ROASTED RED PEPPER CREAM SAUCE

As promised this is one of my favorite things to do with roasted red peppers.

ROASTED RED PEPPER CREAM SAUCE

(Mindi Original)

2 large roasted red pepper; chopped (or 3 small)

3 cloves garlic

1/2 C. diced onion

1 oz. fresh basil (1/4-1/2 C.) or 1 T. dried basil

2 T. olive oil

2 T. butter

zest of 1 lemon

Juice of 1 lemon

4 T. flour

1 C. chicken stock

1 C. heavy cream

1. In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes.

2. Add the roasted peppers, basil, and lemon zest. Then add the flour and stir until the flour is absorbed into the mix.

3. Slowly add the lemon juice and chicken stock and stir until the the mixture begins to thicken slightly. Then mix in the heavy cream and stir until well incorporated.

4. Remove from the heat and puree the mixture with an immersion blender or transfer the mixture into a blender in batches to puree.* If the sauce isn't to your desired thickness, return to the heat and allow to thicken a little more.

5. Serve over pasta. You can also add chicken, use as a condiment, or as a pizza sauce.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SPINACH & ROASTED GARLIC PESTO

So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...


SPINACH & ROASTED GARLIC PESTO
(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)


To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

EASY MAC & CHEESE

When I think about an easy lunch for my toddler I often go straight for the "blue box". It's a staple in most pantry's or food storage and a go-to favorite of mom's everywhere. But...

Recently I've changed my tune and I'm hoping to change yours too. This recipe, start to finish, takes no more time, is a lot healthier, and way yummier for mom's and kiddo's alike. You will have to dirty one additional pot, and grate your own cheese. But these simple steps, I promise not more time consuming, will be sooooo worth it!


EASY MAC & CHEESE
(Mindi Original)

1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whole or 2% Milk
1-2 C. sharp cheddar (or cheese or combination of cheese's you like*)

salt & pepper to taste

1/2 lb. pasta of choice

1. Cook the pasta according to package directions.

2. While the pasta is cooking make the cheese sauce by melting the butter in a sauce pan over medium-high heat. Add the flour to form a rough (paste).

3. Allow the rough to cook for a couple minutes, then add the chicken stock and milk while whisking. Bring to a boil whisking until the sauce reaches a gravy consistency.

4. Add the cheese. Stir until the cheese is melted and the sauce is thick. (Add the cheese about 1/2 cup at a time, until the sauce has the flavor you like.)

5. Season with salt & pepper to taste.

6. Toss the cheese sauce with the pasta and serve immediately.

7. Serves 4.

*You can use any melty cheese you like or even combine cheese for additional flavors. Reese loves the plain cheddar, but when I make this for our family I often use cheddar and Parmesan, or Italian cheese blend.

**As an additional side note, this dish can easily become a meal by adding 1 lb. ground beef, chicken, or even ham.

CREAMY CORN FETTUCCINE w/ grilled chicken

This is my favorite time of year...well one of them :) I love when the weather starts to cool off just a bit, and the anticipation of fall begin's. And of course it's still peach and corn season...two of my favorite foods.

When I came across this recipe in my Cuisine at Home Magazine...I instantly knew it would be a winner! So run down to your local produce stand, before they close in a few weeks, and gets some yummy fresh corn for this dish. Trust me, you won't be sorry!

(You'll notice in my photo that I used spaghetti noodles instead of fettuccine. That's just what I had on hand. Really you could use any pasta you like.)

CREAMY CORN FETTUCCINE w/ grilled chicken
(Adapted from a Cuisine at Home recipe)

½ lb. fettuccine noodles
1 ½ C. fresh corn kernels
2 T. butter
½ C. onion; diced
1 T. garlic; minced
1/2 C. heavy cream
1 t. sugar
1 C. grape tomatoes; halved (or diced fresh tomatoes)
¼ C. fresh basil; thinly sliced
1 t. fresh lemon juice
¼ C. Parmesan; grated
salt & pepper to taste
2 large chicken breasts; grilled and sliced

1. Boil water and cook fettuccine noodles according to package instructions. Drain and set aside.
2. Sauté onion and garlic in butter in a large sauté pan over medium heat until onion is soft, about 5 minutes.
3. Add corn kernels, cream and sugar; simmer until slightly thickened, about 3 minutes.
4. Add the tomatoes, basil, lemon juice and Parmesan. Cook for 2 minutes or until ingredients are well incorporated.
5. Season with salt & pepper.
6. Toss in the pasta and serve topped with grilled chicken.
7. Serves 4.

OLIVE CAPER CHICKEN PASTA

Last week I was playing around with some ingredients and an idea I had. A combination of a recipe I found in a magazine and a dish I had years ago at an Italian restaurant in New York's Little Italy.

This was the final result and it was so yummy, I just had to share!

As a side note:

If you haven't cooked with capers, I beg you to try them. Capers are the buds from the Caper Bush. They are usually pickled and have a salty, vinegary, tangy flavor. They bring a little burst of flavor to Italian and Mediterranean dishes. You can find them in most grocery stores. Sometimes they are in the condiment isle, or by the olives, or specialty section. I can even get them at Walmart. If for some reason you have a hard time tracking them down, just ask a grocery store employee to direct you.

OLIVE CAPER CHICKEN PASTA
(Mindi Original)

¼ C. olive oil
2 T. shallots; minced
2 large boneless, skinless chicken breasts; cubed
Salt & Pepper
1 C. black olives; chopped
½ C. capers
2 C. or 1 pkg. grape tomatoes halved (or use diced fresh tomatoes from the garden)
2 T. lemon juice
½ C. cream
½ lb. pasta; cooked aldente
2-3 T. fresh parsley

1. In a large skillet heat the olive oil over medium-high heat. Add the shallots and chicken. Season with salt and pepper. Cook until the shallots are caramelized and the chicken begins to brown.
2. Add the olives, capers and tomatoes. Cook until the tomatoes start to break down slightly, about 2-4 minutes.
3. Add the lemon juice, stir to combine.
4. Add the cream, stir just enough to incorporate.
5. Toss in the pasta and parsley.
6. Serve immediately.
7. Serves 4 adults.

*This dish would be just as delicious without the chicken, for all you vegetarians out there.

ROASTED VEGGIE CHICKEN LASAGNA

Can you tell I'm working on a theme here? Not really intentionally, more out of a need to utilize the plethora of veggies being harvested from my garden right now. This recipe was a 'middle of night, can't sleep, thinking about what to do with all my veggies' idea! I had several different ideas, but they morphed into lasagna...chicken lasagna...with roasted veggies!

So, you're probably going to look at this recipe and think it's too long, too involved and/or too hard. I'm not going to lie and tell you its one of those throw together super easy meals, but I assure you it isn't as time consuming or difficult as it may read. Minus the cooking time, all the prep took me less than an hour. I would call this a 'Sunday dinner' or 'special occasion' recipe. And I promise you, it's worth a little work. It was delicious!!

ROASTED VEGGIE CHICKEN LASAGNA
(Mindi Original)

For the Veggies:
1 small yellow squash
1 small zucchini
1 small sweet potato
5 button mushrooms
½ red onion
3-4 small tomatoes (home grown or roma)
Olive Oil
Salt & Pepper

1. Dice all the veggies into ¼ inch cubes.
2. Spread onto a large baking sheet, sprayed with cooking spray.
3. Drizzle with olive oil and season with salt & pepper.
4. Roast in a 450 degree oven for 30 minute. Remove from the oven and allow to cool while you prepare the sauce for the Lasagna.

For the chicken:
2 boneless skinless chicken breasts
1-2 qt. water
2 t. salt
2 bay leaves
½ C. lemon juice

1. Put everything in a large stock pot. Chicken can be frozen.
2. Bring to a boil over high heat. Reduce heat to medium and allow to simmer for 20 minutes or until chicken is cooked through.
3. Remove from heat, drain and allow chicken to cool. When cool, shred with a fork.

For the Sauce:
¼ C. butter
4-6 cloves garlic
¼ C. flour
1 C. heavy cream
2 C. chicken stock
1 C. Parmesan cheese
Prepared shredded chicken from above
Salt & Pepper

1. In a larges sauté pan, melt the butter. Add the garlic and allow to cook over low heat until the garlic starts to brown slightly.
2. Add the flour to form a rough.
3. Add the cream and stock. Increase heat and bring to a boil.
4. As the sauce begins to thicken, add the cheese and chicken.
5. Season with salt & pepper to taste.

For the Lasagna:
1 recipe roasted veggies
1 recipe sauce
12 lasagna noodles; cooked aldente, drained and dried
2-3 C. mozzarella cheese

1. Layer the lasagna into a 9x13 dish, sprayed with cooking spray, as follows:

Tiny bit of sauce on the bottom
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese

2. Bake in a 350 degree oven for 30-40 minutes or until hot and bubbly.

*For you non-meat eaters out there...Lisa...wink, wink...just leave the chicken out of the sauce and this will still be super yummy! You can also use vegetable stock instead of chicken stock.

PESTO

I've posted a recipe for Pesto Butter, Creamy Pesto Pasta, Butternut Squash Ravioli with Pesto Butter, Herb Butter etc...etc... But I realized a few weeks ago, that I've never posted my favorite recipe for just good old Pesto!

I love this recipe because it has a little twist on most standard Pesto recipes; a surprise of mint in the sauce. The mint gives it an edge of flavor you don't expect. But the best thing about pesto is the overall versatility of this stuff. There are so many things you can do with Pesto. I have some awesome recipes with pesto and I plan to post some over the next little while, but in the mean time here are a few ideas to tide you over.

• Serve drizzled over grilled chicken
• Toss with pasta and veggies for an awesome salad
• Reduce the amount of oil in the pesto to make a thicker sauce, then roll or stuff into chicken, beef or pork
• Stir into mashed potatoes, for an amazing new side dish to go with grilled chicken, fish, or beef
• Toss with roasted veggies or roasted potatoes

I could go on...but you'll have to wait for the recipes!

This particular night I tossed the pesto with some cooked tortellini, and some fresh tomatoes from our garden. It was delicious!

PESTO

4 Cloves Garlic
¼ C. Pine Nuts
¼ C. Parmesan Cheese
¼ C. Fresh Mint
1 C. Fresh Basil
½ - 1 t. Red Pepper Flakes
Salt & Pepper to taste
¾ C. Olive Oil

1. Combine all ingredients in food processor or blender and blend until smooth.

SMOKED SAUSAGE AND BACON MARINARA

My friend Iliana was telling me about this really good marinara sauce with bacon that she made a few weeks ago, and it got me thinking...or remembering... Several years ago, too many to count, when I was on my LDS mission in South Carolina I got a recipe for a sauce that also had bacon in it. I knew I had kept the recipe and made it a couple times after I returned home, but I had totally forgotten about it. I was determined to find the recipe. So after much searching through stacks and binders of old recipes, I finally found it. I made a few little adjustments to suit my current cooking style, but the main ingredients are still the same. I also had to give it a name, on the top of the recipe all it says is "Sister Bates yummy sauce". Anyway, It was as delicious as I remembered.

So, Sister Bates, if you're still out there somewhere...thanks again for the recipe!

*When Sister Bates first made this for us, she served it over rice. Southerners really love their rice. I think I prefer the pasta, but if you love rice I would give it a try.

SMOKED SAUSAGE AND BACON MARINARA
(Recipe by Sister Bates in SC, minor changes by Me)

½ lb. bacon; diced
1 pkg. smoked sausage; sliced
½ large white onion; minced
3 cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 T. dried basil (or ½ C. fresh basil; chopped)
1 t. oregano
1 T. balsamic vinegar
salt & pepper to taste

1. In a large skillet or Dutch oven, cook the bacon. When the bacon is about half way cooked, add the smoked sausage, onion and garlic. Cook until the bacon is cooked fully and the smoked sausage is browned.
2. Add the tomato sauce, diced tomatoes, basil, oregano, vinegar and salt & pepper. Stir to combine.
3. Bring to a boil, and then reduce heat to simmer, cover and allow to cook for about 15-30 minutes so all the flavors come together.
4. Serve over pasta or rice.
5. Serves 4 to 6.

RANCH CHICKEN TORTELLINI SALAD

When you love to cook, you get inspiration in just about everything and everywhere. Sometimes I'm eating out and I'm inspired to recreate my meal at home. Sometimes I'm watching a cooking show or reading a cooking magazine and I get idea's about food combinations, flavors, unique ingredients etc...and I I'm inspired to try something new. Some times I'm just at a loss for dinner idea's and I open my pantry and play my own version of Door Knock Dinners...

...by the way, does anyone remember that show. A chef would be lucky to knock on my door. I always have full pantry and freezer. The possibilities would be endless...

Anyway, we were discussing inspiration. So this dish was inspired by my good friend Lisa. she brought a really yummy tortellini salad to our 4th of July BBQ. Believe it or not, I had never cooked tortellini before. I've eaten it in restaurants, but never cooked it or had it at home. Lisa's salad was so good, I just had to do a little experimenting of my own. This is what I came up with.

I'm a big fan of tortellini now and plan to try a few more ideas in the near future....stay tuned.


RANCH CHICKEN TORTELLINI SALAD
(Mindi Original)

2 boneless, skinless chicken breasts
2 T. lemon juice
2 T. red wine vinegar
4 T. olive oil
2 t. garlic powder
1 t. salt
1 t. pepper
1 lb. cheese tortellini; cooked to package directions and set aside (I use Bertolli)
½ C. roasted pine nuts (optional)
½ C. basil; rough chopped
½ C. Parmesan or Asiago Cheese; grated
2 large Roma tomatoes; diced (or one pkg. grape tomatoes; sliced in half)
1 C. Ranch Dressing (I make Hidden Valley, but feel free to use what ever brand you prefer.)

1. In a zip lock bag or bowl, combine the chicken, lemon juice, vinegar, oil, garlic powder, salt & pepper. Allow to marinate for at least 30 minutes or up to 4 hours.
2. Grill the chicken, then allow to rest for 10 minutes. Slice thin and set aside.
3. Cook the tortellini according to package directions. Drain, and set aside to cool.
4. When the chicken and the pasta are cool, Toss together and add the nuts, basil, cheese, tomatoes and dressing. Mix until well combined.
5. Eat immediately or allow to chill in the refrigerator for up to 1 hour. If you’re making it the night before and plan to take it to a party or event, you may want to wait to add the dressing until right before serving, or you can just add a little more dressing later.

PASTA WITH HERB BUTTER AND CHEESE

This is going to be a little different week. On Wednesday I'm headed to Moab for our big "Nordfelt" reunion, so I'll only have 3 posts this week. But I have a little something different. It's going to be a week of sides. I've had several friends tell me they've been stumped on side dish idea's lately. So I thought I'd put together a few idea's.

This is something I came up with to utilize the herbs from my garden. It would be a great side dish to grilled chicken, fish or steak.


PASTA WITH HERB BUTTER AND CHEESE
(Mindi Original)

1/2 lb. penne pasta or pasta of choice
2 T. herb butter, or more if you like (see recipe below)
1/2 C. Parmesan or Asiago Cheese; grated

1. Cook the pasta according to package directions; drain.
2. Toss the pasta with the herb butter and cheese.
3. Eat immediately.
4. Serves 4.

HERB BUTTER
(Mindi Original)

1 C. butter; softened (2 sticks)
1/2 C. fresh basil leaves
1/2 C. fresh mint leaves
1/2 C. fresh chives; chopped
1 t. salt
1 t. pepper

1. Place the softened butter in a food processor, along with the herbs, salt & pepper.
2. Blend or pulse until everything is well incorporated.
3. Place the herb butter in an air tight container and place in the refrigerator until you're ready to use.
4. The butter will stay fresh for up to 2 weeks. You can also freeze for up to 6 months.

SPINACH BASIL PASTA

Anyone in the mood for some escargot? Because my garden has been infested with snails. They ate all my zucchini and squash plants. I've now replanted for the 3rd time. We finally figured out the problem and put down some snail killing stuff. As you can see, I'm real technical with my gardening vocabulary. Anyway, we woke up two days ago to dozens of dead snail along the perimeter of the garden. Yesterday morning there were about 10 more. Yikes...I've become a snail murderer. Hopefully my little garden is safe now.

In good garden news, our meal last night included the very first harvest of our herb plants. They seem to be snail free. I love cooking with fresh herbs, and when I can grow them myself it saves me quite a bit of money. Who doesn't love that?

SPINACH BASIL PASTA
(Mindi Original)

½ lb. pasta (bowtie, penne, what ever you like)
1 T. olive oil
1 large or 2 small boneless, skinless chicken breasts
Zest of 1 lemon
Juice of 1 lemon
½ C. chopped fresh basil
¼ C. chopped fresh mint leaves
salt & pepper
½ C. heavy cream or half & half
½ C. grated Asiago cheese (you can also use Parmesan)
1 egg
5 C. fresh spinach leaves

1. Cook the pasta according to the package. Drain the pasta and set aside.
2. In a small bowl combine the cream, egg, and cheese. Whisk and set aside.
3. In a large skillet heat the olive oil. Add the chicken, season with salt & pepper and sauté’ over medium high heat.
4. When the chicken is about half way cooked, add the lemon zest, juice, basil and mint. Finish sautéing until the chicken is done.
5. Turn the heat to medium and add the cream mixture. Stir to combine and cook for 2-3 minutes.
6. Add the cooked pasta and the spinach. I usually add the spinach about 1 cup at a time, stirring until the spinach wilts into the pasta.
7. Once all the ingredients are combined, serve immediately.
8. Serves 4 people.

CHICKEN WALDORF PASTA SALAD

One of my absolute favorite salad recipes is this Chicken Waldorf Salad from CPK. I got the recipe from the CPK cook book several years ago, and it's definitely a regular meal around here.

One night a couple weeks ago I was getting ready to make this salad for yet another dinner, when it hit me..."I should make this salad into a pasta salad. It was a fun twist on something we already love.

Now I'm not sure which way I like it better!

CHICKEN WALDORF PASTA SALAD
(Inspired by the CPK Salad)

2 large grilled chicken breast sliced thin
1 lb. bow tie pasta; cooked aldente, drained and chilled
1 granny smith apple cubed
1 C. red seedless grapes sliced in half
1 C. chopped celery
½ -1 C. Crumbled Gorgonzola Blue Cheese (to your taste)
1 recipe Dijon Balsamic Vinaigrette (see below)

1. Combine and toss the chicken, pasta, apple, grapes, celery and cheese.
2. Poor the Vinaigrette over top and toss again. Allow to chill in the refrigerator for at least 1 hour.
3. Serves 6-8 people.


DIJON BALSAMIC VINAIGRETTE

½ C. Balsamic Vinegar
2 T. Dijon Mustard
1 T. Garlic minced
½ t. pepper
½ t. salt
1 ¼ C. olive oil

1. Wisk together or blend in a blender. (Blended in a blender makes it much creamier and smooth.)

For the love of all things mini...

I thought since I gave you a really good pasta cream sauce yesterday, I'd stick with the pasta theme but go a different direction. Have I ever told you that spaghetti is one of my all time favorite things to eat? There's something I just love about the stuff. It's such a comfort food for me. And here's something even more insightful, or maybe a little embarrassing...I love Spaghetti O's. Please don't judge. I know it's one of those disgusting kid meals, but I loved them when I was a kid and every now and then, more specifically when I'm sick, I secretly indulge. They just make me feel better. Again...please don't judge.

But when I'm not sick, and in my right mind, I love to make real meat balls with my spaghetti. So A few weeks ago when I put spaghetti and meatballs on my menu plan, I had an idea. Lately I've been obsessed with all things miniature. Have you tried the new mini pasta's that are in all the grocery stores? I love them. They are so easy for little r to eat. I think the mini pasta's and my love of Spaghetti O's are what sparked this idea... How about mini meatballs??

I just took my tried and true meatball recipe and shrunk down the balls. They were so good! Maybe it's because they were so fun to eat...he he...what can I say...it's the little kid in me!

I do have a good recipe for a homemade marinara sauce, I'll have to post it in the near future. But in all honesty I simply use Prego 90% of the time. Prego Meat, or original are my favorites.

MINI ITALIAN MEATBALLS
(Mindi Original)

1 lb of lean ground beef
4-6 small button mushroom; finely minced*
½ small white or yellow onion; grated or finely minced*
2-4 cloves garlic; grated or finely minced*
½ C. Panko bread crumbs
½ C. Parmesan cheese, grated
2 tsp. basil
1 tsp. rosemary
1 tsp. oregano
1 tsp. salt
½ tsp. pepper
1 egg
Splash of hot sauce

1. In a large mixing bowl, combine all the ingredients. Using your hands, mix until all ingredients are well combined.
2. Preheat the oven to 375 degrees. Spray a baking sheet or large pan with Pam cooking spray.
3. Roll the mixture into ½ inch “mini” balls. Place on the baking sheet about ½ - 1 inch apart.
4. Spray the top of the meatballs with cooking spray and bake for 20-25 minutes or until done.
5. Makes about 75 meatballs.

*If you have a food processor, you can put the mushrooms, onion and garlic in whole then pulse until finely minced.

**This recipe makes a lot of meatballs. With my small family, I only cooked about 1/3 of them. I placed the remaining meatballs on a baking sheet and separated by ½ inch. Then I put it in the freezer for a couple hours. I then placed them in a Ziploc freezer bag, for future dinners. When I’m ready to eat them, I'll simply take out the number I need, place on a baking sheet and cook at 350 for about 30-35 minutes or until cooked through.

I love artichokes and mushrooms!

Last week my husband went out of town on a business trip. Don't get me wrong, I really do miss my husband when he's gone, but...I also try to take advantage of his absence by cooking food he would never eat if he were home. You see, although he denies it, my man is a picky eater. He'll try most anything, but that doesn't mean he likes it or wants to eat it ever again. Unfortunately for me, some of my favorite foods happen to be on his "never again" list. Things like artichokes, mushrooms, shell fish, beets ect... the list could go on. But I still love him, despite his picky palate.

So, with the picky palate out of town and my book club coming over, I decided to create a little dish using a couple of my favorite things... I was in heaven. Too bad I have to wait for another business trip before I can indulge again.


LEMON ARTICHOKE CREAM SAUCE
(Mindi Original)

2 boneless, skinless chicken breast; cubed
2 T. olive oil
Salt & Pepper
3 cloves garlic
½ small white or yellow onion; diced
3 T. butter
Zest of 2 lemons
Juice of 2 lemons (1/2 C.)
2 C. mushrooms; sliced
1 Can Artichoke hearts; ruffly chopped
5 T. flour
1 ½ C. chicken Stock
2 C. heavy cream (if you choose to use half & half or evaporated milk, adjust the flour to 6 T.)
6 oz. Parmesan cheese; grated
2 T. hot sauce
2 t. sugar
Salt & Pepper

1. In a large skillet, heat the olive oil over high heat. Add the chicken and season with salt & pepper. Then add the garlic and onion. Reduce the heat to medium high and cook until the chicken starts to brown.
2. Add the butter and toss until it has melted.
3. Add the zest and lemon juice. Cook for 2 minutes or so and the lemon juice has reduced.
4. Add the mushrooms, cook until they release their juices and become tender.
5. Add the artichokes and toss to combine.
6. Add the flour and mix until it has been absorbed into the juices.
7. add the chicken stock and cream. Stir and bring to a boil, cooking until the sauce starts to thicken.
8. Add the cheese; stir until melted.
9. Season with hot sauce, sugar and salt & pepper. Simmer until the flavors all combine, about 2-3 minutes.
10. Serve over pasta or rice.

Something delicious and easy...when you don't feel like cooking...

I don't know why, but this week has been soooo long. Usually when I'm busy, the days fly by. But not this week. It's been dragging. I'm so glad tomorrow is Friday. It doesn't help that I woke up yesterday and could hardly move. I either slept on my back wrong, or pulled a muscle somehow. By 10 a.m. I had the chills and felt dizzy. Needless to say, I spent the day in my PJ's snuggled on the couch with my little munchkin. You need a day like that every now and then...right?

I don't know what any of that has to do with this recipe, other than it's the perfect, easy, healthy meal to throw together on a night when you don't feel like cooking. My good friend Laura gave this too me a while ago. We finally tried it this week and I loved it. I love a pasta dish that's full of flavor without a lot of fat. I plan to make this a regular on our dinner table. I hope you'll give it a try!


TOMATO AND OLIVE PENNE
(Recipe from Laura Wightman)

1 lb. penne or other short pasta
1/4 C. olive oil
2 boneless, skinless chicken breasts; cubed
2 garlic cloves, thinly sliced
2/3 lb. cherry tomatoes (2 cups) halved or quartered
1 tsp dried oregano
1/4 tsp. crushed red pepper (optional)
1 t. salt
1/2 t. pepper
1/4 C. Kalamata olives, pitted and sliced
1/4 C. chopped fresh parsley
1/4 C. grated Parmesan cheese, plus more for serving

1. Cook the pasta until al dente.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chicken and garlic. Cook until the chicken is done and garlic is browned.
3. Add the tomatoes, oregano, red pepper, salt & pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
4. Add the penne, olives, parsley and Parmesan cheese to the skillet and toss to combine.
5. Serve with more cheese if desired.
6. Serves 4-6.

Ravioli Love!!

Remember when I made Butternut Squash Ravioli and I hand rolled the pasta? It was so good that my husband was inspired to make sure Santa brought me a pasta maker on Christmas morning...resulting from the threat that we would never eat this dish again if I didn't have a machine to roll the dough for me...long story short...Santa delivered!

Well I finally made Butternut Squash Ravioli again and it was even more delicious with "machine rolled", aka, thin rolled pasta. And my arms didn't ache for days afterwords. I highly, highly recommend a pasta machine for all pasta lovers everywhere!!

Needless to say, we are now hooked on homemade ravioli. So I've been doing some experimenting and came up with this gem of a recipe. Roasted Asparagus Ravioli is a new fav around here!

But I'm not naive and I know that most people haven't taken the crazy plunge into Pasta Machine ownership, and as good as it is...hand rolling is just too much work. So I've given a non-ravioli option to this recipe. All the same flavors, much easier preparation.

I hope you'll give it a try...ravioli or pasta version! Enjoy!!


ROASTED ASPARAGUS RAVIOLI OR PASTA
(Mindi Original)

For the Roasted Asparagus Pesto:
1 bundle Asparagus; washed and trimmed
2 T. olive oil
Zest of 1 lemon
Juice of 1 lemon
3 cloves garlic
½ C. pine nuts
salt & pepper
½ C. Parmesan cheese
¼ C. cream

1. Preheat the oven to 450 degrees. Spray at baking sheet with cooking spray.
2. Toss the asparagus with olive oil and arrange in a single layer on prepared baking sheet.
3. Sprinkle with zest, juice, pine nuts and salt & pepper. Place the garlic cloves anywhere on the baking sheet.
4. Bake for 10-15 minutes or until the asparagus is fork tender.
5. Remove from the oven and allow to cool.
6. Place in a food processor or blender along with the Parmesan cheese and cream. Pulse or blend until a thick paste forms.

For the Alfredo Sauce:
¼ C. butter
1 ½ C. heavy cream
1 C. Parmesan cheese

1. In a medium sauce pan, melt the butter over medium heat.
2. Add the cream and bring to a simmer.
3. Add the cheese and stir until melted.
4. Serve immediately over pasta or ravioli

For the Pasta Dough:
4 eggs
3 ½ C. flour
1 t. salt
1-2 T. water

1. In a mixing bowl, combine all ingredients. Mix until a dough forms.
2. Kneed several minutes until the dough is well combined.
3. Cover with plastic wrap and allow to rest for 20-30 minutes.
4. Using a pasty machine, roll out and cut.

For the Asparagus Ravioli:
1 recipe Roasted Asparagus Pesto
1 recipe Pasta Dough
1 recipe Alfredo Sauce

1. Roll out the dough into long flat sheets. (about 6-8)
2. Spoon 1 T. dollops of the Asparagus Pesto onto one of the pasta sheets, spacing about 1 ½ to 2 inches apart.
3. Cover with another pasta sheet. Cut out the ravioli with a round or square pasta cutter. (repeat with other sheets)
4. Pinch the edges of each ravioli.
5. Boil in salted water for 3-4 minutes or until the pasta is aldente.
6. Serve with Alfredo sauce.

For the Asparagus Chicken Pasta:

1 recipe Asparagus Pesto
1 recipe Alfredo Sauce
2 C. shredded or grilled chicken
1 lb. pasta; cooked aldente

1. Toss the hot cooked pasta with the Asparagus Pesto and Chicken.
2. Right before serving, top with some Alfredo Sauce.

Pesto anyone?

Boy has this day gotten away from me. It's already 9 p.m. and I'm wondering where the day has gone. I wanted to hurry and get a recipe posted for the day. I'm so sorry that I'm behind.

This is a new favorite salad. It makes me excited for summer and fresh basil from the garden. I love pesto! This has a unique twist though, the spinach really mellows it out a little. Then the ricotta comes in for the creamy, cheesy goodness. It was so flavorful. Next time I will probably add some grilled chicken and make it a meal.

I hope you enjoy!

Coming later this week...

Roasted Asparagus Ravioli or Roasted Asparagus Pasta

How to boil a perfect egg...for Easter eggs or for my yummy egg salad sandwiches

And a Friday Favorite with an awesome new blog I found.



SPINACH PESTO & RICOTTA PASTA SALAD
(Recipe adapted from Cuisine at Home)

For the Pesto:
1 C. fresh spinach leaves, packed
1 C. fresh basil leaves, packed
Zest of 1 lemon
2 T. lemon juice
2 cloves garlic
½ C. pine nuts
¼ t. red pepper flakes
salt & pepper

For the tomatoes:
1 C. Roma tomatoes, diced
1 T. white wine vinegar
1 T. olive oil
salt & pepper to taste

1 lb. pasta of choice (rottelli, farfali, shells etc…)
1 C. ricotta cheese

1. In a food processor or blender, combine all the ingredients for the pesto and puree to a paste-like consistency. Set aside.
2. In a small bowl, combine all the ingredients for the tomatoes. Stir to combine and set aside.
3. Cook the pasts to aldente; according to package instructions. Drain, rinse and pour into a large mixing bowl.
4. Add to the bowl, the ricotta cheese, and pesto. Stir to combine.
5. Allow to chill in the refrigerator for 30 plus minutes.
6. Serve, topping with tomatoes.

7. Serves 8-10 people.

Mama's Lasagna...

I have half a dozen different lasagna recipes. They range from veggie lasagna, sausage and cheese, spinach...you name it I've tried quite the variety. Some I like more than others, but there's just something comforting about the way my mom made lasagna. It's probably the nostalgia for me, but I love it! There are no fancy cheeses, herbs, or veggies; just simple ingredients, simple techniques, and delicious flavor.

MOM'S LASAGNA

1 lb. ground beef
1 jar marinara pasta sauce (your favorite brand and flavor)
1 large container cottage cheese
1 C. Parmesan cheese
6 C. mozzarella cheese
9-12 lasagna noodles; cooked al’dente and set aside

1. In a large skilled, brown the ground beef. Combine with the marinara sauce.
2. In a mixing bowl combine the cottage cheese with the Parmesan cheese.
3. Layer all the ingredients into a greased 9 x13 pan as follows:

(Spoon a little marinara sauce on the bottom to prevent sticking)

3-4 lasagna noodles
Marinara sauce
Cottage cheese mix
Mozzarella cheese
(repeat)
(repeat)

4. Bake at 350 degrees for about an hour or until hot and bubbly.

Santa delivered...

If you've been following me for a while, maybe you can remember several months ago when I made fresh butternut squash ravioli! It was to die for! That night at dinner as my husband was raving over the dish, I made it pretty clear that while I was glad he liked it...he would never be having it again unless I got a pasta maker. This was a couple months before Christmas so his response was, "Maybe Santa will have to put it on his list." Well Santa delivered, and our house has never been the same.

We are now in love with fresh homemade pasta. Something that may sound a little hard, but with a machine it takes just about as long as boiling the store bought stuff. We are now hooked. I haven't made the ravioli yet...it's on my list. But the fettuccine melts in your mouth.

I of course have been experimenting with all kinds of pasta sauce to accompany the heavenly strands of goodness. This is one I came up with this weekend. Obviously if you don't want to make your own pasta, this sauce would be just as delish over your favorite store bought brand. My favorite would be farfalle!

LEMON PEA CHICKEN ALFREDO SAUCE
(Mindi Original)

2 garlic cloves, minced
1 scallion, minced
2 T. butter
2 large chicken breasts, cubed
salt & pepper
2 T. butter

3 T. flour
zest of 2 lemons
juice of 2 lemons
1 C. chicken stock
2 C. half & half
½ - 1 C. Parmesan cheese
salt & pepper

1. In a large skilled, melt the butter over medium high heat. Sauté the garlic and onion for 2-4 minutes or until translucent.
2. Add the chicken, season with salt and pepper, and cook until chicken is done and starts to brown.
3. Add the lemon zests.
4. Add the flour and stir until absorbed.
5. Add the lemon juice and chicken stock. Stir for 1 minute.
6. Add the half and half. Stir for 2 minutes or so until it just starts to thicken.
7. Add the Parmesan cheese. Stir until the cheese is melted and the sauce thickens.
8. Season with salt and pepper to taste.
9. Serve over pasta.

HOMEMADE PASTA DOUGH

4 eggs
3 ½ C. flour
1 t. salt
1-2 T. water

1. In a mixing bowl, combine all ingredients. Mix until a dough forms.
2. Kneed several minutes until the dough is well combined.
3. Cover with plastic wrap and allow to rest for 20-30 minutes.
4. Using a pasty machine, roll out and cut.

Studio 5 appearance and another dip inspiration!

Video Courtesy of KSL.com

Today's the day...I'm headed off to Salt Lake for my Studio 5 appearance. I'm excited to demo my latest creation; Spinach Artichoke Pasta. I had planned to make Spinach and Artichoke dip over the holidays and bought all the ingredients. Well, I never got around to it and once everyone left I decided to use the ingredients to turn my famous dip into a yummy dinner. It was so good, I even surprised myself.

I hope you enjoy! And if you live in the Utah area, tune in to KSL Channel 5 this morning at 11 a.m. to see me demonstrate this yummy recipe.


SPINACH ARTICHOKE PASTA
(Mindi Original)

6 to 8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 can artichokes, chopped
1 C. chopped spinach, packed (If using frozen, defrost, drain and squeeze out the water.)
1 can diced Mexican style tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
7 oz. Parmesan cheese, grated (reserve 1 oz.)
2 T. hot sauce
salt & pepper

1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
5. Add the artichokes, spinach and tomatoes. Stir to incorporate.
6. Add the chicken stock, half and half, Parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Add the pasta and pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15 -20 minutes or until bubbly around the edges.