Mushroom Penne with Walnut Pesto

This is my first new post since JANUARY! Needless to say, being pregnant and having a new baby - I wasn't trying many new recipes. I still cooked quite a bit - but it was recipes already posted on my blog.

My mom is here (Will is out of town) and I thought this dish would be perfect. It was so delicious and the homemade pesto was amazing. I love making my own pesto because I don't have to use as much olive oil as the store bought pesto.

Don't miss these other recipes with homemade pesto!
Kale Pesto Stuffed Portobellos with Tomatoes
Spinach & Avocado Stuffed Portobellos
Asparagus-Spinach Pesto Pasta with Blackened Shrimp

For the Pasta
8 oz penne pasta
2 tbsp butter
16 oz fresh sliced mushrooms
¼ c grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping

For the Walnut Pesto
1 c walnuts
1½ c packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ c shredded Parmesan cheese
¼ c olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste



Cook the penne pasta according to package directions. Drain and set aside.

Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Original recipe found here.

Slow-Cooker Chicken Shawarma Sandwiches

In Little Rock, Layla's Gyros is one of our favorite places. I always get the chicken shawarna sandwich. These were so yummy! I really think I will end up making these a lot now. Yum!

1 tbsp allspice
2 tsp oregano
2 tsp kosher salt
1 1/2 tsp garlic powder
1 tsp cinnamon
1/2 tsp cayenne pepper
1 c plain, non-fat Greek yogurt
1/2 c freshly squeezed lemon juice (about 2 large lemons)
2 1/2 lbs boneless skinless chicken thighs (I used 2 boneless skinless chicken breasts)
Whole wheat pita pockets

For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus* I threw together some stuff Tzaziki sauce for mine. Follow this recipe here.

In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.

Stir the yogurt and lemon juice together in a bowl. Add half of the spice mixture (reserve the second half) and stir to combine. Pour half the sauce into the slow-cooker. Add the chicken, and cover with the rest of the yogurt mixture. Cover and refrigerate for 4 hours or overnight. (I did this part the night before, then just moved the slow-cooker pot to the actual slow-cooker in the morning.)

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.

Original recipe found here.

Asian Zucchini Noodle Stir-Fry

First - this is supposed to be made with shrimp! I made this on a night when Will wasn't going to be home, so I just left the shrimp off and went veggie. But it would be delicious with shrimp, or even chicken too! The sauce is the best.

I'm posting the recipe WITH shrimp. Just skip that step if you keep it veggie.

1/2 c chicken or vegetable broth
1/4 c hoisin sauce
1 tbsp low sodium soy sauce
2 tsp cornstarch
3 tbsp olive oil, divided
1 tbsp minced garlic
1 tsp minced fresh ginger

1 lb jumbo shrimp, shelled and de-veined

1 medium bell pepper, sliced

1/2 c shredded carrots
2/3 c sliced red onions
1 c sugar snap peas
2 medium zucchini, cut into noodles (I used 4 smaller)

Toasted sesame seeds, for garnish

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tbsp olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 tbsp of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. 

Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Original recipe found here.

Sauteed Garlic Broccoli

I have been making broccoli this way for-ev-er. I've just never gotten around to posting the recipe. Finally doing it! It's our favorite way to make broccoli, no doubt.

4 c broccoli florets (1 large bunch)
3 garlic cloves, minced
2 tbsp sesame oil
2 tbsp reduced-sodium soy sauce
1/2 c low sodium vegetable broth
1 tbsp cornstarch
red pepper flakes


In a bowl, add garlic, soy sauce, broth, and cornstarch. Whisk to combine.
In a large skillet over med-high, add sesame oil, a sprinkle of red pepper flakes, and heat for a minute.
Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning. Reduce heat to med-low, then and add garlic sauce. Stir well to coat. Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

Original recipe found here.

Creamy Chicken and Corn Chowder

I haven't made a new post on this blog since AUGUST 5th, 2015!! Needless to say, this school year has kind of been out-of-control crazy. Between teaching a brand new grade level that is nothing like I'm used to, AND getting knocked up, I haven't had much time to do anything.

But this is SO DELICIOUS, it requires an entry in the blog. This weather is perfect for soup, so make this now!

• 1 lb boneless skinless chicken breast, cooked and shredded (3 c)
• 8 slices bacon, cooked and crumbled (I used real bacon bits)
• 1/4 c butter, diced into 1 tbsp pieces
• 1 large red bell pepper, diced (1 1/2 c)
• 1 medium yellow onion, diced (1 1/4 c)
• 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 c all-purpose flour
• 6 c low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 c)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 1/2 c fresh or frozen corn
• 1 1/2 c half and half
• Green onions and seeded, finely chopped jalapenos (optional), for serving

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  
• Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  
• Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  
  Original recipe found here.