Sunday, April 26, 2015

Ruthie's Roman Roundup

One of the local card players is a fierce competitor named Ruth. Could not ask for a sweeter person, but stand back when it comes to cards. Ruth has helped slave many times with suggestions on what to call recipes and offered suggestions on food combinations. So Ruth this casserole is named for you.

Simple ingredients, excellent tastes. Most pasta dishes are expected to be either red tomato sauce or a bright yellow cheese. This has both tomatoes and cheese but with a grown up taste that sets it apart. Serve this with a nice salad and some crusty garlic bread and sit back while the compliments fly.

1 tub Mascarpone Cheese, at room temperature
2 tbs lemon juice
3 boneless skinless chicken breasts
3 Tbs olive oil
1 yellow onion
10oz bag for fresh spinach
1 can diced tomatoes, well drained
½ pkg. of Pasta
½ tsp garlic powder
2 Tbs honey.


Do your cutting: Cut the onion into chunks and the chicken into 2 inch pieces. Sprinkle with kosher salt and poultry seasonings. 

Run a pizza cutter through the spinach.

Bring a pasta pot of salted water to a boil.
Combine the lemon juice, mascarpone, garlic powder, and honey in a bowl, then whisk to combine. (When using honey, spray the measuring spoon first and the gooey stuff will slide right out.)
Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain.

Meanwhile, heat the oil in a large dutch oven and cook the onion and chicken until it is cooked through and just beginning to brown, 10 -12 minutes. Stirring occasionally. Then adjust the season with salt and pepper if needed.
When chicken is cooked, add the cooked pasta and stir. 

Next, the diced tomatoes. 

Add the spinach in small handfuls; mixing in as you go. Take your time or you will end up with spinach all over the place. It will wilt fairly fast.
Once it is mixed, stir in the mascarpone mixture. Turn down to a simmer and cover for about 7 to 10 minutes. 

Place salad on the table, the hot bread, then serve the casserole. If you like you can top with grated Parmesan cheese or sauteed breadcrumbs to look fancy.

It was an honor to get to dedicate this to a fine lady with a great sense of humor, Ruth!
How about a nice instrumental to play while stirring the pot!

As always slave serves its Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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