Fusilli with arugula

I’m always looking for new recipes because creating new ones sometimes my mind goes blank,

I came across this recipe and although my hubby isn’t one for green anything lol I gave it a whirl.

All garden fresh vegetables and a hint of lemon made it fresh oh and tasty to my tastebuds.

I enjoyed it all hubby removed the escarole.  

Delicious meal for a hot summer day!

Enjoy!

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

3 lemons

Kosher salt and freshly ground black pepper

1 bunch broccoli

1 pound dried fusilli pasta

1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)

1/2 cup freshly grated Parmesan

1 pint cherry tomatoes 

1. 
   
2. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
3. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
4. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

This is an Ina Garten recipe 

Low carb Chicken Breast

I originally made this chicken recipe in 2018 when I was watching my carbs.  Try it .  I’m sure you’ll you will enjoy it.

New Chicken Recipe

Watching your carbs? The recipe is carb friendly if you eliminate serving it over rice.  Substitute a healthy green salad or vegetable.

Our grandson has been spending some time with us and he doesn't eat as he should a lot of days so when he comes to visit I try to make something a little different than he'd be used to eating. He's a junk food guy.....

He loves cream cheese on bagels but in chicken it was certainly going to be a test of his taste buds.

To nicely stuff these breasts you need a good thick chicken breast so you can easily cut a pocket in it.
It's easily done with a sharp knife.

Below is the recipe and our grandson ate it all and said he really liked it.  That's big coming from him....Enjoy!

3 to 4  medium to large boneless chicken breasts
1 Tablespoon olive oil
1 tsp. paprika
1 tsp. salt divided
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 ounces cream cheese softened
1/4 cup Romano cheese
1 Tablespoon mayonnaise
1/4 cup chopped spinach
1/2 tsp. red pepper flakes (optional)

Preheat oven to 375 degrees

Place chicken breasts on cutting board and drizzle with olive oil.  In a small bowl place paprika, 1/2 tsp. salt, garlic powder, onion powder and stir to combine, Sprinkle chicken breasts evenly with mixture.

In a small bowl Add softened cream cheese, Romano cheese, mayonnaise, spinach,remaining 1/2 tsp. salt and pinch of red pepper (optional) Stir well to mix.3 to 4  medium to large boneless chicken breasts

Using a sharp knife cut a pocket into the side of each chicken breast and set aside. Spoon the cream cheese mixture into each pocket evenly.

Place stuffed breasts in a 13x9 inch baking dish.

Bake uncovered for approximately 25 to 30 minutes until chicken is cooked through.  Mine was done in 25 minutes. Cover until ready to serve.


A side salad would be a healthy choice with this meal or a steamed vegetable.  Enjoy!

2018/7/19 original recipe 

Basil and arugula pesto

I saw this recipe for a pesto that used arugula in it in one of the Italian groups I am a part of.  It really intrigued me so here it is.

I didn’t measure my amounts but basically used more arugula than basil but generous amounts of garlic, olive oil and parmigian cheese and just a smidge amount of walnuts, crushed red pepper

Now my plan is to use it on grilled chicken and steak.

Enjoy!

 3 parts arugula, 

1 part basil and parsley,

 parm cheese, 

walnuts, 

garlic, 

black pepper, 

olive oil,

 pinch of crushed red pepper

Chicken tetrazzini (shortcut recipe)

Playing with an old recipe of mine.

It’s a Chilly Monday and we finally did get a little rain .  Yea!  A  good day to use some of my rotisserie chicken that I had frozen.  Note:  always a good idea to buy rotisserie chicken when it’s 4.99 for a whole chicken.  I clean all chicken off bone and freeze when cool in freezer bags for later use.  The carcass is also great to make some hearty chicken broth!

2cups diced or cut in cubes or pieces Rotisserie chicken

1 can cream of chicken soup

2 cans whole milk

1/4 + cup cubed American cheese( do you like cheese?) add a bit more 

2 tablespoons sliced butter

1 tablespoon sour cream

1 teaspoon dried parsley 

Pinch salt

I/4 cup shredded mozzarella (optional for top)

3 cups cooked minute rice

Place cut up rotisserie chicken in deep baking dish.

In a separate bowl place chicken soup, milk, sour cream ,  parsley, cheese and butter. Stir.  Slowly pour over chicken.  

Bake 350° 30 minutes covered.  Then 10 minutes without cover.  Remove from oven and add cooked rice. Allow to set covered for 10 minutes and serve.  Corn as a side but any steamed vegetable would work.

If using mozzarella add to top and broil on high for a few(3) minutes.

Enjoy!

Through the years My Garden Bike

The retro Bike 2023