Chocolate Peanut Butter Cake

23 08 2008

chocolate peanut butter draping

smittenkitchen.comMy new favorite cooking blog is Smitten Kitchen. How have I never heard of this site before? Beautiful photos and recipes. And she LOVES chocolate. My kinda gal! Her name is Deb and she cooks some gorgeous things in a tiny NYC apartment kitchen. 

Go here for this Chocolate Peanut Butter Cake recipe. WOW! Is your mouth watering? 

Photo by Smitten Kitchen

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Have a great weekend! Come back Monday to read about my boy going to kindergarten! We met the teacher last night and he LOVED it. I’m not as worried about him crying or being clingy. I am a little worried that he’ll be very loud. He was so excited that he was shouting!! 

“MOM, DAD, I HAVE A LOCKER!!!” “LOOK, I HAVE A CHAIR!!!”

He had to look in each kid’s locker. I can just imagine him the first day of school shouting “TEACHER! I NEED TO GET SOMETHING FROM MY LOCKER!!” or ” TEACHER, I HAVE TO PEE!” Poor teacher. 🙂

 

Sorry for the bad photo… taken from my iPhone. I’ll remember to bring my real camera on Monday.

 

P.S.- Happy Birthday Mom!

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Tuna Egg Noodle Bake

21 08 2008

Ever have one of those days where you had no time to get to the grocery store, kids are fighting, house is a wreck, but you just have to do ONE thing that day that feels like you accomplished something? I had one of those scramble around your kitchen looking for something to cook nights. Here is my last minute concoction. It was pretty good for using ingredients stuffed in the back of my pantry. Plus, I felt like I did something!! Mommy mission accomplished.

Tuna and Egg Noodle Bake (my last minute-round up meal)

Ingredients:

  • 1 bag egg noodles
  • 2 tablespoons butter (I used Smart Balance Light Spread)
  • 2 tablespoons flour
  • 1- 14 oz.can fat free chicken broth
  • 1/2 cup 2 % milk (use half & half if you have it)
  • 2 teaspoons dijon mustard
  • pinch of dried tarragon leaves (or whatever herb you have handy)
  • pinch of dried minced onion
  • 1 tablespoon hot sauce (more if you like spicy)
  • 3 tablespoons pecorino romano cheese (or parmesan)
  • 4 cans tuna packed in oil, drained
  • salt
  • freshly ground black pepper

Preheat oven to 350°.

Boil a large pot of salted water. Once boiling, add the egg noodles and cook for about 5-7 minutes. (Make sure to drain it after this amount of time or they will turn to mush.)

While water is boiling and noodles are cooking. Melt the butter in pan. Once the butter has melted, sprinkle in the flour and stir while letting the mixture cook for about 1 minute.

Whisk in chicken broth and let cook about 4-5 minutes until it has thickened. Add milk, mustard, tarragon, minced onion and hot sauce and bring the mixture back up to a bubble. Turn off heat and add 1 tablespoon cheese and tuna, salt and pepper. Combine everything in a casserole dish and cover with the 2 tablespoons of cheese.

Bake for about 10 minutes until cheese melts and the top slightly browns.

 

Love pasta like me? Then you will fall for this…

Greek Chicken Pasta Salad





Greek Chicken Pasta Salad

6 07 2008

I made my favorite Greek Pasta Salad for the Fourth of July. It’s really easy and a great summer dish. Some of you have had this before and asked for the recipe so here you go…

 

 

Cook 1 lb. bow tie pasta and run cold water over it to chill.

Mix in a large bowl:

• Chilled Pasta

• Tomatoes (cut large tomatoes in wedges or cut grape tomatoes in half)

• Sliced Cucumber

• Pitted Calamata Olives (whole or cut)

• Feta Cheese

• Diced Chicken (To make it easy, carve up a store bought rotisserie chicken)

Toss with Balsamic Vinaigrette Dressing (I usually make my own, but this time I used store bought)

Walla! Salad done… serve cold.