Recipe #12 - Farfalle with Chicken and Roasted Garlic Cream Sauce

My friend Abbey came over tonight so we could try out this new recipe and work on her Cookie Exchange recipe cards. After chopping and slicing, oh and laughing alot, this dish came together very quickly with VERY GOOD results. The recipe is a knock-off from The Cheesecake Factory's same-named pasta dish. The dish was great as listed but next time I will try sun-dried tomatoes and maybe some artichokes! Enjoy!

• 1/2 lb bow tie pasta
• 2 tablespoons olive oil
• 2-3 slices pancetta, chopped in small pieces
• 1/2 cup chopped onion
• 1/2 cup button mushroom
• 1/2 cup chopped roasted red pepper
• 1/2 cup seeded and chopped tomato
• 1 cup milk
• 1/2 head roasted garlic, paste
• 3 ounces cream cheese
• 1/2 cup grated parmesan cheese
• 2 fresh sage leaves, chopped fine
• salt and black pepper (according to taste)
• 1/2 cup frozen green pea, thawed
• 1.5 lb boneless, skinless chicken breasts cut into bite sized pieces (about 3 breats)
  

Directions

1. Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
2. Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
3. Add onions to the skillet and caramelize them over low to medium heat. Add chicken and cooked until done.
   
4. Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
5. Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
6. Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
7. Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
8. Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
9. Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Recipe #11 - Chicken Noodle Soup

With cooler weather coming (I am in Florida - I'm expecting any day now -- drumming fingers!), I thought it would be good to do a little warm comfort food. What's more warm or comforting that chicken noodle soup?

OK, I'm gonna go ahead and fess up ... I doubled my noodles which then soaked up a good portion of my broth. What can I say, I'm an overachiever! HA! Really, the noodles are my favorite part. I'm sure you will show more self restraint and put the recommended amount of noodles and not the WHOLE package! Either way, this is one yummy soup. Thanks to Paula Dean for this recipe from the Food Network. Try it and let me know what you think.

Ingredients

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Recipe #10 - Chicken Marsala

OMG! This is SOOOO good! One of my new favs! You have got to try it!

From Tyler Florence and JoAnn Cianciulli, Food Network.

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound 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.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe #9 - Pumpkin Cheesecake Cupcakes

OK, I don't know about you but I love pumpkin. YUM-O! And, I love cheesecake ... so what could be better than Pumpkin Cheesecake Cupcakes? Right, NOTHING! (Yes, the Yum-O was a tribute to Rachel Ray - afterall, the recipe came from her magazine.)


Here's the recipe -- get crackin'!

Makes 1 dozen.

Ingredients:
1 - 8 oz. pkg. cream cheese, at room temp.
1/2 cup confectioners' sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
simmering water
3 sticks (12 ounces) unsalted butter, cut into tablesppon size pieces and chilled

1. Place a rack in the lower third of the oven and preheat to 350 degrees. Line 12 cup muffin pan with liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

2. In a bowl, whisk the flour, pumpkin pie spice, banking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.

3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.

5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat the remaining 1/2 teaspoon vanilla.

6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

ENJOY!

Recipe #8 - Chicken Piccata

O so easy and very tasty! This one's for you Abbey! (You can skip the capers if you want!) :)

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Ingredients

• 4 boneless, skinless chicken breast halves, about 6 ounces each
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups chicken stock, preferably homemade
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon drained bottled capers, rinsed and chopped
• Additional kosher salt and freshly ground black pepper
• Thin slices lemon and chopped fresh parsley leaves, for garnish

Directions

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.

Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

Recipe #7 - Morning Glory Muffins

Inspired by a little coffee shop across the street from my office come these yummy muffins. With so much fruit and vegetables, they feel good for you! Enjoy!


























INGREDIENTS

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe #6 - Best Lasagna Ever!

Ok, ok ... maybe not the BEST in the WORLD, it's certainly one of the best I've ever made and quite easy to boot!

Angela - this one's for you! It's easy and tasty and I promise, you will have enough for several meals.

Recipe:

1.5 lbs ground beef
1 pound hot breakfast sausage (I prefer Jimmy Dean)
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomator paste
2 tablespoons of dried parsley flakes
2 talbespoons dried basil
salt
1 10-oz package of lasagna noodles
1 tablespoon olive oil
3 cups lowfat cottage cheese (you can use Ricotta but my family doesn't like it)
2 beaten eggs
1/2 cup Kraft Parmesan cheese
4 tablespoons dried parsley flakes
1 pound sliced mozzarella cheese

In a skillet, combine ground beef, sausage, and 2 cloves minced garlic. Cook until brown, draining off half the fat. Pour in cans of whole tomatoes and tomato paste, dried parsley, and dried basil, and 1 tsp. of salt. Mix together thoroughly and simmer, uncovered, about 45 minutes, stirring occasionally.

In the meantime, boil the lasagna noodles. Add 1/2 tsp. salt and 1 tbsp of olive oil to water. Cook the noodles "al dente." When noodles are finished, drain and rinse with cool water.

While meat and noodles are cooking, mix cottage cheese in a bowl with 2 beaten eggs. Add 1/2 cup Kraft Parmesan cheese, 2 tbsp dried parsley, and 1 tsp salt.

Set up your "assembly line": meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles. Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.

With the spoon, make a line through the middle of the meat mixture so you'll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices. Spread it around until evenly distributed atop the mozzarella cheese slices.

Repeat the layering process ... begin with another layer of four lasagna noodles top with the remaining half of the cottage cheese mixture, top the cottage cheese mixture with another 1/2 pound of mozzarella, and finish with the rest of the meat mixture.

Top generously with parmesan cheese.

Place in a 350-degree oven for 20-30 minutes, until hot and bubbly. You can cover and freeze it, unbaked or cover and refrigerate, unbaked, up to two days.

ENJOY!