One Pan Chicken Alfredo

Uuuuuuugh I hate doing dishes. HATE IT! I feel like I live under the constant weight of dishes, such is the life of a person who cooks and bakes a lot. What's ironic is I used to love doing dishes! As a kid it was like this treat that I adored-my mom didn't let me do them often (I didn't do a good enough job, I guess?) so it was so fun to me. Then when I would go over for dinner at my best friend's house, her dad would tell me I had to wash the dishes (something about me eating their food so needing to wash the dishes...ironically when Alex was at my house she'd say "I'm the guest! Guests don't wash dishes" and I'd look at her like...hmm...something here seems off). After a few times of that...it got old. Gone were the fun days of dishes. And now I do them daily. *sigh*

So...it's sort of nice when I make something that doesn't require a bunch of dishes, because that means less for me to wash later! Hooray!

Enter this one pan chicken alfredo. It's creamy, garlicky, and I healthified it a bit. Instead of heavy cream I used fat free evaporated milk, which I think doesn't compromise the flavor at all, so win! It's def. a nice, easy, tasty dinner. Without the regret you get when you've dirtied a ton of dishes. 

Honestly, it's not my most favorite. Partly because chicken alfredo isn't my most favorite. And it's not creamy enough for Michael. So, while we did like it, it probably won't make frequent appearances here in the apartment. But it'll ocassionally pop up. Like a friend that you kind of like and enjoy seeing occasionally, just not all the time, ya know?

Creamy Garlic Shells

I'm gonna take you all back in time with me for a moment. Imagine you're a young Kayle (this story could apply to virtually any time of my life for as long as I can remember until I moved out-but we'll specifically talk about the time period prior to me being 16/17, when my parents got divorced). You're sitting at the round wooden kitchen table with your back facing the front window. Your little brother sits across from you. Your mom is to your left and your dad is to your right. Your dad made steak (that tastes strongly of teriyaki) and your mom made corn and butter noodles.

We're currently talking about those butter noodles. They come out of a packet with powder that becomes the sauce. They're garlicky and creamy and you're a big fan.

But then little Kayle grows up and you no longer really eat foods that come from packets.

So you haven't had butter noodles since that one time when you were visiting and your dad made it for you at his house. Oh wait...actually...you made that. He made the steak (or whatever) still though. But anyway that was awhile ago. Then you stumble upon a recipe on pinterest that claims to be similar, but homemade.

So obviously you make it. 

And it's so luscious, so creamy, so full of flavor. A perfect side dish...whether it's with steak and corn, or something else.

;)

Chicken Macaroni and Cheese

Sooooooo good.

This recipe is courtesy of a random clipping of a recipe I had in my old recipe box from my pre-food bloggy (AKA food obsession) phase. I have almost thrown this recipe out a million times but something always stopped me. THANK GOD! I love love love love this. It's a new favorite. I'm 99% sure you'll love it too.

The onions and garlic add a really delicious flavor to the rich and creamy cheese sauce, I adore penne and the addition of chicken makes this a nice easy casserole kind of meal! And don't get me started on the buttery, delicious, soft crumb topping! It's a perfect combination of flavors. Michael loved it. I love it. You'll love it. Your family...will....wait for it..

love it.

Brown Butter Macaroni and Cheese

Ok. I know. I'm obsessed.

You've seen so many recipes with browned butter from me. But what can I say? It makes everything tastes so amazing! Extra buttery and just so...just...you know? Adding the wonderousness that is browned butter can only elevate everything to the next level-and that is exactly what has happened with this macaroni and cheese.

You brown the butter. You add flour and milk and cheeses to form a delicious roux (I think that's the word? Cheese sauce. It's essentially cheese sauce). You add it to your macaroni (or other noodles, whatever. I particularly like to use extra healthy noodles here, since the flavor of the sauce is so strong it helps mask anything I would maybe not love in the pasta if it were plain). Put some buttery cracker goodness on there. Bake/broil it up a bit and KAZAAM*! Delicious mac'n'cheese! I kinda wanna make some now. Food blogging makes you hungry-fact.

*Do you guys remember Kazaam? It had Shaq as a genie who like...rapped and acted ridiculous? Anyone? Did you love it even though you knew it was absolutely a train wreck? ME TOO! I'm pretty sure the only reason I ever knew anything about basketball was thanks to Kazaam and Space Jam. I was all "Oh yeah, I know who Shaquille O'Neal and Michael Jordan are. No big." But I digress. (You guys...I still have that movie! I know! Let's watch it! Buahahaaaa!)

Cheesy Chicken Noodles

Sometimes a recipe comes along that is so quick, so easy, dirties so few dishes, that you make it like...a lot.

This is one of those recipes.

Let me list everything that is awesome about this dish:

1. It's delicious.
2. Michael loves it.
3. It's pretty darn healthy.
4. I pretty much always have all these ingredients on hand.
5. Can be made with 1 pot/pan.
6. QUICK.

Pinch of Yum described this as a hybrid macaroni and cheese and chicken noodle soup. I don't know about that...I do know it tastes alarmingly like a casserole my mom made for me growing up-only this is like a bzillion times better for you, and tastes better too (don't you love it when that works out? Sorry mom!) This is one of my go-to meals for Michael and I when I just don't have the time/energy/supplies to make something else. It is always a winner. The only thing that can make it slightly more complicated is the fact that I roast chicken breasts for the shredded chicken, but you can really just buy a rotisserie chicken, use leftovers, or probably even use that canned stuff. I don't know. But, even with the extra step of roasting the chicken, it is still sooooo simple! LOOOVE IT!

Sundried Tomato and Goat Cheese Rigatoni-Guest Post with Jen of Juanita's Cocina

Hey everyone! So, I'm back in the old Ohio-super super busy, I'm sure (I'm totally writing this post before I leave), and I have my first guest post for you today! I chose two of my absolute favorite foodie friends, and first I have the wonderful and hilarious Jen of Juanita's Cocina! Jen is a super amazing, super talented wife/mother/"at-home-cook, wanna-be chef, and aspiring foodie".  She is so nice you guys, it's like, impossible to not immediately become her friend. PLUS-she can legitimately say y'all (she lives in Texas). She always has some of the most entertaining stories you will read (forreals, never fails to amuse me), and delicious food! Go become her friend! Tweet her, FB her, Pin her, you guys know the dealio. And obviously you should start obsessively stalking her blog. That's just manners, people.

Even the post she wrote for me, right here, when you scroll down-cracks me up. I love that girl! Jen is so silly--apparently she's never been to Ohio, so she thinks it's a vacation ;). Little does she know I'll be spending all my time running around just trying to squeeze as much time with as many friends/family members as possible (also, Ohio is so boring, never vacation there. It's a nice place to live...not vacation, unless you have people to visit like me! :D) 

Also...I want to eat some of that rigatoni...I'm legit. planning on making it! Michael agrees :).



 

Healthy Fettuccine Alfredo

Remember how I'm like a dumb little kid and I need to be tricked into eating vegetables?

This is one such recipe.

You take zucchini and use them to take the place of some of the fettuccine noodles, and then smother them in the super flavorful (but not super fatty!) sauce. And it's amazing. I love this entire concept so much I've even used zucchini noodles in other kinds of pasta (but not oil pasta, because olive oil alone isn't enough of a mask for the icky green stuff for the 6 year old that is myself). It's so great because this recipe takes a dish that is so fatty and calorie-laden that many of us feel like we just can't eat it-but it gives us a delicious alternative that I, personally, think is just as good. What makes me so sad, though, is the fact that this is one of the first recipes I ever bookmarked. And it took me like 2 years to make it. I could've been eating this for 2 years and I wasn't! It's a travesty! An outrage! An abomination! YOU MUST LEARN FROM MY MISTAKES AND MAKE SOME OF THIS ASAP! I mean it! Also-you definitely might want to double (or triple) the amount, depending on how many people you're serving and if you want leftovers. Because when it says serves 2-it means serves 2. A little friendly advice. But anyway, what are you doing hanging around here reading the silliness that comes out of my fingers on this keyboard onto this blog? YOU SHOULD BE MAKING SOME OF THIS FETTUCCINE ALFREDO!

GO ON!

:)

Healthy Fettuccine Alfredo

From Eating Well "Fettuccine Alfredo"

Serves 2

(can easily double this recipe if you want leftovers)

Lasagna: A Guest Post for I'm Cookin' In My Kitchen

I have some very exciting stuff for you today! I have written my first ever guest post over at one of my best blogging friends, Jenn's, blog- I'm Cookin' In My Kitchen. It's a fairly new blog-but full of lots of delicious recipes, fun and oftentimes inspiring writing from Jenn, and the occasional adorable photo of her cat, Buddy. :)

She requested I share a favorite Italian recipe, perhaps a family one? And so, if you would like the recipe to that delicious lasagna you see up there (that Michael and I absolutely gobble up whenever I make it) head on over and check it out!

AND to celebrate our combined first guest post ever, Jenn is hosting a great giveaway! Click to see what she's giving, and how to enter!CLOSED

Lasagna

Family recipe from my Grandma Friedrich (maiden name Moore)

Makes 1 large lasagna pan (or one 9 x 13 pan and one 11 x 7 pan)

Ingredients:

·         About 1 pound lasagna noodles (you may need less, I usually do. I also use Ready Bake lasagna noodles to make my life easier—I end up using 15 noodles in all, when doing so. To make this healthier you can use whole wheat.)

·         32 oz. Container of ricotta cheese (you may use less or more, depending on your preference of how much ricotta you want. I always use 32 oz. I also love ricotta.)

·         Mozzarella, Parmesan, and Provolone cheese. The original recipe calls for 1 package, each, of sliced cheese. I prefer to use shredded, and usually use about 3 bags of “Italian” shredded cheese (which contain a mix of mozzarella, Parmesan, and provolone). (You can also use different cheeses, or more or less, to taste.)

·         About 1 large can/jar of your favorite pasta sauce (homemade or store bought. I use meat, you can use meatless or whatever you like. The amount you use depends on preference. I use less than called for, as I don't love a lot of sauce.)

·         1 pound ground beef, browned in a skillet (Optional-you can also use whatever add-ins you choose.)

Preparation:

·         Cook lasagna noodles and drain (if not using oven ready noodles). Brown the ground beef in a pan—season to taste.

·         Preheat oven to 350 degrees Fahrenheit.

·         Spray pan(s) with non-stick cooking spray.

·         Put a very thin layer of sauce on bottom of pan(s) (helps keep bottom layer of noodles moist). Then lay lasagna noodle layer. Layer (in whatever order you prefer. I usually layer noodles-sauce-ricotta-beef-cheeses-noodles-etc.) the meat, ricotta, other cheeses, sauce, and noodles. Repeat until the pan is nearly full. (9 x 13 pans have 3 layers, 11 x 7 pans have 2 layers—could perhaps hold 3.) The top of the lasagna should have the cheeses.

·         Sprinkle dried basil on top of layered lasagna (optional).

·         Cover with foil (with the underside coated in non-stick spray) and bake 30 minutes. Remove foil and bake more 10-15 minutes-or until bubbly and beginning to brown.

·         Let sit 5 minutes before cutting.

·         Make Ahead Directions: Take the layered, uncooked, lasagna pan(s) and cover tightly with plastic wrap, then foil. Refrigerate up to 2 days, or freeze up to 2 months. When ready to bake, remove plastic wrap and replace the foil. Bake refrigerated lasagna the same as you would bake fresh. Bake frozen lasagna 1 hour and 30 minutes, making sure to remove the foil before the final 10-15 minutes of baking.

Alfredo Parmigiano Sauce

Today is National Fettuccine Alfredo Day!

Admittedly, this recipe is only for the sauce. You can really use any noodles. As you can see, I used Penne. Because I had it. But, you know, if you have some fettuccine laying around, make this sauce and celebrate this holiday!

Or, you know, this is also a perfect Valentine's Day dinner idea...just sayin'.

Anyway, I LOVE this sauce-I'm weird about Alfredo sauces, some I love, others I hate. I've found I'm really not a fan of very heavy Alfredo sauces, I like it when they're a little lighter. This sauce is exactly right for me--its' most prominent flavor is the Parmesan cheese (or, if we're gonna get all Italian, the Parmigiano cheese), which I LOVE. It's health-ier, and not super heavy.

All that said, I should probably admit: this is not Michael's favorite. It's not "creamy" enough to him. He likes it (especially fresh) but it is not his ideal. So, this is really a matter of preference. After you try this, you'll have to tell me--on Alfredo are you Team Kayle (lovin' this recipe) or Michael (more into a heavier, creamier sauce)? I'm looking forward to a debate that shall rival Team Edward vs. Jacob.

(which is dumb. There should not be teams. Edward should-and does-end up with Bella. End of story. Jacob's fine, and he has his own someone. I won't spoiler alert you on who. Also...*sigh* I love those books...but *ugh* I hate those movies. You may now carry on to the recipe)

Superior Macaroni and Cheese

There are certain recipes you will always find a million versions of, everyone's got their own kind. This applies to (for example) chocolate chip cookies, chocolate lava cakes, spaghetti and meatballs, and macaroni and cheese. For a recipe-o-phile like me, this means you end up with a looot of different recipes, for one thing (don't even get me started on how many chocolate chip cookie recipes I have). The hope is, once I try them out, I will be able to narrow it down to one recipe (or...at least less). After the first time I made this macaroni and cheese, I deleted all other mac'n'cheese recipes, and no longer even look at others. It is unnecessary. I know I will not like anything more than I like this. I am in a monogamous mac'n'cheese relationship, and I have no desire to cheat. It is a "healthy" (ish) version, it is full of flavor, is thick and creamy, and makes you happy!

Making lemonade!

I'm not actually making lemonade. But I AM taking these "lemons" and making lemonade in the form of this version of oil pasta.

This was my lunch yesterday, and today. I used whole wheat linguine this time (something I'd been nervous to try-turns out tastes just as good! So I'll probably use that from now on), and put some of the cut up chicken breast from my botched attempt at delish.com's Chicken alla Milanese in it. A thoroughly lovely meal! Oh, and yesterday I made some extra insane brownies. I'll share those with you later ;).

(Note: I don't advise trying to make that recipe from delish.com, I think it may have been wrong. 1 cup of parsley just does not seem right, as my poor chicken can attest.)

Linguine con aglio e olio d'oliva

I have been eating what my family calls "oil pasta" for as long as I can remember, from Christmas Eve's Feast of the Seven Fishes with all of my Grandpa Blogna's family, to learning things to cook for when I moved out to NYC . It's a recipe I learned from my mom, who learned it from my dad's mom, who learned it from grandpa's mom (my great-grandma Helen Blogna-maiden name Porrini). I don't even have this recipe written down anywhere, I just know how to make it-so bear with me on this recipe. It's basically just linguine with olive oil that is cooked with garlic-it's Italian name is linguine con aglio e olio d'oliva (linguine with garlic and olive oil). It is extremely good, easy to make, and goes great with a lot of different things, or used in different variations. And-BONUS-it makes my hands smell like garlic!

Linguine con aglio e olio d'oliva "Oil Pasta"