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!
Cookie in a Cake
While Mr. Kazmann plays in Vegas, back up has been brought in to keep me sane. That and to try and stop the tears. A difficult task on both counts if you ask me. Regardless an annual visit with cannot be complete without dessert. (Preferably dessert and booze but I’m told that isn’t good when you’re pregnant.) Last year, I made my favorite banana pudding which was a huge hit and is still one of her favorites. Unfortunately she no longer consumes raw dairy, so this year it was out and Chocolate Chip Bundt Cake was in.
I saw this recipe here a few weeks ago and after it’s innaugural appearance at dinner with my in laws it was given the stamp of approval as a must have dessert.
Chocolate Chip Bundt Cake
2 1/4 cups flour
8 oz chocolate
1 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter (at room temp)
2 cups packed light brown sugar
3 eggs (at room temp)
1 1/2 tsp vanilla
1 cup buttermilk (at room temp)
My Modifications from Original
- More Chocolate! I added at least another 2-4 oz if chopped milk and semi sweet chocolate to the recipe and it still had a fabulous dough to chocolate ratio and didn’t over do it.
- Buttercream drizzle. When cooled, I whipped up some chocolate buttercream frosting (melt two squares baking chocolate….whip 4 Tablespoons butter with cooled chocolate and enough powdered sugar to get the consistency you like). It added presentation and deliciousness.
1. Preheat your oven to 350 degrees. Grease (with butter or spray) the inside of your bundt pan and dust with flour (sprinkle flour around the inside then flip over and lightly tap to get rid of the excess).
2. In a bowl to set aside, whisk together your dry ingredients (flour, baking soda, baking powder, salt)
3. Begin beating together your butter and brown sugar on your mixer over medium-high speed. Let it do its job for a few minutes until light and fluffy. (I swear that it does get noticeable light and fluffy if you let it go for a few minutes. Patience friends.)
4. Add your eggs in one at a time letting it mix for one minute in between each egg. (Patience – don’t dump them in all at once. It is just 3 minutes.)
5. Add in your vanilla. Once incorporated, reduce speed to low.
6. Begin alternating your dry ingredients and buttermilk into the mixture. Let it combine fully after each addition and try to finish this process in three rounds (or so) of alternating.
6. Stir in your chocolate with a spatula.
Evenly pour your batter into your bundt pan and smooth over with a spatula. Place the bundt pan directly on the bakign rack (no cookie sheet underneath) and bake for 60-65 minutes. (In my oven 60 min has been perfect everytime). If you think the top is getting too brown (it will brown nicely) you can cover it with foil and the end and still let it cook.
**IMPORTANT** Patience again. Let the cake cool (15 minutes) in the pan before unmolding it or when you do the top of the cake will stay in the pan when you flip it over. Then, let it cool ona wire rack completely before adding frosting or powdered sugar. This is especially good with ice cream and berries if you feel like adding to the calorie count!
Feast for the 4th – Shiskabobs
If you just couldn’t handle getting out your crock pot for my BBQ Brisket for the 4th, how about turning to the grill? Classic. This shiskabob marinade has been tested tried and true, and has been around as long as I can remember. Again, you can marinade this overnight if you are needing ample prep time, or for just a few hours the day of cooking. I prefer it with chicken, however we have used beef as well and the flavor is still delicious.
Shiskabob Marinade
8 ounces pineapple juice
1/4 cup corn oil
/4 cup soy sauce
1/2 teaspoon ground ginger (freshly zested ginger does wonders, but dried will work)
1/4 teaspoon pepper
2 cloves garlic minced
1. Combine all of your marinade ingredients in a glass bowl or container.
2. Cut boneless chicken breasts into chunks (or beef) and place in the marinade. Stir to make sure they are fully covered.
3. Cover the bowl and marinate as long as you need. (Don’t be excessive….but overnight can be okay)
4. An hour or so before grilling add veggies to the marinade (green & red bell peppers, onions, potato chunks)
5. Cut up fresh pineapple and set aside.
Spear your shiskabobs with your marinated mixture and fresh pineapple and grill away!
** Disclaimer: Something in this marinade makes it feel crazy cold. So, if your fingers feel like they are going to fall off as you are pulling the pieces out and spearing them I take no responsibility. Think of it as part of the experience.**
Feast for the 4th – Brisket, Crockpot Style
Of the many things that could apply to the saying, “You can’t live in Texas and not love __________” Brisket/BBQ is on the top of the list. I thought the days leading up to the Fourth of July would be a good time to share one of my favorite brisket recipes. Perfect for company or just your family, it is sure to please. The best part? It involves a crock pot which means the bulk of your job is going to the store. Perfecto. Eat it by itself, on sandwiches, chop it up in nachos….so many options!
BBQ Brisket – Crockpot Style
* One, 1-3 lb brisket (look for a good slice that has minimal fat throughout, just fat on the edges)
* 1/2 cup water
* 3 Tablespoons Apple Cider Vinegar
* 2 Tablespoons Worcestershire
* 1 teaspoon Cumin (I prefer a bit more)
* 2 cups bottled or home-made BBQ sauce (estimated amount)
* sandwich rolls if needed
1. Trim the fat from your brisket. I like to leave a little on around the outside to help keep the meat moist and tender. You also may need to cut your brisket to fit it in your slow cooker. Try to keep it in larger pieces though.
2. Stir together the water, vinegar, and worcestershire.
3. Sprinkle the cumin over the meat inside your crockpot.
4. Pour the liquid over your cumin seasoned meat.
5. Cover and cook on low for 10-12 hours or high for 5-6 hours. ( I have done both and it works well either way.)
** Now, you can either shred the meat and stir the BBQ sauce over all of it returning it to the crock pot to heat when the meat is cooked, or just shred the meat and let each person individually put sauace on it. Just a couple of options!**
Mmmmmm, my pregnant red-meat craving mouth is watering. Enjoy!
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Authentic Celebration
In honor of good old Cinco de Mayo we are having a festive feast this evening. Some taquitos for appetizeros, beef fajita salad for dinner-o and a good old portion of seven layer dip-o. Offended yet? My sister in law is Mexican. No, I’m not being offensive. She is actually genually Mexican. Has family in Mexico and is Caden’s only hope for learning Spanish other than what we all got in high-school.
I bring this up because if you have seen my husband you know that he is not Mexican. Therefore, by default, neither is my brother in law. So, the offensive “appetizeros, dinner-o and dip-o” is really for my brother in law who loves to add “o” or “los” to anything to drive his wife bonkers. His favorite? Los chips anyone?
You may be thinking that I got my whole feast documented for you. HA! That would mean that I would of had to have planned what we were having today before well, today. No such luck. So, to hold you over I do have for you my sister in law’s recipe for Mexican rice. It is fresh and delicious and the perfect side to any Mexican inspired meal. Enjoy!
Mexican Rice
Ingredients:
2-3 Tablespoons olve oil
1/4 to 1/2 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped tomatoes (you can use a can of dice if you must but it is the best with fresh tomatoes)
2 cups Chicken broth
1 Cup long grain rice
1/4 teaspoon Cumin
2 garlic cloves minced
salt and pepper to taste
1. Heat your olive oil in a large frying pan.
2. Add the rice and onion to the pan and place over medium heat.
3. Stir until your onions are soft and translucent and the rice has started to brown slightly. (If your rice seems to be getting brown quickly & the onion isn’t ready, your heat is too high)
4. Add your tomatoes and bell pepper. Stir for one minute.
5. Pour in your chicken broth. Add in your seasoning (cumin, garlic, S&P) .
6. When it begins to boil, turn your heat to low, cover the pot for approx 20-25 min until the liquid is gone. (I check it and stir from time to time to make sure it isn’t sticking or soaking up the water quicker than my timer)
Happy Cinco de Mayo!
Easter Bunny Leftovers
I have the perfect solution to some of your Easter Bunny leftovers…
(That is if you got Easter M&Ms this year)
Whenever I am faced with the decision of a cookie tray I always go one way. Those deli cookie trays at office meetings or staff developments are loaded with sugary temptation just to stare you down and test your concentration. That is how I see it at least. 
Not being one to pass up a good offer, there are always the same choices. You’ve got your sugar, a classic treat. Then there is the peanut butter with even some peanut chunks possibly. The tray might try to spice things up with some white chocolate macadamia nut but you know there will always be some chocolate chip/chunk of the traditional variety. All good choices right? I agree….until I see the M & M Cookies. I don’t know what it is…the colors, the combination of a sugar cookie type dough with a touch of chocolate? Whatever it is, I can’t resist. I think it is because I never make them myself, so I decided to change that.
M&M Cookies
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cups softened butter (1 stick)
1/2 cup sugar
3/4 cups light brown sugar
1 teaspoon vanilla
2 eggs
1 cup M&Ms (or more if you choose)
1. Preheat your oven to 350 degrees and prepare cookie sheets with parchment paper or a silpat.
2. Combine your dry ingredients (flour, salt & baking soda) in a bowl and set to the side.
3. In a mixing bowl, cream together your butter, sugar, brown sugar and vanilla. Once it is mixed and creamy and your eggs one at a time.
4. Gradually incorporate your dry ingredients.
5. Stir in your M &Ms.
6. Spread out your scoops of cookie doughon the baking sheets (I like using a small cookie scoop for a perfect 2 bite sweet treat) and bake away!
Bake at 350 Degrees for 9-10 Minutes
(Until Lightly Browned)
Snack Time! – Family Chex Mix
In the past couple months, I have been cooking and cooking and cooking but I have not been posting and posting and posting. There has been oven fried chicken, twice baked potatoes, baked chicken & spinach rissoto, chocolate kahlua cake, italian wedding soup, tomato basil soup and the list goes on. What do I have in pictures and evidence for you? About zippo. You can scold me now, I can take it.
One of the many treats we had at Caden’s birthday that is always a favorite for snacks, parties or road trips is our family Chex Mix. Its simple, tasty, crisp and keeps well. So in case you are hitting the road this weekend I thought the least I could do is share this delight with you and your family. Enjoy!
Orr Family Chex Mix
* 1 Large Disposable Tin Baking Pan
* 2 2/3 cups Crispix (I leave it at one regular sized box – not family size and call it good)
* 2 2/3 cups Rice Chex
* 1 cup salted mixed nuts (feel free to add more, and choose whatever mixture you like)
* Pretzels (goldfish pretzels, pretzel sticks, pretzel twists..it doesn’t matter)
* 1/2 cup butter
* 1 1/4 teaspoons Lawry’s seasoning salt
* 4 1/2 teaspoons Worcestershire
1. Assemble your ingredients. Remember choose the nuts that you like and the pretzels are optional.
2. Pour both chex cereals, the nuts and the pretzels into a large disposable tin baking pan. Mix with your hands until well combined.
* Yes it is a ridiculous amount of butter but we actually like to double the last three ingredients (butter & seasonings) which make up the sauce. I did not provide the doubled amounts because I wanted to leave that up to you. I think it bakes crisper and more flavorful.*
3. Melt the butter. Stir in the Worcestershire and seasoning salt into the melted butter.
4. Gradually/Slowly pour this over your cereal mixture and carefully stir to evenly coat.
Bake at 250 degrees for one hour.
STIR EVERY 15 MINUTES
(It is important to set your timer for 15 min and continue stirring rotating the chexk so that it bakes evenly and the sauce doesn’t sit in the bottom)
Traditional Twisted – A Fresh Take on Spaghetti
Since Christmas I have been cooking, and cooking and cooking. New recipes and meals have been pouring out of my kitchen onto the dinner table. Unfortunately, their pictures have remained in my camera and they haven’t quite made it here. I’m working on that. This was a delightful twist on your everyday spaghetti and meatballs. The only tricky thing is that the recipe itself was done with a lot of “to taste” measurements. That’s Jamie Oliver for you! Cooking like that isn’t a problem for yourself but it is a but more difficult to relay to others. Here it goes…
I recommend reading through it all prior to cooking not because it is difficult but so you can organize your steps/pans/kitchen in a manner that will work for you as you go.
Spaghetti with Tomato Basil Sauce & Sausage Meatballs
Ingredients
- Olive Oil
- 8 Good Quality Pork Sausages
- 1 Lb Spaghetti
- 11 oz fresh or frozen peas (not canned people)
- Fresh Rosemary or Thyme
Sauce Ingredients
- 2 cloves garlic peeled and finely sliced
- small bunch of freshly picked basil (leaves & stalks)
- 2 14 oz cans plum tomatoes
- salt and pepper
- good quality balsamic vinegar
1. Begin boiling some salted water for your spaghetti but do not put the pasta in yet or it will be cold and sticky when your sauce is ready.
2.. In a large saucepan heat 2 to 2 1/2 Tablespoons olive oil. Snip your sausage links apart and you will be able to squeeze the meat out of their casings into little clumps. Do not worry about rolling these into perfectly round shapes, just let them me a little different. You should be able to get at least three balls out of each one for a size reference. Drop them into your heated oil and continue to turn them until brown and cooked through.
3. Set the meatballs aside and have your pasta ready to cook.
4. In a separate pan (not the meatball pan you will use that one with the meatballs in it again) heat another tablespoon of olive oil. Add your sliced garlic and chopped basil stalks to the pan and move them around in the oil for a couple minutes. (Save your basil leaves on the side.)
5. Add the canned tomatoes to your basil/garlic pan and here is where the “season to taste” comes into play. First, do not be worried by the simplicity of the sauce. I thought it was going to have no flavor, or just taste like canned tomatoes. It was wonderful and a perfect match to the meatballs. First break up your canned tomatoes into pieces.
* Season to taste with a tablespoon of balsamic vinegar. Yes, you can add more if you like it. It will add an unexpected sweetness to it without using sugar. Yes, you have to have your clean tasting spoon as you go along. Then use salt, pepper and as many basil leaves/stalks as you want. We let it simmer for about 15 minutes.
6. Begin cooking your spaghetti.
6. When the spaghetti is almost cooked, add your thyme or rosemary leaves to your pan of meatballs and cook for 30 seconds to a minute. (If you are using frozen peas, this is when you should stick those bad boys in the microwave and season with some salt/pepper/olive oil to thaw them till crisp – not mushy.)
6. Pasta goes in spaghetti bowls. Sauce goes on pasta. Meatballs go on sauce and pasta. Handful of peas gets sprinkled on top. Yes I said peas. Yup, peas in your spaghetti. I don’t care if you think you don’t like peas, just go ahead and throw a couple on there. You will be very pleasantly surprised.
Original Recipe from “Jamie at Home” by Jamie Oliver
Have I mentioned that my sweet boy turns one on Sunday? One! Any volunteers for who wants to catch my tears?
12 Days of Christmas Treats & Eats – Day 12 – Gingerbread Man Army
It has come to my attention that I never posted the Day 12 Recipe…woopsy daisies! I blame my flour covered hands and the consumption of too much sugar for causing me to write the recipe and post but never hit publish. So, in case you are now getting hungry again after a few days of post-holiday recovery, the last recipe of the 12 Days of Christmas Treats & Eats!
On the the twelth day of Christmas Treats & Eats, my mess of a kitchen gave to me….
Gingerbread Men, Ruby Jewel Cookies, Gingerbread Cupcakes with Cinnamon Icing, Festive Oatmeal, Perfect Kahlua Fudge, Pecan Pie to Die For, Grown Up Hot Cocoa, Cinnamon Corn Casserole, Gingersnap Cherry Cheesecake, Candied Pecans, Snowtop Cookies and Peppermint Pretzel Baaaarrrrrkkkk !!!!!
We did it, we did it! We made it to Day 12 and despite the sugar coma we are still alive! Hip Hip Hooray! Maybe that is the sugar talking. For the last day of the 12 Days of Christmas Treats & Eats I thought an adorable classic was fitting and if you need they will probably guard your house for you while you are sleeping – or try to eat you. Whatever right?
Gingerbread Men
1 cup unsalted butter at room temp
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 cup molasses
1 large egg
5 cups flour
1 teaspoon baking soda
1 Tablespoon ground ginger
1. Cream the butter on high speed until fluffy. Add in the brown sugar and regular sugar and beat until the mixture feels smooth when rubbed between your fingers. (As in, not super gritty)
2. Turn your mixer to low and gradually beat in the molasses. Once incorporated, add the eggs and beat until completely blended.
3. Sift the flour, baking soda, ginger, cinnamon, cloves and salt together in a separate bowl. Slowly add this dry mixture to the molasses/sugar/butter concoction you have whipped up in your mixer’s bowl. Mix it in with a spoon or on low speed until blended.
4. Divide the dough into 4 equal portions, flatten into round discs and wrap in plastic wrap. Refrigerate for at least 2 hours (Or you can keep them in the fridge for up to 2 days prior to baking)
5. Preheat your oven to 400 degrees. You either need to line your baking sheets with parchment paper (my personal preference) or lightly grease them.
6. Roll out your dough on a floured surface, cut them out using your gingerbread man cutter of choice, transfer to the prepared cookie sheets and bake for 6 minutes. Wam – bam, a gingerbread man army!
Why an army you ask? Because well…this recipe makes 2 to 5 dozen gingerbread men depending on your cutter size. My guess is you have to have a lifesize cutter for it to be 2 dozen because my 3 1/2 inch tall cookie cutter produced exactly 60 gingerbread men. So many gingers that the tray full of iced little men creeped my husband out.
Oh yes…the icing. Once cooled, whip up any batch of royal icing that you like and decorate those men!
12 Days of Christmas Treats & Eats – Day 11 – Ruby Jewels
On the eleventh day of Christmas Treats & Eats, my mess of a kitchen gave to me….
Ruby Jewel Cookies, Gingerbread Cupcakes with Cinnamon Icing, Festive Oatmeal, Perfect Kahlua Fudge, Pecan Pie to Die For, Grown Up Hot Cocoa, Cinnamon Corn Casserole, Gingersnap Cherry Cheesecake, Candied Pecans, Snowtop Cookies and Peppermint Pretzel Baaaarrrrrkkkk !!!!!
I mean come on, who doesn’t like rubies and jewels right? Who is with me? Fine, I’ll proceed with a recipe perfect for a party and too tempting to keep popping in your mouth!
Ruby Jewel Cookies
2 large egg yolks
1 teaspoon vanilla
2 1/4 cups flour
2/3 cup sugar
1 cup cold, unsalted butter cut into small pieces
1/3 cup seedless raspberry jam
powdered sugar for dusting
mini paper muffin cups
1. Preheat your oven to 350 degrees and line mini muffin pans (2) with the muffin cup liners.
2. Whisk the egg yolks and vanilla together and set aside in a small bowl.
3. Combine the flour and sugar and mix to blend. While the machine is still running, add your butter pieces 2 or 3 at a time and mix until the mixture looks crumbly.
4. With the machine still running, add the egg yolk mixture and blend until the dough starts to stick and well, actually look like dough.
5. Wrap the dough in plastic wrap and chill for one hour.
6. Roll the chilled dough into 2 cm balls and place in the muffin cups. Use the end of a wooden spoon to make a large indention in each ball.
7. Put the jam in a sandwich ziploc bag and cut a small hole off one of the bottom corners. Squeeze the jam out of the whole and into the indention of each cookie dough ball.
8. Bake approx 15 minutes (20 maybe) until the edges are golden. Let them cool completely before eating or that jam will stick to your gums and scorch them, Ouch!
Mmmmmm rubies and jewels!
Need another cookie idea? Look at some of last year’s!
Original Recipe from Williams Sonoma Cookies