Tuesday, October 2, 2012

Good Eats and Sweet Treats

One of my very most favorite things to do in life is cook and bake. I don't do it nearly as often as I want to. Now, I do cook dinner almost every night, but I am talking about the real fun kind of cooking that is creative and more than your average dinner meal. Last night, I had some time to cook, and so cook I did.

A couple of weeks ago, I was craving a good pasta salad. Being gluten free makes this a bit of a situation, and so I decided I would try my hand at whipping one up. It turned out to be a new favorite meal. For dinner, I serve it hot, and then for next day lunch, I eat it cold.

Primavera Pasta Salad

  • 1 package spiral noodles (I use GF Schar Fusilli Pasta.)
  • 2-3 Chicken Breasts
  • 1 1/2 cups Hormel Mini Pepperonis (For GF people these are gluten free)
  • 1 medium yellow onion
  • 1 cup Carrots
  • 1 cup Broccoli 
  • 1 cup Snap Peas
  • Olive Oil
  • Garlic
  • Worcestershire
  • Cracked Pepper
  • Oregano
  • 1/2 cup Lite Italian Dressing (This is up to you more or less depending on how you like your pasta salad) 

  1. Marinate Chicken in Worcestershire and sprinkle with cracked pepper and oregano. Bake Chicken at 350 degrees for 20 minutes covered in foil. Then remove foil for remaining 5-10 minutes.
  2. Meanwhile, boil water for pasta and cook according to package directions.
  3. Saute the onion (do not dice, but rather cut in strips) with about 2-3 tablespoons of Olive Oil and a teaspoon of garlic in a pan on low to medium heat. After the onion has softened and begun to caramelize,add the remaining vegetables. Stir occasionally and cover for about 1-2 minutes.
  4. Once the chicken has baked and the pasta is tender, place the pasta, cubed chicken, and vegetables in a bowl.
  5. Add in pepperonis and Italian dressing.
  6. Mix well.
  7. Serve :) I top mine with Parmesan Cheese. To each his own.

Now, for the sweet treat, I made a semi-homemade dessert. As in I started with a box mix and incorporated in order to make a special Fall sweet treat.

Pumpkin Spice Cake

  • 1 box yellow cake mix (I used Betty Crocker's GF Yellow Cake)
  • Ingredients per your box of mix
  • 1 15oz can of pure pumpkin. (NOT pumpkin pie filling)
  • 2 Tablespoons Brown Sugar
  • 3 Teaspoons Vanilla
  • 1 1/2 Tablespoons Cinnamon
  • 2 Teaspoons Nutmeg
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 container of whipped cream cheese frosting

Preheat oven to your cake mix's desired temperature. Combine all ingredients as your box asks. (I did decrease the amount of water by 1/2 due to the added moisture of the pumpkin). Combine remaining spices and pumpkin. Mix well. (I beat mine for about 1-2 minutes on high). Bake until done.

Top with cream cheese icing. And enjoy!

Just a few yummy things I whipped up last night. I was a happy camper. Happy baking!

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