Monday, May 23, 2011

Penne Pasta Bake

1 lb ground turkey or beef
1/2 onion, diced
3 cloves of garlic, minced
2 cans diced tomatoes
1 6oz can tomato paste
1 8oz can tomato sauce
1 tsp. italian seasoning
salt/pepper to taste
any other desired seasonings
1-16oz bag penne pasta
6 oz sliced provolone cheese
8 oz. shredded mozerella cheese
8 oz. sour cream or cottage cheese

1- Cook pasta as directed on package
2-In skillet saute onion & garlic, then add ground turkey or beef and cook until browned.
3-Combine diced tomatoes, tomato paste, tomato sauce, & seasonings in blender and blend until combined. Then add the sauce to the meat and heat until warm.(Approx. 2 jars of store bought spaghetti sauce may be substituted here)
4-Preheat oven to 350º & lightly oil a 9" x 13" baking dish.
5- Layer as follows: 1/2 pasta, sour cream or cottage cheese, sliced provolone cheese, 1/2 sauce mixture, remaining pasta, 1/2 of mozzarella cheese, remaining sauce, remaining mozzarella cheese.
5- Bake uncovered for 30-40 minutes at 350º or until cheese melts, cover with foil near end to prevent top cheese from burning.

Serve with homemade bread-sticks or garlic bread.

Thursday, May 12, 2011

Easy Chicken Pot Pie

(Makes 2 Pies)

3 boneless, skinless chicken breasts (boiled/shredded) or 1 shredded rotisserie chicken
1 cup frozen peas
1 cup frozen corn
2 potatoes, cubed
sliced carrots
(Add or subtract any veggies you want in your pie!)
1 sticks butter
1/2 cup flour
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic salt
1/2 tsp. celery salt
3 cups chicken broth
1 cup milk
4 deep dish pie shells (2 packages)

Preheat oven to 375º. Boil & shred chicken (or shred 2 rotisserie chickens). In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside. In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken broth and milk. Boil then simmer over med-low heat until thick. Add the chicken and veggies to the gravy. Place bottom pie shells on sheet pans. Pour gravy to fill up shell. Place extra shells on top of bottom shells (upside-down). Make slits in the top of each pie shell to allow steam to escape. Bake at 375 degrees for 45 minutes or until crust is slightly golden.

Thursday, May 5, 2011

Strawberry Shortcake w/ Almond Glaze

Strawberry Shortcake
1 yellow cake mix
1 cup sour cream
4 eggs
1 small vanilla pudding mix
1/2 cup oil
1/2 cup water
2 tsp almond extract
Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. Bake in a preheated 350º oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.
Almond Glaze
2 cups powdered sugar
3 Tb butter, melted
2 tsp almond extract
1-2 Tb milk, if needed
Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.
1 pint whipping cream
powdered sugar to sweeten
1-2 pounds of fresh strawberries, sliced
Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.
Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!