Lemon Chicken Pasta

We’ve been all about mastering quick and delicious meals here at the Godmother’s house the past few weeks. Our little one is just over a month old and I’m realizing how quickly she’s growing. On one hand, I’m excited because it means we’ll be able to do so many things together and I’ll get to teach her and watch her discover the world around her. But then, time is passing so quickly and I just want to be sure we’re getting the chance to enjoy each of her stages of growth before they’re gone.

So I plan, a lot, especially when it comes to my time in the kitchen. Pre-baby, you would have probably seen a few more steps to this recipe to allow for “made from scratch” pasta, but when I want to spend twenty minutes tops on dinner, from scratch pasta is not in the plan.lemon chicken pasta 1

I’m loving this dish because the flavors layer so beautifully, it’s filling but not very fattening, looks nice with the bits of lemon and fresh parsley speckling the pasta, and it takes minutes to make. We’ve made it twice already in the span of two weeks. I think this may become my new “go to dish” to send to neighbors and friends when they need meals, it’s already earned a repeat spot on our dinner table.

lemon chicken pasta 2I made this for my in-laws the night they arrived and took the photos for the blog post then, but I forgot to take a picture of the finished product because it smelled good and we were hungry. Bad food blogger! I’ll try to remember to add a picture next time we make this dish. 😉

Lemon Chicken Pasta makes 4-6 servings

  • 8 oz whole wheat pasta
  • 1.5 lbs boneless skinless chicken breast
  • 2 tsp adobo seasoning (usually found in the Latin foods section of the grocery store)
  • 2 tsp lemon zest
  • juice from 1 lemon (about 3 tbsp)
  • 4 cloves garlic, minced
  • 1 cup onion, chopped
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste
  1. Following the package directions, cook the pasta and drain.
  2. While the pasta water is boiling, heat the olive oil over medium heat in a large skillet. Prepare the chicken and sauce while the pasta cooks.
  3. Add the onions and cook about 3-5 minutes until translucent. Add the garlic and cook an additional 30 seconds.
  4. Season the chicken with the adobo and add to the skillet to cook.
  5. When the chicken is almost completely cooked, add the lemon juice, zest, and fresh parsley. Leave on the heat until the chicken is completely cooked.
  6. Return the drained pasta to the stockpot, add the complete contents of the skillet and toss to coat. Add salt and pepper to taste. Serve warm.

Copycat Chick-fil-A nuggets (almost)

This post updated 7/2015 as part of the #ThrowbackThursday photography project where I’ve challenged myself to re-shoot old photos from ye olden days where I knew nothing about photography. Enjoy!

It's easy to make your own Chick-fil-A nuggets at home! Recipe on GoodieGodmother.com

I’m sort of consistently cooking again ya’ll! This is very exciting. It’s amazing how time efficient one becomes when there are many things to juggle. I love being busy and so the Mary is very happy. (more…)

Cranberry Dark Chocolate Breakfast Cookies

This post for Cranberry Dark Chocolate Breakfast Cookies updated April 2016 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! Enjoy!

Loaded with oats, nuts, dried cranberries, and dark chocolate, these make-ahead breakfast cookies are freezer-friendly & pair perfectly with a latte or milk. Recipe on GoodieGodmother.com

I thought I’d have plenty of time to relax and catch up on my blogging over maternity leave… I’m off for a few weeks with just an infant at home, I’ll have plenty of time! How much work could one tiny human be?

I hear those of you with children laughing. It’s okay, you were right, they’re a lot more time consuming than one would think, but that’s partially because they’re so cute! How do you say no to an infant napping on you?

A quick recap of where I’ve gone the past few weeks… (more…)

Caramel Apple Cheesecake with Crunchy Streusel Topping

This post updated December 2015 as part of the #ThrowbackThursday photography project where I add new photos to early recipes. Enjoy!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

Happy 2014 darlings! I know we technically haven’t entered the new year until midnight, but there’s nothing wrong with a little early celebration, right? And I’m giving you the perfect decadent little dessert recipe to enjoy before those resolutions kick in tomorrow.

photo 1 

2013 has been an incredible year, thank you for sharing it with me (all 8 of you who read

Tonight, we will celebrate the new year with my parents, who are visiting, in our usual quiet style – tapas, movies, and board games at home. I hope you all enjoy celebrating in your own manner safely with people who make you smile. May the next year be filled with joy, love, blessings, and fulfilled resolutions for those who make them! this!). My “baby”, Goodie Godmother, grew from an idea on a piece of paper to a thriving little business, the Godfather and I found we were going to grow our family by one human child (adding to our fur baby Dolce and my business baby), and the latter part of the year brought news of yet more changes in 2014!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

Miss A will be the first major change – she hasn’t come yet for those on baby watch – then my next youngest sister will be celebrating her wedding this summer, and our little clan will be relocating. The Air Force has decided it’s time for us to add a little sparkle someplace new. We’re still here for a few months yet, so don’t panic!

Caramel Apple Cheesecake (1 of 2)photo 3I stopped making resolutions a long time ago for the New Year, but I do take some time to reflect and evaluate choices from time to time, and given the season, one of those times always falls around the New Year. This year, I am choosing to:

  • Continue to find the joy in the everyday things
  • See the positive aspects of every situation
  • Continue to remove unnecessary negativity from my life – people, situations, etc
  • Find beauty in the unexpected
  • Try to invest more time with those who matter and keeping in touch with friends (I’m awful about it, I’m sorry!)
  • Understanding my own limits. I’m very good about working myself to exhaustion behind the scenes. I’m thankful the Godfather is so incredibly supportive, but I want to teach my daughter about balance and I can’t if she doesn’t see it at home first.
  • Blog more! It’s embarrassing to see the number of recipes I have photographed and in queue with no posts written for publication.

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

If you’re up for sharing, I’d love to read your plans for the next year!photo 5Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

And now… the recipe you will “need” for tonight or in a few months when it’s time for a party and sweet indulgence.

Caramel Apple Vanilla Bean Cheesecake with Streusel Topping
 
Cook time
Total time
 
Author:
Serves: 16 servings
Ingredients
Crust Ingredients
  • 10 ounces graham cracker crumbs
  • 1 stick unsalted butter
  • ½ tsp kosher salt
  • 1 tsp ginger
  • 1 tbsp cinnamon

Cheesecake Ingredients
  • 5 8-ounce packages cream cheese
  • 1 tsp ginger
  • 1 ½ cups sugar
  • 3 vanilla beans, scraped
  • 4 eggs
  • 2 tbsp fresh lemon juice

Streusel Topping Ingredients
  • ¾ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ¾ cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • 1 stick unsalted butter, melted

Apple Pie Topping
  • 3 Granny Smith Apples
  • ½ stick unsalted butter
  • 2 tbsp lemon juice (approx the juice of ½ a lemon)
  • ½ cup brown sugar, packed
  • 1 tbsp cinnamon
Instructions
  1. Preheat your oven to 425 F.
  2. Mix the crust ingredients* and press into a 9" springform pan, going up the sides. Wrap the outside of the pan with aluminum foil. Set crust aside while you make the filling.
  3. Beat the cream cheese, sugar, ginger, flour and vanilla beans in a stand mixer fitted with the paddle attachment. Add eggs one at a time, scraping bowl after each addition, then slowly add the lemon juice and mix until smooth.
  4. Pour the filling into the prepared pie crust and place into a water bath. Basically, fill a larger pan with water about halfway up the sides of the cheesecake pan. Then, carefully place the whole thing in the oven and shut the door.
  5. Bake for 15 minutes at 425, then - without opening the oven door - reduce the heat to 350 and bake an additional 50-60 minutes until the cheesecake is set on top but still jiggles slightly. Don't over bake.
  6. Turn off the oven, crack the door open and leave the cheesecake be for 30 minutes, then remove from the water bath and place on a wire rack to cool for an additional 30, then place in the refrigerator to chill for at least 2 hours. You want to bring the temperature down slowly to prevent cracking on your cheesecake's surface. This won't matter so much if you choose to top the cheesecake with the apples, streusel and caramel, but if you leave all parts of the cheesecake separate to be added to individual slices as preferred by those enjoying, you'll want a pretty cheesecake.

While your cheesecake is baking and cooling...Make the apple pie filling:
  1. Peel and slice the apples while you melt the butter in a large skillet.
  2. Mix the apples with the sugar, lemon juice, and spices
  3. Add to skillet and stir occasionally until apples are tender.
  4. Set aside and use to top cheesecake just before serving. I like to serve the topping warm.


Make the streusel:
  1. Preheat the oven to 375 F
  2. Mix all streusel ingredients in a bowl and arrange in a thin layer on a cookie sheet lined with parchment paper
  3. Bake 20-30 minutes until crunchy, stirring and checking at the 10 minute, 20 minute, and 25 minute marks to prevent burning.


  4. Top with your favorite caramel sauce or make your own usingthis recipe.
Notes
- The crust for this recipe may seem a little crumbly, but it will hold together very well after baking.
- If you'd like a more firm cheesecake, add 2-3 tbsp all-purpose flour to the cheesecake filling. As written, it will look a little more jiggly at the end of the baking time, but as you can see in the photos, sets fully when chilled.

Find this link and other great ideas on Way Back Wednesday

Savory Pumpkin Biscuits

This post updated Oct 2015 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! 

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.comI can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures for the Godfather and I – the first being the birth of our daughter, expected in early January.

That brings me to a very IMPORTANT ANNOUNCEMENT: I will be going on maternity leave December 19th and plan to return to work in February. The blog will remain active so I can share pictures, recipes (you didn’t think I could stay out of the kitchen completely did you?), and whatever other little random tidbits. There may even be one or two special guests making an appearance! You have no idea how difficult the thought of going on maternity leave is for me. Those of you who know me personally know that I am entirely too Type A to sit still for long and the thought of not working up until the minute I am in active labor stresses me out a bit! BUT, we will have 6 additional family members coming in to visit for Christmas, and I am realizing I need to be judicious with my energy expenditure towards the end of the pregnancy so I don’t end up on bed rest and Miss A can stay put until her due date (give or take a few days, but preferably not too many as the Godfather’s birthday is also in early January and I’d be happy if they didn’t share a day). 

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.com

I’d also like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure. I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!biscuit dough

Now on to the food! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection. Sometime last spring, I realized that this was meant for a fall blog post because 1. biscuits are best fresh out of the oven, with the tiniest smear of butter or honey, or served alongside farm fresh eggs and 2. it’s a lovely simple recipe that is too good not to share.pumpkin biscuits rolled out

What I like about these biscuits is that they have a nice blend of flavors, the pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!Savory Pumpkin Biscuits by the Goodie Godmother

 Savory pumpkin biscuits are an easy accompaniment to your Thanksgiving meal! Get the recipe on GoodieGodmother.com

Savory Pumpkin Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: about 15 2.5" biscuits
Ingredients
  • 2⅓ cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1.5 teaspoons salt
  • ⅓ tsp chipotle pepper
  • 2 tablespoons packed brown sugar
  • 6 tablespoons cold browned butter
  • 1 cup pumpkin puree
  • ⅓ cup buttermilk
Instructions
  1. Heat oven to 400°F.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly.
  4. If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
  5. Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend.
  6. In a small bowl, combine the pumpkin puree and buttermilk.
  7. In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
  8. Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters.
  9. Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.

 

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