avocado basil pasta

Gather It

8  ounces dried bow tie and/or wagon wheel pasta

2  medium avocados, halved, seeded, peeled, and coarsely chopped

6  slices bacon, crisp cooked, drained, and crumbled

2/3  cup chopped fresh basil

2  tablespoons lemon juice

1  tablespoon olive oil

3  cloves garlic, minced

1/4  teaspoon ground black pepper

1/8  teaspoon salt

1/2  cup finely shredded Pecorino Romano cheese

 

Make It 

 

Cook pasta according to package directions. Drain.

 

Meanwhile, in a small skillet/pan heat olive oil on med-high heat. When hot, add the minced garlic and saute for 1 minute (just long enough to smell them cooking). Take off heat and add to a large bowl combined with the avocados, bacon, basil, lemon juice, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. 

 

Makes 4 servings.

 

Note It

This dish was really different but in a good way. It's meant to be a warmed pasta but might also be good cold. I made one modification to the original recipe by sauteing the garlic instead of adding it raw into the dish. I'm not a big fan of raw garlic and thought the infusion of garlic into the oil would be good. Next time I would like to try adding some oven roasted tomatoes into the dish.

{recipe + image via bhg/recipe.com}

Chicken, Broccoli, and Lemon Stir-Fry

Gather It

3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds

 

Make It 

 

In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.

In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

 

Note It

This stir-fry was different but totally in a good way. The lemon at times could be a little bit over powering so I might try and cut down the amount of lemon next time but outside of that I thought this was a really flavorful and easy dinner.

{image + recipe via martha stewart}

baked creamy chicken taquitos

Gather It

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Make It

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Note It

This is one of my faves. Period. So easy to make, and even easier to scarf them down. 


{recipe via our best bites}

spicy southwestern skillet chicken

Gather It

1 to 2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon salt + more if desired
4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 can black (or pinto) beans, drained and rinsed
1 can whole kernel corn, drained
2/3 cup Thick and Chunky salsa
2 cups hot cooked rice

Make It

Mix chili powder, salt and pepper in a bowl. Sprinkle evenly over both sides of chicken. In a nonstick skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).

Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Note It

We don't have this very often but we do I always wonder why I don't remember to make this more often. I haven't done this but I think it could be good if you were to saute some onions and green peppers and add them in with the bean/corn mixture.

taco soup

Gather It

1 pound hamburger
1 can corn (or half bag frozen corn)
1 can black beans
1 can diced tomatoes (or rotell)
3 cups water
3 bouillon cubes
1/2 onion
1 package taco seasoning

Make It

Brown hamburger. Once browned, combine all ingredients in a large pot and boil on high for 20-30 minutes. Delicious alone or topped with cheese, chips, and sour cream.

Note It

My sweet sister in law Jamie gave me this recipe the first Christmas that I was married. This is the only taco soup recipe that I've made for our family over the last four years. So that being said, I'm probably biased with this recipe but it's quick and easy and taste pretty darn good.