Apple Pandowdy and Epic Failures

It is very hard for me (and anyone really) to say I'm sorry, admit I am wrong...but even more so, to succumb to epic failures in the kitchen.

Stay with me on this one...it's a doozy!

Many years ago my husband and I got addicted to the HBO mini series "John Adams" with Paul Giamatti and Laura Linney.  You MUST watch this, it is fantastic.

One of the lines from Abigail Adams is, "To be good, and do good, is the whole duty of man comprised in a few words."   LOVE, LOVE, LOVE this line and advice.  Ever since I heard that, (and my kids will tell you this), that has been my mantra to them, if not every day, than at least once a week..."Be good and do good".

Well one day, I ended up down the cyber rabbit hole (I'm sure you know what I'm referring to), and learned that Abigail Adams was famous for her Apple Pandowdy.  "The word dowdy comes from the Middle English "doude", which means exactly what your're thinking.  Shabby, messy, inelegant."  Who knew?  Abigail's Pandowdy made use of the abundance of apples in the region.

This sounded like a wonderful new recipe to try out...

I got everything together and knocked it out.  As I was putting it in the oven, I realized that I accidentally grabbed the salt and sprinkled it all over the puff pastry, instead of the sugar!

I scraped off as much salt as I could and baked it off to see if it would work...it didn't!  It definitely didn't!  I was so upset I wanted to cry.  My containers for the sugar and salt are not even remotely similar.  My head was obviously somewhere else that morning.

I had one more puff pastry sheet left, so I gave it another try....

I took all the "over salted" puff pastry pieces off the first batch and tossed them away.  I scooped up all the apple filling and placed it in a cast iron skillet.

Then, I cut out larger pieces of the pastry and baked it off, per directions.

I'm happy to report, it was saved and I learned a very valuable lesson(s)!

Apple Pandowdy
Courtesy of Bon Appetit

6 Tbl unsalted butter
4 pounds Pink Lady and/or Granny Smith apples
2/3 cup packed dark brown sugar
3 Tbl all-purpose flour, plus more for surface
1 Tbl vanilla extract
2 tsp ground cinnamon
1/2 teaspoon kosher salt
1 lemon
1 package frozen puff pastry, thawed by covering pastry sheet with plastic and leaving at room temperature for 30 minutes.
Granulated sugar

Preheat oven to 425 degrees.  Cook 6 Tablespoons butter in a small saucepan over medium heat, swirling often, until bubbling and golden, about 5 minutes; set aside.

Prepare your apples: Using a vegetable peeler, remove peel from apples.  Stand them upright and slice down along core, working all the way around to remove big loves of flesh.  Cut lobes lengthwise into 1" pieces.  Discard peel and cores.  Transfer apples into a large bowl.

Add 2/3 cup dark brown sugar, 3 Tablespoons flour, 1 Tablespoon vanilla, 2 teaspoons cinnamon, and 1/2 teaspoon salt to bowl with apples.

Using a microplane or fine rasp grater, grate zest of 1/2 lemon over apples.  Cut lemon in half and squeeze juice from zested half over apples, catching any seeds. 

Toss apple mixture until combined, then transfer to a shallow 3-qt baking dish.  Drizzle all but 2 Tablespoons brown butter over apples.

Dust cutting board with a light coating of flour and unfold puff pastry on floured surface.  Dust top with flour.  Cut puff pastry into irregular 1" pieces.

Arrange pieces of puff pastry over apples, overlapping but spreading to cover almost completely.  Brush pastry with remainng brown butter.  Springkle with granulated sugar.

Bake pandowdy until pastry is puffed and golden around edges, 25-30 minutes.  Reduce oven temperature to 350 degrees and continue to bake until juices are thick and bubbling and pastry is brown all over, 30-35 minutes longer.

Using a spoon, press pastry down into warm juices (but don't submerge); let cool slightly.

Serve pandowdy warm with ice cream.

One Year Ago: White Trash Cookies
Two Years Ago: "Clinks" Spinach Salad
Three Years Ago: Mike's Marinating Mess
Four Years Ago: Spicy Sausage Skillet
Five Years Ago: The Masters Champions Dinner

Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce

When empty nest syndrome set in, I had to decide if I was going to fight it, or let it get the best of me.  So after a few months of feeling sorry for myself, I decided it was time to get out and start doing things again.

When I met my husband, he had never been to a concert...he grew up in Southern California, how is that even possible?!?!  Ever since I took him to his first concert, he has been addicted and loved every one of them.

Now that we have a lot of time (and a little bit more money) doing that empty nesting thing, we are trying to get to more of those concerts.  This past weekend was Michael McDonald!  So much fun!!!

We started our pre-concert festivities with friends over for some appetizers and wine beforehand.  One of our daughters called in the middle of our get together.  I told her I couldn't talk because we had company over and were heading out to a concert...I would call her tomorrow.  Her epic response was, "Well, aren't you two just living it up now that we're out of the house!"   In my head..."and the problem with that is what???"

I was inspired to make these from one of my Sur La Table menus I downloaded awhile ago.  I am completely over the top for these little shrimp bites. Delicious!!!!  Super easy and so good...I could eat an entire platter of these morsels!

Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce
Adapted from Bon Appetit and Jake's On The Lake, Tahoe City, California

For the Shrimp:
18 large or extra-large raw shrimp, peeled and deveined
18 basil leaves
9 slices prosciutto (from 4-ounce pkg.), cut in half, lengthwise
olive oil for brushing

For the Creamy Garlic Dipping Sauce:
1 clove garlic, pressed
1 Tbl Dijon mustard
1/4 cup mayonnaise (I like Best Foods Olive Oil flavor)
2 Tbl sherry vinegar
pinch kosher salt
freshly ground black pepper

For the Creamy Garlic Dipping Sauce, combine all ingredients in a small bowl and mix until smooth.  Cover and refrigerate.

While the sauce is getting happy, make the shrimp...

Arrange the 1/2 slices of prosciutto out on a work surface.  Place a basil leaf at one end of each slice.  Place a shrimp on top of the basil leaf and roll up tightly.  The prosciutto should be stretchy and slightly sticky, helping the shrimp bundle to stay wrapped.  Set onto a platter or baking sheet and repeat until all shrimp are wrapped.

Brush both sides of the shrimp with olive oil.  Heat grill pan to medium-high.  Grill shrimp about 5-7 minutes, turning frequently, until the prosciutto has crisped and the shrimp are pink and opaque.  Transfer to a platter and serve with dipping sauce, or serve on individual plates with a small spoonful of sauce.

One Year Ago: White Trash Cookies
Two Years Ago: Bobotie
Three Years Ago: Mastering The Art of Desserts
Four Years Ago: BBQ Chicken Fiesta Salad
Five Years Ago: Mushroom Soup

Roast Pork Loin with White Bean and Mushroom Ragout

We have enjoyed our brief reprieve from winter.  Our deck has been cleaned and the patio table and two chairs made their way out of storage this week.  The high 60's is making a quick appearance only to see some rain and possible snow showers this weekend and into next week....well, summer was nice for the three days while it lasted.

I have been taking full advantage of the nice weather and enjoying my Traeger Smoker/Grill when possible.  I made this Roast Pork Loin with Caramelized Onions and Sherry Wine sauce on the Traeger, but it's also great and super easy in the oven too.  The great (Sur la Table) inspired accompaniment ragout is also out of this world!  I am seriously loving these two new recipes together.  Enjoy!

Roast Pork Loin with Caramelized Onions and Sherry Wine Sauce

Courtesy of Sur la Table

1 (2-1/2 pound) boneless pork loin roast, well trimmed

salt and black pepper

2 yellow sweet onions, sliced

2 Tbl olive oil

1/4 cup medium dry or cream Sherry

1/3 cup heavy cream

With oven rack in center position, preheat to 400 degrees.

Season both sides of the pork loin with salt and pepper.

Place an oven save 3 quart pan on the stove, and add the olive oil and turn the heat to medium.  Sear the pork loin in the pan until the pork is well caramelized.  Remove the pork from the pan.

Add the sliced onions to the pan and slowly cook until they begin to caramelize and take on color, about 10 minutes.  Season with salt and pepper and remove the pan from the heat.

Place the pork loin, fat side up on the onions.  Roast in the preheated oven until a meat thermometer inserted into the center of the pork registers 150 degrees, about 40 minutes.

Take the pan from the oven and remove the pork loin from the pan, let pork rest, covered for 10 minutes before slicing.

While pork rests, remove the onions from the pan, set aside and cover to keep warm.

Add the Sherry to the reserved juices in the pan and bring to boil, scraping up an y browned bits, until reduced by half, about 1 minutes.  Add the heavy cream and any accumulated juices from the resting meat and onions to the sauce in the pan.  Bring to a boil, stirring until slightly thickened, 1 to 2 minutes.

Cut pork crosswise into 1/3 inch slices.  Arrange pork slices on a platter with the onions in the center.  Pour Sherry sauce over pork slices and serve.

White Bean and Mushroom Ragout

Courtesy of Martha Stewart

1/2 pound assorted wild mushrooms, such as chanterelles and cremini 

1 Tbl olive oil

2 cloves garlic, thinly sliced

salt and freshly ground black pepper

1/2 cup dry white wine

1 (16-ounce) can cannellini beans, drained and rinsed

1/4 cup water

Carefully brush mushrooms with a mushroom brush or towel to remove dirt.  Cut larger mushrooms in half or into 1/2 inch slices;  keep smaller mushrooms whole.

In a large skillet heat olive oil over medium heat.  Add mushrooms, garlic, and salt and pepper to taste.  Cook for 3 minutes, until mushrooms are lightly browned.  Add wine, beans, and 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through.  Adjust seasonings, and keep warm until ready to serve.

One Year Ago: Cheese and Crack
Two Years Ago: Blueberry-Raspberry French Toast Bake

Three Years Ago: English Pea Salad

Four Years Ago: Blackberry Coffee Cake

Five Years Ago: Peas Bonne Femme

Pecan Crusted Halibut with Peach Beurre Blanc Sauce

This week we broke up our weeknight routine and had an impromptu date night.  I found out our own Colorado based band FACE Vocal Band was in town for the evening at a casual intimate concert venue.

If you ever have an opportunity to see these guys, it is a must.  No instruments, not one!  Every sound, percussion, note is all done by their voices, and they will leave you in awe!  "Blending modern popular tunes with complex harmonies, brilliant beat-box rhythms and superb signing".  There are no words to describe...just listen and see!

After the concert we walked around old town and scoped out some new restaurants that we want to try.  We stumbled on a "chop steak house" that took us back in time.  While we reviewed their menu for a future date night I saw a halibut dish that I couldn't get out of my head.

So, since we are in the Lenten season, fish Friday is was!  I searched out a halibut dish much like the menu I saw...and well, here it is.

Pecan Crusted Halibut with Peach Beurre Blanc Sauce
Adapted from Chaparral Gardens

4 (4 ounce) halibut filets
2/3 cup flour
1/4 tsp salt
1/3 tsp black pepper
1 egg
2-1/2 ounces finely chopped pecans
2/3 cup panko crumbs

For the sauce:
1/2 cup mango and peach preserves
1/4 cup dry white wine
2 Tbl white wine vinegar
1 Tbl finely minced shallot
12 Tbl cold, unsalted butter


Preheat oven to 350 degrees.

Combine flour, salt, and black pepper in a bowl, set aside.  In another bowl, whisk one egg and 1 Tbl water, set aside.  In third bowl, combine pecans and panko.

Lightly dredge each filet in the flour, dip in egg mixture, and then coat with pecan mix.  Place filets on a baking sheet.

Melt 2 Tbl butter in a large saute pan over medium heat.  Place the filets in the pan and cook for three minutes on each side.

Place the filets on a baking sheet and bake for 10-15 minutes, or until cooked thoroughly.

While the halibut is baking, make the sauce.

Using a heavy saucepan, bring the preserves, wine, vinegar, and shallot to a boil.  Lower the heat to medium-low and reduce the mixture to about 1 tablespoon, whisking as needed.  Once the mixture is reduced, lower the temperature to low an whisk in 12 tablespoons of cold butter, (1 tablespoon at a time).  Add each piece of butter just prior to the previous one melting completely and removing the pan from the heat if necessary to keep the sauce from separating.

Serve sauce over halibut filets.

One Year Ago: Cheese and Crack
Two Years Ago: Pesto Chicken Caesar Salad
Three Years Ago: English Pea Salad
Four Years Ago: Pear Salad
Five Years Ago: Spaghetti Squash with Marinara Sauce

Grilled Flank Steak Salad with Strawberries

We have survived our bomb-cyclone blizzard from last week.  The sun has been shining and the grass is already turning green...yes, that's Colorado for you.  High 60's this week and I have been firing up our my Traeger grill! 

I can feel spring shining its beautiful smile on us when we come home every night and it makes me very happy!

We walked our back and side yards last weekend to come up with our landscaping plans and ideas for the next six months.  We are excited to have a vegetable and fruit garden again.  I'm looking forward have veggies again ready to pick right out our back door.

This salad will definitely make another appearance with our soon-to-be harvested lettuce crops!

Grilled Flank Steak Salad with Strawberries

Courtesy of Home and Plate

4 cups baby spring lettuce mix

1 pound grilled steak (recipe below)

1/2 cup sliced strawberries

1/2 cup sweet and spicy pecans

2 ounces crumbled blue cheese

vinaigrette (recipe below)

For the steak:

1 pound flank steak

1/2 cup canola oil

1/4 cup soy sauce

2 Tbl lemon juice

2 Tbl Worcestershire sauce

1 Tbl Dijon mustard

1 tsp minced garlic

For the vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup aged balsamic vinegar

1 Tbl raw honey

1 Tbl strawberry preserves

1/2 tsp black pepper

For the steak:  Mix together all the ingredients and pour the marinade over the flank steak.  Marinate in the refrigerator for at least four hours or overnight being sure to turn over the steak.

Heat the grill to medium.  Grill the flank steak for 7 minutes per side.  Once done, be sure to let the steak rest for at least five minutes.  Slice the steak into thin pieces across the grain.

In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.

Arrange the lettuce mix in a bowl.  Arrange the flank steak on top of the salad.  Next, top with pecans, strawberries and blue cheese.  Drizzle the vinaigrette over the salad and serve.

One Year Ago: Cheese and Crack

Two Years Ago: Pesto Chicken Caesar Salad

Three Years Ago: Baked Shrimp Scampi

Four Years Ago: Blarney Bark

Five Years Ago: Ultimate Tri-Tip Tacos

Patty's Creamy Pesto Shrimp and Another Project Off The List

I am proud (and so incredibly happy) to report that we have 

yet another project, done, complete and checked off our list!

We started the demolition of our fireplace wall right after Halloween, 

to begin it's transformation of our new makeover fireplace.

We were scheduled to have the slate stone tiles installed the week of Thanksgiving, but due to weather, contractor injuries, conflicting schedules, the holidays and life...

we have lived in "demo" mode since then.  Thank goodness our installer was so patient with us.

 Lesson learned though, good things come to those who wait.

The week came and our tile installer arrived for two days and worked his beautiful magic!  In order to save costs, we let the contractor do the installation of slate we purchased and we took care of the rest.

We schooled ourselves in the proper cleaning, sealing and grouting of our new stone.  There is even a grout piping bag, much like piping frosting on cakes...who knew?!  For a couple of novices, I think we did a great job.

One of our favorite pieces of the new fireplace is our wood mantle.  We purchased it at a silent auction over a year ago!  There is a company near us, Authentic Barnwood that they reclaim wood from old barns all over the country.

This piece we selected is a roof beam from an old dairy farm barn in Wisconsin.  We loved learning the history of it from it's origination.

And of course, Princess Brinkley loves napping in front of her beautiful, new fireplace.

This recipe from my sister-in-law is awesome and been around for years.  She first made it for us about ten years ago (maybe more).  I have tried over and over to copycat it and never quite achieved her recipe.  I don't know why I never asked for it, but last month I got her original version. So, so good !!  My daughters ask for this one over and over again...definitely a family favorite.

Creamy Pesto Shrimp

Compliments of Patty

1 pound linguine pasta

1/2 cup butter

1/2 onion, diced

1 clove garlic, minced

2 cups heavy cream

1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese

1/3 cup prepared pesto

1 pound large shrimp, peeled and deveined (or Langostino lobster), cut into pieces

Bring a large pot of lightly salted water to a boil.  Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat.  Saute the onion and garlic.  Stir in cream, and season with pepper.  Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.  Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp or lobster, and cook until they turn pink, about 5 minutes.  Mix with the hot linguine and serve on a large platter.

One Year Ago: Cheese and Crack

Two Years Ago: 20-Minute Skillet Tuscan Tortellini

Three Years Ago: Baked Shrimp Scampi

Four Years Ago: Luck Of The Irish Cupcakes

Five Years Ago: Deviled Green Eggs and The Ham

My cabin fevered husband thinks he's hilarious! Seriously ?!?! (I can't wait for golf season to start!)

Butter Swim Biscuits and Bomb Cyclones

If you were anywhere near a news outlet today (and hopefully not stranded in an airport), you undoubtedly heard about our "bomb cyclone".

Remember that snow globe I recently told you about that I live in?  Well, someone shook it with a vengeance and kept shaking, and shaking, and shaking today!

The wind is still continuing to howl tonight and it is so cold and dreary with snow everywhere.  We all learned yesterday that it was headed our way, so last night I packed up all my work from my desk, brought it home, and was able to work from home today.  My husband tried to brave it and went to work at 6:30 am...he was home by 10am!  All roads were being shut down in every direction.

He then had the unfortunate and daunting task of snow blowing all afternoon, to try and stay ahead of it, but it just won't stop blowing.  We have had 30 mile an hour winds here all day and night.

So, while he tasked in the snow I did what I always do for comfort...baked.  For breakfast, I tried this new recipe I found on Pinterest (of course).

I can't even begin to explain how amazing these biscuits are...and so, so easy!  My husband, who isn't even a big fan of bread said, "forget all the other recipes, only bake these biscuits from now on."

Warning, these biscuits are loaded with everything bad (which is probably why they are so darn good), so enjoy these in moderation.

Butter Swim Biscuits
Courtesy of Instrupix.com

2-1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt

Preheat oven to 450 degrees.

Combine all of the dry ingredients in a medium sized bowl.

Next, add the buttermilk to the dry ingredients, and mix all of the ingredients together until a moist dough is formed.  Set aside.

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it out evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Bake for 20-25 minutes or until golden brown on top.

Enjoy for breakfast, lunch or dinner!  These biscuits are the perfect companion to any meal.  They are perfect with a little jam or preserves.

One Year Ago: Cheese & Crack
Two Years Ago: 20-Minute Skillet Tuscan Tortellini
Three Years Ago: Portillo's Chopped Salad
Four Years Ago: Breakfast Casserole
Five Years Ago: Sweet Dreams

Chicken, Artichoke and Cannellini Bean Spezzatino

I am still amazed how many recipes are out there that were either faxed or printed 10+ years ago, that still somehow make it to me to this day...that I have never heard of or tried.

Recently, one of my sister-in-laws gave me this Giada recipe.  WOW is this good.  A fair amount of ingredients, but goes together rather quick and easy.  Makes great leftovers as well.  Even though there is no pasta, it is still very filling and satisfying all in one bite.

Chicken, Artichoke and Cannellini Bean Spezzatino

Courtesy of Giada De Laurentiis

2 Tbl olive oil

1 (4-ounce) piece pancetta, diced into 1/4-inch pieces

2 medium carrots, peeled and cut into 1/2-inch pieces

2 celery stalks, thinly sliced

1 onion, diced

3 cloves garlic, halved

1 tsp kosher salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

2 (14-ounce) cans low-sodium chicken stock

1/2 packed cup fresh basil leaves, chopped

2 Tbl tomato paste

1 tsp dried thyme

1 bay leaf

2 skinless chicken breasts (about 1-1/2 to 2 pounds total)

12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces

1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat.  Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.  Using a slotted spoon, remove the pancetta and drain on paper towels.  Set aside.  Add the carrots, celery, onion, garlic, 1 tsp salt and 1 tsp pepper and cook until the onion is translucent, about 5 minutes.  Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf.  Add the chicken and press down to submerge.  Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.  Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.

Remove the chicken and let col for 5 minutes.  Cut the chicken into bite-size pieces.  Return the meat to the saucepan and simmer for 5 minutes until warmed through.  Remove the bay leaf and discard.  Season the spezzatino with salt and pepper, to taste.

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

* I also added a sprinkle of freshly grated Parmesan cheese.

One Year Ago: Cheesy Country Ham Dip

Two Years Ago: Julie & Julia's Tomato Bruschetta

Three Years Ago: Traeger BBQ Glazed Meatloaf - Jack and the Beanstalk

Four Years Ago: 24 Hour Salad

Five Years Ago: Chile-Cheese Egg Bake

"Man"estrone Soup

I currently live in a snow globe.  Monday through Friday is beautiful, sunny and a pleasant 50ish degrees.  In the middle of our Friday nights, someone shakes our snow globe and we wake up to a foot of snow and very cold temperatures, below 0 degrees some mornings.

Everyone is over it and getting cranky...including me!  I just want to be sitting on my beautiful deck, having dinner and watching the sunset, without a parka and boots on!

I am really starting to feel sorry for my husband.  Golf season is nowhere in sight, due to our unfavorable weather.  He is getting so bored that he follows me around the house, along with the rest of our dogs.

We have completed two of our projects (which I will share later).  Even though there are more projects to complete, I am rapidly seeing cabin fever set in for all of us!

Last weekend I watched Pioneer Woman make her 16 Min-estrone soup.  It looked perfect for our cold days and with today being Ash Wednesday and start of Lent, I thought it would also be great for our no meat dinner tonight.

I decided to take the weekend and do some meal prepping, including this soup.  Since my husband was getting restless, I asked if he would like to help.  I figured I could give him the task of dicing up all the vegetables for me...that should take him awhile.

I pulled out the large cutting board and all the vegetables for him to chop for the soup.  I walked over to get my Santoku knife (it's his favorite) for him.  When I turned around, he had my KitchenAid out with ALL of the attachments.  Let me say it again..."ALL" of the attachments!

He was not about to stand there and dice each vegetable with a boring knife.  As only a man would do, he took the no nonsense approach and brought out the serious machinery to get the job done! 

If John Gray, author of Men Are From Mars, Women Are From Venus ever decides to write the next sequel, this would make a great chapter!

16 Min-estrone
Courtesy of Pioneer Woman

Kosher salt
2 quarts low-sodium chicken stock
2 Tbl olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2 to 1 inch pieces
Freshly ground pepper
8 ounces ditalini pasta
2 stalks celery, finely diced
1 yellow bell pepper, finely diced
1 onion, finely diced
1 carrot, finely diced
1 zucchini, diced
1 tsp red pepper flakes
One 28-ounce can diced tomatoes, with the juice
One 15-ounce can white beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1 tsp dried basil
1 tsp dried oregano
chopped fresh parsley, for serving
jarred pesto, for serving
grated Parmesan, for serving

Add water and salt to a pot for pasta and bring to a boil.  Add the stock to a pot and heat over medium-high heat until hot.

Put a large pot over medium heat and add the olive oil.  Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.

Meanwhile, add the pasta to the boiling water and cook according to the package instructions.

Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken.  Add the red pepper flakes and season with salt and pepper.  Cook until the vegetables begin to soften, 2 to 3 minutes.  Add the tomatoes, beans, basil, oregano and hot stock.  Bring to a boil and simmer for 5 minutes.  Taste and adjust the seasoning with slat and pepper.

Drain the pasta and add it to the soup.  Stir in the chopped parsley.  Serve with a dollop of pesto and a sprinkling of Parmesan.

** If you are going meat free, just eliminate the chicken from this recipe...it's still fantastic!

One Year Ago: Cheesy Country Ham Dip
Two Years Ago: Nicoise Salad
Three Years Ago: Prosciutto-Wrapped Chicken
Four Years Ago: Spicy Asian Beef
Five Years Ago: Tapenade Pasta Salad

Cherry Almond Skillet Shortbread and New Laundry Room

One project...DONE!  Checked off my list and I am ecstatic!!  I LOVE, LOVE, LOVE, my new laundry room makeover.

We had a lot of fun with this makeover.  Honestly a true miracle that we even decided on a paint color after all those swatches we looked at for weeks.

I have a few more accessories to purchase for the top of the cabinets/shelf.  I am giving up splurge/unnecessary shopping for Lent, so it will have to wait until after Easter for the final touches.  Until then, I really enjoy doing laundry now...if I have to do it.

This skillet shortbread is so delicious.  Anytime I have an opportunity to try a new recipe in one of my cast-iron skillets, I am all over it.  The shortbread is supposed to be a dessert, but my husband and I love eating a small slice of it for breakfast, as we admire our beautiful new laundry room, from the kitchen.

Cherry Almond Skillet Shortbread
Courtesy of Trisha Yearwood

Nonstick cooking spray
1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 large eggs
1-1/2 cups all-purpose flour
1/2 tsp fine salt
1 tsp almond extract
1 cup dried tart cherries
1 Tbl orange zest
1/2 cup sliced almonds, with skins
1 to 2 Tbl turbinado sugar or raw sugar

Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle.  Spray the parchment with more cooking spray.

In a large mixing bowl, stir the granulated sugar into the melted butter.  Beat in the eggs one at a time.  Sift the flour and salt onto the batter.  Add the almond extract, dried cherries and orange zest and stir well.

Pour the batter into the skillet.  Top with the sliced almonds and the turbinado sugar.

Bake until slightly brown on top, about 35 minutes.

Cool the shortbread in the skillet.  When cool, cut into wedges.

One Year Ago: Cheesy Country Ham Dip

Two Years Ago: Twix Thank You Cookies

Three Years Ago: Prosciutto-Wrapped Chicken

Four Years Ago: Spicy Asian Beef

Five Years Ago: Priceless