In the Kitchen: Roasted Red Pepper Alfredo

The base sauce for this meal is easy and versatile. I make it with chicken, mushrooms and spinach but it is also delicious without or you can add any vegetables you like. I serve it over cheese tortellini but it is good on any pasta or even grilled chicken or fish. This recipe will easily serve 4 people or 2 people twice and you will find a link to a printable recipe card at the end of the post.

Prep time: 15 min  |  Cook time: 15 min  | Serves 4

What you'll need:

16 oz jar roasted red peppers in oil (1/4 cup used in recipe)

skinless boneless chicken, 3-4 tenderloins or 1-2 breasts

6-10 mushrooms

2/3 cup spinach, fresh or frozen

16 oz jar alfredo sauce

grated parmesan cheese (in a shaker is fine)

onion powder, garlic powder, salt & pepper

1 package cheese tortellini

The first step is to prepare the red peppers. Drain the oil from the 

jar and puree the peppers in a food processor or blender.

Once pureed, pour back into the jar for storing. You will only use a small amount each time you make this sauce so one jar will last for several meals (which also makes it easier next time!). It stores well in the refrigerator.

I always cook with chicken tenderloins which we buy in bulk - they are inexpensive and easy to use. You can also use breasts. I use 3-4 tenderloins for this meal but you can use as much or as little as you wish depending on how many you are feeding. I also like a lot of mushrooms.

Cut the chicken into bite size pieces and saute in a deep skillet. Season with onion and garlic powder and a little salt and pepper. 

For the amount of chicken I use, about 1/8 to 1/4 tsp is good. 

When the chicken is almost done, add the mushrooms and saute until cooked through.

Next, push the mixture to the sides and add a bit of margarine to the center of the pan. Add the spinach and saute until cooked through. I use frozen spinach but fresh works as well. 

Pour in the alfredo sauce and mix well. We like a little more sauce so I add 1/4 cup milk to the empty alfredo jar, shake well and pour into pan along with a few shakes of parmesan cheese.

Next add about 1/4 cup of the pureed red peppers to the sauce. You can use more or less depending on taste. Mix well and heat through.

Serve over cheese tortellini with garlic bread and enjoy!

> Click here for a printable recipe card.

Meet the Family: Smudge

We have a full house here on Parkwood Drive and there is never a dull moment. Children, you ask? Real ones? Nah, not yet - I'm not sure where we would put them. Just lots of fur, feathers and scutes, and I thought you might like to meet them.

First up, our cockatiel, Smudge, though we usually just creatively call her birdie. She's a big Lillyella fan, loves to take a bath and can't live without her oat groats. Don't worry, no beaks, paws, tongues or claws touch the jewelry I ship out!

Twelve more to go - stay tuned!

In the Kitchen: Santa Fe Chicken

This week, Santa Fe Chicken - quick and yummy, this meal couldn't get much easier! It makes enough to easily serve four or you can save the leftovers for another meal or a quick lunch.

Total time:  About 20 min  |  Serves 4

What you'll need:

• skinless boneless chicken, 3-4 tenderloins or 1-2 breasts

• 15 oz can black beans

• 15 oz can sweet corn with peppers (or Mexicorn)

• 15 oz can diced tomatoes with chilies

• 4 oz can chopped green chilies

• 1/3 cup shredded pepper jack cheese (more if desired)

Cut thawed chicken into small cubes and cook in a deep skillet. 

Season chicken with about 1/4 tsp each of garlic powder, onion powder, black and red pepper mix, cilantro and a few shakes of red pepper flakes. It may seem like a lot of seasoning for the chicken but it gets watered down once you add the other ingredients. 

Once the chicken is almost done, add the green chilies, undrained, and heat until the chicken is cooked through. Next add the diced tomatoes and black beans, undrained, and the corn, which needs to be drained. Simmer until heated throughout. 

Give it a taste and you may want to add a few shakes of salt or more seasoning depending on preference. 

Add shredded cheese to pan and stir until melted. I use pepper jack but cheddar would work well also.

Serve over hot white rice with a dollop of sour cream, if desired, and Fiesta Breadsticks - yum! 

> Click here for a printable recipe card.

In the Kitchen: Easy Fiesta Breadsticks

Welcome to a new series for 2009 all about the one thing I love more than making jewelry – eating! Well... and cooking, but mostly eating. Every other Tuesday, opposite my featured artists, I will feature a new recipe with how-to photos or fun kitchen related finds. You can easily access these posts anytime with the links under In the Kitchen Series in the right sidebar.

This week, easy Fiesta Breadsticks - they're a yummy appetizer & snack or perfect with any spicy dish.

Prep time: 5 min  |  Cook time: 11 min |  Makes 4 breadsticks

What you'll need:

• 1 package refrigerated crescent rolls

• taco seasoning

• shredded monterey jack cheese

On a small cookie sheet, unroll the crescent roll dough, keeping two wedges together as shown above. You will get 4 breadsticks from a standard package of 8 rolls. You may need to flatten or reshape the sections after unrolling. Also make sure the two wedges are connected well, you don't want any gaps. You can overlap the two wedges a little and press them together along the seam if needed. 

Sprinkle with the desired amount of taco seasoning.

Next, add the shredded cheese down the center. I prefer monterey jack but these would be equally delicious with other types of cheeses as well. I like a good amount of cheese but if you use too much they are hard to close and break open when cooking. 

Fold each side of the dough up and press the seam closed. Be sure to also press the top and bottom closed or the cheese will leak out. Sprinkle a bit more taco seasoning on top.

Bake at 375° for 11 min. or until the dough begins to brown.

Serve warm and enjoy! These breadsticks have quickly become a favorite in my house. I always serve them with my Santa Fe Chicken, which I will feature next time on February 3. Be sure to stop back!

Click here for a printable recipe card.

Progress!

It's been slow and uneventful lately so I haven't posted many photos but all the roofing is done, the bottom windows are framed out and it's taking shape! The past few days of storms has haulted progress but that's ok. I just hope we can beat the snow!

p.s. Be sure to stop back on Monday for a special surprise!

Progress!

Our new workshop is really starting to take shape now and I'm so excited! We bought the roof shingles this week and *tried* to pick out siding. I think we are going to use a cedar shake style of siding - but there are still so many options! And colors - that is an entirely different story! That involves thinking ahead to what color I want the house to be, and then making sure the new building coordinates - sheesh.

We are planning on having the "dirty" stuff on the first floor - all the woodworking tools, pottery wheels, kilns, etc and then the upstairs will be for storage and probably my jewelry area. The big hole in the second story floor over on the right - that area will be the two story climbing wall - can't wait to get back into that!

One day later...

Next step - roof!