Chicken Tikka Masala


Okay. Let me be extremely transparent – I did not create this recipe on my own. In fact, I don’t think I had ever even had Chicken Tikka Masala until I decided to try and make it on my own. But it was delicious!

Indian food is not something that I have a natural taste for, and because of that I knew I needed to follow a recipe step by step.

I was lucky enough to stumble upon this recipe by Karina at Cafe Delites to guide me along the way.

I truly enjoy sharing my recipes with others – I do! However, one of the best perks that has come from creating this site and putting in all of this effort is that I am finally able to re-create some of the awesome recipes that I develop in the midst of a creative tornado in my kitchen. There have been too many instances where I have wanted to remake something, and I could not for the life of me remember how I had made it the first time. So this helps.

That being said, for the sake of keeping all of my favorite recipes in one place – whether they derived from me or a talented, professional chef, I hope you enjoy this delicious recipe for Chicken Tikka Masala.

RECIPE

Prep Time  15 minutes

Cook Time  30  minutes

Serves 4 people 

Ingredients

Chicken Marinade
  • 6  boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 4 cloves of garlic, minced
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt
Sauce
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 (14 oz) can tomato paste
  • 1 teaspoon ground red chili powder 
  • 1 teaspoon salt
  • 1 1/4 cups of heavy cream
  • 1 teaspoon brown sugar

Instructions

  • In a large mixing bowl, stir together all of the ingredients for the chicken marinade. Cover and refrigerate for at least 10 minutes, longer if possible.
  • In a large skillet over medium-high heat, heat oil until sizzling. Add chicken pieces in small batches making sure not to overcrowd the pan. (The chicken pieces should not be touching.) Fry until browned on each side, about 3 minutes per side. Set aside on a paper towel lined plate.
  • Once the chicken is cooked, melt butter in the same pan, gently scraping up any remaining brown bits. Add in onion, and saute until translucent, about 3 minutes.
  • Add garlic and ginger and cook until fragrant, about 30 seconds. Add in garam masala, cumin, turmeric and coriander. Continue mixing until fragrant, about another 20 seconds.
  • Add tomato paste to the pan, along with chili powder and salt. Allow to simmer for about 15 minutes, stirring occasionally until sauce thickens and darkens in color.
  • Stir the cream and sugar into the sauce. Add chicken and cook for another 8-10 minutes. The sauce should be thick and bubbling. If needed, add a small amount of water to thin out the sauce.
  • Garnish with cilantro and serve with basmati rice and fresh Naan bread.

Fluffy Homemade Pancakes


I have vivid memories of spending every Sunday morning in the kitchen with my dad and sisters, chairs pulled up to the counter, in a group effort to make homemade pancakes. The recipe consisted of a package of Bisquick and the “secret ingredient” – which in Baucom terms means either butter or sugar.

As the adult that I am, I realized I can customize all recipes to the specific way I like them, which is exactly what I have done with this pancake recipe.

Whether it’s a Sunday morning tradition, or a breakfast for dinner situation, I hope this becomes your go-to pancake recipe like it has mine!

RECIPE

Prep Time  5 minutes

Cook Time  20  minutes

Makes 8 pancakes 

Ingredients

Batter
  • 1 1/2 cup all purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup sugar
  • 3/4 cup half and half
  • 3/4 cup unsweetened vanilla almond milk (any milk will work)
  • 1 egg, beaten
  • 3 tbsp butter, melted
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
Serving
  • Butter
  • Maple Syrup

Instructions

  1. In a large mixing bowl, preferably one with a pour spout, whisk together flour, baking powder, salt and sugar.
  2. Pour in half and half, milk, egg, butter, maple syrup and vanilla and mix until smooth.
  3. Heat a medium skillet over medium-high heat. In the pan, swirl together 1/2 tsp avocado oil and one thin slice of butter. Mixing the oil and butter will ensure you get the crisp edges without overcooking the pancakes.
  4. Pour about 1/4 cup of the mixture into the pan. Cook until you see bubbles forming in the batter, then flip with a large spatula. Cook until the other side is browned, about 1 minute and remove from pan. Spread a small amount of butter over the top of the cooked pancake, then set aside and keep warm while you finish cooking the rest of the batter.
  5. Repeat step 4 until all of the batter is gone, adding the oil and butter to the pan between each batch.
  6. Serve warm, topped with butter and warm maple syrup.

Hamburger Gnocchi



We’ll call this “Boujee Hamburger Helper”!

My favorite thing about Hamburger Helper is that it tastes just as good, if not better, as leftovers. This recipe is no different!

This is a creamy, flavorful recipe that the whole family will enjoy!

RECIPE

Prep Time  10 minutes

Cook Time  35  minutes

Serves 4 people 

Ingredients

  • 1 Package Dry Gnocchi
  • 2 tbsp olive oil
  • 1 lb hamburger meat
  • 1 jalapeno, finely chopped
  • 1 green bell pepper, diced
  • 1/2 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 3 oz (1/2 can) of tomato paste
  • 2 tbsp yellow mustard
  • 1 (14.5 oz) can diced tomato, lightly drained
  • 1 cup vegetable broth
  • 1/4 cup heavy cream
  • 1/2 cup cheddar cheese
  • 1 stalk green onion, finely chopped

Instructions

  1. Swirl 1 tbsp olive oil around in a large skillet over medium high. In a single layer, add gnocchi to the pan. Allow to toast for 3-4 minutes, flip, and allow other side to toast for another 3 minutes. Remove from skillet and set aside.
  2. Over medium high heat, add remaining olive oil and bell pepper, and diced onion to the skillet. Cook until onionis translucent and bell pepper is tender but not soft, about 3 minutes.
  3. Add in minced garlic and chopped jalapeno. Cook until fragrant, about 30-45 seconds.
  4. Add beef to the vegetable mixture in the skillet, and stirring occasionally, cook until meat is browned.
  5. Stir in tomato past and mustard until combined.
  6. Pour in diced tomato, and stir to combine.
  7. Add gnocchi to the pan, and pour in vegetable broth. Bring to a boil, and then reduce heat to low/medium-low. Cover, and stirring occasionally, let simmer until at least 1/2 of the broth has evaporated, or about 10 minutes.
  8. Add in heavy cream and cheddar cheese. Stir to combine.
  9. Serve topped with chopped green onion.

Vegan Sloppy Janes



I’ll admit, when I started cooking this I was not planning a full on vegan recipe. It wasn’t until I finished and sat down to eat that I though, “Well look at that…your girl didn’t even use butter!” which is a huge accomplishment.

I’ve tried to go vegan/vegetarian many times, but was never able to stick to it for long. Even living in a big city like Dallas, it is still a very inconvenient restriction in my opinion. However, what has worked for me is trying out meatless meals a few times a week. I started with Meatless Mondays, and gradually worked my way up to eating a few meatless meals a week without even forcing it.

As a newbie to the vegetarian/vegan/meatless/plant-based (you get the point) world, it has been very challenging to come up with meatless recipes that aren’t pasta or Mexican stuffed vegetable of choice. I received the Impossible Meat in my Imperfect Produce box, and decided I would create a meatless spin-off of the Defined Dish Sloppy Jane recipe.

We loved it, so I hope you do too! Don’t forget to leave a review, or tag me on instagram if you decide to try it out!

RECIPE

Prep Time  15 minutes

Cook Time  60  minutes

Serves 4 people 

Ingredients

“Meat”
  • 1 (16 Oz.) Package Impossible Burger Ground (This one.)
  • 1 (15 oz.) Can Brown Lentils
  • 1 Cup Finely Chopped Mushroom
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Medium Yellow Onion – Diced
  • 4 Cloves of Garlic – Minced
  • 1 Medium Green Bell Pepper, Finely Diced
  • 1 Tbsp Yellow Mustard
  • 3 oz. Tomato Paste (About 1/2 of a can, or 3 tbsp.)
  • 1/4 Cup Coconut Aminos
  • 2 tbsp Brown Sugar
  • Garlic Powder – to taste
  • Onion Powder – to taste
  • Salt – to taste
  • Pepper – to taste
Sweet Potatoes
  • 4 Medium Sweet Potatoes
  • Salt & Pepper to taste

Instructions

  1. Start by pre-heating the oven to 400º. *Carefully* poke several holes in each sweet potato using a fork or a knife. Individually wrap each potato in foil, place on a baking sheet and bake for 45-60 minutes, until the potatoes are fork tender all the way through.
  2. After the potatoes have been in the oven for about 20-30 minutes, begin making the “meat” mixture by heating your olive oil in a large skillet over Medium-High heat.
  3. Add in diced onion, garlic and bell pepper and saute until slightly tender, about 4 minutes.
  4. Add in your Impossible Beef, and cook until browned, about 7 minutes. Then, add in drained lentils, chopped mushrooms and seasonings. Stir to combine.
  5. Lower heat to Medium, and mix in mustard and tomato paste with meat and veggies.
  6. Pour in coconut aminos and brown sugar, and mix.
  7. If necessary, reduce heat to Low to keep the meat mixture warm while your potatoes finish baking.
  8. To Serve: Split potato in half and mash with fork. Pour meat mixture over the potato, and top with finely chopped parsley if desired.

Tips

  1. You can use 4 small/medium size potatoes, or 2 very large ones and serve 1/2 per person.
  2. Impossible Beef is the only brand of plant based “meat” I have tried, which is why I am recommending it here. Feel free to try any other brand of plant based ground beef.
  3. If you’re not into the Vegan thing, just swap Impossible Beef for 1 pound of ground beef.

Butternut Squash Ravioli with Brown Butter Sauce



I have always said there should be a rule that when a restaurant discontinues an item, they must release the recipe to the public. I had never felt so strongly about that sentiment until Panera Bread stopped selling their Butternut Squash Ravioli every fall.

I haven’t ventured into the make-my-own-pasta phase of making my life ridiculously overcomplicated yet, so when I came across a bag of pre-made butternut squash ravioli at Sprouts, I knew I needed to attempt a recreation recipe.

If you love flavorful, Fall inspired pastas -yes, I know it’s Spring, there are no rules – then you will fall in love with this butternut squash ravioli with brown butter sauce.

Enjoy!

RECIPE

Prep Time  5 minutes

Cook Time  20  minutes

Serves 4 people 

Ingredients

Butternut Squash Ravioli
  • 1 (20 oz) Package Butternut Squash Ravioli (I used this one from Sprouts, which isn’t technically ‘ravioli’, but any brand will work.)
Brown Butter Sauce
  • 2 Cups Cubed Butternut Squash (Fresh or Frozen – thawed if using frozen.)
  • 3 tbsp Olive Oil, divided
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 sticks of butter
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 Large Handfuls Fresh Spinach (Best I can do for measurements!)
  • 1/4 cup half & half
  • Shelled Sunflower Seeds for Topping
  • 1/4 tsp Garlic Powder
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 3 tbsp fresh thyme
  • Sprinkle of nutmeg*

*Nutmeg is an extremely overpowering spice in my opinion, so I always start with a tiny amount and add more if needed. To each their own.

Instructions

  1. Start by preheating your oven to 400º and prepping your fresh butternut squash. Combine cubed butternut squash, 1 tbsp olive oil, salt, pepper, garlic powder, fresh thyme and nutmeg. Toss to coat.
  2. Line a baking sheet with parchment paper (see tip #2). Spread seasoned butternut squash in a single layer on baking sheet and roast in preheated oven for about 30 minutes.
  3. While the squash is roasting, boil your pasta according to package instructions. (Usually about 5-7 minutes, but follow instructions on your bag since each brand/pasta can vary.) Drain and set aside once pasta is cooked.
  4. In a large skillet over medium heat, saute diced onion until translucent – about 2 minutes. Add in minced garlic and cook until fragrant – about 30 seconds.
  5. Reduce heat to medium and add in butter. Watching carefully, cook for about 3-5 minutes until browned. Do not allow the butter to smoke or burn. You will know it is done browning once the butter is a caramel-y brown.
  6. Reduce heat to medium-low. Add in balsamic vinegar and lemon juice and whisk to combine.
  7. Add in cooked squash and spinach. Cook until spinach is wilted, about 3-4 minutes.
  8. Pour half and half into the sauce, and stir to combine.
  9. Add cooked pasta to the sauce, and voila!
  10. Serve topped with shelled sunflower seeds.

Tips

  1. If you can’t find butternut squash ravioli, you can use any other type of ravioli or stuffed pasta. My suggestions would be some version of a 3 cheese ravioli, or spinach and ricotta ravioli.
  2. To keep your parchment paper from curling up on the baking sheet, tear off a piece of the appropriate size to cover your baking sheet, and crumble into a ball. When you unfold it, the wrinkles will prevent it from rolling up on the edges!

Hearty Chicken Pot Pie



Wow. What a week month+ it has been! I’ve had this recipe typed up and ready to go since February, but the snow-pocalypse we had in Texas over Valentine’s Day week was quite a huge life interruption, to say the least. To be honest, I just had no motivation to get my life back in order afterwards.

I have also had a major case of writer’s block, and that combined with a moderate to severe case of OCD has been crippling for this recipe sharing adventure.

So here I am, sharing a recipe with nothing heartfelt to say about it.

OH! These do hold a special place in my heart because of my dad. Growing up, he always had a freezer stocked with Banquet brand chicken pot pies, which is how I came to love them so much and why I ever tried making one from scratch in the first place. (Banquet is still the best frozen pot pie brand there is – anyone who disagrees can fight me.) How is that for heartfelt?

RECIPE

Prep Time  20 minutes

Cook Time  30  minutes

Serves 4 people 

Ingredients

Pie Filling
  • 4 Cooked Boneless, Skinless Chicken Thighs
  • 2 tbsp. olive oil
  • ½ medium yellow onion, chopped
  • 2-3 cloves of garlic, minced
  • ¼ cup all purpose flour
  • 1 bag (12 oz.) Frozen Mixed Vegetables
  • 1 Russet potato, cubed
  • 1 cup chicken broth
  • 1 (10 oz.) can cream of chicken soup
  • 1 egg, beaten
  • Onion Powder
  • Garlic Powder
  • Salt
  • Pepper
Pie Crust

Instructions

  1. To cook the chicken, season with salt and pepper and place in the Instant Pot with 1 cup of chicken broth. Turn Instant Pot to “Meat/Stew” setting, close lid and set timer for 15 minutes. Once pressure has naturally released, remove chicken from the pot and allow to cool for 5-7 minutes. (Don’t throw away the broth yet – you’ll need it for the filling.)
  2. In a large skillet over medium-high heat, drizzle olive oil and add in diced onion. Saute until translucent – about 2-3 minutes.
  3. Add minced garlic to the skillet and cook until fragrant – about 30 seconds.
  4. Pour about 1/2 cup of leftover chicken broth into the skillet, and add frozen vegetables and diced potato. Reduce heat to medium-low and allow to simmer for 5-7 minutes, until vegetables and potatoes are fork tender and most of the broth has evaporated.
  5. Sprinkle flour over vegetable mixture and stir to combine. Season generously with onion powder, garlic powder, salt & pepper.
  6. Combine vegetable mixture, cream of chicken and diced/shredded chicken in a large mixing bowl.
  7. Follow the instructions on your pie crust box for prepping your crust. Pillsbury has some great tips for getting the perfect pie crust that I have yet to master here.
  8. Pour filling into pie crust, and top with second crust. Brush top crust with egg wash to get the perfect golden-brown, crispy crust.
  9. Bake at 425° for 25-30 minutes, or until crust is golden grown.
  10. I know this is the hardest part – but if you want your pie to hold its shape when you serve it, you HAVE to let it cool for at least 20 minutes, if not more.

Quick & Easy Instant Pot Chili


This is the perfect weeknight meal for quite literally anyone! Whether you throw it in the Instant Pot when you get home from work, or slow cook it while you are at work – you’ll have a delicious, cozy meal ready just in time for dinner. It’s easy to make, full of flavor, and super filling.

Leftovers:

As someone who is not the biggest fan of leftovers, this is one of the only things I actually love taking to work and reheating for lunch. You can also freeze chili in an airtight container for up to 3 months.

Beans:

Okay. I am fully aware that there is a huge debacle regarding beans in chili, especially in Texas. Look, if I’m making a Frito Pie or Chili-Cheese Dog, I would probably prefer to nix the beans. But beans just add a little more substance to a bowl of chili, so that’s how I’ll be making mine.

Not Pictured: Beef, Garlic, Corn & Seasonings.

RECIPE

Prep Time  15 minutes

Cook Time  25  minutes

Serves 8 people 

Ingredients

  • 1 Pound Ground Beef (Frozen or Thawed)
  • 1 Can Black Beans, Drained
  • 1 Can Red Kidney Beans, Drained
  • 1 Can Lentils, Drained
  • 1 Can Tomato Paste
  • 1 Can Tomato Sauce
  • 1 Can Fire Roasted Diced Tomatoes
  • 1 Can Corn, Drained
  • 1 Yellow Onion, Roughly Chopped
  • 4 Cloves Garlic, Minced
  • 1/2 Red Bell Pepper, Diced
  • 1/2 Green Bell Pepper, Diced
  • Cumin
  • Chili Powder
  • Cayenne
  • Garlic Powder
  • Onion Powder
  • Salt
  • Pepper

Instructions

  1. Turn on Instant Pot to “Meat/Stew” setting.
  2. Add onion, garlic, bell peppers and tomato paste to the pot. Stir until vegetables are coated with tomato paste. Season with chili powder, cumin, onion powder, garlic powder, salt, pepper and cayenne, to taste. (Start with about 1/2 tsp of each. You can always add more later.)
  3. Add in beans, lentils, tomato sauce, diced tomatoes, corn and beef.
  4. Close Instant Pot and set timer for 25 minutes for thawed beef, or 35 minutes for frozen.
  5. When timer goes off, release pressure and open the pot. If you choose to add more seasoning, do that now.
  6. Serve topped with sour cream, shredded cheese and a side of cornbread.
The Easy Way :
  1. Dump all of the ingredients into the pot, in any order, and stir together once cooked. It’s fine, I promise.

Tips

  1. When you are eating leftovers change it up a bit! You can add avocado, tortilla strips, saltine crackers, or anything your heart desires! I hate leftovers and this is how I can manage to eat the same thing multiple days in a row.
  2. This recipe also works in a slow cooker/crock pot! Follow the same instructions above, and then cook on low for 6-8 hours or high for 3-4 hours.
  3. Trying to eat less beef? Swap with ground turkey or ground chicken for an equally delicious chili.

Easy Creamy Alfredo Sauce


Rating: 5 out of 5.

If you haven’t noticed, pasta is kind of my thing. Probably too much my thing, honestly. Then again, who doesn’t like pasta?

I always avoided making Fettuccini Alfredo at home because all of the jarred Alfredo sauces were pretty gross, to say the least. So instead I would hop on over to good old Olive Garden anytime I was craving a hefty serving of Seafood Fettuccini Alfredo. Yes, Olive Garden. Sue me.

Chicken Fettuccini Alfredo

Well, once again we owe a huge shoutout to #lockdown2020 because I finally had the time and desire to try making Alfredo sauce at home. Little did I know, it was pretty basic and consists only of the things I love most – milk, cheese, butter and garlic. You know, all the healthy things we keep around the kitchen.

Give it a try and let me know what you think!

Recipe

Prep Time  5  minutes

Cook Time  15 minutes

Serves 6 people 

Ingredients

  • 1 Stick Unsalted Butter
  • 1 tbsp garlic, minced
  • ¼ cup flour
  • 1 Cup Heavy Cream
  • ½ cup whole milk
  • ½ Cup Grated Parmesan
  • 1 oz cream cheese, room temperature
  • Salt & Pepper to taste

Instructions

  1. Melt one stick of butter in a large saute pan over medium-high heat. Add in garlic and sauté for about 30 seconds. Sprinkle flour in over butter and garlic, and whisk together to thicken. 
  2. Whisk in milk, cream, cream cheese and parmesan and simmer for 5-7 minutes. If the sauce is too thick, gradually add in more cream or milk until you reach the desired consistency.
  3. Season with salt and pepper to taste.

Tips

  1. This sauce tastes great in pasta, but would also be delicious lightly drizzled over steak or veggies.  
  2. Add in some red pepper flakes for a little heat, or grated Romano for a little extra flavor.

3 Cheese Tortellini with Truffle Cream Sauce


Rating: 5 out of 5.

I have been dying to try and recreate this pasta dish since the moment I had it on vacation in Germany. Some may say it’s unreasonable to consider Germany the source for the worlds best pasta, but trust me, this meal was heavenly. I have also never been to Italy, so there’s still a chance this dish can and will be outdone. Pasta is by far my favorite food, and I will try it regardless of if I am visiting it’s country of origin or not.

My friend and I stumbled upon the quaint little restaurant of Il Pescatore in Fussen, Germany after a 3 hour train ride through Bavaria. We arrived in Fussen full of champagne from the train bar, and happy as could be. From the train station, we walked through the quiet, snowy town until we found the highly rated restaurant we had discovered through all of our research of the area.

We both ordered the same thing – Caramelli al tartufo – homemade Tortellacci, filled with ricotta and truffels in truffel cream sauce, with fresh champignons. It was divine. We have since bragged about this pasta to anyone who would listen and even discussed taking a trip to Austria just so we could cross the border into Fussen specifically for another serving of this decadent dish.

Caramelli al tartufo from Il Pescatore in Fussen, Germany.

Here we are, approaching the one year anniversary of discovering the world’s best pasta, and I finally decided to give it a go myself. Because of the uniqueness of this entree, I was unable to use my usual technique of combining multiple existent recipes and adding my own flare. This one I had to create from scratch, using nothing but one year old taste bud memories.

I think I nailed it, and I hope that if you try this recipe at home it leaves a lasting impression on you like it did me!

Recipe

Prep Time  10 minutes

Cook Time  30  minutes

Serves 2-4 people 

Ingredients

Pasta
  • 20 oz pre-packaged 3-cheese tortellini
  • 2 tbsp salt
  • 1 tbsp olive oil 
Sauce
  • ½ yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • ½ cup white wine,  + ¼ cup for mushrooms
  • ½ tbsp balsamic vinegar, + 1 tsp 
  • 1 stick unsalted butter
  • 2 cups heavy cream
  • 2 cups shredded parmesan cheese
  • 2 cups mushrooms, quartered 
  • One black truffle
  • Salt
  • Freshly cracked pepper
For Serving

Instructions

For Pasta
  1. Bring 2 quarts of salted water to a boil. Add in pasta and cook until al dente. (Follow instructions on the package for times.)
  2. Drain and set aside. Drizzle olive oil over the pasta and stir to prevent sticking while preparing the sauce. 
For Sauce
  1. Heat olive oil in a large saute pan over medium-high heat.  
  2. Add minced garlic to the pan and stir until fragrant – about 30 seconds. Add chopped onion and cook until translucent. 
  3. Reduce to medium heat and add in ½ cup of white wine and ½ tbsp of balsamic vinegar.  Cook until liquid has reduced by at least 50% – about 5 minutes.
  4. Add butter to the pan. Once butter is melted, add in heavy cream  and parmesan cheese and allow to simmer for about 10 minutes, stirring regularly. 
  5. While sauce is simmering, in a separate medium skillet, saute mushrooms in olive oil and remaining white wine for 5-7 minutes. Drain and add to cream sauce along with remaining balsamic vinegar. 
  6. Add in cooked pasta and stir all ingredients together. 
  7. Season with salt & cracked pepper. Grate about ½ of the truffle over the pasta and stir to combine. 
For Serving
  1. Place desired amount of pasta on a plate. Using a back and forth motion, drizzle a small amount of balsamic glaze across pasta. 
  2. Lightly dust a small amount (to taste) of freshly grated truffle over top of pasta. 
  3. Top with fresh arugula, and enjoy!

Tips

  • Any variation of pasta will work with this recipe – ravioli, fettuccine, stuffed shells, etc.
  • This doesn’t have to be a vegetarian recipe! You can opt to add meat to this recipe if you prefer – I would recommend shrimp or mahi mahi.