Tuesday, November 10, 2020

Chicken Pasta with Sundried Tomatoes and Pine nuts

 


Remember when sun dried tomatoes were all the rage? They are still one of my favorites and this pasta is chock full of them. Plus my kids like them too so this pasta is a double win! I originally got this recipe from an old church cookbook of my mom's but have tweaked it a bit over the years.  I love that the sauce all cooks in one pan and you simply mix it in with some cooked pasta.  

In related news: I like to drizzle it with some balsamic glaze (totally optional) and I've recently found the Nonna Pia brand at Costco and have fallen in love.  I used to make my own but that's a lot of cooking for a weeknight. Haha!  If you love balsamic give this a try.  It's super yummy over a plate of fresh mozzarella, roma tomato and chopped basil.



Anyway, without further ado...the recipe!

Chicken Pasta with Sundried Tomatoes and Pine Nuts

Ingredients:

1 lb. pasta- cooked according to package directions (The picture shows gemelli but penne or farfalle work well also)
Olive oil
1 lb. chicken tenderloins (diced into 1 in. pieces)
1/2 sweet onion (diced)
3 tsp. minced garlic
1/2 cup sundried tomatoes (chopped) (I use Trader's Joes Julienne cut)
1/4 cup pinenuts
1 1/4 cups chicken broth
1 (14 oz.) can diced tomatoes (do not drain!)
1/4 cup fresh basil (chopped)
1 tsp. italian seasoning
salt and pepper to taste
1/2 cup heavy cream
1/2 cup parmesan cheese, plus more to top (You can use shredded or shaved)
Balsamic glaze to top (optional)

Instructions:

Bring water to boil in a large pot and cook pasta according to package directions. When cooked drain pasta and return to pan.  Toss with a little olive oil to keep from sticking.

While pasta cooks, heat a drizzle of olive oil in a large skillet and saute chicken pieces for about 5 minutes or until browned all over.  Add diced onion and continue cooking until chicken is cooked through and onion is soft (adding more olive oil as needed to keep things from sticking).  Add garlic, sundried tomatoes and pine nuts to pan and cook until fragrant about 1 minute.  

Add chicken broth, canned diced tomatoes (liquid and all), and chopped basil.  Salt and pepper to taste.  Bring to a boil, cover and reduce heat to medium-low.  Simmer until reduced by about half (10-15 minutes).  

Add heavy cream  and 1/2 cup shredded or shaved parmesan. Continue cooking sauce for another 5 minutes or until somewhat creamy.  Pour over cooked pasta, stirring well to combine.

To serve: top with extra cheese and balsamic glaze if desired.



Monday, November 2, 2020

Chicken Tetrazzini

 


I originally got this recipe from my good friend Jenny (you can view her version of the recipe here)!  Like most recipes, it's evolved for me over the years in how I make it so I thought I'd finally write it down for posterity, lol. This recipe is great for kids and adults alike.  It's a super comforting and cozy meal for fall and winter.  It's been awhile since I've made it and I kind of wish I was making it tonight!  

Chicken Tetrazinni

Ingredients:

1 lb. package whole grain spaghetti noodles

olive oil

1 med. sweet onion (chopped)

3 cloves minced garlic

2 T. butter

1/3 cup flour 

2 (12 oz.) cans evaporated milk

3 cups chicken broth

1 tsp. dry mustard

dash of nutmeg

1 tsp. parsley

salt and pepper (to taste)

1 can mushroom pieces

3 cups diced chicken (I use a rotisserie)

1 cup shredded sharp cheddar cheese

Instructions:

Bring a large pot of water to a boil and cook noodles. Once they are cooked, drain and place noodles in a 9x13 baking dish.

Meanwhile, heat a large drizzle of oil in another large pot.  Add onion and cook until softened. Add garlic and continue cooking for 1 minute.  Stir in butter until melted and add flour.  Slowly stir in milk and chicken broth, stirring constantly. Add seasonings and simmer until sauce is thickened (about 10 min.) Stir in mushrooms and chicken.

Pour sauce over the noodles in the baking dish.  Top with shredded cheddar.  Bake casserole at 350 degrees for 30 minutes or until hot and bubbly.  Enjoy!









Sunday, November 1, 2020

Apricot Chicken

 


This recipe is amazingly easy and kid friendly. It's also a great freezer meal!  I like to bake it in a 9x13in. dish but you can also cook it in a crockpot or instant pot if you don't mind it being more like shredded chicken. 

A quick side note: One of the ingredients is Russian dressing. It's important to note that there are two different kinds of russian dressing...one is a lot like french/catalina and the other is creamy like thousand island.  In this recipe you'll want to use the one that looks like french/catalina.  Wishbone has a good one but I can't always find it so I use french or catalina as a substitute.  

If you're looking for a fast new chicken recipe that your kids will all eat give this a try!

Apricot Chicken

Ingredients

5-6 chicken breasts (cut into strips)

1 cup apricot jam

8 oz. russian, french, or catalina dressing (make sure you read my side note above about the russian dressing)

1 packet dry onion soup mix (I prefer lipton)

Jasmine rice for serving

Instructions:

Cut chicken breasts into strips and place in the bottom of a 9x13 baking dish. In a small bowl mix jam, salad dressing and onion soup together.  Pour over chicken (moving chicken around slightly to make sure it is fully coated in the dressing mixture. Bake at 350 degrees for 45 minutes or until chicken is cooked through.  Serve over rice!



Friday, May 15, 2020

Bibimbap



So, this is my very loose interpretation of bibimbap!  It has just enough veggies to be interesting and just few enough vegetable to be appealing to my children. 😂 If you're serving more adventurous eaters you can add mushrooms, shredded red cabbage, kimchi, bean sprouts or top it with a fried egg. It's very easy to add as much or as little spice as you want also.  So feel free to play around with it and make it your own.

Bibimbap (serves 8)
4 cups cooked jasmine rice
2 T. olive oil
2 lbs. ground meat (I used a beef/pork blend)
2 tsp. minced garlic
2 tsp. fresh ginger (minced)
salt and pepper to taste
2 zucchini, halved and sliced into 1/2 in. thick moons
2 large carrots, thinly sliced
2 green onions, sliced and seperated into greens and whites
1/3 cups soy sauce
3 T. sesame oil
2 T. sugar
2 T. apple cider vinegar
2 T. sriracha (plus extra for topping)

Instructions:
Cook rice according to package directions and keep warm. (I cooked mine in an instant pot and used beef broth in place of water)

Meanwhile, heat 1 T. olive oil in a large frying pan and cook meat, garlic and ginger until browned and cooked through. Salt and pepper to taste.

In another frying pan, heat remaining olive oil and cook zucchini and carrots until softened and zucchini is a little brown from frying.  Add onion whites and continue cooking another minute until softened. Salt and pepper to taste. Remove from heat.

In a small bowl comine soy sauce, sesame oil, sugar, apple cider vinegar and sriracha.  Add sauce to ground beef and cook for 2-3 minute until heated through and sauce is somewhat reduced.  Toss with veggies.

Serve over rice (making sure to spoon some of the sauce over the stir fry).  Top with additional sriracha and remaining green onion.






Snickerdoodle bars


We made this one a while back but I forgot to ever put it on the blog.  Looking at the pictures have my kids wanting to make them again. It's a great recipe for kids to make by themselves! So yummy!

Snickerdoodle bars
Bars:
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
2 1/2 cups flour

Topping:
1/4 cup sugar
1 tsp. cinnamon

Instructions:
Preheat oven to 350 degrees and grease 9x13 pan.

In a large bowl cream butter and sugars together.  Add eggs and vanilla.

In another bowl combine dry ingredients (salt, baking powder, cinnamon and flour).  Add dry ingredients to wet ingredients and mix well to combine. 

Spread dough into prepared pan (I had to use my hands to press it in the pan evenly) and top with the cinnamon/sugar mixture. 

Bake at 350 degrees for 25-30 minutes.


Teriyaki Chicken Lettuce Wraps


I got this recipe a few years ago from my friend Angela!  She always has delicious and fresh recipes! This one is a favorite for summer months.  You get to use the grill, it comes together quickly and is perfect for lunch, dinner or just snacking.  It packs a lot of veggies in and the kids will still eat it because of the yummy teriyaki chicken. 

Teriyaki Chicken Lettuce Wraps

4 boneless, skinless chicken breasts
2/3 cup teriyaki sauce (divided)
1 cup cooked brown rice
1/2 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup shredded carrot
2 green onion, sliced
2 T. chopped cilantro
1 T. mayo
1 head iceberg lettuce, washed and leaves seperated
1/4 cup chopped peanuts (optional)

Set aside 2 T. of the teriyaki sauce for later.  Combine chicken and remaining sauce in a gallon sized ziploc bag and allow to marinate in the refrigerator for at least 30 minutes.

Cook rice according to package directions.

Grill chicken until cooked through. Remove from heat and allow to rest for 10 minutes.

Coursely chop chicken and place in a large bowl.  Combine with reserved teriyaki sauce, cooked rice, and all remaining ingredients (except for lettuce and peanuts).

To serve: Spoon 1/3 cup of chicken mixture onto a lettuce leaf and top with chopped peanuts if desired.

Ham Chowder


During the quarantine we've had a little more time to cook and the girls have been participating too!  I thought I'd take some time and jot down the recipes here so we'd be able to find them easier next time.  We made this with some leftover ham from easter. We'd love to hear about your cooking adventures during this time too!  Anyone baking some good sourdough to put with this soup??

Ham Chowder
2 cups cooked ham (diced)
8 slices bacon
2 T. butter
1 small yellow onion (diced)
4 large carrots (chopped)
2 stalks celery
4 cups reduced sodium chicken broth
5 red potatoes (diced into 1 in. pieces)
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1 can corn, drained
1/3 cup flour
3 cups half and half (or milk)
1/2 cup sour cream (plus extra for topping)
green onions (to top)

Instructions:
Cook bacon until crispy. Remove bacon but set pan with drippings aside for later.

Melt butter in a large stock pot. Saute yellow onion, carrots, and celery until tender.

Add potatoes, chicken broth and seasonings (oregano, thyme and bay leaf) and bring to a boil. Reduce heat to low and simmer for 15-20 minutes (until potatoes are tender). Add ham and corn and continue to cook until heated through.

Reheat bacon drippings and add flour.  Whisk to combine flour and dripping into a rue. Add half and half (or milk) and pepper to taste.  Continue to whisk until mixture is thickened.  Add to the pot with the rest of the soup.  Stir well to combine.

Just before serving, add sour cream to the pot and stir to combine.  Top with additional sour cream, chopped bacon pieces, and green onion as desired!