From the kitchen of Jenny Welte
We had this for dinner last night and even Josh (who hates tomatoes) loved it!
Cook 1 pound penne pasta according to package directions. Drain and set aside. While pasta is cooking, heat 2 Tbsp olive oil in a medium size saucepan over medium heat. Add 2 cloves of garlic and cook for about two minutes. Add 7 medium sized ripe tomatoes (peeled, seeded and cut into 1/2 inch pieces), 1 1/2 Tbsp balsamic vinegar, 1 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp tomato paste and 1 Cup finely chopped spinach. Turn heat to medium high and cook for about 10 minutes - until tomatoes lose their shape, crushing larger chunks with a fork. Stir in 1 Tbsp olive oil and 1 Tbsp chopped fresh basil. Stir sauce together with pasta in a large serving bowl. Stir in 2 Tbsp grated Parmesan cheese.
It had lots of flavor and definately tasted fresh and summery... even in October.
Wednesday, October 15, 2008
Monday, October 13, 2008
Autumn Sausage Casserole
From the kitchen of Stacey Blessing Hicklin
Here is a recipe. It is the first time I made it, but it tastes good--and the whole house smells autumny.
Autumn Sausage Cassarole (in a crockpot)
1 pound sausage (I used lean Italian Turkey)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice (I used brown rice)
1/2 cup raisins1 T dried parsley flakes1 T brown sugar
1/2 tsp Jamaican Jerk
1/2 tsp cinnamon
black pepper
1/2 cup chicken broth
I browned the sausage and sautéed the onions before dumping everything in the crockpot on low. I find that my crockpot cooks too quick and I end up turning it off early. I found this here: With a few changes. Next time I would add a can of black beans and maybe a sweet potato. Eli and Emma are both home from school today and every time they come in from playing outside, they remark on how yummy dinner smells. It smells like autumn.
Here is a recipe. It is the first time I made it, but it tastes good--and the whole house smells autumny.
Autumn Sausage Cassarole (in a crockpot)
1 pound sausage (I used lean Italian Turkey)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice (I used brown rice)
1/2 cup raisins1 T dried parsley flakes1 T brown sugar
1/2 tsp Jamaican Jerk
1/2 tsp cinnamon
black pepper
1/2 cup chicken broth
I browned the sausage and sautéed the onions before dumping everything in the crockpot on low. I find that my crockpot cooks too quick and I end up turning it off early. I found this here: With a few changes. Next time I would add a can of black beans and maybe a sweet potato. Eli and Emma are both home from school today and every time they come in from playing outside, they remark on how yummy dinner smells. It smells like autumn.
Feta Stuffed Chicken Breast
From the kitchen of Jaime Robertson
great idea!!! i just made this recipie tonight.....it was amazing....i made it with a greek salad and white rice....
Feta Stuffed Chicken Breast
1/4 cup crumbled basil and tomato feta cheese
2 tablespoons cream cheese
4 skinless boneless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon olive oil
1/4 cup chicken broth
10 ounce package prewashed fresh spinach trimmed
2 tablespoons pecan pieces toasted
1 tablespoon lemon juice
Lemon slices halved
Directions
In a small bowl combine feta cheese and cream cheese then set aside. Using a sharp knife cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt. In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink turning once. Remove chicken from skillet then cover and keep warm. Carefully add chicken broth to skillet and bringing to boiling then add half of the spinach. Cover and cook 3 minutes. Remove spinach from skillet reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice. To serve divide spinach mixture among 4 dinner plates. Top with chicken breasts and garnish with lemon slices.
great idea!!! i just made this recipie tonight.....it was amazing....i made it with a greek salad and white rice....
Feta Stuffed Chicken Breast
1/4 cup crumbled basil and tomato feta cheese
2 tablespoons cream cheese
4 skinless boneless chicken breast halves
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon olive oil
1/4 cup chicken broth
10 ounce package prewashed fresh spinach trimmed
2 tablespoons pecan pieces toasted
1 tablespoon lemon juice
Lemon slices halved
Directions
In a small bowl combine feta cheese and cream cheese then set aside. Using a sharp knife cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary secure openings with wooden toothpicks. Sprinkle chicken with pepper and salt. In a large nonstick skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink turning once. Remove chicken from skillet then cover and keep warm. Carefully add chicken broth to skillet and bringing to boiling then add half of the spinach. Cover and cook 3 minutes. Remove spinach from skillet reserving liquid in pan. Repeat with remaining spinach. Return all spinach to skillet. Stir in the nuts and lemon juice. To serve divide spinach mixture among 4 dinner plates. Top with chicken breasts and garnish with lemon slices.
Sunday, October 12, 2008
Caesar Shells
This is one of my favorite pasta dishes - lots of flavor, quick and easy to make and very filling!
Cook 16 oz box of mini pasta shells until tender and drain. In a large skillet, heat 2 Tbsp olive oil until hot. Add 6 large cloves of chopped garlic (I cheat and use 12 tsp of minced garlic from a jar) and saute' for 20 seconds. Quickly add a 12 oz can of petite diced tomatoes with juice. Let cook over medium heat for 5 minutes, stirring occasionally. Reduce heat. Add 2 Tbsp chopped basil. Stir in 1 pint heavy cream. Cook until slightly thickened. In a large bowl, pour mixture over cooked pasta shells. Stir in 3/4 cup freshly shredded parmesan cheese, 1 Tbsp salt (I use less salt) and black pepper to taste. Serve immediately.
I like the vegetarian version, but you can also add grilled chicken or shrimp.
Cook 16 oz box of mini pasta shells until tender and drain. In a large skillet, heat 2 Tbsp olive oil until hot. Add 6 large cloves of chopped garlic (I cheat and use 12 tsp of minced garlic from a jar) and saute' for 20 seconds. Quickly add a 12 oz can of petite diced tomatoes with juice. Let cook over medium heat for 5 minutes, stirring occasionally. Reduce heat. Add 2 Tbsp chopped basil. Stir in 1 pint heavy cream. Cook until slightly thickened. In a large bowl, pour mixture over cooked pasta shells. Stir in 3/4 cup freshly shredded parmesan cheese, 1 Tbsp salt (I use less salt) and black pepper to taste. Serve immediately.
I like the vegetarian version, but you can also add grilled chicken or shrimp.
Please help!
So, after reading countless facebook status (statii?) relating to what everyone is fixing for dinner, I thought it would be fun to share some recipes and get some new ideas for meals. If you want to add a recipe, you can do so as a comment, or you can email me and I'll set it up so that you can post your recipes right on the blog. Thanks for playing along!
Subscribe to:
Comments (Atom)