Creamy Polenta with Carrots & Spinach

CREAMY POLENTA WITH CARROTS & SPINACH 
Printable Recipe

• 2 cups cooked polenta, cooked
• 1 cup frozen spinach 
• 1/2 cup carrots, diced   
• 1/8 cup onions 
• 1 tablespoon butter 
• 2 tablespoons vegetable broth
• 1 tablespoon milk
• 1/8 cup shredded Parmesan cheese  
• 1 teaspoon salt & pepper

 1. In a medium saucepan melt butter & saute onions over medium heat for a minute. 

 2. If you use fully cooked polenta cut into pieces. 

3. Add carrots & cook for 2-3 minutes.

4. Add spinach & cook for 2-3 minutes.  

5. Add veggie broth & cook until evaporated.  

6. Add polenta & mash with a fork breaking down until creamy. 

7. Add milk, cheese, salt & pepper. Stir until well mixed & serve hot.

Plate Finished Product

STORY BEHIND THE DISH

One of my favorite items in the Trader Joe's frozen section is the creamy polenta. I have used it as a side dish, in soup, & just to eat cause it's that delicious. I decided to try to recreate a similar dish & I think this is pretty darn close. 

MODIFICATIONS 

There are many things that can be added or removed from this recipe, other veggies can be used, broccoli, red peppers, zucchini, squash, etc. Or if veggies are not your thing you can just cream the polenta & add cheese. It is a great alternative for mashed potatoes & pairs well with red meat, pork, or poultry.

Pesto, Tomato, Parmesan, & Arugula Flat Bread

PESTO, TOMATO, PARMESAN, & ARUGULA FLATBREAD
Printable Recipe

• 2 pieces flatbread
• 2 tablespoons pesto 
• 1-2 Roma tomato, sliced
• 1/4 cup Parmesan, shredded
• 1 cup fresh arugula 

    

1. Put a tablespoon on each piece of flatbread & spread evenly.

2. Place on a baking tray covered with foil. 

3. Add thin slices of tomatoes evenly across each flatbread. 

4. Cover each piece of flat bread with Parmesan. 

5. Bake flatbread in the oven at 400 degrees for 10-12 minutes or until 

cheese is melted & starts browning. 

6. Top each piece with fresh arugula & drizzle a little olive oil 

over the top of the flat bread. 

Plate Finished Product 

7. Cut with a pizza cutter & serve warm. 

STORY BEHIND THE DISH

The last night on my Seattle trip I stayed at the Marriott by the airport. At the beautiful lounge sitting by the fire with a glass of wine I enjoyed a delicious flat bread. This is the closest I have come to recreating that delicious dish.

MODIFICATIONS 

There are many things that can be added or removed from this recipe, just like toppings on a pizza. Other delicious toppings would be artichoke hearts, capers, Mozzarella cheese, or even some prosciutto would add a nice flavor.

Rocky Mountain Chocolate Factory Avalanche Bark Recreation

ROCKY MOUNTAIN CHOCOLATE FACTORY 

AVALANCHE BARK RECREATION
Printable Recipe

• 12 oz bag of White Chocolate Chips
• 1/4 cup creamy peanut butter
• 3 cups Rice Krispies
• 1 1/2 cups mini marshmallows
• 1/4 cup mini chocolate chips & 2 Tbsp for to top
• Lightly grease or butter a 9x9 dish 

1. Pour white chocolate chips into a medium microwave safe bowl. 

2. Melt white chocolate chips for 1 minute in the microwave at 50% power. 

Stir & continue in 30 second increments, stir each time, until chips are melted.

3. Once completely melted, add peanut butter.  

 4. Stir until peanut butter well mixed & smooth.

5. Add in rice krispies & gently mix to evenly coat all cereal.

 6. Let cool approximately 15 to 20 minutes stirring every 5 minutes or so to help cool. 

7.  Add the marshmallows & stir to combine. 

8. Add mini chocolate chips & mix well. 

 8. Pour mixture into the oiled or buttered dish & spread evenly, pressing lightly with the back of a spoon, but do not press down too much or they will get hard once they cool.

 

  

9. Press the remaining chocolate chips into the top for garnish. 

  Cover with foil & let sit on the counter to cool for 20-30 minutes or to speed cooling process place in the fridge for 10-15 minutes. Store bars in an air tight container. 

Plate Finished Product

 10. When the bars are completely cooled cut into squares and enjoy!

STORY BEHIND THE DISH

Each year on our family trip to Big Bear it is a must that we stop by Rocky Mountain Chocolate Factory & get a sprinkled caramel apple & a delicious avalanche bark. Not like it's a rare find, living only 3 miles from one, but it is just a great memory that I enjoy reliving every trip. My sister Shirley was the one who introduced me to this fine sweet treat & I have been hooked for years.

MODIFICATIONS 

The only modification I would make to this dish is to double the batch, because they will be gone in seconds! If you or a family member has a peanut allergy you might want to try almond butter or sunflower butter. But if it's nuts in general I am sure it would still make a great sweet treat removing the peanut butter all together.

Classic Chicken Noodle Soup

 CHICKEN NOODLE SOUP 
Printable Recipe

• 1 Rotisserie chicken
• 1/4 cup chicken bouillon (12 cubes) 
• 1 cup pasta, raw  (I used shells)
• 4 small red potatoes, cubed (skin on)
• 3 carrots, peeled & chopped 
• 2 celery stalks, chopped 
• 1 onion, finely diced 
• 3 quarts water 
• 1 teaspoon salt & pepper to taste 

 

 1. Cut the all of the meat off of the rotisserie chicken, breasts, legs, thighs, & wings.

 2. Clean fat & skin off of the back bone.

3. Cube the chicken breast meat into small pieces, you can use the dark meat too but I prefer the white meat only. Set aside until soup is ready.

  

4. Add 3 quarts of water into a large pot & stir in chicken bouillon, 1 teaspoon for each cup = about 1/4 cup chicken bouillon or 12 cubes. Place the whole chicken back bone in the water & bring water to a boil.

5. While waiting for water to boil, chop celery, onion, carrots, & potatoes.

6. Have all veggies & pasta ready to add to chicken broth. 

7. Allow water to boil for 2-3 minutes then remove chicken bones & strain if necessary. 

Add all veggies & pasta to the chicken broth & simmer on medium heat uncovered for 10-15 minutes or until veggies & noodles are tender, do not over cook. 

 

 8. When soup is ready turn off heat, mix in chicken to warm for 1-2 minutes, & Add salt & pepper to taste. Serve hot!

 Plate Finished Product 

STORY BEHIND THE DISH

Chicken noodle soup is one of the best comfort food there around. There is nothing better than a warm cup of soup on a cold day. I came across this easy, healthy, & delicious recipe when I was visiting at my good friend Melissa's parents house. Hanging out in Bev's kitchen is like hanging out at my parents house, something is always cooking & you're constantly being fed, hungry or not something good is always ready!

MODIFICATIONS 

To make this a gluten free meal, you can use rice pasta or no noodles at all. If you want to reduce the calories, you can use just the veggies & remove the starches, potatoes, & carbs, pasta. I added a hint of fresh parsley but you can use any herb you would like. Also, if you would like to make a smaller batch of soup you can refrigerate or freeze half of the chicken broth & divide the other ingredients in half.