Chicken Tetrazzini

Ingredients
1 package (12 oz.) thin spaghetti
1/3 cup flour
1/4 teaspoon white pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups half & half
1 cup heavy whipping cream
4 cups cubed, cooked chicken
3 cans (4 oz.) mushrooms, drained
1 jar (4 oz.) sliced pimientos
1/3 cup butter
3/4 teaspoon salt
1/2 cup parmesan cheese

Directions
Cook spaghetti according to package directions.

Meanwhile, in a large pot, melt butter. Stir in flour, salt and pepper until smooth. Gradually add broth, half & half, and whipping cream. Bring to a boil; cook and stir for two minutes or until thickened.

Remove from heat. Stir in the chicken, mushrooms, and pimientos. Drain spaghetti and add to the mixture, tossing to coat. Transfer to two greased 11x7x2 inch baking dishes. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 20-25 minutes or until heated through.

Yields two casseroles (3-4 servings each).

Perfect Butter Cookies

1/2 cup softened butter

3/4 cup sugar

1 egg

3/4 teaspoon vanilla

1 3/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Glaze: 1 cup powdered sugar plus 1-2 tablespoons milk

In a medium bowl, mix the flour, baking powder and salt and set aside. In a second bowl, cream together the butter and sugar. Add the egg and vanilla and mix again. Slowly add in dry ingredients to the mixture.

Shape into a ball and chill in the refrigerator for one hour. Roll dough on a floured surface and cut into desired shapes. Bake on parchment paper in a 350 degree oven for 8-10 minutes. Let cool completely before glazing.

Herbed Pork Chops

1 garlic clove, minced
2 teaspoons dried rosemary
2 teaspoons dried thyme
3 tablespoons dried basil
½ teaspoon sea salt
½ teaspoon ground pepper
4 boneless Pork Chops (1 inch thick)
4 slices provolone cheese
2 tablespoons olive oil

Heat olive oil a heavy medium skillet over medium-high heat. In a small bowl, mix together garlic, rosemary, thyme, basil, salt and pepper. Sprinkle half the mixture over pork chops and place seasoned-side down in the skillet. Sprinkle remaining mixture on top of the chops.

Cook chops 10-12 minutes or until they are pale pink in the center, turning once. Remove from heat, place once slice of cheese on each chop and cover skillet to melt the cheese. Let rest for several minutes.

This easy dish is great with mashed sweet potatoes and steamed broccoli.

Pasta Carbonara

Also known as Coal Miner's Pasta, this "bacon and egg" dish is as easy as it is good. It only takes about 20 minutes from start to finish and will leave hungry bellies full. Add a salad on the side, pour a glass of wine and enjoy this simple dish any night of the week.

Ingredients
1 lb. box rigatoni
1/4 cup extra virgin olive oil
1/3 lb. pancetta, thinly sliced and cubed
3 large garlic cloves, chopped
1/4 tsp. red pepper flakes
1/2 cup white wine
2 eggs (yolks only)
1 1/2 cups pasta water
3/4 cup grated Romano cheese
Handful of flat-leafed parsley, chopped
Black pepper to taste

Cook rigatoni according to directions on the box. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add pancetta and cook for three minutes. Add red pepper flakes and garlic, and cook an additional three minutes.

Add white wine to the skillet and allow the alcohol to burn off. After a minute, turn the skillet temperature to low and let the pancetta simmer. In a separate bowl, crack the eggs leaving only the yolks. (Save the whites for an omelet!) Take 1½ cups of pasta water from the rigatoni pot and temper* the eggs.

When the rigatoni is done, approximately 10 minutes, drain the pasta and add directly to the skillet of pancetta and toss to coat. Remove the skillet from heat and add the tempered yolks. Toss vigorously to prevent scrambling. Add the Romano cheese, parsley and black pepper to taste. Toss again and serve immediately.

* To temper the eggs, slowly add the hot pasta water while whisking the yolks. Be careful not to add the water too quickly, as it will scramble the eggs. If the yolks cook and clump together, start over with fresh yolks.

Silver Dollar Pancakes

There's nothing like breakfast. Every Saturday morning of our marriage, my husband and I have shared a big mid-morning breakfast at home or at a favorite local restaurant.

We love omelets, french toast, waffles and breakfast potatoes. But one of our "go-to" meals at home has become Silver Dollar pancakes, slightly adapted from Joy of Cooking cookbook. I like them because they're cute. And our adaptation of substituting vanilla yogurt for the typical sour cream concoction adds a really nice flavor.

Ingredients:

1/2 cup all-purpose flour
1 1/2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 - 6 ounce container Light and Fit vanilla yogurt
2 large eggs

Mix the dry ingredients in a large bowl. In a separate bowl, combine the eggs and yogurt. Mix the liquid ingredients into the dry ingredients. Drop by the spoonful on a heated, Pam-sprayed (or buttered) griddle. Flip, cook, and serve warm with fresh berries and syrup. Enjoy!

Featured Chef

Corn is in season, and there are a variety of ways to cook it. It’s a good thing, because cooked sweet corn has great antioxidant activity, which can potentially reduce the risk of heart disease and cancer. This month’s featured chef, Tracie Brooks, shares one of her favorite corn recipes.

"Since February is also Valentine’s Day month, this Strawberry Salad recipe pairs perfectly with Corn-Stuffed Chile Rellenos. This makes a wonderful Valentine’s Day menu; all you have to do is add a grilled meat, bread and dessert" (Tracie Brooks).

Corn-Stuffed Chiles Rellenos with Walnut Cream Sauce
10 large poblano chile peppers
6 medium ears fresh corn
2 cups shredded Havarti cheese
2 cups shredded Monterey Jack cheese
Walnut Cream Sauce

Wash and dry peppers, then rub with olive oil; place on an aluminum foil-lined baking sheet. Roast in a preheated 350 degree oven for 25 minutes. Remove from the oven and immediately place in a brown paper bag to steam for five minutes. Peel peppers, keeping the stems intact. Split one side of each pepper. Carefully remove and discard the membranes and seeds. Set aside.

Remove husks and silks from the corn, and wrap each ear in waxed paper. Microwave on high 12 to 14 minutes or until done, turning the corn every 4 minutes. Cool. Cut the corn from the cob, reserving ¼ cup. Combine the corn and cheeses; spoon the mixture down the split side of each pepper. Arrange the peppers in a lightly greased baking dish. Bake at 350 degrees for 10 minutes, or until thoroughly heated. Top with Walnut Cream Sauce, and sprinkle with reserved corn.

Walnut Cream Sauce
1-8 ounce package cream cheese, softened
1/3 cup milk
1/2 cup chopped walnuts, toasted

Process the cream cheese in a food processor until smooth. Add milk and continue processing until combined. Add the walnuts and process 20 seconds or until walnuts are finely chopped. Transfer mixture to a small saucepan. Cook over low heat, stirring occasionally, until heated (do not boil).

Strawberry Salad with Cinnamon Vinagrette
1/3 cup olive oil
1/3 cup raspberry vinegar
3 tablespoons sugar
½ teaspoon Tabasco
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 heads romaine lettuce, torn into bite size pieces
1 11-ounce can mandarin oranges, drained
1 pint strawberries, stemmed and sliced
1 small red onion, peeled and thinly sliced
1 avocado, peeled, seeded, and sliced
½ cup coarsely chopped regular toasted pecans or candied chili pecans

In a jar or cruet, combine the olive oil, vinegar, sugar, Tabasco, salt, pepper and cinnamon. Shake well and chill. In a large bowl, combine lettuce, oranges, strawberries and onion. Add half of the chilled dressing and toss to coat. Arrange slices of avocado and the chopped pecans on top. Pass remaining dressing. Yield: 8-10 servings

Easy Corn Pudding
4 (15 1/4-ounce) cans whole kernel corn, drained and divided
½ cup all-purpose flour
1/3 cup sugar
6 tablespoons butter, melted
2 tablespoons yellow cornmeal
1½ cups milk
4 large eggs
½ teaspoon salt

Process 1 can of corn, the flour and the next 6 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Transfer to a bowl; stir in remaining 3 cans of corn. Pour mixture into a lightly greased 9x13 inch dish. Bake at 350 degrees for 35 minutes or until the center is set. Yield: 15 servings

Creamy Pesto Pasta

This pasta makes me so very happy. There’s nothing like it. It’s beside the fact that we’re in love with basil. The creamy texture and strong sausage flavor pair perfectly with the pesto’s fresh appeal. If the men in your life are afraid of pesto, the sausage will seal the deal. This delicious dish will become a staple in your home.

Ingredients:
2 cups fresh basil
1/4 cup toasted almonds
1/2 cup olive oil
1/2 cup + 2 tablespoons mozzarella cheese
6 ounces rotini pasta
1/2 pound Polish sausage, grilled

Instructions:
While pasta is boiling according to package directions, blend basil, almonds, olive oil and 2 tablespoons mozzarella cheese in a food processor. After draining pasta, toss with basil pesto and 1/2 cup mozzarella. Top with Polish sausage and serve.

Heavenly Butterscotch Bars

I would never lie to you. These butterscotch bars are divine. I'm of the mindset that butterscotch can be slightly overwhelming, but these little squares of heaven are perfect. Just the right amount of chewy, just the right amount of sweet.

Here's the best news: I got the recipe from a Cooking Light cookbook and only altered it a little. These beauties have 142 calories, 4.3 grams of fat, 1.6 grams protein and 24 carbohydrates per bar. Make a batch of these and you don't have to sacrifice your New Year's diet.

Makes: 16 bars
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or stick margarine, softened
2 large egg whites
1/2 teaspoon vanilla extract

1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/2 cup butterscotch morsels

Preheat oven to 350°. Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites, vanilla and almond; beat well.

Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Chicken Cassoulet

Need a quick and easy meal for a busy weeknight? This cassoulet is the perfect hearty meal for chilly winter evenings. My family loves it. Throw it together in the morning, and when you get home from work, you'll walk into a house filled with the fragrant aroma of basil and oregano. You'll feel like you've just stepped into a quaint little restaurant in France.

2 cans navy beans, drained

2 1/2 - 3 pounds boneless, skinless chicken thighs

1/2 pound cooked polish sausage

1 - 11 ounce can tomato juice

1 tablespoon Worcestershire sauce

1 teaspoon instant beef or chicken bouillon

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon paprika

1 small bag of baby carrots

1/2 cup chopped celery

1/2 cup chopped onion

Place carrots, celery and onion in the bottom of a 4 quart crockpot. Arrange chicken pieces and sausage on top. In a medium mixing bowl, combine beans, tomato juice, Worcestershire sauce, bouillon and spices. Pour over meat and vegetables. Cover and cook on low heat for 6-8 hours or on high heat for about 4 hours. Serve in bowls.

Will feed a family of 6.

Easy Lasagna

My mom made this lasagna for Christmas Eve, and it was delicious. It's basic, quick and rewarding.

I made it for company last night, and I decided to divide the recipe. I made it in two 9" square pans, using tomato sauce for one and alfredo sauce for the other. Both were perfect, and it was fun to have options.

Hope you enjoy it!

1 pound ground beef
1 large jar Prego sauce
10 uncooked lasagna noodles
16 oz. ricotta cheese
4 cups shredded mozzarella cheese
Parmesan cheese

Brown meat in a large skillet. Drain fat; add tomato sauce and let simmer 10 minutes. In a 9x13" baking dish, layer as follows: 1 1/2 cups sauce mixture, 5 uncooked noodles, half cheeses, half remaining sauce mixture, remaining noodles, remaining cheeses. Top it off with final sauce mixture. Sprinkle with Parmesan cheese. Cover tightly with foil and cook on a baking sheet for 50 minutes at 350. Let cool 15 minutes before serving.