Toasted Macaroni with Mushrooms

Foodgawker is one of my favorite websites. I go there almost daily to find inspiration for new recipes and photo ideas. When I saw this recipe, I had to have it. It had all of my favorite ingredients in it, and while Brian wasn't a fan ("too many mushrooms"), I LOVED it. I never would have dreamed of toasting dried pasta and have it come out so yummy. It brings out a nutty flavor to the pasta that you would not get with just boiling it in salted water. It's definitely a make-again for me, I'll just have to make it when Brian's not at home. :)

Toasted Mushroom Macaroni
Source: No Tea After 12

4 Tablespoons extra virgin olive oil
1 Tablespoon butter
8 oz. fresh mushrooms (approx 2 cups), thinly sliced
1 large or 2 small cloves garlic, minced
1/4 cup parsley, chopped
1 teaspoon dried oregano
1/2 cup dry white wine
8 oz uncooked macaroni or other pasta
2 cups chicken or vegetable stock
1/4 cup cream
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
salt to taste

Heat a large heavy skillet over very high heat, add 2 Tablespoons of the olive oil to the pan. Saute the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown, this takes me about 5 minutes. But do watch it carefully, its a bit like toasting nuts, the moment you step away from the stove it goes up in flames. Burned pasta = icky poo poo.

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is almost tender. I usually bring mine to the point just before al dente, it takes approximately 10 minutes.

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy but not claggy sauce. Remove from the heat and stir in the Parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan (of course).

Serves 2 greedy pasta loving people, or 4 as part of a meal.

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Baked Orzo with Fontina and Peas

There are a few things that are forbidden from ever gracing a plate in our house. For me, ketchup, mustard, mayo, bananas, and oranges are just a few things that are from the devil's house. For Brian, the list consists of peas, water chestnuts, and sweet potatoes. Which are three that I LOVE. This recipe has been on my "to-make" list for a long time, but it's always been on the back burner since it has peas in it.

If you keep up with my 365 blog, you may remember that I went through some cookbooks for a new project that my dear friend, Pamela, started for herself. I got inspired and decided to take five cookbooks, look through them, and bookmark recipes to make. Low and behold, this recipe was in a cookbook of mine. I decided to make it anyways and if Brian wasn't a fan of peas, he could push them to the side. :)

Baked Orzo with Fontina and Peas
Source: Giada as seen in Giada's Kitchen, page 111

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced (I used cremini mushrooms, but the cookbook calls for button mushrooms)
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

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Even with the peas, Brian ate two servings and loved it. It is very creamy and rich and yummy. Now if I could just get him to eat sweet potatoes... :)

Shrimp Scampi with Linguini

Happy Mardi Gras everyone! While I didn't make this dish for Mardi Gras specifically, it could still sort of work. It has shrimp in it anyways.

Ok, so I made this for Valentine's Day, I'm just a slacker and just now getting around to posting it. Whatever you make it for, it's quite yummy and easy to put together. Make up a holiday if you need to. Sometimes you need to spruce up a Wednesday night just so you can get through the rest of the week.

Shrimp Scampi with Linguini
Adapted from Tyler Florence

1 pound fresh linguini
4 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup heavy cream
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cook pasta for 2-3 minutes. (If using dried pasta, cook per package directions.) Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine, heavy cream and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


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Farfalle with Creamy Mushroom Sauce

It's no secret I love mushrooms. I immediately knew I'd love this recipe.

Pasta? Check.

Wine? Check.

Cream? Check.

Mushrooms? Check.

Parmesan cheese? Check.

What's not to like? I LOVED this pasta. Loved it. Could not stop eating it. Brian thinks it tasted like something else I've made before, which it did but I didn't care. I even ate it cold out of the fridge. (Keeping it real here.)

Farfalle with Creamy Mushroom Sauce
Adapted from Cooking Light

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces crimini mushrooms, sliced
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Preparation
Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

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Short Ribs

One of the great things about this blog is that I get to try new recipes that I would normally never make for myself. Short ribs have been one thing I've always wanted to make but have never had enough time in the day to cook them.

Usually, I reserve the weekends to try labor intensive, attention seeking recipes. While this recipe doesn't need a ton of labor to complete, it does take a long time. Especially if you don't read the recipe carefully like me. Don't be like me. This one time, at least. :)

I felt like I was on Worst Cooks in America and could picture Anne Burrell shouting at me from a perch in my kitchen. If you haven't watched that show, watch it at least once and you'll understand what I'm talking about. I didn't leave out major ingredients, but I read the cook time wrong, which resulted in me cooking for 5 hours and not eating until 9:30pm. So, start early and read the recipe thoroughly!

Short Ribs with Fettuccine

Adapted from Giada

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried fettuccine
4 to 6 teaspoons shaved bittersweet chocolate

Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 2 hours and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

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Fettuccine Alfredo

Oh, alfredo. How do I love thee? Let me count the ways...

Fettuccine Alfredo and I go way back. We're like best friends...we've been through so much together and I always know it's got my back. (Also, I know it's adding pounds to my backside, so that's an ongoing issue.)

The first meal I ever made for Brian was fettuccine alfredo. It's his favorite meal, so I knew I had a good chance of impressing him. I had the water boiling for the pasta, had my sauce going, Brian comes over and then disaster struck. I had bought two packages of fresh fettuccine because Giada said that the sauce sticks better to fresh pasta. When I went to open the packages, the pasta was molded. EWW. Poor Brian had to rush to the grocery store and buy more pasta for me because I had a sauce to tend to. Thankfully the closest grocery store still carried fresh fettuccine back then because now they do not.

It's still one of our favorite dishes, as it always will be, and the last time I made it, this happened. It's an incident that still makes me shudder.

Also, it's one of lists on my Bucket List o' Recipes. It's a very yummy recipe (it's alfredo sauce, of course it's yummy) and it's actually a "light" recipe. As light as alfredo can be at least. :)

Fettuccine Alfredo
Source: Cooks Illustrated Magazine, Spring 2008, Page 35

1 Tbsp. unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
Table salt and ground black pepper
Pinch ground nutmeg
1 cup finely grated Parmesan cheese
1 (9-ounce) package fresh fettuccine

Directions:
Bring 4 quarts of water to boil in a large pot. Cook pasta according to package directions, 2 to 3 minutes. Reserve one cup pasta water, then drain.

Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove sauce from heat.

Once pasta is cooked, return sauce to low heat, add 1/3 cup pasta water and cooked pasta and toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more pasta water as needed to thin sauce to proper consistency; adjust seasonings. Serve immediately.

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Shrimp Mac and Cheese

Why hello, 2010! Nice to meet you. Hopefully you're a nice year and not a bad year. Brian brought up an interesting point the other night. He said that he heard a man say "I don't pray for a better year when the new year rolls around, because God always ends up making my year bad to prove how blessed I was the year before. Now I just say that I pray I'm blessed in the new year." Very wise and very true.

But, I digress.

This mac and cheese was made on New Year's Eve as a way to say "Bye bye fattening foods. Hello, diet." I realize I'm showing you this late and that most have probably begun some sort a diet regimen (I know I have). But, keep this recipe in mind for, oh let's say, March when the diet is out the window. :)

The original recipe calls for lobster, but at 5:15pm on New Years Eve, I didn't want to hunt down lobster, so I opted for frozen shrimp, which was equally delicious.

Lobster/Shrimp Mac and Cheese
Source: The Neelys

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped OR one bag frozen shrimp, defrosted, and chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves

Directions
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving.


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Penne with Shrimp and Herbed Cream Sauce

Hello world! Miss me? Just say yes. :)

Can you believe Christmas is 17 days away?!?!? Wow! This is the time of year for holiday parties, get-togethers, dinners at various family members' homes, and all out festivities. Now is the time of year to throw the diet out the window and be happy.

Well, it shouldn't be that time of year, but who says I can't try and make myself feel better?

I've been wanting to make this dish for a LONG time but there's always been that one ingredient that's made me leery...clam juice. Eww. I didn't know if I could bring myself to make a wonderful pasta dish and then ruin it with clam juice. Nothing against clams, I'm sure they're lovely. It's just not my cup of tea.

However, I saw this on Food Network over the weekend and I just had to try the dish. I had to have it and have been thinking about it since Sunday morning. So I went to the grocery store after work Monday night and was all prepared to be adventurous. Then fate stepped in and my store was out of clam juice. Darn. So I made it without it. Honestly, I don't feel like it needs the clam juice, so I will continue to be stubborn and leave that pesky ingredient out. Feel free to try the recipe with the clam juice and let me know how it tastes.

Penne with Shrimp and Herbed Cream Sauce

Source: Giada

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice (Or if you're a wuss like me, leave it out)
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice (if using), and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. The sauce will still be runny, but it will thicken as it stands.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Fontina and Mascarpone Baked Pasta

Cheese? Check.

Pasta? Check.

Breadcrumb topping? Check.

If a recipe has this trio of ingredients, it pretty much guarantees I'll cook it. What can I say? We're suckers for a baked pasta dish with breadcrumbs. Throw in that it's a Cooking Light recipe, and I'm all about it.

If your store doesn't have mascarpone cheese (like mine), substitute it with full fat cream cheese. You can also add in ham cubes (like I did), or leave it plain and basking in its cheesy goodness.

Fontina and Mascarpone Baked Pasta

Adapted from Cooking Light

1 pound uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Cooking spray
1 cup Italian seasoned breadcrumbs
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons chopped fresh parsley

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. (It will still be runny after ten minutes. Don't worry, it will thicken in the oven.) Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt, black pepper and nutmeg. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

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Manicotti

It may come as no surprise that I give you another pasta dish. But if you try any pasta dish that I've made, let this be on your list.

Oh my, is it fantastic! It's a bit of work to put together, but the result is amazing. Brian took a few bites and said "Oh wow. Oh wow. This is a DEFINITE make again!" Even after we were full, we kept eating it.

To stuff the pasta, you can do one of two things. You can either place the stuffing mixture into a large Ziploc, cut of one of the corners and use it as a piping bag. I tried this and could not make it work. So I just used a spoon and pushed it down with my fingers. It's the messy route, but it worked for me.

Beef and Cheese Manicotti
Source: Giada as adapted by Elizabeth's Edible

4 teaspoons olive oil
1 medium onion, coarsely chopped
1/2 pound lean ground beef
1/2 pound 50% less fat Jimmy Dean Pork Sausage
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil and onion. Cook until the onion begins to soften. Add the garlic, sausage and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 35 to 40 minutes. Let the manicotti stand 5 minutes and serve.

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"Chicken Pasta"

My dad never cooked until we moved to Arkansas, which was 18 years ago. If you didn't know that tidbit, you would never guess. He has a following at Razorback tailgates. It's true. The people that set up around his spot were not pleased when Brian and I showed up without my dad for the first game. He even fed some cops at the last game! The first thing he ever made was a dessert called Chocolate Bags. He painted paper bags with melted chocolate and then made a raspberry sauce to go on top. My mom cleaned up chocolate for weeks, but my dad was so proud of what he accomplished.

One of the first meals I remember my dad making was this Chicken Pasta. He and I made it together one time when my mom was out of town and we made it with LSU shaped pasta. (Now I wouldn't be caught dead eating anything LSU shaped! No offense, but my allegiance is with the Razorbacks. Woo Pig!) This was dad's dish. One time my mom tried to make it and I told her it wasn't the right color. :) Oops. Now she won't make it because it won't be the right color!

Whatever color your pasta comes out, I promise it will be fabulous.

My Dad's Chicken Pasta
Source: Paul Prudhomme, as adapted by my father

For the chicken:
1 lb. chicken breast tenderloins
Non-stick cooking spray
Tony Chachere's Cajun seasoning

For the pasta:
1 lb. bowtie pasta
6 Tbsp unsalted butter
1/4 cup chopped green onions
2 teaspoons Tony Chachere's Cajun seasoning
2 cups half & half or heavy cream (or evaporated milk)

Directions:
Heat heavy skillet over medium heat. Spray chicken with non-stick cooking spray and season with Tony Chachere's to your taste. Put the seasoned side down in the skillet. Spray the other side and season. Once cooked, set aside on a plate and cover with aluminum foil.

Cook the pasta according to package directions. Wipe out the skillet you used for the chicken and met the butter over medium heat. Add the Tony Chachere's and saute about 1 minute to bring out the flavors, stirring occasionally; add the green onions and saute 1 to 2 minutes, continuing to stir. Gradually add the cream and stir until it reaches a boil. Simmer over medium heat until the sauce thickens somewhat, continuing to stir, about 2 to 3 minutes. Add the cooked pasta. Tear the chicken into bite size pieces and add to the pasta and sauce. Pasta should swim in the sauce.

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Rigatoni with Red Pepper, Almonds, and Bread Crumbs

I'm in a rut. A big, fat, stinking rut. And I need out.

Help me.

Do you ever get so stressed out and busy that you just don't know what to do with yourself? Well, that's my life as of now and I'm hoping that next week will be better.

I've had a bag of croutons staring at me from my counter for the past couple of weeks. It's just been begging me to make this pasta. It's so easy and I need easy right now. I need something that I don't have to think about when I put it together. Plus I need a lot of leftovers that I can eat when I'm too stressed to think straight.

This is the only thing that I will eat the leftovers until they're totally gone. Isn't that strange? I absolutely hate eating leftovers. I always put them in my fridge after I cook but then throw it out at the end of the week. Somehow I make myself feel better by keeping them even though I know I won't eat them.

Also, this is the only dish I'll eat cold from the fridge. It's really, really good cold. Plus it gets better the longer it sits. However, I could really do without the roasted red peppers. I just don't like them. Every time I use them, I think "Maybe this time. Maybe this time will be better..." but it's not. At least for me. It's like the fast food Chinese restaurant in the mall food court. You always have hope that one day it will surprise you and be really good. But it's just not.

Ok, enough rambling. On to the recipe!

Rigatoni with Red Pepper, Almonds and Bread Crumbs

Source: Giada

1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.

Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

Cheesy Baked Tortellini

There are just some days that you don't have time for an elaborate recipe. There are days where you just really don't feel like cooking. (Yes, I have them too.) Some days, you just want to get in the kitchen, whip something together in a flash and be done.

Now if we could only get dishes to magically wash themselves, we'd be golden.

I've debated whether or not to even post this recipe because it's really just throwing things into a bowl, mixing it together, and baking it. However, I realize that we all have lives. We all need dishes that we can put together fast that don't require much thinking.

Cheesy Baked Tortellini
Adapted from Giada

2 cups marinara sauce
1/3 cup ricotta cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh basil leaves
1 teaspoon red pepper flakes
1 pound purchased cheese tortellini (or whatever tortellini flavor you prefer)
2 ounces thinly sliced mozzarella
1/4 cup freshly grated Parmesan

Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, ricotta cheese, red pepper flakes, parsley and basil in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Remove the foil and bake for 5 more minutes, or until the sauce bubbles and the cheeses on top melt.

Mushroom Rigatoni

Hi everyone! Remember me? It seems that it's been ages that I've cooked anything! Probably because, it has been ages! The last thing I made was tacos from an Old El Paso kit. :)

So, where have I been? I've been in Little Rock, AR for one of my best friends/college roommate for 3 years/sorority sister's wedding. I had the lovely honor of being her Maid of Honor. I had to leave out of here Thursday after work so my kitchen has sat dormant since Wednesday night.

When I got back home last night, I was absolutely exhausted but drove my happy butt to Neighborhood Market to find inspiration for dinner. I had read this recipe and tried to remember what was in it while I was shopping.

This pasta dish was ok. Nothing too special and nothing I have to make again without some major tweaks. I think if I had made it the way the original recipe was written, it would have had more flavor. However, I couldn't not remember all of the ingredients. So below is what I did. Be sure to check out the original recipe and try that as well.

Mushroom Rigatoni
Adapted from Rachael Ray

1 pound rigatoni pasta
Salt
3 tablespoons extra-virgin olive oil
1 shallot, finely chopped
4 cloves garlic, minced
1/2 pound baby portabello mushrooms, sliced
1/2 pound button mushrooms, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes
Parmesan Cheese

Directions
Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente. Reserve about a cup of the pasta water in case the sauce is too thick.

Heat a large deep skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shallots and garlic and cook until shallot is soft. Add in the mushrooms and cook until brown and tender. Add wine and reduce a minute. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Add in some pasta water if the sauce is too thick.

Drain pasta and add to warm pot. Toss the pasta with the sauce and top with Parmesan cheese.

Brian's Baked Ziti

I'm not sure why we started calling this Baked Ziti, it just kinda happened. It's really just a fake-baked pasta, but it's one of Brian's favorite meals that I make. I can't say I blame him. We've already had it twice this month. The first time I didn't take any pictures of it, so it gave me an excuse to make it again. Not that Brian complained.

This pasta feeds a LOT of people. I've made some changes to it based on our personal preferences and what I can find the store. The original recipe calls for spinach, but blech, can't stand it. (Remember, I'm a picky eater. Baby steps...) It also calls for capocollo, which is an Italian hot ham. I can NEVER find that here so I just buy Peppered Ham and put it some extra cayenne pepper.

The absolute best part of this dish, is that inside it are little cubes of fresh mozzarella. Oh.My.GOD. When they hit the hot pasta and are put under the broiler, they turn into such goodness that it's indescribable. Please shell out the extra money for the fresh mozzarella. The block just won't do. I promise. The cheese makes the dish.

Spinach and Hot Ham Fake-Baked Pasta, or Brian's Baked Ziti
Adapted from Rachael Ray

1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut
Salt
3 tablespoons extra-virgin olive, divided
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
Black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole or 2 percent milk
1/2 pound sliced peppered ham
1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
1/2 teaspoon nutmeg, ground or freshly grated, eyeball it
1/4 teaspoon ground cayenne pepper, a couple pinches
1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes
1 cup plain or Italian bread crumbs
A generous handful of flat leaf parsley, finely chopped

Directions
Preheat broiler.

Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite.

While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the ham and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.

Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish.

To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley.

Skillet Lasagna

What may come as no surprise to you, I love lasagna. The little frozen Stouffer's lasagnas are what I lived on my Freshmen year of college. So, when I made lasagna for Brian the first time, guess what he said...

"I don't really like lasagna."

What?! No lasagna ever?? It was a very upsetting day, but I'm stubborn enough to not let that stop me from making lasagna. I just have to be creative.

Food Network Magazine came to my rescue in their last issue. There it was, staring at me, this beautiful skillet lasagna. It was an answer to my lasagna prayers. Plus it's a one pot meal so less cleanup! I used some short-cuts to make it easier on myself. And yes, while it is a one pot meal, I still dirtied up about 5 bowls in the prep work. Which leads me to another tip, get all of the prep done before you ever turn the skillet on. I also used Fresh mozzarella, which I don't think I will again. Fresh mozzarella has a ton of water in it and the water just seeped out in the sauce. So next time I will try it with a regular block of mozzarella to see the difference.

Skillet Lasagna
Adapted from Food Network Magazine

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 28 ounce can crushed tomatoes
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
1/3 pound mozzarella cheese, thinly sliced

Directions
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook, about 5 minutes. Transfer sauce to a bowl. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

Crawfish Pasta...or Redemption, whichever

After the horrific jambalaya I made last week, I was out for vindication. This time, I picked a recipe that I knew worked. I picked something that could never let me down. It was go time. Diet or no diet, I had to go with what I knew best...

Alfredo.

Brian and I love us some Alfredo. If it's on a menu anywhere we go, chances are one of us (or both, just being honest) is going to order it. There's no getting around it. Alfredo was actually the first thing I ever cooked for Brian. It's a funny story that I will have to share with my recipe for regular, yummy Alfredo.

I first saw this recipe on Elizabeth's Edible Experience. She's a Louisiana gal like myself, so I love reading the Louisiana style recipes she puts up. The recipe is an Emeril recipe and the original recipe calls for A LOT of butter. I normally cut it down by at least half.

Crawfish and Cream over Pasta
Adapted from Emeril Lagasse

1 pound linguine or fettuccine
2 tablespoons olive oil
3 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Tony Chachere's
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.



Yum.

Italian Mac and Cheese

We love cheese in our house. Even the dog is a cheese-whore. He'll do anything for a piece of cheese. If he has a receipt in his mouth, there's no way you can get it from him without bribing him with cheese.

Even though I've found the perfect mac and cheese, it can't hurt to try new variations of it. I've had my eye on this recipe from Ezra Pound Cake for a while now and finally decided to make it. Man, oh man, it's yummy. It's nice and light and really great for the summer. The next day I went out of town and kept thinking about having the leftovers. Much to my sadness, Brian had finished off all of the leftovers while I was gone.

Oh well, guess I'll have to make it again. :)

Baked Shells with Fontina and Parmesan Bread Crumbs
From Jack Bishop’s "The Complete Italian Vegetarian Cookbook"

Serves 4 to 6

1 pound small shells
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces (about 2 cups) Italian Fontina cheese
Salt
Pinch of freshly grated nutmeg
1/3 cup plain bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano

Preheat oven to 400 degrees. Prepare shells according to package directions, but cook only until they are 1 to 2 minutes shy of al dente. Then drain.

Meanwhile, dice 4 tablespoons of the butter and place in a large bowl. Warm the cream in the microwave, about 1 minute. Cover to keep the cream warm. Shred the Fontina.

Stir the shells into the bowl with the butter. Toss to coat well. Stir in the warm cream and Fontina, and stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Pour the mixture into a greased 13-by-9 ceramic or glass baking dish. Combine the bread crumbs and Parmigiano-Reggiano, and sprinkle over the pasta. Dice the remaining tablespoon butter, and dot the crumb topping with small pieces of butter.

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Goulash

I honestly don't ever remember having goulash growing up. One day, I was watching the Food Network and Paula Deen made her son's favorite goulash. Since then, I've wanted to make it. So, I got all the ingredients, started browning the meat in the dutch oven and Brian walks in. He asks, "What's for dinner?" and I told him "Goulash." He turned his nose up and said "But I don't like goulash."

Isn't that the most frustrating thing?

So, what did I do? Continue to make it anyways. I think he actually changed his mind about the ole goulash because he had two plate-fulls of it.

I would recommend using Low Sodium Soy Sauce in this recipe. Also, I didn't make the House Seasoning, but I included the recipe for it just in case you wanted to make it.

Goulash
Adapted from Paula Deen

2 pounds lean ground beef
1 large yellow onion, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

Directions
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Mushroom Ravioli Lasagna

The past weekend, I was in Kansas City for a Bachelorette Party Weekend. We went to a Tapas restaurant on Friday night called La Bodega, and one of the tapas I ordered was mushrooms in a white wine sauce. It was heaven. Absolute heaven. I'm pretty much game for anything involving mushrooms, so it wasn't a hard sell for me. Thankfully Brian likes mushrooms as well, because I throw them into a lot of dishes.

Before I left for Kansas City, I was watching an old Rachael Ray 30 Minute Meals and she made lasagna using ravioli instead of pasta sheets. After having the mushroom dish Friday night, a light bulb clicked in my head. Rachael made a Spinach and Artichoke version, which causes a number on my gag reflex, so I changed it up and made Mushroom Ravioli Lasagna.

Mushroom Ravioli Lasagna
Inspired by Rachael Ray and La Bodega in Kansas City

2 Tbsp. olive oil
1 1/2 pounds sliced mushrooms
1/4 cup white wine
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced, divided
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Directions:
Bring a large pot of water to a boil for pasta.

Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.

In a skillet, heat the olive oil and 1 clove of the minced garlic over medium heat. Add mushrooms and cook until tender. Add in wine and let reduce.

Heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.

Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.

Cook pasta to al dente, 5 to 6 minutes in salted water.

Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the mushrooms. (Use a slotted spoon to get the mushrooms out so that you don't have too much juice in your lasagna.) Thinly cover the mushrooms with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.

Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.