Garlic Butter Noodles

Colorado's own Osage Gardens basil

Domaine de Bramarel truffle oil, love the bottle

Delectable trust me

Mitica Parmigiano Reggiano - the real deal

And the rain continues... I am starting to get cranky! 

This dish was inspired by apinchofyum; a wonderful blog, check it out. I tweaked the proportions to suit two hungry folks for dinner on a soggy Wednesday. And used Jovial rice egg noodles cause of my finiky tummy. Even gluten people will love this pasta!  And added truffle oil brought back from our trip to the north and south of France in April.  Served with leftover Chipotle Lime Grilled Chicken with Avocado Ranch (blog: 5/20/15), Voila!

As a side dish or main dish or as I had with the leftovers; with an egg on top for breakfast, this is a yummy way to grace your body with major antioxidant-packed greens. Basil is known as "The Garden of Youth".  Rapidly approaching 60, bring it on!

For those of you that cringe at using butter; simply cut the amount to your comfort zone.

Ingredients:

• Jovial rice egg noodles (7-8 nests) or noodles of choice
• 3 tablespoons unsalted butter (yes, people BUTTER)
• 4 cloves garlic, minced
• 5 ounce bag baby spinach (365 brand) (coarsely chopped in food processor)
• 3 ounce container fresh basil (Osage Gardens I love you!) (coarsely chopped in food processor)
• 1/4 cup fresh Parmigiano Reggiano cheese, grated
• salt and pepper to taste
• drizzle of truffle oil (optional; ok you just need to go to the south of France)

Direction:

Melt the butter in a non-stick skillet and add garlic. Saute gently for 3 minutes, being careful not to brown the garlic. 

Add the chopped spinach and basil and saute briefly; about 1 minutes. Remove from the heat.

Prepare the noodles according to package directions. Drain and add to the skillet. Toss and salt and pepper to taste. Drizzle truffle oil and add the grated cheese.

Chipotle Lime Grilled Chicken with Avocado Ranch

Love my new tool from Crate and Barrel!

Getting better on my photos!

Chipotle in adobo sauce and garlic

The marinating chicken process

Threaded skewers ready for the grill

Ahhh the sauce

We have had rain here, solid, all week. The high today, so far, 39 degrees and it is May 20th. All my flower pots are planted, but have not made it out of the garage... Sorry I just had to vent! This has not stopped me from looking at "grill it" recipes. This recipe comes from howsweet it is.  

Leftovers of this dish are endless; over greens, noodles, rice. First round I served with a green salad and sweet potato fries.

Just a side note: the sauce calls for one mashed avocado. Thank you that I tasted the avocado BEFORE adding to the sauce! It was horrible and had to throw out. Subsequencely, my sauce lacks the pretty green color. However, the sauce stood on it's own... Also, I did not have dill on hand and actually not a fan of dill; so eliminated it.

Ingredients for Chicken:

• 1 1/2 pounds boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 2 limes, zested and juiced
• 2 garlic cloves, minced

Ingredients for Avocado Ranch:

• 1 ripe medium avocado
• 1/3 cup sour cream (I used greek yogurt)
• 1/4 cup mayonnaise
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 garlic clove, minced
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions for Chicken:

Combine all the ingredients except chicken. Place chicken in a zip-lock bag and pour marinate onto chicken; turn to coat. Place in refrigerator for 1-4 hours.

Thread the marinated chicken onto pre-soaked bamboo skewers.

Preheat the grill to high. Place the skewers on the oiled grill until golden brown. About 3 minutes per side for a total of 10-12 minutes.

To serve: drizzle with avocado ranch.

Directions for Avocado Ranch:

Combine all ingredients and blend until creamy. Store in a sealed container for up to 2 days.

Crustless Spinach Quiche

I bought two bunches of fresh spinach and needed to use before it saw better days. I was thumbing through my old printed recipe books and ran across this recipe; which I believe I never made... I have been madly making Green Chili Sauce (blog: 4/15/13) from last years frozen roasted green chilies and had some unthawed in the refrigerator. The original recipe called for 10 ounces of frozen spinach. I just wilted the chopped two bunches of spinach in a little olive oil in substitute. I also used one large shallot in place of the onion.  Below is the original recipe. I have been eating this for lunch; high in protein and packed with vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup roasted green chilies, chopped or 1 jalapeno, chopped
• 2 medium zucchini, grated
• 3/4 cup onion, chopped
• 4 large garlic cloves, chopped
• 10 ounces frozen spinach, thawed and squeezed dry or fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped
• 7 large eggs, beaten
• 2 cup whole milk ricotta cheese
• 1 cup feta cheese, crumbles or 1 small block feta, chopped
• salt and pepper to taste

Directions:

Spray or grease a 10-inch springform pan with canola oil. I had to dust my pan off as have not used it in a LONG time! Preheat oven to 350-degree.

As I mentioned I wilted the chopped spinach in a little olive oil and removed from skillet to cool.

Add the 2 tablespoons olive oil to the skillet over medium heat. Add the onion, garlic and zucchini. Saute to crisp tender. Remove and cool.

Add the roasted green chilies to the cooling zucchini mixture.

Combine the beaten eggs to the ricotta and feta cheeses. Salt and pepper to taste.

Add the cooled remaining ingredients to the egg mixture and combine well.

Pour into prepared pan, placing the pan on a baking sheet.

Bake 45-50 minutes until slightly brown on the edges and middle is set.

Allow to cool for 10 minutes before removing from springform ring. I ran a spatula around the edges before releasing.

Simple Vegetable Frittata

Found this on Pinterest: livingwellspendingless.com The base of this frittata is excellent, butter and half and half. Ha! You can chose whatever vegetables and herbs you have on hand. The frittata is cooked entirely on the cooktop. Mushrooms, shallot. chopped, fresh parsley, and extra sharp cheddar was my ingredients of choice. Reheat in the oven at 350-degrees; as I think the microwave makes egg dishes soggy. With just the two of us, the toaster oven is perfect. Great to wake up on a Saturday morning and breakfast is in10 minutes

Ingredients:

• 2-3 cups chopped. fresh vegetable of choice
• 1/4 cup or more chopped, fresh herbs of choice
• 2 tablespoons unsalted butter
• 8 eggs, beaten
• 3/4 - 1 cup half and half (may use milk)
• 1 1/2 cup shredded cheese of choice
• salt and pepper to taste

Directions:

Combine the beaten eggs, half and half, shredded cheese, fresh, chopped herbs and salt and pepper.

Melt butter in a non-stick pan over medium heat. Add chopped vegetables of choice and saute till soft and all the butter is absorbed. Distribute the cooked vegetables evenly in the pan.

Slowly add the egg mixture on top of the vegetables. Cook covered over medium heat until eggs are set and puffy. About 20 minutes.

Celery Salad

Kendra, the gal that does my nails, turned me on to this recipe. Her husband is Chilean and I was curious about a traditiona dish his mom might make. This is similar to a cucumber salad, very refreshing on its own or on top of your regular lettuce salad. I love it! I do not have exact measurements of the ingredients and that is the beauty of it; you can do whatever amounts you like... Below is just a guideline.

Ingredients:

• 5-6 stalks celery, cubed
• 1 bunch scallions, white parts chopped
• 1/4 cup chopped, fresh cilantro leaves
• 1-2 tablespoons fresh squeezed lemon juice
• 1 tablespoon good quality olive oil
• salt to taste

Directions:

Toss all in a bowl and enjoy!

Sonoma Chicken Salad

This chicken salad is one of my granddaughter's, Ally, favorites. The recipe is from Whole Foods. Makes enough for 10 guests. It is very yummy!

Ingredients

• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• salt and pepper to taste
• 2 pounds, boneless, skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes, cut into fourths
• 3 stalks celery, thinly sliced

Directions

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days in advance.

Preheat the oven to 375-degrees. Place chicken breasts in one layer in a baking dish with 1/2-cup water.  Cover with foil and bake for 25-40 minutes until completely cooked through. Remove the cooked breast and cool for 10 minutes. Cover and refrigerate.

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Printed

Croissants

I had not made these croissants for years, but was hosting a bridal shower. Original recipe is from Colorado Cache, which is a Denver Junior League cookbook. The dough must be refrigerated for 24 hours, so plan accordingly.
The recipe makes enough to feed 10 guests and freezer queen stamp of approval.

Ingredients

• 2 packages dry yeast (not instant)
• 1 cup warm water
• 3/4 cup evaporated milk
• 1 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg ,beaten 
• 1/4 cup butter, melted
• 1 cup butter, chilled
• 5 cups flour
• 1 egg, beaten with 1 tablespoon water

Directions

In a medium bowl sprinkle yeast on warm water to soften.

Add 1 cup flour, evaporated milk, egg, sugar, melted butter and salt. Beat till smooth and set aside.

Cut the chilled butter into the remaining flour until well incorporated. 

Pour the batter mixture over and blend till well mixed.

Cover and chill for 24 hours.

Divide dough into thirds; working with one at a time, putting the unused portion back in the refrigerator.

Roll out in a circle and cut into pie-shaped wedges.

Roll up into croissant shape and place on a parchment-lined baking sheet.

(You may cut the pie-shaped wedges into smaller wedges if desired.)

Rise at room temperature for one hour.

Brush with beaten egg and bake in a 400-degree oven for 12-15 minutes or until golden brown. Printed