Wolfpack Pasta Recipe

If you read my Bachelorette Premier Party post (if not, go read it quickly and then come right back here), I talked about making meals together on Monday nights with my girlfriends. When the Bachelor/Bachelorette was not on, they were often times referred to as Wolfpack Mondays. Why Wolfpack Mondays? Honestly, the movie The Hangover came out during this period and we were slightly obsessed with it, to the point of knowing the whole movie almost word for word. Therefore we started referring to our group of friends as the Wolfpack. 

The core of the wolfpack consisted of three ladies, LV (Lauren), Bee (Brittany) and KMK (myself). We jokingly made up Wolfpack Rules, but really they are not a joke, because these are things you should really take seriously and follow. Some examples include:

                  WPR58- If offered, always choose a biscuit over toast at breakfast.
                  WPR21- Never pass up an outlet.
                  WPR102- Sometimes you have to cover AND hover. 
                  WPR8- If you're cute, it's not creepy.

Lauren and Bee wanted me to remember these so much that one of my wedding gifts was a Jenga game, where every game piece had a different rule or quote on it. We all live in different cities/states now, but I sure miss these ladies and think about them everyday whether or not we talk!

Us at our finest. 
One of our favorite go to meals, that we all still make to this day is Wolfpack Pasta. I think it came about from having an excess of pasta noodles and produce from Costco. This pasta dish is SUPER easy to make and feeds a crowd. If you are wanting to do more than just apps and serts for your Bachelorette Premier Party this would be a great option! Or maybe you do not know what you are going to make for dinner next, then try this recipe! No matter when you make it, it is always good!

Wolfpack Pasta

Serves  6-8

1 box bowtie pasta
1 jar of your favorite pesto
2 tbsp. olive oil
1 onion
2 zucchini
1  large bell pepper (red or yellow)
8 oz. mushrooms
1 can artichoke hearts (drained)
1 cup cherry tomatoes
1/2 lb. chicken breasts (optional)

Heat large pan over medium heat. Bring large pot of salted water to a boil. 

Dice and chop all veggies into small bit sized pieces that are all similar in size.

Cook pasta according to directions, drain and set aside. DO NOT rinse.

Put on tablespoon of olive oil into pan and saute onion, zucchini and bell peppers. Cook for approximately 5 minutes, until veggies are cooked but still crisp. Remove veggies from pan and set aside. 

Add remaining olive oil to pan and saute the mushrooms, artichoke hearts and tomatoes, until just cooked.

*If you are wanting chicken, place the remaining veggies with the others on a plate and cook diced up chicken breasts*

Put everything, including noodles into the pan and pour the jar of pesto sauce over the ingredients. Stir until everything is coated and cook for an additional three-five minutes to make sure everything is heated through. Enjoy! 
Successfully dice without tears. Winning. 

Handy dandy way to cut peppers.
Make four slices straight down and then chop off the bottom.
No need for seeding. 

Feel free to not discriminate and use any color of bell pepper you wish. 

Try to keep all of your veggie bites the same size. 

Please use crimini mushrooms.
The only place white mushrooms belong are in a poorly lit salad bar.

If you do not have cherry tomatoes,  feel free to sub in Romas or another kind.
You will want to see them first though. 

Artichokes packed in water are preferable.
You will get enough oil in the pesto sauce. 

You can sub in your favorite shape of pasta.
Lauren always preferred bow tie because it was the most fun. 

Be careful your pasta water doesn't boil over!

Veggie saute, round one. 

Veggie saute, round two. 

The starchiness will help with sauce stick. 

Use your favorite jar of pesto.
There are lots of yummy options.
Or be super fancy and make your own. 

Toss everything together in the pan and cook until heated. 


Fish Tacos with Secret Sauce

Fish tacos have to be one of my favorite Mexican dishes. Generally when you order them though, the fish is fried, which don't get me wrong, I do enjoy but the majority of the time my stomach cannot handle fried food and I mean do I REALLY need to be eating fried food? Probably not. This recipe, the fish can be cooked in the oven or on the bbq and sets itself apart with a secret (not so secret anymore) sauce that completes the taco. 

With Cinco de Mayo next week I only thought it would only be appropriate to share the recipe! What are your plans for Cinco de Mayo? Let me know what you think, enjoy!

Fish Tacos with Secret Sauce

Serves: 4


2 lb. Tilapia fillets (you can easily substitute your favorite white fish)

1/4 avocado oil (or other light neutral oil like olive oil)

1 tbsp. honey

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. red pepper flakes

1/2 tsp. pepper

3 limes juiced 

1/4 c. chopped cilantro

Taco Toppings:

1 pkg. flour or corn tortillas (small taco size)

2 Limes

1 Bunch Cilantro

1 pkg. Shredded Cabbage (or you can buy cabbage and shred your own, I hate the mess it                    makes so I buy it in the package).

2 Avocados

Secret Sauce:

2 limes (juiced)

1/2 c. mayonnaise

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

1 tbps. + tsp. Tapatio

Mix all of the marinade ingredients together and pour into ziplock bag with rinsed fish. Place in refrigerator and let marinade for at least an hour (can marinade overnight). Now is also the best time to make the secret sauce because the longer it sits in the refrigerator the better it tastes. Whisk all of the sauce ingredients together in a bowl, cover and place in the refrigerator for at least an hour. 

Preheat oven to 400 degrees F and line baking sheet with parchment paper. Remove fish from ziplock, place on baking sheet, lined with parchment paper and bake for 30-35 minutes, or until fish is done (it should feel firm like the back of your hand if you poked it). If you are cooking on the bbq double wrap in a foil pouch and place bbq over medium heat for 20-30 minutes. (varies depending upon bbq.) 

While the fish is baking prepare your toppings; cut the limes into wedges, finishing chopping the remaining cilantro, slice avocado into wedges and shred cabbage. 

Once fish the has cooled, place on a plate and flake into small chunks. Layer your tortilla (I like to warm up the tortillas first. Wrap in a damp paper towel and microwave for 45 seconds and they will steam) with fish, cabbage, avocado and cilantro. Top with secret sauce and enjoy!

DO NOT MAKE these tacos without also making THIS sauce.

Trust me. 

Also, please use fresh lime juice if you can.

Citrus juice in the bottle is not the same as juice from the actual fruit. 

Save time by buying pre-shredded cabbage!

It is in the bagged salad section. 

Creamy avocado, mmmm....

One way to tell if your fish is done,

is that it should start separating, like how it is starting to down the middle. 

Sometimes I get a little heavy handed with the secret sauce.


I like to serve the tacos with my girl Juanita's tortilla chips.

Perfectly crispy and salty.