Chicken Bacon Ranch Pasta

 Almost every time I make a new recipe for the kiddos I always get the same comments over and over again. 

They go something like this:

"That looks gross" or "I don't like [insert whatever I happen to be making]" or "I'm sure I'm not going to like that" and the list goes on.

Most of the time I try to have something nice to say to them about it or just ignore it but sometimes that is the frosting on the cake and mom goes over the edge. Several weeks ago we had a particularly bad week with it.

I finally told them, "do you really think I try to make things you don't like?" And to give them credit almost every single time they try something new they actually like it .

Heck I have several kids that realized they like asparagus and cauliflower and bacon all because they tried something new. So to get over our bad week I decided to make something "new" that I knew that all of them would love. 

They loved this pasta. It was simple and easy to throw together but had a fantastic combination of flavors. I didn't get one negative comment which totally made my day!

Chicken Bacon Ranch Pasta

(click here for printable version)


10-12 oz  pasta (like penne)
2 cups chicken, cooked and chopped (canned works awesome)
3/4 cup bacon, cooked and crumbled
1/4 cup butter
1/3 cup flour
2 cups heavy cream
1 tsp onion powder
1 tsp garlic salt
1/3 cup ranch dressing
3/4 cup shredded cheddar cheese

1. Cook pasta according to its package's directions. Drain and toss in cooked chicken and bacon.

2. To make the sauce, melt butter in medium saucepan over medium heat.  When completely melted add flour and stir to combine.  Slowly pour in heavy cream and stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.

3. Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine. Add shredded cheddar cheese and stir until completely combined. Pour into a 9x13 baking dish and bake at 350°F for 15 minutes or until bubbly. Serve and enjoy!

Source: Chef-in-Training

Cowboy Spaghetti by Seth

Did you enter the GIVEAWAY already? Don't forget!!

 My oldest child, Seth, has quite the sense of humor. It's just like his fathers' and I haven't decided if that's a good or bad thing. It all depends on the day!

Seth has a really good friend that comes over quite often. And we love having him over mostly because he tames Seth down and gets his quirky sense of humor (and that means Seth isn't trying it out on us for several hours--hahaha...). This boy also makes dinner and breakfast for his family quite often.

Now I have this thing about my kitchen. If anyone is making a recipe in there it takes all my willpower, not kidding, to leave them alone. The hubs doesn't really appreciate me telling him all sorts of ways to do things better, so it's just best for me to stay out of there.

Anyway, this boy convinces Seth that he should make dinner for us.  Now I have been wanting to try this recipe (because my girls L.O.V.E. spaghetti and would have it every night if I let them) just to have a little change of pace. 

Seth decided this was easy enough for him to do so off he went. I found something that would keep me mostly occupied and out of their hair and besides a few pointers--which resulted in this conversation:

Friend: How can she (meaning me because I am several rooms away from the kitchen) hear us all the way in there?

Seth: She's a mom. She has radar hearing.

Friend: Good point!

I thought it was hilarious. Well this is the masterpiece that turned. They did an awesome job and it even met the approval of our spaghetti connoisseurs. Fast, easy, yummy, and perfect for a quick night meal.

Cowboy Spaghetti

(click here for printable version)

1 lb. spaghetti noodles, cooked and drained

6 slices bacon, diced (doesn't matter what kind)

1 lb. lean ground turkey or beef

1 small onion, chopped 

1 tsp salt

1/2 tsp pepper

2 garlic cloves, finely minced

1 28 oz can crushed tomatoes

1 8 oz can tomato sauce

1/2 tsp dried oregano

2 tbsp Worcestershire sauce

1/4 tsp liquid smoke, optional but totally delicious

1/4 cup BBQ sauce 

Toppings:

Sliced olives

Shredded cheddar cheese

Sliced green onions

1. In a medium nonstick skillet, cook bacon over medium heat until crisp. Scoop the bacon onto a plate lined with paper towels and drain the grease, if needed, reserving a teaspoon in the skillet for cooking beef or turkey. Return the skillet to medium heat and cook the ground turkey or beef with the onion, salt and pepper, breaking the meat into small pieces as it cooks. Cook until meat is cooked all the way through and a little crispy, about 6-8 minutes. Then, stir in the minced garlic and cook for another minute. Drain any excess grease.

2. To the meat mixture, stir in the cooked bacon, crushed tomatoes, tomato sauce, oregano, Worcestershire, liquid smoke (if using) and BBQ sauce. Bring the mixture to a simmer and cook for 10-15 minutes or up to an hour.

3. Boil the spaghetti noodles according to package directions and serve the sauce over hot noodles and sprinkle with toppings of your choice. This spaghetti is fabulous with these French Bread Rolls. Enjoy!

Source: Mel's Kitchen Cafe

Chicken Bacon Ranch Lasagna

I have a neighbor that is just wonderful.

Isn't it great to have awesome neighbors (growing up we had no one within several miles of us so neighbors was a new concept when I moved to the city).

Anyway...we are always borrowing things from each other if we run out of something, watching each other's kids if someone needs to run somewhere really fast, canning, and inviting each other over for dinner.  My kids love her house because she has a trampoline and an electric piano.  Pretty cool--we just have one of those boring ones that don't plug in.

Last month was her birthday so we invited them over for dinner.  I have been dieing to try this lasagna because I LOVE white sauces, especially white sauces with lots of cream cheese and no flour.  Wow.

Wow.

Wow, Wow. Wow.

We were in lasagna heaven.  It is was absolutely amazing.  So much so that I am going to make it again because writing this is making me drool just thinking about it.  All of us couldn't get enough and it was all gone before I could save any for leftovers.  Amazing.

Chicken Bacon Ranch Lasagna

(click here for printable version)

3 cups chicken, cooked and shredded
3/4 lb. bacon, cooked and crumbled
2 1/2 cups grated mozzarella cheese, divided
1/2 cup parmesan cheese, grated
1 can (14 oz.) artichoke hearts, drained and chopped (optional but totally worth it)
1/2 cup sun-dried tomatoes, chopped (optional but delicious)
2 pkg. (8oz.) low-fat cream cheese, softened
1 1/4 cup milk
1 envelope Hidden Valley Ranch dressing mix, unprepared
12 lasagna noodles, cooked

1.  Preheat oven to 350°F.  Spray a 9x13 inch pan with non stick cooking spray and set aside.

2. Cook lasagna noodles as directed on package. When done, lay out individually so they don't stick together.

3. In a large bowl combine chicken, bacon, 1 c. mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes (if using).

4. In separate bowl, mix together cream cheese, milk and dry ranch envelope. Pour half of the cream cheese mixture over the chicken mixture and stir until coated. Pour the other half of the cream cheese mixture in the bottom of your prepared pan.

5.  Begin layering: 3 lasagna noodles, 1/3 of chicken mixture and 1/2 c. mozzarella cheese.
Repeat 2 more times. You should have 3 layers total. Bake for 25 minutes or until heated through. Let sit 5 minutes before serving. Enjoy!

Source: Favorite Family Recipes

Baked Spaghetti

 It's finally here.  I never pictured this day.  It seemed so far in the future that I never gave it much thought or energy (except when people tried to bring it up and I would totally ignore them--not really but I wanted to because I didn't want to face this day yet!).

You see, as I sit here my house is perfectly quiet.  No one is around.  No kids playing, music going, movies on.  No one asking for me for help with anything or needing to talk to me.

All my kids are in school as of today.  And honestly I don't know how I feel about it.

It is such a mixed bag of emotions for me.  My youngest has been my little buddy for so long that it seems weird to not have him around.  Even though I do admit I can get quite a bit done now, but still.  What a new stage in life and it came so quickly.

So in honor of having no one home and me trying not to cry or laugh with all the quietness around me, I re-did a recipe that was sorely in need of a new picture.  This is a favorite around this place, especially with the hubs, and I love how it dresses up a normal everyday spaghetti.

Baked Spaghetti

(click here for printable version)


12 oz. spaghetti noodles, cooked and drained
1 jar spaghetti sauce ( I make my own so use your own judgment, not too dry but not too saucy)
1 cup your favorite shredded cheese (we used fresh parmesan, cheddar is also good)
4 oz. cream cheese, softened
1/2 cup sour cream

1.  Preheat oven to 350°F.  In a small saucepan, over medium heat, combine cream cheese and sour cream.  Whisk until smooth.  Spread on the bottom of 9 x 13 pan.

2. In a large bowl, combine cooked spaghetti noodles and sauce and spread on top of cream cheese mixture.  Sprinkle cheese on top.  Bake for 30 minutes.  Let sit for 5 minutes before eating.  Enjoy!

Mexican Stuffed Shells

Happy Cinco de Mayo everyone (tomorrow anyway)!!

Thanks to sister-in-law getting married on the 5th of May and having a Cinco de Mayo reception, I always remember this holiday.

We are lovers of mexican food at our house and any excuse to have a party is a win, win situation.  Now if someone could just teach me how to make real tamales I would be in heaven!  Ah...my mouth is watering just thinking about them.

This was quick, easy and delicious.  Serve it with some spanish rice and it is a perfect meal.  Plus something about shells and the kids think it's pretty awesome, maybe because it's like a present inside.

Hope you have a great weekend celebrating--we have lots of family coming to town for Kathryn's special day so we are going to parrrtay!

Mexican Stuffed Shells

(click here for printable version)

1 1/2 cups salsa
1 lb. ground beef
2 tbsp taco seasoning
2 tbsp water
4 oz. cream cheese
14-16 jumbo pasta shells
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

1. Preheat oven to 350°F.  Pour salsa on bottom of 9x13 baking dish and set aside.

2.  In a frying pan cook ground beef. Add taco seasoning and water.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

4.  Stuff each shell with the meat mixture. Place shells in baking dish, open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

5.  After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (ie green onions, black olives). Serve with sour cream and enjoy!

Source: The Way To His Heart

Delicious Greek Pastitsio

 I figured before it warms up too much I should make some more casseroles, soups, and winterish food before I can't do it for another 6 months.

Okay it's not like I can't, I just hate turning the oven on in the middle of summer.  Totally makes me grumpy.

Sometimes I just love casseroles.  It says "comfort food" all over it, especially on blustery days.  Which we seem to get so much in the spring.

This casserole (which I have no idea is the real thing because I don't think I have ever had real greek food in my life) was a huge hit for my family.  How can you go wrong with cheese, noodles, sirloin, and creamy sauce!  See comfort food right there. Not to mention is was super easy and super fast.  Perfect!

Delicious Greek Pastitsio

(click here for printable version)


12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 cup chopped yellow onion
5 garlic cloves, finely minced
3/4 tsp salt
2 tbsp all-purpose flour
8 ounces light cream cheese
2 cups milk
1/8 tsp nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tbsp chopped fresh flat-leaf parsley, optional but delicious

1.  Cover a 9X13-inch baking dish with non-stick cooking spray and set aside. Preheat the broiler.

2.  In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.

3.  While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.

4.  Stir in the pasta and spoon the pasta mixture into the prepared 9x13 pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes, watch carefully so it doesn’t burn. Remove from the oven and sprinkle with parsley. Let it stand for about 5 minutes before serving.  Enjoy!

Source: Mel's Kitchen Cafe

Skillet Chicken Parmesan

Sometimes a girl just needs some comfort food!

You know the kind that's warm and gooey and reminds you of childhood when everything was lovely and perfect.  I have been in need of that lately...why you might ask (and even if you're not asking I am going to tell you anyway :)?

Well because sometimes it's just hard to be happy.  Not that anything bad is going on over here (the hubs is great and so supportive and the kids are just being kids) it's just that I have hypothyroidism that makes it difficult on some days to find the energy it takes to be the woman, mom, and wife I want to be.

Most days are awesome especially now that I have been on medication but sometimes that thyroid just starts acting up and boom! not so happy day happens.

Usually I can feel it coming on so I try to find things that don't stress me out and one of them is making comfort food.  This deliciousness hit the spot.  It was so warm and gooey and it reminded me of better days which I know will come soon.  My daughters who are spaghetti lovers were in heaven with this dinner and it's even sort of healthy (that different colored pasta is veggie pasta) so it's a win-win situation at our house.

So here's to better days and guess what....only 11 days till Christmas.  Now that makes me happy!

Skillet Chicken Parmesan

(click here for printable version)

2 cloves garlic, finely minced

28-ounce can crushed tomatoes

14.5-ounce can diced tomatoes, drained

1/2 tsp. dried oregano

1/2 tsp. dried basil

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. black pepper

3/4 cup freshly grated Parmesan cheese, divided

3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets

Salt and pepper

1/2 cup all-purpose flour

2 Tbsp. canola oil

3/4 cup shredded mozzarella cheese

3/4 cup shredded provolone or sharp provolone cheese

Hot spaghetti noodles for serving

1.  In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.

2.  In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken, they will continue to cook in a later step. Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.

3.  Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.

4.  Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.

5.  Serve over hot spaghetti noodles and enjoy!

Source: Mel's Kitchen Cafe

Mini Mac-n-Cheese Pies

Today I am so excited to be taking part in Mom's Crazy Cooking Challenge.  Thanks Tina so much for doing this!

Our first challenge was mac-n-cheese.  We take a recipe that we have never made before, cook it up, share it with our readers, link up to the party, and have everyone vote for their favorite (don't forget to "like" my recipe--shameless I know but I have amazing readers!)

I found this lovely lady at The Curvy Carrot.  Isn't that such a fun name.  She has some great recipes, and a fun blog, go check her out and say hi!

I have shared with you before how much we love homemade mac-n-cheese at our house.  The box stuff doesn't really cut it.  We need real cheese and real butter, mmm...delicious.

Plus mac-n-cheese is one of those timeless meals.  I remember it from my childhood and I know my kids will remember me making them homemade mac-n-cheese.

One of the reasons I think it is timeless is because of all the variations.  I mean you can make mac-n-cheese with pretty much every kind of cheese known to man; cheddar (the varieties in this family alone are amazing), pepperjack, havarti, bleu, colby, parmesan, ricotta, and list goes on with cheeses most of us didn't even know existed.

Not to mention the ways to make it. We could have a whole discussion on ways to make this fantastic meal.  You can bake it, microwave it, add mustard or evaporated milk, jalapenos or red pepper flakes to make it spicy, or sour cream, cream cheese, and cream.  

Then you could move on to the vegetables; spinach, corn, mushrooms, peppers, onions, peas, and so on.  

What about the meats?  Bacon--so delicious, ham or tuna--totally gross in my opinion but my dad loves it.

Can you see why I love this meal and it's classic nature?

Today I wanted to share something that goes along with what I was talking about, so many different ways to make this lovely food.  Did you ever think about putting it in pie form?

I didn't until now and why not!  It is be perfect as an appetizer or even as a main dish.  They are just the right size to hold in your hand or if you don't like your hands messy, use a fork.  They are absolutely delightful especially with the ritz cracker/cheese/butter crust.  It adds such nice flavor and a little crunch, mmm...so yummy!

Mini Mac-n-Cheese Pies

(click here for printable version)

1 and 1/2 c. Ritz crackers, crushed (1 whole sleeve--I used my food processor and it worked great)
2 c. white cheddar cheese, grated and divided
4 Tbsp. unsalted butter, melted
4 and 1/2 c. cooked elbow macaroni (about 8 ounces uncooked)
One 5.2-ounce container of Boursin Garlic and Herb cheese (I found mine at Costco)
2 Tbsp. unsalted butter, cold
2 large eggs
1/2 c. milk
1/4 c. sour cream
1/4 tsp. salt
Pinch red pepper flakes
Parsley, for garnish, optional

1. Preheat the oven to 350 degrees.  Generously spray cups of your muffin pan with non-stick cooking spray.

2. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.  Divide the mixture evenly among the muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms of each muffin cup.

3. In another large bowl, combine the cooked, and still hot macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.

4. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.  Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.

5. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup.  If you have any leftover macaroni you can save it and bake it separately, if desired.  Top each muffin cup with the remaining white cheddar.  Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.

6. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.  Enjoy!

Source:  The Curvy Carrot

Now onto the rest of the mac-n-cheese recipes.  Check them out, leave some love (comments :), and vote for my mac-n-cheese pies!

Bacon Lover's Mac-n-Cheese

Do you ever get tired of the same old versions of what you make for dinner?

I do.

Sometimes I just can't eat that mac-n-cheese the same way I have been making it for the past 12 years.  Seriously I get so bored of the same old thing.  Not because it's gross but because I want to try something new.  Maybe that's why I have a food blog.  I think I just had an epiphany!

Anyways...sometimes random things just jump in my head...so like I was saying...I get bored.  And since my hubby is a HUGE homemade man-n-cheese fan I knew we had to try this.  Plus it's got bacon in it and everything tastes 10 times better with bacon, right?!!?

This was delicious.  I think it is going to be THE one way we have mac-n-cheese (at least for the next 12 years).  It was so good I have told 5 different people about it just today.  I love the combination of flavors, all fairly subtle, but so scrumptious.

Bacon Lover's Mac-n-Cheese

(click here for printable version)

12 oz. pasta 

5-6 oz. bacon, chopped

8 oz. baby bella mushrooms, sliced

2 tbsp. butter

1/3 c. flour

2 cloves garlic, minced

1 1/2 c. milk 

1 c. cream

1/4 tsp. salt

1/4 tsp. red pepper flakes (optional)

Black pepper, to taste

4 oz. yellow cheddar cheese, grated

4 oz. white cheddar cheese, grated

3 cups fresh baby spinach leaves, chopped

1.  Preheat the oven to 400 degrees.  Bring a large pot of water to boil.  Once boiling, cook the pasta according to package directions until just shy of al dente.  Drain well and set aside.

2.  Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until crispy.  Transfer to a paper-towel lined plate with a slotted spoon.  Set aside 3 tablespoons of the cooked bacon for topping the baked mac and cheese.  Reserve 2 tablespoons of the bacon grease.  Return the pan to the heat and add the mushrooms.  Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.  (I do not like my mushrooms mushy so I did 2-3 minutes) Remove from the heat.

3.  To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter.  (If there was not enough bacon grease to make 2 tablespoons, replace the missing amount by adding an equal amount of butter.)  Heat over medium-high heat until the butter is completely melted.  Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes.  Whisk in the milk and cream.  Cook the mixture, stirring frequently, until it begins to bubble and thicken.  Whisk in the salt, red pepper flakes, and pepper.  Remove the pan from the heat and whisk in the yellow and white cheddar until completely melted and smooth.  Return the drained pasta to the pot.  Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach.  Stir everything together gently until well combined.  Spread the mixture into a lightly greased 2-quart casserole dish.  Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling.  Serve warm and top with reserved cooked bacon pieces.  Enjoy!

Source: slightly adapted from Annie's Eats

Linking with these fabulous linky parties

Tuscan Garlic Chicken

Can you define your family by a type of food?

Here are several examples.  Growing up we were a meat and potatoes kind of family.  You know the ones that have meat at every meal (that's because we raised cows and chickens) and the Idaho potato was an absolute staple at our house.  It was weird when we didn't have one of these for dinner.  When I first moved away from home I was always in a quandary of what to make for dinner because I couldn't afford to buy meat all the time and "seriously what can you make without meat?"  It took me several months to come up with yummy dinners without meat.

As a side note, to this day I always make a point of having meatless meals on my menu.  It's good for my kids and good for my husband too!

Now on the other hand you have the fruit and vegetable kind of family.  That's my sister's family.  She LOVES fruits and vegetables and was always the kid who didn't eat her main dish but ate her side dish, I mean what kid always eat the beans, broccoli, and salad like they actually enjoy it?  One of my daughters is the exact same way, takes after her aunt.  My sister was also the one with fruit stains on her clothes because she was always eating something fruity.  She is still that way today.  They eat very healthy, simple, delicious meals but with hardly any meat and lots of fruits and vegetables.

My family on the other hand is the pasta family.  We all LOVE pasta.  Sarah's favorite is spaghetti.  She asks for it constantly and she has picked it for 5 years in a row on her birthday.  Kathryn's favorite is stroganoff.  She gets very sad when we don't have it at least once every couple weeks.  Usually when I tell her we are having it for dinner, she dances around the room because she is so excited.  Luke's favorite is mac-n-cheese.  This is what he asks for everyday for lunch.  I'm not kidding.  Sometimes I purposefully run out of it and not buy anymore from the store just so he will pick something else to eat.  

So it's no surprise that we absolutely loved this pasta.  It is beautiful, delicious, and creamy.  We will definitely be making it again, plus with all the vegetables it is sort of healthy!  Some also say that it reminds them of Olive Garden's Chicken.  I  have never actually had it so I can't say but I know this version was fantastic.

Tuscan Garlic Chicken

(click here for printable version)

3/4 c. all-purpose flour

1/2 T. salt

1 t. pepper

1/2 t. dried basil

1/2 t. dried oregano

4 boneless, skinless chicken breasts

5 T. extra virgin olive oil, divided

1 T. finely minced garlic, 4-5 cloves

1 red bell pepper, cut into thin strips or chopped

1/2 c. low-sodium chicken broth

6 oz. fresh spinach

1/2 c. heavy cream

2 t. cornstarch

1 c. milk

1 c. freshly grated Parmesan cheese

1 pound fettuccine (or whatever pasta you have on hand)

1.  Preheat oven to 350 degrees.  In a shallow pie plate, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.  (note: if your chicken is quite thick, butterfly them so they are thinner)

2.  In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through, they will finish up cooking in the oven. (note: don’t move the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading will likely fall off) Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

3.  While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

4.  Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream, and milk. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

5.  When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.  Enjoy!

Source: Mel's Kitchen Cafe

Linking up to these fabulous linky parties
and
Tidy Mom
and
Recipes to Run On

Tortellini Spinach Bake in a Creamy Lemon Sauce

I am so glad Blogger is working again!

It's spring here.

Yeah!

When spring finally shows up I am hardly ever in the house.  At every possible moment I am outside.  

I love to soak in the sun and I love to see everything so green and beautiful.

I find it very fulfilling to be outside and work in my yard.  Yesterday I weeded the flower beds, planted a trumpet vine, mowed the yard, trimmed everything up, edged the garden, planted my herb garden, and watered my trees.  

Heaven!

One time when my husband came home and saw the yard mowed we had a very funny conversation.  It went something like this:

Hubby:  "Why did you mow the lawn?"

Me: "I wanted to."

Hubby: "Did anyone see you mowing the lawn?"

Me:  "Why?" 

 (by this point I was thinking maybe he thought I was out there in a bikini or something)

Hubby:  "Well when you mow the lawn the neighbors think that I am a domineering husband and make you do it."

Me--laughing hysterically--"Well you're not so don't worry and if they ask I will just tell them that you don't know how to run the lawn mower."  

(he does we just love to tease)

So now every time I mow the lawn, which is most of the summer, I remember our conversation and have a good laugh.  I LOVE to be outside so I really enjoy mowing the lawn.  I also do it because I would rather spend time doing other things together besides mowing the lawn on the weekends.

But speaking of my very sweet husband and spring this is what he made me for Mother's Day.

It was fantastic!

The hint of the lemon is so perfect for this time of year plus it is quick and easy, perfect for spring and summer days when there is so much to do and you want to spend as little time in the kitchen as necessary.

Tortellini Spinach Bake in a Creamy Lemon Sauce

(click here for printable version)

12 oz  Tortellini (find them in the dry pasta aisle and the only brand my store carried was Barilla Parmesan Cheese but any kind should work)

6 strips bacon 

3 cloves garlic, pressed or finely minced

2 Tbs flour

1 1/2 c. milk

1/2 c. cream

¾ t. kosher salt

⅛ t. black pepper

1 1/2 t. dry basil

¼ t. red pepper flakes, optional

1 medium lemon

2 c loosely packed fresh spinach, roughly chopped

¾ c. grated mozzarella cheese, divided

¾ c. grated Parmesan cheese, divided

1.  Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

2.  Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and cream continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

3.  While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon--be careful not to get any of the white part in the sauce, it is quite bitter.  Then cut lemon in half and remove juice.  Add zest and lemon juice to sauce.  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

4.  Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

5.  Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and serve.  Enjoy!

Source:  Best Bites

Linking up to these fabulous linky parties
and
Tidy Mom

White Cheddar Mac-n-Cheese

"You're weird!"

(think of Johnny Depp saying that in "Charlie and the Chocolate Factory")

Okay you're not weird but I am especially when it comes to certain things.

Like mac-n-cheese.  I can't stand the "nice" boxed kind from the store.  I didn't even like it as a kid.  My mom would ask me to make it for dinner when my parents were out on date night and I kid you not, I burned it every time!

It's so true.  I couldn't stand the stuff so naturally I would go off and do something while it was cooking and before you know it, it was burned.  My brothers and sisters didn't appreciate it too much but I'm still that way.  I can't hardly cook something I don't like.  

My family loves mac-n-cheese though and I love the homemade kind.  One of my husbands great loves in life is cheese.  His dream is to be able to have 20 different kinds of cheese at all times in the house with some crackers and some fresh fruit.  Silly boy, hopefully we will get there (today we 4, that's better than 1 right?).  Anyways, I found that our Costco had gotten some new cheeses in and I brought a new kind home for him.  It is a coastal white cheddar, quite strong but delicious.  It was the inspiration for this yumminess.

16 oz. macaroni noodles

5 T. butter, divided

1 c. heavy cream

8 oz. cheese, shredded (I would recommend something strong like an aged cheddar, muenster, or what cheese your family prefers)

Salt and pepper

¼ c. Ritz cracker crumbs

1.  Preheat the oven to 400˚ F.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

2.  Dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.

3.  Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the cheese until the cheese starts to melt.  Mix in salt and pepper to taste.

4.  Pour the mixture into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the cracker crumbs.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

5.  Bake until the sauce is bubbling and the topping turns golden brown, about 15-20 minutes.  Serve immediately.  Enjoy!

Source:  Annie's Eats

Chicken & Spinach Stuffed Shells

 How was your Christmas?

Mine was wonderful.  We got up early and watched the kids be so excited, then it was a day of laziness...I love having days of nothing to do but whatever I want to do.  One of my favorite things to do is curling up next to the fireplace and read a good book.  As one of my favorite characters says, "It's my one weakness!"  

Now that it's back to real life I thought I should start making some healthier meals.  Those Christmas goodies are sure starting to show!  Anyways, does this count?  It's healthier than cupcakes and cookies anyway.

My kids actually loved this and didn't even notice the spinach.  I love how pretty it looks in the pan and it tastes even better.  It was a hit at our house.

1 (12-ounce) box uncooked jumbo pasta shells
2 c. chopped cooked chicken
2 c. fresh chopped spinach
1 onion, chopped finely
2 cloves garlic, minced
1 (15oz) container ricotta cheese (I didn't have any on hand so I used cottage cheese and it worked great)
1 (8oz) packages cream cheese, softened
2 c. shredded Parmesan cheese
1 large egg, lightly beaten
1 T. dried parsley flakes
1 t. Italian seasoning
1/2 t. salt
1/2 t. pepper
2 c. shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.  In a large bowl, combine chicken, spinach, onion,garlic, ricotta, cream cheese, parmesan cheese, egg, parsley, italian seasoning, salt, pepper and 1 c. of mozzarella cheese. Spoon into shells.  For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Source: Paula Deen

Sharing this with: Sew Chatty, A Southern Fairy Tale, the Girl Creative, Sumo's Sweet Stuff, Skip To My Lou, Craft Edition, Beauty and Bedlam, Tasty Tuesdays.

Buffalo Mac-n-Cheese

This mac-n-cheese was gourmet!  We make homemade mac-n-cheese often, mostly because I can't stand the box kind, so when I saw this I knew my husband would love it.  And I was totally right!  He loves spicy things and this was spicy, but in such a yummy way that I really liked it too.  As a side note, my kids didn't like it (not because of the flavor per se, but because of the spiciness).  Remember you can always substitute different cheeses for the pepper jack (like parmesan) and reduce the amount of hot sauce you add so it would be appealing even for the kiddos.

7 T. butter

1 lb. (16 oz) elbow macaroni 

1 small onion, finely chopped  

3 cups shredded rotisserie chicken (I used canned chicken and it worked great) 

2 cloves garlic, minced 

3/4 cup Buffalo wing sauce (preferably Frank's. If you are worried about the heat factor add half the amount)

3 T.  flour 

2 t. dry mustard 

2 1/2 c. half-and-half 

1 lb. (16 oz) yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) 

8 oz. pepper jack cheese, shredded (about 2 cups) 

2/3 c. sour cream 

1 c. panko breadcrumbs (found in the grocery store next to regular breadcrumbs) 

1/2 c. crumbled blue cheese 

2 T. chopped fresh parsley

1.  Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. 

2.  Meanwhile, melt 3 T. of butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 c. hot sauce and simmer until slightly thickened, about 1 more minute. 

3.  Melt 2 T. of butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. 

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

4.  Put the remaining 2 T. butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. 

Best served immediately.

Source:  The Girl Who Ate Everything 

Creamy Pasta Salad

Summer's coming and personally I am looking forward to it especially because it has rained for the past two days and then blew like crazy for the week before that.  My poor garden hasn't been attended to for days and the weeds are loving it.  So in honor of hoping the sun will come out a little more I  made this pasta salad, hoping for good vibes.

13 oz. penne pasta

1 c. carrotts, chopped

1 c. baby tomatoes, sliced lengthwise

1 c. cucumber, chopped

1c. yellow bell pepper, chopped

1 c. monterrey jack cheese, cubed

1/2 c. paremsan cheese

1 1/2 c. creamy italian dressing

(optional ingredients: garbonzo beans, snow peas, asparagus, zuchinni, celery, mushrooms, artichoke hearts)

*  Cook pasta according to directions or till the tenderness you desire.  Drain and rinse thoroughly with cold water.  Place in large bowl.  Add 1 c. of italian dressing and stir.  Cover bowl and refrigerate for atleast 2 hours.

* Remove from fridge and add all the vegetables you want, cheeses and more dressing until it reaches the taste I desire.  (Sometimes I keep it really simple so my children will eat it but other times I add as much as possible, because the veggies are my favorite part) 

Baked Sausage Rotini

Do you ever get to dinnertime and have no idea what to make?  I do.  I stand there, open cupoards, open the refrigerator, look through several cookbooks, knowing that I shouldn't and don't want to go to the store, but knowing I need to fix dinner especially because it's like 5 o'clock already and the kids are hungry.  And yet I can't find anything that sounds good, or if it does I don't have the ingredients or it will take too long.  Do you ever do that, or is it just me?  This recipe was one of those nights and it turned out really yummy.  My kids loved it and the best part, it was quick.

13 oz. rotini pasta (or any that you have on hand that resembles this--macaroni, penne, etc.)

1 lb. Italian sausage

1 t. garlic, minced

1 jar spaghettie sauce (abt. 4 cups)

1 c. real parmesan cheese

1 c. monteray jack cheese

* Preheat oven to 350 degrees.  Cook noodles according to package directions.  While noodles are boiling, cook sausage and garlic in skillet, breaking into small pieces, until done.  Add spaghetti sauce and parmesan cheese.  When noodles are finished, drain and place in 9x13 baking dish.  Pour spaghetti mixture over the top, stir, making sure noodles are covered completely.  Sprinkle monteray jack cheese on top and place in oven.  Bake for 30 minutes and serve. 

Lasagna Roll-Ups

This is just a little different way to have your lasagna.  It is fun to have all rolled up, and makes for easy serving.

Sauce: 

1 lb. ground beef

1 T. onion, minced

1 T. garlic, minced

4 c. spaghetti sauce

Filling:

2 c. cottage cheese

1 1/2 c. mozzarella cheese

1/2 c. parmesan cheese

2 eggs

1/3 c. parsley

1/2 t. basil

1/4 t. pepper

10 lasagna noodles

1 c. cheddar cheese

*  Boil lasagna noodles according package directions.  When done, remove from pan and lay out on wax paper to keep from sticking together.  In large skillet, cook ground beef, onion and garlic until done, making sure to break hamburger into small pieces.  Add spaghetti sauce. 

*  In a medium bowl, combine cottage cheese, mozzarella cheese, parmesan cheese, eggs, parsley, basil and pepper.  Stir well.

*  Preheat oven to 375 degrees.  In a glass baking pan, put half of the spaghetti sauce on the bottom.  Put a little bit of cottage cheese mixture over each lasagna noodle, spreading evenly.  Roll up each noodle and place seam side down in baking pan.  Cover with remaining spaghetti sauce.  Top with cheddar cheese and cook for 30 minutes.  Serve.

Sesame Noodles

This is a simple, yummy pasta that is perfect for chinese dishes or just as a side dish.  It is very mild and our kids even liked it.

1 16 ounce package pasta noodles ( I used spaghetti)

6 garlic cloves, minced
6 tablespoons sugar
4 tablespoons olive oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
6 green onions, slice (opt.)
1 teaspoon sesame seeds, toasted (opt.)
* Cook pasta according to the package directions. When pasta has finished cooking, drain and put into a large serving dish.

* While pasta is cooking, in medium saucepan over medium-high heat and add olive oil, garlic, vinegar, sugar, soy sauce, and sesame oil. Bring to a boil and stir until sugar dissolves. Remove from heat and pour sauce over pasta and toss to coat. Garnish with green onions and sesame seeds.  To toast sesame seeds, place in glass baking dish in 400 degree oven for several minutes.  Watch very carefully, they will burn quickly.

Baked Spaghetti

Spaghetti is a favorite at our house and my children would love to have it twice as much as we do so when I heard about this recipe from my friend Emily I had to try it.

12 oz. spaghetti noodles, cooked and drained

1 jar spaghetti sauce ( I make my own so use your own judgment, not too dry but not too saucy)

1 c. your favorite shredded cheese (we used fresh parmesan, cheddar is also good)
4 oz. cream cheese
1/2 c. sour cream

* Preheat oven to 350 degrees.  In a small saucepan combine cream cheese and sour cream.  Whisk until smooth.  Spread on the bottom of 9 x 13 pan.  Combine cooked spaghetti noodles and sauce and spread on top of cream cheese mixture.  Sprinkle cheese on top.  Bake for 30 minutes.

Alfredo Sauce

My husband loves pasta and when we found this recipe from Family Favorite Recipes there was no going back.  My kids devour it every time I make it and it is so good with chicken, broccoli, shrimp and anything else you can think of.

1 cube butter

1 8oz package cream cheese

1/2 c. sour cream

1 t. minced garlic

2 c. milk

1 c. parmesan cheese

1 small package spaghetti noodles

* Over medium heat melt butter.  Add sour cream, cream cheese and garlic, whisking until smooth.  Add milk and parmesan cheese (I will tell you that if you use "real" parmesan it will taste better than the bottled stuff) and cook, stirring frequently until it reaches desired consistency.  Pour over noodles.  Hope you enjoy it, we sure do!