Parmesan Pasta With Chicken and Rosemary

We had this one for dinner tonight!

12 oz of pasta
2-3 Chicken breasts baked and shredded (you can also use rotisserie chicken to do it quick)
2 Tablespoons chopped fresh rosemary
3/4 grated parmesan
salt & pepper

This is a really simple dinner. After cooking the pasta, reserve about 1 1/4 cups of the pasta water. Put pasta back in the pot. Add the reserved water, chicken, rosemary, 1/2 cup cheese, salt and pepper to the pot. Stir over medium-low heat for a couple of minutes until the sauce is slightly thickened. Then, you can sprinkle a bit more cheese on the servings if you would like.

It's way easy and pretty good with some veggies and bread to go with it.

Granola

Okay, so once again this isn't a dinner recipe. However, I make it all the time and we all love it. This will make your house smell really good while it's cooking, and it's healthy. I found a recipe that didn't use oil, and made a few small changes to my liking. You can omit the brown sugar if you want to avoid refined sugar- just add a touch more maple syrup. I never knew making granola was so easy! I would have done it years ago.

Granola
3 C. rolled oats
1 C. sliced almonds, raw
1 C. nut of your choice
( i have used pumpkin seeds, which is good- but other raw nuts will work well too.)
1/2 C pure maple syrup
1/4 C brown sugar
2 T honey
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
Raisins or other dried fruit, to taste
optional- 1/4 C ground flaxseed

Mix all ingredients, except dried fruit, together and spread on a cookie sheet, lined with parchment paper. Bake at 300 degrees for approximately 40-45 minutes. Bake on the lowest rack in the oven, stirring every 8-10 minutes for even cooking. I usually throw the raisins in for the last ten minutes. You can also wait until the granola comes out of the oven before you mix them in. Cool completely and store in an airtight container.

Croissant Panini Recipe

This is my first time posting on a blog. Here it goes!

I saw this recipe on Giada De Laurentiis' show Everyday Italian. The episode was 5 ingredients in 15 minutes. I love paninis and croissants so I had to give it a try. It is so yummy and the croissants have enough butter in them that you don't need to add butter or grease to the grill. The arugula has a natural spice to it so you don't need to add additional condiments.

4 croissants, sliced in 1/2 lengthwise
4 ounces smoked Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan
4 ounces Genoa salami (about 24 slices)
5 ounces arugula

Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.

Tortilla Soup

It's getting to be soup season- I think it would be great for everyone to post their favorite soup recipes to share. Just a suggestion!

I've had this recipe from a friend for years, but have never made it. I cooked it up tonight, and it was mighty tasty, and pretty healthy. I admit however, Will wanted nothing to do with this. He doesn't usually like soup anyway, but he wouldn't touch this with a 10 ft pole. This was very easy to make, and it makes a ton. Be prepared for leftovers.

Saute 1 chopped onion with a few cloves of garlic, then add:
1 can diced tomatoes
1 can black beans, rinsed and drained
1 can chili beans, rinsed and drained (I used Cannelloni beans)
I can Mexicorn (I used frozen corn)
1 can diced green chilies, drained
4 C chicken broth or stock
1 tsp oregano
1 tsp cumin
1 tsp chili powder
Cooked, cubed chicken to taste ( I omitted this, necessary for me if I was going to re-heat. Instead, I added a few diced potatoes even though it didn't call for it)

Simmer for 30 minutes. Add 1/3 C Masa Harina, and 2/3 C water to soup. Simmer for a few more minutes. Serve with following garnishes: Cheese, sour cream, olives, avocado, and tortilla chips. ( I used tortilla chips with a hint of lime. They were really good crunched up on top!)

Creme Brulee French Toast

Oh boy is this good stuff.

1/2 c butter

1 c brown sugar

2 T corn syrup

1 Loaf of Texas Toast Wonder Bread

5 eggs

1 1/2 c Half and Half

1 tsp vanilla

 1/4 tsp salt

Melt butter, sugar and corn syrup in a sauce pan over meduim heat until smooth.  Pour over a large cookie sheet and spread to cover (If cookie sheet is cold, carmel sets pretty quickly, so act fast).  Line bread on cookie sheet to cover carmel mixture.  Mix remaining ingredients and pour over top of bread.  Cover and refridgerate over night.  Bake at 350 for 45 min.

Serve with 1 cube butter melted into 1 cup syrup.

Did I all ready say that this is so good, and so not good for you!!

Breakfast for Dinner

When I am particularly tired of the usual dinners, I make breakfast food. I'm not one to actually make much of a breakfast anyway, so we're not tired of it. Tonight I'm making French Toast- one of my faves, but something I rarely eat because I don't cook breakfast. I'll probably serve it with bacon and fresh fruit. This recipe is courtesy of Alton Brown, and it is way yummy.

French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Peaches & Cream Tart

I do love dinner ideas, however I always love dessert ideas more. So I'm contributing a dessert.

Macaroon Cookie Crust:
2 c. macaroon cookies, crushed
1/4 c. butter, melted

Mix crushed cookies and butter together. Grease round cake pan or pie pan. Press mixture into pan and put in freezer for 15 min.

Cream Cheese Filling:
1 c. whipping cream
2 8oz. pkgs cream cheese, softened
2/3 c. sugar
4 T. orange juice
2 tsp. vanilla extract
1 tsp. almond extract

Whip Cream until stiff, set aside.
Beat cream cheese, sugar, orange juice, vanilla, & almond together. Fold in whipping cream. Spread over frozen crust. Refrigerate 2-4 hours. Freeze 1 hour before serving.

Topping:
Fresh Peaches
Fresh Raspberries
Sugar

I'll give this a try!!!

Ok, Alison convinced me that even though I may not have a lot of great recipes I can share right now, I have a couple of easy ideas. The other night we just made BLTs... tis the season if you have a tomato garden. We have also been making Tuna melts with Tuna Fish, Tomatoes, cheese and onions.

And just like Alison we make ours paninni-like, but we use the George Forman Grill to make the paninni likes. Just an idea.

We have been getting a lot of fresh cabbage from our Garden Share we bought into at the beginning of the summer. So, we have been making a lot of Cole Slaw. Ok, I know most of you just went, ewwwwwwww!!!!! I hate cole slaw. I know, I used to also. But my mother-in-law makes the best cole slaw in the land so I thought I would share her secret recipe she gave me with you (hopefully she won't mind).

Cabbage
1/4 - 1/3 cup of mayo
Garlic Salt
Onion Salt
Pepper
1 tbl Pickle juice
Ranch dressings (a couple of circles around)

This is the exact recipe she gave me, so as you can see it is a try-what-you-can-until-it-fits-your-tastebuds sort of recipe. But here are the tips I have for you. The last time I made it, I used 1/2 head of cabbage (cut the cabbage really little or shred it for best result) and closer to 1/4 cup of mayo just because this recipe seems to be more about the touch of Ranch dressing and pickle juice. I sprinkled probably 1/8 tsp of both garlic and onion salt and how ever much pepper I wanted (I do love that stuff). Then the couple circles of Ranch seems to be just right actually. Anyway, hopefully you enjoy it!

Panini's without a Panini maker.

I've really enjoyed the recipes I've used from those who have posted. Thanks again to Kristi and Julie for two new dinner faves! (Amy, I'm going to try those cookies when I have somewhere to take them. Otherwise I'd eat them all by myself.)

Tonight I'm keeping it simple with an easy dinner I think is really yummy. Because I don't have a fabulous Panini grill, I make these sandwiches by drizzling a little olive oil on both sides, and browning them in a skillet. I use a flat lid from a pan to press it down while it cooks. There's not really a 'recipe' for these, but just wanted to throw out an idea that works for us.

-sliced crusty bread
-Dill Havarti slices
-deli turkey
-red onion
-green or red leaf lettuce

Pre-heat skillet. Assemble sandwiches as desired, drizzling olive oil on both outsides of the bread- I usually put cheese on both bread sides to help it all stick together. Place in the skillet and press down with pan lid or press with something heavy! Use a spatula to help you flip and brown both sides. I usually serve this with Kettle Chips, which are my favorite. It's kind of a cheater dinner because it's so easy, but because the sandwiches are hot- it somehow feels special.

Spicy Chicken and Couscous

I got this off a box of Near East couscous years ago and it has been a staple for us ever since. Of course Myke and I really like couscous, so if you don't like that, then you prolly won't like this. Lucy is hit or miss with this one. Sometimes she gobbles it and other times won't touch it. But then, she's hit or miss with almost every kind of food.

Also, you don't have to use the Near East couscous, but I do like the flavor of the Roasted Garlic and Olive Oil kind; it compliments the chicken really well. Oh, and if you wanted to do it vegetarian, I bet you could ditch the chicken and add some different veggies and it would work fine. Maybe some eggplant or squash?

1 T olive oil
1 lb. chicken breasts, skinless, cut into 1 inch pieces
2 cloves garlic, minced
1 can (14.5 ox) diced tomatoes, drained (I have also used tomatoes from my garden, they work just fine.)
2 T lemon juice
1 T white cooking wine
1 medium bell pepper, chopped (red, yellow or green: I've used 'em all)
1/8 t red pepper flakes
1 package (5.8 oz) Near East Couscous Roasted Garlic and Olive Oil

1. In large skillet, heat oil over medium heat. Add chicken and garlic; cook 3 to 5 minutes, stirring frequently or until garlic is golden brown and chicken is no longer pink inside.

2. Add tomatoes, lemon juice, cooking wine, bell pepper and red pepper flakes; bring to a boil. Cover and simmer for 5 minutes.

3. Meanwhile, in a medium saucepan, prepare couscous according to package directions (if using Near East). Serve chicken mixture over bed of couscous.

Super yummy Chocolate Chip Cookies

These cookies are so good, I had to share!!

1 lbs. real butter (now you know why)

2 c brown sugar

1 1/2 c sugar

2 tsp. vanilla 

3 eggs

6 c flour

1 1/2 tsp. baking soda

1 1/2 tsp salt

chocolate chips

Cream butter, sugars and vanilla.  Beat together for five minutes.

Add eggs.  Beat for 3 more minutes.

Add the rest of the ingredients until mixed well.

Roll into balls or scoop onto cookie sheet and bake at 350 for 10 min.

The timing is everything with these cookies.  If you don't mix them as long as it says or bake them for too long then they won't turn out.

Enjoy!!

Mac & Cheese

Thanks to Kristi for posting her Lasagne recipe- I am excited to make it next week. As far as anyone else- I know I would love to see some recipes posted. Come on!

I've tried many homemade Mac & Cheese recipes, but this one has been my favorite. When I found this one, I quit looking. It makes a 9 by 13 pan, but I split it into two square casserole dishes and freeze one because there's only 3 of us, and it makes a ton.

Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour, (spooned and leveled)
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups shredded yellow cheddar cheese
1 1/4 cups shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces (I used cooked bacon, I don't care for ham.)
2 slices white sandwich bread

1. Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Meatless Meals

I don't know if it's been the heat, or just my pickiness that has led me to cook more meatless dishes. I know that Lisa's husband thinks it's not dinner unless there is meat involved, but I tried two recipes out of my new 'Everyday Food' mag that I thought were downright tasty. I know a lot of you already subscribe to this magazine. If you've tried them, make sure to comment with your opinion and any suggestions to make them better.

Cuban black-bean stew with rice
I loved this one because it was cheap, fast, and tasty. Will even liked it. I served it with warm honey-wheat tortillas, and it was very filling. My only complaint, is that it was short on flavor. My sister Karen suggested cumin, which I think would do the trick. I think I'd also use a bit more garlic.

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
I really liked this one and again, cheap, fast, and tasty. I used dried parsley, but would recommend fresh. It would have been better had I used it. (but remember to use Italian flat leaf parsley, not curly parsley) Again, Will loved this one. Very kid friendly.