New Recipes

  My cute cousin Alex has a new blog and I love all of her recipes she posts.  I bought ingredients to try three of her recipes.  They were so delicious!  I have been eating taco bell ( can't believe I am admitting this) because I haven't been feeling good and for some reason it doesn't make me want to barf.  I would never ever go to taco bell before I was pregnant.  But now I will pretty much eat anything that doesn't gross me out.  Having a baby takes forever....I am the least patient person alive.  I haven't even gained any weight yet!  I just want to wear cute maternity clothes all the time.  I guess it will come soon enough.  I am trying to be as healthy as I can for the baby.  I have been swimming and riding a stationary bike on the days I don't feel sick.  I'm trying to drink a spinach smoothie at least once a day for some vegetables.  Its crazy how strict I was on what I would eat before I was pregnant.  You could not pay me to eat at a fast food place.  I just don't care as much now, when you are sick you kind of stop caring a little.  Here are the recipes I made last week:
                                 

Tomato Basil Mozzarella Pasta

Orzo pasta

Pumpkin chocolate chip bread

Recipes:

Tomato Basil Motz Pasta
Angel Hair Pasta
Tomatoes - diced the size you like
Mozzarella cheese - diced
Basil - chopped
Chicken - cut up
Garlic Powder
Onion Powder
Olive Oil
SALT! and pepper

Once the pasta is done I add the ingredients right away so the cheese will get melty.

Orzo Pasta

Orzo Pasta

Olive Oil

Tomato 

Basil

Feta

Garlic

Onion Powder 

Salt & Pepper

Pumpkin Chocolate Chip Bread
By Alex
3 cups white sugar

• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 cups semisweet chocolate chips (I put more because this is clearly not enough chocolate) 

Directions:

1. Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips.
3. Bake for 1 hour, or until an inserted knife comes out clean. 

I have way too many shows that I am watching right now.  There are so many good ones on!

Favorite Dinner!

Last night I tried this delicious recipe I found on pinterest  What in the World did I make for dinner before pinterest?  I think it was the best recipe I have ever made in my life.  It was the best thing I have eaten in weeks.  I am definitely making it again in a couple days.  Or maybe tomorrow!  It was so fresh tasting, lemony garlic pasta with lemon and herb chicken.  Delicious!  It is definitely a recipe worth trying.  Don't be overwhelmed by the directions, I almost didn't make it because there were too many steps and ingredients.  It really didn't cost that much to make and was worth the hour in the kitchen.  Just make a ton so you can eat it the rest of the week.  

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings