Bowtie Chicken Salad

This is the ultimate pasta salad.   It is pretty enough to serve at any function, makes enough for a large crowd and every single person in my family loves it.  I make it over and over again in the summer.  One of my favorite things about it is the variety of textures.  With a combination of pasta, chicken, apples, grapes, celery and slivered almonds there's a lot going on at one time.  It just works.  It tastes the best after chilling in the refrigerator for a while so remember to plan ahead.

1 lb. Bowtie Pasta
3-6 C. Chicken, cooked and cubed
4 Green Onions, sliced thinly
2 C. Celery, chopped
1 C. Slivered Almonds
4 C. Red Grapes, halved
3 C. Red Apples, chopped
15 oz. bottle Coleslaw Dressing
2 C. Mayonnaise (Lowfat works fine)
2 t. Salt
1 t. Pepper
1/2 t. Thyme
1/4 t. Ginger

Cook pasta according to package directions then drain and toss with all vegetables, fruit, almonds and chicken in a very large bowl.  Set aside.  In a seperate bowl mix coleslaw dressing, salt, pepper, thyme, ginger and mayo.  Mix until smooth and then fold into pasta mixture.  Mix until dressing evenly coats everything and then refrigerate until serving (at least 1 hour).  Serves 20-25 people.

Faux-tisserie Chicken

I found this recipe on Our Best Bites and loved it for it's simplicity and heavenly taste!  I have since made some modifications to make it even easier and lower in calories.  This is a recipe that you can totally change up based on the flavors your family loves.  If you have never bought a whole chicken, let me tell you, they are cheap.  Most of the time I get mine for $0.88/lb.  AND you can pick the meat off or boil the carcus for a second meal later in the week.  AND it takes about 3 minutes to put it all together in your crock pot.  Have I mentioned that I love this recipe?

1 whole chicken
Salt based seasoning (Lemon pepper, Seasoning Salt, Cajun Seasoning, Italian dressing pkt., etc.)
Fresh or dried herbs (optional)


Rip off 3 large-ish sheets of aluminum foil and wad them up into balls.  Put them inside of your crock pot.  Take your chicken out of the package and pull out the innards from the cavity of the bird.  I'm not going to lie, it's kind of nasty.  Throw them away and rinse the inside and outside of the chicken with warm water.  Pull up on the skin and use a pair of kitchen shears or a knife to cut off all the skin and fat you can.  Sprinkle seasoning of choice on the breast of the chicken.  Be kind of generous with the seasoning.  Lay the chicken breast side down on the foil balls inside the crock pot.  This allows heat to circulate around the bird like a rotisserie chicken.  Sprinkle seasoning over the rest of the chicken.  Sprinkle with dried herbs or lay fresh herbs over top of chicken if you like that herb-y taste.  Cover your crock pot and turn to low.  Cook 8 hours. Lift out with a spatula to place on your serving plate.

Stuffed Pork Chops

At the end of January my husband and I were in charge of a dinner for some prominent people in our area.  It was a formal dinner for 30 guests.  While it is stressful, I love cooking for people and really wowing them with good food.  These pork chops were a-maz-ing.  I am not kidding...incredible, people!  The smoky flavor of the gouda combined with the bacon was divine and the pork chops were tender and delicious.  If you are staying in for Valentine's Day and don't already have a menu planned this recipe is calling your name.  Can you hear it?  ("pick me, pick me!")

*You can find gouda cheese in the specialty cheese area of your grocery store and it is not very expensive. 

4 Boneless Center-cut Loin Chops, at least 1" thick
4 oz. Smoked Gouda Cheese
4 Strips of Bacon, cooked and crumbled
2 T. Chopped Fresh Parsley
2 T. Olive Oil
Salt and Pepper

Preheat oven to 350 degrees. Grate the cheese and mix with the bacon and parsley.  Cut pork chops horizontally most of the way through (but not all the way) to create a pocket for the filling.  Divide the cheese mixture among the pork chops filling them by hand.  Heat oil in a frying pan or grill pan if you have one.  A panini maker or george foreman grill would probably work too.  Sear each side of the pork chops for about 2 minutes per side.  Transfer pork chops to a cookie sheet.  Cover with tin foil and bake for 20 minutes or until juices run clear when pork chops are pierced with a knife.  Serve right away with preferred side dishes. 

Red Cream Sauce

This recipe from the Pioneer Woman must be shared!  Beth sent me a link to this recipe and told me in emphatic terms to Make This Recipe!   I did and yum.  This is a very good sauce for any kind of pasta.  The only thing you will probably need to add to your shopping list is the cream, most of the ingredients are just sitting in your pantry.  I modified the recipe from its original on the Pioneer Woman's blog to lower the fat and calories a bit.  This is a large recipe so plan on having left-overs.  Enjoy!

2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans 15 oz. cans Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1/2 C. Half and Half or Cream
1/2 C. Milk
Grated Parmesan Cheese, To Taste
1 tsp. dried basil
1-½ lb. Pasta

Saute onion and garlic in oil until onions are translucent.  Add tomato sauce, salt, pepper, basil and sugar.  Simmer on low heat for 25 minutes, stirring occasionally.  Cook pasta according to package directions.  Add half and half and milk to sauce, stirring to combine.  Sprinkle in cheese then toss with cooked pasta.  Serve with additional parmesan cheese if desired.

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.   

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.

Halloween Mummies

A couple of years ago I came across this idea for Halloween.  The kids go crazy over these mummies.  They are super easy and pretty fast.  Serve them for lunch with some fruit or along side a bowl of chili for dinner.

1 pkg. Hot Dogs
1 pkg. Refrigerated Crescent Rolls

Preheat oven to 375 degrees.  Roll out the crescent roll dough into a large Rectangle.  Cut very thin strips (about 1/8") with a pizza cutter.  Cut the hot dogs in half and wrap a strip around each half leaving a place for eyes to be added after they are baked.  Place the wrapped mummies on an ungreased cookie sheet.  Bake for 10-12 minutes.  Before serving add mummy eyes with mustard or ketchup.

Lettuce Wraps

The lettuce wraps from PF Changs are to-die-for!  If you haven't tried them you are really missing out.  I am not going to tell you that these lettuce wraps are a duplicate of the experience you have had at PF Changs but they are really good.  I love the hoisin sauce in them.  Hoisin sauce is like an Asian BBQ sauce, you find it in the Asian section of your grocery store.  The recipe is pretty loose.  They can be made with chicken breast, ground beef or ground turkey, any kind of lettuce works great, you can eat them with rice or just the meat mixture, there is basically a lot of room for personal preferences.

 I head of Lettuce
1 lb. Lean Ground Beef/ Ground Turkey OR 2 Large Chicken Breasts, diced small
2 tsp. Sesame Oil
1 Large Onion, diced small
2 Cloves Garlic, pressed
1 T. Soy Sauce
4 T. Hoisin Sauce
2 tsp. Fresh Ginger, minced (or in a pinch 1/2 tsp. powdered ginger but fresh is best)
1 T. Rice Wine Vinegar
1 Can Water chestnuts, diced small
1 Carrot, grated
1 Bunch Green Onions, sliced
1 C. Cooked Rice

Individually remove leaves of lettuce, wash them and pat them dry.  Lay them on a large platter and set aside.  Heat oil in a skillet and brown your meat, onion, garlic and ginger.  When meat is cooked through and onions are translucent add soy sauce, hoisin sauce, vinegar, water chestnuts, carrots and green onions.  Cook for 2-3 minutes then remove from heat.

To serve, either spoon meat mixture alone onto individual lettuce leaves OR spoon some rice onto lettuce first then some of the meat mixture.

Ham and Broccoli Pinwheels

These are so pretty, they would be perfect for a bridal shower or luncheon.  The filling is delicious, the flavors blend perfectly.  My kids really liked these.  They are especially good when served warm, soon after they come out of the oven.  The trick to making them all this pretty is to separate each pin wheel so they won't touch as they bake.  They also need to be baked longer than you would typically bake rolls.  They taste better when they are a little brown around the edges.   

1 roll recipe that makes 12-15 rolls.  (I like this one.)
*Don't use a sweet dough for this recipe.
Fresh Broccoli 
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)  
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough.  Heat oven to 350 degrees.  Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls.  Using a hand mixer, whip together the cream cheese and butter.  Spread evenly over top of dough.  Chop broccoli pretty fine until you have about 2-2 1/2 cups.  Heat oil in a large skillet and add garlic.  Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper.  Saute about 3 minutes until broccoli begins to get a little soft.  Spread evenly over the cream cheese.  Sprinkle parmesan cheese over top and roll up.  Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls.  Place on a large cookie sheet sprayed with non-stick cooking spray.  Like I said before, you want to place these apart from each other so they aren't touching when they bake, kind of like when you make cookies.  Sprinkle more parmesan cheese over top of each pinwheel.  Bake for 15-20 minutes until edges are golden brown.

My Favorite Pizza Crust

My sisters and I often make pizza on Friday nights.  I have tried a lot of pizza dough recipes and this is by far my favorite.  I like the texture of it and it is quick.  I usually start the dough and then cut up toppings and mix up sauce while the dough is rising.  By the time I am done the dough is ready and I can put the pizza together.  This dough also works nicely for calzones.  I think the trick to really good pizza is the garlic infused olive oil.  Read on for more details...

1 1/4 C. Lukewarm Water
1 T. Yeast
2 tsp. Salt
2 T. Sugar
2 T. Oil
3 C. Flour
1 1/2 T. Olive Oil
1 large clove garlic

Preheat oven to 500 degrees.  Mix yeast, water and 1 T. of sugar together and let it sit for 5 minutes or until it is pretty foamy.  Then add salt, the rest of your sugar, oil and flour.  Mix well then allow dough to rise for 20 minutes.  When dough is ready divide into two equal parts for thin crust pizza or roll out the whole ball for 1 thick crust pizza.  Press 1 clove garlic into 1 1/2 T. Olive Oil.  Using a basting brush, lightly brush the oil mixture all over the pizza(s).  You don't want too much oil on the pizza, just a light coating all the way to the edges.  Bake at 500 degrees for 3-5 minutes until dough begins to barely brown.  Take pizza out and top with sauce, cheese and toppings.  Put the pizza back in the oven for 7 minutes or until cheese is melted and bubbly.

BBQ Chicken Salad

The other day I had some friends over for lunch.  We made these salads for everyone.  The recipe comes from my friend Mindy, who is a great cook.  The salads were delicious, especially the grilled chicken.  It was a fresh, summer-y kind of meal, perfect for the warm Fall temperatures we have been having. 

Romaine Lettuce, chopped
Cucumbers, diced
Tomatoes, diced
Avocados, diced
Red Onion, chopped
Cheddar cheese
Chunks of Grilled Chicken marinaded generously with BBQ sauce
Dill (dried, not fresh)
Ranch Dressing

Layer each ingredient on the salad.  Top with several chicken pieces then sprinkle with dill.  Add dressing and serve.

Loaded Chicken Nachos

This was a last minute idea for dinner last Friday.  It was something I knew I could put together fast and nachos just seem like a Friday night kind of meal anyway.  They were a hit.  The entire cookie sheet was gobbled up by the time we left the table.

1 1/2 C. Shredded Chicken
2 C. Cheese
2 Cloves Garlic, pressed
2 tsp. Olive Oil
5 Green Onions
1 Green Pepper, chopped
1 Jalapeno, seeded and chopped very fine
1 C. Salsa
1 Can Black Beans
1 Tomato, diced
Corn Chips
1 Can Sliced Olives (optional)
Sour Cream (optional)
Guacamole (optional)

Heat oven to 350 degrees.  In a skillet pour oil and press garlic cloves.  Slice white parts of onions into pan reserving the green tops of onions and then add chopped peppers.  Cook for 3-5 minutes.  Add chicken, salsa and beans.  Cook until mixture is thick and most moisture has evaporated out.  Spread corn chips in an even layer on a large cookie sheet.  Spread topping over chips.  Sprinkle with cheese.  Bake for 10 minutes. Sprinkle diced tomato and olives over top.  Slice green onions thinly and sprinkle those over top.  Serve immediately with sour cream and guacamole on the side if desired. 

Easy and Delicious Pesto Pasta

This recipe was given to me by my good friend, Kathy, and I have been excited to try it since I heard her rave about it a few months ago.  It was super good!  I have never served pesto to my family before.  When I asked what everyone thought of it I got a bunch of enthusiastic thumbs up since their mouths were too full to answer verbally.  I loved the flavors of bacon and parmesan cheese, they really complimented the basil flavor.  Talk about easy too, only 5 ingredients!  I am not going to say it's a low fat choice but it tasted awesome!

16 oz. Bowtie Pasta, cooked according to package directions
1 8oz. jar Pesto
1 pkg. Bacon, cooked and crumbled
1 C. Parmesan, grated
1 C. Oil Packed Sun Dried Tomatoes, chopped

Once the pasta is cooked just toss all the ingredients together and serve!

Parmesan Baked Chicken

The other day I was watching a show called The Food Nanny and Liz Edmonds cooked up this recipe.  It looked delicious so I decided to try it out on my family.  They loved it, especially the kids.   I had never used Panko bread crumbs before.  There really is no substitute.  They were an inexpensive addition to my shopping list and made the chicken extra crunchy while locking moisture in as it baked.  I will definitely make this again. 

4 Chicken Breasts sliced into 1/2" strips or 2 lbs. Chicken Tenders
2/3 C. Buttermilk
2 C. Panko Bread Crumbs
1/2 C. Parmesan Cheese
2 tsp. Garlic Salt
1/3 C. Melted Butter

Preheat oven to 375 degrees.  Spray a 9x13 pan with cooking spray.  Put all chicken pieces into a medium sized mixing bowl and pour buttermilk over top.  Pour bread crumbs into a pie plate and add parmesan cheese and garlic salt.  Mix together until well blended.  Take each piece of chicken out one at a time and dredge heavily in the bread crumb mixture then place into prepared 9x13 pan.  It is fine for the chicken pieces to be touching.  After you have coated all your chicken with bread crumb mixture, drizzle with butter and place the pan into the oven.  Cook for 35 minutes uncovered.

Chicken, Mushroom and Zucchini Stir Fry

This is one of those dinners that makes my mouth water every time I think of it.  It was pure goodness.  Every bite of it.  It is a healthy option too with the lean meat and loads of vegetables.  There isn't tons of sauce (which also contributes to it's low calorie status) but it still goes very nicely over rice.  On top of how good it tastes, this meal comes together lightening fast, especially if you have time to cut everything up earlier in your day.

2 Chicken Breasts, cut into small chunks
1/2 C. Corn Starch
2 T. Sesame Oil
2 T. Soy Sauce
1 T. Balsamic Vinegar
2 Large Cloves Garlic, pressed
1 tsp. Ginger
16 oz. Fresh Mushrooms, sliced or quartered
1 medium/large Zucchini or 2 smaller zucchini, cut into 1" chunks
Salt and Pepper

Dredge chicken pieces in cornstarch.  Heat oil in a large skillet or a large pot and add chicken.  Cook until chicken is light brown.  Remove the chicken onto a plate lined with paper towels.  Add zucchini, mushrooms and garlic to the hot pan.  Cook for 4-5 minutes until zucchini is tender crisp (NOT soggy).  Add the soy sauce, balsamic vinegar, ginger and salt and pepper to taste.  Add the chicken back into the pan and toss to coat with sauce.  Serve over rice. 

Hawaiian Grilled Pork Chops

Devine, that's what these pork chops are.  I got this recipe from my sister-in-law several years ago and I have served it to lots of people with rave reviews every time.  The flavor of this marinade is outstanding and, if cooked right, the pork chops end up juicy and perfect.

6 Pork Chops (bone-in or boneless)
1 Can Pineapple Slices
1/2 C. Soy Sauce
1/3 C. Vegetable Oil
1/4 C. Onion, chopped small
1 Clove Garlic, pressed
1 T. Brown Sugar

Drain pineapple, reserving 1/4 C. of the juice.  Set aside pineapple and pour the reserved juice in a gallon-sized Ziplock bag.  Add all other ingredients to the bag and mix around to coat pork chops thoroughly.  Store in the refrigerator for at least 2 hours.  Remove pork chops, reserving marinade, and grill on medium low heat basting frequently with the marinade.  Grill pineapple rings during the last 3-5 minutes and then set a ring on top of each pork chop before serving.  

Simmered Black Beans over Rice

Seriously, this is one of my favorite meals.  I love the smell of it simmering on my stove almost as much as I love the taste.  Delicious.  I promise.  This is adapted from a Weight Watchers recipe so it is very low in fat and high in fiber.  Meatless is the way to go in the summer and you will have most of the ingredients for this dish just sitting in your pantry or refrigerator.  If you think of beans and rice as a blah, boring kind of meal,  this recipe is sure to change your mind.  You're gonna love it!

1 Large Green Bell Pepper, diced
1 Onion, diced
5 Cloves Garlic, pressed
2 T. Olive Oil
2 Cans Black Beans, drained
1 Can Petite Diced Tomatoes
1 Can Chicken Broth
3/4 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1 Bay Leaf
Cilantro to taste (I add about 2 T.)

Heat oil in a skillet and saute pepper, onion and garlic until onions are translucent.  Add all other ingredients except cilantro and simmer for 30-45 minutes until it becomes like a thick soup.  Discard bay leaf and add cilantro.  Simmer for an additional 5 minutes and serve over hot, cooked rice.  Garnish with additional cilantro if desired.  

Sweet and Sour Meatballs

As a kid I hated sweet and sour but as an adult I really enjoy it.  It helps that whenever I make sweet and sour anything it makes my husband extra happy.  I was drawn to this recipe because of the simple ingredients and I was very happy with the results.  I am all about easy and quick meals right now and this one is just that- easy and quick.  Add some veggies from your garden and your set for a great dinner.

1 lb. hamburger
1/4 C. Fine Bread Crumbs
1 Egg
1/2 of an Onion, diced small or 1 T. Onion Powder

Mix all ingredients together very well and shape into small meat balls, about 1 1/2 inches in diameter.  I was able to make 35.  Place on a baking sheet and bake at 400 degrees for 15-20 minutes.   

Sweet and Sour Sauce:
1 C. Brown Sugar, packed
1 1/2 C. Water
1 1/2 T. Corn Starch
1/4 C. Vinegar
3 T. Soy Sauce
2 T. Kechup

Combine all ingredients in a skillet and bring to a boil.  Add meatballs and simmer uncovered 15 minutes until sauce is thick.  If sauce becomes too thick just add a little bit of water.  Serve over rice.