I had a lot of alfredo sauce that I bought the other week and wanted to find a new way to use it. My sister-in-law Jennifer shared this with me. Its a take on a ziti bake. Five ingredients and super easy. Not to mention, delicious! I have to credit Shelley with the cooking for this one though! She made this while I stood around and kept her company :) Thanks Shelley! I'll let the recipe speak for itself.
1 box penne noodles (we used Smart Taste)
1 jar alfredo sauce
1 lb. ground beef
1 jar spaghetti sauce
1-1/2 cups shredded cheese (we used Italian Blend)
Cook pasta according to package directions. Meanwhile, in a large skillet, brown ground beef over medium high heat. Drain off excess fat. Pour jar of spaghetti sauce over meat and heat through.
Drain pasta and return to pan. Pour in alfredo sauce and mix well. If it is too thick, you can thin it out with a splash of milk.
Spray a 9 X 13 inch baking dish. Spread a think layer of the meat sauce in the bottom. Top with the noodles and meat sauce in this order: noodles, meat, noodles, meat. Sprinkle with the cheese. Bake in a 350 degree oven for approximately 20 minutes until bubbly. Serve with garlic bread and salad.
Enjoy!
(adapted from Jennifer Ammons)
This is the version of chicken salad that my Aunt Susan makes. I've made it before for showers and served it on croissants. It is my favorite version. You can use chicken breasts like I did this time, or use a rotisserie chicken. That's what I've done in the past. I forgot to get the celery so I had to leave it out this time. I really like it for the color and the crunch, but it was still delicious without it. Make it the night before to get the full flavor out of it. Leftovers are great to use throughout the week for lunch. I ate mine on the way to Enterprise Friday to visit Shelley. Not only was it yummy, but it saved me $5 at a fast food drive thru!
4 cooked chicken breasts, chopped or shredded
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup cranberries
1/2 cup pecans, chopped
1/2 cup celery, diced
pita pockets (or croissants)
In a small bowl mix the mayonnaise and lemon juice together. Mince the garlic. Sprinkle salt over the garlic and rub the back of your knife over the garlic to flatten into a paste (the salt acts as an abrasive and it breaks the garlic down to help it more evenly distribute throughout the mayonnaise). Mix the garlic paste into the mayonnaise. Add chicken, cranberries, pecans and celery. Mix well. Serve in pita pockets or croissants.
Enjoy!
(adapted from Susan Lisenby)
I have been eye-balling this recipe for some time now. I doubt that maple syrup (the real thing) will ever go on sale. I just buy mine at Sam's and keep it in the fridge because I love it so much. But this week Publix has Aunt Jemima syrup on sale, so I thought close enough. Time to break out that pancake muffin recipe! You could probably substitute the Aunt Jemima if that's what you have on hand. It won't be quite as yummy, but I'm sure it would still be great! These muffins were wonderful. I have never browned butter before, so I was a little intimidated. No need to be though. It was simple. Just keep an eye on it, and once it starts turning brown, remove it from the heat. I loved the texture, the flavor and the maple glaze. Fabulous muffin. I don't think Joy The Baker has probably ever made anything less than wonderful. Don't forget that I'm going to try her Avocado Pound Cake Monday night!
7 tablespoons butter (I used I Can't Believe Its Not Butter Sticks)
1/3 cup milk (I used 2%)
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon maple syrup (or Aunt Jemima)
1-1/2 cups all purpose flour
3/4 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
For the Maple Glaze:
3/4 cup maple syrup (you could try Aunt Jemima)
1 tablespoon lemon juice
Preheat oven to 375 degrees. Line muffin pan with paper or foil liners.
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan (I noticed mine around the edges). The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye (Mine took approximately 5 minutes from the first bubbles). Remove from heat.
Whisk, milk, egg, yolk, maple syrup and vanilla until combined. Add the brown butter slowly to the egg mixture, whisking to mix. Combine well (Add it slowly so the heat from the butter doesn't scramble the eggs).
Whisk together flour, sugar, baking powder and salt in a medium bowl. Add the milk and butter mixture all at once and gently stir to combine.
Divide the batter among muffin cups evenly (Its supposed to make 12, but I got 11 out of it). Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
While the muffins are baking make the maple glaze. In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick syrup. This will take about 15 minutes over low heat.
Remove from heat and let it cool slightly to thicken. When the muffins are cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze. After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.
Enjoy!
(adapted from Joy The Baker)
Something gets me behind every week. I think I should just start expecting that! I try to get the Menu posted on Tuesdays but that doesn't always work. For those of you who are new to me, I do work full time and I have 2 kids at home (3 years and 6 months). So, blogging doesn't always take first priority. For the most part, I know you guys aren't sitting at home basing your life on my Menus. I am sure the majority of you slept just fine last night without getting a glimpse of it! All joking aside, I am truly grateful for the support of you guys. I feel so blessed to be able to do something like this and share this passion with you. We all have crazy schedules. I am no different than any of you. Although, I do like to think I'm special at times. Too bad, that's just not the case! My girls and I are going out of town this weekend to visit my sister-in-law, Shelley, and her two girls. I cannot wait! I am still planning on cooking and posting some recipes, but if we get tangled up at Target shopping please don't hate me if we eat out instead. Again, I know you're not going to lose sleep over this :)
So enough about my chaotic life. How about a Menu? I thought you would like that. One of my favorite bloggers Joy the Baker posted the Avocado Pound Cake today and I knew I just had to try it! I'm going to make that Monday. Want to see the rest? Here we go...
Maple Syrup Pancake Muffins- Wednesday 3/3
Chicken Salad Pita Pockets- Thursday 3/4
Jennifer's Pasta Alfredo Bake- Friday 3/5
Caramel Popcorn & Peanuts- Saturday 3/6
English Muffin French Toast with Strawberries- Sun 3/7
Asparagus Pasta with Pecans- Sunday 3/7
Avocado Pound Cake- Monday 3/8
Spinach Stuffed Chicken Breasts- Tuesday 3/9
Items featured from Publix Ad (I Heart Publix for match-ups):
Toufayan Pita Bread- B1G1
Aunt Jemima Syrup- B1G1
Bertolli Pasta Sauce- B1G1
Dukes Mayonnaise- B1G1
Orville Redenbacher Popcorn- B1G1
Thomas' English Muffins- B1G1
Publix Bacon 2/$6
Strawberries 3/$5
Avocados 4/$5
Asparagus $2.49 lb.
Baby Spinach 2/$4
Items From My Stockpile:
Classico Alfredo Sauce
Penne Noodles (2)
Ground Beef
Cheese
Chicken Breasts
Cranberries
Pecans
Chicken Broth
Parmesan Cheese
Roasted Peanuts
Vegetable Oil
Light Corn Syrup
Non-Sale Items I Will Need:
Garlic
Lemon
Red Bell Pepper
Yellow Cornmeal
Buttermilk
Sour Cream
Baking Essentials:
Butter
Eggs
Vanilla
Baking Powder/Soda
Sugar
Flour
Really looking forward to this week. Especially the two baking recipes from Joy The Baker! The Avocado Pound Cake should be interesting to say the least!!
Tonight its Maple Syrup Pancake Muffins. Yum. We still have some leftover One Pot Spaghetti and Meatballs to eat for dinner :)
This recipe turned out really yummy. Not a "stoup" like Rachael Ray's original recipe. Closer to a big bowl of spaghetti and meatballs. But, it all cooks in the same pot...hence the new name! Rachael Ray describes her "stoup" as thicker than a soup but thinner than a stew. I think I put too many noodles, which contributed to mine thickening up more. You can lessen that amount if you want to aim more for the "stoup" consistency. I like eating mine with a fork, so it worked out perfectly! I like having the carrots tucked in there too. Ella ate hers with no problem. Heck, even Clay ate them! This recipe makes good use of the spaghetti sauce, chicken broth, bread crumbs and parmesan cheese that has been on sale at Publix. I must confess though. My meat was not thawed when I got home, so I had to improvise and use frozen meatballs. If you have those in the freezer, go right on ahead. It makes this dish that much easier. I used 20, but I think you could throw a few more in there. If spaghetti is a favorite around your house, knock this one out. Its sure to be a crowd pleaser!
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped (I used about 1 cup chopped baby carrots)
3 cloves garlic, minced
4 cups chicken broth (1 carton)
1 26-oz. jar spaghetti sauce (My Classico jar was 24 oz.)
2 8-oz. cans tomato sauce
1 lb. ground beef
1 large egg
1/3 cup bread crumbs
1/2 cup parmesan cheese, divided
salt and pepper
3/4 box spaghetti, broken into thirds (I used whole wheat)
In a large soup pot, combine the olive oil, onion, carrots and garlic and cook over medium-high heat for 5-7 minutes. Add the chicken broth, spaghetti sauce and tomato sauce. Cover and bring to a boil over medium-high heat.
In a large bowl, using a fork, combine the ground beef, egg, bread crumbs and 1/4 cup parmesan cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (will make about 16-20 meatballs). Simmer for 10 minutes.
**This is where you could make life easier and use frozen meatballs like I did!
Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Add in the additional 1/4 cup parmesan cheese and season with salt and pepper to taste. Its ready to serve now, but I covered it and reduced the heat to low and simmered probably another 15 minutes or so until we were ready to eat. Serve in bowls and top with additional parmesan cheese. We served ours with some Cole's Garlic Bread we got B1G1 at Publix a couple of weeks ago.
Enjoy!
(adapted from RachaelRayMag.com)
Seriously. The name says it all. Paula Deen doesn't play around. This is some serious goodness right here! This is not your normal weeknight dessert. This is one to save for company or for an occasion. Unless Mondays are an occasion in your house. If so, then bake away! I made it for the first time last Easter and it was a total hit. This week Publix had the Italian Bread on sale for $1.99 and strawberries on sale 3/$5. I sent most of these leftovers home with my brother because I do not want to be tempted by it tomorrow. I totally saved my calories for this one! Try this if you love bread pudding. It is deeeelicious!
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons vanilla extract
1 loaf Italian bread, cubed, allow to stale overnight
1 cup packed light brown sugar
1/2 stick butter, softened
1 cup chopped pecans
strawberries, sliced (optional)
Preheat the oven to 350 degrees. Grease a 9 X 13 inch pan.
Mix together the granulated sugar, eggs, and milk in a bowl; add vanilla. Put bread cubes in baking dish. Pour over cubed bread, toss around to coat, and allow to sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter and pecans.
Sprinkle brown sugar mixture over the top and bake for 35-45 minutes, or until set.
For the sauce:
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
5 egg yolks
In a saucepan over medium heat, whisk cream together with the sugar and vanilla. Bring to a simmer and remove from heat. Beat egg yolks in a bowl until thick and frothy (a hand mixer would save your arm). Temper with cream until incorporated (you want to slowly add the cream mixture to the egg yolks while whisking to slowly bring them up to the same temperature without scrambling the egg yolks). Return to the saucepan to low heat and cook 2-4 minutes, stirring often. Remove from heat. Serve with bread pudding.
*I halved the sauce recipe when I made it tonight. Also, save your egg white for some scrambled eggs for breakfast!
Enjoy!
(Bread Pudding adapted from Paula Deen)
(Sauce adapted from Emeril Lagasse)
Tonight we had my brother and his girlfriend over for dinner. I wasn't sure what was on the Menu when I told them they could come for dinner, but we picked a good one! This turned out better than I expected. The sausage and parmesan cheese gave it so much flavor. I used a mixture of brown and white rice, but you could use what you have on hand. The original recipe called for regular long grain rice, but I had instant so that's what I used and how I wrote the recipe. When you find sausage on sale for a good price stock up and keep it in the freezer. I defrosted mine in cold water in the sink tonight. This made enough for us all to have a bowl, plus I have lunch for tomorrow and Chaz was able to take some home with him. If you have these ingredients give this one a whirl.
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 garlic clove, minced
salt and pepper
1 cup instant brown rice
1/2 cup instant white rice
4 cups chicken broth
1 lb. mild Italian sausage, casings removed
2 zucchini, cut into cubes
3/4 cup grated parmesan cheese
1/2 cup pecans, chopped
In a medium saucepan, cook onion and garlic over medium heat in 1 tablespoon olive oil. Add salt and pepper to taste. Cook, stirring, until golden, about 8 minutes. Stir in the rice and 3 cup chicken broth and bring to a boil. Lower the heat, cover and simmer over low for 5 minutes. Remove from the heat and leave covered an additional 5 minutes.
Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Remove and drain on a plate covered with paper towels. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, adding the remaining 1 cup chicken broth (1 cup) and cook, stirring, until heated through, about 4 minutes.
Stir in the rice along with 3/4 cup parmesan cheese. Top with extra parmesan cheese and chopped pecans.
Enjoy!
(adapted from Rachael Ray Magazine)
