Penne Pasta Dish

Yummy Italian style dish that is also great for people on a Daniel Fast! I used whole grain penne pasta for this, but you can use any kind of pasta of your liking. To add even more great flavor, add some pesto sauce!

Ingredients:

2 tbsp olive oil

3 cloves garlic

1/2 red pepper, diced

*1 jar sun dried tomatoes, drained (about 3/4 cup dry, rehydrated)

1 cup artichoke hearts, sliced

1/3 cup sliced black olives (optional, I don’t like olives so I left these out)

1/3 cup fresh chopped basil

1 box penne pasta, cooked

Preparation:

Sautee garlic in olive oil for a minute or two, then add the red peppers and basil. Cook for another minute or two, then add the tomatoes, artichoke hearts, olives and basil and allow to cook until heated through, stirring frequently.

* I would advise cutting up the sun-dried tomatoes before putting them in the pan.

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Chicken Marsala with Sauteed Spinach w/ Golden Raisins

Well, it’s official…I’m on the dinner making list in our home. haha! Oh wait, I forgot to write that I am back in KY at the moment on what you could call my “1st official furlough”.  It feels wonderful to be home for awhile! It’s kind of fun to be able to bake pretty much whatever I want because there’s no question if I can acquire the ingredients that I need or not.  I can make quite a bit in Thailand, but ingredients can be quite limited.

Anyway, all that to say, I made dinner tonight for my mom and dad and I. We have been trying to come up with more ways to cook chicken, so I’ve been searching the internet like crazy lately to find some recipes. This one I found on Eat Better America. It is very good! We don’t have marsala, so I replaced it with cooking sherry (which is what was advised to use if you do not have the original ingredient. That, or chicken broth)  and it tasted just fine.  We are sauce people, so we actually came to the conclusion to double the recipe for the sauce next time. The recipe also calls for fresh mushrooms, but does not say what kind. I chose small bellas and they were wonderful.

For a side dish, I made Martha Stewart’s sauteed spinach with golden raisins. Very good as well.

Both dishes were amazingly easy to make.  I hope you try them and enjoy them as much as we did! =)

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Thailand

My Dear Readers,  🙂 

I promise you that I am not lost! I am just in the country of Thailand at the moment!  I apologize for the lack of posts lately and I am going to try to keep up with the blog. I just have been trying to settle into my new surroundings these last two weeks. How would you like to learn some Thai recipes?! I’ll need to find some 🙂 .  Thank you for sticking with me! 

Megan

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Triple Layer Chocolate Bars

These bars taste so good. But, they do need to cool completely like the directions say to or else they fall apart. I had made them in the evening so we let them sit all night to let the flavors mix. We enjoyed them much more the next day. 

1 1/2 Cups graham cracker crumbs

1/2 cup Hershey’s Cocoa, divided

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz. ) sweetened condensed milk (not evaporated milk)

1/4 cup all-purpose flour

1 egg

1 tsp. vanilla extract

1/2 tsp. baking powder

3/4 cup chopped nuts

2 cups (12-oz. bag) Semi-Sweet Chocolate Chips

 

1. Heat oven to 350 degrees F. Stir in graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly onto bottom of ungreased 13x9x2 inch baking pan. 

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle with chocolate chips.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.

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I’m Back!

Hello to my one or two readers that I still have left :) I have decided to return to the land of recipe blogs!!  I decided that I missed posting on here.  I have returned with some new recipes that  I think you will enjoy.  Rules are the same as before ( :) ) : if you use a recipe on here I would love to hear from you to know if you have made any changes to it or just to let me know that you liked it or not!  God bless you and happy cooking!

Megan

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