Chicken Parmesan Baked Pasta

adapted from Pasta Revolution by America's Test Kitchen via http://traceysculinaryadventures.blogspot.com

1 (28 oz) can whole peeled tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 - 1 1/2 cups low-sodium chicken broth
12 oz pasta (penne or shells)
2 oz (about 1 cup) grated Parmesan cheese, divided
1/4 teaspoon black pepper
4 oz (about 1 cup) shredded mozzarella cheese 
1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil, (I just added dried basil to the tomato/chicken/pasta mixture because I didn't have fresh basil on hand)

Preheat the oven to 475 F.

Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up (I didn't add any of it). {Note: if you don't have an oven-safe skillet, transfer the mixture to a baking dish at this point.} Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

Submitted by Joanna

Note:  Everyone just loved this - Matthew thought it was one of the best things ever!

Red Velvet Cupcakes

Ingredients

2 1/2 cups cake flour

2 tablespoons unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature (very important – let the eggs sit out overnight or 4 hours before you make the batter)

1/2 teaspoon red gel-paste food color or 1 Tbsp of regular red food coloring

1 teaspoon pure vanilla extract

1 cup buttermilk, room temperature

1 Tbsp. distilled white vinegar

Cream Cheese Frosting: Mix on medium high: 8 oz of softened cream cheese, 4 Tbsp of softened butter, 4 cups of powdered sugar, 2-3 tsp of milk, 1 tsp vanilla.

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, salt and baking powder.
2. With an electric mixer on medium-high speed using the whisk attachment, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Add vinegar, mix on high speed for 5 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with cream cheese frosting.

Yield: 24 standard cupcakes, 12 jumbo cupcakes, 2 8 or 9 in round cakes.

If making a cake, grease and flour 2 round cake pans. Increase baking time to 30 minutes.

Submitted by Naomi Skye

Recipe adapted from Saveur and Martha Stewart

French Toast Casserole

This requires overnight in the refrigerator and 30 min in the morning on the counter before baking.

10 c (1 in. cubed) premium quality white bread, ~16 slices

Cooking spray

8 oz block 1/3 less fat cream cheese, room temp

8 lrg eggs, room temp

1 1/2 c low fat milk

2/3 c half and half

1/2 c maple syrup

1/2 t vanilla extract

2 T powdered sugar

3/4 c maple syrup

oven at 375F

Place bread cubes in 13x9 in baking pan coated with cooking spray.

Beat cream cheese at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add milk, half and half, 1/2 c maple syrup, vanilla and mix until smooth. Pour cream cheese mixture over the bread in the baking pan. Cover and refrigerate over night.

In the morning, remove souffle from frig and let sit on counter 30 min.

Bake at 375F 50 min or until set. Sprinkle powdered sugar on top and serve warm with maple syrup and/or fruit and whipped cream (for added decadence!)

diana

French Toast Casserole- an easier one

This is much easier to make than the first one, which is complicated but makes a big pan full. I would make this again. It's supposed to be a diabetic recipe as well, so that's another bonus for it.

6 servings
2c fat-free milk
3 eggs lightly beaten
12 slices whole-grain or sourdough bread, halved, divided
3T melted margarine or butter divided
9T powdered sugar, divided (I decided to mix cinnamon and a dash of nutmeg to this and it was good)
2 c fresh or frozen/thawed/drained raspberries, divided (I would used fresh rather than frozen- they were too mushy. But what about dried and reconstituted blueberries or cherries?)
1T ground cinnamon
pancake syrup, warmed if you like
Beat milk and eggs in 11x7 in baking dish. Dip bread halves into egg mixture, coating both sides well. Arrange 8 bread halves in lightly greased 9 in baking dish. Drizzle with 1T melted margarine; sprinkle with 3T sugar and 1 c raspberries. Repeat layers 1 more time, arranging bread halves in opposite direction from the bottom layer. Top with remaining 8 bread halves, margarine, sugar. Sprinkle with cinnamon.
Bake covered about 25 min at 400F. Uncover and bake until browned, about 10 min longer. Serve with syrup if desired. (I like applesauce instead).

by Diana G.

Almond Poppy Seed Muffins

1 cup whole wheat flour
1/2 cup flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 Tablespoons poppy seeds
1/4 teaspoon nutmeg

3/4 cup vegetable oil
3/4 cup buttermilk
1 egg
1 Tablespoon water
3/4 teaspoon almond extract

slivered almonds

Preheat Oven to 350
Line a 12 cup muffin tin with liners.

Combine dry ingredients in a large bowl.
Whisk together liquids in a separate bowl. Add liquids to the dry ingredients and stir only until moistened.

Divide batter evenly among muffin tins. Sprinkle slivered almonds on top of each muffin.
Bake until golden brown, about 24 minutes.

Submitted by Naomi Skye

Bean Salsa aka Texas Caviar

1/2 cup sugar
1 cup apple cider vinegar
1 can black beans (drain & rinse)
1 can black-eyed peas (drain & rinse)
1 can pinto beans (drain & rinse)
2 cans white shoepeg corn (drain & rinse) or 2 cups frozen shoepeg corn
1 small jar of pimentos (drain &rinse)
1 cup minced onion
1 cup finely chopped bell pepper
1 cup finely chopped celery
1 jalapeno, finely chopped
¼ cup vegetable oil
1 teaspoon cayenne pepper
½ teaspoon garlic powder
Salt and pepper to taste

Directions: Combine vinegar and sugar in a microwave safe bowl. Microwave about a minute, stirring afterward to dissolve all the sugar.
In a large bowl, combine all other ingredients. Pour vinegar over salsa and stir to combine.
Refrigerate at least 2 hours to let flavors combine. I like to make this a day ahead and refrigerate overnight.
Serve with tortilla chips.

~Naomi

Zuppa Toscana

Ingredients
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh kale, tough stems removed


Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup 5 minutes before serving.

Submitted by Miriam Stoll :)