Garlic Chicken Farfalle

Made a really yummy pasta dish tonight–actually, it’s probably my favorite dish I’ve ever made; and John liked it a lot, too! I  used a lot less pepper than the original called for, so go here if you want to see the original. I highly recommend you try this recipe…it was soooo good!


  • 16 oz. Farfalle pasta
  • 1 c. heavy whipping cream
  • 3-4 chicken breasts (boneless, skinless)
  • 2 to 3 cloves garlic, crushed
  • 1/4 tsp pepper
  • 1/2 c. butter
  • 1 lb. bacon, crumpled
  • 1/2 c. shredded Parmesan cheese
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice


  1. Crock pot chicken and bottle of marinade on low for 6 hours.
  2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred; Set this aside.
  3. About a half-hour before serving, boil the pasta.
  4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.
  5. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
  6. Sprinkle a little bit more shredded parmesan cheese on top.

Breakfast for Dinner

For Monday’s night “dinner,” I made  breakfast: Italian Sausage Strata*, and hash browns. They were very yummy…especially the strata! See recipe below: (*strata=fancy word for breakfast casserole)

Italian Sausage Strata (from new cookbook I mentioned getting (Come to the Table))














  • 1/2 lb mild or hot Italian sausage, casings removed
  • 1/2 stick softened butter, divided
  • 6 ounces sliced white or crimini mushrooms
  • 6 slices bread, crusts removed
  • 12 ounces Cheddar cheese, grated
  • 4 eggs, beaten
  • 2 cups whole milk
  • 1 tsp dry mustard
  • salt, to taste


  1. Cook sausage in 2 tablespoons of butter, breaking meat into small pieces
  2. Remove sausage from the pan and set aside
  3. Add mushrooms to pan and saute in the drippings
  4. Butter one side of each bread slice with the remaining butter
  5. In a 1 1/2 quart round casserole, layer 3 slices of bread, half the sausage, half the mushrooms, and half the cheese; repeat the layers
  6. Combine eggs, milk, mustard, and salt
  7. Pour mixture above over layers
  8. Refrigerate casserole at least 2 hours, preferably overnight
  9. Preheat oven to 325
  10. Bake for 1 hour or until knife inserted in center comes out clean

So the other night, when I made the roast chicken, stuffing, and green beans, I also made this for dessert. I cooked it a bit too long and the crust burned, but the filling was heavenly (and the crust would have been good if it hadn’t burned)…I highly recommend this! The original can be found here.



  • 12 ounces, weight Storebought Gingersnaps
  • ½ cups Chopped Pecans
  • 6 Tablespoons Butter, Melted
  • 2 Tablespoons Brown Sugar
  • 1 dash Salt


  • 4 packages (8 0z. Packages) Cream Cheese
  • 1-½ cup Sugar
  • 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Allspice
  • ½ teaspoons Nutmeg
  • 4 whole Eggs
  • 2 Tablespoons Heavy Cream
  • 1 jar (about 12 Oz.) Caramel Topping
  • Extra Chopped Pecans
  • Extra Crushed Gingersnaps


For Crust

  1. In a food processor (or large ziploc bag) crush gingersnaps.
  2. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
  3. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For filling:

  1. In a mixing bowl, beat cream cheese and sugar until light and fluffy.
  2. Add pumpkin and spices and mix again.
  3. Add eggs one at a time, mixing for 20 seconds between each addition.
  4. Add cream and mix until just combined.
  5. Remove crust from fridge, then gently pour cheesecake filling into pan; even out the top with a flat spatula.
  6. Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
  7. Cool on counter for 30 minutes.
  8. After 30 minutes, pour  the caramel topping over the top. Smooth with a flat spatula until evenly smooth.
  9. Cover and chill cheesecake for another four hours or overnight.
  10. When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

This is soooooo good!!

This is another recipe I tried from the cookbook Come to the Table (mentioned in this post)…it was actually a recipe for Ham and Linguine casserole, but I am not much of a ham fan so I used chicken instead. It turned out well…very very yummy!


  • 2 lbs asparagus, cut into thirds
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups half and half
  • 1 1/2 cup milk
  • 1/3 cup chicken broth
  • 3/4 cup shredded cheddar cheese, divided
  • 2/3 cup shredded parmesan cheese, divided
  • 2 tbs lemon juice
  • 1 tbs grated onion
  • 1 tsp dry mustard
  • 1 tbs chopped fresh parsley
  • 1 1/2 tsp salt
  • ground pepper, to taste
  • 4 cups cubed cooked ham (I subbed chicken)
  • 1/2 lb linguini, cooked and drained
  • paprika for color


  1. Preheat oven to 350
  2. Cook asparagus in boiling salted water about 5 minutes or till just tender; drain and then plunge into bowl of ice water. Drain again, and set aside.
  3. In a sauce pan, melt butter over medium heat. Add flour and stir for one minute.
  4. Remove pan from heat and stir in the half and half, milk, and chicken broth till well blended.
  5. Return pan to heat and cook,  stirring constantly, till thickened.
  6. Stir in 1/2 cup cheddar, 1/3 cup parmesan, lemon juice, onion, dry mustard, parsley, salt, and pepper
  7. In a large bowl, combine ham and linguini
  8. Pour sauce over linguini, tossing to mix
  9. In 3 quart casserole, layer half the linguini mixture. Cover with steamed asparagus and top with remaining linguini
  10. Sprinkle with remaining cheeses and the paprika
  11. Bake for about 45 minutes until bubbly and hot throughout

I made this dish the other night along side the roast chicken and green beans mentioned in my previous post…it was pretty yummy! Who doesn’t love roasted garlic???



  • 1 (14 oz) package seasoned bread cubes
  • 4 tbs unsalted butter
  • 1 large yellow onion, chopped
  • 2 large celery stalks, chopped
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 12 ounces ground breakfast sausage
  • 1 3/4 cups water
  • 1/4 cup roasted garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tbs chopped fresh sage (or 1 tsp dried)
  • 1 tbs chopped fresh thyme (or 1 tsp dried)


  1. Preheat oven to 350
  2. Spray a 9×13 glass baking dish with cooking spray
  3. Put bread cubes in large bowl
  4. Melt 1 tbs butter in large skillet over medium high heat. Add onion, celery, salt, and pepper to cook, stirring occasionally till the onion is browned 8 to 10 minutes; pour mixture over bread cubes when completed
  5. Set the same skillet over medium heat and put sausage in the pan. Cook the sausage, breaking it apart into smaller pieces with a wooden spoon, till browned (about 5 mins)
  6. Using a slotted spoon, transfer sausage to the bowl; pour off excess fat from skillet
  7. Return the skillet to medium heat
  8. Add the water, roasted garlic, remaining 3 tbs of butter, parsley, sage, and thyme, and stir to scrape up browned bits
  9. Bring to a simmer, then pour into the bowl and stir well to combine
  10. Transfer stuffing to baking dish, cover with foil, and cook for 25-30 minutes.
  11. Uncover and bake till top crisps slightly, 5 to 10 minutes more.

When in Huntsville over the break, I looked through a cookbook my mother in law, Patti, had purchased–Come to the Table: Food, Fellowship, and a Celebration of God’s Bounty. It is full of beautiful pictures, scriptures, and some delicious sounding recipes. I ended up buying my own, and have tried several recipes from it. Monday night–the night of the NC, when my Tigers were roasting some duck–I roasted a chicken, and served stuffing and green beans on the side. The chicken and green beans were from this book, and I will share those recipes in this post.










Sunday Roast Chicken


  • 1 (4 lb) whole roasting chicken
  • salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1 tbs Dijon mustard
  • 2 cloves garlic, minced
  • 2 tbs extra virgin olive oil
  • 2 whole lemons
  • 2 fresh sprigs rosemary


  1. Wash and pat dry chicken. Sprinkle with salt and pepper
  2. Combine vinegar, mustard, garlic, and olive oil in small bowl.
  3. Place chicken in larger plastic zip-top bag, and pour the marinade over it.
  4. Seal the bag tightly, and then shake the bag to coat the chicken.
  5. Refrigerate several hours or overnight.
  6. Preheat oven to 350.
  7. Remove chicken from bag and pour off marinade.
  8. Pierce the lemons two or three times with a fork, then place them inside the cavity of the chicken along with the rosemary.
  9. Tie the chicken’s legs together loosely with kitchen twine.
  10. Place breast side down in roasting pan, cook for 30 minutes.
  11. Turn the chicken and cook 30 more minutes.
  12. Turn the chicken one more time, and raise the temp to 400 degrees.
  13. Roast another 20 to 30 minutes or till juices run clear.
  14. Let rest a few minutes before carving










Green Beans with Toasted Pine nuts


  • 1 1/2 lbs haricot verts/green beans, trimmed
  • 1/4 cup pine nuts, toasted
  • 1 1/2 tsp grated lemon zest
  • 4 tsp extra virgin olive oil
  • Nature’s Season Salt


  1. Cook beans in boiling salted water till tender.
  2. Plunge beans in ice water and drain, then place in fridge till ready to serve
  3. Just before serving, reheat the beans in the microwave till warm.
  4. Toss beans with pine nuts, lemon zest, olive oil, and season salt.
  5. Serve warm at room temp.

I made this last night, and both John and I liked it a lot.


For the chicken:

  • 2 cup FRENCH’S® French Fried Onions
  • 2 cup Panko bread crumbs
  • 1 lb Skinless & Boneless Chicken Breasts
  • 1/2 oz Garlic Cloves (3 Aprox.)
  • 1/4 cup Parmesan Cheese
  • 2 Eggs
  • 1/2 tsp salt
  • 1/3 tsp pepper

For the sauce:



  1. Smash the garlic.
  2. Mix thoroughly the chicken breasts, smashed garlic, salt and pepper in a bowl.
  3. In a zip lock pour the FRENCH’S® French Fried Onions and with your hands crush them until you get the consistency of bread crumbs.
  4. In a separate bowl, mix well the FRENCH’S® French Fried Onions with the Panko bread crumbs and Parmesan cheese
  5. In a separate bowl beat the eggs.
  6. Dip the chicken breast first in the beaten eggs and then coat with the FRENCH’S® French Fried Onions, Panko breadcrumbs, Parmesan cheese mixture.
  7. Place the crusted chicken in a nonstick tray and bake it in a preheated 375 degree oven for about 25 minutes or pan fry them till golden brown.
  8. While the chicken is cooking, make the sauce: Mix all ingredients together, then heat till warm.
  9. You can also cook some pasta to serve with all of this!