Tag Archive: quickandeasyrecipe

It doesn’t matter if you’re looking for a quick meal, trying to impress someone on a first date (like my fiance’ did for me on one of our first dates) or looking for a comfort feel. The recipe is not your normal pasta dish and once you make this a few times you can play around with it and really make it your own.

What you will need:
8 oz penne pasta
1 (7.5 oz) jar marinated artichoke hearts
1 (7 to 8 oz) jar sun-dried tomatoes, packed in oil
2 cloves garlic, minced or grated
1/2 cup Parmesan cheese, grated
Olive oil, to dress

Steps to yummy goodness:
1. Bring a large pot of water to a boil and salt generously.
2. Add the pasta and cook (normally takes about 8minutes)
3. While pasta cooks, drain the artichoke hearts and roughly chop. Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil.

4. Drain the pasta
5. Pour the reserved tablespoon of oil into a large skillet and place over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

6. Add the pasta, sun-dried tomatoes and artichoke hearts to the skillet.
7. Serve and top with grated Parmesan.


.:Side Note:.
This dish also goes great with seafood, try adding some prawns or scallops one time.

If you don’t like Penne, feel free to try it with Cavatappi, Fusilli, Farfalle all of them work well with this recipe.


Try changing up with cheese with a nice Asiago.

You can easily add more to this recipe as well, try adding some sliced up spinach or


mushrooms, heck why not both if you want to keep the dish vegetarian friendly.



Pasta comes off as something complicated, time consuming and that you need all sorts of tools to make from scratch. The truth is that it’s really easy and quick, if you’ve been thinking about trying to make some yourself I’m here to help with a few options…

Homemade Egg Pasta:
What you will need:
2 cups all-purpose flour, plus more for rolling and dusting
3 large eggs
2 tablespoons olive oil

Homemade Herb Pasta:
What you will need:
2 cups all-purpose flour, plus more for rolling and dusting
3 large eggs
2 tablespoons minced fresh herbs (try basil or parsley)
2 tablespoons olive oil

Homemade Vegetable Pasta:
What you will need:
2 cups all-purpose flour, plus more for rolling and dusting
2 large eggs
1/4 cup vegetable juice (try beet, spinach, or carrot juice, or even tomato paste)
1 1/2 tablespoons olive oil

Homemade Squid Ink Pasta:
What you will need:
2 cups all-purpose flour, plus more for rolling and dusting
3 large eggs
1 1/2 tablespoons olive oil
8 grams (or 2 x 4g packets) squid ink

Once you figure out what kind you want to make here is what you do with the ingredients.

1. Mound the flour onto your work surface and make a large well in the center. (Tip: I use my measuring cup to carve out a deep, perfect well about 5 inches in diameter.)

2.Crack each egg into the well, followed by the remaining ingredients in your chosen pasta recipe.

3. Using a fork, beat the eggs and oil (plus any herbs, vegetable juice, or squid ink, if  you’re trying any of those ideas) until well combined.

4. Little by little, add the flour to the egg mixture and beat until all of it is incorporated. Mix the dough with your fork until it begins to take shape and you can gather it into a loose ball.

5. With your hands, start kneading the dough. It will feel soft and jiggly at this stage, but keep kneading for about 10 minutes until the dough firms up. I like to push the dough down and out with the heels of my hands, then fold it back over onto itself, rotate a quarter-turn, and push down again. Within a few minutes, you’ll notice the dough becoming harder and harder to knead — making pasta can be a great workout in the kitchen.

6. If any excess flour or dough crumbs remain on your work surface and won’t stick to the dough, simply scrape them off with a dough scraper or straightedge. When your dough looks smooth and no longer feels sticky, shape it into a ball and cover with a kitchen towel to keep it from drying out. Let the dough rest for at least 30 minutes

7. Cut the dough into quarters. Keep the rest of the dough covered with a towel while you work on each piece.

8. On a floured surface, roll out the dough as thin as you can get it — you should be able to see your hands through the pasta sheet when you pick it up. Dust liberally with more flour to prevent sticking.

9.Fold the pasta sheet a few times over itself (as if you were folding a letter) and cut it to your desired width. Choose your favorite:

  • Spaghetti: 1/16 inch
  • Linguine: 1/8 inch
  • Tagliatelle: 3/16 inch
  • Fettucine: 1/4 inch
  • Pappardelle: 1 inch

10.  Shake the noodles out, toss with a little flour, then let them rest in loose mounds on a towel while you roll out the remaining dough. When you’ve finished cutting all the noodles, simply drop them into a boiling pot of salted water. Fresh pasta cooks in 2 to 5 minutes, depending on thickness.


.: Side Note:.

If you’ll be storing the pasta to use later, lay the noodles out in long strands to rest and dry out a little. Pick up a single-serving portion of noodles and twirl into a nest. Repeat with the remaining noodles, then place the nests on a cookie sheet and freeze for about 1 hour.This keeps the pasta from clumping together in storage; once they’ve firmed up, transfer to a freezer-proof bag or container and freeze again.

Frozen pasta can go straight into boiling water and takes a little longer to cook, but otherwise comes out exactly like fresh pasta.


What you will need:
1 pound boneless skinless chicken breast, cut roughly into 1 inch pieces
1 1/2 tablespoon vegetable oil
2 cups broccoli florets
1 cup sliced mushrooms
2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1/4 cup oyster sauce
1/4 cup chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt and pepper, to taste

Steps to yummy goodness:
1. Heat 1 teaspoon of oil in a large frying pan over medium heat.
2. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender

3. Add the ginger and garlic to the pan and cook for 30 seconds more.
4. Remove the vegetables from the pan; place them on a plate and cover.
5. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

6. Season the chicken pieces with salt and pepper and add them to the pan. Cook for 3-4 minutes on each side until golden brown and cooked through.

7. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

8. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

9. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. 10. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

11. Serve as is by itself over some steamed rice, or try over some rice noodles.


.: Side Notes :.
If you don’t like mushrooms feel free to substitute baby corn, slices of carrots or more broccoli

This recipe is very versatile, you can change up the protein and easily use beef strips or prawns

If you’re looking to add more texture feel free to add some crushed up cashews or almonds on top.


Leftover Turkey Soup


What you will need:
1 leftover turkey carcass
3 cups shredded cooked turkey
1 onion, peeled and cubed
5 celery stocks, chopped
2 garlic cloves, chopped
4 carrots, peeled and chopped
4 carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
12 oz fresh mushrooms, sliced
1 cup broccoli, chopped
2 T apple cider vinegar
¼ to ½ t poultry seasoning (I use ClubHouse brand)
Salt and pepper to taste
Water to cover

Steps to yummy goodness:
1.  In a big pot, layer the turkey carcass, 2 carrots, 2 celery ribs, onion, garlic, and apple cider vinegar.  Cover with water and season with salt and pepper.

2. Cover and simmer for 6-8 hours, or overnight.
3. Strain the turkey carcass and vegetables out of the broth.
4. Either put the broth in a clean soup pot (large pot).
5. Add 2 of the carrots, 3 celery ribs, the sweet potato, mushrooms, salt and pepper to taste, poultry seasoning, broccoli, and turkey

6. Bring to a boil, reduce heat and simmer for about 30 minutes, or until everything is tender.

7. Serve up and enjoy.


.:Side Notes:.
This recipe can be done in a slow cooker, just layer the turkey carcass, 2 carrots, 2 celery ribs, onion, garlic, and apple cider vinegar.  Cover with water and season with salt and pepper. Cover and turn the slow cooker on high. Cook on low for 6-8 hours, or overnight.Strain the turkey carcass and vegetables out of the broth. Either put the broth in a soup pot or back in the slow cooker. Add 2 of the carrots, 3 celery ribs, the sweet potato, mushrooms, salt and pepper to taste, poultry seasoning, broccoli, and turkey. Cover and cook on high for about 4 hours.

You can easily skip the steps on how to make a homemade broth and use store bought broth.

It’s ok if you don’t have a turkey carcass, chicken carcass and meat (or even duck) make a great substitute


Screen Shot 2017-09-17 at 11.38.13 AM

What you will need:
2 tablespoons unsalted butter, 1/4 stick
1/2  yellow onion
8 fresh sage leaves
2 1/2 cups water
1/3 cup heavy cream
1 medium Granny Smith apple
2 1/2 cups  vegetable or chicken broth
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper, plus more as needed
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed


Steps to yummy goodness:
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil.
3. Place the squash pieces cut-side up on the baking sheet.
4. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.

5. Season generously with salt and pepper.
6. Roast until knife tender, 50 minutes to 1 hour.
7. Meanwhile, peel, core, and cut the apple into medium dice.
8. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or  over medium heat.

9. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened (about 7 minutes).

10. Remove the pan from the heat and set aside.

11. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

12. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat.

13. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld (about 15 minutes).

14. Remove the pan from the heat and stir in the cream.
15. Let everything cool just a bit

16. Using an immersion blender, purée the chilled soup in batches until smooth. Taste and season with salt and pepper as needed.


.:Side Notes:.
You can easily garnish this with extra cream, roasted pumpkin seeds, crushed walnuts, extra crispy bacon bits, rosemary, honey…etc, feel free to top with any of them for whatever your craving that day.

If you don’t have an immersion blender feel free to use a normal blender. Just let the soup cool a little then purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off) then reheat in a pot.

This is a great make a head meal just cool the finished soup to room temperature, cover, and refrigerate for up to 3 days, or stick in the freezer up to 1 month.


Pumpkin Spice Granola



What you will need:
2/3 cup honey
3 tablespoons extra virgin coconut oil
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup pumpkin puree, canned is my easy to go so don’t be afraid to use it too
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups raw pumpkin seeds
1 1/2 cups shredded coconut, unsweetened
1/2 cup whole brown flax seeds
1 cup dried cranberries, roughly chopped

Steps to yummy goodness:
Preheat oven to 300 F and line a 9 x 13 inch metal cake pan with parchment paper.

2. In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat.

3. Whisk in the pumpkin, ginger, cloves, and cinnamon.
4. In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped cranberries together.

5. Pour the liquid honey mixture over the dry ingredients and stir together.
6. Pour the mixture into the parchment paper-lined metal pan and press down until you have an even thickness.

7. Bake at 300 F for 25 minutes, stir the granola around half way though the baking process, you can leave it quite chunky or break it up depending on how you like it.

8. Remove from oven, let it cool completely on the counter, and then transfer to the refrigerator for one hour or overnight before breaking into small pieces and storing in air tight container (see some other ideas on what to use this granola for below).


.:Side Notes:.

I love using this granola as a cereal just use a fork or spoon to break up the granola mixture into small bite-sized pieces. Store in a refrigerated jar and enjoy over you choice of milk or milk substitute (almond, coconut, soy..etc).

This goes great over vanilla yogurt or Greek yogurt.

Feel free to mix up the berry choices dehydrated berries work amazing. You can also add chopped up nuts like almonds, walnuts…etc

If you want to turn this into pumpkin spice granola balls or bars on the go here is how
Dark Chocolate-Dipped Balls:
Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 tablespoon of the mixture in your hands to form a ball. Dip the balls in 1/2 cup melted milk or dark chocolate chips. Place on parchment paper and then the refrigerator to firm and store

After Step #8 just cut into the bar or square shape you like and store in the refrigerator.





What you will need:
For the crust:
1 12 cups graham cracker crumbs
2 tablespoons brown sugar
13 cup margarine, melt

For the filling:

1 cup whipped cream
1 (8 ounce) cream cheese, room temp
14 cup sugar
1 tablespoon gelatin
3 tablespoons milk
1 cup blueberry syrup, recipe for that is in the link below


Steps to yummy goodness:
1.Combine crumbs and sugar, pour melted butter.
2. Press into pan spring form pan (this recipe is great for a 9inch pan) chill and cover while you prepare the filling.

3. Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.


4. Beat cream cheese, add sugar.
5. Gradually pour this while beating the cream cheese mixture.
6. Fold in whipped cream.
7. Spread the filling mixture on top of crust and let chill for 2-4 hours in the fridge.
8. Top with blueberry syrup before serving.

.:Side Note:.

Blueberry syrup recipe can be found here:

Remember the syrup must be thick or else it’ll fall from the cake.

If you press the crust into cupcake liners and then fill with mixture you can easily use this recipe for personal sized cheesecakes which are great for lunches, parties..etc