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

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

 

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“Kiss my grits!” ~ Flo Castleberry

Some things are just southern.

Fried chicken.

Pimento cheese.

SunDrop and Nehi.

Cornbread.

But nothing says southern like grits.

Luckily the rest of the United States have started to catch on and use them in recipes at great restaurants across the country.

If you are new to the south and want to solidify your place here – try this recipe. If you are already from here, you already understand the importance of trying this recipe.

This recipe is versatile – it’s great for breakfast or to add to any shrimp and grits recipe.

Perfect Cheese Grits

  • 4 cups chicken broth
  • 1 clove garlic, minced
  • 1 cup grits
  • 3 oz. Monterrey jack cheese, shredded
  • 1 oz. sharp cheddar cheese, shredded
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons heavy cream
  • salt and pepper to taste

Cook grits according to directions in chicken broth, adding garlic before grits.

Once grits are cooked, remove from heat and stir in cheese, butter and cream.

Season with salt and pepper.

Serve immediately.

-abp

“How quick come the reasons for approving what we like!” ~ Jane Austen

Some days I just need to make something quick for dinner.

I don’t mean a frozen pizza but something I actually make.

Something I can feel good about, knowing, I cooked dinner for my family.

But dang it,  sometimes I don’t feel like spending 30-45 minutes in the kitchen making dinner.

As you can tell, I’m not feeling very domestic today. I want/need to feed my family, I want/need to eat and I don’t want/need to get  take out.

The following recipe is a perfect fix for that dilemma.

Make a quick sauce. Boil noodles. Done.

20 minutes top.

I’ll even one up it and throw frozen garlic bread in the oven.

You know, I could try and be hip and say this is a “Meatless Monday” meal.

Even though it is just Sunday……but I’m just not that hip. 🙂

Oh well, it was very tasty, the hubs is happy and I can get back to working on my needlepoint.

Nice lazy day.

Pasta with Tuscan Cream Sauce

(adapted from Mel’s Kitchen Cafe)

  • 4 tablespoons butter
  • 4 cloves garlic, crushed or the kind in a jar
  • 1/2 tablespoon dried basil
  • 8 ounces cream cheese, softened and cut into 8 pieces
  • 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
  • 2 cups milk
  • 6 ounces Parmesan cheese, grated (about 2 cups)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt, more to taste, if needed

Melt butter in a skillet over medium heat. Cook garlic, stirring constantly for about 2 minutes.

Add basil, then cream cheese. Whisk constantly for 2-3 minutes until smooth and creamy

Stir in sun-dried tomatoes.

Gradually add the milk, ¼ cup at a time. Each time, whisking until completely blended in sauce.

Once all milk is incorporated, stir in cheese, pepper and salt.

Continue to cook over medium heat, stirring until the cheese is melted (5-10 minutes).

Serve over warm, cooked bow-tie pasta.

Garnish with Parmesan cheese and chopped tomatoes.

**This would be great with a grilled chicken breast**

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-abp