May23

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

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Warning! This pasta is delicious, but also packed full of calories. Eat with caution! Next time I make this I will need to make sure it’s on a day where I work out a lot. There is a lot of cayenne pepper so beware it’s spicy. Happy Eating!

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

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Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

Recipe thanks to Boss Sanders

Ingredients:

The Sauce:

1 pint heavy cream

4 T butter

2 tsp salt

1-2 tsp pepper

1/4 cup romano cheese

1/4 cup parmesan cheese

2 tsp cayenne pepper 

The Rest:

10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1 small jar artichoke hearts, drained

1 7-8 ounce precooked sliced grilled chicken

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

Directions:

Sauce:

Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

The Rest:

In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

May20

Wild Rice with Mushrooms

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This was a simple side dish to make, but you would never know it based on the flavor. Take a box of Wild rice and spruce it up with some mushrooms and marsala. I served mine with Broiled Salmon with Marmalade-Dijon Glaze. Happy Eating!

Wild Rice with Mushrooms

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Wild Rice with Mushrooms

Recipe thanks to My Recipe

Yield: Makes 8 to 10 servings

Ingredients:

2 (6-oz.) packages long-grain and wild rice mix

3 tablespoons butter

1 large sweet onion, diced

12 ounces assorted fresh mushrooms, trimmed and sliced

1/4 teaspoon salt

1/2 cup Marsala

1/2 cup chopped fresh flat-leaf parsley

Directions:

Prepare rice mix according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden.

Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender.

Add Marsala, and sauté 3 minutes or until liquid is absorbed.

Stir mushroom mixture and parsley into prepared rice.

May14

Balsamic & Parmesan Roasted Cauliflower

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I have been trying to make more sides lately to go along with our main dishes. Cauliflower is becoming one of my favorite vegetables. When it is roasted so many great flavors come out of them. We enjoyed these with some Jalapeno Popper Stuffed Chicken. Happy Eating!

Balsamic & Parmesan Roasted Cauliflower

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Balsamic & Parmesan Roasted Cauliflower

Recipe thanks to Eating Well

Makes: 4 servings, about 1 cup each

Ingredients:

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

Directions:

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 

May12

Breakfast Casserole

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This is my favorite breakfast casserole I’ve made so far. I thought the green onions were a great addition to it. I forgot to get it ready last night and chill it, but it still turned out great! Half the recipe made 8 servings so I’m looking forward to having breakfast already made this week. Happy Eating!

Breakfast Casserole

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Breakfast Casserole

Recipe thanks to

Ingredient:

6 cups frozen shredded hash brown potatoes (30 oz bag)

2 cups shredded cheddar-jack cheese

1 pound cooked crumbled sausage

1/2 cup chopped green onions

8 eggs, beaten

2 (12 fluid ounce) cans evaporated milk

1/2 teaspoon ground black pepper

1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease a 9×13 baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, and green onions.

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.

May10

Mother’s Day Brunch

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Celebrate your mom this Mother’s Day by making her breakfast/brunch. Here are 8 ideas of things you can make for her. Happy Mother’s Day to all you mothers out there!

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1. Pumpkin Pancakes

2. Banana Blueberry Muffins

3. Bacon Potato Casserole

4. Breakfast Burritos

5. Cinnamon Roll Pancakes

6.Green Chile and Cheese Egg Bake

7.Chocolate Chip Banana Muffins

8. Coast Toast

May10

Sandies Pecan Caramel Cheesecake Bites

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I made this cheesecake for when my parents visited us for the weekend, but we ended up eating out so much that we were never hungry for it. I didn’t want it to go to waste so I cut it up in little squares and took it to our softball game. The minute I bit into this cheesecake my eyes went wide and I was in love. The crunch from the crust, the sweetness from the caramel, and the creamy-ness from the cheesecake all went together perfectly. Happy Eating!

Sandies Pecan and Caramel Cheesecake Bites

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Sandies Pecan and Caramel Cheesecake Bites

Recipe thanks to Keebler

Ingredients:

1 cup Keepbler Sandies Pecan Shortbread Cookies

1/4 cup Keebler Sandies Pecan Shortbread cookies

1 Keebler Ready Crust Graham 2 extra servings Pie Crust

3/4 cup caramel ice cream topping, divided

1 package (8 oz.) cream cheese, softened*

1 can (14 oz.) sweetened condensed milk

1 egg

2 tablespoons lemon juice

1 teaspoon vanilla

2 cups frozen non-dairy whipped topping, thawed

Directions:

Place 1 cup chopped KEEBLER PECAN SANDIES cookies in KEEBLER READY CRUST Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside.

In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla. Beat until just combined. Pour over cookies in crust.

Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.

Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.

May10

Easy Oven Roasted Potatoes

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These were such a yummy and easy to make side dish. I like my potatoes crispy so I love how this recipe calls for them to be thinly sliced. I served these with burgers and they complimented the burgers very nicely. Happy Eating!

Easy Oven Roasted Potatoes

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Easy Oven Roasted Potatoes

Recipe thanks to Plain Chicken

Ingredients:

2 large potatoes, scrubbed

3 Tbsp. Olive Oil

1 Tbsp Italian Seasoning

1 tsp salt

4 Tbsp Parmesan Cheese

Directions:

Slice Potatoes into very thin slices (1/4 inch). Toss Potatoes with olive oil, Italian seasoning, and salt in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15-20 minutes, until lightly brown. Top with Parmesan cheese and bake for an additional 5 minutes.