Yummy Pasta Di Vinci!

Ingredients

• Penne Pasta – Enough for 2 servings according to the box
• 1/4 Red Onion – Chopped
• 1/2 cup Button Mushrooms – quartered
• 1 tsp Garlic – chopped, not minced or crushed
• 1/2 lb Chicken Breast – Cut into bite-size pieces
• 3 Tbsp Butter
• 1 Tbsp Flour
• 1 tsp Salt
• 1 cup Madeira wine (red)
• 1/2 cup Water
• 2 Tbsp Heavy Cream
• 1 Tbsp Parsley

Directions

1. Follow the directions on the box for the pasta.  Make sure you cook them “al dente”.
2. Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
3. Remove the onions, mushrooms and garlic and set them aside until later.
4. In the same pan, cook the chicken, stirring frequently.
5. Remove the chicken and it aside until later.
6. To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
7. Sprinkle the flour over the butter and stir to make a roux.
8. Slowly add in the wine, water and heavy cream, stirring constantly.
9. Cook over a medium-high heat until thickened – Stirring often to keep it from sticking to the bottom of the pan.
10. Add the parsley and let simmer for a few minutes.
11. Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
12. Pour over the pasta and server with Parmesan cheese.

Wingers Sticky Fingers!

Sorry No Pictures... My hubby and i downed these before i could get some pictures.

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:

 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.
Serves 2-3 people.

We served ours with Sweet Potato Fries... when i find a Really good Sweet Potato Recipe i'll share it with ya... if any of you readers out there have one please let me know!

How I Spent my Valentines day...Chicken Parmesan

My hubby and I had a nice relaxing dinner at home. My Hubby helped me make dinner and The Tito man took a nap while we had dinner and just talked.

My Handsome Valentines. 

Tito Man did help clean up the house before Dad came home though..

Here is the Recipe for our Yummy meal.

Chicken Parmesan
Ingredients:
1 1/2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil
Directions:
Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.  Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.
In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.  In a third shallow dish whisk together the egg whites and water.
Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg whites and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere.  Place the chicken pieces on the prepared baking sheet.
Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes.  Remove the chicken from the oven.  Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.  Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes.  Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.

 

 Student Housing doesn't have the best lighting so the picture is not the best.

 Candle light and everything.. Martinelli's has a great flavor: Apple Cranberry.

Yumminess: Traditional Chicken Noodle Soup & Dinner Rolls

Last night we had a Court Activity (in the complex we live in we have "courts" made up of 3 or 4 buildings.) that was a Bread and Soup night. I went all out and made Homemade Chicken Noodle soup (Rachael Ray Style) & Dinner rolls (Our best Bites)... Here are the Recipes! & My Pictures.

Traditional Chicken Noodle Soup

Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
3 celery ribs, chopped
2 medium-size carrots, chopped
1 large onion, chopped
1 bay leaf, use fresh if available
Salt and freshly ground black pepper
2 quarts chicken stock
1 pound wide egg noodles
1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
 Directions 

Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onions and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking. Ladle a portion of noodles, chicken, vegetables and soup into a bowl & Enjoy!

Dinner Rolls

Ingredients

2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

 Directions 

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

 While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

 Bake for 15-18 minutes or until golden-brown.

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot.
 Then pop the rest into a bowl and no one will ever know that you cheated.

Crock Pot Old Fashion Beef Stew with Lion house rolls

 Crock Pot Beef Stew:

2 lbs. beef stew meat, cut into 1 inch cubes

1/2 cup flour

2 Tablespoons oil

1 bay leaf

2 Tablespoons Worcestershire sauce

1 onion, chopped (opt)

2 Knorr Beef Bouillon cubes

1/2 tsp. pepper

2 tsp. salt

2 tsp. sugar

6 carrots, peeled and sliced

1 cup sliced celery (opt)

4 lg. potatoes, peeled and cut into cubes

4 cups water

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, sugar, chopped onion, bouillon cubes, pepper, salt, sugar, and vegetables. Pour water over all. (Almost to the top of your slow cooker). Cover and cook on low 8 to 10 hours. Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of warm water. Cover and cook on high 10 to 15 minutes or until slightly thickened. Makes 6-8 servings. Serve with

Lion House Dinner Rolls.
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
4 1/2 to 5 cups all-purpose flour or bread flour
1/2 cup butter, melted

Directions:

In a large bowl of an electric mixer or Kitchen Aid, combine water and dry milk powder, stirring until milk dissolves.  Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour.  Mix on low speed until ingredients are wet.  Increase mixer speed to medium and mix for 2 minutes.  Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, but not overly sticky, and NOT stiff.  *Note:  It is not necessary to use the entire amount of flour.

Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl.  Turn dough over in bowl so it is covered with the oil.  (This helps prevent the dough from drying out.)  Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 to 1 1/2 hours.  Sprinkle cutting board or counter with flour and place dough on floured surface.  Roll out and shape as desired.  Place on greased or parchment lined baking pans.  Cover with clean towel, or cover lightly with plastic wrap.  Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown.  Brush with melted butter while hot.  Makes about 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note:  This recipe can be doubled, tripled, or even quadrupled if you have a large enough bowl.

Pictures to come..

Teriyaki Chicken with Mango Pineapple Salsa!

Teriyaki Grilled Chicken with Mango Salsa
4-6 boneless skinless chicken breasts
Season chicken with lots of black pepper, salt, paprika, cayenne pepper, garlic powder, cumin, and chili powder

Mango Pineapple Salsa
1 1/2 c. fresh or canned pineapple chunks
1 mango, skin removed, seed removed and diced
1/2 red bell pepper, diced small
1/4 c. red or white onion, diced small
1/4 c. cilantro, chopped
1/2 jalapeno pepper, seeded and diced (or leave seeds in for more spice)
Juice of one lime
Pinch of salt

Teriyaki Sauce:
1 c. fresh or canned pineapple juice (juice from pineapple can is fine)
1/2 c. soy sauce
1 T. ginger, minced (or ginger powder)
1/3 c. brown sugar
2 garlic cloves, minced
1 T. apple cider vinegar
1/2 t. sesame oil
1 T. cornstarch
1 T. cold water

For the salsa, cut up all of the ingredients and place in a bowl to marinade until the chicken is done. For the chicken, lay out on a plate or on the counter and sprinkle heavily with all of the seasonings listed. You want your chicken to be 'jerk' style--nice and dark and thick with seasonings. Once the chicken is seasoned on both sides, grill on the barbecue until cooked through and golden brown.

For the teriyaki sauce, combine all of the ingredients together and whisk until smooth. Once the sauce is combined, turn on the heat and begin to boil until sauce begins to thicken. Once the teriyaki sauce is thickened, set aside--about 5-10 minutes.

On a plate, place your grilled chicken. Spoon a good amount of pineapple salsa over the chicken. Drizzle with the teriyaki sauce and serve. (If you are making this meal ahead, you can marinate the chicken in some of the teriyaki sauce and then season and grill as I mentioned above--either way it will be tasty!)

Chicken Stir Fry.

(sorry it's a camera phone picture)

This is my Modified recipe. i will post the link to the original recipe.

Sauce:

4 Tbs. Soy Sauce

2 Tbs. Orange Juice

1 tsp. Red wine vinegar

2 Tbs. Brown Sugar

2 tsp. sesame oil or canola oil

2 tsp. red pepper flakes ( i don't do quite that much)

2 Tbs. Cornstarch

1/2 tsp. pepper

1/2 tsp. Garlic Powder

1/2 tsp. Ginger

1 Cup. Water

Combine all in a small bowl and set aside.

Cube 1 chicken breast per person. Chop 1 cup of baby carrots, onion & broccoli. Brown Chicken & onion. you can steam the other veggies or just throw them in when the chicken is almost done. When veggies are tender add sauce. 

Serve over rice..

Get off your Butt & Bake (original recipe)

Sweet & Sour Meatballs

This is another Yummy recipe that Mike really likes and we got it from the Dinner Co-op too. My mom was saying that she had meatballs she had to get rid of so i figured we could share this recipe with her.

Sweet & Sour Meatballs over rice
-one Bag frozen meatballs
- 1/2 cup. pineapple juice (put chunks aside for later)
-1/3 cup vinegar (a little less)
-1 tbsp soy sauce
-1 tbsp cornstarch
-1/2 cup sugar
Warm frozen meatballs in a fry pan.
-Add the following sauce to meatballs
cook until thick then add the pineapple chunks. Serve over rice. ENJOY!

Cranberry Coconut Chicken

So during the Dinner Co-op one of my good friends made this YUMMY recipe! Mike has been wanting it since so i made it for him & his family. Needless to say they loved it... once again no precise measurements.

Cranberry Coconut Chicken
1 pound chicken breast to 1/2 inch think (butterfly cut breast first the pound just a bit)
-Put jellied whole cranberry in middle of chicken
-Roll up chicken (use toothpicks to hold it together)
-Melt: 1 cube of butter in bottom of 9x13 pan and roll chicken in butter
-Roll chicken in original bread crumbs and coconut
-Cook at 350 degrees until done. (about 25 min)

We served our with Garlic Mashed Potatoes..SO YUMMY enjoy.

Orange Waffles & Buttermilk Syurp

These are now a family favorite! In fact mike & i had them twice this week..

Orange waffles
6 eggs
3 cups milk
3 3/4 cups flour
6 oz Orange Juice Concentrate
1/2 cup butter  (melted)
pinch of salt
1/4 cup sugar
dash of vanilla

In a bowl, seperate egg whites & beat till stiff peaks form.  In another bowl combine egg yolks, oj, butter, Sugar & salt. Add milk & Flour slowly (i add a cup of each alternating milk & flour) FOLD in egg whites.  cook in Waffle maker & enjoy

Buttermilk Syurp
1 cup sugar
1/2 cup butter milk (1/2 cup of milk & 1/2 tsp Vinegar)
1/2 cup butter
1 tsp baking soda
1 tsp vanilla

combine sugar, butter & butter milk. bring to a boil of medium heat (stir often to keep butter & milk from curdling) boil for one min. add baking soda & vanilla; remove from heat & stir. Serve over waffles or pancakes.

Chicken Salad Sandwiches & Raspberry Lemonade...

The other day Mike & I were having a healthy day... We planted the Garden, BOTH worked out (it's hard to work out with Tito only wants mom, the little monkey) & had a 500ish calorie meal {Chicken Salad Sandwiches & Raspberry Lemonade!} so here is the Yummy Recipes!

Cranberry Chicken Salad Sandwich
2 Cups Cubed Cooked Chicken Breast (i used a big & little can of chicken & Shredded it up)
6{ish} Tablespoons Miracle Whip Light
1/2 Cup Dried Cranberries
1/4 Cup Finely Chopped Onion
1/4 Cup Chopped Celery
pinch of salt & pepper
Crescent Rolls
Lettuce Leaves

In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onions, celery, salt & pepper. Cut open rolls; line each with Lettuce and fill with chicken salad.

Larissa's way...I added GRAPES because i love grapes in min... but here is the ORIGINAL Cranberry Chicken Salad Sandwiches

Raspberry Lemonade...
3 cups. Simply Lemonade Brand Lemonade
1 cup[ish] frozen Raspberries
1 cup[ish] ice
a little sugar

Blend up lemonade & ice..till slushy. then add raspberries & sugar then blend some more... then TaDa yummy

Chicken & Mashed Potato Bowls! (KFC)

Shopping List:

Mashed Potatoes

Corn

Chicken

Gravy

Cheddar Cheese

Preparation:

1. Cook your mashed potatoes to your liking.

2. Cook Corn to your liking.

3. Shred the cheddar cheese.

4. Heat the gravy.

5. Boil the Chicken til cooked through. Cut, cube and season it to your liking. I just seasoned it with a little salt & pepper.

Again Sorry no Picture

Dinner Co-op Prep:

Cook Chicken & mashed potatoes. Provide Gravy Packet, Cheese, & can of corn. all the Ladies have to do is put them together.

Crock Pot Chicken Terryaki

1 lb boneless, skinless chicken breasts

1 can (6 ounces) pineapple juice

1/4 cup soy sauce

1 tablespoon sugar

1 tablespoon ground ginger

1 tablespoon minced garlic

Combine all ingredients in slow cooker. Cover and cook on low all day. Serve over white or brown rice with fresh or frozen veggies

Sorry no picture.

Prep for Dinner Co-op: 

Cut chicken & combine everything into a Plastic Baggie. The Ladies can freeze. Also provide the rice & if you want the veggies. 

Indoor S'mores

For FHE (also known as Family Night) My husband & i made this for our treat. Since we live in the city right now going out & building a fire to roast mallows isn't really an option. I found this interesting recipe on the Betty Crocker site & figured it would be worth a shot. Who knows maybe we will make them this summer on a rainy day....

Indoor S'mores

8	cups Golden Grahams® cereal
5	cups miniature marshmallows
1 1/2	cups milk chocolate chips
1/4	cup light corn syrup
5	tablespoons butter or margarine
1	teaspoon vanilla
1	cup miniature marshmallows, if desire

Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
 
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. 

Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

Homemade Chewy Cranberry Apple Granola bars

Tasty Tuesday will be when i share a recipe that i tried during the week. My husband and I love experimenting with food (him more than me), so we are always trying something new. I have a TON of recipes that i want to try (mostly sugary things that i really shouldn't eat.) 

These Granola Bars are super easy & fast (my 2 month hold slept long enough for me to make them.) My hubby & his dad enjoyed them. & i just might make them this weekend while i'm home. I got the Recipe from this awesome foody blog realmomkitchen.

Homemade Chewy Cran-Apple Granola Bars

• 3-1/2 cups quick-cooking oats
• 1/2 cup whole almonds, chopped
• 1/2 cup sliced almonds
• 1 egg, lightly beaten
• 2/3 cup butter, melted
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup sunflower kernels
• 1/2 cup shaved sweetened coconut (regular coconut will do)
• 1/2 cup chopped dried apples
• 1/2 cup dried cranberries
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

1. Spray a 15-in. x 10-in. x 1-in. baking pan with cooking non-stick cooking spray.  Add oats and almonds to the pan. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
2. In a large bowl, mix the egg, butter, honey and vanilla together. Then add the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir to coat.
3. Then stir in oat mixture and press into a 15-in. x 10-in. x 1-in. baking pan that has been coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool completely on a wire rack. Cut into bars. Store in an airtight container.