Creamy Garlic Pasta

I saw this on Pinterest (original link is here) and thought it looked like a good dish to try.  Quick and easy to put together, it's a recipe I'd make again.

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Garlic Roast Chicken with Rosemary and Lemon

The boyfriend found this recipe one night (on foodnetwork.com) and we've made it a few times since then. It's always a winner. Tonight was the first time I've made it, and it was still good! There's not an over amount of fussing with it, the garlic just gets crushed and the rosemary stripped off the stem. No minute chopping and mincing involved. Which is always a plus.


Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Rich and Spicy Bi-Saucy Lasagna Roll-Ups

This is one of my very favorite variations on a traditional Lasagna. The roll-ups create individual perfect portions that are removed easily with a serving spatula without the typical mess of the 1st piece of lasagna cut from the pan.

Ingredients:
8-10 Ruffled Lasagna Noodles (cooked to al dente, and I prefer Barilla)
8 Oz Container Ricotta Cheese (I prefer Whole Milk but you can use skim or low fat)
1 egg beaten
4-6 heaping tablespoons of Prepared Pesto (I use Wegman's from the olive bar and drain off most of the olive oil)
1 Jar Garlic Alfredo Sauce (or make your own)
1 Jar Roasted Garlic Red Spaghetti Sauce (or make your own)
1 link or 1/4 lb HOT Italian Sausage (remove casing if link)
1 lb ground beef
16 oz package Mozzarella Cheese

To Prepare:
Boil noodles per package instructions and cool in bowl of cold water
In a medium skillet heat a small amount of EVOO
Add Italian Sausage and ground beef to skillet and cook thoroughly
While meat is cooking mix the Ricotta, Pesto, 1/2 package of mozzarella and beaten eggs in a medium mixing bowl.
Drain meat on Paper towels and place in bowl
Drain noodles and lay flat on paper towels.
In the bottom of a 9X12 rectangular glass baking dish pour 1/2 jar of Red Sauce and spread evenly.
On a flat surface lay out your noodles (I do them 2 at a time)
Spoon Alfredo Sauce onto each noodle from end to end and edge to edge.
Spoon Meat onto each noodle end to end down the middle.
Spoon Ricotta Mixture onto each noodle end to end and edge to edge.
Fold the noodle in thirds inward onto itself.
Place the roll-up into the baking dish.
When all roll-ups are in the baking dish (mine holds 8 roll-ups) Cover with remaining Red Sauce.
If you like your Lasagna extra saucy use 2 jars of red sauce.
Cover with Aluminum foil and Bake for 45 minutes at 350 degrees
Remove Aluminum foil - drizzle remaining alfredo sauce over top and cover with remaining mozzarella cheese. Bake additional 10-15 minutes or until cheese is bubbly and beginning to brown.
Remove and allow to cool for ~10 minutes before serving.
I will add a pic the next time I make it.