Pasta Primavera

I've made this a few times this winter and I LOVE IT! Add shrimp or chicken if you must, but you won't be disappointed either way!

******** 

Ingredients:

• 10 oz. Penne Pasta
• Salt
• 1/4 C Olive Oil
• 1/2 medium sized red onion, sliced
• 1 Large Carrot, peeled and sliced into matchsticks
• 2 C broccoli florets, cut into matchsticks
• 1 medium sized red bell pepper, sliced into matchsticks
• 1 medium sized yellow squash, sliced into quarter portions
• 1 medium sized zucchini, sliced into quarter portions
• 3-4 cloves garlic, minced
• 1 C (heaping) grape tomatoes, halved through the length
• 2 tsp dried Italian seasoning
• 1/2 C pasta water
• 2 Tbsp fresh lemon juice
• 1/2 C shredded parmesan, divided
• 2 Tbsp chopped fresh parsley

Instructions:

1. Bring large pot of water to a boil. Cook penne pasta in s alted water according to package directions, reserve 1/2 C pasta water before draining
2. Meanwhile, heat olive oil in a 12-inch (and deep) skilled over medium-high heat
3. Add red onion and carrot and saute for 2 minutes
4. Add broccoli and bell pepper then saute for 2 minutes
5. Add squash and zucchini then saute 2-3 minutes, or until veggies have nearly softened
6. Add garlic, tomatoes and italian seasoning and saute 2 minutes longer
7. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired
8. Toss in 1/4 C parmesan and parsley then serve with remaining parmesan on top

Recipe From: 

https://www.cookingclassy.com/pasta-primavera/

Tomato Shrimp Spinach Pasta

We've made this a few times now and this time around we omitted the red pepper flakes for the kids' sake. 😊 If you've got tomatoes and spinach to use up - this is your jam!

Ingredients:

• 1 lb shrimp
• 5 tomatoes, chopped into large cubes
• 1 C fresh spinach
• 5 cloves garlic, minced
• 4 T butter
• 1 T olive oil
• 1/4 tsp lemon juice
• 1/4 tsp salt
• 1/2 tsp crushed red pepper (or more)
• 1/4 tsp paprika (one time I tried smoked paprika and that was also good)
• 10 oz fettuccini noodles, or any noodle really
• 1/2 C shredded parmesan cheese

Instructions:

1. Heat a large skillet on medium-high heat. Add 1 T butter and 1 T olive oil, until melted
2. Add shrimp, half the minced garlic - cook for 1 minute 
3. While shrimp is cooking, generously sprinkle paprika and salt over shrimp
4. To skillet with shrimp, add: chopped tomatoes, spinach and remaining amount of minced garlic. Add 1/2 tsp crushed red pepper (or more or none). Mix together well, remove from heat.
5. Cook pasta according to package. Drain, rinse to prevent pasta from getting sticky and mushy.
6.  Add  1 or 2 T of butter to skillet, then add cooked pasta to skillet
7.  Add lemon juice - be sure not to add too much. If using a fresh lemon, depending on size - 1/4 of a small lemon
8.  Season with salt and more crushed red pepper - warm on medium heat until all ingredients are heated through.
9. Serve with shredded parmesan chees

Recipe from: 

https://juliasalbum.com/shrimp-tomato-and-spinach-pasta-in-garlic-butter-sauce/

 I can hardly believe that Halloween is over and Thanksgiving is right around the corner. This year I'm trying to be a bit more adventurous in the cooking department. We had two small gatherings this fall (thanks COVID) so I thought I'd try a new go-to...mac and cheese.

There are so many variations this one seemed the easiest to me (not necessarily the healthiest).

CROCKPOT MAC & CHEESE

Ingredients:

16 oz Elbow Macaroni
1/2 Butter, Cubed
12 oz Evaporated Milk (1 can)
3C Whole Milk
12 oz Velveeta Cheese, Cubed
*4C Sharp Cheddar, shredded
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
Salt/Pepper to taste
Green Onions Chopped - Optional

*Use a block of cheese and shred yourself - SO much better

Directions:

1. Grease crockpot with butter or non-stick spray - I used a crockpot liner - "HELLO EASY CLEANUP"

2. Add evaporated milk, whole milk, velveeta cheese, sharp cheddar cheese, butter, onion powder, garlic power and salt and pepper - mix well.

3. Add macaroni - mix well. Cover

4. Cook on low 2-2 1/2 hours, stir. Cook additional until macaroni is cooked through

5. Garnish with green onion if desired.

**I made this twice in one weekend. First time I followed the recipe to a T, which was to cook the macaroni on the stove until al dente, drain and add to crockpot. I felt that the noodles were over-cooked by the time we ate. However, the second time I made it, since I wasn't sure what time we were eating, I didn't pre-cook the noodles. 

The original recipe can be found: realhousemoms.com 

Creamy Chicken Soup

WOW! Life has definately flown by and it always seems once fall/winter arrive things "somewhat" slow down. Just so I can have this soup in my back pocket for a later date (it was that good) 

INGREDIENTS: 

1 lb (450g) cooked shredded or chopped chicken breast (or rotisserie chicken) 

4 cups (1l) low-sodium chicken broth, or vegetable broth 

2 teaspoons olive oil 

1/2 cup chopped onion 

1 cup diced carrots 

1/2 cup diced celery 

2 garlic cloves, minced 

1 1/2 cups shredded mild cheddar cheese (I used sharp cheddar) 

1 cup cream cheese, softened (I used half a block) 

1/2 cup heavy cream 

1/2 teaspoon kosher salt and fresh black pepper 

2 cups uncooked ditalini pasta (or any other small pasta) 

2 cups chopped spinach (give or take what you fancy) 

1/2 cup parmesan cheese for garnish, optional 

 DIRECTIONS: 

 1. To make the creamy chicken pasta soup: In a large dutch oven, add the carrots, celery, onion, garlic and saute in olive oil until tender and fragrant, about 5 minutes. Add cooked chicken and continue cooking for 3 minutes, stirring regularly. 

2. Add the broth, heavy cream, and cream cheese. Cover and bring to a boil, then cook for 15 minutes.

3. Lower the heat, then add pasta and cheddar and simmer until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted. 

4. Adjust seasoning to taste with salt and black pepper. Serve the creamy chicken pasta soup into bowls and top with extra parmesan cheese if desired. Enjoy! 

 Note: If you like a thinner chicken pasta soup, you can cook pasta on the side and add to the soup at the end and reheat before serving. Also, throw in any other veggies you want! I couldn't decide pasta or potato so I did both - extra hearty! 

 **I made over the course of the afternoon. Once I did step one, I went to step two and didn't add the heavy cream or cream cheese until just before serving. I also didn't add the cheddar, spinach or pasta until half hour before serving. 

 Recipe from: eatwell101.com

Chicken Bruschetta Skillet

I ended up making this twice while I was on maternity leave- it was that good! And so simple!

INGREDIENTS:
-2 chicken. Breasts
-kosher salt and black pepper
-2 tablespoons extra virgin olive oil
-2 cups chopped fresh tomatoes
-2 teaspoons minced garlic
-4 tablespoons cold butter
-1/2 cup fresh basil, chopped

DIRECTIONS:
1. Season chicken with salt and pepper
2. Add olive oil to warm skillet, add chicken
3. Cook chicken 4-5 minutes on each side
4. Once chicken is done, add tomatoes, then basil ribbons, cold butter and garlic

5. Stir
6. Enjoy over pasta or use as a side to something

*When I made I didn't want pasta so I made a side of brown rice instead.

Hot Reuben Dip

Oh my goodness! My how things have changed since my last post! We have moved, joined a new church, had a cute little baby boy, said goodbye to some amazing people...

Since the holidays are upon us maybe I should share a recipe I found and have made twice; once in the oven and once in the crockpot. Both times there has been nothing left to snack on for later.

INGREDIENTS:
- 1/2 pounds diced corned beef
- 1 package (8 oz) cream cheese softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut drained
- 1/2 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon spicy brown mustard
- cocktail rye bread

DIRECTIONS:
1. In medium bowl combine:
      -corned beef
      -cream cheese
      -Swiss cheese
      -sauerkraut
      -sour cream
      -ketchup
      - mustard
2. Spoon into a greased 1-quart dish
3. Bake 350 degrees for 30 minutes until hot and bubbling
4. Serve warm with rye bread

*The first time I made this I used rye bread. The second time was for a work function so I used caraway rye triscuits instead and I made the dip in the crockpot instead of the oven.


Recipe from: http://noble pig.com

Classic Chicken & Dumplings

Today marks the first day in almost two months that I finally have internet again at home. My husband and I moved September 9th from our city-slicker living to country bumpkin living. We've gone back to our 'country roots' and love it!

I haven't had too much time in my packing up in the old and unpacking in the new to do any new recipes. I have, however, made one soup that my husband loved! Sadly, no pictures, so you'll just have to take my word for it.

I'm all about the dumpling so here it is!

INGREDIENTS:

• 1 Tablespoon Olive Oil
• Bone-in, Skin-on chicken thighs (about 2 pounds)
• Kosher Salt & Black Pepepr
• 4 Stalks Celery, Chopped
• 4 Carrots, Chopped
• 2 Onions, Chopped
• 2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• 2 Cloves garlic, chopped
• 2 Bay Leaves
• 2 1/2 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 6 Tablespoons (3/4 stick) unsalted butter, melted
• 1/4 Cup Buttermilk
• 2 Tablespoons Chopped Fresh Flat-Leaf Parsley Leaves (Plus more for serving)

DIRECTIONS:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4-6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5-7 minutes.
3. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25-30 minutes.
4. Discard the bay leaves and transfer the chicken to a plate; let cool. 
5. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
6. Whisk together 1/2 of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each sald and pepper in a small bowl.
7. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8-10 minutes.
8. Make the dumplings:
1. Whisk together the remaining 2 cups of flour, baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. 
2. Whisk in the butter, buttermilk, and parsley.
9. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls.
10. Simmer, covered, until the dumplings are firm, 12-15 minutes.

Serve sprinkled with parsley.

Servings: 6


From: Dawn Perry - September 2013