Indulge In {Ravioli with Prosecco Cream Sauce}

This is what happens when I plan on making dinner, don't plan on sharing it with you, and it turns out to fabulous not to. You get Instagrammed photos. I know we all love Instagram but sometimes it's not the best means of sharing images, especially on a blog. But, sometimes you have to work with what you have.

Saturday night started out pretty typical. We skipped the football game because we were unwilling to sit in the pouring rain, and had planned on ordering take out as we do most Saturdays. That was until I stumbled upon this recipe that I couldn't pass up. So, during a break in the storms, I headed to the store to gather the supplies. With a few spur of the moment ingredients added, and the quick boil of a sauce and a package of raviolis, we had quite possibly one of the best, much fancier and complicated than it sounds, meals I've ever made. The Prosecco cream sauce had just enough flavor to compliment the raviolis (I used mushroom and four cheese) without being heavy and overpowering. Plus it was super simple to make! This is the kind of dish that takes no time, but makes a big impact on guests. Here's the recipe...

:: Ingredients ::
2 Packages Store Bought Ravioli (I used mushroom four cheese.)
1 Tbsp Olive Oil
1 Clove Garlic, minced
1 Cup Heavy Cream
1/2 Cup Prosecco
1 Tsp Tomato Paste
1/2 Cup Asiago Cheese, shredded (plus more for garnish)
Salt & Pepper to Taste

:: Directions ::
1. In a medium sauce pan, heat olive oil adding garlic one oil is hot. Sautee garlic until fragrant, about 1 minute.
2. Add in heavy cream, Prosecco, and tomato paste. Bring to a low boil, reduce heat and simmer for 10-15 minutes.
3. In a large pot, bring water to a boil and cook ravioli according to package directions.
4. Once sauce has simmered for about 10 minutes, add in asiago cheese and stir until melted.
5. Drain pasta and place in individual bowls. Ladle sauce over top, sprinkle with asiago cheese, and garnish with fresh or dried parsley.

*I additionally served mine with Italian seasoned grilled chicken breast.

Indulge In {Saucy Jocey's Kitchen Greek Chicken Pasta Salad}

How did everyone enjoy Lauren from La Petite Fashionista's post yesterday on 4th of July style? Doesn't she have the best taste?! Speaking of taste, if there is one girl who knows how to make my mouth water, it's Jocelyn from Saucy Jocey's Kitchen. Ever since we worked together on a shoot for LPF Mag, she has had me hooked on her blog and recipes. Today she is sharing a yummy treat, her Greek Chicken Pasta Salad. It's quick, easy, and incredibly delicious. Trust me, you will want to add this in to your recipe rotation instantly. Here's the recipe...

Greek Chicken Pasta Salad

Makes 15 cups

Total Time: 15 minutes

:: Ingredients ::

2 chicken breasts, cooked

1 lb rotini pasta, cooked

1 lb feta cheese

2 tomatoes

1 cucumber

1 lemon

2 cloves garlic

1/2 red onion

2/3 cup fresh oregano

1/3 cup extra virgin olive oil

1/3 cup red wine vinegar

1/4 tsp pepper

:: Directions ::

1. Chop chicken, cucumber, tomatoes, onion, and oregano.  Mix in a large bowl with cooked pasta.

2. Crush or mince garlic. Mix olive oil, red wine vinegar, juice from lemon, garlic, and pepper.

3. Pour dressing over pasta mixture. Crumble feta over pasta mixture and stir to combine. Serve cold and enjoy!

Delightful Dining {Stuffed Peppers}

So a couple of weeks ago I went on a little trip back home to visit my parents for the weekend. And being the good parents that they are, they sent me home with food! Namely their leftovers, but when your parents are as good of cooks as mine are, then leftovers are a delight! Anyways, they sent me home with these delicious stuffed tomatoes.  And being the food hog that I am, poor R didn't get to eat any of it. Feeling kind of bad for taking all the deliciousness to myself, I decided to try to recreate the recipe but with peppers. I had seriously thought the good cook gene had passed me by, but after this creation, maybe I do have it! Plus these are super easy, quick, and you can add whatever you have in the fridge! Here's what I did....

For the Stuffing (makes enough for 4 peppers): 

{1} 1 lb. ground beef

{2} 1 package taco seasoning

{3} 1 can Rotel tomatoes

{4} Brown rice

{5} Salt and Pepper to taste

{make it} Start your rice and cook according to box instructions. While the rice is cooking, brown your meat. When the meat is almost done cooking, add the taco seasoning and coat your meat. Once the meat is coated, add your can of Rotel tomatoes.  When the rice is done, mix that in as well. Season with salt and pepper. Stuff your peppers and put in the oven at 350 for about 20 minutes or until peppers have softened. 

{additions} For those of you who don't suffer from dairy allergies, I do believe that a drizzle of queso on top would be delicious after it comes out of the oven. Or even better, right before you put it in the over, sprinkle some cheese on top and melt it in the oven!