Cilantro Chicken Pasta

This recipe can also be made without chicken, as a vegetarian meal. This pasta is restaurant quality!!! Serve over noodles with chicken, use as a pizza sauce, sandwich spread or a dip. The best part about this recipe is that it is so easy!

1 pkg cooked pasta

1 bunch of cilantro

5 cloves of minced garlic

1 TBS. White Wine vinegar or substitute with lemon or lime juice

1/4 cup Grated Parmesan cheese

1/2 tea. Cayenne pepper
salt to taste. I usually add 1 tea.
1/2 cup olive oil

Blend all ingredients in a blender or food processor. Heat on low and serve over noodles with cooked chicken pieces.

ENJOY!

Zuppa Toscana Soup

I made this for a party the other night and everyone wanted to recipe. This is a great soup for those who have not had it , you must try it!

Olive Garden Zuppa Toscana COPY

Serves 6

1 lb. ground  Italian Sausage

2 large  Potatoes sliced in half, and then in 1/4 inch slices

1 large Onion, chopped

1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon). or 6 slices of bacon crumbled

3 cloves garlic minced

2 C. Kale or Swiss chard chopped

2 Tbs.Chicken base

1 qt. Water

1/3 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken base, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

ENJOY!

The Green Peruvian Dipping Sauce

• Sorry pic was taken From Iphone.

I went to New York a few weeks ago and we went to this Peruvian restaurant.They served this sauce with a roasted chicken. This sauce is so good we could not stop talking about it for days! So when i came home I decided to try and make a copy of the sauce  here is my recipe. If you like Cafe Rio sauce you will like this.. it's similar.

Ingredients:

2 fresh jalapenos, including seeds and ribs, diced

1 tablespoon aji Amarillo paste (this can be hard to find, Its usually in the mexican food section) If you can't find this product you can use green Chile sauce.

10 sprigs cilantro leaves and stems, roughly chopped

2 tablespoons grated cotija cheese(this is best) or Parmesan cheese

1/2 teaspoon minced garlic

1 tablespoon vegetable oil

1/2 teaspoon white vinegar

1/2 teaspoon salt

Squeeze of lime
1/2 cup mayonnaise
2-3 inches of a peeled cucumber.

Blend everything together in a food processor or a blender till smooth.
Serve over a rotisserie chicken.

ENJOY!

Salmon Garlic Skewers

Ingredients:

Salmon Fillets

3 cloves of Garlic

4 Tbs. Fresh chopped Parsley

Ice Cream Rock Salt

1 Tsp. Pepper

1/2 tsp, Cheyenne Pepper

1 Tbs. Olive oil

4 Bamboo Skewers

1. Cut Salmon into large cubes, place in large mixing bowl. Chop parsley, press garlic and add all other ingredient's except the salt. Mix well to coat the Salmon. Place Salmon cubes on skewers and sprinkle ice cream salt over the top, you can also use rock salt. This gives the salmon a little bit of crunch. You will love it. Place skewers on the grill till cooked thoroughly.

Enjoy!

Cheesy Tomato Cream Pasta

My dad hates traditional spaghetti and even he liked the twist this recipe gives it. The base of this recipe is from The Food Nanny but I put my own spin on it.

Ingredients

1/4 cup olive oil
2-4 garlic cloves, minced
1/2 white onion, chopped
1 pound ground beef
1 cups sliced mushrooms
2 (14.5 ounce) cans diced tomatoes undrained (I used homemade stewed tomatoes)
1/2 cup grated Parmesan cheese, Plus additional for sprinkling
1/2 cup cream or half and half
1/4 cup low-fat ricotta cheese, about 2 ounces
20 fresh basil leaves, or 1/2 teaspoon dried
1/4 teaspoon course salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper (optional)
8 ounces uncooked pasta of your choice

Directions

Cook meat and drain set aside. Heat the oil in a medium saucepan over medium-high heat.Cook and stir the garlic and onion until you smell the aroma.  Add beef to onion and garlic.  Remove from the heat and add the tomatoes, mushrooms, Parmesan cheese, cream, ricotta, basil, salt, black pepper, and crushed red pepper.  Cook over low heat until the sauce coats the back of a spoon, 10-15 minutes.

Meanwhile, cook the pasta according to package directions.  Drain. Serve sauce over pasta.

Serves 4

**For a smoother sauce, puree the tomatoes first in a blender for a few seconds.

Enjoy!

Pecorino Pasta

Pecorino Pasta

This pasta turned out delicious! It's from Cooking Light, best recipes of 2010.

Fresh Tomato, Sausage, and Pecorino Pasta

8 ounces uncooked pasta

8 ounces ground Italian sausage

2 teaspoons olive oil

1 cup vertically sliced onion

2 teaspoons minced garlic

1 1/4 pounds tomatoes, chopped (I didn't use that many)

6 tablespoons grated fresh pecorino Romano cheese, divided

1/4 cup torn fresh basil leaves

1/8 teaspoon black pepper

1/8 teaspoon salt

I added broccoli to it since I had some on hand, I also think asparagus and mushrooms would be good to add.

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook for 4 minutes, stir occasional. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining cheese and basil.

Yield: 4 servings  Serving size: 2 cups pasta mixture

Enjoy!

Shrimp Linguine

I love anything with shrimp.  It's one of my favorite foods.

Ingredients

1 pound linguine
1/2 cup olive oil
1 chopped onion
3-5 cloves garlic minced
1 pound raw shrimp (remove shell and tail)
1/2 cup fresh chopped parsley
1/2 cup dry cooking white wine
2 tablespoons unsalted butter
1 lemon (for less lemon flavor use 1/2)
1 chicken bouillon cube
parmesan cheese for topping
sea salt and pepper

Heat olive oil.  Add chopped onions, garlic, pepper and a pinch of salt.  Stir occasionally until cooked.  Add cooked shrimp, white wine and bouillon.  Ten minutes before serving add butter, lemon, and parsley.  Mix everything with cooked pasta and serve.

ENJOY!

Zuppa Tuscana

This soup is a copy cat from the Olive Garden.  It has become a family favorite at our house.  We hope you like it.

Ingredients

1 lb. Italian Sausage
1 large onion chopped
3-4 large russet potatoes sliced with mandolin
2 cloves garlic minced
2 cups fresh kale
1 cup heavy cream or half and half
1 1/2 quart chicken broth
6 slices of bacon cut into small pieces (optional)

Cook sausage and onion.  Drain. Pour back into pot.  Add chicken broth, potatoes, garlic and bacon to sausage and onion mixture.  Cook until potatoes are done.  Salt and pepper to taste.  Turn to low and add kale and cream.  Serve with bread.

Enjoy!

Poppy Seed Chicken Pasta

I got this great recipe from my friend Andrea. Its a creamy sauce with a little bit of crunch. Its wonderful!!!

3-4 Chicken Breast Cubed

16oz/2 cups Sour Cream

2 cans of Cream of Chicken Soup

2 Rolls of Ritz Crackers

3/4 Cube of Butter

2 Tbs. Poppy Seeds

Salt and Pepper

1. Cook cubed Chicken in a pan. Season with salt and pepper.

2. In a seperate bowl add sour cream and cream of chicken soup. When Chicken is cooked add to bowl and mix.

3. In a ziplock bag crush Ritz crackers, add poppy seeds, and melted butter. Mix well.

4. Place Chicken mixture, in a greased baking dish. Spread cracker mix on top.

Bake 350 degrees
for 30-35 mins.

Serve over angel hair pasta
Serves 4-6

ENJOY!

Cilantro Enchiladas

We love to cook with Cilantro! This is one dish that uses a small amount of cilantro that gives alot of flavor. This is defiantly an easy recipe and makes 10 enchiladas, so invite some friends over.

10 small  flour or corn tortillas (If you use corn you will need 15 tortillas)
1/4 cup Cilantro
2  10oz cans of Cream of Chicken Soup
1 Cup light Sour Cream
1 medium diced Onion
3 Chicken Breast
1 7 oz. can of Diced green chilies
1  28oz. can of Mild Enchilada Sauce
1/3 cup shredded Mexican Cheese

1. Boil Chicken, When fully cooked shred.
2. Mix shredded chicken, cilantro, cream of chicken soup, sour cream, onion, cheese and green chilies into a large bowl.
3. Spray baking pan.  Fill each tortilla with 1/4 cup filling.  Roll.  Repeat until all tortillas are filled and rolled.
4. Pour mild enchilada sauce over the top of enchiladas.  Top with desired amount of cheese.

Bake 350
For 30-40 minutes

Enjoy!

Ranch Chicken Tacos

This is one of our husbands favorite meals. They request this every time we ask what they want for dinner.

Ingredients:
4 Chicken Breast
1/4 cup Cilantro diced
1/2 Packet of Powder Ranch Dressing
1/2 Yellow onion diced
1/2 Packet of Taco seasoning (dry powder)
1 Tbs. Water
Salt and Pepper


Cut chicken into small pieces. Put chicken into sprayed pan with diced onion. Once the chicken is cooked, drain excess water. Then add Ranch powder, dry taco seasoning and salt pepper and 1 Tbs.water. Then add Cilantro.
Serve in taco shell, hard or soft. Add desired taco toppings (tomatoes, lettuce, cheese, sour cream, avocado and salsa.)

Enjoy!

Panko Crusted Chicken

Everyone in the family will love this recipe.  You can disguise it as chicken fingers for the little ones.  This moist, delicious chicken is great plain or is perfect for dipping in any sauce.

Ingredients:

3 Chicken Breast

1 Cup Sour Cream

2 Cups Italian Style Panko Crumbs

1/4 Cup Shredded Parmesan Cheese

Salt and Pepper to Taste

Optional Dipping Sauce- Ranch, Barbecue, and Dijon Mustard

How to prepare:

Cut chicken into strips. Pour sour cream into a shallow dish; set aside.  Combine panko crumbs, parmesan cheese, salt, and pepper into the other shallow dish.  To crust chicken, dip each in the sour cream.  Then roll chicken into panko and parmesan cheese mixture.  Place chicken on a greased pan. 

Bake at 350 degrees 

For 30 to 40 minutes

Panko, is like bread crumbs. It is usually next to the btead crumbs at the super market. 

 ENJOY!