Meatball Tortellini Soup

On a recent bone-chillingly cold day here in Birmingham, I saw this recipe on the cover of the January/February issue of Food Network Magazine, and I couldn't get the ingredients fast enough!  I love soups that are chunky, with plenty of yummy ingredients.  No wimpy soups around here.  This one is jam-packed with deliciousness like meaty meatballs, cheesy tortellini, and hearty baby spinach.  It was the perfect solution to winter's chill.

The meatballs are easy and flavorful.  They're formed into one-inch balls and browned until golden in a dutch oven.  Next, all the soup ingredients are combined through a few additional steps, and then the meatballs take a second trip into the pot and finish cooking while the soup simmers for a few minutes.  The tortellini is added at the very end, and voila!

The great thing about this soup is that it's on the healthy side.  The magazine states that there's 474 calories per serving.  You could make it even healthier by substituting ground turkey for the ground beef.  

Hopefully, this soup will help keep you warm on one of these chilly nights coming up!

Bon Appetit, my friends.  :)

Meatball Tortellini Soup
Adapted from:  Food Network Magazine

Ingredients:
8 ounces ground beef chuck

1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Directions:

Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside. 

Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes. 

Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan. 

Cheese Ravioli with Burst Tomatoes & Mascarpone

I don't know what it is, but I've seen recipes for "burst" tomatoes in pasta several times lately.  It's like the culinary fairies were trying to send me some sort of subliminal message.  When I came across this fabulous looking recipe in the August issue of Southern Living magazine, I thought, "That's it!  I have to try this!"  

Burst tomatoes sound fancy and elaborate.  The truth is, they are simply mixed with olive oil and freshly minced garlic and placed underneath the broiler until they "burst" and become beautifully charred.  The process only takes 5-10 minutes.

Other than that, all you have to do to enjoy this delicious dish is cook the pasta and mix the remaining ingredients in a large bowl. 

Easy peasy.

I used a gorgeous yellow heirloom tomato for the additional tomato the recipe calls for.  It added a beautiful contrast of colors that made Brad and I want to dive right in.  I adore heirloom tomatoes this time of year and use them every chance I get.  The parsley and basil add a wonderful flavor that only FRESH herbs can.  And then there's the mascarpone melting into cheesy, creamy oblivion over the top.  Yes, please!

I added chopped chicken from a juicy rotisserie chicken at the end.  To Brad, it isn't dinner without some sort of meat.  It was the perfect addition.  Rotisserie chickens are my best friend, especially during these hot summer months.  They make life easier!

Bon Appetit, my friends!

Pasta with Burst Tomatoes & Mascarpone
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 (24-oz.) package frozen cheese-filled ravioli  
3 pt. assorted grape tomatoes  
1 large tomato, chopped, preferably heirloom
2 garlic cloves, chopped  
2 tablespoons olive oil  
1/4 cup butter, cubed
1 tablespoon fresh lemon juice  
3/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper
1 small rotisserie chicken, meat removed and chopped  
1/2 cup torn assorted fresh herbs (such as parsley and basil)  
1 (8-oz.) container mascarpone cheese

Directions:
Prepare pasta according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

Transfer tomato mixture to a large bowl. Stir in butter, next 4 ingredients, and 1/4 cup fresh herbs.  Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

Orecchiette with Spinach Pesto, Chicken & Tomatoes

Let's face it...While leftovers make for a fast and easy dinner, they can be very boring.  So, I love dishes that allow you to take the leftovers and create a delicious yet different dinner on the 2nd night.  This recipe is a fantastic example.

I took the remaining orecchiette pasta and spinach pesto from this Chicken with Spinach Pesto and whipped up this easy weeknight dinner for two.  It makes for an easy-peasy dinner that's filled with flavor (not to mention - Popeye would be so proud of all that spinach!).

You simply cook some orecchiette pasta and stir in spinach pesto, baked chicken, and diced tomatoes.  It pairs perfectly with a loaf of crusty French bread and a glass of pinot noir.

Easy meals like this are the theme around our house lately.  We are in the process of doing some minor renovations to our home, which has turned out to be a lot of fun, yet a time-consuming process.  So far, we've installed a beautiful cream-colored subway tile backsplash in the kitchen (which I'm in love with).  We've also given the laundry room a MAJOR makeover with a fresh can of pretty light blue paint,  a lovely new shelf and fun paintings that my sisters did a while back.  That room makes me happy now. :)  It's a far cry from the while walls and plain wire shelving that graced the room before.  Our next project?  Painting the living room grey.  Woo hoo! 

Bon Appetit, my friends!

Orecchiette Pasta with Spinach Pesto, Chicken & Tomatoes
(spinach pesto recipe adapted from Food Network magazine)


Ingredients:
2 boneless, skinless chicken breasts
3 tbsp extra virgin olive oil
1 tsp. of your favorite Italian 0r Greek seasoning
1 lb. orecchiette pasta
3 cups baby spinach
1/2 cup firmly packed fresh parsley
2 tablespoons almonds, toasted
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
2 tomatoes, diced

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts in an ovenproof casserole dish and drizzle with 2 tbsp of the olive oil.  Season with your favorite Greek or Italian seasonings.

Bake for about 30 minutes, or until the chicken is cooked through. 

While the chicken is baking, make the pesto:
Puree the spinach, parsley, almonds, lemon juice, 3 tablespoons water, the grated parmesan cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl and set to the side.

Next, cook the pasta according to package directions.

Pour the cooked pasta into a large bowl.  Cut the baked chicken into bite-sized pieces.  Add the pesto, chicken and tomatoes to the pasta and mix together well.

Top with a little additional parmesan cheese, if desired.

Enjoy!

Chicken with Spinach Pesto

Why haven't I ever thought of making pesto with something other than basil before?  Sure, basil pesto is nothing short of vibrantly green deliciousness, but lots of fresh basil can be somewhat elusive if not in season (at least around here).

I found this recipe for Chicken with Arugula Pesto in the September 2012 issue of Food Network Magazine in the weeknight cooking section.  It caught my eye with its fresh ingredients, so I added it to my next shopping list.  

Once at my local grocery store, arugula was nowhere to be found, and I didn't really feel like searching all over town for it.  So, I got to thinking...Why not use baby spinach instead?  Baby spinach is readily available all year long, easy to find and cheaper than basil.  It sounded like a winner to me.

And a winner it was, indeed.  The pesto tasted great, especially with the addition of the toasted almonds.  They added a great depth of flavor...Don't skip the toasting part.  It's worth the extra effort.

The orecchiette pasta and green bean salad makes for a flavorful side dish, thanks to grated lemon zest and a sprinkling of parmesan cheese, and the broiled tomato halves topped with pesto and bread crumbs rounds out this meal.

The next night, I cooked more of the orecchiette and then added the leftover pesto to the pasta, along with diced tomatoes and baked chicken.  It was the perfect way to use up the leftovers, yet make an entirely different meal (I'll post that recipe on the blog next).

You'll love this healthy, easy dish...Make it soon!

Bon Appetit, my friends!  :)

Chicken with Spinach Pesto

Adapted from Food Network Magazine, September 2012

Ingredients:

Kosher salt

6 ounces orecchiette (about 1 1/2 cups)
1/2 pound green beans, trimmed and cut into pieces
1/3 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 cups baby spinach
1/2 cup firmly packed fresh parsley
2 tablespoons almonds, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
2 medium tomatoes, halved
2 teaspoons whole-wheat breadcrumbs

Directions:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.

Preheat the broiler. Puree the spinach, parsley, almonds, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.

Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.

Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

 

Per serving: Calories 491; Fat 16 g (Saturated 4 g); Cholesterol 96 mg; Sodium 737 mg; Carbohydrate 42 g; Fiber 5 g; Protein 44 g

Baked Ziti with Turkey, Mushrooms & Bell Pepper

 

Is a big plate of hearty, delicious pasta ever a bad thing?  

I think not! 

While shopping the aisles the other day at the grocery store, Brad said, "Baked Ziti sure would be good for dinner soon."  Baked Ziti?  That DID sound yummy.  And wouldn't you know it...We made our way to the pasta aisle and the boxes of Ziti Rigati were buy one get one free.  It was pasta-fate...If there is such a thing.

To make the dish a little healthier, we decided ground turkey would be a good substitute for ground beef.  I love cooking with ground turkey lately.  It tastes great and is indeed a much healthier option.  That's a no-brainer, if you ask me.

This dish comes together in no time.  I added bell pepper, onion and mushrooms to the turkey as it cooked.  These veggies added a nice, fresh flavor.  As for the marinara sauce, just use your favorite brand.  I happened to buy Barilla.  Or, if you're feeling extra ambitious, you can even make your own.

Baked Ziti is wonderful because it's great the next night for left-overs.  I simply add a few tablespoons of water to a large saucepan, add however much pasta I need, and slowly reheat, with the lid on and stirring often.  I hear it also freezes well, too.

Bon Appetit!

Before going into the oven...

Yum!

Baked Ziti with Turkey, Mushrooms & Bell Pepper

Source:  My original recipe

Ingredients:

1 lb. ziti rigati pasta

2 tbsp extra virgin olive oil

1 lb ground turkey

1 green bell pepper, diced

1 onion, diced

8 oz. white mushrooms, sliced

1 tsp. garlic powder

24 oz. jar marinara sauce

1 cup mozzarella cheese, shredded

Salt & Pepper, to taste

Directions:

Preheat the oven to 375 degrees F. 

Bring a large pot of water to a boil, salt generously, and drizzle with 1 tbsp of the olive oil.  Add the pasta, reducing the heat to medium-high and cook until al dente, tender but still slightly firm. Drain.

Drizzle the remaining 1 tbsp olive oil into the bottom of a second large pot or dutch oven.  Add the turkey and cook for 5 minutes.  Next, add the bell pepper, onion, mushrooms and garlic powder.  Continue to cook, stirring often, until turkey is cooked through.  Season with salt and pepper, to taste.

Add the marinara sauce to the turkey mixture and stir well.  Next, add the pasta to the sauce and stir once more until well combined.

Transfer the pasta to a greased 9- x 13-inch baking dish.  Sprinkle the shredded mozzarella over the top.  Cover and bake for 25 minutes.  Uncover and bake for another 5-10 minutes, or until lightly browned and hot.

Serve immediately and enjoy!

An "Amazing" Giveaway! + Chicken Linguine w/ Kalamata Olives, Cilantro, Fresh Mozzarella & Toasted Almonds

 
I'm so excited that the new Sugar & Spice by Celeste Facebook fan page hit 500 fans yesterday!  Thank you all for the support...You guys are awesome!


To celebrate, how about a giveaway?!  The awesome folks at Amazing Taste recently sent me some goodies to give to one lucky blog reader.  I use this brand of spices all the time and am very happy to be able to give a great selection to the winner.  


The thing I love about these spices is that they make my life a lot easier on busy weeknights.  They're an easy way to add tons of flavor without spending long in the kitchen.  Plus, they are all natural and contain no MSG.    
 
I recently used the Chicken Seasoning in a pasta dish, which turned out to be a new favorite.  I just adore cooking pasta dishes.  It's fun to experiment with different veggies and ingredients, to come up with something delicious...yet uncomplicated!  The following recipe was the result of  using what I had on-hand in my kitchen at the time.


One of my favorite elements of this recipe is the fresh mozzarella...added between the pasta and the sauce.  This method causes the cheese to slowly melt into all of the ingredients...Heavenly!

Now, back to the giveaway...

The Prizes:
This giveaway will really help stock your spice cabinet.  The loot includes:

• One large 27 oz. shaker of Amazing Taste Malibu Seasoning (This is my favorite and is a "zesty blend of garlic, onion, black pepper & paprika).
• 1 oz. packet of Chicken Seasoning
• .75 oz packet of Beef Seasoning
• .75 oz packet of Pork Seasoning
• .75 oz packet of Burger Seasoning
• 1 oz. packet of Chili Seasoning

How to  Enter:
It's super easy.  Simply leave a comment on this post, which answers the following question:

What's your favorite spice to cook or bake with?

Also, for extra chances to win, simply do the following and leave additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter
• Tweet the following "NEW GIVEAWAY:  Stock your spice cabinet with this "amazing" giveaway from @SugarSpicebyC  http://sugarandspice-celeste.blogspot.com/2012/03/amazing-giveaway-chicken-linguine-w.html"
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Sunday, March 25th. 
• A winner will be picked at random (using random.org) and will be announced on Monday, March 26th.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck!  :)

Chicken Linguine with Kalamata Olives, Cilantro, Fresh Mozzarella & Toasted Almonds

Ingredients:
2 boneless, skinless chicken breasts
1 tbsp Amazing Taste Chicken Seasoning
3 tbsp Extra Virgin Olive Oil
1/2 red onion, chopped
5 oz mushrooms, sliced
2 cloves garlic, minced
2 large tomatoes, diced
5-10 Kalamata olives, pitted and minced
2 tbsp fresh cilantro, chopped; plus extra for garnishing
1/2 cup reduced sodium chicken broth 
Salt & Pepper, to taste
13.25 oz box whole grain linguine
Fresh mozzarella, sliced
1/4 cup sliced almonds, toasted (How to Toast Almonds)



Directions:
Preheat your oven to 350 degrees F.

Place the chicken breasts in an ovenproof dish and drizzle with 1 tbsp Extra Virgin Olive Oil.  Sprinkle with the Amazing Taste Chicken Seasoning.  Bake for 35-40 minutes, or until the chicken is cooked through.  Cut the chicken into bite-size pieces.  Set to the side.

Meanwhile, drizzle 2 tbsp of the olive oil into a medium skillet, over medium heat.  Add the red onion and saute until tender, about 5 minutes.  Next, add the mushrooms and continue to saute until the mushrooms are soft and golden brown, another 5 minutes.  Add the garlic to the skillet and saute for 1 more minute, or just until the garlic is fragrant. 


Next, add the tomatoes, Kalamata olives, 2 tbsp of the cilantro, diced chicken breasts, and finally the chicken broth.  Stir thoroughly and continue to simmer over medium-low heat, until the sauce thickens a bit, about 15 minutes.  Season with salt and pepper, to taste.


While the sauce simmers, boil the pasta according to package directions.


Once the sauce is finished, place a serving of pasta on each plate, topping it with several slices of fresh mozzarella cheese.  Next, spoon the sauce over the pasta and cheese.  Garnish each plate with a handful of toasted almonds and reserved cilantro.


Enjoy!

Quick Macaroni & Cheese

It's beginning to feel more and more like the holidays around here with each passing day.  A few homes in our neighborhood even have Christmas lights up...I can't believe it's November already!  Christmas music is playing in most stores and on the radio, the department store aisles are decorated, and I'm getting in the mood for the yummy, comfort food that this time of year brings.

I can't quite decide how I feel about the rush to put up the Christmas decor.  On one hand, I'm super excited, and on the other I keep thinking about that saying - "Respect the turkey!"  Now, don't get me wrong - I still get excited about Christmas just like when I was a little girl.  My tree goes up every year promptly the day after Thanksgiving.  Hopefully everyone will still take a moment to remember all the things they are thankful for during the coming weeks.

With that, let's celebrate the approaching holiday season with some yumminess - How about a quick, simple and delicious Macaroni & Cheese recipe?!?  Sounds good, right?

This particular recipe is worlds away from the neon yellow variety that comes out of a blue box.  This is the real thing...A creamy, cheesy bechamel sauce envelopes each little piece of elbow pasta.  I used  whole wheat pasta to make it a teeny bit healthier.  I also added a dash of nutmeg to the sauce.  Yum!

Try this dish soon - You'll love it.

Bon Appetit!

Quick Macaroni & Cheese

Source:  Simply Recipes

Ingredients

• 2 quarts water
• 1 Tbsp salt
• 2 cups uncooked elbow macaroni
• 2 Tbsp unsalted butter
• 1/2 lb cheddar cheese, grated (about 2 cups, packed)
• 1 teaspoon corn starch
• 2 teaspoons flour
• 1 cup milk
• 1/2 teaspoon lemon juice
• 1/4 cup ham, chopped into 1/4 inch cubes (I left this out)
• Freshly grated black pepper
• A dash of nutmeg (my addition)

Method

1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.

2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan.

3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the nutmeg and lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper.

Serve immediately.

Yield: Serves 3-4 adults or 4-6 kids.

Pasta with Chicken, Almonds and Creamy Mascarpone Sauce

***My friends, this is not a pasta dish for lightweights!  This is the ultimate pasta - toasted almonds, baked chicken, sauteed mushrooms, onions, garlic, and fresh parsley, all coated in a creamy and decadent Mascarpone cheese sauce...O.M.G.!  It's the perfect ending to a long, hard day at work, or maybe even the perfect dish for a delicious celebration.  Serve it alongside a crusty loaf of French bread, and you'll be in business!

The sauce is lusciously thick and cheesy, and the sauteed mushrooms are perfectly sauteed   to a golden brown. The toasted almonds add just the right little crunch and the parsley adds a bit of pretty color.  

Be careful...This is one of those dishes that might just cause you to lick your plate...

Just don't get caught!  :)

Bon Appetit!***

Pasta with Chicken, Almonds and Creamy Mascarpone Sauce

Source:  Me!  :)

Ingredients:

2 boneless, skinless chicken breasts

4 tbsp extra virgin olive oil

1 tbsp unsalted butter

1/2 yellow onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

6 oz Mascarpone cheese

1 cup pasta water

1/2 cup sliced almonds, toasted

Parmesan cheese, grated

1/4 cup fresh parsley, minced

Salt & Pepper, to taste

Directions:

Preheat oven to 350 degrees F.  Place the chicken breasts in an ovenproof baking dish. Drizzle the chicken with about 1-2 tbsp of the olive oil, season with salt & pepper, and bake for approximately 30 - 40 minutes, or until chicken is cooked through.

Bring a large pot of salted water to a boil and prepare the pasta according to the package directions.  Be sure to reserve at least 1 cup of the pasta water, which will be added to the sauce later.

While the chicken is baking, begin your pasta sauce.  First, heat a large dutch oven or saucepan over medium heat.  Drizzle about 2 tbsp. of olive oil into the pan, along with 1 tbsp of butter.   Once pan is hot and butter is melted, add the onion and mushrooms, and saute for about 5 - 7 minutes.  Next, add the garlic and saute for a few minutes more until the onions and mushrooms are very tender and golden brown.  Be careful not to burn the garlic!

Now, add the Mascarpone cheese to the pan and stir into the other ingredients until it starts to melt.  Next, add 1 cup of the hot, reserved pasta water and stir until well combined.  Let the sauce simmer until it begins to thicken.  The starches in the pasta water will help form a nice, thick sauce!  Taste for seasoning, and add salt and pepper, to taste.  

Once the chicken is done, cut it into bite-sized pieces while the sauce is simmering and add it all to the pot.  If the sauce becomes too thick, simply add a little more pasta water.  Add the fresh parsley (reserving some for garnish) and stir well.

Once the sauce is ready, drain the pasta and add it directly into the pot of sauce.  Next, sprinkle the almonds and grated Parmesan cheese over the pasta.  Mix everything together well, coating all the pasta with the yummy sauce.  Finish it off with a garnish of fresh parsley and more sliced almonds.  Serve hot and enjoy! 

Pork Tenderloin Medallions with Marsala Sauce and Pasta

***Once again - Thank you ALL for sharing the past year with me.  I've gotten some of the most awesome e-mails from some of you lately, and your comments always make me smile.  I hope you all are blessed with a very prosperous New Year!  I can't wait to see what 2011 has in store!

While thumbing through Rachael Ray's new Look + Cook cookbook, I came across this recipe and realized something - I've never made a pasta dish with pork!  Can you believe that?  It's always the same ole' chicken or beef.  I've never really thought about it, but this dish struck me as something that would be delicious.  I gave it a whirl, and it was indeed scrumptious!  

We had leftovers the next night, and it tasted even better after all the flavors had time to sit there in the fridge and get all cozy together.  ;-)

Rachael's method of pounding out pork medallions from the pork loins is genius.  Because I was making dinner for just the two of us, I was able to use only half of one loin and put the other half in the freezer for later use.  I simply halved the rest of the ingredients, as well.  

The flavors in this dish are heavenly, and are perfect for the cold winter months that are upon us.  Marsala wine is always divine with sauted mushrooms, and the combo makes for a killer sauce in this dish.

Bon Appetit!***

Pork Tenderloin Medallions with Marsala Sauce and Pasta
Source:  Look + Cook cookbook by Rachael Ray

Ingredients:

• 1 pound pappardelle pasta or 12 ounces fettuccine
• 2 pork tenderloins, 1 1/2 to 1 3/4 pounds total, trimmed of connective tissue and silver skin (a task your butcher can do for you)
• 5 tablespoons EVOO – Extra Virgin Olive Oil
• 1/2 cup plus 2 tablespoons flour, as needed for coating
• Salt & freshly ground black pepper
• 4 tablespoons butter
• 1 pound cremini mushrooms, thinly sliced
• 3-4 cloves garlic, finely chopped
• 1 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup flat-leaf parsley, finely chopped

Yields: 4 servings

Preparation:
Place a large pot of water over high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions.

While the water comes to a boil for pasta, slice each of the pork tenderloins into 2 inch pieces. Arrange meat in batches between parchment paper and pound meat into thin medallions, 1/8 inch thick. Season meat with salt and pepper and dredge in about 1/2 cup flour to coat lightly.

Heat a couple of tablespoons of EVOO at a time in large nonstick skillet over medium-high heat and brown medallions about 2-3 minutes on each side. Keep cooked meat on platter covered with foil.

When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding garlic to the pan after 3-4 minutes. Season mushrooms with salt and pepper. Sprinkle the mushrooms with 2 tablespoons flour and cook for a minute more. Add the Marsala to the pan and cook until reduced by about a half, a minute or so. Add the chicken stock to the pan and bring the sauce up to a bubble, stir in parsley and slide meat back in.

Remove the pork cutlets and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve.

Fresh Basil Pesto...This Stuff is Delicious!

***Back in the spring, I planted my first little herb garden which consisted of basil, chives and parsley.  I was super excited to watch the seeds grow into healthy plants, which I could use in my cooking.  After a little tender loving care, it didn't take long at all for the seeds to sprout.

One of the first things that I thought about when I planted the basil was PESTO!  Well, the day to harvest 2 whole cups of basil leaves off my little basil plant came last week.  And trust me, it takes a lot of basil leaves to make 2 cups!

The results were totally worth it.  The roasted pine nuts in this recipe made all the difference in the world.  They add such a great depth of flavor...nutty and delicious!  The great thing about pesto is that you can use it in SO many dishes.  You can add it to pizza, pasta, chicken, fish, pretty much anything! 

I chose to mix mine with some fresh penne pasta and baked chicken.  It was fabulous!  It was a very easy dinner that I look forward to making again and again.

Bon Appetit!***

Ingredients:
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice


Directions:
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, lemon juice, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

B-L-T Pasta

***This pasta is fabulous for several different reasons:

1.  It's light. 

2.  It's Easy.

3.  It's SO delicious!

Almost everyone loves a good B-L-T sandwich, stacked high with savory bacon, crisp lettuce and fresh tomatoes.  This pasta dish is a different adaptation of an old favorite, that you are sure to adore! 

The first bite that I took of this dish had the most amazing flavor...the bacon permeates every bite, making it perfectly savory.  The tomatoes and spinach add just the right amount of freshness.  I can't think of many better ways to use up all of those vine-ripened tomatoes that are sure to be around in the coming months!

Bon Appetit!***

BLT Pasta
Source:  Cuisine at Home magazine

Ingredients:

Pasta:
2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 cup leeks, thinly sliced

1/4 cup dry white wine

1/2 cup chicken broth

1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 tsp minced fresh thyme (or a pinch of dry thyme)

Garlic Bread Crumbs:
1 clove garlic
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 Tbsp olive oil
Salt, to taste


Directions:
Bring a pot of salted water to a boil for the pasta.


Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse.

Heat oil in a nonstick skillet over medium: add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.


Saute the bacon in a large skillet over medium heat.  Cook until crisp, then drain on paper-towel. Pour off all but 1 Tbsp drippings.


Caramelize the tomatoes and sugar in the drippings over medium heat.  Cook until beginning to brown, about 5 minutes.  Add the leeks, saute until wilted, 3-4 minutes.


Deglaze with wine; simmer until liquid is nearly evaporated.  Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.

Cook the pasta in boiling water according to package directions.

Add the spinach, thyme, and bacon pieces to the sauce.


Transfer the cooked pasta from the pot to the pan using tongs.  Toss to coat.  Season with salt, then transfer to large serving platter or individual plates.


Sprinkle with garlic bread crumbs before serving.

Penne a la Betsy...Food for a Broken Heart

Me & GrannyRene...Having fun in the kitchen.

***This post is going to be difficult for me.  I'm writing this entry at the end of what has easily been one of the hardest weeks I've ever been through.  On the morning of March 5th, I found out that my GrannyRene had been rushed to the hospital.  She passed away later that afternoon.  It was so unexpected.  We had to say goodbye way too early, and my heart is broken.

My GrannyRene was one of the strongest people that I've ever known...Strong in every way.  She was so kind and loving...and was incredibly involved in the community...especially her church.  She volunteered so much of her time, because she truly enjoyed helping people and doing her part to make this world a little brighter.  She's taught me so many things through the years, including the fact that we have to take one day at the time...and that's exactly what I'll have to do. I know she's smiling down on me right now.

GrannyRene had a knack for making everyone feel loved...and you were richly blessed to have her in your life.  She was beautiful, classy, and a tremendous cook!  In fact, she was famous around here for her Chicken & Dumplings.  You may even remember THIS POST, where I shared her recipe.  The hand-written recipes and photos from that particular post are things that I will treasure forever.  She was so proud of this food blog and told so many people about it. She was so excited when she read that post and saw those photos.

I do find peace in the fact that she's with my grandfather, Papa, right now.  They loved each other so much, and I can't imagine how happy they are to finally be together again.  I have also found that getting back into the kitchen has been soothing...it puts me at ease and reminds me of GrannyRene. 

This is the dish that got me back into the kitchen.  Cooking can calm the mind, and making this pasta did just that.  It was just what I needed...comfort food to the highest degree.  It's easy to put together, and the taste is truly outstanding.  The creamy tomato sauce is brightened by the fresh basil and parsley.  This is a meal that feels luxurious and would be a great dish for a dinner party...easy, stress-free, but sure to impress.

I'm so blessed to have such wonderful memories of my GrannyRene...I know she'll continue to live on in our hearts forever.  I love you, GrannyRene...

Until next time...Bon Appetit!***

Penne a la Betsy
Source:  The Pioneer Woman

Ingredients:

¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil, to taste
Salt & Pepper, to taste

Directions:
Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Pioneer Woman's Macaroni & Cheese

***I'm speechless...utterly speechless by the cheesy goodness that overwhelms you while indulging in this wonderfully scrumptious dish. I promise I'm not over-exagerating...LOL...This Mac & Cheese is sinfully yummy. I found it while perusing Pioneer Woman's new cookbook: The Pioneer Woman Cooks. By the way - You totally need this cookbook!!

Once you make this, you'll never, ever go back to the orange stuff in the box. There's just no comparison. I used a combination of Gruyere, Swiss, and Cheddar cheeses. That's just what I had on-hand, and the flavors worked great together....especially the Gruyere cheese, which has GOT to be one of my favorites! As you may have noticed, I also used shell shaped pasta...not the traditional elbow pasta. Again, it was just a matter of what I had in the pantry.

This recipe made a GIANT pot of mac & cheese....It was SO good, that Brad and I had it 3 nights in a row....Haha. Fortunately, it reheats wonderfully. I made the bechamel sauce in my Le Creuset dutch oven, added all the other ingredients, and then baked it all in the same pot...easy peasy! So, you don't necessarily have to end up with a sink full of dishes at the end of the night.

Make this tonight...You'll be in L.O.V.E.!!!

Bon Appetit!***

Macaroni & Cheese

Source: The Pioneer Woman Cooks; thepioneerwoman.com

Ingredients:

4 cups dried macaroni

1/4 cup (1/2 stick) butter

1/4 cup all-purpose flour

2-1/2 cups whole milk

2 teaspoons (heaping) dry mustard

1 whole egg, beaten

1 pound cheese, grated

1/2 teaspoon salt, more to taste

1/2 teaspoon seasoned salt, more to taste

1/2 teaspoon freshly ground black pepper

Optional Spices: Cayenne Pepper, Paprika, Thyme

Directions:

Preheat oven to 350 degrees F.

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for 5 minutes, whisking constantly. Don't let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for 5 minutes, until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add both salts and pepper. Taste sauce and add more salt as needed. DO NOT UNDERSALT!

Pour in drained, cooked macaroni and stir to combine.

Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes, or until bubbly and golden on top.