Caesar Chicken Pasta

I really like the flavor of Caesar dressing so I will almost always try recipes that use it.  sometimes they work and sometimes they don’t.  This time it worked great!

This recipe is very easy and can be made at the last minute.  My changes are listed in the ingredients.

Caesar Chicken Pasta

2 thin skinless, boneless chicken breast halves, sliced in strips
1 (8 oz) bottle Caesar dressing, divided ~ I used light
2 green onions, thinly sliced
1 (10 oz) pkg frozen sugar snap peas ~ i put in microwave for a minute so they would cook faster in the pan
1 carrot, thinly sliced
1 cup fresh spinach, torn ~ I used whole baby spinach
8 oz farfalle (Bowtie) pasta, cooked

In a large skillet, saute chicken in 3 tbsps Caesar dressing until almost done ~  I added a couple more tbsps dressing as it was cooking. Add green onions, peas and carrots to the chicken in the skillet and cook, stirring occasionally, until veggies are crisp tender or to your liking. Add spinach and cook until it wilts ~ about 2 minutes or so. Toss with the cooked pasta and pour a few tbsps over all while mixing.

Serve with extra Caesar dressing.

Makes 2-3 servings.

Recipe from the cookbook  It All Begins with Breakfast…

Happy Cooking!

Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!

THIS GIVEAWAY HAS ENDED!

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Yup!  A brand spanking new Gooseberry Patch cookbook giveaway.  I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook.  The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team!  Scroll down past the recipe for all the contest particulars!

I absolutely LOVE teriyaki burgers.  When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers.  That being said, I loved this recipe.  The flavor is out of this world good and it’s very easy to put together with no weird ingredients.

I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it.  Mr. Meat Eater did and he gave it two thumbs up.  I run hot and cold on mayo-based sauces on my burgers so I just left it off.  We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger.  I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice.  If you like the Banzai burger at Red Robin, this one is very, very similar.  Just add lettuce and tomato if you want.

Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA

1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill

In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.

Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.

Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.

Spread the mayo mixture on the bottom bun and top with a patty,

Makes 6 burgers.

GIVEAWAY

THIS GIVEAWAY HAS ENDED!

This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25.  I will pick a winner on 4/26 and notify the winner by email.

You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts 🙂
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.

If you have any questions, contact me at girard.nancy at yahoo dot com.

To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking

Happy Cooking!

Cranberry~Horseradish Pot Roast

What?  Cranberry and horseradish?  It sounds like a very weird combination but it really works.  It’s just plain delicious!  Even the original recipe has a note that says not to let the unusual ingredients stop you from trying this recipe.  The horseradish is what drew me to this recipe.  I LOVE horseradish!

There is an option in the recipe to roast in the oven or on the stove top.  I chose to roast in the oven just because it’s easier.  I hope you give this recipe a try!

Cranberry~Horseradish Pot Roast

1 (3-4 lb) pot roast
1 large onion, chopped
1 (5oz) jar horseradish
1 (15 oz) can whole berry cranberry sauce
Salt and pepper to taste

In an ovenproof Dutch oven, brown the roast and chopped onions in a couple of tbsps of oil. After browning, spread the horseradish and cranberry over the roast in the pot. Salt and pepper to taste.

Cover and cook on the stovetop or in the oven at 350º for 3 to 3 1/2 hours.

Makes 6-8 servings.

Adapted from Moss, Marshes, and Memorable Meals

Happy Cooking!

Broiled Scallops

For such a simple dish, these scallops are really delicious.  And easy.

The recipe called for the tiny bay scallops but I had bought the large sea scallops so I just doubled the butter ~ not the other ingredients ~ and added broiling time.  I served them with wild rice and fresh bread.

Broiled Scallops

1 1/2 lbs bay scallops ~ I used sea scallops
1 tbsp garlic salt
2 tbsps butter, melted ~ I used 4 tbsps butter, melted
2 tbsps lemon juice

Heat broiler ~ mine can heat to hi or low so I used hi.

Rinse and dry scallops and place in a shallow baking dish. Sprinkle with garlic salt, melted butter, and lemon juice.

Broil 6 to 8 minutes or until scallops turn golden. I broiled mine for 20 minutes since they were quite large.

Remove from the broiler and serve with extra butter if desired. I just spooned butter from the dish over the scallops and the rice.

Makes 3-4 servings.

Adapted from Allrecipes

Happy Cooking!

Creamy Tomato Pesto Soup

This soup is just divine!  I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone.  Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.

It is super easy to make.  If you don’t have a stick blender, you can just eat it as is and it will be just as delicious.  I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.

Creamy Tomato Pesto Soup

2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.

Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.

Using a stick blender, blend until smooth. If no stick blender is available, serve as is.

Serve with crackers or garlic bread if desired.

Makes 4 servings.

Adapted from Paws-itively Good Chow

Happy Cooking!

Beefy Chili

I’ve said it before and I’ll say it again ~ I am not a fan of chili.  Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.

This recipe is very different from others in that there are no ingredients like onions, pepper, etc.  So in that way, it’s more like a stew I guess.  It’s really quite good and super easy to make.

Chili is still not a favorite but I will make it again so that’s something!  I found the recipe over at Southern Living.

Beefy Chili

4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional

In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.

Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.

Serve with cornbread and toppings if desired.

Makes 4-6 servings.

Happy Cooking!

Barbecue Baby Back Ribs in the Slow Cooker

Don’t forget to sign up for the Gooseberry Patch giveaway.  Comment HERE on this post to be entered.  Giveaway ends on Thursday!

I know ~ we have a great smoker so why did I put the ribs in my slow cooker?  It was cold and Mr. Meat Eater will only smoke ribs that have a rub on them that is too spicy for me.  And I like them saucey.  So I searched around for a recipe that would meet my criteria and found one on the Betty Crocker site with the one review I was looking for ~ the meat stays on the ribs.  I really don’t like it when the meat falls off the ribs.  Must be the cave woman in me.

Now, you can easily make your own barbecue sauce to use but in the spirit of laziness, I used Sweet Baby Rays which is my favorite.  I used the plain old barbecue sauce.  You will need about 2 or 2 1/2 cups of sauce.

Barbecue Baby Back Ribs in the Slow Cooker

Barbecue sauce ~ homemade or store bought
4 lb pork baby back ribs, cut into 3 rib sections
salt
pepper

Spray a 5 to 6 quart slow cooker with cooking spray. Sprinkle ribs with salt and pepper and place in slow cooker. Pour about 1 1/2 to 2 cups sauce over the ribs.

Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours or until tender. I cooked mine on LOW for about 3 hours and then upped it to HIGH for another 3-4 hours. My slow cooker does not get really hot so you will have to adjust for your particular slow cooker. Make sure the pork is completely cooked before removing from slow cooker.

Remove from slow cooker and serve with extra barbecue sauce.

Makes 6-8 servings or 3-4 if you are serving Mr. Meat Eater.

Happy Cooking!

A NEW Gooseberry Patch Cookbook Giveaway + TWO Recipes!!

THIS GIVEAWAY HAS ENDED!!!

That’s right ~ a new Gooseberry Patch cookbook giveaway!

This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners

This cookbook has a great set-up.  Each chapter is a day of the week and each day is a different type of meals with corresponding recipes:
Monday ~ Meatless Monday
Tuesday ~ Tex-Mex Night
Wednesday ~ Italian
Thursday ~ Comfort Food
Friday ~ Just for Fun

If you win, you can look for the recipe that I have in this cookbook!

The giveaway will run from today to February 14 at midnight. I will use random.org to choose the winner. To enter, comment with your favorite weeknight dinner. You must comment on this post to be in the giveaway. I will email the winner on February 15 and mail out the cookbook shortly after I hear from the winner. If you have any questions, email me at girard.nancy at yahoo dot com.

I chose two recipes that go together from the Tex-Mex chapter.  Mix-Your-Own Taco Spice and Fiesta Chicken Soft Tacos.  Both were excellent.  The spice mixture is a little spicy so if you like things less spicy, use less red pepper flakes or leave out altogether.  I also forgot to add the paprika to the spice mixture but didn’t miss it at all.   The tacos were very easy to make.  My only suggestion would be to cut the chicken in small cubes or strips before sauteing.

Mix-Your-Own Taco Spice

2 Tbsps chili powder
1 tbsps ground cumin
2 tsps salt
2 tsps pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp red pepper flakes

Mix all ingredients together in a small bowl. Store in a small covered jar. Makes about 1/3 cup.

COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures.  Use right from the freezer.

Fiesta Chicken Soft Tacos

2 tbsps oil
1/2 onion, diced
1/2 green pepper, diced
2 to 3 garlic cloves, minced
1 lb boneless, skinless chicken, cubed
1 to 2 tbsps taco seasoning ~ I used 2 tbsps
1 1/2 cups chunky salsa
4-6 soft taco flour tortillas, warmed
Garnish with your favorite taco toppings

Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; saute until tender being careful not to let the garlic burn. Add chicken and cook until chicken is no longer pink ~ about 5-8 minutes depending on size of chicken cubes. Stir in the taco seasoning and the salsa and simmer for 3 minutes.

To serve, spoon mixture onto tortillas. Garnish and fold the tortilla over.

Makes 4-6 soft tacos

Happy Cooking!

Chicken with Butter Chive Sauce

Chicken is a staple at our house so I am always on the lookout for new chicken recipes.   I was reading through some cookbooks the other day and found this recipe.  It’s easy and very good.

I did not cook it as long as directed since and  the chicken I used was very thin so I baked for about 30 minutes total it was perfect.  I also used fresh chives because I do not like dried chives at all and the fresh version is easy to find in grocery stores.

I found the recipe in a cookbook called Almost Heaven  from the Junior League of Huntington, WV.

Chicken with Butter Chive Sauce

1/2 cup plain bread crumbs
2 tbsps grated Parmesan cheese
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
2 boneless, skinless chicken breasts
1/2 cup butter, melted and divided
1/2 cup white wine
2 tbsps snipped fresh chives

Preheat oven to 375º.

Combine bread crumbs, Parmesan cheese, and spices on a plate. Put 1/4 cup melted butter in a bowl. Dip chicken in the butter, then in the crumb mixture and place in a baking dish. Bake for 15 minutes.

Combine 1/4 cup melted butter, wine and chives in a small bowl. Pour over chicken and continue to bake for 15 more minutes or until chicken is cooked through and no longer pink. If your chicken is thick, it will take longer to cook.

Makes 2 servings.

Happy Cooking!

Chicken and Farfalle Alfredo

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.

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!