Super Easy Parmesan Chicken

We eat a lot of chciken at our house. It can be challenging to come up with tasty new recipes. And did I mention easy? Easy is always important. This one fits the bill perfectly. It's delicious and couldn't be easier! It's been around for a while, so if you haven't tried it, you really should make it soon!  :)

PARMESAN CHICKEN

The Ingredients.

6 chicken breasts

2 cups Hellman's Mayonnaise

1 cup shredded Parmesan cheese

Seasoned salt

Pepper

Italian bread crumbs

The Directions.

1. Preheat oven to 350 degrees. Spray inside of 9x13 casserole pan with Pam. Rinse chicken under cold water and pat dry. Season both sides of chicken with seasoned salt and pepper.

2. Combine mayonnaise and Parmesan cheese. Spread evenly over chicken, making sure to completely cover each piece. Sprinkle bread crumbs over all.

3. Bake for about 1 hour. This is good reheated as leftovers. 

Layered Mac and Cheese

This is another recipe I discovered on Pinterest. The back story is that it's the favorite Southern comfort food of musician John Legend. He shared the recipe with Martha Stewart. I can see why it's his favorite. It includes generous portions of both Monterey Jack and cheddar cheeses. Evaporated milk creates a creamy texture under the crusty, golden-brown surface. It-is-awesome!

John Legend's Macaroni and Cheese

You can find the original recipe here. 

The Ingredients.

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish

Coarse salt and freshly ground pepper

3 cups elbow macaroni

2 (12-ounce) cans evaporated milk

1/3 cup skim milk

2 large eggs

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

2 (8-ounce) packages extra-sharp cheddar cheese, grated

1 (8-ounce) package Monterey Jack cheese, grated

Paprika, for sprinkling

The Directions.

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

Place 1/2 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/2 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Herb Baked Chicken recipe - for Jan

My friend Jan and I like to talk about recipes. She's a really good cook and I always learn something from her. I told her I'd post this one for her.
This is a favorite recipe in my winter menu rotation. It's funny how certain dishes lend themselves better to certain seasons. This is definitely cold weather comfort food, especially when paired with rice and crusty rolls. It's easy and delicious. The chicken is baked with a savory coating of bread crumbs and Parmesan cheese.

HERB BAKED CHICKEN 
Serves 6 - 8
The Ingredients. 
3 pounds skinless, boneless chicken breasts

1/2 cup fine dry bread crumbs
 (I use Progresso Italian bread crumbs in a can)
1/2 cup Parmesan cheese
 (use the grated Parmesan in the tub)
2 teaspoons parsley flakes

1 teaspoon salt

1/2 teaspoon dried leaf oregano, crumbled

1/2 teaspoon dried leaf thyme, crumbled

1/4 teaspoon pepper

1/2 cup melted butter

butter, unmelted
The Directions.
Combine bread crumbs, Parmesan cheese, parsley flakes, salt, oregano, thyme, and pepper. Dip chicken in melted butter, then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350° for about 1 hour, until chicken is tender.

All-In-One Meal

This chicken casserole is simple, creative and sooo delicious! Flavored with basil, topped with tomato infused breading and mozzarella, it tastes a lot like fresh bruschetta. Although it uses pre-packaged Stove Top, it isn't too preservative-laden. I think it was originally a Weight Watchers recipe.

Bruschetta Chicken Bake
Ingredients:
14-1/2 oz canned Italian diced tomatoes, including juice
2 garlic cloves, diced
6 oz Stove Top chicken stuffing
1/2 cup water
6 boneless, skinless chicken breasts (leave breasts whole or cut into bite-sized pieces)
1 tsp dried basil
Salt & pepper to taste
2 cups Kraft Shredded Mozzarella Cheese
Directions:
Preheat oven to 400. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 c water. Stir just until stuffing is moistened. Set aside. Place chicken in 13 x 9 baking dish. Sprinkle with salt, pepper, basil and cheese. Top with stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

Note: Makes 6 servings, 1 cup each (for those doing Weight Watchers, this calculates to approximately 6 points per serving). I increased the amount of cheese from 1 cup to 2 cups shredded mozzarella.

For Meatless Monday: A Simple Sauce

From The LA Times Top 10 Under-Appreciated Superfoods:
“Did you know that a can of tomatoes is loaded with vitamin C, fiber, potassium and iron? What makes these ruby gems even more special is their rich load of lycopene, a powerful antioxidant that becomes more available to your body when it is cooked. Lycopene has a host of benefits, including inactivating free radicals, protecting against cancer and slowing the development of atherosclerosis which leads to heart disease. Stir canned tomatoes into pasta dishes, soups, stews, curries, casseroles, Mexican dishes and side dishes for delicious, nutritious comfort.”

I use canned tomatoes ... a lot. I especially like Italian diced tomatoes. I put them in soup and pasta dishes, and I use the Southwest diced tomatoes for Mexican dishes. I like them because they have flavorful things added, like oregano, basil and garlic.

When I came across this simple tomato sauce recipe, I was instantly intrigued. Add butter to canned tomatoes to make a rich tasting sauce? Really? But it's a recipe from a very famous Italian cook, Marcella Hazan, so it has to be good! In case you don't know, Marcella Hazan is to Italian cooking in America what Julia Child was to French cooking. Hazan is the godmother of Italian cookbook authors published in the United States. She is widely considered to be one of the foremost authorities on Italian cuisine. Hazan says of Italian cooking in America: "Too much garlic, too little salt." Her simple sauce, with only three ingredients, was brilliant, with a creamy, unexpected richness. I'll definitely be making it again. And again.

Marcella Hazan's Simple Sauce
Ingredients:
1 whole onion, peeled and cut in half (so you see the layers like the rings of a tree)
1-28 ounce can of whole, peeled tomatoes, roughly chopped (from San Marzano if you can find them)
5 tablespoons unsalted butter (this is important; do not substitute oil)
Pasta of your choice
Directions:
I used salted butter, because it was all I had on hand (I also salted my pasta water). Place the onion, tomatoes and butter in a saucepan and simmer uncovered for 45 minutes. Remove the onion (the instructions say to toss the onion, but if you’re like me, you will serve it to your husband with a little salt & pepper; he'll love it). And that's all there is to it. You end up with a light tomato sauce that tastes like something from your favorite Italian restaurant. Serve over pasta with fresh grated Parm.

Note: I used 2-14.5 ounce cans Italian diced tomatoes in place of the whole peeled tomatoes. I also added about 1/2 tsp. of red pepper flakes to my sauce.

Hearty Turkey Chili

Following my new and improved eating plan, I made a big pot of turkey chili yesterday. Jam-packed with beans, this chili is a snap to throw together and packs a nice little "zing!" The house smelled wonderful and I couldn't wait for dinner. And lucky me, I had leftovers for lunch today. Guess what, the chili tasted even better the second time!

Easy Turkey Chili
Ingredients:

1 lb. ground turkey
1 small onion, chopped

1 (4.5 oz.) can chopped green chilies, drained

1 (14.5 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chickpeas, rinsed and drained

1 (14.5 oz.) can dark red kidney beans, rinsed and drained

1 (28 oz.) can Southwestern diced tomatoes, with juice

1 (10 oz.) can RoTel original diced tomatoes & green chilies, with juice
1 (8 oz.) can tomato sauce

2 cups water
1-2 teaspoons chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. red pepper flakes (omit if you don't like spicy)
1/2 tsp. pepper
sea salt to taste (I didn't add any salt)
Directions
:
1. Saute turkey and onion in a fry pan over medium high heat, until no longer pink. Drain off fat.

2. Put all remaining ingredients in a large soup pot, add sauteed turkey and stir to combine.
3. Bring to a boil, reduce heat and allow to simmer. The longer this simmers, the better it will taste.
4. Ladle into bowls and serve with shredded cheese or sour cream.

Quiche ~ it's what's for breakfast, lunch or dinner!

For a nice low carb meal, I recommend this crustless quiche. It's extremely filling and delicious ... ideal for breakfast, lunch or dinner, depending on what you serve with it. A nice tossed salad works for lunch or dinner, while fruit makes it the perfect choice for breakfast or brunch. I should also mention, it's very easy to make. Hope you enjoy it as much as we do.

CRUSTLESS QUICHE
4-5 eggs
3 T. whipping cream (I use skim milk)
2 T. water
Salt and pepper to taste (you probably won't need salt)
Whisk the above ingredients together. Spray corning or glass pie pan with Pam and pour mixture into pan.
Add:
1-2 cups finely shredded cheddar cheese (or Swiss cheese).
What you add next depends on your personal preferences and what you have on hand. You can add any or all of the following options:
Cooked bacon, crumbled
Sliced mushrooms, canned or fresh
Cooked asparagus spears, cut into 1-inch pieces
Broccoli flowerets
Chopped green onion
I like to sprinkle the top with paprika and parsley before I bake the quiche.
Bake for 30+ minutes at 375 degrees.

Soup's On!

The air is crisp and cool. It's soup weather here in Minnesota. I love making soup for supper. The kitchen feels so cozy as it simmers and bubbles on the stove. Since we've become empty-nesters, we eat all our meals at our little drop-leaf kitchen table. This is really healthy soup that's easy to put together. It was good the day I made it but was really awesome by the second day!
Notes: If you're using imported Parmesan, such as Parmigiano-Reggiano, add a piece of the rind to the soup in step 2 for extra flavor. While the soup simmers, brush some slices of country bread with olive oil and toast them, to serve with the hot soup.
6 servings

Spinach and White Bean Soup
Ingredients:
Baby spinach (about 1 lb.)
1 tablespoon olive oil
1 tablespoon minced garlic
1 quart chicken broth
2-3 cups water
3 cans (15 oz. each) cannellini beans, drained and rinsed
1 can Italian-diced tomatoes, including juice
About 1/2 cup fresh-grated Parmesan cheese (see notes)
Salt and fresh-ground pepper
1/2 tsp. dried basil
1/4 - 1/2 tsp. red pepper flakes (optional)
Preparation:
1. Pour oil into a 4- to 5-quart pan over medium heat. Add garlic; stir often until soft. Add broth and 3 cups water. Bring to a simmer; cook, stirring occasionally.
2. Add 1 can drained beans and mash with potato masher. Add remaining beans and can of diced tomatoes. Stir occasionally until hot, 1 to 2 minutes. Add spinach and allow to wilt. Stir in 1/2 cup Parmesan cheese and add basil, red pepper flakes and salt and pepper to taste. Ladle into bowls; offer more Parmesan to add at the table.

A spicy twist for macaroni and cheese ...

I meant to post this recipe on November 2, but then time got away from me and I decided a short "get out and vote" post was in order. I love macaroni and cheese. And this recipe is rich, filling and delicious. There are as many recipes for mac & cheese as there are cooks who make it, ranging from traditional to gourmet, cheesy kid favorites to adult varieties with lobster! I think of macaroni and cheese as one of the ultimate comfort foods! It takes me back to those cozy, happy nights in my kitchen serving it to my sweet little kidlets.

I want to go on record right now and admit I occasionally use a prepared cheese product in my mac & cheese. It tastes good and melts quickly and that's what my cooking is all about: easy and delicious. This spicy recipe is from Southern Living, MARCH 2003 ...

Spicy Tomato Macaroni and Cheese
To tame the spiciness, switch to regular prepared cheese product and milder diced tomatoes and green chiles.
Ingredients:
8 ounces uncooked penne pasta
1/4 cup butter or margarine
1/2 medium sweet onion, chopped
1 (8-ounce) loaf Mexican-style pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream (I used Light Sour Cream)
1 (10-ounce) can diced tomatoes and green chiles, drained (I used Southwest style diced tomatoes, drained)
Directions:
Cook pasta according to package directions, draining well.
Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, blending well. Stir in tomatoes and green chiles and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated. This recipe doubles well.

A nod to Trader Joe's ...

In case I haven't mentioned lately how much I love Trader Joe's and how thrilled I am that they opened a store here in St. Paul, let me do it now! They have great quality, reasonably priced, gourmet-type food items. It's one of my preferred places to hang out. I always get totally inspired when I'm there!

This recipe re-post is a variation on one of my all-time favorite "simple" recipes. It tastes awesome, like you fussed all afternoon, but it couldn't be easier! I used two packages of Trader Joe's fresh jumbo cheese ravioli, and at $2.50 a package, it's a steal. And then their sun-dried tomatoes! Delizioso! There’s a massive depth of flavor here: saltiness, acidity, sweetness and sourness all pinging around in your mouth! It's a culinary explosion!


Cheese Ravioli with Sun-dried Tomatoes and Spinach
2 - 10 oz. pkgs. Trader Joe's Jumbo Cheese-stuffed ravioli
1 jar Trader Joe's julienne sliced sun-dried tomatoes in olive oil
Baby spinach, as much as you want to use
1/2 tsp. red pepper flakes
2 cups shredded Italian blend cheese
Prepare the ravioli according to the package directions. Add spinach to pasta water for last 1-2 minutes so it wilts. Drain pasta/spinach and return to cooking pot. Add sun-dried tomatoes, red pepper flakes and shredded cheese. Toss and serve with shaved Parmesan cheese and red pepper flakes. Fast, easy and delicious!

A tasty twist on chicken and stuffing . . .

As you know, I'm constantly searching for easy recipes. Everyone I know likes good food but they don't like spending hours (days) in the kitchen! I was just reading a cookie recipe in a magazine where the total prep time involved was 27 hours (which included chilling, baking and cooling)! Uh, according to my calculations, that's one entire day plus three hours, whichever way your cookie crumbles! Thinking about all the time involved for those cookies makes me feel faint. I would never give that much of my energy to anything. It's just not in me. I don't think that means I'm a lazy cook, I just know my limitations! This chicken recipe is fast and easy and delicious. It goes together quickly. You can make it more health conscious by using FAT-FREE mozzarella.

Bruschetta Chicken Bake
1-14 1/2 oz canned diced tomatoes
1-2 garlic cloves, minced
6 oz bread stuffing dry mix (I used herb seasoned stuffing mix)
4-6 boneless, skinless chicken breasts
Season chicken with salt and pepper
1 tsp dried basil
1 1/2 cups Shredded Mozzarella Cheese

Preheat oven to 400. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 c water. Stir just until stuffing is moistened. Set aside. Place seasoned chicken in 13 x 9 baking dish. Sprinkle with basil and cheese. Top with stuffing mixture. Bake for 30 minutes or until chicken is cooked through. I thought the stuffing got too brown too fast. I think I would bake it at 350 degrees for 45 minutes, or lightly cover the chicken with foil.

Summer Pasta for Meatless Monday

This recipe arrived in my email a few days ago from Lynne Rossetto Kasper's The Splendid Table. She got the recipe from The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (Rodale, 2010). Copyright © 2010 by Martha Rose Shulman. Whew! I think I gave all the right people credit. It's a great little recipe and I heartily suggest you make it, soon, while the local gardens are bursting with home-grown tomatoes and gorgeous fresh basil! This dish will only be as good as the tomatoes you use. Cherry or grape tomatoes, halved, would also work. The addition of my favorite chickpeas makes this colorful and festive one-dish meal perfect for Meatless Monday or any day!

Summer Pasta with Tomatoes and Chickpeas
4 servings
1-1/2 pounds ripe tomatoes, peeled if desired and finely chopped
2 garlic cloves, minced
Salt and ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon slivered or chopped fresh basil
1 tablespoon extra-virgin olive oil
1 can (15 ounces) chickpeas, rinsed and drained
1/2 pound fusilli or farfalle
1/4 cup (1 ounce) crumbled feta cheese or grated Parmesan

1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.

Advance Preparation: You can make the sauce a few hours before you cook the pasta.
Variations: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas. A can of white cannellini beans can stand in for the chickpeas.

Fresh Tomato Zucchini Pasta

I had some zucchini and tomatoes to use up from a trip to Aldis earlier in the week. It’s a little early for the Great Zucchini Invasion, that scary time of year when people who grow too much zucchini attempt to share it with the rest of the world, (ie) the ones who don't grow zucchini. Now you'll be ready when the zucchini growers start stalking you. Take whatever they try to give you, bring it directly home and make this awesome recipe! I sauted the zucchini and tomatoes with garlic and served it over pasta, always a winning combination. Didn't have fresh basil. I didn't grow any this year and I really miss it. I think I would have liked the sauce to be a little juicier but the flavor was fabulous and I'll definitely make it again.

FRESH TOMATO ZUCCHINI PASTA
4 tbsp. olive oil
4 cloves garlic, minced
2 large zucchini, sliced
8 Roma tomatoes, remove skin and seeds, slice into wedges
1 cup sliced mushrooms
1/2 cup fresh basil (or use 1/2 tsp. dried basil)
1/2 tsp. pepper
1/2 tsp. red pepper flakes
salt to taste
1 box whole wheat spaghetti
Parmesan cheese

In skillet, saute garlic and zucchini in olive oil until tender. Add sliced mushrooms and cook. Add tomatoes and cook about 5 more minutes, or until they wilt. Add basil and seasoning. Prepare spaghetti as directed on box. Place pasta on plate and top with vegetables and cheese. Serve with crusty bread and fresh melon.

Potluck Pasta Salad ...

This is the summer side dish you've been missing and didn't know it! The flavors, the freshness, the COLORS are all perfect! Pasta salad is nothing new but the combination of summertime flavor will make this a family favorite. For a little twist - you can add garbanzo beans or kidney beans to make it your main dish. You can also add sliced pepperoni. Feel free to change it up with different veggies or dressings.

ITALIAN PASTA SALAD
2-16 oz. pkg. cooked rotini pasta (I like to use tricolor pasta, it's so colorful)
2 red peppers, chopped
2 green peppers, chopped
2 cans whole kernel corn, drained
1 jar quartered artichokes, well-drained and chopped
1 jar green olives, drained
1 can large pitted black olives, drained
2 bunches sliced green onions
1 box sliced cherry tomatoes
Sliced banana peppers (pepperocini)
1-4 oz pkg. crumbled feta cheese
Toss with Neumann's Italian dressing. Refrigerate before serving.

The best chicken recipe ...

Calling this the best chicken recipe might be an overstatement. But if you try it, I think you just might happen to agree with me. The chicken smells amazing while it's baking and tastes even better than it smells. Many cultures, particularly Indian, use yogurt every day in cooking. Yogurt is a flexible food that's also high in calcium. The yogurt sauce makes the chicken very moist and tender.

My friend Gail, who is a very special lady, just broke her wrist. Since she's always doing nice things for me, I wanted to take dinner to her and her husband. I made this chicken and added roasted asparagus, a tossed salad and French dinner rolls.

YOGURT CHICKEN
10 skinless, boneless chicken breasts
4 Tbsp. lemon juice
Salt and pepper
Grease 4-quart Pyrex baking dish and marinate chicken in lemon juice, salt and pepper.
Combine:
1 cup Old Home plain yogurt
1/2 cup mayonnaise (I used Miracle Whip)
2 Tbsp. whole grain mustard
2 Tbsp. Worcestershire
2 Tbsp. dried thyme
1/4-1/2 tsp. cayenne pepper (a little goes a long way)
4 Tbsp. chopped chives
Combine and pour over chicken. Spread evenly. Bake at 350 for 1 hour, until chicken is brown (maybe longer). Serves 8-10.

Old-fashioned comfort food ...

This is one of my favorite company dinners, guaranteed to bring rave reviews from your guests. It's easy to put together and economical. I like to serve it with brown-sugar glazed carrots. The bright orange of the carrots really perks up the plated food.
ALPINE CHICKEN
6-8 chicken breasts, skinned and de-boned
Swiss cheese slices
1 can cream of chicken soup
1/2 soup can chicken broth
8-oz. Pepperidge Farm Herb seasoned stuffing mix - CRUMBS not cubes
3/4 cup melted margarine
salt and pepper
Arrange chicken in shallow, greased baking dish. Season both sides with salt & pepper. Lay Swiss cheese slices over chicken to cover. Combine soup and chicken broth in a bowl and blend with a whisk. Pour evenly over cheese. Toss stuffing with margarine; spoon over all. Bake at 350* for 1 hour covered, then for 1/2 hour uncovered.

A saucy supper ...

This is my favorite "go to" supper when I want an easy dinner really fast. I start with a jar of pasta sauce. I like to use Archer Farms Arrabbiata Sauce, a nice spicy red pepper sauce. I add Italian diced tomatoes, juice and all, and sliced mushrooms. Next, I toss in red pepper flakes, black pepper, and basil or oregano. If I have Trader Joe's garlic chicken sausage on hand, I'll slice and saute them and into the sauce they go. While all this is going on, I cook my spaghetti. I use wheat pasta as often as I can.
Saucy Sauce
1 jar pasta sauce
1 can Italian diced tomatoes
1 can salt-free sliced mushrooms, drained
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 tsp. oregano or basil
1 pkg. Trader Joe's garlic chicken sausage, sliced and sauteed
1 box whole wheat spaghetti
Parmesan cheese
Simmer sauce. Serve over pasta and top with additional red pepper flakes and Parmesan cheese.

Easy and Hearty Workday Dinner ...

I got this recipe from Trader Joe's August-September store flyer. It was so easy I'm almost embarrassed to post it. You could make this harder if you wanted to use homemade chili and cornbread. But this was a great fast and easy meal and really tasty just the way I made it. I did make a few changes, like adding the black beans and the kidney beans as well as the spices. I think I'd add corn to the chili next time I make this. Serves 4-6.
CORNBREAD CHILI PIE
Ingredients:
Trader Joe's Turkey Chili with Beans - 2 cans
Trader Joe's Cornbread Mix (prepare with egg, 1/2 cup oil, 3/4 cup milk)
1 can black beans, rinsed & drained
1 can dark red kidney beans, rinsed & drained
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. red pepper flakes (optional)
Shredded Mexican Blend Cheese
Sour Cream
Preparation:
Preheat oven to 350 F
Spread chili in a 9x13 casserole dish. Top with prepared uncooked cornbread mix, bake 25-35 minutes, until cornbread is fully cooked and beginning to brown at the edges.
Serve piping hot and garnish with shredded cheese, sour cream and your favorite chili toppings.

Yet another great pasta recipe ...

Frederico Fellini said,"Life is a combination of magic and pasta." Those are words to live by here at our house! I just made another great pasta dish ... it was delicious and so easy. Next time I make it, I think I'll add a can of mild-flavored cannellini beans for a little extra nutrition. Be sure to drain & rinse the beans if you decide to use them. Recipe from Fine Cooking magazine.
Spaghetti with Garlic and Spinach
INGREDIENTS:
Kosher salt
1/4+ cup extra-virgin olive oil
6-8 large cloves of garlic, peeled, halved lengthwise & thinly sliced
10 oz. baby spinach
1# dried spaghetti (I used whole wheat pasta)
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
DIRECTIONS:
1. Combine oil and garlic in skillet over medium low heat. Cook, stirring often, until garlic becomes fragrant and is just beginning to turn golden, 4-6 minutes. Add spinach, 1/2 tsp. salt and 1/4 tsp. pepper and cook, tossing gently with tongs, until spinach begins to wilt, 2-3 minutes more. Remove from heat.
2. Cook pasta in boiling salted water (check box for directions). Reserve 1 cup cooking water and drain.
3. Return skillet to medium heat. Add drained pasta and 1/2 cup reserved cooking water. Cook for 1-2 minutes, tossing and stirring to combine & blend flavors. If pasta seems dry, add remainder of reserved cooking water and stir. Toss with cheese and season with salt & pepper and serve.

Muy Delicioso!

This was our dinner last night. I discovered the recipe on Simply Recipes (http://simplyrecipes.com). Tom lived in Corpus Christi until he was seven, so he grew up eating hot and spicy. Lots of great ingredients and fresh flavors in this, plus wonderful gooey melted cheese!!! Be sure to let this rest for a few minutes before you serve it; it will hold together better.
Quesadilla Pie
When making this, brush butter on the bottom of the pie pan to keep the tortillas from sticking, and on the top of the last tortilla, for flavor and to help it brown. Don't skip the butter!
Ingredients:
Basic ingredients:
* 4 large flour tortillas (9-10 inches diameter)
* Butter
* 1/2 pound grated cheese, mild or sharp cheddar, Monterey Jack or Mexican blend
Potential filling ingredients:
* 1 can black beans, rinsed & drained
* 1 Tomato, chopped
* 1 can whole kernel corn
* Onions (green onions or red onions, diced)
* Sliced black olives, drained
* Cooked shredded chicken, pork, or beef (I didn't add this)
* Chiles, either from cooked green chiles or chopped pickled jalapenos
* Cumin, pepper and/or chili powder for extra flavor

Method:
1) Preheat oven to 350°. Butter the bottom and sides of a pie pan, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch tortillas).
2) Place one tortilla on the bottom of the buttered pie pan. Sprinkle shredded cheese over the tortilla. At this point, begin to add filling ingredients, and layering the tortillas. Make sure each layer has a generous sprinkling of cheese. I used cheese, black beans, corn and green onion on the first layer. I added another tortilla on top of that with more cheese, chopped tomato, chopped pickled jalapenos and sliced black olives. I also sprinkled a little cumin, pepper and chili powder on this layer. I added another tortilla with more shredded cheese, more black beans, corn, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the top of this tortilla. NOTE: I did not add any meat to this.
3) Cover the dish with aluminum foil. Put in oven for 40 minutes at 350°. Remove the foil and increase the heat to 400°. Bake for another 10 minutes, until the top is lightly browned. Remove from oven. Let cool 10 minutes before serving. Cut into quarters.

Serve with chopped avocados, sliced black olives, green onion, shredded lettuce, cilantro, salsa and sour cream.
Serves 4.