Wednesday, October 30, 2013

Banana Chocolate Chip Yogurt Pancakes

Banana Chocolate Chip Pancakes

It was one of those relaxing mornings where I didn't have to rush around.  No schedules to meet, just a morning or relaxation.  I decided to make a pancake breakfast for the gang.  Pancakes ares easy to make and  versatile.  You can add a little of this and that and you have a great tasting pancake.
This morning, I decided to make some banana pancakes.  Instead of using the traditional recipe, I added Greek Vanilla  yogurt to the batter and a sprinkling of chocolate chips.  Chocolate chips are a favorite pancake ingredient at my house.  In addition, I added a little lemon zest.   Lemon zest adds great flavor to  pancakes.

To begin, the dry ingredients of flour, sugar, baking powder, and kosher salt are whisked together in a large bowl.  In a separate bowl, the Greek vanilla yogurt, milk, eggs, lemon zest and mashed bananas are combined together.  The wet ingredients are added to the dry ingredients mixing together until they are combined.  You are now ready to cook the pancakes.  I melted butter in a large skillet and ladled the pancake batter onto the prepared skillet.  I then sprinkled 1 teaspoon of the chocolate chips on the surface of the pancakes.  I cooked the pancakes until bubbles began to appear on the surface and the underside was a nice brown color.  Flip and cook until browned.

I served the pancakes with some sliced bananas on top, butter, a dusting of powdered sugar, butter, and some maple syrup.    These were terrific tasting pancakes. They were filling without being heavy and the flavors of the yogurt, bananas, chocolate chips and lemon zest  were delicious in these pancakes.

Banana Chocolate Chip Pancakes


1 1/2 cups flour
3 tablespoons sugar
2 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 cup Greek Vanilla yogurt.
3/4 cup plus 1 tablespoon milk
2 eggs slightly beaten
1 teaspoon grated lemon zest
2 ripe bananas mashed
1/2 cup chocolate chips
Banana slices
Powdered Sugar
Maple Sugar

 1. Whisk together the flour, sugar, baking powder, and salt in a large bowl.  In a medium mixing bowl,  add the Greek Vanilla yogurt, milk, eggs, lemon zest, and bananas.  Stir until combined.
2. Pour the wet ingredients into the dry ones, stirring only until combined.
3. Melt 1 tablespoon of butter in a skillet over medium-low heat until the butter bubbles.  Ladle the pancake batter into the skillet.
4. Sprinkle 1 teaspoon of the chocolate chips over the batter.  Cook until bubbles form on the surface of the pancake and the underside is a nice brown color.  Flip, and cook until the bottom is browned.
5. Clean the pan with a paper towel and add more butter to the pan.  Continue cooking until all the batter has been used.
6. Serve the pancakes with sliced bananas, butter,  a dusting of powdered sugar, and maple syrup.

Makes 12 pancakes

Monday, October 28, 2013

Tortellini Soup

Tortellini Soup
It is soup weather here in New Mexico.  There is enough chill in the air that a nice hot bowl of soup warms you up.   Soup is also a great comfort food.  A bowl of soup makes you feel good all over.
Yesterday, I made some Tortellini Soup.   I had some dried Tortellini and  I thought using them in a good soup was the right thing to do.

Chicken broth is the base for the soup.  To the broth I added some garlic, celery, carrots, a leek, some dried parsley flakes,  basil, and some salt and pepper.  The dried tortellini is cooked in the broth until tender.  I served the soup  topped with some freshly grated Parmesan cheese.  MMM was it ever good.  The broth was very flavorful and the carrots and celery added a nice color  to the soup.  The tortellini absorbed the delicious chicken broth as it was cooking and tasted very good.  This is  soup the whole family will enjoy and it is very economical to make.

Tortellini Soup


3 tablespoons butter
2 cloves garlic, finely minced
1 leek finely chopped white and light green part only
1/2  cup diced celery
1/2 cup sliced carrots
3 (32 oz) cartons Chicken broth
2 (9 oz)  packages dried cheese-filled tortellini
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
Freshly grated Parmesan cheese


1. Melt butter in a Dutch oven over medium-low heat.  Cover and cook garlic, leek, celery, and  carrots,  in the butter for 10 minutes, stirring occasionally.
2. Add broth and heat to boiling.  Reduce heat and stir in the tortellini,  dried parsley, salt, dried basil, and ground black pepper.  Cover and simmer for 25 minutes or until tortellini are tender. Stir the soup occasionally.
3. Serve.  Top each serving with the Parmesan cheese.

Makes 10 servings

Friday, October 25, 2013

Pumpkin Dump Cake

Pumpkin Dump Cake
Pumpkin Dump Cake is a super easy super delicious recipe.  I found this recipe posted on Facebook  (FB) - I have been finding a lot of good recipes on FB.  Anyway, this cake has a deliciously moist pumpkin filling  and a slightly crunchy sweet topping.

The filling  consists of pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice.  The filling is stirred well until every thing is combined.  Your pour the filling into a 9x13 inch baking pan.  For the topping:  Pour  a box of yellow cake mix evenly over the filling.  Then pecans and toffee bits are sprinkled over the cake mix. You can use walnuts or crushed graham crackers instead of pecans if you wish.   You bake the cake for 45-50 minutes or until the center is set.  The cake can be served with ice cream or whipped cream.  I served my plain.

Never have I baked an easier cake.   Take it out of the oven, let it cool, and serve.  Dessert is ready:) The family enjoyed this and I have put it on the menu for Thanksgiving Day.

Pumpkin Dump Cake


1 (15 - ounce) can pumpkin puree
1 (10 - ounce) can evaporated milk
1 cup packed light brown sugar
3 eggs (slightly beaten)
3 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup coarsely chopped pecans or coarsely crushed graham crackers
1/2 cup toffee bits (optional)


1.  Preheat oven to 350 degrees F.
2. Spray a 9x13-inch baking pan lightly with cooking/baking spray.
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice.  Stir to combine.

4.  Pour into the prepared baking dish. Sprinkle the entire box of cake mix on top followed by pecans or graham crackers and the toffee bits.

5. Pour the melted butter evenly on top of the cake.  Bake for 45-50 minutes until center is set and edges are lightly browned.  Cool and serve.

Wednesday, October 23, 2013

Salted Caramel Apple Slushie

Salted Caramel Apple Slushie
On our recent trip to Disney World, I saw an advertisement for a Caramel Apple Slushie drink at one of their Quick Meal eating establishments.  I figured, I can make that.  So once I got home I started experimenting.   After a few experiments, I came up with a recipe that was delicious.  My son describes it as a liquefied salted caramel apple.  In my experiments, I used Gala apples in all of the tests.  What varied was the caramel flavoring.  I tried using the Caramel Syrup they use in coffees but that did not work so well.  The caramel flavoring that received the most family votes was the Caramel topping you use on ice cream.  Once I figured out the best caramel to use, the rest was easy.  In a stand blender place the apple, some apple cider, caramel topping, kosher salt, and some lemon juice.  Blend until smooth.  Next, throw in 6 ice cubes and blend until smooth.  Pour the slushie into a glass and top with some whipped cream drizzled with some caramel syrup.  Hope you enjoy this refreshing cool autumn beverage.

Salted Carmel Apple Slushie


1 Gala apple, peeled, cored, and sliced
1/2 cup apple cider
2 tablespoons caramel topping plus a little more for drizzling
1/4 teaspoon kosher salt
1/4 teaspoon lemon juice
6 ice cubes
Whipped  Cream


1. Place the apple, apple cider, caramel topping, kosher salt, and lemon juice in a stand blender.  Blend until smooth.
2. Add the ice cubes and blend until smooth.
3. Pour into glasses and top with whipped cream.  Drizzle with some caramel sauce and serve.

Make 2 slushies

Monday, October 21, 2013

Roasted Potatoes with Garlic and Thyme

Roasted Potatoes With Garlic and Thyme
Roasted Potatoes with Garlic and Thyme find their way on my table a lot during the year.  They are  a great side dish for any meal.  They are easy to make, are very flavorful,  and they smell delicious when they are baking.  I have used both Red and Yukon Gold Potatoes when making this recipe.  To begin in the preparation of this dish, the potatoes are cut in half  crosswise in diameter and boiled in a pot of water for about 5 minutes.  They are then  drained and tossed with some olive oil.  Four or five cloves of garlic are sprinkled over the potatoes as is some thyme (you can use fresh or dried) and a little salt and pepper.  Roast the potatoes in a 375 degree oven for 20-25 minutes.  Remove from oven and serve.  You can sprinkle the potatoes with some fresh parsley before serving if you wish.   If you have any left over potatoes you can use them to make a salad.

Roasted Potatoes With Garlic and Thyme
From Williams-Sonoma Thanksgiving & Christmas Kitchen Library


2-2 1/2 pound red potatoes, 1 to 1/2-2 inches in diameter, cut in half crosswise
1/4 cup extra-virgin olive oil
4 or 5 garlic cloves, cut in half
1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme
Freshly ground pepper
Chopped fresh parsley

1. Preheat an oven to 375 degrees F.
2. Fill a large pot three-fourths full with water and bring to a boil.  Add 1 tablespoon salt and the potatoes.  Bring back to a boil, reduce the heat slightly, cover partially and cook for 5 minutes.  Drain well.
3.  Arrange the potatoes in a baking dish or baking pan, preferably in a single layer.  Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil.
4. Sprinkle the garlic over the potatoes.  Sprinkle on the thyme and a little salt and pepper.
5. Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes.
6. Transfer to a serving dish, sprinkle with parsley and serve.

Serves 6-8

Friday, October 18, 2013

Boeuf A La Mode (aka great pot roast)

Pot Roast
I am playing catch-up this week in French Friday's With Dorie.   I was going to skip this recipe, but I read all of the rave reviews from my fellow Doristas so I had to make it.  After making the dish, I was very glad I did not skip it.  The beef was delicious and ever so tender and flavorful.   A beef rump roast or chuck roast is marinated overnight in a fruity red wine with carrots, onions, celery, and herbs.  The next day, you strain the marinate and reduce it by half.  Add some beef broth to the reduction.  In addition, you add some tomato paste and anchovies to the marinade sauce.  I was a little hesitant on the anchovies - they are not my favorite.  Your roast is browned and placed in a Dutch oven.  Scatter the veggies around the roast and add the marinade.  Bake for about 2 1/2 - 3 hours until the roast is fork tender.  Remove the roast from the Dutch Oven and serve.  I strained the sauce and ladled some over my roast.  I served the roast with Roasted Potatoes With Garlic and Thyme .  The dinner was enjoyed by all.  This has become my favorite new recipe for pot roast.  This recipe can be found on pages 252-253 in "Around My French Table."

Wednesday, October 16, 2013

Pan-Asian Pasta With Chicken

Pan-Asian Pasta With Chicken
Last week, we went to Disney World.  My family loves Disney World.  While we were there I had a wonderful meal at the Kona Cafe Restaurant  in the Polynesian Resort.  It was Pan-Asian Noodles and was it ever delicious.  Tender flavorful bites of chicken with lots and lots of crisp veggies in a wonderful sauce served over Chinese noodles. I needed to make this recipe again at home.  I asked the waiter if they gave out recipes and was told they did not.  So I began my web search.  I did find a recipe in the newsletter Magically Speaking for Pan. I was very excited and  made the dish for our Monday night dinner.   It is not a difficult recipe to make it just takes some preparation time cutting the veggies and marinating the chicken (or shrimp) overnight.  In the recipe for the marinade, it called for Sake.  I substituted Teriyaki sauce.   You begin by cooking some Chinese Egg noodles according to package directions.  I used basic Stir-Fry noodles.  You then make the pasta sauce which consists of water, soy sauce, Mirin, black vinegar (I used balsamic) garlic, shallots, lemon grass and cornstarch.  The ingredients are put in a saucepan and brought to a boil.  If you wish, you can make this sauce 2 days ahead of time and refrigerate.  The next step is to heat your wok and cook the chicken (or shrimp) and the onion until cooked.  You then add your veggies, carrots, Shiitake mushrooms, red pepper, sugar snap peas, celery and bok choy. Stir- fry for about 2 minutes.  At this point, I  cooked in batches.  My wok wasn't large enough.  I added one third of the chicken veggies mixture to the wok, one third of the pasta sauce, and one third of the noodles.  I tossed with tongs and stir fried for about 1 minute.  I then served the dish.
This recipe was surprisingly close to the one I ate at the Kona Cafe.  The noodles were tender but not mushy and the veggies were crisp.  Everything was coated in the delicious pasta sauce.  None of the flavors were overwhelming.  Everything blended together perfectly.  Not only is this a delicious dish it is also very colorful:)

Pan-Asian Pasta With Chicken
From Magically Speaking Newsletter

12 ounces Chinese Egg Noodles

Directions for Noodles:
1. Cook according to package directions.  Drain.  Set aside.

Ingredients for Marinade:
1 1/4 pounds chicken (or shrimp de-veined) cut into 1-inch size pieces
1 tablespoon Teriyaki Sauce (Sake)
1 teaspoon Lawry's seasoned salt
2 teaspoons cornstarch

Directions for Marinade:
1. Combine all ingredients in a bowl and mix well.  Cover with plastic wrap and let it marinate overnight.

Ingredients for Pasta Sauce:
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (balsamic vinegar can be substituted)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoons cornstarch

Directions for Pasta Sauce:
1. Combine all ingredients in a saucepan and mix well.  Bring to a boil.  Stir and boil for 1 minute.  Can be made 2 days ahead of time and refrigerated.

Ingredients for Pasta Dish:
1 medium onion, julienne
1 medium carrot, julienne
4 ounces Shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap peas
2 stalks medium celery, bit-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces

Directions for Pan-Asian Pasta With Chicken:
1. Cook chicken or shrimp in a hot wok with a little oil and julienne onion.  When chicken or shrimp is cooked, add remaining vegetables and stir-fry for 2 minutes.
2. Remove two thirds of the chicken veggie mixture from wok.  Add one-third of the sauce and noodles to the pan and stir-fry for 1 minute.  Repeat with the remaining ingredients.
3. Serve.

Make 4 servings

Some other great dishes I had during my trip to Disney World:)

Master's Cupcake at Be Our Guest

French Onion Soup at  Be Our Guest

Chicken Tortilla Soup Mexico World Show Case

Chicken Enchiladas Mexico World Show Case

Monday, October 14, 2013

Spiced Peach-Carrot Bread

Spiced Peach-Carrot Bread
What to make with the last of my fresh white peaches?  Why not make some Spiced Peach-Carrot Bread.  This bread won first place in the side-dish category in South Carolina's 2009 Annual Peach-Off contest.  After making and tasting this bread, I can see why it is a winner.  This bread is moist and the flavors of the peaches, carrots, nutmeg, cinnamon, and pecans complimented each other very nicely.  The bread is very easy to make.  You whisk together the dry ingredients in a large bowl.  Then you add the peaches, carrots, vegetable oil, milk, pecans, and eggs.  Mix until the dry ingredients are moistened. The batter is then spooned into a lightly greased 9x5-inch loaf pan.   Bake the bread for 1 hour to 1 hour and 10 minutes. Cool the bread on a wire rack and then slice.  Delicious.

Spiced Peach-Carrot Bread
From  My Recipes


3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

1. Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.  Cool 15 minutes.
2. Whisk together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened.  Spoon batter into a lightly greased 9x5-inch loaf pan.
3. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 5 minutes.  Remove from pan to wire rack, and cool completely (about 1 hour).

Makes 1 loaf


Friday, October 11, 2013

Ree Drummond Mom's Muffins

Delicious Muffin
Loaded With Goodies
Muffins are great when you are in a hurry and need something quick to eat or just to sit down and enjoy with a cup of tea or coffee.  I was on a search for a great tasting muffin and one that was semi-healthy. The recipe I found was from the "Pioneer Woman's" website.  It is a recipe her mother makes when she goes for a visit.  These muffins are loaded with delicious and healthy ingredients - oats, walnuts, raisins, banana, apple sauce,  ground flaxseed, whole wheat flour, and molasses.  I did a little tweaking of the ingredients.  I substituted white whole wheat flour for the whole wheat flour, dried cranberries for the raisins, canned pumpkin for the applesauce, and pecans for the walnuts.  Those were ingredeints I had on hand and I thought they would be ok to use as substitutes.  These muffins are very easy to make.  The dry ingredients - flours, ground flaxseed, oats, brown sugar, salt, baking soda, baking powder, ground cinnamon, walnuts (pecans), and raisins (dried cranberries) are combined together in one mixing bowl.  In another mixing bowl, you add your wet ingredients - buttermilk, egg, banana, applesauce (pumpkin), and molasses.  Pour the wet ingredients into the dry ingredeitns and mix well.  You then scoop  1/4 cup of  the batter into a prepared muffin tin.  Bake for about 18 minutes or until they are goldent brown.  Remove from the oven and let them cool.  You can serve them with butter, jelly or both.  These muffins are very moist and tasty.  The flavors of the pumpkin, bananas, cinnamon, molasses, and cranberries give these muffins  their wonderful taste.  I used white whole wheat flour because the family doesn't care much for the texture whole wheat flour gives to bake goods.  Another great plus, these muffins freeze well.  Make an extra batch and freeze them for later.

My Mom's Muffins
From the Pioneer Woman Cooks Website - modified slightly


1 cup white whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed
1 cup old fashioned oats - not instant
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspooons baking powder
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup dried cranberries
1 cup butermilk
1 whole egg slightly beaten
1 whole banana, peeled and mashed with a fork
1/2 cup canned punpkin
1/4 cup molasses
Extra buttermilk as needed for thinning


1. Preheat the oven to 350 degrees F.  Spray a 12-count muffin pan with cooking spray.
2. In a large bowl, combine flours, flaxseed, oats, brown sugar, salt, baking soda, baking powder, cinnamon, pecans, and dried cranberries.

3. In a separate bowl, mix together the buttermilk, egg, banana, pumpkin, and molasses.

4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.  Batter should be wet and sticky; if needed, add in a couple extra tablespoons of buttermilk.

5. Scoop 1/4 cup of the batter into the muffin cups and bake for 16-18 minutes, or until deep golden brown.

6. Serve with softened butter and jelly.

Makes 12 muffins

Wednesday, October 9, 2013

Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scone
Dough Patted In Circle
Cut Into Wedges
Pumpkin and cranberries are some of  my favorite flavors of the season.  Combine these ingredients with the  "fragrant spices" of cinnamon, ginger, nutmeg,  cloves and you have one great tasting scone. I found this recipe in Teatime magazine.    In the directions for this recipe they call for the use of 2 (8-well) cast-iron wedge pans.  I did not have any so I  just made these scones the way I usually make scones. I pat the dough into a circle and cut the dough into wedges.  I placed the dough on a floured work surface and I lightly floured my hands and cutting knife. Next, I placed the wedges on a baking sheet lined with parchment paper.  This  method worked just fine and the baking time was the same. The  scones are brushed with and egg wash and then sprinkled with turbinado sugar. Bake until the scones are golden brown.  The egg wash adds a nice sheen to the scones.  When you bite into these scones the flavor is wonderful.  Every ingredient compliments one another and they blend into a very flavorful scone.    

Pumpkin-Cranberry Scones
From Teatime Magazine


2 1/4 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons cold salted butter, cut into pieces
1/2 cup dried cranberries
1/2 cup canned pumpkin
1/2 cup whole buttermilk
2 large eggs, divided
1 teaspoon vanilla extract
1 tablespoon whole milk
1 tablespoon turbinado sugar

1. Preheat oven to 400 degrees.
2. Spray wells of 2 (8 well) cast-iron wedge pans with nonstick cooking spray.  Set aside.*
3. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, whisking well.
4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Add cranberries, stirring to blend.  Set aside.

5. In a medium bowl, combine pumpkin, buttermilk, 1 egg, and vanilla extract, stirring to blend.  Add pumpkin mixture to flour mixture, stirring until combined.  If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until uniformly moist.

6. Divide dough evenly among wells of prepared pans.  Using wet fingers, evenly pat dough into wells. Set aside.**
7. In a small bowl, combine remaining egg and milk, whisking to blend.  Brush lightly onto each scone.  Sprinkle evenly with turbinado sugar.

8. Bake until scones are golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes.
9. Serve warm, or let cool on a wire rack to serve later.

Makes 16 scones

*If you  are not using well pans, line a baking sheet with parchment paper.
**NOT USING WELL PANS:   With lightly floured hands, divide the dough in two equal balls.  Take one ball of dough and place it on a lightly floured surface.   Pat the dough out into a 5-inch diameter circle.  Cut the dough into four equal wedges.  Place on baking pan lined with parchment paper.
***Makes 8 scones if you pat out the dough.

Monday, October 7, 2013

Bacon Waffles

Bacon Waffle
This morning I made some bacon waffles.  Anything with bacon has to be good.  I loved these waffles because they were so easy to make.  Instead of doing the measuring of flour, sugar, baking powder, salt, I used BA Biscuit Mix. I have found a lot of uses for this mix.  If you want, you can use Bisquick or another baking mix.  You measure out the baking mix in a large bowl, add milk, 1 egg, vegetable oil, and bacon.  Mix it up and you are ready to make your waffles.   The family loves  waffles but the bacon in these waffles made them extra delicious.

Bacon Waffles


2 cups Bisquick or baking mix
1 1/3 cups milk
1 egg slightly beaten
2 tablespoons vegetable oil
1/2 cup bacon crumbles (cooked)

1. Heat waffle iron and lightly spray with cooking spray.
2. Place all ingredients in a large mixing bowl and stir until well combined.
3. Spoon waffle batter onto waffle iron. Close waffle iron and bake waffles until done. Remove the waffles carefully.
4. Serve with butter and maple syrup.

Makes approximately 6 round waffles

Friday, October 4, 2013

Chicken Florentine With Bowtie Pasta

Chicken Florentine With Bowtie Pasta
Last night, dinner was easy and delicious.  I made a wonderful  pasta  dish with chicken and spinach.  It was tossed in a cheesy cream sauce that coated the ingredients perfectly. First, the chicken breasts are cooked in a large skillet until they are goldent brown. They are then removed and the skillet is deglazed with some white wine.  Fresh spinach is added to the skillet and cooked until it is wilted. Remove the spinach and  add some half-and-half and heavy cream to the sauce.  Next, the cheese, pasta, chicken, and spinach are added to the sauce and tossed until they are well coated.   Your  dinner is ready to be served.  Enjoy:)

Chicken Florentine With Bowtie Pasta


12 ounces dry Farfalle pasta (Bowtie)
2 tablespoons olive oil
1 ¼-1-½ pounds boneless, skinless chicken breasts
Salt and Pepper
2 cloves garlic, minced
¾ cup dry white wine
8 ounces fresh spinach washed and stems removed
½ cup half-and-half
3 tablespoons heavy cream
¾ cup grated Parmesan cheese


1. Cook pasta according to package directions.  Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.  Salt and pepper both sides of the chicken breast.  Place chicken breasts in the skillet and cook until they are a golden brown on each side and completely cooked.  Remove the chicken breasts from the skillet and slice into thin strips.  Set aside.

3. Add the minced garlic to the skillet and cook just until fragrant, about 1 minute.  Pour the wine into the skillet and scrape off any bits.  Boil until the liquid is reduced by half.
4. Add spinach and using tongs turn to coat with pan juices. Cook until spinach is wilted.  Remove spinach and set aside.

5. Add half-and-half, cream whisking until it is combined.  Taste and add salt and pepper to season.
6. Remove sauce from the heat.  Add Parmesan cheese to the pan.  Add the hot pasta and toss.  Add the chicken and the spinach and continue tossing until it is combined.
7. Serve immediately.

Makes 6 servings

Wednesday, October 2, 2013

Pumpkin Spice Smoothie

Pumpkin Spice Smoothie
The flavors of fall in one enjoyable  beverage.  This smoothie is like having pumpkin pie in liquid form.  Start with some canned pumpkin, add one ripe banana, some milk, maple syrup, - the pure maple syrup, vanilla extract, pumpkin pie spice, and some ice.  Process in a blender until smooth.  Taste, and if your smoothie needs a little more sweetness add some more maple syrup. Pour in a glass and top with some whipped cream. Liquid  goodness you can enjoy for a quick pick me up or for a breakfast on the run.

Pumpkin Spice Smoothie


1 cup canned pumpkin
1 ripe banana
1 cup milk
2 Tablespoons maple syrup
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
6 ice cubes
Whipped cream


1. Place all of the ingredients in a blender and process until smooth.  Taste and add more maple syrup if needed.
2. Pour in a glass and top with whipped cream.

Makes 2 servings