crock pot chicken marsala

I am always a sucker for Chicken Marsala,  I knew I wanted to make it the other night when we were expecting company, but my schedule that day was really busy.  So instead of cooking up till the last minute I tried it in my crock-pot.   Also lemon juice is not a traditional  ingredient in this dish, but I love that addition it makes it taste light and fresh.
  I love this dish I have made it twice lately and one time I did the whipping cream, the other time I added  artichoke hearts to it and instead of whipping cream and cornstrach  I used about 4 ounces of cream cheese.  it thickened nicely and gave it a rich flavor. Both times I served this I had guest over and they devoured it.


4 boneless, skinless chicken breasts
1T Veg. Oil
1 onion, chopped
1 cup Marsala wine
12 ounces sliced mushrooms
1/2 cup chicken broth
2 t. Worcestershire sauce
1/2 t salt
1/2 t freshly ground pepper
1/2 cup whipping cream
2t cornstarch
2 lemons, zested and juiced
8 ounces fettuccine (whole wheat)
2 T chopped fresh parsley
Place seasoned chicken in crock pot
heat oil  in saute pan add onion cook and stir until translucent.  Add Marsala wine cook for 2 to 3 minutes until it reduces slightly.  add mushrooms, add broth, Worcestershire sauce salt, pepper.
Pour mixture over chicken. Cover, cook on HIGH for 2 hours or until chicken is done. (I thought this was a very short amount of time, but this is the key to not having dry crock-pot chicken. You could do low for 4 hours too.)

Transfer chicken to cutting board let stand.   Blend whipping cream and cornstarch until smooth.  Stir into cooking liquid cook 15 minutes in crock-pot for sauce to thicken.  Juice of 2 lemons, and zest.

Cook pasta drain and transfer to serving bowl slice chicken breast place on pasta top with sauce garnish with parsley and grated parmesan cheese.


Recipe slightly adapted from Crock-pot, Ultimate recipe collection. Cookbook.

Italian Dip

So I wrote this this post up a few weeks ago but I had not made the dish recently and I was waiting on my picture. While I was publishing another post I accidentally pushed publish on this one with out realizing it til someone left me a comment on it. Oops. It was not edited and no picture. So here it is again making its second debut.

 These french dip  I mean Italian dip sandwiches are wonderful.  I saw them on pioneer woman last winter and I made them for a super bowl party I had here at the house.  They were devoured.   So much more flavor than a traditional dip sandwich.  A little spicy and so wonderful.  You can leave plan or top with provolone or pepper jack cheese.  You can use any kid of bread here.  I opted for ciabatta bread.  It is my favorite lots of flavor, chewy texture and so good.  I often do not eat white bread if I do I want to make it good. Good for me is Ciabatta...mmm   Enjoy!!!

 Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 1 pack good seasons Italian Seasoning packet
• ¼ cups Water
• ½ jars (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a slow cooker crock pot. Stir lightly to combine seasoning with the liquid.
Cover and cook on low for 8-10 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm  OR
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
   recipe slightly adapted from Pioneer Woman

Pesto and Sun-Dried Tomato Torte

Hey I am back.  we had a great Christmas and I hope you all did too.  Eat too much?... yeah me too.  I am sticking to stretchy pants for the next few weeks until my jeans seem to unshrink,  yeah I am pretty sure that is what happened, must have.  Until the new years resolutions start here is a a great one to share.

 This was one of the dishes I served for Christmas dinner as an appetizer. I was in a time crunch and bought mine from Costco, but it was so good, so  now I recreated my own.  I looked around online and there were many like it and this is the one I think is the best.  This would be perfect for a party this new years.

Ingredients

• 3  packages (8 oz each) cream cheese, softened (light)
• 1/2  cup grated Parmesan cheese
• 3  cloves garlic, finely chopped
• 1  container (7 oz) refrigerated basil pesto
• 1  jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
• Baguette slices or crackers

Directions

1. In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
2. Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
3. When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette sliced or  hearty crackers.

Recipe and photo from Betty Crocker

spaghetti squash "spaghetti"

      I have talked about lots of sweets that are fall related, with the  pumpkin cookies, caramel apples, apple cider etc... but how about the other crops that are amazing in the fall ....Squash.
  A squash that I never had until about a year ago was spaghetti squash.  I think the easiest way to cook it is whole and on a baking sheet at 375 for about an hour depending on the size of your squash.  Once I tried to cut it raw and cook it cut in two, but it was so hard to cut. Cooking it first and it is like cutting butter when it has baked for an hour.  Then scrap out seeds and test squash if it is still hard then put it back in over and continue cooking for about 20 minutes or so until soft and tender. 

   I have to tell you then night before I tried this the first time I honestly laid in bed trying to imagine how this squash would turn into noodles it literally boggled my mind.  Then once I ran my fork through it , it was completely different than how I had imagined, but so cool.  Really it is like magic.
I like to top mine with spaghetti sauce just like I would noodles.You can do with meat or without. It is delicious and a great way to save the pasta and go  lighter and more nutritious.  It is a really nice alternative to pasta, and when you eat your spaghetti this way you don't have to feel bad about that nice slice of bread you are having on the side, because you aren't doubling up on your carbs.

My kids ate this so fast they both had two bowls...   Also for anyone with gluten allergies this is a great substitution for  wheat products.  My little boy is allergic to almost everything under the sun, it was nice not to have to cook him his own type of noodle.  
Next time you are in the store pick up a spaghetti squash and try it for yourself!

Printer friendly recipe
 Ingredients
one large spaghetti squash
Italian seasoning
salt pepper
Jar of pasta sauce
  Preheat oven to 375.
Bake squash for one hour or until tender
scrap insides with fork after removing seeds. season squash.
top with sauce.  can make a meat sauce if you desire.
  serve with salad and green beans

Baked Ziti

Months ago I made this one night when I had a large crowd coming over for dinner and a friend of mine just had surgery. They all loved it adults and kids and wanted the recipe.  so here I am 4 months later coming through with my promise!

This makes a huge 9X13 dish.  if it is only your small family you may want to cut it in half.  Even though we are a small family I always make big dishes we love leftovers for lunches the next day or a quick dinner if we are short on time.  Luckily my husband thinks it is great when we have leftovers and enough for dinner the next night I finally caught onto why he thought this....  He watches the kids while I cook.  If I do not have  to cook, he does not have to watch the kids.  now I am onto his tricks I will have to think of a new time for him to entertain the while I am busy doing my thing.

It is a great dinner with simular taste as lasagna only easier the cheese and sour cream add a great and unexpected tang.  add green beans or a salad and you have a great meal

Printer friendly recipe
  Ingredients:

1 pound dry ziti pasta ( I always use whole wheat, you cannot even tell) 1 onion, chopped 1 pound  ground meat. I love Italian sausage or turkey it gives more flavor 2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.	In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.	Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.	Bake for 30 minutes in the preheated oven, or until cheeses are melted.

 adapted from the girl who ate everything  and  allrecipes

Chicken and Spinach Stuffed Shells

These are great stuffed shells they have great flavor and are liked by all. It was a bit time intensive to prepare, but if you made the filling ahead of time it goes much faster. I also used a zip-lock gallon bag with a snipped corner to put my filling in. Much easier!! I love meals like this that are great to be frozen and eaten whenever.

This recipe makes two 9x13 pans perfect for sharing one with a sick friend or neighbor, or someone who just had a baby. In our house this is one of our favorite things to do. when ever my son parker sees me making something big or treats of any kind he asks if someone have a baby, or if someone is sick, or died.... It is cute, but I am mainly glad I am teaching him that it is good to serve and share with others. I always make it a point to take him with me when I can to help deliver the food so he can experience the feelings of service too.
Nothing warms the soul like a delicious meal made by someone thinking of them!

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.



Source: Sisters cafe
I forgot to take a picture before we dug in but this is what it looked like from here

Lasagna

Lasagna I love lasagna and I think people like mine too. I hope so anywyas,. I always have many requests for recipes so here it is.
1 medium yellow onion, chopped
8oz fresh mushrooms, sliced
1 pound hamburger ( or italian sausage)
1 ½ bottles spaghetti sauce ( 1 bottle then 1 15 oz can of chopped (Italian style tomatoes)
1/2 cup chopped flat leaf parsley (fresh)
24 ounces cottage cheese.
2 cups chopped spinach (optional I like it and it adds green and veggies)
3 eggs
1 cup grated parm. Cheese (not powdered grate, but actual shreds)
1-2 pounds mozzarella
12 lasagna noodles
3 cloves garlic
Directions
Cook noodles, Brown meat, onion, garlic and mushrooms, put sauce with meat, parsley, and simmer for 20 minutes
Combine in separate bowl beat eggs, cottage cheese, spinach and 1/2 Parmesan cheese
add some pepper let sit in fridge for a while
Placement
Little sauce on the bottom, noodles, cheese mix, mozzarella, sauce
noodles, cheese mix, mozzarella, sauce, rest of mozzarella and parm
Let cook for 350degrees for 40 uncovered. or until bubbly and brown

Eggplant parmesano

This was one of my grandpa Dales recipes and we have just loved it. I made it last night and decided to share it with you for something new.

2 Medium Eggplants. Sliced (about ½ inch thick)
2 Beaten eggs w/milk
1 cup Italian Bread Crumbs
a few TBLS. Olive Oil
1 Jar, Marinara sauce
1 pound Italian sausage
1 chopped onion
3 cloves garlic
1/2 Italian parsley chopped
1/2 Lb Mozzarella Cheese (Sliced)
1 Cup Freshly grated Parmesan Cheese

I first began just like making a red sauce. I diced up onion and garlic and sauteed them in olive oil. after a few minutes I added the sausage. you can definitely do with out this or use hamburger. I just think it adds a nice flavor. and I am the biggest non sausage fan ever, but this is different. after that was all browned I added my favorite pasta sauce a tomato and basil sauce. then I added the chopped parsley and let it cook down in a simmer.
Preheat the oven to 400 degrees. Soak the eggplant slices in salt water for approx 30 minutes, drain & rinse.


Dip each slice into egg mixture, then into bread crumbs, coating well.
Grease a cookie sheet with olive oil and arrange coated eggplant slices on it. Drizzle each slice with olive oil. Bake in the oven about 15 minutes. Check that the slices are golden brown, then turn over and bake for another 15 minutes. They should be browned on both sides.



In a baking dish, arrange eggplant slices in 1 layer. Put half the mozzarella cheese and half the marinara sauce, repeat with the rest of the eggplant, cheese and sauce. Top with Parmesan cheese and bake for about 20 minutes at 350. sorry no picture of process but here it is waiting to go in oven and get all melty and gooey and yummy!



enjoy! Parker even devoured it. I love it and it is much healthier than the traditional fried way.