Tag Archives: garlic

Creamy BLT + Wilted Spinach Pasta

Creamy BLT + Wilted Spinach Pasta (74)

This is something that I started to type up the other day but my WiFi was in and out at the house on top of having a rough day.. so forgive me for giving up and building a fort out of blankets. Yes, you heard right… a fort out of blankets.

DTBBF (Down To Build Blanket Forts)

I have learned that when things get a bit out of whack and you need to take a step back, just remember you are queen of your own domain and no one can judge you for being DTBBF [down to build blanket forts]. Blanket forts are a no fail way for making even your darkest of days that much brighter- so long as you have a string of Christmas lights hanging around at least.

Creamy BLT + Wilted Spinach Pasta (65)

Anyways, when I was making this dish I honestly had not gone grocery shopping in 2 weeks due to a crazy business/personal schedule so it was made up of what I had hanging around in my pantry which is pretty majestical in itself! It was inspired from multiple different Pins on Pinterest but I took some from this recipe and took some from that recipe, so needless to say it was my own Frankenstein of sorts.

Creamy BLT + Wilted Spinach Pasta (5)

Ingredients

1 Pkg Fettuccine; cooked al dente

1/2 Cup Heavy Cream

1/2 Cup Parmesan Cheese; shredded

1/2 Lb Bacon; cut into 1″ pieces and cooked

3/4 Cup Fresh Spinach; chopped

1/2 Cup Cherry/Grape Tomatoes; quareterd

4 Garlic Cloves; smashed and minced

1 Tbsp Lemon Juice

1 Tsp Kosher Salt

1/2 Tsp Black Pepper

Creamy BLT + Wilted Spinach Pasta (9)

Firstly, cook your bacon… I do mine the water method because I am weird but hey, cant argue with perfection!

Creamy BLT + Wilted Spinach Pasta (8)

Next drink a beer because your feeling are showing and you need to make them go away! Just kidding, its yummy- so drink!

Creamy BLT + Wilted Spinach Pasta (16)

Look at that crispy perfection! This is exactly why I love the water method! Transfer your cooked bacon to a paper towel lined plate and reserve 1 Tbsp of the bacon fat for the next step.

Creamy BLT + Wilted Spinach Pasta (20)

Using the same skillet and the reserved bacon fat, saute your garlic over medium heat for 1 minute or until tender.

Creamy BLT + Wilted Spinach Pasta (23)

Add tomatoes and lemon juice, cooking for 1 minute longer.

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Reduce heat to low and slowly whisk in your cream, carefully though so that it does not curdle.

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Then whisk in your parmesan cheese…

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And then add your spinach. Cook for 2 minutes stirring occasionally.

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Look at that happiness!

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Lastly, add bacon and stir to combine.

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Look at that skillet full of magic! Admit it, you want to just eat it like that… Well at least wait until you combine it with the cooked pasta!

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Toss your cooked pasta with your skillet sauce well to combine.

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Sprinkle with fresh chopped parsley because you are fancy as fuck and dont let anyone tell you differently!

Creamy BLT + Wilted Spinach Pasta (73)

Finally, plate and serve.

Creamy BLT + Wilted Spinach Pasta (72)

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Truffle Fries

Truffle Fries

This one goes out to all of my fellow gluttons out there- and to all of your inner fat kids just waiting to step out of the shadows. You know your inner fatty is pining away waiting for his/her moment when they can roll around in a big mass of greasy, crispy, crunchy, and salty french fries topped with the most delectable of all toppings. Yea, this is for you.

Gluttonous Truffle Fries Face

This is my “what has my life amounted to” face. OR better known as “I’m about to eat my feels real hard over here”

You know, it is whispered that these sinful little gems make even the devil blush. I am just saying [because no one ever reads these little blips]… if its enough to make the diablo himself blush, sign me up. I am talking super crispy fried french fries topped with fresh minced garlic and parsley, then to take it to a whole other level, we lightly drizzle these guys with some White Truffle Oil.

Then, if that wasn’t enough, we are kicking it up a notch here. 1 out of 7 of the deadly sins just wasn’t enough for us (we already admitted to gluttony) we also have sloth because I made these with frozen french fries. That is for both convenience and laziness. Now there we have it…. 2:7 of the deadly sins….

The price we pay for committing these traitorous acts? One night in purgatory. That is it. [Oh and maybe another inch on your waist line, but no one is judging]. Its okay though, one night is one night! And just think, when the devil asks you why you are there, you can make him blush by telling him you sinned with a big ole’ bowl of truffle fries!

Truffle Fries

Ingredients

1 Pkg Frozen French Fries (I used shoestring cut but use your favorite, or if your an over achiever make your own)

5 – 7 Garlic Cloves; smashed and minced (if you dont like a lot of garlic then feel free to scale it down a bit)

1 Tbsp Fresh Parsley; finely chopped

White Truffle Oil

*Oil for frying; I used coconut oil but use whatever you prefer

(*omit if you decide to bake your fries)

Truffle Fries

Smash and mince your garlic into smithereens then finely chop your parsley and set both aside.

Truffle Fries

Cook your fries using your preferred method. If you are pan frying like me, heat your oil in a skillet and once hot, carefully drop in small batches of fries so that they cook in a single layer.

Truffle Fries

Once crispy and golden, remove your fries from the oil and allow to drain on a cooling rack over paper towels or a baking sheet.

Truffle Fries

Combine garlic and parsley and mix well either using a mortar and pestle OR the flat of a spoon. The key is to smush it up just a little so that it is not exactly a paste but still pretty happily combined.

Truffle Fries

Transfer your fries to a large bowl or platter and drizzle lightly with the White Truffle Oil tossing well to coat. Finally scatter your garlic and parsley mixture on top and enjoy the fruits of your labor!

Truffle Fries

If you really want to make it more interesting, add a bit of freshly grated parmesan cheese! I wont judge!

Truffle Fries

Ciao!

Ricotta Thyme + Olive Oil Spread With A Beer Tasting

Beer Tasting2

Friday night I hosted my first Craft Beer Tasting Party. I have to say that the challenge of making bar food based on a vegetarian diet was pretty exciting! I get so used to making things based on my diet, and never quite thought about it before, but I was more than excited to embark on this journey! That was of course until it came down to actually looking for recipes! Sweet Baby Jesus I never realized how hard it is to find vegetarian appetizers that are more exciting than carrots and celery along side a veggie dip!

Ugh, how do you all do it!

Thankfully my sister has more experience with it than I do, so she made an amazing Poutine, Falafel with Hummus and Tahiti Sauce , Cheese Board, and Mini Mascarpone Tarts! I ended up making a Queso Blanco, Ricotta Thyme + Olive Oil Spread, and the non original Carrot + Celery Platter with none other than a Veggie Dill Dip.

Beer Tasting

If you enjoy craft brews, feel free to drop your suggestions in the comments below!

Ricotta Thyme + Olive Oil Spread

Ingredients

Ciabatta Bread

2 Cups Ricotta; at room temprature

1 Cup Whole Milk

4 Garlic Cloves; smashed and minced

4 Tbsp Fresh Thyme Leaves

1 Tsp Dried Oregano

Extra Virgin Olive Oil

Sea Salt to taste

White Pepper to taste

 

Honestly, this is so easy you guys.

All your going to do is put your ricotta in a large bowl, add the milk and stir well until it is fully mixed as well as smooth and fluffy.

Then add your minced garlic, thyme, oregano, salt, and pepper then mix well.

To serve, drizzle a bit of olive oil on top along with a few extra sprigs of thyme.

Serve alongside toasted ciabatta bread and enjoy!

Cheese Board

Here are a couple more pictures of the tasting, I hope you all enjoy and maybe have your own sometime soon!

Beer Tasting3

Also I highly recommend Hardywoods Raspberry Stout… it really tastes like raspberry jam. 🙂

Craft Beer Tasting (4)

Ciao!

Craft Beer Tasting (5)

Crispy Honey + Sriracha Wings

 

Crispy Honey + Sriracha Wings (9)

Its no secret I love wings… the messier the better! While I have posted many different recipes such as Homemade Honey Mustard Barbecue Wings, Homemade Teriyaki Chicken Wings and Chinese Coca-Cola Wings, this is one I have been dying to try! While I dont like many spicy things, I am starting to see the light… and maybe with a little encouragement and some small baby steps I will be able to dabble in the land of Sriracha and Jalapenos more often!

Crispy Honey + Sriracha Wings

First order of business though is to crack open a nice and refreshing craft beer. You might need it to extinguish the flames if your anything like me. Honestly, one time I went to Buffalo Wild Wings with my sister and I got their Garlic Parmesan Wings… let me tell you I was burning up! That is the only thing on the menu that is not spicy, but here I am sitting at the table nearly reduced to tears while my sister has the time of her life laughing it up at me.

No big deal.

But with that being said, I am starting to ween my way into the land of fiery sriracha spiciness. Baby steps my friends, baby steps. Mind you this recipe is not as spicy as it sounds when I talk about it. I am not a normal person though, clearly, so the littlest spice is a lot for me.

Crispy Honey + Sriracha Wings (2)

Ingredients

3 Lbs Chicken Wings

1/2 Cup Coconut Oil (or any frying oil of your preference)

1/2 Cup Flour

Salt + Pepper

1/3 Cup Sriracha

1/2 Cup Katchup

1/3 Cup Soy Sauce

3 Tbsp Honey

1 Tbsp Sesame Oil

8 Garlic Cloves; minced

Cilantro; minced

Sesame Seeds

Crispy Honey + Sriracha Wings (3)

Combine sriracha, ketchup, soy sauce, honey, sesame oil, and garlic then set aside.

Rinse and pat your wings dry.

In a small bowl combine four, salt, and pepper then pour over wings tossing well to coat.

Heat oil in a large skillet over medium heat until a pinch of flour sizzles when dropped in the pan.

Add wings in batches to avoid over crowding.

Cook 3-5 minutes each side until nice, crispy, and golden in color.

Set aside on paper towels or a cooling rack over a baking sheet so that they oil can drip away.

Continue working in batches until all the wings are nice and crispy.

Using the same skillet, combine the sriracha mixture to the hot oil and whisk well.

Add all the chicken back to the pan with the sauce, then cover and reduce to a simmer.

Allow to cook about 10 minutes then remove cover and and stir.

Cook another 10-15 minutes uncovered cooked thoroughly.

Then finally plate and sprinkled with chopped cilantro and sesame seeds!

Crispy Honey + Sriracha Wings (6)

Sorry for lack of pictures but I didn’t intend to put this on the good ole’ blog… but with that being said, I hope you all try it and embrace the fiery goodness!

Cheers!

Brown Sugar + Garlic Chicken Thighs

Brown Sugar + Garlic Smothered Chicken Thighs (46)

I am a glutton. There. I said it.

I love anything with garlic, butter, brown sugar, honey, more garlic, more butter… well you get the point.

Whenever I came across this recipe on [you guessed it] Le Ole’ Pinterest, it was as if I made a deal with the devil. Not only was my chicken so juicy, tender, sweet, and tangy… it was also pumped up with enough butter to make Paula Dean blush and the little fat cherubs in heaven blare their trumpets and rejoice!

Clearly I did not follow the recipe to the “T” because if I did, it would have been a bit healthier… actually a lot healthier… but that’s besides the point! There are two types of people in this world, I tell ya! Those of us who follow the rules… And the rest of us who were born to break every last one…. What can I say, I am a rebel at heart </3

Brown Sugar + Garlic Smothered Chicken Thighs (52)

The original recipe came from Damn Delicious and I am not sorry I happened upon this majestical website of delectable little goodies. I think that you should all take some time to click on the link and check them out! I will tell you, they are my new go-to when looking for something new and exciting to try.

Brown Sugar + Garlic Smothered Chicken Thighs (3)

Ingredients

8 Boneless Skinless Chicken Thighs

5 Cloves Garlic; smashed + minced

1/3 Cup Brown Sugar

2 Tbsp Honey

1/2 Tsp Dried Oregano

1/4 Tsp Dried Thyme

1/4 Tsp Dried Basil

5 Tbsp Butter; divided

Fresh Chopped Parsley

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Rinse and pat your chicken dry with paper towels then smash and mince your garlic…

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Then chop up your parsley and set aside.

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Look at all your little soldiers in a row! Season both sides of your chicken well with salt and pepper and preheat your oven to 400F

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Heat half of your butter in a skillet over medium high heat. Brown both sides of the chicken thighs for 2-3 minutes each. Transfer chicken thighs to a baking pan and set aside.

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Melt remaining butter in the same skillet you were working with and toss in your garlic cooking over medium heat for 1-2 minutes or until tender and fragrant and remove from heat.

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It looks like a party!

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Add your remaining ingredients (brown sugar, honey, oregano, basil, and thyme) and combine well with a whisk.

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Its really coming together now!

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Add a nice spoonful of the glaze on top of each thigh until there is non left. Bake at 400F 15-20 minutes or until the internal temperature registers 175F.

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I served this along with roasted garlic mashed potatoes but you can imagine the opportunities are endless!

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On top of that, this glaze works well with pork so get crafty with it!

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I definitely foresee a nice pork roast in my immediate future using this little gem as a base!

Brown Sugar + Garlic Smothered Chicken Thighs (50)

Enjoy!