tuscan pasta with tomato-basil cream*

Today has been the best weather of the year, and I am tellin you my spirits are high! This has been the best winter/spring that I have ever experienced and probably will ever experience. I have already told the husband that we are being more exciting people this upcoming summer, because last summer was a total bummer. We are going to go to some batting cages, to St. George for some fun laying out sessions and maybe even some pool swimming, and we are going to go camping for 1 night. Camping for 1 night has been a goal of mine for 5 years now, so maybe 5 is my lucky number. Landon has still yet to go camping in his whole entire life.

*Notice I am saying ONE night. I don't really like camping-like at all. I just want to eat a legit s'more :).

We have already kicked off our quest for a fun summer today (I know, it's still spring, but it's like 80 outside!). My best friend is moving to San Diego, and so we attended her going away party up the canyon and had a BBQ. Although I'm totally bummed that she is leaving me for the beautiful state of California, I am so happy that we could have a fun get-together with some yummy food, great weather, and the best company! Which reminds me, summer parties are coming up, so bring this broccoli salad in tow. I did!

This pasta is on my not-so-new-anymore menus, and it is so delish! It is in the running for being a parent conference meal, so it must be a big deal :). I am obsessed with pasta sauces that are half Alfredo/half marinara, and this sauce reminds me of that only I like it so much more. As you probably are aware, I am infatuated with fresh basil, and this sauce has plenty of that as well as lots of other yummy and fabulous ingredients.

I am going to post the recipe as it was written on the website, however I did make some minor adjustments. Basically instead of buying sun-dried tomato Alfredo sauce, we made our own homemade Alfredo sauce and pureed in some sun-dried tomatoes. If you decide to do the same, make sure that you buy the sun-dried tomatoes that are in a jar in oil, not the dehydrated-looking kind. I would suggest making this adjustment because homemade is always better than store bought, and really doesn't take that much more time. But I won't hold it against you if you take the easy way out :). Oh, and we didn't use any white wine. So basically I did everything different but add fresh tomatoes, some basil and some Parmesan cheese. Hmmm...I think I am going to stop typing now..

Tuscan Pasta with Tomato-Basil Cream
from MyRecipes.com

buffalo chicken mac & cheese*

I finished my first Pinterest inspired crafting project about a week ago. I am loving my little pom pom flowers! They turned out so cute, and I have even had a request to sell them at the upcoming boutique at work! I am already going to be selling some cake pops and cupcakes (maybe), so why not throw in some adorable pom pom flowers?

Here's a pic up close and personal:

How cute are they?? The tutorial is from Ivey Handcrafted - if you, too, would like to make these cutest little guys! Or, if you don't want to spend the time, drop by the Heritage Boutique on November 3-4 and I will have some for you to purchase! If you want more info on the boutique, just e-mail or leave me a message on this post and I would be happy to give the low-down!

And, I have some exciting news! There has been a new addition to our little kitchen family. Welcome our new charbroiler for all of our steak, hamburger, chicken and pork chop needs!

We have already used it a couple of times and pretty much love it! We have determined, however, that we need to be more on the ball and have it preheated and ready to go, or else a 4 oz. piece of chicken takes 45 minutes. That is no bueno. But we will get the hang of our new toy, don't you fret! I am already loving the beautiful presentation it gives, and of course everything tastes better straight off the grill!

This buffalo chicken mac & cheese is simply amazing! I am not the biggest buffalo sauce fan, at least not straight up. But this mac and cheese is to die! The buffalo sauce just gives it the slightest tang and little bit of kick, and the crunchy breadcrumb topping just adds that perfect little bit of texture. I am in LOVE with this recipe! The students actually loved it, too. This will be on my menu for the long haul.

Buffalo Chicken Mac & Cheese
from The Girl Who Ate Everything

classic mac & cheese*

I am always on the lookout for a good mac & cheese recipe. The students just love it and I must admit - I do, too! Confession:  LOVE Kraft macaroni and cheese. I think I could eat it every single day. However, I do not like Velveeta mac and cheese. Not a fan. The cheese is kind of waxy and..I don't know. Anyway, although I know homemade mac and cheese isn't all that healthy, I feel like if I make it myself - it is only like 100 calories for a 2 cup serving. A girl can dream - right?

I loved this recipe. However, the next time we make it we are going to make sure that the noodles are really really saucy, or else it kind of dries up in the oven. But I refuse to do without the breadcrumb topping, because let's get real - that is the best part!!

Classic Mac & Cheese
from Annie's Eats

fusilli & shrimp salad*

I decided to take a break from posting something sweet. I am feeling vulnerable today and all I want is a big chocolate cupcake! Just the thought of having to describe the amazingness of a dessert right now could be lethal to my progress thus far :).

This shrimp salad is actually pretty good. Although, I am really not a fan of non-fried shrimp. I can eat it, but it wouldn't be my first choice. However, those that like shrimp really love this roasted shrimp! I really like the pasta with all of the roasted veggies. It is so fresh and perfect for summer!

Fusilli & Shrimp Salad
adapted from Meet Me in the Kitchen

First, get your water boiling for your fusilli. Prepare that according to the package directions. Then roast your vegetables- I used asparagus and red bell pepper this time. Set them aside while you prep the other parts of the salad.

Turn down the oven temperature and roast your shrimp. While the shrimp is roasting, cut your corn off the cob.

By this time the fusilli should be ready, drain the fusilli and put it in a large bowl. Add the roasted vegetables and corn kernels.

Then add about 1 Tbls olive oil, the lime juice, 1 Tbls red wine vinegar and chopped parsley. Season with salt and pepper. Add more olive oil, vinegar or lime juice, to taste.
Serve in bowls and top with roasted shrimp.

Roasted Veggies
1 pd of asparagus
1 red bell pepper
olive oil
salt & pepper

Preheat oven to 425 degrees F. Chop vegetables into 1-inch pieces and place on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 12-15 minutes or until veggies are crisp- tender.

Roasted Shrimp
juice of 1 lime
olive oil
salt
pepper
1/4 cup chopped Italian parsley
1 pd peeled and deveined shrimp

Preheat the oven to 400 degrees F. Place the thawed shrimp on a large, rimmed baking sheet. Drizzle with olive oil, the lime juice, and season with salt & pepper. Sprinkle chopped parsley on top and toss everything together with your fingers.

Roast for 8-10 minutes, until shrimp is pink and firm.

To finish off the salad you need-
2 cobs of fresh corn, kernels cut off (I left this out, but it would be amazing!)
1-3 Tbls olive oil
juice of 1/2 or 1 lime
salt
pepper
1 -3 Tbls red wine vinegar
1/3 cup chopped Italian parsley

I don't know, because I have not tested it, but I would think that this salad would also be good served cold! If someone tries it, let me know how it turns out!

-alyssa*

chicken lo mein*

I am a Chinese food fanatic. I don't eat it nearly enough for my liking, but that is probably a good thing. The husband does NOT like Chinese food. However, about once a year I can coerce him into going to Panda Express because he will eat their orange chicken and fried rice, as long as he eats around the vegetables. My favorite thing from Panda is also the orange chicken and the chow mein noodles. I mentioned on an earlier post that if I were to eat only one thing for the rest of my life, I think I would choose Panda's orange chicken and chow mein. I'm also a huge fan of P.F. Chang's crispy honey chicken and lettuce wraps. But in all seriousness, I like most Chinese food. I think in my previous life I was Chinese.

This chicken lo mein seriously tastes like something you would get from a Chinese restaurant. I was quite proud of us when we made this for all of the students and staff our first go round. It is quite the risk to do something so out of my comfort zone for that many people, but I could not have been more pleased with the end result. The only thing I was upset about was that I didn't get to eat lunch at work that day :(. I don't remember what I had going on, but all I got was my taste test and that was it! Plus I was doing biggest loser at the time so I am sure I wouldn't have eaten as much as I would have liked. I am so excited for when we get to make it again and I am having an overflowing plate full!

Chicken Lo Mein
from food.com

2 tsp. instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 oz. boneless skinless chicken breasts, cut into long, thin slices
1/4 cup dry white wine (I left this ingredient out because we didn't have any)
1/4 cup soy sauce
4 tsp. cornstarch
2 tsp. sesame oil
3-4 cloves garlic, minced
1/2 tsp. ground ginger
4 green onions, chopped
1/2 can water chestnuts, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 oz. thin spaghetti, cooked and drained

Dissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken and simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.

Stir wine, soy, and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan. Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.

Add chicken and pasta; toss 2 minutes until heated through. Stir cornstarch mixture in saucepan; add to skillet. Cook 2-3 minutes, stirring, until slightly thickened. Top with additional sliced green onion if desired.

It seems like a ton of ingredients and lots of steps, but it's really not hard and the end result is simply AMAZING! If I could disguise all the veggies in there somehow, I would totally sneak this into my husbands diet so that I can make this on a more regular basis. This would actually be something that I wouldn't mind eating leftover (I am not a big leftover fan), so maybe I will just make some for myself and eat it everyday for a week. I really wouldn't mind :).

-alyssa*

chicken parmesan*

This recipe is 3 ingredients. You heard me right - 3. It is so simple, and so amazingly delicious. I love Italian! Back in the day it was hands down my favorite food. Now I am confused about what exactly my "favorite" food is. I swear it changes every single day. Today, my favorite food is the ice cream cake we made yesterday (recipe coming soon). Tomorrow, we are making some orange creamsicle cupcakes. Those will probably become my new favorite food. I will let you know :).

I LOVE chicken parmesan. Love it I tell you. Does anyone remember Fazoli's?? I don't know if one exists anymore. There used to be one in Provo and in Orem, but they are both gone and I haven't seen one since. Anyway, it was this amazing place (that I guess I was the only one that went to) and I would get their baked chicken parmesan. I am not lying, my stomach is rumbling right now just thinking about it. And this cute old lady would walk around and hand out all you can eat WARM breadsticks. Man, I miss that place. If anyone knows if it is still in existence, please let me know!

So this recipe goes out to Fazoli's. It's not a fried chicken breast like theirs is (which is my preference honestly), but it is still pretty darn good. If you get rambunctious, feel free to make your own marinara. We made these for all of the kids, so took the easy way out this time but maybe next time we will switch it up. So are you ready for the 3 ingredients?? Haha, I am pretty sure you can figure this one out yourself.

Chicken Parmesan

Ingredients


6 chicken breasts - boneless, skinless - or breaded and fried/baked if you prefer
1 jar marinara sauce - whichever kind you prefer. I buy Prego Three Cheese, unless I make my own
Mozzarella Cheese

Directions

Preheat your oven to 350 degrees. Grease a casserole dish with cooking spray so all of the goodness doesn't stick. Cook your chicken breasts in a hot pan until the internal temperature reaches 165 degrees. Meanwhile, while the chicken is cooking heat up your marinara in a saucepan. When the chicken is done, scoop about 1 cup of the warm marinara sauce and cover the bottom of the casserole dish. Top the marinara with your chicken breasts.

Top the chicken breasts with the remainder of the marinara and spread it around evenly. Then is the best part! Sprinkle on as little or as much mozzarella as your little heart desires.

Cover with some aluminum foil and stick in the oven for 20 minutes, or until the cheese is all melty and delicious.

Don't fret if your chicken seems to have "disappeared". Dig in for a second and I promise you will find it hiding in there somewhere!

There it is! Had I had it on hand, I would have topped it with some fresh basil. I don't know where I was on that one. My suggestion: serve with a side of whole wheat spaghetti topped with some more amazing marinara. Or, grab yourself a bun and throw your chicken, sauce and all, and make yourself a delicious sandwich!

-alyssa*

tomato artichoke pasta*

Let's talk pet peeves for a second. My pet peeves include: drinking the milk left over from a bowl of cereal (I literally have to leave the room), watching someone else brush their teeth makes me gag every time, food that looks and smells AMAZING - but it's really not (apple strudels for instance), and overcooked pasta. Pasta is one of my very favorite things ever to eat, but when it's overcooked I seriously get upset. Not only cooking the pasta wrong irritates me, but eating unseasoned pasta. Seriously people, it takes 2.2 seconds to put a sprinkle of salt in your boiling water so take that 2.2 seconds and for the love of pete ADD SALT TO THE BOILING WATER! Phew...ok I'm done! It's been a LONG day...what's your pet peeve??

So this amazing pasta is called Tomato Artichoke Pasta. I found it on Our Best Bites blog and added it to my Spring menus and we tried it for the first time today. I added a tad more salt and pepper, as well as a little bit of sugar to balance out the tomato paste. I also topped it with some mozzarella, because if it has cheese on it the kids will eat it no matter what :) that's my philosophy.

Tomato Artichoke Pasta
from Our Best Bites

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.

And then if you want to get real adventurous (like me - HA yeah right!), top with mozzarella and some fresh basil.

Artichoke hearts are my new favorite thing. I don't really like to eat them plain, but they make a nice compliment to a lot of different dishes. I recently had a panini with artichoke hearts in it and it was AMAZING! Also, our grilled chicken wraps have artichoke hearts in the aioli and I absolutely love those things! If you have any recipes that you like just in general or that include artichoke hearts PLEASE do share!!

*remember tomorrow is St. Patty's day and boy do I have some deliciously wonderful recipes to share with you!!*

-alyssa*

eggplant parmesan*

I had this dish for the very first time (actually the first time I have ever had eggplant period) on the cruise that we just got back from. For those of you that are skeptical and scared of eggplant, honestly once the breading is smothered on it and the yummy marinara and cheeses are all melty on top you can hardly even taste the eggplant at all. So technically I really don't even know what eggplant tastes like, but I do know that eggplant parmesan is YUMMY! The best part - this recipe has the eggplant baked, not fried. My new menus feature ZERO items that we will be deep frying! WAHOO! I am hoping to get rid of the deep fryer and maybe replacing it with a grill or maybe a panini maker?? This may be a little out of reach - but hey, a girl can dream :).

Well, this story has a very sad ending. We served this for dinner last night, and less than 1/4 of the kids even attempted to try it. They all came in and ranted and raved about how good it looked, then asked the dreadful question "what is that?" It was all over in one word. EGGPLANT. I haven't decided whether or not I should remove this item from my menus. There was so much waste, but I really really really wish the kids would just try it! Am I trying to expand their horizons a bit too far?? Maybe...

Eggplant Parmesan
from Allrecipes

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil (we used fresh parsley)

Preheat oven to 350 F.

Dip eggplant slices in egg, then in bread crumbs.

Place in a single layer on a baking sheet.

 
Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce.

Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.

Sprinkle basil on top. (If using fresh basil or parsley, don't sprinkle on top until right before serving.

Bake in preheated oven for 35 minutes, or until golden brown.

Looks delish huh! I really really loved this recipe!! If I decide to take this off of my menus, I guess I will just have to settle with making it at home. YUMMMM!

-alyssa*

four cheese fettuccini chicken bake*

This dish is amazing! We have made it a couple of times at the school and it's always a hit. The recipe is actually one of the few that I have that is measured for a crowd, so just divide it by however much you actually need. Usually I am on the other end of it and I have to times everything by 20, so it's nice to find a recipe I only need to times by 3. I am confused, however, as to why they call it four cheese "fettuccini" chicken bake because the recipe calls for penne...?? Nonetheless, I would highly suggest making this for dinner one night!

Four Cheese Fettuccini Chicken Bake
serves 75

10 lbs. penne pasta
1 tbsp. garlic chopped
14 lbs. chicken fajita breast strips - pre-cooked (if you can't find this, grilled chicken strips would work. or bbq chicken mmmm)
2 gal. Alfredo sauce (you could use the same Alfredo recipe I used in the penne pasta bake, minus the marinara and times by 15)
6 pints whole milk (we usually leave this out since it's already not the healthiest recipe)
1.5 lbs. cream cheese
5 lbs. shredded mozzarella cheese
1 cup fresh basil
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. italian seasoning
3 oz. fresh parsley

Directions
Boil penne until al dente. Cool pasta. Add olive oil and chopped garlic to hot tilt skillet. Saute lightly. Add chicken and heat through. Add Alfredo sauce, milk, cream cheese and mozzarella. Simmer until cheese is melted. Add basil, salt, pepper and Italian seasoning. Simmer. Add pasta and mix together. Place in a serving dish and top with fresh parsley.

It might seem overwhelming to see everything in this large of scale, but really I would just kind of throw stuff in. To be honest, I am not the most accurate measurer (is that a word?), unless I am baking. I usually just end up putting however much I think will work, and then adding more if it's needed. But remember, it's better to not have enough that have too much in this case. You can always add more, but you can't take any away. So good luck and I hope someone tries this recipe! If you can figure out in "normal" measurements feel free to post them!

-alyssa*

penne pasta bake

A few months ago I went to Olive Garden and got the Five Cheese Ziti al Forno. It was SO good! It has a sauce that tasted like 1/2 alfredo, 1/2 marinara on ziti noodles topped with cheese. But I got to thinking and decided that I was pretty sure I could make it! And I must say, my replica is pretty good!

Penne Pasta Bake
by Alyssa Cundy

2 tbsp. butter
1 clove garlic, minced
1 tbsp. all-purpose flour
1 cup heavy cream
1/2 cup grated parmesan
12 oz. marinara sauce (I used Prego)
1 cup shredded mozzarella cheese
1 lb. penne pasta
Fresh basil for garnish

Cook the pasta as directed. Strain and set aside. Heat the butter in a medium saucepan over medium heat. Add the garlic and cook for about 1 minute just until you can smell it, but not brown. Add the flour and whisk until smooth. Gradually add the cream and whisk until mixture begins to thicken and bubble. Add the parmesan until melted. Finally add the marinara and stir until bubbly.

Toss the penne noodles in the marinara/alfredo sauce mixture. Pour into a greased 11x7 baking dish. Top pasta with mozzarella cheese and cover with aluminum foil. Bake in a 350 degree oven for 20 minutes, or until cheese is melted. Garnish with basil just before serving.

If you love pasta like I do, you definitely need to make this recipe. It is a creamy, tomato-y, cheesy plate of goodness! All that is missing is a salad topped with some croutons (my FAVORITE food) and buttermilk ranch dressing :)

Enjoy!
-alyssa*