(the pioneer woman) chicken & noodles

My sweet sister-in-law got me my first Pioneer Woman cookbook! I'm having fun going through and looking at all the yummy foods! I tried out the "chicken & noodles" recipe in here and it is DELICOUS! It's like chicken noodle soup but without all the soupiness. (Check out more of Ree's tasty recipes here.)

Chicken & Noodles

Ingredients:
1 (2-3 lb) chicken fryer, cut up
1/2 medium onion, diced
2 celery stalks, diced
2 carrots, diced
1 t. salt
1/4 t. white pepper
1/2 t. turmeric didn't have any to use
1/4 t. ground thyme
2 t. finely minced parsley
16 oz. frozen homestyle noodles (she suggests Reames brand, but I couldn't find any so I just used some dried homestyle noodles from the pasta isle)
3 T. flour
splash of half & half, optional

Directions: (her book includes PICTURES with EACH step!)

1. Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, then reduce the heat to low. Simmer for 45 minutes, then remove the chicken from the pot. Set the chicken aside to cool briefly.
2. Shred the chicken with 2 forks, reserving the bones.
3. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
4. Add the shredded chicken, onion, celery and carrots to the pot.
5. Then add the salt, pepper, turmeric, thyme, and minced parsley.
6. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
7. Stir in the noodles. No need to thaw them first!
8. Finally, mix the flour with 1/2 c. water until smooth. Stir the flour mixture and the splash of half-and-half (if you're into that kind of thing) into the pot. Simmer for 15 minutes or until the noodles are tender, tasting and adding more salt if needed at the end.
9. The soup should be thick and stew-like. And your kitchen should smell like home. :) 

This recipe was WONDERFUL! I will be making this again! Although, it didn't end up stew-like to me (rather just skinny on the broth) but maybe that's because I couldn't find FROZEN noodles to use.

Enjoy!

{our best bites} guiltless Alfredo sauce

I love my "Our Best Bites" cookbooks! This is another INSTANT FAVORITE! This will be put into heavy rotation. It is so easy, and I don't feel guilty eating it- no whole milk or heavy cream required!

Ingredients:

2 c. low fat milk 

1/3 c (3 oz.) low fat cream cheese

2 T flour

1 t kosher salt

1 T butter

3 garlic cloves, minced

1 c. Freshly grated Parmesan cheese* (see tip)

Directions:

1. In a blender, blend the milk, cream cheese, flour and salt until smooth and set aside. 

2. In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic. Sauté the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning. 

3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.

4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.

5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing. 

6. Seve immediately. Refrigerate leftovers for up to 5 days. The sauce will becom every thick once refrigerated. To use it, reheat sauce and add a little milk until the desired consistency is reached. 

*Tip: for the Parmesan cheese in this recipe, use a wedge if ungraded oarmesand and grate it yourself with a. Micro plane or even in your food processor. Pregrated Parmesan is too dry and while your sauce will still taste great, it will be lumpy. 

SERVING SUGGESTION: this sauce is super versatile. Drizzle it over steamed vegetables, use it as a dip for breadsticks, or as a sauce to dip for Pizza. 

FREEZER INSTRUCTIONS: after step 3, transfer the mixture to an 8x8 disposable aluminum baking pan. Sprinkle with cheese and cover tightly with aluminum foil. Freeze for up to 3 months. When ready to cook, preheat oven to 400* and bake covered for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly. 

{our best bites} spaghetti & meatballs

I've been trying some new recipes in the cookbooks I love looking through here at my house. They always look so delicious and pretty.  I decided I'd try this spaghetti & meatballs recipe and see how it holds up to my old stand-by of Ultimate Spaghetti & Meatballs. This recipe was yummy and I think it had a few less ingredients than my other recipe. I'll definitely put this on on our list. ;)

Recipe & Pictures from Our Best Bites

Italian Meatballs:
Recipe by Our Best Bites

1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt*
*If you want, you could substitute all the Italicized ingredients with 3 Tbsp. garlic bread seasoning found here.

Directions: 

1. Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. 
2. Place on a broiler pan and broil until the meatballs start to brown–I actually use my toaster oven. Just because I can. ;) Remove from oven and set aside until ready to use (or freeze for later use).

Recipe & Picture from Our Best Bites

Spaghetti and Meatballs
Recipe by Our Best Bites

1 italian meatballs recipe, see above
 
Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

Directions:

1. Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. 
2. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. 
3. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency.
4. Serve over hot spaghetti (shhhhh…I used linguine!), maybe with some breadsticks and some freshly grated Parmesan on top. Serves a lot–like probably 12 regular people or 2 teenage boys.

FREEZER MEAL INSTRUCTIONS:

1. Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. 
2. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. 
3. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.

crockpot mac & cheese

I don't know how it is that this recipe hasn't made it to my blog before! This is a family favorite! I've been making it for over a year now. I guess I've always thought "Oh yeah, I use that recipe all the time. I must've blogged about it before." Well, I finally checked to make sure and it was NO where to be found on here! I take this to our family gatherings and it's a big hit every time! Write this one down! Perfect for your summer BBQs and you don't have to heat up the house for it!

(uber-cheesy) Crockpot Mac & Cheese

Ingredients:
1 lb. rotini or noodle of choice, cooked according to package directions (I prefer rotini because there are so many places for the cheesy goodness to hide)
Slow cooker plastic liner** A MUST- can you imagine cleaning this dish without a liner? What a sticky mess!

Cheese sauce:
1 stick of butter
1 can (14 oz.) evaporated milk
1 can Cheddar Cheese Soup
2 slices swiss cheese
3 slices American cheese
1 lb (yellow) sharp cheddar cheese, shredded
1 t. salt
3/4 t. pepper
1/2 t. ground mustard
1/4 t. nutmeg

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, place slow cooker liner over slow cooker insert. Set aside.
3. Melt butter in a large saucepan. Add milk, cheddar cheese soup, salt, pepper, and nutmeg. Whisk to combine. Bring to a boil briefly (you don't want it to burn on the bottom), then remove from heat and stir in cheeses.
4. Pour cheese sauce over noodles. Stir to combine, then transfer to lined slow cooker.Cook on low 2-3 hours.
5. OR pour into a greased 9x13 pan, cover with foil and bake @ 350* for 30+ minutes.

This is a DEFINITE crowd pleaser AND it warms up really nice the next day- just drizzle a little water before you heat it up and sauce is just as creamy as the 1st serving!

valentine's day dinner

Our WHOLE family has been looking forward to Valentine's day this year.

Because it's been requested MULTIPLE times (since I made them last year) to make Oreo Truffles for valentine's day this year. Of course, those were for dessert, alongside our strawberries.

But the MAIN event, that I personally was excited for was: Penne Rustica!!!! This is one of my most favorite foods from one of my favorite restaurants and this recipe PULLS IT OFF FLAWLESSLY! Honestly! It's so amazing to me that I can make this amazing dish PERECTLY right in my own home. So write this recipe down because it's AMAZING!

This year I added {Macaroni Grill} Rosemary Olive Oil Bread to the line-up and was thoroughly pleased. Oh and don't forget to get a little bowl to pour olive oil, balsalmic vinegar & freshly ground pepper into so you can dip your bread in it. It's so very tasty!

Possibly one of the biggest highlights of the night, other than having Aunt Bekah with us :) was that we had candles on our dinner table. The kids thought it was so magical, especially Levi. He thought the "tandles" were so pretty and you could tell he knew they were special.

We had a great night enjoying great food and great family together. I love being with the ones I love, especially on Valentine's Day!

three-cheese chicken penne

This recipe seems to be an updated recipe to a few others I've had from years past. It seems more grown-up and more developed and we really like it. Very creamy and cheesy, but with a lot of other good chicken and veggies. Supper time!

Prep: 20 minutes
Cook: 32 minutes
Makes 8 servings

Ingredients:
8 oz. penne, uncooked
1 t. olive oil
vegetable cooking spray
8 oz. package sliced fresh mushrooms
1 small onion, chopped
1 small red pepper, chopped
3 c. chopped fresh spinach
1 T. fresh oregano, chopped OR 1 t. dried oregano
1/4 t. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken
1 c. (4 oz.) shredded sharp cheddar cheese, divided
1/2 c. grated Parmesan cheese, divided
1/2 c. milk
1 10 3/4 oz. can cream of chicken soup, undiluted

Directions:

1. Cook pasta according to package directions.
2. Preheat oven to 425*. Heat olive oil in a large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, onions, and bell pepper; saute 4 minutes or until tender.  Add spinach, oregano, and pepper; saute 3 minutes or just until spinach wilts. Set aside.
3. Place cottage cheese in a food processor; process until very smooth. Combine milk and cream of chicken soup; whisk until blended. In a large bowl, mix milk/soup mixture with cottage cheese, spinach mixture, cooked pasta, chicken, 3/4 c. cheddar cheese, 1/4 c. Parmesan cheese.Stir until well blended. 
4. Spoon mixture into a 2 qt. (8x8) baking dish coated with cooking spray. Sprinkle with remaining cheddar and Parmesan cheeses.
5. Bake at 425* for 25 minutes or until lightly browned and bubbly.

penne with grilled chicken, asparagus, gorgonzola & carmelized onions

Asparagus is in-season right now and when we have some, we have a LOT of it, so I was looking for a new asparagus recipe and happened upon this one from Kraft Foods. It was really good, and we were even able to get our picky Jackson to eat the creamy, cheesy noodles. SCORE! Guess I better write this one down for safe-keeping!

Ingredients
2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes not big tomato fans at my house
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves

DirectionsCOOK pasta as directed on package, omitting salt.
MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
DRAIN pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; cook 2 min. or until heated through, stirring occasionally.

Kraft Kitchens Tips
 
Serving Suggestion
Balance this rich, flavorful meal with a fresh fruit salad for dessert.
 
Storage Know-How
Place 2 or 3 layers of paper towels in a resealable plastic bag. Add short-stemmed fresh herbs, such as sage, basil and thyme, to the bag. Seal bag and store in refrigerator up to 3 days.
 
Substitute
Prepare using whole wheat penne pasta and fat-free low-sodium chicken broth.
 
*I actually made this without the carmelized onions, unfortunately. I miscalculated and didn't have an onion to use. But I'm sure this would make this even tastier.

baked ravioli

Here is another recipe we've "added to the rotation". Even JACKSON will eat it (I mean what's not to like? Noodles, cheese, and sauce.)  It's from Everyday Food.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons dried thyme, or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds store-bought frozen ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish (or 2 8x8s), and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

penne rustica!!!!

HOLY COW! If you've been to Macaroni Grill and ordered their Penne Rustica and LOVED IT like everyone else I know who has too, then copy this one down! It's a keeper and it's PERFECT!!!

I can't believe I found this recipe! It's my favorite restaurant dish, probably of all time! I followed the recipe from Top Secret Recipes, but then swapped this and that for the recipe at The Restaurant Recipe Blog.

I made this special recipe for our 10th Wedding Anniversary! We made it a special night for the whole family. We all dressed nice for dinner, had some italian sodas, Caesar Salad, italian bread, followed by our main course of PENNE RUSTICA, and then ended the night with some Oreo Pie (store-bought - I had to take a shortcut SOMEWHERE with a main dish like this!).

**Warning: This recipe is VERY involved, but VERY delicious and worth every minute, if you have the minutes to make it happen!

INGREDIENTS:

Penne Rustica

1 lb. penne regata pasta, cooked and drained
1/2- 1 lb. medium shrimp, peeled and deveined (original recipe only calls for 12 shrimp but we love shrimp so I added more)
2 boneless, skinless chicken breast filets
1/2 c. (approx. 2 oz.) thick-sliced smoked prosciutto, chopped I didn't think this would give the right flavor so I used pancetta instead, and glad I did. You could also use SMOKED bacon.
salt and pepper
skewers

Gratinata Sauce

3 T. butter

2 T. minced garlic

3 T. marsala wine I substituted the wine for more chicken broth, still was perfect

2 c. heavy cream

1 c. grated parmesan cheese

1/2 c. milk

1/2 c. chicken broth

1 T. corn starch

1 T. Grey Poupon Dijon Mustard I didn't have any so I used Spicy Brown Mustard, no problem

2 t. minced fresh rosemary (I think this is one of the secrets to the perfection of this recipe, don't skimp!)

1/2 t. salt

1/2 t. minced fresh thyme (I did cheat here and used 1/4 t. dried thyme, forgot to get fresh at the store)

1/4 t. ground cayenne pepper

Topping

3 T. grated parmesan cheese

1 1/2 t. paprika

Garnish

12 sliced pimientos We don't care for these, so I saved myself the cost and time of picking them off

4 sprigs fresh rosemary

INSTRUCTIONS:

1. Cook pasta according to package directions for "al dente", which is usually 7-9 minutes in boiling water. Strain pasta and set it aside when its done.

2. Pound the thick end of your chicken breasts a bit to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear shrimp on skewers (6 per skewer should work fine), then rub them with oil and sprinkle with salt and pepper.

3. Preheat grill to medium/high.
 
4. Saute pancetta until it begins to brown. Remove from pan and drain off fat. Set aside. Wipe out skillet and use it to make the Gratinata Sauce.


5. Prepare Gratinata Sauce by melting 3 T. butter in medium saucepan or skillet over medium-low heat. Add garlic and sweat it for about 5 minutes. (Be sure the garlic doesn't brown.) Add 3 T. marsala wine chicken broth and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep in there for 10 minutes, or until it's thick. Cover sauce and remove from heat.

6.Grill chicken for 5-6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

7. In a large bowl, combine precooked pasta, chicken, shrimp, and pancetta. Pour Gratinata Sauce on top and stir to combine. Place this mixture into single serving dishes or one 9x13casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

Note: This warms up well for leftovers, but if you don't want to eat it for the rest of the week (why would you NOT want to?!), split the recipe between 2 8x8 pans, and freeze one for another time.

skillet mac & cheese

I'm in heaven!  I finally found a homemade mac and cheese recipe that is JUST like the one my mom and sister used to make at home! It's so creamy and cheesy and just the way I like it. I found it at Mel's Kitchen Cafe.

Skillet Macaroni and Cheese


3 1/2 cups water, plus extra if needed
1 (14-ounce) can evaporated milk, divided
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups) I didn't have any Monterey Jack so I used about 3 slices of American, and shredded swiss to make up 1 1/2 c. I'm sure whatever combination you have in your fridge would be tasty too!
2 tablespoons butter, cut into small chunks oops, forgot this part, but it didn't need it! It was great!
Ground black pepper to taste

Directions
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Because we have a picky toddler, I chose NOT to add in the ham and peas (although I think I'd really like it) so I'd have better chances of him eating this. Which he did! Woowhoo!

My quest for Fried Rice

I really enjoy Chinese food, but feel guilty ordering out as often as I'd like to. So, I've been on a quest for a great Fried Rice recipe, and I've finally found the PERFECT one for ME! 

Fried Rice

My new FAVORITE Fried Rice Recipe, which I've adapted from Our Best Bites, who adapted their's from DisneyWorld’s Ohana Restaurant (at the Polynesian Resort)

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
This makes WAY too much rice for us, so I use 1 c. rice + 2 c. water, and yes- it really helps to have the rice COLD, so make it that morning, and chill it, or a day ahead or whatever...
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mixI didn't have any and I couldn't run out to get any; it was great without it, may think to add it in the future
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

I'm pretty positive the reason I love THIS fried rice recipe over so many others I've tried is because of the AWESOME SEASONING flavors! Really. I think that's what those other recipes lack. I love this flavor and yeah, it is a little weird that it has a slight Polynesian tang to it, but I LOVE IT! Hallelujah! I finally found a Fried Rice recipe I LOVE. I can rest from my quest and just be happy to have this on hand whenever I want some Chinese. :)


Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold).

Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.) I used about 2 T. of the seasoning.

OPTIONAL ADD-INS:
–Peas, snap peas, or pea pods
–Ham
–Shrimp
–Leftover Roasted Chicken

To make this a complete meal, I made-
Teriyaki Chicken & Chicken Spring Rolls

Teriyaki Chicken
1 lb. chicken breast, sliced
teriyaki marinade

I didn't have a lot of time, so for this round of Teriyaki Chicken, I took the easy way out. After I sliced up my chicken breast, I poured some teriyaki marinade (from the store) over the chicken, tossed it around, and put it in the fridge to marinate for about an hour (it says it only needs a half hour, but I had some time). Then I got out my grill pan, and grilled it up (2-3 minutes per side). It turned out alright. Now I'm on the hunt for great Teriyaki Chicken recipe. I might try this one, or this one.

I bought a box of our favorite Chicken Spring Rolls and baked them. Easy. Cheated, but sometimes it's necessary and so delicious!

And that's it! Our favorite, new Chinese, go-to recipe! Woowhoo!

a few new recipes

Our family has been so blessed by so many who've brought us some delicious food after the birth of our new babe. Thank you SO much all of you!

My sweet friend/visiting teacher brought us the most delectable chicken pot pie I think I've ever had. I mean, its a Food Network "Barefoot Contessa" recipe, so how could it NOT be amazing?! So, here it is (The Barefoot Contessa) Ina Garten's Chicken Pot Pie.

I am lucky enough to have a fellow foodie blogger (if I can call myself that). She posts recipes every week and I have used a TON of her's.  A few weeks ago she and her hubby brought us some Crockpot French Dip Sandwiches. They were amazing!  I will be making them again! Thanks Kelly! DeLISHious!  

Check out Kelly's other yummy recipes over here. Might I recommend her:
Pulled Pork (which I've yet to try, but it's one of her favorites so I'm sure it's amazing!),
along with her recent post of Strawberry Cupcakes found here,
Homemade Chicken Noodle Soup (I made this with some leftover turkey and it was the best homemade chicken noodle soup I've ever had- SO good),
and Cookie Dough Truffles (from Paula Deen). If I can think of other recipes of her's I've used but haven't posted, I'll do so.

This past week I made Kelly's Garlic Lemon Shrimp with Orzo and Broccoli, listed below. It was SO good! It's similar to my Asparagus & Shrimp Pasta but I think her recipe held up better, meaning as leftovers mine is more dry but I still really like it. To each his own. This recipe of her's will be on our rotation, just as I know it's on her's. So tasty!

Garlic Lemon Shrimp with Orzo and Broccoli

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and course ground black pepper, to taste
1 tbsp butter
1 pound large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated
Direction
- Bring a medium saucepan of water to a boil, add the orzo and cook until al dente (about 8-9 minutes). During the last 2-3 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli and set aside.
- In a large saute pan, heat olive oil over medium-high heat, and add onions. Cook until soft and translucent, about 4-5 minutes, then add garlic and cook for an additional minute.
- Add lemon juice, zest, and wine/broth to saute pan and bring to a boil. Reduce heat, summering for 2-3 minutes. Season with salt and pepper.
- Stir in the butter, and continue stirring until melted
- Add the shrimp to the saute pan, and cook until pink and cooked through (about 4-5 minutes). Add the orzo and broccoli, parsley, and cheese to the shrimp and toss gently to combine
- Serve immediately
- *We discovered this is even delicious and amazing COLD as well!

Some other recipes I've tried out lately include:
Baked French Toast with Raspberry Sauce
I was not as pleased with this recipe as my husband was. He really liked it. I think it just wasn't what I was expecting- it was more custard like than actual french toast-like, so I won't be making it again. Oh, and I used frozen strawberries instead of the raspberries.
Baked Ravioli
This Everyday Food recipe was AWESOME! It looks very simple and I didn't have high hopes for it, but it proved me wrong and will now be on the rotation. Even Jackson liked it! Write this one down!

Light & Fluffy Bread (aka Sara's Homemade Bread)
This was SO delicious AND I was able to use some of my whole wheat flour from my food storage!  It was a big hit and very easy to make.

This smaller batch of bread works well with or without a bread mixer.

6 c. whole wheat flour
2 T. vital wheat gluten (or 1/2 c. high gluten (80%) flour or 500 mg vitamin C)
2 T. dry yeast
2 1/4-1/2 c. warm water (120-130*)
2 T. oil
2 T. honey
2 eggs
2 t. salt

1. Mix 3 c. flour, wheat gluten, and yeast in mixer bowl equipped with kneading arm.  Add warm water and mix for 1 minute.  Turn off mixer, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey, eggs, and salt.  Turn on mixer. Add remaining whole wheat flour, 1 c. at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes (in bowl).  Turn off mixer, cover bowl, and let rise 20 minutes.  Mix for 1 minute to knead dough down.  Preheat oven to 150*.
2. Lightly oil hands.  Divide dough into equal portions. Shape into loaves and place into lightly greased bread pans.  Turn off oven.  Place bread in oven, and let rise until double in bulk.  Leave bread in oven and heat oven to 350*.  (Bread may also rise on countertop until double.) Bake in preheated oven.  Remove from pans and let cool.
3. Bake at 350* for 30-35 minutes.
4. Yield: 2 regular-sized loaves

Slow-Cooker Pot Roast
Did I mention I love the Everyday Food Magazine? I've found SO many good recipes in there, including this one. I love slow cooker recipes, especially on Sundays when I can throw it all in and it cooks while we're away at church. As soon as we got out of the car in the GARAGE we could smell the heavenly aroma. Mmmm.

The link above is the original version, I modified it a bit, noted in italics below.
Serves 8

• 1 c. water
• 2-3 T. cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges too much onion if you add the dry onion soup like I did
  
• 1 envelope dry onion soup mix
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and cold water until smooth. Add carrots and 1/2 packet of onion soup mix; season with pepper, and toss.
2. Sprinkle roast with other 1/2 packet of dry onion soup mix, along with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 8-10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. (At this point we put the pan juices in a saucepan and proceeded to make a gravy to go with it. The juices were delicious so all we added was additional water and the thickening to make the gravy.) Serve roast with vegetables and pan juices (or gravy).
   
   Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

family recipe: Priest Lake Lasagne

I can still see this recipe at home in my Mom's recipe file. It's very distinct because it's one of the few in my Dad's handwriting, which I've always loved.  This recipe has been passed down from my Grandma when she used to make it for her crew up at the Lake where our family has been vacationing for 50+ years. It always hits the spot and just thinking about it makes my mouth water. Mmmmm...

8 oz. lasagne noodles, cooked

***Meat/Sauce Layer:
1 lb. hamburger
1/4 lb sausage (optional- I'm not a big sausage fan, so I always OMIT this ingredient)
3/4 c. onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)

1. Cook these 4 ingredients in a soup-sized pan; salt and pepper to taste.

2. Then add:
15 oz can of diced tomatoes
15 oz. tomato sauce (don't have this? use 8 oz. tomato sauce + 6 oz. tomato paste + 2 oz. water)
1/8 c. parsley flakes
1/8 c. sugar
1 t. salt
1 t. basil

*Cheese layer:
2 1/4 c. cottage cheese
3/4 c. sour cream
1/2 c. parmesan cheese, grated
1 T. parsley
1 t. salt
1 t. oregano
1-2 eggs (optional)

3. Mix all cheese layer ingredients in a bowl.

1 lb. mozzarella cheese, shredded
1/2 c. parmesan cheese, grated

4. Layer 1/2 cooked noodles in a 9x13 pan.
Spoon 1/2 cheese layer over noodles; sprinkle with 1/2 the mozzarella.
Spoon 1/2 meat/sauce layer over and spread evenly.
Repeat layers,ending with meat/sauce layer.
Sprinkle final 1/2 c. parmesan over all.

5. Bake @ 375* for 30-45 minutes until hot and bubbly around the edge. (Cuts and serves best if allowed to stand for 5-10 minutes). Be sure to serve with some crusty garlic bread. Salad...optional :) I mean, what's the point?

*** Don't have time or energy to fuss with a homemade sauce in Step #2? Cheat a little on occasion like I do and use a quart of you favorite spaghetti sauce. I like Tomato & Basil.

asparagus & shrimp pasta

We really like this recipe. It sounds a little strange, but all the flavors mix together nicely. Alivia LOVES the shrimp in it.

2 c. penne/rotini pasta
1 bunch asparagus spears, cut into 1" pieces

Peel, devein & clean:
1 lb. medium shrimp, raw

Make dressing, by mixing:
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
1/4 c. vinegar
3 T. water
**Shake vigorously in sealed container.
Then add:
1/4 c. water
1/4 c. olive oil

1/4 c. feta cheese

1. Cook pasta according to package direction, drain; pour into large bowl; drizzle with a little of the dressing & cover.

2. Cook asparagus in 1 T. of dressing in large non-stick skillet on medium heat for 3 minutes, stirring frequently.

3. Add shrimp to skillet & cook 5 minutes longer, or until shrimp are pink and asparagus is tender-crisp.

4. Pour shrimp & asparagus mixture over pasta; add 1/2 the remaining dressing & feta cheese. Toss lightly.

5. Serve immediately, or refrigerate and serve chilled. (We prefer it warm.)

the ultimate spaghtetti & meatballs dinner

This recipe is AWESOME! I've modified a bit from Rachael Ray's recipe here. Her recipes are usually good, BUT they also generally have about 27 ingredients (give or take) which is NOT how I generally cook, but with this recipe, I make the exception because I know it will be YUM-O!

Sauce:
2 T. olive oil
2 garlic cloves (or 1/2 t. garlic powder)
1 small onion, diced
1 - 28 oz. can crushed tomatoes
1 - 15 oz. can tomato sauce
salt
pepper

Meatballs:
1 lb. ground beef
2 T. parsley, dried
1 egg
1/2 t. garlic powder
1/2 c. plain bread crumbs (or use Italian bread crumbs and omit the Italian seasoning below)
1/2 t. Italian seasoning
1/2 c. Parmesan cheese, grated
1/4 t. pepper

Pasta:
2 beef bouillon cubes
1 bay leaf
1 lb. angel hair pasta
2 T. butter

1/4 c. Parmesan cheese

Pasta water:
1. Bring a large pot of water to boil for pasta.

Sauce:
2. Add olive oil to a medium saucepan over moderate heat. Add the garlic and onions and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.

Meatballs:
3. While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the garlic, parsley, egg, breadcrumbs, Parmesan cheese, and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.

**If you're making the meatballs for a separate meal, place the formed meatballs on a cookie sheet and bake @ 400* for 16-18 minutes (or @ 350* for 30 minutes). Transfer to an 8x8 dish. Bring whatever sauce you're using to a simmer and pour over the meatballs. Top with mozzarella cheese and place in warm oven to melt the cheese, if needed.

Pasta:
4. While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.

Sauce & Meatballs:
5. Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano Reggiano. Pass more grated cheese at the table.


This is my "go to" recipe for meatballs. Sometimes I make JUST the meatballs, and serve them with my favorite Baked Ziti. This combo is a BIG HIT! Trust me!

cheesy ham casserole

I have always loved this recipe, even back in the day when my mom made it for me @ home.
Now I make it for my family, and again, it's a big hit. One of my favorite parts is the crunchy croutons on top! I've adapted this Kraft recipe to the one you find below.

Prep time: 15 minutes
Total time: 45 minutes

1 1/2 c. rotini noodles
1/2 of 1 can of cream of chicken soup
(don't want know how to use the other 1/2 of this can? Skip the soup in this recipe and use 1/3 c. mayo instead of 1/4 c.)
1/4 c. mayo
1 1/2 c. cheddar cheese, shredded and divided
1/4 c. milk.
1 1/2 c. ham, cubed
1/2 c. red/green peppers, chopped
2 c. frozen broccoli florets, thawed**
3/4 c. seasoned croutons

1. Cook noodles according to package direction. **Tip to thaw your broccoli: place the frozen broccoli in a colander. When the noodles are done cooking pour the noodle water over the broccoli.

2. In a 1-1/2 qt casserole dish, mix: soup, mayo, 1 c. cheese. and milk. Stir in noodles, ham, and peppers. Top with broccoli, then croutons, then 1/2 c. cheese.

3. Bake @ 350* for 30 minutes, or microwave on high for 8-10 minutes, or until heated through. If you microwave the casserole, do not add the croutons until AFTER it's cooked through.

Yield: 6 servings

Chicken and Rice, with a twist

*low-fat, low-cholesterol, low-calorie*

1 lb. chicken breast, diced or cut in to strips
1 c. onion, diced
1- 14 1/2 oz. can of chicken broth
1 c. orzo pasta (PASTA's equivalent to rice)
3/4 t. Italian seasoning
1/2 t. lemon pepper
1/4 c. Gorgonzola cheese, crumbled- **optional

1. Spray 10" skillet with spray (or use 1-2 T. olive oil) and heat on medium-high. Cook chicken until brown (about 2 minutes). Remove chicken and keep warm in a bowl. (Drain fat, water if desired. You may need to add more oil or spray for the onion.)

2. Cook onion in skillet (about 4 minutes). Stir in broth, pasta, Italian seasoning, lemon pepper & chicken. Heat to boiling; reduce heat to low and simmer UNCOVERED for 11 minutes, stirring occasionally.

3. Remove from heat and **stir in Gorgonzola, if desired. If the Gorgonzola cheese scares you, this recipe is great without it! But, we love it, so be brave and give it a shot. :)

(You'll have leftover cheese after you've used your 1/4 c. I foodsave what's left and it keeps for months.)

We all love this recipe, but Alivia LOVES it too! The Gorgonzola cheese adds a little tang, but it's not overpowering and it doesn't hinder her for liking it. At our house we call this recipe "Chicken Gorgonzola".

baked ziti

** This meal is SO easy and yummy. I'll frequently double this recipe when I'm taking a meal to a family. I'll make 1 9x13 for them, and 2- 8x8 for us. Everyone WINS!

1 lb. ziti or penne, cooked "al dente" according to package directions
1 lb. ricotta cheese
1/4 c. romano cheese, grated (can substitute for grated parmesan; the romano adds a little zing)
2 1/4 c. tomato & basil spaghetti sauce (or any other flavor your family would like better)
1/4 t. pepper
3 c. mozzarella cheese, shredded

1. Preheat oven to 350*.

2. Cook pasta according to package directions for "al dente". This is usually about 1 minute LESS than the recommended cooking time. (Pasta will continue to bake in the oven.) After cooking pasta, drain well, but DO NOT RINSE OFF UNDER WATER!

3. Combine ricotta, romano or parmesan cheese, tomato sauce, 1 c. mozzarella cheese and pepper in a large mixing bowl.

4. Gently combine cooked pasta and cheese/sauce mixture. Pour in a 9x13 pan (or 2- 8x8 pans- bake one now, freeze one after you add more mozzarella to the top) and top with remaining mozzarella cheese. Cover loosely with aluminum foil and bake 30 minutes, or until cheese is melted.

**Serve with garlic bread, a green vegetable (for color AND nutrition) and a side of meatballs. (If you don't have time to make your own meatballs, buy some in the freezer isle. Most of them can be baked from frozen. Just pour them in a 8x8 pan, pour on a bottle of your favorite tomato sauce, top with mozzarella cheese. They are the perfect MEAT companion to this PASTA meal.)

Old stand-by

I've been eating or making this recipe for a LONG time, and it's always good.

Creamy Chicken Casserole
1 1/4 c. elbow macaroni, or rotini - cook according to directions
2 c. chicken, cooked and diced (I use 2-3 chicken breasts, boiled)
3/4 c. milk
1 can cream of chicken soup
1 c. sharp cheddar cheese, shredded
4 oz. mushrooms, opt.
poultry seasoning, to taste
salt & pepper, to taste

1. Cook noodles according to package directions.

2. Place chicken in a saucepan. Cover with water. Bring to a boil and cook 5 minutes. Remove from heat and let sit 12-14 minutes. Remove to dish to cool, then dice.

3. Mix soup, milk, poultry seasoning and pepper in a casserole dish. Add cheese, noodles, chicken, and mushrooms.
4. Bake at 350* COVERED for 45-50 minutes until bubbly.

**Next time I make this, I'll snap a pic to include. I made it last week, but didn't think to get a pic then.

lighter sesame chicken

from "Everyday Food" Magazine

I LOVE chinese food- I'd love to eat it about once a week, but that gets a bit spendy, so here's how I make it through AND get "my fix". It's really quick and easy too! Win WIN!

3/4 c. rice
1 1/2 lbs. chicken breasts, cut into 2" chunks
2 egg whites
1/4 c. cornstarch
salt and pepper
3 T. honey
2 T. sesame seeds
2 T. soy sauce
1 garlic clove, finely chopped or crushed, OR 1/4 t. garlic powder
2 T. vegetable/olive oil
4 scallions, thinly sliced- optional

1. Cook rice according to package directions. (I like my rice a little on the drier side, so I do a water to rice ratio about almost 1:1. For example, I use 1 c. water with 3/4 c. rice.)

2. Meanwhile, make sauce. In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside.

3. In a large bowl, whisk together egg whites and cornstarch. Add chicken, season with salt and pepper, and toss to coat. In a large nonstick skillet, heat 1 T. oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6-8 minutes. Transfer to plate/bowl; repeat with remaining 1 T. oil and chicken. Return all chicken to skillet; add reserved sauce and scallions, and toss to coat.


Now, If only I could make my own egg rolls, I'd be PERFECTLY set...