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Pasta with Chicken, Garlic, Red Peppers, Broccoli, and Fresh Oregano

It has been a long time since I have posted a recipe, and an even longer time since I have made this dish for dinner.   This is an easy, healthy, and quick meal to make on a busy night.  I hope you will try this recipe and enjoy it as much as my family and I do.


3 boneless, skinless, chicken breasts

4 Tablespoons olive oil

2 cloves garlic, minced

2 whole Sweet red peppers, sliced

1/2 pound broccoli florets

8 ounces Fettucine noodles, cooked and drained

2 Tablespoons Fresh Oregano, chopped

pinch dried red pepper flakes

salt and pepper

4 Tablespoons Parmesan cheese, grated


1. Cut broccoli.  Boil in water for 3 minutes.  Drain, and set aside

2. Slice chicken breasts into strips . Heat olive oil in large skillet. add chicken and cook until they are no longer translucent.  Add peppers and saute about 4 minutes.  Add garlic, cook 2 minutes.  Add broccoli season with salt and pepper

3. Combine chicken and vegetable mix with cooked noodles.  Add oregano, red pepper flakes.  Toss with cheese.  Serve.

4. Add a little more olive oil and cheese if desired.




©Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Spiced Pumpkin Bread (Gluten Free and Dairy Free)

Perfect bread for the Season!  Pack in lunch boxes or serve as an after-school snack.


2 cups flour

5 teaspoons pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin

1 cup brown sugar

1/2 cup apple juice

2 large eggs

2 Tablespoons vegetable oil

1 teaspoon vanilla



1.   PREHEAT oven to 350° F.

 2.   SIFT flour, Pumpkin Spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Apple Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened.  Spoon into lined 9 x 5-inch loaf pan. (Reynolds Wrap Non-Stick foil)

 3.   BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Take out of pan and cool with foil still on bread for 10 minutes; remove to wire rack to cool completely. 


Related Articles

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Chocolate chip pumpkin bread

For the Love of Pumpkins

Pumpkin Palooza




Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.




Honey Blueberry Muffins

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Blueberry Muffins are one of my favorite morning grabs. Blueberries were on special at the grocery store, and I purchased too many to eat all by myself. This recipe will be a perfect use for all those blueberries. Romancing the Bee always shares great recipes with her readers. Go and visit her site and see for yourself. You will Bee impressed, honey. 🙂

Romancing the Bee

I’ve loved blueberry muffins since I was a girl.  They’re even better made with honey!

2 1/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk or buttermilk
6 tbsp. honey
1 egg, beaten
3/4 c. blueberries
1 tbsp. sugar
1/2 c. butter or melted shortening

Wash blueberries and toss in sugar enough to coat (about 1 tablespoon). Sift flour with salt and baking powder.

Combine milk, honey, egg, blueberries and shortening. Add to dry ingredients, stirring quickly just long enough to moisten dry ingredients. Fill lined muffin pans half full.

Bake in 400°F oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12 muffins.

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I am always looking for a good salad for BBQ’s, get-togethers, and potlucks. This looks like a winner! Check it out! 🙂


April showers bring us May flowers, so the saying goes.  The month of May also kicks off the outdoor party season!  Graduations, Communions, Wedding Festivities, Summer Holidays, and my favorite type of party; the Just Because start in earnest this month.  Many of the shindigs I attend are potluck style, with the host providing the main course eats and us lucky guests providing sides and appetizers.  It is always interesting to see what others bring to share and of course swapping recipes and getting clued into the ingredient lists behind the tasty, but often heavily processed dishes. 
Antipasto, meaning “before the meal” classically is the first course in a formal Italian meal.  Traditional antipasto includes cured meats, olives, pepperoncini, anchovies, artichoke hearts, mushrooms, various cheeses, pickled meats and vegetables (either in oil or in vinegar).  I was introduced to this collection of yumminess in grade school by an Italian classmate and eagerly…

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A perfect Vinaigrette for light and easy summer salad and more.


Use this simple dressing on salads, veggies, sandwiches, and even as a quick and easy marinade for proteins.  The accepted ratio of oil to vinegar is 3:1, feel free to substitute different types of oils (grapeseed, sunflower, peanut) and vinegars (red wine, balsamic) to achieve different flavor profiles. Be sure to check out the video below for a visual on making vinaigrette without a blender for those days when you don’t want to pull out the heavy equipment.



  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • a pinch of sugar
  • 3/4 cup extra-virgin olive oil



  1. In a medium sized bowl, whisk together vinegar, dijon mustard, salt, pepper, garlic, and beau monde seasoning.
  2. Slowly add the olive oil, whisking until emulsified.  Other methods include shaking ingredients in a jar or using a blender.

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Time to Make the Buttermilk Doughnuts

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I woke up this morning to dreams of summer and Paul Bunyan doughnuts.  Warm, dense, and delightfully spiced these buttermilk confections have been making mouths drool for decades in the Northwoods of Wisconsin.  The opportunity to enjoy a fresh made doughnut at the cook shanty may be months off, but my desire to attempt to recreate this classic was today.

Get out your cast iron skillet and throw healthy breakfast concerns out the window, today we make doughnuts!

Buttermilk Doughnuts

Click the link to visit the Jennerific blog for how to do the donut making:

Time to Make the Buttermilk Doughnuts.

Pizza Minus the Box

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Great recipe for those who are allergic to tomatoes, but still love pizza.


When I was diagnosed with a food allergy to tomatoes, I thought my life would never include pizza again.  It was a sad day in the jennirific world, but luckily it was a short lived break up.  Discovering a wide variety of ways to concoct alternative pizza creations impossible to eat from a box put Pizza Night right back in the weekly rotation! 

To get the Jennirific Pizza Party rolling, let’s start with the all important crust. This dough acts as a vehicle to the flavors of the toppings; great dough equals a great slice. If you are super cool and have a stand mixer, please utilize it and know the whole time that I am green with envy 😉 


  • 1 Tbsp Dry Active Yeast
  • 1 Tsp Sugar
  • 1 Cup Warm Water
  • 3 Cup Flour
  • 1 Tsp Salt
  • 2 Tsp Olive Oil



Pizza Dough?  Check! Grab a cookie sheet, pizza pan, or any large flat pan you’ve got handy and gently stretch…

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