Thursday, January 9, 2014
Tuesday, March 27, 2012
I cooked with actual cream! Can you believe it?
I almost didn't make this recipe because of it, but I changed the regular sausage to chicken and the pasta to whole wheat so I figured a 1/2 cup cream shouldn't be too bad for an entire huge pasta dish. It was so yum and the fat was much appreciated as a special treat. You cant even see it that is how little there was. The leftovers where pretty fab as well
Rotini with Sausage and Asparagus
borrowed from The Olive Garden
1/2 lb Italian turkey or chicken sausage, sweet or hot, casing removed
2 Tbsp extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb. dried whole wheat rotini pasta, cooked according to package directions (my kids did eat some plain pasta so it wasn't a whole pound that went in. )
2 Tbsp butter
Parmesan cheese, grated
Salt and pepper to taste
Heat oil in non-stick sauté pan.
While sausage is cooking, break up with spoon.
When sausage is completely cooked, drain fat.
Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces.
Boil water in a separate pan for asparagus.
When it comes to a boil, put asparagus in water for 3 minutes once it returns to boil.
Drain and run cool water over it to stop cooking.
Combine asparagus and heavy cream.
Simmer 10-12 minutes over medium heat.
Add hot, drained pasta to asparagus cream sauce.
Add parmesan and butter.
Add cooked sausage and sauté until simmering.
Salt and pepper to taste.
1-1 ½ - 2 oz. envelope white sauce mix ( I used Knorr Alfredo Sauce)
4 cups vegetable or chicken broth
1 cup chopped onion
4-cloves garlic, minced
½-teaspoon dried basil, crushed
¼-teaspoon dried oregano, crushed
1/8-teaspoon cayenne pepper
1-7 - 8 ounce package dried cheese tortellini (I used Barilla Whole Wheat Fresh)
1-12 ounce can evaporated milk
6-cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional) (but I feel you need it)
Finely shredded Parmesan cheese (optional) (extra cheese is never optional)
Heat your soup pot over medium heat and add oil.
Add onion and sauté until softened.
Add garlic and sauté for an additional minute until garlic is fragrant.
Place dry white sauce mix in your soup pot.
Gradually add the broth to the white sauce mix, stirring until smooth.
Add basil, salt, oregano, and cayenne pepper and stir.
Bring to a boil and then reduce heat to low and simmer for 12-15 minutes until it thickens.
Stir in tortellini and cook following package directions but **reduce by 3 minutes**
Stir in evaporated milk and fresh spinach.
Let simmer for an additional 5 minutes to thicken.
If desired, sprinkle individual servings with black pepper and Parmesan cheese.
borrowed from: Life as a Lofthouse
1/2 cup salted butter, softened
3/4 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1 (7 ounce) jar Marshmallow Creme (Fluff)-- (don't use regular marshmallows)
4 Regular sized Hersheys Bars, broken into pieces
wax or parchment paper
Preheat oven to 350 degrees. Spray a 9 inch glass pie pan with baking spray.
Beat butter and sugar together until fluffy and combined.
Add egg and vanilla until incorporated.
On low speed add in flour, graham cracker crumbs and baking powder.
Divide the dough in half.
Press half of the dough in the bottom and sides of the prepared pie pan. (or roll out in between parchment to fit into the pie crust)
Evenly spread the Marshmallow Creme over the bottom of crust.
Spread the broken chocolate pieces on top of the Marshmallow Creme.
Form the remaining dough into a ball and place it on a piece of wax or parchment paper.
Top with another piece of wax or parchment paper and flatten into a 9 inch circle with a rolling pin.
Carefully peel off the top piece of wax paper.
Flip the crust onto the top of pie and peel off the other piece of paper.
Pinch the dough together to form the crust.
Bake for 20 minutes or until lightly browned.
Cool completely and then slice and serve.
***I heated up slices for 10 seconds in the microwave and I HIGHLY recommend doing this before eating***
Sunday, March 25, 2012
4 eggs, beaten
3 teaspoons soy sauce or tamari, divided
2 teaspoons sesame oil, divided
3 cloves garlic, minced
2 tablespoons peanut oil
1 pound of chicken tenderloins, cut in very small pieces
4 cups cabbage and carrot slaw mix
1 large carrot shredded (I like the extra carrots and the slaw mix never has enough)
4 cups of cooked rice, cooled and refrigerated
1 cup frozen peas, thawed
2 tablespoons soy sauce
4 green onions, sliced (about 1/4 cup)
In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.
Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 4 - 5 minutes. Remove from skillet and set aside.
Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the mushrooms and the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through.
1.25 lb. boneless skinless chicken breasts, (or 3 large chicken breasts), pounded thin
(next time I am going to use thin breasts and pound them super thin)
1/4 tsp salt and pepper
1/2 tsp garlic powder
1 tsp italian herb blend
1/2 cup shredded mozzarella + 1/4 cup (for topping)
1/4 cup tomato sauce + 1/4 cup sauce (for topping)
24 turkey pepperonis
Preheat oven to 375 degrees.
Prepare a baking sheet with foil, and spray with non-stick cooking spray (this makes for easy clean up!)
To make the stuffing, mix together mozzarella, pizza sauce, and seasonings in a small bowl.
Put 4 pepperoni onto the flattened chicken breast.
Spread mixture out evenly over pepperoni.
Roll up each chicken breast, and place seam side down onto baking sheet.
Pour remaining pizza sauce over the top of the chicken breasts, and place 4 pepperoni on top of each chicken breast.
Sprinkle with cheese.Bake for 30-35 min, or until chicken is cooked through, (when chicken is no longer pink in the middle.
1 cup cooked rice, warm or at room temperature--I used Uncle Ben's Ready Rice
1 cup cooked, shredded chicken---I used unseasoned Rotisserie
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt.
Add remaining ingredients except for cheese and sour cream.
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
(Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)
Roll stuffed tortillas, leaving edges open.
Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet ( I used my Panini Maker) over medium heat for 1 minute (I used my SEAR setting on the Panini Maker).
Arrange wrap, seam-side down, and cook until golden brown and crisp, about 2-3 minutes per side (6 minutes on the Panini Maker).
Transfer to a plate and repeat with remaining wraps.