Chicken and Spinach Stuffed Shells

These are great stuffed shells they have great flavor and are liked by all. It was a bit time intensive to prepare, but if you made the filling ahead of time it goes much faster. I also used a zip-lock gallon bag with a snipped corner to put my filling in. Much easier!! I love meals like this that are great to be frozen and eaten whenever.

This recipe makes two 9x13 pans perfect for sharing one with a sick friend or neighbor, or someone who just had a baby. In our house this is one of our favorite things to do. when ever my son parker sees me making something big or treats of any kind he asks if someone have a baby, or if someone is sick, or died.... It is cute, but I am mainly glad I am teaching him that it is good to serve and share with others. I always make it a point to take him with me when I can to help deliver the food so he can experience the feelings of service too.
Nothing warms the soul like a delicious meal made by someone thinking of them!

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.



Source: Sisters cafe
I forgot to take a picture before we dug in but this is what it looked like from here

Quinoa with black beans

Quinoa (pronounced Keen – wah)

I made this for dinner tonight and it was scarfed down by everyone!!! so tasty and it made it even better to know how good it was for us.
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
1 1/2 cups broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (or one can corn)
2 (15 ounce) cans black beans, rinsed and drained
1 can diced tomatoes

Juice of one lime
1/2 cup chopped fresh cilantro
garnish with avocado or FF sour cream
1/2 cup chopped fresh cilantro

Directions:

first start by soaking Quinoa in water. before you add it to your sauce pan rinse very well and drain.
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.
2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Add canned tomatoes (drained) Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and lime juice.


If you read this and you are asking what is Quinoa???? read this article. I got from here
For most, quinoa is known as a type of grain, not entirely true though. If you want to get technical, Quinoa is actually a seed; it is referred to as a grain because of its cooking characteristics.

Quinoa has a very delicate flavor and a lovely texture. People have said it is similar to couscous – I disagree. The texture is soft, yet there is slight bite from the spiral tail of the quinoa. Spiral tail? Yes, as quinoa cooks the outer germ around each grain twists to form a white spiral tail. This tail is what gives it a pleasant bite or crunch. The texture combination is why I love quinoa – it is heartier, more nourishing than other grains. And thanks to its recent exposure in cooking magazines and shows, you can easily find quinoa at most supermarkets and at natural foods stores.


Quinoa is high in fiber, calcium and iron, low in fat and is very easy to digest. Compared to other grains, quinoa is the highest in complete protein which makes it an ideal ingredient for vegetarians. Quinoa is so nutritious in fact, that it was used to sustain Incan armies who would march for several days on a simple mixture of quinoa and fat, or “war balls” as they called them. As I stated previously, quinoa is an ancient grain; records show that quinoa has been cultivated in the South American Andes since around 3000 BC. Quinoa has only been grown outside of South America for a relatively short period of time. In the US, most quinoa comes out of Colorado.

So, how do you cook this stuff? I cook my quinoa in a saucepan, a 2:1 ratio of liquid to quinoa. For the liquid, I usually substitute stock for water as the grains absorb so much of the flavor. Rinse your quinoa before cooking to remove any leftover residue. I bring my stock up to a boil, add the quinoa and reduce the heat to the lowest setting and cover. I usually let it sit for about 10-15 minutes until the liquid is absorbed. Then I fluff with a fork and set aside. Don’t worry too much if there is a bit of excess water on the grains – it tends to evaporate as it sits. If you feel compelled, you can always drain in a wire strainer. I suggest reading the instructions on your box as each variety of quinoa cooks differently. Trial and error works best when cooking quinoa.

garlic lime chipotle pork chops.

The other night I was making dinner for a dear friend of mine who had surgery. She and her husband eat low calorie low fat foods. I knew it was very similar to Weight watchers diet. So I began searching for recipes and I cam across this one from Ginas weight wathcers recipes.
I mainly stuck to the recipe but I wanted a bit more spice so I added one chipotle pepper in adobo sauce chopped up finely and mash it with my knife until it creates a paste. They are really hot but if you create a paste of it it adds a nice heat and smokey flavor. Also I had some orange pineapple juice in my fridge so while I let it marinate I decided to add that to give some more liquid so it would cover the surface more evenly.
Garlic Lime Chipotle Pork Chops
The lime zest gives these chops an extra zing. Adjust the seasoning to your liking. Make these in the broiler or on the grill. Serve this with cilantro lime rice on the side.
Servings: 4 • Cook Time: 8-10 minutes • Points: 6 ww points

• 4 (6 oz) lean boneless pork chops
• 4 cloves garlic, crushed
• 1 tsp cumin
• 1 tsp paprika
  
• 1 lime, juiced
• chipotle pepper in adobo sauce, mashed into a paste
  
• lime zest
• 1/3 cup citrus juice ( I used orange pineapple juice)
  
• salt and fresh pepper

Trim any fat off pork. In a large ziploc bag season pork with garlic, cumin, paprika, juice, chipotle pepper paste, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 30 minutes.

Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.
my pork chops had bones in them and took a bit longer to cook, but I kept waiting for it to really brown and that did not happen for me, do not wait for them to look like a steak.. it will not happen and if it does you sure will be sorry and so will your jaw.

beef it's what's for dinner

I found this recipe on one of my favorite food blogs. They looked so good I will make it tomorrow night for dinner and served with polenta. yum. I will let you know if they taste as good as they look.
the origianl link is here

Braised Short Ribs

Added by Ree Drummond on November 15, 2009 in Beef, Main Courses
Prep Time 20 Minutes
Cook Time 2 Hours Servings 4 Difficulty Easy
Ingredients

* 8 whole Beef Short Ribs
* Kosher Salt & Pepper To Taste
* ¼ cups All-purpose Flour
* 6 pieces Pancetta, Diced
* 2 Tablespoons Olive Oil
* 1 whole Medium Onion, Diced
* 3 whole Carrots, Diced
* 2 whole Shallots, Peeled And Finely Minced
* 2 cups Red Or White Wine
* 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
* 2 sprigs Thyme
* 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Crispy-Skinned Chicken a l'Orange

I made this last night it was so easy and delicious. This recipe is from the girl who won the next food network star. she has a great new show called $10 dinners, where she make a complete dinner for a family of four for $10 or less. I made this for $3.00 plus our sides which only came to $1.50 mashed potatoes with glazed carrots.
Recipe courtesy Melissa d'Arabian

Prep Time: 10 min Inactive Prep Time: 10 min Cook Time:20 min Level:Easy

Serves:
4 servings

Ingredients

* Kosher salt and freshly ground black pepper
* 3 skin-on bone-in chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup frozen orange juice concentrate
* 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Layered Chicken/ pork and Black Bean Enchilada Casserole

I got this original recipe from this site and I made it last night and it was so yummy.
http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html
Be sure to use the corn tortillas (don't substitute flour tortillas).

This is the original recipe written below. I did not do chicken we have eaten so much of it lately I used a pork sirloin roast instead. I made it very similar to how I do my cafe rio pork, but with out the sweetness. I put a 2 pound pork roast in my crock pot with enchilada sauce and let it cook on low for about 6-7 hours. then I removed the roast left the sauce in the pot and shredded it. This was enough meat for two dishes or one very meaty dish. then I followed the rest of the recipe except I used half a bunch of cilantro and a few green onions and a can of corn mixed in with the meat, bean, cilantro, green onions and bit of lime juice. I know it seems like I changed a lot but the basic idea was the same. we really liked it and it was very easy. and adaptable to Parker I just did a portion with no cheese or sour cream.
Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving

Spaghetti Squash Spaghetti

I got this recipe from a friend Christy. I was a little skeptical, but it was so good. and a better alternative to pasta.

Spaghetti Squash 1 squash

Ground turkey (Jenni-o) 1 pound

Spaghetti Sauce 1 jar


Squash:
Preheat oven to 375 degrees. Cut spaghetti squash lengthwise and scrape out seeds. Pierce with a fork. Sprinkle with salt, pepper, Italian seasonings and garlic salt to your personal liking. Cover with foil and bake for 1 to 1 1/2 hours cut side up. You don't want it to be crunchy or soggy when you scrape it out. Once cooked, let cool for a couple minutes then scraped out the squash with a fork. ( did mine cut side down with water all in the bottom of the cookies sheet. it worked fine. t hat is just how I always cooked squash before.)


Sauce:

I sprinkle a little Worcestershire, garlic salt, steak seasoning, and salt and pepper on the ground turkey to make it taste more like beef and then brown it in a saucepan on the stove. Once it's cooked add your choice of spaghetti sauce and warm in pan.

Serve sauce over spaghetti squash with Parmesan cheese on top. I like to serve it with a light garlic bread.
(I had too much sauce for the amount of noodles this made, so either do two squashes or save the rest of the sauce for another meal later)

Lasagna

Lasagna I love lasagna and I think people like mine too. I hope so anywyas,. I always have many requests for recipes so here it is.
1 medium yellow onion, chopped
8oz fresh mushrooms, sliced
1 pound hamburger ( or italian sausage)
1 ½ bottles spaghetti sauce ( 1 bottle then 1 15 oz can of chopped (Italian style tomatoes)
1/2 cup chopped flat leaf parsley (fresh)
24 ounces cottage cheese.
2 cups chopped spinach (optional I like it and it adds green and veggies)
3 eggs
1 cup grated parm. Cheese (not powdered grate, but actual shreds)
1-2 pounds mozzarella
12 lasagna noodles
3 cloves garlic
Directions
Cook noodles, Brown meat, onion, garlic and mushrooms, put sauce with meat, parsley, and simmer for 20 minutes
Combine in separate bowl beat eggs, cottage cheese, spinach and 1/2 Parmesan cheese
add some pepper let sit in fridge for a while
Placement
Little sauce on the bottom, noodles, cheese mix, mozzarella, sauce
noodles, cheese mix, mozzarella, sauce, rest of mozzarella and parm
Let cook for 350degrees for 40 uncovered. or until bubbly and brown

spinach pasta salad

I got this from Allie and it is so good. I have used all different kinds of pasta with it. anything will work. great the next day for lunch too.

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C Monterrey jack cheese, shredded
1/2 cup chopped green onion

Dressing:
2 tsp Dijon mustard
1/2 C olive oil
1/2 C vinegar ( I use balsamic)
1/2 tsp black pepper
2 tsp honey
1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

orange chicken

I made this the other night and it was so good. I did not fry my chicken though. too much work, I just bought crispy tenders and backed those and cut them up.
http://blogchef.net/orange-chicken-recipe/ link to where I got the recipe




Orange Chicken
Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. The answer is yes; a wok would work just about as good as a deep fryer and can be used without a problem. Just be sure to add enough oil. Great oil for frying this battered chicken would be peanut oil. Using peanut oil will give you the most flavorful chicken. If you’re looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try.
Orange ChickenOrange Chicken
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:
Orange ChickenOrange Chicken
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Orange ChickenOrange Chicken
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

Lasagna soup

I got this from a friends blog and it is so yummy and quick and tastes a ton like lasagna with no effort.

Lasagna Soup

1 lb ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 (32-ounce) box chicken broth

2 (14.5 ounce) cans petite diced tomatoes

1 (15-ounce) can tomato sauce

1 tablespoon firmly packed brown sugar

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan Cheese

1 (5.5-ounce) box Italian seasoned croutons

2 cups shredded mozzarella cheese

1-In a large pot, combine ground chuck, onion, bell pepper, and garlic; cook over medium-high heat, 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

2-Stir in both, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, and alt. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

3-Preheat broiler. Ladle soup into 10 ovenproof bowls. Top with croutons; sprinkle evenly with mozzarella cheese. Broil soups, 6 inches from heat, 3 to 4 minutes, or until cheese is browned and bubbly. Serve immediately.

healthy dinner

As I looked in the fridge at 5:15 tonight wondering what to make I created this concoction. it actually turned out really well and was very healthy too. I call it pesto veggie pasta
Start off by boiling water for your pasta. I used whole wheat rotini noodles
1 yellow onion diced
3 cloves of garlic crushed
2 tablespoons olive oil
I sauted all of these together until soft.

Then add all of these and simmer and put lid on your saute pan.
2 large zucchinis cut into small pieces ( I cut it lengthwise then in half again lengthwise then slices them into chunks.
8oz. sliced mushrooms
1 15oz can diced organic tomatoes in juice
2 cups of fresh spinach shredded

stir, it is finished when zucchini is soft
salt, pepper and Italian seasoning to taste
1/3 cup fresh basil pesto (more if you want, this is quite fattening, so add carefully) but it is a healthier fat made with Olive oil
stir until all mixed through, taste and adjust seasoning if needed.
Drain pasta and mix with veggies and sauce




Drain pasta and mix with veggies and sauce
top with fresh grated Parmesan cheese.Hea

fresh pasta recipe

On Wednesday morning I hosted for our enrichment mini group cooking class. We did homemade pasta. I practiced on Tuesday since it had been a while. I came to the conclusion that unless you have a pasta machine it is not the greatest idea to take on. The pasta machine just gets the dough so thin, which is hard to do with a rolling pin. The hand done noodles turned out ok, just a little thicker. On Wednesday morning I was all ready for the class, but really had no idea how many would come there were only about 6 of us in the initial group. a few people contacted me and let me know they would not be able to make it for one reason or another, so there were three of us. which isn't bad, I was worried about the lack of space and this way it was more one on one. I really meant to take pictures, but never got around to it. I also made a sun-dired tomato pesto sauce, for something different. I will include my recipes.
You should try it sometime. it is fun and the noodles are so yummy!

Basic Pasta

Ingredients Make 1 pound

2 3/4 Cups of flour

* 3 eggs (at room temperature)

* 1 teaspoon of salt

* 1 Tablespoon of Olive Oil Directions

1. Put flour on counter or mixing board

2. Make a mound of flour. Scoop out the center of flour and place flour on sides.

3. Mix eggs and salt and Olive Oil.

4. Place mixture in the middle of the flour volcano.

5. With a fork, incorporate all of the flour into the egg mixture.

6. Now knead the flour and egg mixture.

7. This may seem difficult at first, because the flour and egg mixture will be very stiff.

8. Keep kneading.

9. Knead until the dough is consistent throughout and takes on a silky sheen.

10. Cover with a bowl or plastic wrap.

11. Allow dough ball to rest for 20-30 minutes.

12. Your dough is now ready to be turned into pasta

How to Make Homemade Pasta with a Machine

1. Knead dough with pasta machine. Set rollers of pasta machine at widest setting (position 1). Feed unwrapped dough piece through flat rollers by turning handle. (Dough may crumble slightly at first but will hold together after two to three rollings.)
   

   Knead the dough through the pasta machine at the widest setting.

2. Lightly flour dough strip; fold strip into thirds. Feed through rollers again. Continue process 7 to 10 times until dough is smooth and elastic.
   

   Fold the pasta dough into thirds.

3. Roll out dough with machine. Reduce setting to position 3. Feed dough strip through rollers. Without folding strip into thirds, repeat on positions 5 and 6. Let dough stand 5 to 10 minutes until slightly dry.
   
   
4. Attach desired shape and size of pasta roller and feed dough through, catching finished pasta with free hand as it emerges. Repeat kneading and rolling with reserved dough pieces.
   

   Using the desired attachment, feed the dough through the pasta machine.

5. Pasta can be dried and stored at this point. Hang pasta strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. (Or, twirl pasta into nests and place on clean kitchen towels.) Dry at least 3 hours; store in airtight container at room temperature up to 4 days.

How to Make Homemade Pasta by Hand

It is very simple to make your own fresh pasta at home, even without a pasta machine. Just follow these basic steps and discover the delicious taste and satisfaction of eating your very own pasta.

1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board, culling board, or countertop; make well in center. Whisk 3 eggs, 1 tablespoon milk, and1 teaspoon olive oil in small bowl until well blended; gradually pour into well in flour mixture while mixing with fork or fingertips to form ball of dough.
   

   Gradually add the mixture to the flour to make a ball of dough.

2. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing, and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap; let stand 15 minutes.
   

   Knead the dough until it becomes smooth and elastic.

3. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface. Using lightly floured rolling pin, roll out dough to 1/8-inch-thick circle on lightly floured surface. Gently pick up dough circle with both hands. Hold it up to the light to check for places where dough is too thick. Return to board; even out any thick spots. Let rest until dough is slightly dry but can be handled without breaking.
   
4. Lightly flour dough circle; roll loosely on rolling pin.
   

   Loosely roll the dough on a rolling pin.

5. Slide rolling pin out; press dough roll gently with hand and cut into strips of desired width with sharp knife. Carefully unfold strips.
   

   Cut the dough into strips of desired width.

6. Pasta can be dried and stored at this point. Hang strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Dry at least 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook pasta in large pot of boiling salted water 3 to 4 minutes just until al dente. Drain well.

   Dry the pasta using a drying rack.

Sundried tomato and pesto sauce

4 ounces sun dried tomatoes packed in oil

4 ounces of Basil and garlic pesto

1 medium onion, chopped

8oz. sliced fresh mushrooms

1 ½ cups pasta water

Take sun driedtomatoes along with pesto, put in food processor or blender. Until mixed and tomatoes diced.

After cooking pasta set aside leftover starchy water mix in with sauces.

Sauté onion and mushroom until soft, then mix all together. Top with Parmesan cheese.

very yummy cheese burger

Pioneer Woman's Blue Cheese Burger

Dan really likes burgers and so when I say these I had to make it. I made a few modifications. Less meat per burger who can eat 1 whole pound of meat. and I still wasn't sold on the blue cheese. I normally like it, but It didn't quite work for me, but you should try it first and see if it works for you. I love the spice in the meat and sauce and the sweet from the caramelized onions.

here is the link to the recipe

http://thepioneerwoman.com/cooking/wp-content/uploads/2009/01/pws-favorite-burger-ever.pdf

Honey Lime Cilantro tacos

Oh my gosh, these are the best, you've really got to try them. Way easy and super impressive. The Honey Cilantro lime sauce is the best! I thought it sounded weird, but so yummy. I found a similar recipe on a different website, gave it the Nicole tweak and here is the final product.

These tacos are incredible; sweet, slightly spicy and flavorful!
25 Minutes to Prepare and Cook

Ingredients
1 tsp. Oilve oil
1 large onion, sliced into strips
2 bell peppers, sliced into strips
1 15 oz. can chopped tomatoes
3-4 cloves garlic, chopped
2 Tbs. cilantro chopped
1 jalapeno (remove seeds if you don't like it hot.)
1 1/2 lb. precooked cocktail shrimp, tails removed
1 lime
4 tbsp. honey
3 tbsp. fresh cilantro, chopped
2 tsp. cumin
salt and pepper to taste
8 tortillas, soft taco size
salsa & sour cream optional



Directions
Warm oil in skillet over medium heat. Add onion, garlic, bell peppers, tomatoes and jalapeno along with cumin, salt, pepper half of lime juiced and 2T cilantro chopped. Cook until onions are transparent, about 5-10 minutes. Add shrimp and cook only until warmed through. (The longer they cook, the more they lose water and shrink.) 2 minutes

In a small bowl, combine honey and chopped cilantro with other half of lime juiced. Place shrimp mixture in tortilla and top with a spoonful of the honey mixture. You can top with salsa or sour cream if you wish. Enjoy!
*Note: these tacos can be pretty messy, so you may prefer to eat them with a fork and knife

Eggplant parmesano

This was one of my grandpa Dales recipes and we have just loved it. I made it last night and decided to share it with you for something new.

2 Medium Eggplants. Sliced (about ½ inch thick)
2 Beaten eggs w/milk
1 cup Italian Bread Crumbs
a few TBLS. Olive Oil
1 Jar, Marinara sauce
1 pound Italian sausage
1 chopped onion
3 cloves garlic
1/2 Italian parsley chopped
1/2 Lb Mozzarella Cheese (Sliced)
1 Cup Freshly grated Parmesan Cheese

I first began just like making a red sauce. I diced up onion and garlic and sauteed them in olive oil. after a few minutes I added the sausage. you can definitely do with out this or use hamburger. I just think it adds a nice flavor. and I am the biggest non sausage fan ever, but this is different. after that was all browned I added my favorite pasta sauce a tomato and basil sauce. then I added the chopped parsley and let it cook down in a simmer.
Preheat the oven to 400 degrees. Soak the eggplant slices in salt water for approx 30 minutes, drain & rinse.


Dip each slice into egg mixture, then into bread crumbs, coating well.
Grease a cookie sheet with olive oil and arrange coated eggplant slices on it. Drizzle each slice with olive oil. Bake in the oven about 15 minutes. Check that the slices are golden brown, then turn over and bake for another 15 minutes. They should be browned on both sides.



In a baking dish, arrange eggplant slices in 1 layer. Put half the mozzarella cheese and half the marinara sauce, repeat with the rest of the eggplant, cheese and sauce. Top with Parmesan cheese and bake for about 20 minutes at 350. sorry no picture of process but here it is waiting to go in oven and get all melty and gooey and yummy!



enjoy! Parker even devoured it. I love it and it is much healthier than the traditional fried way.