On Friday, we went to Disney for the very first time. I wanted to make the boy's first trip to Disney very special so I decided to take them to Disney's Not So Scary Halloween Party. We had so much fun!!!! The boys were dressed as Peter Pan and Captain Hook. Ezra is loving his Captain Hook costume. He wants to wear it everyday. The boys went on many rides, danced with Jesse, Woody and Bullseye, trick or treated, and watched a parade. Living everything through their eyes was MAGICAL!
Last weeks Roasted Chicken was delicious. I plan to make it one more time before I post the recipe. There are some small changes I need to make to it.
I am super excited about this week. I am taking the boys to Disney's Not So Scary Halloween for the first time. I cannot wait to see their faces when we get there. I think I may be more excited than they are! Ezra wants to be Captain Hook...so we are going to dress Roman up as Peter Pan. I am super duper excited. I know I already said that but I just can't help it!
I received this recipe from a friend and she told me I would love it. Boy was she right! It was even a hit with my 3 and 1 year old. This is a great meal for those busy days when you don't have much time to cook. It took less than 30 minutes to cook. Hope you enjoy!
16 oz. jar marinated artichoke hearts, drained with marinade reserved
1 cup silvered onion
1 large garlic clove, minced
14.5 oz. diced tomatoes, undrained
6 oz tomato paste
1 cup water
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1. In 2.5 qt. saucepan, heat reserved artichoke marinade. Cook and stir onion and garlic in marinade for 2-3 minutes until tender. Chop artichoke hearts, add to onion mixture with tomatoes with juice, tomato paste, water, basil and salt. Bring to a boil, reduce heat to low. Simmer uncovered 15-20 minutes.
2. While sauce simmers, cook pasta according to package directions.
Everything but Saturday's meal (Crock Pot Meatloaf) was delicious from last week's menu. It was not very tasty. I am making a roasted chicken this week and I have made it before. It is DELICIOUS! My favorite thing about it is I use the leftover chicken to make two other meals for the week. Love when that happens!
Sunday: Crock Pot Sloppy Joes
Monday: Celebrating my nephews birthday
Tuesday: Spaghetti in Zesty Artichoke Sauce
Wednesday: Roasted Chicken, Multi-Grain Bread, and Asparagus
Thursday: BLT Chicken Salad with Warm Bacon Dressing
I came across this recipe at Italian Food Forever. I was very excited to make it. It was my first time cooking with Mascarpone cheese. I was excited to try it and so glad I did. This was easy and fast to make. My kind of meal! Will post pic later!
1 Cup Mascarpone Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Black Pepper
3 Boneless, Skinless Chicken Breast Cut into 1 inch dice
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach
1 Package Pasta
Grated Parmigiano Reggiano/ Pecorino Cheese
1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper.
2. Cook the pasta until al dente. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese.
Made this for dinner tonight and I loved it. I like that is a cheap dinner to make and meatless. I try to incorporate 2 meatless meals a week for dinner. Sometimes I am able to do it and sometimes not so much. I made the pizza dough from scratch but you can easily make this with store bought dough. Sometimes Publix has them on sale for $1.99.
1 teaspoon Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
15 oz can Black Beans
1 teaspoon Taco Seasoning
1 cup Shredded Sharp Cheddar
1 cup Shredded Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
1 whole Tomatoes, Diced
½ cups Cilantro Leaves
¼ cups Sour Cream
1. Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.
2. Pour black beans into a saucepan. Add taco seasoning to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny. Should be the texture of refried beans. Set aside.
3. Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.
4. Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed shredded cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.
5. Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
With a spoon or you can put it in a pastry bag (or make your own out of a sandwich bag), drizzle the sour cream over finished pizza.