Homemade KFC Mashed Potato Bowls

I wouldn't call this a recipe, more like a yummy dinner idea!!

Make up some REAL mashed potato (none of the fake potato pearls!)
Popcorn Chicken or cut up chicken pieces
Corn
Gravy
Cheese

Put in bowl all together and there you have it!! Much cheaper and more delicious than KFC!

Roast chicken and sweet potatoes

I love this dinner because it's really easy to put together and just throw into the oven. The bone-in chicken breast gives the effect of having a whole roasted chicken but you won't have any of the mess.

Ingredients:

1 bone-in chicken breast (not frozen)

1 yam or sweet potato

2 carrots (or some baby carrots)

2 parsnips (optional)

Kosher salt - about 3/4 Tablespoon

Caribbean Jerk Seasoning - 1/2 Tablespoon (or so)

Olive oil - about a Tablespoon

Heat your oven to 350 degrees.

Chop the sweet potato, carrots and parsnips into large chunks. You can leave the skin on the potato if you want. Once everything is chopped, spread the pieces into a 9x13 pan. Drizzle a little olive oil over the top and mix it with your hands, coating each piece. Meanwhile, sprinkle a little caribbean jerk seasoning under the skin of the chicken breast. Spread the potatoes and carrots to the sides of your pan and place the chicken breast in the middle, skin side down. Sprinkle a little kosher salt and caribbean jerk seasoning over everything. Cover the pan with foil and bake for 60-75 min. At 60 min, pull the foil off and check to see if the chicken is cooked through. If not, continue baking for another 5 - 15 min.

Tips:

I used a parsnip because I had some in the fridge but it could easily be left out.

As for the bone-in chicken breast, this is a really easy way to make you feel like you are having a whole roasted chicken without all the leftovers. But you could also use boneless skinless chicken breasts, just cut your veggies into smaller pieces and reduce your cooking time so they don't dry out.

The art of cooking pasta

Pasta is the perfect meal for two. There are so many different things you can do with it and you can tailor it to just the right amount so that you never have to have left overs (unless you want them).

Now, if you grew up in Utah like I did, odds are you are more of a meat and potatoes kind of a cook. I didn't eat or cook pasta much at all until I met my husband who lived in Italy for two years, serving a mission in Rome. It was pretty much a staple in his diet. In our newlywed days, he taught me how fast, delicious, easy and cheap pasta can be. I'm glad I learned how to make pasta dishes because now I couldn't get through a week without one. Here are my ten commandments of pasta. I promise, once you get the process down you will want to make pasta all the time.

1. Make sure you use a big enough pan for your noodles. You don't want them to stick together or your pot to boil over. That's just a mess.

2. Don't be afraid to salt your water. Use more salt than you think you should. It is the only chance you get to season the noodles themselves and it makes a big difference.

3. Always use extra virgin olive oil as a base for your sauce. It is better for you than a lot of other oils and it tastes good.

4. Never over cook the noodles. Cook them al dente, they will taste better and hold up better.

5. Use fresh garlic.

6. Save half a cup or so of the pasta water before you drain the noodles. Adding it to the sauce is often the secret to making your sauce taste perfect and binding everything together.

7. Always mix the noodles and sauce together before you serve them.

8. Use fresh parmesan. No green can! It is the perfect way to top off almost any pasta dish. It's low in fat, you only need a little each time. A small wedge can last for months in the fridge. Trust me it's not expensive (as you use it for so many meals) and it makes all the difference.

9. Remember that pasta is versatile, you don't have to use the exact noodle that the recipe calls for or the exact herb. Just be creative.

10. Don't throw the spaghetti at the wall to see if it's done. Just taste it.

Spicy penne for two

Ingredients:
1 Tablespoon extra virgin olive oil*

1 Tablespoon or so coarse salt**

Pinch crushed red pepper flakes

1/2 of a 1 lb. box of penne

1 shallot finely diced (or 1/2 a small onion, I use shallot because then I don't have to worry about having half an onion rotting in the back of my fridge)

1 clove garlic, minced or finely chopped

1 8 oz. can tomato sauce (or petite diced if you like a chunkier sauce)

1/2 Cup heavy cream

8-10 fresh basil leaves

Black pepper

Parmesan cheese (garnish)

Start out by putting a large pot of water on to boil.

While that is heating up, dice your shallot and garlic.

In a large saute pan, heat your olive oil over med-high heat. Add the garlic and shallot and a pinch or two of crushed red pepper (a little goes a long way!). Let them soften for a few minutes. Try not to let them get too dark in color. If they start to brown, turn your heat down.

Meanwhile, if your water is boiling add the coarse salt and the penne. Trust me, the salt makes the noodles delicious. Stir it a little to make sure they don't stick together. Start the timer on your stove for 11 minutes, that way you won't over cook the noodles.

Once the shallots have cooked for a few minutes and have become tender, add your tomato sauce. Let this simmer while your pasta finishes cooking and you chop the basil. Stack the basil leaves and then roll them up (like a cigar) then with the basil lying horizontally on your cutting board, make several vertical slices. This will create nice little ribbons of basil.

When the timer on the noodles beeps, drain them. Leave them in the colander for a second while you stir the cream, basil and a little salt and pepper into your sauce. Turn off the heat and pour the noodles into the pan with the sauce. Stir everything together and serve. If you have it on hand, top with a little fresh parmesan cheese.

Wondering what to do with the extra basil? Chop it all then drop a little into each square of an ice cube tray. Cover each with a little water then freeze it. Once frozen, store in a ziploc bag. The next time you make this dish or anything else that calls for fresh basil, you can just pull out one or two cubes and throw them in at the end.

*If you plan on making a lot of pastas, invest in some extra virgin olive oil. It is good for you and it tastes good. I promise, it is worth it. One bottle will last a long time.

**Again, invest in a box of coarse or kosher salt. It is worth it and will last a long time.

Super easy french dip sandwiches

This is by no means a fancy recipe but it is easy and delicious.  Even if your husband balks at the idea of eating a sandwich for dinner, he will end up liking this one...

1/2 of a baguette*

1/2 lb. thinly sliced deli roast beef

4 slices swiss cheese (or any kind of cheese you like)

1 beef bouillon cube 

1 C. water

Heat 1 C water until it's just about boiling.  Stir in the bouillon cube, this will be your "au jus".  Slice the bread in half lengthwise.  Pile on the meat and cheese.  Microwave for 1 min. or so until the cheese melts.  Separate your au jus into two dipping bowls, cut the sandwich in half and serve.

*A recipe for what to do with the other half of the french bread coming soon...

Butter Chicken

This is an awesome recipe that I got from a co-worker. I made it last night and it was so delicious! (My mouth is watering just thinking about it) I will post pics as soon as I get them.

Ingredients:
Thawed chicken breasts
1-2 eggs
Townhouse Crackers
Salt & Pepper
Italian Seasoning
1/2 cube Butter

Beat 1 or 2 eggs in a bowl. In another bowl, finely crush the crackers and mix with the salt and pepper and Italian seasoning- add to your liking. Dip the thawed chicken breasts in the egg and then roll in crushed crackers until completely covered. Place in baking pan. Cut up the butter into small chunks and put them on top of the chicken breasts and a few chunks in between the chicken. Bake at 400 degrees for 30 minutes or until the chicken isn't pink.

Hint: Make extra chicken because you will definitely want left overs!!

Thanks Shani K. for our first recipe!