Pesto Tortellinni Salad with Tomatoes and Artichokes

So The Hubs has been out of town for a few days now so I thought I would indulge in some much needed girl food!  At least thats what he would call it.  The fact that its a pasta dish that is quite healthy, falls under the category "Girl Food" in his book.  So I take every opportunity that I have to cook something light and fresh and eat it for lunch and dinner and maybe a snack inbetween. 

And can I just say this dish is just that! With fresh cherry tomatoes, marinated artichoke hearts, fresh mozzarella, and delicious cheese stuffed tortellini tossed in Pesto. You really can't go wrong here.  This is a great Pasta Salad for parties or get togethers also.

Recipe:

1 (12oz) bag frozen tortellini

1 (10oz) carton of cherry tomatoes

1 (6.5oz) jar of marinated artichoke hearts

1 (6.5oz)store-bought jar Pesto with Basil  (or you can use homemade Pesto)

6 oz of fresh mozzarella (cubed)

Cook the tortellini as directed on package.  Drain the pasta and let cool for about 5-10 minutes.  Next, dice the marinated artichoke hearts and fresh mozzarella into bite sized pieces.  In a large bowl, combine all ingredients and toss till everything is well coated with Pesto.  Store this dish in the refrigerator for up to 2-3 days.  

Bacon, Pesto, & Tomato Panini

The Hubs got me a Panini Maker for christmas and I couldn't have been more excited!!! I have wanted one of these suckers for quite sometime now!  I couldn't wait to get my hands on some good sandwich grub so I could whip up some awesome paninis.

This was the first Panini that I made (so please excuse the lovely photo) but it was oh so good!  I saw a recipe similar to this one on Pinterest and knew at once I had to give it a shot.

Recipe:

2 slices Jewish Rye Bread

4 slices of Bacon

4 thin slices of Tomato

1-2 slices of Smoked Gouda

Pesto

Mayo

and Olive Oil for brushing on the outside of the Bread

Heat your Panini Press to medium-high heat while you prepare the sandwich.  Cook the bacon till crisp then blot with a paper towel to absorb any excess grease.  Lightly brush olive oil on the outside of both slices of bread.  Spread a thin layer of mayo on each side of the bread.

Then spread a generous layer of Pesto on both pieces of bread. (you can use homemade or storebought Pesto. I used storebought and it was delicious)

Place the cheese on the bottom layer of bread then stack on the bacon and tomatoes, season lightly with salt and pepper, then top with the final piece of bread.  Place on the panini grill and cook for 4 minutes or until you have nice sear marks on the bread.  Serve with a pickle and some chips or fresh fruit or veggies.  Enjoy!

Bruschetta

Bruschetta is by far one of my very favorite appetizers!  It is so light and full of flavor, I absolutely just love it.  So I had an intense craving for it the other day so I ventured out to grab the ingredients and I whipped up a quick batch for lunch.  Needless to say, my craving was definitely fixed :)  This bruschetta recipe that I made is very simple to make, requires very few ingredients, and is quite the healthy little meal if you ask me :)

We are headed to Disneyland today to take the little munchkin for her first time! We will be back at the end of the week with some new posts! Hope you all have a great week!!!

Recipe:

1 Loaf Italian French Bread (sliced thin)

1 clove garlic (minced)

3 Tbsp. Olive Oil (I used Bertoli)

1/4 cup shredded parmesan cheese

3-4 roma tomatoes (diced into small cubes)

1 (8oz) ball fresh Mozzarella Cheese (cubed small)

1/3 cup fresh basil (sliced very thin)

2-3 Tbsp. Balsamic Vinegar

Slice the bread into thin slices.  Press the clove of garlic into 1 Tbsp. of the olive oil.  Give it a good stir.  Using a pastry brush, brush the garlic oil over the bread slices then sprinkle shredded parmesan cheese over the top of each piece of bread.  Place under the broiler till the cheese is melted and the bread is nice and crispy.

Next, rinse off the tomatoes and basil.  Dice the tomatoes into small cubes.  Roll the basil up and slice into thin pieces.  Next, cut the mozzarella into small cubes.  Place the tomatoes, basil, and mozzarella into a bowl and drizzle with 1-2 Tbsp of Olive Oil.  Season with salt and pepper.  Give it all a good toss and set aside while the bread cooks.

When the bread is done, scoop 2 Tbsp. the bruschetta mixture over the top of each piece off bread and lightly drizzle balsamic over the top of each piece.  Enjoy!

Beef Stroganoff

For some reason I always had something against beef stroganoff!  I just didn't love the flavor of the sauce I guess, so my poor husband was deprived of one of his favorite dishes.  That's until my friend Mal gave me her Grandmas secret recipe and I knew that if Mal loved it I would probably like it too!  Her and I have always had similar likes when it comes to food.  We used to share a little caesars pizza on a regular basis back in high school (sad I know), we would drive miles just to get some of the best peanut butter chocolate fudge that Utah had to offer, and we constantly are swapping recipes! I have gotten some of my favorite recipes from her.  Thanks Girl :) 

I know you guys will all adore this recipe!  It is a bit different from your typical stroganoff, which I like :), it has a tomato base to the sauce which gives it a great flavor, and some heavy cream, which always makes things taste extra good.  This is one of those heavier dishes, so I only make it on special occasions.  Give it a try and let me know what you think!  I'm sure you'll love it!

Recipe:

(This recipe will serve about 8-10 people.  I usually cut it in half unless were entertaining)

1 cup butter

1-1/2 cup onion (diced)

1-1/2 cup mushrooms (sliced, and optional)

3-1/2 pounds Beef Top Round (sliced into thin strips)

6 Tbsp. Flour

3 cups beef broth (I use 3 beef bouillon cubes and 3 cups boiling water when I don't have the broth on hand)

1-1/2 tsp. salt

6 Tbsp. Tomato Paste

2 Tbsp. Worcestershire sauce

1-1/2 cup Heavy Cream

3/4 cup Sour Cream

1 pound Egg noodles

Melt 1 stick (1/2 cup) butter into a large saute pan. Saute the onion and mushroom till soft then remove from pan and set aside.  Add the other 1/2 cup of butter to the pan and allow it to melt.  Dip the beef into the flour then place into the pan and allow it to brown on both sides. (about 2-3 minutes per side)

Next add the broth and the salt to the meat and bring to a boil.  Once it reaches a boil, lower the heat and simmer for 1-1/2 to 2 hours, allowing the meat to become tender.

After simmering for a couple of hours, turn the heat up to medium and stir in the onions and mushrooms and the remaining ingredients.  Stir for a few minutes till heated all the way through.  Serve over egg noodles or rice.  Enjoy!

Chicken Carbonara

I have been searching for a good Carbonara Recipe since I can remember!  After much searching and not finding anything that I was very pleased with, I decided to make up my own and the results I must say were quite good!

I wanted something a bit spicy but full of flavor and I feel that this was the best of both worlds.  If your not a spicy fan, that's totally fine just omit that part and I think you should still have great results!

Recipe:

2 large boneless skinless chicken breasts 

1/4 cup Olive Oil

1 pound Linguine Noodles

4 cloves garlic (minced)

1/2 of a red onion (diced)

1/2 cup bacon (diced)

4 (oz) jar diced sun-dried tomatoes

1/2 cup mushrooms (sliced)

2 whole eggs

1/2 cup Smoked white cheddar (shredded)(should be able to find this in your cheese section of your local grocery store)

1/4 cup white cheddar (shredded)

1/4 cup parmesan cheese (shredded & divided)

1 cup chicken Stock

1/2 cup Heavy Cream

1/2 tsp. cayenne pepper

1 Tbsp. Ground black pepper

salt to taste

Place the olive oil into a large saute pan over medium heat.  Place the diced onion into the oil and saute for a few minutes.  Add in the chopped up bacon and stir till the bacon is slightly crisp.  Toss in the minced garlic and stir till the garlic becomes fragrant.  Remove from heat and place onto a paper towel lined plate.

Return the pan to medium heat and add the diced chicken to the bacon grease and cook till no longer pink in the center (about 8-10 minutes).  While the chicken is cooking, bring a large pot of water to a boil and toss the linguine in the boiling water and cook for 8 minutes (till al dente).

While the noodles/chicken are cooking, take a large bowl, one that the pasta will be served in, and crack both of the eggs into it.  Whisk together the eggs, pepper, cheese, and cayenne pepper.  Set aside.

When the chicken is done cooking, remove it from the pan.  Place the pan back over the heat for 30 seconds then add in the chicken broth (it may sizzle a bit but that's what you are going to want. It will pick up all the yummy bits of bacon and flavor on the pan and add it to the sauce.  To the broth, add back the onion/bacon mixture, toss in the sliced mushrooms, sun-dried tomatoes, and the heavy cream and let simmer for a few minutes.

As soon as the noodles are done cooking, drain any excess water, and immediately add the HOT noodles to the egg mixture and give it a good toss.  When the vegetables and broth are done simmering, pour over the noodles, throw in the chicken and stir till all is well combined.  Top with parsley and freshly grated parmesan cheese  Enjoy!

Pasta Salad

This pasta salad is perfect for summertime and for the upcoming holiday festivities of the 4th of July.  We made this salad yesterday for a BBQ we had at the pool, in *100 + degree weather and it held up perfectly! We served this with salmon and burgers but I think it would go perfect with anything really.

Recipe:

1 pound Rotini Noodles

1 small head broccoli (stemmed and washed)

1 cup cherry tomatoes

1 green bell pepper (diced)

1 (8oz) fresh mozzarella (cubed)

1 (4oz) jar marinated artichoke hearts (diced)

1-1/2 cup Zesty Italian Dressing

Bring a large pot of water to a boil. Cook the noodles for 9 minutes.  Drain and rinse the pasta with cold water.  Dice the bell pepper, mozzarella, tomatoes, and artichoke hearts and place in a large bowl along with the cooked noodles.  Blanch the broccoli and add it to the pasta mixture. (blanching for those of you who aren't familiar with the term means to steam the broccoli for just a few minutes then quickly place it into ice cold water) Pour the dressing over the top and toss till well incorporated.  Enjoy!

Taco Casserole

I was going through some of my old photos, and realized that I had forgotten to post about this delicious casserole.  It may have been because this photo really doesn't do the dish justice, but trust me when I say, This dish is good!

It's super simple to throw together, and most of these ingredients I am sure most of you have on hand right now.  This is the perfect meal for those nights that you are either in a hurry or don't feel like slaving away in the kitchen.

Recipe:

1 pound Lean Ground Beef

1/2 of an onion (diced)

1 (1oz) pkg. of Taco Seasoning

1 (14oz) can Whole Kernal Corn (drained)

1 (10oz) can Rotel Tomatoes (not drained, if you like things spicy use HOT Rotel Tomatoes)

1 (14oz) can Black Beans (drained)

1 cup Cheddar Cheese (shredded)

1 pkg. of Cornbread (prepared but not baked; so you will also need the ingredients for the cornbread, I'm pretty sure you will need an egg and some vegetable oil. The portion amounts will differ due to the brand of cornbread you use also.)

In a large skillet over medium heat, saute the onion and beef. When the meat is done cooking place on a paper towel to drain any excess fat.  Next in a bowl, mix together the taco seasoning, corn, rotel, cheese and beans. Now add in the cooked meat and stir till everything is well combined.  

Pour the meat mixture into a lightly greased casserole dish or an 8x8 dish.  Prepare the cornbread as directed on package and pour over the top of the meat/bean mixture.  

Bake @*425 for 20-30 minutes or until the cornbread is lightly golden brown.  Serve with salsa and sour cream.

Turkey Roll Wraps

So I am titling this recipe Turkey Roll Ups cause that is normally the meat that I use in these. However, I had some leftover rotisserie chicken and it worked perfect in these wraps!  These made for such a simple and light lunch. This recipe is very versatile too. You could use ham, turkey, or chicken, or if you are a vegetarian, then you could just use some of your favorite veggies. You can also switch up the cream cheese flavors and seasonings too. 

Really the skies are the limit with these little roll up wraps! 

Recipe:

2 Burrito sized Flour Tortillas

4 Tbsp. Cream Cheese (I just use original but you could use any flavor)

1-1/2 cup Shredded Chicken (or you can just use turkey or ham lunch meat)

1 cup Cherry Tomatoes (sliced in half lengthwise)

Couple pieces of Iceberg Lettuce

Seasonings such as Salt, Pepper, & Garlic Salt

Take the tortillas and spread 2 Tbsp. of the cream cheese evenly over the tortilla.  I lightly sprinkled some seasonings over the top to give it a kick of flavor. Next, layer the meat then tomatoes, then lettuce. 

Next, you are going to carefully roll up the tortilla as tight as you can.  Carefully cut each wrap into 5 different pieces.  If needed, place a toothpick right down the center to hold it in place. (just make sure to remove ALL toothpicks before eating)

Balsamic Chicken Pasta Salad + A Guest Post over @ The Country Cook

This pasta was so light and so delicious that I am thinking about going back for thirds right now! Yes, you heard it, I said thirds :) Not seconds, THIRDS! :)  

I came up with this dish while I was at Costco, shopping around, buying way more than I needed to.  What is it about Costco? I mean I really can't go in there and NOT spend under $100!  Do any of you have that same problem. I mean I went there on the intentions of only buying diapers and I came out with, diapers, wipes, water, raspberries, hummus, pajamas for the little one, salad, milk, some cheese, a huge thing of balsamic vinegar, a rotisserie chicken (those things are deadly good!), some ribs for fathers day, fruit snacks, crackers, cherry tomatoes, and last but DEFINITELY not least, 2 loaves of rosemary bread! So much for only buying diapers Ha... 

Anyways, I was on a major Italian kick and that's when this pasta popped into my mind.  Lets just say that I am glad it was so good cause when you buy most of the ingredients from costco, you are bound to have one Large dish!

Also, check out my Guest Post over @ The Country Cook today!  I feel so blessed and lucky to be a guest post twice this week and on 2 of my favorite and AMAZING blogs. Brandie is one of the sweetest people that I have met through this whole blogging process and I KNOW FOR A FACT, that any of you out there that know her, would definitely agree with me!  Check it out and check out Brandie's awesome blog! She is the one to thank for these amazing Pork Chops in/a Creamy Gravy that I have on my blog! Thanks again Brandie, I had a blast :)

Recipe:

2 cups Shredded Chicken (I used a rotisserie chicken, made it that much easier to throw together)

1 lb. Penne Noodles (this is all I had on hand, you could use Linguine, bowtie, spiral, etc.)

1 cup of cherry tomatoes (chopped)

8 oz. Fresh Mozzarella (diced into cubes)

2 large Garlic Cloves (minced)

3 Tbsp. Balsamic Vinegar

6 Tbsp. Olive Oil

1 cup of fresh Basil (chopped)

1/2 tsp. of Salt 

1/2 tsp. pepper

Cook the noodles as desired on package.  While the noodles are cooking, shred the chicken into bite sized pieces, dice up the tomatoes, and mozzarella cheese and place all these ingredients into a large bowl and set aside.  

In a small bowl, whisk together the vinegar, garlic, salt and pepper. Slowly mix in the oil. Chop up the fresh basil and pour 1/2 cup of it into the sauce. Whisk for 1 minute.

When the noodles are done cooking, drain, and place them into the bowl with the chicken.  Add in the remaining basil and pour the dressing over the noodle/chicken mixture and toss till everything is well combined.  Serve with a slice of warm bread. (Costco's Rosemary Bread goes great with this dish!)

Creamy Vegetable Bake

Ok, so one thing that you should all know about me is that I LOVE Cream Cheese! Like, I REALLY like cream cheese! I love it when it's in desserts like cheesecake, or in a pastry, but I also love when you can incorporate it into a savory dish like these Chicken Rolls, and this Casserole Italiano.

So when I heard that Kraft came out with a new product called Cooking Creme (it's pretty much a cream cheese in a creamier, more liquid-y, form) I knew that I was definitely going to want to give it a try, and that's when this dish was created! 

It's a dish full of delicious veggies, some egg noodles, cooking cream, then topped off with bread crumbs.  Really, it's a perfect side dish to any meal, or for you vegetarians out there, this would make a great entree too!

Plus! Don't Forget to ENTER the Giveaway! It ends tomorrow at midnight! If you already entered you may just want to double check that your entry is still there! Sorry, But Blogger decided to delete the contest the day after I put it up and a bunch of entries were deleted! CLICK HERE TO ENTER!

Recipe:

1 medium zucchinni (sliced)

1 medium yellow squash (sliced)

1 cup of grape tomatoes (cut each tomato in half)

1/2 of a red onion (diced)

1/2 cup of sliced mushrooms

1 (10oz) container of Savory Garlic cooking cream

1/2 of a (12oz) package of egg noodles (cooked and drained)

2 Tbsp. olive oil

3/4 cup Seasoned Bread Crumbs

3-4 Tbsp. Butter (melted)

Slice and dice all the vegetables then put them in a large saute pan, and saute them in 2 Tbsp. of Olive oil for just a couple of minutes (about 3-4 min)  Bring a pot of water to boil and cook the noodles as directed on package. (it's generally about 6 minutes for al-dente). 

Once the noodles are done cooking, pour them into a strainer, and drain them completely. Now, when the veggies are just about done cooking, stir in the container of cooking cream and noodles till everything is well incorporated.  

Now place your noodle/veggie mixture into a casserole dish or an 8x8 baking dish.  Melt your butter and combine it with the bread crumbs.  Sprinkle the bread crumbs over the top of your noodle mix and place into the oven @*350 and bake for 15 minutes or until the bread crumbs are slightly browned.  Serve hot!

Baked Penne with Broccoli, Chicken & Smoked Cheddar

Oh me oh my this pasta is Aaa-mazing!  When I came across this recipe

over at Mels Kitchen Cafe I knew I had to make it immediately!
And just as I thought, it was absolutely Divine. A must make in my book!
This recipe most definitely will become a regular in our home. Thanks Melanie.

Recipe:

For the Bread Crumb Topping:

3/4 cup Bread Crumbs (I used store-bought but you could always make your own)

2 Tbsp. butter (melted)

For the Filling:

1 Large stalk of Broccoli (about 1-1/2 lbs)

12 oz. Penne Pasta

2 Tbsp. Olive Oil

1 medium onion (minced)

6 cloves of garlic (minced)

1 tsp. dried Thyme

1/4 cup flour

2 cups low sodium chicken broth

1 cup Heavy Cream

1 tsp. salt

1/2 tsp pepper

1 1/2 lbs. Chicken Breast (cut into bite sized pieces)

3 oz smoked Cheddar (the original recipe called for smoked Mozzarella which I couldn't find so I used cheddar and loved it)

8 oz jar oil-packed sun-dried tomatoes (drained and chopped)

Preheat the oven to *400 degrees. In a large pot, bring water (enough for the pasta) to a boil. Once the water has come to a boil place the chopped broccoli into the water and let cook for about 1-2 minutes (be careful cause the broccoli cooks fast. When it turns a bright green color it is ready) Remove with a slotted spoon and let it cool. Return the water to a boil and cook the pasta till it is al dente. (about a minute or two less than the original cook time allows). Drain the pasta and toss with 1 Tbsp. of olive oil.  Let sit in the colander while you prepare the sauce.

Using the same pot, add the remaining Tbsp of oil and return to a medium heat. Add the minced onion and cook till fragrant and begins to brown a bit. About 4-5 minutes. Next, stir in the garlic and thyme, also cooking till fragrant about 30 seconds stirring constantly.  Add in the flour, salt, and pepper and stir for about 1 minute. Slowly whisk in the broth and cream, bringing to a light boil then turn the heat down a bit (low-med) and let simmer, stirring frequently.  Add in the chicken and cook (also stirring frequently, I know lots of stirring but its so worth it!) about 6-8 minutes.  Stir in the sun-dried tomatoes and smoked cheese. Stir till well combined.


Lastly, add the cooked pasta and broccoli to the sauce and stir till well combined.  Transfer the pasta mixture to the prepared 9x13 baking dish and top off with the bread crumb mixture.  Bake until the casserole is bubbly and the bread crumbs are slightly browned (about 15-20 minutes).  Serve with this salad and some french bread for dipping.

(Recipe Source: Mel's Kitchen Cafe)

Spicy Tomato Pasta with Goat Cheese

I came across this delicious pasta over at the Emily's sweet blog So Domesticated.  This pasta is so flavorful and SO easy to put together. Honestly it takes like 15 minutes from start to finish. Now that's my kind of meal, quick and easy to throw together and so yummy to eat!!! I made a few tiny changes to my liking but some of you may not be goat cheese fans which is totally fine you can just leave the cheese off if you prefer. Try this pasta you will not be disappointed!

Recipe:
2 Tbsp. Olive Oil
1/2 of one Yellow Onion (diced)
1 (14oz) can Chicken Broth
1 (15oz) can Tomato Sauce
3 Tbsp. Tomato Paste
2 small Garlic Cloves (minced)
1 cup Half & Half
1 1/4 tsp. Thyme (dried)
1 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. Chili Pepper Flakes
1 lb. Linguine Noodles
Goat Cheese for topping (melts into the pasta it's so yummy)

Bring a large pot of water to boil. Add in Linguine and cook to packages directions (about 10-11 min) Meanwhile, in a large saucepan, heat oil over medium heat. Add the diced onion and saute till soft (about 2-3 min.)
Add in tomato sauce, broth, tomato paste, garlic and Half & Half. Stir till well combined.  Now add in seasonings and turn heat to low and let simmer while the noodles cook. When noodles are done cooking,  drain and pour into the sauce. Top pasta off with 1 Tbsp. Goat Cheese and stir it into the hot pasta. It adds such a yummy creamy flavor that our family just loved! You can serve this with a green salad and some french bread for dipping.

Zesty Italian Chicken

I snatched up this recipe from one of my good friends Maloree.  I remember walking into her house one day and it smelling absolutely divine.  She was kind enough to share this recipe with me so I thought I would be kind and share it with all of you!  Enjoy!!!

Recipe:

1 lb. of defrosted chicken breasts

2 14oz cans of diced tomatoes(undrained)

Bottle of zesty italian dressing

Lemon pepper for seasoning

Shredded Parmesan Cheese

Preheat oven to *400 degrees.  Place chicken breasts in a lightly greased 9x13 baking dish. Sprinkle chicken with lemon pepper. Then pour the diced tomatoes over the top of the chicken and finishing it off with the bottle of Italian dressing. Pop it into the oven and bake for 1 hour. The last 5 min of baking sprinkle top of chicken with parmesan cheese. Serve over angel hair pasta or rice. (we prefer it over brown rice but it's just as amazing over noodles too)