Zucchini & Spaghetti Olio with Chickpeas and Mozzarella | thiswifecooks.com

Zucchini Noodles and Spaghetti Pasta Olio with Chickpeas and Mozzarella

We actually ate dinner outside on the back deck last night!

This is a big deal because it has been cold and raining here in our part of Northern Virginia for what feels like the entire month of May. But that seems to be over now and we’re breaking out the summer dresses and sandals. Yay! ūüôā

So, last night…. I made kind of a combination of two¬†family favorites – Zucchini Pasta Olio¬†and¬†Pasta e Olio¬†– with a few minor changes.

This recipe and those are similar in that all three make for great weeknight meals. Super quick, easy to make, and only require a few ingredients that you probably either have on hand already or could easily swap out for something else.

And this one is the best of both because, instead of using an entire box of spaghetti pasta, we’re swapping out half of that for spiralized zucchini, which also gives the dish a nice touch of color. But you could totally make this with either all pasta or all zucchini.

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A summertime classic! | thiswifecooks

Vegan BBQ Baked Beans

Remember how I was all, “Summer’s coming!” in my last post? Well, I may have been prematurely excited because it’s still cold but that is not stopping me from looking ahead to summertime and all the classic picnic and potluck favorites we love, including these baked beans.

There is just something about BBQ-anything that makes me only want to serve it in warm weather and this has been my go-to baked beans recipe every summer for years now.

What I love about this recipe is its crowd-pleasing simplicity, perfect for a Father’s Day or 4th of July get-together with the family.¬†You start with two cans of baked beans but then give them a little¬†a gourmet¬†kick¬†with the addition of a few ingredients you likely already have on hand.

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Margarita Cocktails | Can't go wrong with the classic! | thiswifecooks.com

Margarita Cocktails

It’s actually, finally, maybe, beginning to feel like summer could be is on it’s way here – eventually.

We’re in that awkward in-between time where people truly don’t know how to dress. Just the other day, I was in a short sleeve top, jeans, and flip flops while standing next to a woman in a sweater and Uggs. And yet another person at the same place was in shorts and a tank top, which was just ridiculous anyway but that’s how confused people are right now.

The mindset seems to be for some that if we all just dress “as-if” it’s summertime, then it will magically be so.

So.

In the spirit of magical thinking, I made margaritas:

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Beyond Meat Feisty Tacos by Chef'd | thiswifecooks.com

Beyond Meat Feisty Tacos by Chef’d

I’m partnering again with Chef’d¬†and Beyond Meat to share their tasty vegan taco collaboration – Beyond Meat Feisty Tacos – just in time for Cinco de Mayo!

Here’s what you need to know:

This is a 100% plant-based, non-GMO, flavor-packed meal that you’re family is going to love! The ingredients arrive super fresh and with easy-to-follow instructions, including a photo to guide you every step of the way.

Look at all this food!

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Homemade Soft Pretzels | thiswifecooks.com

Homemade Soft Pretzels

I love soft pretzels!

Actually, I just love bread, period. I don’t even care what kind of bread it is; just give it to me. Confession: If the husband has a working dinner, I can make an entire meal for myself out of bread and butter alone – and savor every bite!

But about the soft pretzels… Is it my imagination or are the pretzels at the mall just not as good as they used to be?¬†Or, more likely, maybe I’m¬†spoiled now by making them myself at home.

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Classic Stuffed Eggs | thiswifecooks.com

Classic-Style Stuffed Eggs

Do you call them stuffed or deviled eggs? I said “deviled eggs” forever until only recently when I saw this style referred to as “stuffed” and thought it sounded nicer.

Anyway, I usually serve stuffed eggs as an appetizer but, know what I’ve learned lately? They’re pretty darn good for breakfast, too. And so easy to make!

This is the tried and true recipe I have been using for years.

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