Creamy Chicken Spinach Artichoke Spaghetti Squash

I kind of looked at a couple recipes online and ended up improvising. This is what I came up with and it was DELICIOUS!

Ingredients:
1 spaghetti squash (pretty big)
2 TBSP olive oil
Kosher salt
Pepper

1 chicken breast diced
1/2 onion chopped
3 cloves garlic minced
1 jar alfredo sauce (I really don't like making the homemade versions but you could)
2 big handfuls of chopped spinach
1 14oz can artichoke quarters (not marinated)
1 chopped tomato
Mozzarella cheese/ parmesan cheese or whatever you have

Microwave spaghetti squash in microwave for 5 minutes. Remove from microwave and cut in half. Remove seeds. Drizzle olive oil around edges and sprinkle lightly with salt and pepper. Cover and bake at 400 for about 25-30 minutes.

In the meantime make the sauce. Add olive oil to saute pan and sautee onion until tender. Add chicken and garlic and cook until chicken is cooked. Add jar of alfredo and heat. Add the spinach, artichokes and tomatoes. I stirred in a bit of cheese here too. Season if needed.

Remove spaghetti squash from oven and let cool a couple minutes. Remove innards and place in casserole dish. Pour sauce over top of squash and top with cheese. Return to oven uncovered for about 15 minutes. Serves 6-8 but remember it's spaghetti squash so eat a hearty portion. This was decadent, creamy and felt so sinful but the artichokes made it extra yummy. You could really add anything you want.

Pizookie

Easy, fast and yummy. Gooey, chewy chocolate chip cookie with half the amount of dishes. 

• 5 tbsp melted unsalted butter
• ⅓ cup dark brown sugar (I like the caramel notes of dark brown but if you use light brown, use ½ cup)
• ¼ cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup semi-sweet chocolate chips

1. Pour melted butter straight in a 9 inch pan.
2. Preheat oven to 375 degrees F.
3. In a 9 inch pan, pour melted butter along with the sugars and combine with a spatula or wooden spoon.
4. Add the egg, vanilla extract and mix.
5. Next, dump all the dry ingredients and mix until incorporated.
6. Fold in chocolate chips and spread the batter smooth. The cookie dough will be sticky so I use a piece of parchment paper to push the dough to the edge of the pan.
7. Bake the Pizookie at 375 degrees F for 10 -12 minutes or until lightly golden brown around the edges but a bit under baked in the center.
8. Top with vanilla icecream and a nice drizzle of melted chocolate

Via rookiewothacookie.com

Southwest Chicken Chopped Salad

1. Found this on Life in the Lofthouse. A really yummy salad that is great for a summer dinner. Look out this makes a pile! I really really loved the dressing
2. 
   
3. 3 cups cooked, diced chicken
4. 1 green bell pepper, diced
5. 1 (15 ounce) can black beans, drained and rinsed
6. 1 small can sweet yellow corn, drained
7. 2 Roma tomatoes, diced
8. 4 green onions, sliced
9. 1/2 bunch of chopped cilantro
10. 2 large Romaine hearts, washed and chopped
11. 2 cups crushed tortilla chips
12. 
    

FOR THE TACO-RANCH DRESSING

1. 1 cup mayonnaise
2. 1 cup sour cream
3. 2-3 Tablespoons Ranch seasoning
4. 2 Tablespoons Taco seasoning
5. 1 Tablespoon fresh Lime juice
6. 2-3 Tablespoons milk

1. Start by making the Taco-Ranch dressing. In a medium bowl, whisk together all of the dressing ingredients to thoroughly combine. Cover and refrigerate at least 1 hour to chill.
2. To make the salad: In a large bowl, add the diced bell pepper, black beans, corn, tomatoes, green onion and cilantro. Stir to combine. Then add the cooked chicken pieces and the chopped romaine lettuce. Pour the prepared salad dressing all over the top. (You may not need all of the dressing. It depends on how much dressing you like) Gently stir to combine the salad, making sure to coat entirely with the dressing. Mix in the crushed tortilla chips last.
3. Serve the salad in individual bowls, topping with more cilantro and limes to garnish, if desired.

Texas Roadhouse Rolls

From deliciouslyyum.com

These were really great. But I did not love them the 2nd day. For sure need to have them hot and fresh. But a great, simple recipe. 

1. 2 1/4 teaspoons (1 envelope) active dry yeast
2. 1/4 cup lukewarm water
3. 1 cup lukewarm milk
4. 3 tablespoons melted butter, slightly cooled
5. 1/4 c. sugar
6. 4 cups all-purpose flour
7. 1 large egg
8. 1 teaspoon salt
9. melted butter for basting rolls

1. 1. Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes (until yeast starts to foam and bubble).
2. 2. Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.
3. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.
4. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet (or two, depending on how many rolls you end up with). Cover with a towel and let rise again until doubled in size, about 45-60 minutes.
5. 5. Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.

Honey Cinnamon Butter via epicurious

• 1 stick unsalted butter, room temperature
• 1/4 c. powdered sugar
• 1/4 c. honey
• 1 tsp. ground cinnamon

1. Whip the room temperature butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy.

Kettle Corn

Saving this for its proportions for kettle corn. We usually wing it and doesn't quite turn out. This was yummy, crunchy, sweet and salty. We say just under the called for amount of salt would make it just right.

2 TBSP coconut oil

1/2 cup popcorn kernels

3 TBSP sugar

1 tsp salt (just less than)

Pop in Whirley pop and dump in bowl. Allow to cool and as cools carefully break up pieces.

Oatmeal Raisin Cookies

I've never been a huge fan of oatmeal raisin cookies but they just so happen to be my hubby's favorite. This recipe is truly yummy and is Hubby and wife approved. They have lots of oats and flavor! I often half the recipe. Via sallysbakingaddiction

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract (yes, Tablespoon!)
• 1 Tablespoon molasses
• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled) I usually add a bit more
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins

Directions:

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. Mix in the flour, baking soda, cinnamon, and salt oats and raisins. Mix on low until combined. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F. Line two large baking sheets silicone baking mats. Set aside.
4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Baked Garlic Fries with Spicy Aioli

Thank you Pinterest yet again! Came across these delectable fries. They are perfection. I adapted this recipe from Six Sisters and they are to DIE for! Don't be afraid of the spicy sauce; its just the right amount of kick.

Ingredients

Garlic Parmesan Fries:

• 8 medium russet potatoes, cut into ¼" strips
• ¼ cup olive oil
• 1-2 cloves garlic, minced
• 4 teaspoons garlic powder
• 3 teaspoon seasoned salt (I used Lowry's)
• ½ cup grated parmesan cheese
• 4 TBSP dried parsley
• Freshly ground pepper to taste

Spicy Aioli:

• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1½ teaspoons lemon juice
• 1 teaspoon dijon mustard
• ¼ teaspoon cayenne pepper

Instructions

Garlic Parmesan Fries:

1. Scrub potatoes and cut. Rinse with cold water and microwave for about 5-8 minutes in an 9x13 Pyrex until barely tender. Preheat oven to 425 degrees while they cook.
2. In a large bowl mix spices, garlic and Parmesan. Mix well. Once potatoes are cooked place potatoes in spice mixture and drizzle with olive oil and toss to coat.
3. Place potatoes in a single layer on a foil-lined baking sheet.
4. Bake for 15 minutes on bottom rack.

Spicy Aioli:

1. In a small bowl, mix all ingredients together. Chill before serving.

Hawaiian Ham Sliders

1 pack Hawaiian rolls

1 pack ham lunch meat

Slices of Swiss cheese

Mayo

Dijon mustard

Worcestershire sauce

Onion powder

Preheat oven to 375

Slice open rolls and place open in baking sheet. Mix mayo, mustard, w-sauce and onion powder in a bowl and brush onto one half of each sand which. Place ham on top and cheese on other half. Bake covered for 10 minutes. Remove cover and heat 5-10 minutes more either open or closed if you'd like.

Mint Brownies

Brownie mix: make and bake according to package directions. Cool Completly 

Mint Frosting:

5 Tablespoons butter

dash of salt

3 Tablespoons milk

1 Tablespoon light corn syrup

2 1/3 cup powdered sugar

1/2 teaspoon peppermint extract (I used just a couple drops at a time till flavor was right)

1-2 drops green food coloring

Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Chocolate Ganache:

6 oz chocolate chips ,you could also use dark

6 Tbs real butter

Banana Blueberry Nut Oatmeal

1 cup water

3/4 cups milk (you can do all water or whatever ratio, the more milk the creamier)

1 cup rolled oats

Dash of salt

1 banana

1TBSP brown sugar

1/2 tsp vanilla

1/3 cup blueberries

1/4 chopped nuts 

Bring liquid and salt to a boil. Add oats and 1/2 sliced banana and boil about 5 minutes uncovered. Add vanilla and brown sugar and cover and let stand about 2 minutes. Pour oatmeal into bowl and top with blueberries, the rest of the sliced banana and nuts. 

Serves 2

Cookie Dough Frosting

Print

Cookie Dough Frosting

Yield: Frosts about 12 cupcakes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temp
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup flour
• 1/2 teaspoon salt
• 4 Tablespoons milk 
• 1 cup mini chocolate chips

Instructions

1. With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add the milk gradually until desired consistency is reached and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes. I like mine thick so I kind of spoon is on. Store in refrigerator.

Notes

Add less milk for a cookie dough to snack on or add more milk to make it into a dip!

Source: Sally's Baking Addiction 

Spatchcocked Turkey

No it's not a naughty word. It's the quick, easy method for cooking a turkey. You cut out the backbone and smash it flat. Cooks evenly, and gives the most perfectly crispy skin all over. You can play with seasonings and rubs and even dry brine. Makes a delightful gravy and is just overall really really good. 

Whole, raw, thawed turkey (12-18lbs)

Onions

Celery

Carrots 

Garlic

Fresh thyme (sage, rosemary are also nice) 

Kosher Salt

Fresh Ground Black Pepper

Preheat oven to 450. Yes, 450

Lay bird in counter breast side down. Use scissors to cut on either side of the backbone and cut out. Flip over and smash across breastbone and get it flat. You should break the bone. Pat dry and sprinkle generously with salt and pepper. Place cut veggies and herbs on a cookie sheet and leave a few aside for gravy. Place cooling rack on top of veggies and place bird in top. Place in oven and cook for about 1 1/2 hours. For 45 minutes boil some veggies and aromatics with the chopped up back bone and giblets. Place flour and some butter in a pan to make a rue and slowly add turkey broth. Season to taste.

Pork Carnitas

I like this recipe. Definitely needs all the salt. Really good with Mexican rice in rice bowls and in corn tortillas with salsa and all the fixings.

5 lb pork shoulder (pork butt), skinless, bone-in

1 onion, coarsely chopped 

1 jalapeno, seeded and ribs removed, chopped

• 1¼ tbsp table salt OR 2 tbsp kosher salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 oranges, juice only

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Rinse and dry the pork shoulder, rub in salt and pepper.

Combine the rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.

Cook on low for 8 to 10 hours or on high for 6 hours.

The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.

Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1½ to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside

To serve:

1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
2. Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.
4. 2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1½ to 2 cups of liquid when it finishes cooking.
   
   If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.
   
   3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!
   

Fresh Canned Salsa

I had a family friend give us a ton of tomatoes this year and thought it would be great to can some salsa. Little did I know you nearly bust your bum to make about 4 jars! Way too much work! So canning the tomatoes whole not only saves you time but makes the MOST delicious salsa anytime you need it! 

1. 2 14.5oz cans of diced tomatoes or one quart of whole
2. 1/2 onion - diced
3. 1/8 cup green pepper - diced
4. 1/2-1 TBSP diced jalepeno
5. 1 teaspoon minced garlic
6. 1 tablespoon lime juice
7. 1/2 teaspoon salt
8. pepper to taste
9. 3 tablespoons fresh cilantro
10. pinch of red pepper flakes (optional)