Chicken and Broccoli Noodle Casserole

I don't know much about casseroles. My mom wasn't really into making them. We were more of a meat, starch and veggies as separate entities kind of family. But when Paul announced that he really loved broccoli I knew I needed more recipes that incorporate broccoli.
When I came across this recipes on Skinny Taste I knew I had to give it a try.

Chicken and Broccoli Noodle Casserole

 6 oz egg noodles
2 tsp oil
4 cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

This is another recipe that I love to use the crockpot shredded chicken that I mentioned in my previous post. The hardest part of this recipe is making the cheese sauce. Once you get that trick down its a breeze. Its an easy, hearty, healthy and tasty weeknight meal.

If you had some non-broccoli fans in your house you might try swapping it out for some peas or green beans. Or maybe even spinach. Every vegetable tastes better smothered in a cheese sauce!

So ditch the cream of whatever casserole starter and cook up something fresh for your family and yourself!

Southwest Chicken Chili Mac

Back when I first started browsing pinterest I was mostly into finding ideas for dinners. Now I have a whole folder full of ideas for food stuffs and another full of ideas for sweets. I love moving a pin from one of those folders into my "tried" folder.
One of the reason I made a "tried" folder was so that I could remember that I loved this recipe for Southwest Chicken Chili Mac. I was so easy and tasty I knew that I had to put it on my list of things to make again and again.

Southwest Chicken Chili Mac
by Picky Palate

8 ounces wagon wheel pasta noodles (I have also used just macaroni noodles)

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
10 ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro (optional)
cheese for topping

1. Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.

It might look like a lot of ingredients but they are all pretty common, low cost items.

Another tip for this post is a how to make the shredded chicken for this meal. Throw a few thawed or frozen chicken breasts in your crockpot cook on low 6-8 hours. You can add spices like cumin, garlic powder or chili powder too. Then shred with a fork. So easy.
Sometimes I'll plan to make this and another meal that requires shredded chicken in one week, that way I can cook up a few breasts at once and then have the protein ready to go.

This meal is differently an easy crowd pleaser. Try it for kids or even some picky adults.
This post is reminding me how much I like this recipe. I might just have to put this on the menu for next week! Enjoy!

Succulent Braised Pork

Way back in January my sister came all the way from Oakland, CA to a conference that she goes to every year that happened to be in Charleston this year. I was super excited to be able to spend some sister time together and have her see our place. I didn't know how much I was really going to see her since she did have a conference to go to after all. On the last day she was giving a presentation so I knew with all that she would be pretty busy. Just in case she had time to eat with us, I planned a few what I would call "special meals" that I would be excited to share with a guest or a sister that I never get to cook for. One of these recipes was for a braised pork shoulder which just happened to be on sale at the grocery that week.

Succulent Braised Pork
by Melissa d'Arabian

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Sorry this picture is so lame. But I was so excited to eat the pork I totally forgot to take the picture till there was only one bite left!

This meat is so tender and packed with flavor. I like to serve it with some roasted potatoes or mashed potatoes, something to soak up the delicious juices that are left in the pot.

If you need a special meal for a special guest try this one. Or just in the mood to make something tasty for yourself. It is a slow cooking kind of meal, I would suggest making it on your day off. But it is worth the time. If you can handle smelling tasty pork all day, then go for it!

Jalapeno Chicken

This dish is infamous among our group of friends here in Charleston. There is a restaurant called Madra Rua where they serve as one of their daily specials Jalapeno Chicken.

I had heard about this for weeks when we first moved here last year and finally demanded to be let in on the Jalapeno Chicken secret. It was an experience I will never forget, especially the time one of my friends ordered extra cheese and they brought it to her in a small soup bowl! (Once you read though the recipe you might gather an understanding of why this is so disturbing.)

Anyway I made it one night after having leftover cheese dip I made for a party and it was a big hit. I think I was able to capture the general spirit of the dish with my rendition. I just had to write up the recipe and share it. Hopefully some of you out there will be able to enjoy the awesome that is Jalapeno Chicken for yourselves now!


Jalapeno Chicken

Cheese sauce:
1 block of velveeta
can of rotel, tomatoes and chiles
1/4 lb. ground beef
cumin, to taste
cayenne, to taste
paprika, to taste
salt and pepper
sliced pickled jalapenos

Chicken:
chicken breasts
salt and pepper
olive oil
cooked rice


Add velveeta to crockpot, allow to melt then add the rotel.
While cheese is melting saute ground beef in pan with tablespoon of oil. Allow meat to brown while breaking into small pieces. (A good trick is to add a 1/4 cup of water to the meat. That helps break up the meat really small which is ideal for the dip.) As it browns add seasonings, cumin, cayenne, paprika and salt and pepper. After it browns drain off any oil, then add to cheese mixture. Then add jalapenos. Mix well.

Season chicken with salt and pepper. Either grill or saute chicken breast with oil olive.

Lay down a bed of the cooked rice, then cooked chicken breast, finally spoon on cheese mixture.

Mushroom Ragu

Okay so I LOVE pasta. I am always searching for the next new pasta recipe to get obsessed with. Every week I am browsing foodnetwork.com, recipe books and food blogs, to come up with dinner ideas. Anytime I come across a pasta recipe that even remotely looks good I'm all over it. This recipe popped up on foodnetwork.com's homepage one day and I was instantly interested.
I know that there will be plenty of people that will overlook this recipe because its all about the mushrooms. But come on mushrooms are such an amazing ingredient! They are earthy, meaty, chewy and take on all kinds of flavors that are added to the mix. They are a versatile ingredient that I am always excited to find new and different ways to use them.
When I read through this recipe I knew that I wouldn't be able to find some of the mushrooms that it was calling for. Usually that would cause me to pass up the recipe all together. But it popped into my head that I could use a dried mushrooms and then use the liquid that I reconstituted them in as a replacement for the chicken broth. That would add even more mushroom-y flavor. So I decided to give it a try.

Mushroom Ragu
by Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped 1 package of dried Monterey mushroom mix, chopped & 8 oz baby bella mushrooms, chopped
Salt and freshly ground black pepper
1/2 cup Marsala white wine
2 cups chicken mushroom broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Reconstitute the dried mushrooms according to package instructions. Reserve liquid and chop mushrooms.

In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes.

Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. 

Remove pan from heat and pour in Marsala white wine. Return pan to stove and allow wine to evaporate, about 3 minutes. 

Add chicken mushroom broth and simmer for 1/2 hour until the sauce has reduced by half. 

Add heavy cream and mix well. 

Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly. 

I can't explain in a just a few words how delicious this pasta is. Other then saying that my original picture was so lame because it was a small second helping that I swiped out of the pan before it was all gone. Well I did save some for lunch the next day, because it reheats so well. I have already made this recipe twice since I found it. I'm sure Paul is already over eating it. But its so easy and so tasty that I can't help putting it on the menu.

So don't tell me how you don't like mushrooms, blah blah blah, if you don't bother to try this recipe. Just do it! You'll be glad you did and if you aren't just ship it to me. Ha!

Turkey Pot Pie

A few days go by after Thanksgiving and the leftovers start to lose their appeal. So begins the age old question of what to do with that pesky leftover turkey.
Two ideas popped into my head right away: turkey noodle soup and turkey pot pie. I already have a quickie recipe for chicken noodle soup, now to find an easy recipe for the pot pie. I can't really remember ever making a pot pie from scratch that made me a little nervous. Until I came upon a Sunny Anderson recipe on foodnetwork.com's redo leftovers recipe section. Sunny has never given me a recipe that I couldn't make.

Easy Chicken Pot Pie
by Sunny Anderson

1 1/2 pounds chicken tenders  leftover turkey shredded
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions chopped onions
1/2 cup frozen peas
1/2 cup diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust crescent rolls, unbaked and thawed if frozen
1 egg, lightly beaten (I skipped this part, because I'm lazy)

Special equipment: 10-inch cast-iron pan

Preheat the oven to 400 degrees F.

Sprinkle the chicken tenders turkey with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Heat turkey through. Remove the chicken turkey to a plate with tongs, leaving the oil in the pan. Rest the chicken turkey for a few minutes, and then chop into 1/2-inch cubes.

To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken turkey to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 15 minutes.

I didn't let my sauce thicken enough so it was a bit runny. That was okay though, because it was delicious. I loved the heavy cream. Yes, I know its not healthy but it was worth it. The turkey was perfect in there too. And the crescent roll topping worked out even better than I thought it would. Buttery and crispy on top and a little gooey on bottom where it mingled with the filling.

I was definitely happy with the result. It was a great way to use up some of my leftover turkey. Now I just need to hide the rest of the turkey from Paul so I can make the turkey noodle soup later this week.

Magic Stromboli

This recipe came to me via a reader/friend, Kelly. It was so simple she posted the whole recipe on my Facebook page! In her instruction she said "roll up and MAGIC stromboli!" So I just knew the dish had to be called Magic Stromboli.

Its a great Be Your Own Chef recipe. I'll put the ingredients that I used as inspiration.

Magic Stromboli

4 crescent rolls (roll of 8 for 2 people)
Cooking spray - olive oil or butter

Pizza Toppings:
3 Pepperonis per roll
1 tablespoon Mozzarella per roll
Sliced onions
Marinated artichokes
Parmesan cheese to top

Pizza Sauce:
1/2 c. Tomato paste
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano

Preheat oven to 375 degrees. Lay out 4 crescent rolls with edges all pressed together on a sprayed baking sheet. Fill with your favorite toppings. Be careful to not overfill. Roll up and magic stromboli! Spray with cooking spray and sprinkle on Parmesan cheese. Bake for 11 minutes. Serve with a salad.

They were flaky and tasty. Be sure to make a salad or something extra to go with these. Or plan to eat all four yourself!

I put a few slices of onion in two of them and  half a chunk of artichoke in two of them. So to distinguish the different strombolis I put a tiny piece of onion on top of the onion filled ones. Clever, right?

This would also make an excellent appetizer for your next gathering. And you can make lots of different kinds very easily. So easy to please everyone!

Go ahead and give this simple recipe a try. Thanks to Kelly for sharing her Magic Stromboli!

Collard Green Pesto

This recipe is just for fun. I have seen many variations to a basic pesto (basil, pine nuts, Parmesan, garlic, and olive oil). This recipe is boasted to be a "healthier" version. I don't know if you are cutting any calories but you are adding a ton of nutrients with the greens. Its also a good alternative for those that aren't big basil fans.

Collard Green Pesto

Sunny Anderson

Ingredients

• 1 pound bunch collards, ribs discarded, leaves roughly chopped
• 1 (13-ounce) box whole-wheat linguine
• 1/4 cup pecans
• 1 1/4 cups grated Parmesan, plus extra for garnish
• 1/2 cup pitted kalamata olives
• 2 cloves garlic
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.

Add the linguine to the pot of salted boiling water and cook according to package instructions.

Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.

To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

The minuses to this recipe is you have to be careful with the ingredients and really taste test as you combine them. Too much garlic or olives will really twinge the taste of the pesto. 

Another pitfall is this recipe makes a TON of pesto. It would probably cover 2 pounds of pasta. I get really bored of eating it before its all gone. I thought of making it for the next pot luck I go to.

Just have fun with this one. Its an interesting twist to a classic that I wanted to share.

Shepard's Pie

I have fond memories of Shepard's Pie. But probably not for any reason you would think of...
So I'd like to tell you a little story before I get to the recipe part.

After living in Charlotte alone for over 6 months, Paul came to visit for Valentine's Day weekend. Since we were both pretty tight on money we decided that it would be more romantic for us to make dinner together at home. For some reason we thought that Shepherd's Pie was a romantic meal. 
After a long day of work at my new retail job, I was exhausted. So the meal went from cooking it together to mostly Paul cooking it. I wandered into the kitchen at one point and Paul kindly asked if me would get some sour cream and green onions from the fridge for him. I sauntered over and started to root around in the crisper for the onions. (That's where I would normally put them.) In annoyance from not finding what he had asked for, I turned to see Paul on one knee. My face burned with continued annoyance since I thought he was playing a mean joke on me. He asked again politely for the ingredients. So I turned back to the refrigerator to see the ring placed on the lowest shelf of the fridge. I just stood gasping as he proposed. I hugged him tight with tears in my eyes and said "Yes". (Of course.) The hug was long but Paul was still able to slip a hand out to continue to stir the meat that was browning on the stove.

This week I decided to find a reason to use these cute ramekins I bought a long time ago, Shepard's Pie seemed like the perfect thing to make. I found a recipe on Gina's Skinny Recipes, so I thought I'd give it a go.


Shepard's Pie


Potatoes:

• 1-1/2 lbs Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp fat free sour cream
• salt and pepper
• paprika

Filling:

• 1 lb 95% lean ground beef
• 1 tsp oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz mushrooms, diced (I didn't add these to mine.)
• 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
• 2 tbsp flour
• 1 cup fat free beef broth
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary leaves
• 1 tsp freshly chopped dried thyme leaves
• salt and pepper

Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.
Preheat oven to 400°.
In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.
Spread the meat mixture on the bottom of a 11x7 glass baking dish (I made mine in two ramekins and a 9x9 dish). Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.

So cute and so tasty.

Its nice to do memorable meals like this during special events, like anniversaries or Valentine's. But at the same time, why not do them year 'round? Tonight it made me reminisce about my wonderful proposal and appreciate my loving husband. And there is nothing wrong with that.


I hope you enjoyed my random story and I hope you will enjoy this tasty dish.


Make some memories of you own. ;)

Sloppy Toms

After having turkey sloppy joes several times, Paul finally proposed a name changed for this meal. We quickly tossed some funny names around and decided on Sloppy Toms. Why not? Tom Turkey. Get it?

Okay well anyways. I wanted to share this recipe for a few reasons. One, sloppy joes are tasty, which I learned this fairly recently. My dad wasn't a fan, soooo this wasn't a meal that showed up on our menu in my childhood home. Two, turkey is a great substitute for those of us attempting to be healthy. Three, I love the way Rachel Ray wrote this recipe directly to a kid chef. This part is hard to describe so just take a look see.

Sloppy Toms

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
• 1/2 red onion
• 1/2 red bell pepper
• 1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce,( 8- ounce) can
• 4 buns

Have a GH (grown helper) place a big skillet over medium high heat for you. Use some kitchen scissors to cut the turkey package open. Add some extra-virgin olive oil, 2 turns of the pan in a nice, slow stream. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, they should go wash their hands.

If you are a really good chopper, using a small, sharp knife chop up some red onion. Remember when you are chopping to keep the fingers that are not holding the knife all tucked in and curled under. Have a GH help you. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up small too. Add the veggies to the cooking meat and stir it all together.

Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool and taste it to see if you need to adjust the seasoning.

Have the GH help you serve. Place a bun bottom on a plate. Use a big ice cream scoop to get a pile of sloppy meat onto the bun. Put bun top in place.

 
Keep in mind that getting kids involved with cooking will help them understand where food comes from and how its made. Hey who doesn't want their kids to appreciate the hard work that is put into the meals made for them?

This recipe is great to make with your kids, but is also just delicious in itself. Skip the calories and still get the sloppy goodness of this sandwich.

Lasagna

Yeah I know I make a lot of pasta. But that's just because... well its so darn good. And affordable. And frankly easy. So when my friend Jessica (budding provisions) gave me a recipe for lasagna I was jazzed. The recipe is very BYOC (Be Your Own Chef) as Claire Robinson would say. Lasagna is one of those meals that you know what you like in it. This recipe helped me develop a technique to make a tasty lasagna. This way I can add the things I like in it and experiment a little too.

Lasagna

2 zucchini, chopped
1 eggplant, chopped
1 onion, chopped
olive oil
9 lasagna noodles
1 pot of marinara sauce
12 oz. ricotta cheese
1lb. shredded mozzeralla
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup Parmesan cheese
salt and pepper

Preheat oven to 400 degrees F. Roast zucchini, eggplant and onion on a baking sheet with oil, garlic powder, salt and pepper for 20-30 minutes.

Cook lasagna noodles to al dente and drain. Mix ricotta, 1/2 of mozzarella, oregano and basil together in a small bowl.

Layer in greased 9x13 baking dish: 1 cup sauce, 3 noodles, 1/2 cheese mixture, then 1 cup sauce, 3 noodles, roasted vegetables, and 3 noodles, 1 cup sauce, the rest of the cheese mixture. Then sprinkle with remaining mozzarella and Parmesan. Bake at 350 degrees F for 45 minutes covered with foil and last 10 minutes uncovered till browned.

Ohh so delicious. Like I said before BYOC. Try out other vegetables maybe spinach or squash. Or try some meat. You could brown up some ground beef or turkey or even Italian sausage. If your in a rush you can take a shortcut and get a jar of spaghetti sauce.

I hope this inspires you to take a shot at this classic casserole style pasta dish.

And don't forget to save a piece for leftovers.

Pork chops with dijon herb sauce

For those of you out there looking for a tasty, simple dinner idea, here ya go.
In the past I wasn't a fan of a simple pork chop. I just couldn't find a recipe that really captured the great flavor and moistness of the chop. Finally I came upon this awesome blog that I am excited to share with everyone, Gina's Skinny Taste. So far I have been very impressed with the recipes from this blog, especially this one for pork chops.

Pork Chops with Dijon Herb Sauce

1 tsp butter
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like thyme, rosemary, parsley

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

A variation of this recipe is Pork chops with mushrooms and shallots. Same idea different ingredients.

I have made this dish several times and we always enjoy it.

Try it for yourself it might become your new go to pork chop recipe too.

Beer Braised Chicken Thighs

I decided I was going to try to branch out this week with my dinner choices. I always wish halfway through the week I had been more creative when thinking up dinner ideas.

The first dinner idea I have been interested in giving a shot is Rachel Ray's beer braised chicken thighs. I saw her make this on her new show 5 Meals in a Day, which I think is a clever plan ahead method of cooking.

I have also been trying to try out some budget friendly dinners. Chicken thighs are super cheap! And they have lots of flavor. I also like this recipe because it would be easy to modify and make it your own.

Beer Braised Chicken Thighs

8 4 pieces bone-in, skin-on chicken thighs (I might try it with boneless thighs)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 link andouille sausage, casing removed and chopped, or and 4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons chopped fresh dried thyme
1 rounded tablespoon all-purpose flour
1 (12-ounce) bottle lager beer (I used Yuengling)
1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
1 cup chicken stock
2 tablespoons hot sauce
Warm baguette, for mopping

Pat the chicken thighs dry, and season with salt and pepper.

Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.

Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.

Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

 

It turned out to be almost gumbo like. That's why I would like to try it with the boneless thighs, so I won't have to fool around eating around the bone. It might even be tasty with some cooked rice served underneath. I decided to do bacon and smoked sausage because I couldn't find any chicken thighs with skin.

This recipe was a definite success. Very flavorful, a little spicy. If you are looking for a new, cheap chicken recipe give this one a go!

Easy Indian: Chicken Tikka Masala

This is a great recipe straight from Our forking blog, or as I will always think of her as my college roommate.

My husband loves Indian food, well he loves all food. But Indian is something that I usually baulk at. So when I read this recipe I realized that I might be able to cook and eat this meal. Plus I trusted Mrs. Fork and "simply a-m-a-z-i-n-g" recipe.

Chicken Tikka Masala
Recipe adapted from Yummrs

Chicken;
2 lbs. boneless chicken breasts, butterflied
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne
1 tsp. kosher salt
1 c. plain greek yogurt
1 T extra virgin olive oil
2 cloves garlic, minced grated with microplane
1 T fresh ginger, minced grated with microplane

Sauce:
2 T extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 T fresh ginger, minced
1 T tomato paste
2 T garam masala
1 ( 28 oz) can diced tomatoes (I accidentally only used a 14.5 oz can, oops)
2 tsp. sugar
1/2 tsp. salt

When butterflying the chicken, make sure each piece is approx. the same thickness. In a small bowl, mix together the cumin, coriander, cayenne, and salt.  Rub over each side of the chicken breasts.  Cover and place in the fridge for at least 30 min.  In a medium bowl, combine the yogurt, garlic, oil, and ginger. Cover and place in the fridge beside the chicken.

Meanwhile, in a deep saute pan, heat oil over med-high heat.  Add onions and saute till cooked through.  Add the garlic, ginger, tomato pasta, and garam masasla.  Continue to cook for another 2-3 min  till the mix becomes fragrant. Add the tomatoes, sugar and salt. Stir to combine and boil.  Once mixture boils, cover and let simmer for 15-20 min.

While sauce is cooking, set oven to broil (trust me!)  With a foil lined baking sheet, set a cooling rack on top.  With each piece of chicken, dredge both sides in yogurt (don't skimp) and place on rack.  Broil each piece for 12-15 min, turning halfway through cooking.  once cooked through, let chicken rest for a few min and cut into chunks.  Place cooked pieces in simmering sauce.

Serve with rice. 

If you are thinking about experimenting with ethnic food at home I highly recommend this recipe. All the ingredients as fairly accessible. The techniques aren't too difficult. It turned out to be pretty tastier. Next I might even crank up the heat and add extra cayenne. 

Simple Spaghetti

This is an easy, quickie recipe that tastes great! It is a culmination of a Rachel Ray recipe and my own experience. I love pasta!

Simple Spaghetti

olive oil
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes  
1 small can tomato paste
1 can diced tomatoes, drained
1 can tomato sauce
1/8 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon onion powder or 1 medium onion, chopped
salt and pepper
3-4 fresh basil leaves, chiffonade

Heat oil in a saucepot. Add garlic and red pepper flakes (add onion at this point if you are using fresh). Once the garlic develops some color, add in the tomato paste. Stir to combine with garlic and oil. Add in drained, diced tomatoes and tomato sauce.  Stir to combine. Add onion powder, oregano, cayenne and salt and pepper to taste. Stir and let simmer for about 10 minutes or longer. Add fresh basil at the end let it simmer only for a few minutes before serving. Serve with any kind of pasta, I like angel hair. Top with Parmesan cheese. Add bread and salad for a full meal!

This is a meal for my own taste. Be sure to try the sauce while adding spices and herbs. Try it with dried basil in the winter. These measurements are fairly approximate, I usually just sprinkle some of everything in.  

You can also add cooked ground beef or sausage. You can use it as a marinara for chicken Parmesan or really anything. It versatile and easy. 

It also makes great leftovers! (Or as my mom's friend named them Plan-overs!)
 
Now go go load up on some carbs!

Grandma's BBQ Shrimp

This is a family recipe I am sharing with ya'll. So listen up, this is an irresistible shrimp recipe. Don't like shrimp? Gasp. Well this is really tasty so you might even be converted. It's not what you think of when you hear BBQ. It's much better.

Grandma's BBQ Shrimp

2 lbs. shrimp, in shell (medium is the best size, popcorn is too small and jumbo don't have as much flavor)
1/2 cup butter
1 Tablespoon olive oil
1/2 teaspoon salt
1 teaspoon cayenne
1/3 cup Worcestershire
1/2 teaspoon black pepper
1/2 teaspoon thyme, dried
1/2 rosemary, dried
1/2 teaspoon oregano, dried
2 cloves garlic, chopped
2 lemons juiced

Melt butter in a skillet with olive oil. Add all ingredients except shrimp. Cook over medium heat for 10 minutes. Add shrimp and cook till pink (this will happen quickly, keep an eye on it).

So simple, so delicious. Serve with a crusty bread or serve over rice.

Be sure to put out an extra bowl to catch the shells.
The proper way to eat this is suck the juice off shrimp body. Then shell the shrimp, discard shell and eat the shrimp!! Think crawfish boil.
DO NOT waste any of the delicious juices!

This is a great appetizer. Seen here we used it as the surf in a surf n turf dinner. If you can share it with other people that is.
I hope enjoy this recipe as much as my family and I do.

*photos courtesy of whitney.

Mussels in White Wine

This is one of those every now and again delicacies in my house. Mostly because I usually have a hard time getting my hands on fresh mussels. But I actually tried this recipe with frozen clams and it worked good too! If you are a shellfish lover but are scared to cook them. Try this recipe its easy and tasty.

Mussels in White Wine

1-2 lbs. mussels or clams
2 cloves of garlic, sliced
1 shallot, finely diced
olive oil
3 tablespoons of butter
1 teaspoon of thyme
1 cup of white wine
1 lb of fettuccine noodles
Parmesan cheese for garnish
side of crusty bread

Defrost if frozen. Rinse and clean shellfish. Clean off beards and give them a scrub. 
Boil noodles and drain.
Add oil to a large stockpot. Add butter to pot. When butter is melted add in the shallot and garlic. Cook till softened. Add thyme. Add the shellfish and white wine. Cover pot cook for 8-10 minutes on medium. (you are steaming the mussels so the wine should be a low simmer) Remove the shellfish from the broth. Leave broth on low while you remove the mussels from their shells. Discard shells and add flesh back into the sauce. Continue to simmer sauce. Add drained noodles to pot and toss to coat all noodles. Garnish with Parmesan.
Serve with a crusty bread to catch and leftover juices.

You can also serve as a steam pot. Skip deshelling them and just transfer the pot contents to a bowl. Set out another bowl for shells. And enjoy with bread. Don't miss out on that sauce its priceless!

One time we didn't have bread to eat with it. So I saved the sauce in a plastic container. Then reheated it in a skillet and added cooked noodles. Yeah. I'm crazy about this dish.

Easy Lemon Chicken Pasta

I love this recipe because its quick, easy and cheap.  I like to plan it for those nights I don't want to put a lot of effort into dinner. But I always something that fills me up with great flavor.  The Neely's from Food Network really have this one figured out. These are very affordable ingredients some of which you might already have in your pantry.


Easy Lemon Chicken Pasta

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley
2 lemons, juiced
1/2 cup grated Parmesan (You can use the Parmesan 'dust' but I recommend getting a cheap block of Parmesan and grating it up. It's worth the extra couple of bucks and it'll last through a few meals.)

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Give it a try you won't be disappointed.

Mexican Night

All right so sometimes I need a little international inspiration to come up with dinner ideas.  What better of a destination to start then Mexico! Everyone knows what a fiesta is! Its good to position this meal around Wednesday to help get over that midweek hump.

This is not just about one simple recipe but an experience. You can always add more or less to this dinner extravaganza.

First off is get the tequila! You can't have Mexican night with some margaritas (on the rocks of course). Okay, well maybe you can, but it sure makes more festive. Just a tip, do not drink more than one margarita while cooking. The food might still taste okay by the end, but it'll taste better if you can remember what you were cooking by the time the food is done. Ha!

My first actual recipe comes from an excellent cookbook that I definitely recommend, especially if you like to see photos of what you are attempt to make.  It has a color photo of every dish in the book, it also has recommended cooking times and techniques for common dishes.  Kitchen Bible (c) 2008 is a great addition to your bookshelf.


Cheese Enchiladas
Sauce: 
Olive oil
1 large onion, chopped
2 garlic cloves, minced
1 Tablespoons chili powder
1 teaspoons ground cumin
1-1/4 cups chicken broth
1/3 cup tomato paste
salt & pepper to taste
Filling:
1 red onion, finely chopped
1 red pepper, chopped
2 cups shredded Monterey jack cheese
8 flour tortillas (or corn is you want it more traditional)

To make the sauce, heat the olive oil in a saucepan over medium heat. Cook onion until golden, add garlic, then chili powder and cumin.  Add stock and tomato paste simmer for 5 minutes.  Season with salt and pepper.
Preheat oven to 350 degrees F. prepare filling, heat oil in pan over medium heat cook until the onion and red pepper are tender.

Lightly oil baking dish. Spread each tortilla with a spoonful of sauce. Top with equal amounts of filling and cheese. Roll up and place in dish.
Spread remaining sauce over tortillas and sprinkle with cheese.  Bake 20 minutes or until sauce is bubbling and cheese is melted.
*You can add cooked shredded chicken or ground beef into the filling if desire.

This is not a picture I took. Just a search on google images.  I will try to include pictures of my own when possible.

Another fun recipe to you can include in your Mexican fiesta.  A good one from foodnetwork.com courtesy of Pat and Gina Neely.

Steak Fajitas

Marinade: 

1/2 cup olive oil

4 tablespoons tequila
4 tablespoons fresh lime juice
1 tablespoon lime zest
4 large garlic cloves, smashed
1 jalapeno, chopped
2 tablespoons honey
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 (1 1/2 pound) skirt steak, cut in 1/2
2 tablespoons olive oil
1 poblano pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
Salt and freshly ground black pepper
18 flour tortillas
Fresh sprigs cleaned cilantro, for garnish
Lime wedges, for garnish
Sour cream, for garnish

Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.

Heat a cast iron grill pan over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from grill pan to a cutting board and tent with foil. Let rest while you cook the peppers.

Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.

Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.

Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, and sour cream.

So tasty but don't forget about the sides. Oh yes I have easy suggestions there too.  Now for the longest time I haaaaaaated black beans. I would only eat refried beans with an Mexican type meal.  Until I found this recipe by Melissa D'Arabian off Food Network.  Yeah yeah I know a lot of Food Network stuff. Its a great place for food ideas.  And the instructional programming is very entertaining.

Perfect Black Beans

1/2 pound dried black beans (I always sub in 2 cans of drained and rinsed black beans)
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. (Or if you choose my short cut just drain and rinse the beans and get them in a pot with either water or chicken broth to cover.) Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl.


Most of the time we have a Spanish style rice with our Mexican meals. I personally like the Zatarain's Spanish rice.  You just need a can of diced tomatoes to add in.

Don't forget some Mexican hot sauce, such as Cholula.  And guacamole.

Quickie Guacamole

2 avocados

2 roma tomatoes, chopped, remove seeds

1/2 onion, finely chopped

1 garlic clove, pressed

fresh lime juice

salt and pepper to taste

Pit the avocado by cutting in half longitudinally and hit the knife into the pit and twist.  This should work with a ripe avocado.  Scoop out the tasty green pulp.  Mash together with the remaining ingredients. If you need to refrigerate place plastic wrap directly on the guacamole to reduce air touching the avocados that tend to brown like apples when exposed to air.

This is great for a group of friends or just you and yours. Remember to make it a fiesta.  Have the drinks ready, even if they are virgin.  Chips and salsa are always part of the party.  

Mexican food is easy, cheap and delicious. And much more figure friendly (as Rachel Ray would say) if you make it at home!

Don't forget this is merely a place to obtain ideas.  Even if you choose all, one or none of these recipes, you might be inspired to dig up your own recipe ideas of a Mexican ideas!

Vaya el partido! (Go Party!)