Monday, November 16, 2015

Pasta with Tomato Cream Sauce

Recipe found here

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced (I used 1/2)
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan, To Taste (I topped each individual bowl w freshly grated Parmesan)
Fresh Basil, Chopped (I used dried basil, maybe 1/2 tsp)
1-1/2 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and saute for about 6-8 minutes or until clear and tender. Add garlic and saute for a minute more.

Pour in tomato sauce and add salt, pepper, and sugar to taste.

Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Tuesday, November 10, 2015

Sausage and Bean Soup with Pasta

Recipe found here 

serves 6

*variation: For a creamier soup, puree about 3/4 of the beans before you add the cooked sausage back into the pot. Only add 3/4 of the beans into the pot, after you have sauteed the vegetables. Stick an immersion blender into the pot and puree the soup for just about 30 seconds. Then add the rest of the beans and the sausage and continue the recipe. It makes the soup thick and creamy.

1 15-ounce can of cannellini beans you like, drained
1 pound ground sausage, turkey or pork
1/2 medium onion, diced
1-3 medium carrots, diced
3 Tablespoons olive oil
2 garlic cloves, minced
1 15-ounce can petite diced tomatoes
6 to 8 cups chicken broth
1 teaspoon dried thyme (I used 1/2 tsp, add to taste)
1 bay leaf
salt and pepper
1 cup ditalini pasta, or any small pasta
grated Parmigiano Reggiano cheese

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, 6 cups of the chicken broth, thyme, bay leaf, some salt and pepper and the drained beans (*this is the point to puree the beans if you want to) and then add the sausage and cover the pot.

Cook for 30 - 45 minutes over low heat, at a gentle simmer.

After simmering add the pasta and cook, uncovered, until the pasta is tender (about 15 min). Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, add some more chicken broth.

Serve with grated cheese on top.

Variation: Add a couple of handfuls of fresh chopped greens like spinach, chard, etc. to the last 15 or 20 minutes of cooking time. 

Monday, November 2, 2015

White Chicken Chili

In large pot saute:
1 lb chicken, cubed
1 1/2 teaspoons garlic powder

1 Tablespoon vegetable oil

2 (15 oz) can great northern beans
1 (14 oz) can chicken broth
2 (4 oz) cans diced green chilies
teaspoon salt
teaspoon ground cumin
teaspoon dried oregano
teaspoon pepper
teaspoon cayenne pepper
1 cup frozen sweet corn  

Add when done simmering:
1 cup sour cream
1/2 cup whipping cream

 If you buy a rotisserie chicken and remove the meat, then just add it all to the pot and leave out the oil.
Bring to a boil. Reduce heat and simmer uncovered at least 30 minutes. Now add sour cream and whipping cream.

Serve with tortilla chips, cheese, cilantro etc.

Makes about 6-8 servings.

Thursday, September 24, 2015


Recipe found HERE 

1 small onion, grated (or onion powder)
2 Tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 large egg
3 Tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan (freshly grated, not Kraft)
1/4 cup plain Panko
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and Panko. Mix in the beef and pork (if you can't find pork just use all beef). Gently combine all.

Using about 2 Tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Add to sauce before serving, about 10 minutes before, to heat through.

Wednesday, September 23, 2015

Slow Cooker Chicken Fajitas

adapted from the Recipe found HERE

2 lbs boneless skinless chicken breast halves
2 (14.5 oz) cans petite diced tomatoes with green chilies (Rotel), drained
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 teaspoon ground cumin (1 tsp for less spice)
1 teaspoon paprika
3/4 teaspoon ground coriander (less for less spice)
1 teaspoon salt
3/4 teaspoon pepper
2 Tablespoons fresh lime juice
1 Tablespoon honey

For serving:
Flour tortillas, sour cream, fresh salsa, monterrey jack or mexican blended cheese.

Pour one of the cans of tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining can of tomatoes, then layer in remaining peppers and onions.

Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.

Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.

Monday, September 7, 2015

Baked Orange Chicken Meatballs

Recipe found here, adapted with less sesame oil etc.

1/4 cup milk

1 cup plain Panko breadcrumbs 

1 1/2 - 2 lbs pounds ground chicken

2 cloves garlic, minced 

2 teaspoons minced fresh ginger (1/2 tsp dried ground ginger)

2 Tablespoons minced scallions (green onion)

2 Tablespoons low sodium soy sauce 

1/4 teaspoon salt 

1/4 teaspoon black pepper


1/2 teaspoon sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger (1/4 tsp dried ground ginger)
1 1/2 teaspoons crushed red pepper flakes, more or less to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce


Preheat the oven to 500ºF. Spray a baking dish with cooking spray. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and breadcrumbs (add breadcrumbs slowly, add until meat stays together and is moist, not wet). Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. Place the shaped meatballs on the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce:

Add the sesame oil and olive oil to a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring, for about 1-2 minutes until golden brown. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.

Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

I served it with rice and drizzled sauce on each individual plate. You could add bell peppers to this dish. We also served with a side of fresh pineapple.

Wednesday, August 26, 2015

Southern Banana Pudding

This dessert is wonderful served warm. Just let it cool for a while after taking out of the oven. It won't store well as the bananas will blacken. Serve soon after baking and enjoy!

3 1/2 Tablespoons all-purpose flour
1 1/3 cups sugar
dash of salt
3 large eggs, separated
3 cups milk
1 teaspoon vanilla extract
1 (12 oz) package vanilla wafer
6 medium bananas
1/4 cup plus 2 Tablespoons sugar
1 teaspoon vanilla extract

Combine first 3 ingredients in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, stirring well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.

Layer one-third of wafer in a 3-quart baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.

Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup plus 2 Tablespoons sugar, 1 Tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended.

Spread meringue over custard, sealing to edge of dish. Bake at 325 degrees for 25-30 minutes or until golden. Yield 8 servings.