Chicken Enchilada Pasta

This is another example of my poor picture taking skills. This pasta doesn't come out looking super appetizing, but it is so delicious. I got this recipe from Mel's Kitchen Cafe. I think most of you probably already have it, but just in case.
I know my noodles are a little crazy. I had some of the vegetable penne noodles, hence the green noodles, and then a bunch of rotini noodles to use up.

Ingredients
2-3 Chicken Breasts, cooked and cubed or shredded
2 T Olive Oil
2 Garlic Cloves, finely minced
1 Medium Onions, diced
1 Red Pepper- I always use green since the red are so expensive.
4 oz. Can Diced Green Chilies
1/2 t Salt
2 t Chili Powder
2 10 oz. Can Green Chili Enchilada Sauce
2/3 C Red Enchilada Sauce
1 C Sour Cream
1 1/2 C Shredded Cheese- I use cheddar.
16-20 oz. Penne Pasta- This recipe ends up very saucy so I always use 20 or more ounces of pasta as measure on my kitchen scale.

Bring large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, and enchilada sauces. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, unitl the cheese is melted, but don't boil. Pour the cause over the hot pasta.

I also learned a couple of things from a friend about cooking pasta.
1- Adding oil to the noodles while cooking does absolutely nothing, so don't bother. If you don't want your noodles to stick together, boil them in more water than you normally would.
2- Add salt to your pasta after the water is already boiling to add extra flavor to the pasta. but if you add it when the water is cold it could ruin you pot.
3- Hopefully you all know this already, but just in case, don't rinse your noodles after you have drained the water out. This washes away the starches that helps the sauce stick to your noodles.

So good pasta cooking to you.

Sweet Potato Fries

Okay, don't judge these too harshly based on the picture. I forgot to take a picture when they were fresh, so this is a next day picture, plus I don't know how to take good pictures. But I promise the fries are delicious.

Ingredients
Sweet Potatoes- I do 2 for the 2 of us. It makes enough for dinner and then lunch the next day.
Oil
Seasonings of your choice- I like rosemary, garlic and season salt.

Cut the sweet potatoes into french fry like strips. Put them into a gallon sized ziploc bag with some oil. Mix the potatoes around until they are coated in oil. You don't need to use a ton of oil. You just want to get enough so you r seasonings will still. Once they are coated pour them onto a cookie sheet. I like to spray the sheet with cooking spray, because I have had my fries stick to the pan. Then sprinkle on your seasonings. I have found that you need to be more generous than you might think in order to taste it at the end. Bake in the oven at 375 degrees for about 30 minutes or until they are soft. Then turn your oven to broil for 5-10 minutes to give them a nice crisp outside.

BBQ Chicken Salad

I really love this salad. It is very quick and easy and light. The chicken in it makes it enough for a meal by itself.

There isn't much of a recipe. We just tear up some lettuce and add our favorite salad toppings until it looks balanced. I like to chop up carrots, raw red onions, tomatoes (I didn't have any this time.) and mushrooms. For the chicken I cut it into bite sized pieces and cook it in a pan, adding BBQ sauce in at the end. I don't add the chicken into the salad until it's on the plate. I also top it off with croutons, a little bit of cheese and my favorite poppy seed dressing.

Chicken Bow Tie Pasta Salad

I also felt guilty for not posting as much as Emilee, but in my defense we have been out of town. This is just a little twist on regular pasta salad, but by adding the chicken it makes it filling enough to be a main course and it's light for summer.

2 C Bow Tie pasta uncooked (I always do more than that.)
2 C Broccoli florets- Because you cook it you can use either fresh or frozen
1-2 Chicken Breasts Cooked and cut into bite size pieces
1 C halved cherry tomatoes ( I got mine fresh from mom and dad's garden)
1/2 C Italian Dressing
1/2 C Cheese crumbles- I always use feta but it probably doesn't matter
1/4 C Grated Parmesan cheese

Cook pasta as directed on t5he package, adding the broccoli in for the last 3 minutes, then drain.

Toss chicken, tomatoes, dressing, and cheese crumbles in a large bowl. Add pasta mixture and mix lightly.

Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Makes 4 Servings

Chicken & Black Bean Wraps

Okay, since Emilee is a serious recipe posting maniac (it's a compliment) I thought I better at least put a second recipe up.

This recipe came from a friend who is a dietician. This meal is so yummy, quick, easy, but also pretty healthy as long as you don't smother it with too much cheese and sour cream (though, I am often guilty of doing so, and don't forget the avocado!). It makes a lot, and reheats well, so it's economical too. All good reasons to try it.

1 pkg. fajita seasoning
1/2 cup water
3 cups shredded chicken, cooked
1 can diced tomatoes
1 can black beans, rinsed
1 can diced green chilies
1/3 cup sliced green onions
2 Tbsp. chopped fresh cilantro
6-8 warmed tortillas

In a large skillet, mix water and seasoning. Bring to a boil, then stir in meat and reduce heat to low. Simmer until most of the water is cooked out. Next, mix in tomatoes, black beans, chilies, green onions and cilantro. Cook on low for 5 minutes, stirring occasionally. Serve in tortillas with cheese and sour cream, if desired.

Butterscotch Bundt Rolls

18 frozen dinner rolls

1 (3oz) pkg butterscotch pudding (non instant, and unprepared)

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/2 cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, sugar and pecans over rolls. Drizzle butter over all. Cover pan with a dishtowel , plastic wrap or wax paper and let rise at room temp overnight, or about 12 hours. Remove dishtowel, bake at 350 degrees for about 25 min. Cool 5-10 minutes before inverting to a serving plate. Serve warm.

Rolo Cookies

These cookies are so yummy and would be easy and fun to do with kids!

1 box Devils Food cake mix

2 eggs
1/3 cup oil

1 bag Rolos

sugar for rolling

Preheat oven to 350 degrees. Mix cake, oil and eggs together in a medium bowl. Make little balls out of the dough and shove a rolo in the center. Roll the ball in sugar and place on cookie sheet. Bake 6-8 minutes.

Just a side note: the dough is VERY sticky so before rolling it is a good idea to rub flour on your hands.

Olive Garden Zuppa Toscana Soup

1 lb. Italian Sausage

4-5 Large russet baking potatoes, sliced in half and then in 1/4 inch slices

1 Onion, chopped

1/2 C. Real bacon bits

2 Cloves garlic, minced

2 C. kale or swiss chard, chopped (optional)

2 Cans chicken broth

1 Quart water

1 C. heavy whipping cream

Brown Italian sausage. Place onions, potatoes, chicken broth, water, & garlic in a large pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper to taste. Simmer for another 5 min. Turn to low heat. Add kale and heavy whipping cream. Heat through and serve.

** I LOVE LOVE LOVE this soup. It is pretty much just a potato soup. The only things I do different is I use hot Italian sausage because I like the extra spice. Otherwise just use the regular mild Italian sausage. I also don't add kale or swiss chard because I don't like it. This recipe makes a TON, so use a big pot. Enjoy!

Best Alfredo Sauce

This is a really yummy sauce but is a little spicy, if you don't want spice cut back or cut out the red pepper flakes.

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 Tbsp crushed red pepper flakes

1 1/2 quart heavy whipping cream (you can also use half and half to cut out some of the fat)

2 cups shredded Parmesan cheese

3 oz cream cheese

Saute garlic in oil, add crushed red pepper flakes and saute for 2 min. Stir in cream and cream cheese. stir until cream cheese is melted. Stir in Parmesan cheese. serve over your favorite noodle mix in chicken or shrimp.

Best Chocolate Cupcakes and Pink Icing

Many of you know about the special chocolate cake with pink icing that he always got for his birthday when he was growing up. Well the frosting came in a powder mix called Betty Crocker's Fluffy Whit Frosting, that is no longer sold in stores. We have gone in with his sisters a couple of times to special order the mix. Then one day a miracle occurred, I found a recipe on a friend's blog for Fluffy White Frosting. So I gave it a try. I think it tastes exactly the same as the mix from the box. Hallelujah, we never have to order the mix again. I make it to go on top of these delicious chocolate cupcakes that I found on Mel's Kitchen Cafe blog.

Cupcakes
1 Box chocolate cake (Devil's food works best.)
1 Small ox chocolate or vanilla pudding
4 Eggs
1 C sour cream
1 C vegetable oil
1/2 C warm water
1 C chocolate chips
Mix all ingredients together and bake at 350 degrees for about 20 minutes. Makes 24-30 cupcakes.

Fluffy White Frosting
1 C white sugar
1/3 C water
1/4 t Cream of tartar
2 Egg whites
1 t Vanilla extract

In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks . Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7-10 minutes.

It says it is for 12 cupcakes, so I doubled it for 24 cupcakes and it was way too much. Probably one batch would frost all 24.

I found that you need to keep it refrigerated because otherwise the frosting seems to separate and become very grainy.
My frosting never sets up very well. I think I didn't whip the egg whites for long enough and I didn't add the sugar gradually. I just don't have enough patience and I'm okay with runny frosting.

Crunchy Cabbage Salad

Ingredients:

1 medium head cabbage, shredded

3 green onions, chopped

1/2 cup white vinegar

1/2 cup olive oil

1/2 cup white sugar

1 Tbsp. soy sauce

2 (3 ounce) packages of ramen noodles

1/4 cup slivered almonds

1/4 cup sesame seeds

Preparation:

1. In a large bowl, combine cabbage and green onions.

2. In a small bowl, combine vinegar, oil, sugar, and soy.

3. Combine cabbage with dressing, and refrigerate.

4. Crush ramen noodles while package is closed. In a skillet, toast crushed ramen noodles, almonds and sesame seeds, until golden brown. Cool and store noodle-nut mixture in a covered container.

5. Just before serving, add noodle-nut mixture to cabbage. Toss well. Serve chilled.

I hate cabbage, but I love this salad. Everyone I have made it for seems to like it. For the cabbage I usually buy 2 bags of shredded cabbage or cole slaw mix. I like the cabbage shredded super thin and it's hard to get it thin when shredding the head of cabbage yourself. Either way though, it is yummy. ENJOY!

Help?

I dont know why my post is all off centered and overflowing into the side bar. Any ideas how to fix this?

Broccoli Salad

I'm sure everyone in our family has this recipe already but for others who may read this, this is a yummy salad! (Sorry the picture isn't very good quality, took it with my phone)

2 bunches fresh broccoli (1 lb)

1 medium purple onion, finely chopped

1 cup grated cheddar cheese

6 strips bacon, cooked and crumbled

1/2 c sunflower seeds or raisins (optional)

Dressing:

1 c mayo

2 Tbsp red or white wine vinegar

1/2 c sugar

1/2 tsp salt

In a large bowl combine broccoli, onion and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve immediately.

Dressing: Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.

Aunt Mary Ellen's Baked Beans

These are literally the BEST baked beans in the world! If you have never had them you are missing out!

Brown together - 1 lb ground beef

1 green onion

1 onion

Combine in 4-5 quart baking dish or oven safe pot.

1 can tomato sauce (8oz)

1 tsp dry mustard

6 Tbsp brown sugar

2 tsp vinegar

salt

pepper

2 large (or 4-5 small) cans pork and beans

Bake for 45 minutes at 350 degrees-uncovered.

Amazing Pork Tenderloin in the Slow Cooker

This recipe I found on AllRecipes and it's now a go to meal for us. I made it when Mom, Dad, and Carrie were up visiting and they seemed to like it a lot, so maybe you will too. It's super easy. I serve it with potatoes and vegetables.

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine (I substitute chicken broth)
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine (or broth), and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquids on the side as au jus.

Questions

I have a few questions for everyone, as I am not very proficient in the blogging world. If I change your status from author to admin what does that mean? Sarah said it means you could steal my bank account info, but you know how Sarah lies. Also here is a list of things I want to change or add but can't figure out how:
1. The size and font of the subtitle.
2. A list on the sidebar that shows links to main dishes, desserts, etc. (Does that make sense?)
3. Is the title okay? I'm not set on it if anyone has anything more clever.
4. The area for the text is very narrow but I can't make it any wider.

Okay everyone get to work on solving these problems.

Plov (Pronounced with a long o)

I got this recipe from a cooking class that Sarah and I went to at Macey's. I really miss them. The guy who taught the class served his mission in Russia and this was one of the recipes he brought back with him. Sterling is absolutely in love with it. We made it last night for a friend of ours who also served in Russia. We asked how authentic it was but he is too nice and just kept saying it was great, so we may never know. I know the picture doesn't look super appetizing, but trust me it's delicious.
1 Large chicken breast, cut into cubes (We use the chicken tenders so it takes about 4-5)
1 small onion, chopped
2 medium carrots, grated
1 c. rice, cooked according to the package
1-2 cloves garlic, chopped
Chicken Bouillon Granules - They work better than just the cubes, but I imagine you could
smash up a cube.
Curry powder to taste
1-2 T Oil

In a large skillet, sometimes we even break it into 2 skillets for easier cooking, heat the oil. Sprinkle the bouillon on the chicken, I always use extra because that's my favorite flavor in the dish, and place in the hot oil. Fry for about 5 minutes, then add rice, carrots, onions and garlic to the chicken. Use more oil as needed. Sprinkle the chicken mixture with the curry power, continue cooking until nicely browned. The browning can take awhile. Turn the temperature down and flip it every few minutes. We like it more on the crispy side.

Spicy Cashew Chicken

I found this recipe on another food blog and loved it! Trust me, it tastes way better than it looks!

1 Tbsp oil

2-4 chicken breasts

1 small onion

1/2 tsp garlic powder

Sauce:

1/4 c chicken broth (to make chicken broth mix in 1 T or 1 cube chicken boullion with boiling water)

1 Tbsp corn starch

2 Tbsp soy sauce

1 Tbsp whit vinegar

1/4 tsp ground red pepper (cayenne)

cube raw chicken and cook in a large skillet with oil, onion and garlic powder. Mix sauce in a mixing bowl and pour over chicken. Cook until thickened. Add desired amount of cashews. Serve over rice.

Just a couple of side notes: I used half of a larger onion and it seemed to have too much onion so I would suggest just using a quarter of a large onion. Also, with the cashews some people like more cashews in it than others so just add as much or as few as you would like.