Pasta With Tomato Basil Cream Sauce

I created this recipe earlier in the week for some of my close friends that just had a baby!  They said it was quite delicious, I thought I would share it with you!  I also included a dairy free option for anybody staying away from dairy.  

Ingredients: 1 tbs oil~1 medium onion, diced~1 pound pork or turkey sausage~4 garlic cloves, minced~32 oz tomato or marinara sauce~approx 14 oz penne or spiral pasta~1 cup cream or almond milk~1/2 cup fresh basil, chiffonade style (see tutorial at bottom of post)~1 cup cream~1 cup italian cheese~salt & pepper to taste

Dairy Free option~Combine 1 cup of almond milk, 1/2 cup cashews, 1/4 cup nutritional yeast & blend or food process until smooth.  Save this mixture until step 8

1) Heat oil in large sauté pan over medium heat, add onions and sauté for about 1 minute.  2) Add sausage and garlic to the pan. 3) Break up sausage into small pieces and brown until there is no pink left, drain off excess juice.  4) Combine the tomato sauce with the other sausage mixture and stir. 5) Season with salt & pepper as desired. 6) Bring to a boil, and reduce heat to low.  7) Simmer for 25-30 minutes, stirring occasionally to prevent sticking. 7) Once the sauce begins simmering bring water for pasta to a boil and cook according to package directions. 8) When sauce is done simmering (and has thickened), remove from heat and add the milk & cheese or the dairy free mixture.  11) Thoroughly combine sauce with pasta. 12)  When you are ready to serve, mix in the fresh basil.  

 

The Chiffonade

1) Rinse, dry, and stack several basil leaves together, pointing stems in the same direction. 2) Roll basil leaves up tightly starting at the stem and rolling toward the tip. 3) Make thin slices with a sharp knive.  

 

Fall Cidertini

I know I know, you are thinking that this ‘tini’ isn’t a martini at all, but cider-tail just doesn’t have the same ring to it. So here we stand with the cidertini!  Right now I’m really inspired by all the delicious fall recipes.  Apples, pumpkin spice, squash, apple cider, are great ingredients I’m trying to incorporate into our favorite foods. At our house we are enjoying apple pie, squash mac ‘n cheeze, and now for an extra special treat after a long day..the Cidertini!  

Ingredients: 2 oz cake vodka~6 oz apple cider~1 oz butterscotch or caramel schnapps~3-4 ice cubes~dash of cinnamon~apple for garnish

1) Combine first 3 ingredients in a cocktail mixer or empty bottle, add ice & shake well.  2) Strain into martini glasses 3) Garnish with a spring of cinnamon and an apple slice. 4) Sip & enjoy. (makes 2 servings)

 

Manic Monday-Color Block Edition

My favorite pattern right now is color blocking.  It can be incorporated into so many aspects of my style, both in my wardrobe and in my home decorating.  The fun part about this design is that it doesn’t follow traditional coordination.  Any colors can be mixed together for a funky bold look; pink & orange, black & navy, green & teal, etc.  Whatever you like goes! J Crew cap toe pumps.  DIY coming soon.

A very colorful blouse.  Great transition colors as fall arrives.

Color blocked nails for anytime of the year.  This post has an easy tutorial.

Black and white curtains made complete with red accents. 

Last but not least, fun and easy canvas art.  I made this to coordinate with my bathroom, but if I were to recreate the masking tape art I would use several bright contrasting colors. 

Have a happy Monday!

Make-Ahead Breakfast Bake

Egg Bake is my go-to recipe for my husbandss breakfasts almost every week.  I vary the veggies from week to week to change it up.  But this recipe is a foolproof meal for guests or for a quick grab breakfast all week!

Ingredients: 9 eggs~1 1/2 -2 cups of diced veggies~1/4 cup to 1/2 cup cooked breakfast meat, ham, or sausage~1/4 cup shredded cheese (optional)~1 medium potato, sliced about 1/4″ thick~7″x11″ pan or 12 cup muffin tin~salt & pepper to taste~cooking spray or oil

1) Preheat oven to 350 degrees F. 2) Beat eggs and season with salt and pepper. 3) Add veggies, meat, and cheese (optional) to the eggs and stir well.  4a) Grease pan or muffin tins and put one layer of potatoes across the bottom. 4b) If you use a muffin tin, put one potato slice per tin.

5a) Pour egg mixture into the pan, making sure veggies are spread throughout. 5b) Fill muffin tins about 3/4 of the way full, depending on how many veggies and meat you use, the mixture may not fill all 12 tins. 6)  Bake for 50-55 minutes or until knife slides through clean in the center of the bake.  

My Favorites: I usually do a combination of broccoli, tomatoes, spinach, and onion.  If you don’t have any cubed ham or breakfast sausage, diced lunchmeat works great.  I like to make up a package of breakfast sausage and divide it into fourths. I then freeze my weekly rations, and make prep time on Sundays much shorter.