I hate that I have been MIA for the passed few days but I worked late on Thursday and then the weekend was just crazy busy! In a good way – there just was not any time to sit down at the computer.
Also, I did try a cookie recipe but it was a FAIL. So I didn’t post about that. 😦
It’s been quite rainy here and I love it. Maybe I’m weird but rain makes me happy. Granted I would not want it all the time but I welcome it most anytime – as long as I’m not on a trip sightseeing. Or at the beach. Or Disney World. Or driving a long way. Ok, well maybe I just like it to rain when I’m home or at work or at church. There is something comforting about it.
As fun as the weekend has been and as much as I love to go out and eat, I’m happy to be back in the kitchen.
Tonight I’m trying a Paula Deen recipe. Two actually.
Quick Italian Salad and Chicken Pesto Pasta
The salad is simple.
Grab a bag of Italian blend salad mix and a cup of halved cherry tomatoes. Toss.
(I totally forgot to add the tomatoes in – duh)
Next whisk up the following in a bowl.
- 1 envelope of zesty italian dressing mix
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 3 tablespoons of prepared ranch dressing.
You then drizzle the dressing over salad and refrigerate any leftovers up to 2 weeks.
Of course I must add Parmesan cheese and croutons.
For the Chicken Pesto Pasta you will need:
- 1 (16-ounce) package fettuccine (didn’t have – so used linguine)
- 1 pound fresh chicken tenderloins (I used cutlets)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow squash, halved lengthwise and thinly sliced
- 1 zucchini, halved lengthwise and thinly sliced
- 2 cups heavy whipping cream
- ¼ cup prepared pesto (I used around a ½ cup)
First, cook fettuccine according to package directions, drain, set aside.
Heat olive oil in large skillet over medium heat. Season chicken with salt and pepper and cook for 2-3 minutes per side, or until golden brown.
Remove and cut into ½ inch pieces.
Add onion and bell pepper to skillet and cook for 3-4 minutes, or until tender.
Next, add squash and zucchini and cook and additional 3-4 minutes.
Stir in cream and pesto and cook for 5 minutes – so it is slightly thickened.
Add pasta and chicken, toss to coat and to warm back up.
Serve with garlic bread or these Parmesan Knots that I really like to do – I’ll have to share that recipe with you sometime soon!
As I mentioned last week – the peanut gallery will not be getting dessert since they are getting dinner but I do hope to be making a Creamy Peanut Butter Tart later in the week they can taste test for me!!! Keep an eye out for that!
****This is my take on the pasta (fyi – the peanut gallery loved it), I think the sauce was missing something. That was one reason I added more pesto. I believe it needed to be finished off with wine or chicken broth to give a little more flavor, maybe saute some garlic with it too. It was a little bit too much just cream for me. Get what I’m saying? – no kick. It was really good but next time I make it – I will doctor it up. But hey – that’s just me, some people like it more on the tame side. ****
I hope everyone had an enjoyable weekend. These weeks are just flying by!! Christmas is just around the corner and that makes me hyperventilate.
Don’t get me wrong – Christmas is my favorite time of the year! It’s just that I will be hosting Thanksgiving and Christmas dinner – that plus 3 trees and a Christmas village. Whew. I’m tired just thinking about it……..
~Catch ya later~