Mad Housewife

This is my last post for the night.  I have been debating whether or not I should share a wine suggestion.  This one is too good not too.  So it's not like a I know a lot about wine, smells, flavors, etc.  I just know what I like, and what I don't like.  My wine palette has grown a lot, and changed as well.  Just when I thought I never wanted to have another glass of Merlot wine (way too sweet for me), I came across this bottle.  Its very full bodied and has a great taste.  If you like wine, give it a try.  Let me know what you think.  I have been picking it up at Fred Meyers, its been on sale for around $7 a bottle for the last month.  I know - its a cheaper wine, but its GREAT.  Try it!

Here is a link to their site.  The bottles are cute.  I know, you should never judge wine or a book by the cover.  Well I do it anyways.  It works for me. =)

Salmon Pasta

This is a recipe I threw together a long time ago. Every time I make it, something varies.  Add whatever vegetables you want.  Right now I love artichoke hearts, so the below could not go without.  I usually add tomato and green onion, opposed to the artichoke hearts and asparagus.


Ingredients:
2 fillets of smoked salmon (I am fortunate enough to have fresh from my dad)
2 cups sour cream
3 cloves garlic
1/4 cup butter
salt and pepper
1/2 cup grated Parmesan cheese
1 can artichoke hearts, drained and cut in half
1/2 cup asparagus, cut into small pieces
1 bunch green onion


Let the butter melt over medium heat, add in garlic, and salt.  Saute until you start to smell the garlic.  Add in the sour cream and place a lid over the pan.  Let the sour cream and butter cook down together.  If needed, add a  little bit of milk.  This should take about 15 to 20 minutes of simmering.  Make sure you taste it at this point and the sour cream taste has weakened.  Once it has simmered, add in ingredients.  Let everything simmer for about 10 minutes to heat thoroughly.  Make sure you keep the salmon in chunks.  You do not want to break up the pieces beyond bite size. 


Serve over fettuccine noodles cooked according to packaged directions.  Garnish with parsley and Parmesan cheese.

Pita Chicken

I got this recipe from my sister awhile ago.  I like making this because its easy, and when I almost to the bottom of the bag of Stacy's Pita chips, I can use them for something!  It's kind of similar to the crunchy bake chicken recipe, but there is a different flavor.  Try using the flavored pita chips as well, Parmesan Garlic would be delicious!


Ingredients:


1 1/2 cups crushed pita chips (you want the pieces small, but not like bread crumbs)
2 eggs
salt and pepper
4 chicken breasts, pounded out 


Preheat oven to 350.  Combine pita chips with salt and pepper in a bowl.  Beat eggs in separate bowl.  Pound the chicken breasts out to about 1/2 in thickness.  Coat in egg and then with pita chips.  Place in a sprayed glass pan for baking.  Bake for about 20 minutes, or until the pita chips begin to brown.

Orzo Pasta

Orzo pasta is one my new favorite side dishes.  You are able to add anything you want really; cheeses, vegetable, etc. So this isn't really a recipe but a suggestion for mixing up your meals.  Its a nice break from the usual rice, potatoes, or pasta.  When cooking your Orzo, opposed to using just water for cooking, replace half the amount of water with chicken broth.  When the Orzo is almost done, add in the vegetables to allow them to heat thoroughly.

In the above picture, I had mixed artichoke hearts, green olives and spinach.  I would also suggest bacon.  Bacon makes everything taste great.   

Peanut Brittle

This peanut brittle recipe is from my friends mom.  When I first met my friend, around 5 or 6 years ago, her mom gave my family her peanut brittle, and we have been hooked ever since.  This year she gave me the recipe and I just gave it a try.  This was a lot easier to make than expected (the hardest part is stirring).

Ingredients:

2 cups sugar

1 cup light corn syrup

1/4 cup butter

1/2 teaspoon salt

16 oz bag raw peanuts (make sure you get raw!)

1 1/2 teaspoon baking soda

Cook sugar, corn syrup, butter and salt over medium-high heat in a 3 quart sauce pan.  Stir continuously until you reach 275 degrees on a candy thermometer.  At 275, add in peanuts and continue to stir to 295 degrees.  Remove from heat and add in baking soda.  Pour on 2 cookie sheets, I used parchment paper to cover mine.  Break up when cools.

Over all, it took me about 20 minutes and a little bit of help from my husband.  I would suggest an extra pair of hands, to help with the stirring and thermometer.