Orzo, Cranberry, and Apple Salad

I love a good pasta salad, but I am also very picky about my pasta salads.  As a result I don't typically eat other people's salads, nor do I try new recipes.  I stick with what I know and love.  However, this month I stumbled on to this Orzo, Cranberry, and Apple Salad when I was assigned to Life and Kitchen for my Secret Recipe Club blog.

Life and Kitchen  is run by Lindsey, a busy mom who enjoys cooking for her family and having fun.  She writes her blog for her daughter and family in a hopes that one day they will understand what day to day life was like growing up in their family.  Lindsey's most current posts don't have meat in them.  In 2012  she gave it up and no longer cooks with meat products.  But, that doesn't mean her recipes aren't super tasty! And, her older recipes do have meat so if that is what you are after you can find it on her blog. 

I searched through her blog and found many recipes I was tempted to make. I narrowed my choices down to Apple Croissant Bread Pudding , Queso Blanco, French Onion Soup , and Orzo, Cranberry, and Apple Salad.  The orzo salad won out because it looked light and refreshing, perfect for the Spring weather we have been having.

Now, like I already said I don't typically stray away from my favorite pasta salad, so this was a big step for me!  The flavors in this salad can't be explained.  The dried cranberries and granny smith apples add a delicious tart bite to the almonds and pasta.  I loved the vinaigrette made with maple syrup and apple cider vinegar too because it soaked into the pasta and created a little morsels of tastiness in each bite.  

My family had mixed reviews.  My son would have no part of it.  My husband said it was ok.  My oldest son, daughter, and I decided that we liked it best completely chilled the next day.  Really, it is up to you how to serve it.  We tried it warm, room temperature, and cold.  Cold was my favorite and the way I will eat it in the future.  I did make a few changes.  I used two apples instead of one, two cups of dried cranberries, and one cup of toasted almonds. I also chose to cook my orzo in chicken broth rather than vegetable broth and then added some cut chicken breasts so I could make the salad a main dish for my family.  I hope you ENJOY!

Orzo, Cranberry, and Apple Salad

Recipe Source: modified slightly from Life and Kitchen

2 tablespoons olive oil
1 pound orzo
4 cups chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 medium green apples, diced into small pieces
2 cup dried cranberries
1 cup slivered almonds, toasted*
1-2 chicken breasts, roasted and cut into small pieces

Vinaigrette:
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

In a medium sauce pan, heat the olive oil.  Add the orzo and cook for a few minutes until it is toasted and just light brown in a few spots.  Pour in the broth of your choice and cook until the pasta is al dente, about 10-11 minutes.  Strain off any liquid that may be left in the pot.

Put the cooked orzo into a large bowl.  Add the chopped herbs, apples, cranberries, almonds and chicken.  Combine well.

In a small bowl, combine the vinegar, salt, pepper, and olive oil.  Whisk well to combine all the ingredients.

Pour the vinaigrette over the orzo mixture.  Combine well.  Serve at room temperature, or place in the refrigerator to cool completely.

*To toast almonds, spread the nuts in a single layer in a non-stick pan.  Allow to toast over medium heat, stirring often.  As soon as you can smell the nuts they are probably done.  You are looking for a very light golden color.  You can also toast them on a cookie sheet in an oven set at 350 F.  Keep an eye on them.  As soon as you can smell them, take them out and let them cool. 

Jalapeno Popper Mac and Cheese

It's Secret Recipe Club reveal day!  This has become one of my favorite events each month.  This month I was lucky to be assigned Healthy. Delicious. as my blog to choose a recipe from.  Lauren loves to cook and has a blog full of tasty AND healthy food.  I had a lot of trouble choosing a recipe because Lauren's blog is full of amazing food, and since she has been blogging since March of 2007 there were many tasty recipes to choose from!  Finally, I narrowed my choices down to three: Pear and Raspberry Brie Puffs, Brussel Sprout Salad with Maple Vinaigrette, and Jalapeno Popper Mac and Cheese.  I settled on the Mac and Cheese because homemade mac and cheese is one of my all time favorite dishes, and jalapeno poppers are a favorite appetizer of mine.  Both have cheese, and in my book cheese bumps a recipe to the top of the rankings.

Let's get to business about this recipe.  I love that Lauren took a favorite unhealthy recipe of mine and lightened it up.  This mac and cheese is made with reduced fat cheeses and vegetable stock.  The addition of cream cheese helps create the jalapeno popper flavor, while also keeping the final product creamy--which is how mac and cheese should be!  There is a smokey flavor from the bacon, crunchy breadcrumb topping, and, the best part, diced jalapenos dotted throughout the entire dish.  Is a party in your mouth!

To make this dish kid friendly, I chopped the jalapenos very small and also reduced the overall amount to three peppers instead of eight.  If it were just the hubby and me, I could have left it as the original recipe stated.  I also increased the cream cheese to six ounces. This was an accident because I didn't pay attention, though it was a good accident.  The extra cheese only helped the dish have a creamy texture and gave it more flavor.

Overall, this is one of my favorite Secret Recipe Club recipes that I have posted. It was delicious and a HUGE hit for the entire family.  ENJOY!

Jalapeno Popper Mac and Cheese

Recipe Source: Modified slightly from Healthy. Delicious. 

4 ounces dry small, ridged pasta (I used Shells)

1 slice bacon, diced (optional)

1/4 cup diced Red Onion

1 clove Garlic, minced

3 Jalapeno Peppers, seeded and sliced (the original recipe called for 8)

2 Tablespoons Flour

1 cup Vegetable Stock

4 ounces Reduced Fat Sharp Cheddar Cheese, shredded

4 ounces Reduced Fat Pepper Jack Cheese, shredded

6 ounces 1/3 Less Fat Cream Cheese, cut into cubes (the original recipe called for 4)

1/4 cup Bread Crumbs

Bring a large pot of salted water to a boil. Cook pasta according to directions on the package until al dente.  Don’t overcook the pasta!

While the pasta is cooking brown the bacon, in a large sauce pan over medium heat.  Allow to get crispy then remove from the pan and drain on paper towels.  Leave the grease in the pot.

To the warm bacon grease, add the onion and garlic and cook until softened — about 3 minutes.

If you choose not use bacon simply soften the onion and garlic in a tablespoon of olive oil.  Add the jalapenos and cook until soft. Stir in the flour. Cook for 1 minute, and then add the vegetable stock. Cook for about five minutes or until the sauce begins to thicken.

Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Don’t add the cheese too quickly or the sauce will become grainy.  Stir in the cream cheese. Mix in the crumbled bacon, if using.

Combine the cooked pasta and cheese in a shallow baking dish or individual ramekins. (At this point no one will know if you sample a few bites!)  Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.

Lasagna Soup

Fall is here and I'm ready for soup.  Warm, steamy, comforting, soup that warms you from the inside out.  I can't think of a better meal on a crisp fall day than a bowl of delicious soup and warm bread.  When I found this recipe on Pinterest I knew it was a recipe I would make right away...as in that VERY day.  The clencher was a little something called "Cheesy Yum," a mixture of ricotta and parmesan cheese that rests in the bottom of the bowl as you ladle up the soup. It creates a cheesy, gooey delight to enjoy with each bite.  I highly doubt that anything topped with a concoction of "cheesy yum," could be bad.

As it cooks this soup fills your home with the lovely smells of Italian food.  It will make your children run to wash their hands in anticipation.  If you are lucky, you will have a dinner table filled with the sounds of clinking spoons and comments like, "wow," "this is amazing," and my all time favorite "you are the BEST mom ever!"  Serve with some warm French bread, bread sticks, a bread bowl or any carb of your choice.  ENJOY!

Lasagna Soup
Recipe Source: Adapted very slightly from A Farm Girl's Dabbles via Pinterest

2 tsp. olive oil

1-1/2 lbs. Italian sausage or burger
2 large onions chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste

Cheesy yum:
15 oz. ricotta
1 c. grated Parmesan cheese
1/2 tsp. salt
large pinch of freshly ground pepper
(The original recipe called for 8 oz of ricotta and 1/2 c. of parmesan cheese but because my family LOVES cheesy lasagna I double the amounts)

2 c. shredded mozzarella cheese
1/2 c. finely chopped fresh basil leaves

Heat olive oil in a large pot over medium heat. Add sausage or buger, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in a soup bowl, ladle the hot soup over the cheese and top it all off with mozzarella cheese and fresh basil.

Baked Penne with Chicken, Broccoli and Cream Sauce

I don't think I can ever get tired of pasta with cream sauce.  Even on a hot summer day, I can devour a warm, saucy, creamy, cheesy, bowl of pasta.  It is comfort food for me and love trying different variations.  This recipe is ideal, I think anyway, because it can be made ahead and the end result is still the same--a delicious pasta nestled in cheesy cream sauce with bites of tender chicken, crisp broccoli and sweet tomatoes from my garden. Definitely go try this soon, and I would recommend doubling the recipe so you have one for the freezer too.  Enjoy!

I'm linking this recipe go check out all the other great recipes people are posting!

Baked Penne with Chicken, Broccoli, and  Mozzarella

Recipe Source: Modified slightly from Mel's Kitchen Cafe

*Note from Mel: See the asterisk below the recipe for make-ahead directions.

Serves 6-8

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
1/2 cup parmesan cheese

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta or small pasta of your choice
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces mozzarella, shredded
8 ounces oven roasted tomatoes chopped or jarred sun dried tomatoes drained and chopped
In a small bowl, combine the bread crumbs, parmesan cheese and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli.  Cook the broccoli for 1 minute, until it is bright green but not longer or it will end up mushy in the end. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

While the pasta is cooking, add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, cream and milk; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the tomatoes and  mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Mexican Lasanga

We like pasta in my house.  We also like Mexican food.  So when pasta and the flavors of Mexican food can be combined we are happy campers!  I thought I had hit the jackpot with Taco Pasta, but this gem of a recipe might, be a smidge better. It comes from Mel's Kitchen Cafe and like everything I have tried from Mel this lasagna is everything she promises it to be.  (Please go look at her beautiful photos of this dish!  They do it much more justice than mine!)

This recipe has everything a good lasagna needs; layers of noodles nestled between a delicious rich sauce and topped with cheese galore oh, and I can't forget to mention that throughout are rich creamy pockets of cream cheese and sour cream.  There is a hint of spice but nothing over powering and the black beans and sweet corn are wonderful additions.  And, the best part, it is fast, thrifty, and EASY to prepare.  I made two small lasagnas instead of one large one and now we have dinner for another night waiting in the freezer.  Enjoy!

Mexican Lasagna
Recipe Source: Mel's Kitchen Cafe

**Because I changed nothing about this recipe I'm including a note from Melanie's recipe: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.


*Serves 6-8


1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Taco Pasta

This recipe is fast, simple and E. A. S. Y.!  My kids loved it and said, "this tastes like tacos!"  I, too, was surprised at the flavor.  The sauce is creamy, with a hint of spice (depending on what kind of salsa you use), and the pasta gets coated with all the yummy deliciousness creating a simple main dish. 

I doubled everything in this recipe except for the ground beef, to make sure we had enough for dinner and lunches for me and the hubby.

Taco Pasta
Recipe Source: Plain Chicken

printable version

1 pound ground beef
8 ounce small dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 cup salsa
2 tablespoons taco seasoning (or one packet)
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Shredded Cheese for topping

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired

Total Cost-$4.12 (Dinner and 4 lunches came from this!)
Ground Beef-Free (purchased with catalinas when beef was on sale for $1.99 per pound)
Pasta $1.00
Onion-$.25
Garlic-$.02
Salsa-Free (Garden Salsa)
Taco Seasoning-$.10
cream cheese $1.25 (marked down)
sour cream $1.00
Salt and pepper
Shredded Cheese for topping $.50 (Tilamook on sale)

Breaded Garlic Chicken in Lemon Garlic Sauce

OK, first things first.  Ignore the amount of butter in this recipe and don't judge me too harshly when I tell you I actually doubled the butter when I made it. After you have agreed to ignore those key points proceed to making this recipe, devouring eating it, and hiding the leftovers in the refrigerator so your family doesn't get to them before you do!

Another recipe from Mel at My Kitchen Cafe that I don't have to say much about.  It is light and delicious.  The sauce is great with pasta or rice and pairs wonderfully with any vegetable you want.  I served our chicken over pasta noodles cooked in chicken broth and enjoyed every last bite.  My family can't wait to have it again!

Breaded Garlic Chicken in Lemon-Butter Sauce

Recipe Source: My Kitchen Cafe who got it from one of her readers

*Mel's Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

**Cook's Note-I used chicken tenders instead and reduced the cooking times

4 boneless, skinless chicken breasts

1 cup seasoned flour (Flour, salt and pepper)

5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Combine flour, salt and pepper.  In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the chicken pieces in  the seasoned flour, and coat both sides of the chicken in the flour. One by one, dip the chicken into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken pieces. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Turn the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles or rice.

Total Cost $8.32 (with plenty of leftovers for hubby's lunch and mine too!)
Chicken Tenders $3.50
Flour $.08
Garlic $.20
Parsley $.09
Lemon $.50
Eggs $.57
Parmesan Cheese $1.00
Butter $1.50
Noodles $.88

Bowtie Pasta with Chicken in Cream Sauce with Roasted Tomatoes

I was able to restrain myself long enough to make a recipe with the wonderful roasted tomatoes that I posted a few days ago.  These little beauties add quite the punch of flavor and brightness to anything.  I love tomatoes in cream sauce, I love cream sauce with pasta, and of course they all go well with chicken so I threw this little dish together for dinner, spending more than I normally would but we all wanted something delicious and homey after eating restaraunt food all week. It was a perfect meal for all of us.

 Bowtie Pasta with Chicken in Cream Sauce with Roasted Tomatoes
Recipe Source: A Cook's Quest

12 ounces bow tie pasta
2 chicken breasts grilled
2 cups heavy cream
Roasted Tomatoes (about 1/2 cup chopped)
Parmesan Cheese--the real stuff (about 2 cups grated)
Parsley for garnish if desired

Bring a pot of water to a boil and cook your pasta.  While the pasta is cooking chop the chicken that has already been cooked into bite sized pieces.  When the pasta is cooked to your liking drain it and reserve about 1/2 cup of the pasta water.

In the same pot that you boiled the pasta, combine the cream and Parmesan cheese.  Bring the cream to a boil stirring until it starts to thicken.  Don't leave this unattended, it could burn which would be no good.  Add the pasta into the cream along with the chicken and parsley.  Stir to coat everything evenly, if needed add a bit of the pasta water to thin out the sauce.

Total Cost: $8.86 (this can definitely be made for less when item are on sale but I didn't care this time)
Pasta $.50
Chicken $3.77
Cream $2.26 (not on sale)
Parmesan Cheese $2.33
Tomatoes Free

Creamy Chicken & Fettuccine

When I ask B2 what sounded good for dinner she told me, "Chicken with creamy sauce and noodles.  Oh, and cucumbers too." Now this mom is never going to say no to vegetables when my kids request them so the cucumbers were in like Flynn; and I will never deny myself the opportunity to enjoy a marriage of pasta and cream cooked into one mouthwatering meal so I was happy to oblige both her dining requests.  Now the problem, what should I do that is different from my usual Alfredo sauce?

Since I am not overly creative, or inspired, when it comes to making my own dishes from start to finish, I went where I always go when I need a delicious recipe, Mel at My Kitchen Cafe.  Today I found the perfect dish, Creamy Chicken Fettuccine, it has the flavors of summer with lemon, peas, and fresh basil paired with the garlicky smooth sauce that only heavy cream can create.  I'm telling you we all loved this dish, B1 and B2 declared it better than the usual and this mama may or may not have eaten enough to make her waistline scream in protest.

Creamy Chicken & Fettuccine

Recipe source: Adapted slightly from Mel at My Kitchen Cafe

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper

2 olive oil

2 garlic cloves, minced

1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
1 cup frozen peas
1 cup grated Parmesan cheese
1/3 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente.

While pasta is cooking, heat olive oil in a saute pan.  Add sliced chicken and cook until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

 When the pasta is almost done, add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

**Cook's note: This recipe made a lot. My family (there were four of us tonight) had enough left overs for all of us the next night paired with a salad. I did add a little cream to help the sauce come back together.  This can easily be cut in half if you don't want left overs.

Total Cost:$5.00 (plus $.50 for the cucumber)
Chicken $2.04
Pasta $.88
Cream $.71
Basil Free From my garden
Garlic $.02
Lemon juice/zest $.25
Parmesan Cheese $.98
Olive Oil $.12

Gnocchi in Cream Sauce

Gnocchi (pronounced nyō'kē) is a recipe that I had never even considered preparing....ever.  I had a myriad of reasons, they look too time consuming, they must be hard to prepare, potatoes in pasta sounds weird, you get the idea.  But, after seeing gnocchi recipes on every good Italian site or in every good Italian cookbook I was finally convinced that maybe, just maybe, there was something to these little potato pastas. 

I was waiting for the perfect day to try my hand at this new dish.  When my parents offered to take the kids for a few days over spring break I decided it was time.  Not only would I have the time with no interruptions to make the dish, but then my hubby and I could have a special dinner together when he got off of work.  So I stopped at the store after work and made the choice to put these gems in a cream sauce made with heavy cream (it's a special ocassion don't give me too much flack,) ham and peas.  I was hoping for asparagus, but I went into sticker shock at the price this week and opted out.

After baking the potatoes to crispy loveliness, mixing the dough, and then rolling and shaping the pasta I had a meal that I was very impressed with and that both my husband and I devoured.  The gnocchi were like pasta, but like a dumpling too.  They were tender morsels of potato dough goodness that paired beautifully with the creamy rich sauce created by the cream.  This is yet again, a dish that can be adapted to whatever you want.  Add gorgonzola cheese instead of parmesan, or use marinara sauce instead of cream sauce and add some fresh summer veggies for a healthier version.  It is all up to you, your budget, and most importantly your taste buds.  Enjoy!

Gnocchi
Recipe Source: A Cook's Quest
Makes 2-4 servings depending on size.  This recipe can easily be doubled, tripled, etc. for larger families.

4-5 medium potatoes, scrubbed clean
1 cup flour
1 large egg
salt and pepper
1-2 tsp garlic powder

Sauce:
Ham (4 oz diced)
Frozen Peas, (about 6 oz)
1/2 cup parmesan cheese
1-2 cloves of garlic
Heavy Cream

Bake the potatoes at 425 F until cooked all the way through.

Cut potatoes in half, and using a fork scrap the inner flesh of the potato into a bowl. (Don't throw the skins away.  I have a recipe coming that will use them in a new way.  Wrap them in plastic wrap and put in the refrigerator or freezer.) Try not to mash the potato, but almost shred it into the bowl so the potatoes stay light and fluffy.  If you have a ricer or food mill you can also run the potatoes through it for a more uniform size.

Add flour, salt, pepper and garlic powder and toss gently to combine.  Make a well in the center, and add the egg.  Carefully combine all the ingredients until well combined.  Turn the dough out onto a floured work surface and knead gently and form into a ball.

Cut the dough into fourths.  Roll each fourth into a long rope about 3/4 of an inch in diameter.  Cut the rope every 1 inch to make the individual gnocchi.

Next come the fun part.  Putting the ridges on the pasta.  It takes a little bit of practice, but I decided that I personally prefer them to look a little "rustic" and luck for me, I am good at that method!  Using two forks, place a piece of dough between them and roll gently.  The tines of the fork will create indentations on the pasta which will help hold the sauce.

Heat a pot of water or chicken broth (my preference) to boiling.  Drop the gnocchi in.  You will want to do this in batches so the pot doesn't become over crowded.  Gnocchi are called the smart pasta because they sink when first placed in the boiling liquid, but float to the top when almost done. 

After the gnocchi float to the top, continue simmering 2-4 minutes until done all the way through. Drain well.

While cooking the gnocchi, start your sauce.  In a pan, saute ham until it starts to brown.  Add garlic and cook for a minute stirring constantly to prevent it from burning.

Add the cream and allow to simmer gently, stirring often.  Add the cheese, and frozen peas continue simmering until the cream has thickened to your liking.  Add in the gnocchi and heat for one minute.  Plate up and enjoy with someone you love!

Total Cost $4.32

Potatoes $.25

Flour $.08

Egg $.13

Seasoning $.02

Cream $1.39

Ham $1.40

Peas $.50

Garlic $.05

Parmesan $.50

Chicken Challenge Phase Three-Linguini with Chicken, Broccoli & Sun Dried Tomatoes in Alfredo Sauce

Tonight is the last night of the Chicken Challenge.  Like the other chicken recipes I presented, this isn't a fancy recipe, just an easy "go-to" meals for busy weeknights. It is quick to prepare, easy on my budget and very very tasty!   The beauty of alfredo suace is that so many other foods pair with it nicely.  Since I only had one cup of chicken left, I had to stretch this meal in order to feed all five of us.  I added some frozen broccoli and about 3/4 c of the sundried tomatoes I recently made.  Delicious I tell you!  Even my two broccoli hating boys finished thier servings which always makes a mama proud :)

Linguini with Chicken, Broccoli & Sun Dried Tomatoes in Alfredo Sauce
Recipe Source: A Cook's Quest

1 box pasta
1 jar of alfredo sauce (or you can make your own)
1 c cooked chicken, chopped
3 cups of broccoli
3/4 c sun dried tomatoes drained and chopped

Boil pasta.  When almost done, throw in the broccoli to cook until crisp tender.  Before draining the pasta reserve about 2/3 c of the pasta water.  Drain pasta and brocoli.  Return to pot.  Add chicken, sun dried tomatoes, alfredo sauce and some of the reserved pasta water.  Mix with tongs.  If needed add more pasta water to thin the sauce.  We like saucy noodles, while some people don't so do what you like best.  Serve with your favorite side.  We got a full dinner for five people and enough left overs for two lunch servings.

I haven't figured out the total cost of this dish yet. I am guessing about $2.00 because the pasta sauce was only .50 and so were the noodles.  The broccoli was cheap and I made my own tomatoes.  I will post the total cost of this Chicken Challenge tomorrow night with all the details of each meal.