Baked Ziti

This is a quick and easy dish that we have had a few times, and everyone loves it!

1 Tblsp. olive oil
6 garlic cloves
1/8 tsp. red pepper flakes (original recipe calls for 1/4 tsp.)
salt and pepper to taste
2 (15 oz.) cans crushed tomato
3 cups water
12 oz. ziti (3 3/4 cup) or your favorite short pasta
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil (1/3 of that if using dried)
1 cup shredded mozzarella cheese (more if you like it really cheesy)

Place oven rack in middle position.  Preheat oven to 475 degrees.

Combine oil, garlic, pepper flakes, and 1/2 tsp. salt in 12-inch oven safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.  Add crushed tomatoes, water, ziti, and 1/2 tsp. salt.  Cover cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15-18 minutes.

Add cheese and bake.   Stir in cream, parmesan, and basil.  Season with salt and pepper to taste.  Sprinkle mozzarella evenly over ziti.  Transfer skillet to oven (or a 2 quart glass dish if your skillet isn't oven safe) and bake until cheese has melted and browned.  About 10 minutes.

Lindt Truffle Chocolate Cupcakes

Okay, so I have been meaning to post this recipe for over a year now. These are seriously divine!! I made them last year I think it was for valentine's day, and have been meaning to make them ever since. My problem is that I need to have an event to take them to or I will eat them all. The funny thing is that chocolate is not usually my thing, but these are different! I found the recipe on The Sister's Cafe.

1 box devils food cake mix

1 box instant vanilla pudding (small box)

4 eggs

1/2 cup oil

1/2 cup water

1 cup sour cream

Milk chocolate Lindor truffles by Lindt - about 24 (and the Milk Chocolate ones are a MUST!)

DIRECTIONS:

Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 degrees. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake and additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1/2 cup butter

8 oz. cream cheese

1/2 tsp. vanilla

3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.

Angel Hair Pasta Salad

I found this recipe from Mel's Kitchen Cafe and it is soooo good. I think it will seem even more amazing when it is so hot outside that I can hardly stand it!

1 pound angel hair pasta

1/2 cup olive oil

5 cloves garlic, minced

1 1/2 cups parmesan cheese

2-3 fresh tomatoes, seeded and diced

handful of fresh basil leaves, torn into small pieces

1 (4 oz.) package pine nuts, lightly toasted (do this over medium-low heat in a non-stick skillet)

coarse salt

DIRECTIONS:

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt)(I didn't have any of this and I still thought it was delicious!). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don't burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss. Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese. Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.

Slushies

So I got this idea from the Bake at 350 Blog. She made Coke Icee's, but I've come to the conclusion that any flavor would be delicious...we have tried it with Red Cream Soda. The recipe actually comes from the booklet of recipes that you get when you buy the Cuisinart Ice Cream Maker (which I LOVE!)

4 cups cola or other soda, lemonade, juice, Kool-Aid, etc., chilled (you really Can use any liquid as long as it is NOT sugar free)

Turn the machine on and pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

Corn Salsa

This recipe is very similar to Jessica's salsa, it just adds a couple of extra ingredients, and is delicious!

4-5 roma tomatoes, chopped

2-4 green onions, chopped

1 can sweet corn, drained

1 can white corn, drained

1 can black eyed peas, drained and rinsed

1-2 avacados, chopped

1/2 cucumber, chopped

1 can olives, sliced

1 cup fresh cilantro, chopped

1 pkg. Italian dressing, prepared as directed (you will need olive oil, vinegar, and water)

1-2 bags tortilla chips

Combine all ingredients above. Pour in dressing and stir. Let it refrigerate for at least two hours before serving.

Serve with tortilla chips.

Chicken Tikka Misala

If anyone besides myself actually looks at this blog and happens to like Indian food, please try this dish!!! It is so delicious. I found the recipe on Favorite Family Recipes, and like they said on their blog, this REALLY is restaurant worthy!! Supposedly it tastes just like the Bombay House's Chicken Tikka Misala.

Marinade:

1 cup plain yogurt (I used Greek)

1 Tblsp. lemon juice

2 tsp. ground cumin

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper (I used 1/8 tsp. but I'm kind of a sissy when it comes to spicy)

1 tsp. freshly ground pepper

1 Tblsp. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-size pieces (I used about 1.25 lbs.)

4 long skewers

Sauce:

1 Tblsp. butter

1 clove garlic, minced

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt (next time I will only add 1/4 tsp.)

1 (8 oz.) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate at least 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt (I would not use this much salt next time...maybe 1/4 tsp.). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice (I used basmati rice).

Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Anniversary Bowtie & Asparagus Pasta

I made this pasta to go with some chicken breasts on Mother's Day, and it is DELICIOUS!! Not too healthy, but seriously so good!!! I got the recipe from Favorite Family Recipes, and adapted it to my liking.

1 (16 oz.) package bow tie pasta

1/2 cup (1 cube) butter (don't substitute margarine)

3-4 cloves garlic, minced

3/4 cup grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt and pepper to taste

1 small bunch asparagus, blanched (original recipe called for 10-15 spears, but I thought it could use more)

1/2 cup bacon, crumbled (I used the real bacon pieces from Costco)

1/2 cup toasted pinenuts

parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and Parmesan cheese and toss together. Serve immediately.

Annniversary Paprika Chicken

This recipe is from Favorite Family Recipes and is delicious!

4 boneless skinless chicken breast halves

1/2 cup Parmesan cheese

1 1/2 cups Italian seasoned bread crumbs (or Panko seasoned with Italian seasoning)

1 cube (1/2 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes at 375 degrees. Do not overcook!

Serve with Anniversary Bowtie Asparagus Pasta

Spaghetti with Artichoke Hearts and Tomatoes

Jake LOVED this recipe!! He didn't even ask where the meat was! I thought it was deliciouss to. I found it on the Pioneer Woman Website.

2 Tblsp. Olive Oil

2 Tblsp. butter

4 cloves garlic, minced

1/2 whole medium onion, finely diced

1 can Artichoke Hearts (14.5 oz.) drained

1 can (14.5 oz.) diced tomatoes with juice

1 cup heavy cream

1/2 cup chicken broth (more as needed)

1/2 tsp. nutmeg

salt and pepper, to taste

3/4 to 1 lb. thin spaghetti (you really should use the THIN spaghetti)

1 cup Parmesan cheese, freshly grated

2 Tblsp. fresh chives, chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Add nutmeg. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan cheese. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Takoraisu

When I saw this recipe on La Fuji Mama's website I knew I had to try it. When on my mission, takoraisu was something that members made for us a lot, I think because they knew it was something that all the American missionaries loved. I hadn't had it since my mission, and it is just as good as I remember! Natsukashii!! You should try it, it's an Asian twist on tacos.

1 Tblsp. vegetable oil

4-5 cloves garlic, minced (her recipe calls for 3...I like garlic:))

1 cup onion, chopped

1 pound ground beef

3 Tblsp. soy sauce

1 Tblsp. chili powder

1 tsp. ground cumin

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups steamed Japanese Rice (I use Calrose rice...any short grain rice would probably be good)

2 cups lettuce, shredded

2 cup tomatoes, chopped

12 ounces, Queso Blanco, crumbled (or 2 cups shredded mozzarella)

1 cup salsa

4 Tblsp. sour cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.

Then top with shredded lettuce, tomatoes, queso blanco, and salsa, and finish it off with a dollop of sour cream.

Baked Salmon

Salmon Fillet

Butter

Lemon Pepper Seasoning

Salt and Pepper

Dill

Fresh lemon

If salmon still has skin on it you may cut it off before cooking if you prefer. Place salmon fillet on jelly roll pan lined with aluminum foil. Squeeze a small amount of lemon juice over the fillet. Cut the butter into small chunks and place on fillet. Sprinkle lightly with lemon pepper, salt, pepper, and dill. Bake in 400 degree oven for 20-25 minutes, less if it is a really thin fillet.

Roasted Shrimp Scampi

raw shrimp

olive oil

salt and pepper

Remove tail and de-vein shrimp (this is the part that grosses me out, but I found that the frozen shrimp at Costco are already de-veined!). Place shrimp on cookie sheet and baste with olive oil. Grind sea salt and pepper over them. Place in 400 degree oven for 4-7 minutes (depending on the size of shrimp). These are delicious, but make sure to not overcook them, or they will be chewy.

Rice Pudding

This is the best rice pudding recipe EVER!! If you cool it in the fridge before eating it, it tastes almost exactly like Kozy Shack rice pudding that you can buy in the refrigerated section at the grocery store. I could seriously eat a whole batch. The recipe is from Mel's Kitchen Cafe.

3/4 cup Arborio rice, rinsed

6 cups whole milk

2 tsp. pure vanilla extract

1/2 cup sugar

pinch of salt

1/4 cup heavy cream

In a medium saucepan, combine rice, milk, vanilla, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes. (It took mine between 1 hour and 1 hour 15 minutes: I didn't cover it while it simmered because her recipe didn't say to, but I wonder if I would have covered it if it would have been done in 40-45 minutes...maybe next time I'll try that)

Stir in heavy cream and serve warm, or chill it and then serve.

Honey Lime Fruit Salad

I got this recipe from Mel's Kitchen Cafe, it is SO good!

1 (20 oz.) can pineapple chunks, drained well

1 can mandarin oranges, drained well

2 - 3 ripe kiwi, peeled, and cut into thick half moons

1 cup green or purple grapes, halved

1 cup strawberries, quartered

zest from 1 lime, about 1 Tblsp.

2 Tblsp. honey

1 tsp. poppyseeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest, and poppyseeds, if using, and gently toss. Drizzle the honey over the fruit, and again, gently mix until fruit is evenly coated with the honey. Serve.

If not serving this salad immediately, don't put the strawberries in. They will stain all the other fruit red. The salad can be made ahead of time, just don't add the strawberries until right before serving.

Enchilada Casserole

This is another recipe from the 52 weeks of recipes for picky kids...our whole family really likes this!! I make the entire recipe, but I freeze half of the meat mixture and half of the sour cream mixture and only make 6 enchiladas, because they are huge! Even with only half the recipe, we can usually eat it for two meals.

1 cup sour cream

2 (10.75 oz.) cans cream of chicken soup

1 (4.5 oz.) can chopped green chilies

1 can olives, sliced

1 lb. ground beef

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic salt

1/2 large yellow or sweet onion, chopped

1 (16 oz.) can refried beans

2 tsp. minced garlic

2 tsp. dried oregano

1 tsp. dried basil

1 Tblsp. cumin

1/2 cup fresh, chopped cilantro leaves

1 (10 oz.) can enchilada sauce

12 10" flour tortillas

1 pound mild cheddar cheese, shredded

Preheat oven to 350 degrees. Combine sour cream, soup, green chilies, and olives in a large bowl; set aside. In a large skillet over medium heat, brown ground beef with salt, pepper, garlic salt, onion, beans, garlic, oregano, basil, cumin, and fresh cilantro. Pour 1/2 of the enchilada sauce in a 9 x 13 inch baking dish; set aside. Fill the tortillas with 1 large tablespoon sour cream mixture, 1 large tablespoon meat mixture, and a handful of cheese. Fill all 12 tortillas and fold in sides. Roll up and place, seam side down, in casserole dish. Put remaining sour cream mixture on top of filled tortillas and the rest of the enchilada sauce. Top with remaining cheese. Bake for 35 minutes.

Sweet and Salty Salad Wrap

I got this recipe from Our Best Bites, and ate it ALL the time last summer!

baby spinach

cooked/shredded chicken (I use leftover rotisserie)

craisins

crumbled bacon (I use the crumbled Kirkland bacon from Costco)

feta cheese

poppyseed dressing (homemade or Brianna's)

Toss together the above ingredients, then wrap in a tortilla, pita, or flatbread wrap.

Elise's Homemade Vanilla Granola

I got this recipe from favorite family recipes, and took it to a ward Christmas Party...I can't even remember now how many people asked for the recipe!

8 cups oats

2 cups sliced almonds

1 cup wheat germ

1 cup brown sugar

1 tsp. salt

1 tsp. cinnamon

craisins or raisins, to taste (optional)

3/4 cup canola oil

1 cup honey

3 Tblsp. vanilla (the real stuff!!)

Preheat oven to 300 degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300 degrees for 20-30 minutes (I did it the full 30). Remove from oven and leave on pans until the granola hardens (it will be a little chewy when it comes out of the oven...if you don't like it chewy at all then let it dry on the cookie sheets completely before storing it...that's what I did because I like it pretty crunchy). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Red Berry Risotto Oatmeal

1/2 cup regular rolled oats or steel-ground oats (steel-ground will make it gluten free)

1 cup Arborio rice

1/2 cup heavy cream, half-and-half, or milk (it won't be as creamy with milk, but still yummy)

6 cups water

1 Tblsp. pure vanilla extract or 1 vanilla bean scraped

1/2 cup sugar

1/4 tsp. salt

1 cup ripe raspberries

1 cup ripe strawberries, quartered

OR

1 bag frozen raspberries, thawed and lightly drained

In a rice cooker or large pot add all the ingredients, except the fruit. Cook until done in rice cooker. If using a pot, bring the mixture to a quick boil and lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving and not to the whole batch.

Copycat Olive Garden's Zuppa Toscana

I got this from Favorite Family Recipes, it is a GREAT winter soup!

3 (14 oz) cans chicken broth

2 cups whipping cream (last time I made it, I didn't have quite enough whipping cream, so I used a little French Vanilla Creamer and we liked it just as much, maybe better!)

red pepper flakes (to taste)

Salt and Pepper (to taste)

1 small onion, diced and sauteed

1/2 pkg. bacon, cooked and crumbled (I just use the real bacon bits from Costco)

4-5 cups chopped Kale

3-4 potatoes, cleaned and chopped (do NOT remove skins)

1 lb. pork sausage (or mild Italian sausage) shaped into small rounds, browned, and put on paper towels to de-grease

Put everything except potatoes in crock pot on high 3-4 hours. Add potatoes the last 40-60 minutes(so they don't get soggy). Serve with rolls or breadsticks.