Wednesday, June 27, 2018

oval basket with spindle handle

I haven’t made a basket in forever. 


 It was good to be back at it.


This one is a housewarming gift. 


Do you have a new house?
It may be for you . . . 


{oval basket with spindle handle}

Wednesday, June 20, 2018

lemon cheese tortellini salad

Lemon Cheese Tortellini Salad
{this is my new favorite summer recipe}
Serves 4-6

          19 oz bag of frozen cheese tortellini cooked and drained
          1 pint grape tomatoes halved
          6 stalks celery diced (or ½ seedless cucumber)
          2 cooked chicken breast halves cubed **
          1 cup feta cheese crumbles (save half for topping)
          ½ c kalamata olives halved
          ¼ c Marzetti Simply Dressed Lemon Vinaigrette

Cook tortellini according to package directions. Drain and set aside.

In a large mixing bowl add grape tomato halves, diced celery (you can substitute ½ seedless cucumber diced if desired), cubed chicken breasts, ½ cup feta cheese, and kalamata olives. Add lemon vinaigrette dressing and toss to coat.

Stir in drained tortellini. Add more dressing if desired. Top with ½ cup feta cheese crumbles. Salt and pepper to taste.



(we love, love, love this dressing)



** Easy Lemon-Roasted Chicken
6-8 boneless chicken breast halves
1 clove minced garlic
3 Tbls olive oil
dried oregano (or Italian Seasoning)
1 lemon thinly sliced
Coarse salt and freshly ground pepper

Directions:
Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes (165 degrees)

(we freeze these breasts in single servings for use in later recipes)

Sunday, June 3, 2018

parmesan, sausage and spinach soup

Parmesan, Sausage and Spinach Soup
cook time: 5 hours in slow cooker
yield: 8 servings 
 
{photo credit 365daysofcrockpot.com} 

Ingredients
1 lb ground Italian sausage (I used mild)
1 small onion, diced
32 oz chicken broth
1 cup water
2 celery ribs, sliced
1 carrot, finely diced
1 yellow potato finely diced
1 clove garlic diced
1/8 tsp ground thyme
1 Tbsp dried parsley flakes

1/2 cup butter
1/4 tsp sea salt
1/4 tsp ground black pepper
3/4 cup all purpose flour
2 cups milk

1 cup grated Parmesan cheese
3 oz spinach torn into small pieces stems removed
      (original recipe calls for kale)

Instructions
 In a pan, brown the sausage for 3-4 minutes.  Add in the onion and continue cooking until
sausage is completely cooked through.  Drain off excess grease. Put sausage and onion in the slow cooker.

 Add broth, water, celery, carrot, potatoes, garlic powder, thyme and parsley to the slow cooker.
 Cover and cook on LOW for 5 hours, or until potatoes are tender.

In a small bowl combine salt, pepper, and flour. In saucepan melt butter over medium low heat. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.

 Stir cream mixture into slow cooker and then let cook on high without the lid for 15 more minutes.
 Just prior to serving add Parmesan cheese and spinach.

{adapted from a recipe found on www.365daysofcrockpot.com}