Creamy Tuscan Garlic Chicken


Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

Procedure

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  3. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.

Cook’s Notes

  • If you are serving over pasta and like it saucy, definitely double the sauce.
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Semmelknöedel (Bread Dumplings)


IMG_0735

Ingredients

  • 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup dry bread crumbs (optional)

Directions

  1. Place the bread cubes into a large bowl.
  2. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  3. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender.
  4. Stir in the parsley, and remove from the heat.
  5. Mix into the bowl with the bread along with the eggs, salt and pepper.
  6. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  7. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep.
  8. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands.
  9. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  10. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Jalapeño Popper Deviled Eggs


Jalapeño Popper Deviled Eggs

Ingredients

  • 1/2 cup shredded pepper jack cheese
  • 12 hard cooked eggs
  • 3 Tablespoons mayonnaise
  • 3 Tablespoons cream cheese, softened
  • 1 Jalapeño, seeded and finely chopped
  • 3 Tablespoons sliced green onions
  • Salt and pepper
  • 3 slices bacon, crisp cooked and finely crumbled
  • Chili powder

Preparation

  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle.
  4. Repeat with remaining cheese, allowing 2 inches between circles.
  5. Bake for 7 to 8 minutes or until bubbly and lightly golden.
  6. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper.
  7. Place cheese crisps on a wire rack; cool completely.
  8. Once cool, break cheese crisps into smaller pieces.
  9. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.
  10. Place yolks in a small bowl; mash with a fork.
  11. Add mayo, cream cheese, jalapeno, green onions; mix well
  12. Season to taste with salt and pepper.
  13. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon.
  14. Sprinkle with chili powder

Chipotle Taco Seasoning


Chipotle Taco Seasoning
Ready for a smokier taco?

If you’re a fan of smoky flavor, prepping up a chipotle taco seasoning before taco night will make you very happy. This spice blend uses common spice rack ingredients and brings the smoke through both chipotle powder and smoked paprika. We kick in a little cayenne pepper to increase the overall heat just a touch.

Don’t limit this tasty seasoning to tacos. You can use it anywhere taco of Mexican seasoning is called for to add a little south-of-the-border flare to your meal. It’s delicious simply mixed with ranch dressing for a quick dip or use it as a dry rub on chicken, pork, or steak to add a smoky, earthy heat.

Ingredients

  • 1 tablespoon chipotle powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt or to taste

Preparation

  1. In a mixing bowl combine all ingredients and mix thoroughly.
  2. Use immediately or store in a sealable jar (airtight) for future use.

Cook’s Notes

  • The additional cayenne pepper is optional. Chipotle pepper already brings jalapeño level heat to the seasoning (chipotle chilies are dried and smoked jalapeño peppers). Cut it completely if you prefer a low to medium level heat.

Simple Stovetop Macaroni and Cheese


Simple Stovetop Macaroni and CheeseInspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor, we combined it with more-flavorful extra-sharp cheddar. A bit of mustard and cayenne pepper added piquancy. We cooked the macaroni in a smaller-than-usual amount of water (along with some milk), so we didn’t have to drain it; the liquid that was left after the elbows were hydrated was just enough to form the base of the sauce. Rather than bake the mac and cheese, we sprinkled crunchy, cheesy toasted panko bread crumbs on top. Our simplified mac and cheese recipe takes only about 20 minutes from start to finish.

Ingredients

  • 1 1/2 cups water
  • 1 cup milk
  • 8 ounces Elbow Macaroni
  • 4 ounces American Cheese, shredded (1 cup)
  • 1/2 teaspoon Dijon Mustard
  • Small pinch cayenne pepper
  • 4 ounces Extra-Sharp Cheddar Cheese, shredded (1 cup)
  • 1/3 cup Panko Bread Crumbs
  • 1 Tablespoon Extra-Virgin Olive Oil
  • Salt and pepper
  • 2 Tablespoons Grated Parmesan Cheese

Preparation

  1. Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes.
  2. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute.
  3. Off heat, stir in cheddar until evenly distributed but not melted.
  4. Cover saucepan and let stand for 5 minutes.
  5. Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes.
  6. Off heat, sprinkle Parmesan over panko mixture and stir to combine.
  7. Transfer panko mixture to small bowl.
  8. Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste.
  9. Transfer to warm serving dish and sprinkle panko mixture over top.
  10. Serve immediately.

Cook’s Notes

  • Barilla makes our favorite elbow macaroni. Because the macaroni is cooked in a measured amount of liquid, we don’t recommend using different shapes or sizes of pasta.
  • Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese.

 

 

Favorite Baked Spaghetti


Favorite Baked Spaghetti
Ingredients

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese

Preparation

  1. Cook spaghetti according to package directions.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  3. Stir in spaghetti sauce and seasoned salt; set aside.
  4. In a large bowl, whisk the eggs, Parmesan cheese and butter.
  5. Drain spaghetti; add to egg mixture and toss to coat.
  6. Place half of the spaghetti mixture in a greased 3-qt. baking dish.
  7. Top with half of the cottage cheese, meat sauce and mozzarella cheese.
  8. Repeat layers.
  9. Cover and bake at 350° for 40 minutes.
  10. Uncover; bake 20-25 minutes longer or until cheese is melted.

Yield: 10 servings.