Cauliflower Pasta

8 T butter
1 cauliflower head, cut into florets
Coarse sea salt and freshly ground pepper (to taste)
1 pound linguine
10 fresh sage leaves or ½ teaspoon dried sage
2 T fresh thyme or ½ teaspoon dried thyme
1 T minced garlic
¾ cup chopped fresh parsley
½ cup freshly grated Parmesan

Optional: ½ cup breadcrumbs & more Parmesan to serve at the table

Boil large pot of water for pasta. In a large skillet, melt 2 T butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt and sauté for 10 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 5 minutes. Cook linguine in salted boiling water until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
In pasta pot, melt remaining 6 T butter over medium heat. Stir in sage, thyme, and garlic; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine and add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Phyllo Chicken Wraps

This is my version of what I requested
my mom make on Christmas eve every year!!
Wraps

2 cans (12.5 oz) chicken breast
1 can (10.75 oz) cream of chicken soup
1 cup sour cream
Sea salt & freshly cracked pepper to taste
garlic and onion powder to taste
1 package (8 oz) phyllo dough
1 stick (8 oz) butter melted
Thaw phyllo dough at room temperature for two hours or in fridge overnight. Preheat oven to 350 degrees. Drain chicken and shred with fork in mixing bowl. Add soup, sour cream, and seasonings. Carefully unroll phyllo sheets and remove one sheet. (You need to keep sheets covered with plastic wrapper to keep moist or make them very quickly so the phyllo dough does not dry out.) Fold sheet in half and butter top with pastry brush or fingers. (I do this on a plastic cutting board for easy cleanup.) Put a scoop of chicken mixture in middle and carefully wrap up all four sides. Butter top and bottom of wrap and place on buttered cookie sheet. Makes approximately 16 wraps. (I put eight each on a big cookie sheet.) Bake 350 degrees for 15-20 minutes or until lightly brown on top. Serve with rice pilaf and drizzle with sauce.
Sauce
1 can (10.75 oz) cream of chicken soup
1 can milk
Sea salt & freshly cracked pepper to taste
2 T fresh parsley
Heat & whisk all ingredients until smooth.

Capellini Pomodoro with Fresh Mozzarella

3 T extra virgin olive oil
1 T onion flakes
3 T minced garlic
2 cans (14 oz) Italian diced tomatoes
1 t Italian seasoning
2 T brown sugar
salt and pepper to taste
1 oz fresh basil leaves, thinly sliced
1 lb angel hair pasta
12 oz fresh mozzarella, cubed
Shaved Parmesan cheese to pass at table
Place a large pot of water over high heat and bring to a boil to cook the pasta. While the water is coming to a boil, saute olive oil, onion flakes and garlic over medium heat. Stir in tomatoes and season the sauce with Italian seasoning, brown sugar, salt and pepper to your taste. Simmer 5-10 minutes then stir in basil and turn off heat. While sauce is simmering, add salt to boiling water and cook the pasta to al dente. Drain pasta and add to sauce. Add cubed fresh mozzarella and serve! Top with shaved Parmesan cheese.

Honey Lime Chicken Enchiladas

5 T honey
4 T fresh lime juice
1/2 T chili powder
1 t garlic powder
1 t onion powder
salt and pepper to taste
2 large chicken breasts, cooked and shredded
8 flour tortillas
1 lb Colby Jack cheese, shredded
1 large can of green enchilada sauce
Mix the honey, lime juice, and spices together with the shredded chicken. Cover and refrigerate for at least one hour. Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place a scoop of chicken mixture, cheese, and 1 T sauce into middle of a tortilla and roll up. Reserve 1-2 cups of cheese to sprinkle on top of enchiladas. Pour remaining enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until lightly browned and bubbly. I served mine with Mexican rice, corn, avocado, cilantro, sour cream, and salsa. (Can you tell I like sides for my enchiladas?!)

Taco Salad

Taco Salad/Burrito Bars are perfect for entertaining!!

Here is my version of TACO SALAD!
(Adjust amount of ingredients by how many people)
Nacho Cheese Doritos
Lean Ground Beef
Taco Seasoning
Colby Jack Cheese, shredded
Green Leaf Lettuce, torn
Corn
Black Beans
Black Olives, sliced
Roma Tomatoes, diced
Guacamole or Avocados, diced

Pico De Gallo
Cilantro
Lite House Buttermilk Ranch Dressing

Creamy Chicken & Cheese

6-8 skinned chicken breasts

1 can cream of celery soup
1 can cream of chicken soup
1 lb. grated Monterey jack cheese
salt and pepper to taste
1 T parsley flakes
Place chicken in lightly buttered casserole dish (or spray with cooking spray). Salt and pepper chicken and spoon soups over chicken. Bake for 15 minutes at 350 degrees. Remove from oven and sprinkle cheese over chicken. Bake 50 minutes more or until bubbling and cheese is light brown. Serve with rice.

French Bread Pizza

French Bread
Spaghetti Sauce (We used Garlic & Onion Tomato)
Cheese (We used Mozzarella & Colby Jack)
Toppings of Choice (We used Pepperoni, Sausage,
Pineapple, Olives, Onions, and Peppers)

You take the French Bread and cut in half
length wise, then cut in halves or thirds.
If you want thick softer pizza, use as is.
For thinner, crunchier crust, remove inside bread.
Then, fill with sauce, cheese and toppings.
Bake for 15 minutes at 400 degrees!!
ENJOY!! SO EASY!!
And everyone gets EXACTLY what they want!!

The sky is the limit for possible concoctions!!
I think next time I am going to try
Alfredo Sauce, Fresh Mozzarella, Chicken,
Mushrooms, Artichoke Hearts, & Pineapple.

We served the Pizza with a nice Caesar Salad!
The Perfect MEAL!!

EASY Tin Foil Dinners!!

Isabella requested TIN FOIL DINNERS!!
They are so easy and very YUMMY!!

Here is the recipe I used...
(Serves 4 people!!)

Foil and wax paper
1 1/2 lbs ground beef (separated into four balls)
8 garlic cloves, sliced
6 russet potatoes, peeled and sliced
1/2 lb baby carrots
seasonings of choice
(sea salt, cracked pepper, garlic powder,
onion powder, and Italian seasoning)
Ketchup and other sauces

Take two pieces of foil and top with two pieces of wax paper. Spread one ball of meat on the wax paper into the shape of a patty. Season liberally. Take sliced pieces of garlic and poke into hamburger. Cover meat with potatoes and carrots. Season vegetables. Wrap up the wax paper and foil over that. Place foil package on a baking sheet. Bake at 400 degrees for 60-80 minutes. Serve with ketchup or other favorite sauces to dip!!

Sprial Cut Smoked Ham (Barefoot Contessa)

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice


Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Cafe Rio Knock-Off Pork Burrito/Salad

My friend Ashlee sent me this recipe! I hope it's as good as Cafe Rio's! Mmmm!

Pork Burritos/Salad:
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad!

Wild Mushroom Ravioli with Butter and Parmesan Sauce

Wild Mushroom Ravioli with Butter and Parmesan Sauce
2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Chicken Parmesan Bundles

Prep Time:35 min
Total Time:1 hr 5 min
Makes:6 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Almond Chicken Dijon

I thought this looked yummy and easy to make!!

Prep Time:10 min
Total Time:35 min
Makes:4 servings

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Mayo Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped

PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.

MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.

BAKE 20 to 25 min. or until chicken is cooked through (165°F).

Chicken Bowtie Pasta Salad

4 Chicken Breasts cooked
1 Cup Cashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celery stalks
2 pkgs. pasta (bowties and corkscrews)
green onions(as much as you like) I put about 5
1 cup mayo
light house cole slaw dressing (in the refrigerated part by the produce)

chop everything up and add cooked pasta and cooked and shredded chicken. Add dressing just before serving. serve on rolls or crossants or by itself!!

From the kitchen of Kristen Harris

What To Do With That Leftover Holiday Ham!

HAM - NOODLE CASSEROLE
4 oz. noodles 1 can cream of chicken soup 1/2 c. milk 1 tsp. minced onion(I used a small shallot grated) 1 c. sour cream 2 c. leftover ham, cubed or 1" slivers 1/2 c. bread crumbs 1 1/2 tbsp. melted butter 1 tsp. Parmesan cheese 1 1/2 qt. greased casserole. Cook noodles. In bowl, blend soup and milk. Add onion and sour cream. In casserole layer half the noodles, then ham, then sauce. Repeat. Toss bread crumbs with butter. Sprinkle on top. Top with cheese. Bake at 350 degrees for 25 minutes. Serves 6.

Brandon's Sesame Chicken Nuggets

Brandon has been wanting to make chicken nuggets all week so today we made up our own recipe and decided to post it for you all to try!

1 egg slightly beaten
1/2 cup water
1 tsp salt
1/4 cup sesame seeds
1 package of Ritz cracker ground up fine
(I used my blender to mix them)
4 chicken breasts cut in to 1 inch pieces.
Oil for frying

Mix up the egg, water, salt in a bowl
Mix sesame seeds and Ritz crackers together in another bowl.

Drag chicken in water mix and then drag in cracker mix.

Fry in hot oil in pan, 4 minutes on one side and 3 minutes on the other.
Drain on paper towel.

Serve with Honey Mustard or Ranch Dressing for Dipping!
We loved this! Hopefully you will too!

Butternut Squash Risotto

Mindy Powell

4 c chicken broth
1 1/3 c water
2 c peeled, cubed butternut squash
4 t olive oil, divided
1 medium onion, chopped
3 cloves garlic, crushed
1 T fresh sage, chopped
1 T fresh rosemary, chopped
1 1/2 c Arborio rice
1 cup heavy cream
2 c fresh mixed mushrooms, sliced (chanterelle, shitake, porcini, button)
1/2 c freshly grated Parmesan cheese
1/2 t salt
1/4 teaspoon black pepper

In a medium saucepan, combine broth and water; heat and keep warm. In a separate saucepan, steam squash cubes in a steamer basket over boiling water for 10–15 minutes or until tender. Set aside. In a large pot, heat 3 t olive oil over medium heat. Add onion, garlic, sage, and rosemary and sauté for a few minutes. Add rice and stir thoroughly to coat. Add 1/2 cup broth mixture and stir, allowing broth to absorb, about 2 minutes. Repeat, adding 1/2 cup broth at a time, stirring nearly constantly, allowing each addition to absorb before adding another (this takes about 20 minutes total). Meanwhile, heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Add mushrooms and sauté for about 5 minutes. After the last addition of broth, add cream and slowly stir in squash and mushrooms. Add Parmesan cheese and stir. Season with salt and pepper to taste. Serve hot.

Cauliflower Thyme Soup

Cauliflower Thyme Soup
Mindy Powell
2 T extra virgin olive oil

3 T butter
1 large head cauliflower, chopped
4 ribs celery and leafy tops, finely chopped
1/2 medium onion, finely chopped
1 can marinated artichoke hearts, chopped
2 T fresh thyme leaves, chopped
coarse sea salt and coarse black pepper to taste
2 T flour
2 cups chicken broth
1 cup cream or milk
3 T chopped fresh parsley, for garnish
1/2 cup grated Parmesan, for garnish
In a large pot, heat up the olive oil and 2 T of the butter, over medium heat. Add the cauliflower florets and stir. Add celery, garlic, onion, thyme and season with salt and pepper. Cook for five minutes. Add artichoke hearts. Push the vegetables to side of the pot. Melt 1 T of butter on other side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and cream. Bring up to a simmer until veggies are cooked through. Puree soup using an immersion blender. I like to leave it slightly chunky. Garnish with parsley and cheese.

Taco Soup

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 lb hamburger meat
salt and pepper to taste
2 – 16 oz cans kidney beans
1 large can tomato juice
2 large cans whole kernel corn
1 package taco seasoning mix
Garnishes:
Shredded cheddar cheese
sour cream
olives
chopped onions
corn chips (I like Doritos best)

INSTRUCTIONS
In a skillet brown hamburger meat and salt and pepper to taste. In a large sauce pan combine hamburger with kidney beans, tomato juice, corn, and taco seasoning. Bring to a boil and let simmer. Serve with desired garnishes.

Sweet and Sour Meatballs

From the Kitchen of: Jean Marie Andersen

INGREDIENTS
1 lb hamburger
½ tsp salt
1 egg
1 tbsp water
¼ cup flour
1 cup pineapple tidbits, drained
(save juice)
2 tbsp soy sauce
¼ cup brown sugar
¼ cup vinegar
1 red or green pepper, sliced
2 medium onions, diced
1 cup sliced carrots
2 tbsp cornstarch

INSTRUCTIONS
Combine hamburger, salt, egg, water and flour for meatballs. Brown meatballs in frying pan. Sauté until cooked. Remove from frying pan and drain. Drain syrup from pineapple and add water to pineapple juice to make 2 cups liquid. Add brown sugar and cornstarch (mixed together) to liquid and pour into frying pan. Add vinegar and soy sauce. Heat and stir until thick. Cook carrots beforehand until tender. Arrange meatballs, green peppers, onions (I sauté the peppers and onion in the frying pan until tender before I do the sauce) and pineapple and simmer in covered pan for 15 minutes. Serve over rice.