Garlic Pesto Chicken with Tomato Cream Pasta

Erin: I think you can tell by now that over in the Guill - McCabe household, pesto is a family favorite. Sam's dad makes his own pesto with basil from his garden so Sam has always been a big fan. When we started dating, the first time he ever cooked for me he made me a pesto chicken pasta. Needless to say, whenever I want to wow Sam, I always make him something pesto-related! I found this recipe on Pinterest (of course!) and it was fabulous. Like, super fabulous. So good I almost cried. The chicken is so flavorful and the sauce is a mix between a tomato and cream based. Ah, I just couldn't get enough!

Ingredients:
1/2 bottle of Lawrys (or generic) Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
8oz of pasta (I used penne)

Directions:
1. The chicken needs to marinate overnight, so the night before, cut chicken into one inch strips. (or if you are like me, you forget the cut it) and then pour lawrys marinade and pesto over chicken.

The Next Day:
1. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
2. Heat pot of water and make pasta according to directions
3. Heat olive oil, cook garlic.
4. Add pesto and then simmer in chicken broth until half has cooked down.
5. Add tomato sauce. Then add milk. Simmer for 5 minutes.
6. Add flour to sauce if it needs to be thickened. (I added about 1-2 tablespoons of flour)

Pour sauce over pasta and top with chicken. It is FABULOUS!

Lemon Garlic Shrimp

Ashley, I thought I posted this recipe weeks ago. Guess I never got around to it. I found it on pinterest and everyone really liked it. It was pretty simple to make. Here ya go:

What you will need:
4 tsp olive oil
2 lbs asparagus, cut into
1 inch lengths 2 red bell peppers,
diced 2 tsp lemon zest (I just grate the skin of a lemon)
1/2 tsp salt, divided
5 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 cup chicken broth
1 tsp corn starch
2 tbsp lemon juice
 2 tbsp parsley, chopped

Directions: 1. Heat 2 tsp of oil in pan over medium heat. Add peppers, asparagus, lemon zest and 1/4 tsp of salt. Stir occasionally. Cook for 6 minutes and then transfer vegetables to a bowl. 2.Add remaining oil and garlic to the pan. Add shrimp and cook for 1 minute. 3. Whisk broth and cornstarch in a bowl until smooth and add to pan with 1/4 tsp salt. Cook until sauce is thick and shrimp is pink. Remove from heat. Stir in lemon juice and combine vegetables. Enjoy!

Zucchini Pasta with Creamy Lemon-Yogurt Sauce

Erin: Last night I made the most amazing dish, Zucchini Pasta! I found the recipe on pinterest and I was instantly drawn to it because it looked quick, yummy, and healthy! This is one of the most healthy meals I have made in a while but it tastes awesome (and it's great for summer!)

Ingredients:

8 ounces whole wheat linguine (I used spaghetti)

1/2 cup nonfat plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 medium  zucchini, cut into long thin strips, (or you can just slice it)

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved lengthwise (I skipped the tomatoes)

TIP: I added some extra rotisserie chicken I had left over and it was delicious! :)

Directions:

1. Bring a large pot of water to a boil. Add the pasta, and cook or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the yogurt mixture to the zucchini mixture, and stir to combine. Add the drained linguine, and toss gently to combine.
8. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. (I used almost all the water)

Top with shredded parmesan! Yummy!

Chicken Pesto Pizza

Erin: Last weekend, Sam & I were wondering around Chinatown hungover, trying to find a good brunch place. We walked by a cool pizza place I had heard of and decided to check it out. It was amazing! I ordered the Chicken Pesto Pizza and it was one of the BEST meals of my life. It was so good that for the next week I kept dreaming about this pizza. I finally got off my butt and decided I was talented enough to try and recreate the pizza myself, and I did! It's probably not as good as the original, but it does the trick!

Ingredients:
Pizza crust (I use Pillsbury refrigerated pizza crust)
A handful of grilled chicken, cut into bite size
Mozzerella (sp?) Cheese
Pesto sauce!

Directions:
1. Heat the oven and bake the pizza crust according to the directions (about 5 minutes)
2. When its done, spead a few heaping spoonfuls of pesto sauce on the crust
3. Top with desired amount of cheese
4. Top with desired amount of chicken
5. Hop in the oven for 15 minutes!

Cheesecake Factory Shrimp Scampi

Erin: I can't believe it's been almost a whole month since the last time I've posted! I don't know what I've been up to. Anyway, I found this copy cat recipe for Cheesecake Factory shrimp scampi and I knew I had to try it. I'm always trying to find good shrimp recipes. Definitely give this one a try!

Ingredients:

1 pound shrimp, cleaned and deveined

1 lb angel hair pasta

1 diced tomato (I skipped the tomato)

6-8 whole garlic clovers

1 shallot, diced

1 cup of dry white win

olive oil

5-7 basil leaves

1 pint heavy whipping cream

For the shrimp

milk (eyeball it)

2 tbls. parmesan cheese (grated)

1/3 cup of flour

salt and pepper to taste

Directions:

1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.

2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes

3. In a separate pot, bring water to simmer. (for pasta later)

4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools

5. Bring pasta pot to a boil and add angel hair and cook

6. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Crispy Chicken

Erin: If you are ever looking for something new to do with chicken, look no further. Crispy chicken is so so good and easy to make. I am so disappointed I haven't considered making it before. I paired the chicken with potatoes au gratin and it was amazing!

Ingredients:

6 chicken tenderloins or 3 large chicken breasts cut in half
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil

What to do:

1. Crush the cornflakes into crumbs. You can either use a food processor or just put the cornflakes into a ziploc bag and mash it until you get crumbs
2. In another bowl, add flour and salt and mix
3. And put the milk in yet another bowl
4. Now dredge chicken pieces in the flour and place on a baking sheet. Place the baking sheet in the freezer for about 5 minutes so that the flour sticks
5. After 5 minutes remove the chicken and dredge into the milk and then into the cornflakes, making both sides and covered nice and good
6. Heat the olive oil in a saucepan and place chicken in the pan. Cook until golden brown and cooked through

Asparagus Risotto

Erin: Two words. Asparagus Risotto. Oh my. I have always been a huge fan of risotto and make a point to order it whenever I am at a fancy restaurant. I was craving it the other day and figured I could just make it myself. I was a tad intimidated but it was not as hard as I thought it was going to be, and WOW. Seriously, this dish is heavenly. So. Freakin. Good. This is one of the best things I have EVER cooked (I think its a tie between this, the spaghetti with vodka sauce, and the quesadillas). You must try this!

Ingredients:

4 cups chicken stock or broth,
1 bunch asparagus, about 1 pound
2-3 T extra virgin olive oil
1 medium cup onion, chopped
1 cup Arborio rice (It comes in a big container next to the couscous)
1/2 cup dry white wine
1 T unsalted butter
1/4 cup Fontina or Jack cheese, grated (I used Monterrey Jack)
1/2 cup Parmesan cheese, grated

What to do:

1. Simmer the stock with the tough ends of the stems of the asparagus. Season the stock with a couple teaspoons of salt. Remove and discard the stems after 5-10 minutes. Slice the asparagus into 1/4 inch thick diagonal slices.

2. Heat olive oil in a heavy saucepan over medium heat, add the onion, and cook until soft but not brown, about 2 minutes. Add the rice and stir until the grains become opaque and white, another 2 minutes.

3. Add the wine and cook until it evaporates. Add 1/2 cup of the stock at a time, stirring and cooking until the rice is nearly dry. Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is almost cooked, about 15 minutes. ( I didn't use all my stock) Stir in the asparagus slices. Continue to cook until the asparagus is just barely cooked, about 3 minutes or so. Risotto should take 18 minutes total cooking time.

4. Remove from the heat and stir in the butter and cheeses. Let the risotto sit in the pot for a couple of minutes before serving. It should be soft and runny, not firm. If it is too dense, add a spot more liquid. Taste for seasonings--salt if necessary. Serve with more Parmesan cheese to top. Risotto should be al dente, not as soft as regular rice.

Mexican Pizza

Erin: Another pinterest recipe! I found a recipe for Mexican Pizza, based on the one from Taco Bell. (I loooove Taco Bell but I never get to eat it). This recipe was really really good but really really time consuming. I could only cook two at a time and I was cooking for 3 so we had to eat in shifts. Hmm.. maybe I need a bigger kitchen.. or maybe just a bigger oven ;)

Ingredients:
8 tortillas (I used corn because that is all I had, but you can use flour as well)

Canola Oil – very small amount to glaze both sides of the tortilla
1 can Refried Beans – 1 (1 pound) can
1/4 cup water
1 onion diced
1 tsp Paprika
1/4 tsp black pepper
1 tsp Taco Seasoning
Salsa
Mexican Cheese Blend

And you can add whatever toppings you want, here are some ideas:
Scallions
Jalapeno
Tomato

Directions:
1. Preheat oven to 400
2. Line a baking sheet with foil
3. Lighly brush both sides of the tortillas with oil, place them on the tray and heat them in the oven to make them crispy for 10 minutes (5 on each side)
4. Meanwhile, empty the contents of beans into a pot and add 1/4 cup water. Cook over low heat
5. Add onion and seasonings (pepper, paprika, taco seasoning) to the beans. Heat through
6. Once the tortillas are done, spread a couple of dollops of beans of them and top with salsa. Spread evenly
7. Place the 2nd tortilla on top and spread evenly with salsa. Top with veggies of your choosing and then top with cheese
8. Return to the oven and cook for 12 minutes :)

Breakfast Casserole

Erin: Wow, I have not blogged in a while! For Memorial Day Weekend (yes, I know that was almost a month ago), the boys and I decided to head to the beach for a few days. We met up here and I made breakfast so we could eat and then head out early. I found a recipe for a sausage breakfast casserole that I made the night before and popped into the oven the next morning and it was delish :)


Ingredients:
6 slices bread, cubed
1 pound sausage, browned and drained
1 1/2 cups shredded Cheddar cheese
8 eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste

What to do:
1. Cube bread and place evenly in greased 9x13 pan or baking dish.
2. Sprinkle evenly with sausage and cheese.
3. Mix eggs, milk, salt and pepper. Pour over ingredients in pan.
4. Cover and chill overnight
5. The next morning, bake 45 minutes at 325 degrees or until set. Cut into squares to serve. :)
Serves8 to 10

Creamy Chicken and Broccoli Casserole

Erin: I found a recipe for a quick and easy casserole to make during the week and this was definitely a winner. It's so yummy and reminds me of a type of comfort food, like something Grandmother would make. Sam & I couldn't get enough and there were hardly any leftovers. Let me know what you think

Ingredients:

3 chicken breasts, cooked & chopped
2 cans of cream of chicken soup
1 cup of mayo
1 cup shredded cheddar cheese
1 cup colby & monterrey jack cheese
1 bag chopped frozen broccoli, thawed (I bought a bag of frozen broccoli, let it thaw in the fridge for  a day or two and just added to the recipe. Buying it already chopped is a big time saver)
salt & pepper to taste

Directions:
1. Preheat oven to 375
2. Mix all ingredients together
3. Transfer to a greased casserole dish
4. Cook for 30 minutes :)

So easy!