Lemon Artichoke Pasta

I always give the kids the option of going out to dinner for their birthday or making their choice of meal at home - well, Arin requested Lemon Artichoke Pasta without hesitation this year!  It's a Pampered Chef recipe that is I use when doing in-home shows, but has definitely become a favorite at our house too!  The great thing about this recipe is that it's sooo easy!  I've tweaked it a little to be more to our liking, but I think you'll agree it's a keeper! This can be cooked in either the Rockcrok or Deep Covered Baker.  If you don't have either, just do your noodles in a pan as you normally would (it will add to the cooking time and you'll need to watch to make sure you have enough liquid).

Taylor decided she wanted to do most of the cooking so we've included our first amateur video for you too!

Lemon Artichoke Pasta

1 small lemon (zest and juice)

16 oz. uncooked thin spaghetti, broken in half

4 cups unsalted chicken stock/broth

1 can (14 oz or larger) quartered artichoke hearts in water

1 cup loosely packed fresh cilantro

1/4 cup olive oil

2 1/2 tsp Lemon Pepper rub

4 garlic cloves

2 oz fresh Parmesan cheese (1/2 cup grated)

2 medium zucchini

1.  Juice lemon into Rockcrok or DCB; add thin spaghetti noodles and stock/broth; stir.  Microwave on high, covered for 8 minutes.

2.  Drain artichokes.  In Manual Food Processor, process cilantro until finely chopped.  Add artichokes, oil, rub, zest and garlic pressed with Garlic press.  Process again until artichokes are coarsely chopped, scraping down sides of bowl if necessary.  

3.  Remove Rockcrok or DCB from microwave; stir.  Return to microwave, covered for 8 more minutes on high, or until pasta is tender.

4.  Using Julienne Peeler, cut zucchini into long strips (avoid seeds) to measure approx. 2 cups.  

5.  Add artichoke mixture, Parmesan cheese and zucchini to noodles.  Toss to coat.  Let stand 5 minutes, covered.

Serve!

Turkey Tetrazzini

This time of year it seems like people are trying to find other ways to use their leftover turkey, so why not make a nice comfortable casserole!  No leftovers??  Just cook up a couple of chicken breasts and you can put this together in under an hour!  It's a hit at my house - hope you all enjoy it too!!

Creamy Turkey/Chicken Tetrazzini

12 oz.  Wide Egg noodles, cooked
1/3 cup flour
1 1/2 cups milk
5 Tbl butter
2 cups chicken broth
1 1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
1 cup mushrooms, sliced
1 cup cheddar cheese, grated - divided
1/2 cup Parmesan cheese, grated
2 cups turkey or chicken, shredded

Preheat oven to 350 degrees.  Melt butter; blend in flour.
Whisk broth and milk into flour mixture, cook until mixture thickens.  Add salt, pepper, onion powder, garlic powder, mushrooms, noodles, turkey and 1/2 cup of cheddar cheese.  Place in 9x13 casserole dish.  Sprinkle with remaining cheddar and Parmesan cheese.  Bake for 30 minutes or until hot and bubbling.

**Modified from Christa H. Kendall

Oven Fried Chicken Parmesan

I love a good Chicken Parmesan, but the breading has to be light!  This is a bit of a twist on a classic, something we love on weeknight since it's quick and easy!  Pair it with some spaghetti or a green salad and you're good to go!!



Oven Fried Chicken Parmesan
1/2 cup Parmesan cheese, grated + a little extra
1/4 cup flour
1 tsp paprika
1/2 tsp salt
dash of pepper
4 chicken breasts
1 egg, slightly beaten
1 Tbl milk
1/4 cup butter

Combine cheese, flour and seasonings.  Dip chicken in combined egg and milk, coat with cheese mixture.  Place in baking dish, pour melted butter over chicken.  Sprinkle extra Parmesan cheese on top of chicken.  Bake at 350 degrees for 1 hour or until tender.
Note:  I also use chicken tenders when doing this and cook for about 20-25 minutes.

  

Harvest Chicken Salad

It's Fall, but don't put your salad spinner away just yet!  I pulled together this amazing salad the other day and just had to share!!

Harvest Chicken Salad
2 cups Rotisserie Chicken
1 Head Romaine Lettuce, chopped
1 bunch Kale, chopped
1/2 Red Onion, thinly sliced
1 Apple (I used Fuji), sliced into bite-size pieces
1/3 cup Craisins
Pumpkin seeds, to taste
1/2-3/4 cup Feta Cheese, crumbled
Croutons*
Creamy Apple Cider Vinaigrette**

Mix everything but dressing together and toss.  Add dressing to individual salads based on taste.

Creamy Apple Cider Vinaigrette
1/3 c. apple cider vinegar
1/3 c. Dijon mustard
1/3 c. honey
1/3 c. mayonnaise
1/2 tsp. salt
Dash of pepper
Blend all ingredients in blender.  Refrigerate for an hour prior to serving.

Lastly, I like to make my own croutons.  I take whatever bread I have and cube it.  Then toss with olive oil and favorite seasoning (it varies).  Bake at 350 degrees for about 15 minutes or until golden brown.  Store in an air-tight container for about 7-10 days.

French Dip - Instant Pot

Pressure Cookers...  hmmm.... I think my mom had one of those??  Apparently they are all the rage again!  My sister told me a while back that she had an Instant Pot.  It's supposedly a new and improved pressure cooker. She's told me a couple of times how much she's liked cooking in it...  I'm a sucker for Amazon and of course in July they had the Instant Pot on special for Amazon Day.  Yep, I bought one.  I hadn't used it - kept it boxed up for the move, but recently got it out.  I wasn't sure exactly how to use it - honestly I wasn't super impressed with the recipe book and instructions that came with it, so I've been doing a lot of Pinterest searching and Googling!  I have to admit - this dinner was amazing!  I got this recipe from http://www.number-2-pencil.com/.  It was amazing so I had to share it!  Here's a direct link to the recipe:  french dip sandwiches
I followed her recipe exactly - again - AMAZING!!

Greek Salad

We love Feta cheese at my house!  Anything you can put it on/in - can only taste better, right?  Another favorite is fresh garden tomatoes, cucumbers, peppers....  Really anything from the garden! With our impending move, I'm really missing those garden fresh veggies!!!  I decided to make a stop at our local Farmer's Market (for those of in Utah - Petersen Family Market).  The girls and I decided to whip up a quick Greek Salad.  You can serve it as a side, a light main dish - use it how you'd like!

Greek Salad
3 med-large garden fresh tomatoes, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2-1 cup assorted olives (Kalamata/Greek/Black/Green)
1 can Garbanzo beans, rinsed
1/3-1/2 cup red onion, diced (thin)
1 cucumber, sliced and quartered
8 oz. feta cheese, crumbled

Combine all the above ingredients in large bowl.

Dressing:
6 Tablespoons Red Wine vinegar
6 Tablespoons Olive Oil
1-1/2 Tablespoons Greek Seasoning
1 teaspoon salt

Mix well with whisk or in blender.

Combine dressing and veggies.  This salad is good at room temperature but best when it can sit for an hour or more to let the flavors blend in the refrigerator.  **This is very refreshing from the fridge on a hot summer day!
You can serve it as a side, a light main dish - put it on top of some crisp salad greens or add pasta to it!
Enjoy!!

Loaded Hashbrowns

I am a breakfast person....in fact, I'm good with breakfast foods anytime of the day!  Here's a quick and simple one for you to try...  Remember, it's ok to get creative - substitute, add, make it yours!  The quantities below made enough for 3 of us (that's Crow quantities - not based on nutritional standard quantities).

Loaded Hashbrowns
2 cups of frozen hashbrowns
3 eggs
3 slices ham lunch meat (a tad bit thicker than your standard lunch meat slice)
1/2 cup shredded cheddar cheese
1/4 cup shredded pepper jack cheese
2 Tbl oil - I used grapeseed oil, but you can use butter or olive oil too
Salt/Pepper to taste

Toppings:
Salsa
Diced tomatoes
Guacamole
Diced Avocado

1.  Heat 1 Tbl of oil in skillet.  Add hashbrowns and cook until golden brown.

 2.  Dice up ham (or you could use leftover bacon or sausage).

 3.   Add last tablespoon of oil.  Scramble your eggs in a separate bowl, add to skillet along with ham.  Stir while eggs are cooking.  Once eggs are to soft scrambled consistency add half of the cheddar cheese and stir to combine.  Then top with remaining cheddar and pepper jack cheese.  Let it sit for about 1-2 minutes.  Turn heat off and sit for additional minute.

 4.  Serve up and add any additional toppings.

ENJOY!!

Tortellini Pasta Salad with Salami and Cheese

I'm adding to our summer pasta dinners!  Another great recipe from Chef Ryan Scott on the TODAY show!  I've modified a few things, but here's the original 20-minute-pasta-salads.

Tortellini Pasta Salad with Salami and Cheese
Vinaigrette Ingredients:
1/3 cup red wine vinegar
3 garlic cloves, pressed
1/3 cup Dijon mustard
1/4 cup red onion, minced
3 tablespoons capers, minced
1/2 teaspoon sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon dried parsley
1 cup olive oil
16 ounces canned chickpeas or garbanzo beans
Tortellini Pasta Salad:
3 cups store-bought cheese tortellini
3/4 cup thick-cut salami, chopped
1 cup provolone, diced
1/2 cup feta cheese, crumbled
13 ounces jarred marinated artichoke hearts, drained and chopped
6-1/2 ounces jarred roasted bell peppers, sliced
1/2 cup Kalamata olives, sliced
Salt and pepper, to taste

For Vinaigrette:
In a medium bowl, add the red wine vinegar, garlic, Dijon mustard, onion, capers, sugar, salt and pepper.  Stir to combine and let sit for 5 minutes to break down the rawness of the red onion.  Add the parsley, olive oil and chickpeas.  Stir until incorporated.  Set aside.


For Pasta Salad:
Bring large pot of lightly salted water to a rolling boil.  Cook the tortellini at a boil, stirring occasionally, until pasta floats to the top and filling is hot.  Drain.  In a large bowl, add the pasta and 2 cups of the vinaigrette.  Add the salami, provolone cheese, feta, artichoke hearts, olives and black pepper.  Stir to combine and serve.  Add additional dressing to taste.