Archive for May, 2017
May 10, 2017
Yumm. Isn’t it great when you can do almost no prep work and still end up with a delicious dinner? This slow cooker taco chicken would be great on top of nachos or a salad too. We toasted tortillas and served it up with salsa, cheese and sour cream. Our toddler couldn’t get enough of the chicken!
You will need:
- 2 lb chicken breast
- 4 T olive oil
- 3 T red wine vinegar
- 1 packet Ranch seasoning
- 1 T chili powder
- 1 t ground cumin
- 1 t garlic powder
- 1/2 t ground pepper
- 1/2 t oregano
- 1/2 t crushed red pepper flakes
- 1/4 t salt
Then you will…
- Combine everything in your slow cooker.
- Cover and cook on LOW for 6-8 hours.
- Remove and shred the chicken.
- Return to the slow cooker and mix with the sauce.
- Serve with warm tortillas and your favorite toppings!
Posted in Dinner, Poultry | Tagged chili powder, crockpot, crockpot chicken, crockpot chicken taco, crushed red pepper flakes, cumin, garlic powder, oregano, ranch, red wine vinegar, slow cooked chicken, slow cooked chicken taco, slow cooker | 1 Comment »
May 4, 2017
I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.
You will need:
- 1 t olive oil
- 12 oz fresh baby spinach
- 1/2 t garlic powder
- 3 eggs (whites and yolks)
- 2 egg whites
- 1 t salt
- 1 t dried basil
- 1 t dried oregano
- 5 c flour
- 4-7 T ice water
Then you will…
- Heat the olive oil in a nonstick skillet.
- Cook the spinach with the garlic power just until wilted.
- Remove and press between paper towels until the spinach is as dry as you can make it.
- Put the spinach in a blender and puree till smooth.
- Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
- Create a mound of flour on the counter with a well in the middle.
- Pour the spinach mixture into that well.
- Incorporate with your hands.
- Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
- Cover with plastic wrap and let rest for 20 minutes.
- Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
- Gently toss the fresh pasta with cornmeal to keep it from sticking.
- Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
- Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
- Toss with your favorite sauce!
Posted in Pasta, Vegetarian | Tagged baby spinach, basil, eggs, flour, fresh pasta, fresh spinach pasta, garlic, garlic powder, oregano, pasta machine pasta dough, spinach, spinach pasta | Leave a Comment »