Recipe

Ingredients for Bowtie Pasta Recipe

1 Box Bowtie Pasta

5 lb. Ground Beef

1 Jar Ragu Alfredo Sauce

1 Cup Shredded Sharp Cheddar Cheese

1 Can Campbell’s Cream of Mushroom

2 Medium Onions (Chopped)

2 Stems Chives (Chopped)

2 Tlbs Land of Lakes Butter

1/3 Cup Heavy Whipping Cream

3-4 Stalks of Celery  (Chopped)

2-3 Cloves of Garlic  (Minced)

Olive Oil

Kosher Salt

Fresh Cracked Black Pepper

Breadcrumbs to sprinkle on top

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 Directions:

In a large skillet brown 5 lbs. of ground beef. While meat is browning I chopped 3-4 stalks of celery, 2 medium sized yellow onions, 2-3 cloves of garlic and tossed them in with the meat to soften.

Once the ground beef and vegetables were finished I sat them aside. Fill a large stock pot with water and bring to a boil. Add Bowtie pasta with a pinch of Kosher salt and a drizzle of Extra Virgin Olive Oil. After the pasta is cooked, drain it and set it aside.

In a large sauce pot combine 1 jar of Ragu Alfredo sauce, 1 can of Cream of Mushroom,  2 tlbs of butter, and 1/3 Heavy cream. Stir over low to medium heat until blended smooth.

In a large casserole dish add bowtie pasta, cooked ground beef and vegetables. Pour sauce over past and beef and mix well. Add Kosher Salt and Fresh Cracked Black Pepper to taste. Add 1 cup of Shredded Sharp Cheddar Cheese and bake at 350 for 40 minutes. Serve hot.

Bowtie Pasta Recipe

 

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Ingredients

1 Box Bowtie Pasta

5 lb. Ground Beef

1 Jar Ragu Alfredo Sauce

1 Cup Shredded Sharp Cheddar Cheese

1 Can Campbell’s Cream of Mushroom

2 Medium Onions (Chopped)

2 Stems Chives (Chopped)

2 Tlbs Land of Lakes Butter

⅓ Cup Heavy Whipping Cream

3-4 Stalks of Celery (Chopped)

2-3 Cloves of Garlic (Minced)

Olive Oil

Kosher Salt

Fresh Cracked Black Pepper

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Instructions

Directions:

In a large skillet brown 5 lbs. of ground beef. While meat is browning I chopped 3-4 stalks of celery, 2 medium sized yellow onions, 2-3 cloves of garlic and tossed them in with the meat to soften.

Once the ground beef and vegetables were finished I sat them aside. Fill a large stock pot with water and bring to a boil. Add Bowtie pasta with a pinch of Kosher salt and a drizzle of Extra Virgin Olive Oil. After the pasta is cooked, drain it and set it aside.

In a large sauce pot combine 1 jar of Ragu Alfredo sauce, 1 can of Cream of Mushroom, 2 tlbs of butter, and ⅓ Heavy cream. Stir over low to medium heat until blended smooth.

In a large casserole dish add bowtie pasta, cooked ground beef and vegetables. Pour sauce over past and beef and mix well. Add

Love My Mom

Annual Physical Humor

Took kids for annual check-up's today.  Doctor asks Austin how many sugary drinks he has daily.  He says"lots of Sundrop".  Yep, smack my head against the wall!  This is not true but what can a parent say after that!  Oh boy!

Soccer And Baseball

Spring has finally arrived.  Things are blooming, the grass is green and life feels so much sunnier.  Funny how the weather makes such a difference in your mood. 

Austin is really enjoying soccer.  I'm so shocked at how hard he tries.  He never takes his eyes off that ball and he is like a tiny beast out there.  It is funny, cute and surprising to see him get so into it.  Very fun to watch.  He had his first game and he loves it.

Riley made the gold team for baseball this year.  He is happy with whatever team he plays on and I'm just happy he's happy.  Had his first practice tonight and I got to meet all new parents as it is all new kids on his team this year other than 2 kids.  He is a pleasure to watch but my favorite part about him is his attitude.  Every time I watch him hit the ball I feel my heart is going to beat out of my chest I get so nervous for him.  I asked him if he gets nervous and he says he doesn't.  I look forward to all the baseball memories again this season.  Every season of life brings so much new experiences and I sure cherish the joyful parts.  Focus on the joy and keep your chin up through the struggles.  Life is not predictable and any moment the curve ball can surprise you.  Take the good with the bad and let the bad build character for tomorrow's unexpected curve balls.

Spring

Parmesan Creamy Chicken Recipe

4 to 6 chicken breast halves (boneless, without skin)

salt to taste

black pepper to taste

1 to 2 tablespoons olive oil

For the Sauce:

2 tablespoons butter

2 cloves garlic (finely minced)

4 green onions (thinly sliced)

4 ounces cream cheese

1 cup

milk (or half-and-half)

1 cup parmesan cheese (freshly shredded; about 2/3 to 3/4 cup grated)

1/8 teaspoon black pepper

salt to taste

How to Make It

For Chicken:

Put chicken breasts between sheets of plastic wrap or in a plastic food storage bag and gently pound to thin evenly.

Sprinkle the chicken breasts lightly with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Add chicken and cook for about 5 to 6 minutes on each side, until nicely browned and cooked through. Juices should run clear when the thickest part of a chicken breast is cut with a knife.

The minimum safe temperature for chicken is 165 F. Test with an instant-read thermometer inserted into the thickest portions. Chicken breasts can become dry if overcooked.

For the Sauce:

Meanwhile, in a saucepan, melt butter over medium-low heat.

Saute the garlic and green onions for about 1 minute.

Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat until hot and smooth.

Stir in pepper and salt, to taste.

Ladle sauce over the chicken and garnish with parsley.

Expert Tips

If the chicken breasts are large, slice them in half horizontally to make two cutlets of even thickness. Alternatively, buy pre-sliced chicken breast cutlets. 

Replace the chicken with turkey breast cutlets.

For Tuscan flavor, add 1/2 cup of chopped sun-dried tomatoes (in oil, drained) and a tablespoon or more of fresh chopped basil leaves.

Serve the chicken over hot cooked noodles or another kind of pasta, or serve with rice or roasted potatoes. Add cooked greens, broccoli, or steamed green beans, or serve with a tossed salad. 

Substitute heavy cream for the cream cheese.

If you prefer cheddar cheese, add about 1 cup, shredded, in place of the Parmesan.

Chicken recipe

Ingredients

3 slices bacon, chopped 

1 cup diced red bell pepper

4 boneless skinless chicken breasts (about 20 oz)

1/4 teaspoon ground pepper

1/4 cup basil pesto (from 7-oz container)

1 jar (15 oz) Alfredo pasta sauce

Steps

1 Heat oven to 350°F. In 10-inch nonstick skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove bacon with slotted spoon to paper towel-lined plate, leaving drippings in skillet.

2 In same skillet, cook bell pepper in bacon drippings over medium-high heat 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.

3 Sprinkle chicken breasts with pepper. In same skillet, cook chicken breasts in bacon drippings over medium-high heat 2 to 4 minutes, turning once, until brown. Place chicken breasts in ungreased 11 x 7-inch (2-quart) baking dish.

4 In medium bowl, stir bell pepper, pesto and Alfredo sauce until well blended. Pour over chicken. Cover with foil.

5 Bake 30 to 35 minutes or until mixture is bubbly and juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with chopped bacon.