This recipe is one of our very favorites... my Auntie Ruth’s Lemon Chicken Roasted Potato Pasta! 🍋🥄#cookingwithruthie #chicken #pasta 3-4 chicken breasts ⅓ cup fresh lemon juice 5-6 red potatoes, cubed 2 tablespoons olive oil 1 (12 ounce) can sliced black olives 3 roma tomatoes, diced or pack cherry tomatoes, halved 1/2 teaspoon sea salt ¼ teaspoon pepper 1/4 cup shaved parmesan cheese, garnish 1 (16 ounce) package whole grain penne pasta (cooked to al dente) Sauce: zest of 1 lemon 2 fresh lemons, juiced 1 teaspoon honey 3 tablespoons olive oil 1 teaspoons sea salt ¼ teaspoon pepper Place chicken in gallon sealable plastic bag, add lemon juice and marinate; refrigerate 3-4 hours. Preheat oven 400 degrees. Coat a rimed baking sheet with cooking spray, in separate bowl toss potatoes with olive oil, salt, and pepper; evenly distribute on sheet. Bake 30-35 minutes until soft and lightly browned; stirring twice. Remove chicken from fridge. Coat fry pan with cooking spray, cook chicken over medium heat with the marinade. Cook until center is no longer pink and nicely browned, shred chicken with 2 forks. Cover and keep warm (may need to add ¼ C water to pan half way thru cooking, if needed). Meanwhile; cook pasta tender firm, drain, return to pot. In a small mixing bowl combine sauce. In a large bowl combine tomatoes, olives, and hot ingredients, toss with sauce. Serve hot or cold. Enjoy!
Sooooo excited to announce.... Baby Bear 🐻 coming AUGUST 2019!!! Love, Big Brother Carter 💙 (The baby is literally due on Carter’s same due date. 😂)
Welcome to my ‘peaceful place’... that place where I take a break from all that life is asking of me. (#ad) It’s actually much more than peaceful; it’s also comforting, happy, and where inspiration flows so easily to me. I suppose it has something to do with my Gram because it’s her chair I sit on, her desk behind me, and often times I imagine she’s there chatting with me when I need a listening ear. Soooooo, welcome! AND welcome to my new fave healthy snack... YQ yogurt by Yoplait. This is my have a cup of coffee and keep-me-fueled-for-the-afternoon protein snack place too! I honestly love YQ yogurt for that reason, it has 15 grams of protein with only 9g sugars. Oh and it’s 99% lactose free. Yep! Awesomeness. Let me tell you a little secret ... you can only get the raspberry flavor at Kroger! It’s the BEST!!❤️🥄. . . . #cookingwithruthie #love #YQByYoplait @krogerco #KrogerYQ
Guinness Beef and Potato Stew is a winter must-try plus highlights from my trip to the Guinness Storehouse in Dublin, Ireland! When you get the chance to spend time in Dublin be sure go see Guinness it’s an experience you simply can not miss!@homeofguinness . . Jump on our timeline or the bio for the recipe link!🍺🍀#Guinness . . #ireland #dublin #cookingwithruthie #RuthieATravels #beef #irishstew #guinnessstorehouse
Epic cooking on The Place with this crew... yah, that’s the Utah Jazz Bear!❤️🐻 Watch the behind the scenes footage on our InstaTV🙂 @big_budah @fox13theplace #utahjazz
Catch me doing my cookin’ thing on Fox13 today at 1pm MST. I’ll be making one of our simple, healthy, and fabulously delicious soup recipes plus I’m taking y’all live with me backstage at 12:20pm too! Back into the full swing of Cooking with Ruthie after my 7 week adventure abroad in Europe!🌏❤️ See ya at 12:20... . . @fox13theplace @foxnews #cookingwithruthie #television #love
Honey Chipotle Chicken Sliders are a quick and easy slow cooker meal for your family during the cold winter months!!🎄🍽 #cookingwithruthie #chicken @cocacola 4-5 chicken breasts, boneless and skinless 1 (8 ounce) can of Coca-ColaⓇ ½ cup honey 2 tablespoons diced chipolte peppers in adobo sauce 1 teaspoon dry mustard 1 teaspoon cumiin 1 bulb garlic, minced 18 whole grain slider buns cilantro thinly sliced and cojita cheese, for garnish Coat ceramic insert of slow cooker with cooking spray, turn to high. Add chicken breasts, combine remaining ingredients in mixing bowl, pour over chicken. Cover with lid and cook for 6-8 hours on low or 3-4 hours on high. Shred with 2 forks, place chicken back in the juices in slow cooker so it remains moist. Serve on slider buns with a sprinkle of cilantro and cojita cheese. Enjoy!
Mushroom Soup with Brie Crostini has three varieties of mushrooms and it’ll be your new favorite soup! We’re so excited that it’s Fit Friday today... brought to us by Nichole from @purecleanfitness !!! Nichole’s getting is in shape with A Full Body Workout (swipe) and we’re keeping you warm cozy with a healthy soup! GO TEAM!🥄🤜🏼🏃🏻♀️ . . Get all the link to all the awesomeness in our bio!❤️ #fitfriday #cookingwithruthie #mushrooms #soup
Homemade Rosemary Gnocchi with Bolagnaise Sauce… it’s amazing and it really is simple enough to make at home!🍷🍴#cookingwithruthie #gnocchi #italian Rosemary Gnocchi: 4 medium russet potatoes, unpeeled 3 eggs, slightly beaten 2-3 Tbsp rosemary, chopped 1¾ C flour reserve ¼ C for dusting sea salt and pepper, to taste Bolagnaise Sauce: 2 Tbsp olive oil 1 onion, diced 2 cloves garlic, minced 3 (14.5oz) whole peeled italian tomatoes 2 (6oz) tomato sauce or puree 2 Tbsp sugar 2 Tbsp dried basil 2 Tbsp dried oregano 1.5 Tbsp red wine vinegar, to taste 1 tsp sea salt ½ tsp pepper 1.5 pounds top round roast 1 C fresh basil leaves, chiffonade ¼ C fresh oregano leaves, chopped ¼ C parsley, chopped ½ C heavy cream ¼ C parmesano reggianno, shredded 1 Tbsp butter pinch of sugar, salt, and pepper to taste Rosemary Gnocchi: Place potatoes in stock pot and cover with cold water. Add 2-3 Tbsp sea salt and bring to boil. Reduce heat to simmer and cook until soft and fork pierces through the center easily. Drain and set out to cool enough to handle. While still hot; remove skins and press through a ricer onto a piece of parchment paper. Allow riced potatoes to cool. Form a well in the center of potatoes; add eggs, rosemary, and salt and pepper to taste. Mix to combine. Sift in 1½ C flour. Mix until you have a sticky ball. Knead dough until smooth and all ingredients are well incorporated. Lightly dust working surface with flour, then roll dough into 1 inch diameter and 18 inch long logs. Cut on the diagonal 1 inch pieces. Bring a stock of water to boil with 1 Tbsp salt, once boiling add gnocchi in small batches. When they float they are done, remove them with a slotted spoon. Brown them in a hot fry pan with 1 Tbsp olive oil in it, toss until lightly browned and crispy. Top with Bolagnaise Sauce. (can freeze dough separated and then combine into a freezer bag for later use) Bolagnaise Sauce: In a large heavy bottom stock pot sweat onions in olive oil until translucent. Add garlic and cook 2-3 minutes. Add whole tomatoes and tomato sauce, dried herbs, stir. Gently simmer For complete directions... https://cookingwithruthie.com/2015/01/05/homemade-rosemary-gnocchi-bo