Easy. Light. Just Right.

That's the way I felt about this pasta. Well let me clarify on the "light" I don't mean light as in low fat, but rather in like not heavy. It's definitely not low fat with the pound of mozzarella in it and topped with parmesan cheeses. We had been out of town and while we ate deliciously, we had things like burgers, ribs, pizza, etc. So when planning my meals out once we got home this sounded just right. Something homey and hearty without being heavy. I also loved the fact that it was quick and easy- the perfect thing to make on a night that I had to go to the store.

I will definitely make it again. Ryan was a big fan and sometimes- as much as we love meat, something without it sounds good, so here ya go...

Baked Penne with Mozzarella and Basil

1 pound box penne pasta
16 oz. jar of vodka sauce ( I bought the expensive stuff this is a major component of it turning out good- and I had a 26 oz. jar and used it all- wouldn't want any less)
1 pound fresh mozzarella, cubed
1/ 2 cup loosely packed fresh chopped basil
shredded parmesan to top
*I would prob add garlic next time for some extra flavor.

Preheat oven to 400 degrees. Cook pasta according to package. Drain well and return to pot. Mix in vodka sauce, basil, mozzarella (salt and pepper). Pour into a two quart baking dish and top with parmesan. Bake for 20-25 minutes until bubbly.

We made bruschetta on the side. A little repetative, but it actually worked for us. And also, I got some potted herbs for mother's day that I have been loving making good use of any chance I get. It's just too bad my tomatoes aren't grown yet, then we will really be in business. This was DEEE-lish.

I toasted french bread in the broiler (on both sides so it was crispy). In a bowl I combined fresh chopped tomatoes, fresh chopped basil, fresh minced garlic, salt, pepper, a dash of olive oil, and a dash of balsamic vinegar. Topped it on the toasted bread, and topped that with the shredded parmesan. I don't think most people do this but I did once it was assembled I stuck it back in the broiler jsut long enough to start melting the cheese just to kind of mold it all together. Ryan and I both packed some pieces of those puppies away. YummY.

And yes, that is a bitten into piece of bruschetta. I couldn't even wait to take a pic to sink me teeth into it. It's just that good. =)

Healthy AND Delicious?!?

DING DING DING, We have a winner! This dip would make a great side to those less than healthy sandwiches, or would be healthier choice over those yummy but artery clogging cheese dips for Super Bowl Sunday- and the best part- people will love it and devour it just as fast!

I made this dip last night for Ryan to take to work for a Christmas thing today. He asked me to send him the recipe for some ladies at work and while I was at it, I figured I would add it on here. Luckily, I saved myself a small bowl of it so I have a picture, and I am getting to enjoy some now to remind me just how good it is!=) I think all the Braithwait women have made this dip numerous times. It's a keeper!!

Black Bean and Corn Salsa


1 can petite diced tomatoes, well drained
1 can shoepeg corn
1 can black beans, rinsed adn drained
2 Tbs. chopped red onion *
2 Tbs. red wine vinegar
1 Tbs. olive oil
2 Tbs. chopped fresh cilantro *
1 tsp. chipolte chili peppers (I just used some diced jalapenos with some
chipolte seasoning for a little kick)
1/4 tsp. salt*
pinch of sugar
squeeze of fresh lime

*- I add extra to taste
(you can easily double the recipe for a crowd)

Combine all ingredients in a bowl. Cover and chill for atleast 30 minutes.
Stir before serving with tortilla chips.

No Recipe Required- Meal Idea #4

Sometimes I wonder if most people realize how easy it is is to make your own Alfredo sauce. There are many nights that we don't know what we are going to have for dinner that we just make some "garlic butter pasta" (which is just as it sounds- olive oil, butter, and lots of garlic all sauteed then tossed with pasta) or Alfredo sauce. I LOVE Alfredo ( it's creamy and bad for you, of course I would like it wouldn't I?) but I honestly DO NOT like jarred Alfredo in the slightest. If you buy it refrigerated, that stuff is okay, but I have yet to find a jar of Alfredo sauce that tastes right to me. And why would I want to? Making my own is a cinch! Here is your No Recipe Meal Idea for today-

Pasta with Alfredo Sauce

(Even though, we did have this- with the pesto and chicken variations last night for dinner, I did not take a pic so I stole one form the internet this time around)

Okay so for a bare bones Alfredo sauce all you need is, kid you not, is: butter, cream or half and half, and Parmesan cheese (grated works best), and salt and pepper of course. Seriously that is all there is to it!! I do, however, add garlic every time because I think it gives it more flavor, and well I love garlic!

SO- I melt oh about 1/2 stick butter in a pan on medium low heat and let my garlic (about 3 cloves, minced) cook just a little in it before I add my cream. Then I pour in 1-2 cups cream or half and half- exact measurements really aren't vital.

Bring it to a low boil, stirring regularly- Meanwhile, cooking pasta. Add Parmesan cheese to sauce - I don't usually measure, but it's a pretty generous amount- 3/4 cup or so? This should help thicken your sauce. Some people don't even cook their sauce- they just add the ingredients to hot, drained pasta- I cook mine since I use garlic so that the flavor cooks through. When your pasta of choice is done and drained, just pour sauce in with it and toss- add more Parmesan as needed.

**Other variations I like to do:

• Add a couple tablespoons full of store bought pesto to your sauce.


• Cook chicken (boneless skinless breasts) in a skillet, browning on both sides and cooking through. Drain some and add sauce to chicken to simmer, then serve over pasta.


• And one of my favorite meals period- I like to chop up some red onion and put it in my butter with the garlic to saute for a bit- then continue Alfredo as before. Then when my pasta is done boiling, I toss into the water (with the noodles and all) a full container/bag of fresh spinach. Let it sit in the boiling water for literally a few seconds before you turn the stove off. Turn it off and let stand for a couple second until it is just cooked (doesn't take more than a few more seconds) then I drain my pasta and spinach all at once and add my garlic and onion Alfredo sauce. YUM!

What variations do you do?

Double Duty Zucchini

Once it starts getting nice outside don't you just start craving fresh food?! Ryan and I often eat too much or too late at lunch and end up just wanting something light for dinner. Last night I got a strange craving for some gazpacho- (cold soup). Since all the recipes I wanted to make you have to chill overnight or 8 hours. I knew that wasn't going to work, so I decided to take the same fresh veggie route and we had Grilled Veggie Pizzas and while I was at the store getting stuff (i.e. zucchini) I decided to still get the stuff to make my gazpacho too- so here are two- light and veggie filled meals for you!

Grilled Vegetable Pizzas

(This recipe is actually from one of the more recent Better Homes and Gardens Cook Books- so I'm willing to bet you have it- you may just not have realized it!)

1-2 medium zucchini quartered lengthwise

1-2 yellow summer squash, quartered lengthwise

1 small sweet red pepper, quartered lengthwise

2 Tbs. olive oil

1 tsp. black pepper

1/2 tsp. salt

1 large, ripe tomato, seeded and chopped

1/4 cup mayonnaise or salad dressing

2 Tb.s store bought pesto

1 Tbs. fresh basil

1 Tbs. fresh oregano

4 6-7 in. flour tortillas

1 cup shredded mozzarella or smoked provolone

1. Brush veggies (minus tomato) with olive oil and sprinkle with salt and pepper. Grill until crisp and tender- 5-6 minutes for squashes and 10 minutes for pepper (turning halfway through)-- I accidentally chopped all my veggies first so I just made a foil pouch and grilled them until tender). Remove from grill.

2. Chop vegetables. In medium bowl veggies, tomato, mayo, pesto, basil, and oregano. Place tortillas on grill and toast lightly (1-2 minutes). Flip and spread veg. mixture over toasted side of tortilla. Sprinkle with cheese. Cover and grill 2-3 minutes more until lightly toasted and cheese is melted. Remove from grill and enjoy! (Since I went a little heavy on the cheese, I ended up bringing them in and broiling to finish melting my cheese without over toasting my tortilla- you want them to be crisp but not blackened).

** I have made the gazpacho and it is chilling, but I haven't tried it yet- I will post it on here if it is any good- I am too afraid to put something up I haven't tried yet and can't vouch for. Hopefully, it will be coming soon...