lemon chicken orzo

This has to be one of the BEST meals I've ever made. The picture doesn't do it justice. It was delicious, quick, and refreshing. I've never had or cooked orzo before, but I really liked it and will be trying more recipes like this one. I didn't have all of the ingredients on hand and omitted a few things, but it was still amazing! I'm pretty sure I saw this recipe on a blog, but I have not been able to find it again to give proper credit. So if it was your blog, thank you!

Ingredients

• 3/4 C uncooked orzo pasta
• 1/4 tsp grated lemon rind
• 3 Tbs fresh lemon juice
• 1 Tbs extra virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp minced garlic
• 1/4 tsp honey
• 1/8 tsp black pepper
• 1 C cooked shredded or diced boneless, skinless chicken
• 1/2 C diced cucumber
• 1/2 C diced red bell pepper
• 1/3 C sliced green onions
• 1 Tbs chopped fresh dill, or 1 tsp dried dill
  
• 1/2 C crumbled feta cheese

Directions

1. Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.
2. While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.
3. Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Bow Tie Pasta with Rosemary Grilled Chicken and Spinach

Bow-tie pasta with rosemary grilled chicken and feta cheese and spinach

8 oz bow-tie (or other kind--I used whole wheat spirals) pasta, cooked al dente
4 oz crumbled feta cheese (optional)
1 bunch green onion, minced
fresh baby spinach
tomato wedges for garnish

For chicken:
2 boneless, skinless chicken breast, cleaned and pounded thin
1 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh garlic
2 Tbsp fresh lemon juice
1 Tbsp olive oil
salt and pepper
Combine ingredients and marinate for at least 30 minutes. Grill or broil until just done.

Dressing: Lemon vinaigrette

1 shallot, minced
1 1/2 tsp Dijon mustard
3 Tbsp fresh lemon juice
1/2 cup good quality fruity olive oil
1 tsp sugar
Combine shallot, mustard and lemon juice, slowly whisk in oil. Add sugar.

To serve:
Toss pasta with feta cheese, green onions, baby spinach and dressing. Slice the chicken and place on top.

enjoy!

alfredo sauce

We recently had some friends over for dinner and Chef Jeff made a delicious chicken alfredo pasta dish. My friend asked for the recipe for the alfredo sauce. It is NOT a low fat sauce, but it is delicious!

Ingredients

• 1/4 pound butter
• 1 cup cream
• 3/4 cup parmesan cheese, grated
• salt
• pepper

Directions

1. Melt butter in saucepan
2. Add cream
3. Add cheese
4. Add salt and pepper to taste
5. Stir until smooth

It's delicious over pasta (for a meatless dish) or with cubed chicken!

Chicken and mushroom tortellini bake

First of all, I need to thank you ladies for providing my family with food and desserts. This blog is always my first online recipe resource, and you never fail me! In fact, as we speak, I'm making my husband's birthday cake with this recipe. So thanks!

And now for the recipe. I made the "Chicken Tortellini Casserole" from Stephanie's awesome gift that keeps on giving, the Tried and True Recipe book (page 51) for the first time last night. Of course I made some adjustments, which is why I'm posting the recipe here, but it was surprisingly tastier than I had even hoped.

This recipe serves 2 with 2 leftovers-servings (which to me are smaller than normal servings--is that crazy?).

Cook and cut about 2 chicken breasts into small pieces. (One breast if it's big enough will do.)
Cook about a 1/2 lb. of tortellini pasta according to the package directions. (Mine was frozen and boiled for about 7 minutes.)
Place chicken, tortellini and a 4oz can of mushrooms in a bowl . Reserve about half of the mushroom juice, but you don't need the rest.
Make a white sauce: Melt 2 Tb butter in a saucepan. Add 2 Tb flour and whisk until blended. Remove from heat and add about 3/4 cup milk plus the reserved mushroom juice. Whisk until smooth. Continue to stir over medium-low heat until the sauce thickens slightly.
Add to the sauce:
a couple of chopped green onions
1/2 cup sour cream
2-4 ounces of shredded mozzarella cheese
1-2 Tbs melted butter (Probably totally unnecessary...)
Spread some sauce on the bottom of a casserole dish. Add the chicken, pasta and mushrooms. Add the rest of the sauce and more cheese if you'd like.
Bake @ 350 for about 25 minutes, or until thoroughly heated.

(Next time I want to add some chopped spinach or maybe broccoli.)

Fettuccine with Caramelized Onion Cream Sauce

Have you ever eaten so many onions that you feel like you're sweating onions? Pretty gross, isn't it? Well, tonight we tried Fettuccine with Caramelized Onion Cream Sauce. I chopped seven onions. SEVEN! I'd like to say that this was the most time consuming part of the recipe, but unfortunately it wasn't.

After all the chopping, the onions had to sit on the stove for 45 minutes. Yes, forty-five minutes. I thought I could outsmart the recipe and just leave the onions on the stove a lesser time, but halfway through cooking, I figured that I'd come that far, I might as well make the recipe as instructed. So I let them sit them (with some slight stirring in between) for the full 45 minutes.

At the end, I decided to use some of the onions from the sauce to cook tilapia, and all in all I think the dinner was a success. Sure, we have leftovers for the rest of the week, and everything (our house, our clothes, our breath) smells like onions, but it's all worth it for a good meal

easy pasta and broccoli

It's fast. It's easy. It's lighter than most pasta dishes I make. Try this simple, but tasty recipe.

Ingredients

• pasta
• 2 heads of broccoli, chopped
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese
• 1/3 cup whole almonds

Directions

1. Cook pasta according to the directions
2. While pasta cooks, pour a bit of olive oil into a skillet
3. Add broccoli and cook until tender
4. Drain pasta and pour it into a large bowl
5. Pour broccoli into the bowl and mix well
6. Top with grated parmesan cheese and whole almonds

picnic pasta salad

I love a nice cold pasta salad on a hot summer day. I recently had a lovely BBQ picnic with some great friends. We enjoyed hamburgers, hotdogs, and all sorts of tasty picnic foods. I brought this pasta salad along and I loved it.

Ingredients

• 8 oz. whole wheat spiral pasta
• 1 red pepper
• 1 green pepper
• 1 yellow squash
• 1 zucchini
• 2 carrots
• 1 tomato
• peas
• 1/3 of an onion
• 1/2 cup raw almonds
• 1 oz. sharp white cheddar cheese, cubed
• 1 oz. sharp cheddar cheese, cubed
• italian salad dressing
  

Directions

1. Cook pasta according to directions on package
2. While pasta cooks, chop up all veggies (and technically fruits, right?) into tiny pieces
3. Rinse pasta with cold water and place in a large bowl
4. Add veggies (and fruits), cheese, and almonds to pasta
5. Pour salad dressing into bowl (just enough to moisten everything)
6. It's best if you let the salad sit in the refrigerator overnight
7. You may need to add a little more salad dressing to re-moisten the salad when you are ready to serve it
   

This recipe makes a GIANT bowl of pasta salad so be prepared for leftovers or just invite more people to your picnic!

three cheese pasta (or cleaning out the cheese drawer pasta)

I made up this cheesy pasta sauce from three cheeses I had in the refrigerator that needed to be used up. I don't even know what one of them was. I bought it at Whole Foods a little while ago when I wanted something new and I can't remember what kind of cheese it was. For now, we will call it "mystery cheese." The point of this recipe is just a way to use up leftover cheese.

Ingredients

• Penne pasta
• 1/2 cup onion, diced
• 1 tablespoon butter
• 4 garlic cloves, minced
• 2 cups sharp white cheddar cheese, shredded
• 1 cup mystery white cheese
• 1/2 cup parmesan cheese, grated
• 1 can evaporated milk
• 2 tablespoons whole wheat flour
• Ground pepper
• 1 tomato, diced
• 3 green onions, chopped

Directions

1. Cook pasta according to directions on package
2. While pasta cooks, place butter, garlic, and onion is a sauce pan and cook them until they start to golden
3. Add evaporated milk, flour, 3 cheeses, pepper
4. Still until sauce is smooth
5. Drain pasta then put it back into the pot
6. Pour cheesy sauce onto pasta and mix well
7. Place tomato and green onion on top

Spicy Mac and Cheese with Broccoli and Chicken

Spicy Mac and Cheese with Broccoli and Chicken

I have a difficult time finding recipes that all my family likes. Three of my four kids like this one which is a big deal. I sometimes omit the chicken if I'm in a hurry and that works too for a meatless dinner.

2 T. olive oil
salt and pepper to taste
1 small onion-chopped
1 lb macaroni--I usually use corkscrew brown rice pasta
2 1/2 c. raw broccoli florets
3 T. butter
3 T. flour
1/2 cayenne pepper (I usually use 1/4 t. so it's not quite so spicy for my kids although it still gives it quite a "kick")
1 t. paprika
2 c. milk
1 c. chicken stock
2 c. sharp cheddar cheese
1 t. dijon mustard (opt.)

Cook pasta 5 minutes, then add broccoli and cook 3 more minutes or until al dente and the broccoli is tender.

While pasta cooks, heat medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne pepper and paprika. Whisk until bubbly and then 1 more minute being careful not to burn. Whisk in milk and stock and raise heat to bring sauce to a quick boil. Simmer until thick about 5 minutes. (If it doesn't get really thick, it's fine.)

Drain pasta and add to pot with chicken.

Add cheese to milk sauce and melt. Stir in mustard if desired and season with salt and pepper.


I made this last night and meant to take pictures but it was all gobbled up before I had a chance to. I was tempted to take a picture of the little baby after eating it! He even loved it.

squash covered pasta

Squash covered pasta. What can I say? I was scared to try it, frankly, and anticipated cold cereal for dinner following this culinary disaster. Boy was I wrong. THIS STUFF IS AMAZING. Amazing! So good that Ben (extreme squash hater) took it for lunch the next day, and the children (don't get me started on their hatred for all things vegetabley) thought it was macaroni and cheese and had second helpings. You do not like squash in any form? Try it try it, you'll conform! (wow that was clever)

Squash Pasta (adapted from Giada's Kitchen)

3 Tbs olive oil
1 lb butternut squash, peeled and cut into 1-inch cubes
2 cloves garlic, minced
1 teaspoon salt (I use Kosher)
1/4 teaspoon black pepper
1 cup vegetable or chicken broth
3/4 to 1 cup whole milk
1 lb pasta (I used cellentani)
1/2 cup chopped fresh basil (very optional-- I didn't use it but it would be pretty for color)
1/4 cup grated Parmesan cheese (again, mostly for garnish and I actually preferred it without)

Heat the olive oil in a large skillet over med-high heat. Add the squash, garlic, the salt, and the pepper (be careful not to burn your garlic). Saute until the squash is golden and tender, 5-7 minutes. Add broth, bring to a simmer, then cover and cook until squash is very soft, another 5-7 minutes. Transfer to a blender (BE CAREFUL, I've had hot things explode in there too many times) or food processor (or magic bullet) and puree until very smooth.

Meanwhile, cook pasta in salted boiling water until desired doneness.

Combine pasta, squash mixture, and 3/4 cup milk in a large pot. Stir to combine and heat through if necessary. Add remaining milk as desired to loosen the consistency. Add basil and cheese (if using), season to taste with salt and pepper and serve! I served mine with parmesan focaccia and green salad.

baked balsamic chicken

i made this last night an it was way yummy! i pretty much love anything with lots of vinegar: pickles, mustard, etc. so it hit the spot with me. i ate it too fast and didn't get a picture of it. oops sorry.

2 boneless skinless chicken breasts

1/2 C balsamic vinegar

1/4 C EVOO

1 tsp pepper

1 1/2 tsp garlic salt

marinade for 4 or more hours

bake in oven for 40ish minutes at 375. till juices run clear and no pink.

for the side

1/2 pkg spaghetti noodles cooked

2 cloves minced garlic

1/4 C butter

add butter and garlic to saucepan. melt it up then add the cooked noodles. mix till butter is all melted in. if you have fresh parmesan i bet that would be yummy on top too.

then finish it off with some broccoli or asparagus. you will feel like you are eating at macaroni grill. except without the $50 price tag.

homemade whole wheat lasagne noodles and a lasagne to use them in

This was a first for me! It went from being super overwhelming to super fun! I had a blast making it!

Ingredients

• 3 eggs
• 1 tablespoon oil
• 1 teaspoon salt
• 2 cups whole wheat flour

Directions

1. Beat eggs, oil, and salt
2. Add flour, until dough is stiff to roll
3. Divide dough in half
4. Roll on generously floured board until thin
5. Cut into desired strips

I didn't make my dough thin enough so I kept rolling out the strips until they where thin like store bought lasagna noodles.

Once the noodles where done I pulled out
my handy dandy trusty Betty Crocker Cookbook...

and made my first lasagne!
(I'm not sure how I've been married for almost 5 years and hadn't made one until now)

Ingredients

• 1 pound ground beef (I used turkey)
  
• 1 medium onion, chopped
  
• 1 clove garlic, minced
• 1 can tomatoes (I used 3 or 4 fresh tomatoes)
  
• 1 can (15 oz) tomato sauce (I used tomato paste and water)
  
• 2 T. parsley flakes
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 tsp. basil leaves, dried
• 3 C (2 12-oz cartons cottage cheese)
• 1/2 C grated parmesan
• 1 T. parsley flakes
• 1 1/2 tsp. salt
• 1 tsp. oregano leaves
• 1 pkg. 8 ounce lasagne noodles, cooked & well drained (OR OUR LOVELY HOMEMADE NOODLES UNCOOKED)
• 3/4 lb. shredded Mozerella cheese
• 1/2 C grated parmesan cheese

Directions

1. Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.
2. Drain off all fat.
3. Add tomatoes and break up with a fork.
4. Stir in tomato sauce, 2 T. parsley flakes, sugar, 1 tsp. salt and the basil.
5. Heat to boiling, stirring occasionally.
6. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
7. Heat oven to 350 degrees.
8. Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1 1/2 tsp. salt, and the oregano.
9. Reserve 1/2 C meat sauce for the thin top layer.
10. In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;
11. Repeat 3 times.
12. Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
13. If desired, Lasagna can be covered and refrigerated several hours at this point.
14. Bake uncovered 45 min. Allow an additional 10-15 min. if it was refrigerated.
15. For easier cutting, let stand 15 min. after removing from oven.

This could make a great make ahead meal!!!

tomato and bean pasta salad

I based this salad off of a recipe in Fresh Food Fast.

Ingredients

• 1 3/4 cups pasta
• 1 tablespoon olive oil
• 2 cups cherry and pear tomatoes
• 1/2 can garbanzo beans, drained
• 3 cups fresh spinach
• 1 summer squash, sliced
• 2 tablespoons balsamic vinegar
• 1/2 cup grated parmesan cheese

Directions

1. Cook pasta according to package directions
2. Heat oil in large skillet over medium heat
3. Add tomatoes, beans, summer squash, and spinach
4. Cook until spinach is lightly wilted, stirring constantly
5. Add balsamic vinegar
6. Add mixture to pasta and stir well
7. Top with parmesan cheese

penne and cheese

I know this picture isn't the best, in fact, it kind of looks gross, but this is my most recent take on good old mac and cheese.

I based the recipe on one of Jennifer Seinfeld's Deceptively Delicious recipes. I did some tweaking and came up with this:

Ingredients

• 2 cups whole wheat penne pasta
• 1 tablespoon olive oil
• 1 can of evaporated milk
• 1/2 cup sweet potato puree
• 1/2 cup cauliflower puree
• 2 cups shredded white extra sharp cheddar cheese
• 1/2 cup whole wheat flour
• Salt
• Pepper
• 1/3 cup cracker crumbs

Directions

1. Cook the pasta according to the directions on the package
2. Add olive oil, evaporated milk, purees, cheese, flour, salt, and pepper to a sauce pan at medium heat and stir constantly
3. Allow sauce to thicken
4. Drain pasta and place in a casserole dish
5. Pour sauce over pasta and mix well
6. Top with cracker crumbs and pepper
   
7. Bake at 350 degrees for 30 minutes

sweet potato pasta

This is another example of a meal that just comes together from this and that. I had some spinach and chive pasta from Trader Joe's just waiting to be used, so I grabbed it and started pulling together a meal. I added some olive oil to the drained pasta. I baked a sweet potato in the oven for about an hour and then cut it up into little pieces. I grilled the zucchini and peppers in a bit of olive oil, but made sure they didn't get too mushy. I cut up a couple scallions, added some pepper, and then added some grated parmesan cheese. It was intended to be a warm meal, but it also tastes great cold as a pasta salad.