Grill in Foil: Garlic Shrimp and Gnocchi

A couple months ago the Food Network Magazine and a little booklet insert with 50 recipes for grilling in foil. I thought these would make awesome summer friendly recipes, so I decided to try the two most delicious sounding recipes: Garlic Shrimp and Gnocchi. Both turned out amazing, and instead of grilling them on the grill, we actually just did them in the oven! It was so much fun to make it this way, and the kids loved it too! Here is a "how to" on making the perfect foil packet:

How to make a foil packet:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

Garlic Shrimp

Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

Gnocchi 

Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

Orzo Salad with Spicy Buttermilk Dressing

Summer is over, but I still have some summer friendly recipes to share. This is a really great salad that makes a lot, and between the beans, tomato and avocado, you can feel good about what you are eating! I made a batch of this at the beginning of the week, and then had it for lunch everyday. And even then I had leftovers to share with a friend!

And maybe on a cold snowy day, you can makes this and imagine that it is hot outside.

 Orzo Salad with Spicy Buttermilk Dressing
from Simply Gourmade

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons canola mayonnaise ( I have a confession...I used real mayo)
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley



Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.


Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Potato and Onion Varenyky

Back in 2000-2002 my husband was able to serve a mission for our church in Kiev, Ukraine. Throughout our marriage he has reminisced about meals he during his time there. Unfortunately I have not been able to share in these food memories simply because there is not a local Ukrainian (or even Russian) restaurant down the street (or even in the state!). One time when we were dating Trent tried to make me some borsch, but sadly it burnt. However, I have had Mrs. T's Perogies form the freezer section of the grocery store. Not exactly authentic, but we still like them. Oh, and then the one time some friends of ours made some Russian dish (the husband is Russian), but I cannot even remember what it was.

Meanwhile, I have this awesome friend. We have been friends since my junior year in high school. She is one of those friends that could go years without seeing you, and still buy you a present that is so perfect that you start looking for hidden cameras in your house. For Christmas this past year she sent me a cookbook called "Russian, German, and Polish Cooking". Oh, my husband and I were so excited! We looked through the cook book together and my husband would shout out names of dishes and get all excited. I was so excited to try out several recipes, but the problem was I was pregnant, and really lazy. So fast forward 10 months, and finally had the time and energy to try one out!

The recipe I attempted was called Liver and Bacon Varenyky.

What?

Did I just say liver?

Yah, if you noticed the title of my post, I had to change the recipe into Potato and Onion, because who in their right mind would go to the meat counter and ask for "roughly chopped chicken or lamb liver". (Also a sign that this cookbook is legit). This recipe was intense, and my husband was in awe when he got home that I even attempted it on my own. Apparently in Ukraine they spend the whole day making these bad boys. How did they turn out? Well the filling was perfect, the dough however was a little too thick. It was hard to roll it out just thin enough, Everybody lover it though, and it is worth making it again!

My favorite part? In the cook book it says " There is an old Ukrainian superstition that if Varenyky are counted, the dough will split and the filling will spill out". SO, of course the entire time I am making them and wanted to count them. It took every ounce of energy to NOT count those dang Verenyky. I didn't and guess what, not one split! I am a believer.

Potato and Onion Varenyky

1 3/4 c plain flour
1/4 tsp salt
2 eggs, beaten
1 tbsp butter, melted
beaten egg for sealing
1 tbsp sunflower oil (I just used canola)

For the filling:
t tbsp sunflower oil
1/2 small onion chopped
4 oz bacon, choppped
8 oz of potato, peeled, cooked, and mashed
salt and pepper

Sift the flour and salt into a bowl. Make a well in the center. Add the eggs and butter and mix to a dough. Knead the dough on a lightly floured surface for 2-3 minutes, until smooth. Wrap in clear film and leave to rest for 30 minutes. For the filling, heat the oil in a pan and cook the onion for 5 minutes. Add the bacon and cook until crispy. Remove from heat and add the cooked mashed potatoes and stir until well combined. Put the mixture into the food processor and process until filling is finely chopped. Season with salt and pepper and compress a few more seconds. Roll out the dough on a lightly floured surface until an 1/8th of an inch thick. Stamp out rounds of dough with a 2 inch cutter. Spoon a tsp of filling into the middle of each round. Brush the edges of the dough with beaten egg and fold in half to make half-moon shapes. Leave to dry on a floured dish towel for 30 minutes. Bring a pan of salted water to boil. Add the oil, then add the varenyky, in batches if necessary. Bring back to boil and cook them at a gentle simmer for 10 minutes, until tender. Drain well and serve hot. Garnish with sour cream and chopped chives.

Asparagus Pasta Salad

I love pasta salad. I also have been intimidated by it... who knows why because most recipes are super easy! In a recent issue of Food Network magazine, they featured several different pasta salad recipes with ingredients were listed, but not the amounts of each ingredient. I like this idea because it allows you to put in a little bit of this and a little bit of that. The ingredients for the pasta salad I chose where: Fusilli, Asparagus, Corn, Sun dried Tomatoes, and Creamy Parmesan Dressing. I will try to guesstimate the amounts I used, but take some time and have fun at making it your own!

Asparagus Pasta Salad

16 oz package of Fussili or other corkscrew pasta
1/2 lb of asparagus (fresh or frozen)
6 oz of corn
8 oz container drained and chopped sun dried tomatoes
1 bottle of creamy Parmesan dressing (which I could not find so I just used a creamy cheese dressing)

Cook pasta in salted water, drain and cool. Meanwhile, broil asparagus brushed with olive oil for 7-10 minutes until crisp. Let asparagus cool, and cut into 1 inch pieces. After pasta has cooled add all ingredients together and mix well. Refrigerate until ready to eat! I also added some grilled chicken to mine to make it more of a meal than a side dish.

Italian Chicken Pasta

This is another fabulous recipe form my mother-in-law. This is a great summer recipe because it is light and it uses up a small part of the squash you are growing in your garden! This is a pasta you eat warm, but I have had it cold too, and it taste like a fabulous pasta salad! It makes a lot too, so you get to enjoy it all week long. Someday I will get the story behind all these wonderful recipes

Italian Chicken Pasta        

 6 – split chicken breasts seasoned with

      Italian seasoning/salt/ garlic salt  -  broil and cut into

      strips when cooled.

2 – small zucchini peeled and cut in thin strips or slices

1 – small yellow crookneck squash peeled

      and cut in thin strips or slices

 1 or 2 – bell peppers (whatever color you want – green, red, etc.)

      cleaned and cored and cut into thin strips

Sauté vegetables in a large fry pan in 1 tbsp. of oil until softened. 

1 lb. – thin spaghetti noodles.  Cook and drain while veggies are being

cooked. Keep moist. 

1 bottle Fat Free Kraft Italian dressing. 

½ c. grated parmesan cheese

Add dressing to veggies in fry pan and stir until dressing is warm.

Combine noodles, veggies w/dressing, chicken, and parmesan cheese.

Stir together until noodles are moistened.  Eat while warm and have the leftovers cold!

Cilantro Pesto

I am on a never ending quest to find simple yet delicious summer friendly recipe. I do believe the cilantro pesto fits right in, especially paired with pre-made Costco chicken ravioli. Not only is this pesto easy, it also makes a tons for you to freeze! The pesto is very light and fresh tasting, and the cilantro adds a flavorful bite that traditional basil pesto lacks. You can use the cilantro pesto on ravioli or any pasta, use it to make crostini's, put it on pizza or even mix it with your eggs!

Cilantro Pesto

1 (16 ounce) package farfalle pasta 1 bunch fresh cilantro 5 cloves garlic, minced 1 tablespoon white wine vinegar 1/4 cup grated Parmesan cheese 1/2 teaspoon cayenne pepper 1/2 cup walnuts or pecans salt to taste 1/2 cup olive oil

	In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.

Three-Cheese Macaroni

If you have read my blog enough, you know how much I love macaroni and cheese! I found this "lighten-up" recipe in the food network magazine. What makes it "lighten -up"? Well, I am not sure, but it does have pureed cauliflower in it. And guess what? It taste great! No one even noticed, not even my husband. Give it a try!

Deli counter tip: A few years ago I realized you can have the deli counter cut meats and cheese in blocks! Maybe I am a little slow on the uptake, but it revolutionized my life! I could buy blocks of deli meats or cheese and cube it or shred it at home! This opens up so many options for you as far as shredded cheeses go. When I purchased my muenster cheese for this recipe, I just asked for a 4oz block and then shredded it at home!

Three-Cheese Macaroni
recipe and photo courtesy of foodnetwork

1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Penne with Roasted Asparagus and Balsamic Butter

I love pasta. I could eat some for of pasta for every meal for the rest of my life. I am currently trying to lose some baby weight, so pasta is not something that I run to at this time. However, I did find this recipes that 1: looked pretty tasty and 2: looked healthy (as healthy as pasta can be!) and 3: was very easy! I loved this and 2 out of the 3 solid food eating kids liked it too. It is a winner in my book.

Penne with Roasted Asparagus and Balsamic Butter 

from Mel's Kitchen Cafe

1 pound fresh asparagus spears

1 tablespoon olive oil

¾ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup balsamic vinegar

1 teaspoon light or dark brown sugar

1 pound penne pasta

4 tablespoons butter, cut into pieces

1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Mac and Cheese

I love macaroni and cheese, and I love to try different recipes. This one is a favorite by far. The kids didn't like it as much, but my husband and I loved it. I devoured it. It makes a lot, so if you have a smaller family (like less then 10 people) you could probably half it. Though I have been enjoying the leftovers all week. And NEVER look up the nutritional info on this baby. It just ruins the fun.

Mac and Cheese
from Family Circle October 09
 
1 (16 ounce) box penne rigate
3/4 lb sharp cheddar cheese, shredded
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded ( or Parmesan)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

 

Preheat oven to 350 degrees Fahrenheit.
Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
Bring a large pot of lightly salted water to boiling; add penne.
Cook penne for 6 minutes; drain.
In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
In a pasta pot, stir together the cooked penne and the cheese sauce.
Pour half of mixture into the prepared baking dish.
Sprinkle with a generous cup of the cheese
Spoon in the remaining penne and top with the remaining cheese sauce.
Bake for 20 minutes.
Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
Cool slightly before serving.

Cheese Stuffed Shells

This is a great recipe, which I believe is from my mother-in-law. This is a family favorite. Come on, who doesn't love pasta, sauce, and lots of cheese! You can't go wrong!

Cheese Stuffed Shells

1 tbsp olive oil

1 large onion chopped

1 tsp dried basil

1 tsp dried oregano

1 bay leaf

16 extra large shells

1 c part skim ricotta

2 cloves garlic, minced

1/4 tsp red pepper flakes

black pepper and salt

1 can tomatoes, chopped with juice

2 tbsp tomato paste

1/2 c Parmesan cheese

1/4 tsp nutmeg

1 egg white

Heat oven to 375.

Heat olive oil in a heavy sauce pan on medium heat. Add onion, basil, oregano, bay leaf, half the garlic, red pepper, and salt and pepper. Cook uncovered until onion is soft (about 5 min). Remove 2 tbsp if the onion mixture and set aside. Reduce heat to low and add tomatoes and tomatoes past. Cook uncovered for 20 minutes. 

Cook pasta shells, drain and rinse with cold water.

For the filling combine 1/4 c Parmesan with ricotta cheese, nutmeg, egg white, the remaining garlic, red pepper, and the reserved onion mixture. Set aside. Take the tomato mixture and spoon half the mixture into the bottom of a 9x13 baking [an, and take the cheese mixture and spoon 3 tsp into each shell. Top with remaining tomatoes mixture. Bake for 25 min covered with foil. Uncover and top with remaining Parmesan and bake for 5 min longer.

Like lasagna, this can be made, and then frozen before baking. When ready, let defrost and bake as directed!

Noodles Stroganoff

This is an original recipe, created by none other then: me! I was never a fan of traditional beef stroganoff because I have issues with mushrooms. Luckily, I married a wonderful man who also has issues with mushrooms. So, this recipe is very non-mushroom friendly. Oh, and it is delicious as well! Sorry no picture, but I promise it looks good!

Noodles Stroganoff

1 16 oz  package of egg noodles
1 cup sour cream
1 cup cream of mushroom soup
1/2 cup Parmesan cheese
1 tsp salt
¼ tsp pepper
½ lb hamburger
1 TBSP olive oil
2 clove garlic
1 small onion, chopped
2 TBSP butter
 
Cook egg noodles. Meanwhile, in a bowl mix sour cream, cream of mushroom soup, salt, pepper, and ¼ cup Parmesan cheese, set aside. In a large skillet cook onions, and garlic in olive oil until caramelized. Add meat and cook.  When meat is cooked through, add to sour cream mixture. When noodles are done, coat with the 2 tbsp of butter, and then add meat and sour cream mixture to noodles. Top with remaining ¼ cup Parmesan cheese.

Garden Week: Basil Pesto

I have to give foodnetwork credit for a lot of my cooking skills and knowledge. Back when My oldest was a baby, I used to watch the cooking shows food network religiously. laetly, it seems like we just watch the "non-cooking" shows on foodnetowrk, which are still entertaining and somewhat educational. However, I decided to go back to my roots, so I started recording some of the cooking shows that play during the day, and watching them at night. I recently watch an episode of Giada at Home where she cooked a tradition Northern Italian meal. It all looked so delicious. Luckily, one of the dishes was Pesto, which I had on my menu for August! I decided to make the Pesto part of the meal. It turned out fantastic! I will certainly be attempting the rest of the meal (a soup and dessert) another time!

I made this part of garden week because I feel that everyone should have a basil plant in their garden!

Trenette with Eggplant and Basil Pesto
Pesto:

    * 2 packed cups fresh basil leaves
    * 1/4 cup toasted pine nuts (see Cook's Note)
    * 1 clove garlic
    * 1/2 teaspoon kosher salt, plus extra for seasoning
    * 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
    * 2/3 cup extra-virgin olive oil
    * 1/2 cup (1 1/2 ounces) grated Parmesan

Pasta:

    * 1 pound trenette or other short-cut pasta
    * 1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
    * 1/4 cup extra-virgin olive oil
    * 1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
    * Kosher salt and freshly ground black pepper
 
For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: 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 and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.
 

 

Buffalo Chicken Macaroni and Cheese

I love macaroni and cheese (that may be an understatement). If I could eat one thing for the rest of my life, it may possibly be Kraft macaroni and cheese. However, since I am supposed to be a grown-up, I should probably eat like one (at least one meal a day). So, I am on an ongoing journey of finding that "just as good as kraft" homemade macaroni and cheese recipe. I haven't found it yet, but this one is up there among my favorites.

Not only do I love mac and cheese, I also love spicy food. This recipe offers the best of both worlds! It was pretty easy to make (I actually made it earlier in the day and refrigerated it until I was ready to bake it). Two things to change: I made half this recipe and it still made a ton. So, unless you are feeding an army, I suggest halving the recipe. Also, as funny as this sounds, I think you can leave out the chicken. The chicken gets in the way of the yummy crunchy topping, and the ooey gooey cheese.

Buffalo Chicken Macaroni and Cheese

    * 7 tablespoons unsalted butter, plus more for the dish
    * Kosher salt
    * 1 pound elbow macaroni
    * 1 small onion, finely chopped
    * 2 stalks celery, finely chopped
    * 3 cups shredded rotisserie chicken
    * 2 cloves garlic, minced
    * 3/4 cup hot sauce (preferably Frank's)
    * 2 tablespoons all-purpose flour
    * 2 teaspoons dry mustard
    * 2 1/2 cups half-and-half
    * 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
    * 8 ounces pepper jack cheese, shredded (about 2 cups)
    * 2/3 cup sour cream
    * 1 cup panko (Japanese breadcrumbs)
    * 1/2 cup crumbled blue cheese
    * 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Thai Chicken Sesame Noodles

I mentioned in a previous post, I have been searching for a good asian noodle dish. I am excited to announce, I found one! This recipe was e-mailed to me several months ago, and I finally dared to try it. This one is a keeper. I was a little hesitant with the whole peanut butter thing, but it worked! My husband suggested that we add halved cashews next time, and I believe that will make it outstanding.

Thai Chicken Sesame Noodles:

1 C prepared Good Seasons Oriental Sesame salad dressing (divided) (I just bought kraft asian sesame dressing and it worked fine)
1 pound boneless skinless chicken breast halves, cut into strips
2 Tbs. each of chunky peanut butter and honey (I didn't use chunky)
1/2 tsp crushed red pepper
8 ounces spaghetti cooked and drained
1/4 C each shredded carrot and sliced green onions
1/4 C chopped cilantro

Pour 1/3 C of dressing over chicken in medium bowl, toss to coat.  Cover and refrigerate 1 hour to marinate.  Drain, discard dressing.  Mix remaining 2/3 C dressing, peanut butter, honey, and pepper, set aside.  Cook chicken in large skillet on medium high heat about 8 minutes or until chicken is cooked through.  Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl.  Add peanut butter mixture, toss to coat.  I also added some peas, but you can be creative and add other fun veggies too!
 

Alfredo

Lack of blogging excuses:

• I never really came off "vacation mode" 
• Is summer so I am outside, not blogging,
• I am also not cooking because who really wants to hang out inside and cook all day, not me!

This is a recipe we had last month, but somehow it got lost somewhere between May and vacation. Anyway, this is my go to Alfredo recipe. Super simple and super delicious. I like to do some fun additions from time to time, like adding jerk seasoning to the sauce, and topping it with jerk chicken! Whatever you do, it will still be delicious, and very unhealthy.

Alfredo Sauce

1/2 c butter
2/3 c heavy cream
1 1/4 c Parmesan
1/4 tsp salt
dash of pepper
noodles (fettuccine or linguine)

Heat butter and cream until butter melts. let cook for several minutes, continually stirring. Remove from heat and add cheese, salt and pepper, stirring until all combined. Pour on top of noodles!

Triple Cheese Spirals

I love macaroni and cheese. My favorite of course is Kraft, but I have fun trying out different recipes. Someday I think I will find a recipe that is as good as Kraft macaroni and cheese, but it hasn't happened yet. This is a good, easy recipe. It can be fun for kids too, because of the pasta shapes! Thi sis another great recipe from Food Network Magazine.

Triple Cheese Spirals

    *  Kosher salt
    * 12 ounces gemelli, cavatappi or other spiral-shaped pasta ( I used wagon wheel shaped pasta)
    * 3 tablespoons unsalted butter
    * 1 tablespoon all-purpose flour
    * 1 teaspoon dry mustard
    * Pinch of cayenne pepper
    * 1 (12-ounce) can evaporated milk
    * 1/2 cup whole milk
    * 3/4 cup shredded yellow sharp cheddar cheese
    * 3/4 cup shredded monterey jack cheese
    * 1/2 cup grated parmesan cheese
    * 1/2 cup panko (Japanese breadcrumbs)
    * 2 tablespoons chopped fresh parsley, chives and/or scallions

Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.

Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm.

Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.( I did this, and my parmesan ened up in a big melty lump. So I would suggest melting everything first, and then adding the Parmesan in after).

Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

Lasagna Marinara Rolls

Found this is my favorite Food Network magazine. I made the sauce several week ago and froze it, mostly because this is a very time intensive and an involved recipe. However, my husband and I both agreed that the sauce was very good, and the lasagna itself is a little too cheesy, but good nonetheless. Also, I made this in two 8x8 pans instead of a 9 x 13. This way we can have one for tonight, and then freeze the other!

Lasagna Marinara Rolls

For the Sauce:

• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced pancetta (about 2 ounces) (I used bacon)
• 1 large Spanish onion, diced
• Kosher salt
• 2 cloves garlic, smashed
• Pinch of red pepper flakes
• 2 28-ounce cans San Marzano plum tomatoes

For the Lasagna:

• Kosher salt
• 1 16-ounce box lasagna noodles
• 4 cups ricotta cheese
• 2 tablespoons grated pecorino cheese
• 1/2 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, shredded (about 3 cups)
• 2 large eggs
• 5 sprigs fresh thyme, leaves roughly chopped

Make the sauce: Pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring.

Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot. Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt.

Make the lasagna: Preheat the oven to 375. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking.

Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and

2 teaspoons salt in a bowl. Drain the pasta and place on a clean towel in a single layer.

Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella.

Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce.

Penne a la Carbonara

This is just one of those classic recipes you need to have. This may not be a good one for you if you are weary of raw eggs, or if you are pregnant. Trust me though, the eggs do get cooked, and you will not die from salmonella.

Penne a la Carbonara

1 lb pancetta diced (we have used bacon too)
Salt and pepper
6 eggs at room temperature
 ½ c cream at room temperature
1 ¼ c Parmesan
1lb penne
4 tbsp fresh parsley.

Cook pasta per package directions. Sauté pancetta until crispy and season with pepper. In a bowl, beat eggs and cream then season with salt and pepper and stir in Parmesan (leaving 2 tbsp for garnish). When pasta is done, drain water and return to pan. While pasta is hot, add pancetta and mix. Then, quickly add egg and cream mixture and coat completely (sometimes it helps to put the pan of pasta back on the “warm” burner to help “cook” the eggs). Top off with remaining Parmesan and parsley.

Stuffed Manicotti

Another one from my mother-in law! We love this recipe, and it is fun to have something a little different from your basic lasagna. 

Stuffed Manicotti

1 lb mild ground pork sausage, or ground beef
2 15 oz cans tomato sauce, Italian style (or just add your own Italian seasonings)
1 6oz can tomato paste
1/4 c water
1/2 tbsp packed  brown sugar
1 15oz carton ricotta cheese
3 c shredded mozzarella cheese
1 egg
1tsp parsley flakes
12 manicotti noodles, cooked, rinsed and drained
grated Parmesan cheese

In a large sauce pan, brown meat and drain. (I have done this meatless numerous times, and it tastes just as good!). Remove half of the meat and set aside. In the sauce pan stir in tomato sauce, paste, water and brown sugar. Simmer 15 min. Meanwhile, in a medium sized bowl combine remaining meat, ricotta, 2 c mozzarella, egg, and parsley. In a 9 X 13 pan, pour 1/3 of the spaghetti sauce mixture in the bottom. Stuff manicotti noodles with ricotta mixture and place on top of sauce. Pour remaining sauce over filled noodles. Top with remaining mozzarella and sprinkle with Parmesan. Bake uncovered at 350 for 20 minutes. Makes 6-8 servings.

I like to half this recipe, and it feeds my family of 5 very easily. I make it in a 9x9 pan instead. You could even make the full recipe but split into two 9x9 pans and freeze one. If you do half it, for the half an egg, just crack egg in a bowl, whisk it, and then use half of that in the recipe.

Baked Pasta with Chicken Sausage

I am not a huge baked pasta fan, or so I have discovered. This recipe looked delicious, and smelled delicious, but I was not in love with it. However, my dinner guests really liked it or maybe they were just being polite. Then again it was my older brother, so I think he would tell me the truth. Honestly, I have not ever had a baked pasta I have really liked ( besides lasagna, stuffed shells and manicotti). If you are a fan of baked pasta however, I think you might like this!

Baked Pasta with Chicken Sausage from My Kitchen Cafe 
*I used ground Italian chicken sausage from Sunflower Market and just precooked it** I also made this in two 9x9 pans, I cooked one, and froze the other!
 

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.