Bacon Fettuccine with Fried Okra

Today, the other half and I trickled on down to the justice of the peace to get married. We decided it would be fun to have our marriage certificate to have October 31st on it as we plan to do a ceremony for everyone next year on that date. We married on Halloween, YES! For lunch today I decided to make one of his favorite meals I make. It’s a Bacon Fettuccine with a side of southern as I call it; fried okra. 

Bacon Fettuccine with fried okra from Mooshu Jenne #lovemyvinegar #shop

After making lunch we decided to watch Halloween H20 for some spooky fun! What do you like to watch on Halloween? I am always watching something. I know next year we won’t be because we will have our ceremony then! Very exciting. Just about as exciting as this Bacon Fettuccine my new Hubby is ecstatic over. We picked a theme now we just have to find a way to execute the idea correctly. I think it is going to be something very different and not a wedding that is over done like say Venetian or now the 1920’s. I am sure I will share the DIY projects we do for it here with you and of course plenty of pictures!

Bacon Fettuccine with fried okra from Mooshu Jenne #lovemyvinegar #shop

For dinner I think we might go on the quicker and lighter side with some Panzanella Toscana. I can use the De Nigris seasoned white wine vinegar over the panzanella toscana (bread salad) for tons of flavor. Make Halloween night on the run between Trunk or Treat and off to state it can be a real push to get a healthy dinner in. I will just be glad to be settle for the night watching some Ghost Adventures. What are your holiday plans? I would love to hear about them below. Now for the Hubby’s favorite recipe.

Bacon Fettuccine
Serves 4
Bacon fettuccine made with heavy cream, bacon, garlic, lemon juice and more.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 - 15 oz heavy whipping cream
  2. 1/2 stick butter
  3. 1 lemon; deseeded and juice squeezed
  4. 3 cloves of garlic; minced
  5. 4 strips of bacon; diced
  6. 3 leaves of basil; chopped
  7. 1 package fettuccine
  8. 1 tablespoon salt
  9. 1/2 tablespoon pepper
Instructions
  1. In a large pot, bring water with salt to a boil.
  2. In a saute pan, add in bacon and garlic. Cook until bacon is done. Add in 1/2 stick of butter and juice from lemon. Add in heavy whipping cream and cook on medium until sauce starts to thicken. Toss in chopped basil. Stirring frequently, cook until mixture is thick.
  3. Add pasta to water and cook as directed on package. Drain.
  4. Add parmesan cheese to sauce, salt and pepper; stir well. Plate pasta and top with sauce and fresh basil. Serve!
Mooshu Jenne http://mooshujenne.com/

Tex Mex Pasta Skillet

Did I ever mention how much I love my Lodge skillet? It’s the easiest way for me to fry up meat or bake cornbread. I just love making quick skillet dinners in it too. The meat cooks evenly and fast. In this Texas humidity recipes can get very unruly fairly fast. The skillet heat equally and allows for a good even cooking even when you are dealing with horrible humidity. This is a simple skillet dinner called Tex Mex Pasta Skillet that I make on weeknight when I just don’t have the time to stand in the kitchen for a long period of time.

Tex Mex Pasta Skillet by Mooshu Jenne  Savory pasta topped with chili and rotel.

We all have those days. Whether it is running the kids, or in my case teenagers, to school and back. High tailing the other ones to work. Or even the plenty of football games and competitions. In fact, we tend to eat out often during this season and we all have said how much we have missed those home cooked meals. In two nights, we put this little Tex Mex Pasta Skillet and a 15 bean soup that is headed to the blog also.

Tex Mex Pasta Skillet by Mooshu Jenne Savory pasta topped with chili and rotel.

It takes minimal ingredients so it’s easy for your teenager to be able to make on their own. It’s also completely budget friendly. It’s loaded with flavor but doesn’t come from using your entire spice cabinet to get there. You can control the level of heat too by which style of Rotel you buy. I usually get the medium heat and then add some fresh cracked pepper. I like spicy foods though! I also top my with a bunch of yummy cheese. Some times sharp cheddar cheese or sometimes a good colby jack cheese. Below is a quick video showing how I put this together so quick and easy. The skillet cuts my meat cooking time down by at least 10 minutes.

 

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Now for the recipe!

Tex Mex Pasta Skillet
Serves 6
Chili and rotel mixed with ground beef, onions, and garlic topped over garden rotini pasta.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 -10 oz can Rotel
  2. 1 - 15 oz can Wolf Chili
  3. 1/2 pound ground beef
  4. 1 lb bag garden rotini pasta
  5. 1 white onion; diced
  6. 4 cloves of garlic; minced
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon cracker black pepper
  10. cheese for topping; optional
Instructions
  1. Fill large pot with water and bring to a boil.
  2. In a cast iron skillet (or skillet), pour one tablespoon olive oil, add onions and garlic. Saute on medium heat. Add in ground beef and cook until browned.
  3. Place pasta in water and cook as directed on the package.
  4. Add in one can of Rotel and one can of Wolf Chili No Beans. Cook on low for 5 minutes. Once pasta is done, drain pasta, and add it to the skillet. Mix well.
  5. You can top with cheese, spring onions, or sour cream.
Mooshu Jenne http://mooshujenne.com/

Picnic Pasta Salad

All summer long I’ve been looking for the time to take a day trip to Dallas with my teens to have a picnic and see the history.  One thing or another always comes up. I hope we can get it scheduled in before school starts. My daughter is in color guard so she will be busy even before school soon. This little recipe will go along with us on our picnic. It’s a Picnic Pasta Salad which is super easy to stuff off into a jar and enjoy on the go. 

Picnic Pasta Salad - Mooshu Jenne #picnic #foodelicious

What I enjoy about picnic’s when it’s not 100 degree outside is the simplicity of the food. It can be leftovers from a big barbecue or fresh made sandwiches. My favorite picnic food is Italian pressed sandwiches paired with a good pasta salad. It’s easy to pack. Just wrap the sandwich in parchment and baker’s twine and put your pasta in any jar including recycled jars. We like to reuse pesto jars for pasta salad. The jar show here I bought at Dollar Tree for spices and it ended up being too large. I use them for everything now though. I like to keep left packets of mayo, ketchup, mustard or whatever you get from food places in a plastic baggy in the fridge. I use them for picnics and on the go food. 

Picnic Pasta Salad - Mooshu Jenne #picnic #foodelicious

Do you have a favorite picnic recipe? If so, I would love to hear about it below in the comments. One link is welcome!

Picnic Pasta Salad
Serves 6
A salad laced with broccoli, red onions, and roma tomatoes topped over pasta and viva Italian dressing.
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Prep Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 40 min
Prep Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 40 min
Ingredients
  1. 1 bag of garden rotini pasta
  2. 4 roma tomatoes; small diced
  3. 1 red onion; small diced
  4. 1 crown of broccoli; chopped finely
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 bottle of Kraft Viva Italian dressing
Instructions
  1. In a large pot, bring water to a boil. Cook pasta as directed on package. Drain pasta let cook for 10 minutes. Pour into a large bowl. Place bowl in freezer for 45 minutes.
  2. Diced tomatoes, onions, and broccoli. Place in medium bowl. Pull out pasta and top with vegetables. Add salt and pepper and fold to incorporate all the vegetables and seasonings. Shake dressing and pour over pasta. Toss until dressing covers pasta well.
  3. Refrigerate for a later time or serve immediately.
Notes
  1. Top with parmesan cheese for extra flavor.
Mooshu Jenne http://mooshujenne.com/
For other great recipes I have listed a few from other great #Foodelicious blogs. This is a recipe Picnic round up! Follow along with hashtag #Foodelicious on social media.

Save More Spend Less with Heidi – Ranch Seafood Rolls 

From Scratch – Creamy Cucumber Salsa 

Feed Me Seymour – Single Serving Lavender Lemonade

Touch of Modern Hospitality - Broccoli Salad

Mrs. Criddle’s Kitchen – Mango Kiwi Salsa

The Baking Fairy – Berry Panna Cotta

Summer Picnic Recipes #Picnic #Foodelicious

Meat Lovers Lasagna & Easter #NewFavorites

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser Stouffer’s & New York Texas Toast.

Spring always seems to be that time of year everyone is getting back into gear. It’s like wiping away that winter fog and getting things ready for a busy summer. What I enjoy about Stouffer’s Meat Lovers Lasagna is how easy it is to make for a springtime dinner. Even better when I am on the run trying to pick up eggs and fun decorations for my daughter to pop this in the oven allowing us more time to decorate.  It’s such an easy meal!
Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shop via MooshuJenne.com

I love when she can shop herself and just run into Walmart and grab what I send to her on her phone. Generally, her and one of her brother’s will run in and grab a pasta dinner and Texas Toast for the perfect pairing. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopYou can just hop on over to the next aisle and pick up your toast. It’s usually a 15 minutes store run. Easy dinner that’s done in less than 30 minutes without all the work. I enjoy that she can make it and I can prepare eggs and the stuff to decorate them.

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopDo you have a go to meal or easy meal that you make when trying to have fun decorating for Easter? What plans do you usually have for Easter. We generally always try to make eggs in plenty of different styles. I think this year I would like to try eggs drawn on with markers. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopLasagna is always a meal I think you need more of and really a little bit for each person goes such an absolute long way. This is the family size and it really is enough to feed all six of us with the Texas Toast on the side of course ;) 

Meat Lovers Lasagna and Texas Toast
Serves 6
Meat lovers lasagna with Texas Toast
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 package Stouffer's Meat Lovers Lasagna Family Size
  2. 1 box New York Texas Toast
Instructions
  1. Cook Stouffer's lasagna for 9 minutes on high in the microwave and then cook at 50% power for 20 minutes. For Texas Toast just cook as directed on the box. Serve while coloring eggs!
Mooshu Jenne http://mooshujenne.com/

 

Red Pepper Fusilli & Feed South Africa

Leftovers are a huge portion of lunches in our home. It’s a way not to create food waste and also have a healthy lunch. This Red Pepper Fusilli is perfect for that. The sauce really taste so much better the next day because it sticks to the pasta. We are lucky for the leftover lunches we get to have. Too many children go without lunch all over the world every day. Sometimes my kids don’t take their own lunch which upsets me because we always try to keep something for them to take. What is more upsetting is when I think of a child that doesn’t have the option for lunch at all. Picture a child walking to school hungry, unable to concentrate, with a belly ache before the day is over. I just couldn’t imagine this for my teenagers and wouldn’t want that for anyone else’s.

Red Pepper Fusilli | Mooshu Jenne

Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized. I am asking my readers to consider donating to this fundraising campaign that will provide 100 South African school children a daily meal for one year. Just $10 can feed a child their only meal of the day. That’s less than a week’s worth of lattes at Starbucks.

To follow along for more information check out: The Giving Table at Twitter: @thegivingtable / #feedsouthafrica and Facebook: facebook.com/givingtable or The Lunchbox Fund at Twitter: @thelunchboxfund and Facebook: facebook.com/thelunchboxfund.

Red Pepper Fusilli | Mooshu Jenne

Now for the Red Pepper Fusilli recipe which is simple and can be made with very little ingredients for a large family. We made this last night and chowed down on it for lunch today. It takes a tad of work but it is completely worth it. 

Red Pepper Fusilli
Serves 6
Roasted red pepper sauce toss over fusilli pasta.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 small white onion; diced
  2. 3 garlic cloves; minced
  3. 1 tablespoon olive oil
  4. 3 red bell peppers; seeds removed
  5. 2 cups heavy whipping cream
  6. 1/3 cup milk
  7. 1 bag of fusilli pasta
  8. 2 teaspoons crushed red pepper
  9. 1/2 teaspoon paprika
  10. Salt and pepper
  11. 1/3 cup parmesan; grated, shredded or flaked
Instructions
  1. Cut off tops of red bell peppers and slice in half. Remove ribbing and seeds. Place with flesh side up on a baking sheet lined with parchment paper. Broil on high for 7 to 10 minutes. Remove peppers from oven and place in a glass or ceramic bowl and cover with plastic wrap. Leave in bowl covered for 10 minutes. Once the time is up remove skins from peppers.
  2. You may use a food processor or immersion blender to puree the peppers. Add in heavy cream and milk. Puree again with peppers. Set aside.
  3. In a large pot, bring water to a boil and cook fusilli for 10 minutes or according to package directions.
  4. In a saute pan, add in garlic, onions, and olive oil. Cook on low until onions are translucent. Add in pepper mixture and raise heat to medium low. Add in paprika, crushed red pepper, salt and pepper. Cook for about ten minutes until sauce thickens a bit.
  5. Toss sauce over fusilli and garnish with parmesan.
Notes
  1. You may serve this with chicken and parmesan bread.
Mooshu Jenne http://mooshujenne.com/

 

Spaghetti All’Amatriciana

This is one of my simplest meals I love to make for my family on a chilly Autumn evening. The crushed red pepper in this Spaghetti all’ Amatriciana adds a little heat to warm the soul. The origin of the Amatriciana was a recipe named griciaGrici were what the Romans called the sellers of bread and comestibles. According to another source, the name originates from the hamlet of Grisciano, in the comune of Accumoli, near Amatrice. 

spaghetti all amatriciana

Spaghetti All’Amatriciana is generally prepared with guanciale (cured pork cheek) and grated pecorino. Guanciale is not common in the United States. You would have to check at specialty shops to find it and even then it’s difficult to find. It is possible to replace the guanciale with pancetta but you would want a thick cut pancetta if possible. Pecorino cheese can be found at specialty markets like Sprouts or Whole Foods. I use pecorino when I can find it but if not I replace it with a parmesan cheese when in a bind. 

spaghetti all amatriciana

Another name for it is Sugo all’amatriciana and Bucatini all’Amatriciana which is used with a bucatini pasta that is larger then spaghetti and comes with a hole down the center. I’ve had luck finding this at World Market. Though, for an easier way to go you can just do the Spaghetti All’Amatriciana version.

My lineage is Italian and I was raised on pasta’s like this. You can take away a lot of foods from me for diet restrictions to lose weight or what not but there is NO way your taking my pasta. I would rather be fat! I love my pasta; it’s like my main diet. Yes, it carbs but RUN it off and you will be just fine. Love my pasta and my bacon. I was vegetarian for a few years due to medical reasons and I have to say I really missed bacon!

Is there a food you could never do with out? I’d love to hear about it. Tell me in the comments below :)

Spaghetti All’Amatriciana
Serves 8
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 lb (16 oz) spaghetti noodles
  2. 2 cloves of garlic; minced
  3. 1 tablespoon crushed red pepper
  4. 2 tablespoons olive oil
  5. 1 cup pancetta; diced
  6. 2 large cans of San Marzano tomatoes; peel whole tomatoes
  7. 4 to 6 fresh basil leaves
  8. Salt and pepper
  9. 1 to 2 cups Pecorino cheese
Instructions
  1. In a sauce pan add pancetta, garlic and one tablespoon olive oil. Saute until pancetta is cooked.
  2. Fill a large pot with water, one tablespoon olive oil, and salt. Bring to a boil and cook pasta as directed while working on the sauce.
  3. Once pancetta is browned, add the San Marzano tomatoes by crushing them with your hands. Add sauce from can and crushed red pepper. Bring to a low boil. Add basil, salt and pepper.
  4. Drain pasta and reserve a bit of the water with it. Add pasta to a large bowl and toss with sauce adding the sauce in parts. Top with Pecorino cheese and serve.
Mooshu Jenne http://mooshujenne.com/

Spooky Noodles With Blood Sauce

Did I mention how much I love Halloween? It might become pretty obvious this week through all the blog posts. Between creating a full on graveyard for my front yard and the mess of a Halloween party we had last weekend it has been a fulfilled Holiday season so far. Last night we had a #fearfeast with these lovely Spooky Noodles with Blood Sauce along with watching The Conjuring.

spooky noodles with blood sauce

Have you seen it yet? It really spooked my daughter. We love to watch scary movies this time of year. I think our all time favorite across the board is Halloween with Michael Myers. My son might argue with Texas Chainsaw.  Halloween has to be just the creepiest of films. What film do you find the to be the scariest? Do you remember those plastic costumes in the 1980’s that tied on in the back and were paired with the plastic mask. Looking back now those had to make Halloween just a bit more creepy!

It’s fun to me to always find new ways to make Halloween fun for the teens and adults. Spooky noodles are an easy way to turn a normal night into a fun fear feast. Also, if you have any leftovers you can always toss them at each other for some gooey fun! It so simple that all you need is some Americolor food coloring, plastic gallon storage bags, and spaghetti sauce for topping. I am not sure how other food coloring would work but I decided on Americolor as it is said to be the best on the market when it comes to gel food coloring.

Spooky Noodles with Blood Sauce
Serves 6
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 3 drops Super Black Americolor food gel
  2. 3 drops Regal Purple Americolor food gel
  3. 3 drops Electric Orange Americolor food gel
  4. 1 1/2 lbs pre-cooked pasta
  5. Jarred or homemade spaghetti sauce of choice; blood sauce
  6. Plastic gallon storage bags
Instructions
  1. Boil pasta to package directions. Wash off and cool completely. Add 1/3 of pasta to each gallon size storage bag. Put a few drops of purple in one bag, orange in another, and black in the last. Let air out and seal. Toss well until pasta is coated and desired color is reached.
  2. Heat sauce in a sauce pan on low until desire heat is reached. Plate pasta and top with blood sauce (spaghetti sauce). Serve for spooktacular fun!
Mooshu Jenne http://mooshujenne.com/

How are you getting your spook on this Halloween season? Are you having a party, fear feast, or just a bit of trick or treating? We are planning a fright night with food, scares, and trick or treating for Halloween! Now off for dinner, Ghost Adventures, and Haven! I love Friday night TV!

Meatball Stroganoff with Land O’ Lakes #SauteExpress

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and their client Land O’Lakes.

Some weeks you just really want to do nothing but easy recipes that will fulfill your family. What’s worse is when you are tired of the same foods. I like making classic authentic food as much as the next but sometimes I hack it to make it delicious and easy. This Meatball Stroganoff is easy but gets easier with Land O’Lakes Saute Express Saute Starters. Helps me cut out the garlic and chopping of herbs. Super simple to start a meal off with!

Meatball Stroganoff #SauteExpress

I like to make a plan for the week with recipes that I know I can make or teach the teens to make. It’s great to plan meals for the week as it will help you throw out less produce. Just like tonight’s tortilla soup I made in which I also used the Saute Express Starters in it. Letting nothing go to waste!

Meatball Stroganoff #SauteExpress

Simply melt the starters in a pan and add in mushrooms, onions, and other goodies. The Saute Express Starters are good in soups or saute chicken. I like to just keep a notepad file of the recipes I want to make for the week. This week the plan is to make Czech goulash, Moroccan stew, taco soup, pasta pie, and a few other dishes. Do you have a weekly menu?

Meatball Stroganoff #SauteExpress

These are not only wonderful for sauteing foods they are also delicious on breads. Toast french bread and use it like a spread over the bread before toasting. Super scrumptious! Using #SauteExpress on Twitter or Instagram you can find more recipes featuring different Saute Express Starter flavors. They can easily be picked up in the butter and spreads section at Walmart.  I have a feeling the garlic and herb and the lemon pepper will soon become a staple in my fridge.

Meatball Stroganoff
Serves 8
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Total Time
30 min
Total Time
30 min
For Meatballs
  1. 1 lb ground beef
  2. 2 cloves garlic; diced
  3. 1/2 white onion; diced
  4. 1/2 cup fresh Italian parsley
  5. 2 tablespoons milk
  6. 1/2 cup Italian bread crumbs
  7. 2 tablespoons olive oil
For Stroganoff
  1. 1 - 32 oz container beef broth
  2. 1 cup heavy whipping cream
  3. 2 Saute Express Starters
  4. 1/2 white onion; diced
  5. 8 white mushrooms; sliced
  6. 4 tablespoons quick mixing flour
  7. 3 tablespoons sour cream
  8. 1 - 16 oz package of egg noodles
  9. 1 teaspoon paprika
  10. Salt and cracked black pepper
Instructions
  1. Preheat oven to 375 degrees F. Mix beef, garlic, onion, parsley, bread crumbs, and milk in a large bowl. In a glass casserole dish add 2 tablespoons olive oil, roll meatballs, and place in dish. Bake for 30 minutes until cooked thoroughly.
  2. In a large pot bowl water for egg noodle per package directions. Drain and set aside.
  3. In a deep skillet, add saute express starters, onions, and mushrooms. Saute for about 2 minutes. Add beef broth, paprika, salt and pepper. Bring to a bowl and simmer for 5 minutes. Add heavy whipping cream and lower to a low boil for about 10 minutes until it starts to thicken. Add quick mixing flour stirring well for no lumps. Cook for another 5 to 7 minutes until the sauce thickens. Add three tablespoons sour cream; stir until well incorporated. Once the sauce is thick enough to coat the back of a spoon, remove from heat, and serve over egg noodles along with meatballs.
Mooshu Jenne http://mooshujenne.com/

Chili Chicken & Peanut Noodles #PowerofthePeanut

Lately, I am working to do my best to eat healthier. Snacking generally gets the best of me because I don’t always eat healthy. I would like to speed up my metabolism. Peanuts have the power to help with that. They are a healthy snack that are pack full of nutrients. Science doesn’t lie because it’s made of facts. Just like the video A Gift from Nature explains. Mr. Peanut explains all the nutritional values. Although, it certainly is not always about snacking. Healthy dinners help too! Just like Chili Chicken & Peanut Noodles.

chilichickenandpeanutnoodles1

This allows me not to eat the horrible chicken fried everything that my other half loves. He’s not the biggest fan of Asian or Thai food but I try to edit the recipes to leave out some of the flavors he doesn’t prefer. He likes his beef and fried foods. Not healthy! In my journey to eat healthy, lose some weight, and build muscles I like creating dishes with all around healthy ingredients.

Peanuts have six essentially nutrients like niacin which get all up in you. It’s successful snacking. Niacin helps with skin health. Have you seen anybody do anything worth while without skin? Planter’s peanuts have plenty of options for snacking with different styles of peanuts.

I used Planter’s peanuts in this recipe for a fresh crunchy topping packed with the #PowerofthePeanut. I also used spring onions for a bit of flavor. Do you have the #PowerofthePeanut? I know I do! It’s hard to get rid of those pounds sometimes and the science behind the peanut is pretty powerful. Now to get my other half to believe it. The teens already do! I even influenced a few of the teens friends to try my recipe and they loved it.

chili chicken and peanut noodles

I have to admit that every holiday season I like to stick bowls of Planter’s cocktail peanuts out on the tables rather then fudge or chocolates. Such a better alternative. What do you set out during the holidays?

Chili Chicken & Peanut Noodles
Serves 8
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. For Peanut Noodles & Sauce
  2. 1/2 to 1 cup chicken broth
  3. 5 tablespoons natural peanut butter
  4. 1 tablespoon Sriracha chili sauce
  5. 3 tablespoons soy sauce
  6. 2 packages lo mein noodles
  7. For Chili Chicken
  8. 5 chicken breast; 1/2 cubes
  9. 2 tablespoons olive oil
  10. 1 tablespoon apple cider vinegar
  11. 4 garlic cloves; minced
  12. 1 tablespoon fresh ginger; minced
  13. 1/3 cup chicken broth
  14. 4 tablespoons soy sauce
  15. 2 tablespoons Sriracha chili sauce
  16. 1 bottle regular chili sauce
  17. Salt and fresh cracked pepper
  18. For Topping
  19. One handful of Planter's cocktail peanuts; chopped
  20. 1 bundle of spring onions; sliced
Instructions
  1. In a deep skillet, add in chicken, olive oil, garlic, and ginger. Bring to a high heat. Add in chicken broth and two tablespoons soy sauce. Cook until chicken is browned.
  2. Bring water to a boil in a large pot with one tablespoon soy sauce.
  3. Add apple cider vinegar, Sriracha chili sauce, regular chili sauce, and remaining soy sauce to skillet. Bring to a low boil and then lower to very low simmer for 20 minutes stirring frequently. Add salt and fresh cracker pepper.
  4. Add noodles to water and cook for 4 minutes or as directed on package. In a small bowl, add peanut butter, Sriracha chili sauce, chicken broth, and remaining soy sauce. Heat for one minute and then whisk ingredients together. Add more chicken broth until sauce because light and thin.
  5. Drain noodles and toss sauce over noodles. Chop spring onions and Planter's peanuts to top over chicken and noodles.
Mooshu Jenne http://mooshujenne.com/

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

#ad Country Club Chicken Tortellini #CreateAMeal

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.

Recently, a friend of mine for over 20 years that is a chef cooked my family dinner.  He made a chili with ground chicken and pork sausage mixed together with black beans. My family loved it! I didn’t get a chance to try it because my jaw was infected. This amazed me as every time I tried to feed my family any other ground meat besides beef they usually refuse to eat it. Then I decided to make Country Club Chicken Tortellini. They actually ate it too!

#ad country club chicken tortellini #CreateAMeal

Tyson actually sells ground chicken so you don’t have to have a fancy meat grinder for your Kitchen Aid to get ground chicken. It’s also inexpensive which is a definite plus. I picked it up at Walmart in the chicken section. See my Google + album for my shopping experience!

How to make Country Club Chicken Tortellini

Here is what you will need to make Country Club Chicken Tortellini.

#ad country club chicken tortellini process #CreateAMeal

Dice onion, slice mushrooms, and smash the garlic. Set aside. Sorry, the garlic and tortellini’s didn’t make it into the picture above.

#ad country club chicken tortellini process

Take five or six strips of bacon and slice it into pieces.

#ad bacon

Fry bacon with a bit of olive oil until bacon is cooked. Set bacon aside on a plate and leave bacon grease in the pan. Add ground chicken to bacon grease and fry until chicken is a light golden brown and cooked all the way through. Put on pan of water on to boil for tortellini’s with a pinch of salt and a tablespoon of olive oil.

#ad country club chicken tortellini process

Drain excess grease and place chicken in a bowl on the side. Add tortellini’s to pot and cook per the directions on the package. In the same pan add in one stick of butter, the onion, the mushrooms, and the garlic. Add a pinch of salt. Saute the vegetables until they become tender and butter is melted. Add 1 cup of heavy whipping cream and cook on medium heat until the cream thickens. You will know when the cream is thick as it will stick to the spatula or spoon and not run off easily. Once it thickens add in the parmesan cheese. About 1 cup to 1 1/2 cups of the cheese. Fold in the cheese and remove from heat. Drain the water from the tortellini’s.

#ad country club chicken tortellini process

In a large bowl, combine chicken, tortellini’s, and sauce. Fold the sauce in over the chicken and the tortellini’s. Top it off with crumbled bacon and Italian parsley for garnish.

There you have it! Country Club Chicken Tortellini!

#ad country club chicken tortellini #CreateAMeal

You can follow along with conversation and get more ground chicken recipes at Tyson’s Twitter or with the hashtag #CreateAMeal.

Country Club Chicken Tortellini
Serves 4
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 3 tablespoons olive oil
  2. 1 cup heavy whipping cream
  3. 1 lb ground chicken
  4. 1 stick of unsalted butter
  5. 10 white mushrooms; sliced
  6. 1/2 white onion; diced
  7. 3 cloves of garlic; minced
  8. 1 package of tortellini's
  9. 5 slices of bacon
  10. 1 to 1 1/2 cups parmesan cheese; grated
  11. Italian parsley for garnish
Instructions
  1. Dice onion, slice mushrooms, and smash the garlic. Set aside. Take five or six strips of bacon and slice it into pieces.
  2. Fry bacon with a bit of olive oil until bacon is cooked. Set bacon aside on a plate and leave bacon grease in the pan. Add ground chicken to bacon grease and fry until chicken is a light golden brown and cooked all the way through. Put on pan of water on to boil for tortellini’s with a pinch of salt and a tablespoon of olive oil.
  3. Drain excess grease and place chicken in a bowl on the side. Add tortellini’s to pot and cook per the directions on the package. In the same pan add in one stick of butter, the onion, the mushrooms, and the garlic. Add a pinch of salt. Saute the vegetables until they become tender and butter is melted. Add 1 cup of heavy whipping cream and cook on medium heat until the cream thickens. You will know when the cream is thick as it will stick to the spatula or spoon and not run off easily. Once it thickens add in the parmesan cheese. About 1 cup to 1 1/2 cups of the cheese. Fold in the cheese and remove from heat. Drain the water from the tortellini’s.
  4. In a large bowl, combine chicken, tortellini’s, and sauce. Fold the sauce in over the chicken and the tortellini’s. Top it off with crumbled bacon and Italian parsley for garnish.
Mooshu Jenne http://mooshujenne.com/