Cordon Blue Pasta with a twist!!

 

For the pasta1 box (16oz) Penne Rigate Noodles (use wheat pasta)
3 Chicken breasts, cooked and shredded
1/2-1 C bacon crumbles (decide how much you like bacon)
2 4oz cans of mushrooms
1/2 to 3/4 bag of fresh spinach chopped
1/2 3.5oz package of sun dried tomatoes chopped
one bunch of green onions chopped

For the sauce1/2 c butter (1 cube)
1/2 tsp minced garlic
2 C heavy cream
1/2 C milk
1/2 tsp pepper (more if you like spice)
1 C Parmesan cheese (fresh if you can)
2 C mozzarella (you will save 1C for the top)

Directions1- cook chicken (and bacon if not using crumbled from package) and shred
2- preheat oven 350 degrees
3- cook noodles to package directions (drain)
4- while noodles are cooking make sauce; melt butter in medium saucepan over medium/low heat.  add garlic, cream, milk and pepper.  Bring mixture to a simmer. stir often.  Add the Parmesan and simmer 8-10 minutes or until it has thickened and is smooth.  Add 1 C mozzarella and stir until smooth.
5- add drained pasta back into large pan (off stove) pour in sauce, all remaining ingredients and pour into a 9x13 greased pan. 
6- Sprinkle remaining 1 C moz on top and bake 350 degrees for 15-20 min until lightly browned on top.
** the twist is Zach adding the spinach and sun dried tomatoes and any other vegetable you want**

Caulifower pizza crust

This is one of our families favorite recipe right now! I wasn't sure how this would taste but, it is sooo yummy! You can’t tell at all that the crust is made out of cauliflower. It doesn’t taste like “real” pizza crust, but it doesn’t have the flavor or texture of cauliflower either.

Recipe & Pictures from : http://www.recipegirl.com/

Yield: One 9 to 12-inch pizza (feeds 2 people)
Prep Time: 25 min
Cook Time: 18 min

Ingredients:

CRUST:

1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:

1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
And whatever over toppings you like

Directions:

Preheat the oven 450 and spray a cookie sheet

Just use a cheese grater to “grate” your cauliflower into very small pieces.

Microwave those cauliflower crumbles for 8 minutes. No water or anything needed.
 Just microwave it for 8 minutes to soften it up, and then let it cool a little bit. .

Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I used mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)

Shape it into a 9 to 12-inch round.

 Bake JUST the crust for 15 minutes

After the crust is cooked top it with desired sauce and toppings.

 Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite).

 Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly.

Cut into 6 slices and serve immediately.

Korean Bibimbap

This week I took it upon myself to try new recipes and new foods. First on the menu was Korean Bibimbap.

This dish was light and refreshing. It wasn't bursting with flavor, but it turned out that is exactly what I wanted.

Korean Bibimbap

3 carrots, thinly sliced
1 garlic clove, thinly sliced or minced
english cucumber, thinly sliced
3/4 lb shiitake mushrooms, thinly sliced
5 ounces spinach
4 green onions, thinly sliced, the green and white parts separated
4 eggs
hot cooked rice
3 TB soy sauce
toasted sesame oil

Heat up olive oil in pan. Add carrots, cook for 3 minutes. Add garlic and white parts of green onions. Cook 1 minute. Add mushrooms, cook 4 minutes. Add cucumber and spinach, cook until softened about 3-4 minutes. Stir and coat in soy sauce. Remove vegetables from pan. Heat up olive oil and fry eggs.

Put veggies over rice, place eggs on top. Top with green onions, sesame oil and extra soy sauce.

Recipe via here.