Mr. Prof designer home

I love a good chicken and pasta dish. This Chicken Florentine Pasta from Ali over at Sparks from the Kitchen sounded like a great weeknight meal.


After reading the ingredient list I decided to add a pint of roasted grape tomatoes since they needed to be used up and I knew the flavors would go well together. This was a delicious, creamy pasta with great bursts of flavor from the tomatoes.

Chicken Florentine Pasta
Slightly adapted from Sparks from the Kitchen

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
1 tablespoon butter
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
1 lb uncooked capellini
2 tablespoons canola oil
3 tablespoons flour
2 tablespoons chopped fresh garlic
1 cup whole milk
1 cup fat-free, lower-sodium chicken broth
3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
1 bag baby spinach leaves

Preheat oven to 400 degrees. Toss tomatoes with oil, salt and pepper on a baking sheet. Roast for 30 minutes, or until tomatoes start to burst. Remove from the oven, allow to cool slightly, then mash with a potato masher to make it easier to remove the skin (optional).

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over medium-high heat and melt butter. Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.

Cook the pasta according to package directions. Drain well; keep warm.

In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened.

Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta, tomatoes, and chicken; toss to combine. Serve sprinkled with remaining parmesan.

I have to say, I'm really starting to get into this whole vegetarian thing. Don't get me wrong, we aren't giving up meat entirely but I'm finding that I don't really miss it. We are eating mostly vegetarian meals during the week and tofu has become my new go-to. Not only is it cheap ($1.69 per block at my store), it's a blank canvas. I'm so happy my friend Mary Ellen has a variety of tofu recipes on her blog like this one for Tofu Parm with Spinach and Mushrooms. Otherwise I'd be stuck with stir-fries and that would get really old, really fast.

SP was a little skeptical of how healthy this is since I shallow-fried the tofu cubes in oil, but I figure the benefits of the tofu, mushrooms, spinach and homemade sauce helps to balance it out. Man, SP makes an incredible Sunday sauce, let me tell you. He simmered it all day and the house smelled amazing. I need to get him in the kitchen more often. This was a filling, delicious, flavorful meal that I can't wait to make it again. Even Baby Girl chowed down on the tofu (she skipped the spinach and mushrooms, oh well).

Tofu Parm with Spinach and Mushrooms
As seen on Mary Ellen's Cooking Creations

2 blocks extra firm tofu, pressed and drained
Canola oil
2 eggs, beaten with 2 tablespoons water
1 cup bread crumbs
1/2 teaspoon each - salt, pepper, garlic powder, oregano, onion powder, red pepper flakes
2 cups marinara
1 cup shredded mozzarella cheese
1 bag baby spinach
12 ounces chopped fresh mushrooms

Cut the pressed and drained tofu into 24 squares (each block into 12 squares). Heat enough oil to coat the bottom of a non-stick saute pan over medium heat. Add egg and water to one pie plate, breadcrumbs and seasonings to another. Dip tofu in egg, then coat in bread crumbs. Add tofu to the pan and fry until golden-brown, about 2 minutes per side. Transfer to a plate lined with paper towels.

Pour half of the sauce in the bottom of a 9 x 13" baking dish. Add tofu in a single layer, and top each piece with a bit of sauce and cheese.

Clean out the pan and add a touch more oil. Saute mushrooms 4-5 minutes. Sprinkle over tofu in baking dish. Saute the spinach until wilted. Spread over the tofu. Top everything with more cheese. Bake at 375 for 20 minutes until cheese melts.

I have a food confession. Until I made this recipe I had never cooked tofu. I'd eaten it a handful of times, mainly when my vegetarian aunt visits and we get Chinese food to share. I was missing out.

I've mentioned several times that I'm trying to cook healthier meals, but lately we've been tossing around the idea of going mostly vegetarian. We won't cut out all meat, but we've decided to make a concerted effort to eat meat less often, maybe twice a week. This goes for everything from red meat to chicken.

Enter the humble tofu. All I really know about tofu is that it tastes like whatever you cook it in. I've had my eye on this Chili Lime Tofu with Rice and Spinach for awhile now, so when it was submitted for the last recipe swap I knew I had to make it. As luck would have it, I was given Stefanie's blog for this swap and the stars aligned. Stefanie really enjoyed the dish and Heather, the blogger that gave the recipe to Stefanie, loves it so much so that she puts it on her weekly menu every other week. That's a serious recommendation, so I figured what better recipe to try for my first tofu experience.


We loved this. Absolutely loved it. SP said if this is the kind of stuff he needs to be eating to stay healthy it wouldn't be as hard as he thought. The flavors from the sauce were outstanding. I doubled the sauce and I'm glad I did. There wouldn't have been nearly enough otherwise. The crispy tofu was delicious, although we decided I needed to cut the slices thicker. The thinner pieces were too chewy while the thicker ones were just right.

I also had a minor mishap with the tofu due to my own ignorance of how to prepare it. I started slicing the tofu, marveling at the amount of water that was coming out of the brick and wondering how it was going to get crispy in the skillet. Then I reread the directions and realized I needed to press and drain it. A quick Google search led me to instructions. I've added the steps to the ingredient list below for other tofu novices.

Chili Lime Tofu with Rice and Spinach
As seen on Kickin It in the Kitch, originally from Hezzi-D’s Books and Cooks

1 cup jasmine, basmati or white rice
1 1/2 cups water
1/2 teaspoon salt
2 limes
1 teaspoon nutmeg
2 tablespoons sugar
6 tablespoons soy sauce
2 teaspoons garlic chili pepper sauce
4 cloves garlic, minced
1 package extra-firm tofu
2 cups fresh spinach
1 tablespoon sesame oil
2 garlic cloves, minced

In a medium sized saucepan combine the rice, water, salt, zest of 1 lime, and nutmeg. Cook according to the package directions.

In a small bowl combine the sugar, soy sauce, garlic chili pepper sauce, garlic cloves, and juice of both limes. Mix well and set aside.

Unwrap the tofu. Place on a plate lined with 4 paper towels. Cover with 4 more paper towels and weigh down with a plate or skillet topped with heavy cans. Allow to press and drain for 30 minutes - 1 hour. Once drained, slice the tofu into 4 slices lengthwise. Cut each rectangle in half then each square into two triangles. Spray a skillet with cooking spray and cook the tofu for 10 minutes on each side or until it is golden brown.

Lower the heat and pour the chili lime sauce over top of the tofu. The sauce will bubble up, reduce, and form a glaze. Watch carefully so the glaze doesn't become too thick. Remove from heat once the sauce is at your desired consistency.

In a medium pan sauté the spinach, sesame oil, and garlic. Cook for 5 minutes or until the spinach is wilted but still green. Serve the rice topped with spinach with the tofu on top.

I recently discovered that I love the flavors of Ranch dressing. The herbs in the dressing add a great kick to anything I've added it to. SP was skeptical about this one, but after one bite he was hooked.


This recipe is very, very loosely based on a recipe for Chicken Bacon Ranch Pasta that I printed out a long time ago. When I went to the blog the printout says it came from the recipe was very different, so I consider it more of an inspiration then anything else. I have to admit, I'm excited that I actually came up with a recipe on my own. I very rarely do that.



Ranch Pasta with Bacon, Spinach and Tomatoes
A Taste of Home Cooking Original

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
Olive oil
4 garlic cloves minced
2 cups heavy cream
1 bag baby spinach
1 can diced tomatoes, undrained
1/2 lb bacon, cooked and crumbled
1 lb short cut pasta, cooked according to package directions
Grated Parmesan or Pecorino cheese

Combine first 6 ingredients (through dried thyme) in a bowl and mix together. This is your Ranch seasoning. You can also use a packet of pre-made dried seasoning.

Heat 2 tablespoons oil in skillet large enough to hold the pasta over medium-high heat. Add garlic and saute for 2 minutes. Add heavy cream and bring to a boil. Lower the heat to a simmer and add Ranch seasoning, spinach and tomatoes. Cook until the spinach wilts. Add pasta and cooked bacon and toss to combine. Add grated cheese and taste for seasoning.

Want to see what other pasta dishes were made during the swap? Here is the link to the Pasta Recipe Swap Roundup.

Another week, another recipe swap. I'm enjoying these swaps so much, partly because I get to try new things and branch out from my comfort zone, but also because I like knowing that one or two meals a week are decided for me.

This week's cooking board swap theme was pasta. I'm in charge of this swap, which means I get to see all the recipes that are submitted. Since pasta is one of my favorite meals, I was really excited to see all the recipes. I got this one for Bacon, Spinach and Goat Cheese Pasta, which was actually a recipe Melissa got for a previous swap and liked so much she passed it on.


I was a little worried that SP wouldn't be a fan since he prefers pasta with a substantial sauce, but he loved it. I only made one change, which was to add a can of diced tomatoes. After reading the ingredient list I was worried it might be a little heavy and tomatoes always seem to lighten and brighten up a dish.

Bacon, Spinach and Goat Cheese Pasta

1 lb short-cut pasta
8 slices thick center cut bacon
1 bag baby spinach
1 15-oz can diced tomatoes, with juice
4 oz soft goat cheese, crumbled
1 tablespoon olive oil
1 teaspoon lemon zest
1 pinch crushed red pepper
salt and pepper

Cook pasta according to directions on the box. Drain, reserving 1 cup cooking water, and return to pot.

While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop.

Add spinach and diced tomatoes with juice to pasta and cover for 5 minutes to allow spinach to wilt. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted, thinning with pasta cooking water as needed. Add bacon and toss. Add salt and pepper to taste.

Sometimes I see a recipe in a magazine and it sounds so delicious I can almost taste it. Saucy Garlic Chicken was one of those dishes.


I made the sauce over the weekend so all I had to do was cook the chicken, assemble the dish and bake. I loved the combination of the roasted garlic sauce, the spinach and the fresh tomato. Since I prefer bite-size pieces of chicken, next time I'll cut up the chicken breasts and mix it with the sauce.

Saucy Garlic Chicken
Taste of Home Magazine

4 whole garlic bulbs
2 tablespoons olive oil, divided
1 package (9 ounces) fresh baby spinach
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups 2% milk
2 1/2 cups grated Parmesan cheese, divided
1/8 teaspoon nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

Meanwhile, place spinach in a greased 13-in. x 9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.

In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.

Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.

I really love this recipe for Spinach Salad with Warm Bacon Dressing:


It has such gorgeous colors, is simple to make and always tastes amazing. I served the salad with a Hamburger Helper Beef Stroganoff:


... to which I added fresh mushrooms and diced onion.

Spinach Salad with Warm Bacon Dressing
Alton Brown

1 bag baby spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Hard boil the eggs - place eggs in a pot of cold water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes then put eggs in a bowl filled with cold water and ice. Allow to cool, then peel and cut into 4 wedges.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

I had planned to make this meal during the week but it actually ended up being our Valentine's Day dinner - Creamy Pasta with Mushrooms:


... and Warm Spinach Salad:


The gorgonzola in the pasta was intense, a little too intense for our liking. This time I actually used a combination of mushrooms (since SP loves them so much) - shitakke, oyster and button mushrooms. This salad is one of our favorites. You really can't go wrong with spinach slightly wilted with bacon dressing, eggs, bacon bits and red onion. There was barely any leftover for lunches the next day.