Creamy Roasted Red Pepper Chicken Pasta

Adapted from:  https://www.halfbakedharvest.com/roasted-red-pepper-chicken-pasta/

3-5 red peppers roasted

1/2 cup toasted walnuts 

2 cloves garlic

2 tbsp fresh parsley

1/2 extra virgin olive oil

2 tsp honey

2 tsp paprika

3 tsp Italian seasoning 

red pepper flakes

1 pound pasta

1 cup fresh basil chopped

1 cup arugula 

- Blend sauce ingredients in blender. 

- Add chicken, Italian seasoning, paprika, red pepper flakes, salt & pepper to skillet. Cook until golden brown (5 mins), remove from pot

- To same pot, pour 3 1/2 cups water. bring to boil. add pasta & cook about 8 mins add more water if needed.

- Stir in sauce & basil. Serve with cheese & arugula. 

Maple Oatmeal Biscuits

•  3 cups all purpose flour (I used half self rising flour because I rand out of regular)
• 1/4 cup brown sugar, packed
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 cup old fashioned oats
• 11 tbsp butter, cold - diced into tsp sized chunks
• 1 cup milk (used whole milk)
• 1/3 c. maple syrup

topping

2 tbsp butter, melted

2 tbsp maple syrup

1. preheat oven to 415 degrees. Line baking sheets with parchment paper

2. Combine flour to cinnamon. Add oats. Cut in butter. Add milk and fold until combined.

3. Turn mix onto floured surface. Turn & fold. 

4. Cut with biscuit cutter.

5. Combine melted butter and syrup and brush over tops.

6. I added raw sugar crystals. 

7. Bake 12-15 mins or until tops are golden.

Zuppa Toscana Soup

Delicious! Make again!

 https://www.thechunkychef.com/slow-cooker-zuppa-toscana/

Ingredients

• 1 lb ground spicy Italian sausage (mild can be substituted)
• 8 slices bacon, diced (divided)
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic minced
• 2 Tbsp flour (cornstarch can be substituted)
• 32 oz chicken stock
• 4 large russet potatoes, peeled and diced into 1/2 inch pieces
• 1 cup heavy cream
• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
• Salt and pepper, to taste
• Pinch of red pepper flakes. optional

Instructions

• Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
• Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
• Add onion to pot and cook 5 minutes, adding garlic the last minute.  
• Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirring as you pour.  Add in potatoes and bring to a boil.
• Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.
• Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!

Biscuits & Gravy

 Biscuits & Gravy

Biscuits (do a half recipe next time)

• 4 Cups self-rising flour
• 2 tbsp baking power
• 1 tsp baking soda
• 3 sticks butter
• 2 large eggs
• 1 1/2 cups milk + 1 tbsp lemon juice (or buttermilk)

1. chop butter into tiny pieces mix in kitchen aid with flour mixed with baking power and soda until pieces are pea sized
2. stir in beaten eggs with spoon until combined
3. stir in buttermilk
4. refrigerate for 30mins
5. cut with biscuit cutter, brush with milk
6. place on jelly roll pan lined with parchment paper
7. Bake at 400* for 15-20 mins

Gavy

• mild pork sausage
• 1/4 cup flour (more as needed to thicken)
• 2 cups milk (more as needed to thin)
• salt & pepper

1. Cook sausage in skillet. Remove from skillet.
2. Whisk flour into to sausage grease
3. Bring to a simmer & cook until thickened (about 5 min)
4. if too thin, add 1 tbsp flour. If f too thick, add 1 tbsp milk.
5. aadd sausage back into gravy. season with salt & pepper

Bread Machine Cinnamon Rolls

From here  modified to be dairy free for gav

Bread Machine Cinnamon Roll Recipe

Ingredients

• 1 Cup Warm Milk (used almond milk)
• 2 Eggs, room temperature
• 1/3 Cup Margarine, melted (used coconut oil)
• 4 1/2 Cups Bread Flour
• 1 Tsp Salt
• 1/2 Cup White Sugar
• 2 1/2 Tsp Bread Machine Yeast

Sugar Mixture

• 1 Cup Brown Sugar, packed
• 2 1/2 Tbsp Cinnamon
• 1/3 Cup Butter, softened (used the plant based country crock)

Frosting

• 1/4 Cup Butter, softened
• 1 1/2 Cup Powdered Sugar
• 1/2 Tsp Vanilla
• 1/8 Tsp Salt

Made these yesterday. 

Best Ever Zucchini Bread

Best Ever Zucchini Bread

This is hands down the best zucchini bread recipe I have ever made. We downed it. It was delicious.

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (left out but would be delicious)

Grease 2 8x4 inch loaf pans. Preheat oven to 325.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour, salt, baking soda, and cinnamon. Beat well. Stir in zucchini and nuts until combined. Pour batter into prepared pans.

Bake for 40-60 mins. Cool in pan for 20 mins.

Old Fashioned Stuffing

Old Fashioned Stuffing

30 slices of white bread, lightly toasted

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs lightly beaten

2 cups chicken broth

2 tsp rubbed sage

1 tsp garlic powder

salt and pepper to taste

Let bread sit about 24 hours until hard.

Preheat over to 325. Grease 9x13 baking pan.

Crush bread into crumbs with a rolling pin. Place crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist but not mushy. Use water if necessary to get desired consistency. Mix in the onion, celery, sage, garlic powder, and salt and pepper.

Press the mixture into a baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Sausage, Potato, and Spinach Soup

From here

This was so good. We pretty much like everything we dry from her website.

1 tbsp olive oil
1 lb italian sausage casing removed
3 cloves minced garlic
1 onion diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper (did way less)
kosher salt and pepper
5 cups chicken broth
1 lb potatoes, diced
3 cups baby spinach (didn't have..sadly!)
1/4 cup almond milk

Put instant pot on saute mode and add olive oil. Add Italian sausage until browned. Crumble it as you go.

Stir in garlic, onion, oregano, basil, red pepper flakes. Stir until onions are cooked. 2-3 mins. Add salt and pepper.

Stir in chicken broth and bay leaf. Turn on instant pot. High pressure for about 5 minutes.

Release pressure. Add spinach until it begins to wilt. Add almond milk until heated through. Add more salt and pepper if desired.

Carrot Apple Oat Muffins

From here

2 cups flour (I did 1 white 1 wheat)
1 cup rolled oats
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
3/4 cup brown sugar
1 cup grated apple
1 cup grated carrot
2 large eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup vegetable oil

Preheat oven to 350F and grease muffin tin.
Place flour, oats, baking powder, baking powder, baking soda, sugar and stir to combine.
Add in grated carrot and apple, stir until coated.
Place eggs, vanilla, milk and oil into kitchen aid and beat lightly.
Add in flour mixture.

Chocolate Zucchini Muffins

From here. These were good and had a really good texture.

1 cup mashed bananas
1/3 cup oil
1 egg
1 cup sugar
1 1/2 cups shredded zucchini
1 3/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1 cup mini chocolate chips (used regular)

Preheat oven to 350.
Mix bananas, egg, oil, and zucchini in kitchen aid.
Add sugar, flour, cocoa, baking soda, and baking powder.
Stir in chips.

Spoon into greased muffin tins. Sprinkle tops with sugar.

Bake 20 to 25 minutes at 350F.

Indian Curry - Instant Pot

This was so good. Original recipe here. I modified for the instant pot, and it was delicious.

2 lbs chicken breast, cut into chunks
salt and papper to taste
1 1/2 tbsp oil
2 tbsp curry powder
1/2 onion thinly sliced
2 cloves garlic
1 can (14oz) coconut milk
1 can (14oz) diced tomato
1 can (8oz) tomato sauce
3 tbsp sugar

1. season chicken chunks with salt and pepper
2. Mix curry powder and oil. saute in instant pot.
3. add onions and garlic. stir for 1 minute.
4. add chicken and toss lightly to coat with the curry oil mixture.
5. Cook for 4-5 mins -- not all the way through
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan and stir to combine.
7. Brandon wants to add a dash of cayenne pepper next time.
8. Cover. Put instant pot on high pressure for 15 minutes.
9. Serve over rice.

Banana Muffins

These were really good. Left out the nuts, but would maybe add next time. From here.

2 cups flour (half white, half wheat)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup brown sugar (used slightly less)

3/4 cup unsalted butter melted (coconut oil instead)

2 eggs

1 tsp vanilla extract

1/2 cup chopped pecans

Preheat oven to 375 and lightly butter muffin tins. Mash 2 bananas with a fork in a small bowl so they still have texture (I skipped this, but want to try next time.) Wire whisk the remaining bananas and sugar for 3 minutes. Add butter, eggs, vanilla and beat well scraping down the sides. Mix in dry ingredients. Fold in the nuts and mashed bananas with a rubber spatula. Bake about 18-20 minutes.

Pumpkin Banana Muffins

I always forget to save these recipes when I like them...both of my kiddos eat these well.

From here.

1/4 cup butter (or coconut oil)
2 banans
1 cup sugar (cut down some)
3/4 cup canned pumpkin
1 egg
1 tsp vanilla
1 1/2 tsp pumpkin spice
1 tsp cinnamon
1 1/2 cups flour (half whole wheat, half white)
1/2 tsp salt
1 tsp baking soda

Preheat oven to 425. Line 12 count muffin tray. Melt butter. Add bananas to butter and mash. Add sugar and pumpkin, stir well.

Add pumpkin spice, cinnamon, flour, salt, and baking soda. Mix until no dry pockets remain. Spoon into muffin tin. Bake for 5 minutes at 425, then reduce heat to 350 and bake for 15-16 more minutes.

Egg & Potato Hash

Found this on Pinterest...we modify the meat, potatoes, etc., but I like the spice combo.

1/2 lb ham steak, chopped (we use bacon, Italian sausage, etc.)
1 apple, chopped
1 sweet potato, chopped (we mix this up with sweet, red or both)
1/2 onion, diced
garlic (I usually add a little minced garlic)
4 eggs, scrambled
oil

spices
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp allspice
1/4 tsp cayenne pepper

Chop and microwave potatoes for 3-4 minutes. Cook bacon/ham/meat in skilled while those are microwaving. Remove bacon. Drain grease leaving enough to cook potatoes in. Add potatoes, onion, and spices. Cook until potatoes are almost done. Add apples and cook a few more minutes.  Move all veggies to the side and scramble the egg in the other half of the pan. Mix together, and add meat back in. And serve.

Chocolate Chip Cookies

B made these and they were the best we've ever made (he's ever made?)

from here

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 cups all-purprose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups semi sweet chocolate chips
1 cup walnuts (didn't use)

Preheat oven to 350. Cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls.

Bake about 10 minutes.

Ground Beef Asian Noodle Stir Fry

From here

2 7oz packages of refrigerated udon noodles, seasoning packed discarded

1 tbsp olive oil

1 pound ground beef

1 onion, diced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

12 oz broccoli florets

1 green onion, thinly sliced

Sauce

1/4 cup soy sauce

2 tbsp rice wine vinegar

2 tbsp brown sugar, packed

3 cloves garlic, minced

1 tbsp freshly grated ginger

Sriracha, optional

Whisk sauce ingridents and set aside.

Cook udon noodles according to package directions, drain well.

Heat olive oil. Add ground beef and onion until beef has browned. Stir in bell peppers and cook until tender. Stir in noddles and sauce until combined, 2-3 minutes.

Slow Cooker Sausage, Spinach and White Bean Soup

From here

1 tbsp olive oil

1 12 oz package smoked andouille sausage, thinly sliced

3 cloves garlic

1 onion, diced

3 carrots peeled

2 stalks celery

2 cans great northern beans, rinsed and drained

1/2 tsp oregano

2 bay leaves

4 cups chicken broth

salt, pepper

3 cups baby spinach

Heat olive oil and brown sausage.

Place everything in the slow cooker on low for 7-8 hours or high for 3-4. Stir in spinach at the end until it's wilted.

Serve immediately.

Beef Stuffed Butternut Squash

From here 

This was so good. A little time intensive, but worth it.

1 butternut squash, cut in half and seeded
1 lb ground beef
6 slices of bacon, cooked and crumbled
2 carrots sliced (I used 4 and didn't use the mushrooms the original called for)
1 large sweet onion
1 stalk celery (I didn't have so I used a pepper, but celery would be good too)
2 garlic cloves, minced
1/2 tbsp cinnamon
Oil
Salt & Pepper

Preheat oven to 425. Salt & pepper squash and roast 40-45 minutes.

Heat oil on skillet and add half of the onion, garlic, carrots, and celery/pepper. Cook for about 5 minutes. Add ground beef, sprinkle with cinnamon to taste and cook until meat is browned.

Once squash is cooked, scrape out a hole and add to scraped squash to beef mix. Pour beef mix into holes and bake for 10 more minutes. While baking, caramelize remainder of onion.

Serve topped with crumbled bacon and carmelized onions.

Best Chocolate Chip Cookies

from here

These are the best chocolate chip cookies I've ever made….I think…

2 1/4 cups all-purporse flour (add 1/4 to 1/2 for fluffier cookie)
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup (2 sticks) butter at room temp (used earth balance)
1/2 cup granulated sugar
1 cup packed brown sugar
1 large eggs, room temp
2 cups chocolate chips

1. Preheat oven to 375.

2. Mix dry ingredients.

3. Cream butter and sugars. Add vanilla and eggs one at a time.

3. add dry ingredients to wet.

4. mix in chocolate chips.

Optional refrigerate dough (I didn't) for 30 mins - 1 hour.

Bake 9-12 minutes.

Whole Wheat Blueberry Muffins

I think this is my favorite muffin base. Modified from here.

1 1/2 cups whole wheat flour

1/2 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup almond milk

1/2 cup unsweetened applesauce

1 pint fresh blueberries

Preheat oven to 400. Grease 12 muffin cups or line with liners.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth.

Add dry ingredients to wet ones and mix until moistened. Lightly stir in the blueberries. Spoon into muffin cups.

Bake until tops are golden about 18-20 minutes.