Creamy White Chicken and Artichoke Rigatoni bake

This recipe uses a bit of a lighter alredo creamy sauce using cream cheese and milk. I came across the original lasagna recipe from Tasty Tidbits blog and since me and lasagna are still not friends since my pork lasagna roll up trial, I decided to make a casserole dish with this using rigatoni. I made this the night before so it made for a quick dinner to pop in the oven after work last night. Pretty simple and great for leftovers to snack on for next few days...

Ingredients

2 cups shredded cooked chicken breasts

1 can (8 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided

1/2 cup Grated Parmesan Cheese

1 can of diced tomatoes

1 pkg. (8 oz. each) Cream Cheese, softened

1 cup milk (I used 1%)

1 tablespoon. garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

1 lb. Rigatoni pasta

Directions

1. Heat oven to 350°F.
2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
3. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
4. Meanwhile, boil pot of water, cook the pasta, drain, and set aside.
5. Spread half cream cheese mixture onto bottom of 13x9-inch baking dish
6. Mix remaining cream cheese mixture with chicken mixture and pasta,cover with mozzarella; and cover with foil.
7. Bake25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Penne al a Chardonnay

I've been looking for a pink penne vodka sauce of some sort to make my husband's belly dance! I've tried two different recipes already that were mediocre and figured I'd give it another try after stumbling upon a recipe on Pinterest, and I'm glad I did! Anthony took his first bite and as I watched him, he made a face, and I quickly asked "it's not good?", he said, "No, this is delicious! It's really good, this is like eating in an Italian restaurant, what did you do?" At that moment, I smiled a mile wide and said "third times a charm, I guess!" He knows how nervous I get when trying to recreate good Italian food that meats his palette. The secret ingredient you ask? Using chardonnay instead of vodka, who knew!

Though I found this on Pinterest, this recipe originated from The Pioneer Woman's blog from her Penne a la Betsy recipe and I made some revisions by adding extra garlic and Italian seasoning instead of parsley. I also made the sauce a night before and I think that helped marry all the flavors. This dinner would be perfect for meatless Monday, so last night after coming home from work, I put the sauce on the stove, boiled some penne, sauteed the shrimp in some butter, had some Italian bread warming in the oven, and a beautiful Penne al a Chardonnay was served with smiles all around!

Ingredients:

·         3/4 pounds Penne Pasta

·         1 pound Shrimp

·         3 Tablespoons Butter

·         3 Tablespoons Olive Oil

·         1 whole Onion diced(small)

·         3 cloves Garlic diced

·         1/2 cup White Wine, Or To Taste 

·         1 can Tomato Sauce (8 Oz)

·         1 cup Heavy Cream

·         Fresh Basil, To Taste

·         Salt and Pepper to taste

·         Italian seasoning

Directions:

1.Cook the penne pasta until al dente

2.Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Don’t overcook and remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

3.Finely dice one small onion and mince three cloves of garlic.

4.In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine (I used Rawson’s Retreat Chardonnay). Let the wine evaporate for a few minutes, stirring occasionally.

5.Now add an 8-ounce can of plain tomato sauce (I used Cento). Stir well until combined and then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

6.Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. I also added a dash of Italian seasoning too for some more flavor

7.Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir and garnish with some fresh basil!

Bon Appetit!

Sizzlin' Pan Seared Scallops

Mmmmmm scallops. I’m drooling just thinking about how easy this was and how delicious they were! Instead of going out for seafood, which can cost an arm and a leg, I said I’d cook some fish at home and who knew, it was easy, quick, and delicious!  I picked up about a pound of fresh scallops (forget the frozen ones, fresh is best) from Wegman’s for me and the hubby, which ran me about 16 bucks. I had rice and green beans already at home from my previous weekly shopping adventure, and of course I had white wine, so back to the kitchen I go…

First and foremost, you want dry scallops. Be sure to pat dry your scallops to rid the moisture and season them on both sides with S&P, I also sprinkle them with some garlic seasoning. What? I love garlic! You also want to be sure that your pan is sizzling HOT so you get those delicious markings on the outsides (all clad frying pan will work best).  As soon as you add the olive oil,  you’ll see the sizzle and then drop those bad boys into the pan. They cook fast and after you remove them from the pan, they will continue to cook, so no need to be nervous of  eating raw scallops! Keep in mind, you don’t want to overcook them, because then they will taste like rubber bouncing balls, which then means you wasted your money too! You also don’t want to overcrowd them in the pan and create the steamer effect. I did my scallops in two batches.

I let these guys cook about 2 minutes on the first side, flip and cook another minute plus on the second side. I remove them quickly to a plate while I get ready for the amazing sauce. The pan will look a bit messy with all the scallop bits and juices, but do not throw down the drain. This help builds the flavors and makes a wonderful pan sauce because it is packed full of flavor. Keeping the pan at med-high heat, drop the butter and watch it melt…

When the butter is completely melted, it’s time to pour in the white wine. I had some Yellowtail Tree-free Chardonnay in the fridge, but feel free to use what you like/have-Pinot Grigio’s  work well for this too. Just promise me you’ll use some good wine, you just spent $$$ on the scallops and we don’t want them to swim in bad tasting, cheap wine. Obvi! The wine will bubble and steam, and you’ll need your whisk or spoon in there to stir it around and scrape at the bits on the pan. This will then soften up and dissolve into the liquid, which makes cleaning the pan much easier and flavors that lovely sauce. As it reduces to the right consistency, I remove it from the heat and serve it over the scallops

*Since these cook so fast, be sure to prepare/have your sides ready. Remember the scallops cook in about 5 minutes, and the sauce is done under 5 as well. Bon Appetito my fellow scallop sailors!

 Pan-seared scallop ingredients:

 Recipe:

• 8 large dry scallops

• salt

• pepper

• Garlic seasoning

• 2 tbsp olive oil

• 1 1/2 tbsp butter

• 1/2 cup white wine

• *parsley for garnish at the end

1. Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides).
2. Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es).
3. While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely.
4. Pour in the wine and use a whisk or spoon to scrape the bits from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency.
5. Immediately remove from heat and serve with scallops.

Erin’s Better-than-Delivery (and DiGiorno) Pizza

Special Guest Blog Post today by my very best (and older!) sister, Erin!

Pizza ingredients:

• Store-bought pizza dough (I prefer Whole Foods or Trader Joe’s whole wheat)
• Roasted Tomato Sauce
• Fresh Mozzarella
• Soppresata
• Arugula
• EVOO
• Truffle oil, for garnish

Roasted Tomato Sauce ingredients:

• 2 pints cherry tomatoes (Jersey tomatoes are best)
• 2 cloves garlic, minced
• 1 shallot, minced
• EVOO
• 5 sprigs basil

Welcome to my first blog entry, as the Basil Bee’s guest. Since this entry is long over-due, let me quickly introduce myself. I am the Basil Bee’s older and WISER sister, Erin. I also love to cook and also have a puppy. He will have a cameo later.

But what you really came for was a recipe, right? This pizza is delicious and can be as healthy, or as meaty, as you would prefer, so choose wisely. Fresh, high quality ingredients in my book, will beat cheaper (though sometimes faster) substitutes any old day. Reads: my husband and I do not like jarred sauce.

First, here are some helpful tools I have found along the way. Without these, rolling out dough can be a P.I.T.A. No pun intended, ha.

·         Silpat Non-stick Baking mat

·         Rolling pin, or similar contraption from Pampered Chef you’ll see in one of my pictures, below

·         Pizza stone

·         Pizza Peel  - we have this one…

First, you need a good sauce. Luckily, this one can be made in advance, and yes, served with other things. For example, I originally made this sauce as an accompaniment to grilled polenta (also, something you should try). If you aren’t already familiar with the en papilotte style of cooking, get ready to be dazzled!

Directions for the Roasted Tomato Sauce:  First, preheat your oven to 400F. Pulse half the cherry tomatoes until they are coarsely chopped in a food processor. Next, in a medium bowl, combine the pulsed tomatoes with the remaining tomatoes, which should also be cut in half. Add the minced garlic and shallots and combine with enough EVOO to thoroughly coat.

On top of a cookie sheet, spread 3 layers of parchment paper about the same size as the cookie sheet.  Then, place the tomato mixture in the middle of the paper and add the 5 sprigs of basil. Create a tight packet with the parchment paper by gently folding the trio of paper in half, and crimping the edges until you have created a tight seal. The sauce is now ready to go in the oven on top of the cookie sheet.

Bake for 35-40 minutes until you have a saucy sauce. Just be careful when you open the packet to test your sauce, hot steam will escape!

Mmm-this is my sauce. Sorry the pixel quality isn’t great. 

Now that you have a scrumptious sauce, it’s time to assemble the pizza...

Erin’s Better-than-Delivery (and DiGiorno) Pizza: 

First, it is important to have a well-floured work surface, especially if you don’t have one of those fancy silpat things I just put a plug in for (Krissy, do I get any of your advertising commission on this one?).  It helps to take your dough out of the refridgerator aobut 10 minutes before you want to start rolling it out. Also, a well-floured rolling pin will also help.

To begin, preheat your oven to 450F – with the pizza stone inside.

Step 1: Roll the dough. Hint: make sure the crust doesn’t get to thin or you will have limp pizza syndrome. No one likes a limp pizza. 

See my fancy pampered chef pizza dough roller?

Step 2: Prepare your ingredients.

Step 3: Assemble your pizza – on a well-floured pizza peel. I hope you have one or you will have a hard time transferring your pizza to the hot stone. Also, don’t forget to brush the crust with EVOO. Hint: make sure you don’t make your pizza too saucy, or again, you will have limp pizza syndrome.

Pizza is on stone, ready for transfer.

Step 4: Transfer pizza to stone. Hint: This can be dicey so be careful. As long as you floured your peel in advance you should be ok. I also used a spatula to help with the transition.

So far, so good.

Step 5: Now, bake until the dough gets nice and crisp. It should be golden brown on the crust and the cheese should be melted.

My piece de résistance? Truffle oil, lightly drizzled on top of the finished pie.

Step 6. Mangia!

Porter can barely stand it, but he’s waiting patiently for a slice.

Hope you like it

Cheers,

Erin (& Porter)

Chicken Tortilla Soup

Yummy Tortilla soup that's WW friendly, made with chicken, cilantro, onions, garlic, jalapeños, tomatoes, spices, stock, lime juice and served with monterrey jack cheese, tortilla chips, and avocado! Made 6-8 servings that enabled me to bring some for lunch last week giving me a healthy vegetable and protein loaded meal! Leaves the house smelling great too! Enjoy

Ingredients

• 2 tbs EVOO
• 1 ½ cup yellow onion (you can use white too)
• 1 green bell pepper, diced
• 4-5 green onions, finely chopped
• 1 bunch of cilantro, finely chopped
• 1 jalapeño, seeds removed (if you like the heat, add another jalapeno)
• 4 garlic cloves, crushed
• 1 tbs paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper (if you like the heat, add some more!)
• 1 tsp sugar
• 6 roma tomatoes, peeled and diced, about 2 cups
• 2 cups of chicken stock
• 2 cups of tomato juice
• 4 cups shredded chicken
• ½ cup lime juice – from 2 large limes
• Salt and pepper to taste

Garnishes: grated Monterey jack cheese, tortilla chips, avocado, sour cream, cilantro,

green onions and lime slices

*you can also substitute turkey for chicken if you'd like and so in turn use turkey stock too 

Instructions

1. Heat the oil in large pot, add the onions, green onions, cilantro, jalapeño, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
2. Add the diced tomatoes and cook for another 10 minutes.
3. Add the chicken stock, tomato juice and shredded chicken. Bring to a boil, reduce the heat and simmer for 10 minutes.
4. Add the lime juice and remove from the heat.
5. Serve garnished with Monterey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices.

Inspired recipe from http://laylita.com/recipes/2011/11/25/turkey-tortilla-soup-recipe/Laylita

Maple Salmon

I absolutely love baked salmon! There's one recipe I hold close to my heart that I make all the time and is one of me and Ant's favorites, Bulgogi Salmon. I had a nice salmon fillet I had picked up on my lunch break but then realized I was out of some of the ingredients I needed for Bulgogi and didn't have time to stop off at the Asian Market, so I perused some recipes online and came across Maple Salmon. Tastes good already, right? I had all the ingredients at home and so I went for it and now have an absolute go to should I be out of Bulgogi again! I tossed in some Alexia Sweet Potato fries as a side and the maple glaze was also perfect for dipping the fries in. Leftovers go great with a mixed green salad the next day too! Enjoy!

Prep: 10 min, Cook: 20 min, Ready in: 1 hour,  Serves: 4

• 1/4 cup Maple Syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground pepper
• 1 lb salmon (be sure to have good fresh fish, preferred to buy and use that same day)

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper
2. Place salmon in a shallow glass baking dish and coat with the amply syrup mixture. 
3. Cover the dish and marinate the salmon in the fridge for 30 minutes, turning once.
4. Preheat oven to 400 degrees F 
5. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.

(recipe adapted from STARPOWER on www.allrecipes.com  )