Yummy in Your Tummy Pasta

BOWTIE PASTA W/PANCETTA AND TOMATO-CREAM SAUCE

½ C. chopped pancetta or bacon-I use bacon-about 8 strips

1 Tbs. olive oil

2 garlic cloves, minced

1 (14 ½ oz.) cans petite diced tomatoes in juice

½ C. whipping cream

¾ C. torn basil leaves, divided

1 box Bow-Tie pasta---i actually only use half a box

Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Drain dippings. Add olive oil and garlic back to the pan and sauté 30 seconds. Add tomatoes with juices and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in ½ C. basil. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta or bacon and remaining basil and serve.

Brooke's Notes- This recipe doesn't call for chicken but I added it anyways just because I always need protein! I cut 2 chicken breasts into bite size pieces then sprinkle with salt and pepper. Cook in the skillet after the bacon is done cooking, but in a clean skillet. Then add the oil and garlic and saute with the cooked chicken in the skillet as well, then follow the rest of the directions. and ENJOY!

Crockpot Tacos w/Fresh Pico

6 Boneless, skinless chicken Breasts
4 Boneless, skinless chicken thighs
1 Lg. jar medium Pace salsa

Arrange chicken in Crockpot, so that the breasts and thighs are mixed together. Pour all the salsa over top and bake on high for 4 hrs.

After chicken is cooked, take out and shred and place back in Crockpot in all the juice and salsa, and bake for another 2-3 hours on low.

Drain and serve with taco shells. (or burritos, or over rice as a taco salad)




Fresh Pico

4 Roma tomatoes, chopped
1 medium white onion, chopped
3 jalepenos, seeded, chopped
1 bunch cilantro, chopped
salt, to taste
1 Tbs. Lime juice, to taste

Mix and serve over taco meat

YUMMY! Tastes so fresh!

Homemade Chili and Cornbread

I love fall! I love the leaves changing, wearing sweaters and boots, sipping hot chocolate, making warm homemade soups and snuggling under a big blankey! I have sisters and cousins (pseudo cousins really...long story about our twisted family) that LOVE cooking and are really good at it. I was home for my brother's wedding and his cousin Kat(e) was talking about this chili and Mexican lasagna recipe she had that her hubby loved! So she emailed all of us that wanted it, and wah-la! I made it for Michael along with homemade cornbread and they both were a hit! So yummy, healthy (kinda?) and filling! Enjoy!

Homemade Chili

1 lb ground beef
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
1 14.5 oz can diced tomatoes
1 15 oz can of tomato sauce
2 cups of water
2 cans of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
brown sugar (I start with a 1/4 cup then taste and add more. Or leave it out if I just want it spicy)
2 TBSP chili powder
2 1/2 tsp garlic salt
2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp fresh ground pepper
1/2-1 tsp salt
1 tsp crushed red pepper flakes
a dash or two of hot sauce

Combine ground beef, onion and garlic in pan over medium heat until meat is brown and onions are tender. Drain. Add everything else and mix well. Bring to a boil then reduce heat to a simmer for 1 hour.

Brooke's Notes: I cooked the meat (i also used ground turkey meat instead of beef), onion and garlic at lunch. Instead of simmering the chili for an hour, I threw the rest of the ingredients and meat into the Crockpot and put on high, while I was at work. That way when I came home all I had to do was make the cornbread for 25 min. and dinner was ready.

CORN BREAD

2 C Bisquick

½ C. white sugar

½ C. corn meal

½ tsp. baking soda

1 C. milk

2 eggs

1 ½ sticks melted butter or margarine (I just use one stick)

Mix dry ingredients. Add wet ingredients. Pour into ungreased 9x13” pan. Bake at 350 for 20 to 25 minutes.

Fall Means Yummy SOUPS!

CHICKEN QUESO SOUP

3-4 C. cooked chicken, shredded

(I did 5 smaller breast portions, probably the equivalent of 3 big ones in the crock-pot with 3 C. of chicken broth (3 C. water + 3 t. bullion) -- for about 4 hours and it shredded right up)

After shredding the chicken, add it back to the broth (which should now be 4+ cups of broth with the extra juices from the chicken. So if you do your chicken a different way you need about 4 1/2 C. of chicken broth).

Then add:

16 oz. can Mexican corn (rinsed)

16 oz. can black beans (rinsed)

4 oz. can diced green chilies (with juices)...add more if you LOVE green chilies like I do!

1 Small can Rotel diced tomatoes

1/3 C. snipped fresh cilantro (plus more for the very end)

1 envelope Taco Seasoning

Let that simmer for a while. I did it for a few more hours in the crock pot.

About an hour before serving, remove 1-2 C. of the broth into a pan and add 1 1/2 C. water, plus 1 C. of sour cream and a 14-16 oz. jar of queso. I used Pace Mexican 4 Cheese - because it looked the most real (not bright orange) and it was the cheapest. Blend that all together and then add it back to the rest of the soup. Sprinkle with additional fresh cilantro before serving.

You can also garnish with fresh avocado.

It tastes great with tortilla chips for dipping as well, but is also amazing (and much healthier) without.

Brooke's Note- I made this for Sunday dinner for Michael and my mom before she went back to CA. Michael isn't a HUGE soup fan, but could not stop singing my praises for this amazingly yummy in your tummy soup. It really is one of the tastiest soups I have ever had/made!

Cream Cheese Chicken

Cream Cheese Chicken

Recipe By: Krissa (Midge) Reinbold

Serves: 4














Ingredients:

• 4 Chicken Breasts Cubed

• 8 oz. Package Cream cheese, softened

• 1 can cream of chicken soup

• 1/2 C milk

• 1 package Good Seasonings Italian Dressing mix

Directions:

• Cook Chicken with dressing mix in skillet over medium-high heat

• Mix soup, cream cheese and milk in a bowl and pour over chicken

• Bake at 35o for 15 min. until cheese has melted

• Serve over rice or egg noodles
  

Why Are You so PUFFY?

Cream Puffs
Recipe by: Leila Kauwe
Makes: 60 bite size puffs




Ingredients:

1/2 cup margarine
1 cup sifted all purpose flour
1/4 teaspoon salt
4 eggs



Directions:

Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn't seperate. remove from heat; cool slightly. Add eggs, one at a time, beating after each till smooth. Drop by normal teaspoon size 1 inch apart on greased cookie sheet. bake at 450 for 12-15 min, then at 325 for 7-8 minutes or unitl golden brown. Turn oven off, remove puffs and let cool for 10 min. To dry cream puffs, put them back in off oven for 15-20 min.

Filling:

1 3.9oz box jello instant pudding (flavor by preference)
1 8oz container cool whip
about 1 cup milk

Blend cool whip on low, gently adding milk and jello pudding slowly until all jello is mixed in a bowl and crystals are disolved.

Assembly:

Use cake decorating tube and tip to inject pudding into puffs once puffs are dry. Place on serving tray. Slightly sprinkle tray with powdered sugar. Serve.

The 1st Recipe Swap!

Last night we had our very first recipe swap! We had about 6 girls come over to my house and each brought something yummy for a FULL course meal! There were tons of new yummy things to try and I will be posting them throughout the next week or so! The first one I am posting is from Kristy Denney. She brought this AMAZING salsa and yummy chips to go along with it! It had awesome taste and great color and texture! Perfect to bring to a party and wow your friends and look gourmet in the process! :) Thanks again to everyone that came, it was SO fun to have all of you over and I can't wait to make all your yummy delights!

Avocado Feta Salsa
adapated from allrecipes.com


Ingredients:

2 plum tomatoes, chopped
2 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1/3 c. chopped cilantro
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
lemon
salt and pepper to taste

Directions:

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.