Sharlene's BEST bread rolls

Combine the following:

• 3 cups warm milk (2 cups)
• 3T instant yeast (2 Tbs)
• 1/3 cup Sugar (5.3 Tbs)
• 3 tsp Salt (2 tsp)
• 9 Tbs butter (6 Tbs)
• 3 Eggs (2 eggs)

 Then add:

• 8 cups of flour (5 cups)
• 1 cup of flour slowly (add 1 cup)

Let it rise for 90 minutes, punch down, form rolls, and rise for 1 more hour.

Bake at 375 degrees for 12-14 minutes.

Brush on 2 Tbs of butter, and allow them to cool 15 minutes.

Best Pancakes

INGREDIENTSNutrition

YIELD9 small pancakesUNITSUS

• 1egg
• 3⁄4cup milk
• 2tablespoons butter or 2 tablespoons margarine, melted
• 1cup flour
• 1tablespoon sugar (or 1/2 teaspoon honey or molasses)
• 1teaspoon baking powder
• 1⁄2teaspoon salt

DIRECTIONS

Watch how to make this recipe

1. Beat egg until fluffy.
2. Add milk and melted margarine.
3. Add dry ingredients and mix well.
4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7. When bubbles appear on surface and begin to break, turn over and cook the other side.

Credit: http://www.food.com/recipe/pancakes-25690

BOMB Coconut Curry!!

INGREDIENTS

• 
  1 large onion, cut into 10 wedges
  
• 
  1 red bell pepper, cored and cut into squares
  
• 
  2 tablespoons (30 ml) olive oil
  
• 
  1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes
  
• 
  2 cloves garlic, finely chopped
  
• 
  2 teaspoons (10 ml) chili powder
  
• 
  2 teaspoons (10 ml) curry powder
  
• 
  1/2 teaspoon (2.5 ml) ground turmeric
  
• 
  1 can (398 ml/14 oz) coconut milk
  
• 
  1 tablespoon (15 ml) honey
  
• 
  Salt and pepper
  

PREPARATION

1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
3. Serve with basmati rice.

Crockpot Mushroom, Barley & Lentil Soup

INGREDIENTS

• 6 cups vegetable broth
• 1 cup water
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• ¾ cup pearled barley
• ¼ cup brown or green lentils
• 16 oz button mushrooms, chopped
• 2 bay leaves
• 1 tsp thyme
• 1¼ tsp salt (or to taste)
• Freshly ground black pepper

INSTRUCTIONS

1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.

Found here: http://www.hummusapien.com/crockpot-mushroom-barley-lentil-soup/

Hubby's Chocolate Chip Oatmeal Cookies

I came home from a walk with my girl friends the other night [with a frozen face and frozen legs] and my husband was waiting to watch our show together with freshly baked chocolate chip oatmeal cookies. 
BOOYEA!!!!!! It's official, he's my favourite.
I quickly changed into my pyjamas, wrapped 3 blankets around me, and snuggled up on the couch with 3 cookies and a large glass of milk. Not to my surprise (cause you see, Blake is an awesome food-maker, cause he is an at-heart food-lover), they were amazing. In fact, I am about to eat another one for my afternoon snack. Jealous? Go make them ;)

Chocolate Chip Oatmeal Cookies

INGREDIENTS______________________________________________________________________

• 1/2 cup butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup white sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup + 1 Tbs flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup oats (we use quick oats)
• 1/2 cup chocolate chips

DIRECTIONS_______________________________________________________________________

1. Preheat the oven at 325.
2. Cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in the egg and vanilla.
3. In a separate bowl, mix the flour, baking soda, and salt. Combine the dry and the wet ingredients.
4. Mix in the oatmeal and chocolate chips. Place rounded balls of dough on a cookie sheet and bake for 12 minutes or until slightly golden (keep an eye out so they're just perfect to your liking).

Enjoy--with a tall glass a milk!

Cathy

Best Ever Tuna Noodle Casserole

I made this tonight, and it was my best tuna noodle casserole ever, such a keeper! I adapted it from here, but made it totally my own and it turned out awesome, according to me of course..

Ingredients:

• 6-8 ounces egg noodles (half of a large package)
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup sliced mushrooms
• 1 can cream of mushroom soup
• 1/2 cup mayonaise
• 1/3 cup milk
• 1/2 to 1 cup frozen peas
• 2 cans tuna
• 1/4 cup sharp or old cheddar cheese
• 1/2 squeezed lemon (less than a Tbs if using bottled lemon juice)
• salt and pepper to taste

Directions:

1. Cook the egg noodles in salted water according to al-dente
2. Preheat oven to 375 degrees.
3. In a frying pan on medium high, melt some butter and fry onions, celery, and mushrooms until the onions are translucent (about 5-7 minutes).
4. Meanwhile, mix cream of mushroom soup, mayonnaise, and milk in a medium bowl. Add the fried onions, celery, and mushrooms. Stir in the peas, tuna, cheese, cooked egg noodles, lemon juice, and salt and pepper.
5. Put the mixed ingredients in a casserole dish, and bake for 30-45 minutes or until slightly browned on top.

Bon Appétit!

Cathy

Garlic Baked Butternut Squash

Monday was thanksgiving here in Canada.

We celebrated on sunday, but made sure to eat some delish foods on monday, of course! Had this with broccoli, sausages, and potatoes.

 So all you Americans out there can make this for American thanksgiving...or tonight for dinner!!
 



Guys, this is better than candy.

INGREDIENTS
Printable recipe

Source: Oh She Glows

• a handful of fresh parsley leaves
• 2 tablespoons olive oil
• 2-4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper
• 3 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/4-1/3 cup grated parmesan cheese

DIRECTIONS:

1. Preheat oven at 400 degrees.
2. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
3. Transfer to a baking dish and sprinkle with parmesan cheese. Bake, uncovered, for 45 to 55 minutes or until squash is just tender.

Bon Appétit!

Cathy

Mix and Match Pesto

Food network magazine is awesome. Christy subscribed me for my birthday last year....and they keep coming (you may want to make sure they're not still charging you there sista!).

This is awesome because you can use what you have on hand without worrying about having 3 cups of basil and pine nuts (which are so freakin' expensive!)


1. Pick a nut or seed, and toast 1/3 cup. Then pulse until finely ground in a food processor or hand blender.

• pine nuts
• almonds
• walnuts
• cashews
• pecans
• sesame seeds
• sunflower seeds

2. Choose your base,  3 cups total, add it to the nuts/seeds (you can choose up to 3 of these):

• basil
• parsley
• kale, chopped
• arugula
• spinach, chopped
• cilantro
• mint
• collard greens
• romaine, chopper

3.Choose your seasoning, and add 1/2 - 1 tsp to the processor (choose up to 3): PLUS add 1/4 tsp salt

• garlic, chopped
• lemon zest, grated
• orange zest, grated
• red pepper flakes
• fresh thyme
• fresh oregano, chopped
• fresh tarragon, chopped
• fresh rosemary, chopped

4. Choose your cheese, add 1/2 cup to the processor. Once this is added, pulse it to combine

• parmesan
• asiago
• gruyere
• aged or smoked gouda
• aged cheddar

Once all of this is pulsed together, slowly add 1/2 cup of extra virgin olive oil. You can add chicken, sun dried tomatoes, olives, roasted red pepper, or tomatoes to finish it off!

This makes about 1 cup of pesto, use 1/2 cup to 3/4 cup for 1 pound of pasta.

FYI, this what I made tonight and it was DELISH!!!

1/3 cup toasted slivered almond, 
1 cup basil, 
1 cup kale, 
1 cup spinach, 
4 cloves garlic, 
1/2 cup parmesan, 
1/2 cup oil, 
with fresh garden tomatoes on top!

bon appétit!!

Cathy

Chicken and Broccoli Stir Fry

Well hello!! Thought I'd post this recipe that I tried this week, one that I will be making on a regular basis!! Enjoy!

INGREDIENTS
Slightly adapted from: Food Network

Marinade for 15 minutes:

• 1 pound chicken breast (about 2 breasts), cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 cloves garlic, minced
• 1-inch piece peeled fresh ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1 Tablespoon water
• 1 tablespoon dark sesame oil

Remainder:

• 2 Tbs cornstarch
• About 1/2 cup water
• 3 tablespoons vegetable oil
• 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
• 3/4 to 1 teaspoon red chili flakes, optional
• 1 tablespoon hoisin sauce

Garnish: toasted sesame seeds, optional
Rice Serving suggestion: Jasmine rice


DIRECTIONS:

1. Start your rice
2. In a medium bowl, toss the chicken with the marinade ingredients: scallion whites, garlic, ginger, soy sauce, sugar, cornstarch, salt, water, and the sesame oil. Marinate at room temperature for 15 minutes minimum.
3. While that is marinating, mix the 1 Tbs of cornstarch with 1/2 cup water.
4. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
5. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes, if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. 
6. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve on rice.

Printable Recipe Here!

Bon Appetit!
Cathy

S'MORE Cake

My dad and hubby had it made on fathers day.

I mean, you can't beat a s'more cake, you just can't. The graham cracker batter was moist and light and delicious, and the chocolate sauce it TO DIE FOR!!!! I could eat it all with a spoon. I would have, but I had the "fathers" in mind so I continued on and finished this masterpiece. Easy and so flippin' rock-my-world awesome.

So here you have it. a piece of heaven.

INGREDIENTS:

source: The-girl-who-ate-everything

Graham Cracker Cake:

• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 large eggs, yolks and whites divided
• 1 teaspoon vanilla extract
• 2 cups graham cracker crumbs (20-22 graham crackers if you make them yourself)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk

Marshmallow Filling:

• 1 (7 ounce) jar marshmallow fluff

Milk Chocolate Frosting:

• 8 ounces milk chocolate, chopped
• 1/4 cup cream
• 2 Tablespoons butter, softened
• 2 Tablespoons corn syrup

Garnish:

• mini marshmallows
• chocolate chips
• graham cracker crumbs

INSTRUCTIONS:

Graham Cracker Cake:

1. Preheat the oven to 375°. Line the bottom of two 9-inch round cake pans with parchment or wax paper. Spray each pan with cooking spray. This is magic, the cakes will come out perfectly clean! In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
2. Whisk the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside. In another bowl or in your stand mixer, cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract.
3. Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated. 
4. Divide the batter evenly between the prepared pans. Bake the cakes for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper, and cool.
5. Once the cake has cooled completely, transfer one of the cake layers to the serving platter. Carefully spread a layer of marshmallow fluff over the cake. This is the only spot that you need the fluff, so use it all if you life your fluff! Top with the remaining cake layer and refrigerate for about 1 hour or until firm.

Milk Chocolate Frosting:

1. Combine the chocolate, cream, butter and corn syrup in a microwave safe bowl. Heat in 30 second intervals or until the chocolate has melted. Whisk the ingredients together until completely smooth. Pour frosting over the top of the chilled cake.
2. Let frosting set slightly so that your decorations don't just run down the side. Once it has set slightly, garnish with mini marshmallows, chocolate chips, and graham cracker crumbs. Return to the refrigerator to chill until set.
3. Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.

Bon Appétit!

Cathy

Beef and Bean Burritos

Happy Spring Friday!!

Joking. It's snowing here in Ottawa, I mean hailing, and raining....aka a royal mess on this supposedly spring day. What can make it better? Comfort food that is also moderately healthy and kid friendly! Seriously, this was quick, easy, and delicious and I will be making this one quite often from now on!

Adapted from Shirl's Awesome Easy Burritos
Ingredients:

• 1 lbs lean ground beef
• 1-15 ounce can fat free refried beans
• 1 small onion, chopped
• 1 small zucchini, shredded (optional)
• 3/4 to 1 cup of salsa
• 1/2 to 1 cup of shredded cheese
• 6 large whole wheat flour tortillas (or 10 small ones)
• Topping ideas: cheese, avocados, tomatoes, salsa, sour cream etc...

Directions:

1. Cook the ground beef, onions, and zucchini, drain the excess fat.
2. Stir in the refried beans, then the salsa. Add salt and pepper as needed. Heat through.
3. Stir in the cheese, and heat until cheese is melted.
4. In a warm tortilla, spoon in some beef filling, and desired toppings.

This was so good and the kids loved it!!

Enjoy,

Cathy

Perfect-Portion Chocolate Lava Cakes

We're back! Sorry for the long drought, we both had babies!!





























So back to business.

These cakes are ridiculous.

I recommend vanilla ice cream, tho. Don't wanna overdue the chocolate, I know it sounds crazy but once you try this, you'll see what I mean! This recipe is EASY and will make you look like a pro. I made these for my mother-in-laws birthday, and everyone was begging for more. I will make these forever!!!

Perfect-Portion Chocolate Lava Cakes
Makes 12 little cakes (muffin size)
Portions adapted from Lauren's Latest.

Ingredients:
2/3 cups semi-sweet chocolate chips
1/2 cup butter
2 eggs AND
2 egg yolks (yes, 4 eggs total)
1 cup powdered sugar
6 Tbs flour


Directions:
Preheat oven to 400 degrees. 

Spray a muffin tin with non stick cooking spray and set aside. Give it a good spray, you want these to come out nice after they're done baking.

Melt chocolate and butter in a large bowl. Cool a couple minutes. Stir in eggs and egg yolks until incorporated, this cooks the eggs. Stir in powdered sugar and flour. Spoon into prepared muffin tin so batter is 1/2 of the way up. Bake 8-9 minutes or until the edges are cooked and the centers are soft. Cool 5 minutes and carefully remove from pan using a butter knife. 

Serve warm with vanilla ice cream.

Banana Oatmeal Chocolate Chip Pancakes

My new favourite pancake recipe, hands down (vegan link below). We even ate them as a snack the next day and OMG, so good. Next time I may even go as far as adding some shredded zucchini since it's growing out of my ears and zucchini just adds to the "healthy" factor. I label this as healthy because it uses whole wheat, flax, bananas, and compared to other pancake recipes, this one is a little healthier, ok? Yes it has chocolate chips, but moderation in all things is my thing :)


Ingredients:
Makes 12 pancakes

• 2 ripe medium bananas, mashed
• 2 eggs
• 2 Tbs flaxseeds
• 1/4 cup water
• 1 tsp vanilla
• 2 Tbs butter, melted
• 2 Tbs canola oil
• 1/4 cup + 3 Tbs milk
• 2 tsp baking powder
• 1 cup rolled or quick oats
• 1/2 cup whole wheat flour
• 1/4 tsp salt
• 1/3 cup semi sweet chocolate chips

Directions:

1. Heat up your skillet to medium high heat.
2. Combine bananas, eggs, flaxseeds, water, vanilla, butter, oil, and milk.
3. In a separate bowl, combine baking powder, oats, flour, and salt.
4. Add the wet ingredients to the flour mixture and mix until just combined. Gently fold in the chocolate chips.
5. Scoop about 1/4 cup of batter onto hot buttered skillet. Cook until it starts to bubble, then flip to the other side for 2-4 minutes.
6. Serve with maple syrup goodness and enjoy!!!

Bon Appetit!

Cathy

If you want a vegan version of this from where I got this recipe, go here (minimalistbaker.com)

Double Chocolate Rolo Cookies

When I rated this recipe in my cookbook, I rated it a 1000 out of 10. My husband thought I was the most amazing woman on earth.  They are simply delicious and because they're tiny little cookies, you eat way too many!!

And in case you care, I'm sure you all do, I am due today. Yep, today. I need a plate of these right now. They induce labor, right? I'm sure they do...

• 2 1/2 cups flour
• 3/4 cup cocoa
• 1 tsp baking soda
• 1 cup white sugar
• 1 cup firmly packed brown sugar
• 1 cup softened butter
• 2 tsp vanilla
• 2 eggs
• 75 Rolo chocolates

1. Mix the flour, cocoa, and baking soda.
2. In a separate bowl, beat the sugar and butter. Add the vanilla and eggs and combine well.
3. Add the flour mixture to the sugar mixture, and combine well. Chill cookie dough for 1 hour.
4. Shape dough in small (about 1 1/2 tsp) around a Rolo. Make sure the Rolo is completely covered.
5. Place on ungreased cookie sheet, and chill again for 1 hour more.
6. Bake at 375 degrees for 7-8 minutes, then cool on wire rack.

You will LOVE these!!!
Cathy

Source: Canadian Bible Society Celebration Cookbook, Wilma King and Gwen Louiselle

Skillet Penne Broccoli Chicken

This is one of my favourites, and I make it all the time. Every time I make it, Blake says, wow this is good, have you make this before?! Ummm yes, like every other week, but ok.

Tip: So I use a timer religiously for this recipe, and it always turns out perfect and the noodles are al dente just how I love them!

Ingredients:

• 1 lbs chicken breast (sometimes I do it with tofu, or half chicken half tofu, and it's so good), diced up
• salt and pepper
• 3 Tbs butter, divided
• 1 onion, minced
• 1/4 tsp red pepper flakes (more if you like spicy)
• 1/2 tsp oregano
• 3 cloves of garlic, minced
• 8 ounces of dry penne (about 2 1/2 cups)
• 2 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 bunch broccoli, no stems, only florets
• 1-12 ounce jar roasted red peppers, rinsed and chopped (if I don't have this on hand, I broil a red pepper until the skin turns black, let it steam in a closed container, then peel off the skin)
• 1/2 cup parmesan cheese

Instructions:

1. Cook chicken partially, 4 minutes, in 1 Tbs butter. Set aside.
2. In a large skillet (I mean large) over medium high heat, melt 1 Tbs butter, onions, red pepper flakes, oregano, and 1/2 tsp salt. Cook for 5 minutes. Add garlic, fry for 15 seconds.
3. Add dry penne, broth, and creams. Cover and bring to a boil-- 5 minutes.
4. Reduce to medium-low heat, add broccoli and roasted red peppers/ Cover, simmer, and stir occasionally--8 minutes.
5. Stir in the chicken, until cooked through, about 3 minutes.
6. Stir in the last Tbs of butter, and parmesan cheese.
7. Serve and ENJOY!!

I just love this dish.

Bon Appétit!

Cathy

Korean Beef Noodles

Post edit: I make this dish all the time!!!

My little brother will love me for this one. He served a 2 year mission for our church in South Korea, and has come home a changed man with regards to food. I mean, the kid used to hate mashed potatoes! I don't know how "authentic" this Korean dish is, but you HAVE to try it!

This is a new favourite for me with a nice mix of flavours and colourful vegetables. A little prep a few hours ahead of meal time if you choose to marinate the beef, but worth it!

Ingredients:

Time: 35 minutes total, prep work to do a few hours ahead of time.

Serves: 4

A. Marinade/soy sauce mixture (prepared ahead of time, a couple hours if you can)
***note: you will be marinating the meat in 2-3 Tbs of this only. Put the remainder of the marinade aside for later in the recipe.

• 1/3 cup soy sauce
• 3 Tbs sesame oil
• 3 cloves garlic
• 1/3 cup brown sugar
• 1 1/2 Tbs apple cider vinegar
• 12 ounce skirt steak or top sirloin, cut into 1/4 inch strips

B. Remainder of the dish

• 1 5-6 ounce package of vermicelli  rice noodles (spinach flavoured is great if you can find it)
• 4 Tbs sesame oil, divided
• 1 yellow onion, cut into 1/4 inch wedges
• 1 tsp salt
• 8-10 ounces of mushrooms, sliced (cremini or shiitake, about 1 1/2 cups)
• 1 cup matchstick carrots
• 6 cups (about 10 ounces) of baby spinach

Directions:

1. A few hours or the night before dinner, combine the soy sauce, 3 Tbs sesame oil, garlic, brown sugar, and apple cider vinegar in a bowl. Place the strips of beef in a ziploc bag, and marinade it in 2-3 Tbs of the soy sauce mixture. Preserve the rest in a small container.
2. About 30 minutes before you want to eat, soak the vermicelli noodles in warm water for 5-10 minutes. Cut them up with kitchen shears.
3. In a large nonstick skillet pan over medium high heart, heat 2 tsps of sesame oil. Add the onion and 1 tsp of salt, and stir fry for 2 minutes. Add the beef and marinade and stir fry until the meat is cooked to desired doneness. Transfer to a large serving bowl.
4. Heat up 2 more tsps of sesame oil, add mushrooms and carrots, and stir fry for  3 minutes. Add the soaked noodles, 2 Tbs of the soy sauce mixture, and 1/3 cup water and cook for 3 minutes or until the noodles of just tender. Transfer into the serving bowl with the beef.
5. Add the remaining 2 tsps of sesame oil. Add the spinach and the remainder of the reserved soy sauce mixture. Cook and stir for 1 minute until the spinach wilts. Add to the beef bowl and toss.

Bon Appetit!

Cathy

Chicken Pesto Pasta

I love chicken pesto, just love it! I heavily adapted this recipe from one that I found with amazing ratings, only I made it healthier (hard to believe, I know) and added more pesto!

Ingredients:

Serves 6-8

Time: less than 30 minutes!

• 1 (16 ounce or 454 grams) package penne pasta (or any other pasta)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2-4 skinless, boneless chicken breast halves - cut into thin strips or cubes
• 2 cloves garlic, minced
• salt and pepper to taste
• 3/4 cups half and half cream
• 1/2 cup chicken bouillon
• 1/2 cup pesto (recipe found here)
• 3 tablespoons grated parmesan cheese

Directions:

1. Cook the pasta according to package directions (usually 8-10 minutes if it's penne)
2. Melt butter and olive oil in a large pan over medium high heat. Add the chicken and garlic to the pan, and cook until almost cooked. Season with salt and pepper.
3. Reduce the heat, and add cream, chicken bouillon, pesto, and parmesan cheese. Cook until the  chicken is no longer pink.
4. Add the cooked noodles, mix up, and serve with side vegetables (we did green beans this time, talk about a greeeen meal!)

Bon Appetit!

Cathy

Mexican Lazagna

I love Rachael Ray, her story, and most of all some of the flavor profiles that she is able to bring out in her dishes. This one is based on one of her recipes, with a couple slight changes.

This is kid friendly because all the veggies inside the lasagna are grated, so you can't even see them! now, getting the tomatoes and lettuce on top may be a different story, but the lasagna itself, they gobble up!

Ingredients:

• 3 Tbs vegetable oil, divided
• 1.5 lbs ground beef
• 1 zucchini
• 2 carrots, peeled
• 1 onion, peeled
• 3 cloves garlic, peeled
• 3 Tbs chili powder
• 2 tsp ground cumin
• 1 Tbs coriander
• Salt and pepper for taste
• 1 cup beef stock
• 6 (the smaller ones) whole wheat flour tortillas
• 3 cups of shredded cheese
• 4 green onions, sliced
• 1 romaine heart, chopped
• 3 plum tomatoes, chopped
• Sour cream, optional

Directions:

1. Preheat oven to 400 degrees
2. Heat a large skillet over medium-high heat and heat up 2 Tbs of vegetable oil
3. Add meat and brown for about 5 minutes. In the meantime, grate the zucchini and carrots with a box grater. Add them in, and then grate in the onion and garlic.
4. Season the meat with chili powder, ground cumin, coriander, salt and pepper and cook 7-8 minutes to soften vegetables. Stir in the beef stock.
5. Grease a 9x13 baking pan with 1 Tbs vegetable oil. Layer 2 tortillas, and top with 1/3 meat, 1/3 cheese. Repeat to finish tortillas and end with the meat and cheese.
6. Bake for 10-12 minutes to brown cheese. Serve like lazagna, then top with scallions, lettuce, tomatoes, and sour cream.

Enjoy!
Cathy

Mediterranean Chicken Bake [with artichokes, olives, and feta]

We  were behind this week on recipes, so here in a Saturday Story with today's recipe!

When Blake and I first got married, I was a little taken back when I noticed that he added hot sauce to everything that I cooked for dinner. There are a few things that I realized since we're been married for almost 7 years.

One. He adds hot sauce to everything. In fact, the first time I opened his fridge at his house while we were dating, I swear all I saw was every variety of hot sauce that you could ever imagine. That has changed since Blake and his dad got married!

Two. I realized that I loved bland food. I grew up eating and loving it, never adding salt, pepper, ranch, or hot sauce, or even thinking about doing so. Not such a bad thing I think!

My taste buds have evolved, and I now love flavor.

Well, to my big surprise, no such "additive" was added to my meal as I watched Blake devour it all up. I thought something had gone terribly wrong...but when I questioned him on why he did not add any additional flavorings to this meal, he replied with, "well I just don't want to ruin the flavor!" A few bites later he added, "this is my new favorite meal." Ok wow, what on earth did he want from me? Well nothing, he just loved it.

Booyea.

Time: 45 minutes total (30 minutes of down time)
Servings: 4-6

• 2 cups uncooked rotini
• 1 Tbs olive oil
• 1 medium onion, chopped
• 1/2 green bell pepper
• 2 chicken breasts, cooked and chopped (or about 2 cups)
• 1-14.5 ounce can  of diced tomatoes, with juices
• 1-14 ounce can of artichoke hearts, drained and quartered
• 3/4 cup of sliced kalamata olives (or a 6 ounce can, drained)
• 1 to 1.5 tsp italian seasoning
• 2 cups, or 8 ounces, of shredded mozzarella cheese
• Feta cheese to crumble on top (optional)

1. Fire up your oven, 350 degrees F. Oil a 2-quart casserole or spray it with cooking spray.
2. Cook your pasta until al-dente (you don't need to add salt, there is enough natural salt in this dish already), about 6-7 minutes. Drain and set aside.
3. In the meantime, heat olive oil in a deep skillet over medium heat. When hot, add chopped onions and peppers for 1 minute. Add cooked chicken, diced tomatoes with juices, cooked pasta, artichokes, olives, and italian seasoning. Mix until combined.
4. Place 1/2 the chicken mixture in casserole. Sprinkle half the cheese, and repeat.
5. Cover it up, and bake it for about 30 minutes until hot and bubbly.
6. Serve warm and add a little bit (not too much, it's already a salty dish) of feta cheese if you want!

Bon Appetit!

Cathy

Adapted from "Artichoke-Olive Chicken Bake" recipe in The One Dish Bible.