Weeknight Spaghetti and Meatballs

Whenever I make meatballs – the first night we always have meatball subs or ‘bombers’ as we like to call them.   Partly because it’s enough work to mix the meatballs and cook them and I often don’t want to also boil water and cook pasta.   And then we rarely have leftover meatballs to use with pasta since my husband will eat a meatball bomber everyday of the week until they are gone. 

So that is why I liked the idea of this ‘weeknight’ spaghetti and meatballs – one dish and get both your pasta and your meatball! 

Ingredients

• 1 lb. meatloaf mix
• 1/3 cup panko bread crumbs
• 1 large egg, lightly beaten
• 5 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 (28 oz.) can crushed tomatoes
• 2 cups water
• 8 –12 oz. spaghetti, broken in half
• 1/4 cup chopped fresh basil
• salt and pepper

Directions

1. Combine meat, bread crumbs, egg, 3 minced garlic cloves, 1 tsp. salt and 1 tsp. pepper in bowl and knead until combined. 

2. Form into 1-inch meatballs and preheat oil in a 12-inch skillet until smoking.   Cook meatballs until browned all over; transfer to a plate and set aside.

3. Add remaining 2 minced garlic cloves to the skillet and cook until fragrant, about 30 seconds.  Add tomatoes, water and pasta and bring to a boil.  Cover, and reduce heat until medium-low, stirring often until pasta begins to soften, about 7 minutes.  

4. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer.   Off heat, stir in basil and season with salt and pepper.

Source: Cook’s Country Feb/Mar 2012

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Chicken Parmesan Baked Pasta

I tend to gravitate towards any meal that is called “chicken parmesan”. Something about the combination of breaded chicken, pasta, tomato sauce and lots of cheese gets me every time.   The combination is usually a multi-step process involving at least two or three pots or pans and lots of time.  But this dish is one pot (as long as your skillet if oven-proof) and way easier than it looks. 

The end result tastes so good you would hardly know how easy this really was to make! 

Enjoy!  

p.s. I’ll be on vacation to the great foodie city of Seattle all next week – so have a great week! 

Ingredients

• 1 (28-oz.) can crushed fire-roasted tomatoes
• 1 Tbsp. olive oil
• 6 garlic cloves, minced
• 1/4 tsp. dried oregano 
• 1/8-1/4 tsp. crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 2 cups water
• 1 - 1 1/2 cups low-sodium chicken broth
• 12 oz. pasta shapes (ziti, penne, fusilli etc.)
• 1 cup grated Parmesan cheese 
• 1 cup shredded mozzarella cheese
• 1 lb. cooked chicken tenders, chopped into bite-sized pieces
• 1/4 cup chopped fresh basil

Directions

1. Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch oven-proof skillet over medium-high heat until fragrant, about 1 minute. 

2. Stir in the tomatoes, water, 1 cup of the broth, and the pasta.  Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

3. Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken. If the pasta seems dry, stir in the remaining 1/2 cup of broth.  Sprinkle with mozzarella and remaining Parmesan.

4. Preheat the oven to 475 degrees.  Bake 5 to 10 minutes, or until the cheese is melted and bubbly.  Sprinkle with basil and serve.

Source: Pink Parsley, originally from America's Test Kitchen, Pasta Revolution

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Baked Ziti with pesto

Now that the winter is no doubt upon us – I am ready for baked pasta dishes.  There is something so satisfying and comforting about pasta baked with sauce and cheeses. 

This version mixes in some pesto sauce right in with the ricotta cheese mixture.  Its an easy way to get that fresh herb taste – without having to buy fresh herbs!  I can’t just walk into my backyard and pick some fresh basil anymore – so this is perfect.   My grocery store has a great olive bar that also has fresh-made pesto – so I bought just the amount that I would need for this recipe. 

Enjoy!

Ingredients

• 1 pound ziti
• 2 Tbsp. olive oil
• 1 onion, chopped fine
• 2 cloves garlic, minced
• 1 (28 oz.) can crushed tomatoes in thick puree
• 1/4 tsp. salt
• 1 bay leaf
• 1/2 tsp. fresh-ground black pepper, divided
• 1 cup ricotta cheese
• 2 cups grated Mozzarella cheese, divided
• 1/3 cups Parmesan cheese, divided
• 1/4 cup store-bought or homemade pesto

Directions

1. Heat the oven to 350 degrees F.  Spray a 9 x 13 inch baking dish with cooking spray.

2. In a medium-sized saucepan, heat the oil over medium heat.  Add the onion and cook stirring occasionally, until translucent, about 5 minutes.  Add the garlic and cook, stirring, for 30 seconds.  Add the tomatoes, salt and bay leaf. 

3. Bring to a simmer over medium heat and cook until very thick, about 15-20 minutes.  Stir in 1/4 tsp. of the pepper.  Remove the bay leaf.

4. In a large pot of boiling salted water, cook the pasta for 7 minutes.  (It will be partially cooked). Drain.

5. In a medium bowl, combine the ricotta, 1 cup of the mozzarella, 3 Tbsp. of the Parmesan, the pesto and remaining 1/4 tsp. pepper.

6. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce.  Spread the ricotta mixture on the sauce in an even layer.  Cover with the remaining pasta and then the remaining sauce.  Top with the remaining 1 cup of mozzarella and the rest of the Parmesan. 

7. Bake, covered with foil about 30 minutes; then remove foil and bake for an additional 5-10 minutes, until top begins to brown.  Let rest 10 minutes before cutting.

Source: adapted from Bake-aholic

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Meat Sauce

I saw this recipe and immediately knew I had to make it.  There is something so comforting about simple spaghetti and meat sauce.   I know I’ve been absent from the blog for too long – I’ve been so busy travelling for work.   And that means eating out for every meal for the week (ugh!).  When I get back home all I want to do is cook my own food and get my digestive system back in order.   So simple, easy, comforting food is what I turn to – tacos, pasta, salmon, rice, etc.  What is great about this dish is that you can freeze the extra sauce for an easy meal – like when you finally get home after a week away and have no food left in your fridge.  This is especially helpful if you happen to have your flight cancelled and you get home a day later than you expected (Thanks again American Airlines!)

Ingredients

• 1 lb. sweet Italian sausage
• 3/4 lb. lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28-ounce) can crushed tomatoes
• 2 (6-ounce) cans tomato paste
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 2 Tbsp. brown sugar
• 1/2 cup fresh basil leaves, chopped
• 1/2 tsp. fennel seeds, crushed
• 1 tsp. Italian seasoning
• 1/4 tsp. ground black pepper
• 4 Tbsp. chopped fresh parsley
• dash of nutmeg

Directions

1. In a Dutch oven, heat the sausage, ground beef, onion and garlic over medium heat until the meat is cooked through. 

2. Add the crushed tomatoes, tomato paste, tomato sauce and water and cook for 1-2 minutes.  Stir in the rest of the ingredients. 

3. Simmer, covered, for about 1 to 1 1/2 hours, stirring occasionally.

Source: Pennies on a Platter

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Classic (make-ahead) Macaroni and Cheese

Sometimes it’s fun to make a kicked up versions of mac and cheese, this this or this or this.   But sometimes simpler, classic versions are better for a reason.   They are comforting and satisfying – without being distracting. 

When deciding to make this recipe – I debated making only half – but ultimately decided to make the full batch and freeze half of it before baking.   This worked out perfectly – we didn’t end up with too many leftovers I our fridge and I have an easy meal in the freezer for a night when I don’t feel like cooking.   Although – I made the full recipe for the breadcrumbs and ended up putting all of them on the half that I made for dinner.  So I’ll have to whip up a new batch for when I cook the rest of this. 

I love how cheesy this recipe is – and its not at all grainy like some homemade macaroni and cheeses are.  It’s actually pretty perfect – Enjoy!

Ingredients

Toasted Bread Crumb Topping (double if making the full recipe)

• 4 slices white sandwich bread, quartered
• 2 Tbsp. unsalted butter, melted and cooled
• 2 Tbsp. minced fresh parsley
• salt and pepper

Macaroni and Cheese

• 1 pound pasta shapes (shells, elbows, etc.)
• 6 Tbsp. unsalted butter
• 2 medium garlic cloves, minced
• 1 tsp. dry mustard
• 1/4 tsp. cayenne pepper
• 6 Tbsp. all-purpose flour
• 2 1/4 cups low-sodium chicken or vegetable broth
• 3 1/2 cups milk 
• 1 pound (16-oz.) colby jack cheese, shredded (about 4 cups)
• 1/2 pound (8-oz.) extra-sharp cheddar, shredded (about 2 cups)
• ground black pepper
• salt

Directions

1. For the breadcrumb topping:  Preheat the oven to 300 degrees. 
Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses.  Spread the crumbs out over a rimmed baking sheet.  Bake, stirring occasionally, until golden and dry, 20-30 minutes.  Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.

2. To make the macaroni and cheese: Preheat the oven to 400 degrees.

3. Bring water to a large post of water to a boil.  Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes (do not cook all the way through!).  Drain the pasta and leave in the colander.

4. Wipe the pot dry, and add the butter, and set it over medium heat until melted.  Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.  Add in the flour, and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the chicken broth and milk, and bring to a simmer.  Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. 

5. Remove pot from heat and stir in the cheeses until completely melted.  Season with salt and pepper to taste.

6. Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined.  Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.

7. Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes.

To make-ahead:  Wrap the dish tightly with foil, and refrigerate for up to 2 days or place in freezer for up to 1 month.  To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Source: Cook's Illustrated's The Best Make-Ahead Recipes as seen on Pink Parsley Catering

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Chicken lo mein

Chicken lo mein is one of my Chinese take-out staples.  But we really don’t order Chinese too often, so I really wanted to try to make this at home.   My grocery store only sells wide lo mein noodles – and I would have liked to find the thinner ones like in the take-our version.  But once I started eating this – the thickness of the noodle didn’t matter – it was so good.   And not to forget that it is likely much healthier than the take-out version – who knows exactly how much oil and what else they put in that!   I packed in enough veggies in this you can easily leave out the chicken and still be satisfied.  Enjoy!

Ingredients

• 4 oz. lo mein noodles
• 1 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1/4 cup chicken broth
• pinch of red pepper flakes
• 1/2 Tbsp. canola oil
• 1 medium sized chicken breast, cut into thin strips
• 1/2 small onion, sliced or diced
• 1 large carrot, cut into matchsticks
• 1 large celery stalk, sliced
• 1/2 red bell pepper, sliced into matchsticks
• 2-3 white mushrooms
• 3 garlic cloves, minced
• 1 cup snow peas

Directions

1. Bring a large pot of water to a boil. Add lo mein noodles and cook according to package directions, drain and rinse under cold water.

2. In a small bowl, combine the oyster sauce, soy sauce, chicken broth and red pepper flakes. Set aside.

3. Heat the canola oil large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken and cook until done, using a slotted spoon, set aside chicken.

4. Add the vegetables and garlic and stir fry until tender-crisp. 

5. Add the sauce, noodles and return chicken to the pan. Mix everything together well and continue to cook until the vegetables are completely cooked and the sauce is evenly distributed. 

Source: Elly says Opa

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Spicy Mac and Cheese

This was one of those meals that constantly got moved around my weekly menu – week to week it was on the list, but for one reason or another it never got made and then got bumped to the following week.  Well, finally I made it – and it was absolutely delicious.  I really wish I had made it sooner.  The jalapeno and pepperjack cheese make this dish just spicy enough– but not so much that your mouth is on fire.  Speaking of fire – I really need to be more careful when I am chopping and seeding jalapenos – I must of had some of the oil on my hand and touched my face.  I was totally on fire and even my finger hurt for a day or two before it finally went away.  I am going to wear disposal gloves next time – I’ve learned my lesson! 

Ingredients

• 4 cups dried pasta
• 1/3 cup onion, finely chopped
• 1 roasted red pepper, finely chopped
• 1 jalapeno pepper, seeded and finely minced
• 7 Tbsp. butter, divided
• 4 Tbsp. all-purpose flour
• 2 1/2 cups milk
• 1/4 tsp. cayenne pepper
• 1/4 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 8 oz. colby jack cheese, shredded
• 4 oz. pepper jack cheese, shredded
• 4 oz. sharp cheddar cheese, shredded
• 1 cup panko bread crumbs

Directions

1. Bring a large pot of water to boil.  When the water boils, cook the pasta according to the package directions, minus 1-2 minutes, strain, then set aside.

2. In the meantime, melt 1 tablespoon of butter in a medium saucepan medium-high heat.  Add the onion, red pepper and jalapeno to the skillet and cook, stirring occasionally until fragrant and tender, about 5-7 minutes.  Remove from heat and set aside in a separate bowl.

3. In the now empty saucepan, melt 4 tablespoons of butter over medium-high heat.  Once the butter is completely melted, whisk in the flour.  Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.

4. Whisk in the milk until well blended.  Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes.  Reduce the heat to medium-low.  Whisk in the spices.  Add the cheeses to the mixture and whisk until completely melted and well incorporated.  Remove from the heat.

5. Preheat the oven to 375° F.  Return the drained pasta to the large pot.  Add in the cooked vegetables and the cheese sauce, and mix until well blended.  Transfer the mixture to a 4-quart casserole dish.

6. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.  Sprinkle the crumb mixture in an even layer on top of the pasta.  Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown. 

Source: Annie’s Eats

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Spinach Manicotti

This has been my go-to manicotti recipe since I first saw it in Cook’s Illustrated.   I recently realized that I haven’t made it in forever – which immediately led to a ‘must-make-manicotti-now-craving’.  The great thing about this recipe is that it uses the no-boil lasagna sheets to roll up the manicotti – which makes it much simpler than trying to fill a slippery pasta tube.  You have to be careful not to break any of the sheets though – I softened a few extra sheets to have ready for when one of them rips beyond repair (which is bound to happen!).   I also like this version since it has spinach already in the filling – and they means I don’t have to make a separate vegetable to go along with this.  So enjoy a simple salad and some crusty Italian bread to serve along this meal.  Enjoy!  

Ingredients

Tomato Sauce

• 1 28-ounce can crushed tomatoes
• 2 Tbsp. extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/4 tsp. red pepper flakes
• Table salt
• 2 Tbsp. chopped fresh basil

Filling and Pasta

• 1 1/2 cups part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 large egg, lightly beaten
• 5 ounces frozen chopped spinach, thawed, squeezed dry, and chopped fine (1/2 of a frozen box of spinach)
• 1 Tbsp. chopped fresh basil
• pinch ground nutmeg
• 10 -12 no-boil lasagna noodles

Directions

1. To make the sauce: Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.

2. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the filling: Combine ricotta, 1/2 cup Parmesan, mozzarella, egg, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.

4. Preheat oven to 375 degrees F.

5. To assemble: Pour 1 inch boiling water into a broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

6. Spread bottom of baking dish evenly with 3/4 cup sauce.

7. Spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle, which short side facing you. (this made 10 manicotti for me – 2 of the noodles were extra). 

8. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, ensuring that pasta is completely covered with sauce.

9. Cover manicotti with aluminum foil. Bake until bubbling, about 30-40 minutes, then remove foil.

10. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler on low. Sprinkle manicotti evenly with remaining 1/2 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Source: Cook’s Illustrated

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Chipotle Chicken Pasta

I’ve had this recipe saved in my ‘to-try’ list for a while – and I’m so glad I finally gave it a try.  It’s perfect for a quick weeknight meal.  Especially if you love chipotle peppers in adobo sauce – they really give the sauce a rich, smoky and spicy kick.  You can adjust the amount of heat – but be careful because these peppers can be pretty hot – this verged on being just hot enough – but any hotter and I wouldn’t have been able to eat it.   Even how it is, it cleared out my sinuses really well.   Enjoy!

Ingredients

• 1 (16 ounce) box dried penne pasta
• 2 Tbsp. canola oil
• 1 pounds chicken tenders, sliced
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 1 (15 ounce) can artichoke hearts, halved
• 1 red pepper, ribs and seeds removed and sliced
• 2 garlic cloves, minced
• 1 chipotle pepper plus 1 Tbsp. adobo sauce, seeds removed and finely chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup baby spinach, roughly chopped
• 1/2 cup fresh basil, roughly chopped

Directions

1. Cook the pasta according to package directions until al dente. Set aside.

2. Season the chicken with the salt and pepper.

3. Heat oil over medium heat in a large skillet.  Cook the chicken until it starts to brown – about 2-3 minutes each side. Remove with a slotted spoon and set aside on a plate.   

4. To the pan, saute the red pepper until soft, about 5 minutes.  Add in garlic and cook for about 30 seconds more.  

5. Add in the artichoke hearts, chipotle pepper and adobo sauce, then stir in the chicken broth.   Bring to a simmer.

6. Return the chicken to the pan and continue to cook until heated though.

7. Stir in the heavy cream, then add in the parmesan cheese, spinach and basil. Continue to cook until the spinach and basil are wilted.  Stir in the cooked pasta.  Serve immediately.

Source: adapted from Big2Beautiful

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Penne alla Vecchia Bettola

Well, not really penne – but I used orecchiette – but this recipe is not about the shape of the pasta – it is all about the sauce.   I’ve made vodka sauce before – but this one is better.  I used plum tomatoes that I canned this year and fresh oregano from my garden – this sauce is out of this world good.  It’s got a little kick from the red pepper flakes – and a smooth creamyness, from the cream.  Just make sure you actually have vodka in your liquor cabinet before you start this – so you don’t have to run out to the liquor store in the middle of this like I did.  I served it with a simple ceasar salad and some garlic knots – perfect Sunday dinner!  Enjoy!

Ingredients

• 1/4 cup olive oil
• 1 medium Spanish onion, chopped
• 3 cloves of garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. dried oregano
• 1 cup vodka
• 2 - (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 1 pound penne (or other shaped) pasta
• 2-4 Tbsp. fresh oregano
• 1/2 cup heavy cream
• Grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F.

2. Heat the olive oil in a large oven proof dutch oven over medium heat until shimmering.

3. Add the onions and garlic and cook for about 5 minutes until soft and translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

4. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper.

5. Cover the pan with a tight fitting lid and place it in the oven for 1 hour. Remove the pan from the oven and let cool for 15 minutes.

6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente according to package directions. Drain and set aside.

7. Puree the tomato sauce mixture with a hand blender (or use a regular blended if you don’t have a hand-held one).

8. Warm the sauce over low, add 2 tablespoons fresh oregano and heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.

9. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Source: Barefoot Contessa on the Food Network

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Butternut Squash Mac and Cheese

Believe it or not – I have never cooked with a butternut squash until this recipe – but that is going to come to an end.  It was so easy to prepare.  I had a feeling that I would like this recipe, but I was blown away.  It was so flavorful and easy to make.  The sweetness of the squash pairs really well with the creaminess of the cheddar cheese.  I also used skim milk – so I may dare say that this is a ‘healthy’ recipe.  I will definitely be making this again soon – and I can judge that by the fact that I could not wait to eat the leftovers for lunch the next day. YUM!

The finished product – my new fall favorite! 

Ingredients

• 1 small butternut squash
• 12 ounces medium sized (elbow, shells, etc.) pasta
• kosher salt
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• ½ tsp. powdered mustard
• 2 cups milk
• 4 ounces (1 cup) Monterey Jack cheese, shredded
• 4 ounces (1 cup) sharp cheddar cheese, shredded

Directions
1. Adjust on oven rack to the middle position and heat the oven to 425 degrees.
2. Cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet.
3. Bake squash for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance.  Scoop 2 cups of flesh from the squash and mash it with a fork or puree it in a blender or food processor. [Any additional squash can be pureed and frozen]
4. Bring a large pot of water to a boil over high heat. Once it boils, add about a large pinch of salt and the pasta. Cook the pasta until it’s al dente according to package directions. Drain and return the pasta to the pot.
5. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add in the flour and mustard. Whisk constantly for 1 minute, then gradually whisk in the milk.
6. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream.
7. Add the cheeses, ½ teaspoon salt, squash, stirring until the cheese melts.
8. Pour the sauce over the drained pasta and stir thoroughly. Serve immediately.

Source: The Way the Cookie Crumbles
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Bruchetta Chicken Pasta

Each week I carefully plan out our menu – which consists of items that I’ve already posted in my blog, some things that I haven’t posted yet, and items that appeal to me in blog posts throughout the week before.  As soon as I saw the title of this recipe I knew I would like it. What an ingenious idea – bruchetta & chicken & pasta – can you say healthy and delicious!  I also chose to add in some roasted eggplant – since it is one of my new favorite foods :)  Enjoy this – we really did!

Ingredients

• 2 boneless skinless chicken breasts, cut into pieces
• 1 box whole wheat spaghetti
• 2 Tbsp. olive oil, divided
• 4 garlic cloves, minced
• 1/2 cup plus 2 Tbsp. balsamic vinegar
• 3 medium tomatoes, diced
• 1 Tbsp. fresh oregano, chopped
• 1/4 cup fresh basil, chopped, plus 1 Tbsp. for topping
• parmesan cheese, cracked pepper & kosher salt
• 1/2 eggplant, sliced

Directions

1. Marinate chicken in 1/2 cup (more or less as needed) balsamic vinegar at least 30 minutes.  Season sliced eggplant liberally with kosher salt in a colander and let sit for 30 minutes as well (once drained, rinse and squeeze out moisture between layers of paper towels). 

2. Cook pasta according to package directions, drain.

3. Heat 1 tablespoon olive oil in large skillet over medium high heat. Add chicken and cook until cooked all the way through, about 5-8 minutes. Remove from heat, transfer to plate.

4. Preheat broiler on high.  Roast eggplant under broiler for 5-8 minutes on each side, flipping once. 

5. In same skillet that chicken was cooked, heat remaining 1 tablespoon olive oil over medium high heat. Sauté garlic until golden – about 1 minute.

6. Add tomatoes, 2 Tablespoons balsamic vinegar, and herbs. Heat until sauce is slightly reduced and tomatoes softened, about 2 minutes.

7. Add pasta and chicken to tomato mixture and heat until warmed, about 2-3 minutes, tossing/stirring to fully incorporate. Serve topped with fresh basil, parmesan and eggplant slices.

Source: Erin’s Food Files

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Baked pasta with sundried tomatoes and spinach

This recipe is from a recent issue of Real Simple magazine – they were promoting recipes that you could make in advance and freeze so that you could swap dinners with other people.  I’m obviously not part of a recipe swap – but I made a smaller portion of this recipe and froze half of the recipe for later.  Although – I do prefer to make dinner fresh each night – there are times where an already prepared straight from the freezer meal is needed.  So if you are looking for something like that – this recipe was just as good when we ate it out of the freezer.   

Ingredients

• 1 1/2 Tbsp. olive oil
• 3 garlic cloves, minced
• 1/3 cup oil packed sun-dried tomatoes, chopped
• 1 28-oz. can crushed tomatoes
• 1 14.5-oz. can diced tomatoes
• 1 1/2 Tbsp. balsamic vinegar
• kosher salt and black pepper
• 1 lb. dried penne pasta
• 7 oz. baby spinach
• 2 cups shredded mozzarella cheese
• 1/3 cup grated parmesan cheese

Directions

1. Heat oil in a medium saucepan over medium heat.

2. Cook the garlic and sun-dried tomatoes in saucepan, stirring for 2 minutes.

3. Stir in crushed and diced tomatoes and cook for 5 minutes.

4. Add vinegar to the saucepan; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, stirring occasionally, until thickened, 15-20 minutes.

5. Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt.

6. Cook the pasta for half the recommended time on the package directions (the pasta will continue to cook when it is baked). Drain the pasta; return it to the pot.

7. Place the spinach in the saucepan of sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Pour a saucepan of tomato sauce the pasta pot and toss to combine.

8. Place the pasta in a 13 x 9 inch pan (or 2 smaller pans). Sprinkle with 2 cups of the mozzarella and 1/3 cup of the Parmesan.

9. To eat tonight: Bake the pasta on a rimmed baking sheet at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
To freeze and cook later: Freeze the unbaked pasta, tightly sealed, for up to 3 months. To cook, thaw the pasta and bake, uncovered, on a rimmed baking sheet at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.

Source: adapted from Real Simple

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Chickpea Pasta Salad

This was the other dish I made for my sisters annual summer party.  I wanted to make a pasta salad that would hold up well outside and taste delicious too.  I definitely made the right choice.  This salad was out of this world!  Everyone who tried it loved it too.   It was a winning combination of sun-dried tomatoes, chickpeas, arugula, fresh mozzarella, walnuts and a balsamic vinaigrette dressing.  I would definitely make this again!    YUM!

Ingredients

• 1 (15 oz.) can chickpeas
• 1/2 cup balsamic vinegar
• 2 garlic cloves, minced
• 1 1/2 tsp. salt
• 2 tsp. fresh chopped thyme
• 1 tsp. fresh chopped oregano
• 1/2 cup olive oil
• 1 lb fresh mozzarella (cut into cubes)
• 1 tsp. pepper
• 1 lb. medium-sized pasta shells (I used gemelli)
• 1/2 cup fresh grated parmesan cheese
• 2-4 cups arugula
• 1 (3.5 oz.) bag sun dried tomatoes, chopped
• 1 cup toasted walnuts

Directions

1. Drain and rinse chickpeas.

2. Combine vinegar, garlic, salt, thyme, oregano, pepper and olive oil. Whisk to mix. Stir in chickpeas and mozzarella. Cover and let sit at room temperature for 30 min-1 hour.

3. Make pasta according to box directions. Drain and add to chickpea mixture.

4. Toss with parmesan, arugula, sun dried tomatoes, and walnuts. Serve immediately.

Source: adapted from The Sweets Life originally from Mollie Katzen's Get Cooking

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Buffalo Chicken Mac and Cheese

As you can tell – I am a fan of Buffalo Chicken, as evidenced in this salad , these sloppy joes and this chicken wing dip.  And I can say that proudly – since I am from Buffalo, NY – the birthplace of the Chicken wing!   All that being said – the key ingredient really is Frank’s Red Hot sauce – there is nothing else like it and definitely no substitute.  The other key ingredient is real blue cheese crumbles – I actually buy a little wedge of buttermilk blue cheese, and I crumble it myself.  It is so creamy and fresh that way.   So this macaroni and cheese recipe is just another way to enjoy those flavors.   I loved this dish (my husband was just – eh about it though – but don’t listen to him!). 

The recipe below makes about four servings – so double it if you are serving a crowd.   This also tastes great as leftovers – I ended up eating it for lunch several days in a row and I never grew tired of it.   Enjoy! 

Ingredients

• 1/2 lb. medium shell pasta
• 2 Tbsp. unsalted butter
• 2 Tbsp. flour
• 1 3/4 cups milk
• 1/4 cup Franks Red Hot Sauce
• 1 1/2 cups sharp white cheddar, shredded
• 3 ounces crumbled blue cheese
• Salt and Pepper, to taste
• 1 1/2 cups shredded cooked chicken (from 1 large chicken breast)
• 1/2 cup panko bread crumbs
• 2 Tbsp. melted unsalted butter
• 1/2 tsp. seasoned salt

Directions
1. Preheat oven to 375 degrees.
2. Lightly butter a 2 qt. baking dish and set aside.  Also bring a large pot of water to boil; season with salt once boiling.
3. In another heavy bottom pot, melt 2 Tbsp. butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes. Slowly stir in milk, cook, stirring frequently, until mixture boils and thickens (takes at least 10 minutes).
4. Add pasta to now boiling water and cook for 8-10 minutes or until al dente. Drain and set aside.
5. Once the milk/flour/butter mixture is thick, turn heat to low and add the hot sauce and cheeses.  Stir until cheese is fully melted and incorporated. Taste and season with salt and pepper as necessary.
6. In the now empty pasta pot, combine the pasta, shredded chicken and cheese sauce until thoroughly mixed; transfer to baking dish.
7. In a small bowl, combine panko bread crumbs, melted butter and seasoned salt until moist. Evenly spread the crumbs over the top of the macaroni and cheese. Bake for 20-25 minutes or until the cheese is bubbly and the topping is browned.
Source: slightly adapted from Norfolk Cooking Examiner
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Summer Vegetable Skillet Lasagna

This is a great seasonal version of one of my favorite meals, skillet lasagna.  It is a very similar recipe except with summer squash replacing the beef.   It is healthy, flavorful and so easy to pull together - perfect summertime weeknight meal.   Topped with some fresh basil picked from my herb garden – it is perfect! Enjoy!  

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 yellow onion, chopped fine
• 4 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes
• salt and pepper
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 small zucchini, cut into 1/2 inch chunks
• 1 small yellow squash, cut into 1/2 inch chunks
• 1/4 cup shredded fresh basil
• 1 cup ricotta cheese

Directions

1. Heat oil in a large skillet over medium high heat until shimmering.  Add onion and cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.

2. Drain tomatoes, reserving liquid.  Add water to tomato liquid to make 2 cups. Add liquid and 1 tsp. salt to skillet.

3. Scatter noodles into skillet and layer tomatoes over noodles and bring to a simmer. 

4. Reduce heat to medium and cook, covered, stirring occasionally (very important or the noodles will stick) for about 10 minutes.

5. Stir in zucchini and squash, cook until noodles and squash are tender, about 8 minutes.

6. Add basil and half of cheese to noodles, stirring until sauce is creamy.  Dollop remaining cheese over the noodles and season with salt and pepper. 

Source: America’s Test Kitchen 30-Minute Summers

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Wagon Wheel Taco Pasta Salad

If you need a dish to bring to a party – look no further than this recipe.  It is the perfect pasta salad that is sure to please a crowd.  It is healthy, fulfilling and absolutely delicious.   It is a combination of Mexican flavors – including cilantro, corn, black beans, salsa, avocado and a flavorful mix of lime juice, olive oil and spices.  I only made one slight addition to this recipe and that was adding some sliced black olives – but if you don’t like them you can definitely omit them. Also, this recipe makes a lot – so if you are not feeding a crowd – you should definitely halve it. 

It was definitely a winner with my family (Hi Aunt Marilyn – I know you wanted this recipe! :) ) – and I know why it is so popular with other food bloggers – you must make this dish!!   Enjoy!

Ingredients

• 1 lb. wagon wheel pasta
• 1 15 oz. can black beans, drained and rinsed
• 1 10 oz. package frozen corn
• 2 medium tomatoes, seeded and diced
• 8 oz. shredded Mexican-blend cheese
• 1 1/2 cups salsa
• 1/2 cup. sliced black olives
• 1/2 cup olive oil
• 3-4 tbsp lime juice
• 1 tbsp cumin
• 1-2 tsp chili powder
• 2 garlic cloves, minced
• freshly ground salt & pepper
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced

Directions

1. Cook the pasta al dente according to package directions. Drain and rinse with cold water.

2. In a large bowl (4 quart), combine the black beans, corn, tomatoes, salsa, olives and cheese. Add the cooled pasta and mix well.

3. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper. Just before serving, dice the avocado and stir into salad.

Source: Cara’s Cravings

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Skillet Pasta Puttanesca

We recently went out to dinner at one of our favorite Italian restaurants and I had the Pasta with Puttanesca sauce.  It was so delicious I wondered why I never made it myself – and considering that both of us love olives – I immediately searched for a recipe.  Of course, I went to Cooks Illustrated to find the perfect recipe – and this recipe is not just the sauce – it is one of their quick, easy the skillet meals – perfect for a weeknight dinner! 

I want to give some love to my amazing All-Clad pots and pans – I love them more that I ever thought I could love pots and pans! lol!  I’m sure if you have them – you know that I’m talking about – and if you don’t – you are missing out.  :)

Ingredients

• 1 Tbsp. olive oil
• 6 garlic cloves , minced
• 2 anchovy fillets , rinsed and minced (optional, but important for flavor)
• 1/4 tsp. red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 3 cups water
• 12 ounces ziti (3 3/4 cups)
• 1/2 cup red wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil leaves
• 1/2 cup kalamata olives, chopped coarse
• 1 cup shredded mozzarella cheese

Directions

1. Adjust oven rack to middle position and heat oven to 475 degrees.

2. Combine oil, garlic, anchovy, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute.

3. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.

4. Stir in wine, Parmesan, basil, and olives. Season with salt and pepper to taste.

5. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Source: Cook’s Illustrated

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Orecchiette with Italian Sausage, Broccoli and crunchy breadcrumbs

I sometimes have bad luck with grocery shopping.  I meal plan each week – and I shop according to that plan.  So when I can’t find a key ingredient in a dish – I have to improvise on the spot or try to come up with something else to make.  So I knew that my grocery store carried broccoli rabe – since I’ve seen it there before.  But this day it didn’t – so I had to substitute broccoli.  It may not seem like a huge difference – but they are two different vegetables with different tastes!   So next time I find it I will have to try it in this recipe – since we both really liked it.  I was actually surprised at how flavorful and delicious this meal turned out to be! 

Ingredients

• 3-4 slices stale white bread, roughly chopped
• salt and pepper, to taste
• 1/2 tsp. garlic powder
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 3 Tbsp. olive oil

 

• 1 pound broccoli (or broccoli rabe), trimmed and cut into pieces
• 1 Tbsp extra virgin olive oil,
• 2 garlic cloves, minced
• 1/2 lb sweet Italian sausage, casings removed
• Pinch red pepper flakes
• 1 pound orecchiette pasta
• Salt & freshly ground black pepper, to taste
• parmesan cheese, for serving

Directions

1. In the bowl of a food processor, combine bread with salt, pepper, and dried herbs. Pulse briefly until bread breaks down into roughly 1/4-inch chunks.

2. Heat 3 tablespoons olive oil in a large skillet. Add breadcrumbs and toss until well coated. Saute until golden brown and crispy, being careful not to let the smaller pieces burn. Remove from heat and set aside to cool.

3. Bring a large pot of salted water to a rolling boil.  Cook the broccoli (2-3 minutes) or broccoli rabe (5-7 minutes) in the boiling water.  Remove with a slotted spoon when done and cook the pasta according to the package directions.

4. Meanwhile, heat the 1 Tbsp. oil in a large skillet over medium-low heat.

5. Add the garlic and cook until it begins to sizzle, about a minute; add the sausage and red pepper flakes and continue cooking until nicely browned, 5 to 7 minutes.

6. Transfer the broccoli to the skillet. Cook over medium-high heat, adding some of the pasta water as needed to help soften the broccoli.

7. Remove the pasta when it is barely al dente, drain, reserving about a cup of the cooking water.

8. Add the pasta to the skillet with the broccoli and sausage and a couple of tablespoons of the reserved cooking water as needed; toss with until well combined. Season with salt and pepper. Top with breadcrumbs and parmesan cheese, as desired.

Source: slightly adapted from Love and Olive Oil

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Summer Pasta Bolognese

 

Is your garden overflowing with so much zucchini that you don’t know what you are going to do with it?  Or do you want to sneak some more veggies into your kids food?   Well – this recipe is for you – and will not disappoint.   I LOVE this recipe – I could probably eat it every week all summer and not get tired of it – but I won’t do that – I need new content for the blog! :)   I used canned tomatoes this time – but it will be even better with freshly picked, ripe, juicy garden tomatoes. 
So yummy!

Ingredients

• 12 ounces fettuccine (3/4 box)
• 2 Tbsp. olive oil
• 1 pound ground turkey
• kosher salt and pepper
• 2 cloves garlic, minced
• 1 1/2 pounds beefsteak tomatoes (about 3), chopped or 28 oz. canned diced tomatoes, drained
• 1/2 cup dry white wine or vermouth
• 1 small zucchini, coarsely grated
• 1 carrot, grated
• 3/4 cup fresh basil leaves, torn
• parmesan cheese, for serving

Directions

1. Cook the pasta according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium heat.

3. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes.

4. Add the garlic and cook for 1 minute.

5. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.

6. Fold in the carrot and  zucchini and simmer for 10 more minutes, stirring occasionally.

7. Remove from heat and stir in basil. Serve over the pasta and garnish with parmesan cheese.

 

Source: adapted from Real Simple

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