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Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
3 repins
mmm mac n cheese with roasted chicken, rosemary, and goat cheese
1 like 1 repin
sweet potato burger..with avocado.dijon.pepper.onion.lettuce..
Grilled Kielbasa and Pesto Penne by www.howto-simplif...
1 repin
10 Foods That Soothe Arthritis Pain www.ivillage.com/...
1 like 2 repins
LUNCH: Tomatoe, ricotta, and grilled bread www.alexandracook...
1 like 1 repin
A-Freaking-Mazing Artichoke Dip www.tastebook.com...
16 likes 61 repins
Asparagus, Goat Cheese and Lemon Pasta Adapted from Bon Appetit As it turns out, goat cheese makes a really great quick, creamy pasta sauce. And whether you blanche your pasta with asparagus or you swap in fava beans or string beans or seriously, you name it, this comes together so quickly that I forgave it for not winning any beauty contests. Serves 6 1 pound spiral-shaped pasta 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces 1/4 cup olive oil 1 tablespoon finely grated lemon peel 2 teaspoons chopped fresh tarragon plus more for garnish 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well) Fresh lemon juice to taste (optional) Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick.
by smitten
2 likes 18 repins
Chicken with mustard cream sauce Ingredients 4 boneless skinless chicken breast halves 2 tablespoons olive oil Salt and pepper, to taste 1/4 cup chicken broth 1/2 cup heavy cream 2 tablespoons Dijon mustard 1 teaspoon dried tarragon or oregano Directions Add olive oil to a large skillet and preheat over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour chicken broth into hot skillet. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes. Pour sauce over chicken and serve.
from Flickr
2 repins
Cheesy,oozy gracamole bean dip Ingredients 1 (16-ounce) can refried beans 3 large avocados 3 tablespoons fresh lime juice 2 (8-ounce) containers nondairy sour cream 1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt) 1/2 cup diced mild green chiles, drained 1/2 cup sliced black olives, or more if you like 5 tomatoes, chopped 2 cups shredded vegan Cheddar cheese Steps Preheat the oven to 350 degrees. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado. Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes, and sprinkle with the cheese. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted. Serve warm or at room temperature.
2 likes 1 comment 21 repins
Yields: About 2 cups queso 1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded) 1/2 to 1 cup cream, half-and-half, or whole milk 1 – 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.
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Amanda Mahoney I just made this for the Superbowl. It's excellent!