New Favorite Recipe

Garlic Chicken Pasta with Spinach


The ingredients:
6 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. red pepper flakes
3 boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 box (1-lb) penne pasta
5-oz. fresh spinach, chopped
1 Tbs. dried basil (or 1/2 cup fresh)
6 Tbs. lemon juice
1 cup Parmesan cheese

Directions:
Heat olive oil, garlic, and red pepper flakes in a small glass bowl in the microwave for about 1 minute to blend flavors. Pour about 1 tablespoon of the flavored oil in a skillet. Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear. Add the chopped and spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat. Meanwhile, cook pasta as directed on package; drain well. Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese. Then stir in the remainder of the flavored olive oil. Toss lightly until all ingredients are well-combined. Serve immediately. Makes about 6 servings. Enjoy!

I found this at the Recipe Shoebox.
I used spiral pasta instead and also added tomatoes. It was yummy!

Cheese Crackers

I made homemade Cheese Crackers. I know, amazing! It wasn't too hard, but honestly the cost was about as much as just buying some cheese-its, or goldfish. They do taste better and are more healthy, so there you go.

Cheese Crackers

• 1 cup all-purpose flour
• 4 tablespoons cold unsalted butter, cut into small pieces
• 8 ounces grated extra-sharp Cheddar cheese
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground pepper
• 3-4 tablespoons of water to be used later
  

1. Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal.
2. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
3. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
4. Heat oven to 350° F.
5. Line 2 baking pans with parchment paper and set aside.
6. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch cutter or your choice. I used a star. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
7. Place them 1 inch apart on the prepared baking pans.
8. Bake until golden and crisp ‑- 15 to 20 minutes.
9. Transfer to a wire rack to cool.
10. Repeat with remaining dough and scraps
11. Store in an airtight container for up to 1 week.
12. ENJOY!


This is taken from Yum Sugar.