One-Pot Chicken Marsala Pasta

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Holidays man. They’re killing me this year! Even though I planned ahead, it seems like the time is flying by and I don’t seem to have enough time to fit it all in. Anyone else with me?

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How is a person supposed to impress guests with a 5 course meal and have time to do it all? They aren’t, that’s how! Bring on the one-pot meals. Limited dishes, people pleasing meals that can be adapted to your tastes.

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This pasta is one that I would be more than happy to serve to holiday guests. I took the traditional chicken Marsala dish and made it about as easy as a meal could possibly get. Serve with extra cheese and a sprinkle of parsley on top and you have a dish that will impress any holiday guest and-dare I say- leave you a little extra time to actually enjoy the holidays?!

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One-Pot Chicken Marsala Pasta

Ingredients

  • 1 large boneless, skinless chicken breast, cubed
  • 1 pound mushrooms (button or cremini)
  • 1 tablespoon oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced (I used roasted garlic)
  • 4 1/2 cups chicken broth
  • 1 cup Marsala wine
  • 1 lb short cut pasta of your choice
  • Salt and pepper, to taste
  • ¼ cup parmesan cheese, grated
  • ¼ cup heavy cream
  • Parsley, to garnish

Instructions

  • In a deep saute pan, heat the oil, then melt the butter.
  • Add in the chicken. Stir often and cook until chicken is browned on each side, about 8 minutes. Add in the mushrooms and garlic, cook until mushrooms are just browned. Season with salt and pepper. Add in the wine, scraping the bottom of the pot to pull up any browned bits. Add the broth and pasta.
  • Bring to a low boil and then reduce to a simmer. Stir occasionally, until the pasta is cooked to al dente, When the pasta is cooked and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine, until it is all warm. Garnish with parsley and serve, topping with additional cheese if desired.
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    Grilled Kielbasa Sandwich

    Hello winter, I have been dreading your arrival. You can hurry up and leave now please! Now that the cold days and even colder nights have arrived, I crave comfort food. This sandwich is perfect for the nights when the kids are gone and I want something filling that won’t feed and army.

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    The sandwich consists of all the things I love: cheese, sourdough, sauerkraut and kielbasa. Mmmm I am drooling just thinking about it! Of course, if you are going to open a can of kraut and cook the sausage, you might want to make more than one sandwich, but I find that both ingredients freeze well. Depending on how thick you slice the kielbasa, you may need to put a weight on the sandwich while it cooks, like a heavy skillet.

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    Grilled Kielbasa Sandwich

    Yield: 4 sandwiches

    Ingredients

    • 13 oz package kielbasa (I used turkey kielbasa)
    • 14 oz can sauerkraut
    • 1 package sliced Swiss or provolone cheese
    • 8 slices sourdough bread
    • butter

    Instructions

  • Cook kielbasa according to package instructions. While kielbasa is cooking, drain sauerkraut well.
  • Heat skillet over medium heat. Butter two slices of bread. Slice the sausage into 1/4 inch slices, and layer cheese, kielbasa and sauerkraut onto bread. Place sandwich, butter side down, into preheated pan. Cook until golden and cheese is starting to melt, then flip and cook on other side. Serve immediately.
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    Bacon Ranch Cheesy Bread

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    I have been doing a cleanse/detox, and its amazing how much better I feel. I usually eat pretty well, but I still feel better when every now and then I rid my body of some of those toxins that are part of our world now.

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    That being said, some days a girl just needs some comfort. No comfort was ever found in a salad or green smoothie, and that’s where cheesy carbs come into play. Its all about balance I say! I served this bread with homemade tomato soup and didn’t feel the least bit bad about eating it.

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    Cheesy bacon covered carbs are where it’s at! I used a loaf of Homemade French Bread, but store bought is perfect for this recipe. This bread makes a perfect side dish, is delicious paired with a salad, and is a great snack for football watching.

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    Recipe adapted from: Mom On Time Out

    Bacon Ranch Cheesy Bread

    Ingredients

    • 1 loaf of French bread
    • 1/2 cup mayonnaise
    • 1/4 cup softened unsalted butter
    • 1 tbsp ranch dressing mix
    • 2 cups shredded cheese (I used a mixture of cheddar and jack)
    • 4 slices of bacon, cooked and crumbled
    • 2 tbsp sliced green onion

    Instructions

  • Preheat the broiler, and line a baking sheet with foil. Cut the loaf of bread in half lengthwise.
  • In a small bowl, combine the mayonnaise, butter, ranch, shredded cheese, bacon and green onion.
  • Spread the cheese mixture on each half of the bread. Place under the broiler until golden brown, about 7 to 9 minutes.
  • Let cool slightly before cutting into pieces and serving.
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    Sausage and Pumpkin Pizza

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    Anyone else feel as blue as I do when fall comes around? Something about the end of summer, school starting and the approach of winter gets we all kinds of melancholy every year.

    This year I am going to try to battle the “fall blues” by trying to actually enjoy the season. I know, who would have thought???

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    Naturally, part of enjoying fall is eating all the pumpkin things. I wanted something that isn’t a baked good, and this pizza didn’t disappoint.

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    I used my favorite pizza dough recipe, and with a short ingredient list this pizza comes together in a snap. Don’t skip the pumpkin seeds on the top, they add the perfect crunch! I know the combo seems a bit different than the pizza you are used to , but trust me this was delicious!

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    If you are looking for another fun dinner idea using pumpkin try my Pumpkin and Chicken Sausage Pasta. YUM!

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    Sausage and Pumpkin Pizza

    Ingredients

    • One recipe Fast and Easy Pizza Dough
    • 1 lb. Italian sausage, browned and drained of grease
    • 1 cup whole milk ricotta cheese
    • ½ cup pumpkin puree
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • 2 cups shredded mozzarella cheese
    • ½ cup pumpkin seeds (pepita)

    Instructions

  • Preheat the oven according to 450 degrees. Roll out pizza dough to desired thickness.
  • Mix together the ricotta cheese, pumpkin puree, the salt, garlic powder and oregano in a bowl.
  • Divide the mixture in half and spread equally on the pizza dough.
  • Spread the sausage, mozzarella cheese and pumpkin seeds evenly on pizza.
  • Bake for 15 minutes, or until crust is crisp and cheese is melted.
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    Mexican Chicken Taco Skillet

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    You guys. How is summer almost over and school about to start? I am sooo not ready for this! M will be in first grade this year, and a full-time student. Which means homework, and picking up/dropping off kids at two different places on weekdays.

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    I know that I am going to need to have plenty of one pot meals in my arsenal to help me get dinner on the table on crazy school nights.

    I seems that pretty much everyone loves anything “Mexican” or “taco” and this easy meal doesn’t disappoint. Just a few minutes prep and one pot(!) and dinner is cooking. This dish can be topped with any of your favorite taco toppings, so everyone in the family add what they like. Winner winner chicken dinner!

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    Mexican Chicken Taco Skillet

    Ingredients

    • 1 tbsp olive oil
    • 1/2 onion, diced
    • 1 lb. chicken breasts, cut into bite-size pieces
    • 1 taco seasoning packet (or 3 tablespoons, if using a bulk mix)
    • 1 (14oz) can diced tomatoes
    • 1 (14oz) can corn, drained
    • 3/4 cup long grain white rice (I use Jasmine)
    • 2 cups chicken broth
    • 6 oz. shredded cheddar cheese
    • Taco Toppings:
    • sour cream, tomatoes, diced avocado, black olives, cilantro, chips etc.

    Instructions

  • Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
  • Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
  • Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with taco toppings as desired. Leftovers heat well!
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    Homemade Hamburger Helper

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    Once a year when I was little my dad would leave my mom, brother and I home for a week and go on a hunting trip. While I’m sure we missed him, we looked forward to eating some of the meals that Dad wasn’t fond of. One of those meals was Hamburger Helper, particularly the “cheeseburger macaroni” kind. For me, that was my favorite and I could eat it by the bowl-ful.

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    I still love cheeseburger macaroni just as much now that I am an adult, but as a food blogger I love finding homemade versions of store-bought favorites that taste better and are a little better for you.

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    This recipe doesn’t disappoint. It’s about as easy as dinner can get, and comes together quickly. One pan meals are my favorite, and a meal that the kids and I love without having to do lots of dishes is a win-win for me!

    Homemade Hamburger Helper

    Ingredients

    • 1 pound ground beef
    • 3/4 cup dry macaroni
    • 1 cup hot water
    • 2 cups milk
    • 1 tablespoon corn starch
    • 1 tablespoon paprika
    • 2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon mustard powder
    • 1 cup grated cheddar cheese

    Instructions

  • Heat a large skillet over medium heat. Brown the ground beef, season with paprika, onion powder, salt, sugar and mustard powder. Drain meat if needed.
  • Stir in the milk, water and macaroni. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
  • Stir in cheddar cheese until melted.
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    Recipe Source: Buns In My Oven

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    Crab Dip

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    It has been mentioned to me that I don’t have as many savory or main dish recipes on my blog as I do sweets. I don’t disagree with that statement, but this is my blog, and everything on this site are recipes that I love and, well, I think this also proves that I am definitely a sweets kinda girl!

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    That being said, I know that a girl can’t live on dessert alone. That’s why there is dip! I can easily make a meal out of dips, whether they be with chips, bread or crackers.

    This crab dip is one that I have been making for years, but never took the time to sit and write the recipe. Most of the time I don’t measure when I cook, only when I bake.  I was craving the dip the other day and I knew it was time that I write that recipe down and share it with you all!

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    Imitation crab, cream cheese, lots of shredded cheddar and green onions come together to create a dip that is perfect with crackers and extremely hard to back away from! I love it with butter crackers, but a girlfriend pointed out that it would make a fantastic crab melt. I better make another batch and give that a try!

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    Crab Dip

    Ingredients

    • 8 oz softened cream cheese (low fat is fine)
    • 2 sliced green onion
    • 1 tsp garlic powder
    • salt and pepper to taste
    • 1 cup grated cheddar cheese
    • 12 ounces imitation crab meat, chopped
    • 1/2 cup plus 2 tablespoons prepared ranch dressing

    Instructions

  • Mix all ingredients together in a large bowl. I prefer to use my stand mixer, I like how it incorporates all the ingredients and breaks down the crab.
  • Allow to chill for an hour. Dip gets better as time goes on and the flavors blend. Serve with crackers.
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    Turkey Bacon Swiss Sandwich

    Re-post from November 2014:

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    Happy National Sandwich Day! I love sandwiches, so it seems only fitting that there is a day devoted to them. These sandwiches are served open face, a “knife and fork sandwich” if you will. I like mine with lots of extra ranch dressing on the side because, givemeallthecondiments!

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    I am not including measurements or amounts in the recipe because I think sandwiches should always be customizable to your preferences. Love tomatoes? Pile them high! Bacon makes your heart sing? The more the merrier!! Enjoy!

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    Turkey Bacon Swiss Sandwich

    Ingredients

    • Hoagie rolls
    • Sliced turkey breast
    • Cooked bacon slices
    • Sliced tomato
    • Sliced Swiss cheese
    • Ranch dressing

    Instructions

  • Turn oven to broil. Toast rolls slightly to keep bread from getting soggy. Spread ranch dressing on rolls, reserving some for dipping. Layer on turkey, tomato, bacon and Swiss cheese. Place under the broiler again to melt cheese. Serve open faced with additional ranch dressing.
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    Stuffed Pizza Bites

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    Feeding kids is funny. One day, they want six square meals plus snack, the next they think ketchup is a fitting main dish. It seems likes it’s always hit and miss if they are going to eat the meal that you prepare them.

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    The one food I can always count on my kids cleaning their plates is pizza. And really, who could blame them? Pizza rocks! Sometimes I like a little bit of variety though, and that’s why these stuffed pizza bites are so fun.

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    I used my favorite fast and easy pizza dough recipe to start. It is a never fail recipe that comes together in just  minutes. However, store-bought dough will work in a pinch.

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    I chose to go simple here with pepperoni, but any of your favorite pizza toppings would work. Sausage, Canadian bacon,  pineapple, maybe even a Philly cheese steak or buffalo chicken filling? Oh yea, I am giving myself more ideas as I speak!

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    Stuffed Pizza Bites

    Ingredients

    • 2 and 1/2 teaspoons rapid rise yeast (1 packet)
    • 1 cup warm water
    • 2 and 1/2 cups all-purpose flour
    • 2 teaspoons honey
    • 1 teaspoon salt
    • 2 tablespoons canola oil
    • 1/4 cup butter
    • 1 teaspoon garlic powder
    • 1 teaspoon dried Italian seasoning
    • 4-6 ounces mozzerella cheese, diced
    • sliced pepperoni, or other desired pizza toppings
    • pizza sauce

    Instructions

  • In a large bowl combine the water and yeast, stirring until the yeast is dissolved.
  • Add in the flour, honey, salt and oil, stirring to combine. On a well floured surface, knead the dough for a few minutes until smooth. Form into a ball and cover. Allow the dough to rest for 10 minutes before shaping into pizza bites.
  • Place the butter in a small saucepan over medium heat. When the butter melts, remove the pan from the heat and add the garlic powder and Italian seasoning. Brush a bundt or tube pan with some of the garlic butter and set aside.
  • Divide the pizza dough in half and continue to half each piece until you have balls about 1.5 inch in size. Flatten a dough ball into a round. Place a slice of pepperoni and a piece of the mozzarella in the center of the dough. Wrap the dough around the filling, pinching the ends together to seal the ball. Roll the ball in the garlic butter and place it in the bundt pan. Repeat for all of the balls of dough, distributing the balls evenly in the pan. Cover the pan and let rise for 30 minutes. Preheat the oven to 350°F about 10 minutes before the rise is done. Bake for 30 minutes, or until top begins to lightly brown.. Remove the pan from the oven and let sit for 10 minutes. Invert the bread onto a plate. Serve with heated pizza sauce for dipping.
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    One-Pot Chicken Cordon Bleu Pasta

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    Ok, who out there is a busy parent? Work full time? Stay at home? Doesn’t like doing dishes, but love a fast and tasty meal? I am going to assume that you are at least of of those types of people.

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    For me, weeknights are not the time for elaborate dinners that require lots of dishes and long cook times.

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    What weeknights do require though are easy and tasty meals that you can have on the table in under a hour. That’s where one pot meals come into play. I have already posted a one-pot recipe for BBQ Chicken Pasta, and I was overdue to post another.

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    This meal is a twist on traditional chicken cordon blue, which requires lots of steps and isn’t weeknight friendly. I took the basic elements of the dish and created a pasta that is creamy and comforting while only dirtying one pan. Score!

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    One-Pot Chicken Cordon Bleu Pasta

    Ingredients

    • 1 tablespoon olive oil
    • 2 chicken breasts, cut into 1 inch chunks
    • 1 cup of diced cooked ham
    • 2½ cups small, dry pasta
    • 3 cups chicken broth
    • 1 Tablespoon heavy cream
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 8 ounces Swiss Cheese, sliced or shredded
    • 2 teaspoons dried parsley

    Instructions

  • Heat olive oil over medium heat in a 12" skillet. Add the chicken and cook until golden brown. Chicken does not need to be cooked through.
  • Add diced ham, pasta, broth, salt and pepper, and garlic powder, onion powder and mustard. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Remove pan from heat (there will still be liquid in the pan) and add half the Swiss cheese and heavy cream, stirring until completely melted.
  • Top pasta with remaining cheese and place under the broiler for about five minutes or until golden brown, careful not to let it burn. Sprinkle with parsley.
  • Serve immediately.
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