Creamy Lemon Fusilli w/ Tomatoes and Spinach
2 tbsp. olive oil
2 cloves garlic, minced
2 c. heavy cream
3 lemons, zest and juice
1 tsp. salt
1/2 tsp. pepper
1 lb. fusilli pasta (or any kind of pasta, really)
6 oz. spinach (i used a little less)
1/2 c. grated parmesan cheese
1 pint grape or cherry tomatoes
heat the olive oil in a saucepan. add minced garlic and let simmer. add heavy cream, lemon zest and juice and salt & pepper. bring to a boil - lower heat and let simmer for 10 minutes. it should begin to thicken.
cook the pasta per directions. drain and return to pot.
add lemon/cream mixture to drained pasta and cook over med-low heat for 2-3 minutes, until most of sauce is absorbed.
add spinach and cheese immediately so the spinach will wilt and cheese will melt. add tomatoes. toss. serve. enjoy.
Baked Chicken with Garlic and Tomatoes
1 1/2 pounds combo of chicken drumsticks and thighs (I used breasts b/c that's what I had on hand)
1 cup halved cherry tomatoes
4 cloves garlic roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
Two tablespoon olive oil
Two tablespoons dry white wine
PreHeat oven to 325 degrees. Rinse and pat dry the chicken. Place chicken in a baking dish. Place tomatoes around chicken. Sprinkle with chopped garlic. Sprinkle with salt and pepper. Drizzle with olive oil and white wine. Cook for 45 – 60 minutes or until chicken is cooked through. If it starts to brown too much place foil on top to prevent burning.
Baked Chicken with White Wine, Mushrooms, Swiss, Etc.
-4-6 boneless, skinless chicken breasts (uncooked)
-sliced mushrooms (8 oz square box or bag of fresh sliced; or, big jar of mushrooms....but i think the fresh r the best)
-swiss cheese
-1 can of cream of chicken soup
-1/2 cup of white wine (I may have added a tad bit more to make it a little more moist)
-pepperidge farm herb stuffing mix
-butter
-salt and pepper
Rinse the chicken breasts and pat dry, then sprinkle with salt and pepper. Mix cream of chicken soup with white wine. Place chicken in a baking dish and layer w/ sliced mushrooms, swiss cheese (1 or 2 slices per chicken breast), cream of chicken soup and wine mixture, then stuffing mix. Dot with butter; bake uncovered @ 325 degrees for 45 mins to 1 hour.
If stuffing mix gets sort of brown towards the end, cover the dish with foil and keep baking! I normally cut one of the pieces of chicken open after 45 minutes to see how much longer it needs to bake.
And one last one that ISN'T a chicken dish! Murray Ann passed this one on to me, too, that she got from here. It was probably my fave- maybe add a small can of tomato sauce- it was a little dry and could have used more sauce.) OH and make sure to have some good crusty french bread!
Okay--- I did Ragu spaghetti sauce, no green onions {bleh}, fresh garlic cooked in with ground beef, and had some fresh spinach on hand, so added it in the layers. And I got to use my fabulous Gail Pittman crock in Red Kaleidoscope pattern (that I'm so sad is discontinued...)
Baked Spaghetti
1pound ground hamburger, uncooked 8 oz. tomato sauce (roasted garlic flavor, if possible) 8 oz. uncooked spaghetti, broken into thirds 8 oz. sour cream 4 oz. cream cheese 4 green onions, chopped 2 oz. freshly grated parmesan cheese
Preheat oven to 375 degrees. Brown ground beef in a frying pan until cooked. Drain fat. In a small saucepan, combine tomato sauce and cooked hamburger; simmer 10 minutes. Meanwhile, cook 8 spaghetti according to package directions. Mix in a bowl the sour cream, cream cheese, and chopped green onions. In a 2 quart casserole dish, layer spaghetti, half the sour cream mixture, and the meat sauce. Repeat layers. Top with parmesan. Bake at 375 degrees 25 minutes, until bubbly. Rest 10 minutes before serving.
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