Cajun Chicken Pasta

 2 boneless, skinless chicken breast

2 T olive oil, divided

1 T cajun seasoning

8 oz penne pasta

2 T unsalted butter

3 cloves garlic, minced

1 c heavy cream, or more, to taste

1/2 t lemon zest

1/4 cup freshly grated parmesan 

kosher salt and freshly ground black pepper, to taste

2 roma tomatoes, diced

2 T. chopped fresh parsley leaves

In a gallon size ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side.  Set aside and keep warm.

in a large pot of boiling salted water, cook pasta according to package instructions, drain well. 

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest.  Cook, whisking constantly, until incorporated, about 1-2 minutes.  Stir in parmesan until slightly thickened, about 1-2 minutes.  If the mixture is too thick, and more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. 

Serve immediately with chicken, garnished with tomatoes and parsley, if desired.  

Cafe Rio Sweet Pork

 3 lbs pork shoulder/butt

16 oz coca-cola soda (not diet), divided

1/4 cup water

1 t garlic salt

1/8 t salt

1/4 pepper

1 (4oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Spray inside of a large crock pot with cooking spray.  Place pork roast inside.  Pour 8 ounce of coke (use a measure cup) and water around pork. (It doesn't need to cover roast) Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours or on low hear 8-9 hours.  

Remove pork from crock pot and transfer to cutting board.  Discard liquid from crock pot.  Shred pork with two forks, and remove any fat.

In a blender or food processor, blender the remaining 8 ounces of coke, diced green chilies, enchilada sauce and brown sugar.  Blend until smooth.

Place shredded pork back in crock pot.  Pour enchiladas sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat. 

Serve pork in burritos, salads and tacos.  

Easy Ground Beef Enchiladas

 1 lb ground beef

1/2 white onion, diced

1 1/2 tbsp taco seasoning

1/4 cup water

8 taco size tortillas, flour

2 cups enchilada sauce

16 oz. marbled cheddar cheese

Optional Toppings

sour cream

pico de gallo

diced avocado

diced green onions

preheat oven to 375 degrees F

Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink.  Drain any fat and return skillet to oven.  Sprinkle in the taco seasoning and water.  Stir until combined and water absorbs into the ground beef.  Remove from heat. 

Spread about 1/2 cup of the enchilada sauce on the bottom of a 9X13" casserole dish to evenly coat the bottom.

Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla.  Add about 1/4 cup of the shredded cheese and roll up tightly.  Lay seam side down in the casserole dish.  Repeat until the casserole dish is filled with the rolled enchiladas.  If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.  

Spread the rest of the enchilada sauce over the top of the tortillas, making sure the coat each tortilla.  Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly. 

 Top with your favorite toppings and enjoy!

One Skillet Ground Beef Stroganoff

 1 Tbsp olive oil

8oz. white button mushrooms, slice

2 Tbsp butter 

1/2 onion, diced

1 lb. ground beef

2 tsp. garlic powder

3 Tbsp flour

1 tsp paprika

1/4 cup dry sherry, or beef broth

1 1/2 tsp salt

1/2 black pepper

4 cups dry egg noodles

1/2 cup sour cream

1 to 2 Tbsp freshly chopped parsley

Add the olive oil to large skillet (that has a lid) and saute the mushrooms over medium heat, until tender, about 5 to 6 minutes.  Remove from skittet to plate.

Return the skillet to the stove top and melt the better.  Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through.  Drain any fat and return skittet to stove top.  

Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated. 

Gradually stir in the beef broth, salt and pepper.  bring mixture to a boil and add the egg noodles. Reduce heat to simmer and cover.  Stir often until noodles are tender, about 8 to 10 minutes.  Return the mushrooms to the skillet and stir to combine. 

Stir in the sour cream and freshly chopped parsley.  Serve warm.

PASTA WITH BUTTERNUT SAUCE, SPICY SAUSAGE AND BABY SPINACH

INGREDIENTS

• 11 oz 4 links spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
• Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
• Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
• Serve with additional parmesan cheese on the side if desired.

Best Sugar Cookie

 Ingredients

• 1 Cup unsalted butter, 226 grams
• 1 Cup granulated white sugar, 200 grams
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups all purpose flour

Instructions

Preheat oven to 350° F.

In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Nutrition

calories: 107kcal, carbohydrates: 14g, protein: 1g, fat: 5g, saturated fat: 3g, cholesterol: 18mg, sodium: 59mg, potassium: 14mg, fiber: 1g, sugar: 6g, vitamin a: 164IU, calcium: 17mg, iron: 1mg

Chili Lime Chicken Tostadas

 Ingredients

1 can diced green chilies

4 cloves of minced garlic

1 1/2 T chili powder

3 T lime juice

1 diced medium onion

2 lbs boneless chicken breasts

1 can fat free refried beans, warmed

10 tostada shells

Instructions

Desired toppings such as, shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, and guacamole

Add chicken and onion to slower cooker that is at east 3 1/2 quarts

In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.

Cover and cook on low for 5-6 hours

Remove chicken from slow cooker and shred.  Mix in 1/2 of juice remining in slow cooker to the shredded chicken. 

Spread warmed refried beans on tostada shells.

Top with hot chicken mixture and any other desired toppings.  

Breakfast Casserole

Ingredients

1 lb Sage sausage, browned

1/2 lb. baked, cooked, chopped

8 oz. pre-cooked ham, diced

1 (8oz) packaged crescent roll dough

2/3 (30 oz) shredded hashbrowns cooked and lightly salted

8 oz shredded sharp cheddar cheese, divided

1 cup green pepper, diced

5 oz grape tomatoes, halved

6 large eggs

1/4 milk or half and half

 1t cayenne pepper

Instructions

Preheat oven to 400 degrees, spray a 9x13 baking dish.  Unroll dough and lay flat across bottom of baking dish.  In a large mixing brown combine sausage, potatoes, bell pepper, tomatoes, and 2/3 of cheese.  Evenly spoon mixture over dough.  In a medium bowl whisk together eggs, milk, and cayenne pepper, pour evenly over top of mixture.  Sprinkle with remaining cheese and chopped bacon.  

Bake 40-45 minutes, or until eggs are set, and bottom crust is done.  

Taco Pizza

Ingreadients 

1 lb. ground beef

1 envelope taco seasoning mix

2 (8 oz) cans Pillsbury crescent rolls

1 (16 oz) can refried beans (I used the jalapeño kind)

2-3 cups shredded cheddar cheese  or mexican blend

1/2 cup chopped tomatoes

1/4 cup sliced black olives

 4 green onions, chopped

Instructions

Heat oven to 375 degrees

Brown ground beef and drain.  Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles.  Place in ungreased 11 1/2 inch x16 1/2 inch jelly roll pan or cookie sheet.  Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11-13 minutes or just until golden brown. 

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cook beef mixture, sprinkle with cheese followed by tomatoes, black olives, green onion.  Return to oven for 3-6 minutes until cheese in melted.  Serve immediately.  Makes 12 servings.   

Pumpkin Sheet Cake with Cream Cheese Frosting

 Ingredients

4 eggs

2 cups sugar 

1 cup vegetable oil

1 (15 ounce) can pumpkin puree

2 cups flour

3 t cinnamon

1 t pumpkin pie spice

2 t baking powder

1 t baking soda

1 t salt

Cream Cheese Frosting

1 cup butter (softened)

1 (8 ounce) package cream cheese

2 t vanilla

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees.

Spray a half baking sheet with the non stick cooking spray.

In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.  Slowly add the flour but continue stirring to avoid lumps.  Mix until well combined.  Add the cinnamon, pumpkin pie spice, baking powder, soda, and salt and mix until well combined.  Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes.  or until set and let cool completely.  For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.  Add vanilla and powdered sugar and mix until smooth.  Spread frosting over the cake and sprinkle cinnamon on top if desired.  

Cheesy Hashbrown Potato Casserole-Funeral Pototoes

Instructions

 1 (32 Ounce) bag frozen shredded hashbrowns divided

2 (10.75 ounce) cream of chicken soup

2 cups sour cream

1/3 cup onions (chopped)

1/4 t salt

1/8 t pepper

2 cups shredded cheddar cheese (divided)

Topping

2 cups Ritz crackers (or crushed corn flakes)

1/2 cups butter (melted)

Instructions

Lightly grease a 9x13 inch pan with a no stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl combine the soup, sour cream, onions, and salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.  

Sprinkle 1 cup of cheese over the soup mixture.

Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of the cheese.  

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.  Bake at 350 degrees for 35 to 40 minutes.  

Lemon Zucchini Bread

 Ingredients

1 1/2 cups all purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/4 t. salt

3/4 cup sugar

1 cup shredded zucchini

1/4 cup cooking oil

1 egg

2 T lemon juice

2 T lemon zest

Glaze

1/2 cup powder sugar

1T. lemon juice

1 t. lemon zest

Glaze can be doubled if desired

Instructions

In a medium bowl combine flour, baking soda, baking powder, salt, set aside.

Ina separate mixing bowl combine sugar, zucchini, cooing oil, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to zucchini mixture, stir just until combined.

Spoon batter into greased bread pan.

Bake at 350 degrees, for 50-55 minutes or until golden brown and set.

Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.  

Once cool, combine ingredients for glaze and drizzle over bread.  

One-Pot Cheesy Italian Pasta and Chicken

 Ingredients

8 ounces baby spinach leaves, divided

1 cup (7 ounces) sundried tomatoes packed in oil and italian herbs 

1 large yellow onion, sliced

1 pound uncooked boneless, skinless chicken breast ( cut into 1/2 " bite size pieces)

6 garlic cloves, sliced

1 pound dry linguine

2 t. dried Italian seasoning

2 t. kosher salt

1 t. fresh ground pepper

1/2 t crushed red pepper flakes

5 cups chicken broth

4 ounces fresh parmesan cheese, shredded

Instructions

Combine 1/2 of the spinach with the tomatoes. onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium high heat.  Pour chicken broth over the top. Cover and bring to a boil. 

Cook 7-9 minutes until pasta is al dente (with bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking.  This is going to make the base for out delicious cheese sauce. 

Turn of the heat and add the cheese tot he pasta.  Toss pasta with tongs until the cheese melts into the pasta.  Toss in remaining spinach.

Serve and enjoy.  

Libby's Pumpkin Roll

 

• Ingredients
• Cake
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• Filling
• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)
• 
  
• Step 1
• Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
• Step 2
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts
• Step 3
• Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack
• Step 4
• Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
• Step 5
• Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.