Creamy Mushroom Angel Pasta

Pasta, chicken, wine, and mushrooms- How can you go wrong?  This is a very simple dinner that tastes like you put way more effort into it than you did.  My father-in-law often suggests that we have angel hair pasta for dinner, but the rest of us favor spaghetti or rigatoni.  This is one dish that we can all agree upon.  Something about the wine and the mushrooms in the sauce make for a delicious combination.  Great now my tummy is grumbling... good thing I have a little left over!

Ingredients:

• 3 Boneless Chicken Breasts (cut in half)
• 1 Package of Dry Italian Dressing Mix
• 1/2 Cup of White Wine ( I used a Reisling because that is what I had open already)
• 1 Can of Golden Mushroom Soup
• 1 lb box of Angel Hair Pasta (or other pasta)
• 1/4 cup of Butter
• 4 oz of Chive and Onion Cream Cheese
• Two handfulls of sliced Mushrooms (this is my favorite part so I could easily double this)

**I had the spinach in the picture because I was serving with a spinach salad, but you could throw some in and it would be good too!

Makes 6 servings

In a saucepan, over low heat melt butter.  When butter is melted stir in the contents of the dressing mix packet.  Then stir in wine and golden mushroom soup until smooth.

Add in cream cheese.  If you add the cream cheese in pieces they will melt faster.  Make sure they melt, but do NOT boil mixture.  Stir in mushrooms.  Preheat oven to 325.  Place chicken breasts in baking dish.  Pour the sauce over the chicken.  The sauce will be thick, but will thin as the chicken cooks.

Bake chicken for about 50-60 minutes.  About 20 minutes before chicken is done begin the water for the pasta.  Serve pasta with sauce and chicken.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

Easy Suizey Chicken Enchiladas (Gluten Free)

Ingredients:

• 1/2 lb. boneless chicken breasts
• 1 Tbsp. GF taco seasoning
• 1 tsp. cayenne pepper (if you like things spicy)
• 2 Tbsp. oil
• 8 corn tortillas
• 1 cup heavy cream
• small can diced green chiles
• small can diced jalapenos
• 1/2 cup shredded queso cheese (or any shredded cheese variety)

I usually make my chicken in the crockpot. I just sprinkle with the taco seasoning and cayenne pepper and cook until it is shreddable.  But you can just as easily use leftover chicken breast or rotisserie chicken. The key is adding the spices to it though before you put it into the tortilla. If using already cooked chicken, just add it to a skillet with a little bit of oil and spices and maybe some water and let simmer 10 minutes or so so the chicken can absorb the spices. Remove the cooked chicken (from crockpot or stove) and place into a dish and shred with a fork. You can also add a little salsa to the shredded chicken if you want more of a kick.

Heat about half the oil in a skillet and add the tortillas one at a time just enough to soften them. If you don't so this they will break on you when rolling up with the chicken. Remove from pan after about 15 seconds on each side. Place on paper towel lines plate and blot some of the oil off each one.

To assemble the enchiladas: Preheat oven to 400 degrees. Add the chicken mixture and cheese to the tortilla and roll up.

Place seam side down in a casserole dish. In a large bowl, add the heavy cream, green chiles and jalapenos. Stir or whisk gently until blended. Pour the cream mixture over the rolled tortillas. Top with cheese. Bake on oven until cheese starts to lightly brown on top.

I served with Charro Beans and Mashed Chile Con Papas.

*As with all our gluten free recipes, check each individual ingredient you buy for gluten free confirmation.

Mashed Chiles Con Papas (Gluten Free)

I don't speak Spanish so I don't really know if this name translates correctly, but that's what we call them around here. You can also do a roasted version of this recipe by just combining all ingredients except cheese and sour cream in a ziploc bag with some oil and then roasting them in the oven.You can also reduce the fat of the mashed version by just boiling the potatoes, but I prefer pan frying them:)

Ingredients:

• 3-4 potatoes, peeled and cut into pieces
• 2 Tbsp. butter or oil
• 1/4 cup diced onions
• salt, pepper and garlic powder to taste
• small can of diced green chiles
• 1/4 cup all natural sour cream
• 1/4 cup shredded cheese
• additional salt and pepper

Heat butter/oil in large skillet. Add potatoes and onions. Season with salt, pepper and garlic salt. Cover with a lid and continue to cook on medium, stirring frequently, until potatoes are soft enough to mash. Transfer to a large bowl. Add remaining ingredients and mash with a potato masher or hand mixer.

*As with all our gluten free recipes, check each individual ingredient you buy for gluten free confirmation.

Charro Beans (Gluten Free)

Ingredients:

• 1 can Bush's pinto beans
• 1/2cup chicken broth (Swanson's 99% fat free is GF)
• 4 slices diced and cooked GF bacon
• 1/4 cup diced onion
• 1/2 tsp. minced garlic
• 1 diced jalapeno
• 1/4 cup diced tomatoes or salsa
• If you like things spicy add a dash or two of cayenne pepper

Add pinto beans and chicken broth to pan and start to cook on medium. Meanwhile cook bacon until almost crispy. Add onion, garlic and jalapeno and cook until soft. 

Add the bacon/onion/garlic/pepper to the pot of beans and add the diced tomatoes (add cayenne now if you're using it). Bring to a boil, then reduce to simmer and cook 15-20 minutes, stirring frequently.

*As with all our gluten free recipes, check each individual ingredient you buy for gluten free confirmation.

Chocolate Banana Cream Pie

Scott often requests Banana Cream Pie when I ask him what to make for a special dessert.  I have tried multiple recipes and this one is by far the family favorite.   The little bit of extra stirring and time involved in this recipe are well worth the effort.  If you would like to cut out the bulk of the time you can use a store bought pie crust.  I am just happy that we finally have a defined line between Banana Cream Pie and Banana Pudding.  I LOVE both which is exactly why I wanted the distinction.  

Ingredients for Pie Crust:

• 1.5 cups All Purpose Flour
• 1/4 Cup Vegetable Shortening
• 1/4 Cup Butter
• 1/2 teaspoon Salt
• 4-5 Tablespoons Ice Water

First combine flour and salt.  Then cut in the butter and shortening with a pastry knife or two forks until a crumbly mixture forms.

Add in 4-5 tablespoons of ice water until dough forms.  Next roll into large ball.

Place ball of dough in between floured sheets of wax paper and roll out to desired size.  Remember to go from the middle out until the crust is about 1/8" thick.

Place in pie dish and lightly press down.  Pinch edges to form decorative crust.  Preheat oven to 425 and bake for 7-9 minutes

Ingredients for Pie Filling:

• 2-3 Ripe Bananas
• 3 Tablespoons Corn Starch
• 1 14 oz Can of Sweetened Condensed Milk
• 1/4 teaspoon of Salt 
• 2 Tablespoons of Butter
• 3 Egg yolks
• 1 1/2 cups of Water
• 2 teaspoons of Vanilla Extract
• Cool Whip for topping
• Chocolate Syrup (optional)

In a sauce pan combine cornstarch, salt, and water and whisk together.  Next add the egg yolks and sweetened condensed milk.  Cook and stir continuously  over a medium heat  until mixture is thickened and bubbly.  Then remove from heat and add in butter and vanilla- stir.  Allow pie filling to cool slightly.

Pour about 1/3 of the mixture on top of the pie crust.  Evenly place two sliced bananas on top of that layer and top with remaining pie filling.  Cool about 15 minutes at room temperature then cover with plastic wrap and refrigerate for about 3 hours for pie to set.  Top with whipped cream (I used cool whip), a few additional bananas, and drizzle with chocolate sauce.  This pie holds it own without the chocolate but Hey, Why Not?  I put a ring of cool whip around the edges and a little bit in the middle.

Overnight- Baked French Toast

Mornings are always chaotic around here so breakfast often consists of cereal, fruit, or some other quick option.  When I know that everyone is going to be home I like to make a tasty breakfast for my family.  The hardest thing that this French Toast requires is that you have to prepare it ahead of time.  This is the perfect dish for Easter, Christmas, or Mother's Day morning because all you have to do it throw it in the oven.  Add the Oven Baked Bacon and you are all set!
Ingredients:

• 1 Stick of Butter
• 1 cup + 2 Tablespoons Brown Sugar
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• 4 Eggs
• 1 1/2 Cups Milk
• 1 Loaf of Bread (I cut off the top crust but leave on the other three sides)
• 1 Tablespoon of Vanilla
• Powdered Sugar to sprinkle on top

This recipe will serve about 6 

Night Before

Melt butter in the microwave then stir in 1 cup of brown sugar.  Pour mixture in the bottom of a 9x13 baking dish and spread evenly.  Combine eggs, milk, and vanilla in a bowl and set aside.  Mix together 2 Tablespoons of brown sugar, 2 teaspoons of cinnamon, and 1/4 teaspoon of nutmeg and set aside.  Layer bread on top of the butter/brown sugar mixture.  Ladle half of egg mixture evenly over bread.  

Sprinkle half of brown sugar, cinnamon, & nutmeg mixture over the bread slices.  Add another layer of bread.  Cover with remaining egg mixture and sprinkle with remaining brown sugar, cinnamon, and nutmeg.  Cover and place in refrigerator over night.  

Baking Instructions:

Preheat oven to 350.  Bake covered for 30 minutes then uncover and bake additional 15 minutes.  Sprinkle a little powdered sugar on top (I sometimes skip this step because I think it is fine without it, it just looks prettier with it).  The gooey stuff on the bottom is AWESOME and no syrup is needed!

I am sorry that I don't have a finished picture to post, I was too busy taking pictures of the Easter Egg hunt that was going on at the same time.  But don't worry I am sure that we will make it again soon!

Baked Bacon WHAT!?! No way!

So I know that you have all seen something on Pinterest and thought WHAT!?!  Well one of those things for me was baking bacon in the oven.  I thought that it would make a huge mess and would taste different.  I was wrong.  We had some family in town for the weekend and she told me that her mom has always made bacon in the oven.  So I decided to give it a try and it was a success!  I was so happy that I didn't have to clean the grease from my stove or microwave.

Pre-heat oven to 400 degrees.  Place a cooling rack on a cookie sheet (with sides) and lay bacon on top of the rack.  Bake in oven 22-28 minutes.  Time varies because of thickness of bacon and desired crispiness.  I know that bacon is never healthy, but the bacon seemed to be less greasy as well.

I served this with Oven Baked French Toast and it was the perfect addition to our Easter morning.