Pasta Frittata

If you're like me, the idea of eating the same thing over and over isn't that appealing. What's extra hard is trying to make a meal for just one person. When I made my penne pasta with a two tomato sauce, that fed four of us and we STILL had leftovers!

I just love this recipe because it allows me to use my leftovers in a different way. Hopefully you enjoy this as much as I did!



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Parmesan Potato Bites

Funny thing about cooking... You kind of have to be a scrapper. If you're afraid you're going to mess something up and you follow instructions or a recipe too rigidly, boy is cooking gonna be UNfun for you! This may be brought on by my recent experience with needing a melon baller only to find mine had disappeared! Okay, so I did have a *mini* meltdown, but I recovered and found a tiny spoon to use. You could use one of those measuring teaspoons (which I also didn't have!) if you wanted.

I like to think I cook with love, but some days, my cooking skills are leaned upon a bit too heavily for my liking. Like when you work til after dark, go to the gym, barely come home and have time to make dinner for yourself, when you realize you've committed to the office potluck TOMORROW! This is how I always wind up cooking at midnight, I swear!

Today I whipped up a quick recipe to suit our "Finger Foods" theme - and also because I've been forced to only make potato dishes (my specialty) and bring one of the few vegetarian things. I made Parmesan Potato Bites.

Yum! I LOVE POTATOES!

I posted the recipe on Taste Fresno. You can check it out HERE!

Olive Oil Obsessions

I recently made a trip down to We Olive in Fig Garden Village. We Olive is great because they have most of their products out on display to try. For those of you who know me, I'm an antipasto plate LOVER and We Olive holds all the little delicacies I need to display quite a spread!

I'm all about bread and dipping oil and drizzling olive oil over my tomatoes and avocados, etc.

My favorite every day olive oil is a garlic infused olive oil from Consorzio. (You can get a giant bottle at Costco for under $10!!)

For dipping I just tried (and might I add, already finished!!) a bottle of Made In Napa Valley Parmesan and Garlic dipping oil. I actually only used it for dipping bread into it, but you could totally pour this on stuff to! ALL THUMBS UP!

The other olive oil I tried is a lime infused olive oil from Pasolivo. The possibilities are endless for this one! I drizzle it on avocado, add it to guacamole, and add a tad to my tortilla soup. It's just about the most heavenly thing ever. This one is a little pricey at $20 a bottle, but you don't need much and it will go far AND IT'S WORTH IT!

Penne pasta with 2 tomato sauce

Well, last week was hectic, but I managed to squeeze in a quick homemade meal anyways. I hope you find this recipe quick and easy, but with 100 times the flavor of a Ragu night... Let me know!

Please click the recipe card below to open in a new window and print: