What you need:
1 package Baby Bella sliced mushrooms
4-5 Organic boneless skinnless chicken thighs,
Salt & Pepper
5 cloves of fresh garlic finely diced
1 cup of white wine (if you wouldn’t drink it don’t use it)
1 box of spaghetti
1 1/2 cups of heavy whipping cream
2 cups freshly grated parmesan cheese
1/2 cup freshly grated mozzarella
1 sprig of fresh basil, leaves picked and torn into pieces.
4-5 thinly sliced pieces of prosciutto ripped into pieces
2 Fresh roma tomatoes cut into large chunks
What you do
1. Preheat the oven to 350 degrees.
2. Heat a pan big enough to hold all the ingredients, and pour in a splash of olive oil.
3. Season the chicken pieces with salt and pepper and sear them in the oil.
4. Remove the chicken and add to the pan the garlic (sauté for 1 min) Then add fresh mushrooms.
5. Add the wine, and chicken and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
6. Add the cream to the pan, The tomatoes and the torn prosciutto then bring to the boil and turn the heat off.
7. Season well with salt and freshly ground black pepper.
8. Add the drained spaghetti to the creamy chicken sauce and toss well.
9. Add three-quarters of the Parmesan and all of the basil and stir well.
10. Transfer to an ovenproof baking dish, sprinkle with the remaining Parmesan and the mozzarella and bake in the oven until golden brown, bubbling and crisp.
You can add more parmesan when serving if you wish.
This is my White Bean mash, I made it up for a wrap so I could add to the vegetarian portion of a menu I have for a local spa. Now however, I have done many things with this mash, and you can too!!
What you need:
- Your favorite dry white bean (I used navy beans)
- 6-7 Cloves fresh garlic mashed or diced
- a big ole hunk of fresh cilantro roughly chopped or torn
- Veggie broth (Make your own if you can!)
- 1/2 of a large yellow onion roughly chopped
- Salt and Pepper to taste
- 2 large ripe Avocados
- Juice of 1/2 large lime
What you do:
1) Sautee the onion and garlic with some salt and pepper in a dutch oven until translucent
2) Add beans, broth, cilantro and more Salt and Pepper to taste
3) Cook beans until they are mushy or very soft (I cooked mine all night, dry beans need a long time to cook unless you decide to soak them first)
4) After the beans cool drain them from the other ingredients (except maybe a clove of garlic or 2)
5) Mash the beans together with the ripe avocado and Lime juice until your desired consistency; I like to leave it a bit chunky.
6) Test for seasoning and adjust.
- Serve in a wrap with some arugula, spinach and smoked gouda cheese
- Eat as a dip with Pita Chips
- Spread on a toasted Crostini
- Eat with tortilla chips
- Spread on your favorite roll add ham or turkey for a great sandwich!
- Add some Salsa Addiction for an amazing dip!
And there you have it! A Multi use recipe! YUM!
ok first, before I really get into this post, forgive my typo’s, mis spellings etc. My computer is at Apple, and this old thing I’m on is awful and hard to deal with!
I have been asking my husband since we moved into this house 3 years ago now to build a planter for me, so that its eye level easy to reach, easy to grow, easy to pick. For 3 years he has tried to do just the opposite of what I asked and plant things in the ground. He was determined to have this beautiful little garden on the side of our pool deck, but everything kept dieing. Mind you niether of us have a green thumb, but we are desprate to grow! Needless to say after much begging and him finally being inspired, he gave in and built BEAUTIFUL planters!!
Now we can be a bit self sufficiant in this world of pesticides, and perservatives, and you know.. in case of a zombie attack.
We ordered coconut cloth online for the bottom of the planter.
In the first planter are Herbs, The second one he built are various heirloom tomatoes and peppers.
2 Weeks after planting the herbs.
We ordered our pepper and tomato seeds from Pepper Joe’s
We got what we could of our herbs from local organic growers.
Now I’m looking forward to showing you guys the first recipe’s I create from this amazing garden (providing we manage to keep everything alive long enough) Our parsley has already gone to seed and we re-planted some, and we are looking forward to this learning process and growing more food than we buy!! Here’s hoping!
Jalapeño Ranch Dressing
Add some spice in your life!
What you need:
- 2 cloves of fresh minced garlic Garlic
- Salt & pepper to taste
- 1/4 cup Italian Flat-leaf Parsley finely chopped
- 2 Tablespoons Fresh Chives Finley chopped
- 1 cup (Real) Mayonnaise
- 1/2 cup Sour Cream
- Worcestershire Sauce, To Taste
- Fresh Dill (about 2 tsp)
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Paprika
- Tabasco (optional, To Taste)
- 1 tomatillo Peeled
- 1 jalapeño
- 2 tablespoons cilantro
Mix all ingredients together, adding buttermilk slowly till you reach the desired consistency of your dressing. Place tomatillos, cilantro, and jalapeños in a food processor or blender. Blend until smooth, and then add to the other mixture. Refrigerate and allow the flavors to blend for a few hours before serving.
This dressing is amazing on a wedge salad, break out the iceberg lettuce, crumble some bacon, and pour this over top! Ah-Mazing!
I have a new Food Editor gig for a new magazine out of the West Palm area! It’s an exciting adventure and the first issue was called Flavors! (check em out on FB!)
My recipe for Crab salad was on the cover, so I thought I would share it with you guys! It’s a light and easy recipe, check it out!
- Juice of 1/2 Fresh Lemon
- 1 tablespoons Dijon mustard
- 1 tablespoon Real Mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 24 ounces crabmeat, drained, picked over (if you can get fresh crab legs, Julianne the mean from the legs for presentation purposes)
- 1 head of Butter Lettuce
- Fresh Micro greens for garnish
Whisk the lemon, mustard, mayo, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. Place in a bowl (or a martini glass if you want to have fun with it) on top of a butter lettuce leaf, and garnish with micro greens.
For a Special treat, top with some caviar.
I have decided since I always have so much to say on many subjects other than food, I needed another outlet, so I started an offshoot of this food blog here on WordPress to express my never ending thoughts lol.. Please Follow me at: