Tag Archive: Pasta

Jul 27

Balsamic Asparagus Pasta

Balsamic Asparagus PastaThis another Pinterest recipe, imagine that! This one came from foodandwine.com, and like the Tuscan Garlic Chicken, is a perfect weeknight meal. To me, cooking after work is therapy. It’s the best way for me to decompress after a long day. And then to be able to have a nice meal at the end of my “therapy”, is so rewarding!

This dish tasted like something from a fancy restaurant, and the leftovers were equally delicious. Win, win!

You can find the original recipe here. I followed the recipe exactly and it turned out beautifully!

 Balsamic Asparagus Pasta Recipe

  1. 1 pound asparagus
  2. 1 tablespoon olive oil
  3. 2 teaspoons salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1/2 cup plus 2 tablespoons balsamic vinegar
  6. 1/2 teaspoon brown sugar
  7. 1 pound penne
  8. 1/4 pound butter, cut into pieces
  9. 1/3 cup grated Parmesan cheese, plus more for serving
  1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.


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Jul 06

Chicken Drumstick Heaven

Let me start by saying that I don’t ordinarily enjoy eating meat off of a bone. Eric, on the other hand, doesn’t find anything more manly than doing just that. Admittedly, I have a strange relationship with meat…I either love it or hate it, depending on the day. Very strange, I know. My Mom says that I’ve always been particular about my meat eating.

Regardless, Eric and I like to buy meat at Safeway on Sundays when it goes on clearance. That’s right, clearance meat. It’s not past it’s sale by date though, we promise. We usually buy whatever is on sale and figure out a way to cook it. We like a good challenge! When we bought chicken drumsticks last time, I wasn’t quite thrilled. I have to say, after making these delicious fellas I’ll be excited next time the drumsticks go on sale!

We decided to make two batches of marinades to try them two different ways. One was a wet marinade that soaked for 4 hours. The other was a dry rub that sat in the fridge the same amount of time.

This is a beer marinade inspired by www.keyingredient.com. Find her recipe here.
It consists of:
1/2 cup melted butter
1 can room temperature beer
1 garlic clove, chopped
1 Tbs chilli powder
1 Tbs brown sugar

& half a beer 🙂
A couple Tsp salt and pepper

The dry rub was my own creation.
Dry Rub:
Fresh chives (about 6 slivers chopped)
1 tsp Sriracha
1 large garlic clove, chopped
1 tbs seasoned sea salt
1 tbs pepper
We started with the grill on high heat.
When you place the drumsticks on the grill, immediately turn the heat to low. See the dry rub hard at work. The beer chicken had a nice charred skin. SO good!Leave on the grill for about 4-5 minutes on each side (or until done). Don’t flip them before the 4 minutes are up or you can take off some of the yummy charred skin. I have to say, the dry rub had a great deal more flavor than the beer marinade. Personally, I liked the kick that the Sriracha gave the little guys. I’ll definitely be using that rub again soon! I think it’d be great on chicken breasts as well.

We have an amazing local greenhouse called Ricky and Lucy’s. Visit their website here. They have all sorts of wonderful plants to choose from, as well as spices, pastas, oils, herbs, etc. We took a visit out there a couple weeks ago and bought lots of goodies. We got a garlic, spinach, tomato pasta that was absolutely to-die-for! We topped it with olive oil, a dash of lemon juice, and fresh basil. There are no words to describe the flavors in this pasta. Talk about pasta heaven! It was a great addition to the delicious drumsticks.

We also bought an olive oil herb mix at Ricky and Lucy’s. I made some bread that we dipped in the mixture as an appetizer. It really doesn’t get much better than this!So, next time you see chicken drumsticks go on sale, pick them up and try these recipes! It makes for a great summer evening meal!

Feb 01

Chicken Pasta with Creamy Mushroom Sauce


I’m about to share with you an easy and delicious recipe that my friend Angela created while she was visiting.
The pictures make this look like an expensive, complicated meal, but I promise it’s not!

It’s a perfect weeknight meal, and a satisfying one at that.

2 cloves garlic- smashed and diced
2 chicken breasts seasoned with salt and pepper
1/2 box pasta- cooked
1 tub mascarpone cheese- at room temperature
1 container sliced mushrooms
1/2 c to 1c reserved starchy pasta water

Grill the chicken in a skillet with 1 tbsp of olive oil.
Mix together above ingredients in the same large skillet. Stir together, and enjoy!

Tip: For weeknight dinners, grill and chop the chicken the night before and add it to the mixture that night.