Roasted Chicken Linguine

It's been a while since I've posted a main course recipe, so of course I turned to my tried and true source: Delicious Disney. This recipe comes from Shutters Restaurant at Disney's Vero Beach Resort. And let me just say, this pasta is sooooo good; it made our house smell simply amazing. I made it so that it was chalked full of herbs; I used fresh basil and oregano (compliments of Scott's mom) and a goat cheese that was encased in herbes de provence. I can't wait to eat the leftovers! By the time the pasta was done, everything else was prepped and ready to go. If you need a fast dinner this is perfect. It took about 15 minutes total to make and about 5 minutes for Scott and I to lick our plates clean. Here's how you make the linguine:

2 1/2 - 3 lb roasted chicken (I took a pound of roasted chicken from Whole Foods' Salad Bar)
1 lb dry linguine
1 cup extra virgin olive oil
2 tablespoons chopped fresh garlic
3 tablespoons chopped sun-dried tomatoes
2 tablespoons pine nuts (I used walnuts because I had them on hand)
1/2 10 ounce bag spinach
1/2 cup feta cheese, crumbled
1/2 cup goat cheese (Farmer's Market Find: Capriole's Herbes de Provence)
1/2 bunch basil
Coarse salt and freshly ground pepper, to taste
Fresh Parmesan cheese, shredded for garnish

**I did add just a little chicken stock to give it a slight sauce**

Pull chicken from bones and tear into bite-sized pieces. Set aside. Cook linguine according to package directors. Drain, rinse with cold water, and set aside.
Heat all of oil in a large skillet over medium heat. Add garlic and stir fry for 30 seconds (don’t let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned. Add chicken, spinach, and feta and goat cheeses, stirring until creamy. Add linguine and heat through. Add basil, then season with salt and pepper. Garnish with fresh Parmesan cheese.

Enjoy! :)

Love : Anthropologie

I know that Anthropologie isn't anything new... but I just adore the store. If I could, I would cover my house in everything from the plush chairs to quirky quilts from here. But I can't, so in the meantime I will just admire from a distance. In fact, Scott literally had to pry me from the store in San Francisco. I was awe-struck. Here are some of the favorites that I need in my house asap.

Pink Poppy Knob (I LOVE these!)Measuring SpoonsLong-Term ShakersScarf Print TrivetCadiz MugSpring Mix Pot HoldersManners Can Be Fun

Barking Dog Sketch

Bucket Pendant Lamp

What are your favorite things?

Peach Raspberry Preserves

I never wanted to can anything because I was terrified of botchulism. But then, I heard of freezer jam, and I realized that you don't have to worry about it because there is not any heating. So I decided to give home-made jam a try, and boy am I glad I did. Here is what you need to get started:*7 small canning jars*
*1 package pectin (I used Kroger brand)*
*4 fairly large peaches (You will need about 2 1/2 cups smashed)*
*1 cup raspberries (It should round the mashed fruit up to 3 cups)*
*4 1/2 cups sugar*
*2 Tablespoons lemon juice*
*3/4 cup water*


Directions:

Peal and slice all of the peaches, and place them in a bowl. Add the raspberries, and smash all of the fruit into a mushy mixture. Add the sugar and lemon juice, and mix well. Then bring the water to a boil, and add the pectin. Stir to dissolve for one minute. Pour the water over the fruit and mix well. Fill the jars with the fruit, but leave one - inch of room at the top. Don't forget to wipe the rim and sides with a wet paper towel so that you'll be able to get them open again! Let the jam sit at room temperature for 24 hours, then put it in the freezer until you are ready to use it. This jam must be refrigerated. That's all!

You could substitute any fruits you want, but just make sure that you follow the directions on the pectin box. Enjoy your home-made jam!

Lovely Baking

Cath Kidston

Lakeland

Jamie Oliver

Cath Kidston

Homes and Bargains

Chewy Chocolate Gingerbread Cookies

The other day I wanted to make cookies, but I decided I was tired of making my normal chocolate chip. I was looking on my different blogs and websites, and I found these cookies. I thought they sounded "exotic" with the freshly grated ginger, so I jumped at the opportunity to make these. And they did not fail. I used jumbo chocolate chips, and they absolutely melted in your mouth. I sent them to the hospital with Scott (because the two of us do not need 30 cookies) and the residents liked them too. I like to think they are healthy because they have ginger in them :) These would be wonderful at Christmas too. Make sure you try them; they won't fail you!


Ingredients:

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions:

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1" to 2"- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 Dozen Cookies

My Best Friend's Wedding

My college roommate got married on July 10th, and I was lucky to be part of her special day. Here are some of the lovely photos of my beautiful friend on the day she became Mrs. Adam Cook!

Raincoast Crisps

I have a new addiction, and it was a complete accident. I was at the grocery store last week minding my own business when all of the sudden I spotted a sample. I don't always take the samples, but this item looked unique and the packaging was so well put together that I simply couldn't resist. The sample was for Raincoast Crisps, a small, circular cracker with all sorts of tasty things inside like cranberries and hazelnuts. I was expecting a excessively crunchy cracker that tasted like "health food," but I was pleasantly surprised that it had a slight chewiness about it and that it did not lack in flavor. I couldn't resist buying a package, but only one because they were ridiculously expensive. I set out to find a recipe for these tasty bites, and I found just that at Dinner with Julie. Her recipe makes the Rosemary Raisin variety, but to make the Cranberry Hazelnut kind that I have been raving about simply omit the rosemary, substitute cranberries for the raisins, and substitute hazelnuts for the pecans. Follow everything else exactly.

I hope that you give these festive little crackers a try, and when you do, add some brie to them! These would also be fantastic to give as hostess gifts or for Christmas. Mmmm.... Have a lovely evening.

Grammy's Meatballs

My Grammy made the best meatballs ever. She was not Italian, but she had just the knack of combining seasonings and spices to make the essential meatball. I like to pair this meatball with Whole Food's whole wheat penne and Roasted Garlic Tomato Sauce. So tasty!

Ingredients:
1 lb lean ground beef (I used bison from the farmer's market last night, and it tasted awesome)
1/2 lb spicy Italian sausage (Whole Foods Extra Spicy Italian is the best I've found)
1 handful of Italian bread crumbs
6 shakes of Parmesan cheese
1/2 ts Spike (this is a brand of seasoning -- it can be found at most grocery stores. I noticed it in the "organic" section at Kroger.)
1/2 ts Seasoned Salt
1 ts oregano
1 to 2 TS water
1/4 - 1/2 sweet onion, diced

Directions:
Preheat the oven to 350. Line a baking pan with aluminum foil. Simply add all of the ingredients together and mix. Make sure that the sausage is well incorporated into the mixture. Roll the mixture into at least 12 balls, depending on the size you make them. Bake them for 15-20 minutes, and then finish cooking them in the tomato sauce of your choice.

That's all! This makes a quick, easy and homemade dinner that spices up just normal spaghetti. Enjoy!

Check it Out

Hello Friends! Peaches are everywhere right now, and I've used them to create an inspiration board for a wedding or party. Check out my other blog to see those ideas! Have a great day!

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