Tuscan Garlic Chicken

I don't believe I have ever ordered Tuscan Garlic Chicken from the Olive Garden so I can't compare this recipe to it, but I can say this recipe is delicious! So save a buck and try this one at home. I think I will double the sauce recipe next time or maybe 1 1/2 it. I like my pasta with just a little more sauce.

Tuscan Garlic Chicken
3/4 c flour
1/2 TBS salt
1 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
4 boneless, skinless chicken breasts
5 TBS extra virgin olive oil, divided
1 TBS minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 c chicken broth
6 oz fresh spinach
1/2 c heavy cream
2 tsp corn starch
1 c milk
1 c Parmesan cheese
1 pound fettuccine

Preheat the oven to 350.
In a dish, combine flour, salt, pepper, basil, and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large nonstick skillet, heat 3 TBS olive oil. Cook the chicken 2-3 minutes on each side, until they are golden and browned, but not cooked all the way through. Remove the chicken to a foil-lined, lightly greased baking sheet and bake in the oven for about 15 minutes, until the chicken is cooked through.

While the chicken is cooking, cook the noodles until al dente.
In the skillet add the remaining 2 TBS Olive oil. When oil is hot add the bell pepper, and saute 2-3 min. Then add the garlic and saute for another minute.

Stir in 1 TBS flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small bowl whisk together the cornstarch and cream. Then add it to the skillet along with the spinach and milk. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with the breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
Source: Mel's Kitchen

Zucchini Meat Loaf

Tis' the season of zucchini once again. So here is a good recipe to try. A friend of mine told me about it, it is a good way to sneak veggies into little tummies if that is a problem at your house. My boys love their veggies so it isn't an issue here, but meat loaf hasn't been a big favorite here, (they ate this one up) it makes for a moist meatloaf. Now you have one more way to use up your excess zucchini that is healthy!

Zucchini Meat Loaf

2 eggs, slightly beaten

2 c shredded zucchini

1/3 c plain bread crumbs

1/3 c chopped onion

1 tsp salt

1/2 tsp dried oregano leaves

1/4 tsp pepper

1 1/2 lbs lean ground beef

Topping:

2 TBS packed brown sugar

1/4 c ketchup

1 tsp yellow mustard

Preheat oven to 350. In a large bowl, mix all meat loaf ingredients until well combined. Press mixture into greased 9 1/2 inch deep-dish glass pie plate. Bake 35 min.

In small bowl, mix brown sugar, ketchup and mustard. Remove meat loaf from oven, pour off drippings. Spread topping over meat. Return to oven and bake 10-15 minutes longer or until cooked through. Let stand 5 minutes before serving.

Source: The Farm Girl

Coconut Bundt Cake

This is a recipe that I picked up in Atlanta when we were there several years ago. I made it yesterday for Clinton's birthday and everyone enjoyed it, including Clinton. He generally isn't very fond of cakes but liked this one. The grandsons that are here enjoyed more than one piece. It is easy and good.

1 yellow cake mix (without pudding)
2 boxes instant coconut pudding (I didn't have coconut pudding so used vanilla and some coconut flavoring)
4 eggs
1 C sour cream
1/2 C salad oil
1/2 C milk
1 tsp coconut flavoring (optional)

Topping
3/4 tsp cinnamon
3/4 C chopped pecans
1/2 C brown sugar

Blend all the cake ingredients and beat on high for 2 minutes. Combine the topping in a separate bowl. Grease and flour (I sprayed mine) a bundt pan. Pour in half the batter and sprinkle with half the topping mixture. Repeat the layers. Swirl a knife through the batter. Bake at 350 degrees for 60 minutes. Can sprinkle with powdered sugar when it is cool if you desire.

Polenta

I know you probably won't try this and I hope to be able to post a picture soon as I am not sure you think this will sound good. It is an Italian dish and can be served with spaghetti sauce, soup, gravy, or stew on top of it. Pretty basic old fashioned comfort food.

Polenta

2 1/2 C boiling water
2 Cups milk
2 pinches of salt
1 1/4 C corn meal
1/2 C water (I used about 3/4 C so I could stir it better)
Bring milk, water and salt to a boil. Mix the corn meal with the 1/2 (or 3/4 C) water to disolve. Add this to the boiling water-milk mixture stirring with a wire wisk. Continue to stir and cook till mixture thickens and spoon can stand up by itself or until you can stir and can still see the bottom of the pan for a few seconds after the spoon passes through. Add a little more salt and pepper to taste.
For a different taste you can add Parmesan cheese, Romano cheese, Thyme or other spices that you might like.
Poor thickened mixture into a loaf pan and let it cool. Slice the polenta and grill it to warm it and then serve with spaghetti sauce, gravy, soup or stew. Whatever you like.

Poppy Seed Chicken

My family enjoyed this recipe, although my husband was a bit skeptical "poppy seeds are for baked goods".

Poppy Seed Chicken
4-6 Chicken breasts, cooked and cubed (I used 3 large)
1 can cream of chicken soup
1 c sour cream
1 sleeve Ritz crackers, crushed finely
4 TBS butter, melted
1 TBS poppy seeds

I just cooked the chicken in a fry pan with a little bit of olive oil. Put the cooked, cubed chicken in a 9x 13 pan. Heat and stir the soup and sour cream together just until warm and well combined. Then pour it over the chicken. Mix the butter, poppy seeds, and crackers together. Sprinkle on top of the soup mixture. Bake uncovered at 350 for 30 minutes. Serve over rice.

I actually made my own Cream of Chicken soup. Which tasted fine but was more time consuming. Next time I m just going to try the canned stuff, which from what I can see the sauce won't be quite as thick as in my photo. Then I will see which I prefer.

Source:adapted from Sister Stuff

Strawberry Cake

Here is a great recipe for the Easter weekend. This is my favorite version of strawberry short cake. This recipe comes from my sister-in-law Jennifer. It is so simple but delish, enjoy!

Strawberry Cake
1 White cake mix
1/2 c powdered sugar
1 pkg Junket Strawberry Danish Dessert
8 oz Cream cheese, softened
1 tub cool whip, smaller size
16 oz strawberries, sliced

Make the cake. Bake it in a greased jelly roll pan (I call mine a cookie sheet). Let it cool. Mix cream cheese and powdered sugar together. Add the cool whip and mix well. Spread mixture on top of the cooled cake.
In a medium sauce pan mix the Danish Dessert with 1 3/4 c cold water. Bring it to a full boil. Boil for 1 min. stirring constantly. Let it cool. Spread it on top of the cream cheese layer.
Lay the sliced strawberries on top on the Danish Dessert layer. Refrigerate to let every thing set then serve cold.

Flower Bouquet

Flower Bouquet

I have seen so many cute cuties out there that are decorated with royal icing. I've wanted to try something simple just for fun. When a friend of mine gave me some flowers I wanted to return her vase with something fun inside. They are far from perfect but I was pleased with my first attempt. I'm not even going to pretend like I know what I'm doing and give you instructions on how to make your own. If you are interested in making your own click on this link to Bake at 350 where Bridget will give you all the do s and don'ts for royal icing. She has some serious skills. Give em a try and make a fun center piece for you Easter dinner.

Roasted Asparagus Orzo

We eat quite a bit of orzo at our house. It makes a great side dish when you are ready to take a break from your normal sides. The orzo is great by itself but the asparagus makes a nice addition.

• Roasted Asparagus Orzo


• 1 bundle Asparagus


• 1 TBS Olive oil Salt & Pepper


• 3 1/2 c chicken broth


• 4 TBS butter


• 1/2 c onion, chopped


• 2 garlic cloves, minced


• 2 c orzo


• 1/2 c white cooking wine


• Parmesan cheese


• Place asparagus on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15-20 min, tossing once, cook till tender. In a large frying pan melt the butter and add the onions, just before the onions are translucent add the orzo. Stir while cooking till brown. Add the garlic. Cook for 1-2 minutes. Add the cooking wine let boil for a couple minutes. Add the chicken broth. Once boiling put a lid on the pan and turn down the heat to a simmer. Let cook for 20 min or till most of the liquid is absorbed and the orzo is tender. Toss in the asparagus. Season with salt, pepper, and Parmesan cheese.

Chicken Soup with Spinach and Orzo

Needed to use some spinach that Cheryl brought me so decided to try a recipe I found on the internet. Didn't have all the ingredients it called for so improvised and this is what I came up with. It turned out very good.

Chicken Soup with Spinach and Orzo

2 chicken thighs, skinned and fat removed
1/2 onion, diced
2 TB butter or oil (I used oil)
3 C water
1 stalk celery, diced
2 medium carrots, diced
1 bay leaf
1/4 tsp thyme
1 can chicken broth
1/4 C orzo
1/2 bunch of spinach chopped
1 TB dill

Saute onion in oil or butter in bottom of pressure cooker till soft. Add water, celery, carrots, chicken, bay leaf and thyme. Cover and bring up to pressure and cook 12-15 minutes. Cool cooker quickly under cold water. Remove lid, add chicken broth and bring back to a boil. Add orzo and cook to al dente. Add spinach and cook till wilted. Add dill. Remove bay leaf and serve.

Banana Cream Pie

I am no seasonded pie maker by any means. I think this is maybe the 4th pie I have ever made in my life, but my husband loves pie so I decided to give it another try. I found this recipe on cooksrecipes.com and like that it had cream cheese in it (cause seriously anything you can add cream cheese to is better right.) Needless to say it was a huge hit at our house and surprisingly easier than I thought so I may be becoming a regular pie maker.

1 (9 inch) baked pie crust

8 TBSP (4 0z) cream cheese, softened

1 1/2 Cups cold milk plus 2 TBSP

1 (3.4 oz) package of instant vanilla pudding and pie filling

2 bananas

2 Cups whipping cream

1/4 Cup powdered sugar

1 tsp vanilla extract

With an electric mixer beat the cream sheese until light and fluffy, 1 to 2 minutes. Add 2 TBSP milk and mix until the cream cheese is creamy and lump free. Add the remaining milk; mix well. Add the pudding mix and beat on the lowest speed for 2 minutes.

Meanwhile, slice the bananas and place in a single layer on the bottom of the cooled pastry shell. Pour the pudding mixture over the bananas. Refrigerate 1 hr.

Beat the cream together with the powdered sugar and vanilla until stiff peaks form. Pipe or spread over top the pie. Refrigerate at least 1 more hour and serve. ( I was lazy and used whipped cream in a can,which Kate put on which is why it is so beautiful, since we weren't going to eat the whole pie at once and I didn't want the cream to separate and get my pie all soggy.)

Split Pea Soup w/ Barley & Ham

Last Sunday we had a big family gathering for Ava's Blessing. We served ham, and went a little overboard and had almost an entire ham left over. So I have been thinking of ways to use it up. I remembered seeing this recipe at Melskitchencafe so I thought I would give it a try. I love barley in soups. I love the texture it gives to this soup. I think split pea soup is one of those foods you either like it or you don't, there isn't really an in between. This recipe is good but if you don't appreciate a good split pea soup this recipe is not for you, because it still tastes like split pea soup. I love that it is so simple to prepare too. Not a the most beautiful soup to photograph.

Split Pea Soup w/Barley and Ham (Slow Cooker)

1 c dry split green peas

1/2 c pearl barley (not quick-cooking barley)

2 c chopped ham

3/4 c chopped carrots

3/4 c chopped yellow onion

3/4 c chopped celery

5 c water

2 chicken bouillon cubes

1 tsp salt

1/2 tsp black pepper

1 bay leaf

In a medium bowl combine water, bouillon, and spices.

In a slow cooker layer peas, barley, ham, carrots, onion, and celery. Do not mix. Pour in the water/spice mixture and add the bay leaf to the cooker. Don't stir. Put the lid on the cooker and cook on high for four hours or low for eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. This soup thickens upon sitting or refrigerating so just add milk, water, or chicken broth to thin to desired consistency before reserving.

Pasta with Spinach or Broccoli and Mushrooms

This is a recipe I got from attending BYU Education week probably 30 years ago. It was an Italian cooking class and I learned a lot while there. Very simple as are most pasta dishes, but very good.
I have only made it with spinach but I love broccoli so am sure that would be delicious as well.

Pasta with Spinach or Broccoli and Mushrooms

1/2 lb. pasta
4 C spinach or broccoli cooked and chopped
1/2 lb. mushrooms sliced
2-3 TBS lemon juice
1 clove garlic finely chopped
1 C heavy cream or 1/2 C cream and 1/2 C chicken stock
1/3 C Parmesan cheese
4 TB butter

Add lemon juice to sliced mushrooms. Melt butter in skillet and add garlic and cook one minute. Add mushrooms and cook a few minutes. Add cream (or cream and broth) and bring to a boil. Season with salt and pepper. Add drained pasta, spinach and cheese. Mix and serve.

Amish Baked Oatmeal

Another pictureless post. Don't know where I got this but we enjoyed it.

Amish Baked Oatmeal

1 1/2 C quick oats
1/2 C sugar
1/2 C milk
1/4 C butter, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla

Combine and mix well. Spread in 9 x 13 pan and bake at 350 degrees for 25-30 minutes or till edges are browned. Serve with milk and with fruit if desired.

Shrimp Scampi Bake

Finally getting around to posting something. I actually have several recipes I would like to post but the pictures just seem to get into the way and keep me from posting. So, I have decided that I will post and if I ever get a good picture when I make it again I will add it. If not you will just have to leave it to your imagination.
This is an easy delicious recipe that I found on allrecipes.com. I had some shrimp and didn't know what to do with them as I am not that big on shrimp and didn't want to deep fry them to please husband so this is what I did. I am now a fan of shrimp done this way. I used regular yellow mustard and left out the parsley. Not low calorie but worth it. I cut the recipe in half for our meal but the following is the full recipe

Shrimp Scampi Bake

1 Cup butter
2 TBS Dijon-style mustard (any mustard you like will do)
1 TBS fresh lemon juice
1 TBS chopped garlic
1 TBS chopped fresh parsley, optional and I didn't use any
2 pounds medium , raw shrimp, shelled, deveined with or without tails.

Preheat oven to 450 degrees F.
In a small saucepan over medium heat, combine all ingredients except the shrimp. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. Serves six.

Chocolate Dessert Cups

Wow, it has been a long time since I have posted a recipe, sorry! I tell myself I have a good excuse, a beautiful baby girl! I had forgotten what having a newborn was like. I'm still trying to figure out how to get everything done in a day with four children, so blogging kind of gets pushed to the bottom of the to-do-list.

I hope you all had a great Valentines day! It felt like I spent my entire day in the kitchen preparing a special dinner. I knew we wouldn't be going out so I wanted to do something fun and special for the boys and Eric. I saw this cute idea for chocolate dessert cups at Mel's Kitchen Cafe. They were a hit with the boys. My eight year old was very impressed, he thought I was a genius and had made the idea up myself, I had to tell him I'm not that creative.

Chocolate Dessert Cups

-white or brown chocolate

-balloons

-sprinkles (optional)

**Do not serve these to anyone with latex allergies**

I just blew up some balloons, washed and dried them off, set them aside. I used white chocolate disks, melt them and let it cool or you will have popped balloons. Just dip the bottom of the balloons into the chocolate. I used sprinkles on mine then set them on wax paper to harden. Once they have set up it is time pop the balloons and remove them. Try to let the air out slowly. There you have it cute fun bowls to use for a variety of things, I filled mine with homemade chocolate pudding. If you find my instructions to vague go visit Mel's Kitchen Cafe where she gives very detailed instructions and photos.

I will try and get the other recipes I tried for our V-day dinner posted sooner than later.