Monday, October 10, 2016

lemon scicillian spaghetti

Yippie! We leave on Friday for our Texas Cabi Tour! I am so excited to take Diane home for the first time to meet all of our extended family and friends. Just pray for our 3 hour flight to Dallas. I hope she sleeps the whole time.
We are getting so many fun giggles these days. Here is a video of her sweet sounds.


Rachel Ray is my new jam! Now that I am home with her all the time I watch a lot more cooking shows. She made this yummy meal. The pistachios really take it up a notch.

Lemon Sicilian Spaghetti

zest of 1 lemon
juice of 3 lemons
1/4 cup olive oil
1 garlic clove
salt and pepper
1/2 tsp red pepper flakes
1/2 pound linguini
2 cups fresh arugula
2-3 tsbp chopped pistachios
grated parmesan


Cook your pasta to al dente. Drain and reserve a couple of tbsp of the pasta water.

Crush clove of garlic and allow it to cook in the olive oil until fragrant and toasted. Remove garlic and set oil aside. You can also you a garlic infused olive oil if you like.
In a bowl mix together lemon zest, juice, salt and pepper to taste, red pepper flakes and cooled olive oil.
Chop pistachios and lightly toast them.

I don't have a better picture of this... Toss warm pasta with dressing, arugula, and a few tbsp of pasta water.
Serve in bowls topped with pistachios and grated parmesan


Monday, October 3, 2016

Buffalo Chicken Tacos

I thank God everyday for giving me a girl! Diane has so many clothes! I am having a blast dressing her everyday. And of course we need to do a photo shoot each day to document the outfits! Here are some recent shots from my baby fashionista. 




I love anything buffalo! My buffalo chicken pasta is one of my staples. I was really happy to have an update to my staple to rotate in. Your family will love these!

Buffalo Chicken Tacos

2 chicken breasts
1/8 tsp salt and pepper
1/8 tsp paprika
8 taco shells
2 oz cream cheese
1 tbsp buter
1/4 tsp buffalo sauce
8 taco shells
shredded cheese
green onions
tomato
sour cream or ranch dressing for dipping

Preheat oven to 450. Season chicken with salt, pepper and paprika. Bake for 18 mins.
In a saucepan, heat butter, cream cheese and sauce.
Mix until smooth, remove from heat
Turn oven down to 400. Allow chicken to cool, then shred.
Stir chicken into buffalo mixture.
Evenly spoon chicken mix into taco shells. Stand shells up in baking dish.
Sprinkle with cheese. Place in oven for 15-20 mins.
Chop Tomatoes and green onions.
Remove tacos from oven and top with green onions and tomatoes. Optional, serve with sour cream or ranch dressing to dip.