Another from The Pioneer Woman

In order for me to try new recipes they have to be pretty simple (it's hard for me to concentrate too long with the kiddos running around). So when i saw this on the Pioneer Woman I knew I wanted to try it. So I packed up the kids and we ran to the store. An hour later had this:

Spaghetti with Artichoke Hearts and Tomatoes

Now, I used a different pasta because it's what I had (it worked out great and the sauce stuck into the crevices and made it super tasty). They kids even ate it (I just gave them the pasta, not the tomatoes and artichokes). So the recipe is below, or you can go here for her step by step pictures. MMM!

Spaghetti with Artichoke Hearts and Tomatoes
2 tablespoons olive oil
2 tablespoons butter
3-4 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmegsalt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Delicious!

Fresh Roasted Marinara

8 cups quartered fresh tomatoes

1 cup chopped onion

1/2 cup extra-virgin olive oil

4 garlic cloves, smashed

1 tsp sugar

1 tsp kosher salt

1/2 tsp red pepper flakes

1/2 tsp ground black pepper

1/4 cup thinly sliced fresh basil leaves

Preheat oven to 400 degrees. Combine tomatoes, onion, oil, garlic, sugar, salt, pepper flakes, and pepper in a large baking dish. Roast vegetables for 45 minutes, then pulse in food processor. Stir in basil. Season sauce to taste with salt.

Kini Cake (coined by Paige)

1 cup oil

2 cups sugar

3 eggs

2 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1/2 cup milk

3 (1-ounce) squares unsweetened baking chocolate, melted

1 Tbsp vanilla

2 cups grated zucchini

Mix oil, sugar, and eggs. Combine dry ingredients in separate bowl; add to first mixture. Add milk and mix well. Blend melted chocolate and vanilla into batter. Stir in zucchini. Blake in a greased 9x13-inch baking dish at 350 degrees for 25 minutes (mine took longer). Cool and frost.

Chocolate Butter Frosting

1/2 cup butter

1/3 cup milk

2 (1-ounce) squares unsweetened baking chocolate, melted

3 1/2 cups powdered sugar

1 tsp vanilla

In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

Marinated Pork Chops

*from allrecipes.com

INGREDIENTS

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 (1 inch thick) pork chops

DIRECTIONS

Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. (I put it all in a casserole dish for 4 hours and they were great) Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Crock pot cream cheese potatoes

5lbs potatoes, peeled, cooked, & mashed

8 oz cream cheese, softened
1 1/2 cups sour cream
3 tsp onion or garlic salt
1 1/2 tsp salt
1/4-1/2 tsp pepper
2 Tbs butter, melted

Combine & put in crockpot. Covver & cook on low for 5-6 hours.

Pork Chops and Mashed Sweet Potatoes

Another recipe I tried this week and have been craving ever since! This is super easy and packed with flavor (just trying out my food network hosting skills)! I took this recipe from Rachael Ray. I modified it slightly to my liking. Delicious!

4 medium sweet potatoes, peeled and cut into chunks
Salt
4 boneless pork chops, 1-inch thick
Pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
1 cup chicken stock
2 rounded tablespoons orange marmalade

Directions
In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. (Foil tent helps to keep chops moist - I highly recommend this.) Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove chops to a plate.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
Serve chop covered with apples and onions with sweet potatoes alongside.

I will start taking pictures of these creations!

Spicy Tomato Chicken

I should have taken a picture but did not. They are so cute, so easy, and so good that I could eat them everyday!!! This is from a new recipe book titled "Easy Healthy" and they are soooooooo easy!!!

(serves 4)
1 lb 2 oz/500 g skinless, boneless chicken breasts
3 tbsp tomato paste
2 tbsp honey
2 tbsp Worchestershire sauce
1 tbs chopped fresh rosemary (or dried)
9 oz/250 g cherry tomatoes (or grape tomatoes)

Using a sharp knife, cut the chicken into cubes (about the same size as your tomaotes) and place in a bowl. Mix the tomato paste, honey, Worcestershire sauce, and rosemary together in a separate bowl, then add to the chicken, stirring to coat evenly.

Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them burning during cooking. Preheat the broiler. Thread the chicke pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.

Spoon over any remaing glaze and cook under the preheated hot broiler for 8-10 minutes, turning occasionally, until the chicken is cooked through. Transer to 4 large serving plates, add more rosemary if desired.

Serve with freshly cooked couscous.

Did I mention this is easy????