Wednesday, May 23, 2012

Tomato and Mozzarella Pasta al forno

Anyone who knows me, knows that I would choose pasta over anything else to eat. I just love a good pasta dish.This one was a treasure to find. Not only is it delicious, but so easy and quick. I can't wait to make it again.

Tomato and mozzarella Pasta al forno


2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan


Directions:Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P.Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish.Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.


*Found on Annies Eats

Monday, May 21, 2012

Sausage and Egg Breakfast Casserole




This was another breakfast casserole I had to make for a crowd a few weeks ago. I've since made it twice more, and it never disappoints. This one is my absolute favorite. I'm a big sausage fan, and the ingredients combine to make such a delightful experience. I could have this for breakfast every day of my life and not get tired of it. It's good stuff!


Sausage and Egg Breakfast Casserole

3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Thursday, May 17, 2012

Cajun Chicken Pasta

I really wish I could take a decent picture of food... it's on my long list of things to do... learn to take good food pictures. But until then, just imagine that the picture is succulent, decadent, absolutely mouthwatering because this dish was all that and more. I just can't even begin to describe the deliciousness of this dish. I am a true pasta lover, and I have had some magnificent pasta in my time, but this dish was so amazing. I was so happy that it was easy and I could make it at home with not a lot of real effort. Sometimes, it's the little things.
You are going to need to double this recipe. Just trust me on this.

Found on Pinterest from Blog Chef

Cajun Chicken Pasta
2 boneless skinless chicken breasts (cut into small strips)
4 ounces linguini (cooked all dente)
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green onion (thinly sliced)
2 cups heavy whipping cream
2 tablespoons sun-dried tomatoes (chopped)
¼ teaspoon salt
¼ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
¼ cup parmesan cheese



Step 1: Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.
Step 2: In a large skillet over medium heat, melt butter. Add chicken and sauté the chicken for 5 to 7 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
Step 3: Reduce heat to low. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Pour over hot linguini and toss with parmesan cheese.

Friday, May 4, 2012

Twix Caramel Popcorn

For Christmas I got an air popcorn popper and I use it all the time. The freshly popped corn is so much better than the microwave junk. My kids love watching which is an added bonus. I have come across quite a few outrageous popcorn recipes and have had so much fun trying them out. This twix popcorn was divine! I have to admit that I skipped the last steps of baking it in the oven. We just couldn't wait that long! Instead I just drizzled the caramel, then stirred in the twix bars and then drizzled with melted chocolate.

Twix Caramel Popcorn


5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
20 "fun size" Twix candy bars, chopped
2 cups semi-sweet chocolate chips, melted-to drizzle over popcorn
Directions
1. Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.
3. Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.
4. Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle popcorn with melted chocolate. Let the popcorn sit until chocolate hardens, about 30 minutes. Store at room temperature in an airtight container.