Easy, Delicious, Italian Pasta

Posted on October 20, 2011 by Gail

Easy, Delicious, Italian Pasta

My guy loves pasta so much. He’s a little picky, so he only likes red sauce and not white sauce. Many times I’ll ask him what he wants for dinner and more often than I not, he’ll tell me he would like pasta and salad.

Today I was making breakfast for us, and decided to put half of the ingredients I was using into a Crockpot to get a head start on dinner before I left for work. We invited his cousin over and we all agreed that the sauce was fantastic! Hope you love it as much as we did!

Recipe: Italian Pasta Dinner

Summary: This is easy to throw together in the morning and have a gourmet dinner when you come home from work

Ingredients

  • 2 Tbsp Olive Oil
  • 2 cloves of Garlic
  • 2 Carrots
  • 2 stalks of Celery
  • 1 onion
  • 1 lb of Italian Sausage
  • 1 cup of chicken broth
  • 1 32 oz can of Organic Crushed Tomatoes
  • 1 small can of Tomato Sauce
  • Handful of torn fresh basil or 1 T of dried basil
  • Few Shakes of Oregano
  • Few shakes of Red pepper
  • Few shakes of Garlic Salt
  • Pepper to taste
  • 2 T of Cream
  • One box of cooked pasta (any shape)

Instructions

  1. Heat up a 12 in. Skillet (this is my favorite pan)
  2. Pour the olive oil twice around the pan
  3. Add garlic with garlic press to the pan
  4. Use a Pampered Chef Food Chopper to chop onion, celery and carrots (takes less than a minute with the chopper) and add to the pan
  5. Add one pound of ground Italian sausage to the pan and brown
  6. Stir in Chicken broth and saute vegetables
  7. Pour everything in your skillet into a crock pot
  8. Add Tomatoes, Sauce, and Seasonings and stir to mix
  9. Put your lid on the Crockpot and cook on low for 6-9 hours or cook on high for 3-4 hours.
  10. When the sauce is done, add cream to the sauce and stir
  11. Cook up some pasta and add to the sauce. Serve with a side salad with my favorite salad dressing and some crusty bread. Enjoy with a glass of wine, cheese, and your love. (You can make this dish gluten free by using gluten free pasta)

Preparation time: 15 minute(s)

Cooking time: 7 hour(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

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Gluten Free Salad Dressing

Posted on October 20, 2011 by Gail

Gluten Free Salad Dressing

When I’m cooking for my guy I like making him fresh, salad dressing that tastes good! I find it weird to buy bottled dressing that has so many ingredients that don’t make much sense. This is my go to dressing. It’s fresh, all natural, gluten free, delicious and I usually have all of the ingredients on hand.

Summary: This dressing is so yummy, fresh, and takes almost no effort.

Ingredients

  • 1 Lemon
  • 3 garlic cloves
  • 1/3 c. olive oil
  • Few Shakes of Balsamic Vinegar
  • 1/2 t salt
  • 1/2 pepper

Instructions

  1. Squeeze one small lemon with Citrus Press
  2. Place garlic cloves into garlic press and squeeze into lemon
  3. Add Olive oil, Balsamic Vinegar, salt, pepper, and whisk together.
  4. Pour over salad and combine with tongs.
  5. Enjoy!!

Preparation time:

Number of servings (yield): 6

 

 

Enjoy!!

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Tomato Basil Soup

Posted on October 7, 2011 by Gail

Tomato Basil Soup

My guy is not a fan of white soups, but loves red soups! Anything tomato, and he’s down. I know I’ve posted a lot of soups lately, but if you’re going to make those delicious pesto, mozzarella grilled cheeses from yesterday, then you have to make some Tomato Basil Soup! My guy gave me the go ahead to go ahead and post it because it’s oh so delicious. Enjoy!

Recipe: Tomato Basil Soup with Pesto!

Ingredients

  • 3 cups of chicken broth
  • 1 large can of whole Roma tomatoes
  • 1 small Roma tomato (chopped and seeded)
  • 1 small can of tomato soup
  • 2 T of Homemade Pesto
  • Salt and Pepper to taste
  • Pinch of Basil and Oregano
  • 1/4 cup of heavy whipping cream
  • 3 T of Butter

Instructions

  1. Bring chicken broth to a boil.
  2. Meanwhile, combine your tomatoes, tomato soup, pesto, salt, and pepper in blender and puree
  3. Add tomato mixture to chicken broth and season with additional basil/oregano
  4. When your mixture has heated up, add whipping cream and butter.
  5. Garnish with a piece of fresh basil on top of each soup bowl.
  6. Enjoy!!

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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Best Grilled Cheese

Posted on October 7, 2011 by Gail

After you’ve made your homemade pesto, it’s time to make some tomato basil soup and the best grilled cheese ever! This was definitely a winner with my guy.

Recipe: Best Grilled Cheese

Ingredients

Instructions

  1. Heat up a small saute pan.
  2. Butter one side of the bread, and lay face down
  3. Add some sliced tomatoes
  4. Add two slices of fresh mozzarella
  5. Spread pesto on one side of new bread, and butter on the other side
  6. Add the second piece of bread to the sandwich and flip.
  7. Brown on each side and serve with tomato soup
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Pesto!

Posted on October 7, 2011 by Gail

Pesto!

My guy’s good buddy dropped off a huge bag of basil and tomatoes that he grew in his yard, so I figured I should make something oh so delicious! I made an incredible meal for him, but to start off the meal, I made a homemade pesto sauce to use in the rest of the meal. Pesto is great in that you can use it soups, as a spread, or toss it with some cooked pasta and bravo!

Recipe: Homemade Pesto

Ingredients

  • Handful of fresh basil
  • 2/3 cup of olive oil
  • 1/4 cup of toasted pine nuts (you can substitute crushed almonds if you don’t have pine nuts on hand)*
  • 2 garlic cloves
  • 1 tsp of lemon zest
  • Juice of one lemon

Instructions

  1. Combine all of the ingredients into a food processor and presto, you have pesto!!
  2. *NOTE- Put your nuts in a small skillet on medium, stirring occasionally until you smell a nutty aroma coming from the pan, then add to food processor.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

 

 

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Spicy Apricot Wings

Posted on September 27, 2011 by Gail

Spicy Apricot Wings (and sides)

My guy can be a picky eater, so when I ask him if he would prefer a piece of salmon or swordfish to chicken, every time he answers with, “I would eat the fish, but I would prefer chicken.” So chicken it is!!

I have a hobby for reading cookbooks and cooking magazines, and I found this recipe in the June 2011 issue of Food and Wine. I like making up my own recipes or tweaking other recipes, but this one looked so good that I made it as is. I served it tonight for my guy, and he loved it! He told me it was a definite winner for the blog… so enjoy! (Read further past the recipe for side dish ideas).

Recipe: Spicy Apricot Wings

Summary: Spice up your night with your guy with these spicy wings!

Ingredients

  • 1/2 cup apricot preserves
  • 2 T Worcestshire Sauce
  • 2 T of light brown sugar
  • 1 T soy sauce
  • 1 T Dijon mustard
  • 1 T Kosher Salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1/2 t cayenne pepper
  • 1/4 teaspoon ground ginger
  • 3 lbs of chicken wings, wing tips removed and wings cut into 2 pieces.

Instructions

  1. Light a gas grill
  2. In a large bowl, combine all of the ingredients, minus the chicken.
  3. Set aside half of the sauce in small bowl.
  4. Add chicken to the large bowl and toss to coat, then let the chicken wings sit for 5 minutes.
  5. Grill covered over moderately high heat for 22-25 minutes. Transfer the wings to a platter and serve the wings with the sauce on the side or smother the extra sauce over the cooked wings.
  6. Enjoy! :-)

Preparation time: 10 minute(s)

Cooking time: 22 minute(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Suggested Sides

Garlic Cheese Biscuits (yes, like the Red Lobster biscuits)
Sauteed aspargus

 

Recipe: Garlic Cheese Biscuits

Summary: Tastes just like Red Lobster’s biscuits and oh so delicious!

Ingredients

  • 1.5 cups of bisquick
  • Handful of cheese (cheddar or mixed cheese)
  • Few Shakes of garlic Salt
  • Few shakes of basil
  • 1 Chopped Jalapeno (optional)
  • 3/4 cup of milk

Instructions

  1. Preheat oven 400 degrees
  2. Add in all of the ingredients (jalapeno optional) and mix until biscuity texture. You may need to add more milk or bisquick, depending on the consistency.
  3. Spoon and drop small mounds of the mixture over a large bar pan (this pan is excellent as the top of your biscuits will be the same color as the bottom of your biscuits).
  4. Bake for 20 minutes or until golden brown.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe: Sauteed Asparagus

Summary: Here’s a quick side you can add to your chicken for a delicious dish!

Ingredients

  • Asparagus (ends trimmed)
  • 2 T of olive oil
  • 1 garlic clove
  • Few shakes of balsamic vinegar
  • salt and pepper

Instructions

  1. Heat up a small saute pan
  2. Swirl your olive oil twice around the pan
  3. Mince garlic with Pampered Chef Garlic Press
  4. Let the garlic season the oil and wait to hear it speak
  5. Add in asparagus, and let cook for 5-6 minutes
  6. Add in balsamic vinegar
  7. Season with salt and pepper
  8. Serve with spicy apricot chicken and biscuits! Don’t forget a glass of wine and some cheese while you’re at it :-)

Preparation time: 5 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 3

My rating 4 stars:  ★★★★☆ 1 review(s)

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Gluten Free Pumpkin Ginger Soup

Posted on September 25, 2011 by Gail

Gluten Free Pumpkin Ginger Soup

When I met my guy for the first time, we had flirty discussion about pumpkins, which prompted me to make him Pumpkin Pie for him the first time I had him over (of which he loved). I figured since he likes pumpkin, and it’s now officially autumn, why not make pumpkin soup! Our neighbor is gluten free, so when possible I try to make gluten free meals so we can invite him over to partake.

Recipe: Gluten Free Pumpkin Ginger Soup

Summary: With autumn approaching quickly, it’s always nice to snuggle up to your honey over some warm pumpkin soup.

Ingredients

  • 2 T olive oil
  • 2 garlic cloves
  • 1/2 sweet onion chopped finely
  • 1 28 oz can of Pumpkin
  • 1.5 cups of apricot or pear nectar
  • 3 cups of Chicken Broth
  • 1 large scoop of creamy peanut butter
  • 1 T fresh ginger root
  • 1 T of fresh squeezed lime juice
  • Few dashes of Garlic Salt
  • Few dashes of cayenne pepper
  • 1/4 t of nutmeg
  • 1 T of Butter
  • Twice around the pan with heavy cream (optional)

Instructions

  1. In a large 12 in. skillet or large stock pan, circle your olive oil twice around the pan.
  2. Mince your garlic into the olive oil using a garlic press
  3. Mince your onion with a food chopper and add to pot and let simmer for a few minutes.
  4. Add in HALF of the pumpkin, all of the pear nectar, and chicken broth to the pan.
  5. Meanwhile, take out a Manual Food Processor and process the rest of the pumpkin with the peanut butter
  6. Add the peanut butter/pumpkin mixture to the pot.
  7. With your microplane grater, grate the ginger into the pot
  8. Squeeze the lime juice with a citrus press into the pot
  9. Season your soup with garlic salt, cayenne pepper, and nutmeg.
  10. Finally, add 1 T of butter to the soup and let melt, then go twice around the pan with heavy cream. This part is optional if you’re not a fan of the calories.
  11. *I personally like to make grilled ham and cheese sandwiches to serve with the soup, so you can dunk the amazing goodness into the soup on a cool day.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

My Ingredients

Add your olive oil, garlic, and onion to the pan

After you’ve added your pumpkin mixture, juice, and pumpkin/peanut butter mixture to the pan, remember the garlic salt!

Don’t forget the fresh ginger root!

This citrus press is a must have! I use it daily.

Add in the rest of your spices, butter, and cream then serve into dinner bowls. You can add some chives on top for some color.

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The Best Chicken Tortilla Soup

Posted on September 16, 2011 by Gail

The Best Chicken Tortilla Soup

When I ask my guy what his favorite meal is, his answer is always Chicken Tortilla Soup. Before I came long, my guy would go to Longboard Louie’s (a local burrito eatery) for his Chicken Tortilla Soup. Since I’ve come along, he’s able to eat homemade goodness, and in his mind, it’s unbeatable! So here it is…

Recipe: The Best Chicken Tortilla Soup

Ingredients

  • 4 Chicken Breasts
  • 3 Chicken Bouillon Cubes
  • 3 T of Butter
  • 1 Onion Chopped
  • 2 Garlic cloves
  • 1 Green Pepper Chopped
  • 1 Red Pepper Chopped
  • 1 Serrano Pepper
  • Chicken Broth from chicken and bouillon
  • 1 can of Tomato Soup
  • 1 can of diced tomatoes with green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 TBSP Worcestershire
  • garlic salt and pepper to taste
  • 2 cups frozen white corn
  • 2 cups of Sharp Cheddar Cheese
  • Tortilla Chips

Instructions

  1. Bring a medium pot to a boil.
  2. Add chicken breasts and bouillon cubes.
  3. Boil chicken until there is no more pink inside. Pick out chicken with a fork & set aside to cool, save the broth. While you’re waiting for the chicken to cool, quarter your onion and peppers and chop with the Pampered Chef food chopper. When the chicken has cooled, cut into bite sized pieces.
  4. In large soup pot, melt butter, and add garlic using a garlic press. Wait until the garlic speaks (about 10 seconds) then add onion. Next, add red pepper, green pepper, and the Serrano pepper. Shred chicken with a knife and add to the mixture. Add saved chicken broth, tomato soup, diced tomatoes, spices, Worcestshire, & corn. Simmer for 30 minutes on low. Add tortilla chips to the bottom of the serving bowls, ladle the soup over the chips, and then add a good handful of cheese on top of the soup of each bowl. Serve and enjoy!

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

 

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My Cooking Blog

Posted on September 16, 2011 by Gail

My Cooking Blog

Eleven months ago, down to the day, I met the man of my dreams, here in Bend, Oregon. Since then, I’ve been experimenting and learning new recipes to keep things interesting in the kitchen. I found that before Luke (my guy) that it was just me, and I was never motivated to cook unless I had guests over. Now, I’m inspired to cook wonderful and crazy new dishes, quick, weeknight dinners, and would like to embark on new cooking adventures, and let you read along as I try something new or share old favorites.

Now, I’m from the south, Franklin Tennessee to be exact; so I am a fan of southern food, but have come to have a strong passion for Italian food. I’m always down to experiment with a new culture of food or technique such as making homemade jams, homemade ricotta, tiramisu, or even homemade sour dough bread! If you have an idea of something you would like for me to make and blog/write about, write a comment below and I’ll make it happen!

Also, you may see a reference in the future about a special tool or pan I’m using from Pampered Chef. If you would like to learn more about it, you can go to my web page, as an independent consultant here.

Finally, my recipe for happiness can come with 4 ingredients: Love, Wine, Cheese, and Chocolate. So before you embark on any recipes I’ll be posting, I would highly suggest to crack open a bottle of wine, pour yourself a glass, and indulge on a piece of your favorite cheese. My personal favorites are Williamette Valley Pinot Noir and Flagship Cheese made in Seattle, Washington. At the end of your meal, if you snack on a piece of chocolate with your love, then I would say that is pure bliss.

Now, let’s get cooking!

Gail Lovelace

Pampered Chef Consultant

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