Creamy Tomato Pasta Bake

One of the pasta restaurants around me reworked their menu a while ago and did away with one of my favorite dishes. It wasn't a perfect dish at the restaurant, but it was something different than the pasta normally offered.  I decided rather than letting it go, that I might as well try to make it myself.  Be aware if you make this recipe that it makes a very full casserole dish, so it will probably be enough pasta for a family.  It has a bit of something for everyone, though, so I really recommend it.

Serves 4-6

1 package cheese tortellini, enough to serve 4
1 cooked chicken breast, cut into bite-sized piece
1 Italian turkey sausage link, cooked and cut into thin coins
1 1/2 cup marinara
1 cup milk
2 tablespoons flour
Salt, pepper, and garlic salt to taste
1/4 cup Parmesan cheese
1 cup Italian six-cheese blend

1. Preaheat oven to 350 degrees and grease a 2-quart casserole dish.
2. Cook tortellini according to package directions, undercooking slightly.  Drain well.  Place pasta in a greased casserole dish with the chicken and sausage, stirring well.  Stir in marinara and smooth top.  Set aside.
3. In small saucepan, whisk flour and milk together.  Set on medium heat and cook, stirring constantly, until mixture simmers and thickens.  Stir in salt, pepper, and garlic salt to taste.  Remove from heat and stir in Parmesan cheese.
4. Pour creamy Parmesan sauce evenly over pasta-tomato mixture.  Do not stir.  Sprinkle evenly with six-cheese blend.
5. Bake pasta dish for 30 minutes or until sauces are bubbly and cheese on the top is browned.  Serve immediately.

Greek Chicken Salad Pizza

For a quick weeknight meal that has some redeeming nuritional value, salad seems like a good idea.  I like salad, but I never seem to like it enough to make it an entire dinner unless it's a dinner I'm not making.  This meal is a good compromise between filling and salad.  One thing I can say, though, is that the pizza itself doesn't have a ton of flavor without the salad and the salad on it's own is very strong, so I would recommend eating them together.

Serves 3-4

1 tube pizza crust
Garlic salt
3/4 cup feta cheese crumbles, divided
1/2 cup grilled chicken pieces
1 Roma tomato, sliced very thinly
1/4 cup sliced black olives
1 cup mozzarella cheese
1 tablespoon lemon juice
1 tablespoon olive oil
4-6 cups salad

1. Preheat oven to 425 (or the temperature called for on the tube of pizza crust). Grease a jellyroll pan.  Using your hands, spread out the pizza crust as thinly as you can without it tearing.  I ended up with something that covered almost all of the jellyroll pan.  Sprinkle sparingly with garlic salt. Bake pizza crust for 10 minutes.
2. Remove hot pizza crust from the oven and sprinkle evenly with 1/2 cup feta.  Top feta with chicken, tomato, and black olive, trying to make sure the toppings are evenly distributed.  Sprinkle the pizza evenly with the mozzarella cheese and return to the oven.for 10 minutes or until cheese is melted and browned.
3. While pizza is baking the last time, whisk lemon juice and olive oil together in a large bowl.  Add salad and toss well.
4. When pizza is done baking, remove it from the oven and cut into 4-6 pieces.  Let sit a couple of minutes, then place a piece of pizza on a plate and top with salad.  Sprinkle remaining feta cheese on top of the salad on the plate. Eat immediately.

White Chili

I don't really remember when I first had white chili, but I seem to recall having a fantastic bowl of it in a restaurant at some point when I was a teenager and thinking that I needed to learn how to make it.  No recipe that I tried could replicate the depth of spice and flavor that I wanted, so I ended up embellishing a number of recipes and concluding with this one recipe.  I can never decide if the taste or the smell is more fantastic, since the smell seems to seep into every room of the house and even outside.  The taste, however, is really something extraordinary.

Serves 6

1 tablespoon olive oil
3 cloves garlic, minced
1/4 onion, minced
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 small can chopped green chilies, drained
1 can navy beans, rinsed and drained
4 cups chicken broth
1/2 teaspoon garlic salt
1/4 teaspoon salt
Ground black pepper
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/4 cup flour
1 cup milk
1/4 cup sour cream
Shredded Jack cheese and tortilla chips, for serving

1. In dutch oven or stock pot, saute garlic in olive oil until fragrant.  Add onion and saute until translucent.  Add chicken and saute until chicken is evenly browned, about 5 minutes.  Stir in chilies and beans, then broth. Measure spices into mixture and stir well.  Bring mixture to a simmer, cover, and let simmer for 15-20 minutes or until chicken is tender.
2. In small bowl or measuring cup, whisk flour and milk together.  Stir milk mixture into simmering soup and stir well.  Return mixture to a simmer to thicken.
3. Remove chili from heat and stir in sour cream.  Serve with desired stir-ins.

Slow Cooker Turkey Breast

I had baking and other things to do yesterday, so I decided that something in the slow cooker was in order.  In looking at slow cooker recipes online, I happened upon one that was for a turkey breast.  I thought it would be far enough away from Thanksgiving to have turkey.  I decided to make it more-or-less how I would make a turkey for Thanksgiving, herbs and all, and was impressed by the results.  The turkey was moist and had a good flavor, just without the oven being tied up for hours.

Serves 4

1/2 onion, cut into pieces
2 sprigs fresh thyme
9-10 fresh sage leaves
1/2 teaspoon garlic salt
3 cups water
2-3 lbs turkey breast with bone and skin
Salt and pepper to taste

1. Scatter onion pieces over bottom of slow cooker.  Add thyme, sage, garlic salt, and water.  Place turkey on top of this and season with salt and pepper.
2. Cook turkey on low for 7-8 hours.  Remove from slow cooker carefully, as turkey will likely fall apart.  Cut into pieces to serve. 
3. If desired, reserve broth for another use.  Use a slotted spoon to remove onion pieces and herbs, then pour broth into a container and refrigerate for up to 5 days.

Chicken Marsala

This is one of those dishes that I love, but I never order at restaurants.  I like the way that I make it and apparently not many other ways.  It's not a terribly difficult meal, but it tastes pretty fantastic.

Serves 4

1/2 tablespoon olive oil
1/2 tablespoon butter
3 cloves garlic
1/4 cup minced onion
1 1/2 cup sliced baby portabella mushrooms
4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon dried marjoram
Salt and ground black pepper to taste
2/3 cup chicken broth
1/4 cup marsala wine
3 cups farafalle pasta

1. Put water on for pasta.  Leave to heat while you complete the rest of the steps.
2. Heat oil and butter in a skillet with a lid.  When butter melts, add garlic and onions.  Saute until they just begin to turn golden, then add mushrooms.  Continue sauteing until the mushrooms put off liquid and garlic and onions are soft.  Remove from skillet and set aside.
3. On small plate, mix marjoram and flour.  Dunk chicken breasts in flour mixture until evenly coated.  Saute coated chicken breasts in skillet until golden brown,flipping as needed.  Top chicken with garlic mushroom mixture.  Reduce heat to low.  In measuring cup, combine broth and wine.  Pour broth wine mixture over chicken and cover skillet with lid.  Simmer for 20-30 minutes.
4.  While the chicken is cooking, cook the pasta until it is slightly undercooked.  After chicken is done, remove from skillet but leave liquid.  Toss pasta with liquid in skillet and bring pasta to a simmer in sauce.  Remove skillet from heat.  Serve pasta with chicken breasts.

Chicken and Dumplings

This recipe was developed last year, when we decided that chicken and dumplings were pretty Southern.  I think it is one of the few recipes that I invented that has not changed since I started making it. To me, it is perfect just as it is.

Serves 3-4

1 onion, quartered
2 carrots, quartered (or about 15-20 baby carrots)
1 stalk celery, cut in half
2 cloves garlic, cut in half
2 slices of lemon
3 lbs chicken thighs with bones and skin, skin removed
2 1/2 cups chicken broth
1 cup water
1 bay leaf
2 sprigs fresh thyme
1/2 teaspoon garlic salt
Salt and ground black pepper to taste
Extra water as needed

2 cups flour
1 teaspoon salt
Dash ground black pepper
3 tablespoons shortening
1/4-1/2 cup cold water
Extra flour, for rolling

1. Place onion, garlic, celery, carrots, lemon, and chicken thighs in large stock pot.  They can be stacked.  Pour chicken broth and water over top.  Add thyme, garlic salt, and bay leaf.  Stir to distribute, cover, and heat to a simmer.  Simmer on low heat for at least an hour or until chicken is tender.
2. Remove vegetables, bay leaf, thyme, and chicken from pot. Discard vegetables and herbs.  Allow chicken to cool while you prepare the dumplings.
3. In bowl, combine flour and seasonings.  Cut in shortening until mixture resembles crumbs and a a handful clumps when you squeeze it.  Stir in water until it forms a dough.  On floured surface, knead dough until smooth.  Roll dough out into an oblong rectangle that is about 1/8 inch thick.  Using a knife or a pizza cutter, cut dough into 1-inch wide strips.
4. Return broth to a simmer, if it isn't still. If broth looks lower than 1-2 cups, add a cup of water and bring broth to simmer.  Tear strips of dough into pieces and drop into simmering broth.  Simmer dumplings for 10 minutes, uncovered, while you shred the chicken and drop it into the broth over the dumplings.  After 10 minutes of uncovered simmering, cover the stockpot and simmer for 10 minutes more.  Serve immediately.

Roasted Cornish Game Hens

I have always wanted to try making Cornish game hens.  When sage and rosemary appeared in the box this week, I thought I would make something chicken and potatoes.  One of our grocery stores had twin packs of game hens on sale and I figured now was as good a time as any to try them.  I don't really know how you would eat them delicately--since I always imagined them being something you would eat at a fancy restaurant--but my husband thought they tasted awfully good.

Serves 2

2 tablespoons butter, softened
1 small onion, quartered and separated into sections
2 stalks celery
2 cloves garlic, cut in half
3 sprigs fresh rosemary
3 sprigs fresh sage, plus two leaves for garnish
1/2 lemon, cut into slices
2 Cornish game hens (2-3 lbs total)
1/2 cup water
Salt and ground black pepper

1. Grease a roaster or dutch oven.  Line the bottom of the roaster with onion, celery, garlic, rosemary, sage, and lemon slices. 
2. Brush game hens with softened butter.  Place game hens over vegetables in roaster.  Flatten sage leaf over breast of hens, if using, and brush sage with butter.  Any leftover butter can be dropped into roaster around game hens.  Sprinkle hens with salt and pepper and pour water around hens in roaster.
3. Roast game hens in 375 degree oven, uncovered, for 1 hour or until thigh meat tests done.  Let rest for 10 minutes before serving.  Discard vegetables for serving.

Pan-Fried Chicken

In my house growing up, fried chicken like this was about a twice-a-year occasion.  Somehow that holds true in my house now as well.  Even though it isn't hard to make, I somehow don't think to make it all that often.  To me, it is the perfect fried chicken.

Serves 4

4 lbs chicken pieces, skin-on and bone-in (I used breasts and drumsticks, but it's a matter of preference)
3/4 cup flour
1/2 teaspoon ground black pepper
1 1/2 teaspoon salt
3-4 tablespoons oil

1. In gallon plastic bag mix flour, salt, and pepper.  Shake to mix.
2. In large skillet or electric skillet with lid, heat oil.  You should only put in enough oil to thinly coat the bottom of the skillet.
3. Place a few pieces of chicken in flour bag and shake to coat.  Once they are coated evenly, place chicken pieces in hot oil.  Continue to shake chicken pieces in flour mixture and placing in hot oil until chicken pieces are all in skillet, each with good contact with the bottom of the skillet.  Do not flip chicken. 
4. Cook chicken on first side, uncovered, for 15 minutes.  Cover skillet and cook for 15 minutes more. Flip chicken pieces over, bringing browned side up to the top.  Cover skillet and cook for 15 minutes.  Uncover and cook for a final 15 minutes.  Remove chicken from skillet and place on platter lined with paper towels.  Serve hot.

Crepes aves Garniture de Viande

The translation of that was courtesy of Google Translator, so let me know if it's wrong.  Somehow it Crepes with Meat Filling just sounded better in French.  Either way, it's Bastille Day so it seemed like a good night to learn how to make crepes.  For the crepes, I used the recipe I found from Julia Child (the book I used is here: Julia and Jacques Cooking at Home).  Feel free to use whatever recipe you like or buy the prepackaged.  This recipe makes two kinds of fillings to give you a little variety. 

Serves 4

12-15 crepes
4 oz package smoked salmon, shredded
6 oz cooked chicken breast, diced
1 tablespoons olive oil
2 cloves garlic
5 oz spinach, chopped
3 tablespoons flour
2 cups milk (I used 2%)
1/2 cup Parmesan cheese
Salt, pepper, and garlic salt to taste

1. Place salmon in one bowl and chicken in another. Set aside
2. In small skillet, saute garlic and spinach until tender.  Divide between the two bowls of meats. Set aside.
3. Mix flour and milk together with a fork.  Pour into medium saucepan and place over medium heat.  Stirring constantly, cook milk and flour until it starts to boil.  Boil for 3-5 minute or until smooth and thick.  Stir in Parmesan cheese and whisk until melted.  Divide sauce evenly between meat bowls.  Stir each filling well and season as needed with salt, pepper, and garlic salt.
4. Heat crepes, if needed.  Place a spoonful of chicken or salmon filling in a line down the center of the crepe.  Fold each crepe side up over the filling.  Serve immediately.

Baked Chicken with Savory

I had to look online to see what savory is served with, as it is not an herb I encounter normally.  Many recommend that thyme and rosemary can be used as substitutions for savory in recipes and that seems logical.  I used it in a pretty neutral use here and it came out well.  Notice that it is pictured with oven-roasted mini Yukon Gold potatoes and collard greens. (A note about the breading: I used my chopper to crush the crackers and chop the savory for this recipe.  It gives a nice uniform crumb. The chopper I like can be found here: KitchenAid KFC3100OB Chef Series 3- Cup Food Chopper, Onyx Black)

Serves 3-4

2.5-3 lbs boneless skinless chicken breasts (3-4 breasts)
3 tablespoons fresh savory
1/2 sleeve saltines
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/2 teaspoon garlic salt
Nonstick cooking spray

1. Pulse savory and saltines in a food chopper or food processor until all is chopped.  Add salt and pepper.  Pulse in short bursts until finely chopped and mixed.  Pour into bowl or onto plate.
2. In small bowl, beat egg with garlic salt until combined.
3. Coat baking sheet with nonstick cooking spray.  Dip chicken breasts in egg mixture, then cracker mixture and place on baking sheet.
4. Bake in 350 degree oven for 1 hour.

Lime Cilantro Grilled Chicken

The CSA provided me cilantro last week and the mojito cupcakes left me with limes, so I decided to figure out a way to use them.  We like to grill a lot in the summer, so I thought I would try to make a marinade out of them.  I was actually impressed with how well it grilled up and tasted.  I made this with chicken, but it would also probably be good on fish. (A note about making this marinade: I used my chopper to make this marinade and it took about 5 minutes. The chopper I like can be found here: KitchenAid KFC3100OB Chef Series 3- Cup Food Chopper, Onyx Black)

Serves 4
2 garlic scapes, cut into 1-inch pieces
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1/3 cup cilantro leaves
1/4 cup honey
1/3 cup lime juice
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
5 boneless skinless chicken breasts

1. In a chopper or food processor, pulse garlic scapes until chopped finely.  Add cayenne pepper, ginger, and cilantro leaves.  Pulse again, in short bursts, until cilantro is chopped.  Use a small spatula to clean sides and bottom of bowl.  Add honey, lime juice, olive oil, salt,and pepper.  Pulse just until combined.
2. Place chicken breasts in gallon plastic bag. Pour marinade over chicken, seal bag, and massage until marinade evenly covers chicken.
3. Allow chicken to sit, refrigerated, in marinade for 8-12 hours.
4. Grill chicken over medium heat until cooked through.

Moo Goo Gai Pan

Though I love snow peas, I only really know of about two ways to eat them and they are both stir-fry.  Since last week's stir-fry was beef with a dark sauce, I thought chicken with a white garlic sauce would be a nice change.  The box this week did not have too many snow peas, so I supplemented with frozen peas I already had.(A note on woks:I like to use a wok for this recipe because I think it heats more evenly.  Mine is nothing fancy, but it does a good job for smaller recipes like this. See it here Calphalon Commercial Nonstick 10-Inch Stir Fry)

Serves 2-4
1 teaspoon cornstarch
2 tablespoon white wine
1/2 teaspoon sugar
1/3 cup chicken broth
1 tablespoon olive oil
1 cup snow peas, stems removed
1/2 cup frozen peas
3 garlic scapes, diced
1 spring onion, diced
2 boneless skinless chicken breasts, sliced
1 garlic clove, minced
1/2 teaspoon minced ginger
Pepper and garlic salt to taste
Rice, for serving


1. Mix cornstarch, wine, sugar, and chicken broth together in a measuring cup.  Whip until smooth.  Set aside.
2. Heat oil in wok or large skillet.  Saute snow peas, frozen peas, garlic scapes, and onion until bright and tender.  Remove vegetables from skillet, but strain well to leave as much oil as possible in the wok.
3. Return wok to heat with oil.  Saute chicken breast strips, garlic, and ginger until chicken is browned and cooked through.  Return vegetables to wok and stir.  Pour cornstarch-wine-sugar-broth mixture over chicken and vegetables.  Stir and cook until sauce is clear and thickened.  Season as needed with pepper and garlic salt.  Serve over rice.