Krystle's Chicken and Spinach Pasta Casserole

Prep Time: 10 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

1 (10-ounce) package frozen spinach, chopped and drained
1 pound of Gemelli pasta, or bowties etc...cooked and drained
6 cups shredded chicken, cooked

*optional: sliced mushrooms*
(I used a cooked rotisserie chicken from the supermarket)
1 can cream of mushroom soup (or cream of celery)
1 can cream of chicken soup
¼ cup white wine
4 TBS Dijon mustard
1/2 cup sour cream
2 cups milk
1/2 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
*optional: chopped cooked bacon or shredded cheddar on top*

Directions

Preheat oven to 375 F.

Put the shredded chicken, pasta and spinach into a large bowl.

In another large bowl, combine the soups, sour cream, cheddar, lemon juice, curry powder, mustard, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the chicken, pasta and spinach. Mix well.

Place the mixture into an 11 by 7-inch casserole dish sprayed with non-stick cook spray. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

*Can also add shredded cheddar or crumbled bacon on top before baking.*

Bake for about 30 to 45 minutes or browned and crisp around the edges.

Quick Baked Cod Recipe

Ingredients:

1/2 lb. Alaska cod fillets, thawed if necessary
salt and pepper
1 tomato, peeled and chopped
1-1/2 tsp. green onion, chopped
1/4 tsp. each basil and oregano, crushed
1 tsp. butter or margarine
1/4 cup shredded Monterey Jack cheese
1 tbsp. grated Parmesan cheese

Directions:

Cut cod into serving-size pieces; place in buttered baking dish. Sprinkle with salt and pepper.

Combine tomato, onion and seasonings; spoon over cod.

Dot with butter. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork.

Sprinkle with cheeses; bake until melted

Lemon-Raspberry Muffins

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

INGREDIENTS

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

DIRECTIONS

Preheat oven to 400 F.

Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutrition Information
1 dozen muffins - Facts Per Serving:
Calories: 185 Fat. Total: 7g Carbohydrates, Total: 27g
Cholesterol: 18mg Sodium: 245mg Protein: 4g
Fiber: 2g % Cal. from Fat: 34% Fat, Saturated: 1g

Filet of Sole in Lemon Butter Sauce

Ingredients:

1 lb Filet of Sole
1 TBS Butter
Extra Virgin Olive Oil
2 fresh Lemons
Zest of 1 Lemon
Salt and fresh ground Pepper
Parsley for garnish

Directions:

Zest one of the lemons first, juice both and set aside. Sprinkle each filet with salt and Pepper.

Heat ½ TBS EVOO in a cast iron skillet until almost “smoking” hot. Place the filets in the pan, after about 1-2 minutes, turn filets over and remove from heat. Add in the butter and lemon zest, shake the pan a little and let sit another minute.

Drizzle with a little good quality EVOO and squeeze fresh lemon juice over, sprinkle with Parsley for garnish. Serve right away or keep in a warm oven until serving.

Fresh Peach Pie

We took home a huge haul of fresh picked apples and peaches from the farm and made some pies with them!

Ingredients

10 fresh peaches, pitted and sliced

1/3 cup all-purpose flour

½ cup white sugar

½ cup brown sugar

1/4 cup butter

3 TBS melted butter

1 recipe pastry for a 9 inch double crust pie

Directions:

Mix flour, sugar and butter into crumb stage.

Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches.

 Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the crumb mixture.

Continue layering until both the peaches and crumbs are gone.

Top with pie crust. Brush with melted butter. Slice little slivers into crust.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing.

Home Made Granola

Recipe by: TheGourmetFarmGirl.com
http://www.thegourmetfarmgirl.com/2010/08/breakfast-idea.html#comment-form

Kids will like to help make this one!

Ingredients:

3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
½ cup raisins
¼ cup + 2 T brown sugar
¼ cup honey + 2 Tablespoons
¼ cup melted unsalted butter
¾ t salt

Directions:

Pre-heat oven to 225 or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins; set aside

In a smaller bowl whisk the melted butter with the honey, brown sugar and salt till blended and smooth; pour into dry mixture and gently stir with a large spoon till coated

Spread the granola on two baking sheets with edges and lined with parchment parer; bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes

Peaches and Cream Upside-Down Pound Cake

Ingredients

1 cup butter, softened, plus 3 TBS melted
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches, with ¼ cup reserved
1/3 cup dark brown sugar

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. combine the flour, baking powder and salt; add to the batter alternately with sour cream. Fold in the peaches, reserving ¼ cup.

Grease a bundt pan. Pour the 3 TBS melted butter into pan, tilt to spread evenly around the pan. Sprinkle the brown sugar on top and add the remaining ¼ cup of peaches all around. Pour in batter. Bake at 350 degrees F for approximately 60 minutes or until a toothpick inserted near the center comes out clean. Remove from oven, immediately loosen around all the edges with a knife. After 5 minutes, put a plate on top of pan, holding with oven mitts, flip cake over onto plate. Don’t lift without tapping all around pan with a large spoon, in case some areas stick to pan. Let cool and dust with confectioners' sugar if desired.

Triple Berry Muffins

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12

Ingredients:

1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
2 cups fresh chopped Blueberries, Raspberries and Strawberries

Directions:

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.

Bake for 20 minutes. Serve hot

Sesame Chicken

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Sweet-Sticky-and-Spicy-Chicken/Detail.aspx?ms=1&prop25=41235786&prop26=DailyDish&prop27=2010-07-28&prop28=DailyRecipe&prop29=FullRecipePhoto&me=1

Ingredients

1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Directions

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.

Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Lighter Sesame Chicken

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/lighter-sesame-chicken?&backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_64

Ingredients
Serves 4.

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Amaretti Cheesecake

Ingredients to make Amaretti Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Amaretti Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.

Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.

Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.

Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped.

Paula Dean’s Creamy Scallion Dip

Ingredients:
4 cups sour cream
2 tsp cumin
2 tsp hilli powder
The juice of one lime
6 chopped green onions
Fresh ground pepper and salt.

Directions:

Combine all, stir and sprinkle chili powder and a few more scallions for garnish.

Cashew Chicken

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/cashew-chicken?backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_54

Ingredients
Serves 4.

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Directions

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Wonton Soup

Recipe from: AllRecipe.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=13199&origin=detail&servings=8

"Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth."

Ingredients:

1/2 pound boneless pork loin, coarsely
chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce 1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

Directions:

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve

Country Pound Cake

AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8300&origin=detail&servings=14

This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time."

Ingredients:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup shortening 2 2/3 cups white sugar
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Directions:

Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.

Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours