Tag Archives: recipe

Feb23

Delicious Baked Ziti Recipe

Posted on by
Standard
Delicious Baked Ziti Recipe

Hiii everyone and happy Tuesday! So in yesterday’s Monday Update I mentioned that I made my boyfriend a baked ziti dish for our six month anniversary. It turned out amazing and my beau and family really enjoyed it. The recipe I found on allrecipes was way too good not to share so I thought that I would post it for your super cheesy pleasure today! You’re welcome! 🙂

Ingredients:

  • 4 cups ziti pasta, uncooked
  • 1 (26) oz jar marinara sauce (Instead of plain old Ragu, I used a specialty sauce with extra garlic and herb flavoring to kick things up a little)
  • 1 (14.5) oz can diced tomatoes, undrained (I used a can that had additional oregano and Italian herb seasoning)
  • 6 oz cream cheese, cubed (The blocked cream cheese usually comes in 8 oz packaging so I just used the whole thing)
  • 3/4 cup sour cream
  • 8 oz package of shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Ingredients That I Added:

  • 8 cloves garlic
  • salt
  • pepper
  • basil
  • parsley
  • oregano
  • Italian seasoning

Ingredients I Will Use Next Time:

  • More seasoning
  • Onions
  • Green pepper
  • Zuchinni
  • Yellow squash

Directions:

  1. Heat oven to 375 degrees F.
  2. Cook pasta, using the directions on the packaging. Once the pasta is done cooking, remove and drain.
  3. After you have removed the pasta, turn the burner down to medium heat. Add the rest of your ingredients in the pan and let it cook for about 5 min. or until the cheese is completely melted.
  4. Add the pasta into the sauce and mix thoroughly.
  5. Layer the pasta into a 13×9 in. baking pan and then top with extra mozzarella and Parmesan cheese.
  6. Bake for 20 min. or until heated through.

*** A word to the wise: This recipe made a GIGANTIC amount of food so be prepared for left overs! Here is the link to the recipe that I used, if you would like to reference it for any reason! Special thanks to whomever posted it, it was delicious! 🙂

The baked ziti was a hit for my family and my boyfriend so I hope all of you enjoy it as much as we did! What is your favorite food to make? What is your favorite food to eat? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Feb10

Dinner Date Night

Posted on by
Standard
Dinner Date Night

Hi everyone and happy Hump Day! On Monday night, my boyfriend, Kyle, and I stayed in and made dinner together. We had so much fun cooking our meal and it was nice to have Kyle as my cheerleader/helper. We made zucchini enchiladas and guacamole and it turned out so fantastic! Take a look at our finished product and then I’ll provide you with the recipes so that you can make your own:

IMG_6991.jpg

^^^ YUM!

Zucchini Enchiladas:

This dish is a staple at my home so it was easy to wing the recipe. At my boyfriend’s house there wasn’t a lot of the spices that I needed to bring the heat to the enchiladas so I improvised for that. I also wasn’t cooking for a large amount of people so feel free to double the recipe if needed. My version made eight enchiladas.

Ingredients:

  • 1 large zucchini
  • 1 green pepper
  • 1 medium size red onion
  • 6 cloves garlic
  • 1 package of sharp cheddar shredded cheese
  • salt
  • pepper
  • basil
  • oregano
  • cilantro
  • tortillas
  • salsa

Note that the original recipe calls for spices like cayenne pepper and cumin. The basil and oregano was what I was limited to – they are required in the recipe but are not the main herbs flavoring the dish.

Directions:

  1. Heat oil in a large pan and dice the vegetables. You will want them to cook until they’re golden.
  2. While the veggies are cooking, add in your herbs and spices. You’ll notice that I didn’t give an exact measurement for the seasonings and that’s because I rarely cook with the amount given on a recipe. I go a little crazy with my seasonings so feel free to add as much or as little as you wish.
  3. Now is a good time to preheat your oven to 350 while the veggies are almost done sauteing. Once the veggies are done, turn the stove top off and remove them from the heat. You will then pour the shredded cheese packet over your mixture and stir until the cheese is melted.
  4. While the oven is preheating, you will prepare the enchiladas for baking. Spray the bottom of a glass pan down with Pam and then put a layer of the salsa of your choosing on the bottom. Then you will fill your tortillas with three or so spoonfuls of the cheese and veggies, wrap them up, and place them in the pan.
  5. Once all of the enchiladas are rolled and ready, add a layer of salsa to the top of them and then sprinkle some cheese to top it off. Bake the enchiladas for 12-14 minutes and then remove from the oven.

Kyle and I also prepared a dish of guacamole together, as well. I was so happy that I had Kyle there to help me because he was such a pro at smashing all of the ingredients together! Here’s the recipe that I free styled for the guac:

Ingredients:

  • 1 avocado
  • 1 handful of extremely finely chopped red onion
  • cilantro
  • 1 tablespoon of water
  • juice of half a lemon

Directions:

  1. Cut the avocado in half and then peel away the skin from both halves. Then you will dice up the avocado and add it in to a medium mixing bowl. Be sure to remove the pit!
  2. Tear up your fresh cilantro and add that in to the bowl, as well.
  3. Chop up a small amount of red onion very finely and add it to the mix.
  4. Pour in your water and squeeze your half a lemon.
  5. Once all of your ingredients are in the bowl is when things get tricky. There wasn’t an adequate utensil at Kyle’s house for mashing our concoction so we settled for a spoon with holes in it. I was so bad at smashing our mixture so thank goodness for my muscle man to get the job done! The consistency of your guacamole is up to you. We settled for a medium consistency and it was the perfect mixture of smooth and chunky.

I love cooking for Kyle and it was so nice to have him hanging out with me in the kitchen while I prepared our meal. It was also great having him as my helper, too! Kyle kept the pit of “our first avocado together” to commemorate his helpfulness and our delicious meal – which I thought was the cutest thing ever! It’s our avocado baby. 🙂

So there you have it, Dinner Date Night with my beau! What is your favorite dish to cook for yourself or others? What dish is a staple in your household? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Nov21

Everyday Granola Recipe

Posted on by
Standard
Everyday Granola Recipe

Helloooo everyone and happy weekend! My recent food obsession as of late has been all things granola. I love it plain, with yogurt, or with milk and thanks to my mom finding this delightful little recipe on http://www.thekitchn.com, I’m able to enjoy it every day.

The recipe for Everyday Granola is the perfect combination of sweet and salty and I feel so energized after I eat it thanks to all of the protein packed in through seeds and nuts. Here’s the recipe if you would like to make your own Everyday Granola:

   Ingredients:

  • 3 cups old fashioned rolled oats (not instant)
  • 1 cup chopped nuts, such as almonds, walnuts, or pecans (I use pecans)
  • 1 cup dried, shredded, unsweetened coconut (optional)
  • 1/2 cup seeds, such as sesame or pumpkin (I use pumpkin)
  • 1/2 cup (lightly packed) light brown sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup oil, such as olive or walnut (I use olive)
  • 1/2 cup sweetener, such as honey or maple syrup (I use honey)
  • 3/4 teaspoon pure vanilla extract
  • 2 egg whites, lightly beaten
  • 3/4 cup chopped dried fruits, such as cherries or apricots, or whole currants or blueberries (I use raisins)

   Directions:

  • Preheat the oven to 300 degrees
  • In a large bowl, mix the oats, nuts, coconut, seeds, sugar, salt, and cinnamon.
  • In a small bowl, whisk together the oil, liquid sweetener, and vanilla. Pour the liquid mixture into the dry mixture and stir to combine. Add the egg whites and combine thoroughly.
  • Scrape the mixture out onto a half sheet pan (18 x 13 inches) and bake for about 45 to 50 minutes, or until the mixture is light brown and toasty. Stir after 20 minutes, moving the crispy bits from the perimeter into the center and distributing the granola in the center out toward the edge of the pan.
  • Remove the pan from the oven and add the dried fruit. Using a spatula, stir to combine the mixture and let the granola cool. The mixture may be sticky, but it will harden as it cools. Transfer to an airtight container.

If you have never checked out http://www.thekitchn.com, then both my mom and I encourage you to do so! It’s filled with simple and delicious recipes, like their Everyday Granola, for you to enjoy. This granola is seriously to die for and I hope all of you enjoy it as much as I do! What is your favorite healthy snack? What is your favorite junk food snack? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Nov16

Monday Update: Really Good Recipe Edition

Posted on by
Standard
Monday Update: Really Good Recipe Edition

Helloooo everyone and happy Monday! As you guys know, I really enjoy cooking and once or twice a week I like to make dinner at home. This past weekend I made one of my all time favorite recipes that I just had to share – it’s that good. If you’re a fan of unique, bold, and slightly spicy dishes then you’re going to love my Peanut Noodles! This recipe is directly from the Quick Vegetarian Pleasures cookbook by Jeanne Lemlin and if you can get your hands on a copy then I urge you to do so! It’s an excellent cookbook for fast and healthy vegetarian eating. Here’s the step by step guide to making a Peanut Noodle dish of your own:

       Ingredients:

  • 1 pound spaghetti
  • 4 tablespoons oriental sesame oil
  • 1/2 cup peanut butter (I use crunchy PB but creamy will do, too!)
  • 1/3 cup soy sauce
  • 3 tablespoons Chinese rice wine or sherry
  • 1 1/2 tablespoon rice vinegar or other vinegar
  • 1 tablespoon firmly packed light brown sugar
  • 3 garlic cloves, minced (I use 6)
  • 1 teaspoon ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cucumber, peeled, seeded, and chopped
  • 4 scallions, thinly sliced
  • Note: The sauce is a bit too bitter for my liking so I add about 3 teaspoons of white sugar to balance it out

Directions:

  • To make the sauce, combine 2 tablespoons of sesame oil with all of the other ingredients except the cucumber and scallions. Beat until well mixed and refrigerate.
  • Cook the pasta until al dente. Drain the noodles and toss with the remaining two tablespoons of sesame oil.
  • This dish can be served hot or cold so you could refrigerate the noodles if you choose or eat it hot after the spaghetti is cooked. I prefer it hot but it’s still very good cold as well!

My mom started making this recipe forever ago and it remains one of my favorites to this day. I made the Peanut Noodles this past Friday and was left with only a small dish of leftovers which I annihilated for lunch the next day. Almost everyone in my family is a big fan of this recipe and I hope you guys enjoy it too! It’s a quick and easy dish to whip together but it tastes like you spent hours cooking it. Peanut Noodles have been my go to dinner to make for a few boyfriends and many a night when there seems to be “nothing to eat” in the house. If you like trying out somewhat “different” recipes to change things up at home then this is the recipe for you!

So there you have it, this week’s Monday Update: Really Good Recipe Edition. Once again, if you can snag a copy of Quick Vegetarian Pleasures – DO IT!! Who is going to give the Peanut Noodles recipe a try? What is one of your go to dishes to make at home? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Oct28

Frittata Favorite

Posted on by
Standard
Frittata Favorite

Hey everyone and happy Hump Day! Every Sunday I love making dinner for my family and I hate to brag but it turned out pretty darn good this past weekend! I made frittata with rosemary garlic home fries. I followed a tried and true recipe for the frittata but I freestyled the potatoes with lots of butter, herbs, fresh garlic, onions, and romano cheese and it turned out SO yummy. I posted a status on Facebook about my dinner and some of my friends expressed interest in getting their hands on the recipe for the frittata, so I thought I would post it for the world today! This recipe is from the Broccoli Forest cookbook and it’s excellent if you can find a copy of your own:

Ingredients:

  • 2 tbs olive oil (you might need additional oil or butter when sauteing the veggies)
  • 1 tbs melted butter
  • 1 small onion, minced
  • 1 small clove garlic, minced (I usually use 6 cloves in mine)
  • 1/2 tsp salt, basil, oregano
  • 1/4 tsp thyme, rosemary
  • freshly ground black pepper to taste
  • 5-6 mushrooms, sliced
  • 1 small zucchini, sliced
  • 1 small bunch or spinach, swiss chard, or kale chopped
  • 1 small green bell pepper
  • 5 large eggs, well beaten
  • grated mozzarella cheese
  • grated parmesan cheese

Directions:

  1. In a large cast-iron skillet, cook the onion and garlic with salt and herbs in combined olive oil and butter for 5-8 minutes
  2. Add remaining vegetables and cook over medium high heat until the vegetables are tender for 8-10 minutes
  3. Turn the heat way up and pour in the beaten eggs. Cook on the stove-top for several minutes, lifting the edges, and letting the uncooked egg flow underneath the cooked egg (as you would for an omelet). Turn the heat back to medium as you do this.
  4. As soon as the egg appears set, sprinkle the mozzarella cheese on top and then top it off with the parmesan. Place it in the oven at 350 for 12-15 minutes (until it’s firm and the cheese is melted and slightly brown).

This recipe is one of my family’s favorites and I hope you enjoy it as much as we do! One again, it’s from the Broccoli Forest cookbook and it really is great, especially if there’s any vegetarians in your family. What is your favorite thing to cook for dinner? Do you have a primarily vegetarian cookbook that you would recommend? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

PS: Sorry for the lack of pictures of the frittata – it was completely devoured before I got around to snapping some pics!