Creamy Rosemary Penne with Chicken

I found this recipe in a pile of recipes to try, and decided to put it on our menu for February.

And we tried it tonight.

And was reminded WHY we are doing this Untried Recipe Project.

Creamy Rosemary Penne with Chicken

source: unknown

5 or 6 boneless, skinless chicken breasts - cooked and diced**

1 lb. penne pasta
1 C Monterey Jack or Cheddar cheese, shredded
1 medium onion, diced
1 T dried rosemary
1 tsp. salt
1/2 tsp. black pepper
2 C milk
2 cans cream of mushroom soup
1/2 C melted butter
1 C dry bread crumbs

**I threw some chicken into the crockpot for a few hours.   Chopped it up and used it for the casserole.  You can also use rotissierre chicken.

In a large pot of boiling water, cook penne for about 5 to 7 minutes.  Drain pasta and return to pot. 

To the pasta add: chicken, shredded cheese, diced onion, rosemary, salt, pepper, milk and soup.  Stir to combine well.  Pour pasta mixture into a sprayed 9x13-inch casserole dish.

In a separate bowl, combine melted butter and dry bread crumbs.  Sprinkle on top of casserole.

Bake at 350 degrees for 35-40 minutes or until heated through.

*****
Notes:  I used one can cream of mushroom and one can of cream of chicken.  I also used Italian Style Bread Crumbs... which I think just means they have a little bit of seasoning in them.

Verdict:  Keegan thought it didn't have enough bread crumbs on top, but Sydney thought there was too much bread crumbs.  Ashton, Kendall, Paige, Phil and I loved it!  Bradley ate Cookie Crisp cereal for dinner.

Zucchini Casserole

I've dropped the ball about posting about our Untried Recipe Box project.  But it is alive and well.  I'm pleased to say that my kids are still hanging in there and trying new things regularly.  Sometimes we have horrible misses, but mostly we've been pretty lucky! 

Zucchini Casserole
from Tasty Kitchen

Ingredients:
2 cloves garlic, chopped
1 whole sweet onion, chopped
1 whole zucchini, sliced about 1/4-inch thick
1 whole yellow squash, sliced about 1/4-inch thick
4 whole medium red potatoes, sliced
4 whole tomatoes, sliced
salt and pepper
1 C cream
1 C grated Parmesan cheese
2 sprigs fresh basil, torn

In a medium pan, saute the chopped onion and garlic until soft, about 5 minutes.  Once the onion and garlic are soft, place them in the bottom of a 9x13-inch pan.  Top with the sliced zucchini, then the squash, potatoes, and finally the tomato slices.  Sprinkle generously with salt and pepper.  Place uncovered in a preheated 450 degree oven for 25-35 minutes.  Test with a fork to make sure the potato slices are tender.

Take the casserole out of the oven and drizzle the cream on top of the veggies.  Sprinkle the cheese and fresh basil over the top and return to the oven for 15 minutes.  When done, the cream and cheese will bubble and melt.  Let the casserole sit for a few minutes before serving.

****
Notes:  I used two zucchini and two yellow squash and six potatoes.  Also, I used mozzarella cheese.  And I didn't have fresh basil, so I used dried basil.

Verdict:  Phil called it potato bruschetta.  Yummy potato bruschetta.  Such a great side dish!!  I served it with sliced honey-baked ham and garlic bread.  (Ok, I didn't really serve garlic bread, but I wanted to... I forgot to buy bread.  So we had frozen rolls that I (obviously) defrosted.  Garlic bread would have been PERFECT!)  I'm totally bummed that I forgot to take a picture... it looked so good!!!

This is the picture from the Tasty Kitchen website.  Mine did not look exactly like this because of the dried basil and cheese substitutions...

Winter Salad with Lemon Poppy Seed Dressing

Winter Salad with Lemon Poppy Seed Dressing

from See Jane in the Kitchen

1/2 cup white sugar

1/2 cup lemon juice
2 tsp diced onion
1 tsp Dijon-style mustard
1/2 tsp salt
2/3 cup vegetable oil
1 tbs poppy seeds
1 head Romaine lettuce or a mixture of different kinds of lettuce
4 oz shredded Swiss cheese, or Mozzarella Cheese
1 cup slivered almonds. (or you can use cashews)
1/4 cup dried cranberries (I used Craisins)
1 apple, cored and diced
1 pear, cored and diced

Directions:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. Add oil in slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

2. In a large serving bowl combine the lettuce, shredded Swiss cheese, almonds, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

****  Notes:  Recipe called for Swiss cheese, but I had Mozzarella.  It was most excellent with Mozzarella so I added it as an option above.  For those of you who know my aversion to mustard please be impressed.  I made this recipe, with the mustard.  And I ate it, and it was good.  And then I threw away the extra mustard so it didn't contaminate my refrigerator.  I'm NOT kidding.  I have a tip: when cutting the apples and pears, sprinkle a little of the dressing on them to keep them from browning. 

**** Verdict:  Oh the heavens sang... so stinkin' delicious!  So yummy!!!!  So good.  I made this to serve at a big luncheon at my church.  It was a huge hit.  And my kids LOVED it!!!!  LOVED it!  Very good and very quick to throw together!

"just regular" Oatmeal Chocolate Chip Cookies

I have no idea the source for this recipe... sorry!  I did find it online... somewhere!

Pumpkin Oatmeal Chocolate Chip Cookies

2 C butter, softened
1 1/2 C packed brown sugar
1 1/2 C sugar
2 eggs
2 tsp. vanilla
4 C flour
2 C quick-cooking oats
2 tsp. baking soda
2 tsp. ground cinnamon
1 CAN pumpkin
3 C chocolate chips

In a mixing bowl, cream butter and sugars.  Beat in egg and vanilla.  Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with the pumpkin.  Fold in chocolate chips.  Drop by tablespoons onto greased baking sheets.  Bake at 350 degrees for 12-13 minutes, or until lightly browned.

****
Notes:   Super easy.  And this recipe is doubled, because I don't waste my time doing treats for my family that I don't double... generally speaking!    I would probably add more cinnamon next time.  AND I used canned pumpkin, not canned pumpkin filling.  I'm wondering if that would have made them more pumpkin-y?  Hmmm???

Verdict:  I did not call these Pumpkin Chocolate Chip Cookies out loud with my family because I'm here to tell you NO ONE would have eaten them.  So, I called them "just regular oatmeal chocolate chip cookies" and almost everyone loved them. 

After his first bite, Bradley spit out his cookie.  He proclaimed it "the most horrible horrible thing EVER."  I said... "oh no... please don't tell Grandma Bosen... this is her recipe!"  After a second he said... "well, it was just THAT cookie."  And then he ate two more cookies.  And asked to call Grandma and thank her for the recipe.  Which he did!

This is a serving of vegetables for Bradley, right???  Woo hoo!!!!  I will most definitely make these again!