Southwest Chicken Pasta

This is probably my favorite mac 'n cheese!

- 1 lb penne or corkscrew pasta

- 2 tbsp vegetable oil

- 4 6oz boneless, skinless chicken breast halves, cut into bite-size pieces

- 1 tbsp ground cumin

- 1 tbsp ground coriander

- 2 tbsp chili powder

- salt and pepper

- 1 large yellow onion, chopped

- 3 garlic cloves, chopped

- 1 jalapeno, seeded and chopped

- 2 tbsp unsalted butter

- 2 tbsp all-purpose flour

- 2 cups milk

- 3/4 lb sharp yellow Cheddar cheese, shredded (about 2 1/2 cups)

- 1/4 cup fresh cilantro leaves, chopped

- 1/2 cup fresh flat-leaf parsley leaves, chopped

Bring a large pot of water to a boil.  Salt the boiling water and cook teh pasta until slightly undercooked.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil.  Season the chicken with cumin, coriander, chili powder, salt and pepper.  Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4-5 minutes.  Add the onions, garlic, and jalapenos and continue to cook for 5 minutes.  While the chicken is cooking with the onions, make the cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it.  Cook for 1 to 2 minutes over moderate heat, then whisk in the milk.  When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.  Season with a little salt and pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine.  Transfer to a baking dish and place the broiler to lightly brown.

This is so yummy!!

I had some manchego cheese leftover from a different dish the other day.  I used the manchego cheese and added a chile in adobo sauce.  This became a wonderful adult mac 'n cheese!  As is, the recipe is southwest flavored, but no real "spicy" to it.  A great family mac 'n cheese!

Random trivia:  this is the first Rachael Ray recipe I remember making after Will and I got married, about 3 months in.  I tried to cook like her with all my pots going at the same time.  I accidentally turned on the wrong burner.  I scorched one of our new pots so badly I had to send it back to the company to see if they could fix it.  When they couldn't, they sent me a new pot!

Thai Glazed Chicken Lettuce Wraps

I served these lettuce wraps with the soup in the previous post.  This dish was so saucy yet light, and definitely packed a major taste punch!  It was also so easy!  By the end of this two-dish Thai meal, I felt like both were simple and quite repeat-able!  These lettuce wraps...yyuumm...I am already trying to find a time to make them again!

The question:  are they as kid-friendly as suggested?   Anna-Kate is becoming the typical 4 year old.  She has a diverse palate but is not loving it when things "don't look good."  Once she was coerced lovingly persuaded to take the first bite, she enjoyed it.  I think after continuing to offer them and a little age she will actually admits that she likes them, haha!

- 1 lb chicken breast, cut into thin slices (I cut mine into bite-size pieces)

- grill seasoning (suggested:  Montreal Steak Seasoning), or just salt and pepper would work too

- 2 tbsp vegetable oil

- 2 tbsp minced ginger root

- 4 cloves garlic, minced

- 1 large red bell pepper, seeded and thinly sliced

- 1 cup packaged shredded cabbage and carrot mix (I used shredded broccoli mix, which was tasty as well)

- 3 scallions, chopped on an angle

- 1/2 cup plum sauce  **

- 2 cups basil leaves, loosely packed

- 1 tbsp fish sauce

- iceberg lettuce

- 1/2 seedless cucumber, chopped  (optional for serving, I tried it but no one else did.  Added a little crunch, but not necessary for the flavor)

Sprinkle the chicken with the grill seasoning.  Heat a large skillet to screaming hot.  Add vegetable oil, then the chicken.  Cook chicken, stirring constantly, about 2 minutes.  Add the ginger, garlic, pepper, cabbage and carrot mix, and scallions, and stir-fry for another 2 minutes.  Add sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.  Add fish sauce and turn to coat.  

Place spoonfuls of chicken and vegetable mixture into a piece of lettuce with cucumber and fold over to eat, like a small taco.

** The plum sauce was easily found in the Asian aisle of Harris Teeter or Food Lion or probably most grocery stores!.  When we ate this as a family, I used the plum sauce as directed.  When we ate this with our friends the night before, I did half plum sauce and half Thai Spicy Chile sauce (Thai Kitchen brand).

For me and Will, this quickly went into the favorites pile!  We love anything with a good flavor profile.  We both also love Asian food!  It is an added bonus that I am finding these Asian dishes are not difficult!!  Hope this inspires you to make your own Asian as well!

Thai Chicken Noodle Soup

After too much take out and cheap restaurants, it has felt so good to cook again!  We have been in our new home about 6 weeks; it was time to let this kitchen know what I like to do...cook!  I have a couple new recipes to post, so let's see if I can get them up over the next couple days!

The first is from this weekend.  We had friends over who don't mind when I experiment on them.  My first Thai dishes...YUM!  All four of us pretty much licked our plates and bowls clean!  This soup is such a great, light, refreshing flavor!  And, it was easy and quick!  A must to fix again and to highly recommend to you!

- 2 tbsp vegetable oil

- 1 medium yellow onion, quartered and thinly sliced

- 3 garlic cloves, finely chopped

- 2 poblano or anaheim peppers, seeded and thinly sliced

- salt and pepper

- 1 cup shredded carrots (I used the packaged broccoli slaw mix; it was great too!)

- 6 cups, 1 1/2 quarts chicken broth

- 1 1/2 pounds chicken, cut into bite-size pieces

- 2 small bundles from a 3.75 oz package of bean noodles (recommended:  Kame)  [I found these at Harris Teeter in the Asian food section.]

- 3 tbsp cilantro, finely chopped

- 15 fresh basil leaves, roughly chopped

- 1 lime

Heat a  large soup pot with vegetable oil over high heat.  Cook the chicken through and then transfer to a plate.  Add the sliced onions, chopped garlic, and sliced peppers to the pot.  Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes.  Add the carrots and chicken broth.  Cover with a lid and bring to a simmer.  Once simmering, return chicken to the pot.  Simmer 5 minutes.  Then add bean noodles and simmer 5 more minutes.  Remove the soup from the heat.  Add the basil, cilantro, and juice from one lime.

Yum!  An easy and tasty addition to the recipe box!

Thanksgiving Turkey

Will and I were so excited to tackle the Thanksgiving turkey this year!  And, by excited, I mean we were nervous and happy and a little more nervous and a little excited.  I do love that Will tackled this one with me.  I handle meat, but, well, I am happy to let him handle the meat too!  especially one as large as this!  We watched Rachael Ray and Ina Garten's TV clips on cooking the turkey.  I read the November Food Network magazine stories on the turkey.  We looked up Alton Brown's "fool proof" recipe.  This is where we landed:

Stuffing the turkey with carrots, onion, and celery, as well as a couple sprigs of thyme and a bay leaf.

Season all over with salt, pepper, poultry seasoning, and steak seasoning.  Then butter over the seasoning.

In the oven it goes for browning, cooking and basting!

With help from a budding chef-ette, adding a half cup of white wine to the roasting pan.

Letting that pretty turkey rest!

Then off to Opa and Oma's house to carve the turkey!

- 10-12 lb turkey
- 1 medium onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 ribs of celery, roughly chopped
- 5-6 sprigs of fresh thyme
- 2 bay leaves
- 1 - 1 1/2 tbsp steak seasoning
- 1 tbsp poultry seasoning
- salt and pepper
- 1 stick of butter, softened
- 1/2 cup dry white wine (optional)

Preheat oven to 400 degrees.

Stuff the cavity of the turkey with the onion, carrots, celery, thyme, and bay leaves.  (We put a little extra in the roasting pan surrounding the turkey as well.)

Season the outside of the turkey.  Rub the outside with the soft butter.  Tie the ends of the legs together.

Place in the oven and roast at 400 degrees for 25-30 minutes.  Drop the heat to 325 for 2 more hours, or until a meat thermometer reads 160 degrees.  Remove from oven and tent with foil.  Allow to rest for at least 20 minutes.


This turkey was so great!  We made a gravy with the pan drippings.  It was really good too!  Because of the wine, it was not a traditional Southern gravy, but still good!  The turkey was not as intimidating as feared, and this recipe is definitely worth repeating!

Vegetable Cacciatore Soup

Lately a big bowl of soup with lots of different flavors has been what sounds best to me!  Can you really argue when the ingredients look this pretty?!

I also really like soups that include pasta because then it becomes more toddler friendly.  For me and Will, I serve a bowl full of soup with a spoon full of pasta in the middle.  Anna-Kate gets a bowl full of noodles with soup poured over it (as though the soup is a marinara).  AK thinks she is getting pasta and I get the soup I like!  This one is definitely getting added to my repertoire!

- 1/4 cup olive oil

- 4 medium portabello caps, or 3/4 cups mixed sliced mushrooms, sliced 1/4 in thick

- 2 tbsp thyme

- 1 medium zucchini, halved lengthwise, seeded and sliced into half-moons  (I used a small zucchini and a small squash)

- 1 red bell pepper, quartered lengthwise and sliced 1/4 in thick across

- 1 cubanelle pepper, halved lengthwise and sliced 1/4 in thick across

- 1 red onion, quartered lengthwise and thinly slice

- 4 cloves garlic, thinly sliced 

- 1 red chili pepper, thinly sliced, or 1 tsp crushed red pepper (optional)

- salt and pepper

- 2 tbsp tomato paste 

- 1/2 cup white wine (optional)

- 1 cup vegetable or chicken stock

- 1 can tomatoes (I used crushed tomatoes; RR said to use San Marzano tomatoes) 32 oz

- a few leaves of basil, torn  (I didn't have, would have been great but also great without)

- 1 pound penne (or the toddler-chosen shells)

- 1 cup grated Pecorino Romano or Parmigiano Reggiano

- 1/2 cup flat leaf parsley, finely chopped  (I didn't use...one day I will have fresh herbs at my finger tips.)

Heat the EVOO over medium-high heat.  Add the mushrooms and brown, 10-12 minutes.  Add the thyme, zucchini, onion, garlic, peppers, salt and pepper.  Partially cover and cook for 7-8 minutes more, stirring occasionally.  Add the tomato paste and stir until fragrant.  Add the wine, if using, and reduce by half.  Add the stock and tomatoes.  Bring to a bubble; then reduce the heat to a low simmer.  Stir in the basil; reduce for 30 minutes, until the tomatoes are broken down and the sauce thickens a little.  

Cook the pasta 'til al dente.  (about one minute less than package directions)  Toss the cheese with the pasta (I also tossed with a little butter).   

Serve the soup in a shallow bowl with a scoop of noodles on top.

Thank you to Rachael Ray for another great recipe!  A healthy, vegetable-filled, pretty, delicious recipe!

Baked Eggs Florentine

This dish is super affordable, so pretty, and soooo yummy! (and took me less than 30 min to make, so nice on a busy day!) I nicknamed it "green eggs and ham" to add excitement and interest for my toddler.

- 1 10 oz box frozen spinach
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 large garlic clove, chopped
- 4 fresh thyme sprigs, leaves stripped and finely chopped (I used dried thyme)
- salt and pepper
- 3/4 cup chicken stock
- 1/2 cup heavy cream or half-and-half
- ground nutmeg
- 1/2 cup shredded or grated gruyere cheese

Preheat the oven to 450.

Place the spinach on a plate and microwave on high for 6 minutes to defrost. Heat a medium skillet over med-high heat with the olive oil and butter. Once the butter melts, add the onions, garlic, thyme, salt, and pepper and cook, stirring frequently, for 4-5 minutes.

While the onions are cooking, place the defrosted spinach in a clean kitchen towel and squeeze out the excess liquid. Add the spinach to the onions, break it up with a spoon, then add the chicken stock, heavy cream, and a little nutmeg. Bring it up to a simmer and cook until its creamy and thick, a couple of minutes. Transfer the spinach mixture to a baking dish (my 9x9 was perfect). With the back of a spoon, create 4 divots in the spinach. Crack one egg at a time into a shallow cup or ramekin, then gently slide an egg into each divot in the spinach. Season the eggs with a little salt and pepper, sprinkle with the cheese and bake for 10 minutes for runny yolks and about 15 minutes for a really firm egg.Thank you Rachael Ray for another wonderful recipe! (Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds)

Smoky Roasted Eggplant Pasta

This is soooo good! I served this for a friend's birthday, over wheat pasta with an italian breaded chicken. It was the healthiest chicken parm ever! This pasta could be served with or without the protien. And, the bonus, Anna-Kate loved it!

- 1 medium firm eggplant, halved lengthwise
- 1 head garlic (I didn't have fresh garlic so just seasoned the egglant with garlic powder)
- 2 red bell peppers, roast yourself or use store-bought roasted red peppers
- (28 oz) fire-roasted tomatoes
- pasta of choice

Preheat oven to 425.

Drizzle eggplant with evoo. Season with salt, pepper, oregano. Place face down on baking sheet. Cut ends off garlic to expose cloves. Drizzle with evoo, season with salt and pepper. Wrap in foil and place beside eggplant. Bake for 40-45 minutes

Bring pot of water to boil, with salt in the water. Cook the pasta 10-12 minutes, to al dente. Reserve 1/2 cup of the starchy water.

Scoop egglant flesh from the skin, adding to a food processor (blender). Add roasted peppers, garlic. Puree.

Heat tomatoes in sauce pan over medium high heat. Crush tomatoes with potato masher. Stir in vegetable puree and starchy reserved water. Heat through. Toss with pasta and serve!

So healthy and so yummy! Thanks Rachael Ray!

Beef Pot Pie Wedges

This recipe is so easy and so yummy, very flavorful! I have made this as the recipe suggests in individual servings in wedges as well as an actual pot pie. Both were great! Butter beans go great alongside it, since they have a potato-like texture/taste.

- 2 tbsp evoo

- 1 2/3 flat iron or skirt steak cut into bite-size pieces (I have also bought lean stew meat)

- 2 tbsp butter

- 8 white mushrooms caps, sliced (fresh is best but I do buy pre-sliced)

- 1 small onion, finely sliced

- 1 clove garlic, finely chopped

- 1 tbsp all-purpose flour

- 1/2 cup beef stock

- 1/2 cup frozen peas

- 2 tbsp Worcestershire sauce

- salt and pepper

- 1 package (2 pieces) pie crusts

- 1 egg, lightly beaten

Preheat oven to 425.

Heat the evoo over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer the beef to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for two minutes. Add the garlic and onion to the skillet and cook until soft, about 5 minutes. Sprinkle in the flour, stirring, and cook for about one minute. Stir in the beef stock, peas, and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2-3 minutes. Season with salt and pepper. Remove from heat.

Unroll the pie crusts and halve them. Divide the meat among the four pie pieces, placing a mound on one side of each piece, leaving a small border. Brush the edges of each pie crust with the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops with more of the egg. Transfer to a baking sheet. Bake until golden brown, about 10 minutes.

So good!

I have made the filling. Transferred to a casserole dish. Place one pie crust on top. Bake 'til crust is golden brown. Both ways are fantastic! Thank you Rachael Ray for yet another amazing recipe!

Honey-Lime Chicken

This recipe is a staple in our home! It is super healthy, amazingly tasty, and a must for you to try!

- the juice of one lime
- 2 tbsp honey
- 1 tsp cumin
- a handful of cilantro, chopped
- 2 tbsp EVOO
- 4 boneless, skinless chicken breasts
- 1 tsp steak seasoning blend, or salt and pepper

Combine lime juice, honey, cumin, cilantro, evoo in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in marinade and set aside for 10 minutes (or a few hours).

Grill chicken or bake; it's great either way!

taken from Rachael Ray's Classic Rachael Ray 30-Minute Meals, the All Occasion Cookbook

Cheesy Hash Brown Chili

If you like chili and you like cheesy, you are going to love this!! This is from Rachael Ray's Yum-O collection (her family-friendly recipes); I served it to my 7, 11, 13 year old cousins and they loved it! Definitely worth trying. I think it would also be a great hosting dish.

- 2 tbsp EVOO
- 1 onion chopped
- 2 tbsp chili powder
- 2 tsp cumin
- 1/4 cup tomato paste
- 1 lb ground beef
- salt and pepper
- 1 can red kidney beans (15 oz), drained and rinsed
- 1 can diced tomatoes (15 oz)
- 1 bag frozen shredded hash brown potatoes (1 lb)
- 1 cup shredded cheddar cheese

Preheat the oven to 400 degrees.

In a large saucepan, heat the EVOO over medium heat. Add the beeef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.

Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8x11 baking dish (or you can see from picture, I used only the one iron skillet for the entire process).

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

German Cheddar and Beer Fondue

This is really good! I don't like beer, but I love this! The only drawback to this recipe is that it is kinda expensive for my budget.

- 10 oz or 2 1/2 cups shredded shapr Cheddar
- 1/4 to 1/3 pound, 4-6 ounces Gruyere, shredded
- 1 tbsp all-purpose flour
- 1 cup German lager (example: Sam Adams lager)
- 2 tbsp spicy brown mustard
- a few drops hot sauce
- a few drops Worcestershire sauce

Suggested For Serving:
- 1 1/2 lb cubed or thick sliced and browned wursts: knock, brat, or brot
- 1 pkg mini party franks
- 1 head cauliflower, separated into florets
(- 1 small jar mini Gherkin pickles)
(- 1 small jar pickled onions)
- 1 small loaf rye, pumpernickel or sour dough bread, cubed


Combine cheese in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat ot simmer and add cheese in handfuls. Stir constantly, melting cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fullly, stir in the mustard, hot sauce, Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2 inches of water to a boil and blance the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tbsp butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections iwth dishes of pickles, onions, and cubed bread.

Chocolate Cups with Whipped Cream

- 4 demitasse cups
- 2/3 cup whole milk
- 1 egg
- 2 tbsp sugar
- a pinch of salt
- 1 cup semisweet chocolate chips
- 2 tbsp hazelnut liquer or dark rum
- 1 cup whipping cream
- 2 tbsp sugar

Heat milk in a small pan over moderate heat until it comes to a boil.

Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liquer. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend one minute, until smooth.

Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.

Top each chocolate cup wiht a dollop o fcream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.

*Admittedly I have never garnished with edible flowers, but sounds super cute. Can' you see that at an afternoon tea with a few girl friends?!

Greek-style Seafood Sauce

- 1 cup thick Greek yogurt
- 1 clove garlic, finely chopped or grated
- 1 tsp cumin
- 2-3 tbsp dill relish
- a little lemon juice

Mix together the yogurt, grated garlic, cumin, dill relish, and lemon juice.

Delicious!

Greek Fried Fish

- EVOO for frying
- salt and black pepper
- 2 cups flour
- 3 eggs, beaten
- 2 cups bread crumbs
- zest of 1 lemon, juice of lemon, divided
- 1 tbsp dried oregano
- 1 tbsp seafood seasoning, like "Old Bay"
- 4 tilapia filets

Put a large skillet over medium-high heat with 1/2 inch of EVOO in the bottom of the pan. Set up three dishes on the counter. Fill one with flour, one with the beaten eggs, and the last with breadcrumbs, lemon zest, oregano, and seafood seasoning, mixed well.

Season the tilapia filets on both sides with salt and pepper, then dip them in the flour, then in the egg, and finally int he breadcrumb mixture.

Once the EVOO is hot, cook the tilapia until golden brown on both sides and cooked through, about 2 minutes on each side.

Serve with this Greek-style sauce. So wonderful!