Oh baby baby, I’m taken with the notion; to love you with the sweetest of devotion. Stop for a minute, baby I’m so glad you’re miiiiine.
Don’t y’all just love Amy Grant? I sure do! And if you haven’t seen this music video yet; do yourself a favor!
What’s with the baby lyrics you ask?
Wellllll my amiga Lauren and her husband are going to be welcoming a sweet baby boy into the world this Friday.
Mayyybee I’m psychic or maybe her doctor told her he was coming Friday; either way baby Matthew is a comin’
About a month ago a bunch of friends got together to throw Matthew’s parents a baby shower. It was quite possibly the most fun I’ve ever had at a baby shower. Imagine a Japanese restaurant with party rooms, then imagine some girlfriends setting up a table full of delicious food and cupcakes, then imagine in the corner of the room a little teeny tiny stage with a microphone. Yep, it was a KARAOKE baby shower. That’s right, I said it. The night was filled with baby toys,
lots a decent amount of booze and a bunch of looney adults singing Reba, Katy Perry, and Johnny Cash until midnight. It was quite a sight I tell you. Since you give gifts at baby showers, I wanted to come up with something fun to give them. It was a karaoke baby shower after all.
Now that I am a chef, I have decided that making freeze ahead meals for my momma-to-be friends would be a great gift for them to reach for once the little kiddos arrive.
So for Lauren and her husband I did just that!
Italian Baked Ziti
Ingredients: serves 4
1 Tablespoon olive oil
1 garlic clove, minced
1/2 onion, diced
1 lb Italian sausage
14.5 oz can tomatoes with juice
14.5 oz can tomato sauce
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 lb ziti noodles (or penne)
1.5 cup whole milk ricotta cheese
3/4 lb shredded mozzarella cheese
1/4 cup grated parmesan
Heat olive oil in a pot over medium heat. Add onions and sauté 4 minutes, add garlic and sauté for another minute. Add Italian sausage and cook until browned. Drain off any excess fat, leaving just a touch for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes.
Preheat oven to 375 degrees and begin to boil your pasta.
Drain the pasta and rinse under cool water to stop the cooking process. Pour into the pasta sauce along with the ricotta, half of the mozzarella an parmesan. Toss to combine.
Add the pasta to a casserole dish and top with the remaining shredded mozzarella.
Bake for 20 minutes, or until bubbling. Remove and let stand before serving. (Freezing directions included in picture)
If you are going to give this to a preggo friend; make sure to add it to an oven safe dish with a lid. Then freeze and gift!
Chicken Pesto Pasta with Grilled Corn and Tomatoes
For this recipe I adapted my recipe for Orzo Pasta with Grilled Corn, Chicken and Artichoke Pesto! I just subbed the orzo with some penne pasta.
I loved being able to give the gift of yum to my friends! I hope these meals help with the busy schedules that are sure to follow Matthew’s arrival this Friday.
I can’t wait to meet the little bugger!