One-Pot Fajita Pasta

Serves 3-5

INGREDIENTS

3 tbsp oil

3 chicken breasts, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow pepper, sliced

1 onion sliced

1 tsp salt

1 tsp pepper

1 tbsp chili powder

1 tbsp cumin

1 tbsp garlic powder

5 cups milk

4 cups penne pasta

1 cup pepper jack cheese, shredded

INSTRUCTIONS

Heat oil in a large pot over very high heat.

Add chicken and cook until no pink is visible, then take the chicken out.

Add bell peppers and onion, cooking until the onion is translucent.

Add the chicken back to the pot with salt, pepper, chili powder, and garlic powder, stirring until evenly coated.

Add the milk and the penne, stirring constantly to prevent any pasta from sticking.

Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.

Add the cheese and mix until melted. Serve!

Buzz Feed

Vegetable Quiche

Vegetable Quiche

INGREDIENTS
All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
1 cup medium diced yellow onion
2 cups sliced mushrooms
1 red pepper diced
1 green pepper diced
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
1 cup grated sharp cheddar (4 ounces)

DIRECTIONS
1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. 


2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, mushrooms, red and green peppers. Season with salt and pepper, and cook until soft, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add all the cooked vegetables, cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

#veggiecheddarquiche #breakfastquiche #brunchquiche

Clams with Linguine

Clams with Linguine

Ingredients
1/2 lb of linguini
3 or 4 cloves of garlic, chopped
1/2 cup dry white wine
Sprinkle of red chilli flakes, if desired
1/4 cup olive oil
2 tbsp unsalted butter
1 lb cooked frozen clams
Salt and pepper to taste
1 small bunch of parsley, chopped (flat leaf)
Parmesan cheese and lemon wedges

Instructions
Cook the pasta in salted water. Reserve a cup of the pasta cooking water to one side.

While cooking the pasta, coat a pan with oil, add garlic and cook until softened, about 2 or 3 minutes on medium heat.

Add the wine, the butter, and the chili flakes, and cook for another minute or so.

Add clams to the pan, put on a loose fitting lid, and heat through for 3 to 4 minutes until the clams are hot through and the shells haves opened.

At this stage, add some new of the pasta cooking water if you think the sauce needs more liquid. Remove from heat and add the parsley, then season to taste.

Divide the cooked pasta between two warmed plates or bowls, then top with the clams and liquid. Add the fresh grated Parmesan cheese, then garnish with lemon wedges if desired.

#clamswithlinguini #quickpastadish #seafood pasta

Bantry Bay

My Gourmet Lunch Today!

I'm finding off the top of my head is the most simple creative combinations such as my lunch today!

Check out my special goat with herbs and cheddar grilled cheese sandwich made with my white bread recipe and my coleslaw! And in fact I didn't even realize until I sat down to eat it it was all homemade!

And you can do the same! Just look in your fridge and you can almost combine anything you have!

Too many exclamation marks? It is because as I have said in the past, cooking is a creation it is also an art! Don't be too cautious about mixing most things. Sometimes you may bomb like I have many times. But that's okay because it's all about trial and error. And I find the trials outweigh the errors...outweigh...get it? :D

Feeling a little silly today and I'm going to blame it on this beautiful November sunny warm weather day we're having in my part of the world.

Don't forget that you can find all the homemade recipes on my blog! Have a beautiful day!!!

#gourmetgrilledcheese #homemadecoleslaw #homecooking

Coleslaw Dressing

"A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over coleslaw or refrigerate until needed."

Prep 10 m

Ready In 10 m

Ingredients

1/2 cup mayonnaise

2 tablespoons white sugar

1 1/2 tablespoons lemon juice

1 tablespoon vinegar

1/2 teaspoon ground black pepper

1/4 teaspoon salt

Directions

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

#creamycoleslaw #coleslaw

GarlicQueen

White Sandwich Bread

This delicious easy recipe is absolutely awesome, but it needs to proof three times! So worth it, so good! This recipes makes two loafs but I make one and six buns. Trust me on this one, try it :)

Total Time: 4 hr 20 min
Prep: 30 min
Inactive: 3 hr 15
Cook: 35 min
Yield: 2 loaves

Ingredients
2 1/4 teaspoons active dry yeast
4 tablespoons (1/2 stick) butter, melted, plus more for buttering the bowl and loaf pans
1 tablespoon sugar
2 teaspoons kosher salt
5 1/4 cups all-purpose flour, plus more for flouring the board

Directions
Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.

Preheat the oven to 400 degrees F.
Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

Ree Drummond

Foodie Fran's Note: I mix, knead and let rise in the mixing bowl of my KitchenAid mixer. The only time I actually need to touch the dough is when I shape the bread.

#homemadebread #bestwhitebread #easywhitebread

Classic Tomato Soup

Yuuummmy! Is all I have to say! You can either serve this as the first course of your dinner party or the way I like it...in a mug sipping it hot along side of a grilled cheese sandwich!

Classic Tomato Soup

* 2 Tbs. extra-virgin olive oil
* 1 Tbs. unsalted butter
* 1 large white onion, finely chopped
* 1 large clove garlic, smashed and peeled
* 2 Tbs. all-purpose flour
* 3 cups lower-salt chicken broth
* 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
* 1-1/2 tsp. sugar
* 1 sprig fresh thyme
* Kosher salt and freshly ground black pepper
* 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three    (omit if using one of the garnishes below)

TIP:
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions
To add a creamy touch, try one of these garnishes:
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

#tomatosoup #comfortfood #eatinghealthy #homecooking
Fine Cooking