Vintage Ice Skate Door Decoration

  I  saw this idea posted on a web site called The Cottage House so I decided to give it a try. My dog Sophie and I took a trip into the woods to gather the greens and berries.  While in the woods, we came across three beautiful deer so I let Sophie chase after them for a bit until I realized..... this might not be such a good idea..... hunters!  Anyhow, down to the basement to find my old skates, a red bow and there you have it!  Check out that site, they have some clever decorating ideas using things you most likely have around the house.

One Pan Only... Lemon Orzo Chicken

   I absolutely love any recipe that requires only one pot,pan or skillet.  Who doesn't??   This recipe is quick, easy, delicious, and you guessed it....  only requires one pot. If you don't own a dutch oven you're really missing out.  I use mine for so many things. They're great for slow cooking sauces, stews, soups and just about anything else.  It goes from stove top to oven, has a super tight lid and because it's made of cast iron it holds the heat longer. If you do get one, make sure that its coated in enamel, it will never rust and you won't ever have to season it. They make them in almost every color and if you purchase one at Marshall's or T.J Maxx's you'll save a bundle. 

 Now, about that the Lemon Orzo Chicken......

This dish is loaded with lemon flavor, tender orzo and the chicken falls right off the bone, but the best part.... just one pot to clean!

Ingredients:

 

• 1 1/2 lbs Chicken Thighs , Drum Sticks or a Combination of both
• 1 1/2 Cups Orzo
• 3 Cups Chicken Broth
• 2-3 Tablespoons Olive Oil or enough to coat bottom of skillet/dutch oven
• 1 Whole Lemon Sliced
• 1 Clove Garlic Chopped
• 3 TBS Lemon Juice
• 1/2 Cup Pitted Kalamata Olives, Diced
• 1/2  tsp Dried Oregano
• 1 tsp salt

Instructions:

1.  Pre-Heat oven to 350 degrees. Generously salt and pepper all sides of chicken.

2.  In a oven proof skillet or dutch oven, heat the olive oil over medium/high heat.  Brown all sides of chicken , about five minutes per side.  Once browned, remove chicken from and set aside.

3.  To the dutch oven, add the orzo and garlic, saute for 2 minutes scraping the bits from bottom of the pan.  Turn off heat and add the chicken broth,  lemon slices, lemon juice, diced olives,  dried oregano and tsp of salt. Stir well.  Add the chicken back to the pan.  Cover the pan and place in your pre- heated oven.  Bake for 45 minutes.


Print Recipe

Brown chicken on all sides.

Once browned, remove chicken and set aside.

To the same pan, add the garlic and orzo.  Saute for 2 minutes scraping bits from bottom of pan.

Turn off heat, add the lemon juice, sliced lemons, chopped olives, oregano, chicken and salt.

Cover pot and place in the 350 degree oven for 45 minutes.

Sausage, Ricotta Cavatelle and Broccoli Rabe Soup

You could have never gotten me to eat something like Broccoli Rabe (also known as Rapini) when I was a kid.  I wouldn't have even considered it; come to think of it... my mother wouldn't have even considered trying to make me eat it.  I sure do love it now though.  It starts out somewhat bitter, but after it cooks down it gives off a nice nutty flavor, plus is super healthy -packed with vitamins A, C, K, Potassium, Calcium and Iron. With winter heading our way, we can all use a good dose of that!

 

Ingredients:

2 tablespoons extra-virgin olive oil, or enough to coat bottom of pan

1 pound pre-cooked chicken sausage sliced-  I used Alfresco

1 medium onion, chopped

1 cloves garlic, chopped

2 cups ricotta cavatelle frozen

2 tsp sea salt

1/2 tsp red pepper flakes

freshly ground pepper ( couple of grinds)

4-5 cups chopped broccoli rabe and greens

2 quarts chicken stock ( 8 cups)  I used Trader Joe's which is amazing.

Grated Parmigiano-Reggiano or Romano for garnish

Directions:

• In your dutch oven over medium heat, add the olive oil, sausage, onion and garlic until soft,about 5 minutes. 
• Add the chopped broccoli rabe and greens. 
•  Cook until they begin to wilt. 
• Add the chicken stock and bring to a boil.
• Add the frozen ricotta cavatelle, salt and pepper and red pepper flakes.
• Continue to boil for 6 minutes.  Turn off heat and serve with Cheese.

  
  
  

  Print Recipe



Chop Broccoli Rabe, onion, garlic and slice sausage.

Saute for about 5 minutes.



Add chopped Broccoli Rabe

Cook until wilted

Add chicken stock, bring to a boil.
Add two cups of Ricotta Cavatell and boil for 6 minutes.
Serve.






 







Mini Pineapple Coconut Angel Food Cakes

I Came across this Mini Angel Food pan in a thrift shop the other day and had to have it!
This pan is made of a heavy cast aluminum and is perfect for individual size angel food cakes, sponge cakes, muffins and desserts.  
Angel Food cake is a light, low calorie, low fat cake that can be frosted and decorated in so many different ways.
Today I'm making a simple recipe that I got from my mother in law.  You won't believe how easy it is.  All you need is a 20 ounce can of crushed pineapples and a box of  Angel Food Cake mix.

Ingredients:

For the Cake...

1 box ( 16 Oz. Size) Angel Food Cake Mix

1 can ( 20 Oz. size) Crushed Pineapples, Undrained

1 Cup Shredded Coconut

For the Glaze.....

2 Cups Powdered Sugar

4 Tablespoons Pineapple Juice

 

Preparation Instructions

For the cake:
In a large mixing bowl, add the cake mix and can of pineapple. Beat on medium speed until the cake mix is completely moistened, about 1 minute. Do not grease or flour the pan.
Pour batter into a mini angel food pan, filling about 2/3 full.

Bake at 350ºF for 30 minutes. Cool on wire rack for 15 minutes. Run knife around edges to release.

For the glaze:
In a large mixing bowl, add powdered sugar and pineapple juice. Stir until smooth.
To assemble the cake:
Top each cake with approximately 2 tablespoons of glaze. Let it run down the edges of the cake. Sprinkle a handful of coconut on top.

Print Recipe