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For the past few months, I been trying to utilize the use of my slow cooker more in my cooking and baking.
I wanted to bake bread yesterday but I had to go out shopping so I used my slow cooker, and it worked, bread was delicious and full of flavor.
I added fresh herbs and olive oil, it is the easiest bread I ever made!
Make the dough and let it rise for 40 minutes turn on the slow cooker and off you go.
Walking in to the house the smell was intoxicating, smell of fresh baked bread, herbs and olive oil filled up the house.
.2 cups hot milk
.4 cups bread flour
.2 tbsp. yeast
.1/2 tbsp. salt
.2 tbsp. chopped fresh thyme
.2 tbsp. chopped fresh rosemary
.2 tbsp. chopped fresh oregano
.2 tbsp. chopped fresh basil
.4 tbsp. olive oil divided
.1 tbsp. honey
Line the insert of the slow cooker with parchment paper, making sure the side are covered, spray with vegetable spray and set aside.
In to a stand mixer bowl with the flat beater attachment add hot milk, honey, and yeast, mix until its combined, let it stand for 5 minutes.
Turn the mixer on slow; add the flour little at a time, add salt and the mixture of herbs, let it mix for 3 minutes.
Add 2 tbsp. of olive oil and mix for another 3 minutes.
The dough will be sticky.
With a bench scraper, scope the dough directly in to the slow cooker insert, speared with clean hands.
Cover with the slow cooker lid, and let it rise without turning the cooker on for 45 minutes.
After the dough is rising, brush the top with the remaining olive oil, cover it with clean kitchen towel, cover with the slow cooker lid, folding the side of the towel up on to the lid.
Turn on the slow cooker to the low setting, and bake for 3 hours.
Do not lift the lid or remove the towel until the 3 hours are up so the steam won’t escape.
Remove the bread by holding the parchment paper from both sides, let it cool on cooling rack for 5 minutes, slide the parchment paper from under the bread, and let it cool completely before slicing, about 2 hours. Enjoy!
The delicious white sauce filled with cheese and scrumptious flavor, and trusts me on this one; it will beat any readymade sauce.
It is a make ahead sauce, freezes well for a month in zip top bags or for a week in the refrigerator in airtight container.
I always use this delicious, scrumptious sauce as a base for my white pizza, but this time I paired it with my home style meatballs and made baked penne for dinner.
Preheat oven to 375
.2 cups whipping cream
.4 cups hot milk (non-fat)
.3 tbsp. olive oil
.3 tbsp. coconut oil
.1/2 cup + 2 tbsp. flour
.1/2 tbsp. salt
.1/2 tbsp. black pepper
.1/2 tsp. nutmeg
.1 tbsp. chopped fresh thyme
.1 cup + 3 tbsp. gradated parmesan cheese divided
.1 cup mozzarella cheese
.1 1/2 cup reserved pasta water
.1 bag whole wheat Penne pasta
.2 tbsp. chopped fresh parsley
In a heavy bottom pot, on medium heat, add the olive oil and coconut oil, add flour.
Cook the flour for 2-3 minutes.
Whisk in milk and whipping cream, continue to whisk to avoid any lumps.
Switch to wooden spoon, add salt, black pepper, nutmeg, and thyme, cook until the sauce is thick, and coat the back of the spoon.
Off the heat add 1 cup of parmesan cheese and mozzarella cheese; stir until the cheese melted.
Cook the penne according to the package instructions, before darning the pasta, make sure to reserve 1 1/2 cup of water.
In 9 x 13 baking pan sprayed with nonstick vegetable spray, add pasta.
Reserve 2 cups of the sauce and set aside in airtight container for later use.
Add home-style meatballs to the remaining sauce, mix well.
Add sauce and meatballs to the pasta, add the reserved pasta water, mix well making sure all the pasta covered with the sauce.
Top it with the remaining parmesan cheese and bake for 10-15 minute.
Sprinkle chopped parsley and serve with French baguette.
Save the reserved sauce in the refrigerator to use with pizza. Enjoy!