Tag Archives: basil

Chicken Pasta with a Creamy Sun-dried Tomato Sauce


I pulled out one of my old Cookbooks and turned to one of my favorites. It is a easy and tasty recipe.

**Update: I was posting this to main dishes under recipes and I already posted this recipe. I even checked the list. Oh well, it may be a little different and it shows you I really like it!

7This is a great cookbook. It has a lot of delicious recipes in it. My favorite cookbooks tend to be from Junior Leagues. They seem to have a variety of recipes. Here is my slightly altered version.

Chicken Past with a Creamy Sun-dried Tomato Sauce

  • 2 tsp. Extra virgin olive oil
  • 5 – 6 shallots, minced
  • 1 1/2 – 2 lbs boneless, skinless chicken breast or tenders, cooked and julienned **
  • 8 oz jar Sun-dried tomatoes packed in oil, drained***
  • 1 – 1 1/2 cup heavy cream
  • 16 oz. penne pasta
  • 1 Tablespoon butter, melted
  • 1/4 cup Parmesan cheese plus more for serving
  • 3 – 4 Tablespoons julienned fresh basil ( I have used dried when fresh is not available)
  • Pinch of red pepper flakes
  • salt and pepper

Get the penne started in boiling salted water. Cook until it is al dente. Meanwhile, heat olive oil in a large skillet at medium heat. Add shallots and saute for around 2 minutes or until soft. Add the cooked chicken and sun-dried tomatoes and cook for 2 minutes. Stir in Cream. Start with 1 cup and add more if needed. I used approximately a heavy 1 1/4 cups. Add Salt, red pepper flakes and pinch of pepper. Cook an additional 2 minutes, stirring occasionally. If my pasta is not done at this point, turn down the heat;  put a lid on the skillet that is slightly vented to keep warm. Toss pasta with butter You could skip this if you are watching your figure 😉 Then toss in pasta, Parmesan cheese and basil. Serve immediately top each plate of pasta with Parmesan, if desired. This will serve 6 -8.

**I sprinkle the chicken with an Italian seasoning blend, Tuscan Sunset from Penzey Spices.  You could use any Italian seasoning blend. Then put it in a covered glass casserole and microwave until done.

***I LOVE LOVE Sun- dried tomatoes. They are packed with flavor. I usually use the ones that are not packed in oil, but I really think using the oil packed in this recipe is the best. I used the ones that are packed in oil, julienned and with Italian Seasonings.

Look at the pile of yummy goodness!

Look at the pile of yummy goodness!

Saute the shallots in olive oil.

Saute the shallots in olive oil. Saute until soft.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add cream; cook additional 2 minutes.

Add cream, salt and peppers; cook additional 2 minutes. Toss pasta with butter; then with sauce, Parmesan cheese and basil.

Chicken Pasta with Creamy Sun-dried Tomato Sauce

Chicken Pasta with Creamy Sun-dried Tomato Sauce

I served this with Roasted Broccoli. You can click to view the recipe. Grace is my broccoli eater and I think she could eat the whole bowl 😉

Sundried tomato pasta and broc

I am trying a few new snack recipes tomorrow for Bunco. I will post them if they are keepers 😉

Have a great weekend!

~Relish Food & Life!


BBBB Beer Bread & Basil Butter


I have been cooking, just not posting. I hope to get back into the swing of things!

Eryn sent me these recipes and boy am I glad she did. They are super easy and very tasty! I am not sure where she found the Beer Bread recipe. There are a ton of them out there on the internet.

Beer Bread

  • 3 cups self rising flour
  • 1 cup sugar
  • 1 can of room temp beer (All of our beer was in the frig, so it was slightly chilled 😉 )
  • 2 T. melted butter, optional (Eryn does not do this step, I seen it used on another recipe and thought I would give it a try. It was tasty.)

Mix everything except the butter;  put in a greased loaf. Drizzle with butter. Bake at 350 for an hour. You can decrease the sugar if too sweet for you.

That is it! How simple is that?

Ingredient Line up for Beer Bread.

Mix beer, self rising flour and sugar.

Pour into a greased bread pan. If you wish, drizzle with butter. Pop into the oven for 1 hour. Simple. Simple. Simple.

Meanwhile, you can whip up a batch of Basil Butter. This is seriously some good stuff! She found this recipe on Foodie Reflections Blog.

Basil Butter

  • 1 cup fresh basil leaves, rinsed and dried
  • 1 3 garlic clove, peeled (I upped the garlic because I ♥ Garlic)
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh lemon juice

Get your food processor out. Add the basil and garlic cloves to the food processor. Process until finely chopped, you might need to scrap the sides to make sure everything is being chopped finely. Add the room temp (room temp is a must) butter and pulse until well blended then season with salt and lemon juice. Serve at room temperature or you can roll into a log with parchment paper and freeze. It should last in frig for 3 days or you can freeze it for a few months.

This is so good on the beer bread, but I have used it on lots of things. I spread it on a french bread, then sprinkle the bread with parmesan cheese; broil. It would be good on pasta, potatoes, chicken, fish, steak, veggies…

Finely chop the garlic and basil in a food processor. Add the butter. Pulse until thoroughly mixed. Add salt and lemon juice. Pulse a few time.

BBBB ~ Beer Bread & Basil Butter. So good.

Is your mouth-watering?

Sorry about disappearing for awhile. I shall try to do better!

Thanks for the recipes, Eryn 🙂

~Relish Food & Life!

Got Tomatoes? Make Bruschetta Chicken!


What a crazy busy summer! It sure flew by! I am done traveling for a bit, time to get cooking again.

I started out having a garden this year, but with the drought, it is non-existent. I was fortunate that Melissa brought me over some grape tomatoes. This recipe was great to use them in. I found it on one of favorite sites, The Pioneer Woman. click to see the original recipe.

Bruschetta Chicken

  • 1 T Olive Oil
  • 5 7 cloves Garlic,  Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise ( I used all red)
  • 1 pint Yellow Grape Tomatoes, Halved Lengthwise
  • 1 T Balsamic Vinegar
  • 16  Basil Leaves (chiffonade)
  • Salt And Black Pepper To Taste. (Don’t add salt until ready to serve.)
  • 8 whole Boneless, Skinless Chicken Breasts, Cut In 1/2, this will create 2 thin breast out of one.
  • Salt And Pepper, to taste
  • Freshly Grated Or Shaved Parmesan

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, remove before the garlic gets too brown (it can be golden.) You really need to keep your eye on the pan. It can get brown quickly. Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and pepper to the bowl. Toss to combine, taste and add more basil if needed. Cover and refrigerate for an hour or two. Add salt before serving. (I added a dash more of balsamic and a splash of olive oil.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.

To serve, add salt to tomato mixture, stir and taste if it needs more salt. Careful not to over salt. Arrange chicken breasts on a plate then spoon a generous amount of bruschetta topping over the top. Serve with grilled/toasted baguette with extra bruschetta on top.

The  baguette was really good: You can grill, toast in the oven OR browning then in a skillet with butter was really good. I did have a problem with the butter getting too brown. So, you really need to keep an eye on it. The next time, I just brushed the slices with butter and sprinkled some garlic on and browned them in the pan. Sooo, good. If you scroll down on Pioneer Womans link you will see how she made the bread.

Notes: I really like my bruschetta that I make better than this one, that is why I added olive oil and a bit more balsamic to it. But I really liked sauteing the garlic in this one. I will try that next time when making my recipe. Here is the brushetta I make regularly. I served it with garlic or regular toasted baugette.


  • 2 cups chopped plum, grape or cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 to 2 T balsamic vinegar
  • Garlic varies for me when making it. It can be anywhere for 1/4 tsp to 5 cloves 😉
  • 1/4 cup fresh basil, chopped
  • pepper

Combine all ingredients. This can be made a few hours ahead of time. So good.

7 cloves of garlic, minced.

Add garlic to olive oil in a hot skillet until golden, not brown.

These grape tomatoes were huge, so I cut them in quarters. I only had red tomatoes and did could not find yellow ones locally – I am sure this was just as tasty.

Add garlic,balsamic, basil, and pepper to the tomatoes. Refrigerate.

Cut chicken breast in half to make 2 thin ones out of one. Season with salt and pepper. I also sprinkle some Italian seasoning on one side. Grill or saute them until done. I sautéed them in a pan.

Meanwhile, cut your baguette into slices.

Here I melted butter then added them to the pan. Cooked until golden brown on each side. The next time I made them, I brushed each side with butter then cook until golden brown on both sides. Which seemed to work better for me.

Before serving add salt to the bruschetta; stir and taste. Adjust if needed.

Bruschetta Chicken

While enjoying our pool, we had some visitors who also wanted to enjoy it. It was tricky getting them out of there.

Momma and 10 baby DUCKS!

A few more weeks before the kiddos are back into school, enjoy them.

~Relish Food & Life!

Silk Dyed Eggs and Sausage Pomodoro Brunch Bake


We made Breakfast with Samantha today 🙂 All the way from West Palm Beach. Technology is great, especially when a love one lives so far away.

This recipe was in the News Democrat this week. They always hassle me when I try a new egg casserole, because they love my Mom’s Breakfast Casserole. This is totally different from hers, Mark said he loved the tomatoes in it.Please make sure to see my notes on ingredients.

Sausage-Pomodoro Brunch Bake

  • 1 12-ounce package bulk reduced-fat pork breakfast sausage
  • 1/3 cup refrigerated basil pesto
  • 1 can Pillsbury refrigerated crescent dinner rolls
  • 1 14.5-ounce can Muir Glen organic diced tomatoes, drained
  • 1/3 cup crumbled feta cheese (1½ ounce)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 6 eggs
  • 2 tablespoons milk
  • 3 tablespoons shredded fresh basil leaves

Heat oven to 375degrees. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.  Unroll crescent dough into 13-by-9-inch glass baking dish. Press dough in bottom and ½ inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.  In medium bowl, beat eggs and milk with wire whisk until well-blended. Pour egg mixture evenly over ingredients in dish.  Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Yield: Serves 8.

NOTES: I used Italian sausage and used around 1 3/4 lb. I feel the Italian sausage gave it an extra little kick. I used an Italian mix for the mozzarella cheese. I had a package open and just used that. I did not have any fresh basil. I hope to soon, it is planted 🙂 I am thinking next time I will use a mixture of the diced tomatoes and sun dried tomatoes or all sun dried. I love the flavor of sun dried tomatoes.

Sorry, no ingredient line up.

See, I cooked breakfast with Samantha and Jeff 🙂 Press crescent Rolls into the bottom of a 9 x 13.

Brown sausage; drain and mix with pesto.

Put sausage and drained tomatoes on top of crust.

Top with cheeses.

Beat eggs and milk together and pour over the casserole.

Pop it into the oven.

I wish I had fresh basil, that would have made it extra good.

Sausage Pomodoro Brunch Bake. FYI, I just looked up Pomodoro, it means tomato in Italian.

Ok, I had some fun today with eggs, Silk- Dyed Eggs. I found this on Our Best Bites. Please click and see her wonderful photos. Mark decided he could part with one (1) tie.

Find a 100%silk tie and fresh eggs.

Take out the lining of tie, so it is just the silk.

Wrap the egg with the right side of the fabric making contact with the egg. The right side is the printed side, or the side that would be on the outside of the tie. You want to try to wrap the fabric as tight as you can without breaking the egg.

Then take an old pillowcase or handkerchief and wrap the eggs with it. I used twisty ties to secure at the top.

Pop them in to a pot of water with 1/4 cup of vinegar. Bring to a boil; boil for 20 minutes.

Removed and let cool in a colander or on a towel. I got impatient here!

IT WORKED! I probably did not use the best tie, kind of dark.

Love the crosses on this one.

Pretty cool. I cannot wait to try it with colorful ties. I had to show you before Easter was over. So, go to your husbands closet or a thrift store and find a 100% silk tie to try this out!

Please check out Our Best Bites site. They have some awesome eggs on there. They suggested not eating the eggs, they are unsure about the dyes used in the silk 😦

Happy Easter!

~Relish Family and Friends!

Chicken with Tomatoes and Garlic and Upside-Down Cinnamon-Apple Coffee Cake


I was hungry for Chicken and garlic. I search and found 2 recipes I wanted to make. This is what I picked, Pioneer Woman’s Chicken with Tomatoes and Garlic. It was YUMmmy!

Chicken with Tomatoes and Garlic

  • 8 pieces Chicken Legs Or Thighs ( I used 4 thighs and 4 Breast)
  • Salt And Pepper, to taste
  • 3 4 T Tablespoons Olive Oil
  • 1 2 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes
  • 1 can (14  28 Ounce) Whole Tomatoes
  • 2 3 Tablespoons (Heaping) Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary ( I used Basil and Parsley)
  • pinch of red pepper flakes
  • 8 11 cloves Garlic I ♥ Garlic 🙂
  • 16 ounces, weight Pasta
  • Grated Parmesan Cheese, For Serving
  • ½ 3/4 cups White Wine (or Red Wine) ( I used White)

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and red pepper flakes to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add basil and parsley, Garlic cloves that have been peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin(mine was perfect) if not, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Ingredient line up minus the chicken.

Salt and pepper the chicken.

Melt butter with the olive oil and then add the chicken.

Brown on both sides, then put them on a plate.

Add wine to pot to deglaze the pan. This will loosen up all the yummy stuff on the bottom of the pan.

Add tomatoes with their juices and tomato paste. Add salt and red pepper flakes to taste. Stir to combine.

Bring to a boil.

This is the amount of basil and parsley I used.

Add chicken, herbs and garlic to the pot.

Cover. Pop into the oven. Bake for 1 hour.

Oh yeah, that smells awesome!

I served this over pasta. I re-read her recipe today and she also suggest serving it with mashed potatoes. I wish I would have served it with mashed potatoes.. I love tomato gravy on mashed potatoes. Mark commented that you really do not need the pasta. The tomato sauce was sooo good.

Another great dish from PW. This dish may look difficult, but it was really easy. Perfect for when company is coming over. You pop it in the oven and forget about it.

I found this next recipe on Pillsbury.com. I was looking for something quick and yummy. This was both of them. I took it to a dinner party. I made 2 because I knew Grace would be giving me grief about not leaving some at home. She loved it. I was afraid she was going to eat the whole thing before we even left!

Upside-Down Cinnamon-Apple Coffee Cake

  • 1 1/2 cups chopped peeled apples ( I used Granny Smith)
  • 1  (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
  • 1/2  cup pecan halves or pieces
  • 2 tablespoons margarine or butter, melted
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • My addition: splash of vanilla

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.  Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.  In small bowl, combine margarine, brown sugar, vanilla and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.  Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Ingredient line up minus vanilla

Cut cinnamon roll into fourths. My sister-in-law suggested maybe cutting them into eighths. Easier to pop into your mouth 😉

Spread one cup of apples into the prepared dish.

Combine the remaining apples, pecans and cut cinnamon rolls.

Mix together melted butter, corn syrup, vanilla and brown sugar.

Add brown sugar mixture to dough mixture; toss gently to combine.

Spoon mixture over apples in pan. Pop into the oven.

Remove from the oven when done. Let it cool for 5 minutes.

Invert onto a platter.

Heat icing in the microwave and drizzle onto the coffee cake.

I search high and low in my kitchen for some caramel syrup, none to be found 😦 I thought that might be a tasty addition to this. As you can see, it is kind of like a pull apart bread. We served it warm with ice cream. I can say, it was mighty tasty cold the next morning 😉

This dish is perfect for a brunch!

What are you making for Easter? I am in charge of Salad, I will be making my favorite springtime salad, Strawberry Blueberry Romaine Salad.

Happy Easter Everyone!

~Relish Life & Food!

Chicken with a Creamy Basil Parmesan Sauce


I have heard from several people that they loved the Parmesan Baked Potato Halves. I had them again last night at a friend’s house. Soo good. While I was on the site that I found that recipe, I decided to check out some of their other recipes. My search led me to this recipe,  Chicken in Basil Cream Sauce.

Make sure you read all the way through my postings. I usually put tips and what I would do next time through out and at the end.

Chicken with a Creamy Basil Parmesan Sauce

  • 1 cup milk
  •  Panko Italian bread crumbs
  • 4 boneless chicken breasts cut into halves (8 pieces) (see my note)
  • 1/4 cup margarine  2 T butter and 2 T olive oil
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1 tsp dried basil  ( heavy tsp plus a pinch more)
  • 1/8 1/4 tsp pepper
  • 1 1 1/4  cup grated Parmesan cheese

Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat add butter and olive oil. When butter has melted add chicken in butter until browned on both sides and done. Remove chicken from skillet and put into a baking dish. Then pop it into a warm oven.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Simmer a few minutes so the sauce thickens a bit. Turn heat to low and whisk in Parmesan cheese. Heat until cheese has melted and thickened up a bit; stirring occasionally. Pour sauce over the chicken and serve.

NOTE: I purchased a package of 6 thin sliced boneless chicken breast. If you purchase regular chicken breast. You will want to pound them until flattened. That way it will cook evenly throughout.

Ingredient line up minus olive oil, chicken and Parmesan cheese.

Dip the chicken into the milk, then coat it with panko crumbs.

Melt butter and olive oil in skillet.

Add chicken.

Flip after brown on one side. Then cook until done.

Remove Chicken. Put in the oven to keep warm. Add chicken broth to the skillet. Simmer a few minutes.

Add, cream, basil and pepper. Simmer.

Add Parmesan cheese. Cook until cheese has melted and thickened a bit.

Chicken with Creamy Basil Parmesan Sauce

This made a lot of sauce. I should have served it on top of pasta.

Next time: 1. After I remove the chicken from the pan, I am going to add 1 maybe 2 cloves of minced garlic to the pan. Cook it for 1 minute. Then add the chicken stock. Why? Because I love garlic 🙂 It is not necessary, but I think it might be a tasty addition. 2. Serve it with pasta.

This was a quick and tasty dish, especially if you buy the chicken already cut thin.

~Relish Life & Food

Penne with Spicy Sun-Dried Tomato and Roasted Red Pepper Cream Sauce


Wow, we have had some  gorgeous days here in the Midwest. It has been in the 60’s for the past 4 days.I have been taking advantage of the nice weather with taking a walk, grilling, washing my car and my favorite…putting my top down on my car 🙂  I am getting Spring Fever really bad!

I planned out some meals this morning and hit the grocery to stock up on the ingredients. Tonight I made a recipe that I had saved on my recipe box on Epicurious.com, Pasta with Spicy Sun-Dried -Tomato Cream Sauce. I changed it up a bit. My version is below.

Penne with Spicy Sun-Dried Tomato and Roasted Red Pepper Cream Sauce

  • 1 tablespoon olive oil
  • 4 large garlic cloves, finely chopped
  • 1 cup julienne sun-dried tomatoes (not oil packed)
  • 1 cup whipping cream
  • 1 cup half and half
  • 1 12 ounce jar roasted red peppers, drained, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1 cup chopped fresh basil leaves
  • 1 pound whole grain penne pasta – I thought I would make it a little healthy with the whole grain;)
  • 1 1/2 cup freshly grated Parmesan cheese
Heat oil in heavy medium saucepan over medium heat. Add garlic; saute 1 minute. Add tomatoes and peppers; saute a few minutes. Add crushed red pepper and creams simmer over medium heat 2 minutes. Stir in 3/4 cup basil and 1 cup cheese; simmer 2 minute longer. Season with salt and pepper. You can keep this on low if your pasta is not done.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Put pasta into a serving dish. Add sauce and toss around. Sprinkle with remaining cheese and basil.

Note: Kate and I decided that this would also be yummy with cooked chicken or shrimp added.

Ingredient Line up minus the half and half. I tend to make decisions to add or change things while cooking the recipe 😉

I got all the chopping done ahead of time and had Mark grate the cheese while I started cooking. The jar of peppers I had on hand were mixed red, yellow and orange.

Saute garlic, then add peppers and tomatoes. Saute a few minutes.

Stir in cream, red pepper and basil.

Add cheese.

Pour sauce over cooked noodles. Stir around.

Top with remaining cheese and basil.

Penne with Spicy Sun-Dried Tomato and Roasted Red Pepper Cream Sauce

The garlic, roasted peppers and sun-dried tomatoes are a great combination. Then a little heat from the crushed pepper flakes…soo good.

~Relish Food & Life

Chicken with Pepperoni – Marinara Sauce


Wow, what a crazy busy 3 weeks! Sorry for the delay in posting. I hope everyone had a wonderful Christmas. I know I did….love spending time with family and friends.

I have been under the weather the past week. Last night I was wanting to cook something simple. This was super easy and very tasty.

I found this recipe in Jan/Feb 2012 Cooking Light magazine.

Chicken with Pepperoni-Marinara Sauce

  • Cooking spray
  • 2 Teaspoons  3 cloves minced fresh garlic
  • 16 slices pepperoni, coarsely chopped
  • 1/4 teaspoon 1 heaping Tsp.  dried oregano
  • 1 1/2 cups 24 oz Jar lower-sodium marinara sauce (such as McCutcheon’s) ( I used Paul Newman’s Marinara sauce)
  • 2 tablespoons chopped fresh basil   2 teaspoons dried basil
  • 2 teaspoons olive oil
  • 1 1/2 pounds chicken cutlets
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded part-skim mozzarella cheese Fresh mozzarella slices

1. Preheat broiler to high.

2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Jill’s Notes: I did not have fresh basil or the mozzarella they suggested. I think if you have either of these the dish would taste just as good.  I also upped the oregano, sauce and garlic a bit.

Ingredient Line up minus garlic - I always forget something.

I sprayed the pan with cooking spray and added the minced garlic and chopped pepperoni. Saute.

Add oregano.


Add marinara sauce. I added some water to the jar to get out every bit of sauce.

I really do not know what it means by Chicken cutlets. I looked at various stores and found these thinly sliced chicken breast and decided that would do 😉 After starting the recipe, It thought it might be tasty breaded. So, I breaded a few and just peppered the others. You do not need to salt the chicken. The sauce will have plenty salt in it from the pepperoni.

All ready to bread the chicken with Italian Seasoned Panko crumbs and egg.

Get your pan hot. Add oil. Swirl to coat and add chicken.

Cook; Flip and cook until done.

Pour sauce over chicken. Top with mozzarella cheese. Put under broiler until cheese is melted.

Chicken with Pepperoni - Marinara Sauce served with fettucine.

After the taste test…Grace liked the chicken breaded. I liked it both ways and Mark liked it without the breading. You really cannot go wrong. It is very tasty, kid friendly and tasted great again today for lunch 🙂

We have had some young people pass away the last month. My heart breaks for their families. It is a reminder that we need to relish life.

~Relish Food & Life!

Mom’s Hamburger Veggie Soup


It is that time of the year…Christmas Time! Why do I feel so behind and it is only December 1st?  I finally made the journey to the attic yesterday and started getting down the decorations. I put on some Christmas music and started decorating. I found many reasons to stop….and one was that I was thinking of my Mom while decorating and decided to make a pot of her Hamburger Veggie Soup 🙂

My mom would always make this soup. In fact, I really do remember any other soup that she made. It was a family favorite. I sure do miss her (and Dad), but so glad I have so many memories that I cherish…as simple as a pot of soup!

I would love to hear from you, what is one of your favorite dishes that your Mom makes or made? Please leave it in a comment below. I have said this before, if your parents are still with you…have them write down your favorites recipes and make sure you get lots of photos of you and your parents together. You will be so happy you did.

Mom’s Hamburger Veggie Soup

  • 1 – 1 1/2 lbs ground beef, season with salt and pepper and cook until done
  • 1 onion, chopped
  • 3 potatoes, peeled and diced
  • 2 handfuls of Kluski or some kind of home style  noodles
  • 1 can corn, undrained
  • 1 can cut green beans, undrained
  • 2 can tomato sauce or 1 large
  • 1 can diced tomatoes with garlic and spices
  • 1 heavy Tablespoon dried basil
  • 1 tsp garlic
  • salt and pepper

Fill soup pot with 1/4 to 1/2 full of water. Add diced onion and potatoes. Bring to a boil, add 2 handfuls of noodles. Boil until done. Add hamburger, veggies, tomatoes, tomato sauce, basil, garlic, salt and pepper. Simmer 1/2 hour and ready to serve.

Note: You really can add whatever veggies you want. I did add some shredded carrots that I had in the frig. This makes a pretty big pot of soup. My mom always used Kluski noodle…in this soup and her beef and noodles. I usually do too, but I had these on hand.

Ingredient line up minus garlic, basil, salt and pepper.

Fill pot 1/4 to 1/2 with water.

Add potatoes and onions. Bring to a boil.

Then add 2 handfuls of noodles. Boil until done.

Add the rest of the ingredients. Simmer.

Mom's Hamburger Veggie Soup ~ Miss you Mom (and Dad) ♥

Guess what I am having for lunch? Really good with some crusty bread. Well, I seemed to put off decorating again….off to the attic!

Don’t forget to post a comment on your Favorite Mom Meal below 🙂

~Relish Food, Life & your Parents!

Creamy Tomato Tortellini Soup


Procrastinating again…not done with cleaning out my closet. I have been wanting to make this soup, so thought I would make it before I tackle the closet again.

I made quite a few changes to the original recipe. I know there a tons of people out there who love condensed tomato soup, but I am not a big fan , so that got nixed! I used chicken broth instead of vegetable broth. I used fresh onion and garlic instead of powder. If you click on Taste of Home below…you will see the changes.

                                                               Creamy Tomato Tortellini Soup                                                                     Adapted from Taste of Home.

  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • olive oil
  • 1 (28 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 2 cups 1 % milk**
  • 2 cups heavy cream**
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of red pepper flakes
  • 1 cup of Parmesan cheese plus extra when serving

Cook tortellini according to package directions.  Meanwhile, heat 1 T olive in a dutch oven. Add onions and saute until soft, add garlic and saute for another minute. Add crushed tomatoes, broth, milk, cream, parmesan cheese,  basil, salt and pepper. Heat through, stirring frequently. Carefully add drained tortellini. When serving add additional parmesan cheese.

** The original recipe called for 2 cups 2 % milk and 2 cups half and half. I had 1 % and heavy cream in the frig, so that is what I used. You certainly could do the 2 % and half and half and still get a yummy soup.

Ingredient Line up...minus onion.

Saute onion in olive oil.

Add garlic and saute (next time I might saute the sun-dried tomatoes with the garlic and onions)

Add tomatoes,


cream and milk,

sun-dried tomatoes,

salt, pepper, basil,

and cheese. Heat until soup is hot. Stirring frequently.

add cooked tortellini. Heat for a few more minutes.

When serving garnish with additional cheese on top.

Creamy Tomato Tortellini Soup....and yes that is what I ate for breakfast 😉

Back to the closet or until my mind wonders and think of something else I want to cook 😉

Thought for the day!

~Relish Food & Life!