Peeled and simmered tomato sauce

Potato Tomato…I love both and making a light tomato sauce is as easy as saying those two words.

Roma tomatoes or any tomatoes you want to use.  Today I had a container of sweet salad tomatoes I need to use.

Bring a pot of water to a boil place tomatoes in boiling water, remove from heat and watch the skin start to lift.

Drain, remove skin and cool and remove skin.  It’s easy!  Especially with Roma tomatoes.

In a pot place about 1/4 + cup olive oil and 2 minced or sliced garlic. You can add more.  Simmer very slowly.

While garlic is simmering place a fine colander over a bowl.  With a potato masher keep mashing skinned tomatoes continuously until all is left are seeds.  I do have a specific gadget which is the best way to save time.( Food Mill). Amazon has them or any kitchen store.

NOTE: if you have a FOOD mill it definitely is much quicker.

Simmer sauce about 1/2 hour adding salt and pepper to your liking.  A few fresh basil leaves about 5 minutes before serving.  Toss with angel hair.  I think it’s the best pasta for this sauce. ( save some pasta water) . You may need it for a creamier pasta when tossed. Enjoy!  Pecorino please for extra flavor! 

Today I made chicken cutlets as our protein addition.

 

 

 

Fall 2026

I really downsized my fall decor last year.  It was time.

I have had little storage for 20 years and kept way too much now and after having several homes in my married years it was really time to get a grip on what I needed to keep and what was needed to be pitched also donating a lot.

I like to repurpose items so I remake many of my centerpieces.  That’s all good but bags and bags of leaves, berries, vines and flowers and yes pumpkins must go.

Here is what I kept and once Fall goes I can replace my items with my winter, then spring and summer items. I have room now and wont feel as overwhelmed by too much stuff!!!

Does anyone remember these?

I’ve had these glass grapes forever.  Love them and lots of memories so I won’t donate.

 

 

 

 

 

 

 

 

L

Mama Mia Maria Biscotti

I’m trying another Biscotti recipe with no shortening in this recipe.

The thoughts are if you are cutting back of fat in a biscotti recipe you may like this recipe.

The biscotti were a little chewer than mine and the consistency was different . The flavor was anise extract so you may like it or substitute orange extract and rind of the orange or maybe butternut extract. It’s easy and quick to make but time didn’t matter for me because my recipe is easy too but is way more favorable because it has butter which changes the game for me.  All my recipes for Biscotti, my aunts, mine and my variations have butter in them so try hers you may like them. I'll stick to the family favorites which include butter in the ingredients.  .

I’m interested in what your opinion is of these biscotti. Try and rate them. IMO Mine are a 10. Id rate these a 6 imo.

 

Crockpot loaded chicken

So our weekend has come and gone and yes here is the question once again.  What's for dinner tonight?

Yay a new recipe I'll be giving a try today.  

Here is the beginning of the recipe. I’ve made a few changes as noted with***

• 1/2 cup chicken broth

• 3 1/2 tablespoon ranch dressing mix***i used liquid ranch dressing.

• 2 pounds boneless, skinless chicken breasts

• 1 1/2 pounds yellow baby new potatoes( ***tiny potatoes) 

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces cream cheese, cubed at room temperature

• 1/4 cup ranch dressing

• 2 cups shredded sharp Cheddar*** ( I used grated white sharp cheddarcheese),divided, plus more for garnish

• cooked and crumbled bacon to taste( I did not garnish) only orange mild cheddar a pinch to the top of dish.  I’m sure the bacon would really be tasty.

• thinly sliced scallions for garnish

  
  

  Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

  
  

  
  

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Serve in bowls and top with shredded cheese   Chopped scallions and bacon bits.

Enjoy!

Allrecipes.com

My container Garden 2026

Yes I plant in containers too!

These are in containers as well.