Penne Pasta with a Lightened-up Parmesan Cream Sauce

Penne Pasta with a Lightened-up Parmesan Cream Sauce

  Serves: 4

Ingredients

• 2 cups penne pasta, measured when dry
• 1 boneless skinless chicken breast
• 1 cup packed baby spinach
• 3/4 cup cherry tomatoes, halved
• 1/2 cup Parmesan cheese

Parmesan Sauce:

• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup milk (I used 1%)
• 5 tablespoons Parmesan cheese
•  1/2 cup mushrooms, chopped
• Salt and Pepper, to taste
•  

Instructions

1. Cook the penne pasta according to package directions. Drain and add to a large bowl.
2. Meanwhile, chop the chicken breast into small pieces and sprinkle the pieces with salt, pepper, and Mrs. Dash chicken grilling blends or similar, to taste. I used some cooked chicken I already had.
3. Lightly coat your skillet with 2 to 3 teaspoons olive oil.
4. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear.
5. As the chicken cooks, stir the pieces occasionally so they brown evenly. If any of the pieces start to brown too quickly, reduce the heat to medium-low.
6. To prepare the sauce, combine the olive oil, butter, and minced garlic in a medium sized pan over medium to low heat. Once the butter is completely melted, whisk in the flour until a thick mixture has been created. Slowly add in the chicken broth and then slowly add in the milk. Increase the heat and allow the mixture to get to a boiling point and then reduce and allow to simmer until thickened, stirring occasionally. Add in the Parmesan cheese and season with salt and pepper to taste. Stir in the chopped mushrooms with the sauce and stir for one more minute.
7. Add the cooked chicken, spinach, and tomatoes to the bowl with the pasta.
8. Pour the sauce over the ingredients and stir until combined.
9. Sprinkle the extra cheese on top, adding more or less to personal preference.
10. Serve immediately.

Chicken Stock and Chicken Soup with Dumplings

Chicken Stock and Chicken Soup with Dumplings

If you are like me, almost everything that I cook requires chicken stock.  You can purchase it at the store but it is very expensive and so simple to make yourself.  Why not save a little money?

Chicken Stock:
1 whole chicken or 2 to 3 pounds of  bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
4 quarts cold water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken and chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Bring to a boil and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional minerals to the broth.
Remove whole chicken or pieces with a slotted spoon. Let cool and remove chicken meat from the carcass.  Reserve for other uses (such as chicken salads, enchiladas, sandwiches or curries.)  Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers (or freezer storage bags)   in your refrigerator or freezer. I discarded the soggy vegetables.
Here we have the 12 quart stock pot loaded with ingredients.  I love how bright and fresh everything looks.

Homemade Chicken Soup with Dumplings:
I made 3 bags of chicken picked from the carcass and froze.  I removed one for the chicken soup with dumplings.  I combined 3 carrots, one small onion and 2 stalks celery with ½ the broth, chicken and 3 cups of water.  I seasoned it with salt and pepper and added a pinch of curry powder.
I brought it to a boil, decreased the temperature to low and simmered for 30 minutes or until the veggies were to my liking.
This recipe is SO healthy and yummy!!
I finished it with some drop egg dumplings.  To make these dumplings, simply beat several eggs (in this case I used four) and then mix in enough flour to form stiff dough.  Drop by spoonfuls into gently simmering soup, stirring occasionally so they don’t stick together.

Enjoy yummy soup and save money at the same time!! Love, Love, Love!!

Pecan Spice Cake

This one was a special request item and we tried it and scored!!  The cake was amazing!!  The request included the "no frosting" option because my husband is diabetic.  The cake alone was rich enough to serve without the frosting and we really never missed it!  AND-it did not send his blood sugar sky-rocketing.

My husband laughed and laughed at the fact that our Granddaughter and I do not like nuts but my husband loves them.  SO.....my Granddaughter and I pulverized the nuts in the food processor so that you get the nutty flavor without knowing you are eating nuts!!  We hid our nuts!!  Anyway, you will truly enjoy this recipe from the ranch.....nuts or no nuts.

Pecan Spice Cake

Ingredients

• Cake:
• Cooking spray
• 2 teaspoons all-purpose flour (for dusting the pans)
• 9 ounces all-purpose flour (about 2 cups)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (I used milk)
• 1/3 cup chopped pecans, toasted
•  
• Frosting:
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup maple syrup
• 1 tablespoon butter
• Dash of salt
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pecans, toasted

Preparation:

Preheat oven to 350°.

Cake:   To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray (I used one long baking pan). Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

1.  Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
2. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.

Frosting:  To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
 Enjoy!!