The new Cooking channel has started and I am feeling completely nostalgic watching Two Fat Ladies, Sara’s Secrets and Jamie at Home. Last week I saw an episode on Jamie at Home called Carbonara alla Courgette that looks easy and delicious. I made the dinner for the family and it was so flavorful with the cream sauce, full of fresh zucchini and squash and don’t forget the bacon. Who doesn’t love bacon?

http://www.jamieoliver.com/recipes/pasta-recipes/beautiful-courgette-carbonara

Last night I made a great dish that the kid in you will love called Pepperoni Pizza Chicken. This recipe comes from Pillsbury‘s July 2009 issue entitled Best Ever Chicken that instructs readers to stuff a skinless, boneless chicken breast with pepperoni and mozzarella cheese. After cooking the stuffed chicken on either side to a golden brown, you then cook elbow pasta adding your favorite pasta sauce.

Photo from Pillsbury.com

As is my nature, I altered the recipe by adding sundried tomatoes to the interior of the chicken with the pepperoni and cheese. I chose Bertoli tomato and basil sauce from a jar. I finished the dish with freshly grated Parmesan and straight from the garden basil. Wow! For simple ingredients and 35 minutes I thought the dish was super yummy. I could see my little one asking for this dish again and again (once she is able to talk, of course). You should definitely go to pillsbury.com and check it out. CwB says YUMMY!

This recipe is something my mom has been making since I was a little girl.  She says she got the recipe off the back of the box.  It is really simple and delicious.  I make it whenever I have a summer picnic that I need to bring a quick dish.  It is better when it is made the night before or at least a few hours in advance so that the flavors can really permeate the dish.  Also, be sure not to leave it out too long, as it does have mayo in it.

• 8 oz shell pasta (I don’t know why but shell pasta makes this taste fabulous, no substitutes)
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp celery seed
• 1 Roma tomato diced
• 1 cup celery finely diced
• 3 tbsp green pepper finely diced
• 3 tbsp pimentos (optional but I never use it)
• Celery leaf tops and radish rose for garnish (optional – if your entertaining)

NOW, follow these instructions very closely:

1. Cook pasta
2. Cut veggies
3. Cool pasta
4. Mix all ingredients
5. Refrigerate at least 2 hours
6. Eat it. Like It. Smile accordingly.

DON’T COMPLICATE IT! IT IS PERFECT THIS WAY. TRUST ME.

June 8th – 14th, 2008

Well, another wonderful week has passed.  Coupons clipped, groceries shopped, food prepped, and bellies bursting.  This week’s menu had quite the variety but enjoyed by many.  Most of the recipes are from cookbooks and other resources, but I threw in my “twist” when I could. From semi-homemade pizzas to slow-cooker recipes and on to luscious desserts, I recommend these dishes to the food lover in you. 

Sunday, June 8th: After venturing through my cookbooks and then visiting the local super market to pick up the ingredients for this week’s concoctions, I returned home to endulge my kitchen obsession for, sad to say, seven hours.  Sometimes, I get so caught up playing around in the kitchen, with my little tv tuned to the food network, that I lose track of time.  Baby Zoey was in my belly just dancing away and other than a little ache in my feet, I was tickled pink to be making these creations. 

Ingredients:

• 1 cup (8 oz.) uncooked Orzo Pasta
• 1 tablespoon olive oil (also 1 extra tablespoon for the pasta water)
• 1/2 cup sun-dried tomatoes in oil, drained & chopped
• 1/2 cup sliced black olives
• 1/8 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/4 cup chopped red onion
• 1/4 cup sliced roasted almonds
• Freshly ground black pepper
• Salt to taste

Serves 6