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.

The Best Chicken Noodle Soup

Has it really been 2 months since my last post? Wow, I didn't think it was that long. While I have still been cooking up new recipes, I have not had the time to get on here with my updates.

I have made this recipe several times since my blog absence. It is a combination of my Sister and Brother's Chicken Soup Recipe. It is easy, good and soul warming. :) Leftovers are even better!

1 Tablespoon olive oil
1 yellow onion; diced
2 cloves garlic; crushed
4-6 stalks of celery; washed and chopped
4-6 carrots; peeled and chopped
5-8 red skinned potatoes; washed and chopped small

6 Tablespoons Chicken Soup Base (it comes in a jar and can be found near the chicken stock )

2 1/2 quarts water

1 lb pasta noodle of choice (my favorite Acini de Pepe - small dots)
1 rotisserie chicken (white meat shredded)
1/2 to 3/4 bag of frozen spinach
Salt and pepper
Grated Parmesan

In a large soup pot, add olive oil over medium-high heat. Once warmed, add onions, garlic, celery and carrots. Cook until onions are translucent. Add chopped potatoes and season with a pinch of salt and pepper. Continue cooking for 3-5 minutes. Add soup base and water. Stirring constantly to dissolve soup base.

Add shredded chicken and continue stirring and heating through.

Meanwhile, boil a pot of water and cook the pasta noodles per package directions; drain and set aside.

The last few minutes before serving, add the frozen spinach. Stir until warmed through. Adjust seasonings.
Top with grated Parmesan and enjoy.

Note - when storing leftovers, keep pasta noodles separate from soup.

Bowtie Lasagna

I came across this recipe at the Tasty Kitchen blog and had to try it. Wow - it was good and I whipped it up in 20 minutes. YUM!

1 lb ground chuck
1 package bowtie noodles
1 jar (your favorite) pasta sauce (or homemade if you have time)
1 Tablespoon olive oil
1 teaspoon salt
1 cloves garlic; crushed (or 1/2 teaspoon garlic powder)
1 teaspoon Italian seasoning
1/2 cup mozzarella cheese
1/2 cup sour cream

Cook noodles according to package directions.
Meanwhile, cook meat in a large skillet over medium-high heat; drain and return to skillet.
After noodles have cooked; drain and add to cooked meat. Drizzle with olive oil. Add sauce, garlic, seasonings, cheese and sour cream. Fold together and allow all to combine and melt together, over low heat for about 5 minutes or until cheese is melted.
That's it. :)

Coconut Macaroons

Recently, I was at my favorite bakery in town buying a loaf of fresh bread when I smelled this sweet cookie. I usually would not buy coconut macaroons - I just never think about them. These cookies smelled so good that I had to buy one. Immediately after we devoured the cookie, Chad said I need to learn to make them. So, I did. I found an EASY recipe here and they were so good!

1 1/3 cups flaked coconut
1/3 cup sugar
2 Tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract

Preheat oven to 325.
In a small bowl, combine the coconut, sugar, flour and salt. Stir in the egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 18-20 minutes or until golden brown.
Cool on a wire rack.