Sunday, September 15, 2013

Molten Lava Cakes

Don't judge a book by it's cover... and don't judge a cake by the fact that it comes from a package.  I've tried many "from scratch" recipies that can't get close to this one.  Not all boxed cakes are created equal and this one transcends them all as it's one deceptive little box, and I thought I should let you know what it's capable of.  This baby makes Chocolate Molten Lava Cakes that are every bit as good as Flemings, Roy's and even Disney Cruise's Palo restaurants' versions.  They're fool proof and come with perfect little paper cups that cook and release the cakes perfectly.  No mess either?  BONUS!  We love ours à la mode and cut them open as soon as they're served to stop them from cooking all the way through so we can keep that melted molten in it's oooey gooey consistency that we love so much.  

Spaghetti Bryan

Tonight I married two of my loves: Spaghetti Squash and Carrabba's Chicken Bryan.  A staple around here is my rendition of Carrabba's tasty Chicken Bryan but tonight I decided to mix it up and center the meal around a lighter, healthier, nutrient dense subject and the spaghetti squash that's been sitting on our counter fit the bill of our hungry hankering perfectly.

Don't know if I can really call this a "recipe" since I'm not making my own sauces or ingredients for this meal.  Just keeping it real friends.  Thankfully so are these ingredients so other than the fact that they're not organic, the sauces are all made of real wholesome goodness that even I can pronounce, with no nasty fillers or artificial preservatives.
Carrabba's sure knows how to throw delicious ingredients together.  And these  three ingredients are no exception: sundried tomatoes, fresh basil, and caprino cheese make one tasty triad.  I usually set these atop our grilled chicken and drizzle it with another Carrabba's secret: their lemon butter sauce.  So bomb.

We made an eclectic duo and enjoyed it with baby back ribs.  What would you pair it with?