Make Again Monday: Creamy Bow Tie Pasta with Chicken and Broccoli

 

With so many recipes one my blog I forget just how good some of the recipes are. Of course all of the recipes on my blog are ones my family likes and wants to eat again, but some are better than others and this is one of those. I forgot just how good this one is.

To see the recipe and original post click here.

Enjoy!!!

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Creamy Taco Dip

The original recipe talks about this dip being a delicious way to use leftover taco meat. I do not know about you, but there is no such thing as leftover taco meat in my family. When it is taco night there are no leftovers.  

This dip is so delicious, it is worth making taco meat to enjoy it. It only takes about 10 extra minutes to make the meat for this, so the dip will still be ready in 30 minutes. You could also plan ahead and make extra taco meat on taco night to make this dip. No matter when you make the meat for this dip it is a creamy, cheesy and delicious dip.

Creamy Taco Dip

Ingredients:

• 1 pound ground turkey
• 1 package taco seasoning
• 1/2 cup water
• 4 ounces cream cheese
• 1/2 cup salsa
• 1 ounce cheddar cheese, shredded
• 1 ounce Monterey jack, shredded
• tortilla chips

Directions:

1. Preheat the oven to 375º F. Spray a baking dish with cooking spray.
2. In a skillet over medium-high heat, add the ground turkey and cook until crumbled and completely cooked. Drain any liquid. Add in the taco seasoning and water. Reduce the meat to medium and cook stirring occasionally until the liquid is mostly gone. 
3. Add in the cream cheese and salsa. Cook stirring frequently until the cream cheese is melted and everything is well combined.
4. Spread the meat mixture into the prepared baking dish and sprinkle the cheese over top.
5. Bake for 15 minutes or until the cheese is melted and starting to turn brown. Serve with tortilla chips.

Enjoy!!!

Notes:

Nutritional info does not include the chips.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 208
Total Fat		13.3g
Saturated Fat		7.7g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		78.6mg
Sodium		243.7mg
Total Carbohydrates		5.8g
Dietary Fiber		0.8g
Sugars		2.1g
Protein		17.6g
Calcium		7.6%
Iron		10.6%
Potassium		101.8mg
Vitamin A		5.8%
Vitamin C		2.4%
*Nutritional information will vary depending on the brands you use.

*Adatped from Weary Chef.

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Oladi (Russian Pancakes)

 

These pancakes are quite unique and quite delicious. They are fried in a bit of oil giving them crispy edges while still being fluffy on the inside.

When I first bit into these pancakes I was surprised by the crunchiness of the apples. I thought they would have softened while cooking. Maybe dicing them smaller would allow them to soften more while cooking, but I kind of enjoyed the little crunch they provided.

Oladi (Russian Pancakes)

Ingredients:

• 1 cup Kefir
• 1/4 cup water
• 1 egg
• 2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking soda
• 3 apples peeled, cored and diced
• 6 tablespoons canola oil

Directions:

1. In a microwave safe glass measuring cup, stir together the Kefir and water. Microwave for 30 seconds.
2. In a large bowl, whisk together the egg and sugar. Slowly pour in the warmed Kefir and water mixture. Whisk until everything swell combined.
3. Gradually stir in 2 cups of flour and mix until the batter is smooth with no lumps. The mixture should be thick like sour cream. If the batter is too thin stir in a few more tablespoons of flour.
4. Stir in the baking soda and then the apples.
5. Heat 2 tablespoons of oil in a non-stick skillet, over medium heat. Drop 1 heaping tablespoon of batter into the skillet and fry until golden brown, about 2-3 minutes. Flip over and cook for an additional minute or until golden brown. Depending on the size of your skillet you can cook several pancakes at a time. Repeat with the remaining batter, adding more oil as needed.
6. Serve with your favorite jam or honey.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 329
Total Fat		10.7g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6g
Cholesterol		36.7mg
Sodium		140.3mg
Total Carbohydrates		49.7g
Dietary Fiber		3g
Sugars		15.5g
Protein		8.7g
Calcium		6.1%
Iron		1.7%
Potassium		113.6mg
Vitamin A		8.2%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lavender & Macarons.

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Make Again Monday: Breaded Chicken with Orange Sauce

 

This time when I went to make this chicken I decided to use oranges and squeeze the fresh juice out instead of using bottled juice. I will not be doing that again, it took me five oranges to get enough juice. Definitely going to be using bottled juice next time.

To see the recipe and original post click here.

Enjoy!!!

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Garlic Parmesan Soft Pretzels

 

Soft pretzels are always a hit in this household. The soft chewy inside, the golden crispy outside, makes for a delicious snack. Garlic parmesan is mixed into the dough and sprinkled on after baking creating a flavorful pretzels.

Garlic Parmesan Soft Pretzels

Ingredients:

Pretzel

• 1 cup whole milk
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons packed brown sugar
• 2 1/4 cups all purpose flour
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/3 cup baking soda
• 3 cups warm water

Garlic Parmesan Topping

• 3 tablespoons unsalted butter, melted
• 6 tablespoons grated parmesan cheese
• 2 1/2 teaspoons garlic powder
• 2 teaspoons Italian seasoning

Directions:

1. In a small saucepan, over medium-low heat, warm the milk to 110º F. Remove from the heat and sprinkle the yeast over top and allow to sit for 2 minutes.
2. Pour the yeast and milk mixture into a large bowl. Stir in the brown sugar and 1 cup flour. Stir in the butter. Stir in the remaining flour and salt.
3. Turn the dough out onto a lightly floured surface. Knead the dough adding in more flour as needed until the dough is smooth and slightly sticky, about 5 minutes. Place the dough into a greased bowl and cover with a clean towel. Allow to rise for 1 hour or until doubled in size.
4. Meanwhile, in a small bowl, stir together the parmesan cheese, garlic powder and Italian seasoning. Set aside.
5. Preheat the oven to 450º F. Line a baking sheet with a silpat.
6. Punch down the dough and turn out onto a lightly floured surface. Sprinkle 3 tablespoons of the garlic parmesan onto the dough and knead until thoroughly combined into the dough. Separate the dough into 6 equal pieces. Roll and stretch each piece into a long rope about 30 inches long.
7. Form each rope into a pretzel by holding one end of the rope in each hand and cross the two ends. Cross them again to form the twist. Lay the twisted ends over the opposite side of the top and press down gently to stick.
8. In a shallow dish, dissolve the baking soda into the warm water. Gently and quickly dip each pretzel into the water and then place onto the prepared baking sheet.
9. Bale for 10-12 minutes or until golden brown.
10. Brush the pretzels, on both sides, with butter and sprinkle on the remaining garlic parmesan mixture.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 341
Total Fat		13.2g
Saturated Fat		8.3g
Trans Fat		0g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		2.8g
Cholesterol		35mg
Sodium		1104.5mg
Total Carbohydrates		43.7g
Dietary Fiber		1.1g
Sugars		8.1g
Protein		11.3g
Calcium		9.1%
Iron		2.1%
Potassium		27.7mg
Vitamin A		21%
Vitamin C		0.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Gather For Bread.

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Roasted Red Pepper and Chipotle Pepper Angel Hair Pasta

 

I have made roasted red pepper pasta before, but I never thought to add chipotle peppers to it for a spicy kick. This version uses jarred roasted red peppers to make the meal ready in about 30 minutes which is always a plus. However, if you want to take the time to roast your own I have directions in my Pasta with Roasted Red Pepper Sauce. It is not hard to roast red peppers, it just takes some time which is mostly inactive time.

Roasted Red Pepper and Chipotle Pepper Angel Hair Pasta

Ingredients:

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 12 ounces jarred roasted red peppers, drained
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce
• 2 tablespoons tomato paste
• 2 tablespoons dried parsley
• 1 tablespoon dried basil
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika 
• 1 cup heavy cream
• 16 ounces angel hair pasta
• 2 ounces shredded parmesan cheese

Directions:

1. Cook the pasta according to the package directions. Reserve 1/4 cup pasta water and drain the pasta.
2. In a large skillet, over medium heat, melt the butter. Add in the onions and cook stirring them until translucent and just starting to brown at the edges, about 3-5 minutes. 
3. Add in the roasted red peppers and continue to cook for 2-4 minutes or until everything starts to turn brown.
4. Add in the garlic and chipotle peppers. Cook for an additional minute or until the garlic gets fragrant.
5. Add in the tomato paste and stir for an additional 1-2 minutes. Remove the skillet from the heat.
6. Remove the chipotle peppers and finely dice them. Transfer the peppers and the rest of the mixture in the skillet to a food processor. Add in the parsley, basil, pepper and paprika. Pulse the mixture, breaking it into chunks about the size of a pea.
7. Transfer the mixture back into the skillet and warm it up over medium-low heat. Add in the cream and stir until thickened.
8. Add in the pasta and toss together with the sauce. Add in the pasta water, if needed to help mix and thicken. 
9. Top each serving with some shredded parmesan cheese.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 377
Total Fat		16
Saturated Fat		10g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		53.9mg
Sodium		209.2mg
Total Carbohydrates		47.5g
Dietary Fiber		3.4g
Sugars		3.g
Protein		12.3g
Calcium		10.9%
Iron		15%
Potassium		86.2mg
Vitamin A		11%
Vitamin C		40.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cravings of a Lunatic.

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Make Again Monday: Crock Pot Italian Chicken

 

This is one of my go to recipes when I need any easy meal and won't have time to cook after work. I can prepare it the night before and put it in the fridge and have my kids put it in the crockpot base and turn it on. Or have them prepare it and turn it on. Either way it is a simple dump everything in the crockpot and turn it on and wait for a delicious pasta dish.

To see the recipe and original post click here.

Enjoy!!!

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