Mozzarella, Chicken, & Asparagus Pasta

This was one of those first time recipes where my husband and I like to critique it as we're eating it, and that's where you all get the upper hand in trying the modifications that we will do NEXT time! ;)



1-2 chicken breasts, cubed 
bundle of asparagus, cut to 1" pieces
1/2 lb pasta cooked (I used penne, but rotini would be good!) 
1 onion, chopped
1 cup shredded mozzarella cheese
1/4 cup panko bread crumbs
olive oil

While the pasta is cooking, and the asparagus is steaming (I like to use my rice cooker to steam veggies,) cook the chicken breast and saute the onions. I seasoned the chicken with kosher salt, pepper, and garlic powder, my usual! 

In a greased, 11x7 pan, add steamed asparagus, and the cooked cubed chicken and onions.

(At this point I might add some garlic salt, or kosher salt.)

Pour the cooked pasta over the chicken mixture. Drizzle olive oil over the mix, and lightly toss to coat chicken and asparagus. (Don't go too easy on the olive oil, however, don't drench the pasta.)

Top the pasta with mozzarella cheese, and sprinkle bread crumbs over cheese. 

Broil in the oven just until browning starts to begin. I like a nice crunch, so I broiled it for about 4-5 minutes... but ALWAYS watch a broiling oven! 30 seconds longer, and our pasta would have been burnt on top! 

A few things we noticed is that the original recipe needed some saltiness, so that's why I'd add garlic salt to the entire mixture.We also thought some sun dried tomatoes would go well in this pasta dish!

But whatever you choose... ENJOY!!

Chicken Salad Pesto Sandwich

This chicken salad sandwich was SO GOOD.... and easy to make! I already had some pesto from last week's meal, and mozzarella from the pasta recipe to be posted soon! 

1 cooked chicken breast, shredded (I like to cook the chicken in the crock-pot...  You don't have to use the oven and it's easier to shred)

about half an 8oz can pesto sauce 

about 1/4 cup greek yogurt 

(Basically, the ratio of pesto to yogurt is roughly 2:1)

toasted pine nuts (this wasn't in the original recipe, but I had some in my cupboard... I toasted them in a small nonstick skillet with garlic salt and then crushed them slightly and put them in the chicken mixture)

Mix together and add salt & pepper to taste

I made them with a warmed baguette, and added in tomato slices, arugula, and mozzarella. This portion made enough for about 4 sandwiches! 

Chicken Pesto Suddenly Salad

 

Start with this version of Betty Crocker's Suddenly Salad, and add in chicken, peppers, and pesto!

1) Make the pasta salad as the box directs.

2) While the pasta is being made, cook chicken. (You can use either one or 2 chicken breasts, and can marinate it or not. I had Caesar dressing in the fridge, so I marinated this breast in that overnight, and then pounded the chicken to help it cook faster.) 

3) Chop the chicken into cubes. When pasta is cooked and drained, add chicken to pasta mix, and then add the pasta and chicken to the oil/water/seasoning mix from the box directions.

4) Meanwhile, prepare lettuce, chopped red bell pepper, and green onion. You can use either romaine or iceberg. I usually use romaine, but had iceberg leftover from our Chinese chicken salad. You can also substitute the pepper with tomato, but I like the crunch of the pepper!

5) At this point you will simply add the pasta mixture and lettuce/peppers/onions together with desired amount of pesto dressing. 

Be careful when adding the pesto in, because I've noticed if you add too much, it becomes to overpowering, and wilts the lettuce.

After it is all tossed together... I like to chill it for at least an hour... this meal is perfect for leftovers, and is usually quite filling! I like to top it with Parmesan cheese... and... ENJOY!!

Beef Dip Sandwiches

These sandwiches are great whether you are cooking for one, or a family. I used to make these all the time when I lived on my own, because they are extremely budget-friendly, and can be bought according to desired serving amount. These proportions feed my husband and I, but there are almost always no leftovers!

At the deli, we ask for a 1/2 lb thinly sliced roast beef.

One packet of Au Jus Gravy mix (I normally buy the Ralph's brand) 

Bring it to a boil, and let the meat sit while you're prepping the other stuff.

I like to saute white onions, with a few jalapeno peppers in the pan... this gives the sandwiches a perfect amount of kick!

Grab some provolone cheese (or I occasionally use pepper-jack or Swiss) 

The key here is building the perfect sandwich now... I am very meticulous about how I layer my beef dips (call it OCD if you'd like) but I take my time layering levels of cheese, meat, and onions.

I love these sandwiches paired with sweet potato fries drizzled with maple syrup... and maybe I dip my sandwich in the leftover syrup as well...

MMMMMmmm...!!!!

Chinese Chicken Salad

I love this salad recipe! It's easy to make, and pretty inexpensive as well! Thank you Aunt Nancy for this one...But as always... I have my spin on it! This usually makes enough for 4 people, and keeps well if it's not drenched in dressing overnight!

For the salad part, all you need is:

iceberg lettuce

bundle of green onions

1 pkg Top Roman noodles, crushed (I like chicken flavor)

slivered almonds

sunflower seeds

1 can mandarin oranges

cooked chicken breast, cubed

(I can usually get away with one cooked chicken breast, but you could use two)

For the dressing:

Notice: I absolutely LOVE this Oxo salad mixer... it has measurements on it, and works great for oil/vinegar based dressings, such as this one, because you can shake it up right before you pour, and very little mess!

3/4 cup veggie oil

6 Tbsp rice vinegar

4 tsp white sugar

1/2 tsp pepper

1/2 tsp salt

AND... the secret ingredient...

the seasoning packet from the Top Roman noodles!

Shake and pour... & I like to pair this with the "Take and Bake" bread that you can get in the bakery section at your grocery store...

 ENJOY!!

Easy Tomato Basil Pasta

Probably one of the easiest meals I've made yet! Found this floating around Facebook, and modified it slightly. Literally, all the ingredients seen here are thrown into a pot, and you're done in about 15-20 minutes! 

6 oz thin spaghetti (a little less than half of a 1lb box pasta)

1 14.5 oz can petite diced tomato (slightly drained)

1 small sweet onion (julienne sliced)

3 cloves garlic (thinly sliced)

1 14 oz can vegetable broth (not low sodium)

red pepper flakes

1 tsp dried oregano

garlic salt

1 Tbsp olive oil

Place pasta, tomatoes, onion, garlic, and basil in a large pot.

(I don't have a pot that is big enough around to completely submerge spaghetti, so I just broke them in half!)

Pour in broth, and sprinkle with oregano, red pepper flakes, and garlic salt. Top of with olive oil.

Bring to a boil, covered, then reduce heat to simmer for about 10-15 minutes, stirring frequently. When most the liquid is absorbed, pasta is ready! Serve with Parmesan cheese and bread! PERFECT weeknight meal! 

Coleslaw with Poppy Seed Dressing

For the slaw: 

Napa Cabbage, chopped
1/2 red cabbage, chopped
3 carrots, grated
6 green onions 
(white and green parts, thinly sliced)
1/3 cup cilantro
salted peanuts (slightly crushed)

Now, I'm sure the amount on each ingredient can vary. The original recipe (that I also got from "The Chew") was slightly different, and so I am sure the variations can change according to you and your family's taste buds. For example, the original recipe didn't call for peanuts. However, as we were testing out this slaw for the first time, we agreed it needed some more... flavor... like salt. It also was lacking a certain CRUNCH... and my dad came up with the idea to add peanuts to the mixture. BRILLIANT! 

For the Poppy Seed Dressing:

1 1/2 cups mayonnaise
1/4 cup finely chopped shallots
2 Tbsp cider vinegar (or slightly less)
1 Tbsp Poppy Seeds
zest of 1 lemon
2 tsp fresh lemon juice
2 tsp kosher salt

Simply whisk all these ingredients together! Pour over your slaw mixture, and enjoy!

Mac & Cheese with Gruyere, Cheddar, and Bacon

Now, as you can probably guess... this is by no means a healthy, whip up in seconds mac & cheese... HOWEVER, it is PERFECT for hosting a small dinner party and pairs nicely with a coleslaw recipe (that I'll post later!) On a side note, I've noticed that I've been making a lot of things that contain red cabbage... Anyway, this recipe credit goes to the ADORABLE Curtis Stone, and I have to thank "The Chew" for providing me with not only a show to watch at noon on my days off in the summer, but also great recipes! Oh, and beware, the cheese for this delicious version of a classic baked mac & cheese isn't the most inexpensive, but it is worth it!

6 slices bacon (uncooked, chopped)

1/2 cup chopped shallot

2 garlic gloves (finely chopped)

2 Tbsp flour

3 1/2 cups whole milk

1 1/2 cups heavy cream

1 1/2 cups shredded Gruyere cheese (about 6 oz)

1 1/2 cups shredded white cheddar (about 6 oz)

kosher salt & cracked pepper

1 pound Penne pasta

2 Tbsp unsalted butter (melted, plus butter for the baking dish)

2/3 cup Panko (Japanese Bread Crumbs)

1/3 cup grated Parmesan cheese 

2 Tbsp chopped parsley

Heat a large heavy saucepan over medium-high heat. Add the bacon and cook, stirring often, for about 5 minutes, or until golden brown. Transfer the bacon to paper towels to drain, leaving the drippings in the saucepan. Add the shallots to the saucepan and cook, stirring often, for about 2 minutes, or until translucent. Add the garlic and saute for about 1 minute, or until fragrant. (It is important to use the bigger skillet, this will make sense later. Therefore, ignore the smaller skillet being used here.)

Reduce the heat to medium-low, whisk in the flour, and cook, whisking, for about 1 minute. Gradually whisk in the milk and cream, then bring the sauce to a gentle simmer over medium heat and simmer, whisking often, for about 10 minutes (don't let the sauce boil). Reduce the heat to medium-low and gradually whisk in the Gruyere and Cheddar cheese. Remove the pan from the heat and season the sauce to taste with salt and pepper... and yes, it is supposed to be thin at this point.

(Meanwhile, cook the penne pasta in salted boiling water, and drain well.)

Stir the penne into the hot cheese sauce. If the sauce becomes too thick, thin it with more milk or cream. Stir in the reserved bacon. Season to taste again with salt and pepper. 

Position the broiler rack about 8 inches from the heat source and preheat the broiler. Butter a 3-quart baking dish. Spread the penne mixture in the baking dish. 

In a small bowl, toss the panko, Parmesan cheese, parsley, and melted butter to mix well. Season with salt and sprinkle evenly over the penne. 

Broil, watching closely, for about 2 minutes, or until the topping is golden brown. (Can cook longer if you'd like at about 300 or so for about 10 or 15 minutes.) Let stand at room temperature for 5 minutes before serving. 

P.S. This was made by, non other than, Mrs. Lavey... It was delicious mom!