Pasta Milan

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Pasta Milan

Makes 4 servings

 

2 cups penne pasta

1/2 cup frozen green peas

1 cup asparagus tips

2 cloves garlic, minced

4 ounces Gorgonzola cheese

4 ounces Asiago cheese

1/3 cup heavy whipping cream

Salt and pepper to taste

 

Bring a large pot of water to a boil

Add pasta, peas and asparagus to boiling water

Cook for 5-8 minutes or until pasta is al dente, drain

In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste

Toss pasta and vegetables with cheese mixture

Stir until the cheese has melted and the pasta is well coated with the sauce

Serve immediately

Mummy Dogs

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Korbyn and his sister were at it again!  They kicked me out of the kitchen and made this great snack for us.  Fun to make and fun to eat!!!

 

Mummy Dogs

1 tube of crescent rolls

Cheese Slices

Hot Dogs

 

Heat oven to 375

Unroll dough; separate at perforations, creating 4 rectangles

Press perforations to seal

With a sharp knife or a rotary pizza cutter, slice each rectangle lengthwise into about 10 pieces

Slice cheese slices into quarters

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog

About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face”

On greased cookie sheet, place wrapped hot dogs (cheese side down)

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot

Use ketchup and mustard, draw features on “face”

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Balsamic-Glazed Stuffed Chicken Breasts

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Balsamic-Glazed Stuffed Chicken Breasts

Serves 4

 

4 skinless, boneless chicken breasts

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

 

3 tablespoons butter, melted

4 tablespoons shredded Parmesan Cheese

8 tablespoons basil pesto

8 teaspoons chopped sundried tomatoes

1 cup shredded mozzarella cheese

 

Toothpicks

1 tablespoon olive oil

 

1/3 cup balsamic vinegar

2 tablespoons brown sugar

4 cloves garlic, minced

 

Preheat oven to 350 degrees

Cut a pocket 3/4 of the way through the thickest side of each chicken breast

If meat is thick, pound flat to make it easier to fill

Season chicken with oregano, basil, salt, and pepper

Mix together parmesan and mozzarella cheese, basil pesto, sun dried tomatoes and melted butter

Scoop mixture into each breast

Insert toothpicks diagonally into each breast to seal

Heat olive oil in a cast iron skillet over medium heat

Add stuffed chicken breasts and cook until golden, about 2 minutes per side

While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl

Pour into the skillet around the chicken

Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes

Spoon some glaze over each breast

Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes

Remove toothpicks and drizzle with pan juices to serve

Pasta Pomodoro

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Pasta Pomodoro

Serves 4

 

1/2 (16 ounce) package angel hair pasta

2 tablespoons olive oil

3/4 cup onion, chopped

4 cloves garlic, minced

2 cups roma tomatoes, diced

3 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

Crushed red pepper to taste

Black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

 

 

Bring a large pot of water to a boil

Add pasta and cook until al dente; drain

Pour olive oil in a large deep skillet over medium heat

Sauté onions until lightly browned

Reduce heat to medium-low and add garlic, tomatoes, vinegar and chicken broth

Simmer for about 8 minutes

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce

Simmer for about 5 more minutes and serve topped with grated cheese

Spider Deviled Eggs

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Spider Deviled Eggs

 

Place eggs in a pan of cold water

Bring to a hard boil

Cover and remove from heat

Set sit for 15 minutes

Place eggs in an ice bath

Remove each egg and crack shell all around

Place back in ice bath for 10 minutes

Gently peel each egg and rinse with cold water

With a sharp knife, cut across the egg making 2 half’s

Scoop out the yolk and set aside

Mix yolks with mayonnaise or miracle whip, mustard, relish, sugar and garlic powder

Start with a small amount of the mayonnaise or miracle whip. You can always add more if the mixture is to dry

You can put the mix in a pastry bag or use 2 spoons to fill each egg white

Place these on a bed of lettuce to keep them from moving around

 

Cut olives in half and place 1 half on each filled egg as the spider body

Cut the other olive half into 4 strips

Cut each stripe in half so you end up with 8 thin olive pieces for legs

Arrange 4 olive legs on each side for the spider body

 

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Grilled Pineapple

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Grilled Pineapple

 

1 can of pineapple rings, drained

4 tablespoons honey

2 tablespoon butter, melted

1 dash hot pepper sauce

Salt to taste

 

Mix honey, butter, hot pepper and salt in a bowl

Add pineapple and coat well with mixture

Cover and let marinate at least 30 minutes or overnight

Grill pineapple on preheated grill for 2-3 minutes per side

Enjoy!

Lemon Bars

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Lemon Bars

Makes about 30 bars

 

Crust

1 1/2 cups flour

1/2 cup confectioners’ sugar

3/4 cup butter

 

Filling

4 eggs

1 1/2 cup white sugar

3 tablespoons flour

1 teaspoon baking powder

1/2 cup lemon juice

 

Preheat oven to 350 degrees and grease a 9×13 pan

In a medium bowl stir together 1 1/2 cups flour and 1/2 cup confectioners’ sugar

Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs

Press the mixture into the bottom of the pan

Bake for 15 minutes

Stir together the eggs and white sugar

Add the flour and baking powder, mix until lumps are gone

Stir in the lemon juice

Whisk the filling until a creamy froth develops

Pour the lemon mixture over the baked crust

Bake for 20-25 minutes in the preheated oven

Refrigerate to set before serving

Dust with confectioners’ sugar before serving