Creamy Roasted Red Pepper Chicken Pasta

Adapted from:  https://www.halfbakedharvest.com/roasted-red-pepper-chicken-pasta/

3-5 red peppers roasted

1/2 cup toasted walnuts 

2 cloves garlic

2 tbsp fresh parsley

1/2 extra virgin olive oil

2 tsp honey

2 tsp paprika

3 tsp Italian seasoning 

red pepper flakes

1 pound pasta

1 cup fresh basil chopped

1 cup arugula 

- Blend sauce ingredients in blender. 

- Add chicken, Italian seasoning, paprika, red pepper flakes, salt & pepper to skillet. Cook until golden brown (5 mins), remove from pot

- To same pot, pour 3 1/2 cups water. bring to boil. add pasta & cook about 8 mins add more water if needed.

- Stir in sauce & basil. Serve with cheese & arugula. 

Maple Oatmeal Biscuits

•  3 cups all purpose flour (I used half self rising flour because I rand out of regular)
• 1/4 cup brown sugar, packed
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 cup old fashioned oats
• 11 tbsp butter, cold - diced into tsp sized chunks
• 1 cup milk (used whole milk)
• 1/3 c. maple syrup

topping

2 tbsp butter, melted

2 tbsp maple syrup

1. preheat oven to 415 degrees. Line baking sheets with parchment paper

2. Combine flour to cinnamon. Add oats. Cut in butter. Add milk and fold until combined.

3. Turn mix onto floured surface. Turn & fold. 

4. Cut with biscuit cutter.

5. Combine melted butter and syrup and brush over tops.

6. I added raw sugar crystals. 

7. Bake 12-15 mins or until tops are golden.

Zuppa Toscana Soup

Delicious! Make again!

 https://www.thechunkychef.com/slow-cooker-zuppa-toscana/

Ingredients

• 1 lb ground spicy Italian sausage (mild can be substituted)
• 8 slices bacon, diced (divided)
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic minced
• 2 Tbsp flour (cornstarch can be substituted)
• 32 oz chicken stock
• 4 large russet potatoes, peeled and diced into 1/2 inch pieces
• 1 cup heavy cream
• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
• Salt and pepper, to taste
• Pinch of red pepper flakes. optional

Instructions

• Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
• Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
• Add onion to pot and cook 5 minutes, adding garlic the last minute.  
• Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirring as you pour.  Add in potatoes and bring to a boil.
• Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.
• Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!

Biscuits & Gravy

 Biscuits & Gravy

Biscuits (do a half recipe next time)

• 4 Cups self-rising flour
• 2 tbsp baking power
• 1 tsp baking soda
• 3 sticks butter
• 2 large eggs
• 1 1/2 cups milk + 1 tbsp lemon juice (or buttermilk)

1. chop butter into tiny pieces mix in kitchen aid with flour mixed with baking power and soda until pieces are pea sized
2. stir in beaten eggs with spoon until combined
3. stir in buttermilk
4. refrigerate for 30mins
5. cut with biscuit cutter, brush with milk
6. place on jelly roll pan lined with parchment paper
7. Bake at 400* for 15-20 mins

Gavy

• mild pork sausage
• 1/4 cup flour (more as needed to thicken)
• 2 cups milk (more as needed to thin)
• salt & pepper

1. Cook sausage in skillet. Remove from skillet.
2. Whisk flour into to sausage grease
3. Bring to a simmer & cook until thickened (about 5 min)
4. if too thin, add 1 tbsp flour. If f too thick, add 1 tbsp milk.
5. aadd sausage back into gravy. season with salt & pepper

Bread Machine Cinnamon Rolls

From here  modified to be dairy free for gav

Bread Machine Cinnamon Roll Recipe

Ingredients

• 1 Cup Warm Milk (used almond milk)
• 2 Eggs, room temperature
• 1/3 Cup Margarine, melted (used coconut oil)
• 4 1/2 Cups Bread Flour
• 1 Tsp Salt
• 1/2 Cup White Sugar
• 2 1/2 Tsp Bread Machine Yeast

Sugar Mixture

• 1 Cup Brown Sugar, packed
• 2 1/2 Tbsp Cinnamon
• 1/3 Cup Butter, softened (used the plant based country crock)

Frosting

• 1/4 Cup Butter, softened
• 1 1/2 Cup Powdered Sugar
• 1/2 Tsp Vanilla
• 1/8 Tsp Salt

Made these yesterday. 

Best Ever Zucchini Bread

Best Ever Zucchini Bread

This is hands down the best zucchini bread recipe I have ever made. We downed it. It was delicious.

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (left out but would be delicious)

Grease 2 8x4 inch loaf pans. Preheat oven to 325.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour, salt, baking soda, and cinnamon. Beat well. Stir in zucchini and nuts until combined. Pour batter into prepared pans.

Bake for 40-60 mins. Cool in pan for 20 mins.

Old Fashioned Stuffing

Old Fashioned Stuffing

30 slices of white bread, lightly toasted

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs lightly beaten

2 cups chicken broth

2 tsp rubbed sage

1 tsp garlic powder

salt and pepper to taste

Let bread sit about 24 hours until hard.

Preheat over to 325. Grease 9x13 baking pan.

Crush bread into crumbs with a rolling pin. Place crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist but not mushy. Use water if necessary to get desired consistency. Mix in the onion, celery, sage, garlic powder, and salt and pepper.

Press the mixture into a baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.