pasta Posts

13Jul
0

Chicken Parmigiana

My husband LOVES Chicken Parmigiana.  Loves it.  I think he’d be willing to eat it 7 nights a week if I’d make it.  I made it for his birthday last year. He loved this recipe SO much.  He has been so incredible throughout my pregnancy, I wish I could make it for him more often to thank him for everything he does.  However, I’m having some serious issues with sauce and severe heartburn.  (and touching raw chicken isn’t so good for my tummy)  Once this baby is born, he’ll be getting it for sure, all the time.  (Just hopefully me eating the sauce doesn’t affect the nursing baby!)

chicken parm

chicken parm

You’ll need~
4 Chicken Breasts
2 Eggs
1 cup Flour
3/4 cup Bread Crumbs
1 tbsp Granulated Garlic
1/4 cup Romano Cheese
Salt and Pepper
2 cups Grated Mozzarella Cheese (or more if you like it cheesy!)
4-5 cups Marinara sauce (depending upon how saucy you like it)
Parmesan Cheese (for sprinkling when done!)
1 lb Spaghetti

To make~
Combine the bread crumbs, garlic, Romano Cheese, salt and pepper.
Dredge the chicken in flour, and then put the chicken into the beaten egg. After chicken is coated in egg place in the bread crumb mixture and cover completely. In a pan over medium heat, add oil and pan fry the chicken. When the chicken is done place on paper towel. Pour some of the marinara on top of the chicken and then top with the mozzarella cheese and melt in the oven. Serve chicken with spaghetti and sauce


Posted by Judy in mains and tagged with ,
11Jun
0

Fettuccine Carbonara

The pregnancy is going better, thank goodness (18wks 3days today!).  The seizures I was having have stopped, and the morning sickness has subsided.  I am slowly, but surely, starting to get some energy back.  Hopefully I’ll be back in the kitchen full time soon.  This recipe is for a Fettuccine Carbonara that I’d made before I got pregnant, and just recently came across the picture on my hard drive!  Yay!

You could use any pasta you want, I just happened to have some fettuccine on hand.  Admittedly, when I took this picture, I’d forgotten to add the cheese.  It was a big exciting evening here.  My husband had been outside with the kids when he called me to hurry out.  Our son had ridden his bike, without training wheels, for the very first time!

Fettuccine Carbonara

Fettuccine Carbonara

You’ll need~

1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices extra thick bacon
1/4 C. olive oil
3 C. mushrooms, sliced
1 lb. fettuccine, uncooked
1/2 C. Parmesan cheese, freshly grated

Melt butter in large saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whisk until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whisking frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into small pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Saute sliced mushrooms. Add to sauce. Cook fettuccine according to package directions. Drain well and add to the sauce. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.
I am still having problems eating meat with this pregnancy.  I’m not too sure if it’s the meat, or the handling of the meat when I have to cook it.  I’m thinking of attempting once a week cooking.  It will save time, and I won’t have to handle raw meat on meat-eating days.  Hopefully it will work.  I’m still down in the weight gain department.  As a matter of fact, my doctor has ordered me to drink milkshakes!

Posted by Judy in mains and tagged with
03Nov
2

Cheesy Spinach Tortellini

Cheesy Creamy Spinach Tortellini

Cheesy Creamy Spinach Tortellini

This is a great weeknight dinner.  It’s so quick and easy.  The kids love this and chow down… spinach and all!

You’ll need~
olive oil
2 Tbsp butter
2-3 cloves minced garlic
1 cup chicken broth
1 cup heavy cream
tortellini
1 package frozen chopped spinach, thawed
1 cup Parmesan cheese (I use more because I love melty cheese)
flour

Saute garlic in olive oil and butter.  Add the flour and cook briefly.  Whisk in chicken broth and cream.  Using paper towels, squeeze all the liquid out of the spinach.  Toss the spinach and cheese into the cream mixture.  Cook the tortellini and carefully fold it into the mixture.  Season with salt and pepper.

PPCsig

Posted by Judy in mains and tagged with
21Sep
0

Because you can’t have wings every day… can you?

I love all sorts of buffalo chicken, so here’s something a little different than the average wing, but it still combines a lot of great tastes into one tasty dish!
The photo was taken before I put it in the oven. I meant to take one after, but was very hungry. Sorry.
As a side note, the night the photo was taken I was out of pepper jack cheese, so just used tons of crumbled bleu cheese instead.

You’ll need~
2 tablespoons extra-virgin olive oil
about 4 to 6 boneless, skinless chicken breasts, cut into small bits
3 ribs celery, chopped
5 large cloves garlic, chopped
1 tablespoon paprika
Salt and pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled bleu cheese
Preheat the oven to 450 degrees. Bring a pot of water to a boil for the macaroni.

Coat a large deep pan in the olive oil. Brown the chicken bits in it with the garlic. Add the celery, paprika and some salt and pepper. Cook the veggies, stirring frequently, until tender. Add the chicken stock. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes.
While that is going on, cook the macaroni to al dente. Once cooked, drain the pasta and toss it into the mix, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it in the oven until the cheeses have melted and the top is golden brown.

buffalochixmac

Posted by Judy in mains and tagged with ,