Chicken Parmesan Skillet Meal

Chicken Parmesan Skillet Meal

Chicken Parmesan Skillet Meal

Ingredients

  • 8 ounces Barilla Protein Plus Rigatoni ( or pasta of your choice)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound chicken breasts, cut into small bite size pieces
  • 1/2 tablespoon Italian Seasoning
  • 2 cups of your favorite pasta sauce
  • 1/4 cup shredded parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper, to taste
  • 1/2 c. fresh chopped basil
  • 1/2 tablespoon red pepper flakes ( optional) or more if you like spicy
  • Additional parmesan for topping

Directions

  • Bring a large pot of water to a boil and cook pasta according to the directions on the package. When draining, reserve 2 tablespoons of pasta water.

  • Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook completely. Add the  Italian seasoning and salt and pepper.
  • Add pasta sauce and parmesan cheese and stir until well combined.
  • Drain pasta, reserving 2 tablespoons of the pasta water
  • Add pasta and pasta water to the pan and mix well to combine. Finally, top with mozzarella cheese, cover with a lid, and let melt for about 1-2 minutes.
  • Top with fresh basil, red pepper flakes and additional parmesan if desired

Enjoy!

Hummingbird Cake

Hummingbird Cake

Hummingbird Cake

Cake Layers:

  • 3 cups all-purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3 large eggs, lightly beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 (8-oz.) can crushed pineapple in juice, undrained
  • 2 cups mashed ripe bananas (about 4 medium bananas)
  • 1 cup chopped pecans, toasted
  • Crisco for greasing the cake pans

Cream Cheese Frosting:

  • 2 (8-oz.) packages cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 (16-oz.) packages powdered sugar
  • 2 tsp. vanilla extract

Additional Ingredients:

  • 1 cup pecan halves, toasted
  • 1 c. shredded coconut

Directions

  1. Make cake batter:
    Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  2. Add batter to cake pans:
    Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
  1. Bake cake layers:
    Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

  2. Prepare the Cream Cheese Frosting:
    Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes

  3. Assemble Cake:
    Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
    Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.

 

      Sprinkle shredded coconut over the top and arrange pecan halves on top of cake in a circular pattern.


Enjoy !

Lemon and Dill Chicken Pasta

Lemon and Dill Chicken Pasta

Lemon and Dill Chicken Pasta

Ingredients

  • 4 cups chicken broth
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ¾ pound fusilli pasta
  • 1 bunch of asparagus tips
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest, plus juice of one lemon
  • Kosher salt and freshly ground pepper
  • 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
  • 1/2 c. half and half
  • 1/2 c. Asiago shaved cheese
  •  cup chopped fresh dill

Directions

  • Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
  • In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
  • Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
  • Add asparagus and place lid on pan to steam the asparagus.
  • Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
  • Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.

Enjoy!


Ginger Cookies

Ginger Cookies

Ginger Cookies

Ingredients

3/4 c. butter

1 c. sugar

1 egg beaten

1/4 c. molasses

extra sugar for rolling the dough

Sift together –

2 1/2 c. all purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

Blend the butter, sugar , egg and molasses until smooth.  Add the sifted ingredients.

Roll dough into small balls, then roll in sugar but DO NOT flatten.

Bake at 350 for 10-12 minutes.

Enjoy!!

Turkey and Rice Soup

Turkey and Rice Soup

Turkey and Rice Soup

Ingredients

6 cups chicken stock

1 Tablespoon of Better Than Bouillon – turkey base

1 left over turkey carcass, cut into small pieces and two turkey wings

2 bay leaves

2 sprigs of fresh thyme

2  tsp. poultry seasoning

1/2 c. chopped fresh parsley

1 Tablespoon olive oil

1 garlic clove, pressed

1 large white onion, chopped

4 medium carrots , chopped

3 celery stalks, chopped

1 pound of turkey meat, chopped into bite size pieces

1/2 c. uncooked rice

Juice of one lemon

Instructions

In a large stock pot place chicken stock, turkey bones and wings.  Bring to a boil  then simmer for 40 min, allowing the broth to absorb the flavor of the turkey.  Strain and remove turkey pieces so you are left with a clear broth.  Add the juice of one lemon.

While the broth is being settled, in a large pan heat olive oil and garlic.  Add your chopped vegetables to the pan and heat until they have absorbed the oil and garlic.

Place the vegetables, turkey meat, and all spices into the pot.  Add the uncooked rice and bouillon.

Simmer for 30 minutes until vegetables are soft and rice is cooked.

A delicious recipe to help with leftovers during the Thanksgiving holiday!

Enjoy!!

Butter Pecan Cookies

Butter Pecan Cookies

Butter Pecan Cookies

Ingredients

2 1/2 c. all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 C. unsalted butter, softened

1 C. dark brown sugar

1/2 c. granulated sugar

1 box ( 3.4 oz )  Jello French Vanilla Pudding mix ( dry )

2 eggs

1 tsp. pure vanilla

2 C. toasted pecans, chopped

1/2 c. crushed Heath Bar bits or plain toffee bits

Instructions

Preheat oven to 350 degrees

Toast pecans by placing on an ungreased baking sheet. Bake uncovered for approximately 8 minutes or until light brown.  Stir occasionally.

In a medium bowl, combine flour, baking soda and salt – set aside

In a large bowl, beat with electric mixer, softened butter, brown sugar and granulated sugar.  Mix until fluffy.  Add the dry pudding mix, then add eggs and vanilla.

Stir in the flour mixture, pecans, and candy bits.

Bake at 350 for approximately 8-10 minutes or until edges are golden brown.

Allow cookies to cool completely on a rack.

The smell and flavors of these cookies will remind you of fall.  You are going to love them!

Enjoy

* I found this recipe while scouring through an old church cookbook that my grandma had given me when I was a newly wed.  The recipe was submitted by a lady named Betsy Nelson. How fun that we are enjoying these delicious cookies all these years after she shared her recipe.