Happy Thursday y'all! Almost through the week. It's been gross and rainy here most of the week, but at least it washed the pollen away!
This week's recipe is one of the Pioneer Woman's from Tasty Kitchen. I actually found it about 4 or 5 months ago and it is a quick, easy throw together meal that my husband approves. Here's the link on Tasty Kitchen.
Sorry, no pictures. Boring, I know. But Ree's will be better than mine anyway!
What you need:
* 8 boneless, skinless breasts
* Salt And Pepper, to taste
* 3 Tablespoons Olive Oil
* 1 Tablespoon Butter
* 1 can (28 Ounce) Diced Tomatoes
* 1 can (14 Ounces) Whole Tomatoes
* 2 Tablespoons (Heaping) Tomato Paste
* Fresh Herbs: Basil, Parsley, Sage, Rosemary
* 8 cloves Garlic
* 16 ounces, weight Pasta
* ½ cups White Wine (or Red Wine)
What you do:
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chickento the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
It was really good y'all! A refreshing, light sauce.
One of my hubby's friends recently had a little girl so I whipped up some gifts for her. Everyone loves my name signs so I created one for little Sunny -
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Her mom decorated her nursery will owls, so it was an easy choice! I like to do a fabric background with paper cut-outs and mod-podge finish. Of course for the little girls, I have to add a little glitter!
I also covered a shoe box in this gorgeous yellow & pink fabric and filled it with onesies since I've heard you can never have too many! The shoe box needed a little personalization, so I added the baby's initials to the top in buttons. I love the way it turned out!
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I have many more baby gifts to make this year! It is so much fun:) What do y'all like to give for baby showers/new baby gifts??!?
*I am linking up this project. check out my new Linky Party page for my weekly link-ups. Check 'em out, link up, and make new friends!*
I've created a button! And you can grab it:)
Grab my Button!
Seriously delicious Chili here y'all! We were watching Rachel Ray's new show - 5 meals, 1 day - and the hubs looked at this & said it looked great, so we had it for Sunday dinner. The. Best. Rachel. Ray. recipe. ever. period. Here's the recipe on Food Network.
What you need:
• 1 tablespoon vegetable oil
• 6 slices smoky bacon, chopped, optional
• 1 1/2 pounds coarse-ground sirloin
• 2 Idaho or russet potatoes, peeled and chopped
• 1 large onion, chopped
• 2 Fresno chili peppers, sliced
• 1 carrot, peeled and chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 large fresh bay leaf
• Kosher salt and freshly ground black pepper
• 1 (12-ounce) bottle beer {I used Corona Light}
• 4 cups beef stock {I used 3 cups}
• 1/4 cup thick Worcestershire sauce
• 1 (16-ounce) can baked beans
• 1 (28-ounce) can diced fire-roasted tomatoes or diced tomatoes
• Scallions, thinly sliced on an angle for topping
What to do:
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon.
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Add the beef, brown well, and then add the potatoes, onions, chilis, carrot, garlic, chili powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
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Add the beer and stir about 2 minutes, or until the beer almost cooks out completely.
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Stir in the stock, thick Worcestershire sauce, baked beans, bacon, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili.
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Serve with cornbread and enjoy!
What's cooking at your house?
Cooking Link-ups:
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