Chipotle Chicken Pasta

Chipotle Chicken Pasta

1 pound penne pasta
Juice of one lemon
2 tablespoons honey, divided
¼ teaspoon salt
1/8 teaspoon pepper
2 large chicken breasts
2 tablespoons butter, divided
1 tablespoon olive oil
1 yellow bell pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 ½ cups frozen peas
2-3 tablespoons adobo sauce (from a can of chipolte in adobo sauce)
2 cups half and half
1 cup grated parmesan cheese
tortilla strips and parsley for garnish

Prepare the pasta per package instructions, drain and set aside.

Whisk together the lemon juice, 1tablespoons of the honey, salt and pepper in a medium bowl. Cut the chicken into bite-sized pieces and add to the marinade. Toss to coat. Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the chicken and marinade to the pan, sauté for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken to a plate. Add the remaining tablespoon of butter to the pan, add the bell pepper and onion to the pan and sauté for 2 to 3 minutes. Add the garlic and cook for 30 seconds more, then stir in the peas. Add the adobo and half and half to the pan, bring to a simmer and stir in the parmesan cheese. Stir in the chicken and pasta, toss well to coat. Serve, topped with tortilla strips and minced parsley.

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Chicken and Broccoli Alfredo

The date on this recipe from Epicurious is 1995, which is about how long I have been making it.  I have made it countless times...from engagement parties to casual dinners at home to dinner parties.  It is a no fail recipe and is perfect for parties because everything can be prepped in advance.  The Monterrey Jack cheese adds a real richness beyond the cream and parmesan that you usually expect in an alfredo.  Feel free to add any fresh vegetables that you enjoy in an alfredo pasta, but I prefer the broccoli and red bell pepper as the original recipe calls for.

Chicken and Broccoli Alfredo

2 tablespoons olive oil
1 pound skinless boneless chicken breast halves, cut crosswise into ½ inch-wide strips
4 cups broccoli florets, from one large head
1 large red bell pepper, thinly sliced
2 cups cream
1 ½ cups grated Parmesan cheese
½ cup grated Monterey Jack cheese
½ teaspoon salt
½ teaspoon red pepper flakes
1 pound penne, freshly cooked

Grease a 13x9 glass baking dish with cooking spray, set aside. Heat the oil in a Dutch oven over medium high heat. Add the chicken, broccoli and bell pepper; sauté until the chicken is cooked through, about 5 minutes. Add the cream, 1 cup of the Paremsan, Monterrey Jack, salt and red pepper. Simmer until the sauce is thickened slightly, about 5 minutes more. Stir in the penne pasta, toss well to coat. Transfer the pasta to the prepared baking dish and sprinkle the top with the remaining ½ cup of Parmesan. Broil for 3 minutes, until the cheese is golden brown. Serve.

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Oven Baked Chicken Parmesan

Miss F saw oven baked chicken parmesan on an episode of Pioneer Woman, but I didn't love the recipe at all. She really wanted to make it, so I decided to make up my own version. This recipe seems like it has lots of steps, but it is really quite easy. And it makes a ton. I served it with a pound of spaghetti...leftovers for days!  I hate frying in my kitchen and this chicken turned out nearly like the original recipe, which requires even more pans and lots of oil.  This is going into regular rotation for our dinner around here.

Oven Baked Chicken Parmesan

1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, sliced
¼ cup red wine
1 can tomato paste
2 14.5 ounce cans diced tomatoes
1 teaspoon basil
½ teaspoon oregano
1 tablespoon brown sugar
½ teaspoon salt

1 pound boneless skinless chicken breasts
1 egg
¼ cup water
1 cup Italian seasoned breadcrumbs
6 tablespoons grated Parmesan
1 cup shredded Mozzarella

In a large saucepan, heat oil over medium high heat. Saute the onion for 2 minutes, until soft. Add the garlic and sauté 30 seconds more. Deglaze the pan with the red wine, then add the tomato paste. Stir in the diced tomatoes, basil, oregano, brown sugar and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Preheat the oven to 400 degrees. Slice the chicken breasts into ½” thick pieces. In a shallow bowl, whisk together the egg and water. In another shallow bowl, stir together the bread crumbs and 2 tablespoons of the Parmesan cheese. Grease a 9x13 baking dish with cooking spray. Dip each chicken piece in the egg, then into the breadcrumb mixtures, tossing well to coat completely. Place the chicken into the prepared baking dish. Spray each chicken breast with cooking spray. Bake for 30 minutes. Remove the chicken pieces from the dish, add the prepared tomato sauce to the dish. Nestle the chicken breasts into the sauce. Top the chicken with the remaining Parmesan cheese and the Mozzarella cheese. Return to the oven and bake for 15 minutes more. Serve.

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Killen’s Creamed Corn

I have enjoyed the creamed corn at both Killen's Steakhouse and at Killen's Barbecue.  When I saw that the recipe had been published in the Houston Chronicle, I knew I had to try it.  The at home version totally met my expectations.  The  corn cob infused half and half really makes a big taste difference compared to my usual creamed corn recipe.  I can't wait to try this recipe in the summer with sweet corn, I doubt it will need any sugar at all!  And if you are ever in Houston, head down to Pearland to try this spectacular creamed corn yourself!

Killen’s Creamed Corn

4 ears of corn
1 ¼ cup half and half
¼ cup butter
2 tablespoons sugar (can use more or less, depending on corn sweetness)
¹/8 teaspoon white pepper
¹/8 teaspoon cayenne pepper
Salt to taste
Parmigiano-Regginao cheese, grated

Instructions: Shuck and cut corn off ears. Bring the half and half to a simmer and add corn cobs to infuse for about 30 minutes. In a separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes. Remove cobs from milk/cream mixture and scrape off all milk. Discard cobs. Add ¼ of the sautéed corn to milk/cream mixture and blend until smooth. Add the rest of the corn and simmer till thickened usually about another 30 minutes. Season to taste and put in casserole dish. Finish in a 500-degree or as high as your broiler will go, with a little cheese sprinkled on top. Broil until cheese just turns brown. Serve immediately.

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Artichoke, Spinach and Chicken Lasagna

I initially thought my friend Jen was attending my dinner party, so I decided to make a main dish tailored to her. Whenever we go out to lunch at Houston's, she always orders the spinach and artichoke dip. Without fail.  I want to make some sort of dish that mimicked that dip and lasagna seemed like a natural way to do it.  One of my biggest complaints about lasagna is that I don't love the texture of ricotta.  Here, I halved the ricotta, replacing it with cream cheese, more in line with the spinach and artichoke dip everyone loves.  The result was a perfect dinner party dish, I love things that can just bake while I socialize.  Unfortunately, Jen had to cancel at the last minute, which means I will have to have her over soon and serve this again.  The recipe looks long, but it is really quite easy, especially if you use the Instant Pot and Fasta Pasta shortcuts.

Artichoke, Spinach and Chicken Lasagna

2 pounds boneless skinless chicken breasts
½ cup water
2 teaspoons Italian seasoning
½ teaspoon garlic powder

1 pound lasagna noodles
¼ cup butter
2 cloves garlic, minced
¼ cup flour
3 cups milk
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup grated Parmesan
10 ounces chopped spinach, defrosted and drained
1 15 ounce can artichoke hearts, chopped
16 ounces ricotta
16 ounces cream cheese. softened
4 cups shredded mozzarella

Instant Pot instructions:
Place the chicken, water, Italian seasoning and garlic powder in the Instant Pot. Place on “Poultry” setting for 20 minutes. Allow the pressure to release naturally. Shred the chicken and set aside.

Regular instructions:
Place the chicken, Italian seasoning and garlic powder in a saucepan. Add enough water to cover the chicken. Heat over high heat until the water boils, reduce the heat to low and simmer for 30 minutes. Shred the chicken and set aside.

Preheat the oven to 350 degrees. Grease a 9x13 baking dish with cooking spray and set aside.

Fasta Pasta instructions:
Place 9 of the lasagna noodles in the Fasta Pasta and fill to level 4. Microwave for 13 minutes. Drain and allow the noodles to cool. Repeat with remaining lasagna noodles.

Regular instructions:
Cook lasagna noodles in boiling salted water until al dente per package instructions. Drain and allow the noodles to cool.

In large saucepan over medium heat, melt the butter. Add the garlic and cook for 30 seconds more. Whisk in the flour, until fully incorporated. Add the milk, salt and pepper. Bring to a simmer, whisking occasionally. When the mixture thickens after about 5 minutes, remove from the heat. Stir in the parmesan, spinach, artichokes and shredded chicken.

In a mixing bowl, stir together the ricotta and cream cheese.

Layer ¼ of the chicken mixture in the bottom of the prepared pan. Top with 6 lasagna noodles. Spread 1/3 of the ricotta and cream cheese mixture over top. Layer ¼ of the chicken mixture over the ricotta and top with 1 1/3 cups mozzarella cheese. Layer with 6 more lasagna noodles, then 1/3 of the ricotta, ¼ of the chicken and 1 1/3 cups mozzarella cheese, twice more, ending with the mozzarella cheese. Spray aluminum foil with cooking spray, cover the lasagna spray side down. Bake for 45 minutes covered, remove the foil and bake for 15 to 20 minutes more. Allow to cool 15 minutes before slicing and serving.

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Instant Pot Risotto

I adore risotto, but I don't adore the stir stir stir it requires.   Enter the Instant Pot.  Same creamy risotto deliciousness with nearly no effort at all.  A quick saute of the rice and you are pretty much done.  My friend Brandi recommended this recipe to me and I can't wait to try other additions to it.  I mainly want to try mushroom risotto, but I will have to try that on a night I am home alone, since the rest of the family would reject it completely.

Instant Pot Risotto

1 tablespoon olive oil
1 onion, chopped
2 cups Arborio Rice
1 tablespoon white wine
4 cups chicken broth
¼ cup grated parmesan cheese

Turn the Instant Pot to the saute function. Add the oil to the pan. Add the onion and saute until it becomes translucent, about 5 minutes. Add the rice and saute until it becomes translucent. Add the wine to deglaze the pan and stir until it evaporates. Add the broth; close the top of the Instant Pot. Set to high pressure and cook for 6 minutes. Release the pressure and remove the inner pot carefully. Stir the parmesan cheese into the rice and serve.

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Simply Delicious Fettuccine Alfredo

Fettuccine Alfredo is definitely a family favorite around here. I saw Mario Batali's recipe for fresh pasta and I knew I wanted to try it. Unlike my usual recipe, which uses nearly a dozen eggs, this recipe was a lot simpler. This was the easiest fresh pasta I have ever worked with, which is an added bonus.  I decided to make a very simple alfredo sauce to go along with the super simple pasta, it was perfection.  The pasta is so tender and holds up beautifully to the sauce.  Miss F was also a huge fan of dipping her broccoli in the alfredo sauce, smart girl!

Simply Delicious Fettuccine Alfredo

2 ¼ cups flour
3 eggs

4 tablespoons butter
¾ cup heavy cream
¾ cup parmesan

Add the flour to the bowl of a stand mixer. Add the eggs and turn the mixer on low speed. Mix until the eggs are well incorporated. Swap out the paddle for the dough hook and knead the dough on medium for 10 minutes. Remove the dough from the bowl and knead by hand for 1 minute more. Wrap the dough in plastic wrap and let sit for 30 minutes. Divide the dough into 4 equal pieces. Feed each piece through the pasta attachment at level 1. Fold the dough in half and run through the pasta maker twice more. Reduce the setting to level 2 and run the sheet through twice. Reduce the setting to level 3 and run the sheet through once. Reduce the setting to level 4 and run the sheet through once. Repeat with the remaining dough pieces. Run the sheets through the fettuccine cutter or cut by hand. Bring a large pot of salted water to a boil. Add the cut pasta to the pot and cook for 3 to 5 minutes, until the fettuccine rises to the top.

Heat the butter in a large saute pan over medium heat. Add the cream and cook for 3 minutes, stirring often. Stir in the parmesan. Toss the drained fettuccine in the sauce, serve.

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Meatball Pasta Bake

Miss F loves two cooking show: Master Chef Junior and Pioneer Woman. I have tried to get her to watch Barefoot Contessa with me, but she gets bored with it, but I guess I can see that with an eight year old attention's span. As soon as she saw the Pioneer Woman that included this Meatball Pasta Bake, she wanted to make it. I adapted the original recipe quite heavily to better suit it to my cooking style and taste.  This recipe was a huge hit with the family.  I served it with a big salad, it was a great and filling meal.

Meatball Pasta Bake

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
1 6-ounce can tomato paste
1 28- ounce can crushed tomatoes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
1 teaspoon salt

1 pound ground beef
½ cup grated parmesan
½ cup breadcrumbs
1 egg

1 pound rigatoni, prepared per package instructions and drained.
1 pound fresh mozzarella, cut into cubes
¼ cup grated parmesan

Heat the oil in a Dutch oven over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 30 seconds more. Add the tomato paste, stirring constantly for 2 minutes. Stir in the crushed tomatoes, brown sugar, basil, parsley, oregano and salt. Bring to a simmer, reduce the heat to low. Let the sauce simmer while you prepare the meatballs.

Preheat the oven to 400 degrees. Stir together the beef, parmesan, breadcrumbs and egg. Grease two 24 cup mini muffin tins with cooking spray. Scoop the meatball mixture using a heaping teaspoon, roll into a ball and place into the muffin tin. Repeat with the remaining meat mixture. Bake for 10 minutes. Remove from the oven and set aside, reduce the oven temperature to 350 degrees.

Toss the prepared pasta with the tomato sauce. Grease a 9x13 glass baking dish with cooking spray. Spread half of the pasta into the dish. Add half of the mozzarella and half of the meatballs to the dish. Top with the remaining pasta. Nestle the remaining mozzarella and meatballs into the pasta. Sprinkle the parmesan cheese over top. Cover the pan with aluminum foil. Bake for 30 minutes, remove the foil and bake for 5 minutes more. Let cool for 5 minutes before serving.

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Grape Tomato and Spinach Angel Hair

This pasta couldn't be any easier and it tastes like it took hours to make. Well, the original recipe does take hours, from Ina Garten, but I adapted it to take about 20 minutes instead.  Miss F was a huge fan of the pasta, but wasn't as keen on the spinach.  I am not normally a fan of cooked spinach, but stirring it in at the last moment was perfect.  The pasta water, parmesan and burst tomatoes make a nice and light sauce.  The original recipe calls for fresh basil, which would work equally as well as the fresh baby spinach.

Grape Tomato and Spinach Angel Hair

½ pound angel hair pasta
1 tablespoon olive oil
2 cloves garlic, minced
2 cups grape tomatoes
1 cup baby spinach
½ teaspoon salt
½ cup grated parmesan

Prepare the pasta per package directions, reserve the pasta water and drain the angel hair. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the tomatoes and cook for 2 minutes. Add ½ cup of the reserved cooking liquid, bring to a boil and simmer for 4 minutes. Add the angel hair and cook for 2 minutes more. Stir in the spinach, salt and parmesan. Serve.

ALTERNATE FASTA PASTA PREPARATION
Add two servings of Angel Hair to the Fasta Pasta and fill to level II. Microwave for 8 minutes and 30 seconds. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the tomatoes and cook for 2 minutes. Drain the pasta water from the Fasta Pasta into the pan, bring to a boil and simmer for 4 minutes. Add the angel hair and cook for 2 minutes more. Stir in the spinach, salt and parmesan. Serve.

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Four Ingredient Carbonara

I may never add cream to carbonara ever again. And since it shouldn't be used traditionally in carbonara anyhow, I am completely fine with that. The sauce is still incredibly rich with six eggs and a ton of parmesan cheese.  Unfortunately, pancetta is completely rejected by both C and Miss F, even though it is the traditional meat used in carbonara, I use bacon instead in order to get my family to eat what's on their plate without complaints.  Miss F even dunked her broccoli in the sauce, she loved it so much.  Now that school has started, I need meals that come together quickly in the evening since on some nights Miss F doesn't get home until after 5 pm.  Carbonara to the rescue for a quick and delicious meal.  Miss F requested that the broccoli be mixed with the carbonara next time I make it.  I think I could fry it in the bacon grease, how delicious would that be?

Four Ingredient Carbonara

6 slices bacon, cut into lardons
1 ¼ cups grated parmesan cheese
6 eggs
12 ounces thin spaghetti

In a large skillet, fry the bacon over medium heat until crisp. Drain all but a tablespoon of the grease from the pan. Set aside. Separate 4 of the eggs, discarding the whites. Add the 4 egg yolks and 2 remaining whole eggs to a two cup measure. Add the parmesan cheese and whisk well to combine with the eggs. Prepare the spaghetti per package instructions. Drain the pasta, reserving the cooking water. Add the drained pasta to the pan with the bacon and pour the egg and parmesan over top. Toss well to coat, thin if necessary with the reserved pasta water. Serve with fresh cracked pepper over top.

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Chicken in Lemon Herb Sauce

I had this pinned from Elly Says Opa for the longest time and I finally got around to making it, I sure wish I had sooner.  The method is incredibly simple, but makes for a really nice and moist chicken breast.  Miss F refused to try it at all, I think she was exhausted from school.  She ate a few green beans and went straight to bed.  The sauce was delicious, I may have added a spoonful or two to my green beans and mashed potatoes.  I want to try it again adding prosciutto.  A sauce made with wine, garlic and butter...what could be better?

Chicken in Lemon-Herb Sauce

1 ½ pounds boneless, skinless chicken breasts
½ cup dry breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons freshly chopped parsley
1 ½ teaspoons dried oregano
2 tablespoons grated Parmesan cheese
1 cup dry white wine
½ cup chicken broth
¼ cup freshly squeezed lemon juice (1 large lemon)
½ teaspoon crushed red pepper
½ teaspoon salt
4 cloves garlic, peeled and smashed
1 tablespoon butter

Preheat the oven to 475 degrees. Cut each chicken breast crosswise into two pieces, pound each piece flat with a meat mallet, about 1/3” thick. Stir together the breadcrumbs, 1 tablespoon olive oil, parsley, oregano and parmesan in a small bowl. Sprinkle half of the bread crumbs over each chicken piece, then roll the chicken up, securing with a piece of kitchen twine or a couple of toothpicks. Place the chicken into an oven safe skillet. In a two cup measure, add the wine, broth, lemon juice, crushed red pepper and salt. Pour over the chicken and add the garlic to the pan. Bake for 10 minutes. Remove the skillet from the oven and top with the remaining breadcrumbs. Bake for an additional 5 minutes, until the breadcrumbs are golden brown. Remove the chicken to a serving plate. Place the skillet on a burner over medium-high heat. Bring to a simmer and allow to thicken for a minute or two. Remove the pan from the heat and stir in the butter. Pour the sauce around the chicken and serve.

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One Pot Chicken Pot Pie

I was quite wary of a chicken pot pie that could be made with only one pot. My usual recipe dirties at least three pans, four if you include the baking sheet to catch the drips from the pot pie.  I was so wrong to be wary.  This recipe is AMAZING.  And it really only dirties one pot.  I used my largest disher to drop the biscuits, which was incredibly easy and made them all equal in size.  C and I may have indulged in two biscuits each, they were so incredibly delicious.  This recipe was adapted from Community Table.

One Pot Chicken Pot Pie

3 tablespoons butter
1 pound boneless skinless chicken breast, cut into bite size pieces
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup flour
3 cups chicken broth
1 cup cream
2 cups frozen mixed vegetables
3 ounces fresh Parmesan cheese, grated
1 teaspoon dried parsley

Cheesy Drop Biscuits:
2 cups all-purpose flour
2 ounces fresh Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon kosher salt
½ cup butter, melted
1 cup whole milk

Preheat the oven to 450 degrees. Melt the butter in a 12 inch oven safe skillet or Dutch oven over medium-high heat. Add the chicken and sprinkle with the salt and pepper. Cook until the chicken is browned, about 2 minutes per side. Add the flour and whisk to combine. Whisk in the chicken broth and cream until well combined. Stir in the vegetables, parmesan and parsley. Reduce the heat to medium.

In a large mixing bowl, combine the flour, parmesan, baking powder, sugar and salt. Add the butter and milk, stir to combine. Drop the batter by heaping tablespoons on top of the simmering skillet. Place the skillet on a cookie sheet and bake in the oven for 10 to 12 minutes, until the biscuits are golden brown. Allow to cool for 5 minutes before serving.

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Creamy Chicken Asparagus Pasta

I love asparagus, especially in the spring and summer when I can get a big bunch for under a dollar.  This recipe was inspired by Cooking Classy, but very little remained the same once I was through.   If you are going to the trouble of frying bacon, you might as well fry the chicken and the asparagus in the leftover bacon grease.  Go big or go home, right?  I added some fresh basil at the end for my dish, Miss F and C were quite happy without.  Heck, they would have been happy without the dried basil, oregano and thyme, but the herbs really add a lovely flavor.

Creamy Chicken Asparagus Pasta

12 ounces penne pasta
5 slices bacon, cut into lardons
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon each salt and freshly ground black pepper, plus more for sauce
1 pound asparagus, trimmed of ends, remaining diced into 2-inch pieces
2 tablespoons butter
3 tablespoons all-purpose flour
2 cloves garlic, minced
1 ¾ cup milk
¼ cup cream
1/3 cup finely shredded parmesan cheese

Prepare the pasta per package instructions, drain and set aside, reserving ½ cup of the pasta water. Fry the bacon in a large skillet over medium heat. Remove the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon grease from the pan. Stir together the basil, oregano, thyme, salt and pepper. Sprinkle the herb mixture all over the chicken. Add the chicken and asparagus to the pan and sauté for 5 to 7 minutes, stirring often. Remove the chicken and asparagus to the plate with the bacon, set aside.

Add the butter to the pan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Add the garlic and whisk for 30 seconds more. Whisk in the milk and cream, bring to a boil, stirring constantly to keep smooth. Add the parmesan cheese, penne pasta, bacon, chicken and asparagus. Toss well to combine and serve with additional parmesan on top.

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Orecchiette Carbonara with Peas

This may be my new favorite carbonara. It's quite genius, actually. The little orecchiette cups the sauce perfectly and sometimes even a pea sneaks in there. This also may be the richest carbonara recipe I have ever made. 6 eggs for only 12 ounces of pasta, but the result is a lovely sauce that is velvety smooth.  I needed about 1/4 cup of pasta water to thin the sauce.  I can't wait to try the same sauce with my usual thin spaghetti, but I am also excited to try orecchiette carbonara with other add ins.  This recipe is adapted from the New York Times.

Orecchiette Carbonara with Peas

12 ounces orecchiette
5 ounces bacon, cut into lardons
1 cloves garlic, smashed and chopped
2 cups frozen peas
1 teaspoon thyme leaves
2 eggs
4 egg yolks
1 ¼ cups freshly grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil. Prepare the pasta per package instructions, reserving the pasta water.

In a large sauté pan, cook the bacon over medium high heat until crisp, then drain all but 1 tablespoon of the fat. Add the garlic, peas and thyme; cook for 3 minutes more. Add the drained pasta to the pan and turn off the heat. In a small bowl, whisk together the eggs, yolks and cheese. Pour the eggs and cheese into the pan with the pasta, stirring constantly and adding pasta water if necessary to thin the sauce. Top with fresh cracked pepper and serve.

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Shrimp in Tomato Cream Sauce

So Tide and Thyme pretty much lives my dream life, her Instagram breeds jealousy with every post.  I knew this recipe of hers would be a huge hit with Miss F, as long as I omitted the spinach.  I am not a huge fan of cooked spinach anyhow, so it was also a win for me.  We got amazing shrimp from the Seabrook seafood market and they were perfection.  Miss F may have taken down a half pound of shrimp on her own.  I used the amazing Fasta Pasta and dinner was ready in under 15 minutes, it doesn't get any better than that.

Shrimp in Tomato Cream Sauce

½ pound angel hair pasta
1 pound medium or large shrimp, peeled and de-veined
3 tablespoons butter
¼ red onion, finely diced
3 cloves garlic, minced
¼ cup white wine
½ cup heavy cream
¼ cup Parmesan cheese
3 Roma tomatoes, diced (a small handful reserved for garnish)

Prepare the angel hair pasta per package instructions, drain and set aside.

Season the shrimp with salt and pepper. Heat the butter in a large skillet over medium high heat, add the shrimp and cook for 2 minutes. Flip the shrimp over and cook 1 minute more. Remove to a plate and set aside. Add the onion and garlic to the pan, sauté for 1 minute. Deglaze the pan with the white wine, scraping up the browned bits from the bottom and let reduce for 2 minutes. Add the cream, parmesan and tomatoes. Cook over medium-low heat for 3 minutes. Return the shrimp to the pan and simmer for 3 minutes more. Add the angel hair to the pan and toss well to combine. Serve topped with the reserved tomatoes.

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Easy Muffin Tin Meatballs

Meatballs are a huge hit in our family. Well, I am not a huge fan, but I like the fact that they are easily picked out of spaghetti so that I can just have plain tomato sauce instead of meat sauce.  I do get frustrated with my go to meatball recipes, especially when Miss F helps make the meatballs.  Crockpot Spaghetti and Meatballs is easy, but I don't always have time in the morning to make it.  Enter baked meatballs...so incredibly easy, no more crumbling meatballs in the pan.  This recipe is heavily adapted (basically dumbed down) from Alton Brown.

Easy Muffin Tin Meatballs

1 pound ground beef
½ cup Italian breadcrumbs
½ cup grated Parmesan
1 egg, beaten

Preheat the oven to 400 degrees. In a medium bowl, use your hands to combine the beef, breadcrumbs, Parmesan and egg until completely mixed. Using a tablespoon disher, roll into individual meatballs by heaping teaspoonful and place in a mini muffin pan until all 24 cups. Bake for 20 minutes. Use as desired.

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Skillet Lemon Chicken Penne with Broccoli

This dish came about entirely because I had bought a ton of penne pasta on sale (like 10 cents a box sale) and the fact that I had a drawer full of lemons courtesy of my mom.  C proclaimed it was "too lemony" but I am positive if he hadn't seen me squeezing the lemon juice, it wouldn't have been an issue.  Miss F inhaled hers, though was being picky about the broccoli.  I had made broccoli while we were in Whistler and she now insists that Canadian broccoli is far superior to the broccoli we get here.  I adapted this recipe from Mel's Kitchen Café.

Skillet Lemon Chicken Penne with Broccoli

1 tablespoon vegetable oil
1 pound chicken breasts, cubed
4 cloves garlic, finely minced or pressed
½ teaspoon dried basil
3 ½ cups water
2 ½ cups chicken broth
1/3 cup freshly squeezed lemon juice
16 ounces penne pasta
3 cups chopped fresh broccoli florets
1 cup milk
2 tablespoons cornstarch
½ cup freshly grated Parmesan cheese

Heat the oil in a large skillet with a lid over medium heat, add the chicken and sauté until the chicken is browned and cooked through. Remove the chicken to a plate and set aside. Add the garlic and basil to the skillet and sauté for 30 seconds, until fragrant. Add the water, broth and lemon juice to the skillet. Bring the mixture to a simmer and add the penne, stir to combine. Cook for 10 to 12 minutes, until the pasta is tender. Add the broccoli and cover, cook for 2 minutes more. Whisk together the milk and cornstarch, stir into the skillet along with the Parmesan and reserved chicken. Simmer, uncovered, 2 minutes more. Season to taste with salt and pepper, serve.

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Cajun Chicken Pasta

I may have a bit of a problem with making Cajun chicken pastas. It is reminiscent to my past Spaghetti Carbonara obsession.  As soon as I saw this recipe on All Recipes, I knew I had to make it.  I adore mushrooms, but I am the only one in the family who does.  So while we ate dinner, both C and Miss F piled my plate with their excess mushrooms.  We used fresh vegetables from Froberg Farm after a big afternoon of strawberry picking.  Miss F was a huge help in making  this dish, she is becoming much more confident working with things on the stove top, it's all quite exciting.

Cajun Chicken Pasta

16 ounces Penne pasta
2 skinless, boneless chicken breast halves, cut into 1” cubes
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, chopped
1 green bell pepper, chopped
4 fresh mushrooms, sliced
1 ½ cups heavy cream
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

Prepare the pasta per package directions, drain and set aside. Toss the chicken with the Cajun seasoning. In a large skillet over medium heat, melt the butter. Add the chicken and sauté until cooked through, about 3 to 5 minutes. Add the bell peppers and mushrooms, cook for 2 to 3 minutes more. Add the cream, basil, salt, garlic and pepper, bring to a simmer and reduce the heat to low. Cook for 2 minutes more. Stir in the parmesan cheese and drained pasta, serve.

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Simple Risotto

I adore risotto, but I rarely make it at home. If it is on a restaurant menu, either C or I will usually order it. After making this incredibly easy recipe, risotto will be on my weekly menu far more often. It takes nearly no time at all, though there is a ton of stirring involved.  Miss F completely rejected it, which was a complete shock for me since it has only things she loves in it.  She can cover a slice of pizza or a plate of pasta in parmesan, so I am not sure what her issue was with the risotto.  I can't wait to try additions of parmesan, mushrooms or other fresh vegetables this spring. This recipe is based off one from the Culinary Institute of America.

Simple Risotto

4 tablespoons butter, divided
1 cup Arborio rice
3 cups chicken broth
½ cup grated Parmesan cheese

Heat 2 tablespoons of butter in a sauce pan over medium heat. Add the rice and stir to coat completely with the melted butter. Add the broth, 1 cup at a time, waiting until the rice has absorbed all the broth after each addition. Stir the whole time. After the final addition, take the sauce pan off the heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese.

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Parmesan Pepper Popovers

These popovers were such a hit, that I made them twice in one week. C has started expecting some sort of homemade bread every meal. Miss F has also really turned into a carb lover. Apparently, six popovers aren't enough for one dinner. I know I only ate one. The second night I made these, I doubled the recipe and was able to enjoy a few leftover.  The puff up so beautifully,  they are the perfect side for a warm bowl of soup in the winter.  We had them with soup, salad and butter.  Lots of butter.  I believe we went through nearly a whole stick of butter in just a couple days.  It's the holiday season...so treat yourself!

Parmesan Pepper Popovers

1 cup milk
2 eggs
1 cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons Parmesan cheese

Preheat the oven to 450 degrees. Grease a 6 cup popover pan and place in the oven while it preheats. In a large bowl, whisk together the milk and eggs until well blended. Add the flour, salt, pepper and Parmesan; stirring well to combine. Remove the pan from the oven and carefully fill the cups with the batter. Bake for 20 minutes, then lower the temperature to 350 degrees and bake for 15 to 20 minutes more, until golden brown.

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