Roasted Tomatillo Sauce Over Whole Wheat Linguine

Ingredients:
1 lb. tomatillos, husks removed
6 cloves garlic
1 T. olive oil
8 oz. dry whole wheat linguine or spaghetti (you can use regular too instead of whole wheat)
4 c. fresh spinach, loosely packed
2 T. chicken broth
2 T. fresh oregano leaves
2 T. fresh thyme leaves
1 tsp. each sugar, kosher salt, and red pepper flakes
10 cherry tomatoes, halved
shredded Parmesan for garnish

Directions:
Preheat oven to 400.
Combine tomatillos with garlic in a bowl; add oil and toss to coat. Transfer mixture to a baking dish roast for 35 minutes.
Cook linguine in a large pot of boiling water according to package directions.
Place roasted tomatillo mixture in a food processor; add spinach, broth, oregano, thyme, sugar, salt and pepper flakes. Process until sauce is blended.
Drain linguine; transfer to a bowl with cherry tomatoes. Add sauce and toss to coat linguine and tomatoes. Garnish each with shredded Parmesan cheese.

Makes 4 servings. Total time 45 minutes.
296 calories per serving

Verdict:
Blake and I both liked this. The kids thought that it was weird that it wasn't red sauce and so would therefore not eat it.

Three Bean Pasta Salad

For the salad:
2 c. dry ziti or penne
2 c. fresh green beans, trimmed
1 can garbanzo beans, drained and rinsed
2 oz. Genoa salami, diced or sliced thin
2 c. cherry tomatoes, halved
1 c. red onion, thinly sliced
1/2 c. black olives, sliced
4 oz. fresh mozzarella, cubed
1/4 c. fresh basil, minced
1/4 c. fresh parsley, minced

For the vinaigrette:
1/3 c. Parmesan
3 T. olive oil
2 T. white wine vinegar
1 t. garlic, minced
1/2 t. Dijon mustard
salt and pepper to taste

Directions:
Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in the same boiling water until crisp-tender, about 5 minutes; drain. Rinse pasta and green beans under cool water; transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olive, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
Combine all ingredients for vinaigrette in a jar with a tight fitting lid; shake until well mixed.
Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.

Makes 12 servings. Total time 20 minutes.

Verdict:
It is good. That is all I have to say about that.

Baked Ravioli

Ingredients:
2 T. olive oil
1 medium onion, chopped
3 garlic cloves, minced
coarse salt and pepper
1 1/2 t. dried thyme or oregano
1 can (28 oz.) whole tomatoes
1 can (28 oz.) crushed tomatoes
2 lbs. ravioli
1 1/2 c. shredded mozzarella
1/2 c. grated Parmesan

Directions:
Preheat oven to 425.
Heat oil in a large saucepan. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1/2 c., 20-25 minutes.
Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top. Drain the pasta; return to the pot.
Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9x13 inch baking dish, and sprinkle with cheese. Bake until golden, 20-25 minutes. Cool slightly before serving.

Makes 4-6 servings. Total time 50 minutes.

Verdict:
When I made this I used the frozen spinach and cheese ravioli from Costco. I thought it was good. I would, however, next time I make this use just plain cheese or cheese and meat ravioli instead. While this is not an ideal summer meal it was filling and would be great for fall.

Spaghetti and Meatballs

Ingredients:
1 1/2 lb. sweet or spicy Italian sausage
1 t. olive oil
1 medium onion, diced small
2 cans (28 oz. each) whole peeled tomatoes
1 lb. spaghetti

Directions:
Boil a large pot of salted water.
Remove sausage meat from casing and roll into 24 balls. In a large saucepan or dutch oven, heat oil. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
Add pasta to water and cook according to package directions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened about 7 minutes.
Drain pasta then toss with sauce and meatballs.

Makes 4 servings. Total time 30 minutes.

Verdict:
Not bad. I have never been a big fan of spaghetti and meatballs but I figured I would give it a go. I liked that you can pick the spiciness of the sausage. The kids liked it but mostly picked around the meatballs.

Spaghetti With Three Tomato Sauce

Ingredients:
1 lb. spaghetti
1/2 c. oil-packed sun dried tomatoes, chopped, oil reserved
4 cloves garlic, minced
1/4 to 1/2 t. red pepper flakes
1 can (28 oz) whole peeled tomatoes
1 lb. cherry tomatoes, halved

Directions:
Boil salted water in a large pot, cook the spaghetti according to package directions. Drain, reserving 1 c. pasta water; return the pasta to the pot.
Meanwhile, heat 2 T. sun dried tomato oil in a large saucepan. Add the garlic and red pepper flakes; cook until fragrant, 30 seconds. Add the canned tomatoes (with juice) and sun dried tomatoes. Simmer gently, stirring occasionally and breaking up the canned tomatoes, until thick, about 15 minutes.
Add the cherry tomatoes; simmer until soft, about 10 minutes.
Add the pasta. Season with salt and pepper. Toss adding pasta water as desired. Serve immediately.

Makes 4 servings. Total time 35 minutes.

Verdict:
Blake is always telling me that we can have spaghetti for dinner. I like spaghetti I am just not the biggest fan of jarred spaghetti sauce. So I am always looking for a good quick sauce. This one fits the bill. I really like the flavor and how light it tasted. Blake liked the flavor but picked out the sun dried tomatoes. (He says he doesn't like the texture.) The kids ate it but also weeded out the tomato chunks.

Linguine With Cauliflower and Brown Butter

Ingredients:
6 T. butter
1 head cauliflower (2 1/2 lbs.), cut into florets
1/4 c. water
1 lb. linguine
10 fresh sage leaves (or 1/2 t. dried)
1 shallot, minced
3/4 c. Italian parsley, coarsely chopped
1/2 c. Parmesan cheese, grated
1/3 c. plain dried bread crumbs

Directions:
Melt 2 T. butter in a large skillet. Add cauliflower and season with salt; cook until crisp-tender, stirring occasionally, about 15 minutes. Add the water; cook until cauliflower is tender when pierced with a sharp knife, 3-4 minutes.
Meanwhile, bring a pot of water to a boil; add a generous amount of salt. Cook pasta according to package directions. Reserve 1/2 c. pasta water; drain pasta.
Melt remaining 4 T. butter in same pot. Stir in sage and shallot; cook, stirring until butter is golden brown, about 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add enough reserved pasta water to create a thin sauce to coat pasta.
To serve, divide among bowls and sprinkle with bread crumbs and additional cheese.

Makes 4-6 servings. Total time 40 minutes.

Verdict:
For being a vegetable dish this tasted so good. Blake and I both loved it. The kids ate the noodles and mostly picked around the cauliflower. We really like cauliflower, and we like it even more when it is cooked in a good amount of butter. (In this recipe: instead of using a shallot I just used part of a regular onion.)

Asian Chicken Soup

Ingredients:
3 cans (14 1/2 oz. each) chicken broth
1 T. fresh ginger, grated and peeled
1 garlic clove, cut into slivers
1/4 to 1/2 t. crushed red pepper flakes
2 c. water
4 oz. soba noodles
2 boneless, skinless chicken breast, thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, cut into 1 inch strips
6 oz. snow peas, stem ends and strings removed, sliced diagonally into 1/2 inch pieces
1 to 2 T. lime juice
2 green onions, trimmed and thinly sliced

Directions:
In a large pot, bring chicken broth, ginger, garlic, red pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt.
Serve by dividing noodles among four bowls, then ladle the soup mixture over each.

Makes 4 servings. Total time 20 minutes.

Verdict:
When I got all ready to make this I was sure that I had soba noodles. Oops. I had somen noodles which cook a lot faster. So instead of using uncooked chicken I just used rotisserie chicken and added the ingredients accordingly. It worked out quite nice. I like the flavor of the soup and that it was light. I probably will try to see if I can find soba noodles and try it that way, at a later date, to see which one I like better.

Asparagus and Prosciutto Pasta with Ricotta Mint Pesto

For the bread crumbs:
1/2 c. fresh bread crumbs
2 tsp. olive oil
1 tsp. lemon zest, minced

For the pesto:
1 c. fresh mint, packed
1 c. whole milk ricotta cheese
1/4 c. olive oil
3 T. lemon juice
1/3 c. Parmesan, grated
2 T. pine nuts, toasted

For the pasta:
1/2 lb. prosciutto or bacon, diced
1 T. olive oil
1 lb. fresh asparagus, stems trimmed, cut into 3 inch pieces
1/4 c. dry white wine
1 lb. campanelle pasta

Directions:
Toast crumbs in 2 t. oil in a nonstick skillet over med. heat until browned, 2-3 minutes. Remove from heat and stir in zest, salt, and pepper flakes; set aside.
Process mint, ricotta, 1/4 c. oil, lemon juice, Parmesan, pine nuts, salt and black pepper for the pesto in a food processor; set aside.
Saute prosciutto in 1 T. oil in a skillet until crisp, 3-4 minutes. Remove to a paper-towel-lined plate; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and boil 2-3 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain.
Saute asparagus in same skillet used for the prosciutto, 5 minutes. Deglaze pan with wine and reduce until evaporated; set aside.
Cook pasta according to package directions in same water used to boil the asparagus. Reserve 1/2 c. pasta water, then drain. Combine pasta with pesto and reserved pasta water in the pasta pot, then transfer to a serving bowl. Top pasta with asparagus, prosciutto, and bread crumb mixture.

Makes 8 cups. Total time 30 minutes.

Verdict:
I changed a couple things about this recipe. First off I used bacon instead of prosciutto. Then I also left out the pine nuts out of the pesto. Pine nuts are just so expensive I couldn't bring myself to buy them. With those changes I still think that it tasted great. I really liked that this was fresh and easy to make. Blake liked it OK. He is not the biggest fan of most herbs so take that with a grain of salt. I am also sure he would have been a bigger fan if it had chicken in it. That is just how he rolls.

Garlic Chicken Alfredo

Ingredients:
12 oz. boneless, skinless chicken breast
8 T. butter, divided
2 t. garlic, minced
1/2 c. heavy cream
1/3 c. Italian cheese blend, shredded
9 oz. fettuccine noodles
1/2 c. frozen peas, thawed (optional)

Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package directions.
Cut chicken into bite sized pieces and season with salt and pepper. Melt 1 T. butter in a nonstick skillet over medium heat. Add chicken and saute until lightly browned and almost cooked. Stir in garlic; cook 2 minutes.
Add remaining 7 T. butter and cream to chicken mixture. Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
Drain pasta and set aside.
Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes. Season with salt and pepper. Combine chicken mixture and fettuccine.

Makes 4 servings. Total time 20 minutes.

Verdict:
I had trouble with this recipe but that is only because I didn't read the directions right and added the cream at the wrong time. Even with that complication this turned out really good. The flavor was great. I am going to try this again and perhaps I can get it to be the cream sauce it is suppose to be instead of the oily sauce I made it.

Orecchiette With Bacon and Tomato Sauce

Ingredients:
1 T. olive oil
4 slices bacon, cut into 1/2 inch pieces
1 red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 t. red pepper flakes
1 can (28 oz) whole peeled tomatoes
kosher salt and pepper
1 lb. orecchiette or other short pasta
parmesan, grated

Directions:
Heat oil, in a medium saucepan. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3-5 minutes. Add garlic and red pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions.
Reserve 1/4 c. pasta water; drain pasta and return to pot.
Add sauce and pasta water to pasta and toss to combine; cook over med-high heat until sauce thickens and coats pasta, about 2 minutes.
Serve remaining pasta topped with parmesan.

Makes 4 servings. Total time 20 minutes.

Verdict:
This is a glorified spaghetti. I liked it. More than normal spaghetti. (On a side note: If you have left overs there is a recipe that uses the left overs in a different way. I will post that later too.)

Thai Coconut Chicken Soup With Rice Stick Noodles

Ingredients:
2 t. olive oil
1 T. red chile pepper, minced plus sliced for garnish
2 t. garlic, minced
1 bunch bok choy, chopped, leaves and stems separated (1 1/2 c. each)
4 c. chicken broth, divided
1 can light coconut milk (14 oz)
2 t. curry powder
4 oz. wide rice stick noodles
10 oz. chicken breast, boneless skinless, thinly sliced, seasoned with salt and pepper.
1/4 c. fresh cilantro, minced
2 T. lime juice
1/4 t. each kosher salt and pepper

Directions:
Heat oil in a large saucepan over med-high heat. Add 1 T. chile pepper, garlic, and bok choy stems; saute until fragrant, about 5 minutes.
Stir in 1/2 c. broth, scraping up any browned bits on the bottom of the pan. Stir in remaining 3 1/2 c. broth, coconut milk, and curry powder. Bring soup to a simmer.
Stir in noodles; cook until they're softened, about 3 minutes. Stir in bok choy leaves, chicken and cilantro; simmer until chicken is cooked through, about 5 minutes.
Remove soup from heat; stir in lime juice. Season soup with salt and pepper; garnish with chile pepper slices.

Makes 4 servings. Total time 35-40 minutes.

Verdict:
This tasted light. I made rice to go with it and Blake put the soup on top of the rice. He said it reminded him of Hawaiian haystacks.

Macaroni and Cheese With Basil and Bread Crumb Topping

Ingredients:
8 oz. whole wheat pasta
1/3 c. fresh bread crumbs
1/2 t. pepper
1 c. 2% cottage cheese
2 t. prepared yellow mustard
1 t. kosher salt
1/4 t. cayenne pepper
2 c. skim milk, divided
1/4 c. onion, diced
1 t. garlic, minced
pinch of ground nutmeg
3 T. flour
2 c. extra sharp cheddar cheese, shredded (8oz)
1 T. fresh basil, minced

Directions:
Preheat oven to 450.
Coat a 2-qt. oven proof baking dish with nonstick spray; set aside.
Cook pasta according to package directions; drain and set aside.
Toss together bread crumbs and black pepper in a small bowl; set mixture aside.
Process cottage cheese, mustard, salt and cayenne in a food processor until smooth; set aside.
Heat 1 1/2 c. milk, onion, garlic, and nutmeg in a saucepan over med. heat until milk steams. Whisk flour into remaining 1/2 c. milk in a small bowl. Stir into warm milk; cook until mixture thickens, 5-8 minutes. Whisk in cottage cheese mixture until smooth.
Stir in Cheddar by the handful, adding more only after the previous addition has melted. Once all cheese is melted, stir in pasta and 1 T. basil. Transfer pasta to the prepared baking dish; top with bread crumb mixture.
Bake mac and cheese until bread crumbs are golden, 20-25 minutes. Remove pasta from oven and let rest 5 minutes before serving.

Makes 6 cups. Total time 55 minutes.

Verdict:
I am on the hunt for the best mac and cheese. After the last one that I made, I was even more determined. This one might be my favorite so far. It wasn't grainy at all and had a good flavor. The sauce prior to adding it to the noodles seemed a little thin but don't fret it all works out. Oh, and just in case you are interested...this one is low cal. Only 354 calories per cup. Nice.

Crockpot Macaroni and Cheese

Ingredients:
3 c. cheddar cheese, shredded
1 c. provolone, shredded (or chunks if that is easier)
1 1/2 c. whole milk
1 1/2 c. heavy cream
2 t. kosher salt
1 t. black pepper
1 t. dry mustard
2 c. elbow macaroni
8 oz. sour cream

Directions:
Combine cheddar, provolone, milk, cream, salt, pepper, and mustard in a 4 to 6 qt. slow cooker.
Cover; cook on low heat setting for 1 hour.
Stir in macaroni and sour cream. Cover; cook on low heat setting for an additional 1 hour.

Makes 6 cups. Total time 2 hours.

Verdict:
DO NOT USE THAT MUCH SALT. It has a really good flavor but the saltiness of it really overshadows this dish. I would make this again but probably only use 1/2 t. at the most if any. I cooked mine on high the whole time and it turned out perfect except for the salt debacle.

Sausage, Mozzarella and Broccoli with Shells

Ingredients:
2 T. olive oil
1 onion, chopped
3 sprigs thyme
coarse slat and ground pepper
2 garlic cloves, chopped
3 links spicy sausage, (3/4 lb total) casings removed
1 T. flour
1 can (28 oz) whole peeled tomatoes
8 oz medium shell pasta
1 bunch broccoli rabe, trimmed and coarsely chopped or use regular broccoli
6 oz. fresh mozzarella, cut into 1/2 inch pieces
1/4 c. Parmesan, grated

Directions:
Preheat oven to 400. In a large skillet, heat oil. Add onion and thyme; season with salt and pepper.
Cook, stirring occasionally, until onion is golden brown, 15 minutes (reduce heat if browning too quickly).
Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with spoon.
Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.
Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than package directions. Add broccoli rabe to pot and cook 15 seconds. (If using broccoli cook for 1 minute.)
Drain pasta and broccoli rabe and return to pot. Stir in sausage mixture. Transfer to a 3 quart baking dish.
Top with mozzarella and Parmesan. Bake until bubbling, about 15 minutes.

Makes 4 servings. Total time 50 minutes.

Verdict:
When I made this I used broccoli not broccoli rabe. I also used just regular sausage. I did add a little bit of pepper flakes when I was cooking just to spice it up a bit since I didn't use spicy sausage. This was a good warm meal. You got to love when a meal is all mixed together in one container. I think when I make this again I will most likely either use spicy sausage or more pepper flakes.

Creamy Pasta With Ham and Broccoli

Ingredients:
3/4 lb. broccoli trimmed and cut into florets
1 T. olive oil
coarse salt and pepper
6 oz. wide egg noodles
5 oz. cream cheese, room temperature
6 oz. thinly sliced deli ham, cut into 3/4 inch pieces

Directions:
Preheat oven to 425. On a rimmed baking sheet, toss broccoli, oil, 1/2 t. salt and 1/8 t. pepper. Roast until broccoli is tender and lightly browned, 15-20 minutes, tossing halfway through. Meanwhile, in a large pot of boiling salted water, cook noodles according to package directions.
Reserve 2 c. pasta water; drain pasta.
Return empty pasta pot to med-low heat.
Add cream cheese and 1 c. pasta water; whisk until smooth.
Add broccoli and ham and cook until hot. Gently fold in noodles. Thin sauce to desired consistency with more pasta water and season with salt and pepper.

Makes 4 servings. Total time 30 minutes.

Verdict:
I had low expectations for this meal. Lets just say it surpassed my expectations. It was good. Kind of like a creamy Alfredo sauce but with out the spices. Blake really liked it.

Soba Noodle Salad With Chicken

Ingredients:
3/4 lb. soba (Japanese buckwheat noodles)
1/4 c. soy sauce
2 T. rice vinegar
1 T. vegetable oil
1 t. sugar
1 garlic clove, minced
1 t. fresh ginger, peeled, finely grated
3/4 lb. cooked chicken, shredded
6 green onions, thinly sliced
2 1/4 c. red cabbage, thinly sliced

Directions:
In a large pot of boiling water, cook soba according to package instructions. Meanwhile in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
Drain soba, rinse with cold water, and drain again. Transfer to a bowl with soy mixture and toss.
Add chicken, scallions, and cabbage and toss to combine.

Verdict:
Even though when I was cooking this I knew it was a cold salad, when I first took a bite it still caught me off guard. When I was over the initial shock I enjoyed this quite a bit. It is super easy, and yummy.

Tomato and Shrimp Pasta with Feta

Ingredients:
1/4 c. olive oil
1 onion, chopped
3 garlic cloves, minced
1 T. tomato paste
1 t. dried oregano
1 can whole peeled tomatoes (28 oz.)
1 can tomato sauce (15 oz)
1/3 c. kalamata olives, chopped
12 oz. penne pasta
1 1/2 lbs. large shrimp, raw, peeled and deveined
8 oz. feta

Directions:
Set a large pot of salted water to boil. In a medium saucepan, heat 2 T oil. Add onion and garlic.
Cook until soft, 5 minutes. Add tomato paste and oregano and cook until fragrant, 30 seconds.
Add tomatoes, tomato sauce, and olives. Cook, breaking up tomatoes wit a spoon, until sauce thickens, 10 minutes. Season with salt and pepper.
Meanwhile, cook pasta according to package directions. Drain.
Add 2 T. oil to pot and heat. Add shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with feta.

Makes 4 servings. Total time 25 minutes.

Verdict:
Blake always asks if we can just have plain spaghetti and it always seems to tickle Gavin's fancy whenever we have noodles. I figured this would appease both with out have just plain spaghetti. The sauce was decent. You could make this with out the kalamata olives if you wanted, you would just want to add salt to substitute. Instead of frying the shrimp in a pan I placed them in a dish and covered them with feta and then broiled them until the feta was browned in spots and the shrimp were cooked through. I liked it like that.

Pappardelle With Carmalized Onions

For the onions:
3 T. butter
7 medium yellow onions, halved lengthwise and sliced 1/4 inch thick
1 t. coarse salt
1 T. sugar

For the pasta:
9 oz pappardelle or wide egg noodles
2 T. olive oil
2 garlic cloves, thinly sliced
1/4 c. lemon juice
1/2 c. parsley, chopped

For the onions:
In a large heavy pot, melt butter. Add onions and salt.
Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to med.
Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes. (Lower the heat if bottom of pot begins to burn.)
When done the onions should be a deep golden brown and have the consistency of jam.

For the pasta:
Cook pasta in boiling salt water according to package directions.
While pasta is cooking, heat oil in large skillet. Add onions and garlic and cook, stirring frequently until garlic is fragrant, 1 minute.
Remove 1 1/2 c. pasta water from pot and add to skillet. Drain pasta and add to skillet.
Cook, tossing, until liquid reduces to create a sauce that coats pasta, about 3 minutes.
Add lemon juice and toss. Serve pasta topped with parsley.

Makes 4 servings. Total time for onions 1 1/4 hr. Total time for pasta 20 minutes.

Verdict:
This was not bad. I don't think that it would fall under my favorite but it was still good for being so simple. I made some stuffed mushrooms to go with it. They were so good. So good.

Chicken With Paprika Sauce

Ingredients:
4 boneless skinless chicken breast, cut crosswise into 1/2 inch strips
2 T. sweet paprika
coarse salt and pepper
2 T. butter
1 onion, finely chopped
4 plum tomatoes, cut into 1/2 inch dice
1/2 c. sour cream

Directions:
Toss chicken in a bowl with 1 T. paprika, 1 1/2 t. salt, 1/4 t. pepper. Heat 1 T. butter in a large skillet. Add chicken; cook, tossing occasionally, until opaque throughout. Transfer to a plate.
Heat remaining tablespoon butter in the same skillet. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
Add tomatoes and 3/4 c. water; cook until saucy, 4 to 5 minutes. Return chicken and any accumulated juices to skillet.
Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper.
Serve with egg noodles.

Makes 4 servings. Total time 30 minutes.

Verdict:
I think this is so yummy. When I first read the recipe I was a little apprehensive. Don't be apprehensive it is good.

Stovetop Mac and Cheese

Ingredients:

3 T. butter

1/4 c. onion, finely chopped

1/3 c. flour

salt

4 c. whole milk

1/8 t. cayenne pepper

3/4 lb. small shell pasta or elbow macaroni
4 c. sharp cheddar cheese, grated

1 t. Dijon mustard

1 t. Worcestershire sauce

Directions:
In a medium saucepan, melt butter. Add onion and cook until softened, about 4 minutes. Add flour and 1/2 t. salt; cook, stirring frequently until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 c. milk; add 2 more cups milk and cayenne and whisk until smooth.

Cook mixture, stirring constantly along bottom of pan, until boiling, 6-7 minutes. Reduce heat to low.

Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling water cook paste until al dente. Drain thoroughly and return to pot.

Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard and Worcestershire. Pour cheese sauce over pasta and stir to coat.

Makes 6 servings. Total time 55 minutes.

Verdict:

I followed this recipe exactly as it said and my mac and cheese still turned out slightly grainy. The flavor was good I just didn't care for the texture.