Mango Chicken Wraps

I’ve been trying to expand into other types of recipes, other than just sweets.  I realize this is The Sweetest Kitchen, but I figure that I should include some tasty savory recipes as well, to counteract the sweetness, just a bit.  So I’ve been visiting the library and borrowing some recipe books.  One of my latest ones is the Martha Stewart Living Cookbook: The New Classics.  It is a huge book.

In The New Classics cookbook is a variety of recipes, some of which you’ll find on Martha’s website, including the one I’m going to show you today.  I’ve copied quite a few recipes that I hope to share with you, actually!

Today’s recipe from The New Classics cookbook is chicken wraps with mango, basil and mint.  This one was the first recipe that stood out at me while skimming the book.  It sounded very interesting, and on top of that I just love wrap sandwiches!

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Tomato Relish

I realize I haven’t posted a new recipe in 5 days now, so I apologize for that!  No, I haven’t had my baby yet – I’m currently at 38 weeks and 4 days.  My mom has been staying with us in these last few days of my pregnancy, so we’ve been too busy talking to each other for me to be online!

I did want to update here with a recipe for tomato relish.  This is something I’ve been interested in trying since I heard Gordon Ramsay mention it a few months ago on one of his shows.  I searched for a recipe, found one I liked the sound of from Bobby Flay, then adapted it to my own tastes.

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Making this was so easy; it came together really quickly.  It would be the absolute perfect addition to hamburgers, but we used it on hot dogs!

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Tomato Relish
Adapted from Bobby Flay
Makes about 3/4 cup

Ingredients
1 medium ripe tomato, diced
1 1/2 tablespoons red onion, finely diced
2 teaspoons dried parsley flakes
1 tablespoon white vinegar
1 1/2 tablespoons olive oil
salt and pepper to taste

Method
Combine all ingredients in a bowl; serve at room temperature.

See, it couldn’t possibly be any easier than that!  :)

Sausage & Penne Casserole

I’m a big fan of baked pastas, so when I saw this recipe in my Taste of Home magazine (the June & July 2009 issue) I couldn’t pass it up.  I’m so glad I decided to make this, it turned out really well and gave us three nights of dinners.

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I did have to make a substitution to this, however.  My store must have been out of Italian sausage, one of the main ingredients to this recipe.  So I used regular ground beef and while cooking it I added an Italian spice blend.  I’m sure I’ll be making this again sometime, and I will try to find Italian sausage next time!

My entire family loved this, even my 2-year-old son.  It makes a great family dinner when served with a nice fresh salad.  We had a salad of lettuce, cucumbers, tomatoes and green olives.

The sauce this recipe makes tastes great, and would be nice to use as a regular spaghetti sauce.  I might try this sometime!

The original recipe in the magazine made two full 13×9-inch baking dishes of this casserole, but I divided everything in half (or close to half) when I made this for just one baking dish, and I have posted the recipe for just one baking dish below.

Penne & Sausage Casserole
Adapted from Taste of Home magazine, June & July 2009

Ingredients
3/4 pound uncooked penne pasta
1/2 pound Italian sausage
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons olive oil
3 garlic cloves
1 1/2 teaspoons dried oregano
3/4 cup dry red wine or beef broth, divided
1 can (14.5 ounces) stewed tomatoes, chopped
1 can (8 ounces) tomato sauce
1/2 cup beef broth
2 cups (8 ounces) shredded fontina cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
Minced fresh parsley

Method
Cook pasta according to package directions. Meanwhile, cook sausage over medium heat until no longer pink; drain and set aside.

In the same pan, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1/2 cup wine (or beef broth). Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine (or beef broth). Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Drain pasta. Spread about 1/4 cup sauce in a greased 13×9-inch baking dish. Spread half of the pasta on top of the sauce. Top with about 1 1/4 cups sauce and 1/2 cup of each cheese. Repeat the layers once more.

Cover and bake at 350F for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

Spaghetti With Mushrooms And Garlic

This is one of my all-time favorite ways to enjoy spaghetti.  My husband originally found this recipe while looking for truffle recipes.  That original recipe used olive oil, garlic, parsley, basil and truffles tossed with spaghetti.  But since truffles aren’t readily available and are quite expensive, the truffles can easily be substituted with another mushroom.  I’ve previously used button mushrooms; this time I used baby portobello mushrooms.

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The recipe is really easy and is one of those that you can’t really screw up.  You can add all the ingredients based on your own tastes.  I’ll post a basic recipe, but note that I can’t give you the exact amounts because I never measure them!

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The flavor of the mushrooms really stand out in this dish; it is the most prevalent taste, followed by the garlic and herbs.  A sprinkling of grated Parmesan cheese finishes off the taste really well.

Spaghetti With Mushrooms And Garlic
Serves 2-ish

Ingredients
2 servings uncooked spaghetti (maybe a little more?)
2-4 tablespoons olive oil
1-1 1/2 teaspoons dried parsley
1-1 1/2 teaspoons dried basil
2 cloves garlic, minced
2 ounces baby portobello mushrooms, or button, finely chopped
Grated Parmesan cheese

Method
In a medium saucepan or skillet, add olive oil, herbs, garlic and mushrooms.  Cook, uncovered, over low-medium heat until it begins to simmer; remove from heat.

Meanwhile, cook spaghetti according to package directions.  Drain.  Toss with mushroom mixture until thoroughly coated.  Serve with a sprinkling of grated Parmesan cheese.

If I have leftover olive oil after plating, I usually just toss it out after making sure there are no more chunks of garlic and mushrooms.

If you try this, let me know.  It’s been my favorite for years!