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Slow Cooker Garlic Chicken Farfalle

Slow Cooker Garlic Chicken Farfalle – slow cooker chicken shredded and tossed with pasta, bacon, cream, Parmesan cheese, and black pepper.

Slow Cooker Garlic Chicken Farfalle - slow cooker chicken shredded and tossed with pasta, bacon, cream, Parmesan cheese, and black pepper.

Originally published January 28, 2014. Updated June 15, 2020.

This is one of the first recipes I ever found on the internet after I became a stay-at-home mom. So I’ve been making it for years and years and years. And no, I won’t tell you how many years ago that was.

The chicken cooks all day in the slow cooker in a tasty marinade until it’s practically falling apart. Then you shred that and add it to cooked pasta, crispy bacon, lots of black pepper, and a creamy Parmesan sauce. 

My kids love it and it makes a ton so we always have plenty for dinner and leftovers for the next day.

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Cheesy Pasta with Roasted Cauliflower

Cheesy Pasta with Roasted Cauliflower – pasta with cauliflower, kale, Parmesan, ricotta, and lemon zest! Light and fresh – perfect for meatless Monday!

Cheesy Pasta with Roasted Cauliflower - pasta with cauliflower, kale, Parmesan, ricotta, and lemon zest! Light and fresh - perfect for meatless Monday!

This is the first of two meatless recipes this week. Things are getting weird.

So how was your weekend? Hopefully fabulous! I stupidly scheduled a vet appointment for Clementine at 7:15 yesterday morning. It’s never a good idea to make an appointment that early on a Sunday. Good news though, we only have this week and then it’s SPRING BREAK. And then the kids may or may not go back to school after that. Still waiting for papers to be signed so we know which day we can get the heck out of here.

Yesterday I also officially started cleaning out the house. It’s amazing how much stuff you accumulate over the years. I found one of those cell phones with the pull out keyboard in our junk drawer – like, how old is that?! Why do we still have it?!

I spent a good portion of the day just filling bags with stuff to either throw away or donate. I’m starting to panic because it just seems like so. much. stuff. and it’s stuff that we’ve just shoved into closets or drawers because we don’t even use it. I need it all out of here!

Aaaaand I started listening to The Life-Changing Magic of Tidying Up while I cleaned. Mostly because I’ve heard that the author talks about your socks needing a vacation. My socks and I are pretty excited to hear all about that.

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Sausage and Cheddar Stuffed Mushrooms

I love getting to peek into other people’s Thanksgiving meals. Whether it’s via Instagram or a blog post or just hearing someone talk about their holiday. Thanksgiving is such a traditional meal and I think most of us tend to make the same things year after year. I love seeing other people’s menus for inspiration to change it up a little.

I never considered stuffed mushrooms a Thanksgiving dish but on the first Thanksgiving my husband and I spent together, I ate my weight in them at his mom’s house. And they have been a holiday staple in our house ever since.

I don’t think I’ve ever met a stuffed mushroom that I didn’t love but I like to make mine with sausage, a good cheddar, and cream cheese to give the stuffing that super creamy texture.

For these stuffed mushrooms, I used the Smoked Seaside cheese from Whole Foods. It’s a smoked cheddar and it’s super delicious. I love smoked cheeses so it’s no surprise that I’m now obsessed with the Smoked Seaside. And by the way, if you’ve never visited the Whole Foods cheese counter, I suggest that you do. I go about this time every year to stock up on enough Cranberry Cheddar to get me through the holiday season and I always end up talking to the person working the cheese counter for 20 or 30 minutes. They are so knowledgeable and can recommend the perfect cheese for whatever you plan on making.

I also picked up some of the Whole Foods Sage Breakfast Sausage to use in these. And then the usual suspects: mushrooms, cream cheese, and Parmesan. I already had the rest of the ingredients on hand so there wasn’t a whole lot to purchase for these guys.

These are so fantastic, I could easily eat the entire batch myself. That good. I like to put them out before the actual meal is ready as a little appetizer but you can use them as a side dish for the meal too. They work great both ways!

We’re having a Twitter party on the 12th to talk all about holiday food! There will be 10 $50 Whole Foods giftcards given away so go ahead and RSVP!

Make sure you check out the Whole Foods Holiday Guide which has menus, baking tips, brining tips, basically everything you could possibly need. They also have an e-store where you can order your holiday pies or your entire meal if you need to. And finally, check out Kitchen PLAY to see what a bunch of other bloggers cooked up for the Thanksgiving table.

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Sausage and Cheddar Stuffed Mushrooms
Ingredients
  • 24 small white mushrooms stems carefully removed and discarded
  • 1/2 pound Whole Foods breakfast sausage
  • 3 cloves garlic minced
  • 8 ounces cream cheese
  • 1/2 cup Smoked Seaside English Cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 cup grated Parmesan for sprinkling
Instructions
  1. Preheat oven to 350F. Spray a large, rimmed baking sheet with oil and place mushrooms in a single
  2. layer on it.
  3. To make the stuffing, cook the breakfast sausage over medium heat until no pink remains. Drain off fat. Add garlic and cook for about 30 seconds or until fragrant. Add cream cheese and stir around until completely melted. Add Smoked Seaside, salt, pepper, and onion powder. Stir until the cheese is melted and mixture is fairly smooth.
  4. Spoon mixture into mushroom caps. Sprinkle with Parmesan.
  5. Bake for 20 minutes or until mushrooms have softened considerably.

I was given the opportunity to work with Whole Foods thanks to Kitchen Play. This post is sponsored but if you know me at all you know I am obsessed with Whole Foods.

 

Sausage, Tomato, and Arugula Linguine

Anyone else not feel like cooking these days?

Actually, I have zero motivation for anything besides this:

That’s what summer is for though, right?

We’ve been eating a lot of sandwiches, a lot of hot dogs, and a ton of take-n-bake pizza. Which explains why I haven’t been posting around here. But a girl can only survive on pizza for so long before she starts craving a home-cooked meal.

This is the perfect summer meal! It’s so fast and so light and so full of fresh veggies!

Instead of a typical pasta sauce, the cherry tomatoes are cooked quickly and then mashed to get all the juiciness out – then you add some pasta water and it creates a nice little sauce that coats the pasta well but doesn’t feel heavy at all.

Two years ago: Tempura Fried Asparagus

5 from 1 vote
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Sausage, Tomato, and Arugula Linguine
adapted from Cooking Light
Ingredients
  • ½ pound whole wheat linguine
  • 1 tablespoon olive oil
  • ½ pound Italian chicken or turkey sausage
  • 2 teaspoons minced garlic
  • 1 cup cherry tomatoes halved
  • ¼ teaspoon freshly ground black pepper
  • 3 cups arugula leaves
  • 2 ounces Parmesan shaved
Instructions
  1. Cook linguine according to package instructions. Set aside ½ cup of cooking liquid before draining.
  2. Heat oil over medium-high heat. Remove sausage from casings and add to pan, breaking up with a wooden spoon. Cook until browned, about 3 minutes, continuing to break up the sausage. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and pepper; cover and cook for 2 minutes. Remove cover and use a wooden spoon to mash the tomatoes. Cover pan, reduce heat to low, and cook for 3 minutes. Remove pan from heat; add drained linguine, reserved pasta water, and arugula; toss together. Serve with shaved Parmesan on top.

Roasted Corn with Parmesan and Lime

I know, I know..  summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.

I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!

Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!

5 from 1 vote
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Roasted Corn with Parmesan and Lime
Prep Time
20 mins
Cook Time
20 mins
 
Ingredients
  • 3 medium ears corn
  • 1 1/2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 tablespoon mayonnaise at room temperature
  • 1 tablespoon sour cream at room temperature
  • juice of 1 large lime
  • 3 tablespoons grated Parmesan
  • generous pinch of cayenne
Instructions
  1. Heat the oven to 400 degrees.
  2. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
  3. Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.
  4. Put the corn back into the bowl and stir in the mayonnaise, sour cream, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.

Rosemary & Parmesan Madeleines

I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!

Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was ‘Ridiculous” because there’s really no way to describe how good these are.

I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!

(If you’re in the market for a madeleine pan, I bought this one and I love it.)

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Rosemary & Parmesan Madeleines
Prep Time
20 mins
Cook Time
12 mins
 
Servings: 12 large madeleines
Ingredients
  • 8 tablespoons 1 stick unsalted butter, melted
  • 1 cup flour
  • 2 teaspoons fresh rosemary minced
  • 1 teaspoon sea salt
  • 1 ⁄4 teaspoon freshly ground pepper
  • 4 eggs
  • 1 ⁄4 teaspoon cream of tartar
  • 1 teaspoon sugar
  • 1 cup grated Parmesan plus more for sprinkling
Instructions
  1. Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
  2. Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
  3. In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
  4. Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.