Friday, February 28, 2014

Chicken and Porcini Shepherd's Pie with Fontina Sage Potatoes

I left the skins on my potatoes, that is up to you. This was before it went into the oven to brown the top. This recipe is from the Rachael Ray Look & Cook book. This was a nice comfort food dinner, especially since it's still so cold here.

  • 2 lbs potatoes, peeled and cubed
  • salt and pepper
  • 1/2 cup whole milk
  • 4 stems fresh sage, leaves removed and thinly sliced
  • 1 cup shredded Italian Fontina Cheese
  • freshly grated nutmeg
  • 1 egg, lightly beaten
  • 1/2 oz dried porcini mushrooms
  • 2 cups chicken stock
  • 2 tbsp evoo
  • 1/4 lb diced pancetta or prosciutto
  • 1 1/2 lbs boneless, skinless chicken thighs or tenders, diced
  • 3 shallots, chopped
  • 2 medium carrots, peeled and diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup dry white wine
  1. Place the potatoes in a pot, cover with water and bring to a boil. Salt the water and cook until the potatoes are fork tender. Drain the potatoes and return to hot pot. Mash the potatoes with the milk, sage, salt , pepper and cheese. Add nutmeg to taste.
  2. While waiting for the potatoes to boil, place the porcinis in a small pot and cover with the stock. Place over medium heat and bring to a boil, then reduce the heat to low and simmer to reconstitute the mushrooms.
  3. While the mushrooms are softening heat the EVOO in a skillet over medium-high heat and preheat the broiler.
  4. Add the pancetta to the oil and crisp for 2-3 minutes. Add the chicken and cook 5-6 minutes. Add the carrots and shallots and cook for 5 minutes more.
  5. Make a well in the center of the pan and add the butter and melt it. Whisk the flour into the butter and cook for 1 minute, then add wine.
  6. Remove the porcinis from the stock and stir the stock into the chicken mixture. Chop the mushrooms and stir into the mixture. Thicken the sauce for 2 minutes and scoop the chicken into a 9x13 casserole. 
  7. Top with the potatoes, brown under the broiler for a couple minutes and serve.

Thursday, February 27, 2014

Scrapbook pages

 Trip to see the NYC tree 2012

My January project life page

 NYC Christmas 2012

 Our lawn Christmas 2012

 Our Yard Decorations Christmas 2012

Wednesday, February 26, 2014

Vinyl Lettering Frame

This was hard to photograph, please excuse the flash. I cut out the vinyl phrase with my silhouette. I can't wait to make another one of these now that I have the transferring part down pat.

Tuesday, February 25, 2014

Parmesan Crusted Chicken

I love trying new chicken recipes and this was a great find on pinterest. I made some pasta to go along with it. Here's the link so you can try this recipe:

Monday, February 24, 2014

Coffee Chocolate Chip Muffins

Since I love coffee and chocolate I had to try this recipe when I found it on pinterest. These were really good, I added some pecans to mine. Here's the link if you want to try them

Sunday, February 23, 2014

Cheesy Lasagna Bolognese

I love lasagna and when I saw this recipe I had to try it. I've never had lasagna without ricotta and this was so amazing I really didn't miss the ricotta even though it's one of my favorites. I love Brown Eyed Baker and every recipe I've tried has been amazing and never disappoints. If you don't follow her already you definitely should. Here's the link to this wonderful lasagna

Friday, February 21, 2014

Chicken Marsala

This chicken was so good and will be making it again. Was even great the next day as leftovers for lunch at work.

  • 2 skinless, boneless chicken breasts
  • salt and pepper
  • 1/2 cup flour
  • 1/2 cup olive or vegetable oil
  • 8 oz mushrooms, sliced and cleaned
  • 2 tbsp butter
  • 1/2 cup marsala wine
  • 1/4 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tbsp heavy cream
  1. Split each chicken breast through the middle to make 2 pieces.Place plasticwrap over them and pound each one flat using a meat tenderizer until they're  about 1/4'' thick. 
  2. Season each side with salt and pepper. Place some flour ona plate and dredge each piece of chicken in it.
  3. Heat the oil over medium- high heat and when the oil is hot cook each piece of chicken about 3-4 minutes per side until they're golden brown and cooked through. Place chicken when done on serving platter and cover with foil to keep warm.
  4. Reduce the heat to meadium and add butter and mushrooms. Saute mushrooms 4-5 minutes. Add marsala wine,sherry, chicken stock, white wine and heavy cream allowing liquid to reduce slightly - about 3 minutes.
  5. Pour mushrooms and sauce over chicken and serve

Thursday, February 20, 2014

Brie Mac and Cheese with Ritz Crackers

This mac& cheese was amazing, so creamy and I love how it uses different cheeses than in a regular mac & cheese. Definitely try this next time you have company for dinner. Here's the link to the recipe:

Wednesday, February 19, 2014

Baked Risotto

This was really good, but I do prefer making it on the stovetop. But was nice to not have to worry about this and stir it after a long day at work. Here's the link if you want to try:

Tuesday, February 18, 2014

Red Velvet Cupcakes

I made these for Valentine's day and they were really good. I decorated mine with pink sprinkles to make them more festive. Here's the link to the recipe

Monday, February 17, 2014

Creamy Chicken Pockets

These were delicious and a quick recipe for those nights you don't have much time to make dinner. I roasted some veggies to serve with these. Here's the link if you'd like to make them:

Sunday, February 16, 2014

Turkey, Mushroom, Bacon Puff Pastry Pockets

I made these as longer instead of the smaller pockets that the recipe shows. After they were done I cut them in half.These were so good and didn't take long to prepare so was perfect to make after working all day. Here's the link to the recipe:

Saturday, February 15, 2014

Sicilian Chicken with Red Potatoes

This recipe is from the October 2013 Rachael Ray Magazine. I used chicken thighs for this and cut them up before topping them.

  • 1 lemon,sliced into wheels
  • salt and pepper
  • 1 lb baby new potatoes (if you can't find just slice regular red potatoes like I did)
  • 3 tbsp extra virgin olive oi
  • 1 1/2 tbsp chopped fresh parsley
  • 4 chicken leg quarters, separated at the joint into drumsticks and thighs
  • 3 cloves garlic,thinly sliced
  • 1 tsp dried oregano
  • 3 scallions, trimmed and cut into 1'' pieces
  • 2 oz mixed pitted olives
  1. In a bowl,toss the lemon with 1/2 tsp salt. Let stand until softened,about 20 minutes.
  2. In a large nonstick skillet cook the potatoes in 1/2 cup water over medium-high heat, partially covered, until the liquid has nearly evaporated about 5 minutes. Add 1 tbsp olive oil and cook, stirring until golden brown about 5 minutes. Remove from heat and stir in parsley. Cover to keep warm.
  3. In a large nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high. Season the chicken and add to the pan, skin side down. Cook, turning once,until browned, about 10 minutes. Transfer to a plate.
  4. Discard all but 2 tbsp fat from the pan. Reduce heat to medium. Add the garlic and lemon and cook, stirring until golden brown, 2 minutes. Stir in 2/3 cup water. Add the chicken and any juices and the oregano. Cook, partially covered, turning chicken once until cooked through, about 15 minutes. 
  5. Stir in the potatoes, scallions and olives and cook for 2 minutes.

Friday, February 14, 2014

Happy Valentine's Day and Scrapbook Pages

This is a tough time of year to find good looking strawberries locally. When I saw these in the market I had to pick them up for Valentine's day. I covered them in chocolate and added valentine sprinkles and swirled red icing. Since I also had some time to scrap this week wanted to share those layouts
 first the Valentine card I made for Kyle

 Some Christmas cookies from Christmas 2012

 Fall pictures from our neighborhood

 Love this cell phone pic I got of Princess looking outside when she heard Kyle's car pull up

Thursday, February 13, 2014

Baked Turkey Legs

Turkey legs are Kyle's favorite and they are such a pain to make. I found this recipe online and these were awesome! I think the butter under the skin made it even tastier. Here's the link if you want to try and make them:

Wednesday, February 12, 2014

Meatball Tortellini Soup

This is from the January/February 2014 Food Network Magazine.They cooked their spinach leaves while I put mine in the bowl and poured the soup on top. Just a preference for me, so it's up to you.

  • 8oz ground beef
  • 1/4 cup grated parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 lg egg, lightly beaten
  • 1 clove garlic, grated
  • kosher salt and ground pepper
  • 2 tbsp extra virgin olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 qt low sodium chicken broth
  • 1 9oz package cheese tortellini
  • 4 ups loosely packed baby spinach
  1. Combine the beef, parmesan, 2 tbsp parsley, egg, garlic and salt and pepper to taste in a medium bowl. Mix with your hands just till combined. Form into 1'' meatballs and set aside
  2. Heat the olive oil in a dutch oven over medium-high heat. Add the meatballs and cook, turning until golden about 3-4 minutes.
  3. Remove meatballs to plate, add the carrots and celery to the pot, cook, stirring, just until softened about 5 minutes. Add the broth and 3 cups water and bring to a boil.
  4. Return the meatballs to the pot along with 2 tbsp parsley and 1/2 tsp salt. Simmer until the meatballs are just cooked through, about 2 minutes.
  5. Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook stirring until wilted, about 1 minute. Season with salt and pepper, top with more parmesan.

Tuesday, February 11, 2014

Cheesy Mushroom Pasta

This recipe was from the December 2013 issue of Food Network Magazine. They made their version with Pappardelle, but I couldn't get to the local Italian market that sells it I made it with fettuccine. Still tasted amazing so make it with your favorite pasta. I will share as they wrote it.

  • kosher salt
  • 2 tbsp butter
  • 4oz pancetta, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • fresh ground pepper
  • 12 oz button mushrooms, sliced
  • 2 tbsp flour
  • 3 cups whole milk
  • 8.8 oz pack pappardelle pasta
  • 1/2 cup havarti cheese
  • 2 tbsp chopped fresh parsley
  • 6 tbsp grated parmesan cheese
  1. Preheat the broiler (I skipped this step and just mixed mine together on the stovetop, was still great so this step is up to you)
  2. Bring a large pot of salted water to a boil
  3. Melt the butter in a large ovenproof skillet over medium high heat. Add the ham, onion, garlic and 1/2 tsp salt and pepper.
  4. Cook stirring occasionally until the onion is translucent, about 4 minutes. Add the mushrooms, cook till tender about 5 minutes. Add the flour and cook, stirring until incorporated about 1 minute.
  5. Gradually add the milk to the skillet, stirring until smoth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes, remove from heat.
  6. Add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water, drain the pasta and add to the skillet with the sauce.
  7. Add the havarti, parsley and 3 tbsp parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining parmesan and broil until bubbly, about 4 minutes.

Monday, February 10, 2014

S'more Cookies

I love s'mores and can't wait till summer and we can make them again. This recipe on pinterest was amazing. I made these for a friend and also brought some to work. They are so good, especially warm. Here's the link you have to make these, maybe for Valentine's day

Sunday, February 9, 2014

Short Ribs and Polenta

Found this recipe on Pinterest thanks to my friend Loni. Was so good and was perfect after a cold winter day. This recipe does take time to cook so it's perfect for a day you're off

Saturday, February 8, 2014

Lemon Chicken

Sorry don't have a picture since it saved to my camera instead of my memory card and I accidently deleted it. But this recipe was amazing so I had to share. Definitely add this to your dinner menu

Friday, February 7, 2014

Scrapbook Layouts

 My little brother and his baseball team 2013

 Fall 2013 pictures

 Cover page for project life 2014

 Princess Christmas 2012

 Love my pup, top pic is from 2012, bottom one is 2013 with her new coat

 Princess 2013, after surgery with her green shirt and the chevron sweater I got her in December

 My crazy dog loves sitting in her toy box and when she steps out she dumps all the toys all over the floor

Thursday, February 6, 2014

Scrapbook Pages

Since the weather here has been so cold/snowy/icy I haven't been really going anywhere on my days off so I've been getting a lot of scrapping done. I figure when it warms up I will want to be spending time outside so I should try and get caught up a little now. I did these for different scrapbook challenges for a scrapbook message board I'm part of.
 This was when I met one of my favorite Chef's for the second time

 NYC Christmas 2012

 NYC Christmas 2012

 I love my coffee and love my morning trip to Starbucks on the way to work

 Some of the cookies I baked for Christmas 2012

 My nieces this past Halloween

 Summer 2013 with two of my siblings - Kate and Aaron

 From our trip to Hawaii March 2013

 My sister and her fiance

 My little brother Aaron

 Princess chilling in her new sweater, love the chevrons on it

 We rented a convertible mustang during our 10th wedding Anniversary trip to the Big Island

Wednesday, February 5, 2014

Updated Version of Spaghetti O's with Meatballs

This was a much better version than the canned one and it's homemade which always tastes better. So yummy and is perfect if you are dealing with this crazy cold weather like us. Here's the link to this recipe:

Tuesday, February 4, 2014

Chicken Picatta

This was a wonderful chicken recipe and was great with pasta. Kyle raved about these so I will be making it again. Here's the link to this recipe:

Monday, February 3, 2014

Mushroom Cream Sauce Tortellini

I love pasta and haven't made tortellini in awhile so when I saw this recipe I couldn't wait to make it. The sauce was so creamy and delicious. Here's the link if you want to try this meal