February 13th is Italian Food Day and you don't have to be an Italian Mama or in a fancy Italian Restaurant in order to experience some delicious Italian flavours!
It must be about twenty years ago now, but it seems like just yesterday, I lived across from a lovely lady caled Debbie. We shared a mutual love of crafts and cooking and became fast friends. It broke my heart when I had to move away. All of our children are grown up now and we are both grandmothers. During those years we lived across the street from each other we were pretty inseparable. Although we are still in touch, we are not as close as we once were. Sometimes I really miss her.
I know what you are thinking. She tortured the old man with pasta, yet again. What can I say? Guilty as charged.
But you know what? I actually think he is getting used to it! He didn't complain at all today!
And in all truth there was nothing to complain about! This was delicious.
And in all truth there was nothing to complain about! This was delicious.
Chicken and Pasta in a Garlic and Tomato Cream Sauce. A fabulous one pot dinner, with chicken, pasta and the most delicious sun dried tomato and garlic cheese sauce!
I really like meals like this. They make a little bit of meat go a long ways.
I really like meals like this. They make a little bit of meat go a long ways.
They're delicious. It all fits in one pan so there is less to wash up, and you only need a salad on the side to make the meal complete.
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
Some chicken, some cream, some cheese, herbs and seasoning and you have a sauce which is to absolutely die for!
It's rich and it's creamy and it's indulgent . . . you don't have to use the pasta I have chosen to use if you don't want to.
It's rich and it's creamy and it's indulgent . . . you don't have to use the pasta I have chosen to use if you don't want to.
Bow Ties (Farfalle) or penne, or fusilli would all work very well. In any case I do hope you will give it a go because I know that if you do, you will absolutely love this!
Decadent
and delicious. Tender pieces of chicken and al-dente pasta in a lucious
garlic sauce filled with lots of basil and sun dried tomatoes.
1 pot of Knorr Garlic Paste seasoning (alternately you can use 3 large cloves of garlic, peeled and minced)
12 sun dried tomato halves, in oil, drained and patted dry
2 TBS of oil from the jar of tomato halves
1 pound of chicken breast meat, cut into cubes
fine sea salt and sweet paprika to taste
225ml of single cream (1 cup)
125g of grated cheese mix (1 cup, I used a mix of strong cheddar, mozzarella, jack and edam cheeses)
1/2 pound of tubular pasta (I used macaroni, 8 ounces)
1 TBS dry basil
a pinch of red pepper flakes
110ml of reserved pasta water (1/2 cup)
fine sea salt and black pepper to taste
Put
a pot of lightly salted water onto the boil. Cut the tomato halves
into slivers. Heat the oil in a large skillet. Add the tomatoes and
garlic paste. Cook and stir for a few minutes, until very fragrant.
Add the chicken pieces. Sprinkle with paprika and salt to taste. Cook
over medium high heat, stirring, until the chicken is cooked through and
lightly browned.
Add the pasta to the boiling water and cook for the required amount of time.
While
the pasta is cooking add the cream to the skillet with the chicken in
it, along with the cheese Bring to a gentle boil and then immediately
reduce to low. Add the dried basil and pepper flakes. Drain the
pasta, reserving 110ml (1/2 cup) of the cooking water. Tip the cooked
pasta into the skillet with the chicken and sauce. Stir to coat. Add
enough of the pasta water to give you a nice creamy sauce. Taste and
adjust seasoning with salt and pepper. Heat through for several
minutes and then serve.
* Chicken and Pasta in a Garlic and Tomato Cream Sauce*
Serves 4
Serves 4
a pinch of red pepper flakes
Add the pasta to the boiling water and cook for the required amount of time.
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I spent all day at the Temple today so I really haven't done any cooking at home. I do have this gumdrop cake recipe to share with you however that I cooked over the Christmas period and just never got around to showing you. This is my sister's recipe for gumdrop cake and it is the best in my opinion. We also call it rubber spatula cake because my mother once baked the end of a rubber spatula in it. It dropped off in the batter and she couldn't find it, so she baked it anyways. It didn't hurt the cake in any way, and the lucky person who found it got treated to a hilarious story on the side!
This is a recipe I had bookmarked a long time ago in a little cookery book I have from the BBC Good Food people, entitled 101 Storecupboard Suppers. I love the little BBC Good Food Books. They are not that expensive and are usually chocker block full of recipes that I want to cook. I know . . . I know . . . I have enough cookbooks, but as any food enthusiast knows, you can never have too many! (Todd doth protest!)
We have a very much beloved Cocker Spaniel in our house. She has a rather ticky tummy, so I don't give her dog food anymore, it always upsets her stomach. It's real chicken and rice and vegetables all the way with her and that helps to keep her healthy and when she is feeling well, we are happy too. I cooked some extra chicken yesterday when I was cooking hers, so that we could have this delicious casserole for our dinner today. (You don't think I would cook my dog anything I wouldn't eat myself do you???)
I was recently sent some Spanish meats to try out from a company called Jamonprivé. Jamonprivé is an online site which works with suppliers of the best Iberian Ham and Cured Meat products. What makes them different in the market is their drop-shipping system and integration with TNT’s API.
When we got up this morning it was -7*C (which is about 19*F) so below freezing. That's pretty cold, especially in our house where we don't have forced air heating, or a wood stove or a basement beneath the house, just cement and ground . . . very old windows and not a lot of insulation. It was pretty cold to say the least!
I really love turkey burgers. I love the fact that they are supposed to be healthier for you than regular burgers and I love that they are made from turkey. I love turkey. It's flavourful and it's lean and it makes great burgers Turkey is also supposed to be a super food. So all round, it's a favourite with me.
I was feeling very nostalgic today and so I made a Date & Nut loaf. I just love Date & Nut loaf, and so does Todd.
I kind of like to pull the stops out at the weekend and bake something special.
These little Queen of Pudding Cakes I am showing you here today are certainly that . . . special, but you will be surprised as just how simple they are to make, and yet at the same time very impressive.
Simple enough that a child could make them with a bit of help or even a husband! The base is a basic one bowl sponge mixture.
Everything just gets tipped into a bowl and beaten together with an electric mixer. Easy peasy. You could also put it together by hand, which is a tiny bit more work, but not very difficult at all.
Simply cream the butter and sugar together with a wooden spoon, beat in the eggs, then the custard powder and the flour, until fluffy and well blended. All with the wooden spoon. Easy peasy.
Scrape the batter into a buttered and lined pan and bake. (Don't worry if you are in North America and cannot get the custard powder. Use dry vanilla pudding mix instead.)
Once baked, you let the cake cool in the tin before lifting it out. Spread the top with some jam.
Trim off the edges, top with the store bought mini meringues and cut into squares. Bob's your Uncle! Presto chango! Your cakes are done!
And they are so pretty too, not to mention delicious! And it was all so easy! These would be perfect for a tea party! Enjoy!
*Queen of Pudding Cakes*
Makes 16 squares
Makes 16 squares
16 mini meringues
Preheat the oven to 180*C.350*F/ gas mark 4. Butter an 8 inch square baking tin and line it with baking paper. Set aside.
Whisk together the butter, sugar, eggs, flour, and custard powder in a bowl, until combined and fluffy, using an electric whisk. Scrape the batter into the pan and smooth over the top. Bake for 25 to 30 minutes until risen and golden brown. Remove from the oven and allow to cook in the tin.
Lift the cake out once completely cooled and carefully remove the baking paper. Spread a layer of jam evenly over top of the cake. (Loosen it with a fork before spreading or warm gently) Trim of any edges with a serrated knife. Cut into 16 evenly sized squares. Top each with a mini meringue to finish, and dust with icing sugar if desired.
The one thing I hated most that my mother cooked when I was growing up was beef burger patties. I loved most of the things she cooked, but when she cooked these . . . I absolutely hate hated them. She was quite thrifty and used to buy the cheapest mince her money could buy and they were always full of gristle and sometimes even pieces of bone. I have a really strong gag reflex . . . and if I got a piece of gristle or bone in my mouth that was it. I was off! Say no more!
Brrr.... I think today must have been the coldest day so far this winter. I just can't seem to get warm. This calls for a nice hot pot of soup! A delicious soup that will warm the bones. A warm bowl of soup on a hot winter's day is like a hug from heaven, don't you think?
This is a delicious dish I made a while back and am only getting around to showing you now. It's a delicious Greek Stew made with lamb shoulder, tomatoes, wine and a variety of spices. It may not look like much, but it's really fabulous!
Salmon and broccoli are a marriage made in heaven. They go together beautifully. I normally have both in the house . . . having either frozen salmon fillets and broccoli in the freezer, or tinned salmon and fresh broccoli. If you have those, you always have a delicious dinner in the making!
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