Why try this marinara sauce recipe?  Somethings are easily packaged and ready to cook with…pasta sauce is one of those things.  Marinara sauce, tomato and basil, four cheese these are always my go to options when I want pasta for dinner which is often.  And why TRY to make something from scratch when the quick option is easily provided and pretty good.  WELL…

Homemade Pasta Sauce

When you have homemade pasta sauce…it’s on a whole new level!  I didn’t realize this until I met Michael.  Michael is truly a wonderful cook and he makes sauce from scratch like it’s no big deal.  Quick, easy, simple.  And it’s DELICIOUS! 

Below is his recipe that includes Italian sausage but you can absolutely make it without.  And if you are still in need of a fast dinner option…marinara sauce is so easy to make ahead of time and store for a later date.  If you haven’t tried to make pasta sauce from scratch I urge you to try it.  You won’t be disappointed.

Print

Spaghetti with Italian Sausage and Marinara Sauce

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 people

Author Michael Lee

Ingredients

• 2 28 oz Cans of Whole Peeled Tomatoes
• 2 16 oz Cans of Tomato Sauce
• 1 Ib Italian Mild Sausage
• 6 Oz Spaghetti
• 1 Carrot
• 1/2 Onion
• 1 Tbsp Oregano
• 3-4 Leaves of Basil
• 1/2 Tbsp Thyme
• 1/2 Tbsp Sugar
• 1 tsp Red Chili Flakes to taste
• Salt and Pepper to taste
• Olive Oil

Video

We hope you enjoy this recipe.

Cheers!

Chloe & Michael

We may use affiliate links- by you clicking on the links, you do not pay more. Just a small percentage of the sale may go to us for influencing the sale of the item.

We “travel” back in time to our trip to Cancun, Mexico from our home during the stay-at-home orders due to coronavirus.  We enjoyed our friends’ beautiful wedding, a super fun all-inclusive beach resort with a great group of people, and ventured out to “Chicken” Itza – on of the seven wonders of the world!  While reminiscing we cook up a Mayan inspired dish.  We hope you enjoy. Virtual hello and thank you to all!!

Our Trip Details

Who:               Chloe & Michael

What:              Friends’ Wedding & Getaway trip

When:             November 2016

Where:           Cancun, Mexico

Why:               To celebrate our friends & have a vacation

Stay:                The Hardrock Hotel & Resort – Cancun  

Sips:                The resort bars (all-inclusive)

Eats:                The resort restaurants & room service (all-inclusive)

Funtivities:     Wedding on-site

                        Chichen Itza – Mayan Ruins (One of the 7 Wonders of the World)

Our Video Details

Who:               Chloe & Michael

What:              Reminiscent chat about our travels to Cancun, Mexico over themed sips and food

When:             May 2020

Where:           At home (during coronavirus stay-at-home orders)

Why:               We have never taken the time to do something with our travel memories, photos, videos, so what better time to start than during our stay-at-home orders during the coronavirus pandemic.  Plus, we are craving travel, and this is our sweet escape for now.

Sips:                Mayan Hot Cocoa

Eats:                Mayan Pipian Rojo

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Mayan Hot Cocoa Recipe

A spicy hot chocolate drink.

Course Drinks

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Author Michael Lee

Ingredients

• 6 Cups Water
• 2 Tbsp Cinnamon
• 1 Tbsp Vanilla Extract or 1 Vinilla Bean
• 3 Tbsp Honey
• ½ Cup Unsweetened Cocoa
• 1 Tbsp Crushed Chili Flakes

Instructions

• Boil water and cinnamon in a pot for 10-20 minutes or until boiled down by 1/3. Then add honey, cocoa, vanilla, & chili continue to simmer for 10 minutes.

Video

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Mayan Pipian Rojo Recipe

Mexician Mayan Chicken dish

Course Main Course

Cuisine Mexican

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4 people

Author Michael Lee

Ingredients

• ½ Onion
• 2 Small Tomatoes
• 4 Garlic Cloves
• 5-6 Dried Mild Hatch Chili Peppers -any type of dried chili pepper will be fine depending on how much spice you like
• 1 Chipotle Pepper
• 2 Cups Chicken Stock
• 1 Can Black Beans
• ¼ Cup Peanuts
• ¼ Cup Pumpkin seeds
• ½ Cup Rice
• ½ tsp Cumin
• ½ tsp All-Spice
• ½ tsp Cloves
• 2 Chicken Breast & 2 Chicken Legs (or any combination thereof)
• 6 Corn Tortillas (optional)

Toppings

• Pickled Red Onions
• Sesame Seeds

Instructions

• Set the oven to broil. Roughly chop onion and tomato in to a few sections. De-skin garlic and leave whole. Add all three ingredients to a roasting pan and toss with olive oil and put in oven for 5 minutes until lightly charred.
• Add 2 cups of chicken stock and the adobo pepper to a pot, simmer for 5 minutes.
• Chop the tops off of the hatch peppers and de-seed. Add olive oil to a pan and toast the chilis in the pan for 1-2 minutes. Remove and then toast pumpkin seeds for 1-2 minutes (Poppin lets you know it’s workin, haha). Remove then toast peanuts for 2-3 minutes. Remove then finally toast all of the spices (all-spice, cumin, cloves) for 30 seconds maximum.
• Add all prepared items above to a vitamix (https://amzn.to/2XiIcVm) or some type of food processor to fully combine and create the sauce. Cool in the refrigerator for 30 minutes or until no longer warm.
• Add chicken and sauce to a zip lock bag and let marinate for at least 1 hour.
• Set Traeger (https://amzn.to/2Y9QH6s) or grill to 250°F (121°C)
• Add chicken legs to grill and cook for 1 hour and 30 minutes and chicken breast for 1 hour, turning each half-way through.
• Meanwhile cook rice in the pressure cooker, find our easy instructions on how to here.
• Add beans to sauce pot and cook for 10 minutes until heated throughout.
• Add oil to a large pan or skillet. Add tortillas to pan toasting on each side for a few minutes to lightly brown.
• Add all items to plate and top chicken with sauce. Top plate with pickled red onions and sesame seeds. Enjoy!!!

Video

CHEERS!

Chloe & Michael

P.S. We do not suggest anyone to travel during this time but encourage a trip to Cancun and especially Chichen Itza when it is safe to do so.

We use affiliate links and by you clicking on the links, you do not pay more. Just a small percentage of the sale may go to us for influencing the sale of the item.

Hey everyone!  Chloe lost at a game of squares for our Superbowl bet so she had to plan a getaway.  In this video we “travel” back to the gorgeous location she chose of Juneau, Alaska and enjoy the great outdoors.  Below are more details about out trip & video.  We hope you enjoy.  Virtual hello and thank you to all!!

Our Trip Details

Who:               Chloe & Michael

What:              Superbowl bet- Chloe lost and had to plan a getaway trip

When:             June 2016

Where:           Juneau, Alaska

Why:               Chloe’s been to Juneau already and wanted Michael to experience the beautiful town and great outdoors.

Stay:                The Alaskan Hotel –

Sips:                The Red Dog Saloon – https://www.reddogsaloon.com/

                        The Hangar On The Wharf – https://www.hangaronthewharf.com/

Eats:                Pel’meni – https://www.yelp.com/biz/pelmeni-juneau

                        The Rookery Café – http://therookerycafe.com/

Funtivities:     Hike Mendenhall Glacier and ice caves

                        Kayak with whales & seals

                        Robert’s Mountain Tram – http://mountrobertstramway.com/

Our Video Details

Who:               Chloe & Michael

What:              Reminiscent chat about our travel Juneau, Alaska over themed sips and food

When:             May 2020

Where:           At home (during coronavirus stay-at-home orders)

Why:               We have never taken the time to do something with our travel memories, photos, videos, so what better time to start than during our stay-at-home orders during the coronavirus pandemic.  Plus, we are craving travel, and this is our sweet escape for now.

Sips:    Glacier Cocktail

Eats:                Pelmeni Stuffed with Sausage, Potato, Mushrooms

Print

Glacier Cocktail Recipe

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Author Michael Lee

Ingredients

• 2 Ounces Vodka
• 1 Ounce Blue Curacao
• Splash of Sweetened Lime Juice to Taste

Instructions

• Combine & shake with ice. Pour over ice and enjoy!

Video

Print

Pelminis (Sausage, Potato, Mushroom) Recipe

Delishious Russian inspired Alaskan dish.

Course Main Course

Cuisine Russian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Michael Lee

Ingredients

The Dough:

• 2 Cups Flour
• ½ Cup Water
• 2 Eggs

The Fillings:

• 1 Potatoes
• 4 Mushrooms
• ¼ Yellow Onion
• 1 ½ Sausage

Toppings:

• Siracha
• Sour Cream
• Curry Powder
• Parsley

Instructions

• Combine flour, water, eggs in a mixer, such as Kitchen Aid, and stir on low/medium until combine. Scrap sides, once fully combine stir until the dough starts to pull away from the bowl 3-7 minutes.
• In the meantime, chop up potatoes, mushrooms, onion. Steam in a steamer basket the potatoes for 15 minutes. In a small pan add olive oil and sauté onions and mushrooms. Once fully cooked, mince. Once potatoes are fully cooked drain water, return potatoes to the pot and mash. Add cooked minced onion & mushroom and uncooked sausage to potatoes and combine thoroughly. Let cool to be able to handle by hand.
• Pour out on top a well-floured surface, we LOVE using our John Boos Board! Kneed lightly to incorporate more flour if needed to be able to roll out to the dough. Roll out to about ¼ inch thick.
• Fill large pot with water and a little olive oil and bring to a boil.
• Use a 2-3 inch round cookie cutter to cut out circles. Spoon the filling mixture on to the circle leaving plenty of room to fully close up the dumpling. If needed wet side of dough, fold in half and then pinch sides together, take both end of the dough and push together and pinch to make the dumpling slightly more round shaped. Place on floured plate. Continue until all dumplings are stuffed.
• Add half of dumplings to the boiling water and cook for about 3-4 minutes or until the dumplings float to the top. Remove and add 2nd half of dumplings.
• Plate- add 10 dumplings or as many as you would like to a bowl and finish off by topping with siracha, sour cream, curry powder, & parsley. Enjoy!

Video

CHEERS!

Chloe & Michael

P.S. We do not suggest anyone to travel during this time but encourage a trip to Juneau when it is safe to do so.

We use affiliate links and by you clicking on the links, you do not pay more. Just a small percentage of the sale may go to us for influencing the sale of the item.

Hey guys!  We are glad you’re here.  In this video we go back in time and chat about our trip to Austin, Texas!  Below are more details about out trip & video.  We hope you enjoy and please feel free to reach out.  Virtual hello and thank you to all!!

Our Trip Details

Who:               Chloe & Michael with our friends Mike, Laura, & Sara

What:              Friends meet up trip

When:             February 2016

Where:           Austin, Texas

Why:               Why not?! …BBQ, see our friends, never been.

Stay:                Airbnb house

Drinks:            Midnight Cowboy – https://midnightcowboymodeling.com/

                        HandleBar

Food:              Green Mesquite – https://www.greenmesquitebbq.com/

                        Banger’s Sausage House & Beer Garden – https://www.bangersaustin.com/

                      Austin Beer Garden Brewing Co. – https://theabgb.com/

                      Contigo – https://contigotexas.com/

                      Odd Duck – https://oddduckaustin.com/         

Funtivities:     Austin Panic Room – https://texaspanicroom.com/austin/

Motorized Bicycle Scavenger Hunt – https://rocketelectrics.com/      

TopGolf – https://topgolf.com/us/austin/

Giant Jenga @ HandleBar – https://www.yelp.com/biz/handlebar-austin?osq=giant+jenga         

Our Video Details

Who:               Chloe & Michael

What:              Reminiscent chat about our travel the Austin over themed sips and food

When:             March 2020

Where:           At home (during coronavirus stay-at-home orders)

Why:               We have never taken the time to do something with our travel memories, photos, videos, so what better time to start than during our stay-at-

home orders during the coronavirus pandemic.  Plus, we are craving travel, and this is our sweet escape for now.

Drinks:            Beer – Eagle Tears and Butchers Brewing Old Sow (Couldn’t find Texas beer)

Food:              BBQ Ribs

Print

BBQ Ribs Recipe

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 4 people

Ingredients

• 2 Racks St. Louis Style Ribs (Costco has them in a pack of 3)
• ½ Cup Stubbs Rub Spice
• 1 Cup Stubbs BBQ Sauce
• 3 Tbsp Texas Pete’s Hot Sauce

Instructions

• Heat Traeger to 250°F (121°C) Find ours HERE.
• Rinse and remove membrane or silverskin from the back of the ribs. Season both sides of the ribs generously with rub spice.
• Place ribs in Traeger for 3 hours, we use Alexa to set our timer, find an updated version of ours HERE.
• Mix BBQ sauce and hot sauce together.
• Remove ribs from Traeger to coat both sides of ribs with sauce and then put back into Traeger and turn temperature up to 350°F (177°C) for 30 minutes.
• Remove from Traeger. Check out our video for how we did it. Enjoy!

Video

CHEERS!

Chloe & Michael

P.S. We do not suggest anyone to travel during this time but encourage a trip to Austin when it is safe to do so. 

We use affiliate links and by you clicking on the links, you do not pay more. Just a small percentage of the sale may go to us for influencing the sale of the item.

Hey guys!  Welcome to our first vlog!!!  This video is all about our first trip together back in January 2016.  Michael already had a trip planned to Vail, Colorado to go skiing with his brother and as a flight attendant, I was able to hop a free flight to join in on the fun.  We hope you enjoy.  A virtual hello and thank you to all for watching!

Our Trip Details

Who:               Chloe & Michael with Michael’s brother Joe, his wife MC, friends Mike, and his wife Katie.

What:              Family/Friends get together trip

When:             January 2016

Where:           Vail, Colorado

Why:               Why not?! …ski trip, see everyone, Chloe’s never been.

Stay:                Comp’ed Condo

Drinks:            Haute Chocolate – https://www.fourseasons.com/vail/my_four_seasons/hot_chocolate_meets_haute_cuisine/

Food:              Beano’s Cabin – https://www.beavercreek.com/the-mountain/on-mountain-dining/beanos-cabin.aspx

Funtivities:     Skiing

                        Snowmobiling

                        Gondola Ride

                        Gingerbread House at Four Seasons

                        Skiing with raw steaks and flasks of wine… for a secret mountaintop lunch.

Our Video Details

Who:               Chloe & Michael

What:              Reminiscent chat about our travel to Vail over themed sips and food

When:             March 2020

Where:           At home (during coronavirus stay-at-home orders)

Why:               We have never taken the time to do something with our travel memories, photos, videos, so what better time to start than during our stay-at-home orders during the coronavirus pandemic.  Plus, we are craving travel, and this is our sweet escape for now.

Drinks:            Cheap red wine from Costco in flasks

Food:              Filet Mignon, baked potatoes, and asparagus

Print

Filet Mignon Steak Recipe

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 2 people

Author Michael Lee

Ingredients

• 2 Filet Mignon Steaks
• 3 Tbsp Teriyaki Sauce
• 1 Tbsp Butter or Ghee
• Olive Oil
• Salt & Pepper to Taste

Instructions

• In a Ziplock bag or proper sous-vide bag combine steaks, teriyaki sauce, salt, pepper. Seal with as little air as possible.
• Fill a large pot with water (more than enough to fully cover the steaks), use a sous-vide, find ours HERE and heat to anywhere between 132-137°F (55°C-58°C) depending on how cooked you like your steak. Put the bag of steaks into the water making sure steaks are fully submerged and cook for between 1-3 hours, again, depending on how tender you want your meat…shorter times tend to be a little firmer, longer a little more tender…too too long…and you get into the mushy range. We use Alexa to set our timer, find an updated version of ours HERE.
• Heat cast-iron skillet with olive oil until piping hot. Put steaks on to skillet and cook for about 1 minute per side. Add butter halfway through for extra taste (butter will burn quickly….it is way better if you have ghee. If so, add that before the steaks). Steaks are done when nicely charred on each side.
• Check out our video to see our process!

Video

CHEERS!

Chloe & Michael

P.S. We do not suggest anyone to travel during this time but encourage a trip to Vail when it is safe to do so.

We use affiliate links and by you clicking on the links, you do not pay more. Just a small percentage of the sale may go to us for influencing the sale of the item.