Pasta Aglio e Olio

I have to admit, I had never heard of this dish before.

I received a book that features a bunch of unofficial recipes from famous movies (the New York-style pastrami sandwich from Katz’s in When Harry Met Sally, beef bourguignon from Julie & Julia, etc.) from my sister in law a few Christmas’s back, and have been meaning to make some of the recipes for a while now. It’s called “Eat What You Watch: A Cookbook for Movie Lovers” by Andrew Rea and it’s filled with the best recipes you always wanted to know how to make from the best movies you’ve watched for years.

I was flipping through the cookbook the other night when I came across this pasta dish that looked delicious. I love pasta anything, so I knew immediately this would be the first recipe from the book that I would make. And you know what? It was a hit!

PJ and Riah both loved it, which was great in and of itself, but even better because it’s so quick and easy to make. Here’s what you’re going to need, taken directly from the book:

Ingredients:

• ½ cup good-quality olive oil

• 8 large garlic cloves, very thinly

• sliced

• 1 teaspoon red pepper flakes

• ½ pound dried linguine

• ½ lemon

• Salt and freshly ground black

• pepper

• ½ cup finely chopped parsley

Directions:

1. In a large skillet, heat the oil over medium heat until barely shimmering. Add the garlic and cook, stirring constantly, until softened and turning golden brown around the edges, taking care not to let the garlic burn.

2. Add the red pepper flakes and remove the skillet from the heat.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente.

4. Drain the pasta, reserving ¼ cup of the pasta water.

5. Return the skillet to medium heat and add the drained pasta and a splash of pasta water.

6. Continue cooking the pasta, tossing frequently and adding water as needed, until the pasta is al dente and well coated in a creamy sauce.

7. Squeeze the lemon over the pasta, season to taste with salt and pepper, sprinkle with the parsley and serve.

The Best (and Easiest) Chicken Tortilla Soup Ever

If my mom, who is the queen of salt and pepper and puts it on any meal she eats before she’s even tried it, thinks this soup is delicious and didn’t feel the need to add additional salt and pepper, you know it’s a good recipe.

I was looking for a quick and easy chicken tortilla soup recipe to make using the rest of the salsa crockpot chicken that PJ had made the night before, when I came across this one from Spendwithpennis.com. It’s super easy to make and it’s oh so good. Again, my mom is the pickiest eater ever, so imagine how surprised I was when she texted me the photo above (the only picture I have of the soup- oops) and said “Oh my God it’s so good!” to which I replied, “It needs more salt and pepper!!”

Then, she sent what might have been the sweetest text message I’ve ever received, one that let’s me know that moms are in fact and without a doubt, truly the best:

“NO!!!!!!! And you know how much I love salt! it is perfectly seasoned for me. It’s just the right amount of cumin.”

There you go. It’s Lila approved. And mom’s really do know best, don’t they?

Here’s what you’re going to need, directly from Spendwithpennies.com:

Ingredients:

• 1 tablespoon olive oil

• 1 onion chopped

• 3 large cloves garlic minced

• 1 jalapeño diced and seeded

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 14 ½ ounces crushed tomatoes

• 1 can diced tomatoes with chilis such as rotel

• 3 cups chicken broth

• 14 ½ ounces can black beans rinsed & drained

• 1 cup corn drained if canned

• 2 chicken breasts boneless, skinless

• ¼ cup cilantro chopped

• 1 lime juiced

• 1 avocado sliced, for garnish

Directions:

1. Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.

2. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.

3. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.

4. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.

5. Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.

Hope you enjoy it as much as we all did!!

Spicy Italian Sausage & Red Wine Rigatoni

I found PJ’s new favorite dinner!

PJ isn’t a big fan of red sauces these days. For some reason, sometime last year he started disliking spaghetti (which is crazy to me because I could literally eat it every night), so he asked me to stop making so many red pasta sauces for dinner (I used to make them quite often because they’re so damn easy).

But a few weeks back I was in a pinch and had to think of something to make for dinner rather quickly. I saw we had a package of sausage (randomly) in the freezer, so I Googled different pasta dishes to whip something up in time for dinner. I was craving a sort of red wine sauce, probably from all of the inspiration I’m getting from watching Stanley Tucci’s Italy food docuseries on HBO Max. I came across this recipe from Pinch of Yum and it sounded so good and checked all the boxes I was looking for.

And it turned out great! It’s a tasty, hearty pasta perfect for the colder days ahead. The red wine and balsamic vinaigrette give it a flavorful and lively kick. Full disclosure: I didn’t add carrots or celery like the recipe calls for because I have a weird food allergy to both of them that makes it feel like my throat is closing up every time I eat them, but it was still super yummy. We also used purple basil as a garnish on top (fresh from our garden at Ocoee Farm!), which is that black-looking stuff sprinkled on it.

Here’s what you’re going to need:

Ingredients:

• 1 tablespoon butter

• 1–2 cloves garlic, minced

• half of a yellow onion, minced

• 2 stalks celery, minced

• 2 carrots, minced

• 12 ounces spicy Italian sausage (casings removed – just the ground meat)

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1/2 cup red wine

• 1 28 ounce can San Marzano tomatoes, including their juices

• 1/4 cup balsamic or Italian dressing (optional – for some zing!)

• 10–12 ounces rigatoni

• butter, Parmesan, or basil for topping

Directions:

1. Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes or so, until the vegetables are very soft.

2. Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.

3. Add the tomatoes and optional dressing – simmer for 20-30 minutes so the sauce reduces a bit.

4. Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!

So, so good. Enjoy! x

A Chocolate Pumpkin Loaf Recipe from Food52

One of my favorite parts about this season is the permission we finally have to make yummy, warm, pumpkin-baked goodies.

Okay, we obviously don’t need permission; we can bake whatever, whenever we want! But it helps capture the spirit of fall and what makes this season so great. Fall is all about feeling warm and cozy and fuzzy, and that’s exactly what this chocolate pumpkin loaf from Food52 tastes like. Food52 always shares the most delicious looking recipes, and they seem to always post exactly what I’m in the mood to make, even before I know what I want. Funny how that works out…

It’s not too sweet, it’s not too chocolatey, it’s not too pumpkiny, it’s just the right amount of all three whisked together, and our family has been snacking on it for the last couple of days. My advice? Best eaten warmed up and with a lot of butter on top.

Does it get better than warm bread with melted butter on top? Especially this time of year? The answer is no. No it doesn't.

Full transparency: I baked ours for the recommended time of an hour and it was a little dry. I could have probably taken it out 5-10 minutes earlier and it would have been perfect, so depending on your oven (you know it best!), you may want to take your loaf out a little sooner than an hour. If you don’t like your bread soft and moist, then an hour bake time should be just right.

Here’s what you’re going to need, straight from Food52.com.

Ingredients:

• 4 eggs
  

• 1 1/2 cups sugar
  

• 1/2 cup vegetable oil
  

• 15 ounces canned pumpkin
  

• 1 cup semisweet chocolate chips
  

• 3 cups all-purpose flour
  

• 1 teaspoon baking soda
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon salt
  

• 1 teaspoon cinnamon
  

• 1/4 teaspoon nutmeg
  

• 1/2 teaspoon ground ginger

Directions:

1. Preheat the oven to 350° F. Grease two 8- by 5-inch loaf pans.

2. In a large bowl, whisk together the eggs, sugar, vegetable oil, and canned pumpkin.

3. In a heatproof bowl, melt the semisweet chocolate chips over a double boiler or in the microwave until fully melted. Set aside.

4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

5. Add the flour mixture to the pumpkin mixture and stir until just combined.

6. Add 1 cup of the pumpkin batter to the melted chocolate chips and stir until smooth and well-mixed.

7. Pour a 1-inch layer of the pumpkin batter in the bottom of each of the prepared loaf pans. Spoon a layer of the chocolate batter on top of each pan, taking care to keep the chocolate from spreading to the very edges.

8. Divide the remaining pumpkin batter between both pans and carefully smooth it over the chocolate filling so that it completely covers the chocolate.

9. Bake for about 1 hour. Remove from oven and let cool in the pan for 10 minutes before turning out on onto a wire rack to finish cooling completely.

Happy fall, and happy baking!!! xx

Cinnamon Sugar Pull Apart Loaf

The other night, at 10p, and after watching Zoe Bakes on Magnolia, I got the sudden urge to make something delicious and sweet. So that’s what I did. Again, at 10p at night.

But what to make? I’m honestly not sure why I bought so many cans of biscuits, but I opened our fridge and saw 4 or 5 staring me in the face, so I decided to start there. And after seeing Zoe make something with cinnamon and sugar on her show, I thought cinnamon pull apart bites sounded absolutely perfect.

A quick Google search, and a few seconds later, I found this recipe from Pillsbury. Super quick, easy, and just what I think we all wanted on a late, rainy Saturday night. Here’s what you’re going to need…

Ingredients:

• 1/2 cup sugar

• 1/2 cup brown sugar

• 2 1/2 teaspoons cinnamon

• 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

• 1/3 cup butter, melted

Directions:

1. Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.

2. Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.

3. Bake 19 to 25 minutes or until deep golden brown and center is baked through. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.

Since it was so late when we made them, we only had a few bites and then heated it up the next morning for breakfast. Sugary, sweet, sticky, and so good. Hope you enjoy them as much as we did!

A Cheesy Potato Casserole Recipe from Half Baked Harvest

I made this cheesy potato casserole with buttery Ritz crackers from Half Baked Harvest the other night at we ate it for two days straight. It was so good, bursting with flavor and crunch that (thankfully) made the whole family feel satisfied.

The secret to the yummy flavors, in my opinion? The Worcestershire sauce mixed with the garlic and butter!! Worcestershire sauce is something I never think to cook with, but every time I do, I remember how it always enhances and amplifies the recipe and then swear I’m going to use it again. And then I don’t. It’s a vicious cycle.

This casserole is so delicious and so rich, with the cheese and creamy potatoes all mixed together and then topped off with buttery, garlicy Ritz crackers. I’m excited to make this in the fall and winter, as it definitely feels like a meal better suited for colder weather instead of the 95 degree weather I made it in. #oops

Thank you, Tieghan, as always, for creating and sharing the most beautiful, yummy recipes. Check out this cheesy potato casserole here, and see the rest of her recipes on HalfBakedHarvest.com.