PASTA WITH SAUTEED MUSHROOMS AND THYME

This dish is all about the fresh thyme, which I am addicted to lately. It's super easy and delicious. The recipe states for optimum flavor use cremini and shiitake mushrooms; however, I ended up using white button mushrooms because that is what I had on hand and it still tasted great. Use vegetable broth in replacement of chicken broth for a vegetarian option.

Pasta With Sauteed Mushrooms and Thyme
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 4-6

1 pound farfalle pasta (bowtie)
2 Tablespoons Butter
2 Tablespoons olive oil
4 large shallots, minced
3 medium garlic cloves, minced
10 ounces shiitake mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
10 ounces cremini mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon minced fresh thyme leaves
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 Tablespoon juice from one lemon
Ground black pepper
1 cup fresh Parmesan cheese, grated
2 Tablespoons minced fresh parsley leaves

Cook pasta al dente (one minute short regular cooking time) according to directions.
Melt butter and olive oil in a large skillet over medium-high heat. Add the shallots and sautee until translucent, about 4 minutes. Add the garlic, cook until fragrant, about 30 seconds.

Add mushrooms and 1/2 teaspoon salt. Sautee until brown and cooked, about 7 minutes. Add the thyme and cook until fragrant, about 30 seconds.

Remove the mushrooms to a bowl.
This is the point where my husband tries to eat all the mushrooms...

Set the skillet back on the heat and add the chicken broth. Bring to a boil. Scrape all the brown bits off the skillet. Take off the heat and add the cream and lemon juice. Season with salt and pepper.

Add mushrooms, cheese, parlsey and pasta back the the chicken broth mixture in the skillet.

Stir together over low heat for about 2 minutes, until the cheese melts and most of the liquid is absorbed.


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FRESH SQUEEZED LEMONADE

I am spring cleaning and getting ready to have a rummage. It is amazing how much stuff you collect when you have kids; I can't wait to get rid of it! So while I am busy with the rummage my daughter is going to have a lemonade stand (her first business venture...I am raising a little entrepreneur).
I got this recipe from a chocolate shop I worked at one summer during the Sturgis Bike Rally in the Black Hills of South Dakota. The big burly bikers couldn't get enough fresh squeezed lemonade and fudge!

Fresh Squeezed Lemonade

1 1/4 cup lemon juice, about 7 lemons
1 1/2 cup sugar
6-8 cups cold water, plus 2 cups

In a saucepan combine the 2 cups of water and the sugar. Bring to a boil and stir until sugar is dissolved. Let cool.
Meanwhile, squeeze the lemons...

letting the juice fall into a bowl.

Remove the seeds but leave the pulp.
Add the sugar/water mixture, lemon juice and 6-8 cups of water in a pitcher. Mix well and chill. Serve over ice. (I was out...I hate it when that happens).

Note: The less water you use the more sugary and tart the lemonade will be.


A hawk in Georgia hunting a squirrel and a crow...maybe me too, by the look in his eyes! The squirrel was lucky; the crow, not so lucky.



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SWEET CHICKEN BACON WRAPS

I love to entertain but for some reason I always have the hardest time when it comes to appetizers, I never know what to make. These little chicken bacon wraps taste so good and are super easy to make. Such a delicious appetizer; you can't go wrong!

Sweet Chicken Bacon Wraps
Adapted from Paula Deen
Serves 12 to 15 appetizer servings

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into bite size pieces (approx 1-inch cubes). Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.

Stir together brown sugar and chili powder.
Dredge wrapped chicken in mixture.

Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

I am back from Georgia! It was a wonderful Easter weekend with fabulous weather, beautiful spring flowers and unbelievable sunsets!



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CHOCOLATE BROWNIE COOKIES

I love the top part of a brownie; the part that's all cracked and flaky. These cookies taste exactly like that. They are soft, rich, give you the perfect chocolate fix...

and make the perfect ice cream sandwich.

Sampling is the best part...especially for breakfast!


Chocolate Brownie Cookies
Adapted from Culinography
Makes 24 large cookies

8 ounces bittersweet chocolate, chopped (original recipe calls for 16 ounces)
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

Preheat oven to 350°F. Line baking sheet with parchment paper.

Melt the 8 ounces of bittersweet chocolate and butter in in the microwave at 50% power stirring every 30 seconds just until melted or in a heatproof bowl over a saucepan of barely simmering water, stirring continuously, until melted and smooth. Set aside.

In a separate bowl, whisk the eggs, vanilla and sugar until combined.

Add the chocolate to the egg mixture.

In a small bowl, sift together the flour and baking powder. Slowly fold in the flour mixture to the egg mixture and mix until combined. Add the chocolate chips. The cookie dough will be thin like batter. I refrigerated mine for about 10 minutes to thicken it up.

Scoop 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets.

Bake for 10 minutes or until they are firm on the outside. Do not over bake! Leave to cool completely on the baking sheets. They will be thin, soft and fragile.
Don't even bother eating them the day you bake them; they will taste 100x's better the next day.


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WHITE CHOCOLATE BOWLS WITH MALIBU WHIPPED CREAM

Last month I won"Chocolate Obsession" at Sweet and Savory for my Chocolate Bowls with Chambord Whipped Cream and Berries; I was so excited and I thought I better have at those chocolate bowls again...this time with white chocolate (they look like little birds' nests with the chocolate eggs). So easy and fun to make...perfect for spring and Easter.
Time to pack my suitcase for Georgia. My kids and I are off for a holiday weekend! I can't wait...nothing better than a little Georgia spring to soothe the soul!
I hate paying the airline for my kids tiny suitcases so I have decided to pack all 3 of our belongings in one suitcase...should be interesting.
Hope you all have a great Easter weekend!

White Chocolate Bowls With Malibu Whipped Cream

For White Chocolate Bowls:
8 balloons
10 ounces good quality white chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Malibu Rum (Coconut Rum)
1/4 cup powdered sugar
For Garnishment:
Toasted Coconut - sweetened coconut flakes
Berries
Chocolate covered candy Easter eggs

*Make sure you use latex-free balloons if you or those who are eating the chocolate bowls have allergies.


Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).

Line 2 cookie sheets with parchment paper.

Microwave chocolate at 50% power stirring every 30 seconds until melted or melt in a heat safe bowl over a pan of simmering water (don't let steam touch chocolate), stir continuously and let it melt. Remove from heat.

Drop 8 1/2-teaspoons of melted chocolate on parchment paper to make disks…you are creating the bottom of the bowls (so they don’t leak).

Next, carefully dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and set on top of the chocolate disks on parchment paper.

Let set in fridge for about 30 minutes.
After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY.

Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.

The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.

Toast the Coconut:
Spread sweetened coconut flakes on a plate and microwave,

stirring every 30 seconds until toasted.

Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Malibu and powdered sugar.

Whip on low for about 30 seconds so it doesn’t splatter.

Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix).

Bring the chocolate bowls out of the fridge.

Spoon whipped cream into chocolate bowls,

top with toasted coconut and berries or chocolate Easter eggs.


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HARD BOILED "CHICKEN" EGGS- CLEAN EATING

I think these are the cutest chickens ever!
What fun it would be to wake up to these little chicks on your table Easter morning or any morning for that matter. Also a fun idea for your kid's lunch box or your own. I guarantee whoever the recipient is; they will love it!
My daughter was screaming with excitement when she saw what I made. Talk about playing with your food...she made them "hatch" about 100 times!

Hard Boiled "Chicken" Eggs- Clean Eating

Hard boiled eggs
carrots (I used carrot chips)
peppercorns (could also hole punch seaweed or use sesame seeds)
paring knife

If you don't know how to hard boil eggs learn how here.

Cut the carrots in the shape of a comb and a beak for the adult chicken.


For the Adult Chicken:
Set the hard boiled egg upright (if it doesn't stand up cut the bottom off so it is level.) Using a paring knife make a small cut at the top of the "head" for the comb and a small cut on the middle of the egg for the beak. Make 2 small circular cuts for the eyes. Push the carrot comb, beak and peppercorn eyes into their spots.

For the Chicks:
Make a zig-zag cut around the middle of the egg...don't penetrate the egg yolk...just cut through the egg white. Remove the top half of the "shell" carefully or remove the yolk completely. Cut holes for the eyes and make a cut for the beak.


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MULLIGATAWNY SOUP

This Indian soup is spicy, sweet, warm and deliciously complex in flavor. "Mulligatawny" literally means Pepper Water.
The recipe caught my attention because I saw a banana in the ingredient list...I knew I had to try it. I added rice to make it heartier and instead of garnishing it with yogurt I added a little coconut milk. If you love curry you will love this soup.

Mulligatawny Soup
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 6-8

4 medium garlic cloves, 2 peeled and 2 minced
1 1/2 Tablespoons minced fresh ginger
1/4 cup water
3 Tablespoons unsalted butter
2 medium onions, chopped medium
1 teaspoon tomato paste
1/2 shredded unsweetened coconut
1/4 cup unbleached all purpose flour
1 1/2 Tablespoons curry powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
7 cups low-sodium chicken broth
2 medium carrots, peeled and chopped medium
1 celery rib, chopped medium
1 medium very ripe banana, peeled, cut into 1-inch piece
Table salt and ground black pepper
Cooked white rice (optional, for a heartier soup)
Plain yogurt (optional garnishment)
Minced fresh cilantro leaves (optional garnishment)

Puree the garlic cloves, 2 teaspoons of ginger and water in a food processor or blender.

Melt butter in a large Dutch oven over medium heat. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes.

Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, the flour, curry powder, cumin and cayenne; stir until evenly combined, about 1 minute. Whisking constantly, gradually add the chicken broth.

Add the carrots, celery and banana to the pot. Increase heat to medium high and boil. Cover and reduce heat to low and simmer until the vegetables are tender, about 20 minutes.

Empty the food processor's garlic/ginger mixture into the soup and puree with an immersion blender or use a blender to puree the soup in batches filling the blender only halfway for each batch.

Add cooked rice to soup (optional) and heat until hot.

Ladle the soup into bowls, spoon a dollop of yogurt over each bowl, sprinkle with the cilantro and serve.

Soup can be refrigerated (without garnishments) for up to 3 days.


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LIGHT AND FRESH LASAGNA

I have never acquired a love for Lasagna. Always being too heavy, too cheesy, just plain too much for me (probably the exact reasons why most people love it)!
Many recipes later, I have finally found a recipe that is light and fresh and I adore it!
What makes it different? No ricotta! The only cheeses in it are fresh mozzarella and Parmesan on top...this is my kind of lasagna.
Now, if you are die hard on using ricotta go ahead and throw it in along with whatever else you want.
I usually make it as the recipe follows but I have added spinach and mushrooms and it was awesome. My husband really wants meat in it next time so I will probably try some ground bison.

Light and Fresh Lasagna
Inspired by 101cookbooks
Makes 9 3-inch square pieces

1 pound Lasagna noodles (do not use "no-boil" noodles)
3 Tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/4 to 1/2 teaspoon Cayenne pepper
3 garlic cloves, minced or use a garlic press
1 28-ounce can diced tomatoes with onion and roasted garlic
3 4-ounce balls of fresh mozzarella, torn up into little pieces
a handful of slivered fresh basil
freshly grated Parmesan

Preheat oven to 375 degrees.

Fill a very large pot 2/3 full with water: salt, cover and bring to a boil.

Butter a deep, square baking dish. The one I use is the large Anchor Hocking dish...9x9 and 2 1/2-inches deep.

Make Sauce:
Place the olive oil, salt, Cayenne pepper and garlic in a pan and saute over medium-high heat for about minute.

Add the tomatoes and slowly bring to a simmer as well.

Remove from heat. Add more salt and adjust seasoning if needed. I used an immersion blender to smooth out the sauce. Set aside.

Cook Pasta:

Boil the pasta for about 8 minutes, don't overcook. Once cooked, drain and run under cold water to stop cooking process.

Assemble Lasagna:
Lightly cover the bottom of the baking dish with a bit of the sauce.

Next a layer of lasagna noodles (I had to cut 1/3 off of each noodle so the would fit perfect).

Now a thin layer of sauce,

and a bit of cheese.

Then pasta, sauce, pasta, sauce and cheese. Pasta, sauce, pasta, sauce and cheese. Keep going until you've used up all the pasta. You want to cover the top layer of lasagna with sauce and the very last of the cheese so you have a nice cheesy top (I should have used a little more cheese on top...next time)! You could sprinkle a little Parmesan on top too.

Bake until everything is melted and fragrant, 35 minutes or so. Let it sit for 10 minutes before serving. Sprinkle with Parmesan and slivered basil.

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