Wednesday, February 25, 2015

Meaty Three Cheese Lasagna

It's been so cold here and a few weeks ago nothing sounded better than a warm lasagna. I found this recipe on Chef in Training and made a few adjustments and it was fabulous!!!

1 1/2 lbs ground beef
1 cup chopped onion
1 tbsp minced garlic
6 oz tomato paste
14.5 oz can diced tomatoes
8 oz tomato sauce
1 tbsp oregano
1 tbsp basil
1/2 tsp pepper
1 tbsp salt
12 lasagna noodles (cooked)
4 cups shredded mozzarella cheese
15 oz container ricotta cheese
3/4 cup parmesan cheese

Heat oven to 350. Begin to boil the noodles. While noodles are boiling saute the ground beef and onion in a skillet until the beef is cooked through.  Drain the grease then stir in the garlic. Add tomato paste, diced tomatoes, tomato sauce, oregano, basil, salt and pepper.  Bring to a boil then reduce to a simmer and cook for 5 minutes. Spray a 9x13 dish and begin to assemble the lasagna. Arrange 4 noodles in the bottom of the dish then top with 1/3 of the mozzarella and parmesan. Spoon half of the ricotta cheese then top with 1/3 of the beef sauce. Layer with 4 more noodles and repeat the above layers. Finally top with the remaining 4 noodles, beef sauce and the remaining mozzarella and parmesan mixture. Bake for 1 hour. Remove and let cook for 10 minutes before slicing. 

Monday, February 23, 2015

Boursin Mushroom Chicken

I love Boursin. Like big puffy heart love. Give me that and some crackers and I'm a happy girl. So when I was looking through my pinterest board and came across this recipe I wondered how it ever slipped through my fingers in the first place. This recipe is adapted from Stephanie Cooks.

2 boneless chicken breasts
2 tbsp olive oil
1/2 tbsp butter
1 cup sliced mushrooms
1/4 cup diced onion
1/4 cup chicken broth
1/4 cup Boursin garlic and herb cheese
1 tsp dried parsley
salt and pepper

Heat oil in skillet. Season chicken with salt and pepper and saute until the chicken is cooked through. Remove and cover with foil.  Melt butter in pan. Add onion and mushrooms and saute for 5 or 6 minutes. Add chicken broth and let cook for 3 minutes then stir in the boursin and parsley until melted. Top the chicken with the sauce and serve.

Friday, February 20, 2015

Cream Cheese Brownie Cupcakes

I made these little goodies for our super bowl party and everyone loved them! They were such a fun pick up treat, great for little hands or big hands! This recipe is from Confessions of a Cook Book Queen.

1 box family size fudge brownie mix (plus ingredients to make the brownie batter)
8 oz cream cheese (softened)
1/2 cup sugar
1/2 tsp vanilla extract
1/2 cup mini chocolate chips

Heat oven to 350. Mix the brownie batter according to the box.  In a separate bowl whip together the cream cheese, sugar and vanilla extract.  Stir in the mini chocolate chips.  Place muffin liners into the muffin tin and spray.  Fill the muffin tin halfway up with brownie batter then drop a spoonful of cream cheese mixture in the middle. Bake for 15 to 20 minutes. Remove from oven and let cool for 3 to 5 minutes then remove to cool on a wire rack. 

Wednesday, February 18, 2015

Black Bean and Corn Quesadillas

These quesadillas are a simple recipe that I use. They have great flavor and are perfect for an easy meal.

1 can black beans
1cup frozen corn
1 tsp cumin
1 tsp chili powder
1/4 tsp garlic powder
1 1/2 cups shredded pepper jack cheese
3 burrito size tortillas

Drain and rinse the black beans then put in a nonstick skillet over medium heat. Mix in the slices ans sauté for 2 to 3 minutes.  Stir in the corn and cook for 5 minutes.  Place 1/2 tablespoon over butter in a separate nonstick skillet or electric frying pan. Place the tortilla on top if the butter and slide around carefully to coat.  Top with pepper jack cheese all over.  Put a few spoonfuls of the black bean and corn mixture on half if the tortilla. Once the tortilla starts to brown and the cheese is melted sold the tortilla over to make the quesadilla. Slice and serve. 

Monday, February 9, 2015

Slow Cooker Mac and Cheese

I adapted this recipe from Trisha Yearwood's recipe.  I just added more pasta than it called for and I think it turned out perfectly.

16oz elbow macaroni
12oz can evaporated milk
1 1/2 cups whole milk
1/4 cup butter (melted)
1 tsp salt
1/3 tsp pepper
2 large eggs (beaten)
5 cups shredded cheddar cheese

Boil the pasta according to directions. Grease the crock pot with cooking spray. Mix together evaporated milk, whole milk, butter, salt, pepper and eggs. Mix in the cooked macaroni and then 4 cups of cheddar cheese. Pour into the crock pot and cook on low for 3 hours. Top with the remaining cheddar cheese and cook for 30 more minutes then serve. 

Wednesday, February 4, 2015

Cheesecake Chocolate Chip Cookies

I made these delicious little treats for our small group the other night and they got rave reviews! When we got home G said "I can't believe you took all of them and didn't save any of those for us!" Ha! This recipe is from The Kitchen Magpie.

2 1/4 cup flour 
1 tsp baking soda 
1 tsp salt 
1/2 cup butter (softened)
3/4 cup granulated sugar 
3/4 cup brown sugar 
1 egg 
8 oz cream cheese (softened) 
1 tbsp vanilla 
2 cups chocolate chips

Heat oven to 350. In a medium mixing bowl whisk together the flour, baking soda and salt.  In a large mixing bowl cream together butter, cream cheese and sugars.  Once creamy and fluffy mix in the egg and vanilla. Combine the dry ingredients with the wet ingredients and mix well. Fold in the chocolate chips. Scoop onto a cookie sheet and bake for  9 to 11 minutes. Be careful not to over bake. 

Monday, February 2, 2015

One Pot Chicken Florentine Pasta

One pot dish, Yes Please!  Gray said this was his new favorite meal and he could eat it every week. High high praise! This recipe is adapted from Katie's Cucina.

2 tbsp olive oil
2 chicken breast
italian seasoning
1 tbsp garlic
1/2 cup onion (diced)
1/2 cup mushroom (sliced)
1/4 cup white wine
3 cups dry bow tie pasta
3 cups low-sodum chicken broth
1/2 cup heavy cream
1 1/2 cup tomato (diced)
12 oz fresh spinach
1/4 cup grated parmesan cheese

Cut the chicken in bite size pieces. Season with salt, pepper and italian seasoning. Heat oil over medium high heat and saute chicken until cooked through. Remove from pot.  Add the onion and cook for 1 minutes. Add the garlic and mushrooms and cook for 2 minutes. Remove the mushrooms. Deglaze the pan with white wine. Stir in the pasta and cook for 30 seconds in just the wine and then pour in the chicken broth. Reduce to medium heat, cover and cook for 15 minutes while stirring often. When the pasta is cooked stir in the heavy cream then add back the chicken and mushrooms with the tomatoes and spinach. Mix well and cook until the spinach is done. Sprinkle in the parmesan cheese and serve.