Penne Rustica - lighter version

This is my favorite things to order at Macaroni Grill. I found the recipe on my friend Leah's recipe blog. As always, I lightened up a bit so I do not feel so guilty eating it!

Gratinata Sauce
3 tablespoons light butter
2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups fat free half & half
1 cup grated Parmesan cheese
1/2 cup skim milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper

1 pound penne rigate pasta, cooked

12 medium shrimp, peeled and deveined
2 skinless chicken breast fillets
1/2 cup (about 2 ounces) thick-sliced prosciutto, chopped

Topping
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika

Garnish
12 sliced pimentos
4 sprigs rosemary

Get a large saute pan ready (or you can grill the meats) by setting the temperature to medium high heat.

Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

Cook pasta following directions on the package (7 to 9 minutes in salted boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Put shrimp in a bowl rub them with oil, and sprinkle with salt and pepper.

Add a little oil in the pan to coat the pan. Cook the chicken for 5 to 6 minutes per side. Set the chicken aside to rest. Add the shrimp to the pan and cook for 2 minutes per side. When chicken has rested 10 minutes or so - slice each breast into strips.

Preheat oven to 500 degrees F. Grease a 9-inch glass or ceramic pie plate. Add 3 pasta, then chicken, shrimp and prosciutto to pie plate. Spoon in the gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle mixture over the top. Bake for 10 -15 minutes, or until tops begin to brown. Arrange the pimentos on the top, the n jab a sprigs of rosemary throughout the dish.

Makes 4 large servings.



*** Could be made ahead and frozen. If freezing leave off the topping & garnish until ready to cook. Thaw out completely, once thawed set on counter for 15 to 30 minutes before cooking. You will need to start cooking the dish on 350 to heat through - once heated through take dish out of the oven. Set the oven on 500 then add the topping and cook until bubbly. Top with garnish then serve.***

One pan chicken, sausage with Sage and onions & Potatoes

This is a Nigella Lawson recipe - so good! It is a great week night meal with quick prep time and very little clean up.

1 large sweet yellow onion
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard (Coleman's or a spicy mustard )
1 tablespoon dried sage
Freshly ground black pepper
2 tablespoon Worcestershire sauce
1 lemon
10 Chicken pieces (I used legs, breast & thighs)
12 sausages (I used italian sausages)
2 tablespoons fresh sage leaves, chopped

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squsih everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the the pan (I use a big disposable pan) into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. In the last 40 minutes add potatoes to the pan.

I use Tyler Florence's Roasted Fingerling Potato recipe. I move the chicekn & sausage to one side so there is room for the potaoes. The recipe says to have the oven at 500 when the potatoes go in, I cook them at 425 for 40 minutes.

BBQ Beef Sliders

I made this last night for a pot luck Jeremy had today at work. This was super easy and it actually cooked overnight. He said it was delicious and everyone who tried it wanted the recipe. This is definitely a keeper!

3 pounds Chuck Roast
Salt, Pepper And Garlic Powder
1 bottle Kraft Brand Sweet And Spicy Chipotle BBQ Sauce (Large Bottle)
1 (12oz.) Shiner Bock Beer
1 bottle Jack Daniels Brand Honey BBQ Sauce (Small bottle)

Spray slow cooker with non-stick cooking spray. Set the temperature on cooker to High. Rub the chuck roast generously on all side with the salt, pepper and garlic powder. Place roast in slow cooker. Pour on the sweet and spicy chipotle sauce to cover completely. Pour beer over top and around the sides of the roast.

Cover and cook on high for 1 hour. Then turn down to low and cook for an additional 7hours.

Remove roast from pot and discard all liquids. Shred beef and place back into slow cooker. Pour in the Honey BBQ Sauce and stir to coat the meat.

Set slow cooker on warm for 1-2 hours or until time to eat. Serve on slider buns. Top with coleslaw if desired.

Shannon's Salad

1 Bag Field Greens
1 Pear Red Bartlett,chopped - skin left on
1/2 Cup Candied Pecans or Toasted Pecans (I buy the candied in the bulk isle @ Sprouts)
1/3 Cup Reduce Fat Blue Cheese Crumbles
Balsamic Fig Dressing (Stonewall Kitchen Brand)

Super easy! Just add everyting to a bowl and add as much dressing as you would like to the salad right before serving.

Chicken and Gravy over Rice

I borrowed this picture from Kelly at Kelly's recipes. I was shocked when I saw a similar recipe on her site, as no one I have ever talked has ever tried this dish before. Go check out her blog she has some great Southern Recipes. You can also tell we are both preachers kids and have been to a many church pot lucks in our lives, because we several of the same recipes.

Okay a little about this recipe. My friend Leya made this for dinner one evening, she said a friend had brought it to her when she had her first child and since then Leya always makes it for guests and gets requests for the recipe. As Angela and I began to eat it, we could not get enough of it - we had never had it before and could not figure out what gave this dish such amazing flavor. Angela and I followed in all the others who had had this dish an asked for the recipe. Leya emailed it to us it contained an item I had never heard of before - DRIED BEEF in a jar- what?? I went to the store and kept reminding myself that it tasted incredible and this stuff sitting on the shelf (tuna isle) was part of its yumminess. Overcome your fear and give Leya's recipe a try.

6 slices of bacon (or more if you prefer)

1 pkg. Hormel jarred dried beef
4 chicken breasts
16 oz. sour cream
2 cans of cream of mushroom soup

Pre-heat oven to 350. Cook bacon until crispy enough to crumble. Save a tablespoon of the bacon fat. While cooling, mix sour cream and soup well. Add bacon fat and bacon crumbles and mix well. Chop dried beef pretty fine. Layer the bottom of a casserole dish with beef. Lay chicken breast directly on top of dried beef. Cover with soup mixture. Bake @ 350 for about 1 1/2 hours.
Serve chicken over rice make sure to add extra "gravy"to the top of the chicken. Enjoy!

NOTES: You can make a low-fat version by skipping the bacon fat, using turkey bacon and low-fat or fat-free sour cream and soup. I always use brown rice. This dish can also be made ahead of time and it freezes great!

Chicken and Orzo Pasta

This is a recipe that I watched Giada De Laurentiis make on her show. I have made it for teacher luncheons but I add rotisserie chicken.

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups cooked chicken, chopped
2 cups fresh arugula (about 3 ounces), chopped*
3/4 cup crumbled ricotta salata cheese*
1/2 cup dried cherries, roughly chopped*
12 fresh basil leaves, torn*
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Taste it because you may need to add more salt (I did the last time I made it). Serve.

*You can make this with spinach, feta, walnuts, cranberries and oregano then call it a Greek pasta salad instead of Italian!*

Side note- Recently when I made this dish I could not find the Arugula or the Ricotta Salata, so I followed all the directions but used Feta and Spinach. So GOOD!

Ham Delights

My friend Allison who gave me this salad and this salad made these little sandwiches for our Superbowl party last year. I have made them a few times for family gatherings and for teacher work day. FYI the recipe uses Sister Schubert's® Parkerhouse Yeast Rolls (find them in the frozen isle at the grocery store) and the ham mixture makes a lot - enough for three trays of rolls.

3 pan Sister Schubert's® Parkerhouse Yeast Rolls
1 cup finely chopped honey ham
1 t Lea & Perrins worcestershire sauce
1/2 cup butter, softened
3 T prepared mustard
1 t poppyseeds
1/3 cup swiss cheese, grated
1/3 cup sharp cheddar cheese, grated
1/3 cup parmesan cheese, grated
1/3 cup asiago cheese, grated
1/3 cup chopped green onions

Directions:
Allow rolls to thaw. Remove rolls from pan and slice rolls in half. Combine all remaining ingredients in a bowl. Place a small amount of filling in each Sister Schubert's Roll. Put rolls into pan, cover with aluminum foil and bake for 15-20 minutes at 350°F or until desired warming has occurred. If desired garnish with lettuce when serving.

Side note you can make the Ham Mixture ahead of time and keep in the refrigerator until ready to cook in rolls.

Blueberry Dessert

Another recipe I tried at a leadership meeting. Niki said she normally likes to serve it warm with vanilla ice cream. This was so comforting and delicious. As a matter of fact the night we had this was on our first snow day of the year.

Spray a 9 x 13 pan with cooking oil
Pour an undrained can of crushed pineapple in the bottom of pan
Sprinkle with a yellow cake mix
Put 3-4 cups fresh/frozen blueberries on top
Sprinkle the blueberries with a little sugar
Pour 1 cup chopped pecans on top
Drizzle with one stick of butter
Cook around 35-45 minutes at 350 degrees....

Super easy!! Store leftovers in the refrigerator.

Gooey Cake Bars

A lady at church brought this to a leadership meeting I attended in January. I am not usually a coconut fan, honestly I did not know it was in there until she sent me the recipe. These are rich so you may want to cut the bars small.

2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2 large eggs
2 (8-oz.) cans crushed pineapple (undrained)
1 tsp. vanilla extract

Coconut Icing recipe below

Preheat oven to 350 degrees. Lightly grease and flour a 13x9 baking pan.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add eggs, pineapple, and vanilla. Beat at medium speed with an electric mixer until well combined. Pour batter into the prepared pan and bake for 30 minutes, or until a wooden pick inserted in the middle comes out clean. Using the end of a wooden spoon poke ½ inch deep holes in top of cake at 1 inch intervals. Pour Coconut Icing over hot cake. Cut into squares to serve. Store leftovers in refrigerator.

Coconut Icing
1 cup butter
1 (5-oz) can evaporated milk
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened flaked coconut

In medium saucepan, combine butter, evaporated milk and sugar. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Mix in nuts and coconut pour over cake.

Healthy Chicken Caesar Salad

1/4 cup fresh lemon juice
2 Tbsp water
4 Tbsp grated Parmesan cheese, reserve 2 Tbsp for top of salad
2 medium garlic clove(s), sliced
3 tsp olive oil
1 Tbsp red wine vinegar
1/2 tsp Anchovy Paste (it does not taste like fish - give it a try)
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
3 skinless, boneless chicken breasts
Your favorite chicken spices
2 tsp olive oil
4 cup romaine lettuce, chopped, rinsed well and patted dry
1/2 cup Fat free Croutons

Combine first 9 ingredients (reminder only 2 Tbsp Parmesan), in a blender or food processor; puree until blended. Put in the refrigerator until ready to serve (no more than a couple of before serving).

Heat a grill pan or nonstick skillet over medium high heat coat with 2 teaspoons oil. Season chicken breasts with favorite seasonings, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.

After chicken has rested (don't skip this step - will give you juicier chicken) cut in thin strips. Put lettuce in serving bowl. Only use half of the dressing and save the rest for a later in the week in the refrigerator (you may want more - I do not like a lot of dressing. The group I was with last night thought it had the perfect amount). Pour a little of the dressing over the greens and toss. Add the chicken, 2 Tbsp Parmesan and the rest of the dressing and toss again. Top with croutons and serve.

Recipe adapted from WW version of Caesar Salad.

Chinese Chicken Salad

My friend Allison (of Allison's Salad) brought this salad to our small group meeting last night. She said is was very easy and I can tell you it was very yummy!!

3/4 cup vegetable oil
5 tablespoons seasoned rice vinegar
3 teaspoons soy sauce
3 (3 ounce) packages chicken flavored ramen noodles
1 large head cabbage, shredded
1 head iceberg lettuce – rinsed dried, and shredded
1 bunch green onions, chopped
12 ounces canned chicken, drained
1 cup toasted and sliced almonds
3 tablespoons chopped fresh cilantro

In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled.

In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds. Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve. Serves twelve

Allison's Salad

My friend Allison makes this as her go to salad. After having it at several functions, I had to get the recipe. It is very easy and oh so delicious.

Butter Lettuce or Spring Greens (Bag)
Romaine Lettuce (Bag)
Red Onion (thin slices)
1/2 cup of Toasted Almond Slivers

Dressing:
Mix the following in a container with a lid:
½ lb feta
½ lb green & purple grapes
1 Tbsp. extra virgin olive oil
½ t fresh minced rosemary
¼ cup Brianna Blush Wine Vinaigrette

Combine all things for dressing and let mixture set. In salad bowl, toss spring greens & romaine lettuce. If you like red onion you can also thinly slice this and toss with the salad. Toast sliced almonds and sprinkle on top.

Toss with above dressing right before serving.

Note: Toast almond slivers in a single layer in a pan at 350*. Check after six minutes, shake pan to rotate almonds. Cook for about 2 more minutes. Do not get them to brown.

Aunt Judy's Pasta

While visiting my Uncle Dennis and Aunt Judy in Connecticut years ago she made this delicious dish one evening. It is one of Jeremy's favorite pasta dishes and the boys will eat it too! I usually make it with chicken but she makes it with shrimp - both ways are wonderful. Next time I make it I am going to add toasted pine nuts - yum.

1 Box Penne Pasta
1/2 Stick of Butter
1/2 Cup Extra Virgin Olive Oil
2 or 3 Cloves of Garlic - finely chopped
2 or 3 Pounds Shrimp

and/or

3 Chicken Breasts
1 Cup Sun Dried Tomatoes (packed in oil)
2 Cans Artichoke Hearts
1/2 Cup Dry White Wine
2 Tbsp. Fresh Basil - cut in ribbons
1/2 lb. Feta - crumbled
1/2 Cup grated Parmesan Cheese
Salt & Pepper - to taste

Boil water for pasta, once boiling salt water and cook pasta until al dente (taste after 9 minutes). Once ready drain.

As water is coming to a boil- melt butter and oil over a medium heat in a large sauce pan. Once butter is melted, add chopped garlic - do not burn - remove from pan with slotted spoon (add back before mixing the pasta together). Cook chicken (season w/ salt & pepper) in sauce pan with butter & oil until done. Set aside and let juices redistribute before cutting into bite size pieces.

While chicken is cooking cut artichoke hearts into medium size pieces and then chop tomatoes and basil up as well. Grate Parmesan and set aside. While chicken is resting, add the artichoke hearts, tomatoes and 1 tbsp. basil to the oil & butter, bring to a boil, then add the wine. After you add the wine reduce heat to simmer and cook for a few minutes before adding chopped chicken and garlic pieces back to the pan.

Put pasta in a very large bowl, pour the contents from the sauce pan on top of the pasta, season with salt and pepper to taste. Add Feta and Parmesan to bowl and mix well. Garnish with remaining Tbsp. of basil, then serve.

Mexican Chicken Chili

Very easy to make and well worth the time!!!! I found this recipe almost 10 years ago on the Top Secret Recipe website. It is a recipe of the real “Soup Nazi” made famous by Seinfeld. It is a little bit of work but is great for starting it in the morning and reheating for dinner. It is always a crowd pleaser and great for leftovers. Leftovers freeze well too!

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
8 cups water
4 cups chicken stock (I use either the Kitchen Basics or Emeril’s box brand)
1/2 cup tomato sauce
2 to 3 potatoes, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
2 carrot, sliced
2 celery stalk plus leaves, diced
1 cup canned diced tomatoes (I use fire roasted)
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper or a few dashes of Louisiana Hot Sauce (to taste)
dash basil
dash oregano

On the side
Cheddar Cheese
Sour cream
Pinch chopped Italian parsley

Sauté the chicken breasts in the olive oil in a large soup pot over medium/high heat. Cook the chicken on both sides until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Serve with cornbread. Makes 6 to 8 servings.

Creamy Chicken Enchiladas

My friend Clancy made this for a small group meeting a couple of months ago and we all begged her for the recipe. I made it for my brother's birthday over the holidays.

These are very rich, I suggest after they have cooled a bit cutting them in half. This is definitely something you want to serve with other food items (I made Cheese enchiladas, salad and rice) because you can get too much of a good thing!

1 package Mission flour tortillas(soft taco size)
4 chicken breasts

Chicken fajita seasoning

2 tbsp butter

1 small onion, diced
1 small can chopped green chilies
2 blocks cream cheese (one full fat and one low fat)
2 cups shredded Monterrey jack cheese
1 whipping cream

Grill chicken breasts and set aside(I season mine with chicken fajita seasoning). In a large skillet, melt butter. Once melted add onion and allow to cook for five minutes. Add green chilies and continue cooking until warm. Add in cream cheese(cut up) and cook until melted. This is when I rip my chicken into chunks. Add chicken to skillet and stir until it's mixed together. Remove from heat. Spoon mixture into each tortilla.(I put my mix closer to the edge of the tortilla and it makes it easier to roll). Place each enchilada side by side in a greased baking dish. (You can prepare to this point,cover and put in the fridge.)

Top enchiladas with cheese and drizzle whipping cream around the enchiladas. Bake for 30 to 35 min at 350. Makes 12 Enchiladas.

Puppy Chow

9 cups Chex corn cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups powdered sugar

Microwave Directions:Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated.

Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Stove-Top Directions: Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla.

Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Extra Special Queso

My friend Molly brought this to a Super Bowl party seven years ago. I had never had it made it this way - so I asked for the recipe.

1 -2 lb. Velveeta; cubed
1 lb. breakfast sausage; browned and drained
2 cans Rotel
1 small can of green chilies; chopped
1 small can of black olives; chopped

Dump all into crock - pot, set on low and stir occasionally. It takes 2-3 hours to fully melt. For faster results, put everything in a bowl in the microwave and cook until fully melted. Then if taking to a party put in crock pot to keep warm while at the event. Serve with your favorite corn chips.

Prosciutto-Wrapped Breadsticks

I make this all the time - it is probably one of my favorites.

1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)

1/3 cup grated Parmesan

24 paper-thin slices prosciutto

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.

Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.

Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.

Recipe courtesy Giada De Laurentiis

Sausage Rolls

8 ounces cream cheese
2 cans crescent rolls
16 ounces breakfast sausage (original or hot)

Brown sausage and drain; add cream cheese to sausage and heat. Stir until cream cheese is evenly melted through out the sausage. I make the mixture a day before I need it. Then the day of, I let the mixture sit at room temperture for 15 minutes before putting it in the cresent.

Unroll crescent rolls to make four rectangles for each can.

Line sausage mixture along center of each rectangle and fold dough up around sausage to make the shape of a paper towel roll. Press seams together and place seam side down on cookie sheet.

Bake according to the directions on the crescent can. Slice to bite size pieces. Serve warm.

**To reheat the next day - prehear oven to 350*. Place in foil and bake for 8 to 10 minutes.

Corn Salsa

For a party double or triple this recipe because it always goes fast!

1 can corn; warmed in microwave
10 grape tomatoes; cut in half

1 avocado; chopped

2 green onions, sliced finely

2 Tbsp. lime juice

1/2 tbsp. cilantro; chopped finely

1/2 tsp. salt

1 clove garlic; chopped finely

Put first four ingredients in a bowl - set aside. Mix together next four ingredients, pour over the vegetables. Let sit in the refrigerator 30 minutes for the flavors to mix together. Serve with tortilla chips.