lasagna (oven)

lasagna
(makes 1 colossal deep pan or 2 9x13 pans)

1 pound Italian sausage
1 pound ground beef
40 oz spaghetti sauce
12 lasagna noodles
4 tablespoons parsley, chopped
16 oz ricotta cheese
1 egg
12 oz mozzarella cheese (shredded or sliced)
3/4 cup grated Parmesan cheese

1. Preheat oven to 375 (if cooking right away)
2. Brown sausage and ground beef in pan until done.
3. Meanwhile, boil water and cook pasta.
4. Add spaghetti sauce and heat through.
5. Mix parsley, ricotta, and egg until well combined.
6. To assemble, spread 1 1/2 cups meat sauce in bottom of pan.  Arrange 6 noodles on top of meat sauce, and top with half of ricotta mixture. Top with 1/3 mozzarella cheese and 1/3 Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.
7. Spray foil with non-stick spray and cover lasagna.
8. Bake for 30 minutes with foil on and 30 minutes without foil.
9. Cool for 15 minutes before serving.

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chicken kale pasta

Chicken Kale Pasta

2 tablespoons olive oil
2 pounds chicken, cubed
2 cups kale, de-stemmed and chopped
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1-14 oz can fire roasted tomatoes
Cooked pasta

1. Heat oil in pan until hot.
2. Add chicken and sear on one side.
3. Once chicken is cooked, add kale and sautee until tender (about 5 minutes)
4. Add garlic and cook for 1 minute.
5. Add wine and scrap off the browned bits on the bottom of the pan.
6. Add broth and tomatoes.
7. Simmer 10 minutes.
8. Add pasta and stir to coat.  Allow to sit for 5 minutes.
9. Serve with parmesan cheese

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fish with lemon caper sauce

Fish with Lemon Caper Sauce

1/2 cup dry white wine
4 tablespoons olive oil (use butter if making salmon)
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
10-12 oz canned fish (tuna, sardines, salmon, etc)
Cooked pasta
1/2 bunch parsley, minced

1. Heat pan on medium high until hot.
2. Add wine and reduce by half.
3. Add oil, zest, garlic, capers, lemon juice, and fish.  Heat through.
4. Add pasta and parsley. 
5. Stir to coat and allow to sit for 5 minutes.
6. Serve with parmesan cheese.

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wasabi noodles

As I was cleaning out my fridge, I noticed that I had a large bottle of wasabi so I went and searched for some recipes.  I was hesitant to make this recipe since wasabi is very spicy and hot, but we absolutely loved it in this dish.  I used more than I ever would have guessed (3 tablespoons!), but add a little at a time if you are apprehensive.  I don't like my food too spicy, but this was prefect.

{wasabi noodles}

wasabi noodles
from www.shewearsmanyhats.com

makes 4 servings

8 ounce, weight dry noodles (soba, udon or rice)

2 tablespoons sesame seed oil

1 pound beef, cubed

1 pound sugar snap peas (local)

3 tablespoons wasabi
1/4 cup honey (local)
1/4 cup soy sauce
1/4 cup fresh lime or lemon juice
1 tablespoon sesame seeds, toasted

Fresh cucumber, cilantro and green onions, chopped (optional)

1. Cook noodles according to package instructions. 
2. Drain noodles. 
3. Heat sesame seed oil in a pan until hot; add beef and sear on one side.
4. Cook beef until done.  Turn off heat.
5. Add sugar snap peas, wasabi, honey, soy sauce, and citrus juice to meat.  Taste and add more wasabi if desired.
6. While still warm, gently toss with noodles. 
7. Garnish with sesame seeds, cucumber, green onions, and/or cilantro, if desired.
8. Serve.

This dish was originally vegetarian, but The Hubby needs meat.  I would eat this without meat.  Just whisk together the dressing ingredients and add to hot noodles.

Do you like to eat wasabi?
 

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balsamic mushroom pasta

Sometimes, I just don't feel like eating meat.  So when I saw this recipe on Pinterest, I knew I had to try it.  I told my mom I was making her dinner one night, and she loved it!  But really--who doesn't love a quick pasta meal?  

 {balsamic mushroom pasta garnish with parmesan cheese and parsley}

one year ago: zucchini noodles

balsamic mushroom pasta
from girl gone gourmet

makes 2 servings

4 ounces fettuccine pasta
4 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus a few tablespoons for garnish
salt & pepper

1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
2. In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
3. Add in the sliced mushrooms and toss them around to get them coated in the butter. If needed, add an additional tablespoon of butter if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. 
5. Add in the other tablespoon of butter. 
6. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
7. Pour in the cream and Parmesan cheese and stir to combine.
8. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper.
9. Serve with additional Parmesan cheese sprinkled over the top.

If I weren't married, I'd probably eat many more vegetarian meals.  The Hubby has a meat=meal mentality which I don't see changing anytime soon...

How about you?  Do you not feel like meat every now and then?  

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sukiyaki

Working in an environment with so many Japanese, you smell, see and hear about how good this is or how good this other recipe is.  I foresee many Japanese recipes coming over the next few months.  The challenge is to keep the ingredients to items you can buy at Kroger or your local grocery store, but I'm always up for a challenge!

{a co-worker said this is like the Hamburger Helper for Japanese since any vegetables or meat can be used; typically it is made with beef}

one year ago:  spicy sesame honey chicken

sukiyaki
from Tori Avey

makes 4 servings

1 cup beef broth
1/2 cup soy sauce
1/2 cup mirin or sake (use sake for a more savory broth)
4 ounces udon noodles
2 tbsp olive oil
1 pound well-marbled tender beef, cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
1 pint mushrooms, sliced
2 cups mixed vegetables
5 green onions, white and green parts, cut into 2-inch diagonal lengths

1. To make the sauce, mix together the broth, soy sauce, and mirin/sake in a bowl. Taste and adjust seasonings if desired. Set aside.
2. Boil water and cook noodles until done.  Drain and set aside.
3. Meanwhile, in a medium dutch oven or heavy-bottomed pot, heat oil over high heat until it becomes runny and starts to shimmer. Add beef and sear until browned on one side.
4. Add the onion, mushrooms, and vegetables. Stir and cook until just tender, about 4-5 minutes.
5. Add the green onions and stir until they turn bright green, about 30 seconds. 
6. Add the sauce and noodles. 
7. Mix well and bring to a gentle boil over medium heat. 
8. Cook until all the ingredients are heated through and tender. 
9. Serve hot. 

Unlike other Asian cuisines, Japanese cuisine is based on noodles (a sign of long life) which is a bit dangerous for me since I love LOVE noodles.  Luckily, they make their noodles thin, long, and with beans, potatoes, or buckwheat.  In other words, much healthier than straight flour. 

Have you ever had Japanese food?  Did you like it? 

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seared pork chops with spiced tomato sauce

I'm a sucker for an easy weeknight meal, and many other things in life, but definitely an easy weeknight meal!  (Kinda a wordless Wednesday--sorry guys!)

 {seared pork chops with spiced tomato sauce}

 {with Parmesan cheese}

seared pork chops with spiced tomato sauce
from myrecipes.com

makes 4 servings

4 ounces uncooked whole-wheat spaghetti
2 tablespoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
1 tablespoons chopped dried oregano
2-14 oz can diced fire-roasted tomatoes
1 ounce grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. 
3. Sprinkle pork with salt and pepper. 
4. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. 
5. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes or just until vegetables begin to brown. 
6. Add curry powder and coriander; cook 30 seconds, stirring constantly. 
7. Add wine; cook 30 seconds. 
8. Stir in oregano and tomatoes; bring to a simmer. 
9. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. 
10. Cook 10 minutes or until done. 
11. Remove as much sauce as you can, and toss with pasta. 
12. Sprinkle with Parmesan and serve.

The Hubby and I literally fought over these leftovers.  We each took one lunch, but it was a fight to make sure we each had the same amount of sauce and pasta. Do you have any favorite quick weeknight meals?

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chicken tetrazzini

I won't lie--there are some dishes that intimidate me.  Tetrazzini was one of them along with anything "surprise".  I grew up with the dreaded meal in school, and it was never anyone's favorite.  I finally decided to give it a try myself since I found this easy recipe that sounded delicious.  I must say, it didn't disappoint!  I even shared with a self-proclaimed tetrazzini enthusiast at work, and she loved it too!

 {a beautiful casserole if I may say so!}

 {a close up}

chicken tetrazzini
from myrecipes.com

makes 8 servings

10 ounce uncooked linguine
3 tablespoons butter
1/4 cup all-purpose flour
1 cup unsalted chicken stock 
1 (12-ounce) can evaporated low-fat milk
1/2 cup grated Parmesan cheese, divided
2 oz cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion 
1 1/2 tablespoons minced garlic (about 6 cloves)
1 teaspoon dried thyme
1/2 cup dry white wine
1 pound shredded cooked chicken breast
1 cup frozen green peas
Cooking spray 
1/2 cup bread crumbs
1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 375.
2. Cook pasta according to package directions; drain but keep pot for later.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. 
4. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 1/4 cup Parmesan cheese, cream cheese, salt, and pepper.
5. Reheat pasta pot over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, onion, garlic, and thyme; saute until cooked through.  Add wine; cook 1 minute. 
6. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. 
7. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
8. Combine breadcrumbs and remaining Parmesan cheese; sprinkle evenly over pasta. 
9. Bake for 30 minutes or until browned and bubbly. 
10. Top with parsley.
11. Serve and enjoy! 

This casserole is worth the two dirty pans.  Plus, I made this on a Sunday for dinner on Monday, and it was perfection.  The Hubby loved it and asked me to make it again!

How do you feel about tetrazzini?  Will you give it another try if you haven't had it in a while?

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brown butter sweet potato alfredo

I absolutely love sweet potatoes, but I don't eat them very often because The Hubby doesn't like them at all.  I've tried every which way.  So when he has dinner with his friends, I invite my mom over to share in my food indulgences. 

I know this combination of sweet potatoes and brown butter and Alfredo sounds completely ridiculous, but people--it's ridiculously DELICIOUS!  I cooked the sweet potatoes beforehand so this recipe was done in about 30 minutes.

 {Brown Butter Sweet Potato Alfredo}

 {Brown Butter Sweet Potato Alfredo with Parmesan on top}

Brown Butter Sweet Potato Alfredo
from table for two

Makes 4 servings

2 tablespoons unsalted butter
1 pound sweet potato, cubed into 2-inch cubes (KY Proud)
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper (more or less depending on heat preference)
Cooked pasta

1. Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
2. In a large pot over medium heat, add the butter and brown.  Click here for a tutorial.
3. Once the butter is browned, whisk in flour for 30 seconds. 
4. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. 
5. Add the pureed sweet potatoes. 
6. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add more milk to thin it out.
7. Add the cooked pasta to the pot and toss until well-coated.
8. Serve! 

This is a great way to indulge but not over-do it.  You can even make this for lactose-intolerant family members.

So tell me, besides sweet potato casserole at Thanksgiving, do you eat sweet potatoes?  I have a weakness for sweet potato fries and curried ketchup.  Or even baked sweet potatoes with butter and cinnamon!  Okay, so you get I love sweet potatoes!  How do you love yours?

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Pumpkin Bacon Sauce

If you are looking for more of a "grown-up" Halloween dinner, this recipe for pumpkin bacon sauce will not disappoint!

Fall=pumpkin everything. That’s a fact. However pumpkin doesn’t always mean sweets like cookies, cakes, and breads (although I love those too!). Pumpkin works just as well in savory dishes! I always make it a point to make a new savory pumpkin recipe every year, and so far, I’ve never been disappointed. So grab some pumpkin and local bacon and head to the kitchen!

 {Pumpkin Bacon Sauce}

 {Serve the sauce over whatever you prefer be it pasta, rice or steamed veggies like cauliflower!}

 {Want a bite?  Head to the kitchen and get cooking!  This was done in under 30 minutes!}

Two years ago:  Lazy Pizza Dough

Pumpkin Bacon Sauce
adapted from Created by Diane

1/2 pound bacon (local), diced
1/2 medium onion (local), diced
4 cloves garlic (local), minced
12 oz tomato sauce
1 cup pumpkin puree
1 cup broth
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1 cup Greek plain yogurt
Pasta, cooked (rice, steamed cauliflower, etc)

1. Fry bacon until crispy.
2. Turn heat down, and add onions and garlic. 
3. Cook onions and garlic until transparent and fragrant. 
4. Add tomato sauce, pumpkin, broth, nutmeg, and pepper flakes, stirring to combine. 
5. Allow to simmer 10-5 minutes or until thickened. 
6. Turn off heat and add yogurt. 
7. Season to taste with salt and pepper. 
8. Serve over cooked pasta. 

The Hubby loved this! Several co-workers were lucky that I was able to sneak some out of the house! Not a bad word to say about this recipe, and I even brought steamed cauliflower to serve it with at work instead of pasta. Everyone was surprised at how delicious a savory pumpkin recipe can be! Won’t they be even more surprised when I bring a Pumpkin and White Bean Stew for our potluck on Halloween? It’s just as delicious!

Do you use pumpkin for more than just sweets? Comment below with some of your favorite recipes because I am always looking for more ideas (and I don’t think I have all of my pumpkin-eating out of my system)!

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Fettuccine with Sausage Puttanesca Sauce

I love spaghetti; I mean who doesn't?  This puttanesca sauce with the sweetness from the sausage, saltiness from the olives and capers, and spiciness from the wine, feels like a grown-up spaghetti.  We made this three times in the last two months just to be sure, but it's pretty tasty!

 {Fettuccine with Sausage Puttanesca Sauce}

 {The sauce only takes about 30 minutes to make which means easy weeknight meal!}

 {View before I took a bite}

Fettuccine with Sausage Puttanesca Sauce
from Carrie's Experimental Kitchen

Makes 4 servings

2 tablespoons olive oil
5 links Italian sweet sausage, casings removed
1/2 medium onion (local), chopped
2 cloves garlic (local), minced
1-15 oz can fire roasted tomatoes
1-6 oz can kalamata olives (drain weight should be 6 oz)
2 tablespoons capers
1/2 cup dry red wine
1/2 cup chicken broth
6 oz tomato paste
1/4 teaspoon chili flakes
Cooked pasta

1. In a large saute pan, heat oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
2. Add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent.
3. Then add the wine, chicken broth, tomato paste and chili flakes. 
4. Simmer on low for 10-15 minutes.
5. Serve sauce over hot pasta.

Please don's put Parmesan cheese on this, unless you are serving this to children because that will ruin the taste and really make it taste similar to spaghetti.  Because this is not spaghetti so don't confuse your dinner companions. 

PS--This would definitely be on my dinner party list because the sauce can be made a head of time and reheated (we've tested this!).

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Pot Roast Paprikash

I've heard so much about a dish called paprikash, but to be honest, all that paprika scared me.  I took the plunge and made it last week.  This dish is probably one of my favorites of all time!  The paprika gave this dish a bit of a spice, but mostly smokiness which made it seem I smoked this rather than cooked it in a crock-pot!

 {Pot Roast Paprikash}

 {Coat pot roast with paprika--yeah it's a scary amount, but it's okay I promise!}

 {Adding remaining ingredients and cooking}

 {Pot Roast Paprikash top view}

Pot Roast Paprikash
from Better Homes and Gardens

2 pound beef rump roast

2 tablespoons smoked paprika

1-14 1/2 ounce can diced tomatoes, undrained

8 oz beef broth

3 medium onions, halved and cut into 1/2-inch slices

3 large carrots, coarsely chopped

12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips

2 tablespoons cornstarch

8 oz sour cream

1/3 cup snipped parsley 

Buttered noodles

1. Place meat in a 4- to 5-quart slow cooker; sprinkle paprika over beef. 
2. Top with tomatoes, broth, onions, carrots, and sweet peppers.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Stir meat back into cooker. 
5. Remove about 2 cups of liquid from crock-pot and place in a saucepan.  
6. In a small bowl whisk together the 1 oz broth and cornstarch. Stir cornstarch mixture into mixture in saucepan. Cover and cook until thickened. Stir in sour cream. Season to taste with salt and black pepper.
7. Add sauce back into crock-pot and stir to combine.
8. Serve meat mixture over noodles. Sprinkle with parsley.

Have you ever tried something that you weren't too sure about?  Did you end up liking it?  I'd love to hear!

PS--Don't forget to enter the giveaway which ends Sunday!

 

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Summer Pasta

This recipe was not only delicious, but it was also fast and easy!  Originally this recipe was vegetarian, but my hubby has to have meat so I added some chicken at the beginning.  I'd have eaten this without the chicken!  I used ingredients from my local farmer's market (yay!  we finally have tomatoes and all kinds of other produce!).  I got a load of produce from my in-laws over the weekend so the hubby and I are up to our ears in fresh vegetables, not that I'm complaining!

 {Summer Pasta}

 {A one pot meal?  No brainer!}

 {Love that the pasta starch essentially makes its own creamy sauce!}

 {Summer Pasta no garnish}

One year ago:  Garlic and Parmesan Roasted Cauliflower

Summer Pasta
adapted from Barefeet in the Kitchen

Makes 4 servings

2 tablespoons olive oil
1 pound chicken (optional)
1 large onion, chopped
6 cloves garlic, minced
2 cups cherry tomatoes, halved
8 oz pasta (spaghetti, fettuccine, or linguine)
4 cups broth
1/4 teaspoon chili flakes
1/4 teaspoon ground black pepper
1/2 cup fresh basil, chopped
Parmesan cheese (optional)

1. Heat olive oil in a large pot; if using chicken then add it and cook through.
2. Add remaining except basil and cheese to pot.
3. Cook until pasta is al dente; the pasta should let off some starch to make the sauce thick!
4. Add basil right before service.
5. Serve with cheese.

 If you haven't yet, head over to your local farmer's market and take a look around!  I dare you to not walk out of there with something!  It's really cheap too!  I can get produce and flowers for $40 a week (and the flowers last two weeks)!  Have I mentioned lately that I LOVE the farmer's market?

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TexMex Mac and Cheese

I might have a thing for pasta and cheese....  (see here and here).  It's the perfect combination!  What can I say?!  I made this because it has everything you could want in a meal plus you can add more vegetables to make this a stellar recipe!  The hubby LOVED this dish; he said it tastes like Redneck Chili.  Yeah--I said what do you mean?  Apparently, some people add pasta to their chili to stretch it.  I learn something new from him every day, I swear.

 {TexMex Mac and Cheese}

 {Put most of it in the crock-pot to heat while you are gone and add cooked pasta later!}

{TexMex Mac and Cheese before optional toppings}

TexMex Mac and Cheese

Serves 8

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

1 pound lean ground beef (optional--use 2 cans of beans to make this vegetarian)
1 large onion, chopped
16 oz jar salsa (your favorite)
8 oz cream cheese
4 oz canned green chile peppers
1 cup black olives, sliced
15 oz black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
4 cups shredded Mexican blend cheese
8 oz dry macaroni
Optional toppings like cilantro, sour cream, more cheese

1. In a large pan, cook beef and onion until meat is done.
2. Add salsa, cream cheese, chile peppers, olives, black beans, garlic powder, and cumin to the meat mixture.
3. Heat until cream cheese is incorporated.
4. Chill overnight.
5. Turn the crock-pot on low.
6. Add meat mixture to crock-pot; stir in Mexican cheese.
7. Cook on low for 6-8 hours.
8. In the last hour of cooking, cook pasta according to package directions.
9. Add pasta to meat mixture after it has been drained.
10. Stir until pasta is combined with meat mixture.
11. Serve with optional toppings.

I'll be having a crazy week because it's my first month end with my new company!  I hope that your week is great!

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Pasta with Garlicky Broccoli Rabe

This past weekend, I didn't have anything planned for lunch so when I went to the Farmer's Market, I bought pasta from Lexington Pasta and some broccoli rabe from a local farmer to make a recipe I'd been dying to make from smitten kitchen.  I didn't get pictures because my hands were full of flowers and my god-dog that would not listen to me, but I'll be better about it in the future!

 {Pasta with Garlicky Broccoli Rabe}

 {Pasta from Lexington Pasta and broccoli rabe from a local farmer}

 {Heating garlic and pepper flakes}

  {Pasta with Garlicky Broccoli Rabe with cheese}

One year ago:  Chocolate Chip Cookie Dough Frozen Yogurt

Pasta with Garlicky Broccoli Rabe
from smitten kitchen

Makes 4 servings

1 pound pasta, whatever shape you like

1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, minced
1/2 teaspoon red pepper flakes, or more or less to taste
Parmesan cheese

1. Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. 
2. Drain rabe and pasta together and pour into serving bowl. 
3. In the same pot or a tiny one, heat the olive oil with the garlic and pepper flakes over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. 
4. Pour mixture over pasta and toss to evenly coat. 
5. Shower with cheese and eat at once.

If you don't have broccoli rabe, you can definitely substitute spinach for it!  The recipe would be just as delicious!  In fact, I might go try some this weekend!

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Traditional Pasta Salad

It's a common scenario:  I accidentally made extra pasta so I have to do something with it.  I decided to make pasta salad so I rummaged the fridge and came up with this beauty!

When the hubby goes to eat it--"Hmmm, this is actually pretty good" says the hubby.  Geez, can you at least pretend that most of what I make is good? was my response.  He said, "I've never really liked pasta salad, but this is delicious.  And yes, your food is mostly delicious, although sometimes you go a little crazy." 

 {Traditional Pasta Salad}

I also brought this to a family dinner, and everyone loved it too.  In fact, I am pretty sure the hubby stood guard over it to claim what was left to take home.  There wasn't much, but it made him happy.  LOL

 {So colorful!}

One year ago:  Cilantro Lime Chicken

Traditional Pasta Salad

Serves 12

Prep time:  10 minutes
Cook time: 30 minutes
Assembly time: 10 minutes

2 cup dried pasta
1/2 cup green onion, sliced
4 tomatoes, diced
8 oz ham (4 hard-boiled eggs, diced if you want to make this vegetarian)
1 cup mayonnaise
1/4 cup sour cream
2 teaspoon yellow mustard
1 tablespoon sugar
1 tablespoon red wine vinegar
1/2 cup parsley, chopped

1. Cook pasta according to package directions.  When done, throw it ice the pasta to cool it quickly.
2. Mix cooled pasta, onion, tomatoes, and ham/egg until combined.
3. In another bowl, combine the remaining ingredients until combined.
4. Add the mayo mixture to the pasta mixture and mix until well combined.
5. Season to taste with salt and pepper.
6. For best flavors, allow to sit overnight in the fridge, but it can be served immediately.

How do you make your pasta salad?  Do you have more than one recipe?  I'm looking into different combinations, but I love this version as a more traditional pasta salad (hence the name LOL)

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Tuesday Tip: Zucchini Noodles

I try to eat gluten-free, but sometimes, a girl just wants to eat pasta.  I saw the idea of making zucchini noodles on Pinterest, and it intrigued me so I had to try it!

 {Zucchini Noodles}

 {This is a type of zester which can be found at kitchen gadget stores.  If you have a mandolin, that would work too!}

Step 1: Cut zucchini in half lengthwise.

{Raw zucchini noodles}

Step 2:  Drag the zester down the length of the zucchini making long strings of "spaghetti".  If using a mandolin, set the blades to a 1/8 inch by 1/8 inch and run the zucchini along the mandolin.

 {Boiling zucchini noodles}

Step 3:  Boil the zucchini noodles in hot water for 3-5 minutes.  This is just to get the noodles warm.

 {Cooked zucchini noodles}

Step 4:  Drain the zucchini noodles and then plate.

 {I topped mine with homemade spaghetti sauce}

Step 5:  Use like you would regular pasta by adding it to a dish and making sauce or topping it with a sauce that was already made, like spaghetti sauce.

Step 6:  Enjoy!

If you are gluten-free, how else do you satisfy a craving for pasta?  I've tried quinoa pasta, and just plain gluten-free pasta.  I love the idea that this gives you another veggie!  I'd love to hear how you do gluten-free!

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Chicken Romanoff

I acquired a large amount of cottage cheese so I went looking for recipes with cottage cheese in them, and I found this excellent recipe.  I absolutely loved this recipe, but the hubby wasn't too thrilled.  It was the peas--way too many for his taste...  In his defense, I might have just dumped peas in the crock-pot and not measured out the exact 1 cup the recipe called.

 {Chicken Romanoff}

 {Mixing sauce ingredients}

{Cover chicken with sauce}

{Add peas}

Chicken Romanoff
from Betty Crocker

Serves 4

1 package chicken thighs, boneless and skinless
1/2 large onion, chopped
1/8 teaspoon cayenne pepper
12 oz cottage cheese
12 oz sour cream
1/2 cup Parmesan cheese, grated
2 tablespoons all-purpose flour
1 cup frozen peas
Pasta, cooked
Chives or green onions (optional for garnish)

1. Place chicken in the bottom of a crock-pot.
2. Mix onion, pepper, cottage cheese, sour cream, cheese, and flour together in a bowl.
3. Pour cheese mixture over chicken thighs.
4. Cook on low for 6-8 hours or until chicken is done.
5. Add peas and cook until heated through, about 45 minutes.
6. Serve over pasta with chives as garnish.

Sorry about my recent absence....  Without going into detail or living in the past, let's just say that I am glad last week is over!  I am looking forward to this week and what it has to bring!

Have a great week!

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Sweet and Spicy Tuna Pasta

This is another recipe the hubby said was "okay", and then he ate it all between dinner that night and his lunch the next day.  I loved this recipe mainly because I made it in less than 30 minutes including cooking the pasta, and I loved the contrast of the spiciness of the pepper flakes and the sweetness of the tarragon.  If you have never tried tarragon, it has a sweet slight licorice taste.

{Sweet and Spicy Tuna Pasta}

{Playing with ingredients for pictures, and trying to quiet my guilt for eating pasta by eating veggie pasta (hence the colors)}

{Add cooked pasta and Parmesan cheese to tuna}

{Sweet and Spicy Tuna Pasta before additional cheese love}

Sweet and Spicy Tuna Pasta
adapted from allrecipes

Makes 4 servings

10 oz tuna packed in olive oil
3 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 teaspoons dried tarragon
1/4 teaspoon ground black pepper
2-6 oz cans tomato paste
1/2 teaspoon Worcestershire
1/2 cup water
1/2 cup chicken broth
2/3 cup Parmesan cheese
Pasta, cooked
Parmesan cheese, optional for garnish

1. Place tuna in a hot skillet and cook until oil sizzles.
2. Add garlic, oregano, pepper flakes, tarragon, and black pepper.  Cook for 1 minute.
3. Add tomato paste, Worcestershire, water, and broth.
4. Cook for 10 minutes or until heated through.
5. Add Parmesan cheese and stir until melted.
6. Add pasta and stir to combine.
7. Add salt to taste.
8. Serve with additional Parmesan cheese on top.

Have you ever tried tarragon before?  I never did until I was in culinary school.  I'd love to hear if you have!

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Grown-Up Mac and Cheese

I hope that everyone had a fantastic Christmas!  I know I did!  We made some wonderful memories, and I got to make a Christmas goose!  Most of my family loved it.  I would definitely make and eat it again!  Anyway, on to today's post!

Not that I need an excuse to make plain mac and cheese, but when you add bacon, veggies, Dijon, and thyme, you get something a little more grown-up and worthy of making a few nights a month without guilt.

 

{Grown-Up Mac and Cheese}

 

{Crisping the bacon}

 

{Creating the sauce}

 

{Adding broccoli and steam for a few minutes}

 

{Add cooked pasta to absorb some sauce}

 

{Add the cheese!}

One year ago:  German Breakfast Bread

Grown-Up Mac and Cheese

Serves 4

1 pound bacon, cut into chunks
1/2 onion, diced
4 cloves garlic, minced
1 can evaporated milk
1 teaspoon dried thyme
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
2 cups veggies (any that go great with cheese like cauliflower or broccoli)
2 cups shredded cheese (your choice!)
8 oz pasta, cooked (your choice!)

1. Cook bacon in a skillet on high until crispy.
2. Add onion and garlic and cook until translucent.
3. Add milk, thyme, mustard, and Worcestershire, stirring until combined.
4. Allow to simmer for about 10 minutes or reduced by 1/4.
5. Add veggies and cover for another 10 minutes.
6. Add cheese and stir to melt.  Season to taste with salt and pepper.
7. Add pasta and stir to combine.
8. Serve.

Do you add anything to your mac and cheese either because you love it that way or to make it more wholesome and nutritious?

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