I know what some of you are thinking....has cancer forced Robb to explore his feminine side? Basically I like eating, exploring and combining the two as a new sport. Instead of this blog only being about Beth and my trials, let's have a little fun.
Please send us "your favorite recipe", must be family developed...no Rachel Ray or Betty Crocker in this blog.
Here's my favorite recipe for pasta...invented 10/25/2003, patent still pending.
Robb's Pasta Recipe (It's all about the sauce)
1. Make sauce: (wing it amount....you don't want pasta dripping in sauce, but enough to coat it well)
A. In skillet warm Extra Virgin olive oil to cover bottom thinly, butter slab or two to melted.
B. Cut/crush open 2-3 garlic cloves and toss in to infuse the olive oil then remove after 3-4
minutes.
C. Add healthy amount of Sun Dried Tomato Vinagerette salad dressing to pan.
D. Add two heaping gobs of Apricot Preserves, and melt into deal in pan.
E. Once warmed through, add a splash or two of Heavy Whipping Cream, warm.
F. Add Bangkok spices, or Chinese 5-Spice dashes to pan.
G. When all is well developed....Add a dash of Fresh Expresso Roast Coffee Grounds (finely
ground), by sprinkling just a bit over the top of the sauce....don't go crazy but don't be afraid.
2. Cook pasta while making the sauce...if you can't do this, I can't help you.
3. Cook meat of choice in EVOO while making the sauce and pasta...good with grilled chicken
(season s&p to taste)
4. Warm EVOO, onion, garlic cloves first while doing 1, 2 and 3 above, add veggies of choice,
peppers, shrooms, etc.
5. Combine sauce, pasta and veggies...toss.
6. Enjoy and send comments to the Food Network and this blog.
Thanks, Robb
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Hey Robb and Beth,
ReplyDeleteToday's the big "check-in" with the lime green tee...love it! Speaking of recipes, I remember when you made this delicious dish while you were in Auburn. You could easily submit it to Food Network - it's a grand prize winner, to my palate's liking. As your sister, I know I must have a recipe that will give your's some competition. I'll brouse through my file and come up with one. Thanks for the quest!
Sweet picture of the two of you. My thoughts to share with you for this week are: God is never limited by our limitations. His faithfulness, His care, His love - they are all infinite as the value He places on YOU. I'm praying for you and Expecting His Best!
hugs, jules
Hey Robb and Beth,
ReplyDeleteChecking in on ya ... know your busy today... thought you should know though, the President signed the stimulus package today in Denver. (Why Denver????)
I believe I heard a news report that on page 67,832,398, paragraph 34(1)(e)(4)(ii), of the stimulus package included a toxic waste grant for some dude in Wisconsin. Stipulations were for a full overhaul with a report back to the government for any nuclear/chemical threats to our country. It's good to be an American!!!
Love ya,
Norb and Marta
Jordan's Recipe:
ReplyDelete1. Pre-heat oven to 450 degrees.
2. Place frozen Supreme Pizza on middle rack.
3. Cook 14-16 minutes or until cheese is melted.
4. Remove from oven, cut, and add copious amounts of Ranch dressing.
5. Be thankful for Allen metabolism and move on with life.
O.K. I truly don't have an original recipe - I've made adaptaions to many... but I'll share my Crock Pot Meal the whole family likes.
ReplyDeletePineapple Chicken and Sweet Potatoes
1. Combine 2/3 c. flour, 1 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. onion powder, and 1/4 tsp. black pepper in large bowl. Throughly coat the chicken with the flour mixture. Place 3 lg. peeled and sliced sweet potatoes on bottom of slow cooker. Top with 6 boneless, skinless, chicken breast.
2. Combine 1 can cream of chicken soup, 1/2 cup pineapple juice, 1/4 pd. sliced mushrooms,
remaining 3 Tbsp. of flour, 2 Tbsp. brown sugar, and 1/2 tsp.grated orange peel in medium bowl; stir well. Pour mixture over chicken.
3. Cover; cook on low 8 to 10 hrs. or on high for 3 to 4 hours. Serve chicken with sauce and rice.
Enjoy the soul-ful comfort meal. jules