Wednesday, March 23, 2011

Penne Pasta with Spinach

Last night, it got a little bit cold and rainy so I decided the grill was not the best option.  Instead, I put together a pasta that turned out very well. 


1 lb     Spicy Breakfast Sausage (Italian Sausage would work fine)
2 14.5 oz cans Diced Tomatoes
1 bag   Spinach - uncooked
1/2      Medium Sweet Onion - diced
1 tbsp  Minced Garlic
Olive Oil
Oregano - to taste
1 lb      Penne Pasta

Brown the sausage over a medium high heat. Remove from the pan.  If needed, add olive oil to the pan along with  the onion and garlic and sprinkle with salt.  Stir frequently until the onions soften.  Add the spinach into the mixture and continue cooking and stirring until the spinach begins to wilt.  Add the tomatoes and sausage back to the mixture along with the oregano.  Cook the pasta to completion in a separate pot per directions on the pasta.  Drain the pasta and add to the sauce.  Stir to blend and serve.  Top with Parmesan Cheese and serve.

Saturday, March 19, 2011

Cheesy Southwest Veggie Chowder

Cheesy Southwest Veggie Chowder
Here is a simple and easy recipe for a healthy and hearty soup the whole family should enjoy.
5 Amigos Fire Roasted Salsa

1 quart   Chicken Broth
1 bag     Mixed Frozen Vegetables
2 cups    Shredded Cheddar Cheese
1/3 cup   5 Amigos Fire Roasted Salsa
2 cups    Rice

Heat the chicken broth until it comes to a boil.  Add the cheese and stir until smooth.  Add the rice and salsa.  Simmer for about 15 minutes stirring frequently.  Add the remaining veggies and simmer until they are hot.  Serve and Enjoy!

Tuesday, March 15, 2011

BBQ Chicken Breasts with Grilled Pineapple

Last night, we had the opportunity to light up the BBQ Grill.  In Illinois, the first few times you can actually stand outside and cook as opposed to lighting the grill and running back inside to avoid frostbite are always the best meals of the season.  Two reasons I find this true are that your anticipation on the taste buds is at a really high level.  Second, you have had all winter to wait to try new things.

Last night was no exception to either of those.  Last October, we met a couple of guys, Steve and Josh, who produce some mighty fine BBQ sauce.  They have a company in Columbia City, Indiana named Masters Hand BBQ, LLC and make a couple of different sauces. 

We got the chance to try their original recipe "A Taste of Heaven" on our chicken breasts.  It was a nice mild sauce that we added very late in the cooking process.  It was thick enough to be brushed on without difficulty of spilling and stayed on the breasts very well.  The flavor was sweet and just the hint of a tang.  Very mile and enjoyable indeed.

We paired it with some grilled pineapple rings and a rice pilaf for a nice light meal.  The pineapple was dusted with cinnamon and applied directly to the grates.  Cooked pineapple has an entirely different flavor.  Try it sometime.

Tuesday, March 8, 2011

Giveaway Coming Soon!

Tell your friends that coming soon, we will be working with our friends at Glee Gum to host a giveaway!  Stay tuned for details!

Wednesday, March 2, 2011

Signs of Spring

Here in the midwest, the spring thaw cannot possibly arrive soon enough.  For the first sure sign that it might actually warm up soon, I saw signs of new growth in a planter outside of our backdoor.  If you look closely at the picture below, you will see chives starting to grow.  Spring may indeed get here after all.

Tuesday, March 1, 2011

Happy National Peanut Butter Day!

Have you ever made your own peanut butter?  Try this one for something different.  It is also very kid friendly as well.


  • 15 ounces shelled and skinned roasted peanuts
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil


Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.