noodle Soup

11/4/2022

5 Comments

I loveeee when I have things in my fridge that end up being pieces to an amazing recipe puzzle.

I was so hungry and had no idea what to make and kept finding myself staring at this rotisserie chicken that was about to expire + these leftover veggies from making bolognese. I was thinking soup but I also wanted something rich too and the way that I made the creamy base is ABSOLUTE FIRE. I was tempted to add in some sage to give it a little fall vibe, but I kept it simple. The lemon is def optional too, but I like the unique flavor it brings to the classic chicken noodle soup vibes.

WHAT YOU NEED:

2 tbsp evoo
1/3 cup finely diced onion
1/3 cup finely diced carrot
1/3 cup finely diced celery
3 garlic cloves, grated
3 tbsp slated butter
1 tbsp flour (or gf flour)
3/4 cup heavy whipping cream or whole milk
28 oz chicken broth + extra for adjusting soup texture
1 cup shredded rotisserie chicken meat
3/4 cup small pasta shape (stelline or orzo)
1/2 small lemon (about 1.5-2 tbsp lemon juice)
salt and pepper to taste
optional: parmesan for topping

WHAT TO DO:

In a large soup pot, cook the diced veggies and garlic in the olive oil on medium heat until fragrant (about 5 minutes.)
Melt the butter into the veggies and sprinkle the flour into it. Use a whisk to mix together to make a roux - this will make a thick base to the soup and help it get that creamy texture.
Pour the cream or milk into the pot and mix. You should get a very thick and creamy layer of goodness.
Once that's all been combined, slowly add in the broth while mixing. Bring it to a boil.
Next, add in your shredded chicken, pasta and lemon. Turn the heat down to a simmer setting and cover with a lid. Let the soup cook for a little longer than it says to cook the pasta on the pasta's packaging instructions. (About 12-15 minutes!)
Next up, check the soup texture. If it's too thick for your liking you can add in broth 1/2 cup at a time.
Taste test the soup and season with desired amount of salt and pepper.

5 Comments

Butternut Squash Baked Feta Pasta

10/20/2022

This recipe is such a good one!! Most creamy pasta recipes that I make source the cream factor from heavy whipping cream but this one swaps that out for baked feta cheese!! It's such a good sub. I love using Athenos brand for feta cheese, it gets super creamy when you bake it which is PERFECT for pasta dishes!!

This recipe is totes inspired by my bestie @grilledcheesesocial, linking her original recipe here! We made a similar version together a couple years ago and she is the viral queen for all things baked feta pasta!

Recipe makes enough for 3-4 serving sizes or 5-6 smaller side portions! (Most of my recipes call for 1/2 lb of pasta or 2 servings. If you want to make that amount, just use 1/2 lb of pasta and use a bit less of the pasta sauce. And actually, if you reserve some of it before you thin it out with pasta water, it makes a REALLY good dip!!)

What you need:

3/4 lb fettuccini pasta (3/4 of a standard box)
10 oz Athenos Feta Cheese Chunk (about 3/4 of the 16 oz block)
1 peeled and cubed butternut squash
10 garlic cloves
1/4 cup evoo
1/2 tsp salt
1/2 tsp black pepper
Reserved pasta water for thinning out the sauce

What to do:

Preheat the oven to 425 degrees F.
Add the peeled and cubed butternut squash, garlic, evoo and salt and pepper to a baking dish. Pour the olive oil into the dish and mix until everything is evenly coated. Make a space in the center for the Athenos Feta Chunk and place it in the dish. Top it off with a splash of olive oil and a pinch of both salt and pepper. Bake for 30 minutes.
Time the pasta prep up with the baking time. I usually bring a pot of salted water to a boil and cook the fettuccini when there's 10 minutes left of baking the squash and feta. Don't forget to save some of the pasta water!!
Pour the contents of the baking dish into a food processor or blender and pulse until smooth. Check the sauce and add in pasta water to adjust the texture. I ended up using around 1/2-3/4 cup.
Pour the sauce over the pasta and mix it all up.
Top with more feta cheese before serving!

0 Comments

Butternut Squash Soup

10/17/2022

This is a BIG batch of soup - like double the amount of my standard recipes. I would say it serves 8-10 people. I made it for a lot of friends and wanted extra on hand for my family throughout the week! If you want to cut it in half, to make a smaller batch for like 3-4 people, feel free!

I originally set out to create a butternut squash lasagna soup but I didn't really love it with lasagna noodles! That's why there's ricotta cheese involved here. I swapped out the lasagna noodles for tortellini and loved it way more!! I also added a ton of spinach leaves after I was done filming and that was a great addition too.

ONE MORE THING. The texture of the soup is very customizable and will vary depending on the size of the squash. I ate it as is, which was more on the thick side as far as soups go. I ended up adding broth to the rest of it that I shared with family members, it was more soupy and less saucy that way, if that makes sense. Since I was storing it in the fridge, I didn't want the tortellini to soak up all of the soup and thought more broth was a good idea! So definitely pay attention to the thickness and texture as you're going and adjust it (with more or less broth) to whatever you prefer!!

What you need:

1/2 cup diced onion
5-6 sage leaves
8-10 garlic cloves
2 peeled and cubed butternut squashes
1/4 cup evoo
1/2 tsp salt
1/2 tsp black pepper
1/3 cup white wine
32 oz chicken or vegetable broth, (plus more for thinning out the soup texture to your liking)
1 cup milk (I suggest heavy cream or half and half)
1/2 cup ricotta cheese (you can swap out for any kind of cheese that will melt!)
Optional tortellini (I used a pound but you can use as much as you'd like for the amount of people you're serving!)
Parmesan, evoo and fresh sage leaves for garnishing

What to do:

Add the onion, sage, garlic and butternut squash to a large soup pot and pour the evoo over the top of that. Season with salt and pepper, mix together and start cooking on medium heat.
Once the herbs are fragrant and things have been sizzling, add the wine and cook for 5-7 minutes or until it reduces by half.
Add the broth and cover with a lid. Let the squash and herbs cook for 30 minutes on low-medium heat.
Remove the lid, discard the sage leaves and then add in the milk or cream and the ricotta cheese.
Blend the contents of the pot into soup! I used an immersion blender, if you don't have one, pour everything into a food processor or blender and pulse until smooth.
Adjust your soup with more broth and or milk/cream until it reaches desired consistency. Some like it thick (me!) but some like it more thin, so totally up to you! There's enough flavor packed into it that adding in a little more liquid won't change the taste too much or water it down.
Add cooked tortellini and garnish with evoo, parmesan and fried sage leaves.

1 Comment

Butternut Squash Pasta Sauce

10/7/2022

6 Comments

I was looking at photos of this recipe that I made and photographed back in our first house in 2017 and realized that the recipe has never actually lived online!! It's always been written out in the Instagram post's caption! Sharing here to give it a more permanent and sharable home.

When I first made this recipe I was going for alfredo vibes. Since 2017 - I've learned that traditional alfredo components don't involve heavy cream lol, that's American alfredo! So call it what you want, but there are definitely alfredo vibes. The key to making the sauce super luscious is watering it down with pasta water and adding a pat of butter while mixing the pasta into it.

IMPORTANT:
Almost all of my recipes make enough for 2 large portions or 4 smaller side dishes of pasta, but since we're roasting an entire butternut squash here, this is a larger scale recipe. It makes enough sauce for 6-8 pasta dishes. (6 regular serving sizes and 8 on the smaller side.) So what I usually do, is I cut the squash/garlic/cream puree in half after it comes out of the blender. Before watering it down with salty pasta water and adding butter, it's essentially butternut squash soup, so I eat it that way as soup or save it to pour over another batch of pasta in a few days!

What you need:

1/2 lb pasta (I love using fresh tagliatelle)
1 butternut squash, peeled and cubed
4-5 garlic cloves
1/2 tsp salt
1/2 tsp pepper
1/4 cup evoo
3/4 cup heavy whipping cream
1/4 cup parmesan cheese
1/4 cup reserved pasta cooking water
1 tbsp butter
Optional - cripsy fried sage leaves and more parm for garnishing

What to do:

Preheat the oven to 450 degrees F. a
Peel and dice a butternut squash into cubes and add them to a baking dish with the garlic cloves. Season with salt, pepper and evoo. Mix well to coat and then bake for 35 minutes. (Every oven is different so check to make sure the BNS is super soft and mashes with a fork veryyyy easily.)
Pour the contents of the baking dish into a food processor or blender, add the cream and pulse until smooth. The finished texture should be creamy and a little on the thicker side, like soup. (Here's where I remove half of the sauce and save for soup or another batch of this recipe, see my notes in the recipe intro!)
Pour half of the sauce into a skillet on low heat. Add in the pasta water, parm and butter and mix.
Toss the pasta in the sauce and serve hot. Top with crispy sage and more freshly grated parmesan cheese.

6 Comments

Tomato Basil Tortellini Soup

10/5/2022

8 Comments

It's soup season!! I'm kicking off a recipe series where I turn my favorite pasta dishes into soups and this is the first one so there will be more where this came from!! This recipe makes enough for 4-5 people and is super good as leftovers for the next few days too!

This recipe is inspired by my creamy tortellini recipe - very similar situation, but with more broth! You could definitely add in some greens like kale or spinach - or some protein like chickpeas or Italian ground sausage or beef!!

What you need:

2 tbsp evoo
1 cup diced onion
3 grated or finely minced garlic cloves
2 tbsp tomato paste
1 tsp red pepper flakes (optional to use less or omit if you don't like spicy)
1/2 tsp salt
1/2 tsp pepper
A handful of fresh ripped basil leaves
1 14.5 oz can diced tomatoes in juice
32 oz broth, I used low-sodium chicken broth
1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 cups tortellini (can be frozen, that's what I used)

What to do:

Warm the evoo in a medium sized soup pot and cook the onion and garlic in it until fragrant.
Add the tomato paste and seasonings of choice - cook until the tomato paste is caramelized and brick red in color. Don't skip this part!
Add in the basil leaves, tomatoes and chicken broth. Bring to a boil.
Once it's boiling, add the whipping cream and parmesan and bring to a boil again - cook for about 10 minutes this way.
Drop in the tortellini and cook for the amount the tortellini packaging says, and then it's done!! Garnish with more parm and some more fresh torn basil leaves.

8 Comments

Pumpkin and Gruyere Rigatoni

9/8/2022