chzgal
Cheese Gal
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Where the martinis are extra dirty and the recipes are extra delicious. đ¸
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PANTRY ENTERTAINING: PASTA PUTTANESCA đđŤ
featuring @mezzettaofficial Castelvetrano Olives + Kalamatta Olives
The origin of this recipe may be scandalous (no really, google it lol)- but man is it delicious! This is my twist on a classic (you know thatâs how I roll) , and I know youâre going to love it. As always, we are keeping it simple but I have to tell you - this recipe is alarmingly easy and incredibly tasty. One of the most asked questions I get is âso after making a few martinis, I have sooo many olives left in the jar without the brine! Any suggestions?â đŤđ¸And now my answer will be to point people in the direction this pasta. Speaking of olives, who are definitely the star of the show, Iâm using my absolute FAVORITE green olives from Mezzetta (the EXACT same I use in my dirty martinis.) Iâm also using their Kalamata olives. Iâm truthfully just a fan of anything Mezzetta which you guys know bye now! I always love partnering with them, because theyâre an amazing family owned company that makes incredible, artisanal goods that will always elevate any recipe or cocktail Iâm making!#Mezzettapartner #MezzettaMakesItBetta
Ps, I have a step by step video tutorial on my YouTube channel! Link is in bio.
HOPE YOU ENJOY!
INGREDIENTS:
1 pound dried spaghetti
1/4 cup good olive oil
1/4 cup Mezzetta Kalamata Olives, sliced in half
1/2 cup Mezzetta Pitted Green Castelvetrano Olives
4 Anchovies, chopped
4 garlic cloves, smashed
(1) 28 ounce can San Marzano Tomatoes
2 tablespoons capers, chopped
Crushed red pepper flakes, to taste
Kosher salt, to taste
Roughly chopped parsley, garnish
Freshly grated Pecorino
Directions:
Throw olives, garlic, anchovies, and capers into a bowl & toss.Crush the tomatoes with a potato masher in a separate bowl. Heat olive oil in a skillet over medium heat, & sautĂŠ garlic cloves for 1 min. Add in olive mixture, & sautĂŠ for another few mins until all ingredients are fragrant. Add in the tomatoes + spices. Reduce heat & simmer for 15 min. Cook pasta 2 min less than package says for Al dente & drain. Taste the sauce & add salt if needed. Transfer pasta into sauce let cook 1-2 min. Garnish with Pecorino + parsley. Enjoy! #fyp #pasta #pastatiktok
featuring @mezzettaofficial Castelvetrano Olives + Kalamatta Olives
The origin of this recipe may be scandalous (no really, google it lol)- but man is it delicious! This is my twist on a classic (you know thatâs how I roll) , and I know youâre going to love it. As always, we are keeping it simple but I have to tell you - this recipe is alarmingly easy and incredibly tasty. One of the most asked questions I get is âso after making a few martinis, I have sooo many olives left in the jar without the brine! Any suggestions?â đŤđ¸And now my answer will be to point people in the direction this pasta. Speaking of olives, who are definitely the star of the show, Iâm using my absolute FAVORITE green olives from Mezzetta (the EXACT same I use in my dirty martinis.) Iâm also using their Kalamata olives. Iâm truthfully just a fan of anything Mezzetta which you guys know bye now! I always love partnering with them, because theyâre an amazing family owned company that makes incredible, artisanal goods that will always elevate any recipe or cocktail Iâm making!#Mezzettapartner #MezzettaMakesItBetta
Ps, I have a step by step video tutorial on my YouTube channel! Link is in bio.
HOPE YOU ENJOY!
INGREDIENTS:
1 pound dried spaghetti
1/4 cup good olive oil
1/4 cup Mezzetta Kalamata Olives, sliced in half
1/2 cup Mezzetta Pitted Green Castelvetrano Olives
4 Anchovies, chopped
4 garlic cloves, smashed
(1) 28 ounce can San Marzano Tomatoes
2 tablespoons capers, chopped
Crushed red pepper flakes, to taste
Kosher salt, to taste
Roughly chopped parsley, garnish
Freshly grated Pecorino
Directions:
Throw olives, garlic, anchovies, and capers into a bowl & toss.Crush the tomatoes with a potato masher in a separate bowl. Heat olive oil in a skillet over medium heat, & sautĂŠ garlic cloves for 1 min. Add in olive mixture, & sautĂŠ for another few mins until all ingredients are fragrant. Add in the tomatoes + spices. Reduce heat & simmer for 15 min. Cook pasta 2 min less than package says for Al dente & drain. Taste the sauce & add salt if needed. Transfer pasta into sauce let cook 1-2 min. Garnish with Pecorino + parsley. Enjoy! #fyp #pasta #pastatiktok
GRWM: Chaotic Mom Edition 𤣠ft. @maryruthorganics #maryruthpartner
How many times do I have to re-heat my coffee in the morning? Upwards of 10, lol. Between getting myself together, getting Char off to school & Ellie fed + dressed, as a mom it gets crazy. Lately though - Iâve been taking @maryruthorganics Chlorophyll drops in the morning and omgggg where has it been my whole life?? I literally just drop some into my water and thatâs it. The benefits are pretty remarkable: Promotes healthy immune function, supports skin health and the bodyâs natural detoxification process, supports cellular health, and contributes to overall well-being. It may support healthy skin from the inside out - promoting healthy skin elasticity and firmness, as well as supporting the skinâs normal inflammatory responseâŚ.. just to name a few things. Iâm 30 days in and not backing away any time soon!!! If you want to try it, use my code CHEESEGAL to get 20% off your first subscription and with every additional subscription order you also get 10% off, guaranteed delivery, and prompt VIP support. Pretty amazing! Side note: my kids are on the kiddo multivitamins and I also take the Vitamin C liposomal mega dose when or if I feel sick! Love all of their products.
Ok but now I have to know - how many times do you have to reheat your coffee in the morning?! đ
How many times do I have to re-heat my coffee in the morning? Upwards of 10, lol. Between getting myself together, getting Char off to school & Ellie fed + dressed, as a mom it gets crazy. Lately though - Iâve been taking @maryruthorganics Chlorophyll drops in the morning and omgggg where has it been my whole life?? I literally just drop some into my water and thatâs it. The benefits are pretty remarkable: Promotes healthy immune function, supports skin health and the bodyâs natural detoxification process, supports cellular health, and contributes to overall well-being. It may support healthy skin from the inside out - promoting healthy skin elasticity and firmness, as well as supporting the skinâs normal inflammatory responseâŚ.. just to name a few things. Iâm 30 days in and not backing away any time soon!!! If you want to try it, use my code CHEESEGAL to get 20% off your first subscription and with every additional subscription order you also get 10% off, guaranteed delivery, and prompt VIP support. Pretty amazing! Side note: my kids are on the kiddo multivitamins and I also take the Vitamin C liposomal mega dose when or if I feel sick! Love all of their products.
Ok but now I have to know - how many times do you have to reheat your coffee in the morning?! đ
LEMONY BAKED BOURSIN PASTA with ARTICHOKES + CAPERS â¨đ¤đźđ đ
RING. THE. ALARM. This pasta is going to blow your socks off- because it sure blew mine off. I was inspired by the viral feta pasta dish from last year (or 2021?) and wanted to put my own spin on it. The best part? This came together in THIRTYđđźMINUTESđđź making it my new go to weeknight meal. Canât wait to hear what yâall think. Recipe below!
Ingredients:
1 cup roughly chopped marinated artichokes
1/4 cup chopped capers
2 rounds of garlic & herb Boursin
2 cloves of garlic, minced
1/4 cup dry white wine (I used Chablis)
1.5 tbsp good olive oil
1 tbsp dried thyme
Juice + Zest of 1 lemon (plus more zest for garnish)
1/2 tbsp Kosher salt
Black pepper
8 oz Spaghetti
Fresh parsley, chopped for garnish
Freshly grated Parmesan, for garnish
Directions:
Preheat oven to 400 degrees. Place boursin cheeses, capers, artichokes, garlic, white wine, lemon zest + juice, olive oil, thyme, and salt in a baking dish - and bake uncovered for 30 minutes. While boursin is baking, boil spaghetti until Al dente, making sure to reserve about 1/4 cup pasta water in the event sauce is too thick. Remove boursin from the oven after 30 minutes, and stir well. Strain spaghetti, then using tongs, place spaghetti into the boursin artichoke mixture and make sure all is well incorporated. Serve immediately! Top with fresh Parmesan, lemon zest, black pepper and parsley. Enjoy!!
#pasta #pastatiktok #boursin #cheese #fyp
RING. THE. ALARM. This pasta is going to blow your socks off- because it sure blew mine off. I was inspired by the viral feta pasta dish from last year (or 2021?) and wanted to put my own spin on it. The best part? This came together in THIRTYđđźMINUTESđđź making it my new go to weeknight meal. Canât wait to hear what yâall think. Recipe below!
Ingredients:
1 cup roughly chopped marinated artichokes
1/4 cup chopped capers
2 rounds of garlic & herb Boursin
2 cloves of garlic, minced
1/4 cup dry white wine (I used Chablis)
1.5 tbsp good olive oil
1 tbsp dried thyme
Juice + Zest of 1 lemon (plus more zest for garnish)
1/2 tbsp Kosher salt
Black pepper
8 oz Spaghetti
Fresh parsley, chopped for garnish
Freshly grated Parmesan, for garnish
Directions:
Preheat oven to 400 degrees. Place boursin cheeses, capers, artichokes, garlic, white wine, lemon zest + juice, olive oil, thyme, and salt in a baking dish - and bake uncovered for 30 minutes. While boursin is baking, boil spaghetti until Al dente, making sure to reserve about 1/4 cup pasta water in the event sauce is too thick. Remove boursin from the oven after 30 minutes, and stir well. Strain spaghetti, then using tongs, place spaghetti into the boursin artichoke mixture and make sure all is well incorporated. Serve immediately! Top with fresh Parmesan, lemon zest, black pepper and parsley. Enjoy!!
#pasta #pastatiktok #boursin #cheese #fyp
Its a throw it all on a pan and hope it works kinda thing. And it worked. Delish.
SHEET PAN SAUSAGE, FENNEL + VEGGIES with a DIJON VINAIGRETTE đ¤đźâ¨
Ingredients:
5-6 Italian sausage links
2 fennel bulbs, chopped into big pieces
1 onion, chopped into wide slices
1-2 bell peppers, cut into stripes OR handful of baby bell peppers sliced in half
Olive oil
Kosher salt
Freshly cracked pepper
Dressing for veggies (you WILL have extra remaining so feel free to cut down this recipe):
1 cup EVOO
1/3 cup Apple cider vinegar
1/4 cup soy sauce
1 tbsp Dijon mustard
1 tap black pepper
4 cloves of garlic
Freshly grated Pecorino or Parmesan
Fennel fronds, chopped finely (optional)
Directions:
Preheat oven to 450 degrees. Place cut up veggies in a sheet pan and lightly drizzle with olive oil - just enough to coat. Sprinkle kosher salt and pepper and toss to coat. Spread out veggies so that each piece is laying on the sheet pan to properly roast. Nestle sausage links in the veggie mixture, and place into the oven for 30 minutes. Turn over sausages and veggies at the 15 minute mark, and removed once 30 minutes is up. While thatâs cooking, make your vinaigrette by blending all ingredients with an immersion blender. Youâll have lots leftover so- store in an airtight container for up to a week.
Once timer is up, remove from the oven to plate. Slice sausages on a cutting board and plate with the vegetables. Drizzle the dressing over the veggies and sprinkle freshly grated pecorino Romano (or parm) over veggies + sausage. Garnish with leftover fennel fronds if you have them for color. Enjoy!
#dinner #sheetpandinner #easyrecipe #saltbae
SHEET PAN SAUSAGE, FENNEL + VEGGIES with a DIJON VINAIGRETTE đ¤đźâ¨
Ingredients:
5-6 Italian sausage links
2 fennel bulbs, chopped into big pieces
1 onion, chopped into wide slices
1-2 bell peppers, cut into stripes OR handful of baby bell peppers sliced in half
Olive oil
Kosher salt
Freshly cracked pepper
Dressing for veggies (you WILL have extra remaining so feel free to cut down this recipe):
1 cup EVOO
1/3 cup Apple cider vinegar
1/4 cup soy sauce
1 tbsp Dijon mustard
1 tap black pepper
4 cloves of garlic
Freshly grated Pecorino or Parmesan
Fennel fronds, chopped finely (optional)
Directions:
Preheat oven to 450 degrees. Place cut up veggies in a sheet pan and lightly drizzle with olive oil - just enough to coat. Sprinkle kosher salt and pepper and toss to coat. Spread out veggies so that each piece is laying on the sheet pan to properly roast. Nestle sausage links in the veggie mixture, and place into the oven for 30 minutes. Turn over sausages and veggies at the 15 minute mark, and removed once 30 minutes is up. While thatâs cooking, make your vinaigrette by blending all ingredients with an immersion blender. Youâll have lots leftover so- store in an airtight container for up to a week.
Once timer is up, remove from the oven to plate. Slice sausages on a cutting board and plate with the vegetables. Drizzle the dressing over the veggies and sprinkle freshly grated pecorino Romano (or parm) over veggies + sausage. Garnish with leftover fennel fronds if you have them for color. Enjoy!
#dinner #sheetpandinner #easyrecipe #saltbae
In my YouTube Era đĽ đ¸
BEYOND excited to announce my brand new YouTube Channel , launching today with the first episode dropping next week! ⨠Whatâs going to be over there that isnât over here, you ask? For one, longer format videos showing more step-by-step recipes, cocktails, cooking methods, and exclusive (delicious!) content you wonât see ANYWHERE else but on my channel. I love our little corner of the internet here, but I miss when videos didnât all speed by in 15 seconds!
My goal is for you to feel like youâre in my kitchen with me, cooking, shaking up martinis, and having the best time! Chris and the girls will tag along for the ride, as well as surprise special guests.
Starting my own channel has been a dream of mine for a really long time, and I hope youâll join me over there!â¨đĽđ¸
#youtube #cheesegal #food #cocktails
BEYOND excited to announce my brand new YouTube Channel , launching today with the first episode dropping next week! ⨠Whatâs going to be over there that isnât over here, you ask? For one, longer format videos showing more step-by-step recipes, cocktails, cooking methods, and exclusive (delicious!) content you wonât see ANYWHERE else but on my channel. I love our little corner of the internet here, but I miss when videos didnât all speed by in 15 seconds!
My goal is for you to feel like youâre in my kitchen with me, cooking, shaking up martinis, and having the best time! Chris and the girls will tag along for the ride, as well as surprise special guests.
Starting my own channel has been a dream of mine for a really long time, and I hope youâll join me over there!â¨đĽđ¸
#youtube #cheesegal #food #cocktails
