Sweet Potato Shepherds Pie

I wish I could think of a cool name for this recipe. I made this up last night after stewing about it for awhile. I can't give exact measurements because I didn't really measure anything.

~1 lb leftover roast beef (think it might be good with chunks of ham but I haven't tried it)
2 med - large sweet potatos
3/4 can mushroom soup
handful mushrooms

I had leftover roast beef in the freezer so I thawed it almost all the way and then sawed away at it until it was cut into bite-size chunks. Then I dumped it into my glass 4 cup measuring cup with 3/4 can of cream of mushroom soup watered down to gravy consistency. I heated all that up in the microwave until bubbling.
Meanwhile, I had peeled and diced the sweet potatoes and boiled them in a pot until they were mashable. I mashed them with milk, margarine, salt, pepper and cajun seasoning.
Then I sauted some mushrooms ... I think you could do other veggies but I'm not sure what.
Then I layered the meat/soup mixture on the bottom of a casserole dish, then the mushrooms then the mashed sweet potatoes.
I put it uncovered in a preheated 350 degree oven for about 15 minutes until bubbly and steaming.

We had enough for a generous helping and a half at dinner for 2 people and enough for a small size portion for lunch today.

Enjoy!

Apple Cider Pumpkin Bread

1 1/2 cups apple cider
1 cup pumpkin puree
2 eggs
1/4 cup canola oil
1/2 cup firmly packed brown sugar
1/2 cup grated apple
2 cups flour
2 tsps baking soda
1/2 tsp salt
1/2 tsp ground mace
1/4 tsp ground cloves
1 tsp ground cinnamon

In a saucepan, boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, grated apple and the reduced cider.
In another bowl, whisk together flour baking soda, salt, mace, cloves and cinnamon. Add the flour mixture to the pumpkin mixture and stir until just combined. Transfer batter to a well greased 8x4inch loaf pan and bake in a preheated 350F oven for 1 hour or until a tester comes out clean. Let the bread cool.

Granola

I have been making this granola for a while now and it is awesome! (thanks allrecipes!) I generally half the recipe and it still makes a ton. One of the great things about granola is that it is super flexible, I have used all sorts of nut/fruit combinations and they have all been great.

INGREDIENTS:
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds (I generally use 1/2 cup sunflower seeds and 1/2 cup flax seed
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts (if I don't have walnuts, I just double the pecans)
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup (I love maple and so use 1/2 cup maple syrup and 1/2 cup honey)
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries (can easily use more)

DIRECTIONS:
1.Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2.Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3.Bake in the preheated oven until crispy and toasted, about 40 minutes (the original recipe says 20 min but I think they're crazy!). Stir after about 15-20 and then every 5-10 min. Be sure to keep a close eye on it at the end- it burns quickly! Cool, then stir in the raisins or cranberries before storing in an airtight container.

Pumkin-Chocolate Muffins

Lucas and I made these muffins this morning. They taste great and made our house smells delicious! I doubled the recipe (would have tripled it to use the whole can of pumpkin) and use butterscotch chips. Well.... what are you waiting for....

Insanely Good Pumpkin-Chocolate Muffins (from Food Goodness)

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tbls baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 can pumpkin [edited to clarify that this should be the ‘regular’ size can of pumpkin, not the large variety — the original recipe calls for 1 CUP of pumpkin so if that’s easier use that measurement]
1/2 cup milk
1/2 cup vegetable oil
2 tbls molasses
Some amount of chocolate chips

• Preheat oven to 400˚ and lightly grease a 12 muffin tin.
• Sift (or stir well) flour, sugar, baking powder, salt and spices together in large bowl.• In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
• Pour wet ingredients into the dry and mix.
• Stir in your desired amount of chocolate chips
• Fill the muffin cups 2/3s full.
• Bake 18-20 minutes, until toothpick or knife inserted in center comes out clean.

Chocolate Chocolate Chip Cookies

INGREDIENTS

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

TIPS

I made these last night and they are scrumptious. Our oven is really hot so I definitely only needed to do these for 8 minutes. Be prepared for the batter to be very different then most cookie recipes and for a VERY chocolatey tasting cookie.

Turkey and Pasta with Peanut Sauce

Another pasta dish from the pasta lover over here. I got this receipe from my Better Homes & Gardens cookbook. The red pepper flakes add a nice punch. Make sure all your guests can eat peanut butter before serving this.

6 ounces dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed or one 6 ounce pkg frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tbsp lime juice or lemon juice
1/4 tsp crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and turkey in large colander. Pour hot cooking liquid from pasta over pea pods and turkey in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

Sausage, Spinach and Feta Pasta

I can't remember where I found this recipe but we both love it!!!

1 tsp oil
1 1/4 lbs beef sausages, cut into 1/2 inch slices
1 tbsp oil
1 cup chopped red onion
4 cups fresh spinach leaves, lightly packed
3 cups chopped tomato
1 1/2 tsp dried basil
1/2 cup crumbled feta cheese
1/4 tsp pepper

Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 min, stirring occasionally, until no longer pink. Transfer with slotted spoon to paper towels to drain. Discard drippings.

Heat olive oil in same large frying pan. Add onion. Cook for 5 to 10 minutes, stirring often until soft.

Add spinach, tomato and basil. Heat and stir for about 2 minutes until spinach starts to wilt.

Add sausage, cheese and pepper. Heat and stir about 2 min until heated through and cheese is almost melted.

Serve over pasta.

Calling all Cooks...

Or at least I like to think of myself as a cook :)

Please let me know if you would be interested in sharing your recipes!

Ricotta Cheese Casserole

Here's a recipe from my friend Karin Foster that I quite enjoy. It is also great to make as a gift for someone who has just had a baby etc.

1. Cook 8oz pasta. Drain well & reserve.
2. Prepare sauce: melt 1/4 cup butter in a large saucepan.Add 2 cloves of garlic, finely chopped and1 small onion, chopped. Cook 3-4 min.
3. Add 1/4 cup flour and cook 3 min, stirring often
4. Add 2 cups milk, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and a pinch of cayenne. Bring to a boil. Reduce heat. Cook gently 5 min.
5. Combine pasta with sauce, 8oz ricotta cheese, 2 cups grated mozzarella cheese, 1 can (28oz) tomatoes, drained and coarsely chopped and1/4 cup. chopped fresh parsely
6. Pour into a 9x13 inch baking dish. Sprinkle with 1/4 cup grated Parmesan cheese.
7. Bake in a preheated 350 deg F oven for 25-30 min until bubbling and brown.

Mom's Greatest Cornbread Recipe

I grew up not liking chili at all and loving my mom's cornbread. It was always worth having to smell the chili cooking, just to have the cornbread at dinner :) This recipe is super easy and I really enjoy it. You can reduce the sugar if desired, as it is reasonably sweet.

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
2/3 cup white sugar
1/2 cup oil
2 eggs

Mix milk & cornmeal - set aside for 5 min.
Sift dry ingredients together. Stir eggs & oil into cormeal mixture.
Stir in dry ingredients - stirring until justmoistened {do no beat}
Grease a 9x14x2 inch cake pan.
Bake @ 400F for 30 min.

Chili

The thing I love about chili is that it has lots of flavour and is still super good for you! This chili is great along side my mom's greatest cornbread recipe. I have made this recipe with both beef chunks (inside or outside roast work great) and ground beef: Both work great, but I prefer the the cubed beef. I am not the hugest fan of coriander/cilantro and so generally reduce the amount of both. The last time I made it, I substituted 1 tsp dried cilantro for the coriander and then just skipped the additional fresh cilantro that is suppossed to be added at the end. I really like the lemon juice and honey added at the end. Enjoy!

The Big Chili
-> from Eat, Shrink and Be Merry

1-1/2 pounds stewing beef, cut into 1-inch cubes
1 cup each chopped red and green bell peppers
1 cup chopped red onions
2 cloves garlic, minced
3 cups low-sodium, low-fat beef broth
1-1/2 cups salsa
1 can (19 oz) tomatoes, undrained, cut up
1-1/2 tbsp chili powder
1-1/2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp ground black pepper
1 can (19 oz) black beans, drained and rinsed
1 can (19 oz) red kidney beans, drained and rinsed
1/2 cup chopped, fresh cilantro
2 tbsp lime juice
1 tbsp honey

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over. Add peppers, onions, and garlic. Reduce heat to medium. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander, and black pepper. Bring to a boil. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.
Add beans and simmer for 15 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

Makes 8 servings

What's in it for you?Per serving: 285 calories, 5.7 g fat,1.4 g saturated fat, 28.4 g protein,35 g carbohydrate, 5.3 g fiber,50.2 mg cholesterol, 492.6 mg sodium,% calories from fat: 17

Coconut Curry Chicken Phyllo Rolls

I have been neglecting this site terribly the last few months, but that is all about to change.... :) Here are some new recipes that I tried last week which all turned out fabulously!

Coconut Curried Chicken Phyllo Rolls
-> from Canadian Living

Serving(s):55

Spicy and slightly sweet, these pretty morsels have a creamy consistency from the coconut milk.

Ingredients
• 1 lb (500 g) boneless skinless chicken breasts
• 1/2 tsp (2 mL) cornstarch
• 3/4 cup (175 mL) light coconut milk
• 1 tsp (5 mL) vegetable oil
• 4 tsp (20 mL) mild curry paste or powder
• 4 tsp (20 mL) strained mango chutney
• 1 tbsp (15 mL) lemon or lime juice
• 1/3 cup (75 mL) dried currants (optional)
• 2 tbsp (25 mL) chopped fresh coriander
• 2 tbsp (25 mL) toasted ground almonds
• 11 sheets phyllo pastry
• 1/3 cup (75 mL) butter, melted
• 55 fresh coriander leaves

Preparation
Pour water into large skillet to depth of 2 inches (5 cm); bring to boil. Add chicken; reduce heat and simmer for about 10 minutes or just until no longer pink inside. Drain and let cool; cut into 1/4-inch (5 mm) dice. Set aside.Whisk cornstarch into coconut milk; set aside. In skillet, heat oil over medium heat; cook curry paste, stirring, for 1 minute. Stir in coconut milk and bring to boil, stirring. Stir in chutney and lemon juice just until chutney is dissolved. Remove from heat. Stir in chicken, dried currants (if using), chopped coriander and almonds; let cool. (Filling can be refrigerated in airtight container for up to 12 hours.)Place 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Cut sheet lengthwise into five 2-1/2-inch (6 cm) wide strips; brush lightly with butter.Spoon heaping teaspoonful (5 mL) filling about 1/2 inch (1 cm) from 1 end and sides of each strip. Place coriander leaf in same position at other end.Fold both long sides over centre, covering filling and leaf. Fold end border over filling and roll up to other end. Brush lightly with butter.Place on baking sheet; let cool until butter is hardened. Repeat with remaining phyllo. (Rolls can be prepared to this point and frozen, then stored in layers separated by waxed paper in rigid airtight container for up to 1 week. Do not thaw.)Bake in centre of 375°F (190°C) oven for 15 to 18 minutes for fresh, 20 minutes for frozen, or until golden and crispy. Serve warm or at room temperature.

Tips: You can use regular coconut milk instead of the light. If you can't find either, substitute whipping cream; dissolve cornstarch in 1 tsp (5 mL) water.

Nutritional information
Per piece: about 39 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 8 mg chol, 47 mg sodium. % RDI: 1% iron, 1% vit A.

Pork Tenderloin Risotto Bake
Serving(s) 8

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.

Ingredients
• 2 tbsp (25 mL) extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups (750 mL) sliced mushrooms
• 1/2 tsp (2 mL) each salt and pepper
• 2 cups (500 mL) arborio or other short-grain Italian rice
• 4 cups (1 L) chicken stock
• 3/4 cup (175 mL) white wine or chicken stock
• 1 cup (250 mL) frozen peas
• 3/4 cup (175 mL) grated Parmesan cheese
• 2 pork tenderloins (1-1/2 lb/750 g total)
• 1 tsp (5 mL) dried rosemary, crumbled

Topping:
• 2 cups (500 mL) fresh bread crumbs
• 1/4 cup (50 mL) toasted pine nuts
• 2 tbsp (25 mL) chopped fresh parsley
• 3 tbsp (50 mL) butter, melted

Preparation
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, mushrooms and 1/4 tsp (1 mL) each of the salt and pepper, stirring occasionally, until softened and mushroom liquid is evaporated, about 5 minutes. Add rice; stir to coat grains. Add stock and wine; bring to boil. Cover and reduce heat to low; cook, stirring once, until rice is almost tender, about 10 minutes. Add peas and Parmesan cheese. Scrape into 13- x 9-inch (3 L) glass baking dish.Meanwhile, cut pork into 2-inch (5 cm) thick slices. With meat mallet, pound to 1/4-inch (5 mm) thickness. Sprinkle both sides with rosemary and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; brown pork. Arrange on risotto. Topping: In bowl, stir together bread crumbs, pine nuts and parsley; drizzle with butter, tossing to combine. Sprinkle over pork.

(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to covered baking time.)Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until topping is golden, about 10 minutes.

Nutritional information
Per serving: about 502 cal, 34 g pro, 17 g total fat (6 g sat. fat), 51 g carb, 3 g fibre, 71 mg chol, 867 mg sodium. % RDI: 15% calcium, 24% iron, 7% vit A, 8% vit C, 17% folate.

I tried this last night and it was great!! The risotto had a very nice flavour. I omitted the mushrooms (since we don't like them) and used chicken stock (I prefer white wine but didn't have any). I used dried bread crumbs (definately reduce the amount used) and dried parsely. My only complaint is the the pork was wonderfully moist, but pretty bland- I would definately add some extra spices to the meat next time around.

Greens with Cranberry Poppyseed Dressing

I am always on the look-out for new salad/dressing recipes. This is pretty similar to another recipe that I already make but it was quick and easy to put together. I served it with the omelette folds.

Greens with Cranberry Poppy Seed Dressing

6 cups torn mixed salad greens
1/4 cup toasted chopped pecans

Cranberry Poppy Seed Dressing
1/4 cup coarsely chopped dried cranberries
2 tbsp vegetable oil
2 tbsp white wine vinegar
2 tsp poppy seeds
pinch each salt, pepper and granulated sugar

Cranberry Poppy Seed Dressing: In large bowl, wisk together cranberries, oil, vinegar, poppy seeds, salt, pepper and sugar.

-> Add salad greens and toss to coat. Sprinkle with pecans.

Makes 4 servings

Comments:
-> I used red wine vinegar for this as well
-> had toaste pine nuts and so I used them instead of pecans- I think the pecans would have added more flavour
-> I would guess that this would serve closer to 3 people, but suppose that depends on how much salad you like to eat, as well as how much dressing you like on your salad.

Fresh Salsa Omelette Fold

I tried this recipe the other night out of the March Canadian Living magazine. Brian and I both really enjoyed it- it's a nice variation on the typical omelette. Served with a salad (I'll post the salad recipe I tried out of the same issue), it makes a nice light meal for a hot summer day.

Fresh Salsa Omelette Fold

4 eggs
pinch each, salt and pepper
4 tsp butter
1/2 cup shredded cheddar cheese

Salsa
1 1/2 cup cherry tomatoes, quartered
1/2 cup chopped sweet green pepper
1/3 cup finely chopped red onion
4 tsp chopped fresh coriander or parsley
1 tbsp vegetable oil
1 tbsp white wine vinegar
1/4 tsp each, salt and pepper

Salsa: In bowl, combine tomatoes, green pepper, onion, coriander, oil, vinegar, salt and pepper: set aside.

-> In bowl, whisk together eggs, 2 tbsp water, salt and pepper, just until blended but not frothy.
-> In 8-inch skillet, melt 1 tsp butter over med. heat. Pour one quarter of the egg mixture into skillet; cook until almost set, gently lifting edge with spatula to allow any uncooked egg to flow underneath, about 3 min.
-> Spoon 1/3 cup of the salsa onto half the omelette; sprinkle with 2 tbsp cheese over salsa. Fold uncovered half over top; cook for 2 min. Slide onto plate. Repeat with remaining ingredients. Serve with remaining salsa.

Makes 4 servings

Cooks comments :)
-> I used to roma tomatoes cut into small chunk's as I didn't have cherry tomatoes on hand
-> I didn't have white wine vinegar so I used red wine vinegar instead
-> Brian and I ate 3 between the two of us and bowl of salad, so unless you are serving something else as well, I don't think this recipes serves 4.

Chocolate Chip Cookies

This recipe is awesome and has already been requested by many friends an family members. I now generally use one package of vanilla pudding and the last couple of batches I have used half whole wheat flour and they still turn out great!

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yields: 72 servings

Aussie Chicken

This is one of Brian and my favourite chicken recipes! I have never bothered to pound the chicken, use cheddar cheese and skip the mushrooms (surprise!) and it's turned out fantastic every time!

Aussie Chicken

Rated: 5 out of 5 by 1509 members
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 20 Minutes
Yields: 4 servings

INGREDIENTS:
4 skinless, boneless chicken
breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-
Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Change in plans

I have decided that the easiest way to collect recipes for this site is to give access to the blog to anyone who thinks they may be posting occassionally. (Since I've gotten so many commments/recipes so far!) So please send me an e-mail if you think you might like to post a recipe sometime soon and I'll add you to the list.

Have a great day and happy cooking!

Ham and Asparagus Fettucini

Ham and Asparagus Fettuccini

Prep Time: 5 MinutesCook Time: 15 Minutes
Ready In: 20 MinutesYields: 4 servings

INGREDIENTS:
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
3. Toss pasta and asparagus with sauce and serve immediately.

* All I changed was the amount of spices- I doubled the garlic, pepper and cayenne. But I tend to do this pretty quickly. The result was absolutely fantastic! *

Welcome!

Welcome to Mmm, Mmm, Good! I am hoping that this will be a website where anyone who is interested can share their favourite recipes- newly discovered or tried and true. For now we'll try everyone posting recipes through the comments section on the site but at some point it may make more sense to make those who post more recipes as members of the blog so that you can post directly in the same way I can as "owner". Happy cooking!