Sundried Tomato Pasta Salad

I made this to take to a friends house and it came out so yummy!  I am not an olive fan but really liked Kalamata olives.  This was so easy to make.  I am craving it now.  I think I may have to make it this weekend.  Enjoy!!! 

Ingredients:


Dressing Ingredients:
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste

Salad:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-½ cup Parmesan Cheese, Freshly Grated

Instructions:

Dressing:

In a blender combine sundried tomatoes, garlic , salt, pepper and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:

Cook pasta according to package directions. 

Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. olives and toss together. 

From The Pioneer Woman

Chalkboard

I had this mirror and wanted to do something with it.

And came up with this.....a chalkboard.

I am in the process of making a craft area for Ezra.  I love chalkboards and wanted to make one for him. This was soooo easy to do.  All I did was spray paint the frame white and spray painted the mirror with chalkboard paint.  How easy is that!  Yes you can buy chalkboard paint in a can.  So convenient.  Can't wait for the next project for his little craft area!

Sliced Sausage over Spaghetti and Tomato-Basil Sauce

I was running behind the day I cooked this so I don't have a picture to post.  I decided to take a nap when the kids fell asleep and I took a longer nap than planned but it was so worth it.  Enjoy!!!



Ingredients:
Salt and pepper
1 pound whole wheat spaghetti
14 oz turkey sausage
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 cup chopped onion
One 28 ounce can crushed tomatoes
A few leaves of basil
1 tablespoon butter
Freshly grated parmigiano-reggiano cheese

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving about 1/2 cup of the pasta cooking water.

2. Slice the sausage into thin pieces on the diagonal.  Drizzle a large skillet with oil over medium-high heat and add the sausage slices and cook, shaking the pan occasionally.

3. While the sausages cook, place a large skillet over medium heat. Add 2 tablespoons of oil and the garlic and stir for 1 minute.  Stir in the onion for 2 minutes. Add the crushed tomatoes and season with salt and peeper. Once heated through, remove from the heat.  Stir in the basil to wilt.

4. Add the butter to the cooked pasta and toss. Add the tomato sauce and toss again. If the pasta is too thick, add a little of the reserved pasta cooking water to loosen things up a bit. Serve the pasta in bowls and top with cheese and sausage slices.

Tilapia Fillets with Thin Pasta and Kale

I love tilapia because it is so easy to cook and tasty.  With my new love for kale, I had to have it as a veggie for dinner.  Enjoy!!!

Ingredients:
Salt and pepper
1/2 pound thin egg pasta or angel hair pasta
4 thin tilapia
Seasoned salt
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil
4 tablespoons butter (or more)
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
A handfull flat-leaf parsley, finely chopped
3/4 pound kale, chopped
ground nutmeg


Directions:
1. Bring a large pot of water to a boil, salt it, add to pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the fish dry and season with salt, pepper and a little seasoned salt. On a plate, mix the four and cornstarch. Coat the fish in the flour mixture.

3. In  a large skillet, heat 1 tablespoon oil, over medium-high heat. Add 2 tablespoons butter and let it foam up, then add the fish fillets and cook, turning once, until golden brown and firm, 4-6 minutes.  Add a little more butter if you need to the pan.  Transfer the fillets to a plate and cover to keep warm. Wipe out the pan and return to heat. Add 1/2 tablespoon oil, and the remaining 2 tablespoons butter to melt. Stir in garlic for 1 minute, then stir in the wine for another minute. Add 2 teaspoons grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slice slices into the sauce along with the parsley. Spoon the sliced lemons and half of the butter sauce over the fish.  If you would like more sauce just cook more butter and wine in the pan.  ( I did :) )

4. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter.  Add the remaining 1/2 tablespoon oil to the skillet. Add the kale with salt, pepper, and nutmeg and cook to wilt. Serve fish with a little pasta and kale.

Two-Color Ziti Fake-Bake

I have been trying to incorporate a vegetarian dish to our weekly menu.  I am so glad I did because I have discovered a love for kale.  It is delicious!!!

Ingredients:
Salt and pepper
3/4 pound ziti rigate, whole wheat ziti or any other short-cut pasta
3.5 tablespoons extra-virgin olive oil
4 cloves garlic, grated or finely chopped
1 bunch kale, stemmed and very thinly sliced.
nutmeg
1 cup ricotta cheese
1/4 cup onion,  chopped
One 28 oz can italian tomatoes in puree
Basil
Freshly grated parmigiano-reggiano cheese
8 ounces thinly sliced fresh mozzarella or shredded mozzarella cheese

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain reserving about 3/4 cup of the pasta cooking water.

2. While the pasta is working, in a large skillet, heat about 1.5 tablespoons oil over medium-high heat. Stir in 2 cloves garlic for 1 minute, then add the kale to wilt to crisp tender, a couple of minutes. Season with salt, pepper and a little nutmeg. Transfer to a plate and reserve the skillet.

3. Preheat the broiler and position a rack in the upper third of the oven. Place the ricotta cheese in the bottom of the casserole.

4. Place the reserved skillet over medium high heat and add the remaining 2 tablespoons of oil. Stir in the  remaining 2 cloves garlic for 1 minute, then add the onion and stir for 2 minutes. Using a blender or food processor, puree the tomatoes. Add them to the garlic and onion and season with salt and pepper. Stir in the basil to wilt. Lower the heat to simmer.

5. Add the pasta, reserved cooking water and the kale to the ricotta in the casserole; season with salt and pepper. Top with two-thirds of the tomato sauce, a thin layer of parmigiano-reggiano and the mozzarella.   Broil for a few minutes to brown the cheeses. Serve with the remaining sauce and parmigiano-reggiano.


Source: Everyday with Rachael Ray

Paprika Chicken with Spinach and Egg Noodles

I made this for dinner last week and loved it.  I love mixing noodles with spinach.  It is such a great way to get your veggies in a meal.  I made a delicious vegetarian meal last night and will be posting that one soon.  Enjoy!

Ingredients:

Salt, pepper, and garlic powder

1/2 pound extra-wide egg noodles

2 tablespoons tomato paste

1 tablespoon sweet smoked paprika

1.5 teaspoons worcestershire sauce

1 teaspoons hot sauce (optional)

8-10 pieces skinless, boneless chicken tenderloins or chicken thighs 

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 tablespoons butter

4 cloves garlic chopped

1/4 cup finely chopped onion

2 bunches fresh spinach leaves cleaned and sliced or 1 box of thawed frozen chopped spinach

1/4 cup chopped fresh herbs, such as dill and parsley.  (Dried herbs works too) (optional)

Directions:

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

2. While the pasta is working, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, worcestershire and hot sauce.

3. Preheat a grill pan or large skillet over medium-high heat. Drizzle the chicken with oil and season with salt, pepper, and garlic powder. Add to the grill pan or skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

4. In a large skillet, add about 1 tablespoon of oil and butter to melt over medium heat. Add the garlic and onion and cook for 3 minutes. Add the spinach to wilt or heat through the thawed spinach. 

5. Drain the egg noodles and add to the spinach along with the herbs, if using.  Divide among 4 plates and serve with chicken. 

Source: Everyday with Rachael Ray

Animal Kingdom Lodge

We went to the Animal Kingdom Lodge for a short getaway.  When we arrived, Ezra's face lit up.  He was so excited and I will never forget that moment!  Of course, Ezra's favorite part was viewing the animals.  He could stay there for hours.  Here are some of my favorite moments.

The first time he saw the animals. He said "OH WOW!!!"

He loved the giraffes.

Playing at the park.

         

He saw the giraffes again.

And we were back viewing the animals again.

          

Character dining.  Roman loved it and Ezra hated it.

Now I need to plan our next vacation!!!!