Chicken Alfredo Bake

Well it may come as a surprise to some, but this recipe did not, I repeat, did NOT come from Pinterest. At least that’s not how I got ahold of this recipe. My coworker mentioned that her roommate made this and absolutely loved it, so I texted her and asked for the recipe. The original recipe came from The Plaid & Paisley Kitchen, what a cute sounding kitchen. Anyways, as I was looking to upload and edit the pictures I took on my ‘big’ camera I noticed that the pictures didn’t come out! Super sad, I’m going to have to go and get it fixed, so I must apologize for the state of the picture before hand, this was just one I snapped mid meal with my iPhone.

Chicken Alfredo Bake  The actual dish is to the top right hand corner. If you were wondering what wine I had it was Millanova’s Brandon’s Blend. Millanova is a local Kentucky winery and to be honest it’s my favorite winery, I’ve tried several different wines from them and none has been a disappointment.

Alright now on the the actual recipe:


Chicken Alfredo Bake


1 rotisserie chicken, pull and shred the chicken
3/4 box of your favorite pasta shape
1 jar alfredo sauce
2 cups mozzarella cheese
salt, pepper and garlic, to taste


1. Cook the pasta until al dente. Preheat oven to 350 degrees
2. Shred the chicken and place in a medium size mixing bowl. Sprinkle the chicken with salt, pepper and garlic powder, add 1 cup of mozzarella cheese.
3. Once the pasta is cooked, drain it, and I like to run it under some cool water. Add the pasta to the bowl with the chicken, now pour the jar of alfredo sauce over everything, and toss to coat. When everything is coated place in an 8×8 cooking dish, sprayed with some Pam. Add the second cup of mozzarella cheese on top.
4. Last but not least place in the oven and bake for 30 minutes at 350 degrees. Take out and ENJOY!!

*You can substitute 3 chicken breasts in place of the rotisserie chicken if desired. Make sure to cook the chicken prior to placing in the bowl to mix with the other ingredients.



Spinach Feta Crescent Rolls

Recipe from Claire Bidwell Smith

2 packages of crescent rolls (8 in each)
4 oz feta cheese
4 oz freshly shredded mozzarella cheese
3 oz spinach chopped
1 egg white
1 tsp red pepper flakes
salt and pepper to taste

1. Preheat oven to 350 degrees
2. shred the mozzarella and chop the spinach, mix those with the feta cheese, red pepper flakes, salt and pepper

3. Unroll the crescent rolls and place a heaping spoonful of the cheese and spinach mixture onto the large part of the triangle of the crescent roll and roll them up.

4. After they are all rolled get the white of an egg and using a pastry brush and paint each roll until they are coated with the egg white.

5. Place in oven and bake 15-20 minutes or until golden brown.

Every Monday evening I meet with a group of friends, which is a great place to try out the appetizer recipes that I have found. The possibilities for this concept are endless! I could make mini pizzas, pigs in a crescent (instead of a blanket), even go the sweet route and fill with apples and cinnamon, chocolate, really there are so many things to try out. While explaining what I was making to a friend as I picked her up from the airport I mistakenly said that I would be smashing the egg whites on to the crescent rolls, ha! It may be one of those things where you have to be there to appreciate it, but we were cracking up and I will always think of it whenever I make these rolls. One of the things I would recommend is that if you have the space roll out all the crescent roll and fill them all before you roll them up. Trust me it’s really hard to try and shove spinach and cheese into the side of an already rolled up crescent roll! If you were wondering the ladies approved of this one

All those tomatoes came from one plant!

Harvest time at the office is great, it seems like there are fresh tomatoes every other day! It always surprises me when people plant multiple tomato plants. I feel like one plant can produce a hundred tomatoes a season, if not more! Even with the extremely hot summer we’ve been having the plants are producing plenty. It has only been within the last two or three years I started eating tomatoes outside of them being in salsa or pasta sauce. I’m still not at the level where I could sit down and bit into a tomato like it was an apple, but there is always next year! This recipe from Eating Well is simple, fast, and yummy. I did mix it up a smidgen, the original recipe uses Parmesan cheese and I used mozzarella.

4 Tomatoes, halved
Mozzarella cheese thinly sliced, or shredded
1 tsp chopped oregano
1/4 tsp salt
Freshly ground pepper to taste
4 tsp extra virgin olive oil

1. Preheat oven to 450 degrees
2. Place tomatoes, cut side up on a baking sheet. Top with oregano, salt, pepper then cheese. Drizzle assembled tomatoes with olive oil and bake until tomatoes are tender, about 15 minutes.

In this picture I had both regular tomatoes and some smaller cherry tomatoes. They were all delicious, I like how the small cherry tomatoes could just be popped in my mouth.