This set comes from our friends over at Al Dente Pasta – some of the best pasta made state-side, we’re lucky enough to have them as our local pasta emporium. Thanks Al Dente!

So Simple Pasta with Roasted Chicken

2 Tbsp. Olive Oil
1 Tbsp. flour
16 oz. sliced mushrooms
2 red peppers, diced
2 shallots, chopped
1 cup chicken broth
1/2 cup white wine
1 Tbsp. lemon juice
2 cups shredded chicken meat
1 tsp. salt
2 Tbsp. butter (optional)
1/2 cup shredded Parmesan cheese
chopped parsley
1 bag (12 oz.) Al Dente™ pasta

In a large skillet whisk together olive oil and flour over medium- high heat for 1 minute. Add mushrooms, shallots and red pepper, sautéing until vegetables begin to soften. Add broth, wine, lemon juice and salt. Cook over medium heat for about 5 minutes. Add chicken and cook until heated through. Stir in butter. Toss with cooked pasta. Sprinkle with Parmesan and parsley.

Baked Pasta with Chicken, Mushrooms & Gruyere

1 bag Al Dente™ pasta
2 lbs. chicken, in 1 inch cubes
1/4 cup olive oil
1 onion, diced
1 lb. mushrooms, sliced
1/3 lb. gruyere or swiss cheese, grated
1 cup chicken broth

Toss vegetables with all but 2 Tbsp. of the olive oil. Cook pasta in boiling salted water until tender, but firm. Place pasta in baking dish greased with olive oil. Top with chicken, then mushrooms, then cheese. Pour chicken broth over all. Bake at 350 for 30 minutes.

Creamy Pasta with Veggies & Smoked Turkey

1 bag Al Dente™ pasta
2 Tbsp. olive oil
1 onion, dried
2 red peppers, diced
1lb. mushrooms, sliced
1lb. smoked turkey or ham, diced
1 cup evaporated milk
1/2 cup grated Parmesan

In large skillet over medium heat, sauté veggies until soft. Add smoked turkey, evaporated milk & cook until heated through and slightly thickened. In the meantime, cook pasta in boiling water for 5 minutes, until tender, but firm. Drain. Add pasta to skillet, tossing with sauce, adding parmesan, salt & pepper.

2 1/4 cups brown sugar
1 1/4 cups light corn syrup
3 sticks butter
1 1/2 cups peanut butter
5 teaspoons vanilla extract
3 1/2 cups oatmeal – quick cook
1 cup sunflower seeds
1/2 cup coconut
1/2 cup wheat germ
1 1/2  cups white chocolate, chopped

Preheat oven to 300. Grease the bottom of your sheet pan with butter or spray with non-stick spray.  In a large pot, combine brown sugar, corn syrup, butter, peanut butter & vanilla extract, & heat until combined & smooth.  Add oatmeal, sunflower seeds, coconut & wheat germ. Once the mix is cooled a bit fold in the white chocolate chunks.  Spread the mix on the greased sheet pan. Bake for 30 minutes or until golden brown. Let them cool to set up, then slice and enjoy.

Caramelized Onion Dip

16 ounces  sour cream
1/2 cup caramelized onion, chopped
1/2 cup  milk
1/4 cup ketchup
1 tablespoon worcestshire sauce
1 tablespoon black pepper

Mix all ingredients then put in small dipping dish. Cover and then place in fridge overnight for best flavor.

Tater Tots
Bag of store-bought tater tots
2 tablespoons of olive oil
1 clove of garlic, minced
1 tablespoon dried oregano
1/2 tablespoon ground pepper

Preheat oven to 425. Mix oregano and ground pepper in small bwol and set aside. Place olive oil and tater tots in a large bowl.  Mix.  Add oregano mixture and garlic.   Spread seasoned tots onto sheet tray.  Bake until golden brown, about 15-20 minutes, turning once.

Sweet and Savory French Toast

You’ll need the recipe for our french toast dip below.

French toast dip:

Our french toast dip recipe – enough for 4-6 servings. Enough to save and keep in the fridge.
3/4 cup milk
1/3 cup cream
3 tablespoons sugar
1 teaspoon Nielsen Massey vanilla extract
1/4 teaspoon salt
2 eggs

Savory part

1/2 lb ham, shaved
1  cup swiss cheese, grated
6 or more slices of thick-cut challah bread

Mustard-syrup

1 tablespoon (heaping) of whole grain mustard
1 cup of real maple syrup

Heat then eat:

Set your griddle to medium high or 325, preheat oven to  400.  When griddle is hot, coat lightly with pan spray – dip bread in french toast dip.  Place dipped bread on griddle.  Flip french toast when golden brown (2 – 3 minutes).

In a small saute pan, layer the french toast with the ham and swiss cheese.  Place in oven and bake until cheese is melted and bubbling (2 -3 minutes).

Mix and pour mustard-syrup on top – enjoy.

Grown-up Poptart

Unfortunately, the “bread” we use for the poptart isn’t really available in stores. It’s a sweeter bread and very soft. So we came up with a modified version for at home creation below.

1 package of sweet bread (example: hawaiian bread) cut into two halves
1/4 cup preserves of choice
1/4 cup mascarpone
1/4 cup chopped walnuts

For each servings lay out 2 slices of bread. Spread one side with preserves and the other with marscapone; sprinkle with chopped walnuts.   Put together and butter both sides. Place on a hot griddle, toast until golden brown on both sides – eat!

Mix together in a small bowl the mayonnaise, vinegar & sugar. In a large bowl toss together the broccoli, peanuts, sunflower seeds and green onion.  Add mayonnaise mixture and mix.  Salt & pepper to taste.

1/2 cup butternut squash, peeled, seeded & diced
1 tablespoon butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons shallots, finely diced & sauted until soft

Toast quinoa in saute pan with the olive oil.  In medium pot, mix together toasted quinoa & water; bring to a boil.  Reduce heat; cover & cook for 15 minutes. Drain & then spread out on a sheet tray to cool.  Meanwhile saute in butter the butternut squash until soft. 

Whisk together 1/4 cup olive oil, white balsamic vinegar & shallots.

In large bowl mix together quinoa, butternut squash, cranberries, almonds & vinaigrette.  Salt & pepper to taste.

Rinse and clean potatoes before putting in a large pot. No need to peel them, the mash tastes better with them on! Add cold water to the pot, just covering the potatoes, and a dash of salt. Bring to a boil and cook for approx. 15 min. or until tender. Drain potatoes and while they are still hot, smash together with the sour cream, butter & cheddar cheese. Add salt and pepper to taste.

1/2 tablespoon butter
1/2 large onion, diced
5 carrots, diced
2 stalks celery, diced
1 teaspoons garlic cloves, minced
2 tablespoons ginger, peeled and grated
2 tablespoons honey
6 cups water
1/2 cup coconut milk
1/8 teaspoon cayenne
salt & white pepper to taste

Melt the butter in a large pot and saute the onions, carrots, celery & garlic until soft. Add the grated ginger and cook until fragrant. Add the water & honey and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked.
Remove pot from heat and let soup cool slightly. Using your food processor or blender, puree soup until smooth, no large chunks!*
Return soup to the pot and bring to a simmer. Add coconut milk (feel free to add more if you want a creamier soup!), cayenne pepper, salt & pepper to taste. Enjoy!

*For a smoother texture pour your soup through a fine sieve after processing.

1 cup powder sugar
2 cups flour
1 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup butter
1/2 cup canola oil
1 egg beaten
1 teaspoon vanilla

Preheat oven to 350.  In a large bowl mix together the powder sugar, flour, cream of tarter and salt.  Cream butter. Add canola oil, egg and vanilla. Mix. Add dry ingredients and mix again until dough forms.
Roll dough into 1 inch balls, roll in granulated sugar, place on cookie sheet and press down on each cookie to slightly flatten.
Bake 8 minutes until cookies are set with a hint of color.

4 eggs
2 chicken sausage links, sliced on an angle
2 cups bruschetta topping
4 pieces crostini
4 tablespoons queso fresco
basil chiffonade to garnish

Saute the chicken sausage over med-high heat until cooked through. Reduce heat to medium and add the bruschetta topping to the pan. Cook until heated through and remove from heat. 
In a separate non stick pan, softly scramble the eggs. Place 2 pieces of crostini on each plate and spoon the eggs on top of the crostini. Next, spoon the bruschetta topping with chicken sausage over the eggs
and sprinkle with queso fresco. Garnish with basil chiffonade…Enjoy!

Bruschetta Topping
2 roma tomatoes, diced
2 tablespoon minced red onion
1 tablespoon white balsamic vin
2 tablespoons extra virgin olive oil
1/4 teaspoon dried oregano
1 1/2 teaspoons fresh mixed herbs, finely chopped
salt and pepper

Combine all ingredients in a bowl and season with salt and pepper to taste.

Homemade Crostini
1 baguette
1/4 cup fresh mixed herbs, finely chopped
1/2 cup extra virgin olive oil

Preheat oven to 350 degrees. Slice baguette on an angle, approx. 1/4 inch thick. Brush with extra virgin olive oil and sprinkle with fresh herbs. Bake for approx. 10 minutes or until the crostini is lightly golden.