Monday, January 7, 2013

Bowtie Chicken Alfredo - The Pioneer Woman

Aden and I have started to watch The Pioneer Woman on t.v. and we came across this recipe.  I love her style of cooking and even for the first time, this recipe was really easy.  I asked Aden what he would rank this meal out of 10 and he said "1 billion!"  I'll definitely be making this again but doubling it next time!

BOWTIE CHICKEN ALFREDO

















(http://thepioneerwoman.com/cooking/2012/12/bowtie-chicken-alfredo/) 

12 oz Bowtie Pasta (farfalle)
4 T Butter 
2 Boneless, Skinless Chicken Breasts 
Salt And Pepper, to taste 
2 cloves Garlic, Minced 
3/4 c Low-sodium Chicken Broth
1/2 c Half-and-half 
3 T Heavy Cream 
Low Sodium Chicken Broth, As Needed For Thinning 
3/4 c Parmesan Shavings Or Grated Parmesan 
2 T Fresh Parsley, Minced

Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Sunday, November 25, 2012

Mini Cheesecakes

After my 5-week old nephew was blessed in Church today, we had a wonderful luncheon at my brother-in-law and sister-in-law's house.  My husband's family is HUGE (11 kids in his family plus all their kids) so it is always a challenge deciding what to contribute to the lunch.  We had the Frame Family Thanksgiving yesterday so I decided I wanted to make something easy for today.  They were a huge hit.  I was asked by my sweet niece Tori to post the recipe on my blog so here you go Tori :)

MINI CHEESECAKES

16 Nilla Wafers
2 (8 oz) packages cream cheese, softened
3/4 c white sugar
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees.
Line muffin pans with cupcake papers.
Place one wafer cookie on the bottom of each cupcake paper.
In a medium bowl, cream together cream cheese and sugar.
Beat in eggs and vanilla until smooth.
Pour over wafers in cupcake papers (about 1/2-3/4 way full)
Bake for 15-20 minutes or until set.
Let cool.
Top with chocolate chips, caramel sauce, or fruit pie filling of your choice.

*The original recipe calls for baking them for 15 minutes.  I have found that 20 minutes is a little closer to the right amount of time.  Depending on your oven, they may only take 15 minutes so keep an eye on them.  The cheesecakes will fall once they start to settle so don't stress.   ENJOY!!

Monday, October 15, 2012

Tater Tot Casserole

I know it has been forever since I posted a new recipe so thought it was about time.  Now that it is FINALLY Fall, I feel like I can start cooking again.  I despise cooking during the summer.  I would much rather be doing something else than standing in the kitchen.  With school and different activities in full swing, I'm always looking for quick and easy meals.  I assume that almost everyone else is too.  Here is what is for dinner tonight.  Definitely not an original recipe but one that is cheap and easy.

TATER TOT CASSEROLE


1 lb ground beef
1/2 medium onion, chopped
1 (10 1/2 oz) can cream of mushroom soup
Frozen tater tots
1 c cheddar cheese
Salt and pepper, to taste

Preheat oven to 350 degrees.
Brown ground beef. Season as needed.
Saute onion.
In a 9x13 pan, combine ground beef, onion and cream of mushroom soup.
Top mixture with frozen tater tots.
Sprinkle shredded cheddar cheese over top of tater tots.
Bake in oven for 30-40 minutes.

**I like to cover the pan for about 30 minutes to help melt the cheese and then leave uncovered for the last 10 minutes.  You don't have to do this.**



Thursday, October 20, 2011

Baked Creamy Chicken Taquitos

Oh goodness...I just made these for dinner tonight and they are A.M.A.Z.I.N.G!!!!  I had the day off today so I had these grand plans of feeding my family at a normal time and then relaxing in front of the t.v.  I was a little worried because at 6:00pm, I hadn't even taken the chicken out of the freezer yet!  We have cut back a TON on how much we eat out so I didn't even want that option to go through my head.  I remembered seeing this recipe on Pinterest (my newest obsession) and also remembered my friend trying it on her family.  While I was cooking the chicken, I started the cream cheese sauce that is mixed with the chicken.  This meals comes together very quickly and is actually very filling.  I made some Spanish Rice to supplement the meal but I really didn't have to.  The first words out of my husband's mouth after trying these were "This is a definite keeper!"  I love hearing that!!

BAKED CREAMY CHICKEN TAQUITOS



















1/3 cup (3 oz) cream cheese
1/4 cup green salsa 
1 T fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 T cilantro, chopped
2 T green onion, chopped
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
About 12 small flour or corn tortillas (we used flour and they were great)
Kosher Salt
Cooking Spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
 
**Here are the changes that I made.  I omitted the cilantro all together.  I am not a huge fan.  Sometimes it can really overpower the dish if you put in just a little too much.  I accidentally added 2 cups of pepperjack cheese because I misread the original recipe.  If you like the extra cheese then go ahead and increase it to 2 cups.  We loved it.  I did not add Kosher Salt to the top of the taquitos like it suggested and we didn't miss it.

Thursday, October 6, 2011

What Kind of Recipes?

Are you looking for certain types of recipes?  What is your favorite meal of the day?  What is your favorite fall food?  If there is something specific you are looking for, let me know!!  I love trying new recipes and sharing our family favorites!!

Monday, September 26, 2011

Pumpkin Bars

I had previously posted this recipe on my family blog so I thought I would post it here also.  Every time I make these, they are always a huge hit.  It is a very simple, quick and yummy recipe.

PUMPKIN BARS















Bars: 

4 eggs
1 2/3 c sugar
1 c vegetable oil (You can substitute 1/2 c applesauce for 1/2 c oil)
15 oz can pumpkin
2 c all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Icing: 

8 oz cream cheese, softened
1/2 c butter or margarine, softened
2 c confectioner's sugar
1 tsp vanilla

Preheat over to 350 degrees
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 
Stir together the flour, baking powder, cinnamon, salt and baking soda. 
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x18 pan.
Bake for 30 minutes.
Let cool before frosting.

To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix on low until combined.
Stir in the vanilla and mix again.

Spread on cooled bars.

**These are very moist and yummy! The pumpkin isn't overwhelming in the bars and the cream cheese frosting just makes it THAT much better!!!!!**

Homemade Vanilla Milkshake

I know it is strange to actually post a recipe for a homemade milkshake but this was really, really good.  Granted, it is NOT like Grandpa Leo's milkshakes but it was something different (and good).  I would have made chocolate milkshakes but I was out of Nesquick.  

CREAMY VANILLA MILKSHAKE

2 cups vanilla ice cream
1/4 c heavy whipping cream
1/2 c milk
2 T sugar (or adjust to taste)
1 tsp vanilla


Combine all ingredients in a blender.  Mix until smooth.  ENJOY!!!