Garden Fresh Pasta Salad

Here's something that's sure to be a hit at your summer BBQ.  It's really easy to make - and the homemade dressing is worth it!  Try it, you will like it, I promise!

Dressing
6 TBS. olive oil
3 TBS. red wine vinegar
2 TBS. fresh lemon juice
1 small shallot, finely, minced
1 clove garlic, crushed
1 tsp. Dijon mustard
1 tsp. Italian seasoning, dry blend
1/4 c. green onions chopped (white & green parts both)
1/4 c. mayonnaise
1 tsp. sea salt
1/2 tsp. ground black pepper

1 lb. pasta of your choice, cooked al dente (better to under cook by a minute or two)
1/2 english cucumber, cut in fourths and chopped
3 roma tomatoes, chopped
1, 4 oz. can black olives (optional)
1 c. fresh pea pods
1 c. roughly chopped baby spinach leaves

In a blender or food processor, combine vinegar, lemon juice, garlic, onion, italian seasoning and green onion. Blend until herbs have been minced. Add Dijon mustard, salt, pepper, and mayonnaise. Blend briefly. With the blender or food processor on, gradually pour in olive oil. You will have a thick, creamy dressing. Set aside.

Cook pasta and allow to cool completely.  About 1 hour before serving add all of the dressing (reserving 1/2 c. to pour over right before serving).  Add vegetables, toss together and place in fridge to marinate for 1 hour.  Pour remaining 1/2 c. dressing right before serving.  Stays great in fridge for up to 3 days.

Shrimp & Avocado Pasta

This is my husband's all-time favorite dish (he requests it anytime I ask him what we need to add to our menu).  I've posted it before, but now I have a picture for it.  It is rich, has a little kick to it, and is the perfect pasta for a special occasion.  We think the flavors of parmesan, cilantro, shrimp, avocado and lime really complement each other well.

½ pound fettucini (prepared al dente as directed on package)
3 TBLS Olive Oil (you can use vegetable/canola oil if you don’t have olive, but olive is best)
1 lb. shrimp, peeled, de-veined, tails pulled off (prepared as directed - I've done with with both raw and frozen shrimp and they both work fine)
3 TBLS chopped fresh parsley (or you can use dried, but fresh is best)
3 Cloves Minced Garlic (or use the pre-minced, and follow as directed on jar)
½ of small red or green jalapeno chili pepper (seeded and minced), or if you don’t want that, use ½ TBLS of ground chili pepper spice
¼ dry white wine (or substitute with apple juice)
1 ½ C. Heavy Whipping Cream
2 ripened dark green almost black colored avocados halved, pitted, diced
2 C. fresh grated parmesan (save ½ c. of this to top the finished product)
4 TBLS. Fresh cilantro washed & chopped (you have to use this fresh, don’t buy the dry spice)
2 tsp. fresh lime juice
Salt & Pepper, added until you can taste it.

Bring separate pot of water to boil for the pasta. In a large sauce pan, add in all ingredients, except for fettucini and shrimp on medium heat (don’t boil) until ingredients are blended well and simmering (almost a boil). In your first pot of boiling water, add dried noodles and set timer. Run the frozen shrimp under cool running water as directed. Strain water from noodles when complete, drain water very well. Add shrimp to simmering sauce. Stir 1-2 minutes until blended and shrimp are warmed in sauce. Add fettucini noodles and toss in sauce. Put finished pasta dish on plates and top with freshly grated parmesan.

Portabello, Artichoke & Feta Baked Mediterranean Penne

It's no secret that I love pasta.  I mean, I have about a gazillion pasta dishes already on this blog.  I was getting sick of the old tomato and cheese flavor, so I decided to change it up with a Mediterranean twist by adding some feta, artichokes and portabello mushrooms and it really packed a punch.  Then, this darn daylight savings time gave me one less hour at dinnertime so I had to take a picture in the dark, which never makes this look not quite as appetizing as it really is.  This is a great versatile dish that is perfect for meatless nights (you could added shredded chicken if you don't want to go without!).  Enjoy!

1 lb. box whole wheat penne, cooked al dente (9 min. max)
1 small onion
1 small red pepper
2 cloves garlic
1 TBS. olive oil
1 can artichoke hearts, drained and chopped
2 large portabello mushrooms, stems removed, diced into bite sized pieces
1 c. tomato sauce
2 c. your favorite pasta sauce (one with peppers and mushrooms compliments this nicely)
8 oz. feta cheese, divided in half and crumbled
1 c. parmesan cheese, shredded.

Saute onions, garlic, mushrooms and peppers in olive oil until translucent (about 4-5 minutes).  In large bowl, mix all ingredients, reserving 4 oz crumbled feta and all or parmesan.  Place pasta mixture in 9x13 pan.  Sprinkle with feta and parmesan.  Preheat oven to 350.

Bake for 30 minutes or until feta is bubbly.

Butternut Squash with Pan Roasted Orzo

This would have been the perfect side dish if I hadn't eaten so much of it that I had no room for my main dish (Marinated Turkey Tenderloin...be looking out for that recipe soon, it's a keeper).  This is the essence of fall (I'm loving seasonal cooking right now), and is so filling.  Each bite is pleasing to all taste buds with hints of sweet, salty creamy and fresh. 

3 tablespoons olive oil

2 cups butternut squash (I used 1.25 lbs), peeled, seeded & cut into bite sized pieces

1 small sweet onion, diced

1 garlic clove

1 ½ cups orzo, dry

½ cup dry white wine (may substitute with vegetable broth)

3 cups vegetable broth

¼ cup cream

1/2 cup grated Parmesan cheese, + more for topping

1 tablespoon fresh sage, chopped

salt and cracked black pepper to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the butternut squash and sauté for 4 minutes until just starting to soften. Add onion and garlic and sauté for an additional 2 minutes until fragrant and translucent. Add the orzo and roast in the pan for 3 minutes, stirring occasionally. Add the wine (or broth) and cook until absorbed.

Gradually add the broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.

Stir in cream, and parmesan.  Top with julienned fresh sage. Season with salt and pepper and serve.

Momma's Summer Pasta Salad

This is one of those recipes that you can make with or without some of the ingredients.  Add what you have in your pantry, take out what you don't like, and mix it up.  I, personally, love the combination of the toasted almonds, fresh rotisserie chicken, and perfectly sweet red grapes.  Super easy, super yummy, and perfect for summer.  It makes A TON.  This recipe easily feeds 10 people, so you might want to half it, unless you want to eat it for every meal for 3 days (which I do, sometimes).

*this picture does not include mandarin oranges, craisins or spiral noodles, because I didn't have them on hand! still yummy!*

12 oz. farfalle pasta (bowtie), cooked and cooled
12 oz. spiral pasta (I like tri-colored), cooked and cooled
20 oz. can pineapple tidbits, drained
2 c. chopped celery
2 c. water chestnuts, chopped
4 green onions, chopped
6 oz. craisins or dried cherries
1 c. toasted almonds, chopped coarsely
1 c. grapes, cut in half
1 large can mandarin oranges, drained
6 breasts, chopped (I like to use 1 whole rotisserie chicken shredded)
1 large container coleslaw dressing (I don't use all of it, maybe 3/4 at the most)
1 c. mayonnaise (add more if it looks too dry)

Mix all ingredients together, chill.  Serve.

Pad Thai

We LOVE Pad Thai at our house, and this was a great, authentic recipe.  We modified it to our liking, but you can make your own substitutions - like leaving out the chicken and shrimp and adding tofu if you are vegetarian.  You can also add more spice if you like.

4 TBS. vegetable oil

3 cloves garlic, minced
2 shallots, thinly sliced
8 oz. raw shrimp
4 oz. cubed chicken, cooked
2 eggs, lightly beaten
1 cup shredded or thinly sliced carrots
1 small zucchini, sliced thin
1 pkg. Pad Thai Rice Noodles (cooked, drained and rinsed according to stir-fry directions)
1 c. fresh bean sprouts

Sauce:
4 TBS. lime juice
3 TBS. fish sauce
1 TBS. tamarind paste
4 TBS. sugar
1 tsp. crushed red pepper (or more, if you like)
(Mix well together)

Garnish:
chopped peanuts
chopped cilantro
chopped scallions
slice of lime

Heat large pan over high heat.  Add 2 TBS. oil, garlic, shallots, carrots and shrimp.  Cook until shrimp is opaque; set aside.  Add remaining oil and 2 eggs - then scramble.  Add zucchini, chicken, sauce and noodles.  Toss until combined.  Add shrimp and bean sprouts.  Toss well.  Garnish, and serve immediately.

Ham, Broccoli & Mushroom Peppered Pasta

PRINTABLE RECIPE HERE

This one was my own creation using some leftover ham, and we really liked it - the fresh broccoli and whole grain pasta make it really filling, and the creamy white sauce adds a really nice, smooth flavor.  This dish is GREAT as leftovers (maybe even better than fresh out of the oven) and very versatile!  For vegetarians, you could certainly omit the ham and add more vegetables. 

8 oz. whole grain pasta (I used Penne)

3 c. fresh broccoli, chopped

1/2 c. chopped fresh mushrooms (optional)

1.5 c. diced ham (I used turkey ham)

White Sauce (see recipe below)

1/2 c. parmesan + 1/4 c. parmesan for topping (shredded)

10 whole peppercorns (if this is too much for you, used fresh cracked pepper)

Preheat oven to 350. Cook pasta in boiling water for 4 minutes, then add broccoli.  Continue cooking for 3-4 minutes until broccoli is just tender.  Drain immediately and place in large casserole dish.  Add ham and chopped mushrooms and mix well.  Prepare white sauce, adding shredded parmesan into sauce until melted.  Stir in peppercorns to sauce.  Immediately pour over pasta.  Toss well.  Cover with remaining paremsan to top.  Bake for 35 minutes, or until cheese is bubbly.

White sauce
4 TBS. butter
4 TBS. flour
1/2 tsp. salt
1/4 tsp. garlic powder
2 c. milk

Melt butter, add flour, salt and garlic powder.  Stir over medium heat to create a paste.  Add milk, and stir until you reach desired consistency, adding more or less milk for thicker/thinner consistency.

Emeril's Linguine alla Carbonara

Tried this tonight to carbo-load for a race tomorrow.  It was quick, simple and tasty.

Ingredients


1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

1 yellow onion, minced

4 ounces pancetta or prosciutto, diced  (I used regular bacon)

1 pound fresh linguine

3 large egg yolks, at room temperature

1/2 cup heavy cream, at room temperature

3/4 cup finely grated Parmigiano-Reggiano, at room temperature

Freshly ground black pepper
Directions

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 2 to 3 minutes. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

Candy's Mac 'n' Cheese

Have you ever had something so good, and yet so bad?  This is one of those things.  Courtesy of one of my favorite Southern belle's momma, Candy.  This stuff is so good you can't just have one bite.  But beware, don't try it if you're already got clogged arteries.  It's a great dish to serve plain, as a side, or just when you need some comfort food (all food is comfort food in my book).

10 oz. macaroni noodles, cooked and drained

1.5 cups milk

1 c. evaporated milk

2 eggs

1/2 stick margarine (recipe calls for a full stick, but completely unnecessary)

3 cups sharp cheddar cheese, divided

salt & pepper to taste

Mix milks, eggs, melted margarine, s&p, and 2 cups of shredded cheddar until well blended.  Layer half noodles in greased crock pot, cover w/ half of remaining cheddar, and repeat.  Pour milk mixture on top and cook in crock pot on low for 3-4 hours.

Ham & Pea Pasta

I stole this picture (and recipe) from Krista - of Krista's Culinary Creations. It was quick and yummy!
1 cup frozen green peas

2 Tbsp unsalted butter

1 cup sliced fresh mushrooms

1 cup turkey ham, chopped

1/2 cup heavy cream

1/2 tsp salt

1/4 tsp fresh ground pepper

1 lb linguine, fettucine or other long pasta (I used cavatappi - the spirals)

1/2 cup grated Parmesan cheese or more to taste (I'm always liberal with cheese!)

Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking. Add Parmesan and toss. Serve immediately.

Lasagna...Thrown Together

I was interested in making a lasagna that could be frozen and used for later use...I threw in some stuff I had in the fridge for "secret ingredients" (which I am about to divulge), and it was honest-to-goodness the best lasagna we've ever had. I made 2 lasagna's out of the below ingredients, and my measurements are purely estimates, so take liberties where you see fit!

Lasagna (makes 2, 9x13 pans) - Make one for tonight, and freeze one for a friend!

about 17-18 lasagna noodles, uncooked

1 lb. lean ground beef

1 lb. pork sausage

1 15 oz. carton ricotta cheese

2 c. cottage cheese

4 oz. cream cheese, softened

3 eggs

28 oz. jar cabernet marinara (or your favorite spaghetti sauce)

2 cans diced tomatoes, partially drained

1 can stewed tomatoes

1 tsp. Italian seasoning

1/2 bag of fresh spinach leaves

1-2 cans mushrooms, drained

1 onion, finely chopped

2 tsp. fresh minced garlic

s&p to season

4 c. mozzarella - divided

2 c. fresh shredded parmesan

1 c. shredded or sliced muenster cheese

1 c. fresh shredded asiago cheese


In large sauce pan, brown sausage and ground beef with garlic and onion on medium. Meanwhile, in separate bowl, mix eggs, ricotta, s&p to taste, cottage cheese and cream cheese together until well blended, set aside. Once the meat is cooked, add spaghetti sauce, all 3 cans of tomatoes, Italian seasoning, spinach and mushrooms. Simmer for 20 minutes or so, continuing to stir until well incorporated. While that's simmering, mix all the rest of the shredded cheeses together.

In 2, 9x13 pans, pour enough sauce to thinly cover bottom of each pan. Cover that layer of sauce with the dry lasagna noodles (about 4 and a half, one will be broken to fit the short end of the pan). Pour a layer of sauce on top of this, then a layer of the wet cheese mixture, then a sprinkle of the dry cheese . To complete lasagna, place another layer of noodles, then cheese mixture, then sauce, then a whopping topping of the rest of the cheese for the top.

Set one of the fridge to get cool enough to put in freezer. Cover with foil. Freeze for later.

For the room temperature lasagna - Cover with foil, bake at 375 for 45 minutes. Remove foil, and bake an additional 15 minutes or until cheese is golden and bubbly.

For the frozen lasagna - there are 2 ways to cook it. I write both on the foil and let the recipient decide. 1) From Frozen, leave foil on and bake at 375 for 1 hour, remove cover and bake for 30 additional minutes or until the cheese is golden and bubbly. -or- 2) Thaw in fridge for 8 hours. Bake with foil for 1 hour, remove foil, bake an additional 15 minutes or until cheese is golden and bubbly.

Sausage and Tomato Rigatoni by Guest Chef Amy

4 cups rigatoni pasta, uncooked
1 lb. Italian bulk sausage, cut into chunks
1 medium red onion, sliced
¼ cup tomato paste
¼ cup Kraft Sun-dried tomato vinaigrette dressing
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese

Cook pasta as directed on package. Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooed through, stirring occasionally. Stir in dressing. Toss sausage mixture with pasta. Sprinkle with parsley and cheese.
Makes 4 two cup servings.

Chicken Tetrazzini by Guest Chef Amy

4 chicken breasts, boiled, cubed
7 oz spaghetti noodles, cooked in chicken borth
1 jar sliced mushrooms
2 cans cream of mushroom soup
¾ stick margarine
8 oz. sour cream
Combine all ingredients and top with Parmesan cheese. Bake at 350 degrees for 30 – 45 minutes.
(Breadsticks in picture will be posted next!)

Spitalfield Risotto by Guest Chef Emily

800 ml chicken broth
1 C water
2 chicken breasts
2 T EVOO
1 small onion
4 garlic cloves
1 c. white rice
4 c. uncooked spinach
¼ c. basil
½ c, parmesan cheese

1. Bring water/broth to boil, add chicken and cook.
2. Heat oil- add onion 5 min, then garlic 1 min
3. Add rice- 2 min, add ½ c. water—cook until absorbed
4. Add ¾ c. ck broth, simmer 2 min
5. Continue adding broth until rice is tender and creamy, stir about 25 min until almost all broth is absorbed
6. In the last 5 min, add spinach, chicken, ½ c. parmesan and ¼ cup of basil

This is my sister Betsy’s favorite dish!

Asparagus-Goat Cheese Pasta by Guest Chef Nanette

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese


Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.

Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.



Yield: Makes 4 first-course or 2 main-dish servings

Creamy Tomato Zucchini Sauce

I love creamy pasta sauce, and this one is a cinch.
3 TBS. butter
2-3 TBS. flour
1/2 tsp. garlic salt
pinch pepper
1/2 tsp. minced garlic
1 cup half and half or cream (use milk if you want less fat, just add more flour to thicken)
1/2 can petite diced tomatoes
1 c. zucchini, grated into large shreds
1/2 c. shredded parmesan, divided

Melt butter in frying pan on med-high. Add flour, garlic salt, pepper and minced garlic, stir well into butter to create a roux (thick paste). Slowly add cream and continue to stir until incorporated, reduce heat if thickening too much. Add 1/2 can of petite diced tomatoes, zucchini shreds and 1/3 c. parmesan cheese. Stir until cheese is melted. Pour over hot pasta. Sprinkle with remaining cheese. Serve with crusty french bread and roasted chicken. mmmmmmmm.

Homemade Gnocchi

My cousin Brooke gave me this recipe, courtesy of Mario Batali on the Food Network. I modified it quite a bit to suit my liking and it was delicious, especially with Creamy Tomato Zucchini sauce which I will post next. If you've never tried gnocchi, but like pasta, you should try these, they are a delicacy, and pretty easy to make.
3 pounds russet potatoes (about 12 medium) at least 3 cups all-purpose flour
1 egg, extra large
1-2 tsp. salt
1/4 cup canola oil

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and mash well (don't leave any lumps).
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, adding more flour as necessary until dough is still wet but heavy and thick. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces (I used a pizza cutter to do this part). Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/4 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve. I like to warm mine up and serve them with Creamy Tomato Zucchini Sauce.

This made a ton! You could easily cut the recipe in half if you are feeding 4 or less.

Spaghetti Bake - It's Ta Die For!

12 oz. spaghetti - broken in half and cooked al dente
8 oz. mozzarella mixed with 8 oz. colby jack cheese (or more if you're a cheesaholic)
1.5 lbs. ground beef, cooked with 1 c. chopped onion, 2 cloves garlic finely chopped, and 1/2 c. sliced mushrooms, then add:
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1/2 tsp. salt (or more)
1 tsp. oregano
1 tsp. basil leaves
Let sauce and meat simmer on low for 20-25 minutes.

Layer noodles, cheese, then sauce two times in a 9x13 pan. Top with 1/2 c. shredded parmesan. Bake at 375 for 30 minutes.

Easy Stroganoff

About a pound of lean ground beef
1/2 onion finely chopped

Brown beef and onion in skillet, add salt and pepper to taste.

Bring pot of water to boil, boil package of your favorite noodles (wavy egg noodles work nicely).

To skillet add:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. garlic powder
1 TBS. lemon juice
2 cans mushrooms (pour 1/2 can of the mushroom juice in the skillet, and drain the rest of the juice)
1/2 tsp. black pepper
1/4 c. milk (add more or less for desired consistency)

Let simmer for 10 minutes until well mixed.

Pour over cooked noodles (or rice if you prefer), serve hot, with spinach salad and cooked carrots.

Shrimp & Avocado Fettucine

***I've had LOTS of requests for this easy and better-than-restaurant quality pasta dish***
½ pound dried fettuccine (boiled until al dente)

In large sauce pan stir until mixed, and shrimp is warmed:
3 Tbls olive oil

1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)

3 Tbls chopped fresh parsley

3 cloves garlic, minced

½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)

¼ cup dry white wine

1 1/2 cups heavy cream

2 avocados, halved pitted and diced

1 cup grated parmesan cheese (fresh)

4 Tbls. fresh cilantro chopped

1to 2 tsp. fresh lime juice

salt and pepper to taste

Mix sauce with pasta and serve warm with garlic bread.