Tomato and Spinach Pasta

This pasta was an easy and yummy dish to fix.  I saw the recipe over at Budget Bytes, it was also easy to double so that we would have extra for lunches.  Always a win in my book.

1 tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
1/2 tsp salt
2 tbsp tomato paste
1/2 cup water
2 oz. cream cheese
1/4 cup grated Parmesan
1/2 lb. penne pasta
1/2 (9 oz.) bag fresh spinach

Bring a pot of water to a boil and cook the pasta.  Drain the pasta when it's finished cooking.  While the pasta is cooking, heat the olive oil in a large skillet.  Add the onion and saute for 4 or 5 minutes then add the garlic and cook for about 30 seconds. Add the tomatoes, oregano, basil, red pepper flakes, salt and pepper. Stir then add in the tomato paste and water. Stir until the tomato paste is dissolved into the sauce.  Turn the heat down and add the cream cheese in chunks. Whisk the sauce until the cream cheese has melted. Add in the parmesan cheese and stir.  While stirring, add in the spinach.  Let the sauce cook for 3 to 5 minutes or until the spinach has wilted.  Stir in the pasta and serve. 

Pumpkin Oatmeal Scotchies

Oatmeal Scotchies are probably one of my favorite cookies of all times.  My mom made them a ton when I was growing up and they hold so many happy childhood memories.  When I saw the recipe for Pumpkin Oatmeal Scotchies I knew I had to have them.  Pumpkin plus my favorite cookies...win!!!!  This recipe is from The Girl Who Ate Everything.

2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 cup butter (slightly softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 cup pumpkin puree
1 tbsp vanilla extract
3 cups old fashioned oats
1 (11 ounce) package butterscotch chips

Heat oven to 375.  In a small bowl combine the flour, baking soda, salt, pumpkin pie spice and cinnamon.  In a large bowl beat together the butter and sugars, add in the eggs, pumpkin puree and vanilla.  Slowly add in the flour mixture.  Stir in the oatmeal and butterscotch chips.  Chill the dough in the refrigerator for 30 minutes to 1 hour.  After the cookies have chilled take a spoonful of cookie dough and roll into a ball then press down to shape the cookie, repeat and bake for 8 to 12 minutes or until cookies are done.  Remove from oven and let the cookies cool for 2 minutes on the cookie sheet then remove from the cookie sheet and let the cookies finish cooling on a wire rack.  

Football Friday: Slow Cooker Three Bean and Beef Chili

This was our first pot of chili for the year!  It wasn't even that cool out but it's fall and we were watching football so chili must happen. This recipe was adapted from Joyful Healthy Eats.

1 lb lean ground beef
1 tbsp olive oil
medium onion (diced)
red pepper (diced)
28 oz. Crushed Tomatoes
15 oz. Fire Roasted Tomatoes
2 tsp cumin
2 tsp chili powder
1/4 tsp chipotle chili powder (optional)
1/2 tsp garlic salt
1 cup water
juice of 1 lime
1 can pinto beans
1 can black beans
1 can kidney beans
shredded cheese
fritos
sour cream

In a skillet at the olive oil and saute the onion.  Once the onion is transparent add the ground beef and brown.  Drain off the grease and place in the crock pot.  Stir in the red pepper, crushed tomatoes, fire roasted tomatoes, cumin, chili powder, chipotle chili powder, garlic salt and water.  Stir and let cook on low heat for 5 hours.  Drain off the cans of beans and add to the chili along with the lime juice. Stir and let cook for another hour.  Serve with shredded cheese, fritos and sour cream.

Easy Thin Crust Pizza

I have been looking for a good thin crust pizza recipe for a while, after a few that weren't so hot I think we have finally found our one!!! Best part is, it's crazy easy! This is from One Sweet Appetite.


1 tbsp 1/2 tsp active dry yeast
1/2 tsp sugar
1 1/2 cups warm water
3 1/2 cups flour
1 tsp salt
olive oil

Heat oven to 450.  Combine the water with the yeast and sugar.  Let it sit for a few minutes, until it is foamy.  In a medium bowl combine 2 1/2 cups of flour and the salt.  Once the yeast mixture is foamy pour the center of the flour and stir.  The dough will be very sticky at this point, keep kneading and at flour 1/4 cup at a time.  You want the dough to be smooth a slightly sticky but able to hold it's form.  Once you get the right texture divide it in half and roll into 2 14 inch circles.  Turn oven down to 425 and bake for 5 to 7 minutes.  Remove from oven brush the outside rim of the crust with olive oil then add toppings.  Place back in the oven for 8 minutes.  If you would like the cheese to be more melted, flip on the broiler for a few minutes. Remove from oven and let cool for several minutes before slicing. 

Buffalo Chicken Cheesesteaks

We love all things buffalo in our house. We also love cheesesteaks.  Combine the two and it has to be the best thing ever...right?  Well let me answer that for you, right!  Gray and I both loved these!!!! The recipe is from Iowa Girl Eats.

2 tbsp butter
1 sweet onion (sliced)
1lb chicken breasts (sliced in thin strips)
salt and pepper
1/2 cup Frank’s Buffalo Wing Sauce
8 slices provolone cheese
4 hoagie rolls

Heat oven to 250.  In a skillet over medium heat melt the butter and saute the onion until tender, add the chicken and saute until it's cooked through.  Season with salt and pepper then add wing sauce and stir.  Separate the chicken into four different sections and top with provolone cheese. Cover until cheese is melted.  Place into hoagies, wrap in foil and place in the oven for 10 minutes. Remove from oven and serve.

Football Friday: Black Bean and Corn Nachos

There is this little wine bar that Gray and I love to escape to when we get a date night.  It's pretty rare but this has quickly become one of our favorite places.  Great wine, awesome food and amazing atmosphere, pretty much a winner all around.  One of our favorite things to get is their black bean and corn nachos so I tried to recreate them at home.  Gray and I both enjoyed eating these while watching football the other night!

1 can Black Beans (drained)
1 can Corn (drained)
1/2 tsp Cumin
1/2 tsp Chili Powder
2 cups Colby Jack
Tortilla Chips
Diced Fresh Tomatoes
Salsa
Sour Cream
Guacamole

 In a skillet combine the corn, black beans, cumin and chili powder, cook until the mixture is heated through.  Layer tortilla chips in the bottom of a baking dish or pie plate. Top with the black bean mixture and cheese.  Place the nachos under the broiler until the cheese is melted.  Remove and top with tomatoes. Serve with salsa, sour cream and guacamole.

BLT Pasta

This might be my new favorite pasta recipe!  I loved this combination and thought it had great flavor.  Gray really enjoyed it as well.  This recipe is from Let's Dish.


16 oz. dry pasta
12 slices bacon
1 medium onion (chopped)
3 cloves garlic (minced)
1/2 teaspoon red pepper flakes
2 cups chicken broth
2 (14.5 oz) cans diced tomatoes
4 ounces cream cheese (softened and cubed)
1 1/2 cups grape tomatoes (halved)
1/2 cup fresh parsley (chopped)
1/2 cup Parmesan cheese
Salt and pepper to taste

Cut the bacon into 1/2 inch pieces. Cook in a large skillet until the bacon is crispy.  Remove and place on paper towels to drain off the extra grease.  Leave about 1 tbsp of grease in the skillet.  Begin to cook the pasta in a large pot. Add the onion and garlic to the skillet and saute for 2 to 3 minutes. Add in the red pepper flakes and stir.  Pour in the chicken broth and diced tomatoes and bring to a simmer.  Stir in the cream cheese until it has melted into the broth mixture. Season with Salt and Pepper. Drain the pasta.  Add the bacon back to the skillet and add the pasta, halved tomatoes and parsley.   Stir and let cook for another 2 to 4 minutes.  Serve and top with Parmesan. 

New York Salt Potatoes

Have you ever had these out at restaurants? The perfect little red potatoes all smothered in butter and nice and salty!  Oh man, I love them!!! So does Gray so I decided to try and make them at home! This recipe is from Baked In.

3 lbs baby red potatoes (do NOT peel them)
2 quarts water
1 1/2 cups kosher or fine sea salt
6 Tbsp butter (Cut into small cubes)
Fresh herbs (I used a bit of chopped parsley)
Pepper to taste

In a large pot boil the water with the salt. Stir the water to dissolve some of the salt letting the rest settle on the bottom.  Add the potatoes and bring to a boil over medium hight heat. Lower the temperature and let the potatoes simmer for 20 to 25 minutes or until the potatoes are fork tender. Drain and let the potatoes rest for 3 to 4 minutes. Add back to the pot with butter, pepper and herbs. Serve warm. 

Football Friday - S'mores Bars

These are the perfect game day sweet treat! I adapted this recipe from 4 Little Fergusons.

16 oz Golden Grahams
8 cups mini marshmallows
6 tbsp butter
1 cup milk chocolate chips
1 cup semi sweet chocolate chips

Melt the butter in a large pot over low heat.  Add in 6 cups of marshmallows and stir was they melt.  Once they are fully melted remove from heat add in the Golden Grahams.  Stir until coated with the melted marshmallow.  Add in the remaining 2 cups of marshmallows and all the chocolate chips while stirring.  Pour into a greased 9x13 dish.  Place in the refrigerator for 1 hour.  Remove and serve at room temperature. 

BTAE Breakfast Sandwich

This is by far my favorite breakfast sandwich combination!  Something about the creamy avocado, salty tomato, runny egg and tomato just all works!!! This recipe makes 4 sandwiches.

1 Avocado (sliced)
1 lb bacon (fried crispy)
2 Tomatoes (sliced)
4 Eggs
8 slices Whole Wheat Bread
Mayo (optional)

Toast the bread.  Fry the eggs until the white are solid but the yolk isn't cooked through.  Spread a thin layer of mayo on 4 slices of bread.  Layer a piece of plain toast with bacon, avocado, tomato, egg and then the slice of bread with mayo.  Serve warm.