Greek Chicken Penne

2 c penne pasta
1/2 c sun dried tomatoes (not packed in oil)
1 1/2 c boiling water
1 lg onion, chopped
3 T butter
1/4 c flour
1 can chicken broth
3 c cubed cooked chicken breast
1 c crumbled feta cheese
1 c water-packed artichoke hearts, rinsed, drained and chopped
1/3 c Greek olives
2 T minced fresh parsley
1/4 t Greek seasoning (my all time fave seasoning btw)

Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.

In a Dutch oven, saute onions in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

I am so in love with dishes like this. It's a "feel good, make my mouth so happy it can't stop smiling" meal.

Lemon Streusel Muffins

Ooooohhhhh Yeahhhhhhh

1/4 c butter, softened
3/4 c sugar
2 egg yolks
1 t grated lemon peel
1 c cake flour
1 c all purpose flour
1 t baking powder
1/2 t slat
1/4 t baking soda
1/2 c lemon juice
1/2 c lemon yogurt
4 egg whites
STREUSEL:
2 T flour
2 T brown sugar
1/4 t nutmeg
1 T cold butter
1/4 c chopped walnuts

In a large bowl beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.

In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts.
Sprinkle over muffins.

Bake at 375 for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dz. little pieces of bliss

Bowtie Pasta Salad

Bow tie pasta
Broccoli
Califlower
Red pepper
Tomatoes
Cucumber
Shredded Carrots
Parmesan Cheese
Italian Dressing

Cook the box of pasta according to package directions.
Cut veggies into small pieces.
Throw all the ingredients into a large bowl and coat with the dressing. Stir in Parmesan cheese.
OPT- add cubed mozzarella cheese

This is a great summer salad and since it makes a lot and doesn't need to be refrigerated like some salads do, it makes a great picnic or pot luck dish.
It's very tasty!

Mom's Oven Fried Chicken

This is my mom's recipe and Vince liked it so much he wanted me to start making it so when I want fried chicken I make this. It tastes the same without the frying.

I have no idea what the actual measurements are because I think it all has to do with personal taste. I've never made a bad batch so just throw in what you think feels right.

You will need chicken legs and wings for this because that definetly works the best.

In a big plastic bag add:
Flour
Onion Powder
Garlic Powder
Paprika
Season Salt
Pepper

Shake the bag until well blended. Add the chicken and shake some more until the chicken is coated.
Place the chicken in a baking dish on a rack so the oil drips down and doesn't make the flour soggy.
Bake for 1 hour at 350 degrees. Half way through, turn the chicken.

Enjoy!

Black Beans

I grew up hating, loathing beans.
Not so much the case now.
In fact, I've become quite fond of them if done correctly.
This dish is done correctly.
My chef hubby kinda sorta created this recipe. Or at least found one he liked and tweaked it to give it that personal Vince touch. He does that a lot.

2 T oil
1 med onion, chopped
2 or 3 garlic cloves, minced
1 lb. dried black beans, soaked overnight
(save the water, you'll use it)
1 t cumin
1/2 t onion powder
1/2 t garlic powder
salt & pepper to taste
2 T lime juice

Sautee onions & garlic in oil
Add rest of ingredients in a soup pot.

Simmer until done

Serve over rice

Autumn Apple Cake

Yummy Gooey Goodness!

2 eggs
2 c sugar
1 t vanilla
2 c flour, sifted
2 t soda
2 t cinnamon
3/4 t salt
1/2 c oil
1 c chopped nuts
4 or 5 c chopped apples

SAUCE
1/4 c warm melted butter
1/4 c brown sugar
1/4 c granulated sugar
1/4 c cream or milk
1 t vanilla

Combine dry ingredients with oil until creamy.
Add eggs, nuts and apples to mixture.
Pour into oiled/floured baking dish and bake for 1 hour at 325.

Combine all ingredients for the sauce.
Cool for 5 min.
Pour over cake
Puncture with fork

Serve with vanilla ice cream

Sigh with pleasure.

I got this recipe from a family friend (I may have begged) and it has become a fall must! It's one of my "celebrate that fall is here" dishes. You'll see why with the first bite. It almost melts in your mouth.

Layered Brownies

I got this recipe from Bavarian Inn in Frankenmuth. It has quickly become one of my favorite treats to make. It's one of those that when you take the first bite you sigh and kinda melt into a puddle of pure delight. Yeah, it's really that good.


First Layer:
(Chocolate)

1 cup sifted flour
1/2 t baking powder
1/8 t baking soda
1/2 t salt
1/3 c butter
1 c brown sugar
1 T hot water
1 egg
1 T vanilla
1/2 package of chocolate chips

Sift flour, baking powder, soda and salt.
In a saucepan, melt the buter. Remove from heat. Add brown sugar and hot water. Add egg and vanilla.
Blend with flour mixture.
Stir the chocolate chips into the warm batter until melted.

Pour into 9x9 pan. Set aside.

Second Layer:
(Blondie)

1 cup sifted flour
1/2 t baking powder
1/8 t baking soda
1/2 t salt
1/3 c butter
1 c brown sugar
1 T hot water
1 egg
1 T vanilla
chocolate chips

Sift flour, baking powder, soda and salt.
In a saucepan, melt the buter. Remove from heat. Add brown sugar and hot water. Add egg and vanilla.
Blend with flour mixture.

Spread on top of first layer.

Bake at 350 for 25 min.
Add chocolate chips to top of brownies about half way through baking.

Forget the diet