Serve Belly-filling Baked Ziti for Dinner!

 

Cheater’s Lasagna should be 

the name for this dish!

 

  

Do you like lasagna, but could do without the fuss?  Make this baked ziti instead.  It has about the same flavors, is easy to make and is just as tasty.  

 

Turn Your Easter Ham into a Lighter Ham Tetrazzini!

When Easter's over, wow those around your dinner table with this tasty ham dish!

I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye.  It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!

Woo hoo! It's Creamy Mac and Cheese in the Instant Pot!

What’s all the buzz about the kitchen appliance, the Instant Pot?  What’s with that?  It’s like a cult following, an obsession.  Is it worth getting one?  It took me a while to buy one, but I caved in and bought one.

The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.

It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage.  Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.

The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no more hard-boiled eggs looking like craters on the moon and no more nasty green rings around the yolk!

Then I moved on to America’s favorite, mac and cheese.  I loved cooking it this way!  No draining pasta, no second pot for the sauce!  

To put it simply ~ add the ingredients to the pot - let it cook - add milk and cheese - melt the cheese - eat - it is delicious!

If you’ve just acquired an Instant Pot or are considering purchasing one for your kitchen, this is the perfect recipe to start with.  It’s easy, and it makes mealtime a breeze!  

I just hope you have an easier time than I did in setting the lid on and locking it in place.  A little tricky!

The mac and cheese turns out perfectly delicious!  I’m impressed with the recipe and even more impressed with the Instant Pot and everything it can do.  


Instant Pot Creamy Mac and Cheese
Slightly adapted from Center Cut Cook

Ingredients:

1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese

Method:

Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.  
Once complete, use a quick release.  
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses. 
Continue to mix and stir until creamy.
Add any extra salt to taste.
Serve hot!
6-8 servings
Printable recipe


Happy cooking!

Delicious Garlic Shrimp and Pasta w/Vegetables

This is a 

lick-your-plate-clean 

sort of dish!

With a pound of shrimp, a box of pasta and assorted veggies, you can have dinner on the table in less than a half hour!

Not only it this recipe easy, it’s a healthy protein-rich dish too.  The omega-3 fat acids in the seafood boost immune function and regulate inflammation.  The vegetables are filled with important sources of many nutrients, including potassium, dietary fiber, folic acid, and vitamins A and C.

Rotini is corkscrew-shaped pasta.  The names comes from a 17th-century Italian word meaning “small wheels.”  It originated in Northern Italy and the tight twists help them retain a wide variety of sauces better than some other pastas.  

Colloquially, they may be called “Scroodle Noodles”  or “Scroodle Macaroni,”  or just plain “corkscrews,” like I call them.

Be sure though, there’s no skimping on taste here ~ this dish will fill you up, without weighing you down!

It makes Monday night dinner seem more like Saturday night!

Garlic Shrimp and Pasta w/Vegetables

Ingredients:

12 ounces rotini pasta
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 pound raw shrimp, peeled, deveined, tails removed 
1 teaspoon red pepper flakes, divided
1 teaspoon salt, divided
1 teaspoon seasoned pepper, divided
12 ounces frozen broccoli florets, thawed and drained
16 ounces frozen mixed vegetables of your choice, thawed and drained
½ cup white wine
Zest and juice of 1 large lemon
Chopped fresh parsley, garnish

Method:

In a large pot of boiling salted water, cook pasta 5 minutes less than al dente,  reserving ½ cup of pasta water.
Meanwhile, heat oil in a large skillet over medium high heat.
Add garlic and cook until fragrant, about a minute.
Add shrimp and sprinkle with ½ teaspoon each of red pepper, slat and seasoned pepper. 
Sauté, just until cooked through (a little pink and opaque),  and stirring to coat with seasonings, about 3-4 minutes.
Transfer to a bowl and set aside.
Heat remaining oil over medium heat.
Add vegetables, and remaining salt and peppers.
Sauté until heated through, 4-5 minutes.
Add wine and return shrimp to skillet, cook 2 minutes.
Stir in lemon zest and juice.
Add pasta to the skillet and toss to combine, adding ¼ cup or more of reserved pasta water if needed.
Adjust to desired seasonings and consistency with pasta water.
Transfer to a large serving bowl, garnish with parsley.
Serves 6
Printable recipe



Enjoy!

Old-fashioned Midwest Beef and Noodles

This is a Midwest Classic!

Like meatloaf, biscuits and sausage gravy, Johnny Marzetti, lemon meringue pie, jello salads, pot pies, hickory nut cake, creamy chicken casserole, tuna and noodles, nut bread, you get the picture: old-fashioned Midwest church basement supper fare!

Beef and noodles fits into this category perfectly…

Most beef works well; leftover is great, steak, chuck roast, or use deli beef.  Add mushrooms, if you like, add your favorite noodle, thick or thin, and season to your taste.

No matter where you live and how old-fashioned this dish is…

It’s winter here, it's cold and it's time for a hearty dish.

It’s easy, delicious, simple comfort food at its best!

I’m thinking you’ll like like this ~ 

So get your fork ready and make your tummy happy!

Old-fashioned Midwest Beef and Noodles

Ingredients:

1 (12 - 16 ounces) bag egg noodles
1 tablespoon cooking oil
8 ounces beef top sirloin, thinly sliced across the grain
1 onion, sliced thin
1 (14.5 ounces) can beef broth
Salt and pepper, to taste (I use Montreal Steak Seasoning)

Method:

Cook noodles according to package directions, set aside.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add meat and onion, cook until meat is no longer pink.
Add cooked noodles, and broth, combining well.
Season with salt and pepper.
Serve
4-6 servings
Printable recipe


Enjoy!

Hawaiian Pasta Salad

This is a flashback of our trip to 

Hawaii

where all the best juicy fragrant

 luscious pineapple grows!

 

Dole Plantation on Oahu Island, Hawaii

A great tour and delicious Dole Pineapple Whip!

  

Thanks to Bill's friend for this recipe that’s apparently all over the www, but this is the first I’ve laid eyes on it.
 
It’s pineapple, ham, red bell pepper, and green onion, all coated with a tasty pineapple dressing for a delicious pasta salad.

This is another potluck dish for the summer, that’s a little different in a great way.  It’s all about the fantastic sweet and tangy pineapple dressing that’s so easy to make.  

The creamy sauce has a whole lot of tang, thanks mainly to the added vinegar, Dijon mustard and sour cream.  Pineapple juice and a spoonful of honey take the edge off.  

It gives awesome flavor when combined well in the bowl filled with pasta, pineapple, ham, peppers and onion.  

It may not be the fanciest of dishes, but it’s one of the best of the season…

It will surely be a hit at your family cookout or at your next gathering!



Hawaiian Pasta Salad
Printable recipe 

Ingredients:

8 ounces bow tie pasta
1 (14-ounces) can pineapple tidbits, juice reserved
1 red bell pepper, diced
2 cups diced ham
2 green onions, sliced thin

Dressing:

½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
⅓ cup pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
½ teaspoon garlic powder
Black pepper to taste

Method:

Cook pasta according to package directions.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl and gently toss with the dressing.
Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.


Enjoy it!

One-Pan Chicken Florentine Spaghetti Bake

This is about simplifying your day!

There’s very little prep work here ~ it’s a no fuss dish:  dry pasta, uncooked chicken, your favorite sauce, all blanketed with mozzarella cheese. 

To begin, break raw uncooked spaghetti in half, or thirds, over a layer of your favorite sauce; homemade or jarred, in a casserole baking dish. 

Cut the chicken into bite-size chunks and spread over the top, along with mushrooms and spinach.  Do this in two layers, finishing with mozzarella sprinkled over the top, then bake for an hour or so. 

That’s it!  One-pan, no fuss, little clean-up and a delicious comforting dinner for you and your family on a chilly day like it is here today!

It doesn’t get much easier!


One-Pan Chicken Florentine Spaghetti Bake
Printable recipe 

Ingredients:

8 ounces (1 box) dried spaghetti, broken in half or smaller
1 (10-ounce) package frozen spinach (thawed and squeezed of excess liquid)
8 ounce can sliced mushrooms, drained
14 ounces chicken breast, cut into bite-size chunks
42 ounces (one 26 ounce jar plus one 16 ounce jar) spaghetti sauce, or homemade
8 ounces shredded mozzarella cheese

Method:

Preheat oven to 350°.
Pour 1 cup of sauce in bottom of 13” x 9” baking dish.
Layer half of spaghetti over the sauce.
Layer half the mushrooms, half the chicken and half the spinach.
Arrange more dried spaghetti over all.
Continue with layers of remaining chicken, mushrooms and spinach.
Place remainder of spaghetti on top.
Spread remaining sauce over the top, covering the entire casserole.
Be sure all of the noodles are covered with sauce.
Scatter mozzarella over top.
Cover and bake for 40 minutes.
Uncover, and bake an additional 20 minutes, or until the cheese is melted and bubbly.




ENJOY!

Shrimp Pasta w/Tomato and Basil

This is a great quick little pasta dish that’s ridiculously delicious!

It’s a delicate dish in a light slightly spicy sauce that’s not loaded in calories.  

I can’t say much more about it ~ it’s simple and flavorful, doesn’t require much effort, nor time and best of all, your family will love you for it when you cook it!


Shrimp Pasta w/Tomato and Basil
Printable recipe

Ingredients:

8 ounces spaghetti
1 tablespoon olive oil
½ pound large shrimp, peeled and deveined
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1 teaspoon sugar
Salt and pepper, to taste1 (16-ounce) can Fire Roasted diced tomatoes
1 cup cherry tomatoes, halved
½ cup basil leaves, chiffonade
Shredded Parmesan for garnish, optional

Method:

Cook spaghetti in a large pot of salted boiling water according to package directions.
Place oil in large skillet over medium-high heat.
Add shrimp and garlic to skillet.
Cook shrimp about 1 minute on each side until they just begin to turn translucent.
Transfer to plate and set aside.
Reduce heat to medium and add canned tomatoes, cook for 1 minute.
Add red pepper, sugar and season with salt and pepper.
Stir in cherry tomatoes and basil, cook for 1 minute.
Return shrimp to pan and combine well.
Add cooked spaghetti, tossing well.
Cook for another 2 minutes.
Serve, garnished with Parmesan.



Enjoy!

My Cincinnati Chili and a little time off...

   
I’m taking a little break.  Instead of chief cook and bottle washer, my temporary new role will be a combo of Florence Nightingale and Clara Barton.

Florence Nightingale was born in Florence, Italy, on May 12, 1820. During the Crimean War (1853-1856), she and a team of nurses improved the unsanitary conditions at a British base hospital, reducing the death count by two-thirds. She gave nursing a highly favourable reputation and became an icon of Victorian culture, especially in the persona of "The Lady with the Lamp" making rounds of wounded soldiers at night.  Her writings sparked worldwide health care reform.

Clarissa "Clara" Harlowe Barton (December 25, 1821 – April 12, 1912) was a pioneering nurse who founded the American Red Cross. She worked as a hospital nurse in the American Civil War (1861-1865), and as a teacher and patent clerk Barton is noteworthy for doing humanitarian work at a time when relatively few women worked outside the home. She had a relationship with John J. Elwell, but never married.


Last week, Bill had knee replacement surgery and I am in charge of bossing him around, woo hoo!   (∗ᵕ̴᷄◡ᵕ̴᷅∗)  making sure he follows doctors’ orders.  And, many thanks to our great son, Bubba,  for helping us out ~ would've been tough without you, and we appreciate all you've done!

In the meantime here's a recipe for the chili we enjoyed before his surgery:

I’m a Buckeye by birth so it doesn’t get much better than Cincinnati Chili!

This was new to Bill:  As in, “Who eats chili with cinnamon and cocoa, over pasta, with cheese sprinkled on top?”  I converted him and made a Cincinnati Chili Believer out of him!

I almost always serve the chili over spaghetti, but naturally, this time when I looked in the cabinet, there was only shell pasta.  It doesn’t make any difference what type pasta is used ~ if you’ve never eaten chili served over hot cooked pasta, you’ve got to try it to see how delicious it is! 

Most chili recipes include tomato sauce and water ~ I swapped V8 juice for them.  I go a little heavy on the chili and garlic powders and add chili beans instead of the traditional kidney beans. 

This is very different from the Southwestern version, and maybe you chili aficionados are doubting, just give it a go to believe it!  

It’s delicious and should there be leftovers, lucky you!

It's perfect for the bitter cold weather we're having now!


Cincinnati Chili, my way
Printable recipe 


Ingredients: 

2 pounds lean ground beef
2 large onions, chopped
1 (46 ounce) can of V8 juice
½ teaspoon salt
1 teaspoon seasoned pepper
1 tablespoon garlic powder
3 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon red (cayenne) pepper
2 tablespoons unsweetened cocoa* 
2 (15-ounce) cans chili beans
8 ounces spaghetti, or your favorite pasta
Grated cheddar cheese, for garnish

Method: 

In a large skillet over medium-high heat, and meat and chop into bite-size pieces.
Add onions and cook until tender and meat is browned.
Tilt skillet and use a baster to remove any accumulated fat. 
In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil.
Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick. 
Meanwhile, cook pasta, according to package directions; drain well.
Divide pasta into 4 bowls, top with chili.
Garnish with cheddar cheese. 
Serve hot with garlic bread or oyster crackers on the side.

*I use Hershey’s Special Dark Chocolate Cocoa




This is good eating, ENJOY!


 

Chicken Pasta Caprese

Tastied up, that’s what this great dish is!


It’s simply a big bowl of pasta tossed with sautéed chicken bites, fresh basil, sweet cherry tomatoes, and cubed mozzarella.

It’s all about the mozzarella chunks, melting when they come in contact with the hot pasta and chicken ~ that’s what makes the dish so delicious.

If you’ve got a lot of those glorious end-of-summer tomatoes in your garden, this is the recipe for you, thanks to The Skinnytaste Cookbook.

Give it a try, it’s a favorite of ours!

Chicken Pasta Caprese
Printable recipe


Ingredients:
Adapted

1 pound skinless, boneless chicken breasts, cut into ½” cubes
½ teaspoon dried basil
Kosher salt and seasoned pepper, to taste
Cooking spray
9 ounces pasta
1 tablespoon olive oil
6 garlic cloves, minced
2½ cups halved grape tomatoes
¼ cup thinly sliced fresh basil
4 ounces part-skim mozzarella cheese, cut into cubes

Method:

Heat a large non-stick skillet over high heat.
Season the chicken with the dried basil, salt and pepper.
Spray skillet with cooking spray, add chicken.
Cook until chicken is cooked through, about 3 minutes on each side.
Transfer the chicken to a plate.
Cook pasta to al dente according to package directions, drain, reserving about ½ cup of the pasta water.
Meanwhile, increase the heat under the skillet to high, add oil and garlic, cook, stirring just until golden.
Add tomatoes, salt and pepper to taste, reduce heat to medium-low.
Cook, stirring, until tomatoes become tender, 5-6 minutes.
Add pasta to the tomatoes; if too dry, add some of the reserved pasta water.
Add chicken, toss well.
Remove pan from heat, stir in fresh basil and cheese, and serve hot.
Serves 5

 

ENJOY!

Pappardelle with Mushrooms

Crazy weather ~ one minute, the a/c is on, the next, it’s off, then the windows are opened, then the heat, returning to a/c.  So, this dish is what’s great in this 65 degree rainy weather!

I just heard Orion, on the radio, saying there are ponds in the cornfields around here, that’s not good because our fresh sweet corn season is way too brief as it is. 

Anyway ~ Pappare, Italian, translates:  to gobble up.  And that’s what we did to this pappardelle pasta dish!

Pappardelle is a large, very broad, flat pasta noodle, cut into a ribbon shape, a cross between tagliatelle and lasagna, in width. The wide ribbons are very absorbent and sturdy, making them ideal for heavy sauces. In fact, they’re perfect for sopping up the sauce.

This is an old recipe from Cooking Light, which I adapted slightly.  The original used bucatini noodles, whipping cream, I had half-and-half; and one-half cup of dried porcini mushrooms. 

The great mix of ingredients delivers nothing fancy ~ just a good delicious dish of pasta ~ a perfect accompaniment to grilled meat! 


Pappardelle with Mushrooms 

Adapted 

Ingredients:

8 ounces uncooked papardelle pasta
2 tablespoons olive oil
¼ cup shallots, sliced
8 ounces Baby Bella mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced*
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces shaved Parmesan cheese, divided
¼ cup half-and-half
½ teaspoon Kosher salt
½ teaspoon coarse-ground black pepper
1 teaspoon truffle oil 

Method:

Cook papardelle according to package directions, al dente; drain in a colander over a bowl, reserving ½ cup of cooking liquid.
Clean mushrooms with a damp paper towel and slice.
Place olive oil in large non-stick skillet over medium-high heat.
Add shallots, mushrooms and garlic, sauté for 5 minutes, stirring frequently.
Stir in sherry, cook 1 minute until liquid evaporates.
Reduce heat to medium, stir in pasta, reserved cooking liquid, half of shaved cheese, half-and-half, and salt and pepper, into mushroom mixture.
Toss well to combine.
Drizzle with truffle oil, toss.
Serve with remaining Parmesan cheese.
4 servings
*Discard shiitake mushroom stems, as they are leathery and tough. 

ENJOY!

Pasta w/Ground Turkey, Spinach and Tomatoes

 

I added turkey ~ if you go meatless with this dish, you’ll have a one-pot pasta dish ~ perfect for the cool weather we’re having now! Either way, it’s delicious!

 

This is an adapted Cooking Light recipe.  I used 2 cans of Contadina Diced Tomatoes with Burgundy Wine and Olive Oil.  Then, added a variety of mini-tomatoes for their extra sweetness and sub-acid tartness.  For extra seasoning, there’s fennel seed, brown sugar, cracked black pepper, plus a teaspoon of brown sugar.

The dish is a game-changer:  Use just enough chicken broth to cook the pasta, adjust seasonings to your liking; ending up with a savory pasta meal.  The next time, I will add mushrooms to the mixture.

And, besides, it’s colorful… 

 

Add garlic bread ~ Voila!  Dinner is ready!

Pasta w/Ground Turkey Spinach and Tomatoes

Ingredients:

1 pound ground turkey breast
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, minced
2 cans (14.5 ounces) diced tomatoes
1 cup cherry/grape tomatoes, sliced
2-3 cups unsalted chicken stock
½ teaspoon dried oregano
½ teaspoon fennel seed
½ teaspoon salt
1 teaspoon seasoned pepper
1 teaspoon brown sugar
10 ounces spaghetti or linguine
1/3 cup black olives, sliced
10 ounces fresh spinach
¼ cup grated Parmesan cheese

Method:

Brown turkey in a non-stick skillet until no longer pink.
Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat.
Add onion and garlic, sauté for 3 minutes, until onion starts to brown.
Add tomatoes, stock, oregano, fennel seed; bring to a boil.
Add pasta and submerge in liquid.
Cover, reduce heat to medium low and cook 7 minutes or until pasta is almost done.
Uncover, stir in salt, pepper, sugar and olives and cooked turkey.
Add spinach in batches, stirring until spinach wilts, let stand 5 minutes.
Sprinkle with cheese.
Serves 4-6

ENJOY!