Penne with Chicken and Broccoli in cream sauce

I was on a tight budget during the week and made this with $7 of groceries! (dinner for 2)

Ingredients:
olive oil
1/2 large sweet onion, roughly chopped, 1/2" pieces
2 cloves of garlic chopped
1 cup of white wine or chicken stock
small head of broccoli cut into bite-sized pieces
Philadelphia Brand Cooking Cream Cheese (italian herb flavor) - 1/2 container
1/2 lb cooked chicken in bite-sized pieces (i used already roasted from store)
1/2 Box Penne


Directions:
Heat oil in pan and put in onions on medium heat. Steam broccoli in separate pot or steamer. Caramelize onions in large skillet until golden brown. Add garlic until fragrant. Add wine or stock and loosen up onions from the bottom of pan. reduce about 1/2 of the liquid. Meanwhile, make pasta until al dente or your preference. Once the liquid is reduced, add the broccoli and chicken until warm. Mix the cream cheese into the skillet until everything is blended. Last, pour in the pasta and combine.

This is easily a meal for 4, just double everything. Its a nice quick and cheap meal for during the week!

all mixed into skillet

serving suggestion

Creamy Turkey Leftover Soup

What to do with leftover turkey dinner:

Ingredients
1 spanish onion - finely chopped
1 cup of chopped carrots
1 cup of chopped celery
2 tbs olive oil
Parsley - fresh or dried
1/2 teaspoon celery seeds
1/2 teaspoon fennel seeds
1/2 teaspoon
Salt, Pepper
1 quart of chicken (or turkey) stock
1/2 cup uncooked wild rice
2 cans of cream of chicken soup mix
1 Cup diced turkey (white or dark meat or mix)
Secret Ingredient: 2 tablespoons of leftover homemade gravy (with fat removed)

Cook onions in large pot in oil. Add pinch of salt. Once the onions are soft, add the carrots and celery. Cook on medium heat for about 5 minutes. Add chicken stock, salt, pepper, parsley and seeds. Bring to a boil then add rice. Using a whisk, add the cream of chicken soup in small batches, removing clumps. Once combined add the turkey and gravy. Turn to low heat, cover, and cook for at least 45 minutes or until rice is cracked open and tender. Serve with leftover dinner rolls or crackers.

Chicken & Corn Bread Waffles with White Gravy

Here is my take on this southern comfort dish.

Ingredients:
Boneless, skinless chicken breast- trimmed and cleaned - about 6 cutlets
Buttermilk - pint
Breading: 3 cups crushed corn flakes mixed with 2 TBS flour and a cup of plain bread crumbs
Seasoning
Oil for frying
Salt & Pepper

Waffles:
Jiffy brand corn muffin mix - one box
one egg
2 TBS vegetable oil
3/4 cup milk

Preheat oven to 220 degrees with a sheet pan and cooling rack.

Soak chicken breasts in shallow baking dish with salt and black pepper for about 20 minutes. Meanwhile, combine corn flakes, flour, and bread crumbs in another shallow baking dish or bowl. Add salt, pepper, and your herbs of choice ( I used a little cayenne, parsley flakes, and garlic powder). Heat skillet with oil (I used Smart Balance). Coat chicken breasts in breading mixture and fry in oil. To keep them warm place cooked cutlets on cooling rack in oven and to drain excess oil. This will keep them crisp.

Combine waffle ingredients together in a bowl and make according to your waffle iron instructions.

White Gravy
2 TBS all purpose flour
2 TBS butter
1 cup of chicken stock
Salt & Pepper
Pinch garlic powder
1/2 cup heavy cream

Melt butter with flour in small pan. On high heat, add chicken stock and whisk to combine and remove any chunks. Bring to a boil while continuously whisking. Season with salt, lots of pepper, and a pinch of garlic powder. Turn off the heat and slowly add the cream.

Serve with your favorite vegetable.

Cheesy Chicken Alfredo

1-1 1/2 lb pasta (recommended bowties)
2-3 lbs butter
1 tbs flour
1 pint heavy cream
3/4 cup grated Parmesan cheese
1/4 cup asiago cheese
1-2 teaspoons cayanne pepper
black pepper
pinch cinnamon
2 cups cooked chicken breast cut into bite size pieces

Cook pasta according to directions and set aside.
Melt butter and flour in medium saucepan. Add heavy cream and heat until thickened on medium heat (about 5 minutes, stirring with whisk). Turn stove down to low heat and add parm; stir until combined. Add asiago cheese and continue to stir. Add spices to taste. Once to desired texture add to pasta and fold in chicken.

Easy Step: purchase already made grilled chicken by Perdue or Tyson in refrigerated isle. Heat on stove or in microwave.

Creamy Chicken with Vegetables and Pastina Soup

1 package of fresh soup greens (pre-packed in produce isle of supermarket)
2-3 TBS Olive Oil
1 TBS unsalted Butter
4-6 cups of Organic Chicken Stock
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)
1/2 Cup Pastina (or other small pasta or rice)
16oz can of Campbells Cream of Chicken condensed soup
Salt and Pepper

Serves about 4

Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.

*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!

served with oyster crackers.

recent dishes

i have been going back to basics during this snowy winter. here's what i've made so far in 2011. recipes to follow.

Lasagna

serving suggestion 

chicken pesto panini

special dark brownies

pot roast beef with mashed potatoes, sautee'd spinach, and gravy

brownie sundae

my cat chuey trying to get some!

pork schnitzel with pappardelle, asparagus, and corn bread 

my roommate praying to the 'pork gods'

Red Sangria

Red Wine Sangria
Makes a 2 quart pitcher plus a little leftover

1 cup of brandy
1/4 cup of triple sec
one apple cut into chunks
1 jar of mandarin oranges in syrup
1 large bottle of red wine (rec: Ruffino Chianti)
1/2 cup orange juice

Marinate fruit in brandy and triple sec for at least 30 minutes. Add to pitcher with wine and orange juice. Stir and serve in wine glasses with ice.

Note: When in doubt purchasing wine, ask the clerk. Tell them you are making sangria and they will point you in the right direction. For large quantities, quadruple the recipe and use a gallon bottle of Carlo Rossi Burgundy. Its cheap and gets the job done 0:-)

Blueberry French Toast Casserole

Blueberry French Toast Casserole
Makes 8 servings

1/2 stick unsalted butter
1/4 cup packed brown sugar
2 teaspoons cinnamon
1 pint of fresh blueberries, rinsed
Small container (about 1/2 pint) of marscapone (or substitute with softened cream cheese)
1 loaf stale Challah bread sliced into 2" cubes
6 Eggs beaten with
1 1/2 cups of half and half or whole milk
1 tsp vanilla extract

Real maple syrup
Powdered Sugar (optional)

Melt butter with brown sugar and cinnamon in heavy skillet. Once a syrup is formed add blueberries. Allow to simmer until blueberries are soft and juicy. Lightly mash with a potato masher if preferred less with chunks. Remove from heat, transfer to large mixing bowl and chill for one hour.

Preheat oven to 325 degrees. Grease 9x13x2 baking dish. Beat eggs and half and half and add vanilla. Place cubed Challah in dish and pour egg mixture over top. Mix so the bread absorbs all moisture. Stir in marscapone to the chilled blueberry sauce. Dollop blueberry cheese mix to French toast and lightly fold in. Bake uncovered for 30 minutes. Garnish with sifted confectioner's sugar and serve with maple syrup.

Cafe Dark Mocha

Cafe Dark Mocha
Makes 1

1 cup milk
2 tbs dark chocolate cocoa powder (rec: Hershey's Special Dark)
2 tbs granulated sugar
pinch of salt
1 shot espresso
whipped cream (optional)

Prepare one shot of good espresso. Heat milk in microwave safe measuring cup for one minute. Combine cocoa, sugar, and salt at bottom of large mug. (Recommend Longaberger 12 oz mug) Slowly pour milk into cocoa mixture while stirring. Pour in shot of espresso. Top with whipped cream.

note: microwave times may vary. do not overheat milk. it should be steaming when it comes out. Espresso will make hot chocolate a little more bitter. Add extra sugar if you have a sweet tooth. 

Chicken Roll

Chicken Roll with dipping sauce
Makes 2-3 Rolls

1 store or pizzeria bought pizza dough
1/2 to 3/4 pound thin sliced boneless skinless chicken breast
1 (15oz) can Hunts fire roasted tomatoes
1 (15oz) can Hunts tomato sauce
2 tbs tomato paste
4 cloves of garlic chopped
2 teaspoons red pepper flakes
Italian seasoning
extra virgin olive oil
egg wash
salt and pepper
8 oz mozzarella cheese shredded
2 heaping spoonfuls of grated Parmesan cheese
White corn meal or flour

Preheat oven with pizza stone to 425 degrees. Season chicken breasts with salt and pepper. Coat with olive oil and marinate on a plate or bowl for 10 minutes. Make the sauce: Heat 2 tbs of olive oil in saucepan with chopped garlic. Cook until fragrant but do not burn. Add red pepper flakes cook for another minute. Add fire roasted tomatoes, Italian seasoning, salt and pepper, paste, and sauce to pan. Simmer for at least 10 minutes. Cook chicken in deep skillet until brown and there is no pink in the center of the breasts. Cut into 1/2 thick strips. Add a few ladles of sauce into pan and saute for 5 minutes on low heat. Cut dough into two or three pieces. Roll each one on floured board until it is about 16" long by 8" wide. the center will be with widest and the ends will be a little thinner. Put about a cup of the chicken and tomatoes in the center, widest part of the dough. Add a handful of mozzarella cheese and a spoonful of parmesan on top of the chicken. Brush the inside edges with egg wash and place one end over the toppings (stretch to cover everything), and fold the other end over that. Seal off any openings. Carefully place chicken roll on pizza stone and bake for 15 minutes. Assemble and bake the other chicken roll(s). Cut in half with a cerated knife on a diagonal and serve with a side of sauce.

Note: This will make 2 or 3 rolls depending on the size of the dough and roll you wish to have. For best results allow to rest before cutting open. Reheat on 425 oven for another 10 minutes for a crisper crust.

Mojito

Mojito
Makes 1 tall glass

This is my version of the summertime favorite drink :-)

4 fresh mint leaves
~1 oz Bacardi Limon (a little more than a shot)
~4 oz 7Up
Splash of Rose's Lime
Fresh lime juice
lime wedge

Crush mint leave at bottom of glass. Fill glass 3/4 with ice. Add rum, 7up, Rose's, and lime juice. Stir with straw. Add lime wedge and sprig of mint for garnish.

Baked Macaroni & Cheese

Baked Macaroni & Cheese
Serves 6

1 pound box of medium shells
1 block of sharp cheddar cheese shredded
1 block of Monterey jack cheese shredded
2 tbs butter
2 tbs flour
3 cups of whole milk
salt and pepper
hot sauce (optional)
1/4 cup panko bread crumbs
1/4 cup Italian bread crumbs
2 tbs Parmesan cheese

Preheat oven to 325 degrees. Cook pasta al dente according to directions. Heat Saucepan on medium-low heat and make a rue with butter and flour. Add milk and heat until warm. Add cheese to pan. Stir while cheese is melting. Season with salt and pepper. Add hot sauce if desired. Pour cheese sauce into cooked pasta; stir until everything is coated. Pour macaroni and cheese in a lidded oven safe dish. Combine breadcrumbs and Parmesan cheese in separate bowl. Cover top of macaroni and cheese with breading. Bake for 20 minutes covered. Remove lid and raise heat to 425 degrees for 5-7 minutes. For extra crisp topping turn on broiler for 2 minutes watching very closely. Serve with vegetable.

Other Variation: Add cubed pieces of ham for extra protein and salt.

This can be a main course or a side dish.

Baked in Longaberger 2 Quart Oval Cassarole

Grape Martini

Grape Martini
This one is delicious!

Three Olives Grape Vodka
Cranberry-Grape juice (prefer Apple & Eve)
Ice

Fill Shaker 1/2 full of ice. Cover ice with vodka. Add juice to almost the top.

Shake and serve in chilled martini glasses

Cuban Panini

Cuban Panini
Makes 2 sandwiches

This can be made on a panini press or use a weight to squish down sandwich. I use option B.

2 Crusty long Italian rolls
1/2 pound Virginia ham cold cuts
1/2 pound roast pork
6 slices swiss cheese
1 large garlic-y pickle sliced lengthwise
Honey mustard-mayo
butter

Pre-heat griddle on stove. Cut off tops of rolls so it is flat on both sides. Slice open and lightly toast in oven or toaster. Spread dressing on both inside pieces of roll. Assemble using 1/2 of the ingredients: pork, ham, cheese, pickles. Turn down heat to medium and add butter or spray griddle. Place sandwich on griddle with weight on top. Cook until bottom is golden brown and carefully flip over. You know it's done when the cheese is melted and both sides are nice and crisp. Replace weight. Repeat with second sandwich. 

Honey Mustard-Mayo:
1/2 cup dijon mustard
1 tbs honey
1 tbs mayo

Stir in small bowl until combined.

Note: This is a great use of left over roast pork dinner from the night before.

Pasta Telefono

Pasta 'Telefono'
(Fancy Baked Ziti)

1 pound of Cavatappi (penne is ok too)
1 pound of ground meat (lean beef or meatloaf mix)
salt and pepper
1 quart of pasta sauce
16 oz part skim ricotta cheese
8 oz shredded part skim mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup panko bread crumbs
Italian seasoning

Preheat oven to 350 degrees. Boil large pot of water and cook pasta according to directions to 'al dente'. Set aside. Meanwhile, season and cook ground meat in a deep skillet. Drain excess oil. Add sauce to pan and simmer for 15 minutes. In large baking dish, mix together pasta and sauce. Add ricotta cheese in heaping spoonfuls and a handful of mozzarella and fold in. Top with mozzarella cheese. In a separate bowl mix parmesan, breadcrumbs, and seasoning. Top with breading mixture. Bake for 25-30 minutes covered. Remove cover and bake at 425 degrees for 5 minutes or until breadcrumbs become brown. For extra crisp top, turn on broiler for a  minute. Serve with garlic Italian bread and salad.

Baked in Longaberger 9x13 baking dish. 

it was so good i made it again!

serving suggestion 

the boys were excited!

Guinness Beef Stew

Guinness Beef Stew
Serves about 6

3 tbs olive oil
1 tbs unsalted butter
1 1/2 pounds cubed beef chuck or round
6 small Yukon gold potatoes, skin on, cleaned & quartered
1 Spanish onion, cut into 1" pieces
3 cloves garlic chopped
1 cup of carrots, cut into 1" pieces
1 (32oz) container organic beef stock
1 liter of Guinness beer
1 can of cream of mushroom soup
1 (8oz) container of frozen peas
1/2 cup mushrooms (optional)
Black pepper
Onion Powder
Garlic Powder
1 tbs 'gravy master' (optional)
Fresh parsley, thyme, rosemary, oregano, sage
2 tbs corn starch
kosher salt

Season beef with salt and pepper. Heat large pot on medium-high heat with a couple of tbs olive oil. Sear beef on all sides until brown but not cooked well done. Remove meat from pot to rest. Reduce heat to medium Add more olive oil to pan and butter. Cook onion until soft and lightly brown. Add garlic and carrots. Saute for about 3 minutes stirring occasionally. Pour in beef stock, beer, and mushroom soup mix. Stir together. Add beef, potatoes, and season with herbs and spices. Bring to a boil. Reduce heat and stir. Add peas and optional mushrooms. If stock is too watery for your taste, thicken with corn starch mixed with 1/4 cup cold water. Cover and simmer for at least 30-45 minutes before serving. Enjoy with a buttery biscuit or dinner roll.

Note: Gravy master is very salty and not necessary especially if on a low sodium diet. Otherwise it adds that 'missing ingredient' when used lightly.

Chicken Tortilla Soup

Chicken Tortilla Soup
Serves 4

1/2 pound cooked and shredded blackened chicken
Olive Oil

2 shallots chopped

2 cloves of garlic chopped
1 jalapeño chopped
1 can Hunts fire roasted diced tomatoes
fresh cilantro chopped
1 (32 oz) container organic chicken stock
kosher salt
freshly ground black pepper

For assembly:
Fresh tortilla chips
1 ripe avocado
8 oz 'Mexican mix' shredded cheese

Heat 2 tbs olive oil in large pot on medium heat. Add shallots and jalapeños and cook until soft. Add garlic and cook for another few minutes stirring occasionally. Pour in tomatoes and cilantro. Cook and stir together on medium heat until warm and combined (2 minutes). Add chicken stock and bring to a boil. Reduce heat, add chicken and simmer for 10-15 minutes. Season with salt and pepper to taste.

Serving Suggestion:

Ladle soup into individual bowls. Place a handful of cheese to surface. Break apart some chips and put around perimeter. Float 2 slices of avocado in center. Garnish with a sprig of cilantro.

Easy Baked Tortilla Chips:
10 small taco sized corn tortillas, stale if available
olive oil spray
kosher salt
lime

Cut tortillas with pizza cutter into 4's. Assemble on cookie sheet and spray generously. Bake on 425 degrees for about 10-12 minutes or until edges are brown. Flip chips over about halfway through. As soon as they come out of the oven sprinkle with salt and squeeze lime juice over them.

chicken tortilla soup with quesadilla

Blackened Chicken

Blackened Chicken
Serves 4

1 1/2 pounds of thin boneless skinless chicken breast
olive oil
cajun seasoning
black pepper
kosher salt

Heat stainless steel skillet on medium-high heat coated with oil. Season one side of each breast with salt, pepper, and cajun seasoning. Cook seasoned side down 3 minutes or until 3/4 of the way cooked turn over once and cook for another 3 minutes. Double check that insides are not pink. Thicker pieces will take longer. Do not overcook to prevent drying out.

Serving options:
Serve with brown rice and vegetables
Slice and serve over pasta with garlic and oil, fettuccine Alfredo, or penne vodka
Slice and put over Caesar salad
Slice and put into a Caesar salad wrap

Beef and Barley Soup

Beef and Barley Soup
Serves 4

3/4 pound sliced beef  (labeled for sandwiches like cheese steak)
1 container of soup greens (parsley, turnip, onion, carrot, celery, parsnip) cut into 1/2" cubes
2 cloves of garlic chopped
1 (32 oz) container of organic beef stock
1/2 cup barley, rinsed
kosher salt
freshly ground black pepper
1 teaspoon fennel seeds
2 tablespoons olive oil
1 tablespoon butter
A few handfuls of oyster crackers

Season beef with salt and pepper. Sear on lightly oiled stainless steel pan until brown on both sides. Remove from pan to rest. Heat saucepan on medium heat with olive oil and butter. Add onion, celery, and carrots to pan. Cook until soft and add the rest of the veggies, and garlic. Cook on medium low heat for 10 minutes watching not to burn. Add beef stock, fennel seeds, parsley, salt and pepper. Bring to a boil. Cut the rested steak into thin strips then the same thickness into squares about 1/4-1/2". Add barley and beef to boiling stock and allow soup to simmer for 45 minutes or until barley is tender. Serve with oyster crackers.

Tip: For added beef flavor, de-glaze your pan after cooking steak with 1/2 cup wine or beef stock, scrape the bottom of pan and add to soup. This will also add a little bit of fat so do not do this if you are trying to reduce fat. Omit butter and use more olive oil to reduce saturated fat and cholesterol.

Tri-Colored Pasta Salad

Wacky Mac Salad

This is a nice cold pasta salad and very easy to make.

1 pound bag of 'Wacky Mac' tri-colored veggie pasta
Extra virgin olive oil
Fresh garlic chopped
Fresh basil
Parmesan cheese
1 (pint) container of small fresh mozzarella balls sliced in half
1 (pint) container of grape tomatoes sliced lengthwise

Cook pasta according to directions on container. Chill completely. Put 3 large handfuls of fresh basil, 4 tablespoons of olive oil chopped garlic and two spoonfuls of Parmesan into food processor. Blend until dressing consistency. Mix pesto, mozzarella, and tomatoes with the pasta. Add salt and freshly cracked pepper. Serve cold.