Chicken Florentine Pasta

 

this here is a real easy

meal in a bowl

that will surely

impress yer guests

1 pound of penne pasta (or what ever is yer flavorite)
4 whole boneless n skinless chicken breasts 
garlic powder and cracked black pepper to taste 
2 tablespoons of real butter 
2 tablespoons of olive oil 
1 small onion, chopped
1 cup of dry white wine (i use white merlot. yum yum!!!)
1 cup of low-sodium chicken broth, more if needed 
1 bag of baby spinach leaves
2 cups of lil grape tomatoes, halved lengthwise 
1 cup of grated parmesan cheese

cook that there pasta according to the package directions in lightly salted water
drain n set aside

cut up them chicken breasts into chunks n sprinkle on the garlic powder n cracked black pepper

heat up the butter n olive oil over high heat in a large skillet
add them chicken chunks in a single layer n do not stir for a minute or two in order to allow the chicken to brown on the first side
then turn the chicken chunks n brown on the other side
cook all them chicken chunks until done n then remove that chicken from the skillet n set aside

turn the heat to medium
add the chopped onion to that skillet n saute a lil until jest transparent but not browning too much

pour in that there wine n broth n stir a bit to deglaze the pan
note: ifn ya don't likes cookin with wine than ya can jest double up on the chicken broth
allow the liquid to bubble up some n then continue cooking until it is reduced by at least half (most of the surface of the liquid should be bubbling at this point)

turn off the heat n add the spinach n tomatoes n chicken chunks n cooked pasta to the skillet
toss it all together to combine
note: the spinach will wilt as you toss everything around some
add plenty of the grated parmesan cheese n toss to combine
serve with extra parmesan cheese

using your slow cooker

• most everthang that can be cooked in a crock pot can be assembled the evening before the planned meal n refrigerated over nite. that a way all ya has to do in the mornin is set the slow cooker on the counter n plug it in n enjoy the smells of supper cookin all afternoon.

• do not over fill yer slow cooker. for proper cookin, it should only be one-half to two-thirds full. ifn its too full, it will take too long to start simmering. ifn its not full a nuff, you risk overcookin.

• keep it thrifty. this long n moist cookin method is ideal for inexpensive cuts of meat, since it provides plenty of time for tenderizing.

• leave it alone. do not lift the lid, unless you want to extend the cookin time by 20 minutes. to check the progress, spin the lid until the condensation falls off. ifn the recipe gives you reason to lift the lid, replace it quickly.

• customize it. ifn ya wants to thicken the juices or concentrate flavors, remove the lid n cook on HIGH for the last 30 minutes.

• stick to the cookin time. slow cookers work by simmering food at a low n even temperature, so adhere to the recipe.

slow cooker Orange Chicken

this easy recipe

can be put together

the evening a fore

your planned meal

n refrigerated over nite

8 small boneless skinless chicken thighs (1 pound)
3 tbsp flour

1/3 cup orange marmalade (or any flavor of jam or preserves. i likes peach. grape too)
1/3 cup Bar-B-Que sauce
2 tbsp soy sauce

1 tbsp ginger
cracked black pepper
garlic powder

optional additions:
4 green onions, chopped
1 small bell or poblano pepper (sometimes i even put a lil jalapena in this recipe but taste their hotness first so ya dont use too much n over power this dish)

toss the chicken with the flour in the slow cooker.

stir in all remaing ingredients.

cover with the lid.

cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).


meal companions:
rice
steamed green veggies

extra chicken

any time that i is a cookin skinless boneless chicken, i prepare two extra breasts n 4 extra thighs. set them aside to cool whilest i is a makin the rest of dinner. then i chop the extra chicken into bite size pieces n place in a freezer bag to use some time later for chicken salads or sum such or even a quick chicken entree likes a stir fry when i is a runnin out of time for a quick supper.

pineapple key lime cheesecake bars

ALL WAYS A CROWD PLEASER!!!

but i all ways hope for some leftovers
that i can has with a cup of coffee
the next morning for breakfast . . .

1-1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 large egg
1/4 cup granulated sugar
8 ounce can crushed pineapple, drained
1/2 tsp vanilla extract
juice of 1 or 2 key limes
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)
1 cup coconut


preheat oven to 350 degrees.

to make the cookie crust:
combine the flour n sugar n butter until mixture is crumbly.
fold in the 1/2 cup chopped macadamia nuts.
spread evenly into a 13 by 9 inch baking pan with raised sides.
press down until an 1/8 of an inch thick.
bake for 10 to 15 minutes or until edges are golden brown.

meanwhile, zest the key limes n set the zest aside for later on.

to make the filling:
in a large mixing bowl, beat the cream cheese n 1 cup of powdered sugar until ya get a frosting texture.
add the egg n 1/4 cup granulated sugar n crushed pineapple n vanilla extract n the juice of the key limes.
mix thoroughly.
fold in the white chocolate chips n the remaining 1/2 cup chopped macadamia nuts.
pour n spread this mixture over the all ready baked cookie crust.
bake for an additional 10 minutes.

sprinkle the coconut n key lime zest over the top of the filling.
bake for an additional 10 to 15 minutes or until filling is set n coconut is beginning to lightly brown.

remove from oven.
let stand for 1 hour n cut into bars.

ifn ya has any leftovers, store tightly covered in the refrigerator.

Cherry Cheese Pie

here's a deesert flavorite

that is easy breezy to make n to enjoy

3/4 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened

1 can (21 ounces) cherry pie filling

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract

in a bowl, combine the flour n sugar n salt. add half (1/4 cup) of the butter. stir until combined. if consistency is a bit too dry, add 1 tbsp of softened butter at a time until consistency is crumbly.
press onto the bottom n up the sides of a 9-in pie plate.
bake at 350° for 10-12 minutes or until lightly browned.

pour yerself a glass of wine n sit a spell.

pour pie filling into crust. (note: ya can use any kinda pie filling, whatever is yer flavorite. blueberry is especially good. n so is peach. oh, n apple too)

in a mixing bowl, beat cream cheese n sugar n egg n vanilla until smooth.
carefully spread around outside edges of pie, leaving a 3-in circle of cherries exposed in the center.

bake for 30-35 minutes or until edges begin to brown.
while this here pie is a bakin, pour yerself a glass of wine n sit a spell (hiccup).

cool on a wire rack.
pour yerself a glass of wine n sit a spell (hiccough).
refrigerate for several hours before serving.
that oughta give ya time to polish off that there bottle of wine (hickup) n take a nap afore its time to cook some wine n drink some supper. but dont be forgetten to serve up yer pie . . .


note: for those of you who has fresh fruit on hand, ya can easy make yer own pie filling for this recipe using any of yer flavorite flavors

3 cups fruit (i especially likes the combo of 2 cups of peaches n 1 cup of rapsberries)
1/2 - 3/4 cup sugar (dependin on the sweetness of your fruit)
4 tbsp flour
1/4 tsp cinnamon
1 tbsp lemon juice

mix together sugar n flour n cinnamon. add fruit n lemon juice n stir (the lemon juice keeps the fruit from turnin brown. ya can jest as easy use lime juice ifn ya wants to).

Italian Ratatouille Soup

out at the diner,

i used to make this recipe

by the gallons . . .

2 tbsp olive oil
1 large onion, chopped
1 lb. ground italian turkey sausage
1 small eggplant, cubed
1 small zucchini, cubed
1 yellow squash, cubed
1 green bell pepper, chopped
1 small portabella mushroom, chopped
black pepper n garlic powder to taste
1 (14-1/2 ounce) can chicken broth
1 (14-1/2 ounce) can fire-roasted diced tomatoes
1 (14-1/2 ounce) can red kidney beans
1 (14-1/2 ounce) can cannellini beans (white kidney beans)
1 tbsp italian seasoning


heat the olive oil in a large pot n saute the chopped onion.

add the ground italian turkey sausage n cook until nicely browned - about 10 minutes.

add the eggplant n zucchini n yellow squash n green bell pepper n mushroom n black pepper n garlic powder n cook until veggies is tender - about 5 minutes.

add the chicken broth n diced tomatoes n red kidney beans n cannellini beans n italian seasoning n bring it all to a boil.

reduce the heat to low n simmer for 20-25 minutes or until everthang is cooked thru but the vegetables is still kinda firm.


notes:
byoc (be yer own chef) - i learned that statement from the lil cutey named claire robinson on that there foods network tv station.
this is a reel good recipe for using up any leftovers that ya mite has in the fridge - any kinda meats n veggies works for this here soup.
its also good ifn ya adds any kinda pasta (that adds to the italian part) or rice (that adds to the french cajun part).