Go To Sausage Pasta

OH how scary the weather has been the past two days. Tornadoes, flooding, thunderstorms, the damage is unbelievable. My thoughts and prayers go out to those that are suffering from damage across the south. We always underestimate the damage will be when a storm approaches. We have a "that will never happen to me" attitude. After hearing from friends of friends who have lost their houses, I stop and remember how precious our life is. Take these storms seriously and remember it is always better to be safe than sorry! Hubs and I were in the bathroom at 2:00 AM huddled around our dogs praying the tornado wouldn't hit. We were so lucky and the storm passed on by with no damage, but I know other areas were not. 

Pasta is always something I tend to go to when the weather is gloomy outside. It is one of those meals that just makes you feel good. Not to mention every time Hubs comes home and sees pasta on the counter he gets ecstatic! What can I say, I strive to make Hubs happy. Lets make some pasta!

I use almond milk in this recipe. As always, feel free to reach for dairy milk if you want! 

printable recipe here!!

Go To Sausage Pasta 

GF/DF

Ingredients:

1 box (8 oz) gluten free pasta (I used penne)

1 pound ground sausage (I used pork)

1/2 red onion

1 28 oz can crushed tomatoes (check for gluten!!)

1/2 - 1 t crushed red pepper 

 1 1/2 t dried basil

1 cup almond milk

salt to taste

1 box frozen chopped spinach 

What to do:

Cook your pasta according to package directions. Drain and set aside. 

Dice your onion.

Grab a large, deep skillet. You really need a skillet with high sides so your yumminess doesn't spill over the edge!

Add your sausage into your skillet.

Using a wooden spatula, break up the sausage and brown over medium heat until no longer pink.

Toss in your onion and sauté until slightly translucent, about 5 minutes.

Add in your crushed tomatoes and stir everything together.

Season with your crushed red pepper, salt, and basil and give everything a good stir. 

Add in your almond milk, stir, and bring to a slight simmer for about 15 minutes. 

While your sauce flavors are marrying, get your spinach defrosted. I just popped it in the microwave on defrost for about 3 minutes, Squeeze out any excess liquid. 

Lay your spinach between paper towels and press down removing as much water as you can. 

Toss your spinach into the tomato sauce on the stove and stir it all together. 

Finally, add your cooked pasta into your sauce and stir.

Grab a fork and fill your belly! Per usual, Gunner had is eyes on the prize.

Thanks Y'all!

-Wise Wife 

Healthy Balsamic Baked Chicken

This past weekend was such a fun weekend in Montgomery! It was "Rites of Spring," a golf and tennis tournament at our country club that turns into a weekend of laying by the pool by day and dancing to live bands by night. Hubs played in the golf tourney and one of my best friends played (and WON) the tennis tournament! It was such a fun weekend but was full of buffet food. By Monday, I was so ready for a healthy dinner to detox my body from food and poolside Madrases. 

A little rain delay with friends.

Saturday night with Trotline. 

Friends! 

Okay lets move on to whats on the table tonight. I made a super easy baked chicken that is full of flavor without all the calories. My covering the dish with aluminum foil and cooking in liquid, the chicken stays moist and tender. Lets get cooking!

printable recipe here!!

Balsamic Baked Chicken 

GF/DF

Ingredients: 

2 boneless, skinless chicken breast

1/4 cup balsamic vinegar

1/8 cup extra virgin olive oil 

1/2 t dried basil

1/2 t dried cilantro

1/2 t dried oregano

1/4 t salt

1/4 t fresh ground black pepper 

2 cloves garlic 

What to do:

Trim any excess fat off of your chicken.

Add your chicken to a gallon size ziplock bag.

Mince your garlic.

Add your balsamic vinegar, olive oil, basil, cilantro, oregano, salt, pepper, and garlic into the bag with the chicken.

Flip the bag over several times to Mix well. Allow to marinate in the fridge for about 30 minutes. 

Now lets get that oven preheated to 400°.

Transfer your chicken to a small baking dish.

Cover tightly with aluminum foil and bake for about 40 minutes or until the chicken is cooked through. 

Remove the foil carefully as steam will escape when you open it. 

Grab a knife and fork and dig in!!!

Thanks Y'all!

-Wise Wife 

Oven Braised Short Ribs

Hello there faithful readers! I am so sorry I haven't posted in the last few days. I was in a wedding out of town, and then Cole and I celebrated our anniversary so we have been super busy lately! But I am back! On our anniversary, we enjoyed the top layer of our cake that had been in the freezer for the past year. I was SO surprised how delicious it was! The flowers on top didn't fair so well, but thats okay :) 

The Pups wanted a bite.. and we gave in!

After begin at the beach for a few days, Hubs requested meat. He was a little over seafood by the time we got home. What is more opposite of fish than short ribs? I know they seem like more of a winter meal, but I say eat what you want when you want. 

I love a good recipe that cooks in a dutch oven. If you don't own one, you can always use a roasting pan and cover it TIGHLY with aluminum foil. This recipe really serves about 4. However, a friend of mine makes short ribs often and then vacuum seals what they don't eat and pop it in the freezer. That is exactly what I did with our leftovers. It creates a meal that can be thrown together in no time by just grabbing it from the freezer and reheating.

I do use red wine in this recipe. A good rule of thumb is to always cook with wine that you would be willing to drink. It doesn't have to be the best bottle you own, but just don't by the $2.99 bottle and think it doesn't make a difference. IT DOES! Also, if you prefer no to cook with wine, just use all beef broth and it will still be delicious. Okay I think it is time to share with you these amazing oven braised short ribs.

printable recipe here!! 

Oven Braised Short Ribs

GF/DF

Ingredients:

about 2 pounds fresh, bone-in, chuck short ribs

Salt 

Pepper

2 T olive oil

1 onion

3 stalks celery

6 cloves garlic

3 1/2 cups dry red wine (cabernet sauvignon) 

1 quart beef broth

1 bay leaf

2 sprigs fresh rosemary

6-7 sprigs fresh thyme

What to do:

Preheat your oven to 325°.

First lets get our ingredients ready so we can cruise on through the cooking process. Go ahead and chop your onion and celery.

Dice your garlic. You know I used my official garlic peeler and chopper! :) 

Now on to the short ribs. Pat them dry with a paper towel.

Sprinkle them with salt and pepper on all sides. 

Add your olive oil to a large dutch oven and heat over medium high heat on the stove top.

Add in your short ribs and brown on all sides. Carefully remove your ribs from the dutch oven and set aside.

Toss in your onion and celery.

Sauté for about 2 minutes and then toss in your minced garlic and cook for an additional minute.

Deglaze the veggies with your red wine. Be sure to scrape all the bits off the bottom. 

Add in your beef broth and give everything a good stir.

Add back in your short ribs and remaining ingredients. 

Cover and place in oven and allow to slowly cook for 3 hours.

Once they have slowly cooked and made your house smell unbelievable, remove from the oven and set on the counter. Allow the dish to sit undisturbed for at least 30 minutes.

Fat will begin to float to the top and you will want to skim that off and discard. 

The meat should be falling off the bone. I discard the bones and serve the short ribs over rice or pasta. Tonight it was brown rice! 

Thanks Y'all!

-Wise Wife