Spaghetti Olie e Aglio

1 lb Spaghetti Noodles (cook)
1/2 Cup Olive Oil (heat up in a pan)
3 Garlic Gloves (finely chopped)(add to the oil constantly stirring so not to brown the garlic 3-4 min.)

*Drain pasta and transfer it to a serving dish. Pour oil over the top and sprinkle with the parsley.

3 TBSP chopped fresh Parsley


This was good a nice light side dish. I would however add bacon next time.

Chicken Marsala

6 Chicken Breasts (Pound out til even)
1/2 Cup Flour (Add salt and pepper to flour and dredge the chicken breasts)
1/4 Cup Veg Oil (Brown the chicken in the oil)
Remove the chicken from the oil set aside
5 Gloves Garlic
3 Bulbs Shallots (Sweat garlic and Shallots)
1/2 LB Sliced Mushrooms (add to mixture and cook for about a min.)
1 Cup Marsala (Deglaze the pan)
2 Cups Chicken Stock (Whisk into mixture)
2 TBSP Butter (let boil and thicken)

I shredded up the chicken and added it into the pan. I also added about 2oz of cream cheese to help thicken it up.

It was pretty good however I would look for something else to add to it maybe salt pepper or something just to up the taste a little bit.

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

jumbo pasta shells (conchiglioni)

Filling:
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula (I use Spinach, but to each is own)
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Sauce:
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved Italian parsley for garnish

Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.

For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

Weekly Dinners (Just a little Late)

Monday- Grilled fish, corn on the cob and salad
Tuesday- Chicken Kabobs and caesar salad
Wednesday- Steak fajitas
Thurday- Spaghetti and salad
Friday- Chili Dogs

Spinach Cheese Manicotti

Thanks
Meghann Adamson Wernegreen for your contribution add on anytime.

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
(You can also use fresh spinach, which I highly recommend. Substitute 5 ounces or so, sliced into strips.)
1/2 onion, minced finely
1 egg
2-3 teaspoons minced fresh parsley
1 teaspoon pepper
1 teaspoon garlic powder
16 ounces shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (26 ounce) jar spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in half of mozzarella and half of Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. (Towards the end, I had to add a little more mozzarella to "stretch" the filling as I overstuffed the earlier noodles.) Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Wet Burrito's

This recipe came from my husband when we first started dating.

1 lb. Hamburger-Brown and season with Taco Seasoning
1 can Refried Beans
8-12oz Shredded Cheese
Sliced Olives
Enchilada Sauce
8-10 Flour Tortillas

You can either add each ingredient separately onto the tortilla or mix beans, meat and olives together and spread on the tortilla. Top mixture with cheese.

Roll like a burrito and place on an oven proof pan. (I have found that if you spray the bottom with Pam the tortilla will not stick to the bottom.)

Pour Enchilada Sauce over the burritos and top with cheese and olives.

Bake at 350*F for 15 min.

Side note my husband would love this more if I added Spanish Rice so you could also try that.

Weekly Dinners - Amy 4/23-4/29

Just so you know my dinner weeks go from Friday to Thursday and I do my grocery shopping on Fridays. Please help me out here too because I have trouble figuring out side dishes.

Friday-Lasagna, Corn, Salad, Pears and Bread
Saturday-Hamburgers, Country Potatoes, Salad
Sunday-Wet Burritos, Corn
Monday-Tortilla Casserole, Salad
Tuesday-Chicken of some sort haven't found a recipe yet
Wednesday-Steak Salad, Biscuits, Corn
Thursday-Chicken Soup, Salad

Bean and Cheese Tamales Recipe : Sandra Lee : Food Network

Bean and Cheese Tamales Recipe : Sandra Lee : Food Network

Dinners for the week

I think What I am going to do and maybe you guys want to do it as well, I am not for sure how many times a week you cook, but I usually cook most nights if the week accept sometimes we might have leftovers or just eat what ever, but Iam going to try to post what we eat for the week, with the recipe if it is something different so that way you guys can maybe plan your meals also. This way we can change up what we eat once in awhile. I always plan my meals before I go grocery shopping that way I can save money when I am at the store and I am not just throwing whatever in my basket. Me and Jer have been going on a healthy kick now that I have had the baby so that I can lose all my baby weight. I am not liking the idea of still looking 6 months pregnant still. I really want to get back in my clothes. So a lot of my dinners are going to be with chicken, fish or turkey meat. We always use ground turkey now instead of ground beef I will try to remember that when I write my meals down. We even eat turkey burgers now! SO let me know what you guys think if this is a good idea. If you guy don't like it I just won't bother writing my list down. So let me know what you guys think.

Chipotle Shrimp Taco with Avocado Salsa Verde Recipe : Food Network Kitchens : Food Network

Chipotle Shrimp Taco with Avocado Salsa Verde Recipe : Food Network Kitchens : Food Network

Healthified Bean and Salsa Chicken Wrap - Healthified - Eat Better America

Healthified Bean and Salsa Chicken Wrap - Healthified - Eat Better America

Store Bought Lasagna Noodles

I just want to let you all know there are some really good store bought "oven ready" noodles. Look for the "oven ready" on the packaging. Very easy to use and cuts down on prep time significantly. I was asked about taste and they taste no different then the regular noodles that you buy and have to boil.

Store Bought Mandarin Sauce

Ok so I bought the Panda Express Mandarin Sauce it of course does not taste as good as it does when you go to Panda Express however for a good quick and easy alternative to making your own. For which I have not yet found a good home recipe.

Mini Meatloaves Italiano

1 lb. ground beef
2/3 cup Bread Crumbs
3/4 cup Marinara Sauce,
divided 1/3 cup Shredded Parmesan Cheese
1 egg

Prep Time: 5 minutes Cook Time: 25 minutes

Preheat oven to 375°F. In a medium bowl, combine beef, bread crumbs, 1/2 cup pasta sauce, cheese and egg. Mix well with your hands and form into 4 small round loaves; flatten slightly. Place on a baking sheet and cook for 20 minutes. Spoon 1 tbsp. sauce over each loaf and cook for 5 minutes more.

Perfect Partners: Mashed potatoes, Caesar salad

Tuna Cakes

I made these for the first time the other night, they were really quick and easy. I know Katie made them a few weeks ago as well. I made it without the Relish.

Tuna Cakes
What You Need!
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish


MIX all ingredients. Refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Emerils Essence

2 1/2 tsp Paprika
2 TBSP Salt
2 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Onion Powder
1 TBSP Cayenne Pepper
1 TBSP Dried Leaf Oregano
1 TBSP Dried Thyme

Combine All ingredients thoroughly and store in an airtight jar or container.

My version of Mac and Cheese

So I started off with a recipe from Emeril Lagasse but made so many changes that I would say it turned into my own creation.

1 TBSP Butter to butter a 2-quart baking dish

1/2 lb Elbow Macaroni - Cook to al dente

5 TBSP Butter - Melt in a saucepan medium heat (do not let it brown)
6 TBSP Flour - Add it to melted butter slowly until smooth
3 Cups Whole Milk - Slowly whisk into Butter/Flour mixture
Whisking constantly until thick and smooth about 4 minutes
Remove from heat, add following ingredients
1 tsp Salt
1/4 tsp Black Pepper
Pinch Cayenne Pepper

(Here is where the changes come in Emeril's call for 5 oz Cheddar Cheese)

Add in to mixture and stir until all the cheese is melted)
2 oz Velveeta Cheese (cubed)
6 oz Cheddar Cheese (shredded)

add noodles and mix well, and place in the buttered baking dish

(Emeril's says top with Bread Crumbs and 1oz Cheddar Cheese and essence)

Mix together
1/2 Cup Panko
1 tsp Essence (see additional post for recipe)
1/2 Cup White Cheddar (shredded)
Sprinkle on top

Bake at 350*F for about 25 min.
Let stand for 5 min

Garlic-Brown Sugar Chicken

ok I'm trying this one tonight I'll let you guys know how it turns out.

I got this from allrecipes.com

1 3 1/2 pound broiler-fryer chicken cut up
1 Cup packed brown sugar
2/3 Cup Vinegar
1/4 Cup Lemon Lime Soda
2 TBSP Minced Garlic
2 TBSP Soy Sauce
1 tsp Pepper

Place chicken in a 13x9 glass baking dish or seal able bag. Combine remaing ingredients and pour over chicken. Cover and refrigerate for 2-4 hours.
Transfer chicken and marinade to a skillet bring to a boil. Reduce heat and simmer for 45 min. until juices run clear

Tortilla Casserole

3-4 Cooked Chicken breasts (shredded)-Place on the bottom of a 8x11 dish
12-15 Taco size Corn Tortillas (cut into small squares) -Place on top of the chicken

Mix together
1 can Chili no beans
1 can Cream of Chicken
1 small can Corn
1/2 can Black Beans
1/2 Cup Chicken Broth
1/4 Cup Salsa Verde
1 Small Can sliced Black olives

Pour over tortillas and top with 1-1 1/2 cups of shredded cheese
Bake at 350*F for 15-20 min until cheese is melted and sauce is bubbly

Fruit Pizza

Crust
1 Cup Flour
1/2 Cup Butter (softened)
1/4 Cup Powdered Sugar

Mix together until smooth. Flatten either onto a pizza pan or a tart ring. Score with a fork to prevent bubbles
Bake at 350*F for 8-10 min


Sauce
8oz Cream Cheese (softened)(Use only regular cream cheese the ones with less fat will not turn out well)
1/2 tsp Vanilla
1/2 Cup Powdered Sugar

Mix together until combined and smooth

Once the crust has cooled spread the sauce on evenly.

Top with your favorite cut up fruit.

Alfredo Sauce

4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan

Heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, and stir gently.

Alfredo with Bacon

Ok so this is a really recipe.

Wide Egg Noodles (enough for however many people your cooking for)
Alfredo Sauce (I use Classico Creamy Alfredo) However use what you like and if you have a homemade Alfredo recipe please share it with us.
Bacon (I use about 1/2 of a package, but use to your taste)

This takes about 30 min and really takes no prep time. Also would be good on any evening when you had bacon in the morning and you can just cook up a bunch at one time.

Chicken Fried Chicken, Gravy and Bisuits

Ok so here goes for the first post.
Tonight I made CFC with Gravy and Biscuits, I'll give you the recipes and let you know what I think of them. Hopefully you can try them and give us all a little input, or thoughts on how it might be better.

CFC...I got this from All Recipes

6 boneless chicken breasts (I pounded them out a little for more even cooking)

1 egg
....Beat to use as a dredge

30 Saltine Crackers
2 TBSP AP Flour
2 TBSP Dry Potato Flakes
1 tsp Seasoned Salt
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Salt (that was my addition...everything's better with Garlic Salt)
....Put together in a plastic bag or bowl and crush until crackers are course crumbs

1/4 C. Veg Oil
....For frying (you may need to add a little more)

....One by one, dredge the chicken in egg, then place in the bag with the crumb mixture, seal bag and shake and coat. (I did this about 45 min early and let them sit covered in the fridge. The crumb coat seemed to stay on much better)

After heating oil reduce to medium and cook the chicken in a skillet for 15-20 min, turning frequently, until golden brown and juices run clear.

I actually really liked this recipe.....Easy to make and you probably have all the ingredients already. Good flavor, and nice crunch from the crumb coating.


Gravy

There was very little oil left in the skillet about 2 TBSP. So I took a little flour and added it to the left over crumb mixture, then added it slowly to the oil. Once it was somewhat smooth (it will be a little chunky from the crackers) I took 3/4 cup water and 3/4 cup milk mixed together, again added it slowly. Then I let it come to a boil and thicken, stirring constantly. 5 mins later Gravy.

This was ok a little chunky and could use a little bit more seasoning

Biscuits I got this off the back of the Bisquick box

2 1/4 Cups of Bisquick
2/3 cup of milk (I did 1/2 buttermilk 1/2 milk)

....Heat the oven to 450*F
Stir the ingredient together then place on the counter with a little Bisquick mix and knead together about 10 times
Roll the dough out to 1/2 inch and cut out about 9 biscuits
Bake for about 8-10 min.

This was ok also but not bad for something out of the box and was really fast to make
needs a little bit more seasoning maybe salt.

We also added a can or corn with Garlic Salt

All together this took about an hour plus the 45 min just to let the chicken sit.



Let me know how you guys like the recipes written out...Like the chicken or the gravy recipe