Greek Pasta

This will feed an army and still have leftovers.  The ingredients aren't cheap but it makes a TON, it's on the table in 30 minutes and it tastes so good that you won't mind the cost.  

This is adapted from Tyler Florence's recipe "Mediterranean Pasta in Minutes" - it's quick, easy and tastes fantastic.

1 8oz jar sun-dried tomatoes, include the oil
2-3 cloves garlic, minced
2 boneless skinless chicken breasts (or the meat of a rotisserie chicken)
1 can black olives, drained (I prefer whole/small, but if you're not feeding kids, Kalamata would great!)
1 can artichoke hearts, drain & trim any icky bits
1 cup crumbled feta
1/2 cup heavy cream
1 pound penne, ziti or rigatoni
6-8 fresh basil leaves, snipped into ribbons

Start the penne water and, when ready, toss in the pasta (before you drain it, use a glass measuring cup to pull out a cup or so of the cooking water & set aside).

Pour 1-2 TB of the oil off of the tomatoes into a large (really big) skillet.   Get it hot and saute the garlic 1-2 minutes.  The add the chicken and cook it through (or heat it through if using rotisserie chicken). 

Add in the drained artichoke hearts, olives and tomatoes and allow to heat all the way through. 

Pull about a cup of the cooking water out and then thoroughly drain the pasta.  Toss the drained pasta in the pan with the chicken, tomatoes, etc.  Add in approx 1/2 C of the reserved cooking water and toss with the pasta.  Allow it to absorb - if things seem really dry add more, but you probably wont' need it.

Add in the feta and cream and toss until creamy.  Serve in bowls, top with snipped basil, and serve with bread and a salad dressed with balsamic vinegar.

Yummy!  Enjoy!

Slow cooker pork ribs with sauerkraut. Also dressing (on the side).

Last night was boneless pork ribs with sauerkraut and stuffing.  Mashed potatoes would've been great except that I forgot to buy/make them.  Whoops!

Boneless Pork Ribs with Sauerkraut
1 pkg boneless pork ribs
1 large jar sauerkraut
1/2 C brown sugar
1/2 onion, sliced into thin rings
1 apple, sliced thin
salt/pepper
Creole Seasoning (yeah, it works)

Sear the pork in a HOT pan with salt/pepper.

In a large slow-cooker, layer 1/2 each:
brown sugar,  sauerkraut,  onion and apple. Sprinkle liberally with creole seasoning
Nestle in the pork and top with the remaining sauerkraut ingredients.  Cook on high 4-6 hrs or low 8+

Stuffing:
1/2 stick butter
2 ribs celery, sliced thin
1/2 onion, diced
1 tsp dried sage
2 eggs
1/2 C Chicken Broth
1 bag Pepperidge Farm stuffing cubes

saute the onion, celery in the butter until translucent.  Add salt, pepper (lots) and sage.  Pour over the bread cubes and toss.  Add eggs and then the broth (you can use more broth but my husband loathes soggy bread).  Push into greased casserole dish and bake in oven at 350 for about 30 min.

Sorry for the delay - forgot to post this last night!!

I'll put up the menu & todays recipe for Mediterannean Pasta later today.

This weeks menu!

Another crazy December week at our house.  Family in town, Girl Scouts, etc so meals this week are all super easy.  However, with all the parties, snacking & baking of the holidays, these are also fairly light. 

Sunday: Chili at Aunt Kims
Monday: Dinner out with Grandpa
Tuesday: Chicken Noodle Soup & Toast
Wednesday: Chicken Ranch Salad
Thursday: Oven Baked Pork Chops, Broccoli & Sweet Potato "fries"

I wonder... what wine goes with eggs?

This week has been absolutely crazy busy for me with work so meals have been heavy on leftovers & quick/easy.

My sainted husband has actually been on dinner the past two nights and he did a great job heating up soup on Tuesday.  Wednesday's dinner was more challenging but he really knocked it out of the park. 

3 boneless, skinless chicken breasts sprinkle with "Rub" seasoning mix (whatever you have leftover or some jar of stuff from the spice aisle) - put them on a rimmed sheet and bake at 350 for about 25-30 minutes.

1 Lg or 2 small Sweet Potatoes.  Peel & slice into thin "planks"  - toss with cinnamon, salt, pepper & olive oil.  Bake at 350 for 15 min each side.

1 head of broccoli, trimmed.  Steam for about 5 min.  top with butter, salt & pepper.

Tonight it's breakfast for dinner.   Eggs will be scrambled, the English will be muffin'd and life is good & easy at our house.  I had aspirations around Eggs Benedict for tonight but I'm going to give it up right now and admit that we'll be doing scrambled with a side of Canadian Bacon and toasted English muffins. 

I wonder what wine goes with eggs?