Crispy Chicken with Basil Spinach Pasta

Monday night dinner... I sure dirtied a lot dishes... too bad I got stuck cleaning them up while Hearn went to pick the dog up from the groomers!

Chicken:

1lb boneless, skinless chicken breasts, pounded to 1/4 inch and cut into four equal pieces
2-3 tbsp flour
1 egg
1 c panko bread crumbs
1/2 tbsp garlic powder
1 tsp parsley
1/2 c EVOO

Pasta and Sauce:
12 oz of pasta
2 tbsp butter
1 tbsp flour
3 garlic cloves, minced
1 c heavy cream
1/2 c milk
1/2 c parmesan cheese
1/2 c mozzarella cheese
1 tsp black pepper
1/2 c frozen spinach, defrosted and drained well
10 basil leaves, chopped

Preheat oven to 325 F.  Combine panko with garlic powder and parsley in a small bowl.  In two other small bowls, place egg and flour.  In a large non stick skiller, heat EVOO over medium to high heat.  Coat chicken in flour then egg then panko mixture and place into skillet.  Cook 2-3 minutes per side or until golden brown and transfer to baking sheet, placing in preheated oven to keep warm and finish cooking if needed.

Cook pasta according to directions and drain.  In a medium saucepan, melt butter.  Add garlic, cook 1 minute.  Add flour, cook 1 minute.  Slowly whisk in milk and heavy cream.  Bring to soft boil, stirring often and add cheeses gradually.  Continue to stir until cheese is melted and sauce has thickened.  Add pepper, spinach, and basil leaves.  Combine sauce with pasta and serve with chicken on top.  Serves 3-4 if making a salad as well.

Pasta with Slow Cooked Bolognese Sauce

Sunday crockpot dinner... this would definitely be a good way to get vegetables into kids without being as obvious... because now, yes, that's what I think of when I am looking at recipes... will I be able to get my kid to eat this... amazing how things change!

1 lb ground beef
1 28oz can of diced tomatoes
3 carrots, finely chopped
1 medium onion, finely chopped
2 stalks of celery, finely chopped
3 cloves of garlic, chopped
1 6oz can of tomato paste
1/2 c red wine
1 26oz jar of plain tomato sauce
1 tsp dried oregano
1 tsp dried thyme
10 Basil leaves, chopped
salt and pepper
1 lb of pasta
grated parmesan for serving

In a large non stick skillet, begin to brown the ground beef over medium heat.  Add carrots, onion, celery, and garlic.  Cook until beef is browned and onion is clear.  In a 4 to 6 quart crockpot, combine paste, wine, sauce, and herbs (not basil).  Add beef and vegetable mixture.  Stir to combine and add salt and pepper.  Cook on low for 5-6 hours or high for 3-4 hours.  Twenty minutes before serving add basil and begin to cook pasta according to directions.  Serve with parmesan cheese.

Chipotle Chili Con Queso Mac

Another dinner from two weeks ago... Eric was a huge fan!

1lb penne pasta
1lb ground beef
2 tbsp EVOO
1 tbsp ground cumin
2 tbsp chili powder
3 tbsp chipotle sauce
1 small onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp unsalted butter
2 tbsp flour
2 c milk
2 1/2 c Mexican style cheddar cheese, shredded
1/4 c fresh cilantro leaves, chopped
1/2 c fresh parsley, chopped
1 14.5oz can of fire roasted tomatoes, drained

Preheat oven to 375 F.  Cook pasta to al dente according to directions.  In a large skillet over medium heat, heat EVOO.  Add grounded beef to skillet and add seasonings, cooking until meat is browned.  Add onion, garlic, and pepper.  Cook additional 5 minutes.  In a medium sauce pan, melt butter and add flour to it.  Cook for 1 minute over medium heat and then whisk in milk.  When milk begins to bubble, stir in cheese, cilantro, and parsley.  Season with salt and pepper and remove from heat and add drained diced tomatoes.  Once pasta is cooked, drain and add back to large pot.  Add contents of beef skillet and the cheddar sauce.  Stir to combine.  Transfer to a 2 1/2 quart baking dish, which has been sprayed and bake 30 minutes.

Gram's Chicken Pot Pie Updated

I'm not sure when we had this but anything with puff pastry is worth having... of course.

1lb boneless, skinless chicken breast, cut into bite size pieces
2-3 tbsp of Zesty Italian dressing (Kraft)
2 c frozen mixed veggies (you can see mine had corn, carrots, peas, and grean beans)
1 10.75oz can of condensed cream of chicken soup
1/2 c milk
4oz Velveeta, chopped
1 sheet of defrosted puff pastry (1/2 of a 17.3oz package)
1 egg, beaten

Heat oven to 400 F.  In a large skillet over medium heat cook chicken in dressing until no longer pink.  Stir in vegetables and soup.  Cook additional 1-2 minutes.  Pour into a sprayed 2 1/2 quart baking dish.  Add milk and velveeta, stirring carefully.  Top with puff pastry, tucking edges inside, and brush with beaten egg.  Bake 30 mins or until golden brown.  Let stand for 5 minutes before serving.

Spicy Chicken Chili

Last Sunday's dinner... which Eric only ate.  After I added the frozen corn, for some unknown reason, I could stomach eating it.  I felt guilty all week watching Eric eat it day after day for lunch or dinner but I could not bring myself to eat.  He was able to accomplish about 3/4 of what I produced (which filled my 4 quart slow cooker) and he did admit it was pretty spicy.  I actually didn't even take a picture because the corn grossed me out so much.  Maybe the baby will grow up hating corn... I know it has never been one of my favorite veggies...

1 small onion, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 Habanero pepper, seeded and chopped
3 garlic cloves, chopped
4 carrots, diced
1-2 tbsp EVOO (more or less as needed)
1 14.5oz can of diced tomatoes
1 14.5oz can of diced tomatoes with mild green chiles
1 15oz can of red kidney beans, drained and rinsed
1 15oz can of black beans, drained and rinsed
4 c vegetable stock or broth
2 tbsp chili powder
1/2 tbsp ground cumin
1 tsp crushed red pepper flakes
3 tbsp hot sauce (Frank's)
1lb cooked, cubed chicken breast
1 c frozen corn
sour cream and cheddar cheese optional as toppings

In a large skillet, heat EVOO over medium heat.  Cook onion, peppers and carrots 5 minutes.  Add garlic.  Continue to cook additional minute.  Add to crockpot.  Add diced tomatoes, beans, stock, and chicken.  Stir well to combine.  Add spices, Frank's and corn.  Stir well.  Heat on high for 3-4 hours, stirring occasionally.  If desired, serve with cooked brown rice and sour cream and cheddar cheese as toppings.

Chicken and Noodle Casserole

I admit-I have been a major slacker on the blog lately but I have been cooking... not earth shattering meals but I have been cooking... and digging out of my real life episode of Hoarders-Babies R Us style.  Now that we have [most of] the baby's things away from our [ginormous] shower, I can get back to my normal routine.  This was yesterday's Sunday's dinner.

1 10.75oz can of condensed cream of potato soup
1 10.75oz can of condensed cream of chicken soup
1 c milk
2 c frozen mixed veggie (mine included corn, carrots, peas, green beans, and lima beans)
1 lb cooked, cubed chicken
3 c broad wheat egg noodles, cooked and drained
1/2 c shredded Parmesan cheese
1/2 tsp pepper
1 tsp sage
10 Basil leaves, coarsely torn
1/2 c shredded cheddar cheese
15 wheat Ritz crackers, crushed
1 tsp garlic powder

Preheat oven to 400F.  Combine soups, milk, veggies, chicken, noodles, parmesan cheese, pepper, sage, and basil leaves.  Pour into a sprayed 2 1/2 quart baking dish.  Top with cheddar cheese.  Bake 25 minutes uncovered.  In a small bowl, combine Ritz crackers and garlic powder.  Evenly sprinkle on top of casserole and bake additional 5 minutes.  If desired, place under broiler on HIGH for 30-45 secs until top starts to brown.  Be sure not to burn as garlic powder will taste bitter.

Deep Chocolate Ganache Cake with Raspberry Filling

It was one of bestest friends, my Birchy Birch's 30th Birthday last week and I asked her a few weeks ago what cake she wanted me to make for the special occasion.  She said either a chocolate coconut cake or a chocolate raspberry cake.  I made a chocolate cake with coconut frosting last year so I opted for the new choice.  I made it twice-once for Christmas Day as a trial run... so then I revamped the recipe and arrived at this.  It is a very dense, rich cake so be prepared.  However, if you love raspberries and chocolate, it was delicious!

8 oz unsweetened chocolate
8 oz semi sweetened chocolate
7 eggs, separated
1 c all purpose flour
1 c butter, softened
2 c sugar, divided
1 1/2 tsp vanilla extract

9 oz semi sweetened chocolate
1 c heavy whipping cream
1/4 c milk chocolate morsels

8 oz frozen raspberries, thawed and drained
3 tbsp seedless raspberry preserves
1 tbsp sugar
4-6 oz fresh raspberries (for top of cake)


Preheat oven to 300 F.  Grease two 9 inch cake pans and line with waxed paper.  Grease waxed paper and dust with flour.  Set aside. 

To make cake: melt the 8 oz of unsweetened and 8 oz of semi sweetened chocolate in a microwave safe bowl on 50%, being sure to stir every 45-60 secs so chocolate does not burn.  Cool and beat in egg yolks.  In a large bowl, beat butter, 1 1/2 c sugar, and vanilla until light and fluffy.  Add chocolate mixture and beat until smooth.  Stir in flour until just combined.  In another large bowl, beat egg whites until frothy.  Add the remaining 1/2 c sugar 1 tbsp at a time, beating on high speed with a hand mixer until all sugar has been added and it makes stiff peaks.  Fold egg white mixture into the chocolate mixture in thirds.  Evenly spread into prepared pans and bake for 45 minutes or until the toothpick comes out clean.

To make frosting:  In a medium saucepan, heat cream until just boiling, stirring occasionally so not to burn.  Stir in 9 oz of semi sweetened chocolate and milk chocolate.  Remove from heat and continue stirring until all chocolate is melted and mixture is smooth.  Place cling wrap over top, pressing down so that wrap touches surface of chocoalte (to avoid a skin forming) and place in frig until it is spreadable.

To make filling:  Combine thawed and drained frozen raspberries with raspberry preserves and 1 tbsp of sugar.

To build cake: remove waxed paper from cake. Starting one inch in from the outside of cake, dig out approximately a 1/4 inch of cake.  Spoon in raspberry filling.  Top with second layer and frost top and sides of cake.  Top with fresh raspberries if desired.  Serve immediately.

Slow Cooked Chicken Casablanca

So one of my New Years Resolutions was to make 1-2 meals per week that are from one of my diabetic cookbooks (I have gestational diabetes and had prediabetes prior to becoming pregnant).  This was my first attempt and Eric was salivating at the mouth all day because he loved the smell.  I was skeptical because of the flavor combinations (it seemed too sweet for my liking) but I ultimately ended up liking it.

Note:  For those that are diabetic or needing to count carbs, a serving of this (approx 1 1/2 cups with a 1/2 c brown rice) is 3 servings of carbs.

3 tbsp canola oil
1 small onion, chopped
1 tsp ground ginger
3 large garlic cloves, minced
3 large or 5 medium carrots, diced
2 large potatoes, unpeeled, diced
1 1/2 lbs chicken breast, chopped into bite size pieces
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp cayenne pepper
2 c vegetable stock
2 tbsp raisins
1 14.5oz can of diced tomatoes, no salt added
1 small squash, sliced
1 15oz can of garbanzo beans, drained
1/4 c chopped fresh parsley

Heat oil in a large skillet.  Saute onion, garlic, ginger, carrots, potatoes.  Transfer to slow cooker, reserving oil in skillet.  Add chicken to skillet and brown on all sides.  Transfer to slow cooker.  Add vegetable stock to slow cooker.  Combine seasonings in a small bowl and stir into slow cooker.  Add raisins, beans, and tomatoes.  Cover and cook on high for 4-6 hours.  30 minutes prior to serving add parsley and sliced squash.  Serve over cooked rice.

Cornbread=SUCCESS... FINALLY!!!

Some people who have known me a long time know that I have failed at cornbread repeatedly.  Cheesy Cornbread=FAIL was my latest attempt about a year ago and I have had zero desire to attempt to make it again.  However, while we were laying on the couch watching the Winter Classic Flyers game today and waiting for our dinner of Slow Cooked Chicken Casablanca to be ready, I suddenly had the urge to have cornbread.  Perhaps this was a pregnancy craving... I have no idea.  However... it actually turned out succesful!  Maybe the spur of the moment decision to have it or the fact that I'm pregnant or maybe the planets aligned for me but it actually was delicious... warmed up with butter of course but is there any other way to eat cornbread?!  Regardless, I am ecstatic.

1 c all purpose flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c vegetable oil

Preheat oven to 400 F.  In a large mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder.  Stir in egg, milk, and vegetable oil.  Pour into a greased 9 inch round pan and bake 20-25 minutes or until toothpick comes out clean.

Chicken Parmesan Bundles

I made this on a day that Eric had not realized I had already taken out chicken and he suggested we make crab imperial.  Now I love crab imperial but this wasn't a bad alternative.

4 oz cream cheese, softened
1 c frozen chopped spinach, thawed, drained
1 1/4 c shredded mozzarella, divided
1/2 c shredded parmesan cheese, divided
4 small boneless, skinless chicken breasts (total weight approx 1 pound), pounded to a 1/4 inch thickness
1 egg
15 Ritz Whole Wheat crackers, crushed
10 basil leaves, coarsely chopped
pasta sauce

Preheat oven to 375 F.  Mix cream cheese, spinach, 1 c mozzarella, parmesan cheese (reserving 2 tbsp) and basil leaves until well blended.  Spread onto pounded chicken breasts.  Roll each breast up tightly and secure with wooden toothpicks.  Beat egg in shallow dish.  Mix remaining parmesan cheese and cracker crumbs in a separate shallow dish.  Dip chicken into egg and then into cracker mixture being sure to evenly coat.  Place seam side down into a baking dish that has been sprayed.  Bake 30 minutes or until chicken is done.  Remove and discard toothpicks.  Serve chicken atop pasta with sauce and top with remaining cheese.

Chocolate Fudge

So easy, so simple, so delicious... I cannot believe what I used to pay for fudge down the shore!!!  This recipe is easy to double but continue to make it in two separate square pans for easier handling.

I didn't take a picture of just the fudge... this is one of the many cookie trays I made and there is fudge sprinkled around on it

2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1 14oz can sweetened condensed milk
dash of salt
1 1/2 tsp vanilla extract
1 c white morsels

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt  Remove from heat and stir in vanilla and then white morsels.  Stir just until well blended.  Spread evenly into a 8x8 or 9x9 pan that had been lined waxed paper.  Chill at least 2 hours in the frig or until firm.  Turn over onto a cutting board and cut into squares.  Store in an airtight container in the frig.  Makes 2 1/2 pounds of fudge.

Pumpkin Oatmeal Cookies

Eric loved these.  I dislike pumpkin and these were no exception.  They just tasted bland but it seemed like anyone who likes pumpkin loved these.  They maintained a moist texture and the recipe made a lot!

1 1/2 c butter, softened
2 c packed brown sugar
1 c sugar
1 15oz can solid packed pumpkin
1 egg
1 tsp vanilla extract
4 c all purpose flour
2 c quick cooking rolled oats
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt

Preheat oven to 350 F.  In a large bowl, combine butter and sugar.  Beat in pumpkin, egg, and vanilla.  Combine flour, oats, baking soda, cinnamon, and salt.  Gradually add to creamed mixture.  Drop by tbsp 2 inches apart onto a prepared cookie sheet.  Bake for 10-12 minutes or until lightly browned.  Cool slightly before removing to a wire cooling rack to finish cooling.  Makes 10 dozen.

Chippy Galore Cookies

1 c butter, softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tbsp vanilla extract
2 1/4 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c each of semi sweet chocolate chips, milk chocolate chips, and white OR vanilla chips
1 c mixed nuts

 In a large bowl, cream butter and sugars.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine flour, baking soda, and salt; gradually add to creamed mixture.  Combine chips and nuts; stir into dough.  Refrigerate dough for at least an hour.  Preheat oven to 325 F.  Drop by tbsp full 2 inches apart on a prepared cookie sheet.  Bake for 12-15 minutes or until golden brown.  Cool slightly on pans and remove to wired cooling rack to cool completely.  Makes 9-10 dozen cookies.

Chunky Drop Cookies

1 c butter, softened
1 c packed brown sugar
1/2 c sugar
2 eggs
3 tsp vanilla extract
2 1/2 c all purpose flour
3/4 tsp baking powder
2 c thin pretzels, chopped
1 c coarsely chopped dry roasted peanuts
1 c semi sweet chocolate chunks
1/2 c raisins

Preheat oven to 350 F.  In a large bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine flour and baking powder, gradually add to the creamed mixture and mix well.  Stir in pretzels, peanuts, chocolate chunks, and raisins.  Drop by heating tbsp 2 in apart on a prepared cookie sheet.  Bake 10-14 minutes or until edges golden brown.  Cool for 2 minutes and remove to wire cooling racks.  Makes approx 6-7 dozen.

Peanut Butter Reese's Cup Brownies

I had decided to double this recipe.  It turned out good but I was suggest not doubling it and instead baking the quantity for two separate 8x8 pans as the original recipe reads.  The reason being is that when you go to pull the bars out of the pan as directed, it is too dense and the bars crack down the middle.  It just isn't as pretty of a presentation then because you're not able to cut the bars into pretty squares.  I'll give the recipe based on how I will do it next time!

1/2 c butter
3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
6 oz semi sweet chocolate, chopped
1 c sugar
2 large eggs
1 tsp vanilla extract
8 Reese cups, chopped

Heat oven to 350 F.  Grease an 8x8 inch with shortening.  Line with 2 crisscrossed pieces of parchment paper, greasing in between and leaving an overhang on all sides.  Grease the top of parchment paper as well.
In a medium bowlm whisk together flour, cocoa powder, baking powder, and salt.  Set aside.  In a large microwave safe bowl, combine chocolate and butter.  Microwave on high for 30 second intervals, stirring between each, until melted and smooth.  Let cool slightly and whisk in sugar, eggs, and vanilla, stirring until smooth.
Add flour to the mixture and mix until just combined (do not overmix!).  Fold in Reese cups.  Spread batter into prepared pans and bake until a toothpick comes out clean  when inserted into the center, about 30-35 minutes.  Let cool completely in the pan before using the overhang of parchment to pull the bars out and cut into 16 squares.

Caramel Chocolitas

One of my favorite new recipes that I discovered and tried!!!

2 c all purpose flour
1 3/4 c quick cooking rolled oats
1 1/2 c packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 c butter, melted
12-14oz of vanilla caramels, unwrapped
1/3 c milk
2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1/2 c mixed nuts

Preheat oven to 350 F.  Line a 13x9 pan with foil, extending the foil over the edges of the pan.  Grease foil and set aside.  In a large bowl, combine flour, oats, brown sugar, baking soda, and salt.  Add melted butter and mix until crumbly.  Reserve 1 1/2 c for topping.  Press remaining crumb mixture into bottom of prepared pan.  In a small microwave bowl, combine caramels and milk.  Microwave on 50% power for 4 to 6 minutes or until caramels are melted and mixture is smooth.  Stop and stir every 45 seconds to 1 minute to avoid burning.  Sprinkle chocolate morsels and nuts over crust in pan.  Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.  Bake for 20-25 minutes or until light golden brown.  Cool pan on a wire rack.  Use the foil to lift uncut bars out of pan and cut into bars.  Store in a single layer and cover.

Cream Cheese Frosted Carrot Cake Bars

1 package of 2 layer yellow cake mix
1/4 c milk
1/2 vegetable oil
1 tsp vanilla
1/2 tsp ground ginger
2 eggs
1 c finely shredded carrot
1/2 c raisins

frosting:
4 oz cream cheese, softened
1/4 c butter, softened
1/2 tsp vanilla extract
2 1/2 to 3 c powdered sugar

Preheat oven to 350 F.  Lightly grease and flour a 15x10x1 inch pan; set aside.  In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs.  Beat with a mixer on medium speed until well combined.  Stir in carrot and raisins.  Pour batter into prepared pan, spreading evenly.  Bake 20-22 minutes or until top springs back when lightly touched.  Cool in pan on wire rack. 

In large bowl, combine, cream cheese, butter, and vanilla.  Gradually beat in powdered sugar until frosting is spreadable.  Frost cooled cake.  Cut into bars and serve in cupcake wrappers.

Peppermint Chocolate Snowballs

So for some reason I became obsessed with having a 45 hour baking marathon leading up to Christmas Eve... I was determined to complete 17 recipes (half of which were new to me) for cookies, bars, and a cake.  I have decided that I am officially insane.  Being nearly 8 months pregnant, I was exhausted and I only accomplished 14 of the 17 original items. In theory, I had thought I would really need that many baked goods for 5 normal sized cookie trays and one ginormous one.  Umm... no.  But anyway... the next few recipes are what I accomplished.

1 1/2 c powdered sugar
1 1/4 c butter, softened
1 tsp peppermint extract
1 egg
1/2 tsp salt
20 Starlight mints (red/white and green/white ones), crushed finely
1 tsp vanilla extract
3 c all purpose flour
1 tsp baking powdeer
2 c semi sweet chocolate morsels

Preheat oven to 350 F.  In a large mixing bowl, cream powdered sugar, butter, extracts, and egg.  Beat at medium speed until creamy, scraping sides.  Reduce to low speed and add flour, baking powder, and salt.  Continue to beat, scraping sides, until well blended.  By hand, stir in crushed mints and morsels.  Scoop by tbsp onto a prepared cookie sheet and bake 9-11 minutes or until edges set and start to slightly brown.