Creamy Ranch Chicken

Simple.  Delicious.  Satisfying.  Need I say more? I saw this recipe in one of my food magazines and I just knew I had to try it.  Crispy bacon in a creamy ranch sauce with chicken and noodles. How can you honestly go wrong? It was done in a matter 20 minutes.  My husband compared it to a Carbonara, and I guess it was similar, but the ranch seasoning gave it a tangy taste that I just loved.  If your family loves saucy meals, you might want to double the sauce, it really didn't make a huge amount.  

Creamy Ranch Chicken

adapted from Better Homes and Garden's Quick and Easy Recipes

start to finish: 20 minutes

serves about 4

6 slices bacon

4 skinless, boneless chicken breast halves, cut into bite size pieces

2 tablespoons flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cups milk

3 cups dried medium noodles(I used egg noodles)

1 tablespoon finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.

2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.

4. Serve the chicken over the noodles.  Sprinkle with Parmesan cheese. Enjoy!

Not your Grandmother's Tuna Casserole!

So last week, like so many other nights soon before the husband gets home, I'm trying to come up with dinner. Now, I do plan ahead my meals for 2 weeks. I do all the shopping. I put the menu on the calender. And then night comes, and whatever I put up on that calender of course does not sound good to me... So I look at all the other nights, hoping to swap dishes. Nothing. Anyways, I decided to use some egg noodles and come up with a mock tuna casserole. Of course, without tuna, because we are not tuna lovers in our house. So I will call it a chicken noodle casserole. I usually use canned cream of chicken soup in my casseroles, but I decided to try and make my own. It was as easy as pie. Well easier, because pie isn't that easy for me. But it was delicious! Very tasty and I will definitely make it again. It was very light and delicious!

Chicken Noodle Casserole

12 oz. wide egg noodles, cooked according to pkg directions.
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1 1/2 cup chicken broth
2 breasts of chicken, chopped and cooked (I used half of a costco rotisserie chicken)
1/2 of a small onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, chopped

For the topping:
2 tablespoons melted butter
1/3 cup italian seasoned breadcrumbs

Cook pasta according to package directions, set aside. In a large skillet, melt butter and add onion and garlic. Cook until onions are soft, just a few minutes. Add flour and whisk together and let it brown a bit. Slowly add the milk and chicken broth. Cook on medium low until bubbling and the mixture starts to thicken. Add salt and pepper, chicken and noodles. Combine well.

Pour into a greased casserole dish. Mix the melted butter and breadcrumbs until well combined. Sprinkle on top of the noodles. Cook in a 375 degree oven for about 15-20 minutes or until breadcrumbs are nice and toasted. Top with fresh parsley.  Enjoy!

A Simple Pasta Dish....

It is starting to get very warm here in Utah.  Today hit a whopping 90 degrees.  That's hot in my opinion.  And with warm weather my menu turns simple.  I just do not like standing in the hot kitchen for very long periods of time.  I like to get in, get out, clean up and move on with my night.  Tonight brought a simple pasta dish consisting of linguine, zucchini, browned butter with garlic, and parmesan cheese.  Very simple, but very tasty.  Just my kind of dish for a hot day.  Try it.  Love it.  Enjoy!

Linguine with Zucchini, Browned Butter and Garlic

1/2 pound Linguine

1/2 cup reserved water from cooked pasta

1/2 cup melted butter

1/2 tablespoon chopped garlic

2 tablespoons olive oil

3 small zucchini, chopped to your liking

1/2 cup freshly grated parmesan cheese

salt and pepper

Cook linguine in salted boiling water until al dente, reserving 1/2 cup of the water.  In a small saucepan melt butter and garlic together on medium low heat until bubbly and slightly browned.  Set aside.  In a large skillet on medium heat, add olive oil and zucchini and cook slightly, about 3-4 minutes.  Add cooked pasta, butter, reserved pasta water and parmesan cheese.  Stir together until well combined.  Salt and pepper to taste.  

Classic Italian Lasagna and Grasshopper Ice Cream Pie!

My husband offered to make me dinner for Mother's Day. I told him that it was so sweet to offer, but I had already planned my favorite meal out. I know, I'm crazy. A man offers to cook and you should always accept, but I had my heart set on Lasagna. I love Lasagna! I've never enjoyed making it much, so complex, so many different components to make. But because I love it so very much and I haven't had it in a while, I decided to try Giada's recipe, because the rest of her recipes have been so excellent. This was the BEST lasagna I have ever had. My favorite part is that she uses a marinara and bechemel sauce combined, instead of just a marinara sauce. It gives it such a creamy texture and it has the perfect flavor! The spinach adds a nice touch and of course the best part is the bubbling cheese on top! Yum! It tastes even better the second day because all of the flavors combine and it is just perfect! Give it a try, it is to die for!



Classic Italian Lasagna
adapted from Giada's Everyday Italian

salt
2 tablespoons vegetable oil
15 dry lasagna noodles (about 12 ounces)
3 tablespoons olive oil
1 pound ground beef chuck
1 teaspoon pepper
2 1/2 cups Bechamel Sauce (recipe to follow)
1 1/2 cups of your favorite marinara sauce
1 1/2 pounds whole milk ricotta cheese (I used part skim)
3 large eggs
2 tablespoons butter
2 (10 ounce) pkgs frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil. Add the vegetable oil (prevents sticking). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won't overcook and become soggy when baked.) Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
2. In a large saute pan, heat the olive oil over a medium-high flame. Add the ground beef and 1/2 teaspoon each of salt and pepper, and saute until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
3. Preheat oven to 375 degrees.
4. In a medium bowl, mix the bechamel and marinara sauces to blend. Season the sauce with more salt an pepper to taste.
5. In another medium bowl, mix the ricotta, eggs, and 1/2 teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13 x 9 inch baking dish. Spoon 1/3 of the bechamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining bechamel-marinara sauce over, then sprinkle with 1/2 cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining bechamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking).
6. Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

Bechamel Sauce
makes 4 cups

5 tablespoons butter
1/2 cup all-purpose flour
4 cups warm whole milk (I use 2 percent)
1/2 teaspoon salt, plus more to taste
pinch of white pepper (I use black pepper)
pinch of freshly grated nutmeg (I use dried)

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and ream, about 10 minutes. Do not allow bechamel sauce to boil. Remove from the heat and stir in salt, pepper and nutmeg. Season the sauce with more salt and pepper to taste. (The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)

Now onto Dessert!!!!



A friend of mine brought this over to me after I had my last baby. I fell in love with it, it's simplicity and wonderful flavor combinations! I make it all the time now and it is so good, it doesn't take long to finish the whole pie! Trust me, it is worth EVERY last calorie!!!




Grasshopper Ice Cream Pie

1 store bought oreo pie shell (or make one at home)
1/2 gallon mint chocolate chip ice cream
cool whip
caramel
hot fudge sauce
coursely crushed oreo cookies

There are no measurements, because you can put as much of everything as you desire. Make it your own!

On the bottom of the pie shell, drizzle carmel and hot fudge sauce. Soften ice cream, and scoop into the pie shell until 3/4 of the way full. Top with cool whip and top that with the oreo cookies. Drizzle more caramel and hot fudge sauce and put back in the freezer to firm up. Yum!!!!!

Fettucine A La Carbonara

Yet another one of Giada's recipes, this one was quite tasty. I love pasta, love it, love it, love it. I wish I could get my husband to eat whole wheat pasta, because it is so much better for you, but he refuses anything with the word "whole wheat" in it. Rice, pasta, bread, you name it. I've slowly been trying to convert over, but it is not going to happen, so I've just been making it in moderation. This night, I wanted pasta. I can never go wrong with Giada! Her Everyday Italian cookbook rocks, and I've made at least half of the recipes in that book. I've never found one that didn't taste amazing! This particular dish is a sauce that is basically cream, eggs and Parmesan cheese. It's classic Italian, and one of my favorites! This is very rich, you definitely can't eat it every night for dinner, but once in a while will not hurt you! Giada uses Penne pasta in this recipe, but you can use any type of pasta that you like.  

Fettuccine A La Carbonara

2 tablespoons olive oil
1 pound pancetta, diced into 1-inch cubes (I used bacon)
1/2 teaspoon pepper
6 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cups freshly grated parmesan cheese
1/2 teaspoon salt
1 pound dried fettuccine
2 tablespoons chopped fresh flat-leaf parsley

1. In a large saute pan, heat the oil over a medium flame. When almost smoking add the pancetta or (bacon) and saute until golden brown and crispy. Stir in 1/4 teaspoon pepper and remove the pan from the heat.
2. In a medium bowl, beat the eggs and cream. Stir in 1/4 cup of the Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Do not rinse the pasta with water; you want to retain the pasta's natural starches that help the sauce adhere.
4. while the pasta is still hot, return it to the pot. and quickly toss with the browned bacon, then the cream mixture. It's important to work quickly while the pasta is still hot so that the cream mixture will cook, but not curdle. Toss with the remaining cup of Parmesan cheese and the chopped parsley. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls and serve.

Baked Mac-n-Cheese

Yummy!  I've always loved homemade macaroni and cheese.  Although I grew up eating the boxed variety, I've always loved the real deal.  Easy to make and yummy to taste, this delicious version is just my style.   A little bit of ham diced up and some fresh onion flavor, this is sure to please even the pickiest eater.  I know from experience, my daughter is the pickiest of them all, and she devoured it!  I'm sorry, but Martha Stewart really does know how to cook good food! In addition to her Cookie book, I also picked up her Everyday Food, Great Food Fast, cookbook, and I love it!  It has so many wonderful recipes, most of them very easy to prepare.  On this particular recipe, the only thing that I would change, would be to add a little less of the noodles, so there is a bit more of the cheesy sauce.  Other than that, it was very tasty and satisfying! 

Macaroni and Cheese

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

1/4 cup all purpose flour

4 cups milk

1/8 tsp cayenne pepper (optional)

1 1/4 cups (5 oz.)shredded yellow Cheddar cheese

1 1/4 cups (5 oz.)shredded white Cheddar cheese

course salt and ground pepper

8 oz. ham diced into 1/2 inch pieces

2 slices white sandwich bread (I used wheat)

1. Preheat the oven to 375 degrees.  Cook the pasta according to package instructions; drain and reserve.  Meanwhile, in a 5 quart heavy pot, melt butter over medium heat.  Add the onion; cook, stirring occasionally, until softened, 3-5 minutes.  Whisk in the flour to coat the onion.  Ina slow, steady stream, whisk in the milk until there are no lumps.

2. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6-8 minutes.  Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss the pasta with the cheese mixture; fold in the ham.  Transfer to a 9x13 inch baking dish or individual dishes (see below).  Set aside.

4. In a food processor, pulse the bread until large crumbs form.  Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt.  top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.

Making Individual Servings

This recipe makes enough to fill eight 12-16 oz baking dishes.  Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15-20 minutes, until golden.

Spike Chicken Filets and Cheesy Orzo

Yes, I do make dinner on occasion, something other than Monkey Bread, cupcakes and cookies. I do like to cook, and ever since I found this spice (thank you Mom), I have actually enjoyed cooking chicken again.  I was so bored for so long, same old marinade day in and day out.  But wow, Spike...if you've never heard of it before, it pretty much just has every spice known to man mixed together just perfectly.  It is an absolutely beautiful spice.  Chicken will never be the same again.  I can only find it at the specialty health stores, Good Earth, here in Utah, but I would imagine Whole Foods stores, or something similar would carry it as well.  But once you find it, my advice to you is- Stock up. I go through Spike like you wouldn't believe.  It's not only for chicken though, any meat really, salads, eggs, popcorn, potatoes, pizza.  It goes with everything and the flavor is unbelievable. Okay, if I haven't made you want to jump in your car and go buy a bottle, than I'm sorry, but I'm very passionate about Spike....enough said.  So, tonight I made of course, Spike Chicken and Cheesy Orzo.  I've never had orzo before, but have wanted to try it for sometime now.  I found a really easy recipe from none other than Rachael Ray.  It was actually very good! Very simple flavors, and very easy to cook.  Dinner was ready in a flash, which in my house is very important.  Here are the recipes...

Spike Chicken

Chicken cutlets

Spike seasoning

Olive oil

Very simple... place olive oil in hot pan, place chicken in pan, sprinkle with Spike, cook until center is cooked through.  It doesn't get any easier than that, does it?

Cheesy Orzo

2 tbl olive oil

1/2 small onion, chopped

2 garlic cloves, chopped

2 (14 oz.) cans of chicken or vegetable broth

2 cups orzo pasta

1/2 cup grated parmesan cheese

salt and pepper to taste

Preheat 8 inch pot with a tight fitting lid to moderate heat.  Add oil, onion and garlic and saute for 2-3 minutes.  Add chicken broth and bring to a boil.  Stir in orzo and return to a boil.  Cover pot and reduce heat to a simmer.  Cook for 15 minutes, stirring occasionally, or until pasta is tender and liquid is absorbed.  Remove lid and stir in cheese.  Season with salt and pepper to taste.  Your favorite herbs may be stirred in as well to strengthen the flavor to your liking.  I added fresh parsley.  

Fettuccine Bolognese

I love Italian food. And I also love the Food Network. And I also love Giada De Larurentiis. She is one of my favorite chefs. Her food is so simple, fresh, and delicious. I use her cookbook, Everyday Italian, more than any of my other books. One of my favorite dishes of Giada's is her Simple Bolognese Sauce. It's basically a meat sauce. Absolutely divine! It has so much flavor, and with her tomato sauces she adds celery, onion, and carrots, so I feel a little sneaky because my daughter will eat it and I can smile knowing she is getting some extra veggies for the day. I usually serve this sauce over spaghetti noodles, but tonight, I used fresh fettuccine. I love using fresh pasta whenever I can. I think it has a much better, fresher texture. This sauce is worth the hour that it takes to prepare. And, it tastes much better the next day as well! Can't beat delicious leftovers!!!

Bolognese Sauce

1/4 cup olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 lb. ground beef chuck
1 (28 oz.) can crushed tomatoes
1/4 cup chopped fresh flat-leaf parsley
8 fresh basil leaves, chopped
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

In a large skillet, heat the oil over medium heat. When almost smoking, add the onion and garlic and saute until the onion is very tender, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Increase the heat to high, add the ground beef, and saute until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and salt and pepper, and cook over medium-low heat until the sauce thickens,about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste.

Potpourri Pasta

This pasta is delicious! You can pretty much add whatever vegetables you have on hand. Use chicken or Italian sausage, or even make it without the meat. I use marinated grilled chicken breasts and make it into dinner with a side of crusty bread. It's filling and healthy and you never get tired of it, because it's different every time! You can make it according to your own tastes. These are the very best kinds of recipes, easy, convenient and tastes even better the next day!

Potpourri Pasta

1 lb of your favorite pasta
3 boneless skinless chicken breasts
Italian dressing
1 cup cubed cheddar cheese
1 cup cubed mozzerella cheese
1 cup grated parmesan cheese
2 cups of your favorite vegetables
(I use yellow bell peppers, grape tomatoes, broccoli)

Marinate chicken breasts in Italian dressing for about 15-30 minutes. Cook pasta according to package directions. When pasta is done, let cool completely or run cold water over until cool. Place pasta in a large bowl. Cube cheese and cut up vegetables, and add to pasta. Grill chicken and cube, let cool, and add to pasta. Add enough Italian dressing to coat all of the pasta. I usually use about 1 1/2 cups, but just add enough until the taste is right for you. Add parmesan cheese and mix all together. Enjoy!