Spicy Chicken Chipotle Pasta

     This has been a long-time favorite pasta of mine courtesy of the Cheesecake Factory, and I have discovered a recipe that satisfies my taste buds when I crave it!

Ingredients:

• 1 chicken breast
• 2 cups penne pasta
• 3 tablespoons of honey
• Juice of 1 lemon
• 3 tablespoons of olive oil
• 1/2 red pepper
• 1/2 yellow pepper
• 1 clove of garlic
• 3/4 cup peas
• 5 spears of asparagus
• 1/2 cup white onion
• 2 cups whipping cream
• 1 cup Parmesan cheese 
• 1 tortilla
• Cilantro
• 4 tablespoons of sauce from chipotles in adobo sauce

     In a Ziploc bag, add the juice of one lemon, 2 tablespoons of honey, a pinch of salt and pepper. Add the chicken, and allow to marinate in the fridge (preferably for 24 hours).

     Cut the asparagus and place onto a baking pan with some olive oil, salt, and pepper. Allow to cook in preheated oven. Once finished, remove from oven and place off to the side. Also, begin boiling some water for the penne pasta.

     Heat 2 tablespoons of olive oil in a frying pan, and add the marinated chicken. Allow about 8 minutes on each side on medium heat until golden brown. Remove the chicken onto a plate.

     Using the same frying pan, add 2 tablespoons of olive oil along with the finely chopped garlic and onion. Sautee until soft. Add the remaining tablespoon of honey, peas, and peppers, and cook for about 2 minutes.

     Add about 4 tablespoons of the adobo sauce to the mixture or more depending on how spicy you like your pasta. 

     Also, incorporate the whipping cream along with the parmesan cheese and allow to simmer on low heat until thick.

     Add the cooked pasta and asparagus to the sauce.

     To top off the pasta chop some cilantro and tortilla strips for extra crunch and flavor.

ENJOY!


Recipe from Bumbleberry Notebook

Cranberry Swirl Coffee Cake

 I recently discovered this rich, moist recipe in a magazine and it was a hit!

     Ingredients:

• 1 cup yogurt (plain or vanilla)
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp. almond extract
• 1/2 tsp. vanilla extract
• 2 cups flour
• 3/4 tsp. baking soda
• 1 cup sugar
• 1/2 tsp. cinnamon
• 1 cup cranberry sauce or jam

     Frosting (optional)

• 1/2 cup powdered sugar
• 2 tsp. milk
• 1/2 tsp. vanilla extract
• Slivered almonds

     Preheat the oven to 325 degrees. Combine the yogurt, oil, eggs, sugar, and extracts in a mixing bowl. In a separate bowl combine the dry ingredients, and slowly incorporate into the wet mixture. 

Place the batter into a greased pan of your choice (preferably a fluted tube pan). Drop the sauce or jam of your choice onto the batter, and bake for 25-40 minutes. 

Once cool, drizzle the frosting on top or dust with some powdered sugar. 

Pumpkin Bars

     This recipe is simple, rich, moist, and full of flavor. It is sure to be a crowd-pleaser during the holidays!

Ingredients:

• 4 eggs
• 1 cup oil
• 1 2/3 cup sugar
• 15oz can pumpkin puree
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt

Frosting:

• 1 stick butter (room temperature)
• 3 oz cream cheese (room temperature)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

     Cream together the eggs, oil, sugar, and pumpkin puree.

     In a separate bowl, mix the dry ingredients.

     Add the dry ingredients to the mixture slowly until everything is well combined.

     Place onto a flat baking pan (I recommend splitting the batter into two
     to make thinner bars.)

     Bake at 350 degrees for 25-30 minutes.

Pumpkin Spice Cupcakes

     I discovered this recipe last fall, and it is perfect for getting you into the autumn/holiday spirit!

Ingredients for cupcakes:

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup canned pumpkin puree

Ingredients for frosting:

• 4 oz of room temperature cream cheese
• 2 tablespoons of room temperature unsalted butter
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

     Preheat the oven to 350 degrees, and begin by combining all the dried ingredients; flour, baking soda, salt, and spices.

     In a separate bowl, cream the butter and sugar. Add one egg at a time and mix until fluffy. Then add the vanilla extract.

     Alternately add the flour mixture and pumpkin puree in three additions.

     Place the muffin cups in a muffin tin, which I didn't have, and evenly fill with the batter. Place in the oven and bake for 18- 20 minutes.

     Once the cupcakes have cooled, make the frosting. Place the frosting in a Ziploc bag, and cut a hole in one corner, and frost the cupcakes.