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Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I'd never had orecchiette before, but always thought it'd be great for saucy pasta dishes since they're basically like little scoop-bowls. So I picked up a package, came home, and decided to make a creamy rosemary lemon sauce for it (one of my co-workers had brought in several dozens of lemons to work from their lemon tree and I had smuggled a few back home). Instead of using a heavy cream base for the sauce, I tried to make it healthier by using olive oil, 1% milk, and whisking in a tablespoon of flour. Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk 1/4 Cup Olive Oil Related:  citrus chicken

Greek Macaroni & Cheese with Roast Garlic, Caramelized Leeks, & a Side of Greek Coffee, Plus a Giveaway! I am going home in about two weeks to visit my family and friends for the first time since Christmas, and just thinking about it made me start craving my parents' home cooked Greek food again. I've already put in a Pastichio request to my mom (thanks mom!) but my stomach has been shouting that two weeks is not soon enough. You probably (okay, definitely, they're so gorgeous how could you not?) Getting a bit ahead of myself there. - Follow me on Twitter and leave a separate comment on this post saying you did. - Like Adventures in Cooking on Facebook and leave a separate comment on this post saying you did. - Follow me on Pinterest and leave a separate comment on this post saying you did. If you already do any of those things, just leave a comment on this post saying you do. Ingredients: Greek Macaroni & Cheese 1 Head Garlic 1 Leek, thinly sliced (only the white and very light green part) 1/2 of a Sweet Onion, chopped 16 Ounces Dry Rigatoni Pasta 1/2 Cup Sun Dried Tomatoes, chopped

Coffee Swirl Coffee Cake : Brittany's Pantry Posted by Brittany Arcand on September 17, 2013 3 Comments I am so in love with this coffee cake. Adding coffee to baked goods at breakfast is nothing new. Mmm. One Year Ago: Veggie EnchiladasTwo Years Ago: How T0:Make Vinaigrette & Roast BroccoliThree Years Ago: Roast Pork W/Peach & Mustard Glaze, Simple Soup Coffee Swirl Coffee Cake Recipe adapted from Mad Hungry This is a basic sour cream coffee cake with a swirl of delightfulness. In a small bowl, combine: 2 T sugar 1 T instant coffee 1 T unsweetened cocoa powder Mix thoroughly and set aside.

Lemon Potato Chicken This is one of my favorite recipes that my mom makes back home. My parents grow their own Greek oregano and it just has such a wonderful and aromatic taste to it. I started growing an herb garden out on my patio here and believe it or not I got cilantro seedlings to sprout at the end of November! The weather here is wonderfully convenient for gardening, but at the cost of the loveliness of the fall season. In the photo I have a sprig of thyme on the right and oregano on the left. The thyme I had bought fresh at the store and couldn't use it all up so I just dried it in the window (waste not want not), while the dried oregano was given to me in a large satchel back in May from my parents. Ingredients: 2 Ibs Chicken pieces (thighs, breasts, drumsticks) 5 large Potatoes, peeled and cut into wedges Juice from 1 Lemon 2 Tbsp Thyme 2 Tbsp Oregano 1/2 cup Olive oil 1 Medium Onion, chopped into chunks Salt Pepper Water Preheat the oven to 350 degrees Fahrenheit.

Cencioni Pasta with Caramelized Shallots in a Creamy Mushroom Sauce As you may have been able to discern from my seasonal seed giveaways, I am addicted to gardening. I've tried my hand at growing many a vegetable, fruit, and flower, but up until very recently, never had I tried cultivating a fungi. I was always intrigued by the idea of growing them. My Theio Niko had a large mushroom-growing heap in his backyard that I remember being covered with mushrooms, and when I thought about how expensive many types of mushrooms can be when purchased from the store, growing them at home made a lot of sense. So now I've had a couple more harvests of mushrooms, and I couldn't be happier about my new fungi growing experience and fancy produce bundle. I used my mushrooms to make this rich little vegetarian pasta dish. *Note*: Makes about two servings. Ingredients: 1 Large Shallot, finely chopped 2 Cups Cencioni Pasta, dry 1 Cup Whole Milk 1 Cup Oyster Mushrooms, roughly chopped 1/2 Cup Asiago Cheese, finely grated 1/3 Cup Dry White Wine 3 Tablespoons Butter 1/2 Teaspoon Salt

Deep Dish Cinnamon Streusel Dessert Pizza Oh, haiyyy. Just gimme a minute to lick the final cinnamon streusel crumbs off my sticky fingers and attempt to be coherent enough to write something. Or get another slice. This pizza, and by pizza I mean subtly sweet thick crust topped with a heavy sprinkling of cinnamon streusel crumbs and drizzled with a warm maple glaze, is so distractingly good. I kind of cringed when I wrote that because I’m visualizing of all you fancypants readers sitting there drinking your tea with your pinkies out who will now judge me. Or more like GET JEALOUS. What I found out relearned at the Pizza Ranch is that dessert pizza is basically the world’s most lovable food. Thaaaa Textuuuure. “But when would I even eat this?” Okay. Eat it for breakfast. I think normal people have it for dessert or something. Deep Dish Cinnamon Streusel Dessert Pizza Author: Pinch of Yum Serves: 8 Ingredients Pizza Glaze ½ cup powdered sugar1 tablespoon real maple syrup1 tablespoon heavy cream Instructions Crust: Preheat the oven to 425.

Herb and Citrus Oven Roasted Chicken Herb and Citrus Oven Roasted Chicken We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! But I could go for a break now and then. This roasted chicken is simply not helping my case… Not to mention – making this meal probably cost me a whole $8. The chicken turns out citrusy, tender, and melt-in-your-mouth good. You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. However you dish up this delicious meal, though, you’re gonna love it. It’s even better if you let it marinade in the olive oil mixture overnight! Once the chicken has baked, remove the pieces to a serving platter. Print Save Ingredients: 1/4 cup olive oil

Apple Sauce Mac & Cheese with Apple Sausage The weather here has been very back and forth lately. It was in the 80's this past weekend, with hail a few days before that, and today it's in the 50's and raining again. But I don't mind the weird weather so much because the brief high temperature managed to convince the tree in my backyard that it's spring, so it has now exploded with blossoms. The cold weather we were having up until this weekend set me into hot-cheesy mode, and I remembered how much I loved that dish and decided to try and recreate it here. Ingredients: 3/4 lb Pork, Turkey, or Chicken Apple Sausage, removed from casings 3 and 1/3 Cups Whole Milk 1 Cup Unsweetened Applesauce 12 Ounces Gruyere Cheese, grated, 1/2 cup of it set aside for garnish 8 Ounces Cheddar Cheese, grated 1/2 Cup Flour 6 Tablespoons Butter 2 Tablespoons Olive Oil 1 Teaspoon Nutmeg 1/2 Teaspoon Pepper 1/4 Teaspoon Salt Pinch of Cinnamon Pinch of Ground Cloves Preheat the oven to 375 degrees Fahrenheit.

French Onion Soup - Cuisineous In the past week, I have made two different soups. Seriously, who does that? At any rate, French onion soup was first up and, my oh my, you’ve got to give the French a lot of credit here. Actually, whilst caramelizing the onions (yup, I said “whilst”) I realized that I actually preferred not to take them down all the way to beautiful dark brown oniony jamishness. I’m going to tell you a secret about the onions I used in this soup. Another break from tradition is the type of cheese I used. Um….the what? The cheese wall. Honestly, when you’re digging into melty cheese, the last thing I’m thinking about is adequate cheese coverage. In other news, I just wanted to let everyone know that my pumpkin latte seemed to go over quite well with a few of the Internet folks. -Allison This French onion soup has surprisingly few ingredients for the basic broth, yet is packed with luscious flavor and wall-to-wall cheese...very important! Ingredients Instructions

One Pan Roasted Honey Orange Chicken and Potatoes - Jo Cooks One Pan Roasted Honey Orange Chicken and Potatoes with incredible flavors, simple to prepare, everything you want in a hearty and comforting meal. Since it’s officially December and it’s baking season for me, this is probably the last savory dish, well maybe not savory but the last “dinner” dish you’ll be seeing for a while. With that being the case, I thought I should give you something that truly represents my style of cooking and what I’m all about when it comes to simple but incredibly flavorful meals. This is where this one pan roasted honey orange chicken and potatoes sheet pan dinner comes into play. Now that’s a mouthful, literally and figuratively. I also think that this dish is perfect for the holidays coming up especially if you garnish it with some pomegranate seeds and parsley. Now let’s talk about these baby potatoes a bit. The combination of honey with the chili garlic sauce is so good, and don’t be afraid to add more if you need to. Check out the video! Print Ingredients

Gnocchi Mac n' Cheese This takes comfort food to a whole new level…wow. I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese. But this dish…oh my goodness this is the one.The best mac n’ cheese I have ever had. The little gnocchi make this dish so light and airy and puffy….it’s just….well, there are no words. While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dishand it was still out of this world. You just have to try it, you must!!! We can’t wait to have this again. Preheat oven to 375o F. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. Print Recipe Ingredients Directions

How to Make Pesto like an Italian Grandmother Recipe If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so. My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Most of the pesto you encounter here in the U.S. is different for a few reasons. During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. So, if you are serious about making good pesto, get a good, sharp (preferably large, single blade) mezzaluna, you'll need it. Makes about 1 cup.

Chicken and Bacon Casserole Recipe When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterey jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. Ingredients: 4 boneless skinless chicken breasts 6 strips of bacon 2 (10.75 ounce) cans condensed cream of chicken soup 2 cup shredded Monterey jack cheese 16 ounces spiral pasta 1 ½ teaspoons ground black pepper 2 teaspoons garlic powder Cooking Instructions:Step 1: Preheat the oven to 400 degrees.

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