Creamy Chicken Pasta With Mushrooms and Spinach

INGREDIENTS

4 boneless skinless chicken breast

1/4 cup butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 can condensed cream of mushroom soup with roasted garlic

1 tablespoon Italian seasoning

salt

pepper

1/2 cup half and half

1/2 cup Parmesan cheese

1 bag baby spinach

1 cup mushrooms, sliced

4 slices cooked bacon, crumbled

1 cup mozzarella cheese, shredded

1 pound linguine noodles

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large skillet melt butter over medium heat then add in chicken and garlic. Cook for chicken 5-7 minutes each side, or until each side is browned. Stir in the lemon juice, soup, Italian season, half and half, and Parmesan cheese.

3. Arrange spinach along the bottom of a 13x9 inch baking dish then top with sliced mushrooms. Pour chicken and sauce over the top and sprinkle with bacon then mozzarella cheese.

4. Bake 25-30 minutes.

5. In a boiling pot of salted water cook the linguine noodles 8-10 minutes, or until al dente.

6. Serve chicken on top of pasta.

Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

Broccoli Beef Lo Mein

INGREDIENTS
2 pounds round steak, sliced in thin strips
2 cups onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1/4 cup plus 6 tablespoons soy sauce
16 ounces linguine pasta
2 teaspoons sesame oil
3 tablespoons vegetable oil
6 cups broccoli, chopped
6 tablespoons beef broth
4 tablespoons brown sugar
2 tablespoons oyster sauce

DIRECTIONS
1. In a large bowl mix together 1/4 cup soy sauce, 1 cup chopped onions, 2 minced garlic cloves and 1 tablespoon minced ginger. Add the beef and allow to marinate as you prepare the remainder of the meal.
2. Add the pasta to a large pot of lightly salted boiling water. Cook according to package directions. Drain the noodles, then return them to the pot. Toss them with the sesame oil.
3. In a large skillet heat vegetable oil over medium high heat. Add the broccoli and remaining onion and cook, stirring often for 3 minutes. Add the remaining ginger and garlic and continue stirring while the mixture cooks for another minute. Add the beef and cook it, stirring often, for 5 minutes or until no longer pink. Add the broccoli and beef to the pasta.
4. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Stir in the sauce with the pasta and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through.

Angel Hair Pasta With Chicken

INGREDIENTS
2 chicken breasts, sliced in strips
8 ounces angel hair pasta
1/4 cup olive oil
1/4 onion, chopped
4 cloves garlic, minced
2 cups campari tomatoes, diced
3 tablespoons balsamic vinegar
1 can chicken broth
salt
garlic
pepper
crushed red pepper flakes
3 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-5 minutes or until al dente then drain.
2. Pour olive oil in a large deep skillet over medium high heat. Saute chicken with onions and garlic about 8 minutes or until chicken is no longer pink. Add tomatoes, vinegar and chicken broth and simmer for about 8 minutes.
3. Stir in red pepper flakes, pepper, basil and cooked pasta, tossing with sauce. Simmer for about 5 more minutes and serve topped with Parmesan.

Arroz Con Pollo

INGREDIENTS
2 boneless skinless chicken breasts, cut into 1 inch cubes
2 chorizos, chopped casing removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 cup saffron yellow rice
1 can chicken broth
1/2 cup white wine
1 can stewed tomatoes, chopped

DIRECTIONS
1. Season chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken and chorizo, cook thoroughly about 8 minutes stirring regularly.
3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
4. Add rice and cook 1 to 2 minutes. Stir in broth, white wine, and tomatoes. Stir in remaining salt, pepper, and paprika. Bring to a boil. Cover, and simmer for 20-25 minutes until the rice is cooked.

Mexican Pasta Skillet

I get home from the gym last night around 7:00 only to find the chicken breasts I planned on cooking for dinner were not fully defrosted. Frustrated not knowing what to make for dinner I decide to check my email. Makes total sense right? Well good thing I did because Shannon had emailed me a recipe she saw that made her think of me. Hmm...I kind of have all of those ingredients. Less than a half an hour later dinner was on the table!

INGREDIENTS
1 pound cooked chicken, cut into 1" chunks
1 tablespoon olive oil
2 cups salsa
8 ounces tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup frozen corn
1 cup pepperjack cheese, shredded

DIRECTIONS
1. In a large skillet heat, add olive oil and chicken. Cook about 2 minutes stirring constantly.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.

Santa Fe Chicken Salad

INGREDIENTS
1 head of romaine lettuce, chopped
1 ½ cups cooked chicken
1 can southwestern corn (contains corn, black beans, bell peppers and onion)
2 tomatoes, diced
1 avocado, diced
½ cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
spicy ranch
4 corn tortillas
1 tablespoon vegetable oil
salt

DIRECTIONS
1. Slice corn tortillas in small strips. In a small skillet, heat vegetable oil over medium high heat. Add tortilla strips and cook until they start to brown turning constantly. Remove and drain on a paper towel. Season with salt.
2. In a large bowl mix the remaining ingredients together. Make sure everything is well combined and fully covered in ranch.
3. Serve topped with tortillas strips.

Turkey and Rice Soup

INGREDIENTS
12 cups turkey or chicken stock

5 cups cooked turkey

1 onion, diced

5 garlic cloves, minced

5 stalks of celery, chopped

2 carrots, chopped

1 cup wild rice, uncooked

1 cup white rice, uncooked

olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon rosemary

DIRECTIONS.

1. Coat the bottom of a large pot with olive oil. Saute the onions and garlic about 2-5 minutes, until the onions are translucent. Add the celery and carrots, cook about 2-5 minutes stirring constantly. Stir in spices.

2. Add turkey, stock and rice. Simmer over medium low heat for about an hour, or until the rice is cooked and the vegetables are tender.

Turkey Chili

INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
5 garlic cloves, chopped
1 tablespoon salt
2 teaspoons chili powder
1 teaspoon oregano
2 tablespoon tomato paste
1 chipotle chile in adobo, chopped, plus 1 tablespoon sauce
1 1/4 pound ground turkey
1 1/2 Mexican style beers
2 cans fire roasted diced tomatoes
2 cans kidney beans, rinsed and drained

DIRECTIONS
1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
2. Stir in the tomato paste and the chipotle chile and sauce, cook 1 minute.
3. Add the turkey, and cook until the meat is no longer pink, about 3 to 5 minutes.
4. Add the beer and simmer until reduced by about half, about 8 minutes.
5. Add the tomatoes and the beans, bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
6. Serve the chili topped with your favorite garnishes, cheese, sour cream, onion, tortilla chips or crackers.

Mini Spanish Frittatas

Frittatas are a cheap and easy thing to throw together for breakfast. You can basically use whatever you have in your fridge to switch it up. The standard frittata is made in a large skillet. Making them in muffin tins makes this fun for the kids.

INGREDIENTS
5 eggs
1/3 cup milk
2 chorizo sausages
1 tablespoon butter
3 flour tortillas, cut into bite size pieces
1/2 cup cheddar cheese, shredded
cooking spray

DIRECTIONS
1. Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray.
2. Remove chorizo from casing, form small balls and place in a small skillet. Cook on high heat about 5-8 minutes, or until no longer pink stirring regularly.
3. In another small skillet add butter and flour tortillas. Lightly brown the tortillas for about 5 minutes stirring regularly. Do not allow to burn.
4. Whisk the eggs, milk, pepper, and salt in a large bowl. Stir in the chorizo, tortillas, and cheese.
5. Fill muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is set in the center, about 10 to 12 minutes.
6. Frittatas should come out of the muffins tin easily with a fork or rubber spatula. Serve immediately.

Spicy Pork Burritos

INGREDIENTS
2-3 pounds pork, cut in chunks
5 garlic cloves, minced
½ onion, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ground cumin
1 tablespoon corn starch
3 tablespoons vegetable oil
1 ½ cups Verde salsa
½ cup salsa
pepper jack cheese, shredded
flour tortillas

DIRECTIONS
1. In a large skillet, add vegetable oil, onion, and garlic. Saute on medium high heat until onions are translucent. Add pork. Season with salt, pepper, and cumin and cook until the pork is no longer pink, about 10 minutes. Drain any excess fat.
2. Stir in both salsas and corn starch. Cook on low heat about 10 minutes.
3. On a cookie sheet, place meat mixture and cheese in the center of a flour tortilla. Reserve the extra sauce from the meat mixture. Fold in ends of the tortilla and then sides forming a burrito. Broil in oven for 2-3 minutes until the tortilla turns light brown. Top burritos with extra sauce and cheese and place back in oven for another minute to let the cheese melt.
4. Serve topped with sour cream or guacamole.

Shrimp Fajitas

INGREDIENTS
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Tapatio (or your favorite hot sauce)
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, julienned
2 bell peppers, julienned (two different colors sweetens up the dish and add more color)
flour tortillas

DIRECTIONS
1. In a large Ziploc bag combine the vegetable oil, lemon juice, garlic, garlic powder, onion powder, Tapatio, crushed red pepper flakes, salt, and pepper. Squeeze the bag to thoroughly mix the marinade. Add shrimp. Refrigerate and let shrimp marinade for 15 to 30 minutes.
2. Heat a large skillet over medium-high heat. Add shrimp along with the marinade and cook about 2 minutes or until no longer pink.
3. Add bell peppers and onions. Cook until tender, about 5 minutes.
4. Serve with flour tortillas, sour cream, guacamole or your favorite toppings.

Chili Suizas Bake

INGREDIENTS
3 large poblano peppers
2 tablespoons extra-virgin olive oil
2 pounds ground turkey
1 onion, chopped
1 jalapeno, seeded and finely chopped
4 cloves garlic, finely chopped
12 large or 16 medium to small tomatillos, peeled, rinsed and halved
1/4 cup cilantro, a handful
2 cups chicken stock
2 teaspoons honey
salt
pepper
1 lime, juiced
1/2 cup creme fraiche
3 cups lightly crushed tortilla chips
1 cup shredded Swiss cheese
1 cup shredded Pepper Jack cheese

DIRECTIONS
1. Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 15 to 20 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.
2. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes.
3. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. 4. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
5. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Pepper Jack cheeses.
6. Place under broiler until brown and bubbly. Serve from hot skillet.

Vegetarian Shepards Pie

INGREDIENTS
2 medium/large sweet potatoes, peeled and cubed
6 medium/large white potatoes, peeled and cubed
2 tablespoon olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
green onions

Curried Lentil Filling
3 1/4 cup water
1 bay leaf
1 cup lentils
2 teaspoon Cajun seasoning
1 cup sliced onions
2 cloves garlic
1 cup sliced mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper
1 tablespoon olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds
1 cup bread crumbs

DIRECTIONS
1. Preheat oven 350 degrees
2. Boil sweet and white potatoes 45 minutes. Strain the potatoes, reserve 2 cups of water. Pour 1 cup back into pot and mash potatoes. Add olive oil and seasoning and completely drain.
3. Meanwhile cook the lentils: Bring 3 cups water to a boil, add the bay leaf, lentils, Cajun seasoning. Cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain out any liquid.
4. Saute onions, garlic, mushrooms, broccoli and bell peppers in olive oil in large sauce pan until onions are transparent and limp, about 4 minutes.
5. Add the reserved 1 cup of potato water, nutritional yeast, salt and curry powder and stir until everything is blended in. Add to cooked lentils.
6. Dissolve cornstarch in the remaining 1/4 cup of water and stir it into the lentil/vegetable mixture. Continue to cook for 3 minutes until sauce thickens. Remove from heat.
7. Line the bottom of casserole dish with zucchini rounds. Sprinkle 1/2 bread crumbs on top of zucchini.
8. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread over potatoes. Spoon remainder of mashed potatoes and smooth it out on top. Sprinkle the rest of the bread crumbs and scallions or green onions on the top.
9. Bake for 50 minutes. Let cool for 15 minutes before serving.

(I know it might not be the prettiest picture, it was taken as an afterthought.)

Tuesday's dinner, steak with carmalized onions & garlic, mashies with beef gravy and a caprese red onion salad.

First of all I'm a huge asshole who didn't take a picture even after my husband said are you sure you don't want a picture. But I didn't' because I didn't like the presentation. Yeah I suck I know. This is also another one of those recipes with absolutely no measurements to most of it.

Also the marinade and salad and gravy all tie in so I recommend using my marinade and not your own for this.

Steak
Place on tri tip whole in a large plastic bag add the following (stab it with a knife a few times first)
Balsamic vinegar, umm about a quarter cup
Soy sauce, about the same
5 cloves rough chopped garlic
Lot of pepper
Couple squirts lemon juice
Couple squirts hot sauce
About a tbsp or more of crushed red peppers
about 1.5 cups of water

Allow to marinate on counter for about an hour (on the counter brings the steak to room temperature causing it to be more tender when grilled.)

Throw steak on grill on low heat. I did my outside burners on low and the inside one off. I like to cook slow and steady it taste better and cooks more even.

Mashed potatoes
If you don't know how to make mashed potatoes, I can't help you.

Gravy.
2.5 cups chicken stock
3 beef bullion cubes (I use a lot when its beef because their bullion cubes tend to be less flavorful then chicken.)
Chopped onion, couple tbsp
chopped garlic, couple tbsp
Shit load of pepper
2.5 tbsp butter
2.5 tbsp flour

Bring broth and bullion to a boil and stir until bullion dissolves. Pour into heat safe glass and put butter, onions and garlic in pan and stir over medium heat until bubbly then add in flour and stir until combined and bubbly. Pour broth back in pan, add pepper and stir over high heat until it is almost boiling. Reduce to low heat and stir till it thickens. Keep on low heat and stir occasionally until serving time.

Caramelized onions and garlic
1 Onion sliced into quarter inch rings
lot of garlic sliced
Butter

Throw all this into a pan and allow to saute, being stirred often until onions caramelize. Watch heat level so as not to burn garlic.

Caprese salad with red onions
7 small sweet tomatoes chopped into bite size pieces
1/4 small red onion chopped thin
Basil chopped
about 1.5 cups chopped fresh mozzarella (bite size pieces)
1/2 cup balsamic
couple squirts EVOO
Kosher salt
Pepper

Toss in bowl. Leave on counter to bring to room temp.

When steak is done (about 20 minutes for medium rare) place on cutting board and allow to rest for about 5 minutes. Slice into thin pieces and put on place. Top with onions and garlic. Plate mashies and top with gravy. Add your salad to the side and wala!

Sorry I have no pictures like I said I'm an asshole!