Hatch Chile Recipes

Hatch season is winding down and I have a few more recipes I wanted to share with you guys. I got another email from Central Market today announcing the arrival of red Hatch Chiles…so, I will probably have a few more evenings of experimentation before the season ends.

The first recipe I adapted from the leftovers of my Hatch Chile Beer Can Chicken dinner, but no worries, you can make the leftover ingredients in no time at all.

Happy Eating! Continue reading

Creamy Farfalle with Turkey

In today’s economic times it’s important to save pennies any way that you can. While preparing my weekly menu I wanted to incorporate as many things from my pantry that I could. I have a tendency to LIVE at the grocery store. Nothing clears my mind like the aisles of a well stocked and diverse foodie heaven, but sometimes I can go a little overboard and tend to spend way too much. Here is what I like to call a pantry recipe, using ingredients that I already have on hand.

*Disclaimer: I didn’t measure the ingredients so these will be estimated to the best of my ability 🙂

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Central Market Cooking Class – Italian Fresh Pasta

This past Monday I took my second cooking class at Central Market, Italian Fresh Pasta, and it was Fabulous!! When deciding which class I was going to take next two things came to mind, my love for pasta, and my desire to squash my fear of homemade dough.

My one and only attempt at making my own dough was for a Cooking Light Chicken Pot Pie recipe. So many things went wrong with that crust and all I can say is that was just simply edible. I definitely wouldn’t fancy myself a baker and my lack of experience has kept me from venturing in to the world of homemade breads and anything in need of a crust. My pizzas always just turn out “okay” and I know it’s because of the frozen pizza crust that I use. I knew I could eventually wrap my mind around these recipes…it would just take some practice.

A pasta class seemed like the perfect solution to my problem. Not only do I love pasta, but I could take my new techniques and try my hand at other homemade doughs. When I got to the class I was really excited but a little apprehensive of the fact that we would be making our pasta in groups. I didn’t know how much I would actually be able to make myself. Needless to say the groups were necessary in order to prepare the amazing menu we would enjoy for dinner in just two and a half hours. Continue reading

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