Pesto and Artichoke Chicken Alfredo

I don't mean to pat myself on the back, but this was pretty tasty and came mostly from my small-ish head. It is easy to switch up the ingredients and make it your own with what you have in the fridge. I love to cook, however, lately it seems my purpose in the kitchen is a little less noble. The hubby is a firefighter and it turns out a lot of those guys at the station can really cook. I now try to outdo every recipe my lover tells me was delicious that he experienced at work. Isn't that creepy of me? He sure doesn't complain.

Ingredients:
3 Tbs. butter
3 Tbs. flour
2 cups milk (depending on how thick you like it)
1/2 cup Parmesan cheese
1/2 cup feta cheese (I just had this in the fridge, a good Italian cheese Asiago, for example, would be good)
1 tsp garlic powder
salt and pepper to taste
1 jar of artichoke hearts
4 Tbs of pesto (in a jar in the Italian section, or homemade if you are incredible)
1 box of whole wheat penne pasta cooked
1 pound of chicken grilled with Italian seasoning

Directions:

Cook the first 3 ingredients like a basic white sauce, add seasonings as it thickens. Stir in cheese and pesto and remove from heat once cheese is melted. Grill the chicken while the sauce and pasta are cooking. When the pasta is done, drain and set aside while dicing up the grilled chicken into bite size pieces. Mix pasta and chicken into a large bowl and add artichoke hearts. Pour sauce over the pasta and chicken and mix. Serve with a salad or veggie and homemade bread sticks. Recipe for that to come! Serve and Enjoy!

Lasagna

La-zag-na has been around for quite sometime, but proves to be a tasty treat whenever it is consumed. I am sure it is delicious everywhere, but I confess that I have never ordered it at a restaurant because I compare all lasagna to this recipe. It is cheesy, gooey, and just darn yummy! You too might have a family recipe floating around that raises the bar for all others. Here is mine!

Ingredients:
lasagna noodles ( I used whole wheat, about 16 noodles cooked as directed)
2 cloves of garlic minced
1 can evaporated milk
1/4 cup whole milk
5 oz. can Parmesan cheese
4 Tbs. butter
3 Tbs. flour
1 1/2 lbs ground beef
1 can tomato paste
1 large can diced tomatoes
4 bay leaf
1 pkg Lowery's spaghetti sauce (I know I cheated, you could always use your favorite spaghetti sauce)

Directions for Meat sauce:
Cook onions and garlic with ground beef. Add Italian seasonings to taste once hamburger is browned. Add tomatoes, tomato paste, Lowery's seasoning, bay leaf, and salt and pepper.

Cheese Sauce:
Melt butter, add flour and stir. Add evaporated milk and whole milk while stirring constantly. Sauce should thicken as it boils. This is to create a basic white sauce. Add Parmesan cheese. I use a lot for a really cheesy flavor.

Layer noodles first, then meat sauce, followed by cheese sauce. Continue for about 3 layers. Top with remaining meat sauce, and then cheese sauce. Bake at 350 degrees until heated through. I like my sauce to be boiling. Serve and enjoy!

What about Bob? .....and his pasta......and where have I been?

Well hello! Thanks for coming back even though I have been gone. I had a little vacation with the husband to see in-laws and attend a wedding. Don't worry my in-laws are very cool. How have you been? I missed you.

Once upon a time my Dad invented this pasta recipe and I have hated all other sauces since. What makes it even cooler is the chef's name is Bob. Bob the chef/dentist! A good guy to have around I'd say.

This sauce really is pretty easy and tastes healthy and light. The best thing about this recipe is you could easily add-in whatever you love and it would be quite tasty.



Ingredients:
One chopped onion
3-4 cloves of garlic minced
1 Tablespoon Italian Seasoning (to taste)
1 teaspoon of capers (or black or green olives)
1/3 cup pine nuts
1 jar of artichoke hearts sliced briefly with knife
2-3 cans of diced canned tomatoes with oregano, or basil or other seasonings
1 pound of cooked and shredded chicken (I used my canned chicken and it just shreds perfectly once it hits the pan)
Salt and pepper to taste
Shredded Romano or Parmesan cheese

Saute the onion, garlic, capers, pine nuts, and seasonings in olive oil. Add the tomatoes,artichoke hearts and chicken. You can exchange the chicken for shrimp, sausage, or whatever protein you prefer and it will work perfectly. Let the sauce simmer for 20 minutes to let the flavors marry. While sauce is simmering, cook desired pasta. I use whole wheat pasta and can't tell the difference from white anymore. Serve over pasta, top with cheese, and enjoy!



I had lots of sauce left over and made a basic Alfredo sauce the next day to combine with the leftovers. It was creamy, and so flavorful with the tomatoes and pine nuts.

The Soup's Chicken Tetrazinni

Chicken Tetrazinni has been running through my mind and tummy ever since I saw this episode of The Soup. I had no idea what Chicken Tetrazinni was but after some research I put this delicious recipe together. It really is yummy! What I loved about this recipe is it is fully of chunky vegetables. I recently canned chicken by using my pressure cooker and I have been looking for recipes to use it in. This recipe was a great way to use my canned chicken.



Ingredients:
4 cups cooked chicken breasts (cubed)
1 1/2 cups hot water
2 teaspoons chicken bouillon (I use a brand with no MSG)
1 (12 ounce) package pasta (angel hair or spaghetti) cooked as directed
1 large onion (chopped)
3 large celery ribs
1 (4 ounce) can sliced mushrooms (optional)
1 cup green pepper (chopped)
1 cup carrot diced
1 (10 ounce) bag frozen peas
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can milk
2 cups cheddar cheese
1 cup Parmesan cheese (shredded)
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon pepper
1/2 cup Italian Style bread crumbs



Directions
Prepare pasta as directed on package, set aside.
Saute onions, green peppers, celery, and mushrooms in a lightly oiled large pan (preferably a deep skillet, 12" or more).
Dissolve the bullion in the hot water to make broth.
Stir in soups, broth, peas and shredded carrots and cook until all is heated. Add in seasonings.
Transfer above into large casserole dish.
Mix in the chicken and cheddar cheese.
Sprinkle the Parmesan cheese followed by bread crumbs over the top(s).
Bake in a 350 degree oven for about 15-20 minutes.

Spaghetti Sauce to Remember

You can thank the Phoenix Firefighters for this one! It starts to tickle you taste buds as soon as it starts to simmer. By the time you get your first mouthful you can't eat it fast enough. It is has some bold flavors with pepperoni, Italian sweet sausage, and of course garlic. Some might even say you have to call the fire department to put out the crazy tastiness going on in your mouth. Yummy!

This recipe feeds a fire crew!

Ingredients:
3 cans 28 oz peeled tomatoes
1 can 28 oz tomato sauce
1 bundle fresh parsley
1 small pack sweet basil spice (found in the spice aisle, or sometimes with the Mexican food spices on the Asian/Mexican foods aisle)
1 sweet onion chopped
2 bunches of garlic minced
1 pack of sweet Italian Sausage
1 stick pepperoni sliced
1/2 cup olive oil
1 Tablespoon crushed red pepper

Directions:
Pour 1/2 cup olive oil in large pot. Saute pepperoni for 1 minute, add onion, saute for 1 minute, add garlic and saute for two minutes. Meanwhile brown Italian separately and then add to pot. Add all remaining ingredients including salt and pepper to taste. Simmer 3-4 hours and try to refrain for sipping it gone before plating.
Cook spaghetti as directed, serve and enjoy!

My Take on Chicken Gargonzola Pasta

It's pretty easy and oh so tasty. The flavor of the sharp Gorgonzola mixed with the flavors of prosciutto, asparagus, and cream makes for a lovely dish.

Ingredients:
2-3 grilled and diced chicken breasts
1 cup asparagus tips
1/2 cup diced prosciutto
2 cups heavy cream
1/2 cup grated Gorgonzola cheese
1/2 cup Parmesan cheese
1 stick of butter
salt and pepper to taste
1 box of Penne pasta cooked al dente

Directions:
Melt butter in saucepan. Add cream and hit to just boil adding Parmesan and Gorgonzola cheese just to a boil stirring constantly to avoid burning. Grill Chicken and boil pasta 8 minutes adding asparagus for the last 4 minutes. Drain and add sauce to pasta. Add prosciutto and grilled chicken. Serve and enjoy the goodness.





What is that drink in the background? Well that was sparkling cider, with thawed frozen raspberries, and topped with a scoop of vanilla ice cream. It was a hit! Thanks for stopping!

Fire Station Friday.... What!!!!!!?

How many annoying weekday alliterations can I come up with? Not enough apparently. I am sorry for that, but now that I have your attention thanks for stopping by!
Straight from the Fire Station kitchen I bring you my new favorite spaghetti sauce.


Ingredients:
3 Tbs. olive oil
1 whole head of garlic (minced)
1 lb of ground beef
1 package of hot sausage (Italian sausage )
1 package of mild sausage (Italian sausage)
2 large cans of whole peeled tomatoes
1 small can of tomato paste
4 Tbs. of oregano
4 Tbs. of basil
4 Tbs of sugar

First, brown ground burger. While that is cooking cook sausages separately by poking holes in each link and place in pan with just enough water to cover them. Simmer in water until sausage turns white. Slice and set aside.

For the sauce, add olive oil into deep pot with chopped garlic. Stir until the garlic turns just slightly brown on medium high. Pour in tomatoes and tomato paste. Add oregano,basil, and sugar. Add all of the meat into the pot and simmer for 4- 6 hours. Serve and enjoy with your favorite pasta! I sure did.

Olive Garden Pasta e Fagioli

1 20 oz can of crushed tomatoes with Italian herbs
1 can Kidney beans
1 can Great northern beans
1 can Diced tomatoes
1 small Onion
3 stalks Celery
1 cup matchstick carrots or shred your own carrots
1 lb ground beef
1 1/2 cups Ditallini (or salad roni)
1 tsp Italian Herbs
1/2 tsp Paprika
1 tsp Pepper
1 tsp Garlic salt
1-2 tsp crushed red peppers


In a large pot combine beans, tomatoes, and 1 can of water. In another pot brown ground beef, celery, onions and carrots, with Italian herbs until vegetables are just soft and hamburger is browned. Add mixture to tomato/bean pot. Continue to simmer and add spices to taste. I like to add a little extra with all of the spices and add salt as well. Finally add boiled pasta (al dente) to pot and simmer for 5-10 minutes. Top with your favorite cheese, serve, and enjoy!

You can also revive your dish the next day by stuffing it into some peppers!



Simply cut the tops off your green peppers and clean the insides out. Boil in salted water for 3 minutes. Stuff the peppers with the above mixture and place in an oven safe dish. Top mixture with cheese and oregano. Add 1/4 cup of water to bottom of pan and bake at 350 degrees for 30 to 45 minutes covered with tinfoil. Remove tinfoil and broil until cheese is bubbly and crisp. Serve and Enjoy!