tater tots
tomato soup
ground beef
mixed veggies
Brown the beef, then add the tomato soup and mixed veggies. Place in a 9X13 pan. Cover with tater tots.
Bake 350 for 30 mins.
Saturday, November 29, 2014
Easy Cheesy Pasta and Ham
Ingredients
1 (6 oz) box rotini pasta, uncooked
2½ cups milk
¼ cup butter
¼ cup flour
1½ cup mild cheddar cheese, grated
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups ham, cubed
Instructions
Spray 13×9 pan with nonstick spray, set aside.
Cook the pasta according to directions on the box, drain and return to pan
Grate the cheese, reserving ¼ cup and cut the ham
Warm the milk in the microwave, set aside
In a large skillet, melt the butter, add the flour and whisk for one minute
Slowly add the milk, whisk constantly.
Turn the heat up to medium and stir until thickened
Slowly add the cheese, whisk until melted after each addition
Season the sauce with salt and pepper
Stir ham and cheese sauce into the pasta, mix well
Transfer to baking dish and spread evenly
Sprinkle with reserved cheese
Bake at 350 degrees for about 20-30 minutes or until bubbly
1 (6 oz) box rotini pasta, uncooked
2½ cups milk
¼ cup butter
¼ cup flour
1½ cup mild cheddar cheese, grated
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups ham, cubed
Instructions
Spray 13×9 pan with nonstick spray, set aside.
Cook the pasta according to directions on the box, drain and return to pan
Grate the cheese, reserving ¼ cup and cut the ham
Warm the milk in the microwave, set aside
In a large skillet, melt the butter, add the flour and whisk for one minute
Slowly add the milk, whisk constantly.
Turn the heat up to medium and stir until thickened
Slowly add the cheese, whisk until melted after each addition
Season the sauce with salt and pepper
Stir ham and cheese sauce into the pasta, mix well
Transfer to baking dish and spread evenly
Sprinkle with reserved cheese
Bake at 350 degrees for about 20-30 minutes or until bubbly
Easy Crock Pot Sausage & Cheese Tortellini
1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese
1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.
2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
4. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.
Sunday, October 12, 2014
Chocolate Cake with Chocolate Moose Filling
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Mousse Filling* (recipe follows)
Chocolate Frosting* (recipe follows)
Instructions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
Bake for about 30 to 35 minutes or until a toothpick
Chocolate Mousse Filling
Ingredients
1/2 cup hot water
4 Tbsp cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy cream
2 Tbsp sugar
Instructions
Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
Chocolate Frosting
A warm chocolate frosting (similar to ganache) that hardens slightly as it is poured over the cake and cools.
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Ingredients
6 Tbsp milk
3 Tbsp cocoa powder
1/2 cup butter (one stick)
3 3/4 cups confectioners' sugar
Instructions
In a medium saucepan add milk, cocoa and butter. Bring to a boil. Remove from heat.
Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)
Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
(I usually make the warm chocolate frosting while the cake is in the fridge.)
Remove cake from fridge and pour chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Mousse Filling* (recipe follows)
Chocolate Frosting* (recipe follows)
Instructions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
Bake for about 30 to 35 minutes or until a toothpick
Chocolate Mousse Filling
Ingredients
1/2 cup hot water
4 Tbsp cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy cream
2 Tbsp sugar
Instructions
Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
Chocolate Frosting
A warm chocolate frosting (similar to ganache) that hardens slightly as it is poured over the cake and cools.
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Ingredients
6 Tbsp milk
3 Tbsp cocoa powder
1/2 cup butter (one stick)
3 3/4 cups confectioners' sugar
Instructions
In a medium saucepan add milk, cocoa and butter. Bring to a boil. Remove from heat.
Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)
Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
(I usually make the warm chocolate frosting while the cake is in the fridge.)
Remove cake from fridge and pour chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!
Brown Sugar Glazed Garlic Pork Chops
Brown Sugar Glazed Garlic Pork Chops
4-5 boneless, pork chops
¼ cup light brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons olive oil
Instructions
In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.
Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
Heat olive oil in a skillet over medium/high heat.
After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.
4-5 boneless, pork chops
¼ cup light brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons olive oil
Instructions
In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.
Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
Heat olive oil in a skillet over medium/high heat.
After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.
Zucchini-Oat Chocolate Chip Cookies
Zucchini-Oat Chocolate Chip Cookies
Ingredients
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden.
Wacky Cake
Wacky Cake
2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract
In a 9x13 inch pan, mix dry ingredients. Add wet ingredients. A few smallish lumps in the batter are no big deal. Bake at 350 for about 30 minutes or until a toothpick (knife, fork, whatever) comes out clean.
Note: It is possible that if you bake this in an aluminum pan, vinegar/baking soda will react and cause it to taste like metal, so use glass or a non-reactive metal.
Wacky Cake Frosting
4 Tbsp flour
1 C milk
1 C sugar
1 C butter, softened considerably
2 tsp vanilla
Mix milk and flour in a saucepan, and cook until thickened. Let it get thick. Don't fear it's weirdness. When it's thick, take it off the heat. Then beat butter and margarine (or all butter) together. Slowly add sugar to butter mixture. Beat well. Add milk mixture. Beat very well until there are no (or almost no) lumps. It will take a few minutes. Add vanilla and beat.
2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract
In a 9x13 inch pan, mix dry ingredients. Add wet ingredients. A few smallish lumps in the batter are no big deal. Bake at 350 for about 30 minutes or until a toothpick (knife, fork, whatever) comes out clean.
Note: It is possible that if you bake this in an aluminum pan, vinegar/baking soda will react and cause it to taste like metal, so use glass or a non-reactive metal.
Wacky Cake Frosting
4 Tbsp flour
1 C milk
1 C sugar
1 C butter, softened considerably
2 tsp vanilla
Mix milk and flour in a saucepan, and cook until thickened. Let it get thick. Don't fear it's weirdness. When it's thick, take it off the heat. Then beat butter and margarine (or all butter) together. Slowly add sugar to butter mixture. Beat well. Add milk mixture. Beat very well until there are no (or almost no) lumps. It will take a few minutes. Add vanilla and beat.
Two Timin Pasta Bake
TWO TIMIN’ PASTA BAKE
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain. Mix the sauces together in a large bowl.Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.
Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain. Mix the sauces together in a large bowl.Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.
Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.
creamy italian chicken
creamy italian chicken
in the bag:
4 chicken breasts
1 (8 oz) cream cheese, softened
1 can cream of chicken
1 dry packet of italian seasoning
to cook:
cook on low for 4-6 hours
in the bag:
4 chicken breasts
1 (8 oz) cream cheese, softened
1 can cream of chicken
1 dry packet of italian seasoning
to cook:
cook on low for 4-6 hours
hawaiian chicken
hawaiian chicken
in the bag:
2-3 chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 tbs soy sauce
1/2 can of large pineapple chunks
1/2 cup of pineapple juice (from can)
to cook:
cook on low for 6-7 hours
shred and serve over rice
in the bag:
2-3 chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 tbs soy sauce
1/2 can of large pineapple chunks
1/2 cup of pineapple juice (from can)
to cook:
cook on low for 6-7 hours
shred and serve over rice
chicken broccoli alfredo
chicken broccoli alfredo
in the bag:
3 chicken breasts, cut into strips
1 (16 oz) bag frozen broccoli
1 large green pepper, chopped
2 (16 oz) jars alfredo sauce
to cook:
cook on low for 4-6 hours
serve over noodles
in the bag:
3 chicken breasts, cut into strips
1 (16 oz) bag frozen broccoli
1 large green pepper, chopped
2 (16 oz) jars alfredo sauce
to cook:
cook on low for 4-6 hours
serve over noodles
Chicken Broccoli over Rice
1 can cheddar cheese soup
1 can cream of chicken
1 can chicken stock
1 lb chicken
rice
1 bag frozen broccoli
mix the cheese, cream of chicken and chicken stock in a slow cooker. Add the chicken. Cook on low for 6-8 hours. Shred the chicken add it back to the mixture. Cook the broccoli and add to the mixture. Sever over the rice.
Peanut Butter Cake with Chocolate Icing
Peanut Butter Cake with Chocolate Icing
Ingredients
Cake
2 cups All-purpose Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1-3/4 stick Butter
1/2 cup Peanut Butter
1 cup Boiling Water
Icing
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa Powder
6 Tablespoons Milk
1 pound Powdered Sugar, Sifted
1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, stir together flour, sugar, and salt. Set aside.
In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside.
In a medium saucepan, melt 1 3/4 sticks butter. Stir in peanut butter until smooth. Add boiling water, let the mixture bubble up for about 10 seconds, then remove from heat.
Pour the peanut butter mixture over the flour/sugar mixture and stir until halfway combined. Pour in the buttermilk mixture and stir gently until the batter is smooth. Pour the batter into a sheet pan or jelly roll pan and smooth the surface. Bake for 20 minutes, then remove it from the oven.
While the cake is baking, make the icing: Melt 1 3/4 sticks butter. Stir in the cocoa powder, then the milk. Remove from heat and add vanilla and powdered sugar and stir until smooth. Add more powdered sugar if you want it a little thicker.
Pour the icing over the warm cake right out of the oven and smooth the surface. Allow to sit for 10 minutes before cutting into squares and serving warm.
Ingredients
Cake
2 cups All-purpose Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1-3/4 stick Butter
1/2 cup Peanut Butter
1 cup Boiling Water
Icing
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa Powder
6 Tablespoons Milk
1 pound Powdered Sugar, Sifted
1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, stir together flour, sugar, and salt. Set aside.
In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside.
In a medium saucepan, melt 1 3/4 sticks butter. Stir in peanut butter until smooth. Add boiling water, let the mixture bubble up for about 10 seconds, then remove from heat.
Pour the peanut butter mixture over the flour/sugar mixture and stir until halfway combined. Pour in the buttermilk mixture and stir gently until the batter is smooth. Pour the batter into a sheet pan or jelly roll pan and smooth the surface. Bake for 20 minutes, then remove it from the oven.
While the cake is baking, make the icing: Melt 1 3/4 sticks butter. Stir in the cocoa powder, then the milk. Remove from heat and add vanilla and powdered sugar and stir until smooth. Add more powdered sugar if you want it a little thicker.
Pour the icing over the warm cake right out of the oven and smooth the surface. Allow to sit for 10 minutes before cutting into squares and serving warm.
Brown Sugar Syrup
Brown Sugar Syrup
~2 c. brown sugar (I used light)
~1 c. water
~4 T. butter, unsalted
~1/2 tsp. salt
~2 tsp. vanilla
Add all but vanilla to small saucepan, bring to boil while whisking to dissolve the sugar. Let boil rapidly over medium heat for a full 3 minutes.
Immediately remove from heat, whisk in vanilla and let cool for a couple minutes until serving.
~2 c. brown sugar (I used light)
~1 c. water
~4 T. butter, unsalted
~1/2 tsp. salt
~2 tsp. vanilla
Add all but vanilla to small saucepan, bring to boil while whisking to dissolve the sugar. Let boil rapidly over medium heat for a full 3 minutes.
Immediately remove from heat, whisk in vanilla and let cool for a couple minutes until serving.
Taco Pasta Bake
Taco Pasta Bake
Ingredients:
1/2 - 3/4 of a bag of ziti
1lb of ground beef
1 envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (Mexican style or Colby Jack)
Directions:
Boil pasta until just cooked, drain, rinse with cold water.
Brown ground beef, mix together taco season and water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced.
Add the cream cheese to the beef mixture, stir until melted and combined, remove from heat.
Add pasta to the casserole dish and mix in 1C of the shredded cheese.
Top pasta and cheese with beef mixture, gently mix until the pasta is coated, top with remaining shredded cheese.
Bake at 350 uncovered for approx 30 minutes.
Ingredients:
1/2 - 3/4 of a bag of ziti
1lb of ground beef
1 envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (Mexican style or Colby Jack)
Directions:
Boil pasta until just cooked, drain, rinse with cold water.
Brown ground beef, mix together taco season and water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced.
Add the cream cheese to the beef mixture, stir until melted and combined, remove from heat.
Add pasta to the casserole dish and mix in 1C of the shredded cheese.
Top pasta and cheese with beef mixture, gently mix until the pasta is coated, top with remaining shredded cheese.
Bake at 350 uncovered for approx 30 minutes.
Chicken and Dumplings
1 can chicken broth
1 can cream of chicken soup
shredded chicken
1 tube large biscuits
Bring to a simmer the broth, soup and shredded chicken. Tear off pieces of the biscuits and drop in the mixture. Simmer for 5-10 minutes. Add salt and pepper as needed.
1 can cream of chicken soup
shredded chicken
1 tube large biscuits
Bring to a simmer the broth, soup and shredded chicken. Tear off pieces of the biscuits and drop in the mixture. Simmer for 5-10 minutes. Add salt and pepper as needed.
Zucchini Mushroom Pasta
ONE POT ZUCCHINI MUSHROOM PASTA
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Yield
6 servings
An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!
INGREDIENTS
1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
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INSTRUCTIONS
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Yield
6 servings
An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!
INGREDIENTS
1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
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INSTRUCTIONS
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.
Creamy Grilled Chicken Piccata
Creamy Grilled Chicken Piccata
Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Sunday, September 7, 2014
Butternut squash(pumpkin) soup
Ingredients
- 4 lb butternut squash
- 3 apples
- 32 oz can reduced-sodium chicken broth
- 2 bay leaves
- 1 Tbsp rosemary + garlic seasoning
- ½ tsp salt
- ¼ tsp black pepper
- • reduced-fat sour cream
Instructions
- Preheat oven to 400 degrees.
- Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
- Slice the squash lengthwise down the center from top to bottom.
- Scoop out seeds from squash.
- Slice onion down center.
- Spray a roasting pan with nonstick cooking spray.
- Bake squash and onions in oven for 35-40 minutes.
- Remove squash and allow to cool.
- Peel and dice apples and add to crock pot.
- After squash has cooled, remove skin and chop squash. Add to crock pot.
- Add chicken broth, rosemary + garlic blend, salt and pepper to crock pot.
- Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.
- After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
- To serve, top with a Tbsp of light sour cream. .
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