Chicken and Farfalle Alfredo

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I’ve been spending lots of time on Tasty Kitchen and found this delicious and easy recipe.  Tasty Kitchen is affiliated with the Pioneer Woman and has tons of wonderful, user-submitted recipes so if you have some time, have a look!

This recipe is super easy and can be probably made up and on the table in 30 minutes.

Bowtie Pasta and Chicken

Chicken and Farfalle Alfredo

12 ounces farfalle pasta (Bowties)
4 tbsps butter
2 boneless, skinless chicken breasts
salt and pepper to taste
2 cloves garlic, minced
3/4 cup white wine
1/2 cup half and half
3 tbsps heavy cream
chicken broth ~ may need of sauce becomes too thick
3/4 cup grated Parmesan cheese
2 tbsps fresh parsley, minced

Cook pasta according to pkg directions. Drain and set aside.

Salt and pepper chicken breasts on both sides. In a large skillet, heat 2 tbsps butter. Add the chicken breasts and cook until golden on both sides and cooked through so that no pink remains. Remove from the skillet and slice into thin strips. Set aside.

Add additional 2 tbsps butter to skillet and then add the minced garlic. Stir the garlic to avoid burning. If it burns, start over. Pour in the wine and let it bubble and reduce for 2 minutes. Add the half and half, cream, and extra salt and pepper, if desired. Whisk until all combined. Allow to heat up and thicken for a few minutes. If it gets too thick, use some chicken broth to thin.

When the sauce looks good, remove from the heat and add the Parmesan to the sauce then put the farfalle i right on top of it. Toss to combine. Add the chicken and continue tossing until it is all combined. If it’s too thick for oyur taste, add a bit of chicken broth to thin.

Adjust seasonings if needed. Top with the minced parsley and serve while hot.

I had some leftover and Mr. Meat Eater heated it up the next day and said it tasted just as good.

Makes 4 servings.

Happy Cooking!

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Easy Baked Cod

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As far as fish goes, cod is one of my favorites.  I think it’s because you can add almost anything to it and it tastes delicious.  This recipe is super easy which is my favorite thing.  The recipe came from Allrecipes.

I ended up using up Town House crackers instead of Ritz and it worked out fine ~ really any kind of butter crackers will work.

Cod 1

Cod 2

Easy Baked Cod

2 tbsps butter, melted
1/2 sleeve buttery crackers, crushed ~ such as Town House, Ritz, etc.
2 tbsps butter
1 lb cod
1/2 lemon, juiced
1/4 cup white wine
1 tbsp chopped fresh parsley
1 tbsp chopped green onion
1 lemon, sliced or cut in wedges

Preheat oven to 400º.

Mix the 2 tbsps melted butter and the crushed crackers. Set aside.

Place 2 tbsps butter in a baking dish and place in the oven to melt. When butter has melted, remove from the oven and coat both sides of the fish by rolling in the melted butter in the dish.

Bake the cod in the dish for 10 minutes.

Remove from the oven and top with the lemon juice, wine, and cracker mixture. Put the dish back in the oven and bake about 10 minutes more or until it flakes easily.

Garnish cod with chopped green onions and parsley and serve with lemon.

Makes 4 servings.

Happy Cooking!

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Barefoot Contessa’s Country Omelet

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Egg dishes like this are one of my favorite things to make ~ especially when I don’t feel like cooking.  This is an easy dish to put together and to use up whatever you have in your refrigerator.

Ina’s recipe calls for bacon but Mr. Meat Eater hates bacon in anything and will only eat bacon as a slice of bacon for breakfast.  So, instead of bacon I used mushrooms which gave that bit of meatiness I like in omelets and frittatas.

This is perfect for 2 or even three if you are light eaters.  You must use a pan that can go in your oven so be careful when grabbing the handle to bring it out of your oven.

FrittataFrittata 2

Barefoot Contessa’s Country Omelet

1 tbsp olive oil
5 or 6 mushrooms, cleaned and sliced
1 cup diced Yukon Gold potatoes
salt and pepper
5 extra-large eggs
3 tbsps milk
1 tbsp butter
1 tbsp chopped fresh chives

Preheat oven to 350º.

Heat olive oil in a 10-inch skillet over medium heat. Add potatoes and mushrooms to the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8-10 minutes or until potatoes are tender and browned, stirring occasionally to brown evenly. Remove to a plate and set aside.

Meanwhile, in a bowl, beat the eggs, milk, some salt and pepper to taste together with a fork. Wipe pan of any leftover oil. Add the 1 tbsp butter, lower temperature to low and pour in the eggs. Add the potatoes/mushroom mixture and chopped chives evenly over the eggs.

Place the pan in the oven for 8-10 minutes or cook until the eggs are set.

Divide in half and serve hot.

COOK’S NOTE: If you would prefer bacon instead of mushrooms, cook chopped bacon in the pan first, remove, and continue with the potatoes.

Makes 2-3 servings

Happy Cooking!

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Chinese-Style Noodles

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Happy New Year!

New year ~ new start on my blog.  After a loooooong time away with a never-ending headache and some other problems, I’m back.

A couple of housekeeping things:

My daughter may be making some posts here this year.  She is an awesome baker and wonderful cook.  I don’t know what I would have done without her over Thanksgiving and Christmas.  We would have been eating TV dinners, I think.

I turned A Recipe A Day off on Facebook when I started getting notices from Facebook that I should pay to promote my page.  I posted there a day or two ago so we’ll see how it goes.  If you want to post there, it’s back up 🙂

I like this blog to be a positive place and only once in a great while do I rant on something food related.  From now on, nasty comments will be automatically deleted.  Questions about the recipes here are always welcome and I can be reached at a_recipe_a_day at yahoo dot com with anything you don’t want to put in the comment section.  Nastiness in my email will be deleted as well.

I will be having some new Gooseberry Patch giveaways this year!  There will be TWO giveaways at the end of January.

I still get emails asking about our dogs so here are a couple of new pictures:

A Zippy Mad Dog #2

I have not been doing much cooking for the past couple of months.  It was really the last thing I wanted to do, so I didn’t.  I started feeling better around Christmas and I received a bunch of new cookbooks that I have been pouring through.  I am also really, really addicted to Pinterest and I spend lots of time there.

When we lived in Hawaii and Mr. Meat Eater was out to sea all the time, the kids and I ate very little meat.  I used to throw together Chinese noodles and whatever I had on hand and stir fry it all up.  I have a bunch of ham leftover from Christmas so I was trying to think of a way to use it other than things I usually make.  I came across a recipe on Pinterest from a site called foodreviews.info that I used as a guide and made my old Chinese-style noodles but I made them spicy.

As with all stir fry recipes, get all the chopping done and gather all ingredients BEFORE starting to cook.  Yes, I know that linguine is NOT a Chinese noodle but it works for me 🙂   Use whatever makes you happy!

Chinese-Style Noodles

Spicy Chinese-Style Noodles

1/2 box linguine ~ you can use spaghetti
1 large carrot cut into matchsticks about 1 inch long
a couple of handfuls of shredded napa cabbage or regular green cabbage ~ I used regular
any cooked, leftover meat cut in small pieces
2 cloves garlic, minced
2 green onions, chopped
2 tbsps oyster sauce
4 tbsps soy sauce ~ I used more
2 tbsps chili and garlic sauce ~ can be found in the Asian section at the grocery store; this is SPICY so use less if you don’t like spicy or leave it out altogether;  I think there is also a sweet chili sauce version so that is an alternative

Boil the linguine until done, drain and set aside.

In a large frying pan or wok, put a couple of tbsps of oil in the pan (I used olive) and let it get hot. Turn heat down a bit and put the garlic and meat in the pan and stir until meat is heated up. Be careful not to let the garlic burn or it will taste awful.

Add the cabbage and the carrots and half of the green onion and stir until crisp tender.

Add noodles, soy sauce, oyster sauce and chili sauce and stir until well mixed.

Plate and sprinkle the rest of the green onions over the top.

Serve with extra soy sauce.

Makes 2 lunch/dinner main servings or 3/4 side servings.  This is an easy recipe to scale up.

Happy Cooking!

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Baked Fish Sticks

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Don’t forget to comment HERE for a chance to win a copy of a Gooseberry Patch cookbook.  The giveaway ends tomorrow at midnight.

A Print Friendly Note:   I just noticed that on print friendly, if you hover over any part of the recipe you don’t want to print, it highlights and you can delete unnecessary parts.  I usually just print the recipe and delete all the other stuff.

We love fish sticks and I’m always looking for a made from scratch recipe that isn’t fried and I think I finally hit on one we really like.  I want to say I found this recipe in a Southern Living cookbook but I’m not positive.

I used cod in this recipe but you can use your favorite fish.  I like using a thicker fish and we like cod so that’s why I chose it.  The recipe is easy and I made my homemade tartar sauce and I also made cocktail sauce by mixing ketchup and horseradish to taste.

Baked Fish Sticks

Breading:
8 bread slices ~ I did not cut off the crusts
1/2 cup Parmesan cheese
2 tsps grated lemon rind
1/2 tsp freshly ground pepper

Fish:
Cooking spray
1 tbsp canola oil
2 lbs cod or other white fish such as flounder
1/2 tsp salt
2 large eggs
2 egg whites
1/2 cup milk ~ I used 2%
Breading mix

Mix all breading ingredients together and set aside.

Spray a jelly-roll pan with cooking spray then coat the bottom of the pan with the canola oil. I used a brush to spread it over the bottom of the pan.

Rinse fish in cold water and pat dry. Sprinkle with salt on each side and cut into strips.

Beat eggs, egg whites, and milk in a shallow pie plate until well blended.

Place the breading mix in a ziplock bag.

Dip the fish into the egg/milk mixture then add to breading bag and shake carefully until coated. Place prepared fish on prepared pan. Repeat with all the fish strips.

Bake at 400º for 15-20 minutes or until breaded fish strips are golden.

Serve immediately with your favorite sauces.

Makes 6-8 servings

Happy Cooking!

Cajun Chicken Pasta

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I found this recipe on Skinnytaste and it is so good you won’t know you’re eating a skinny version of cajun chicken pasta.  The only thing I did differently was to use regular linguine instead of Dreamfields.  I just cannot get used to Dreamfields so I’ll stick to the regular.  I think whole wheat pasta would work, too, but whole grains bother my gout so I just stick to regular.

If you haven’t been to Skinnytaste ~ take a look!

Lighter Cajun Chicken Pasta

8 ozs uncooked linguine
1 lb chicken tenderloins
1 to 2 tsps Cajun seasoning ~ use more or less if you like
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free, low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsps light cream cheese
fresh cracked black pepper
2 scallions, chopped
salt to taste
Cooking spray

In a small blender, mix mix milk, flour, and cream cheese and set aside. Make sure all veggies are prepped. Season chicken tenderloins with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to the package.

Heat a large skillet over medium-high heat; spray with cooking spray and add half of the chicken. Cook until no pink remains and set aside on a plate. Repeat with the other half of chicken. Set all chicken aside.

Add olive oil to the skillet and reduce to medium; add bell pepper, onion, garlic to skillet and saute for 3-4 minutes.

Add mushrooms and tomatoes and saute for 3-4 minutes or until all veggies are tender. Season with 1/ tsp salt, garlic powder, and fresh black pepper.

Reduce the heat and add the chicken broth and pour in the cream cheese,flour/milk slurry and stir for about 2 minutes.

Place the chicken back in the skillet, adjust salt and Cajun seasoning if needed.

Add the linguine and toss to coat the linguine.

Sprinkle the green onions over the top and serve.

Makes 4-6 servings.

Happy Cooking!

Grilled Chicken Tacos

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Yesterday I posted a recipe for chicken tacos that used a crockpot so today I am posting another version that uses grilled chicken.  This recipe is a little spicy but not too bad ~ just go easy on the red pepper flakes if you don’t like spicy.

I mixed up the rub and dumped it in a ziplock bag, added the chicken and smooshed it around to cover the chicken.  We had a thunderstorm when dinner time rolled around so I used my stove top grill pan to grill the chicken and it worked fine.

Grilled Chicken Tacos

2 tbsps chili powder
2 tbsps cumin
1 tbsp paprika
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
1 tbsp packed brown sugar
2 tbsps olive oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and pounded thin
16 soft taco size tortillas

Combine the chili powder, cumin, paprika, red pepper flakes, salt, pepper, and brown sugar in a small bowl. Mixture will look moist but will be crumbly.

Rub this mixture over all sides of the chicken breast and refrigerate for up to 1 day.

Grill chicken until thoroughly cooked and no pink remains. Let cool for 5 minutes and slice into thin strips.

Serve with warm tortillas and your favorite toppings.

Makes 6-8 servings

Happy Cooking!

Slow Cooker Chicken Tacos

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I love my crockpot!  In the summer, it gets so hot here that using the crockpot makes so much sense.  I found this recipe on Tasty Kitchen, which is affiliated with The Pioneer Woman.  There are loads of great recipe there.  I actually think this recipe was pinned on Pinterest and led me back to Tasty Kitchen but I couldn’t swear to it.

This recipe is super easy and it tastes great.  I would think you could use the chicken for enchiladas, nachos, etc. I did not add the cream cheese or the cheddar to the crockpot so mine were not creamy. I prefer to put my cheese on separately.

Tomorrow I’ll be posting a recipe for grilled chicken tacos!

Slow Cooker Chicken Tacos

1 1/2 lbs boneless, skinless chicken breasts
8 oz can enchilada sauce
4 tsps taco seasoning
1/2 tsp hot sauce
1/4 tsp black pepper
2 ozs cream cheese
1 cup grated cheddar cheese
8 soft taco size flour tortillas

Place chicken in slow cooker and add the enchilada sauce, taco seasoning, hot sauce, and black pepper.

Cook on LOW for 5-7 hours or until chicken is easily shredded with 2 forks. After shredding, add in the cream cheese and cheddar cheese if using and cook until melted.

Serve with all your favorite taco toppings.

Makes 4 servings

Happy Cooking!

Cinnamon Roll Casserole

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I forgot to mention in my last post that the picture of my daughter was taken by my friend, Ann, who I think missed her calling as a photographer. She took some great pictures!

I also wanted to mention that my picture of Zippy seen here can also be seen on Touch of Home Petsitting Blog!  That picture always makes me laugh.

I found the recipe for this breakfast casserole on Pinterest and it’s from The Dishy Decorator and we loved it.  It’s really more like a cinnamon roll French toast.  It’ perfect by itself but adding bacon or sausage and fruit would round it out.  It also couldn’t be easier to make.

Cinnamon Roll Casserole

1 tbsps melted butter
2 cans Pillsbury refrigerated cinnamon rolls with icing (8 in a can)
4 eggs
1/2 cup heavy cream
2 tsps cinnamon
2 tsps vanilla
1 cup chopped pecans
1/4 cup real maple syrup

Heat oven to 375º and pour melted butter into a 13×9 glass baking dish.

Separate rolls from the cans and cut each roll into 8 pieces and place in dish over melted butter.

In a small bowl, mix eggs, heavy cream, cinnamon, and vanilla until well blended and pour over the top of the rolls in the dish. Sprinkle with pecan pieces and drizzle with the 1/4 cup syrup. I did not use the pecans and I just eyeballed the syrup and it worked out fine.

Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes.

Meanwhile, remove metal tops from the icing and heat in the microwave for 10 to 15 seconds at 50% power or until the icing is pourable.

Drizzle over the top of the cooled rolls.

Happy Cooking!

Homestyle Pot Roast from The Christmas Table

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This recipe is #2 from Gooseberry Patch’s The Christmas Table Cookbook:

Yesterday my sense of taste came back most of the way and I’m so glad I was able to taste this pot roast because it was awesome!!  Mr. Meat Eater was practically drooling when he came home from work and smelled this!   It was easy to make and since everything was made together, all I added was biscuits and dinner was done!

If you would like a chance to win a copy of The Christmas Table, please go to THIS POST and post in the comment section that you want to win ~ giveaway ends June 5 at midnight!

Homestyle Pot Roast
Submitted by Karen Crosby, Myrtle Beach, SC

1 large oven-safe roasting bag
1/4 cup flour
2/3 cup water
1 oz pkg onion soup mix
4 redskin potatoes, quartered
1 large onion, quartered
16 oz pkg baby carrots
chopped fresh parsley, optional

Shake flour in the roasting bag and place the bag in a 13×9 pan. Add water and soup mix to the bag and squeeze to combine with the flour.

Add the roast to the bag and turn the roast around to coat with the flour mixture. Place potatoes, onions, and carrots around the roast.

Close the bag with the tie that comes with the bag. Cut 6 slits in the top of the bag and tuck end into pan.

Bake at 325º for 2 hours (mine went about 2 1/2 hrs since I was busy) or until the roast reaches your desired degree of doneness.

Sprinkle with parsley if desired.

Makes 6 to 8 servings.

Happy Cooking!