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Linguine with Garlicky Bread Crumbs

Linguine with Garlicky Bread Crumbs
With My Husband away on a business trip for a few days this week, I kept the cooking simple. Often letting the boys choose their dinner, thankfully, a vegetable was always chosen as part of the meal since they both have been learning about eating healthy foods. I don't always indulge my little men, but with Daddy away I thought I'd be extra nice to them - and, it doesn't hurt that their desires are simpler than what I normally make. I must admit that I am a pasta lover. I have managed to acquire a taste for whole wheat pastas, even though my family has not fully taken to them. So, what did I make you might be asking? My Oldest didn't care for it, but the garlic flavor was perhaps a bit much for his taste. Now, if you are in the mood for some pasta creations, you may want to check out these ideas: Good Things Catered made a Spicy Garlic Herbed Pasta that is a simple side dish for any night of the week.

Parmigiano Panko Herb Encrusted Chicken Breasts This is my version of Italian Fried Chicken. Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true. These cook oh so quickly too because of the thinness of the chicken, so keep an eye on them. Use your judgment with the amount of cheese and panko you’d like to add. I prepared these with Peperonata the other evening and just loved the flavors together! Want another great way to make this? Try making Parmigiano Panko Chicken and Honey Biscuits! Baci! Parmigiano Panko Herb Encrusted Chicken Breasts What You Will Need: 4-6 chicken breasts (enough for your family) olive oil panko flakes – enough for breading 1 1/2 cups Parmigiano Reggiano – grated 2 tablespoons dried basil salt/pepper What To Do: Trim chicken breasts of any excess fat.

The Ultimate Fettuccine Alfredo Recipe | Cooking... by the seat of my Pants! Oven Roasted Potatoes | My Adventures In The Country When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like:

Turkey Day Troubles - Installment #2 I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them." She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes. 1. 2. 3. Click Here for My Adapted Printable Recipe

Spinach Pesto Grilled Cheese Sandwich Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients 1 tablespoon butter2 slices bread1/2 cup graviera or gruyere, grated1-3 tablespoons spinach (aka spanakopita) pesto directions

Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Chad, who is like me, super-competitive and a bit of a perfectionist said “Let’s do it again and do it right this time!” Perfect Mac-n-Cheese (serves 4 as a side dish) 8 ounces penne pasta (half a box)2 cups Beecher’s Flagship Cheese Sauce (see below)1 ounce Cheddar, grated1 ounce Gruyere cheese, grated1/4 to 1/2 teaspoon chipotle chile powder Preheat oven to 350 degrees. Remove from the heat. Like this:

Design Crush » Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. cutesy jingles This meatless Monday thing, I’m getting the hang of it. Don doesn’t like the idea of meatless Mondays (Boys. They like meat). Even worse for him is that Tuesdays end up being meatless, or at least pescatarian, because we do Taco Tuesdays at Rubio’s and eat nothing but fried fish tacos (Tuesdays are also Teatime Tuesdays, and I lay off on the coffee). Wednesdays, I don’t have any cutesy jingles for, so dinnertime finally returns to the usual routine. But! This is a tweak on the lemon garlic gnocchi that I posted a long time ago. Everything is eyeballed because this is one of those lazy day recipes, but you get the gist of it. Lemon Garlic Spaghetti – serves 2 4 oz dry spaghetti 1/4 cup grated parmesan 2 tsp olive oil 1 clove garlic 1/2 lemon 2 tbsp pine nuts 5-6 basil leaves, chiffonaded First, start your garlic oil. Chiffonade some basil leaves. Then you take some cheese… Some pine nuts… And dump it into a large bowl, with the garlic oil, garlic chunks and all. (image from Wikipedia)

Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

garlic noodles $1.68 recipe / $0.42 serving (updated 7-28-15) Today I made my first visit to our local Vietnamese grocery store where I picked up a couple basic sauces to add to my well stocked kitchen. One of the sauces I bought was an oyster sauce ($1.99 for 18 oz.) which is an excellent condiment for anything from noodles or rice to fish and meat. Oyster sauce gives these garlic noodles a little Asian flair and a lot of depth of flavor. The noodles also have a great balance of salty (from soy sauce) and sweet (from brown sugar) making them a great compliment to any main dish. If you don’t have an Asian grocery store in your town, check your local grocers as well. Garlic Noodles Total Cost: $2.54 Cost Per Serving: $0.64 Serves: 4 Ingredients 8 oz. (1/2 lb.) angel hair pasta $0.54 4 cloves garlic $0.24 ½ bunch green onions $0.35 4 Tbsp butter $0.50 2 tsp soy sauce $0.20 2 Tbsp brown sugar $0.05 1 tsp sesame oil $0.40 2 Tbsp oyster sauce $0.26 Instructions Garlic Noodles Step by Step Photos Mix the sauce before you begin. Related Videos