Pesto Orecchiette with Chicken Sausage

Pesto Orecchiette with Chicken Sausage

2020, chicken sausage, Prepared by Melissa, Real Simple, Recipe Source
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 Difficulty: Easy Servings: Serves 4 Source: realsimple.com

INGREDIENTS
¾ pound orecchiette
½ pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tablespoon olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
⅓ cup pesto
½ cup grated Parmesan (2 ounces)

DIRECTIONS
Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.

Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water as needed to loosen the sauce).




Flourless Chocolate-Chili Cake

I made this for Valentine’s Day! I bit of heat in each bite.

Flourless Chocolate-Chili Cake

2020, 6.7 WW Points (Classic), cakes, Desserts, Eating Well, Prepared by Melissa
Prep Time: 35 mins Total Time: 5 hrs 15 mins Difficulty: Easy Servings: 16 Source: eatingwell.com

INGREDIENTS
12 ounces dark chocolate (70-73% cacao), chopped
½ cup (1 stick) unsalted butter, cubed
⅓ cup grapeseed or canola oil
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon almond extract
½ teaspoon chipotle chile powder
½ teaspoon kosher salt
6 large eggs, at room temperature
1 cup granulated sugar
Confectioners’ sugar for garnish
Whipped cream for serving

DIRECTIONS
Instructions Checklist

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

Melt chocolate and butter in a double boiler over barely simmering water, stirring until smooth. (To improvise a double boiler, bring 2 inches of water to a bare simmer in a large saucepan; set a medium or large metal bowl on the pan, allowing at least an inch between the water and the bottom of the bowl.) Remove from heat and stir in oil, vanilla, cinnamon, almond extract, chile powder and salt.

Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, 3 to 4 minutes. Fold in the chocolate mixture. Pour the batter into the prepared pan.

Bake the cake until the top is just set and beginning to crack, about 35 minutes. (The center will still be moist.) Let cool completely in the pan on a wire rack, about 1 hour.

Remove the pan sides. Cover the cake and refrigerate for at least 3 hours or up to 3 days.

Let the cake stand at room temperature for about 30 minutes before serving. Dust with confectioners’ sugar and serve with whipped cream, if desired.

NOTES
To make ahead: Refrigerate for up to 3 days.

Equipment: 9-inch springform pan, parchment paper

NUTRITION
286 calories; 18.9 g total fat; 8.6 g saturated fat; 87 mg cholesterol; 95 mg sodium. 152 mg potassium; 25.7 g carbohydrates; 1.6 g fiber; 23 g sugar; 3.5 g protein; 315 IU vitamin a iu; 9 mcg folate; 26 mg calcium; 2 mg iron; 35 mg magnesium; 22 g added sugar




Yummy Dinner!




Heart Mini Quilt

Got it done just in time!


Mini Hearts Quilt




Time for Bread!




About right at our house …




1-2-3 Veggie Stir-Fried Noodles

A quick dinner!

1-2-3 Veggie Stir-Fried Noodles

2020, Asian, Prepared by Melissa
Difficulty: Easy Servings: 4 Source: deliciousdish.ca

INGREDIENTS
About 300-400 grams of fresh thick Chinese wheat noodles or any noodle you like
2 tbsp grapeseed oil
2 cloves cloves garlic minced
6-8 mushrooms sliced thinly
1 red pepper julienned
1 carrot julienned
Big handful of snow peas ends removed
3-4 cups baby spinach
For the Sauce:
2 tbsp low sodium tamari or coconut aminos
2 tsp sugar or coconut sugar
1 tsp freshly grated ginger
½ tsp Asian hot sauce I use sriracha
A little water to swish in the empty sauce bowl once the sauce had been poured into the stir-fry

DIRECTIONS
In a small bowl mix together all the sauce ingredients, set aside.

If you are using Chinese Miki Precooked Noodles: Unwrap the noodles and place in a bowl with warm water. Using your fingers, loosen them so that they separate, be gentle. Bring a pot of water to boil and boil the noodles for 1-2 minute. Drain and rinse, set aside. They do not need to be freshly cooked when you stir fry them (see step 4).

In a wok or large fry pan, heat oil, add the garlic and sauté for less than 30 seconds. Add the mushrooms, sauté for 2-3 minutes, add the peppers, sauté for 2 minutes, add carrots, sauté for 1 minute. Add the snow peas and spinach, sauté until the spinach is wilted.

If the noodles have cooled and are sticky, run hot water through them. Add the cooked noodles, toss everything together.

Add the sauce, swish a little water through the empty sauce bowl and add that to the stir-fry, toss until coated. Serve immediately.




Valentine’s Quilts are up!

Box of Chocolates

Bee Mine!

Hearts Runner




Beautiful

I got to see Mount Saint Helen’s covered in snow on a recent flight. It’s hard to believe my husband and I hiked to the top – one memorable adventure!




HEATH Bits Peanut Butter Cookies

HEATH Bits Peanut Butter Cookies

2020, cookies, Desserts, Hershey’s
Prep Time: 15 min Cook Time: 7 min Difficulty: Easy Servings: 36/80 Source: hersheys.com

INGREDIENTS
1 egg
1-1/3 cups HEATH BITS O’ BRICKLE Toffee Bits (8 oz. pkg.) , divided
1-1/4 cups light brown sugar packed
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 tablespoons milk
1 tablespoon vanilla extract
3/4 cup REESE’S Creamy Peanut Butter
1/2 cup shortening
3/4 teaspoon salt

DIRECTIONS
1. Heat oven to 375°F.

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

4. Bake 7 to 8 minutes or until set. Do not over bake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.

NOTES
For me, this made 80 cookies using my size 100 scoop.