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herbs

How to Grow an Indoor Garden

January 11, 2021 by Vanessa Whiteside Leave a Comment

Affiliate Disclosure: As an Amazon Associate, I may earn commissions from qualifying purchases from Amazon.com. 

Last year, I killed most of my plants. This year, I’ve graduated to Plant Lady. If I can learn how to keep plants alive (and grow them!), you can as well!

I was curious about how to grow vegetables and herbs indoors, I had no idea how to get started. I watched a ton of YouTube videos and I asked employees at a nearby garden center questions. I purchased the supplies. Then, I got my hands dirty.

lettuce

It turns out that it is actually quite easy to garden indoors once you do your homework and follow the instructions. The process of gardening teaches you patience, a trait that carries over into other areas of your daily life. Gardening takes time, especially when you start vegetables from seed, but the results are truly incredible. The magic formula is good soil + light + water + patience = leafy greens!

I was so impressed with the results from growing tomatoes, peppers, and herbs in my first outdoor raised garden bed, that I decided to try my hand at indoor gardening. If you would have asked me five years ago if I had a “green thumb,” I would have laughed and told you to look at my indoor plants. But something changed when I took the time to research soil composition and each plant’s growth behavior. For my indoor garden, I decided to grow lettuce, kale, and herbs.

I want you to experience the joy of indoor gardening, too! Use the supplies list to shop for the items you need for your indoor setup. (I simplified the equipment as much as possible since I didn’t want to overly invest in expensive supplies.) Each item listed below is linked making shopping easy.

SUPPLIES

Sylvania Gro-Lux Bulb Housing Unit (here is a similar one)

Sylvania Gro-Lux 40watt LED bulbs x2

Steel Double Loop Chain

S Hooks

Small Fan

Indoor Plug-In Mechanical Timer

Spray Water Bottle

Seed Starting Tray

Miracle-Gro Seed Starting Potting Mix

Burpee Organic Leafy Greens and Herb Plant Food 5-5-3

Botanical Interests Starter Seeds

Seed Tray Warmer (optional)

Plastic Container Pots with Drainage Holes (I also used plastic salad containers.)

HOW TO GROW LETTUCE & HERBS INDOORS

The key to giving seeds a good head start is to germinate them in water for 24 hours and then plant each individual seed in a small well of slightly moist soil (cake-like consistency). Of course, you should also read the sowing directions on the back of each seed packet to optimize results.

I placed the grow lights 4″-6″ above the soil’s surface. As the plants grew, I adjusted the lights to keep them the same distance from the tallest leaf. Setting a timer to control the on/off lighting schedule is important. I had success running the grow lights and rotating fan for 12 hours and then off for 12 hours. Why use a fan? Just as outdoor plants are exposed to circulating air, indoors plants need the exposure as well.

seed starting trays

Indoor grow rooms need to be at a comfortable temperature to give plants the best chance for success. I didn’t have to use a seed tray warmer since the basement room stays at approximately 65 degrees at all times. If you check your room’s temperature and it ranges between 65 degrees and 80 degrees when the grow lights are off, the seed trays should be okay without a warming mat underneath them.

After filling the seed trays with a seed starting soil and a bit of Burpee plant food, I used a pencil to create a well for each seed. Then, I carefully dropped one seed into each well and covered it with more soil. To keep them hydrated, I watered the seed trays from the bottom for the first couple of weeks. Later, I switched to top-down watering alternating between using a spray bottle and a watering can. I kept the soil moist but not saturated.

Soon, the seeds grew into fragile seedlings. A few weeks later, they were ready to be transplanted into larger pots until they were harvest two months later. During every stage of growth, I watched the leaves change in color and size as they grew taller all the while reaching for the light. I had the best luck growing heirloom kale, dill, romaine lettuce, and arugula. But I have to be honest, growing vegetables and herbs indoors wasn’t without challenges.

lettuce seedlings

One day, I was tending to my plantings and noticed small, black gnats flying around some of the pots. Fungus gnats! My research proved correct. The gnats came from the store-bought potting soil. Ironically, I spent a pretty penny on the best potting soil in town. But, such is the gardener’s life! To get rid of the pesky gnats, I filled shallow bowls with apple cider vinegar, a few drops of Dawn dish soap, and a bit of water and placed them around the pots. Voila! The gnats flew into the bowls and died. Mission accomplished. (After I harvested the lettuce from those pots, I tossed the soil in the trash.)

lettuce indoor garden

The learning never stops when you’re growing food from seed. Each time I was perplexed by something, I read about it or watched my favorite YouTube channel “Growing a Greener World” or searched Google. In the end, it was all worth it. The feeling you get when you harvest food from your indoor garden is beyond words.

“I’m going downstairs to get some lettuce for our salad,” was never a sentence I thought I’d say out loud. I still consider myself a beginner gardener.

I suspect you’re one of those people who appreciate where your food comes from and want to know its path to your plate. I encourage you to try gardening. You will have successes. You will experience small fails. It will all be worth it the moment you taste the vegetables you’ve grown.

Please comment below if you have questions about my indoor growing setup. If you have indoor gardening stories to share, I’d love to hear from you!

Bonus! Click Properly Fill a Raised Garden Bed to learn how to grow massive garden plants outdoors. If you dream of having your own garden house, be sure to check out Garden House Showcase to see how my mom took the idea of a potting shed to a new level.

Filed Under: DIY Tagged With: container pots, dill, garden, gardening, green thumb, grow lights, harvest, herbs, homegrown, indoor, indoor garden, kale, lettuce, light bulbs, plants, potted plants, seedlings, seeds, soil, sowing, vegetables

Lone Star Turkey Chili with Sour Cream and Chives

June 11, 2017 by Vanessa Leave a Comment

Looks yummy, doesn’t it?

When you’d rather get dinner on the table so you enjoy time with the family outside, this is your new go-to meal. Chili is not just a winter meal. It’s a versatile dish with many options for eating it: layered on top of a grilled hotdog, poured over bowtie pasta, inside an empanada or as the base of Frito pie.

I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.

My recipe gets its name from using Texas Jet Lone Star Chili Seasoning, a packet of spices brought home by my boyfriend after a trip to Houston. However, you can make your own chili seasoning with this Taste of Home recipe, if you need it.

Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).

Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.

Chives are super simple to grow as long as you provide them partial sun, maintain moist soil, and give them drainage.

This dinner recipe will serve about 6-8 bowls of chili. If cooking for two people, like me, you will have a couple days of leftovers available to pack for lunches or freeze for later use. By preparing Lone Star Turkey Chili with Sour Cream and Chives for dinner tonight, you’ll free yourself from worrying about future meals because you’ll have extra servings on-the-ready when you’re ready to heat and eat. Free up yourself from the confines of the kitchen this summer by making a big batch of this yummy, stovetop chili to feed your family for days!

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6-8 bowls

Lone Star Turkey Chili with Sour Cream and Chives

Chili is a hearty, make-ahead meal that helps keep dinnertime chaos-free for you and your family.

20 minPrep Time

30 minCook Time

50 minTotal Time

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Print Recipe
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Ingredients

  • 2 cloves chopped garlic
  • 1 chopped white or yellow onion
  • 1 T butter
  • 1 pound ground turkey
  • 1.5 oz (half a package) Texas Jet Lone Star Chili Seasoning
  • 1 can tomato paste
  • 1 can chili-ready canned beans (or pinto beans) undrained
  • 1 can chili-ready diced canned tomatoes undrained
  • 1 cup water (optional, if you think the chili is too thick)

Instructions

  1. In a large pot, melt butter and then add onions and garlic over medium heat. Stir continuously until garlic and onions are softened. Add in ground turkey and continue stirring until cooked thoroughly. Add the remaining ingredients and mix thoroughly. Cover the pot, reduce the heat to low, and allow the chili to simmer at least 30 minutes. Serve in bowls garnished with sour cream, cheddar cheese and chives.

Notes

Crank up the heat by adding a pinch of red pepper flake or sriracha while the chile is simmering.

7.8.1.2
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https://onedelightfullife.com/lone-star-turkey-chili-with-sour-cream-and-chives/
onedelightfullife.com

Nutrition

Calories

177 cal

Fat

12 g

Carbs

18 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Dinner, Taste Tagged With: ancho chiles, beans, bowl, canned, cheddar, cheese, chili, chili-ready, chives, dinner, garlic, ground turkey, hearty, heat, herbs, jalapenos, leftovers, lone star, make-ahead, meat, onions, seasoning, smoked, sour cream, spices, spicy, sriracha, stovetop, summer, taste of home, Texas, tomato

Tequila Lime Chicken with Pico de Gallo and Fresh Guacamole

May 20, 2017 by Vanessa Leave a Comment

I have no problem pretending that some days of the week are food holidays as an excuse to make celebratory food. Life is short. I don’t need rules that say it can’t be just like Super Bowl Sunday or St. Patrick’s Day.

In fact, I declare today a Cinco de Mayo again just so you can make an excuse to prepare Tequila Lime Chicken with Homemade Pico de Gallo and Fresh Guacamole. Grab a cold Tecate and your sombrero because you’ve got some serious kitchen cooking to do!

Topped with homemade pico de gallo, guacamole, and crushed tortilla chips for crunch, Pioneer Woman’s Tequila Lime Chicken goes well with a chilled Mexican beer or my Grilled Pineapple Peach Margarita made with silver tequila.

This grilled chicken dinner is multi-step but worth every moment. Seriously, have you ever purchased store bought guacamole or tried to find pico de gallo on a grocery store’s salad bar? The guacamole tastes artificial and tends to have a mouse-like texture and salad bar pico de gallo is incredibly watery. Fresh is best so don’t hesitate from making homemade guacamole and pico de gallo because the freshness of each one elevates the flavor of this dish.

First, prepare the pico de gallo in advance. Combine equal amounts of diced tomato, white onion, cilantro, and one seeded jalapeno. (Leave the seeds and pulp inside the jalapeno if you prefer more heat.) Once mixed, squeeze a half of a lime into the bowl and mix again to incorporate the juice well.

Now, let’s make the fresh guacamole. Learn how to pick out the perfect avocado here. Take your knife around the outside of each avocado and carefully remove the pit of each one. There’s a new trend called Avocado Hand. Don’t let it happen to you. Be careful! Use a knife to carefully a circle around the outside of the avocado and then cut each half into diced squares so you can scoop the avocado meat out with a spoon into the bowl. Once you’ve added the avocado to the a large bowl, add enough of the pico de gallo to the bowl and mix it gently so you leave it chunky.

Cover the guacamole bowl with plastic wrap and make sure to press the plastic against the guacamole to form a tight seal. This method, and the lime juice in the guacamole, will keep it from browning too dark and it will keep for 24 hours in the refrigerator.

Extra guacamole is a good thing. Serve with tortilla scoops chips and a fresh lime wedge.

Finally, let’s tackle the main entree Tequila Lime Chicken. Full disclosure here: this is not my recipe but instead Ree Drummond’s (Pioneer Woman’s) recipe. Her recipe requires you to use a food processor to prepare a creamy tequila based marinade and pour it into a Ziplock bag and then refrigerating it for several hours. You could also use a blender in a pinch.

While you could certainly use a mesquite flavored tequila like Jose Cuervo, I prefer a lighter silver tequila. I can thank college for that preference.

Add all marinade ingredients into a food processor.

Combine marinade ingredients in a food processor and blend well. You don’t want garlic chunks.

Add chicken breasts to marinade.

The alcohol will cook out of the marinade once the chicken is grilled but the flavor will linger. Later, you’ll remove the chicken from the bag and and grill it over medium high heat 4-5 minutes per side until the internal temperature reaches 165 degrees. Remove the chicken from the grill and allow it to rest a couple of minutes before serving it topped with sprinkled taco cheese, guacamole, pico de gallo and a sprig of fresh cilantro. Crumble tortilla chips in your hand add sprinkle them on top for added crunch. Don’t forget a wedge of lime on the side to squeeze on top of the entire plate!

Optional sides could include warmed black beans and Mexican rice with folded flour tortillas. Use some of that extra tequila to make my recipe for Grilled Pineapple and Peach Tequila Cocktail.

Mexican food is one of the best culinary experiences that people can have. -Karla Souza

Let me know what you think of these recipes in the comments section below. Happy Cinco de Mayo. Again.

 

Filed Under: Dinner, Taste Tagged With: alcohol, avocado, blender, cheese, chicken breasts, cilantro, Cinco de Mayo, cocktail, condiments, corn tortilla, Cuervo, Cuisinart, fiesta, food processor, garlic, grill, grilled, grilling, guacamole, herbs, hispanic, holiday, jalapeno, lime, lime juice, lime wedge, margarita, marinade, mexican, olive oil, onion, peach, pepper, pico de gallo, pineapple, pioneer woman, plastic wrap, salt and pepper, tequila, tomato, vegetables

Homemade Buttermilk Ranch Dressing

May 10, 2017 by Vanessa Leave a Comment

If I say the word “buttermilk,” the word “diet” doesn’t usually follow it. Am I right? Well, when you’re making Atkins Diet recipes in your home, it turns out that buttermilk is A-OK acceptable and it is delicious too. The only thing better than buttermilk is Homemade Buttermilk Ranch Dressing.

We’ve tried making homemade ranch using Hidden Valley Ranch’s powdered packet with buttermilk, but that was a rookie mistake. If you want to elevate your favorite condiment to restaurant quality dressing, you have to use only fresh ingredients. No cutting corners! Chop the herbs, buy the buttermilk. It’s so delicious I promise your kids will eat their vegetables faster if they can drizzle this homemade dressing on them. Heck. I don’t have kids and I’m eating it on everything.

Store your ranch dressing in an airtight mason jar. The recipe below will nearly fill it.

All of the culinary credit for this dressing recipe goes to Pioneer Woman. I’ve rediscovered her. Yes, I fell hard for her when she first graced Food Network, but then I became accustomed to watching a couple other chefs on the regular. Well, I’m back. I can thank my local library for that. When I need a break from the cubicle matrix that is my workspace, I head to a nearby library on my lunch break and rediscover my love for cookbooks. I usually leave barely balancing a tower of hard cover books with food covers.

The first step to making homemade ranch is to make a garlic paste with fresh cloves of garlic and kosher. You will definitely need to use some elbow grease when firmly crushing it. Now this is my kind of “exercise.”

After making a garlic paste, you’ll want to rinse and start chopping the fresh herbs. I used frilly parsley instead of flat leaf parsley. I’m all about making a substitute withe similar ingredients. When I was younger I would completely scrap making a recipe just because I was missing one ingredient. Once you make the garlic paste, add it to a large bowl and add the remaining ingredients. Stir well.

Lately, I’ve been geeking out over my container herb pots on the front porch. Fresh is best. I didn’t have as much fresh dill as I would’ve liked for this recipe so I added dried dill that I picked up from The Spice Merchant.

The Pioneer Woman’s recipe for Homemade Buttermilk Dressing calls for an optional dash or two of hot sauce, which I recommend. Just realize that the traditional bright white ranch you’re used will take on more of a tinge of orange and take on a zesty taste.

Note: When you make the garlic paste, be sure to crush the garlic until it is very fine. Nobody needs harsh garlic breath. If you prefer a thinner dressing, use more buttermilk.

Again, you can follow this link to Ree Drummond’s Homemade Buttermilk Dressing recipe.  All of the photos in this post are my own. No affiliate links contained in this post either.

Now, grab that whisk. We’ve got ranch to make!

 

 

Filed Under: Taste Tagged With: Atkins, buttermilk, chives, condiment, dill, dressing, garlic, garlic paste, herbs, Hidden Valley Ranch, homemade, hot sauce, kosher salt, milk, parsley, paste, pioneer woman, ranch, real, ree drummond, salad, spices, topping

Garden House Showcase: A Special Place for Mom

April 18, 2017 by Vanessa Leave a Comment

My mom is quite talented at a lot of things. When guests come over she rolls out the red carpet with the some of the most delicious meals. Even if you’ve dropped by the house mid-day, she’ll serve you a delicious cheese and fruit platter and pour you a glass of Chardonnay. Yea, she’s that kind of hostess.

But don’t be surprised if you knock on the door and she doesn’t answer. She’s most likely outside in her custom built garden house doing what she does best…gardening. Make no mistake. This is no She Shed. She refuses to let people label it as such. This is a real-deal garden house where she spends time cultivating her craft – making her gardens flourish. Whether she is sitting in the screened in porch chair reading about rose bushes or potting plants in the stainless steel sink, her green thumb is at work.

Located behind my parent’s home, mom’s garden house often entices strangers driving by to stop and ask to see it.

It seems only fair that my step-dad, who has his own woodworking shop, would build a garden house for her, right? The 8’x12′ house (not including the 5’x12′ screened in porch) includes the same amenities that any home would have including running water and electricity. During the winter it houses plants she wants to keep alive from the outdoor elements and during the summer the sun beams in on oversized house plants.

I recognize quite a bit of my mom’s style in her garden house’s design from the upcycled screen door to the ceiling light fixture that she held on to for years until this house was built.

Mom’s garden house is an extension of her own home. The interior’s neutral colors, off-set by the bright white counter tops and trimmed windows, includes various green hues from decorative additions and dark black metal pieces. Having collected many of the sitabouts over time, she decorates in a style more sophisticated than rustic farmhouse but less stuffy than classic traditional. She has an eclectic sense of design style that is uniquely her own.

Once inside the screened in porch, glass French doors remain welcome you into a spacious window lit space.

Muted green wicker chairs flank both sides of the screened in porch to the east and the west.

When not busy nurturing plants, she uses the garden house as a quiet refuge to read or just watch her many bird feeders in the yard over a glass of wine. When friends visit on occasion, like her Bunco gal pals, it serves as a getaway space to venture to between games for a quick tour. You can hear the women audibly dote over each detail of the garden house. They want one too. Who wouldn’t?

A serious gardner needs a space to pour over the details found in gardening books. Always the humble student, my mom enjoys learning why some plants and flowers flourish and how she can attract or eliminate insects.

Mom’s appreciation of nature goes back as far as I can remember.

“It (gardening) feeds my soul in a way nothing else does. I’m connected to plants in new says every year,” she said recently.

My childhood was spent watching her in the yard with her hands in the dirt on weekends. After coming home from school we would drag around the hose to water thick, layered flower beds of all colors and varieties. Sunflowers towered over our heads and wildflowers nestled at our feet. She would tell me about butterflies that she adored and the grasshoppers that broke her heart.

Today, she still sees beauty in the colors of delicate flowers and enjoys the harvest of a vegetable or herb garden. Her accepted challenge each year is to learn about the needs of plant placement in her landscape while always attempting to attract birds, bees, and insects.

Antique pottery and her favorite pieces adorn a shelf above the door inside the garden house.

The east side of the garden house exposes an area behind it where she also pots plants and flowers.

The wooden table on the right was her only potting station at our old house.

Gardening is not easy. She admits that the challenge is to find the balance between what she wants to plant and what nature will allow. Admittedly, she says there are more failures to learn every season and enough small successes to keep her happy.

I love spring and wish it lasted longer, she says.

It’s true. She smiles the most in the spring (with college basketball season in a close second place). When the weather begins to warm up and the days spring forward, she is more outdoors than she is indoors. I often call her to wish her a “Happy Spring” only for it to go to voicemail because she’s outside playing in the yard.

While I love the outdoors, I’m not a natural gardener. I struggle to keep plants alive. I either over or under water them. Completely forget about them. I never installed the proper drip system. Can a person’s “green thumb” be learned? Maybe I just wrote it off as “mom’s hobby.” I should have really paid more attention when helping her in the yard as a teen. Just last week I called her seeking advice about our sad rose bushes. Before I knew it, I was at her house on my hands and knees pruning her rose bushes while she used wood glue on the stem ends to prevent bores for invading them again. Glue? Who knew!

A rusty garden tool serves as a door knocker on the exterior of the garden house.

I’m “foodie” thanks to my mom’s love of cooking. In fact, many of her garden harvests end up in her recipes. Ripe tomatoes are the star ingredient in her homemade gazpacho, a cool treat during a blazing hot summer day. Fresh herbs like rosemary and thyme find their way into many of her savory recipes. This year she has decided to trade her tomato plants for perennials because it’s just less to have to worry about and each year perennials come back stronger when given the space to spread out.

I’ve have so much to learn from her wisdom about nature, about plants and birds. As I mentioned before, I’m at best a wannabe gardener. In fact, I’ve killed so many house plants over the years that if there is every going to be any hope for me, I’m going to have to spend more time with mom in the garden house. If you’re more like me, you’ll appreciate a post she helped me write last summer 10 Hard to Kill Houseplants You Can Leave While on Vacation.

But not every day can be spent gardening. Sometimes the body needs a day of rest between the hours spent digging in unforgiving soil and pulling weeds away from flowers. On these days, she takes time to let her body relax but we all know she is still thinking about her next outdoor project.

A water drip system was installed for her window boxes, which extends to the container pots near the garden house entrance.

What can we learn from mom’s garden house? Every woman, every person, needs a space to call their own. Where they can go to escape the chaos of the day and appreciate some quiet time or just enjoy their hobby.

Looking west from inside.

What is it that brings you peace? What do you enjoy learning about most? Tell me in the comments section how you pursue your hobby or where you like to spend quiet time.

Filed Under: Lifestyle Tagged With: antiques, backyard, bird feeders, bird watching, birds, books, botanical garden, break, bugs, Bunco, ceiling fan, chalkboard, chickens, cigar box, decor, design, desk, dirt, DIY, do it yourself, door knocker, earth, farmhouse, flower frog, flowers, framed art, French doors, garden, gardening hat, gardens, gazpacho, grasshoppers, green thumb, greenhouse, harvest, herbs, hobby, homegrown, horticulture, hose, house, houseplants, insects, interior, ivy, landscape, landscape lighting, lawn, mom, mother, nature, outdoors, patio, place, plant stand, plantings, plants, porch, pottery, potting, potting station, quiet, read, reading, reading nook, refuge, rest, roses, rustic, sconce, screen, seasonal, seed packets, seeds, shade, She shed, showcase, shutters, sink, sitabouts, soil, space, special, spring, sunshine, tile, trees, upcycled, urban garden, vacation, vegetables, vintage, weeds, wicker chair, window, window box, wine, work, yard

Mussels in Pomodoro Sauce

July 2, 2016 by Vanessa Leave a Comment

I always thought cooking shellfish was quite intimidating. How do you know if you’ve cleaned the shellfish well enough? When is it fully cooked? This midwestern girl just never mastered seafood dishes until I discovered heat and eat shellfish. If I can do it, you can too!

Buy your pre-cooked mussels at any big box store and simply add them to a savory sauce. There is no need to go out tonight for a fancy dinner with your special someone when you can make Mussels in Pomodoro Sauce at home just like a trained chef.

This shellfish dish is high on fresh produce flavor. The dry white wine adds a sophisticated taste and because you don’t need the whole bottle for the recipe, you can have a glass for yourself while the mussels steam. Uh, yes please. I used Trader Joe’s Charles Shaw Blend 2013 Sauvignon Blanc, but any private label inexpensive dry white wine will suffice. Cheers!

Rinse these pre-cooked, frozen mussels in a colander before adding them to the pomodoro sauce.
Rinse these pre-cooked, frozen mussels in a colander before adding them to the pomodoro sauce.


onedelightfullife.com

Serves 8 bowls

Mussels in Pomodoro Sauce

This 30 minute meal is perfect for seafood lovers who want high flavor and fresh ingredients.

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 3 lbs Pier 33 Gourmet All Natural Mussels
  • 1/2 box Barilla dry spaghetti
  • 1 1/2 lb. large, diced roma tomatoes
  • 5 diced garlic cloves
  • 1/4 c. dry white wine
  • 2 T. olive oil
  • handful fresh basil leaves
  • heavy pinch salt
  • heavy pinch pepper

Instructions

  1. Cook spaghetti according to box dirextions and drain. Set aside.
  2. Heat large skillet or wok on medium high.
  3. Heat olive oil until fragrant.
  4. Add garlic and stir occasionally for 1 minute. Lower the heat to medium so you don't burn the garlic.
  5. Add tomatoes, white wine and stir. Cover until it reaches a low boil.
  6. Remove lid, add mussels, and stir.
  7. Cover and simmer on medium heat.
  8. Serve sauce over cooked spaghetti. Add chopped fresh herbs like basil.

Notes

Top with grated parmesan cheese and fresh herbs. Traditional pomodoro sauce also includes sauteed onions.

7.8.1.2
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https://onedelightfullife.com/mussels-in-pomodoro-sauce/

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Nutrition

Calories

43 cal

Fat

4 g

Carbs

1 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


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Filed Under: Dinner Tagged With: basil, garlic, herbs, mollusks, mussels, onion, pomodoro, pomodoro sauce, produce, shellfish, spaghetti, tomato sauce, white wine

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Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

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