Baked Penne Pasta with Roasted Chicken

by Jacqui BolandSeptember 19, 2014

Baked pasta can be a welcome change of pace from the usual pasta prep. This recipe still asks for cheese, but also mixes in roasted chicken and tomatoes for a dish that’s easy to make and great any time of the year. For the more adventurous palates, try substituting the chicken with leftover meatballs or sauteed shrimp. Serves 4-6.

Ingredients:
1 pound of penne pasta
1 pound of chicken, breast
2 tablespoons of olive oil
3 cloves of garlic
1 – 16oz. can of crushed tomatoes
1/3 cup of heavy cream
1 teaspoon of sea salt
1 teaspoon of sugar
1 tablespoon of fresh basil
8 ounces of fresh mozzarella

Method:
1. Preheat oven to 400 degrees. On a baking sheet, coat chicken breast with olive oil, and sprinkle with sea salt. Bake chicken for 20 minutes, or until cooked through.

2. Meanwhile, cook pasta in a large pot of salted water for 3 minutes less than package instructions.

3. In a large saute pan, saute garlic on medium-low in olive oil for 1-2 minutes. Add in crushed tomatoes, sugar and salt. Simmer for 10 minutes.

4. When chicken is cooked through, cut it into 1 inch chunks and add it to the sauce. Add pasta and fresh basil. Toss and coat.

5. Divide into individual oven-safe bowls and top with mozzarella cheese. Bake at 400 for 5-8 minutes until the cheese has melted.

Recipe courtesy of Jenny Steffens Hobick of Everyday Occasions

5 “Be Mine” Valentine’s Day Cocktails

by scott wardellJanuary 28, 2013

With Valentine’s Day fast approaching, let us give you a little advice garnered from our years of experience (ha!). Instead of struggling to book a last-minute restaurant or trying to wedge your way into a crowded bar, make that special someone a deliciously flirty cocktail at home. Here are five possibilities that taste scrumptious and fit the “Be Mine” mood. A.J. Rathbun of Seattle Magazine writes:

Lover’s Moon
One warning with this nutty, lush number: it might make you sing. Which might not be a bad thing on Valentine’s Day, depending on the song. If you can’t find Kahana Royale Macadamia Nut Liqueur, sub in Frangelico, but take it down to an ounce in this recipe from Dark Spirits: Fill a cocktail shaker halfway with ice cubes. Add 1-3/4 ounces bourbon (Woodinville Whiskey’s bourbon is nice), 1-1/2 ounces Kahana Royale Macadamia Nut Liqueur, and 1 ounce heavy cream. Shake well. Add a cherry to a cocktail glass. Strain the mix into the glass. Sure, the cherry will vanish for a minute, but like the moon, it’ll reappear.

Fancy Free
I originally found this lovely liquid number on genius Seattle-based cocktail writer Paul Clarke’s blog The Cocktail Chronicles (a must for anyone who likes a good cocktail), and it’s a drink for any couple that like to kick up their heels a bit – as it has a bit of a kick itself. Fill a mixing glass or cocktail shaker halfway with cracked ice. Add 2 ounces bourbon, 1/2 ounce maraschino liqueur, and 1 dash each of Angostura bitters and orange bitters (go with Scrappy’s orange bitters here). Stir well and then strain into chilled cocktail glass. Garnish with a cherry.

Find out the rest of these tantalizing cocktails over at Seattle Magazine.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.

photo credit: Melissa Punch

Irish Soda Bread Scones

by writerredtriMarch 3, 2012

No St. Patrick’s Day is complete without Irish soda bread. And every little leprechaun knows that the key to a happy St. Patrick’s Day is a hearty breakfast. These scones are the perfect way to start any morning, not just on St. Patrick’s Day. Superstar blogger Alexandra Hedin provided us with this recipe that she says was a way to enjoy her favorite St. Patrick’s Day treat in the morning with her coffee. We’re positive your kids will gobble up these sweet bites, and because of their size, might even take one or two for the road.

Ingredients
1 1/2 c plain yogurt
1/2 c melted butter
1 egg
4 c flour
1/2 c sugar
2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 c raisins
3 tbsp caraway seeds (optional)
1 egg yolk
1 tbsp heavy cream

Method
1. Preheat oven to 375 degrees.

2. In a small bowl whisk together yogurt, butter, and egg. Set aside. In the bowl of a stand mixer, combine the rest of the ingredients until well mixed. With mixer running, slowly add wet ingredients until mixture just barely holds together.

3. Drop dough out onto a floured surface and knead gently 10-15 times to form a 12″ disk about 2 inches thick. With a floured knife, cut disk into eight triangles. Place on a cookie sheet with about 3 inches around each triangle. Whisk together egg yolk and cream and brush the tops of each triangle until completely covered. Place cookie sheet into a preheated oven and bake for 30 minutes until golden brown. Remove from oven, cool slightly on a rack and serve warm.

Recipe courtesy of Alexandra Hedin

Lifestyle blogger, Alexandra Hedin has been taking her know-how on cooking, decorating, and being the consummate hostess to the masses following the publication of her book Entertaining at Home. She’s a mom to two small kids (with another one on the way) and will be documenting the transformation of her new home into an expressions of her style on her blog.

ML Interest Tag: heavy-cream

Baked Penne Pasta with Roasted Chicken

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