Ingredients
2 cups shredded cooked chicken breasts
1 pkg. (8 oz.) Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
1.(8-12 oz. each) Cream Cheese softened
1 cup milk
1/2 tsp. garlic powder
Sprinkle of fresh parsley
12 lasagna noodles, cooked
Directions
Heat oven to 350°F. Combine chicken, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. parsley. Reserve half; mix remaining half with the chicken mixture.
Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining parsley. ENJOY :)
Ingredients
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced bacon, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping
Directions
Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the bacon in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the bacon. Season the fondue with pepper, to taste.
Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining bacon and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.
Ingredients
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Preheat the oven to 400 degrees. Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside. Heat the oil in a heavy medium skillet over medium heat. Add the bacon and saute until crisp, about 7 minutes. Transfer the bacon to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and bacon. Pour the cream mixture into the crust. Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve. ENJOY :)
Ingredients
2-3 boneless skinless chicken breast
1 box of fettuccine noodles
1 red bell pepper
1 green bell pepper
1/2 red onion
2 tbsp olive oil
2 tbsp butter
2 tsp minced garlic
2 cups of chicken stock
1 14.5 oz can of diced tomatoes
1 cup of heavy whipping cream
Red pepper, black pepper and salt to season
Parsley (optional)
Directions
Cook pasta, rinse and set aside. Heat olive oil in pot. Season chicken with seasons. Cook chicken for about 20 minutes. Remove from heat and slice into strips when cool. Add butter to pot and add peppers, onions, and garlic. Add seasons to vegetable mixture. Add tomatoes and cook for about 15 mins on low-med heat. Remove from pot. Add chicken stock and scrap the bottom of the pot well, cooking for 10 minutes. Add heavy cream and cook for 10 minutes, stirring often. Add vegetables and chicken back into the pot. Cook for 2 minutes than add noodles and stir together. Add parsley if desired. Enjoy :)
Ingredients
1 lb of ground meat
1 jar of your favorite spaghetti (mine is Cajun Power)
1 small onion
2 cups mozzarella cheese
1 box of spaghetti noodles
Directions
Preheat oven on 350 degrees. Boil noodles and set on the side. Cook ground meat well. About 10 minutes before meat is done browning add onions and continue to cook. Add jar of spaghetti. Cook spaghetti sauce for about 20 minutes on a medium fire. Mix noodles and spaghetti mixture together and place in a baking dish. Spread cheese over spaghetti and bake for 20 minutes. Enjoy :)
Ingredients
2 boneless skinless chicken breast
red pepper, black pepper, garlic powder & salt
4 tbsp. butter
3 cups of heavy cream
1 box of penne pasta
1 can of diced tomatoes (basil, oregano & garlic flavor)
parmesan cheese to sprinkle
Directions
Season chicken with salt, black pepper, red pepper and garlic powder. Melt butter in pot and add cut up chicken to brown. Remove chicken and add heavy cream. Add a sprinkle of salt, red pepper, black pepper and garlic powder. Cook for 10 minutes stirring often. Add chicken and cook for 20 minutes. In a separate pot add the can of diced tomatoes and cook for 5 minutes. Serve over pasta.
Ingredients
4 skinless chicken breast
2 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tbsp garlic minced
1 (15-ounce) can diced tomatoes (basil, oregano, and garlic flavor)
1/2 cup chicken stock
Sprinkle of parsley
Salt, pepper, and black pepper to season chicken
1 box or angel hair pasta
Directions
Season the chicken with salt, pepper, and black pepper. In a large skillet, heat the olive oil over medium heat. Cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and cook until the peppers have browned. Add the garlic and cook for 1 minute. Add the tomatoes and scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer until the chicken is cooked through, about 30 minutes. Serve over angel hair pasta.
