Basil Pesto Penne

Tonight's dinner is another easy one that takes less than 20 minutes to prepare all together! It's a simple basil pesto sauce with penne pasta. I got the recipe from this website after realizing I had no pine nuts: http://www.food.com/recipe/cashew-basil-pesto-377037. Again, I served my pasta with garlic butter which makes a lovely side or appetizer to your meal. Also, pesto sauce can be used as a party spread for bread or crackers. I am only going to post the recipe for the sauce, as I hope y'all know how to cook pasta! So, let's get crackin'!

What You Need:

- 2 cups fresh basil leaves, washed

- 1/2 cup cashew nuts

- 3 cloves garlic, minced*

- 1/2 cup parmesan or romano cheese

- 1/2 cup olive oil

- food processor

* I used minced garlic, of which I used 3 teaspoons.

How to Do It:

First, add your basil leaves and cashews to the food processor and chop. Next, add in the garlic and chop again. Now you add in the cheese (I used parmesan) and chop once more. Finally, throw in the olive oil and chop for the last time! Easy-peasy! Takes less than 10 minutes to make a gourmet sauce that you can show off to your friends and family! Serve with garlic butter and fresh bread with a sprinkling of parmesan and you'll knock everyone's socks off!

Salsa, Salsa, Salsa!

Tonight to go with my meal of Enchilada Bake, I made salsa. 

The recipe I found on Pinterest and it lead me to a site that has instructions for it: http://damndelicious.net/2013/09/07/restaurant-style-salsa/. I think this is really good. Came out a little sweet for my taste (because I stupidly read the measurement for sugar wrong and added a tablespoon instead...oops...), but it is still absolutely delicious!

What You Need:

- 4 fresh tomatoes, roughly chopped

- 1 clove garlic, halved

- 1 small red onion, roughly chopped

- 1 jalapeño, seeded and roughly chopped

- 1/2 cup fresh cilantro leaves

- 1 lime, juiced

- 1 tsp. sugar

- salt and pepper to taste (not much)

- blender or food processor

How To Do It:

First, chop all of your vegetables. Add the tomatoes to the blender or processor and chop finely. Next, add in the rest of the vegetables, blending after adding each. Finally, add in the cilantro, lime juice, sugar, salt, and pepper and blend well. You're done! Salty chips are the best with this salsa and, if they are available to you, I use Santitas.

Enchilada Bake

Tonight's dinner was an enchilada bake inspired by a friend of mine. When I had first moved to Ann Arbor, I was sick and had no energy to cook so he actually brought his version of this over to us for dinner. Delicious! I had to make some slight adjustments to the recipe he gave me so the hubby could eat it. Anyways, tonight's dinner turned out delicious and was a good choice!

What You Need:

- 1 package soft tortillas

- 1 can black beans

- 1 can corn

- 1 can refried beans

- 1 can mild enchilada sauce

- cheese

- 9 x 13 baking pan

How To Do It:

First, grease your baking pan well and preheat your oven to 350°F. Place one layer of tortillas on the bottom of the pan. Drain the black beans and corn. These are your next layer. Just spread them evenly as possible on the tortillas. Next is another layer of tortillas followed by the can of refried beans, also spread as evenly as you can, and cheese. The last layer is tortillas, then the enchilada sauce poured over the whole bake and topped with cheese for a bit of garnish. And, more cheese. Because cheese is delicious. 

Chocolate Peanut Butter Brownies

Yesterday was game night at our house and I made brownies to have something sweet after pizza and chips. This recipe comes from an uncle of mine and they have been made by so many of my family members that there are different takes on the recipe depending on who likes what. I, for instance like peanut butter and chocolate. My mom likes her brownies with a sprinkling of powdered sugar on top. I'm sure my husband would also like his topped with strawberries and ice cream. These brownies do come out a bit cakey at times but they do turn out delicious every time!

What You Need:
- 1 cup butter
- 2 cup sugar
- 4 eggs
- 1 1/2 cup flour
- 1/4 cup cocoa plus 2 Tbsp.
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- pinch of salt
- 4 heaping Tbsp. peanut butter (creamy or chunky)
- mixing bowl
- 9 x 13 baking pan

How To Do It:
First, set your oven to 400° F and let it preheat. Cream together butter and sugar until well incorporated.

Next, add in four eggs. And beat until mixed well.

Once the eggs are beat into the mixture, add in flour, one half cup at a time. My picture shows the entire flour amount but that makes it hard to not mess up your cooking area.

After mixing in the flour, add in the cocoa, a little at a time.

After the cocoa is well incorporated, the next step is to add in the baking powder, vanilla, and salt. Mix them all in well. My picture shows all three added at the same time. You can do it this way or you can add them in one at a time.

Now is when you would add in the peanut butter if you choose. I also like chocolate chips. If I have them.

Mix the peanut butter in well. I used creamy peanut butter but chunky is equally delicious. Spread the mixture into a greased 9 x 13 pan and pop into the oven for 15 minutes. After that time, decrease your oven temperature to 350° F for an additional 15 minutes. This makes them bake all the way through without getting too crispy around the edges.

When a toothpick comes out clean, the brownies are done. After you pull them out, and they are still warm, sprinkling a bit of powdered sugar goes well.

Gnocchi a la Jen

Tonight's dinner was so delicious I couldn't wait to share it. Inspiration came from our trip to Europe in May. And, I'm not going to take full credit for it, I did look up ideas for pasta sauces and found a recipe similar to mine. I did, however, change most of the recipe I found and created my own sauce. By the way I used store-bought gnocchi. Eventually I will get the nerves to try out making my own gnocchi like the hubby has before. Anyways, please try and enjoy!

What You Need:

- 2 packages gnocchi

- 1 can tomato sauce

- 1 pint heavy cream

- 1 clove garlic, minced

- salt and pepper

- parmesan cheese

How to Do It:

First, begin boiling water in a large pot. While waiting for the water to boil, pour contents of tomato sauce and most of the heavy cream in a small pot. Add the garlic, salt, pepper, and parmesan to taste. Mix well. By now, the water should be boiling and you should add the gnocchi to the boiling water. When the gnocchi begin floating to the top of the water, you can drain the water from them. Add the pasta back to the pot after you've drained them. Pour the sauce over the gnocchi and mix well. You're ready to serve with parmesan cheese and parsley.

I also served our gnocchi with garlic butter and bread. Really easy: put four tablespoons of butter and a crushed clove of garlic in a small skillet and heat on low heat until the butter is melted. I used a loaf of bread I got from the market.

Spicy Thai Noodles

Last night's dinner was one inspired by Pinterest yet again and came originally from this site: http://asmallsnippet.com/2011/03/spicy-thai-noodles.html. I did make a couple changes to the recipe to suit my tastes. This meal is very easy and quick to make and is delicious every time. Sometimes, I add small cubes of chicken to accommodate the meat-eaters.

What You Need:

- 1 lb. box thin spaghetti or linguine

- 1 Tbsp. crushed red pepper flakes*

- 1/4 cup olive oil

- 1/2 cup vegetable oil

- 6 Tbsp. honey

- 6 Tbsp. soy sauce

- 2 carrots, peeled and shredded

- 3/4 cup peanuts, chopped

* Depending on how spicy you would like your noodles, you can use up to 2 tablespoons or as little as 1 teaspoon of red pepper flakes. I have found that 1 tablespoon is just the perfect amount of spiciness.

How to Do It:

First, boil water and cook your pasta. While the pasta is cooking, combine the red pepper flakes with the olive and vegetable oil and heat for 2 minutes on medium-high heat. Do NOT heat longer than 2 minutes as you run the risk of burning the red pepper flakes. While the oil is heating, peel and shred the carrots and chop the peanuts. After the two minutes is up, strain the oil mixture, retaining oil for the sauce. You can dispose of the flakes. Once the oil is strained, add the honey and soy sauce to the oil. Drain the pasta when it's cooked and toss with the sauce, carrots, and peanuts. I paired my thai noodles with zuchinni.

Happy cooking!

Black Bean Veggie Burger

Yesterday's lunch was a delicious black bean veggie burger, the recipe I got from here: http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/. I'm not kidding you, it was awesome. I did make a few of my own changes to suit my tastes but the general idea is the same. I paired it with some sweet corn on the cob and iced tea. So, onto it!

What You Need:

- 1 16oz. can black beans, drained and rinsed

- 1 small red pepper, coarsely cut

- 1 small red onion, coarsely cut

- 2 small cloves garlic, halved

- 1 egg

- 1 packet  Goya sázon

- 1/2 cup breadcrumbs*

- food processor

- large bowl

- colander

- paper towels

-skillet

- oil

* Plain breadcrumbs work nicely because the flavor of seasoned breadcrumbs could be a bit too overpowering. Also, in hindsight, 3/4 cup may be a better measurement as my burgers were falling apart too easily for me to be completely happy with the 1/2 cup measurement.

How to Do It:

First, drain and rinse the black beans in a colander and let them dry for a bit. While they are drying, place your cut veggies into the food processor and chop them up. When they are good and chopped, transfer the beans to a large bowl and place a paper towel in the colander. Dump the contents of the food processor into the paper towel-lined colander and you should end up with a gooey mess looking like this:

Next, mash up those beans! I used a potato masher but a fork works just as well, only it's a bit tough to do if you're not used to it.

After you're mashed, chopped and drained, you're ready to mix the two together.

Mix everything together well and set aside. Next, whisk your egg into submission and add the packet of sázon that you picked up from the market. I also recommend a little dash of salt and pepper.

Once your mixture is good and mixed, add that to the bean and veggie mixture you set aside earlier. Mix everything together well.

Now it's time to add the bread crumbs. As I said earlier, I think 3/4 cup is a better.

Now you should mix everything together and it will become a solid-like paste.

You're ready to start making patties! Mine were a bit bigger than my palm because we were using bread that was too big for a small patty.

Put a small amount of oil in your skillet, and let it get hot, then add the patties.

Flip them when they're browning and add cheese when you remove them if you like.

Finally, enjoy!

No-Bake Cookies

After my delightful dinner, I needed something sweet to wash it down with so I made some no bakes. I got my recipe from Pinterest that was originally posted here:  http://dessert.food.com/recipe/no-bake-chocolate-oatmeal-cookies-23821. I've made these cookies before and they have turned out really well every time! They are delicious!

What You Need:

• ½ cup butter
• 2 cups sugar
• ½ cup milk
• 4 Tbsp. cocoa
• ½ cup creamy peanut butter*
• 2 tsp. vanilla
• 3 - 3 ½ cups quick oats
• 4 quart sauce pan
• wax paper or plastic cutting board

* I love chunky peanut butter, but for this particular recipe, it doesn't work out the best because it can make the cookies very crumbly and dry.

How To Do It:

First, add the first 4 ingredients to the sauce pan and bring to a rolling boil. Hold at a rolling boil for 1 full minute so they will set up perfectly. Remove from heat and add in peanut butter, stirring to mix until melted. Next, add in vanilla and oats, one cup at a time. Drop by tablespoons onto wax paper or cutting board and let them set up for at least 20 minutes. They're so incredibly easy to make and super delicious!

Enchiladas

Tonight's dinner was enchiladas with a side of rice and it was super-duper delicious! I have been craving Mexican food for about a week now and, unfortunately, my favorite Mexican place is in Ohio so I had to make my own. So, let's get to it!

What You Need:

• flour or corn tortillas*
• 1 can enchilada sauce
• 1 can refried beans
• 1 block monterey jack cheese
• 9x13 baking pan

* I personally use flour tortillas because I find corn tortillas to be difficult when trying to roll around beans and they break apart very easily if they are too full of ingredients.

How To Do It:

First, preheat your oven to 350°F and pour half of the can of enchilada sauce on the bottom of the pan. Next, put some refried beans in the tortillas and roll them up, placing them on top of the sauce. I also made some cheese enchiladas by slicing 1/4 thick pieces of the cheese and place two slices on each tortilla, rolling them, and putting them with the others in the pan. Top the enchiladas with the remaining sauce and some leftover monterey jack cheese, shredded. Place the pan in the oven and bake for about 15 minutes. Serve with rice and any of your favorite salsa or guacamole!

Corn Meal Mush

Yesterday I had the chance to make breakfast for the hubby and myself so we had corn meal mush. And it was rather delicious, if I do say so myself! I didn't make the mush myself like I could have but I went with the next best thing from the Amish Country in Walnut Creek, Ohio. It comes packaged and all you have to do is slice it.

So first, slice up the mush into 1/4 inch thick slices and coat the slices in flour. I usually just put mine in a bowl.

When the slices are floured, place them into a skillet with hot oil and cook them until they start to brown, then you will flip them.

When all the slices are golden brown, remove them from the oil and place them on a plate with paper towels to soak up some of the oil. When you're ready to serve, I like to sprinkle powdered sugar on them and then cover in warm syrup.

Enjoy!