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Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I'd never had orecchiette before, but always thought it'd be great for saucy pasta dishes since they're basically like little scoop-bowls. So I picked up a package, came home, and decided to make a creamy rosemary lemon sauce for it (one of my co-workers had brought in several dozens of lemons to work from their lemon tree and I had smuggled a few back home). Instead of using a heavy cream base for the sauce, I tried to make it healthier by using olive oil, 1% milk, and whisking in a tablespoon of flour. Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk 1/4 Cup Olive Oil Related:  citrus chicken

Greek Macaroni & Cheese with Roast Garlic, Caramelized Leeks, & a Side of Greek Coffee, Plus a Giveaway! I am going home in about two weeks to visit my family and friends for the first time since Christmas, and just thinking about it made me start craving my parents' home cooked Greek food again. I've already put in a Pastichio request to my mom (thanks mom!) but my stomach has been shouting that two weeks is not soon enough. You probably (okay, definitely, they're so gorgeous how could you not?) Getting a bit ahead of myself there. - Follow me on Twitter and leave a separate comment on this post saying you did. - Like Adventures in Cooking on Facebook and leave a separate comment on this post saying you did. - Follow me on Pinterest and leave a separate comment on this post saying you did. If you already do any of those things, just leave a comment on this post saying you do. Ingredients: Greek Macaroni & Cheese 1 Head Garlic 1 Leek, thinly sliced (only the white and very light green part) 1/2 of a Sweet Onion, chopped 16 Ounces Dry Rigatoni Pasta 1/2 Cup Sun Dried Tomatoes, chopped

Lemon Potato Chicken This is one of my favorite recipes that my mom makes back home. My parents grow their own Greek oregano and it just has such a wonderful and aromatic taste to it. I started growing an herb garden out on my patio here and believe it or not I got cilantro seedlings to sprout at the end of November! The weather here is wonderfully convenient for gardening, but at the cost of the loveliness of the fall season. In the photo I have a sprig of thyme on the right and oregano on the left. The thyme I had bought fresh at the store and couldn't use it all up so I just dried it in the window (waste not want not), while the dried oregano was given to me in a large satchel back in May from my parents. Ingredients: 2 Ibs Chicken pieces (thighs, breasts, drumsticks) 5 large Potatoes, peeled and cut into wedges Juice from 1 Lemon 2 Tbsp Thyme 2 Tbsp Oregano 1/2 cup Olive oil 1 Medium Onion, chopped into chunks Salt Pepper Water Preheat the oven to 350 degrees Fahrenheit.

Cencioni Pasta with Caramelized Shallots in a Creamy Mushroom Sauce As you may have been able to discern from my seasonal seed giveaways, I am addicted to gardening. I've tried my hand at growing many a vegetable, fruit, and flower, but up until very recently, never had I tried cultivating a fungi. I was always intrigued by the idea of growing them. My Theio Niko had a large mushroom-growing heap in his backyard that I remember being covered with mushrooms, and when I thought about how expensive many types of mushrooms can be when purchased from the store, growing them at home made a lot of sense. So now I've had a couple more harvests of mushrooms, and I couldn't be happier about my new fungi growing experience and fancy produce bundle. I used my mushrooms to make this rich little vegetarian pasta dish. *Note*: Makes about two servings. Ingredients: 1 Large Shallot, finely chopped 2 Cups Cencioni Pasta, dry 1 Cup Whole Milk 1 Cup Oyster Mushrooms, roughly chopped 1/2 Cup Asiago Cheese, finely grated 1/3 Cup Dry White Wine 3 Tablespoons Butter 1/2 Teaspoon Salt

Herb and Citrus Oven Roasted Chicken Herb and Citrus Oven Roasted Chicken We don’t go out to eat often. There’s nothing more I love than gaining a little cooking inspiration and having someone else whisk away the dishes. But, because my hubby (and sometimes, even I) thinks the food I make is just as good as the grub we get at restaurants, we tend to enjoy the majority of our meals at home. No complaints here – cooking is what makes my heart beat after all! But I could go for a break now and then. This roasted chicken is simply not helping my case… Not to mention – making this meal probably cost me a whole $8. The chicken turns out citrusy, tender, and melt-in-your-mouth good. You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. However you dish up this delicious meal, though, you’re gonna love it. It’s even better if you let it marinade in the olive oil mixture overnight! Once the chicken has baked, remove the pieces to a serving platter. Print Save Ingredients: 1/4 cup olive oil

Apple Sauce Mac & Cheese with Apple Sausage The weather here has been very back and forth lately. It was in the 80's this past weekend, with hail a few days before that, and today it's in the 50's and raining again. But I don't mind the weird weather so much because the brief high temperature managed to convince the tree in my backyard that it's spring, so it has now exploded with blossoms. The cold weather we were having up until this weekend set me into hot-cheesy mode, and I remembered how much I loved that dish and decided to try and recreate it here. Ingredients: 3/4 lb Pork, Turkey, or Chicken Apple Sausage, removed from casings 3 and 1/3 Cups Whole Milk 1 Cup Unsweetened Applesauce 12 Ounces Gruyere Cheese, grated, 1/2 cup of it set aside for garnish 8 Ounces Cheddar Cheese, grated 1/2 Cup Flour 6 Tablespoons Butter 2 Tablespoons Olive Oil 1 Teaspoon Nutmeg 1/2 Teaspoon Pepper 1/4 Teaspoon Salt Pinch of Cinnamon Pinch of Ground Cloves Preheat the oven to 375 degrees Fahrenheit.

One Pan Roasted Honey Orange Chicken and Potatoes - Jo Cooks One Pan Roasted Honey Orange Chicken and Potatoes with incredible flavors, simple to prepare, everything you want in a hearty and comforting meal. Since it’s officially December and it’s baking season for me, this is probably the last savory dish, well maybe not savory but the last “dinner” dish you’ll be seeing for a while. With that being the case, I thought I should give you something that truly represents my style of cooking and what I’m all about when it comes to simple but incredibly flavorful meals. This is where this one pan roasted honey orange chicken and potatoes sheet pan dinner comes into play. Now that’s a mouthful, literally and figuratively. I also think that this dish is perfect for the holidays coming up especially if you garnish it with some pomegranate seeds and parsley. Now let’s talk about these baby potatoes a bit. The combination of honey with the chili garlic sauce is so good, and don’t be afraid to add more if you need to. Check out the video! Print Ingredients

Gnocchi Mac n' Cheese This takes comfort food to a whole new level…wow. I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese. But this dish…oh my goodness this is the one.The best mac n’ cheese I have ever had. The little gnocchi make this dish so light and airy and puffy….it’s just….well, there are no words. While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dishand it was still out of this world. You just have to try it, you must!!! We can’t wait to have this again. Preheat oven to 375o F. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. Print Recipe Ingredients Directions

Chicken and Bacon Casserole Recipe When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterey jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. Ingredients: 4 boneless skinless chicken breasts 6 strips of bacon 2 (10.75 ounce) cans condensed cream of chicken soup 2 cup shredded Monterey jack cheese 16 ounces spiral pasta 1 ½ teaspoons ground black pepper 2 teaspoons garlic powder Cooking Instructions:Step 1: Preheat the oven to 400 degrees.

Tortellini rellenos de jamón ibérico y tres quesos Hoy os traigo un fantástico relleno para unos tortellini…y para los que no queréis hacer pasta casera, recordaos que podéis prepararlos con trampa, usando wonton como en estos falsos raviolis…la técnica será la misma, sólo que os saldrán más grandes… Yo sirvo esta pasta con una simple bechamel, pero admite cualquier salsa que os apetezca: de tomate, de frutos secos… Ingredientes para la masa (4 personas): 300 grs. harina tipo 00 100 grs. semolina 1 c/c sal 4 huevos M Ingredientes para el relleno: 150 grs. queso ricotta (o requeson o queso fresco) 2 c/s queso Parmesano, rallado 60 grs. jamón serrano, cortado pequeño 110 grs. queso Mozzarella, rallada 1 huevo S, batido 1 c/s perejil, picado Sal y pimienta Preparación del relleno: Mezclar todos los ingredientes en un cuenco. Preparación de la masa: Mezclar todos los ingredientes en el vaso triturador. Cortar la bola en cuatro trozos, pasar por la máquina en la apertura más grande (enharinada), doblar por la mitad y volver a pasar.

White Cheddar Chicken Pasta Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Its frustrating to him, but he does the same thing when he looks through the kitchen, he always says there is nothing to eat. Its true that I keep very few packaged foods on hand these days; there is usually a box of crackers and some granola bars for lunches but other than that, its pretty much pantry staples. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta Heat olive oil in a large skillet over medium heat.

Grilled Chicken with Lemon Basil Pasta I have another lemon pasta recipe on this site, and it’s always been a summertime favorite of mine. If you haven’t traveled to the land of mixing lemon and pasta, it can seem a little foreign at first. But the fact is, it’s a dreamy and delicious pairing that knocks my socks off every time. I added some grilled chicken to the top of this pasta dish at the end…but the grilled chicken is really secondary. It’s the pasta here—a creamy concoction of lemon, cream, and basil—that deserves top billing. I’d pounded some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction: Olive oil Juice of four lemons Dijon A tiny bit of honey A dash of salt Grill ‘em up, set ‘em aside and kept ‘em warm. Boil some pasta. Oh, you didn’t know penne was my life? Penne. This is important: When you drain the pasta (cook until al dente), be sure to reserve a good cup of the hot pasta water. You’ll need another four lemons and a bunch of basil. Ingredients

Orecchiette Carbonara with Charred Brussels Sprouts Save to My Recipes Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them. ½ lb. brussels sprouts, trimmed, leaves separated 12 oz. fresh orecchiette (see Fresh Pasta recipe) or other fresh or dried small pasta Kosher salt 2 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about ¼ cup) ½ tsp. coarsely ground black pepper ¼ cup (½ stick) unsalted butter, cut into pieces ⅓ cup grated Pecorino plus more 2 large egg yolks, beaten to blend 2 Tbsp. olive oil, divided Nutritional Information Calories (kcal) 620 Fat (g) 30 Saturated Fat (g) 13 Cholesterol (mg) 150 Carbohydrates (g) 68 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 19 Sodium (mg) 300 View Step-by-Step Directions

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