Mmmmm, girl. Get you some!
No, for real though. I don’t necessarily discriminate against any wine, but if I had to pick a favorite for all occasions, it would be RELAX Pink Rosé.
They’re approximately $11, and worth every penny. Find a local store that sells it here.
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shirt: old navy // denim: american eagle
Okay, so I know I’m a little late to the game on this one, but it’s delicious enough to where I don’t even care. Spaghetti squash has been a pretty popular alternative to pasta for a while now, and for good reason. It has a very similar texture to angel hair pasta, contains potassium and B-6 vitamins, and is filling without the added bloat.
Spaghetti squash is a great subsitute for the pasta lover. If you’re like me, and eat pasta more than once a week, I would highly suggest replacing one of those meals with this alternative. Don’t get me wrong, traditional pasta will always remain close to my heart, but if you’re wanting a lighter meal to prep you for the warmer seasons, opt out for that spaghetti for this:
1. spaghetti squash
2. handfull of kale
3. half pound of ground turkey
4. half an onion
4. 4 basil leaves
5. marinara sauce
6. 1/2 tsp salt
7. 1/2 tsp pepper
- drizzle olive oil into pan, add onion and ground turkey and cook on medium high heat.
- while the turkey browns, puncture spaghetti squash with knife a few times. This will make sure the squash does not explode in microwave. Put spaghetti squash into a microwave safe dish and add half an inch of water. Cook in microwave for 5 minutes, turn spaghetti squash on opposite side, and cook in microwave for another 5 minutes.
- Once turkey is browned, add half a jar of marinara sauce. let simmer.
- chop kale and basil together, and add to the meat sauce.
- Add salt and pepper to meat sauce and stir.
- take spaghetti squash out of microwave and cut in half (vertically). Scoop out the seeds. Then scrape the inside with a fork to get spaghetti like strands.
- Dish onto plate, then add meat sauce on top.
I have a secret. I’m not a fan of cow products. I’m not the biggest beef/cheese eater, and I’ve never been particularily fond of milk. So when I create and post a recipe with either of these products, then you KNOW it’s worth making.
Every now and then I like to make my husband something special. he’s one of those “meat and potatoes” kind of guys, which I’m sure you all can sympathize with. But the thing is, I’m not. Give me a brothy soup, salad and a bowl of pasta and I’m the happiest girl in the world. But knowing that the man of the house can only take so many obnoxiously healthy meals, I decided to make something with a little more substance to make his belly as happy as mine. It’s fall, anyways, which means we must make a batch of stew at some point.
2 pounds all natural chuck roast, cut into cubes
1 bottle red wine
3 cloves of garlic
all purpose flour
ground black pepper
1 onion, chopped
3 full carrots, chopped
4 red potatoes, chopped into cubes
3 cups chicken stock
1 swig of rosemary
1 cup of frozen peas
1/4 c. butter
1 Tablespoon itallian seasoning
2 tablespoons worcetershire sauce
- marinate beef in half the bottle of red wine, a teaspoon of salt, and a teaspoon of pepper. I used a blended red for the wine. Let marinate for 2-5 hours.
- preheat oven to 350
- in a seperate bowl, add a cup of flour mixed with a teaspoon of salt and pepper. Seperate the beef from the wine. Discard wine. Add beef to flour mixture and mix well.
- in a dutch oven, heat 1 tablespoon of olive oil and 1/4 c of butter. Add beef and brown for 4 minutes.
- Add chopped carrots, onion, and potato. Stir.
- Add chicken stock and 1 and 1/2 C. wine. Add in three cloves of chopped garlic, itallian seasoning, worcetershire sauce, and rosemary. Stir.
- Put dutch oven into oven for 1 hour.
- Once cooked, stir in frozen peas. Top with chopped scallions
Holy goodness. This was amazing.
rosemary fettuccini or regular fettuccini
1/4 c. minced garlic
1/4 c. olive oil
1/4 c. butter
1 tsp salt
1 tsp pepper
2 tsb itallian seasoning
1 package of fettuccini
1/4 c. shredded parmigiano reggiano
bring pot of water to boil. Add salt to season the water, then add futtuccini. Cook for 8-10 minutes or until al dente.
While pasta is cooking, mince 1/4 cup of garlic. in a seperate pan, add olive oil and butter until the butter is melted. once butter is completely melted, add garlic, slt and pepper, and add italian seasoning. mix well and cook on low heat until garlic is slightly browned.
once pasta is done, seperate it from the pasta water and add it to garlic sauce pan, then add the shredded cheese. mix well, until the pasta is coated in garlic sauce and cheese.
This recipe also works well with grilled chicken and grilled asparagus.