Saucy Garlic Chicken

I've obviously been trying a lot of new recipes lately! Most of them have been really good. I think this one is from last month's Taste of Home.

4 whole garlic bulbs
2 T olive oil, divided
1 pkg. (9 oz) fresh baby spinach
3/4 t salt, divided
1/2 t coarsely ground pepper, divided
6 boneless skinless chicken breast halves
6 T butter
6 T flour
3 c 2% milk
2 1/2 c grated Parmesan cheese, divided
1/8 t nutmeg
Hot cooked pasta
chopped tomato and minced fresh parsley

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 T oil. Wrap each in heavy-duty tin foil. Bake at 425 for 30-35 minutes or until softened. Cool 10-15 minutes.
2. Meanwhile, place spinach in a greased 9X13. Sprinkle with salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups of cheese, nutmeg and remaining salt and pepper. Transfer to a blender; squeeze softened garlic until smooth. Pour mixture over chicken.
4. Cover and bake for 30-35 minutes or until a meat thermometer reads 160 and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.

Fabulous Cilantro Pesto

I bought cilantro to make Carrie's yummy Taquito's, and didn't know what to do with the rest of it. I found this recipe online, and we liked it way more than I thought we would. I used most of the stems on the cilantro and added a little bit of alfredo sauce to it.

Ingredients

• 1 (16 ounce) package farfalle pasta
• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar or lemon juice
  
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cayenne pepper
• 1/2 cup walnuts or pecans
• salt to taste
• 1/2 cup olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

The Perfect Pineapple

I got this tip from one of my friend's husband who lived in Hawaii and claims to know how to get the perfect pineapple. After buying a pineapple, twist off the top and sit upside down for 2 days. Supposedly the juice from the bottom runs to the top making it extra flavorful and juicy. I've tried it a few times and I think it makes it pretty good, try it!

Baked Creamy Chicken Taquitos

I made these in celebration of Cinco de Mayo tonight. We'd made them once before and sure enough they were as delicious as last time! And baked not fried, even better! Got it from the Sisters Cafe.

Baked Creamy Chicken Taquitos
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tb. fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp granulated garlic
3 Tb. chopped cilantro
2 Tb. sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and cheese.

Preheat oven to 425 degrees. Line cookie sheet with foil sprayed with cooking oil. Warm tortillas in the microwave so they are more malleable and easier to handle. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. Roll up tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

*I used the tortilla dough and cooked it right before rolling. So mine were a little larger and made ~7-8 taquitos.

Stromboli Sandwiches

This is really yummy! I halved it which was plenty, but I'm putting the original on here:
2 # ground beef
1/4 c finely chopped onion
1 c ketchup
1 c tomato sauce
1/4 c Parmesan cheese
2 t garlic powder, divided
1 t dried oregano
1/2 t fennel seed (?)
1/2 t Italian seasoning
1/2 c butter, softened
2 loaves (1 # each) Italian bread, halved lengthwise (I couldn't find, so I just used French bread)
2 c shredded mozzarella cheese

Cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, tomato sauce, Parmesan cheese, 1/2 t garlic powder, oregano, fennel seed and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes or until thickened, stirring occasionally.
Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread over top halves of bread. Sprinkle 1/2 c mozzarella cheese over each bottom bread half. Spoon meat mixture over top; sprinkle with remaining mozzarella cheese. Replace bread tops; wrap each sandwich loaf in foil. Bake at 350 for 25-30 minutes or until cheese is melted.