spaghetti aglio, olio e peperoncino


It’s time for another self-tested, self-approved Pinterest recipe. This week’s is spaghetti aglio, olio e peperoncino. I will admit that the name of this dish makes me feel like a total culinary genius. Not to mention, fluent in Italian. It’s what drew me to this recipe in the first place. And let’s be honest..isn’t the picture to die for?!

I’m beginning to see a theme with the dishes I decide to prepare. There is always a pasta component. I bet you followers think I weigh 2,891 pounds. You’d be wrong and a little hyperbolic. Believe what you will. Pasta is my weakness. Who doesn’t love a good carb-load??

Anyway, on to the review. (You can find the ingredients and directions here —->

This dish has 6 ingredients, two of which are salt and pepper! It doesn’t get any simpler. I use whole wheat linguine instead of traditional spaghetti noodles. Other than that, I stuck to the recipe. The website even offers pictures if you appreciate that kind of thing. (Although, if you can screw up this dish, you should probably just order take-out.)

I rate this dish a 5 out of 5. I love this recipe! The garlic and olive oil is a perfect combination. And the red pepper flakes add a punch that’s not only necessary but appreciated! If you don’t like spicy food, then we probably can’t be friends. And you should probably read someone else’s blog. There’s more where this came from. The good thing about this recipe is that you can add fewer or more red pepper flakes depending on your level of bravery. We like it HOT in this house! It has few ingredients but I promise it isn’t “one-note”. I added some grated parmesan cheese on top just because I thought it’d be a nice complement. We ate ours with garlic bread, but I don’t see why adding chicken wouldn’t work too. I’ll probably try that next time. You can’t go wrong with this recipe. It’s so simple and delicious. Try it and let me know what you think!


baked cream cheese spaghetti


Hello there friends! I thought I would update you with a new Pinterest recipe, and you can decide for yourself whether to make it or not.

This week, I’ve decided to review the Baked Cream Cheese Spaghetti recipe. Below is the link:

I think anytime you add cream cheese to a recipe, you’re bound to have satisfactory results. This recipe called for “light” cream cheese, but I don’t do that. If I’m going to eat cream cheese, it’s going to be the real deal. Who eats “light” anything? What a waste.

I used whole wheat spaghetti because I just prefer it and I feel like that’s a way to be healthier without sacrificing flavor.

I’d love to say that this recipe knocked my socks off. I could only say that if I were wearing socks, and the fact is, I’m not. I probably went in to this recipe with too great of expectations. Don’t get me wrong. It was good. It just wasn’t that much of a variation from regular spaghetti. By adding ingredients and baking time, I wanted it to taste altogether different than the usual spaghetti dish. But, the cream cheese does add some creaminess that is otherwise lacking in traditional spaghetti recipes.
I’d give this meal 3 out of 5 stars. It’s hearty and who can go wrong with spaghetti? Just don’t expect too much, and you won’t be disappointed. (That’s my life’s motto anyway.)

Enjoy! And add lots of salt!

Avocado Basil Pasta – a rave


Hey friends! It’s been a while since I added a personally-tested Pinterest recipe with my thoughts, so check out this Avocado Basil Pasta recipe. (check out the link here for ingredients/directions —>

This has everything one could possibly love: pasta, cheese, bacon, garlic, fresh herbs and avocado! I didn’t add lemon juice to my recipe because I didn’t have any, and while I don’t feel it’s necessary for one’s palette, I do think it would keep the avocado looking fresh (it tends to brown once chopped). I only added 2 garlic cloves to my dish because I’m nursing and I was afraid of a strong garlic presence affecting my milk. (4 sounds like a lot, but I promise it won’t be overkill. That is, if you love garlic as much as I do!) The bacon adds a really nice crunch and balanced out the texture of the dish. While I’m not a huge fan of fresh basil (I much prefer cilantro and parsley), the basil worked so well with the flavor profile of this pasta. The only thing I think I would do differently (not because it’s needed, but because I want to) is add grilled chicken. I think it would be a heartier dish if there was an additional protein. It could seem like a side-dish without the chicken, but you can always pair it with a crusty French loaf or a club sandwich (more bacon please!). I give this recipe a 4 out of 5 stars. It’s not only yummy, but it’s simple and doesn’t incorporate 392 ingredients. That’s important criteria these days! Enjoy friends!

a rant and a rave.

creamy tomato tortellini soup
I have a Pinterest account. We all do. But I don’t really understand 99.9% of people’s purposes for pinning. I’m a realist. If I pin a recipe, it’s because I intend to make it. If I pin a craft project, it’s because I intend to purchase said materials and make it. If I pin an outfit, it’s because I’m going to use it as pinspiration (<–you like that, don't you?) for something to wear. I log on to see house plans no one's purchasing, bracelets no one's buying, and makeup no one's wearing. These people are idealists. And this is what the world is made up of: a lot of people with a lot of pipe dreams they'll never accomplish because they're too busy with their heads in the clouds. That sounds so judgmental. But it's true.

My one beef with Pinterest (ok, if you add the above complaint, that makes two) is that people will post recipes and never update to say whether they made aforepinned recipe, whether it was yummy, time-consuming, expensive, etc. So one of the things I'm going to do here with this blog is to post recipes I've ACTUALLY made from Pinterest and tell you what I would change, add, leave out, or trash altogether.

The first recipe I'd like to rave about is the Creamy Tomato Tortellini Soup (see link below):

It's a creamier version of tomato soup with Italian herbs and spices, and we paired it with grilled cheeses off the griddle. You must make this! I simmered mine for about 6 hours (I did not add onion powder because, quite simply, I didn't have any), and ended up with a thicker, more hearty soup. If you want it brothy, you would not simmer it on low as long. The only thing I wish I would have added is Italian sausage or pulled chicken (But I didn't have those either). I'm not a meat and potatoes type-a-girl, but I found myself looking for a protein! I give this recipe a 4 out of 5 for taste, simplicity of the recipe, and for warming my bones on a record-low-temp, windy night. (And I’ll give you a little hint: sundried tomatoes are found in the produce section. My husband and I went ’round and ’round about the location of these little gems, and I must say he was right! That man knows his way around a grocery store!)

sidenote: little baby Lincoln has the flu. say a little prayer for him.