Pantry Penne Pasta Salad, Prayers, and Not Panicking

The world as we have known it is all changing.  Everything is shifting to uncharted territories for many people all around the globe and we have found ourselves in a new time of uncertainty.

My firm has been no exception.  Over the course of this past week, one by one, each team member is now working from home.  I have spent the past week and half setting up nine remote home offices for various people.  Yesterday I went into the office to pack up my items.  I walked into a dark, deserted space and felt like the lone survivor in a zombie apocalypse movie.

I also just "hosted" my first Zoom Video Conference, which was very interesting to say the least.  Just as we were getting started and our managing partner was giving a speech, the other (comedic) partner emails out during our video conference this photo saying we looked like The Hollywood Squares (you have to be a child of the 60's/70's to appreciate this reference).  I lost it right there and proceeded to get an uncontrollable case of the giggles during my bosses speech!

I think laughter (and prayer) truly is the best medicine.

Since it looks like we are in for the long haul right now, thank God I had just enough of these ingredients to put together a big batch of pasta salad for lunches this coming week at home.

Be well and keep on praying.

Pantry Penne Pasta Salad

1 pound penne pasta, cooked as packaged directions, drain and cool
2 cooked chicken breasts, diced
1 cup roasted red peppers, chopped
2 cups grape tomatoes, cut in half
1 cup marinated artichoke hearts, chopped
8 ounces crumbled feta cheese
8 ounce jar Kalamato olives, pitted and cut in half
1 bottle Newman's Balsamic Vinaigrette

In a very large bowl, add all ingredients (except Balsamic Vinaigrette).  Toss well to incorporate all ingredients.  Slowly add the vinaigrette, to the consistency of your liking.  (I ended up adding about 1 cup total).

Toss ingredients with vinaigrette.  Cover and chill for at least one hour before serving.

One Year Ago: Grilled Flank Steak Salad with Strawberries
Two Years Ago: Eating My Words...Part 2
Three Years Ago: Pesto Chicken Caesar Salad
Four Years Ago: Bunny Bark and Blizzards
Five Years Ago: Pear Salad
Six Years Ago: Honey Ham Biscuit Sliders

Aspen Coffee and the ABCs of Marriage

As far as being a wife goes, I think I am very simple and low maintenance.  I don't ask for much and I try to be flexible (with most things)...except for mornings.

We have a lovely coffee bar area in our kitchen.  My husband is up every morning before any rooster and always makes the coffee for "us".  I am very blessed that he does that for "us"...well he mainly does it for me.  If I am being completely honest, I am not very nice if I don't have my mug of coffee when I wake up.

Since I do not see the coffee canister every morning, only he knows if we are running low (or even worse), completely out of coffee for the morning...and even worse than that, forget to tell me when I am headed to the market for weekly shopping.

There has been an occasion or two where my husband has headed to one of our local coffee drive-thrus and had coffee at the ready for me before I even woke up.

My coffee of choice is Chock full o' Nuts.  So, forget the toilet paper shortage, if I cannot find any more of my coffee...this whole quarantine is not going to go well! 

So, all you young newlyweds out there, remember the ABCs of marriage...Always Buy Coffee!

Since there was no St. Patrick's Day celebrations this year, thanks to our current pandemic, and no Irish Coffees to be had, this one is a spectacular option.  I use to enjoy these when I first moved to California and was introduced to The Chart House restaurant.  Enjoy and stay well.

Aspen Coffee

Inspired by The Chart House Restaurants

1/2 ounce Kahlua

1/2 ounce Bailey's Irish Cream

1/2 ounce Frangelico or Grand Marnier

Fill with hot coffee

Whipped cream garnish

One Year Ago: Patty's Creamy Pesto Shrimp

Two Years Ago: Eating My Words...Part 2

Three Years Ago: 20-Minute Skillet Tuscan Tortellini

Four Years Ago: Baked Shrimp Scampi

Five Years Ago: Blarney Bark

Six Years Ago: Taco Tuesdays - Tri Tip Version

This sight makes me very happy!

Roasted Cornish Game Hens and Headed To The Unknown

I am, for the most part, someone who tries to be very positive and happy.  I try to live by example that "every day is a good day...some days are just better than others".  That is, until this week.  I have had challenging weeks in the past, but this one, just about did me in.

Let's just start with Wednesday, when I was going for a walk with Kylo.  I was looking up ahead to see if any other dogs were in our vicinity.  In a split second, I found myself face flat down on the sidewalk.  I don't even have a great story to go with it, only that I was not paying attention to the raised, cracked sidewalk that I completely (and very ungracefully) tripped on.

I came down so hard that it literally took the wind out of me and I had to just lay there for a few minutes before I could even roll over and try to get up.  Needless to say, the complete side of my body and ribs are bruised, deep down.  I'm not entirely sure, but I think I left my spleen and gallbladder on the sidewalk too.  All kidding aside, I will be headed for x-rays in the very near future to make sure I didn't break or crack my ribs.

So, two days of pain leads me to Friday the 13th.  I'm not one of those superstitious types, but probably one of the most horrible days I have experienced in a very long time (let us not forget that it was also Daylight Savings Time AND a full moon this week)...it started as a very overcast, foggy, dreary day.  One of those where the wet cold just goes through your bones.

It was the anniversary of my sister-in-law Jodi's passing, which always brings me incredible sadness this time of year.  Then, I called my grandmother for her 93rd birthday and learned she was not feeling well and has pneumonia.

The worst part of the day was in the afternoon.  I have somewhat been listening to the news on the whole COVID 19 issue.  I don't know if I really wasn't worried about it, or just too busy to pay attention to how the public has been reacting.  The entire day I just kept hearing that every store in the state was running out of food.  How is that even possible?

Well, I hadn't even had time earlier in the week to do my normal shopping, so I thought I would "just run out real quick" at lunch to get some things for the weekend.

I went to the closest store near me.  There was nothing that could have prepared me for what I was about to encounter.  I went inside and it was pure mayhem!  There was not one shopping cart or basket to be found.  I went back out to the parking lot...no carts anywhere.  I turned back around and saw an elderly lady heading to her car with a shopping cart.  She looked so scared.  I offered to help put her groceries in her trunk for her and she said yes, that would be very nice.  I then took her cart back into the grocery store...into the abyss!

I won't even get into what I experienced there for the next 2 hours (so much for my quick lunch hour shopping).  I drove home for the next hour sobbing in my car over everything that I had just witnessed.  

The only meat left in the entire store was a large bin of frozen Cornish Game Hens.  If yesterday was even a hint of what's to come, all we can do is pray and prepare.  Peace be with all of you.

Roasted Cornish Hens

Courtesy of thekitchenwhisperer.net

6 Rock Cornish Hens, thawed (~1.4 lb each)

3/4 cup unsalted butter at room temperature

2 tsp garlic, mined

1/2 tsp fresh rosemary, chopped 

1 Tbl fresh thyme, chopped

1 Tbl Kosher salt

1 Tbl fresh ground black pepper

3 Tbl olive oil

Preheat oven to 450 degrees.  Remove birds from wrapping, remove gizzard (from inside) and pat dry inside and out.  Place a cooling rack on a backing pan.  Place them breast-side up on the cooling rack inside of the pan.

In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter.  Carefully separate the skin from the breast.  Spread about 2 tablespoons of the butter between the skin and breast of each birds.  Smooth skin back down to cover the meat.  Rub the olive oil all over the birds and sprinkle with the salt and pepper.

Roast at 450 degrees for 20 minutes.  After 20 minutes, reduce heat to 350 degrees and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165 degrees.  Baste occasionally with pan juices.  Let stand 10 minutes before serving.

One Year Ago: Butter Swim Biscuits and Bomb Cyclones

Two Years Ago: Eating My Words...Part 1 and Cheesy Country Ham Dip

Three Years Ago: 20-Minute Skillet Tuscan Tortellini and Sun Dogs

Four Years Ago: Portillo's Chopped Salad...Possibilities of Spring

Five Years Ago: Luck of The Irish Cupcakes

Six Years Ago: Sweet Dreams (Layered Sweetness)

Shrimp Cucumber Bites

You know the saying time flashes before your eyes...it's absolutely true.  As I was trying to figure out what to cook and blog this week, I saw this one in my que...from July...of LAST summer!

Well, as they also say...better late than never.

So, as I was saying, our friends made these last summer for a 4th of July party they hosted (hence the red platter).  These little beauties are so, so, so good!  Refreshing and light, but pack a flavorful bite.  Not only are these perfect during our no meat Fridays for entertaining, but I will definitely make these for upcoming Cinco de Mayo.

Shrimp Cucumber Bites
Courtesy of Delish.com

1/3 c. extra-virgin olive oil
1/4 cup lime juice
2 Tbl honey
2 cloves garlic, minced
1 tsp Cajun seasoning
Kosher salt
1 lb. shrimp, peeled and deveined, tails discarded
2 large cucumbers, peeled and sliced about 1/4 to 1/2 inch thick

Guacamole (feel free to use your own favorite recipe or store purchased version)

In a large bowl, combine oil, lime juice, honey, garlic, and Cajun seasoning.  Season with salt.  Add shrimp and toss until fully coated, then cover and refrigerate for 30 minutes or up to an hour.

In a large skillet over medium heat, cook shrimp until pink and completely opaque, about 2 minutes per side.  Remove from heat.

Place a tablespoon sized dollop of guacamole on each cucumber slice.  Top with shrimp and garnish with cilantro (optional).

One Year Ago: Chicken, Artichoke, and Cannellini Bean Spezzatino
Two Years Ago: Eating My Words...Part 1 and Cheesy Country Ham Dip
Three Years Ago: Julie & Julia's Tomato Bruschetta
Four Years Ago: Portillo's Chopped Salad...Possibilities of Spring
Five Years Ago: Breakfast Casserole and Breaking The Rules
Six Years Ago: Chile-Cheese Egg Bake

Jordan Marsh's Blueberry Muffins

If there is anything I love more than the scent of fresh brewed coffee in the mornings when I wake up, it is the scent of freshly baked blueberry muffins!

At my firm, I am responsible for catering the kitchen every week.  Each Monday morning before I arrive, I go to the organic market and pick up every fresh fruit, vegetable, organic cheeses and crackers, and every other type of healthy snack you can imagine for our office to enjoy through the week.

Sometimes there are extras at the end of the week and we divide up goodies, based on whoever wants to take something home.  Lucky me, I scored the fresh blueberries this week.  Even luckier for me, my husband got up before I did and made these amazing blueberry muffins...from scratch!

Enjoy your weekend!

Jordan Marsh's Blueberry Muffins
Courtesy of New York Times Cooking

1/2 cup softened butter
1-1/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup milk
2 cups blueberries, washed, drained, and picked over
3 tsp turbinado sugar (Sugar In The Raw)

Preheat oven to 375 degrees.

Cream the butter and 1-1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition.  Add vanilla.

Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter.  Fold in the remaining whole blueberries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter.  Sprinkle the 3 teaspoons of turbinado sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

One Year Ago: "Man"estrone Soup
Two Years Ago: Eating My Words...Part 1...Cheesy Country Ham Dip
Three Years Ago: Lemon Chess Pie
Four Years Ago: BBQ Glazed Meatloaf
Five Years Ago: 24 Hour Salad
Six Years Ago: Tapenade Pasta Salad

Winter Minestrone

Our spring/summer/winter...back to spring weather continues to tease relentlessly.  I just want to go outside and sit on our deck in the sun...for more than 3 minutes.

Until then, I have been on a decorating mission as of late...a bit of a pre-spring cleaning and reviving accessories, if you will.  As I still stick to my motto..."never pay full price for fabulous", I have been nailing it at the local vintage and resale stores.  So many wonderful finds each weekend... just enough to keep me busy (and in trouble).

We are also very early in our Lenten season, so I am forever looking for meat free recipes.  Although this version of our new favorite Winter Minestrone is not meat free, I have also made it without the pancetta and Italian sausage, and it is equally as wonderful.

Winter Minestrone

Adapted from Barefoot Contessa

olive oil

pancetta, 1/2 inch diced

1 pound Italian sausage

1-1/2 cup chopped yellow onions

2 cups (1/2 inch) diced carrots (3 carrots)

2 cups  (1/2 inch) diced celery (3 stalks)

1-1/2 Tbl minced garlic (4 cloves)

2 tsp chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes

6 to 8 cups chicken stock

1 bay leaf

salt and feshly ground black pepper

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

8 to 10 ounces fresh baby spinach leaves

 1/2 cup dry white wine

2 Tbl store bough pesto

1 (12 ounce) bag frozen cheese tortellini

freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or dutch oven.  Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.  Add the ground Italian sausage and continue until fully cooked through.  Remove the cooked pancetta and Italian sausage with a slotted spoon, put into a bowl and set aside.

To the same heavy pot, add the onions, carrots, celery, garlic, and thyme and cook over medium heat, stirring occassionally , for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, the cooked pancetta and Italian sausage, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes to one hour.

While the soup is simmering, cook the frozen tortellini according to package directions.  When they are fully cooked, drain and set aside.

Discard the bay leaf, add the beans and heat through.  The soup should be quite thick but if it's too thick, add more chicken stock.  Just before serving, reheat the soup, add the spinach and stir well.  Cook just until the leaves are wilted.  Stir in the white wine and pesto.

In large shallow serving bowls, add a ladle of the cooked tortellini.  Add the minestrone soup over the tortellini.  Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

One Year Ago: Cherry Almond Skillet Shortbread

Two Years Ago: Eating My Words...Part 1...Cheesy Country Ham Dip

Three Years Ago: Nicoise Salad

Four Years Ago: Prosciutto-Wrapped Chicken

Five Years Ago: Spicy Asian Beef

Six Years Ago: Priceless

Taking A Leap Of Faith and Shoebox Heroes

A little over ten years ago, I visited my first rescue mission in Southern California.  I was overwhelmed with emotion after my tour seeing all the families there for various reasons, some of them for reasons that were completely out of their control.

The next weekend I went back to donate some food to their kitchen pantry for the upcoming week.  A mother and her children arrived at the front door and asked the desk receptionist if they had received any shoe donations that day yet.

I looked down and saw that the children's shoes were too small and they were needing to wear socks (it was 95 degrees that day).  My heart sank right there in the lobby.

My inner voice was calling me to do something...Shoebox Heroes was born.

Since then we were able to raise and receive thousands of pairs of shoes for children in that area.

Now that I have moved to Northern Colorado, my children are now starting their own lives and that inner voice was calling out to me again...time to make a difference and help children and families.

On 02/20/2020, I launched our new website Shoebox Heroes!  Please take the time to reach out and share our site to your friends, family, neighbors, co-workers, and anyone else you think would love to "Be Someone's Shoebox Hero".  You can also follow and stay in touch with us on Facebook and Twitter!

"Big journeys begin with small steps...our journey has just begun."

Baked Orange Roughy for Ash Wednesday

Happy Ash Wednesday and the beginning of Lenten season!  So it begins, some sacrifices, goals, and spiritual soul searching.  What will you be giving up (or dedicated to doing) for the next 40 days?

Tonight is the first of "no meat" meals, so I'm sure some type of seafood or fish will be served up at home this evening.  I tried this Orange Roughy out a few weeks ago.  Oh my goodness was this wonderful!  In my (50+) years, I have never had this type of fish.  I have been missing out on such great meals.  I was surprised that it was not "fishy" tasting at all, more of a sweet like crab flavor...and I am loving this recipe for preparing it.

Baked Orange Roughy

Adapted from Epicurious.com

4 orange roughy fillets

4 Tbl olive oil

garlic powder to taste

4 Tbl butter

paprika to taste

capers

salt and pepper to taste

1 Tbl freshly chopped parsley

Preheat oven to 350 degrees.

Rinse fillets in water, pat dry with paper towels, and set aside.

Melt butter in a small saucepan.  Add garlic powder and olive oil.

Spray a glass baking dish with non-stick cooking spray.

Sprinkle both sides of fish with salt and pepper.  Lay fish fillets in the dish.

Pour garlic-oil butter mixture over the fillets.

Sprinkle with paprika, capers, and parsley.

Bake approximately 25 minutes until fish is flaky.  

One Year Ago: Almond-Crusted Halibut with Lemon Garlic Butter

Two Years Ago: Creamy Penne Pesto Chicken

Three Years Ago: King Cake Bubble Up

Four Years Ago: One Pot Chili Mac and Cheese

Five Years Ago: Chicken and Dumplings

Six Years Ago: Original Peanut Coleslaw

Cajun Dirty Rice Casserole

Fat Tuesday / Mardi Gras is upon us next week.  What plans do you have for celebrating?  We have yet another storm brewing up, so more than likely we will be holed up cozy at home.

I took this casserole for a test run a few weeks ago and so glad I did.  I'll be serving this one up for sure!  Super easy and awesome taste.  Also made for great work lunch leftovers (if you have any) Enjoy!

Cajun Dirty Rice Casserole
Courtesy of PlainChicken.com

1 (8 ounce) box Zatarain's Dirty Rice
1 lb. smoked sausage, chopped
2 cups chopped cooked chicken
1 (10.75 ounce) can Cream of Chicken Soup, undiluted
1 cup sour cream
1 cups shredded Parmesan cheese
1 (2.8 ounce) can french fried onions

Preheat oven to 350 degrees.  Spray a 9x13 inch baking dish with cooking spray.

In a large skillet, cook smoked sausage until starting to brown.  Add dirty rice mix and water called for on the package.  Prepare dirty rice according to package directions.

Remove dirty rice and sausage from heat.  Stir in cooked chicken, cream of chicken soup, sour cream, and Parmesan cheese.

Spread rice mixture into prepared baking dish.  Top casserole with french fried onions.

Bake uncovered for 30 minutes, until bubbly.

One Year Ago: Almond-Crusted Halibut with Lemon Garlic Butter
Two Years Ago: Creamy Penne Pesto Chicken
Three Years Ago: King Cake Bubble Up
Four Years Ago: One Pot Chili Mac and Cheese
Five Years Ago: Purple Potion #49
Six Years Ago: Lasagna Soup

Birthdays...Sunrise, South Africa, and Surf Crab Cakes

Today was my birthday and I woke up to the most glorious sunrise in our neighborhood.  Unfortunately it took a turn for the worst and one of our famous blizzards came setting in.  It took me 2 hours to drive home from work.  I thanked God that I even made it home okay because there was some serious accidents along the way.

When I made it home, we enjoyed a beautiful bottle of Barista's Pinotage from South Africa.  I stumbled on this wine during a trip to a local store who was featuring this pairing with chocolates and cheeses.  I took one sip and was hooked!  I can't even try to explain how smooth and incredible this red wine is...like nothing I have every tried before.

We then headed into the storm to have date night dinner at Loveland Chop House.  I was going to order crab cakes for an appetizer, but since we had just enjoyed them at home for our Valentine's date night home, I opted for their Two Bite Shrimp and Risotto...amazing!

Crab Cakes with Red Pepper Sauce
Adapted from Allrecipes.com

Crab Cakes:
1/4 cup mayonnaise
1/4 cup fresh chives
2 Tbl minced fresh parsley
1 Tbl lemon juice
1/2 tsp seafood seasoning
1/8 tsp cayenne pepper
freshly ground black pepper
1 pound lump crab meat, cartilage removed
2-1/2 cups Panko bread crumbs

Red Pepper Sauce:
1/2 cup chopped sweet red pepper
1/4 chopped green onions
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 Tbl minced shallots
2 Tbl minced fresh parsley
1 Tbl honey
1 Tbl lemon juice
salt and pepper to taste

T tbl butter
1 Tbl olive oil
Lemon wedges

In a large bowl, combine the first seven ingredients; stir in crab. Add 1 cup of the Panko breadcrumbs to the crab mixture; mix well.

Shape 1/4 cupfuls of crab mixture into patties.  Coat both sides of patties with remaining Panko crumbs, pressing to adhere.  Place on baking sheet; cover and refrigerate for up to 6 hours.

For sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt, and pepper;  cover and process until finely chopped.  Refrigerate until serving.

In a large skillet, melt half of butter and half of oil.  Place half of the crab cakes in skillet.  Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over).  Repeat with remaining butter, oil, and crab cakes.  Serve with red pepper sauce and lemon wedges.

One Year Ago: Almond-Crusted Halibut with Lemon Garlic Butter
Two Years Ago: Creamy Penne Pesto Chicken
Three Years Ago: Champagne Margaritas
Four Years Ago: The Birthday Flirtini
Five Years Ago: Purple Potion #49
Six Years Ago: Lasagna Soup

My newfound obsession (and birthday gift this year), is Glassybaby votives.  I am so in love with these, and thanks to my husband and daughters, they have started me on my collection.  Check out their website, and if you are in the Seattle area, you must see their store...you will be an instant fan too!