Spicy tomato cream pasta

A spicy and creamy rich pasta tossed in an angel hair pasta. Toss with chicken or shrimp for a complete dinner


I have a super duper simple dish to share with you today. There is just something that I love about cream and tomato/marinara sauce mixed together, and this pasta undeniably fulfilled my pasta craving.

This sauce can be very versatile in that you can serve it alone with a yummy piece of garlic bread or serve with shrimp and or chicken or as a side dish.


Recipe as follows:


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon dried basil
  • splash of white wine ( optional)
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 (24-ounce) jar spaghetti sauce
  • ½ cup heavy cream
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 pound or box angel hair pasta
  • Shredded Parmesan cheese to sprinkle ( optional)

1. Cook pasta according to package directions

2.Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes,Add garlic, basil, and red pepper flakes and splash of wine cook 1 minute.

3.Add spaghetti sauce, heavy cream, salt and pepper. Simmer for 20 minutes, or until heated through and toss sauce together with cooked angel hair pasta. Top with Parmesan cheese if desired.

Recipe Source:  adapted from Spicy southern kitchen 


Traditional Lasagna

I am not sure what it is about lasagna.. It is my favorite comfort food. I mean who does not love lasagna? Well I can name one person but Ill keep that a secret for now. This lasagna is very simple and is a easy mid week meal.


Recipe as follows:


  • 1 LB ground beef
  • 2 2/1 cups shredded low moisture mozzarella cheese
  • 1 15 oz container ricotta cheese
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1 egg, beaten
  • 1 Jar of your favorite pasta sauce
  • 1 cup water
  • 8 oven ready lasagna noodles


1. Pre-heat oven to 350°F.

2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

3. Drain meat; return to skillet, add in pasta sauce, Adding 1 cup water to empty sauce jar.Stir until blended. Pour 1 cup meat sauce onto bottom of 13×9-inch baking dish topping with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil and bake about 1 hour. Remove foil and bake another 25 minutes until sauce is bubble and cheese it browned. Let stand 10 minutes before cutting and serving

Enjoy!! xoxo.

Recipe Source:  adapted from Barilla Pasta box 

White Chicken Chili

So easy.. So delish..

My sweet girl and I have been battling really bad coughs so I decided to whip up a super easy dish full of flavor and nutrition! You can play with your toppings and adding a super easy homemade salsa you can find here makes this dish a perfect weeknight meal.


Recipe as follows:


  • 6 Cups chicken broth
  • 3 cups shredded chicken
  • 2 cans white chili beans
  • 1 teaspoon cumin
  • salt and pepper to taste
  • Avocado,cilantro, jack cheese and a dollop of sour cream for garnish!


1.Combine chicken, broth, salsa Verde, cumin and salt/pepper is a large dutch oven over medium heat. Bring to a boil and reduce heat for another 5-10 minutes.

2. Ladle into bowls and top with your favorite toppings!

Enjoy!! xoxo.

Recipe Source:  adapted from  the back of the S&W bean cans 

Teriyaki Salmon

I was on a mission for a good salmon recipe. I went on a search and found numerous recipes some complicated, some saucy, some that took more time to prepare that what I had. When I stumbled on this recipe it made my mouth water and sent me right to my kitchen to get cooking.



Recipe as follows:


  • 4 good pieces of salmon fillets
  • 1/2 Cup teriyaki sauce ( Your favorite brand! )
  • Toasted sesame seeds for sprinkling


  • 1. Combine Salmon fillets and teriyaki sauce in zip lock bag and marinate for 4-6 hours. 2. Once marinated pre-heat oven to 350 and bake in oven 25-35 Minutes ( depending on the size of your salmon filet
  • 3. Sprinkle with toasted sesame seeds and serve immediately

Enjoy!! xoxo.

Recipe Source:  MySoSofia Original 

Oven baked BBQ chicken

So I am not a grill master.. But I love me some BBQ! That is why when I came across this oven baked BBQ chicken this was the perfect recipe for me! I did change this recipe up a bit to fit my taste-buds. Hope you enjoy as much as we did!





Recipe as follows:


  • 3 cups BBQ sauce
  • 1/2 cup peach preserves
  • 1 Garlic clove
  • dash of hot sauce
  • 6 boneless skinless chicken breast ( Original recipe calls for bone in/skin on thighs)
  • Olive oil


1. Combine BBQ sauce, Peach preserves, minced garlic and hot sauce in a medium saucepan over low heat 5-10 minutes

2. Preheat oven to 400 degrees

3. Drizzle olive oil over chicken and roast about 20 minutes remove and brush sauce over tops and roast another 7-10 minutes until cooked through.

4. Let stand 5-7 minutes before serving

Enjoy!! xoxo.

Recipe Source:  The Pioneer Woman

Jalapeno Cheddar chicken burgers with Guacamole

I have been holding out on you and I am very sorry. A few weeks ago we made these delicious chicken burgers. This is the perfect summer grill recipe. Add some corn on the cob and some juicy watermelon.. Ok, you can put the drool back and make these delicious burgers!




Recipe as follows:


  • 1LB ground chicken
  • 1/2 cup yellow onion, diced
  • 1/3 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1tsp ground cumin
  • 1tsp paprika
  • Juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp salt and pepper

To serve:

  • Burger buns
  • Guacamole
  • lettuce
  • tomato


1. Heat grill to medium and oil grates to prevent sticking.

2. To make burgers combine all ingredients in a large bowl mixing until combined.

3. Cook patties about 3-5 minutes per side flipping once. Once cooked add shredded cheese. Cook until thermometer reads 160* F.

4. Assemble burgers with Guacamole, lettuce and any other desired toppings.

Enjoy!! xoxo.

Recipe Source:  Annies Eats


Fresh Corn Chowder

I love corn, I love soup put them together and we have ringing bells. So to my kids, they can be picky.. they complain I dont like .. whatever it is that night I am cooking.. but this soup, they were quiet as a mouse eating and spilling soup along the way.

And.. I did not mention its fresh corn season.. so go grab your corn and come get this recipe!



Recipe as follows:


  • 8-10 ears of corn
  • 2-3 strips of bacon, chopped
  • 1 Tbls butter ( unsalted)
  • 1 med yellow onion, chopped fine
  • 2 garlic cloves, minced
  • 3 Tbls all purpose flour
  • 3 Cups chicken stock
  • 2 Med red potatoes, diced * bigger chunks*
  • 1 small red bell pepper chopped
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 2 cups whole milk
  • 1 cup heavy cream
  • fresh black pepper and salt to taste


1. Remove corn from 4 corn cobs and remaining corn grate the corn kernels to make a kernel pulp. You should have about 2 cups of pulp. Set aside

2. saute bacon is a heavy saucepan over med heat, until browned and crisp

3. Reduce heat to low adding butter and onions. Cover and cook until soft about 10-12 minutes. then remove bacon/onion mixture

4.Add garlic and cook until fragrant, about 1 minute. Then sprinkle flour and stir about 2 minutes. Then slowly whisk broth. Then add Potatoes, bell pepper, thyme, bayleaf, grated corn pulp, milk and bacon/onion mixture. allow to simmer 8-10 minutes until potatoes are soft.

5. Add corn and cream and season with salt and pepper, cook an additional 5 minutes and serve!

Enjoy!! xoxo.

Recipe Source: A feast for the eyes