Rotisserie Chicken Enchiladas

These right here are my husband's all time favorite enchiladas, and they have been for years. And for good reason. There is just something magical about Rotisserie chicken that transforms an ordinary dish into something spectacular. Not to mention, using a pre-cooked chicken cuts the prep time in half! But it's not just the moist flavorful chicken, the smooth and creamy sauce compliments it perfectly while still letting the chicken take the main stage. These really are amazing, it's like every time I make them I remember just how delicious they are and I want to make them at least once a week for the next year. I like to use my favorite homemade salsa, but if you do use store bought make sure you go with a high quality brand, a cheap generic brand won't be doing you any favors here :).

1 ½ Tbs olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup flour
2 cups chicken stock
1/3 cup cilantro leaves, chopped
1 deli roasted rotisserie chicken (about 3 pounds)
Salt and freshly ground black pepper
8-10 flour tortillas
8 oz Monterey Jack cheese, shredded
2 cups salsa
Optional toppings: diced tomatoes, chopped lettuce, sliced olives and sour cream

Remove the meat from the rotisserie chicken and shred, then set aside. Preheat oven to 350. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes, stirring often. Add the garlic and cumin then cook for an additional minute. Sprinkle on the flour and stir while gradually whisking in the chicken stock to make a veloute. Continue whisking over a low simmer until smooth and thickened. Turn off the heat, add ½ C salsa, fresh chopped cilantro then fold in the shredded chicken meat. Season to taste with salt and pepper. Take a large baking dish and smear the bottom with salsa. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler for about a minute if using an electric stove). Using a shallow bowl, coat each tortilla lightly with salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and drizzle with salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, shredded lettuce, olives and tomatoes.

Source | Diana Phillips

Lemon Cream Chicken Pasta

Guys, this is it. And when I say this is it, I mean THIS IS IT. The competition for my favorite pasta is a fierce one, but I must say this one is the definite winner. I mean, the flavors...the creamy texture...not to mention this juicy grilled lemon garlic chicken could hold it's own as a main dish. Everything about this is just perfect. And every single time after taking the first bite (which, if we're being honest, is usually straight out of the pot before it even hits the table) it's like time stands still as I sit in awe at how a pasta dish could taste so incredible. Okay, so maybe that's just a tad bit dramatic. But still.

Chicken marinade:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (sliced in half horizontally so they absorb the marinade better and cook more evenly)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge for a few hours or overnight. Discard marinade and Grill for 6-7 minutes each side.

For the pasta:
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
1/4 cup chopped basil

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Slice the grilled chicken into bite sized pieces then stir into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for a few minutes. Remove from heat and let stand 5 minutes to thicken up. Stir thoroughly before serving. Garnish each serving with chopped fresh basil and parmesan.

Source | Mel's Kitchen Cafe

{slow cooker} Salsa Chicken Tacos

This is another favorite meal when I know the after school scene will be busy and I need to have something quick once dinner time rolls around. Easy and delicious, my favorite kind of dish!

3 chicken breasts
1 jar salsa (medium or hot)
1 can black beans, drained and rinsed
1 C frozen corn
6-8 tortillas (my favorite home made version here)
Toppings: shredded cheese, tomatoes, lettuce, sour cream, avocado, olives

Put the chicken, black beans, corn and salsa in a crockpot and cook on high for 3 hours, then shred the chicken and stir. Continue cooking on high for an additional 1-2 hours. Serve in warm tortillas with desired toppings.

Stromboli Pizza Loaf

So what exactly is Stromboli? It's like a pizza loaf. It's like a long skinny calzone without the ricotta. It's like a fun and delicious twist on the usual pizza. It's pretty much like the best thing you'll eat all week. The correct way to make a Stromboli is to roll your dough, layer on your toppings then roll/fold it up like you would for cinnamon rolls and seal up the ends. But you know I don't always follow the rules. Sometimes it's easier and less messy to roll the dough into a long rectangle then cut slits in the sides, layer the toppings down the middle then cross the slits over like a braid. Either way you get the same seasoned crusty bread filled with your favorite toppings melted together to create something amazing! A traditional stromboli is usually made with only sauce, cheese and Italian meats, but if I'm feeling like a rebel I may throw in some olives or Canadian Bacon and pineapple. I'm a wild one, watch out.

*makes 2 strombolis
1 1/2 cups warm water
3/4 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour
Pizza sauce
3-4 cups shredded mozarella

Toppings such as: olives, pepperoni, ham, salami, tomatoes, peppers, mushrooms, Canadian bacon, pineapple

1 egg, whisked
parmesan cheese
garlic salt
dried basil

Combine the warm water, yeast and sugar in a small bowl and set aside for 5-10 minutes. In a large bowl sift the flour and salt, add oil then yeast mixture. Knead the dough about 5 min. Place in a lightly greased bowl, cover and let the dough rise about an hour. Preheat oven to 400. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide into 2 balls and roll each one out (fairly thinly, you don't want the crust too thick), into a rectangle. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a strip of plain dough along one of the edges. Top sauce with half the grated cheese, salami, ham, or other ingredients. Top with remaining cheese. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches.  Sprinkle with desired amount of paremsan, garlic salt and basil. Or for the braided method, roll each ball of dough into a long rectangle and place on greased baking sheet. Cut horizontal strips along the edges, leaving about 3 inches of dough in the center. Spread pizza sauce down center then sprinkle with cheese and desired toppings. Fold the strips over in a criss cross manner and brush with egg then sprinkle on parmesan, garlic salt and basil. Bake for 12-14 minutes until lightly browned and cooked through. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce for dipping.

Source | Lauren's Latest

Chicken Pad Thai

We really miss eating out at our favorite restaurants (Cafe Rio for the win!), but we have found some joints around here that we really love. One of them is the Thai Container. Oh.My.Gosh. The best Pad Thai I've ever had. I am so going to miss that place when we move back. I've been frantically trying to find a good Pad Thai recipe to help feed the craving once it's no longer available. I've tried several different recipes, and this is by far the best. The thing I like about it is that the ingredients are simple, ones that I usually have on hand. It's not quite as authentic as the Thai Container, but I don't have to search all over for hard to find ingredients that I can't pronounce the name of and probably don't want to know what they're made of. This is definitely going to save me when I want my weekly Thai fix!

2 boneless chicken breast, cut into small pieces
1 1/2 tablespoons soy sauce
9 ounces pad Thai rice noodles
2 tablespoons vegetable oil
2 green onions, sliced, divide the white from the green
4 cloves garlic, minced
1/2-1 tsp crushed red pepper (depending how hot you like it)
1 tablespoon ginger, peeled and grated
3 cups bean sprouts
1 egg, slightly whisked
1/3 cup dry roasted peanuts, roughly chopped
1 lime, sliced into wedges
1 cup chopped broccoli florets
1/2 cup carrots, sliced

Pad Thai Sauce:
1/3 cup chicken stock
3 tablespoons rice vinegar (or white)
1 tablespoon lime juice
4 tablespoons light brown sugar
2 tablespoons soy sauce
1/8 teaspoon black pepper

Put chicken and soy sauce in a Ziploc and set aside. Combine the Pad Thai sauce ingredients in a small bowl and stir until the sugar dissolves and set aside. Bring a large pot of water to a boil. Add noodles and cook 6 minutes, or according to the package directions. Drain and rinse with cold water to stop the cooking process and set aside. Heat a wok or large skillet over medium high heat. Drizzle in the oil and add the chicken, stir fry 4-5 minutes or until cooked through. Meanwhile, add the chopped broccoli and sliced carrots to a microwave safe bowl. Add 1-2 Tbs of water, cover and microwave for 2 minutes to steam. Add the white parts of the onion, garlic, red pepper, ginger and bean sprouts to the skillet. Saute another few minutes or until vegetables are tender. Push the vegetables to the side, add the egg and stir quickly to scramble then combine with the vegetables. Add prepared noodles, steamed broccoli and carrots, plus 3 to 4 tablespoons of the pad Thai sauce to the skillet. Use thongs to lift and turn noodles. Once the sauce is absorbed add more and continue this process until all the sauce has been used and is absorbed. Garnish with the chopped peanuts, green portion of the onions and lime.

Source| Lady Behind the Curtain

{Fresh} Spinach and Ricotta Stuffed Cannelloni

I hesitated posting this because I couldn't get a good picture. The cannelloni pasta tubes are swimming in a savory meat sauce and melted cheese, which isn't a bad thing, it just means you can't see the cute little cannelloni individually. But this recipe is too good not to share! If you don't know what cannelloni pasta is, they're like little miniature manicotti tubes. I prefer these over manicotti because the ratio of sauce to filling is much more evenly distributed. Now that those formalities are out of the way, let's talk about this dish. I'm sure everyone has had one version or another of this, whether it's spinach stuffed shells, spinach stuffed manicotti or another spinach stuffed cannelloni recipe. The thing I've never really liked about those is that most of the recipes call for frozen spinach or cooked spinach. I just have a problem with spinach when it's cooked, it's so not appetizing to me. So I've tweaked different recipes to add fresh spinach and fresh herbs and it adds that little something to make this dish just incredible. I also love using a canned pasta sauce as a base to cut back on time then adding ground beef to make it a little heartier (read: man friendly) and freshening it up with some herbs. So this right here is the best of the best and I have a feeling you'll love it too!

1 package Cannelloni pasta tubes
1 pound ground beef
½ cup chopped onion
2 cloves garlic, minced
1 (26-ounce) jar pasta or marinara sauce
2 Tbs chopped fresh oregano
2 Tbs chopped fresh basil
2 Tbs chopped fresh parsley
3 cups shredded Mozzarella cheese
1 (16 oz) container Ricotta cheese
2 cups baby spinach leaves, stems removed and roughly chopped
2 eggs, lightly beaten
½ cup grated Parmesan cheese
1/2 tsp salt
½ C half and half

Cook cannelloni as package directs (unless they are the no-boil type). Drain and drizzle with olive oil so they don’t stick. Preheat oven to 350. In a large saucepan, over medium heat, brown meat and pour off fat. Add onion and garlic, cooking and stirring until tender. Stir in pasta sauce, 1 Tbs oregano, 1 Tbs basil, 1 Tbs parsley and ¼ C half and half. Simmer 15 minutes. In a bowl, combine 2 cups Mozzarella cheese, Ricotta cheese, spinach, 1 Tbs oregano, 1 Tbs basil, 1 Tbs parsley, eggs, Parmesan cheese, salt and remaining ¼ C half and half; mix well. Spread a thin layer of sauce on the bottom of a baking dish. Using a piping bag (or a ziploc bag with one corner cut off) fill cannelloni with ricotta mixture and arrange in baking dish. Spoon sauce evenly over pasta. Cover with foil and bake 30 minutes or until hot and bubbly. Remove foil and top with remaining 1 cup Mozzarella cheese. Bake uncovered 15 minutes longer. Let stand 15 minutes before serving. Garnish with chopped parsley.

Light Spaghetti

I love pasta in any form, but I especially love spaghetti. I have my favorite Spaghetti and Meatballs recipe that is amazing, but when I need something quick, this is what I turn to. It's simple, classic, light, fresh and most importantly...delicious!

2 Tbs olive oil
1 clove garlic, minced
2 (14 oz) cans petite diced tomatoes
2 Tbs milk
2 tsp dried basil (or 1 Tbs fresh)
2 tsp dried parsley (or 1 Tbs fresh)
Salt and pepper to taste
Parmesean cheese
fresh basil to garnish (optional)
1 lb angel hair pasta, cooked and drained

In a medium saucepan over med-high heat, sauté garlic in olive oil until fragrant. Put tomatoes in blender and blend for a few seconds (it should still be chunky). Add tomatoes, basil and parsley to pan, season with salt and pepper and cook for 8-10 min stirring occasionally. Add milk to sauce and stir 1-2 min. Toss with cooked pasta and sprinkle parmesan cheese and chopped basil on each serving.

Nachos El Grande

A nacho bar is probably about the greatest thing in life. And this recipe will bring your nacho game to a whole new level. It seems simple, but baking the refried beans, ground beef, cheese and salsa together just makes for the most delicious base for your nachos, then top it off with your favorite toppings and you're in heaven.

2 cans refried beans
1 lb ground beef
½ package taco seasoning
2 cups shredded cheese
1 16 oz jar salsa
Tortilla chips
2 cups shredded lettuce
2 tomatoes, diced
1 c sliced olives
1 cup guacamole
1 cup sour cream

Preheat oven to 350. In a large skillet, cook the ground beef with the taco seasoning and drain. Spread refried beans in bottom of baking dish then layer with ground beef, cheese and spoon salsa on top. Bake for about 25-30 minutes until bubbly. Spoon evenly onto servings of tortilla chips then top with shredded lettue, diced tomatoes, olives, guacamole (my favorite recipe here), sour cream and additional shredded cheese, if you want.

 

Mom's Chicken & Broccoli over Rice

My Mom is the queen of home cooked comfort foods, and as a busy mom raising ten kids she knew a thing or two about easy crock pot meals. Some of the best things to come out of my crock pot have been recipes from her, like this dish right here. This is an all time favorite that my kids now love as much as I do. Thanks mom!

2 chicken breasts
2 Tbs butter
2 Tbs flour
1 cup milk
1 tsp chicken bouillon
1 cup sour cream
1 ½ c chopped broccoli
1 cup shredded cheese
1 ½- 2 c uncooked rice

Melt butter in a saucepan, whisk in flour and cook for a few minutes. Whisk in milk and bouillon and continue cooking until it is thickened (or you can use a can of cream of chicken soup, but I prefer this version instead). Place chicken in crockpot then pour milk mixture on top, then add chopped broccoli and cook on low 5-6 hours. About half way through, shred the chicken. About 30 min before serving, add sour cream and cheese. Cook rice according to package directions and serve over cooked rice with a sprinkle of shredded cheese on top.

Source | Janette Jolley

 

Gourmet BLT with Feta Dijon Spread

Gourmet and BLT don't usually go together in the same sentence, but this secret sauce and the addition of avacados brings the game to whole new sophisticated level. You can't go wrong with a classic, and this version is all kinds of right.

For the spread:
1/2 cup mayonnaise
1/4 cup crumbled feta
8 fresh basil leaves
1 clove garlic, minced
2 tsp lemon juice
1 tsp Dijon mustard
salt and freshly cracked black pepper, to taste

For the sandwich:
1 loaf bakery fresh bread, sliced into 10 thick slices
15 slices of bacon
3 ripe tomatoes, sliced
2 avocados, peeled and sliced
lettuce leaves
salt and pepper to taste

Add ingredients for the spread into a food processor or blender and blend together until finely chopped and combined, set aside in the refrigerator until ready to assemble. Cook bacon in skillet until desired crispness. Toast bread then slather spread onto insides of each slice. Assemble sandwiches by layering on bacon, avocado, lettuce, tomatoes and seasoning with salt and pepper.

Source | Chelsea Winters Every Day Delicious

Cream Cheese Vegetable Soup

I can't remember where I originally got this recipe, but it's been a family favorite for years. I love the creamy smooth texture and rich taste that the cream cheese gives this soup. It's the secret ingredient that really gives this soup the wow factor. It's a pretty versatile soup, you can add any vegetables you like or add some shredded chicken in there as well. You really can't go wrong!

2 tablespoons butter
2 cloves garlic, finely minced
1 cup frozen corn
2 carrots, peeled and sliced
3 cups chicken broth
2-3 potatoes (red, white or russet), peeled or washed and diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
Salt and Pepper, to taste

In a large pot, melt the butter and add the onion, garlic and carrots. Saute, stirring often for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the chicken broth, frozen corn and potatoes. Bring the soup to a simmer, partially cover and cook until the potatoes are tender, about 10 minutes. In a separate bowl, whisk the flour and milk together until smooth, then whisk the mixture into the soup until well blended. Continue cooking and stirring over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Soften the cream cheese in the microwave until it is soft and easy to stir, then add to the soup by tablespoonfuls and whisk until the cream cheese melts and it’s smooth. Season with salt and pepper.

 

Chicken Parmesan Subs

When we were first married, I wanted to make a fancy meal for Jason. And we're not just talking a packet of McCormick's gravy mix over a chicken breast, per usual. So I decided to make Chicken Parmesan. The chicken turned out sorta soggy on the bottom and it wasn't quite as tasty as I had envisioned, but I felt so grown up making it. I have since found an absolutely delicious Chicken Parmesan recipe that leaves the chicken perfectly crisp and divine and has a delicious savory homemade sauce. When I came across the idea of turning it into sub here I knew I had to give it a try using my favorite recipe. If you're a fan of Chicken Parmesan, you will definitely love this!

For the Sauce:
2 Tbsp olivе oil
1/4 cup onion, finеly choppеd
2 gаrlic clovеs, mincеd
1/2 tsp sаlt
1/4 tsp frеshly ground blаck pеppеr
1 tsp driеd pаrslеy
1 tsp driеd orеgаno
1 pinch rеd pеppеr flаkеs
1 (28 oz) cаn crushеd tomаtoеs
1/4 tsp sugаr
1 bаy lеаf
2 Tbsp choppеd frеsh bаsil

Hеаt olivе oil in а mеdium sаucеpаn ovеr mеdium-high hеаt. Add onions аnd sаutе for 2 minutеs thеn аdd gаrlic, 1/4 tsp sаlt, pepper, pаrslеy, orеgаno аnd rеd pеppеr flаkеs аnd sаutе 30 sеconds longеr. Stir in crushеd tomаtoеs, sugаr, bаy lеаf аnd 2 Tbsp frеsh bаsil. Bring to а simmеr, rеducе hеаt to low аnd simmеr 20 minutеs, stirring occаsionаlly until thickеnеd.

For the Chickеn:
3 chickеn brеаsts,
1/2 tsp sаlt
1/4 tsp pepper
2 еggs
2 Tbsp flour
½ C Pаrmеsаn chееsе
1 ½ cup Pаnko brеаd crumbs
1/2 tsp gаrlic powdеr
1/2 tsp driеd orеgаno
1/4 tsp frеshly ground blаck pеppеr
olive oil and/or vegetable oil for frying

For the sandwiches:
6 hoagie rolls
6 Tbs butter, softened
1/2 tsp garlic salt
1/2 tsp dried basil
6 slices mozzarella cheese

Prеhеаt oven to broil. In а shаllow dish, whisk togеthеr flour аnd еgg until smooth. In а sеpаrаtе shаllow dish, toss togеthеr pаrmеsаn chееsе, Pаnko brеаd crumbs, gаrlic powdеr and orеgаno. Pаt chickеn dry with pаpеr towеls, halve each breast horizontally (making 6 fillets) and pound to about 1/2 inch thick, then sprinklе еаch sidе of thе chickеn lightly with sаlt and pepper. Drеdgе each chickеn fillet in еgg mixturе coаting both sidеs аnd аllowing еxcеss to run off, thеn immеdiаtеly trаnsfеr to Pаrmеsаn mixturе аnd coаt both sidеs generously with mixturе. Trаnsfеr chickеn to а plаtе аnd rеpеаt procеss with rеmаining fillets. Heat oil in skillet over med-high heat, then add chicken and fry for 4 minutes on each side. Check to see if it is cooked through, cooking a little longer on each side if necessary. Trаnsfеr friеd chickеn to а plаtе linеd with pаpеr towеls to drаin. Meanwhile, slice hoagie rolls lengthwise, mix butter with garlic salt and basil then spread on open sides of the roll. Broil for 2 minutes, or until just lightly toasted. Spoon sauce onto bottom of each sub, top with fried chicken and mozzarella slice, broil for 1-2 minutes until cheese is melted. Spoon on additional sauce if wanted.

 

Pulled Pork Sandwiches with Asian Slaw

After her first bite, my daughter claimed that this was her new favorite meal and requested that I make it at least once a week. I've been making barbecue pulled pork sandwiches for years, but the addition of this Asian Slaw just upped the ante. I have to admit that I'm not much of a cole slaw fan, I always skip right over it at potlucks, but this version had just the right amount of cool, crunchy tanginess (not sure if that is really a word) that mixed so perfectly with the warm spicy BBQ sauce. It was the perfect combination, and totally legit finger licking good!

For the pork:

1 (2lb) pork roast
1 12oz can coke
1 1/2 cups barbeque sauce
8 fresh bread rolls

Pour coke over pork in crock pot and cook on low for 6-7 hrs. Remove pork and pour out juice from crock pot. Shred the pork then return to the crock pot and mix in the bbq sauce. Keep warm until ready to serve.

For the slaw:

1/2 cup mayonnaise
1/2 cup plain greek yogurt
3 cloves garlic, minced
1 1/2 Tbs lemon juice
1 tsp ground ginger
2 tsp sesame oil
zest of 1 lemon
Salt and pepper to taste
3 cups chopped green cabbage, purple cabbage and carrots (optional)- or use a store bought packaged cole slaw mix

Mix ingredients together and refrigerate for an hour.  When ready to serve, broil buns in oven for 2 minutes then spoon on shredded pork and top with slaw.

Source | Chelsea Winter

 

Grilled Herb Chicken with Creamy Tomato Pasta

I got this pasta recipe years ago from a friend and immediately fell in love with it's creamy texture and rich flavor. Sometime later I was watching Oprah and Rachel Ray was doing a Valentine's Day cooking segment. She promised that her pasta recipe was so irresistible that it was guaranteed to help you land a guy. Her recipe was almost identical to this, minus the vodka (which could play a part in the whole "landing a guy" deal :) and a few small details. It really is that amazing! This grilled chicken recipe is one I came across more recently and not only does it make the dish a little more hearty, but the fresh herbs compliment it perfectly. So give it a try this Valentine's Day, I can't guarantee it will help you find your prince charming, but I can guarantee it will be delicious and make whoever you are serving it to very happy!

For the chicken:

2 Tbs chopped parsley
2 tsp chopped rosemary
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

For the pasta:

2 cans (14.5 oz each) Italian diced tomatoes
2 garlic cloves, minced
1 Tbs olive oil
1 cup whipping cream
2 Tbs tomato paste
1/4 cup fresh Italian parsley, chopped (plus extra to garnish)
Salt and pepper to taste
parmesan cheese, to garnish

Puree diced tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles with sliced grilled chicken, garnish with chopped parsley and freshly grated parmesan.

Source| Pasta- Amber (it was so long ago, I can't remember her last name!), Chicken- Allrecipes.com

 

{light & easy} Parmesan Zucchini Pasta

Years ago some friends invited us over for dinner. They had both served missions in Italy and knew a thing or two about pasta dishes. They whipped this dish up in no time at all and left us in awe at how tasty such a simple dish could be. It's been a favorite to throw together on summer days when we have zucchini growing out of our ears and it's too hot to slave over a stove. Or just anytime I'm in the mood for something simple and light, this hits the spot.

3 zucchini and/or yellow crookneck squash, cut into ¼ in. slices
2 Tbs olive oil
2 garlic cloves, minced
1 cup chicken broth
6-8 basil leaves, chopped
Salt and pepper, to taste
½ c shredded parmesan (plus more to garnish)
1 lb penne pasta (whole wheat or white)

Cook pasta according to package directions, drain then set aside. Meanwhile, heat olive oil in skillet over med-high heat, add zucchini and cook until just starting to brown. Add garlic and cook an additional minute. Add chicken broth, basil (reserve some to garnish) and pasta and cook until most of the liquid is absorbed. Stir in parmesan cheese and season with salt and pepper. Remove from heat and serve warm, garnish individual servings with parmesan and chopped basil.

Source| Tiffany Munns

 

{easy cheesy} Stove Top Macaroni and Cheese

I can still remember the first time I had this, and pretty much any recipe with a memorable first bite is definitely a keeper. We were at a family reunion and when it was my sister-in-law's turn to cook a meal this is what she made. It was an immediate hit with everyone of all ages and the fact that it is so easy to make just adds to the appeal. It is such a simple idea, kind of like I'm embarrassed that I never thought of it myself, but for so long Kraft Mac & Cheese had a monopoly in our house. Until this came along and for the past six years it has been the only stove top macaroni and cheese I have made. And nobody's complaining about that. Toss in some steamed veggies for a healthier and still delicious twist!

16 oz elbow macaroni
1 stick of butter
8 oz block sharp cheddar (white or orange)
2-4 Tbs milk
Salt and pepper, to taste

Boil noodles according to package directions. Meanwhile cut block of cheddar into cubes.  When noodles are finished cooking, drain then return to pan and immediately stir in butter and cheese, then add milk a little at a time until desired consistency is reached. Continue stirring until cheese is melted and smooth, season with salt and pepper (add steamed vegetables at this point if you are using them) and serve immediately.

Source| Margaret Jolley

 

Mediterranean Orzo Salad

Have you ever woken up in the morning already excited about what you're going to cook for dinner that night? This dish did that to me. I was craving it all day long and started making dinner early because I couldn't wait to devour it. You can serve it as a side dish, but for a main dish I sauteed some diced chicken in olive oil to toss in with it to make it a little heartier. I could seriously eat this for dinner every single night and never get tired of it!

Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil

Salad:
12 ounces orzo pasta
5 cups chicken broth
2 cups grape or cherry tomatoes, halved
4 tablespoons thinly sliced chives or green onions
3 tablespoons chopped fresh basil
1 cup baby spinach, coarsely chopped
Salt and pepper to taste
1 cup feta cheese, crumbled
½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
*Optional: add diced cooked chicken for a main dish

For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and spinach. Pour the vinaigrette over the salad and stir until evenly coated. Season with salt and pepper, then sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

*Source: Mel's Kitchen Cafe

Roasted Veggie and Quinoa Burritos

It's that time of year again. The party is over, the last of the holiday goodies have been devoured, we've crashed from the sugar high and it's time to start cleansing and getting back on track.  I'm on the hunt for healthy recipes that don't sacrifice flavor. I don't want to feel deprived, sitting in the corner gnawing on celery while the rest of the family is eating pizza. When my sister posted this recipe a little while ago it was love at first sight. Then I came across a similar recipe that added quinoa as well and I knew it would be the perfect, delicious, guilt free dish I was looking for. Boy was I right.

2 small sweet potatoes (or kumra if you're a kiwi cook), peeled and diced
1 red pepper, diced
1 shallot or 1/2 red onion, diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1 can black beans, rinsed and drained
1 can whole kernel corn
1 tomato, diced
1/4 cup cilantro, chopped
2 teaspoons lime juice
1 cup quinoa, rinsed and drained
2-1/4 cups chicken broth, divided
2 cups shredded cheddar cheese
8-10 whole wheat tortillas or wraps

Preheat oven to 425. In a bowl, toss prepared sweet potatoes, onion and red pepper with olive oil then place on baking sheet and roast for 15-20 minutes, tossing halfway through. In a separate saucepan, bring 1-3/4 cup chicken broth to a boil then add quinoa, cover and reduce heat to low then simmer for 15 minutes. When veggies and quinoa are finished cooking, in a large skillet over medium-high heat add black beans, corn, cumin, chili powder, paprika, cayenne pepper, and remaining 1/2 cup chicken broth. Stir and bring to a boil then reduce heat, add roasted veggies, quinoa, diced tomato, cilantro, lime juice and season with salt and pepper. Stir gently and let cook for 4 minutes. Grease a baking dish. Scoop filling into center of tortilla and sprinkle with shredded cheese, then fold in sides and roll. Place seam side down in pan and repeat with other tortillas. Cover with tin foil (or wrap each individual burrito in tin foil) and bake at 375 for 15-20 minutes. Can top with salsa or sour cream, but no need to add the extra calories when it already tastes delicious :)

Source: Six Little Chefs, Iowa Girl Eats

BBQ Shredded Chicken Sandwiches

This recipe is so easy, I don't know if it even qualifies as a recipe. But it is one of our favorite simple meals, and I would feel selfish not sharing it. We came home from our vacation to an empty fridge and between unpacking, laundry and vacuuming 2 tons of sand out of the car I knew I wouldn't have time to go shopping for dinner. Que my all time favorite no-fuss meal that requires only a few ingredients and the slow cooker does all the work for you. The best part is that it tastes so good everyone will think you slaved away in the kitchen! My kids were even more excited about this than the alternative of ordering in pizza, and that's saying a lot!

3 Chicken breasts

1 cup barbecue sauce

1/2 cup chicken broth

6 buns or rolls

sliced Monterey Jack cheese

Place the chicken breasts in the crockpot and pour on broth and 3/4 cup barbecue sauce. Cook on low for 5-6 hours, shredding during the last hour and adding more sauce if necessary. Slice open bread or sub rolls and broil for 1-2 minutes, or until just lightly toasted then spoon on shredded chicken. Drizzle with remaining barbecue sauce and top with cheese slices. Broil for another minute or two, until cheese is melted.

Sweet and Sour Chicken

My sister introduced this recipe to me years ago and it has been a family favorite ever since. It's one of those recipes where you will most likely have all the ingredients on hand, so if you're in one of those "oh crap, the kids are starving and I have no idea what to make for dinner" binds, then you can always use this to wow the crowds, er, the hungry pack of wolves gnawing on your ankles. It's quick, easy and delicious enough for even your pickiest of eaters. Not to mention, cheaper, tastier and healthier than take-out. You just can't go wrong with this one!

3-4 cups cooked rice

Chicken:
3 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
vegetable oil (for frying)

Sauce:
¾ cup sugar
1/3 C ketchup
1/3 cup chicken broth
1 ¼ tablespoon soy sauce
3/4 teaspoon garlic powder

Cut chicken into chunks, season with salt and pepper, dip in cornstarch and egg. Fry in a little oil until lightly browned. Place in a single layer in a baking dish. Mix sauce ingredients together in a separate bowl and pour over chicken. Preheat oven to 350 then cover and cook for 35-40 minutes. Serve over cooked rice.

*Source: Janessa Cazier