tag:blogger.com,1999:blog-90699157448978888502024-03-13T16:55:35.274-04:00100 Italian RecipesYum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-9069915744897888850.post-45588123561465491452023-06-15T13:59:00.006-04:002023-06-15T14:10:35.615-04:00Crockpot Chicken Cacciatore <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAeensnLodmo8Xl5_ZA1Yvb8BDbctOuaUQMi2WNeiJV3qw2g-aSSz66TnfZV8MSU8esEssEcFmvxJJjOXfmGGtfvRMPT9Yh4E3D5Ehhhv5sWJ3BNN65QpxZMCFuEVeIwLhq0TN0_W3Epl4_IjEj-7gS8beYClyVw6NNqVTtycQoNxKL3C5yk_QicrDQ/s1865/IMG_3343.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1865" data-original-width="1168" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAeensnLodmo8Xl5_ZA1Yvb8BDbctOuaUQMi2WNeiJV3qw2g-aSSz66TnfZV8MSU8esEssEcFmvxJJjOXfmGGtfvRMPT9Yh4E3D5Ehhhv5sWJ3BNN65QpxZMCFuEVeIwLhq0TN0_W3Epl4_IjEj-7gS8beYClyVw6NNqVTtycQoNxKL3C5yk_QicrDQ/w400-h640/IMG_3343.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> This recipe got a thumbs up from my 16 year old granddaughter. Between the two of us it was enough for 3 nights, so it makes 6 servings. Two nights we had it on top of spaghetti and the other with rice. I preferred the pasta. Total time: 20 minutes prep with either 4 hours on high or 6-8 hours on low. I opted for the 4 hours as I started later. <p></p><p>Ingredients:</p><p>2 skinless, boneless chicken breasts (mine were rather large, add more if yours are on the smaller side)</p><p>5 small mini sweet peppers, diced (I used ALDIs brand)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP9hlpqHGJaJA0XkVwuJ1jVyaKUENudAHMJhbCLu7WimEFMlZ1AzTTg5MbmIKR5n8EtGLu1k2iR1KBTW9QqWOhn5AeUc8qw30ZGJJXYI34nifItDbL36L6eBqtCFbT_yP5hbPrJhrY9avQ_re6DwL5Ok9hqQJs35ZbHgqac8yRiMIV-0lK1J-80x5GA/s1582/IMG_3336.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1582" data-original-width="1431" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP9hlpqHGJaJA0XkVwuJ1jVyaKUENudAHMJhbCLu7WimEFMlZ1AzTTg5MbmIKR5n8EtGLu1k2iR1KBTW9QqWOhn5AeUc8qw30ZGJJXYI34nifItDbL36L6eBqtCFbT_yP5hbPrJhrY9avQ_re6DwL5Ok9hqQJs35ZbHgqac8yRiMIV-0lK1J-80x5GA/w578-h640/IMG_3336.jpeg" width="578" /></a></div><br /><p>1 yellow onion, diced </p><p>4 oz mushrooms, sliced</p><p>1 tablespoon minced garlic </p><p>1 jar Bertolli’s Rustic Cut with hearty Vegetables (I can only find this at Walmart)</p><p>1 small can of tomato paste </p><p>1 tablespoon each of oregano and parsley </p><p>Salt and pepper, to taste </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN0Go8echbNOXIWSG1BPWtQAgBfaX_HKASpUbjlJN0TjpJPCNJqrybE4mO8DaxA39-DhSmQaL1KfTaTmYJgJz8FRqpgx8asUVT_0h88ozf-6VaXW6rwpPbDoHR1QBksol0_wcCEPraxWkl-7TbQ7wiRKXJG1GUqaa93gDP7BIDrs60MhN8eZYjwrL_g/s1222/IMG_3338.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="732" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN0Go8echbNOXIWSG1BPWtQAgBfaX_HKASpUbjlJN0TjpJPCNJqrybE4mO8DaxA39-DhSmQaL1KfTaTmYJgJz8FRqpgx8asUVT_0h88ozf-6VaXW6rwpPbDoHR1QBksol0_wcCEPraxWkl-7TbQ7wiRKXJG1GUqaa93gDP7BIDrs60MhN8eZYjwrL_g/w384-h640/IMG_3338.jpeg" width="384" /></a></div><br /><p>Directions:</p><p>Put your chicken in the bottom of the crockpot top with mushrooms, onions and peppers. In a bowl add the sauce, tomato paste and minced garlic, stir to combine. Pour on top of chicken and vegetables. Sprinkle on seasonings and salt and pepper, to taste. Cover and cook 4 hrs high or 6-8 hours low. Cook long enough that chicken falls apart easily. I tore mine apart prior to serving in the crockpot. Cook rice or spaghetti according to package instructions. Add chicken cacciatore on top of spaghetti or rice. Enjoy! </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-57278428981815351502023-04-17T16:21:00.014-04:002023-04-17T16:25:35.605-04:00Tomato Angel Hair Pasta and Fior di Latte Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfXlsMz2jTaRKJA8TLqpmexo2lb4fVTgoJVxFpPo1YG8DqGkvAgN8z7FSQDIZVpiWWXr3DhAuJX6le6rm-TSHnX4mAJkwFTSvEAHCNzIeA4jEjKUEFOSTkawaiQdUwEbztUeQnT4EUsjz7xP9W8XUXB743P4EZPYoA8Bb4trLGRVHLy6i6LAflGl9sQ/s1839/IMG_3177.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: x-large;"><img border="0" data-original-height="1839" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfXlsMz2jTaRKJA8TLqpmexo2lb4fVTgoJVxFpPo1YG8DqGkvAgN8z7FSQDIZVpiWWXr3DhAuJX6le6rm-TSHnX4mAJkwFTSvEAHCNzIeA4jEjKUEFOSTkawaiQdUwEbztUeQnT4EUsjz7xP9W8XUXB743P4EZPYoA8Bb4trLGRVHLy6i6LAflGl9sQ/w410-h640/IMG_3177.jpeg" width="410" /></span></a></div><span style="font-family: arial; font-size: x-large;"><br /> Even though it’s cold today we’ve had weather in the 80’s already this spring. I’m looking forward to more warm weather. With the warm weather I’m always looking for lite meatless meals. This Tomato, Angel Hair Pasta and Fior Di Latte (fresh mozzarella) Salad is a great lite meal. Serves: 6-8 </span><p></p><p><span style="font-family: arial; font-size: x-large;"><br /></span></p><p><span style="font-family: arial; font-size: x-large;">Ingredients:</span></p><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; margin-top: 0px; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">2 large garlic cloves, finely grated</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1 tsp salt</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">2 lbs assorted small colorful cherry tomatoes, halved</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">3 cups coarsely chopped Campari tomatoes</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">3 tbsp freshly squeezed lemon juice</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">2 tsp (10 ml) lemon zest</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">3 tbsp balsamic vinegar</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">⅓ cup olive oil</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1 tsp freshly ground black pepper</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">¼ cup finely chopped Italian parsley leaves</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">2 tsp minced fresh thyme leaves</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1 tbsp finely minced jalapeño pepper, optional</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1 tbsp finely minced shallot</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">3 tbsp capers, well rinsed</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1 cup coarsely chopped fresh basil leaves</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(240, 240, 240); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1.5 lb ball Fior di Latte mozzarella, torn into small pieces</span></span></div><div class="ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background: repeat rgb(248, 248, 248); box-sizing: border-box; caret-color: rgb(64, 65, 66); color: #404142; float: left; padding: 8px; width: 730px;"><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">1 lb dried angel hair or capellini </span></span><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></span><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></span><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></span><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></span><span class="line" style="box-sizing: border-box; float: left;"><span style="font-family: arial; font-size: x-large;">pasta</span></span></div><p><span style="font-family: arial; font-size: x-large;"><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" /></span></p><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><span style="font-family: arial; font-size: x-large;"><br /></span><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span span="" style="caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"></span></div><div><span br="" style="font-family: arial; font-size: x-large;"></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><br /></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="font-family: arial; font-size: x-large;"><span face="proximanova, Verdana, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142;"><br /></span></span></div><div><span style="font-family: arial; font-size: x-large;"><span face="proximanova, Verdana, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142;"><br /></span></span></div><div><span style="font-family: arial; font-size: x-large;"><span face="proximanova, Verdana, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142;">Directions:</span></span></div><div><span style="font-family: arial; font-size: x-large;"><span face="proximanova, Verdana, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142;"><br /></span></span></div><div><span style="font-family: arial; font-size: x-large;"><span face="proximanova, Verdana, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142;"><br /></span></span></div><div><span style="font-family: arial; font-size: x-large;"><span face="proximanova, Verdana, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(64, 65, 66); color: #404142;">On a cutting board, using a large heavy knife, mash garlic and salt into a paste, then transfer to a serving </span><span style="caret-color: rgb(64, 65, 66); color: #404142;">bowl. Add cherry tomatoes, Campari tomatoes, lemon juice, zest, vinegar, oil, pepper, parsley thyme, jalapeño, shallot, capers, basil and Fior di Latte. Mix well to combine and let sit, loosely covered, for about 1 hour to allow flavors to blend.</span></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;"><br /></span></div><div><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(64, 65, 66); color: #404142; font-family: arial; font-size: x-large;">When ready to serve, bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes. Drain pasta and immediately add it to tomato mixture, tossing to combine. Serve warm.</span><div><div><br /></div></div></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-55244314335334704612023-03-22T14:55:00.002-04:002023-03-22T14:55:19.849-04:00Italian Broiled Scallops with Apple-Wood Smoked Bacon and Black Olive Relish <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOOjrp5gDBoPRzWsjmzpLTUijco7A_DF4Uxi4zFuOICLRPZJ2n1u6pn_riTNnG483-Fcwq54HuqP5HceJBsb3Yd0AHCP6oRWyo7PqWG4oXqzZ8YCGTBNg7CPSK5fEgFozgcqid27thiYnZMjL5aJMsERkKbuO_2pSL-tDcYkxhkWiMJ5mSyfAkX2PnQ/s1880/6AAD484D-A50F-4313-A31B-9E670AA1349B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1880" data-original-width="1059" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOOjrp5gDBoPRzWsjmzpLTUijco7A_DF4Uxi4zFuOICLRPZJ2n1u6pn_riTNnG483-Fcwq54HuqP5HceJBsb3Yd0AHCP6oRWyo7PqWG4oXqzZ8YCGTBNg7CPSK5fEgFozgcqid27thiYnZMjL5aJMsERkKbuO_2pSL-tDcYkxhkWiMJ5mSyfAkX2PnQ/w360-h640/6AAD484D-A50F-4313-A31B-9E670AA1349B.jpeg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: x-large;">This Broiled Scallops with Apple-Wood Smoked Bacon makes an excellent appetizer or entree. If serving as an appetizer use skewers instead of toothpicks. Appetizers like antipasto platters include seafood along with cheeses, marinated or grilled vegetables, smoked meats and olives. Did you know that antipasto means “before the pasta” and are traditionally served before a hearty pasta course. If serving as an entree include a pasta side dish, salad, bruschetta bread and your favorite white wine. Why bruschetta bread this recipe also includes a black olive relish! Enjoy! Serves 4, 3 scallops per serving. </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">Ingredients: </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">6 slices of apple-wood smoked bacon, cut in half </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">12 large scallops, patted dry</span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">1 tablespoon lemon zest </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">1 sprig rosemary, minced </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">1/3 cup black olives, pitted and chopped </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">2 plum tomatoes, peeled, seeded and diced</span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">2 tablespoons capers, drained</span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">1 clove garlic, minced </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">2 tablespoons fresh chives or 2 teaspoons dried chives *tip 1 tablespoon of fresh = 1 teaspoon dried</span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">Extra-virgin olive oil </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">Directions: </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">Preheat oven to 350. Place bacon on a baking sheet and precook 5 minutes. You want it to be almost done, but still flexible. Drain on a paper towel. Discard grease or if you are serving a salad you might want to make a warm bacon dressing. Drain grease into a small skillet, set aside. </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">On a flat workable surface lay scallops out evenly and sprinkle with the lemon zest and rosemary. Wrap each scallop with bacon and secure with a toothpick. </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">In a small bowl combine the olives, tomatoes, capers, garlic and 1 tablespoon freshly chopped chives or 1 teaspoon dried chives. Add in 2 tablespoons olive oil to glaze the mixture together. </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">Turn oven on broil. Brush each scallop with olive oil and lay them on a baking sheet. Boil 1-2 minutes on each side or in a hot nonstick skillet. Until slightly caramelized. Serve with a dollop of olive relish for your bruschetta bread. Sprinkle on the remaining chives, optional. </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">Warm Bacon Vinaigrette: </span></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15px;"><span style="font-size: x-large;">In your small skillet with bacon grease heat up on medium heat. Add 1-2 tablespoons red wine vinegar (depending on how much bacon grease you have it should be close to even) and 1 tablespoon Dijon mustard. Stir. Taste test if needs adjusting. Pour immediately on salad. </span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-34296699773602461672023-03-16T13:43:00.004-04:002023-03-16T13:43:48.059-04:00Italian Pasta e Ceci<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhRMYBM86FQM8k67YWglUeefQT8S2piAPugPqVTz8JvCXqzNrczXVp9X4OG-0IBXc-OB58VZQsUhCUwT4LNx-SdXXuaQKPts3VBqg3egGqcoeJLqsnjRr5vMa954qR341LhdPVos_oDCbZmwUsKBbzc319YjhuqREZmg3D2QlIj1LP4jFr4PlSBrZBA/s1880/194E3B35-9756-44E1-A0BD-B9D5545F93FD.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" data-original-height="1880" data-original-width="1236" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhRMYBM86FQM8k67YWglUeefQT8S2piAPugPqVTz8JvCXqzNrczXVp9X4OG-0IBXc-OB58VZQsUhCUwT4LNx-SdXXuaQKPts3VBqg3egGqcoeJLqsnjRr5vMa954qR341LhdPVos_oDCbZmwUsKBbzc319YjhuqREZmg3D2QlIj1LP4jFr4PlSBrZBA/w420-h640/194E3B35-9756-44E1-A0BD-B9D5545F93FD.jpeg" width="420" /></span></a></div><span style="font-size: x-large;"><br /> </span><p></p><h2 class="wprm-recipe-name" id="pasta-e-ceci" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; clear: none; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Italian Pasta e Ceci</span></h2><div class="wprm-recipe-summary" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; letter-spacing: 0.32px; margin-bottom: 15px;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Bursting with juicy tomatoes, hearty chickpeas and tender pasta in a light broth, this easy pasta e ceci is the the cozy weeknight meal you've been looking for. The best part: it all cooks up in one pot in about 45 minutes! Serves 4</span></p><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;"><br /></span></p><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;"><b>Ingredients</b>:</span></p><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;"><br /></span></p><div class="wprm-recipe-ingredients-container" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; letter-spacing: 0.32px;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px 0px 8px; padding-inline-start: 0px; padding: 0px;"><div class="adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls" data-google-query-id="CKCHo7v_4P0CFckkswAdyF8G0g" id="AdThrive_Recipe_1_tablet" style="align-items: center; box-sizing: border-box; clear: both; display: flex; flex-wrap: wrap; float: right; justify-content: center; line-height: 0; margin: 10px; min-height: 250px; min-width: 300px; overflow-x: visible; text-align: center;"><div id="google_ads_iframe_/18190176,22522806599/AdThrive_Recipe_1/59f780e1cfb83317e831c313_0__container__" style="border: 0pt none; box-sizing: border-box; display: inline-block; flex-basis: 100%; height: 250px; padding: 0px; width: 300px;"><span style="font-size: x-large;"><iframe aria-label="Advertisement" data-google-container-id="4" data-is-safeframe="true" data-load-complete="true" frameborder="0" height="250" id="google_ads_iframe_/18190176,22522806599/AdThrive_Recipe_1/59f780e1cfb83317e831c313_0" marginheight="0" marginwidth="0" name="" role="region" sandbox="allow-forms allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://53368404baa9d8db4f1570f2acbd28e9.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html" style="border-width: 0px; box-sizing: border-box; max-width: 100%; padding: 0px !important; vertical-align: bottom;" tabindex="0" title="3rd party ad content" width="300"></iframe></span></div></div><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">medium onion,</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">diced</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">medium carrot,</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">diced</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">medium celery stalk,</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">diced</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic cloves,</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">minced</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vegetable broth</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">(14 ounce or 400 gram) can</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">diced tomatoes</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">(14 ounce or 400 gram) can</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chickpeas,</span><span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">drained and rinsed</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">finely chopped fresh rosemary</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">dried ditalini pasta</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">(or another type of small pasta)</span></span></li><li class="wprm-recipe-ingredient wprm-list-checkbox-container" style="box-sizing: border-box; list-style-position: outside; list-style-type: none; margin-bottom: 12px; margin-left: 1.5em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 12px 1.5em; padding: 0px; position: relative;"><span class="wprm-list-checkbox" style="background-image: url("https://www.connoisseurusveg.com/wp-content/plugins/wp-recipe-maker/assets/icons/checkbox-empty.svg"); background-position: left bottom; background-repeat: no-repeat no-repeat; background-size: 0.9em auto; box-sizing: border-box; content: ""; display: inline-block; float: left; height: 1.1em; margin-left: -1.5em; padding-left: 1.5em; width: 1em;"></span><span style="font-size: x-large;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Salt and black pepper,</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">to tastes</span></span></li><span style="font-size: x-large;"><div class="adthrive-ad adthrive-native-recipe" id="AdThrive_Native_Recipe_1" style="box-sizing: border-box; clear: both; display: inline-block; line-height: 0; margin-bottom: 10px; margin-top: 10px; overflow-x: visible; text-align: center;"></div></span></ul></div><div class="wprm-unit-conversion-container" data-recipe-unit-system="1" style="box-sizing: border-box;"><span style="font-size: x-large;"><br /></span></div></div><div class="wprm-recipe-instructions-container" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; letter-spacing: 0.32px;"><h3 class="wprm-recipe-header" style="box-sizing: border-box; clear: none; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; letter-spacing: normal; margin: 10px 0px 0px; padding: 0px;"><span style="font-size: x-large;">Directions:</span></h3><div><span style="font-size: x-large;"><br /></span></div><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ol class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px 0px 8px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Coat the bottom of a large pot with olive oil and place it over medium heat.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.</span></p></div></li><div class="adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls" data-google-query-id="COqD0NL84P0CFX_ilAkdiAoAfg" id="AdThrive_Recipe_2_tablet" style="align-items: center; box-sizing: border-box; clear: both; display: flex; flex-wrap: wrap; float: right; justify-content: center; line-height: 0; margin: 10px; min-height: 250px; min-width: 300px; overflow-x: visible; text-align: center;"><div id="google_ads_iframe_/18190176,22522806599/AdThrive_Recipe_2/59f780e1cfb83317e831c313_0__container__" style="border: 0pt none; box-sizing: border-box; flex-basis: 100%; padding: 0px;"><span style="font-size: x-large;"><iframe aria-label="Advertisement" data-google-container-id="6" data-load-complete="true" frameborder="0" height="50" id="google_ads_iframe_/18190176,22522806599/AdThrive_Recipe_2/59f780e1cfb83317e831c313_0" marginheight="0" marginwidth="0" name="google_ads_iframe_/18190176,22522806599/AdThrive_Recipe_2/59f780e1cfb83317e831c313_0" role="region" scrolling="no" style="border-width: 0px; box-sizing: border-box; max-width: 100%; padding: 0px !important; vertical-align: bottom;" tabindex="0" title="3rd party ad content" width="300"></iframe></span></div></div><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Add the garlic and cook for about 1 minute more, until very fragrant.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Stir in the broth, tomatoes, chickpeas, and rosemary.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Stir in the pasta and bring the liquid back up to a boil.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Remove the pot from the heat and season with salt and pepper to taste.</span></p></div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 5px 20px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-size: x-large;">Ladle into bowls and serve.</span></p></div></li></ol></div></div><p style="box-sizing: border-box; font-size: 1em; margin: 0px; padding: 0px;"><br /></p></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-56860274475668866702023-03-14T16:11:00.000-04:002023-03-14T16:11:21.297-04:00Aldi’s Italian Marinated Pork Tenderloin <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OL2CGF5IqIniTV1rZBaC3rtsHqbCLyjX3y8Hsa3l94oxx06UVwU9kpadcCHJwowJN1i0_4Xx8rSNrpqgTSecoKvJht8dGMo3SC6vMXbufKItn3F2J5KUwo0RXWPA5kzjsB55z9tTIpq75584CQm8Rr6IOjbr-5MEcOpsRpmNYJJPLejKPP6CfeLFBw/s1870/40B5AE3A-A5C2-4943-9A41-130D56FB415B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: x-large;"><img border="0" data-original-height="1870" data-original-width="1248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OL2CGF5IqIniTV1rZBaC3rtsHqbCLyjX3y8Hsa3l94oxx06UVwU9kpadcCHJwowJN1i0_4Xx8rSNrpqgTSecoKvJht8dGMo3SC6vMXbufKItn3F2J5KUwo0RXWPA5kzjsB55z9tTIpq75584CQm8Rr6IOjbr-5MEcOpsRpmNYJJPLejKPP6CfeLFBw/w428-h640/40B5AE3A-A5C2-4943-9A41-130D56FB415B.jpeg" width="428" /></span></a></div><span style="font-family: arial; font-size: x-large;"><br /> There are many methods to cook a pork tenderloin. Grill, oven or crockpot are my favorite ways and each are pretty easy. With either of these methods I always marinate the pork for 8-12 hours, then give it a good searing, about 2-3 minutes on each side. </span><p></p><p><span style="font-family: arial; font-size: x-large;">Do you have a favorite marinade or do you try the store bought versions like this Italian seasoned pork tenderloin from Aldis? </span></p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(8, 17, 68); color: #081144; letter-spacing: 0.3px; margin: 0px 0px 30px; padding: 0px;"><span style="font-family: arial; font-size: x-large;">Always use a meat thermometer to determine whether your pork tenderloin is done. It should register at 160 F for the meat to turn out white. You can also cook it <span class="_Tgc" style="box-sizing: border-box;">until the internal temperature reaches between 145° and 160° F. At this temperature it will be a little pink inside, but still safe.<br style="box-sizing: border-box;" /></span></span></p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(8, 17, 68); color: #081144; letter-spacing: 0.3px; margin: 0px 0px 30px; padding: 0px;"><span style="font-family: arial; font-size: x-large;">I cooked my pork roast at 375 F for 1 hour. It ends up being 20 minutes per pound. Therefore cooking time will vary depending on the size of the roast and your oven. Start checking with a meat thermometer after 50 minutes.</span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-4712341459388490002023-03-05T15:06:00.003-05:002023-03-05T15:06:31.960-05:00Cheater’s Lasagna….A Monday Meatless Meal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAmL4_1Nc0n09ua3eWxJJtMilWqYraqIAOjj7ZELwIZkoBZ4hH6AFTBEaiVtBU__H11uowVhIeh0dbG050m9D6kbkdL7OU0BzF6kunbZZbN3SkiC3SMmFL7WRvm1glgnGy0Wv8OOKQ9SsF9bWj5Avd0E8KFIN96UtQjgJSScZMlf2EHCQQ_kJfCThrA/s1887/7AD20160-1764-4CBC-ADFA-34896775C641.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1887" data-original-width="1260" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAmL4_1Nc0n09ua3eWxJJtMilWqYraqIAOjj7ZELwIZkoBZ4hH6AFTBEaiVtBU__H11uowVhIeh0dbG050m9D6kbkdL7OU0BzF6kunbZZbN3SkiC3SMmFL7WRvm1glgnGy0Wv8OOKQ9SsF9bWj5Avd0E8KFIN96UtQjgJSScZMlf2EHCQQ_kJfCThrA/w428-h640/7AD20160-1764-4CBC-ADFA-34896775C641.jpeg" width="428" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <span style="font-size: x-large;">I love cheater’s recipes, making something delicious in half the time. With this lasagna recipe we switched out lasagna noodles with cheese filled ravioli. Not much prep work with this recipe either. Again I’m using Bertolli’s Rustic Cut with Hearty Vegetables instead of their original Marinara sauce. The thicker the better if you are serving this recipe as a Monday Meatless Meal. You can switch it out with their Bolognese Sauce with meat, if you prefer </span><p></p><p><span style="font-size: x-large;">While it’s baking make a side salad and don’t forget to serve it with your favorite red wine 🍷! Buon Appetito! Serves 4 </span></p><p><span style="font-size: x-large;">Ingredients: </span></p><p><span style="font-size: x-large;">Olive oil for greasing baking dish</span></p><p><span style="font-size: x-large;">1 1/2 lbs cheese ravioli </span></p><p><span style="font-size: x-large;">3 cups Bertolli’s Rustic Cut with Hearty Vegetables </span></p><p><span style="font-size: x-large;">2 cups shredded mozzarella cheese </span></p><p><span style="font-size: x-large;">Directions:</span></p><p><span style="font-size: x-large;">Preheat oven to 400F. Line a baking sheet with foil. Grease a 3 qt baking dish with olive oil and set on the baking sheet. </span></p><p><span style="font-size: x-large;">Spread half the ravioli in an even layer over the bottom of the baking dish. Top with half of the sauce and mozzarella cheese. Repeat for the second layer. Cover dish with foil.</span></p><p><span style="font-size: x-large;">Bake for 30 minutes, then remove foil and continue to bake until cheese is golden brown on top, about 10 minutes. Let cool 10 minutes prior to serving.</span></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-45383518526117000802023-02-24T21:52:00.004-05:002023-03-15T13:49:33.945-04:00Bertolli’s Crockpot Chicken Cacciatore <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbQ3ykYJpZ2U0Mc3kU3PeklR3mQHhvvBnPgw486rhbiWtWIAlmSNL74nFlzQWNyqdRtQ9ohT0BaUSPMt5HkhEwFuDyF5RIPRgQcq0dxZBdpB-Xpp8Bzhgku5trLwfnU_vawc4eGDW8ql8irE_LhbXsa816_55LvV2k4Y-YAGe2QBXiwnXZ8kCbzuEPQ/s1855/04DD06AF-EF4E-4D65-BCA1-B4CAB605A0B3.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1855" data-original-width="1046" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbQ3ykYJpZ2U0Mc3kU3PeklR3mQHhvvBnPgw486rhbiWtWIAlmSNL74nFlzQWNyqdRtQ9ohT0BaUSPMt5HkhEwFuDyF5RIPRgQcq0dxZBdpB-Xpp8Bzhgku5trLwfnU_vawc4eGDW8ql8irE_LhbXsa816_55LvV2k4Y-YAGe2QBXiwnXZ8kCbzuEPQ/w225-h400/04DD06AF-EF4E-4D65-BCA1-B4CAB605A0B3.jpeg" width="225" /></a></div><span style="font-size: large;">According to Bertolli this Crockpot Chicken Cacciatore is an authentic Italian cuisine that is light, simple and flavorful. Made with a few of Bertolli’s ingredients: Bertolli Extra Virgin Olive Oil and their new (not in Meijer 😡) Bertolli Rustic Cut Roasted Garlic Marinara with Hearty Vegetable Sauce. You can’t go wrong. Serves 4 Total Crockpot Time: 4 hours high or 8 hours low. </span><p></p><p><span style="font-size: large;">Ingredients: </span></p><p><span style="font-size: large;">6 - 8 boneless, skin-on chicken thighs, trimmed </span></p><p><span style="font-size: large;">Salt and pepper, to taste</span></p><p><span style="font-size: large;">2 teaspoons Bertolli Extra Virgin Olive Oil</span></p><p><span style="font-size: large;">1/2 large yellow onion, sliced</span></p><p><span style="font-size: large;">5 cloves garlic, sliced</span></p><p><span style="font-size: large;">1 24oz jar Bertolli Rustic Cut Garlic Mainard with Vegetable Sauce</span></p><p><span style="font-size: large;">1/2 each green and red bell peppers, sliced</span></p><p><span style="font-size: large;">8 oz sliced brown mushrooms </span></p><p><span style="font-size: large;">1 cup pitted Kalamata olives </span></p><p><span style="font-size: large;">2 tablespoons capers</span></p><p><span style="font-size: large;">4 springs fresh thyme </span></p><p><span style="font-size: large;">1 bay leaf</span></p><p><span style="font-size: large;">1/2 lemon, thinly sliced </span></p><p><span style="font-size: large;">16 oz spaghetti, cooked</span></p><p><span style="font-size: large;">2 tablespoons chopped fresh parsley </span></p><p><span style="font-size: large;">1/4 cup shaved Parmesan cheese </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Directions: </span></p><p><span style="font-size: large;">Pat dry and season chicken with salt and pepper. In a large skillet on medium/high heat add the olive oil and add the chicken skin side down. Cook 2-3 minutes on each side until golden brown and then set aside. </span></p><p><span style="font-size: large;">In the same skillet add the onions, cook 5-7 minutes until translucent then add the garlic and cook 30 seconds more. Transfer to crockpot.</span></p><p><span style="font-size: large;">In the crockpot also add the following: sauce, peppers, mushrooms, olives, capers, thyme, bay leaf and salt and pepper, to taste. Stir to combine. Nestle chicken into mixture and top with lemon slices. Cover and cook high 4 hours or low 8 hours. Remove bay leaf. Serve on top of spaghetti with chicken and the sauce. Sprinkle with freshly chopped parsley and shaved Parmesan cheese. </span><br /> </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-65846285283705831102023-02-20T22:34:00.000-05:002023-02-20T22:34:41.748-05:00Italian Spinach Parmesan Chicken or Is it Chicken Florentine? <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbTDUk2PxefHMz7Srxk2mY1SkfMtXgCXby073pQ8ojip8yqg1TcUV1Lb_dOnOx2RWnJQ7Yz0O6VBsnLkVOwOT5-wkJOAyrSd6GM5ykSSZwivlK1J6B1Vrn7Tm01PwcSpkv4L_MuG5J8_m4eqXhZGTkUE-bZ_LO7vAqgQbDQUiDdufEZhXlnJodE4Gog/s1864/CB36B35B-5898-4366-8A20-EFC00B7E1CF5.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1864" data-original-width="1051" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbTDUk2PxefHMz7Srxk2mY1SkfMtXgCXby073pQ8ojip8yqg1TcUV1Lb_dOnOx2RWnJQ7Yz0O6VBsnLkVOwOT5-wkJOAyrSd6GM5ykSSZwivlK1J6B1Vrn7Tm01PwcSpkv4L_MuG5J8_m4eqXhZGTkUE-bZ_LO7vAqgQbDQUiDdufEZhXlnJodE4Gog/w225-h400/CB36B35B-5898-4366-8A20-EFC00B7E1CF5.jpeg" width="225" /></a></div>It’s close, but I think it’s a bit more thick then the creamy Florentine also we are adding mushrooms. I’m going to make a Parmesan roux with some Italian seasoning and minced garlic. We are serving 4, so I need 4 chicken breasts seasoned with salt and pepper and cooked in a large skillet with 1 tablespoon olive oil. Check the temperature prior to setting aside to insure the internal temperature reaches 165F. <p></p><p>In the same skillet add a tablespoon of olive oil when heated add 8oz sliced brown mushrooms, sauté for 3-4 minutes.</p><p>Roux ingredients:</p><p>1 1/2 tablespoon butter </p><p>1 1/2 tablespoon flour </p><p>1 tablespoon minced garlic </p><p>2 tablespoons Italian seasoning </p><p>1 1/2 cups half & half</p><p>1/2 cup shredded Parmesan cheese </p><p>Roux directions:</p><p>In a large saucepan add in your butter when melted whisk in the flour. Once combined gradually add in the half & half whisking as you go to get rid of any lumps. Add in your Italian seasoning, garlic and cheese and whisk until cheese melts. If too thick add in extra half & half. </p><p>Pour the roux over the mushrooms and add in the spinach. Stir until the spinach wilts. Return the chicken to the pan and pour some of the mixture over the chicken cook until heated through. </p><p><br /></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-23666748081537166032023-01-06T17:54:00.001-05:002023-01-06T18:25:06.843-05:00Penne Chicken Florentine My Way <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNdCTtzYEr7v1n-14PRONZ33VUeLRffIUweIluXDQYkNYqcZsnJU0L0tMkZkFNQeBMJc7YAAVYZ7jsxfoS33oACjR1x_cBOI3J8yQgrayl_qvXsk-dfrTtKMlPZV8hPfiVd1dCRDAz6d71X6CwpDYiT8Pd-ZgYw6O6ruvc3_narp5ZDWEtmNGjyHMmw/s1857/A8F06289-D9F5-4FCB-B2D8-BD494A31E190.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1857" data-original-width="1254" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNdCTtzYEr7v1n-14PRONZ33VUeLRffIUweIluXDQYkNYqcZsnJU0L0tMkZkFNQeBMJc7YAAVYZ7jsxfoS33oACjR1x_cBOI3J8yQgrayl_qvXsk-dfrTtKMlPZV8hPfiVd1dCRDAz6d71X6CwpDYiT8Pd-ZgYw6O6ruvc3_narp5ZDWEtmNGjyHMmw/s320/A8F06289-D9F5-4FCB-B2D8-BD494A31E190.jpeg" width="216" /></a></div><br /> Basically Chicken Florentine is chicken in a cream sauce with some cheese and spinach. I added some ingredients to mine as you can see in the picture there’s a big mushroom on top. I did cheat and didn’t make my own cream sauce I used a jar of <p></p><h1 class="product-info__title" data-text="Bertolli Creamy Basil Alfredo Sauce with Aged Parmesan Cheese, Made with Fresh Cream and Real Butter, 15 OZ" style="-webkit-hyphens: none; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: inherit; color: #2a2e30; font-family: "Source Sans Pro", "Helvetica Neue", tahoma, arial, sans-serif; font-size: 24px; font-weight: 400; line-height: 1.375; margin-bottom: 4px; margin-top: 0px;">Bertolli Creamy Basil Alfredo Sauce with Aged Parmesan Cheese, Made with Fresh Cream and Real Butter</h1><div>that I found at Meijer. </div><div><br /></div><div>With this recipe I had 2 skillets and one large sauce pan pretty much going simultaneously. I started with the 3 chicken breasts I found on sale at Meijer for 1/2 price (4.26) because they were close to sell by date. And they were delicious. </div><div><br /></div><div><h1 class="product-info__title" data-text="Cooks Venture Pasture Raised Heirloom Boneless Skinless Chicken Breast Fillet" style="-webkit-hyphens: none; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: inherit; color: #2a2e30; font-family: "Source Sans Pro", "Helvetica Neue", tahoma, arial, sans-serif; font-size: 24px; font-weight: 400; line-height: 1.375; margin-bottom: 4px; margin-top: 0px;">Cooks Venture Pasture Raised Heirloom Boneless Skinless Chicken Breast Fillets</h1></div><div>I added a tablespoon of olive oil to the larger skillet, salt and peppered the breasts and cooked them to the internal temperature of 165f. In the other skillet I added a tablespoon and a half of ghee (or a tablespoon of olive oil and a 1/2 tablespoon of butter) and cooked up some sliced brown mushrooms. Now I cooked the entire package and you only needed a third of the 8 oz package. But it’s up to you how many mushrooms you want…make this your way.</div><div><br /></div><div>In a 3 quart sauce pan add water and salt when boils cook a 1/2 pkg or 8 oz. of penne pasta for 15 minutes. </div><div><br /></div><div>When the chicken was done I removed it onto a paper plate lined with a paper towel to absorb any oil. Same skillet add the 1/2-3/4th jar of Alfredo sauce (wish I used more and I will add some to my leftovers), 1/2 jar of chopped Sun-dried tomatoes and a good two handfuls of spinach. Here I go again, I had spinach in a spinach and spring salad mix and I just used that. Just as good. Cook until greens wilt, about 5 to 10 minutes. Add the chicken, mushrooms, drain and add the penne pasta and top with some dried basil flakes. Add salt and pepper, if needed. Cook until heated through, about 5-8 minutes and serve. Buon appetito!</div><div><br /></div><div>Remember: 1 breast per person per serving. More breasts and pasta, you’ll need more sauce, sun-dried tomatoes, mushrooms and greens. This recipe took me about an hour. </div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-22627229653635466102022-12-05T14:02:00.004-05:002022-12-05T14:02:56.243-05:00The Best Italian Baked Chicken Ever <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZTR86MdTYvwpMMRACYdci3mWlcV_0G_hVPXI3MFEF6GKA_Gz8qezcurph6q2W_6hGYoyI51N3-Sji4dOj0rjxa-F4c1TjtPUgv4iH6jJRrJTk-ubFcFA3AkcFNFvZ17wDT0DSG0y22Tdhm_zk2u35EDXWlI-f3NIGL9hKq3mbv1D2Fp_3wYKMXnsrQ/s1937/01F1CD2C-4520-457A-B990-7172C8C49A36.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1937" data-original-width="1301" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZTR86MdTYvwpMMRACYdci3mWlcV_0G_hVPXI3MFEF6GKA_Gz8qezcurph6q2W_6hGYoyI51N3-Sji4dOj0rjxa-F4c1TjtPUgv4iH6jJRrJTk-ubFcFA3AkcFNFvZ17wDT0DSG0y22Tdhm_zk2u35EDXWlI-f3NIGL9hKq3mbv1D2Fp_3wYKMXnsrQ/s320/01F1CD2C-4520-457A-B990-7172C8C49A36.jpeg" width="215" /></a></div><br /> <span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Have you ever wanted to cook the same baked chicken over and over, because it’s just so good?! This is mine and I bet it will be your next best baked chicken. It doesn’t matter if you use breasts or thighs each are delicious. First and foremost please defrost your chicken and marinate it in Italian dressing over night. I just made sure it was submersed in a combination of vinegar, oil and Italian seasonings. Cover bowl and refrigerate 8-12 hours. Remember that 1 breast vs 2 thighs per person. Prep time 15 minutes. Cooking time 45 minutes in a 375 degree preheated oven. Servings: 2-4</span><p></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;"></p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">In a 12x9 ovenproof baking dish coat with a nonstick spray. Place the chicken in the baking dish. That size baking dish would hold 4 breasts or thighs nicely. </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Topping Ingredients: </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">1/2 cup mayonnaise </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">1/2 cup plain whole milk yogurt </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">1/2 tablespoon garlic powder </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">1 cup fontina cheese grated, divided </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">1/2 tablespoon Italian seasoning </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Salt and pepper, to taste</p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">Mix all of the ingredients together with just half of the cheese. Poor over the chicken, then top with the remaining cheese and a tablespoon of Italian bread crumbs on each piece of chicken. Bake for 45 minutes in your 375 degree preheated oven and Enjoy! </p><p style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.199999809265137px;">PS: Why Fontina cheese? You can substitute with provolone, Parmesan or mozzarella or a combination of these. Fontina is made from Italian cow’s milk..try it you’ll like it.</p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-79045250163045673032021-03-28T13:24:00.003-04:002021-03-28T13:24:44.335-04:00Italian Cream Cheese Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FBoSlXaLxLrL-1gFqsDybIgJ3claEF0gZ1afjb36ISAKGVzbPTD322G73JO92jSTkbp0OBkjI64h4X1EqCg5XBNYQV-ybU0z2eM1VTr8JHrqZqfGabD5TNFIuXrwIHtgh-Hf3kd3zmw2/s991/46E746C8-6E5E-421A-B56D-A386B1C85974.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: times; font-size: large;"><img border="0" data-original-height="991" data-original-width="692" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FBoSlXaLxLrL-1gFqsDybIgJ3claEF0gZ1afjb36ISAKGVzbPTD322G73JO92jSTkbp0OBkjI64h4X1EqCg5XBNYQV-ybU0z2eM1VTr8JHrqZqfGabD5TNFIuXrwIHtgh-Hf3kd3zmw2/s320/46E746C8-6E5E-421A-B56D-A386B1C85974.jpeg" /></span></a></div><span style="font-family: times; font-size: large;">For the love of cake, this Italian Cream Cheese Cake is moist and flavorful because it’s made with buttermilk. For coconut lovers you can add this ingredient, but I’m leaving it as an option. If using, the<span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;"> rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special.</span></span><p></p><p><span style="font-family: times; font-size: large;"><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;">This vintage cake dubbed "Italian Cream Cake" is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream </span>cake<span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;"> recipes </span><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;">often call for all shortening in the batter. However, this recipe is splitting the required shortening in half with the other half using real butter</span><a href="https://www.melissassouthernstylekitchen.com/coconut-pecan-icing-and-german-chocolate-cake/" rel="noopener noreferrer" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; color: #fb6a4a; letter-spacing: 0.5px; transition: all 0.1s ease-in-out;" target="_blank">.</a><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;"> </span></span></p><p><span style="font-family: times; font-size: large;"><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;"> While</span><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;"> it does take several steps to create this </span>cake<span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(1, 1, 1); color: #010101; letter-spacing: 0.5px;"> it's a labor of love well worth the effort when you see the delight on the faces of your family and friends. Serves 16 Total Time 1 hour</span></span></p><p><span style="font-family: times; font-size: large;">Ingredients:</span></p><ul class="recipe-ingredients__list recipe-ingredients__collection splitColumns" style="-webkit-text-size-adjust: 100%; caret-color: rgb(68, 68, 68); color: #444444; column-count: 2; column-fill: balance; column-gap: 10px; column-width: auto; height: auto !important; list-style: none !important; margin-left: 0px !important; padding-left: 0px; width: 700.328125px;"><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1/2 cup butter, softened</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1/2 cup shortening</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">2 cups sugar</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">5 large eggs, separated, room temperature</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1 teaspoon vanilla extract</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">2 cups all-purpose flour</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1 teaspoon baking soda</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1 cup buttermilk</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1-1/2 cups sweetened shredded coconut, optional </span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1 cup chopped pecans</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span class="sIngredient" style="font-weight: 700;"><span style="font-family: times; font-size: large;">CREAM CHEESE FROSTING:</span></span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">11 ounces cream cheese, softened</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">3/4 cup butter, softened</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">6 cups confectioners' sugar</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">1-1/2 teaspoons vanilla extract</span></li><li style="border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; break-inside: avoid; list-style-type: none !important; padding: 5px;"><span style="font-family: times; font-size: large;">3/4 cup chopped pecans</span></li></ul><div><span style="color: #444444; font-family: times; font-size: large;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(68, 68, 68);">Directions: </span></span></div><div><div class="recipe-directions mobile-expand-section" style="-webkit-text-size-adjust: 100%; caret-color: rgb(68, 68, 68); color: #444444;"><ul class="recipe-directions__list" style="counter-reset: custom-counter 0; margin-left: 0px !important;"><li class="recipe-directions__item" style="display: flex; list-style-type: none !important; margin-bottom: 20px;"><span style="font-family: times;"><span style="font-size: large;">Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.</span></span></li><li class="recipe-directions__item" style="display: flex; list-style-type: none !important; margin-bottom: 20px;"><span style="font-family: times;"><span style="font-size: large;">In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.</span></span></li><li class="recipe-directions__item" style="display: flex; list-style-type: none !important; margin-bottom: 20px;"><span style="font-family: times;"><span style="font-size: large;">Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.</span></span></li><li class="recipe-directions__item" style="display: flex; list-style-type: none !important; margin-bottom: 20px;"><span style="font-family: times;"><span style="font-size: large;">For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.</span></span></li></ul></div><span style="font-family: times; font-size: large;"><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" /></span></div><div><span style="color: #444444; font-family: times; font-size: large;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(68, 68, 68);"><br /></span></span></div><div><span style="color: #444444; font-family: montserrat, Arial, Helvetica, sans-serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(68, 68, 68);"><br /></span></span></div>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-91326378472601344732021-03-16T19:45:00.000-04:002021-03-16T19:45:06.181-04:00Tuscan Salmon <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwV6JWrkgHb9kR-44OWQHTm8z5sGi31qECFzHp-sSgEC3ObxmFZ8_2bDQWrp7OYoXJFfMzOgLrwCGohr6cyItq0zaqLB1qwjHHkANno3jRukbhvc5j0ZedGgffNc8LR-Fs8CgXq3scboW/s1506/EDB7C8E7-FAFC-45FA-BD03-521D7324B375.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1506" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwV6JWrkgHb9kR-44OWQHTm8z5sGi31qECFzHp-sSgEC3ObxmFZ8_2bDQWrp7OYoXJFfMzOgLrwCGohr6cyItq0zaqLB1qwjHHkANno3jRukbhvc5j0ZedGgffNc8LR-Fs8CgXq3scboW/s320/EDB7C8E7-FAFC-45FA-BD03-521D7324B375.jpeg" /></a></div><p></p><h3 class="font-serif py-4" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; -webkit-text-size-adjust: 100%; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; caret-color: rgb(102, 102, 102); color: #666666; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif; font-weight: inherit; margin: 0px; padding-bottom: 1rem; padding-top: 1rem; position: relative;"><span style="font-size: x-large;">Serve this creamy, garlic Tuscan Salmon over a bed of rice, pasta, or your favorite steamed veggies! This recipe is equal parts simple and flavorful—the best combination. Serves 3 Total Time 30 minutes </span></h3><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><br /></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;">Ingredients: </span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"><span style="font-size: x-large;"><br /></span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"><span style="font-size: x-large;">3 salmon fillets </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">2 teaspoons olive oil</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">2 tablespoons butter</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">5 cloves garlic, finely diced</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">1 small yellow onion, diced</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">1/3 cup vegetable broth</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">5ounces jarred sun-dried tomato in oil, drained or fresh grape tomatoes</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">1 3/4 cups heavy cream</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">Salt and pepper, to taste</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">3 cups baby spinach leaves</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">1/2 cup grated Parmesan</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="font-size: x-large;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;">1 tablespoon fresh parsley, chopped</span><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"> </span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"><span style="font-size: x-large;"><br /></span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><span style="-webkit-text-size-adjust: 100%; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif;"><span style="font-size: x-large;">Directions:</span></span></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"><div class="block pb-2" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; -webkit-text-size-adjust: 100%; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Lato, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, BlinkMacSystemFont, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; padding-bottom: 0.5rem;"><div style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box;"><p class="font-serif" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif; margin: 0px;"><span style="font-size: x-large;"><br /></span></p><p class="font-serif" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif; margin: 0px;"><span style="font-size: x-large;">Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove them from the pan and set them aside.</span></p></div></div><div class="block pb-2" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; -webkit-text-size-adjust: 100%; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Lato, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, BlinkMacSystemFont, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; padding-bottom: 0.5rem;"><div style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box;"><span style="font-size: x-large;"><br /></span><p class="font-serif" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif; margin: 0px;"><span style="font-size: x-large;">In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. </span></p></div></div><div class="block pb-2" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; -webkit-text-size-adjust: 100%; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Lato, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, BlinkMacSystemFont, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; padding-bottom: 0.5rem;"><div style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box;"><span style="font-size: x-large;"><br /></span><p class="font-serif" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif; margin: 0px;"><span style="font-size: x-large;">Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.</span></p></div></div><div class="block pb-2" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; -webkit-text-size-adjust: 100%; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Lato, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, BlinkMacSystemFont, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; padding-bottom: 0.5rem;"><div style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box;"><span style="font-size: x-large;"><br /></span><p class="font-serif" style="--tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty, ); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; border: 0px solid rgb(229, 231, 235); box-sizing: border-box; font-family: Merriweather, ui-serif, Georgia, Cambria, "Times New Roman", Times, serif; margin: 0px;"><span style="font-size: x-large;">Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for another minute until cheese melts through. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.</span></p></div></div></div><p><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" /> </p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-69418756085828238752020-12-15T19:09:00.000-05:002020-12-15T19:09:54.055-05:00Cheese Tortellini with Tomatoes and Mushrooms <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGrjagXHvt0MztiTvMBXfygLaAnJ_Z8gjEbTF6mlareyR9R9QlmdkLQV5veafCsp12z39J_YZ3WmY97LxzAkBYmd8ngMnbvB15WLSPZHs1YRZsFFcpJfqN1u5eLY_KarwmQRUB_j6Gqi1/s875/1F53C72D-713B-4123-8D4F-1B51B0A04069.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="875" data-original-width="629" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGrjagXHvt0MztiTvMBXfygLaAnJ_Z8gjEbTF6mlareyR9R9QlmdkLQV5veafCsp12z39J_YZ3WmY97LxzAkBYmd8ngMnbvB15WLSPZHs1YRZsFFcpJfqN1u5eLY_KarwmQRUB_j6Gqi1/s320/1F53C72D-713B-4123-8D4F-1B51B0A04069.jpeg" /></a></div><br />Cheese Tortellini with Tomatoes and Mushrooms is a quick meal you can make anytime during the week. This is a meatless meal, but you can add sausage, if you prefer. Serve with a salad, rolls and a glass of your favorite beverage. You will be making extra sauce you can freeze and use at a later date. Serves 4 Total Time: 20 minutes <p></p><p>Ingredients:</p><p>19oz package of cheese tortellini, cooked according to the package instructions </p><p>Sauce:</p><p>2 tablespoons olive oil </p><p>1/2 red onion, diced</p><p>2 garlic cloves, smashed </p><p>8-10 large brown mushrooms, sliced</p><p>2 tablespoons tomato paste</p><p>1 can tomato sauce </p><p>1 large can tomatoes </p><p>1 tablespoon each basil, parsley and Italian seasoning </p><p>Salt and pepper, to taste </p><p><br /></p><p>Directions: </p><p>In a large saucepan on med/high heat add the olive oil, when hot add the onions until softened then add the garlic and cook until fragrant about 1-2 minutes. Stir in the mushrooms and cook until browned. Add in the tomato paste, tomato sauce and the tomatoes. If you are using whole tomatoes cut them in quarters using a knife. Stir and reduce heat to low let simmer for 10 minutes. </p><p>In a large bowl add your cooked tortellini and then pour on enough sauce to cover (about half). Stir to combine. Taste to see if any seasoning is needed. Serve. Freeze remaining sauce. </p><p><br /></p><p><br /></p><p><br /></p>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-6358183604846109382020-09-25T15:31:00.001-04:002020-09-25T15:31:44.099-04:00Instant Pot Pepper Soup with Italian Sausage <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoq8fxX970NdylwUOuclYqWU29keWH9ng9u0ROs0THDkz4vZym553gq6o7qf8sorO2uT1hquhpWqQimNnPPF4UQOHsHbY8oaMWJ9kY10LkMZekZwqTqC1mFACQ-sYW1NMZLSN7KykN7j1/s1600/24A40F58-212F-41B9-AEC9-56CDEF966E9E.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1535" data-original-width="1088" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoq8fxX970NdylwUOuclYqWU29keWH9ng9u0ROs0THDkz4vZym553gq6o7qf8sorO2uT1hquhpWqQimNnPPF4UQOHsHbY8oaMWJ9kY10LkMZekZwqTqC1mFACQ-sYW1NMZLSN7KykN7j1/s400/24A40F58-212F-41B9-AEC9-56CDEF966E9E.jpeg" width="282" /></span></a></div>
<span style="font-size: large;">I went to Sam’s Club and bought some peppers, but it’s not just some, it’s...what are we going to do with all these peppers??? It’s my favorite time of year to make soups, especially in my Instant Pot. I love a good pepper soup made with Italian sausage, onions, rice and seasonings. All you need is a side salad and some Italian crusty bread....don’t forget the wine. Serves 4 Total Time 15 minutes + time to come to pressure. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 lb Italian sausage</span><br />
<span style="font-size: large;">1 teaspoon each garlic powder, onion powder and Italian seasoning </span><br />
<span style="font-size: large;">1/4 teaspoon red pepper flakes, optional </span><br />
<span style="font-size: large;">Salt and pepper, to taste </span><br />
<span style="font-size: large;">3 bell peppers, seeded and diced</span><br />
<span style="font-size: large;">1 15oz can tomato sauce</span><br />
<span style="font-size: large;">5 cups vegetable or beef broth </span><br />
<span style="font-size: large;">3/4 cup long grain white or jasmine rice </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Turn on your Instant Pot to sauté add the sausage and seasonings, salt and pepper, to taste. Cook until sausage has browned. Turn off sauté setting. Add in the broth and scrape any brown bits off the bottom (that’s the good stuff). Add in remaining ingredients, stir to combine. Cover, close steam valve and cook on high pressure for 10 minutes. Let sit 5 minutes before releasing steam. Open lid carefully. Serve immediately. </span><br />
<span style="font-size: large;"><br /></span>
<br />Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-12426930425315937802020-09-14T20:59:00.001-04:002020-09-14T20:59:32.846-04:00Quick Spinach Ravioli Bake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHUAHRWF8yOR0KGkP1Z6koY6Nl81hF5NCtN6degQtYp06Z1aWiKK-sW0DgBQHeozG-DajHsY2zOlZAZNwHe5fujXHEMJeU_06vVo2XQ83wmcs0mZTSSebCQqEq3KLNdxsLhy3K0ONwA7f/s1600/204BF058-96E7-4339-96FE-E2A7202AA74B.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="1083" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHUAHRWF8yOR0KGkP1Z6koY6Nl81hF5NCtN6degQtYp06Z1aWiKK-sW0DgBQHeozG-DajHsY2zOlZAZNwHe5fujXHEMJeU_06vVo2XQ83wmcs0mZTSSebCQqEq3KLNdxsLhy3K0ONwA7f/s400/204BF058-96E7-4339-96FE-E2A7202AA74B.jpeg" width="281" /></span></a></div>
<span style="font-size: large;">Want to make something quick for dinner tonight? This Quick Spinach Ravioli Bake only takes 10 minutes in the oven. Just add a side salad and some crusty Italian bread for a delicious meal. Serves 6 Total Time: 30 minutes </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">19 oz pkg of spinach ravioli </span><br />
<span style="font-size: large;">1 26oz jar of chunky pasta sauce</span><br />
<span style="font-size: large;">1 6oz bag of baby spinach </span><br />
<span style="font-size: large;">1 tablespoon dried basil + dash or two to garnish </span><br />
<span style="font-size: large;">8 oz shredded mozzarella </span><br />
<span style="font-size: large;">Salt and pepper, to taste </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cook ravioli according to package instructions. My package suggested 5 minutes if frozen or 4 minutes if refrigerated. Drain and add to a 9x13-inch oven proof dish. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a saucepan add the pasta sauce, basil and spinach. Cook on medium heat until spinach wilts. Pour over ravioli. Top with cheese and bake for 10 minutes in a preheated 400F oven, or until the sauce is bubbly and the cheese has melted. Garnish with a dash or two of dried basil. Salt and pepper, to taste. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Notes: I didn’t have chunky pasta sauce so I add 4 tomatoes, I removed the skins and chopped them into bite size pieces. I cooked them with the pasta sauce, basil and spinach. To remove the skin easily you slice an X on the top and bottom of the tomato, boil them for 5 minutes, then place them in an ice bath. You should see the skins crack while boiling. When cooled the skins should just slide right off. </span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-64882390292878218192020-07-27T12:44:00.002-04:002020-07-27T12:44:48.436-04:00Bacon Spinach Tortellini Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFokrqXtw6Nw5ZDeL9Djbkf-dJ59afsNTzYAIY_IU7qujnOdKCnIJZC79NhQ-yothkEabN_ewCQOVk1melie7Q7zWiyD1d89s5zrLt6eeqtNBhumrWqNQSVx6Zt3LdEWWj7HjEmjvmn9BA/s1600/75C00D53-4923-45FF-A8E7-95E6D84E2930.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1519" data-original-width="1079" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFokrqXtw6Nw5ZDeL9Djbkf-dJ59afsNTzYAIY_IU7qujnOdKCnIJZC79NhQ-yothkEabN_ewCQOVk1melie7Q7zWiyD1d89s5zrLt6eeqtNBhumrWqNQSVx6Zt3LdEWWj7HjEmjvmn9BA/s400/75C00D53-4923-45FF-A8E7-95E6D84E2930.jpeg" width="283" /></span></a></div>
<span style="font-size: large;">This Bacon Spinach Tortellini Bake is easy to make with only 6 ingredients, unless you want to make homemade Alfredo sauce. I’ve provided a link below for the Alfredo recipe. It’s very simple just a white roux and Parmesan cheese minus all the extra ingredients you find in a jar. Serves 6 Total Time: 70 minutes </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1
jar (15 oz) Alfredo pasta sauce </span><br />
<span style="font-size: large;">1/3
cup water </span><br />
<span style="font-size: large;">1
package (19 oz) frozen cheese-filled tortellini </span><br />
<span style="font-size: large;">1/2
cup plus 2 tablespoons chopped cooked bacon </span><br />
<span style="font-size: large;">1
bag (5 oz) baby spinach, coarsely chopped </span><br />
<span style="font-size: large;">2
cups shredded mozzarella cheese (8 oz) </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish generously with cooking spray. In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and 1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 tablespoons bacon. Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes. Remove foil; bake 10 to 15 minutes longer or until bubbly around edges and hot in center.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Make your own Alfredo sauce <a href="https://www.yumyumfordumdum.com/2017/02/how-to-make-roux.html">here</a></span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-69944602639357387722020-07-16T18:30:00.000-04:002020-07-16T18:30:01.172-04:00Italian Pasta Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUFhZ5sSg0gsMBqen2y4RKFsI9ITu2AUTUj7IooBfPOXZzAApSAt5WXeFeV4ZAfh30nR9Ek4QVpfPuk5Sdl_n7UbQVGinSfYOLeZzMQbK4WrVGoqP0Apvj5RXbjE3zacSO8BlNvTnWGqN/s1600/8521689C-2B03-4A4E-A4F1-483D5C36A589.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1516" data-original-width="1075" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUFhZ5sSg0gsMBqen2y4RKFsI9ITu2AUTUj7IooBfPOXZzAApSAt5WXeFeV4ZAfh30nR9Ek4QVpfPuk5Sdl_n7UbQVGinSfYOLeZzMQbK4WrVGoqP0Apvj5RXbjE3zacSO8BlNvTnWGqN/s400/8521689C-2B03-4A4E-A4F1-483D5C36A589.jpeg" width="282" /></span></a></div>
<span style="font-size: large;">Here is another cold pasta salad for those hot nights when you don’t want to cook over a stove or even a grill. This would also be great for a cookout, pot luck or a family gathering. Serves 8 Total Time: 30 minutes </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Kosher salt </span><br />
<span style="font-size: large;">1 pound penne pasta, cooked according to package instructions </span><br />
<span style="font-size: large;">1/3 cup mayonnaise </span><br />
<span style="font-size: large;">3 tablespoons extra-virgin olive oil </span><br />
<span style="font-size: large;">3 tablespoons red wine vinegar </span><br />
<span style="font-size: large;">1 16-ounce jar giardiniera, drained and chopped </span><br />
<span style="font-size: large;">5 ounces provolone cheese, diced (1 cup) or real mozzarella </span><br />
<span style="font-size: large;">5 ounces salami, diced (1 cup) </span><br />
<span style="font-size: large;">1/4 cup chopped fresh parsley </span><br />
<span style="font-size: large;">1/4 cup chopped fresh basil </span><br />
<span style="font-size: large;">Freshly ground pepper </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the cooked penne pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper. Enjoy! </span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-31065294802053803542020-07-10T13:34:00.001-04:002020-07-10T13:40:10.470-04:00Mediterranean Pasta Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifca70v9nFXzI_7LJVFl78hH6K3qdKchBiTf9UXYUmLXVHmuYJWSsSYzZZAsq9edsz10evK_6Mmobe3j1pWwfT3goQ0MyvgJSqPwype9aBhMrdWB5gmWSDR9Ud9v3_1uQvB5hb696vE0zZ/s1600/FE567E19-D20D-4E26-895A-0ADC71D1D1FA.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1027" data-original-width="743" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifca70v9nFXzI_7LJVFl78hH6K3qdKchBiTf9UXYUmLXVHmuYJWSsSYzZZAsq9edsz10evK_6Mmobe3j1pWwfT3goQ0MyvgJSqPwype9aBhMrdWB5gmWSDR9Ud9v3_1uQvB5hb696vE0zZ/s400/FE567E19-D20D-4E26-895A-0ADC71D1D1FA.jpeg" width="288" /></span></a></div>
<span style="font-size: large;">Too hot to cook a big meal? I made this Mediterranean Pasta Salad it was just enough for a hot muggy summer night. You can also serve this as a side or add a protein if you like, try pepperoni, salami (I did) or chicken and make it a meal. Serves 4-6 Total Time: 20 minutes </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3- Cucumbers medium size, cut into bite size pieces </span><br />
<span style="font-size: large;">1-Pint Grape Tomatoes, halved or 2-3 medium tomatoes, sliced</span><br />
<span style="font-size: large;">1- Can sliced Black Olives </span><br />
<span style="font-size: large;">1/2 jar of roasted red peppers, sliced</span><br />
<span large="" style="font-size: large;">16-oz box of tri-colored rotini, cooked</span><br />
<span style="font-size: large;">1- Container Feta Cheese </span><br />
<span style="font-size: large;">1/2- Red Onion, diced </span><br />
<span style="font-size: large;">2- Tbsp Olive Oil </span><br />
<span style="font-size: large;">2- Tbsp Balsamic Vinegar </span><br />
<span style="font-size: large;">1- tsp Dried Oregano </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Instructions: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large serving bowl add the cucumber, tomatoes, onion, roasted red peppers, black olives, cooked pasta and any protein, if using. In a small bowl combine your olive oil, balsamic vinegar, and oregano. Pour dressing over veggies and toss until everything is coated.
Sprinkle the top with feta. Chill 1/2 hour before serving. </span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-88290736989742253122020-07-07T23:13:00.004-04:002020-07-07T23:13:48.670-04:00Rigatoni with Summer Bolognese <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Lg54Vv_yexw2PneD2pS5SzJFG1XZxzdqF4Jzlog1L9YMLifyZkN03B4Y4LcTNsTcfFfceXIEdwEdg-xJZ1k2-7p_G7Ig45bT79VD1f1c6omlBaHuOuK9cdCD-dGOuv6wNfjIfBBfyJBU/s1600/86AEDC57-CAAA-43D0-8648-68A2905C97C7.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1519" data-original-width="1079" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Lg54Vv_yexw2PneD2pS5SzJFG1XZxzdqF4Jzlog1L9YMLifyZkN03B4Y4LcTNsTcfFfceXIEdwEdg-xJZ1k2-7p_G7Ig45bT79VD1f1c6omlBaHuOuK9cdCD-dGOuv6wNfjIfBBfyJBU/s400/86AEDC57-CAAA-43D0-8648-68A2905C97C7.jpeg" width="283" /></span></a></div>
<span style="font-size: large;">Per Food Network, “Summer pasta dishes don’t have to all be mayonnaise drenched side dishes. Case in point: Rigatoni with Summer Bolognese. Making the most of sweet summer tomatoes, this homemade Bolognese highlights the beauty of fresh Farmer’s Market produce in a classic way. Great fresh or leftover, this dish will become a summer staple in your household.” Serves 4 Total Time: 40 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Kosher salt</span><br />
<span style="font-size: large;">10 ounces rigatoni (about 3 cups)</span><br />
<span style="font-size: large;">2 tablespoons unsalted butter</span><br />
<span style="font-size: large;">1 small onion, finely diced</span><br />
<span style="font-size: large;">2 small carrots, finely diced</span><br />
<span style="font-size: large;">4 cloves garlic, minced</span><br />
<span style="font-size: large;">Kosher salt and freshly ground pepper</span><br />
<span style="font-size: large;">1 pound ground beef</span><br />
<span style="font-size: large;">2 tablespoons tomato paste</span><br />
<span style="font-size: large;">1/4 cup dry white wine</span><br />
<span style="font-size: large;">3 cups multicolored cherry tomatoes, halved</span><br />
<span style="font-size: large;">1/2 cup fresh basil, torn</span><br />
<span style="font-size: large;">2 tablespoons grated parmesan cheese, plus more for topping</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.</span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-71296179642106271712020-06-19T15:06:00.001-04:002020-06-19T15:06:13.536-04:00Grilled Chicken with Marsala Risotto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAYC6MX5ByWZFG160upyWmGmuEwN2zahRUIgxCYni7eZqu7bCMTf4CCdKi-vCZqTfxgbGli6jZK3XZR8Y3oaGOV7kGg3UZTTYg_OOxFWM-fNu0IhdK576KK2-2CJFKTcXlRHLfsqRQ116/s1600/4A984BAA-01C5-4C17-B481-82C5E06E39EB.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1031" data-original-width="753" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAYC6MX5ByWZFG160upyWmGmuEwN2zahRUIgxCYni7eZqu7bCMTf4CCdKi-vCZqTfxgbGli6jZK3XZR8Y3oaGOV7kGg3UZTTYg_OOxFWM-fNu0IhdK576KK2-2CJFKTcXlRHLfsqRQ116/s400/4A984BAA-01C5-4C17-B481-82C5E06E39EB.jpeg" width="291" /></a></div>
<span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">This chicken marsala recipe from BH&G looks like it came from a fancy Italian restaurant, but surprise: this jazzed-up risotto recipe is actually super-doable to recreate in your own kitchen. Serves 4 Total Time: 50 minutes </span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">Ingredients:</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">2 cups thinly sliced fresh cremini mushrooms</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1/2 of a large sweet onion, thinly sliced</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1 tablespoon olive oil</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">3/4 cup uncooked Arborio rice</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">3 cloves garlic, minced</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1/3 cup dry Marsala</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">2 1/2-3 cups reduced-sodium chicken broth</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1/2 teaspoon ground black pepper</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1/4 teaspoon salt</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">14 – 16 ounces chicken breast tenderloins</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">Nonstick cooking spray</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">1/2 cup finely shredded Asiago or Parmesan cheese (2 ounces)</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"> 2 cups coarsely chopped fresh spinach leaves</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">Directions:</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes)</span><br />
<span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray.</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;" /><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 14px;"></span><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: medium;">Heat your grill or a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too quickly, reduce heat to medium. Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken...yummy!</span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-24655534607316749082020-06-13T17:01:00.002-04:002020-06-13T17:01:24.725-04:00Italian Hot Bake<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKjxZGjVTxto8YKgF3cBGSih4bg2KQ6k6Tq7VHbB2mc7ZULc6l_PQQrm6esff8_Vxl3j7lx61z_hJPBJLezb0uP20lHEjYNuWKHudUAgEoTJEq1C9vP1Ki7K4Qj0XMy0w59KrWcPedeNs/s1600/1C5B06E1-6EA0-4A88-BDA5-23B6ED378DCA.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1034" data-original-width="753" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKjxZGjVTxto8YKgF3cBGSih4bg2KQ6k6Tq7VHbB2mc7ZULc6l_PQQrm6esff8_Vxl3j7lx61z_hJPBJLezb0uP20lHEjYNuWKHudUAgEoTJEq1C9vP1Ki7K4Qj0XMy0w59KrWcPedeNs/s400/1C5B06E1-6EA0-4A88-BDA5-23B6ED378DCA.jpeg" width="291" /></span></a></div>
<span style="font-size: large;">First time I made this Italian Hot Bake, I made it exactly as written. The next time I made some changes, because I thought it needed more flavor. I used mild Italian sausage instead of ground beef, added some chopped pepperoni and sliced black olives. I did not put this in the oven. After browning the sausage and onion and green pepper I added the spices and tomato sauce. Simmered for about 20 minutes; covered. Added the pepperoni and olives, stirred. About 10 minutes before serving, I added the cooked bow ties. It was more to my liking. This is a keeper. What would you change? Serves 4 Total Time: 70 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)</span><br />
<span style="font-size: large;">1 pound lean ground beef (90% lean)</span><br />
<span style="font-size: large;">1 cup sliced fresh mushrooms, divided</span><br />
<span style="font-size: large;">1/2 cup chopped onion</span><br />
<span style="font-size: large;">1/2 cup chopped green pepper</span><br />
<span style="font-size: large;">1 teaspoon dried oregano</span><br />
<span style="font-size: large;">1/2 teaspoon garlic powder</span><br />
<span style="font-size: large;">1/4 teaspoon onion powder</span><br />
<span style="font-size: large;">1/8 teaspoon pepper</span><br />
<span style="font-size: large;">1 can (15 ounces) tomato sauce</span><br />
<span style="font-size: large;">1/2 cup shredded part-skim mozzarella cheese, divided</span><br />
<span style="font-size: large;">2 tablespoons grated Parmesan cheese, divided
</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.
Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.
Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes.
</span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-55125388281303724472020-06-05T13:02:00.000-04:002020-06-05T13:02:48.049-04:00Italian Chop Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbUBUp0ZTkuj4ZawdfWZ7Cpxhuj4VhbQA0uyD8hLC0nN3Bla9X_A4MDMMsu6tIDc78CBE03b7DY78pJV6VLRaMM_t3MgX_Gqt4c4xMAddeppHzAxnHgbWtnjLHlSWYSCRgoYB9EQNz9Yg/s1600/3381C41A-DF8F-43F9-997C-202B85769362.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1042" data-original-width="743" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbUBUp0ZTkuj4ZawdfWZ7Cpxhuj4VhbQA0uyD8hLC0nN3Bla9X_A4MDMMsu6tIDc78CBE03b7DY78pJV6VLRaMM_t3MgX_Gqt4c4xMAddeppHzAxnHgbWtnjLHlSWYSCRgoYB9EQNz9Yg/s400/3381C41A-DF8F-43F9-997C-202B85769362.jpeg" width="285" /></span></a></div>
<span style="font-size: large;">This Italian Chop Salad is great for lunch or a light dinner. Serves 2 Total Time: 15 minutes </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4 cups chopped romaine, iceberg or Bibb (Boston) lettuce </span><br />
<span style="font-size: large;">1/2 cup peeled English cucumber, cubed (no cucumber, use celery, green pepper or radishes)</span><br />
<span style="font-size: large;">1/2 cup halved cherry tomatoes or quartered Campari tomatoes </span><br />
<span style="font-size: large;">1/4 cup sliced red onion </span><br />
<span style="font-size: large;">2 tablespoons olive oil </span><br />
<span style="font-size: large;">1 tablespoon red wine vinegar </span><br />
<span style="font-size: large;">Kosher salt and black pepper, to taste </span><br />
<span style="font-size: large;">1/2 roasted red pepper, in water, chopped </span><br />
<span style="font-size: large;">1 ounce genoa salami, sliced </span><br />
<span style="font-size: large;">6 tablespoons shredded part-skim mozzarella </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Toss the lettuce, cucumbers, tomatoes, red onion with oil and vinegar, season with salt and pepper to taste.
Top with roasted red pepper, salami and mozzarella. Also good with olives, hard boiled eggs or pepperoncini </span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-29347376441920717622020-06-05T12:15:00.000-04:002020-06-05T12:15:00.707-04:00Pasta Pizza Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-H_vmS-n8k6r28dG3uhDzpknpBUXifYk8auw7Me3uJb5q2LXgY7BtGVsWYCRe4tNR1XtFa1LNZjjmRmWag_fUbAz1oV3J-J5VauTLGLQHBJZsM_a50jL9_kSSFJEEMCQFkbAMPknUNdPO/s1600/474254FF-A33C-4EF3-AC59-A2F28EA49774.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1053" data-original-width="778" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-H_vmS-n8k6r28dG3uhDzpknpBUXifYk8auw7Me3uJb5q2LXgY7BtGVsWYCRe4tNR1XtFa1LNZjjmRmWag_fUbAz1oV3J-J5VauTLGLQHBJZsM_a50jL9_kSSFJEEMCQFkbAMPknUNdPO/s400/474254FF-A33C-4EF3-AC59-A2F28EA49774.jpeg" width="295" /></span></a></div>
<span style="font-size: large;">What’s not to love when you join pizza and pasta. Make it a meatless meal and skip the pepperoni. Substitute any pizza topping to make this Pasta Pizza Bake your own. Serves 4 Total Time: 35 minutes </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">8 oz of cooked pasta, try angle hair or penne</span><br />
<span style="font-size: large;">4 teaspoons olive oil, divided </span><br />
<span style="font-size: large;">2 cups brown mushrooms, sliced</span><br />
<span style="font-size: large;">1/2 cup green pepper </span><br />
<span style="font-size: large;">1/2 cup pepperoni slices</span><br />
<span style="font-size: large;">1/4 cup onion, chopped </span><br />
<span style="font-size: large;">1/4 cup black olives, sliced </span><br />
<span style="font-size: large;">1 15oz can pizza sauce </span><br />
<span style="font-size: large;">1/2 cup shredded mozzarella </span><br />
<span style="font-size: large;">1/4 teaspoon Italian seasoning </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 400F. Cook your pasta according to package instructions, drain and set aside. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a oven proof skillet heat 1 tablespoon olive oil over medium heat then add the mushrooms, onions and peppers; sauté until tender. Remove and keep warm. Add remaining oil to skillet and increase heat to med/high. Add in the pasta and cook 5-7 minutes to form a crust. Turn pasta crust onto a plate and reduce heat to medium add pasta back in the skillet (with the undercooked on the bottom of the skillet), top with pepperoni, black olives, sautéed vegetables and sauce. Sprinkle on the mozzarella cheese and Italian seasoning. Bake until the cheese melts, about 10 minutes. </span><br />
<br />Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-40887723581252130252020-05-30T11:48:00.000-04:002020-06-04T10:52:40.420-04:00Caprese Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyLwS3fFE6G-g-QS8j9gNwUbUyPCbi8UCAWHwLRfXq_2BUCSwBEUHOIOQ7qFdCdVdBJvlGa884TpXmmPye3sNLqITfMRbHchyJr_KQlj5smnFiU7glZPImi3-MXH0IoikUFP_vEaRMQoz/s1600/9A3E308B-A16F-49A3-9146-862532D3F6FB.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1032" data-original-width="738" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyLwS3fFE6G-g-QS8j9gNwUbUyPCbi8UCAWHwLRfXq_2BUCSwBEUHOIOQ7qFdCdVdBJvlGa884TpXmmPye3sNLqITfMRbHchyJr_KQlj5smnFiU7glZPImi3-MXH0IoikUFP_vEaRMQoz/s400/9A3E308B-A16F-49A3-9146-862532D3F6FB.jpeg" width="285" /></span></a></div>
<span style="font-size: large;">I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. Serves 4-6 Total Time: 30 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3-4 Large Chicken Breasts (or 5-6 thinly sliced chicken breasts)</span><br />
<span style="font-size: large;">2 Tablespoons Olive Oil</span><br />
<span style="font-size: large;">3/4 teaspoon Dried Basil</span><br />
<span style="font-size: large;">3/4 teaspoon Dried Oregano</span><br />
<span style="font-size: large;">1/4 teaspoon Garlic Powder</span><br />
<span style="font-size: large;">1 teaspoon Salt</span><br />
<span style="font-size: large;">1/2 teaspoon Pepper</span><br />
<span style="font-size: large;">1 1/2 cups Fresh Tomatoes such as Campari or Grape, halved or quartered</span><br />
<span style="font-size: large;">1/3 cup Red Onion diced</span><br />
<span style="font-size: large;">3 Tablespoons Balsamic Vinegar</span><br />
<span style="font-size: large;">2 Tablespoons Brown Sugar</span><br />
<span style="font-size: large;">1 1/2 cups Grated Mozzarella Cheese or 4 - 8 Slices Fresh Mozzarella</span><br />
<span style="font-size: large;">Garnish optional: Fresh Italian Parsley or Basil diced</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
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<span style="font-size: large;">Preheat oven to 425 degrees.
Place chicken breast in a baking dish or cast-iron skillet. Sprinkle with olive oil, basil, oregano, garlic powder, salt, and pepper.
Place halved tomatoes and diced onion all around chicken.
Sprinkle with balsamic vinegar and brown sugar.
Bake for 18-24 minutes, depending on the thickness of chicken breast.
After chicken is cooked through and reaches an internal temperature of 160F-165F, sprinkle with mozzarella cheese.
Set oven to broil and place baking pan or skillet on the top rack. Broil for about 5 minutes, or until cheese is melted.
Sprinkle with fresh basil or Italian parsley.
Serve by drizzling balsamic sauce and tomatoes all over chicken.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvLY27f0i7MY8PURYsE_dYZwS3RCBqF6t6nUG2x2q-h383xLQqn5oODn0YIw62AxrkmXKjRAzGiCWWFLMbpQ3-IsQEb88CzHg2-BQgoNPI4VO1WCjd-lkoReMYY9Jb166e30xe1yvAhkG/s1600/313196EE-4BEB-4F81-836C-A1D3DB6CE33D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvLY27f0i7MY8PURYsE_dYZwS3RCBqF6t6nUG2x2q-h383xLQqn5oODn0YIw62AxrkmXKjRAzGiCWWFLMbpQ3-IsQEb88CzHg2-BQgoNPI4VO1WCjd-lkoReMYY9Jb166e30xe1yvAhkG/s640/313196EE-4BEB-4F81-836C-A1D3DB6CE33D.jpeg" width="480" /></a></div>
<span style="font-size: large;">Due to the size of these chicken breasts it took 40 minutes to reach the internal temperature of 165F. Very good and very easy to make. This recipe is a keeper! </span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0tag:blogger.com,1999:blog-9069915744897888850.post-53300797677194600742020-05-28T12:03:00.002-04:002020-05-28T12:03:31.233-04:00Instant Pot Ziti with Italian Chicken Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nD1Z-Q4mpl9DyPjmQPuGOlCb54H_pRLKNqdzVarx-R7-vkbcVG80amzPlSy0xj9ndxw34zARyOgw4RcpA6qa_wF3kRh2TbfafITV0MU5QAk6ROVr1Odc27_VvD7IQSGT_5dhoRldV9oq/s1600/68911B9D-6ADA-4363-A87C-D10913905978.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1032" data-original-width="739" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nD1Z-Q4mpl9DyPjmQPuGOlCb54H_pRLKNqdzVarx-R7-vkbcVG80amzPlSy0xj9ndxw34zARyOgw4RcpA6qa_wF3kRh2TbfafITV0MU5QAk6ROVr1Odc27_VvD7IQSGT_5dhoRldV9oq/s400/68911B9D-6ADA-4363-A87C-D10913905978.jpeg" width="286" /></span></a></div>
<span style="font-size: large;">So, I had to look up Italian chicken sausage and it’s actually available in stores, like Target. Have you used it before? My girls love ziti and it works with all the flavors in this recipe. Quick and easy to make any day of the week. Serves 6 Total Time: 28 minutes</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">12 ounces fully cooked Italian chicken sausage, halved lengthwise and sliced</span><br />
<span style="font-size: large;">2 red and/or yellow sweet peppers, coarsely chopped</span><br />
<span style="font-size: large;">1 28 ounce can diced tomatoes (undrained)</span><br />
<span style="font-size: large;">1 8 ounce can tomato sauce</span><br />
<span style="font-size: large;">1/2 cup chicken broth</span><br />
<span style="font-size: large;">4 cloves garlic, minced</span><br />
<span style="font-size: large;">2 teaspoons Italian seasoning, crushed</span><br />
<span style="font-size: large;">8 ounces dried ziti or bow-tie pasta</span><br />
<span style="font-size: large;">1/2 cup chopped fresh basil</span><br />
<span style="font-size: large;">1 cup shredded provolone or mozzarella cheese (4 oz)</span><br />
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<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a 6-qt. Instant Pot combine the first 7 ingredients (through Italian seasoning). Sauté, uncovered, 5 minutes to brown sausage. (Personally I’d brown the sausage then add in the remaining 6 ingredients) Stir in pasta. Lock lid in place and make sure steam valve is closed. Set on high pressure for 8 minutes. Let sit 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Gently stir in basil. Top with cheese. Cover and let stand 5 minutes or until cheese melts.</span>Yum Yum for Dum Dumhttp://www.blogger.com/profile/09346106916498828315noreply@blogger.com0