I have a pretty fun recipe to share with you today.  Remember back around the new year  – we went to a potluck and I was unsure what to bring.  Well I was surfing the net looking for ideas and I strolled by Heidi’s 101 Cookbooks and found an very interesting and delicious pasta dish.  Once laying my eyes on the picture I was hooked and then I read deeper into the recipe and I was all set.  I had all the ingredients on hand minus the mozzarella so that was a snap to pick up.

I thought about adding a few ingredients to it that I had on hand not that it needed it -I just thought it would be nice to use of the stuff I had in the fridge.  The additions were chicken, bacon and roasted tomatoes.  Let’s just say it was a huge hit at the potluck.

Ingredients

• extra-virgin olive oil
• 3/4 pound whole wheat pasta shells
• sea salt
• 2 Chicken breasts (sliced and cooked)
• 8 pieces of bacon  (cooked and crumbled)
• 2 cloves garlic, chopped
• 4 cups well-chopped fresh spinach
• 10-12 Roasted grape tomatoes
• 1 1/2 cups sliced almonds, lightly toasted
• zest of 2 lemons
• 8 ounces mozzarella, shredded or torn into small pieces

Method

1. Preheat the oven to 375 degrees.





2. Butter/oil a large casserole dish or baking pan – something roughly equivalent to 13×9-inch pan.



3. In a separate saute pan cook the bacon until crispy and then remove and set aside.



4. In a separate saute pan dry roast the almonds until brown and then remove and set aside.
5. Boil the pasta in salted water per package instructions. Drain pasta, toss with some olive oil. Set aside.
6. Heat a bit of olive oil in a skillet over medium-high. Saute the chicken with a couple pinches of salt until no longer pink.







7. While the chicken is cooking, pop some tomatoes in the oven to start the roasting process – toss with olive oil and salt and pepper.  Cook for about 12-15 minutes.







8. Back to the chicken -stir in garlic and roasted tomatoes and let cook for a minute.  Toss in bacon and spinach. Cook for just about 20 seconds, until the spinach collapses a bit.









9. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest; mixing extremely well, a minute or so.



10. Now sprinkle the bottom of baking dish with the rest of the zest.



11. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese and chicken mixture, add more pasta, then more cheese and more chicken mixture until complete. Finish with a layer of cheese.









12. Cover with foil and bake for 30 minutes or until cheese on top is bubbly.
13. Serve sprinkled with the remaining almonds.



14. ENJOY!

Zesty Tip: This pasta dish was really really good!  The only thing I noticed is that if you overcook it at all it will become pretty dry.  To avoid this you could add a little lemon juice to the chicken mixture and just be sure not to over bake the pasta and eat right away.

Around the Blogsphere

Are you ever looking for great blogs that have fun and exciting recipes?  I thought you would be so I decided I would share with you a few of my favorites in case you didn’t already know.

Here are some great recipe blogs that you will sure to find handy.

Kayln’s Kitchen – For a great combination of home cooked ideas, healthy alternatives and all around great recipes – this is a great spot.

Southern Plate – For all things Southern, Christy has it covered.  If you have never been here – it is a must to see.

RecipeGirl - This site has a lot of action, great recipes and Lori really knows how to cook.  Check it out.

Bakerella - Ever want to learn how to make the most amazing cake pops.  Bakerella is really amazing.

Joythebaker - For all things baking, it is a must to check out Joy.  You may never leave.

So there you have it.  A truly fun recipe to try on a Sunday afternoon and a great list of recipe blogs that you should check out for sure.  I hope you have a great Wednesday and I think I may have a little announcement on Friday.  Nothing major but just a little more fun.

Before I go besure to checkout OpenSky as they are still donating all the profits to the Haiti relief fund.  It is great to be associated with a great group like the folks at OpenSky – kindness and generosity are two great attributes.   If you need to buy anything – by all means now is a great time to do it.

Have a super Wednesday.

Take care

zest

Did the post title grab your attention?  When I heard this was on the menu as one of the courses for Football Sunday I could not help but feel my mouth water.  I do love ravioli but when you add bacon – it simply kicks this up to an all new level.  What I found pleasantly surprising about this dish was the pea sauce.  It may sound unique and different but it tastes amazing.

Today was an absolute zoo at both work and the house and I find the time keeps flying by during the whole day.  I am working at 10 and 11 o’clock every night as it is the only real time I have.  We are really coming down to the crunch with the house and I am trying to schedule everyone at a particular time to work with our completion date of December 10th.  Between you and me I am not so certain we are going to pull it off.  The bank representative is coming out on Tuesday for the final walk through for his completion report.  If all goes well we will do the final draw of funds on Thursday.  I will keep you posted throughout the coming days on this saga but for now we better get onto the food.

Zesty in law really stepped it up a notch on this one. I think you will love this recipe if you have the time to prepare it.

Ingredients

Filling

• 1 Tsp fresh black pepper
• 1 Tsp salt
• 1/4 Cup minced onion
• 1/2 Tsp dried oregano
• 1/2 Tsp dried rosemary
• Sirloin 3/4 lb, finely minced
• 1/4 Cup mushroom duxelle – 1 cup mushrooms, finely minced and slowly cooked with 2 Tbsp butter until mixture is reduced and dry. This mixture is a great thing in the fridge to boost flavors to food and sauces.

Ravioli

• 1-1/2 Cup all purpose flour
• 2 Eggs

Pea and bacon Sauce

1. 1 Cup fresh or frozen peas
2. 1/2 Cup heavy cream
3. 1/2 Tsp minced garlic
4. 1 1/2 Tbsp minced onion
5. 1 Small pinch Herbs De Provence
6. 1/4 lb Bacon minced and crisped.

Method

1. In olive oil slowly cook first five ingredients until onions are soft then add minced sirloin. Cook until meat barely cooked. Add mushrooms and cool mixture.





2. For ravioli make well with 1 cup flour on counter and break eggs into the center.  Mix eggs and slowly incorporate the flour. There should be excess flour, use as needed. Knead until a clean finger poked into the mass comes out clean and easily.



3. Shape by rolling into thin using a machine, adapter or hand.



4. Cut in to shapes and add stuffing. Wet edges and seal.







5. Dry the noodles slightly. Cook in plentiful water that has been well salted.
6. For sauce crisp bacon, drain paper towels and set aside.
7. Soften onion and garlic, add herb mixture.



8. Add peas and cream and simmer about 3 minutes, do not let reduce to much.





9. Puree mixture or pass through a fine sieve and reserve the sauce. Add bacon just before saucing the ravioli.





10. ENJOY!

Well I am heading out to the house tonight to check in on progress.  I hope you have a great Wednesday.

Take care

zesty