Creamy Chicken and Farfalle with Bacon

We think of farfalle as bow-tie pasta, but did you know farfalle is Italian for butterfly?

2 tbsps olive oil
2 boneless chicken breasts
6 strips of bacon
1/4 cup white wine
1-2 cups canned diced tomatoes
1 green pepper, diced
3 green onions, sliced
1 cup 10% cream
1 cup parmesan
5 cloves garlic, minced
450g farfalle pasta

Seasoning paste:
1 tsp paprika
1/2 tsp each thyme, oregano and basil
1/4 tsp red pepper flakes
1 tsp salt
2 tsp balsamic vinegar

Mix the ingredients for the seasoning paste together and spread over the chicken breasts. Refrigerate at least 1 hour.

Fry the bacon, then drain on paper towels and roughly chop. Slice and dice the green pepper, onion and garlic, keeping the white and green slices of the green onion separate.
Set aside.

Add olive oil to a large skillet, add chicken and cook on medium high about 5 minutes per side.

Then when it is almost cooked, slice each breast thickly and brown slices on all sides until no pink remains. De-glaze the pan with white wine loosening all that brown goodness from the skillet.  Add the garlic and toss for 1 minute. Remove chicken and garlic to a plate.

Meanwhile, cook pasta as per package directions and drain. Do not rinse.

Add green pepper and the white part of the green onions to the skillet. Fry 3 minutes. Add tomatoes, cream and parmesan. Use 1-2 cups diced tomatoes depending on your preference for sauce thickness.

Toss sliced chicken and bacon (reserve some for garnish) into sauce, then mix in cooked pasta.

Top with green part of green onions and more bacon.

Serves 4

Pumpkin Breakfast Squares

In case you still have pumpkin hanging around...

1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp each cinnamon, nutmeg and allspice
1/3 cup brown sugar
2  1/2 cups oats
3/4 cup pumpkin purée
1/2 cup milk
1 egg
1 tsp vanilla
1/4 cup molasses

1/4 cup toffee bits
1/4 cup chocolate chips

Mix together the flour, baking powder, salt, cinnamon, nutmeg, allspice, brown sugar and oats in a large bowl.

In another bowl combine pumpkin purée, milk, egg, vanilla and molasses, then add to the dry mixture.

Fold in the toffee bits and chocolate chips.

Grease an 8 X 8" baking pan, pour in the batter and bake at 350F for 30-35 minutes. Cool and cut into squares.

You can also drizzle melted chocolate over the top!

Carrot Rice

Your rice and veggie all in one dish!

3 carrots, shredded
2 tbsps finely chopped onion
1  1/4 cups jasmine rice
1  1/2 cups water
1/4 cup white wine
1/2 tsp dried parsley
1 tsp salt
a few grinds of pepper

Put the rice in a pot of water enough to cover, then drain in a colander to reduce starch.

Now combine the rinsed rice with the rest of the ingredients in a large pot and bring to a boil.

Reduce heat and simmer, covered, for 10 - 15 minutes.

Great side to my Not Marbella Chicken!

http://hotandcoldrunningmom.blogspot.ca/2017/11/not-marbella-chicken.html

Not Marbella Chicken

I started off craving marbella chicken, but didn't have all the ingredients on hand. So I began to substitute and this is what happened.

2 boneless chicken breasts, sliced
2 cloves garlic, minced
1/2 cup roasted red peppers, sliced
2 tbsps capers, with some brine
1/2 cup pitted kalamata olives and brine
1/2 cup beef broth
2 tsps dry oregano
1/4 cup olive oil
Salt and pepper to taste

Mix everything together, cover and marinate in the fridge minimum 1 hour or overnight.

Then uncover and cook in a 350 F oven for 45 minutes.

For the real marbella chicken check out this recipe:

http://hotandcoldrunningmom.blogspot.ca/2013/11/chicken-marbella.html

And here's the link to the Carrot Rice pictured above:

http://hotandcoldrunningmom.blogspot.ca/2017/11/carrot-rice.html

Ice Cream Mini Bombes

Chocolate coated brownies and ice cream...these are da bomb!

Bombe:

2 - 9X9" pans brownies
6 tbsps nutella, frozen (if using, I'll explain later)
1/3 - 1/2 cup vanilla ice cream

Magic Shell:

2 cups chocolate chips (I used Ghirardelli)
1/2 cup coconut oil
1/2 cup toffee bits

Makes 6

Line each of 6 muffin cups with plastic wrap. Use pieces large enough to be able to wrap each finished bombe.  If you are using nutella, place tablespoon dollops on a wax paper lined pan and freeze.  I did use nutella this time but would not in the future because the nutella stayed frozen like a stone when serving. I didn't like that.

Prepare you favourite brownies from scratch or a mix. Bake and while still slightly warm turn out onto a piece of wax paper on your working surface. Cut out 6 cake circles a bit larger than your muffin cups and gently press into each lined cup. You'll be cutting 6 more later (And keep the cake scraps. See why at the end of this recipe)

So if you are using the nutella, place a frozen nugget in each concaved brownie. Top with approximately 1 tbsp of ice cream and press in to just below the edge of the cake. If not using nutella just fill with ice cream.

Cut 6 more cake circles out, the size of each cup, and place on top of the ice cream, pressing cake edges gently.

Gather the plastic wrap up to cover each cake. You could also wrap the top of the tray before popping it into the freezer overnight.

So once completely frozen you can prepare the magic chocolate shell and start dipping!

Place coconut oil and chocolate chips in a microwave safe bowl and microwave on high 1  1/2 minutes, stirring every 30 seconds.

Cool the melted chocolate/coconut oil completely, about 1/2 hour on the counter. Then stir in the toffee bits.

Unwrap each bombe and using a skewer, dip each into the shell mixture spooning over to coat completely. Place on a wax paper lined baking sheet.

Return to the freezer until you need them. Remove from freezer about 20-25 minutes before serving. These can be kept in the freezer for up to 6 months in a container.

Serve plain...

or with whipped cream and chocolate syrup!

So back to those cake scraps...use them right away or freeze for later use in this brownie sundae.

And any leftover magic shell topping can be kept in a jar and re-heated in the microwave, say to top a scoop of ice cream or to dip bananas! These can be kept in and served right from the freezer!

Original recipe: http://www.abajillianrecipes.com/2017/05/29/brownie-ice-cream-bombes/

Caramel Peach Cobbler

This little rhyme..."Cobbler, cobbler mend my shoe", has been floating around in my head. Do young people even know what a cobbler is anymore? Anyways, this cobbler has nothing to do with shoes...

2 cups sliced peaches, unpeeled (about 3 peaches)
1 tbsp balsamic vinegar
1/4 cup sugar
1  1/2 tsps cornstarch
1/4 tsp cinnamon
1/4 cup peach or apple juice

1 cup Bisquick baking mix (or homemade mix see below)
1 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup margarine, melted

Toss the sliced peaches with balsamic vinegar. Yes vinegar, really!

Next, in a saucepan mix together sugar, cornstarch, cinnamon and juice and cook on medium heat for about 1 minute until it comes to a boil and starts to thicken. Add the peaches and set aside.

Mix the baking mix, milk, nutmeg, and cinnamon together, then add the margarine.

Pour the batter into a lightly sprayed 8 X 8" baking dish. Spoon the peaches over top.

Bake in 375F oven for 50-60 minutes.

And if you happen to have caramel ripple ice cream on hand all the better!

If you'd like to make your own baking mix here's the link. It's really easy to make and handy to have.

http://hotandcoldrunningmom.blogspot.ca/2016/03/homemade-bisquick-baking-mix.html

P.S. Cobbler=shoemaker ; )

Cuban Mojo BBQ Pork Roast

Holy moly it was nice out today! Probably one of the last good days to barbecue, we thought. Then it got pretty cool. My grillmaster powered through.

2 lb boneless pork roast
2 tbsps lime juice
2 tbsps lemon juice
1/4 tsp lime zest
5 cloves garlic, minced
1 tsp ground cumin
1 tbsp finely chopped mint leaves
1 tsp molasses
salt and pepper to taste
1/4 cup olive oil

Mix everything together and spoon over the pork. I like to use a ziplock plastic bag with as much air as possible removed so the marinade covers the meat.

Place in the fridge for at least 1 hour or overnight so the flavours can ooze into the meat!

Remove the pork from the marinade and barbecue at 450F to sear all sides, then reduce heat to 350F and using indirect heat, close the lid and BBQ 45-60 minutes.

Rest 15 minutes before slicing.

Hope we have a few more days like this before the snow starts falling.