Summer Vegetable Torta

(Isn't it pretty!?)

I loved, loved, LOVED this Summer Vegetable Torta. A LOT!  It turned out so pretty and so very tasty! It looked quite impressive in my opinion and it was super easy to toss together!  I ate it for breakfast, lunch, dinner and snack.  No, I'm not kidding.  I'm anxiously awaiting for a brunch or potluck that I can prepare this for.  I think it'll be a hit!

INGREDIENTS:

3 TBSP olive oil
1/2 onion, chopped
8oz. cremini mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
8oz. cream cheese, softened
6 large eggs
1/4 C heavy cream
2 garlic cloves, minced
3  TBSP fresh basil, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 C shredded cheddar cheese

DIRECTIONS

Prepare a 9-inch spring form pan by spraying the bottom and sides with cooking spray.  Line the bottom with parchment paper, and spray with additional cooking spray. Then wrap the outside with aluminum foil.

Preheat your oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers and saute until vegetables just start to become tender (10 minutes or so). 

Then, in a large bowl, beat the cream cheese until smooth.  Next beat in the eggs until combined.  Now beat in the cream. Stir in the garlic, basil, salt and pepper.

Now, using a slotted spoon, drain off liquid from the vegetables and add them to the egg mixture.  Add shredded cheddar cheese and stir with a rubber spatula to combine.

Spread mixture into the prepared pan and set the pan on a baking sheet.

Bake for 1 1/2 – 1 3/4 hours, until top is golden brown and the center is firm when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges to loosen. Gently remove the pan sides. Serve warm, room temperature, or cold. ENJOY!

recipe adapted from: alldayidreamaboutfood.com

Cheddar, Chicken & Bacon Casserole

Looking for a Sunday night dinner idea? This is comfort food at its finest!

My first thought was "a one dish meal, perfect!" WRONG! I think in all I used two pots, two pans, four spatulas and five to si...x measuring devices. Each and every dirty dish was worth it!! This was another one of those "makes the whole family happy" kind of meal, which is very important to me. The husband commented that it kind of reminded him of a loaded baked potato and I totally agree!
The only downside is it doesn't contain much in the veggie department, so you may want to steam something to go on the side. :)

 

INGREDIENTS:

 

 

4 TBSP butter
3/4 C onion, chopped (1 small onion)
4 cloves of garlic, chopped
1 tsp seasoned salt
1 tsp Kosher salt
½ tsp ground black pepper
4 TBSP flour
3.5 C chicken stock
3.5 C milk
1.5 C uncooked long-grain white rice
3 C cooked chicken breasts , cubed
1.5 C cheddar cheese , shredded
.5 C cooked bacon, crumbled
4-5 green onions, chopped

DIRECTIONS:

 

Over medium heat, melt butter in a large pot. Add in the onions and cook until translucent. Add garlic, seasoned salt, kosher salt and pepper. Add flour and mix well cooking until starting to color. Whisk in the milk and chicken stock into the flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk. Allow mixture to come to a boil. Add the rice and lower heat to medium low. Stirring occasionally, cook the rice until it absorbs most of the liquid and is tender, about 20 minutes. Preheat the oven to 350 degrees. Add chicken, bacon, and green onion to the rice mixture. Pour the mixture into a greased 13x9 . Sprinkle the remaining shredded cheddar on top. Place in the oven and cook for 18-20 minutes or until cheese is melted and the casserole is bubbling. Enjoy!

Cheesy Chicken Bake

CHEESY CHICKEN BAKE
I found the original recipe to this on realmomkitchen.com,  I did make a few of my own minor adjustments to this recipe.  I'll post the recipe in its original form, then at the bottom of this page I'll list what I did differently.
During the fall/winter seasons, pasta bakes are one of my favorite dishes to prepare. I tried this recipe for the first time last night for dinner.  Even before it was time to pull it out of the oven I knew it had earned a spot into my recipe binder.  The aroma alone was enough!!! My husband and I struggle with dinner time meals often since he is a red meat and potato kinda guy and I'd be perfectly happy with pastas, soups and salads any night of the week.  After his inital bite he said "I'll eat a pasta dish like this anytime!" It truly was a delish dish!  I think this would be a perfect Sunday dinner dish as it took some time to prepare.  Total prep/cook time for me was about an hour and a half.  (Although it might not take someone else as long because I had to step away a few times to tend to my little Carson.) The photos I'll be including do not do this dish justice.  If the ingredients used sound like something you'd like then I suggest you give this pasta bake a try.  You will NOT be disappointed!!  The recipe makes a TON of pasta, so I divided it into two baking dishes and froze one for future use.  Unless you plan to serve about 8-10 people then I suggest you do the same.
INGREDIENTS:
6 TBSP butter, plus more for baking dishes
kosher salt and black pepper
1 lb penne rigate
1 tsp olive oil (I never measure olive oil, I may have used more)
2 boneless skinless chicken breasts halved horizontally
1/2 C plus 2 TBSP flour
6 garlic cloves, finely minced ( Yay for garlic!)
6 C whole milk
10 OZ white, button or cremini mushrooms, trimmed and thinly sliced
1 C sliced oil-packed sun-dried tomatoes, drained
1 1/2 C shredded provolone
1 1/2 C freshly grated parmesan
DIRECTIONS:
1.) Preheat oven to 400.  Butter two shallow 2-qt baking dishes.  If your going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente.  Drain pasta and set aside.
2.) While pasta is boiling, heat oil over medium-high heat in a large skillet.  Season chicken with salt and pepper.  Cook unitl opaque throughout, 3-5 minutes per side.  Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes) Use a little extra olive oil if needed.
3.) In a 5qt dutch oven or heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute.  Take the pan off the heat and gradually stir in provolone and 1/2 C parmesan.
4.) Add chicken and pasta to pot; season with salt and pepper to taste.  Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-loc baggie.  If cooking, sprinkle on top.
5.) Bake, uncovered, until top is golden and bubbling, about 25 minutes.  Let stand 5 minutes before serving.
IF FREEZING:  Prepare through step 4 and then let pasta cool.  Cover your pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to three months.  (I wrote the date on mine for easy reference)  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 10-15 minutes or until mixture is hot and bubbly throughout.  NOTE: no need to defrost prior to baking.
MY MINOR CHANGES:
I used cooking spray on the bottoms of my baking dishes instead of using extra butter.
I didn't bother with all that mumbo jumbo about how to cut the chicken; I just diced it up into bite sized chunks before cooking it.
Instead of whole milk I used 2%
I went with cremini mushrooms
For the shredded provolone, I used an italian blend that had provolone in it.
During step four, I added italian seasonings along with the salt and pepper.

just out of the oven, hot and bubbly.

YUMMY!!!!