Tuscan Pasta

Ingredients

4 Tablespoons butter
4 garlic cloves, minced
1/2 teaspoon dried basil
8 ounces cream cheese, softened and cut into small cubes
8 ounce jar of sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
2 cups Parmesan cheese, grated 
1/2 teaspoon black pepper
1/2 teaspoon salt, or more if needed
optional: fresh diced tomatoes and chopped basil

Directions:

Cook noodles according to package.  Drain and drizzle with olive oil and set aside. 

In a medium skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.  Stir in the basil.  Add the cream cheese, stirring with a whisk until the mixture is smooth.  It will look curled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy past.  Stir in the sun-dried tomatoes. 

Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated into the sauce.  Stir in the Parmesan cheese, pepper and salt.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency.  

Serve over the noodles. 

Source: Mel's Kitchen Cafe

Creamy Sun Dried Tomato Pasta

Don't you love when you make something and then because it's tastes so incredible, you eat it for lunch every. single. day until it is gone.  

And even then, you wish you had more? 

That's how I felt/acted with this pasta.  I would look forward to lunchtime (more than usual) because I could not wait to devour another bowlful of the creamy sun-dried tomato pasta.  

Creamy Sun Dried Tomato Pasta

 

Ingredients: 

1 pound bow tie noodles, cooked

4 tablespoons butter

4 garlic cloves, minced

1/2 tablespoon dried basil

8 ounces cream cheese, softened and diced into 8 pieces

8 ounce jar sun dried tomatoes, rinsed, drained and chopped

2 cups milk

6 ounces Parmesan cheese, grated (about 2 cups)

1/2 teaspoon ground black pepper

1/2 teaspoon salt

Diced fresh tomatoes and fresh basil for topping (optional) 

Directions:

Cook noodles according the package and toss with a bit of olive oil.  Set aside while you make the sauce. 

In a skillet, melt butter over a medium heat.  Add the garlic and cook for about 2 minutes stirring constantly.  Do not let the garlic burn.  Stir in the dried basil.  Add the cream cheese and stir constantly with a whisk until the mixture is smooth. Stir in the sun dried tomatoes. 

Over medium heat, gradually add the milk about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, salt and pepper. 

Continue stirring until the cheese is melted and the sauce is the desired consistency. 

Pour in cooked, hot noddles and drool away!

Source: Mel's Kitchen Cafe

Chicken Bacon and Cream Cheese Taquitos

Ever in the mood for some good 'fried food?  These are fun because they are small and fun to eat.  The star of this dish is the avacado dipping sauce! Pass me a spoon!  I could eat it alone! (But I didn't)

Chicken, Bacon and Cream Cheese Taquitos

Ingredients:

6 slices bacon, chopped

4 oz cream cheese, softened

2 cans of chicken (yes, cans)

Water

Tortillas

Vegetable Oil (Canola oil works too)

1 avocado, pitted, peeled and cut up

1/4 cup mayonaise

1/4 cup sour cream

1 Tablespoon milk

1 1/2 teaspoon white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley flakes

1/8 teaspoon onion powder

dash of dried dill weed

dash of Garlic powder

dash of black pepper

Directions: 

TAQUITOS

Cook bacon until crisp.  Drain and chop.

Combine bacon, cream cheese and chicken in a small bowl. 

Cut each tortilla to smaller circles that are about 3 inches in diameter.  Spoon some of the filling of the chicken mixture into the center of each tortilla.  

Roll and secure closed with a toothpick. 

Heat oil in a heay saucepan to a depth of about 3 inches to 350º

Add the taquitos to the oil in batches and cook until well browned on all sides.  Remove and drain on paper towels.

AVOCADO SAUCE

Mash avocado.  Mix with mayonaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill, garlic and pepper. 

Serve with taquitos for dipping. 

Source: Mommy I'm Hungry

Meatballs with Greek Yogurt Sauce

You know how every once in a while you make something and it just "hits the spot" in such a way where you end up eating the same meal for at least 4 or 5 meals in a row? 

Well, enter Meatballs with Greek Yogurt Sauce! My goodness, it makes me want to sing.  (Don't worry, I won't).

Seriously, make these and eat them for 5 consecutive meals.

Meatballs with Cucumber Greek Yogurt Sauce

Ingredients:

1 medium cucumber, peeled partially
1 small carton plain Greek Yogurt (5 or 6 oz)
2 Tbsp fresh mint, snipped
1 16 oz package frozen meatballs, thawed
1/2 tsp garlic powder
1/2 tsp crushed red peppers
1/2 tsp dried oregano
1/2 red onion, sliced
1 package flatbread or naan

Directions:

Preheat broiler.

Sauce:
Coarsely shred half the cucumber and combine with yogurt and mint.

In a small bowl combine the garlic powder, peppers and oregano and sprinkle on the thawed meatballs. Place on a baking sheet and cook in the broiler until heated through, turning occasionally. (8-10 minutes)

Slice the other half of the cucumber and set aside.

Warm flatbread in microwave.

Spread the sauce on the bottom of the flatbread or naan and place onion, cucumbers and meatballs over sauce.  Sprinkle with additional seasonings, if desired.

Enjoy!

Slow Cooker Maple Glazed Meatballs

There is something so comforting about meatballs.  The sauce these are cooked in adds so much sweet flavor to them that a little goes a long way.  My family loves these served over rice.  It's such an easy meal to put together (as long as you plan a head of time to allow cooking). And to make it even easier, try the Ready Rice that cooks in the microwave for 90 seconds.  These orange bags have become a staple in our house. 

Recipe used from CrockPot Best Loved Slow Cooker Recipes  

Slow Cooker Maple Glazed Meatballs

Ingredients:

1 1/2 cups ketchup

1 cup maple-flavored syrup

1/3 cup reduced sodium soy sauce

1 Tablespoon quick-cooking tapioca

1 1/2 teaspoon ground allspice

1 teaspoon dry mustard

32 oz frozen fully cooked meatballs

1 20oz can pineapple chunks in juice, drained

Directions:

Combine ketchup, syrup, soy sauce, tapioca, allspice and mustard in crock-pot. 

Carefully stir in meatballs and pineapple into ketchup mixture

Cover and cook on LOW for 5 hours or until meatballs are heated through.  Stir before serving. 

*Serve over rice on on cocktail picks to be served as appetizers

Thai Chicken Wraps with Peanut Sauce

It's a risky move to try a new dish and invite someone over for dinner all in the same night.  I can't imagine anything worse than having hungry houseguests and ruining dinner.  Talk about anxiety!  Good thing Chipotle is down the street, just in case.

Knowing that, you would think I would avoid the stress.  But not me!  I live on the wild side!  Luckily, the other night, I invited guests over AND tried a new dish...miraculousely the stars aligned and my first attempt at this dish turned out great and I was able to avoid a quick dash down the street for some last minute burritos! 

Whew!

Thai Chicken Wraps with Peanut Sauce

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon salt

1 teaspoon sugar

Veggies:

2 Tablespoons olive oil

1/2 red onion, chopped

1 cup green cabbage, shredded

1 cup carrots, shredded

1 Tablespoon fresh ginger, grated

2 garlic cloves, minced

Peanut Sauce:

1/2 cup creamy peanut butter

4 Tablespoons peanut or canola oil

4 Tablespoons rice vinegar

2 Tablespoons soy sauce

2 teaspoons honey

4 garlic cloves, minced

2-inch piece ginger, peeled and chopped

1/2 teaspoon red pepper flakes

Wrap:

12-inch flour tortillas

3 cups jasmine rice, cooked

4 green onions, chopped

1 cup peanuts, roasted and salted

Directions:

Chicken:

Combine garlic, pepper, salt and sugar in a small bowl.  Rub onto both sides of the chicken breasts.  You can cook the chicken in a variety of ways, but I used my cast iron stovetop grill to cook.  Cook over medium heat (about 5-6 minutes on each side) until cooked through.  Remove, put on a plate and tent with foil.  Slice into pieces right before serving. 

Peanut Sauce:

Combine all the peanut sauce ingredients in a food processor and blend until smooth.  Set aside. 

Veggies:

In a large skillet, heat the oil and add onion, cabbage, carrots, ginger and garlic.  Cook for about 4-5 minutes, stirring often.  You want the veggies to be crisp and tender. 

To Serve:

Warm tortillas and scoop warm rice in cener.  Top with chicken, veggies and sauce.  Sprinkle green onions and peauts.  Roll up tightly and eat, eat, eat!

Fettuccine Spinach Alfredo

The worst thing about alfredo sauce is that one portion is enough calories discredit any form of exercise you have done...ever...in your entire life.  But the best thing about alfredo sauce is it's SO DANG GOOD!

The cream cheese in this sauce really adds a creamy flavor.   And don't scimp on the parmesan cheese, that fake powdery stuff will leave your sauce tasting chaulky. 

Fettuccine Spinach Alfredo

Ingredients:

1 pt. heavy whipping cream

1 stick butter, salted

2 heaping Tablespoons cream cheese

1/2 C REAL parmesan cheese, shredded

1 tsp garlic powder

A handful or two of fresh baby spinach (the amount depends on how spinachy you want your meal to be), chopped

1 package fettuccine noodles, cooked

2 Tbsp olive oil

Combine whipping cream, butter and cream cheese and melt together over medium heat.  Ensure it is mixed well.  

In a frying pan, cook the spiniach in olive oil until wilted.  Combine with the sauce. (you can reserve some of the cooked spinach to place on top of your pasta...it just looks pretty)

Simmer for 15-20 minutes, stirring occasionally. 

Combine cooked noodles and sauce.  

Cliantro Lime Ranch Dressing

I find most bottled ranch dressings are very mediocre, I haven't been able to find one that can stand up to the quality you get at most restaurants.  This dressing is pretty darn close!

Cilantro Lime Ranch Dressing

Ingredients:

1 package of Hidden Valley Ranch Dressing

1 Tablespoon green salsa verde

1/8 teaspoon Tabasco sauce

1/3 bunch cilantro, chopped

2 cloves garlic, minced

3/4 cup mayonaise

3/4 cup buttermilk

1 lime, zest and juice

Combine all ingredients and mix well

Outback Steakhouse Honey Mustard Sauce

We are regulars at Outback Steakhouse.  This sauce tastes identical to their honey mustard sauce.  Who would have ever thought that something SOOO good is made with only 3 ingredients! Makes me want to eat an Alice Springs Chicken!  Yum! 

Honey Mustard Sauce

Ingredients:

1/4 cup Grey Poupon Mustard
1/2 cup  of mayonaise (NOT Miracle Whip)
1/2 cup Honey

Mix together and chill before serving. 

Spaghetti Sauce

I  found this recipe in a magazine about a year ago.  It's simple, but T.A.S.T.Y!  I like a little tomato chunk in my sauce so this is a great recipe if you also like that sort of thing.  This sauce is juicy and since it's homemade, you can add as much or as little onions and seasonings as you prefer. 

Spaghetti Sauce

Ingredients:

1 Tbsp. olive oil

1 small onion, chopped very finely

2 cloves garlic, crushed with a press

2 Tbsp. tomato paste

1 (28 oz) can whole tomatoes in juice

salt and pepper to taste

1/3 C loosely packed fresh basil, chopped 

In a saucepan, heat oil over medium heat until hot.  Add onions and cook until tender, stirring occasionally.  

Stir in garlic and tomato paste; cook about 1 minute.  Stir in tomatoes with their juice, 1/2 teaspoon of salt and 1/4  teaspoon of pepper.  Heat on high heat until boiling.  Be sure to break up tomatoes with the back of the spoon or use a potato masher.  Cook about 15 minutes.  Stir in basil.  

*If not using right away, you can store in the freezer for up to 3 months. 

* If stored in the fridge, it will last about 3 days. 

Serve over your favorite pasta.  Don't forget the garlic bread!