If you haven’t figured it out yet, I eat pasta all the time. I always like changing up the way I make my pasta to add variety to what I eat every week, and usually use whatever is currently in my pantry. Last week, I made this pasta, and it was so delicious I had to share it with you! Keep in mind that I made it as a dinner for two, with no leftovers.
½ box cooked pasta of your choice
1 head of broccoli
1 Roma tomato, diced
1 garlic clove
¼ cup shredded Parmesan cheese
¼ cup milk
¼ teaspoon oregano
½ teaspoon basil
- Cook your pasta according to package instructions and set aside with a small amount of olive oil mixed in.
- After cutting broccoli into smaller pieces, boil broccoli until no longer hard.
- In a medium saucepan, add minced garlic clove to olive oil on medium high heat. Once garlic is fragrant, add milk and spices, reduce heat to medium and stir.
- Working quickly, add your shredded Parmesan cheese and stir rapidly to create a smooth sauce. If you don’t consistently stir, you’ll have a clumpy sauce.
- Once all cheese is melted and blended smoothly, reduce heat to low. Add your diced tomato and stir in.
- Add your broccoli and stir until coated with sauce and then toss with pasta.
- Top with shredded Parmesan cheese and serve!
Bows and Arrows,
First of all, Happy Mother’s Day to all the mom’s out there! I feel like it’s graduation central in Raleigh right now, but we should all be taking the time to celebrate all the mother’s in the world. Patience Brewster sparked an idea to share a recipe that was passed down by the mother’s in my family, so be sure to check out their site. They have unique gifting options for any time of year!
In honor of Mother’s Day, I’m posting a recipe that was shared with me by my mom that was passed down in our partly Irish family. I remember always helping her make these around the holidays when I was younger, and it has been something that I’ve made on my own since then. I did alter the recipe a bit to make it easier and quicker to create, but I love making these and sharing them with people, because no one ever knows what they are, but they love them when they give them a try.
If you’ve checked out my recipe posts in the past, you’ll know I’m not a huge fan of going by exact measurements, and I’ll say that this is definitely one of those recipes where measurements may change each time you make it. You can make as little or as many of these as you would like, but the ingredient proportions may change each time just based on the temperature you’re making them during.
Because I made these on a whim, I just made a small portion.
½ tablespoon instant mashed potato mix
2 ½ teaspoons tap water
- In a large bowl, add your ½ tablespoon instant mashed potato mix along with ½ teaspoon tap water. Mix together until it forms a ball as opposed to flakes.
- Begin adding in small amounts of powdered sugar along with water ¼ a teaspoon at a time and continue mixing. The mixture will most likely get more liquidy before it becomes dough-like.
- Once your mixture is dough-like, you should be able to form a ball in your hand.
- Using parchment paper, place your dough and sprinkle with powdered sugar so it doesn’t stick to your rolling pin when rolling out.
- Roll out to a thin layer (adding powdered sugar when needed to prevent sticking) and spread a very thin layer of peanut butter on the entire surface. *This process needs to happen quickly to prevent your dough from drying out. It dries out fast.
- Once your peanut butter is spread on your rolled out dough, begin rolling into a tight log.
- Slice log into pieces, and store in fridge until ready to serve.
My small proportion created 10 pieces of candy. I usually make bigger batches, but with this recipe, it’s really a guessing game when it comes to the amount of ingredients you add.
Have you had potato candy before? If so, what did you think? If not, would you give it a try?
Thanks for stopping by and again, Happy Mother’s Day!
Since Cinco De Mayo is tomorrow, I thought I’d share a quick recipe to make a delicious drink just in time for tomorrow’s festivities.
2 parts RumChata
1 part Grey Goose
2 pumps Vanilla Syrup
Combine RumChata, vodka, and vanilla syrup into a glass over ice. Stir thoroughly. Top with ground cinnamon and enjoy!
I hope everyone has a fun and safe Cinco De Mayo!
Bows and Arrows,
Yesterday was my boyfriend’s birthday, so I thought I’d share a great dessert idea for celebrating birthdays (or just for when you have a sweet tooth and want to bake something fun!). I occasionally make these, just because they are different, and an alternative to making basic cupcakes.
Cake Mix + Eggs, Water, Oil that it requires
Cake Cones for ice cream
Icing + Sprinkles
- Make cake mix with directions on box.
- Place cake cones in a cupcake pan and fill the bottom of the cones with chocolate chips.
- Add cake mix to cones, to the line right before the cone opens up wider.
- Bake in the oven based on directions on back of cake box. (You’re essentially making cupcakes the same way, just in a cake cone as opposed to a cupcake liner.)
- Allow cupcakes to cool, and decorate.
This recipe makes 24 cupcake cones!
Have you made these before? Sometimes they are fun to make with white icing, piped on to look more like ice cream! It’s even fun to serve during the warmer months with ice cream cake.
Bows and Arrows,
Last summer, I posted my bruschetta burger recipe, and when I made it, I used a Bubba Angus burger patty. I usually make my own burgers, and now is finally the time to share that burger recipe with you!
These burgers are flavored with spices and are perfect for any Italian style burger you wish to make.
1 lb ground beef
¼ cup shredded mozzarella
3 garlic cloves, minced
1 teaspoon oregano
¼ teaspoon thyme
1 teaspoon vegetable oil
- In a large mixing bowl, whisk egg. (This helps the meat stick together during the cooking process.)
- Add ground beef, cheese, minced garlic, and spices to bowl.
- Using your hands, mix all ingredients together and begin to form burger patties. With 1 lb of ground beef, I can make 6 patties.
- Over high heat, add your vegetable oil. Once oil is heated, reduce heat to medium and add 3 burger patties. Cook until meat is browned throughout, flipping halfway through cooking. Cook the other 3 patties in the same pan with juices from previous burgers.
- Serve with your favorite burger toppings and enjoy!
If you try this burger out, let me know what you think!
Bows and Arrows,
Earlier this week was the first day this year that I got to enjoy eating my dinner outside in the warmer weather before the sun had fully set. I love coming up with new dinner entrees and meals with what’s currently in my kitchen, and in my rush to beat the sunset (so I could enjoy watching it set while eating outside), I whipped up this pasta recipe quickly. It’s a lighter pasta option, which is great for those warmer days in our future.
8 ounces uncooked spaghetti pasta
2 tablespoons butter or margarine
4 garlic cloves
5 ounces of baby spinach
4 tablespoons of lemon juice
½ cup cooked shrimp
Grated Parmesan Cheese
- Cook your pasta according to instructions on package. (I always cook my entire package of pasta, and then divide it up so I can make multiple meals out of it. This recipe calls for half a normal package of pasta.)
- Drain, set aside.
- Chop up your 4 garlic cloves.
- Coat your already cooked shrimp with grated Parmesan cheese and thyme, and set aside.
- In a large pan, add your butter or margarine over medium high heat. Once butter is melted, add your chopped garlic, and cook for 2-3 minutes.
- Add 3 of your 4 tablespoons of lemon juice to your butter and garlic mixture and reduce heat to medium-low.
- Begin adding baby spinach to your pan. You’ll have to add it in increments, and once the first portion is wilted down, you can add more. (Otherwise it won’t all fit.)
- Once all spinach is in pan and wilted, add your 4th tablespoon of lemon juice and stir.
- Now it’s time to add your pasta. Take your 8 ounces of cooked pasta, and add to your pan with everything else, being sure to stir well, so everything is integrated evenly.
- Top with your Parmesan and thyme covered shrimp, and mix into pasta as well. Cook in pan on medium-low for an additional 5 minutes before serving.
- Top with grated Parmesan, and enjoy!
Time to make: 20-30 minutes
Serves: 2 (with some leftovers)
My boyfriend really loved this dish. His favorite type of pasta is just simple buttered noodles, but he really enjoyed this twist on a basic noodle dish. It’s a great alternative to heavy pasta dishes as well, and contains way less calories (if you’re counting), than many other pasta options.
Try it out and let me know what you think!
Since the weather has been so frigid around here lately (today’s high is 18, which is crazy low for people that live in the South!), I’ve been constantly drinking hot beverages, lighting all my candles, and staying warm under all my layers.
Here’s a warm alcoholic drink my brother told my about years ago, and I’ve loved it since the first sip! (And I’m sure you will too!)
1 package of hot chocolate (I use Swiss Miss)
1 airplane bottle of RumChata (or 1 shot)
1.5 ounces of half and half
8 ounces hot water
Whipped cream, as topping
Ground cinnamon, as topping
- In your mug, add package of hot chocolate, hot water, and half and half. Stir together until well blended.
- Add your RumChata and mix together.
- Top with whipped cream and cinnamon. Enjoy!
This is the perfect drink recipe for a really cold night, when you just aren’t feeling wine, but still want something to warm you up, and take the edge off. 😉
Bows and Arrows,