Archive for the ‘Bikes’ Category

After a slow (thanks to Jacob) and cold (thanks to Chad) 15 mile ride, we hunkered down and decided on Italian for tonight’s meal. The result of our decision was a sort of conglomeration of dishes mixing spicy italian sausage with penne pasta and then adding chicken piccata to the mix. We served the double main courses with a caesar salad on the side. For dessert we baked an apple cinnamon caramel crumble. For this, we simply took a store-bought box of ready-to-make apple crumble, added a can of apples in caramel sauce, and cut up one granny smith apple.

We hope you enjoy Italian night here at Leaven. Cheers!

IMG_1688Spicy Italian Sausage with Penne Pasta

Penne pasta, amount depends on how many you are serving
3-4 spicy italian sausages, we used Johnsonville Andouille
1 cup chopped sweet onion
2 cloves garlic, or 2-3 tablespoons minced garlic to taste
1 can fire-roasted diced tomatoes
2-3 roma tomatoes, diced
3 cups broccoli florets
1/2 cup shredded cheese mix (ours consisted of Asiago, Romano, and Parmesan)
Dried oregano, to taste
Salt and pepper, to taste

Cooking Directions

  • Cook pasta according to package directions; drain. Return to pot to keep warm
  • Dice sausage, onion, and garlic and place into large skillet. Cook on medium high heat until sausage is well done, stirring frequently.
  • Once sausage mixture is cooked, drain fat. Then add tomatoes (canned and fresh) and broccoli. Cover, allowing to simmer, and cook until broccoli is tender.
  • To serve, place pasta on serving dish and top with sausage and vegetable mixture. Top with cheeses and serve hot.

IMG_1679Chicken Piccata

3-4 boneless skinless chicken breasts
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 teaspoons butter
2 gloves garlic chopped, or 2-3 tablespoons minced garlic
3/4 cup chicken broth
1-2 tablespoons fresh lemon juice
1 tablespoon fresh italian parsley
2 tablespoons drained capers

Cooking Directions

  • Combine flour, salt, and pepper in bowl. Reserve 1 tablespoon of this flour mixture for later
  • Coat chicken in flour mixture, shaking off excess
  • Heat oil and butter in large skillet over medium heat until butter is melted. Cook chicken 4-5 minutes per side or until no longer pink in center. Transfer to serving platter and cover with foil.
  • Add garlic to same skillet; cook and stir over medium heat for 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Add chicken back to skillet and allow to cook on low for several minutes. Add capers and allow to cook for several additional minutes.
  • To serve, place chicken on penne pasta (or on rice or by itself); spoon sauce over gravy. Serve with parsley and lemon wedge.

And finally, for dessert, our apple cinnamon caramel crumble!


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Day of birth

With all of the holiday festivities occurring this week, and it being Jacob’s birthday, we decided to forgo the traditional meal and opted to take the meal on the road and join our friends at Mellow Mushroom. That means no recipe/dinner this week. We do, however, have this photo to share from our pre-meal ride. The photograph was taken in Milner, Georgia. The bike on the left is Jacob’s and the one on the right is Chad’s. You may click on the photo to see a full-size version.

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