Tuscan Garlic Chicken

I found this recipe on Mel's Kitchen Cafe and had to make it. I'm glad I did because it was amazing and I will definitely be making it again.

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 tbsp extra virgin olive oil, divided

1 tbsp minced garlic (4-5 cloves)

1 red bell pepper, cut into thin strips

1/2 cup chicken broth

6 oz fresh spinach ( i used about 4 oz and it was plenty)

1/2 cup heavy whipping cream

2 tsp cornstarch

1 cup milk

1 cup shredded parmesan cheese

1 lb fettuccine pasta

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon 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 liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. 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.

Cordon Blu Pasta

This is a favorite of Kamille's at one of our favorite restaurant in Logan, Firehouse Pizza. It is pretty easy to make, but very tasty.

I did not have a set recipe that I followed, so I will try to give you as close to follow directions as possible.

I used Penne Pasta 3 to 4 Cups cooked, half pound of bacon, 2 chicken breasts, 1 jar of Alfredo sauce, 2 cups of Swiss Cheese, green onions, and bread crumbs.

Cook the pasta as directed.

Cook the bacon until crisp, save the drippings to cook the chicken in.

Cut Chicken into bite size pieces. Cook Chicken until browned.

Crumble bacon, combine Chicken, Bacon, Alfredo Sauce, 1 1/2 Cup Swiss Cheese and Green Onions. (I reserved some of the tops of the green onions for garnishment).  Warm the sauce mixture, don't need to bring it to boil, just want to warm so it is easier to mix.

Combine Pasta, and Sauce mixture in 8x8 pan. Put the rest of the Swiss Cheese, bread crumbs and the top parts of the Green Onions on top.

Bake at 350 for 30 Min, just enough to heat all the way through, finish cooking the chicken, and melt the cheese.

(Kamille didn't really like the bread crumbs, but I thought it added a nice crunch to the texture).

We felt like it was a bit dry, so you may want to add some additional Alfredo Sauce.

Enjoy!

Chick-Fuh-Lay Nuggets and Sauce

I found this recipe on Pinterest and decided to give it a try. I'm sure glad I did because it was sooo good!

For the sauce:
1/2 cup mayo
1 Tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 Tbsp. vinegar
2 Tbsp. honey

For the nuggets:
8 chicken tenders or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp paprika
peanut oil or canola oil for frying (i used canola)

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the sauce, mix well and refrigerate.

2. In a large dutch oven or stock pot (I used a milti-cooker), heat up oil over medium high heat to 375 degrees (see not below).

3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal and shake to combine.

4. throw the chicken pieces into the bag, close it, and shake until all are coated well.

5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

6.Before you start frying, prepare a plate by lining sheets of paper towl to drain the nuggets after frying.

7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 min (but it also depends on the size of your nuggets)

8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.

9. Serve hot with dipping sauce.

SIDE NOTES: If you don't have a thermometer for the oil, you and test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come up to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Slow Cooker Pot Roast

• 2-5 pound pot roast (any kind)  
• 1 envelope ranch dressing (dried)
• 1 envelope Italian dressing (dried)
• 1 envelope brown gravy mix
• Potatoes, Carrots, & Onions
• 1 to 1-1/2 cup water

1. If you wanted carrots,  potatoes, & onions in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. 
2. Put Roast on top of vegatables. 
3. Sprinkle all 3 spice envelopes on top. 
4. Add the water. 
5. Cook on LOW for 6-10 hours until tender and veggies cooked through.

This is seriously the best roast I have ever had. It has so much flavor and tastes so yummy. Erik even loved it and that is saying something! This isn't the picture of the actual meal that I made but it is the picture taken from the actual recipe. This is a must try! So delish! 

Five Cheese Ziti

Ziti Sauce

4 cups tomato sauce

2 cups alfredo sauce

1/2 cup ricotta cheese

1/4 cup mozzarella cheese, shredded

3 tablespoons fontina cheese, shredded

1 teaspoon garlic pepper seasoning

1/2 teaspoon garlic powder

Ziti Topping

3 cups mozzarella cheese, shredded

1/2 cup Italian breadcrumbs

3 tablespoons romano cheese, grated

3 tablespoons parmesen cheese, grated

1 tablespoon fresh garlic, chopped

3 tablespoons vegetable oil

3 tablespoons fresh flat-leaf Italian parsley, chopped (Optional) 

Remaining Ingredients

1 lb dry ziti pasta (penne works too)

1 cup mozzarella cheese, shredded

Directions: 

PREPARE THE ZITI SAUCE:

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:.

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

This is a really yummy meal. I made a few changes to the recipe, nothing major, and it still turned out great. The only things I did different was I didn't use the garlic pepper seasoning. I didn't want to buy it for only 1 tsp., and I didn't use the fontina cheese. Again i didn't want to buy it for only 3 tbs. so I substituted Romano cheese since I had it. Other than that i followed the recipe. This recipe is also very saucy. so if you don't like it super saucy maybe add more pasta or not make or use all the sauce.

Chocolate Chip Cookies

Chocolate Chip Cookies

Okay, so I started a new blog. Not that I'm abandoning this blog, but I saw so many "Mommy" blogs out there and I wanted to try to do one too. So, this is one of my posts on that blog. I haven't shared it with anyone yet. I wanted to just get a bunch of content on there first, because who wants to visit a blog with like 3 posts? Anyway, you should check it out. You guys can even become my first followers.
I have to admit I am so tired of seeing pins all over pinterest claiming to be the best chocolate chip cookies. They can't all be the best, especially because I actually have the best recipe right here in front of me. That's right, I hold in my hands the best recipe for chocolate chip cookies known to man. They are phenomenal. The original recipe comes from Our Best Bites. I have loved almost every single thing I have made using their recipes, but these cookies are, in my opinion, their masterpiece, and maybe also their pizza crust, but that's a post for a different day.
For the most part I like to stick to a recipe. I am not an amazing chef, but I can follow directions really well. The main thing I changed about this recipe was to half the amount of butter and margarine. I have found that by halving the butter I get  more of a puffy shaped cookie instead of a flat cookie. Growing up my mom always made very flat cookies, and while they tasted great and I love my mom, I always wanted the puffy cookies that my friend Cami made. So, half the butter if you want a puffy cookies. I can't tell a difference in taste, and in my mind, it makes eating these cookies almost as healthy as eating an apple.

Chocolate Chip Cookies

1/2 C Butter (I used 1/4 C)
1/2 C Margarine (I used 1/4 C)
3/4 C White Sugar
1 C Brown Sugar
2 Eggs
1 t Vanilla
3 C Flour
3/4 t Salt
3/4 t Baking Soda
12 oz. Chocolate Chips (I usually half this too.)

Cream the butter, margarine, sugars, eggs and vanilla together. In another bowl mix together flour, salt and baking soda, then add to creamed ingredients. Mix together and add chocolate chips.

Bake at 350 degrees for 10-12 minutes. Let them sit on the pan for just a minute or two after taking them out of the oven, then cool on a wire rack. I usually get about 3 dozen cookies out of this recipe.

*Side note- I have read on several blogs and heard from friends who are much better cooks than I am, that you should use a kitchen scale to measure your ingredients to get more accurate measurements. I'm a little lazy, so I don't often do this. But, I hate measuring our brown sugar and packing it into the cup. I just hate it. So when I am using brown sugar I pull out my kitchen scale, set my mixing bowl on top, tare off the weight of my mixing bowl and then just pour the brown sugar in straight from the bag. 1 Cup Brown Sugar = 7 oz. It is so much easier.

Green Monster Smoothie

I've been wanting to try a green smoothie for a while now but never had the courage to put spinach into a perfectly good smoothie. But when I found this recipe on pinterest it said that It "doesn't taste healthy at all" so i decided to give it a try. I absolutely loved it and you literally cannot taste the spinach at all. So before you just push this aside and decide not to try it, just trust me and give it a try. I had one for breakfast and I wasn't hungry again until 2 when I got off work. It was awesome!

                                                 (Don't mind the mess)

Green Monster Smoothie

1 frozen sliced banana (peel and slice before you freeze or you'll be sorry)

1 Tbsp peanut butter

1/2 cup 0% or fat free vanilla greek yogurt (I use dannon)

1 cup unsweetened vanilla almond milk 

4 cups spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth

350 calories, 10 grams fiber, 21 grams protein.

Fruit Dip

My cohort at school is having an end of the year potluck and so I decided to bring fruit and fruit dip. I found this recipe on a blog and I decided to try it since it looked super easy. I figured this would be pretty hard to mess up. It's just 3 ingredients and all you do is mix it together. It turned out amazing!!! I love it. To bad its super unhealthy. It kinda cancels out the healthiness of the fruit you are dipping in it. Oh well. It tastes good and thats all that matters. Super Duper easy!

1- 8oz. pkg. cream cheese, softened

1- 7oz. Jar marshmallow creme

1/2 tsp. vanilla

Soften the cream cheese either by leaving it on the counter or microwaving it for 30 seconds on low power. Place all ingredients in a bowl, and with an electric mixer, beat until smooth. Serve with an assortment of fresh fruit. (My favorite is strawberries! Yum!) Makes 2 cups.

P.S. I hate marshmallow but love this dip. So TRY IT!

Homemade Tortillas

The tortillas are not a must make, but they definitely add something delicious to the salad. If you really don't want to make your own tortillas, even though it is super easy, you should at least buy the raw ones from the store and cook them up. They are way better than the precooked ones you can buy.

Flour Tortillas

2 ½ C Flour

¾ t Kosher Salt

¼ C Plus 2 T Shortening

¾ – 1 C Hot Water

Combine flour and salt in a mixer fitted with a dough hook. Add shortening and combine until crumbly.

Slowly add in water. Mix until the dough comes together like play dough. Divide dough into 8-10 balls. Roll out each tortilla as thin as possible and heat in a skillet.

Pico de Gallo

This is from Our Best Bites. It is delicious, and adds a nice kick to the salad.

Pico de Gallo

3 Medium Roma Tomatoes

½ Small Onion

1 Jalapeno

Juice of ½ to 1 lime

¼ C Cilantro

Kosher Salt to taste

Scrape seeds out of the tomatoes. Dice onion and tomatoes and toss together. Finely chop jalapeno and toss in. Add lime juice, cilantro and salt. Refrigerate for at least 30 minutes if possible.

Cafe Rio Cilantro Lime Dressing

What is a salad without this amazing dressing?

House Dressing

1 Packet Traditional Hidden valley Ranch Mix (Not Buttermilk)

1 C Mayonnaise

1 C Buttermilk

2 Tomatillos, remove husks and dice

½ Bunch of Fresh Cilantro

1 Clove Garlic, minced

Juice of 1 Lime

1 Jalapeno, optional

Blend all ingredients together in a blender until creamy.

Cafe Rio Black Beans

I wish I had taken a picture of how our Cafe Rio salads came together. They were delicious. Too delicious to pause for pictures. We already have the meat and rice recipes posted, so I'm going to try to finish off the salad. As a side note, you can buy the tortilla strips in the salad toppings section at Smith's.

I don't really like beans, but these beans were delicious in the salad.

Black Beans

2 T Olive Oil

2 Cloves Garlic, minced

1 t Ground Cumin

1 Can Black Beans, rinsed and drained

1 1/3 C Tomato Juice

1 ½ t Salt

2 T Fresh Chopped Cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Berry Cobbler

I made this berry cobbler last night, and no exaggeration, it was probably the best cobbler I've ever had.  It was so yummy! And that is why I can never make it again.  I could eat the whole thing by myself.   I hope that I wouldn't, but it's that good!  What made it so good?  The lemon zest, so don't leave it out.  And the tip to grate the cold butter instead of cutting it in was genius! 

Berry Cobbler
Recipe by Our Best Bites
3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
2 eggs
1 c. heavy cream
zest of one lemon or orange (optional)
4 c. berries (I like the three-berry mix, blueberries, raspberries & blackberries)
1/2 c. brown sugar
Streusel Topping:
1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.
Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.
Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.
Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream.

Pork Chops with Apples and Garlic Smashed Potatoes

I found this recipe on pinterest and made it a few weeks ago but I'm just getting around to uploading the pictures so I might as well blog it now. I'm assuming this recipe came from Rachel Ray considering she is the only persons in the world who calls them "Smashed potatoes", and this recipe is De-Lish!


1 lb small fingerling potatoes (i wanted more so i did 2 lbs and i used red potatoes)
2 cloves garlic
kosher salt
4 half inch thick, boneless skinless pork chops
2 tsp fresh sage (i used dried)
freshly ground black pepper
1 Tbsp Extra Virgin Olive Oil
1 large red onion cut in to 1/2 inch strips

2 granny smith apples, cubed
3/4 cup apple cider
1/4 cup buttermilk

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Pad Thai

I made this tonight and it was really easy and good. I only used chicken because that is what I had. I also like it a little spicy so I added extra, I used red pepper paste. I think the peanuts and lime give it so much flavor so don't skip them.

Pad Thai

from Family Fun Magazine

Ingredients

• 1/2 pound dried rice noodles, linguine width
• 1/4 cup Asian fish sauce
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1/2 teaspoon dried red chili flakes (optional)
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil

• 1 tablespoon chopped garlic
• 1/4 pound skinless, boneless chicken, cut into bite-size pieces
• 1/4 pound shrimp (about 10 to 12 medium or 14 to 16 small)
• 1 cup shredded carrot
• 2 cups fresh bean sprouts
• 1/2 cup chopped scallions
• 3 tablespoons freshly squeezed lime juice
• Chopped peanuts (optional)

Instructions

1. Bring a large pot of water to a rolling boil. Add the noodles and turn off the heat. Let them stand for 10 minutes, using tongs or two forks to separate the strands as they soften and turn from translucent ivory to white. Drain the noodles, rinse them well in cold water, and drain again. Set them aside.

2. In a small bowl, stir together the Asian fish sauce, sugar, soy sauce, water, and chili flakes if desired, until the sugar dissolves and everything is well mixed. Set aside.

3. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat. Add the egg and scramble it as it cooks just until it is no longer runny, about 30 seconds. Transfer the egg to a plate.

4. Add another tablespoon of oil to the pan and swirl it around. Add the garlic and toss well. Add the chicken and cook it until the edges have mostly changed color, about 1 minute. Toss it well and continue cooking to brown it, about 30 seconds, then push it to the sides. Scatter in the shrimp, spreading them out, and cook until the edges have changed color, about 1 minute. Toss them well. Add the carrot and cook everything about 1 minute longer. Scoop the chicken, shrimp, and carrot into a bowl, leaving as much oil as possible in the pan.

5. Swirl the last tablespoon of oil in the pan. When it's hot, add the noodles, spreading them to the edges. Cook for 1 minute, until the oil sizzles. Scoop up the noodles and turn them over in a big mass. Cook them another minute, then turn them again.

6. Pour the sauce mixture around the sides of the pan. When it sizzles, place the cooked chicken and shrimp on the noodles, along with the bean sprouts, scallions, and cooked egg. Gently scoop the noodles from the bottom and turn them over. Continue tossing them to mix in the chicken, shrimp, and egg. Remove the pan from the heat. Add the lime juice and toss the noodles well. Serve the Pad Thai hot or warm, topped with chopped peanuts if you like. Serves 4.

Baked Chicken-Bacon Alfredo

I found this recipe on Our Best Bites and it is absolutely divine. I made it for dinner last night and will definately be making it again!

8 oz penne or bowtie pasta
1 recipe guiltless alfredo sauce (previous post)
2 chicken breasts, grilled and chopped into bite size pieces
6 oz cooked bacon, chopped
1 14 oz jar marinated artichoke hearts, drained and chopped
1/2 cup chopped green onion, about half a bunch
1 cup shredded mozzarella cheese, divided
salt and pepper to taste

Prepare pasta according to package.
While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chicken, bacon, artichokes, green onion and 1/2 cup mozzarella cheese. Season to taste. Transfer to an 8x8" baking dish. Top with rest of mozzarella cheese. Cover with foil and bake at 350 degrees for 20 min.

Guiltless Alfredo Sauce

For those of you who are like me, you prefer alfredo sauce over marinara. Its really hard to find a good alfredo recipe that you can make at home at actually tastes good. I've tried a lot of alfredo recipes and they all have the same problem. They are too thin. This sauce, however, is not. Its delicious, thick like alfredo sauce should be,its easy to make, and low in fat. I found it on Our Best Bites and it is definitely something I will make again! I'm sorry there is no picture.

Guiltless Alfredo Sauce

2 cups low-fat milk
1/3 cup (3oz) cream cheese
2 Tbso flour
1 tsp salt
1 Tbsp butter
3 cloves garlic, minced
1 cup grated parmesan cheese

Place milk, cream cheese, flour and salt in a blender and blend until smooth. In a non-stick pan, melt butter and med-high heat and add garlic. Let garlic saute for about 30 seconds, do not burn.  Add milk mixture to the pan. Stir constantly for 3-4 min or until it just comes to a simmer. Keep stirring a few more min. It should be much thicker now. When its nice and thickened, remove from heat. Add parmesan cheese, stir it up and cover immediatly. Let stand for 10 min before serving. It will continue to thicken upon standing.

Buttermilk Syrup

Sterling loves french toast, and I must say we make pretty good french toast. But this syrup take sit to a whole new level. It is a thing of beauty. One batch makes quite a bit. It keeps well in the fridge too. It won't be frothy when you reheat it, but it still tastes good.

Ingredients:
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda

Directions
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. That's it!

Lasagne Soup

Well, don't mind me, I'll just keep on a postin' if nobody else is going to. Okay, so my kids are sick, and we haven't left the house in a few days, so I've got some time on my hands. :) This recipe is for the lasagne soup we all love, but if you don't already have the recipe I thought I'd post it.

***Before getting started, I have a tip for you with the noodles. When it tells you to add the noodles, DON'T. Just cook them and leave them on the side. Then, when you put the cheeses in the bottom of your bowl, add a few noodles and then ladle the soup over it. If you add the noodles to the soup, and you have leftovers, the noodles soak up all the soup and get mushy. If you leave them separate, you can freeze the soup and/or reheat it without the noodles getting gross.

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

White Bean and Tuna Salad

I am trying to be more dedicated to getting rid of my baby weight, so when I saw this recipe on Mel's Kitchen Cafe, I wanted to try it.  It is yummy, fresh tasting and is a really good healthy lunch.  I ate it with pita chips, but I think eating it on cucumbers would be awesome too!

*Makes about 4 1/2 cups of salad

INGREDIENTS:

½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste
DIRECTIONS:
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.