Would you believe it’s National Candy Cane Day! Really – the day after Christmas? Hum, guess we are to keep the candy canes on the tree until now.
Do you hang candy canes in the branches of your ChristMas tree? Once upon a time, we did. That was back in the day when our tree was real. Why the difference? A real tree gets bagged up and put to the curb. If you don’t find all the hidden candy canes, that’s okay. With an artificial tree, it’s bagged up and stored in the garage or attic or basement for yet another year. The last thing you want are a bunch of ants or other unwanted sweet-toothed creatures to find those treats. Now we keep ours in jars as part of a decoration. Not that I would eat them. The candies have been around for a very, very long time. If it were possible for candy to be petrified, these would be.
Thus far the Great Grandbaby hasn’t discovered that those decorations are really candy. Although this year she did look at them a time or two. They sure did look a lot like that treat a bearded old man tried to bribe her with to come sit on his lap. Hazel was having no part of any of it. She also complained that the candy cane made her fingers sticky, and she’s not a fan of sticky fingers. One of these days I’m going to get a Santa Suit for my son. He is looking more and more like Santa. Maybe then Hazel will warm up to the bearded old man. Enough about candy canes and Santa, at lease for now.
Do you know the two days of the year most popular for popping the big question “Will You Marry Me”? The most obvious is Valentine’s Day. After all, it’s an entire day dedicated to the idea of romance. The other is New Year’s Eve. It’s a way of looking ahead with a firm plan as to what the future may hold. Just in case you might be thinking of popping the question, here’s the perfect “Marry Me” dish. And if not, oh well, it’ll still taste just as delicious. The Mascarpone Cheese makes it oh so silky and delicious.
Marry Me Please Pasta Supper
1 lb boneless Chicken Breasts
Salt to taste
Black Pepper to taste
8 oz Julienne Oil-packed Sun-Dried Tomatoes
2 tablespoons fresh Basil
8 oz Rigatoni Pasta
2 tablespoons Basil Olive Oil
1 cup Heavy Cream
8 oz Mascarpone Cheese
3 teaspoons Italian Seasoning Blend or as desired
Fresh Black Pepper to taste
Parmesan Cheese, garnish
Cut chicken into bite-size strips. Season with salt and pepper. Drain sun dried tomatoes, set aside. Roll and chiffonade cut the basil.
Cook pasta according to package directions. Drain and keep warm.
In a large skillet, heat oil over medium-high heat. Add chicken, cook stirring often, until chicken is no longer pink, about 5 minutes or so. Remove chicken from the pan. Reduce heat to medium-low.
In the now empty skillet, whisk cream with mascarpone cheese until smooth and heated through, about 5 minutes. Stir in sun-dried tomatoes and basil. Season with Italian Seasoning. Add pasta and chicken back to the skillet. Stir to coat. Finish with fresh black pepper Serve with Parmesan Cheese as a garnish as desired.
Perfect with a simple Mushroom Toss Salad, a little wine and maybe some warm bread.
Into Your hands I commend my spirit;
You will redeem me, O LORD, O faithful God.
I will rejoice and be glad because of Your mercy.
Welcome to Rosemarie's Kitchen 