Tag Archives: parmesan cheese

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)


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.

Creamy BLT + Wilted Spinach Pasta (31)

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

Creamy BLT + Wilted Spinach Pasta (33)

Then whisk in your parmesan cheese…

Creamy BLT + Wilted Spinach Pasta (34)

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

Creamy BLT + Wilted Spinach Pasta (41)

Look at that happiness!

Creamy BLT + Wilted Spinach Pasta (42)

Lastly, add bacon and stir to combine.

Creamy BLT + Wilted Spinach Pasta (53)

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!

Creamy BLT + Wilted Spinach Pasta (58)

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

Creamy BLT + Wilted Spinach Pasta (61)

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)


Brown Butter Garlic + Sage Fettuccine


I am not ashamed to say that I have a slight obsession with brown butter sauces lately. When you melt your butter over the stove and it starts to turn golden in color and forms a nutty aroma and flavor… that’s exactly what I dream about! Its like buttered pasta on steroids! It turns even your most boring pasta dishes into a perfect and impressive fall/winter comfort food. Hey, you can even add some minced fresh sage to kick it up a notch! Brown butter and sage goes hand in hand! Oh and dont get me started about adding fresh minced garlic into the mix… that’s when all bets are off and I morph into my spirit animal (Paula Dean) and shit gets real!

But really, I have such an obsession with it that I even make brown butter and garlic popcorn. I know, I know… it sounds so weird and I know you dont want to admit this part… but intriguing as well. Don’t be ashamed… Embrace your inner brown butter she-rah voodoo princess… I wont judge you so long as you dont judge me…

This is a little gem that I came across on [you guessed it] Le Pinterest Machine. All credit is due to this majestical little site called Fork Knife Swoon, and swoon I did! As you will see, I did change a few things here and there but that is due to me not having exactly what was in the original recipe. It still came out beautifully rich and nutty so feel free to try this version or the original by clicking the link to check them out. I promise you will not be disappointed!




1 Lb Fettuccine; cooked al dente

11 Tbsp Salted Butter

2 Tbsp Fresh Garlic, minced

2 Tbsp Fresh Sage; minced

1 Tbsp Fresh Thyme

1 Tbsp Fresh Parsley; minced

3/4 Cup Italian Bread Crumbs

1/8 Tsp Ground Nutmeg

1/2 Tsp Salt

1/2 Tsp Ground Black Pepper

1/2 Cup Parmesan Cheese; freshly grated


Cook pasta according to directions on the package for al dente.

Melt 3 Tbsp butter in a saute pan over medium heat.


Once the butter is all happy and melted, add your bread crumbs, thyme, parsley, and nutmeg. Combine well and toast about 3-4 minutes stirring occasionally until they are all nice and golden.


Pffft, magic. Once they are done, transfer your toasted bread crumbs to into a small bowl and set aside. Wipe your pan (carefully) with a paper towel and return to the stove top.


Add remaining 8 tablespoons of butter to the saute pan and melt over medium high heat.


When your butter begins to foam, start whisking away!


Keep whisking!!!!


Then when the butter starts to turn slightly golden, toss in your garlic and sage and continue to whisk constantly.


When the butter is a nice deep golden in color, remove the skillet from the burner and continue to whisk for another minute or so.


Now you can officially rest your arm! YAY!


Add your cooked fettuccine to the pan then sprinkle with salt and pepper and toss well to coat evenly.


Doesn’t it look magical? Well brace yourself, it gets even better!


Sprinkle your toasted bread crumbs over the pasta and serve with a generous dusting of parmesan cheese.


I have to say, I am a glutton for brown butter and after making this dish, it is now a regular in my rotation!


So here’s to being gluttonous brown butter addicts and relishing in our nutty-buttery goodness together!



Pasta Carbonara


Can we have a moment…

I never had Pasta Carbonara before I made this dish. O.o

Is that weird?

Please tell me I am not alone in this! Either way, the fact that I had made it and loved it will hopefully redeem me in your hearts. Until then, I think I am kind of hooked on this recipe and it just might be my downfall. All these carbs can not possibly be good for you but the fact that I have an undying love for all things bacon, garlic, cheese, and pasta makes it just that much harder to resist!

Some day I will learn to just say no, but something tells me that it will play out a little like this….

“No pasta, I will not eat you… Goooooosh pasta, stop… I’m not going to do it! Pasta, stop being the devils food and maybe I will think about it…  Okay, okay… I’m sorry for all the hateful things I said to you, I love you pasta” …

Yes… apparently I talk to my food. O.o (kidding)

Enough rambling thoughts from meeeeee… on with goods…



1 Lb Pasta

6-8 Slices of Bacon

4 Cloves Garlic; minced

2 Eggs

1 Cup Fresh Grated Parmesan Cheese

1/3 Cup Sliced Green Onions

Wine; to drink


Now that we are all prepped, take a nice long sip of your wine and brace yourself for what is quite possibly one of the easiest pasta dishes known to (wo)man.


Dice your bacon, mince your garlic, slice your green onions, grate your parmesan cheese, and crack them eggs open… we are going in…

::Dun dun dun::




In a medium bowl, combine your parmesan cheese with your eggs and whisk well.


It looks gross but lets just put those feelings on the back burner for now… your taste buds will greatly appreciate this.


Cook your pasta according to the package for al dente. (6-8 minutes in salted boiling water).


Reserve about a cup of the pasta water for later… you may need it if your pasta is a little dry.


Cook bacon over medium-low heat until nice and crisp. This should only take 5-6 minutes but be careful not to over cook otherwise it will give the whole dish a burnt taste O.o No bueno.


And things are coming together…


Its like a skillet full of greasy magic! Scoop out the cooked bacon with a slotted spoon but leave the fat in the skillet… were not done with it just yet!


Add garlic to the skillet with the reserved drippings and saute over low heat for 1-2 minutes, or until soft and fragrant (but be careful not to brown)


Next we are going to toss the cooked pasta with the egg and parmesan mixture.


Add your garlic and cooked bacon then toss well. This is the time when if you notice your pasta is a bit dry, add a bit of the reserved pasta water a little at a time to your liking.


Top with green onions and some more fresh grated parmesan cheese then serve with a fresh crusty loaf of bread…


Don’t judge our love for carbs…



Baked Spaghetti Casserole


We all have those days… You know the one where you’re sleeping ever so soundly in bed with a magical dream running through your head that your just not ready to give up when your alarm clock goes off? Suddenly you realize that your phone’s alarm is singing the song of its people for the 5th time (being your 5th wake up alarm… yes I am one of those)….

Foooo Real

(Honestly… this is what wakes me up in the morning)

So you have that “oh sh!t” moment and speed through your morning routine. Before you know it, on the ride into work you do a little face palm “Oh sugar snaps, I never took anything out to defrost for dinner”!

Yes, this happens to me more often than I would like to admit, but THAT’S OKAY!

Lo and behold… WE HAVE PASTA!

Its as if the universe knew there would be quite a few people like myself who procrastinate a lot (masta-procrastinater here as someone likes to call me) and so they graced us with these starchy little life savers!

::And the heavens open up as an all holy light shines upon a box of Barilla::


Okay, back to what we came here for…. Baked Spaghetti Casserole!

This hot little number is so easy and minimal hands on time is required, so feel free to do whatever your little heart desires while this little number does its magic in the oven! This is ‘Merica and we just do what we want!



1 Box (8oz) Thin Spaghetti or Angel Hair Pasta

1 13oz Jar Pasta Sauce (or more if you like it saucy any kind will do or you can make your own)

1 Cup Softened Cream Cheese

Parmesan Cheese; grated

Fresh Parsley; chopped


Preheat your oven to 350F


Bring a large pot of salted water to a boil and cook pasta according to directions.


Drain pasta and set aside.


Spread about 1/3 cup of pasta sauce on the bottom of a casserole dish/baking pan.


Toss your hot pasta with the softened cream cheese until its coated evenly in its ooey gooey creamyness…


Look at that magic!


Evenly spread your pasta in the casserole/baking pan and cover evenly with the pasta sauce… now we’re getting somewhere….


Top with shredded parmesan cheese and bake for 30 minutes or until heated through and bubbling… Just be careful that your cheese doesn’t over brown…


… but if you do find you want it a little more browned then by all means… broil that bad boy up a bit! Sprinkle with your chopped parsley to garnish and serve!






Tuscan Garlic Chicken Skillet


This little beaut was something that was a happy accident (with my lack of spinach I was afraid for the sauce) but who are we to argue with happy accidents? They make the world go round, amiright? Anyone? I’m just sayin’ gosh! For a quick meal that you need to make in a snap, this was mighty tasty…. No, not only was it tasty, but it was also easy to execute! Cant argue with that reasoning. Sometimes forgetting to pick something up at the grocery store does not always end in a kitchen flop!  Now if only everything else in life was as easily executed as this dish… Meh, whatever keeps the blood pumping I suppose!


I located this hot little number at Mel’s Kitchen Cafe. Absolutely genius if I do say so myself! The only thing that I changed with this recipe was the spinach (and it was on accident.. I wanted it but I am just absent minded sometimes). I tend to get distracted at the grocery store and happened to walk out with out a bag… Sorry! I am planning on making this again real soon so when I do, I will be sure to add better quality pictures which will absolutely include spinach magic happening in the sauce as well! YAY!



3/4 Cups Flour

1/2 Tbsp Salt

1 Tsp Pepper

Handful of Basil Leaves; sliced

1/2 Tsp Dried Oregano

2 Large Boneless Skinless Chicken Breast; butterflied OR 4 thin sliced chicken breast

5 Tbsp Extra Virgin Olive Oil; divided

4-5 Garlic Cloves; minced

1 Large Red Bell Pepper; cut into thin strips

1/2 Cup Chicken Broth

6 Oz Fresh Spinach ** I did not have this so its not pictured

2 Cups Heavy Cream

2 Tsp Corn Starch; you can substitute four as a thickening agent

1 – 1 1/2 Cup Freshly Grated Parmesan Cheese

1 Lb Cooked Fettuccine


Preheat oven to 350f. Combine flour, salt, pepper, and oregano well in a shallow plate. Dredge chicken breast in the four being sure that they are evenly coated.

Heat a large sauce pan with 3 tbsp olive oil over medium heat. Once the oil sizzles when a pinch of four hits the oil, carefully add the chicken breast. Cook 2-3 minutes on each side until they turn nice and golden but are not all the way cooked.

Carefully transfer chicken breast to a prepared baking sheet. Bake for about 15 minutes or until the chicken is cooked throughly. Remove from oven and tent with aluminum foil.

In the same sauce pan you used for the chicken, wipe it clean with a paper towel and return it to medium heat with the remaining 2 tbsp olive oil.

Once oil is hot, toss in your minced garlic and sliced bell peppers. Saute 2-3 minuted or until tender.

Stir in 1 Tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring to a low simmer whisking constantly until slightly thickened.

In a separate bowl, combine corn starch and cream. If no cornstarch, use flour in its place. Slowly pour cream mixture into skillet as well as the spinach if your using it. Bring mixture to a simmer and cook stirring occasionally until thickened or 2-4 minutes. Stir in parmesan cheese.

Once the sauce is finished, toss half of the sauce with your cooked fettuccine.

To serve plate a bed of the coated fettuccine and top with a chicken breast. Spoon a heaping ladle of sauce over the chicken then top with fresh sliced basil and serve immediately.