Friday, November 1, 2013

An Eclectic Mix, Including 2 Pastas

Share it Please
This week features quiet a variety of dishes, it was kind of a disjointed week recipe-wise.  I decided to just cherry pick a few recipes that I'd been wanting to try for awhile and ended up with a pretty eclectic weeknight dinner menu!  I also included 2 pasta dishes, which is extremely rare in our house, but I couldn't decide between the two of them and they're each showcasing extremely different tastes.

I whipped up a batch of fantastic cranberry bars to kick off the week and they were so incredibly simple and delicious that they have to be the recipe I'm starting with.  These take next to no time to assemble and are impressively yummy!  Next time I might add in some walnuts or almonds for a little crunch in the topping, but otherwise they're perfect as-is.  I have become addicted to fresh cranberries and these are my winning go-to recipe for sure.  They're perfect served for breakfast or with a mid-morning cup of tea or after dinner with coffee.

Impressively Easy Cranberry Bars

I stumbled upon this soup recipe posted through Pinterest and knew I had to give it a shot.  Two of my favorite things combined into one soup?  It was delicious, hearty and a great twist on a classic potato soup recipe.  My 16-month-old scarfed down bowls of it, looks like she's a soup fanatic just like her parents!

Roasted Red Pepper Potato Soup

Roast chicken is a staple in our house.  It is a recipe I've (dare I say?) perfected over the years and usually keep it simple with an herb-butter rub tucked under the skin before roasting.  However, this week I thought I'd mix it up a little bit and try combining it with mushrooms and artichokes in the roasting pan.  The veggie mix was delicious, however, the sauce is what really sends this chicken over the top flavor-wise!

Baked Artichoke Chicken

I've been wanting to do more cooking with lentils, but have been kind of at a loss over what to do with them other than toss them in a soup.  I saw this recipe and knew I had to try it.  The original recipe features pancetta instead of bacon, but I had bacon in the fridge so I just subbed it in.  Also, a big thank you to all of you who chimed in on Facebook with helpful hints for preparing dried lentils!  I couldn't find canned lentils (which the recipe called for) anywhere so I stuck with dried and this pasta was delicious.  The bacon lent a fantastic smoky flavor to the sauce that made it pretty irresistible.

Pasta w/ Lentils & Pancetta

This final recipe was my favorite savory dish of the week.  Usually it's a hard choice, and this week there were some great dishes, but the flavor of this lasagna was so incredible it immediately became the reigning favorite.  If you're intimated by the idea of making your own bechamel or cream sauce, this is a great place to start.  It's extremely simple and delicious and they flavor payoff is worth the extra time you spend in assembly!

Creamy Butternut Squash Lasagna

Well, that's it for the week!  I'm already planning on making a sequel batch of those cranberry bars this morning.  I have a good friend coming over to visit and can't wait to enjoy them again over some coffee.  What have you been cooking these days?  I'm always looking for new recipes and am actually trying one next week that a friend sent my way.  Stay tuned and thanks for checking out the blog!

No comments:

Post a Comment