Who Knew..

I have never liked Red Sauces: Pizza sauce, marinara sauce, pasta sauce. Ehhk. Growing up, my brother, Darwood, would disgust me with his pizza sandwich fixation. He would take a piece of bread, lather it in pizza sauce and throw on a slice of American cheese topped with the other piece of bread.

But that strong distaste for all red sauces has changed.

I recently made this pizza sauce recipe. I never knew that a tomato based sauce could be so delicious. The sweet and spicy combination won my heart. I was literally eating this pizza sauce out of bowl with a spatula. I couldn’t get enough. This was REVOLUTIONARY for my previously picky taste-buds.

You should seriously taste this stuff— even if you don’t have a pizza crust. The sauce is that good. I might even be able to scarf down a pizza sandwich now.


  • 1 (6 ounce) can tomato paste
  • 6 fluid ounces warm water
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 3/4 teaspoon minced onion
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • salt to taste

In a small bowl, mix well. Let the flavors mix for 30 minutes.

*The spice amounts are really more of suggestions. Most of the reviews I read of this particular recipe thought that there was too much honey and I understand their concern: The sauce is sweet. If you do not prefer sweet pizza sauces cut back on the honey. I go much more by my tastes than by these actual measurements- You are free to follow your taste buds! Be Courageous!*

Adapted from: Angie Gorkoff on Allrecipe

My new aim is to find a tomato pasta sauce equally tasty. Happy Cooking in your Kitchen!


First Ever Blog Post!


I am so very exited for my very first post to finally be published. This is something I have been thinking about for a  long time. I love food and reading food blogs, so this seems like the best next step. Why not get organized and keep all my favorite recipes and kitchen explorations in one fanciful place?

My plan is to post a new recipe (or a story of some tragic kitchen disaster) every few days.

I know I am lucky to be married to such a fantastic man for a thousand reasons, but one in particular  is his easy-going-I’ll-eat-anything food palate. His very favorite meal is one of the first that I ever made after we got married. And I made it because it sounded fast and easy.


Ranch Chicken- I know many bloggers have written about Ranch Chicken- but I feel that as often as I make this dish, it seems like a fantastic place to start.  I do make the recipe a bit differently than others because I’m a big lover of ooey-gooey melted cheese. Who isn’t? Mmmm, melted cheese. I also use frozen chicken tenderloins rather than breasts because tenderloins are usually what I have in my freezer.


Here’s how I do it:


  • 3/4 cup crushed cornflakes
  • 1 envelope of ranch salad dressing
  • 1/2 cup of butter
  • 2 pounds boneless skinless chicken breast halves
  • 1/4 cup of grated Parmesan cheese
  • 1/2 cup of shredded Parmesan cheese

What goes down:

  1. Preheat oven to 350 degrees.
  2. Mix cornflakes, ranch salad dressing, and Parmesan cheeses in a shallow bowl.
  3. Melt the butter in a second shallow bowl.
  4. Roll chicken in butter and then the cornflakes mixture. Place in a 9×13-inch pan. *There is always extra left in the cornflakes mixture so I just dump some right on top of the chicken in the pan. I also often use frozen chicken and use the exact same procedure except I raise the temperature to 375 degrees. The mixture may not stick as well to the frozen chicken, but the finished project still tastes fantastic.*
  5. Bake, uncovered, at 350 degrees for 45 minutes or until juices run clear.
  6. Enjoy!

Slightly Adapted From: Taste of Joy: and a Little Bit of Chocolate 

I hope that you try and fall in love with Ranch Chicken like my sweet hubs! Happy Cooking!