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

Summer Stir Fry

Summer Stir Fry

This recipe is a winner winner!

It combines fresh corn, zucchini, tomatoes, and chicken in a delicious glazed stir fry.

This is one of my new favorite recipes. Serve with a crusty bread and you got yourself a great dinner!

Ingredients:

2 Tbsp butter

2 Tbsp evoo

4 cloves garlic, minced

3-4 chicken boneless, skinless chicken breast, cut into 1 inch chunks OR 12 whole jumbo shrimp, peeled, deveined, tails left on

2 whole zucchini, diced up

2 ears corn, kernels sliced off

1/2 cup grape tomatoes, sliced in half lengthwise

salt and fresh pepper

chopped fresh herbs- optional, any you like

To Make:

Heat 1 Tbsp butter and 1 Tbsp evoo in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp or chicken breast (cut up into bite size pieces) add cook until done. Shrimp will take about 3 minutes, chicken will be done when it is no longer pink and reaches an internal temperature of 170 F. Remove to a plate. Do NOT clean skillet.

Add the rest of the butter and oil and heat over medium heat.

Add zucchini slices in a single layer and cook for one minute, tossing once.

Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan and cook for 1 minute. Add grape tomatoes, salt, and pepper, and toss around, then add the chicken or shrimp. Cook for an additional 30 seconds, then remove from heat. 

Add chopped herbs over top.

Serve on a big platter.

Recipe Source: Pioneer Woman

Baked Ziti with Summer Veggies

Baked Ziti and Summer Veggies

I have a newfound love for zucchini, squash, and various summer veggies.

Summer is on its way out over here, but I wanted to share this recipe with you.

It is really tasty and all the flavors come together well.

Ingredients:

·        4 ounces uncooked ziti
·        1 tablespoon olive oil
·        2 cups chopped yellow squash
·        1 cup chopped zucchini
·        1/2 cup chopped onion
·        2 cups chopped tomato
·        2 garlic cloves, minced
·        1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
·        2 tablespoons chopped fresh basil
·        2 teaspoons chopped fresh oregano
·        3/4 teaspoon salt, divided
·        1/8 teaspoon crushed red pepper
·        1/4 cup (2 ounces) part-skim ricotta cheese
·        1 large egg, lightly beaten
·        Cooking spray

Directions:

Cook pasta according to package directions, omitting salt and fat; drain.

Preheat oven to 400 degrees F.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini, and onion; saute 5 minutes.

Add tomato and garlic; saute 3 minutes.

Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8 inch square glass or baking dish coated with cooking spray. 

Sprinkle with remaining mozzarella.

Bake at 400 degrees F for 15 minutes.

Recipe Source: rantingchef.com

Penne a la Besty

I saw Pioneer Woman make this on her tv show and even though I am not a shrimp fan, I knew I needed to try this recipe. My husband LOVED the shrimp and I just didn't add any to my plate AND i have to say that this is a recipe that is WORTH it. The flavor is fantastic and it is light and creamy. Add with a salad and some great bread and dinner is served!

Ingredients

3/4 pounds Penne Pasta

1 pound Shrimp

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

1/2 cup White Wine, Or To Taste

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil - To Taste

Salt To Taste

Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. 

Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. 

After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. 

If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. 

Give it a stir and add salt and pepper to taste. 

Throw in your herbs and stir until combined. 

Finally add your cooked penne pasta and give it a good stir.

Source: Pioneer Woman

Tuscan Garlic Chicken

Tuscan Garlic Chicken

This recipe has everything to make it your next favorite.

The flavor of the chicken, the creamy sauce, and the spinach/tomato mixture. I just can't get enough!

Try it yourself...

You will need:

                                                           3/4 cup flour

1/2 Tablespoon salt

1 teaspoon pepper

1/2 tsp dried basil

1/2 teaspoon dried oregano

4 boneless skinless chicken breasts

5 Tablespoons extra virgin olive oil, divided

1 Tablespoon finely minced garlic

1 red bell pepper, cut into thin strips or chopped

1/2 cup chicken broth

6 ounces fresh spinach

1/2 cup heavy cream

2 Tablespoons cornstarch

1 cup milk

1 cup freshly grated parmesan cheese

1 pound fettucini noodles

To Make:

Preheat oven to 350. 

 Combine the flour, salt, pepper, basil, and oregano. 

 Dip each chicken breast in the flour mixture and coat well.

  In a large skillet, heat 3 Tablespoons oil until hot.  Carefully place the breaded chicken in the oil until each side is golden brown.  Don't cook all the way through.

On a cookie sheet, line with aluminum foil and spray with cooking spray.  Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.  Set aside until ready to use.

  While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.  

Wipe the skillet with some paper towels and add the remaining 2 T olive oil.  Cook the chopped red pepper and garlic for about 2-3 minutes.  Stir in 1 T of flour and stir constantly for one minute.

  Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken.  This takes about 3-4 minutes.

  In a separate small bowl, whisk together the heavy cream and cornstarch. 

 Add the spinach, cream, and milk to the skillet.  

Bring this to a simmer and continue to cook until spinach starts to wilt. 

 Stir in the parmesan cheese.

  Add half of the sauce to the coating the cooked and drained fettucini noodles.  Top with breaded chicken and spoon more of the sauce on top.  

Source: Therecipiecritic.com

Spaghetti with Spinach, Garlic, and Lemon

Spaghettini with Spinach, Garlic and Lemon

If there is a recipe with pasta, garlic, and lemon in it....most likely I will try it!

I found this one and its another home run!

I love the light taste of the lemon, the color and addition of the spinach, and it's even something my kids will eat!

To Make:

1 lb spaghettini, angel hair or spaghetti pasta

6 tablespoons olive oil

8 garlic cloves, crushed or minced

zest of one lemon

juice of one lemon

10 oz bag of baby spinach

salt and pepper to taste

What to do:

First, bring a large pot of well salted water to a boil. Add pasta and cook according to package directions.

Then, in a skillet heat, 6 tablespoons olive oil over medium low heat. 

Add garlic and cook for 10 to 12 minutes to gently cook the garlic.  

Add lemon zest and lemon juice. 

Season with salt and pepper.

 Drain pasta well and transfer to a large bowl. Immediately add spinach and garlic lemon oil and toss everything together. Mound the pasta on a large platter and serve.

Source: http://weekofmenus.blogspot.com

Herb Crusted Chicken in a Basil Cream Sauce

Herb Crusted Chicken in a basil cream sauce



This recipe turned out to be a home run!
The breaded chicken along with the basil sauce is the perfect blend.
Pair this with a side salad and dinner is served!



To make this you will need:

2 Chicken Breasts, pounded thin
1/4 cup milk

1/2 cup Garlic & Herb

 Bread Crumbs

2 teaspoon’s perfect pinch garlic/bell pepper blend

1 teaspoon freeze dried chives

3 Tablespoons butter

3 cloves of garlic, minced

1/2 cup Chicken Broth

1/4 can of Italian diced tomatoes,

 drained and finely chopped

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese blend

2 Tablespoons freeze dried (or fresh) basil

dash of fresh ground black pepper

Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.

Place milk in a separate shallow bowl.

In a skillet, heat butter on medium heat. 
Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).

Dip the chicken in the milk, then coat with crumb mixture.

Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm.

In the same skillet, add garlic and saute for approximately 1 minute.

Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.

Stir in cream and tomatoes; bring to a boil and stir for one minute.

Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)

Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

Recipe Source: http://hopeandjohnbasher.blogspot.com

Cheesecake Factory's Spicy Chicken Chipotle Pasta

Cheesecake Factory's Spicy Chicken Chipotle Pasta

I saw this recipe and I have to admit that I had never had this dish at the Cheesecake Factory. 

It looked to die for, so we made it one night for dinner and my world is forever changed.

Wowzers. Another hit recipe. This quickly turned into my new favorite recipe. I am seriously obsessed with it.

AND as a side note, I just went to Cheesecake Factory 2 weeks ago and ordered this dish....

and I wasn't a fan! It was way too spicy at the restaurant, but the way my dish came out...there was only a slight hint of heat.

Now that's NEVER happened! 

You will need:

2 chicken breasts

1 box penne pasta

1 lemon

2 tbs. honey

olive oil

2-4 Tbs from 1 can chipotle peppers in adobo sauce

yellow bell pepper

red bell pepper

4- 6 cloves fresh garlic

2 more Tbs honey

2 cups heavy whipping cream

3/4 cup frozen peas

1 bunch fresh asparagus

cilantro

1 cup shredded parmesan cheese

Preheat your oven to 350 degrees F (for the asparagus)

Take your lemon and roll it with your hand against a hard surface in order to get the juices released.

Cut your lemon in half and squeeze the juice from both halves into your bowl.

Add 2 tbs. of honey, a pinch of salt and pepper.
Mix until well blended.  I like to use a whisk.

Next, cut your 2 chicken breasts into bite size pieces.
Place chicken into a ziplock bag and add the lemon and honey mixture.
 Set aside until we need it.

Now for the asparagus. break off the end pieces & cut them into small pieces.

Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper, mix together

On a cooking sheet, spread the asparagus evenly.  Put this into your preheated oven.  While that's cooking let's get back to the chicken.

In a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.  

Add the chicken along with the marinade to the hot pan.  Spread the chicken pieces out in the bottom of the pan to cook evenly.  If your stove was on high, you can turn it down to medium to cook chicken.  Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).

Now, lets check on our asparagus... but keep your eye on the chicken as well.

Check on the asparagus, turning it to roast it evenly on both sides.  You can taste one now if you like to see how done it is.   When it is done remove it. Set aside for later.

In another large pot, fill with water and add salt.  Bring to a good boil before adding your penne pasta.
Let's check on our chicken..

When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.  Make sure you get all the yummy juices, and don't wash your pan yet!!!

Chop your garlic.  I usually use 4-6 cloves.
With garlic, it always seems like more is always better.

Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.

Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.

Then add your garlic.   Now that our water should be good and boiling add the penne to the pot

Now that the garlic is soft, add 1 tbs. of honey.  This step makes a difference; I have forgotten to add more honey at this part and tasted the difference.

Hopefully you have chopped your yellow and red bell peppers ahead like I have. Add red and then yellow to the pan. Saute for about a minute.

Add about 3/4 cup of frozen peas. Stir together and cook for about 2 more minutes.  Then add your cooked chicken that you set aside earlier.  Make sure you get all the yummy juices from the bowl!!!

Now for the can of chipotle peppers.  You're not going to actually use the pepper, just the sauce.   Now, this is where the "kick" comes from so according to your liking of spiciness modify accordingly.  If you add 3-4 tbs. it will be pretty spicy.  I suggest that you add 1-2 and then taste before you add more.

Add 2 cups of heavy whipping cream slowly mixing it well.

Sprinkle in 1 cup of grated parmesan cheese.
 Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.
Now would be a good time to taste.  
Let's check the penne to see if it's ready...

When the pasta is cooked to your liking drain, but do not rinse.  This allows the sauce to adhere more readily to the pasta.

Add penne to the pan and stir.

Add the previously roasted asparagus and stir.

If you haven't already chopped your cilantro it's ok, do it now

Sprinkle over the top and serve.  

Source: http://deedeelovesrecipes.blogspot.com