a New Pasta Recipe-Chicken and Cherry Tomato Pasta Italiano

My dad gave me a whole "mess" of cherry tomatoes (a mess is a LOT for those of you that don't speak country the way my dad does)and they were going to spoil if I didn't use them--so I made this delicious pasta dish last night for supper.  I wish I had taken a photo of it...but did not so you will just have to wait until next time.

This recipe needs a name...so suggest one and I will consider it but for now I will call it...

Chicken and Cherry Tomato Pasta Italiano

1 boneless, skinless chicken breast per person you are serving, cut into bite-size pieces
dried oregano, dried basil, salt, pepper
Cayenne pepper flakes if you desire
spaghetti or pasta of your choice, 4 oz per person you are serving
2 cups of cherry tomatoes (the smaller the better in my opinion), cut large ones in half
6 cloves of garlic, smashed and coarsely chopped
Swanson flavor boos packet (this is concentrated chicken broth)
olive oil, butter for sauteing
Real grated Parmesan cheese

Cook pasta according to package directions, set aside
reserve some pasta water in case you need it to add to your sauce

Cut your chicken breasts into bite size pieces.
Season liberally with salt and pepper, oregano and basil

Heat 4 tablespoons of olive oil in your saute pan, add 2 tablespoons of butter, allow to melt
Saute chicken until done, i like it to have a little golden color to it
Sprinkle with Cayenne pepper flakes
add garlic and allow to saute
Add flavor boost, stir well to distribute
Add a little pasta water if you need more "sauce"
Add pasta, toss to coat
Plate and top liberally with Parmesan cheese

The cheese really adds to this dish since the sauce is very minimal.

Delicious with a side salad, artisan bread and a good Chianti or chardonnay
Plus, I had this on the table in under 30 minutes!

Garden Bounty

The deer ate all the tomatoes this season but I had an abundance of cayenne peppers (as usual) so I dry them and put them up for use all year long.

 First wash the peppers and dry with a clean towel.  Then I allow them to dehydrate on a paper plate in my kitchen.

Once they are COMPLETELY DRY I remove the stems.  They pop off quite easily but I wear gloves for this step because they are HOT and can irritate my eyes if I touch them after handling the peppers (you have been warned).  Discard the stems.  

Place the whole peppers in the grinder and whirl away.  This part has the tendency to aggravate my asthma with the fine pepper particulate!  (Say that 3 times fast!) 

Here is what they look like after having been ground.  Notice the seeds!

I place them in an old, clean spice container and store them in a cool dry space.  These adds nice kick to pizza, soups and stews.  

Sausage Balls

We had a breakfast tailgate yesterday and in addition to sweet rolls (the kind you make from a cardboard tube...) and blood Mary's we made Sausage Balls.  This is a quick and easy recipe.  It travels well and can be made in minutes freeing you up for game watching!

This is an easy recipe (I made it after Cross Country Practice and had them out of the oven by 10:15am)

Mix the following ingredients

2 cups Bisquick

1 lb. hot (I used Italian) Sausage

1 cup grated (Sharp) cheddar cheese

2 tbs. Milk

Mix well and shape into balls (about the diameter of a quarter)

Bake at 350 degrees for about 15 minutes until golden

I lined a container with a paper towel to absorb any remaining grease and condensation since they were hot out of the oven--and we were off to the game!  Not one of the 55 Sausage Balls came home with us!  Plus we WON 44-7.  

Pepperoni Puffs

I meet with a group of High School girls during the school year for an event called Princess Power Hour-PPH (we call ourselves princess because our Father is the King of Kings).  Our kick off party is always a pool party and in keeping with the "P" theme everyone is asked to bring a snack that starts with the letter "P". 

We have pizza, pretzels, popcorn, Peanut and pretzel M&Ms, Pringles, peanut butter cookies, and so on...DD, Alayna made the following recipe and they were enjoyed by all

3/4 cup flour

3/4 tsp baking powder

1 Tbs Italian seasoning

3/4 cup whole milk (we used 2%)

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup mini pepperoni rounds

Preheat the oven to 375 degrees

Grease 24 mini muffin cups

Whisk together the dry seasonings, add beaten egg and milk.  Stir in cheese and pepperoni.  Mixture will be runny.  Allow to sit for 10 minutes.  Stir before dividing among muffin cups.  Bake until puffed and golden, 20-25 minutes.

Enjoy with store bought pizza sauce which you've warmed in the microwave.  Enjoy!

Zuppa Toscana

My family enjoys a hearty soup during the winter and this OLIVE GARDEN knock off hit the spot on a cold Sunday afternoon this week.  It's quick and easy to make.  Enjoy it with a crusty loaf of Italian bread and a nice glass of Chianti. 

1 lb. cups spicy Italian sausage-cooked until no longer pink
4 medium potatoes, cut in half and then sliced
1 onion, diced
6 slices of bacon, cut into pieces
2 cloves garlic, minced
3 cups Kale leaves, torn into bite size pieces, stems discarded
2 T chicken base
1 quart water
1/2 cup heavy cream (or more to taste)

Cook the sausage leaving it in fairly large chunks.  I cook the sausage ahead of time and freeze to make this an even quicker meal.

 

Place the bacon in a large saucepan and cook until about 3 minutes.  Add onions and cook until onions are translucent.  Add garlic and continue to cook until bacon is done.  Remove from pan, reserving bacon grease.  Add chicken base, water and potatoes.  Simmer until potatoes are near done.  Add kale, sausage and bacon/onion/garlic mix and continue to simmer for 4 minutes or until potatoes are done.  Add cream, stir and serve.  ENJOY!

Gibs Cajun Pasta

It was Dear Husbands 60th birthday last night so I made him one of his favorite recipes-Cajun Pasta

It's easy to make but a little time consuming-but so worth it!
This recipe feeds 4

1 pound linguine, cooked according to package directions
12 large shrimp, peeled and deveined
4 sea scallops (try to get them all about the same size)
1/3 pound craw fish tails (frozen are OK)
1/2 pound andouille sausage, browned
2 tablespoons each diced onion, red and green peppers and celery
a few small pieces of broccoli-heads only (I get from the salad bar, and use about 8-12)
Bay or Cajun seasoning to taste (2 tablespoons)
one pint heavy cream

Slice sausage and brown, remove from pan and drain off any large amount of grease (if any).  Add 2 tablespoons ob butter and saute the onion, peppers and celery until just wilted.  Saute scallops until nicely browned on both sides,  add sausage back into the pan, add craw fish tails and sprinkle liberally with seasoning.  Add broccoli and shrimp and saute until just done (DO NOT OVER COOK)
Add cream and turn up the heat to reduce.  Meanwhile, cook the pasta.  When pasta is done, cream should be nicely reduced to a thick sauce. 

Place a serving of pasta on the plate, top with a generous helping of sauce and some slices of red onion and ENJOY! Serve with a salad and garlic bread for a very filling meal!

This is nice with a hearty red wine!

Kara made these cupcakes for Dessert!

Pumpkin WHoopie Pies

What You Need

1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 tsp.pumpkin pie spice

1 cup canned pumpkin

1/3 cup oil

1/3 cup water

3 eggs

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1/3 cup finely chopped crystallized ginger

1/4 tsp.ground cinnamon

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/2 cup Halloween sprinkles

Make It

HEAT oven to 350ºF.

BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

http://www.kraftrecipes.com/recipes/pumpkin-spiced-whoopie-pies-ginger-119258.aspx?cm_mmc=eml-_-rbe-_-20111103-_-1014&cm_lm=B8CEAD05A76A71C2C76CDA63B6608CA6