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Garlic Spinich and Mushroom Farfalle with Chicken

Wow.  Just wow.  I concocted this beauty of a dish last night and the family gave rave reviews!  I must admit it was the best pasta dish I think I have ever made and.... wait for it..... The whole family (including two picky preschoolers and one horrendously picky husband) ate spinach! So without further adieu I present the recipe.  Oh.. as you can see I used chicken, but you can obviously use the meat of your choosing.  I think for those seafood lovers out there shrimp, mussels, clams, etc. might even fare well with this dish.  I also doubled the recipe for our family of six, but I will list original recipe below.

Ingredients:

2 cups Farfalle Pasta
1 cup heavy whipping cream
3 T sweet cream butter, salted.
1/3 cup Alouette Garlic and herb spreadable cheese.
1/2 cup fresh shaved or grated Parmesan cheese (I like sliced they serve it in containers in the "fancy cheese" section of your local grocery.  The slices are about the size of the tip of your thumb and for some reason they melt really well).
2 large boneless chicken breasts, cut into strips and seasoned with salt, pepper, and Italian seasoning
Organic Baby Bella Mushrooms (insert how ever many you desire.  We use one small package I think it is the 8 ounce size)
1/2 box organic frozen chopped spinach, thawed.
6 cloves organic garlic peeled and minced.
4 T olive oil

Directions:
In large skillet ( I love using cast iron and it has it's health benefits as well) combine minced garlic and chopped spinach with 2 T olive oil.
Saute for 3-5 minutes on medium heat making sure that the garlic does not brown and the spinach does not stick.
Remove spinach and garlic combination from skillet and add seasoned chicken breast strips with remaining 2 T olive oil.
Saute over medium heat until 3/4 of the way done and then add back the spinach and garlic mixture.  Cook for another 3-5 minutes and set aside.
In sauce pan melt butter over medium heat
Add whipping cream and stir frequently
bring mixture to a boil, then reduce heat and simmer (this takes several minutes) until sauce begins to thicken
Remove from heat and slowly add cheeses (make sure you have removed pan from heat before adding cheese or it will be lumpy).
Reheat chicken mixture for a few minutes on same burner sauce was on previously.
In large mixing bowl add pre-cooked Farfalle, chicken mixture, and Alfredo sauce
Serve and ENJOY!

** For vegetarian version:  This may be served and is just as delicious without the meat, in fact, I prefer it without the meat myself **

Easy Scalloped Potatoes

This yummy scalloped potato recipe with it's wholesome ingredients is sure to please even the pickiest of eaters.
Ingredients:
- 1/2 Cup Chicken Broth (or vegetable broth if vegetarian is desired)
- 3/4 Cup heavy whipping cream
- 1/2 Cup milk
- 6 medium baking potatoes, sliced.
-  Garlic or Garlic powder- 4 cloves mashed with mortar and pestle, or run through food processor, OR 1/2 teaspoon of powder.
- 1/2 small onion or onion powder (mashed or blended in food processor with garlic, OR 1/2 teaspoon powder)
- 2 Cups grated Cracker Barrel Sharp Cheddar Cheese, your favorite block cheese, or even the pre-grated variety if you are in a rush.
- 1 teaspoon fresh ground black pepper, or to taste.
- 1 teaspoon seasoning salt, or to taste.
- 1/2 teaspoon Paprika
- 1/2 teaspoon Parsley
- 1 tablespoon butter, at room temperature.
Directions:
 Preheat oven to 350.  Spray a 9 x 11 casserole/Pyrex dish with cooking spray.  Layer 1/2 of the fresh sliced potatoes in bottom of cooking dish (feel free to overlap).  Mix cream, milk, broth, and spices in medium sized bowl.  Pour half the cream mixture over potatoes.  Sprinkle with 1 Cup grated sharp cheddar cheese.  Repeat the process with remainder of potatoes and then mixture.  Top with freshly ground pepper and a sprinkle of paprika.  Bake at 350 for 35 minutes (covered), and then bake additional 30 minutes (uncovered).  Remove from oven, let sit 5 minutes, and enjoy!

Welcome!

The kitchen is my new best friend.  Who would have guessed.  After fighting the kitchen and the mess and time that comes with it I have finally found a new appreciation for all things kitchen, cooking, and baking.  I am new to this "blogging" thing, so please bare with me and if all else fails, just search the recipes.  Please keep in mind that all recipes can be altered to accomodate tastes, allergies, low sodium, and diet specifications (within reason of course).  So have fun, bring your appetite and let me know how you like the recipes and ideas shared in this blog.  Happy cooking!  Oh, and PLEASE feel free to comment with alternatives, additions, or subtractions that you feel would help, however, please don't post comments if something is not as healthy as you would like... I feel that once in a while it is good to indulge and you will see some recipes that reflect that. Common sense would tell you not to eat super-fattening foods every day of the week.  ;)