Thursday, November 12, 2009

Garlic Butter

I made this a week ago and put the leftovers in my fridge. I used the rest of it with our stuffed shells and it was just as good the second time!

  • 1 cup butter, softened
  • 1 tablespoon minced garlic (I used garlic powder)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon onion salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground paprika
Soften your butter a little so you can work with it, add the ingredients, mix well and spread on your bread. It can also be used on meat when BBQing.

Spinach-Ricotta Stuffed Shells

I altered this recipe just a little bit so I'll include both the original and my changes. It was good - my whole family liked and ate it.

1 lb fresh spinach (I used a little less, maybe 3/4 lb)
1 Tbsp chopped onion (I used onion powder)
1 Tbsp butter
1 beaten egg
2/3 c ricotta cheese (I used a full cup)
1/2 c. grated Parmesan cheese
1/8 tsp ground nutmeg
1 qt tomato sauce (I used a 16 ounce can, I don't know how much a quart is)

In a large saucepan combine the spinach with a small amount of water. Simmer, covered, for 3-5 minutes. Drain well. Squeeze the spinach to remove the excess moisture. Chop the spinach. In a skillet cook onion in butter until tender, but not brown. Add spinach, heat through. Combine egg, ricotta, Parmesan and nutmeg. Then add the spinach mixture. Pour half the sauce in a baking dish. Stuff 2o (I stuffed 16, that's how many fit in my pan) shells with filling, arrange in dish and top with remaining sauce. Bake at 350 degrees for 30 minutes.
I put most of my sauce in the bottom, since not everyone is a big fan of tomato sauce at my house. I wasn't sure if I should cover the dish. I tried not covering it but it looked like it was getting dried out (maybe because I didn't put the sauce on top?) and so I added the lid halfway through. They turned out really good!

Sunday, November 8, 2009

Chicken Parmigana

I got this recipe from Pioneer Woman but altered it a bit. It was amazing, seriously I LOVED it.

4 Boneless, Skinless Chicken Breast, trimmed and pounded flat
1/2 cup flour
1/4 cup oil
2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
3/4 cup chicken stock
1 can crushed tomatoes
1 can tomato sauce
2 tbsp sugar
1 cup freshly grated parmesan cheese
1 pound thin linguine

Start the noodles. Dredge flatted chicken breasts in flour. Set aside. Heat oil and butter in large skillet over medium heat. When butter/oil i hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken and keep warm. Without cleaning pan, add onions and garlic and cook for 2 minutes. Pour chicken stock and scrape the bottom of the pan. Allow stock to cook down. Pour crushed tomatoes and tomato sauce and stir to combine. Add sugar, salt and pepper. Allow to simmer for 30 minutes.
Carefully lay chicken on top of the sauce and completely cover them in the parmesan cheese. Place lid on pan and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Put everything on the pasta and enjoy.

The salad is like the on you can get at Costco. I found the dressing at Walmart, its White Balsamic Vinegar and the brand is Girard's. Cut up some lettuce, put some craisins, feta cheese, and walnuts in it and your done.