Capellini Pomodoro with Italian Herb Chicken #SundaySupper #SauteExpress

I cook dinner 6 nights a week for my little family of 3.  I'm not going to lie, y'all, I sometimes get tired of cooking.  The thought of having to remember to marinate meat or put together some multi-step casserole & then wait for it to actually cook.  It's all just too much work some days.  Honestly, there are days that putting together a sandwich requires too much energy!

You know what I found though?  Have y'all seen these little boxes popping up in the dairy section of your grocery stores yet?

 

Next time you're at the store, you should totally pick up a box!  I think Land O Lakes® made these little Sauté Express® Sauté Starters just for me.  And maybe for other moms {and dads} too.  But mainly me.  

I do not kid when I say that the Sauté Express® Sauté Starter was so easy to use!  I made a healthy, great tasting dinner for my family in less than 30 minutes & the only thing I had to remember to do was take the chicken out of the freezer!  Seriously, all you have to do is pop one of those squares of butter that already has the olive oil, herbs & spices combined with it, into your non-stick skillet, then just add your chicken, pork or seafood & you are good to go!  

No more worrying about how long your chicken has to marinate or making sure you have 10 different spices in your spice rack.  The Sauté Express® Sauté Starter has you covered!

I used the Italian Herb Sauté Express® to make one of my favorite dishes that I get on the rare occasion the Hubs & I go out to eat at an Italian restaurant.  I'm not biased or anything but I kinda liked my version better.

 

 

Now that I've bragged all about the new Sauté Express® Sauté Starters, I get to give one away too!!  Land O Lakes® is going to give one of my lucky readers a FREE coupon so you can go & try these out for yourself!!  You want to know how simple it is for you to enter to win??  All you have to do is leave me a comment!!!

Out of the 4 varieties of  Land O Lakes® Sauté Express® Sauté Starters ~

*Italian Herb

*Garlic & Herb

*Savory Butter & Olive Oil

*Lemon Pepper

~ which do you want to try first??

 

*Giveaway is open to US Residents only.  Comment must be made before 11:59 pm CST on Saturday February 2, 2013. Winner will be notified via email.

 

Want to see even more amazing recipes made using Land O Lakes® Sauté Express® Sauté Starters?  Be sure to stop by each of my fellow #SundaySupper Contributers blogs & see what they cooked up!!

Sauté Express^® Chicken Recipes:

 

Chicken Florentine Pasta by Supper for a Steal
Creamy Lemon-Chicken w/ Artichokes by girlichef
Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals
Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom
Garlic and Herb Chicken Fettuccine by in the Kitchen with KP
Italian Chicken Pasta Wrap by Big Bears Wife
Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker
Creamy Chicken Enchiladas by That Skinny Chick can bake
Shells with Chicken and Pancetta by The Foodie Army Wife
Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen
Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

 

Sauté Express^® Fish and Seafood Recipes:

 

Easy Cajun Shrimp Pilaf by Daily Dish Recipes
Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen
Cod Fillet with Lemon Pepper Ginger Sauce by Kimchi Mom
Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends
Blackened Tilapia Po’ Boys by Juanita’s Cocina
Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

 

Sauté Express^® Ham and Pork Recipes:

 

Ham and Vegetable Frittata by Magnolia Days
Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey
Skillet Lemon Pepper Pork and Orzo by Family Foodie

 

 

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

 

 

Also be sure to stop by & visit Land O Lakes® to see their recipe creations!

Facebook: http://www.facebook.com/LandOLakes

Twitter: @landolakesktchn

Pinterest: @landolakesktchn

Instagram:@landolakesktchn

Website: http://www.landolakes.com/product/sauteexpress

 

Disclosure: 

The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

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Bouchon Bakery Oatmeal Raisin Cookies by Wendy @ The Weekend Gourmet

I’m so excited to share one of my favorite cookie recipes with Jaime’s readers today! In 2009, my husband and I vacationed in Napa Valley…and one of the places we visited was Thomas Keller’s Bouchon Bakery in Yountville…so many awesome baked goodies!! Michael’s all-time-favorite cookie is oatmeal raisin, and he proclaimed Bouchon’s amazing. It wasn’t hard to see why: they were buttery and full of raisins. He gave me the new Bouchon Bakery cookbook for Christmas last month…and I’m sure you can figure out which recipe he asked me to make first. I whipped up a batch of these amazing oatmeal cookies last weekend, and I’m thrilled to share the recipe with you today!

 

Since these cookies are so delicious, I only made two tiny tweaks to the original recipe: I didn’t have the vanilla paste called for in the recipe, so I used high-quality bourbon vanilla instead. I also added 2-3 grates of fresh nutmeg to complement the generous amount of cinnamon in the recipe. These cookies are buttery and delicious…and quite large. Be aware that the measurements for the ingredients in this recipe are very specific – and a bit unorthodox. Trust me: the extra time it takes to measure everything precisely is worth it! This recipe makes 1 dozen large cookies, so one or two with a cold glass of milk should satisfy even the biggest cookie monsters in your life!

Bouchon Bakery Oatmeal Raisin Cookies

 

 

Barely tweaked from Bouchon Bakery

 

Step 1:

Add 6 tbs. softened unsalted butter to a mixing bowl and beat on medium speed until pale yellow and fluffy – about 2-3 minutes. Whisk together in a small bowl: 1/2 cup+ 3 .5 tbs. light brown sugar (lightly packed) and 1/4 cup+ 1.5 tbs. granulated sugar. Scrape the butter down the sides of the mixing bowl, then add the sugar mixture to the mixing bowl. Beat on medium speed for 3-4 minutes, scraping the bowl once halfway through.

Step 2:

Scrape down the side of the bowl one more time, and then add the following wet ingredients to the mixing bowl: 1 large egg (room temperature) and 1 tbs. good-quality bourbon vanilla. Mix for 15-30 seconds on low speed…just until the eggs and vanilla are incorporated. It’s ok if the mixture looks “broken” – the important thing is not to whip it into a frenzy!

Step 3:

Whisk the following dry ingredients in a small bowl: 1 cup + 1 tsp. AP flour, 1 tbs. ground cinnamon (Vietnamese high-oil cinnamon is my preferred type), 3-4 grates fresh nutmeg, 1.5 tsp. baking soda, and 1 ¼ tsp. kosher salt. Add the dry ingredients to the mixing bowl in two additions, mixing on low speed for 15-30 seconds after each addition. Be sure to scrape the bottom of the bowl between additions to make sure there are no dry ingredients left on the bottom.

Step 4:

Add 2 cups old-fashioned oats to the mixing bowl and incorporate on low speed for 10 seconds. Finally, add 1 cup mixed raisins – I used ½ cup regular raisins and ½ cup golden raisins. Incorporate the raisins into the cookie dough on low speed for 10 seconds. Refrigerate the dough for 30 minutes.

Step 5:

Preheat oven to 325, and line a large baking sheet with parchment or a Silpat. Divide the chilled dough into 12 even pieces – about 2 tbs. – and roll into balls. Place the cookies on the baking sheet, leaving plenty of room for them to spread as they bake. For reference, I placed six balls of dough on a 15-inch rimmed baking sheet. Bake the cookies for 18-20 minutes, rotating the pan halfway through the baking time for even browning.

Step 6:

Set the pan on a cooling rack and let the cookies cool for 5-10 minutes. Carefully remove the cookies from the pan with a spatula and let them cool completely on the rack. Chef Keller says these cookies are best enjoyed on the day they are made, but can be stored in an airtight container for up to 3 days. I can vouch that they are still tasty 2-3 days after baking, and they become chewier with time.

 

Note:

You can also make REALLY big cookies by dividing the dough into six portions using a #10 ice cream scoop. You can cook three cookies at a time by placing one ball of dough in the upper left corner of the pan, one ball of dough in the lower right corner of the pan, and one ball of dough in the center of the pan. Bake for 21-23 minutes, rotating the pan halfway through the baking time.

These cookies are so good – crisp edges, chewy middles…and raisins in every bite! I loved the spiciness that the cinnamon provided, and the warmth and background flavor from the nutmeg worked really well. All you need is an ice-cold glass of milk, and you’re ready for dessert…or a great afternoon snack. I hope you give these cookies a try really soon.

 

If you liked this recipe, head over to The Weekend Gourmet to check out the rest of Wendy's creations.  You can also stay up to date with her latest recipes by joining any of her social networks:

 

Facebook * Twitter * Pinterest



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Let Me Pintroduce You

Good morning everyone!!  Carrie from Frugal Foodie Mama and I are so happy to have you here for our first ever Let Me Pintroduce Party! :)

<a href="http://www.momstestkitchen.com/p/let-me-pintroduce-you.html"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcwB-0ep2Kf0xWMBCKrY3LigrVE-3MUVQfEZR_Ut7jMq8riSM3ht37HeEJdGZgT9pqFRJ8Bjw7fpsT0zuVI4sJY1Mj95Riluz9mglnmvE6JK02Umz3HZi3L3Y6zhtGvyr_KH46DEky-0/s1600/PINTRODUCE.png" border="0"/> </a>

Carrie and I originally brainstormed the idea for a Pinterest linky party when the two of us were emailing back and forth one day after discovering how much of our blog traffic was a direct result of some of our recipe posts being pinned and then repinned and then repinned again on Pinterest.  We thought why not host a monthly Pinterest party???

 And thus, Let Me Pintroduce You was born! 

Let Me Pintroduce You will be a networking party strictly for growing your Pinterest followers!  The party will happen the last Friday of every month!

Say hello to this month's co-host, Terri from Rambling Momma!  She is also Carrie's January Friendship Bread sponsor.  Pop on over to her corner of the blog world and say hi! :)

So, how does the Let Me Pintroduce You Party work?  Easy!

• Please follow Carrie (Frugal Foodie Mama) and Jaime (Mom's Test Kitchen), and this month's co-host Terri (Rambling Momma) on Pinterest.
• Try to follow at least two other Pinterest accounts that have linked up and maybe repin a few things that catch your eye while you are at. ;)
• Grab our button above and slap it on your sidebar or your party page on your blog.  Help us spread the word! 
• Be sure to link up your main Boards page of your Pinterest account only, not individual board pages.
• Send out a tweet & let the Twitterverse know that we would like to Pintroduce them to everyone! (Just use that handy little Tweet button below. ;) )

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