Friday, November 5, 2010
Day 5
Day 5 of being thankful. Tonight, I'm so exhausted that I'm thankful for a roof over my head and a warm bed to snuggle up in and pass out. Tomorrow is a new day with a new recipe. Sorry to disappoint tonight, but I just don't have it in me. I'm going to go snuggle up with my down comforter and saw some logs. Here's where I'll be dreaming tonight!!! zzzzzzzzzzzzzzzzzzzzzzzzzzzz! Goodnight all!
Thursday, November 4, 2010
White Wine Scallop Pasta
Day 4 to be thankful. Today I'm thankful for this smiley face only a mother could love. She's always happy when I get home, and especially when she thinks she's going to get fed!
White Wine Scallop Pasta
Whole Wheat Linguini
12 large scallops
2 Tbsp. olive oil
3 Tbsp. minced garlic
1 small onion, chopped
1 cup white wine
1/4 c. fresh parsley, chopped
2 tsp. dried basil
Shredded Parmesan cheese for top
Cook pasta according to package.
Sear scallops in a medium-hot, lightly oiled skillet until slightly brown on both sides. Remove from pan. Decrease heat to medium and add olive oil and sprinkle with fresh ground pepper. Add garlic and onion, sprinkle with salt and saute for several minutes. Return scallops to the pan and add wine. Simmer until scallops until cooked through. Add parsley and basil. Salt and pepper to taste. Serve over linguini. Add Parmesan cheese to top.
Happy Thursday!!
White Wine Scallop Pasta
Whole Wheat Linguini
12 large scallops
2 Tbsp. olive oil
3 Tbsp. minced garlic
1 small onion, chopped
1 cup white wine
1/4 c. fresh parsley, chopped
2 tsp. dried basil
Shredded Parmesan cheese for top
Cook pasta according to package.
Sear scallops in a medium-hot, lightly oiled skillet until slightly brown on both sides. Remove from pan. Decrease heat to medium and add olive oil and sprinkle with fresh ground pepper. Add garlic and onion, sprinkle with salt and saute for several minutes. Return scallops to the pan and add wine. Simmer until scallops until cooked through. Add parsley and basil. Salt and pepper to taste. Serve over linguini. Add Parmesan cheese to top.
Happy Thursday!!
Wednesday, November 3, 2010
White Chicken Chili Wednesday!
Day 3 to be thankful! Today I'm thankful for the world's most fabulous husband! He doesn't like soups or chili but he was a super trooper tonight (err, right meow-haha) and ate it anyway. (He went back for seconds too, don't tell anyone!) :) He is the best person ever to go through life with. He knows all the right words to say and when to keep his mouth shut. :) I love him to pieces!
So for tonight's dinner (minus the schnozberries)...
White Chicken Chili
3 strips pre-cooked, refrigerated bacon, crumbled
1 small white onion, diced
3 Tbsp. minced garlic
1 can original Rotel
1 (15 ounce) can Northern beans
1 pkg. chicken breast tenderloins, boiled and shredded
3 cups chicken broth
1/2 cup sour cream
1 small can white corn
shredded Monterey Jack cheese
pepper to taste
Boil chicken in a pot of water until cooked through. When cooled, shred and set aside.
In a large pot, saute the bacon pieces with the diced onions and garlic. Cook with the bacon over medium high heat until they are softened, about 3-5 minutes. Add the green rotel, beans, and chicken then dump in the chicken broth. Stir over heat until the soup becomes very hot, but isn't quite boiling. Stir in the sour cream and corn.
To serve, top chili with cheese and enjoy!
So for tonight's dinner (minus the schnozberries)...
White Chicken Chili
3 strips pre-cooked, refrigerated bacon, crumbled
1 small white onion, diced
3 Tbsp. minced garlic
1 can original Rotel
1 (15 ounce) can Northern beans
1 pkg. chicken breast tenderloins, boiled and shredded
3 cups chicken broth
1/2 cup sour cream
1 small can white corn
shredded Monterey Jack cheese
pepper to taste
Boil chicken in a pot of water until cooked through. When cooled, shred and set aside.
In a large pot, saute the bacon pieces with the diced onions and garlic. Cook with the bacon over medium high heat until they are softened, about 3-5 minutes. Add the green rotel, beans, and chicken then dump in the chicken broth. Stir over heat until the soup becomes very hot, but isn't quite boiling. Stir in the sour cream and corn.
To serve, top chili with cheese and enjoy!
Tuesday, November 2, 2010
Italian Tortellini Soup Tuesday!
Day 2 to be thankful! I'm thankful that I live in a country fought for by soldiers, so that I have the right to pick who I think is best to lead this country to the best of their abilities. I voted today, did you?
Italian Tortellini Soup
3 Italian turkey sausage links
1 medium onion, chopped
6 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes, undrained
1 pkg. refrigerated cheese tortellini
1 pkg. fresh baby spinach, chopped
2 1/4 tsp. basil (3/4 tsp. dried oregano)
1/4 tsp. fresh ground pepper
dash crushed red pepper
shredded Parmesan cheese
Crumble sausage into a Dutch oven; add onion. Cook and sir over medium heat. Add garlic; cook and stir two minutes longer. Add chicken broth and tomatoes then bring to a boil. Stir in tortellini; return to a boil. Reduce heat to a simmer, and cook uncovered for 5-8 minutes or until the pasta is tender, stirring occasionally.
Add the spinach, basil, pepper and red pepper flakes and cook 2-3 minutes or until spinach is wilted. Serve with Parmesan cheese.
Happy Tortellini Tuesday!
Italian Tortellini Soup
3 Italian turkey sausage links
1 medium onion, chopped
6 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes, undrained
1 pkg. refrigerated cheese tortellini
1 pkg. fresh baby spinach, chopped
2 1/4 tsp. basil (3/4 tsp. dried oregano)
1/4 tsp. fresh ground pepper
dash crushed red pepper
shredded Parmesan cheese
Crumble sausage into a Dutch oven; add onion. Cook and sir over medium heat. Add garlic; cook and stir two minutes longer. Add chicken broth and tomatoes then bring to a boil. Stir in tortellini; return to a boil. Reduce heat to a simmer, and cook uncovered for 5-8 minutes or until the pasta is tender, stirring occasionally.
Add the spinach, basil, pepper and red pepper flakes and cook 2-3 minutes or until spinach is wilted. Serve with Parmesan cheese.
Happy Tortellini Tuesday!
Monday, November 1, 2010
Pumpkin Creme Brulee
November 1st starts my 25 days to be thankful before Thanksgiving. So today I am thankful for a God that is love, shows love and gives love freely to anyone who will accept it. And I'm pretty sure that God loves pumpkin creme brulee too! :)
Pumpkin Creme Brulee
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 small can pumpkin
1/8 teaspoon cloves
Preheat the oven to 325 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, cloves and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)
Happy Monday!
Pumpkin Creme Brulee
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 small can pumpkin
1/8 teaspoon cloves
Preheat the oven to 325 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, cloves and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)
Happy Monday!
Subscribe to:
Posts (Atom)