Pasta Carbonara


I love this classic pasta dish from the Pioneer Woman. I mean, it has bacon in it. Who wouldn’t love it? This recipe serves two very hungry people, or makes two dinners and a leftovers lunch. Double it for more people.

1 half box pasta (I like spaghetti, but you can use whatever you like)
4-6 pieces of thick cut bacon, diced small
1/3 white onion, diced small
2 cloves garlic, crushed
2 eggs
1/3 cup grated parmesan
1/3 cup heavy cream
kosher salt and fresh black pepper
1/2 cup frozen peas

1) Bring a large pot of water to a boil. Once boiling, add pasta and cook 8-10 minutes depending on the package directions.
2) While the pasta cooks, fry the bacon in a pan until getting crisp. Remove from pan and drain on paper towels on a plate. Use some paper towels to soak up excess grease from the pan, but don’t clean it.
3) Using the same pan, bring to medium-low heat and cook the onions and garlic until starting to brown. Set aside.
4) Mix together eggs, parmesan, cream, and salt and pepper in a bowl until smooth.
5) Drain the pasta, while reserving a cup of the pasta water. Place pasta in a bowl, and drizzle the egg mixture into the pasta, stirring constantly while the sauce thickens. Add any of the pasta water if needed for consistency.
6) Stir in peas (the hot pasta will thaw them), bacon, and sauteed onion and garlic. Enjoy!



Pasta Aglio e Olio


Have you seen previews for the movie Chef? I really want to see it. Great cast, and one of my favorite subjects… food! In the movie, Jon Favreau (Chef) makes a simple, delicious pasta to try to woo Scarlett Johansson. Thanks to Food and Wine Magazine, I found the recipe! This was simple, garlickly, spicy, and fast. This will definitely be a pasta staple for me.

1 pound  (1 box) dried spaghetti
1/3 cup extra-virgin olive oil
12 large garlic cloves, cut into thin slivers
2 teaspoons crushed red pepper, plus more to taste
kosher salt and fresh black pepper
1/2 cup fresh parsley, finely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice, plus lemon wedges for serving

1) Bring a large pot of water to a boil. Once boiling, salt the water and add the spaghetti and cook about 8 minutes, or until al dente. Drain, and reserve 1/4 cup or so of the pasta water.
2) In a large pan, heat the olive oil. Add garlic slivers and cook over medium heat until just starting to brown. Add the crushed red pepper and stir. Season with a little salt and pepper.
3) Add drained spaghetti to the pan, a little pasta water, and stir until spaghetti is thoroughly coated.
4) Remove the pan from the heat. Add parsley, parmesan, and mix together. Taste test and add more salt, pepper, parmesan, or red pepper if desired. Squeeze in lemon juice, and serve with Parmesan and lemon wedges.


Strawberries Romanoff


This is one of my favorite summer desserts. Simple, and ready in under 5 minutes!

Strawberries (serves 2 or 3 people – increase everything for a crowd!)
1/3 cup low fat sour cream
1  1/2 tbsps brown sugar

1) Combine sour cream and brown sugar in a serving dish.
2) Serve with a plate of strawberries – dip the strawberries in the sour cream / brown sugar, and enjoy!



You can make a frittata a million different ways. But here’s a basic recipe packed with protein and veggies. Serve for either breakfast or dinner!

1 tbsp extra virgin olive oil
red bell pepper, diced
1/2 red onion, diced
1 red potato, boiled till fork tender, diced
1 jalapeno, seeded, diced
kosher salt and fresh black pepper to taste
1/4 tsp garlic powder
2 slices thick ham, diced
3/4 cup Swiss / Gruyere combo shredded cheese
6 eggs, beaten

1) Preheat oven to 400.
2) Heat EVOO in an oven-proof skillet on medium-high heat.
3) Cook pepper, onion, cooked potato, and jalapeno for a few minutes until vegetables start to soften.
4) Reduce heat to medium low, stir in ham, then season to taste with salt, pepper, and garlic powder.
5) Spread mixture evenly in pan and sprinkle cheese over veggies/ham.
6) Pour eggs evenly over top of cheese and bake for about 15 minutes, until eggs are done.

Sweet & Spicy Chicken


1/4 cup grapeseed oil
1 package chicken tenders
kosher salt and fresh black pepper
2/3 cup cornstarch
2 eggs, beaten
1/3 cup buffalo sauce (I used Texas Pete)
2/3 cup brown sugar
1 tbsp water
2 tsps apple cider vinegar
1/2 tsp salt
1 tsp sriracha

1) Preheat oven to 325.
2) Cut chicken tenders into bite-sized pieces and sprinkle with salt and pepper.
3) Place cornstarch in a medium bowl, and eggs in another bowl. Dip chicken into the cornstarch, and then into the egg mixture.
4) Heat oil in a large skillet over medium-high for a couple minutes. Once really hot, add chicken to skillet and brown on all sides.
5) Grease a 9×13 baking dish and place chicken in dish.
6) Mix together buffalo sauce, brown sugar, apple cider vinegar, water, salt, and sriracha. Pour sauce over chicken in dish and bake for 45 minutes, stirring every 15 minutes.

I served this with basmati rice and soy/sriracha celery. Don’t order Chinese tonight – make it at home!



Adapted from The Recipe Critic.

Cotija Corn Dip


I made this dip for Cinco de Mayo and it was a hit! Cheesy, slightly sweet, slightly salty, and done in less than 30 minutes.

1 tbsp olive oil
4 ears corn
1 shallot, chopped
1 garlic clove, crushed
1/2 cup sour cream
1/2 package 1/3 less fat cream cheese
1 cup cotija cheese
kosher salt and fresh black pepper to taste
tortilla chips for serving

1) Preheat oven to 375.
2) Heat olive oil in a skillet over medium heat. Add shallot and garlic and cook for a few minutes, being careful not to burn.
3) Cut kernels off of corn into a bowl. Scoop kernels into skillet, and cook for 5 minutes. Season to taste with salt and pepper. Remove from heat.
4) Mix together sour cream, cream cheese, and cotija in a bowl. Once mixed well, add corn mixture and combine.
5) Put mix in a baking dish and bake for 10-12 minutes. Serve hot!



Adapted from The Minimalist Baker.

Bonefish Copycat Coconut Pie


Happy Father’s Day! Don’t know what to make the pops for dessert tonight? Try this! Super easy and super delicious. Make extra rum sauce and put it over everything. Everything I tell you.



1 cup whole milk
1 cup heavy cream
1/2 cup flour
1/2 cup sugar
6 eggs
1 tbsp vanilla
2 cups sweetened, shredded coconut

Rum Sauce

1/2 cup brown sugar
1/2 cup unsalted butter
1/2 cup dark rum like Meyer’s

1) Preheat oven to 350.
2) Spray a pie pan with pam.
3) Combine milk, cream, sugar, flour, eggs, and vanilla in a large mixing bowl. Beat with a hand mixer for 2 minutes on medium speed. Add coconut and mix together until well mixed.
4) Bake for 40 minutes.
5) Serve warm with rum sauce drizzled over: Heat butter over medium heat until melted. Add brown sugar and stir till dissolved. Add rum and cook over medium-high heat until sauce thickens.