Publix and I are best friends. When you spend hours at the grocery store as I do you have to love the place. I love their apron simple meals and have used them on this blog and have prepared them for my classes many times with great results. This Parmesan-Crusted Chicken that I discovered this summer is a keeper. Anyone that can boil water and turn on the oven has got it made. Plus the meal is so delicious. By the way for all of you that are interested school starts for me two weeks from today. Where has my summer gone? So I’m digging in and enjoying every last minute.
Tag Archives: pasta
Fettuccine with Sausage and Kale
I have been enjoying kale for about four years now. It seems that every food magazine and food show recently is using this nutrient rich green. Just this morning I saw in my new Bon Appetit Magazine a grilled kale and apricot salad that I must try. But, now here is another wonderful recipe from Gourmet Quick Kitchen for kale that I have enjoyed at least six times and I love it! It is so easy and with the super nutritious kale you can’t go wrong. I made this dish again last Friday night with kale that this young actress brought me from her parents’ garden. It was wonderful with spicy sausage topped with shaved Pecorino Romano. Oh my gosh! By the way check out Ashley in this movie that’s just been released on HBO. What could be better – pasta, kale, and a good movie?
Filed under Main dish
I love Italian food and if it’s a little fancy, but easy that makes it even better. I haven’t made this in a long time because it is very hard to find a round steak that has both the top and bottom round. Check with your local butcher and if you can find the cut of meat then anyone can make this! I made it when I was first learning to cook. You just might need a second had to help tie the roll with string. Although I did do it by myself today. Brucciloni is a round steak that is stuffed with a sort of meatloaf. The stuffing is ground meat, chopped onion, and Italian bread crumbs. Roll it up. Tie it. Brown the roll in olive oil. Simmer in a good red sauce for about an hour. Serve with your favorite pasta. It is so yummy! You are going to love it. Top it with a little parmesan cheese and use some really good bread to soak up the last of the rich red gravy. You can do it. I can’t because I have enjoyed the holidays too much!
Filed under Main dish
Angel-Hair Pasta with Fresh Tomato Sauce
This could be the absolute best pasta dish that I have ever made. It’s one of those dishes that you don’t want to stop eating. It is just amazing. The recipe has been waiting for some great home-grown tomatoes to put with my fresh basil. It’s so simple yet the flavors and texture scream complexity. A perfect meal for summer.
A Tribute to the Best Classes and Mexican Stuffed Shells
This is my 25th year at AHS. I have taught in the same room and have taught an array of classes from Clothing and Textiles, Interior Decorating, Technology in the Home, Child Development, Teaching as a Profession and Foods. I’ve loved each and every one of them. Yes, there have been students that stood out in each of these classes. Many of them I stay in contact with today, but I’ve never had two classes as I have had this semester. Don’t get me wrong the semester hasn’t been a piece of cake. I have worked myself to death. We made 32 different dishes. Half of these we had labs. So that means that I have spent many hours making grocery lists, shopping, putting groceries up, cooking, cleaning, setting up labs, evaluating work and doing laundry! But, the students have been a different group.
Filed under Main dish
Angel Hair Pasta with Spinach, Shrimp, Tomatoes and Basil
I love this dish! Oh My! It has a lot of flavor. It is very quick to make! What else do you want? Someone to make it for you? This recipe is a cinch . You will be in and out of the kitchen in no time. The compliments will come flying your way and you will be wondering what happened. It is just so easy to make this dish and it is amazing that it just has flavors that you would not imagine. I was totally shocked.
Filed under Main dish
Chicken Parmesan and Anna’s Easy Tomato Sauce
I wrote this same post on December 3 of last year. All of my photos for the how to somehow got deleted by my editor ( that would be me). So please refer to the first post for the information about how great this recipe is and how easy it is to make. Continue reading
Washing Dishes and Knives While Making Paula Deen’s Szechaun Chicken
Making this Paula Deen dish my students learned many skills. Some of these skills I thought were just a given. You know like washing dishes and knife safety. Either I did not do such a hot job when we discussed these topics or in the excitement of preparing and eating such a delicious meal they did not rank up there with what was important. Anyway we all learned from our mistakes and I still have all of my fingers!
Creole Shrimp Saute
I am really enjoying my summer. It started with a beautiful wedding in Louisville, Kentucky and last week a couple of days at the lake with my good friends. When I came home from the lake GI Joe said, ” Well what did ya’ll do?” And I said, “Talked and ate a lot of good food.” Men just don’t get it when women get together that we love to talk. My husband will get together with some of his buddies and when he comes home I will ask about one of their wives. And it is always the same. “We don’t talk about stuff like that!” They just don’t discuss personal or emotional things like women do. Why is that? Anyway I am loving my summer. Getting a little “me” time before I have to start giving a lot of it to my students again.
Savory Seafood Penne
This recipe came from Men’s Health. Don’t you read Men’s Health every month? Yea right. You know it is a good magazine. Gi Joe and The Athlete read it religiously. It is a good magazine. I will have to say that I have sat down and read my share of issues. This is a recipe that The Athlete found last April. I have prepared it at least a half-dozen times. It is good for you and easy to make.
This week I had a huge bag of beautiful spinach in my box from CSA and wanted to make good use of it. I also had pesto left over from this recipe that I wanted to use.
I changed the original recipe today and sautéed the spinach then added all the other ingredients. I like the original recipe better. The reason? The hot pasta just does wilt the spinach and it gives more texture to the dish. So here it is for you to enjoy. Look at what you are getting: 22 grams of protein, 26 grams of carbohydrates, 19 grams of fat, and 5 grams of fiber .