Chicken Cordon Bleu Pasta

I have to confess. This summer I have been L-A-Z-Y in the kitchen.  My excuse is the heat. I mean really, it has been 111+ here! Turning the oven on isn't appealing in the least. Instead we've been doing a lot of grilling and stove top cooking. But after reading through this recipe and discovering that it  required only 15 minutes of baking time, I decided to go for it.

Boy am I glad. I. All the flavors of chicken cordon bleu, with the addition of tender penne pasta. It's hands down my favorite meal I've made in a long time.

First, tender penne noodles are nestled in a divine, creamy, cheesy, alfredo like sauce. Next comes bite sized nuggets of tender chicken, a sprinkling of bacon, and delicious ham. The addition of bread crumbs on the top  finishes the dish beautifully.

The whole family loved it. In fact, it was such a hit that my oldest daughter has already requested it for her birthday dinner in January.

Served with a side salad and some nice steamed veggies, this is comfort food at it's best.

Chicken Cordon Bleu Pasta

Ingredients:

• 10-12 oz. penne or ziti pasta (I used 12)
• 2 cups heavy cream
• 1 (8 oz) block cream cheese
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cups shredded Swiss cheese, separated
• 2 chicken breasts, cooked and cut into strips or bite sized pieces
• 3/4 cup bacon, cooked and chopped
• 3/4 cup diced ham
• bread crumbs (I used the Italian flavored ones)

INSTRUCTIONS

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir in cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Recipe Source: Chef in Training

Posted by: Sallie

Paula Deen's Lot's O' Meat Lasagna

In case you haven't noticed, and not  intentionally, I've been on a kick lately. Trying to find some good old-fashioned, basic, go-to recipes. I love trying new recipes and different versions of our families favorites, but in the hustle and bustle of everyday life, it's so nice to have a recipe you know you can depend on to give you great results every time. My latest quest ?Lasagna.

I have a few lasagna recipes I really like. The Pioneer Woman's recipe, this amazing version that I usually save for company or special occasions, and this fun mexican version. Although they are all delicious in different ways, I was still on the lookout for something new.

Then as luck would have it, when my friend Andrea and I were planning what to feed our boy's soccer team and some of their families at an upcoming tournament, she suggested a lasagna recipe her brother had e-mailed her. After reading over the ingredients, I had a feeling it was going to be good.

After tasting it, I had to agree, it was delicious. I loved the combination of both ground beef and sausage. The addition of ricotta as well as cottage cheese ? Let's just say it totally makes the lasagna. The soccer boys and their families devoured it. It's a keeper.

Lots O'Meat Lasagna

Ingredients

• 1 1/2 pounds lean ground beef (the original recipe calls for ground chuck so do whatever you like best)
• 1 pound ground Italian sausage
• 1 onion
• 2 cloves garlic, minced
• 2 teaspoons ground oregano
• 1 teaspoon ground basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano *we don't like chunks of tomatoes so I puree this. Sometimes I add a little more if the sauce looks too dry)
• 2 (15-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 1/2 cups small curd cottage cheese
• 1 16 oz. container ricotta cheese
• 1 (5-ounce) package grated Parmigianno-Reggiano
• 2 tablespoons freshly chopped parsley leaves
• 2 large eggs, lightly beaten
• 9-12 oven-ready lasagna noodles (Barilla is my favorite. see cooks note at bottom)
• 2 (8-ounce) packages shredded mozzarella *

Directions

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. If desired, puree tomatoes in food processor. Add tomatoes or tomato puree, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.( If the sauce looks too dry, I add a little more of the tomato puree.)

In a small bowl, combine cottage cheese,ricotta, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes, covered in foil. Remove foil, top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

**Cooks Notes 


If you use Barilla brand of oven ready lasagna noodles, you will need to use 12 noodles because they are fatter and shorter. When I halved the recipe for 8x8 pan I used about 6 noodles.


I  never use pre-grated cheese. They use a substance on it to keep it from clumping which keeps it from melting as nicely as freshly grated cheese.

Recipe Source: adapted from Paula Deen
Posted by: Sallie

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled Balsamic-Garlic Crusted Pork Tenderloin

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe & Picture Source: Kitchen Confidante 

Posted by: Sallie

Lasagna Soup

Picture and recipe from a Farm girls dabbles

From the girl who introduced me to  these amazing red velvet brownie bites, this yummy corn salad, and these lucious lemon bars, comes another amazing recipe, Lasagna soup.

After a disappointing version of lasagna soup, I was hesitant to try another, but when I saw this mouthwatering picture on Pinterest, I just had to give it another try especially when I saw it was from Farm girl. All of her recipes have been fantastic and this lasagna soup was as well.

Just as the name implies, it was like lasagna in a bowl. Fire roasted tomatoes simmered with garlic, Italian sausage, onions and spices. Next comes the noodles and last but not least, the cheese. A divine and simple mixture of ricotta, Parmesan, and a dash of salt and pepper just makes the dish. Top it off with a healthy dose of mozzarella and you have one of my new favorite soups.

Because the recipe uses Italian sausage, fire roasted tomatoes and a pinch of red pepper, it's packed with flavor and oh so delicious. I served mine with a big green salad and some yummy bread sticks that I'll be posting soon.

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

posted by: Sallie

Classic Italian Lasagna

Like many families, our family takes turns spending Christmas Eve with each side of the family or sometimes both together. Because of this we usually take turns hosting and never have settled on a "Christmas Eve" dinner.

With such large numbers, and a huge Christmas meal the next day, when my turn rolls around I find myself turning to crowd pleasers that feed a large group but won't subject me to hours upon end in the kitchen.

I also  like variety and because we have a traditional Christmas Dinner that includes both ham and turkey, I want something delicious but different.

In past years we've done things like soup with scones, or a hearty beef stew but this year I decided an Italian theme would be fun. I had this recipe bookmarked and because I like 99.9% of Mel's recipes I went out on a limb and made it for Christmas Eve.

The outcome? Total Success!!

Beyond the usual red sauce, noodles and cheese, this " Classic" version incorporates a creamy white sauce  AND browned mushrooms and garlic which are pureed and added the red sauce. I know it sounds a little weird but not one person out of the 25 that ate it, guessed what the secret ingredient was. Great for picky eaters like mine that would run screaming if they knew the truth, so please don't tell them!

Served with Cesar salad, this Christmas Jello, and lots of buttery garlic bread, this Italian Christmas Eve meal will be my tradition for years to come.







Classic Italian Lasagna
adapted slightly from Mel's Kitchen Cafe

*Makes one 9X13-inch pan of lasagna (and requires the use of several pots and skillets…but don’t worry, you can wash those up in a snap while the lasagna is baking)

INGREDIENTS:
Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced (see garlic tutorial here)
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms, chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 1%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground beef
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

Baked Macaroni and Cheese

Pictures from See Jane in the Kitchen

Mac and cheese is another sure fire, everyone will eat it meal in our house. The only downside being my kids are perfectly content with a box of Kraft while my husband and I want something a little more sophisticated. Having had success with this, I decided to try another version.

Enter Alton Brown's amazing mac and cheese. Seriously, this meal was so good! The sauce was smooth, cheesy and creamy. All the ingredients went together perfectly and were topped off with a delicious buttery, panko bread crumb topping. An all around winner with my husband asking for seconds and commenting on how good it was and rave reviews from the kiddos as well. I followed the adaptations of this blog (basically added more noodles) and I'm glad I did because it was perfect. 


Baked Macaroni and Cheese
from See Jane in the Kitchen and Alton Brown




1 pound elbow macaroni

3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 1/2 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (add a little of the hot mixture to it before mixing it in, if you add the egg cold right into it, it will scramble so very slowly add enough hot mixture to bring the temperature up).

Stir in 3/4 of the cheese. Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Posted by: Sallie

Creamy Chicken Lasagna

Picture from Cassie Craves

When I asked my husband what he wanted for his birthday meal this week he said "Oh, I don't know, you just choose something."First I was shocked.Then I got excited. Planning meals for me is so much fun.  Anyway, it was the perfect opportunity for me to try out this new recipe I spotted on Cassie Craves. I've already raved about the Rosemary Ranch Chicken from her blog , and this was just as big of a hit.

As the name implies is super creamy and cheesy. With moist nuggets of sauteed chicken, tender pasta noodles and just the right amount of Italian flavors, my whole family gobbled this up. Yep, you read that right. I ACTUALLY MADE A MEAL THAT EVERYONE IN MY FAMILY LIKES!  I served mine with a green salad and rolls. It was the perfect dinner for my perfect guy!

Creamy Chicken Lasagna
Cassie Craves

1 pound chicken breast, cubed into small pieces
2 tablespoons butter
1 tablespoon olive oil

3 cloves minced garlic

2 cans cream chicken soup

1 8-ounce package cream cheese

2 cups sour cream

1 cup milk
1 cup chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste

1 box no-boil lasagna noodles

4 cups shredded Colby-jack or cheddar-jack cheese blend

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large frying pan, cook chicken in olive oil and butter until the chicken is no longer pink. Remove chicken and keep warm.

3. Add garlic to pan; cook and stir for 30 seconds. Add cream soup, cream cheese, sour cream, milk, and chicken broth to the pan. Stir until ingredients melt and thicken slightly. Season with Italian seasoning and salt and pepper to taste. Add chicken and continue to stir. Turn heat down and simmer for 2 or 3 minutes.

4. Spread a thin layer of sauce in a greased 9 x 13 baking dish. Layer noodles (I used about 4 per layer), then cream sauce with chicken, then cheese (about 1 cup per layer). Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 40 to 45 minutes or until hot and bubbly.

Posted by: Sallie

The Ultimate Beef Stroganoff

Most beef stroganoff dishes that I've had called for ground beef.  This recipe actually used stew meat (or a chuck roast), cubed.  It's prepared in the slow cooker, which makes the meat nice and tender.  It was very delicious and a hit with my toddler.  Bonus!

The Ultimate Beef Stroganoff
from melskitchencafe.com

Ingredients:

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Directions:
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Posted by:  Julia

BBQ Chicken Kebabs

I can't believe it. School is actually starting today! I have the same mixed feelings every year. Sadness that the lazy, fun and sometimes crazy  days of summer are over but also joy that I can reclaim my house, get the kids to bed at a decent hour and have my precious routine back! Right now with only my kindergartner and a really quiet house I'm really leaning toward the latter.

Even though summer vacation is over it's still hot here. Really hot. That translates into let's grill something and not heat up the house.

These bbq chicken kebabs are unlike any I've made before. The chicken is mixed with a bacon puree. Yes, pureed bacon. This not only contributes a fabulous element of flavor, but also keeps the chicken extra moist. They're also flavored with a rub of both sweet and spicy paprika (translation, yummy smoky flavor) and a delicious and easy bbq sauce.

These were a hit with the whole family.  The leftovers are perfect for dicing up and using on pizza, sandwiches, or quesadillas. 

BBQ Chicken Kebabs

Cooks Illustrated

*The recipe calls for either chicken thighs or breast. if you use both, make sure to put them on separate skewers as they will cook at different rates.

INGREDIENTS

• Sauce
• 1/2cup ketchup
• 1/4cup light or mild molasses
• 2tablespoons grated onion (see note)
• 2tablespoons Worcestershire sauce
• 2tablespoons Dijon mustard
• 2tablespoons cider vinegar
• 1tablespoon light brown sugar
• Kebabs
• 2pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes 
• 2teaspoons kosher salt
• 2tablespoons sweet paprika
• 4teaspoons sugar
• 2teaspoons smoked paprika
• 2slices bacon , cut into 1/2-inch pieces
• 412-inch metal skewers

INSTRUCTIONS

1. 1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.
2. 2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
3. 3. Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
4. 4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
5. 5. Place kebabs over primary burner and grill, covered, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.
   
   
   Posted by: Sallie

Mexican Lasagna

If you like lasagna, you've got to try this amazing Mexican version.

On the recommendation of my friend Jen, I added this to my menu when we went to visit my Mom. It was such a hit that we made it again when my sister and I vacationed together in California.

A deliciously different version of your typical Italian lasagna, this version is full of  tender noodles, black beans, corn, a mexican spiced (but not spicy)  tomato sauce, ground beef or turkey and olives. Besides all these great ingredients there are mozzarella and cheddar cheese, sour cream and the best----little tender nuggets of cream cheese.

A new family favorite, this is great with corn bread and a green salad.



Mexican Lasagna
Mel's Kitchen Cafe

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Posted by: Sallie

Rosemary Ranch Chicken

I don't know about you, but I'm constantly on the look out for new grilled chicken recipes. With climates reaching over 100 degrees, I will do  almost anything to avoid turning on the oven.

I came across this recipe while my sister and I were making our vacation menu. Once I saw Ranch in the title I was sold. I had truthfully forgotten all about it until I saw my sister and she reminded me how good it was. We had it again for dinner last night and I was seriously amazed at how good it was. It might just be my favorite, all time grilled chicken. Although you can marinate the meat for as long as overnight, it only needs to marinate for 30 minutes (I marinated mine for 45 minutes and it was fabulous). It turns out moist and juicy and the flavor is out of this world. It's the perfect dinner for those lazy summer  nights.

Rosemary Ranch Chicken
Cassie Craves

1/2 cup olive oil
1/2 cup ranch dressing (I use the homemade Hidden Valley Buttermilk Ranch)
3 tablespoons Worcestershire sauce1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
Skinless, boneless chicken breast halves or tenders (about 1 1/2 - 2 lbs.)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes (I marinated it overnight).

2. Preheat the grill to medium-high heat. Lightly oil the grill grate. Grill chicken until no longer pink in the center, and the juices run clear.

Posted by: Sallie & Julia

Chicken Tikka Masala

After loving this delicious Indian dish, I wanted more.

Enter Chicken Tikka Masala. 

Bite sized nuggets of chicken are marinated in an delicious spicy yogurt sauce that includes two of our favs -- cinnamon and cumin. They are then skewered and grilled to perfection and last but not least, topped with a heavenly spicy tomato cream sauce.

There were so many things I loved about this dinner.

The marinade time is quick. Only an hour. Sometimes I don't want think about dinner when it's only breakfast.

The chicken. It  had so many layers of flavor! The flavorful marinade, that slight smoky flavor you get from the grill, and the sauce.

Did I mention the sauce? While I was making this I was a little shocked at the amount of spices (and sending up silent prayers that we weren't going to be calling the pizza delivery boy or eating cereal for dinner). Apparently Indians like their spices. Apparently I do too because the sauce was so delicious that I was literally mopping up every last drop!

Served over jasmine rice (not optional in my humble opinion) with a side of naan bread, this meal was  a keeper. I have a feeling we just might be eating more Indian food in the near future.

Chicken Tikka Masala

Favorite Family Recipes

*Plan ahead. The chicken needs to marinate for 1 hour.*

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Posted by: Sallie

Ground Turkey Enchiladas with Corn and Cilantro Topping

If you can't tell, I am semi-obsessed with this blog.  She has so many delicious recipes. Everything I've tried has been absolutely fabulous.

These ground turkey enchiladas were no exception. The filling was moist and flavorful with spices like cumin, chili powder and a little kick from the salsa (if you don't like things spicy, use a very mild salsa.) I loved the topping too. It was something totally out of the ordinary and was delicious as well.

Usually when I make dishes with ground turkey there's a less than excited reaction from my better half but he loved these too. We both ate the leftovers for the next days lunch. These enchiladas will definitely be going on my menu again soon.


Ground Turkey Enchiladas with Corn and Cilantro Topping
A Bountiful Kitchen
for topping:
1 1/4 cups frozen corn, thawed
1- 4 oz can chopped green chilies
1 cup fresh cilantro leaves
1/3 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

for enchiladas:
3/4 pound ground turkey
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
3/4 cup mild red salsa (we used "El Pinto" brand)
1 tablespoon cornmeal
2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground oregano
salt and pepper
8 corn tortillas, warmed or grilled
1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided
1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse. You still want chunks of corn.
In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese. Roll up and place seam side down in a greased 9x13 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.
Serves 4

Tips:
-You can grill the tortillas on a griddle on both sides till soft or microwave them for a few seconds on a paper towel.
-If you want to cut the fat, use half and half instead of cream for the corn topping.

Posted by: Sallie

BBQ Chicken Pizza

We really like pizza around here. We've tried, this, this and this. My newest attempt was BBQ Chicken Pizza. I've ordered it several times at restaurants but never made it at home.

Basically, you take your traditional tomato pizza sauce and replace it with bbq sauce. Next load it up with grilled chicken, two kinds of cheeses, and top it off with red onion and a sprinkling of cilantro.

Delicious and different, I loved this twist on classic pizza. The bbq sauce and chicken were like peanut butter and jelly. Just made for each other. Mixed with red onion, cilantro, and lots of cheese, this pizza will be a regular on our pizza menu. If you're feeling indulgent, crumble some crispy bacon and add with chicken.

BBQ Chicken Pizza
Adapted from Taste and Tell

1 recipe pizza crust. I used the recipe below

Slow-Rise Pizza Dough
2 1/4 teaspoons yeast
1 1/3 cup water
3 1/2 to 4 cups flour
2 teaspoons salt.

Directions for baking pizza:
Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) If baking in a sheet pan, press dough onto sheet pan and top with sauce and toppings. Bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 2 medium pizzas.

1 boneless, skinless chicken breast, grilled and cut into bite sized pieces
1/4-1/3 cup bbq sauce (I basically spread around an amount that looked good)
1- 1 1/2 cups shredded mozzarella cheese
1/2 cup shredded smoked Gouda or cheddar cheese (I've told both and they're each delicious)
1/4 cup thinly sliced red onion
2 tsp. finely chopped cilantro



Preheat the oven to 475 degrees F.

Roll out pizza dough. Spread bbq sauce evenly over crust. Sprinkle  half the mozzarella and all of the Gouda or cheddar cheese. Top with chicken and onion slices. Sprinkle with remaining mozzarella cheese.

  Bake pizza for 10 to 15 minutes or until the crust is lightly brown. Top with cilantro. Makes 1 medium pizza.

Posted by: Sallie

Roasted Pork Tenderloin with Sweet and Sour Glaze

Now that warmer temperatures are approaching, my menu is leaning towards simple, light  dishes I can make quickly.

Pork tenderloin is a crowd pleaser around here and so versatile. There are so many different marinades, sauces and rubs you can use. The sky's the limit. Plus it goes really well with almost any side dish. Roasted veggies, salads, rice or couscous, potatoes ,etc.
My kids love sweet and sour and  pretty much anything with sauce so when I spied this in the Our Best Bites Cookbook it went straight on the menu.

Pork tenderloin is marinated in a super simple sauce and then basted during the last few miutes of cooking with the same marinade. How simple is that. Moist, juicy, flavorful. It turned out fantastic. 

Roasted Pork Tenderloin with Sweet and Sour Glaze
Our Best Bites Cookbook

*Plan ahead. The pork needs to marinate for 4-10 hours.*

1-1 /1 lbs. pork tenderloin


For the Glaze:
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 tsp. apple cider vinegar
3/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp kosher salt
1/8 tsp. black pepper

In a small bowl, combine all the marinade ingredients. Reserve 1/4 cup of this marinade and pour the rest over the pork tenderloin in a ziploc bag. Marinate 4-10 hours.
Preheat oven to 400 degrees. Remove the pork from the bag and place the tenderloin on a foil lined baking dish. Place in preheated oven and bake until internal temperature of the roast reaches 160 degrees F, about 20-25 minutes, basting with reserved sauce during last 10 minutes of cooking.

Let stand for 5 minutes then slice into 1/2 in pieces. Spoon pan juices over roast before serving.
asting with the reserved marinate during the last 10 minutes of cooking.

Posted by: Sallie

Baked Ham, Swiss and Fusilli Pasta

Do any of you have Easter ham lurking in your freezer just waiting to be used? I know I do and  I'm on the hunt for creative ways to use it up. Here are a few things I've come up with so far

Ham and Pasta Skillet Dinner- We've had this before and it's delish!

Ham Fried Rice- Haven't tried this one but it looks yummy. Supposedly it's the most requested recipe on Good Things Utah.  Just replace the chicken with ham.

Grilled Ham & Cheese- Who doesn't like grilled cheese?

Ham and Rice Soup- This soup looks so creamy. I wish I had a bowl of it right now.

 I'd love to hear from you if you have any ideas.


This is another recipe I used for  Sunday dinner.  A true comfort meal, this pasta was warm, creamy and delicious. My husband said it reminded him of macaroni and cheeese.  After first asking what it was, then saying she wasn't eating it, my oldest daughter preceeed to have three, yes three helpings!   I'm on my way to putting a dent in that ham! Pair it with a nice green salad, asparagus, and some biscuits or rolls.

Baked Ham, Swiss and Fusilli Pasta

adapted slightly from Southern Food

Ingredients:

• 8 ounces mini fusilli, macaroni, or other small to medium pasta, cooked as directed, drained
• 2 tablespoons butter
• 1/2 cup diced celery
• 1/2 cup diced onions
• 8 to 12 ounces cooked diced ham, about 2 cups
• 2 tablespoons flour
• 2 cups milk or half-and-half (I used whole milk. I wouldn't go below 2%)
• 1/2 teaspoon salt
• Dash nutmeg
• 1/8 teaspoon ground black pepper
• 8 ounces shredded Swiss cheese or Gruyere
• 2 ounces shredded Parmesan cheese, divided
• 1/2 cup coarse soft bread crumbs
• 1 tablespoon melted butter

Preparation:

Cook the pasta as directed on package; drain and rinse. Heat oven to 350°. Grease a 2 to 2 1/2-quart casserole.In a large saucepan or skillet, melt butter over medium-low heat. Add celery and onion and cook until  softened. Add  ham; cook for 1 minute longer. Stir in flour until blended. Add milk, salt, nutmeg, and pepper. Cook, stirring, until thickened. Add the Swiss cheese. Set aside about 1/4 cup of the Parmesan cheese for topping and add the remaining Parmesan to the sauce with the Swiss cheese. Cook, stirring, until cheeses are melted. Add the drained pasta and stir, blending well. Spoon into the prepared casserole.
Combine bread crumbs with melted butter and remaining 1/4 cup of Parmesan cheese. Sprinkle the bread crumb mixture over the top. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and lightly browned.

Posted by: Sallie

Pasta in Tomato Cream Sauce

I'm always searching for quick and easy meals that are delicious for weeknight cooking.  This recipe couldn't get any easier, yet it tastes like you spent all day on it.

Pasta In Tomato Cream Sauce

from 30 Minutes or Less

Ingredients:

8 oz. penne or other tube pasta

1 (14.5 ounce) can Del Monte Diced Tomatoes with Garlic & Onion

1/2 cup fresh basil, chopped OR 1 teaspoon dried basil

3/4 cup whipping cream

1/3 cup Parmesan cheese, grated

Diced cooked chicken breast (optional)

Directions:

Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes.  Reduce heat; add basil, cream and chicken (if using).  Heat through.  DO NOT BOIL.  Toss with pasta and cheese.  Serve immediately.


Posted by:  Julia