Monday, September 26, 2011

Weekend Wrap Up...

Happy Monday Friends! 
Did y'all have a good weekend?
I went up to my Grannys house this weekend! 
We went shopping and then it was Christmas craft time and football! 
I was in full craft mode, we had two glue guns going at the same time!!
Its was a great weekend and I just love my Granny to pieces! 
If you follow me on Twitter then you have probably seen these but here are a  few pictures from the weekend....

Y'all this is the biggest roll of bubble wrap I have ever seen! 
I couldn't not take a picture! 



I have always seen those ornament wreaths on other blogs so I just had to give it a shot! 
I love the way it turned out and I can't wait to hang it on my read front door!

Pinterest is going to be death of me! 
Everytime I go on there I want to make everything or cook everything! 
Its overwhelming! 
I saw this recipe on there and I had to try it! 

  • 6 tablespoons butter, plus more for baking dish 
  • kosher salt and black pepper
  • 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
  • 1/2 cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups whole milk
  • 60 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
  • 1 cup sliced oil-packed sun-dried tomatoes, drained
  • 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
  • 1 1/2 cup freshly grated Parmesan (about 6 ounces)
  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
  3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

I halved mine and used skim milk! 
It was yummy and it will be perfect in my lunch this week! 


Kimberly said...Best Blogger Tips[Reply to comment]Best Blogger Templates

that chicken dish looks yummy!

Hannah @ The New Black said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I pinned that dish too! I think I'll leave out the mushrooms though. I love the way your wreath turned out...the disco ball like ornaments are a great touch.

Just the Two of US said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I love the wreath... that chicken looks sooo good! I'm a pasta lover too!

Heather said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Yum!! The pasta recipes looks and delicious!

Katie said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Ummmm, I seriously want some of that pasta! And thanks for letting me in on the "Real Mom Kitchen" secret ... in just a few minutes of browsing, I've already found a ton of new recipes I HAVE TO try!

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