One pot creamy bacon chicken pesto pasta

INGREDIENTS

Servings: 4

6 bacon strips

2 chicken breasts

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder 

2 bay leaves

1 yellow onion, sliced

4 garlic cloves

5 ounces spinach

3cups milk

2 cups water

1 pound fettuccine (any pasta) 

½ cup pesto

1 cup parmesan

Garnish

Parmesan

Fresh parsley

PREPARATION

1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. 

2. Add chicken and season with salt, pepper, onion powder and garlic powder. Cook until no pink is showing, then remove the chicken. 

3. Add onion and garlic and cook until softened. 

4. When onions are caramelized, add spinach and cook until wilted

5. Add milk and water and bring to boil.

6. Add pasta into boiling mixture and cover. 

7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). Stir frequently.

8. Mix back in the chicken. Stir in the pesto and parmesan. 

9. Garnish with parsley and additional parmesan 

10. Enjoy!

Ham and potatoe corn chowder

 Ham and Potato Corn Chowder

Prep Time: 10 minutes Cook Time: 20 minutesTotal Time: 30 minutes Servings: 6 (2 cup servings)

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

ingredients

• 3 tablespoons oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (or rice flour for gluten free)
• 2 cups ham broth or chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

directions

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Nutrition Facts: Calories 320, Fat 13g(Saturated 3g, Trans 0), Cholesterol 29mg, Sodium 509mg, Carbs 38g (Fiber 4g, Sugars 8g), Protein 13g

Nutrition by: 

Pineapple Fried Rice

Paired with small slices of steak and it was great!

Pineapple Fried Rice

INGREDIENTS

• 2 tablespoons coconut oil or quality vegetable oil, divided
• 2 eggs, beaten with a dash of salt
• 1½ cups chopped fresh pineapple
• 1 large red bell pepper, diced
• ¾ cup chopped green onions (about ½ bunch)
• 2 cloves garlic, pressed or minced
• ½ cup chopped raw, unsalted cashews
• 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 to 2 teaspoons chili garlic sauce or sriracha
• 1 small lime, halved
• Salt, to taste
• Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside. 
5. Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

Pasta e Fagioli Soup

Soup- Pasta e Fagioli
Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping
 (Note: I put the garlic, onion carrot in the food processor for quick prep and then it's a more smooth soup)


Directions

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Best Zucchini Bread

I use all the fresh summer zucchini and then freeze mine for the winter months!  Take it out at night and there breakfast is!!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs

• 1 cup vegetable oil
• 1 1/4 cups white sugar
• 1 cup brown sugar  (or 2 1/4 cups all white sugar)
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Creamed Kale

1 bunch of Kale
2 cloves garlic minced
3 tablespoons butter
1/3 cup grated parmesan cheese (I use more)
1/4 of a lemon
water
salt and pepper


Remove and discard stems of kale.  Roughly chop.  
Heat about 2 teaspoons olive oil in pan on medium-high heat.  Add kale and 1/2 cup water.  Season with salt and pepper.  Cook, stirring frequently for 2 to 4 min. or until kale has wilted and liquid is cooked off.  Transfer to a strainer.  Hold or rest the strainer over a bowl.  Using a spoon, press down to release as much liquid as possible.  Transfer kale to cutting board and finely chop (optional).  
Heat a little more oil in the pan, add garlic.  Cook, stirring frequently, for 30 sec. to a minute (till frequent).  Add kale, butter and 1/4 cup water.   Season with salt and pepper.  Cook, stirring frequently, about 3-4 min.  Until heated through and combined.  Remove from heat, stir in cheese.   Squeeze lemon as desired.  

Favorite Buffalo Chicken Dip

Ingredients
2-3 cooked and shredded chicken breasts (I like to grill them)
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing (or blue cheese)
3/4 cup buffalo sauce (Franks or Sweet Baby Rays)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
crackers for dipping

Directions

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.