Monday, August 25, 2014

"Braided" Nutella Bread!


NUTELLA!  Yes, everyone's favorite hazelnut spread, right?  I'm sure you've pinned at least 4 or 5 pins that have something to do with Nutella.  If you haven't, this post may not be for you.


Maybe you've seen it and skipped over it because it looked difficult to make, or maybe it's sitting on your food board.  I know many of you have thought that this would be divine if you could figure out how to make it.  I was intimidated, I won't lie.  I haven't really used yeast before, so I enlisted the help of a couple family friends when I tested this recipe.  :)

The pin should take you to a website called Good Home Design, but there be careful.  There are a lot of pins for this particular recipe that are incorrectly linked!  Even though I tried fixing the link on the pin on my board, Pinterest won't allow you to go to the website.  :(  

Good Home Design is the correct originating website though. 

Here are the ingredients and instructions for the Braided Nutella Bread from the website:
• two and a half cups of all purpose flour;
• a half of teaspoon of yeast;
• a cup of water;
• a teaspoon of salt;
• a tablespoon of sugar;
• some Nutella;
• cornmeal;
• one egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough (Nutella free) on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes. It’s done! Let it cool before serving.

If that doesn't sound intimidating to you, you're braver or more confident that I was when I first read the instructions!

Before we attempted to make the bread, we read through the comments.  I find that when I test recipes, I check to see if any readers, much like yourself, have tried the recipe and what they say about it.  One of the biggest issues we noticed was that the amount of yeast the recipe calls for is not enough.  We were definitely glad that we read the comments because 1/2 tsp of yeast is definitely not enough!!  So there, we give you change #1, use the entire packet of yeast.  We dissolved that in 1/4 cup of warm water, as stated in the directions.  When it came time to add the dissolved yeast to the flour mixture, we then added 3/4 cup water to the mixture (change #2).  When we placed it in another bowl to allow it to rise, we let about 2 hours to pass.  This is only because we forgot about it since we forgot to set a timer.  :p

When it is time to take the dough and roll it out, one thing they do not mention is that you will need more flour.  If you're as inexperienced as I am with dough, you will need to flour your space so that the dough will be manageable.  Change #3- flour your rolling surface!

Stephanie working with the dough
Jayson stepped in to roll out the dough and shape it.  Since we were experimenting, we didn't take the time to get a bowl to cut it out to be a circle.  

Stephanie spreading out the Nutella.  I don't know about you, but we do not 
refrigerate ours, especially since the container says not to!

 Jayson cutting out slices in the dough

Teamwork!
Stephanie twisting the dough.  This made us want to look for a pin that actually calls 
for braiding the bread so that it lives up to the name :)


 Stephanie applying the egg wash

The finished product!

The verdict: It was good, but definitely need to tweak it a bit more.  The dough wasn't as flaky as we wanted it and we thought it could be sweeter.  The husband described it as "pretzel dough with Nutella."  We're definitely going to experiment with this more and once we perfect it, I will definitely share it!  If you have any suggestions, please feel free to share!

Cheers!

Wednesday, July 23, 2014

Beef Stew!

The weather here in Northern Cali has been very odd this summer.  Yesterday, we had rain and lightening!  For as long as I've lived here, rain during the summer is unheard of!  I actually welcome it with open arms considering that we've been experiencing a horrible drought this year. :(

With the weird weather, I wanted to go ahead and try a pin I'd been saving for cold weather.  I've never attempted beef stew before, only had it from the can (thanks, Progresso) or an MRE!  Gotta love military ready to eat meals.  Anyway, after going through a few pins, I found this one:


It had a lot of good reviews on the blog, Get Crocked, managed by the lovely Jenn Bare.  Man, if you want a site with tons of slow cooker recipes, this is the site for you!  There are a few other beef stew recipes on the blog, but this one had the most votes!  The ingredients and directions are as follows:
  • 2 lbs. stew beef
  • 1/4 c. flour
  • 1 tsp. paprika
  • 4 lg. carrots, peeled & sliced in 1/2 inch pieces
  • 3 lg. potatoes, peeled & chopped into chunks
  • 1 c. condensed beef broth
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/3 c. soy sauce
  • 1 lg. onion, sliced
  • 1 can tomato sauce (8 oz.) 
  1. Layer potatoes on the bottom of your slow cooker.
  2. Next, layer carrots on top of potatoes.
  3. Place meat on top of carrots.
  4. Sprinkle meat with soy sauce, salt, paprika, pepper & flour.
  5. Layer chopped onions evenly on top of sauce/seasonings.
  6. Combine beef broth & tomato sauce and pour over everything in the slow cooker.
  7. Cover. Cook on Low for 7 – 8 hrs. (or high 4 – 5 hrs. if pressed for time)
  The husband and I are fans of red potatoes, so we went with 3 large ones for this recipe.

                          
                                 Potatoes first since they take the longest to cook!
Carrot layer
Beef layer and pouring the soy sauce mixture over
ONIONS!
 
And last but not least, the tomato sauce and beef broth 


  
At first I set the slow cooker on high because I started it pretty late.  Almost two hours into it, the husband reminded me that the last time I cooked beef on high in the slow cooker, it was tough.  :(  I switched it to low for 4 more hours.  The aroma coming from the crock pot was amazing!  One of the things I love about cooking with the crock pot is that it fills your house with whatever delicious dish is cooking!  Of course the downfall is that it can make you hungry before it's done!!

The verdict: amazing! Seturned I turned it down in time because the beef came out tender!  Flavorful and hearty! I'll probably add celery and more onions next time, but it really is delicious! 



 

Tuesday, July 22, 2014

Slutty Brownies

Oh my, I've neglected to update this blog!  I know I don't have a large following, but I do apologize for anyone who was following.  School has definitely taken up most of my time since I left the military!  I promise I'll do better! :)

Today, I bring you something sinful.  So rich, you'd be crazy not to pour yourself a glass of milk to accompany it.  I pinned it because the name itself was intriguing.





Right?  I visited the blog where you can find out about these devilish brownies, Debbie Doo's, and unfortunately there was no real explanation as to why they are slutty.  I like to find out the reason behind the name when they're out there, don't you?

The ingredients and directions are very, very simple.  3 ingredients and that's it.  Pre-made cookie dough, Oreos, and brownie mix.  Sure, you could make the cookie mix and the brownie mix from scratch, but if you're limited on time, just pick up the ready to make mix!  Simply place the cookie mix first, then place some Oreos on top, and then pour the brownie mix on top.

I made it for my husband's class he was teaching at the time.  He told me was that his class loved them!  Of course, he asked them for any suggestions to possibly improve them.  One student recommended added marshmallow fluff.  I made the brownies again when we had company in town with double stuf Oreos and marshmallow fluff.  Wow.  Didn't think they could come out any better.  


If you add the fluff, I recommend adding it as the second layer, after the cookie dough.  I put it on top of the Oreos, and being that I never worked with it before, I found it difficult to lay it down without it bringing up Oreos!  So putting it under the Oreos or maybe even mixing it in with the brownie mix before putting it on top would be better.  :)

Hopefully it's a hit with your family!

Sunday, September 22, 2013

Apple Enchiladas

 There's nothing quite like warm apple pie... is there?  This pinned recipe is pretty darn close.

I'm too intimidated to attempt apple pie from scratch, so when I found this pin, I was excited because it meant that I make a quick, easier version a bit similar to the popular pie.








Ingredients and directions:

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

  • Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
  • Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
  • In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
  • Pour sauce over enchiladas and let stand 45 minutes.
  • Bake in preheated oven 20 minutes, or until golden.
  • Serve with vanilla ice cream.


Combining the sugars, butter, and water smelled so nice while it warmed on the stove!


When you start to spoon the apple pie filling into each tortilla, you begin to realize that one can probably isn't enough to really fill the inside.


 I folded them up and placed them in a 9x13.  I know, I know, my enchiladas are inconsistent in size.  The first one is filled more when apple pis filling than the ones at the top.  The last ones I did aren't as full and I folded them loosely in attempts to make them similar to the other ones.



I plated the apple enchiladas with some vanilla bean ice cream and also some whipped cream.  I also drizzled some of the sauce over everything. :)

Verdict:A very tasty dessert!  The tortilla was still a bit soft, I think maybe it would've been a bit better if it was crispier.  Definitely will buy two cans of apple pie filling next time so that there's more to fill up. 



Friday, August 30, 2013

Broccoli & Garlic Penne Pasta


I don't know about you, but I am a fan of garlic!  I know it doesn't leave you with kissable breath, but I'm willing to sacrifice that to have a great garlic-y tasting meal.  I saw this pin and thought that it had to be great!  Broccoli too?  I was sold.

The recipe originates from the Schnucks website, which is a grocery chain in the Midwest.  I had to search around for their "about Schnucks" link; I've never heard of them until I tested this recipe.

Here are the ingredients and directions:
What you need:
(click + to add ingredients to your shopping list)
+ 1 c. Swanson® Chicken Broth or Swanson® Chicken Stock
+ 1/2 tsp. dried basil leaves, crushed
+ 1/8 tsp. ground black pepper
+ 2 cloves garlic, minced
+ 3 c. broccoli florets
+ 1/2 of a 1-lb. pkg. penne pasta (about 3 c.), cooked and drained
+ 1 Tbsp. lemon juice
+ 2 Tbsp. grated Parmesan cheese
What to do:
1. Heat the broth, basil, black pepper, garlic and broccoli in a 10-in. skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp.
2. Add the penne and lemon juice and toss to coat. Sprinkle the penne mixture with the cheese.
Nutritional information:
Calories: 124;   Total Fat: 2g;   Saturated Fat: 1g;   Cholesterol: 4mg;   Total Carbs: 22g;   Fiber: 3g;   Protein: 6g;   Sodium: 281mg;  


It's a really simple and easy recipe!  I used more garlic because 2 cloves didn't seem like it would really be enough to taste, especially in the broccoli.



The verdict?  If you're trying to watch your waistline, this recipe is for you.  The husband told me I should've been tipped off by the "lightness" of the flavors just from the calories alone. ;)  It's definitely light and the flavor barely comes through.  I ended up adding more garlic and lemon juice to get more of a taste to come through.  I won't add this to my recipe box, but if I'm trying to cut back, I may come back to this one.


Cheers!


Sunday, August 18, 2013

Oven Baked Corn on the Cob


Who doesn't like corn?  Such an easy food to prepare as a side dish for any meal.  I especially love eating corn straight from the cob.  It beats canned corn any day, in my opinion.

This pin was a screenshot of a Facebook post from someone's phone.  I thought it was interesting that it was pinned like this!  Someone must've seen this recipe on their Facebook feed, didn't want to forget it and decided to pin it right on their board so they wouldn't have to scroll through to look for it later!  Genius, if you ask me.  I know I've seen a few shared recipes on my feed that I wish I had saved but didn't. 

If you cannot read the instructions from the picture, this is what it says:

Never boil corn again!  Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350 for 25-30 minutes.  That's it.  Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn.  The husk and silk will peel away easily once it's cooked.  Cut off the large end and it slides right out with no silk.  Bonus - keeps more of the nutrients in the corn (no boiling is best).  Who Knew!

The husband had picked up a few ears of corn from a local produce stand and I figured this was a perfect time to test this out!  After setting the oven to 350 degrees, we decided to spread some butter on the corn.  We had to pull back the husks for this, so we tried our best to keep them intact so that we could close them back up afterwards.  We just used a cookie sheet for the corn.
 



What is that? You're probably asking yourself, right?  It's a chili, salt, and lemon spice that is usually found in the Mexican section.  It has a bit of kick to it, so watch out!  The husband is a Texan and says he loves this on fruits and veggies (try sprinkling it on avocado).



Popped the corn in the oven for 25 minutes and that was it!  Done!  Seemed way too easy to really be good.




Verdict: JUICY, flavorful corn on the cob!  The husks came right off easily! We cut off the one end were the husks were still together and no silks remained.  Of course it helped that we peeled them back prior to baking it so they came off without any problems.  The kids exclaimed that it was the juiciest corn they ever had.  Good enough for me to keep this recipe!


Cheers!

Saturday, August 10, 2013

Restaurant Style Beef Broccoli (©Rainy Day Gal 2009-2013)

Beef broccoli is probably my favorite dish at a Chinese restaurant.  I make sure to order it whether we're eating at the restaurant or if we're doing take out.  The first beef broccoli pin I ever tried was a disaster.  I didn't have high hopes for this one, although I figured it had to turn out better than the last since it wasn't in a slow cooker.

Reading through the ingredients as I prepared to go on a grocery run, I was a bit shocked when I read that it uses cooking sherry.  Sherry in a Chinese dish?  This made it even more interesting.  I think my husband and I have cooked with sherry maybe once before.  I quickly did some research on cooking sherry before we looked for some and a lot of the feedback I read was to skip the "cooking" sherry and head to the wine aisle and go with something you'd drink.  We aren't fans of dessert wines and sherry is no exception. 


This homemade beef broccoli version comes from the lovely Jenny's blog, The Rainy Day Gal.  Jenny is a supermom; SAHM, writer, blogger, and cook who used to teach!  She lives in Seattle with her adorable family and she posts about food, her family, and her novel!  Yes, she's a published author!  Go check her out!

Her pictures are so detailed that there is no way that you could possibly mess this recipe up! Ingredients and directions as posted on her blog:

This easy version of the Chinese takeout classic requires only a short marinade to
make the beef fork tender. Serve over white or brown rice. Serves 4.
©Rainy Day Gal 2009-2013
Prep Time: 10 minutes + 1 hour for marinade
Cook Time: 8 minutes
First, marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in 
a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, 
then proceed below.
1/2 c low sodium soy sauce (Do NOT use regular.  The final product will be way too salty)
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat 
until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Reduce heat to medium high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, 
stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining 
sauce. Saute 1 minute more. Serve.


This is the sherry that we used and yes, I tried it.  Definitely not a fan.  The husband
describes it as "sweet whiskey".  Blech.
The one thing we did different from her instructions is marinading it for an hour.  We already had dinner planned the night we bought the steak, so we let it marinade over night.
As you can see, we did have quite a bit of beef (but we're not complaining) and it soaked up all of the marinade. 

We followed the instructions and before we could even plate it, we tasted a piece of beef because it was too tempted after smelling all of the aromas from the pan!





You  may notice that our sauce isn't quite as dark as on the blog.  We couldn't quite figure it out but didn't make a big deal of it.  This plate was actually put together by our oldest; she wanted "more beef than broccoli" but after eating it, she went back for more broccoli!


 

The verdict:  Beef? Tender.  Sauce?  Perfect (the low-sodium soy sauce was a great call by Jenny).  Dare I say it?  It was the best homemade beef broccoli.  Our daughter thought it was good enough to be from a restaurant!  Husband loved it and it is going into our recipe book!  Definitely try this one out!

Cheers!

Sunday, August 4, 2013

Easy Spread Cookies: Biscoff

My husband is a Biscoff spread nut.  Ever since my youngest sister gave us a jar to try a couple years ago, we always have jar in our pantry.  If we run out of Nutella, he'll wait until our next grocery run to get some.  Biscoff spread gone?  He's off the same day.  Every now and then, we'll pick up some of these delightfully tasty cookies from the commissary or if we see them somewhere else. 

During one of my pinterest hunts, I pinned a cookie recipe that uses this delicious spread.  I finally remembered it and decided to test it out since it only uses 3 ingredients.

This recipe is from Kirbie's Cravings, a food blog that belongs to the gorgeous foodie Kirbie, who reviews restaurants in SoCal (or where ever they might travel to), posts recipes, and other musings from her daily life.  Reading her blog reminded me that I should start using my dslr more often to take pictures for my blog and not use my P&S.  :/  Anyway, definitely check out her blog!

Ingredients and directions as listed on her site:

3 Ingredient Biscoff Spread Cookies


Ingredients:


1 cup Biscoff spread
1/4 cup plus 1 tbsp flour (make sure you don't under measure the flour or you won't have enough dry ingredients)
1 large egg

Directions:


1. Preheat oven to 350F. Line two baking sheets with silpat mats or parchment paper. Combine all ingredients into a bowl and mix with a wooden spoon until smooth cookie dough forms. It will be a little sticky and oily, but you should be able to work with the dough.
2. Take 2 tbsp of dough and roll into a smooth ball. Place onto baking sheet. Repeat with remaining dough, spacing two inches apart. Bake for about 10 minutes. Cookies will spread and should no longer be wet and gooey. Let cookies completely cool on cookie sheets to firm up and set before removing and eating.



When I made these cookies for my husband, I used his favorite version of the spread; CRUNCHY.  I had a feeling that it would change the consistency of the mixture and probably the way that the cookies would bake, but decided to try them anyway. 

So good!

 I was so skeptical of a cookie that only used 3 ingredients.  If it came out any good, I'd be in so much trouble!  C'mon, an easy cookie you can whip up in about 15 minutes?  Not a good sign for my waistline.  I combined the ingredients and the mixture was in fact sticky and oily.



Just how oily the mix is because of the Biscoff spread

I probably made at least 10 cookies from the mixture.  I didn't measure out 2 tbsp exactly before I started to roll them up into balls, but it came out to be about 1.5 tbsp per ball.



Notice how my cookies didn't come out as big nor as thin as the ones in Kirbie's picture?  Now, I am assuming that my cookies came out a bit on the thicker side because I used the crunchy version.


Verdict: You could definitely tell that they were oily.  Husband wasn't a big fan, and I'm not too fond of them only because I like my desserts to be... well, sweeter.  Would we make them again?  Most likely not, but I will be trying it with the regular creamy Biscoff spread to see if it's any better. 


Cheers!

Saturday, August 3, 2013

Pan-fried Honey Bananas

Need to satisfy a sweet tooth but don't want the calories or don't have much on hand?  This pin is the pin you need... well, as long as you have bananas on hand. 

I personally am not a banana fan outside of banana bread, but I'm always looking for different ways to serve up bananas for the family.  We always have a bunch on hand in the house and there are times when I make a lot of banana bread because everyone is "banana'd out." 


This recipe is from a blog found on The Crohn's Journey Foundation website.  If you suffer from crohn's disease and haven't checked out this site, what are you waiting for?  No one in my family has Crohn's, but I spent a few hours just exploring this site! 

Recipe and directions as found on the site:

INGREDIENTS
Coconut Oil Cook­ing Spray
1/4 tea­spoon Cin­na­mon
1 organic banana
1 table­spoon organic honey

INSTRUCTIONS
Cut the banana into 1/8in width.
Mix together honey and 1/2 table­spoon water in a bowl and set aside.
Place a fry­ing pan on the stove top under medium heat and spray gen­er­ously with the coconut oil spray.
Add the banana’s and once browned (about 1–2 min­utes) flip over.
Once you flip the pieces of banana over, turn off the stove and add the honey/water mix­ture all over the top and watch it bubble Sprin­kle the cin­na­mon on top and enjoy. (if you like less or more cin­na­mon, it is up to you and your taste buds)


Seems simple enough, right?  4 ingredients and takes about 5 minutes to make (you can see in the instructions you need to add water to the honey).   The pictures on the blog are very clear to make it even easier to follow as well.

Note to self: MORE cooking spray next time!

I didn't use enough cooking spray (I used regular vegetable oil spray that we have on hand), but the bananas still fried up nicely.  I didn't flip over until maybe about 4-5 minutes to really get the brown you see in the picture on the Cron's website.  I checked around 3 minutes but it was more on the golden brown side.  Might need to put the heat up more for next time.   The family likes cinnamon so you can see that I didn't exactly measure it out.  :)  I just sprinkled straight from the container.   Sigh, yes, I realize now I should've used a different color bowl for a recipe like this to really show the food.


The verdict: a great, guilt-free dessert!  Our oldest requests that next time there's more honey, but other than that, it was a hit!  I'll definitely remember this recipe when my kids have a sweet tooth and I want to use up some bananas!

Cheers!

Friday, August 2, 2013

Spicy Romano Chicken Pasta with Artichoke Hearts and Sun Dried Tomatoes


A description on pins like these is what inspired me to create this blog!  While searching for pins to test after my last final of summer semester on Wednesday (I hope I end up with an A!), I stumbled upon this one!  I pinned it not just for the picture, but for the description of how it's "the best recipes on pinterest!!"  I swear, people need to check grammar more often when using the internet.  :)

Boss Sanders is the blog where you'll find this pasta recipe.  This is a family blog (with the wife as the main contributor) and you can find more recipes, tips like how to save money, and right now you can follow them on their journey through adoption! Definitely check out their blog!

Ingredients

The Sauce:

  • 1 pint heavy cream
  • 4 T butter
  • 2 tsp  salt
  • 1 – 2 tsp pepper
  • 1/4 cup romano cheese
  • 1/4 cup parmesan cheese
  • 2 tsp cayenne pepper  *EDITED*  My husband and I like a lot of KICK to ours.  IF you or your family doesn’t, please read comments first.  If you aren’t sure how much cayenne you will like, add a tiny amt and taste as you add until it’s to your liking!
The Rest:

  • 10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
  • 1 1/2 T melted butter
  • 1/2 cup sliced mushrooms
  • 1 small jar artichoke hearts, drained
  • 1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
  • 1/8 cup sundried tomatoes, chopped
  • 1 oz heavy cream

How To Make It:

Sauce:

  • Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:

  • In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.
I HIGHLY SUGGEST YOU DOUBLE OR TRIPLE THE RECIPE.  IT’S AMAZING!


I love that you can alter this recipe to your preference.  We went with chicken only since we had a lot of it.  Next time we will definitely add some sausage or something else in addition to the chicken.  I went with the suggested amount of cayenne pepper for this trial.  Before I added the artichoke hearts, I made sure to drain it from the marinade it came in.

12" skillet with all ingredients except the pasta!


Instead of a 10oz box of bowtie, I had on hand a 16oz box (I can never pass up 5 for 5 deals at the grocery store!).  I cooked the entire box and there was probably only about 1/2-3/4 cup worth of cooked pasta that I didn't add to the mixture.  If you have a huge family, sure, double or triple the recipe, but man it already yields a lot on its own!  We like sun-dried tomatoes, so next time around we'll add more than 1/8 cup.

Note to self: add more tomatoes next time



The verdict: This is our new favorite pasta dish that we've tried from pinterest!  It used to be the penne pasta with sun-dried tomato cream sauce, but this hands down has taken the title in our family!  The posted amount of cayenne pepper adds the right amount of kick and isn't too spicy for those who can't handle the heat.  If it is, simply cut it down to 1tsp.  :)  Hope this recipe is a success in your household as well!

Cheers!