Creamy Tomato Parmesan Pasta with Chicken

This is one of my Go To recipes when I need a quick lunch or dinner for my family and friends. It is not fancy but it is tasty!

Creamy Tomato Parmesan Pasta with Chicken

1 box Farfalle Pasta( I have used Rotini and Penne pasta for this too)
2 TBSP Olive oil(divided)
1 lb ground chicken (I normally DO NOT HAVE ground chicken so I just use chicken breast, cook it  and chop it)
1/2 tsp kosher salt
1/2 TBSP dried Oregano
1/4 tsp black pepper
2 garlic cloves, minced
3 TBSP tomato paste
1 1/2 cup half & half (I use evaporate milk if I don't have this)
1 cup grated Parmesan cheese
salt
pepper
1 cup fresh or 1 can rinsed and drained diced tomatoes
Fresh Spinach

Cook pasta according to box
Heat 1 TBSP olive oil over medium high heat in a skillet. Add ground chicken, salt, oregano, pepper. Cook till chicken is browned. Move to a plate and set aside.
In same skillet add 1 TBSP olive oil and heat over medium heat. Add garlic and salt. Saute 2 minutes. Add tomato paste, stir, and then add half and half slowly. Stir really well. Turn heat to low. Add Parmesan cheese and stir till melted and smooth. In a bowl add pasta, chicken, tomatoes, and spinach. Pour sauce over and stir. The heat will cook the spinach. Serve.   

Chili Corn

At the moment we are in the Land of CORN! The farms around our house grow 3 different crops throughout the year. Wheat, Soybeans and Corn. At the moment the corn is drying on the stalks and about ready to be harvested.  Sweet corn has already been harvested and honestly I have never tasted corn as sweet as the stuff grown here in Hyde county. We don't really need a new way to eat it because right off the cob is the best. My son Isaiah eats it raw right off the cob and before we moved here he HATED corn. That should tell you how delicious it really is! Here is a recipe I love to make with corn if you don't like it on the cob, or you need a yummy side dish to take to a potluck. It is delicious!

~Chili Corn~
-Get your grill going.
-Shuck you corn, I did 6 corn on the cobs and the butter was JUST enough so if you do more you will need to use more butter.
-Melt about half  a stick of butter and add in 1TBSP chilli powder
 -Brush on the chilli butter on to Cob and sprinkle with Kosher salt and place on the grill.
-Roast each side of the corn. When done take off the grill. Cut off the Cob into a bowl
Add:
 -half an onion diced
 -one diced red bell pepper
 -juice of one lime
-fresh cilantro
-Cayenne pepper (Optional but I would add a little to give a little more spice)

Mix well and enjoy. It really is delicious!

Pagoda's Honey Walnut Shrimp(or Chicken)

Well, I must say it is about time I started blogging yummy recipes again. We have made a giant move from Galena Alaska to Lake Mattamuskeet, North Carolina. Our house is some what set up and I have my computer back up and running. We are out in the country and loving it, so I figure it is a good thing to start off our new adventure with a BANG! And man is this recipe a bang!!! If you have ever been to Pagoda's in North Pole, Alaska you will know what this is! This is the appetizer EVERYONE orders! I even order it for my main meal. It is AMAZINGLY DELICIOUS! If the capitalization does not give you a hint this stuff is awesome! Unless you are allergic to shrimp, like Keith, then I would suggest you NOT eat this.... BUT WAIT! I made this recipe with chicken and it was just as amazing as the shrimp! And what is even more awesome is the simpleness to this recipe. So I will not keep you from the deliciousness anymore and will get right to the recipe

Honey Walnut Shrimp(or Chicken)
1 cup oil
1/2 cup water
1/2 cup sugar
1/2 cup walnut halves
3 TBSP Mayonaise
1 1/2 tsp honey
1 1/2 tsp sweetened condensed milk
1 pound medium shrimp peeled and deveined(or I used about 4 chicken breasts cut in 1 inch cubes)
kosher salt
fresh ground pepper
1 large egg beaten
1/2 - 1 cup corn starch

Heat 1/2 cup water in a small sauce pan over medium heat. Bring to a boil. Add sugar and stir constantly, until golden and thickened. Add Walnuts and sir to combine. Transfer to parchment paper lined plate. Let cool and break apart.

Heat oil in large skillet over medium high heat.

 In a small bowl, whisk together mayonnaise, honey and condensed milk. set aside

Season shrimp with salt and pepper to taste

Working one at a time dip shrimp in egg, then dredge in the cornstarch, pressing to coat.
Working in batches, add shrimp to the skillet 8-10 at a time. Fry until golden brown and crispy. About 2 mintues on each side. Transfer to paper towel lined plate.

In a Large bowl combine Shrimp and honey mixture, Serve immediately topped with walnuts. And if you want to be just like Pagodas add some fresh steamed broccoli to the plate.  I like to eat this with rice as well.

Being in North Carolina, Pagoda's is a LONG ways away but thankfully I can make this dish and enjoy some of their delicious food!

I make a lot of cakes for birthdays and I have an amazing chocolate cake recipe that I usually use, mostly because it is firm enough to stack and create fun cakes with, but sometimes I get tired of chocolate cake for everything. I have not found a white cake that is anything but blaaaa, so I have been on the hunt for another kind of cake that is firm but still delicious in a different flavor than chocolate. I think I found it! This cake is amazing! Flavor and texture and healthiness. OK I am not sure on exactly how healthy this cake is but it makes me feel better eating it with all the vegetables and fruit in it. I used this for a baby shower cake that I stacked and decorated and it turned out great! I did a test run BEFORE the shower and had a few people tell me if they liked it or not. So I took their thoughts and applied them to my cakes and it worked.  My husband was even bummed that he was not invited to the baby shower. It tasted great and so this cake recipe is going into my recipe book of Favorites.

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

• FOR THE CAKE:
• 1 cup All-purpose Flour
• ½ cups Whole Wheat Pastry Flour (I used White Flour)
• 1-¼ cup Granulated Sugar
• ½ cups Sweetened, Flaked Coconut
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• ¼ teaspoons Freshly Grated Nutmeg, Or More To To Taste (optional)
• 1 pinch Ginger (optional)
• 3 Tablespoons Canola Oil
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 2 cups Grated (unpeeled) Zucchini (Or you can use shredded Carrots instead or you can use 1 cup zucchini and 1 cup carrots)
• 1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)

 Preheat oven to 350°F.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
 Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
 Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into the flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
 Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 33–35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

Notes : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. I squeezed most of the juice out of mine by hand. Then I measure out 2 cups.  Nuts can also be added to the cake batter if desired.

• FOR THE FROSTING:
• 2 Tablespoons Butter, Softened
• 1 package (8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)
• 2 cups Powdered Sugar, More Or Less As Needed
• 2 teaspoons Vanilla Extract
• Splash Of Milk Or Pineapple Juice, If Necessary
• Chopped Walnuts Or Pecans (optional)

 To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired. This recipe makes a very generous amount of frosting.


 

Texas Road House Rolls

OK It has been a few years since I have been to Texas Road House, but I still know the reason why many of us go there.... for the rolls. They are hot, fluffy, melt in you mouth with a hint of honey, when you take a bite Last night for dinner we had over a group of Texas guys that are here helping rebuild a house that was destroyed last year in the flood. We had my Pecan Crusted Salmon, Keith made some Puerto Rican rice with beans, and I tried these rolls. I was afraid I messed up the recipe at first but they turned out GREAT and everyone loved them! My only addition to the recipe would be instead of just spreading butter on top make a mixture of honey butter and you have a roll pretty close to the famous Texas Road House ones! I will be making these again! Oh and you want to make sure these have time to rise. I was a bit rushed last night and didn't give them the full time to rise. If I would have I think they would have been even MORE fluffy and delicious. I also halved the recipe because my mixer can not handle 9 cups of flour with out struggling.

Texas Road House Rolls (48 rolls)
4 1/2 tsp yeast
2 1/2 cup warm milk
1/2 cup honey
6 TBSP butter melted
2 eggs
1 TBSP Kosher salt
8-9 cups flour

Dissolve yeast in milk. Add honey and disslove, then let it sit about 10 minutes till frothy.
Add butter, eggs and 4 cup flour. Mix till smooth. Add more flour to gather the dough together. Add salt and knead 7-9 minutes. (I used my mixer) Place in a greased bowl and cover. Let rise for about an hour till doubled. Spray cookie sheet with Pam. Turn dough out on to floured surface. Roll into a rectangle. About 1 inch thick. Cut in 48 pieces. Place on cookie sheet. Let rise till doubled about another hour. Preheat oven 350 degrees. Bake 12-15 minutes. When you take them out of the oven, spread butter on top. I suggest you make a butter honey mixture and top it. It would be delicious!

Chick-fil-a Carrot Salad

I ABSOLUTELY HATE CARROTS! I will avoid them like the plague! I don't like them cooked or fresh! (Besides carrot cake which breaks the rules because it is cake)But besides in Cake I HATE CARROTS!  Growing up I actually believed I was allergic to carrots and often wondered why God would make such a discussing vegetable! But let me tell you a short story. My friend Shell made this salad one time and brought it to dinner one night. I cringed when she put it down on my counter.... carrots! I HATE carrots! But not wanting to be rude I took a microscopic bit of this carrot salad she brought. Taking a bite and thinking I would need to swallow it with a giant gulp of water, I was not prepare for the deliciousness of this salad! I got up and actually got seconds..... And thirds..... And actually I wanted to lick the bowl! This is NOT normal carrot salad. It must be magic because if you can make me want seconds of anything with that disgusting orange vegetable, it must be magic! Did I mention I hate carrots? Anyways, this recipe is amazing! I even did something I have never done before, I asked my husband to bring me a bag of carrots.... Yes I did! And then I made this salad. And then my boys and I ate the bowl of it! It tastes NOTHING like carrots! And if my dad was right about carrots being good for my eyes, then I have no problem eating my share of carrots in this salad. My eyes will be great! So contrary to my former belief that carrots would make my mouth shrivel up and die, I will admit that this and only this salad is the ONLY way  I will eat carrots!  Try it, you won't believe the yumminess of it. It might even change your whole life!!

Chick-fil-a Carrot Raisin Salad 
4 cups shredded carrots(make sure it is small shreds)
1 (20oz) can crushed pineapple
3/4 cup mayonnaise
1 TBSP lemon juice
1/2 cup raisins
Mix all together. ENJOY!

Slow Cooker Cream Cheese Chicken Chili

Well today I tried a new recipe today and it was one of those iffy ones that I didn't really know how it would turn out. Well if an empty crockpot is any indication of how my family liked this, then I am adding this to the book of favorites! I was looking through recipes and saw this one that you put frozen chicken in for 6 hours. If you are like me, I always forget to get the frozen meat out the night before, so when I saw this was a from frozen to cooked, I'm going to try it. It turned out AWESOME!

Slow Cooker Cream Cheese Chicken Chili

2 chicken breast still frozen
1 can rotel tomatoes
1 can diced tomatoes(do not drain)
1 can corn(do not drain)
1can black beans(I used half because my boys don't like them much)
1 package ranch dressing powder
1TBSP cumin
1tsp chili powder
1 tsp onion powder
1pk(8on) cream cheese
Put chicken crock pot. Top with all ingredients except cream cheese. Mix well. Top with cream cheese. Cook on low 6-8 hours stirring during cooking. Shred chicken when done and add back to chili. Serve with rice or tortilla chips or taco shells. Serves 4