Cashew Chicken

6-8 boneless, skinless chicken breast, cut into small bite sized pieces
1 clove garlic, minced
1/4-1/2 t ground ginger (put in desired amount, according your taste)
1 t. pepper
1/8 t. cayenne pepper
1/2 c. soy sauce
3 T. ketchup
1 T. brown sugar
2 T. vinegar
1 c. cashew pieces


Put a small amount of oil into a frying pan, heat. When oil is hot add chicken pieces. Brown until chicken is entirely cooked. In a small bowl combine soy sauce, vinegar, sugar, garlic, ginger, ketchup and cayenne, pepper and mix together; pour over chicken. Simmer for 15-20 minutes so that meat can absorb the flavor of the sauce. Add cashews and simmer for 5 more minutes. Serve hot over steamed rice

Review: Good Stuff! Next time I make it I won't put quite so much Cayanne pepper though, it was a bit spicy for my family. Also I added more brown sugar than it called for(of course)

Recipe from Better than Burgers

Cinnamon Butter- (ht)

Cinnamon Butter
1 cup REAL salted butter
6 Tbsp. Powdered Sugar
1 tsp. cinnamon


Beat butter, sugar and cinnamon till soft and smooth. Refrigerate till served.

Recipe from Better than Burgers

Chicken Cordon Bleu Wraps

3/4 pound slice roasted chicken, from the deli
1/2 pound black forest ham, from the deli
4 wedges of creamy Swiss cheese such as Laughing Cow (or you can use spreadable cream cheese)
4 Tbsp mayonnaise
2 Tbsp creamy honey Dijon mustard
1 cup baby spring mix lettuce or baby spinach
4 (8 inch) tortillas
1. In a bowl, mix together the mayo and mustard. Set aside.

2. With each tortilla, spread one wedge of cheese even over the entire tortilla. Next, place a couple slice of chicken on the tortilla follow by a couple pieces of ham. Be sure to leave one end of the tortilla uncovered(about a 1 inch section). This will be the end you will roll the tortilla up to. The uncovered part will help seal the sandwich with the little bit of cheese spread on it.

3. Spread about 1 Tbsp of the mayo/mustard mixture evenly over the chicken and ham. Place a few pieces of lettuce on the tortilla. Roll the tortilla into a log, rolling toward the post of the tortilla that isn’t covered with meat. Wrap tightly with plactic wrap. Repeat with remaining tortillas.

4. Keep logs wrapped tight until ready to serve. Slice each wrap in half on a diagonal to serve.

Review: Yummy stuff, I love wraps

Recipe from Real Mom Kitchen

Sour Cream Banana Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour

1.Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.Bake for 1 hour, until a toothpick inserted in center comes out clean

Review: Best banana bread ever! I couldn't believe how good this stuff was and it was really easy to make. The only thing I did differently was that I put a whole teaspoon of salt. This is my new favorite bread.

Recipe from allrecipes.com

Broccoli Cheese Soup

1 can chicken broth
1 small onion, diced
1/3 c. flour
¼ c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 ½ c. shredded cheddar cheese (sharp)
½ c. shredded swiss cheese
1 lg. head steamed chopped broccoli (chopped VERY small)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes approximately 4 servings in bread bowls.

Review: I really liked how with this recipe you steam the broccoli seperately and then you add it to the rest of the soup. That way you know your broccoli won't be over cooked. It tasted really good also.

recipe from Cooking a la Mode

Italian Bread Bowls

1 ½ Tbsp. yeast
2 ½ c. warm water
2 tsp. salt
2 Tbsp. vegetable oil
7 c. flour
2 Tbsp. cornmeal
1 egg white
1 tablespoon water

**Yields: 6 bread bowls

In the bowl of an electric mixer, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed.

Knead dough for about 6 minutes with and electric mixer or by hand, adding a little more flour if necessary. Lightly spray a large bowl with Pam. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 6 equal portions. Shape each portion into a nice, smooth, round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Review: These bread bowl are okay, not my favorite but they served their purpose.

Recipe from Cooking a la Mode

Chicken Salad Avocado Wrap- (ht)

1 Cup Cooked Chicken (about 1 large chicken breast), cooked and chopped fine
2 Tbsp Mayonnaise
2 Tbsp Parsley
Juice of 1/2 Small Lemon
2 Tbsp Dill Pickle, chopped fine
1/4 Tsp Salt
1 Avocado, Cut into fourths
4 Tortilla Wraps

1. Combine the first 6 ingredients in a bowl and mix.
2. Warm a tortilla for about 30 seconds on each side (you can do this on top of the stove or in a microwave for 15 seconds in between moist paper towels).
3. Place 1/4 of an avocado, cut into slices, on the half of the tortilla nearest to you.
4. Spread 1/4 cup of Chicken Salad on top of the avocado.
5. Roll the wrap away from you and cut into halves.
6. Serve.

Recipe from Weelicious

Mongolian Beef

2 lbs. steak (I prefer tri-tip, but you can also use flank steak or any other good cut of beef)
1/4 c. cornstarch (only for stir-fry method)

Marinade:

1 c. soy sauce
1 ¼ c. sugar
1 tsp. pepper
2 T. toasted sesame oil
4-6 green onions, sliced from bottom to top
2 T. sesame seeds

Broiling Method:

Combine marinade in ziplock bag. Cut steak into 1/4 inch thick slices against the grain. (*Note: It's easier to do this with a sharp knife when the meat is slightly frozen-- But not necessary.) Place meat in marinade for 24-48 hours, if possible. Once marinating is complete, pour entire contents of bag into a foil covered 9x13 pan. Broil, turning at least once, until meat is cooked to desired doneness. (Watch it carefully! It cooks quickly!) Serve over rice, with extra sauce.

Grilled Kabobs:

Cut steak into 2 inch cubes. Combine marinade in ziplock bag and marinate meat for 24-48 hours.

When ready to grill, soak bamboo skewers in water for at least 20 minutes to avoid burning. Then spear steak cubes onto skewers. Grill on both sides until cooked to desired doneness. If desired, boil marinade and serve on the side. Serve with rice.

Stir-Fry Version:

Whisk marinade ingredients in a bowl, leaving out the green onions. Slice onions into 1-2 inch sections and set aside. Cut steak into 1/4 inch thick slices against the grain. (*Note: It's easier to do this with a sharp knife when the meat is slightly frozen-- But not necessary.)

Pat sliced meat dry with a paper towel and place in a bowl or ziplock bag with 1/4 c. cornstarch. Shake or stir to coat all sides of meat.

In a large pan or wok, heat 2 Tbs. vegetable oil over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce over meat and add green onions. Heat through and serve immediately over rice.

Review: I did not like this recipe very much which is a bummer because I was excited about it. The sauce was kind of bland in my opinion and even after I spiced it up a bit it still didn't taste very good to me. It did get my brain thinking of how I could make something similar that could turn out awesome though so I guess that's a plus.

Recipe from Cooking a la Mode

Peaches and Cream Cheesecake- (ht)

1/4 c. flour
3 T. butter
1/2 tsp. salt
1 tsp. baking powder
3 oz pkg, vanilla pudding (not instant)
1 egg
1/2 c. milk
1 lg. can peaches (sliced, drained, reserve 3 T. juice)
8 oz. cream cheese
3 T. peach juice
1/2 c. sugar


Combine flour, butter, salt, baking powder, pudding, egg and milk and beat for 2 minutes. Pour into greased and floured 10-inch pie pan. Place peaches over batter. Beat cream cheese, peach juice and sugar for 2 minutes (until no lumps). Spoon to within 1 inch of ege on top of peaches. Combine 1 tablespoon sugar and 1/2 tsp cinnamon. Sprinkle over top. Bake 30-35 minutes at 350 degrees. Serves 6 to 8.

Recipe from Sweet Treats and More

Cinnamon Cresent Twists- (ht)

1 package (8 ounces) refrigerated crescent rolls
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon
Glaze:

1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water
Separate crescent roll dough into four rectangles; press seams to seal.
In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.
Starting from a long side, cut each rectangle into three strips (I use my pizza cutter to do this). Twist each strip several times; seal ends together.
Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Recipe from Real Mom Kitchen

Pineapple Limeade- (ht)

1/2 cup of sugar
3 cups pineapple juice
1/2 cup lime juice
1 liter club soda, chilled
1 lime, sliced and then cut slices in half

In a large picture, mix the sugar and juices together and chill. You want this nice and cold.
Just before serving mix in club soda and lime slices. Serve over ice. Enjoy! Makes 8servings.

Recipe from Real Mom Kitchen

Tassie Cups with Whipped Lemon Curd

3 ounces of cream cheese (a cube is 8 ounces, softened
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Start off by preheating the oven to 350 degrees F.
Using a food processor, combine the softened cream cheese, softened butter, flour and salt. Pulse and grind until the mixture forms into a ball. Then get a strip of plastic wrap and place it on the counter. Place the dough onto the center of the plastic wrap and wrap tightly into a ball. Place in refrigerator for 1 hour

Once chilled divide dough into 24 little round half dollar size balls. Using a mini-cupcake pan place each ball in a cup (slightly greased). Pressing from the center out, press dough up the sides of the cup until the dough is evenly pressed up the cup. Then place them into the oven for 10-15 minutes until they are barely brown on the edges (mine took about 10 minutes).

Let the tassie cups cool completely, then remove them carefully from the pan and place on a cooling rack.

For the whipped curd take a half pint of heavy whipping cream and using a stand mixer, mix until the whip cream is pretty thick. Take out about a 1 1/2 cup whipping cream and set aside. Then using already made and cooled lemon curd, mix 2 cups whipping cream and 1 cup lemon curd. Be careful that as you combine the two that you fold the curd into the whipping cream and not mix it. You want to keep the air in the mixture and stirring it will do the opposite.

Next take the 1 1/2 cups whipping cream and add a little drop of vanilla and a about 2 tablespoons powdered sugar to the mixture and stir.

Once the tassie cups are completely cooled, spoon in about a little over a tablespoon of whipped lemon curd into the cups (or fill until they are leveled with the tops of the cups). Then place a dabble of whip cream on top and for garnish and color, add a slice of strawberry.

Review: These were really good but took kind of a long time to make so I don't think I would make them just for an every day snack but they look really pretty and would be an impressive thing to bring to a potluck or something. The only thing I did differently is that I added a half of a cup of sugar to the tassie cup dough so it was kind of like a shortbread with cream cheese. They turned out really great and when I took some to the neighbors they thought I was a gourmet pastry chef. Maybe that's what I'll be when I grow up.

Recipe from Rozlynn's Homemade Goodness

BLT Pasta Salad- (ht)

1lb. macaroni pasta
8 slices bacon
2 medium-large tomatoes
2-3 bunches of green onions, plus extra for garnish
1 cup mayonnaise (NOT Miracle Whip)
1/4 cup white vinegar
salt and pepper, to taste

Bring a large pot of water to a boil and add macaroni. Cook until al dente, about 8 minutes. Drain and pour into large mixing bowl, chill.

Fry 8 slices of bacon and, when cool enough to handle, crumble into bite sized pieces. Set aside.

Chop tomatoes and green onions, add to small mixing bowl. Mix in mayonnaise and vinegar. Add salt and pepper, to taste.

Pour mayonnaise mixture over macaroni and stir together well. Stir in the crumbled bacon.

Serve in a pretty dish with some chopped green onions sprinkled on top. Enjoy!

Recipe from Buns In My Oven

Chocolate Marshmallows- (ht)

3 .25 oz envelopes of unflavored gelatin
2 cups of sugar
3/4 cup of corn syrup
4 ounces of semi-sweet or bittersweet chocolate
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup of powdered sugar
Water

You'll also need:
Foil
1 teaspoon canola oil or spray oil
A 9x9 baking pan
A stand mixer
A candy thermometer

Line your baking pan with foil and coat it with the oil.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.
In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes. Also, leave out the chocolate for a yummy vanilla flavor, use some peppermint extract, or dip them in chocolate and sprinkle on crushed candy cane bits for variety. So many possibilites!

Recipe from Dish Delish

Lemon Curd

1 cup fresh lemon juice (about 6-8 large lemons)

2 tablespoons fresh lemon zest

1 cup sugar

6 large eggs

1.5 sticks butter (12 tablespoons) cold, unsalted butter cut into bits

Zest lemons and set aside. Halve lemons and juice. Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan. Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).

Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well). Cover the surface with plastic wrap to keep a film from forming on the surface of the curd. Chill overnight or for 8 hours before serving. Enjoy!

Recipe from Cafe Zupas

Review: This was a lot easier to make than I thought it was going to be, I did change a few things though. First off I decided to use just the egg yolks instead of the whole egg. I did this because I wanted it to be a little more custardy and I think it worked. because of this I only used 1/2 a cup of lemon juice, 1 Tablespoon of zest and one stick of butter. I kept the sugar the same though. It turned out great and was much cheaper to make than to buy!

Apple Streusel Muffins- (ht)

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon cinnamon
2 dashes of nutmeg
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1 1/2 cups grated apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan (I use the reusable muffin liners)

In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. It will be a light tan color

In a large bowl, beat together butter, sugars and eggs until smooth. Mix in vanilla. Stir in grated apples followed by apple chunks, and gradually blend in the flour mixture. This ends up an extremely thick batter, but the extra grated apples which releases moisture into the muffins as the muffin cooks

Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

Gingerbread Cupcakes- (ht)

1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk

Mix together cake mix, eggs, molasses, oil and milk.
Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
Cool completely before frosting

Recipe from Real Mom Kitchen

Oreo Dessert Pie- (ht)

1 package Oreos, crushed
1 cube butter, melted
1 large cool whip
1 (8 oz) package cream cheese
1 Cup powdered sugar
1 large box chocolate instant pudding
2 2/3 cup milk

Put 2/3 of the crushed Oreos in the bottom of a 9X13 pan. Pour melted butter over the top and press to make a crust. Mix cream cheese, powdered sugar and 1/2 of the cool whip and spread on crust. Make pudding with 2 2/3 cup of milk, instead of following the box directions. Spread on top of cream cheese mixture. Top with remaining cool whip . Sprinkle on the remaining crushed Oreos. Refrigerate until ready to serve.

Recipe from Clouse Cousins Cookin'

Sweet Lime Chile Enchiladas

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

In a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.
in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.

Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.
After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.

Review: These were so SO good! It's making my mouth water even thinking about them right now. The only thing a changed about this recipe is that along with the honey I also added a little bit of brown sugar just because my family likes things a bit sweeter.

Recipe from: Dish Delish

Hawiian Haystacks in the Crockpot

3 large chicken breasts
1 can cream of chicken soup
4 oz. cream cheese
4 oz. sour cream
1 pkg dry Italian dressing mix (Good Seasons)
3 Tbsp cornstarch or flour
Rice (prepared)

Mix together soup, cream cheese, sour cream and Italian dressing mix until thoroughly mixed together. Place chicken breasts in crock pot, pour soup mix over chicken. Cook in crock pot on low for 6 hours or on high for 4 hours. Serve hot over prepared rice. Use toppings of your choice; see suggestions below.

Toppings (as desired): shredded cheese, pineapple tidbits, cashews, black olives, chow mein noodles, fresh or frozen peas (thawed), green onions (chopped), bell peppers (chopped), tomatoes (cubed), raisins, peanuts

Review: This recipe is really good and, like most crockpot recipes, super easy and convenient. I did not ad the cornstarch when I made it because I felt like my sauce was already thick enough but that is the only thing I changed.

Recipe from Kitchen Corner

Gingerbread White Chocolate Blondies

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13×9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

Review: This was definitely a fun fallish twist on traditional brownies and they made my house small awesome while they were baking! I thought they were really tasty and my husband and kids didn't complain about having to eat them either. :)

Recipe from My Kitchen Cafe

Mini Shepherds Pies

1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.

Review: These little guys were not my families favorite way to eat shepherds pie. They were a little bit bland and the biscuit crust just pushed them over the edge as far a being to carb heavy. They were fun too try but if I ever make them again there will be quite a few things I would change.

Recipe from Taste of Home

Tomato Artichoke Pasta- (ht)

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.

Recipe from Our Best Bites

Grilled Chicken Fajita Fettuccine- (ht)

Marinade Ingredients:
2 tablespoons fresh lime juice (about 2 limes)
1 tablespoon vegetable or canola oil
2 large cloves garlic, minced
1/2 teaspoon salt
1 tablespoon apple cider or red wine vinegar
2 teaspoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon black pepper

Pasta Ingredients:
3 boneless, skinless chicken breasts cut into fajita-sized strips
1 tablespoon vegetable, canola or olive oil
1 large yellow onion, sliced into half moons
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
8 ounces white button mushrooms, quartered
4-6 ounces crumbled feta cheese (Monterey Jack, Pepper Jack or cheddar could easily be subbed here)
1 pound fettuccine
1/4 cup chopped fresh cilantro, plus more for serving
Sour cream for serving

In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.

Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.

Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.

While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.

Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.





Recipe taken from My Kitchen Cafe