Summer Supper Vibes

~Chicken & Pineapple Barbecue Pizza~

I made a delicious dish tonight for our summer al fresco dining using leftover rotisserie chicken from last night's dinner. It's easy to put together and perfectly pairs with a nice Chianti.

Use a store bought thin crust from your grocery store for a shortcut. They usually come in packages of 2. One crust feeds 2 people or yields 6 generous slices. Shred either baked or rotisserie chicken for your topping.

I like sweet honey barbecue sauce for this pizza instead of pizza sauce. The sweet offsets the earthy and tart flavor of the goat cheese. Slice the goat cheese and cut the pineapple chunks into thirds.

Spray a pizza pan with non stick cooking spray, place the crust on the sheet. Brush a thin layer of barbecue sauce on the crust making sure you brush it to the ends.  Cover the crust with the shredded chicken, then pineapple topped with goat cheese.

Bake in a preheated oven of 400 for 15-18 minutes, slice and enjoy.

BUON APPETITO!

Pumpkin Month Continues

~Pumpkin Stuffed Shells~

Years ago, my wonderful mother in law made a recipe for us that a friend had made for her.When she told me it involved pumpkin and ricotta I had my doubts. It immediately became a favorite of mine and I look forward to making it every Fall. It's an easy dinner and the pumpkin offers impressive nutrients to your diet. Did you know its high in potassium, magnesium, iron, vitamins C and E, fiber and protein and packed with a flavorful punch. Here are the simple ingredients. 

12 jumbo pasta shells boiled and drained

1 1/4 cup ricotta cheese

3/4 cup pumpkin puree

1/2 teaspoon garlic powder

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Jar of your favorite marinara sauce

A little tip of mine before we begin. Boil and drain the jumbo shells the day before, drain and place on a baking sheet, cover with foil and keep in fridge until ready to use the next day. I find this to be a real time saver and the cooled shells are easy to work with. 

Onto assembly....

In a medium bowl, stir together the ricotta, pumpkin puree, garlic power, and all but 1 tablespoon of parmesan cheese. Spread pasta sauce in the bottom of a basking dish. Fill each shell with the ricotta mixture and place in single layer in baking dish. Cover the shells lightly with remaining marinara and sprinkle remaining parmesan cheese. Cover with foil and bake in preheated 350 degree oven for 30 minutes. After 30 minutes, remove the foil and continue baking another 15 minutes.  

Serve with sliced Italian bread and a salad. I promise even the pumpkin doubters in your home will like this dish.

Easy Beef Stew like Mom Used to Make

Super Easy. Super Delicious. Good for the soul hearty beef stew just like Mom used to make.  Okay, Mom did make it and I modified to shorten prep time, yet providing hours of filling your home with an aroma reminding you of Mom's cooking.  Here's all you need to be on your way to dinner tonight.

Cut up beef stew cubes, can of Campbells tomato soup, tomato juice, can of chopped tomatoes, small unpeeled yellow potatoes, chopped carrots, onion salt, salt, pepper, and my spice of choice for this meal are The Spice House White Onion and Back of the Yards.  Back of the yards is an awesome blend of freshly ground Tellicherry pepper (also a favorite of mine), pepper, garlic, salt, sugar, shallots, bell peppers and parsley. Magic in a jar!  Toss everything together in a 13 x 9 baking dish, bake on 350 for 3 hours. 

Inhale, serve and enjoy!