Creamy Grilled Chicken Piccata

I'm back!  Wow, a lot has changed since my last post.  The biggest thing is that Hunter Edwin Tutterrow was born on June 12th!  He has been such a blessing to our lives these past four months.

My blog has always had a personal touch to it, but it is going to increase.  I want to document, for my own sake, this ever changing little boy!  So if you are here just for the recipes, feel free to scroll on down.

Hunter weighed 7lbs 11 oz and was 21 inches long.  At four months, he is 17  lbs. 3 oz. and 26 1/2 inches long!  He is absolutely precious in our eyes.  We love every minute with him!  I get to spend a lot of time with this growing boy as I have decided to stay home as my full time job.  I will still be doing PRN (as needed) work in my field of Physical Therapy occasionally.

Here is a look at my growing angel!

Creamy Grilled Chicken Piccata
Source:  Modified from the Plain Chicken blog http://www.plainchicken.com/2010/08/creamy-grilled-chicken-piccata.html

Ingredients:

Chicken

• Juice of 1 lemon
• 3 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. basil
• 2 chicken breasts

Pasta

• 2 cups of penne pasta (I used GF macaroni  noodles)
• 2 Tbsp. butter
• Juice of 2 lemons
• 1 Tbsp. minced garlic
• 1/2 cup of half and half or heavy cream
• 2 tsp. dried basil
• 2 Tbsp. capers (I omitted because my picky husband doesn't like them:))
• 1/2 cup of grated Parmesan cheese

Directions:

Combine the first 6 ingredients.  Place in a ziplock bag with the chicken and marinate all day or overnight.  When you are ready to prepare dinner, grill chicken until cooked.

While the chicken is grilling prepare the pasta.  Cook the pasta according to the package directions.  Melt butter over medium heat in the same pan you cooked the pasta.  Whisk in garlic and lemon juice.  Pour in half and half or cream and cook until hot.  Add some salt and pepper to taste. Next, add the cheese, basil, and capers.  Heat until cheese is melted.  

Toss in pasta and top with grilled chicken and Parmesan.  Enjoy! 

Spinach Lasagna

Last month we had a lot of things to cook for.  Our sweet friends, Scott and Katie, had their little boy Mason, a dear friend lost his mom, and I was going out of town and the hubby needed to be fed.  So I figured I would go ahead and pre-make three spinach lasagnas.  It was super easy to throw them together and pop them in the freezer until I was ready to cook them.  

Overall this is a great time saver.  If you are making a dish for a friend, go ahead and cook one for yourself too!

Little Mason is so sweet and precious.  I was grateful for all the time we got to spend with him and his wonderful family!

My hubby looks like a natural

Big yawn!

Mason says, "Oh dear, another admirer."

"I'm tired."

Proud dad, Scott!

This recipe is from my wonderful mother-in-law.  I tried one batch with gluten free noodles.  Not good!  Maybe I will try a different brand next time.  My picky husband was a trooper and ate maybe two servings of it, but decided he really didn't like the gluten free noodles either.  The regular noodles got great reviews by everyone who tried it!

Spinach Lasagna

Source:  My mother-in law 

Ingredients:

• 1 box of oven ready lasagna noodles
• 1 jar spaghetti sauce
• 1 15 oz. container of Ricotta cheese
• Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 boxes frozen cream spinach (cooked to package instructions-I did it in the microwave)

Directions:

In a 9x13 pan layer with sauce on the bottom, noodles, ricotta cheese, spinach, mozzarella cheese, and continue with the layers until you run out of ingredients or fill up your pan.  Top with Parmesan cheese.  Cover and bake at 375 degrees for 30 minutes.  Uncover and bake for 15 minutes.  Let sit 10-15 minutes.  

Shrimp Pasta

Alex and I ran the Peachtree Road Race for the second time this year, along with the Johnson's.  We are always motivated at the beginning of spring to run.  The temperature is great and we are looking to get in shape for the summer.  As you know, living in Georgia, spring does not last long.  Before you know it the humidity and high temperatures have set in.  Last year, this caused us to slack on our training.  I didn't have any lofty goals, just to finish!  

Lauren and I, almost at the finish line!

Jon, Lauren, Me, and Alex 2010

The Peachtree is a sentimental race for our family.  Alex's father passed away from a heart attack while running it in 1993.  He collapsed in front of Shepherd Spinal Center from sudden cardiac arrest.  Alex wears a bandanna each year that he leaves as a memorial to his dad in front of Shepherd.  

We were so proud of finishing our first 10K.

This year, I wanted to beat last years time.  If you knew my time you would realize that should not be too hard.   In an attempt to train better I had to turn to the dreaded treadmill.  It was just too hot to train outside.  

As much as I dreaded the treadmill initially, I became quite fond of it by the end.  I found that I could change up my pace which made the time fly by.  I also had plenty of other gym attendees to keep me distracted.  Plus, there is nothing like my amazing husband on the treadmill beside me to keep me going.  (I am just a "little" bit competitive.)

It definitely helped me improve my time by 9 minutes.

The crew again in 2011

Luckily, we were able to start in an earlier wave this year.  I hope as our times get better each year so will our  waves.  It made a huge difference to start earlier.  The sun was out of control by the end of the race.

All by myself this year

Sadly, Alex and I never get a picture together.  That should be our goal next year.

Our pre-race dinner was delicious!  It was super easy to make.  I found this one on Betsy's blog.  Enjoy!

Shrimp Pasta

Ingredients:

·                     1 pound shrimp, peeled & deveined

·                     2 teaspoons Emeril's essence seasoning

·                     1/2 box linguine (I think I used a whole box because I used regular spaghetti noodles, it is hard to find gluten free linguine noodles)

·                     2 tablespoons olive oil

·                     2 tablespoons butter

·                     3 cloves minced garlic

·                     1/2 cup dry white wine

·                     Juice of 1 lemon

·                     salt & pepper to taste

·                     1/2 teaspoon crushed red pepper

·                     2 tablespoons chopped parsley

·                     shredded parmesan for topping

Directions:

In a medium mixing bowl, toss shrimp with Emeril's essence seasoning & set aside.

Bring a large pot of salted water to a boil & cook pasta per instructions.

While the pasta is cooking, in a large skillet on medium heat add 2 tablespoons olive oil and butter.  Melt butter. Add shrimp and cook for approx. 5 minutes, or until pink throughout.  Add garlic and cook for 1 minute. Add wine and lemon juice.  Cook for 2 minutes. Season shrimp with salt and pepper per taste.

When pasta is cooked to al dente, drain pasta and reserve 1/2 cup cooking water.  Add pasta, cooking water, and crushed red pepper to shrimp.  Toss and cook for 2 minutes on low heat.

Toss with chopped parsley, top with shredded Parmesan. 

  

Italian Pasta Casserole

I miss Mexico!  I loved how wherever we walked we always saw animals.  I think over half of my 150 pictures were of animals.  They are beautiful and I loved hearing them while we were lying in bed in the morning. 

Iguanas are everywhere sunbathing.

Peacocks were everywhere too.  This one gave us the full show from feathers down to his back view and then he twirled around like he was showing off.

I did not love hearing the Howler Monkeys while I slept.  The first morning I woke up at 3AM having no clue what that noise was outside.  It sounded like a lion roar.  (Not that I have ever heard a lion roar in real life.)  Apparently these little guys (they sound big) come out late at night and early morning.  They don't enjoy our company during the day.  As soon as I realized there were monkeys I made it my mission to see them before our trip came to an end.  Our third day at the resort we got to see them.  We just left our room and were headed to dinner when we heard their howl.  We saw some people gathered around an area taking pictures so I ran over.  Sure enough there were about five up in a tree.  They were crazy, jumping around and pulling off branches.  They looked like they were having a party.  It made my day and trip!

It is hard to see them with the sun in the background, but there are two in this shot. 

I might be small, but I am loud when I jump!

Our first night at dinner (Monkey arm shot (ha ha))

We all went into the town of Playa Del Carmen one night to explore the local environment.  We also wanted some truly authentic food while in Mexico.  There were all sorts of people on the streets providing entertainment.  The first thing we stumbled upon was a man with two spider monkeys.  We were so excited.  The guy wanted you to pay him to take pictures with the monkeys which we were happy to do!  Alex said that was the best experience of his life.  Not sure I would say that, but it was definitely fun!

Look at that big smile!

That monkey was ready to move on to the next person...ME!

I was so afraid it was going to go to the bathroom on my head!

Mary and Mark with the monkeys.  I love Mary's face in this one because she has no clue what is happening on her head.  

Back to food.  This was an easy dish to throw together.  Took a little while to cook, but it is nice because you make your own spaghetti sauce so you know it is fresh.

I used brown rice pasta in this dish and it tasted great.  Way healthier than normal pasta.  Great served with a salad.

Pasta Casserole

Source:  Annie's Eats

Ingredients:

• 1 lb. ground beef
• 1 6 oz. can tomato paste
• 1 15 oz. can tomato sauce (great bulk buy at Sam's)
• 1 tsp. sugar
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• Kosher salt to taste
• 1/3 cup water
• 1 lb. penne pasta
• 1 cup sour cream
• 4 oz. cream cheese, softened
• 1 large egg
• 1/2 cup chopped green onions
• 4 oz. mozzarella cheese, shredded

Directions:

Cook ground beef over medium heat until no longer pink.  Drain excess fat.  Return to pan.  Add tomato paste, tomato sauce, sugar, basil, oregano, salt to taste, and water.  Reduce the heat to a simmer and let cook for 15-20 minutes.

Meanwhile, cook pasta according to directions.  Drain well and set aside.

Preheat oven to 375 degrees.  Spray 9x13 baking dish with cooking spray.

In a bowl, combine the sour cream, cream cheese, and egg.  Stir until well blended.  Add green onions and stir.

To assemble, spread a very thin layer of sauce on bottom of baking dish.  Next, add half of the pasta.  Spread half of the cream cheese mixture over pasta, then top with half of the remaining sauce.  Repeat with pasta, cream cheese mixture, and remaining sauce.  Spring shredded mozzarella evenly over the top.

Bake for 30 minutes or until cheese is bubbling and browned. 

Let it cool for 5 minutes before serving.  Enjoy!

Mexican Mac 'n Cheese

How could I resist this recipe!  A Mexican twist on any recipe should be excellent.

This was super easy to make and had a great flavor.  It makes a ton so get ready for leftovers too.  I think I might actually have to freeze some since we have so much.

I served it with a simple salad.

My allergies have really kicked in this week with the warm weather.  That means I haven't been exercising like I should because I just feel drained.  Hopefully my body will adjust and I can get back out there this weekend.  Any tips of what you do when your feeling a little sluggish and do not want to exercise?

Hope you enjoy the recipe.

Taco Mac
Source:  Adapted from annies-eats.net

Ingredients:

• 1 lb. lean ground beef
• 8 oz. dry pasta (gluten free)
• 1 onion, chopped
• 1 garlic clove, minced
• 1-14 oz. can of diced tomatoes
• 4 tbsp. taco seasoning
• 3 oz. cream cheese
• 1/2 cup sour cream
• Salt and Pepper to taste
• Shredded cheddar cheese for topping

Directions:

Bring a pot of water to a boil for pasta.  Cook pasta according to package directions.  Scoop out a 1/2 cup of pasta water before draining.  Set aside.

While pasta is cooking, in a large skillet cook ground beef over medium high heat.  When beef is almost cooked through add chopped onions.  Cook until translucent and beef is done.  Next, add minced garlic.  Cook ~30 sec. or until fragrant.  Mix in tomatoes and taco seasoning.  Cook for 5 minutes over medium heat.    Stir in cooked pasta, cream cheese, sour cream, and reserved pasta water.  Stir until cream cheese is melted and sauce is well mixed.  Add salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce sauce.  Top with shredded cheddar cheese and cilantro (I forgot this part:).  

Bacon and Parmesan Pasta

This was another "snow meal" that we made while stuck at home this week.  It was super fast and easy to throw together.

We both thought that the original recipe was a little bland.  My suggestion, definitely add some garlic.  Sautee it in a pan and add it to the final mixture.  I topped mine with a few more red pepper flakes because I like some heat.  Since we did not originally add garlic I sprinkled some garlic salt on top and it was perfect!

I made this with some brown rice pasta I found at Trader Joe's.  I thought it tasted great, unlike some of the other rice pastas we have tried.  Rice pasta typically doesn't hold up as well as regular or other gluten free pastas.  Alex didn't love the texture of the rice pasta.  We also did not have heavy cream so I used half and half.

This is not the healthiest recipe, but it is very satisfying.  We steamed some fresh broccoli, topped it with lemon zest, lemon juice, and a little olive oil for a healthy side dish.

Bacon Parmesan Pasta
Source:  Adapted from Pioneer Woman's Tasty Kitchen
Ingredients:

• 1 lb. bacon
• 1/4 tsp. crushed red pepper flakes
• 1 lb. rigatoni or penne pasta
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/4 cup grated parmesan cheese (I only had shredded on hand)
• 2 whole eggs
• 1/4 tsp ground pepper
• 1 garlic clove minced

Directions:

Cook pasta according to package directions.

Cook the bacon per package instructions.  When the bacon is almost complete, sprinkle with red pepper flakes.  Transfer to a plate to cool.  

My addition:  sautee garlic for 30 seconds and set aside.

Place cream and cream cheese in a sauce pan.  Heat over low until cream cheese is melted.  Remove from heat.  Add parmesan cheese, egg, pepper, and garlic and whisk until blended.  (Don't worry the heat from the pasta cooks the egg).

Drain the pasta and immediately mix with sauce and bacon.  Stir and serve.

Again, I topped with more shredded parmesan and red pepper flakes.

Penne Alla Betsy

Welcome to my first blog posting!  I have been holding out on getting a good picture of one of my dishes.  I finally realized if that is what I am waiting for then I will never post my first dish.

We have made this recipe a few times now and absolutely love it.  I can't take much credit for cooking it this time around.  I came home late from work earlier this week to find my amazing husband put it all together along with a glass of red wine!  I am one lucky girl.

This dish is super easy.  It comes from one of my favorite cookbooks the Pioneer Woman Cooks.  I frequently turn to her website and cookbook for recipe ideas.

Alex forgot to put in the white wine and it still tasted okay, but I definitely think it adds a nice flavor.  I prefer to use fresh herbs, but this was the only thing that called for fresh basil this week so I used dry instead.  Just make sure to look up the conversion so you do not use too much!

I am gluten free so I used a pasta that does not contain any wheat flour.  This time we used a new brand of gluten free pasta and unfortunately Alex threw away the bag before I had a chance to see the name.  It was delicious.  You would not have known the difference.  There are rice based gluten free pastas that are not my favorite, but will do if that is all you have.  My go to brand is Quinoa.  It is in a teal box.  I have found it at Kroger and Whole Foods.  My husband loves it and says it tastes like "normal" pasta.

Hope you enjoy!

Penne Alla Betsy
From:  The Pioneer Woman Cooks
Serves:  4-6

1 pound penne pasta
1 pound of large shrimp (I used jumbo because that is what we had in the freezer)
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped (we always throw in a little extra because we love garlic)
1/2 cup dry white wine (optional)
one 14.5 ounce can tomato sauce
1 cup heavy cream
1/4 cup chopped flat leaf parsley (we omitted this too because we did not have any fresh on hand)
6 basil leaves, cut
Salt and pepper to taste

Cook pasta according to directions (al dente).  Add a little salt to the water while bringing to a boil.  Drain pasta and set aside.

Peel and devein shrimp if they are not already.  Rinse under cold water.

In a small skillet, over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil.  When the pan is hot add the shrimp.  Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes.  Remove to a plate and allow to cool slightly.

In a large skillet, over medium heat, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil.  Add the garlic and onion.  Stir occasionally until the onion is translucent, about 3 minutes.  Pour wine into the pan.  Stir and allow to evaporate, about 45 seconds.    Next pour in the tomato sauce and stir to combine. Reduce the heat to low.  Pour in the cream and stir well to combine.  Reduce heat to a simmer.

Add the shrimp to the sauce and stir gently.  Next add the basil and parsley and stir.  Finally, add the pasta and combine.

If the sauce is too thick you can thin it with a little bit of milk.

Great with a salad, bread, or by itself.