Creamy Basil-Chicken Pasta

I think the key to being a home manager, mother, wife, full time employee, and good cook is knowing when to cut corner and what corners to cut ( and it's not using frozen fish over fresh, let me tell you!). This recipe is the perfect example of that. I was able to get this tasty, filling dish on the table FAST after Berto's karate lesson. Kiai!!

Ingredients:

2 1/2 cups uncooked rainbow rotini
2 cups frozen broccoli
1 cup sour cream
2 tsp all-purpose flour
1/2 cup milk
1 1/2 cups diced cooked chicken breast (this is where I cut a corner and used the frozen, grilled chicken breasts and they were already sliced, so I just needed a quick dice. You could also use a rotisserie chicken, but you'd still need to remove it from the bone.)
3/4 tsp dried basil
4 oz sliced mushrooms (the recipe called for a jar of sliced mushrooms, but I just can not bring myself to use them. I always sub fresh)
4 Tbs grated Parmesan

Preparation:

In a large pot, boil rotini to desired doneness. Cook broccoli until crisp tender

In a medium saucepan, combine sour cream and flour, blend well. Stir in milk. Cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil mushrooms and 3 tablespoons of cheese. Cook until thoroughly heated.

Drain rotini, return to saucepan. Add broccoli and chicken mixture; toss to coat. Add remaining cheese when ready to serve.

Serves 4

* Derived from Pillsbury

Mexican Potato Soup

Dug up this recipe from a stash of papers in the garage while the plumber was replacing the broken water heater (dont' even get me started on THAT).  I was so excited to make it, but I'll be completely honest, this was only a hit with the Hubs and myself. Berto made a valiant effort, D (who is usually my Mikey) wouldn't even try it. My corn bread, though, was a success, as usual. This is, however, a wonderful, filling soup for a cold winter night!  Because the kids were (in theory) going to be eating this too, I omitted the spicy ingredients.

Ingredients:

1 large baking potato, peeled and cubed
2 cups half-and-half (for a lighter version, use fat free)
1 cup corn
1 small red bell pepper, finely chopped
2 tsps minced jalapeño, seeds and veins removed (optional)
1/2 cup water
1 1/2 tsps Mexican Blend spice
1/2 tsp chili powder (optional)
Salt and pepper to taste
Tabasco to taste (optional)
1 cup fresh cilantro, chopped (optional)

Preparation:

Combine all ingredients in a medium sauce pan, except cilantro. Simmer, covered, until potatoes are done, 15 to 20 minutes. Add cilantro and serve.

Serves 4

*Derived from USA Weekend



Arroz con Pollo

What a hit this was (well, except with D, but that's because girlfriend skipped her nap and was falling asleep in the arroz)! The chicken was so moist, the rice tender, and the flavors so earthy and subtle. Definitely a wonderful family dinner for Sunday, but I can also see myself serving this to friends. I'll let you know later today how it reheats for lunch :-)  UPDATE:  Reheat for lunch the next day = WOW!!  So, so good!

Ingredients:

2 Tbs olive oil

6 boneless skinless chicken thighs

4 bone-in chicken thighs (original recipe called for 4 skinless drumsticks, but I already had the thighs in the freezer)

2 medium onions, chopped

3 cloves of garlic chopped

1 red bell pepper de-seeded and chopped

2 tsp Mexican Blend season (can use 2 tsp cumin instead)

1 tsp chopped fresh oregano (or 1/2 tsp dried)

1 (15 oz) can chopped tomatoes with juice

3 cups chicken broth (plus more, if needed)

1 cup white wine (can substitute additional cup of broth)

1 tsp paprika

1/2 tsp turmeric

2 cups white rice

1 cup defrosted frozen or freshly shucked peas

Garnish:

Cilantro

Sour cream

Preparation:

Heat oil in large casserole on medium. Sprinkle chicken with salt and brown, about 2 minutes per side. Transfer chicken to platter lined with paper towels. Pour off all but 2 Tbs fat from casserole.

Add onion and bell pepper, cooking until soft, 5-6 minutes, stirring occasionally. Add Mexican blend seasoning (or cumin), garlic, and oregano, until fragrant, stirring often. Next add chopped tomatoes, return chicken to casserole, stirring well to coat chicken with tomato mixture.

Add stock, wine (don't forget to pay homage to Julia Child, and have a sip for yourself!), spices, and rice. Bring to a boil and reduce heat to simmer. Cover and simmer about 20 minutes. If it starts to dry out and the rice is not quite done, add more broth. If it's too soupy, on cover and cook additional 5 minutes.

Stir in peas just before it's done, around the last 5 minutes. Garnish with cilantro. Serve with a side of sour cream.

Serves 6

*Courtesy of Kristin Uhrenholdt



Slow Cooker Jambalya

I have never made jambalaya before, and will make this one many more times.  The flavors were amazing, and that was even without the ground red pepper!  When I reheated it for lunch the next day, I couldn't get it in my mouth fast enough!

Ingredients:

1 lb lean turkey sausage, cut into 1-inch pieces
2 bell peppers, coarsely chopped
2 yellow onions, coarsely chopped
1 (14 1/2 oz) can diced tomatoes
1 cup sliced celery
2 lbs boneless, skinless chicken thighs
1 pkg McCormick Slow Cookers Savory Pot Roast Seasoning Mix
1 cup water
1/4 tsp ground red pepper (optional)
1/2 lb large peeled and deveined shrimp
1 1/2 cups instant rice

Preparation:

Place sausage, bell peppers, onions, tomatoes, and celery in slow cooker.  Top with chicken.  Mix seasoning mix, water, and red pepper until well blended.  Pour over chicken.  Cover

Cook 8 hours on low or 4 hours on high.

Gently stir in shrimp and rice.  Cover.  Cook 15 to 20 minutes longer on high or until shrimp turn pink and rice is tender.

Serves 12



*Derived from McCormick

Stir-Fried Beef & Broccoli

This dish seriously rivaled take-out and was made in about the same amount of time it would take to order in! Big thumbs-up from the hubs and small thumbs-up from the kids (though I think the kids were all about the Lo Mein egg noodles I made).

Ingredients:

1 Pkg brown gravy mix (I used a low sodium one)
1 cup water
1/4 tsp coarse ground black pepper
1 Tbs vegetable oil
3/4 lb flank or boneless sirloin cut into thin strips
2 cups broccoli florets (I used frozen)
Cooked rice or Asian noodles

Preparation:

Mix gravy packet, water, and pepper in small bowl and set aside. Prepare rice or noodles according to package directions.

Heat oil in large skillet to medium-high heat. Add beef, cook and stir 3-4 minutes. If using frozen broccoli, cook just enough so that is not still frozen, but not cooked entirely. Stir in broccoli and gravy mix. Bring to a boil and reduce heat to low; cover and simmer 5-8 minutes.

Serve over cooked rice or noodles.

Serves 4

*Derived from McCormick

Taco Bake

Every recipe I have that calls for taco seasoning gets substituted for Morton & Basset Mexican Spice Blend.  It's the closest I've been able to get to an authentic Mexican flavor and has been given the thumbs up by my Mexican husband.  If you do not have the Mexican seasoning blend, you can use 1 packet of taco seasoning mix.  This dish was super easy, and I had it on the table in about an hour!  The lettuce and tomato added a nice crisp texture and subtle flavor.

Ingredients:

2 lb lean (at least 80%) ground beef (can also use ground turkey)
1 16oz jar salsa (about 2 cups)
1 1/2 Tbs Mexican spice blend (or 1 1oz pkg taco seasoning mix)
1 15 oz can pinto or black beans drained and rinsed
1 3.8 oz can sliced black olives, drained
1 13.8 oz can Pillsbury refrigerated classic pizza crust
1 Tbs cornmeal
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced tomato (about 1 medium)
1/2 cup sour cream

Preparation:

Heat oven to 400.  In large skillet, cook beef over medium-high heat until thoroughly cooked, stirring occasionally, about 5 - 7 minutes.  Drain.  Stir in salsa and seasoning.  Reduce heat; simmer uncovered 5 minutes.

Stir beans and olives into beef mixture.  Cook until heated through and bubbly.  Spoon into ungreased 13x9-inch glass baking dish.  Unroll dough over filling; sprinkle cornmeal over top.

Bake 13 - 17 minutes until golden brown.  Sprinkle cheese evenly over top; let stand 5 minutes to melt cheese.  Serve with lettuce, tomato, and sour cream.

Serves 8

*Derived from Pillsbury



Asian Sesame Salmon

The first bite of this salmon had the whole family saying, "Wow". Daniela, who is normally my Mikey, did not want to try it at first, but once the bribery kicked in, she discovered how much she liked it! What a super quick, healthy, and filling dish! I'll be making this again and again . . .

Ingredients:

2 tsp toasted sesame seeds

1 tsp minced garlic

1 tsp minced onion

3/4 tsp ground ginger

1/2 tsp crushed red pepper (optional)

1/3 cup of honey

1/3 cup sliced green onions (optional)

2 Tbs soy sauce
2 lbs salmon filet

Preparation:

Preheat oven to 375. Mix honey, green onions, soy sauce, and all of the spices ( with the exception of the red pepper, if using) in a small bowl until well blended. Add red pepper to taste.

Place salmon in foil-lined 13x9-inch baking dish. Spoon honey mixture evenly over salmon.

Roast salmon for 20 minutes, or until fish flakes easily with a fork. Baste with remaining honey mixture after about 10 minutes.

Serves 6

*Derived from McCormick recipes



Penne with Zesty Bolognese

I'm not Italian. I don't even think I have the tiniest bit of it in my family. Makes me wonder where my love for all things pasta and wine comes from. I try to cut back because we'd be eating pasta all the time. they tend to be some of my best "go to" dishes. This one has made it to the top of my list. I guarantee even your pickiest eaters will love it and you will be a dinner hero!

Ingredients:

1 small onion chopped (or about 1/2 to 1 cup prechopped, I buy frozen)

1/4 cup lite zesty Italian dressing
1 lb extra-lean ground beef (you could always use turkey or chicken)
1 15oz can tomato sauce
1 14.5oz can undrained diced tomatoes
3/4 lb of you favorite uncooked pasta
2 Tbs Neufchâtel cheese (or low fat cream cheese, maybe even ricotta)
Grated Parmesan to taste, for serving

Preparation:

In a large skillet over medium heat, cook and stir onions in dressing until crisp-tender, about 5 minutes. Add eat and cook on medium-high until browned, stirring frequently. Stir in tomatoes sauce and diced tomatoes. Bring to a boil. Reduce heat and simmer on medium low for 15 minutes, stirring occasionally.

While meat sauce is simmering, cook pasta according to package directions, omitting salt.

Add Neufchâtel to sauce and stir until melted. Drain pasta. Top pasta with sauce and Parmesan.

Serves 6

*Derived from Kraft recipes

Shrimp Florentine Pasta

My kids love, love, love shrimp, so when I saw this recipe, I got all excited!  A guaranteed success!  I'm going to make this one again, with some changes though. The original recipe said to omit the fat and salt, but I found the fettuccine too dry and it clumped terribly, my suggestion is to add olive oil to the water when cooking.

Ingredients:

8 oz uncooked fettuccine
2 Tbs butter
1 lb large shrimp, peeled & deveined
1 Tbs chopped garlic
1 tsp crushed red pepper (optional)
1 Tbs fresh lemon juice
1/2 tsp kosher salt
1/2 tsp ground black pepper
6 oz fresh baby spinach

Preparation:

Cook pasta according to package directions. Drain well and keep warm.

Melt butter in large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper (if used). Cook until shrimp is cooked through, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach. Cook for about 3 minutes, or until spinach starts to wilt, stirring to combine.

Serves 4

*Derived from Cooking Light

Chicken with Asparagus, Mushrooms and Thyme

This is a wonderful dish to share with just the family or when including friends! The asparagus being crisp tender is perfect with the creamy sauce and earthy mushrooms. I love to serve with mashed potatoes, but rice or noodles are great options, too!

Ingredients:

1 tsp Old Bay seasoning

4 boneless, skinless chicken breast halves (though my kids love it when I use legs!)
2 Tbs olive oil divided
1/2 medium onion, chopped
1/4 lb shiitake mushrooms, thinly sliced (I used baby bellas)
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 Tbs cornstarch
1 1/2 tsp dried thyme leaves, lightly crushed
1/2 tsp dried basil leaves, lightly crushed

3/4 cup chicken broth

2 Tbs white wine
1/2 cup half-and-half

Perpetration:

Sprinkle Old Bay over both sides of chicken. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add chicken and cook 5-7 minutes per side until chicken is done (increase time for bone-in chicken). Remove chicken and cover with foil to keep warm. Add remaining tablespoon of olive oil to skillet and sauté onion, mushrooms, and asparagus for 5 minutes. In a small bowl, mix cornstarch, thyme, and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve.

Serves 4

*Derived from BetterRecipes.com

Creamy Chicken Enchiladas

I've made so many changes to this recipe it doesn't even resemble the original. A couple of bits of information that is good to know 1) if it is an enchilada, it MUST be made with corn tortillas, otherwise it's a burrito with sauce; 2) to get corn tortillas pliable to work with, heat in a skillet set at low.

Ingredients:

1 small onion chopped (about 1/2 a cup if using pre-chopped onion like me)

1 clove minced garlic (or 1 tsp of the jarred minced)

1 lb cooked, shredded skinless chicken breasts (such as Del Real shredded chicken)

1 cup tomato sauce (can use salsa, too)

4 oz cream cheese, at room temperature

1 15oz can black (or kidney beans) rinsed and drained

1 tsp Mexican seasoning (such as Morton & Bassett)

1 cup shredded Mexican blend cheese

8-10 corn tortillas (depends on how full you like them)

Preparation:

Heat oven to 350. Prepare 13x9-inch baking dish by spaying with cooking spray.

Heat large non-stick skillet to medium heat. Add onions and garlic; cook and stir about 2 minutes. Add chicken, 1/4 cup tomato sauce, cream cheese, and Mexican seasoning; mix well and heated through, stirring occasionally.

Spoon 1/4 to 1/3 cup chicken mixture down center of each tortilla and roll-up. Place seam side down in 13x9-inch baking dish, top with remaining tomato sauce and cheese.

Bake 15 - 10 minutes, until heated through.

Serves 4

* Derived from Spread A Little Joy

Arroz Rojo with Beef

Super easy dinner that the whole family loved!  Great leftovers, too!

Ingredients:

3/4 lb lean ground beef
1 chopped onion (about 1 cup)
1 chopped bell pepper (I used green, but any color would add a nice flavor)
1 3/4 cup beef broth or stock
1 8 oz can tomato sauce
1 Tbs Mexican blend seasoning (for a spicier option substitute chili powder)
1/2 tsp garlic powder
3/4 cup uncooked regular long-grain white rice
Shredded cheddar cheese (optional)
Sour cream (optional)

Directions:

Cook beef, onion, and bell pepper in a large skillet until meat is browned. Pour off any fat.

Stir broth, tomato sauce, seasoning, and garlic powder into meat mixture. Heat to boil. Stir in rice. Reduce heat to low and cover, cooking until rice is tender, about 20 minutes. Serve with cheese and sour cream (optional).

Serves 4

*Derived from Kitchen Daily