Chicken Carbonara

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So, I’ve been in a big pasta mood lately, as you can probably tell by what I’ve posted. Plus, it’s super easy to make good pasta and lately I’ve been too tired to try and make something more involved. This dish is not hard, and I actually didn’t put bacon/prosciutto in it because I forgot to buy it, ha, and it was still really good. I recommend putting at least 1.5 tsp of salt in it, as this recipe leaves it to your discretion I didn’t put enough in and had to add to it while eating. I also just used a regular small white onion instead of a shallot so that’s up to you as well. For me, simpler is always better. Even if it’s what’s simpler at the grocery store to grab. There’s several steps to this recipe, but don’t let that scare you, it’s not hard at all, and actually it would be pretty hard to mess up. Go for it! Everyone will love it, I have my toddler and husband as proof🙂.

2 eggs, plus 2 egg yolks
1½ cups heavy cream
⅔ cup freshly grated Parmesan cheese, plus more for serving
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley leaves
2 teaspoons plus 1 tablespoon olive oil, divided
4 ounces prosciutto, thinly sliced
3 garlic cloves, finely chopped
1 shallot, diced
1 lb chicken breast, cut into thin strips
½ lb. dried spaghetti
⅔ cup peas (fresh or frozen)
salt and freshly ground black pepper, to taste
Instructions
In a large bowl, whisk the eggs and egg yolks. Add the heavy cream, Parmesan, lemon zest and parsley, and whisk to blend. Set aside.
Cook the spaghetti in the salted boiling water until just al dente according to package directions. Drain.
Heat two teaspoons of olive oil in a heavy large frying pan over medium heat. Add the prosciutto, garlic and shallot, and saute, stirring occasionally, until fat begins to render, about 5 minutes. Remove from the pan and set aside.
Heat the remaining 1 tablespoon of olive oil in the same pan. Add the chicken, season with salt and pepper, and stir-fry on medium heat until the chicken is cooked through, about 7 minutes. Turn the heat on medium-low. Add prosciutto and stir to combine. Next, add the spaghetti, egg and cream mixture and peas, and toss over medium heat until the sauce coats the pasta thickly, about 4-5 minutes (sauce will thicken as it stands). Do not boil! Taste, and season with salt and pepper, as desired.

From: http://yummyaddiction.com/chicken-carbonara/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-carbonara

One Pot Ziti

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This was really tasty. My hubby ate it up, although in fairness he does love ziti. This is also ridiculously easy to make, which at this point in my life with a toddler and a baby, is a big deal. I highly recommend you make this for your next weeknight meal.

1 tablespoon olive oil
1 pound Italian sausage, casings removed
4 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
12 ounces ziti pasta
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup basil leaves, chiffonade
INSTRUCTIONS

Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Stir in garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute; season with salt and pepper, to taste.
Stir in tomatoes and bring to a simmer until slightly thickened, about 8-10 minutes. Stir in pasta and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat; stir in Parmesan and heavy cream. Top with mozzarella and cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with basil, if desired.

From: http://damndelicious.net/2014/01/20/one-pot-baked-ziti/

Garlic Parmesan Chicken

This was beyond easy. Although it won’t win any gourmet awards, it tasted pretty good. I do recommend using less salt, because I liked the saltiness but my hubby didn’t. I also pounded the chicken breasts thinner for easier cooking, but that’s your preference. I also used low fat mayo, and i don’t think it detracted from it.

MELT IN YOUR MOUTH CHICKEN BREAST} 4 boneless chicken breast halves;1 c. mayonnaise;1/2 c. grated parmesan cheese;1 1/2 t. season salt;1/2 t. pepper;1 t. garlic powder} Mix mayonnaise, cheese and seasonings; Spread mixture over chicken and place in baking dish; Bake 375F for 45 minutes.

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From: http://clemmielowfatrecipes.blogspot.com/2014/03/melt-in-your-mouth-chicken-breast-4.html?m=1

One Pot Cheesy Tortellini Sausage

This was very tasty. I changed up a couple of things, I added a clove of fresh garlic to the onion and instead of turkey sausage I just used regular. My hubby doesn’t like the turkey kind and I actually think it’s pretty unhealthy. I also used just shy of 2 oz of cream cheese instead of two tbs, it was just easier to cut it off the bar instead of measuring out the tablespoons.

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One Pot Tortellini and Sausage in Tomato Cream Sauce
Ingredients

1 lb package of Turkey Kielbasa
1/2 cup diced onion
20 oz. package of refrigerated Tortellini
20 oz can of whole tomatoes, cut in the can with kitchen scissors
1 cup chicken broth or water
Pinch of salt & pepper
2 Tbsp cream cheese
2 cups shredded jack and cheddar cheeses
Instructions

Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Grarnch with green onions, if desired. Serve hot.

From: http://www.yellowblissroad.com

Strawberry Yogurt Cake

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This cake was simply amazing. It was delicious and moist and my husband inhaled it. He took the rest of it to work and didn’t come home with a single bite. It’s quite decadent, but worth the splurge.🙂

Fresh Strawberry Yogurt Cake
Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

From: http://www.aspicyperspective.com

Raspberry Chocolate Pie Bars

1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
½ cup packed light brown sugar
¼ teaspoon salt
1 cup dark chocolate chips
1 cup mini semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
¾ cup fresh raspberries, semi crushed and sweetened with a little sugar.

Read more at http://deliciouslysprinkled.com/dark-chocolate-raspberry-pie-bars/#Uh32wiKiZ0oYWeEe.99

  • Preheat oven to 350F degrees. Generously spray 9×13 inch baking pan with non-stick baking spray. Set aside.
  • In a large bowl, using an electric or stand mixer, mix butter until creamy. Mix in brown sugar, flour and salt continue mixing until crumbly. Press 1¾ cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
  • Bake for 10 to 12 minutes or until lightly golden. Remove from oven.
  • While crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
  • Pour over warm crust.
  • Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
  • Bake for 20 to 30 minutes. Let cool before cutting into bars.

Read more at http://deliciouslysprinkled.com/dark-chocolate-raspberry-pie-bars/#BfHsZCqqmblJ4IEe.99

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Rosemary-citrus Turkey

This is my thanksgiving turkey recipe. It is easy, delicious, and makes it so moist. Everything you want in a turkey!

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2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1-1/2 teaspoons grated fresh or dried orange peel
1-1/2 teaspoons grated fresh or dried lemon peel
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup olive oil

Directions
In a small bowl, combine the first seven ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey.
Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 13-15 servings.

From Taste of Home magazine