pasta with chopping-board pistachio pesto

You guys! I am so excited about this post, not only because of this amazing pasta, but I also have probably my favorite giveaway ever on this blog for ya. Yes!

My sweet food blogging friend, Colleen from Souffle Bombay (who gave you these last summer!), was thinking about just what it was that made her fall in love with cooking. I agreed with her that cookbooks were a huge influence on me, especially when I was first learning to cook. I still absolutely love cookbooks and just get giddy every time I open a new one. Even though there are so many new, gorgeous cookbooks coming out all the time (I'm especially excited for this and this coming out this fall!) there is also something so special about going back to the first cookbooks that really impacted your cooking.

For me, one of those is The Splendid Table's How to Eat Supper. My dad gave me this when I was in college. I LOVE this cookbook. It's just full of food you want to eat! It has rustic, comforting recipes with a bit of a twist, which is exactly how I like to cook. 

One of my favorite recipes from this book is this pasta. The pesto/sauce is all chopped together on a cutting board, blending the flavors in a unique way. You can have this dish on your table in 20 minutes, no problem, and it is SO good.

Pasta with Chopping-Board Pistachio Pesto (from The Splendid Table's How to Eat Supper)

serves 4-6

you'll need:

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 garlic cloves

1 cup chopped fresh chives

4 packed tablespoons of fresh basil

4 tablespoons chopped red onion, divided

1/3 cup shelled salted pistachios

3 tablespoons olive oil, divided

1 lb. thin spaghetti

1 cup grated asiago cheese

Bring a large pot of water to a boil. Salt well, then add the pasta and cook according to the package directions, reserving 1 cup of pasta water before draining.

To make the pesto, pile the salt and pepper on a chopping board. Crush the garlic cloves into it with the side of your knife, then chop. Add the chives, 2 tablespoons onion, and basil and chop until fine. Add the pistachios and chop. Add 2 tablespoons olive oil directly on top and mix together. Taste for seasoning and add salt and pepper as necessary.

Once you have drained the pasta, add 1 tablespoon of olive oil to the empty pasta pot over medium-low heat. Saute the remaining 2 tablespoons of onion for just a minute. Stir in the pesto to warm it for a few seconds, then add about 1/3 cup pasta water to stretch the sauce. Remove from heat.

Add the drained pasta and cheese to the pot and toss so that the pesto is incorporated. Add additional pasta water as necessary. Taste for seasoning, then serve!

Check out the other wonderful bloggers celebrating their favorite cookbooks!

Pecan Encrusted Chicken with a Creamy Dijon Sauce - Souffle Bombay

Tomato Jam – Healthy. Delicious.

Roasted Salmon with Peanut Sauce - Tiny Farmhouse

Lemon Basil Chicken Thighs - Mind Over Batter

Pesto Pasta and Peas with Grilled Shrimp - The Suburban Soapbox

Homemade Spinach and Cheese Ravioli - Food Lust People Love

Spaghetti Parmesan - Food Ramblings

Classic Yellow Cake with Chocolate Frosting – Urban Bakes

Cookie Dough Fudge Brownies – Sugar Dish Me

Plum and Pluot Galette - Fork Vs Spoon

Peanut Butter Squares - Kelly Bakes

Simple Apple Crisp – Real: The Kitchen and Beyond

Raspberry Swirl Pound Cake – The Redhead Baker

Beirut Tahini Swirls – Pastry Chef Online

Buttermilk Cheddar Biscuits- In the Loop

Oat-chata – Healthy Slow Cooking

*****

Now about that giveaway...

I am super excited for this giveaway for y'all because both prizes are chock full of my two favorite things - cookware and cookbooks! And, there are two wonderful prizes! Check them out, then simply enter by using the Rafflecopter below. Good luck! :)

 a Rafflecopter giveaway

Also! Now through September 1st, Calphalon is celebrating couples!  From the first meal they create together in their new home to the meal they share on their 25th anniversary, couple cook up memories! The cookware they choose serves as the foundation for which these “Couples Cooking” memories are made.

Calphalon wants to recognize these #CouplesCooking moments by asking couples to share pictures of the meals they cook together for a chance to win $1,000 in Calphalon cookware!

Calphalon is inviting couples to post photos of the meals they prepare with their significant other on Calphalon’s Facebook page. To enter, couples will be asked to share why the dish is unique or special to them and use the hashtag #CouplesCooking.

Follow the #CookbooksandCalphalon fun on social media for great recipes, tips and more and good luck in BOTH giveaways!

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roasted shrimp and orzo

Happy Monday, y'all! Best news ever -- our AC is fixed! We were blessed with incredible weather -- 70 degrees in Dallas in JULY -- this weekend, but as the temp is supposed to climb back up to 100 this week, I couldn't be more thankful for some COOL AIR!

The return of hot weather calls for easy cooking and fresh, colorful meals. This roasted shrimp and orzo salad from (who else?) Ina fits the bill perfectly. It's got great salty flavor from the chunks of feta and perfect crunch from cucumbers and red onion. Lots of fresh herbs in the mix because... well, you know.

This is the perfect dish for entertaining because the longer it sits, the better it is! Let's have some friends over, serve this up in big bowls, and celebrate summer!

Roasted Shrimp and Orzo (from Ina Garten)

serves 6

you'll need:

kosher salt & freshly ground black pepper

olive oil

3/4 lb. orzo 

juice of 3 lemons

2 lbs. peeled and deveined shrimp

1 cup minced scallions

1 cup chopped fresh dill

1 cup chopped fresh Italian parsley

1 English cucumber, seeded and diced

1/2 red onion, diced

3/4 lb. feta cheese, diced

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil. Salt well, then add the orzo and cook according to package directions. Drain and pour into a large bowl. Pour over the lemon juice, 1/2 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Stir well and set aside.

While the pasta is cooking, place the shrimp on a sheet pan. Toss with a bit of olive oil, salt, and pepper. Roast the shrimp in a single layer for 5-6 minutes, until the shrimp are just cooked through and pink.

Add the shrimp to the orzo along with the scallions, dill, parsley, cucumber, and onion. Taste for seasoning and add salt and pepper as desired. Carefully fold in the feta. Keep at room temperature for 1 hour before serving to allow the flavors to blend, or refrigerate up to overnight. (If refrigerating, bring back to room temperature before serving.)

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toasted pecan & blueberry orzo salad

Let's kick off the summer right!

This salad is my new go-to... I'm kind of ridiculously in love with it. So many good flavors going on, from the salty capers and the sweet blueberries! The toasted pecans add a little texture and nutty goodness. The parmesan and the mustardy dressing makes this completely and utterly divine. Ah! So good!

This is the perfect dish to bring to a summer get-together, but it would do just as well as your lunch for the week. Let's get into it!

Toasted Pecan & Blueberry Orzo Salad (adapted from Joy the Baker)
serves 2-4

you'll need:
1 cup orzo
3 tablespoons olive oil
juice of 1 lemon
1 tablespoon whole grain mustard
kosher salt and freshly ground black pepper
1 tablespoon capers
1/2 cup toasted pecans, roughly chopped
1/2 cup fresh blueberries
1/4 cup parmesan, grated
1/4 cup chopped fresh basil

Bring a large pot of water to a boil. Salt generously, then add orzo and cook according to package directions. When done, drain and rinse well in cold water.

Meanwhile, whisk together olive oil, lemon juice, and mustard for the dressing. Taste and add salt and pepper to taste.

Add dressing to the cooked orzo and stir to combine well. Stir in the capers, pecans, blueberries, parmesan, and basil. Chill until ready to serve.

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beet pesto pasta

This color, y'all. Right?!

This gorgeous pink pasta is in honor of sweet Georgia of The Comfort of Cooking for her surprise baby shower!

Georgia is expecting a sweet baby girl next month, and since she has some far-away food blogger friends who would love to celebrate with her, we're doing a surprise virtual shower for her today!

You probably already know Georgia and her beautiful site where she shares pretty, fresh, simple food like Herb & Citrus Roasted Chicken and Mini Caprese Pizzas. I adore her bright approach to food, but even more than that - her encouraging, warm personality. I know she is going to be the best mama to her sweet daughter, who will no doubt inherit her charm and good taste in cookies.

When we decided on a pink theme for Georgia's shower, I knew immediately that I wanted to make this pasta. The flavors scream springtime, and the color is almost too pretty to eat.... almost.

Happy shower, dear Georgia! xo

Beet Pesto Pasta (from Heather Christo's Generous Table)
serves 4-6

you'll need:
1 lb. bowtie pasta
3 large purple beets, tops trimmed
3 cloves garlic
1/2 cup shelled pistachios
1/4 cup lemon juice
1/4 cup olive oil
1 cup grated parmesan cheese, plus more for serving
kosher salt, to taste

Bring a medium pot of water to a boil. Add the beets. Boil for 30 minutes, or until fork tender. Drain and rinse the beets with cold water. Skin, slice in quarters, and add to a food processor or blender. Add the garlic, pistachios, lemon juice, olive oil, and Parmsean and pulse until you reach the desired consistency.

Bring a large pot of water to a boil. Salt well, then add the pasta and cook to al dente according to the package directions. Drain and toss with the pesto. Serve immediately with extra parmesan. Enjoy!

Check out all the other yums that bloggers made to celebrate Georgia!

• Strawberry Cheesecake Mousse from Texanerin Baking
• Chocolate Covered Strawberry Petit Fours from Chocolate & Carrots
• Strawberry Lemonade Cupcakes from Grandbaby Cakes
• Beet Pesto Pasta from Little Kitchie
• Strawberry Almond Cream Tart from Jeanette's Healthy Living
• Mini Lemon-Rhubarb Bundt Cakes from Girl Versus Dough
• Lightened Up No Bake Strawberry Cheesecake Parfaits from Steph's Bite by Bite
• Strawberry Swirl Sour Cream Bars from Crunchy Creamy Sweet
• Lemon Raspberry Poppy Seed Cookie Cups from Cookie Monster Cooking
• Rhubarb Cream Cheese Hand Pies from Eats Well With Others
• Kale Salad with Strawberries, Goat cheese, and Strawberry Vinaigrette from The Roasted Root
• Roasted Asparagus and Goat Cheese Frittata from The Lemon Bowl
• Roasted Strawberry Greek Yogurt Cheesecake from Baker by Nature
• Strawberry Lemonade Frosted Sugar Cookie Bars from A Kitchen Addiction
• Strawberry Lemonade Bars from Culinary Couture
• White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream from Wicked Good Kitchen
• Lemon Cupcakes with Lemon Glaze from The Messy Baker

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tomato artichoke penne

I'm officially in the last month of school for this year (what?!), which means I am running around like a crazy person pretty much at all times. It's just what we do at the end of school -- final projects, field trips, programs... it's all happening. It's fun but exhausting!

During this super busy time of year, dinners like this are total lifesavers. I saw this recipe a while ago on Shutterbean and knew just from reading the ingredient list that I would LOVE it. And it turned out even better than I was expecting! It has awesome textures and flavors and - best of all for this time of year - the leftovers are maybe even better, which means I can pack it for my lunches all week long! Like I said... life. saver.

Tomato Artichoke Penne (slightly adapted from Shutterbean)

serves 4-6

you'll need:

1/3 cup pine nuts

1 tablespoon olive oil

1 yellow onion, chopped

5 cloves garlic, minced

1 (28 oz.) can diced tomatoes

1 (12 oz.) jar marinated artichokes, drained and roughly chopped

1 tablespoon dried basil

10 oz. brown rice penne pasta

salt & pepper to taste

1/2 cup shredded parmesan cheese, plus more for serving

In a medium saucepan, toast pine nuts over medium heat for about 3 minutes, until fragrant and lightly browned. Remove from pan and set aside.

Wipe saucepan clean, then add olive oil to the pan. Saute onion over medium-high heat for 3-4 minutes, until translucent. Add garlic and saute for 1 more minute. Add the tomatoes, artichokes, and basil and stir. Continue to cook over medium-high heat for about 20 minutes, until sauce is reduced and thick.

While sauce is cooking, bring a large pot of water to a boil. Salt well, then add pasta and cook according to the package directions.

When pasta is done cooking and sauce is ready, add the pasta and pine nuts to the sauce and stir. Stir in 1/2 cup parmesan. Taste and add seasoning as desired.

Serve in bowls with more parmesan on top. YUM!

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pistachio pesto pasta with lamb

Springtime food might be my favorite. I love all the fresh, bright flavors and the gorgeous, vibrant colors. It just makes me happy!

This dish combines all of those things into one crazy good pasta dish. The pesto is lemony and minty and good enough to eat by the spoonful. Don't worry, you'll have some extra leftover to do just that.

Lamb turns this into a hearty spring dinner, but the pasta would also be a lovely vegetarian dish on its own. Either way, y'all are going to love this one!

Pistachio Pesto Pasta with Lamb (adapted from Running to the Kitchen)
serves 4

you'll need:
1 lb. fettuccine
1 lb. ground lamb
2 cups baby spinach
1/4 cup mint leaves
1/3 cup alfalfa sprouts
2 garlic cloves
juice of 1 lemon
1/4 cup shelled pistachios
1/2 cup grated pecorino
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil. Salt generously, then add the pasta and cook to al dente according to the package directions. Reserve 1 cup of pasta water before draining.

Meanwhile, heat a large skillet over medium-high heat. Add the lamb and cook until completely done, breaking up the meat as it cooks. Add salt and pepper to taste. Transfer the cooked lamb to a paper towel-lined plate to drain excess fat.

While the pasta and lamb are cooking, make the pesto: in a food processor or blender, blend spinach, mint, sprouts, garlic, lemon juice, pistachios, pecorino, salt, and olive oil until smooth. Taste and adjust seasoning as desired.

Combine the cooked pasta, lamb, and as much pesto as you like (I used about half). You may want to add a bit of the reserved pasta water to thin it out. Garnish each bowl with more sprouts, pistachios, and pecorino. So good, y'all!

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sriracha mac and cheese

There are few indulgences in this life that are more comforting, satisfying, and dangerously irresistible than homemade mac and cheese. It's rare that I go down this treacherous path because we simply cannot stop eating it. Martha's recipe has been our favorite for years... until now.

Yeah, I said it. Sorry M-Stew.

This mac and cheese is beyond heavenly. It's got just the right amount of spice from the sriracha, and a little something from that fresh ginger that makes it absolute perfection. It's a game changer. I can't sing its praises enough!

Bonus: while most mac and cheese recipes feed an army, and that is sometimes necessary, I've adapted this recipe down to just 2 normal human servings. My waistline appreciates this.

Sriracha Mac & Cheese (adapted from Shutterbean)
serves 2

you'll need:
1 1/2 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/3 lb. small pasta (I used bowties)
1 1/2 teaspoons minced fresh ginger
1 1/4 tablespoons unsalted butter
1 cup grated sharp white cheddar cheese
1 1/2 tablespoons sriracha, plus more for serving
1/3 cup panko breadcrumbs

Preheat oven to 400 degrees F. Butter a small baking dish (I used a 6-inch round dish; a 9x5 bread loaf pan would also work well.) Bring a large pot of water to a boil. Salt, then add pasta and cook about 1 minute less than suggested on the package.

Heat the milk in a pot over medium heat for 3-4 minutes (don't let it boil). Remove from heat.

Heat the butter in a separate pot over medium heat. When the butter has just melted, add the flour and whisk constantly for about 3 minutes, until light brown. Remove from heat.

Slowly pour in the warm milk into the flour mixture, whisking constantly. Set the pot back over medium heat and continue to whisk constantly, until the mixture is thick and silky. (To test the consistency, dip a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide right off, it's ready!) Remove from heat and stir in the salt, cheese, ginger, butter, and sriracha.

Your pasta should be ready now. Drain, rinse with cold water, and then add to the pot with the cheese sauce and stir to combine everything.

Pour the cheesy, saucy pasta into your prepared pan and sprinkle the top with panko. Bake for 15-20 minutes, until the topping is turning golden and everything is hot and bubbly. Remove from oven and let stand for 5-10 minutes. Spoon into bowls, drizzle with more sriracha, and indulge.

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creamy bowties with chicken and mushrooms

Oh, how I love everything about this meal. Cute bowtie pasta, mushrooms, goat cheese, wine, garlic... it just doesn't get much better than this in my book!

And what makes this recipe even better is how incredibly simple it is, partly because I used Dorot Frozen Herbs for the first time! Have y'all seen/heard about these?! I first saw them on Dixya's blog and was so intrigued. Dorot makes frozen trays of fresh garlic, ginger, basil, cilantro, etc. that you can simply pop into your cooking and use as you would fresh. Not only is this a great time saver for me, but it also eliminated extra clean up (YAY) and tasted great! Bonus: now I can have all the herbs I want around without having to worry about wasting them or taking care of them (RIP every herb garden I've ever tried to maintain).

Creamy Bowties with Chicken and Mushrooms
serves 4-6

you'll need:
2 tablespoons olive oil
2 chicken breasts, cut into small pieces
1 onion, peeled and diced
3 Dorot Crushed Garlic Cubes
8 oz. cremini mushrooms, sliced
1 Dorot Chopped Basil Cube
1 cup chicken stock
1/2 cup white wine
4 oz. goat cheese
1/2 cup plain Greek yogurt
kosher salt and freshly ground black pepper
small handful of pecans, toasted and chopped
10 oz. bowtie pasta
roughly chopped Italian parsley, for serving

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until completely done. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until soft. Add the garlic cubes and stir until melted. Add the mushrooms and basil cube and cook until most of the liquid has been removed from the mushrooms. Add chicken stock and wine and simmer for about 10 minutes.

While the mushroom mixture is simmering, cook pasta according to the package directions. Reserve 1 cup of pasta water, then drain and set aside.

Turn the heat to the low, then stir in the yogurt, goat cheese, and half of the pecans. Season to taste with salt and pepper. Add the chicken and pasta to the sauce and stir to coat, using the pasta water to thin the sauce as necessary.

Serve with parsley and the remaining pecans. YUM.

Disclaimer: I received free Dorot products for review, but all opinions are 100% my own. You can find out where to purchase Dorot products near you here.

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lemon rosemary shrimp scampi

Hey, hey y'all! Thanks for all your sweet words and encouragement as we moved into our first home last week. I'm happy to say that we are feeling settled and -- as of about 5 minutes ago -- actually have working internet again!

I'm curious - what are you cooking for Christmas dinner? Do you always do the same meal, or change it up every year? We never do the same menu twice, and I love it that way. Every year my mom picks a food theme and we create the menu together around it. We've done Italian, French, Spanish, etc., and this year all of our recipes are coming from my dearly beloved Jerusalem cookbook. So. excited.

Beyond actual Christmas dinner, there is Christmas Eve to think about, and New Year's Eve and Day just down the line. For those meals, I like something super simple and quick that still feels special and festive. Enter Campbell's Skillet Sauces! Y'all know I love these, and this Scampi variety is absolutely fabulous for an elegant holiday dinner that comes together in 15 minutes!

I'm thinking this is just perfect for New Year's Eve because it would go brilliantly with a glass of champagne!

Lemon Rosemary Shrimp Scampi
serves 2

you'll need:
1 cup uncooked orzo pasta
1 tablespoon olive oil
1 shallot, minced
1/2 lb. peeled and deveined shrimp, tails on
1 (9 oz.) package of Campbell's Scampi Skillet Sauce
2 tablespoons butter, softened
1/3 cup panko breadcrumbs
1 teaspoon chopped fresh rosemary
1/2 teaspoon red pepper flakes
juice of 1 lemon
zest of 1 lemon
for serving: lemon wedges, fresh rosemary

Preheat broiler.

Bring a large pot of water to a boil. Salt well, then cook orzo according to the package directions. Drain when done.

While the orzo is cooking, heat olive oil in a cast-iron skillet over medium-high heat. Add shallot and cook until translucent. Add shrimp and cook until just beginning to turn pink. Add Skillet Sauce and bring to a boil. Bring heat to low and simmer until shrimp are completely cooked through. Remove from heat.

In a small bowl, mix butter, panko, rosemary, red pepper, lemon juice, and lemon zest. Top each shrimp with a bit of the butter mixture. Transfer skillet to the oven and broil until the butter has melted and the breadcrumbs are beginning to brown (this took about 2 minutes in my broiler).

Spoon shrimp and sauce over cooked orzo. Serve with lemon wedges and chopped rosemary.

Happy holidays, y'all!

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/

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pumpkin red curry peanut noodles

Hi friends! Hope you guys all had a wonderful Thanksgiving. Are you still in a food coma, or ready to take on dinner this week? Hopefully the latter, because I have a killer dinner recipe for you guys today!

My love for peanut noodles has been well-documented on this blog. They're fast, fabulous, and totally addicting. This is a great twist on regular peanut noodles, especially for cold fall and winter nights. The red curry adds a little warmth without being overwhelmingly spicy, and the pumpkin makes this dish creamy and rich. Miles and I both loved, loved, loved this - it's definitely going into our regular dinner rotation!

Pumpkin Red Curry Peanut Noodles (adapted from Aida Mollenkamp)
4-6 servings

you'll need:
1 tablespoon olive oil
1 lb. chicken breasts, cut into bite-size pieces
kosher salt and freshly ground black pepper
1/2 lb. fettuccine
1 cup frozen broccoli florets
3 cups baby spinach
2/3 cup pumpkin puree
1/3 cup creamy peanut butter
1/4 cup white wine vinegar
3 tablespoons red curry paste
4 cloves garlic, minced
1 tablespoon honey
1 cup hot water (reserved from pasta water)
6 green onions, thinly sliced
2 tablespoons toasted peanuts, chopped

Heat olive oil in a skillet over medium-high heat. When oil is hot, add chicken to the pan and sprinkle with salt and pepper. Cook until chicken is completely done, then remove to a plate to rest. Lower the heat to medium-low and add the pumpkin puree, peanut butter, vinegar, curry paste, garlic, and honey to the skillet. Whisk until everything is combined and smooth.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. When it's about 2 minutes until pasta is done, add the frozen broccoli to the pot. Place the baby spinach in a colander. Reserve 1 cup of pasta water, then drain the pasta and broccoli on top (so that you pour the water over the pasta and are flash blanching the spinach).

Add reserved pasta water to the pumpkin-peanut butter sauce to thin it out as desired. Add the pasta, broccoli, spinach, and chicken to the skillet toss well, adding more pasta water as necessary. Garnish with green onions and chopped peanuts to serve.

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one-pot spicy sausage pasta

Hello dears! How has your week been? I've been all over the map this week, hence the lack of posting. But, I'm back today with a seriously delicious recipe that you will absolutely love. It's spicy, hearty, and cheesy, and - maybe best of all - only dirties one pot! This makes a perfect weeknight dinner, but I'll take it any old night of the week.

One-Pot Spicy Sausage Pasta (adapted from Kevin & Amanda)
serves 4

you'll need:
1 tablespoon olive oil
1 lb. spicy Italian sausage (I used turkey), casings removed
1 cup diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz.) can Ro-Tel tomatoes and green chiles (I used the Hot variety)
1/2 cup heavy cream
8 oz. rigatoni pasta
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pepper jack cheese, shredded
1/3 cup chopped scallions

Preheat the broiler.

Add olive oil to a Dutch oven or large, deep skillet over medium heat. Add sausage and onions and cook until browned and cooked through, breaking up with the back of a fork as it cooks. Add garlic and cook for 1 more minute.

Stir in broth, Ro-Tel, cream, pasta, salt, and pepper. Bring to a boil. Cover and reduce the heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove from the heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheesed is browned and bubbly.

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braised greek pot roast linguine

Oh, y'all. This meal. It's my favorite thing to come out of this kitchen in I don't know how long. I know I go on and on all the time on here about food, but every now and then there's a meal that extra special and deserves a serious spotlight... and this is one of them. It's decadent and out-of-this-world delicious. It's special occasion-worthy, but still comforting as can be.

One of the best things about this meal is the hours it just simmers away on your stove... your house will smell INSANE. So, so good. This is the kind of meal that's just meant to be shared with the people you love... and when they taste this, oh how they will love you back.

Braised Greek Pot Roast Linguine (adapted from Heather Christo)
serves 4-6

you'll need:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 1/2 lbs. beef loin tri tip, cut into 4 pieces
salt and pepper
all-purpose flour
4 tablespoons olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 (14 oz.) can crushed tomatoes
1/2 cup red wine
3 tablespoons minced Italian parsley, plus more for serving
1/2 lb. linguine
1 1/2 tablespoons butter
shredded Parmesan, for serving

Melt the butter and 1 tablespoon olive oil in a large heavy pot over medium heat. Rub the meat with salt and pepper generously. Coat lightly with flour and shake off the excess.

Sear the meat on all sides until golden brown (3-4 minutes per side). Once browned, remove from the pot and set aside.

Add 4 tablespoons olive oil and the onions to the pot and cook 4-5 minutes, stirring occasionally. Add the garlic and saute 1 more minute.

Transfer the meat back to the pot and add tomatoes, red wine, and parsley. Cover and simmer on lowest heat for 4 hours, or until the meat is falling apart. Remove from the heat and let sit for 10-15 minutes uncovered. (The fat will come to the surface while the meat is resting; skim and discard.)

While the meat is resting, bring a large pot of water to a boil. Once boiling, add a generous amount of salt and pasta to the water. Cook to al dente according to package directions. Reserve 1/2 cup of pasta water before you drain. Add pasta back into the pot you cooked it in, then add 1 1/2 tablespoons butter and salt and pepper as necessary. Stir to coat.

Serve the braised pot roast and sauce over linguine. Garnish with Parmesan and parsley. Grab a fork and prepare to fall in love!

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bbq turkey meatballs

Oh, how I love this meal. When my dear friend Cara (who is expecting a baby girl in just a couple weeks!) gave me The Pioneer Woman cookbook years ago, she wrote a note in there that I had to try the meatballs. With so many amazing recipes in the book, I knew this one had to be really good if she'd singled it out. And she was. so. right. These are pure comfort food, and who doesn't love that? I lightened them up a bit by using turkey, but we've made them with beef several times as well and it's fantastic. As would, I imagine, anything be that's covered in this spicy, tangy, addictive sauce.

BBQ Turkey Meatballs (adapted from The Pioneer Woman Cooks)
serves 3-4

you'll need:
3/4 lbs. ground turkey
1/3 cup quick oats
1/2 cup milk (I used skim)
1/3 cup minced onion
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup all-purpose flour
1/2 cup ketchup
1 tablespoon sugar
1 1/2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
couple dashes of Tabasco (or more or less if you'd like!)

In a bowl, combine the turkey, oats, milk, 1 tablespoon onion, salt, and black pepper. Stir with a fork to combine everything together. Roll the mixture into tablespoon-size balls and refrigerate for 30 to 45 minutes to firm.

Preheat oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, shaking off the excess. Brown the meatballs until lightly browned on all sides (You may have to do this in batches, depending on the size of your skillet). As they brown, place them into a baking dish.

In a medium bowl, stir together ketchup, sugar, vinegar, Worcestershire, the remaining onion, and Tabasco. Drizzle the sauce evenly on the meatballs in the baking dish.

Bake for 40-45 minutes, or until bubbly and hot. Serve over buttered egg noodles or alongside mashed potatoes. Yum!

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mushroom bourguignon

Here's another cozy meal for chilly fall nights, and this one's a keeper. One of my all-time favorite meals is this delicious beef bourguignon, and it's definitely hard to beat when it comes to comfort food. However, with all that time the meat needs to braise to get tender and yummy, it's not realistic for a weeknight. Which is what makes this so great- it's just as flavorful and wonderful, but so much easier for a weeknight.

Enjoy, my dears!

Mushroom Bourguignon (just barely tweaked from The Smitten Kitchen Cookbook)
serves 4-6

you'll need:
2 tablespoons olive oil, divided
2 tablespoons butter, softened and divided
2 lbs. cremini mushrooms, sliced
1 cup pearl onions, thawed if frozen
1/2 carrot, grated
1 small yellow onion, diced
1 teaspoon fresh thyme leaves, plus more for garnish
4 cloves garlic, minced
1 cup red wine
2 cups beef broth (or vegetable broth to make this a vegetarian meal)
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
pasta of your choice, for serving
sour cream, for serving

Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a Dutch oven or large, heavy pot. Sear the mushrooms and pearl onions for 3-4 minutes (mushrooms should get some color on them, but not release any liquid yet). Remove from the pan.

Lower heat to medium and add 1 tablespoon olive oil. Add onions, carrots, and thyme to the pot with some salt and pepper. Cook for 10 minutes, stirring occasionally. Add garlic and cook 1 more minute.

Add the wine to the pot, scraping the bottom to release any bits. Turn the heat to high and reduce the wine by half. Stir in the tomato paste and broth. Add back mushrooms and pearl onions, along with any juices they've collected. Bring to a boil, then lower the heat and simmer for 15-20 minutes.

Combine remaining butter and the flour with a fork; stir it into the stew. Simmer for 10 more minutes, or until sauce thickens to desired consistency.

To serve, spoon the stew over pasta of your choice. Add a dollop of sour cream and garnish with thyme leaves.

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chorizo and butternut squash shells

It's been so rainy all over Texas for the past few days, and it's supposed to last all week here in Dallas! Even though I love sunny weather, it's nice sometimes to have an excuse to stay in and snuggle up under a blanket for hours. We have a school holiday today, so I'm planning on doing just that!

This is a great meal for a rainy fall day. It's cozy and warming and knock-your-socks-off delicious. Perfect for eating while snuggled up under a blanket!

Chorizo and Butternut Squash Shells (adapted from Wit and Vinegar)

serves 4

you'll need:

1/2 lb. pasta shells

2 cups cubed butternut squash

3/4 cups milk (I used skim)

1/2 cup chicken stock

1/2 lb. chorizo

3/4 cup shredded sharp cheddar, plus more for sprinkling on top

kosher salt and freshly ground black pepper

dash of cayenne pepper

1/3 cup panko bread crumbs

olive oil, for drizzling

Bring a large pot of water to a boil. Preheat the oven to 375 degrees F. Spray an 8x8 pan with cooking spray and set aside.

Place squash, milk, and chicken stock in a medium saucepan and bring to a simmer. Cook for about 10 minutes, or until the squash it fork tender. Transfer everything to a blender and allow to cool.

By now, your water should be boiling. Add a generous amount of salt and then cook the pasta to al dente according to the package directions.

Rinse out saucepan and add chorizo. Cook over medium heat until cooked through, breaking up with a fork. Once the meat is cooked through, take off heat.

Blend the squash/milk/stock mixture until smooth. Add it to the pan with the chorizo. Stir in cheddar. Taste for seasoning and add salt, pepper, and a dash of cayenne as needed.

Drain pasta and add it to the 8x8 pan. Pour sauce over it and gently mix. Top with panko, then drizzle with olive oil and sprinkle with a bit of extra cheese. Bake for 25 minutes. Allow to cool for 5 minutes before devouring.

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weeknight bolognese

Comfort food at its finest.

Do you know anyone who would turn down a big bowl of bolognese? I used to.

A few months ago Miles mentioned that he never really liked it growing up. WHAT. As a total pasta freak, I not only couldn't understand or relate to this whatsoever, it legitimately bothered me. (I'm very easy to be married to.)

Determined to change his mind, who else would I turn to but Ina? I'd seen her recipe for "Weeknight Bolognese" for a long time, but had never given it a try. Since any recipe containing the word "weeknight" (i.e. simple and easy!) are ideal for me right now, I decided it was time. And I'm happy to report - Miles not only loved it, he's already requested that I make it again it since!

Task accomplished. Thank you Ina.

Weeknight Bolognese (adapted from Ina Garten)
4-6 servings

you'll need:
2 tablespoons olive oil
1 lb. lean ground sirloin
5 cloves garlic, minced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons salt, plus 1 tablespoon for the pasta water
1 teaspoon freshly ground black pepper
3/4 lb orecchiette
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, plus extra for garnish
1/4 cup milk (I used Califia Farms unsweetened plain almond milk)
1/2 cup freshly grated Parmesan cheese, plus extra shaved for serving

Heat olive oil in a large skillet over medium-high heat. Add the meat and cook for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper and cook for 1 more minute. Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil. Once it's boiling, add 1 tablespoon of salt to the water. Add the pasta and cook according to the package directions.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, milk, and the remaining 1/4 cup wine to the sauce and simmer for another 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Divide into bowls and garnish with Parmesan shavings and basil as desired.

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late-night pasta

From the comments and emails I've been getting from y'all, it looks like we all need more quick and easy dinners for the always-busy fall months. So here we are!

This is not only quick and easy, it's also one of my absolute favorite dinners. The simplicity is what makes it so good. It's totally family-friendly, but also feels a little special (the egg addition really makes it). Chances are you have these ingredients lying around already, so you can whip it up in no time at all (hence the name). So what are you waiting for?

Late-Night Pasta (adapted from Martha Stewart)
serves 2

you'll need:
6 oz. spaghetti or tagliolini
olive oil
1 1/2 teaspoons coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup freshly grated Pecorino Romano (or sub Parmesan, if you prefer)
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped Italian parsley
Kosher salt

Bring a large pot of water to a boil. Salt well, add pasta and cook according to package directions.

Meanwhile, heat a  tablespoon of olive oil over medium heat. Add onion and 1/2 teaspoon black pepper. Cook for 2-3 minutes, until onion begins to soften.

While onion is cooking, heat 1 tablespoon butter in a small skillet over low heat. Crack eggs into skillet and cook until whites are just set, about 5 minutes.

Add garlic and red pepper flakes to skillet with and onion and stir to combine. Add 1/4 cup pasta water to the skillet. Drain pasta and add to skillet. Add 3 tablespoons butter and reduce heat to low. Add cheese and toss until well-combined.

Divide pasta between 2 bowls. Top with egg and parsley. Add some cracked black pepper, and devour!

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spicy shrimp peanut noodles

Happy Monday, y'all! How was your weekend? I'm a little giddy from ours. Our great friends welcomed their sweet little daughter into the world, and two of our other best friends got engaged! It was a fantastic weekend to say the least!

My love for peanut noodles has been well documented on this blog, but let's revisit, shall we? These were absolutely delicious, did not require turning the oven on (!!), and took no time at all to throw together. Perfect summer supper in my opinion!

Spicy Shrimp Peanut Noodles
serves 4-6

you'll need:
3/4 lb. angel hair pasta
1 lb. shrimp, peeled and deveined
2 tablespoons canola oil
4 tablespoons soy sauce
6 green onions, chopped
6 garlic cloves, minced
1 cup chicken stock
1/2 cup creamy peanut butter
2 teaspoons toasted sesame oil
juice of 1/2 a lime
1 teaspoon red pepper flakes
handful of cilantro, roughly chopped
1/4 cup roasted peanuts, chopped

Bring a large pot of water up to a boil for your pasta.

Heat canola oil in a large skillet over medium-high heat. Add shrimp and cook until opaque and pink, about 1-2 minutes per side. Remove and set aside.

Reduce the heat to medium and add soy sauce, green onions, and garlic. Saute 1-2 minutes, until the garlic is beginning to soften and become fragrant. Add chicken stock and stir, scraping the bottom of the pan. Reduce heat to low and add peanut butter, sesame oil, lime juice, and red pepper. Whisk together until it creates a smooth sauce and simmer for 5-8 minutes.

Cook pasta according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain pasta and add it to the skillet. Toss well so that the noodles are completely coated, adding more pasta water if needed to thin the sauce out.

Divide pasta into bowls and top with shrimp, cilantro, and chopped peanuts. Squeeze lime juice over the top. Enjoy!!

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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creamy corn and bacon pasta

This is my desert island meal.

It's no secret that I am a bit of a pasta freak.  I love it just about every way you can make it.

But, for me, it just doesn't get much better than this. It's creamy and decadent, but still so fresh with delicious corn and lovely basil. I'm telling you, for a spring or summer dinner everyone will go crazy over, this is where it's AT.

Creamy Corn and Bacon Pasta (adapted from Bourbonnatrix Cooks)
serves 4-6

you'll need:
1 lb. fettucine (I always use this fabulous one for this dish because I like the peppery kick)
4 slices bacon, cut into strips
1 small onion, chopped
2 cloves garlic, minced
3 ears of corn, kernels removed (about 2 cups)
3/4 cup heavy cream
1/2 cup Parmesan, plus more for serving
1 tsp. salt
1 tsp. freshly ground black pepper, plus more for serving
1/4 cup chopped fresh basil

Bring a large pot of water to a boil. Salt boiling water generously, then add pasta and cook according to package directions.

While pasta is cooking, set a large skillet over medium high heat and cook bacon until crisp. Remove with a slotted spatula and set aside on paper towels to drain.

Add onion and corn to the same skillet and cook about 5 minutes, until just tender. Add the garlic and cook for about 30 seconds. Remove the skillet from heat. Spoon half of the corn-onion-garlic mixture into a blender or food processor and add the heavy cream, Parmesan and salt. Pulse until smooth. Return the creamy corn mixture to the pan and mix with the whole kernels.

When pasta is al dente, remove 1 cup of pasta water and set aside. Drain pasta in a colander and add to the skillet with the corn. Add bacon and pepper and toss the pasta with the corn until evenly coated, adding pasta water if necessary to thin out the sauce. Once everything is perfectly nice and creamy, sprinkle basil leaves on top.

Divide into bowls and serve with a sprinkling of Parmesan and more freshly ground black pepper. Now bring me an enormous bowl.

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