Yummy Dinner

This is one of my go to recipes. We typically have the ingredients in the house. It is quick and easy.  Best of all, everyone LOVES it.  I got it from Family Circle magazine.

Farfalle with Peas and Goat Cheese



Here is what you need to make it:

8 oz farfalle pasta

1-1/2 cups of frozen peas, thawed (I normally leave this out b/c I am not a fan of peas)

1 large red pepper, seeded & cut into 1/4" strips

1 TB cornstarch

2 TB olive oil

3 cloves garlic, minced

2 ts dried oregano

1/8 ts red pepper flakes

1/2 cup white wine

1-1/2 cups low-sodium chicken broth

1/2 ts salt

1 bunch chives, cut into 1/2" pcs.

3/4 cup chopped walnuts, toasted (I always leave this out since I am allergic to nuts)

1/2 cup crumbled goat cheese

* Bring a medium size pot of salted water to a boil. Cook pasta according to package directions, about 12 minutes, reserving 1/4 cup of the pasta water. Add peas and red pepper to pasta pot for last 2 minutes of cook time. Drain pasta mixture and set aside.

*Meanwhile, stir together cornstarch and 1 TB water; set aside. Heat olive oil in a large nonstick skillet over med-high heat. Add garlic, oregano, and red pepper flakes and cook for 1 minute. Stir in wine and bring to a boil. Cook for about 2 minutes, stirring occasionally. Stir in chicken broth and bring to a boil. Stir in cornstarch mixture and cook 2 minutes or until thickened. Stir in salt.

*Add pasta mixture to the skillet and stir together with sauce. Stir in chives, walnuts, and 1/4 cup of the goat cheese. Add pasta water by the tablespoonful if mixture appears dry. Sprinkle with remaining goat cheese. Serve immediately.

Like I said, we love this meal.  It is extremely easy. It is quick. It requires little to no planning. It is a perfect last minute meal.

Pesto and Red Pepper Cream Cheese Bake

On Saturday evening, the family and I were invited to a friends house last minute for dinner. The hosts already had everything planned/prepared and didn't really need us to bring anything.  I couldn't go empty handed so we decided to bring this easy to prepare appetizer. One of our friends makes a similar recipe cold and without the crescent roll.  She also uses sun dried tomatoes in her recipe.  My hubby doesn't like the tomatoes so we changed it up and came up with this recipe.

Pesto and Red Pepper Cream Cheese Bake

1 can crescent rolls
1 (8 oz) package cream cheese
4 TB pesto sauce
4 TB roasted red peppers, chopped

• Preheat oven to 325 degrees. Grease a baking sheet. Unroll half of the dough on the baking sheet.  Press the seams together.
• Cut the cream cheese in half the horizontal way. Place one half of the cream on top of the dough on the baking sheet. Top with the half of the pesto and half of the red peppers. 
• Put the other cream cheese layer on top and repeat.
• Place the remaining dough over the top and cover cream cheese completely. Be sure to seal all the edges so nothing leaks out.
• Bake around 18 - 20 minutes or until browned.
• Let cool for a couple of minutes before eating it.

We serve it with wheat thins, but any cracker should do.

Pork Chops in a skillet

I made this for dinner last night and it is a family favorite!

Pork Chops w/ caramelized onions and stuffing

6 boneless pork chops
2 large onions, halved lengthwise & thinly sliced
1/4 tsp salt
1/4 tsp pepper
1/4 cup balsamic vinegar
2 TB brown sugar
1 pkg stove top stuffing mix for chicken
1-1/2 cups hot water
1 cup shredded mozzarella cheese

Place pork chops between 2 sheets of plastic wrap and pound slightly to an even thickness. Sprinkle pork chops with salt and pepper.
Heat large skillet (I use an electric skillet) sprayed with cooking spray on med-high heat. Add chops and cook 3 min. on each side. Remove from skillet.
Add onions to skillet. Cover and cook over med-high heat 5 minutes or until tender, stirring occasionally. Add balsamic vinegar, cook 1 minute stirring constantly. Add brown sugar, cook 1 more minute, stirring constantly. Add pork chops back to skillet.
Mix stuffing mix and hot water together. Spoon around the skillet and over the chops. Top with cheese, cover.  Let cheese melt.
Enjoy!