Pioneer Woman does it again! I don't think I've tried one of her recipes and not liked it. Every time I make something from her Web site, it's always a hit. And a good thing too, because I've been striking out on meals lately. Jason was so delighted when I made something that was actually eatable.
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
**I also added asparagus to the dish and it was perfect. I chopped up 1/2 pound (and I only used the top couple inches of each stalk) and added them in when sauteing the garlic and onions.
Thursday, October 29, 2009
Friday, October 23, 2009
Soup
Last night I made a soup that was supposed to be close to Cafe Zupa's Wisconsin Cauliflower soup (my all-time favorite!). The blogger that posted it said it wasn't spot-on, but that it was close and she enjoyed it. Me, I hated it. So much that I threw away the rest. I never do that! But I did last night. And this is why I am not sharing the recipe. You're welcome.
Thursday, August 20, 2009
Roasted-Vegetable Tacos
*So, I'm not sure what it is...but I really love this meal!
Roasted-Vegetable Tacos
Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I use soft corn tortillas or flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)
1 Heat oven to 425. Spray cookie sheet pan with cooking spray.
2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.
3. Sprinkle cheese into taco shells or tortillas. Top with vegetables and salsa. Sprinkle with cilantro.
Roasted-Vegetable Tacos
Olive oil flavored cooking spray
1 Medium onion, cut into wedges
1 Medium bell-pepper, cut lengthwise into eighths
1 Medium zucchini, cut into 1/4 inch slices
1 Cup sliced mushrooms (3 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 Cup shredded Cheddar or Monterey Jack cheese (4 oz)
8 taco shells (I use soft corn tortillas or flour tortillas)
3/4 Cup salsa
Chopped fresh cilantro (optional)
1 Heat oven to 425. Spray cookie sheet pan with cooking spray.
2. Place onion, bell pepper, zucchini and mushrooms in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.
3. Sprinkle cheese into taco shells or tortillas. Top with vegetables and salsa. Sprinkle with cilantro.
Honey Strawberry Shortcake Yogurt Parfait
*I found this on the blog picky-palate.com.
Honeyed Strawberry Shortcake Yogurt Parfait
4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n’ Honey Crunchy Granola Bars (2 in package), crushed
Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.
4 servings
Honeyed Strawberry Shortcake Yogurt Parfait
4.5 oz package shortcakes, 4 count, cut into cubes
16 oz reduced fat vanilla yogurt
1 Cup chopped fresh stawberries
8 teaspoons honey
1 package Nature Valley Oats n’ Honey Crunchy Granola Bars (2 in package), crushed
Place an even layer of shortcake into 4 little parfait glasses. Top evenly with a couple spoonfuls of yogurt, then about ¼ Cup strawberries. Drizzle each cup with 1 teaspoon honey then top with a Tablespoon of crushed granola bar. Repeat this layering one more time and serve.
4 servings
Wednesday, July 8, 2009
Honey Pecan Chicken
1 c. Butter
¾ c. Lemon juice
1 ¼ c. Honey
1 c. Pecan halves
Chicken breasts, cooked through
Melt butter in a frying pan. Cook until lightly brown. Add lemon juice and honey. Bring to a boil. Boil until lightly brown. Add pecan halves. Boil for 3 more minutes. Serve over chicken breasts and rice (optional).
¾ c. Lemon juice
1 ¼ c. Honey
1 c. Pecan halves
Chicken breasts, cooked through
Melt butter in a frying pan. Cook until lightly brown. Add lemon juice and honey. Bring to a boil. Boil until lightly brown. Add pecan halves. Boil for 3 more minutes. Serve over chicken breasts and rice (optional).
Thursday, June 25, 2009
Cincinnati Chili
This is my very, very favorite meal. It seems a little intimidating because of all the ingredients but it's actually pretty easy. My dad makes this and it's super yummy. I seriously could eat it every day!
1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in
Toppings:
Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Avocado
Sour cream
Brown ground beef (you can also boil it) and drain. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Allow to cook until thickened (will not get very thick), scraping the bottom of the pan to remove any browned bits. Add the ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly (about 1 hour).
Serve sauce over spaghetti and add toppings.
1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in
Toppings:
Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Avocado
Sour cream
Brown ground beef (you can also boil it) and drain. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Allow to cook until thickened (will not get very thick), scraping the bottom of the pan to remove any browned bits. Add the ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly (about 1 hour).
Serve sauce over spaghetti and add toppings.
Thursday, June 18, 2009
Easy Peasy Mac & Cheesy
This is a throw together, usually have everything on hand kind of meal. You'll love this.
2 cups penne pasta, boiled and drained
1/2 tsp kosher salt
3-4 tbsp butter
2 cups shredded colby jack cheese
3/4 - 1 cup milk
Spray a small baking dish with Pam & preheat oven to 375. In the baking dish, make a layer of half the noodles, sprinkle on half the salt and top with pats of butter and 1 cup cheese. Repeat to make another layer of noodles, butter, salt and cheese. Pour in milk until the dish is about 1/3 full of milk. Bake at 375 for 30 mins, uncovered.
Recipe found here
2 cups penne pasta, boiled and drained
1/2 tsp kosher salt
3-4 tbsp butter
2 cups shredded colby jack cheese
3/4 - 1 cup milk
Spray a small baking dish with Pam & preheat oven to 375. In the baking dish, make a layer of half the noodles, sprinkle on half the salt and top with pats of butter and 1 cup cheese. Repeat to make another layer of noodles, butter, salt and cheese. Pour in milk until the dish is about 1/3 full of milk. Bake at 375 for 30 mins, uncovered.
Recipe found here
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