Sunday, January 30, 2011

Crockpot Cube Steaks

Easiest thing ever...I am really going to start using my crock pot since I go back to work this week-AH! :(

Cube Steaks
2 cans Golden Mushroom Soup
Salt and Pepper

Pop those cube steaks and the soup and a can of water in a crockpot on low all day....add some salt and pepper, and serve over some mashed potatoes=delish.

I love Sunday Supper:)

Tuesday, January 18, 2011

Grilled Chicken with Spinach Pesto

It was originally Grilled Chicken with Arugula Pesto, but I didn't have any arugula, so I used spinach, find the original recipe here We had this with the Caesar Spaghetti.

With the spaghetti...


  • 1/4 cup sliced or slivered almonds or shelled pistachios
  • 1 cup packed fresh arugula leaves(Spinach)
  • 1/2 cup packed fresh basil leaves
  • 1/2 lemon, juiced
  • 1 clove garlic, grated or minced
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 pieces boneless, skinless chicken breast


Heat a grill pan to high.

Toast the nuts lightly in small skillet over low heat, then add them to a food processor.

Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.

With the processor on, stream in the extra-virgin olive oil to form thick pesto.

Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.

Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.

Caesar Spaghetti

I was excited to try this one, because I love Caesar salad...:) We had it with the Pesto Chicken is the original recipe

Pretty good!


  • Salt
  • 1 pound spaghetti or while wheat/grain spaghetti
  • 1/4 cup EVOO - Extra Virgin Olive Oil, plus some for drizzling
  • 6-8 anchovy filets, drained
  • 4 large cloves garlic, grated or finely chopped
  • 2 teaspoons Worcestershire sauce, eyeball the amount
  • 2 medium heads of escarole, washed and dried
  • 1 lemon
  • Lots of coarse black pepper
  • Freshly grated nutmeg, about 1/4 teaspoon, or to your taste
  • 2 large egg yolks
  • 1 1/2 cups grated Pecorino Romano cheese


Place a large pot of water over high heat to boil for pasta. Once boiling, salt water and cook pasta to just shy of al dente, according to package directions or about 6-7 minutes. Heads up: you need to reserve some starchy cooking water just before draining, about 1 cup. Pasta will continue to cook as you toss it with the greens.

While the pasta is cooking, place a large skillet over medium-high heat with the EVOO. Add anchovies to the pan and cook until they've melted into the oil, about 2 minutes. Reduce heat to medium low and add garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add several handfuls at a time, wilting greens into garlic oil. Dress greens with lots of pepper and a little nutmeg then squeeze the juice of 1 lemon over the pan. Add starchy cooking water to eggs and beat together to temper them. Turn off pan heat and toss drained pasta with greens and eggs and half of the cheese to coat evenly; toss vigorously 1 minute. Dress pasta with an extra drizzle of EVOO and serve, pass remaining cheese at table.

Chicken Enchiladas

After I had Maci, our friends Heather and Adam brought us these enchiladas-which was awesome. I just made up another pan today for tomorrow's dinner:)

Before baking!


1 Can of Green Chili Enchilada sauce
3 Chicken Breasts (poached and shredded) (I just used the can chicken because I am extra lazy)
1 package of Cream Cheese
1/4 C Milk
1/2 C Salsa or Rotel
1/2 C Shredded Cheese (mexican blend)
1/2 tsp Cumin
1/2 tsp Chili Powder
Salt and Pepper to taste
6-8 Tortillas

Directions (or freeze/refrigerate for a meal another day!)
Pre-heat oven to 375 Pour half the can of Green Chili sauce in the bottom of baking dish. In a skillet melt cream cheese and milk. Then add rest of the ingredients til light simmer. Spoon into tortillas and place them in baking dish. Pour the rest of the Green Chili Sauce on top. Top with 3/4 C shredded Cheese. Bake for 25-30 minutes.

Wednesday, January 12, 2011

Bacon Wrapped Chicken with Blue Cheese and Pecans

We tried this last night! I enjoyed it, you can find the original recipe here!


  • 4 pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 1 cup blue cheese crumbles
  • 1/4 cup toasted pecans, chopped
  • 2 scallions, sliced on bias
  • 4 slices good-quality center cut bacon
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup half-and-half or cream
  • 2 tablespoons grainy mustard
  • Special equipment: toothpicks


Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

Monday, January 10, 2011

Artichoke & Spinach Dip Restaurant Style

I made this dip for New Years:) I enjoyed it-I also doubled it! You can find it here-

Sorry no pic! I forgot.


  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
  3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
  4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.