Recipe: Italian Sausage Pasta with Gouda


Cook and Prep Time: 20 min

Serves 8

Ingredients:

1 lb Italian sausage

2 tbsp extra virgin olive oil 

1 onion, chopped

4 garlic cloves, diced

2 cups fresh spimach, chopped

1 tbsp fresh oregano

1 tbsp fresh basil

1 tbsp fresh parsley

1 tsp fresh rosemary

Salt and pepper

3 cups whey (or 1 cup milk and 2 cups water)

1 package pasta (bow-tie, penne, elbow)

2 cups gouda cheese, chopped

  1. Cook sausage, onions, and garlic in olive oil in a Dutch oven or stockpot, covered, until sausage is cooked. 
  2. Add spinach and herbs until spinach is cooked.
  3. Add whey and pasta, covered, let boil for 10 minutes.
  4. Add gouda and cook uncovered until creamy but thick.
  5. Enjoy!!!!

Here’s a pic of my toddler enjoying his meal!!!

Purple Pesto Pasta



I’ve made pesto twice this summer and I really enjoy experimenting with it. You can take the basic pesto ingredients (olive oil, basil, garlic, parmesan cheese) and mix in whatever extra you think might be yummy. I’ve added in almonds, spinach, and most recently beets! This is a great, super quick meal for when you run out of spaghetti sauce and want something easy. 

Well, I had some beets I cooked the other day and I thought…hmmmm…I wonder if I could add this to pasta and get a good flavor. Answer: yes!


It is healthier and baby and I loved it! (Hubby was a bit thrown by the purple color). Anyway, I am posting the recipe below. Enjoy!

Also if you make any pesto experiments, comment below! I’d love to try out some new stuff!


PURPLE PESTO PASTA

1 package of pasta of your choosing

2 cooked beets

1/2 cup extra virgin olive oil

3 cloves garlic

2 tbsp parmesan cheese

Handful of fresh basil

A few sprigs of fresh parsley

1 tbsp fresh oregano

Salt and pepper, to taste

While pasta is cooking, gather ingredients together and blend in a food processor until a thick paste.

Drain pasta and mix in pesto while still hot. Enjoy!

Leftover Tamales


So, I don’t have any pics because we ate all the tamales but last week I made some tamales from leftovers in my fridge. They turned out really good, and I ended up making about 20 tamales from one chicken breast, some salsa, and some other simple ingredients. That was like 7-10 servings from one chicken breast. Woot! Saving dinero and making delicious food. 🙂

Recipe: Chicken Tamales with Green Salsa (7-10 servings)

1-2 chicken breast, cooked and shredded

1 jar of green salsa (homemade or canned)

1/2 bag of Maseca (extra if dough too wet)

1 cup of Crisco or lard

3 cups chicken broth (extra if too dry), heated

Salt to taste

20 corn husks, set in warm water for 15 min to soften

1 steamer or tamale pot

 

Mix chicken with salsa on the stove until well cooked. You can add an onion and some olive oil for extra flavor if you like. Set aside.

Mix maseca with lard and chicken broth (or water). Add salt to taste. Mix until no lumps of lard and it is the texture of a wet, spreadable play-doh.

Get corn husks. Take a husk; hold it so the wider part is at the top. Spread a thick layer (1/2 inch) of dough in the middle of the top half. Spoon a spoonful of chicken and salsa into the middle of the dough. Fold one side in over the dough, then the other, and then fold the bottom up. Sit in the steamer with the closed part on the bottom.

Fill all the tamales. Put sufficient amount of water in the steamer or tamale pot. Cover and let water boil. Reduce temperature to medium, so the water is still bubbling. Steam for 2-3 hours, making sure to add water about every 30 min the pot doesn’t burn.

Knowing when they’re done is a bit of a guessing game. I usually cook tamales at night and let them stay in the steamer all night. Then in the morning I eat them for breakfast. But if you want to eat them for dinner, just make sure they’re not undercooked (smushy). Maybe let them sit for a bit.

Every time I make tamales, they turn out a little less horrible. I’m almost in the realm of making them really good now! Don’t despair if it takes you a few attempts to make them correctly. Bad tamales are better than no tamales at all! 🙂

delgadostamales

These are tamales from Delgado’s Antojitos Mexicanos. Better than mine but then, that’s their speciality! 🙂

Customers appreciation day at Delgado Antojitos Mexicanos!


In the mood for some delicious tamales today? Tamales that are free?! Then head on over to Delgado’s Antojitos Mexicanos on Pleasant Hill Rd in Harrisonburg, Virginia. They are celebrating their 3rd anniversary by giving out free tamales and a drink. Want more? You can also buy other authentic Mexican foods like tacos, sopes, tortas, and more!image

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My son loves the tamales! 🙂
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This is seriously one of the best places to eat Mexican food in the area. Don’t miss out! They are open six days per week (excluding Sunday) from 10am-6pm, and they now accept credit cards. Eat in (they have a little warm shed attached to the truck) or get it to go!

Mmmmmm…muy delicioso! 🙂