Eric's Pasta

Here is yet another area where Eric & I balance each other perfectly.

When I cook, I have to have a recipe. When Eric cooks, he makes it up as he goes.

I am just not that creative or gifted to come up with my own fabulous dish. I am the one saying, "we're out of everything, I have to go to the store". Eric usually comes back with, after surveying the cabinets & fridge, "no, I'll figure something out". I questioned this technique in the beginning of our marriage and he got to where he wouldn't even tell me what he put in things until I tasted it because he knew I would make my you-are-insane face. This face came out one time when I had forgotten to get pepperoni for our pizza we sometimes make ourselves, and he pulled his version out of the oven which was Pickle Pizza. Um.....that really did not look appetizing! But it was actually good.

Really.

And pretty much everything he has randomly made up has turned out good. I'm so jealous he has this skill!

One of our recent favorites he did we both really liked. He even asked if I would post it on the blog, ha! So I made him write down the recipe & here it is, his exact version. Sorry I don't have a picture :(

Eric's Pasta

1 box of whole-wheat pasta of your choice (he used penne)
1 can low-sodium petite-cut diced tomatoes
1/4 cup butter
1/2 onion, diced
"Alot" of Italian seasoning
3 oz olive tapenade
1 cup low-fat mozzerella cheese
1/3 cup low-fat parmesan cheese

Combine first 6 ingredients to cooked pasta & mix together until thick. Add cheese last & cook until melted and combined.

Peppermint Oreo Balls

I love baking and these are one of my favorite things to make! I got the basic recipe from a co-worker last year, but have made a couple adjustments to it. As Pioneer Woman says, "these will make your hip bones disappear"! Not the healthiest, but its Christmas and we deserve a few treats :)

Ingredients:

• 1 package of Oreos
• 1 package of cream cheese
• 1 bag of milk (or white) chocolate chips (these work better for dipping than Almond Bark)
• Crushed Peppermint (You can crush your own, I used some "Peppermint Snow" I got at Williams-Sonoma, it worked great)

Directions:

1. Crush oreos either in a blender or by hand in a ziploc bag & put in large bowl
2. Add cream cheese and mix with a spoon or by hand, it will eventually blend together
3. Hand roll into balls & place on cookie sheet with wax paper
4. Place in freezer for 30-60 min
5. Melt the chocolate chips; I find a double-boiler works best for this. Melt on low heat
6. Take the balls out of the freezer
7. Place a couple sheets of wax paper on your countertop
8. Keep the chocolate on the low heat while dipping (You can try different things, but I found a spoon and/or toothpicks make dipping easiest)
9. Place dipped balls on wax paper & sprinkle peppermint on each immediately before the chocolate dries
10. Let them set for a couple hours to dry & for the chocolate to form a shell.
    

Take to a party & enjoy the compliments :) Or just eat them all yourself. Delicious either way!

Tasty Tuesday

I made this recipe tonight and we loved it! This is in the Everyday Italian cookbook by Giada De Laurentiis.

Pasta Primavera
Recipe courtesy Giada De Laurentiis

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste.

Sprinkle with the Parmesan and serve immediately.

Tasty Tuesday

This was taken from the Pioneer Woman's fantastic blog, and I'm making it tonight!

Pasta with Roasted Red Pepper Sauce

3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

1. Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
2. Lightly toast pine nuts in a skillet. Set aside.
3. Puree peppers with pine nuts. Set aside.
4. Cook pasta according to package directions.
5. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
6. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
7. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Give thanks for Italy.
Repeat as necessary.

Tasty Tuesday

Thanks to Lindsay for the logo & idea!

Crusty Ranch Chicken

Preheat oven to 350
6-8 Chicken Breasts
3/4 cup Crushed Corn Flakes
3/4 cup Shredded Parmesan Cheese
1/2 cup melted butter
1 Packet Ranch Dressing mix

Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside.
In a separate bowl melt butter.
Dip chicken breasts in melted butter then into dry mixture.
Place in greased baking dish and cook, uncovered for 45 minutes

Yum!

Tasty Tuesday

Thanks to Lindsay for the logo & idea!


Oreo Balls

1 Package regular Oreos
1 8 oz package softened cream cheese
1 lb Chocolate Almond Bark
½ lb White Almond Bark

Place all of the Oreos in a food processor or Ziploc bag and crush until they are fine and you can see no icing. Beat in the cream cheese until it is well blended. The mixture will look wet. Line a cookie sheet with wax paper and roll the mixture into balls. You can make them as little or big as you want. Place the Oreo balls in the freezer for 45 minutes. Just before they are ready to come out melt the chocolate almond bark using the instructions on the package. Roll the Oreo balls in the chocolate and place them back on the cookie sheet to harden. When you are done melt the white almond bark and use a fork to drizzle it over the chocolate.