Another pinterest winner! I love finding new ways to cook chicken cutlets – and boy did this taste wonderful! Love all the paprika!
Just Like KFC baked chicken March 27, 2015
As soon as I saw this in Food Network Magazine, I knew I had to make it immediately! Omg was this good – I can totally see myself making this a ton over the summer, poolside!
Cook 1 cup quick-cooking barley as the label directs; transfer to a bowl. Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth. Add to the barley along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss.
Yay! Its spring! So that means I am all about lemons, artichokes, and asparagus – which are all ingredients in this fabulous pasta! Wonderful , quick find, that I saw in Taste of Home magazine :)
2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon peel
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
- In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.
- Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese. Yield: 6 servings.
I have cut this out of food magazine for a long time, so when I finally made it , I wondered, WHAT TOOK SO LONG??? LOL – This is amazing! And it works perfectly with farro!
2 tablespoons unsalted butter
1 large onion, thinly sliced
2 tablespoons brandy or cognac
2 cups farro
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 bay leaf
1/4 cup grated parmesan cheese (about 1 ounce), plus a small piece of rind
1 cup grated gruyere cheese (about 4 ounces)
2 tablespoons roughly chopped fresh parsley
Position a rack in the upper third of the oven and preheat to 400 degrees F. Melt the butter in a medium pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the brandy and cook until evaporated, about 2 minutes. Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes. Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind. Bring to a boil, then stir in the grated parmesan.
Transfer the mixture to a 1 1/2-quart baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes. Remove from the oven; discard the bay leaf and parmesan rind. Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes. Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute. Top with the parsley.
We had a wonderful and amazing trip to Florida … again! We were blessed to be the godparents of our niece Sonja, and so we went down to St Petersburg, where we partied like rockstars at a bayfront mansion, hung out with family and friends on the beach and poolside, and took Max to his 2nd trip to Disneyworld! It was just such a fabulous trip – I can’t wait to go back!
Since I am trying to THINK SPRING, I love nothing more than avocados and lime – so when mike got some good looking avocado’s at Aldi’s, I knew that I had to make a salad – and this dressing made it just so tropical!
- Combine all ingredients except oil in a a blender or food processor.
- Blend until well combined.
- Add oil and blend until completely combined.
- Chill, preferably overnight to blend flavors.
- Serve on your favorite salad.
Thai Peanut Noodles with Veggies March 14, 2015
Saw this in Rachael Ray’s magazine and I knew I had to make it – Thai might be my fave type of food, and I have been craving a trip to my fave thai restaurant – Silk Elephant in Pittsburgh. But with no sitter ( sigh ) I decided to make my own! It was fantastic! I threw in some shredded chicken I had left over, and it was just perfect!
1/2 cup creamy peanut butter
1/4 cup lime juice
2 tbsp sugar
2 tbsp chili garlic sauce
2 tsp soy sauce
2 tsp hoisin sauce
6 oz whole wheat linguine cooked
4 cups chopped bok choy
1 large carrot grated
1 garlic chopped
1 red bell pepper thinly sliced
1 cup roasted peanuts – chopped
1 cup scallions, parsley, cilantro for on top
In large bowl whisk first 6 ingredients. Toss with cooked veggies and pasta – sprinkle on peanuts and garnish!