Serving Up {Pasta}: Herbed Chicken Lasagna

One of the tell tell signs that your kids are growing up (at least for my kids) is their willingness to try different foods and enjoy flavors that they used to turn their nose up to.  What a great plug for this recipe to admit that my kids plug their nose and run away when I make it :)  More correctly, they used to plug their nose and run away.  Like I said, they are growing up.

This past month when I made this lasagna, they actually followed their noses into the kitchen asking what smelled so good.  My daughter's exact comment was, "it looks kind of scary (anything that has green in it is deemed scary) but I just have to taste it because it looks so good!"  I was thrilled with her maturity and the best part was that she LIKED IT - even though I think that she didn't want to :)

The only down side to the maturing of the taste buds is that I had to share.  And this is one of those meals that I would rather not share cause it is so stinkin' good that I could probably eat the entire pan myself (not in one sitting).  So whether you have kids with mature taste buds or kids that will turn away, you really can't lose because you will either be the hero for making a fabulous dish that the whole family raves about or you will enjoy the goodness of it and have awesome leftovers for the next week.  Hey, I'm just telling it like it is.

One Year Ago: Chickpea Masala Sandwiches (Doubles)
Two Years Ago: Coconut Syrup

HERBED CHICKEN LASAGNA     
(recipe from Good Things Utah, 2007)
printable version

1 ½ cups sliced fresh mushrooms
1 cup chopped onion
2 Tbs. butter
2 pkgs. Hollandaise sauce (prepared per directions)
½ large pkg. pre-cooked lasagna noodles
1 pound chicken, cooked and cubed
½ Tbs. fresh basil
½ Tbs. fresh oregano
Salt and Pepper
1 (12-ounce) can asparagus tips
1 ½ cups Italian blend or mozzarella cheese
½ cup shredded parmesan

Sauté mushrooms and onion in butter for about 5 minutes.
In a large bowl, mix chicken, basil, oregano, and salt & pepper to taste.  Gently fold in asparagus tips.
Using a 9x9 pan, spread small amount of prepared Hollandaise sauce on bottom.
Make 2 layers as follows: noodles, Hollandaise, chicken mixture, mozzarella and Parmesan.  Repeat for second layer.
If there is any sauce left over, pour it over the second layer of noodles before adding the last of the cheese.
Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.

Serving Up {Chicken}: Outback's Alice Springs Chicken

I will admit that I have never ordered Alice Springs Chicken at the Outback Steakhouse - it is a steakhouse after all.  So with the caveat that I have no idea how close this recipe is to the restaurants version, I will nonetheless declare this recipe to be some delicious chicken.  Hello!  Bacon, mushrooms, cheese, honey dijon sauce - I almost forgot that it was a chicken dish under all that luscious yumminess!  Prepare to lick your plate on this one :)

OUTBACK'S ALICE SPRINGS CHICKEN     Pin It
(recipe from Karen S.)
printable version

Boneless, skinless chicken breasts
Bacon, cooked to crispy
Monterey jack cheese, shredded
Cheddar cheese, shredded
Fresh mushrooms, sliced
Butter
Salt, pepper, dash of paprika

Honey Mustard Marinade:
½ C. Dijon mustard
½ C. honey
1 ½ tsp. vegetable oil
½ tsp. lemon juice

Combine the ingredients for the Honey Mustard Marinade.  Reserve a small amount of marinade and marinate the chicken in the remaining marinade for a few hours or overnight, if desired. Grill or broil chicken. Brush with the reserved marinade (not the marinade that had raw chicken in it). Season with salt and pepper and a dash of paprika.
Meanwhile sauté the mushrooms in butter until tender.
Cook bacon.
To prepare chicken, place cooked chicken breasts in a baking dish.  Stack two pieces of cooked bacon on each chicken breast. Spoon the sautéed mushrooms on top of the bacon. Place a generous amount of both kinds of cheeses on top. Bake in the oven to melt cheese.
Serve with honey mustard sauce on the side.

Honey Mustard Sauce:
½ C. honey
2 C. mayonnaise
1/3 C. Dijon mustard
Mix ingredients together in a small saucepan and heat (on low) until warm.
Serve over the cooked chicken.

Serving Up {Breadfast}: Morning Egg Casserole

This is such a yummy egg casserole with endless possibilities for variations.  Ten years ago when I visited my cute friend on Gig Harbor in Washington, she served this casserole for breakfast.  She served it made with diced ham, yet my family really enjoys it when it is made with sausage.  The veggies could also be mixed up based on your favorite flavor combinations.  So my suggestion would be to make this recipe as it was served to me -  but then get creative and let me know what flavor combinations you create that takes something great and makes it even better :)

MORNING EGG CASSEROLE     Pin It
(recipe from Kim F.)
printable version

1 ½ cup ham, diced -or- breakfast sausage, crumbled
1 cup mushrooms, chopped
3 cups swiss cheese, shredded
1 bunch green onions, chopped
¼ cup red bell pepper, chopped
1 ½ cup Bisquick
5 eggs
2 ½ cups milk
3 ounce cream cheese, softened

Saute mushrooms and onion in 3-4 Tbs. butter.
Combine all vegetables, meat and cheese in a greased 13x9 baking dish.
In a blender, combine Bisquick, eggs, milk and cream cheese and blend until smooth.
Pour egg mixture over the vegetable, meat and cheese.
Bake at 400 degrees for 30-40 minutes or until golden brown and the center is set.

Serving Up {Pasta}: Chicken Tortellini Bake

This is one of those recipes that at first glance may not grab your attention (and these photos do it NO justice, for which I apologize) but the flavors of this quick pasta dish are definitely memorable.  I don't know about you, but most nights our dinner hour is complicated - homework, scouts, piano lessons, chores, etc.  A recipe that can be put together in the morning and then put into the fridge until the dinner hour, when it's a quick pop into the oven to cook through, is a huge bonus in my book.

The tortellini, cheese and chicken are all child friendly ingredients.  The mushrooms may be a bit much for some children (or husbands) but they definitely add a flavor that knocks this dish out of the park!  The evening I took these photos I had actually made it without the mushrooms (an easy oversight at the market) but in the past I have used a variety of wild mushrooms, none of which have disappointed.  Get creative - even if you can only put the mushrooms in "your" corner of the casserole dish.

CHICKEN TORTELLINI BAKE     

(recipe from Mel's Kitchen Cafe)
printable version

16 ounce package of fresh cheese tortellini (the kind you find in the refrigerated section of the grocery store)
1 Tbs. oil
2 chicken breasts, cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 Tbs. flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
2 cups shredded Monterey Jack cheese 

Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section.  Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9x13 pan with cooking spray. Pour the tortellini into the bottom of the 9x13 pan. Sprinkle half of the cheese over the tortellini. Put the cooked chicken/sauce mixture on top and the sprinkle the remaining cheese over the top.

Bake covered with tin foil at 350 degrees for 30 minutes.  Uncover and bake for an additional 15 minutes until bubbly and golden brown around the edges.