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Pasta Primavera

I had a grilled chicken breast and some grilled vegetables (onions, bell peppers, portabello mushrooms, zucchini, squash, and asparagus) left over from the day before. Those grilled vegetables are not quite as appetizing the next day so I made a new meal out of them. 

I boiled some angel hair pasta and tossed it with my sauce - 

In a skillet over med/hi heat:

1 tablespoon Olive oil
3 cloves minced garlic
diced up leftover Veggies & chicken
1 cup chicken stock
1/2 cup milk 
1 tablespoon flour dissolved in 3 tablespoons water
Salt & pepper
for garnish – Parmesan cheese, basil, parsley 


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Dijon Potato Salad with Crispy Roasted Pork Loin


I picked up a roasted pork loin from the deli at the market and made this as a side item for a nice dinner ready in less than 30 minutes.

  • 24 ounces baby Yukon Gold potatoes, quartered
  • 4 ounces sugar snap peas, cut in half crosswise
  • 4 tablespoons olive oil, divided
  • 6 ounces diced roasted pork loin (or you can use ham)
  • 1 onion, diced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon creamy Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped tarragon
  • sea salt and cracked black pepper
  1. Add potatoes to a stockpot and cover with 3 inches of water. Bring to a boil; cook 15 minutes. Add the peas and cook 5 more minutes, or until the potatoes are tender. Drain and transfer to a serving dish.
  2. Heat 1 tablespoon of oil in a skillet set over medium-high heat. Add the pork loin and cook until browned and crispy. Add the pork to the potatoes.
  3. Add the onion to the same pan you used to cook the ham. Cook 1 minute, or until softened. Whisk in the vinegar and mustard until smooth. Remove from heat and whisk in the remaining 3 tablespoons of olive oil, water, and fresh herbs.
  4. Pour the dressing over the potatoes. Season to taste with salt and pepper.

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Bourbon Vanilla Waffles with Peanut Butter and Banana Topping


You will love these waffles. They are crispy on the outside and soft on the inside with a ton of flavor.

This recipe made 5 large waffles

  • 1 1/3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 eggs, separated
  • 1/2 cup butter, melted
  • 1 3/4 cups milk
  • 1 teaspoon bourbon vanilla extract
  • 1 tablespoon peanut butter
  • 1 banana, sliced

*I also add a little lemon juice*

  • In a large mixing bowl, whisk together all dry ingredients.
  • Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
  • Beat whites until moderately stiff; set aside.
  • Add milk and melted butter to dry ingredient mixture and blend.
  • Fold stiff egg whites into mixture.
  • Ladle mixture into hot waffle iron and bake.
  • Spread peanut butter over each hot waffle and top with sliced bananas.

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A Special Kind of Eggs Benedict



I came across a recipe for Sausage and Cheese Crescent Squares and thought that they would make a great base for Eggs Benedict and that is one of my favorite things for breakfast. I topped the Sausage and Cheese Crescent Squares with a poached egg, Hollandaise sauce, and some parsley. It was delicious!


2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

1 lb spicy or mild bulk pork sausage

1 package (8 oz) cream cheese

2 cups shredded sharp Cheddar cheese (8 oz)

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
  • In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
  • If using crescent rolls: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle. Carefully place over cheese.
  • Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

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Arroz con Pollo with Quick Pickled Red Onions on Top


Thank you, Shinae Choi Robinson for this excellent dinner idea.

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 lb boneless skinless chicken thighs (you could use any kind of chicken you want)
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

I added some sliced green olives into the pan too because I love ropa vieja and they are in that.

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.

Pat the chicken dry, cut into bite size pieces and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.

Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 3-4 minutes. Transfer the chicken to a plate, using tongs.

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

Quick Pickled Red Onions


  • 1/2 cups white wine vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 red onion, thinly slices

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.


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