Saturday, March 31, 2012

Copycat Macaroni Grill's Penne Rustica

Copycat Macaroni Grill's Penne Rustica

Gratinata sauce ( use 4 1/2 cups )
1 teaspoon butter
1 teaspoon chopped garlic 
1/2 teaspoon Dijon mustard 
1/2 teaspoon dill 
1/2 teaspoon chopped rosemary 
1/2 cup marsala cooking wine 
1/8 teaspoon cayenne pepper 
4 cups heavy cream 

Penne Rustica
3 Strips Bacon or equal amount of Pancetta
12-16 oz.  raw shrimp, peeled and deveined; tails removed
6 oz. chicken (1 breast)
16 ounces penne pasta
1 small jar chopped pimiento
3 Tablespoons butter 
1 chopped shallot
pinch salt and pepper 
1/2 cup Parmesan cheese 
1/4 teaspoon paprika 
3 sprigs fresh rosemary (for garnish)

For Gratinata Sauce:  Saute butter, garlic, and rosemary until garlic begins to brown.  Add Marsala wine and reduce by one-third.  Add remaining ingredients, reduce by half of the original volume.  Set aside.  {I just started this first and simmered the entire time everything else was cooking}.  

Bring water to boil in a large stock pot and cook Penne according to package directions.

For Penne Rustica:  Place pancetta or bacon in a large skillet that has been heated over medium/high heat and cook for 2 minutes.  Add chopped chicken over top of bacon.  Cook, turning occasionally until bacon and chicken have started to brown.  Add butter, shallots, and shrimp.  Cook until shrimp are evenly pink but still translucent.  Add salt and pepper and mix thoroughly.  Add gratinata sauce and 1/4 cup Parmesan cheese.  Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta.  Pour into a large casserole dish or roaster.  Sprinkle with 1/4 cup more Parmesan cheese, pimientos and sprinkle with paprika.  Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.

Weekly Menu Plan

Saturday:   Penne Rustica & Rosemary Bread

Sunday:   Buffalo Chicken RollsKnoephla Soup 

Monday:   Chinese Orange Chicken in the Crockpot

Tuesday:   Easy Shepard's Pie

Wednesday:  No Peek Beef Tips

Thursday:   Penne a la Betsy

Friday:   Bacon, Egg, and Toast Cups,  Cake Batter Rice Krispy Treats, Homemade Pizza

Saturday:  Crispy Cheddar Chicken

Wednesday, March 28, 2012

Chicken Cordon Bleu Florentine Casserole

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta (I used twists)
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well (I think I will go with a bag of fresh next time)
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Source: LDS Living

Monday, March 26, 2012

Wild Rice Soup

Here is a recipe for a delicious soup that I made for dinner tonight!  I will post the Rosemary Bread recipe very soon because it was PERFECT with this soup!  

Wild Rice Soup

1 c. Wild Rice, cooked according to package directions
2 Chicken Breasts, diced
2 Ribs Celery
4 medium Carrots, sliced
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chicken broth
1 can mushrooms, optional
Reserved cooking water

Cook rice according to the package directions. Drain the excess water. While rice is cooking, simmer the carrots, celery and chicken in just enough water to cover. Simmer for about 15 minutes. Drain, reserving the water to add to the soup for thinning. Combine rice, chicken, carrots, veggies, cream soups and chicken broth. You will need to add water (Start with the veggie water, then add tap if you need to). How much water you add depend on how thick or thin you like your soup! I like it a little thicker so I add at least 1 can of water, usually about 2. Start small and slowly add. Simmer together until all is heated through. Enjoy!

As the soup sits, you may need to add more water/broth. The rice tends to continue to absorb the water.  

Source: A friend!

Weekly Menu Plan

Here I am attempting to get back to the grind.  We had a guest staying with us for the past 2 1/2 weeks.  While it was fun having a visitor, it is also nice to get back to our family routine.  The day before our guest arrived a mysterious package arrived for me in the mail...a Canon 60 D!  What a surprise!  My husband rocks!  Hopefully I can put it to use and start getting some more recipes up here!  I imagine the pictures will turn out so much better than the ones I have taken with my Kodak Easyshare that I have had for about 8 years!

Monday: Wild Rice Soup & Bread

Friday:  Homemade Pizza

Friday, March 9, 2012

Menu Plan

An overview of my menu for the remainder of the month.

8th-Thursday:  Crunchy Honey Chicken

9th-Friday:  Homemade Pizza

10th-Saturday:  Bacon, Egg, and Toast Cups;  Jalapeno Popper Dip;  Shrimp Enchiladas

11th-Sunday:  Easy and Delicious French ToastCake Batter Rice Krispy Treats  Mouthwatering Beef Dip Sandwiches

12th-Monday:  BBQ Meatballs, Mashed Potatoes, & Green Beans

13th-Tuesday:  White Chicken Chili

14th-Wednesday:  Penne a la Betsy

15th-Thursday:  No Peek Beef Tips

16th-Friday:  Taco Night

17th-Saturday:  A Lucky Breakfast  Triple Layer Fudgy Mint Oreo Brownies; Double Rainbow Pudding; Beer Cheese Soup; Irish Soda Bread; Easy Shepard's Pie

18th-Sunday:  Chinese Orange Chicken in the Crockpot

19th-Monday: Penne Rustica & Rosemary Bread

20th-Tuesday:  Slow Cooker Texas Pulled Pork, Coleslaw, Bun, & Potato

21st-Wednesday:  Chicken Cordon Bleu Florentine Casserole

22nd-Thursday:  Wild Rice Soup & Bread

23rd-Friday:  Homemade Pizza

24th-Saturday:  Buffalo Chicken Rolls; Knoephla Soup

25th-Sunday:  Slow Cooker Cheesy Chicken and Rice

26th-Monday:  Crispy Cheddar Chicken

27th-Tuesday:  Three Envelope Pot Roast Sliders

28th-Wednesday:  Crab and Corn Chowder

29th-Thursday:  Crockpot Italian Chicken

30th-Friday:  Tacos in a Bag

31st-Saturday:  Sloppy Joes & Fries


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