Summer Chicken and Pasta

I made this up tonight I had chicken defrosted and didn't know what to do with it. Again, for the camera to use your imagination :)

2 boneless/skinless chicken breast
S&P
Spaghetti (I use 1/2 box organic)
About 1/4 cup chopped fresh curly leaf parsley
EVOO

Preheat grill. Season chicken breast with S&P and grill until cooked. While chicken is grilling heat up a pot of salted water and cook spaghetti. Drain and put into big bowl. When chicken is cooked, cut into strips and add to bowl of spaghetti. Put a drizzle (about 1 tablespoon) of EVOO and fresh parsley and toss all together. Add more S&P if needed. Serve and top with shredded Parmesan cheese.

This was super quick for those hot summer days you don't have time or feel like standing over a stove top!

Potato and Beef Bake

No picture, well I took a picture but it really didn't look appetizing so I am not posting it LOL I made this up a few months ago but have only made it twice. It is really good though!

4 medium potatoes
1 cup Olive Oil
1 tsp Italian Seasoning
1 tsp garlic powder
Balsamic Vinegar
1.25 lbs. lean ground beef
1 bag cheddar cheese
1/3 cup Diced Onion
Salt
Pepper

Preheat oven to 400
Peel and dice potatoes
Mix about 1 cup olive oil, drop of balsamic vinegar, 1 tablespoon Italian seasoning in cup
Pour above mix into ziplock bag and add potatoes, shake well
Spread on baking pan and bake for about 20 minutes (until potatoes are soft)

While potatoes are baking brown ground beef with onion, salt, pepper

Once potatoes are done, mix everything together and put into casserole dish. Top with remaining cheese and bake until cheese is melted and slightly brown.

*to make creamier, you can add a cheese sauce when mixing together before baking

Corn Casserole

No picture, but every time I have ever made this for a group I have had people ask for the recipe. So here it is, super simple! (My husband is actually the only one I know who don't like it LOL)

1 tablespoon melted butter
8 oz. fat free sour cream
15¼ oz corn drained, I use low sodium
15¼ oz cream corn, I use low sodium
1 box Jiffy corn muffin mix (which calls for 1 egg and ¾ cup milk I believe)

Mix all ingredients together in big casserole dish. Bake uncovered at 375 degrees for 40-45 minutes or until toothpick comes out clean.

**To make for party, double everything and bake in aluminum cook n serve for approx. 1 hr 15 mins.

Chicken Marsala - Very different flavor!

Another Giada recipe, I promise I make my own recipes too but I have been in the mood to try different stuff lately. This one was from "Family Dinners"

1 1/2 pounds boneless skinless chicken breasts (I use two big chicken breast)
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided (I didn't use this much, maybe 2 tbsp)
3/4 cup chopped onion
1 pound cremini mushrooms, sliced (I didn't use any mushrooms)
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine (I used rotini, I didn't have fettuccine)

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Mini Penne with Parm Chicken

Another Giada recipe from Everyday Pasta. This picture sucks but my Canon battery was dead so I had to use my old Kodak.

3 tbsp EVOO plus 1/2 cup
1 cup buttermilk
1.5 lbs chicken tenders (about 18)
1 lb penne pasta
1 1/4 grated parm cheese
3/4 cup Italian bread crumbs
Salt and BP
3 tbsp minced garlic
3 tbsp balsamic vinegar (I only use 1/4 tsp)
1/2 cup chopped fresh parsley

Preheat oven to 500. Spray a baking pan with olive oil baking spray. Place buttermilk in a large bowl. Add chicken tenders, stir to coat, and let stand for 15-30 minutes.

Bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm to bite.

Stir the parm. cheese and bread crumbs together. Season with S&P. Remove chicken from buttermilk and dredge in mixture. Please on pan. Coat chicken with olive oil and cook until golden brown (about 12 minutes). Transfer to cutting board and cut into 1" pieces (I cut mine up in the beginning before soaking.

Mash garlic with 1 tsp of salt in a medium bowl. Whisk in the vinegar and 1/2 cup of EVOO. Season with 1/4 tsp pepper.

Place drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with parsley, and top with chicken. Toss and serve.