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Chicken Alfredo Baked Ziti
Delicious chicken and ziti tossed with a lighter alfredo sauce and baked up to cheesy perfection. INGREDIENTS: CHICKEN BAKED ZITI INGREDIENTS: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley) ALFREDO SAUCE INGREDIENTS: 1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper DIRECTIONS: TO MAKE THE CHICKEN BAKED ZITI: Preheat oven to 375 degrees F.Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired. TO MAKE THE ALFREDO SAUCE: Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
Lemon Garlic Chicken
INGREDIENTS: 4 chicken thighs, bone-in, with skin 2 tbsp olive oil 2 lemons 1 cup chicken broth 4 cloves of garlic, minced 4 sprigs of rosemary (optional; plus additional for garnish) 1 tsp garlic & herb seasoning salt and pepper to taste 5 young, thin multicolored carrots (optional; can be found at the farmer's market) handful of broccolini (optional; you can replace with other vegetables) DIRECTIONS: 1. Add olive oil to pan and turn stove to medium high. When oil becomes hot, add in chicken, searing both sides until they are brown and the skin is crispy. Turn off stove. Preheat oven to 425F. 2. Squeeze juice from one lemon. In a small bowl, combine lemon juice and 1/2 tsp garlic and herb seasoning. Brush chicken skins and top of chicken thighs generously with lemon juice mixture. In a separate bowl, add leftover lemon juice mixture, chicken broth, garlic, remaining garlic and herb seasoning. Taste to see if you want to add salt and pepper. If so, add at this point. Pour mixture into the pan. It should only cover the bottom of the chicken, leaving the skin exposed so it can remain crispy. 3. Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using. 4. Transfer pot from stove to oven. Let chicken bake for about 20-25 minutes until done. About 10 minutes before chicken is ready, Add carrots, placing them underneath the chickens. About 5 minutes before chicken is done, add broccolini, placing them near the carrots. 5. Garnish with more lemon slices and rosemary sprigs if desired. Serve while warm.
Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Meatballs in tomato sauce are the best comfort when you're fighting an unrelenting cold. This can be eaten alone with bread or they would be great over pasta, quinoa, on a sandwich or maybe even cut up and added to a pizza. Enjoy! Yield: 6-8 servings For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ยผ cup finely chopped onion 1ยฝ tbsp. tomato paste 2 cloves garlic, minced ยฝ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half For the meatballs: ยฝ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ยฝ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ยผ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1ยฝ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional) INSTRUCTIONS: To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sautรฉ pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1ยฝ-inch in diameter. Preheat the oven to 400หš F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.
The Christmas Latte to Rule Them All
I've talked about this cafe before, and I'll talk about it again. All That Sweets is hands down my favorite dessert cafe on Earth. Watch my video review here or read below^^ Today I went alone so I passed on a slice of the strawberry shortcake but look how adorable is it! Their cakes are always light and creamy, though the flavors change daily! I've seen chocolate, vanilla, and even kiwi cakes. Instead I opted for one of their amazing macarons. Because I came late in the day, my only option was the chocolate raspberry "merry xmas" heart macaron, but I probably would have chosen that anyway. These flavors also vary with the season but every single one I've ever tried has been absolutely delicious. But of course, the star of the show is my Christmas Tree Latte <3 Their lattes are amazingly intricate, and they have a dozen of them on the menu at all times. The homemade (delicious) whipped cream is covered in melted chocolate, sprinkles, and meringue cookies. I seriously thought I hated meringue until I tried these babies. Now I can't get enough! They sell these for the month of December, and then usually move on to make snowflake or other winter themed lattes. All year 'round they offer rose, raincloud, and even coral styled lattes! This year they also introduced a gingerbread man latte that I was tempted to get, but I had to stick to my traditional tree :) You can also find me here: Tumblr Instagram Twitter Facebook SnapChat: cari.cakez
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