Creamy Zucchini Pasta with Chicken and Mushrooms

I CAN'T BELIEVE THIS TOOK ME SO LONG TO POST! This is my favorite meal...I love, love love it! I highly recommend substituting goat cheese for the neufatchel cheese. It gives a different and delicious flavor. It is also about 3x the cost of neufatchel cheese....


Ingredients

1 onion, chopped
1 small zucchini, diced
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
4 oz whole wheat fettuccine (or other pasta)
2 oz Neufchatel Cheese
2 tbsp Parmesan Cheese, grated
1 tbsp Cornstarch
1 cup chicken or beef broth
1 boneless, skinless chicken breast, cubed
2 tbsp dried parsley
1/4 tsp crushed red pepper (optional)
salt and pepper to taste



Directions
1. Cook pasta according to manufacturer's instructions and drain.
2. Meanwhile, spray a large skillet with nonstick spray. Over medium-high heat, saute onion until translucent. Add mushrooms and garlic and cook 2 minutes longer. Stir in chicken, parsley, and crushed red pepper (if using). Cook, stirring occasionally, until chicken is no longer pink on the outside. Reduce heat to medium and add zucchini. Stir occasionally until zucchini is tender.
3. While zucchini is cooking, stir cornstarch and broth together in a small saucepan. Add cheeses and stir constantly, cooking over medium-high heat, until mixture becomes thick and bubbly. Remove from heat.
4. Pour cheese mixture and pasta into the skillet with the chicken and vegetables. Toss, and add salt and pepper to taste.

Makes 2 servings.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=125243

Chicken Pesto Pizza

Be careful with this recipe...you won't want to eat any other pizza after this one!


For the pesto:
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese

For the pizza dough:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

 
Pizza toppings:
Olive oil, for brushing
Shredded mozzarella cheese
Grilled chicken, cut into bite-sized pieces (about 1/2 of one chicken breast)
Cherry tomatoes, sliced into thirds
Kosher salt and freshly ground black pepper 

Directions for the dough:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Directions for the rest: 
To make the pesto, toast the pine nuts in a small skillet over medium heat until just golden and fragrant, 4-5 minutes.  Set aside.  Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and their color deepens slightly, about 7 minutes.  Transfer the cloves to a cutting board; cool, peel and chop.  Place the basil in a heavy-duty gallon-sized plastic bag.

Pound the bag with a rolling pin until all the leaves are bruised.
Combine the pine nuts, garlic, basil, olive oil and 1/2 tsp. salt in the bowl of a food processor.  Process until smooth, scraping down the sides of the bowl as necessary.  Transfer the mixture to a bowl, stir in the Parmesan cheese, and adjust the salt to taste.  Store in an airtight container in the refrigerator.
To make the pizza, preheat the oven to 500 degrees F.

Place a pizza stone in the oven while it is preheating, and let it heat up for at least 30 minutes.  Place a round of parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with cornmeal.  Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands (I use both).  Leave an approximately 1-inch border that is thicker around the edges for the crust.

Lightly brush this outer edge of the crust with olive oil.  Spread a thin layer of pesto on the pizza crust using the back of a spoon.  Sprinkle with a layer of shredded mozzarella cheese.  Top with grilled chicken pieces and sliced cherry tomatoes.  Season with kosher salt and freshly ground pepper, to taste.

Carefully transfer the parchment round to the preheated pizza stone.  Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes.  Slice and serve immediately. 

Source

Double Chocolate Pecan Pie

 

Ingredients:
For the crust:
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into medium cubes (about 16 pieces)
3 tbsp. ice cold water

For the filling:
3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped

Directions:
To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Mix briefly to combine.  Add the cubes of butter to the bowl and mix on low speed until the texture resembles coarse cornmeal and the largest chunks of butter are not much larger than peas.  Add the water to the bowl and mix on low speed just until the dough comes together.
Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for about 30 minutes or until chilled.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan.  Trim the edges as necessary and create a fluted pattern using a finger to make the indentations.  Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads.  Bake about 30 minutes, until the dough looks dry and light in color.  Carefully remove the foil and weights.  Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling.  Melt the butter in a medium heatproof bowl set over a pot of simmering water.  Remove the bowl from the double boiler but maintain the simmering water.  Stir in the sugar and salt with a wooden spoon until the butter is absorbed.  Beat in the eggs, corn syrup and vanilla.  Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.  Remove from the heat and stir in the pecans.

As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F.  Pour the filling into the pie shell.  Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Source

Pumpkin Spice Pancakes

YUM! I have also substituted the pumpkin puree with a "fancy nut pie filling" which is a great year round flavor and tastes SO good!

Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
3 tbsp. chopped walnuts

1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt, spices and walnuts and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

http://annies-eats.com/2009/11/10/pumpkin-spice-pancakes/

Pumpkin Cream Cheese Muffins

These have definitely satisfied my pumpkin craving! Yum! What better way to start your day than a 400 calorie muffin?? So worth it!


Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

http://annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/

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Pumpkin Cream Cheese Muffins. These have definitely satisfied my pumpkin craving! Yum! What better way to start your day than a 400 calorie muffin?? So worth it! Yield: 24 muffins Ingredients: For the filling: 8 oz. cream cheese, softened 1 cup confectioners’ sugar For the muffins: 3 cups all-purpose flour 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves 1 tbsp. plus 1 tsp. pumpkin pie spice 1 tsp. salt 1 tsp. baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1¼ cups vegetable oil For the topping: ½ cup sugar 5 tbsp. flour 1½ tsp. ground cinnamon 4 tbsp. cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!) http://annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/