Grand Central Market, NYC

When traveling to NYC we like staying in the middle of midtown Manhattan, close to Grand Central Station. As we make our way in or out of the station, depending on the time of day, we enjoy wandering through Grand Central Market. This small, but super varied market is filled with delicacies galore from around the city.

Bacon Florentine Pasta

Traveling through Italy taught me how quick and easy it is to cook pasta with fresh ingredients. Of course sitting at a side walk trattoria off of the Piazza Narvona gives GREAT inspiration! If you've never cooked with fresh spinach you will be surprised at how much it wilts and cooks down - so don't be intimidated by the 3 cups used in this recipe. Top this pasta dish with a couple of grilled chicken breasts, or the oh so very Italian bistecca, and you've got one fantastic speedy meal! ENJOY!

Sausage Crescent Cheese Balls

Mr.P and I decided to make a few improvements in our home before the coming holidays. But let me just say, remodeling is never as easy as one thinks it's going to be! At least that's what we have found to be true. Leaving very little precious time for blogging. So what's a blogger to do?

TABLE FOR TWO: Spinach-Stuffed Chicken Breasts

Planning a cozy weekend in? Why not make reservations at your own place tonight? This delectable rolled chicken dish serves up just enough for two; you and your dinner date!  ENJOY!

SPINACH-STUFFED CHICKEN BREASTS

This chicken recipe not only taste fantastic, but it is incredibly easy to prepare. Do your prep-work before leaving for work and pop it into the oven when you walk in the door. By the time you change your clothes your dinner will be waiting for you. Serve these chicken breast with a simple rice pilaf and green salad. Your 'date' will be most impressed!

SERVES 2

INGREDIENTS

• 1/3 cups  water

• 2 tablespoons Italian Roasted Red Pepper Dressing, divided

• 2 cups spinach leaves, stems removed and chopped

• 2/3 cup stuffing mix for chicken

• 2 tablespoons coarsely chopped roasted red peppers 

• 2 small  boneless skinless chicken breast halves, pounded to 1/4-inch thickness

• 1/4 cup Mozzarella Cheese, shredded

WHAT TO DO

• Heat oven to 350ºF.

• Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.

• Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.

• Bake 30 minutes. Top with cheese; bake additional 5 minutes or until melted.

TIPS FROM ME TO YOU

• To keep your work area clean place your chicken breasts in a freezer resealable plastic bag. Then pound with a metal mallet, rolling pin or even a can of vegetables.
• I buy roasted red peppers in a jar, they last forever in the fridge. I use them in everything from sandwiches to salads and dishes such as this.
• This chicken rolls can be prepared 24 hours in advanced for quick and easy dinning. Roll them up, place seam side down in your baking dish, cover with plastic wrap and pop them in your fridge.

MAKE A DATE WITH YOUR SWEETIE FOR THIS WEEKEND...

...YOU'LL BE GLAD YA DID!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

Bacon and Egg Muffins and The BIG DIG!

Today has been a busy one here at Porter Central. Starting early and ending entirely too late. In between, I have washed, dried and put away clothes.....and I think Mr.P's ADD has rubbed off on me because in the midst of ALL that I decided my closet needed it's bi-yearly overhaul, which then led quickly to the drawers. I had two meetings today and made it to one. Ran by the Goodwill, I have been on the hunt for old candlesticks to paint or stickle. Cooked a loaf of banana bread only to realize that the element in my oven is ka-PUT...ran out again to pick up a new element. And now for the last hour  have been on the looking for my tropical banana bread recipe. And may I just say that digging through recipes when you are hungry is NOT the most intelligent idea. I still have NOT found my recipe and about ready to eat the wallpaper!

Three Cheese Pasta Bake

Is there anything better than homemade macaroni and cheese? It has to be the ultimate cold weather, go-to comfort food. It provides us with a sense of nostalgia and self-satisfaction. Comfort food is not designed to be especially healthy or politically correct, if a food CAN be politically correct, but it supplies us with a welcomed vacation from the stresses of the outside world. A mental vacation that takes us to a place where we can remember our love of food and growing up.  Comfort foods are essential for anyone wanting a "little taste of home". This delicious mac-n-cheese dish is my version of the traditional tried and true recipe. It is easy to prepare and perfect for a weeknight family dinner.

THREE CHEESE PASTA BAKE

This is NOT yo mama's macaroni and cheese!

SERVES 8 - 10 as a side

INGREDIENTS

• 1 (16-ounce) package ziti or rigatoni
• 2 (10-ounce) containers refrigerated Alfredo sauce, I use Buitoni* 
• 1 (8-ounce) container sour cream 
• 1 (15-ounce) container ricotta cheese
• 2 large eggs, lightly beaten 
• 1/4 cup grated Parmesan cheese 
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese

     WHAT TO DO

• Prepare ziti according to package directions; drain and return to pot.
• Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
• Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
• Bake at 350° for 30 minutes or until bubbly.

Wonderful paired with grilled chicken and a green salad! ENJOY!!
*I used Buitoni alfredo sauce.