Hi all!
We appreciate your constant support with taking the time out to look at our blog! We felt that we should put faces to the writers.
Have a Happy Foodie Holiday!!!
Hi all!
We tried another restaurant today and we must say...it's a WINNER!!!
If you're ever in Dallas, you must try Bread Winners!
They have multiple locations throughout the Dallas area and they have a wide variety of fresh bakery items and entrees.
They offer food for every type of diner, especially if you're vegetarian!
I had the "Grilled Vegetable Melt" which had summer squash, portabello mushrooms, red bell pepper, zucchini, red onion, mozzarella cheese, pesto, and roasted garlic aioli on a grilled ciabatta bread. It also comes with a side of your choice.
I opted for the pasta salad. The bread was fresh and the pasta salad was warm and creamy. I give my meal an "A."
Feel free to check them out at www.breadwinnerscafe.com
Hi all!
My friend Tiffany shared this quote with me and I wanted to share it with all of you. I hope it makes you smile or laugh.
Don't forget to follow us on Pinterest and Instagram @savorychat.
Happy eating Foodies!
Hi all! It's been a while, but we are still here lol. If you ever want to see what we are up to, follow us on Instagram @savorychat.
For dinner the other day, we wanted to try something different. We were getting tired of eating the same thing. I got the idea to make Mac and cheese with a twist and it was great!
Check out our recipe below.
Gnocchi in a Cheese Sauce
Ingredients
1 package of gnocchi (follow cooking instructions on package)
3 tbsps of Butter
2 tbsps of flour
1 cup of mixed white cheddar, american, and regular cheddar cheeses
One 8 ounce carton of heavy cream
2 tbsps of brown sugar
Salt, black pepper, garlic powder, and nutmeg to taste.
Directions
1.) Follow the directions to cooking the gnocchi.
2.) While cooking the gnocchi, add the butter in a medium heat sauce pan.
3.) Once melted, add in the flour and cook until the flour starts to brown.
4.) Add in the heavy cream and incorporate everything until the little bits of flour are dissolved.
5.) Turn down the heat to low and stir in the cheeses, spices, brown sugar, and seasonings.
6.) Stir until everything is smooth and creamy. (If sauce is too thick, add in more heavy cream or add in vegetable broth)
7.) Then add in the gnocchi and make sure all pieces are covered in the sauce.
Enjoy!
It's FOODIE FRIDAY!!!!
We have a quick and easy dinner recipe for you guys for Fried Polenta Cakes with Sautéed Green Beans and Onions.
Take a look below and I hope you enjoy it!
Polenta Cakes
Ingredients
1 Packaged Polenta roll
2 tbsps of Butter
Salt, Pepper, and Garlic powder to taste
Directions
1.) Heat the butter in a medium pan under medium heat.
2.) While waiting for the butter to melt, cut the Polenta roll into about 1/2 discs.
3.) Season both sides of the discs with the garlic powder, salt, and pepper.
4.) Put discs in the frying pan and allow to cook for about 1-2 minutes per side or until golden brown.
TIP
-To elevate the cakes, add gravy on top.
Our gravy is a simple rue of 2 tbsps of Butter and flour that is cooked until golden brown. We used Vegetable broth to mix with the rue base. Stir together and season with salt, pepper, and garlic powder. We had extra red onions left over from the green beans, so we added them in as well.
It's ready when it's thick and everything is combined.
Sautéed Green beans and Onions
Ingredients
1/2 red onion (diced)
1/2-1 pound of green beans
2 tbsps of Butter
Salt, pepper, and garlic powder to taste
Directions
1.) Heat the butter in a medium pan under medium heat.
2.) Add in onions and cook them until they are half way cooked.
3.) Add in the green beans so that the onions can help to flavor the green beans.
4.) Add in the seasonings and cook until green beans are soft yet still a bit crisp.
Hi all!
With all the excitement of being in a new city, we forgot to take some time out to wish our blog a Happy 1 Year Anniversary!!
Our family started this blog to share our restaurant experiences and it grew to sharing our recipes.
Thank you all for visiting our blog and we hope that you continue to enjoy it!
Do you love ice cream, but you don't want to stray too far from your fitness/diet plan? Do you enjoy the pleasures of fresh and clean flavors? Tired of the same boring fro-yo places?
Well if you are looking for a change, Pinkberry is the best place!
It's a frozen yogurt national chain store that doesn't disappoint. I love that they cater their flavors to the different seasons through the year. Along with the different flavors, they offer fresh fruit and decadent toppings, such as chocolate.
I fell in love with Pinkberry while working in Chicago. It was a great and refreshing treat for those long walks to the train.
The great thing I found was that I have never been disappointed. Whether it was Chicago or Dallas, I've enjoyed refreshing good and sweet frozen yogurt.
Check and see if you have a location near you. I highly recommend it!
Visit them at www.pinkberry.com
Let us take a minute today and remember the lives that were lost on this day. May God continue to watch over their families and thank you to all of the local heroes!
Hi all!
We apologize for the hiatus we have taken from the blog. Positivity comes from it. Two of us have moved to Dallas! Now we will be able to give reviews of places from both Dallas and Milwaukee.
Stay tuned :)
Do you enjoy the pleasures of eating by the water side? How about great food on a patio?
If you like these things then Water Buffalo is the place for you!
My family and I had dinner there for my birthday celebration.
Not only did it have a good atmosphere, but the menu had enough variety to cater to all of our needs.
I have all of our meal selections below.
Check out this restaurant on a bright and sunny day!
Address: 249 N. Water st., Milwaukee, WI 53202
Phone: 414-431-1133
Email: waterbuffalomilwaukee.com
The Empty Nester
She opted for the "Oyster Po-Boy." Yummy fried oysters on a toasted roll with cajun remoulade, iceberg lettuce, and tomato. All of this with your choice of fries, fresh fruit, cole slaw, or soup for $13.00 (Lunch menu). Her only issue she had was that it wasn't a lot of oysters on the Po Boy and she wished there was more. Other than that, she liked the meal overall.
The Young Hipster
Now that I am vegetarian, it's nice to find menus with a lot of vegetarian options. I opted for the "Three Cheese Ravioli" ($14.50 on the lunch menu). It's hard to resist ravioli filled with ricotta, parmesan, mascarpone, shallots, and garlic. These were cooked in a savory sage butter sauce. It was my birthday so I decided to splurge and pig out on a side of "Parmesan fries w/ Garlic Aioli." ($5) My only suggestion is to request to have the cheese melted a little over the fries.
The Busy Mom and my Grandfather
The father-daughter duo decided to try the "Friday Fish Fry" that they ha e every friday. Champagne battered Alaskan cod served with fries, apple slaw, and rye bread is a great way to start the weekend off right! For the lunch menu, it only cost $14.50.
We suggest browsing the drink menu for the "Boozy Palmer". It was a fan favorite!
For appetizers, give the "Louisiana Crab Cakes" and "Lobster Rangoon" a try! You won't regret it.
Hi all! I hope you enjoyed yourselves this 4th of July weekend.
Last night I made another dish that I wanted to share.
Take a look at the recipe below!
Zucchini and Yellow Squash Hash
Ingredients
1 large zucchini (shredded)
1-2 small yellow squash (cut I to medallions and halved)
1/4 of a yellow onion
1/4 of a red onion
8 cherry tomatoes (halved)
1 clove of garlic
2 tablespoons of Canola oil
2 tablespoons of unsalted butter
Salt and fresh cracked pepper for taste
Directions
1.) Shred zucchini and chop squash
2.) In a large pan, add in canola oil and set temperature to medium high heat.
3.) Once heated, add in zucchini and squash.
4.) Add in salt and pepper and let simmer until the veggies become soft.
5.) Remove the mixture from pan and set aside until the end.
6.) Add the butter to the pan and once melted, add in the tomatoes, onions, and garlic.
7.) Once the veggies begin to start caramelize, add in the zucchini and ow squash from before.
8.) Incorporate everything and cook for another minute.
9.) Enjoy!
For extra taste, add a little shredded parmesan on top.
Hi everyone!
Tonight I wanted to show that it is possible, as a vegetarian, to get a nice filling meal at a restaurant.
Last weekend I had a nostalgic moment while on a mini vacation. I went to one of my favorite restaurants that I frequently visited in college.
Cheddars!
The thing I like most about Cheddars is that you get a nice size meal for a reasonable price. Also, the menu is based around comfort food. This was great when I was a college kid seeking mom's cooking.
This time I was a little reluctant to eat there. I never ate there as a vegetarian and I was fearful that they wouldn't have much of a variety for vegetarians.
I was correct in that it wasn't a ton to chose from, but for the options they did have sounded great.
I opted for the Vegetarian Plate.
With this, I got a choice of either salad or soup and I can choose four sides with it. I went with the garden salad, two macaroni and cheese, and their awesome broccoli casserole.
The meal was so good and filling that I could barely eat my second helpings of my macaroni and cheese and broccoli casserole.
If you are ever traveling and come across a Cheddars restaurant, it will be a great place for a family or a person who is just seeking a little piece of home.
Good morning all!
I do not have a new post for you regarding food today, but I wanted to say.....
Have a great and safe Memorial Day Weekend!
Let us cherish and honor all of the troops that have sacrificed their lives so that we may be able to live peacefully.
Happy Sunday everyone!
The last few weeks have been busy, but I am bringing you another one of our recipes today.
Portabella Mushroom Burgers!
Never again will you feel deprived of a burger while being vegetarian. Portabella mushrooms are meaty, filling, juicy, and they hold a lot of flavor.
Take a look at our recipe below for your next meal. We grilled our mushrooms, so this would be a good recipe to have at your next BBQ!
Portabella Mushroom Burgers
2-4 large portabella mushroom caps
2 tbsp. of Canola oil
Sprinkle of salt and black pepper
2 tsp. of garlic powder
2 tsp. of onion powder
Sides
1 tbsp. of butter
1/2 red onion
2 handfuls of fresh spinach
Directions
1.) Heat up your grill or in my case plug in your George Foreman grill.
2.) Spray the grill with non-stick cooking spray.
3.) Take the mushroom caps and clean out the brown filters on the inside of the mushroom with a spoon. Scoop that portion out and with a damp paper towel, clean off the mushrooms.
4.) Once that has been completed, add all of the seasonings and canola oil (1 tbsps. per mushroom) to the inside of the mushroom caps and rub all over the mushrooms coating both sides.
5.) Once the grill is hot, add the mushrooms to the grill. Cook for about 3-4 minutes on each side.
6.) As the mushrooms are cooking, chop half of a red onion and add to a pan with a tbsp of butter on medium heat.
7.) Once the onions begin to caramelize, add in the spinach.
8.) Allow this to cook until all of the spinach is wilted.
9.) Take this mixture out of pan and sit aside for your toppings.
10.)At this point, the mushrooms should be done cooking on the grill. They are done when they have shrunk down in thickness slightly and in size with nice grill marks.
11.) If you would like, you can toast your buns on the grill for 1 minute or you can just serve your mushroom burgers on a regular bun.
Pile up your burgers with lettuce, tomato, avocado, mayo, cheese, and the grilled onion mixture.
Feel free to serve your burgers with fries. We purchased a bag from the grocery store and opted to bake them.
Enjoy!
Good afternoon everyone! I hope you all are enjoying your family and friends on this day.
We opted to go for a healthy and lean alternative for our Easter Sunday meal.
Grilled Salmon with Grilled Asparagus and Parmesan couscous!
All we did was add salt,black pepper, and garlic powder to the salmon. We seasoned the asparagus the same way and coated them with canola oil. We added them to the grill and cooked the asparagus for 20 minutes on low heat (150-200 degrees on a charcoal grill) and we cooked the salmon for 30 minutes on low heat.
For Couscous instructions, we just purchased a box of couscous and followed the cooking instructions.
Try this recipe one day next week and have a blessed day!
Good evening everyone!
We just finished dinner and we tried something new....BURGERS! Although the thought of a veggie burger had us worried, it actually turned out to be a good meal.
We opted for the Morningstar Mushroom Burgers. All we did was put the burgers on the grill and allowed it to cook for about 2-3 minutes per side or until the frozen patties are completely cooked. Add a little cheese, avocado, and tomatoes and you're done!
For the sides, we just purchased a box of the Archer Farms Feta and Caramelized Onions phyllo cups and a bag of the Market Pantry Italian veggie medley from Target. Cook as instructed on the bag and box.
Enjoy!
Happy Sunday everyone!
We decided to make Veggie Fried Rice today.
The good thing about this recipe is that we use the same process to cook this meal as we do for the Veggie Stir Fry. All we did was substitute the noodles with brown rice cooked in vegetable broth.
Directions for Brown rice
1) Combine 2 cups of vegetable broth, 1 cup of brown rice, and a tablespoon of butter into a pot.
2) Bring this all to a boil then cover the pot and let it simmer on low for 35-40 minutes.
3) The rice is ready when it is light and fluffy.
Take a look at our recipe for the Stir Fry and give this new recipe a try!
Hi all!
I figured I would share the meal that I had for lunch.
Today's special...Macaroni and Cheese with Spinach.
All I did was buy boxed macaroni and cheese and followed the directions for cooking it. I mixed in raw spinach once I prepared the macaroni and cheese. The heat from the macaroni will cook the spinach.
Quick and easy!
Hi all!
I (Young Hipster) went out and had a girls lunch outing with my coworker today.
She chose for us to try Ethiopian food and we opted for the Ethiopian Cottage Restaurant on the east side.
The service was great and it was family style eating. It reminded me of eating dinner on the holidays. The food was very flavorful and I loved that they offered a lot of vegetarian options.
If you want to try something new and you don't mind sharing, I would suggest that you give this restaurant a try!
I have our food shown below along with the address and phone number to the restaurant.
Enjoy!
Hey everyone!
I have some Shiitake Maki and Veggie Tempura Maki.
The veggies are crisp and fresh!
Another dinner complete. We opted for Couscous and Broccoli today.
It's a simple meal that doesn't take long to make.
All you have to do is cut the fresh broccoli florets off the stalk, rinse them off under warm water, add them to a pot where water barely covers it, and bring the pot to a boil. Let this cook for about 2-3 minutes under high heat and you're done! Drain off the excess water and add salt and pepper for taste.
As for the couscous, you can buy a box of this from the grocery store and follow the cooking directions provided by the company. Tonight we used the Parmesan couscous from Near East.
Enjoy!
Good evening everyone!
I wanted to share another one of our Vegetarian recipes. It's a good way to stay full and it's easy to make.
Cheddar and Mozzarella Quesadillas with Black beans and rice
Quesadillas
Find a medium pan and melt a tablespoon of butter on medium heat.
Take 2 wheat flour tortillas and place a handful of shredded Gourmet Cheddar cheese and Mozzarella in between the two tortillas.
Once the butter is melted, place the tortillas in the pan. Allow it to cook on one side for about a minute or two, then flip it over.
Continue cooking until both sides are golden brown.
Remove from pan and slice into four pieces.
Black beans and rice
Cook1 cup of white rice with 2 cups of water, , 1/4 chopped white onion, 1 tablespoon of butter, 1 teaspoon of salt and 1 teaspoon of cracked black pepper. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Add a 1/2 teaspoon of cilantro and let sit for 5 minutes and serve.
Enjoy!
Good morning all!
It's been a few days, so I wanted to update you all on our journey.
We have been keeping breakfast pretty much the same as previous posts.
For lunch, we have been eating boxed macaroni and cheese or spaghetti. These are a good ways to eat a filling meal.
For dinner, we have been eating pasta roni or rice a roni. Our favorite dish has been our homemade pizza. I have the recipe shown below.
This past weekend, I (Young Hipster) went to Miami. I will update you in another post about bringing my vegetarian fast to South Beach.
Try our pizza recipe and if a veggie pizza isn't your thing, feel free to just add meat to it.
Veggie Pizza
Ingredients
1/2 cup of sliced portabella mushrooms
2 green onions chopped
1 large tomato chopped
1 tablespoon of brown sugar
1 clove of garlic
1 cup of spinach
1/2 cup of mozzarella
1/2 cup of pizza cheese blend
1 Pillsbury pizza crust can
Salt and pepper for taste
Directions
1.) Follow directions on can for pre-baking the pizza dough.
2.) In a pan lightly coated with canola oil, saute the veggies until the tomato is almost completely broken down. (Add in the spinach in the last minute of cooking)
3.) Add in the brown sugar and salt and pepper to taste. Let cook until brown sugar has melted and blended into the mixture.
4.) Take out the pizza dough and begin layering the pizza. First start with a layer of the cheeses, then add the veggie mixture. Top the pizza with the remaining cheeses.
5.) Bake the pizza at 350 degrees in the oven until the pizza is golden brown on top.
Enjoy!
It's Lunch time!
I wanted to give an update on how we have been doing with our fast.
For breakfast, more Honey Bunches of Oats Strawberries.
For snacks, Chewy bars have been my choice. I particularly love the peanut butter and chocolate chip bar.
For lunch today, I opted for a traditional Peanut Butter and Jello sandwich. I added a twist to it. Instead of grape jelly, I decided to use strawberry preserves. I love the texture to it and it adds a different sweetness to it.
We will see what dinner will be tonight!
A few days ago, we decided to make some fresh Mushroom raviolis (made with portabella, shitake, crimini, and oyster mushrooms). We got the from a local restaurant called Mia Famiglia. They have a stand open on Saturday mornings at the farmers market at the Mitchell Domes. What I loved most about them was that they were so friendly and they provided us with tips on how to properly cook fresh pasta. It didn't hurt that the food tasted great as well. The family will definitely go back soon!
If you would like to venture out to their restaurant or get in contact with them feel free to call them at 414-425-0506.
They are located at
10049 W. Forest Home
Hales Corner, WI
53130
Hi all!
It's been a while since I've last posted, so I wanted to provide an update for you on our journey.
So far we have been sticking to with eating a bowl of cereal or oatmeal for breakfast over the past few days.
We were able to go do another restaurant visit on Saturday morning. The restaurant of choice was Blue's Egg, where their specialty is breakfast.It is definitely a place we will be going to again.
The restaurant review will be coming soon!
As for today, breakfast was simply Honey Bunches of Oats was Strawberries. The balance of sweet and crunchy is great!
For lunch, I (Young Hipster) decided to make my famous pasta salad that I've blogged about before. This time I left out the broccoli. It's a good way to eat a filling meal with all the veggies and penne pasta.
I will be posting our dinner later on today!
Day 3 Dinner
Hi everyone! We had leftover veggie lasagna for day 2, so I wanted to present you with the meal we had for dinner last night.
Veggie Stir Fry!!!
Ingredients
Low sodium soy sauce
Sesame oil
Canola oil
2 tbsps of brown sugar
Pepper to taste
Handful of sliced white mushrooms or mushrooms of your choosing
3 eggs
1 bunch of bok choy
1/2 of a bag of broccoli slaw veggies
1 box of whole wheat pad Thai noodles
2 cloves of garlic
1/2 cup of chopped green onions ( used for garnish
Directions
1) Bring 4 quarts of water to a boil.
2) Take the pot off of the heat and add in the pad Thai noodles.
3) Allow the noodles to cook in the water for about 8-10 minutes and then drain the noodles.
4) Add the broccoli slaw into a pan and cover the bottom with water until it is slightly covering the broccoli.
5) Turn the pan on medium heat and allow the veggies to steam for about 10 minutes or until the veggies are just tender.
6) Remove the slaw mix from heat and drain off any excess water that is in the pan.
7) Put the mixture in a bowl and sit aside.
8) Coat the bottom of a pan with canola oil. While the oil is heating up, chop all of the remaining veggies and garlic.
9) Once the oil is hot, saute the veggies and garlic in the pan.
10) Make a free space in the pan and crack the eggs in that spot to scramble the eggs.
11) Add in the broccoli slaw mix and saute as well.
12) Cracker fresh black pepper along the top, along with a sprinkle of the sesame oil.
13) Cover the veggie mixture with soy sauce and add in the brown sugar.
14) Once the brown sugar is dissolved, add in the noodles and stir everything together until all of the noodles are coated with the sauce.
15) Garnish the dish with the green onions.
We completed the meal with Veggie Wontons.
Enjoy!
Dinner Day 1
The Empty Nester decided to make a Vegetarian Lasagna tonight!
Ingredients
Whole wheat lasagna noodles
Regular lasagna noodles
2 tomatoes
Handful of spinach
Handful of sliced Mushrooms
3 cloves of garlic
1 butternut squash
1 small onion
Salt
Pepper
Pre-made pasta sauce
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Gourmet Cheddar Cheese
Directions
1.) Cut up butternut squash into cubes and boil in water until it becomes tender.
2.) Once ready, drain them and add salt and pepper on them.
3.) Boil pasta noodles in water and cook until al dente.
4.) Cut up all the other veggies, take butternut squash, and saute all in a pan with a little butter.
5.) Add in pasta sauce and cook until the veggies are tender.
6.) Take noodles and put a thin layer down on the bottom of a baking dish. Add the pasta sauce mixture, then sprinkle a little of each of the cheeses on top. Then repeat this process two more times and top with just the mozzarella, cheddar, and parmesan cheeses.
7.) Bake the lasagna in a 350 degree oven until the top is golden brown.
8.) Take it out and let it cool. Then enjoy!
Well...it is time for Lent for our family!
We all decided to give up meat for our fast this year. Since, we all are following a vegetarian(Ovo-lacto) regimen during this time, we thought it would be a good way to track what we are cooking and eating.
Today, I (Young Hipster) decided to opt for Portobello Bisque with a side of wheat crackers.
The portobello mushroom gives that meaty element to the dish and you actually don't miss the meat at all. It's a great option for lunch.
We will be posting what we will have for dinner later on tonight, so stay tuned!
It's "Foodie Fridays"!! I hope you all had a great week. We have a nice treat for you to try. Have you ever been to New Orleans? Do you enjoy cajun cuisine? Well, this Shrimp Po Boy recipe will definitely take you there.
Thanks to our Empty Nester, you will have a new thing to try this week. This is her special take on a recipe seen on Food Network.
Enjoy!
Shrimp Po Boy
Ingredients
4 soft sub rolls (Hoagies)
2 cups of Canola oil
1-3 tbsps of mayonnaise
1 1/2 cups of Jumbo crab meat
1/2 cup of shredded parmesan cheese
31-40 ct. Large shrimp
1 small Butter lettuce
Sriracha (to taste)
Tony's cajun seasoning (enough to coat shrimp)
2-3 cups of Buttermilk
2 tbsps of Butter
1/2 cup of flour
1-2 tbsps of Cornstarch
1-2 Roma tomatoes
Directions
1) Take the Buttermilk and put it in a bowl along with the shrimp. Allow the shrimp to marinate for at least 30 minutes.
2) While the shrimp are marinating, take the Hoagies and split them in half to open the bread up for the sandwich.
3) Take the butter and melt in a skillet.
4) When butter begins to sizzle, add the bread in the pan with the inside portion down.
5) Once that bread appears to be golden brown, remove it from the skillet.
6) Drain buttermilk off of shrimp and set aside.
7) Take the canola oil in a pot and bring it up to a medium heat.
8) Mix cornstarch, Tony's seasoning, and flour in a bowl.
9) Take the shrimp and toss it in the dry mixture. Make sure to shake off any excess flour.
10) Once the oil is ready for frying, add the shrimp in one at a time. Make sure not to over crowd the pot. Keep a watchful eye over the shrimp because they only need about 4-5 minutes. When ready, place the shrimp on a napkin to soak up the excess oil.
11) While the shrimp are frying, you can combine the crabmeat and mayonnaise together and spread on the bottom of the hoagie bread.
12) Slice the tomatoes and place on top of the crabmeat mixture.
13) Take a few pieces of lettuce and place on the sandwich and top it all off with the shrimp.
Happy Sunday!
Today we want to showcase two ways to cook with carrots. First we will talk about a carrot soup recipe that we make often in the winter. Then, we can't have dinner without dessert! We have a more healthy version of carrot cake cupcakes that is truly a treat.
Hopefully these recipes will inspire you to cook more with carrots!
Carrot Soup
Ingredients
1 leak chopped (do not utilize the green portion)
2 1/2 cups of white potatoes
3-4 cups of chicken broth (cover up to 1 inch over the ingredients)
4 carrots
1 pint of heavy cream (add to individual serving as much as desired)
Salt and white pepper to taste
Directions
1) Chop all vegetables and add to stock pot with the chicken broth.
2) Cook over medium heat until vegetables are tender, let cool
3) Use an immersion blender to blend the vegetables (you can use a blender)
4) Once blended, pour into soup bowls, add cream, salt, and white pepper to taste.
5) Time to enjoy!
For a sweet treat,
go to https://www.yahoo.com/food/martha-goodness-74306131183.html
for instructions on how to make "Hazelnut Carrot at Cupcakes with Cream cheese Frosting"
Hey everyone! We missed "Foodie Friday", but I wanted to make sure to at least show you guys a tasty side dish I (Young Hipster) made today!
Quick and Easy Pasta Salad
Ingredients
1/2 box of whole wheat penne pasta
1/2 a can of black olives
1/2 cup diced red bell pepper
1/2 cup of fresh mozzarella (pearl sized mozzarella balls are more convenient)
Italian dressing
1/2 cup of broccoli
Tablespoon of butter
Instructions
1.) Boil water for pasta on high heat. When water begins to boil, add in pasta and let cook for about 8-10 minutes.
2.) Drain noodles and let cool.
3.) Chop veggies and add the broccoli to a pot of boiling water. Only cook for 2 minutes and drain.
4.) Take red bell peppers and a tablespoon of butter and saute in a skillet on medium heat for about 5 minutes.
5.) Once the red bell peppers are finished, take a bowl and add all the ingredients together.
6.) Lightly drizzle the Italian dressing over the pasta mix and toss until everything is coated with dressing.
ENJOY!
