Category: Food

“It’s not enough to be busy, so are the ants. The question is – what are we busy about” ~ Henry David Thoreau

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Ok, so I have been gone for a while now. But I have been busy. The normal everyday busy of having a family is always present but I have also started a new business designing and painting needlepoint canvases.

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Click logo to see my designs.

But I have still been cooking and I’m still a recipe contributor to my local monthly lifestyle paper. I would really like to put all those recipes here but sometimes I just don’t have time to write intros etc., so…… there may be times there is just the recipe and the pic.

I hope all is well with everyone in the food blog world and I really hope to see more of you soon!

-abp

 

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Pasta E Fagioli

  • 1 cup ditalini Pasta
  • 2 tablespoons olive oil, divided
  • 1 pound Italian sausage, casings removed
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cups chicken broth
  • 16 oz can tomato sauce
  • 1 cup water
  • 15 oz can petit diced tomatoes
  • 15 oz can kidney beans, drained
  • 15 oz can white northern beans, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt/pepper to taste
  • Cook pasta according to directions, drain and set aside.

In a large stock pot, cook sausage in one tablespoon of oil until cooked through, breaking up into small pieces as you cook.

Next add carrots, onion, celery and garlic to pot with sausage (add more oil if needed) and cook until softened. 

Add in chicken broth, water,tomatoes and tomato sauce along with seasonings and bring to a boil. Reduce to simmer and cook uncovered for 15 mins. Then add in pasta and beans. 

Serve with crusty garlic bread. 

 

 

 

“The hard thing about business, is minding your own” ~ unknown

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Ok, not going to lie – all the negativity being thrown around on social media is just bringing me down. Granted, I have my own opinions on everything but I want none of the drama. So, since it’s been a while since I have posted anything, I figured it was time for a little good – good food, that is!!

We can all agree on that!

This recipe is so full of flavor but very light! 

Simple to make as well. 🙂

Pad Thai Salad

Salad

  • 3 cups cooked, boneless/skinless chicken breasts, shredded (1 -1.25  lbs)
  • 2 cups shredded cabbage (I used the bagged kind for ease)
  • 1.5 cups shredded carrots
  • 1 small green apple, cut into matchsticks or small cubes (do this last so the apple will not brown)
  • ½ cup green onions, chopped
  • ½ cup cilantro, chopped
  • ½ cup chopped peanuts

Dressing

  • 2 cloves minced garlic (jar kind works)
  • ½ teaspoon jalepeno pepper, minced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons white sugar
  • 1 teaspoon lime juice
  • 1 Tablespoon olive oil
  • ½ teaspoon fish sauce
  • ¼ cup creamy peanut butter
  • ¼ cup water

In a large salad bowl, combine chicken, carrots, cabbage, green onions and cilantro. Toss to mix well.

In a medium bowl, mix together garlic, peppers, soy sauce, vinegar, sugar, lime juice, oil and fish sauce. Whisk until combined. Add this along with the water and peanut butter to a small food processor. Blend until smooth.

Add apple to salad and pour dressing over salad. Toss until salad is well coated. Serve immediately. Garnish with chopped peanuts.

Salad and dressing can be stored separately in refrigerator until ready to serve.


-abp

“If you don’t have time to do it right, when will you have time to do it over?” ~ John Wooden

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I get so excited when I find simple recipes that don’t taste simple!

There are times I do not mind spending 1 hour + in the kitchen on one meal but I must admit, those times are getting fewer and fewer. The problem is that I miss all the goodness of those hours slaving away in the kitchen. So when I run across recipes that give me both yummy and quick – I’m sold!

Garlic Cilantro Shrimp

  • 1 cup fresh cilantro, chopped
  • 1 head of garlic, roasted (directions below)
  • Juice of 1 lime
  • 1 Tablespoon dry white wine
  • 4 Tablespoons olive oil, divided
  • 1 Tablespoons chili sauce
  • 2 tablespoons butter
  • 1 lb shrimp, peeled and deviened
  • salt and pepper
  • 3-4 cups jasmine rice, cooked

In a large bowl, combine roasted garlic (squish it out of the head of garlic), lime juice, wine, 3 tablespoons olive oil and chili sauce. Whisk until smooth.

Stir in cilantro, mix well.

Pat shrimp dry and season with salt and pepper.

In a medium skillet, heat 1 tablespoon olive oil and butter over medium high heat. Add shrimp and cook on both sides for 2-3 minutes each or until cooked through.

Remove from pan and stir into cilantro mixture until well coated.

Serve over Jasmine rice with garlic bread.

Roasted Garlic

Preheat oven to 400º. Trim the top off a head of garlic (leaving it intact). Place on a piece of foil and drizzle with olive oil. Wrap foil up around the garlic, place in baking dish and cook for 45 mins. Remove from oven and let cool. You then should be able to pick up garlic and squeeze it out the top of it’s shell.

-abp

“In Italy, they add on work and life to food and wine.” ~ Robin Leach

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There is nothing better for the perfect summer snack than a Caprese salad. Home grown tomatoes with fresh sliced mozzarella and basil topped with a high quality olive oil and a nice balsamic vinegar drizzle. So yummy and refreshing!

I wanted to extend this appetizer into a meal so with the addition of a few basic ingredients – that’s what I did.

Turned out to be a great light summer dinner.

Caprese Chicken Pasta

  • 2 cups frozen (drained) or tightly packed fresh spinach
  • 1/2 medium sized onion, chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced (jar kind is fine)
  • 2 (14.5 oz) cans Italian seasoned diced tomatoes (must be the Italian style!)
  • ½ cup chicken stock
  • ¾ cup heavy cream
  • 1 Tablespoon corn starch
  • salt
  • pepper
  • 10 oz short pasta of your choice (penne, bowtie, elbow etc.), cooked to al dente
  • 2 fresh tomatoes, chopped
  • 1 small bunch of basil, julienned
  • Mozzarella cheese, cubed
  • Balsamic vinegar, optional

In a large pot, heat olive oil over medium high heat, add onion and cook for 5-7 mins or until onions are softened a bit. Add in garlic, cook for about 30 seconds, then stir in spinach and chicken and cook for an additional 5 mins.

In a small bowl, make a slurry (whisking together til smooth) with the heavy cream and cornstarch, add this along with the chicken stock and tomatoes to the pot.

Bring to a boil, reduce to a simmer and stir in pasta. Salt and pepper to taste.

Cover and simmer for 10 minutes.

Serve in bowls, garnish with chopped tomatoes, basil, cheese and a drizzle of balsamic vinegar.


-abp

 

 

 

“Be quick, but don’t hurry.” ~ John Wooden

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Shrimp dishes can be unbelievably quick!

And sometimes (a lot of times) quick is what I really need. Especially in the summer. It stays light out for so long ( I LOVE that though), the night slips up on you! Next thing I know it’s 7:15 and I haven’t even to begin to start supper.

This is why I always have frozen peeled and deveined shrimp in my freezer. It thaws super quick and with a little seasoning and rice – you have a dinner.

There is a little more to the following recipe but it’s still a quick one!

Honey Garlic Shrimp and Noodles

  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 2 tablespoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 green onions, chopped
  • 2 teaspoons cornstarch
  • 1-2 tablespoons water
  • 8 oz, udon noodles, cooked

Whisk together honey, soy sauce, garlic, ginger in a medium bowl.

In a large zip lock bag, place shrimp and 1/4 of the sauce in the bag. Coat well and refrigerate for at least 15 minutes and/or up to 8 hours.

Heat olive oil in large skillet over medium high heat. Remove shrimp from marinade (discard marinade) and cook shrimp for about a minute per side. Add in the remaining sauce and cook until heated through, add the cornstarch slurry (whisked water and cornstarch) bring to a simmer until thickened.

Serve shrimp and sauce over cooked udon noodles. Sprinkle with green onions.


-abp

“You may be a redneck if… your lifetime goal is to own a fireworks stand.” ~ Jeff Foxworthy

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The 4th of July may be over but it doesn’t mean you can’t still have firecrackers!

Below is a super simple recipe that would be great for any type of gathering. Whether it be July 4th, Labor Day, Memorial Day or for Tailgaiting.

It’s a spicy twist on the classic Baked Ranch Oysters crackers.

Every now and then we all need a little spice in our life!

Fire Crackers

  • 1 (13 oz) box of Cheez-Its
  • 1 (1 oz) package of dry ranch dressing
  • ½ cup vegetable oil
  • 1-4 teaspoons of red pepper flakes (all depends on desired heat, omit if you don’t want any spice)

Preheat oven to 250º.

In a large bowl, mix together all ingredients making sure to get crackers evenly coated.

Spread evenly on a foil lined baking sheet.

Bake for 15-20 or until oil seems to have absorbed.

Remove, cool on sheet and enjoy. Store in a zip lock bag.


-abp

“Nothing awakens reminiscence like an aroma.” ~ Victor Hugo

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There are several reasons I love a crockpot.

First of all, the ease of making dinner and second how it fills your house with a fabulous aroma. Makes me look forward to dinner all day long. Another reason is pretty easy clean up – especially if you use those handy little crockpot liners.

This meal was no exception.

Crockpot Chicken Marsala

  • 1 lb chicken breasts (if they are particularly large, I cut them in half)
  • 1 cup Marsala wine
  • 1 cup sliced mushrooms
  • 4 teaspoons jarred minced garlic
  • 1/2 cup water
  • 1/4 cup cornstarch
  • salt/pepper
  • Prepared Rice (I prefer Jasmine Rice)

Season chicken with salt and pepper then place in crockpot.

Add in mushrooms and garlic. Top with Marsala wine.

Cook on low for 5 hours.

In a bowl, make a slurry with the water and cornstarch by mixing together until dissloved. Remove chicken from crockpot and pour in slurry, stirring to combine. Place chicken back in crockpot and turn up to high and cook for an addition 30 minutes. Season with salt and pepper if needed.

Serve over rice.


-abp

 

“Do you know how helpless you feel if you have a full cup of coffee in your hand and you start to sneeze?” ~ Jean Kerr

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I’m still enjoying the new kitchen so I’ve been spending quite a bit of time in there.

This has made the men in my life happy.

The following is a very simple recipe I can honestly say I wasn’t expecting to be anything special but it got rave reviews from the family.  Unfortunately, I have had a nasty cold and I couldn’t really taste it so I’m taking their word for it! These colds our little princess brings home from school really knock mommy on her butt.

I have caught every. single. one. Totally over it.

Shrimp and Spinach Pasta

  • 1 lb fresh shrimp, peeled and deviened
  • 5 medium, vine ripened tomatoes
  • 3 cups, lightly packed spinach
  • 5 cloves garlic, minced (jar kind is fine)
  • garlic salt
  • pepper
  • paprika
  • 1 teaspoon Italian seasoning
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  •  A pinch of crushed red pepper, more if you light more heat.
  • 8-10 oz of cooked fettuccine
  • Grated Parmesan cheese

Season shrimp with pepper, paprika and garlic salt.

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium/high heat.  Add shrimp and cook for 2-3 minutes per side, or until no longer translucent.

Once cooked add in garlic and cook for 30 seconds or until fragrant. Next, add tomatoes, lemon juice, red pepper, Italian seasoning and the remaining 2 tablespoons of butter. Stir and cook over medium heat for 2-3 minutes.

Finally, add in fresh spinach, cover for a few minutes  to wilt then stir to combine.

Salt and pepper to taste.

Serve over cooked fettuccine and top with Parmesan cheese.

-abp

“I always had a fantasy of being a chef, because I like kitchen life.” ~ Geoffrey Rush

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Have new kitchen, will cook.

There is nothing like a new kitchen to get you out of the cooking rut. I’ve always loved to cook but for the past year, I’ve had to drag myself to the kitchen. I don’t know what the problem was but I believe I found a solution!

A new kitchen!

We just moved and I love, love the new space. The best part about it is that there are tons of cabinets! This makes it so easy to get to the things you need to cook. No digging or unstacking required. Makes putting up clean dishes a breeze as well.

So, hopefully now I can get back to the business of cooking and blogging about it.

Recipe #2 cooked in new kitchen is as follows:

Fajita Pasta

  • 1 lb chicken breast, cut into 1 inch cubes
  • 2 tablespoons oil
  • 1 packet of taco seasoning, divided
  • 1 medium yellow or sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped (I used red and yellow because my husband doesn’t like green)
  • 4 cloves garlic, minced (jar kind is fine)
  • 2 cups chicken broth
  • 1/2 heavy cream
  • 1 can Rotel tomatoes (mild for less heat)
  • 8 oz of bowtie pasta
  • 1/2 teaspoon salt
  • sour cream
  • cilantro (optional, didn’t have any but wish I had)

Season chicken with half of the taco seasoning. Heat 1 tablespoon of oil in large skillet over medium high heat and cook chicken until cooked through (approx 8-9 mins). Remove from pan.

While chicken cooks, season chopped veggies with the remaining half of taco seasoning. After removing chicken, add the other tablespoon of oil to skillet, followed by the vegetables. Cook, stirring occasionally until they are slightly charred then add in the minced garlic and stir for around 30 seconds. Once done, remove and add to chicken.

In the same skillet add the broth, cream, rotel, salt and pasta, scraping the browned bits off bottom of skillet. Bring to a boil, cover and reduced to medium. Cook for 15 minutes or until liquid is absorbed. Finally, add chicken and veggies back to skillet and warm through.

Serve with a dollop of sour cream and sprinkled with chopped cilantro.


-abp

 

“Warning: Going to Sleep on Sunday night will cause Monday.” ~ unknown

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What goes better with a cold, rainy night than a good ole bowl of warm chili??

I can’t think of much else…..

It’s also perfect for winding down the weekend on Sunday night.

So, if you happen to have a cold, rainy, Sunday night – you will have pure perfection with this recipe!

Sunday Night Chili

  • 12 ounces packaged bacon
  • 1 lb lean ground beef
  • 1 red bell pepper, diced
  • 1 sweet onion, diced
  • 1, 15 oz can diced tomatoes
  • 1, 8 oz can tomato paste
  • 1, 15 oz can light red kidney bean, plus one can of water
  • 1, 15 oz can of black beans, rinsed, plus one can of water
  • 1.5 Tbsp Chili powder
  • 2 Tbsp minced garlic
  • 1 bay leaf
  • 1.5 Tbsp sugar
  • 1 Tbsp Worcestershire
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt (more or less to taste)
  • Shredded cheese, green onion, Fritos and sour cream for toppings
Cook bacon until crisp, remove, crumble once cooled.
In bacon grease cook onion and red pepper for 2 mins then add in ground beef, cook until browned, drain excess grease.
Add crumbled bacon and remaining ingredients. Bring to a boil, cover and reduce to a simmer. Cook for 1-1.5 hours. Salt/pepper to taste and serve with toppings of your choice.
chili
-abp