Penne Gorgonzola with Chicken

This is another recipe from TOH magazine. I love them!

Ingredients:

• 1 pckg (16 oz) penne pasta
• 1 lb boneless chicken breast, cut into 1/2 inch pieces
• 1 tblsp olive oil
• 1 large garlic clove, minced
• 1/4 c. white wine
• 1 c. heavy whipping cream
• 1/4 c. chicken broth
• 2 c. crumbled Gorgonzola cheese
• 6 to 8 fresh sage leaves
• grated parmigiano-reggiano cheese and minced fresh parsley

 

Start off with getting your pot of water to boil for the pasta. When it's boiling, put the pasta in and cook accordingly. While that's doing it's thing, get a skillet. Start the burner at medium heat and add your oil and chicken. Brown the chicken on all sides.

Add the garlic, cook it for another minute and then add the wine. Stir it to loosen up the chicken that's stuck to your pan. Add the cream and broth.

Cook this until it's slightly thickened and the chicken isn't pink anymore. Add your cheese! Also the sage and salt and pepper to taste.

Cook these until the cheese is just melted. 

all melted like:)

Ok, after you drain your pasta, pour the chicken mixture in and toss to coat. Sprinkle the parm cheese on with some parsley and Enjoy!

-I'd rate this easy to medium in prep. I forgot the parsley...oops!

-I am also not a bleu cheese fan...and while this cheese is VERY similiar...I didn't find myself wanting to throw it away. Enjoy:)

Mexican style Ravioli-Taste of Home

Ingredients:

• 1 package refrigerated Ravioli
• 1 can diced tomatoes-undrained
• 1 c. beef broth(I used less sodium)
• 1 can (6 oz) tomato paste
• 1/2 c. canned black beans-rinsed and drained
• 1 tblspn brown sugar
• 1 teas. dried oregano
• 1/4 teas. salt
• 1/4 teas. pepper
• 4 c. fresh baby spinach (I had a moment and forgot to buy it-hence the frozen)
  

Alright, again, start with putting your water on to boil for the ravioli. Then in a skillet...add everything else-minus the spinach.

Bring it all to a boil and then turn it down to a simmer. Stir it occasionally because it will stick to the pan.

When your ravioli is done(about 9 minutes) add it to the tomato mixture. Stir it in.Put your spinach in also and stir frequently to thaw. If you are using fresh, stir until it's wilted.

Heat it up, dish it out, and...

Enjoy!

Super easy and quick recipe!

Amish Casserole

So tonight's dinner is Amish casserole. This is one of my family's favorite. I think it may have something to do with the brown sugar;) There are a few alternatives and I will include those at the bottom.

Ingredients

• 1 lb of ground beef
• 1 can of tomato soup-if you opt for low sodium check the label.I have found Campbell's false advertises on this.
• 1/4 c. brown sugar
• 1/8 teas black pepper
• 1/8 teas salt
• can of diced tomatoes...pour some juice but not all
• 1 can cream of chicken soup
• 12 oz bowtie pasta
• 10 slices Colby Jack cheese

 

Get your pot of water on to boil! Very important to do this first because you will be waiting...and waiting if you don't:) Also turn your oven on 350. After that is done, get your beef onto a skillet on medium heat and start browning.

Once it's browned, drain the grease, and add all your other fun stuff.

 

Stir that together and put it on a simmer to let all the flavors meld:)

Doesn't it look yummy:) Ok, now that our pasta is finally done...spray a 4 quart casserole dish with some sort of grease.

Drain your noodley noodleness and add your cream 'o' chicken to them. Mix it together. Good. 

 

We are ready to layer our casserole. Start with a layer of pasta,

then meat,

then 5 of your 10 slices of cheese,

  

REPEAT! Just one more time.

Slap it in the oven for 35-ish minutes...until cheese is melty and bubbly. 

  

O my doesn't that look tasty:D

Dish it out and go back for seconds...or thirds:)

*you can also use chicken, it tastes pretty tasty also

you can substitute cheese if you'd like. I have used cheddar-sliced and shredded.

This recipe says it serves 6...I find it's at least that.

The original recipe called for wide egg noodles...so really you can switch it up any way you think would tste good.
Enjoy!

Southwestern chicken with Orzo from the Taste of Home Kitchen

Ingredient list:

• 3/4 lb boneless chicken breast-cut into 1 inch cubes
  
• 1/2 c. chopped zucchini
• 1/2 c. sweet red pepper(optional for me)
• 1/4 c. chopped onion (yuck...no option for me)
• 2 teas. canola oil
• 1 1/2 c. uncooked orzo pasta
• 1 can(15 oz) black beans-drained and rinsed
• 1/2 c. frozen corn-thawed
• 1/2 c. salsa
• 1/4 c. ranch salad dressing
• 2 teas. chili powder
• 1/2 teas. minced garlic(I used the pre-minced stuff)
• 1/2 c. shredded cheddar
• 1 c. (8oz) sour cream
  

Alright...let's start this off by getting a pot of water to boil for your pasta. Cut up your chicken accordingly...into 1 inch cubes. And cut up our zucchini. I peeled, and cut criss-cross. It put them into a reasonable size.

Put the chicken and zucchini(red pepper and onion if you used it) into a large skillet over medium heat for about 8 minutes or so...till your chicken is done.



When your bird isn't pink anymore add the beans, salsa, corn, ranch, chili powder, and garlic.

Stir it in nicely and bring to a boil. When it reaches the boil, reduce the heat and cover and simmer for about 5 minutes. Make sure to stir it. If you don't the stars won't align and the world will blow up. Just kidding. But you don't want to sear it to the pan.



After it's nice a simmered, add your cheddar and mix it till it's half melted. Remove from the heat.



Stir or "whick" in your sour cream until nice 'n' smooth. Drain your pasta...



put it on a plate with the chicken deliciousness on top
and
ENJOY!