Mascarpone Lemon Pepper Pasta

I'm a HUGE fan of Trader Joes. I am not sure if you have one near you, but it is the best small grocery store ever! At least I think so. :D It has affordable organic and natural products along with delicious items that you can't find anywhere else. Plus, everyone who works there is super friendly, helpful, and happy. I originally only shopped there every time I went to my sister's house, since it is on the way and 20 miles from my house. But now it is my main grocery store. They have 7 so far in ATL/Metro ATL, but I am hoping that they'll make more, and maybe one closer to me!

I've started making a few dinner staples from things I get there and below is one of them. I am obsessed with their lemon pepper noodles! I made up this recipe after being inspired on pinterest. The measurements are not exact, and you can add/delete things to make it your own. Enjoy!

Ingredients:

1 packaged of pre-sliced/pre-washed mushrooms
2 shallots or 1 medium onion, diced
1 cup frozen chopped spinach
1 cup chicken broth
1/4 cup dry white wine
4 oz (half-container) mascarpone cheese
1 8oz package of lemon pepper pasta (use other noodles if you cannot find these and add lemon pepper seasoning or lemon juice/lemon zest/fresh pepper to the recipe)
1 or 2 zucchini squash, diced
1/2 garlic cloves, minced
1 package of sun-dried tomato chicken sausage, (basil pesto sausage and Chardonnay apple sausage are good in it too!- whatever you can find) cut into pieces (rounds)

Directions:

1. Boil water for pasta, and cook according to package directions.
2. Meanwhile add 1 T Olive to skillet. Add onions, garlic, and sausage. Cook for 5-10 minutes until onions are translucent. Add wine and  chicken broth and cook for 1 minute more.
3. Add zucchini and spinach to the mix (S&P to taste). Cook for 5 minutes more.
4. Add the mascarpone cheese to the mixture and stir until creamy. Stir in pasta and eat!

Quick, easy and yummy!

Yummy Pasta Salad

One of our family favorites!

1 box of tri-color pasta (cooked according to package directions)
1 bottle of Italian dressing
2 cups of raw broccoli, chopped
1 cup of cherry tomatoes, halved
1/2 cup green onions, chopped
5 mozzarella string cheese stickes, cut in pieces
1 Tbsp dried basil
2 cups of shredded carrots
1 small can of sliced black olives
Salt and Pepper to taste

Mix everything together in a large bowl and refrigerate overnight.

That's it! YUM!

Bombay Chicken & Glazed Carrots

Sarah here, with another family favorite meal! Jessica eats a gluten-free diet and came accross this recipe from glutenfreemommy.com. She makes it frequently, and I am always on the phone with her when she is whipping it up. I had to get the recipe! I made it this week and it is now part of our "dinner rotation" too. It is so good! It cooks pretty quickly although the prep will take the longest amount of time. It goes fabulously ontop of coconut rice and with a side of glazed carrots.


Here is the recipe for Bombay Chicken: http://glutenfreemommy.com/bombay-chicken/

-Jessica and I both used peaches instead of tomatoes (if peaches are not in season, canned ones in water are just fine and save time!)
-We cut up the chicken into bite size peices
-We have never put the garnishes on the meal

Here is Gluten Free Mommy's recipe for Coconut Rice (it is at the bottom):http://glutenfreemommy.com/mahi-mahi-with-coconut-rice/

-You can make the coconut rice anyway you like though- the easiest way I found was making some brown rice (I use minute kind to be faster) and mixing about 3/4 (or however much you want) a can of coconut milk in.

Glazed Carrots [Here is my recipe for glazed carrots, measurements depend on how much you would like to make, etc. Just eyeball it. ;)]

Ingredients:

*carrots, peeled and cut as desired
*brown sugar
*butter or margarine
*dried rosemary

Directions:

Boil carrots until fork tender and drain. Place back into pot or saute pan under medium-low heat. Add butter and brown sugar. Let butter and sugar melt and simmer with the carrots. Add a pinch of dried rosemary.

~Rosy Bows~
Sarah & Jessica

http://glutenfreemommy.com/

Caprese Kebabs

Jessica and I both have a love affair with Caprese Salad when tomatoes are in season. When Jessica mentioned that she wanted to make it for her daughter's birthday party I suggested making Caprese Kebabs after seeing the idea in a Publix magazine (Family Style or Greenwise). She didn't look up the recipe, but just made them how she saw them in her head (and how I imagined they are made, too) and they were the most delicious little appetizers that I have ever put in my mouth. I made some tonight for dinner (yes, dinner) and thought it was worth sharing. We both made them very slightly different, and I am not really sure how they were intentended to be made when I saw their photo in the magazine- but our recipe is just right. Make them for your next party or eat half of the plate for dinner like me. Either way, enjoy!

Caprese Kebabs

Ingredients :

[amounts depend on how much you intend to make]

*Grape Tomatoes (Jessica used Campari tomatoes, chopped)
*Fresh Basil Leaves
*Fresh Mozzarella (the kind you get in a ball)
*Balsamic Vinegar (Jessica used Balsamic Glaze- you can skip a step by using the glaze)
*toothpicks

Directions:

This is an awesomely simple recipe. Just pour some balsamic vinegar in a small sauce pot over medium-low heat. [Skip this step if you bought the glaze] Let it simmer and reduce while occasionally stirring until it is the thickness of a syrup; let cool. Meanwhile, "kebab" your toothpicks with a tomato, a basil leaf and a cut peice of mozzarella. When the balsamic reduction is cooled, place your bobs on a plate and use a spoon to drizzle the sauce all over. Finally, pop in your mouth, remove toothpick, and rejoice. MmmmmmMMMmmmMmM

Mangi, mangi!

~Rosy Bows~
Sarah and Jessica

Fried Rice Recipe~ Family Favorite

This recipe is one of our family favorites! The recipe can be altered to suit the needs of your family. I usually add more vegetables and switch out some of the ones I do not have on hand. This can become a favorite in your home too!

Fried Rice

Ingredients:
Canola Oil
3 TBS soy sauce, low sodium
2 eggs
6 oz firm tofu
1/2 cup fresh corn
3/4 cup red bell pepper, chopped
4 cups brown rice, cooked
1 TBS fresh ginger, grated
2 cloves garlic
4 scallions (green onions)


Directions:
Heat 1 TBS of oil in a wok or very large skillet until very hot. [My hubby is not a big fan of tofu, so I usually cut up chicken breast in bite size pieces and put it in before anything else- during this step] Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, about 2-3 mins.

Add the rice, red pepper, edamame, corn, and tofu and cook, stirring, until heated, about 5 minutes.


Make a 3-inch well in the center if the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the egss into the rice mixture, then add soy sauce and incorporate thoroughlt. Serve hot.

**I usually add more of the veggies than it calls for and extras like: broccoli, carrots, green, yellow, or orange pepper, peas, and others!

SO. GOOD. Enjoy!

~Rosy Bows Ladies

Spring Treats

Here are some fun Spring treats to make and enjoy with your family!

Strawberry Easter Basket Cakes

Ingredients:

-1 strawberry cake mix

- 12-14 oz butter cream frosting

- 1 cup jellybeans or mini chocolate eggs or your favorite Easter candy

- 1 cup colored coconut*

*Place 1 cup of shredded coconut into a plastic sandwich bag. Add 8-10 drops of green food coloring. Shake well.

Directions: Follow the directions on the cake mix for the cupcake recipe. Let the cupcakes cool. Frost the cupcakes, making sure to leave enough room for the "grass". Place the colored coconut on top of the frosting to create the grass. Add your favorite jellybeans, chocolate colored eggs, or other favorite Easter candy.

Birds Nest

Ingredients/Other:

- 2 cups chocolate chips

- 2 Tbsp butter

- 2 cups shredded coconut

- 1 tsp almond flavoring

- 1 cup jellybeans or mini chocolate eggs

- 1 package of peeps

-wax paper

Directions: In a large microwave bowl, melt the butter and chocolate chips. Add the almond flavoring and shredded coconut. On a wax paper lined cookie sheet drop several spoonful's of the chocolate coconut mixture. With the spoom form a little indentation for the eggs or jelly beans. Refrigerate for at least an hour. Place your desired candy into the nest. Top with a peep.

Recipes from Up In Cumming Magazine~April 2011, By Jon Webber- In The Kitchen With Jon

Insert treats into your face, and enjoy! Yummmm! :D