Pasta Al Pomodoro

I tend to stay away from ordering pasta at restaurants. These so called chain-Italian restaurants can't get pasta right. It's such a disappointment especially when it's my cheat day of my "diet". Sigh.

Pasta al Pomodoro couldn't be easier to make. The key ingredient in this dish is tomatoes hence it's name, translating to "pasta with tomato". It's best to save making this one until the end of summer when tomatoes are at their best, however, for busy mama on a Spring/work/soccer practice night, a giant can of peeled tomatoes works just fine.

It's important to cook the pasta al dente (about a minute or two less than what is stated on the package) since the noodles will continue to cook once you toss the sauce with them.

Serve with garlic bread, (recipe to follow). Yummy!

Pasta al Pomodoro

Adapted from: Epicurious: Dinner Rush Summer/Fall 2013

Makes 4 Servings

Stars of the Show:

• 1/4 cup extra-virgin olive oil
• 1 tbsp onion powder
• 4 garlic cloves, minced
• pinch of red pepper flakes
• 1 (28 oz) can peeled tomatoes
• kosher salt
• 12 oz bucatini or spaghetti
• 1/4 cup parmesan or pecorino

And Action:

Puree olive oil, onion powder, garlic, red pepper flakes, peeled tomatoes, and salt in food processor. Pour into a sauce pot and heat over medium until sauce thickens, about 20 minutes.

Meanwhile, bring water to a boil in a large pot. Season with salt, add pasta, and cook stirring occasionally until 2 minutes before tender.

Drain pasta.

Combine pasta and sauce. Remove from heat and add the cheese. Enjoy!

Garlic Bread

Epicurious: Dinner Rush Summer/Fall 2013

Makes 4 to 6 Servings

Stars of the Show:

• 2 garlic cloves, finely chopped
• kosher salt
• 1/2 stick of butter, softened
• 1 tbsp extra virgin olive oil
• 2 tbsp finely chopped flat leaf parsley
• 1 loaf Italian bread - I used French bread.
• 4 tbsp grated Parmesan

And Action:

Preheat oven to 350 degrees.

Mash garlic to a paste with 1/4 tsp salt.

Stir together butter, oil, and garlic paste in a bowl until well combined, stir in parsley.

Halve loaf horizontally and divide butter mixture between halves and spread it in an even layer. 

Divide cheese between halves and spread in an even layer.

Put halves, cheese side up, on a large baking sheet. Cover bread with a large piece of foil, tenting it slightly on the top and tucking it under the bread.

Bake 15 minutes.

Remove foil and turn oven to broil. Broil bread until golden, about 2 minutes. 

Peanut Butter Banana Oat Smoothie

Peanut Butter Banana Oat Smoothie

Makes 1 Serving

Stars of the Show:

• 1/8 cup nonfat greek yogurt
• 10 oz nonfat milk
• 1 tbsp creamy peanut butter
• 1 frozen banana
• 1/4 cup oatmeal 
• cinnamon, to taste

And Action:

Combine all ingredients in the blender until smooth. Enjoy!

Apple and Kiwi Green Juice with Ginger

Blend of green apples, kiwi and ginger. 

Apple and Kiwi Green Juice with Ginger

Skinny Limits

Makes 2 Servings

Stars of the Show:

• 2 granny smith apples, cored, and sliced
• 2 kiwis, peeled
• small chunk of ginger
• 1 lime or lemon
• 1 celery stalk
• 1/2 cup parsley 

And Action:

Run all ingredients through the juicer and enjoy!

Crock Pot Whole Baked Chicken

Whole chickens used to turn me off. The whole pulling out their insides and plucking any stray feathers thing really grossed me out. My mama handled the cooking in our household growing up and I became spoiled. When I moved out and a craving for baked chicken hit I would grab a rotisserie chicken at the checkout line at the grocery store. But something was missing... the aroma that fills the house while the chicken bakes. It's part of what makes it taste so good.

This blog actually pushed me out of my comfort zone and I made my first baked whole chicken. Pulling the guts out and all. It wasn't until I started shopping at Whole Foods that I discovered whole chickens with the dirty work already done. Granted, there is still the rinsing of the bird and a few stray feathers to pluck but I don't have to stick my hand up in the cavity of the bird.

Santa brought me a 6 qt Crock Pot for Christmas, my first!, and the first recipe I came across was for this Crock Pot Whole Baked Chicken. The stars had aligned. Whole chickens were on sale at Whole Foods, this Crock Pot came into my life, and then I stumble on this recipe. Let me tell you... This recipe is EASY! The meat was falling off the bone. As of now, this is my go to method for cooking a whole chicken. I'm not intimidated anymore and I get what I want... a house filled with the aroma of baked chicken and it tastes so much better homemade. I paired the chicken with broccoli and brown rice. Yummy!!!

Crock Pot Whole Baked Chicken

Stacy Makes Cents

Stars of the Show:

• 1 whole chicken (2-4 lbs)
• 2 tsp sea salt
• 1/2 tsp pepper
• 1 tsp paprika 
• 1 tsp onion powder
• 1/2 tsp garlic powder

And Action:

Wad up two pieces of foil and make them flat on top.

Place in 5 qt crock pot and pour 1/4 inch of water in the bottom. 

Rinse and dry the whole chicken. Make sure to clean the kitchen really well!

In a small bow combine the spices.

Rub onto the chicken.

Place chicken on top of foil balls.

Cook on high for 2 hours.

After 2 hours, switch to low and cook for 5 hours. Temperature should read 160 degrees then it's time to enjoy!

Lemon Almond Asparagus

Asparagus swimming in lemon butter... butter!... enough said!!!

Lemon Almond Asparagus

Taste Of Home

Makes 8 Servings

Stars of the Show:

• 3 tbsp butter
• 1 lemon, juiced
• 2 lb fresh asparagus, trimmed
• 1/3 cup sliced almonds, toasted

And Action:

Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds. Enjoy!

Nutritional Information Per Serving:

Calories: 78

Fat: 7 g

Saturated Fat: 3 g

Cholesterol: 11 mg

Sodium: 36 mg

Carbohydrates: 4 g

Fiber: 1 g

Protein: 2 g

Winter Caprese Salad

I came across this recipe for a Winter Caprese Salad while menu planning for our Christmas dinner. Not sure what makes this wintery but any recipe with grape tomatoes has my name all over it and I don't try to over analyze it. Being Italian, this was a great way to add a touch of home to our traditional ham dinner and for a flavor punched side dish... Wintery would be roasted tomatoes... ;)

I prepared this with the intent of serving it as a side dish but ended up forgetting about it in the refrigerator. Partly to blame was that this can be conveniently made ahead. Thankfully, while preparing this all I could think about was how delicious this would be tossed with pasta. This will make for an easy week night meal coming up.

Winter Caprese Salad

The Crispy Cook: Cooking Gluten-Free With The Garden and Seasons

Makes 4 Servings

Stars of the Show:

• 1 (8 oz) container fresh mozzarella perlini (pearl sized balls)
• 1 container grape tomatoes
• 1/4 cup pesto - Original recipe calls for 1/2 cup but I think that was too much.
• Splash of red wine vinegar
• salt and pepper, to taste

And Action:

Mix all ingredients together. Let the flavors meld for an hour at room temperature before serving. Serve on its own, topped on a bed of mixed greens, or tossed with pasta. 

Spiced Nuts

Talk about taking raw nuts to another level. Sweet, spicy, and slightly salty. This is a party-worthy snack. I prepared these spiced nuts for my family on Christmas to enjoy before the meal was ready. You can use just one type of nut or a mix like I did. The aroma of these baking in the oven will fill your house and scream the holiday is here!

These spiced nuts would make for a perfect gift idea after you pack them into decorative tins.

Spiced Nuts

Makes 8 oz

Stars of the Show:

• 8 oz raw nuts - I used peanuts, hazelnuts, and cashews.
• 1 large egg white, lightly beaten
• 2 tbsp firmly packed brown sugar
• 1 tbsp sea salt
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger

And Action:

Preheat oven to 350 degrees.

Put the nuts in a bowl and add the egg white. Toss to coat the nuts evenly. 

Spray a baking sheet with nonstick spray. Scrape the nuts onto the baking sheet and spread in a single layer. Bake, stirring often to break up any clumps, until the nuts are lightly toasted, 15 minutes. Transfer the nuts to a plate and spread them in a single layer to allow them cool. Personally, I prefer them warm from the oven. Enjoy!