Chicken Pesto Lasagna

A bit of a different spin on lasagna...delicious!


Chicken Pesto Lasagna

2 chicken breast, boneless-cooked and cubed or shredded
16 oz part skim container of ricotta cheese
1 box of frozen chopped spinach-thawed
A 3 lb. bag of mozzarella cheese
1 jar of basil pesto (found in the spaghetti sauce aisle)
2 16 oz. jars of marinara sauce
1 1/2 boxes of oven ready lasagna noodles

1.) In a small bowl, mix thawed spinach, ricotta, and 3/4 jar of pesto.
2.)In a greased 9X13 pan, place a thin layer of marinara sauce.  Place noodles on top of sauce. 
3.) Spread thin layer of ricotta mixture on noodles, sprinkle mozzarella cheese and chicken, and end with a little more sauce.
4.) Continue layers until pan is full (about 3-4 layers). 
5.) End with mozzarella cheese on top.
6.) Cover with foil and bake at 375 degrees for 45 minutes with foil on.  Take foil off and cook an additional 10 minutes or until cheese is browned.

Baked Potato Soup

Rainy, windy night calls for some warm and creamy soup!

My hubby says this one is the "best he's ever had."  I thought he was talking about me...but I guess not :)

When he gives the approval, that means it's good.  He's not picky, but he sure is honest!


Baked Potato Soup

3 large potatoes-rough chopped in big chunks, unpeeled
4 cups of water
1 dried bay leaf, lots of salt
2 1/2 cups half and half
6 slices of thick cut bacon, cooked crispy and crumbled
1 medium onion, diced
6 tbs. butter
6 tbs. flour
1/2 tsp parsley
lots of salt and pepper
5 tbs. white wine

1.) Boil potatoes, water, and bay leaf in a saucepan until tender (about 15-20 minutes)
-Do not drain.
2.) Meanwhile, melt butter and cook onions in a large soup pot/dutch oven until softens on low heat.
3.) Mix in flour and cook for 1-2 minutes
4.) Whisk in half and half slowly to prevent lumps.  Allow to thicken on low heat (5 minutes)
5.) Add parsley, salt, and pepper.
6.) When potatoes are done, pour water, potatoes, and bay leaf into half and half mixture. 
7.) Add crumbled bacon and finished with 5 tbs. of white wine (I used chardonnay).  Adjust salt and pepper if needed.
8.) Allow to simmer another 10 minutes on stove before serving. 

Pork Tenderloin with Apple Cider Gravy

Trying to spend a night each week updating my blog.  I do still cook, just can't seem to find the time to write about it!

Here's a great one for fall:

1 or 1 1/2 pound boneless pork tenderloin
2 tbsp olive oil
1 small yellow onion-sliced
2 medium Granny Smith apples (or whatever you love!)- diced, unpeeled
1 cup apple cider
3 tbsp butter
3 tbsp flour
salt and pepper
dried sage (optional)

1.) Heat olive oil in a large dutch oven (be sure it's oven safe) on medium heat
2.) Season pork tenderloin liberally with salt and pepper on both sides.  Sprinkle with sage.
3.) Place pork into dutch oven to sear.  Sear on all sides so that it creates a golden brown color all around. 
4.) Remove pork from dutch oven and set aside.  Turn heat down to low.  Allow to cool for a few minutes.
5.) Preheat oven to 350 degrees.
6.) Melt 3 tbsp. of butter and add apples and onions to soften. 
7.) Add 3 tbsp. of flour, allow to cook for 2 minutes.
8.) Stir in cider and place pork on top of apples, onions, and cider. 
9.) Put lid on dutch oven and bake for 20 minutes or until internal temperature of pork reads 170 degrees.
10.) Allow pork to rest 5-10 minutes before slicing.  Pour cider gravy that is in bottom of pan over pork just before serving.

Serve with your favorite sides!

Grilled Kielbasa and Pierogies

Great summer meal- can be served warm or cold (my husband testifies that it's excellent as a cool salad)

1 box potato pierogies (found with the french fries in the grocery store)
1 package kielbasa
1 1/2 tbs. red wine vinegar
1 1/2 tbs. dijon mustard
2 tbs. olive oil
1/4 tsp. parsley -dried
Pinch of salt and pepper
Tin foil

1.) Grill kielbasa on medium until warmed through and grilled on all sides.
2.) Create a tin foil "pack" by laying one large piece of tin foil down, spraying with cooking spray, and placing frozen pierogies in middle.  Add another piece of tin foil on top and pinch/fold all ends to make a little bag.  Place on grill on medium heat.  Flipping every 5 minutes or so.  The pierogies are done when they have light grill marks (you'll need to open the package to peek.)
2.) Meanwhile in a large bowl whisk vinegar, dijon, and parsley.  Slowly whisk in olive oil to mixture and sprinkle in salt and pepper.
3.) Slice kielbasa into coins.  Toss whole pierogies, kielbasa, and dressing.

Serve in shallow bowls!

Chicken Cordon Bleu Burgers

Ok, trying to back into the swing of things here.  Last week I made a variation of a classic hamburger- patties made with ground chicken. 


1 lb. ground chicken- makes 4 quarter pound burgers or 2 half pounders
salt and pepper
1 tsp. italian seasoning dried
4 slices swiss cheese
4 slices ham
1/4 cup mayo
1/8 cup dijon mustard
4 large bulky rolls

1.) Mix chicken, italian seasoning, salt, and pepper in bowl and form into patties.
2.) Cook on medium grill heat until done (165 degrees)
3.) When almost at temperature, put on cheese and ham to each burger.  Toast buns if desired.
4.) Mix mayo and dijon together and spread on top and bottom of bulkies.
5.) Put burgers on bulkies and enjoy! 

A great, easy summer meal!

Buffalo Chicken Sloppy Joes

Okay, so truth be told, I haven't been cooking too much lately.  What it looks like around my house is more like I nap on the couch and my husband makes dinner (which he's getting pretty good at).  What he doesn't know is that this is all part of my secret training for when baby arrives!

So, no cravings really but I do love spicy food more than normal, and ice cream.

So here it is, a classic American family favorite with spice!

Buffalo Chicken Sloppy Joes

1 lb. ground chicken
2 tbs. olive oil
2 tbs. flour
2/3 cup tomato sauce or ketchup
2 tbs. brown sugar
1 tbs. Worcestershire sauce
1 tbs. red wine vinegar
1/2 chicken stock
1/4-1/3 cup Texas Pete Hot Sauce or Frank's Red Hot Sauce (you decide the amount based on the amount of spice you want)
2 stalks celery, diced

1.) Brown chicken in 2 tbs. olive oil in a large deep skillet on medium heat.
2.) While chicken is browning, mix tomato sauce, brown sugar, Worcestershire, vinegar, and chicken stock in a bowl.
3.) When chicken is browned (do not drain), reduce heat to low, add 2 tbs. flour to pan.  This will help the sauce thicken and to absorb the oil.  Allow to cook 1 minute.
4.) Add sauce mixture and cook until thicken.
5.) Add celery just before serving so it stays crunchy.

Serve on warm bulky rolls.  My husband and I add a little bleu cheese too, fresh crumbled or dressing...whichever you prefer!

Meat and Veggie Spaghetti!

Here's one that is a version of my mom's sauce.  She makes it with turkey burger for a more health conscious version!

1 pound hamburg
3 stalks celery diced
2 small carrots sliced into coins
1 small onion diced
1 small can of tomato paste
1 can diced tomatoes (15 oz)
1 large (28 0z) can of tomato sauce
1 tsp of dried Italian seasoning
salt and pepper

1.) Brown hamburg on medium heat in a large dutch oven. 
2.) Drain the fat from hamburg and add onions, carrots, and celery.  Allow to saute for 5 minutes.
3.) Add can of tomato paste to hamburg and vegetables.  Stir in well so that the tomato paste almost melts into the veggies.  Allow to cook 3 minutes.
4.) Add can of diced tomatoes, tomato sauce, and Italian seasoning.  Mix well, add salt and pepper to taste.
5.) Allow to simmer on low heat for at least 20 minutes, or as long as you need to cook some pasta!


If you prefer a more health conscious version- turkey burger or ground chicken.  Don't eat meat?  Substitute with lots of veggies (mushrooms, zucchini, summer squash, etc.)

Chili for the Hot Summer Months-Burger Style

Okay so I had planned on some kind of a stew last night for dinner, then with it being so hot I changed to something that could be grilled.  What did I decide on?  The best of both worlds!  A chili burger!  By the way, no chili involved here!

1 pound turkey burger
1 pouch chili seasoning of your choice (found in with the gravy)
Fresh bulky rolls
Condiments of your choice

1.) Mix  raw turkey burger with 1/2 of the packet of chili seasoning.  If you like more heat, you can put in more!
2.) Mix well (so you don't get pockets of seasoning) and form 2 half pound patties or 4 quarter pound patties.
3.) Grill on medium heat until thermometer reads 165. 
4.) Top with your favorite condiments.  Cheddar cheese, lettuce, and sour cream sounds perfect to me!

Cajun Comfort Food

Okay- so I got this one from the cookbook but thought it was too spicy for my taste so I made it my own by changing some things.  My husband would say that he can never cook the same recipes I do because I always change them and don't write it down or I just change as I go and don't remember what I did!  I would tell him to read my blog :-)

Chicken Piquant

3 pounds of chicken cut in 1 inch chunks (I used boneless breasts and thighs for the light and dark meat, you could use one or the other though)
2 tsp chili powder
1 tsp cayenne pepper
2 tsp salt
2 tsp paprika
1 tsp black pepper
1 cup flour
1/2 of a green pepper-diced
1 small yellow onion-diced
1 tbs. minced garlic
5 plum tomatoes-diced
14 oz. can stewed tomatoes
4 cups chicken broth
2 tsp. parsley
2 dried bay leaves

1.) Heat 3/4 cup vegetable oil in a large dutch oven on stove.
2.) Mix flour and cayenne, paprika, salt, chili powder and black pepper in a large bowl.  Toss chicken in mixture so every piece is coated.
3.) When oil is hot, cook chicken in batches (2-3 batches) until they are golden brown. Put chicken on a plate to the side.  They do not have to be cooked through-they will cook more later.
4.) When chicken is done, turn the burner to low and take the remaining flour and spice mixture and add to the oil making a rue (this will help the sauce thicken).  Cook STIRRING CONSTANTLY until it turns the color of peanut butter.
5.) Add onions, green peppers, and garlic.  Cook 2-3 more minutes. Stirring constantly. 
6.) Add tomatoes (canned and fresh), chicken, chicken broth, parsley, and bay leaves.  Bring to a simmer.
7.) Let simmer for 45 minutes, chicken should pull apart with a fork and the sauce should be the consistency of gravy.
8.) Serve over rice.

I'm planning on using the leftovers in tacos or enchiladas-yumm!

Pasta Salad on a Stick

Coined "Pasta Salad on a Stick" by my husband's family, I thought I'd share.  Heads up, not a good appetizer for a hot, sunny day.  Much better as a cold appetizer, kept cold! 

1/2 bag tri color tortellini (in frozen pasta section)
1 bottle zesty italian dressing
1 pint of grape tomatoes
3-4 thick slices of salami -chunked
Toothpicks

1.) Boil tortellini until al dente (just slightly under cooked)
2.) Drain tortellini and put in large bowl.
3.) Add salami and tomatoes and add italian dressing until just coated.
4.) Let marinate a few hours.
5.) Using toothpicks, stick tortellini on first, then salami, then a tomato on the end.
6.) Continue until all ingredients are gone. 

Stroganoff

One of my all time favorite dishes and it is so easily adaptable for vegetarians!

1 pound lean ground beef
1/2 of a medium yellow onion-diced
2 envelopes of brown gravy mix
1 1/2 cups water
1/2 cup of  fresh mushrooms sliced (whatever looks good or is cheap at the store)
1/2 cup sour cream (low fat or fat free if you so desire!)
Egg noodles

1.) Clean mushrooms by gently wiping them with a damp towel.  Do not rinse mushrooms-they are like little sponges!
2.) Brown beef, onions, mushrooms in large high sided skillet.
3.) Add two brown gravy envelopes and water.  Let simmer until thick like gravy.
4.) Take off the heat and stir in 1/2 cup sour cream. 
5.) Serve over egg noodles. 

For those that don't eat meat- add an extra variety of mushrooms or other vegetables. 

Chicken Sausage Gumbo

So, this time of year for teachers is out of control.  Placements, meetings, grades, more meetings.  Oh wait, and a graduate course! Stretch is a million different directions when you only really have one you want to go in.  For me, that direction is in the kitchen and then to bed.  Lately, the bed has gotten most of my attention so I haven't been cooking too much.  At least not anything of interest for sharing.  So, I've got some catching up to do! 

Tonight comforting rainy day meal: Chicken Sausage Gumbo.

For those of you that think sausage is all gross and fatty.  Try out chicken sausage-made from lean chicken breast and thighs, organic, lots of different flavors, and no more expensive then regular pork sausage.  Found right in the sausage section.

1 package of 4 chicken sausage sliced (I chose Chorizo Chile, but there are many to choose from!)
1 small yellow onion diced
3 tbs. butter or olive oil
1 can diced tomatoes with green chiles
1 can red kidney beans (drained and rinsed)
1 cup jasmine rice
1 cup water
1 tbs. chili powder
salt and pepper to taste

1.) Saute sliced sausage, onion, and butter until soft in large dutch oven or soup pot.
2.) Add tomatoes, chili powder, beans, and water.  Bring to a boil.
3.) When mixture is boiling, add rice.  Stir.  Turn heat on low and allow to simmer for 20-25 or until rice is tender. 

Cornbread would be a good side, but we had biscuits because there was no cornbread to be found!

I'm back!

Phew, it has been a crazy few weeks. My husband was away for a week and it sure stinks to cook for one person.  Then I had lots of entertaining to do so wasn't really feelin' the whole cooking thing.  But I'm finally on vacation and able to do some cooking! 

This one is courtesy of my mom (aka Momma Bear).  Super cheap too!


Country Style Pork Ribs in BBQ sauce

1 bottle of your fave BBQ sauce (or make your own--see recipe below)
1 yellow onion-sliced
2 country style pork ribs (bone-in or boneless)

1.) Put half BBQ sauce in bottom of slow cooker, dilute with about 1/2 water--to prevent burning
2.) Add pork
3.) Layer onions and remaining BBQ sauce on top
4.) Cook on low, 8 hours

Homemade BBQ sauce:
1 1/2 cans tomato sauce
2 tbsp vinegar
2 tbsp brown sugar
1 tbsp chili powder
Lots of fresh black pepper

Simmer in sauce pan until deep red!

This is a great one to cook when you'll be on the go all day, makes your house smell great!  Plus the BBQ sauce thickens with the pork and makes a great "gravy" to go on mashed potatoes...little corn and biscuits on the side, yum!  I think I should have been born in the south...

I'm on a roll!

Not dinner rolls either.  It must be because I haven't been in my own kitchen in over a week, or that my husband will be away for work all next week.  I'm trying out lots of new things!

Tonight-Mexican Pizza.  This recipe is totally an easy, hardly any clean up type.  It reminds me of a friend from work (A.J.) because we are always discussing how much we love meals that take only a few minutes.  So here it is!

Burrito size flour tortillas (you could use whole wheat too)
Cheese of your choice (I use the one labeled Mexican-it's a blend)
1 can Refried beans
Sliced black olives
Diced tomatoes
Shredded Lettuce

Use a large skillet to make a plain quesadilla with cheese.  A non stick skillet works best and you shouldn't even need to spray or butter the pan.
Once browned on both sides, take quesadilla off onto a cutting board.
Add your toppings and cut like a pizza!

You could have more toppings than what I've listed, guacamole, salsa, sour cream, green peppers, jalapenos, whatever you like!  And for those of you that have children, you can let them top their own "pizza"

Welcome Home Meal

Finally back at home after a week of dogsitting for my parents while they were on vacation.


So I thought a meal that would make the house smell yummy would be the perfect welcome home gift, especially for my husband who probably hasn't had anything except Ramen Noodles and frozen chicken patties all week. 


Slow Cooker Pot Roast:

4-5 lb. beef boneless chuck roast (I always just look for one that has the least fat -some marbling is good-and says pot roast)
salt and pepper
1 yellow onion-sliced
1 1/2 cups beef broth (you can use chicken too)
3/4 cup beer
2 tbs. cider vinegar
3 tbs. brown sugar
3 tbs. grainy dijon mustard

 Season beef generously with salt and pepper on all sides
In a large skillet with a drizzle of olive oil, sear beef until slightly brown on all sides.
Meanwhile, slice onions and place on bottom of slow cooker.
Whisk in small bowl-broth, beer, vinegar, brown sugar, and mustard.
Place brown beef on top of onions and pour liquid over it.  Put slow cooker lid on and cook 8-10 hours on low. 

You can put carrots and potatoes in slow cooker too, but I'm not a fan of soggy vegetables.  I cook them separately in the oven.  Tonight I'm roasting eggplant, zucchini, potatoes, and carrots in some garlic, thyme, rosemary and olive oil. 

WELCOME HOME!!!

Stuffed Chicken Breast

Have been super busy so haven't really made anything really interesting for dinner that I was willing to share...until tonight!

Stuffed Chicken Breast- (for two)

2 boneless skinless chicken breasts
1 jar of chutney (I like Hannaford's Taste of Inspriation Cranberry Apple Chutney-found in the condiments section)
4 small slices of white cheddar (I just used some leftover of cheddar that was used for cheese and crackers)
3 slices bacon (fried until crisp and crumbled)

-Wash and dry chicken.  Cut a small pocket with a paring knife in each one.  With a spoon, spoon in desired amount if chutney, lay 2 slices of cheddar, and sprinkle some bacon.  If your pocket is too big and ingredients are falling out, secure closed with a toothpick.
-Meanwhile, heat a little olive oil in a nonstick skillet. 
-Sear the chicken breast in pan until golden brown on each side (about 2 minutes each side)
-Finish chicken in 350 degree oven, either in same skillet (if you have an oven safe one) or transfer to a casserole.  Should take 8-10 more minutes in oven depending on thickness of meat.

I served with rice pilaf.  As an alternative to the cheddar, you could stuff with goat cheese or bleu cheese as well.  If chutney isn't your thing, mixing some roasted veggies of your choice would be delicious as well!

A taste of warmer weather!

Fish tacos with mango salsa totally remind me of warmer months to come!  Although it is raining, it is warm and the tacos I hope will transport me to a tropical oasis. 

Beer Batter Fish Tacos:

2 fillets of haddock cut into 3 inch long strips (1 inch wide)
2 cups flour
2 tbs. corn starch
2 tsp. cayenne pepper
2 tsp. cumin
1 tsp. Old Bay Seasoning
12 oz. beer
vegetable oil for frying
4 inch corn tortillas
green cabbage (shredded)
3 tbsp mayo
1 tbs red wine vinegar
1 tsp lemon zest
salt/pepper
mango salsa (can buy in the fresh salsa section in produce)

Oil:
Heat 1 inch of vegetable oil in a deep skillet or saucepan to 350 degrees (or when a drop of batter is dropped in it begins to sizzle. 

Batter:
Whisk together 1 cup flour, cumin, cayenne, and old bay.  Whisk in beer until thick, not runny.

Fish:
Season fish with salt and pepper.  Mix remaining 1 cup flour and cornstarch on plate.  Roll fish strips into flour/cornstarch, then dip in batter.  Place strips in oil until golden brown and they float to the top.

Cabbage:  Mix cabbage, vinegar, lemon zest, and mayo together. 

To serve:
Heat corn tortillas in a dry skillet to warm (don't put in oven because they will be too crispy to fold)
Place one or two strips of fish, cabbage mixture, and a few spoonfuls of salsa. 



Yum Yum Yum!

Thanksgiving in March

Monday night was leftover chicken in tacos, last night was steak alfredo made by my wonderful husband.  The same husband who had a hot bubble bath ready for me when I got home yesterday afternoon...I know ladies, be jealous, very jealous.

Tonight's menu is all about comfort...Thanksgiving in March!

Turkey Tenderloin (found near the chicken breast at the store)

Create a paste with the following ingredients:

3 tbsp butter
1/8 tsp dried rosemary
1/8 tsp dried thyme
1/8 onion powder
1 clove grated garlic (important to grate it so it is paste like...if you mince it will either burn or taste raw)

Rub paste all over the turkey tenderloin and roast at 350 degrees uncovered for 30 minutes or until temperature reads 165-170 degrees. 

Serve with your favorite side dishes from T-day.  I'm having couscous (much to my hubby's dismay) and glazed carrots.

By the way-  My husband's comment from my last blog "Easy peasy-my titles are cheesy"
Maybe I should just write a blog about how to survive living with a man?

Easy peasy--with leftovers pleasy!

Last night was an easy dinner of oven roasted chicken with mashed potatoes and peas.  I do love a good homestyle meal, especially one that makes the house smell delicious! 


Now, I roast my chicken just like it is.  I remove the inside baggy, rinse with cold water, dry with paper towel, and plop into a 9x13 pan.  I don't stuff it, but you can just be aware is makes the cooking time longer.  Sometimes I do stuff with 2 halved lemons, some sliced onions, and some fresh herbs (thyme, dill, rosemary). It gives the chicken a nice lemony flavor, plus when you baste the liquid is infused with all that flavor!   I DO, sprinkle the skin all over with salt and pepper and a drizzle of olive oil.  My husband is a big fan of crispy chicken skin, so this gives it a little extra flavor and crispness! 

Bake at 350 degrees for 20 minutes per pound.  I usually try to buy the chicken with a pop up timer and this week it was on sale!

Garlic mashed potatoes are usually my favorite to make with this meal, but last night we just went for regular Idaho mashed.  Will share the garlic potato recipe another time!

---Best part of last night's meal?  Enjoying a glass of wine and a game of Rummy with my husband while the smell permeated the house!

Last night and tonight

Tonight was dinner out at Miss Portland Diner and a trip to Trader Joe's.  Last night though...yummy stuff!

Steak and potatoes with a twist:

1 pound boneless steak tips  seasoned generously with salt and pepper

Marinade:
1/2 cup red wine (I used pinot, but you could use whatever!)
1 tbs. of grainy mustard
1 tbs. red wine vinegar
1/2 tsp dried basil
1/2 tsp dried sage
2 tbs olive oil
*Whisk all of the above together and marinade for at least one hour.


Grill or roast steak until desired doneness.  160 degrees for medium. 

A good trick for checking meat doneness is to use "feel."   If you hold out your palm and gently poke the inside of your hand in between your index finger and thumb, the soft spot is rare (or sometimes raw).  The further you go towards your thumb and wrist the firm it gets.  That is what meat feels like as well as it cooks.  I have to give props to my husband for teaching me that one!

I roasted 4 large unpeeled potatoes (cut into one inch pieces) at 400 degrees for 30 minutes, turning them occasionally.  The potatoes were just coated with a little store bought basil pesto (found with the spaghetti sauces). 

As an added touch, sprinkle a little feta cheese over the top of everything...Mmmmm.


Enjoy!

Starting a Blog

So, I've been really into cooking for a long time. I have high hopes of opening a seasonal restaurant someday. Seasonal because I want to teach during the school year and cook during the summer when so many yummy fresh Maine ingredients are available!  Until I get to that point, I'm blogging.  I've always said, I'm too modest to blog. I'm too busy to blog.  What will people think?  Well, I'm coming out of my shell because I want to share my adventures with others. I'm all about easy and cheap food.  I don't like to spend a long time using coupons and shopping at different stores. I just like to buy things on sale at one store and make up a recipe from it! I hope you will think it's cool (and that you learn something too!)