Chicken and Egg Noodle Casserole

Comfort food at it's best!  Warm and inviting and perfect for feeding a crowd.  Veggies, egg noodles and cheese - what's not to love?  

Packed with flavor from chicken broth, white wine, carrots, onions and celery, then combined with half & half makes this dish so creamy and delicious.  You can make it easier on yourself by purchasing a rotisserie chicken, rather than cooking and shredding the meat yourself.  I used a very simple pan steam method to cook my chicken - about an inch of water in a deep skillet, bring to a boil, add 2 chicken breasts and cover for about 20 minutes (depending on how thick the chicken is).  Shred and add to recipe.   

As if the noodle, veggie and white wine mixture wasn't enough, the casserole then gets topped with shredded mozzarella.  Baked until bubbly and the edges get a crispy cheesy crust - remember what I was saying about comfort food?!  This is sure to be a hit with your whole family.

Serves 8

Chicken and Egg Noodle Casserole

4 tablespoons butter
12 ounces egg noodles
1/3 cup flour
1/2 cup diced onion
1 medium carrot, diced
1 large stalk of celery, diced
1/2 cup dry white wine
4 cups reduced sodium chicken broth
1 cup half & half
2 cups cooked, shredded chicken
1 cup shredded mozzarella

Preheat the oven to 375 degrees and grease a 3-quart casserole dish (or a 9 x 13-inch baking pan) with non-stick cooking spray.  Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 4 minutes.  Strain.

While the noodles are cooking, heat the butter in a heavy bottom pot over medium heat.  Whisk in the flour to form a paste.  Stir in the onions, carrots and celery and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook 5 minutes to soften, then add the wine.  Whisk for 30 seconds, then add the chicken broth and heavy cream.  Bring to a boil, reduce heat and simmer for 10 minutes.

Fold in the noodles and chicken and season with salt and pepper to taste.  Transfer to the greased casserole dish and top with the shredded mozzarella.  Bake until bubbly and brown on top, 40-45 minutes.

(Source:  Adapted from Food Network)

Vegetable Lasagna

Confession - I cannot write this without laughing out loud thinking of the Seinfeld episode where Elaine and Putty break up (and get back together...and break up) on a plane and they nickname the guy next to them Vegetable Lasagna.  Elaine: "Oh please, I took you back! You know it, I know it, vegetable lasagna here knows it!"

Sorry, we're Seinfeld obsessed - my entire family and I can find a Seinfeld reference in practically any given situation.  Laughing aside, you're going to love this lasagna!  No red sauce, but it's plenty creamy and flavorful from a broccoli sauce and ricotta mixture.  

My favorite pieces to eat are the corners, which get all crispy from the melted cheese on top.  If you like, you can also add 3/4 pound of sliced mushrooms.  Just cook separate until slightly browned, then add them to carrot/onion mixture for that layer. 

  

I did 3 layers of lasagna noodles and used at least 4 noodles per layer (4 long ways, slightly overlapping, then 1/2 a noodle to go across the bottom because the noodles didn't reach all the way end to end in the pan.)  At the bottom of this recipe, I added 2 ways to assemble the lasagna.  Depends on if you want yours a little thicker (use the first option).

Serves 12

Vegetable Lasagna

1 lb box of dried lasagna noodles
2 (10 3/4 oz) cans cream of broccoli soup
1 (10 oz) package of frozen chopped broccoli
1 tablespoon olive oil
3 carrots, thinly sliced
1/2 onion, diced
2 (8 oz) packages of shredded mozzarella, keep 1 cup separate
1 (15 oz) container ricotta cheese
2 eggs

Cook lasagna noodles in a large pot with boiling water - follow instructions on box for cooking time.  Preheat oven to 375 degrees and spray a 9 x 13-inch baking dish with non-stick cooking spray.

In a medium saucepan on medium, combine and heat the broccoli soup and package of frozen broccoli until everything is warmed through.  Add olive oil to a skillet over medium high heat.  Stir in the carrots and onions and saute until veggies are very tender (about 10 minutes).  Remove from heat and set aside.

Mix the mozzarella (minus 1 cup), ricotta and eggs in a bowl.  Assemble the lasagna in this order:

1 cup broccoli sauce, lasagna noodles, 1/3 of the cheese mixture, all of the carrots/onions, 1/2 remaining broccoli sauce, lasagna noodles, 1/3 cheese mixture, lasagna noodles, remaining cheese mixture, remaining broccoli sauce, 1 cup shredded mozzarella.

OR

1 cup broccoli sauce, lasagna noodles, 1/2 cheese mixture , all carrots/onions, 1/2 remaining broccoli sauce, noodles, remaining cheese mixture, remaining broccoli sauce, 1 cup shredded mozzarella.

Cook for 45 minutes until cheese is melted and the top starts to turn golden.  Let stand 10 minutes before cutting.

Baby Arugula, Cranberry and Pecan Salad

I'm obsessed with this salad!  Such a perfect fall dinner or side.  This is actually the first time I've ever tried arugula and it certainly will not be my last.  I've been missing out!  Tangy and peppery and delicious.  

I don't care for feta, but that is what the original recipe called for.  Feta is one of those things that I want to like (is that weird?) but I just can't do any of those really strong crumbly cheeses.  The dressing for this salad is unbelievable...so simple but packed with flavor.  This would be a very pretty side dish to serve at a Holiday dinner.

Serves 2

Baby Arugula, Cranberry and Pecan Salad

1 head of Romaine, chopped and rinsed
1 cup of Baby Arugula
1/3 cup chopped pecans
1/2 cup dried cranberries
1/2 cup shredded mozzarella

For the dressing 
2 tablespoons Balsamic Vinegar
1 small shallot, grated or minced
1/4 teaspoon salt
1/4 cup olive oil

In a large bowl, combine all of the ingredients for the salad.  In a smaller bowl, combine the Balsamic, shallot and salt.  Slowly pour in the olive oil and whisk until emulsified. 

Pour dressing over the salad and toss gently. 

(Source:  adapted from Kali Orexi)

Pesto Chicken Pizza

I'm not going to lie - this is probably the best thing I've ever made - EVER.  My husband agreed.  I try not to overwhelm my readers with too many pictures, but I could have put like 15 more up.  Not only is it delicious, but it's just an absolutely beautiful dish!

Tomatoes, hunks of fresh mozzarella, a pesto base AND chicken tossed in the pesto - how gorgeous is this?  Hard to believe something this gourmet looking took me all of 15 minutes to put together.  I used my pizza dough, already made (because I always have some in the fridge or freezer) and the Basil Pesto I just made last week. 

 I rolled the dough super thin, so it got crispy and so yummy...this would be so awesome on the grill too! The tomatoes took on this roasted flavor (love roasted tomatoes!) which was just one reason this is one perfect pizza.  I mean look at that melted mozzarella!  

Serves 6

Pesto Chicken Pizza

1 pound Pizza Dough

1 cup pesto (homemade or store bought), divided

1 large boneless, skinless chicken breast, diced

5 Campari tomatoes (or 3 Roma), sliced

1/2 pound fresh mozzarella

Preheat oven to 375 degrees with pizza stone inside.  Cook the chicken with a little salt and pepper, then toss with 1/4 cup of pesto.  Set aside.  Roll out dough on floured surface to as thin as you like.

Pull out the preheated pizza stone, spray with non-stick spray and lay out dough (here's a hint - when you are ready to move the rolled out dough to the stone, roll it up on your rolling pin, carrying it over the stone and roll it back out. Works perfectly every time!).  Spread the remaining 3/4 cup of pesto on dough, leaving about a 1/2 inch border.  Top with chicken, tomato slices, and chunks of mozzarella.  Bake for 15-20 minutes until dough is crispy and cheese is melted. 

 

Pizza Margherita

Pizza is a couple-of-times a month staple in our house.  It's a quick and easy meal, and part of the fun of it is making our our pizza dough!  The recipe I use for my pizza dough is so good and takes just minutes to prepare.  And I LOVE this style of pizza - light and garlicky, without a true tomato sauce, instead, it has slices of Roma tomatoes.  An authentic Margherita pizza is actually made by crushing the tomatoes into a sauce, but I love the look of the slices. 

Cool story - Pizza Margherita was named after Queen Margherita of Italy visited Naples and she was served a pizza resembling the colors of the Italian flag - the red is the tomatoes, white is the mozzarella, and green is the basil.  Basil was no where to be found at my local grocery store, so I did leave it off, replacing it with a sprinkle of Italian seasoning right before baking (which contains basil!).

I always leave my pizza just a little longer after the cheese has already melted.  I love it when the mozzarella gets golden brown and a little crispy.  

I used a pizza stone and made a round pizza, but this recipe will stretch out to a 9x13 or even 11x18 pan (depending on how thin you want your crust).  And I chose to cut my round pizza into squares so the little ones could eat it easier.  

 Pizza Magherita

Pizza dough
1 tablespoon olive oil
1 teaspoon minced garlic
2 Roma tomatoes, sliced thin
1 1/2 cups shredded pizza cheese (or mozzarella)
3-4 slices of fresh mozzarella, cubed
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic salt (optional)

Preheat oven to 375 degrees, let pizza stone get hot.  Roll out dough and place it on warmed stone.  Sprinkle with the olive oil and garlic and rub all over the dough (you can leave a border for the crust or go all the way out).  Top with the tomatoes, spaced evenly apart, then top with the shredded cheese, fresh mozzarella, Parmesan, Italian seasoning and garlic salt if using.

Bake for 12-15 minutes until all the cheese is melted and pizza dough is cooked.  Cut into slices or squares.

Tomato Avocado and Mozzarella Panini

Tomato and Mozzarella sandwiches are one of my absolute favorites and we eat them often in our house.  But adding avocado and turning it into a panini definitely took our staple sandwich way up a notch.  Absolutely amazing!   

Quite frankly, eating it like this, without toasting the bread is fabulous as well.  I used Campari tomatoes (the smaller ones) and fresh slices of mozzarella.  

Gooey mozzarella and creamy avocado...are you drooling yet??

Makes 2 sandwiches

Tomato Avocado and Mozzarella Panini

2 fresh ciabatta rolls 

2 Roma or Campari tomatoes, sliced

6 slices of fresh Mozzarella

1 avocado, sliced

Mayonnaise (optional)

Balsamic vinegar

Italian Seasoning

Sea salt and fresh ground pepper

After everything is sliced, spread the mayonnaise on open sides of the ciabatta rolls.  Preheat your panini maker or skillet.  Layer 3 slices of mozzarella, 2-4 slices of tomatoes (depending on which you use), and a couple of slices of avocado on each roll.  Add a couple of splashes of balsamic vinegar over the layers, followed by a dash of Italian seasoning and salt and pepper to taste.

Place sandwich on panini maker and close the lid.  Allow the bread to toast and the mozzarella to melt a little, about 7-10 minutes.  You can also use a skillet with a panini press.

Pepperoni Pizza Quesadillas

This is like the perfect lunch for toddlers...basically an enclosed slice of pizza.  Hardly any mess!  And great for adults, too.  I've made these many times when I needed a super quick and easy weeknight meal.  I know your whole family will be begging you to have these again and again! 

Also so easy to jazz up any way you like - especially for adults.  Add a pinch of red pepper flakes and whatever toppings you like on your pizza normally! 

  

Pepperoni Pizza Quesadillas

4 soft taco size tortillas

1/4 cup pizza or marinara sauce

1 cup shredded mozzarella cheese

About 10 pepperoni slices

Preheat your quesadilla maker or large skillet.  Spray each side of the flour tortillas with cooking spray.  Spread about 2 tablespoons of sauce on 2 of the tortillas, layer with about 1/2 cup of shredded mozzarella and about 5 slices of pepperoni.  

Heat in your quesadilla maker or skillet until the cheese is completely melted inside and the outside is a nice golden brown.  Serve with extra sauce for dipping.

Tortellini Bake

This is one of those meals that your family will have no idea it only took like 5 minutes to throw together.  It is delicious and so fast!  I always (always!) have bags of frozen tortellini or ravioli on hand because they cook in minutes and are great for nights when I just don't have the energy or time to do something more extensive for dinner.  

Last night was one of those nights...

But I made a little more effort this time and mixed 2 different types of sauce, tossed it all together with the tortellini, topped with shredded mozzarella and Parmesan cheese and voila!  There, that's the recipe, really.

Just kidding, I have the specifics below, although I feel like I can hardly call it a recipe! 

Serves 4-6 

Tortellini Bake

1 bag of frozen cheese filled tortellini (19 or 20 oz)

1 jar of alfredo sauce (15 oz)

1/2 jar of marinara sauce 

1/2 cup shredded mozzarella

1/2 cup grated Parmesan cheese

Cook the tortellini according to package directions.  In the meantime, preheat the oven to 350 degrees and in a medium bowl, mix the 2 sauces together.  Drain the tortellini and toss the pasta together with the sauce mixture.  Pour everything into a baking dish (Mine was oval but something like an 8x8 or 9x9 will do).  Top with mozzarella cheese, followed by Parmesan cheese.  Bake for about 15 minutes until it's all heated through again and the cheese has melted.  Turn your broiler on for the last 5 minutes if you want to get your cheese crispy in some places (that's what I did).

Roasted Tomato Caprese Salad

I'm revisting my Barefoot Contessa cookbooks and am really trying to cook as much as possible from them.  I have so many cookbooks and feel like I'm constantly using the internet to get inspirations for recipes and I hardly use them!  The first time I had roasted tomatoes was at my mom's house, who purchased them from one of those antipasto bars in a high end grocery store (you know the ones that have olives, artichokes, mozzarella balls, etc) and I could not stop eating them!  The flavor just gets so concentrated, but different than a sun-dried tomato.  Remembering that I saw Ina Garten roast tomatoes on her show, I knew I had to try it out at home.  I was not dissapointed!  We were eating these right off the tray when they came out of the oven and had to restrain ourselves so I could make this salad, which needless to say was amazing.  I love a good Caprese salad, it's probably one of my most favorite meals EVER, but the flavor of these caramelized tomatoes just put this right over the top.  Like Ina says, tomatoes with the volume turned up (LOVE her!!). 

Just a side note, I've also read where she does these at 475 degrees for 25-30 minutes.  Much faster, so whatever your time allows for (this recipe takes 2 hours to roast).

Serves 6 (unless you're my family) :)

12 plum tomatoes, halved lengthwise, seeds removed

1/4 cup olive oil

1 1/2 tablespoons balsamic vinegar

2 cloves garlic, minced

2 teaspoons sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

16 oz fresh mozzarella

12 fresh basil leaves, julienned

Preheat the oven to 275 degrees.  Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with olive oil and balsamic vinegar.  Sprinkle the garlic, sugar, salt and pepper over the tomatoes.  Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.  Allow the tomatoes to cool to room temperature.

Cut the mozzarella into 1/2 inch slices, cutting in half again in they are bigger than the tomatoes.  Layer the tomatoes alternately with the mozzarella and sprinkle with basil.  Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and balsamic vinegar.  Serve at room temperature.  

(Souce:  Adapted from Barefoot Contessa Back to Basics)