This dish was so easy to make and it tasted like something you'd get at Olive Garden. It takes little time to make and is very yummy...with a little zip to it!
Creamy Pasta and Sausage From The 'Hood magazine
1 lb sausage, casings removed (or bulk sausage)
4 c dry penne pasta
2 to 3 garlic cloves, minced
28 oz can Italian plum tomatoes, drained and chopped
1 1/2 c. half and half
1/8 tsp red pepper flakes
salt and pepper to taste
grated Parmesan cheese
Brown the sausage in a large skillet over medium heat. Stir in the garlic during the last minute. Meanwhile, cook the pasta according to directions on the box. Drain the pasta and set aside. Turn the heat down to medium/low. Add the tomatoes, half and half and red pepper flakes and salt and pepper to the skillet. Add the pasta and stir until thoroughly mixed and heated through.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Saturday, March 5, 2011
Wednesday, January 5, 2011
Pepperoni Pizza Casserole
I actually happened to have all these ingredients on hand and decided to try Pepperoni Pizza Casserole for dinner last night. It was so good! We really like pizza in this house and this was a different take on regular pizza, using noodles for the "crust". It makes a good amount so we had lots of leftovers for lunch today. It smells like pizza, kind of looks like pizza and tastes like pizza. What a great comfort food!
Pepperoni Pizza Casserole From Sparks from the Fire
1 1/2 lbs ground beef or bulk sausage
1 medium onion, chopped
1/2 green pepper, chopped
1 1/2 tsp salt
1/4 tsp pepper
1/2 lb mozzarella cheese, shredded
1/4 lb pepperoni, sliced
8 oz. mushrooms and juice
4-6 oz noodles, cooked
10 1/4 oz can pizza sauce
1 can tomato soup
1/2 can of water
Heat oven to 375 degrees. Brown meat; drain. Add onion, salt, pepper and mushrooms. Simmer 3 min. Combine pizza sauce, tomato soup, water and green pepper in separate bowl. Put 1/2 the noodles on the bottom of a greased 2 qt casserole dish. Top with 1/2 the sauce mixture, then 1/2 the meat mixture and half the cheese. Put a layer of pepperoni on top of cheese; repeat layers. Bake for 45 minutes.
Pepperoni Pizza Casserole From Sparks from the Fire
1 1/2 lbs ground beef or bulk sausage
1 medium onion, chopped
1/2 green pepper, chopped
1 1/2 tsp salt
1/4 tsp pepper
1/2 lb mozzarella cheese, shredded
1/4 lb pepperoni, sliced
8 oz. mushrooms and juice
4-6 oz noodles, cooked
10 1/4 oz can pizza sauce
1 can tomato soup
1/2 can of water
Heat oven to 375 degrees. Brown meat; drain. Add onion, salt, pepper and mushrooms. Simmer 3 min. Combine pizza sauce, tomato soup, water and green pepper in separate bowl. Put 1/2 the noodles on the bottom of a greased 2 qt casserole dish. Top with 1/2 the sauce mixture, then 1/2 the meat mixture and half the cheese. Put a layer of pepperoni on top of cheese; repeat layers. Bake for 45 minutes.
Thursday, November 4, 2010
Cannellini 'n' Onion Linguine
Yeah for meatless Monday! Actually, we do sometimes (often) eat meat on Monday's too, but I just happened to make the meatless pasta dish this last Monday and we really enjoyed it. It was something very different, but very tasty. It was pretty simple to make too with most of the ingredients probably on hand already.
Cannellini 'n' Onion Linguine From Healthy Cooking
2 medium onions halved and thinly sliced
1 T butter
1 T olive oil
1/4 cup white wine or vegetable broth
1 tsp brown sugar
10 oz uncooked linguine (I used spaghetti)
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
1 cup vegetable broth (or chicken)
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp pepper
6 T shredded Parmesan cheese
In a large nonstick skillet over medium-low heat, cook onions in butter and oil until tender. Add wine or broth and brown sugar; cook 5 minutes longer. Meanwhile, cook linguine according to package directions. Add the beans, broth, garlic, basil and pepper to the onions; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain linguine; toss with onion mixture. Sprinkle each serving with Parmesan cheese.
Cannellini 'n' Onion Linguine From Healthy Cooking
2 medium onions halved and thinly sliced
1 T butter
1 T olive oil
1/4 cup white wine or vegetable broth
1 tsp brown sugar
10 oz uncooked linguine (I used spaghetti)
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
1 cup vegetable broth (or chicken)
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp pepper
6 T shredded Parmesan cheese
In a large nonstick skillet over medium-low heat, cook onions in butter and oil until tender. Add wine or broth and brown sugar; cook 5 minutes longer. Meanwhile, cook linguine according to package directions. Add the beans, broth, garlic, basil and pepper to the onions; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain linguine; toss with onion mixture. Sprinkle each serving with Parmesan cheese.
Friday, July 23, 2010
Roasted Vegetable Pasta Primavera
This was so tasty! What a yummy dish to use up whatever fresh veggies you might have on hand from your garden, the farmers market or the grocery store. Try different veggies than the ones in the ingredients. I didn't put in any carrots or tomatoes, but added some green beans which roasted up really nicely too. This is a wonderful summer meal!
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Wednesday, April 28, 2010
Cowboy Spaghetti
I love cookbooks and even though I have at least 30 of them, I found a Rachel Ray cookbook at a rummage the other day and couldn't resist buying it. It's my first Rachel Ray cookbook, though I have made some of her recipes before from her magazine and website. This pasta recipe was so easy to put together Sunday night when I was feeling kind of lazy. It was something different from regular spaghetti and didn't take much time at all. The little bit of bacon in it made it even extra special :)
Cowboy Spaghetti From Rachel Ray Express Lane Meals
1 pound spaghetti
1 T olive oil
3 slices smoky bacon, chopped
1 pound ground beef
1 medium onion, chopped
3-4 garlic cloves, chopped
2 tsp hot sauce
1 T Worcestershire sauce
1 14 oz can chopped or crushed fire-roasted tomatoes
1 8 oz can tomato sauce
8 oz shredded cheddar cheese
4 scallions, trimmed, chopped (I omitted since I didn't have these)
Cook spaghetti until al dente in a big pot of salted water. Drain.
Heat a deep skillet over medium-high heat. Add the olive oil and bacon. Brown and crisp the bacon for 5 minutes and remove with slotted spoon to paper-towel lined plate. Drain of some of the excess fat, leaving just enough to coat the bottom of the pan. Add the beef and crumble it as it browns. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.
Add the hot spaghetti to the meat and sauce and combine. Adjust the seasonings and serve up the pasta in shallow bowls. Sprinkle shredded cheese and scallions over and serve.
Cowboy Spaghetti From Rachel Ray Express Lane Meals
1 pound spaghetti
1 T olive oil
3 slices smoky bacon, chopped
1 pound ground beef
1 medium onion, chopped
3-4 garlic cloves, chopped
2 tsp hot sauce
1 T Worcestershire sauce
1 14 oz can chopped or crushed fire-roasted tomatoes
1 8 oz can tomato sauce
8 oz shredded cheddar cheese
4 scallions, trimmed, chopped (I omitted since I didn't have these)
Cook spaghetti until al dente in a big pot of salted water. Drain.
Heat a deep skillet over medium-high heat. Add the olive oil and bacon. Brown and crisp the bacon for 5 minutes and remove with slotted spoon to paper-towel lined plate. Drain of some of the excess fat, leaving just enough to coat the bottom of the pan. Add the beef and crumble it as it browns. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.
Add the hot spaghetti to the meat and sauce and combine. Adjust the seasonings and serve up the pasta in shallow bowls. Sprinkle shredded cheese and scallions over and serve.
Thursday, January 7, 2010
Company Mac and Cheese
Today was not a great day. I did enjoy the fact that I took off work today and was home all day, but the reason for my day off was that we had another blizzard out here. My husband is overseas for about the last month and won't be home for another month and this is one of the worst winters we've had in SD in like 50 years. Last winter I think we had maybe 5" of snow in December and this year we had like 25". Now, not only do we have the snow we also have winds blowing at 30 mph and a terrible cold front heading through. Our high today was zero degrees and tomorrow it is supposed to be -7 degrees. I just love winter! So, the weather was getting me down a bit today (luckily I have great neighbors that have been helping with snow removal) and I thought what better to pick me up than some good old comfort food in the form of macaroni and cheese, homemade of course. This recipe is really quite easy to make and is so yummy! It definitely did the trick!
Company Mac and Cheese From Taste of Home
7 oz macaroni
6 T butter, divided
3 T flour
2 cups milk
1 pkg (8 oz) cream cheese, cubed
2 cups shredded cheddar cheese
2 tsp spicy brown mustard
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
Cook macaroni according to package directions. Meanwhile, melt 4 T butter in large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat. Transfer to a 3 qt greased baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown.
Company Mac and Cheese From Taste of Home
7 oz macaroni
6 T butter, divided
3 T flour
2 cups milk
1 pkg (8 oz) cream cheese, cubed
2 cups shredded cheddar cheese
2 tsp spicy brown mustard
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
Cook macaroni according to package directions. Meanwhile, melt 4 T butter in large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat. Transfer to a 3 qt greased baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown.
Thursday, November 19, 2009
Pumpkin Sausage Pasta
I survived the 60 mile walk without any injury and barely any soreness in the days after. Yeah! It was an amazing experience and I look forward to doing it again in the future. For now, I'm back home and trying to get settled back in. We've had a busy week with our car in the shop but I've still managed to make some yummy and not too time consuming meals for dinner. This one would have been pretty quick to make if I used regular canned pumpkin, but off course I usually like to do most from scratch and roasted the pumpkin while cooking the sausage and boiling the pasta. Here's to multitasking! This recipe sounds kind of odd, but it was really good. The hubby even really enjoyed it!
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Thursday, October 15, 2009
Chicken Tetrazzini
Yesterday was my husband and I 3rd wedding anniversary. I can't believe how quickly 3 years goes by. I'm so fortunate that I have such a wonderful, loving husband!
I decided to make dinner at home since I can make a delicious meal for a fraction of the cost of going out to eat. I really like to cook and dinner came together rather quickly since I planned the night before what it would be. We enjoyed this chicken tetrazzini recipe with garlic bread made from some of the leftover french bread I baked the day before, snow peas (picked from our garden and frozen a few months ago) sauteed in a butter garlic sauce and peanut butter pies with yummy chocolate that I picked up at the bakery. We had a great dinner and a great anniversary!
Chicken Tetrazzini From Better Homes and Gardens New Cookbook
8 oz dried spaghetti or linguine
2 cups sliced fresh mushrooms
1/2 cup sliced green onion or regular onion
2 T butter or margarine
1/4 cup flour
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/2 tsp salt
1 1/4 cups chicken broth
1 1/4 cups half and half (can substitute cream or milk)
2 cups chopped cooked chicken or turkey
2 T dry sherry (optional)
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted (I chopped mine up and did not toast)
2 T snipped fresh parsley
Cook spaghetti according to package directions; drain. Meanwhile, in a large saucepan cook mushrooms and onion in hot butter over medium heat until tender. Stir in flour, pepper, salt and nutmeg. Add broth and half and half all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry and half of the cheese. Gently stir in spaghetti. Transfer pasta mixture to a 2 quart rectangle baking dish. Sprinkle with remaining cheese and almonds. Bake, uncovered, in a 350 degree oven for 15 minutes. Sprinkle with parsley before serving.
I decided to make dinner at home since I can make a delicious meal for a fraction of the cost of going out to eat. I really like to cook and dinner came together rather quickly since I planned the night before what it would be. We enjoyed this chicken tetrazzini recipe with garlic bread made from some of the leftover french bread I baked the day before, snow peas (picked from our garden and frozen a few months ago) sauteed in a butter garlic sauce and peanut butter pies with yummy chocolate that I picked up at the bakery. We had a great dinner and a great anniversary!
Chicken Tetrazzini From Better Homes and Gardens New Cookbook
8 oz dried spaghetti or linguine
2 cups sliced fresh mushrooms
1/2 cup sliced green onion or regular onion
2 T butter or margarine
1/4 cup flour
1/8 tsp black pepper
1/8 tsp ground nutmeg
1/2 tsp salt
1 1/4 cups chicken broth
1 1/4 cups half and half (can substitute cream or milk)
2 cups chopped cooked chicken or turkey
2 T dry sherry (optional)
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted (I chopped mine up and did not toast)
2 T snipped fresh parsley
Cook spaghetti according to package directions; drain. Meanwhile, in a large saucepan cook mushrooms and onion in hot butter over medium heat until tender. Stir in flour, pepper, salt and nutmeg. Add broth and half and half all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry and half of the cheese. Gently stir in spaghetti. Transfer pasta mixture to a 2 quart rectangle baking dish. Sprinkle with remaining cheese and almonds. Bake, uncovered, in a 350 degree oven for 15 minutes. Sprinkle with parsley before serving.
Saturday, October 10, 2009
Easy Macaroni and Cheese
I woke up to snow on the ground this morning. October 10th and snow!! This is going to be one LONG winter.
As the weather cools off and the leaves change colors and fall to the ground, it makes me drawn to warm stews, casseroles, crock pot meals-foods that cook and simmer for an hour or more. It makes me feel warmer and it makes our house smell yummy with the aroma of dinner permeating the air.
I enjoy macaroni and cheese, made from scratch. I don't remember the last time I bought a box of mac and cheese at the store because I have found so many good from scratch recipes for it. Granted if you want dinner ready in 10-15 minutes you're out of luck, but if you want a hot, delicious casserole that's cheesy and filling, try this recipe. You won't be disappointed.
Easy Macaroni and Cheese From Midwest Living
1/4 cup butter
2 1/2 cup dried elbow macaroni
1 cup cubed cooked ham (optional, but delicious)
2 cups shredded sharp cheddar cheese or cubed American cheese (8 oz)
3 T flour
1/2 tsp salt
1/8 tsp ground pepper
4 cups milk
In a 2 to 3 quart saucepan, melt butter over medium heat. Pour 2 T of the butter into a 2 to 2 1/2 qt casserole or baking dish. Add dried macaroni; stir to coat with butter. Add ham if you like. Stir in cheese.
For sauce: Stir flour, salt and black pepper into the remaining 2 T butter in saucepan. Stir in milk. Cook and stir over medium heat until thickened and bubbly (mine didn't thicken up too much, but it turned out great anyway). Cook and stir for 1 minute more. Pour sauce over macaroni mixture.
Bake, covered, in a 325 degree oven 1 hour or until macaroni is tender and coated with sauce. Stir, let stand 10 minutes before serving.
As the weather cools off and the leaves change colors and fall to the ground, it makes me drawn to warm stews, casseroles, crock pot meals-foods that cook and simmer for an hour or more. It makes me feel warmer and it makes our house smell yummy with the aroma of dinner permeating the air.
I enjoy macaroni and cheese, made from scratch. I don't remember the last time I bought a box of mac and cheese at the store because I have found so many good from scratch recipes for it. Granted if you want dinner ready in 10-15 minutes you're out of luck, but if you want a hot, delicious casserole that's cheesy and filling, try this recipe. You won't be disappointed.
Easy Macaroni and Cheese From Midwest Living
1/4 cup butter
2 1/2 cup dried elbow macaroni
1 cup cubed cooked ham (optional, but delicious)
2 cups shredded sharp cheddar cheese or cubed American cheese (8 oz)
3 T flour
1/2 tsp salt
1/8 tsp ground pepper
4 cups milk
In a 2 to 3 quart saucepan, melt butter over medium heat. Pour 2 T of the butter into a 2 to 2 1/2 qt casserole or baking dish. Add dried macaroni; stir to coat with butter. Add ham if you like. Stir in cheese.
For sauce: Stir flour, salt and black pepper into the remaining 2 T butter in saucepan. Stir in milk. Cook and stir over medium heat until thickened and bubbly (mine didn't thicken up too much, but it turned out great anyway). Cook and stir for 1 minute more. Pour sauce over macaroni mixture.
Bake, covered, in a 325 degree oven 1 hour or until macaroni is tender and coated with sauce. Stir, let stand 10 minutes before serving.
Thursday, September 17, 2009
Penne Arrabbiata
I didn't have a lot of time to put dinner together tonight since I was working on making homemade wine. I ordered some grapes from Ace Hardware in town and I got 5 pounds of Frontenac grapes from a local winery. I found this recipe online and decided to give it a try. I'll tell you how it turns out in a few weeks!
After all the wine making I didn't have a lot of time to put dinner together so I pulled out this recipe that I had been wanting to make for a while. It looked relatively quick and simple. It turned out Delicious! I enjoyed using our home grown tomatoes for the sauce too.
Penne Arrabbiata From Grandma's Recipe File
3 medium garlic cloves, divided
3 T olive oil, divided
2 T tomato paste
1 can (28 oz) whole tomatoes in juice, chopped (I used about 8 medium size fresh tomatoes, chopped)
1 bay leaf
1 T fresh parsley, chopped
1 T fresh basil, chopped
1/2 tsp red pepper flakes
1/4 cup white wine
1 tsp salt
1 lb penne, cooked
Freshly grated Parmesan cheese
Chop 1 garlic clove. Heat 1 T oil in a 3 quart saucepan over medium heat. Add chopped garlic and cook 30 seconds. Add tomato paste and cook, stirring, 2 minutes. Add tomatoes in juice and bay leaf; simmer 30 minutes.
Meanwhile, thinly slice remaining 2 garlic cloves. Heat 1 T oil in a 12" skillet over medium heat. Add garlic and cook until just beginning to turn pale golden, 30 seconds. Add parsley, basil and red pepper flakes; cook 30 seconds. Add wine and boil 30 seconds. Stir into tomato sauce and salt; simmer 4 to 5 minutes.
Toss sauce with hot pasta in a large serving bowl. Drizzle pasta with remaining 1 T oil. Serve with cheese and garnish with parsley and basil.
After all the wine making I didn't have a lot of time to put dinner together so I pulled out this recipe that I had been wanting to make for a while. It looked relatively quick and simple. It turned out Delicious! I enjoyed using our home grown tomatoes for the sauce too.
Penne Arrabbiata From Grandma's Recipe File
3 medium garlic cloves, divided
3 T olive oil, divided
2 T tomato paste
1 can (28 oz) whole tomatoes in juice, chopped (I used about 8 medium size fresh tomatoes, chopped)
1 bay leaf
1 T fresh parsley, chopped
1 T fresh basil, chopped
1/2 tsp red pepper flakes
1/4 cup white wine
1 tsp salt
1 lb penne, cooked
Freshly grated Parmesan cheese
Chop 1 garlic clove. Heat 1 T oil in a 3 quart saucepan over medium heat. Add chopped garlic and cook 30 seconds. Add tomato paste and cook, stirring, 2 minutes. Add tomatoes in juice and bay leaf; simmer 30 minutes.
Meanwhile, thinly slice remaining 2 garlic cloves. Heat 1 T oil in a 12" skillet over medium heat. Add garlic and cook until just beginning to turn pale golden, 30 seconds. Add parsley, basil and red pepper flakes; cook 30 seconds. Add wine and boil 30 seconds. Stir into tomato sauce and salt; simmer 4 to 5 minutes.
Toss sauce with hot pasta in a large serving bowl. Drizzle pasta with remaining 1 T oil. Serve with cheese and garnish with parsley and basil.
Monday, August 24, 2009
Bacon and Tomato Linguine
Here is another awesome recipe from Cooking for a Cure cookbook, from the same woman who submitted the Easy Taco Casserole. This was really easy to put together and my husband just loved it! It's a nice way to use some of the fresh tomatoes from the garden too.
Bacon and Tomato Linguine
1/2 lb. bacon, diced
2 T chopped green onions
2 tsp minced garlic
1 c. diced tomatoes
1 tsp salt
2 tsp dried basil
pepper to taste
Parmesan cheese (optional)
Linguine pasta (or any other pasta you prefer, I used angel hair)
Brown bacon, set aside. Saute green onion and garlic in bacon drippings for 1 minute (I drained some of the fat off first). Stir in tomatoes, basil, salt and pepper. Simmer 5 minutes. Cook pasta 8 -10 minutes, toss with sauce and sprinkle with Parmesan if desired.
Bacon and Tomato Linguine
1/2 lb. bacon, diced
2 T chopped green onions
2 tsp minced garlic
1 c. diced tomatoes
1 tsp salt
2 tsp dried basil
pepper to taste
Parmesan cheese (optional)
Linguine pasta (or any other pasta you prefer, I used angel hair)
Brown bacon, set aside. Saute green onion and garlic in bacon drippings for 1 minute (I drained some of the fat off first). Stir in tomatoes, basil, salt and pepper. Simmer 5 minutes. Cook pasta 8 -10 minutes, toss with sauce and sprinkle with Parmesan if desired.
Saturday, August 8, 2009
Ginger Peanut Pasta Salad
I continue to harvest delicious veggies from my garden every night. My snow peas are finally dwindling down, but I'm thankful that I picked many peas from the small row that I planted. With veggies galore coming from my garden I hesitate to buy any at the store and timing was just about perfect for all the ingredients to this salad. I've made it before in the middle of the winter and it was yummy, but this time it was much better since it contained numerous veggies fresh from our backyard.
Ginger Peanut Pasta Salad
8 oz pasta, cooked
pea pods
cucumber
2 medium carrots, shredded
1 yellow pepper
1 red pepper (I substituted a purple pepper for the yellow and red as mine are not ripe yet)
1 green pepper
green onions
3 T. snipped fresh cilantro
1/3 c. chopped peanuts (I didn't have these and substituted peanut butter for this. I added it to the dressing ingredients.)
1/4 c. oil (sesame and olive oil mix works well)
3 T. rice vinegar
2 T. sugar
2 T. soy sauce
1 tsp grated ginger root
Chop the veggies into bite size pieces as desired. Mix all the veggies with the pasta, including the cilantro and peanuts. Mix together the oil, vinegar, sugar, soy sauce and ginger root. Include peanut butter if using. Whisk together until combined. Add to the veggie/pasta mix. This can be chilled up to 3 days.
Ginger Peanut Pasta Salad
8 oz pasta, cooked
pea pods
cucumber
2 medium carrots, shredded
1 yellow pepper
1 red pepper (I substituted a purple pepper for the yellow and red as mine are not ripe yet)
1 green pepper
green onions
3 T. snipped fresh cilantro
1/3 c. chopped peanuts (I didn't have these and substituted peanut butter for this. I added it to the dressing ingredients.)
1/4 c. oil (sesame and olive oil mix works well)
3 T. rice vinegar
2 T. sugar
2 T. soy sauce
1 tsp grated ginger root
Chop the veggies into bite size pieces as desired. Mix all the veggies with the pasta, including the cilantro and peanuts. Mix together the oil, vinegar, sugar, soy sauce and ginger root. Include peanut butter if using. Whisk together until combined. Add to the veggie/pasta mix. This can be chilled up to 3 days.
Sunday, August 2, 2009
Jalapeno Popper Mac 'n' Cheese
There is a good-sized garden where I work and they always sell excess produce that they don't use in the kitchen. I doubt they use any of the jalapenos in the food for the nursing home residents though, so maybe they just sell all the peppers to the staff that they produce :) Anyway, they had some jalapeno peppers available a couple of weeks ago (my plants are just starting to produce this last week) so I picked up about 3 dozen for $2. Not bad. I happened to find this recipe in my latest Rachael Ray magazine and thought it sounded delish. It was!
Jalapeno Popper Mac 'n' Cheese From Everyday with Rachael Ray
salt and pepper
1 lb hollow, ridged corkscrew pasta, such as cavatappi (I used elbow macaroni)
extra virgin olive oil (EVOO)
3 jalapeno chiles, seeded and thinly sliced
2 serrano chiles, seeded and thinly sliced (I didn't have these and used an extra jalapeno)
2 cloves of garlic, chopped
1 1/2 cups whole milk (I substituted skim)
8 ounces cream cheese
2 T dried minced onion
2 cups shredded monterey jack or cheddar cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat a drizzle of EVOO over medium heat. Add the peppers and garlic and cook until tender, about 5 minutes. Add to the pasta.
Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the cheese; season with salt and pepper.
Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Jalapeno Popper Mac 'n' Cheese From Everyday with Rachael Ray
salt and pepper
1 lb hollow, ridged corkscrew pasta, such as cavatappi (I used elbow macaroni)
extra virgin olive oil (EVOO)
3 jalapeno chiles, seeded and thinly sliced
2 serrano chiles, seeded and thinly sliced (I didn't have these and used an extra jalapeno)
2 cloves of garlic, chopped
1 1/2 cups whole milk (I substituted skim)
8 ounces cream cheese
2 T dried minced onion
2 cups shredded monterey jack or cheddar cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat a drizzle of EVOO over medium heat. Add the peppers and garlic and cook until tender, about 5 minutes. Add to the pasta.
Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the cheese; season with salt and pepper.
Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Wednesday, July 29, 2009
Disappearing Zucchini Orzo
Here is another delicious recipe from Animal, Vegetable, Miracle by Barbara Kingsolver. Go here for more information on the above book.
My zucchini plants are finally starting to produce. I don't know why they're so far behind this year, but my plants were dying down at this time last year, after getting about 50 pounds of zucchini. This year, I've just gotten a dozen or so small ones but there are many more blossoms so I'm hoping they keep coming!
Ryan loves orzo pasta for some reason and I had some fresh zucchini from the garden so I thought this would be perfect for dinner the other night. In fact, I've been waiting for fresh garden zucchini to try this and it turned out great. Ryan said leftovers for lunch were really good too!
Disappearing Zucchini Orzo
3/4 lb. pkg orzo pasta
1 chopped onion, garlic to taste
3 large zucchini
olive oil for saute
thyme
oregano
1/4 cup grated parmesan or any hard yellow cheese
Bring 6 cups of water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes. Drain. Use a cheese grater to shred zucchini, saute briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
My zucchini plants are finally starting to produce. I don't know why they're so far behind this year, but my plants were dying down at this time last year, after getting about 50 pounds of zucchini. This year, I've just gotten a dozen or so small ones but there are many more blossoms so I'm hoping they keep coming!
Ryan loves orzo pasta for some reason and I had some fresh zucchini from the garden so I thought this would be perfect for dinner the other night. In fact, I've been waiting for fresh garden zucchini to try this and it turned out great. Ryan said leftovers for lunch were really good too!
Disappearing Zucchini Orzo
3/4 lb. pkg orzo pasta
1 chopped onion, garlic to taste
3 large zucchini
olive oil for saute
thyme
oregano
1/4 cup grated parmesan or any hard yellow cheese
Bring 6 cups of water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes. Drain. Use a cheese grater to shred zucchini, saute briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.
Wednesday, June 10, 2009
Fancy Cheesy Mac with Chorizo
My sister was visiting the last few days and I made this recipe one night for dinner. I've never eaten much chorizo, but knowing it's a spicy mexican sausage, I knew I'd love it. It was so yummy with the cheesy macaroni dish. The original name of the recipe is Fancy Manchego Mac with Chorizo but I did not have Manchego cheese. Use it if you got it, otherwise cheddar worked great.
Fancy Cheesy Mac with Chorizo From Rachael Ray
salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos. Drain the pasta, toss with the sauce and top with the chorizo and parsley. Delish!
Fancy Cheesy Mac with Chorizo From Rachael Ray
salt and pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
1/2 pound raw chorizo sausage, casing discarded, chopped
3 T butter
2 shallots, chopped
3 to 4 cloves garlic, finely chopped
3 T flour
1/3 cup dry sherry
1 cup chicken broth
1 cup milk
2 cups shredded manchego or cheddar cheese
2 cups frozen peas, thawed
1/4 cup chopped jarred pimiento peppers (omitted)
1/2 cup coarsely chopped flat-leaf parsley (omitted)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate. In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos. Drain the pasta, toss with the sauce and top with the chorizo and parsley. Delish!
Sunday, May 17, 2009
Kalamata Lemon Chicken
I know I've been posting a lot of baking recipes lately. I've been just kind of throwing stuff together that I have, making up my own dinners and not really following any recipe. Tonight I found this recipe, had most of the ingredients on hand and thought I'd share this yummy dish with everyone.
Kalamata Lemon Chicken From Better Homes and Gardens
1 to 1 1/4 pounds skinless, boneless chicken thighs (I substituted chicken breasts)
1 T olive oil
2/3 cup dried orzo pasta
1/2 cup drained, pitted kalamata olives
1 14 oz can chicken broth
1/2 of lemon, cut into wedges or chunks (I omited since I didn't have this)
1 T lemon juice
1 tsp dried Greek seasoning (use a combo of Italian seasonings and oregano)
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a skillet, brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt and pepper. Transfer mixture to a 2 qt rectangular baking dish. Bake, covered, in a 400 degree oven about 35 minutes or until chicken is tender and no longer pink (180 degrees).
Kalamata Lemon Chicken From Better Homes and Gardens
1 to 1 1/4 pounds skinless, boneless chicken thighs (I substituted chicken breasts)
1 T olive oil
2/3 cup dried orzo pasta
1/2 cup drained, pitted kalamata olives
1 14 oz can chicken broth
1/2 of lemon, cut into wedges or chunks (I omited since I didn't have this)
1 T lemon juice
1 tsp dried Greek seasoning (use a combo of Italian seasonings and oregano)
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a skillet, brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt and pepper. Transfer mixture to a 2 qt rectangular baking dish. Bake, covered, in a 400 degree oven about 35 minutes or until chicken is tender and no longer pink (180 degrees).
Monday, May 11, 2009
Shiitake Mushroom Pasta
I found a new favorite cookbook: Simply in Season. It has great recipes to use the seasonal fruits and vegetables that are starting to ripen. This is a great way to utilize the local produce from roadside stands and farmers markets, not to mention your own backyard! I found this recipe and we really enjoyed it! It's kind of like stroganoff without the meat and it's delicious!
Shiitake Mushroom Pasta From Simply in Season
3 T butter
2 1/2 cups shiitake or other mushrooms, chopped
1 cup onion, minced
1 tsp salt
7 T dry sherry or broth
2 T flour
1 large clove garlic, minced
pepper to taste
2/3 cup water or broth
1 cup sour cream or plain yogurt
Melt butter in frypan over medium heat. Add mushrooms, onion and salt. Cook uncovered for 10 minutes. Stir in sherry, then turn heat to low and slowly sprinkle in flour. Keep stirring for a minute or two after all the flour is in. Add garlic and pepper and continue to cook and stir over low heat 5-10 minutes. Stir water or broth and sour cream into sauce, mixing well until it is completely incorporated and heater throughout. Serve over hot cooked pasta and top with freshly grated Parmesan cheese.
Shiitake Mushroom Pasta From Simply in Season
3 T butter
2 1/2 cups shiitake or other mushrooms, chopped
1 cup onion, minced
1 tsp salt
7 T dry sherry or broth
2 T flour
1 large clove garlic, minced
pepper to taste
2/3 cup water or broth
1 cup sour cream or plain yogurt
Melt butter in frypan over medium heat. Add mushrooms, onion and salt. Cook uncovered for 10 minutes. Stir in sherry, then turn heat to low and slowly sprinkle in flour. Keep stirring for a minute or two after all the flour is in. Add garlic and pepper and continue to cook and stir over low heat 5-10 minutes. Stir water or broth and sour cream into sauce, mixing well until it is completely incorporated and heater throughout. Serve over hot cooked pasta and top with freshly grated Parmesan cheese.
Wednesday, February 25, 2009
Sausage Macaroni Casserole
This is another recipe from my grandma's collection. It had a great combination of sausage and cheese sauce mixed with the noodles. Yum! Definitely a great recipe on a cool day.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
Monday, February 23, 2009
Seasoned Couscous
We love couscous! I was so excited when I found couscous in the bulk foods section at the store tonight. We really like it, but it seems difficult to find just plain. I filled a bag about a third full and was excited to bring my treat home. If you've never had it before, it is actually a small pasta, tinier than rice. It cooks up so fast and with different seasonings it can be pretty versatile. I needed to make something quick and this is what I found on Taste of Home website.
Seasoned Couscous
2 cups water
1 T butter
1 T dried parsley
2 tsp chicken boullion granules
1/2 tsp dry minced onion
1/2 tsp dried basil
1/4 tsp pepper
1/8 tsp garlic powder
10 oz couscous
Mix everything but the couscous in a quart size saucepan. Bring to a boil. Add couscous, cover and remove from heat. Let sit for 5 minutes. Remove lid, fluff couscous and enjoy! It's that easy!
Seasoned Couscous
2 cups water
1 T butter
1 T dried parsley
2 tsp chicken boullion granules
1/2 tsp dry minced onion
1/2 tsp dried basil
1/4 tsp pepper
1/8 tsp garlic powder
10 oz couscous
Mix everything but the couscous in a quart size saucepan. Bring to a boil. Add couscous, cover and remove from heat. Let sit for 5 minutes. Remove lid, fluff couscous and enjoy! It's that easy!
Thursday, February 5, 2009
Spaghetti Pizza Casserole
We tend to have homemade pizza about every week or two and this week we tried pizza a little different. This spaghetti casserole was a cinch to put together and baked up so tasty. You could cut back on the cheese a bit if you want to lighten it up some. I added some red pepper to the meat as it cooked. You could add onion, green peppers or mushrooms as well.
Spaghetti Pizza Casserole
7 oz pkg spaghetti cooked and drained
1 pound hamburger, cooked and drained
2 eggs
1/2 cup milk
salt and pepper to taste
4 oz pkg cheddar cheese
1/2 to 1 tsp oregano
32 oz jar Prego spaghetti sauce
16 oz pkg shredded mozzarella cheese, divided in half
Place spaghetti in lightly greased 9x13" pan. Combine eggs, milk, salt and pepper; pour mixture over spaghetti. Layer on cheddar cheese, 1/2 the mozzarella cheese, hamburger, oregano, sauce and remaining mozzarella cheese. Bake at 350 for 45 to 60 minutes, covered. If using tin foil, spray lightly. Allow to rest 5 minutes before eating.
Spaghetti Pizza Casserole
7 oz pkg spaghetti cooked and drained
1 pound hamburger, cooked and drained
2 eggs
1/2 cup milk
salt and pepper to taste
4 oz pkg cheddar cheese
1/2 to 1 tsp oregano
32 oz jar Prego spaghetti sauce
16 oz pkg shredded mozzarella cheese, divided in half
Place spaghetti in lightly greased 9x13" pan. Combine eggs, milk, salt and pepper; pour mixture over spaghetti. Layer on cheddar cheese, 1/2 the mozzarella cheese, hamburger, oregano, sauce and remaining mozzarella cheese. Bake at 350 for 45 to 60 minutes, covered. If using tin foil, spray lightly. Allow to rest 5 minutes before eating.
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