Italian Pastina

This recipe is from Giada De Laurentiis from the food network.  I really like her!  This recipe is easy and uses ingredients you most likely have on hand.  It's a new spin on traditional spaghetti. 

1 lb. Pasta (I used Rotini)
2 T. Olive Oil
1-2 Chicken Breasts, cubed
1 small Onion, diced small
2 cloves garlic, pressed
2 14.5 oz. cans diced tomatoes
2 C. shredded mozzarella
2 T. Parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup bread crumbs
1/2 cup grated Parmesan
2 T. Butter, melted

Preheat oven to 400 degrees.  Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and cook chicken, onion and garlic.  Add tomatoes, salt, pepper and parsley to skillet.  Cook for 1 minute longer then stir in cooked pasta and mozzerella cheese.  Spray a 9x13 baking dish with non-stick spray, then pour pasta mixture into dish.  In a separate bowl combine bread crumbs, parmesan and melted butter.  Sprinkle mixture over top of pasta.  Bake for 30 minutes.   

Andes Mint Cookies

Yum.  I love mint.  These cookies are simple and delicious.  Try them, you won't be disappointed.

1 C. Butter
3/4 C. Sugar
1 C. Brown Sugar
2 Eggs
1T. Vanilla
3/4 tsp. Salt
3/4 tsp. Soda
3 C. Flour
1 Bag Andes Mint Baking Bits

Preheat oven to 350 degrees.  Cream together butter, sugars, eggs and vanilla.  Add salt, soda and flour.  Mix well then fold in the Andes bits.  Drop spoonfuls of batter onto a greased cookie sheet and bake for 8-10 minutes.  Don't over bake, these cookies are not supposed to get very brown.  Cool for 2 minutes on cookie sheet then move to a cooling rack.  

Penne Pasta with Roasted Red Pepper Sauce

This pasta is fantastic and it's meatless!  I have wanted to try a dish with roasted red pepper in it for quite a while.  Roasting the peppers gave this dish a slightly smokey flavor that was unique and exceptionally good.  It takes a little extra time and fore-thought to make this dish but it is so, so worth it.

2 Red bell peppers
1 tsp. Balsamic vinegar
1/8 tsp. Crushed red pepper flakes
To taste sea salt
To taste freshly ground black pepper
3 T. Olive Oil
2 C. Broccoli florets (fresh or frozen)
1 lb. Penne or other sturdy pasta
Olive oil cooking spray
4 Cloves garlic, pressed
2 Tomatoes, diced
2 tsp. Dried basil
1 1/2 C. Mozzerella Cheese

Preheat the broiler. Place peppers on a broiling pan. Broil, turning frequently, until skins blister and turn black. Transfer the peppers to a sheet of tin foil, wrap them tightly and set aside for 10 minutes.  To peel peppers, place under cool running water and peel away blistered skins. Slice open and wash out seeds. Place the peppers in a food processor or blender; add balsamic vinegar, crushed red pepper flakes, salt and pepper. Puree until smooth.  (You can do this way ahead if you want to and just refrigerate the puree so that dinner comes together very quickly.)

Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and add garlic and broccoli.  Cook until broccoli is crisp tender, about 4 minutes.  Add tomatoes.  When the tomatoes begin to simmer, stir in pepper puree and basil; cook for 2 minutes. Remove from the heat.  Drain the pasta and add to the skillet, stirring to coat.  Divide pasta among individual bowls or plates and sprinkle liberally with mozzerella cheese.

Thai Chicken Curry with Pineapple

We love curry and we are trying to make our kids like it also.  This is a simple recipe for curry.  Not totally authentic in my opinion, but we really liked it.

2 teaspoons curry powder
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
1/2 cup frozen peas
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
3/4 cup chopped pineapple

Pour milk into a sauce pan.  Stir in curry powder, fish sauce, brown sugar, and 1 cup chicken stock. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.  Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Pizza Pockets

These are super good and they freeze so well.  The first time I made these I doubled the recipe so that I could freeze them for my husband to take to work.  He shared them with friends there and everyone loved them and said I should sell them.

 The pockets

2 1/2 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup water
2 tablespoons cooking oil
1 tablesoon sugar
 1/2 teaspoon garlic 
1/2 tablespoon italian seasoning

I put all of this in the bread machine and set it on the dough cycle.  No need to be a bread machine hater, you can do it by hand too. 

Sauce

1 (15 ounce) can tomato sauce
 1 (6 ounce) can tomato paste
 1 tablespoon ground oregano
 1 1/2 teaspoons dried minced garlic
 1 ts sugar

I mix this in a blender.  It will make way more than you need, but I just freeze the extra in a ziploc.  Then when I want to make these again I pull it out and defrost and just clip the corner of the bag so I can just squeeze it onto the dough.

Separate dough into 8 equal balls.  Roll each ball into a circle shape.  Spread about a tablespoon of sauce evenly, but not all the way to the edge so that you can still seal them.  Sprinkle with cheese and pepperoni.  DO NOT OVER FILL!  If you do they will leak and make a mess.  Fold in half and seal with a fork.  I like to dip my finger in water and put water all along the edge before sealing.  Poke holes in the top with your fork 3 or 4 times and bake on a cookie sheet at 375 for 20-25 minutes.