Tomato & Broccoli Pasta

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.

Ingredients:

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

olive oil

Directions:

1. Cook your pasta according to package instructions and set aside with a small amount of olive oil mixed in.
2. After cutting broccoli into smaller pieces, boil broccoli until no longer hard.
3. 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.
4. 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.
5. Once all cheese is melted and blended smoothly, reduce heat to low. Add your diced tomato and stir in.
6. Add your broccoli and stir until coated with sauce and then toss with pasta.
7. Top with shredded Parmesan cheese and serve!
   

 

Bows and Arrows,

Lynda

 

 

Mother’s Day Recipe: Potato Candy

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.

Ingredients:

 ½ tablespoon instant mashed potato mix

2 ½ teaspoons tap water

Powdered sugar

Peanut butter

Directions:

1. 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.
2. 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.
3. Once your mixture is dough-like, you should be able to form a ball in your hand.
4. Using parchment paper, place your dough and sprinkle with powdered sugar so it doesn’t stick to your rolling pin when rolling out.
5. 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.
6. Once your peanut butter is spread on your rolled out dough, begin rolling into a tight log.
7. 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!

Lynda

 

Cinco De Mayo Horchata On the Rocks

Happy Monday!

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. 

Ingredients: 

2 parts RumChata

1 part Grey Goose

2 pumps Vanilla Syrup

Ground Cinnamon 

Directions: 

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,

Lynda

Cupcake Cones

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.

Ingredients:

Cake Mix + Eggs, Water, Oil that it requires

Cake Cones for ice cream

Chocolate chips

Icing + Sprinkles

Directions:

1. Make cake mix with directions on box.
2. Place cake cones in a cupcake pan and fill the bottom of the cones with chocolate chips.
3. Add cake mix to cones, to the line right before the cone opens up wider.
4. 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.)
5. Allow cupcakes to cool, and decorate.
6. Enjoy!

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,

Lynda

Italian Style Burger Patties

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.

Ingredients:

1 lb ground beef

1 egg

¼ cup shredded mozzarella

3 garlic cloves, minced

1 teaspoon oregano

¼ teaspoon thyme

1 teaspoon vegetable oil

Directions:

1. In a large mixing bowl, whisk egg. (This helps the meat stick together during the cooking process.)
2. Add ground beef, cheese, minced garlic, and spices to bowl.
3. Using your hands, mix all ingredients together and begin to form burger patties. With 1 lb of ground beef, I can make 6 patties.
4. 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.
5. Serve with your favorite burger toppings and enjoy!

If you try this burger out, let me know what you think!

Bows and Arrows,

Lynda

Lemon Pasta with Wilted Spinach and Shrimp

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.

Ingredients:

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

Dried Thyme

Directions:

1. 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.)
2. Drain, set aside.
3. Chop up your 4 garlic cloves.
4. Coat your already cooked shrimp with grated Parmesan cheese and thyme, and set aside.
5. 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.
6. Add 3 of your 4 tablespoons of lemon juice to your butter and garlic mixture and reduce heat to medium-low.
7. 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.)
8. Once all spinach is in pan and wilted, add your 4^th tablespoon of lemon juice and stir.
9. 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.
10. 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.
11. 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!

Lynda

RumChata Hot Cocoa

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!)

Ingredients:

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

Directions:

1. In your mug, add package of hot chocolate, hot water, and half and half. Stir together until well blended.
2. Add your RumChata and mix together.
3. 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,

Lynda

Abstract Flower Chocolate Pops

Since Valentine’s Day is two days away, I thought I’d share a quick and easy DIY treat that you can make for loved ones, your child’s classmates, co-workers, or anyone else that deserves a little something special on the day everyone shows love. This is so easy to do, and they look so special, that it looks like they took longer to make than they actually do!  And, if you have kids, this is something you could do with them too!

Supplies:

Lollipop sticks

Parchment paper

Microwavable glass bowl

Ziploc bag

Tall glass cup

Spoon

Ingredients:

Candy melts

Sprinkles, or anything else you wish to decorate with

Directions:

1. Lay your parchment paper on a flat surface.

2.  Add your opened Ziploc bag to your tall glass cup so it’s ready to have melted chocolate added to it.

3.  Add your candy melts to your glass bowl and microwave for 30 seconds.  Remove and stir.  Continue to microwave in 15 second increments until candy melts are fully melted.

4. Add your melted chocolate to your Ziploc bag and seal.  Snip a small piece of the corner of the bag off to squeeze from.

5.  In a circular motion, squeeze your melted chocolate in small circles creating a bigger circle.  At one spot, add extra chocolate so you can place your lollipop stick.  Once you place your lollipop stick, add a small amount of chocolate to the top of the stick, sealing it in between the candy.

6. While the chocolate is still soft, add your sprinkles and any decorations you want to use, so they will dry into the chocolate.

7.  Keep chocolate still for about 20 minutes to allow it to harden.  You can transfer it to the fridge once it seems stable if you wish, but it’s not necessary.

8.  Package for loved ones!  I like placing mine in a small cup of white sugar to create a “flower display.”  You can also wrap in cellophane, or store in an airtight container and just pass out to friends.

Have a great Valentine’s Day!

Lynda

Quick & Easy Broccoli Alfredo

Alfredo is a simple recipe you probably already know how to make. And if you don’t, well, here’s my recipe! This is the perfect recipe to make for dinner after a busy day at work.  And since it’s Valentine’s week, why not make this simple recipe for a loved one! 🙂

Ingredients:

1 lb fettuccine

1 head of broccoli

1 clove of garlic, minced

¼ cup butter or margarine

1 cup shredded Parmesan cheese

1 + 1/2 cup heavy cream

2 tbsp parsley

1 tsp olive oil

Directions:

1. In a large pot, bring water to boil. Add fettuccine and cook according to package.
2. In a small pot, bring water to boil. Add broccoli florets and continue to boil for 3 minutes. Remove from heat.
3. In a small saucepan, add olive oil and garlic over high heat.
4. Once garlic becomes fragrant, pour in heavy cream and butter. Reduce heat to medium.
5. Continue stirring until butter if fully melted. Once butter is melted, add Parmesan cheese and continue to stir. Keep over medium heat until sauce begins to thicken.
6. Add parsley and broccoli to sauce, stir, and remove from heat.
7. Top fettuccine pasta with sauce and enjoy.

Time to make: 20 minutes

Servings: 4

Have a great week everyone!

Lynda

No-Bake Oatmeal Bites

Last week at work, we had an event where we served these bite size “no bake energy bites,” which I had never heard of before. I tasted one, and was immediately hooked. I decided to come up with my own recipe with the items in my pantry, and they were so good, they were consumed before the night was over!

Here’s my recipe:

½ cup old fashion oats

¼ cup mini chocolate chips

¼ cup coconut flakes

¼ cup peanut butter

¼ cup almond meal

2 tbsp honey

¼ tsp vanilla extract

Combine all ingredients in a bowl and mix together. (You may need to use your hands.) Place bowl in the fridge for 15 minutes to let mixture harden a bit, and then form into balls. Keep stored in the fridge until ready to eat.

This seems to be the recipe that I may have originally tasted, if you want to check that out.

Try them out, and let me know what you think!

Bows and Arrows,

Lynda