Pasta with Pesto Cream Sauce

This recipe took approximately 15 minutes to make.  It was delicious, and, therefore, I love it.

Pesto (or use 4 ounces store-bought pesto)
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil

1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

Cook pasta until al dente.

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Original source: http://thepioneerwoman.com

Queso Taco Pasta Bake

There's a possibility that I used every pot and pan I own to make this dish.  But - it was totally worth it!  The leftovers are in the fridge right now, and I can't wait to dig in.  This recipe makes a TON of food.  Half this recipe, and you'll have plenty for a family of four.

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 10 ounce can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.
Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.
Cook pasta according to package directions, drain and run under cold water.
Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm. 

Original source: www.picky-palate.com

Chicken Tostada Upside Down Bake

Have I mentioned how much I love Picky Palate?  Wow - Jenny Flake can cook!  I tried this recipe Monday night, and it was deeeeelicious! 

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet
1 1/2 tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form
1 tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt.  Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.

Original source: www.picky-palate.com

Lemon Garlic Tilapia

A couple weeks ago, a friend suggested I should use the microwave to cook fish. I had never heard of such a thing. I mean, I realize it could be a possibility, but I never seriously considered using the microwave to cook fish - or really any other dinner entree for that matter. Anyway, on her suggestion, I purchased a package of tilapia fillets from Wegmans last week. The fillets are frozen and individually wrapped (about 4 ounces a piece). For lunch, I took one of the fillets and put it in a bowl of water to defrost. It was defrosted and ready to be cooked in about 10 minutes. At that point, I put it in the microwave on a plate and pushed sensor cook for fish. It was ready in about a minute. That was about the easiest thing ever! The fish was well cooked, delicious, and the kids loved it!

Tonight, I continued my fish party by making lemon garlic tilapia. This was so good, it is possibly the best fish I've ever had. We'll definitely be making this again - soon.

4 T butter
Juice of 1 lemon
2 t garlic
parsley
2 tilapia fillets

Preheat the oven to 400 degrees. Salt and pepper the fillets and place them in a baking dish. In a saute pan, saute the remaining ingredients. Pour the saute mixture over the fish and bake for approximately 14 minutes. Enjoy!

Cheesy Bacon Green Bean Casserole Pot Pie

This may be a new holiday favorite - to go along with the double layer pumpkin cheesecake!

1/2 lb bacon sliced into 1/2 inch pieces
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
12 oz bag of fresh trimmed green beans
1 stick butter
1/2 Cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1 1/2 Cups chicken broth
1 1/4 Cups shredded cheddar cheese
1 sheet puff pastry thawed

Preheat oven to 350 degrees F. Cook bacon in medium dutch oven over medium heat until browned and crisped. Transfer bacon to a paper towel lined plate then discard all but 2 Tablespoons of bacon drippings. Saute onions in remaining bacon drippings until softened, about 5 minutes, stir in garlic and cook for a minute. Reduce heat to low. Boil green beans in pot for 5 minutes, until just fork tender. Transfer beans to a ice water bath. Add beans to onions and garlic along with the crisped bacon.

To make sauce melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper until well combined then whisk in chicken broth until thick and creamy, for about 3-4 minutes. Once hot and creamy stir in shredded cheese until melted. Pour cheese sauce over beans then transfer to a 9 inch pie plate. Trim square puff pastry edges to more of a round (does not have to be perfect). Lay puff pastry over beans, folding edges under. Cut 4-5 slits to allow for steam to escape. Bake for 35-40 minutes or until puff pastry is nice and golden. Let cool for 15 minutes before slicing into.

Carrot Cauliflower Casserole

This is a Bergeman-family recipe that has been passed down from Grandma Ruthie! We eat this casserole at every holiday meal. It may sound a little questionable, but it is one of our favorites. I will admit that steaming cauliflower is a stinky proposition. So - here's a tip: put your carrots and cauliflower in your steamer, and then put your steamer outside to do the deed. On Thanksgiving, you can drive by our house and find the carrots and cauliflower happily steaming on the front porch!

1 small bag of mini carrots
1 large head of cauliflower - chopped
2 c grated cheddar cheese
1 c bread crumbs

3 T butter, melted

2 cans undiluted cream of chicken soup

Preheat oven to 350 degrees.

Steam carrots and cauliflower. Layer steamed carrots and cauliflower with cheese in casserole dish. Pour soup over vegetables and cover with breadcrumbs. Drizzle butter over bread crumbs.

Bake 40 minutes.

Herb Roasted Turkey Breast with Pan Gravy

This year's turkey was possibly the best ever. For the first time, I decided to cook a fresh turkey breast instead of an entire turkey. I figured that we only had five adults eating and a 4-lb turkey breast and 4-lb Honey Baked ham was probably plenty of meat! I was right because we have plenty of yummy leftovers for tomorrow and the next couple days!

I followed a Rachel Ray recipe, and in the end, the turkey was delicious. It was moist and incredibly flavorful. I even made the gravy, which turned out spectacular.

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Sausage Stuffed Bell Peppers

Until yesterday, I had never had stuffed peppers! These were fairly easy to make and delicious. Definitely a dish I could make for company. This recipe made more than enough filling for four peppers - probably closer to six. Also, I didn't use the cheese or butter. Instead, I used breadcrumbs and a spray of Pam for a crispy top. Finally, I cooked the peppers in a baking dish with tomato sauce in the bottom.

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Emeril's Bayou Blast
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter

Preheat the oven to 400 degrees F.Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Season the insides of the bell pepper shells with salt and pepper, to taste. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. (I used breadcrumbs and Pam). Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup (I used tomato sauce). Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Original sauce: Emeril Lagasse, Food TV

Slow Cooked Green Chili Pork Tacos with Fresh Corn and Olive Salsa

There's a lot of preparation that goes into this meal - at least for the salsa - but it is totally worth it. These tacos were out of this world! Definitely a new addition to the regular rotation!

Tacos
2 pork tenderloins
2 T Worcestershire sauce
1 T salt
1 t pepper
1/2 t garlic salt with parsley
3/4 can of green salsa

Place all but the salsa in the crockpot. Cook on low for 8 hours. When the meat is cooked, remove the liquid, shred the meat, and add the salsa. Cook on warm until ready to serve.

Salsa
3 ears of corn, corn removed
1/2 c sliced black olives
1/4 c fresh cilantro, chopped
1 red pepper, chopped
2 T diced red onion
salt
pepper

Combine all ingredients and serve with tacos.

Avocado Mash
2 avocados
1 T lime juice

Combine and serve with tacos.

Original recipe source: http://www.picky-palate.com/