Bowtie Pasta Bake

10 July, 201316 November, 2014Marissa

bow ties are cool Doctor Who invented pasta — Bow-ties are cool

This is the first pasta recipe I made that my dad (a confirmed anti-pasta man) actually liked. It had a long, tumultuous history. My first attempt at making it was a disaster of soggy noodles, but there was something in the flavor that made me think it could be perfect. As a Doctor Who fan, I know that bow-tie pasta was the solution, and I was right (actually, any pasta that stays pretty firm when cooked, like penne, would have fixed [most] of the problems with this dish). Even after the pasta switch, though, I had to tweak the sauce several times before it got to it’s current state of yumminess. So, without further ado or sci-fi digressions, here’s the recipe.

Bowtie Pasta Bake

print this recipe

6 ounces dried bowtie pasta

3/4 pound boneless chicken breast, cut into bite-size pieces

1 cup sliced fresh mushrooms

1 head of broccoli, chopped

1-2 carrots, chopped

2 cloves garlic, minced

½ cup chicken broth

bow tie pasta bake ready to go in oven — Ready to sprinkle with bread crumbs and bake

1, 10 ¾-ounce can condensed cream of chicken soup

12 ounces dairy sour cream

1 teaspoon onion powder

¼ teaspoon pepper

1 slice of bread, lightly toasted and crumbled

1 tablespoon butter, melted

Coat a large skillet with olive and cook chicken until it is no longer pink. While cooking, sprinkle chicken with powdered garlic and black pepper to taste.

Cook pasta until al dente according to package directions. Drain. Rinse with cold water and drain.

Cook mushrooms, broccoli, carrots, garlic, and chicken broth in small sauce pan. Bring to boiling and immediately remove from heat. Do not drain.

Add soup, sour cream, onion powder, and pepper to large bowl. Stir in chicken, pasta, and vegetables. Spoon into a 13x9x2-inch baking dish coated with cooking spray.

bow tie pasta bake recipe — fresh from the oven delicious

Mix bread crumbs and melted butter. Sprinkle over noodles. Cover with foil. Bake in a 350°F oven for 15 minutes. Remove foil. Bake 5 minutes more or until heated through.

print this recipe

Baked Parmesan Chicken Skillet

3 July, 201316 November, 2014Marissa

Pasta is probably my favorite food. So when I came across this recipe through Pinterest, I was really excited to try it. Problem was, I didn’t have any pasta shells, I don’t like diced tomatoes, and all the basil in my house is dried. So I came up with a variation using spaghetti sauce and threw in some rotini I wasn’t sure what to do with (which was great, since the little spirals trap the sauce and hold flavor). It was a lovely dish, but a bit dry so I added more liquids the next time and it worked perfectly. I hope you enjoy!

Baked Parmesan Chicken Skillet

print this recipe

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

Baked Parmesan Chicken Skillet — nicely melted cheese on top

1 cup tomato sauce

2 cups water

1½ cup low-sodium chicken broth

10-12 oz pasta (I used rotini)

¾ cup grated Parmesan cheese, divided

1/4 teaspoon black pepper

1 cup shredded mozzarella cheese

1 teaspoon dried basil.

Cook chicken in an oven-safe 12-inch skillet over medium-high heat. Once done, remove from skillet and set aside. Preheat the oven to 450°F.

Add the oil, garlic, red pepper flakes, and salt to the skillet and cook just until fragrant, about 1 minute. Add the tomato sauce, water, chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once pasta is tender, remove the cover and stir in 1/2 cup Parmesan cheese, the pepper, and the chicken. Sprinkle the top evenly with the mozzarella cheese, the remaining Parmesan cheese, and finally the basil. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges.

print this recipe

Chocolate Frozen Cheesecake

26 June, 20138 July, 2014Marissa

I’m celebrating my birthday early with my favorite birthday cake. Cheesecake is amazing in all shapes, sizes, and flavors, but this is one of my personal favorites. It’s smooth, creamy, and best of all considering what time of year it is — frozen! It’s very rich, so perfect for cutting into thin pieces and sharing with guests. It will keep in the freezer for a several days, though, so you can spread it out over a few days if you don’t want to share it with very many people.

Frozen Chocolate Cheesecake

print this recipe

Crust

1¼ cups chocolate graham cracker crumbs

¼ cup butter, melted

Mix graham cracker crumbs and butter. Press into 9-inch spring form pan.

Filling

1 (8-oz) package cream cheese, softened

1 (14-oz) can sweetened condensed milk

2/3 cup chocolate syrup

1 cup whipping cream

Beat first three ingredients in glass bowl with an electric mixture. Whip the cream in a separate, smaller bowl. Fold whipped cream into other mixture.

fozen chocolate cheesecake — pouring the batter

Poor into prepared spring form pan and freeze overnight.

print this recipe

Daddy’s Chocolate Chip Cookies

16 June, 20138 July, 2014Marissa

First, I feel like I should explain something about the last post not having a title. I didn’t catch it until it was posted to Facebook, and by that time my subscribers had already received an e-mail with a cryptic number in the subject line. If you, like my mother, reread the article obsessively trying to figure out what that number meant, I apologize.

My dad had two requests for Father’s Day: deviled eggs and chocolate chip cookies. There are certain people I associate with different foods — my mother with Caramel Apple Coffee Cake, snickerdoodles with a friend, sugar cookies and Grandpa — and chocolate chip cookies will always make me think of my daddy. It is such a wonderful ego boost to be baking these cookies and have him come through the kitchen and tell me how amazing they smell and what a wonderful daughter I am. I suppose baking chocolate chip cookies is one of my ways of telling him what a wonderful father he is.

Real Chocolate Chip Cookies

Print This Recipe

1 cup butter, softened

¾ cups sugar

¾ cups brown sugar

1 teaspoon vanilla

2 large eggs

1 teaspoon baking soda

½ teaspoon salt

2 ¼ cups flour (I use 1 cup whole wheat and the rest white, unbleached)

6-8 ounces chocolate chips.

In a large bowl combine butter sugar, brown sugar, and vanilla. stir until creamy. Beat in eggs, one at a time.

Add baking soda and salt, then stir. Gradually add flours. Mix well before stirring in chocolate chips.

Drop by rounded spoonfuls of dough onto ungreased cookie sheets. Bake at 375°F for 7-9 minutes, or until the edges are just starting to turn golden brown.

Print This Recipe

Sabbath In The Woods

1 June, 201316 November, 2014Marissa

This Sabbath is our local church group’s bi-annual meeting in a log cabin (it’s a very nice cabin made out of old pine electric poles with meeting room and a kitchen). We have a potluck (I baked blond brownies) and, if the weather holds, we’ll have a chance to go walking on some lovely hiking trails.

I don’t think there’s any better place to spend the Sabbath than surrounded by the beauty of God’s creation. “The heavens declare the glory of God; and the firmament sheweth His handywork,” and the same can be said of the earth (Ps. 19:1).

For the invisible things of Him from the creation of the world are clearly seen, being understood by the things that are made, even His eternal power and Godhead; so that they are without excuse (Rom 1:20).

This passage always amazes me. It seems to be saying that even if we didn’t have the Bible, there’s enough evidence in the world around us to reveal God. And yet, the people who spend their lives studying the world come up with some pretty bizzar theories to explain away God. For example, here’s a passage from Michio Kaku’s Physics of the Impossible:

There are scores of “accidents” involving the constants of nature that allow for life. Apparently, our universe lives in a “Goldilocks zone” of many parameters, all of which are “fine-tuned” to allow for life. So either we are left with the conclusion that there is a God of some sort who has chosen our universe to be “just right” to allow for life, or there are billions of parallel universes, many of them dead. (page 240-241)

What amazes me is that when confronted with the option to believe in God or the multiverse, so many people would rather believe “there are trillions upon trillions of possible universes” (page 239). If this version of string theory were correct, these universes are like soap bubbles floating in “eleven-dimensional hyperspace. These bubbles can join with other bubbles, split apart, and even pop into existence and disappear” (page 239). And apparently this makes more sense than believing in God.

Perhaps Dr. J Budziszewski was right when he said, “Though it always comes as a surprise to intellectuals, there are some forms of stupidity that one must be highly intelligent and educated to commit” (Escape from Nihilism).

Potato Soup and Bread

29 May, 20138 July, 2014Marissa

Chunky Potato Soup with my unimpressive bread

I tried something new for dinner last night. I’d been feeling like potato soup and a nice crusty bread for days, and finally decided to make it. I couldn’t find a potato soup recipe I really liked, so I combined elements from this recipe and this recipe. I must be getting better at doing this, because it was such a hit I’m not going to have to do any more tweaking.

For the bread, I started with this Rosemary Olive Oil Bread recipe. But since I had no rosemary (and the texture reminds me of pine needles) I altered the recipe a little. Unfortunately, it didn’t turn out quite like I hoped. I thought it was a complete failure, but the rest of my family said they liked it. Or, more specifically, my brother told me “Maybe I like it ’cause it tastes like flour and I like eating flour.” Needless to say, I’ll be doing more work on that recipe.

Speaking of working on bread recipes, I’m going to start experimenting with gluten-free, egg-free breads leavened with baking soda. I like a cooking challenge, so this is going to be interesting.

Chunky Potato Soup

3 cups/ 4 potatoes, peeled and cubed

1 small carrot, chopped

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

3 tablespoons all-purpose flour

2 cups milk

½ cup sour cream

1 tablespoon minced fresh parsley

1 tablespoon chopped chives

½ cup shredded cheese

In a large saucepan, combine the potatoes, carrot, broth, and dried seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.

Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add fresh herbs. Remove from the heat; stir in cheese until melted.