Sometimes you come home from work and you’re like I just cannot possibly do anything right now. But you’re being responsible and not spending all of your money on seamless, so you make some pasta. But stop right there. Don’t you dare dump a jar of pasta sauce on that spaghetti.
This sauce is way too easy to skip over. And it has a nice little helping of red wine in it. And you know what that means… wine with a side of pasta for dinner!
Actual tomatoes add freshness, a tiny bit of canned sauce adds depth without the time commitment. And wine… did I mention there’s wine? Good compromise.
When we were little my mom used to give us guava juice. Don’t know why, but she did. And I remember it as the best tasting, coolest thing ever. But then we just sort of stopped drinking it. Again, don’t know why… but that’s what happened.
So when a package of guava paste showed up on my desk at work (i.e. was sent to me), I was SO excited. Most people look forward to the free beauty products, but me… no, give me all the guava pasta please.
First I made guava glazed pork tenderloin. It was amazing. But you gotta have something sweet, too. So I whipped up some guava bars… and I honestly think they’re one of the best desserts I’ve ever made.
If people don’t just randomly send you guava paste, apparently you can get it in the International aisle of most supermarkets. Or, you can just do one click on Amazon and, voila, guava paste at your door.
So life handed me some major lemons last night. And not just the edible variety. After I ate a delicious dinner of lemon linguine with ricotta and cherry tomatoes, I was scrolling through my beloved Instagram account, @literallyallthefood—the reason for starting this website—when suddenly I was logged out.
And I wasn’t just logged out. I was user not found logged out.
So that’s where we are right now. My Instagram account was hacked…or accidentally disabled…or I don’t know what. But I can’t access it right now—and I’m not entirely sure I’ll ever be able to access it again. I set up a new account (just in case), but for now I’m going to cross my fingers and take a mini Instagram hiatus while I see who I might possibly be able to contact to get it fixed. (Yes, I tried Instagram’s help page…It’s not helpful. The form doesn’t work.)
I’ll be crying between bites, but at least what I’m eating is seriously delish. Stay tuned.
Update: My account has been reactivated. I am embarrassingly happy.
I really want to call this a cheesesteak, but it’s not… and I know that all the authentic Philly cheesesteak fans will say THIS IS NOT A CHEESESTEAK. You’re right. It’s not a cheesesteak. But, it’s a really good, really cheesy, delicious chorizo sandwich… that’s sort of like a cheesesteak.
It’s a great way to use up any extra chorizo or sausage you might have leftover because that pasta recipe only called for one or two links, but you had to buy a package of six. Try it. You will not be disappointed.
Knowing I cook almost every night, people always ask me: What’s your favorite thing to cook? My answer is “I don’t know… I rarely ever cook the same thing twice.” This is invariably met with a look of disappointment. I think probably because I’m not telling them what they should be making for dinner.
So, this recipe is for anyone who has ever asked me this question. This is one recipe that I have made over and over again. And I really do love it. It’s inspired by a vegetarian enchilada I once had at Rosa Mexicano. But this one has chicken, or beef, or steak in it (see, have to mix things up somehow!). The sauce is amazing. And, yes, you should make this for dinner. As soon as possible.
Kickin’ things off with this “breakfast” pizza, because…well, do I really need to explain why?
I’d happily eat this for breakfast, lunch, or dinner. But be warned: It’s incredibly filling. My husband and I regularly eat for four (no judgments!), but we did leave one slice behind when I made this. Just couldn’t possibly have one more bite.
The good news? No special equipment required: A pizza stone is helpful (this one is my favorite), but you could totally use a cookie sheet too. The key is getting the cooking surface hot—and I mean super hot. And adding some flour or cornmeal…don’t forget that or you’ll have a sticky mess on your hands.