2.25 lb. Klondike Goldust Potatoes, sliced .75 lb. sweet onion, sliced 3 – 14.5 oz. cans College Inn Chicken Broth 2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness 1 cup half and half ½ tsp. kosher salt or to taste
In stockpot add butter and onions, cook over med-high heat for about 5 minutes. Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender. Remove from heat, with an immersion blender blend until smooth or leave a little chunky. Â If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid. Once blended add back to pot, add salt and add half and half, warm on low and serve. Optional – Add onions straws and chives for a garnish.
64 oz. College Inn Chicken Broth Shredded chicken breast from whole chicken 2 tsp. Colonel De’s Greek Seasonings 1 cup instant rice 4 eggs 2 tsp. cornstarch 2 Tbsp. water ¼ – ½ cup lemon juice, per your taste salt to taste
In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked. In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice. Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break. Stir mixture into the rest of the soup. Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.
Paired with Leffe Beer
Pho Bo (Vietnamese Soup, this picture was taken before broth was added)
My Dad’s garden is producing a plenty, his plants are 8 feet tall and going wild!!!
I have a few pictures here from the beginning stages, they are about 5 to almost 6 foot at this point, my Dad here is growing, leaf lettuce, kale, peppers, cucumbers, onions, green beans, eggplants and of course Tomatoes!!! There maybe be more he grows but I can remember, I do know he has another patch that asparagus is in and the green house that things grow too…
Â
but I just decided to write this blog about tomatoes last night, so I don’t have recent pictures of it 🙂 these picture were about the 2nd week of June
So I have been eating a lot of tomatoes lately, but they have really only been from my Dad’s, I don’t buy them usually, but I do love when I get them from him and his garden.
As anyone knows they just taste better than you can get in the store and it’s really the only eat time I do eat them. My Mom and Dad will freeze them, stew them, roast them, sauce them, slice them for BLT (which I think they east daily during the summer) and chop them for salads.  Plus whatever else they do with them 🙂
I on the other hand I tend to eat them a little differently 🙂
First I blanch them and remove the skins, I have issues with the skins, that’s all I will say 🙂
Here are a few pictures of ways that I have enjoyed using my Dad’s fresh tomatoes from his garden.
I hope you will enjoy too!!!
Making sauce, in my Vitamix are tomatoes, roasted garlic, some Italian herbs, red pepper flakes and salt.
The Vitamix will also cook it too you let it run about 5-7 minutes and you have hot soup or sauce 🙂
Mixing it all up
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Freezing some for winter 🙂
Cooking some down too
This is the cherry tomatoes, sauteed with garlic, onions and spinach tossed with the pasta, then fold in some fresh mozzarella pearls then a drizzle of some balsamic glaze…Delish!!!!
My all time favorite thing in the world is Polenta with fresh tomatoes and a poached egg!!! This is heaven for me!!!
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another day again…YUMMY!!!
This is my FBT…Fake bacon and tomato 😛
Ran out of the cornmeal to make polenta So I made couscous instead…Delish too!!!
This was last night’s dinner tomatoes, roasted garlic tossed with pasta and some fresh mozzarella cubes I was talking about making this a work…so ladies this is what I made…simple and quick 🙂
Oh and here is the kale and I made some kale chips…very good with a sprinkle of kosher salt and garlic powder 🙂
Here are couple of links of 2 more of my blogs that I used tomatoes in the past First up is my Tomato Cobbler – this turned out really really good so if you want something a little different try this recipe.
Well if you are not a sports fan and don’t live in Cincinnati, then you may not even know what I am talking about 🙂 but for a year the city has been planning for Major League Baseball’s All-Star Game.
Let me say the city was crazy, I did go downtown a couple of days but if you didn’t get down there early to find a parking space, lot or garage it was nuts.  So to say the least I just drove around and then went back across the river 😛
But the Home Run Derby was exciting since Todd Frazier of the Cincinnati Reds won it this year!!!
All and all I think Cincinnati and Northern Ky. did an outstanding job hosting this years All-Star Game.
I did take some pictures, I have some here that friends took as well, but as I say it was an “All-Star Week”
There were are couple birthdays in our family and of course I made a few things, so check out my pictures and enjoy!!!
First of the birthdays was my little niece I made cupcakes 🙂
She likes presents and bubbles 🙂
Around town they made these mustaches statues here are few of them
here is the picture of all of them that they made, pretty cool 🙂
Here are few of my souvenirs
Buskin Bakery made the cookies got to love that!!
Here are some pictures of the Red Carpet Parade,
the players start at their hotel and end at the ball park, all on red carpet 🙂
Grand Marshall – Barry Larkin
Mr. Red and Gapper
Rosie Red
Some other mascots
Todd Frazier and his family
You can see on Todd’s hand the blisters from the Home Run Derby 🙂
Few other Players 🙂
Some of the city skyline and downtown
yes they had a zipline too
My All-Star Pizza, half spinach & garlic
other half was spinach, Gorgonzola cheese,
sliced almonds, sliced strawberries and
balsamic glaze…so so GOOD!!!
The other birthday was my Mommy!! 🙂
I made her cookies peanut butter with no flour 🙂
Dinner – Braised Short Ribs, butter noodles and carrots 🙂
Peach Ice Cream (I just scooped some out to take the picture)
she took the Ice Cream, cookies all home 🙂
And for actual dessert I made Red Velvet Cake with Cream Cheese Frosting 😛
But this summer has been busy and I can’t believe its JULY!!!! I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.
But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂
They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!
Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.
I hope you enjoy!!!
Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze
Grilled Asian Corn with peanuts
Grilled Watermelon with arugula, feta and balsamic glaze
Crowd pic
Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese
Grilled pound cake and pineapple
Grilled German Potato Salad
Grilled veggies with garlic couscous topped with basil
crowd pics
Zucchini & tomato salad with ricotta, Parmesan and pesto
Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions
Mango & pineapple salsa
Crowd Pics
Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds
Me – having fun with the microphone….I love being on the Microphone 😛Â
Recently I was nominated for the “One Lovely Blog Award” by Ka@My Uni Kitchen
Ka has a terffic blog, he has amazing Recipes, How to Guides and Cooking Tips, so please go over to his blog and check out all those good things he has to offer 🙂
There are few rules to accepting the award you must tell everyone 7 things about yourself and nominate 15 blogs for the award.
So here we go 🙂
1. I worked on a cruise ship for 6 1/2 years
2. My first career was in Theater Costuming before going into Culinary
4. I love Hockey
5. I worked for our home town Hockey Team by sewing names and numbers on their jerseys
6.  During the baseball season, I am on call for the Cincinnati Reds and the away teams    that come into town and play the Reds, to sew their uniforms (sewing names & numbers),    for any last minute call ups.
7. Â The most I was ever paid for sewing 1 single uniform for an away team was $100.00
and that was for 1 hour of work, that included the call, me driving to the ball park
(i live very close) getting in there sewing the name and number and then    back in my car.  🙂 Â
Bonus – here’s the picture 🙂
I hope you enjoyed the few things that most of you did not know about me 🙂
Here are the blogs that I think are fantastic and I give the “One Lovely Blog Award” too
Vidya and Chitra I added you as well
I know Ka added you to his blog
but I wanted to let you know I love
your blogs too, so you can consider mine
with his 🙂
A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!
If you are not familiar with what they are, click here
I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.
For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂
Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂
I just went with Potato and Cheese for this first batch 🙂
Dough – Ingredients
I used a food processor, you can do it by hand too
Flour and salt
pulsed it a little then added my egg
with egg mixed in
then add sour cream and butter and pulse
Pulse a few times
then turn it out onto your work space
Knead to just bring together
form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough
Filling – Ingredients
Peel and cube your potatoes & boil until
done
Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off
I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes
using the ricer forces the potatoes through
the tiny holes which make the potatoes very
creamy
potatoes, riced 🙂
mix in butter and half and half
8oz. shredded cheese
fold in cheese
finished mixture
place in container and chill
my dough
I cut in half
then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick
I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂
I used my scoop, it worked out perfectly
mixture was about 2 tablespoons
place potato mixture in the center of the round
bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side
Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch
as you can see not all of them look perfect
but they all tasted Fabulous!!!
From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half. Â Great mashed potatoes
for sure.
2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened
You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.
Filling:
2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese
Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher. Â Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.
Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick. Â You can use a 3-3 1/2 inch round cutter to make your rounds. Â Or you can free form your rounds, you will get 24 rounds out of this dough.
Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.
At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.
Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.
Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally. Â When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.
Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂
Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!
Hello everyone it’s another Fiesta Friday!!! I want to thank our host Angie@The Novice Gardener and her co-host today Sue@birgerbird and Suzanne@apuginthekitchen.  Suzanne has become a great blog friend and I want to thank her 🙂  So enjoy Fiesta Friday everyone!!!
So earlier this week I went to my favorite place “Flying Olive” 🙂
The Flying Olive has 50 varieties of olive oils and vinegar’s, I love going there because you can taste anything before buying it 😛 check out their website for all the info and check out their 2 locations one each in Ohio and Kentucky.
I currently have Strawberry, Red Apple, Wild Blueberry, Cranberry Pear in the vinegar’s and in the olive oils I have Butter, Persian Lime, Cilantro and Roasted Onion and Tuscan Herb 🙂
During my recent trip I got Dark Espresso Balsamic Vinegar as I just love coffee so I knew I had to get it.
So I had some strawberries at home so I knew I was going to use those some how and I was thinking of using mascarpone cheese. After getting home and checking out what I had already in my pantry, I thought this would be a perfect mini dessert.  A couple of years ago for Christmas my friend Danny gave me a few sets of mini plates, bowls, spoons and forks, he know how I like to entertain 🙂 so this is my is my mini dessert.
Ingredients (ended up not using the half n half)
If you wanted mascarpone to be more creamy
then I would add a little half n half.
Added the vinegar to my strawberries
Added the vinegar to the Mascarpone cheese
Mixed up
I crushed the Biscotti and added a little to bottom on the dishes
Topped the biscotti with the strawberries that were soak in the Vinegar
Then a dollop of the mascarpone mixture
drizzle of more vinegar
shave some chocolate, I thought this chocolate would go perfect
3/4 cup Flying Olive Dark Espresso Balsamic Vinegar, divided
2 containers tiramisu flavored mascarpone cheese
1 1/2 cup fresh strawberries, chopped
3 chocolate biscotti’s, crushed
1 piece dark chocolate
In a bowl add the chopped strawberries and 1/4 cup vinegar, stir and set aside.
In another bowl add mascarpone and 3 Tbsp. of vinegar and whisk together, set aside.
Set out your mini dishes that you are going to use, add about a teaspoon or a little more of the crushed biscotti to each dish, then add strawberries on top of biscotti, start with a teaspoon on each then add more to each to finish up the strawberries.  Dollop mascarpone cream on each dish, then with a teaspoon drizzle a little of the vinegar over top the mascarpone and finish with some of the shaved chocolate.  I like this recipe as a mini since it has a great richness to it 🙂
Serve or chill until needed.
This was so good, it was not overly sweet, and that tartness at the end from the balsamic vinegar was just perfect!!! Â Enjoy the rest of your Fiesta Friday!!!
Well Christmas is upon us once more a year is ending and a new one will begin!! Â The #1 thing that I am grateful for is my parents, I love them dearly and they always have been there for me through everything, I am truly blessed!!
An of course I am thankful that I have a job (s) 🙂 a house to live in a car to drive and I have many friends, friends that I have know forever it seems, co-worker friends and you, yes you blogger friends.  Many of you I feel like we’ve known each other for years, I love reading your blogs about food, recipes, family, gatherings, trips, parties I love reading it all.  And to ALL of you Merry Christmas and Happy New Year!!!
Okay so below are some recipes from my Holiday Open House, just a few, if there is something your looking for let me know I will get you the recipe.  Of course while making some of the most recent treats, I have been rushing home from work and get started and then forget to take pictures so there are few 🙂
Oh and at the end there are couple a cute funny photos 🙂
Fudge, this recipe is so easy, its out there, and I use it for all of my flavors, just use 3 cups of chips, whatever combo or flavor, same with extract whatever flavor and you can fold in anything, I did the recipe below, also used white chips and peppermint with crushed candy canes, one I did dark chocolate and folded in chopped andes mints so you can be creative.
Chocolate with marshmallows, peanut butter with chocolate swirl and dark chocolate mint.
Bark is so easy, you put chocolate in a double boiler with crisco shortening, at least that is what I do, I also use the microwave too, you just have to watch it, and then once its melted and smooth pour on to parchment smooth out and top it with what ever you want 🙂
White Chocolate Cranberry Pistachio Bark
2 pkg. white chocolate chips
2 tsp. Crisco
1 cup each craisins and shelled pistachios
Add chips and Crisco to a double boiler, melt chocolate, pour onto a lined baking sheet and top with craisins and nuts. Let set then break into pieces. Store into an airtight container.
I have white chocolate with craisins and pistachio’s and did dark with mixed nuts and marshmallows and milk with the same.
Easy Holiday Muddy Buddy Mix, this way is too easy
Quick & Easy Muddy Buddy Mix
2 bags Chex Muddy Buddy Mix
4 cups Chocolate Chex Cereal
4 cups mini pretzels
1 bag Christmas M&M’s
Mix all together, store in an airtight container.
With out the M&M’s, when I put it into containers I pour some mix, then a few M&M’s then more mix, otherwise the M&M’s sink to the bottom.
The easiest bar treats, with coconut and nuts 🙂
Holiday Bars
1 ½ cup graham cracker crumbs
1 ½ cup sweetened coconut
1 stick butter, melted
1 can sweetened condensed milk
1 cup walnuts, chopped
1 pkg. holiday colored chocolate chips
Preheat oven to 350 degrees. Spray a 9×13 baking pan.
Add melted butter and graham cracker crumbs to a bowl and mix well, pour into baking pan and press mixture over the bottom of pan. Sprinkle coconut and nuts over top of crumbs evenly, then pour can of milk evenly over top of that, then sprinkle with holiday chips. Bake for 25-30 minutes for until light golden brown. Cool completely in pan before cutting.
Peppermint Chocolate Crunch Popcorn
1 large bag of pre-popped popcorn (I used Angie’s yellow bag)
2 cups white chocolate chips
½ tsp. peppermint extract
2 tsp. plus 1 tsp. Crisco
1 cup chocolate chips
In a double boiler melt white choc. Chips with 2 tsp. Crisco and extract, stirring until melted, pour chocolate over top popcorn and toss to coat. Pour out onto a lined baking sheet, then melt choc. Chips and 1 tsp. Crisco in double boiler, stirring until melted, once melted drizzle over top of coated popcorn. Let set until chocolate has hardened, then store in an airtight container.
On this batch in the pictures, I used the andes peppermint crunch chips with criso in the micowave, tossed with popcorn, then pour out to cool, then I meltes about 1/2 cup of the andes mints and drizzled that over top.
Last one Christmas Crack
The recipe is certainly out there, you use saltines in most recipes, I use those and I use graham crackers. I also this time use Special K cereal as the base…and people like it 🙂
Graham Cracker Christmas Crack
1 box cinnamon graham crackers
1 cup brown sugar
2 stick butter
2 cup semi-sweet chips
½ cup peanut butter
Christmas M&M’s or toffee bits
Preheat oven to 400 degrees, line a jelly roll pan with parchment paper or foil and spray with cooking spray. Â Place crackers to line the pan, cinnamon side up, there can be just a little space between crackers.
Bring sugar and butter to a boil in a saucepan over med-high heat, once it come to a full boil, boil for 3 minutes and do not stir during the 3 minutes. Pour mixture over crackers, place in oven for 5 minutes, put peanut butter in microwave for about 30 seconds to get soupy.
Remove pan from oven drizzle peanut butter over top and then sprinkle chocolate chips over top. Let set for 5 minutes to melt, spread melted chips and top with M&M’s or toffee bits, let cool over night. Once firm, break into pieces and store in an airtight container.
 Chocolate Mint or Peppermint Christmas Crack
45 saltine crackers
2 sticks butter
1 cup brown sugar
1 pkg. Mint and Chocolate chips
Or
1 pkg. white chocolate chips
½ cup finely crush peppermints
Preheat oven to 400 degrees, line a jelly roll pan with parchment paper or foil and spray with cooking spray. Place crackers to line the pan, salt side up, there can be just a little space between crackers.
Bring sugar and butter to a boil in a saucepan, once it come to a full boil, boil for 3 minutes and do not stir during the 3 minutes. Pour mixture over crackers, place in oven for 5 minutes, remove from oven and sprinkle with either Mint/chocolate chips or white chips, . Let set for 5 minutes to melt, spread melted chips and then top with peppermints or nothing, let cool over night. Once firm, break into pieces and store in an airtight container.
Crackers and graham crackers
Special K Cereal
Butter and brown sugar in pan
bring to a boil
pour over top
bake for 5 minutes
I topped the Special K batch with a mix of Peanut butter, milk and dark chocolate chips
this batch with the crackers I used Dark Chocolate and Mint Chips
Oh here’s one once more
Holiday Nut Brittle
1 cup sugar
½ cup light corn syrup
¼ tsp. salt
2 cups nuts – peanuts, cashews or pecans
1 tbsp. butter
1 tsp. vanilla
½ tsp. cinnamon
1 tsp. baking soda
Line a baking sheet with parchment paper
use at wooden spoon for this
Spray with cooking spray a large glass mico safe bowl, add sugar, syrup and salt, stir to mix. Set microwave for 3 minutes, watch closely once the mixture starts to boil continue to cook for 4 more minutes (you will need to add more minutes)
Remove from microwave immediately add nuts, butter, vanilla and cinnamon, stir quickly to combine and cook for 2 more minutes. Immediately remove add baking soda and stir to combine, mixture will foam up, once mixed pour out onto lined baking sheet and spread out with spoon. Let cool at room temp, once cooled break into pieces and store in an airtight container.
I bought some pre cut cookies and they did not have crisp edges as it you would use cookie cutters, and I only had some bright colors so here are some of my fun Christmas cookies 🙂
Love my tie dye ginger 🙂
I also go the best gift ever, if you have not heard of this stuff, its funny and it works 🙂
Poo-pourri…yes it is what you think 😛
Check out the Holiday Commercial and please watch the whole thing…it will give you a chuckle!!
And lastly meet my new friend “Pixie Puddin'” my friends named her on facebook it was a fun time picking a name 🙂
So Merry Christmas and Happy New Year from Pixie and I 🙂
Well it is almost Christmas and for Holidays everyone loves homemade sweet treats!!
And for the last two weeks I had Holiday Open Houses in a few of our stores 🙂
I made tons of sweet treats, shared my recipes and displayed those goodies in different ways as gifts, to give customers ideas on for Holiday gift giving.
I made fudge, bark, Christmas crack, Holiday muddy buddy mix, snowman soup among other things, I had over 20 recipes to share. Â It was lots of fun, I had Christmas music playing (under my table), I gave everyone lots of ideas for their Christmas gifts.
Check out some of the pictures
Getting started 🙂
Some baking dishes
i have lots of things to fill 🙂
Recipes
Recipes
Recipes
Tips on packaging 🙂
things are getting filled
Chocolate covered popcorn
christmas bark
white chocolate bark
Christmas fudge
A hot cocoa kit, cocoa, marshmallows and peppermint stir sticks
fun
gathering it all together 🙂
some cute mason jar ideas
Setting up at one of the stores
its coming together
display
more of the display
here is a close up
Lot of stuff was found at the Dollar store and I made it look cute 🙂
This was it set up another store, I added the Candy Canes
and did the green fabric a little different 🙂
I love that I had the baking supply display behind me, people
were just asking what to get, I was filling up their carts 🙂
Looking for a healthier lighter Chicken Fettuccine?
I used Almond Breeze unsweetened Coconut Milk. Coconut Milk! I know what some of you’re thinking ~ “What! Really it is good?” and before you ask I’ll answer ~ No it does not taste like coconut! 🙂
When you order this dish in a restaurant or search online a Chicken Fettuccine recipe they usually call for heavy cream, butter and lots of cheese!!Let me just say that 1 cup of Cream is like 800 calories vs. the coconut milk which is only 45 calories and if you noticed I did not use any butter either.
Now don’t get me wrong the stuff made with all the cream, butter and cheese is great, but maybe not so healthy for us, go give this a try I promise you like it 🙂
For the entire month of September, three of our Remke Market locations will have all of these items on sale.  So stop by our Hyde Park, Skytop or Highland area stores in Ohio.  Most of all the other locations may only have some of these one sale. Everyone loves a Great Sale!!
Oh and if you visiting my blog for the first time, please look to right side of this page and see where it says follow me via email, enter your email address in the box and click the “Follow Chef Amy” link to follow me, then every time I post a new recipe or talk about great products or places I might have been, you get an email about the new post. Â Once you have added your email address, make sure to go to your email and confirm the link to ensure you will get my posts!!
Ingredients
put pasta on
in skillet add oil and shallots (or onions)
cook until translucent
finely chop your rosemary (my rosemary looks dark because I freeze it, when I buy herbs for recipes if I don’t use them all up, I will just put the container right in the freezer then whenever I need to something for a recipe I am cooking I have some. Â I only use the herbs from the freezer when I use them in a cooking recipe not if I need it for fresh recipe like salads or on top of a dish)
I grate my garlic cloves always it is just so easy, so add garlic and rosemary to skillet
using cornstarch will help thicken the sauce (I forgot to add it to my picture above) 🙂
add mixture to skillet and whisk often until it comes to a bubble and thickens
once it bubble and thickens add cheese and whisk
drain pasta (you might want to do this and have ready before you add your cheese to the sauce)
add the sauce to pasta and toss to coat the pasta, pour pasta out onto a big platter or bowl, top with your chicken
you can garnish with fresh chopped Italian parsley and some shredded or grated Parmesan cheese
1 lb. pasta, cooked & drained
1 – 2 large shallots (1/2 cup)
3/4 cup fresh Grated Parmesan
2 1/2 cups Almond Breeze unsweetened Almond Milk or unsweetened Coconut Milk 4 tsp. cornstarch
1 tsp. fresh rosemary, minced
4 garlic cloves, minced
2 tsp. olive oil
2-3 cooked chicken breasts, Â or grilled chicken thighs sliced
2 tbsp. Italian parsley, chopped
salt and pepper to taste
Cook pasta as directed, meanwhile in a large skillet over medium heat add oil and shallots, cook until onions are translucent; add garlic and rosemary and continue to cook for 1 minute more.
Whisk milk and cornstarch together then add to skillet, whisk mixture until it starts to bubble, once bubbling and begins to thicken whisk in 1/2 cup cheese.
Drain pasta, add pasta to the skillet and toss with the sauce until well coated, plate pasta, add chicken on top and garnish with parsley and extra cheese.
Come Cook With Me 