Monday, July 28, 2014

Smothered Spinach & Artichoke Chicken

I am always looking for something a little different to do with chicken, and this recipe did the trick!!....The spinach and artichoke mixture is enough to cover 6-8 chicken breasts,,,I only made 3 for my family so I took the rest of the mixture put it in an oven safe dish and baked it!,,,,we dipped some tortilla chips in it and boy was it good!!...So you could actually use this recipe as just a dip also, well here is what I did....Enjoy!!

6-8 Chicken Breasts
salt and pepper
10 ounces frozen spinach (thawed and squeezed)
1 14 ounce can quartered artichoke hearts (drained)
1- 2 shallots (diced)
1 clove garlic (minced)
1 cup mayonnaise
1/2 Cup Parmesan Cheese
1 Cup Shredded Mozzarella
salt and pepper
Add mixture ingredients to a bowl, mix and
set aside
Preheat oven to 350
Spray a baking dish with cooking spray add chicken breasts, salt and pepper them then cover dish with foil
bake for 25 minutes
Remove from oven and pour mixture over them
recover and bake for 30-35 more minutes

Simple Lemon Tartlets

These cute little tarts will be sure to impress your family and friends!!,,Using premade pie crust helps in making these really simple to make!,,I used a 3 inch diameter Wilton flower cookie cutter,,,,Next time I am going to experiment with different shapes,,,I think a star shape would be fun!,.....and as far as fillings go the possibilities are endless!!,,,I used lemon fruit filling for these, but I think any type of pudding or pie filling would work great, I would also like to try a putting a slice of banana on bottom and then topping with banana pudding and whip cream!!,,,You can be creative and have some fun with this!....In the past I have also made little pumpkin pies, which I added the filling to the raw crust and baked together,,,,when using a pudding or pie filling you would just bake the crust first and when cool add your filling!...Here is what I did....Enjoy!!

Pre Made Pie Crust (room temperature or set out about 10 minutes)
Lemon fruit filling
whipped cream
Powder sugar (for dusting)
Preheat oven to 350
Remove dough from package and rollout slightly with rolling pin
Cut out shapes (I got 12 flowers from each circle of crust) So 1 package will make 24 tarts
You can also roll out excess dough to make more if you like!
spray your mini muffin tin with cooking spray
press a flower shape into tin,,,,,,I baked for 8 minutes
Remove when done and let cool before filling ,,,,add whip cream or any other garnish you like (I dusted with powder sugar)
Here are the mini pumpkin pies I have done, I
filled with pumpkin pie filling according to can
and baked for about 20 minutes

Wednesday, July 23, 2014

Pers~ a~Natalie: Holy Cannoli Trifle

Pers~ a~Natalie: Holy Cannoli Trifle: I have been seeing a lot of recipes lately using cannoli cream,,,,,Cannoli's are one of my familys favorite Italian desserts!!.....Well ...

One Pot Lasagna Soup

Here is another one pot recipe!,,,I am just loving these!!,,,,,I guess you could call this deconstructed lasagna!,,,,,I used elbow macaroni for this but you can use other pastas too,,,I think Rotini or Ziti would be nice, also I used Italian sausage with fennel but you could use plain or even use ground beef if you like!,,,And the Ricotta mixture you add to the bottom of each bowl, then another dollup on top makes this extra yummy!!,,,Here is what I did,,,Enjoy!!

5 links Italian sausage (removed from casing)
1 medium onion (diced)
2 Tablespoons tomato paste (I use it from the tube)
2-3 cloves garlic (minced)
2 teaspoons dry oregano
2 teaspoons dry basil (you could also use fresh chopped)
pinch red pepper flakes
2 bay leaves
4 Cups chicken broth
2- 14 1/2 ounce cans petite diced tomatoes
2 Cups Elbow Macaroni
salt and pepper to taste
Ricotta Mixture for garnish
1 1/2 Cups Ricotta
1 Cup Shredded Mozzarella
1/2 Cup Grated Parmesan
Remove sausage from casing and add to a dutch oven or large pot with a lid
add diced onion and brown sausage until it is no longer pink
Once sausage is cooked add the tomato paste and garlic,,,,then add the rest of the ingredients....give it a stir then bring to boil uncovered,,,,,,Once it comes to a boil, turn to simmer and cover.
Stirring every 5 minutes or so continue to cook until pasta is cooked about 12- 15 minutes
Add a spoonful of the ricotta mixture to each bowl ladle soup over it and then add another dollup of the mixture on top and Enjoy!

Tuesday, July 8, 2014

One Pot Chilli Mac

I am loving these one pot recipes!!,,,And to think I used to make this the old fashioned way and use different pots to cook everything and then add it all together!!,,,,Well I love the way this turned out and so did my family!!,,,My husband called this one a Home Run!!,,,This is one pot, but the beef and onions are cooked first and then you add everything else!,,,Here is what I did ,,,Enjoy!!

1 pound ground sirloin
1 onion (diced)
1 t salt
1/2 t pepper
1 box (4 cups) Chicken broth
2 Cups dry elbow macaroni (I used multigrain)
1 14 1/2 ounce can petite diced tomatoes
1 can kidney beans (drained)
1 can cannellini beans (drained)
1 package McCormick chilli seasoning pack (I used original flavor)
shredded cheddar for garnish
In a dutch oven or large pot with a lid....add beef and onion and brown (my beef was lean
so I didn't drain fat), salt and pepper the beef, then add the rest of the ingredients and give it a stir
cook on medium heat uncovered, once it comes to a boil, turn to simmer and cover, cook for 12-15 minutes until pasta is done,,,stirring every 5 minutes or so
We topped ours with shredded cheddar cheese (my daughter added oyster crackers)
you could add what toppings you like, sour cream or avocado would be good also!!
NOTE.....if you don't have the seasoning packet you could use 2 teaspoons each of chilli powder and cumin
Adding shredded cheddar while it was hot made this extra yummy!!