Monday, February 9, 2015

Weekend Adventures


Happy Monday!

Saturday I ventured out to a few stores and came back with some goodies. I decided that our Tupperware selection has hit its limit. Not only are they gross but they are hard to store. I found this 40 piece Rubbermaid set at Meijer for $14.99. I couldn’t pass it up. Out with the old and nasty and in with the new and fresh!



I love cheese and crackers. I could eat them all day everyday (but I wouldn’t because that would be bad!) This was our lunch/midday snack.



The project Eric worked on while I was out was our faux hallway table and framed mirror. I think it turned out pretty awesome! (The wood block is to hold the mirror up until the glue dries)



Clementine’s is a cozy little restaurant in town that we went to Saturday night. You can always get a great cocktails and amazing food. Their menu has so many options and each one of them is delicious. I have never had a bad meal at this restaurant.



After dinner we started a new puzzle. It was supposed to be for Valentine’s Day but I got anxious! I had an image sent to Walgreens and made into a puzzle. Of course the photo is of Mickey, Minnie and Pluto roasting marshmallows over a campfire. I thought it was perfect for Eric and I. I didn’t think about how difficult the image would be when trying to put it back together. Needless to say we are still working on it!



 

My Menu For The Week

Sunday – BLT


Tuesday-Spaghetti with sautéed green beans


Thursday- Home Made Pizza

Friday-Grilled Cheese Sandwiches

Saturday-Go Out

Chicken Mozzarella Pasta with

chicken dinner, sun-dried tomato pasta, gluten free pasta, gluten free dinner, gluten free Tinkyada penne pasta


  • 3 large garlic cloves, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 1 lb chicken breast tenders
  • salt
  • paprika (just a little bit)
  • 1 cup half and half
  • 1 cup mozzarella cheese, shredded
  • 8 oz penne pasta
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/2 cup reserved cooked pasta water (or more)

1.    Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:

2.    In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.

3.    Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).

4.    Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

5.    Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

6.    Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

 

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