Zucchini Linguine

Lemon Cream Sauce Linguine with Zucchini and Chicken

(from Victoria)

Ingredients:

2 chicken breasts

3/4 lb dried linguine

1-2 tbsp sea salt

2 tbsp extra virgin olive oil

1 tbsp butter

2 large zucchinis, chopped

2 garlic cloves , minced

sea salt

freshly ground pepper

zest of 1/4 lemon

3 tbsp fresh parsley, chopped

1/4 cup Parmesan cheese , grated

1/4 cup Romano cheese, grated

4 tbsp heavy cream (I use half and half instead)

I start out baking the chicken at 350F for 20 mins. After the chicken is cooked, boil pasta according to package directions; drain but don't rinse. At the same time that you are cooking the pasta, begin heating the olive oil and butter in a large sauce pan over medium-low heat. Add the zucchini and garlic and season with pepper and salt, stirring to combine. Cook the zucchini until tender but not mushy. Add the cooked pasta and chicken to the zucchini. Turn the heat down to low and stir in lemon zest, parsley, cheese and cream. Add a bit of water if needed to thin sauce to desired consistency. Serve immediately.

Homemade Mac and Cheese

EASY CHEESY HOMEMADE MAC AND CHEESE

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 1/4 cups half and half
1 tsp salt
4 1/2 Cups Colby Jack, divided

1/2 tsp tabasco

1/4 tsp white pepper

Cook pasta according to package directions, making sure to salt the water.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt, tabasco & pepper. Remove from heat. Add 3 cups of cheese, stir until cheese melts. Add drained & rinsed pasta to cheese sauce. Stir until well combined. Stir in 3/4 cup more cheese & stir, cheese should be stringy. Spoon into a baking dish (I use a 9x13 pan). Top with remaining cheese.

Bake at 350 degrees for 10-15 minutes or until cheese on top is melted & bubbly

**Note:  I oftentimes don't have half and half on hand, so I will make it with whole milk, or half whole/half skim and it has always turned out just fine!

COLD CHICKEN SATAY NOODLES

COLD CHICKEN SATAY NOODLES (dana's dish)

This meal can be served at room temperature or cold, making it a great option for warm spring and summer nights.

by Rachael Ray | on 08/30/07

 

INGREDIENTS

• Salt
• 1 pound whole wheat spaghetti
• 1/4-1/3 cup smooth or chunky peanut butter, softened
• 2 tablespoons honey
• 1/4 cup warm water
• 1/4 cup Tamari (dark soy sauce)
• 1 clove garlic, grated with a microplane or box grater
• Juice of 2 limes, zest of 1
• 1 teaspoon hot sauce (eyeball it)
• 3 tablespoons vegetable, peanut or sunflower oil
• 2 cups store-bought rotisserie chicken meat, skin removed and thinly sliced
• A handful of shredded carrots
• 4 scallions, thinly sliced on an angle
• 1 cup spinach leaves, thinly sliced
• 1/4 cup chopped peanuts, available in small pouches in the baking aisle
• 2 tablespoons chopped cilantro or flat leaf parsley, whichever you prefer

Serves 4

PREPARATION

Bring a large pot of water to a boil. Once boiling, salt the water liberally, then drop in the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well and reserve.

While the water is coming to a boil and the pasta is cooking, whisk together the softened peanut butter, honey and warm water in a large bowl. Once they're combined, whisk in the Tamari, garlic, lime juice and zest and hot sauce. While whisking continuously, pour in the oil in a steady stream to complete the dressing.

Add the noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place the noodles in shallow bowls and top with the chicken and cilantro or parsley.

By popular demand. . .

I brought this pasta salad for our bbq on the 4th at Lisa's house. I've had multiple requests for the recipe so I figured I would just post it on here. This is a summer favorite at our house. . .I must confess though I probably make it too much. I just love any meal that can be served cold in the summer time to take the heat off. It makes enough to feed my family (my kids love it too) and then gives me leftovers for a few lunches later in the week which gets me out of making my typical pb&j for lunch! What could be better.

Sometimes I'll leave out the sunflower seeds or the green onions just cause I don't have them on hand and I'm too lazy to make a run to the store and it still tastes great. I'll also generally add a little more grapes and craisins than the recipe calls for, just cause that's the way I like it!

SO glad you guys liked it too. I hope it is a keeper at your house. ENJOY!!


Bow-tie Chicken & Craisin Salad

1-16 oz. bag bow tie pasta
3-4 chicken breasts--cooked, cooled & cubed
1/2 c. craisins
1 c. red grapes
3-4 green onions--chopped
3/4 c. sunflower seeds

-creamy dressing-
1 c. mayonnaise
2/3 c. sugar
1/4 c. cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ginger powder

Mix all dressing ingredients in a small bowl. Whisk them together, cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl. Toss together. Just before serving mix in sunflower seeds & dressing. ENJOY!

Rasberry Walnut Tortellini Salad

Thanks to our new recipe club friend Kristi for sharing this yummy recipe with us. . .

Raspberry Walnut Tortellini Salad

2 heads Romaine Lettuce
24 oz uncooked tortellini
1/2 c toasted sugared walnuts
1/3 c craisins
1/3 c Italian dressing
1/3 c raspberry preserves

*To toast walnuts, put walnuts coarsely chopped in pan with 2-3 tsp sugar on medium high. Stir until sugar melts and walnuts are lightly toasted. Cool completely (or throw 'em in the freezer for a few minutes)

Cook tortellini according to package directions. Let cool completely in the fridge (or throw in freexer for 1/2 hour)

Roughly chop romaine letuce and toss in walnuts, craisins, and cooked tortellini.

In a small bowl, mix italian dressing and raspberry preserves. Pour dressing over salad just before serving, or serve on the side.

Easy Chicken Pasta Salad

Chicken Pasta Salad

Salad

1 16oz. box small shell pasta cooked

3 C. red grapes cut in 1/2

2 15oz cans mandarin oranges (drained)

1 C. diced celery

2 whole chicken breasts cooked and cubed

salt to taste

Mix all ingredients together, folding in oranges last.

Add dressing, toss and chill.

DRESSING

2 packets dry ranch dressing mix (4 tbsp)

1 C. miracle whip

1/3 C. milk

Mix all together pour on salad.

Ham and Pasta Salad

1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Directions
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.
Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4 main-dish servings.

Mexican Pasta Salad

Fiesta Salad (so, so good!--and even better the next day)

1 16 oz bow tie noodles (cooked and drained)
1 can black beans (rinsed)
1 1/2 c white frozen corn
3-4 chicken breasts cooked and cut into 1" pieces
8 oz grape tomatoes, cut in half
1 can sliced olives
1 bunch green onions, diced
1 green or red pepper, diced

Dressing:
1 dry pkg Ranch Fiesta Dressing (I've only seen it at WalMart)
1/2 cup oil
1/2 cup vinegar