This is a great dish to make when you are having people over. The recipe serves 6-8 people plus it has spaghetti noodles (who doesn't like those) and a nice cream sauce and to add great flavor, artichoke hearts and tomatoes. I have just decided that marinated artichoke hearts are from the gods. I can sit and eat them out of the jar. Mom, aren't you proud of me that my palate is maturing? This recipe is from my friend Ree. She doesn't know who I am but I own her cookbook and read her blog daily so I feel like we're friends. I hope you love this meal as much as I do. (even if your kids pick out the tomatoes and artichoke hearts they will still love this dish)
Spaghetti with Artichoke Hearts and Tomatoes
*adapted from Pioneer Woman

2 chicken breasts
Lowry's Season Salt
2 Tbs. Olive Oil
2 Tbs. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered) drained
1 can diced tomatoes with juice (14.5 oz)
1 cup half and half or heavy cream
1/2 cup chicken broth
1/2 tsp nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 Tbs. fresh basil

Directions: Cook spaghetti till al dente. Drain and set aside.

Sprinkle Lowry's Seasoning Salt on chicken breasts and grill until done. Slice chicken lengthwise and place on plate; set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Place chicken on cheese and pour sauce over the top. Add fresh basil. Toss lightly to combine and coat; add additional chicken broth if sauce seems too thick. Delicious! Printable recipe

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This is a great recipe for all of you sticking to your New Year's Resolution of eating healthy. My friend got it from her personal trainer so it's got to be good for you...It's also delicious!


Annie's Corn Tortilla Casserole

1 lb chicken tenders
1 can black beans, drained
1 lg can diced tomatoes
1 can corn, not drained
chili powder
salt
pepper
6-8 corn tortillas
2 cups shredded cheddar cheese

Grill tenders and season with chili powder, salt and pepper. Cut tenders into cubes and mix with black beans, diced tomatoes, and corn.

Tear 3 corn tortillas and place in 9x13 baking dish. Layer with 1/2 chicken mixture and 1 cup cheese. Repeat layers.

Bake at 350 for 30 minutes .

Serve with sour cream, salsa, avocado and sliced olives. Printable recipe

Bonus:
I love this website because it will analyze ANY recipe you have and tell you the good, bad and dirty details. (You may think twice about that cheesecake you were planning to make)

For one serving of Annie's Corn Tortilla Casserole there is:
307 calories
5g fat
31.3g carbs
6.6g fiber
Calorie Counter gave this recipe an A!

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Wow that's a mouthful! These cookies will be too. They are so good...something about having coconut in a cookie makes me so happy. I found this recipe in the Dallas Morning News when we lived in Dallas. Now that I'm in Idaho, I thought I'd give these cookies a try.


Texas Governor's Mansion Cowboy Cookies
*Laura Bush

3 cups flour
1 Tbs baking powder
1 Tbs baking soda
1 Tbs ground cinnamon
1 tsp salt
1 1/2 cups (3 cubes) butter, room temperature
1 1/2 cups sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 Tbs vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 oz)

Directions:
Heat oven to 350 F. Mix flour, baking soda, cinnamon and salt in bowl. Set aside.
In large bowl beat butter on medium speed until smooth and creamy, 1 minute.
Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie drop 1/4 cup dough (everything's bigger in Texas) onto ungreased baking sheets, spacing 3 inches apart. Bake for 17-29 minutes, until edges are lightly browned; rotate sheets halfway through. remove cookies from rack to cool.

For smaller cookies, use 2 tablespoons dough for each. Bake at 350 for 15-18 minutes. Printable recipe

Posted in chocolate chips , coconut , cookies , 2 Comments

I tasted these nuts at a friend's house while we were having book club. They are delicious and easy to make. I love to set them out in a dish or give them a rough chop and add them to a salad. De-lish!

Cinnamon Roasted Nuts

*LouAnne R.

4 cups whole almonds, pecans, walnuts or a combo

1 egg white

1 tsp. cold water

½ cup white sugar

¼ tsp. salt

½ tsp. ground cinnamon

Method:

Preheat oven to 250 degrees. Lightly grease a 10x15 jellyroll pan. Mix together sugar, salt and cinnamon. Set aside. In a separate bowl, beat egg white and water until frothy but not stiff. Add nuts to egg white and mix to coat thoroughly. Sprinkle sugar and spice mixture over nuts and mix to distribute evenly over nuts. Spread nuts evenly over prepared jellyroll pan. Bake for 1 hour, stirring occasionally, until golden brown. Allow to cool then store nuts in an airtight container.

Please note: I double the recipe. They store for a few weeks. Printable recipe

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