Spaghetti Carbonara

Spaghetti Carbonara

Eating Light Magazine; Spring 2012 Edition

1 lb Spaghetti
3 extra-large eggs
¼ cup chopped fresh flat-leaf parsley
¼ tsp. crushed red pepper flakes
2 tbsp. olive oil
4 oz. diced thick cut bacon
1 tbsp minced garlic
1/3 cup frozen peas, thawed
½ cup freshly grated parmesan cheese
Salt and pepper

1.  Heat large saucepot and cook spaghetti according to package directions.  Reserve the drained water.  Drain and return to pot.

2.  In small bowl, whisk together eggs, parsley, red pepper flakes, and salt

3.  In a large, deep skillet on medium, heat oil.  Add bacon and cook until lightly browned, stirring frequently.  Add garlic and ½ teaspoon freshly ground black pepper, and cook 1 minute, then reduce heat to medium-low.

4.  Add drained pasta, egg mixture, and peas, plus ½ cup of the reserved pasta cooking water to the skillet with the bacon.  Stir and cook 1 to 2 minutes, adding more pasta cooking water if necessary, until sauce has creamy consistency.  Add Parmesan; toss; serve immediately.

SURVEY SAYS:  Definitely a keeper!  This is so easy to make and really, really good!!

Broccoli Cheddar Soup - Panera Style

Broccoli Cheddar Soup – Panera Style

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

SURVEY SAYS:  Keeper- but next time definitely only use half the amount of carrots and more broccoli. Sean and Ethan helped me make this one, so it was fun to have family time while making it:)

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce

From  Our Best Bites: Mormon Moms in the Kitchen

2 cups low-fat milk
1/3 cup (3 ounces) low-fat cream cheese
2 tablespoons flour
1 teaspoon salt
1 tablespoon water
3 garlic cloves, minced
1 cup freshly grated Parmesan Cheese (best if you grate it yourself, as pregrated is too dry and the sauce will be lumpy)

1.  In a blender, blend milk, cream cheese, flour, and salt until smooth and set aside

2.  In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.

3.  Add the milk mixture ot the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.

4.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.

5.  Allow the sauce ot stand for at least 10 minutes before using.  It will continue to thicken upon standing.

6.  Serve immediately.  Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.


FREEZER INSTRUCTIONS:  After step three, transfer the mixture to an 8x8 inch disposable aluminum baking pan.  Sprinkle with cheese and cover tightly with aluminum foil.  Freeze for up to 3 months.  When ready to cook, preheat the oven to 400º and bake, covered, for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly.

SURVEY SAYS:  So good!  It is light so you don't feel weighed down afterwards. It does take a lot of stirring, though, so it makes it hard to work on other parts of the meal at the same time.. unless you recruit a helpful kiddo:)

Chicken Lasagna Roll Ups

Chicken Lasagna Roll Ups

From Sandra Lee Semi-Homemade: The Complete Cookbook

12 lasagna noodles
1 container (15 oz) ricotta cheese
1 egg, lightly beaten
1 tablespoon Italian dressing
1 tablespoon crushed garlic
1 tablespoon chopped fresh parsley
1 jar (24 oz) marinara sauce
2 cups shredded rotisserie chicken (I used Purdue chicken strips that were pre-cooked)
2 cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese

1.  Preheat oven to 350º.  In a large pot of boiling salted water, cook lasagna noodles for 8 minutes.  Drain and rinse with cold water to stop cooking; drain again. Set aside.

2.  In a medium bowl, stir together ricotta cheese, beaten egg, Italian seasoning, garlic, and parsley.

3.  Spread ½ cup of the marinara sauce in a 9x13 baking dish.  Spread each lasagna noodle with 2 tablespoons of ricotta cheese mixture; sprinkle each with 3 tablespoons of mozzarella cheese.  Roll up filled noodles and place, seam sides down, in prepared baking dish.  Spoon the remaining marinara sauce over roll-ups.

4.  Cover with foil.  Bake in preheated oven for 35 minutes.  Remove foil; sprinkle with Parmesan cheese.  Bake for 10 minutes more.  Serve hot.

SURVEY SAYS:  So good!  Everyone really liked this recipe; although it takes some time to prepare it.

Roasted Broccoli

6 cups broccoli florets
2 garlic cloves, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F. Bring a large covered pot of water to a boil.

Combine broccoli, garlic, walnuts, salt and pepper in a bowl. Drizzle with oil and stir with hands until coated. Place broccoli mixture on a large rimmed baking sheet and roast 13 minutes, stirring twice during roasting.

Pasta with Garlic Roasted Broccoli

From Amandascookin.com

6 cups broccoli florets
2 garlic cloves, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
1 pound rotini pasta
1/2 cup chicken broth
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Bring a large covered pot of water to a boil.

Combine broccoli, garlic, walnuts, salt and pepper in a bowl. Drizzle with oil and stir with hands until coated. Place broccoli mixture on a large rimmed baking sheet and roast 13 minutes, stirring twice during roasting.

When water comes to a boil, remove lid and add a tablespoon of salt. While broccoli is roasting, cook pasta following package directions.  Drain and return to pot. Add broccoli mixture to pasta pot and stir in broth, butter and cheese. Serve immediately.

SURVEY SAYS:  So good!  Super easy to make, too!  I absolutely loved how the broccoli turned out!

Corn Pudding AKA Corn Mush

My mom found this recipe in Better Homes and Gardens, October 1997.

Corn Pudding


1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 cup milk
2 beaten eggs
1/4 cup margarine or butter, melted
1/4 tsp. pepper
1/2 cup cornmeal (we use Jiffy Corn Bread Mix)

• In a large mixing bowl combine whole kernel corn, cream-style corn, milk, butter, eggs, and pepper.  
• Add cornmeal; stir until moistened
• pour corn mixture into a 2-quart casserole dish.
• Bake at 350º for 50-55 minutes or until lightly browned and set in the center.

My family LOVES this recipe!  Each time I make it for guests, they ask for the recipe:)

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

From "Our Best Bites: Mormon Moms in the Kitchen" by Sara Wells and Kate Jones

1/3 cup (3 oz) cream cheese
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions (I didn’t use)
2 cups cooked, shredded chicken
1 cup shredded pepper jack cheese
6 inch corn or flour tortillas
2 tablespoons vegetable oil, optional
Nonstick cooking spray
Kosher salt (I didn’t use)

1. Cook chicken and then shred.

2. Heat oven to 425º. Line baking sheet with aluminum foil and spray lightly with cooking spray.

3. Heat cream cheese in the microwave for 20-30 seconds so that it is soft and easy to stir. Add
green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to
combine and then add cilantro, green onions, chicken, and pepper jack cheese.

4. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so that they
are soft and pliable.

5. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about
½ inch from the edges, then roll it up.

6. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking
spray or brush with vegetable oil. Sprinkle with a pinch of kosher sale on top. Place pan in the
oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for
5-10 minutes and then serve with sour cream, guacamole, salsa, etc.

Freezer instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to keep their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.

Make ahead: To make dinnertime assembly a breeze, prepare this filling up to 2 days ahead of time and store in the fridge in an airtight container.

SURVEY SAYS: Keeper! The recipe says it will make 16 taquitos, however, I was only able to make 6... I did add more chicken mixture to each tortilla than they stated in the recipe. Everyone really liked them, even Ethan - which surprised me because they have a little “kick” to them. I really like the fact that I can make them ahead and also freeze them - since it took about an hour to make all at once (including cooking/shredded the chicken).

Creamy Chicken and Wild Rice Soup

From allrecipes.com and my sister-in-law, Jennie

INGREDIENTS:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken
breast halves, shredded
1 (4.5 ounce) package Uncle Bens Long Grain and Wild Rice FAST COOK RECIPE* with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream


DIRECTIONS:
1.  In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2.  In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3.  Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes


SO GOOD!!  DEFINITELY A KEEPER!

Creamy Corn Chowder

From"Our Best Bites: Mormon Moms in the Kitchen"

6-8 oz bacon (1/2 package)
2 tablespoons butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups 1% milk
2 chicken bouillon cubes or 2 teaspoons chicken base (I used the cubes)
2 red potatoes, diced into small cubes
3/4 cups minced onion
2-3 cloves garlic, minced
1 (14 oz) can corn, drained
a few dashes of hot sauce
salt and pepper to taste
optional garnishes:  extra crumbled bacon, shredded sharp cheddar cheese

1.  Cook bacon until crisp.

2.  While bacon is cooking, melt teh butter over low heat in a soup pot.  When melted, add flour to make a roux and whisk until it comes together in a little ball.  Add water and whisk until completely combined and there are no lumps.  Add milk and chicken bouillon or base and bring to a simmer.  Add potatoes, onion, and garlic, and simmer (but don't boil!), stirring very frequently for about 20 minutes or until potatoes are tender.

3.  Crumble the bacon and add to the soup along with the corn.  Heat through.  Add a few drops of hot sauce and then salt to taste.  Start with about 1/4 teaspoon, give it a few minutes, and then add more if you need it.

4.  Ladle into bowls and sprinkle with cheese and extra bacon if desired.

SURVEY SAYS:  Keeper!  It is really easy to make and everyone loved it!  (I made this a week ago and Sean is still talking about it).  It only made about 4 servings, though, so would definitely need to be doubled if it is going to feed more than 3 people.

Thai Peanut Noodles

Thai Peanut Noodles
8 ounces linguine noodles
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1-2 teaspoons chili sauce (1 is mild with a bite, 1.5 is medium-hot, and 2 is hot)
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons minced fresh ginger
2-3 cloves garlic, minced
chopped green onions
chopped cilantro
chopped peanuts
2 limes for garnish

1.  Cook noodles in salted water according to package directions
2.  While the noodles are cooking, combine the chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat.  Whisk until smooth and remove from heat.
3.  Toss cooked noodles with sauce and divide among 4 bowls.  Sprinkle with green onions, cilantro, and chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

SURVEY SAYS:  Keeper, but needs tweeking next time.  I only put 1/2 tsp of chili sauce in it and it still had quite a "kick" to it...  Also, I didn't have any limes so maybe the lime juice would help calm the spicy-ness.

Balsamic Chicken with Roasted Tomatoes

from myrecipes.com

1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon sat, divided
4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
cooking spray
balsamic vinairgrette salad spritzer

1.  Preheat oven to 450º
2.  Combine first three ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan (I used a cookie sheet).  Bake at 450º for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once.  Transfer tomatoes to a bowl, scraping juices into bowl.  Stir 1/4 teaspoon salt into tamato mixture.

3.  Place each chicken breast half between 2 sheets of heavy-duty pastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.  Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

4.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken; cook until chicken is cooked through.  Place chicken on individual lplates; coat each breast half with 2-3 sprays of balsamic spritzer.  Spoon tomatoes evenly over chicken.

SURVEY SAYS:  keeper - with modificiations...  Next time I will cook tomatoes as stated above, but then squeeze their juices into a bowl with the rest of the juices from the honey... then pour the juice mixture over the chicken (so that there aren't any tomato skins) - and maybe add more honey to it.

Potato Cheese Soup

from Sean's mom

½ cup onions finely chopped
½ cup finely diced celery
3 cups finely diced potatoes
3 cups chicken broth
2 cups grated American cheese
¾ cup butter
¾ cup flour
1 qt half-and-half
1 ½ tsp salt
¼ tsp pepper
½ tsp sugar


Simmer vegetables and potatoes in chicken broth in medium saucepan covered about 20 minutes or until potatoes are tender. Make a white sauce of butter, cream, flour, and seasonings. Add grated cheese to white sauce, mix well. Add cooked, undrained vegetables and mix well.

SURVEY SAYS:  keeper!  It is so so good - perfect for a cold, winter day!  And, it is really easy to  make!

Popover Upsidedown Pizza

from Recipe Shoebox

1 lb. ground beef (or ground turkey)
1 large onion, chopped
2 cups spaghetti sauce (can substitute with 1 can (15-ounce) tomato sauce plus one envelope spaghetti sauce mix)
1 cup chopped pepperoni
1 pkg. (8-ounces) sliced mozzarella cheese ( I used 2 cups of shredded mozzarella instead)
2 eggs
1 cup milk
1 Tbs. oil
1 cup flour
1/2 tsp. salt
1/2 cup grated Parmesan cheese

Directions: In a large skillet, brown ground beef or turkey with onion. Pour off excess fat. Add spaghetti sauce (or tomato sauce and spaghetti sauce mix) and pepperoni and simmer 10 minutes. Spoon into greased 9x13-inch baking pan. Top with cheese. Place in 400 degree oven to keep hot.

To prepare popover batter, beat together eggs, milk, and oil. Add flour and salt; beat until smooth. Pour over hot pizza filling, being careful to cover filling completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees for 30 minutes, until puffed and deep golden brown. Cut into squares and serve immediately.

SURVEY SAYS:  Keeper!  Not one of my favorites, but Sean and Ethan really liked it... and it was fun for Ethan to watch the crust bubble up while it was in the oven.  I did, however, forget to buy pepperoni, so having that included would probably make it taste better.

Porcupine Meatballs

Porcupine Meatballs
1 1/2 pounds ground beef
1 cup long grain rice
1 egg
1 packet onion soup mix
1 package (6 oz) long grain wide rice
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 soup can water

• in large bowl, mix ground beef, 1/2 cup of uncooked rice, egg, and 2 tablespoons of the onion soup with wet hands, until well combined.  Form in to 2-inch meatballs
• place remaining rice on a plate.  Roll each ball in rice; set aside
• in a large saucepan, stir together tomato soup, cream of mushroom soup, water, and the remaining oinion soup mix.  Bring to a boil over high heat.  Add meatballs; cover.  Reduce ehat to medium; simmer for 20-30 minutes or until meatballs are cooked through, stirring occasionally.  Remove saucepan from heat.  Divide meatballs among dinner plates.  Serve hot.

SURVEY SAYS:  keeper!  Easy to make and we all had seconds:)

Lemon-Pesto Chicken

Lemon-Pesto Chicken
2 tablespoons olive oil
1 pound boneless, chicken breasts cut into pieces
2 tablespoons lemon juice
1-1/2 cup milk
1 package creamy pesto sauce mix
1/2 cup grated parmesan cheese
8 ounces of your favorite pasta, cooked and drained

• heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally
• stir in lemon juice and cook 1 minute
• stir in milk and creamy pesto sauce mix and bring to a boil
• stir in cheese
• reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes.
• toss sauce with hot pasta

SURVEY SAYS:  It's a keeper!  Sean even said he thinks it may be the best recipe I've ever made!  It was easy, too:)  I also sauteed mushrooms and fresh green beans as the sides.

Taco Soup

1 pound beef
1/2 cup onion, chopped (I didn't use)
2 garlic cloves, minced (I used garlic from the jar)
1 14 oz can beef broth
1 packet taco seasoning
1 14 oz can diced tomatoes with green chiles
1 14 oz can tomato sauce
1 14 oz can corn - drained (or you can use frozen corn)
1 14 oz can black beans (or whatever bean you like)

In a skillet brown the ground beef and onion together.  Drain any excess fat.  Add garlic.  Stir until combined. 

Add taco seasoning packet and beef broth.  Bring to a boil and then pour in to a medium sized stock pot

Add the can of tomatoes, tomato sauce, corn, and beans.  Stir well and bring to a boil. 

Reduce heat to keep warm or serve.

Serve with sour cream, tortilla chips, etc.

SURVEY SAYS:  definitely a keeper!  This was so easy to make (took less than 20 minutes!) and is so good!  We had it with sour cream and tortilla chips.

Candied Carrot-Beef Stir Fry

1 pound boneless top sirloin steak, thinly sliced
2 teaspoons cornstarch
4 tablespoons vegetable oil
2 cups shredded carrots
1 1/2 tablespoons minced ginger
1/3 cup stir-fry sauce
1/3 cup orange marmalade
4 scallions (green onions), thinly sliced diagonally (I did not use)

1.  In a large bowl, combine beef and cornstarch; mix well.  In a large skillet, heat 2 tablespoons of the oil over high heat.  Working in batches, add beef in single layer and cook  until meat is no longer pink.  Remove from skillet.

2.  Add the remaining 2 tablespoons of oil to skillet.  Heat over medium-high heat.  Add carrots and ginger; stir-fry about 2 minutes or until veggies are tender-crisp.  Add stir-fry sauce and marmalade; bring to boil. Return beef to skillet.  Stir-fry about 1 minute or until sauce is slightly thickened.

SURVEY SAYS:  keeper!!!  Ethan even liked it!  (Except for the carrots)

I found this recipe from "The Complete Cookbook" by Sandra Lee

Skillet Macaroni and Cheese

Skillet Macaroni and Cheese

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

SURVEY SAYS:  OK...  I had used our cheddar cheese for another recipe the night before so I used another kind of cheese instead... needless to say it didn't taste right.  I want to make this one again using the right kind of cheese:)

Easiest Crock Pot Chicken Burritos

Easiest Crock Pot Chicken Burritos
given to me during a ward recipe exchange

3 - 4 frozen boneless chicken breasts
2 cups salsa
1 can black beans or pinto beans
flour tortillas
sour cream
grated cheddar cheese
lettuce
chopped tomatoes, etc.

Place chicken breasts in the crock-pot. Cover with salsa and put lid on pot. Cook on low for 6 hours or high for 3 hours. When chicken is done, shred it with a fork and add beans and more salsa. Serve in flour tortillas with sour cream, cheese, lettuce, tomatoes and any other toppings you want.

SURVEY SAYS:  keeper:)  We had the missionaries over when I made this and we ate it all!  And it is super easy to make.