Buffalo Chicken Pasta

Posted in Crockpot, Entrees, Pasta by

If you have ever had any type of buffalo chicken dip (will post my recipe soon!) then you know it’s pretty much like crack.  Once you have that first bite you just can’t stop!  I found this awesome buffalo chicken pasta recipe and it reminded me so much of the dip, that I had to try it. You know what else was so great about this recipe?  Its a crockpot recipe!! Perfect for long days and no time for real cooking!

This pasta dish ended up being a HUGE hit for us. If you’re a fan of the buffalo chicken dip or even delicious traditional buffalo chicken wings – then this is a must try!

Enjoy 🙂

Ingredients: 

  • 1 pound boneless chicken breast, cut into pieces
  • 1 can reduced fat condensed cream of chicken
  • 3/4 cup Buffalo Wing Sauce, I used Franks Red Hot
  • 2 cups light sour cream
  • 1/2 cup ranch dressing
  • 1 cup shredded cheese
  • 1 pound cooked penne pasta
Instructions:
1. Add cream of chicken soup, buffalo wing sauce, and raw, diced chicken to crockpot.  Mix well and make sure that all pieces of chicken are covered in the sauce.
2. Cook on low for 7-8 hours or high for 3-4 hours.
3.  Cook pasta.
4.  While you are waiting for your pasta too cook, turn your crockpot on low (if it isn’t already there) add the sour cream, ranch dressing. Stir until well mixed.
5.  Once pasta is cooked, mix with buffalo chicken sauce.  Top with shredded cheese.  Enjoy!

Boston Cream Cupcakes

Happy Valentines Day! ❤

Husband’s all-time favorite donut is a boston cream donut. So for valentines day I decided to try to make his favorite donut, into a cupcake. It’s a little bit trickier than I imagined. This recipe turned out great… the only problem I seem to have run into, is that the vanilla pudding stuffing got soaked in to the cupcake for the most part. I mean don’t get me wrong – it still tastes delicious! But if you’ve ever head a boston cream donut you know that reaching the vanilla pudding center is the best part!

Even though the center of the cupcake was a tiny bit disappointing, it still tasted like the donut. Delicious!

Enjoy!

Ps : Any bakers out there know if there’s a way to stuff a cupcake with pudding without having the cake soak it all up? I wonder what I did wrong… hmmmm.

Ingredients:

Cupcakes

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk

Filling

  • 1 package (3 oz) cook & serve vanilla pudding
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract

Chocolate Glaze

  • 8 ounces semisweet chocolate, chopped
  • 1/3 cup each sugar
  • 1/3 cup water
  • 3 tablespoons unsalted butter, softened

Instructions:

1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Prepare pudding as package directs, using 1 1/4 cups milk. Add vanilla. Cover and place in refrigerator until cold.

7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. Cut circle out of the center of cupcake and remove carefully. Spoon out some of the inside of the cake, making room for the filling.

9. Fill cupcake with tablespoon of vanilla pudding. Replace cut out circle from top of cupcake. Spoon about 1 tablespoon of chocolate glaze on top of each cupcake.

Modified from A Bit of Knees

Lasagna Soup

Posted in Entrees, Soup by

Mom: What did you make for dinner tonight?

Me: Lasagna soup

Mom: Ewww.  That sounds terrible and soggy.

So maybe I’m crazy and I’m the only one who thinks lasagna soup sounds delicious?  Guess what?  It was delicious!! It had all the flavors of a lasagna but the lightness of a soup.  I loved this recipe.  All you lasagna soup doubters out there, should try this recipe.  So yummy!

Enjoy!

Ingredients for the soup: 

  • 2 teaspoons olive oil
  • 1 pound lean ground beef
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 2  tablespoons tomato paste
  • 1 28 ounce can fire roasted diced tomatoes
  • 5 cups chicken stock
  • 8 ounces egg noodles
  • 2 tablespoons  finely chopped fresh basil leaves
  • Salt and  black pepper, to taste
  • Shredded mozzarella cheese

Ingredients for the cheese: 

  • 8 ounces reduced fat ricotta cheese
  • 1/2  cup  grated Parmesan cheese
  • 1/4  teaspoon  salt
  • 1/8 teaspoon pepper

Instructions: 

1.  Heat olive oil in a large pot over medium heat.  Add onions and garlic until golden yellow.   Add ground beef, breaking up into and cook until browned. Drain any excess fat.

2.  Add oregano and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes/

3. Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

4.  In separate pot cook egg noodles. Be sure not to over cook as they will end up being soggy in the soup.

5. While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta cheese, parmesan cheese, salt, and pepper.

6. Right before serving, stir in the basil in to the soup and season to taste with salt and freshly ground black pepper.

7.  To serve, in a bowl place egg noodles toped with soup.  Add a large dollop of the cheesy goodness.  Sprinkle  some mozzarella on top and ladle the hot soup  over the cheese.

 

 

Modified from A Farmgirls Dabble

 

Lemon and Thyme Chicken

Posted in Entrees, Uncategorized by

Here’s a quick and tasty baked chicken recipe I made one night this week.  Turned out to be so easy and so full of flavor.  We really enjoyed it with a side of roasted potatoes and vegetables.

Enjoy!

 

Ingredients: 

  • 1-2 tbsp olive oil
  • 5-6 cloves of garlic, minced
  • 1/3 cup of chicken broth
  • 1 tsp lemon pepper
  • Juice from 1 lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp fresh thyme leaves
  • 3 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 lemon cut into 4 wedges

Instructions: 

1.  Preheat the oven to 400 degrees. Grease a baking dish with cooking spray.

2.  Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, until garlic is a golden yellow color.

3. Add the chicken broth, lemon juice, lemon pepper, oregano, and thyme to the pan. Pour the mixture into the baking dish.

4. Season both sides of the chicken breasts with salt, freshly cracked pepper, and lemon pepper to taste. Place the chicken in the baking dish along with the lemon wedges.

5.  Place into the oven and bake, basting occasionally with the garlic lemon sauce, for 30-40 minutes or until the chicken is cooked through and the juices run clear.

5.  Remove from the oven and let the meat rest for 5 minutes. Drizzle the garlic lemon sauce on top of the slices of chicken and serve.

 

Modified from the blog For the Love of Cooking

 

Football Whoopie Pies

Posted in Dessert, Uncategorized by

Congrats to all you Giants fans out there for your victory on Sunday evening! We had a small Super Bowl get together and it was great!  Husband believes that Super Bowl Sunday is even better than Christmas Day…I happen to disagree (Christmas is the bestest!!).  Every year he invites his buddies over and they buckle down with chili, beer, and lots of junk food! This year, was no different.

Those who know me, know that I love (understatement) baking.  My friend Jess and I had so much fun making these and they turned out adorable!

These chocolate whoopie pies turned out so fluffy and were stuffed with the most amazing butter cream icing! It’s my go to icing recipe. I’ve even converted many non-icing lovers with this recipe 🙂

While I made these football shaped – they will be just as fantastic in any other shape!

Enjoy!

Whoopie Ingredients: 

  • 1 box of chocolate cake mix (any kind you like)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water

Buttercream Icing Ingredients:

  • 1 cup solid vegetable shortening*
  • 1 teaspoon clear vanilla extract
  • 1 teaspoon clear butter flavoring
  • 2 tablespoons water (or milk)
  • 1 tablespoon merengue powder (optional)
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.
  •  *  Get white shortening, not yellow! So you the icing will be white, rather than a tint of yellow

Instructions: 

1. Pre heat oven to 350 degrees.

2.  Start off by whisking together the eggs, vegetable oil, and water.

3.  Then add the cake mix and stir well, until it is smooth and lump free.

 

4.  Place spoonfuls of batter on baking sheet, be sure to keep each spoonful spaced apart as they will spread out.  Use the back of a spoon or a butter knife to shape the batter in to a football shape.

5.  Place in oven for 8-10 minutes. Take out of oven and allow to cool completely.

6. While you are waiting you can start making the buttercream icing.

7. With an electric mixer, soften shortening.  Add vanilla, butter flavoring, water (or milk), and merengue powder.  Mix well.
8. Start adding powdered sugar, one cup at a time until well blended.  I like my buttercream frosting to be really sweet, so taste as you go and add more or less depending on your sweet tooth
9.  Once icing is made and whoopie’s are cooled, it’s time to assemble the whoopie pies! Place some icing on the underside of a football shaped cake.  Place another cake on time and press down a little.
10.  Decorate with laces using white decorating gel or by piping out remaining buttercream icing.
11. Time to enjoy 🙂

Middle Eastern Beef Goulash

Posted in Arabic, Entrees by

Last nights initial dinner plan was a homemade chicken noodle soup… and then the sun was shinning and it was close to 50 degrees outside.  During a normal February day in Ohio it would be gloomy, snowy, and freezing outside, aka soup weather.  Not so much the case for today (which I am so okay with!). Chicken noodle soup, will just have to wait.

Instead, I was really in the mood for some home cooked Arabic food.  This is the middle eastern version of goulash, and its so so yummy.  It can be made with ground beef or with a feta cheese blend.  This is one of grandma’s recipes, it was my first time making it and she will be pleased to know that it turned out delicious!

Enjoy 🙂

Ingredients:

  • 1 tsp olive oil
  • 1 large onion, chopped
  • 1 lb ground beef
  • Salt and pepper to taste
  • 1 package defrosted philo dough (usually found in frozen food section)
  • 1 cup butter (or margarine) melted

Instructions: 

1.  Pre heat oven to 350 degrees.

2.  Heat oil in pan.  Add onion.  Once onions are golden yellow, add ground beef.  Cook ground beef until completely browned, drain any excess fat.  Season ground beef with salt and pepper to taste.

3.  Melt 1 cup of butter.  Brush 13 x 9 baking dish liberally with butter.  Cut philo dough to fit baking dish (I had to cut mine in half).  Begin layering philo dough one sheet at a time.  Between every 3-4 layers, brush liberally with butter. Continue until 1/2 way through phil dough sheets.

 

4.  Once half way through philo dough sheets, add cooked ground beef evenly. Continue layering philo dough sheets, still adding butter between every 3-4 sheets.  Once last sheet has been placed, section with knife into sizes that you’d like to serve.  Place final layer of butter.

5.  Bake in oven, uncovered for 45 minutes.  For first 20 minutes place on low rack, during remaining time place in middle rack of oven.

 

Three Cheese and Chicken Stuffed Shells

Posted in Entrees, Pasta by

I love pasta recipes, especially ones that don’t turn out too heavy.  Although this recipe has three different types of cheeses in it, it still turned out to be a light pasta dish!  Also, I’d like it to be noted that Husband never liked stuffed shells…until this recipe! Bam, it’s like magic.

Enjoy 🙂

Ingredients: 

  • 6 ounces large shell pasta
  • 2 chicken breast half, cooked and diced
  • 8 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded monterey Jack cheese
  • 1 tablespoon light sour cream
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons chopped parsley
  • salt and pepper to taste
  • 1  1/2 cups spaghetti sauce

Instructions: 

1. Preheat oven to 350F.

2. Bring a large pot of water to a boil.  Cook large pasta shells according to directions on passage.  Drain and set aside.

3. In a l arge bowl, combine half cooked, diced chicken, ricotta cheese, 1 cup of mozzarella cheese, 1 cup of monterey jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.

4. Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.

5.  Bake in the preheated oven uncovered for 40 minutes; serve warm.

Source: Taste and Tell

Beef Tamale Casserole

Posted in Entrees by

I’m constantly on the hunt for new and unique recipes that I’m itching to try…that’s what having this blog has done to me!  My recipes “tab” on my browser is out of control, I pretty much love it.

I came across a similar recipe to this one yesterday and I decided to whip it out! I have to admit, at first I wasn’t so sure about this – I even told husband  that we might have to order pizza for dinner.  We both love Mexican food and I was getting bored of tacos, so I just went for it, and I’m so glad I did!  This took no time at all to whip up and it turned out awesome!

Enjoy!

Ingredients: 

  • 1 cup shredded cheddar cheese, divided
  • 1/3 cup reduced fat milk
  • 2 eggs
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1  cup of corn
  • 1 (8.5 ounce) box regular (not sweet) corn muffin mix
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (4 ounce) can chopped jalopenos, drained (optional!)
  • Cooking spray
  • 1 (10 ounce) can red enchilada sauce
  • 1 pound of lean ground beef, prepared the same way you would for beef tacos
  • Sour cream (optional)

Instructions: 

1. Preheat oven to 400°.

2. In bowl, combine 1/4 cup cheese, milk, eggs, cumin, ground red pepper, corn, corn muffin mix, green chilies, and jalopenos.

3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Bake at 400° for 15 minutes or until set. Remove from oven and pierce entire surface liberally with a fork; pour enchilada sauce over top.

5. Top with taco seasoned, cooked ground beef; sprinkle with remaining 3/4 cup cheese.

6. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

 

 

Modified from: Taste and Tell 

Cheddar Broccoli and Chicken Soup

Posted in Entrees by

It has been a pretty chaotic couple of weeks here.  Not to mention this fantastic (insert sarcasm here) weekend I’m having, where I’m memorizing 150+ drug names that I will never use as a dentist! 🙂  I love to learn, I love to learn, I love to learn. (I have to repeat this to myself regularly).

And let me just take a moment and discuss this crazy Ohio weather.  This winter has been so strange.  Rain, snow and sunshine all in one day?  Make up your mind!! It’s just freaking my body out a little.  Any one else experiencing the same thing?

Now that I’m done whining, it’s time to talk about this amazing soup recipe! This recipe was inspired by a friend of mine (Thanks, Steph!) and it turned out delicious.  Way way better than Panera Breads Broccoli Cheddar soup, seriously. If you love a traditional broccoli cheddar soup, then you will love this recipe! I added the chicken for some protein and it was perfect.

Enjoy! 🙂

Ingredients: 

  • 1 3/4 cups chicken broth
  • 1 small onion, diced
  • 1/3 cup all-purpose flour
  • 1/4 cup (4 tablespoons) margarine
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups reduced fat milk
  • 1 1/2 cup reduced fat shredded sharp cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 2 1/2 cups chopped, lightly steamed broccoli
  • 2 cups cooked shredded chicken breast

 

Instructions: 

1. Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.

2. In a separate medium-sized stockpot, melt margarine then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk.  Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

3. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli and chicken. Add more salt and pepper to taste, if needed.

4. Serve immediately in bowls or bread bowls.

 

 

 

Recipe modified from: Mels Kitchen Cafe

 

Chili Cheese Macaroni

Posted in Entrees by

I told Husband that we were going to eat healthy every night this week… and then I made this for dinner?! Umm not so healthy…but oh so delicious! I stumbled upon this recipe a few days ago and I haven’t been able to stop thinking about it.  So so glad I made it.  This pasta dish really turned out great.  I mean it had all of our favorite things in it: chili + cheese + pasta = delicious comfort food.

Enjoy!

Ingredients: 

  • 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
  • 3 tablespoons olive oil
  • 1 lb lean ground beef
  • 2 medium onions, chopped
  • 1 green bell pepper, stemmed, seeded and chopped
  • 3 teaspoons chopped garlic
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground red pepper (for spice!)
  • 1 (28 oz) can crushed tomatoes (I didn’t have this, so I just crushed 1 1/2 cups of fresh tomatoes)
  • 1 (14.5 oz) can diced tomatoes
  • 1 can chili beans
  • 1 tablespoon light brown sugar
  • Salt and pepper to taste
  • 2 1/2 cups shredded cheese

Instructions: 

1. Preheat the oven to 400 degrees.

2.  Cook 1/2 pound of elbow macaroni; be sure to add 1 tablespoon of salt and 1 tablespoon olive oil to the boiling water.  Cook al dente.  Once pasta is cooked, save 1/2 cup of the pasta water on the side and drain the remaining water. Transfer pasta to a large bowl and set aside.

3.  Using the same large pot, wipe dry and heat over medium heat. Heat 1 tablespoon of olive oil  Add ground beef.  Once browned and fully cooked, remove from heat and drain any excess fat.  Set beef aside.

4.  In empty large pot, add 1 tablespoon oil and return to medium heat. Add onions, garlic, green pepper, chili powder, cumin, and red pepper; cook, stirring occasionally, until vegetables are softened and begin to brown.

5. Add crushed tomatoes, diced tomatoes, chili beans, brown sugar, reserved 1/2 cup pasta water and beef to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally until flavors have blended.

6. Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9×13 baking dish and smooth over with a spatula. Cover and bake in the preheated oven for 20-25 minutes or until the mixture is hot and bubbling.

7.  Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Put dish back in oven for 5-10 minutes until the cheese melts and begins to brown.  Cool for 10 minutes before serving.

Modified from: Joelens Blog