Orecchiette With Peas, Pancetta & Cream

 Ingredients

1 lb. Orecchiette Pasta

1 Tb. Extra Virgin Olive Oil

2 cloves garlic, finely minced

1/4 lb. Pancetta, cut 1/4 inch thick and then cubed into small pieces

4 Tb. butter

1 small white onion finely diced

2 Tb. chicken stock

1 C heavy cream

1 C frozen peas, thawed

salt and pepper to taste

1/4 C Parmesan cheese

Cooking Instructions

1. Bring a large pot of water salted water to a boil. Cook pasta according to package instructions.
2. Meanwhile, in a large saucepan, heat the olive oil and garlic on a medium setting. Add the pancetta to the pan and cook until golden brown. Transfer pancetta to a dish and set aside.
3. In the same pan, melt butter. Add onions and cook until soft and translucent. Add chicken stock and season with salt and pepper. Stir in pancetta and cook for 2 minutes. Reduce heat to low and add cream. Simmer for 5 minutes until slightly thickened.
4. Add the hot cooked pasta to the pan. Mix well to coat. Stir in the peas and cheese.
5. Serve Immediately.

Horchata

 Ingredients

1 1/3 C uncooked long grain rice 

1 cinnamon stick

1/2 C sugar

1 C evaporated milk

1 C whole milk

1/2 tsp vanilla 

Put the rice and cinnamon stick in a blender. Blend in the blender for one minute. Measure 4 Cups of water into a pitcher and add the rice and cinnamon to the water and stir. Let this sit in the refrigerator overnight. Strain the rice and water mixture through a cheese cloth or mesh bag catching the liquid in another pitcher.  Discard the rice and cinnamon.  To the rice water add 1/2 C sugar, evaporated milk, whole milk and the vanilla. Stir until sugar is dissolved, and chill. Serve cold or over ice. Recipe can be doubled.

We modified this from a recipe I found on Pinterest.

SLOW COOKER BUTTERNUT SQUASH TORTELLINI

 

YIELD:  6-8 SERVINGS

 

PREP TIME:  15 MINUTES

 

COOK TIME:  5 HOURS

 

TOTAL TIME:  5 HOURS 15 MINUTES

INGREDIENTS

•  2 teaspoons olive oil
•  1/2 cup chopped onion
•  3 cloves garlic, finely minced
•  1/4 teaspoon minced dried rosemary
•  1/4 teaspoon dried thyme
•  1/4 teaspoon dried sage
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 pounds peeled and cubed butternut squash (about 4 cups or so)
•  3 cups low-sodium chicken broth
•  4 to 8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed
•  1/2 cup freshly grated Parmesan cheese plus more for serving, if desired
•  1 1/2 pound refrigerated tortellini (see note)

INSTRUCTIONS

1. In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
2. Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
3. Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
4. Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.

NOTES

Tortellini: all tortellini are not created equal, I'm afraid. Based on past experience and recipes, I don't think the dry tortellini in the pasta aisle will work out very well (but that's just an untested opinion). I highly recommend using refrigerated tortellini (I usually get mine from Costco but have seen it at my grocery store, too).

Maria's notes:  I used 8 oz of cream cheese but next time I will use 4 oz--it was VERY creamy.

HTTPS://WWW.MELSKITCHENCAFE.COM/SLOW-COOKER-BUTTERNUT-SQUASH-TORTELLINI/

CHIPOTLE CHICKEN SKEWERS WITH CREAMY DIPPING SAUCE

YIELD:  6-8 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  8 MINUTES

 

ADDITIONAL TIME:  27 MINUTES

TOTAL TIME:  1 HOUR

INGREDIENTS

CHICKEN SKEWERS:

•  2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
•  1/4 cup packed light brown sugar
•  2 tablespoons fresh cilantro, minced
•  1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
•  2 teaspoons adobo sauce
•  1 1/2 teaspoons salt
•  1/2 teaspoon chili powder
•  1/4 teaspoon garlic powder
•  1/4 teaspoon ground black pepper
•  12 bamboo or metal skewers

CREAMY DIPPING SAUCE:

•  3/4 cup lowfat sour cream
•  1/4 cup lowfat mayonnaise or Greek yogurt
•  1/4 cup lime juice, from 2-3 limes
•  1/8 teaspoon garlic powder
•  2 tablespoons cilantro leaves, minced
•  2 green onions, finely chopped
•  1/2 teaspoon salt
•  1/8 teaspoon ground black pepper

INSTRUCTIONS

1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.
2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

NOTES

Reduced Fat Ingredients: you could definitely use full-fat sour cream or mayo/yogurt, but I'll attest that the sauce was divinely yummy made with reduced fat ingredients. 

Spiciness: chipotle chiles in adobo sauce can be quite spicy so if you want to knock the spice down a bit, scrape the seeds out of the chile and discard before mincing the chile for the marinade/dry rub.

HTTPS://WWW.MELSKITCHENCAFE.COM/CHIPOTLE-CHICKEN-SKEWERS-WITH-CREAMY-DIPPING-SAUCE/

SPEEDY BROWNIES

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

• Directions:
• In a large bowl, beat the first 7 ingredients. Pour into a greased 
  
  9 x 13" pan.  
• Sprinkle with chocolate chips.
• Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

From Taste of Home

https://www.tasteofhome.com/recipes/speedy-brownies/

• 
  

WYOMING COWBOY COOKIES

• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1-1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups (12 ounces) chocolate chips

Directions

• 1. Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. 
• 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. 
• 3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.

From Taste of Home

https://www.tasteofhome.com/recipes/wyoming-cowboy-cookies/

Mexican Corn

Mexican Corn

Prep 10m
Cook 10m
Ready in 20m

Ingredients
2 (15 oz) cans whole kernel corn, drained
1 (8 oz) package cream cheese
1/4 cup butter
10 jalapeno peppers, chopped (I used one small can of jalapenos)
1 tsp garlic salt

Directions

1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers, and garlic salt.  Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

NOTES
*This is creamy and also spicy and goes well with tacos and enchiladas.  I'm sure it'd be good as a side with bbq or sliders. 
*I felt like there was too much cream cheese compared to the corn, but I don't usually like a ton of sauce.  When I make it again, I'll cut back on how much cream cheese I use.

Strawberry-Banana Smoothie

1 1/4 C orange juice
1 small banana, peeled and quartered
2 C frozen sliced strawberries

Place all ingredients in blender in order listed; blend on high until smooth.  Serve immediately.

Caesar Angel Hair Pasta

Caesar Angel Hair Pasta from Delish.com

Yields: 4 servings
Prep time: 10 minutes
Total time: 35 minutes

Ingredients
12 oz angel hair pasta
1 T extra-virgin olive oil
1 lb boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
6 slices bacon, chopped
2 cloves garlic, minced
1/2 c low-sodium chicken broth
1 pt cream Caesar dressing
1/2 c freshly grated Parmesan cheese
2 T juice of 1 lemon
1/4 c freshly chopped parsley

Directions
1. In a large pot of salted boiling water, cook angel hair until al dente.  Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil.  Season both sides of chicken with salt and pepper and then add to skillet.  Cook until chicken is golden and cooked through, 8 minutes per side.  Let rest 10 minutes, then slice into strips.  Wipe skillet clean.
3. Return skillet to medium heat.  Add bacon and cook until crispy.  Drain on a paper towel-lined plate.  Reserve about two tablespoons of back fat in skillet.
4. Add garlic and cook until fragrant, 1 minute.  Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer.  Add angel hair, Parmesan cheese, lemon juice, and parsley, and then toss until combined.  (If sauce is too thick, gradually add pasta water, about 1/4 cup at a time until you reach your desired consistency.)

Buttermilk Waffles

1 3/4 C flour
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 C buttermilk
1/2 C cooking oil

In a mixing bowl, combine flour, baking powder, and salt.  In another bowl, beat eggs slightly.  Beat in milk and oil.  Add egg mixture to flour mixture all at once.  Stir just till combined but still slightly lumpy.

Pour batter onto preheated, lightly greased waffle baker.  Amount will depend on type of waffle iron.  Close lid.  Do not open during baking.  Bake according to manufacturer's directions.  When done, use a fork to lift waffle off grid.  Repeat with remaining batter.

Buttermilk Pancakes

1 C flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 C milk
2 T cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another mixing bowl, combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.

Pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake or about 1 T batter for each dollar size pancake.

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.  Makes 8 to 10 standard size or 36 dollar size pancakes.

The Best Chocolate Pudding

From: Mel's Kitchen Cafe

YIELD:  4 CUPS OF PUDDING

PREP TIME:  8 MINUTES

COOK TIME:  10 MINUTES

ADDITIONAL TIME:  4 HOURS

TOTAL TIME:  4 HOURS 18 MINUTES

INGREDIENTS

•  1/4 cup packed light brown sugar
•  3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
•  3 tablespoons cornstarch
•  1/4 teaspoon salt
•  2 3/4 cups whole milk
•  1/4 cup heavy cream
•  1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
•  1/2 teaspoon vanilla extract

INSTRUCTIONS

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.

Southwest Cornbread Casserole

Total Time: 30 minutes

Yield: 7-8 servings 

Ingredients

CORNBREAD LAYER:

1/2 C melted butter

1/2 C sugar

2 eggs

1 C buttermilk

1/2 tsp baking soda

1 C flour

1 C cornmeal

1/2 tsp salt

MEAT MIXTURE:

1 pound ground beef (I used 9% fat 91% lean)

2 cloves minced garlic

1/2 onion, chopped

5-6 mini bell peppers, chopped

salt and pepper

3 Tb taco seasoning

1 (10 ounce) can red enchilada sauce

1 (14.5 ounce) can diced tomatoes, un-drained

1 (15 ounce) can black beans, drained

1 C salsa 

2 C Mexican blend cheese

cilantro (optional)

Instructions

1. Preheat your oven to 400 degrees and move the rack to the center of the oven. 

2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine. 

3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine. 

4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don't over mix. 

5. Spray a 9x13 pan with cooking spray and spread the cornbread batter out evenly into the pan. 

6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It's going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it's just about done before you move to that stage. 

7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat. 

8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink. 

9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace). 

Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes. 

10. Carefully pour the meat mixture over the top of the corn bread. 

11. Sprinkle with 2 C Mexican blend cheese. 

12. Pop it in the oven for 5-8 minutes, or just until the cheese melts. 

13. Sprinkle with fresh cilantro (optional).

from:  Jamie Cooks It Up