Yummy, Easy Pasta

Every once in a while I remember this yummy pasta recipe that includes tuna, feta cheese and capers. It is one of my favorites because I LOVE salty things, and this combo is perfect, because it’s not too salty for Anthony, who is less of a fan.

The other great thing is that it tastes great warm or cold, and only requires the ability to boil water. Here’s what you need:

– Half a 16 oz box of rotini pasta
– Big bunch of broccoli, chop off the crowns
– 2 cans White Albacore Tuna, drained
– Juice of 1 lemon
– 4 tablespoons olive oil
– 4-5 tablespoons capers (or more if you’re me and you love them)
– Feta cheese

Boil the pasta and steam the broccoli. I usually put the broccoli in a mesh strainer over the pasta water to steam it while the pasta boils. One pot = awesome. Whisk the olive oil and lemon juice together to make the dressing, and add in a little salt & pepper.

Once the pasta and broccoli are cooked, mix together and add in tuna, capers and dressing. Served topped with feta cheese – warm or cold.



I had too much cream cheese, so I made 5 dozen cupcakes

Last week I looked in our refrigerator and saw that we had a pound of cream cheese. I’m not sure how it happened, but that is way too much. I decided to make some Red Velvet Cupcakes and use the cream cheese for frosting. About 3 hours and 60 cupcakes later, I was done.

The Red Velvet recipe was from a great cookbook that I got for Christmas – The SoNo Baking Company Cookbook. I still had some frosting left over after the first batch was done, so I decided to try another variety – Martha Stewart’s One Bowl Chocolate Cupcakes. I’ll definitely be making both again – the chocolate recipe was especially simple.

Here’s my recipe for Cream Cheese frosting, just in case you have too much too:

– Two 8 ounce block cream cheese, cold
– One stick of butter, room temperature
– Two tablespoons vanilla extract
– One 2 pound bag of confectioners’ sugar

Mix the cream cheese, butter and vanilla extract in the bowl of a stand mixer until well blended and fluffy. Add the sugar one cup at at time until each is well incorporated.

This frosting is THICK, so it’s better to spread with a knife than trying to squeeze it through a pastry bag. The recipe makes more than enough to frost 60 cupcakes, so it can be cut in half if you don’t need as much. Luckily I don’t like sweets very much, so most of the cupcakes made it into my office the next day.

For Suzanne

My cousin Suzanne told me that she spent 2 and a half hours watching the PS 22 kids singing on YouTube last week. Here’s another good one to make you cry.


Happy March! The snow is finally starting to melt here and we can see the grass again. February went by in a flash and I still have lots of things left on my to-do list.

This week I am working on some birthday gifts made from fabric flowers. I’ll also be making some red velvet cupcakes with cream cheese frosting tomorrow night. Yum!