Yesterday I made the best chicken chili! I wanted something light, quick and healthy. This fit the bill. I made it with what was on hand and only made a small batch. Enough for the two of us. It was perfect for (more…)
I made lobster thermador for my hubby the other night. It is by far his favorite dish in my repertoire. I haven’t made it in a long time for several reasons. One being the price of lobster tails and two, (more…)
Today I am going to tell you all about a fabulous cheeseburger pizza I had while I was visiting friends in Farrar, MO. But first, I wanted to introduce you all to my new look on this blog. It was a long time coming, and I am happy with the new look and I hope you are too. If you notice any glitches please (more…)
As most of you know, we no longer live in California, the land of Mexican restaurants and Taco Tuesday specials. We now live in South Dakota and our town has one Mexican restaurant. Thank goodness my hubby is skilled in Mexican cookery. Once again, thank goodness! So, since yesterday was Tuesday, and my best friend (more…)
It snowed here in the Black Hills a few days ago. Yes, in September! After frantically covering my garden with sheets to protect it. And after playing in the snow for an hour or so. And after reveling in the peaceful beauty of the snowflakes as they floated down to the ground to meet their friends, I knew it was a perfect day for the best stew recipe (more…)
Today I was busy cleaning and catching up on all that you put off when you have guests visiting. So I thought I would share a few of my favorites that I have posted over the years. Some are my favorites are favorites because (more…)
Last night I was stuck. I had ingredients out, but didn’t know what to make. What to make? Hmmm…Well, I decided to start slicing and browning and see where it would take me. We are still eating healthy, so my first idea of a rich casserole with (more…)
I made tequilla chicken the other night to go with the pico de gallo. I am always looking for new ways to make chicken breasts exciting, and this dish takes flavor up a notch! I marinaded the chicken for 24 hours in (more…)
You know how I am always talking about taking a basic recipe and turning it into your own based on taste and what you have on hand? Well, I did it to myself yesterday. And guess what? It worked! I have tons, and I mean tons, of kale in my garden. I have Siberian Kale and Tuscan Kale, and it is growing in leaps and bounds. So, I thought about a recipe I posted a while ago, Pasta with Ricotta and Spinach, and decided to change it to Chicken, Kale and Pasta. I substituted kale instead of spinach and marscapone instead of ricotta. I also added to chicken to add some protein. It turned out wonderful and is a great way to use kale. Since I am still on a quest to healthier living, I only used 1/4 cup marscapone and nonfat milk. It was creamy and velvety and rich. I love dishes that taste rich but don’t have all the fat and calories to go with it. If you wanted a more brothy dish, you could leave out the cheese and milk. I think it would be fabulous in the winter. Either way, this chicken, kale and pasta is delicious.
I also used a new little gadget that I bought the other day. Now, normally I am not a big gadget person, but this is genius. I can’t even describe it. I’ll just show it to you.
This is it. You screw it into a citrus fruit and you can pray the juice onto food. Pretty cool.
I used a lemon.
This is it in all it glory. It works great. I am thinking this is also great for salads or to spray on apples or avocados so they don’t turn brown.
So back to the recipe.
1 bunch of kale, washed and chopped
1/2 red onion
1 14 oz can of chicken stock
the breast meat from a rotisserie chicken, diced
1/4 cup marscapone
1/2 lb of your favorite pasta
salt and pepper to taste
1/4 cup milk (I forgot to pull out the lemon and milk for the photo)
Slice the mushrooms and onions.
Saute the mushrooms and onions until they are almost cooked.
Add the chicken stock.
Add the kale and cook for 2-3 minutes.
Add the chicken.
Add the marscapone and incorporate. I also added about 1/4 cup milk to make it more saucy.
Cook up the pasta and add to the simmering chicken and kale.
Here is the finished dish. I topped it with Parmesan and spritzed the lemon on top. Enjoy!
The other evening I was struggling with what to make for dinner. It was a stormy night and I wanted to be comforted, but I am trying to eat better and healthier, so I made Swiss Chard Pasta. I had swiss chard and leeks left over from a bountiful basket and I didn’t want them to go bad. (more…)