a little more cpk yum...

while on my long vacation from blogging, i did actually go on vacation. one of my purchases- the last of the cpk cookbook trilogy:)

i bought my first cookbook from california pizza kitchen in 1997, my senior year of high school, while on vacation with my friends. i was a food nerd even way back then:) since then i have made lots of food from it & the other i bought a few years later. now, they have a new family cookbook & it included one of mine & my kids favorites... yep, there mac & cheese. super easy, super tasty & oh so not healthy! so if any of you are trying to be better this year with your eating, maybe stop reading now. still with me??? make this, as easy as box mix, mac & cheese today!

{cpk's mac & cheese}

1 large bag- fussili pasta

2 lbs. velveta cheese, cubed

1 quart heavy cream

2 tsp. salt

cook pasta in salted until el dente. drain & set aside. in the same pot combine cream, velveta & salt. stir continually until cheese is melted & smooth. add cooked pasta & mix. serve immediately.

**for leftovers- reheat one bowl at a time in microwave. add 1-3 tsp. of water per bowl. cook 30 seconds, stir & cook another 30 seconds or until heated through.

numbero dos of the salads promised...

this is the other salad that i made sunday. it is creamy, fresh & delicious! it is super simple as well, so that is great!

side note- when i was in high school my dad owned a dance studio. we practically lived there! Kenny Roger's Roasters was right next door & we ate there a lot!!! not only because it was close & we liked the food, but i had a huge crush on a kid that worked there:) anywhoo... this salad is quite similar to a salad they served there that i always got. maybe that's why i like it.?.

{austin's creamy dill pasta salad}

1- 16 oz. bag of pasta, cooked & drained- i prefer bowtie, cork screw or penne

2 roma tomatoes, chopped

1/2 red onion, sliced

1 cucumber, peeled, seeded & chopped

1/2 cup sliced carrots- i bought them pre-cut

1 cup prepared homemade ranch

1/2 cup italian dressing

2 TBSP dill weed

in a small bowl, mix together dressings with dill. set aside while you chop veggies. place all other ingredients into a large bowl & toss until combined. add dressing & mix well. refrigerate until ready to use. serve chilled or at room temperature.

aunt lisa's quick chicken & broccoli pasta...

when i asked my aunt lisa where she got this recipe & if i could get a copy she replies, "of course, it's just Olive Gardens Alfredo sauce with chicken & broccoli added."  at first i thought she just went & bought sauce & added the rest.  but then knowing my aunt lisa, she makes her homemade rolls to use as the wrap for pigs in a blanket, i knew that couldn't be right.  she told me that if you ask Olive Garden will give out there recipes!?!  i haven't tried it yet, but wouldn't that be awesome.  i have always said that there are different types of people as well as different types of situations!  the people who are going to make it & the people who would just prefer to buy it.  & the times where you want to cook & the times you don't want to have to mess up the kitchen.  i think Olive Garden is genius if they really do give out there recipes!!!!!  any-wooo... i hope you enjoy this quick & easy, tasty one from my aunt lisa & Olive Garden to you:)

{aunt lisa's chicken & broccoli pasta}

2- 8oz. packages cream cheese, cubed

1 cup grated Parmesan cheese (the kind in the green bottle)

2 sticks butter

1 can evaporated milk

2 chicken breasts, cooked & cubed

2-3 cups fresh broccoli, steamed

16 oz. pasta of your choice, cooked & drained

In a large sauce pan over medium heat, combine cream cheese, parmesan, butter & milk stirring constantly until smooth.  You might have to whisk it when it all melts.  

Once sauce is finished place pasta onto large serving dish, pour sauce over pasta & top with cooked chicken & broccoli.

heaphy's lasagna a la mexicana...

this is a great dish that my sister, heaphy- whose real name is heather,  brought to recipe club quite a while ago, but i try to space things out a little:)  no matter how long ago she brought it, it is totally yummy!  it's a great mix of dishes & flavors.  it's also really kid friendly which is also a plus!

{heaphy's mexican lasagna}

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2  12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.

kristin's lemon salmon linguine...

this dish is so yummy & easy!  the light lemon sauce is perfect for summer grilling.  it would be great with some grilled asparagus or some summer squash!  give it a try this week.

{Kristin’s Lemon Salmon Linguine}

1 TBSP butter

1 TBSP olive oil

1 clove garlic, minced

1 1/2 cup chicken broth

1 TBSP fresh basil, chopped

1 tsp. grated lemon zest

3 TBSP fresh lemon juice

salt & pepper to taste

12 oz. linguine, cooked & drained

1 lb. salmon fillets

1/2 cup half & half or heavy cream

Pre heat broiler.  Spray broiler pan with non-stick cooking spray.

Warm butter & oil in a medium sauce pan over medium heat.  Add garlic & cook for 2 minutes.  Stir in chicken broth, basil, lemon zest & 2 TBSP lemon juice.  Season with salt & pepper.  Reduce heat to low & simmer for 5 minutes.

Place salmon on the prepared broiling pan.  Sprinkle with the remaining 1 TBSP lemon juice.  Broil, 4 inches away from heat, for 5 minutes per side, or until frish flakes easily when tested with a fork.

Slowly stir half & half  into the butter & lemon mix in the sauce pan.  Pour half of the sauce over cooked linguine & toss lightly.  Place salmon over the pasta & pour the remaining sauce over the top.  Serve immediately.

** In the summer i usually grill the salmon topped with sliced lemon & butter.  turn carefully.

Brit's White Chicken Lasagna...

this is another super yummy recipe from this months recipe club.  i brought this one & i highly recommend it:)  it is a nice spin on a classic dish.  think of it like a mix between lasagna & chicken alfredo.

{Brit's white chicken lasagna}

3 cloves fresh garlic, minced

1 shallot, minced

3 TBSP butter

4 chicken breasts, cooked & shredded

2 cans cream of chicken soup

1- 8oz. package cream cheese

2 cups sour cream

2/3 cup milk

1 lb. lasagna noodles, cooked & rinse in cold water

1 lb. mozzarella cheese, grated

In a large sauce pan, over medium heat, brown shallots & garlic in butter.  Add cream cheese, cream soup, sour cream & milk.  Stir until cream cheese is melted.  Add chicken.  

In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese.  Repeat steps, ending with mozzarella cheese on top.  Bake at 350 degrees for 35-45 minutes.

Erica's Easy Cheesy Chicken Alfredo...

right now i am still in the post holiday drag.  i want to cook good food for my family but without spending hours in the kitchen.(which is actually really weird for me 'cause i love to be in the kitchen.)  Anyway, these next few recipes that i will be posting will be warm, comforty foods without quite as much work.  ** & sorry-  for right now not a lot of healthy recipes coming out of me for help with those weight loss resolutions!  i'm not that kind of girl:)

{Erika’s Easy Cheesy Fettuccini Alfredo}

1- 8 oz. package cream cheese

1 cup grated parmesan cheese, divided

1/2 cup margarine

1/2 cup milk

8 oz. fettuccini noodles, cooked & drained

fresh parsley for garnish

In a large sauce pan stir together cream cheese, 3/4 cup parmesan cheese, margarine & milk over medium heat until smooth.  Pour over noodles & top with the rest of the parmesan cheese.

**also great topped with Rosemary Ranch Chicken

kathy's lasagna swirls...

i got this recipe from one of my friends mother.  they are so yummy & in perfect, pretty, individual servings.  they just give lasagna a little something different!

{kathy's lasagna swirls}

1 box lasagna noodles

2-10 oz. packages frozen chopped spinach, thawed & well drained

1 pound ricotta cheese

1 cup grated parmesan cheese, divided

8 oz. cream cheese, softened

8 oz. mozzarella cheese, grated

1 tsp. salt

pepper to taste

Light tomato sauce

1 large yellow onion, chopped

2 cloves fresh garlic, minced

2-12 oz. cans petite diced tomatoes

16 oz. tomato sauce

2 TBSP sugar

2 TBSP olive oil

2 tsp. sweet basil

1/2 tsp. Italian herb seasoning

salt & pepper to taste

Preheat oven to 375 degrees.

Prepare pasta according to box directions.  Set aside.  Beat together ricotta, 1/2 cup parmesan, cream cheese, mozzarella, salt & pepper.  Set aside.

To prepare sauce, saute` onion & garlic in olive oil in a large skillet over medium heat until onion is translucent.  Careful not to burn the garlic.  Add remaining ingredients and simmer on low for 15 minutes.

Lay out each noodle & spread about 2 TBSP filling on each.  Roll up like a jelly roll.  Place into a 11x14 pan, coiled side up.  Pour sauce over rolls & sprinkle with remaining 1/2 cup parmesan cheese.  Loosely cover with foil & bake for 30-40 minutes.  

pasta con broccoli...

i got this recipe from my fabulous sister-in-law Markae, before was even officially in the family.  i am so glad that she shared it with me & i have made it pretty regularly ever since.  it is also great since it is meat-free!!!  strictly vegetarian.  i also subbed fat free 1/2 & 1/2 instead of regular.  give it a try & feel free to modify it to fit your families needs.  EnJoY!!!

{pasta con broccoli}

1- 16 oz. bag large shell pasta, cooked & drained

1/4 cup butter

4 cups half & half

2- 8 oz. cans tomato sauce

4 cups fresh broccoli florets

1/2 lb. fresh sliced mushrooms

1 1/2 cup grated Parmesan cheese

salt, pepper & garlic powder to taste

Saute mushrooms in butter.  do not salt!  Steam broccoli sprinkled with salt.  In a large pot, mix half & half, tomato sauce, Parmesan cheese, salt, pepper & garlic powder (i usually start with about a 1/2 tsp. garlic powder).  Heat over medium heat until cheese is melted.  Add cooked pasta, broccoli & sauteed mushrooms (with remaining butter) to the sauce.  Turn off heat and stir occasionally.  Sauce will thicken as it cools.  About 2o minutes.

...another DANG GOOD pasta salad...

{bow tie chicken & craisin salad}

1-16 oz. bag bow tie pasta

3-4 chicken breasts~cooked, cooled & cubed

1/2 c. craisins

1 c. red grapes

3-4 green onions~chopped

3/4 c. sunflower seeds

-creamy dressing-

1 c. mayonnaise

2/3 c. sugar

1/4 c. cider vinegar

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. ginger powder

Mix all dressing ingredients in a small bowl.  Whisk them together & cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl.  Toss together.  Just before serving mix in sunflower seeds & dressing.  ENJOY!

better late than never...

So when I posted the recipe for the pork chops I said that I would post the yummiest pasta salad recipe.  Yeah-- I know it's been a while.  But I promise this is totally worth the wait!  Ellery brought this last summer to recipe club & forgot to bring the recipe(this was before we had a blog).  She said she would just bring it next time.  Well, let's just say that I couldn't wait until next time.  I called her later that week & asked her to e-mail it to me.  It was love at first bite!!!  I made it for a neighborhood BBQ tonight & I didn't even get any... guess I'll have to make it again tomorrow.  TOO BAD!!

{summer pasta salad * citrus herb dressing}

salad:

1 package American Beauty Italian Trio pasta-- cooked, drained & cooled

Mix with~

Carrots--matchstick

Red bell pepper--chopped

cauliflower

cherry tomatoes

broccoli

black olives

fresh basil--chopped

cucumbers--peeled & diced

baby spinach

feta cheese

Dressing: mix in quart jar

1 cup cider vinegar

1 cup sugar

1/2 cup lemon juice

1/2 cup orange juice (the good stuff)

1 1/2 TBSP onion salt

1 TBSP garlic salt

1 TBSP thyme

1/2 TBSP rosemary

1/2 TBSP basil

1/2 tsp. dill seed

shake until sugar is dissolved.  add enough olive oil to fill quart jar.

Mix all salad ingredients except last 4.  add last 4 right before serving, toss with dressing.

(i usually only add half the dressing, toss & then add more as needed.)

 

Katie's Tortellini Salad

This is what Katie made last night.  It was really yummy & would be a great side dish for your next BBQ.

4-6 chicken breasts (cubed & soaked in Zesty Italian Dressing)

48 oz. Cheese Tortellini

1 cup Sun Dried Tomatoes, chopped

1 cup Sliced Olives

1 cup Artichoke Hearts, chopped

2 cups Baby Spinach

Mix all together in a large bowl & toss with your favorite Caesar Dressing.  Serve chilled or at room temperature.

...poppy seed chicken...

after I had my little girl, my sister-in-law Nikki brought me this for dinner.  It is so yummy & I have cooked it several times since then.  I hope that you love it as much as me & my family.  I typically don't really love angel hair pasta--but with this dish it is super yummy!

Linguine With Shrimp Scampi

Recipe from Ina Garten, Barefoot Contessa Family Style

Vegetable Oil

Kosher salt

1 1/2 pounds linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 pounds large shirmp, peeled and deveined (just buy them that way)

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of 1 lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

ENJOY!!!

This is so easy, I promise. If it's not easy I don't do it and Jaxton, my 5 year old loves it! The first time we had it last summer he asked, "Can we have the dinner we had yesternight?"

Garlic Chicken Farfalle...

Thanks Summer for hosting R.C. last night. Unfortunately I couldn't stay & since it was spring break a lot of other people missed out as well! So, here is what I made & hopefully others will post there recipes too.

{I actually double the butter, cream & cheese. Also Mykelle had a great idea to add toasted pinenuts...Yummmm!}

**To print this recipe right click on the image & "Save As..." or "Save Image...". I would just save it to your desktop, but if you have a recipe file that works great too! Then you can just upload it to Costco or save to a disc & print from there. This file is 5"x 7".

CPK at home...

I figured it would be incredibly rude to post the new "Cook book of the Week" & not give you a little taste of what's inside. This recipe is one of mine & my families favorites. There are a lot of ingredients but it isn't too difficult. Hopefully you'll try it out!

{Chicken Tequila Fettuccine}

WhaT yOu'lL NeEd...

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 cloves minced fresh garlic
1 jalapeno pepper, minced (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
4 tablespoons freshly-squeezed lime juice
1/4 cup soy sauce
1 1/2 pound chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium orange bell pepper, thinly sliced
1 1/2 cup heavy cream


WhaT tO Do...

Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 5 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.

This is so dang good! I used to make it every year for my husband's family in Lake Powell. & I must say I have know people to eat leftovers cold straight out of the fridge.

The roll affair-

{I didn't make this card...I got it from the exchange}

I got this recipe at an recipe exchange I did about a year ago & I haven't found a better one. One of my best friends Kacy says that if her husband ever leaves her, it would be for these rolls! I don't know if they are quite that good...but I have been known to eat a dozen or so all by myself. They really are easy too. I know that sometimes anything bread can be intimidating!!!, but I promise they aren't hard--just time consuming with the rising & all. The only other thing is, the dough should still be sticky. If you over flour your rolls will be tough. I always use 7 1/2 cups flour in the dough, plus whatever you need to roll them out.

*To print this card-right click on the image & "save picture as..." then you will find it in whatever files you saved it in. You can print at home or if you have photo editing software, you can put multiples on a page & take to Costco on a disc. The card is in 6"x 6" format.

Tonight was the Night...

Recipe club was tonight. Summer's Babe was sick so I filled in as the hostess with the mostess...minus the mostess part. But everything was super yummy-as always! Here is 1 of the 2 things I made-I will post the roll recipe later & if we are lucky, everyone else will post there's as well! So for all those who missed {or are just blog buddies of ours} cook-up & enjoy!


Shrimp & Penne

1 lb. large shrimp {peeled & deveined}
1 lb. Penne pasta, cooked
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chicken stock
1-8 ounce can tomato sauce
1 cup heavy cream
2 TBSP chopped fresh parsley
3 TBSP chopped fresh basil
Salt & Pepper to taste

Cook shrimp in 2 TBSP butter, over medium heat until pink. Don’t over cook. Remove shrimp to a plate & add 1 TBSP olive oil to pan. Add garlic & onion to pan & cook until translucent. Add chicken stock. Reduce over medium heat to about half {5-7 minutes}.
Add tomato sauce & cream. Stir until combined.
Remove tails from shrimp & cut shrimp in half {you can skip this step if you want}. Add shrimp, cooked & drained pasta-I only use about 3/4 of the pasta... I think it’s too dry with all of it.-& herbs to sauce. Stir well, heat thoroughly
& Enjoy!