Fire-Roasted Tomato and Spinach Pasta

Good morning from Applejack Lane.  This dish was the recipe of the month at the Lifetime gym at Augusta Health.  It is simple and delicious.

Fire Roasted Tomato and Spinach Pasta

 6 ounces linguine pasta

1 tablespoon olive oil

3 cloves of garlic, minced

1 (14.5 ounce) can fire-roasted diced tomatoes with juice

1 (9 ounce) box frozen creamed spinach, thawed

salt and pepper to taste

Cook the linguine to package directions.Drain well.

Meanwhile, heat the olive oil in a large saucepan over medium heat.  Stir in the garlic and cook until softened, about 3 minutes.  Stir in the fire-roasted tomatoes and bring to a simmer.  Cook 1 minute before adding the creamed spinach.  Cook and stir 5 minutes.  Season to taste with salt and pepper.  Stir in the drained linguine into the tomato sauce before serving.

Enjoy!

Have a Boo-ti-ful Day!

This is one  of my favorite new things at the store for Halloween.  I think he makes a great addition to any table top design for the season.
I hope everyone has a Boo-ti-ful day!

Soup For Autumn Sundays

In the Autumn, cool weather means soup is a great meal for Sunday evenings at  Applejack Lane. I found this recipe in  Christmas with Southern Living 2001 and have wanted to try this recipe for some time.

Black-Eyed Pea and Sausage Soup

1 pound smoked sausage, sliced
2 teaspoons vegetable oil
1 large onion, chopped
3 carrots, coarsely chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 large green bell pepper, chopped
2 (15 oz.) cans black-eyed peas, rinsed and drained
3 (14 1/2 oz.) cans beef broth
1 (14 1/2 oz). can diced tomatoes with basil, garlic, and oregano, undrained
1 (16 oz.) jar chipotle-flavored salsa*
1/2 teaspoon salt
1/4 teaspoon pepper

Cook sausage in oil in a large Dutch oven, stirring until it browns.  Remove sausage, reserving drippings in pan.  Add onion, carrots, bell pepper, garlic, and celery.  Saute' over medium-high heat 8 minutes or until vegetables are tender.  Stir in sausage, peas, broth, and tomatoes.  Bring to a boil.  Cover;  reduce heat, and simmer 35 minutes.  Stir in salsa, salt, and pepper.  Simmer 10 more minutes.  Yield 10 cups.

*If desired, a milder salsa can be substituted.

Hi Ho, Hi Ho, It's Off To Work I Go!

Mr. Kahlo is back at Applejack Lane and is ready to go to work this morning at the Hallmark shop as a greeter. 

Have a great Monday!

Autumn Sunday Dessert

Good morning from  Applejack Lane.  I found a new bread pudding recipe to try out last Sunday.  It is wonderful!  I've made it twice already-once for company and once for us.

Cinnamon-Apple Bread Pudding With Hot Caramel Sauce

1 loaf cinnamon swirl bread, cubed-I used Pepperidge Farm Cinnamon Swirl Bread
2 cups milk
4 eggs, beaten
1 cup applesauce
1 cup sugar
2 T. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 cup butter melted and cooled

Place bread cubes in a bowl and add milk to soak.  In a separate bowl, combine the eggs, applesauce, sugar, vanilla, and spices.  Drizzle the melted butter over  the bread and toss.  Add egg mixture to the bread and stir well.  Let stand 10 minutes.  Place in a buttered 13 x 9 pan.  Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean. Cool.

Caramel Sauce
18 oz. container of caramel apple dip_ I used Marzetti's Caramel Apple Dip
1/4 cup Half and Half
Cook over low heat until warm and smooth.  Add more Half and Half if it is too thick. (I used about half of the caramel apple dip for each time I made the bread pudding.)

Thanks for stopping by Applejack Lane.