Random Thursday

June 27, 2013

It is Wednesday night and I am enjoying a Seagram’s Jamaican Me Happy in lovely Florida. As I sit here and relax. I will share my favorite easy recipe. I must admit I do not cook often because it is just me and Moses most nights but when I do I rock the kitchen like no one has before. Enjoy!

Pasta with Pesto Cream Sauce


3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced


1. Cook pasta until al dente.
2. Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
3. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
4. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.


Oh, How Pinteresting!

May 22, 2013

Art (that I am hopelessly in love with.)





Stuffed Mushrooms


Easy Feta Dip








Cookie Time

December 14, 2010

The time of year has rolled around again when I need to bake a billion cookies. I don’t really need to but I like to and everyone loves them. I would say I am the cookie monster but I don’t like eating them as much as I like baking them and just giving them out to people.

My cookies make me proud they have been shipped to Alaska and Europe. It makes me feel good to put a smile on someone’s face simply by sending a pack of homemade cookies. Last year sadly I had to take a year off from my baking. This year I am going to bake if it is the last thing I do. usually I bake for my family with my sisters but then undertake baking for friends in my kitchen.

I decided this year I am going to share some of my grandma’s recipes. I could keep them secret and never share them with a soul but why would i do that. These are to damn good to keep a secret. I love Christmas time. Stay tuned for recipes.

Vegan Sloppy Joes

April 15, 2010

2 cups vegan “beef” crumbles (I use 1 bag of Boca crumbles)
1/2 cup chopped yellow onion
1/4 cup chopped green bell pepper
1 tablespoon white vinegar
1 tablespoon sugar or sweetener of choice
1/4 cup ketchup
about 12 ounces tomato sauce ( I use a bit more, about 3/4 of a 15 ounce can instead.  However, you can measure this to your liking.)
1 tablespoon vegan Worcestershire sauce (I use Annie’s Naturals)
1 teaspoon salt
1/8 teaspoon black pepper, or to taste

Not sure if you like garlic if you do use a little fresh garlic to taste I do.. but it is great without.  I have also done some odd mixtures adding some leeks and mushrooms.. but not normally.

1) Cook the onion, green pepper, and “beef” crumbles in a large skillet until the veggies are tender and the crumbles are thoroughly cooked through.  I cooked mine in a bit of oil, but you could probably cook it in a bit of water instead.

2) Add all the rest of the ingredients to the skillet.  Mix together very well. Cover and let simmer for 10 to 20 minutes.

3) Serve on hamburger buns and enjoy!

These are sooo simple and cost affective to make!

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