Mushroom Marsala Ravioli

In my effort to prepare for our upcoming guests at the end of the month, I have been enjoying hitting all the vintage stores in our area.  We have some of the most unique boutiques I've ever seen.  I love taking an hour and just perusing through all their aisles and corners finding little treasures.

One of my latest finds that now hangs at our garage door,
to give us a little reminder as we leave and start our
day each morning.

If you follow this blog you know that my husband is a huge fan of Chicken Marsala and Chicken Piccata.  A few weeks ago he came home and mentioned that he tried out a new place for lunch with one of his friends and had the "most unbelievable ravioli dish".  Coming from him that says a lot!  He said it was a sausage and mushroom ravioli with Marsala sauce.   Well, that did sound quite good, so I thought "I can make that, how hard can it be", right?  I did some research and really couldn't find a complete recipe for it...so, I have taken a little of this one and a little of that one and have now found yet another little treasure.  This dish was unbelievable!!!! Incredible complex flavors, but not a complex meal to make.

Mushroom Marsala Ravioli

9 ounce package, Buitoni Mushroom Agnolotti

9 ounce package, Buitoni Spicy Beef and Sausage Ravioli

(if you cannot find these Buitoni flavors in your area, you can substitute with another brand in the refrigerated deli case or you may find something similar in the frozen ravioli area also)

1-1/2 Tbl. butter

8 ounces baby bella mushrooms, sliced

3 ounces shallots, diced

1 cup Marsala wine

1 tsp fresh thyme

2 tsp fresh parsley, chopped

1/4 tsp pepper

3/4 cup heavy cream

Cook both the ravioli according to package directions.

While ravioli is cooking, melt the butter over medium heat in a skillet.  Saute the mushrooms, then remove from pan and set aside.  Add more butter to the same skillet, if needed and turn the heat down to medium-low.  Add the shallots, cover and cook for 5 minutes.

Add the Marsala wine, thyme, parsley, and pepper.  Stir until the liquid is reduced to 2-3 tablespoons.  Add the cream and stir constantly until reduced by half.  Stir the mushrooms into the sauce, then spoon onto the cooked ravioli.  Finish with freshly grated Parmesan cheese.

One Year Ago: Garlic Chicken Skewers

Two Years Ago: The Flavornator

Surf and Turf Crostinis

"Steak?...Did someone say steak?"
Another puppy hour sighting!

Well we survived our first week of school (barely).  Friday came upon us and I wanted to do crostini night on the patio.  These were both new recipes (one I found and the other I just made up)...both were amazing and will definitely see another appearance of them soon with our upcoming guests. They went together very easy, both had incredible flavors and were the perfect end to a very long and much anticipated week.

Lemon-Rosemary Shrimp Crostini (Surf)

Lemon-Rosemary Shrimp Crostinis

Courtesy of The Nibble

Non-stick cooking spray

1 pound large shrimp, peeled and deveined

1/4 cup olive oil

1 lemon, juiced and zested

2 Tbl. fresh rosemary (1 Tbl optional for garnish), finely chopped

2 garlic cloves, minced

salt and pepper to taste

1 package (8 ounces) cream cheese, softened

1/2 cup feta cheese, crumbled

1/4 cup pine nuts, toasted and finely chopped

1/4 cup sun-dried tomatoes (packed in oil), finely chopped

1 long baguette, cut into 24 thin slices

stainless/metal skewers

Spray grill grate of either a gas grill or charcoal grill with non-stick cooking spray.  Heat grill to medium-high heat.

Place shrimp in resealable plastic bag.  In a small bowl, whisk together olive oil, lemon juice and zest, 1 tablespoon rosemary and garlic.  Add salt and pepper to taste.  Pour half of mixture over shrimp and gently toss to coat shrimp.  Set aside for 5-10 minutes.

Add to the remaining oil mixture, the cream cheese, 1/4 cup feta, pine nuts and tomato.  Add salt and pepper to taste.  Cover and set aside.

Spray both sides of baguette slices with non-stick cooking spray.  Place on grill for 1-2 minutes per side or until lightly toasted.  Set aside to cool slightly.

Drain excess liquid from shrimp and place on skewers.  Grill 1-2 minutes per side or until pink and cooked through.  To assemble, spread cheese mixture onto bread slices, then place about 2-3 shrimp on top.  Sprinkle remaining feta and rosemary on top.

Blue Cheese Beef Crostini (Turf)

Blue Cheese Beef Crostinis

1/2 pound london broil or prime rib, cooked and sliced thin

1 wedge Cambozola cheese, softened

1 pint yellow grape/cherry tomatoes, sliced in half

1 avocado, sliced thin

1 baguette, cut into 24 thin slices

olive oil

Heat oven to 450 degrees.  Line large cookie sheet with parchment paper.  Place baguette slices on sheet and brush with olive oil one side that is facing up.  Bake approximately 5 minutes, until just starting to become lightly toasted.

Remove baguette slices from oven and spread Cambozola cheese over each slice.  Add a small piece of sliced beef, avocado slice, then top with 2 slices of the tomato.

One Year Ago: Smoked BBQ Chicken Nachos

Two Years Ago: Flatbread Friday

Greek Chicken Salad and Greatest Whitewater Trip

I finally received my photo CD of our whitewater rafting trip in Blue River, Oregon with Ouzel Outfitters.  So excited to look at them again.  I don't know what is more fun, the actual rafting trip or reliving the moment through our photos, which brought smiles to all our faces again.

This salad is perfect for a light dinner after a long afternoon of sun, paddling, a lot of splash and river time.

Greek Chicken Salad

4 cups cooked, shredded chicken breast

12 cherry tomatoes, quartered

4 oz. crumbled feta cheese

1 cup kalamata olives, chopped

1 cup marinated artichoke hearts, chopped

5 ounces (1/2 container), prepared Tzatziki sauce/dip

1 head bib lettuce, rough chopped

salt and pepper to taste

Combine all ingredients except lettuce in a large bowl.  Toss well.  Serve chicken salad on bed of lettuce.

Serve with toasted pita corners and Castle Rock Pinot Noir.

American Chop Suey and Traditions

Any family can attest that 16 hours on a road trip can be trying and exhausting.  We broke up our drive in 2 days, both ways to help our trek to and from Oregon, via Wyoming, Utah and Idaho.  There was beautiful scenery, but for teenagers there are only so many trees, mountains and lakes sometimes.

Every traveling family car must be loaded with two things:  Snacks and Games!!  I taught my girls how to play Blackjack a few years ago...any good parent should!  It teaches them fast math and how to think quickly on their feet (or while sitting in the backseat, in this case).  

A hot "Backseat Blackjack" tournament going through Wyoming.
High Stakes:  Starburst

In preparation for our visit with my Grandma, I also taught the girls how to play Gin Rummy.  My grandma taught me the card game when I was little and I have great memories of that tradition with her.  I figured the girls better be prepared to play her...at 88 years old, she's really good!!

Playing Gin Rummy while making breakfast,
gives new meaning to "Hunger Games".

When I was growing up in the 70's, budgets were tight and meal planning needed to go far.  Another tradition I fondly remember, was my mom had a specialty dinner she called "Slumgullion", not sure on the spelling, but you get the picture.  It was simple...cooked elbow macaroni, tomato sauce and ground beef.  She cooked up a huge pot, it filled our stomachs and made great leftovers.  We always had it with a green salad and stack of white bread on a small plate.

As I was addicted to my Wahlburgers television series last year (and when I say addicted, I mean addicted), I ended up watching an episode that featured Alma's famous "American Chop Suey", a long standing family tradition.  This essentially was a tricked out version of my mom's Slumgullion...who knew a 70's dinner would be a famous restaurant favorite today!!

American Chop Suey
Courtesy of Alma Wahlberg

1 lb. bacon, diced
1 lb. ground beef
1 large onion, diced
1 large bell pepper (optional), diced
3 cans (regular sized) whole tomatoes
1 lb. elbow macaroni noodles
salt 
pepper
1 Tbl. garlic powder

In a large pot cook the bacon until half-way cooked.  Add the ground beef, onion, bell pepper, garlic powder, and salt and pepper to taste.  Cook stirring occasionally until meat is thoroughly cooked. Next, add in the canned tomatoes and crush them with potato smasher in the pot.  Let simmer on low while macaroni cooks.

Boil macaroni according to package directions.  Once macaroni has cooked, drain it well, add it to the meat mixture and stir.

**Paired this with a blue cheese wedge salad and garlic cheese toast points.
(Also a tricked out version of my mom's dinner salad and bread).

Artichoke (Addiction) Gratin

So my oldest daughter and I have been having artichoke cravings this summer...we cannot get enough of them in any shape or form.  She learned a new hot artichoke dip on Pinterest and has been making us batches of it every week.  We'll have a little nosh on it with some crackers during our family debriefing or she'll warm it up for one of her late Netflix movie night snacks.  (If) there are any leftovers, I have been re-purposing it, warmed up over mini penne pasta or I even tried it out using as the stuffing for my broiled stuffed mushrooms...served them up with a cobb dinner salad - delish!!!

Artichoke Dip Stuffed Mushrooms - oh my!!

I have also been making this gratin for a quick dinner side dish.  It has terrific flavors and goes wonderfully with steak or chicken.

Artichoke Gratin
Serves 4

4 cups canned artichoke quarters with herbs, drained
2 Tbl. shredded Parmesan cheese
2 Tbl. shredded Romano cheese
2 tsp. roughly chopped fresh thyme
1/4 tsp. red pepper flakes
2 Tbl. extra virgin olive oil

Set an oven rack on the lowest position and preheat the broiler.

In a shallow oven-proof baking dish, arrange the artichokes in a single layer.

Combine the cheeses, thyme, and red pepper flakes and scatter over the artichokes.

Drizzle the oil over the cheeses.

Broil until the cheese is melted and the edges of the artichokes are lightly browned, 15 to 18 minutes.
(Keep an eye on it, as it can brown fast under the broiler, even on the lowest rack),

Served over grilled chicken and rice pilaf.

One Year Ago:  Grilled Vegetable Salad

Cracked Out Chicken Bubble Up

Our 95 degree days of sunshine have made way for more clouds, rain and thunderstorms this week. 

Another dreary event has been one of our little guys, Theo recently had surgery to remove a skin tag on his eye, teeth cleaned and a lump removed from his thigh...poor guy.  Between that and the noise of fireworks, he's had a tough couple weeks around our house.

It's time for warm comfort food again and this one definitely does the trick!  Super easy, delicious and makes great leftovers.

Cracked Out Chicken Bubble Up
Courtesy of Plain Chicken

2 cups chopped or shredded chicken
1 (10.75oz) can Cream of Chicken Soup
8 ounces sour cream
1 cup shredded cheddar cheese
1-1/2 Tbsp Ranch dry dressing mix
1/4 cup cooked, chopped bacon
1 (12oz) can refrigerated Grands Jr biscuits

Preheat oven to 350 degrees.

Lightly spray a 9x13 inch pan with cooking spray.  Set aside.

Combine chicken, soup, sour cream, cheese, Ranch mix and bacon.  Cut each biscuit into 4 pieces. Toss with chicken mixture.

Pour chicken mixture into prepared pan. (Make sure the biscuit corners are separated from each other and placed throughout the pan.  Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

One Year Ago: Quick Marinated Cherry Tomato Salad

Alma's Mac and Cheese and Maddy's Mighty Minions

Our little community here witnessed the passing of a very special little girl this week, Maddy Grayless.  She was eight years old and passed away this Tuesday after learning of her terminal bone cancer only two weeks ago.

Her last wish was, she just wanted to make a difference and started a campaign of having others do good through acts of kindness.  Here is an excerpt from today's newspaper article on Maddy.

"Help Maddy's dying wish live on forever," Taylor wrote. "It has been so touching to see all of these acts of service in her name. It gives us so much comfort to know that her wish is coming true."

The Maddy's Mighty Minions page, created by a family friend, beckons people to perform good deeds in her honor and write about what they have done. Many posts borrow imagery from the animated film "Despicable Me" and the small, yellow "do-gooder" Minion characters that feature heavily in it.

To read more about Maddy and her story, you can see it here, Maddy's Mighty Minions.

Some members of the group have handed out cards featuring the little yellow characters with information about Maddy's story printed on them.

Her story is heart breaking and as a mother, I cannot imagine the pain and sadness her parents are going through right now.  Friends and family have also started a GoFundMe Page to assist her parents in Maddy's medical expenses.  

Given all the dark events and sadness we are witnessing in our world right now, take a moment to share Maddy's inspirational story with those around you and pay it forward.  I am confident that she is shining her light down on everyone right now and helping others make a difference.

I normally would not have attached a recipe to this story, but it's Mac and Cheese and it reminds me of children and smiles.  It's homemade and comfort...my kids used to love it as children and still do to this day

So tonight, hug your child, family member or friend and let them know how much you love them.

Dedicated to Maddy Grayless

Ma's Mac & Cheese
Courtesy of Alma Wahlberg

1 lb. Velveeta block cheese
1 lb. elbow macaroni
1 cup milk (whole or 2%)
1/2 cup butter
salt and pepper to taste

Bring a large pot of water to a boil.  Add the macaroni.  Boil to packaged directions.

Meanwhile, melt the butter in a small sauce pan over low heat.  After it's melted, pour in the milk and whisk slowly until it thickens.  Add the cheese a few pieces at a time and whisk until they melt into the sauce.

Drain the macaroni when ready and return to the large pot.  Add the cheese sauce and stir together well.  Add salt and pepper to taste.

One Year Ago: Fajita Salad

Asian Shrimp Salad, Age Spots and Angeline Wine

Could someone out there please clarify and explain to me the meaning and purpose of age spots?!  I haven't even hit my half century milestone birthday age yet and I am starting to look like a Dalmatian with all my age spots.  Since I wake up with sore, achy muscles every morning, cannot remember what I did last week and continue my battle with "silver highlights" in my hair, I'm pretty sure that I don't need reminded of my age by those obtrusive spots arriving on my body every other week.

A few years ago I noticed a spot on my chest, since I wear a lot of v-neck style shirts.  I was concerned that it may be skin cancer so I proceeded to my dermatologist in California.  He took a three second look at it and said so matter of fact, "Oh, it's just an age spot".  WHAT???!!  Well, in my vain manner, I asked him to freeze it off...I mean really, I wasn't even 45 years old yet and that just would not do.  

So, he proceeded with my request and got a little overzealous with the dry ice and froze a little too deep of skin layers.  So, now instead of a dark spot in the middle of my chest, I now have a white spot.  See what that vanity got me - nothing!  Lesson learned...don't try to alter mother nature, you'll never win - just deal with it.

To take my mind off my spotty self, I came up with this salad from three other spinach-shrimp style salads I came across, plus added in some refrigerator items that needed used up.  It was so unbelievable, the girls inhaled the shrimp and asked for seconds.  The infused shrimp tasted like we were sitting at Benihana's grill table, they were that authentic. Yummy!!

Paired our pear accented salad (no pun intended)
with Angeline Pinot Noir wine.

Asian Shrimp and Spinach Salad
(Serves 4 as a dinner entree)

Dressing:
1/4 cup olive oil
1 small shallot, finely chopped
2 Tbl. red wine vinegar
2 Tbl. rice wine vinegar
2 Tbl. fresh orange juice
1 Tbl. soy sauce
1/2 tsp. grated peeled fresh ginger
1 Tbl. Dijon mustard
1 Tbl. honey
1/8 tsp. crushed red pepper
Salt and Pepper to taste

Shrimp:
2 pounds large shrimp, peeled, deveined and tails off
1/4 cup soy sauce
2 limes, juiced
2 tsp. honey
3 cloves garlic, minced
1/4 cup olive oil
1 tsp. grated peeled fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
6 slices bacon, cooked and chopped
8 cups baby spinach
1 pear, peeled and diced
1/2 cup dry roasted peanuts, salted

For the shrimp, in a large bowl whisk the soy sauce, lime juice, honey, garlic, olive oil, ginger, cumin, salt and pepper.  Add the shrimp to the marinade, toss to coat, cover bowl with plastic wrap and let refrigerate for at least 20 minutes.

While the shrimp is marinating, cook and dice the bacon, wash baby spinach leaves and dice the pear (sprinkle a little lemon juice on pear to keep from turning brown).

Prepare the salad dressing by whisking all the salad dressing ingredients together in a small bowl and set aside.

Heat the grill to high.  Remove shrimp from the marinade.  Skewer and grill for 2 to 3 minutes per side, until just cooked through. Remove from skewers, cover and keep warm.

Toss the spinach to coat with some of the salad dressing and place in the center of your individual serving plates.  Arrange the bacon, pears, and shrimp around spinach and spoon more of the dressing all over.  Scatter the peanuts over the salad.

Enjoy!

Crockpot Beef Tips, Tornadoes and Turtle-Brownie Sundaes

They say when life brings you lemons, make lemonade...I say, when life brings you tornadoes, make a big batch of brownies!

I have lived in -40 below degrees in Alaska and survived earthquakes in California, but I have never experienced anything so surreal like last night's (and our first) tornado.  Northern Colorado and a town 5 miles from us had two tornadoes touch down last night.  We could see one of them from our back patio.

The skies were so dark and quiet, yet clouds, thunder, lighting and hail were swirling all around us.  At one point I felt like Helen Hunt in Twister, standing outside in the rain, and I couldn't take my eyes off the sky, it was so mesmerizing.  However, instead of cows flying through the sky, like the movie, my dogs were running a muck, barking and barking trying to warn off the storm.

I was quite proud at how calm I remained through it, as I proceeded to make a comforting batch of brownies, which then turned in to turtle brownie sundaes with all the fixings.

Tornado Comfort Food

These Crockpot beef tips are perfect for a stormy night, as they cook all day and ready when you walk in the door... add a little side dish and salad with it and you are ready to settle for a night in.

Crockpot Beef Tips & Gravy
Courtesy of The Country Cook

1 1/2 lbs cubed beef (stew meat)
1 packet Dry Onion Soup Mix
1 can Cream of Mushroom Soup (although Cream of anything will work)
1 14 oz. can beef beef broth or stock
Salt & Pepper

***If you are freezing, dump all ingredients into gallon sized freezer bag***

Add beef cubes to Crockpot, season with salt & pepper.

In bowl combine soup mix, soup & broth, stir to combine.

Dump mixed ingredients over top of beef, stir.

Cook on low 6-8 hours.

Served with shaved Parmesan cheese over garlic herb angel hair pasta.

Grilled Balsamic and Blue Steak

It is officially June, summer days and I cannot believe how fast time is going by already since school got out.  We are hitting 90 degrees today, which means no more kitchen cooking!!  It's grilling season!!  

During the summers, I "try" not to use the oven too much since it really heats up the house.  I am holding out as long as I can, being the penny pincher I am and refusing to turn on the air conditioner. That being said, it's been a lot of grilling, crock pot and salads this past week.

We made this Balsamic and Blue Cheese Steak a couple weeks ago and it truly is one of my all time favorites.  Super easy to prepare and really delicious.  I get the steak marinating before I go to work and when we come home, perfectly flavored and ready to grill.  We like to use the leftover steak (when there rarely is any) for taco Tuesday - awesome!

Grilled Balsamic and Blue Steak

Adapted from Traeger Grills

1-1/2 pounds Flat Iron Steak (or Top Round Steak)

3 Tbl. Olive Oil

6 Tbl. Balsamic Venigar

1 Tbl. Traeger Prime Rib Rub (or your favorite available brand)

1 tsp. fresh Thyme, chopped

1 tsp. fresh Rosemary, chopped

3 cloves  Garlic, minced

1/4 cup butter, softened

1/4 cup Blue Cheese crumbles

1 clove garlic, finely minced

1 green onion (white and green parts), chopped

In a large plastic zipper bag, add the olive oil, balsamic vinegar, prime rib rub, thyme, rosemary and 3 cloves of minced garlic.  Mix/whisk well in bag to combine.  Place the steak in the bag with mixture, seal the bag and marinate in the refrigerator for a minimum of 4 hours or overnight.  Remove the steak from the refrigerator 45 minutes before grilling to bring it to room temperature.

Combine the butter, blue cheese, 1 clove of garlic and the chopped green onion in a small bowl.  Mix well.  Refrigerate until ready to use.

When ready to cook, (at this point, you can heat your grill to the recommended directions for steak) or if using a Traeger Grill, start your Traeger on Smoke with lid open until the fire is established (4-5 minutes)., Set the temperature to High and preheat, lid closed (10-15 minutes).

Place the steak towards the front of the grill grate for 6 minutes on each side to give it a sear, for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well).  Remove from the heat and rest for 10-15 minutes.

Slice the steak against the grain and add the blue cheese butter on top.  Enjoy with herb seasoned roasted baby potatoes and fresh garden salad.

Grilled Island Chicken with Asian Slaw

Our pseudo "Hawaiian Week" is coming to an end and we have been reminiscing about our adventures that we were blessed enough to experience last summer.  Fortunately the sun has peeked out for us a little bit every day this week.

I even went so far to bring all our outdoor lounge and dining furniture out, so we could enjoy a few meals on the patio this week.  I figured if summer is refusing to come to me, then I was determined to have summer dining even if I was in rain gear! The tiki torches are scattered throughout the backyard again, and we now have a real firepit for some tropical coconut s'mores.

You know it's really bad when I buy "Hawaiian Aloha" flagrance

trash bags for that tropical scent in our kitchen to remind me of the islands.

A couple months back, our Traeger website sent me these recipes.  They were super delicious and easy to make, with a very little prep needed for a wonderful dinner.  We love the slaw so much, we have made it quite a few times since.  I make a large batch of the chicken and we use the extras for various adaptations on dinners throughout the week.

Grilled Island Chicken with Asian Slaw
Adapted from Traeger Grills

4, 4 oz. Chicken Breasts
Marinade:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, grated
1 tsp. fresh Garlic, chopped
2 tsp. Soy Sauce
2 tsp. Coconut Oil

Slaw:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, peeled and grated
2 tsp. Soy Sauce
2 Tbsp. Rice Vinegar
1 cup Napa Cabbage, shredded
1 cup Green Cabbage, shredded
1 cup Purple Cabbage, shredded
1 cup Carrots, julienned
1 cup Bean Sprouts
2 Tbsp. Scallions, chopped

Combine all the ingredients for the marinade.  Place the chicken breasts and the marinade in a large, seal-able bag.  Seal and place in the refrigerator.  Marinate the chicken for at least 3 hours, best if overnight.

Add the first five ingredients for the slaw in a small bowl, whisking to combine. In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.

When ready to cook the chicken, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10 to 15 minutes). Take the chicken out of the marinade and place it on the grill. ** If you are using your own BBQ or Grill, just cook until the internal meat temperature reaches 160°F.

Serve with slaw and white rice. Enjoy!

Roasted Red Pepper and Tomato Soup

While everyone is enjoying their summer, sunshine, backyard grilling parties and gardening...I am not.  It is STILL raining with no end in sight.  We had a brief moment of broken clouds last week and proceeded to rush the tomato and cucumber starter planting in our garden.  Why, I really don't know. If we don't get any sunshine here soon, it will turn into nothing but soggy leaves.  I honestly don't know who will be more bummed about no fruits of our labor, my husband or me.

That being said, cold, fresh garden salads have not sounded good to any of us.  It's been all about comfort foods, soups, paninis and warm desserts.  Needless to say I dare not try on any of last summer's shorts yet.  To quote my dear childhood friend Charlie Brown, "AAUGH!!!"

In the event that we (or you) have a bountiful summer garden, this soup would be perfect to use some of your fresh tomatoes and/or red peppers.

Roasted Red Pepper and Tomato Soup
Courtesy of allrecipes.com

1 tsp. olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced (or used jarred version)
3 red bell peppers
4 large tomatoes, peeled, seeded and chopped
1-1/2 tsp. dried thyme
2 tsp. paprika
1/8 tsp white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
2 Tbl. butter
1-1/2 Tbl. all-purpose flour
sour cream (for garnish)

Roast peppers; rub oil on peppers and put them under the broiler until blackened, turn to get all sides.  Put roasted peppers into paper bag and seal.  Let rest for 15 minutes, then peel.  Skins will come right off and core and seeds will fall out.  Chop peppers.  Reserve one chopped pepper, set aside.  (If you are in a time crunch, you could always use a large jar of roasted red peppers also).

Heat olive oil over medium heat.  Add onion and garlic and cook until soft but not brown, about 5 minutes.  Stir in tomato, bell peppers (except reserved), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, and cayenne pepper.  Bring to a boil, lower heat and simmer partially covered for 25 minutes or until vegetables are tender.

Strain soup, reserving broth.  Place solids in food processor or blender and process until fairly smooth.  Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute to remove flour taste.  Stirring slowly, add the broth/vegetable mixture.  Add reserved chopped pepper and bring to boiling.  Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl.  Serve with a rustic french loaf.

One Year Ago: Loaded Hasselback Potatoes

Braised Crockpot Balsamic Steak with Gorgonzola Alfredo

So I am finally getting around to cooking up one of the Crockpot make ahead freezer meals that I prepped, froze and mentioned a few weeks back.

Since it is yet still dreary and raining here, this is one of those perfect warm and cozy dinners that was super easy and delicious!  I am such a fan of anything with Gorgonzola cheese in it, I think this was my favorite of all the make ahead meals we have done thus far.

Braised Crockpot Balsamic Steak with Gorgonzola Alfredo
Courtesy of Who Needs A Cape

For The Steak

1.5 lb beef top round steak cut into 2" squares
1 c balsalmic vinegar
1/3 c olive oil
2 T honey
1/4 c worcestershire sauce
3 cloves of garlic
salt and pepper to taste

For the Sauce

4 cups heavy whipping cream
2 cups parmesean cheese
8 oz gorgonzola cheese crumbled (half for sauce half for garnish)
1 cup of butter
6 oz fresh baby spinach
1 1/2 c sun-dried tomatoes
1 tsp basil
1 lb pasta of your choice (I used Campanelle)

Instructions

For the Steak

Mix all the ingredients and marinate over night.

Pour all the ingredients into the crockpot and cook on low for 6-8 hours until steak is tender

.
Serve over sauced pasta

** If freezing combine all the steak ingredients only and freeze in freezer safe bag. DO NOT freeze the pasta  or sauce portion of this dish.

For the Sauce

Follow instructions for cooking pasta.

Add the butter to the cream cooking bring the cream to a slow boil, frequently stirring.

Slowly add the parmesan cheese until it is melted into the cream.

Add 4 oz of the gorgonzola a little at a time into the Alfredo sauce until it is combined into the sauce.

Add the sun-dried tomatoes and basil, then add the spinach a little at a time, letting it wilt before adding more spinach.

When the pasta is done drain the water and pour the sauce over the pasta tossing it until coated.

Use the rest of the gorgonzola to garnish the pasta as it is served. Spoon the steak and a bit of the sauce on top of pasta.

This sauce was also amazing over our grilled asparagus!  

**Taste test note, the balsamic taste is really strong in this dish, if you are fan of balsamic vinegar.  If you are not, you may want to do equal parts of the balsamic vinegar and some beef broth, to mellow it out.

Pan-Fried Goat Cheese and Balsamic Strawberry Salad

I am feeling like Noah's wife this week.  It has rained, and rained and rained here and will not stop. Oh wait, except that they are saying it will snow tonight...not kidding.  

The only wonderful saving grace is that I am saving money on not having to water the lawn...and my husband's cancelled rounds of golf. The drawback to that though is he gets cabin fever really bad.  Thank goodness I bought him a practice golf net for the garage last winter, so he can keep busy with that until the sun decides to return here.

The other downside to all the gray skies and dreary weather, it makes me want to bake like crazy...and I'm not even that good of a baker.  I have been trying out new recipes and flavor combinations which makes the house warm, cozy and smell amazing.

That being said, I (and my tight pants) needed to take a break from the desserts and I made this salad for dinner the other night.  It goes together fairly quick and has incredible layers of flavor.

Pan-Fried Goat Cheese and Balsamic Strawberry Salad

6 ounces goat cheese
1 egg, beaten
4 Tbls. canola oil, divided
1/2 cup bread crumbs (or panko crumbs)
Salt
Pepper
3 Tbls. butter
1 Tbl. balsamic vinegar
2 Tbls. olive oil
1 Tbl. freshly squeezed lemon juice
4 to 6 cups mixed salad greens
1 cup thinly sliced fresh strawberries
1/4 cup chopped pecans

Slice goat cheese into 12 small rounds, about one-third of an inch thick.  If you freeze the goat cheese for about 15 minutes before you cut it, this should help the ease of cutting the soft cheese.

Combine the egg, 1 tablespoon canola oil and 1 tablespoon cold water in a small bowl and mix with a whisk.  Spread the bread crumbs over a plate and season with salt and pepper.  Dunk the cheese rounds, one at a time, into the egg mixture, letting the excess drip back into the bowl, then roll in the bread crumbs to fully coat on both sides.  Refrigerate for about 15 minutes.

Heat the butter and remaining 3 tablespoons canola oil in a skillet over medium-high heat.  Carefully place the breaded cheese rounds in the pan and fry until light brown, about 2 to 3 minutes on each side.  Drain on paper towels.

After skillet has cooled enough, carefully drain out any excess oil from skillet and clean off.  Add the chopped pecans and cook on medium heat until just starting to get fragrant and turn light brown.  (Watch carefully, so you do not let them burn)...I speak from great experience here!!  Remove pecans from pan and let cool.

For the vinaigrette, place 1 tablespoon vinegar in a bowl, season with salt and pepper and slowly beat in the olive oil and lemon juice.  (If you like more dressing on your salads, you may want to double the vinaigrette ingredients here).

Combine the salad greens, sliced strawberries, vinaigrette and chopped pecans in a bowl.  Place a small amount of salad greens in the center of 4 (side salad size) or (2 dinner/meal size), surround each plate with 3 (or 6 for dinner size) cheese rounds.  Enjoy!!

**Served with mushroom-Parmesan flatbread and a chilled bottle of Butternut Chardonnay.

Creamy Baja Avocado Pasta with Chili Lime Chicken

Among my many weaknesses, I have an accessory addiction.  I rarely go out and look or search for them, they just seem to scream out and find me...take me home, they plead.  As I was out last weekend and finishing up some grocery shopping, I was driving home and stopped...that was my first mistake.  These little beauties were waiting for me.  Three gorgeous candle holders that not only blended in with the color palette of my project, they also fit perfectly in the coffee table topped tray.  I love it when these little surprise finds happen, don't you.

Speaking of great finds.  I stumbled on this Pinterest (another addiction) recipe a few weeks ago and thought it would be perfect for Cinco de Mayo night dinner.  I took it for a test run last month and it was awesome!!  I really loved the chicken part of the recipe.  I think this rub is my new go-to standby for chicken tacos and fajitas.

**Preparation warning though...it makes a lot of food!!!  So, unless you are feeding a huge crowd, you may want to figure taking this recipe in half.

Creamy Baja Avocado Pasta with Chili Lime Chicken
Courtesy of Carlsbad Cravings

For The Chicken...

1 pound chicken breasts pounded to 1/4-1/2 inch thickness

• Chili Lime Rub
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar
• 1/8-1/4 teaspoon cayenne pepper
• fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
• Lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Garnish with extra fresh lime juice if desired.

For The Avocado Pasta:

• 1 recipe Chili Lime Chicken (click HERE for recipe)
• 16 oz. thin spaghetti, cooked al dente
• 1 red bell pepper, chopped
• fresh corn kernels from 1 ear of sweet corn
• 3-4 garlic cloves, minced
• 1 15 oz. can diced tomatoes with green chilies, drained
• hot sauce to taste

Creamy Blender Avocado Sauce

• 1 cup sour cream (may sub. Greek yogurt)
• 2/3 cup milk
• 2 avocados, peeled and pitted
• 1-2 jalapenos, seeded, deveined and roughly chopped
• 1/4 cup packed cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon lime juice

Garnishes (optional)

• Pepitas
• Pepper jack/cotija cheese
• fresh lime juice

Prepare Chili Lime Chicken according to directions. When done, remove chicken to cutting board and cover to keep warm. Don't slice until ready to serve.

Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth.

In the same skillet you cooked your chicken in, heat 1 tablespoon olive oil over medium high heat (you can use remaining oil from chicken if there's enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender. Add diced tomatoes/green chilies and heat through.

Add cooked pasta followed by Creamy Avocado Sauce and stir to combine. Heat through. Taste and add additional salt, pepper, hot sauce to taste.
Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice.

Refrigerate leftover pasta for up to 5 days. The lime juice will keep the sauce from discoloring.


One Year Ago:  White Pizza