By Amy Story

Southwest Chicken Pasta

INGREDIENTS

½ lb. penne pasta

1 lb. chicken breasts,  cut into 1″ strips

1 (15 oz.) can diced tomatoes

1 cup heavy whipping cream

1 ½ c. cheddar cheese, shredded

1 cup onion chopped

4 garlic cloves, minced

1 Tbsp. honey

1 Tbsp. olive oil

1 Tbsp. butter

2 Tbsp. chopped cilantro

PREPARATION

> In a small bowl, mix southwest seasoning blend together.

> Add cut chicken to large bowl, drizzle in honey and half of the seasonings. Toss to combine.

> Bring a large pot of water to a boil and cook penne pasta according to package instructions for al dente. When done, drain and set aside.

> Heat oil in a large skillet over medium heat. Once hot, add seasoned chicken and cook for a few minutes on each side until cooked through. When nice and golden, transfer chicken to a plate.

> Add diced onion and butter to the same skillet you cooked the chicken in over medium heat. Cook for a few minutes until tender. Add garlic and cook another minute. Add diced tomatoes and the remaining seasoning and bring to a low simmer.

> Slowly pour in heavy cream while stirring until fully incorporated. Bring to a nice simmer. Add chicken back to the skillet. Sprinkle in cheddar cheese and stir to combine. Add penne pasta to the sauce and toss to combine. Remove pasta from heat and let sit a few minutes.

> When done, stir pasta again to fully coat in sauce and sprinkle with chopped cilantro. Enjoy!

Warm Lake Watermelonade

INGREDIENTS

Several cubes of watermelon,
seeded and muddled

Three large basil leaves

with one or two whole leaves left over for garnish

2 slices (about half) of a lime

Tonic water

Simple syrup

Splash of vanilla

Heavy whipping cream

PREPARATION

> Muddle watermelon and basil together (press and twist them with a blunt tool) and set inside drinking glass.

> Squeeze lime wedges to gain juice into glass, discard remnants. Add tonic water to taste, simple syrup to taste, dash of vanilla to taste, stir.

> Add crushed ice, then splash of heavy whipping cream, and garnish with the whole leaves of basil.

Note: As much as surprise to myself as others, I fell for the charms of Warm Lake, twenty-six miles east of Cascade—so much so that I recently moved my life up there. Now the days are getting gentler, and it won’t be long until I’m on a dock with a fishing pole, drinking something just like this.