Chicken Caprese Pasta Recipe

Chicken Caprese Pasta Recipe

Prep Time: 10 Minutes
Cook Time:  20 Minutes
Difficulty:  Easy

Happy Spring friends!  Old man winter has finally loosened his grasp here in Pennsylvania, and signs of warmer weather are emerging everywhere...the Forsythia are awakening, the daffodils are smiling, the birds are playing, and the weather people are forecasting summer-like temperatures this weekend.  Amen!  To celebrate the return of Spring and warmth, I am excited to share this quick and easy, summer-like Chicken Caprese Pasta Recipe.

Nothing screams warm weather like juicy ripe tomatoes, fresh mozzarella cheese, and savory basil (aka Caprese).  I absolutely love this refreshing combination and by adding leftover chicken and pasta to the mix, dinner is easy peasy.  So if you want to tantalize your family's taste buds with an easy meal and celebrate the fresh taste of summer, grab some plump juicy tomatoes, Cherchies® Basil Pizzazz Seasoning, fresh mozzarella cheese, and create this deliciously satisfying summer-like dish.  Your family will thank you.  

Let us know how you liked this dish and as always, thank you for visiting our blog!  

Ingredients

• 1 package of spaghetti, cooked according to directions
• 1 (8 oz.) package cream cheese, softened to room temperature
• 1 cup shredded parmesan cheese
• 1 cup diced fresh mozzarella cheese
• 1/2 cup light cream
• 1 pound grape or cherry tomatoes, halved
• 1/2 cup prepared pesto (or make it homemade with our Perfect Pesto Recipe)
• 1 Tablespoon (Tbsp) Cherchies® Basil Pizzazz
• 1 1/2 cups cooked chicken, diced (cooked rotisserie chicken from the grocery store or leftover chicken would work really well here)
• 1 Tablespoon Tbsp) fresh chopped basil for garnish

Preparation
Cook spaghetti according to package directions in salted water, and drain.  Rinse, dry, and slice cherry or grape tomatoes in half and set aside.

While spaghetti is cooking, prepare the sauce.   In a large skillet, add the cream cheese, light cream, pesto, and Cherchies® Basil Pizzazz.  Cook on low for 5 minutes.  The sauce should begin to thicken.  Add the tomatoes, parmesan and mozzarella cheeses to the sauce, stirring occasionally to prevent from sticking to the bottom of the skillet.  Towards the end of the cooking process, add the diced cooked chicken. 

When the pasta has finished cooking, drain the pasta and add to the skillet with the cheese mixture.  Cook for a couple of minutes.  Garnish with fresh basil and dinner is ready in under 30 minutes!

Bon appetito!

Chicken Caprese Pasta Recipe

Stuffed Pepper Mummy Recipe

Stuffed Pepper Mummy Recipe

So, it's October, which means Fall.  Contrary to the typical conjured images of brilliant garnet, amber, and gold leaves, where the crisp air commands sweaters and bonfires, such is not the case in Pennsylvania.  It is 80 degrees and green!  I do not mind holding onto the tropical weather a bit longer, but at the same time, it is hard to think about Halloween when it feels like summer!

Do you like Halloween?   I don't know whether it is the inner child in me or the fact we have children, and their excitement over the years has excited us, but I have always been a sucker for party themes, themed food, theme decorations, etc., and Halloween is no exception.  

These stuffed mummy peppers are so stinking cute and the epitome of Halloween, spooky and fun (even if it is 80 degrees where you live)! They are quick and tasty, a fabulous use for leftover peppers, and are a delightful Halloween appetizer or snack. The filling possibilities are endless, but our favorite is our Vegetable Cream Cheese Spread, which is chock full of fresh vegetables and herbs.  You could also use chili or our Tomato Basil Cups filling to stuff the peppers. And talk about quality time in the kitchen!  Assembling the mummies is an ideal project for spending time with the kiddos, regardless of age.  Our children are teenagers now, but they still enjoy helping in the kitchen, especially when food is fun! Priceless!

Serve these mummies with our Festive Deviled Eyeballs, Witches Cheese Brooms, Spooky Jack-o-Lanterns, and Spooky English Muffin Pizzas for a very eerie Halloween feast!

*Note: for those with a spicier palate, instead of mini peppers, you could always substitute jalapeno peppers.

Thank you for stopping by!  Happy early Halloween!

Ingredients 

• 1 bag mini peppers (usually found in most grocery stores or bulk discount grocery stores, costco, Bj's, etc.), sliced in half, seeds removed

• Veggie Cream Cheese Spread Recipe  orTomato Basil Cup filling recipe

• 1 can refrigerated crescent roll dough, cut into thin strips (we used Pillsbury's newest product, crescent sheets.  You could easily use crescent rolls and pinch the seams together before cutting).

• Googly candy eyeballs (Wilton, I found these at my local party store)

Preparation

Preheat oven to 350 degrees.  Wash and cut peppers in half.  Remove seeds.  

Line a baking sheet with parchment paper and lay out pepper halves.  Fill each pepper with cheese mixture (see above).  Set aside.  On a lightly floured surface, with a sharp knife, cut the crescent rolls into thin strips (about 1/2 inch).  Carefully wrap the peppers, criss crossing the dough to resemble a mummy.  

Bake at 350 degrees for about 10 minutes, or until dough is golden brown.  Remove from oven and allow to cool for five minutes.  Add googly candy eyes for that last minute spookiness.  (Important- do not be tempted to put the eyes on before baking, as they will disappear, literally, they will melt! Not that I've done that...ahem;) Serve and enjoy!

* Note: These pepper mummies could easily be made ahead and frozen before baking.  

Stuffed Pepper Mummy Recipe

Serve these year-round.  Simply remove the eyes and you have a delicious appetizer or snack in minutes!

Stuffed Pepper Recipe

Caprese Ciabatta Recipe

Caprese Ciabatta Recipe

To think I was a picky eater when I was a child. Thank goodness my palate changed as I would have missed out on one of my favorite combinations, Caprese, a simple Italian salad made with tomato, basil, and mozzarella cheese. Add that to fresh grilled Ciabatta bread, and the result is a colorful, flavorful sandwich that screams summer. I introduce our Caprese Ciabatta Sandwich Recipe.

Caprese sandwiches are impressive by themselves, with bright green pesto, juicy ruby red tomatoes, and creamy mozzarella cheese, but add Cherchies® Basil Pizzazz to the pesto, and it will elevate this sandwich to the next level.

With a bounty of summer tomatoes and fresh basil abundantly available this time of year, you have no excuse but to make this delicious classic Italian-inspired sandwich. You will not be disappointed.

Comment below and let us know if you tried this tasty recipe. Thank you for visiting and come back again.

Ingredients

• 4 Ciabatta rolls, sliced

• Cooking spray

• 1/2 cup mayonnaise (could substitute Olive oil)

• 1 Tablespoon Cherchies® Garlic Seasoning

• 1/2 cup Perfect Pesto Recipe

• 1 or 2 large, ripe tomatoes, sliced into 1/4 inch slices

• 8 oz. fresh mozzarella cheese, sliced into 1/4 inch slices

• 1/4 cup white Balsamic vinegar (optional)

Preparation

Spray grill with a light coating of cooking spray.  Light grill and turn to high for five minutes, then turn down to low.

Slice Ciabatta rolls in half, and spread each half with 1 Tablespoon (Tbsp.) of mayonnaise (or olive oil).

Sprinkle Garlic Seasoning on rolls.  Place rolls mayonnaise side down onto grill for about 3 minutes, or until bread has grill marks.  Remove bread from grill.

Now it's time for the pesto...my mouth is already salivating!  Spread 1 Tablespoon of the pesto on one slice of the Ciabatta.  (Feel free to put the pesto on all the slices at this point to save time.  I chose to do it this way for the "glamour shot" later).

Next add the tomato, mozzarella, and another Tablespoon of pesto to the other slices of Ciabatta (see my comment earlier).  You could drizzle the balsamic vinegar at this point, but this is optional.  

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Now for the assembly of the sandwiches!  Once these beauties were assembled, I placed the Caprese sandwiches on a plate and placed them on the grill (which was cooling from earlier) for a few minutes.  It was worth the few extra minutes, as the cheese melted ever so slightly, and then heaven:)  Buon Appetito (that's Italian for enjoy your meal)!

The Real Deal "Shepherd's Pie" Recipe

The "Real Deal" Shepherd's Pie Recipe

Happy St. Patrick's Day, friends! What better way to celebrate the day than to share this lovely Shepherd's Pie recipe? I have been waiting to post this recipe, and today could not be more perfect for paying homage to Ireland and our new Irish friend.

Did you know? Traditional Shepherd's Pie consists of Lamb, and according to our Irish friend, "Cottage Pie" is the correct name for the ground beef version we know in the United States. And apparently, "we do everything backward in the United States" (a little Irish joke).

My new love for Ireland and St. Patrick's Day blossomed last summer when I first traveled to this beautiful, peaceful country to celebrate 25 years of wedded bliss with my dear hubby;). We had the most fantastic time. We toured Southern Ireland, enjoyed new foods, learned about the country's traditions, and laughed until we cried with our new funny friend, Dave, from Dove Chauffer Drive. (He's "a bit of a leprechaun," as he will tell you himself). He's witty and a wisecracker but a lovely new friend and an excellent tour guide. Consider looking him up if you travel to Ireland. He had a lot of funny quotes and stories, and he proudly shared his recipe for Shepherd's Pie and permitted me to add my Cherchies® touches.

Dave, I hope I did your recipe justice! Friends, this recipe is the real deal if you want to make an authentic, savory Irish Shepherd's Pie! It will become one of your favorite dishes you can enjoy anytime.

Comment below and let us know your thoughts on this delicious Irish recipe.

Thanks for stopping by, and we hope you visit again!

Happy St. Patrick's Day!

Ingredients

• 1 lb. ground lamb or ground beef

• 1 Tablespoon (Tbsp) olive oil

• 1 small onion, finely chopped

• 1 Tablespoon (Tbsp) Minor's Beef Base

• 1 teaspoon (tsp) Worcestershire Sauce

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 2 teaspoons (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) pepper

• 1 can (14.5 oz.) of diced tomatoes

• 1 large carrot, finely sliced

• 1 cup frozen peas

• 2 teaspoons (tsp) Cherchies Basil Pizzazz

• 1 teaspoon (tsp) Marjoram

• 1 Bay leaf

• 1 teaspoon (tsp) Thyme

• 6-8 potatoes, peeled, boiled, and mashed

• 4 Tablespoons (Tbsp) salted butter

• 2 Tablespoons (Tbsp) Half and half or milk

Preparation

Preheat oven to 350 degrees.  Wash and peel the potatoes.  Boil the potatoes until thoroughly cooked (prick with a fork to check if done). While potatoes are cooking, dice the onion and slice the carrots.  In a medium skillet, cook the onion in oil until onions are translucent.  Add the ground meat, 1 teaspoon Cherchies® Garlic Seasoning, pepper, and beef base to the skillet.  Stir.

When the meat is brown, drain the meat. Return the meat to the skillet and add the canned tomatoes, Worcestershire Sauce, Cherchies® Champagne Mustard, water, the rest of the Cherchies® Garlic Seasoning, Cherchies® Basil Pizzazz, Marjoram, Thyme, bay leaf, carrots, and peas.  Simmer for ten minutes or until carrots are cooked. 

While the meat is cooking, prepare the potatoes.  Drain the potatoes.  Add butter to the pan and mash the potatoes with a fork.  I usually use a hand mixer to do the rest of the mixing.  Add the milk, a little at a time, until the potatoes have a thick consistency.  Set aside.

Pour cooked meat and vegetables into a small casserole dish.  Spoon the mashed potatoes over the meat and vegetables.  Place the Shepherd's Pie in the oven and cook until potatoes are a lovely golden brown. 

Enjoy!

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