Monthly Archives: September 2012

Chili Rellenos with Roasted Tomato Sauce for #SundaySupper

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Pardon the shadow on the picture. I didn’t think I was blocking the light when I took the pictures last night, but after reviewing them I saw a shadow on all of the completed dish pictures. I would like to think it was my Mom hovering over me as I made this dish vs my poor photography skills!
The reason I say this, and why I chose this dish for this #SundaySupper meal, is because this is one meal that reminds me of my Mom more than anything else I have ever made. You see when I was young, like maybe 5, my babysitter was a little lady from Chihuahua Mexico. She was one of the best cooks I have ever known and I loved sitting with her in the kitchen as she cooked and told me stories about her childhood in Mexico. She used to let me make flour tortillas and stir the pots.
Like I have said, my Mother was not a cook really. But for some reason this lady encouraged my Mom to try. Lord love her that my Mom chose this to be one of the recipes she would go for. I will admit, it is a pretty labor intensive meal. But I just had to have these smells, flavors and memories in my kitchen again. I hadn’t made these in 18 years!!

You can simplify this meal by using canned whole green chilis instead of roasting fresh chilis and not roasting the tomatoes. But I love it the original way.
Chili Rellenos with Roasted Tomato Sauce

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Preheat oven to 400 degrees F.
Cut the tomatoes in half and place them halved side up on  a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Cook for about 30 to 40 minutes, until you see the tomatoes “wilting” and giving off their juices. 
Add the tomatoes and chicken stock to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic.
Use an immersion blender to combine or transfer to a food processor to blend until smooth.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano. Keep warm.

For the chilis


  • 4 poblano chiles
  • 1 pound queso fresco cheese
  • 8 eggs
  • 2 tablespoon all-purpose flour
  • 1 cup oil

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup chicken stock
  • 2 garlic cloves, peeled and chopped
  • 1/4 cup oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped oregano leaves
  • Salt
  • Cracked Pepper

Directions

Rice and beans, for serving, if desired
Heat broiler. Place the chilis on a backing sheet and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the skin and the seeds. Stuff the peppers with the queso fresco and set aside.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Spoon a bit of the egg batter on top of the oil to form a “pillow” for the stuffed pepper. 

Allow it too firm for a minute or so and then gently place the pepper in the middle of the pillow. 

Spoon batter over the top of the pepper to cover it.


 and fry until golden brown on both sides. 
Remove from the oil and allow to drain. 



Transfer to a serving platter, pour the tomato sauce over the cooked chile rellenos and serve.

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!


“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin

Tarragon Pea Salad with Shallot and Bacon

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I have missed having my own garden this year. The last year I just planted way to much and couldn’t keep up with the weeds (in Washington they are hyperthyroid!!). Next year I am planning on doing some container gardening, but this year I have been lucky enough to have my son’s girlfriend Heather bringing us little treats here and there from her Mom and Dad’s garden. That was where I got the zucchini for my Sausage Stuffed Zucchini Boats. And the peas I used in this fabulous salad. There really is nothing better than vegetables that are just fresh from the garden!
When Heather brought me this big bag of snow peas and another bag of snap peas my mind started going all over the place. Most of the snap peas were eaten raw before any game plan could be dawn up for those and that is OK. But I knew I wanted to make a nice cool side dish for steak night. We have actually had a record summer this year in Washington. 40+ days with no measurable rain, and temps in the 70’s to 80’s. Being from San Diego you know I have loved it. I have been trying to plan a trip to visit CA but with the weather so nice here I have decided to put it off until I can escape the rain. So outdoor dining has been happening quite a bit. I think I have driven Kevin a bit batty with constantly wanting to be outside. I mean almost until the sun goes down! I just don’t want to miss a minute of it because I know I won’t see it again (except when I escape to San Diego for a few days) for 10 months.
So the BBQ was fired up, we did some baked potatoes and steaks on the grill and I whipped up this cool crisp salad. I am trying very hard not to say good-bye to summer, but if I had to this is the meal I would do it with!
Tarragon Pea Salad with Shallot and Bacon
1 pound snow peas, thinly sliced lengthwise
1 shallot, minced
4 slices of bacon, fried crisp and crumbled
1 teaspoons Dijon mustard
2 tablespoons champagne vinegar
1/4 olive oil
2 tablespoons fresh tarragon leaves, chopped
Salt
Pepper
In a large bowl, whisk together mustard, vinegar, and oil. Season with salt and pepper to taste. Add the shallot, snow peas, tarragon and bacon. Stir to combine.
ENJOY!!

Turkey Sausage Stuffed Zucchini Boats

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My son’s girlfriend brought over these huge zucchinis from her Mom and Dad’s garden. I love zucchini but these bad boys were big! I thought about frying them in slices and making some kind of spicy dipping sauce but I just hated to take those big beauties and fry them. Then I thought about the stuffed peppers I made and thought that the stuffing would work so well using the zucchini in place of the peppers. I mean the stuffing already has gated zucchini in it so I knew the flavors would be awesome. Plus it was taking a nice fresh veggie and keeping it on the healthy side. My stuffing uses turkey sausage and low fat cheese. 
When I ran the idea by the rest of my housemates everyone thought it sounded like a winner so that was enough for me, the decision was made. Then with Kevin’s father having to be placed in a nursing home, and us wanting to be there at mealtimes as much as possible so we can make sure he is eating, The ingredients just sat in my refrigerator. To be honest when I pulled them out last night was afraid that they wouldn’t be usable anymore and I would be making a trip to the store. But I wouldn’t be able to replace those big beautiful zucchinis. I crossed my fingers and pulled them out of the fridge. Yesssss they were fine, just like I first got them, thank you Lord!!! 

They came out better than I ever could have expected, they really did! I wish now I had made more. I just cooked the two large (extra large) zucchinis halved. So I had leftover stuffing. The original recipe was enough stuffing for 6 bell peppers so if you have 6 zucchinis it would be perfect. I also subbed yellow squash for the zucchini in my original recipe because I was already stuffing zucchini I wanted something else in the mix. 
Like I said, these came out so much better than I could have ever imagined. Kevin loves my stuffed peppers and he said he may just like these even more. Wow now I am in competition with myself! I love it!!
Turkey Sausage Stuffed Zucchini Boats
6  large zucchinis
1 (28-ounce) can of Italian tomatoes
2 medium yellow squash, grated
1/2 cup Parmesan cheese
1 cup low fat mozzarella for the topping
1/4 cup extra virgin olive oil
5 cloves garlic, minced
1 large onion, chopped
4 cups chicken stock, plus and extra cup for baking.
1 1/2 orzo (rice shaped pasta)
1 pound turkey sweet Italian sausage ( I used Jennie-O)
Kosher salt
Fresh ground black pepper
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh thyme leaves, chopped
1/4 cup flat-leaf parsley leaves, chopped

Preheat oven to 400 degrees F

Pour the tomatoes in a large bowl and break apart using your fingers or potato masher. Add the squash, Parmesan cheese, olive oil, salt, and pepper to taste. Stir to combine.

Bring the 4 cups of chicken stock to a boil in a medium saucepan over high heat. Add the orzo and cook to package instructions. Use a fine mesh sieve to transfer the orzo to the large bowl with the vegetables, reserving the chicken stock. Stir to combine the orzo and veggies and pour the chicken stock into a 3 quart baking dish.

Cut each zucchini in half lengthwise. Scoop out the inside of each zucchini, leaving about 1/4 inch of flesh in each one. If zucchinis will not stand up use a knife to shave off a bit of the bottom to make it even. Set zucchinis into baking dish with all of the chicken stock. 

Mix 1 cup Pecorino Romano with the 1/4 cup chopped parsley leaves. Set asaide.

In a large skillet over medium-high heat, crumble and brown the turkey sausage until it is cooked through, about 4 minutes. Add the onions and minced garlic. Saute until onions are translucent, about 5 minutes. Add the paprika, cayenne, oregano, thyme, salt, and pepper to taste. Add the orzo mixture and cook for about a minute to warm. Remove from the heat and spoon the mixture into the zucchinis. Bake for 25 minutes. Remove from oven and sprinkle each zucchini boat with the cheese parsley mix. Return to oven and cook an additional 5 minutes, or until the cheese is melted and bubbly.

Remove from the oven and allow the zucchinis to cool about 5 minutes before serving.

ENJOY!!

Tipsy Tuesday – Fresh Peach Bellinis

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WOW I am actually posting on Tipsy Tuesday! For those of you that have been here for a while, you know that on Tuesdays I post drink recipes. Well, between some family issues and the fact that the last couple drink recipes were out and out failures, there hasn’t been a Tipsy Tuesday post in about a month. I was feeling a bit down that my drink ideas were not working out. Mixology is a lot harder than you would think it is and I have realized that I was trying way to hard to make complex drinks. I know that I prefer simple and straightforward cocktails VS the ones that have a million and one things in them. Oh don’t get me wrong, I do love a few of those crazy drinks once in a while. But for the most part I want a simple drink that tastes good. That is when I figured if I feel like this you all probably feel the same way. Complicated recipes for food or drinks can be a pain in the rear right? 

So back to the drawing board I went. I decided I wanted to do something fresh, using seasonal ingredients. When I made the Watermelon Martinis they were such a hit with the family and you all. I decided to go back to the basics and make it about the flavors. So when the local produce market dropped off boxes of fresh peaches at the bar my son works for, well you know I jumped all over them! I immediately remembered back several years to a little Italian restaurant I would go to in San Diego. They made Peach Bellinis that were out of this world! So much that I went to the bar to ask how to make them. The bartender explained to me that they had a peach puree shipped to them and they kept it frozen. Then they would add a few scoops of that frozen puree to champagne and WALA a frozen Peach Bellini. 
I liked the idea of the Bellini, but didn’t want to make it frozen. I wanted it fresh. I knew I wanted to use prosecco as well because it is lighter and a bit sweeter than champagne. I really wanted to feel like I was biting into a fresh peach just like it felt like you were biting into fresh watermelon with the martinis. After a few tries  I finally decided to jump online to see what I was missing. I wanted to come up with it on my own but I was just missing something. I found Ina Garten’s recipe. Lemon juice! That’s what I was missing. SO simple but I never would have thought of it. Oh well, I have more to learn, but I can tell you I was happy I looked because these are fantastic! Plus I was going through way to much prosecco trying to get them figured out!
You have got to try these while you can still get those sweet juicy ripe peaches. They are fantastic!! Oh and a p.s. don’t think you have to spend a fortune on prosecco. We always use Cupcake and it tastes great in mimosas too!
Fresh Peach Bellinis
  • 2 ripe peaches, seeded and diced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1 bottle chilled prosecco sparkling wine

Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

ENJOY!!

Manic Monday Party #12

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Farfalle with Sausage and Tomato Cream Sauce

Happy Monday everyone! Have you ever had one of those Mondays when you just want to turn off the alarm, pull the covers over your head, and go back to sleep? I had one of those this morning. Our record number of days with no rain here in Western Washington came to an end. 40 days of gorgeousness and now we are cloudy and gray and drizzly. I knew it wouldn’t last forever, but boy it was nice! OK enough about me, let’s get down to business.

First let me share the top three posts from last week.

Skinny Hot and Spicy Chicken Legs from Skinny Kitchen


Hot Roast Beef Sandwiches with Gravy from Love Bakes Good Cakes


Mango Banana Muffins with White Chocolate Chips from Sugar Cookies to Peterbilts


There were some fantastic posts shared last week and it was very very close!



I can’t believe we are already at #12 for our Manic Monday parties. I want to thank everyone that has been participating, it has been so much fun. Hopefully we can get the word out to more bloggers so the people that want to find recipes for Manic Monday have tons to choose from.

So with that said, on with the rules….

Link up the picture to the post not your main blog page
Please link back to this page on your blog post.
Make sure to follow me on FacebookTwitter, and Pintrest. I will be tweeting, pinning, and posting your recipes all week long. I just love doing that!! 

If you would like to check out all of the past submissions go to my#manicmonday Pintrest board.

Leave as many recipes as you want that will help with the last minute Manic Monday scramble.

It would be wonderful if you would leave me a comment. I love to know who is here.

Remember to vote for your favorites and please don’t forget to click on the other recipes and show them some foodie love!

Spicy BBQ Baked Beans for #SundaySupper

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Ah yes, football season is back!! Be still my heart! I have been an avid football fan since I was 16. Now we wont discuss how many years that is. Let’s just suffice to say that it has been a long damn time!! In our house there are only two things that will bring everything to a dead stop and you will find all faces glued to the TV. NASCAR and football. Both of which I have enjoyed for the same amount of time.


Growing up in San Diego I became a Chargers fan and I when I did I did it full force. I can remember the year they lost in the playoffs to the Bengals. I, as well as thousands of fans, went to the stadium to wait for them to fly back. It poured the rain, we didn’t care. People started BBQs and a band showed up. There were TVs and people gave a us a run down as to where the Chargers were and when they would be there. It was midnight by the time they arrived, but we didn’t care. Now I live in Western Washington and have developed a love for the Seahawks as well. I have sat in the rain, snow, freezing wind to watch them play. Yes my friends I guess die hard could also mean a bit obsessed. 
Those years have passed. I enjoy the games in front of my TV on a comfy couch. No rain and I get instant replays!! BONUS! But I have never lost my love for tailgating. I love to have friends over, cook up a bunch of grub and have a few cold ones, all while arguing over who is going to win and if that was a bad call or not.  But football, fun, and great food always go hand in hand for me!
Spicy BBQ Baked Beans

2 tablespoons olive oil
6 slices of bacon, chopped
1 large onion, chopped
5 cloves garlic, minced
6 jalapenos, chopped (seeds and ribs removed if you want to bring down the heat level)
BBQ sauce (recipe below)
6 cans Great Northern Beans, drained
BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Add the ingredients for the BBQ sauce to a medium sauce pan. Bring to a boil and then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.

Meanwhile in a large heavy bottomed pot heat olive oil over medium-high heat. Add the chopped bacon and cook until the fat renders, stirring occasionally, about 5 minutes. Add the onions, garlic, and jalapeno and cook until the vegetables soften, about 5 minutes. Add the drained beans and BBQ sauce. Heat to a simmer, then cover and reduce to low. Cook for 45 minutes, stirring occasionally). Remove the lid and cook until the sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper to taste.

ENJOY!
Join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.
The Lineup
Pre Game Warm-ups:
On the Sidelines:
Main Events:
Overtime:
From the Cooler:
Wine Pairings by Wine Everyday

http://bobbiskozykitchen.blogspot.com/2012/09/turkey-sausage-stuffed-zucchini-boats.html

Farfalle with Sausage and Tomato Cream Sauce

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Funny little story. There once was a food blogger that jumped into blogging with both feet. She was so excited to find something that made her so happy, she really felt she had found her calling. She cooked many many meals making her family feel as though they might burst at the seams. She typed her little fingers off creating post after post that she hoped would not only entertain her readers (all 50 of them) with her words, but with her recipes as well. She had no method to her madness. Just cook, cook, cook, write, write, write, post, post, post. And then one day she decided to organize her photo files, you see she had become much more organized in her meal planning and posting, and felt it was past time for the photos to be organized as well. When what to her curious eyes appeared, but several photo’s of food she had cooked that she had never posted. ARRGGG she thought cursing at her computer screen, “How could I have missed posting these?”. Moral to the story? Be more organized and also, don’t talk to your computer screen because if someone hears you you might end up heavily medicated!

Yes my darling foodie friends, that crazy absent minded blogger is me, and the oh so lovely (that would be sarcasm my friends) photo is one of the very first photos I took for my blog. It is nice to see I have improved just a bit. The recipe though, it is still fresh and new, and just as good as it ever was. 
My friend Ann from Sumptuous Spoonfuls told me yesterday that I am the Queen of pasta. It made me giggle a bit. I don’t know if I am the Queen but I sure do love to eat it! I also love quick and easy recipes that your whole family will love. I think this one fits into that category quite nicely. I hope you agree!!
Farfalle with Sausage and Tomato Cream Sauce

2 tablespoons olive oil
1 pound Italian sausage (sold in bulk or links with casings removed)
1 teaspoon crushed red pepper flakes
1 small onion, chopped
4 cloves garlic, minced
1 28-ounce can of whole Italian tomatoes, drained
1 1/2 cup heavy cream (can sub fat free evaporated milk)
1/2 cup chopped fresh flat-leaf parsley
Salt
1 box farfalle (bow tie) pasta
Grated Parmesan for garnish

In a large pot of boiling salted water, cook pasta according to package directions. Drain and return to the post.

Meanwhile heat the oil in a large skillet over medium-high heat. Cook the sausage until it is no longer pink. Add the onions, garlic, and crushed pepper flakes. Cook until the onion is soft, and sausage has browned. Add the tomatoes and using a potato masher smash them to break them up (or squeeze them in your hand, just be careful of squirting juice). Then add the cream and salt to taste.

Reduce heat and simmer until the mixture begins to thicken a bit, about 5 minutes. Add the pasta and continue to cook until the pasta is thoroughly heated through. Ladle into deep bowls, garnish with chopped parsley and grated cheese.

ENJOY!!



Slow Cooker Asian Style Ribs

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With summer winding down, we know the days on the grill are numbered. So I figured that we need to start working on recipes for our favorite BBQ style food that can be prepared inside. It is no secret that I am a huge fan of Mexican flavors, much to Kevin’s dismay, but I figured that I needed to try something different, not just for Kevin but for you as well. I want to give you a lot of different flavors and styles of food to choose from. So I went to one of my next favorite cuisines, Asian. I love Asian food, Thai, Japanese, Chinese, Vietnamese, you name it I can find something on the menu that I love. In that I am very lucky living in the Pacific Northwest because we have may wonderful Asian restaurants to chose from in Seattle. 

I decided to keep it simple with this recipe. I mean it is a slow cooker recipe. Slow cooker recipes should be BING BAM BOOM in the pot and out the door you go, right? So the last thing I wanted to do was pile in a bunch of ingredients, or specialty items that you have to search all over town for. This recipe is straight to the point, in the pot and out, and you have some great tasting food on your plate for dinner! 
Kevin again decided to doubt me. When will he learn? He didn’t believe that ribs would be good out of the slow cooker. I mean if it isn’t grilled it isn’t good right? Ppsshhh, oh ye of little faith!! HE had to eat his words, literally, when the meal was on his plate. The ribs were juicy and just fell off the bone. Ha I think this is something like Bobbi – 10 Kevin – 0……go team!!!!
Slow Cooker Asian Style Ribs

3 tablespoons ginger, grated*
5 cloves garlic, chopped
1/4 cup toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup rice wine vinegar
1 bunch of green onions, chopped whites and greens (reserve a bit of the chopped green for garnish)
1 cup brown sugar
1/4 cup honey
3/4 cup Sriracha (or other chili sauce)
2 racks baby back ribs
Salt
Cracked pepper
2 tablespoons corn starch

Heat the sesame oil in a large saucepan over medium-high heat. Cook the ginger, garlic and green onions for 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk to blend. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
Season the ribs with salt and pepper and place in the slow cooker with the meaty side facing out. Pour the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Remove the sauce from the slow cooker and strain. Remove any accumulated grease from the top. Combine 2 tablespoons water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

Serve with white rice and garnish with remaining chopped green onions.

ENJOY!!
*storage tip for ginger, peel the ginger and place in the freezer, in a zipper bag. This prevents it from drying out and when you need to use it you just use your grater and grate off what you need.

Lemon Basil Pasta

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Last week, for Food Star Friday, I made Giada De Laurentiis’s Shrimp Fra Diavolo. But I wanted to make a pasta to go with it (of course since I am a pastaholic). I knew I had  lemon and basil, and figured they would play well together along with the flavors of the shrimp. They really really did. As a matter of fact I loved the pasta so much I had leftovers that night and added some bacon to it topped with a fried egg (fried eggs are another new obsession). I seriously want to come up with more recipes using this pasta dish as a base, I really really love the freshness of the lemon and basil together. 
The family felt the same way. Kevin always tell me I make too much pasta (ha like there is such a thing), but this did not end up being too much after everyone had seconds. I was lucky I hid a little bit of it so I could enjoy my late night pasta dish!
If you are looking for a side dish for a fish or seafood recipe I would highly recommend this one!

Lemon Basil Pasta

  • 1 pound spaghetti 
  • 2/3 cup olive oil
  • 1 cup grated Parmesan (a couple good handfuls)
  • 3 lemons, juiced and one zested
  • 1/2 cup fresh basil leaves, 1/4 cup chopped, 1/4 cut into chiffonade for garnish 
  • Salt 
  • Cracked black pepper


  • Cook the pasta in a large pot of boiling salted water according to package instructions. Reserve a cup of the starchy pasta water to thin the sauce if necessary, drain pasta and return to the pot. While the pasta is cooking, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. 

  • Toss the pasta with the lemon sauce, add a 1/4 cup of the reserved pasta water at a time as needed to moisten. Stir in the 1/4 cup chopped basil. Season with salt and pepper. Garnish with lemon zest and remaining basil. 

  • ENJOY!

Manic Monday Party #11

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Happy Labor Day! Can you believe it is September already?? I can’t! This year has just flown by. With Labor Day here that means that kids are back in school, which makes our Manic Mondays all the more manic. If there is ever a time everyone needs some ideas it is now. I remember when my kids were in school I started a recipe book of just recipes that would take about 30 minutes so when I was in a crunch I could go right to that and know what to make. Even then though I would have last minute scrambles to figure out what was for dinner. Who am I kidding? I still have those scrambles now!! My Pasta with Chicken and Garlic Cream Sauce is one that will go in that recipe book for good.
I love seeing what you all share every week. There are always fantastic posts that I can’t wait to try. Trust me my Pintrest board is cram packed with them!! Here are a few of the top viewed posts from last weeks party.
Baked Penne from Recipe Round up

Grilled Veggies, Pesto & Ricotta Sandwich from The Full Belly Sisters

Apple Cake from Crepes Suzette
Eclair’s from Crumbs in my Mustachio


Now on to the rules. Ya ya I know, rules? We don’t need no stinkin’ rules! But they aren’t that bad trust me.

Link up the picture to the post not your main blog page
Please link back to this page on your blog post.
Make sure to follow me on FacebookTwitter, and Pintrest. I will be tweeting, pinning, and posting your recipes all week long. I just love doing that!! 

If you would like to check out all of the past submissions go to my#manicmonday Pintrest board.

Leave as many recipes as you want that will help with the last minute Manic Monday scramble.

It would be wonderful if you would leave me a comment. I love to know who is here.

Remember to vote for your favorites and please don’t forget to click on the other recipes and show them some foodie love!