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Thursday, March 21, 2019

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Rigatoni Italian Sausage Skillet Meal

Rigatoni & Italian Sausage Skillet Meal is a hearty one-pan dish that’s easy enough for weeknights. Loaded with flavor you’ll love this simple dish.

Have you ever challenged yourself to really stick to a budget? Whether it be for miscellaneous expenses, clothing or groceries, it’s usually harder to stick to than you originally imagined. For me, I have a hard time sticking to a budget for groceries. I’m fairly frugal and enjoy a good bargain, I use coupons and stick to my list, that part isn’t the problem. My duduk kasus lies in the fact that our house is somewhat of a revolving door, which I’m perfectly happy with but it makes sticking to a grocery budget sometimes a bit tough.

My stepson splits time between our house and his biological mom’s house. This year he’s a senior in high school, he also works part-time and he drives. Some nights he’s here, some nights he’s not and most nights I just don’t know if he’ll be here for dinner or not. I’m flexible, it isn’t too big of a problem. You have to account for the nights he just shows up or shows up with a friend or two. Now mind you these are teenage boys, and they can pack away some serious amounts of food.



Rigatoni & Italian Sausage Skillet Meal

Ingredients

1 19 oz. pkg. Johnsonville Mild Italian Sausage Links, casings removed
1 16 oz. pkg. Barilla Rigatoni pasta
2 T olive oil
1/2 cup onion, diced
1/2 cup roasted red bell pepper, chopped
3 cups chicken broth
1/2 cup heavy cream or 1/2 and 1/2
1/2 cup mozzarella cheese, shredded
1 t Italian seasonings

Instructions

  • In large non-stick skillet with lid heat olive oil over medium heat. Add Johnsonville Mild Italian Sausage links, break apart with wooden spoon. Break into small pieces as you are cooking.
  • After sausage is thoroughly cooked, add into pan: Barilla Rigatoni, diced onion, roasted bell pepper, and chicken broth.
  • Place lid on pan and bring to a boil. Reduce heat to a medium-low simmer, cook for approximately 12-14 minutes until pasta is tender.





Sumber https://recipes-sonata.blogspot.com
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Rigatoni Italian Sausage Skillet Meal

Rigatoni & Italian Sausage Skillet Meal is a hearty one-pan dish that’s easy enough for weeknights. Loaded with flavor you’ll love this simple dish.

Have you ever challenged yourself to really stick to a budget? Whether it be for miscellaneous expenses, clothing or groceries, it’s usually harder to stick to than you originally imagined. For me, I have a hard time sticking to a budget for groceries. I’m fairly frugal and enjoy a good bargain, I use coupons and stick to my list, that part isn’t the problem. My duduk kasus lies in the fact that our house is somewhat of a revolving door, which I’m perfectly happy with but it makes sticking to a grocery budget sometimes a bit tough.

My stepson splits time between our house and his biological mom’s house. This year he’s a senior in high school, he also works part-time and he drives. Some nights he’s here, some nights he’s not and most nights I just don’t know if he’ll be here for dinner or not. I’m flexible, it isn’t too big of a problem. You have to account for the nights he just shows up or shows up with a friend or two. Now mind you these are teenage boys, and they can pack away some serious amounts of food.



Rigatoni & Italian Sausage Skillet Meal

Ingredients

1 19 oz. pkg. Johnsonville Mild Italian Sausage Links, casings removed
1 16 oz. pkg. Barilla Rigatoni pasta
2 T olive oil
1/2 cup onion, diced
1/2 cup roasted red bell pepper, chopped
3 cups chicken broth
1/2 cup heavy cream or 1/2 and 1/2
1/2 cup mozzarella cheese, shredded
1 t Italian seasonings

Instructions

  • In large non-stick skillet with lid heat olive oil over medium heat. Add Johnsonville Mild Italian Sausage links, break apart with wooden spoon. Break into small pieces as you are cooking.
  • After sausage is thoroughly cooked, add into pan: Barilla Rigatoni, diced onion, roasted bell pepper, and chicken broth.
  • Place lid on pan and bring to a boil. Reduce heat to a medium-low simmer, cook for approximately 12-14 minutes until pasta is tender.





Sumber https://recipes-sonata.blogspot.com
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Fruit And Cream Cheese Breakfast Pastries

Store-bought puff pastry has starred in many a versatile creation around these parts, from baked eggs and sticky buns to tarts and turnovers. But when it comes to puff pastry’s role in the early a.m., it absolutely steals the show when baked into quick and easy breakfast pastries topped with tangy cream cheese filling and piled high with the season’s freshest fruits.

The real beauty of these bite size snacks is that they’re completely compatible 365 days a year with a wide range of fruit toppings. Opt for plump pomegranate seeds in the winter, hearty rhubarb in the spring, juicy berries in the summer, or crisp apples and pears in the fall. Best of all, they’ll be on your breakfast table in 30 minutes or less.

In need of more quick but impressive morning meals? Don’t miss Raspberry Pinwheel Pastries, Overnight Egg Casserole with Breakfast Sausage or Strawberry Cheesecake Stuffed French Toast.



Fruit and Cream Cheese Breakfast Pastries

 PREP: 10 MINUTES 
COOK: 18 MINUTES 
YIELD: 8 PASTRIES 

INGREDIENTS

6 ounces cream cheese, at room temp
2 Tablespoons sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
1 1/2 cups fruit (See Kelly’s Note)
1 large egg
Sanding sugar (optional)

INSTRUCTIONS

  • Preheat the panggangan to 400°F and line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
  • Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.





Sumber https://recipes-sonata.blogspot.com
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Fruit And Cream Cheese Breakfast Pastries

Store-bought puff pastry has starred in many a versatile creation around these parts, from baked eggs and sticky buns to tarts and turnovers. But when it comes to puff pastry’s role in the early a.m., it absolutely steals the show when baked into quick and easy breakfast pastries topped with tangy cream cheese filling and piled high with the season’s freshest fruits.

The real beauty of these bite size snacks is that they’re completely compatible 365 days a year with a wide range of fruit toppings. Opt for plump pomegranate seeds in the winter, hearty rhubarb in the spring, juicy berries in the summer, or crisp apples and pears in the fall. Best of all, they’ll be on your breakfast table in 30 minutes or less.

In need of more quick but impressive morning meals? Don’t miss Raspberry Pinwheel Pastries, Overnight Egg Casserole with Breakfast Sausage or Strawberry Cheesecake Stuffed French Toast.



Fruit and Cream Cheese Breakfast Pastries

 PREP: 10 MINUTES 
COOK: 18 MINUTES 
YIELD: 8 PASTRIES 

INGREDIENTS

6 ounces cream cheese, at room temp
2 Tablespoons sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
1 1/2 cups fruit (See Kelly’s Note)
1 large egg
Sanding sugar (optional)

INSTRUCTIONS

  • Preheat the panggangan to 400°F and line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
  • Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.





Sumber https://recipes-sonata.blogspot.com
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Raspberry Lemon Scones

Simple and quick to prepare, these little Raspberry Lemon Scones are full of tart berry and tangy lemon flavor. They’re perfect for a quick breakfast or afternoon snack.

A few weeks back, Tessa and her friend Kadin snacked on Raspberry Lemon Scones after school. Since Kadin couldn’t seem to get enough of these tender, fruity scones, I told him I’d send the recipe to his mom.

Eliza and I had been testing the scones in preparation for baking with her fifth grade class at school, so when I sent the recipe, I added a note explaining that Kadin could bake them himself with just a little help.



RASPBERRY LEMON SCONES

PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins


INGREDIENTS

Scones
1 stick (1/2 cup) cold, unsalted butter
2 cups unbleached all-purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 large lemon, zested
¾ cups heavy cream
¾ cup frozen raspberries

Glaze
½ large lemon, juiced
½ to 1 cup confectioners’ sugar

INSTRUCTIONS

  • Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  • Preheat panggangan to 425° F. Line a baking sheet with parchment paper.
  • Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
  • Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  • Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.

Sumber https://recipes-sonata.blogspot.com
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Raspberry Lemon Scones

Simple and quick to prepare, these little Raspberry Lemon Scones are full of tart berry and tangy lemon flavor. They’re perfect for a quick breakfast or afternoon snack.

A few weeks back, Tessa and her friend Kadin snacked on Raspberry Lemon Scones after school. Since Kadin couldn’t seem to get enough of these tender, fruity scones, I told him I’d send the recipe to his mom.

Eliza and I had been testing the scones in preparation for baking with her fifth grade class at school, so when I sent the recipe, I added a note explaining that Kadin could bake them himself with just a little help.



RASPBERRY LEMON SCONES

PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins


INGREDIENTS

Scones
1 stick (1/2 cup) cold, unsalted butter
2 cups unbleached all-purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 large lemon, zested
¾ cups heavy cream
¾ cup frozen raspberries

Glaze
½ large lemon, juiced
½ to 1 cup confectioners’ sugar

INSTRUCTIONS

  • Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  • Preheat panggangan to 425° F. Line a baking sheet with parchment paper.
  • Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
  • Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  • Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.

Sumber https://recipes-sonata.blogspot.com

Tuesday, November 20, 2018

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Doa Agar Diberikan Petunjuk Saat Menghadapi Setiap Kesulitan

Doa Agar Diberikan Petunjuk Saat Menghadapi Setiap Kesulitan


Doa Agar Diberikan Petunjuk Saat Menghadapi Setiap Kesulitan


Kesulitan tentu tidak pernah bisa diprediksi kapan datangnya. Setiap hari dalam urusan apapun, kesulitan bisa saja melanda.
Kadarnya pun bermacam-macam. Ada yang mudah diatasi, ada pula yang sampai membuat emosi.
Meski demikian, kesulitan adalah bagian dari proses yang harus kita lalui. Kesulitan akan melatih kita untuk memecahkan masalah.
Namun demikian, patut kita sadari tidak ada solusi untuk setiap kesulitan kecuali dari Allah semata. Sangat dianjurkan untuk memohon petunjuk kepada Allah agar kesulitan bisa kita lalui.
Doa Mohon Petunjuk

Rabbana atina mil ladunka rahmah wa hayyik lana min amrina rasyada.
Artinya:
“Wahai Tuhan kami, berikanlah rahmat kepada kami dari sisi-Mu dan sempurnakanlah bagi kami petunjuk yang lurus dalam urusan kami.”