Tuscan Garlic Chicken Pasta

*Adapted from Tuscan Garlic Chicken on Mel's Kitchen Cafe.

Serves: 4
Prep: 45 minutes

INGREDIENTS
1/2 cup all-purpose flour
1 1/2 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts, halved into cutlets
5 Tbsp olive oil, divided

1 pound pasta (fettuccini, farfalle, or penne)
1 Tbsp finely minced garlic (about 4-5 cloves)
1/2 cup chicken broth
1 cup heavy cream
2 Tbsp cornstarch
1 cup milk
can diced tomatoes, drained
6 oz fresh spinach, chopped
salt & pepper, to taste
freshly grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees. In a shallow dish, combine the flour, salt, pepper, basil, oregano, and Parmesan. Dip each chicken piece in the flour mixture until both sides are well coated. Reserve flour mixture.
2. In a large nonstick skillet, heat 3 Tbsp of the olive oil over medium high heat until the oil is hot and shimmering. Place the chicken breasts in the pan, working in batches if needed. Cook for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through.
3. Remove chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 Tbsp olive oil. When the oil is hot, add the garlic, sautéing for 2-3 minutes.
5. In a small liquid measure, whisk together the cornstarch and cream.
6. To the skillet, add in 2 Tbsp of the flour mixture and stir constantly with a wooden spoon for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Add the cream mixture and milk to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is thickened.
8. Add the spinach and tomatoes and cook 2-4 minutes or until spinach is wilted. Salt and pepper to taste.
9. Plate pasta with chicken and sauce. Top with freshly grated Parmesan cheese.

Easy Crostini

Crusty French baguette slices for serving with dips or in making bruschetta.

INGREDIENTS
French baguette, sliced into 1/4" slices
olive oil
salt

DIRECTIONS
Preheat oven to 400 degrees. Lay slices flat, covering the surface of a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 5 minutes, or until bread is lightly browned around edges and crispy.

Christy's Oreo Truffles

Prep:
Serves: 48 truffles

INGREDIENTS
36 OREO cookies, finely crushed
1 pkg (8 oz) cream cheese, softened
4 pkg (4 oz each) BAKER'S Semi-sweet chocolate, broken into pieces (or other candy/chocolate coating)

DIRECTIONS
Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 minutes. Dip in melted chocolate; place on rimmed baking sheet lined with waxed paper. Refrigerate 1 hour or until firm.

Baked Chicken with Spinach and Artichokes

*Adapted from Diethood.

Prep: 45 minutes
Serves: 4

INGREDIENTS
1 Tbsp butter
2 Tbsp extra virgin olive oil
8 chicken thighs
salt & fresh ground pepper, to taste
1 can (14 oz) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
3 carrots, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6-8 oz) baby spinach, coarsely chopped
1/2 cup vegetable or chicken broth

DIRECTIONS
1. Preheat oven to 425 degrees.
2. Heat butter and olive oil in a large oven-safe nonstick skillet or dutch oven on medium-high. Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet.
3. Add artichokes, onions, carrots, and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally. Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
4. Place in the oven, uncovered, and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes.

Serving suggestion: Serve over brown rice.

Copy Cat Kerbey Lane Eggs Francisco

INGREDIENTS
English muffin
scrambled eggs
bacon
tomato slices
avocado
queso*

*queso recipe:
1 Tbsp cooking oil
1/4 cup white onion, diced
1 large jalapeno, seeds and stem removed, diced
12 oz white American cheese, shredded
1/4-2/3 cup cream, half and half, or whole milk
2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Saute onion and pepper, add cheese and cream until mostly melted, and add the rest of the ingredients.

Copy Cat Santa Fe Chicken Quesadilla

*Adapted from a delicious little local restaurant Cafe Vida. This is a reminder for myself of what's in their quesadilla.

Prep: 30 minutes

INGREDIENTS
grilled chicken breast (use fajita seasoning & cumin)
mozzarella cheese
corn
black beans
guacamole/avocados
whole wheat tortilla

Meg's Cheesy Potatoes

Prep: 40 minutes
Serves: 8

INGREDIENTS
1 (30 oz) pkg of shredded hash brown potatoes, thawed
1 stick of butter
2 cups half and half
8 oz Velveeta

DIRECTIONS
1. Melt butter in sauce pan on low. Mix in sliced Velveeta and half and half. Completely melt cheese, stirring constantly.
2. Put hash browns in 9x13" pan that has been buttered and sprayed. Pour sauce over potatoes.
3. Bake for 350 degrees for 30 minutes. Optional: broil while watching if you want to brown it on top.