Tag Archives: sun dried tomatoes

Pasta and Goodness

This was such a delightful weekend – we had absolutely nothing to do!  After the craziness of the holiday season we look forward to a time when schedules are much more relaxed and the most pressing decision is what’s for supper?  This was another go to the pantry and fridge and see what’s available suppers!  Sometimes those are the best kind!  Penne pasta, walnuts, sun-dried tomatoes, croutons, red onion and  red pepper flakes from the pantry; an orange pepper, pepperoni and mozzarella cheese from the fridge.  Ritchey declared this one of my best pasta dishes ever!

  • 3/4 pound penne pasta
  • salt
  • olive oil
  • 1 large red onion, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 cloves garlic, chopped
  • 30 pepperoni
  • 1 cup of walnuts, roughly chopped
  • 1 cup of sun-dried tomatoes
  • pinch of red pepper flakes, or more
  • parsley
  • 1/4 pound mozzarella cheese, shredded
  • 1 cup croutons, crushed

Bring a large pan of water to boil.  Add a handful of salt and the pasta – cook according to package directions.  In a large skillet over medium-high heat, drizzle olive oil.  Add onions and saute about five minutes.  Add pepper and garlic and saute for an additional two minutes.  Add the pepperoni, walnuts, sun-dried tomatoes and red pepper flakes and cook an additional two or three minutes.  Mix well.  Remove from heat.  Stir in the pasta and parsley.  Top with mozzarella cheese and croutons.  Put under the broiler for just a few minutes – until cheese melts.  Enjoy!

Spicy Turkey Chili

What to do with leftover turkey?  If it’s a damp, chilly evening like it is here in Kentucky tonight, turkey chili is the perfect solution.  Northern beans are cooked to perfection.  Then add cubes of cooked turkey, sauteed onions and garlic, sun dried tomatoes, fire roasted red and yellow peppers – red pepper flakes, cumin and a drizzle of olive oil!  A chunk of good bread and a bottle of wine are all that’s needed to make this meal complete!

Spicy Turkey Chili

  • 1 pound northern beans
  • salt
  • pepper
  • olive oil
  • 1 large sweet onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 12 ounces fire roasted red and yellow peppers, roughly chopped
  • 2 cups cubed turkey
  • two pinches of red pepper flakes – more or less!
  • 1 tablespoon cumin

Rinse beans in a large pan.  Drain.  Add twice the amount of water as beans in the pan.  Bring to a boil, cover and simmer for a couple of hours.  Check beans every 20 minutes – stir and add additional water if needed.  When beans are soft and the soup is thick add salt and pepper to taste.  In a small skillet saute the onion and garlic in a little olive oil.  When the onions have softened add to beans.  Add remaining ingredients and stir.  Cover and let beans cook on low for 10 to 15 minutes or until all ingredients are hot and flavors incorporate.  Enjoy!