Three-Vegetable Gnocchi in Olive Oil with Pesto Gouda Cheese

ONE.

TWO.

THREE.

FOUR.

Yes, that's right. This is my FOURTH gnocchi post.

I.Cannot.Help.It. It's my absolute FAVORITE pasta dish. It's definitely a winter comfort food for me.

Plus, it's super, super fast and easy and full of delicious carb-loaded pasta pillows and so, so, so, darn tasty!

Sorry. I had a moment there.

I also had a moment a month ago while at Trader Joe's with my best friend when I came across this beauty. Gnocchi was the first thing that came to mind. How GOOD would this be on my gnocchi?!?!

Of course, as soon as I arrived home I made this immediately with whatever vegetables I had at arm's length. While eating it for dinner, I was thinking about how much I was going to enjoy this meal as my next two lunches for work. And then Mr. B came into the kitchen. "Where's my dinner?" Through a mouthful of pesto-Gouda-covered pillow-y pasta I informed him his dinner was currently a pizza heating in the oven. (<--- also a Trader Joe's purchase)

"Oh."

And then he ate the rest of my gnocchi while he waited for his pizza.

"Ummm....babe, you don't like gnocchi," I said trying to hide my disappointment as I watched my work lunches disappear.

"I know. But this is good."

Three-Vegetable Gnocchi in Olive Oil with Pesto Gouda Cheese

*Serves 2-4

1 (16-oz) pkg gnocchi
1/2 - 1 c low-sodium vegetable broth
1 pint cherry tomatoes, halved
1 large zucchini, thinly sliced
1 c corn
extra virgin olive oil, for drizzle
salt and pepper, to taste
1 c freshly grated pesto Gouda cheese

Cook gnocchi according to package directions, but slightly under cook. Meanwhile, heat a large pan over medium-high heat. Toss in the sliced zucchini, followed by the vegetable broth and saute 5-8 minutes. (Start with 1/2 c of broth and add more if pan becomes too dry.) Add in corn and chopped tomatoes, saute another 3-5 minutes; turn off heat. Once cooked, drain pasta and add to pan with vegetables. Drizzle on a bit of olive oil, just enough to coat pasta and vegetables. (The pan should be somewhat dry; you don't need pools of oil in the pan.) Sprinkle on salt and pepper to taste. While still hot, grate pesto Gouda cheese over top.

Eat the entire pan before anybody else knows you made it.

With Love and God Bless,
Brindi

Re-Visited: Cooking Club #7

[Original post date Nov. 2011. --Updated 9/15/14: original, but separate, content, with updated photos and/or more details, if available.] 


---> Cooking Club is coming up soon, and now that I'm blogging, I want to share these moments but I thought I should play catch-up first. So without further ado, here (and in other posts) is what we've been up to. Enjoy!

#7 January: Pasta

The Menu:
Blue Cheese Gnocchi
Chicken Paprikash
Pesto Chicken Pasta
Rice Noodles with Pork
Garlic-Based Red Sauce with Homemade Linguine
Shrimp/Chicken Pasta
Ham and Cheesy Mac

Someone decided pasta would be a great theme for this month's Cooking Club. And I agreed. Like, two hands up agreed.

Now that we have Andrew back, we lost Jessica's sister. She apparently wasn't as enthused about cooking as one needs to be for Cooking Club. (Cough, I'm sure it had nothing to do with last month's 9-hour cookie disaster baking, cough.)

Mmm. Pasta. I LOVE pasta. There are so many ways to eat pasta. But I definitely wanted to try something new. Gnocchi sounded amazing and I've always wanted to try it. So I thought, what's better than trying gnocchi first-hand homemade?

I went to my trusty over-the-top-fancy recipe book, The 1,000 Best Recipes, which I bought for my husband (then boyfriend at the time) when he first moved into his own apartment. I thought he might learn to cook, more so than the freezer-to-oven meals, and pork chops and a can of green beans. He took one look at this cookbook and tossed it aside (more like heaved it aside; this book is ridiculous). He prefers simpler meals, not ones with fancy ingredients and multiple steps. (Although he did brave this cookbook to make this chicken in a paprika and mushroom sauce, check out this post for the recipe, ...it is to die for. But that's it. He won't try any other recipes.)

Anyhoo, when I saw these beautiful pasta pillows drowning in a white cheese sauce, I was a goner. I didn't need to look any further. Nothing else would satisfy. I counted the days until our next meeting so I could make this amazing dish.

And it did not disappoint.

Oh, and this is such a simple recipe. Only five ingredients total in the entire dish! Potatoes and flour are all you need to make this tasty gnocchi.

Yet, I had no idea that making gnocchi from scratch would be so time consuming, and did I forget to mention a MESS! (I've never made any form of pasta from scratch, and Jessica did warn me it was messy. Uh, understatement.)

But it was so worth it. I'd stop writing this post right now just to get my hands caked with flour and potatoes in order to taste one sweet pillow-y gnocchi. Maybe I should add this to our dinner menu for next week....

However, this dish did require some patience. That yummy sauce up there eventually thickens upon standing and oh.my.goodness. Holy frijoles. (I can't wait to see Puss in Boots. That cat cracks me up.)

I think I have a new pasta favorite. Move over lasagna. My palate is too mature for you.

Oh, and a whole meal with tons of carbs...yeah, we didn't think this one through. We were stuffed and miserable by the end, but quite enlightened and satisfied.


Blue Cheese Sauce
*from The 1,000 Best Recipes

Serves 4 (with salad, but if not I could devour half myself)

10 oz cream [I used canned evaporated milk, plus 1 1/2 t xanthan gum to thicken]
4 oz Gorgonzola cheese, crumbled
2 Tbsp chopped fresh chives, chopped
gnocchi, homemade or cooked according to package directions

In a small pan, bring cream to a boil. Boil rapidly, stirring constantly, about 5 minutes, or until reduced by one third. Remove from heat and stir in cheese. Season with salt and pepper, and pour over gnocchi. Scatter chives over top and serve immediately. ****I never use all of the cream called for. Place leftovers in container and store in fridge, using with other pasta, like linguine....yum.

If you have the time and ambition, make the gnocchi yourself. For a quicker version, pick up some while you're at the store. Hurry home and make this sauce!

Includes gnocchi and all of cream:
Nutritional Information per serving from cookbook
650 calories, 44 fat, 20 protein, 1.5 fiber

Nutritional Information per serving (with my adaption)
296 calories, 6 fat, 45 carbs, 14 protein, 4 fiber, 9 sugar

*I hope you enjoyed these Cooking Club snippets. There are many more to come as I try to play catch-up before this month's meeting. I hope these themes, and even Cooking Club itself, inspire you to gather with your friends and family in the kitchen, and make sweet moments (and delicious food) of your own.

**I've only included the recipes to the dishes I made. Only because I'm unsure of where everyone got theirs...and hey, we gotta give credit where credit is due. If you have any questions about the other dishes, I'll ask the other members where they got their recipes and pass it along!

Check out our previous meetings!
Cooking Club #1-4
Cooking Club #5
Cooking Club #6

[Update: Previous Cooking Club links have been updated, as well as the cookbook link on Amazon. More pictures coming, and the nutritional information has been updated. This is sort of perfect timing since, it's National Linguine Day. Get in your kitchen and make some homemade goodness!]

With Love and God Bless,
Brindi

Re-Visited: Cooking Club #3

[Original post date Nov. 2011. --Updated 8/18/14: original, but separate, content, with updated photos and/or more details, if available.]


---> Cooking Club is coming up soon, and now that I'm blogging, I want to share these moments but I thought I should play catch-up first. So without further ado, here (and in more posts to come) is what we've been up to. Enjoy!

#3 September: Ingredient Apple

The Menu:

           Main Course

Braised Pork and Apple Stew

Israeli Couscous with Apples, Cranberries and Herbs

Mango Apple Curry      
           Desserts

French Apple Tart

Spiced Apple Stir-Fry

Look at that tasty fall stew. Yum-0

Cooking Club is expanding! Our new member is actually Jessica's boyfriend and a fellow co-worker. Welcome, Andrew!

It was Jenny's turn to decide on a theme and she chose apples (because of their abundance lately), which means we must have that ingredient somewhere in our recipe. This month I chose to make Giada's  Israeli Couscous with Apples, Cranberries and Herbs and Spiced Apple Stir-Fry (<--- not sure where I found this recipe; it was just on a piece of scrap paper, hiding in my box of to-make-soon dishes). I couldn't decide which one I wanted to make, so I brought both.

Check out my new apron!

You have to make this couscous. Please make this, you will be so happy you did. Seriously. This was my first time ever eating this new food, and now I'd eat it every day if I could.  Actually, I enjoyed this recipe so much that I make it about three times a month. Everyone loved it; so the next time I made it, I brought it to work to share with my co-workers. A tiny mistake on my part. They all love it so much, that now if they find out I made some and didn't bring it in they give me a hard time. It's so good I don't even want to share. haha. I want to keep it all to myself. And every time I make this dish, I thank the Lord that Mr. B isn't into trying new foods.

The funny thing is, my best friend Jessica, not the co-worker and Cooking Club member, my other Jessica (I know, it's hard to keep up sometimes), called me up a week after I made this at our meeting. She was going on and on about this couscous recipe she recently made and just knew that I would love. After she finished describing it, I realized it was the same recipe.

Yes, my friends, it is that good.

It's so good that it's listed on the menu for my last meal ever. (You know, the question: What would you eat if it was your last meal?) Yes, I must have this.

Anyhoo, having another member in the kitchen was fun and a new learning experience all over again. I love learning about people and what they bring to the table, literally. This was another great meeting, and next to my couscous, Jenny's Braised Pork and Apple Stew was killer. However, my second dish, Spiced Apple Stir-Fry was quite tasty, and I'd love to have this every time I eat vanilla ice cream. [Actually, this is fantastic on top of a bowl of plain Greek yogurt and sprinkled with sliced almonds. I think it gives Chobani a run for its money. The perfect healthy dessert.]

Spiced Apple Stir-Fry

Serves 4-5

3 medium Granny Smith apples, peeled, cored and sliced (or any favorite apple will work. Also, peeling is optional. I like the texture, so I leave it on.)
1 tsp grated fresh ginger (if you don't have, ground works just as well)
1/3 c sugar <--- taste your apples! I rarely use this much sugar, probably less than half. The apples lend enough sugar themselves.
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp cloves
1/3 c apple cider
1 tsp cornstarch
2 Tbsp butter <--- I use coconut oil, and I think it's even better, more flavor.

Cut stacked apple slices into fourths; set aside. In a small bowl, mix together sugar and spices; set aside. In a separate bowl, whisk cider with cornstarch; set aside. In a skillet over medium heat, melt butter. Add apple slices and ginger and stir-fry, about 2 minutes. Stir in sugar-spice mixture and stir-fry another 2 minutes. Stir in cider mixture and cook, stirring constantly, until it comes to a boil and is slightly thickened. Serve warm over vanilla ice cream.

[I apologize for not being able to provide a photo along with this recipe. It was so good, by the time we finished filling our bellies there wasn't any left to photograph.] <--- Feast your eyes on the beautiful caramelization splendor. It tastes just as wonderful as it looks.

*I hope you enjoyed these Cooking Club snippets. There are many more to come as I try to play catch-up before this month's meeting. I hope these themes, and even Cooking Club itself, inspire you to gather with your friends and family in the kitchen, and make sweet moments (and delicious food) of your own.

**I've only included the recipes to the dishes I made. Only because I'm unsure of where everyone got theirs...and hey, we gotta give credit where credit is due. If you have any questions about the other dishes, I'll ask the other members where they got their recipes and pass it along!

Check out our previous meetings!
Cooking Club #1
Cooking Club #2

[Update: I've included the link to the French Apple Tart, a new photo of the pork stew from last week, which Mr. B devoured with a side of buttered noodles <--- follow the above link for that perfect fall recipe, and some heavenly dessert photos.]

With Love and God Bless,

Brindi

Creamy Pasta with Chicken and Broccoli

Nom.Nom.Nom.Nom.

I'm a pasta girl. No matter how much I try to not be a pasta girl, you know heavy carbs and gluten and all that jazz, I can't help it. I'm a pasta girl. It's delicious. Versatile. Quick. Easily feeds a crowd. Cheap. Did I mention it was delicious?

However, when asked my favorite ethnic food I always answer Mexican. I guess I'm also a taco and nachos girl. Oh, and we love fajitas over here! I'd say we have Italian night just as often as Mexican night. But we're talking noodle, right now. And quick week-night dinners. And, my friends, this one is a no-brainer. It's simple. It's versatile. It's cheap. It can feed a crowd.

Folks, it's pasta.

Sprinkled with protein and greens.

Creamy Pasta with Chicken and Broccoli
Serves 6

3 c pasta (any type would work)
4 c broccoli, chopped
3 Tbsp Italian or vinaigrette dressing
3 small boneless, skinless chicken breasts, halved
garlic, minced
2 c favorite marinara sauce
2-3 Mini Babybel single cheese rounds, cubed
1/4 c Parmesan cheese, grated

Cook pasta according to package directions, adding broccoli to cooking water during the last 3 minutes. Meanwhile, heat dressing in large pan on med-high heat. Add chicken and garlic; cook 5 minutes. Turn chicken over; continue to cook for another 5 minutes until chicken is cooked through. Drain pasta mix; return to pan and set aside. Add marinara and cubed cheese to chicken skillet; cook on med-low 2-3 minutes or until cheese is completely melted, mixture is well blended and chicken is coated, stirring occasionally. Remove chicken from skillet and keep warm. Add pasta and broccoli to sauce mix; mix well. When ready to serve, plate pasta with sliced chicken on top, and sprinkled with Parmesan cheese.

With Love and God Bless,
Brindi

Week-Night Turkey Skillet

Let's be honest. I love food and I love cooking. I love cooking and baking for others to enjoy. However, by the time Wednesday rolls around and I come home from working all day, the last thing I want to do is cook. And eating out is not an option. Mr. B and I hardly ever eat out, and when we do it's usually planned, when we're off, and certainly not fast food. So mid-week dinners out are not for us, which means I'm digging through my brain during my drive home trying to think up something quick for dinner. I have a few trusty favorites, like breakfast, tacos/nachos, sandwiches (BLTs and grilled cheeses), snack plate and salads, or leftovers.

But lately, we've been enjoying my throw-whatever-I-can-find-or-needs-to-be-used-because-it's-dying-in-the-fridge turkey skillet. Y'all these one skillet dinners were a staple in my house growing up. Grandma Barb loves throwing everything in one pan to quickly feed a bunch of hangry people. Which is who I'm sure Mama got it from. And now I'm throwing everything in one pan to quickly feed my hangry husband. This turkey skillet is perfect because I toss in whatever vegetables I have on hand, which usually consists of a plethora of bell peppers, onions, and mushrooms. Also, it helps me to rid my pantry of the few bags of pasta that have barely enough pasta to make anything. And who doesn't have canned diced tomatoes on hand? (Aunt Joann, don't answer that!) Okay, most of us have canned diced tomatoes on hand. Most of us like tomatoes.

Mmmm....toss it all in a pan (and, if you're feeling up to more chopping, along with a salad) and very soon you'll have a very satisfied belly and husband.

Turkey Skillet
Serves 4-6

1 lb ground turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
1 c chopped mushrooms
1 c small pasta
1.5 cans diced tomatoes, slightly drained
1/2 T garlic powder

In large skillet, brown turkey along with chopped veggies. Stir in garlic powder. (Feel free to throw in whatever veggies you have on hand that need used.*) Meanwhile, cook pasta in boiling water. Add diced tomatoes to meat mixture. Stir, and once simmering slightly, add cooked pasta. Simmer another few minutes until liquid is absorbed. Serve immediately. Sprinkling with cheese is optional...although it doesn't need it really. This quick week-night dinner is quite tasty.

*If adding more veggies then called for, add more diced tomatoes.

Nutritional Information
Per serving for 6: 223 calories, 7 fat, 22 protein, 2 fiber, 5 sugar

This meal is even faster if you have any leftover plain cooked pasta stowed away in the fridge from earlier in the week. Or if you have a container of veggies already chopped hiding somewhere in your fridge. Enjoy!

With Love and God Bless,
Brindi

Gnocchi Is My Favorite

I.cannot.get.enough.

When I discovered this tasty little gem about four years ago with this fantastic blue cheese sauce (click the link and scroll down that post to #7 January-Pasta for the recipe), all other pasta went out the window.

Potatoes and flour. The perfect combination of carbs and starch. YUM.

I can eat gnocchi any way except with marinara. I'm not sure why this is, but I don't like it. Browned butter, pesto, melted goat cheese, a little cream, and even plain, straight out of the boiling water, are all perfectly acceptable. I could eat gnocchi every day. However, Mr. B could take it or leave it. A few weeks ago when I made gnocchi with a little bit of browned butter and a sprinkle of cheese alongside some roasted zucchini, he said he preferred a little more sauce and cheese with his pasta. Last week I made him spaghetti and me this beautiful pesto gnocchi dish. Guess who gobbled up all my leftovers, preferring my gnocchi over his sauced and cheesed spaghetti?

I enjoy gnocchi tremendously because it's very versatile, it cooks up in just a few minutes, and it is actually quite easy and quick to make a batch of homemade gnocchi. But the packaged gnocchi makes for a very quick mid-week dinner. (Often I make a couple homemade batches and freeze, pulling out and thawing what I need in the morning for that night's dinner.) Bonus! This meal is a great way to use up leftover roasted vegetables, not that we ever have that problem....

Gnocchi with Sauteed Squash and Brussels Sprouts

serves 4 with a side salad
(*Note: if left alone, I could and will probably eat all of it)

1 (16 oz) pkg gnocchi
3 T (+ more as needed) vegetable broth (or chicken broth)
2 cloves garlic, minced
1-2 c Brussels sprouts, chopped
1 zucchini, sliced
1 yellow squash, sliced
salt and pepper
jar of pesto (or any homemade kind you might have on hand)
2 T grated Romano cheese (optional)

In a large pot, boil water and cook gnocchi according to package directions. Meanwhile, heat a skillet over medium-high heat. Once heated, add broth along with prepared vegetables and garlic. Saute until crisp and brightened in color, about 4-5 minutes (adding broth as needed). Season veggies with salt and pepper to taste. When gnocchi is ready, scoop out of water and directly into the pan with veggies. Add a scant 1/4 c of pasta water to pan as well. Add as much or as little pesto as you'd like; a spoonful or two is probably all you'll need. Mix thoroughly until heated through. Sprinkle with Romano cheese, if desired.

With Love and God Bless,
Brindi

Our Top 10 Meals, Part 1

As new recipes grace the posts of Sweet B's Impressions, I'm sure most of you are wondering what Mr. B and I eat for dinner most nights. But I must confess. I am not a fan of the usual. I like variety and trying new dishes. So, it's quite the revolving door over here. However, we do have a few favorites, mostly because they fit in with our busy weeknight schedules, we turn to at least once a week.



And instead of overwhelming you with a bunch of recipe must-trys, I'm breaking the Top Ten into a few different posts.

*And these are in no particular order.


Baked Egg Rolls and Fried Rice

This dish makes an appearance at our dinner table probably three times a month, and that's a lot for my dinner table. (Like I said, it's a revolving door.) By the time my homemade egg rolls are coming out of the oven, my rice is ready. And it's pretty much a one pot kind of dinner. Well, one pot and one baking sheet.



And P.S. these egg rolls are better the next day, which makes for a perfect work lunch.

Baked Egg Rolls
Serves 6 (2 egg rolls each)

12 egg roll wraps
1 lb cabbage mix (coleslaw mix)
1 Tbsp soy sauce
dash of ginger
1 1/2 Tbsp water
1 Tbsp flour
1 tsp minced garlic
olive oil

Preheat oven 425 degrees. Coat baking sheet with non-stick spray; set aside. In large skillet, over medium heat, drizzle some olive oil in pan and add cabbage and garlic. Saute 5 minutes but don't let it get soggy (keep it crisp). Sprinkle on soy sauce and ginger, mix and let cool. Once cool, mix water and flour, in a small bowl, to form a paste. Dab your finger in paste and wet the top point and sides of an egg roll wrap. Add 2 tablespoons of cabbage mix to lower center of wrap. Roll up the wrap, tucking in the sides. Lay on prepared baking sheet and continue with the rest. Lightly top with non-stick spray and bake 10 minutes until starting to brown. Turn on the broiler; broil egg rolls for 2 minutes more. Serve with sweet and sour sauce. (Meanwhile, start the fried rice.)

Nutritional Information
Per egg roll: 80 Calories, 1 Fat, 14.2 Carbs, 1 Fiber, 3.4 Protein

Fried Rice
*adapted from Better Homes and Gardens New Cook Book

Serves 3-4

2 c brown rice, cooked
mushrooms, sliced
2 eggs, beaten
3 Tbsp soy sauce, divided
peas, frozen or fresh
2green onions, chopped
1 tsp sesame oil
1 tsp garlic, minced
1 Tbsp canola oil
2 c mushrooms, sliced
Carrots, celery, peas (optional)

In small bowl combine eggs and 1 Tbsp soy sauce. Heat sesame oil in the same skillet the cabbage was in for the egg rolls over medium heat. Add egg mixture and garlic, and stir to scramble. When set, remove mixture to bowl and set aside. Add canola oil to skillet. Toss in mushrooms and stir-fry 2 minutes, or until crisp tender. (At this time I would normally stir-fry sliced carrots and celery in a separate pan because Mr. B does not like these veggies in his rice and I do. If you like them, feel free to add these veggies and whatever else you like at this time.) Add cooked rice. Sprinkle with remaining 2 Tbsp soy sauce. Cook 5 more minutes until heated through. Add cooked egg mixture and green onions. Cook 2 minutes more. Serve with egg rolls. (At this time, I add peas to my portion because, you know, Mr. B....)

Nutritional Information
Per 2/3 cup: 141 Calories, 6 Fat, 18 Carbs, 2 Fiber, 5 Protein

Lemon Linguine/Pasta Primavera
I always try to limit myself to no more than two pasta dinners a week, at most. (We like our protein over here.) And if I'm running short on time, and ingredients, I throw together one of these simple pasta dishes using whatever veggies need my attention (for the primavera), and I always have lemons on hand for this light(er) linguine.

For this mouth-watering lemon pasta dish click here.



 

Nachos

Sweet B's Nachos

Of course nothing is faster than a tray of nachos. We can't even drive to a restaurant in less time than it takes to make this dinner. (And these ingredients are necessary pantry staples in my kitchen.) Toss on your favorite veggies, beans for the protein, a sprinkle of cheese, and some garnishes like plain Greek Yogurt, sliced green onions, homemade guacamole (which I always have in the freezer), or every-now-and-then sour cream. Delicioso. We usually have this dinner every other week. Sometimes we get into nacho cravings and have it every Sunday....usually during football season.



Snack Plate and a Big Chopped Salad



Hands down this is one of my favorite dinners. I LOVE a Big Chopped Salad, with all of the fixings, bring it on. I usually make this when I find our fridge jammed packed with fresh produce, usually after my weekly trip to the grocery store. After purchasing all the vegetables my bags can carry, I'm eager to taste a little bit of everything, and that's where my chopped salad comes into play. It's one simple and quick way to get a ton of tasty veggies into our bellies. Plus, it pairs well with a snack plate. If we're having a Big Chopped Salad, our snack plate consists of crackers, chopped fresh deli meat and cheese (my personal favorites are turkey and ham with Havarti and Munster), and grape tomatoes (God's candy is what I like to call them).



A Big Chopped Salad
(My must-have ingredients)

Romaine lettuce
Bell peppers
Cucumbers
Tomatoes
Hard-boiled eggs
Shredded cheddar cheese
Green onions
Sprinkle of red pepper flakes
Carrots

Get out your biggest cutting board and sharpest knife. Chop up your veggies and combine in a huge bowl; sprinkle on a dash of salt and pepper. Toss. Drizzle on your favorite dressing. (My current favorite is Honey Mustard.)

Stay tuned for the next Top Ten post! Happy eating.

With Love and God Bless,
Brindi

My Chicken Parmigiana with Pasta for One

Happy Monday!

I hope you're enjoying a fabulous start to the week. My day started off a little slower than I wanted....sleeping in until 9 AM! However, I did not get to bed until well after midnight because Mr. B got a new toy over the weekend and I was introduced to Angry Birds for the first time. (I know. I'm way behind. I'm aware.) Anyhoo, let's just say I'm obsessed, frustrated, crazy addicted.

Just like I'm addicted to this homemade marinara sauce.
I will never, not ever buy another jar of marinara sauce. This is THE sauce. Light and perfect and tasty and everything a sauce should be.

Not to mention portion controlled. I love recipes for one. I need, need them for the times when my husband wants pork chops (again) and sausage (for the third day in a row).

I've had this recipe in my repertoire for a few years now. But every time I come across it, or remember I have it, it's like a new find. A fantastically, delicious hidden treasure in my cookbook. And I'm serious. I have not bought any other sauce since this discovery. I mean it's not as quick as opening a jar and warming it on the stove, but it's close enough. The taste is worth the extra few minutes it takes to throw the ingredients in a blender and heat up. I mean, the pasta has to cook, the chicken has to cook....to be honest, the sauce is the easiest and the fastest of the three.

And did I mention how fantastically delicious it is?

And that I love Chicken Parmigiana.

And I love making comfort foods healthy.

So this here, my Internet friends, is a winner.

 

Chicken Parmigiana

Serves 1

1 egg white
1 boneless, skinless chicken breast
1/4 tsp salt
1/4 c seasoned bread crumbs
1 tsp EVOO, divided
2 Tbsp grated mozzarella cheese
1 c canned diced tomatoes (with juices)
2 Tbsp chopped onion
1 clove garlic
1 tsp grated Parmesan cheese
1 tsp ground black pepper
1 tsp tomato paste
2 basil leaves
1 oz cooked whole-grain angel hair pasta
1 c steamed broccoli

Heat oven to 400 degrees. Place egg white in shallow bowl. Sprinkle chicken with salt. Spread bread crumbs on sheet of wax paper or foil. Dip chicken in egg, then dredge through bread crumbs. Coat small oven-safe skillet with cooking spray. Heat 1/2 tsp oil over medium-high heat. Cook chicken on one side until bread crumbs begin to brown, 4-5 minutes. Turn and cook 2-3 minutes more. Transfer skillet to oven; bake chicken 8-10 minutes. Remove. Sprinkle chicken with mozzarella and bake until cheese melts and chicken is cooked through, 1 minute more.

For sauce: Blend tomatoes, onion, garlic, Parmesan and pepper in food processor or blender until smooth. Heat a small saucepan over medium heat and add remaining 1/2 tsp oil. Cook tomato paste, stirring constantly, until paste browns, 3-4 minutes. Add tomato mixture and basil. Cook until sauce becomes smoother, 4-5 minutes. Stir in pasta; serve with chicken and broccoli.

*Note: When I make this for Mr. B, he needs a little sugar to cut the acidity, so I chop up a few baby carrots and toss them into the blender as well. The sweetness of the carrots cut the acidity and he never even knows they're there. Well, maybe now he does....

Nutritional Info: Calories 521, Fat 10, Carbs 47, Fiber 10, Protein 58

With Love and God Bless,
Brindi

Lemon Linguine

Pasta is one of my absolute favorite dishes. Whenever I dine out, my eyes find the pasta sections on the menu first. There are so many types of pastas, various sauces and numerous cheeses that there are truly endless combinations.

I have many favorites; gnocchi is at the very top of my list. This Lemon Linguine is right behind it.

The fact that I LOVE lemon is an understatement. And that is why this pasta dish is one of my favorite indulgences. The lemon-Parmesan-chives-sour cream combination is ideal.....and easy to throw together.

It's so simple it should be illegal. All of the ingredients are probably in your pantry right now, and it's almost a one-pot deal.

This pasta dish comes together so quickly, I advise you have all of the ingredients measured out and ready before starting.

Lemon Linguine

Serves 4-6

8 oz linguine
1/4 c minced onion
3 gloves garlic, minced
1 Tbsp butter, melted
8 oz sour cream
4 Tbsp grated Parmesan, divided
1 Tbsp milk
1 3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 lemon, zested + 1 Tbsp juice
2 Tbsp chopped parsley
2 Tbsp chopped chives

Cook linguine according to package directions. Drain and keep warm. In a skillet, cook onion and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 Tbsp Parmesan, milk, seasonings, lemon juice and zest. Cook about 2 minutes. Remove from heat and pour over linguine. Toss gently, adding parsley, chives and remaining cheese. Serve warm.

*NOTE: Mr. B likes his with caramelized onions and mushrooms.

With Love and God Bless,
Brindi