Tuesday, March 23, 2010

{farfalle chipotle chicken pasta in a roasted tomato cream sauce}

I found this recipe on Picky Palate last year some time, and I'm so glad I printed it out, because I couldn't find it again when I looked! It is DELICOUS!! Can I tell you how much I love cilantro? I was so happy to find this recipe!

My family loves it, and it's one that's perfect for company too.


1 lb. mini (or regular-sized) Farfalle pasta

2 T. extra virgin olive oil
1/2 c. white finely diced onion
2-3 chipotle peppers in adobo sauce (from can), chopped (3 if you like spicy)
1 fresh corn on the cob, kernels removed (It was wintertime when I first made this, so I subsituted frozen corn that had been thawed.)
1 c. black beans, drained
2 c. cooked chicken, diced
1/4 c. fresh cilantro leaves, chopped

2-14 oz. cans Muir Glen fire-roasted diced tomatoes (I didn't use the fire-roasted, just plain diced tomatoes.)
1/2 c. heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions--drain and set aside.

2. Heat 2 T. olive oil into a large 5 qt. skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through. Reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta and combine well. Stir in heavy cream, salt, pepper, and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

Wednesday, March 10, 2010

{lemon bread}

Lemon feels like spring to me!!


3 sticks butter, softened
3 c. sugar
5 large eggs
3 c. flour
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. almond extract
7/8 c. ginger ale (1 c. minus 2 tsp.)

Preheat oven to 275 degrees (yes, that's right). Cream together the butter and sugar. Add eggs one at a time, followed by the vanilla, lemon, almond extracts, and ginger ale. Add the flour, one cup at a time. Mix well. Bake in 2 loaf pans, for 1 hour and 45 minutes. Let cool in pans.

{lemon cheesecake bars}

(Lemon Cheesecake Bars..recipe & picture courtesy Kraft Foods)


1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.