8 oz ziti uncooked
1 teaspoon olive oil
2 cups cherry tomatoes, halved
½ teaspoon salt
¼ teaspoon crushed red pepper
2 garlic cloves, minced
1 cup half & half
2 cups fresh spinach
6 tablespoons Gorgonzola cheese
Cook pasta omitting salt and oil in the water; drain. Heat the oil in a large skillet and add cherry tomatoes, salt, crushed red pepper and minced garlic cook for about 1 minute. Stir in the half & half and Gorgonzola cheese; cook for about 2 minutes until slightly thick, stirring occasionally. Stir in spinach and pasta; cook 1-2 minutes or until spinach wilts, tossing occasionally.
Yield 4 servings
This is great served with fresh baked bread!
Wednesday, April 21, 2010
Waffle Mix
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
½ cup sugar
4 tablespoons melted butter
¾ milk mixed with the lime juice (or more or less milk until it's the desired consistency that you like)
½ tablespoon lime juice – mix it in the milk
2 tablespoons oil
splash of vanilla
Mix all ingredients until smooth – add more milk if needed.
Pour in waffle maker and make your waffles. I like to top my waffles with fresh cut fruit, whipped cream, & powdered sugar! A GREAT weekend breakfast this one is! =)
2 tablespoons baking powder
1 teaspoon salt
½ cup sugar
4 tablespoons melted butter
¾ milk mixed with the lime juice (or more or less milk until it's the desired consistency that you like)
½ tablespoon lime juice – mix it in the milk
2 tablespoons oil
splash of vanilla
Mix all ingredients until smooth – add more milk if needed.
Pour in waffle maker and make your waffles. I like to top my waffles with fresh cut fruit, whipped cream, & powdered sugar! A GREAT weekend breakfast this one is! =)
Slow Cooker Apple Pork Loin
6 apples peeled, cored and cut into 8 wedges (I use Granny Smith)
1 large red onion, roughly chopped
¼ teaspoon ground cinnamon or to taste
4.5 pounds pork tenderloin (you can use any pork roast, I am partial to the tenderloin)
½ teaspoon salt
½ teaspoon ground black pepper or to taste
1 (24oz)jar cinnamon-flavored applesauce
½ teaspoon ground cinnamon or to taste
Place apples and onion into the bottom of a slow cooker, and sprinkle with ¼ teaspoon cinnamon.
Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with ¼ teaspoon cinnamon.
Cook on Low setting for 8 hours. Serve the roast topped with the sauce, apples and onions.
**This is one of Toms favorites!**
1 large red onion, roughly chopped
¼ teaspoon ground cinnamon or to taste
4.5 pounds pork tenderloin (you can use any pork roast, I am partial to the tenderloin)
½ teaspoon salt
½ teaspoon ground black pepper or to taste
1 (24oz)jar cinnamon-flavored applesauce
½ teaspoon ground cinnamon or to taste
Place apples and onion into the bottom of a slow cooker, and sprinkle with ¼ teaspoon cinnamon.
Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with ¼ teaspoon cinnamon.
Cook on Low setting for 8 hours. Serve the roast topped with the sauce, apples and onions.
**This is one of Toms favorites!**
Grilled Green Apple & Gruyere Sandwich
8 slices of bread (I of course use my homemade wheat bread)
8 teaspoons of butter
1 Granny Smith apple, cored, quartered, & sliced thin
1 ½ cups grated Gruyere cheese
4 tablespoons honey
1 pinch black pepper
Cinnamon to dust the tops of the apples
Preheat a large griddle to 325*.
Spread once side of each of the bread slices with butter (as if you were making grilled cheese), place butter side down of 4 slices of bread on the skillet. Top each slice with a layer of apple slices, shredded cheese, honey, pepper, and cinnamon. Top with remaining bread butter side up, creating 4 sandwiches.
Cook for 3-4 minutes or until bottom slice of bread is golden brown before flipping. I have found it is necessary to use large wide tongs to flip these babies or the apples go all over. Don't attempted with a regular spatula – you need to pinch the bread together when you go to flip or you'll have a mess --- ask me how I know! There is a learning curve to flipping these babies. Then continue to cook that side until that slice of bread is golden brown. Slice in half and serve warm.
***The boys LOVE this one for lunch!***
8 teaspoons of butter
1 Granny Smith apple, cored, quartered, & sliced thin
1 ½ cups grated Gruyere cheese
4 tablespoons honey
1 pinch black pepper
Cinnamon to dust the tops of the apples
Preheat a large griddle to 325*.
Spread once side of each of the bread slices with butter (as if you were making grilled cheese), place butter side down of 4 slices of bread on the skillet. Top each slice with a layer of apple slices, shredded cheese, honey, pepper, and cinnamon. Top with remaining bread butter side up, creating 4 sandwiches.
Cook for 3-4 minutes or until bottom slice of bread is golden brown before flipping. I have found it is necessary to use large wide tongs to flip these babies or the apples go all over. Don't attempted with a regular spatula – you need to pinch the bread together when you go to flip or you'll have a mess --- ask me how I know! There is a learning curve to flipping these babies. Then continue to cook that side until that slice of bread is golden brown. Slice in half and serve warm.
***The boys LOVE this one for lunch!***
Tuesday, April 20, 2010
Sour Cream Coffee Cake
2/3 cup chopped pecans
2 tablespoons brown sugar
1 ½ tsp ground cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream
Confectioners' sugar
In a small bowl, mix the pecans brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream.
Pour half of the batter into a greased and floured 10 inch fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
2 tablespoons brown sugar
1 ½ tsp ground cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream
Confectioners' sugar
In a small bowl, mix the pecans brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream.
Pour half of the batter into a greased and floured 10 inch fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Honey-Glazed Grilled chicken and Penne Salad
¾ cup dry penne pasta
salt
¼ cups plus 2 tablespoons olive oil
1 cup honey
1 tablespoon mixed peppercorns
1 pound chicken with skin
2 large carrots, peeled and sliced into matchsticks – about 1 cup
¾ cup roughly chopped, roasted and salted almonds
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
2 tablespoons sherry vinegar
2 cups mixed baby lettuces
ground black pepper
Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, toss with 1 tablespoon olive oil. Set aside.
Meanwhile, heat ¼ cup oil in a large skillet over medium-high heat. Add the honey, peppercorns, and season with a little salt. Cook about 2 minutes. Set aside.
Grill the chicken on high heat for about 1 ½ minutes per side. (You can also fry) or until slightly charred. Reduce the heat and cook for an additional 12-16 minutes, basting frequently with the honey glaze until cooked through. Transfer to a plate and set aside to cool; once cool, discard the skin, remove the meat from the bones and shred.
Toss with pasta and salad greens, carrots, almonds, basil & parsley. Drizzle vinegar over top and salt & pepper to taste. Toss & serve.
salt
¼ cups plus 2 tablespoons olive oil
1 cup honey
1 tablespoon mixed peppercorns
1 pound chicken with skin
2 large carrots, peeled and sliced into matchsticks – about 1 cup
¾ cup roughly chopped, roasted and salted almonds
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
2 tablespoons sherry vinegar
2 cups mixed baby lettuces
ground black pepper
Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, toss with 1 tablespoon olive oil. Set aside.
Meanwhile, heat ¼ cup oil in a large skillet over medium-high heat. Add the honey, peppercorns, and season with a little salt. Cook about 2 minutes. Set aside.
Grill the chicken on high heat for about 1 ½ minutes per side. (You can also fry) or until slightly charred. Reduce the heat and cook for an additional 12-16 minutes, basting frequently with the honey glaze until cooked through. Transfer to a plate and set aside to cool; once cool, discard the skin, remove the meat from the bones and shred.
Toss with pasta and salad greens, carrots, almonds, basil & parsley. Drizzle vinegar over top and salt & pepper to taste. Toss & serve.
Slow Cooker Cheesy Chicken & Tortillas
4 boneless, skinless chicken breasts halves
1 (1oz) pkg mild taco seasoning mix
5 ¼ cups chicken stock
2 tablespoons butter
2 (10.75oz) cans condensed cream of chicken soup (98% fat free)
10 fajita-sized flour tortillas (10 inch) cut into 1 inch pieces
4 cups shredded Mexican cheese blend
Sour cream to use as topping
Hot cooked long-grain rice
Place chicken into slow cooker. Top with all but 2 tablespoons of taco seasoning. Pour 3 ½ cups of stock over the chicken.
Cover and cook on low for 4-6 hours or until the chicken is cooked through. Remove the chicken to a cutting board, and shred using 2 forks.
Heat the oven to 350*.
Heat the butter in a 3 quart saucepan over medium heat. Stir in the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
Layer ½ of the chicken mix, tortillas, and cheese in a 3 quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling, serve over rice with a dollop of sour cream.
1 (1oz) pkg mild taco seasoning mix
5 ¼ cups chicken stock
2 tablespoons butter
2 (10.75oz) cans condensed cream of chicken soup (98% fat free)
10 fajita-sized flour tortillas (10 inch) cut into 1 inch pieces
4 cups shredded Mexican cheese blend
Sour cream to use as topping
Hot cooked long-grain rice
Place chicken into slow cooker. Top with all but 2 tablespoons of taco seasoning. Pour 3 ½ cups of stock over the chicken.
Cover and cook on low for 4-6 hours or until the chicken is cooked through. Remove the chicken to a cutting board, and shred using 2 forks.
Heat the oven to 350*.
Heat the butter in a 3 quart saucepan over medium heat. Stir in the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
Layer ½ of the chicken mix, tortillas, and cheese in a 3 quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling, serve over rice with a dollop of sour cream.
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