Everyone loves my Tortellini Pasta Salad recipe! But, I needed something for the vegetarians too, don’t you think? I mean sure, they could just omit the pepperoni from my most popular pasta salad dish, but where’s the fun in that? I absolutely love caprese salads. There’s something so delightfully simple about it. Tomatoes, mozzarella, and fresh basil.. what could be better? I’ll tell you: Caprese Pasta Salad!
If you’ve read some of my other recipes, you know that I am a huge fan of tequila (margarita, anyone?). One of my favorite foods is pasta, and I looooove vodka sauce! One day, I went to make my traditional vodka sauce recipe (from blog 1.0), and realized that someone finished the last of my vodka.. welp! I decided to take a leap of faith and tried using tequila instead. The result? DELICIOUS tequila sauce!
Who doesn’t love homemade macaroni and cheese? I’ll tell ya who – serial killers + vegans and/or those who are lactose intolerant. This mac n cheese recipe is delicious (and hearty) enough to stand on its’ own, or you could serve it as a side. My favorite way to serve it is as a side with delicious pork chops as the main entrée!
Summer is without a doubt, my favorite time of year. I love cookouts, cold beers, and of course, cheeseburgers and hotdogs. But you know what’s even better than all of that? This tortellini pasta salad. This pasta salad is SUCH a hit! My friends like it, Eric’s friends like it, even my boss likes it! The key to this recipe is using refrigerated tortellini, none of that dried stuff!
Eric and I always order shrimp and grits when it’s on the menu! Our favorites often involve cheddar-heavy, cheesy grits, and garlicky shrimp. Although there are a few restaurants new us that have shrimp and grits on the menu, I took a stab at recreating this dish at home and it’s now become a part of our weekly rotation.
Let’s be honest.. it’s hard to make time to prepare lunch during the week, even when we are working from home. These easy enchiladas are the perfect Sunday (or Monday) night dinner, leaving you with a couple of days worth of leftovers! Each serving is two enchiladas, but you could easily crush four if you are hungry. I often Make these for Eric and I one night and then we have them for the next day for lunch.