Drunken Noodles

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I had never heard of drunken noodles but I found the recipe on Pinterest and it looked interesting and something that Mr. Meat Eater would really like.

I’m really not a fan of Italian sausage so I left it in bigger chunks so I could pick it out.  I DO love the flavor that it gives to this dish.  It wouldn’t be the same if I left it out.  My store did not have the papperdelle noodles (of course) so I used wide egg noodles.

Drunken Noodles

Drunken Noodles

Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, thinly sliced
1 1/2 tsps salt
1 tsp Italian seasoning
1/2 tsp freshly ground black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1 (28 oz) can diced tomatoes with juice
2 tbsps Italian parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
8 ounces Pappardelle noodles, uncooked ~ i used wide egg noodles

Place a large skillet or pan over medium-high heat and add about 2 tbsps of olive oil. When oil is hot, break up the sausage into the pan in chunks and let it brown in the oil on each side.

When the sausage is browned, remove it from the pan with a slotted spoon and put in a small bowl and set aside. Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for about 5 minutes, stirring to keep it from burning (a bit more olive oil can be added to the pan, if needed). When the onion starts to caramelize, add the salt, Italian seasoning and black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes or until tender.

Add the minced garlic, then add in the white wine and allow it to reduce for a minute or two or until almost completely reduced. Then add in the diced tomatoes with their juice, and add the browned sausage back into the pan, and carefully stir to combine.

Let simmer for about 3-4 minutes to blend the flavors, then turn the heat to low. Drizzle in about 2-3 tbsps of olive oil and add in the chopped parsley and about half of the julienned basil. Keep pan on low heat to keep warm while you prepare the noodles.

Cook the noodles according to pkg instructions. Drain the noodles well and add to the sauce, and gently mix to combine.

Garnish with the rest of the basil.

Source: The Cozy Apron

Happy Cooking!

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Caesar Chicken Pasta

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I really like the flavor of Caesar dressing so I will almost always try recipes that use it.  sometimes they work and sometimes they don’t.  This time it worked great!

This recipe is very easy and can be made at the last minute.  My changes are listed in the ingredients.

Caesar Pasta

Caesar Pasta 1

Caesar Chicken Pasta

2 thin skinless, boneless chicken breast halves, sliced in strips
1 (8 oz) bottle Caesar dressing, divided ~ I used light
2 green onions, thinly sliced
1 (10 oz) pkg frozen sugar snap peas ~ i put in microwave for a minute so they would cook faster in the pan
1 carrot, thinly sliced
1 cup fresh spinach, torn ~ I used whole baby spinach
8 oz farfalle (Bowtie) pasta, cooked

In a large skillet, saute chicken in 3 tbsps Caesar dressing until almost done ~  I added a couple more tbsps dressing as it was cooking. Add green onions, peas and carrots to the chicken in the skillet and cook, stirring occasionally, until veggies are crisp tender or to your liking. Add spinach and cook until it wilts ~ about 2 minutes or so. Toss with the cooked pasta and pour a few tbsps over all while mixing.

Serve with extra Caesar dressing.

Makes 2-3 servings.

Recipe from the cookbook  It All Begins with Breakfast…

Happy Cooking!

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A NEW Gooseberry Patch Cookbook Giveaway + TWO Recipes!!

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THIS GIVEAWAY HAS ENDED!!!

That’s right ~ a new Gooseberry Patch cookbook giveaway!

This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners

Weeknight Dinners 2

This cookbook has a great set-up.  Each chapter is a day of the week and each day is a different type of meals with corresponding recipes:
Monday ~ Meatless Monday
Tuesday ~ Tex-Mex Night
Wednesday ~ Italian
Thursday ~ Comfort Food
Friday ~ Just for Fun

If you win, you can look for the recipe that I have in this cookbook!

The giveaway will run from today to February 14 at midnight. I will use random.org to choose the winner. To enter, comment with your favorite weeknight dinner. You must comment on this post to be in the giveaway. I will email the winner on February 15 and mail out the cookbook shortly after I hear from the winner. If you have any questions, email me at girard.nancy at yahoo dot com.

I chose two recipes that go together from the Tex-Mex chapter.  Mix-Your-Own Taco Spice and Fiesta Chicken Soft Tacos.  Both were excellent.  The spice mixture is a little spicy so if you like things less spicy, use less red pepper flakes or leave out altogether.  I also forgot to add the paprika to the spice mixture but didn’t miss it at all.   The tacos were very easy to make.  My only suggestion would be to cut the chicken in small cubes or strips before sauteing.

A Taco Spice 1

A Taco Spice 2

Mix-Your-Own Taco Spice

2 Tbsps chili powder
1 tbsps ground cumin
2 tsps salt
2 tsps pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp red pepper flakes

Mix all ingredients together in a small bowl. Store in a small covered jar. Makes about 1/3 cup.

COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures.  Use right from the freezer.

Chicken Taco !

Fiesta Chicken Soft Tacos

2 tbsps oil
1/2 onion, diced
1/2 green pepper, diced
2 to 3 garlic cloves, minced
1 lb boneless, skinless chicken, cubed
1 to 2 tbsps taco seasoning ~ I used 2 tbsps
1 1/2 cups chunky salsa
4-6 soft taco flour tortillas, warmed
Garnish with your favorite taco toppings

Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; saute until tender being careful not to let the garlic burn. Add chicken and cook until chicken is no longer pink ~ about 5-8 minutes depending on size of chicken cubes. Stir in the taco seasoning and the salsa and simmer for 3 minutes.

To serve, spoon mixture onto tortillas. Garnish and fold the tortilla over.

Makes 4-6 soft tacos

Chicken Taco 2

Happy Cooking!

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Chicken and Farfalle Alfredo

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I’ve been spending lots of time on Tasty Kitchen and found this delicious and easy recipe.  Tasty Kitchen is affiliated with the Pioneer Woman and has tons of wonderful, user-submitted recipes so if you have some time, have a look!

This recipe is super easy and can be probably made up and on the table in 30 minutes.

Bowtie Pasta and Chicken

Chicken and Farfalle Alfredo

12 ounces farfalle pasta (Bowties)
4 tbsps butter
2 boneless, skinless chicken breasts
salt and pepper to taste
2 cloves garlic, minced
3/4 cup white wine
1/2 cup half and half
3 tbsps heavy cream
chicken broth ~ may need of sauce becomes too thick
3/4 cup grated Parmesan cheese
2 tbsps fresh parsley, minced

Cook pasta according to pkg directions. Drain and set aside.

Salt and pepper chicken breasts on both sides. In a large skillet, heat 2 tbsps butter. Add the chicken breasts and cook until golden on both sides and cooked through so that no pink remains. Remove from the skillet and slice into thin strips. Set aside.

Add additional 2 tbsps butter to skillet and then add the minced garlic. Stir the garlic to avoid burning. If it burns, start over. Pour in the wine and let it bubble and reduce for 2 minutes. Add the half and half, cream, and extra salt and pepper, if desired. Whisk until all combined. Allow to heat up and thicken for a few minutes. If it gets too thick, use some chicken broth to thin.

When the sauce looks good, remove from the heat and add the Parmesan to the sauce then put the farfalle i right on top of it. Toss to combine. Add the chicken and continue tossing until it is all combined. If it’s too thick for oyur taste, add a bit of chicken broth to thin.

Adjust seasonings if needed. Top with the minced parsley and serve while hot.

I had some leftover and Mr. Meat Eater heated it up the next day and said it tasted just as good.

Makes 4 servings.

Happy Cooking!

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Barefoot Contessa’s Country Omelet

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Egg dishes like this are one of my favorite things to make ~ especially when I don’t feel like cooking.  This is an easy dish to put together and to use up whatever you have in your refrigerator.

Ina’s recipe calls for bacon but Mr. Meat Eater hates bacon in anything and will only eat bacon as a slice of bacon for breakfast.  So, instead of bacon I used mushrooms which gave that bit of meatiness I like in omelets and frittatas.

This is perfect for 2 or even three if you are light eaters.  You must use a pan that can go in your oven so be careful when grabbing the handle to bring it out of your oven.

FrittataFrittata 2

Barefoot Contessa’s Country Omelet

1 tbsp olive oil
5 or 6 mushrooms, cleaned and sliced
1 cup diced Yukon Gold potatoes
salt and pepper
5 extra-large eggs
3 tbsps milk
1 tbsp butter
1 tbsp chopped fresh chives

Preheat oven to 350º.

Heat olive oil in a 10-inch skillet over medium heat. Add potatoes and mushrooms to the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8-10 minutes or until potatoes are tender and browned, stirring occasionally to brown evenly. Remove to a plate and set aside.

Meanwhile, in a bowl, beat the eggs, milk, some salt and pepper to taste together with a fork. Wipe pan of any leftover oil. Add the 1 tbsp butter, lower temperature to low and pour in the eggs. Add the potatoes/mushroom mixture and chopped chives evenly over the eggs.

Place the pan in the oven for 8-10 minutes or cook until the eggs are set.

Divide in half and serve hot.

COOK’S NOTE: If you would prefer bacon instead of mushrooms, cook chopped bacon in the pan first, remove, and continue with the potatoes.

Makes 2-3 servings

Happy Cooking!

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Fried Cabbage and an Original Recipe Contest Sponsored by Del Monte

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Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:

Like Del Monte on Facebook HERE

Click on the Like Button and access the Crown the Cook application

Click “Submit Recipe”

Complete the registration form

Upload your recipe photo and enter your recipe

Click “Submit”

Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE

If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!

 The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.

Official rules for the contest can be found HERE

If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.

****************************************************************************************************************

On to my recipe ~ Fried Cabbage for St. Patrick’s Day.  Probably not something too many people like but I love it.  In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole.  When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version.  Actually, it’s really sauteed.  I use butter but you can use bacon grease if you have some.   This isn’t really a recipe per se but just how I make it!

My Fried Cabbage

VIEW PRINTABLE RECIPE HERE!

1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste

Slice the cabbage into thin slices and pull the slices apart.

Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.

Place on a plate or in a bowl and season with pepper.

I only use a third of the cabbage at a time if I am making it just for me.

Makes 4-6 servings

Happy Cooking!

Chicken with Creamy Italian Farfalle

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I found this recipe on Pinterest and it looked delicious!  It uses Philadelphia Cooking Cream which I had never used before and I found I like it ~ it tastes quite fresh surprisingly and comes in several different flavors.  I’ll be trying more of them in the future.

The recipe was posted to Pinterest by Jamie Cooks It Up! and I think she said she found it on the Kraft website.  I looked there but didn’t see it.

I changed up the recipe just a bit ~ I used panko instead of cornflakes and 1 can of cream of chicken instead of two.  I’m not a big fan of “cream of” soups but I was too lazy to make my own.  Maybe I should rename A Recipe A Day to The Lazy Cook, LOL!

Chicken with Creamy Italian Farfalle

VIEW PRINTABLE RECIPE HERE!

Chicken:
3 boneless, skinless chicken breasts
5 cups cornflakes, crushed, ~ I used panko
3/4 c flour ~ I didn’t use this
1/2 tsp salt ~ I didn’t use this
1/2 cup milk ~ I didn’t use this either
6 tbsps olive oil

1 (12 oz) pkg farfalle pasta (bowties)

Sauce:
1 (10 oz container) Philadelphia Cooking Cream ~ Italian Cheese and Herb Flavor
2 cans Cream of chicken soup ~ I used 1 can
1 cup chicken broth
1/2 cup milk
fresh parsley, chopped, optional

Put a large pot of water on to boil for the pasta.

In a ziplock bag or in between pieces of wax paper, pound the chicken thin.

Place flour/salt mixture and cornflakes onto separate plates and the milk in a bowl. Dredge the chicken in the flour, then the milk, then the cornflakes. I just dredged the chicken into panko.

Place the olive oil in a large skillet over medium-high heat. While the olive oil is heating, put the pasta in the boiling water and cook until done. Drain the pasta and set aside.

Place the coated chicken in the pan and cook on both sides until no pink remains. If you need to add more olive oil, do so. When cooked thoroughly, remove the chicken from the pan and cover to keep warm.

Put all the sauce ingredients in the same skillet (no need to drain) and cook over medium-low heat until bubbly. Add the cooked farfalle to the sauce and mix until all the pasta is coated.

Put some saucy farfalle on a plate and add a piece of the cooked chicken to the top. Garnish with parsley if desired.

Makes 3 servings.

Happy Cooking!