Every October, when summer in southern California is winding own, I tell myself that next year I’m giving up teaching swim lessons.

Every autumn I tell myself that I’m too old to be doing swim lessons, and that I should just relax on the weekends.

But every June, I get back in the pool with the kiddos. I’m not sure what keeps me coming back, but it keeps me happy and in extra cash. A total win win.

It also keeps me in a batching suit. Which means I gotta keep my meals a little lighter. Still hearty and tasty, but lighter.

You will need…

¾ pound dried rotini

1 cup reserved pasta water

3 tablespoons olive oil

6 cloves garlic, minced

½ teaspoon red pepper flakes

½ cup sun dried tomato halves, roughly chopped

3 tomatoes, diced

3 tablespoons tomato paste

1 teaspoon granulated sugar

1 cup Greek yogurt

1 cup basil, roughly chopped basil

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water boils, cook the pasta to the packing instructions. Make sure to reserve a cup of pasta water.

While the pasta cooks, heat the oil in a skillet over medium heat

When the oil is hot, add in the garlic, red pepper flakes and sun dried tomatoes. Cook until the garlic is fragrant. About 2 minutes.

Add in the tomato paste, tomatoes, sugar and season with salt and pepper. Stir well to combine and cook for an additional minute.

While rapidly whisking the tomato mixture, add in the Greek yogurt. Whisk until completely incorporated. Slowly add in the reserved pasta water until the texture of the sauce is creamy.

Toss in the basil and simmer for an additional minute.

Add in the pasta, toss to coat and serve hot.

Love and Beer Floats

Angela 

Creamy Sun Dried Tomato Rotini

¾ pound dried rotini

1 cup reserved pasta water

3 tablespoons olive oil

6 cloves garlic, minced

½ teaspoon red pepper flakes

½ cup sun dried tomato halves, roughly chopped

3 tomatoes, diced

3 tablespoons tomato paste

1 teaspoon granulated sugar

1 cup Greek yogurt

1 cup basil, roughly chopped basil

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water boils, cook the pasta to the packing instructions. Make sure to reserve a cup of pasta water.

While the pasta cooks, heat the oil in a skillet over medium heat

When the oil is hot, add in the garlic, red pepper flakes and sun dried tomatoes. Cook until the garlic is fragrant. About 2 minutes.

Add in the tomato paste, tomatoes, sugar and season with salt and pepper. Stir well to combine and cook for an additional minute.

While rapidly whisking the tomato mixture, add in the Greek yogurt. Whisk until completely incorporated. Slowly add in the reserved pasta water until the texture of the sauce is creamy.

Toss in the basil and simmer for an additional minute.

Add in the pasta, toss to coat and serve hot. 

I want to take a second to give a little love to the unsung hero of this here blog.

For a long time, all the magic happened because I made it happen. Of course I’d get help from visiting dinner guests or family members, but for the most part I was running around the kitchens I’ve cooked in like a chicken with my head cut off.

But these days things are easier and down right prettier because Wes does everything he can to help me.

From dicing things to perfection, to hitting the grill when I have too much going on to snagging the camera when I need seven hands. He does it all.

He does it all AFTER working his butt off for ten hours a day.

Finally, all his hard work and selflessness has paid off. He got a great promotion at work after years of dedication and hard work.

Congrats my love! You deserve it!

In your honor, I will call you and demand that you tell me what to make for dinner and then freak out and have you help me chop things.

Thanks for working so hard and keeping all together!

You will need…

4 chicken breasts, pounded thin

1 tablespoon olive oil

2 tablespoons peach preserves

½ cup cucumber, peeled and chopped

1 tablespoon fresh mint, finely chopped

3 tablespoons red onion, diced

2 large ripe peaches, peeled and chopped

Salt and pepper to taste

Start by combining the preserves, cucumber, mint and onion in a medium bowl.

Season with salt and pepper and let the flavors combine for 30 minutes to 2 hours.

Preheat the grill to a high heat.

Gently brush the chicken with olive oil and season well with salt and pepper.

Grill the chicken until it has good grill marks and is cooked through. About 4 minutes a side.

When the chicken is cooked through, top with 2 tablespoons salsa and serve hot.

Love and Beer Floats

Angela 

Grilled Chicken with Cucumber and Peach Salsa

4 chicken breasts, pounded thin

1 tablespoon olive oil

2 tablespoons peach preserves

½ cup cucumber, peeled and chopped

1 tablespoon fresh mint, finely chopped

3 tablespoons red onion, diced

2 large ripe peaches, peeled and chopped

Salt and pepper to taste

Start by combining the preserves, cucumber, mint and onion in a medium bowl.

Season with salt and pepper and let the flavors combine for 30 minutes to 2 hours.

Preheat the grill to a high heat.

Gently brush the chicken with olive oil and season well with salt and pepper.

Grill the chicken until it has good grill marks and is cooked through. About 4 minutes a side.

When the chicken is cooked through, top with 2 tablespoons salsa and serve hot.