UPDATE

I can't believe it's been almost a month since I have blogged. Since I have blogged last, I have had the flu, then Ashley got the flu, then once we recovered from that, it was time to start focusing on Easter. Then I came down with a horrible cold. I am finally feeling better, and ready to do some cooking and blogging. I did do A LOT of blog surfing while I was sick, and now have a new stack of recipes I want to try. LOL I am going to try and post all the recipes I have cooked in the past couple of weeks that I want to share with everyone.

MENU FOR THE WEEK OF 4/26/09 THRU 5/2/09

Crockpot London Broil
Green Salad with Blue Cheese Dressing
Garlic Bread

Lemon Herb Tilapia with Zucchini Packets
Brown Rice

Stuffed Chicken Breast with Enchilada Sauce
Spanish Rice
Green Salad with Jalapeño Ranch

BBQ Ribs
Garlic Mash Potatoes
Cole Slaw

General Tso’s Chicken
Brown Rice
Asian Salad

Chile Spaghetti
Garlic Bread

BBQ Steak
Fresh Corn on the Cob
Bake Potato

GARLIC CHICKEN PASTA WITH SPINACH

Light and healthful, as far as pasta dishes go, this recipe is packed with flavor and makes for a very satisfying meal. I served this with garlic bread and a Cesar salad. A major plus with this meal is it is made start to finish in thirty minutes or less. Love that. I have to mention here that I am also heartily in love with the garlic/lemon/basil combination. Delicious!!!Garlic Chicken Pasta with Spinach adapted from My Kitchen Café

GARLIC CHICKEN PASTA
WITH SPINACH

Ingredients
6 garlic cloves, minced
¼ teaspoon red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)
6 tablespoons olive oil
3 to 4 boneless, skinless chicken breast
Salt and pepper to taste
1 pound penne pasta
1 6 ounce bag baby spinach
½ cup chopped fresh basil or 1 Tablespoon dried
6 tablespoon juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

MEXICAN PIZZA

I got this recipe from Blogchef.net. This recipe is great because you can add or take away as many ingredients as you want. I serve this with a green salad with Jalapeno Ranch dressing.

Mexican Pizza

Ingredients:
1 lb. ground beef
1 package taco seasoning
8 small flour tortillas
2 tablespoons water
1 16 ounce can refried beans
2/3 cup mild salsa
2 cups Colby jack cheese
¼ cup tomato (diced)
½ cup green onion (chopped)
Oil (for frying)

Directions
With your hands mix together ground beef, taco seasoning and water. In a large skillet brown ground beef over medium heat for 5 -6 minutes. Break up the beef into small pieces with a spatula while cooking. Set aside.

Add oil to a medium frying pan. Heat to medium-high and fry tortillas one by one for 10 to 15 seconds (or until browned) on each side. Be sure to pop any bubbles that form while cooking. You want to keep the tortillas as flat as possible. Remove from pan and drain on paper towels.

Warm refried beans and pre-heat the oven to 400 degrees. Stack each pizza by first spreading a layer of refried beans, then a layer of meat followed by a layer of salsa. Now stack another tortilla on top. Stack cheese on top of that followed by tomatoes and green onions. Repeat until all pizzas are stacked.

Place on a baking sheet and put into the oven. Bake on 400 for 8 minutes.

THE ULTIMATE STRAWBERRY SHORTCAKE

I made this for Easter, and everyone loved it. It's super easy, but really tastes like you worked all day on it.

Strawberry Shortcake

Ingredients
1 quart fresh strawberries (or more if you like)
½ cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 8 ounce container frozen whipped topping (I bought 2 tubs, so I had enough to top the shortcake with whipped topping)
1 14 ounce angel food cake, cut into cubes (I buy the cake already made)

Directions
Wash, stem and cut strawberries in half.
Add sugar; toss to mix well and chill.
Beat cream cheese and powdered sugar well.
Fold in whipped topping and cake cubes.
Spread cake into a ungreased 13 x 9 dish.
Cover and chill for at least 2 hours.
Cut cake into squares; top with strawberries

TUNA NOODLE CASSEROLE

This recipe is from Christie Golden. It was handed down to her from her Grandmother. I am not a casserole person at all, but once I tasted this casserole I knew I had to add it to my collection of recipes. The only thing I do differently is I may add some frozen peas, or asparagus to it. It makes a lot, but it freezes great.

Tuna Casserole

Ingredients
1 lb to 1 ½ lb. box of Elbow Macaroni
2 cans of Cream of Chicken Soup
2 cans of Cream of Celery Soup
3 cans Tuna, drained
1 to 1 ½ onion, diced
1 whole stalk of celery hearts, diced
2 lb. block Cheddar Cheese - Grated- Save some to put on the top of the casserole.
Johnny’s seasoning to taste
Pepper to taste

Directions
Cook macaroni to just al dente. Rinse really well in cold water. Cut onion and celery place in a glass bowl with plastic wrap, place in microwave for 2 minutes, then stir and microwave for one more minute. Mix in all ingredients together in a very large bowl (remember to save some cheese for the top). Add macaroni, onions, and celery and mix well. Put in casserole pan or pans that have been sprayed with non-stick spray. Top with remaining cheese.

Bake at 350 covered for 30 minutes then remove cover and continue to cook until hot and bubbly. I like to then turn on my broiler on low, and cook until the top is nice a brown and crispy. The cooking time will vary on the size of your casserole, and whether you are cooking this right away or cold.

CHICKEN WITH SPAGHETTI AND SUMMER SQUASH

This is one of my favorite summer recipes. I just couldn't wait any longer to make it. I usually double this recipe, because I love the leftovers so much.

Serves 4

Chicken with Spaghetti and Summer Squash

Ingredients
Spaghetti – half a box, about 6 to 8 oz.
Olive oil
½ onion, chopped
3 cloves of garlic, minced – I like to use 4 to 5
1 pound skinless, boneless chicken thighs, cut into 1 inch chunks, I used 2 chicken breast
1 yellow summer squash, halved lengthwise and cut into ½ inch-thick pieces
1 red bell pepper, cut into ½ inch chunks
¾ teaspoon dried sage
1 1/2 cups diced plum tomatoes
1 to 2 Tablespoon red wine vinegar – add to taste, I like about 3 to 4 Tablespoons.
Salt
Pepper

Red pepper flakes to taste
Grated Parmesan cheese

Directions
In a large skillet, heat the oil until hot but not smoking over low heat. Add the onions, and cook, for about 3 minutes. Add your garlic, stirring frequently, until fragrant, about 30 seconds. Increase the heat to medium; add the chicken, and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.

Add the squash, bell pepper, and sage and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, vinegar, salt, and pepper. Cook until the chicken is cooked through and the vegetables are tender, about 5 minutes.

Drain pasta, keeping it in hot pot for about one minute. Stir in chicken mixer, and serve in pasta bowls with freshly grated parmesan cheese.