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Family Traditions: Smashed Redskin Potatoes

21 Jan

Better late than never, right?  Here’s the recipe for my mom’s famous smashed redskin potatoes…a perfect accompaniment to the rice krispie chicken!

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Smashed Redskin Potatoes

1.  Boil 1 bag small red potatoes with skin on.

2.  Mash with masher, not mixer.

3.  Add 1 pint sour cream and 1 small package shredded parmesan cheese.

4.  Dot with butter, salt and pepper.

5.  Serve immediately!

Family Traditions: Rice Krispie Chicken

31 Oct

Today I want to share another one of my favorite family recipes.  This one is passed down from my grandma Marie and it’s just delicious.  For some reason I always pair it with mashed redskin potatoes (recipe coming soon) and green veggies.  It’s an awesome, easy dinner…I hope you give it a try!

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Rice Krispie Chicken

1 stick butter
Parsley flakes
Rice Krispies
1 package chicken tenders (7-8 tenders)

Preheat oven to 350 degrees.  Next, grind up the Rice Krispies cereal (I have a VitaMix which works wonderfully.  Just pour in about 4 cups of cereal and give it a whirl!)  Then, melt the butter and add a sprinkle of parsley flakes.  Dip each tender into the butter, then the Rice Krispie coating, and place on a baking sheet lined with tin foil (easy clean up!)  Bake the chicken for about 20-25 minutes.  Voila!

Spinach Pesto Pasta

29 Oct

Well Bob and I are camping out inside our apartment, patiently awaiting the arrival of Sandy!  I am hoping it’s not too bad, and that all my east coast friends are staying safe!

Last night we stocked up on all the necessities for the storm:  food, water, wine, and supplies to make pumpkin whoopie pies 🙂

I made one of my favorite pasta dishes for dinner…homemade spinach pesto pasta!  If you have the time to make your own fresh pesto, I highly recommend it.  You can really taste the difference with the fresh herbs and hint of lemon.  So light and delicious.  I also add a bit of spiralized zucchini to this to pump up the nutrition.

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Spinach Pesto Pasta

8 oz pasta (I like to use bowties)
1 large zucchini
1 batch Spinach Pesto (recipe follows)
Parmesan cheese (optional)

Start by bringing a medium pot of water to a boil.  Once boiling, add about a half a bag of pasta, and cook to al dente.  While the pasta is cooking, spiralize your zucchini and place into a colander.  Next, make your pesto!  Pour the pasta over the zucchini to drain.  This will steam and slightly soften the zucchini shreds.  Toss pasta and zucchini with homemade pesto, add a touch of Parmesan cheese, and enjoy!

Spinach Pesto
from Greens, Glorious Greens!

2 cups spinach
1/2 cup parsley
1/2 cup basil
1/4 cup pine nuts
1/2 cup extra virgin olive oil
2 cloves garlic, minced
juice of one lemon
salt and pepper to taste

Blend all ingredients until smooth 🙂

And for dessert….Jenna‘s pumpkin whoopie pies.   So delicious!

Stay safe all!