Greek Chicken Pasta

Hi. Don't have much to say about this, except...YUM. It's a hearty Mediterranean dish that I personally left the olives out because I don't really like them, but I kept them in the recipe for all you food lovers. Also, Jason and I decided that it was the best pasta to date AND that it would be really good with steak and/or shrimp besides the chicken...so if you want to substitute the chicken out - those would be good choices! Enjoy~Holly

INGREDIENTS:
*Prep/Total Time: 25mins.
*Yields 5 servings

2 cups uncooked pasta (we used bowtie - penne would be good too)
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 oz.) reduced-sodium chicken broth
3 cups cubed rotisserie chicken (ended up buying an already made rotisserie chicken from Kroger and pulling chunks off to make 3 cups)
1 jar (7-1/2oz.) marinated quartered artichoke hearts, drained
1 cup (4oz.) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 Tbsp. minced fresh parsley

MAKE IT:

Cook pasta according to package directions. (2 cups doesn't look like much, but it makes PLENTY!)

Meanwhile, in a large ovenproof skillet, melt butter; add onions & saute until tender.

Stir in flour until blended; gradually add broth. Bring to boil' cook and stir for 2 minutes or until thickened.

Stir in chicken, artichoke hearts, feta, sun-dried tomatoes, and olives.
Drain pasta & stir into the pan.

Broil 3-4 inches from heat in oven for 5-7minutes or until bubbly and golden brown.
Garnish top with parsley!

~Made by: Holly

Appetizer Crostini

Looking for something new and really enjoying different friend's versions of crostini's, I decided to create a little version of my own.

*Makes about 2 1/2 dozen

WHAT YOU NEED:
1 loaf French bread baguette, cut into 1/2" slices
1lb of ground beef chuck (or can use ground sausage of your choice)
3 eggs
1 cup green onions finely chopped (or if you don't like green onions, use a chopped yellow onion and saute)
Salt, Pepper to taste
Salsa
Shredded Monterey Jack cheese
Sour Cream
Minced fresh cilantro (or parsley if you don't like the taste of cilantro)

MAKE IT:

Preheat oven to 400 degrees

Place bread slices on greased baking sheet

In a large skillet, cook ground beef (or ground sausage) over medium heat until no longer pink; drain & set aside

In a small bowl, whisk eggs, onions, salt and pepper together

In the same skillet cook and stir egg mixture into the beef/or sausage and stir till set

Spread salsa over each bread slice, top with meat mixture; sprinkle cheese on top

Bake in oven for 1-4 minutes until cheese is melted.

Garnish with sour cream and cilantro (or parsley)

YUM!

~Made by: Holly

My Version of Creamy Chicken Penne

Dinner last night was incredible. I'm really thinking that I need to consider culinary school again...I thought about it when I was looking into the Art Institute of Atlanta when I was a senior in high school, but I decided against it at the last minute. Maybe one day...as a second career...or maybe in my next life...but for now, I just like creating for me, my family, and friends...so enjoy - my version and twist on creamy chicken penne:

WHAT YOU NEED: (depending on how much you want to make - I doubled the recipe and made a huge pot because we needed leftovers for lunch the next couple of days because we won't have time to cook with the move coming up)

*the following will make 4 servings, 2 cups each*

2 cups penne pasta, uncooked
3/4lb boneless skinless chicken breast
1/2 cup chopped onions
1 Tbsp. olive oil
1 pkg. (6oz) snow peas (or broccoli, or asparagus- all good)
1 red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. flour
1 1/2 cups milk
4 oz. (1/2 of 8oz pkg.) Cream Cheese, cubed
1/2 cup grated Romano Cheese
1 Tbsp. finely chopped fresh parsley

MAKE IT:

Cook pasta as directed on package. When done - drain and add olive oil to keep from sticking and set aside.

Meanwhile, start to saute onions in skillet, set aside.

Cook chicken in hot oil, add spices (I liked Mrs. Dash Onion & Herb seasoning - I don't like a lot of salt & add some pepper); until cooked done.

Drain oil out of skillet; add back into skillet sauteed onions, with chopped red pepper, vegetable of choice (broccoli, snow peas, or asparagus), and garlic.

Cook and stir 1-3 minutes till vegetables are done to your choice of crispness or till soft (everyone loves their vegetables different textures.)

Remove from heat, and cover to keep warm while making your sauce!

SAUCE: (make sure you have all your ingredients ready - measured out and cubed before beginning; this process cooks fast)

Melt butter in medium saucepan.

Stir in flour until well blended.

Gradually stir in milk and bring to a boil - stiring constantly - cook on medium heat for 2 minutes, OR until thickened; KEEP STIRRING

Add cream cheese, grated cheese, salt & pepper to taste;

cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Remove from heat.

COMBINE:

Add chicken mixture and sauce to pasta; toss to coat.
Top with parsley

*Can also garnish top of pasta with crisp bacon - really makes this dish - I like to preheat oven to 400 degrees; line baking sheet with parchment paper and cook bacon strips for 10-15 minutes until crisp; let the bacon cool for 5 minutes; drain excess grease and crumble bacon!

~Made by: Holly

Quinoa - pronounced "Keen-wah"

I've never heard of Quinoa until Jason introduced me to it recently. A couple of little things I learned recently from history of the Quinoa grain is this: Quinoa was a staple food for many native inhabitants going all the way back to at least 3,000 b.c. The ancient Incas called quinoa the "mother grain" and revered it as sacred and used to sustain their armies, who marched for days eating a mixture of quinoa and fat known as "war balls." In the 1500s, there was a 400-yr decline in the production of it and it became a minor crop, only being grown by peasants for local consumption. It is now widely cultivated for its nutritious seeds, referred to as "little rice" in Peru, Chile, and Bolivia. It's only been grown outside of South America for a short time...in Canada and Colorado since 1980's and mainly found in natural grocery stores, like my favorite grocer Trader Joe's! Quinoa is a grain and a rice substitute for most people and I have fallen in love with it! There are different varieties ranging from ivory to pink to browns and reds, almost black depending on the variety. On a recent shopping trip to Trader Joe's, Jason and I came across organic, gluten free Red Quinoa and we just had to try it! There was this AMAZING recipe on the back of the box and all I can say is YUM!!! I had a lot of fun making it and it is so fresh tasting. So go now - and get these ingredients! It's a MUST try for all...and sit and enjoy on a nice summer day. Jason and I grilled some shrimp to go along with our meal. Quinoa is a wonderful side dish.

Black Bean, Roasted Corn, Avocado Salad with Quinoa

Ingredients:

1 cup Red Quinoa, cooked with broth
2 cups vegetable (or chicken if you prefer) broth
1 - 15oz can black beans, drained & rinsed clear
2 cups roasted corn kernels
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved
1/2 cup red onion, finely diced
3/4 cup Cilantro Salad Dressing (also found at Trader Joe's)
1/2 cup bunch cilantro, chopped
1/4 cup olive oil
1 Lime
Pepper

The recipe:

1) Roast corn on the cob on the grill to make a nice roasted corn. Let cool and cut off the cob and put into a bowl to set aside for the salad.

2) Rise and drain quinoa thoroughly in cold water before cooking.

3) Place 1 cup quinoa and 2 cups broth in a quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed for about 10-15 mins. The grain will appear soft and translucent, and the germ ring will be visible along the outside edge of the grain.

4) While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add pepper to taste.

5) Cut lime in half and squeeze lime juice over top of salad. Add 1/2 of cilantro and gently toss once more and set aside.

6) When quinoa is cooked, toss with olive oil; add pepper to taste (can add salt too, but I prefer no salt). Set quinoa aside to cool.

7) When ready to serve, spread quinoa on a large serving platter and top with black bean, roasted corn, and avocado salad mixture; garnish with remaining cilantro, and other half of lime.

Serves 6 as a side dish.

Enjoy! Here is our creation of it with grilled shrimp skewers:



~Made by: Holly & Jason

Bacon Maple French Toast Cupcakes!

Ok - so everyone loves BACON, right?! I mean, seriously, I could NEVER become a vegetarian or a vegan, but to each your own! The closest I would become and which my husband, Jason, and I are currently trying to work on is becoming a Flexitarian! Yes, that's right...flexitarian. People who have very little meat...but lean more towards the veggies that are SO good for your body and mind and fruits...but who can give up Bacon?! Jason and I love cooking shows and we came across this place in Portland, Oregon called Voodoo Donuts who combined bacon with donuts! What an amazing concept, right? My husband is not very much a "sweets" man, but would prefer having chips over candy. He loves those sweet and salty granola bars. I even have to have something salty to take the sweet out of my mouth so I don't keep eating more chocolate because I LOVE sweets! I really have to watch myself...so for our new flexitarian life we are taking on we do like to indulge in a little bit of amazingness every once in awhile. My husband is the bacon man and I am the sweets girl who loves her french toast! And who doesn't love waffles with bacon?! So when we came across a recipe for these cupcakes; I just HAD to make them and share it with all you wonderful people! So here ya go - enjoy - and make sure you set out at least 2-3 hours to make these because EVERYTHING is from scratch and it does take awhile to make, but well worth it! Your family and friends will be AMAZED! It is a GREAT brunch treat/idea!

The recipe:

French Toast Cupcakes

What You’ll Need:

• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 1 cup sugar
• 1 1/2 cups cake flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup milk, at room temperature
• 1 ½ teaspoon vanilla extract
• 1 teaspoon fresh grated nutmeg
• 1 teaspoon cinnamon
• 3 large eggs, at room temperature, separated
• Maple Buttercream Frosting, recipe below
• Crisp Bacon
• Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan

Directions:

1.) Place a rack in the middle of the oven and preheat to 375 degrees F. I like using the foil cupcake liners best, paper tends to stick too much and I still spray them down with Pam butter spray.

2.) You can use a standing mixer fitted with the paddle attachment (which I LOVE mine and it's easier to use) or you can use a regular mixer (but sometimes you have only so many hands and it makes pouring things in and mixing a little bit more complicated, but you have to do and use what you have!), combine the butter and sugar and mix on low speed until just combined. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

3.) Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

5.) Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

6.) Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. (This always amazes me.)

7.) Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. (This makes the cupcakes SO fluffy and wonderful!) Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 25-30 minutes, depending on your oven (you know everyone's is different! so keep a careful eye on them)

8.) Remove the cupcakes from the oven and cool completely while you make your frosting!

Then you must create some BACON!

Crisp Bacon

Bacon works well for me baked in an oven at 425 degrees on a baking sheet lined with parchment paper. Bake about 8 strips of bacon for 15 minutes, drain grease, and bake another 5-7 minutes, if needed or until crisp. You can do it in a pan, if you prefer. Once complete, set the bacon out and let it completely cool before crumbling into little bits for your frosting! While this bacon is cooling, cook another 12-24 strips of bacon, depending on how many cupcakes you made and leave these whole. These bacon strips are to top off your cupcakes!

Maple Buttercream Frosting

Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes

What You’ll Need:

• 2 Sticks unsalted butter, at room temperature
• 2 3/4 cups confectioners’ sugar
• 2 teaspoons heavy cream, at room temperature
• 3/4 teaspoon maple extract

Directions:

1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 3-5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using about 3 minutes. Take frosting out of refrigerator and mix in the already made crumbled bacon and set aside.

*(IF you plan on making the frosting ahead of time, do NOT make and put in the crumbled bacon before hand because it will get soggy and not taste as good. Frosting may be stored in the refrigerator for 3 days and when you are ready to use it, let it set out until it's soft enough to incorporate fresh made crumbled bacon!)

Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frosting and top with a Crisp piece of Bacon!

Your creation should look like this:

~Made by: Holly