Sunday, June 3, 2012

Cheesy Chicken Pesto Pasta

2 chicken breast, cooked and chopped
8 oz spaghetti
6 oz pesto
8 oz ricotta cheese
1 1/2 cups shredded mozzarella or Italian cheese blend
1/2 cup grated parmesan cheese

Preheat oven to 400. 

Cook spaghetti for 2 minutes less than the package directions specify.  
Drain the spaghetti well and transfer it to a bowl.  
Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese.  
Toss the mixture well and transfer it to a 9-inch square dish.  
Sprinkle with remaining mozzarella and parmesan cheese. 

Bake until the cheese is melted, about 20 minutes.  
Turn the oven to broil and broil for 1 minutes or until golden.

(originally from The Deen Family Cookbook, adapted by

Molten Chocolate Cakes

1 pkg (6 squares) bittersweet baking chocolate
10 Tb butter
1 1/2 cups powdered sugar
1/2 cup flour 
3 whole eggs 
3 egg yolks

Preheat oven to 425.  
Grease six (six ounce) custard cups or souffle dishes (cupcake pan would work, too).  
Place on baking sheet

Microwave chocolate and butter in large microwaveable bowl on high 2 min or until butter is melted.  Stir until chocolate is completely melted.  
Add powdered sugar and flour; mix well.  
Add whole eggs and egg yolks; stir with wire whisk until well blended.  
Divide batter evenly among prepared custard cups.

Bake 14 to 15 min or until cakes are firm around the edges but soft in the centers.  
Let stand 1 min. Run small knife around cakes to loosen.  
Immediately invert cakes onto serving plate.  
Sprinkle lightly with powdered sugar and garnish with raspberries, if desired.  

(from Baker's Choc Dessert for Chocolate Lovers)

Roasted Broccoli

Cut fresh broccoli into florets.  
In a bowl, drizzle with olive oil and toss with sea salt (or regular salt) and choice of seasonings.  (e.g. garlic powder, parmesan cheese)
Spread out on a cookie sheet and broil in the oven for 5 min (or until desired done-ness)