Pasta Dinner a la iPhone Photos

Last night I had a hankering for pasta…


Baked, cheesy pasta.

So I took inventory of my pantry, pulled out the necessary ingredients…

Pasta prep

…and proceeded to document the entire recipe process with my iPhone. This pasta dish is easy-smeasy and ridiculously delicious. I like to make it on lazy, rainy nights, and if I can make it with with a cell phone glued to one hand the entire time, you can most definitely make it, too.

So, please, excuse the blur as I present to you: Pasta Dinner a la iPhone Photos.


Put some water on to boil and preheat the oven to 350 degrees F. Chop half a yellow onion and 2-3 cloves of garlic (less if you’re not obsessed with garlic like I am).


Add half a box of pasta to the boiling water (I used whole wheat shells) and sauté your garlic and onions. (Note: add the garlic first and add the onions only after you start to smell the garlic.) Sauté for around five minutes.


Shred some parmesan cheese…

cheese 2

And prep your baking pan by pouring a thin layer of sauce on the bottom.


Now here’s where it gets really easy. When your pasta is done cooking, throw everything together:

bake prep 2

Top with more sauce.


Add a layer of cheese (~1/2 cup shredded mozzarella and previously grated parmesan).

pre oven

Cover with foil.


Bake, covered, for 20 minutes. Remove the foil and bake for another 10 minutes.

in the oven

When the time is up, take out your masterpiece and marvel at what a great chef you are for precisely three minutes (the time it takes to cool).

Then eat the whole pan.


No, Really. The Whole Pan.

empty pan

Then have a cookie for dessert.


That’s obviously the most important step.

You’re welcome. 

p.s. My iPhone smells like garlic now, and I’m OK with that.

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Best. Tacos. Ever.

I don’t know where these have been all my life.


Seriously-I don’t even know how to begin to describe how good these were.


And the crazy thing? I threw them together in around 15 minutes. No plan. No recipe. No measuring. Just, BAM.


The most delicious tacos I’ve ever made.

I don’t know if I’ll ever be able replicate them. This may have been a once in a lifetime experience. I was just at the right place at the right time, and BAM.



I wish you could eat them through your computer screen.

This is the kind of recipe (if you can even call it that) that I wish I’d known was going to be a hit before I started making it because I would have taken better pictures of the process.

I just came home from a crazy busy day at work and started pulling ingredients out of the pantry. Since I don’t really know how this happened, I’m going to try my best to give you the recipe. It was really simple but required a lot of guesswork and spilling of bean juice (bean juice?) all over the counter. The latter is necessary.




Best Tacos Ever

Serves: Maybe Four? Two tacos a piece


  • 1 TBSP Olive Oil
  • 1 Can or Carton Unsalted Black Beans, drained mostly (leave a little liquid)
  • 1 Medium Yellow Onion, chopped
  • 2 Cloves of Garlic, minced
  • 2 Shakes (or more-you decide) of Frank’s Red Hot
  • ~1/2 TSP Cumin
  • 1/2 Shake (whatever that means) of Chili Powder
  • Pinch of Salt
  • Pinch of Black Pepper
  • 8 Corn Tortillas
  • 1 Tomato, chopped, for topping
  • Monterey Jack Cheese, shredded, for topping
  • 1 Avocado, sliced, for topping


  1. Heat olive oil over medium heat in a skillet
  2. Add onions and garlic and sauté for around three minutes
  3. Add beans, stir and let heat for around two minutes
  4. Throw in cumin, chili powder, Franks, salt and pepper. Stir.
  5. Meanwhile, heat an ungreased skillet over medium heat.
  6. When hot enough, place one tortilla at a time in skillet and let heat for about one minute on each side side (place in 200 degree oven to keep warm)
  7. Immediately top heated tortillas with desired amount  of shredded cheese to allow to melt
  8. Top with bean mixture, tomatoes and avocado
  9. Eat

You’re welcome.

Tell me about the best tacos you’ve ever had.

Have a great Tuesday!

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