Penne with Spinach Sauce

I watched this recipe on TV Food Network and decided this will be our Good Friday meal. I've also have had several request for some healthy recipes. I thought this would fit the bill since it's whole wheat pasta and has so many vitamins in the spinach. can't wait to make this tomorrow and hope you'll try it too!

Ingredients


1 pound whole wheat or multi grain penne

3 garlic cloves

2 ounces goat cheese

1 ounce reduced fat cream cheese

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 ounces fresh baby spinach leaves

2 tablespoons freshly grated Parmesan, reduced fat

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

http://www.foodnetwork.com/videos/penne-with-spinach-sauce/47011.html

Cucumber Salad

Just had this last night and I could eat it just about everyday! By specail request from my friend Kim, who was looking for "lighter" recipes to compliment her new eating habits and workout routine. Hope you make this Kimberly :)


2 English cucumbers, sliced
1 Vadalia onion, or any other sweet onion, sliced thin
extra light olive oil, to coat
white balsamic vinegar, about 2 tbp.
garlic salt and black pepper to taste. I would guess I use around 2 tsp. of the salt and 1 tsp. of pepper.

This can be served right away or can chill in the fridge if you wish to make it ahead of time.

Here is the vinegar I use:

Party Mushrooms

This is an ideal appetizer or as a steak topper as I used last night. With only 3 ingredients, how could it be any easier!

1 8oz container of whole button mushrooms ( use sliced if adding to a steak or burger )
1 ranch dressing pkg.
1 stick of butter

I combine all ingredients into my mini crock pot and let it sit for 1 hour. You can also use the stove top. Just melt the butter and add dressing packet and mushrooms.

*I would double this recipe for an appetizer.

Midwest Tacos

8 corn tortillas
1 1/2 cups vegetable oil
1 flank steak, grilled with fajita seasoning and sliced thin
2 11oz. cans of pork & beans
1 16oz. container of cottage cheese
2 medium tomatoes, diced
2 cups of shredded lettuce
1 red onion, chopped
1 1/2-2 cups of jack cheese, peppered or reg. shredded

Grill flank steak over med. heat with fajita seasoning, about 8-10 min. each side. Let it rest for 15 min. before slicing. Set aside.Fry each tortilla in oil over medium high heat until brown and crisp, turning once. Layer tacos with steak, beans, cottage cheese, tomato, onion and jack cheese. Top with your favorite salsa.

Corbelli Chicken

So I think we have tried news ways to dress up chicken and last night I came up with a new recipe. I picked one ingredient that I know each person enjoys in my family. A given was Emma with her butter. That girl lives for the stuff ;) Noah loves lemon and for Dan I needed something Italian and chose oregano. Myself, I choose salt and olive oil, the 2 things I can't cook without. I told the kids I was creating in the kitchen once again and needed their honest feedback on the chicken they were about to eat. Since mine are also avid dunkers, I also explained it needed to be consumed before it was drowned in ranch, bbq sauce, what have you. So.....we have a hit! Corbelli chicken will be a repeat for sure. Maybe you'll give it a try or do something similar. Taking your favorite herbs, spices and making your own famous family chicken! I'd love any feedback both here on the blog or in the facebook group on what you think of any of the recipes you try!

4 bone-in chicken breasts with skin
2 lemons
4 Tbsp. of butter
Kosher salt, pepper and oregano to taste

Slice the lemons into rings, (you'll need at least 8) and arrange 4 in the bottom of your roasting pan. Drizzle olive oil onto each chicken breast then add salt pepper and oregano. Cut a small slit at the top of the chicken, under the skin, and add 1 Tbsp. of butter to each piece. While adding the butter make sure to season under the skin as well for full flavor. Once everyone is seasoned and bone side down in the pan, place a lemon ring on top of each piece. You should end up with lemon both underneath and on top of each piece of chicken. Bake at 325 for one hour and serve with your favorite sides.

Signature Slaw

This is hit side dish at all our family gatherings. It's a perfect match with BBQ chicken and some homemade corn bread.

3 bags of shredded coleslaw, without dressing kit :)
1 red pepper, julienned
1 yellow pepper, julienned
1 1/2 cups of light mayo
1/4 cilantro, chopped
3 shallots, chopped
2 garlic cloves, chopped
4 jalapenos, chopped
2 Tbsp fresh lime juice
1 Tbsp malt vinegar
1 Tbsp dijon mustard
1 Tbsp worcestershire sauce

Blend mayo, cilantro, shallots, garlic, jalapenos, lime, vinegar, mustard, and worcestershire sauce in a food processor until smooth. You can also puree them in a blender. In a large bowl combine coleslaw and peppers. Coat with dressing and mix well. Salt to taste and serve. You can make this an hour or 2 before serving and chill until needed.

No Fuss French Dip Sandwiches

I made this a few months back when I was getting back into the slow cooker cooking. As this week has us more busy than usual, I'm busting out the crock pot again. This was a hit with the hubby and kids and couldn't be easier to throw togther. Switch things up and make it your own by maybe adding some bell peppers, different mushrooms, or even the rolls you serve it on. Hope it becomes a staple in your home too.

1 2lb. beef rump roast, I like to slice the roast about 1/4 in. thick before putting in the crock pot. You can leave it whole and then shred at the end too if you prefer.
16 oz. of sliced button mushrooms
1 large white onion, sliced
4 pkgs. of Aus Jus seasoning mix
8 cups of water
2 garlic cloves, smashed
2 tsp. onion powder
2 tsp. black pepper

Put all ingredients in a slow cooker on low for 5 hours. We like to serve ours on steak rolls with some of the cooked onions as well as horseradish. Serve with some fries or salad and your set! We use the sauce in the crock pot for auj jus dipping sauce too. This will make enough for a small army and you may want to half it. I have yet to learn how to make small meals :)

Gnocchi with Vodka Sauce

These potato dumplings are a wonderful alternative to your classic pasta varieties. They hold up to both the lighest and heaviest of sauces. We came across the BEST Italian restaurant while in Chicago and I ordered this dish. While I do not have their particular recipe I do have a vodka sauce that is pretty tasty. Hope you enjoy it!



1 tablespoon extra-virgin olive oil, once around the pan in a slow stream


1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 ounces pasta, such as penne rigate

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

While making the sauce boil water for the gnocchi. It can be found in several areas of your grocery store. It is offered in both the freezer and fresh pasta section as well as shelved by the dry pasta. Cook according to pkg. directions and coat well with sauce. Shave fresh parmesan and top with torn basil.

Ribeye Steaks and Wedge Salad

Yep, that's what's for dinner. We were fooled into thinking Spring was right around the corner and grilling weather would be upon us. Well, then 7 more inches of the white stuff decides to blow in last night. Too bad snow, I'm grillin' some steak!!!

Ribeye Marinade

Place the steaks into a large Ziplock bag . Coat each steak with oive oil,and a few splashes of balsamic vinegar. Salt & pepper to taste. Mince 2 cloves of garlic and add along with 3-4 sprigs of rosemary.

Grill each steak 8-10 minutes per side over med. heat or until your preference. ( Grill with the rosemary as well for added flavor.)

Wedge Salad, or what we call the BLT salad.

1 head of iceberg lettuce, quartered
1 pint of grape tomatoes,
1 small red onion, sliced thin
8 slices of cooked, crumbled bacon
1 bottle of your favorite blue cheese dressing
6 oz crumbled blue cheese
flat leaf parsley for garnish, chopped fine

Arrange wedge on small plate for individual servings or a platter for "family style."  Surround the lettuce with tomatoes and red onion. Drizzle dressing on top of each portion and top with bacon and blue cheese. Garnish with parsley.

Prosciutto Wrapped Melon

This is an appetizer that has "Spring" written all over it. The refreshing sweetness with the saltiness of the prosciutto is a perfect blend. This will be one of my Easter appetizers.

1 cantaloupe, sliced into half inch semi circles
15 slices of prosciutto
3-4 springs of mint for garnish

Wrap each semi circle of melon with one piece of prosciutto. Arrange on platter and garnish with mint. You can aslo use honeydew and cube the fruit and then wrap in prosciutto and make them into fruit skewers. This works well if you're having an outdoor gathering.