Monday, February 25, 2013

Wow, it has been a really long time since I have posted on my blog.  I guess since I stopped scrapping I stopped blogging.  I don't know why.  I have been doing mixed media art and cooking.  I started thinking that "What the Scrap is That?" does'nt just have to be about scrapping right?  It could pretain to scraps of my life.  Saying that - here goes!

Ok, so lately I have really been on a cooking craze!  My husband and been a guinea pig in every sense of the way.  I have found that the best recipes that actually taste like the stars they have been given are from my Epicurious app.  However, I like to try cookbooks as well.  My favorite cooking shows are Iron Chef and Chopped.  I even have Hayden, my nine year old watching.  He loves them, but his favorite is Worst Chefs in America. Anyway, I just order Michael Symon's book "Live to Cook" .

 I tried one of the recipes and I loved it!  Brett, not so much, but then again he does like white sauces for pasta.  In fact, he is more just a meat and potatoes kind of guy.  The reviews are fabulous on it.  Here it is!

steps ingredients per step instructions
  • Kosher Salt
    Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned.
  • 1 quart (4 cup) Heavy Cream
    2 tablespoon Chopped Fresh Rosemary
    Kosher Salt
    While the water is coming to a boil, put the cream, rosemary, and a pinch salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and and simmer to reduce the mixture by half.
  • 2 cup Shredded Roasted Chicken
    Add the chicken to the cream and bring the mixture back to a simmer. Continue cooking until it coats the back of a spoon, about 30 minutes.
  • 1 pound Dried Rigatoni
    Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes. Drain the pasta from the water and add to the sauce.
  • 8 ounce Fresh Goat Cheese (1 cup)
    Black Pepper
    Kosher Salt
    Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer. Adjust seasoning to taste. 
Well, I hope you try it, and I hope you like.  Come back because I plan on posting again.  You'll get to see some of my art work,  more cooking or maybe anything - it will be just "scraps of me".

Thanks for stopping by!

1 comment:

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