Creamy Taco Mac

Here is a recipe that has been floating around for quite some time on blogs, websites and message boards I frequent....I've made it lots of times and everyone in my family enjoys it!  It's simple, uses ingredients I always have on hand and is equally (if not better) heated up as leftover!   It's delish!!!
There are different variations of it, but this is the one I do!

Creamy Taco Mac

Ingredients:


1 lbs ground turkey breast
1/2 onion, chopped
8 oz dry pasta + 1 cup reserved pasta water (I used medium shells)
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
4 oz reduced fat cream cheese
1/2 cup lite sour cream
1/2 cup reduced fat Mexican blend cheese (plus extra for individual use)
salt & pepper


Directions:


Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.


Over medium heat, brown ground turkey until no longer pink. 
Add onion and cook for 5 minutes. 
Add taco seasoning and diced tomatoes. 
Allow to simmer over low heat for 5 minutes. 
Add cooked pasta, reserved water, cream cheese and sour cream. 
Give it a good stir until cheeses are melted and incorporated. 
Simmer over low heat for 2-3 minutes. 
Season with salt & pepper, as desired. 
Top off with Mexican cheese for extra cheesiness.


ENJOY!

~Gianna~

Sausage, Pepper and Onion Sandwiches

This is always a crowd pleaser because it can be served as a main dish during a party or it can be served as an appetizer.  It can be served on bread or just in a plate.  I have become a huge fan of turkey sausage, so feel free to use that instead.....AND if you like a little spice in your life you may opt for hot sausage as opposed to sweet.    So as you can see, it's very versatile.  

This recipe is what I usually make for my family of 4 (with a bit leftover),  so if you are making it for more people make sure you make more.

1 package of sweet Italian sausage
1 red bell pepper
1 green pepper
1 vidalia onion
Olive oil
Salt
Pepper
Rolls, baguettes or a French loaf of bread

Preheat oven to 375.

Lightly oil the bottom of a 8x8 Pyrex dish.

With a fork pierce a few holes in each sausage link and lay them in Pyrex.

Cook for approx. 30 minutes.  Half way through flip them over.

At 30 minutes remove from oven and slice the links open (butterfly them) and return to oven.  Cook for about 15-20 more minutes until no longer pink inside.

OR

Slice links and put them on a preheated medium heat grill and cook for about 15 minutes until no longer pink.

While  sausage is cooking...

Slice peppers and onion and stir fry on stove top in olive oil  ans salt and pepper (to taste) until cooked, but still slightly crispy.  I like mine on the harder side, but if you like yours softer you can cook them longer.

Once sausage and peppers and onions are fully cooked serve both on bread of your choice.  I like to eat mine with ketchup, but you can also use your favorite marinara sauce.

ENJOY!

~Gianna~

Recipe Swap #4 -- Chicken

Another week brings another recipe swap....and this week's category was CHICKEN!  Which is so good for me, I make and we eat A LOT of chicken!  My week's recipe came from Christina over at Tales from the Mad Men Kitchen, and it was her Rigatoni di Gregorio.    The recipe I submitted was my family's Lemon Chicken. 

The recipe was easy and so delicious, but neither of my girls would eat it!  Both of my girl's who LOVED mushrooms in the earlier years of their lives have suddenly boycotted them!   Now they won't eat anything in the same room as a mushroom....it's a shame, really!  But Joe and I enjoyed it!    I had to tweak the recipe also b/c I thought I had Marsala wine and I did not....it was red wine!  So I had to take that out of the recipe, but it was still very, very good!   Thanks, Christina!!!!

Rigatoni di Gregorio


Yield: 3-4 servings
Ingredients:

8 oz. rigatoni

2 tbsp. olive oil, divided

1-2 boneless, skinless chicken breasts

½ cup chopped yellow onion

4 oz. baby bella mushrooms, sliced

3 cloves garlic, minced

2 tbsp. dry white wine

¼ cup Marsala wine  (I omitted)

1 cup low-sodium chicken broth

1 cup heavy cream (or half-and-half)

2 tsp. minced fresh basil

2 tsp. minced fresh parsley  (I used dried)

1 tbsp. freshly grated Parmesan cheese

1 tbsp. butter

Directions:

Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 7-10mins (Christina said hers took 5-7, but I think my cutlets were thicker). If necessary, turn down the heat to medium-low so the outside doesn't brown too quickly. Remove the chicken to a plate and set aside. When cool enough to handle, cut into bite-size pieces.

Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.  ENJOY!!!!

~Gianna~

Chicken Fajitas

Fajitas are one of my favorite things in the world......I can't even imagine anyone NOT liking them.  Cheese, peppers, sour cream, cheese, chicken, cheese, guacamole....CHEESE!!!!  And I  sometimes even use the full fat version of everything!!!!  Mmmmm....I love fajitas.

So while I have never met a chicken or shrimp fajita I didn't like...I've also never met anyone who doesn't like these fajitas....welllllll..except my sister-in-law, Ann...who slathered hers in ketchup when I made them for her and my brother in law!  I don't think I ever made her fajitas again......and I probably never will!  :)

These fajitas are so easy and so delicious thanks to one special ingredient...the marinade!  It's all in the marinade  and I'm not ashamed to admit it!  Someone perfected a perfect (in my opinion) fajita marinade and WOW it's good!  

When I make this I usually make extra so we have leftovers for lunch or another dinner. 
So I don't have many measurements and I sometimes substitute shrimp and it's equally delicious!  I also love peppers and onions, so I go heavy on those! 

Chicken Fajitas  (or shrimp)
Boneless, skinless chicken breasts (washed, trimmed and sliced into bite sized pieces)
OR
Uncooked shrimp (devined and shell removed)
World Harbors Fajita marinade (I usually use 1/4 - half a bottle)
Olive oil
Red bell peppers  (washed, cleaned and cut into slices)
Green peppers (washed, cleaned and cut into slices)
Vidalia onion (cut in half and then sliced)
Olive oil
Shredded Mexican Blend Cheese  (LOTS!)
Sour Cream
Guacamole


Clean and cut chicken.
In a large pan add chicken and Fajita marinade and toss and cook until it's done.  Usually takes about 10 minutes.
Wash and slice peppers and onions into strips.
In another large frying pan add peppers, onions and olive oil.  Just enough for sauteing.   And cook those until done.  "Done" for the peppers and onions is however you like them.  I like mine cooked until still slightly crunchy. 
Heat tortilla shells (follow directions on bag)

Fill (or stuff...like I do) your tortillas with all the yummy toppings, roll it up and ENJOY!!!!

~Gianna~

Maple Syrup Salmon

I first stumbled upon this recipe a few years ago on a message board I frequent...No....not the Nest....another one!  And ever since I found it.......I make it very often! 

Whenever we are with friends or family eating....I hear a lot of "Your kids eat that?"  or "How do you get your kids to eat......." and honestly.....I find recipes that are "kid friendly", and when they aren't....I make my kids something different, but they have to try it!  Usually when Olivia tries something...she either likes it or LOVES it....but once in awhile she won't, and usually it's something I wouldn't have eaten as a child either (so I can't blame her)!   Ava will pretty much say "I don't like this!"  but she eats it anyway!  :)  NOT THIS RECIPE THOUGH....both of my girls LOVE this salmon recipe....and when you make you will know why!  It's so simple, takes hardly any time....and the combo of maple syrup and soy sauce make for a very yummy glaze!


Maple Syrup Salmon

1/4 cup maple syrup


2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon (skin removed)

DIRECTIONS

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.
 
 

~Gianna~

Lemon Chicken

I think this recipe came from my Uncle Ricky........but my Nana took to making it often..which is funny b/c they are on separate sides of the family.  She probably got this recipe during one of our large (Italian) family parties or dinners!    Olivia often asks me to make it.....and how can I say No?    Aside from frying the chicken cutlets...the recipe is very quick and easy!  I mean frying cutlets isn't the worst thing ever, but it gets time consuming and messy...and anyone who knows me, knows I LOVE to cook....but cleaning it up is my worst nightmare!  So the little splatters of oil everywhere...are all worth while once you take a bite of this delicious chicken dish!


Lemon Chicken


1 lb. of boneless, skinless chicken breast
Flour
1 egg
Italian seasoned bread crumb
Oil (for frying)

4 cloves of garlic, chopped
2 lemons
¼ c. white cooking wine
½ stick of butter
¼ c. finely chopped parsley

After you have cleaned all your chicken

Dip each piece in flour, then egg, and then bread crumbs

Fry in a frying pan until cooked...golden brown and cooked through.

Remove all chicken from pan and slice into bit sized strips.

Preheat oven to 375.

Leave 4 TBSP of leftover oil that you fried the cutlets in.

To that add garlic, the juice of the lemons, cooking wine, butter and parsley.

Allow this whole mixture to get hot…..you do not have to “cook” it.

In Pyrex or any kind of baking pan put 1-2 TBSP of juice just to coat the bottom.

Add one layer of chicken strips.

Pour some juice over.

Add remaining (if any) chicken.

Pour remaining juice over.

Put in oven JUST TO HEAT, for 10-15 minutes.

~Gianna~

Recipe Swap #3

I am really loving these recipe swaps!  They are so much fun and so far I have gotten some really great recipes!  I am actually anxiously awaiting the next one, but in the meantime I will post about my last one!  I got to "host" this past one.....which basically meant, I got to pick the category and then once the recipes were submitted by others, I mixed them all up and randomly paired each submitter up with a new recipe to try!   So much fun!   

I picked a category that I love to cook (within reason), but don't make enough of.  It's something that the girls and I normally would eat (via takeout), but Joe doesn't...unless it's sushi! 

I picked Asian!!!!   The recipe could be anything from any country in Asia...and it didn't have to be 100% Asian, it could've just had an Asian-flair.   There were so many delicious recipes submitted I want to eventually try them all!  They ranged from homemade Wonton Soup to Thai Food to a Malaysian Pizza!  I submitted a General Tso's Chicken recipe(which I haven't blogged about yet, but plan on doing soon!  So stay tuned!)

As soon as I saw the recipe I was making I was so excited!  I knew it was something Joe would enjoy too.  I wasn't sure about my girls because once I looked over the ingredients there was some "spice"!  The recipe came from Sara at A Taste of Home Cooking and it did not disappoint!  I will be adding this to our rotation.  It was super easy.....and unbelievablly good!  The combo of flavors in this dish were literally mouth watering!  It has just the right amount of spice....and Olivia LOVED it, but Ava did not (hey -- 1 of 2 isn't too bad) and Joe and I both agreed it was something I'd make again...and SOON!

Sara recommended using white rice with it, but I prefer fried (and my waist proves it) with any of my Chinese food that I make or take out!  But I know it would be just as delicious with any kind of rice you choose!  THANK YOU, SARA!!!

Ginger, Scallion and Garlic Shrimp
Ingredients:


1 large egg white

1 tablespoon cornstarch

1-1/2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1-1/2 pounds large (26 to 30 count) shrimp, shelled and deveined

6 garlic cloves, finely chopped (about 3 tablespoons)

One 1-1/2-inch piece of ginger, scraped and finely chopped (about 1 tablespoon)

1/2 teaspoon crushed red pepper flakes (optional)

¼ cup canola or vegetable oil

3 scallions, halved lengthwise, cut into 1-inch-pieces, dark green parts set aside

Steamed rice, fried rice or soba noodles

Directions:

1.In a medium bowl, whisk the egg white with the cornstarch, sugar, salt and pepper until a paste forms. Add the shrimp and toss to coat. Set the shrimp aside to marinate for 10 minutes. In a small bowl, combine the garlic, ginger and red pepper flakes; set aside.

2.Heat a large, heavy skillet over high heat for 3 minutes. Add the oil and swirl to coat the bottom of the skillet. Add the shrimp and the white and light green scallion pieces and stir to coat with the oil. Cook, stirring and scraping up any brown bits from the bottom of the skillet, until the shrimp are almost cooked through, about 2 minutes. Add the garlic mixture and the dark green scallion pieces and cook, stirring, until the shrimp are cooked through, about 1 minute more. Season to taste with salt and pepper. Transfer the shrimp to a large platter and serve with rice.




~Gianna~

Mexican Casserole

I decided to try a new recipe tonight and it was so simple and really, very good.   The recipe came from Sing For Your Supper (SHOCKER!) and I did some tweaking of my own with ingredients I had on hand and it was still very, very yummy!  My girls, both tried it....and neither liked it...so they got some Cheerios with milk and Joe and I ate this!   It makes way too much for just Joe and I.....but we will keep it on the back burner for when we have family or friends over!

Mexican Casserole
1 pound ground turkey


1 can black beans

1 10-12 ounce bag tortilla chips, crushed

1 can diced tomatoes with chilies (I used mild, but you can use anything)

1 small onion, chopped

2 cups shredded cheddar cheese, divided  (I used a mix of plain cheddar and a Mexican blend)

1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving



Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.



Grease a 9×13 baking dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.


ENJOY!

~Gianna~

Kung Pao Chicken

I've been on an Asian kick lately......Joe isn't always open to trying new things and Chinese food is one thing he really doesn't like or eat.  But I find more and more if I cook it.....he will at least try it, and normally he likes it!  I have made a few recipes in the past that were Asian or Asian inspired and this was a new one we tried tonight!  It DID NOT disappoint!  In fact the whole meal was 2 large pans filled with food and both were totally empty when everyone was done!  Sooooo delish even my girls ate it!  So this one will be added to my rotation. 
I got the recipe from Amy at Sing for Your Supper and she always has winning recipes for me and my family!    I tweaked it a little bit because I didn't have all of the ingredients, and like I said it was delicious.....so the tweaking worked this time!!!

Kung Pao Chicken


1lb boneless, skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped (I didn't have green onions)
3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry approx 7-10 minutes or until no longer pink inside.  (Amy calls for a 5-7 minute cooking time, but took a little closer to 10 minutes)  Remove chicken from wok.

Add onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.  Place over white or fried rice. 

I served ours with fried rice....I make my fried rice 2 ways....the "cheating way" which I think so much better or the regular way..which is still just as good and easy, but in my opinion not nearly as flavorful!   And it's the same as with the seasoning packet I use, but without the seasoning packet!  :)







Vegetable Fried Rice -- 1 packet of Sun-Bird Fried Rice Seasoning Mix  (and follow the directions OR do what I do)......

Ingredients


1 package (3/4 ounce) Sun-Bird® Fried Rice Seasoning Mix

2 tablespoons vegetable or canola oil

3 cups cooked white rice (COLD.....the colder it is the better it fries)

1/2 Vidalia onion chopped (or 3 green onions)

2 teaspoons soy sauce

2 eggs, beaten

Approx 10 baby carrots steamed

Approx 1/2 cup peas thawed or steamed


Preparation

In a pot of water boil carrots for approx 5 minutes.  Drain and chop.  Cook peas also.

In a large skillet, heat oil. Stir-fry rice and onions until heated through.

Add seasoning packet and soy sauce.  Continue to stir fry for one minute.

Push rice mixture to the sides of the skillet leaving an empty well in the center. Add eggs and scramble. Combine into rice when cooked.

Stir in peas and carrots  Cook for approx 2-3 minutes.  Serve

So SIMPLE...and So delicious!  you won't regret it!

******IF YOU DO NOT HAVE THE PACKET.....FOLLOW THE EXACT SAME DIRECTIONS EXCEPT.....drizzle with a little sesame oil when you add in soy sauce....just to give it a little more flavor.

Feel free to add cooked chicken, pork or shrimp to this recipe also!


~Gianna~

Parmesan Crusted Tilapia

I have been dying to try Tilapia, it's something I had never had before (GASP!) simply because I never found a recipe I liked!  Until I ventured over to my friend, Kelly's website and found one that sounded really delicious!    My parents had just gotten home from a 14 day cruise (so jealous) and my Mom hadn't done food shopping yet, so I invited them over for dinner.  I decided to pair the talpia with Kelly's Sundried Tomato Rissoto and the Roasted Cauliflower.  And this meal did not disappoint! 

As everyone knows I am always looking for recipes that my kids and husband will eat (I pretty much eat everything -- well........except bananas, tuna fish, yellow mustard and of course I limit my red meat), and this was a hit! 

Parmesan Crusted Tilapia

6 Talapia filets
6 sundried tomatoes
1/4 cup pine nuts
1 cup Paresan cheese (grated)
2 TBSP dried basil


Heat oven to broil

In a food processor add sundried tomatoes, pine nuts, cheese and basil and pulse until mixed well and very finely chopped.

Rinse fish and pat dry with paper towels.  Place on a baking sheet that has been sprayed generously with cooking spray.   Put under the broiler for 3 minutes and then remove.

 Flip filets over and sprinkle generously with the mixture...making sure you coat the whole thing.

Put back under the broiler for an additional 3-4 minutes.   KEEP THE OVEN DOOR OPEN and keep an eye on this...because it cooks very quickly.

ENJOY!!!

~Gianna~

Meatloaf....smeatloaf....double-beatloaf....I LOVE meatloaf!

I was never a huge fan of meatloaf....in fact growing up my Mom made it all the time and I never really ate it.  And if I did it was smothered in ketchup and the rest would be hidden in a napkin and thrown out after dinner.  I did like the potatoes that she made with it.   As I've grew up I still didn't love it, but I have finally created a recipe that had added meatloaf to our rotation!  It's simple, a one pan meal, and it uses ground turkey instead of beef.  As you will see in a lot of my recipes I don't cook a lot of  red meat (I just don't like the taste)...so I try to swap it out lot of times with chicken or turkey!   It pretty much tastes the same, but it feels and tastes a little "lighter" to me. 

Turkey Meatloaf
Ingredients:
1 lb. ground turkey
1 egg
Approx 1 1/2 c. Italian bread crumb
Onion powder
Garlic powder
Salt and pepper
A nice large, handful of shredded mozzarella cheese.   (Did I say LARGE....Do it!)
1/2 of a Vadalia onion  (You can use any kind of onion)
Potatoes (any kind you like, I used red this time)


Directions:
Preheat oven to 350.
Mix all ingredients in a Kitchen Aid Mixer on medium until everything is Incorporated.
Using olive oil, grease the bottom and sides of a 13x9 baking dish.
Form it into a loaf and put it in the center of baking dish.

Cut up potatoes into large bite-sized pieces and sprinkle them in the pan around the loaf.

Cut up some onions and sprinkle those around the loaf with the potatoes.

Sprinkle the potatoes and onions with a little garlic salt.

Cover w/ foil and cook at 350 for 45 minutes!  (Oven times may vary)

Halfway through cooking....remove foil and give the potatoes and onions a good stir around the pan so they get browned and don't burn.


Then take the cover off and do another 10 minutes....so it gets brown on the top!   You may want to slice a few pieces and make sure it's not pink inside...sometimes depending on how thick the loaf is...it may need a little more time to cook.

***Don't be alarmed if it starts to ooze white stuff...it's the cheese! I freaked out a little the first time.****

When it's done slice and serve .......I still like mine with ketchup!!!!! 

ENJOY!


~Gianna~