Cheesy Pesto Chicken

I found this recipe on a blog that a girl in my ward has called Food Nerd. She is gorgeous and smart and knows a lot about food. And please...anyone who cooks with pesto is a friend of mine. I would dangle a pesto-scented pine tree from my rear view mirror if they made one.

3-4 chicken breasts

pesto (I like Costco's)

Mozzarella cheese

Marinara sauce (I like Fresh and Easy's tomato and basil)

salt/pepper/garlic powder

*Pound out chicken breasts between plastic wrap until 1/4 of an inch thick. Spread pesto (generously) on half of chicken. Slice or shred some Mozzarella on pesto. Fold over chicken and secure with a toothpick. Put some marinara sauce in the bottom of a baking dish. Place chicken on top. Season with salt/pepper/garlic powder. Top with more marinara and more cheese. Bake for 35-40 minutes at 350.

*Calli recommended browning the chicken in a skillet before placing in the baking dish. I'm too lazy to add one more step but I'm sure it's a good idea.

Peach Crisp

Holly and I have been wanting to try this recipe for a while and having Utah peaches in town means that now is the perfect time for peach recipes. This would also be good with apples.
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. kosher salt
*Mix well with fork then add:
1 cold cube of butter, cut into pieces
*Mash until well blended.
*Peel and slice 6-8 big peaches. Put into baking dish and cover with topping. Bake at 350 for 15 minutes, covered with foil, and then 25 minutes without foil. You can broil for a minute or two at the end to crisp it.

Green Beans

This is my new favorite food! My neighbor made this for a BBQ and I had like 3 helpings. I asked him for the recipe and he said he just throws stuff in them until they taste good. So this is my attempt to recreate. We have them almost every night (especially since they are only $1 a pound at my grocery store). So good!

1 T EVOO
1 lb fresh green beans (snap of the ends)
1/2 Lawry's Season Salt
1/4-1/2 tsp. corse ground pepper

Heat the olive oil in a big non-stick or stir fry pan. Add the green beans, salt and pepper. Stir fry for about 10-15 min (depending on how crunchy you like them. So easy!

Mexican Black Bean Pasta

 I try to create my own recipes but they often don't turn out.....until now!  My kids didn't complain and my husband loved it along with my friend and her husband that I made come over to try it.

cook 1 package of angel hair pasta

(or what ever pasta your family like)

1 onion 

4 garlic cloves

Chop onion and saute in olive oil. When the onion is soft add 4 garlic cloves.

add:

1 cup salsa

1 can black beans (I used bushes seasoned black beans)

1 cup heavy whipping cream

1/4 cup colby jack cheese

bring to boil

 

add cooked pasta

3 tomatoes diced

1 bunch cilantro chopped

mix and serve

It would also be really good with some shredded or grilled chicken.

Tres Leches Cake

I keep telling myself that I'm going to stop posting recipes from the Pioneer Woman. I'm pretty sure that anyone that would look at this blog already looks at her website. And her photos and directions are so amazing that they really don't need to be re-posted by me. But then I made this cake. So in the event that one of you missed this amazing Pioneer Woman recipe...please click here.

Cornucopia Salad

Yes folks... now that I'm jobless and actually have time to make dinner, you might see a post or two from me from now on. A miracle I know. I'm loving it though.
This salad is from the "Favorites" cookbook that a few of you might own, I know Holl and Rach do. Its pretty easy, something different, and really just divine!

1/4 C slivered almonds
1 Tbls sugar
*Caramelize the almonds

1 head green leaf lettuce
1 head Romaine
1 C chopped celery ( i leave this out)
1 (11-oz) can mandarin oranges, drained
2 avocados cut into chunks
2 apples diced
1/2 C dried cranberries
1/2 C crumbled blue cheese (i use feta b/c i'm not a blue cheese fan)

Dressing:
1/2 C sugar
1 tsp grated onion
1/2 tsp salt
1 C vegetable oil (i use olive)
1/3 C apple cider vinegar
1 tsp dry mustard
3/4 tsp poppy seeds

*Toss salad, almonds, and dressing just prior to serving.

Pioneer Woman's Springy Shells

Talk about going green. This dish has 6 different veggies in it. (Is garlic a veggie?) Anyway, it was really good and also meatless for those who don't want meat every night. (Holly).
16 oz. medium pasta shells
1 pound asparagus, cut into 1 inch pieces (avoid tough part)
1/2 pound broccoli, cut up
1 medium zucchini, diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 Tbs. butter
2 Tbs. olive oil
20 oz. whole milk ricotta
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups Parmesan cheese, grated

*Cook pasta and set aside. Melt butter with olive oil in skillet over medium heat. Add garlic. Add asparagus and cook for 5 minutes. Sprinkle a little salt. Add broccoli and cook for one minute. Add zucchini and cook for one or two minutes. Add peas and onions. Stir together until all heated and turn off heat. In a bowl, combine ricotta, eggs, salt and pepper. Mix well. To assemble, butter a 9X13 pan. Add half the pasta, then spread 1/2 the ricotta mixture. Sprinkle 1/3 of the Parmesan over the ricotta. Then spread 1/2 the veggies. Repeat with pasta, ricotta, Parmesan, veggies, then the rest of the Parmesan. Drizzle with olive oil and bake for 25 minutes at 350.
*Next time I will use smaller pasta, less pasta and more veggies.