Baked Penne with Smoked Mozzarella and Tomatoes

Notes: this is easily adapted to what you have on hand. Artichokes are good added in. Smoked cheddar with fire-roasted tomatoes would be great as well. 

Serves 4-6.

3 cups uncooked penne pasta (9 ounces)
2 cups diced tomatoes, undrained (from a 28-oz can)
1 cup shredded smoked mozzarella cheese
2 cups Alfredo pasta sauce, homemade or store-bought

Heat oven to 350ºF. Grease 1 1/2-quart casserole. Cook and drain pasta as directed on package.

Meanwhile,  saucepan, heat tomatoes to boiling; reduce heat to medium. Cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated. Add in Alfredo sauce and heat until warm over medium-low heat. Stir in cheese until melted. Mix in cooked penne. 

Pour pasta into prepared casserole dish. Bake uncovered about 30 minutes, or until hot and beginning to bubble. 

Easy Rice Pilaf

1/4 cup butter
2 handfuls vermicelli pasta (or spaghetti)
1/2 cup sliced almonds
1 cup long grain rice
Salt and pepper, to taste
2 1/2 cups water or chicken broth

Melt butter in a pan over medium heat. Break vermicelli into small pieces and add to melted. Add almonds. Toast almonds and vermicelli in butter until they begin to be golden brown and fragrant. Add rice, salt and pepper, and broth. Bring to a boil, cover, turn to low, and cook for 25-30 minutes, until moisture is absorbed and rice is done.

Strawberry Cake

1 package white cake mix (or 1 recipe for homemade white cake)
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 cup whipping cream, whipped until it holds stiff peaks
Strawberry Danish dessert
Fresh sliced strawberries

Make cake mix as directed on the box or according to a homemade recipe. Split the batter in half. Pour each half into a greased 9x13 pan. Cook according to box or recipe. Let cool.

Beat together powdered sugar and cream cheese. Fold in whipped cream. Spread on top of cooled cake. Spread Danish on top of that, then decorate with sliced strawberries. Chill.

Naans

Notes: if freezing dough, freeze small dough balls before the second rise. Let them defrost in the fridge or counter, then let rise according to the recipe. They are also great using 1/2 white wheat and 1/2 bread flour. 

Makes about 14 servings. 

1 (.25 ounce) package active dry yeast (equals 2 1/4 teaspoon)
1 cup warm water
1/4 cup white sugar
3 Tablespoons yogurt or milk
1 egg, beaten
2 teaspoons salt
3 to 3 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place the dough in an oiled bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.

Punch down dough and knead in garlic, if using. Pinch off small handfuls of golf ball sized dough. Roll into balls, and place on a tray or baking sheets. Cover with a towel, and let rise until doubled, about 30 minutes.

Preheat a grill or skillet to high heat.

Roll one ball of dough into a very thin circle. Lightly oil grill or skillet. Cook dough for about 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, then turn over. Brush cooked side with butter. Cook unit browned, another 2-4 minutes. Remove from grill or skillet and continue with remaining naans.

Sugar Cookies

Notes: the best sugar cookie recipe I have found for rolled/cut-out sugar cookies. The dough is easiest to work with when it is kept cold. 

Makes about 5 dozen cookies.

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Powdered sugar, for rolling

In a large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least one hour, or overnight.

Preheat the oven to 400 degrees F. Place dough on a surface that has been generously dusted with powdered sugar. Roll out dough 1/4 to 1/2 inch thick, using additional powdered sugar to prevent sticking, as necessary. Place cookies 1 inch apart on ungreased cookie sheets.

Bake cookies for about 5-7 minutes, until just barely cooked. Do not over-bake.

Parmesan Crusted Chicken

Notes: if using thick chicken breasts instead of cutlets, the cooking time will be increased by 10 or so more minutes. The recipe is still great without the bread crumbs, if you want to omit them. 

Serves 4.

1/2 cup mayo (light or regular)
1/4 cup shredded or grated fresh Parmesan cheese
4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total
4 teaspoons Italian seasoned dry bread crumbs

Preheat oven to 425 degrees F.

In a small bowl, mix mayo and parmesan together.

Line a baking sheet or dish with parchment or foil that has been sprayed with non-stick cooking spray. Place chicken breasts in baking dish. Spread mayo mixture evenly atop the chicken, then sprinkle evenly with bread crumbs.

Bake in preheated oven for about 20 minutes, or until tops are browned and juices run clear.

Halibut with Browned Butter Balsamic Sauce

Recipe per 1 serving. 

Olive oil, enough to coat the bottom of a pan
6 oz halibut filet, skin removed
Salt and pepper to taste
1 tablespoon butter
1 shallot
2 tablespoons balsamic
2 tablespoons chopped parsley (optional)

In a medium saute pan, heat olive oil. When hot, cook fish, about 2 minutes per side, or until lightly seared and cooked through. Remove from pan and keep warm.

Add butter and brown slightly. Add shallots and cook until softened. Whisk in balsamic. Serve over cooked filets.