Pasta with Sausage and Broccoli

You can't go wrong with pasta or this recipe. I found this one in my new cookbook - The New Abs Diet. We have been cooking a lot from this book lately and everything has been awesome! 

1 bunch broccoli rabe; tough ends trimmed (or regular broccoli would work)
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil
1 large onion; chopped
3 cloves garlic; minced
1/2 lb hot Italian turkey sausage links
2 cups marinara sauce
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese

Cut the broccoli rabe into 2 inch pieces. Cook the pasta according to package directions; add the broccoli rabe during the last 3 minutes of cooking. Drain.

Heat the oil in a large skillet over medium heat. Toss the onion and garlic and cook for a few minutes until translucent.
Remove the casing from the sausage. Add the meat to the skillet and break up with a wooden spoon. Cook for 3 minutes until nicely browned.

Add the pasta and the broccoli rabe to the skillet and toss to combine. Stir in the marinara sauce and pepper flakes and cook until heated through.
Top with cheeses.

Holy Cow Cake

So, I don't have a picture of just the cake. I forgot. But I do have this picture with the cutest niece in the world and the cake. :) I found this recipe online awhile ago and decided this would be a good, easy birthday cake for my favorite 13 year old. 

1 box cake mix - I used double chocolate
1 1/3 cups water
1 1/4 cups vegetable oil
3 large eggs
8 ounces caramel topping
14 ounces sweetened condensed milk
1 cup crushed candy (I used Health bar topping)
1 tub whipped frosting

Preheat oven to 350 degrees.
Lightly spray a 13 x 9 pan with cooking spray.
Mix cake mix, water, oil and eggs with a mixer or a wooden spoon until well blended.
Pour the batter into the prepared pan, smoothing out the top. Place the pan in the oven and bake for 35-38 minutes or until cake springs back when lightly touched.
While the cake is baking, prepare the topping. Place the caramel topping and the condensed milk in a bowl and stir till combined.
Remove from the oven and place on a wire rack. Immediately poke holes in the cake with a straw.
Pour the topping mixture over the warm cake so it can seep in the holes. Measure out half the crushed candy and sprinkle over cake.
Allow cake to cool in the fridge for about 20 minutes. Then frost and top with more candy.
Store this cake covered with wax paper in the fridge for up to 1 week.

Oreo Stuffed Chocolate Chip Cookies

Yes, you saw that right. These are awesome and huge. More like a fork and knife cookie. TRY them now.

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies


Preheat oven to 350 degrees.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a greased baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.


Recipe adapted from: Picky Palate

Parmesan and Garlic Pita Chip Chicken

Again, I have been absent from the blog. Sorry (if anyone is still out there)! Busy, busy... but I have a ton of recipes to upload. Like this one that I pulled together last week. When I did my shopping for the week, I was intending to make a breaded chicken recipe that I found. Once I started cooking, I realized that I was out of breadcrumbs. Trying to be creative, I found Stacy's Baked Parmesan and Garlic Pita Chips in my pantry. I wish I would have thought of this one sooner... yum!

1 lb organic chicken breasts; pounded till even

1 egg; beaten 

A couple of handfuls of Baked Parmesan and Garlic pita chips (I used Stacy's brand)

A handful of Parmesan cheese

1 Lemon

Salt and pepper

Greek yogurt (amazing used as a dip for the chicken!)

In a ziplock bag, add pita chips. Seal and use a rolling pin to make into fine crumbs.  Pour in a bowl and mix with parmesan cheese. Zest the lemon and add to breadcrumbs.

In a medium skillet over medium high heat, add 1 tablespoon oil or cooking spray. 

Season chicken with salt and pepper then dip into egg and coat with breadcrumbs. Add to pan and cook 7-9 minutes on each side or until cooked through. Squeeze lemon over chicken before serving. 

Serve with Greek yogurt or even hummus.