Monday, October 25, 2010
Sunday, October 24, 2010
Thursday, October 21, 2010
Monday, October 18, 2010
Wednesday, October 13, 2010
Tuesday, October 12, 2010
Monday, October 11, 2010
I don't usually do a lot of pasta unless it is this simple skillet lasagna or daddy's mac and cheese, mainly because when we were in Provo (and DIRT poor) it was pretty much all we ate! I got so sick of it! I really do love pasta though, you can do so many different things with it and it can make lots of quick and easy meals!!
I found this recipe on allrecipes.com and it was really tasty!
Easy Creamy Pasta
2 cups chicken broth
2 cups half and half (the recipe calls for heavy cream and I would still use that if you have it I just didn't have any on hand)
8 oz linguine (I used fettuccine, again just because it is what I had)
1 cup shredded chicken
6 slices of bacon, cooked crisp and crumbled
1 cup peas
1 cup grated Parmesan (fresh would be best)
Put the chicken broth and heavy cream into a medium sauce pan and bring it to a boil, then reduce to medium/low heat. Let it simmer down until it reduces to about half (mine never thickened up much so I added some flour mixed with cold water to help it out a little) For the bacon I put it onto 2 paper towels on a microwave safe dish and cooked it for 2 1/2 minutes (thank you to my good friend Maricela for instructions on how to do bacon in the Microwave... turned out perfect!!) Then add Parmesan, peas, chicken, and bacon bits.
Thursday, October 7, 2010
I wrote this recipe down a long time ago and don't remember where I got it!
They turned out pretty good, but I think I'm gonna stick with store bought ones for now! :)
3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp salt
5 TBS shortening or lard
3/4 cup warm water
I used the whisk attachment on my kitchen aid for the beginning of the recipe then I used the dough hook. Mix the flour, baking powder, and salt. Add the shortening and mix until mixture is uniformly crumbly. While mixing slowly stream in the water, until the dry ingredients form a ball. Knead for 30 seconds; it should clean the sides of the bowl. It should be soft, not sticky.
Turn out onto a floured surface. Divide into golf ball sized (2 oz each... I just guessed... and didn't do a great job hehe) I made some bigger ones for burritos too. Cover with a kitchen towel and let them rest for about 10 minutes.
Heat a large sauté pan over medium/high heat.
Sprinkle your surfaces with a little bit of flour and also dust the top of your ball with flour. Roll balls into thin rounds with a rolling pin (will require some arm muscles!! My arms got so tired by the end… but I’m pretty weak so that’s not really saying much)
Lay tortilla flat in the heated pan and cook on each side for about 20 seconds until the bubbles areas are browned.
Keep the cooked tortillas covered with a towel to keep them warm and pliable. Eat them while they are still warm!