Spaghetti with spinach, lemon, and garlic

This is a great throw together right quick dinner.

You can even add shrimp or chicken to it and it would be the perfect meal.

I like to add lots more lemon, so I add more juice than the 1 lemon, but play with it and see what you prefer!

You will need:

1 lb spaghetti or angel hair

6 Tbsp evoo

8 garlic cloves, crushed or minced

zest of 1 lemon

juice of 1 lemon, ( i like more)

10 oz bag of baby spinach

To Make:

In a skillet heat 6 Tbsp evoo over medium/low heat. Add garlic and cook 10-12 minutes to gently cook the garlic. Add lemon zest and lemon juice. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain pasta well and transfer to a large bowl. Immediately add spinach and garlic lemon oil and toss everything together. 

Penne, basil, pine nut, and cheese Casserole

I have to say that I've never cooked with pine nuts before, and I was pleasantly surprised!

This recipe calls for toasting them which gives a really great flavor.

This casserole was devoured by our entire family!

You will need:

8 oz (3 cups) penne, cooked and drained

2 cans (14.5 oz) crushed tomatoes in thick puree

2 Tbsp toasted pine nuts

1/4 cup slivered fresh basil or 1 tsp dried basil

3/4 tsp salt

fresh pepper

1/4 cup chopped fresh parsley

1 cup firmly packed grated swiss cheese

freshly grated parmesan cheese for sprinkling

To Make:

Preheat oven to 375 F.

Place pasta in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

*toasting pine nuts*

Place pinenuts in a small nonstick skillet over medium/high heat. Stir with a wooden spoon until toasted, 4-5 minutes.

In a medium saucepan, over medium heat, stir together tomatoes, pine nuts, basil, salt, parsley & pepper. Simmer 2-3 minutes. 

Mix with pasta in casserole, and stir in swiss cheese. Sprinkle with parmesan cheese on top.

Bake uncovered until bubbly, 35-40 minutes. Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by Maryana vollstedt

Spicy Lemon, Tomato, Chicken Pasta

I love a simple recipe for when the evenings are a bit chaotic and this is a great one because it's all cooked in one pot together. Paired with a salad and sourdough bread and you've got a great meal!

You will need:

1 pound chicken breasts

2 Tbsp evoo

1 Tbsp minced garlic

 2 1/2 cups fusilli pasta (dry)

1 cup grape tomatoes

2 cups chicken broth

juice from 1-2 lemons, depending on how much you like

1 cup water

1 tsp dried basil

1 tsp salt

1/4 tsp red pepper flakes

1/2 tsp pepper

1 cup shredded Mozzerella

Instructions: 

Heat olive oil in a large skillet over medium-high heat. 

Stir in garlic and cook for 30 seconds.

Add chicken and cook until just browned.

Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.

Bring to a boil and continue to stir often, uncovered, for about ten minutes, or until most of the liquid has evaporated.

Remove from heat, sprinkle cheese on top, and cover for ten minutes or until cheese is melted and remaining liquid is absorbed.

Recipe Source: Yellow Bliss Road

Chicken Bacon Pasta

This recipe is my latest addiction.
I love the blend of bacon, pasta, chicken and the sauce....whoa! it's outstanding.
I've already made this twice this month and have no intention of stopping!

You will need:
1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

To make:
Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken.

Enjoy!

Recipe Source: plainchicken.com

Cafe Rio Sweet Pork

Living out in the Midwest, we don't have the luxury of Cafe Rio.

So, I found this copycat recipe to make and it did the trick!

I broke it down into steps and remember to marinate it overnight for best results!

Then just toss it into the crock pot the next day and let the wonderful aroma fill your house.

To make it a low carb way, I have a photo below, just place it on a bed of chopped romaine!

Enjoy!

INGREDIENTS

step 1:

2 pounds pork (rib meat or loin)

¾ cup coke

¼ cup brown sugar

step 2:

1 cup coke

¼ cup water

½ teaspoon garlic salt

¼ teaspoon onion salt

¼ teaspoon chili powder

step 3:

¾ cup coke

¾ cup brown sugar

¼ teaspoon chili powder

1 4 ounce can diced green chiles

10 ounces mild red enchilada sauce

INSTRUCTIONS

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

{You can make it a low carb version as well and place it on a bed of chopped romaine}

Recipe adapted from: http://lecremedelacrumb.com/

Homemade White Castle Sliders

Whenever my husband and I are on a road trip and see a White Castle we ALWAYS stop.

I don't know what it is about those sliders, but we just love them.

Now everyone knows they're not the best tasting burgers, but there is something so addicting about them.

So, since we haven't been on a road trip is some time, I found this recipe and decided to give it a shot.

I am SO glad that I did, because they really did come out just like White Castle's!

The secret is the onion flakes, it really makes them taste the same.

Looks like we'll be having them a lot more!!

Ingredients:

1/2 - cup dried onion flakes

2 - pounds ground chuck- 80/20 ground beef

1/2 - teaspoon seasoned salt

6 - slices cheddar cheese or American cheese slices

12 - small party rolls (Martin's Potato Bread Party Rolls or Sara Lee Rolls)

dill pickle slices

Directions:

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.

Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.

Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty.

Top with cheddar cheese, return to oven for 2 more minutes.  Remove from oven, let set 5 minutes then cut into patties.

Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom.

Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

Recipe Source: www.mommyskitchen.net

Chipotle Chicken and Corn Chowder

This is my new FAVORITE soup.

It is seriously OUT. OF. THIS. WORLD.

and I'm usually not too crazy over soup.

I'm really picky, but I made this up the other night and I went back for seconds AND thirds.

and then the next day I had it for lunch!

I just couldn't get enough of the chipotle chiles mixed with the peppers and spices.

The potato made it a little hearty, but the corn and chicken balanced it out.

I seriously cannot wait to make this again!

INGREDIENTS:

1 can chipotle chiles in adobo sauce

2 tablespoons unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

6 cloves garlic, minced

2 tablespoons all-purpose flour

3 cups whole milk

2 cups chicken stock

6 small red potatoes, peeled and diced small

4 ounces Monterey Jack cheese, shredded (about 1 cup)

4 ounces Cheddar cheese, shredded (about 1 cup)

2 cups diced, cooked chicken

1 (30-ounce) can sweet corn, drained

1 (15-ounce) can cream-style corn

1 cup crushed tortilla chips

Juice from 1 lime (about 2 tablespoons)

Chopped cilantro, to garnish (optional)

DIRECTIONS:

Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.

Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.

Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

                                                                                     Recipe Source: Brown Eyed Baker

Chicken Tamale Spoon Bread

Chicken Tamale Spoon Bread

I loved the hearty ingredients mixed with the cornmeal topping.
This is the perfect fall or winter dinner. 
Serve with a green salad and some good sourdough bread and you're golden!

Spoon Bread

¼ cup grapeseed oil

1 medium onion, chopped

1 medium green pepper,

cored, seeded and chopped

2 chicken breasts, boneless,

Skinless, cut into 1 inch cubes

1 (15 oz) can diced tomatoes

2 cups frozen corn

1 tsp kosher salt

1 tsp cayenne pepper

½ tsp pepper

½ cup cornmeal

1 cup water

For the topping

2 ½ cups milk

2 Tbsp butter

½ tsp kosher salt

½ cup cornmeal

1 cup shredded cheddar

cheese

2 eggs, beaten

For the Spoon bread:

Preheat oven to 375 F.

Heat oil in medium sauté pan over medium heat.  Add onions, green pepper, and garlic and sauté until onions are golden. Add chicken and cook, stirring, for 4 minutes to sear on all sides.

Stir in tomatoes, corn, salt, cayenne, and pepper. Cover, simmer 5 minutes.

Whisk in cornmeal blended with the water and simmer for 10 minutes longer. Pour mixture into 9X13 dish.

For the topping:

Combine milk with butter and salt in 2 qt. saucepan and heat over med-low heat, until just begins to simmer, but do not boil.

Gradually stir in cornmeal and cook, stirring until thickened, but not stiff.

Remove pan from heat and stir in cheese and eggs. Spread topping over the chicken mixture in dish. Bake, uncovered, 20 minutes until cheese is golden brown. 

Honey Sesame Chicken

Funny story.

I never liked Chinese food until college.

Seriously.

I don't know what it was,

most likely because I grew up in a small town in northern michigan and there really weren't any chinese restaurants.

Needless to say,

I am  ALWAYS on the lookout for a GREAT chinese dish and I am usually disappointed.

BUT I have found a sure WINNER that I am making ALL THE TIME now!

This Honey Sesame Chicken will blow your socks off and having you put the phone down from ordering chinese takeout and making it yourself!

Ingredients:

4 chicken breasts

1 cup cornstarch

3 eggs

salt and pepper

¼ cup canola oil

Sauce:

¾ cup honey

¾ cup soy sauce

½ cup ketchup

½ cup brown sugar

½ cup rice wine vinegar

1 t sesame oil

1 t minced garlic

1 T cornstarch

additional sesame seeds for garnish

Instructions:

Preheat oven to 325 degrees.

 Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. 

Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 T cornstarch.

 Pour over chicken and bake for 45 minutes or until chicken is cooked through.

I served ours with broccoli and fried rice.

Enjoy!

Recipe Source: http://therecipecritic.com/

Chicken and Roasted Garlic Lasagna

I saw this recipe for Chicken and Roasted Garlic Lasagna and it sounded so delicious.

I LOVE the taste of roasted garlic....think garlic mashed potatoes....and I knew it would be the perfect addition to this recipe. It is full of flavor and the combination of peppers, basil, and the roasted garlic blend beautifully!

This recipe makes a full lasagna in a 9x13 pan, but I halved it and put it in an 8x8 dish.

I have included the recipe both standard and halved.

You will need

Chicken Mixture

2 cups roasted chicken, shredded (I used a rotisserie shredded)

2 bulbs roasted garlic

1/4 sweet yellow onion, finely diced

5-6 baby bell peppers or 2-3 regular sized, finely diced (I used red and yellow)

6-7 fresh basil leaves, chopped

dried oregano, to taste

sea salt and fresh pepper, to taste

Other Ingredients

1 (32 oz) container ricotta cheese

1 egg

5-6 fresh basil leaves, chopped

dried oregano, to taste

fresh nutmeg, grated, to taste

1/2 cup + 3 Tbsp parmesan cheese (divided)

9 lasagna noodles, cooked

 3 cups mozzarella cheese, shredded

roasted garlic and basil marinara

Instructions

Prepare the roasted garlic, recipe here.

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, and chopped basil on a cutting board and chop all ingredients together. Then sprinkle with sea salt, pepper, and oregano (to taste).

Preheat the oven to 375 F.

Coat a 9x13 baking dish with cooking spray.

In a large bowl, add ricotta egg, 1/2 cup of parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and fresh pepper(to taste). Combine until mixed thoroughly.

Meanwhile, cook the lasagna noodles according to the package and drain.

Layer a 9x13 pan with just enough sauce to cover the bottom of the pan.

Lay three lasagna noodles in the pan.

Spread some of the ricotta mixture on the noodles,

then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella.

{Look at all that delicious roasted garlic!}

Spoon some sauce over the cheese, repeat layering.

Finish with a layer of noodles and remaining sauce.

Sprinkle with mozzarella cheese, remaining 3 Tbsp of parmesan cheese  and a sprinkle of basil or oregano.

Bake covered in a preheated oven at 375 F for 30 minutes.

Uncover and bake for 15 more minutes.

Let cool for 5 minutes before slicing.

HALVED RECIPE

All the same ingredients, but

 I used 1 yellow bell pepper

1 red bell pepper

6 basil leaves

15 oz ricotta

1 egg

sprinkle of dried nutmeg

6 lasagna noodles

Make it the same way as above, and cook covered for 30 minutes at 375 F and then uncovered for 15 more minutes.

Enjoy!

Recipe adapted from For the Love of Cooking

Chiles Rellenos Casserole

Chiles Rellenos Casserole

This recipe was so different from what I usually make, but I really enjoyed the flavor of the chiles mixed with green onions and tomatoes. 

You can also add shredded rotisserie chicken to add some protein and a side dish of Mexican rice!

What you need:

1 large (7 oz) and 1 small (4 oz) can whole green chiles, drained and seeded, and cut lengthwise into quarters

3 cups grated cheddar cheese

2 tomatoes, seeded, sliced, and drained

8 green onions, including some tender green tops, sliced

2 large eggs

2 cups milk

½ cup flour

½ tsp salt

To Make:

Preheat oven to 350 F. 

Arrange chiles in a 7 ½ x 11 ¾ inch glass baking dish lightly coated with cooking spray and oil. 

Layer with half the cheese and in another layer, place tomato slices and onions.

In a medium bowl, beat eggs, milk, flour, and salt. 

Pour batter over chile mixture. 

Top with remaining cheese.

Bake, uncovered, until puffed and set, about 40 minutes. 

Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by mayana vollstedt

Root Beer Pulled Pork

Root Beer Pulled Pork Sandwiches

This is a wonderful crock pot recipe, but warning: it cooks in the crock pot for 10-11 hours, so some planning is required when you make it. I was up early one morning so I got mine in my crock pot at 7:00am and it was done by around 5:00pm.

Perfect recipe for a mom on the go!

There is also a low carb option, by skipping the bun and using lettuce cups. (photo below)

You will need:

1 (5-6 pound) bone in pork shoulder butt roast

1 (1 oz) envelope dried onion soup mix

Salt and pepper

1 (12 oz) can root beer (Mug)

2 cups barbeque sauce, divided

10 hamburger buns

To Make:

Trim the pork roast of excess fat. 

Place on a work surface and sprinkle with the onion soup mix. 

Use hands to rub in onto meat well. Sprinkle generously with salt and pepper. Place the seasoned roast in your slow cooker.

In a medium bowl, whisk together the root beer and ½ cup of the barbeque sauce. Pour over the roast in the slow cooker.

Cook and cover on low for 10-11 hours. 

Remove the roast to a cutting board and let cool a few minutes. 

Use 2 forks to shred the pork, cutting around and disgarding all but ¾ cup of the juices. Disgard any fat pieces. 

Place all of the pulled pork back into the slow cooker along with the reserved juices. 

Add remaining 1 ½ cups barbeque sauce. 

Stir to combine and put lid back on.

 Cook on high heat 15-20 minutes. 

Meanwhile, preheat the oven to 200 F.

Split the buns and place cut side up on a baking sheet. 

Warm in the oven until ready to serve. 

Scoop pulled pork onto warmed buns and serve immediately.

Low carb option too: skip the bun and place them in lettuce cups.

Source: Recipe girl by lori lange