30- minute Valentine's Day Meal: Bow Tie Pasta with Vodka Sauce and Chicken

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~Luciano Pavarotti

I can put an entire meal on the table is less than 30 minutes! You can do it too, and even for Valentine's Day!

Here's my Italian Cuisine menu:

Appetizer:Toasted Ravioli with sauce
Entree:Bow Tie Pasta with Vodka Sauce and Chicken
Side Dish:Buttered peas
Salad:Italian Salad
Bread:Garlic bread
Dessert: Angel Food Cake drizzled with Strawberry Sauce

Hungry yet?

Here we go!


Bow Tie Pasta with Vodka Sauce and Chicken

*1 pkg. skinless, boneless chicken strips
*1 bag Bow-tie Pasta
*3 T. butter
*1 tsp. minced garlic (you can buy it already minced in a small jar)
*1 jar vodka Sauce
*grated Parmesan cheese

Boil pasta according to pkg. directions.
While it boils...

Saute meat in butter and garlic till all pink is gone and meat is just a bit golden. Set aside.
When pasta is done, drain and add cooked chicken . Pour jar of sauce over and stir so heat from pasta warms the sauce. Sprinkle with Parmesan!

TA-DA!

There's your main course. Now, the other dishes are what I call "cheater dishes".

Toasted Ravioli




Purchase a box of frozen ravioli and cook according to pkg. directions.
Serve with a jar of PIZZA sauce for dipping .(I like it better than Marinara for these.)

Sweet Peas with Butter

Drain 1 can sweet peas, put 1/4 stick butter on top and microwave for 3 minutes. Stir.

Garlic Bread
Purchase frozen garlic Texas toast. Add your own grated mozzarella if you like. Bake according to pkg. directions.


ITALIAN SALAD
Purchase a bag of pre-made Italian salad. Add chopped black olives from the can, drained, add a few cherry tomatoes,add some sliced pepperoni and sprinkle with Parmesan.

Angel Food Cake with strawberry Sauce



1 store-bought angel food cake.
1 container frozen strawberries, thawed.

Add sugar to taste to the berries, then drizzle over top of cake. The longer the berries in sauce sit on the cake, you'll get the effect like mine in this pic.


There you have it!

A delicious "optical illusion" of a nice dinner that didn't knock you out, but will knock the socks off your guests when they realize it only took a few minutes to prepare.

If they ask for the recipe, just tell them it's a secret. Then make your family swear to secrecy!


Enjoy~ Everything in Moderation

Honeyed Soy Pork Chops

 

 SO when your youngest son grows up into a fine man, and you have a special dinner for his birthday and ask him what he wants served, if he answers, "Pork chops", then go ahead and make these. They were a big hit to the pork loving people at the table. A little different than regular ole pork chops. Easy to  prepare, too.

You will brown them in the skillet, then bake in the oven, They are very juicy! People will smile.

You will need:

SAUCE:

* 1/2 cup honey                               
* 1/4 cup soy sauce                     

*1 pinch cayenne pepper                                 

*1 pinch freshly ground black pepper, or to taste 
                    

* 4 center-cut boneless pork chops - 1/2-inch thick  
* Canola oil    
* Salt and pepper to taste                                 

  Preheat oven to 400.
              
Mix honey, soy sauce, cayenne, and black pepper in a bowl.  Brush chops with oil on both sides, and sprinkle with salt and black pepper.


 Pour some sauce over and place chops in frying pan and cook on high just till nicely browned on one side. Repeat on the other side. Remove and place in a  greased baking dish. Pour sauce over top and bake for 30 minutes (test for doneness).


Enjoy~Everything in Moderation

Chicken Enchiladas

My friend Tracy made this recipe at a party I attended  several years ago, and it was delicious! She was kind enough to share it with me so I could pass it along.

This is not an authentic Mexican recipe, but a delicious Tex-Mex style dish.

And isn't this baking dish gorgeous? Well, I miss it. My wonderful hubs put it on the stove (which had a hot burner going) and it cracked in two- right down the middle.  😔I miss this dish! 

Give this recipe a  try and put some smiles on some hungry faces.

YOU WILL NEED:

4 cups chicken (cooked and diced)
1 small red onion, chopped (optional)
1 cup shredded Mexican blend cheese
3/4 can enchilada sauce

Mix altogether and fill 8 lg. tortillas and roll up.

Put in a 13X9 baking dish.

Pour another 1 1/4 cup enchilada sauce over top. Sprinkle with mixture of

1/8 tsp. cayenne pepper
1/8 tsp. Cajun spices

Top with 1 cup of cheese.

Bake at 400 degrees for 15-18 min.

Serve warm with sour cream.

Enjoy~Everything in Moderation

A Healthier Chicken (or Turkey) Fettuccine Skillet( a re-post)

(Originally published in 2011)


SO you already know I don't enjoy eating "diet food"....I'm a comfort food sort of gal, and TASTE OF HOME always has recipes I enjoy.

I came across a new cookbook that caught my eye and made me take a chance...
It was a TASTE OF HOME "Comfort Food Cookbook Diet".




Whoa! Stopped me in my tracks!

I bought it and came right home and made the recipe on the cover.

I must confess, I did use FULL-FAT half and half instead of the lighter version but ONLY because it was the only version available in the store, and the weather here is snowy-freezing and I didn't want to go back out on the bad roads (okay, and I like my full-fat half and half).

Anyway, this was VERY good--and I'm sure you could make it either way for the same great results.
Give this one a try!(The book AND the recipe)

You will need:
8 oz. uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
1/4 tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
3/4 cups shredded part-skim mozzarella

Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veggies are tender. Stir in milk, seasoning blend and salt. Bring to a boil.

Mix cornstarch and half and half until smooth; stir into skillet. Cook and stir for 2 min. (or until thick & bubbly); stir in Parmesan just till melted.
Stir in meat. Drain noodles; add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.

A couple of DELICIOUS Ham Leftovers Recipes

I hope everyone enjoyed their Christmas celebration and I hope you were able to enjoy your family and friends as well as DELICIOUS food, as I did!

Here are links to a couple of my previous posts that are perfect for using your ham leftovers.

Both received rave reviews from my bunch!

The first is Pasta Primavera with Smoky Ham (an old Bon Appetite recipe). This is delicious and not heavy - especially good after all the heavy holiday meals. (It is photographed above.)


The next is a simple throw together, Ham/veggie Casserole.



A simple but tasty recipe for mixing up those ham leftovers.

ENJOY~ Everything in Moderation

NEVER-Fail Dressing Casserole (a repost)

When I was younger, I had a hard time getting the perfect texture when I made dressing. It would either be too dry, or too soggy. And the taste sometimes would be too "sage-y" or too bland. Then  I tried this recipe at a church dinner that everyone raved over, and later the cook submitted it into our church cookbook. It is simple to prepare and tastes wonderful! Nothing fancy, just a simple dish that can be enjoyed as the main dish (if using meat) or as a side dish any time of year. This will also impress guests around your Thanksgiving table. It is delicious!

And, no more stressing over the dressing at Thanksgiving. This recipe can be added to your list of things to be grateful for.

So thank you, Mary Darnell, for this wonderful recipe.

YOU WILL NEED:

1 chicken (boiled and de-boned; save broth (If using as a main dish)
*You can omit the meat if using as a side dish. If not using meat, use up to 1 can of chicken broth

2 cans cream of chicken soup
1 small pkg. Pepperidge Farm Dressing with herbs
2 eggs
1 medium onion
3/4 can Milnot evaporated milk
2 stalks celery, diced

DIRECTIONS:

If using meat, boil chicken; save broth and set it aside. Place shredded meat on bottom of a 9x13 baking dish.
Pour soup over meat.

*If not using meat, just pour soup on bottom of pan.

 Mix dressing, eggs, onion, celery and milnot together until well blended. Spoon over soup. Pour chicken broth over all to 1/2 inch of the dish top. Bake at 350 degrees for one hour.

Enjoy ~Everything in Moderation

Mom's Oven Baked Ritzy Chicken

* This is a repost from many years ago. My mom is experiencing some health problems right now and I decided to share this "lovin from the oven" from her . If you were sick and she knew it, she would be lifting up your name to our Creator, praying and believing for your healing. I'm asking the same for her, from you. Her name is Rose. 💗

This is my family's go-to chicken recipe that my Mom has been making for many years.It has a very buttery flavor, and the crust is so good, when no one is looking, I even try to eat the crumbs from the baking pan. Sometimes I do it when people ARE looking because it's that good!

This is easier than frying chicken since you don't have to stand over the stove waiting, then turning each piece. However, often Mom will go ahead and brown each piece in the skillet BEFORE baking it. Which really is the best way to prepare, but to save on time and a little more fat, I just bake them.

I'm not trying to pass this off as a healthy baked chicken recipe, because it's not, however, baking is better than frying, but browning in the skillet is mom's secret before baking....you should listen to my Momma!


If you want to give it a try, you will need:

Chicken- boneless, skinless (see, saved yourself a little fat right there!)
*Cut into strips
1 stick of butter (You may need a little more)
Melt.

1 sleeve RITZ crackers , or more depending on how heavy you like your coating.  (This brand does make the difference- don't substitute.)
Dip chicken in butter, then roll in crumbs. Place on GREASED baking sheet . Pour extra butter over top. Bake a 350 for about 30 minutes.






You'll have to practice moderation.

Now, you can send a thank you note to my Momma!

Italian Green Pepper Chicken and Quinoa

I love to cook, but I'll tell you what I don't love to do...grocery shop. And then load the car, unload the car, put it all away and then wash dishes when it's all said and done. Really, all that extra just takes the fun out of a wonderful hobby of mine.

Since clean-up is necessary, and cooking is fun, I try really hard to at least get out of going to the grocery store unless I MUST.

So, tonight's dinner was the creative expression of my head/heart/hands as I concocted a recipe with ingredients I had on hand. NO GROCERY STORE TRIP necessary!

I had boneless, skinless chicken strips. I had green peppers and onions. I had Good Season' Italian seasoning mix (and you should keep it on hand too because it makes EVERYTHING taste better!)

 I had boxed Quinoa, (I LOVE quinoa! ) If you've never tried it, it can be used in place of rice, but it is healthier and has a slight, nutty flavor.

I had chicken bouillon, garlic and seasonings and butter and I knew I could throw those things together and make a good meal. And I was right. I love when that happens.


SO, here's the new recipe created just so I wouldn't have to go to the grocery store.

You will need:

1 pkg. boneless, skinless chicken strips (cut into bite-size pieces)
1 green pepper, cut into strips
1 onion, sliced
2 T. butter
2 T. olive oil
1 pkg. Good Season' Italian Dressing mix
1 tsp. minced garlic
1 tsp. salt
1 box Quinoa
2 chicken bouillon cubes
2 T. butter
1/2 pkg. of a small bag of sliced almonds.

 I cooked the chopped onion and green pepper in some olive oil and butter (about 2 T. each.). I sprinkled in some minced garlic (about 1 tsp.), added 1 pkg. of Good Season's Italian dressing mix and continue cooking over med. heat.When the veggies were tender, I added the chicken and cooked until browned and no longer pink in the middle.

I prepared the box of Quinoa according to pkg. directions, adding bouillon cubes to the water (makes it taste so much better). I boiled it for 10 minutes.s. I added a little butter to it before I served it. Then I saw a small pkg of sliced almonds, and I added about 1/2 of that. Raw.


To serve, I placed chicken and veggies on top of Quinoa, with a side salad and glazed carrots. It was wonderful! Give it a try!




*Take a pic of your meal if you do. I'd love to see and hear how it turned out for others.

Grilled Hungry Man Pork Chops (an encore presentation)

Here's a great grill recipe to make to delight your Dad for Father's Day--and, if you live in an area that has high heat and humidity (as southern Illinois normally does), this will keep you from using your oven and heating things up even more!

Humidity and I are NOT close friends- I never did like her.

She's cruel.

She zaps my strength, she makes my hair all frizzy and she makes my house unbearable when I want to cook a large meal!

So, when my old enemy rears her ugly head, I let my old friend Mr. Grill do most of my cooking.

I made these delicious and thick-as-a-limb pork chops on the grill and although I only cooked two chops, two of my sons showed up and the chops were so large, it fed all of us!

I served them with some grilled red and green peppers, fried potatoes, and baked beans (from a can warmed up in the microwave- I wasn't about to turn on my oven!)

If you have a hungry man that needs his belly filled and it's too hot in your kitchen, try this delicious dish.

YOU WILL NEED:

2 GINORMOUS pork chops!
Rub with generous amounts of Garlic salt and
pepper to suit your tastes.

Cut up strips of red and green pepper.
Sprinkle peppers with olive oil and salt/pepper and place in foil packet.

Put meat directly on med. flame on grill. Place veges in packet on grill.

Turn meat with tongs when brown, then turn again. Mine took at least 25 on my gas grill because they were so thick, but you may need to adjust the time on your grill.
Actually, I only prepare the food, then take it out to Big Al, and he grills it for me- bless his heart!

When done, arrange peppers around the meat on your serving tray.

Call for your Big Hungry men to come and get it!

The PERFECT Philly Steak and Cheese Sandwich

This DELICIOUS sandwich recipe was inspired by Emeril Lagasse--but of course, I had to tweak it just a bit.

One of THE BEST sandwiches I have ever eaten! EVER! This one you MUST TRY!

This recipe makes 2-4 sandwiches (depending on size of rolls you choose and how much filling you like to add in between.) You'll need to double this recipe even if only two of you are planning to eat it--take my word for it--you'll want to eat TWO!



YOU WILL NEED:

 Fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
*I used Kaiser rolls.

 1 white onion, thinly sliced
 1/2 large green bell pepper, thinly sliced
*I used frozen, chopped green onions and peppers to save time)

 1 teaspoon minced garlic
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper

 Seasoned salt (to taste)
*I added this- was not in original recipe.

 1/2 pound rib-eye steak, very very thinly shaved or sliced
*I used a top sirloin steak and cut it into strips.

 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
*I used provolone

DIRECTIONS:

Heat skillet over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds.Keep on warm.

Sprinkle a generous amount of seasoned salt on the meat slices.Add the meat to the hot pan and cook, stirring until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables.


Take buns (that have been split in half) and lay a slice of cheese on all halves. Broil on low just till cheese melts and is bubbly.


Take out and spoon meat mixture into the buns and serve while warm.



I served mine with roasted potatoes. You can find that recipe here: ROASTED POTATOES


Fantabulous!!!

Enjoy~ Everything in Moderation

Super Moist Tyler Florence Meatballs ( a repost)

I made these meatballs on Christmas Eve last year and served them with pasta for my family and all of them agreed that these were THE best meatballs I've made. My oldest son, who travels all over the country told me they tasted just like the meatballs served in the Fine Italian Restaurants he has frequented during his travels.

The secret to the moistness? Soaking the bread in milk!
The only thing I changed about this recipe, is Tyler makes 10 large meatballs, and I made many small ones.

You can also try them as a meatball sandwich, or serve them with toothpicks as an appetizer for the holidays.

You must give them a try.

YOU WILL NEED:

* Extra-virgin olive oil
* 1 onion, chopped
* 2 garlic cloves, smashed
* 2 tablespoons roughly chopped fresh parsley leaves
* 1 cup milk
* 4 thick slices firm white bread, crust removed
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 1 large egg
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Kosher salt and freshly ground black pepper
* 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
* 1/2 pound mozzarella cheese, cut into chunks
* Leaves from 3 sprigs fresh basil
* 1 pound spaghetti

Directions

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.


Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling.

Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into equal pieces and shape them into nice looking meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Pomodoro Sauce:

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Yield: 4 cups

Enjoy!

Italian Chicken Kabobs ( a repost)

I created this deliciously simple recipe using many of my favorite ingredients that I always have on hand. It was wonderful, and was devoured within minutes of calling my men to the table!

You would have thought my Irishmen were full blooded Italians!

You will need:

Chicken strips- cut into bite size pieces
red bell pepper
green bell pepper
small zucchini
I pkg. Italian seasoning mix
Bottle of Italian dressing (I used East Main Market's Creamy Italian)
(Reserve some for basting)


Sprinkle Italian seasoning on chicken and place in glass dish. Cover with Italian dressing. Marinate for at least one hour.

Cut vegetables into bite size pieces. Sprinkle with Italian seasoning, then cover in dressing, marinate for at least 30 minutes.

Alternate chicken, and vegetables on skewers and grill over med. heat for about 5 minutes on each side, or until chicken is no longer pink. Brush with remaining dressing and let cook for a few more minutes.

Serve with Roasted Garlic Alfredo Rissoto (or your favorite Italian rice recipe).
Garlic bread and an Italian salad are the perfect side dishes to this super easy meal.

Oven Fried Chicken and Biscuits

This one comes from a good ole country cook who lives in Creal Springs, a tiny town here in southern Illinois. NORMA LINDSEY shared this delicious recipe in our COAL COUNTRY COOKIN' cookbook. She is the sister-in-law of one of my cousins and is known for her good southern-style cookin.

This is a simple recipe that is finger-licken good!

Try it and add it to your "comfort foods" file.

YOU WILL NEED:

1/4 cup butter
1/3 cup flour
2 tsp. salt
2 tsp. paprika
1/4 tsp. pepper
2 1/2- 3 lb. frying chicken, cut up
1 can biscuits
2 T. milk
1/3 cup Parmesan cheese
1 tsp. garlic salt (or garlic powder if you'd rather)

Melt butter in 9x13" baking pan. Combine flour, salt, pepper and paprika in a paper or plastic bag. Shake to blend. Add meat 2-3 pieces at a time. Shake to coat. Place meat, skin side down in butter. Bake at 400 degrees for 30 minutes. Turn meat. Sprinkle with salt and bake 15 minutes more. Move meat to one end of pan. Dip biscuits one at a time in milk, then Parmesan/garlic salt mixture. Place at other end of pan. Bake 15-20 minutes longer.

Steak with Mushrooms

SO, my husband calls me from work and says, "Will you cook some steaks with some mushrooms, and I'd like some potatoes and something else really good to go with it, OK?"

So I did what any good wife who runs her own 24 hour family style restaurant from her humble kitchen does...I began cooking his dinner with a smile! :)

Really- I would prefer him to tell me what he wants, because last night I made one of my favorite dinners (kielbasa and sauerkraut) and he ate only one serving (a cook's nightmare!)

SO, if you want to whip up a weeknight steak dinner, here's a good one to try.

I love the crunchy topping on the mushrooms. Very tasty!




Ingredients

* 1 beef T-bone or Porterhouse steak, cut 1 inch thick
* 1 tablespoon butter
* 2 tablespoons dry bread crumbs (I used Italian-seasoned)
* 1 tablespoon grated Parmesan cheese
* 2 1/4 teaspoons steak seasoning blend
* 8 ounces button mushrooms, cut into quarters (drain a can of mushrooms)
* 1/4 cup finely chopped green onions ( I used minced onion)

Directions

Melt 1 teaspoon butter in large nonstick skillet over medium heat; stir in bread crumbs and cheese. Cook and stir 3 to 6 minutes or until lightly toasted. Remove from pan. Set aside.
Press 2 teaspoons steak seasoning evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once.
Meanwhile, melt remaining 2 teaspoons butter in same skillet over medium heat. Add mushrooms, onions and remaining 1/4 teaspoon steak seasoning; cook and stir 4 to 6 minutes or until mushrooms are just tender and lightly browned; keep warm.
Remove bone from steak; carve crosswise into slices. Serve with mushrooms. Sprinkle crumb mixture over mushrooms and steak.

*I served it with boiled potatoes, asparagus (recipe is on my sidebar) and a side salad.




Enjoy!

Cranberry Pork Loin

What a perfect recipe to serve for Christmas!

It is delicious, easy to prepare (only 4 ingredients) and it's made in a crock pot so the tireless cook can attend to decorating, wrapping last minute gifts or visiting with guests.


*NOTE: For a better presentation, I would have warmed up a bit of cranberry sauce in the microwave and drizzled over top right before serving--after cooking for so long, the sauce lost its color and "moved off" the top of the meat. My guys didn't care--they devoured this roast!

YOU WILL NEED:

1 (5-8 lb.) Pork loin
1 can cranberry sauce
seasoned salt
1/2 cup brown or Dijon mustard

Sprinkle roast with seasoned salt to taste. Place in crockpot. Spread mustard over top of pork as if "icing" it. Stir cranberry sauce and pour over top. Cook on high 1-2 hours, then on low for 6 hours (180 degrees on meat thermometer).

*I cooked mine on high the whole time because I needed to serve it earlier--but it led to the meat falling apart--which normally is not a problem, but it doesn't look as good when you plate it.
Delicious!

ENJOY!

It's TOO Easy and TOO Fattening & TOO Good Casserole!

I'll admit it. I love a good ole throw together as much as the next person, but even more so when it "sticks to your ribs" with a creamy cheesy sauce! Obviously, I can't eat this way too much because at this rate, it will be awhile before I ever seen those ribs of mine again! I know they're there--hiding under a layer (or two) of flesh.

I realize Velveeta cheese is frowned upon by snooty foodies, but people, there is NOTHING that says comfort like VELVEETA. No. thing.

So, before you turn up your nose at this simple dish, just imagine the warm creamy cheesy sauce, melting nicely with the Italian flavored meat and soft noodles.

After imagining it, whip some up for yourself. Serve it with a nice fresh GREEN salad with LOW-fat dressing and hop on the treadmill if that makes you feel better. But be prepared...this dish is haunted! I heard it calling my name a time or two after dinner.


YOU WILL NEED:

*1 bag pasta shells (boil and drain)

*1 lb. hamburger.
*Good Season's Italian dressing pkt (to taste--I use A LOT!)
*1 clove minced garlic (optional) Unless you're Italian- it's NOT optional then!
* 8 oz.  Velveeta, cubed ( you can use more...I'll never tell ;)
* Milk (to desired consistency- start with 1/4 cup and go from there)

Brown meat with seasonings. Drain fat. Add cheese and let melt while stirring.
Add shells, then add milk to make desired consistency.

Add to 13x9 baking dish and sprinkle with shredded cheddar cheese.

(I know- it's REALLY fattening, but as Paula Deen would say...I'm not your Doctor, I'm a cook!")
Bake just till cheese melts (350 degrees).

ENJOY!

Chicken Pot Pie

Chicken pot pie...ahhh. This truly is comfort food at its best!
Today was a crisp fall day and I needed a hearty warm meal to nourish my body and soul and this definitely did the trick!

I started to make Paula Deen's recipe, but opted out and created my own.
The sauce is her recipe though. I loved the HEAVY cream factor...yep! It made all the difference!

Come on- give it a try!



YOU WILL NEED:



* 2 pie crusts (your own recipe or Pillsbury)
Lay bottom in a pie plate-crimp edges, set aside.
With top layer, cut out designs with cookie cutters (I used a diamond shape but your favorite shape will do)
Set aside.



Preheat oven to 350 degrees F.

* 4 chicken breast halves, or 2 cups leftover cooked chicken
Add * Seasoned salt and pepper
* 2 tablespoons butter
* tsp. minced garlic

Cook chicken in skillet till brown and cooked through. Cut into bite-size pieces.

2 bags frozen veges of your choice (I used frozen carrots, celery and potatoes with a bit of onion).

Parboil till tender crisp. Drain. Set aside.

For filling:

* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic


In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and stir until thickened. Add vege mixture and cut up chicken. Remove from heat. Add mixture to the pie crust, and then top with a design of your choice for top pie crust. Bake for 30 minutes or until bubbly. *WATCH crust after about 15 min. If it looks brown enough, cover with foil for the rest of the baking time.



Serve warm with a nice salad. Very filling.

Enjoy!
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*BEFORE YOU LEAVE: CLICK HERE to enter my cookbook giveaway!

Simple yet Elegant Filet Mignon

Hey- we all could use a bit of pampering now and then, so I decided today would be BIG AL day. That's my oft neglected husband who quietly stands by as I get myself involved in too many things at times- and he never complains about a house that needs cleaning (actually, he just starts in on it himself!)

I feel as if he has been put on the back burner (pardon the pun) so I vowed to spend a leisurely weekend with him--JUST him. So far so good...

I treated him to a nice supper. Filet Mignon, creamed peas and potatoes, glazed carrots, garlic toast and a salad and his favorite sweet tea!

This was a simple, yet delicious menu that can be served for a special occasion or just serve it when you want to make someone you love feel special.

I love you Big AL!

If you want to give it a try--YOU WILL NEED:

* 2 (8 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
* 2 teaspoons olive oil
* 1/4 teaspoon onion powder
* Salt and pepper to taste
* 2 tablespoons minced shallot
* 2 slices bacon

Directions:

Place oven rack in it's highest position. Set oven to Broil.
Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.



Enjoy!

Leftover Ham recipes

I hope everyone enjoyed enjoyed their Easter Weekend, and I hope you were able to enjoy your family and friends as well as DELICIOUS food, as I did!

Here are links to a couple of my previous posts that are perfect for using your ham leftovers.

The first is Pasta Primavera with Smoky Ham (an old Bon Appetite recipe)Delicious and not heavy. Especially good after Easter's heavy meal. (It is photographed above)


The next is a simple throw together, Ham/veggie Casserole.


A simple but tasty recipe to mix-up those ham leftovers.

ENJOY!

Three Ingredient Thursday- Cranberry Mustard Pork Chops

This little experiment worked out really well. This came from the mind of a bored cook with a nearly empty cabinet right before a food shopping spree, while she was trying to use up some ingredients she had on hand.

I'm bored easily and because my sons are frequent guests at my dinner table, my cabinets get emptied on a regular basis. SO this one was easy to come up with.

Who says cranberry sauce must be a seasonal ingredient? It was wonderful!
You will need :

*Pork Chops ( I like a thicker cut, but your preference will work)
*Dijon mustard
*whole berry cranberry sauce (from the can)
(We won't count S&P and oil for cooking)

Season chops with S & P and brown slightly in skillet in 1-2 T. oil. Brush on mustard and cook on med.heat on stovetop covered for 5 minutes. Turn over and brush other side with mustard and cook for 5 more minutes on Med. High heat while covered. Turn heat to med., till meat is thoroughly cooked and spoon cranberry sauce over top. Heat through.

It's that simple.
Something a bit different for when you're bored and your cabinets are bare.

Enjoy!