Berry Hunting

What do you do when you see this?

My kids know.

For a couple of weeks I've been waiting for the signs advertising strawberries and I finally saw them last week.  So we made a plan to go out and get some a couple of days later.  I wasn't really sure how it would go with 4 kids along, but we decided we were up for an adventure. 

So with specific instructions to pick only pretty red berries with no white and no green, off they went into the patch with Isaac strapped to Momma's back. 

They did a really great job and picked gorgeous baskets full of bright red berries!

Those kiddos were hot and sweaty after all that hard work, but it was so much fun!!

And of course I rewarded them with yummy Strawberry Stuffed French Toast the next morning.

Chicken and Mushroom Pasta

Well I told you I'd show you how to make this yummy pasta today. Please remember that I am by no means a chef. But, I know what I like and I love to make up new recipes whether out of necessity or just for fun. This is one of those recipes that I just made up on the fly because I was a little bored with dinner. It turned out to be a hit! The best part is that it's relatively inexpensive and it's very healthy. Can't beat that!

So here goes:

What you need:

3 chicken breasts; browned and chopped into bitesize pieces

8 oz porcini mushrooms *baby portabellos; rinsed and chopped to large pieces

1 green bell peppeer; diced

1 small onion; diced

3 cloves garlic; minced or grated (please, please, please use real garlic)

1 can (28 oz) crushed tomatoes

2 handfulls fresh parsley, chopped

1 cup ricotta cheese

1/2 cup parmesan cheese

1 pkg penne rigatte (with the lines) cook according to directions

basil

oregano

thyme

olive oil

4oz shredded mozzarella

Brown and chop the chicken. Begin cooking penne according to package directions. While it's cooking, dice green pepper and onion and rinse and chop the mushrooms. Set chicken aside. In large skillet over medium high heat, drizzle 2 Tbsp olive oil. Sauté onions and green pepper until soft and transparent. Lower heat to medium and grate garlic over pan. Toss in mushrooms and chicken. Sprinkle 1 tsp each dried basil and oregano (use fresh if you have it) and 1/2 tsp dried thyme (about 2 to 3sprigs fresh). Allow mushrooms to reduce slightly. Pour tomatoes over chicken mixture.

Drain pasta. Return to pan(with burner off). This will allow the water to cook off of pasta and melt cheeses. Add ricotta, parmesan and 1 handful chopped parsley to pasta. Sprinkle 1/2 tsp basil and toss.

Pour a small amount of sauce into the bottom of a 9x13in baking dish. Pour in all of pasta and cheese mixture. Cover with remaining sauce mixture. Sprinkle remaining parsley and mozzarella over dish. Place in broiler for 3 to 4 minutes until cheese begins to brown. Isn't that gorgeous! For those of you who don't do mushrooms, use another chicken breast or 2. Or use all mushrooms for you of the vegetarian persuasion, I made this up so you can change it as you see fit. Let me know if you try something different. Enjoy and have fun!

A killer fudge recipe

Yesterday I had a hankering for fudge. I was out of all kinds of things I needed for it, and my car was a block of ice, so I improvised. It turned out to be the best peanut butter fudge I've ever had. So, I'm gonna share my recipe.

Rodiemom's Peanut Butter Fudge

Ingredients:

1/4 cup butter

1 cup white sugar

2 cups brown sugar

1 cup evaporated milk

1 1/2 cup creamy peanut butter

4 cups mini marshmallows

In a heavy pan, combine butter, sugars and milk over med-high heat. Heat to a rolling boil. Boil mixture for 5 min (exactly) stirring constantly. Remove pan from heat and immediately add peanut butter and marshmallows. Stir vigorously until thoroughly combined and mixture no longer appears glossy. Pour into greased 9x13 inch pan and let set about 1 hour before cutting. Enjoy!

Calories don't count at Christmas, right?