Sunday, April 20, 2014
I love those Reese's Peanut Butter Eggs you get this time of year in the store. When I saw this recipe from one of my favorite bloggers I had to try it. These tasted amazing! I also tinted the white chocolate on chocolate covered strawberries to a light orange so they looked like carrots. Here's the link to the egg recipe
Saturday, April 19, 2014
This is from the May 2014 Rachael Ray Magazine and was amazing! The chicken was so delicious. I used skinless chicken, but was still amazing.
- 4 lg boneless, skin on chicken breasts
- 5 cloves garlic,thinly sliced
- 2 lg sprigs rosemary, leaves stripped and choed
- salt and pepper
- 3 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 1 head escarole, chopped
- 1/4 cup chicken stock
- 1/2 lemon
- warm, crusty bread
- Heat a large cast iron skillet over medium high. Loosen the skin on one chicken breast, creating a pocket. Arrange 1 sliced garlic clove and some chopped rosemary under the skin. Repeat with the remaining chicken. Season the chicken with salt and pepper.
- Coat the bottom of the skillet with 2 tbsp olive oil, add the chicken, skin side down. Weigh down the chicken with a skillet or foil covered rick, cook until the skin is crisp, about 12 minutes. Turn and cook until the chicken is no longer pink in the center, 5 to 6 minutes more. Transfer the chicken to a plate.
- Add the wine to the skillet and stir, scraping up any brown bits. Simmer until the sauce is reduced to 2-3 tbsp, drizzle over the chicken. Add the remaining olive oil and garlic, stir 30 seconds. Add the escarole and stir until wilted, about 3minutes. Season with salt and pepper, Stir in the stock, then squeeze lemon over the greens.
- Divide among plates and serve with bread
Friday, April 18, 2014
This was a great recipe to make for dinner after work. I love these quick and easy meals after a long day at work. Here's the link if you want to try this
Thursday, April 17, 2014
This was so good and the recipe makes a lot so it's perfect for when you have company. I love Italian food so loved trying a new take on stuffed shells. Here's the link so you can make this
Wednesday, April 16, 2014
Monday, April 14, 2014
I made this with tri color tortellini from the local Italian Supermarket. This is from the most recent Rachael Ray Magazine. Her recipe didn't use sauce, but I wanted red sauce with this. So good and a quick dinner.
- your favorite pasta - cook according to directions
- 12 oz italian sausage, casing removed
- 1/4 cup grated parmesan
- 1/2 lb eggplant diced
- 1/4 cup chopped fresh parsley
- Brown sausage in nonstick skillet
- Add eggplant to skillet and cook about 3 minutes
- Add sauce, parsley and parmesan to skillet.
- Cook about 5 minutes and serve over pasta.
- Sprinkle top with more parmesan if desired.
Sunday, April 13, 2014
I used 1/2 of the amount of sugar in this recipe and substituted the oil for applesauce.These were so good and the perfect morning breakfast or snack. Here's the link to this recipe