Fettucini Alfredo and Cheese Garlic Biscuits
Fettucini Alfredo
1 pound fettucini pasta
1 1/4 c whipping cream
1/2 c butter
1/2 c Parmesan cheese
salt and pepper
pinch nutmeg
*optional: meat and veggies (I added shrimp, steamed broccoli and yellow squash)
1. Cook pasta in salted water until tender. Drain pasta.
2. Cook meats and/or veggies.
3. Meanwhile, bring cream and butter to a simmer over low heat. Add salt, pepper and nutmeg.
4. Remove from heat. Toss noodles, meat and/or veggies with cream mixture.
5. Add cheese and toss.
From the talented Stephanie Bourgerie
Ken's rating: ****1/2
Chalsea's rating: ****1/2
This tasted great, but next time I'd use chicken instead of shrimp. Just personal preference.
Cheesy Garlic Biscuits (read Red Lobster Biscuits)
1 3/4 c flour
1/2 tsp salt
1/2 tsp baking powder
5 Tbsp butter
1 c milk
1 c shredded cheese
1/4 c butter, melted
1 clove garlic, minced
1. Preheat the over to 450.
2. Mix flour, baking powder and salt. Cut in butter.
3. Make a well in the center and add milk and cheese. Mix well.
4. Drop spoonfuls onto greased baking sheet.
5. Bake in preheated oven for 10-12 minutes.
6. Brush with garlic butter when done.
From somewhere online.
Ken's rating: ****
Chalsea's rating: ***
These tasted really good, but they were a bit greasy and really dense. I've never had the Red Lobster biscuits so I can't attest to their resemblance. You'll have to let me know.
Salmon with Pesto Mayo
Salmon with Pesto Mayo
Total Time: 15 minutes
4 5-oz fresh or frozen skinless salmon fillets
1/4 c mayonnaise
3 Tbsp purchased basil pesto
Shaved Parmesan cheese (optional)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
2. Place fish fillets on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4-6 minutes per 1/2 inch thickness or until fish begins to flack when tested with a fork.
3. Meanwhile, for topping, in a small bowl stir together mayonnaise and pesto. Spoon mayonnaise mixture over fillets. Broil about 1 minute more or until topping is bubbly. If desired, garnish with shaved Parmesan cheese.
Yield: 4 servings
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating: *****
Delicious. We really like broiled salmon. :) I served this with some simple roasted potatoes.
Easy Meatball Panini and Caprese Salad
Easy Meatball Panini
1 1-pound package frozen Italian-style cooked meatballs (16 to 32 meatballs)
1 8-oz can pizza sauce or 1 c bottled pasta sauce
1/2 c water
4 ciabatta rolls or hoagie buns
4 slices provolone cheese or mozzarella cheese (4 oz)
8 large fresh basil or spinach leaves (optional)
1. Preheat the broiler. In a large saucepan combine meatballs, pizza sauce, and water. Heat until sauce bubbles. Cook, covered, over medium-low heat for 10 minutes or until heated through, stirring occasionally.
2. Meanwhile, cut a thin slice from the tops of rolls; hollow out rolls, leaving 1/4-1/2 inch thick shells. Place hollowed out rolls and roll tops, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1-2 minutes or until lightly toasted. Remove roll tops from baking sheet.
3. Spoon meatballs and sauce into toasted rolls. Top with cheese. Broil about 1 minutes more or until cheese melts. To serve, top with basil leaves and replace roll tops.
Yield: 4 sandwiches
From Better Homes and Gardens New Cookbook
Ken's rating: ****1/4
Chalsea's rating: ****1/2
I realize these don't look that appetizing, but they are absolutely delicious! And easy and pie.
Caprese Salad
Sliced tomatoes
Sliced fresh mozzarella cheese
Basil, chiffonade
2 Tbsp balsamic vinegar or lemon juice
3 Tbsp olive oil
salt/pepper
1. Combine mozzarella and tomato slices however you desire and top with fresh basil.
2. Drizzle balsamic vinegar and olive oil over the top and season with salt and pepper.
From the amazingly talented Stephanie Bourgerie
I forgot to write down the ratings, but they would be lower than when Stephanie made it for our group. I eyeballed the vinegar and the olive oil. I don't think I should have. I also didn't have the most awesome tomatoes and I couldn't find fresh basil in stock. I should have just waited. haha.
Spinach-Stuffed Pasta Shells
Spinach-Stuffed Pasta Shells
Prep Time: 25 minutes
Bake Time: 40 minutes
12 dried jumbo shell macaroni
1 10-oz package frozen chopped spinach, thawed
2 eggs
1 8-oz package shredded Italian cheese blend (2 cups)
1 c ricotta cheese
1 26-oz jar pasta sauce
1. Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again. Set aside. Meanwhile, drain thawed spinach well, pressing out extra liquid.
2. For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 c of the Italian cheese blend, and the ricotta cheese. Spoon a rounded 2 Tbsp of the filling into each jumbo shell. Place shells in 2-qt square baking dish. Pour pasta sauce over shells.
3. Bake, covered, at 350 for about 40 minutes or until heated through. Sprinkle with remaining 1/2 c Italian cheese blend before serving.
Yield: 4 servings
From Better Homes and Gardens New Cookbook
Ken's rating: ****
Chalsea's rating: ****
Chili
Chili
Prep Time: 25 minutes
Cook Time:20 minutes
1 1/2 pounds lean ground beef
2 c chopped onion (2 large)
1 c chopped green sweet pepper (1 large)
4 cloves garlic, minced
2 15-oz cans kidney, pinto, and/or black beans, rinsed and drained (I used black and kidney)
2 14.5-oz can diced tomatoes, undrained
1 15-oz can tomato sauce
1 c water
2 Tbsp chili powder
1 tsp dried basil, crushed
1/2 tsp black pepper
Shredded cheddar cheese (optional)
Dairy sour cream (optional)
1. In a 4-quart Dutch oven, cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to boil; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired top each serving with cheese and/or sour cream.
Yield: 8 servings
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating: *****
Special Guest David's rating: 9 out of 10 (doesn't do spicy, but best chili ever!)
I'm not really a chili person, but this was soooo delicious. Ken said it was probably the best chili he's ever had. And, as you will notice, it takes 45 minutes! BONUS!
I served this with a dinner roll and broke up some Fritos over top! We like the crunch.
Chicken with Creamy Mushrooms
Chicken with Creamy Mushrooms
Total Time: 20 minutes
8 thin chicken cutlets (1 1/2 pounds total)
salt and pepper
olive oil
1 pound sliced mushrooms
1/2 c heavy cream
1/2 c goat cheese
1/4 c chopped parsley
1. Season the chicken with salt and pepper. In batches, cook in olive oil over medium-high heat until golden; remove.
2. Add mushrooms to pan, season with salt and pepper, and cook until tender. Stir in heavy cream, goat cheese, and parsley.
3. Serve chicken topped with mushrooms.
Yield: 4 servings
Ken's rating: *****
Chalsea's rating****3/4
I served this with steamed broccoli, which we just love. Ken raved and RAVED about this meal! He also said the mushrooms would be great served with beef stroganoff. I think he's right. I'm guessing he'll want me to make this again. :)
Chickpea Pasta with Almonds and Parmesan
Chickpea Pasta with Almonds and Parmesan
Total Time: 20 minutes
1 Tbsp olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 tsp crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-oz can chickpeas, drained and rinsed
1 c flat-leaf parsley, chopped
1/4 c unsalted, roasted almonds, chopped
1/2 c grated Parmesan
1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon slat and bring to a boil.
3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
4. Divide among individual bowls and top with the almonds and Parmesan.
Yield: 4 servings
From www.realsimple.com
Ken's rating: ****
Chalsea's rating: ****1/2
This tasted much like a grown-up chicken noodle soup. I absolutely loved it!
My little family.
I don't want you to start associating cat hair with my food, but I couldn't resist posting one of my favorite photos of our little fam. Roxie doesn't do this very often, but sometimes she thinks she's a bird and likes to perch on our shoulders - particularly Ken's. :) We love her.
Baked Chicken Parmesan
Baked Chicken Parmesan
Total Time: 45 minutes
8 thin chicken cutlets (about 1 1/2 pounds)
salt and pepper
1 egg, beaten
bread crumbs
olive oil
1 24-oz jar of marinara sauce
1 pound sliced fresh mozzarella (I used shredded)
1. Season the chicken with salt and pepper; dip in beaten egg and then bread crumbs. In batches, cook in olive oil over medium heat until golden.
2. Pour jar of marinara sauce in a large, shallow baking dish; top with the chicken, then mozzarella.
3. Bake at 400 until golden, 25-30 minutes.
Yield: 4 servings
From Real Simple Magazine March 2010
Ken's rating: ****1/2
Chalsea's rating: ***
I like to try to convince myself that I like chicken in marinara sauce. Fact is, I don't. It didn't taste bad, just not my cup of tea.
Chili con Queso (served with soft pretzel bites)
Chili con Queso (served with soft pretzel bites)
Total Time: 30 minutes
1/2 cup finely chopped onion (1 medium)
1 Tbsp butter
1 1/3 cup chopped, seeded tomato (2 medium)
1 4-oz can diced green chile peppers
8 oz Velveeta, cubed
2 oz Pepperjack cheese, shredded (1/2 cup)
1 tsp cornstarch
1. In a medium saucepan cook onion in butter until tender. Stir in tomato and undrained chile peppers. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
2. Toss cheeses with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese melts. Heat through. Serve with chips.
Yield: 2 1/2 cups
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating: *****
DELICIOUS! Yum, Yum, Yum! (and we got to use Kate's awesome chip/dip bowl!)
Early Valentine's Day :)
I decided to have a little fun during the week leading up to Valentine's Day. Ken LOVES pepperoni pizza so I picked up a Papa Murphy's heart shaped pizza and had this little spread waiting for him when he got home. (I don't like pepperoni, so put all of mine on his side)
He loved it. :)
Corn Chowder
Corn Chowder
Prep Time: 30 minutes
Cook Time: 15 minutes
6 ears of fresh corn or 3 cups frozen whole kernel corn
1/2 c chopped onion (1 medium)
1/2 cup chopped green sweet pepper (1 medium)
1 Tbsp cooking oil
1 14-0z can chicken broth
1 cup cubed, peeled potato (1 medium)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 c milk
3 slices bacon, crisped and crumbled, OR 2 Tbsp purchased cooked bacon pieces
2 Tbsp snipped fresh parsley (optional)
1. If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 3 cups corn kernels. Set corn kernels aside.
2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in corn broth, and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
3. In a small bowl combine flour, salt, and black pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.
Yield: 6 servings
From Better Homes and Gardens New Cookbook
Ken's rating: ****
Chalsea's rating: ***1/2
Fennel-Crusted Pork with Roasted Root Vegetables
Fennel-Crusted Pork with Roasted Root Vegetables
Total Time: 1 hour
3/4 pound carrots, peeled and cut into 3-inch sticks
3/4 pound parsnips, peeled and cut into 3-inch sticks
1 medium red onion, cut into 1/2-inch wedges
2 Tbsp plus 2 tsp olive oil
Kosher salt and black pepper
1 1/4 pound pork tenderloin
2 Tbsp fennel seeds, crushed
3/4 c apple cider
2 tsp honey
1. Heat oven to 400. On a large rimmed baking sheet, toss the carrots, parsnips, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 20 minutes
2. Meanwhile, season the pork with 1/2 tsp salt and 1/4 tsp pepper and coat with the fennel seeds. Heat the remaining t tsp of oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned on all sides, 6-8 minutes.
3. Transfer the pork to the baking sheet with the vegetables and roast until the pork is cooked through and the vegetables are tender, 16-20 minutes more. Let the pork rest for at least 5 minutes before slicing.
4. Meanwhile, wipe out the skillet, add the cider and honey and whisk to combine. Boil until reduced by half, 4-6 minutes. Serve with the pork and vegetables.
Yield: 4 servings
From Real Simple Magazine February 2010
Ken's rating ****1/2
Chalsea's rating: ****1/2
I was deathly sick this night so Ken had to take over in the kitchen (I figured it was mostly meat so he could handle it). He jumped right in and made a delicious meal! Ladies, so easy, even a man can do it! hahaha...just kidding SweetieBear.
Vegetable Lasagna
Vegetable Lasagna
Prep Time: 40 minutes
Bake Time: 35 minutes
Stand Time: 10 minutes
9 or 10 dried lasagna noodles (I think I actually used 14 or 15)
2 eggs, beaten
2 cups cream-style cottage cheese, drained
1 15-oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 c sliced fresh mushrooms
1 c chopped onion (1 large)
4 cloves garlic, minced
2 Tbsp olive oil or cooking oil
2 Tbsp all-purpose flour
1 1/4 c milk
1 10-oz package frozen chopped spinach, thawed and well drained
1 10-oz package frozen chopped broccoli, thawed and well drained
1 c shredded carrot
3/4 c shredded Parmesan cheese (3 oz)
1 8-oz package shredded mozzarella cheese (2 cups)
1. Cook noodles according to package directions. Drain, set aside.
2. In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning; set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and 1/2 to 1 tsp black pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. In a greased 3-quart rectangular baking dish layer one-third of the noodles, trimming or overlapping as necessary to fit. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella Repeat layers twice. Sprinkle with remaining 1/4 c Parmesan.
5. Bake, uncovered, in oven at 350 about 35 minutes or until heated through. Let stand for 10 minutes before serving.
Yield: 12 servings
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating *****
Delicious! And made great leftovers!
Ravioli with Grape Tomatoes and Wine
Ravioli with Grape Tomatoes and Wine
Total Time: 25 minutes
2 chopped shallots
1 Tbsp olive oil
1 pint grape tomatoes, halved
1 cup white wine
salt and pepper
16-18 oz cheese ravioli
2 Tbsp buter
1/4 c chopped parsley
In a large skillet, cook shallots in olive oil over medium heat until tender, 3-5 minutes.
Add grape tomatoes and wine; season with salt and pepper. Cook until the tomatoes begin to soften, 4-5 minutes.
Mix in the ravioli, butter and parsley. Heat through.
Yield: 4 servings
From Real Simple Magazine February 2010
Ken's rating: ****
Chalsea's rating: ***1/2
I thought the wine flavor was a bit over the top. We tamed it with a bit of Parmesan cheese. Next time I would reduce the amount. Maybe 3/4 cup.
Shortcut Split Pea Soup
Shortcut Split Pea Soup
Total Time: 30 Minutes
3 cups water
2 tsp reduced-sodium chicken bouillon granules
1/2 tsp dried thyme
4 celery ribs and leaves
2 medium carrots, thinly sliced
2 cans (11.5 oz each) condensed split pea soup, undiluted
1 cup cubed fully cooked ham
Shaved Parmesan Cheese, optional
In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside.
Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
From Taste of Home Magazine, February & March 2010
Ken's rating: ****
Chalsea's rating: ***1/2
This was souper duper easy...you use condensed pea soup. :) Souped up pea soup. (please excuse the puns. haha)
Where's Waldo?
Hi guys! We've been having some technical difficulties with our computers for the last few weeks. I'll be back with a bunch of new recipes soon!
Dijon Sirloin
Dijon Sirloin
Prep Time: 5 minutes
Cook Time: 7 minutes
3 Tbsp whole grain Dijon mustard
1 Tbsp fresh lime juice
1/4 tsp salt
2 garlic cloves, minced, or 2 tsp bottled minced garlic
1 pound boneless sirloin steak (3/4 inch thick)
Cooking Spray
2 Tbsp chopped fresh parsley
1/2 tsp coarsely ground black pepper
Preheat broiler.
Combine first 4 ingredients in a small bowl; stir well.
Place steak on a broiler pan coated with cooking spray. Spoon half of mustard mixture over steak. Broil 3 minutes or until desired degree of doneness. Place steak on a serving platter; sprinkle with parsley and pepper.
Yield: 4 servings (3 oz each)
From Cooking Lite Superfast Suppers
Ken's rating: *****
Chalsea's rating: ****1/2
Ken really loved this one! Of course, it's red meat. :) The cookbook suggested serving it with Chipotle mashed potatoes, but I paired it with roasted sweet potatoes and it was great!
Baked Mac & Cheese
Baked Mac & Cheese
Prep Time: 20 minutes
Bake Time: 20 minutes
4 cups uncooked spiral pasta
1/4 c butter, cubed
1/4 c all-purpose flour
4 cups 2% milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce
Dash ground nutmeg
2 cups (80z) shredded cheddar cheese
1 c cubed process cheese (Velveeta)
Cook pasta according to package directions. In a large saucepan, melt butter; stir in flour until smooth. Gradually add milk; stir in the salt, pepper, mustard, Worcestershire sauce and nutmeg. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted.
Drain pasta; stir in cheese sauce. Transfer to an ungreased 2 quart baking dish. Bake uncovered at 350 for 20-25 minutes, or until bubbly.
From Taste of Home February & March 2010
Ken's rating: *****
Chalsea's rating: ****1/2
I've been searching for a good homemade mac and cheese recipe and have often come out disappointed. But this was DELICIOUS! So not good for you, but a GREAT once in a while meal. It was amazing with the broccoli.
Shredded Beef Sandwiches (Slow Cooker!)
Shredded Beef Sandwiches
Prep Time: 15 Minutes
Cook Time: 11-12 hrs (low), or 5-6 hrs (high)
1 3-pound beef chuck pot roast
1 large onion, cut up
3 bay leaves
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp ground cloves
1/3 c cider vinegar
buns
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Place meat and onion in cooker. Add bay leaves, salt, garlic powder, and cloves; pour vinegar over meat in cooker.
2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat for 5 to 6 hours. Remove meat from cooker. Discard bay leaves. Using two forks, pull meat apart into shreds, discarding any bones and fat (I bought boneless). Strain juices and reserve; skim off fat. (I didn't do that, I just left it all in the slow cooker. I didn't really have much left for juices)
3. If desired, line roles with spinach leaves. Place shredded meat on rolls. Drizzle meat with some of strained juices. Serve with remaining juices for sandwich dipping. (again, I didn't have left over juices, so we didn't dip)
From Better Homes and Gardens New Cook Book
Ken's rating: ****1/2
Chalsea's rating: ****1/2
This was probably the easiest meal ever to prepare. And it tasted great. I served it with some italian pasta salad from the local deli to make it feel a little picnic-like...winter was getting us down. :)
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