Sweets for Your Sweet {Red Velvet Whoopie Pies}
Looking for a different yet adorable dessert for Valentine’s Day? I have got it and it is sure to be a hit with your coworkers, friends, neighbors and loved ones. Surprise, surprise I got the idea on Pinterest. However, go figure that when I went to get the recipe and method I realized I didn’t actually pin it. Never fear! I dug around and found a different recipe for red velvet whoopie pies and then adapted them to the Valentine concept. Adorable, tasty and a bit different from the usual.
(Do not be deterred by the length of the recipes/steps. It just took some explaining!)
1 tsp baking powderDirections
Preheat your oven to 350 degrees.
1. In one bowl, stir together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt and set aside.
2. In another bowl or the bowl of a stand mixer, beat butter, shortening, grandulated sugar, and brown sugar first on low speed. Then beat on medium speed for 5 minutes. (Don’t skip this – a solid five minutes to get the right consistency.)
3. Add the eggs one at a time and beat well after each one.
4. Add vanilla and red food coloring. (Add as much food coloring as you want for the color. They will get darker when you add the dry ingredients.)
5. Add half the dry ingredients and half of the buttermilk and beat on low speed. Then add the remaining dry ingredients and buttermilk.
Cut your parchment paper to fit your baking sheets. Now, to make sure your hearts are the same size and shape so they will match up when frosted you need to use a
small stencil. (draw one, print one, cookie cutter – whatever) Trace your small heart over and over a couple inches apart on your cookie sheet. (They cook larger so a heart that is 3 inches or so across will be plenty big)
Now, scoop your batter into a frosting bag (or large ziploc baggie and cut the corner tip). Pipe your batter inside the lines of your heart stencils on your baking sheets. This is just making sure you get the heart shape consistent. (If you don’t want to make hearts you could just use a small measuring cup to scoop on circles) Once filled bake away!
Bake for 10 minutes, cool for 5, and then move them to a cooling rack.
Frosting
For the filling, beat the butter and cream cheese on medium speed. Add the powdered sugar 1 cup at a time, scraping the bowl often. Then add the vanilla and beat on medium speed for about 4 minutes.
Once they are completely cooled frost the flat side of one whoopie pie.
I took the frosting (from another decorating bag) across in a zig zag pattern
dragging it slightly over the edge which resulted in “doily” effect you see on the finished product. Sandwich it with another whoopie pie and ta-daaa you are done!
Perfectly Fall Feast {Pork Chops & Glazed Apples}
Have I mentioned how much I love fall food? (and Pioneer Woman) The spices and flavors are just my favorite. So hearty, and filling and they leave your home smelling scrumptious. Before I have this baby, I thought I should leave you with at least one more fall meal that we successfully conquered in the Kazmann household and it wasn’t even for my crock pot or freezer. What a treat.
Pork Chops and Glazed Apples
Ingredients
- 6 whole Boneless Pork Chops, About 1/2-inch Thick
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 2 whole Gala Apples, Diced
- 1/2 cup Dry White Wine
- 2 teaspoons Apple Cider Vinegar
- 3/4 cups Pure Maple Syrup
- 1 sprinkle of Salt
- Freshly Ground Black Pepper
1. Heat a large skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.
2. Prep your pork by Salt and peppering both sides of pork chops. Brown them on both sides until nice and golden.
3. Remove pork chops from the skillet and set on a separate plate. (leave any juices/residue in the skillet)
4. Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan.
5. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. (or longer)
6. Pour in the maple syrup, then add a bit of salt and pepper. Return pork chops to the pan.
7. Cover the pan and simmer on low for 20 minutes.
Thank you again Pioneer Woman. Your delicious, simple to make recipes have yet again struck gold in my home. I should also mention that she served these pork chops with garlic cheese grits which was a heavenly accompaniment. Then again, my hubs loves grits – especially when you add butter, cream, cheese and garlic.
Scrumptious & Filling {French Dip}
I know it is shocking but I cooked a meal that isn’t for my freezer.
Does it take away from that shock if I tell you it did involve a crock pot?
I’m tired people…and very pregnant, what do you want from me. A meal slaved over at the stove all day? HA!
I can say that this was a delicious meal and just the filling protein that Baby Kaz II (and the hubs) needed. In fact, as the hubs was slicing the meat for me (I tend to knick fingers…or limbs) he stole a slice (typical) and said ” Ohhh, now that is good.” So Pioneer Woman was a success again in this household (yes I make her stuff a lot because I rarely have a “fail” with her recipes). So easy (thank you crock pot) so delicious (thank you beef) and well worth you making it too.
French Dip Sandwiches (Or “Drip Beef” as PW Calls It)
- 1 whole 2.5 To 4 Pound Chuck Roast
- 1/4 cup Butter
- 1 whole Large Onion, Sliced Thick
- 3 cloves Garlic, Peeled
- 1/2 cup Soy Sauce
- 1 cup Sherry/Red Wine
- 1/2 teaspoon Salt
- 4 cups Water
- Toasted, Buttered Deli Rolls
- Sliced Provolone
- OPTIONAL: Rosemary, Thyme, Other Spices
1. Heat your butter in a pan over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown. Transfer your onions into the bottom of your crock pot.
2. Set chuck roast on top of the onions. Add all remaining ingredients. ( I sprinkled the seasonings over the meat before the liquid)
3. Cover crock pot and simmer on low for 6 hours, or until beef is fork-tender and falling apart.
*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.*
4. Serve on top of toasted, buttered deli rolls. Top with cheese (Provolone/mozzarella) and place under the broiler if desired. Pour some of the “au jus” into a bowl for dipping and enjoy!
Disclaimer: I was too pregnant and hungry to put true effort into the presentation of the picture. Therefore it does not show off how delish it really looked.
Sidenote: It’s that time of year…so I happen to be making Candy Corn Sugar Cookies tonight. Just a little reference in case you forgot about that recipe from last year. So adorable and tasty!
Fall for Breakfast
Just in time for your Saturday or Sunday brunch and the beginning of October, I am bringing you a special fall treat. Pumpkin Pancakes. Say it with me – “Mmmmm mmmmm delicious.” There are a couple of things I like about this recipe besides it being a seasonal twist on a classic. First, because the original recipe came from a “Cooking for Baby” cookbook it has minimal added sugar. Therefore when you go ahead and add syrup you are only at a small sugar overload instead of a ridiculous one. The second thing I love about this is that they freeze for up to a month. Surprise, surprise something else I can stick in my freezer.
Pumpkin Pancakes
1 cup milk
1/2 – 3/4 cup puree pumpkin (the can works fine)
1 egg
2 Tablespoons vegetable oil
1 Tablespoon vinegar
1 cup whole wheat flour (if you are feeling extra healthy)
if you don’t have whole wheat, white flour is fine
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon cinnamon
1/4 teaspoon allspice
1/4 heaping teaspoon nutmeg
** For freezing, I doubled the recipe and then put the cooled pancakes in pairs in ziploc freezer bags**
** Additional topping ingredients to consider – blackberries, walnuts or pecans, raspberries, powdered sugar **
1. Whisk together your milk, pumpkin, egg, oil and vinegar until well blended. (I added a little extra pumpkin because I couldn’t resist.)
2. In a different bowl, combine your dry ingredients. (flour, brown sugar, salt, spices).
3. Combine your liquid and dry mixtures until just combined. Then let the mixture sit for a few minutes and thicken some.
4. Spray your griddle or cooking surface with a cooking spray or however you like to keep them from sticking. Pour your pancakes to size (recommended 1/4 to 1/3 cup spoonfuls) and cook over medium to medium high heat until golden on each side and cooked throughout.
5. Top your pancakes as you please, serve warm or cool to freeze for later.
Happy Fall!
Freezer Frenzy – Baked Ziti with Ham & Peas
In my mad dash to load my freezer with as many meals as possible before Baby Kaz II arrives I have been saving some to share with you. The tricky part about most freezer meals is that I think you get a lot of lasagnas, manicottis, spaghettis sauces etc. Not that I don’t love a good red Italian sauce but eating it night after night can get tiresome. So yes, this is a pasta dish but in my opinion it is entirely different, fresh and delicious. This recipe makes enough for one 2 qt dish. However, if you didn’t feel like doubling it (although it is very simple to make two of) you could try and split it between two square dishes which would probably be more than enough. One for dinner and one for the freezer – perfect!
Baked Ziti With Ham & Peas
1 lb ziti
1/2 cup unsalted butter
1/2 cup flour
4 cups milk
1/8 to 1/4 teaspoon nutmeg
2 cups Parmesan
1 cup frozen baby peas (I like to put in at least two cups)
(I think you could also add or substitute some crisp steamed chopped broccoli for a different veggie/flavor)
1/4 lb prosciutto or sandwich ham chopped (I like to put in 1/2 lb)
1/2 cup bread crumbs
I think adding the extra veggies/meat makes it more of a rounded meal (plus a salad and maybe an extra veggie) rather than just a creamy pasta dish.
1. Preheat your oven to 425 and lightly grease a 2 qt baking dish or whatever you are using.
2. Cook your ziti in boiling, salted water until al dente (just barely tender)
3. Melt your butter in a pot over medium heat. Add the flour and cook stirring constantly for 30 seconds. Start to slowly pour in your milk stirring/whisking the whole time so it doesn’t clump. Cook until your sauce begins to thicken and get creamy – 5 to 10 min ( always around 10 for me).
4. Stir in your nutmeg, cheese, peas and ham.
5. Combine your sauce and pasta either in the pot if it will fit or a mixing bowl until evenly coated. Pour into your baking dish and top with bread crumbs.
6. Bake approx 20 minutes until the sauce is bubbling and the bread crumbs are golden.
Original Recipe From Williams Sonoma “One Pot” Cookbook
A New Favorite – Banana Bread with Streusel Topping
Over the years I have tried and experimented with many banana bread recipes. Some are too dry, flavorless, too mushy or involve strange ingredients that I think defeat the purpose of using your bananas you forgot to eat to make banana bread. Then this weekend during my freezer meal frenzy in association with the nesting craze, my banana bread life changed with a concept I didn’t think of myself…topping. Unnessecary? Absolutely. Delicious? For sure. The recipe I found on Tasty Kitchen is just wonderful. The bread itself is one of the most moist and flavorful I have had making it perfect without going the extra mile.
Bread Ingredients
- 3 whole Bananas (don’t have to be over-ripe)
- 1 cup Sugar
- 8 Tablespoons Unsalted Butter, At Room Temperature
- 2 Eggs
- 1 teaspoon Cinnamon
- ⅛ teaspoons To 1/4 Teaspoon Fresh Grated Nutmeg
- 1 Tablespoon Whole Milk
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Topping Ingredients
- 4 Tablespoons Unsalted Butter, Cold
- ⅓ cups All-purpose Flour
- ¼ teaspoons Cinnamon
- ⅓ cups Dark Brown Sugar
- 1 pinch Salt
- ⅓ cups (heaping) Walnuts, Chopped (Or Pecans…Or No Nuts – Your Choice)
1. Preheat oven to 350 degrees, lightly grease and flour a loaf pan.
2. Yes…this step seems over the top, but it is worth it. Place bananas (peel left on) onto a baking sheet. Roast your bananas in the preheated oven for 15 minutes. The peels will turn very dark (blackish even) but don’t worry. Remove from the oven and set aside.
(If you are like me and you like to continue to work while a step is baking, you can skip down to #4 and start creaming the other ingredients and #6 while the bananas bake. Don’t forget to come back to #3 though)
3. Once the bananas are out reduce the temperature of the oven to 325 degrees.
4. Cream the sugar and butter in a large mixing bowl on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Find yourself a bowl you prefer, mash the bananas, cinnamon and nutmeg with a fork. (I cut off the end of the peel and made one long slice down the side of the peel to get the hot, roasted banana out without burning my fingers off. Just a tip.) Mix in the milk.
6. In another bowl, whisk together the flour, baking powder, baking soda and salt.
7. To get it all together, add the banana mixture to the creamed butter/sugar mixture and stir until combined. Then, dump in the dry ingredients and mix just until flour disappears.
8. Pour batter into prepared pan and bake 40-45 minutes.
While baking, make the streusel topping by combining the butter, flour, cinnamon and dark brown sugar in a medium bowl. Using a pastry cutter, blend the ingredients. Add a small pinch of salt, and the chopped walnuts and toss.
( I was out of walnuts/pecans anything nutty. So I lef t it out and the result was a scrumptious cinnamon topping. Your choice)
After the 40 minutes of bread baking time, remove loaf and sprinkle on topping evenly and bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.
Would you believe me if I told you I only made this because bananas make my middle of the night pregnant calf & foot cramps go away so surely banana bread would do the same?
I don’t blame you. I wouldn’t believe me either.
(Also, don’t be afraid to freeze this…or any bread for that matter. They thaw simply and still taste wonderful.)
Holy Cinnamon Rolls
Pioneer Woman got me again.
Pioneer Woman andBaby Kaz II
In my nesting craze to prepare and freeze as much as my little hands can cook, I decided that I wanted to conquer PW‘s famous cinnamon rolls. The problem? Just as she said, I may never be able to eat a different roll and I have a feeling that this is going to become a holiday requirement among family members just like my apple pie.
I did it though, and I am not sorry. Not even one bit. Even the fact that there isn’t one thing remotely healthy for you in these rolls makes me sorry. Sure, having to do an extra round of P90X post baby because of these rolls will make me sorry but I have weeks to think about that. I don’t know what your reasoning will be, but find a reason and make these cinnamon rolls. Sure you could just go by Pillsbury premade rolls but don’t. Yes it is a bit of a process, and yes it involves active yeast and waiting for dough to rise (which can really make you feel like a chef) but you won’t be sorry – I guarantee it.
Dough Ingredients
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 9 cups (8 Cups, Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon Salt
- 2 cups melted butter (4 sticks)
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon (1/2 cup or more)
- 6 foil round pans
MAPLE FROSTING:
- 1 bag Powdered Sugar (2 lbs)
- 1 Tablespoon Maple Flavoring
- 1/2 cupwhole Milk
- 6 Tablespoons Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
(Freezing Options are at the Bottom)
1. In a medium saucepan over medium heat, mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point).
2. Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for one minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover with a clean kitchen towel and let rise for at least an hour. (set somewhere warm & dry for best results)
3. After rising for at least an hour, dump on top of the dough 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (I didn’t do this, I used it right away. But, she says that you could cover the dough and put it in the fridge until you need it – up to three days, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)
4. When ready to assemble rolls: Sprinkle rolling surface generously with flour. Pour a tablespoon of melted butter in each pie plate and swirl it around to place the cut rolls in.
5. Take half the dough and roll out to a rather large rectangle. (30 X 20 ) Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 cup melted butter over the dough and use a brush or your clean fingers to evenly spread. (yes it may leak off of your dough) Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Really, you can do as much sugar & cinnamon as you see fit for your gooey filling. Don’t be shy.
6. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Don’t worry if your filling oozes out, that just means you did it right by adding lots of filling. 
7. Using a large, sharp knife (not a butter knife it will stick) Cut down your rolled dough log to make rolls that are approx 1 inch to 1 1/2 inch thick. After each slice place the roll in a pan. until filled. Don’t overcrowd your rolls (6-8 to a pan)
8. Repeat this process with the other half of the dough Cover your pans with kitchen towels and let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 13 to 18 minutes.
While they are baking make your frosting. It is truly simple. Ready? Mix together all ingredients listed and whisk well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.(They soak it up when they are warm – it is perfect)Pour away and be excessive. After all, they are cinnamon rolls not bran muffins.
To FREEZE:
- Easy Option: Make as directed above straight through the baking and icing. Once cooled cover your baked, iced rolls with foil and freeze. Then you just have to bake them at 250 degrees for 15 min to reheat.
- Pre-Baked/No Icing Option: After you cut the dough cover with foil and freeze. To cook, you then have to let them thaw, rise and then bake as originally directed (375 degrees – 13/18 min). Make your icing now and frost.
Thank you Pioneer Woman for letting me blame you and Baby Kaz II for this delicious treat that my expanding body should probably resist.
Cheap and Easy – Chicken Wraps
I’m talking about food here people, not anything inappropriate – a cheap and easy dinner my friends. I posted this recipe once before, but since it is still scorching hot out and our water line broke leaving us broke and me needing an easy meal/snack to fix I thought I would hsare it again in case you missed it.
Chicken Tarragon Wraps
2 Cups Diced Chicken (If you’re in a hurry snag a cooked rotisserie chicken from your store. If not, I suggest grilled or pan seared chicken breasts)
1 Lemon
1/2 Cup Mayonnaise
1/2 Tablespoon Dried Tarragon or 2 Tablespoons Fresh
1 Avocado Cubed
Chopped Romaine
Salt and Pepper to Taste
Pitas, Tortillas or Flatbread
Grated Parmesan
1. Squeeze 1 1/2 Tablespoons of lemon juice into a bowl. Add the mayonnaise and tarragon and stir to combine. Set aside in the fridge while you assemble the rest.
2. Once your chicken is cooked whether you cooked it yourself or bought it that way chop it into cubes and toss the chicken and the cubed avocados with the dressing. Season to taste with salt and pepper to your liking. You can make the dressing ahead of time and even toss the chicken with it in advance but do not cut and add the avocado until you
are ready to assemble the wraps.
3. Chop up your romaine into thin slices.
4. Personally I think that pitas or flatbread work the best for a dish like this, and I really love “Flatout Healthy Grain Flatbread”. In most groceries they carry these or similar types near the deli meat counter not in the bakery or bread aisle.
See? Cheap and Easy.
Not to Mention Delicious
Complete With Minimum Dishes to Clean in My Waterless Home
Original Recipe From Williams Sonoma “Simple Suppers” Cookbook
When Cravings Strike – Chocolate Kahlua Cake
Last week I had a craving. It started when I accidentally fell upon some “Fantastic Cakes” show as I was channel surfing. That is really all it took. That and the fact that this particular recipe lets you cheat and make things a little faster. I’m going to sum this recipe up by saying, “I’m pregnant people, what more do you want from me?”
Double Chocolate Kahlua Cake
Adapted From the Cake Doctor
Cake -
1 package Moist Deluxe Devil’s Food Chocolate Cake Mix (see – cheating!)
2 Tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
Chocolate Kahlua Buttercream Frosting -
2/3 cup unsweetened cocoa powder
6 Tablespoons boiling water
2 Tablespoons Kahlua
1 stick unsalted butter – at room temp
4 cups powdered sugar
1/4 teaspoon cinnamon
1. Preheat your oven to 350 degrees. Lightly grease and flour two 9 inch round cake pans. (The flour dusting is essential to the cakes coming out clean and intact so don’t skip this.)
2. Make your cake. Need more detail? Fine. Put your cake mix, cocoa powder. Kahlua, buttermilk, oil and eggs in a 
bowl. Mix until incorporated on low speed (30 seconds), scrape the bowl and beat for two more minutes. In other words, put all of your cake ingredients together and mix them up until it looks like delicious chocolate goo.
3. Divide your batter evenly between your two cake pans and smooth the tops with a spatula after pouring. Bake them for 25-30 minutes. They are done if they “spring back” when you lightly push your finger on them. (wash your hands thank you very much)
4. Let the cakes cool in the pans for 5-10 minutes. Then run a knife along the edge and give the bottoms a good pat/shake to loosen the cake. Turn the pans over on a wire cooling rake Let your layers completely cool. (20-30 min) Don’t be impatient or your icing will melt and run right off of it and your layers won’t stick.
5. While cooling, make your frosting. Bring your 6 T water to a boil. Add teh cocoa powder and Kahlua to the boiling water. Stir with a spatula until it comes together to form a soft ball/mass. Dump into your mixing bowl and add your butter. Beat together until it is well combined but soft. Add in your powdered sugar and cinnamon. Beat on low for one minute to combine. Then increase the speed to medium high for at least two minutes until your frosting is light and fluffy.
Frosting Tip:
When making a two layer cake, don’t stack your layers with both upright. Turn your bottom cake layer upside down so that the flat side that was on the bottom of the pan is facing upward. This way, you have a flat “surface” to attach your top layer to with the frosting without the angle making it slide. Your top layer will be upright so that the bottoms of both cake layers (bottoms being what cooked on the bottom of the pan) are together.
Delicious With Berries and Ice Cream!
Penne Alla Prego
Almost two years ago, I was given Pioneer Woman’s cookbook for my birthday. For almost two years now I have been pining over this one recipe in there that kept sounding so delicious yet completely wrong for me. Why? It involved shrimp. If you know me, you know that I don’t do seafood or sea creatures of any kind. It makes my stomach turn thinking about it. If you have been reading this blog for the past few months you should also know that I am yet again pregnant which means that I especially don’t do seafood right now. But this recipe was calling my name. Don’t ask me why it took almost two years for me to have the great epiphany that instead of shrimp I could use chicken. Genius! Pioneer Woman calls it Penne Alla Betsyafter her sister. I call my adapted version that has a few changes other than just the chicken, Penne Alla Prego since Baby Kaz II insisted I figure out a solution to the shrimp issue.
Penne Alla Prego (Adapted from Pioneer Woman’s Penne Alla Betsy)
- 3/4 pounds Penne Pasta
- 1 to 1 1/2 pounds chicken breasts (you can use a rotisserie if you need to save time)
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion
- 2 cloves Garlic
- 1/2 cup White Wine
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- 1-2 cans diced tomatoes
- 1 pkg frozen spinach
- Fresh Parsley, to taste
- Fresh Basil – To Taste
- Salt To Taste
- Pepper To Taste
Preparation Instructions
1. Boil water and then cook the penne pasta until it is al dente (a bit on the firm side of cooked.
2. While the pasta is cooking, set your chicken breasts in a pan that has the can of chicken broth poured into it. Cover the pot and simmer the chicken breasts over medium high heat for approximately 20 minutes until cooked through. Again, if you are short on time you could use a cooked rotisserie chicken.
3. Finely dice one small onion and mince your two cloves of garlic.
4. Heat 2 tablespoons of butter and 2 tablespoons olive oil into a pan/skillet. Add the garlic and onion and sauté, until tender.
5. Pour in your white wine and let the wine evaporate for a few minutes, stirring occasionally.
6.Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Add in your cans of diced tomatoes (or chopped fresh) as well. Next, add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
7. While your sauce is simmering, chop up your herbs (approx a tablespoon of chopped parsley and about the same amount of chopped basil – although I do like basil and might have added a bit more)
8. Defrost and thoroughly drain the packaged spinach. Chop up your cooked chicken. I prefer to chop up the chicken rather small so that I will eat more of it, but you could also serve a grilled chicken sliced over servings of the pasta and sauce for a similar effect.
9. Add the spinach, cooked chicken and pasta into the sauce. Stir until combined and heated through.
Ta-Daaaaaaaaa!!!! I solved the shrimp dilemma and have a delicious pasta dish to show for it. You are obviously more than welcome to stick to the original which does have shrimp, but it lacks spinach and chopped tomatoes. A little give and take people…and little give and take.
Bon Appetit!