Chicken Bacon Alfredo Gnocchi

We love fettuccine alfredo at our house. I mean, who doesn't, right? Thick strands of pasta drenched in rich, creamy sauce--can it get any better? And alfredo sauce is soooo easy (it's literally like two ingredients,) so I make it all the time. There's only one thing I can think of that could possibly improve on this classic dish. BACON! I also add some chicken for the sake of my meat-loving hubby.

To mix things up a bit, I decided to swap out the noodles for something just as carb-rific as fettuccine--fluffy pillows of potato in the form of gnocchi. Toss in some green beans and you've got a full meal, all in one bowl and ready in less than 30 minutes. Now that's a winner winner chicken dinner!

Chicken Bacon Alfredo Gnocchi

Prep time: 20 mins 

Serves 4

6 slices bacon, cut into small pieces
2 boneless, skinless chicken breasts or 3 thighs, cut into bite-size pieces
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1 tsp Italian seasoning
1 lb uncooked potato gnocchi

1 cup frozen cut green beans
1/2 cup grated parmesan cheese
Salt & pepper to taste 

In a deep skillet, over medium-high heat, fry the bacon until it's crispy (about 10 mins.). 

Once the bacon is done, strain it and set the bacon aside, reserving a tablespoon of grease.

Sprinkle the chicken with salt and pepper then add to the pan with the reserved bacon grease. Cook for 2-3 minutes, stirring often, until the chicken turns white. Strain off any liquid and return chicken to pan.

Add the garlic and cook another minute, until fragrant.

Reduce the heat to medium then add the chicken broth, cream, Italian seasoning, gnocchi, green beans, and bacon back into the pan. Simmer until gnocchi is tender (about 5 minutes) and sauce has reduced to your liking. 

Stir in the parmesan cheese and season with salt and pepper, as needed.

518 calories per serving. Click here for more nutritional info and shopping list!

Pork Lo Mein

At our house, we love chinese food...well, not exactly at our house, because making good chinese at home has been the bane of my existence as a home cook. No matter how many recipes I've tried, they almost never turn out as good as the chinese restaurant version. But I'm too stubborn to give up, so I keep trying recipe after recipe, subjecting myself to one disappointment after another. But last night, I finally had a breakthrough! 

This lo mein recipe was just as delicious as anything I've ever ordered at any restaurant. The hubs must've said, "This is so good!" at least four times during dinner, and he started talking about having the leftovers for lunch the next day before his plate was even clean.

Like most stir fry recipes, this is very flexible. Don't like pork? Use chicken. Hate cabbage? Leave it out. Have some broccoli lingering in the bottom on your veggie drawer? Toss it in! Obviously, lo mein gets its name from the noodles, but honestly, even those aren't essential; spaghetti works just fine. But do yourself a favor and pick up a bottle of oyster or hoisin sauce. (I like to use some of each.) They're not that exotic--you can find them both at Walmart--but they add that "special something" that really makes this dish.

Pork Lo Mein

Prep time: 15 min Cook Time: 15 min

Serves 5

8 oz Lo Mein egg noodles (or spaghetti)

For meat:
1 lb pork loin (or chicken), cut into thin strips
1/2 tsp salt
1 Tbs low-sodium soy sauce
1 tsp cornstarch
2 tsp vegetable oil

For main dish:
1-3 Tbs sesame oil
1 Tbs vegetable oil
2 Tbs minced ginger
2 Tbs minced garlic
1/2 cup onion, sliced
1/2 cup carrot, cut in thin strips
1 bell pepper, sliced (any color or a mix)
1/2 cup green onion, cut in 2 inch pieces
1 cup cabbage, shredded
1 cup bean sprouts

For sauce:
6 Tbs low-sodium soy sauce
2 Tbs oyster sauce or Hoisin sauce (or 1 Tbs of each)
1.5 Tbs Sriracha
2 tsp sugar
2 tsp sesame oil

Mix meat with salt, soy sauce, cornstarch, and vegetable oil in a large ziptop bag. Let marinate for 5 minutes.

Meanwhile, cook noodles according to package instructions.

In a large skillet, heat 1 Tbs sesame oil. Cook meat in small batches until lightly browned, adding more oil as needed for each batch. Set cooked meat aside.

In the same pan, heat 1 Tbs vegetable oil. Add the ginger and garlic and fry just till fragrant. Do not burn or the final dish will turn bitter.

Add all the veggies and cook until crisp tender. Set them aside.

In a small bowl, combine the sauce ingredients. Pour over cooked noodles and mix well.

Stir in the cooked veggies and meat. Toss well to mix.

Chicken Bacon Ranch French Bread

If you're on a diet, look away now. This never has and never will be a health food blog, 'cause I love junk food way too much to ever give it up, and this recipe doesn't even pretend to be healthy. But oh, is it good!

Bacon, tons of ooey, gooey cheese, and a thick slab of crusty french bread--what more could you ask for? If you liked my chicken bacon ranch pasta or my chicken bacon ranch pizza, you're going to love this recipe, too! Make it for a snack, a meal, or even a party appetizer, but whatever you do, make it soon!

Chicken Bacon Ranch French Bread

Prep time: 10 min Cook time: 35 min

Serves 8

1/2 pound bacon, diced
2 large chicken breasts, diced
½ teaspoon salt
½ teaspoon black pepper
1 large tomato halved, seeds removed and diced
2 whole green onions, sliced and divided
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup ranch dressing, plus more for serving
1 ½ cups grated sharp cheddar cheese, divided
1 cup grated fiesta blend cheese, divided
1 loaf French bread, cut in half lengthwise

Preheat oven to 375°F.

Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, about 5-6 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside.

Pour off some of the bacon grease, leaving about a tablespoon in the pan. Return pan to burner and heat to medium-high heat. Season chicken with ¼ teaspoon salt and black pepper. Add seasoned chicken to pan and cook for 4-5 minutes, or until cooked through.

In a large bowl, combine the cooked chicken, tomatoes, and half of the green onions, bacon pieces, and cheese.

In a small bowl stir together mayonnaise, sour cream, ranch dressing, ¼ teaspoon salt and black pepper. Pour ranch mixture over chicken mixture and stir to combine.

Place both halves of the French bread on a large baking sheet lined with foil or a Silpat. Spread chicken ranch mixture evenly on top of both pieces of French bread. Bake for 15 minutes.

Remove from oven and top with remaining bacon and cheese. Return to oven and bake for an additional 3-4 minutes, or until cheese is melted and edges are lightly browned.

Top with remaining green onions. Cut into 8 equal pieces--or more if serving as a snack or appetizer. Serve immediately with additional ranch dressing for dipping, if desired.

Creamy Italian Sausage and Bean Soup

We love soup at our house. I mean, really, what's not to love about a belly-warming bowl of goodness, especially on a frosty night like tonight? Soup has all the simplicity and versatility of a casserole without turning up any noses by its name. Even though I love my old standbys--taco soup, lasagna soup, baked potato soup, broccoli cheese soup, and white chili--I'm always on the lookout for a new favorite. Made in one pot, in under 30 minutes, and chock full of delectable flavor (plus a healthy serving of vegetables), this soup is definitely going at the top of my list.

There is one thing a little, well, strange about this recipe. It calls for an undrained can of beans.

I know, I know--I freaked out a little bit, too. I've never used a can of beans without draining it! What even is that cloudy goop I normally drain and rinse away? The first time I made this recipe, I reread it at least three times to make sure I understood correctly, and then I crossed my fingers and prayed I wasn't ruining the whole batch when I dumped in the can, goop and all. But it came out great!

Turns out, that goop is just salt, water, and the starch generated by the beans themselves, so it's actually quite useful for thickening and flavoring. Who knew? Well, now we both do, and I'm sure I'll be experimenting with bean goop more often from now on.

BTW, this soup was extra yummy served with some Ritz crackers crumbled on top.

Creamy Italian Sausage and Bean Soup

Prep time: 10 min Cook time: 15 min

Serves 5

1 lb ground Italian sausage

1/4 cup butter

1/2 cup onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

1/4 cup flour

1 (12 oz) can evaporated milk

1 (14.5 oz) can chicken broth

1 (15.5 oz) can undrained cannellini beans

Salt and pepper, to taste

In a stockpot, cook sausage. Drain and set aside.

Melt butter in the stockpot. Add onion, celery, carrots, and garlic. Season lightly with salt and pepper then cook for 2-3 minutes, stirring occasionally, until onion is translucent.

Stir in flour.

Slowly add the evaporated milk and chicken broth while stirring constantly. Once the mixture comes to a complete boil, add sausage and beans.

Heat through, and season with salt and pepper.

526 calories per serving. Click here for more nutritional info and shopping list!

Taco Mac

I don't know how on earth I missed this recipe all these years! Once I found it, I realized versions of it were all over the internet, but I loved it so much I had to add it to my own blog, as well. I'm a big fan of chili mac and taco spaghetti, which are similar to this in many ways, so it's no big surprise that I loved this familiar combo of meat, cheese, pasta, and tomatoes. Add in some taco seasoning, and you've got an easy, tasty new dish that should please just about everyone. Especially since it's made in one pan in under 30 minutes!

Taco Mac

Prep time 5 min, Cook time: 30 min

Serves 4

1 lb ground beef

1 onion, diced
1 (10 oz) can tomatoes with green chilies, undrained
1 cup chicken broth
1 cup milk
1 (8 oz) can tomato sauce
1 (1 oz) package taco seasoning
1 1/2 cup elbow noodles
1 1/2 cup shredded cheddar (or Mexican blend cheese)

In a large skillet, brown the ground beef with onions over medium heat. Drain off any grease.

Add the can of tomatoes, broth, milk, tomato sauce and taco seasoning. Increase heat to medium high until the mixture begins to simmer.

Stir in noodles and reduce heat to low. Cover and allow to cook for 20-25 minutes, until noodles are tender.

Stir in shredded cheese until melted. Serve and enjoy!

Creamy Italian Sausage Gnocchi

Meat, starch, veggies, a deceptively simple but delicious cream sauce, all topped with melty mozzarella cheese and made in one pan in under 30 minutes??? Sounds like a fantasy dinner, right? Go ahead and pinch yourself if you want, but you're not dreaming! This dish is a complete meal that is uh-maze-ing in every way.

If you've never heard of gnocchi (pronounced nyoh-key), they are puffy, little, potato-based pillows that cook up in minutes. You can make them yourself if you have spare time, but you can also buy a great premade version in the pasta aisle of your grocery store. Gnocchi can be used as a substitute for pasta in just about any dish. Trust me, you're gonna love it!

Creamy Italian Sausage Gnocchi

Prep time: 5 min, Cook time: 15 min

Serves 5

1 lb mild Italian sausage
1 onion, diced
2 cloves garlic, minced
1 tsp pepper
2 tsp Italian seasoning
1 tsp garlic powder
1 (15 oz) can petite diced tomatoes with garlic and olive oil

3/4 cup heavy cream
16 oz gnocchi
2-3 cups fresh spinach
1 1/2 cup shredded mozzarella

In a large skillet over medium-high heat, sauté your sausage, onion, garlic and seasonings until browned. Drain and return to pan.

Add in the tomatoes, cream, gnocchi, and spinach and heat until gnocchi is cooked, spinach is wilted and some of the cream has reduced (about 8-10 minutes).

Stir in the shredded mozzarella cheese until melted. (You could totally leave out the cheese if you wanted to save a few calories, but if you're eating this dish, I doubt you're counting, so why not go all out?!)

Amish Maple Frosted Sugar Cookies

The other day, a friend of mine posted a recipe for maple pie. Then I saw a recipe for maple donuts. Then I watched a Hallmark movie that featured a candy shop that specialized in maple candy. I took it as a sign from God that I was meant to make something maple-flavored as soon as possible. I scoured Pinterest and amassed a collection of possibilities so vast I'd need a lifetime of autumns to try them all. Of course, then I had to narrow it down to just one to try first!

Cookies aren't my favorite dessert (though I've never said no to eating them), but these cookies looked so tender and the maple frosting so luscious, I put them on my short list. Plus, I'd never tried an Amish sugar cookie, so I was curious to see how they differed from the kind I usually make. Man, am I ever glad this is the recipe I finally picked! These cookies are every bit as delicious as they look, and the texture is absolute perfection. They're a perfect bite of fall flavor.

Amish Maple Frosted Sugar Cookies

Prep time:30 min Bake time: 40 min

Serves 65

Cookies:
1 cup butter, softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs, at room temp.
2 tsp vanilla
1 Tbsp maple extract
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Frosting:
4 Tbsp butter, melted
1/4 cup maple syrup
1 tsp vanilla
2 tsp maple extract
3 - 4 cups powdered sugar

2 - 4 Tbsp milk

Sugar sprinkles, if desired

Preheat oven to 375°F.

In a large mixing bowl, beat the butter, oil, and sugars until combined. Beat in eggs, vanilla, and maple extract.

In a large bowl, whisk together flour, baking soda, and cream of tartar. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix. 

Chill dough in refrigerator for at least 20 minutes to prevent overspreading.

Line baking sheets with parchment paper or silicone baking mats. Drop dough by small spoonfuls onto baking sheets. A tablespoon-size cookie scoop works perfect for this.

Bake for 8-11 minutes, or until edges and bottoms are lightly browned. Remove to wire racks to cool.

Meanwhile, prepare frosting. In a medium bowl, whisk together butter, maple syrup, vanilla, maple extract, and 3 cups powdered sugar. Gradually add in milk and additional powdered sugar as needed to achieve a consistency that is thicker than a glaze but easily spreadable. 

Frost cooled cookies, add sprinkles if desired, and allow to set.

118 calories per cookie. Click here for more nutritional info and shopping list!

Salted Caramel Apple Bars

If you read my recent post for Crunchy Peach Coffee Cake, you know I was excited to harvest fresh, delicious peaches from my peach tree for the first time a few months ago. Well, I'm happy to report that my apple tree produced a bounty of tasty Golden Delicious apples for the first time this year, too!

I'm not a fan of raw, tart apples, so of course I had to find a recipe with enough sugar to disguise the sourness. While this recipe doesn't have a ton of sugar in the bars themselves, the salted caramel sauce on top is plenty sweet enough to make these bars the most decadent apple dessert I've ever made. They were so good, I had two bars before they were even cool! 

Don't be too intimidated by the lengthy directions. These bars are fairly quick and easy to make, and totally worth the effort!

Salted Caramel Apple Bars

Prep time 30 min Bake time 45 min

Serves 12

Shortbread Crust

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1 tsp pure vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

Apple Filling

3 apples, peeled and thinly sliced (1/4 inch)

2 Tbs all-purpose flour

2 Tbs granulated sugar

1 tsp ground cinnamon

1/8 tsp ground nutmeg

Streusel

1/2 cup old-fashioned oats

1/3 cup packed brown sugar

1/4 tsp ground cinnamon

1/4 cup all-purpose flour

1/4 cup unsalted butter, cold and cubed

Salted Caramel Sauce

1 cup granulated sugar

6 Tbs salted butter, room temperature, cut up into 6 pieces

1/2 cup heavy cream

1 tsp salt

Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving some overhang on all sides. Set aside.

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Set aside.

Remove the crust from the oven, and turn the oven up to 350°F. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator till set, about 2 hours.

Make the caramel sauce: Melt granulated sugar in a medium saucepan over medium heat, stirring constantly with a high-heat resistant rubber spatula or wooden spoon until liquid. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. The caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes. (If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.)

Very slowly drizzle in 1/2 cup of heavy cream while stirring. The mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using.

Once bars are cool and set, lift the foil or parchment out of the pan using the overhang on the sides and cut into 12 pieces. Drizzle some salted caramel sauce on top of each. I only used about half the sauce and it was plenty.

These apple pie bars can be enjoyed warm, at room temperature, or even cold. Store bars and leftover caramel sauce in the fridge. 

Long John Silver's Copycat Planks

Is your town lucky enough to have a Long John Silver's? I never knew this was a luxury until I moved to North Carolina and discovered the nearest one was over an hour away! Now, I love me some LJS, but I'm not going to drive an hour for fast food, even if I'm seriously craving that delicious, battered and deep-fried chicken served with sweet, doughy hush puppies, crispy french fries, tangy coleslaw, and if I'm lucky, a pile of crunchy, fried batter splatter (Yeah, I made that name up all by myself. I don't know what LJS calls them, all I know is they're my favorite part.)

I tried the local alternative, Captain D's, but it was NOT THE SAME AT ALL. So what's a girl to do when a craving hits? Find a copycat recipe, that's what! I've tried a couple similar versions, but a few extra spices makes this one my favorite. This batter fries up so perfectly golden brown and delicious, you'll swear ole Long John Silver cooked it himself!

LJS Copycat Planks

Prep time: 10 min Cook time: 10 min

Serves 4

Canola or Peanut oil for frying

1 lb chicken tenderloins (or cod filets)
3/4 cup all purpose flour
2 tablespoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/2 teaspoon creole seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
3/4 cup water

Preheat oil in a pan or deep fryer to 360°F.

Meanwhile, whisk all dry ingredients in a medium bowl. Slowly stir in the water. 

Dip your chicken (or fish) into the batter and fry in small batches for 2-3 minutes per side until golden brown. Make sure the chicken reaches 165°F internal temperature. A probe thermometer is the best way to check.

Lay cooked chicken on paper towels in a single layer to soak up excess oil. Serve immediately.

243 calories per serving. Click here for more nutritional info and shopping list!

Bang Bang Chicken

Don't you just love it when a recipe surprises you with how good it is?! I've seen Bang Bang chicken on restaurant menus and various recipes floating around the internet, but I never considered making it because I'm not a fan of spicy things. I guess I finally saw it often enough that I got inspired to give it a try tonight, and I'm so glad I did!

I decided to leave the hot sauce out of the batter because I figured I could eat the chicken plain if the sauce was too spicy for me, but the sauce turned out to be just fine, even for my sensitive palate. You can always add more or less hot sauce to suit your own tastes, of course.

The chicken itself was absolute perfection--moist and tender on the inside and crunchy on the outside. Even picky kiddos would happily scarf down these homemade nuggets. The secret is the panko breadcrumbs; they're the crispiest!

I served the whole thing over some white rice, and it rivaled any restaurant dish. I'll definitely be making it again and again!

Bang Bang Chicken

Prep time: 15 minutes Cook time: 5 minutes

Serves 4

BATTER:

1/2 cup buttermilk*

1 Tbs hot sauce (if desired)

1 egg

3/4 cup flour

1/4 cup cornstarch

1/4 tsp salt

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp chili powder

1 lb chicken breasts

salt & pepper, to taste

1.5 cups panko breadcrumbs

2 green onions, sliced

SAUCE:

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

2 Tbs hot sauce (or less, if desired)

1/4 tsp salt

1 tsp white vinegar

1/4 tsp black pepper

1 Tbs honey

1/4 tsp garlic powder

Heat oil in a deep fryer or on the stove to 350°F.

Cut the chicken breasts into bite size pieces and pat dry. Season with salt and pepper.

In a medium bowl, combine the batter ingredients. Add the chicken to the batter and mix well to cover each piece. Then coat each battered piece of chicken in panko.

When the oil is hot, carefully drop in chicken pieces. Fry till golden brown, about 1 1/2 minutes.

Meanwhile, whisk the sauce ingredients in a small bowl until smooth.

 Drizzle the fried chicken pieces with sauce, sprinkle with green onions, and serve immediately.

*You can make homemade buttermilk by adding 1/2 Tbs lemon juice or vinegar to 1/2 cup milk then let sit for 5 minutes to curdle.

515 calories per serving. Click here for more nutritional info and shopping list!

Crunchy Peach Coffee Cake

My absolute favorite time of year is spring. The weather is perfect here in NC, and every week there's a new flower ready to bloom. I just love to see colorful blossoms! 

A few years ago, my husband wanted to plant a new tree in the yard to replace one that had died. My only request was that he come home with something that flowers in the spring. I wasn't too picky because I love all the flowering trees--redbuds, cherry trees, crab apples, dogwoods, even Bradford pear trees. My husband, being practical as ever, came home with a peach tree the size of a twig that looked half dead. I'm pretty sure he found it on the clearance rack.

The first year, we got no flowers and no peaches. The second year, we got a few pathetic blossoms, and a handful of inedible peaches as small and hard as golf balls. The next year wasn't much better. I was unimpressed to say the least.

But this spring, the whole tree was covered with tiny but beautiful blossoms, and soon after, peaches! We waited impatiently while they grew from hard, green knobs to large, peachy globes. Much to my delight, the first one I picked was soft, juicy, and totally delicious! Right away, I started browsing peach recipes. This one looked the best, so I couldn't resist making it first. It turned out just as amazing as it looks, and it is great for breakfast, dessert, or anytime snacking!

Crunchy Peach Coffee Cake

Prep time: 20 min Bake time: 45 min

Serves 20

BATTER:

4 cups baking mix (such as Bisquick)

1 1/3 cups milk

1/2 cup sugar

2 large eggs

1/2 cup chopped pecans or walnuts

4 cups peaches, peeled and diced (about 6 peaches)

STREUSEL TOPPING:

1 1/3 cups baking mix

1 1/3 cups brown sugar, packed

2 tsp cinnamon

1 tsp nutmeg

1/2 cup (1 stick) butter, chilled, diced 

GLAZE:

1 cup powdered sugar

1 Tbs milk or cream

1/2 tsp vanilla extract

Preheat oven to 350°F. Grease a 9x13” glass baking dish. (This barely fit in my pan after baking, so use as tall of a dish as possible!)

In a large bowl, mix batter ingredients: baking mix, milk, sugar and eggs. Stir just until smooth.

In another large bowl, mix streusel ingredients: baking mix, brown sugar, cinnamon, and nutmeg. Cut in butter with a pastry cutter or fork.

Spread half of the batter into the prepared baking dish. Top with half the peaches. Sprinkle half the streusel topping over the peaches. Repeat layers. Sprinkle pecans or walnuts over top.

Bake at 350° for 40-50 minutes, or until toothpick inserted in center comes out clean. Cool cake completely.

In a small bowl, mix glaze ingredients: powdered sugar, milk, and vanilla. Drizzle glaze over cooled cake.

322 calories per serving. Click here for more nutritional info and shopping list!

Garlic Alfredo Chicken

Don't you just love it when things fit together perfectly? I get a ridiculous thrill whenever it happens. Like a brand new Rubik's Cube or Russian nesting dolls. Or like yesterday--I bought a pair of rose-colored jeans on a whim, and when I got home I discovered that they matched several of my blouses! You know if I'd taken all those shirts to the store and tried to find a pair of pants to go with them, it never would've happened.

If you've ever been to Olive Garden and dipped a garlicky breadstick into their creamy Alfredo sauce, you know how great those flavors go together. (If you haven't, I highly recommend it!) Well, this recipe takes regular Alfredo sauce to a whole other level by combining it with the hearty flavor of garlic--lots and lots of garlic! You can serve this with fettuccine noodles, but it's also great over mashed potatoes or as a dipping sauce for breadsticks.

Garlic Alfredo Chicken

Prep time: 5 min Cook time: 40 min

Serves 6

For The Chicken:

4 Tbs olive oil

2 Tbs butter

3 large boneless, skinless chicken breasts

4 Tbs flour

4 Tbs finely grated fresh Parmesan cheese

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

For The Sauce:

1 Tbs olive oil

1 small onion, finely chopped

1 head of garlic, cloves separated and peeled

1 1/4 cup chicken broth

1 1/4 cup heavy cream

1/2 cup finely grated fresh Parmesan cheese

2 Tbs fresh parsley, minced (if desired)

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.

Meanwhile, Cut chicken breasts in half horizontally. Season with salt, garlic powder and pepper.

In a shallow bowl, combine the flour and parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

Fry 3 chicken fillets at a time until golden and cooked through (about 4-5 minutes each side, depending on the thickness). Transfer to a plate. (I like to keep mine warm in a 250° oven.)

Wipe pan clean with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. Once all breasts are cooked and removed, add one more tablespoon of oil to the pan drippings.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.

 

Smash 6 cloves of garlic and leave the others whole. Sauté garlic until fragrant, about 2-3 minutes.

Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes.

Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, stirring occasionally.  

Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. Sprinkle with parsley, if desired.

463 calories per serving. Click here for more nutritional info and shopping list!

Three Cheese Stuffed Shells

While I'm perfectly happy with a plateful of hip-sticking carbs, my husband doesn't consider it a meal unless there's at least a pound of meat involved. That makes it a little tricky since it's Lent, which means meatless Fridays. The hubs doesn't care much for seafood, either, so cooking satisfying meals for my giant eater can be a challenge, to say the least!

I found this recipe recently and was pleasantly surprised with how yummy and satisfying it was, even without any meat. I guess three kinds of cheese makes up for it. Of course, you could easily add some ground beef or Italian sausage to your spaghetti sauce, if you like, but I doubt you'll miss it if you leave it out.

I served this with some crusty garlic bread and roasted asparagus, both of which I baked at the same time--super convenient!

Three Cheese Stuffed Shells

Prep time: 20 min Bake time: 35 min

Serves 5

20 jumbo shells

1 (24 oz) jar spaghetti sauce

1½ cup cottage cheese

4 oz cream cheese, softened

¼ cup sour cream

1 ½ cup shredded mozzarella, divided

1 Tbsp Italian seasoning

Cook pasta shells according to package directions, about 15 minutes. Stir gently while cooking to avoid tearing the shells. Drain.

Meanwhile, preheat oven to 400ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.

Heat spaghetti sauce in a medium saucepan till bubbly. Pour half the spaghetti sauce into prepared pan, reserving 1/2 for later.

Combine cottage cheese, cream cheese, sour cream, 1 cup mozzarella cheese, and Italian seasoning. Stuff cooked pasta shells with cheese mixture.

Place stuffed shells on top of sauce in baking dish. Spread reserved sauce on top of stuffed shells. Sprinkle with reserved mozzarella.

Bake uncovered for 30 to 35 minutes until heated through.

670 calories per serving.  Click here for more nutritional info and shopping list!

Peanut Crunch Donuts

Have I mentioned before how much I love donuts? I might have posted a recipe (or ten) of my favorites. You can check out my chocolate glazed donut holes, or this super quick recipe, or this trio of tempting treats.

It's really impossible for me to pick an ultimate favorite, but one of my favorites is the peanut-covered cake donut Dunkin' Donuts makes. I don't know if it's because they're more expensive to produce or because Dunkin' wants to avoid a common allergen, but lately it's harder and harder to find these treasures. Desperately craving them the other day, I decided to figure out a way to make them myself.

This was not the easiest or quickest recipe I've ever made, but it was totally worth the effort. These things were GOOD, and the recipe made a ton, so there's plenty to share (or not, I won't judge!) Even better, while most donuts taste stale the next day, these still tasted fine a week later (stored in an airtight container). When I finally finished them off, I was ready to make another batch!

If you can enlist an assistant to help, the process goes smoother and quicker, especially when it comes to the glazing and peanut-ing.

Peanut Crunch Donuts 
Total time: 90 min
Serves 20

1 1/2 cups granulated sugar
3 1/2 Tbs butter, softened
1 1/2 cups milk
1 egg
6 cups all-purpose flour
4 1/2 tsp baking powder
3/4 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 1/2 cups of peanuts, finely chopped(
(plus oil for frying)

For the glaze:
1/2 cup whole milk
2 tsp vanilla extract
4 cups confectioners' sugar


With a mixer, cream 1 1/2 cups sugar and softened butter. Add milk, egg, 3 cups flour, baking powder, salt, cinnamon, and nutmeg; mix well. Mix in an additional 2 1/2 to 3 cups flour to form a soft dough that can be rolled out.

On a lightly floured surface, roll out dough to 1/2-inch thickness. (Make sure it's 1/2-inch thick--thinner doesn't develop a tender cakey inside, and thicker will lead to insides being undercooked.) Use a donut cutter to cut rounds, flouring the cutter between each cut. Gather up dough scraps and re-roll; cut additional donuts. (Re-roll only once, as over-worked dough results in tough donuts.)

Preheat deep fryer or large Dutch oven filled with at least 1 inch of oil to 360°F. Once oil is at temperature, carefully drop in three to five donuts. Fry until light golden brown all over, about 1 to 1 1/2 minutes per side, turning with tongs or a slotted spoon once or twice during cooking. Line a baking sheet or wire rack with a double thickness of paper towels. Remove cooked donuts from oil and place on the paper towels to drain and cool. Repeat in small batches. Don't forget the donut holes!

For the glaze, combine the milk and vanilla in a saucepan and heat on low until warm. Gradually sift the sugar into the milk mixture, whisking gently and continuously, until well-combined. Remove the saucepan from the stove and place in a bowl of warm-hot water so that just the base of the saucepan is submerged in the water. If the glaze is so thick that it is starting to harden in parts, continue whisking it while very slowly dropping in hot water using a spoon until the glaze is just smooth without clumping or hardening as you whisk.

Take each donut and quickly dip it in the glaze on both sides and immediately roll the donut in the peanuts. Let cool then store in an airtight container.

Alternately, you could leave some donuts plain, dip some in glaze but not peanuts, or roll some in a mixture of cinnamon and sugar. I did some of each, and they were all great.

386 calories per serving. Click here for more nutritional info and shopping list!

Maple Pecan Apple Pie Bars

My husband's ex-pat aunt and uncle were coming to visit us from Mexico this week, so I was trying to pick a crowd-friendly dessert to make for them. Since it's officially fall (even though tomorrow is forecasted to be 97°!) my first thought was something pumpkin, but apple seemed like a safer choice. My husband reminded me there's nothing more American than apple pie, so that settled the debate.

Normally, I prefer to make new and creative things, not the same old, same old. And apple pie, while delicious, is kind of boring. But this recipe was just different enough to spark my interest. The inclusion of maple extract in the glaze, something I was eager to try, was the clincher. So, I added a new bottle to my collection of extracts and got baking. (I found maple extract at Walmart, but if you can't find it, vanilla extract would do.)

This recipe turned out to be a huge hit with everyone, and they devoured the whole pan in two days. They pleaded for the recipe, so I promised I'd add it to my blog ASAP. Here you go, Aunt Patty!

Maple Pecan Apple Pie Bars 

Prep time: 15 min Bake time: 40 min
Serves 20

2 cups flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking powder
2 sticks (1 cup) butter, chilled
1 egg, slightly beaten

Filling:
1/2 cup flour
3 apples, peeled and sliced
1/2 cup brown sugar
1/2 cup sugar
2 tsp cinnamon

Glaze:
2 cups powdered sugar
2 Tbsp milk
1/2 tsp maple extract
1/2 cup pecans, chopped (I used candied pecans since I had some on hand)

Preheat oven to 350°F and lightly spray a 9x13 inch pan with cooking spray.



In a large bowl combine 2 cups flour, sugar, salt, and baking powder and mix well. Cut in butter with pastry knife or two forks or until the mixture resembles course crumbs. Add egg and mix to combine. Press dough into prepared pan.



To prepare the filling, combine apples and flour and toss to coat. Add brown sugar, sugar, and cinnamon and stir to combine. Spread over crust. (Alternatively, you could use a 21 oz. can of apple pie filling.)

Bake 40 minutes. Let cool completely.

For glaze, combine powdered sugar, milk, and maple extract and whisk until smooth. Pour over cooled bars. Top with chopped pecans. Allow glaze to set before cutting bars. Store in airtight container.

200 calories per serving. Click here for more nutritional info and shopping list!

Chili Mac

• I love a good bowl of chili, and I love a good bowl of mac and cheese. When you put them together, you get something totally different but just as good! This simple-but-delicious one-pot dish calls for ingredients I always have on hand, is ready in less than half an hour, and makes a full meal all by itself. Sure, you could serve a salad on the side, but I prefer a second helping of this instead! You could easily sneak in some green peppers or zucchini if you really want some extra veggies.
• 
  
  
• Chili Mac
• Cook time: 20 min
• Serves 6
• 
  
• 1 lb ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5-oz) can diced tomatoes (I used Italian seasoned)
• 1 (14.5-oz) can kidney beans, drained and rinsed
• 2 (8 oz) cans tomato sauce
• 4 tsp chili powder (or to taste)
• 1 1/2 tsp cumin
• Salt and pepper, to taste
• 8 ounces elbow pasta
• 1 cup shredded cheddar cheese (plus more for topping, if desired)
• 
  
• Season ground beef and onion with salt and pepper. Cook in large pot until beef is browned, about 3-5 minutes. Add in garlic and cook 1 minute more. Drain off excess fat.
• 
  
• Stir in chicken broth, tomatoes, beans, tomato sauce, chili powder and cumin. Season to taste with salt and pepper. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Add a little water if mixture gets too dry.
• 
  
• Stir in cheese until melted. Sprinkle each serving with additional cheese, if desired.

554 calories per serving.  Click here for more nutritional info and shopping list!

London Broil

Have you ever heard of London Broil?  It's an old-fashioned meal that sounds kind of fancy but it's actually just a made-up name used to make a cheap cut of meat sound high class.  It wasn't created in London, and from what I've read, they haven't even heard of it over in England!  You'll find packages of meat in the store labeled London Broil, but the name is really a method of preparation, not a cut of meat.  Typically, it's thick-cut flank steak or top round steak.

The dish may be a fraud, but I don't mind because it's so darn yummy.  Because it uses a tough cut of meat, the secret to great London Broil is marinating the meat and cutting thin slices against the grain.  Do that, and you'll have amazingly tender and flavorful strips of meat that are great plain or on a sandwich.

London Broil

Prep time: 5 min (plus 24 hrs marinating time) Cook time: 20 min
Serves 6

1.5 lbs London Broil
1 (10.5 oz) can beef consommé
Hoagie buns (if desired)

Marinade:
1 Tbs sugar
1/2 tsp Accent seasoning
1/2 tsp ground ginger
1 Tbs minced garlic
1/3 cup soy sauce
3/4 cup oil

Prick both sides of meat with a fork.  Combine marinade ingredients in a gallon ziploc and marinate meat for 24 hours.

Remove meat from marinade and grill or broil 8-10 minutes on each side.  Meanwhile, combine leftover marinate and consommé in a large saucepan and heat to boiling.

Slice beef thinly against the grain and return to the marinade to serve.

Summer Squash Lemon Bread

Ah, squash. That tasteless, mushy vegetable that grows in abundance in every neighborhood garden. Does anybody really like that stuff?  Not me, that's for sure. Believe me, I've tried to like it.  I've baked it, sautéed it, even breaded and fried it. I've seasoned it with every spice in my cupboard. I've even hidden it in casseroles and skillet dishes. But no matter what I do with it, I still find it disgusting.

Well, then why do I keep buying it, you ask? I don't! People keep giving it to me! Friends, neighbors, coworkers, clients--everyone seems to think squash is an appropriate gift for a girl like me. I don't know what I do to give them this impression.  Do my fashion choices say, "squash enthusiast?" I do not understand this.

Did you know there's even a national "Leave some zucchini on your neighbor's porch day?"  I think that's because nobody likes squash, and everyone is trying to get rid of it!

Now, I can accept that a nice, buttered slice of zucchini bread is a good use of that particular variety, but what about the bland, yellow squash? What are you supposed to do with that? Well, turns out, you can do pretty much the exact same thing!

Now, I'm over 40 years old, and I've eaten a lot of zucchini bread in my time, but never once have I even heard of summer squash bread. But it's a thing! And it tastes amazing! The method and final outcome are similar to zucchini bread, but the taste is very different. With the addition of lemon juice and zest, this gives lemon pound cake a run for its money.

Have it for breakfast, have it for dessert, have it for a midday snack. Don't worry if you eat it up fast. More squash is coming.

Summer Squash Lemon Bread
Prep time: 15 min  Bake time: 60 min
Serves 16 (makes 2 loaves)

1 cup melted butter
2 ¼ cups sugar
¼ cup plus 2 Tbs lemon juice
2 tsp lemon zest
3 eggs
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 ½ cups grated summer squash

Glaze
2 Tbs butter
1 1/2 cup powdered sugar
3 Tbs lemon juice

Preheat the oven to 350°F. Prepare two loaf pans with baking spray.
Combine the sugar, lemon juice, and zest in a mixing bowl. Melt the butter. Add the butter and mix to combine. Add the eggs one at a time and beat until the batter is light and fluffy, (about 2-3 minutes.)
Combine the dry ingredients in a separate bowl.
Add the dry ingredients to the wet and barely combine into a batter. Add the grated squash and mix until just combined.
Divide the batter between the two pans and smooth the tops with a spatula. Bake at 350°F for 1 hour.
Let cool until the pan is just cool enough to handle, then remove from pans.
While the bread is cooling, make the glaze. Melt 2 Tbs of butter. Add the 3 Tbs of lemon juice. Whisk to combine. Add the powdered sugar and whisk to combine. Add water to thin to the desired consistency. Drizzle the glaze over the top of the loaves.

370 calories per serving.  Click here for more nutritional info and shopping list!

Lasagna Casserole

I may have mentioned once or twice that I like lasagna.  Like when I posted my favorite traditional lasagna recipe, or this interesting lasagna soup recipe, or even this easy skillet lasagna recipe. Yeah, I kinda have an obsession with lasagna. :)

After all these years, I didn't think there were any lasagna recipes left that I hadn't already tried (the crockpot lasagna recipe was a bust). So, I was pleasantly surprised when I started making this recipe and realized it was basically just an easier version of lasagna! What I really love is the reduced baking time -- only 20 minutes! That means I can have this quick version of lasagna even on the busiest days.

Lasagna Casserole

Prep time: 15 min  Bake time: 20 min

Serves 5

1 lb ground beef

1 large onion, diced

1/2 tsp salt
1/4 tsp pepper
1 can (15 oz) tomato sauce (I used the Italian seasoned variety)

1 tsp sugar
1/2 tsp onion powder

1/2 tsp garlic salt
8 oz egg noodles
1 cup sour cream
3 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded


Heat oven to 350 degrees.

In a large skillet, cook the ground beef and onions, seasoned with salt and pepper, until no longer pink. Drain off excess grease.

Add in the tomato sauce, sugar, onion powder, and garlic salt into the meat and let simmer on low while you prepare the rest.

Cook the egg noodles according to package directions. Drain.

In small bowl, mix together the sour cream and the cream cheese.

In a 9 x 9 inch pan sprayed with cooking spray, layer half the egg noodles, half the sour cream and cream cheese mixture, and half the ground beef mixture. Repeat layers then top with the shredded cheese.

Bake for 20 minutes or until cheese is melted and golden brown.

676 calories per serving.  Click here for more nutritional info and shopping list!

Taco Spaghetti

How have I gone my entire life without trying this recipe?  I love tacos, I love spaghetti, and I really love quick, easy, one-pot dinners that my whole family will enjoy!  This one is all of those things, plus, I usually have all these ingredients on hand, so it's a great last-minute meal, too.

Here's a bonus tip:
This is one of those recipes that calls for a tiny amount of tomato paste, and I always hate opening a new can for just a tablespoon or two.  But tomato paste freezes great!  So, next time you have a lot leftover, divide it into ice cube trays and freeze it.  Once it's frozen, you can pop out the cubes and transfer them to a freezer bag or container.  Then it's easy to pull out exactly the right amount without having to open a new can.

Taco Spaghetti
Cook time: 20 min
Serves 4

1 lb ground beef
1 (1.25-ounce) package taco seasoning
1 (10 oz can) diced tomatoes & green chilies
1 Tbs tomato paste
8 oz spaghetti
1 cup Mexican or Fiesta blend cheese
2 Tbs chopped, fresh cilantro leaves

Brown ground beef in a large stockpot over medium high heat. Drain.  Stir in taco seasoning.
Stir in tomatoes, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Garnish with cilantro.

662 calories per serving.  Click here for shopping list and more nutritional info!