Crock-Pot Sausage, Spinach, and White Bean Soup

Thoughts Before Cooking:

I was given a crock-pot, and since then have been trying to find recipes as it makes life so much easier knowing I can be hard and work, and that when I get home and am tired I have dinner already made and waiting.

I got this off pinterest but it originally comes from D*** Delicious.

Ingredients:

  • 1 Tbsp of Olive Oil
  • 1-12.8 oz Package of Smoked Andouille Sausage or Kielbasa Sausage
  • 3 Cloves of Garlic, Minced
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 2 Stalks of Celery, Diced
  • 2-15 oz Cans of Great Northern Beans, Drained and Rinsed
  • 1/2 Teaspoon of Dried Oregano
  • 2 Bay Leaves
  • 4 Cups of Chicken Broth
  • Salt & Pepper
  • 3 Cups of Baby Spinach
  • 2 Cups of Water

Directions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 mins.
  3. Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into the slow cooker.
  4. Stir in chicken broth and water until well combined.
  5. Season with salt and pepper.
  6. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours.
  7. Stir in spinach until wilted.
  8. Serve immediately.

Thoughts After Cooking:

I loved it. It was delicious and healthy.

For more Pinterest recipes, go to Hasselback Potatoes

For more Crock-pot recipes, go to Slow Cooker Pinto Beans

For more soup recipes, go to French Onion Soup

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Hasselback Potatoes

I love potatoes and am willing to try nearly every recipe I come across.

So when I spotted this on pinterest and had a spud, I figured why not?!

I realized afterwards that there was more exact measurements to the recipe and I was mislead by the recipe picture. I will redo it and post the changes.

Ingredients:

  • Yukon Gold Potato
  • Olive Oil
  • Butter
  • Salt

Directions:

  1. Preheat the oven at 425 degrees F.
  2. Peel the potato.
  3. Cut the potatoes almost all the way through, but not completely.
  4. Drizzle with olive oil, butter, and salt.
  5. Bake for 40 mins or until cooked and crispy.

Thoughts After Cooking:

I thought it was good but would have been better of I had the proper amounts. Oh well, I’ll redo it and see how it comes out.

Oh well

For more Pinterest recipes, go to Garlic and Herb Roasted Potatoes

For more potato recipes, go to Cheese Potato Crisps

Garlic and Herb Roasted Potatoes

Thoughts Before Cooking:

I pinned this a long time ago and am finally getting around to it. This comes from the McCormick website.

I was just making it for me so I changed a few things around…hope it goes well.

Oh well

Ingredients:

  • 1 Teaspoon of Oregano Leaves
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Thyme Leaves
  • 3/4 Teaspoon of Salt
  • 1/2 Teaspoon of Garlic Powder
  • 2 Red Potatoes Quartered, for one I did 2 Yukon Potatoes
  • 2 Tablespoons of Olive Oil

Directions:

  1. Preheat oven to 425 degrees F.
  2. Mix oregano, paprika, thyme, salt, and garlic powder in a small bowl. Set aside.
  3. Toss potatoes with olive oil in a large bowl.
  4. Sprinkle seasonings mixture over potatoes.
  5. Toss to coat well.
  6. Spread potatoes in a single layer on a foil-lined baking pan.
  7. Bake 30-35 mins or until potatoes are tender and golden brown.

Thoughts After Cooking:

I thought they were good but a little dry.

I had to add lots of butter and a bit of pepper.

For more Pinterest recipes, go to Blueberry Muffin Smoothie

For more McCormick, recipes, go to Fajitas

For more potato recipes, go to Cheese Potato Crisps

For more recipes, go to Slow Cooker Pinto Beans

 

Creamy Tomato Spinach Pasta

Thoughts Before Cooking:

This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.

Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?

Ingredients:

  • 1-15 oz can of Diced Tomatoes
  • 9 oz of fresh Spinach
  • 1/2 Teaspoons of Dried Oregano
  • 1/2 Teaspoons of Dried Basil
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Tomato Paste
  • 1 lb of Penne Pasta
  • 1/2 Teaspoons of Salt
  • 1/8 Teaspoon of Pepper
  • 1 Pinch of Red Pepper Flakes
  • 1 Tablespoon of Olive Oil
  • 2 oz Cream Cheese
  • 1/4 Cup of Parmesan Cheese

Directions:

  1. Cook the pasta according to the package directions.
  2. While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
  3. Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
  5. Use a whisk to stir the sauce until the cream cheese has melted in and the sauce is creamy.
  6. Add half the Parmesan to the skillet and whisk until melted in.
  7. Add remainder of the parmesan and whisk until melted in again.
  8. Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
  9. Add the pasta and stir until coated in the creamy sauce.
  10. Add salt and pepper to taste and serve warm.

Thoughts After Cooking:

It was okay. Not bad but not anything I look forward to making again.

For more pasta dishes, go to Creamy Parmesan Spaghetti

For more recipe reviews, go to Fajitas

One Pan Italian Sausage and Veggies

Thoughts Before Cooking:

On my flipboard I follow a recipe section as I’m always looking for new things to try out. This recipe was from Teen Vogue‘s “13 High-Protein Meal Prep Recipes to Make This Sunday“. They had gotten the recipe from the blog Chelsea’s Messy ApronThis sounded like the perfect recipe for my guy and I. Meat and protein rich for him, healthy and veggie filled for me.

Ingredients:

  • 2 Large Carrots (About 2 Cups)
  • 2 Red Potatoes (About 2 Cups)
  • 1 Medium Zucchini (About 2 1/3 Cups)
  • 2 Red Bell Peppers (About 2 Cups)
  • 1 Head of Broccoli (About 1.5 Cups)
  • 1 lb of Italian Turkey or Chicken Sausage
  • 1/2 Tablespoon of Dried Basil
  • 1/2 Tablespoon of Dried Oregano
  • 1/2 Tablespoon of Dried Parsley
  • 1/2 Tablespoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Dried Thyme
  • 1/8 Teaspoon of Red Pepper Flakes
  • 1/3 Cup of Parmesan Cheese, freshly grated
  • 4.5 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil, for easy clean-up, and set aside.
  3. **Prep the veggies exactly stated to ensure they all cook at the same time.** Peel and very thinly slice the carrots.
  4. Wash (and if desired peel) the red potatoes. You want the pieces quite small.
  5. Halve the zucchini and then cut them into thick “coins”.
  6. Coarsely chop the broccoli.
  7. Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
  8. Chop the sausage into thick coins.
  9. Pour all the veggies and sausage onto the pan.
  10. In a small bowl combine the seasonings, salt and pepper to taste, and the olive oil.
  11. Pour the seasonings and oil mixture on top of the veggies and sausage and toss to coat.
  12.  Place in the oven for 15 minutes. Remove and toss veggies and sausage. Return to the oven for another 10-15 mins or until veggies are crisp and tender.
  13. Remove from oven and add freshly grated parmesan cheese.

Thoughts After Cooking:

This was really good.

There was only one problem, THE POTATOES!

They took forever to cook. I don’t know why, so this actually took much longer than the 35 mins it said it would.

Next time I would cook the potatoes in the microwave first, even for a bit, so that it wouldn’t take so long.

For more healthy recipes, go to Cottage Cheese Toast

For more recipes, go to Chilaquiles

Garlic, Tomato, Basil Grilled Cheese Sandwich

Thoughts Before Cooking:

Who loves grilled cheese sandwiches?

Of course you do, everyone does! It is one of the ultimate comfort foods.

Well this is a little twist on the classic sandwich. I came up with this after making Eggplant Tomato Bites

Ingredients:

  • Bread
  • Olive Oil
  • Salt
  • Black Pepper
  • 1 Clove of Garlic, Halved
  • Cheese of Choice (I did Gouda)
  • Tomatoes
  • 1 Cup of Fresh Basil
  • Butter

Directions:

  1. Place a tablespoon of butter in frying pan and melt.
  2. Brush the bread with olive oil and season with salt and pepper.
  3. Grill bread until lightly browned, one to two minutes, remove, and rub with garlic.
  4. Grill tomatoes, turning occasionally, until tender, about 6-8 minutes.
  5. Place the mozzarella, tomato, and basil leaves on a slice of bread, cover with another slice of bread and grill until it is warm and cheese is beginning to melt.

Thoughts After Reading:

I thought it was absolutely delicious.

It was soo good, we forgot to take pics!

For more sandwich recipes, go to Chicken Cashew Wrap

For more basil recipes, go to Green Goddess Salad Dressing

For more recipes, go to Fries Quatro Queso Dos Fritos

Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

Healthy Caesar Salad Dressing

Who likes salad?

Me!

One thing I like is caesar salad, but the dressing can be so unhealthy.There is one recipe I use, but the day I was going to make it I didn’t have all the ingredients, so I had to start searching the internet.

This recipe comes from the blog Humorous Homemaking.

Ingredients:

  • 1 Jar with a tight fitting lid
  • 1 Clove of Garlic, minced (about 1/2 teaspoon)
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Lemon Juice
  • 1/2 Tablespoon of Worcestershire Sauce
  • 2 Tablespoons of Parmesan Cheese
  • 2 Tablespoons of Greek Yogurt
  • 1/4 Cup of Olive Oil
  • Dash of Salt and Pepper

Directions:

  1. Combine all the ingredients in a jar.
  2. Screw the lid on tight and shake the jar until all ingredients are combined.
  3. When finished serve immediately or save in fridge up to a week.

Thoughts After Cooking:

I thought it was fantastic.

It was fun shaking the jar and absolutely delicious on the salad.

For more salad recipes, go to Caesar Salad

For more salad dressings, go to Garden Pasta Salad with Bocconcini

Eggplant Tomato Bites

Thoughts Before Cooking:

I’ve never been a big eggplant fan-but when I saw the picture in the Real Simple magazine. I decided to try it, and hoped it would turn out right.

Ingredients:

  • Safflower Oil, for the Grill
  • 4 Large Slices of Country Bread, 1 inch thick
  • 1 Large Eggplant, sliced 1/2 inch thick
  • 1/4 Cup of Olive Oil
  • Salt & Black Pepper
  • 1 Clove of Garlic, Halved
  • 12 Ounces Smoked Mozzarella (They didn’t have it so I used Low-Skim)
  • 2 Large Tomatoes, Sliced
  • 1 Cup of Fresh Basil

Directions:

  1. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush.
  2. Oil the grill grate with the Safflower Oil.
  3. Brush the bread and eggplant with oil and season with salt and pepper.
  4. Grill bread until brown and crisp, one to two minutes, and rub with garlic.
  5. Slice in half crosswise, and put aside.
  6. Grill eggplants, turning occasionally, until tender, about 6-8 minutes.
  7. Place the mozzarella on the bread and grill, covered, just until it is warm and beginning to melt.
  8. Top with the eggplant, the tomato, and then basil.
  9. Drizzle with oil, sprinkle with salt and pepper, and serve with a salad. (I recommend the caesar.)

Thoughts After Cooking:

I LOVED IT!

I thought it was so good and couldn’t stop eating it.

You should try it out!

For more Real Simple recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more grill recipes, go to Grilled Zucchini Roll-Ups

For more eggplant dishes, go to Ratatouille

For more Vegetarian recipes, go to Crazy Cantina Chili

Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

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Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

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Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

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Thoughts After Cooking:

I loved it!

fantastic

In fact just reading this makes me want to make it again…and eat it all.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more Good Housekeeping recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Ham and Cheese Monte Cristos

kelloggscookbook

Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

wow

I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

yuck_pirates_of_the_caribbean

This was jelly free so I thought I would test it out and see.

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Ingredients:

  • 5 Cups of Kellogg’s Rice Krispies
  • 3 Large Egg Whites
  • 3/4 Cup of Fat-Free Milk
  • 1/4 Teaspoon of Salt, or to Taste
  • 12 Slices of Day Old White or Wheat Bread
  • Approximately 1/4 Cup of Dijon Mustard, or to Taste
  • 6 Medium Thick Slices of Smoked Ham
  • 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
  • 1 Tablespoon of Butter (Melted) or Olive Oil
  • Butter or Nonstick Cooking Spray

Directions:

  1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
  2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
  3. Preheat the oven to 400 degrees F.
  4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
  5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
  6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
  7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
  8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
  9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
  10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
  11. Remove from the oven and serve with additional mustard if desired.

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Thoughts After Cooking:

I loved it.

joker-yum

It was just delicious!

fantastic

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For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

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Thoughts Before Cooking:

So Sunday I posted that recipe Potato Chip Omelet, well in the article I cut the recipe from it said to serve the omelet with a baguette and an arugula salad. I had never made an arugula salad, so I went searching on Pinterest and found Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese from Tyler Florence on Food Network.com

It sounded easy and I had all the ingredients, so I thought I would make it.

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Ingredients:

  • 2 Bunches of Arugula, washed & dried
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1/2 Lemon, Juiced
  • Sal
  • Pepper
  • Parmesan Cheese

Directions:

  1. In a serving bowl, drizzle the arugula with the olive oil.
  2. Squeeze in the lemon juice and sprinkle with salt and pepper.
  3. Shave thin slices of Parmesan cheese and sprinkle on top.
  4. Serve.

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Thoughts After Reading:

You know what, I realize that I don’t like arugula.

IDon'tlikeit

I don’t care how much Vincent ‘Vinnie’ Antonelli (Steve Martin) likes it.

I think it is gross.

yuck_pirates_of_the_caribbean

I mean the salad tasted good except the arugula, It is just not my favorite vegetable.

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For more Pinterest recipes, go to Rice Krispies Peanut Butter Banana

For more salads, go to Caesar Salad

For more arugula, go to Arugula-Walnut Pesto

For more Food Network recipes, go to Orange Chocolate Cake

For more low calorie dishes, go to Lemon Scones

For more vegetarian recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more recipes, go to B is for Blueberry Smoothie

Potato Chip Omelet

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Happy New Year!

I hope you all have a blessed year!

breakfast

So last year I did a breakfast food post and I thought that it would be fun to keep that tradition going!

Thoughts Before Cooking:

I found this recipe in a Good Housekeeping magazine, I don’t remember which one, and it intrigued me. Potato chips in an omelet? Will that taste good?

don'tthinkphysicallypossible

But that’s what this blog is about! Covering the written mysteries and the food mysteries!

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Ingredients:

  • 8 Large Eggs, beaten
  • 3 Cups (about 4 oz.) of Potato Chips, Crushed
  • 1/4 Cup of Fresh Parsley, Chopped
  • 2 Tablespoons of Oil (I used Olive Oil)
  • 1 Small Onion, Chopped
  • 1/4 Teaspoon of Smoked Paprika (Can substitute with Cayenne Pepper)
  • Salt and Pepper

Directions:

  1. In a large bowl combine the eggs, potato chips, and parsley.
  2. In a 10 inch nonstick skillet, heat 2 tablespoons of oil on medium-low.
  3. Add the chopped onion and cook for 8 minutes.
  4. Stir slowly, until the edges start to set. Cook undisturbed until top is mostly set.
  5. Cover with a large lid and carefully flip. (If your skillet has no lid, use a large plate or platter without a rim.)
  6. Slide the omelet back into the pan and cook 5 minutes, or until set.
  7. Sprinkle with paprika.
  8. Add salt and pepper to taste.
  9. Serve with an arugula salad and a baguette.

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Thoughts After Cooking:

I loved it.

joker-yum

I thought it was surprisingly delicious and it was only 365 calories, a calorie for every day of the new year.

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For more New Year posts, go to Best-Ever Blueberry Muffins

For more omelets, go to Breakfast Omelet

For more breakfast posts, go to Rice Krispies Peanut Butter Banana

For more Good Housekeeping recipes, go to Arugula-Walnut Pesto

For more recipes, go to B is for Blueberry Smoothie

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In other news, let’s have a quick year review.

So last year I published 110 posts!

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Out of those 110 posts, I’ve reviewed 54 mysteries. Which you should definitely check out.

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The Black Sheep Knitting Mystery Series (5 books), A Bridal Bouquet Shop Mystery (1 book), Cookie Cutter Shop Mystery (1 book), Death on Demand (1 book), The Dresden Files (3 books), Goldy Bear Culinary Mystery (1 book), A Greek Island Mystery (1 book), Hatter’s Cove Gazette Mystery (1 book), Hannah Swenson Mysteries (7 books), A Hemlock Falls Mystery (2 books), Kinsey Millhone Mysteries (2 books), A Kovac and Liska Mystery (1 book), Ladies of Distinction (2 books), A Midwife Mystery (3 books), Miss Marple (1 book), Nellie Bly (1 book), A Plain Jane Mystery (1 book), Potluck Catering Club (1 book), Regan Reilly Mystery (2 books), Sherlock Holmes (1 book)A Southern Sewing Circle (1 book) and Ultimate (1 book)

And with independent mysteries: The Book of Madness and Cures: A NovelDeath Comes to PemberleyFangs But No Fangs, The Girl on the Train, The Italian WifeMurder and Other Unnatural DisastersSleeping BeautyTickerWhere Are You Now?, and The Winter People: A Novel

And the true crime books: Cape May Court House: A Death in the Night and The Murder of the Century: The Gilded Age Crime That Scandalized a City & Sparked the Tabloid Wars.

Along with the biography, Agatha Christie: The Woman and Her Mysteries and the short story “The October Game” from Long After Midnight.

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With cooking I reviewed 55 different recipes; 1-2-3-4 Peanut Butter Cookies, A is for Applesauce Cake, Apple Orchard BarsArugula-Walnut Pesto, B is for Blueberry SmoothieBasil Spaghetti with Cheesy Broiled Tomatoes, Best-Ever Blueberry Muffins,  Breakfast Omelet, Breakfast Puffin MuffinsBrioche French ToastBroken Lasagna with Zucchini-Tomato Sauce, Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole, Bulghur Salad, Caesar Salad, Caprese Salad, Caraway Rye Bread, Cheesy Pesto Pull Apart BreadChocolate Covered Cherry Delights, Christmas Cheese RoundsCocoa M&M Cookies, Crasins Scones, Garden Pasta Salad with BocconciniGreen Tea Frappuccino, Grilled Zucchini Roll-Ups, Happy 4th of July Triple Berry Salad, Happy Trail Mix, Harlem Tea Room Baking Powder Scones, Harlem Tea Room Cheddar-Thyme Scones, Harvest Pumpkin Scones, Irish Soda Bread, Italian Wedding Soup, King Arthur Carrot Cake or Cupcakes, Lemon Bars, Lemon Scones, Mini Lemon Pancake Cookies, Mozzarella Tomato Toast, No Bake Chocolate Oatmeal Peanut Butter Cookies, Orange Chocolate CakeOrecchiette with Red Onions Almonds and Green Bell Pepper, Oven-Crispy Creole Seasoned French FriesPasta with Prosciutto Cherry Tomatoes and AsiagoPesto Parmesan Popcorn, Pigs in a Blanket, Pizza Siciliana, Polka Dot Macaroni and CheesePumpkin Spice Cake, Ratatouille, Rice Krispies Peanut Butter BananaScandinavian SpudsSchooner’s Summertime-Only Strawberry-Raspberry Pie, Simple Pasta Salad, Sour Cream Lemon PieVegetable SoupWhite Bean and Barley Soup with Tomatoes and Greens, and Wookie Cookies.

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This blog was viewed 2668 times last year.

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The busiest day of the year was December 10th and the post Scandinavian Spuds

The top five posts of this year were:

5) Breakfast Omelet from Key Lime Pie Murder by Joanne Fluke

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4) Lemon Meringue Pie Murder by Joanne Fluke

Lemon Meringue Pie Murder

3) No Limits by Lori Foster

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2) Fudge Cupcake Murder by Joanne Fluke

Fudge Cupcake Murder

1) Scandinavian Spuds from Plum Pudding Murder by Joanne Fluke

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I wish I had that.

Wow

So what will the next year hold? You’ll just have to follow me to find out!

wantyouyes

Arugula-Walnut Pesto

 

Spaghetti with green pesto

Thoughts Before Cooking:

So I found this in a Good Housekeeping magazine, I can’t remember what issue. You all know how much I love Pesto:

Rachel_pasta_ooh_mine_eating_stuff

So I thought I would try a new recipe. I’ve never had arugula, so we will see how it turns out.

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Ingredients:

  • 3-4 Cups of Arugula
  • 1/3 Cup of Olive Oil
  • 1/2 Cup of Toasted Walnuts
  • 1 Tbsp of Lemon Juice

Directions:

  1. Combine all the ingredients in blender or food processor.

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Thoughts After Reading:

IDon'tlikeit

I tried it on bread and pasta, it just was not that good.

creepyew

It just felt like it was missing something. I would not make this again.

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For more Pesto recipes, go to Pesto Parmesan Popcorn

For more recipe reviews, go to Happy Trail Mix

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones