Brown Butter Tortellini with Toasted Garlic and Asparagus

1 lb cheese tortellini
3 Tbsp butter
8 oz asparagus, thinly sliced on a diagonal
2 cloves garlic, finely chopped
salt and pepper
2 Tbsp fresh tarragon, chopped OR a sprinkle of dried tarragon
grated parmesan - for sprinkling over top when serving

Cook tortellini according to pkg directions.  Drain.

Meanwhile, melt butter in a large skillet.  Add in the asparagus, garlic, and season with 1/4 tsp salt and a sprinkle of pepper.  Add in dried tarragon (if using fresh, wait till later).  Saute till beginning to soften, about 2-3 minutes.  Increase heat to medium high and cook till butter turns golden brown.  Add tortellini (and tarragon if using fresh) and brown tortellini slightly.  Top with parmesan cheese.

Creamed Spinach Pasta with Roasted Tomatos and Chicken

Roast a bunch of  Roma tomatos - cut in half, brushed with olive oil, sprinkled with salt, pepper and sugar. 425 till they wrinkle and smell wonderful. 

Bread thin cut chicken breasts in a mixture of Italian breadcrumbs and parmesan cheese.  (Dipped in egg first, of course).  Brown in olive oil in a frying pan, then transfer to baking sheet in 350 oven till cooked through.  

Saute garlic and shallots in butter.  Add in a bit of flour.  Whisk in milk and keep whisking till smooth.  (approx 2 Tbsp butter, 2 Tbsp flour, 1 cup milk)  Then add fresh spinach and a dump of romano cheese and stir. 

Do all of above, then mix the pasta, tomatos, some feta cheese and creamed spinach together.  Slice chicken and lay on top.  Sprinkle with shredded parmesan. 

Michael Symon's Lasagna

From Foodnetwork.com

Ingredients

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, with their juice
2 bay leaves
1 pound dried lasagna noodles
2 pounds whole milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

Directions

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Preheat the oven to 350 degrees F.

Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

Southwestern Egg Rolls with Avocade Ranch

Not my recipe..recipe found HERE.


Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)
Ingredients:
For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise*
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
*I did plain Greek yogurt instead of mayo and added a good size sprinkle of dried dill, chives and paprika
Place all ingredients in a blender and pulse until smooth. Use immediately.

Roasted Marinated Chicken - great with Garden Rice Pilaf

Not my recipe...recipe found HERE.

8 of your favourite chicken pieces, skin on and bone- in preferable

2 tbsp soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

1.     Preheat oven to 425

2.     In a large baking dish, combine marinade and toss with chicken. Season well.

3.     Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4.     Garnish with lots of fresh parsley

Roasted Tomato and Tomato Cream Sauce Pizza

Not my recipe...recipe found HERE.

Ingredients

For the sauce: 
1¼ cups drained canned whole tomatoes, liquid reserved*
1 tbsp. butter
2 tbsp. minced onion
2 tsp. tomato paste
1 clove garlic, minced
½ tsp. red pepper flakes  ( I did just a tiny pinch)
Salt and pepper, to taste
¼ cup heavy cream
To assemble: 
Pizza dough for 1 large pizza
Olive oil, for brushing
4-6 oz. mozzarella cheese, shredded**
1-2 oz. Parmesan, grated
1 pint cherry or grape tomatoes, roasted (small romas also work well)
¼-½ cup fresh basil, coarsely chopped

Directions

• To make the sauce, add the tomatoes to a blender or food processor.  Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out.  Melt the butter in a medium skillet over medium-high heat.  Add the onion and cook about 1 minute, until it begins to soften.  Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds.  Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened.  Season to taste with salt and pepper.  Remove the pan from the heat and stir in the cream.
• To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread with an even layer of the tomato cream sauce.  (You may have a little extra.  Never fear, it makes a perfect dipping sauce for the crusts.)  Sprinkle the mozzarella in an even layer over the sauce, and sprinkle the Parmesan over that.  Dot the oven roasted tomatoes evenly over the cheese.
• Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and sprinkle the chopped basil over the top of the pizza.  Let cool slightly before slicing and serving.

Chicken in Basil Cream Sauce

1 1/2 - 2 lbs chicken breasts, cut into small pieces. 

- Brown in olive oil, sprinkle with salt and pepper.

1/2 cup white wine
1 cup chicken stock
1 1/2 tsp dried basil

- Add to the chicken, bring to a boil, cover, reduce heat and simmer for 20-25 minutes till chicken is cooked through and is tender. 

- Remove chicken from pan.  Turn off heat. 

1 1/2 cups plain yogurt
1 1/2 cups sour cream
3 Tbsp flour
1/4 cup fresh minced parsley ( or a smaller amount of dried )

- Blend together; whisk into pan drippings.  Heat over low to get chicken and sauce hot again. 

GREAT with mashed potatoes!

Pumpkin Spice Pancakes

1 1/4 cup flour
2 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
dash of ginger
dash of cloves
1 cup milk
1/2 cup pumpkin puree
1 egg
2 Tbsp oil

Mix dry ingredients.  Mix wet ingredients in a separate bowl and then combine together. 

Creamy White Chili - Mrs. Tucker

1 lb boneless chicken breasts, cooked and shredded
1 can (14.5 oz) chicken broth
1 medium onion, chopped
2 cans chopped green chilis
1 1/2 tsp garlic powder
2 cans Great Northern beans, drained and rinsed
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
sprinkle of cayenne pepper
1/2 cup whipping cream
1 cup sour cream

Saute onion and garlic powder.  Add beans, chilis and seasonings, along with the broth.  Add chicken to pot.  Boil then reduce heat and simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and whipping cream. 

Lasagna - Vanessa Brown

1 lb ground meat
1/2 cup chopped onion
1 (16 oz) can diced tomatos
1 (6oz) can tomato paste
1 (15 oz) can tomato sauce
1/2 tsp dried oregano
10 oz lasagna noodles
2 eggs, beaten
2 cups ricotta cheese (16oz)
1/2 cup grated or shredded parmesan cheese
parsley
16 oz mozzarella cheese

Brown meat and onions; drain.  Stir in tomatos, paste, sauce, oregano, 1 tsp salt and 1/4 tsp pepper.  Simmer uncovered for 20 minutes, stirring occasionally. 

Combine eggs, ricotta, parmesan, parsley and some pepper. 

Arrand 1/2 of the noodles in a greased 9z13 in pan.  Spread with half of the cheese filling; add half of the mozzarella and half of themeat sauce.  Repeat layers.  Bake, uncovered at 375 until bubbly.  (About 40 minutes)  Let stand 10-15 minutes before cutting. 

Chalupa Roast - From Lindsay Ash

3 - 4 lb chunk roast

Trim any fat and roll in chili powder.  Place in bottom of crock pot.

Rinse 2 1/2 cups pinto beans and then put on top of roast.
Add in...

1 onion, chopped
2 cans Rotel diced tomoatos
1 can cream of chicken soup
2 cans chopped green chilis
1/2 tsp oregano
2 tsp salt
1 cup water

Cook on low for 12-16 hours, or 4 hours per lb.  I usually end up doing about 15-16 hours.   Shred roast.  Eat in tortillas with cheese, salsa, lettuce, sour cream.

Mrs. Tucker's Alfredo

8 oz bowtie pasta
1/4 cup butter
1/2 cup whipping or heavy cream
1 cup grated parmesan cheese
1/4 tsp salt
dash of pepper
parsley flakes
cooked chicken - optional

Cook noodles as directed.  Meanwhile, in a skillet, heat butter and cream over medium heat, stirring frequently until butter is melted and mixture starts to bubble; reduce heat to low.  Simmer for 6 minutes, stirring frequently until slightly thickened.  Remove from heat.  Stir in cheese, salt, pepper and parsley.  Pour sauce over noodles and toss until well coated. 

Italian Oven Fried Chicken - Aunt Lori

1/2 cup butter
1/2 tsp garlic powder
1 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
2 Tbsp chopped fresh parsley
1 tsp salt
1/4 tsp poultry seasoning
1/8 tsp pepper
2 1/2 - 3 lbs bone in chicken

Melt butter and put in a 9x13 pan.  Add in garlic powder.  In a bowl, combine bread crumbs, cheese, parsley, salt, poultry seasoning and pepper; mix well.  Dip chicken pieces in garlic butter, then in breading.  Place skin side up in the pan.  Bake at 400 for 1 hour or until chicken is tender, basting occasionally with the pan drippings. 

Ham and Cheese Calzones - Mrs. Tucker

1 recipe pizza dough
1/2 carton ricotta cheese
pepperoni
diced fully cooked ham or sausage or whatever
shredded mozzarella cheese
parmesan cheese
basil to sprinkle on top
spaghetti sauce

Spread dough in a big rectangle.  Pile ingredients on, leaving a bit of room at the edge to seal.  Fold dough over and seal.  Bake for 20-25 minutes or until golden brown.  

Tortilla Chili

In crock pot, put....

4 boneless skinless chicken breasts
2 cans Mexican style chopped tomatos, undrained
2 cans black beans, undrained
1 can tomato sauce
1 jar medium salsa
1 can chopped green chilis

Cook on low for 8 hours or so.  Take chicken out and shred, then throw back in.  Top chili with cheese, chips and sour cream.  Makes a lot!

Mom's Hamburger Stroganoff

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb ground beef
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1 lb fresh mushrooms
1 can Healthy Request cream of chicken soup
1 cup sour cream.

Saute onion and garlic in butter.  Add meat and brown.  Add flour, salt, pepper and mushrooms. Cook 5 minutes.  Add soup.  Simmer uncovered for 10 minutes.  Stir in sour cream.  Heat through and serve over rice or noodles.

Calories: 2166 whole recipe, not including noodles.  1/6 of recipe 361.

Spinach Calzones

1 recipe of pizza dough

1 (9oz) pkg spinach - thawed
2 cups mozzarella cheese
1 lb ham or sausage, cooked
1/3 cup parmesan cheese

To cream spinach:
1 Tbsp butter
1 Tbsp flour
1/8 tsp salt
dash of pepper
(mix in pot till thick paste)
whisk in 1 cup milk.  Add in spinach.

Mix together creamed spinach, cheeses and meat.  Divide dough into 8 pieces.  Roll into circles and fill with meat/cheese mixture.  Seal.  Bake at 425 for 12-15 minutes.

Calories: Calzones and crust: 393 for 1/8 of recipe

Mrs. Tucker's Pizza Dough

1 cup warm water
1 packet yeast (2 1/4 tsp)
1 tsp sugar
1 1/2 tsp salt
2 tbsp oil

Dissolve yeast in water.  Let sit for 5 minutes.  Add in other ingredients.  Knead for about 10 kneads.  Rise for however long you want. Bake at 425.

Chicken with Cheese and Mushrooms - from the LiBassi's

- Cut 5 chicken breasts into bite size pieces
- Dip chicken in beaten eggs and roll in plain bread crumbs
- Fry chicken in oil (brown lightly - will not be cooked through)
- Lay in 9x13 inch pan. 
- Place fresh sauteed mushrooms and slices of monterey jack cheese on top of chicken. 
- Pour a little bit of chicken broth onto the bottom of pan.  (Just enough to steam, but DON'T cover the chicken in broth.)
- Bake, covered at 350 for 40 min to 1 hour. 

All Homemade Hamburger Stroganoff

1/2 cup minced onions
2 medium cloves garlic, minced
couple tbsp butter
- Almost carmelize on low heat.  Add in....
1 lb fresh mushrooms and cook for another 5 - 8 minutes.  

1 lb ground beef
1/2 tsp (or a little less) salt
1/4 tsp pepper
seasoning salt - cover meat a couple times in pan as it is browning. 

2 tbsp butter
2 tbsp flour
splash of milk - cook and thicken

1 cup chicken stock
1 cup milk
(or....half the milk and stock for thicker stroganoff)
Add this to flour mixture. 

1 cup sour cream in at the end.