Tuesday, August 31, 2010

Paprika Chicken with Spinach and Egg Noodles

I made this for dinner last week and loved it.  I love mixing noodles with spinach.  It is such a great way to get your veggies in a meal.  I made a delicious vegetarian meal last night and will be posting that one soon.  Enjoy!

Salt, pepper, and garlic powder
1/2 pound extra-wide egg noodles
2 tablespoons tomato paste
1 tablespoon sweet smoked paprika
1.5 teaspoons worcestershire sauce
1 teaspoons hot sauce (optional)
8-10 pieces skinless, boneless chicken tenderloins or chicken thighs 
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons butter
4 cloves garlic chopped
1/4 cup finely chopped onion
2 bunches fresh spinach leaves cleaned and sliced or 1 box of thawed frozen chopped spinach
1/4 cup chopped fresh herbs, such as dill and parsley.  (Dried herbs works too) (optional)

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

2. While the pasta is working, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, worcestershire and hot sauce.

3. Preheat a grill pan or large skillet over medium-high heat. Drizzle the chicken with oil and season with salt, pepper, and garlic powder. Add to the grill pan or skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

4. In a large skillet, add about 1 tablespoon of oil and butter to melt over medium heat. Add the garlic and onion and cook for 3 minutes. Add the spinach to wilt or heat through the thawed spinach. 

5. Drain the egg noodles and add to the spinach along with the herbs, if using.  Divide among 4 plates and serve with chicken. 

Source: Everyday with Rachael Ray

Monday, August 30, 2010

Animal Kingdom Lodge

We went to the Animal Kingdom Lodge for a short getaway.  When we arrived, Ezra's face lit up.  He was so excited and I will never forget that moment!  Of course, Ezra's favorite part was viewing the animals.  He could stay there for hours.  Here are some of my favorite moments.

The first time he saw the animals. He said "OH WOW!!!"

He loved the giraffes.

Playing at the park.


He saw the giraffes again.

And we were back viewing the animals again.


Character dining.  Roman loved it and Ezra hated it.

Now I need to plan our next vacation!!!!

Friday, August 20, 2010

Crisscross Apple Crowns

I was excited to make these since I love cooked apples.  They were delicious and super easy to make.  Abe is already asking me to make them again.  


1 1/3 cups chopped peeled tart apples
6 tablespoons sugar, divided
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon, divided
Dash salt
1 pkg. (17.3 oz) large refrigerated flaky biscuits
2 teaspoons butter, melted

1. In a large microwave-safe bowl, combine the apples, 3 tablespoons sugar, flour, 1 teaspoon cinnamon and salt.  Microwave 2-3 minutes or until almost tender.

2. Flatten each biscuit into a 5 inch circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoon of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring edges to enclose mixture; pinch edges to seal.

3. Place seam side down in ungreased muffin cups. Brush top with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an "X" in the top of each.

4. Bake at 350 degrees for 18-22 minutes or until golden brown. Cool for 5 minutes before roming from pan to wire rack.

(adapted from Taste of Home)

Sunday, August 15, 2010

Weekly Menu

This weeks menu is going to be lots of fun!  I had to stick Spaghetti in there somewhere because I love having it for lunch for Ezra during the week. I usually have enough for 2 days which is great in my book and makes my life easier.  I can't wait to cook this week and share the recipes!

Sunday: Mexi Shells
Monday: Chicken BLT Sandwich
Tuesday: Baked Steak Burritos
Wednesday: Spaghetti 
Thursday: Slow Cooker Mediterranean Pot Roast
Friday: Leftovers
Saturday: Paprika Chicken with Spinach and Egg noodles