Oh, yum! This was delicious, light, easy AND fast! I just modified {see brackets} the "Everyday Food" recipe and it was a smash hit! Only took 15 minutes!
Coarse salt and fresh ground pepper
1lb linguine {I adapted to what our family eats- 1/3 bag & used whole wheat spaghetti b/c I didn't have linguine on hand}
1lb turkey sausage {I use chicken apple sausage from trader joes}
6 garlic cloves, thinly sliced {I used a teaspoon of canned, minced garclic}
4 yellow or red bell peppers thinly chopped {I used yellow and only 1 for a family of 4 - depends on how much you like these}
4 T butter {I used only 1.5T}
4 C argula {I used a 1/4C b/c that's all my garden had}
1. in a large pot boil pasta.
2. while pasta is cooking, cook sausage + 2T water *covered* in a non-stick pan over medium heat for about 5 minutes. Uncover, raise heat to med-hi. Brown the sausage, breaking it up w/ a spoon, about 7 minutes
3. Add the garlic, bell peppers and 1/4 C of the pasta water; cook until peppers soften about 6 minutes. Add 3/4C pasta water AND butter; swirl to combine.
4. Transfer drained pasta to sausgage/peppers. Add argula, salt & pepper (to taste) and toss; Simmer for 2 minutes. Add more pasta water as desired.
4.
Wednesday, May 26, 2010
Homemade Play-Do by M. Cameron Fleming
Not sure about you, but I don't like making homemade play-do because it smells so bad. Here is a new recipe that will leave your kitchen (& hands!) smelling like cinnamon. Thanks, Melissa!
2 cups baking soda,
1 cup corn starch,
2 teaspoons cinnamon
1 1/2 cups of water
1. cook on medium heat in a pot until it looks like mashed potatos. i think like 10 min or less maybe a little more.
2. put on to a plate and let cool. after cooling kneed to mix up and start playing.
*says to keep in a ziploc bag to keep fresh not sure how long it will last. in my house usually a day, they leave it outside. anyway, your house will smell awesome too!!!
2 cups baking soda,
1 cup corn starch,
2 teaspoons cinnamon
1 1/2 cups of water
1. cook on medium heat in a pot until it looks like mashed potatos. i think like 10 min or less maybe a little more.
2. put on to a plate and let cool. after cooling kneed to mix up and start playing.
*says to keep in a ziploc bag to keep fresh not sure how long it will last. in my house usually a day, they leave it outside. anyway, your house will smell awesome too!!!
Monday, May 24, 2010
Poppy Seed Chicken by J. Robinson
An old southern favorite {so lots of butter}. My friend Jen passed this on.
Boil 3 chicken breast with salt and pepper and tear apart
1 can cream of chicken (I prefer cream of mushroom, but up to you)
1 cup sour cream
about a tablespoons of poppy seeds (really it is just to add "color")
a cup or more of cheese (I like more!)
Mix all of that together and pour into medium casserole dish
Crumble one sleeve of ritz crackers and mix with 1/2 stick of melted butter and spread over top.
350* for about 20 - 30 minutes
Boil 3 chicken breast with salt and pepper and tear apart
1 can cream of chicken (I prefer cream of mushroom, but up to you)
1 cup sour cream
about a tablespoons of poppy seeds (really it is just to add "color")
a cup or more of cheese (I like more!)
Mix all of that together and pour into medium casserole dish
Crumble one sleeve of ritz crackers and mix with 1/2 stick of melted butter and spread over top.
350* for about 20 - 30 minutes
Lemon Chicken by. M Ivans
This family recipe has been around for decades. My aunt reminded me of it. Yummy & Easy!
2 whole chicken breasts-split, boned, skinned (I use chicken strips, tenders)
1 can Campbell's Cream of Broccoli Soup
1 Tbsp. olive/vegetable oil
1/4 cup milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices.
Directions:
1.In skillet in hot oil, cook chicken 10 min. or until browned on both sides.
2.Spoon off fat.
3.Combine soup and milk, stir in lemon juice and pepper; pour over chicken .
4.Top with lemon slices, reduce heat to low; simmer 5 min. or until chicken is fork tender, stirring occasionally.
I serve with Chicken Rice-a-Roni or wild rice, whatever you like and veggies. Such a fast, tasty dinner.
2 whole chicken breasts-split, boned, skinned (I use chicken strips, tenders)
1 can Campbell's Cream of Broccoli Soup
1 Tbsp. olive/vegetable oil
1/4 cup milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices.
Directions:
1.In skillet in hot oil, cook chicken 10 min. or until browned on both sides.
2.Spoon off fat.
3.Combine soup and milk, stir in lemon juice and pepper; pour over chicken .
4.Top with lemon slices, reduce heat to low; simmer 5 min. or until chicken is fork tender, stirring occasionally.
I serve with Chicken Rice-a-Roni or wild rice, whatever you like and veggies. Such a fast, tasty dinner.
Monday, April 19, 2010
Simple Italian Chicken & Linguini by T.Krupa
Saute (on low) chicken breast in bite size in chopped cilantro, basil, garlic, olive oil and cooking white wine. Serve over linguini with a squirt of fresh lemon juice and top with Parmesan cheese. Red pepper flakes optional.
Chicken Stroganoff {Slow Cooker} by S.Hutchison
Ingredients
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
Directions
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
Directions
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Gluten Free Banana Bread by B.Walker
Our family is super picky about bread, so if my sister says this is good - it must be good!
4 tablespoons butter, melted
1/2 cup agave( this is a great all natural sweetener) also good with honey if you don't have agave.
2 eggs
3 ripe banana
1-3/4 cups Pamela's Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup organic dark chocolate chip (OPTIONAL- I dont like it, but some do)
Beat together butter, agave, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan. Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean. If cooking mini loafs cook for only 30-35 min.
Trader Joes Co-Op Spring 2010
A few great finds so far this spring...
*Pomegranate Green Tea {make sure it's chilled) - refreshing!
*Fish Nuggets - sounds sketchy, but the kids (and papa!) LOVE them...and less waste since they're so little. Serve w/ sweet potato fries.
*TJ's lemon curd served with biscuits or scones. Yum!
*Tarte aux Champignons (frozen mushroom tarte/pizza) serve w/ fresh greens & vinaigrette & their divine shaved Parmesan.
*Fat-Free refried beans (great alternative for kids who don't like spice) & a quick bean & cheese burrito
Don't buy!
*Regular {frozen} brown rice that is microwaveable-soggy & gross. Pay the extra $1 and buy the organic brown jasmine.
*Frozen potato melody - all different colored potatoes - strange spices, horrible texture.
Wine Tasting:
1. Liberte, Cabernet {not to be confused with "Liberty"-also very good but pricier}. This is a terrific bottle for $10 - you'll be shocked at it's fullness & the beauty of the label!
2. TJ Reserve Label (boat on label) - 1996 - Cabernet, excellent! $10
3. TJ Petite Reserve (aloha flower on label), Pinot Noir - $5.99 - great buy. good wine. Do *not* by another red under this label though, they're terrible.
4. Darian, Rioja Spanish Wine - light, $5.99. A decent table wine, probably better for a tinto de verano (1/2 wine, 1/2 squirt/sprite over ice) or sangria.
*Pomegranate Green Tea {make sure it's chilled) - refreshing!
*Fish Nuggets - sounds sketchy, but the kids (and papa!) LOVE them...and less waste since they're so little. Serve w/ sweet potato fries.
*TJ's lemon curd served with biscuits or scones. Yum!
*Tarte aux Champignons (frozen mushroom tarte/pizza) serve w/ fresh greens & vinaigrette & their divine shaved Parmesan.
*Fat-Free refried beans (great alternative for kids who don't like spice) & a quick bean & cheese burrito
Don't buy!
*Regular {frozen} brown rice that is microwaveable-soggy & gross. Pay the extra $1 and buy the organic brown jasmine.
*Frozen potato melody - all different colored potatoes - strange spices, horrible texture.
Wine Tasting:
1. Liberte, Cabernet {not to be confused with "Liberty"-also very good but pricier}. This is a terrific bottle for $10 - you'll be shocked at it's fullness & the beauty of the label!
2. TJ Reserve Label (boat on label) - 1996 - Cabernet, excellent! $10
3. TJ Petite Reserve (aloha flower on label), Pinot Noir - $5.99 - great buy. good wine. Do *not* by another red under this label though, they're terrible.
4. Darian, Rioja Spanish Wine - light, $5.99. A decent table wine, probably better for a tinto de verano (1/2 wine, 1/2 squirt/sprite over ice) or sangria.
Happy Spring 2010!
It's been awhile since I've blogged. We kicked off the year in Madrid and started school two days later. Life has been super busy and I'm so happy to be back in the kitchen trying new recipes.
My new favorite book this year is "Everyday Food" from the kitchens of Martha Stewart Living - Quick, Simple (most are less than 5 ingredients!) and Healthy meals. You can grab a copy at Costco or I'm sure you can find the recipes online. I'll be posting new ones each month that are tried, true & divine.
Here is the blog, if you'd like to follow it. http://everydayfoodblog.marthastewart.com/
My favorite recipe from last week was "Braised Chicken with Mushrooms and Oven-Baked Polenta". The kids loved it too! I'll post the recipe soon.
*Please* keeps those suggestions coming to my email!
Hope you're having a great 2010 and I promise not to be gone so long next time!
Cin, Cin {pronouced "chin, chin" meaning "cheers!" in Spain}.
My new favorite book this year is "Everyday Food" from the kitchens of Martha Stewart Living - Quick, Simple (most are less than 5 ingredients!) and Healthy meals. You can grab a copy at Costco or I'm sure you can find the recipes online. I'll be posting new ones each month that are tried, true & divine.
Here is the blog, if you'd like to follow it. http://everydayfoodblog.marthastewart.com/
My favorite recipe from last week was "Braised Chicken with Mushrooms and Oven-Baked Polenta". The kids loved it too! I'll post the recipe soon.
*Please* keeps those suggestions coming to my email!
Hope you're having a great 2010 and I promise not to be gone so long next time!
Cin, Cin {pronouced "chin, chin" meaning "cheers!" in Spain}.
Braised Chicken w/ Mushrooms & Oven Baked Polenta
Serves 4
Ingredients
* 4 boneless, skinless chicken breasts (6 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
* 4 garlic cloves, halved
* 1/2 cup dry white wine (optional)
* 1 3/4 cups reduced-sodium chicken broth
* 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 Trader Joe's polenta. I sliced it 1" think and served them round. {Follow instructions...can be baked while chicken is cooking.}
Directions
1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
Ingredients
* 4 boneless, skinless chicken breasts (6 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
* 4 garlic cloves, halved
* 1/2 cup dry white wine (optional)
* 1 3/4 cups reduced-sodium chicken broth
* 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 Trader Joe's polenta. I sliced it 1" think and served them round. {Follow instructions...can be baked while chicken is cooking.}
Directions
1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
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