Carrot Salad

4-5 carrots, peeled and grated
1/2 cup raisins
1/3 cup pineapple chunks (canned is ok)
1/2 cup mayonnaise
1/4 sour cream
Salt & pepper

Mix together all the ingredients in a large mixing bowl. Stir until everything is coated with the mayo and sour cream. Serve cold or at room temperature.

*This is a great salad to make for a party or a picnic. It's so fresh and healthy, everyone will love it. And if you let it sit in the fridge overnight, all those flavors will meld together and will become even tastier! Honestly, the hardest part about this salad is grating the carrots. But, if you've got a food processor with a grater attachment, it makes it even easier. Be sure to grate the carrots long-ways to make nice long strands, almost like noodles. Enjoy this one!

And our hope for you is firm, because we know that just as you share in our sufferings, so also you share in our comfort. 2 Corinthians 1:7

Svedish Meatballs

For the meatballs:
1 cup fresh breadcrumbs (2 slices bread in food processor)
1/3 cup milk
2 tbsp butter, divided
1 small shallot, diced fine
1 lb ground beef
1 egg, slightly beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp paprika

For the sauce:
2 tbsp flour
1 cup beef stock or broth
4 oz sour cream (about 1/2 cup)

In a small pan, melt 1 tbsp butter and saute the shallot until soft. Remove from pan and set aside.
In a large bowl, soak the breadcrumbs in the milk for about 2 minutes. Add the remaining ingredients including the shallot into the bowl. Mix until well combined. Shape into small meatballs.
Melt the other tbsp butter in a large frying pan and cook the meatballs on all sides until no longer pink in the middle. Remove from pan.
Whisk in the flour and stir for 1 minute. Add the beef broth and whisk to get out any lumps. Stir until thick. Add the sour cream and bring to a boil. Add the meatballs back in, cover, and simmer for 5 minutes.
Serve over egg noodles, or just by themselves as an appetizer!

*Oh baby do I love Swedish meatballs. My mom used to make them for us when we were kids, but not often, so it was a treat when she made it. I just love the thick sauce, and the soft tender meatballs. This recipe is not hard to make at all. It always seemed a little daunting to me as a kid, but now that I'm all grown up, and I have made this recipe myself, it's easier than it looks! The milk-soaked bread really does keep the meatballs moist. And you can use any bread you have around the house. I used wheat bread for this particular batch, and it turned out fine! This recipe makes about 20 small meatballs.

Therefore, I urge you, brothers, in view of God's mercy, to offer your bodies as living sacrifices, holy and pleasing to God—this is your spiritual act of worship. Romans 12:1

Aubrey's Peanut Butter Cups

About 1 bag chocolate melting pieces (or 2 cups) NOT chocolate chips!
1 cup peanut butter
About 1 cup powdered sugar
Mini muffin tray and paper liners

Pour about an inch of water into a medium-sized pot and place a bowl over the pot to make a double-boiler. Turn the heat on low and bring the water to a simmer. Melt the chocolate in the bowl until smooth and completely melted.
Place the paper liners in each cup of the mini muffin tray. Drop about 1 small spoonful into each cup (about halfway up the side). With your spoon, push the chocolate up the sides of the cups to make sort of a well in the cups. Place the tray in the fridge for 5 minutes or more to harden.
Meanwhile, make the peanut butter filling. Mix together the peanut butter with the powdered sugar, mixing in a little bit of the sugar at a time until the peanut butter is like soft dough. Take the hardened cups out of the fridge and drop in about a teaspoon of the peanut butter in each cup. Flatten it down with your spoon, and make sure it will not poke up out of the top.
Melt some more chocolate (if needed) in your double-boiler. Pour enough chocolate over the tops of the cups to cover the peanut butter and to "seal off" the cups. Place back in the fridge and let harden for about 10 minutes.
Keep in the fridge in a zip-top bag or plastic container.

*These peanut butter cups take a little bit of work, but are well worth the effort. Who doesn't like homemade candy? You could even use the bigger muffin tins if you wanted, but just spread the chocolate and peanut butter a little thinner - like a real peanut butter cup. This is a fun thing to do with kids on a lazy Saturday afternoon. They can help you stir the melted chocolate, stir the peanut butter mixture and help you drop in the chocolate and peanut butter in each of the cups. I used a mixture of milk and dark chocolate, but you can use whatever you like. You can even use white chocolate! The chocolate I used can be found at most craft stores in the baking section. They are usually close to the chocolate molds that they have, and are available in lots of different colors. You could make them different colors for different holidays even! Try making these yummy peanut butter cups at home - it's guaranteed to make you smile!

For the word of God is living and active. Sharper than any double-edged sword, it penetrates even to dividing soul and spirit, joints and marrow; it judges the thoughts and attitudes of the heart. Hebrews 4:12

Punkin' Pie

2 eggs, lightly beaten
1 15oz can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 12oz can evaporated milk
9" unbaked pie shell

Preheat oven to 425 degrees.
Combine filling ingredients in the order given. Pour into pie shell. Bake 15 minutes at 425, then reduce heat to 350 degrees and bake for 40-50 more minutes, or until pie is set and knife inserted near center comes out clean.
Cool completely and serve with whipped cream.

*To me, nothing says holidays like pumpkin pie. I think pumpkin pie has got to be my favorite pie. For one, because it is so easy to make, and two, it is so smooth and custardy. I just love it. Why is this recipe called "Punkin' Pie?" That's what I always called it growing up, and even to this day. Stay tuned because I am going to be experimenting with new ways to use pumpkin here on NJ Fresh. Pie is great, but there are lots of other great recipes that use pumpkin that I am dying to try. With Thanksgiving nipping at my heels, I've got to start testing recipes now!

The fear of the LORD is the beginning of wisdom, and knowledge of the Holy One is understanding. Proverbs 9:10

Jersey Fresh Tip #7

SALTY WATER BOILS FASTER?

You have probably heard and/or seen that you should put salt in your pot of water if you're making pasta or boiling potatoes, or something like that. I know I have heard a few different reasons: the salt will season your food, the salt makes the water boil faster, etc.
Well, while those are good reasons, and are partly true, the REAL reason to put salt in your pasta (or whatever) water is because it allows the water to boil at a lower temperature. It doesn't necessarily boil faster, just "cooler." It also helps to season your food, so it's kind of an added bonus.
The bottom line? When you put a pot of water on to boil for pasta, potatoes, or whatever - throw a generous amount of salt in there before you turn the heat on. For small pots, I would say about 2 tbsp would do the trick. For medium pots, a small handful, and for big pots, a good handful.
And if you haven't done so already, make the switch from table salt to Kosher salt. Table salt is very fine grains and has iodine in it, which doesn't hurt anything, but Kosher salt is just salt, and the grains are a little bigger. They stick to food better and quite honestly, it's cheaper. Kosher salt doesn't do so well from a shaker like table salt, so you will have to use your fingers to dish out the salt, but hey, that's the fun of it!

New Jersey Clam Chowder

I apologize for not having a picture for this recipe! I was too busy eating the soup, I forgot to take the picture!

Just like the stuff from New England, only from Jersey!
*Makes about 5 quarts*

6-8 potatoes, diced
2 large celery sticks, diced
3 carrots, diced
1/2 onion, diced
2 garlic cloves, minced
6 strips bacon, diced
4 tbsp butter
4 cans clams, reserve the juice
1/3 cup flour
6-7 cups whole milk
1 cup half & half (or heavy cream)
Salt & pepper

In a large 6-qt stockpot, cook the bacon bits until crispy. Remove with a slotted spoon and drain on a paper towel - set aside. In the same pot, melt the butter and add the carrots, celery, onion and garlic. Season with salt and cook for about 5 minutes, or until veggies start to become tender. Add the potatoes and cook for another minute. Sprinkle in the flour and stir to coat all the vegetables. Cook for 1 more minute.
Slowly add the milk to the pot and stir to get out any lumps. Cover and bring to a boil, stirring often. Once potatoes have softened (like for mashed potatoes), turn off the heat and add two cans of the clams. CAREFULLY blend the soup with an immersion (or, stick) blender, or in a regular blender. Leave some of the soup chunky.
Put the soup back on the stove over low heat and add the clam juice, half & half, bacon bits and the remaining clams. Stir until well combined and just heated through.
Serve hot.

*This is my favorite soup to make, but be warned - it does take some time. I recommend prepping all your ingredients first: chop the veggies, set out the milk, chop the bacon, have the butter and flour ready...you get the idea. Once you have everything set out, you can start making the soup. It's just so much easier that way, than to try and do things during the cooking process. When the NY Giants beat the NE Patriots in the Superbowl in 2007, I temporarily renamed this soup to "Big Fat Loser Clam Chowder." Then, I permanently changed the name to New Jersey Clam Chowder. It's pretty much the same as NE Clam Chowder, but I'm sure there are some true New Englanders who will tell me it's not "authentic" enough. So, this is the Jersey version. I usually make this soup for our church soup suppers, and it's always the first one to be sold out. Try it out for yourself...you'll see!

A man finds joy in giving an apt reply— and how good is a timely word! Proverbs 15:23

Shortcut Thin Crust Pizza

Large restaurant style tortillas (as many as you want)
Tomato sauce
Grated Cheese (mozzarella works best)
Any other toppings you like

Preheat the oven to 350 degrees. Spread a thin layer of tomato sauce on each of the tortillas. Sprinkle with cheese and any other topping you are using. (Try not to overdo the cheese and toppings - remember this is a thin pizza).
Place the tortillas on a baking sheet and bake for about 15 minutes, or until cheese has melted. Cut into wedges and serve hot (or cold!).

*This is great as an appetizer, a snack, or even a light dinner. It is so quick and easy, and tasty too! The tortilla gets nice and crispy and makes for a great flavor. But I mean it when I say don't go too crazy with the toppings because you will be left with a soggy, nasty pizza. This is probably the one time when I would say, "Yes you CAN have too much cheese!" This pizza makes a great after-school snack for kids because (if they're old enough), they can do it themselves. It's kind of a twist on the classic English Muffin pizza we used to make as kids. Try it, you'll love it!

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27

Boneless Buffalo Wings

2-3 chicken breasts, cubed
1 cup flour
1 egg, beaten with 2 tbsp milk
Salt and pepper
Oil for frying
For the sauce:
1/2 cup hot sauce (like Frank's Red Hot)
1/3 cup melted butter
1/2 tsp chili powder
1/2 tsp paprika

Season the flour and the egg mixture with salt and pepper. Coat the chicken cubes in flour, shaking off the excess. Coat the cubes in the egg mixture, then put back into the flour and coat the cubes thoroughly.
In a large cast iron skillet, or heavy pan, heat the oil to about 375 degrees. (To test this, flick a little bit of water into the oil. If it pops, it's ready.) Working in batches, carefully drop in the chicken pieces and fry on both sides until golden brown and are just firm to the touch. Drain on a paper towel.
Mix together the hot sauce, melted butter, chili powder and paprika in a bowl. Dip the fried chicken pieces into the sauce until well coated. Serve with bleu cheese dressing and celery sticks.

*I absolutely love buffalo wings, but sometimes, I just want the good stuff without having to deal with the bones. This is a great way to enjoy wings. Ok, technically they're not really "wings," they're more like chicken nuggets, but you get the idea. You can make these as hot, or as mild as you want. I personally like my wings on the hotter side, and like the cooling effect you get from the bleu cheese and the celery. And trust me, these are so easy to make yourself, you won't want to order them as an appetizer for $8.99 or whatever they charge these days.

Restore to me the joy of your salvation and grant me a willing spirit, to sustain me. Psalm 51:12

"Multicultural" Mac & Cheese

1 cup shredded New York Sharp Cheddar (yellow)
1 cup shredded Wisconsin White Cheddar
1 cup shredded Fontina
1 cup shredded Gruyere
1/2 lb macaroni noodles (or 1/2 box)
4 tbsp butter
4 tbsp flour
3 cups whole milk
Pinch nutmeg
Salt and Pepper
1/2 cup dried breadcrumbs
1-2 tbsp olive oil

Preheat oven to 375 degrees.
Cook the macaroni according to package directions.
Meanwhile, make the cheese sauce. Melt the butter in a large saucepan over medium heat. Slowly whisk in the flour, and cook for about 1 minute or until bubbly. Slowly whisk in the milk, whisking constantly and until smooth. Cook until sauce begins to thicken, stirring occasionally. Add salt, pepper and nutmeg once sauce is thick. Add the 4 cheeses together, a handful at a time until the sauce reaches a nice, thick "cheesyness" (you may not use all the cheese).
Drain the macaroni noodles and put back in the same pot. Pour the sauce over the noodles and mix well. Pour the mixture into a greased baking dish.
Combine the breadcrumbs with the olive oil and mix until the breadcrumbs are all moistened. Sprinkle over the top of the mac & cheese.
Bake for 30-35 minutes or until bubbly and golden brown on top.

*Why is this called "multicultural" mac & cheese? Because you are using 4 cheese from practically all over the world! 1 from New York, 1 from Wisconsin, 1 from Italy, and 1 from Switzerland. One of my youth group kids actually came up with the name, and I loved it, so it stuck! This mac is so easy to make, you will never want the boxed stuff again. It comes out so creamy and rich, and oh yeah, CHEESY! I like to sprinkle even more cheese on top under the breadcrumbs, just for more cheesyness. You know me, anytime there is chees involved, I am on board!! Enjoy!

Delight yourself in the LORD and he will give you the desires of your heart. Psalm 37:4

Camp Iroquoina Cappucino

1/2 cup prepared coffee
1/2 cup prepared hot cocoa
1-2 tbsp sugar (optional)
1-2 tbsp milk (optional)
Whipped Cream (optional)

In a mug, mix together the coffee and cocoa. Top with whipped cream. Enjoy!

*My camp friends and I invented this drink during family camp one year in the winter. The cocoa machine was right next to the coffee machine, and so we decided to mix the two together to make a "cappucino." The resulting drink tasted just like a cappucino and gave us so much energy! We would drink about 3 or 4 of them in a day and be totally wired until bed time! It's kind of a fun drink to make if you're feeling adventurous. Nothing like re-living the old camp days!

Also, if two lie down together, they will keep warm. But how can one keep warm alone? Ecclesiastes 4:11

A Clarification!

One of my faithful readers brought up something that I felt I needed to share with the rest of my faithful readers.
It seems that when attempting to cook our Perfect Steak, that the steak they had cooked didn't come out, well, perfect.
I would like to clarify that that particular recipe and technique works for steaks of a thicker cut. The thinner your cut of meat, the less time it will take to cook. If your meat is very thin, you may even be able to skip the "finish in the oven" step altogether and just stick to grilling and/or pan searing.
The real key is to pay attention to your food. If your steak starts to resemble shoe leather in appearance and in taste - you overcooked it. If your steak looks juicy and tender, it's just right!
Best of luck fellow steak-cookers!

Parmesan Herb Croissants

1 tube croissant dough (the kind you find in the refrigerated section of the supermarket)
About 1/2 cup grated parmesan cheese
About 1 tbsp dried basil

Break apart the individual croissants and lay them out flat on a baking sheet. Sprinkle each piece with parmesan cheese and basil in a thin layer. Roll up each croissant and sprinkle with more parmesan cheese.
Bake at 350 degrees for about 15-18 minutes, or until croissants are golden brown and cooked through.

*This recipe is a great way to spruce up stuff that comes pre-packaged. I love the croissants by themselves, but the cheese and basil give them a nice kick and a great flavor. You could even use different kinds of cheese if you wish - cheddar, swiss, romano. Use your imagination!

Chicken Pot Pie

1 9-inch pie crust
2 chicken breasts, cooked and shredded
1 cup frozen mixed vegetables
2 tbsp butter
2 tbsp flour
1 cup chicken stock, warm
1/4 cup milk
1/2 cup shredded cheddar cheese
Salt and pepper
1 egg, beaten

Preheat oven to 375 degrees.
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly. Whisk in the warm chicken stock, and bring to a boil, stirring often. Whisk in the milk and season with salt and pepper. Turn off the heat.
Combine the shredded chicken, vegetables, sauce and cheese. Taste for seasoning and add more salt and pepper as needed.
Pour the mixture into an 8x8 inch glass baking dish. Cover with the pie crust and cut vents in the crust to allow steam to escape. Brush with the beaten egg. Bake for about 30 minutes at 375, or until crust is golden brown, and mixture is bubbly.

*I sometimes surprise myself with how good something comes out. I have always made chicken pot pie the "easy" way, with cream of chicken soup and Bisquik biscuits on top. But man oh man, is this recipe easy. You can even make it ahead of time, assemble everything and just bake it when you're ready. The sauce is incredible - so much flavor and depth, you will love it. And the greatest part is that it's made from scratch! I even made my own pie crust for this one, and it was just phenomenal. There are those recipes that just warm your heart, soul, and belly - and this is one of them.

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

Honey Glazed Carrot Slices

Makes 4 side servings
4 large carrots, peeled and sliced on the bias
About 4-6 large slices of fresh ginger (if you don't have fresh, use 1/2 tsp ground ginger)
2 tbsp butter
4 tbsp honey
Salt and pepper

In a pot fitted with a steamer basket, steam the carrots with the fresh ginger slices until the carrots are just tender (if you are using ground ginger, wait for the next step).
In a separate pan, melt together the honey and butter until it comes to a boil. Toss in the carrots and ginger slices(here's where you would add the ground ginger), and toss everything to coat. Season the carrots with salt and pepper.
DO NOT EAT THE GINGER SLICES!! They are only for flavor.
Serve the carrots immediately.

*This is such an easy side dish to make. It takes an otherwise boring vegetable side dish and turns up the volume just enough to make the flavors pop in your mouth. The fresh ginger adds a certain "je ne sais quoi" to the dish that you will just love. But yes, please don't eat the fresh ginger. If you used ground ginger, you can eat that :)

May the Lord direct your hearts into God's love and Christ's perseverance. 2 Thessalonians 3:5

Baby Meatloaves

Makes six little loaves
2 lbs ground beef
1 egg
1/2 cup Bisquik
1 tsp each salt & pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
Approx. 1/2 cup BBQ sauce

Preheat oven to 450 degrees.
Mix together all of the ingredients in a bowl, but only use 1/4 cup of BBQ sauce, reserving the other 1/4 cup for the topping. Mix until well combined. In a 13x9 inch glass baking dish, spray with non-stick spray and turn out the meatloaf mixture into the dish. Form into a loaf shape, then cut into 6 equal portions. Give them each enough space in the dish, about 1-inch apart. Brush the tops with the remaining BBQ sauce.
Bake for about 20-25 minutes, or until meat is no longer pink in the middle.

*Ah, meatloaf. The bane of my mother's existence. Growing up, my mom never made a good meatloaf - which she will admit to this day. She tried dozens of recipes from friends, colleagues, relatives, and just could not deliver a good meatloaf. One day, my brother and I both implored of her, "Mom, can you just not make meatloaf anymore?" She agreed. When I got married, I set out to prove that a good meatloaf could be made. I didn't want to be the wife who couldn't make meatloaf. And well folks, here it is. This is my meatloaf, and it's delicious. The trick is that the meatloaf doesn't cook in a loaf, but rather in "baby" loaves so it cooks quicker and doesn't get as greasy. For special occasions, I amp it up a little by adding some crispy bacon or pancetta right into the mixture. Try this recipe, and I hope it becomes part of your family tradition.

Therefore, as we have opportunity, let us do good to all people, especially to those who belong to the family of believers. Galatians 6:10

Perfect Mashed Potatoes

Makes about 4 side servings
4 medium potatoes, peeled and diced
4 tbsp butter
1 tsp each salt & pepper
1/2 tsp garlic powder
1/4 cup sour cream
1/4 cup milk

In a pot, cover the potatoes with cold water. Cover the pot and bring the potatoes to a boil over medium heat and boil until the potatoes are tender and are easily pierced with a fork.
Drain the potatoes and immediately return them to the pot and put the lid back on. Let the potatoes steam for about 5 minutes.
Mash the potatoes with the butter, sour cream, milk, salt, pepper and garlic powder until smooth and fluffy.
Serve hot with more butter or your choice of gravy.

*Mashed potatoes to me is such a soul food. It warms you from the inside out. These mashed potatoes are so good, they really don't need gravy. I usually just put a little more butter over the top and let it slowly melt. You want to make sure not to over-mash your potatoes, otherwise they get sort of tough and gluey. If you have a potato ricer, even better. A ricer makes potatoes fluffy and assures you will have not one lump. What is a ricer? Well, it looks like this:
If you don't have one, that's ok, a regular potato masher will do the trick. Enjoy!

I, even I, am the LORD, and apart from me there is no savior. I have revealed and saved and proclaimed— I, and not some foreign god among you. You are my witnesses," declares the LORD, "that I am God. Isaiah 43:11-12

Breakfast Pasta

Makes about 2-3 servings
1/2 lb linguine, or other long noodle (spaghetti, fettuccine)
2 eggs
1/2 cup whole milk, or half & half
4 strips bacon, diced
1 tsp each salt, pepper & dried parsley
1/2 tsp nutmeg

In a large skillet, fry the bacon bits until crispy. Remove from pan and drain on a paper towel. Set aside. Cook the pasta in salted boiling water, about 7-8 minutes.
Meanwhile, in a bowl beat together the eggs, milk, salt, pepper and parsley until very smooth. Set aside.
Leave about 1 tbsp of the bacon fat in the skillet. Heat the pan and toss in the cooked pasta. Toss to coat in the bacon fat. Off the heat, slowly add the egg mixture to the pasta. Stirring constantly, heat the eggs with the pasta, being careful not to really scramble the eggs. The eggs should be more like a sauce - not scrambled eggs over pasta. Turn off the heat and add the bacon. Stir to combine.
Sprinkle with fresh parsley and serve immediately.

*I saw this dish on "The Best Thing I Ever Ate: Breakfast" on the Food Network. It looked simple enough to make, so I decided to try it at home, but of course, I had to add BACON to it! On the show, the dish only had the egg sauce with the pasta and some fresh herbs. It looked a lot fancier than how I made it. The resulting dish turns out very savory and delicious. The eggs make a thick and creamy sauce for the pasta and it is so tasty. You just have to be careful not to scramble the eggs. Once you get the technique down, you can add whatever breakfast ingredients you like - sausage, veggies, fresh herbs. Now, would I say this is the best thing I ever ate? No, but it sure is tasty!!

Trust in the LORD forever, for the LORD, the LORD, is the Rock eternal. Isaiah 26:4

Ginger Balsamic Marinated Chicken

4-6 boneless chicken thighs
Juice of 1 lemon
1/4 cup balsamic vinegar
1/2 tsp chili flakes
2 garlic cloves
1 tsp fresh ginger, diced small
1 tsp salt
1/4 tsp pepper
1/4 cup sugar
1 cup olive oil

In a blender with the motor running, pour in (in this order): balsamic vinegar, chili flakes, garlic, ginger, salt, pepper, sugar, and lemon juice. Scrape down the sides to make sure everything is well incorporated.
Turn the motor back on and slowly pour in the olive oil to create an emulsion.
In a large zip-top bag, pour the marinade over the chicken. Squeeze out all the air and marinate in the fridge for at least 2 hours. Cook the chicken on a grill or in a 375 degree oven, until it is no longer pink and juices run clear. Heat the marinade in a saucepan and bring to a boil to kill the bacteria. Use as extra dipping sauce.

*I bought some fresh ginger at the market the other day, and had no idea what to do with it! I found this recipe and put my own twist on it. It is so flavorful. The balsamic vinegar is sweet and thick, and the ginger gives it a nice tang. I even put some extra slices of the ginger in the bag with the marinade, which made it extra special. This marinade would also work with pork and beef, if you are so inclined. Yet another reason to keep it NJ Fresh!

O God, you are my God, earnestly I seek you; my soul thirsts for you, my body longs for you, in a dry and weary land where there is no water. Psalm 63:1

I think I fixed it!

Ok loyal NJ Fresh fans and readers, I think I have figured out the problem. Now, when you leave a comment, a pop-up window will appear allowing you to leave a comment however you like.
I hope it works. If not, please send me an e-mail and let me know!

Love to you all!
Aubrey <><

Can't leave a comment?

It has come to my attention that my loyal readers are not able to leave comments on the recipes. I truly truly apologize for any inconvenience. I imagine it has something to do with the new template I uploaded onto my blog. I will look into it, and let you all know if there is a way to get around it.

If you have questions or comments about any of the recipes that you need to send my way, feel free to e-mail them to me. You can access my e-mail address by viewing my profile over there on the right.

Meanwhile, don't stop reading and definitely don't stop cooking!

Lots of love to you all,
Aubrey

Chicken with Bacon and Mushrooms

4 boneless chicken breasts
4 slices bacon, diced
8 oz fresh mushrooms, sliced
1 small shallot, diced
1 garlic clove minced
1/2 cup chicken stock
8 oz sour cream
Salt & pepper
Fresh parsely, for garnish

Cook the bacon bits in a large skillet until crispy. Remove from pan and drain on a paper towel. Season the chicken with salt and pepper. Brown the chicken on both sides in the bacon drippings. Remove the chicken onto a plate, set aside. Saute the mushrooms, shallot and garlic in the pan until tender, about 5-7 minutes. Reduce the heat to low and add the stock. Return the chicken to the pan, cover & simmer 15-20 minutes, or until chicken is just cooked through. Remove chicken to serving platter and cover with foil to keep warm.
Continue to cook the sauce until reduced by about half. Add the sour cream and cook over low heat until heated through, stirring constantly. If the sauce is too thin, let stand for about 5-10 minutes. If too thick, add more stock.
Pour sauce over the chicken and sprinkle with the bacon and chopped parsley.
Serve hot over noodles or rice.

*Say it with me: "Bacon makes everything better!" I surprised myself with how good this recipe was. This is one of my mom's old recipes and it is just delicious. The chicken is so flavorful and tender, and the bacon and mushrooms give it a hearty feel that is so satisfying. This recipe would also work great with pork chops, just don't cook them as long as the chicken. I used white button mushrooms for this, but any mushroom would work: porcini, shitake, cremini, portobello, you name it. In fact, a variety of mushrooms would make this spectacular - kind of a wild mushroom dish. Go crazy with it and try this for yourself...you will love it!

Seek the LORD while he may be found; call on him while he is near. Isaiah 55:6

NJ Fresh Got a Facelift!

Hey everyone! Aubrey here. If you're reading this, you can probably tell that NJ Fresh looks a little different. But fear not! It's the same old NJ Fresh that you're used to. Same recipes, same anecdotes, same tips, same verses - just with a new look! I'm trying out this new template...let me know how you like it! Also, keep your eyes peeled - I will be offering a series of polls in the coming weeks. Thanks for being loyal readers and cooks. I love you all!

~Aubrey <><

Chicken & Broccoli Pasta with Creamy Pesto

2 chicken breasts, cubed into bite-sized pieces
1/2 lb linguine, or other pasta
1 cup broccoli florets, cooked

For the creamy pesto:
1 cup Basic White Sauce
1 cup frozen spinach, thawed and drained thoroughly
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/2 cup chopped walnuts
2 garlic cloves
1/2 cup grated parmesan cheese
1 cup olive oil
Salt and pepper

To make the pesto, in a food processor, combine the spinach, basil, parsley, walnuts, garlic and cheese. Season with salt and pepper. Pulse until combined. With the food processor on, pour in the olive oil slowly until it forms a thin paste. Scrape down the sides of the bowl and pulse again until it comes together. Mix together the white sauce with the pesto. Set aside.

Cook the pasta according to the package directions - about 8 minutes in boiling water. Season the chicken with salt and pepper. In a separate pan, cook the chicken cubes until no longer pink in the middle. Set aside. Once the pasta is done cooking, combine the chicken, pasta and broccoli in the pot you cooked the pasta in. Pour the pesto over the whole thing and toss to coat.
Serve immediately with garlic bread, and more parmesan cheese over the top.

*This is one of my favorite dishes. I love creamy sauces, and this is one of the best ones. It's a great way to make people think you went to a lot of trouble, but it's actually very simple. On a chilly night, I love to just curl up on the couch with a bowl of hot pasta like this. Add some red pepper flakes right at the end to add just a little kick to the dish. I promise, you will love this one.

Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you. Deuteronomy 31:6