Chicken Spaghetti with NO Velveeta or Canned Soups

The Mister and I have both been nursing wicked colds all week.  I'm finally getting my appetite back and decided that a big batch of chicken spaghetti would be just the thing to revive my neglected taste buds.  Most of the recipes I came across centered around cans of cream-o'-crap and a big block of Velveeta.  I'm not a fan of either, so I was excited to see that a blogger had created a version of this dish with a cheddar sauce.  The outcome was delicious!

Note:  I went ahead and baked my spaghetti, which makes for a drier dish.  You are free to just mix everything in the pot and skip that step if you'd like.  If you want to bake it but prefer a saucier casserole, I would recommend upping the liquids by about a cup.

Also, a lot of cooks use poached and shredded chicken breast for this dish.  I opted to dice my chicken, season it with seasoned salt, cumin, and chili powder, and sear it on the stovetop.

Adapted from Lauren's Latest

INGREDIENTS
3/4 lb. thin spaghetti
3 tablespoons butter
1 yellow onion, diced
2 tablespoons all purpose flour
1 cup chicken stock
1 cup milk
1/2 lb cheddar cheese, shredded
1 can Rotel tomatoes and green chiles, drained
1/2 teaspoon cumin
salt & pepper, to taste
2 cups cooked, shredded chicken

DIRECTIONS
Preheat oven to 350.  Bring a large pot of water to boil. Cook spaghetti to al dente and drain.

Meanwhile, melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat to medium high.  Allow to bubble until sauce thickens.

Reduce heat to medium low.  Sprinkle in shredded cheese a bit at a time, stirring continuously until melted into sauce. Stir in cumin, salt, pepper, Rotel, chicken, and cooked spaghetti. Toss to coat everything evenly in sauce.

Pour into greased 9 X 13 glass dish.  Bake 30 minutes.

Italian Tomato Gravy

One of the most wonderful things my husband and I received for our wedding (almost five years ago!) was a booklet of recipes compiled by my husband's late grandmother.  Inside, my mother-in-law had placed this sticky note:

By that point, I had already heard a lot about this legendary tomato sauce.  My husband was so in love with it, in fact, that he turned his nose up at every other version.  Our first year of marriage was full of cooking fails- like the time I accidentally melted a nylon spatula into my chicken approximately one hour into my America's Test Kitchen chicken marsala.  But this tomato gravy, complex despite its simplicity, was a sure bet each and every time I whipped up a batch. 

These days, I usually serve it with Italian sausage, but it also makes a great meat sauce base and is fabulous in homemade lasagna. 

INGREDIENTS
1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, minced
3 6-oz cans tomato paste
3 cans water
1 8-oz can tomato sauce
4 tsp sugar
2 tsp salt
1 tsp sweet basil

DIRECTIONS
1.  Saute onions in oil.  Add garlic, then add all other ingredients.  Cook 1 hour on low.

Makes enough to dress 1 lb of spaghetti, noodles, or with lasagna recipes.

Meat Sauces

Using the above recipe, brown 1/2 to 1 lb ground beef or pork and add to gravy, OR, 8 links of browned Italian sausages may be added.  Be sure to prick sausages with fork before browning.

Turkey (or chicken) Tetrazzini

My husband and I are not usually into casserole-type meals, but this tetrazzini was a very pleasant surprise.  I took several liberties with the original recipe, jazzing up the sauce with garlic and spices while cutting back on the butter and cream.  After digging into it for dinner tonight, I wouldn't change a thing next time.  It was a nice way to use up some of the leftover Thanksgiving turkey we've got in the freezer.

INGREDIENTS
8 oz dry spaghetti, broken in half
3 tbsp butter
1 small onion, diced
10 oz button mushrooms, sliced
3 cloves garlic, minced
3 tbsp flour
1 cup chicken broth
3/4 cup cream
1/2 cup milk
2 cups cooked turkey or chicken, diced
1/4 tsp red pepper flakes
1/4 tsp black pepper
Seasoned salt to taste
1/2 cup Parmesan, divided

DIRECTIONS
1.  Preheat oven to 350.  Grease a 9 X 13 pan.

2.  Bring a pot of lightly salted water to a boil.  Add spaghetti noodles and cook until al dente, about 7 minutes.  Drain.

3.  Meanwhile, in a large pan, melt butter over medium heat.  Add onion and mushrooms and sauté until onions are translucent and mushrooms are beginning to brown, about 8-10 minutes.  Add garlic and stir until fragrant, about 30 seconds. 

4.  Reduce heat to low.  Add flour and cook, stirring constantly, for 1 minute.  Add chicken broth and stir until smooth.  Add cream, milk, and 1/4 cup Parmesan cheese and stir until combined.  Bring to a low boil and allow to cook until slightly thickened, about 2 minutes.  Add poultry, seasonings, and cooked spaghetti and stir well.

5.  Pour mixture into prepared pan and top with remaining Parmesan cheese.  Bake in preheated oven until cheese has melted and dish is hot and bubbly, 15-20 minutes.
 

28 by 28: Crispy Roast Chicken

Winner, winner, I've finally discovered the secret to a tasty chicken dinner!  

 

 

 

The chicken develops a flavorful, crisp skin thanks to a quick rubdown with salt and cornstarch prior to roasting.

 

As seen on The Teacher Learns to Cook, originally from Cook's Country

 

INGREDIENTS

1 whole roaster chicken (3 1/2 to 4 1/2 pounds), rinsed and patted dry

2 teaspoons cornstarch

2 teaspoons salt

2 pounds small potatoes, scrubbed and halved

2 teaspoons vegetable oil

 

DIRECTIONS

1.  Line roasting pan with foil.  Adjust oven rack to middle, place roasting pan on rack, and heat oven to 475 degrees.

 

2.  Combine cornstarch and salt in a small bowl.  Using a skewer or the tines of a fork, poke small holes all over the chicken skin.  Rub the cornstarch mixture evenly over the entire skin.

 

3.  Place the chicken wing-side up on the roasting rack, remove the roasting pan from the oven, place the rack with the chicken in the pan and roast for 15 minutes

 

4.  Carefully remove the pan and turn the chicken onto its other side (try using oven mitts, or wadded up towels to gently handle the chicken and turn it) and roast for 15 more minutes.  While the chicken roasts, toss the potatoes with the vegetable oil and a few pinches of salt.

 

5.  Remove the roasting pan from the oven after 30 minutes, take the rack with the chicken out of the pan and place it on a cookie sheet nearby.  Gather the tin foil by the corners and lift it out of the pan with all the grease and throw it away.

 

6.  Arrange the potatoes, cut-side down, in the pan.  Flip the chicken breast-side up and put it back in the roasting pan over the potatoes.  Place the roasting pan back into the oven and roast for about 20 more minutes, until a thermometer in the deepest part of the thigh registers 170 degrees. 

 

7.  Remove the chicken, pour any juices in the cavity over the potatoes, and rest the chicken upright on an angel-food cake pan insert or an empty soda can for about 15 minutes

 

8.  Toss the potatoes with the chicken juices (you may have to scrape a bit off the bottom of the pan if they are sticking) and roast for an additional 20 minutes or longer until they are as crisp and brown as you like them. 

 

Endless Summer Salad with Homemade Maple Vinaigrette

You just can't beat an entree salad as a weeknight meal.  This one is particularly special, with its crispy bacon pieces, feta cheese, and homemade maple dressing.  I've omitted measurements for the veg as people have their own preferences for salad proportions.

Oh, and my recent discovery that partially frozen chicken is WAY easier to slice than thawed has changed my world.  

Endless Summer Salad
An Ommy Noms original, shout-out to Oishii for helping me name it!
Serves 4

INGREDIENTS
Spring mix
Cherry tomatoes, cut in half
Sweet onion, several thin slices
2 granny smith apples, thinly sliced
1 cup walnuts (or you can go for almonds or sugared pecans if you'd like!)
2 oz feta cheese crumbles
2 boneless, skinless chicken breast, cut into bite-sized pieces
6 slices bacon, thinly sliced
Maple vinaigrette, recipe below

DIRECTIONS
1.  Heat a large nonstick skillet over medium high heat.  Add bacon and cook until fat begins to render out.  Add chicken pieces and cook in rendered bacon fat until browned and cooked through, flipping occasionally.

2.  Remove cooked chicken with a slotted spoon to a plate lined with paper towels.  Continue cooking bacon pieces until they reach desired level of crispness.  Remove to plate.

3.  Layer all ingredients in individual salad bowls and drizzle with maple vinaigrette.

Maple Vinaigrette
Adapted from Southern Living

INGREDIENTS
1/3 cup apple cider vinegar
1/4 cup maple syrup
1 tbsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/2 cup good olive oil

DIRECTIONS
1.  Whisk together first five ingredients.  Gradually whisk in oil until fully incorporated.  Cover and refrigerate up to 3 days.

*  I tend to taste and adjust my dressings to suit my preferences.  I wound up adding more maple syrup in the end.

28 by 28: Enchiladas Verdes

I used to avoid green things at Mexican restaurants like the plague.  Guacamole?  Nuh uh.  Green dip?  No way.  Green enchiladas?  Not a chance.

Lucky for me, I've seen the light.  I can put back some serious green dip and order a plate of enchiladas verdes at pretty much every Mexican restaurant I visit.  It's a kind of test- like ordering lasagna at a new Italian place.  If the enchiladas verdes are good, the place is okay in my book.
 
I recently made some enchiladas of my own, and they passed with flying colors.  :)  I used some leftover cooked chicken in mine, though I've included the directions for poaching some raw breasts if you don't have any around.  (Also, I used queso quesadilla rather than queso fresco, so I popped mine in the oven for a few minutes to melt the cheese.  This step is unnecessary if you use a crumbling cheese.)

Adapted from Allrecipes

INGREDIENTS

2 boneless, skinless chicken breasts

2 cups chicken broth

1/4 white onion

1 clove garlic

2 teaspoons salt

1 pound fresh tomatillos, husks removed

5 serrano peppers

1/4 white onion

1 clove garlic

1 pinch salt

1 cup chicken broth

12 corn tortillas

1/4 cup vegetable oil

1 cup crumbled queso fresco

1/2 white onion, chopped

1 bunch fresh cilantro, chopped

DIRECTIONS

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil. Reduce heat, cover, and simmer until cooked through, about 12-15 minutes. Set chicken aside to cool; discard onion and garlic. When cool enough to handle, shred chicken with your hands.

2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, a pinch of salt, and chicken broth. Blend until completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.

4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Spicy Crawfish Pasta

I first had this dish many, many years ago at a family gathering deep in the heart of Cajun country.  My mom wrote down the recipe and I always looked forward to its spicy, cheesy goodness when it was on the menu.

Last week, I set out to make crawfish etouffee but found myself fresh out of rice.  The wheels started turning when I spotted an unopened box of spaghetti hiding behind the flour.  I tweaked the original recipe to suit my cooking style, namely swapping a block of Velveeta for my favorite jack cheese.  It was as delicious as I remembered and tasted just as good for lunch the next day.  (Gotta love those dishes!)

Adapted from a family recipe

INGREDIENTS

4 tbsp butter
1 large onion, diced
1 green or red bell pepper, diced
3 stalks celery, sliced
2 cloves garlic, minced
2 tbsp flour
1 lb peeled crawfish tails (I buy the frozen packages and thaw them in cold water)
8 oz Monterrey jack or jalapeno jack cheese, shredded
1 1/2 cups half-and-half
2 tsp Cajun seasoning blend
Cayenne pepper, to taste
1 lb dry pasta (I typically use fettuccine or spaghetti)
1/2 cup shredded Parmesan cheese

DIRECTIONS
 1.  Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 minutes, stirring frequently. Add crawfish tails. Cover, and simmer for 15 minutes, stirring often.

2.  Reduce heat to low. Stir in the half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 10 minutes, stirring occasionally. Add shredded cheese a handful at a time, stirring well after each addition. After all cheese is added, continue to stir until melted.

3.  Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

4.  Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.

5.  Bake in a preheated oven for 20 minutes, or until hot and bubbly.

28 by 28: Panzanella

It's no secret that I'm a tomato fiend. I'll eat tomatoes plain with salt and pepper or stacked high on sandwiches, hamburgers, wraps, you name it. My husband, on the other hand, is not a fan. This usually serves me well, as I get his castaways to add to my own grub. (Score!) The game changed this week, though, with the gift of farm-fresh tomatoes from my dear in-laws. He's been snacking on them like nobody's business! I decided this afternoon that, if I was going to knock out the panzanella on my 28 by 28 list, I'd better act fast. It was delicious! Light and refreshing, the addition of the balsamic vinegar and basil transformed a standard tomato salad into something special.

Adapted from Simple Recipes

INGREDIENTS

4 cups tomatoes, cut into large chunks

4 cups day old crusty bread*, cut into large chunks

1 cucumber, peeled and sliced

1/2 red onion, thinly sliced

1 bunch fresh basil, stems removed

1/4 cup good olive oil

1/4 cup balsamic vinegar

Salt and pepper to taste

DIRECTIONS

1. Chiffonade the basil. (Stack the basil leaves on cutting board. Roll tightly and slice into thin strips.)

2. Combine all ingredients in a large bowl. Allow to marinate, covered, at room temperature for 30 minutes to an hour.

3. Serve at room temperature.

* If you don't have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and place in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread will turn to mush in the salad.

Pork Florentine

It's swap time again!  This time, I was paired up with Joelen over at What's Cookin' Chicago.  I knew exactly what I would make when I got my match- I had been drooling over this pork florentine dish since it crossed my Google Reader a few weeks ago.  I was not disappointed!  The flavorful sauce was the perfect accompaniment to seared chops and mashed potatoes.  (And the inclusion of all that spinach surely takes away some of the cream-induced guilt!)

As always, thank you to A Taste of Home Cooking for hosting another wonderful swap!

From What's Cookin', Chicago?, originally from America's Test Kitchen

INGREDIENTS
1/4 cup olive oil
1 1/2 pounds baby spinach
1 1/2 pounds pork chops (about 4-6)
1 onion, minced
2 tablespoons all purpose flour
4 garlic cloves, minced
2 cups low sodium chicken broth
1 cup heavy cream
pinch of freshly ground nutmeg
1/2 cup Parmesan cheese, grated

DIRECTIONS
In a 12 inch skillet, heat 1 tablespoon of oil over medium high heat. Add the spinach in four batches to the skillet and cook down until all the spinach is wilted and decreased in volume by half. Transfer the spinach to a colander and press through any excess liquid. Place spinach onto a cutting board and coarsely chop. Return the chopped spinach to the colander and press through any excess liquid again; set aside.

Pat the pork chops dry with paper towels and season with salt, pepper and garlic powder. Heat 1 tablespoon in the now empty skillet over medium high heat until smoking. Cook the seasoned pork chops in batches and brown on each side, cooking until the internal temperature reaches 150 degrees. Transfer the cooked pork chops to a warm plate and tent with foil to keep warm.  (The internal temperature will continue to rise once the chops are off the heat.)

In the now empty skillet, add the remaining 1 tablespoon of oil over medium high heat. Add the onions and cook until softened. Add the flour and garlic and cook until fragrant. Slowly add the broth and heavy cream, stirring constantly. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg and simmer until sauce thickens up. Remove from heat and stir in 1/4 cup Parmesan and spinach to create the sauce.

To serve, plate the pork and top with the Parmesan spinach sauce.

Spinach Strawberry Salad with Homemade Raspberry Vinaigrette

I'm sorry I left y'all hanging with my other post!  This salad just screams summer.  From the fresh strawberries to the tangy vinaigrette, you won't be able to get enough!  I didn't include measurements for the salad- we just eyeballed it.

Summery Spinach Salad

INGREDIENTS
Baby spinach
Sliced fresh strawberries
Cooked, cubed chicken
Crispy bacon pieces
Sugared pecans
Homemade raspberry vinaigrette, recipe to follow

Raspberry Vinaigrette
Adapted from The Taste of Home Cookbook

INGREDIENTS
1/2 cup raspberry vinegar
1 tbsp white sugar
1/2 cup olive oil
1/2 tsp dijon

1 tbsp minced shallot
1 clove garlic, minced
 Dash pepper

DIRECTIONS
 1.  Combine all ingredients in a medium bowl.  Whisk well to combine.  Refrigerate until serving.

Crockpot Salsa Chicken

This dish is so easy that I'm hesitant to call it a recipe at all.  I like to make a big batch of salsa chicken and freeze it in portions to use in other recipes- tacos, enchiladas, tostadas, you name it. If you decide to give it a go, do pick a spicy salsa because the level of heat will decrease with the long cook time.

Oh, and that rice concoction sitting beside it?  Heaven. 

Looking for a quick and easy crockpot taco recipe but tired of chicken?  Check out my crockpot carnitas!

As seen on Trainer Momma 

* Gluten-free diners should double-check their salsa for sources of gluten.

INGREDIENTS
6-8 boneless, skinless chicken breasts
16 oz of your favorite salsa

DIRECTIONS
Combine in a slow cooker and cook on low for 6-8 hours.  (I put it on to cook before I left for work today, so mine cooked for about 10 hours and it was fine.)

Skillet Chicken with Peppers and Peanuts

This was a throw-together meal that turned out so tasty I cooked it again the following week.  The marinade gives the dish a nice Asian-inspired flavor.  The first time I made it, I marinated the chicken for a full 24 hours and thought the meat tasted a little too salty.  If you're going to marinate it for that long, I'd recommend using low-sodium soy sauce.

This would make a great after-work dish because the bulk of the cook time is hands-off.

From How Sweet It Is
Serves 3

*  Gluten-free diners should ensure that their soy sauce is gluten-free.  Kikkoman now produces a gluten-free soy sauce that is clearly labeled.  Additionally, double-check your peanuts for gluten sources.  Diamond Nuts brand peanuts are gluten-free.  You may opt to substitute plain peanuts for the dry roasted ones.

INGREDIENTS
3 boneless, skinless chicken breasts (I used large ones)
1 each: red, green, yellow pepper, sliced into thin rings
2 tablespoons olive oil
1/3 cup dry roasted peanuts, coarsely chopped

For the marinade:
1/3 cup soy sauce
2 tablespoons olive oil
1/4 cup sherry wine (I just used a couple tbsp of vermouth)
1-2 tablespoons brown sugar
3 garlic cloves, minced

DIRECTIONS
2-24 hours beforehand, combined marinade ingredients in a baking dish. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat.

1.  Preheat oven to 400 degrees F.

2.  Heat an oven-safe skillet over medium heat.  Add 2 tablespoons olive oil to skillet and add pepper slices with a pinch of salt. Stir and cook for 5 minutes. Remove peppers to a plate and turn heat up to medium high. Add chicken breasts and sear on each side until well browned, about 5 minutes. After the second side has seared, top the chicken with the pepper slices and add the entire skillet to the oven uncovered.

3.  Bake for 25 minutes. Remove from oven and top with peanuts. Let sit for 5 minutes before serving.  Serve over rice.

Chop Steak & Gravy

First of all, let me just say you can't judge this meal by its picture.

This chop steak and gravy was a country girl's dream.  It was super flavorful and tasted great with a heaping helping of mashed potatoes from a box.  My gravy didn't get as brown as I expected it to, although I think that may have something to do with the fact that I used mega-super-lean-endorsed-by-the-American-Heart-Association ground beef.  (I'd like to say I used it to cut down on fat and calories, but the real reason is that it was the only thing left in the store at 10:00 last night.)

Next time, I plan to use my standard ground sirloin to allow for a browner (Is that a word?) gravy.  I also plan to cook the steaks and veggies in separate batches.  My pan was pretty crowded with the onions, mushrooms, and meat cooking at the same time.

Adapted from Allrecipes
Serves 4

INGREDIENTS
1 lb ground beef
1 egg
1/4 cup seasoned bread crumbs
1/8 tsp ground black pepper
1 clove garlic, minced
1 tsp Worcestershire sauce
1 tbsp vegetable oil
1 large sweet onion, thinly sliced
6 button mushrooms, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups beef broth

DIRECTIONS 
1.  In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, garlic, and Worcestershire sauce. Form into 4 balls, and flatten into patties. 

2.  Heat the oil in a large skillet over medium heat.  Add the patties and cook until well-browned, about 4 minutes per side. Remove the beef patties to a plate, and cover with foil to keep warm.  

3.  Saute the onion and mushroom slices in the drippings until onions are translucent, adding more oil if necessary.  Sprinkle flour over the vegetable mixture. Stir well, scraping any browned bits off the bottom of the pan. Cook 1 minute, stirring constantly.  

4.  Gradually add the beef broth, stirring well after each addition. Bring to a boil, then reduce heat to medium low.  Cook for 5 minutes, stirring frequently, until the gravy thickens. 

5.  Turn heat to low and return patties to the gravy.  Cover and simmer for 15 minutes.  Adjust seasonings to taste and serve over mashed potatoes or egg noodles.

Cajun Chicken Pasta

After a long day of studying, this was the perfect 20-minute entree.  It was so rich and spicy- we loved it!  In the future, I would probably stir a teaspoon of cornstarch into the half-and-half to thicken the sauce up a bit.

Adapted from Allrecipes
Serves 2

INGREDIENTS

4 ounces linguine pasta

2 skinless, boneless chicken breast halves

2 teaspoons Cajun seasoning

2 tablespoons butter

1 red bell pepper, sliced

1/2 large sweet onion, thinly sliced

4 large button mushrooms, sliced

1 cup half-and-half
1/4 teaspoon dried basil
Additional Cajun seasoning to taste 

DIRECTIONS

1.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  Meanwhile, dry chicken with paper towel and season with Cajun seasoning. In a large skillet over medium heat, saute the chicken in butter or margarine until almost done (5 to 7 minutes).

3.  Add the red bell pepper, green bell pepper, mushrooms and onion. Saute and stir for 2 to 3 minutes. Reduce heat.

 

4.  Add the half-and-half and basil. Heat through. Add the cooked linguine, toss and heat through. Add additional Cajun seasoning to taste.

Corn-Fettuccine Salad

Souper Salad is definitely my favorite lunch spot.  I always enjoy nomming down on their crunchy chow mein noodles, gingerbread cake, blueberry bread, and complimentary soft-serve ice cream - uh... lettuce.  But my absolute MOST favorite thing to pile on my plate at Souper Salad is definitely the fettuccine pasta salad.  It's got sweet corn and parmesan, all wrapped up in tasty pasta goodness.

I came across a copycat recipe for that glorious salad awhile back and had to try it out.  Copycat recipes often miss the mark, but this one is a definite keeper.  It went well with leftover blackened chicken.

Adapted from Copykat.com

8 oz. Fettuccine
1/2 cup light mayonnaise
1 cup corn kernels
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
Salt and pepper to taste

DIRECTIONS
1.  Prepare fettuccine according to package directions.  Drain.
2.  In a large bowl, combine the pasta, mayonnaise, corn, parmesan, and garlic powder.  Stir well, and add salt and pepper to taste.  Serve chilled.

Blackening Mix

Summertime during childhood usually meant day trips to Galveston.  After a stroll down Seawall Boulevard, we always made a beeline straight for Gaido's Seafood.  Now, Gaido's is kind of a fancy-pants restaurant to a kid, but I certainly didn't mind.   I'm still convinced that foodie heaven lies somewhere amidst the skewers of blackened shrimp and the thick slices of parmesan-crusted green tomatoes.

I haven't been to Gaido's in years, but I caught a craving for blackened-anything last week.  I whipped up a batch of blackened chicken using this flavorful homemade rub.  It was delicious, and I can't wait to try it with shrimp!

Blackening mix adapted from About.com

INGREDIENTS
1 tbsp paprika
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar

DIRECTIONS
1.  Combine spices in a small bowl and mix well.  Store in an airtight container.

***************************

Blackened chicken adapted from Allrecipes

INGREDIENTS
4 boneless, skinless chicken breasts
1 1/2 tbsp blackening mix
1 tbsp olive oil

DIRECTIONS
1.  Preheat oven to 350 degrees.  Pound chicken breasts to an even thickness.  Pat dry and sprinkle with blackening mix on both sides.

2.  Pour olive oil in a nonstick, oven-safe skillet.  Heat over medium-high until shimmering but not smoking.  Add chicken breasts and sear, about 3 minutes per side.

3.  Place skillet in the preheated oven and bake until internal temperature is 165 degrees, 15-20 minutes.

Cornflake Chicken Tenders with Homemade Honey Mustard

I'm going to let you in on a little secret.  (But only because I like you so much.)  I... well, I've never been very good at following directions.  In grade school, I "earned" many a 50 because I completed one side of a worksheet beautifully but never bothered to turn it over.

And remember those "let's see if you're really following directions" activities?  Killer.  You'd get a mile-long list of short-answer questions, but the little paragraph at the top would say "Skip to number six trillion and two, and keep it to yourself."  The teacher always reminded us to read the instructions before starting, but do you think I listened?  No.  I'd practically give myself carpel tunnel trying to answer all the questions before the the timer went off.  And just as I'd sit up to wipe the sweat from my brow, I'd notice old Joe Blow kicked back in the corner with a smirk on his face and realize I'd been had.

I fell for it every.single.time.

I'd like to say that I've gotten better in my old age, but I haven't.  Like when I made these cornflake-crusted chicken tenders- I cooked them on a regular cookie sheet, even though the directions clearly say to bake them on a rack inside of a cookie sheet.  Ah, well.  They were still very tasty, even if they *weren't* quite as crispy as they were supposed to be.

I served them up with some homemade honey mustard, which was amazingly awesome.  I think my husband's exact words were, "You could practically dunk dog crap in this stuff and it'd taste delicious."  I wouldn't go quite that far, but it's definitely a keeper. 

Chicken Tenders
As seen on What's Cookin, Chicago?; Originally from Pennies on a Platter
Serves 4

INGREDIENTS
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal

DIRECTIONS
1.  Adjust an oven rack to the middle position and heat the oven to 400˚F. Place an oven-safe cooling rack on a baking sheet and set aside.

2.  Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.

3.  Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet.

4.  Bake the coated chicken pieces in the preheated oven for 20 – 25 minutes, until chicken is no longer pink. Serve with your favorite sauce.

Homemade Honey Mustard Dipping Sauce
An Ommy Noms Original
Serves 4

INGREDIENTS
2 Tbsp mayonnaise
2 Tbsp Dijon mustard
3 Tbsp honey

DIRECTIONS
1.  Combine all ingredients in a small bowl.  Refrigerate for at least one hour before serving.

Spicy Spinach-Stuffed Chicken

We've all heard the phrase "finder of lost things."  Well, allow me to introduce myself- my name is Lauren and I'm the loser of lost things.  Yes, if I've lain my paws on it, chances are it got set aside and forgotten.  No matter what "it" may be- books, money, or firstborn children.  I'm the woman who puts ice cream in the pantry and empty soup cans in the freezer.  I look for my glasses while I'm wearing them and keys while I'm holding them.  I once found a hundred bucks in a purse I had brought to prom four years earlier.

Anyway, back to the food.  This dish has got everything my little heart desires- pepperjack and spinach, all wrapped up in bacony-chickeny goodness.  It was a fabulous meal.  We ate it, loved it, and enjoyed it.

About 19 months ago.

(Remember the whole "loser of lost things" spiel?  Let me just say that  I  my husband found my long-lost memory card this afternoon.  On top of my computer.  Doh!)

From Allrecipes
Serves 4

* Gluten-free diners should double-check the sour cream for gluten sources.  Daisy brand sour cream is gluten free.

INGREDIENTS

1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C).

2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

3. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

4. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F, or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Shrimp Pasta Salad

It's funny how the simplest dishes are often the most enjoyable.  As a child, I was always so excited to come home and find a big bowl of this shrimp pasta salad chilling in the refrigerator.  A couple decades later, it's my husband's number one most requested meal.

I'm not complaining.  :-)

From Mom
Serves 4

INGREDIENTS
2 cups small pasta of your choice
3/4 pound shrimp, boiled
3 hard-boiled eggs, peeled and diced
1 medium tomato, chopped
3 green onions, finely sliced
1/2 cup shredded cheddar cheese
Mayonnaise to coat, about 3/4 cup

DIRECTIONS
1.  Prepare pasta according to package directions, and drain well.  Place in a large bowl.  Add remaining ingredients and toss to coat.  Chill for at least one hour prior to serving.

Pan-seared Tilapia with Jalapeno-Lime Butter

A friend of mine gave me a goodie-bag full of home grown cherry tomatoes and jalapenos yesterday.  Score!  The tomatoes didn't last long around me.  (If you have never eaten a home grown tomato, you are missing out!)  I concocted this jalapeno-lime butter to dress up seared tilapia, and it was a big hit. 

I've got 3 jalapenos left- any ideas?

Seared Tilapia

*  Gluten-free diners should double-check their seasoning for gluten sources.

INGREDIENTS
1 tbsp olive oil
4 tilapia fillets
Salt and pepper (or Cajun seasoning if you're feeling spicy!)

DIRECTIONS
1.  Pat fillets dry with a paper towel and season on both sides with salt and pepper.
2.  Heat the olive oil in a skillet over medium heat.  Add the tilapia and cook until the fish flakes easily with a fork, about 3-4 minutes per side.

Jalapeno-Lime Butter
An Ommy Noms Original

INGREDIENTS
1/2 stick butter, room temperature
1 jalapeno pepper, finely diced
Juice of 1/2 a lime

DIRECTIONS
1.  Combine all ingredients in a small bowl.  Dollop onto seared tilapia fillets.