Chicken Pesto

My friend, Katie, made this for dinner for us one night and it was really great. I tried making it and it is really very easy too. I added some parmesean and provolone cheeses (since I had them) and it was yummy.

Chicken Pesto Recipe:

Ingredients (for 2):
Angel Hair Pasta (approx 2 cups)
2 Boneless skinless chicken breasts
I jar of Basil Pesto Sauce (Costco has some, Publix has some)
1 Tomato (chopped)
2 cups of Mozarella Cheese

Instructions:
1. Preheat oven to 400 degrees
2. Coat chicken breasts with pesto sauce (both sides) and bake for 15 min on cookie sheet
3. Add cheese and chopped tomatoes on top of chicken breasts and bake for 3-5 more min
4. Cook Angel Hair Pasta while chicken is baking
5. Put chicken breasts on top of angel hair pasta

Baked Ziti with Spinach and Tomatoes

I made this the other night for the missionaries and we all loved it! I was worried when I put in so much spinach that it might taste a little odd, but it was really great! From one of my favorite sites, epicurious via stephmodo.

3/4 pound hot Italian sausages, casings removed (I used ground turkey and added some flavoring...)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked (you could add a bit more...)
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Pumpkin Recipes for Fall

I did these for a RS activity and they are really good--they came from Better Homes and Gardens 28 yummy recipes--just in case you can't get enough pumpkin, there's 24 more you could try!

Pumpkin Recipes

Pumpkin/Cream Cheese Spread

Ingredients

• 1  8-ounce package cream cheese, softened

• 1/2  cup canned pumpkin

• 1/4  cup sugar

• 3/4  teaspoon pumpkin pie spice

• 1/2  teaspoon vanilla

directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Pumpkin Marmalade

ingredients

• 2  cups cooked fresh pumpkin puree or one 15-oz. can pumpkin

• 1  cup orange marmalade

• 1  tsp. grated fresh ginger

• 2  Tbsp. lemon juice

•   English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)

•   Assorted hearty breads

directions

In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)

Autumn Pear & Pumpkin Soup

ingredients

• 1/2  cup chopped onion

• 1/2  cup water

• 2  teaspoons instant chicken bouillon granules

• 1  15-ounce can pumpkin

• 2-1/2  cups half-and-half or light cream

• 1-3/4  cups pear nectar

• 1/4  teaspoon ground ginger

• 1/4  teaspoon white pepper

•   Pear slices (optional)

directions

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Pumpkin Gingerbread

ingredients

• 2-1/4  cups all-purpose flour

• 1/2  cup sugar

• 2/3  cup butter

• 3/4  cup chopped pecans

• 3/4  cup buttermilk (or sour milk)*

• 1/2  cup molasses

• 1/2  cup canned pumpkin

• 1  egg

• 1-1/2  teaspoons ground ginger

• 1  teaspoon baking soda

• 1/2  teaspoon ground cinnamon

• 1/2  teaspoon ground cloves

• 1/4  teaspoon salt

• 1  recipe Caramel Sauce, recipe below (optional)

•   Vanilla ice cream (optional)

•   Chopped pecans (optional)

directions

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

Calzones

This is a family favorite! I often half this recipe for a smaller crowd (like just our family) and make the whole thing if we invite someone over for dinner.

1 cup milk
1/2 cup water
1/4 cup butter
4-5 cups flour
3 T. sugar
1 t. salt
2 packages yeast

Heat wet ingredients in microwave for 1 minute. Addyeast and let dissolve. Gradually add dry ingredients and knead. (I use my kitchenaid). Let rise on counter top for 15-30 minutes. Take about 3/4 cup sized portions and roll them out VERY thin. Fill with your favorite ingredients and pinch the edges together. Place on a greased jelly roll pan or cookie sheet and bake at 375 for 10-12 minutes.

Mama Verna's Corn Salsa

It is a variation on the recipe I have for corn salsa, and I think I like it better!

2 garlic cloves
2 jalapenos (deseed for mild)
1/2 bunch cilantro
4+ fresh roma tomoatoes
1 avocado
4 green onions
2 shakes cayenne pepper
1 T. sugar
1 t. salt
15oz can black beans, rinsed
1/2 can corn (or more...I used the whole can)

Using a food processor, blend the garlic & jalapenos. Transfer to a bowl. Add sugar, salt and cayenne. Mix well. Add chopped cilantro, sliced green onion, tomatoes, avocado, corn and beans.

Next time I might try adding some lime juice too.

Chill before serving. Yum!

Clam Chowder

I got this from Mrs. R--she is one of Sarah's friends.  The recipe is her mother-in-law's--she tweaked it and I tweaked it a little bit more--It is so yummy and perfect for a fall evening!

1/4 pound bacon, cut up
1/2 large onion, chopped
1/2 bag frozen corn
5-6 red potatoes, washed and cut into pieces
3 celery stalks, sliced
2 cans chopped clams
2 cups half and half
salt and pepper
3 T butter
about 1/4 cup flour


In large soup pan, fry bacon.  Add onions and saute until clear.  (I drained off the extra grease at this point) Add corn, potatoes, celery, clams (with juice), and potatoes.  Add 1/2 cup of water and 1 cup of the half and half.  Continue cooking until potatoes are tender.
In a small sauce pan, make a white sauce with the butter, flour and the last 1 cup of half and half.  Thicken.  Slowly ladle in a half cup of the soup "liquid" and then stir in the entire "thickening" sauce into the soup.  Simmer until potatoes are tender--flavor with salt and pepper.