Chicken Fajita Pasta

We are on our own for the next few weeks as Mr. Delectable is playing army.  No disasters yet, but it has just been 24 hours.  Give me some time.  I made this dish a few days before he left.  Awhile back I had made an enchilada pasta that was delicious.  He like this one better.  The pasta choice was part of it, but he really enjoyed this dish.  And so did I and all the kids for that matter. 

This pasta was one I got in my head and had to make.  Like immediately.  It gave me my Mexican food fix, but with my Italian heritage working it's way in.  Gotta represent, ya know?  I looked on the web, as I had a specific idea in my head.  The pioneer woman and her never ending great recipes had one that I could readily adapt to my ideas.  If you want to see the step by step, how I cooked my chicken and pepper/onion mixture, click on the link.  I didn't add the tomatoes until the end, because I wanted the fresh raw tomato taste.  Warm, but raw.

Let me advise here...  do not skip the lime zest with the chicken.  It brightens the flavor and just melds so well... like peanut butter and jelly, chocolate and peanut butter, whipped cream and strawberries.... you get the message, right?   Like uber yum.  My son exclaimed (and I do say, it was an exclaimation!) "MMMM, MMM!  This chicken is so good and juicy!".  Yeah.  Good stuff.

CHICKEN FAJITA PASTA 

inspired by: thepioneerwoman

INGREDIENTS:

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• zest of one lime (save lime for end)
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound whole grain linguini
• 2 Tablespoons Olive Oil
• 3 Tablespoons Butter
• 1 whole yellow Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1 Large sweet Onion, Sliced
• 3 cloves Garlic, Minced
• 2 vine ripened Tomatoes, Diced
• 1 TBSP flour
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1/2 cup Heavy Cream
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
•  4 TBSP Chopped Fresh Cilantro, or to taste

Garnish: 

• avocado
• cheddar cheese
• light sour cream (Greek yogurt did not work for substitute here)

DIRECTIONS:

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice, and lime zest over chicken pieces. Toss around to coat. Chill for 20 minutes while you chop veggies.
Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet (iron skillet works great!) over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 2-3 minutes, depending on size of chicken cubes. Flip to the other side and cook an additional 2-3 minutes. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken (adding oil and butter if needed). Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions.. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 4-5 minutes, stirring gently and trying to get the vegetables as dark/black as possible. Add garlic and cook for an additional 30 seconds. Remove all vegetables from the pan.
Add 1 TBSP butter to the pan and 1 TBSP flour. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze and whisking in flour butter mixture. Reduce heat to medium-low,  and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, and/or salt to taste. 
Finally, add chicken and vegetables to sauce, to include the diced tomatoes, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh cilantro, fresh squeeze of lime juice, sour cream, cheese, avocado and chow down!

Veggie Lasagna Roll-Ups

I have been so uninspired lately.  I have several recipes to blog, but I am just preoccupied with life, and was with overwhelmed with the plague in my house, to get to actually blogging them.  I will try to do better.  Been a very unproductive summer so far.  *sigh*  I know, you don't really care to read my gripes.

Soooooo, ever have a recipe and you have swooned over the idea of it, but just never gotten around to making it?  Yeah, this was one of those.  My aunt gave it to me when I got married over 13 years ago (I know, I am a procrastinator. . . and I'm old!) and it always looked great, but I just never got to it.  Loser. Me, not my aunt.  This was an original recipe of hers, and I adjusted it a bit to my tastes...  like lots of garlic.  I also tweaked the veggies to my liking.

These babies were great!  I ate only one (trying to behave), but my 6 year old ate 3!  I could have joined him, if I had his metabolism.  Super creamy cheese and packed full of flavor.  These are so versatile too.  I could see using broccoli, or chopped mushrooms, or my aunt uses black olives.  Don't like a veggie I used?  Trade it out.  Also, I substituted out some lowfat cottage cheese for some ricotta to save some fat and calories, but you can do all ricotta if you so choose.  To me, recipes are open to interpretation!

Not gonna lie.  These are a little time consuming.  Between cooking the pasta and preparing the veggies and cheese.  I puttered around and could have had them done a lot sooner.  But I was lazy and out of practice.
Anyway, get inspired and make these.  You will love them!


VEGGIE LASAGNA ROLL-UPS
Recipe adapted from: my Aunt Laurie

INGREDIENTS:

• 1 box lasagna noodle (I like whole wheat), cooked (2 minutes less than called for)
• 8 oz. ricotta cheese
• 8 oz. cottage cheese
• 8-16 oz. mozzarella cheese
• 1/2 cup Parmesan Cheese
• 1/2 cup(ish) Italian bread crumbs
• sprinkle of fresh or dries basil (to taste)
• 1-2 TBSP olive oil
• salt and pepper
• 1 onion, diced
• 4 cloves garlic
• 1/2 can artichoke hearts, drained and diced
• 1/2 cup roasted red peppers (can use fresh and add with onion)
• 1/2 cup diced sun-dried tomatoes (drained if using oil packed)
• 3-4 cups fresh spinach, roughly chopped
• 1/2 cup diced zucchini
• jar favorite spaghetti sauce

DIRECTIONS:

Cook pasta very al dente (not cooked through), so it will bend and roll, but not cooked through.
Coat with some oil or lay out on foil or wax paper so it won't stick together. Set aside until cool enough to handle.  Meanwhile, mix ricotta, cottage cheese, 8 oz. mozzarella (2 cups), Parmesan, and Italian bread crumbs.

all the glorious veggies!

In a large skillet over med-high heat, add olive oil and diced onions (and fresh red pepper if you are using that instead of roasted variety).  Season with salt and pepper.  Cook for about 5-7 minutes until tender and starting to brown.  Add zucchini, and stir up.  Cook 2-3 minutes.  Garlic and cook another 2-3 minutes.  Add spinach and cook until wilted.  Add artichoke hearts, roasted red peppers and sun-dried tomatoes.  Stir, remove from heat and set aside to cool some.  After it has cooled a bit, add it to the cheese mixture.
Preheat oven to 350.  Pour half the sauce in the bottom of a pan.  Spoon 1/2-3/4 cup of the cheese and veggie mixture onto a noodle and smear it over the length of the noodle.  Roll it and place it in the pan.  Repeat until cheese mixture or noodles are gone.  Top each one with a spoonful of sauce.  If desired, top with some mozzarella cheese.
Bake for 25-30 minutes, until sauce is bubbling and cheese is melted and toasty.  Serve with bread and a  salad.

Creamy Garlic Veggie Pasta

  This meal was so delicious.  I saw a recipe on pinterest and then saw a cream sauce and adapted them both to fit my needs.  I say "needs" because I needed this dish.  I had to have it... and when I read the recipe and was disappointed, I had to make it into what I was craving.  Seeds on pasta?  Yes.  Bizzare? Uh-huh.  But that is just kinda who I am.  Deal with it! 

  My kids all loved this and so did Mr. Delectable.  And even though the sauce is super rich tasting, it is WAY lighter than normal alfredo sauce.  "Creamy" does not have to equal scary and bad for you.  Don't skip the sunflower seeds!  They add a nice crunch and interest to this dish.   

CREAMY GARLIC VEGGIE PASTA

INGREDIENTS:

• 16 oz. of Whole Wheat Penne Pasta 
• 2 tbsp. olive oil, divided
• 2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 TSBP McCormick Crusting Blend (Italian herb and cheese)
• 1/2 c. Onion, diced
• 2 cloves Garlic, minced
• 1 yellow or red Bell Pepper, long thin slices 
• 1 c. Grape tomatoes
• Sunflower seeds (lightly toasted in oven or pan)

DIRECTIONS:

Cook your pasta.  Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides, adding the crusting blend when about half way through cooking. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions and bell peppers for 2 min. Add in the garlic and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus), cooking until desired firmness, saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. Now its time for the sauce!

FOR THE SAUCE:

INGREDIENTS:

• 2 TSBP butter
• 3 garlic cloves
• 1 1/2 TBSP flour
• 2/3 cup milk (I  used skim)
• 1 cup evaporated milk (not condensed!!)
• 2/3ish cup parmesan cheese
• salt and pepper
• dash of nutmeg

DIRECTIONS:

Heat butter over skillet.  Add the garlic and let cook for 30 seconds.  Add the flour and cook for another 30 seconds.  Add the milk and evaporated milk and cook over med low heat until thickened.   Reduce heat to low, and add cheese, salt, pepper and fresh grated nutmeg.  Cook until cheese is melted.  

Pour over veggies and stir.  Top with toasted sunflower seeds and more Parmesan cheese. 

Pasta with Aspagus Cream Sauce and Roasted Asparagus

So, I have been going to the gym for like an hour and a half 5 days a week for the last few weeks.  Seeing how I am working my tush off, I am trying not to undo all that hard work with my dinner.  I have always been pretty conscientious about what I make for dinner and try to do healthy. 

I bought an obscene amount of asparagus at Sam's the other day.  It was starting to wilt, so I knew I had to use it tonight.  Had this brain child and am so glad I did.  This pasta was so creamy and really delicious.  I wanted a creamy sauce, but didn't want the guilt.  After trying this method, I will be trying it with all sorts of veggies.

PASTA WITH ASPARAGUS CREAM SAUCE AND ROASTED ASPARAGUS

INGREDIENTS:

for the sauce:

• 2-3 pounds of asparagus (stems, keep spears for roasting)
• 1/2 cup milk (or chicken broth)
•  1 TBSP flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder (not salt) or 2 cloves garlic
• 4 TBSP pesto
• juice from 1 lemon
• 1/3 cup Parmesan cheese

For pasta:

• olive oil
• 1 clove garlic
• 1 TBSP Italian bread crumbs
• 1 cup grape tomatoes
• 1 lb. cooked pasta
• Pasta water or milk to thin sauce
• Parmesan cheese for topping

DIRECTIONS:

Preheat oven to 425.  Put on water for pasta (salt it well) and a pan for steam the asparagus stems.  Clean asparagus and cut of the spears and place the spears on a baking sheet.   Cut off the other end stalky part (I see where it breaks naturally and cut the rest about that length.)
For the sauce:  Discard stalky ends and place the other stems in steam basket.  Steam for about 15 minutes, or until very tender and no longer bright green.  Place stems in blender with milk, flour, pesto, onion powder and garlic powder and lemon juice.  Puree until smooth.   Place in pan and heat over low.  Add Parmesan cheese just before right about when pasta is cooked.

 While the stems are steaming, drizzle the spears on the baking sheet with a drizzle of olive oil, some salt and pepper and one clove of fresh garlic.  Toss and place in preheated oven for 10-12 minutes.  Remove from oven (cook pasta here). Sprinkle spears with bread crumbs. Add tomatoes to baking sheet (drizzle with oil, salt and pepper them) and return to oven for 5 more minutes.
Dump pasta and sauce together and stir.  Add veggies and stir until combined.   Sprinkle with  some more Parmesan cheese.

Chicken Enchilada Pasta

I love carbs.  My feeble, narrow-mind cannot grasp how someone could do any kind of diet that made one give up carbs.  I simply could not.   And gluten-free...  I admire all those out there who eat gluten free. I just don't think I could.  I mean, perhaps if a doctor told me I would die if I ate them.  Maybe, just maybe, I could then.  But no guarantees.

I saw this on pinterest, and a friend of mine who has a fab food blog also made a version of this.  I must say...  it is a-mazing.  A little spicy, but doable for a sensitive palette like mine and my kids.  The flavors were robust and just plain good. I even munched on the leftovers cold. 

CHICKEN ENCHILADA PASTA

adapted from: pearls-handcuffs-happyhour

INGREDIENTS:

• 2-3 chicken breasts, cooked & shredded (I did beer crock pot chicken)*
• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1 {4 oz.} can diced green chiles
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 {10 oz.} cans red enchilada sauce
• 2 cups shredded cheese {I used cheddar & smoked gouda}
• 1 cup light sour cream
• Penne pasta (I use Barilla plus or whole wheat)

Optional toppings:

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream (I used fat free Greek plain yogurt)

DIRECTIONS:

*Place chicken in crock pot (I did 4 breasts, used 2 for this and 2 for quesadillas a few days later).  Add 1 cup dark beer and 2 TSBP taco seasoning taco-seasoning for 4 hours on high or 6 hours on low {or shred your rotisserie}.  
Chop the veggies.  Place 2 TBSP olive oil in a large skillet.  Add onion and the red pepper and cook about 3-5 minutes.  Add garlic and cook for another 3-5 minutes. 

Add green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.  Boil pasta according to package directions here.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle.  Add chicken.   Let warm over low until it is all warm throughout.

Drain pasta and mix with sauce.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Creamy Chicken Picatta Pasta

 

So, I got sick of screaming at my kids  to leave  me alone when I am trying to exercise, and joined the YMCA.  I do feel a bit guilty dropping 4 kids in there at once.  For more than one reason.  First, I could barely leave my kids in nursery for church.  Separation anxiety.  Mine.  Part of the reason I homeschool.  Also, I did some quick calculations...  and per hour I am paying next to nothing for the child care.  I have done 2 classes per day since Tuesday...  last night, while changing for bed, I almost had to ask for help getting my shirt off because I could barely lift my arms to get it off.  Then I thought about it and thought my husband might think I was feeling frisky.  Nope.  I suffered through and did it myself.  Maybe tonight I will just sleep in my clothes.  Changing clothes for bed is overrated.

 To the food.  I saw a recipe on Pinterest for this type of dish and it looked so good.  I live all things lemon, and I had some lemons I had zested for baking.   Although the other dish looked great, it called for grilling the chicken.  It is too hard to grill and do all the other moving parts while on my own.  And most nights, I am cooking solo.  So, I whipped up my own version.  This was a fairly quick and tasty dish.  Loved that I can pair it with pasta. 

 

CREAMY CHICKEN PICATTA PASTA

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper 
• 1/2 cup flour
• 1 1/2 tablespoons butter
• 4-5 cloves minced garlic
• 2 shallots diced
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 2 lemons, juiced 
• zest of one lemon
• 1/2-3/4 cup cream  (I eyeballed it)
• 3 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup basil, chopped
• 1 pound pasta, cooked to al dente 
• Parmesan cheese
• 1/2 cups reserved pasta water, or chicken broth (to thin)

DIRECTIONS:

Take 1/2 cup of flour and season with salt and pepper.  Heat a large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil.  Let the oil get hot while you toss the chicken pieces in the 1/2 cup of flour and the chicken to the pan.  Cook chicken until lightly golden all over, about 8-10 minutes.  sprinkle with zest, stir and remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots for about 2-3 minutes, until shallots begin to soften. Add 2 TBSP flour, whisk and cook 2 minutes. Whisk in wine and lemon juice. Stir in capers and parsley. When the sauce begins to bubble, add cream remaining 1/2 tablespoon of butter.   Add chicken back to the pan and heat through, 2-3 minutes. Toss hot pasta with chicken and sauce, adding broth or pasta liquid to thin sauce.  Add handful of Parmesan cheese, stir and serve. Top with more cheese.

Homemade Macaroni and Cheese

I think everyone has a go to mac & cheese recipe. This is mine.  It is creamy and has layers of flavor that give it a little interest.   This is one dish that we all agree on, it is poundable.  And don't eat too much, because it could add pounds. ;-)
I won't babble on this post... not a whole lot to say honestly (I know.  And yes, I am feeling just fine..).  Good eats. 


HOMEMADE MACARONI AND CHEESE

INGREDIENTS:

• 1 lb. elbow macaroni, whole wheat or barilla plus
• 2 cups milk
• 3 TBSP butter, divided
• 2-3 TBSP flour
• 1 sweet onion, diced and caramelized (or 1/2 tsp onion powder)
• olive oil for cooking onion 
• 1/4 tsp nutmeg
• 1/2 tsp dry mustard
• 1/4 tsp paprika
• 1/2 tsp salt
• fresh ground pepper
• 1 cup diced velvetta (I know, it is nasty, but it makes it creamy)
• 3 cups shredded sharp cheddar (Cabot white is wonderful in this)
• 1/2 cup Italian breadcrumbs

DIRECTIONS:

Preheat oven to 350.  Cook pasta al dente, or with a bit of bite.  Meanwhile, in a large skillet or saucepan, over medium high heat, cook onion until soft, browned and sweet. Push onion to side of pan.  Add 2 TBSP butter to pan.  Add flour to make a roux.  Cook for 30 seconds to a minute.  Slowly add 1/2 the milk, whisking as you add it.  Whisk to remove lumps and add remaining milk.  Reduce heat to med/ med-low.  Add spices.  Cook for about 5 minutes, until slightly thickens.  Add velvetta and mix until melted.  Add shredded cheese and mix until melted and smooth.  Spray a casserole dish or 9x13 with cooking spray.  Place cooked pasta in dish.  Pour cheese sauce over and mix to cover pasta evenly with cheese sauce.  In a small pan, melt butter and mix with breadcrumbs.  Sprinkle breadcrumbs over the top of the macaroni.  Bake for 30 minutes, until bubbly and breadcrumbs are toasted.

Creamy Chicken Marsala Pasta

I am one of those people that finds something they like at a restaurant and orders the same thing every time I go.  I find a good thing, (like my husband) and stick with it.  I had a creamy chicken Marsala pasta dish at Olive Garden and actually liked it.  Normally, I hate that place, but this dish was actually pretty good.  I made my version of it last spring at some point and did not blog it because I was in a hurry.  I hate it when I do that, because I can't ever exactly remember what I did to make it so good.  Lucky for me, this dish was as I remembered it last time I made it.  I love the sauce and found I wanted to lick my plate.  Maybe I did... don't judge.

This dish is quick...  started it when I put the water on for the pasta, and by the time the pasta was done, my chicken and sauce were waiting for it.  My kids, though not fans of shrooms, liked this pasta and my older 2 even downed the shrooms.  I mean, they were smothered in a sweet and creamy sauce.  What's not to like? Easy, peasy, sleazy... oh wait, I meant delicious.

CREAMY CHICKEN MARSALA PASTA

INGREDIENTS:

• 1 lb. chicken, sliced in large chunks or medallions
• 1/3 cup flour seasoned with salt and pepper
• 5-6 cloves garlic
• 1-2 TBSP olive oil
• 1 TBSP butter, divided
• 1 shallot, diced fine
• 1 cup Marsala wine
• 1/3 cup cream
• 1 TBSP cornstarch
• 2 TBSP fresh parsley
•  salt and pepper
• 1/4 cup Parmesan plus more for finishing
• 1 lb. pasta

DIRECTIONS:

Place water on for cooking pasta.  Cut chicken into medallions and toss into seasoned flour (drudge in flour).  Heat olive oil and 1/2 TBSP butter over med high heat.  Shake off excess flour and toss chicken in pan.  Let sit for about 5 minutes to get a nice brown crust on it, then turn it over.  Add in diced shallots and garlic and let cook for another minute, then add mushrooms, not mixing it yet so as to brown the other side of the chicken.  (Cook your pasta anytime after this.)  Cook until mushrooms are browning and tender.  Deglaze with a touch of wine if it is getting too brown or not enough moisture at any point (I added a touch before adding the mushrooms).
Add remaining wine and simmer gently for 4-5 minutes to finish cooking chicken.  Turn heat to med low and add cream and whisk.  Push chicken aside, sprinkle in cornstarch 1/2 TBSP at a time, whisking to incorporate.  Sprinkle in parm cheese and parsley, and cook over med- low heat, until slightly thickens.  Taste for seasoning (mine needed salt and pepper).  Add in cooked pasta.  Top with more Parmesan cheese.

Pasta with Vodka Sauce

I did not feel like cooking tonight.  I was tempted to do the renaissance pasta.  If you don't know what I am talking about, that is a post worth reading renaissance-pasta posted by Mr. Delectable himself.   I also didn't even start dinner until 6:30 because I was playing taxi.  I figured, pasta with my vodka sauce would be quick and easy, and it was.  I managed to make it, while talking to my husband on the phone and giving my 6 year old a spelling test.  I know, I am A-M-A-Zing, right?  I must admit, my conversation with my husband lacked a bit of... how do you say??  content?  But, don't let that change your awe and amazement.

Anywho, the vodka sauce.  Yeah, it is pretty fab, and pretty darn easy.  Oh, and word to the wise, don't light the vodka with a lighter while cooking some of the alcohol out.  I had visions of my house going up in flames.  But the pyro in me thought it was kinda fun.  I put out the 14" flames with crushed tomatoes.  It worked.  My 2 year old ate 3 helpings.  Seriously, he was shoveling it in like it was chocolate cake.  Mmmm...  chocolate cake.  What?  Oh, here's the recipe.

PASTA WITH VODKA SAUCE

INGREDIENTS:

• 2 TBSP extra virgin olive oil
• 3-4 garlic cloves, crushed
• 1 shallot, diced fine
• 1/2 cup vodka
• 1- 28 oz can crushed tomatoes
• 3 TBSP fresh basil, chopped or 1 tsp. dried
• 3 TBSP fresh parsley chopped or 1 tsp dried
• salt and pepper
• 1 cup half and half or cream
• 1/3 cup fresh Parmesan, plus more for topping
• 1 lb. penne

DIRECTIONS:
Put pot of  salted water on the stove and heat to boiling for the pasta.   In another saucepan over medium high heat, drizzle in olive oil and add garlic and shallot.  Cook for 2-3 minutes until shallot and garlic just begin to brown. Pour in vodka.  Let cook for 2-3 minutes to let some of the alcohol dissipate.  Pour in the crushed tomatoes and add the basil, parsley and if desired, salt and pepper.  Let cook for 10 or 15 minutes, reducing heat to avoid splattering, while the pasta cooks.  Turn the heat to med low and add the half and half and cook for another 3-5 minutes.  Pour over pasta and add Parmesan cheese. Stir and serve with more Parmesan cheese over each dish, and bread.

Mediterranean Crockpot Chicken Pasta

 My weekdays are crazy!  I am like a taxi service for my kids activities.  But really it is my fault.  Maybe overcompensating for homeschooling.  Wednesday and Thursdays are particularly difficult because we have church in the evening and worship practice.
 This meal was the brainchild of my insomnia.  That is when I get my most inspirational ideas.  I lay somewhere in between consciousness and unconsciousness and think of food.  Yes, I am a bit sick.  But I am thankful for the sickness, because yummy food comes out of it.  This meal was super easy-- went together in like 20 minutes total.  I love the crock, because while I am out playing taxi, it does the work.  You could always throw this in the oven for 35 minutes as an alternative.  One note: be careful not to overcook the chicken.  My crock is way hot and it got a little tough.  Part of me thinks it was the chicken... an old tough bird.  Either way, I just sopped the juices up with the chicken and it was still great. Mangi!!


MEDITERRANEAN CROCKPOT CHICKEN PASTA

INGREDIENTS:

• 2 lbs. boneless skinless chicken
• 1/2 cup olive bruschetta (I like Trader Joe's)
• 1/2 cup quartered artichokes, drained
• 1/4 cup sun-dried tomatoes, oil drained
• 1/4 cup white wine
• salt and pepper
• 1 tsp Italian seasoning
• 2 TBSP flour
• handful of parsley, chopped
• 1 lb. cooked pasta
• 3/4cup-1 cup feta cheese
• Parmesan cheese

DIRECTIONS:

Place chicken in crock pot.  Sprinkle with sea salt and pepper, and then Italian seasoning.  Add in olive bruschetta, sun-dried tomatoes, artichokes and wine.   Cook on low for 6 hours or 3-4 on high.  Cut chicken into chunks.  Push chicken to the side and add in 2 TBSP flour to thicken sauce a bit.  Stir.  Add in parsley.  Add cooked pasta to crock pot and stir.  Add feta and stir.  Put in bowls and sprinkle with Parmesan cheese liberally.  Enjoy!

Creamy Tuscan White Bean Pasta

Anything with the word Tuscan just sounds more fancy, doesn't it?  And you put it with food and it just ups the ante.  And "creamy" too.  I mean, anything sounds good when you put "creamy" before it.  "Creamy Tuscan" just oozes deliciousness from every syllable.   

My cousin Michelle sent me the link for this pasta dish.  She added the fire roasted tomatoes, which was a great addition.  So, I made it and it was so good!   And the smells while it was cooking were amazing!  My husband told me he knew it was going to be good just from the smell while it was cooking.

This dish is packed with veggies, so I am sure that cancels any calories you are ingesting for dinner, and that means dessert calories don't count either.   Yeah, I am sure there is some science behind it all. 

The beans hid out inside the hollows of the pasta, and added another element of creaminess to the dish.  My kids were picking them out and eating them, calling them cheese curls.   Not quite sure why.  My 2 year old was even snagging the beans from his brother's plate causing a fight to break out over dinner.  Yeah, that good.

 
CREAMY TUSCAN WHITE BEAN PASTA
adapted from: howsweeteats

INGREDIENTS:

• 1 lb. cooked pasta (I used orecchiette)
• 1 TBSP olive oil
• 1/4 cup chopped turkey bacon or pancetta
• 1 sweet onion, diced
• 5-6 garlic cloves, minced
• 2-3 cups fresh spinach, torn
• 1/2 cup roasted red peppers, drained and diced
• 1/3-1/2 cup sliced sun dried tomatoes, drained and chopped
• 1 drained can fire roasted tomatoes
• 2 cans cannellini beans, drained and rinsed
• 1/2 can artichoke hearts, chopped
• 1/4-1/3 cup fresh basil leaves, chopped
• 2 tablespoon butter
• 3 tablespoon flour
• 1 can (15 oz) 2% evaporated milk
• 1 cup skim milk
• 1/3 cup asiago cheese
• 1/4 cup good Parmesan cheese, plus more for topping
• salt and pepper to taste

DIRECTIONS:

Put some salted water on for the pasta to cook in.  In a large nonstick skillet, over med-high heat, place 1 TBSP olive oil.  Add the bacon (pancetta) and onion and cook for 5-7 minutes.  Add the garlic and cook for another minute.  Scrape the onion mixture to the side of the pan, and add the butter and flour to the pan, stirring to make a roux.  Cook for a minute or two and add milk and evaporated milk.  Stir to make smooth and stir in onion mixture to the milk.  Cook, stirring continuously for 3-5 minutes, until begins to thicken. This will infuse the cream sauce with the onion and garlic flavor.  Add the cheeses and stir to mix.  Add in peppers, tomatoes, sun-dried tomatoes, artichokes, beans and spinach, and gently stir to mix. Reduce heat to low and stir every few minutes while you cook the pasta.   Taste the sauce and season with salt and pepper, if desired.  Drain pasta, reserving pasta water to thin sauce if needed.  Pour pasta into cream sauce and veggies.  Add the basil and stir to coat pasta well.  Top with more Parmesan.

Spaghetti Bolognese

This is a lot like spaghetti and meatballs, but lighter.  The flavors are absolutely delicious.  I must admit, I looked at the lengthy ingredients list and was intimidated.  Or maybe it was a sense of dread I felt.  Not entirely sure, but either way, I was not really looking forward to making this dish.  But it was surprisingly easy.  I had to stand at the stove for 20-30 minutes in the beginning, and then just mix every once and awhile.  It makes the house smell amazing, like and Italian eatery.  I love the feelings that that evokes in me.  I like to pretend, because my mom is 100% Italian/Sicilian, that I am too.  I mean, isn't every blond haired, blue eyed girl, pasty white girl, an obvious Italian?  I think the Polish blond must run a little stronger through my veins. Ask my brothers.

Back to food.  So, make this.  Let me tell you why.  First, your kids will devour it, and because there are veggies hiding in that red sauce, you get some wonderful veggies in them.  You get as an added benefit to shove them in your face as well.  Second, it is really easy, even though it looks all complex and crazy.  Third, because I really enjoy bossing people around.  Ask my brothers. 

 SPAGHETTI BOLOGNESE

adapted from: foodnetwork.com

INGREDIENTS:

• 1 tablespoon olive oil
• 3 slices bacon or pancetta, diced (I used turkey bacon)
• 1 large onion, diced
• 3/4 cup diced carrots
• 2 stalks diced celery
• 4-6 large cloves garlic minced garlic
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• dash cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pound ground turkey
• 2 links chicken or turkey sausage, squeezed from casings
• 1/2 small can tomato paste
• 1 cup red wine
• 28 oz. can crushed tomatoes and their juice
• 1- 14 1/2-oz can tomato sauce
• 1 cup chicken stock or broth
• 2 teaspoons sugar
• 1/4 cup half and half
• 1 1/2 TBSP butter
• 5 tablespoons chopped fresh parsley leaves
• 1 pound spaghetti
• 1 cup freshly grated Parmesan

DIRECTIONS:

In a large pot or skillet, drizzle the olive oil and heat to med-high. Toss in the bacon and cook, stirring, for about 4 to 5 minutes, until browned. Add the onions, carrots and celery and cook another 4-5 min., stirring, until they begin to soften. Stir in the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook for about 30 seconds. Add the ground meats, and cook, breaking up meat, until no longer pink, another 5 minutes or so. Spoon in the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine, take a sip, and stir and cook, scraping the bottom of the pan to get browned bits up, until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, broth, and sugar and bring to a nice simmer. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Fish out the bay leaves and taste and season accordingly. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to directions, until al dente (meaning still a little bite, no mushy pasta please!) Drain it.
Serve pasta topped with sauce and lots of Parmesan cheese for each person.  Make sure to have bread for dunking. 

BBQ Chicken Pasta Bake

My cousin Michelle, who must hate me, turned me onto a blog http://www.howsweeteats.com,  which has some fantastic recipes on it. I saw this recipe on there and could not get it out of my mind.  You know, you are eating something for dinner and really wishing it was something else... and fantasizing about food.  I had to face facts, I had to make it.  This meal is nothing ground breaking, and honestly, though it was completely delicious and I would totally (picture valley girl accent) make it again, it was not the best ever, rave like a lunatic, awesome.  It was delish and very poundable.  Like, you keep going back for more because you have no self control and you might, could possibly, still be hungry.  Yeah, that kind of meal.  My kids also really liked this meal, aside from the caramelized onions, which they still ate. 

This is like bbq chicken pizza, but the starch in the form of pasta instead of pizza.  Got the idea?  Okay. We had some steamed garlicky broccoli on the side, and fresh baked bread, and dinner was served.

I had to modify it quite a bit because I am cooking for 6, and need big meals.  Also, I wanted more of a mac and cheese base for mine... so I upped all of that cheesy goodness.  Breaking out of the mold here... something new!

BBQ CHICKEN PASTA BAKE

serves 6-8  adapted from: howsweeteats.com

• 1 1/2-2 cups shredded chicken
• 1 lb. cooked pasta (I used whole wheat shells)
• 1/3 cup, plus more for top
• 1 red onion, sliced
• 1 tablespoon olive oil
• 2 tablespoon butter
• 3 tablespoon flour
• 1 1/2 cup skim milk
• 2-3 cups shredded cheese (I used sharp cheddar and smoked gouda blend)
• 1/2-3/4 cup panko bread crumbs (I eyeballed it)

Preheat oven to 350.  Cook pasta and shred chicken. In a small sauce pan, add 1 tablespoon olive oil and sliced red onions. season with salt and let caramelize, about 10-12 minutes.  During this time, combine shredded chicken with bbq sauce, tossing so it is completely covered. Once onions are caramelized, set aside.                                                                                                                            In a the same pan, over medium heat, melt butter and whisk in flour to create a roux. Cook for a 30 seconds to a minute to get rid of the raw taste of the flour.  Add skim milk and turn down to low heat. Whisk until slightly thickened and add 1/2 the cheese.  Stir until cheese is melted and mixture thickens, about 2-3 minutes.   

In  a buttered casserole dish, dump pasta and add all but a little of the cheese sauce mixture and stir.  Sprinkle the onions over the pasta and the bbq chicken over that. Top with additional cheese sauce, remaining shredded cheese, BBQ sauce drizzles (don't be skimpy, I wished I had done more) and panko bread crumbs.

Bake at 350 for 20-25 minutes.

Lasagna Soup

Pinterest strikes again!  I saw this and it looked interesting.  I must admit, I was skeptical.  Could a soup really taste like lasagna?  This soup is outstanding!  It truly is like lasagna in soup form.  The cheesy goodness in the bottom makes it.  Really, you only need a dollop, and maybe an ounce of cheese.  A little goes a long way!  It was described as an Italian version of chicken tortilla soup, and that is a very good description really.  The cheese melts and even with just a little in my bowl, I had cheese in every bite. Y-U-M!!!

I wanted to use sweet Italian sausage, but all they had at the store was hot.  It was just the right amount of heat for me.  If you or your family have a sensitive palette, you could substitute mild or sweet sausage and control the heat by adding red pepper flakes, which is in the original recipe anyway.  I omitted the red pepper flakes because I had hot sausage.

This soup was really quick to throw together.  I cut the onion while the sausage cooked, got the garlic ready while the onion softened, opened the cans while the garlic cooked, etc.  Make sure to have some good bread to go along with it.  We really love this soup!  I will definitely be making it again!


LASAGNA SOUP
slightly adapted from:  afarmgirlsdabbles.com

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Hot Italian turkey sausage
• 2 large sweet onions, chopped
• 6-7 garlic cloves, minced
• 2 tsp. dried oregano
• 3 oz.(1/2 small can) tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock (1 1/2 boxes)
• 8 oz. mafalda, campanelle or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese (I used fresh grated)
• 1/4 tsp. salt
• pinch of freshly ground pepper
• 2 c. shredded mozzarella cheese

DIRECTIONS:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic and oregano. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Pasta with Creamy Avocado Sauce

If you like guacamole, you will love this pasta!  I love the freshness of this pasta.  The sauce is like a pesto/guacamole/ creamy sauce.  I bought this avocado at Publix that was huge!   It was just called a green avocado I think, not Hass, and was the size of 2 for sure. It was soft and lighter green and it was ready to be eaten.  I had intended to make guacamole, but then got the idea to make a pasta with it.  So glad I did!  My husband wanted me to call this Italian Mexican Pasta.  The whole time I was making this, I felt unsure if it was going to work.  I am glad I trusted my instincts!  It was creamy and so fresh tasting and just plain good.  Our family of 6 finished all but about 1/2 cup of this pasta.  Will be making this one again for sure!

PASTA WITH CREAMY AVOCADO SAUCE

INGREDIENTS:

• 1 ripe green avocado or 2 Hass
• 13-16 oz cooked pasta (reserve water to thin sauce)
• 3 garlic cloves, minced
• 2-3 TBSP fresh cilantro
• 1/3 cup fat free greek yogurt
• salt and pepper
• juice and zest of 1 lime (I used lemon zest because my lime looked sad)
• 1 onion, thinly sliced
• 1/2-1 lb, sausages, removed from casing
• 2 diced tomatoes

DIRECTIONS:

One huge avocado!  The pit off to the right.

Place water on for pasta and salt it.  Place sausage in skillet over medium high.  Break up and cook until done.  Scrape into a bowl and set aside.  Add a bit of oil if needed to the same skillet and add the thinly sliced onions.  Cook onion until soft, sweet and caramelized slightly, about 12-15 minutes.  Meanwhile, cook pasta and place avocado in food processor, with 2 minced garlic cloves and puree until smooth, scraping sides as needed.  Add the yogurt, lime juice, a bit of salt and cilantro.  Puree until smooth and creamy.  Add last clove of garlic to onion for last few minutes of cooking and add the sausage back to pan.  Add zest and pasta to pan.  Add the avocado cream sauce and some pepper.  Mix and add splash of milk or pasta water if necessary to thin.  Toss to coat evenly.  Serve topped with fresh diced tomatoes and and Parmesan cheese, if desired.

Spaghetti Bread

This is a great meal if you are a fan of piling up your spaghetti on bread.  I always feel rude or like a pig doing that, but it is my favorite way to eat spaghetti, on a thick slice of Italian bread, and my piggish nature seems to take over when I am eating spaghetti.  My kids all loved this meal and I did too.  My daughter said it may be her favorite meal ever, but then quickly recanted saying she likes so many meals, but this one is really great!  They all want me to make it again.  It can be a bit messy, but isn't spaghetti always messy?  I used 1/3 of a batch of artisan bread in 5 minutes a day, which I will post at some point,  but the Rhodes dough will work just fine!  I didn't have spaghetti in house, but linguine, hence the lack of spaghetti in the pictures. You could add meat to the spaghetti for some protein and added heartiness.






SPAGHETTI BREAD
slightly adapted from Rhodes Rolls

INGREDIENTS:

• 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature or 1/3 artisan dough recipe
• 6 ounces spaghetti, cooked
• 2 cups thick spaghetti sauce
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1 egg white, beaten
• Parmesan cheese
• parsley flakes

DIRECTIONS:
 

Preheat oven to 385 degrees and place pizza stone in oven (or use baking sheet lined with parchment).  Sprinkle cornmeal over parchment paper.  Flour surface of counter and roll dough some.  Transfer to parchment and roll dough into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Mix spaghetti with some sauce and place spaghetti lengthwise in a 4-inch strip down center of dough. Top with more sauce and cheese cubes.

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Transfer to baking stone by sliding cookie sheet under parchment and sliding it off onto the hot stone.  Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 385°F 30-35 minutes or until golden brown.  This is better when it has a chance to set slightly and won't fall apart so easily. Cut carefully and slowly in at least 1" thick slices.