If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!
Tomato Sauce
TOMATO SAUCE
Ingredients:
2 (28 oz) cans of Italian whole, peeled plum tomatoes
1 lb Italian Sausage (Mild or Spicy…get what you like here)
1 container of baby bella mushrooms, diced
1 large sweet onion, diced
2 cups veggie broth
A whole bulb of garlic, roasted
2 Tbsp tomato paste
Salt and pepper, to taste
Red pepper flake, to taste
Olive Oil
Basil
Parmesan Rind
Directions:
In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!
Taco Chili Mac
TACO CHILI MAC
Ingredients:
1 lb ground beef
1/2 white onion, diced
3 gloves roasted garlic
2 Tbsp chili powder
1 tsp cumin powder
Dash of salt and pepper
1/2 pkg elbow noodles
8 oz beef broth (I use Better Than Bullion)
8 oz water
1 can diced tomatoes with green chilies (medium heat)
1 8oz can tomato sauce
2 Roma tomatoes, seeded and diced
Green onions
Cilantro
1 8oz block of sharp cheddar cheese, shredded
Directions:
Cook onions, garlic and beef until meat is done; drain and set back in heat.
Stir in cumin and chili powder.
Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
Add noodles and cook for 10 minutes; stirring occasionally.
Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!
Sloppy Joe Mac & Cheese
SLOPPY JOE MAC AND CHEESE
Ingredients:
1 lb ground beef
1 medium green pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes
2 cups milk
1 cup veggie stock (I like Better Than Bullion Veggie Base)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1 (8 oz) package Cellentani pasta
4 oz extra sharp white cheddar, shredded
4 oz sharp cheddar, shredded
4 oz mozzarella, shredded
Salt and pepper
Parsley
Directions:
Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!
This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!
Veggie Mac & Cheese
VEGGIEMAC & CHEESE
Ingredients:
1 pkg (16 oz) Cellentani Pasta, cooked al dente
2 Tbsp olive oil
1 pint Sangria medley tomatoes
1 pkg (12 oz) pkg baby spinach
1 pkg mushrooms, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
6 Tbsp butter
6 Tbsp flour
2 1/2 cups chicken stock (I like Better Than Bouillon Base)
2 1/2 cups whole milk
1 pkg (16 oz) mozzarella cheese, cubed
3/4 cup Italian Panko breadcrumbs
Parmesan cheese, grated for garnish
Parsley, chopped for garnish
Directions:
Preheat oven to 375 degree F.
Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
In a large stock pot boil noodles, drain and set aside.
In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
Remove from heat and add cheese; whisk until melted and incorporated.
Add veggies and noodles to sauce. Stir well to mix throughout.
Add to prepared baking dish. Top with panko and remaining olive oil.
Bake uncovered for 25 to 30 minutes or until browned and bubbly.
Remove from oven and allow to cool for about 10 minutes before serving.
Before serving top with parsley and Parmesan cheese.
Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.
This dish is absolutely delicious…not to mention cheap, easy and stress free for a fast weeknight meal that is sure to be a family pleaser! It’s cheesy, rich, buttery and full of fabulous flavor. This is one of those meals that I would make for a dinner party not only because of how delicious it is, but how simple it is to make. This pasta dish is definitely in the 30 minute meal rotation which is perfect for a fast weeknight meal as well.
All you need to make this meal is a Dutch oven (I use my Lodge Cast Iron Dutch Oven) and a medium size pot to boil the pasta and a sauce pot to make that tasty brown butter sauce. That deep flavor sauce is super easy to make and whips up in about 10 minutes. The brown butter sauce is what pulls the dish together and you will know that your sauce is done when you start to smell a nutty smell from the butter. It’s this flavor that ties everything together for a rich finish. Now, I hope you and your family enjoy this meal as much we do!
Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.
CHEESY TORTELLINI WITH BACON, SPINACH AND MUSHROOMS IN A BROWN BUTTER SAUCE
Ingredients:
1 package cheese tortellini
6 strips of thick cut bacon, diced
1 (5oz) package spinach
1 package mushrooms, sliced
1 garlic clove, minced
1/4 cup white wine
1/2 cup unsalted butter
Dash of white pepper
Parmesan cheese, grated (for garnish)
Directions:
In a Dutch Oven brown off diced bacon; remove bacon to a paper towel lined plate and reserve 1 Tbsp of bacon fat.
Cook mushrooms in bacon fat for about 3 minutes on medium heat; add wine and reduce for 3 minutes.
Boil water for pasta; cook according to package and drain.
Strain mushrooms and reserve the wine in a small sauce pan. Add mushroom back to Dutch Oven and cook for 3 more minutes; add spinach and let spinach wilt; add bacon and take off heat.
In the small sauce pan add garlic and butter; let simmer for 10 minutes. When you smell a nutty smell and the color is brown the sauce is done.
Add pasta to veggie mix; top with brown butter sauce. Gently mix with tongs and serve with freshly grated Parmesan.
Since the pandemic started I’ve been working from home and that means I have time to make some tasty lunches. The Bagel with Everything, as I like to call it, is my favorite! To me…it has it all, plus it’s quick and delicious. I usually have everything at my fingertips from a delicious everything bagel, a robust flavored cream cheese, spring mix, sangria tomatoes and my balsamic glaze. It’s a tasty treat that is sure to fill you up until dinner time.
There’s not much else to say other than I hope you enjoy….
The Bagel with Everything.
THE BAGEL WITH EVERYTHING
Ingredients:
1 everything bagel, lightly toasted
1 Tbsp of cream cheese (I used Alouette Cheese in Garlic & Herbs)
I am really excited to share this Honey Chicken with Garlic Couscous with you! Chicken is one of my favorite mainstays at any dinner setting. I can’t think of a week going by without some form of a chicken dish on our table. This particular recipe is fast, easy and delicious! It’s a little on the messy side as far as cleanup goes, but you’re supposed to get a little messy in the kitchen, right?!
Ingredients for Honey Chicken with Garlic Couscous.
This meal isn’t quite a 30 minute meal, but more like a 45 minute meal which isn’t half bad considering how delicious and packed full of flavor this meal is. Part of what gives this meal so much flavor is something I love…Better Than Bullion as my stock base…I have it almost every flavor in my pantry. If you are running low on chicken stock you could substitute veggie stock in this recipe and it wouldn’t alter the taste that much. I also use a blend of thyme, salt, pepper and garlic powder as my main seasoning to accompany the honey. The key to this dish is also getting a good sear on the chicken and you can only do that with a hot pan.
Just dropped the chicken thighs in the hot pan!
Some tips I use when cooking multiple pieces of food in a pan is to place the chicken in a clockwise motion in order to know when to flip each piece. Also laying the chicken in the pan in a motion going away from your body will ensure that you will not get splashed with grease. Each piece of chicken needs to cook the same amount of time, so timing is very important…this will ensure that each piece of chicken has been properly cooked. When I say this recipe has a crazy amount of flavor, I mean it! This chicken is not only juicy, but each bite is savory and sweet. I can now vouch that this recipe holds up to the leftover challenge…it is delicious and withstands being reheated for lunch the following day with no rubbery chicken issues. Now, I hope you enjoy this recipe as much as we did!
Honey Chicken with Garlic Couscous
Honey Chicken With Garlic Couscous
Ingredients:
2 lbs boneless, skinless chicken thighs
2 Tbsp olive oil
2 Tbsp honey
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 boxes Garlic Olive Oil Pearl Couscous
3 cups chicken stock
1 (5 oz) package of fresh spinach
Directions:
Preheat oven to 425 degrees F and preheat cast iron skillet on stove top to med-high heat.
Pat chicken down with paper towels then rub each piece with honey; sprinkle with thyme, salt, pepper and garlic powder.
Add couscous seasoning packet to chicken stock and set aside.
Add oil to pan; once oil is hot add chicken and let brown for 5 minutes each side. Remove chicken from pan and let rest of a plate.
Add couscous and spinach to pan; cook for 2 minutes or until couscous is browned and spinach has wilted.
Add stock mixture to pan and bring up to simmer. Once simmering add chicken back to pan and place in oven.
Cook in oven for 12 to 15 minutes, or until most of the liquid has been absorbed and the chicken is done.
Remove from oven and let rest for 5 minutes before serving.
Enjoy!
This recipe serves 4 with a small portion of leftovers.
My apologies for the silly title…I’m starting to really feel the effects of the quarantine! But on a more serious note, pizza is a staple at our house and some weeks we eat homemade pizzas two if not three times a week. My husband is the one who cooks this meal for our family and he always makes the most terrific pizzas! Sometimes we make basic margarita pizzas and that’s exactly what we are making tonight. Now if you know anything about pizza (lol) then you know that you MUST have a great pizza sauce to go on a great pizza. Today, I’m going to share my pizza sauce and the best news is that is super easy along with being super tasty and you can make it ahead of time!
All the ingredients you will need to make this tasty, fun and easy sauce. Prepping the garlic to be roasted.
You will notice in the recipe that you will need to roast your garlic. By roasting your garlic you will get a deep flavor from those little garlic cloves. Here’s a tip that I use…I grab a small amount of tin foil and make a bowl using my hands. Then place your whole/skin-on garlic cloves in the tin foil and lightly cover with a good olive oil. Fold up the sides and make a ball out of the tin foil and wah-lah….you are all set to roast your garlic! I roast my garlic for about 20 minutes at 350 degrees F. You should just start to smell that fragrant smell of roasted garlic at the 15 minute mark; let it go for about 5 more minutes. Allow the garlic to rest in the tin foil for a few minutes to help cool down. That roasted garlic will squeeze out of its skins when it’s time to add it to the sauce. Now let’s talk about the tomatoes and the process of making the sauce!
I like using Tuttorosso Peeled Plum Italian Style Tomatoes. It’s plum tomatoes in their own juices…nothing added…just tomatoes. This allows you to build your own flavor profile with your unique sauce. You will not be cooking this sauce except when it’s on your pizza and the best part is you get to get your hands dirty by squeezing all those tomatoes and garlic, so this could be fun for kids to make as well. I use a large mixing bowl to squish all of the ingredients together, followed by straining the sauce to separate the juice from the actual sauce itself and lastly I reserve my flavorful tomato juice to have with breakfast or a delicious cocktail! Here are some pics of the process and the recipe!
I use a big bowl to get everything mixed together and incorporated. Be careful when you are squishing those tomatoes…the juice can go everywhere!This is a snap of the sauce prior to draining off most of the juice. I use this handheld strainer to strain the bulk of the juice off. I also use a spatula to push that juice through the strainer. Pizza Sauce
Pizza Sauce
Ingredients:
1 (28 oz) can of Italian Style Peeled Plum Tomatoes
3 cloves of garlic, roasted with skin on
1 tsp of sea salt
1 tsp of sugar
1 Tbsp Italian Seasoning (optional)
Olive oil for roasting garlic
Directions:
Roast garlic in a 350 degree F oven. (Directions for this above) Allow garlic to cool.
Add tomatoes and garlic to a large mixing bowl and squish by hand until all tomatoes are broken.
Add salt, sugar and Italian seasoning and mix by hand.
Taste to make sure you have a good balance of salt and sugar.
Strain the sauce into a second large mixing bowl and reserve any left over tomato juice for drinking.
Add to pizza! Store any left overs. Leftovers will keep in the refrigerator for up to one week.
As a working mom I am always on the hunt for something fast, easy, fulfilling and healthy. Now that my daughter is 3 1/2 years old we run between preschool, dance classes and soccer practice…well at least before Covid-19 we did. With our busy schedules it’s always nice to have meals like this one to turn to. Today, I am sharing a meal that is fast, easy and a great addition to your work week 30 minute meals. It’s rich, filling and pairs well with a small side salad and/or crusty bread…not to mention a nice red wine! This meal had me at spinach, mushrooms, bacon, tomatoes, cheese and garlic! Now let’s get started on this delicious Cheesy-Creamy Ravioli Bake!
Everything you need for this easy Cheesy-Creamy Ravioli Bake. Bacon, tomatoes, spinach, mushroom stuffed ravioli, Alfredo sauce, onion, garlic and a dash of red pepper flakes.Somehow I forgot to snap a pic of these cheeses that I use in this meal. These are our family favorites for mozzarella and Parmesan cheese.
One of my favorite tips that I’ve learned over the years is to always layout all of your ingredients and prep your ‘Mise en place’ before you get started. ‘Mise en place’ is a French term that means having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. It helps to have all of this prep work done before you start cooking so everything can come together at the same time. It’s easy to get overwhelmed when you are busy with a toddler under you feet and also following a new recipe. This tip always helps me out!
Now that you have your ingredients in order, it’s time to get your pot filled with water to boil the noodles and your skillet heating up for the bulk of the meal. It’s very important that if you want yummy pasta of any kind to SALT YOUR WATER! Your pasta water should always taste like sea water to ensure that you get a delicious pasta with lots of flavor.
I like using fine sea salt when I’m cooking and this brand is just from my local grocery store. Always put way more salt in your pasta water prior to boiling…it should taste like the sea! The end result is always full flavor pasta. I always turn my skillet on to get a good heat on it so that my ingredients will instantly start to cook upon dropping them in. There’s nothing like the sizzle of bacon cooking in a hot cast iron skillet.
This recipe cooks up so fast, it is easy to cleanup and has a delicious taste…not to mention the house smells AMAZING! I hope you and your family enjoy this recipe as much as mine. Now on to the recipe!
Cheesy-Creamy Ravioli Bake
Cheesy-Creamy RavioliBake
Ingredients:
2 (9 oz) pkgs mushroom stuffed ravioli
1 bag of spinach
4 slices of thick cut bacon, cooked, drained and chopped into bits
2 large cloves of garlic, diced
1 onion, chopped
1 container of cherry tomatoes, halved
1 (15 oz) container of refrigerated Alfredo sauce
1 cup shredded mozzarella
1/4 tsp red pepper flake
Parmesan cheese, for garnish
Parsley, for garnish
Pepper to taste
Directions:
Cook ravioli according to package directions.
Cook bacon in a large skillet over medium-high heat until crispy. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon into bits.
Add onions and garlic to skillet; cook 4 to 6 minutes or until tender. Stir in tomatoes; cook for 2 minutes. Stir in red pepper flakes and spinach; cook 3 minutes or until wilted.
Stir in Alfredo sauce and add ravioli; sprinkle with cheese. Cover and cook 2 to 3 minutes or until sauce is thoroughly heated and cheese is melted.
Sprinkle with bacon, Parmesan cheese and add a dash of pepper and parsley to taste.
A Slice Of My Life 