October 30, 2010

Pasta with Chicken, Tomatoes and Peas

1 package ground chicken
4 -6 roma or plum tomatoes chopped, placed in a bowl with a little olive oil and parsley
1 cup frozen peas
2 cloves of garlic, chopped
1/2 cup of olive oil
1/2 to 1 cup of chicken stock or broth
2 tablespoons flour
2 tablespoons butter
1 pound box of any shaped pasta you like

prepare the pasta according to package directions, saving 1 cup of pasta water before draining pasta

put the olive oil in a pan and add the garlic and saute for a few minutes
add the ground chicken breaking it up as it cooks
once the chicken is cooked add the tomatoes with some of the chicken stock and saute the tomatoes
add the peas
make a well in the middle of the pan, add the butter letting it melt then whisk the flour cooking a little,  then stir everything together, the sauce will thicken..you can add more stock as needed to make more sauce or the reserved pasta water.

place the pasta in a serving bowl and top with the chicken mixture.


October 27, 2010

Pumpkin Chocolate Chip Muffins

Preheat oven to 400 degrees.

This recipe can be used to make mini muffins or regular sized muffins. Lightly grease mini muffin pans or you can use mini muffin paper liners and put mixture into pan.

Bake mini muffins for 10-15 minutes, be sure to watch as each oven varies. Adjust your baking time if needed.

If making larger muffins, lightly grease regular size muffin pans or use paper liners and place mixture into pan and bake for 16-20 minutes, again watching muffins.  Test with toothpick.


2 eggs
1 cup of sugar
1 CUP solid pack pumpkin
3/4 cup crisco or wesson vegetable oil

stir together the above ingredients in a small bowl, set aside

mix the following into another bowl

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

1 cup mini chocolate chips

If you want you before baking the muffins, top each one with Wilton white sparkling sugar.

mix the dry ingredients into the wet ingredients, add the mini chips and mix well.

Once muffins are done, cool for a bit in the pans, then remove to a cooling rack...Place in airtight container.

This recipe can be doubled if you want to make more...


Garlic Bread

preheat oven to 350 degrees

one can of Pillsbury Pizza dough
2 tablespoons parsley
2 cloves of garlic, finely chopped or use a microplane
olive oil
parmesan cheese for sprinkling

place the garlic, parsley and olive oil in a small bowl

open the can of dough and place on a lightly floured baking sheet

spread the dough with the olive oil mixture, then add some parmesan cheese on top

gently fold over one side to the middle and then the other side over that
sprinkle with some more parmesan cheese

bake in a 350 degree preheated oven for 12-15 minutes...be sure to watch your time as each oven varies.

cut into slices and enjoy...

October 24, 2010


1  16 ounce box orrechetti pasta
3  medium zucchini cubed
6  roma tomatoes cubed
1  tablespoon dill
1  tablespoon basil
    olive oil ( about a 1/2 cup)
3  cloves of garlic chopped fine or use a microplane
    mozzarella balls ( small ones)

place a large pot of water on the stove for the pasta, cook the pasta according to directions on the package, saving a cup of the pasta water.

Place some olive oil in a bowl (1/4 cup) with the basil and dill, chop the tomatoes into cubes. set aside.

Cook the cubed zucchini with a little water in a bowl in the microwave, 5 to 6 minutes, set aside.

Place the remaining olive oil in a pan, add the chopped garlic and saute for a few minutes.

Place the cubed tomatoes in the pan with the garlic and oil. cook for about 10 minutes on medium heat, add the precooked zucchini and saute together for 10 minutes.

Place the cooked  pasta into the pan with tomatoes and zucchini, adding some pasta water as needed.

Cut the mozzarella balls in half and add to your serving of pasta.

October 13, 2010

October 9, 2010


  • 1 pound ground chicken
  • 1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
  • 3 cloves garlic, peeled
  • 1 medium onion, peeled
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/2 cup breadcrumbs
  • Freshly grated nutmeg, about 1/8 teaspoon
  • About 1/4 cup milk
  • 1 large egg
  • 1/4 cup flat leaf parsley, finely chopped
  • Salt and pepper
  • 3 tablespoons tomato paste
  • 3 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 28-ounce can crushed San Marzano tomatoes
  • 1/2 cup chicken stock or dry white wine
  • 2 tablespoons butter
  • 1/2 cup basil leaves, torn or shredded
  • 1 pound spaghetti
Yields: Serves 4


Heat oven to 400ºF. Place a piece of parchment paper over baking sheet.

Bring a large pot of water to boil for pasta.

Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.
Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.

Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

October 3, 2010

Bruschetta is always a hit


heat oven to 350 degrees

Any kind and amount of bread you want
I chop plum tomatoes add some basil, dill and olive oil and set aside..

slice the bread and place onto a baking sheet 
top each slice with olive oil and parmesan cheese
bake for 10 minutes
remove from oven and
top with chopped tomato mixture
add some more parm cheese or mozzarella cheese
place back into 350 degree oven and bake for 10 minutes
watching to make sure you don't burn it


DeeDee's Pasta

1 pound campanelle pasta or any shape you like
1 can diced tomatoes
1/4 cup olive oil
2 tablespoons flour
2 tablespoons butter
3/4 can chicken broth
1 cup frozen peas
1 small can mushroom slices
4 carrots, chopped and cooked
2 zucchini, sliced thin
2 cloves garlic
1/2 cup sun dried tomato dressing

cook pasta according to directions
save a cup of pasta water if needed..

place olive oil into saute pan
microplane the garlic into the olive oil and cook
put the sliced zucchini into pan and cook
add the mushrooms
add the peas
add the tomatoes
add the cooked carrots
add the dressing
add the chicken broth
cook for a few minutes, then add the butter and flour to thicken the sauce

cook until all combined and heated through.

Drain the pasta and place in a serving bowl
add the vegetable mixture
you can add some of the pasta water for extra sauce if needed.


October 2, 2010

Chocolate Chip Shortbread Cookies


4         sticks of very soft butter
1         cup confection sugar (10X-powdered sugar)
2         teaspoons vanilla extract
4         cups all purpose flour
1         12 ounce bag MINI-chocolate chip morsels (Nestle)

beat butter, sugar and vanilla in a large bowl on medium high until light and fluffy.
With mixer on low speed, gradually add in flour a little at a time until well blended.  Scrape down the bowl.
Add the mini chips and mix well.  The dough will be soft.  Refrigerate for at least a half hour for better handling.
Heat oven to 350 degrees. 
Lightly grease cookie sheets.  Use about a tablespoonful of dough for each cookie (you can make them bigger if not enough) and roll the dough into a ball first, then into a log and place on the cookie sheet and press down along the length of the cookie to flatten.  Place cookies 1 inch apart.  Bake for 12 -15 minutes checking for a golden color around 12 minutes, more time may be needed.  All ovens vary so watch the first batch carefully and then adjust your baking time to more if needed.  The cookies should have a slight brown color along the edges.  Let cool a few minutes on the baking sheet, then transfer to a cooling rack until completely cooled.  Place in an airtight container.


for the glaze:   melt chocolate chips in a small microwave bowl or over a double boiler until melted.  Stir in vegetable shortening until smooth.  Dip one end of the cookie in chocolate.  Place on wax paper lined cookie sheet and place in refrigerator to set, remove to container.