We made it. It's Friday! Thank goodness! Here are some of my favorite recipes from this week.
Spinach and Mushroom Mascaraprone Pasts with Chicken
c/o Table for Two Blog
3 cups dried pasta, any shape
4 chicken tenderloins, cut into strips
1 large onion, sliced
8 oz. button mushrooms
1 bag of fresh, pre-washed spinach
8 oz. mascarpone cheese
Salt & pepper to taste
Directions
- In a large pot, bring water to boil, season water with salt, and add in your pasta.
- In a skillet, saute the chicken with some vegetable oil on medium high heat until sides are browned and chicken is cooked through. Set aside.
- In the same skillet, saute the onions and mushrooms until tender. Add the chicken back into the skillet and add in the spinach as well. When it has wilted down, add the mascarpone cheese, stir until melted and well combined.
- Your pasta should be done at this point, or close to being done. Drain the pasta well and add it to the skillet. Stir to coat the pasta in the cream sauce.
- Serve immediately.
Creamy Peanut Butter Pie
c/o Stephanie Cooks
Ingredients
3 cups heavy whipping cream
1/2 cup sugar
8 oz softened cream cheese
1 cup creamy peanut butter
1 cup confectioners sugar
1 pie crust (graham cracker, Nilla wafer, or even chocolate would be good!)
4-6 full sized peanut butter cups, chopped
1/2 cup sugar
8 oz softened cream cheese
1 cup creamy peanut butter
1 cup confectioners sugar
1 pie crust (graham cracker, Nilla wafer, or even chocolate would be good!)
4-6 full sized peanut butter cups, chopped
Directions
1- In a stand mixer whisk together the whipping cream and sugar until it reaches the consistency of whipped cream. Remove from the mixer and set aside.
2- Beat the cream cheese until smooth. Add in the peanut butter and confectioners sugar, beating until well incorporated. Fold in half of the whipped topping.
3- Spoon the peanut butter mixture into the pie crust. Top with the remaining whipped cream. Garnish with the chopped peanut butter cups. Keep refrigerated until serving.
2- Beat the cream cheese until smooth. Add in the peanut butter and confectioners sugar, beating until well incorporated. Fold in half of the whipped topping.
3- Spoon the peanut butter mixture into the pie crust. Top with the remaining whipped cream. Garnish with the chopped peanut butter cups. Keep refrigerated until serving.
Bacon and Egg Quesadillas
C/o Cassie Craves
Ingredients
4 medium flour tortillas
Salt and pepper
1/2 pound bacon
4 large eggs
4 ounces pepper jack cheese, shredded (about 1 cup)
Directions
1. Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
2. Working in 2 batches, in the skillet, cook the eggs over easy, seasoning with salt and pepper to taste; transfer to a platter. Reserve the skillet.
3. Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with 1 egg and bacon strips, then fold to enclose.
4. In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add quesadillas and cook, turning once, until crisp and golden, about 3 minutes.
