creamy pasta sauce

On nights that I can't think of what to make and I need a last minute (seriously last minute) meal, I often turn to my tried and true creamy pasta sauce. It can virtually go with just about any variation of pasta dishes from just plain pasta to pasta mixed with veggies and/or chicken, shrimp, etc.

The sauce:
2 cups heavy cream
1/2 teaspoon garlic powder
pinch of nutmeg
pinch of dried thyme (or a sprig of fresh)
1/2 cup fine grated parmesan cheese
About 1 or 2 pinches of kosher salt (to taste)

In a small sauce pan, heat and combine cream, garlic, nutmeg and thyme. Heat just to a small simmer. Reduce heat to medium low and add cheese. Cook and stir often for about 15 minutes.

Tonight, I added sautéed veggies.
1 zucchini, chopped
1 yellow squash, chopped
8 oz package button mushrooms
About 5 or 6 petite tomatoes, quartered (or about 1 1/2 cups any tomatoes, cut)
2 teaspoons minced garlic
1 tablespoon olive oil
Fresh ground pepper
Kosher salt

Sauté the squash, mushrooms and garlic in the olive oil for about 5 - 6 minutes, or until mushrooms are tender. Add tomatoes and cook for an additional 1 - 2 minutes. Add fresh ground pepper and salt to taste. Top pasta with sauce and veggies.

apple pecan salad

 You'll need for 2 large or 4 small servings:

About 3 oz. chopped Romain lettuce

About 1 cup baby spinach, stems removed

1/2 apple (Fuji or McIntosh are best), skin removed & chopped

2 Tablespoons candied pecans 

2 Tablespoons Craisins

2 or 3 small white (button) mushrooms, chopped

1 green onion, chopped

Perfect Poppy Seed Dressing

Combine all ingredients and drizzle with dressing just before serving.

Chicken With Wild Rice Soup

This is one of my all time favorite soups. It reminds me of a really great soup and sandwich cafe that you'd go to with your girlfriends for lunch. It's comforting and delicious!

Ingredients

2 cups cooked long-grain & wild rice mix

1 tablespoon olive oil

1 1/2 cup chopped red onion

1 cup chopped celery

1 cup chopped carrot

2 garlic cloves, chopped

1 (8 oz) package mushrooms, chopped

1/4 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

4 cups chicken broth

1 (12 oz) can evaporated milk

3 cups roasted skinless chicken, shredded (you can also just use boiled chicken breasts too)

Brush olive oil onto skin of chicken.

Season chicken breasts with fresh ground pepper and kosher salt. 

Roast @ 350 degrees for 35-45 minutes. Cool. Remove skin and shred.

In a large pot, cook onion, celery, carrot, garlic, and mushrooms in olive oil over medium heat. Cook until onions are tender, about 10 minutes. Add flour, tarragon and thyme into the onion mixture and cook for 1 minute stirring frequently. Add chicken broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or till carrots are tender. Stir in cooked rice and chicken. Cook till thoroughly heated.

I use this brand for the rice. Cook as directed, however don't add the seasoning packet. One box makes 2 cups. You can use any kind.