Strawberry Raspberry Pudding Bites

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WordPress, I hate you. This is the second time I’ve had to rewrite this post. One time, ok. Shame on me for messing something up. But two times? Two times? Come on WordPress. Geez.

Okay, now that I’ve gotten that off my chest, let’s go.

The temperature is rising, and quickly I might add. I’ve been sticking to everything that I touch. So if any of you guys out there have a nice pool to loan me, I’d be happy to take you up on that offer and make sure it’s in working condition.

I’ve also started up on my diet again. Which I’m glad I did, but honestly, it just means that with all the ice cream stands opening up, I have to avoid them. So I came up with what I think will help. Or at least let me portion out my cravings into bite sized pieces.

Gather:
1 package of Strawberry Cream Pudding Mix
1.5 cups of milk
8 to 10 raspberries, halved
Silicone ice cube trays (the bites come out easier that way)

Mix pudding package and milk for 2 minutes. Let sit for another three, then fold in the raspberries. Fill ice cube molds with pudding mixture and then place molds into freezer. Let “bites” freeze for at least an hour, or until hard all the way through.

Pop out of the trays and place into ziplock bags. Place back in freezer until you’re ready to eat them. Yum!

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Red Wine Pasta Lovin’

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I was told the other night that Italians should be loud and cook lots of pasta. Apparently the stereotype is still out there and follows me around, especially when I’m at the bar and other Italians are around. Some people think it’s fun to see us talk at loud volumes to each other.

In light of this revelation, I decided to go into stereotype full swing and make pasta. Seriously, what is more Italian than pasta, right? Also, since I never eat pasta, it seemed appropriate to finally make some to add to my recipe box.

Need:
1/3 box of cooked pasta
1 chicken breast, halved
2 beefsteak tomatoes, diced
1/4 of a sweet onion, diced
1/4 cup of red wine
3 tablespoons of olive oil
cayenne pepper
garlic powder
black pepper

Heavily season chicken with garlic powder, cayenne, and black pepper. Heat olive oil in medium-sized pan on medium-high heat. Add chicken and cook, flipping halfway, until chicken is cooked through. Add diced onion and cook for five to seven minutes. Deglaze pan with red wine and cook on medium high heat. Add tomatoes and cook until tomatoes are softened and wine has almost completely cooked down. Add cooked pasta and cook for another three minutes, mixing pasta into the dish. Take off heat and let sit for a few minutes so that pasta can absorb some of the sauce. Serve and enjoy.