Ah-Mazing Tortellini

I know I haven't posted anything in a while... but this recipe was (as my dad says) "an unexpected BONANZA"! It was REALLY good and easy. I almost could not believe it.

Ingredients:
2 red peppers
1/2 bulb of garlic
1 roma tomato
olive oil
spinach
spinach tortellini (in a package)
1/2 of pre-made alfredo sauce
1-2 cups of rotisserie chicken (sliced into bite-sized pieces)
2 tbsp parm
s & p
crushed red peper
ginger powder
1 tbsp lemon juice

1. Cut the red pepper in half and take out the seeds. Cut the top off of the bulb of garlic. Coat with olive oil and put on a foil lined cookie sheet. Bake at 450 degrees F for 20 mins. When it's done cooking slide off the red pepper's skin and slice into strips. Squish the roasted garlic out of the skin and chop it up.

2. Chop the tomato and put it in a skillet with olive oil over medium heat. Add the roasted peppers and garlic.

3. Boil water for tortellini and cook for 5-6 minutes.

4. Add alfredo sauce, rotisserie chicken, s & p, crushed red pepper, and ginger powdeer to the tomato mixture. Stir to combine and cook over medium heat for 1-2 minutes.

5. Add the spinach and lemon juice to the tomato mixture. Stir until the spinach is wilted.

6. Add cooked  tortellini and stir to combine. Garnish with freshly-grated parm. ENJOY!

Ridiculously Good Flatbread

We had some Omaha steaks in the freezer and decided to use them on top of a Flatbread. This meal turned out way better than expected! We used pre made dough from Publix. It only costs a couple dollars and is way easier than making it yourself.

Ingredients:
2 6 oz. filets
Pizza dough
1/2 an onion
2 garlic cloves
BBQ sauce
Mozzarella cheese
Goat cheese

1. Grill the steaks and set aside to rest.
2. Assemble the Flatbread. Dough, BBQ sauce, mozzarella cheese, goat cheese, onion, garlic. Cook on a grill (we used the Big Green Egg) for about 15-20 minutes at 300 degrees.


3. Slice the steaks and put on top of the cooked Flatbread.



4. Slice and enjoy!

- Posted using BlogPress from my iPad

Rotisserie Chicken 2 ways

I bought a rotisserie chicken and managed to make to 2 yummy meals.
1. Goat cheese ravioli with chicken and marinara sauce. The salad is Bibb lettuce with tomato, goat cheese, and tomato.


2. Spaghetti with peas, chicken, and parm.


For the first meal I used :
Trader Joe's ravioli


Rotisserie chicken
Marinara sauce
Parmesan
Bibb lettuce
Tomatoes
Goat cheese

Boil the ravioli according to the package directions. Stir in chicken, marinara, and Parm. And you're done!













I found the other recipe from Rachael Ray. I used:
Rotisserie chicken
Olive oil
Frozen peas
Chicken stock
Parmesan cheese
Spaghetti
1. Heat the cooked rotisserie chicken and olive oil in a skillet.


2. Add peas, Lawry's seasoning, and chicken stock.





3. Stir in the butter and cooked spaghetti.


4. Let the butter melt and top with Parmesan cheese.





Yum!
- Posted using BlogPress from my iPad

Chicken Pad Thai

I was looking for a yummy, inexpensive dinner and so I went to Food Network's website. I took one of Sandra Lee's $10 dinners and changed it to fit what I already had at home. Instead of rice noodles I used thin spaghetti. I have not really gotten the hang of cooking rice noodles very well and I always have spaghetti on hand. I also added chicken & substituted a few things for the sauce. It turned out so well! The cilantro and peanut garnish made a HUGE difference! They added freshness to the meal. It's def worth trying!

Here is what you need (keep in mind this is for 2 ppl):
1-2 tbsp of any type of oil (I used canola oil)
1 chicken breast cut into chunks
Ginger powder
1/2 box of thin spaghetti (cooked)
1-2 cups shredded carrots
1/2 cup green onions (chopped)
2 cloves of garlic (minced)
2 tbsp soy sauce
2 tbsp stir fry sauce (in the Asian foods section of the grocery)
1/2 of a lime's juice
2 eggs
1 handful of cilantro (chopped)
1 cup of unsalted peanuts (chopped-I should have done this in a food processor)

1. Prep the chicken by dabbing it off with paper towels and rubbing ginger powder into the meat. Get the wok hot and add the oil. Combine garlic, soy sauce, stir fry sauce, and lime juice in a small bowl. Set aside. Boil the water for the pasta and cook it for 6 minutes. Set aside. You might want to add a little bit of oil to the noodles so they don't stick together.



2. Combine green onions and carrots in a bowl. Set aside.




3. Add the chicken to the hot wok and cook until it's cooked through (about 6-7 minutes total).






4. While its cooking, chop the cilantro and peanuts.



5. Take the chicken out of the wok and put on a plate.
Add the 2 eggs and cook through.









6. Add the veggies. Cook for 3-4 minutes.




7. Add the chicken and sauce. Stir to combine and cook 1-2 minutes.




8. Add the cooked pasta & cook 2-3 more minutes.




9. Serve garnished with cilantro and peanuts.Yummy!




- Posted using BlogPress from my iPad

Panko & Hummus Baked Chicken with Penne

This chicken was inspired by a Publix apron meal. It was soooo yummy. The hummus and panko gave it a nutty flavor with a crunchy and soft texture. The penne was a happy accident. I just started throwing random things together (I am so bad about this!) and it actually worked out!

Ingredients:

For the chicken-
2 chicken breasts
1/2 c hummus
1 c panko seasoned bread crumbs

For the penne-
1/2 box of whole wheat penne
2 handfuls of cherry tomatoes (diced)
2 garlic cloves (sliced)
1/2 bag of spinach
2 tbsp cilantro
1 pat of butter
2 tbsp caesar dressing
1 can of chicken stock
1 tbsp corn starch
Salt
Pepper

1. Pat chicken dry with paper towels. Spread hummus on both sides of the chicken and roll in panko.



2. Turn on the oven to 350 degrees and line a baking sheet with aluminum foil. Heat a little olive oil in a non-stick skillet at medium heat. Cook the chicken on both sides for 2-3 minutes.



3. Put on baking sheet and bake for 15-20 minutes. I cut it in half to check and see if it was pink inside.


4. Cook the penne according to directions on the box. Start making the sauce in a large, non-stick skillet. Add olive oil, tomatoes, cilantro and garlic. Cook until garlic is fragrant.



5. Add spinach and butter. Cook until spinach is wilted.






6. Add 1 can of chicken stock, caesar dressing, and corn starch. Reduce to low heat and let simmer. Add the cooked pasta & cook until sauce has thickened.





7. Enjoy!



- Posted using BlogPress from my iPad

Bacon, Egg, & Cheese Bites

I got this recipe from Pinterest, my new favorite thing! If you haven't gotten on it... Do it! Anyways... I changed the recipe up a little bit by using garlic, tomato, and Lawry's seasoning. If you would like to see the original recipe go to
http://thenoshery.com/2009/03/29/a-two-bite-breakfast/

What you need:
Greased muffin tin
Circle cookie cutter
6 pieces of whole wheat sandwich bread (cut into circles)



6 slices of partially cooked bacon
6 eggs
2 cloves of garlic (minced)
Shredded cheddar cheese
6 cherry tomatoes (chopped)
Lawry's seasoning salt
Pepper

1. Preheat the oven to 400 degrees. Place the bread circles in the greased muffin tin. I am considering using cupcake liners next time to make it easier to remove them from the pan.



2. Half way cook your bacon and wrap one slice around each bread circle. I think cooking the bacon in the micro would be a better plan next time; some of my bacon became brittle and not bendy.






3. Sprinkle cheese in each cup. Put in the oven for 5 minutes.



4. Mince the garlic and chop the tomatoes. Place in the cups.






5. Crack one egg into each cup. Do not use all the egg white. I let the extra egg white drain into a separate bowl & I ate those egg whites another day. If you over fill the cup with egg it poofs up (as you will see in a minute). Sprinkle with Lawry's and pepper. Cook for 10 minutes.



6.
The finished product! The one in the foreground was overfilled... Still tasted great!


- Posted using BlogPress from my iPad

Shrimp, Asparagus, and Pesto Pasta

Ingredients:
1 lb. Uncooked shrimp (peeled and deveined)
1 package creamy pesto sauce packet
1 cup milk
1/2 c olive oil
9-10 asparagus spears
1/2 a Vidalia onion
2 cloves of garlic
1/2 a box of linguini
1 tomato
1/2 c shredded Italian cheese
Salt
Pepper

1. Peel the shrimp. Pat the shrimp with paper towels and season one side with salt and pepper.


2. Wash the asparagus.



Chop the bottoms off of the stems.


Slice into 1 1/2 inch pieces.


3. Slice the onion in half and peel off the skin.


Chop the onion.


Chop the tomato.


4. Smash the garlic with the broad side of a knife.


The garlic peel with pop off pretty easily. Chop the garlic.


5. Boil a pot of water for the pasta.


When the water is boiling cook the pasta.


6. Heat a skillet over high heat. Add some olive oil and the onion.


Season with salt and pepper.


Cook until it looks this color, stirring occasionally.


Turn the heat down to medium and brown the onion.


Put in a bowl and set aside.


7. Cook the shrimp in the same skillet, seasoned side down on medium heat.


Cook for 2-3 minutes until they look this color. Put them into the bowl with the onions.


8. Put the asparagus and garlic in the pan on medium heat.


Add 1/2 cup of white wine and simmer.


Cook until the asparagus turns a bright green color and put in the bowl with the shrimp and onions.


9. Make the sauce. Add the seasoning, milk, and 1/2 c olive oil to the pan. Whisk over medium heat until it thickens.









10. Add the bowl of asparagus, garlic, shrimp, and onions to the sauce.


11. Stir to incorporate.


12. Add the cheese and tomato.


13. Add the cooked pasta.


14. Stir to incorporate.


15. Serve with extra cheese on top. Enjoy!


- Posted using BlogPress from my iPad