Three Cheese Penne and Chicken Florentine

Brooke posted this Three Cheese Penne and Chicken Florentine dinner awhile ago, and I starred it right away. I, too, get "Dinner Tonight" from myrecipes.com, but I don't know how this one escaped being saved by me!


I followed many of Brooke's adaptations and made some of my own. This is perhaps one of my favorite things about cooking; you make minor changes, and then someone else makes minor changes, and then someone else... and you have all of these cool variations on the same dish. I really enjoy making a dish "mine"!

Anyway, this dinner was so amazingly delicious. It was very comfort-food-ish, but I didn't feel super guilty about it. I will absolutely be making this again.


Ingredients

• Cooking spray
• 3 cups thinly sliced mushrooms - omitted only because I forgot to buy them
  
• 1 cup chopped onion
• 2 tsp minced garlic
  
• 3 cups chopped fresh spinach
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) carton skim ricotta
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2 cups shredded roasted skinless, boneless chicken breast
• 1 cup (4 ounces) shredded reduced-fat sharp mozzarella cheese, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup skim milk
• 1/4 cup fat free half and half
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Preheat oven to 425°.

In a large nonstick skillet coated with cooking spray over medium-high heat, add mushrooms, garlic, and onion; sauté 4 minutes or until tender. Add spinach, basil, and black pepper; sauté 3 minutes or just until spinach wilts.

Combine spinach mixture, ricotta cheese, pasta, chicken, 3/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Very Berry Muffins

I had such a blast baking cookies and Rice Krispies treats with Ryan, and he really seems to enjoy helping me in the kitchen.


I was in the mood to bake today, and thought muffins would be a good culinary activity. Plus, Ryan could have them for breakfast this week - he loves eating things he helped create!


I went digging through my Reader to find something that was reasonably healthy and didn't require a trip to the store. I guess I shouldn't have been surprised when I found the perfect muffin on my friend Brooke's blog (I believe Brooke found them here).

I stuck with her adaptations, and the only thing I changed was doing half whole-wheat for the flour.


And the verdict? Awesome. Ryan inhaled his, and my husband ate three of them at once!

Ingredients

• 4 tbsp butter (melted and cooled)
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar(plus additional for sprinkling)
• 1 egg
• 1/4 cup milk
• 1 1/2 cup frozen mixed berries (thawed and divided)

Preheat oven to 375 degrees and spray muffin tin with cooking spray.

Combine flour, cinnamon, baking powder and salt; set aside. In a small bowl combine 1/2 cup berries and milk and mash well. In a medium bowl, cream butter and sugar; add egg and beat well. Gradually mix in dry ingredients by hand. Mix in berry/milk mixture, followed by remaining berries and mix until just combined.

Using two spoons pour batter into prepared muffin tin, filling each chamber 3/4 full. Sprinkle top of muffins with sugar. Bake for 22-28 minutes or until a toothpick inserted in center comes out clean.

Creamy Ziti with Peas and Ham

Although my dinner didn't turn out quite as creamy as Rachel's, I am still glad that I cooked this dinner from Culinary Kicks. I really love the taste of ham and peas together, and, well, if you haven't figured out yet that I am in desperate need of a 12-step program for pasta-holics, then we have a problem.

I think next time I would reserve a little extra cooking water, or perhaps add a little bit of cream. But other than that, this dinner was really good.


Creamy Ziti with Peas and Ham
(adapted from America's Test Kitchen)

• 1 cup part skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tbsp butter, cut into 8 pieces
• 4 ounces thick sliced ham, diced
• 1 tbsp extra virgin olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 1 lb small pasta (I used mini ziti, the recipe called for mini shells)
• 2 cups frozen peas
• 1 tbsp fresh lemon juice (half of one lemon squeezed)

1. Bring 4 quarts of water to boil for the pasta.

2. Combine the ricotta, Parmesan, butter, 1/4 tsp salt, 1/2 tsp pepper, in a serving bowl large enough to hold the pasta.

3. Cook the ham in the oil in a 12 inch skillet until the ham is cooked through and browned. Drain onto a plate lined with paper towels, reserving the oil.

4. Cook the onions in the oil until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Remove from heat and add to the ricotta mixture, stir to mix well.

5. When the water is boiling, stir in 1 tbsp salt and the pasta. Cook stirring often, until the pasta is almost tender, but still a little firm to the bite. Add the peas during the final 30 seconds of the pasta cooking.

6. Reserve 3/4 cup of the pasta cooking water and then drain the shells and peas. Whisk the lemon juice and 1/2 cup of the reserved pasta cooking water into the ricotta mixture until smooth. Add the shells and peas and toss to coat. Add the reserved ham, and toss to coat. Season with salt and pepper to taste. Save the remaining 1/4 cup pasta cooking water to loosen the sauce before serving.

Roasted Potatoes

I was inspired by a Crisco ad, although I can't seem to find the ad that I ripped out and used as a basis. Below you'll find roughly what I did, although this side is ridiculously forgiving and versatile. Go with what you like and/or what you have on hand!

I haven't made potatoes in awhile unless I've mashed them, and these were a nice change. I am definitely saving the rest of the bag to make these again soon.


Ingredients

• Cooking spray
  
• 2 pounds red potatoes, scrubbed and chopped into bite-sized chunks
• 1/4 cup vegetable oil
• Salt
• Pepper
• Italian seasoning

Preheat oven to 425. Spray a jelly roll pan with cooking spray.

Place the potatoes and oil into a large ziploc bag and add the rest of the ingredients. Toss around to coat.

Spread potatoes in a single layer on pan. Bake for 30 to 40 minutes, or until fork-tender.

Dinner Divas: Chicken Francese

This was a Dinner Divas pick from, um, December. Yeah, I'm on top of things...

It was worth the wait, though. Tyler Florence's Chicken Francese was very, very quick to put together and tasted delicious. The chicken was so tender and juicy and I regretted not doubling - we had no leftovers!

Ingredients

• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Peanut Butter Chocolate Chip Cookies

When the most recent issue of Everyday Food arrived in my mailbox the other day, I tore out this recipe so fast and made it the next night.

I don't usually cook or bake with peanut butter since Ryan is allergic, but I really couldn't help myself. These things are SO GOOD!


They are slightly denser than most cookies I make (similar to the zucchini-chip cookies I've made) but they are good. Really good. Really, really good.

Ingredients

• 1 1/2 cups all-purpose flour
  
• 1 tsp baking soda
• 1 cup peanut butter (I used chunky but I don't think it matters)
• 4 TB (1/2 stick) unsalted butted, room temp
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 8oz semisweet chocolate, cut into chunks

Preheat oven to 350.

In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chips.

Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Yields approximately 36 cookies.

Fiesta Cornbread Casserole

Another tasty dish from Brooke!

Please pay NO attention to the ugliness of these pictures. The lighting was awful and I was in a rush to eat this yummy dish.


I promise you, this dinner was way way way better than the bowl of mush it looks like.


Ingredients

• 1 pound ground turkey
• 2 Tbl EVOO
• 1 package taco seasoning
• 2 cans black beans drained & rinsed
• 1 can diced tomatoes
• 2 small cans corn drained
• 1 package corn bread with ingredients to make it
• 1/2 cup shredded cheddar cheese

Heat oven to 350 degrees spray 3 quart dish with cooking spray.Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.

Baked Chicken and Stuffing

Brooke said that you "need" to make this chicken so I decided to be a good girl and obey my good buddy.

I'm glad I did - this stuff is good! I may have sort of kind of misread the recipe and used a whole package of Stove Top and not just a cup... whoops.

I also followed her additions of mushrooms and spinach. Mmmm. I did, however, use mozzarella instead of Swiss.


Ingredients

• 4 boneless skinless chicken breasts
• 4 slices Swiss cheese
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/4 cup dry white wine
• 1 cup herb seasoned stuffing mix
• 1/4 cup butter, melted (I used cooking spray)

Arrange chicken in a lightly greased 13x9 inch baking dish. Top chicken with Swiss cheese. Combine soup and wine and stir until well mixed and spoon soup mixture evenly over chicken. Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs. Bake at 325° for one hour.

Sick Day Soup

I was sick a couple of weeks ago, and being pregnant, I can't really take any of the good stuff. On my first day that I stayed home from work, I really really just wanted soup. I asked my mommy to come over and make it for me, but she had to pack for her vacation. Blah blah cruise blah blah... ;)

Anyway, so I just kind of made this on the fly, and it was so good. I had just made this chicken dinner in the crockpot the night before, so I also chopped up some of the chicken and potatoes and threw them in the pot too.


Ingredients

• EVOO
• 1 onion
• 1 cup frozen mixed veggies
• 4 cups chicken stock
• 4 cups veggie stock
• 1/2 pound pastina
• leftover cooked chicken, chopped

In a large stock pot, heat the oil and brown the onions for a few minutes. Add the frozen veggies and cook for another 3-5 minutes.

Add the broth and bring to a boil. Add the pasta and cook until desired done-ness.

I don't remember when I added the chicken...

Chicken with Artichokes and Other Stuff...

Delicious Meliscious really cooked up a great meal in this dish which she posted from For the Love of Cooking.

My only complaint with this dish is really no one's fault but my own; I used canned artichokes, and I think that gave too much of a vinegar-y taste. I didn't even know you could buy frozen, but I would for sure try them next time.


Marinade Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 clove of garlic, minced
• 3-4 leaves of basil, chopped
• Zest of one lemon, chopped finely
• Sea salt and fresh cracked pepper to taste
• 1 tbsp olive oil (for cooking)

Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Place chicken into a large zip lock bag and add the olive oil, minced garlic, chopped basil, lemon zest, sea salt and pepper. Mix so the chicken is evenly coated with marinade. Let it marinate for at least 1 hour.

Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before slicing into bite size chunks.

Ingredients:

• 8 oz of button mushrooms, sliced
• 1 cup of frozen artichoke hearts, thawed (I used canned)
• 1 handful of grape tomatoes
• 1 clove of garlic, minced
• 3 tbsp Parmesan cheese
• Cheese tortellini, prepared per instructions
• Juice of 1-2 lemons (to taste)
• 1-2 tbsp butter
• 5-6 basil leaves, chopped
• Sea salt and fresh cracked pepper to taste

Directions:
Cook the tortellini per instructions. While the pasta is cooking, add mushrooms to the hot skillet you cooked the chicken in. Add more oil if needed (I didn't need to). Sauté for 3-4 minutes or until golden brown. Add the artichoke hearts, tomatoes and minced garlic to the pan then stir frequently for 60 seconds. Add the tortellini, chicken chunks, lemon juice, butter, Parmesan, basil, sea salt and fresh cracked pepper to taste. Enjoy.