Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

• Cook pasta according to package directions. 
• In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
• Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
• Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
• Drain pasta; toss with sauce.
• Sprinkle with Parm-Reggiano cheese and parsley

Guilty Pleasures: Quick Eggnog Pie

I was given the pleasure to review a wonderful cookbook called "Guilty Pleasures" by Gwen McKee and Barbara Mosely. I was like "ohhh time to bring out the fat pants"! There are so many fantastic recipes ranging from cakes to pies to breakfast sweets and anything in between for any occasion that you might want to have a sweet. Recipes are well written, easy to follow and you know that when you make one of them in the book, that it has been perfected.

I choose an easier recipe to start out. This pie has a very rich flavor, absolutely amazing. However, if you don't like eggnog, you will NOT like this pie. I used rum instead of vanilla flavoring and it added another level of flavor, almost a kick. A small piece was definitely enough!

QUICK EGGNOG PIE

1 envelope unflavored gelatin
3 tblsp cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped
1/4 cup sugar
1/4 tsp salt
2 tsp vanilla or rum flavoring [I used rum!]
1 (9-inch) graham cracker pie shell
Nutmeg for garnish

• Soften gelatin in cold water. 
• Warm eggnog over direct low heat. Stir in softened gelatin, and continue heating until completely dissolved. Chill until partially set, then beat until smooth.
• Into stiffly whipped cream, beat sugar, salt and flavoring. 
• Fold into eggnog mixture. Pour into pie shell. 
• Chill 2-4 hours. Garnish with nutmeg. Serves 8.

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Slow-Cooker Creamy Chicken w/ Biscuits

SLOW-COOKER CREAMY CHICKEN w/ BISCUITS

6-7 medium carrots, cut into 1-in pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup flour
1-1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split [recipe below]
1 cup frozen peas
1/2 cup heavy cream

• In a 4 to 6-qt slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add the wine and broth. Cover and cook until the chicken and veggies are tender, on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.
• Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
• To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken minture and the remaining biscuit halves.

EASY DROP BISCUITS
2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1 Tblsp baking powder
1 tsp kosher salt
1 cup whole milk

• Heat oven to 400 degrees F.
• In food processor, combine the flour, butter, baking powder and salt. Pulse until pea-size clumps form. Add the milk and pulse just until moistened.
• Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.

recipe directly from Real Simple "Easy, Delicious Home Cooking" magazine, Fall 2012/Winter 2013

FBF: Rainbow Farfalla

FLASH-BACK FRIDAY

RAINBOW FARFALLA

click on image to see full post from 8/30/11

Banana Latte Smoothie

SMOOTHIE MONDAY

BANANA LATTE SMOOTHIE

1 cup milk
1/2 packet of starbucks "via" instant coffee-to-go (or 1 tablespoon instant coffee)
2 tablespoons heavy whipping cream (or 1 tablespoon plain yogurt)
2 bananas
6 ice cubes

• Mix all the ingredients together in a blender. Process until smooth. Serve Immediately.

Sauteed Chicken in Mustard Sauce

SAUTEED CHICKEN IN MUSTARD SAUCE

4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

• Sprinkle chicken with salt and pepper. 
• In large skillet, heat oil over medium-high heat and saute chicken for 10-12 minutes or until done, turning once. Transfer to plate and keep warm.
• Pour wine into hot skillet and cook for 1 minute.
• In a small bowl, whisk cream, tarragon and mustard until combined.  Add to the wine in skillet and cook for 2 minutes or until thickened. Add any juices that pooled on the plate from chicken.
• Remove sauce from pan and drizzle over chicken. 

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Don't forget to enter DAILY for the giveaway!

Rainbow Farfalla

Last one of my "great things come in small packages" kick. Another product I found at World Market. These noodles looked fun and I thought my kids would get a kick out of them--and they did! They are imported from Italy, and I must say they were above and beyond any other noodle I've had...and they are colorful. The texture was so smooth and blended with the sauce beautifully! I used a recipe on the back of the package to cook it up with.

FARFALLE & SWEET SAUSAGE

  

2 large garlic cloves, minced
2 tblsp oil
2 tblsp sweet onion, chopped
6 oz sweet sausage, removed from skin
8 oz white mushroom, diced
4 oz white wine
4 ox heavy whipping cream
Parmesan cheese to top

Heat oil on med-high heat and cook onion and garlic. Add the sausage, removed from casing and crumbled and cook until browned. Add mushrooms and cook for another minute. Add white and lower heat to medium. Cook for about 10 minutes, or until wine has greatly reduced, Add the cream and cook for 1 more minute, or until heated through.

Cook noodles according to package (9 minutes) and toss with sauce. Sprinkle with Parmesan Cheese.

The rainbow farfalle can be substituted with regular farfalle if desired.

Isn't it so pretty? I think so!

Creme Brulee

Great things come is small packages! Even great cooks like "eating from a box" occasionally--and I do too! I've found several little "treats" that had the majority of ingredients provided.

This is one of them that I found at the commissary!

CREME BRULEE

  

I added heavy cream and milk in saucepan with creme powder mix and heated until thick. Then poured into dishes and let sit for 1 hour at room temp. Then sprinkled with provided sugar and broiled for a few minutes.

Let me tell you, this was THE BEST mix of Creme Brulee I've had--and my husband enjoyed too! So if you see this package, don't hesitate and grab it! You'll love me for it!

  

I also got a "photo box" for my birthday from my parents, and I've been playing around with lighting and such for my pictures. So far so good!

Last day to enter--don't miss your chance!