Archive for the ‘recipes’ Category
If you love garlic, then you will love my garlicky tomato pasta recipe! You will even love it more because it takes less than 30 minutes to make!
I came up with this recipe one day when we didn’t know what to eat for dinner. I really didn’t want to cook a big meal that would take an hour or more to both prepare and cook. I looked in our pantry and found a box of spaghetti and in our fridge were cherry tomatoes and garlic. Since we didn’t have spaghetti sauce, I recalled watching a cooking show that showed how to make a wine sauce for a pasta dish and since we keep our wine fridge filled at all times – we were in luck!
This meal is in heavy rotation at our house and it’s so easy to make! You can scroll down and check out the video I made below for my step-by-step instructions. For your convenience, I’ve created a printable recipe card for you as well.
- 1 1b. of Spaghetti (1/2 of the box)
- 1 tbsp. Olive Oil
- 6-10 Garlic Cloves, minced (add as little or as much as you like)10.5 oz. Cherry Tomatoes
- Kosher Salt & Black Pepper, to taste
- 2 tbsp. Butter, unsalted
- ⅓ cup White Wine, dry preferably **If you like a bit of sauce in your pasta, you can add 2 heaping tablespoons of marinara sauce.
- Parmesan Cheese, shaved and Basil for garnish
- Boil your Spaghetti until al dente.
- In a small frying pan on medium-high heat, add olive oil. When olive oil is hot, add the garlic and stir until golden and fragrant. Add the butter and stir until melted. Add the tomatoes and stir frequently until tomatoes burst and release their juices. Add salt and pepper to taste.
- Add wine. (If you want to add a bit of marinara sauce, you can add it at this time). Once the sauce comes to a boil, turn off the heat.
- Drain your pasta and place it back into the pot. Pour the sauce in the spaghetti and toss.
- Plate your pasta, top with fresh parmesan cheese and garnish with fresh basil.
- Serve and Enjoy!
Pair this pasta with a side salad and/or a warm piece of crusty bread and you have a delicious meal. Oh, and let’s not forget to pour yourself a glass of wine!
Give this recipe a try and let me know what you think!
-Photos + Recipe by Rose Angel Lopez / Music: My Italian Summer: Pop Mania by Nino Rapicavoli & Romolo Grano
An adult Halloween party just isn’t complete without a signature cocktail. In the spirit of halloween, we created a libation fueled with mulled blackberries and blueberries for a delicious halloween cocktail! Find the recipe at the end of this post.
To evoke a halloween holiday vibe, craft a batch of this wicked cocktail, I named ‘Violet Haze’. Pour the chilled cocktail in a traditional, yet sophisticated black glassware. Add to the ambiance and set your pre-made cocktails on an old silver tray and attach your hand designed label so when your guests arrive, they can self-serve.
Speaking of ambiance, did you catch my Halloween tablescape inspiration from last week’s post?
Enchanting Hallows’ Eve magic is ready for any moonlit masquerade or bewitching bash.
Cheers and have a Happy Halloween!
-Photos + Recipe by Rose Angel Lopez
- 4 fresh Blackberries, plus more for garnishing
- 6 fresh Blueberries
- 2 oz. Chambord
- 1 oz. Blueberry Stoli Vodka
- ½ oz. Grand Marnier
- Ginger Ale
- Ice Cubes
- Fill a drink shaker with muddled blackberries and blueberries. Then fill with ice cubes; add next 4 ingredients. Cover and shake vigorously. Strain into a chilled glass. Top off with a splash of Ginger Ale, gently stir. Garnish with blackberries, if desired.
- Serve immediately.
Cookbooks are not my only source for finding delicious recipes. In fact, I am always intrigued at trying out recipes I find on Pinterest! If you have a recipe that looks good, I’m down for giving it a try!
While visiting Trader Joe’s a couple of weeks ago, I came across their sweetened dried orange slices and automatically thought how good these would taste (and look) on top of a orange flavored cake. Since we are in cranberry season, I searched for recipes that included these two ingredients. I found this Cranberry Orange Cream Cheese Poundcake recipe via Key Ingredient.
Rather than the poundcake version, I used my muffin pans to bake these. I can’t tell you how moist and flavorful they were!! Not only did our kitchen smell like citrus goodness, one bite of these muffins and our taste buds exploded with the burst of orange and cranberry flavor combination! I placed one of the sweetened dried orange slices on top of each muffin that not only served as a decorative touch but an added flavor to enhance the orange taste.
Whether you’re looking for a dessert recipe to serve this holiday season or simply delicious muffins to enjoy, I highly recommend you try this recipe. I did alter the recipe by adding 1 tbsp of freshly squeezed orange juice to the wet batter and instead of fresh cranberries, I used Craisins. Additionally, for the glaze, I used this recipe that called for the following ingredients:
- 1 1/2 cup Confectioners Sugar
- 1 tbsp freshly squeezed orange juice
- 1 tbsp orange zest
- 1 tbsp milk
- 1/4 tsp. pure vanilla extract
-Photos by Rose Angel Lopez
Whether you’re enjoying your evenings by the fire pit or building the first fire of the fall season, savor the cozy moment with this S’mores Cordial cocktail recipe!
This weekend was the first time we uncovered our new fire pit. Now mind you, we had our fire pit for a year now but never had the chance to use it. Starting this weekend, we are expected to feel much cooler temps and a nice way to cozy up by the fire is with a warm S’mores cordial! If you love S’mores, I’ll bet you may just enjoy this cordial that has all the ingredients that makes for a tasty drink.
I adapted this recipe from Mrs Lilien’s Dessert Cocktail Swatchbook. The recipe calls for bourbon but I substituted it with Rum Chata instead and for a bit of sweetness, I added sweetened condensed milk. We loved the warm and creamy flavor of this cocktail! Give it a try and let me know what you think!
- 2 Cups of Whole Milk
- 2 TBSP of Sweetened Condensed Milk
- Hershey's Bar, break out 3 individual squares
- 4 ounces of Rum Chata
- 2 medium-sized Marshmallows (use jumbo size if you will be using a large cup or mug)
- 3 Graham Crackers, crushed
- In a small saucepan over medium heat, bring the whole milk, sweetened condensed milk, and the chocolate pieces to a simmer and stir until the chocolate is melted.
- Carefully dip the rims of your cup/mug into the hot chocolate mixture and then onto the Graham Cracker Crumbs.
- Torch the tops of the marshmallows. If you don't own a torch - turn your oven to broil. Place a piece of Parchment Paper on a baking sheet then place your marshmallows on top and place baking sheet on the top rack. Depending on your oven, it should only take 1-2 minutes to brown.
- Pour 1 cup of hot chocolate into each cup and add 2 ounces of Rum Chata in each cup and stir.
- Top each cup with a marshmallow and serve warm.
-Pictures by Rose Angel Lopez