Pesto Pasta w/ Chicken & Sun-Dried Tomatoes

Pesto Pasta w/ Chicken & Sun-Dried Tomatoes

Ingredients

1 Jar of Store-bought pesto

1/2 cup heavy cream

1 small jar sun-dried tomatoes in oil (diced)

2 large chicken breasts, cut into cubes

1 pound pasta (I used cavatappi)

Salt & Pepper

Onion & Garlic powder

Parmesan cheese

EVOO

Directions

Boil pasta. Season chicken with garlic powder, onion powder, salt & pepper. Heat a large skillet with some evoo in it. Add chicken and cook until browned. In a small pan add 1/2 cup heavy cream. Once heated, add jar of pesto and combine. Once pasta is cooked & drained add the pasta back to the large pasta pot. Add heavy cream & pesto mixture and toss to combine. Add sun-dried tomatoes, chicken, and a handful of Parmesan cheese. Serve.

Giant Rainbow Cookies

Giant Rainbow Cookies

adapted from: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/

Ingredients

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup mini m&m’s

1 cup mini chocolate chips

Directions

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s and chocolate chips.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!

Chicken Chorizo "Stoup"

Chicken Chorizo "Stoup"

adapted from: http://www.foodnetwork.com/recipes/rachael-ray/chicken-chorizo-and-tortilla-stoup-stew-like-soup-recipe/index.html

Ingredients

1 pound chicken tenders

Salt and pepper

3/4 pound raw chorizo sausage

2 tablespoons extra-virgin olive oil

3 cloves garlic, smashed

1 red bell pepper, chopped

1 medium onion, chopped

6 small red potatoes, diced

2 (15-ounce) can stewed tomatoes

1 (15-ounce) can dark red kidney beans

2 teaspoons hot sauce (I used Cholula Hot Sauce)

1 quart chicken stock

1 sack tortilla chips

2 cups shredded monterey jack cheese

Garnishes: chopped scallions & cilantro

Directions

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Take chorizo out of casings. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 15- 20 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and cilantro.