Sundried Tomato and Chicken Pasta

October 2, 2015

Sundried tomatoes are delicious. This pasta dish combines sundried tomatoes, mushrooms and chicken with a mix of cheeses.

You will need:

  • 3 T unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 oz sundried tomatoes in oil, drained with 2 T of the oil reserved and tomatoes chopped
  • 1 lb chicken breast, chopped into bite-sized pieces
  • 1 t salt
  • 1 t paprika
  • 1 T dried basil
  • 1/2 t crushed red pepper flakes
  • 1 c light cream
  • 1 c Parmesan cheese, shredded
  • 1/2 c mozzarella cheese, shredded
  • 8 oz pasta
  • 1/2 c reserved cooked pasta water

20150731 Sundried Tomato Pasta 02

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the box, removing from the water 1 minute early.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and saute until the juices cook off.
  3. Add the garlic, sundried tomatoes, sundried tomato oil, and the chicken.
  4. Mix in the salt, paprika, basil and red pepper flakes.
  5. Saute until the chicken is cooked through and lightly browned.
  6. Add the cheeses and the cream. Stir to combine thoroughly.
  7. Bring to a gentle boil. Reduce to a simmer. The cheese should melt into the sauce.
  8. Mix in the cooked pasta and reserved pasta water.
  9. Season with salt and pepper to taste, as needed.

Salisbury Meatballs and Gravy

September 27, 2015

This a savory twist to meatballs that is perfect for a quick family dinner. We served it on top of mashed potatoes and along with roasted carrots.

You will need:

  • 1.5 lb ground beef
  • 1/2 c breadcrumbs
  • 3 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/4 c + 1 T ketchup, divided
  • 1/4 c Dijon mustard
  • 1 large onion, finely chopped
  • 2 T Worcestershire sauce, divided
  • 3 t dried parsley, divided
  • 1 t salt
  • 1 t ground pepper
  • 1 t onion powder
  • 1/2 t dried basil
  • 2 T unsalted butter
  • 1 c beef stock
  • 2 T cornstarch

Then you will…

  1. Preheat oven to 300 degrees.
  2. In a large mixing bowl, combine the ground beef with the breadcrumbs, garlic, egg, 1/4 cup of the ketchup, mustard, 1/2 of the onion, 1 tablespoon of the Worcestershire sauce, 2 teaspoons of the parsley, salt, pepper, onion powder, and basil.
  3. Form the mixture into inch-sized meatballs.
  4. Heat some olive oil in a large skillet over medium heat.
  5. Add the meatballs (in batches if needed). Brown on all sides until cooked through.
  6. Remove the meatballs and transfer them to a baking dish in the warmed oven. Cover the dish.
  7. In the skillet, melt the butter.
  8. Add the remaining onion and saute until they are softened and starting to brown.
  9. In a small bowl, whisk together the beef stock and cornstarch.
  10. Stir the stock mixture into the skillet.
  11. Mix in the remaining ketchup, Worcestershire sauce and parsley.
  12. Cook for another 3-5 minutes, until the sauce starts to the thicken.
  13. Season with salt and pepper to taste.
  14. Pour the sauce over the meatballs and serve hot.

20150813 Salisbury Meatballs 03


Fresh Apple Cake

September 20, 2015

The fall is a wonderful time for baking, especially with apples. We had a lazy Sunday, so I made this for an afternoon treat. It would also be yummy with a cup of tea or coffee.

20150920 Apple Cake

You will need:

  • 2 eggs, lightly whisked
  • 1/2 c brown sugar
  • 1/2 c apple butter (substitute brown sugar if needed)
  • 1 c sugar
  • 1 t vanilla
  • 1/2 c unsalted butter, melted
  • 3 green apples, peeled and finely chopped
  • 1 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t cloves
  • 2 c flour
  • Extra raw sugar to sprinkle on top

Then you will…

  1. Preheat oven to 350 degrees. Line a 9×9 baking dish with aluminum foil and lightly grease.
  2. In a medium mixing bowl, combine the eggs, sugars, apple butter (if using), vanilla and butter.
  3. Stir in the apples.
  4. Mix in the baking powder, salt, cinnamon, nutmeg, ginger and cloves.
  5. Mix in the flour.
  6. Spread in the prepared baking dish. Top with the extra raw sugar.
  7. Bake 45-60 minutes or until set in the middle and golden on top.
  8. Allow to cool for 10 minutes before serving.

Thyme and Rosemary Roasted Sweet Potato

September 3, 2015

This simple side dish comes has a lot of flavor thanks to lots of herbs and the deliciousness of roasting vegetables in the oven.

You will need:

  • 3 medium sweet potatoes, peeled, quartered and cut into 0.5-inch slices
  • 3 T olive oil
  • 2 T fresh thyme, de-stemmed
  • 2 T fresh rosemary, de-stemmed and roughly chopped
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/2 t crushed red chili flakes
  • 1/4 t ground mustard powder
  • 1/4 t salt

20150726 Roast Sweet Potato

Then you will…

  1. Preheat your oven to 450 degrees.
  2. Mix together all of the ingredients.
  3. Spread out in a 9×13 baking dish.
  4. Bake for 20 minutes. Stir and return to the oven.
  5. Bake for another 15 minutes. Stir and return to the oven.
  6. Bake for another 10 minutes. Remove from the oven and stir. The potatoes should be softened and lightly caramelized.

Peanut Butter Cup Dip

August 27, 2015

This sweet dip is the perfect addition to your next gathering: everyone will keep coming back for one more taste. It is not fancy, but it is delicious.

20150626 PB Cup Dip

You will need:

  • 1 bag (12 oz) miniature peanut butter cups, removed from wrappers
  • 16 oz Cool Whip, defrosted

Then you will…

  1. In a heavy bottom sauce pan, melt the peanut butter cups over low heat.
  2. Pour the peanut butter into a large mixing bowl.
  3. Whisk in the defrosted Cool Whip.
  4. Serve with cut fruit and cookies for dipping.

Elderflower Gin and Tonic Punch

August 18, 2015

20150626 Gin Punch

This was the third punch bowls we served at our “welcome to summer” party. It is a light and fun twist on a traditional gin and tonic. The elderflower liqueur makes it taste just like the summer sun.

You will need:

  • 2 1/2 c gin
  • 1 bottle (750 mL) St. Germain Elderflower Liqueuer
  • 2 L tonic

Then you will…

  1. In a large punch bowl or pitcher, mix together the gin and St. Germain.
  2. Add the tonic.
  3. Serve over ice.

Pimm’s Cup

August 12, 2015

This is the second of three punch bowls we served at our “welcome to summer” party. It would also be a fun drink to mix up around Kentucky Derby time.

You will need:

  • 1 bottle (750 mL) Pimm’s No. 1 Cup Liqueur
  • 1/2 cucumber, sliced into thin rounds
  • A handful of frozen strawberries
  • 1 orange, sliced thin
  • 1 lemon, sliced thin with seeds removed
  • 1 green apple, sliced thin
  • 1 c fresh mint leaves
  • 2 L sprite

Then you will…

  1. Pour the Pimm’s into a punch bowl or pitcher.
  2. Add the fruit.
  3. Lightly crush the mint by rubbing it between your palms. Add to the punch.
  4. Mix in the sprite.
  5. Serve over ice.

20150626 Pimms Cup


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