One Pot Zucchini Mushroom Pasta


So, idk about you but for the last few months I’ve been seeing these one-pot pasta recipes popping up everywhere. First they were on Pinterest, and then they migrated into facebook, and now I literally cannot seem to escape them.

So, I guess here I am. Trying my first one-pot pasta recipe.

I decided to give it a first shot using this One Pot Zucchini Mushroom Pasta from Damn Delicious. Honestly there’s no real reason why I chose this first. I found it on Pinterest and the pictures looked tasty.

I’m kind of an easy sell.

Prep was as easy as promised by the “one pot” moniker – You just chop everything up and throw it all in.

before stirring

I would recommend putting in the pasta close to the beginning instead of waiting for the end. I was hoping to get one of those artsy “Everything piled separately in the pot” photos, and while it looks okay – it was kind of hard to ensure the pasta was completely covered in the liquid once I poured that in because I guess uncooked pasta is hard to stir.

Who would have thought.

All in the pot

Anyway… I did make a few alterations as I went… because it wouldn’t be me if I actually followed the recipe to the letter.

I am good at many things. Making a recipe as written is not one of them.

So for starters, I threw in some vegetable stock instead of water (I used Better Than Bouillon to make the stock) hoping that this meant I could avoid salting it and also bypass the heavy cream so that it would be better for reheating. Idk about you, but I feel like cream sauces never quite taste right after they’ve been reheated.

I also left out the peas. Not for any particular reason. I just forgot them.

The result was nice and tasty, and of course, most importantly – quick and easy. The alterations worked just as I had hoped they would – although I will say that maybe I’d add less bouillon to the stock next time… I eyeballed it, and it turned out to almost be a little too salty for my tastes.

The only other thing is that this recipe makes a LOT of food. I’ll be eating this for days. So it’s probably best made if you’re cooking for at least two people instead of one.

one pot pasta

But overall, I’d call this recipe a success.

Have you cooked anything good lately?

So I Made Some Soup

Title image

So a few weeks ago, I made some soup. I sort of based it on this Italian Orzo Spinach Soup Recipe, but, if you’ve been following along with my occasional cooking posts here, you may have figured out by now that I am generally shit at following directions when it comes to cooking. I don’t measure, I change things as I go, and just generally do what I want.

I’m a cooking rebel.

But whatever.

So anyway, as I said, I started off intending to follow this recipe from Gimme Some Oven.

I wanted actual chicken chunks in mine, so I started with some cubed chicken. I then went ahead and added all the seasonings starting with the salt and pepper. I then actually measured out the garlic powder that I use in place of fresh garlic (I HATE chopping garlic. I also don’t like the texture of it). Crazy, right?

I had to ask the apartmentmate where we kept the measuring spoons. Whoops. Guess I don’t use those as often as I probably should.


I then started to get a little lax as I moved through the other spices… Less accurate with the measuring… more willing to take chances… you know the drill. By the time I got to the rosemary I basically was just throwing in what looked good.

And then I realized I forgot the onion, so I threw in a bunch of onion powder to try to compensate…

It was all downhill from there.

Thats a lot of mushrooms

Before I realized what was happening I had thrown in all the mushrooms I had bought for an entirely different dish after realizing that I also forgot the tomatoes, poured in a thing of beef stock instead of chicken stock by accident, and generally just started to make it up as I went.


Basically the only thing I did right after that was use the right pasta.

But in the end, it all came out just fine. Definitely not the recipe I set out to cook, but delicious none the less. It got the Jim seal of approval, and we both went back for second helpings.

Looking good even if its wrong

It also reheated and froze very well – albeit more as a pasta risotto than a soup, as the noodles kept soaking up liquid. Not sure I’m a fan of cooking noodles in the soup, just because I tend to cook soup in large quantities specifically for freezing and leftovers and I’m not sure I like how soggy they get.

So I’d probably do that different next time. And maybe I’d actually follow the recipe. But overall, again, it came out delicious.


Now if only I had any idea what the hell I did and could replicate it.


Three(ish) Ingredient Crock Pot Chicken

We’re switching it up this Monday with a recipe instead of a mani – my nails are in TERRIBLE condition, and I just wasn’t feeling any of the already photographed polishes I’ve got. So instead, today we have another of those lazy day recipes that I’m so fond of. It’s super fast to prep, super flexible depending on what kind of mood you’re in that day, and it seriously couldn’t be easier.

Three(ish) Ingredient Crock Pot Chicken


  • 1 jar tomato-based pasta sauce of your choice (I used Vodka Sauce this time)
  • Chicken (Breasts or Tenders both work great, just make sure whatever you get is boneless)
  • Mushrooms
  • Salt, Pepper, other spices as desired


First, clean the chicken (honestly this is the most time and labor intensive part of this whole recipe). Then throw it all in the bottom of a greased crock pot.


Then dump in your mushrooms. Just dump ’em right in.


Last, dump your jar of pasta sauce on top of everything. I like to put about about 1/3 of a cup of water in the jar, shake it around to get all the sauce left stuck to the sides, and add that too – it helps the sauce drip down to really get at the chicken while it cooks.


And that’s it.

Seriously, that’s it.

You can add some spices and seasonings if you don’t think the sauce is enough, but if you’re using a sauce you really like, a little salt and pepper is really all you need. I added crushed red pepper this time, because I like my vodka sauce to have a little bit of a kick.


Then throw that crock pot on high for 6 hours (and yes, I know, the outside of our crockpot needs a good wipe-down), and you’re golden. I like to stir once or twice at the 2 hour and 4 hour mark, just to get the sauce nice and distributed as it cooks, and then towards the end I’ll go in with two forks and shred what little of the chicken hasn’t already fallen apart of its own volition.


End result: yum.

It works equally well over pasta or rice, or even just on its own (although I prefer it with a starch to mop up all the extra saucy goodness.


Magpie’s Super Easy (& Super Quick) Fall Chili

Fall Chili title

So I LOVE Chili in the fall. Like, a lot. It’s seriously the perfect fall comfort food. Pair it with rice for a filling meal, use it as dip for those lovely Tostito’s Scoops, or just eat it alone… you really can’t go wrong.

As long as it’s not too spicy. I don’t like spicy. But I’m a weenie with spiciness, so there’s that.

Because chili is absolutely perfect for the way the weather has been lately, I figured I’d finally get around to keeping track of and sharing the recipe for my hearty fall chili.

Magpie’s Super Easy (& Super Quick) Fall Chili

Prep time: 10 minutes
Cook time: approx. 30 minutes

Chef beware: this is a 30 minute recipe, but it is NOT a recipe for the super health conscious. What makes this recipe SO quick is the use of canned items. Using canned items is not something that bothers me – but if you’re someone who prefers to avoid using processed food like that, it would be easy to substitute fresh ingredients for most items, but would add to the prep and cook times significantly.

– 1.5 lbs Ground Beef or ground meat of your choice
– 2 packets McCormick’s Chili Seasoning Mix (they come in different levels of spiciness to suit your tastes – your own personal chili seasoning blend would work well here too, but I’m generally too lazy)
– Portabello mushrooms
– 1 can diced tomatoes
– 1 can diced carrots
– 1 can black beans
– 1 can kidney beans
– 1 can pumpkin puree
– salt and pepper
– 1 can black olives
– 1 can diced (or sliced) water chestnuts
(Jim thinks it’s weird that I use these two things in chili, but my mom always did, and I really like it. The water chestnuts soak up all the chili seasoning goodness, and both things add a little variety to the texture. I particularly like the crunch the water chestnuts add).

ground meat in pot

First, throw your ground meat into a big pot with a little bit of oil over medium/medium-high heat to brown. Salt and pepper that baby.

It really doesn’t matter what kind of ground meat you use – I usually use plain old ground beef (it’s cheaper), but a mix of pork, beef, and veal (usually packaged as a “meatloaf mix” in these parts) makes a killer chili as well. I imagine this’d even be great with ground turkey.

chili spice mix

As the meat is browning, add in the packets of chili seasoning. I know, the two packets seems like wayyyy too much for that amount of meat. Do not panic. I promise that once you add in the other two pounds of stuff we’re going add, it’ll be juuuuussstttt right on the seasoning front.

Chili spice mixing in

Mix it up well and continue browning the meat.


When the meat is pretty much cooked through, take your Portobello mushrooms, chop ’em up (I paid a little extra for the pre-sliced because I was feeling PARTICULARLY lazy that day) and throw them in.

add the mushrooms

Give it all a stir, and let the mushrooms soften up as the meat finishes browning.

canned stuff

Once the meat is finished browning, take all of your canned stuff and dump it in. Seriously, just open the cans and dump it in. Well, you do need to drain the carrots, olives, and water chestnuts. I also added a can of button mushrooms because I really like mushrooms and didn’t feel like the Portobellos I bought were enough. Those needed to be drained too. And I guess you can drain and rinse the beans if you feel like it – I don’t bother though. I think the liquid adds to the flavor.

I’m also lazy. This is a lazy recipe.

I’ve made peace with it.

Throw it all in

Once you’ve dumped everything in, give it a good stir.

give it a stir

Then slap a lid on and turn the heat down to low/simmer.

slap a lid on

Let it sit and all cook together into fall chili goodness while you go hand-transpose wedding music from treble clef to bass clef because you don’t trust yourself to read from the treble clef parts on cello the next morning.

in the meantime

Wait, that’s not something normal people do in their down time?


Well, do something else for at least half an hour, checking in and stirring it every once in a while. If you want to let it cook longer, you can.

After at least 30 minutes has passed, serve as you please – I love it over rice – and enjoy the flavorful, hearty goodness.

Chili finished with rice