Many of you have emailed me asking how to leave comments if you do not have a google account. I think I have fixed my settings so that anyone can leave a comment. Please feel free to leave your comments. I would love to know if you have tried one of the dishes and how it turned out!
I love to paint my nails! I do not have very strong nails so I generally have to paint them about once a week. I love this Grand Canyon Sunset color for the Holidays because it isn't a scary red. Read the article about nail polish that I wrote when I was working with Stoltz Image to find out about my secret weapon, Nail Envy! I was watching Martha Stewart the other day and a celebrity nail lady, Deborah Lippmann, was on it promoting her nail polish. If you like nail polish you should check it out because her colors look really cool!
As you can tell, I love pasta! Bread and pasta are my downfalls... My favorite cookbooks are by food network star Giada De Laurentiis. I have all of her cookbooks and use them often. This recipe comes from the Everyday Pasta Cookbook. I first tried Orecchiette with Mixed Greens and Goat Cheese when my best friend Katie Wheeler made it for a "family" dinner...dang I miss those nights! It is so easy and tastes great! Now of course I cannot make pasta without a protein for Jeffrey. I am bored with grilled chicken, so I made mom's Sonoma Chicken.
Pasta with Mixed Greens and Goat Cheese (Just so you are aware I make most of my recipes for 2, so multiple depending on how many people you have)
1/2 Pd of Pasta (the original recipe calls for Orecchiette which is a shell pasta, I have never found it in a grocery store...I like the pasta that looks like half of a Penne Pasta because some of the toppings will slide into the tubes.)
1/2 bag of Mixed Greens
1/4 cup chopped sun-dried tomatoes (I used my trusty kitchen shears to cut them, they are very stubborn with a knife)
1/3 cup goat cheese crumbles (I buy it whole and then crumble it with a fork)- This was the first dish that I tried Goat Cheese, my mom hates it so she never used it when cooking for us. I was deprived! It is awesome and tastes great on pizza! If you also hate goat cheese you can substitute for feta cheese, but I urge you to try the goat cheese.
1/4 cup fresh grated Parmesan (I use my fav Parmesano Reggiano, sorry I forgot to put it in the picture)
Boil and drain your pasta (reserve 1/4 cup of pasta water)
While pasta is cooking, chop sun dried tomatoes, or cut them with your scissors!
Put the tomatoes and greens in a mixing bowl
Crumble the goat cheese in a separate bowl (I took a picture of this but it didn't turn out..)
After pasta is drained put into mixing bowl with greens and stir. The greens will begin to wilt down from the warmth of the pasta.
Stir in goat cheese and Parmesan cheese
Stir in the pasta water and salt and pepper to taste
2 Ziploc freezer bags
Herbs de Provence
Salt and Pepper
Put chicken in the Ziploc bag
Drizzle olive oil and add seasonings.
Zip the bag and the double bag it. Make sure to get the air out of the bag.
Boil water in a large pot and put your ziploc bag in the water. Cooking the chicken in a ziploc bag will make it very juicy. Be careful that the bag isn't hanging out of the pot, this happened to me a first and I started smelling burned plastic... I decided that putting the lid on the pot was safer, just try to get your bag so that the zipper is on the top therefore not letting in water.
(My melted bag, don't worry I put the chicken in new bags afterwards..)
Cook for about 40 minutes, check on the bag every few minutes to make sure it hasn't disintegrated..
When you take out the chicken from the bag slice thin and put over the pasta. This chicken would also be great over salad.
Next time I Will not use Herbs de Provence, they were a little too strong! If you have a la Madeline nearby you should buy some of their Rosemary seasoning, it is great. Or you can use your own favorite blend of spices.