Finally Updating

On October 29, 2009 Isabella Rose entered our life. She is beautiful and perfect, I couldn't ask for a better daughter.

Anyway, I have a new recipe to post.

The original came from my mom and I made 2 little changes. No pictures but it is really good. And I had to cut out all red sauces due to nursing but this one seems okay with Bella. Plus its fast and easy.

2 boneless/skinless chicken breast cleaned and cut into thin strips
Salt/Black Pepper/Paprika/Garlic Powder/Onion Powder
EVOO
1/2 cup white wine
8 oz tomato sauce
1 cup heavy cream
Fresh parsley and basil chopped, about a hand full
1/2 bag egg noodles

Boil a pot of water and cook egg noodles

Pour a bit of EVOO in the bottom of a pan, just enough to cover bottom.
Season chicken with s, bp, p, gp, and op then add to pan. Cover and cook until done, flipping as needed.
Add wine and let simmer until reduced by about half.
Add tomato sauce and cream. Mix. Add parsley and basil.
Let heat up while stirring. Add S&P if needed.

Sprinkle with parm. cheese and serve.

Creamy Basil Tomato Soup with Gorgonzola

The original recipe was from sparkrecipes.com and I am posting but this batch had way too much gorgonzola cheese for me. Might have been better without so much cheese.

56 oz diced tomatoes, no salt added, drained
1 tsp EVOO
2 tbsp tomato paste
6 cloves garlic - pressed
1 pint fat free half/half
2 tbsp fresh chopped basil leaves (I used 1/4 cup)
3/4 cup cumbled gorgonzola (I used 4 oz)

Pulse the drained tomatoes in a food processor until smooth.

Cook garlic, EVOO, and tomato paste in saucepan over medium heat about 2 minutes stirring constantly.

Stir in pureed tomatoes and cook about 5 minutes or until bubbly. Stir in cheese and mix until its all melted.

Add 1 pint of half and half and remove from heat before boiling.

Stir in basil and serve. I added some crouton and parm cheese on top of mine.