This beautiful pasta cooks up super quick! Be sure to have the water at a rapid boil before cooking pasta for just about four minutes. Yum!
Are you looking for a special recipe to warm up the family this weekend? How about trying this Simple Pink Vodka Sauce. Quick and easy, yet super decadent, this yummy sauce will be delicious over your favorite pasta. We love the Farmers Fettucini from Northern Farmhouse Pasta, crafted from Organic NY Wheat…but a traditional Penne would be delicious too!
Lately I have been “living” in the beautiful new cookbook, A Kitchen In France, written by Mimi Thorisson.
The recipes sound delicious and fresh and the photography of her farmhouse and the French countryside are just breathtaking. I’m learning that in French cooking, many fresh herbs and ingredients are used. Each recipe looks hearty and healthy. In France the Butcher and the Fishmonger are held in high regard, as they use their artistry to prepare items to be roasted, and sautéed.
Mimi prepares a whole roasted chicken with creme fresh and herbs…it looks absolutely delicious!
Here in the States, with Thanksgiving on its way, many of us will be preparing a fresh turkey. For those who have never roasted an entire bird, it can sound overwhelming.
If roasting the whole bird makes you a little nervous, you could start by roasting this Herb Crusted Boneless Turkey Breast inspired by Mimi’s french roasted chicken. By starting with a turkey breast you will get the hang of your oven’s temperature, and figure out how to rely on the meat thermometer to test doneness. It’s easy to prepare, cook and carve, from start to finish!
This turkey breast could also be served alongside the whole turkey if you are having a large crowd that enjoys light meat. Continue reading
The latest dilemma in our household would be keeping food in the fridge. It seems that the boys have reached the age where anything and everything is a snack, and they are snacking all day long!
Last week my oldest was chowing down on a bag of Kettle chips at 9am. Yep! Potato’s in chip form…a breakfast food in his book. I sent him back to the kitchen…anything…even tuna on a roll….had to be better than chips. (And yes, he ate a tuna salad sandwich instead.)
When I ask the butcher to bring home dinner, I now need a dozen sausage links instead of six. Eight pork chops instead of 4…and if steak’s on the menu…wait for it……one per kid! No joke-
Now, the change of eating habits amongst the troops, has certainly made it a lot more fun to cook…at least we are out of the chicken tender and fries stage. But at the same time, it’s quite exasperating!
My thoughts are, let’s get these boys into the kitchen! This pasta salad happens to be a favorite and is simple enough for them to make themselves. AJ, be prepared to learn how to make your favorite pasta salad:)
AJ’s Favorite Pasta Salad:
A simple way to fancy this up would be to use whole pitted Kalamata olives instead of the canned version, and fresh mozzarella balls (halved) in place of the low moisture mozzarella. Delicious!
(By the way Liz, this recipe is also for you. I know you think that “it’s easier” if we make this yummy pasta salad…but I think you would actually have fun doing it!)
Chowfancy 
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