Cheesy Sausage Pasta

Holy shit has it been long time. Like what has even happened since my last post? I’ve cooked a fucking lot and shared NOTHING. Kinda selfish no? I am back! I am committed. Let’s fucking go! PS. I got engaged this Spring so, THAT is exciting ❤ #SappyPlug. Love you boo 😉

Okay! So tonight I got home, and was all ready to make some sausage and peppers, so I went onto the Pinterest to see if there were any fun new ways to spice this classic recipe up and when I saw the word CHEESE…BYE. Larry the semi lactose intolerant isn’t home, so ALL the cheese (2 cups of shredded to be exact) is about to be consumed. I can legit hear this shit bubbling in the background as I type. I swiped this recipe from Budget Savvy Diva.

Throw some Avicii on. Preferably this Jam I listened to and just get your fucking cook on people.

What I loved about this recipe was I legit had everything already on hand. I felt resourceful AF. “I KNEW these million cans of diced tomatoes and chicken broth would come in hand one day..”

Not going to lie, I was bugging a bit about the pasta not being submerged in the liquid, so I added a little more broth. Don’t think it was necessary, but if you have anxiety like been, drown those noodles.


Couple tips here: Use a pan that you know you have a top to. If you don’t I hope you are again “resourceful AF” like me and have a baking sheet to “lower heat and cover”. #LifeHacks. (BRB running to serve myself seconds)




I literally moaned as I took my fist bite.


I was too fucking ravenous and didn’t let the sauce sit at all, which you can see in the picture above, and just shoved steamed cheesy pasta and cheese into my mouth like a savage, but not before texting Larry a pic, telling him to come home because I made WAY too much food.

Let this sit for like 5-10 minutes and the sauce becomes even creamier and cheesier.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb_____________________________________________________________________________________________


  • 1 TBSP Olive Oil
  • 1 lb Sausage (I cut mine into bit sized pieces before cooking)
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup milk
  • 8 oz dry pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Shredded cheddar-Jack cheese
  • 1/4 tsp Red Pepper Flakes
  • 1/3 cup chopped scallions, for garnish


1.Splat that olive oil in a pan (I used a skillet) over medium heat. Add your onions and sausage. Cook for 5 minutes, add garlic, salt, pepper, and red pepper flakes. Cook for 2 more minutes

2. Add chicken broth, tomatoes, mik and pasta to pan. Bring the mixture to a boil. Once boiling, lower the heat and cover for 15 minutes.

3. Once the pasta is cooked, stir in the cheese.

4. Garnish with the scallions and serve.



Bison Burgers with Caramelized Onions & Gouda


Bison Burgers. Sounds so manly at first. I was a bit intimidated. Like those are MASSIVE creatures. Just LOOK at that.

My mind told me that because of this beast the burger would be super super tough. No Dev, it doesn’t work like that. The meat was NOT as tough as I thought. I wouldn’t call it the most tender of any meat I have eaten, but I didn’t hate it. If I hadn’t know it wasn’t beef I probably wouldn’t have been able to tell that I was eating something else right away.

What made this burger so special was the caramelized onions. I mean onions just make everything better. As does CHEESE! I found this Gouda with peppadews in it. BOMBSKI! If you can find this cheese USE IT. It’s Fancy & it’s from Yancy.

FINAL VERDICT: 3 BOMBS bombbombbomb


  • 2 Bison Patties
  • 1 white onion sliced
  • 2 tablespoons butter
  • 2 tablespoons red wine
  • Salt
  • Gouda cheese
  • Buns


Start by caramelizing the onions, since this takes awhile.

  • Place your skillet over medium heat and melt the butter.
  • Add all the onions to the pan and stir them gently to coat with butter.
  • Check the onions every 5 to 10 minutes. Stir the onions and scrape up anything that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you’re cooking.
  • With this amount of onion they should be at a good level of caramelization after about 40 minutes or so. Give or take

While the onions are caramelizing, brush some oil on each side of the burgers.

Cook the burgers in a pan for a total of about 11-13 minutes (flip over after 5), or until cooked all the way through.
TOAST those buns!
Once the burgers are done, top with the onions, and some slices of Gouda cheese. ENJOY!

Steak Fajita Quesadillas

allFeeling lazy but still want a tasty meal? Jump into this then. Just some chopping, sprinkling and flipping. You will be eating happy in around 30 minutes. This beef was so tender, and with the homemade taco seasoning, the flavor was oh just right. peppers seasoned I guess you could always saute the veggies and meat, but since these came out so flavorful and juicy, I would suggest staying with the oven. cheese and meat Need a bev to go along with this? Try this AMAZING MARG. They go together like PB&J. done I dipped these tasty triangles in guac, sour cream, and salsa. With the flavor they have, you don’t need to, but I just love to dip. When I dip, you dip, we dip. FINAL VERDICT: 4 BOMBS bombbombbombbomb

INGREDIENTS: – 1 1/2 lbs. beef strips – I bought a skirt steak and cut it into strips – 1/2 green pepper sliced -1/2 red pepper sliced -1/2 yellow onion sliced – 8 large size tortillasTaco Seasoning – Taco or Mexican blend shredded cheese DIRECTIONS: Preheat the oven to 400 degrees and line a baking sheet with tin foil. Spray lightly with cooking spray. Place the sliced vegetables, steak in a oven safe pan. Sprinkle the taco seasoning on top. Toss around the meat and vegetables so that the seasoning coats them all. Bake the meat and veggies for about 20 minutes, until the meat is cooked through and the veggies are tender. To make the quesadilla, you can either use a griddle or a pan. Griddles seem to be easier to work with.  Once the meat & veggies are done cooking, lay four of the quesadillas out on the griddle and top with one big handful of the cheese.  On top of the cheese, place some meat and veggies, sprinkle a little more cheese on top of this and then top with a tortilla. Cook until golden brown and the cheese is melting. Flip over and cook on the other side until it gets golden brown. Once cooked, place the quesadillas on a cutting board. Allow to set for just one minute, then cut into quarters. ENJOY! =)

Spinach & Artichoke Dip





Hot bubbling cheese. That’s what this right here is all about. With how cold it is outside right now, watching the snow fall through the window, I wouldn’t mind substituting tortilla chips for my fingers right now to warm these little nuggets up and then lick them clean. That is a bit barbaric though, so maybe I will just stick with chips and in the meantime go put my mittens on.


Spinach & artichoke dip is everywhere. On everyone’s appetizer menu when you go out to eat, in the frozen food aisle from TGIF and 5 minutes in the microwave away. They usually taste the same, how much can this app really vary? The difference is always in the chunkiness. If there are chunks of artichoke covered in the ooey gooey melted cheese. And big pieces of spinach, not just little slivers here and there. If you hear what I am saying, and agree that that makes this dip da bomb, then go pop this in the oven right away because that it what you will get.


When I made this for mi madre and some girlfriend that came over, it was the popular kid at the party. Everyone wanted to sit next to it. Not sure what else to say other than if you are thinking of making spinach & artichoke dip, make THIS one.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


  • 2 tablespoons olive oil
  • 5 cups fresh spinach leaves
  • 2 cloves garlic, finely chopped
  • 1 can (14-oz) artichoke hearts, coarsely chopped
  • 1 package (8-oz) cream cheese, softened
  • fresh ground pepper
  • 1 to 2 teaspoons hot sauce
  • 1 cup shredded Parmesan cheese


  1. Heat olive oil in pan.
  2. Add spinach and garlic and cook until wilted; about 2 minutes.
  3. Add artichoke hearts.
  4. Stir in cream cheese and season with fresh ground pepper; cook until melted.
  5. Add hot sauce and Parmesan cheese.
  6. Continue to cook until hot and bubbly.
  7. Remove from heat and let cool a little, but eat warm!

*Artichoke Pic: Photo Cred to Mike Mozart of TheToyChannel and JeepersMedia on YouTube.

Homemade Beef Sliders




I mean if you don’t think he looks as happy as a clam with that fresh patty in from of him, then you are just lying to yourself. Here’s the scoop. I got a Kitchen Aid for Christmas & wanted to make some fresh beef, so that’s exactly what went down on NYE & it was slammin!



If you don’t have a Kitchen Aid/this meat grinder attachment I am not quite sure how you would go about this. 1. Buy a Kitchen Aid – I highly recommend it. or 2. Google how else to make ground beef =) Glad I could help.



Now it isn’t the prettiest looking thing in the world. Kind of like pig brains or something, but it sure did taste good!


Look at those juicy patties, just waiting to be warmed up. Ooohhh baby!


Next time I am going to play around more with the flavor. I am a flavor kind of girl and sometimes it can be bad, but I like a whole lota it. These were, juicy, tender and melted in my mouth. This sharp as eff VT cheddar cheese also made them extra mind blowing. I think next time I am adding the works. Lettuce, tomato, pickles and Frizzled onions. BOOM. See ya.

FINAL VERDICT: 4 bombs bombbombbombbomb


1 lb ground chuck steak

1 lb ground sirloin steak

1 small white onion

3 garlic gloves

2 table spoons Italian Seasoning

Salt & Pepper to taste


Chop both steaks into about 1 inch chunks. Chop the onion the same. Grind all the ingredients through a Kitchen Aid to form your ground beef. (run through twice).

Form the ground beef into small patties. Place on a griddle/skillet, whatever you please. Cook through. Melt cheese on top and enjoy!

Prosciutto, Veggie, Egg & Cheese Bowl


Lazy morning, day off of work. You have all the time in the world, but you don’t want to use that time cleaning dishes after whipping up a fancy breakfast. The solution folks….bread bowls. And not just any bread bowls, but prosciutto lined bread bowls, with GOOD cheese.


I didn’t use olive oil for the vegetables because I didn’t want them sitting in the bread already kind of soggy. Just saute them enough to get them tender.


See that little knob there on the bread? Perfect for holding & feeding yourself once it is time to chow down. #Secrets


It’s like making a little nest of wonderful.


Make sure to use good cheese here people. I had some bomb smoked bacon gouda or something like that. The expensive stuff. If you shortcut it and use the shredded stuff I won’t be mad, it’s still cheese and cheese is love.

I INHALED this bowl. Dipping the extra bread into the yolk was extremely satisfying. The Prosciutto addition instead of the classic ham, also a solid move. I may have to repeat this again tomorrow morning.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


Servings: 2

2 Portugese Rolls

2-4 slices of prosciutto

2 eggs

1/4 cup total of chopped up onions, peppers, jalapenos, & cherry tomatoes

Sprinkle of mozz cheese

2 tablespoons of whatever cheese you want your bowls topped with. I used  smoked bacon gouda.


Cut the very top off your rolls. Hollow them out with a knife.

Saute up the veggies for a couple minutes.

Line the bread bowls with the prosciutto. Make sure there aren’t any holes to the bottom of the bowl. You don’t want the egg seeping through and sogging up the bread. If there are some holes, fill them with that sprinkles of mozz cheese.

Put the veggies in the bowl, followed by 1 egg in each bowl. Top this with your favorite cheese.

Wrap each bowl in foil, with the top open. Leave the top of the bowls to the side, but toast separately. Broil for 5 minutes.

Enjoy your morning!

Chicken, Asparagus & Quinoa Bake


By the name, one would think this recipe is simple, to the point, and easy to make with three main ingredients. Chicken. Asparagus. Quinoa. While shopping for ingredients, I was proven wrong when I hit Mesa Corn Flour. I had to ask 3 supermarket employees to get myself to exhibit A below. This was by the taco fixing items aisle and apparently can be used to make fresh tortillas, which is good to know because this massive bag was the only size available. You learn something new every day..


Once the Mesa corn flour dilema was solved, this recipe was cake. Piece of crumb cake. (Thank you Casper). I love recipes where you chop a bunch of stuff, throw it all into a bowl, toss it around, toss it into a pan and bam. I was a little weirded out by this raw chicken getting thrown in here, but it all gets cooked in the oven, so other than the creepiness of it in the picture below, it’s all good.


I made this on Sunday night so I was able to come straight home from work today, quickly warm some up and had light, healthy, flavorful deliciousness in my mouth. I will absolutely be making this again and mixing it up with what vegetable I use.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


  • 1/2 cup chicken broth
  • 1 cup milk
  • 1/4 cup Masa corn flour
  • 1 Chicken Bouillon Cube
  • 3/4 cup uncooked quinoa
  • 1/2 lb. chicken, cut in small strips
  • 1/4 cup cooked bacon, chopped into small pieces
  • 1/4 cup chives or green onion
  • 3/4 cup asparagus, cut into bite sized pieces
  • 1 cup extra sharp cheddar, shredded (white or yellow)


  1. Preheat oven to 375°.
  2. In a medium put over high heat, whisk together chicken broth and flour until smooth and cook for a minute. Add the milk and chicken cube and cook for an additional 3-5 minutes until thickened.
  3. In a large bowl, mix together the sauce you just made with the quinoa, chicken, bacon, onions and asparagus and pour into a small sized, sprayed baking dish. Top with the shredded cheese and bake for 30 minutes covered. Make sure the chicken is cooked through.

Enjoy! =)