Archive for September, 2013

Chicken Pasta Primavera

I found this recipe online.

  • 1 lbs boneless, skinless chicken breasts, seasoned with salt and pepper to taste, cut into pieces
  • 4 tablespoons olive oil, divided
  • 2 teaspoons minced garlic (we used garlic powder)
  • 3 teaspoons basil (we used closer to 1 1/2 teaspoon)
  • 3 teaspoons oregano (again, closer to 1 1/2 teaspoon)
  • 3 teaspoons parsley (and again, 1 1/2 teaspoon or maybe less)
  • 4 1/2 cups of penne noodles, uncooked
  • 1 medium onion cut into thin strips
  • 1 medium green pepper, cut lengthwise and sliced (omitted because I do not like peppers)
  • 1 summer squash, cut lengthwise and sliced (we used half of the squash)
  • 2 10 3/4 ounce cans of condensed tomato soup
  • Salt and pepper to taste
  • Parmesan cheese

1. Drizzle 2 tablespoons of olive oil over chicken. Sprinkle with 1 teaspoon each of the garlic, basil, oregano and parsley (we did more to taste than any specific measurement). Broil chicken until done.

2. Meanwhile cook pasta as directed. Drain.

3. In a large skillet over medium heat, heat remaining 2 tablespoons of olive oil. Add remaining garlic. Cook 1 minute (since we used garlic powder instead of minced garlic, I just added the vegetables at the same time). Add vegetables and remaining 2 teaspoons of basil, oregano and parsley (again it was more to taste than specific measurements).  Cook, stirring frequently, about 10 minutes. Stir in tomato soup (the recipe said to lower heat, but we brought to boiling first). Let simmer 10 min. (The recipe said to add water if the sauce was too thick, but I personally prefer a thick sauce.)

4. Put the drained pasta back into the pasta pot. Stir in chicken and vegetable sauce. Season to taste. Serve with Parmesan cheese.

Pasta Primavera

Verdict: I wanted to try this recipe mainly for the summer squash. I’ve been trying to widen my food horizons and try new foods. I figured that with a meal that consisted of a majority of things that it was the best time to try something new. I really enjoyed the taste of the squash and I thought it worked so well with the sauce, chicken and pasta.

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Oatmeal Raisinets Bars

I think I found this recipe online, but I can’t seem to find it anymore.

  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt (omitted as we use salted butter)
  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1 1/2 teaspoon vanilla
  • 1 egg
  • 14 ounces of Raisinets (we 1 1/2 cups, the whole amount was just too much for the amount of batter. Even the amount we used seemed like a lot)
  • 1 3/4 cup oats, divided

1. Preheat oven to 350F. Grease a 13×9 inch pan.

2. Combine flour, baking soda, cinnamon and salt (if using) in a small bowl.

3. In a large bowl, beat together brown sugar and butter until creamy. Beat in egg. Gradually add in flour mixture. Add in Raisinets and 1 1/2 cup of the oats. Spread into prepared baking pan and sprinkle with remaining oats.

4. Bake 18-20 minutes (we baked ours almost 25 and I still think it could have baked longer).

Raisinet Bars

Verdict: These were delicious cookie bars. They are a tasty combination of oatmeal raisin and oatmeal chocolate chip cookies. Ours came out pretty raw in the centre, even after we put it back in to bake some more. But after letting them sit overnight (minus the first couple of bars lost to tasting purposes) they set pretty nicely with a gooey centre that we loved.

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Crisp-and-Creamy Baked Chicken

I found this recipe from Kraft.

  • 4 small skinless, boneless chicken breasts
  • Half of 1 pouch of Shake’N Bake Extra Crispy Coating Mix
  • 2/3 cup of condensed cream of celery soup
  • 1/4 cup milk
  • 1 cup (combined) shredded cheddar and mozzarella cheese

1. Preheat oven to 400F.

2. Coat chicken with mix as directed on package. Place in baking dish and bake 20 min, or until chicken is done.

3. Mix together milk and soup. Pour over chicken. Top with cheese and bake 5 more minutes until cheese has melted.

4. Serve with rice.

Crisp Creamy Chicken

Verdict: This was an easy dish. There was nothing really wrong with it, I just thought it was kind of bland.

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Caramel Marshmallow Bars

I think this is a Kraft recipe, but I can’t find a link for it.

  • 2/3 cup butter, softened
  • 1/2 cup brown sugar
  • 1 1/2 cup flour
  • 1/2 cup finely chopped pecans (we used walnuts)
  • 1/2 cup Graham crackers
  • 28 caramel squares
  • 2 tablespoons water
  • 1 cup mini marshmallows
  • 2 squares Baker’s semi-sweet chocolate, chopped

1. Preheat oven to 350F.

2. Beat together butter and sugar. Add flour, pecans and cracker crumbs and mix well. Set aside 1/4 cup of this mixture. Press the rest into a greased 9 inch baking dish (we found that this made a lot, so we used a bigger dish and found the end product still had an extremely thick base). Bake 18 min.

3. Melt caramels and water in a saucepan over low heat, stirring frequently until completely melted. Pour over crust. Sprinkle with reserved crumb mixture, marshmallows and chopped chocolate.

4. Bake 12 – 14 minutes or until marshmallows are lightly browned (ours needed only 12).

Caramilk Mallow Bars

Verdict: Besides being extremely thick, I didn’t really enjoy the taste of the base. I would have preferred a simple Graham base, I think. The rest of the bars, the caramel, marshmallow and chocolate, were delicious.

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