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Rice, Pasta, and Grains

Easy Sheet Pan Potato Gnocchi

September 17, 2021

This Sheet Pan Potato Gnocchi is an easy recipe that you bake! The wonderful sauce is made as the pasta cooks in it while in the oven!

Rubber spatula lifting gnocchi and fresh tomato sauce up on sheet pan the dinner was made on.

When you are scrambling to make dinner but doesn’t want the usual, make this easy sheet pan dinner. The pasta and the sauce are cooked right at the same time. All right in the oven!

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Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: potato gnocchi, sheet pan gnocchi, Sheet Pan Recipe

Hearty Mushroom and Sausage Pasta Sauce

January 19, 2021

This Hearty Mushroom and Sausage Pasta Sauce is packed full of flavors from the 2 kinds of mushrooms, sausage, and cream in the sauce. yum!

large bowl of sauce covered pasta topped with ripped basil leaves and shaved parmesan cheese

When you are craving a hearty pasta dish, then whip up this Heart Mushroom and Italian Sausage Pasta. You’ll love the robust flavors from the mushrooms and the sausage in the sauce.

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Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: homamde pasta sauce, mushroom pasta sauce, mushroom sausage pasta sauce, sausage pasta sauce

Creamy Stove Top Mac and Cheese

July 15, 2020

Creamy Stove Top Mac and Cheese is a one post dish that makes a great, luscious mac and cheese by cooking the pasta in the milk! Yum!

Craving some mac and cheese? Then try this one post recipe. You cook the pasta in the milk. It makes it so rich and creamy!

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Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: creamy mac and cheese, mac and cheese, stove top mac and cheese

One Pot Cheesy Sausage & Spinach Gnocchi

February 17, 2019

One Pot Cheesy Sausage & Spinach Gnocchi is a great comfort food dish to whip up any night of the week- easy, quick, and delicious. Ready in just 30 minutes!

Post Contains Affiliate Links. Read my full disclosure HERE

I was going to share this One Pot Cheesy Sausage & Spinach Gnocchi recipe tomorrow but I just couldn’t wait any longer. I had to share it today!!

Thank goodness I have the most amazing husband who just knew my mind was so set on this and let me tackle today.

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Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: gnocchi, one pot, sausage, skillet

Meghan Markle’s Zucchini Pasta Sauce

August 23, 2018

Meghan Markle’s Zucchini Pasta Sauce packs a lot of summery flavor. It’s slow cooked for 4-5 hours! That sounds crazy, but it makes it crazy good!

This simple pasta sauce is made with just a few ingredients- and none of them are tomatoes! Meghan Markle’s Zucchini Pasta Sauce is a created recipe that uses zucchini to make a great sauce

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Filed Under: Meatless Main Dishes, Recipes, Rice, Pasta, and Grains Tagged With: Meghan Markle, Meghan Markle's Zucchini "Bolognese", paleo, vegan pasta sauce, Whole30, zucchini, Zucchini "Bolognese"

Lemony Pasta Salad with Artichokes and Chickpeas

June 27, 2018

This vegetarian pasta salad comes together quickly but that speed doesn’t mean it’s lacking flavor. It’s full of flavor from lemony dressing and the vegetables and cheese. You’ll be hooked on this Lemony Pasta Salad with Artichokes and Chickpeas.

I know summer just started, but it has felt like summer has been going on for the past few months because it’s so damn hot here in Florida.

There are days when I feel like I am melting, but I really do love it.

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Filed Under: Recipes, Rice, Pasta, and Grains, Side Dishes, Summer BBQ, Vegetarian Tagged With: artichokes, chick peas, Lemon, pasta, pasta salad, summer recipe

Spring Time Pasta Salad

April 13, 2017

I just signed up for a weekly co-op package in the community where we live and it’s making my gleefully excited.

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Filed Under: Recipes, Rice, Pasta, and Grains, Side Dishes Tagged With: asparagus, asparagus pasta salad, goat cheese, pasta salad, side dish, spring recipe, spring time pasta salad, sun-dried tomatoes

One-Pot Sausage and Broccoli Pasta

December 8, 2016

one-pot-sausage-and-broccoli-pasta

I’m loosing my blog writing steam.

I love blogging, but sometimes writing a little something personal before the recipe gets difficult.

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Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: one-pot pasta, pasta, penne pasta, sausage

Pasta with Shrimp, Corn, Tomatoes, and Zucchini

September 15, 2016

Summertime Pasta- A simple pasta dish with sauteed shrimp, corn, tomatoes, and zucchini. Highlighting the best that summer has to offer in a bowl of pasta.

pasta-with-shrimp-corn-tomatoes-and-zucchini

This is a great simple pasta dinner can come together in about 20 minutes. It features fresh corn, tomatoes, and zucchini that is sauteed together with big plump shrimp. Delish!

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Filed Under: Fish and Shellfish, Recipes, Rice, Pasta, and Grains, Zucchini Tagged With: corn, dinner, pasta, shrimp, tomato, zucchini

Restaurant Style Mexican Rice

April 19, 2016

 Restaurant Style Mexican Rice

Happy (Taco) Tuesday!!!!

Restaurant Style Mexican Rice-01

I am very much a person who loves routine as I have so much to juggle so being able to keep my head above the water I like to stick to a routine. Or at least a plan at trying to keep a routine. ha!

Autumn enjoys her various routines with us, including our morning routine to drop her off at daycare. We take turns dropping her off either based on our schedule or her preference that day. She can climb into either car and car seat to then be strapped in before we start the drive to daycare.

If Price is driving her, I will pull up next to his car and roll down the windows and wave to Autumn who is waving through the open windows as well. So funny! And then they make the turn to daycare and I continue on my way to work.

If I am driving her, we wave at Price too but it’s important to note that we listen to 90’s on 9 or Pop2K on Siruis  so we get to sign along to so awesome rap and pop music. It’s important to start teaching them young of great 90’s and 00’s music.

Restaurant Style Mexican Rice-02

My dad picks Autumn up from daycare everyday in the afternoon so helps cut down on her day at daycare, compared to when I’d arrive from leaving work. It gives them a chance to play around and for him to give her dinner by the time that I get home. It has been working out so well. They both love their routine of him getting her at the daycare to their trips to Ace Hardware where Autumn loves to get little bags of popcorn to playing in her water station on the lanai.

I love how we all have these various routines with her. So much fun.

Restaurant Style Mexican Rice-05 Restaurant Style Mexican Rice-06

Restaurant Style Mexican Rice-07 Restaurant Style Mexican Rice-08

Restaurant Style Mexican Rice-09 Restaurant Style Mexican Rice-10

Also fun (horrible segway…), is this rice. Rice can be fun right? Let’s say it’s fun!

I think it’s fun since it’s so packed with flavor. It’s just like the rice that you get at Mexican restaurants. I had no idea how easy it was to make but it is so I think it’s really going to become out go-to rice recipe when we are having tacos, burritos, enchiladas, and so much more.

I would normally like it spicy with 2 seranos but I kept it mellow since Autumn was eating it too and there is only so much spice this 2 year old enjoys. “ooo pie-c!!!”

Restaurant Style Mexican Rice-03

This rice is going to have you be hooked the moment you take a bite!!

Restaurant Style Mexican Rice-04

Restaurant Style Mexican Rice

Makes 8 servings

Ingredients

  • 2 pounds fresh plum tomatoes
  • 1 large yellow onion
  • 2 Tablespoons canola or vegetable oil
  • 4 cloves garlic, minced
  • 1 or 2 serrano or jalapeño peppers, seeded and minced
  • 1/2 teaspoon cumin
  • 2 cups long-grain white rice
  • 2 cups chicken stock
  • 1 1/2 teaspoons kosher salt
  • Juice from 2 limes, plus additional wedges for serving

Process

  1. Using a blender or food processor, blend the tomatoes and onion until pureed.
  2. In a large stock pot over medium heat, combine the oil, garlic, chili peppers, and cumin until the spices are fragrant, about a minute or 2.
  3. Add the rice and toast for another 4-6 minutes, stirring frequently.
  4. Add the chicken stock and 2 cups of the pureed tomato mixture and salt to the rice.
  5. Cover and simmer for approximately 20 minutes to achieve tender rice. Check at 15 minutes and then every 2 minutes after that to check that the rice is tender and the liquid has evaporated. Fluff with a fork. Cover and set aside for another 5-10 minutes.
  6. Add the lime juice and fluff again with a fork. Serve with additional lime wedges.

Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: taco tuesday

Creamy Dreamy Baked Macaroni and Cheese

January 30, 2015

Creamy Creamy Baked Macaroni and Cheese

This is a creamy dreamy mac and cheese.

Creamy Creamy Baked Macaroni and Cheese-1

We were heading over to a friends, Mark & Allie, house for lunch one day and the request for Mac & Cheese came through. Mark makes fantastic pulled pork. And smoked pulled pork and mac & cheese are best buddies. BFF’s.

To stand up to Mark’s ah-mazing pulled pork, I had to really bring it. And damn… it was brought!!

Creamy Creamy Baked Macaroni and Cheese-2

 

I consulted with some foodies at work for the best mac and cheese to make and was pointed to Ina Garten’s mac and cheese recipe. Well, you know, Ina knocks it out of the park so I had to go with it.

Rightfully so too! This made for a ridiculously delicious mac and cheese. Ridiculous.

Creamy Creamy Baked Macaroni and Cheese-6 Creamy Creamy Baked Macaroni and Cheese-7

Creamy Creamy Baked Macaroni and Cheese-5 Creamy Creamy Baked Macaroni and Cheese-8

The key to making this recipe the best it can very be is the cheese sauce.

Get your ducks in a row to have the cheese all grated so you can quickly dump it in once you get the rue and warm milk combined and smooth.

Trader Joe’s has a cheese that is a combination of cheddar and Gruyere so just grabbed enough of that (2 big blocks) and got to work at grating that right up.

Creamy Creamy Baked Macaroni and Cheese-9 Creamy Creamy Baked Macaroni and Cheese-10

Creamy Creamy Baked Macaroni and Cheese-11 Creamy Creamy Baked Macaroni and Cheese-12

 This mac and cheese is perfect for the winter as it’s the perfect kind of comfort food, but it’s also great in the spring, summer, or fall. It’s great on it’s own, or with a side salad or with some smoked pulled pork. Or in a house with a mouse. Or in a box with a fox. Wait a minute…

Creamy Creamy Baked Macaroni and Cheese-3

Oh, and the breadcrumbs. Toasty, crunchy, & yummy.

I had to end the week on this ultra decadent, super cheesy recipe as next Monday Price and I are diving into Whole30, an ultra strict 30 day diet reset. And, buddy, this is not complaint to that diet at all. I just had to share this recipe now so I don’t have to look at this drool worthy pictures while we pass out on all dairy and grain for the month.

While we won’t be eating recipes like this from February 2nd- March 3rd, it doesn’t mean you can’t! Share some pics if you do. I’ll probably lick my computer screen. ha!

Creamy Creamy Baked Macaroni and Cheese-4

Creamy Dreamy Baked Macaroni and Cheese

Makes 8-10 servings

Ingredients

  •  1 pound elbow macaroni or cavatappi
  •  1 quart milk
  •  8 tablespoons unsalted butter, divided
  •  1/2 cup all-purpose flour
  • 12 ounces Gruyere, grated (4 cups)
  •  8 ounces extra-sharp Cheddar, grated (2 cups)
  •  1/2 teaspoon freshly ground black pepper
  •  1/2 teaspoon ground nutmeg
  •  3/4 pound fresh tomatoes (smaller is better)
  • 1 Cup Panko breadcrumbs

Process

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Adapted from Ina Garten

Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: bread crumb mac and cheese, cheese, dairy, Ina Garten, mac and cheese, macaroni and cheese, stove top mac and cheese

Four Meat Italian Gravy {& a Giveaway}

December 3, 2014

 Four Meat Italian Gravy

Last year I had my hands full with a new baby. My mom arrived the night that Autumn was born and stayed for a few weeks. She helped out immensely with tons of every day things that suddenly feels so  overwhelming. Oh, so much laundry. Plus, she became my chauffeur as I couldn’t drive after my C-section. Oh moms.

And then my dad came for a visit. He helped out by stocking our fridge and freezer with so much good food. One of the things that he made was a big batch of meaty marinara sauce. As I was happily distracted with my sweet little bean, I didn’t pay too much attention to him making it. I did pay attention to how damn good it was. It was flavorful, rich, and nicely filling. Perfect for having the energy to stay up late with a cuddily sweetie. Or just for lounging around watching a movie or football. Whatever gets you through your day!

Four Meat Italian Gravy-1

As the days get colder and the dark creeps in sooner, I gravitate towards meals like this. So I was recently thinking about that batch of Italian gravy that my dad made. Just when I was going to email him to ask him about it, Price picked out this Four Meat Italian Gravy. It sounded and looked familiar to what my dad made so I figured I’d give it a try to see how it compared.

Thankfully it did not disappoint. I now have a fantastic recipe for a flavorful meat packed sauce that I can whip up myself on a Sunday afternoon to best “Celebrate the Sauce.” I won’t have to wait until my dad comes up for another visit. And since he had to fly in 2 different snow storms last year, I didn’t think think he will be making another trip this winter. I’ll see that snowbird in the summer.

Four Meat Italian Gravy-2

Since I’ve mentioned before that we have been attempting to cut the carbs and eat more paleo meals, maybe you’re wondering why I just posted a recipe that goes hand in hand with pasta? Well, I have a nifty Spiralizer that we put to good use so often that putting it away seems silly since it gets pulled out of the hutch so often. Anyway, gotta keep the counters clean. Or attempt to.

I’ve been swapping out pasta for healthier veggie ‘noodles’ by using the Spiralizer . We used butternut squash noodles when we enjoyed this gravy as I feel that they hold up well to hearty sauces, at least a bit better than when using zucchini noodles. Basically use what you want… pasta, gluten free pasta, pollenta, veggie noodles, whatever… just make it.

Plus, the Tuttorosso tomatoes that I used were sugar and salt free. Tuttorosso is a cherished 85-year-old tomato brand that has now developed salt free products. This helps everyone better maintain their sodium intake. Plus, having sugar free products makes for healthier eating all around. That means it’s Paleo and Whole 30 complaint. With some subtle changes, like using a compliant sausage and not putting bread crumbs in the meatballs, the resulting gravy would be great paleo and whole 30 recipes in your arsenal.

Four Meat Italian Gravy-5 Four Meat Italian Gravy-6

And brown the freaking meats! It makes such a big difference when you do that compared to just putting the meat in the pot at the same time as the rest of the ingredients.

Four Meat Italian Gravy-7 Four Meat Italian Gravy-8

And get that tomato paste all toasty. It helps get rid of the raw flavor and develop that nice toasty umami flavor.

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The original recipe calls for everything to be cooked in a large dutch oven, which you put into the oven. Here’s the thing, I don’t have a dutch oven that is large enough. I have 2 covered casserole/pot things that could have potentially worked but neither large enough, so then I’d have 2 use both and that equals more dishes… uh no. And then I have a monsterious covered pot, but even after googling, I couldn’t figured out if it was oven safe. So I decided to just used that and cook the sauce on the stovetop. No harm, no fail. It worked out perectly. Just a heads up, you can do this recipe ON or IN the oven. Whatever works for you.

Four Meat Italian Gravy-3

I also deviated from the original recipe in that I just used the whole can of tomato paste and can of beef broth mainly because I knew I wouldn’t use the remaining portions of the cans. Kinda a lazy approach but it worked out perfectly in the end as the paste thickened the extra beef broth and they both packed a a rich extra flavor kick.

Basically, just make this gravy. It’s stick to your ribs good and you’ll need plenty of those hearty meals this upcoming winter. I’m sure you’ll love it. Shoot even my 1 year old could not get enough of it. She ate so much and then attacked the rib bones. Proud mama moment right there!

Four Meat Italian Gravy-4

Four Meat Italian Gravy

Makes 12 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 pounds baby back ribs, cut into single pieces
  • 1 pound Italian sausage, cut into 1 inch slices (I used hot)
  • 1 pound beef stew meat
  • 2 medium onions, chopped
  • 1 1/4 teaspoons dried oregano
  • 1 (6 ounce) can Tuttorosso® Tomato Paste
  • 4 garlic cloves, minced
  • 1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • 1 (14 ounce) can of beef broth
  • Salt and black pepper to taste
  • 1 pound cooked meatballs, frozen or homemade

Process

  1. Heat the olive oil in a large pot over medium heat. Add the ribs to brown the sides, remove to plate. Repeat with the stew meat and then the sausage.
  2. Add the chopped onion and oregano to the pot and cook for 5 minutes; stir and scrape the drippings from the bottom of pan.
  3. Next add the tomato paste and stir until it darkens; be sure not to burn. Add garlic and cook for 30 seconds, just till fragrant,; again take care not to burn.
  4. Crush the peeled plum tomatoes with your hands before adding to the pot, along with the juice. Lastly add crushed tomatoes with basil, beef broth, salt and black pepper.
  5. Add the browned meats, with juices, back to sauce; bring to a simmer. Place cover and cook over low heat for 2 1/2 -3 hours. Meantime make your favorite meatball recipe if using homemade meatballs, or use pre-made meatballs.
  6. Remove the ribs from the sauce and remove the meat from the bones, shred with a fork. Skim off any excess fat from the sauce.  Return the shredded meat to the sauce. Nestle the meatballs into sauce and cook for another 15 minutes.
  7. Serve with pasta and freshly grated cheese.

Adapted from Tuttorosso

This post is sponsored by Tuttorosso. I received product from Tuttorosso to make a recipe of my choosing. All opinions are my own.

____________________

And now the GIVEAWAY!!

You can win a Tuttorosso gift pack that contains a variety of Tuttorosso products (perfect for you to create the recipe yourself!), an apron, a wooden spoon (which are best for sauces) and recipes that can help you “Celebrate the Sauce.”

*You just have to leave a comment by 12/10/14 at midnight. Write whatever you want. Simple as that!

____________________

Post contains affiliate links.

Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: Four Meat Gravy, Four Meat Sauce, giveaway, italian, italian sausage, marinara sauce, meatballs, Sunday Dinner, Tuttorosso, Tuttorosso tomatoes

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