Chicken Fettuccine in a Light Garlic Wine Sauce

I love it when I make dinner that my kids will eat without fussing.  It's even better when they beg me to make it every night.  This is one they love.  It's a simple recipe that's not a big deal to pull together on a busy weeknight or even serve for a casual dinner party.

Stay fresh with the ingredients, as always.  I stay away from pre~grated cheese and garlic in a jar.  It doesn't save that much time and the freshness really does make a noticeable difference.  If it's cold, like it is here in Chicago, and you don't want to bother with the grill, grab a grill pan for the chicken.  

16 ounces (1 lb) fettuccine
4 tablespoons olive oil
2 tablespoons minced garlic
1/2 cup minced red onion
12 medium button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
2 large tomatoes, peeled, seeded and diced
12 fresh basil leaves, chopped
4 grilled chicken breasts, cut into strips
4 tablespoons butter
kosher salt and freshly ground black pepper to taste
1/2 cup Parmesan cheese, freshly grated~ plus more for garnish
sliced green onion for garnish

* For the chicken.  I simply use some olive oil and some Italian seasonings when I grill it.

Cook the fettuccine according to package directions.  While pasta is cooking, heat the olive oil in a large saute pan.  Add the garlic and saute for about 30 seconds.  Add the red onion and mushrooms and saute for about 2 minutes.  Add the wine and reduce by half, then add the chicken broth and reduce by half.  Add the tomato, basil, and the sliced grilled chicken.  Saute for 1 minute and add the butter to the pan.  Add the cooked, drained pasta to the pan and toss to coat.  Add salt and pepper to taste, and Parmesan cheese.  Garnish with more Parmesan cheese and green onion.

Ginger~Marinated Pork Loin Roast

My cute Grandma Raymer Doris, loved pork roast.  I think I have always liked it because she did.  She also loved brussels sprouts.  Hmm...I didn't find my love working out on that one.  

Pork roast is pretty hard to mess up.  I don't get stuck in a rut with it, and love trying different recipes.  I have one with a Mexican flare that is great!  I will post soon.  The marinade for this one really needs time.  It's easy to pull together the night before, you'll be glad you did.  The fresh ginger adds great flavor to the pork and the ginger ale in the marinade makes it fun for the kids to help make.  This recipe comes from Sandra Lee.

1 1/2 cups ginger ale
1/3 cup soy sauce
1/3 cup dry sherry
3 tablespoons honey
1/4 cup chopped fresh ginger
1 tablespoon minced fresh garlic
1 5~6 pound boneless center~cut pork loin roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

In a large glass baking dish, stir together ginger ale, soy sauce, sherry, honey, ginger and garlic.  Pat pork roast dry with paper towels.  Place in baking dish, turning to coat with marinade.  Cover and refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 350 degrees.  Place a wire rack in an aluminum foil~lined baking pan.  Remove meat from marinade, discarding marinade.  Pat roast dry with paper towels.  Sprinkle with salt and pepper on all sides.  Place on wire rack in prepared pan.

Bake for 1 hour or until a meat thermometer inserted in center of roast registers 155 degrees.  Let stand for 10 minutes before slicing.  Cooking time will depend on the size and thickness of your roast.

Bacon~Wrapped Mushrooms with Honey~BBQ Sauce

When my 10 year old daughter was begging me to make these mushrooms, I found it kind of funny.  I can't think of many kids that beg for mushrooms.  Well, why question?  If my usually picky daughter wants to eat, I'll be cooking.  The rest of my family wanted nothing to do with this one.

You don't have to make the BBQ sauce, you could use your favorite store bought sauce.  I was kind of thinking why bother while I was making it.  That doesn't really sound like me, does it?  I must have been busy.  Anyway, when I was done I was glad I did.  This probably wouldn't be my favorite sauce for ribs, but it worked well with the mushrooms.  Give it a try.  And if you don't like mushrooms, use something else.   Recipe adapted from Big Book of BBQ from the editors of Southern Living.

Honey~Barbecue Sauce

2 cups ketchup
1 cup dry white wine
1/3 cup honey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon Kosher salt

Bring all ingredients to a boil in a large saucepan.  Reduce heat, and simmer, stirring often for 15~20 minutes or until slightly thickened.
Makes about 2 3/4 cups.

Bacon~Wrapped Mushrooms

24 small fresh button mushrooms
12 bacon slices
1 cup Honey~Barbecue Sauce

Preheat grill to 350~400 degrees.  Cut bacon slices in half, so you can wrap all the mushrooms.  You don't want the bacon to overlap too much as the inside won't get crisp.  Microwave, in 2 batches, at high for about 2 minutes or until bacon is partially cooked.  Pat dry with paper towels.  Wrap each mushroom with a bacon slice, and secure with a wooden pick.  Dip wrapped mushrooms in Honey~Barbecue Sauce.

Grill mushrooms, covered with grill lid, about 5 minutes on each side or until bacon is crisp and thoroughly cooked.

Cantaloupe Lime Smoothie

I seem to be on a smoothie kick.  Summer rolls around and I want something light, cold and refreshing.  Who can blame me, right?

I recently posted a honeydew melon lemonade smoothie that is really good.  I wanted to give cantaloupe it's turn.  This is a light, cold and refreshing smoothie.  Perfect!  The orange and green are pretty together.  I love the lime zest, for taste and color.  This would be a great smoothie to serve at a brunch.
Recipe adapted from Good Housekeeping.

2 cups diced cantaloupe
1/2 teaspoon lime zest
2 tablespoons lime juice
1/3 cup frozen peaches
2 tablespoons honey
2 cups ice cubes

In a blender, combine cantaloupe, lime zest, lime juice, peaches, honey and ice.  Blend until smooth.  Enjoy!

Banana Pancakes with Orange Butter

Sometimes I get stuck in a rut.  I'm not always in the mood for maple syrup, no matter how good it is.  These are a great pancake to make when you want something different.  The pancake batter is a simple recipe, but the added banana and orange butter makes these special.

You don't need to go out to your favorite pancake house when you can make these at home.

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons cooking oil
3~4 bananas (only mash 2 and save the others for garnish)
1/2 cup butter
2 tablespoons frozen orange juice concentrate
1/2 cup light brown sugar

In a large mixing bowl, combine the flour, sugar, baking powder and salt.  In a medium mixing bowl combine the egg, milk, and cooking oil.  Add to the flour mixture.  Stir until just blended, batter should still be lumpy.  Fold in the mashed bananas, be careful not to over mix.

Heat a heavy skillet or griddle and pour about 1/4 cup of pancake mix onto hot griddle.  Cook until pancakes are golden brown, turning to cook the second side when pancake has a bubbly surface and is slightly dry around the edge.

In a small saucepan, combine the butter, orange juice concentrate and brown sugar.  Heat until butter is melted and sugar is dissolved.  Keep sauce warm.

Serve pancakes with orange butter and banana slices.

Cherry Lemonade

This lemonade packs a punch, no doubt about it.  So if you're like my cute husband you may want to water it down a bit.  My kids love making this one.  They ask for it all the time.  If you feel like puckering up and have no one to kiss... this one is for you.

1 16 ounce bag frozen cherries
1 16 ounce jar maraschino cherries without stems
1 1/4 cups sugar
1 cup fresh lemon juice, about 5 or 6 lemons
4~6 cups cold water

Process cherries, cherry juice from jar, sugar and lemon juice in a blender until smooth.  Pour fruit mixture through a wire mesh strainer into a pitcher, discarding solids.  (I actually strain it twice).  Stir in water to taste.  Serve over ice.

*If it's too thick or strong for your liking... add more water.

Pappardelle with Baby Spinach, Herbs and Ricotta

There is just something about fresh herbs.  I love them and use them every chance I get.  A perfect spring or summer time side dish.

Have all ingredients prepped and ready to go before beginning to cook~ the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.  Recipe adapted from Cooking Light magazine.  This was on the April 2011 cover and looked so good, I had to try.

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat~leaf parsley
1/4 cup chopped fresh dill
4 tablespoons grated pecorino Romano cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat.  Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat.  Add additional cooking liquid, if needed.