Grilled Chicken with Lemon Basil Pasta

Omg this is so good! Its like the three cheese chicken penne from applebees. Yum! I even had the leftovers for lunch, that's how good it is!

Grilled Chicken with Lemon Basil Pasta by Pioneer Woman

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Directions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Springy Shells

Do you love pasta and veggies? If so this recipe is for you! Its similar to a baked ziti but without red sauce and with a ton of veggies. Yum, yum, yum! Even my kids gobbled this up!

Springy Shells by Pioneer Woman

Ingredients

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• 1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Directions

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

Tequila Lime Chicken

There is only one way to describe this chicken, "omg". If you love Mexican themed food, you'll LOVE this! It is absolutely heavenly. Is it ok to use the word heavenly to describe it when it contains tequila? Either way, it is delicious!

Tequila-Lime Chicken by Pioneer Woman

Ingredients
* 3 whole Limes, Juiced
* 5 cloves Garlic, Peeled
* 1 whole Jalapeno, Sliced
* 1 teaspoon Kosher Salt
* ½ cups Cilantro
* ½ cups Tequila
* 5 Tablespoons Olive Oil
* 4 whole Boneless, Skinless Chicken Breasts
* 1 cup Monterey Jack Cheese, Grated
* Pico De Gallo

Optional Sides
* Refried Pinto Or Black Beans
* Mexican Rice
* Sour Cream
* Avocado Slices
* Homemade Flour Tortillas

Directions-
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt.

Serve topped with pico de gallo or salsa.

Slow Cooker Chinese Chicken Curry

If you like curry chicken, and you love using the slow-cooker then this recipe is perfect. When I was mixing the ingredients together my eyes were watering so I was worried it was going to be hot (even though we love spice to our food) but surprisingly it wasnt. It had a tiny bite to it but was definitely not over-powered.

Slow Cooker Chinese Chicken Curry

Ingredients:

• 2 Onions, chopped
• 2 Garlic Cloves, chopped
• 1 TBSP Curry Powder
• 2 TSP Light Brown Sugar
• 200ml Chicken Stock
• 2 TBSP Soy Sauce
• 4 Skinless Chicken Breasts, cut into chunks
• 3 TBSP Cornflour

Directions:

1. Heat some oil in a skillet (or wok), add onions and garlic and fry for 2 minutes.
2. Stir in curry powder and fry for further 30 seconds.
   
3. Add sugar, stock and soy sauce and bring to the boil
4. Toss the chicken pieces in the cornflour and lay in bottom of slow cooker, pour sauce over chicken and cook on low for 4-6 hours
5. Season and serve with rice.

Spinach-Artichoke Cheesy Tortellini

Omg this is beyond delicious! If you love spinach & artichoke dip, you'll love this. It taste exactly the same, hot, gooey, cheesy, goodness! It is to die for and will be added to our regular rotation.

Spinach-Artichoke Cheesy Tortellin by Rachael Ray

Ingredients:

• 1 10oz box frozen spinach
• 2 tbsp extra virgin olive-oil
• 1 tbsp butter
• 3 garlic cloves, chopped
• 1 small onion, peeled & halved
• 2 tbsp flour
• 1 cup chicken stock
• 1 cup heavy cream
• 1/8 tsp nutmeg
• 1 14oz can artichoke hearts in water, drained & chopped
• 1 lb cheese tortellini
• salt & pepper to tate
• Parmesan cheese (a few handfuls)

Directions:

1. Bring a large pot of water to a boil to cook the pasta.
   
2. Microwave the spinach on high for 6 minutes to defrost.
3. Heat a deep skillet over medium heat with oil and butter. When the butter melts and is hot, add the garlic.
4. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes.
5. Sprinkle the flour into the skillet and cook for 1 minute.
6. Whisk in the stock, then the cream, and bring the sauce to a bubble.
7. Season the sauce with nutmeg and reduce heat to low.
8. Place the defrosted spinach in a clean kitchen down and wring it dry.
   
9. Separate it as you add it to the sauce, stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt & pepper.
10. Salt the boiling water and cook the tortellini according to package directions, about 3 -5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.
    

Cajun Meatloaf

We had this last night for dinner and while I did enjoy it, it tasted pretty similar to my usual recipe for meatloaf. Next time I make this I am going to add in a little more flavoring, it didnt seem spicy enough for cajun meatloaf! So this is my modified recipe for cajun meatloaf (for the actual recipe, visit PW's site)

Cajun Meatloaf by The Pioneer Woman

Ingredients

• 3 whole Bell Peppers (red, yellow & orange)
• 2 whole Medium Onions
• 8 cloves Of Garlic
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 Tablespoon Worcestershire
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Cayenne Pepper
• Optional: A Few Shakes Of Hot Sauce
• 2 cups Ketchup
• ½ cups Whole Milk
• 1 cup (to 2 Cups) Breadcrumbs
• 2 pounds Of Lean Ground Beef
  
• 3 whole Eggs
• 2 Tablespoons Honey

Preparation Instructions

• Preheat oven to 400 degrees.
• Chop all of the fresh vegetables (peppers & onions) into a small dice and mince the garlic.
  
• Over medium-high heat, melt 2 tablespoons butter. Once butter begins to start browning, add the diced vegetables and garlic.
  
• Add about 1 tablespoon salt.
  
• After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.
  
• If you like it hot, add a couple shakes of your favorite hot sauce.
  
• Next add about ½ cup of ketchup.
  
• Continue cooking and stirring for a few more minutes. Remove from heat.
• After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk.
  
• Stir until combined.
  
• Next add at least 1 cup of breadcrumbs.
  
• Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
  
• In a large mixing bowl place the ground beef.
  
• Whisk 3 eggs and add to the meat.
  
• After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
  
• Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
• Spray a loaf pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf pan.
  
• In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
  
• Slather this sauce over the whole meatloaf.
• Place in a 400 degree oven for about 40 minutes.

Pioneer Woman's Penne a la Betsy

This is my favorite recipe (so far) out of Pioneer Woman Cooks! It is so delicious and I could just eat it forever. Thinking of it makes my mouth water, that's how delicious this is! Even better is that my husband cooked this so all I had to do was add it to was savor the smell and sample the deliciousness!

Penne a la Betsy by The Pioneer Woman

Ingredients

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine (or To Taste)
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Instructions

• Cook the penne pasta until al dente.
• Peel and rinse (under cool water) 1 pound of large shrimp.
  
• Heat about 1 tbsp. butter and olive oil in a skillet.
  
• Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them.
  
• Remove from heat and let cool for a few minutes.
• Finely dice one small onion.
  
• Mince two cloves of garlic.
• In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
  
• Add the garlic and onion and sauté, stirring occasionally.
  
• After the garlic and onions have cooked a bit add your white wine.
  
• Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
• Now add an 8-ounce can of plain tomato sauce. Stir well until combined.
  
• Then add 1 cup of heavy cream. Continue stirring.
  
• Turn heat down to low and let simmer.
• Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
• Now add your chopped shrimp back into the tomato cream sauce.
  
• Give it a stir and add salt and pepper to taste.
  
• Throw in your herbs and stir until combined.
  
• Finally add your cooked penne pasta and give it a good stir.

Baked Macaroni & Cheese

Omg this is so good! It's beyond good. By far the BEST mac & cheese I have EVER had! So cheesy and buttery and crunchy and delicious. There is nothing I dislike about this, it's perfect!!

Baked Macaroni & Cheese by Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter.
  
• Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps.
  
• Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg.
  
• Stir in 3/4 of the cheese.
  
• Season with salt and pepper.
  
• Fold the macaroni into the mix and pour into a 2-quart casserole dish.
  
• Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat.
  
• Top the macaroni with the bread crumbs.
  
• Bake for 30 minutes.
  
• Remove from oven and rest for five minutes before serving.

Pioneer Woman's Creamy Mashed Potatoes

If you've never heard of the Pioneer Woman then you are truly missing out on some delicious recipes. I received her cookbook as a gift for Christmas (thanks hun!) and was drooling over the recipes in minutes. My first attempt at her food was her creamy mashed potatoes. They were to die for, by far the best mashed potatoes I've ever made and ever had. This reciple feeds a LOT of people so if its only a few of, definitely scale it back!

PW's Creamy Mashed Potatoes

• 5lbs russet or yukon gold potatoes
• 12 tbsp (1 1/2 sticks) butter, softened, additional 4tbsp (1/2) stick butter (optional)
• 8oz package of cream cheese
• 1/2 to 3/4 cup half and half
• 1/2 tsp seasoned salt, such as Lawry's
• salt & black pepper to taste

Directions:

• Bring a large pot of water to a slow boil over medium high heat.
  
• Peel and rinse potatoes in cold water. Chip into halves or fourths.
• Add the potatoes to the pot and increase the heat to high and bring to a full boil.
• Cook for 20-30 minutes or until a fork inserted goes in smoothly.
• Drain the potatoes in a large colander. Give yourself a nice steam facial while you're at it.
• Return the potatoes to the pot and turn the heat to low. With a potato mashed, mash the potatoes over low heat, this allows as most of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn off the heat.
• Add the butter, mash.
• Add the cream cheese, mash.
• Add the half and half and stir together.
  
• Add in the seasoning, stir together until well combined, taste to adjust the seasoning as needed.
• Spread the mashed potatoes in a 2qt baking dish, even out the surface with a knife or spatula.
  
• Add slices of butter to the top (at this point you can cover the dish tightly with foil and refrigerate for up to 2 days if needed).
• Preheat the oven to 350 degrees, cover the potatoes with foil, bake 25-30 minutes or until warm.
• Serve piping hot.

Recipe is courtesy of Pioneer Woman, you can find her website here: http://thepioneerwoman.com

Meatloaf

I was never a fan of meatloaf because almost every single one I had tried was dry and lacked flavor. My husband also isnt a big fan but after doing some research I decided to give it a try. It took several attempts to get it how I like it and a hodge podge of recipes combined together. This meatloaf is now one of my most favorite meals, specially in the fall and winter months. Its juicy, tasteful and delicious!

Meatloaf

Ingredients:

• 1 egg
• 1 cup milk
• 1 cup bread crumbs
• 1 lb hamburger
• 1 onion
• a few cloves of garlic (depending on how much you like it, we like a lot so I ususally use 3-4 cloves.
• 1/4 tbsp pepper
• 1/4 tbsp sage
• 1/2 tsp ground mustard
• 1 tbsp worchestire sauce

Topping

• 1 tsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 cup ketchup

Directions

• Mix all main ingredients together and form into a loaf and place inside a lightly greased loaf pan.
• Mix topping together and spread over the loaf.
• Cover and bake at 350 degrees for 30 minutes
• Uncover and bake for 15 additional minutes

Chicken Angelo

This is soooo yummy! Maybe because I love cheese & mushrooms and it puts them together on top of some juicy chicken? It's so easy to make too and perfect for a weeknight after work.

Chicken Angelo

• 8oz fresh sliced mushrooms
• 4 large skinless, boneless, chicken breasts
• 2 eggs beaten
• 1 c flour
• 6oz sliced mozzarella cheese
• 3/4 cup chicken broth
• extra virgin olive oil

Directions:

• Please half the mushrooms in a baking dish
• Dip chicken into beaten eggs then roll in flour
• Drizzle olive oil in a frying pan then lightly brown both sides of chicken
• Place chicken on top of mushrooms and arrange the remaining mushrooms on chicken, then top with slices of cheese.
• Add chicken broth to the baking dish
• Bake at 350 degrees covered for 30 minutes, uncover for the last 5-10 minutes.
• Serve over hot rice.

Shrimp Scampi with Linguini

I've never had shrimp scampi before and came across this recipe and decided to try it out. I'm always trying to find ways to make more seafood during the week. After I went ahead and bought all the ingredients my husband informed me that he doesnt like shrimp scampi but would eat it anyways. He ended up eating two big plate-fulls. I think this is definitely a keeper!

Shrimp Scampi by Tyler Florence

Ingredients:

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini.

-Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

- Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

- Remove the shrimp from the pan; set aside and keep warm.

- Add wine and lemon juice and bring to a boil.

- Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.

- Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Shells Stuffed with Pancetta & Spinach

I was in the mood for some yummy Italian-style food that didnt involved alfredo or marinara. I came across this recipe and thought it sounded good so I went ahead and made it. It's so yummy and cheesy. One of my favorites for sure! It's pretty easy to make too.

Shells with Crispy Pancetta & Spinach by Giada De Laurentiis

• 1 (12-ounce) package jumbo shells pasta
• 2 tablespoons olive oil
• 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
• 2 pounds frozen spinach, thawed and drained
• 1 (15-ounce) container whole milk ricotta
• 1 cup grated asiago cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Sauce

• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup cream
• 2 cups grated asiago cheese, plus 1/4 cup
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

- Preheat the oven to 375 degrees F.

- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

- Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.

- Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.

- Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:

- Melt the butter in a medium saucepan.

- Add the garlic and cook for 1 minute.

- Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper.

- Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.

- Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.