So Good, You Will Have It Again, and Again, and Again...

 

I already posted this recipe way back in 2010 (have I really been doing this blog for that long?). You can find that original post here. It is a delicious family favorite recipe. We just had it again tonight and it is so good that I thought I should post it again.

 

Meaty Calzones

Ingredients:

1/2 pound ground round
3/4 cup chopped onion
1 tsp. bottled minced garlic
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (10 oz) can refrigerated pizza crust dough
3/4 cup (3 oz.) shredded part-skim mozzarella or reduced fat Cheddar cheese
Cooking spray
1 1/3 cups pasta sauce

Directions:

Preheat oven to 400 degrees.

Cook beef, onion and garlic in a large non-stick skillet over medium-high heat until beef is browned, stirring to crumble. Drain. Return to pan and add Italian seasoning, salt and pepper.

Unroll pizza crust onto an ungreased baking sheet. Cut dough into 4 squares. Press each square into a 6 x 5 inch rectangle. Spoon beef mixture evenly into the center of each rectangle; sprinkle evenly with cheese. Bring opposite corners of rectangles together, pinching seams together to seal. Coat tops of calzones with cooking spray.

Bake at 400 degrees for 11 minutes or until lightly browned. Place pasta sauce in a microwave-safe dish; microwave at high 2 minutes or until thoroughly heated. Serve calzones with warm pasta sauce on top.

Yield: 4 servings (serving size: 1 calzone and 1/3 cup pasta sauce).

Nutrition Information: Calories 374; Fat 9.5 g; Protein 26 g; Carb 43.8 g; Fiber 2.9 g; Chol 45 mg; Iron 3.9 mg; Sodium 994 mg; Calc. 176 mg.

Source: Cooking Light Superfast cookbook. You can find the recipe on the MyRecipes website here.

Notes: These are great. Delicious, filling, and satisfying.

 

 

Using Up Our Homemade Pesto

 

You can use bottled pesto in this recipe, or you can use this super easy homemade pesto. This is a great summer salad.

 

Pesto Pasta Caprese Salad

Ingredients:

1 1/2 cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon granulated garlic
1/8 teaspoon ground black pepper
1/2 cup halved grape tomatoes
1/2 cup small (pearlini) fresh mozzarella balls
2 leaves fresh basil leaves, finely shredded

Directions:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella and fresh basil.

Source: Allrecipes.com, submitted by thedailygourmet. You can find it here.

Notes: This was an awesome way to use our homemade pesto. Besides that, this is a perfect summer salad. Also, as I've mentioned before, I love caprese in all its forms.

Rich Comfort Food

 

This is not a light dinner, but this is amazing comfort food. Trust me, this is so, so good.

Chicken Cordon Bleu Lasagna

Ingredients:

9 lasagna noodles, cooked according to package directions
4 1/2 cups cooked and chopped chicken (grilled or rotisserie), chopped
1 1/2 cups cooked and diced ham
1 1/2-2 cups cooked and chopped bacon
3 cups Swiss cheese, grated

Sauce:

1/2 cup butter
1/2 cup flour
4 cups milk
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon white pepper
16 ounces cream cheese, softened

Directions:

In a large saucepan, melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt, and pepper. Stir with a whisk, and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.

Preheat oven to 350 degrees F.

Spray a 9x13-inch baking dish with cooking spray.

Place 3 lasagna noodles on the bottom of the pan.

Layer 1/3 of the chicken over the noodles. Next layer 1/3 of the ham. Pour 1/3 of the sauce over the ham. Sprinkle 1/2 of the cheese over the sauce. Sprinkle 1/3 of the bacon over the cheese.

Repeat layering two more times.

Bake at 350 degrees F. for 45-60 minutes.

Source: Chef in Training. You can find it here.

Notes: Kudos to Chef in Training. This is such a good recipe. Pair it with some light sides, like a nice salad and you're set.

I would highly suggest saving a little crumbled bacon and adding some chopped parsley as a garnish to add a little color, as Chef in Training did. Be sure to check out her pictures on her site.

 

Above: Still just as delicious, but the toppings really add a lot to this lasagna aesthetically.



Above: See?!

Product Replacement

I love Betty Crocker Suddenly Salads. They just come in handy so often and they are so delicious! Besides that, you can add in all sorts of things to them to change things up. However, if they ever stop making them, this pasta salad is the recipe to make to replace the Classic Suddenly Salad.

 

Colorful Spiral Pasta Salad

Ingredients:

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Directions:

Cook pasta according to package directions, adding the broccoli during the last two minutes of cooking. Drain and rinse in cold water.

Transfer to a large bowl. Add the tomatoes, olives, salt, and pepper.

Drizzle with salad dressing; toss to coat. Chill until serving.

Yield: 14 servings (3/4 cup each).

Nutrition information: 3/4 cup equals 149 calories, 4 g fat, 0 cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Source: Taste of Home. You can find it here.

Notes: I omitted the broccoli (because I forgot to buy it) and my son pointed out that it needed to have some mozzarella cheese cubes, so I added some in to please my son. The mozzarella was, indeed, a delicious and necessary addition. I'll have to make it another time with the broccoli!

I made homemade Italian dressing using a Good Seasons Zesty Italian dressing packet because homemade dressing is always so much better than bottled.

Also, I could not find tri-color spiral pasta! As a result, I just used Barilla rotini pasta instead.

 

What I Ate During My Single Days

 

Back when I was single, I would make a big batch of this and eat it for dinner throughout the week until it was gone. Ahhh, those were the days. Cooking was a lot easier back then! I didn't have picky kids to deal with...just my own tastes and moods. The amounts are approximate because I add in as much or as little as I feel like.

 

Seafood Caprese Salad

Ingredients:

1 (1 lb.) box medium shell pasta
1-2 packages imitation crab
1-2 pints grape tomatoes, halved
Mozzarella cheese, cubed
Fresh basil, chopped
1/3 cup olive oil
1/3 cup balsamic vinegar
Salt and pepper, to taste

Directions:

Prepare pasta according to package directions; drain.

Whisk together olive oil, balsamic vinegar, and salt and pepper, to taste.

Place cooked pasta in a large bowl. Add imitation crab, grape tomatoes, mozzarella cheese, and basil. Add olive oil/balsamic vinegar mixture. Toss until well-mixed.

Source: I made it up because I love caprese salad, pasta, and imitation crab. So, I just combined all of them. It's just as good as I remembered it. I made it and my husband and I had it for lunch for the next few days. Good stuff!

Notes: I tend to like more stuff than less in this. It just lasts longer that way too because there is more of it. My picky oldest son loved it too...but he did pick out the imitation crab. Oh well, you can't win 'em all!

 



Above: If you don't love crab, just leave it out, or substitute some Genoa salami, like we did here.

I Love Using Just One Pot!

 

I love pasta. It's quick and easy. However, it usually takes a lot of pots and pans. I mean, you have the pot to cook the pasta in, the pot or pan to make the sauce in, the strainer, any pots or pans used for side dishes, etc. That's a lot of dishes to do at the end of the night. However, with one-pot meals, you literally only have one pot! Yay for fewer dishes!

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

Ingredients:

4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garliv, finely chopped
1 lb. uncooked ziti pasta (I used mostaccioli)
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) artichoke hearts, drained, coarsely chopped
6 oz. shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cups)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired

Directions:

In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic, and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.

In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes, or until thickened and mixture coats back of spoon.

Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (rewerving 1/4 cup for serving, if desired) and butter; stir again.

Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

Taste and season with additional salt and pepper, if desired.

Source: Betty Crocker. You can find it here.

Notes: Watch this carefully because it boils over easily and quickly!

This was a delicious dinner that hit the spot. It was also really quick to throw together.

Lasagna Overload! Dinner Edition

 

A couple of weeks back, my mom informed me that we were having lasagna for our family dinner...but not just one kind of lasagna. Oh no, that is not how my mom does it. She told me we would be having three kinds of lasagna for dinner and three kinds of sweet lasagna for dessert. I told her it would probably be a good idea to skip the rolls.

In addition to the two lasagna recipes I am including here, my mom made one of our old favorites, which you can find here.

So, loosen your belts, dig in, and get ready to work off the pounds the next day!

American Lasagna

Ingredients:

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:

In a skillet over medium heat, brown ground beef, onion, and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occassionally.

Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5-8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese, and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.

Source: Allrecipes.com, submitted by ETHELMERTZ. You can find it here.

Notes: This was good. Just your classic lasagna. Tasty stuff.

Creamy White Chicken and Artichoke Lasagna

Ingredients:

2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained, chopped
1 pkg. (8 oz) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions:

Heat oven to 350 degrees F.

Combine chicken, artichokes, 1 cup mozzarella, Parmesan, and tomatoes. Beat cream cheese, milk, and garlic powder with mixer until blended; stir in 2 tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture, and mozzarella; cover.

Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

Source: Kraft recipes. You can find it here.

One-Pot: Part 2

Here's another one-pot wonder. I really liked this one. This one is also very kid friendly and super easy to throw together. The leftovers were really good too.

One-Pot Chicken Alfredo Penne

Ingredients:

1 can (12 oz) evaporated milk
1 lb. uncooked penne pasta
1 box (9 oz) frozen sweet peas
2 cups shredded or pulled deli rotisserie chicen
1 jar (15 oz) Alfredo pasta sauce
1 cup grated Parmesan cheese

Directions:

In nonstick 5-quart Dutch oven, heat evaporated milk, 4 cups hot water. Bring to a boil over high heat and add the pasta. Cook pasta according to package directions (mine called for 11 minutes), stirring frequently.

Reduce heat to medium. Stir in chicken, peas and Alfredo sauce. Cook 3 minutes longer, stirring frequently.

Remove from heat; stir in cheese. Season with salt and pepper, to taste.

Source: Pillsbury website. You can find it here.

Notes: You can also add a little salt and pepper, to taste, if you desire. I really liked this one. I felt that this one required the least tweaking. It was just good on its own. I did poach my own chicken breasts rather than using a deli rotisserie chicken. This was really good.

Bake Fresh or Freeze Ahead

This is a good meal to double. You can bake one to eat that day and then freeze the other for another day.

Easy Ziti Bake

Ingredients:

12 ounces uncooked ziti or small tube pasta
2 pounds ground beef
1 garlic clove, minced or 1 teaspoon bottled minced garlic
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 jar (24 ounces) spaghetti sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Fresh chopped basil or parsley to garnish, optional

Directions:

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add garlic, Italian seasoning, and salt and pepper, to taste. Cook one minute longer. Stir in spaghetti sauce.

In a large bowl, combine the eggs, ricotta cheese, 1 1/2 cups mozzarella cheese, and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended.

Spoon a third of the meat sauce into a greased 13x9-inch baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.

Cover and bake at 350 degrees F for 40 minutes or until a thermometer reads 160 degrees F. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 to 10 minutes longer or until cheese is melted. Let stnd for 15 minutes before serving.

Sprinkle with fresh chopped basil or parsley, if desired.

Yield: 6-8 servings.

Nutrition information: 1 serving equals 630 calories, 30 g fat, 164 mg cholesterol, 878 mg sodium, 45 g carbohydrate, 3 g fiber, 45 g protein.

Source: Taste of Home. You can find it here.

Notes: I did fewer layers. I did half the meat sauce, all of the pasta, and then topped it with the other half of the meat sauce. I also used a full pound of pasta.

When I made this, I doubled the pasta (using two full pounds of pasta) and tripled the sauce and got enough for three 9x13-inch aluminum pans, which I popped in my freezer. This is really good.

To reheat after freezing, you can either allow it to thaw in your refrigerator overnight and then bake as directed, or you can bake from frozen, allowing for a longer baking time since some of the baking time will be thawing time. Plan for at least double the baking time, but it can take longer than that. Bake it, covered, for at least 30 minutes to thaw, and then uncover and bake until hot and bubbling.

Convincing the Kids

This was one of those recipes that I thought my boys would absolutely love. I mean, they love chicken, they love spaghetti...so, putting chicken and spaghetti together would be a hit, right? Well, they both took one look and turned their noses up at it. Once they figured out that they couldn't eat anything else that night until they at least tried the chicken, they finally ate a few pieces. They put up such a fight! However, then my youngest son proceeded to keep sneaking back and eating a few more pieces until he ate all of his chicken on his own. Hopefully, you can eat this without having to hide the fact that you actually like it!

Herbed Chicken and Tomatoes Recipe

Ingredients:

8 ounces pasta, such as spaghetti or linguine
1 1/2 teaspoons basil
1 1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
3 tablespoons flour, divided
1 1/2 pounds thinly sliced boneless skinless chicken breast halves
2 to 3 tablespoons vegetable oil, divided
1 small onion, finely chopped
1 can (14 1/2 ounces) petite diced tomatoes, drained (I used two cans)
1 1/2 cups chicken broth
2 tablespoons fat free half-and-half

Directions:

Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.

Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. remove chicken from skillet; keep warm.

Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and-half. Return chicken to skillet; cook until heated through. Season to taste, as desired. Serve with pasta.

Source: McCormick. You can find it here.

Notes: Well, I enjoyed this without having to hide that fact. :) I thought this was really good and the leftovers were good too.

A New Way to Eat Your Vegetables

 

 

 

Above: I like a lot of sauce!

It's fun to find good meatless meals for dinner now and then because it is cheaper, and it is an easy way to get in your veggies for the day. Here is a great one that my sister made in preparation for the birth of her baby (who is now a year old) because it can be frozen ahead of time.

Broccoli Calzones

Ingredients:

1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped broccoli, thawed
4 garlic cloves, chopped
1/4 teaspoon red-pepper flakes
Flour, for rolling dough
2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
Coarse salt and ground pepper
Prepared tomato sauce, for serving
1 medium red onion, finely chopped

Directions:

Step 1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.

Step 2. Preheat oven to 400 degrees F. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)

Step 3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

Step 4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.

Step 5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

Freezing instructions:

To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

Source: Martha Stewart Everyday Food, April 2006. You can find it here.

Notes: These were really good. So flavorful...you won't miss the lack of meat! I promise! I definitely recommend serving these with the marinara sauce. It adds so much. It is a must.

 

Repeat!

 

I made this one awhile back, but I just made it again this week (because I didn't know what I wanted to make for dinner, and I happened to have all of the ingredients for this on hand) and it was just so good that I thought I would post it again (especially since I took new pictures and remembered the parsley this time).

Creamy Pasta with Crispy Salami

Ingredients:

3 eggs
1 cup grated Parmesan
4 ounces salami
Olive oil
3 crushed garlic cloves
3/4 pound spaghetti
Salt and pepper
Chopped parsley

Directions:

Whisk together eggs and Parmesan in a large bowl.  Cut salami into 1/2 inch strips.  Heat a skillet over medium-high, then coat with olive oil.  Cook salami and garlic until salami is crisp.  Cook spaghetti, before draining, reserve 1 cup pasta water.  Add hot pasta to egg mixture, along with garlic and half the salami.  Toss, adding enough pasta water to coat pasta in a creamy sauce.  Season with salt and pepper, if needed.  Serve topped with a sprinkle of parsley and remaining salami.

Source: Martha Stewart, Everyday Food. You can find it here.

Notes: This is a fun variation on pasta carbonara.  If you don't have salami, you can go the traditional route and use bacon instead.

Oh, and I must strongly suggest that you use freshly ground pepper in this dish.  It makes all the difference!

I cooked a whole pound of pasta.  Last time, I forgot the parsley. This time, I remembered. :) It just makes it look so much prettier!

From the Ocean

I was craving a good shrimp scampi, and this did the trick! I will type the recipe as originally written, and then type it again with my changes (since I made quite a few).

Shrimp Scampi

Ingredients:

3 to 4 garlic cloves, minced
1/4 cup butter
1/4 cup olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta

Directions:

In a 10-inch ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oreagano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.

Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Yield: 4 servings.

Nutrition information: 1 cup equals 395 calories, 30 g fat, 177 mg cholesterol, 420 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.

Source: Taste of Home. You can find it here. It is currently rated 5 stars, and with good reason!

Shrimp Scampi (with my changes)

Ingredients:

2-3 tsp. bottled minced garlic
1/4 cup butter
1/4 cup olive oil
2 pounds frozen cooked medium shrimp, peeled and deveined, thawed
1/3 cup lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese, plus additional for serving, if desired
Dry Italian bread crumbs
Minced fresh parsley
1 lb. hot cooked angel hair pasta (reserve 1/2 cup cooking liquid)

Directions:

Prepare the shrimp by pulling off the tails, if desired.

In a large skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper, and oregano. Cook until heated through.

Add angel hair pasta and toss to coat. Add a little of the reserved cooking liquid from the pasta if the pasta is a little dry and needs more sauce.

Sprinkle each serving with desired amount of Italian bread crumbs, minced parsley, and additional Parmesan cheese, if desired.

Notes: I bought cooked shrimp on accident. It did speed up the process considerably. I also pulled the tails off of all of the shrimp.

I used bottled minced garlic simply because it was easier. I increased the amount of lemon juice because I like things lemony. I added salt. I also used Italian bread crumbs instead of plain--just for extra flavor.

Using a pasta spoon, I spooned the pasta right from the pot it cooked in to the lemon butter shrimp sauce.

I also didn't want to make the pasta too dry, so I thought it would be better to sprinkle each serving of pasta with breadcrumbs.

Just One Pot!

I am a big fan of easy. I am a big fan of using fewer pots/dishes as well. This is a great recipe that is easy and only uses one pot! You don't even need to strain the pasta! This was one of those recipes that I just had to try out of curiosity. I changed a few things, so I am going to post the original recipe as well as the recipe that includes my changes.

One-Pot Creamy Spaghetti (original recipe)

Ingredients:

1 lb. ground Italian sausage
3/4 lb. uncooked spaghetti
1 can (28 oz) crushed tomatoes with basil, undrained
1 box (32 oz) chicken broth or 1 box (32 oz) vegetable broth
1/2 cup whipping cream
1/4 teaspoon crushed red pepper flakes, if desired
Shredded Parmesan cheese and fresh basil leaves, if desired.

Directions:

In an 8-quart stockpot, cook sausage until no longer pink; drain.

Add spaghetti, tomatoes, broth, cream, and pepper flakes; heat to boiling. Boil 15 to 20 minutes, turning pasta frequently with tongs or fork, until pasta is cooked and sauce is thick and creamy. Serve with remaining ingredients.

Serves 6

Source: Pillsbury website. You can find it here.

One-Pot Creamy (Or Not) Spaghetti (with my changes)

Ingredients:

1 lb. ground Italian sausage (mild or hot depending on your preference)
1 lb. uncooked spaghetti
1 can crushed tomatoes, undrained
1 teaspoon dried basil
2 cans (14.5 oz each) chicken broth
1/2 cup whipping cream, optional
1/4 teaspoon crushed red pepper flakes
Shredded Parmesan cheese and fresh basil leaves, if desired

Directions:

In 8-quart stockpot, cook sausage until no longer pink; drain.

Add crushed tomatoes, basil, broth, whipping cream (if using), and red pepper flakes. Heat to boiling. Add spaghetti. Once spaghetti is submerged, boil for 9-10 minutes, or until pasta is al dente, turning pasta frequently with tongs or fork, until pasta is cooked and sauce is thick and creamy. Serve topped with remaining ingredients, if desired.

Notes: I used mild Italian sausage so that this wouldn't be too spicy for my boys. It was just right for them this way, and they loved it.

I used 1 lb. of spaghetti rather than 3/4 pound because, who are we kidding? I am not going to take out 1/4 of the spaghetti noodles and either save them for later or throw them out. It just makes more servings with a whole pound of pasta! That's all! It doesn't mean more calories per serving, it just means more servings!

I couldn't find crushed tomatoes with basil at my store, so I got a can of plain crushed tomatoes and added 1 teaspoon of basil.

The first time I made this, I added the cream. I liked it, but I felt it would still be just as good without the cream. So, I decided to make it again. A few weeks later, I made this recipe again and omitted the cream. I was right. It was just as good without the cream. In my opinion, I actually liked it better without the cream.

I decided that the way to ensure al dente pasta (rather than mushy, overcooked pasta) would be to allow the liquid to boil, and then add the pasta...and then, of course, decrease the cooking time so that it wouldn't be overdone. Just watch the spaghetti and test it. You don't want the noodles underdone (crunchy) or overdone (mushy).

I really liked this. I love how flavorful it is, how few ingredients it uses, and that it is easy clean-up since there is only one pot.

Living it Up

Well, ever since we found out that my son has outgrown his almond allergy, and his allergist asked that we reintroduce almonds into his diet, I have been doing it quite happily! Just following doctor's orders! Almonds are one of my favorite things ever. Oh, how I missed them. This pasta was so good. This is a great, filling, and satisfying meat-free dinner.

Linguine with Toasted Almonds, Lemon, and Parsley

Ingredients:

8 ounces whole-wheat linguine
Kosher salt
1 cup raw almonds, toasted and chopped
1 cup parsley leaves, chopped
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons almond oil or extra-virgin olive oil
Freshly ground black pepper
1/4 cup pecorino Romano (1/2 ounce) grated, for serving

Directions:

Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water. Toss pasta with remaining ingredients. Adjust consistency with reserved pasta water as desired. Season with salt and pepper. Serve with grated cheese.

Source: Martha Stewart Whole Living, January/February 2011. You can find it here. I actually found it in the new Meatless cookbook, which you can find information about here.

Notes: I used a whole pound of pasta, and I didn't use whole-wheat pasta either. Just regular pasta. I also didn't have any almond oil, so I used olive oil. Since I increased the amount of pasta used, I also increased the amount of lemon zest and juice that I used. However, I didn't increase any of the other ingredients. I would suggest adding the lemon, salt and pepper, and grated cheese to your taste. I also used Parmesan cheese, because that is what I had on hand.

The cookbook I found this in described this recipe as a deconstructed pesto. I really, really liked it. The lemon/almond combination was so satisfying and delicious. Good stuff!

A Departure from Holiday Eating

 

Ah, the holidays. There is nothing like the richness and decadence of holiday eating. However, when you get too much of it, you really need a change of pace. What could be a better departure from holiday eating than Italian food? Still rich and decadent...just different. Yum!

World's Best Lasagna

Ingredients:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Source: Allrecipes.com, submitted by Johnchandler. You can find the recipe here.

Notes: Good stuff. With over 7,800 reviews and still rated 5 stars, you know it has to be a good one! I didn't get the best picture (I was hungry and in a hurry, so I didn't take the greatest care when serving up my portion of lasagna). So, don't judge this based on the picture. This lasagna is good stuff!

Chicken Parmesan

Ingredients:

4 skinless, boneless chicken breast halves
Salt and freshly ground black pepper, to taste
2 eggs
4 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil, for frying
1/2 cup prepared tomato sauce
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

Directions:

Preheat an oven to 450 degrees F.

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.

Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Source: Allrecipes.com, submitted by Chef John. You can find the recipe here.

Notes: This was really good. Serve this with some spaghetti and your favorite marinara sauce, and a little side salad, and some garlic bread, and you are set!

Parmesan Cheese Straws

Ingredients:

1 egg
1 tablespoon water
1 lb sheet of ready rolled puff pastry
1/2 cup Parmesan cheese, grated
1 teaspoon dried oregano leaves (optional)

Directions:

Preheat the oven to 350 degrees F. Grease a baking sheet.

In a small bowl, whisk together the egg and water and set aside.

Unfold the pastry on a lightly floured surface and roll it out to a 14- by 10-inch rectangle. Cut it in half lengthwise and brush both halves with the egg and water mixture.

Sprinkle the cheese and oregano, if using, over one rectangle and place the other rectangle on top, egg side down. Roll gently with a rolling pin to seal. Cut the pastry crosswise into 26 strips, each about half an inch wide.

Twist the strips and place them 2 inches apart on the baking sheet, pressing down the ends.

Brush with the egg and water mixture and bake in the oven for 10 minutes, or until golden.

Makes 26

Source: I believe my mom got this out of Parade magazine.

Notes: We had served this with our appetizer night. You can eat it on its own, or use it to dip into dips. However, we felt that this would be the perfect side dish to go along with an Italian dinner.