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

Cheesy Brown Beef and Rice Casserole

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This is so good. I used reduced fat cheese and sour cream and still thought it was creamy and delicious.

original recipe

What you need:
1 lbs ground beef
2 onions, diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream
2 cups shredded cheese
salt, pepper, oregano
1 cup frozen peas

How you make it:
Preheat oven to 350° F
Spray a skillet with cooking spray and turn on the heat to high.
Roast the onions for a few minutes
Add ground beef and garlic, brown the ground beef completely, turn heat to medium.
Spice with salt, pepper and oregano how you like it.
Add rice, peas tomato sauce, 1 cup cheese and broth, and let simmer for 3 minutes.
Transfer everything into a casserole dish and bake for 15 minutes.
Meanwhile combine the rest of the cheese with the sour cream.
After 15 minutes put the cheese/sour cream mixture on top of your casserole and bake for another 15 minutes.

One Hour Cinnamon Rolls

These were pretty good, which is why I’m blogging about them. I halved this recipe because it makes so many. Just make it with 2 eggs instead of 3. Personally though, nix the glaze in this recipe and whip up a batch of cream cheese frosting. The glaze in this recipe didn’t taste great to me but the rolls themselves were fluffy and soft and wonderful. Hence it appears on my blog. Plus, I’m way overdue on blogging, but I’m going to blame my pregnancy on that one. Migraines and baking do not go together all that well.
Here are some pics of the process. I like seeing progress photos so I know if it looks right as compared to the original, I just rarely remember to do that while I’m baking.

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For dough:
3 and 1/2 cups warm water (about 115 degrees F)
3/4 cup sugar
1/2 cup vegetable oil
6 Tablespoons rapid rise/quick yeast
1 Tablespoon salt
3 eggs at room temperature
11 cups all-purpose flour
For filling
1 cup brown sugar
1 cup white sugar
1 stick (1/2 cup) unsalted butter, melted
1-2 Tablespoons ground cinnamon
For glaze:
4 cups powdered/confectioners sugar
1/2 cup half and half
1 teaspoon vanilla extract
2 Tablespoons maple syrup
2 Tablespoons unsalted butter, melted (optional)
INSTRUCTIONS
For rolls:
Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
In a large bowl (I used my 6qt stand mixer), combine water, yeast, oil and sugar. Let sit for 10 minutes.
Add eggs, flour and salt, and mix for 10 minutes. I used the dough hook on my stand mixer. You can also do this by hand, with a wooden spoon until it all comes together, and then a kneading motion for the rest of the time.
Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it’s unworkable and sticking to the surface and your hands.
Roll dough into a large rectangle, approximately 18×26 inches.
Filling and Assembly:
Spread melted butter over the top of the dough. Then, top with brown sugar, white sugar and cinnamon.
Roll the dough into a log. Cut into 24 1-inch pieces.
Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.
Meanwhile, preheat oven to 400 degrees (F).
Bake for 12-15 minutes or until golden brown.
For glaze: (I didn’t add the syrup, too odd for my taste.)
Combine all ingredients (sugar, half and half, vanilla, maple syrup and butter) in a medium sized bowl. Stir or whisk until smooth.
Pour glaze over rolls as soon as they come out of the oven.

from the lemon sugar blog

Caramel Apple Mini-Pies

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These were pretty yummy, although I think I prefer the mini apple pies I blogged about before. The caramel though was a nice touch and these are a little more self-contained. Basically, I’m saying pick your poison ;-). I didn’t make them salted however, because I never cared for that. They’re good either way. I also used refrigerated pie dough that was pre-made. I have made it by hand a dozen times and I’ve just found that usually I prefer speed over the satisfaction of making it by hand.

Make the dough:

Whisk together the flour, salt and baking powder in a large bowl.

Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.

Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.

Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the filling:

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:

Preheat the oven to 425ºF.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.

Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)

Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).

Bake the pies for about 15 minutes, or until they’re golden brown.

Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

original recipe