Roast Chicken with Yams, Oranges, & Blue Moon: Plus a Giveaway! The crispy, well-seasoned skin of a roast chicken is one of life's finer things. And that smell...Lord, don't even get me started on that smell. Savory and piquant, a smell that reminds me of my mother's giddy laugh and the sensation of hot air gushing out over the cold ceramic tiles of my parents' kitchen every time I'd open the oven door for an extra-intense sniff. To enter the giveaway, leave a comment below about your favorite chicken dish. *Disclaimer* BigKitchen.com sent me this roasting pan to use as a part of the giveaway. Ingredients: 1 Medium-Sized Chicken, innards removed Juice From 1 Orange 1 Yam, peeled & cut into roughly 2-inch chunks 1 Orange, cut into 8 slices 1 Bottle Blue Moon Wheat Beer 2 Springs Fresh Rosemary, whole 1/2 of a Sweet Onion, diced 1/4 Cup Butter (solid), plus 3 tablespoons (melted) 3 Tablespoons Olive Oil 1 Tablespoon Honey 2 Teaspoons Fresh Rosemary, diced 1 Teaspoon Freshly Grated Orange Zest 1 and 1/2 Teaspoons Salt 3/4 Teaspoon Black Pepper
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
Leek and Asparagus Pasta - The Grant Life This is a sponsored post written by me on behalf of Pompeian. Have I told you lately, that I’m sort of a giant fan of pasta? I could really and truly eat it every day of the week. I even like it cold. Yup. It’s true. Leeks are another one of those foods that I remember my grandma cooking when I was younger. After I figured out how to clean and cut a leek, I sauteed them up and added them to the pasta we were having that night. Leeks weren’t the only star of this pasta though. Koroneiki – a full-bodied extra virgin olive oil with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish, perfect for soups and salads. And do you want to know where your olive oil came from? By visiting consumers can track the lot number located on the back of the Varietal to discover their bottle’s special journey and learn about the unique harvesting process and origin of each olive. I don’t know about you, but I think that’s pretty cool. Leek and Asparagus Pasta
Pasta Recipes Books & TV Save with Jamie Jamie's latest book has seen Jamie take you through his favourite tips and tricks to help you "shop smart, cook clever and waste less". We'd love to get to know you a bit better so we only send you news and recipes that you want to read. If you've got two minutes to spare, it would be great if you could answer a quick questionnaire. Food - Recipes : Pumpkin pickle with fried chicken breast 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
Creamy Garlic Penne Pasta Recipe Be Sociable, Share! It always seems like a big issue for me to decide what to prepare for a side dish, so I’m always looking for a simple recipe that won’t take much time. This Creamy Garlic Penne Pasta Recipe caught my eye. Creamy Garlic Penne Pasta Recipe Author: Admin Recipe type: Side Dish Serves: 6 Ingredients 1 (1 lb) box Penne pasta, cooked as directed, drained and kept hot.2 tablespoons butter or 2 tablespoons margarine2 garlic cloves, minced ( I used 4 cloves for this recipe)2 tablespoons flour¾ cup chicken broth¾ cup milk2 teaspoons parsley flakesSalt and pepper, to taste⅓ cup fresh grated Parmesan cheese Instructions Cook pasta as directed, drain and kept hot.Melt butter and add garlic in a medium sauce pan.Cook over medium for 1 minute.Add flour and cook 1 minute, stirring constantly.Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.Add parsley, salt, pepper and cheese.Stir until cheese is melted.
delicious red pasta Food - Recipes : Chicken tagine with pomegranate tabbouleh 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.
Creamy Avocado Pasta I never liked avocados – until, as a vegetarian, I discovered cheese and avocado sandwiches. Now I find ways to use them in everything. Combining two of my (now) favorites, pasta and avocados, this 15 minute Creamy Avocado Pasta from Oh She Glows was a perfect Thursday evening dinner. Not only was it quick and healthy, but it was a great way to use the avocados I bought on sale. I didn’t have fresh basil on hand, so I substituted for dried, but I would definitely recommend using fresh. The only drawback is, because of the avocado, this dish doesn’t reheat well and needs to be served immediately. It would be a perfect light summer dish. Recipe: Creamy Avocado Pasta Photo by Claudine Morgan Serves 2 What You'll Need: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 2-3 garlic cloves, to taste 1/2 tsp kosher salt, or to taste 1/4 cup Fresh Basil 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta Freshly ground black pepper, to taste What to Do:
mom's mostaccioli Spicy Italian sausage, peppers, onions, pasta, red sauce and cheese… you can’t go wrong. This is one of my all-time favorite dishes from when I was growing up. I’m calling this one “Mom’s Mostaccioli” as a tribute to my mother who taught me the value of a nutritious meal. My mother cooked delicious meals for our family of seven almost every night of the week and watching her was an invaluable experience. If it wasn’t for what I learned watching my mother, this blog wouldn’t exist. I love you mom! Total Recipe cost: $13.25Servings Per Recipe: 10 Cost per serving: $1.33Prep time: 10 min. STEP 1: In a large pot, cook the entire box of pasta according to the directions on the box. STEP 2: When the pasta is finished cooking, pour into a colander to drain. STEP 3: Cook the sausage in the pot until completely browned. STEP 4: Add the sauce, italian cheese, feta and black olives to the pot. STEP 5: Enjoy! NOTE: Anaheim peppers are only just slightly spicy.