Swedish Meatballs ~ As Good As Ikea's?

These are a knock off of the famous Ikea Swedish Meatballs.  To be honest, I've never actually had the Ikea meatballs (getting food at a furnishings store just seems wrong to me), but I do like Swedish meatballs in general and have never found a recipe I was entirely thrilled with.  Until now.  These are very, very good.  In fact, this is a good reminder, as I need to make these again!

The only thing I would change in the future is that I would make more sauce.  The recipe only  accounts for sauce to be served over the meatballs, but I served ours with pasta noodles, so I will definitely double that for next time.

 


Swedish Meatballs ~ adapted from the Food Network magazine

For the meatballs:

1 cup breadcrumbs
2 tablespoons butter
1/3 cup minced white onion (I used yellow)
2 cloves garlic, minced
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
2 large eggs, beaten
Olive oil, for brushing

For the gravy (I would double the below amounts if serving with noodles):

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional....didn't have this when I made it, but I so wish I did! I LOVE fresh parsley)
Lingonberry jam, for serving (optional.....um, yeah, a jar of this was around $9......not in my house!)

For the meatballs:

Preheat oven to 400 degrees.

Add the breadcrumbs in a large bowl. In a skillet over medium heat, melt butter and saute onion and garlic until softened. Stir in allspice, salt, and pepper. Add to bread crumb mixture along with milk and Worcestershire sauce and mix to combine. Add ground beef and pork and mix well--hands are a great tool!

Brush cookie sheet with coconut oil and roll meat in 1 inch balls and place on baking sheet. Bake in preheated oven until meatballs are cooked through, about 20 minutes.

For the gravy:

Melt butter in a large skillet over medium heat. Add in flour and whisk to combine and let cook for a minute or two. Add in beef broth,Worcestershire sauce, and heavy cream and mix well to combine. Mixture will thicken as it heats through. Make sure to stir occasionally. Season with salt and pepper to taste. Serve over meatballs (and noodles) and garnish with fresh parsley and Lingonberry jam, if desired.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Spicy Sausage and Roasted Eggplant Pasta

I came across a recipe in a magazine my sister-in-law gifted to me but of course I can never leave well enough alone.  By the time I was done with making the recipe, it was pretty much my own.  Plus, eggplants were on sale at the grocery store a few weeks back and it was the perfect opportunity to come up with my own version.  Can I just pat myself on the back?

'Cause it was amazing.

That probably sounds really conceited.

But it was.  Really.

Give it a whirl.  You'll be glad you did.  

OH!  By the way.....just a little PSA for you all.  The recipe called for ricotta (low fat of course, which we all know I don't do) so I picked up some organic ricotta.  Not because it was organic (that part was a bonus), but because the price was right and it was whole fat ricotta rather than the low fat/no fat traditional brands.   Ohmylanta, was it GOOD.  I am usually indifferent to ricotta, but this stuff......seriously??!?!?!?!  This is what I've been missing?  Folks, once you go whole fat, you'll never go back.  For reals.  

Notice the garden fresh tomatoes and cucumber on the salad.  Sigh.....I miss summer already!

Spicy Sausage and Roasted Eggplant Pasta

Extra Virgin Olive Oil
1 large eggplant, cut up in 1/2 inch cubes
Salt and Pepper
8 oz. small piece pasta (I used whole wheat penne)
1/2 cup onion, diced
8 oz. spicy sausage  (I use the habanero chicken sausage from Costco), cubed
1/2 tsp oregano
2 cloves garlic, minced
1 can diced tomatoes
2 Tbsp capers
2 Tbsp red wine
1 Tbsp vinegar (I used rice)
1/3 cup parsley, minced
Salt
Ricotta cheese

Preheat oven to 400 degrees.  Place cubed eggplant on a baking sheet (I used my baking stone).  Drizzle with a generous amount of olive oil and season with salt and pepper.  Roast in preheated oven for about 25 minutes, stirring eggplant about half way through the cooking.  Eggplant will be tender and smaller in size when finished.  Remove from oven and set aside.

Bring a large pot of water to a rolling boil and cook pasta according to package directions.

While pasta and eggplant are cooking, in a separate skillet, over high heat add onion and sausage with several drizzles of olive oil and cook until sausage is starting to brown and onions are translucent.  (My sausage comes fully cooked, so I was just heating it through.)  Reduce heat to medium and add oregano, garlic, tomatoes, capers, red wine, vinegar, and eggplant.  Allow sauce to heat through and reduce slightly.  Stir in pasta and parsley, reserving about 2 tablespoons parsley for serving.

Serve pasta with a generous scoop (about 2 tablespoons) of ricotta on top and sprinkle with remaining parsley.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Tuna Pasta Nicoise

This was the meal of THAT night.  But please, please don't let that deter you.  It was really good despite the fact that the evening didn't start out so well.  Some might find the combination of ingredients really strange (I did at first too!).  However at the very same time, I found the list of ingredients intriguing as well, and you know?  It really does work.

Hot (or Cold) Niçoise-Style Tuna Pasta ~ adapted from the wonderful Rachael Ray

2 small red potatoes

4 large eggs
Salt
1 pound short-cut pasta, such as shells, penne or farfalle (bowties) (I actually ended up using whole wheat egg noodles)
About 1/4 cup extra virgin olive oil (EVOO)
1 pint grape tomatoes (I used cherry from the garden)
1/2 cup dry white wine (I used chicken stock, but the wine would be wonderful)
1/4 cup Niçoise olives, chopped (I could not find Niçoise olives anywhere, so I used Kalamatas)
1/2 tsp red chili sauce (like Sriracha, more to taste if you're like the Hubs)
2 Tbsp onion, minced
2-3 large cloves garlic, finely chopped
1 jar or can tuna in water or oil (12 ounces), drained and flaked
A handful of flat leaf parsley, chopped
A small handful of fresh basil leaves, torn

Place the potatoes and eggs in a medium sized pot with enough water to cover the eggs by at least two inches.  Bring to a rolling boil and boil for two minutes.  Turn off heat and cover tightly.  Let stand for fifteen minutes.  (This COMPLETELY goes against the way my mom taught me to make hard boiled eggs.....but you know what?  It really does make a perfect hard boiled egg.  I was surprised too, Mom!)   

Remove the eggs (leave the potatoes in the water) and peel eggs under cold water.  Cut into small cubes or roughly chop.  Remove the potatoes and dice. Bring a large a pot of water to a rolling boil and cook pasta according to package instructions.  Reserve 1/2 cup starchy cooking water prior to draining pasta.   

While the pasta is cooking, over medium heat, in a large saute pan, heat olive oil.  Add the tomatoes, wine (or stock), olives, chili sauce, onion, and garlic.  Cover the pan and increase heat to medium high.  Cook and uncover the pan when the tomatoes start to crack. This will take about 10 minutes.  Lightly crush tomatoes with a wooden spoon.....whoops!  I didn't crush when I made this!  Make sure to crush!  Stir in tuna, parsley, and basil.  Add in starchy pasta water. 

Add the pasta to the sauce and toss.  Stir in eggs and potatoes and serve. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

 

Mac & Cheese with Diced Ham

This is one of my go to recipes.  It's quick (yes, even as homemade, it's still a quick dinner), it's easy, and I always have the ingredients on hand to make this.  So if Leftovers night rolls around and we've already eaten up the leftovers that week, there's a good chance I'll be making some of this.  While I don't always have ham on hand, it's always a yummy addition to a wonderful comfort food. 

Mac & Cheese with Diced Ham

1 pound of pasta (I prefer the pieces {penne, elbow, shells, etc.} as opposed to noodles {spaghetti, fettuccine, etc.} but that's because I have a three year old and it means no cutting up food--you can use whatever type of pasta you like)

Boil a large pot of water and cook pasta according to package directions.  Drain pasta thoroughly when cooked. 

5 Tbsp butter
5 Tbsp flour
2 1/2 cups milk (I use whole)
2 Tbsp Dijon mustard
2 1/2 cups shredded cheese (I used a combo of sharp cheddar, Parmesan, and mozzarella this time, but what you have should work)
Salt and pepper
1 cup diced ham (if adding)

In a large saucepan, melt butter and whisk in flour.  Allow flour to cook for 1-2 minutes and whisk in milk.  As mixture starts to heat through it will start to thicken.  Whisk in mustard and shredded cheese and allow to heat for several minutes, stirring occasionally.  Add in diced ham.  Season with salt and pepper to taste.  Stir in drained pasta and mix sauce and pasta together until pasta is evenly coated.

Now, since this dish is fully ready to eat at this stage, I usually just serve the mac and cheese up.  I rarely take the extra step to bake, because 1. the dish is already ready to serve--I don't see the point in dirtying up another dish I am going to have to wash  2. yes, I am truly am that lazy.  BUT, that said, if you feel so inclined, you may.

Breadcrumb Topping 

1 slice bread, buttered

Place buttered slice of bread in food processor and pulse on high about 10-15 times or until it reaches  breadcrumb consistency.  Isn't that a nifty little trick?  If you don't have a food processor, mix about 2/3 cup prepared breadcrumbs and 2 tablespoons melted butter.

Spray a casserole dish liberally with non stick spray or coat well with butter.  Pour in mac and cheese and top with breadcrumb mixture.  Broil until top of casserole is nice and golden.  Serve and enjoy!

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Fresh Garden Primavera with Smoked Ham

The inspiration for this dish came from a recent issue of Taste of Home, but by the time I was done with it, it was really my own creation.  I thought I had everything listed on the original recipe needed for this, but as I was cooking it, I was taking things out and tossing additional things in.....ahh well, cooks have to get their inspiration from somewhere don't they?   It was also a great way to serve up lots of veggies and also use up some of the ham in my freezer. 



























Fresh Garden Primavera with Smoked Ham

1 lb. pasta (I used whole wheat penne pasta)
1/2 cup butter
1/2 cup sliced carrots
1/2 lb. button mushrooms, sliced
1 1/2 cups sliced zucchini (about 3 small)
1/2 large red pepper, chopped
2 cloves garlic, minced
1/3 cup flour
1 1/2 cups milk (I use whole milk)
3/4 cup frozen peas
1 1/2 cups fully cooked ham, cubed
Salt and pepper
Parmesan cheese, freshly grated
Fresh basil, chiffonade cut 

Cook pasta according to package directions. 

In a large saute pan, melt butter and saute carrots for about 10 minutes--this will give them a head start in cooking since they are a lot firmer than the other veggies being added.  Add in mushrooms, zucchini, and red pepper and cook for an additional five minutes.  Stir in garlic and once it is fragrant, add in flour and stir to combine.  Immediately stir in milk.  Once sauce has started to thicken, stir in peas and ham and season with salt and pepper to taste.  Add in cooked pasta and stir to combine.  Serve warm with freshly grated Parmesan cheese and fresh basil for garnish. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap

Summer Pasta Salad

With the unofficial start to summer today, I had this hankering for pasta salad.  Funny thing is that the weather doesn't match my summer food mood.  At all.  The sky is full of ominous gray clouds and I can hear the thunder rolling in the distance.  Ah, well--I still made the salad and I although I will share my recipe, I won't share how many platefuls I had for lunch.

Summer Pasta Salad

6 cups pasta, uncooked (I use tri-colored because it looks pretty--it's not whole wheat and that's only because I can't seem to find tri-colored-whole-wheat-pasta)

2 cloves garlic, minced
1/2 cup minced onions (red would be more appealing to the eye, but whatever you have--I had yellow--works)
1 can black olives, drained
3/4 cup artichoke hearts, sliced in thin strips
8 oz. mushrooms, sliced
2 roma tomatoes, seeded and chopped
1/2-3/4 cup grated Parmesan, plus more for serving
6 large basil leaves, chiffonade
1/4 cup fresh parsley, minced
Extra virgin olive oil
Red wine vinegar
Salt and pepper

Cook pasta according to package directions, rinse in cold water to stop cooking and to start cooling down pasta.  Drain pasta well and drizzle with extra virgin olive oil to prevent sticking and set aside.

Slice, mince, or chop remaining ingredients and combine with pasta.  Drizzle generously with olive oil and vinegar, to taste.  Season with salt and pepper as needed.    Serve with additional Parmesan for garnish, if desired.  Serve slightly cooled or at room temperature--which ever you prefer. As you can see, much of this is flexible--that's pretty much how it goes in the kitchen for me! 

This a great salad to have on hand for an easy lunch during the week.  It is also great for barbeques and potlucks as it doesn't have any mayonnaise in the dressing that you would need to worry about refrigerating. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap 

Tried It & Loved It: Italian Cheese Totellini Soup

Tortellini is one of those foods that I still buy.  Is it processed?  Absolutely.  Does it have preservatives?  Although I can't say for sure, I think it's a pretty safe assumption.  I've seen Alton make tortellini which I am sure is amazing and it honestly doesn't look that hard.  However it does look very time consuming, and I have a very active two and half year old and those two just don't mix.  So for now, I allow myself a purchased bag of frozen tortellini now and again. 

This comes together really fast and with the fresh spinach in it--I don't even feel bad about the tortellini.  I've also made it with a box of frozen spinach (thawed, drained, and wrung out) and it works very well too.

Give it a try....it's definitely a winner!

Italian Cheese Tortellini Soup ~ from Sabby in Suburbia

2 Tbsp extra virgin olive oil
4 cloves garlic, minced
2 cans diced tomatoes
6 cups chicken broth
4 1/4 cups (1 lb) frozen cheese tortellini
3-4 handfuls fresh spinach, chopped roughly
1/4 cup basil pesto
Parmesan cheese, grated

In a large stock pot, saute garlic in olive oil over medium heat in fragrant.  Add in diced tomatoes and chicken broth and bring to a boil.  Add in tortellini and cook according to package directions.  Once pasta is cooked, reduce heat and stir in spinach and pesto.  Once spinach is wilted, soup is ready to serve.  Garnish with grated Parmesan cheese. 

Tried It & Loved It: BLT (Bacon, Leek, Tomato) Carbonara Pasta

This one isn't actually from a blog, but from Rachael Ray.  Yes, I have made many of her recipes before and this one is another that is sooo good.  I, of course, adapted it (slightly, not hugely) and it was still really good. Like I've already made it twice in the last month (or so?) good.  I just love that bacon can add so much flavor to a dish and you don't have to use a ton, so it is budget friendly as well.  So without further ado...

BLT (Bacon, Leek, Tomato) Carbonara Pasta ~ adapted slightly from Rachael Ray

1 pound pasta (I used whole wheat penne, Rachael suggests a wide, long-cut pasta)
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil
1/3 pound lean, good quality bacon, chopped
2 leeks, halved lengthwise and sliced 1/2-inch thick, washed and dried on clean towel
5 to 6 cloves garlic, thinly sliced
Crushed red pepper flakes to taste
1 cup chicken stock
1 can diced tomatoes
A generous handful flat-leaf parsley, finely chopped
3 large, egg yolks, lightly beaten
Freshly grated Parmesan cheese

Cook pasta according to package directions. Make sure to salt your water!  You will want your pasta to be al dente.  Note: you will also want to reserve about a cup (or more) of the starchy pasta cooking water, so make sure to reserve that before draining off the cooked pasta.

In a large saucepan over medium to medium high heat, add EVOO and cook bacon until nearly crisp.  Add in leeks, garlic, crushed red pepper and stir for occasionally for several minutes.  Add in stock and reduce by half.  Add in parsley and diced tomatoes and reduce heat to low. 

In a separate bowl, beat the eggs and add in about 1/2 cup of the starchy cooking water to temper the eggs.  Add to the pasta and toss so the sauce completely (and smoothly) coats the whole mixture.  If the sauce isn't really "creamy" add in more starchy water.  Now this is where reading the directions always helps.  In Rachael's recipe, you are supposed to serve the cheese on top, but I mixed some in and added more on top for serving, so reserving a little more of the pasta water would have allowed mine to stay really "creamy"--but either way it tasted AMAZING, so I figure you are good either way!

White Lasagna

I know, I know.

The "red" is better for you.  Yes, the red does have less calories, but butter isn't bad as we were led to believe.  And while I love the traditional red sauces, I have a thing for the white counterparts of the red classics.  Like my white enchiladas or white chili.  I just like the fun and different variations of the dishes we all know and love.

When I visited home last week, my Mom had started to make this for dinner but the Peanut was begging to go outside and play, so I shooshed my Mom and Peanut out the door and I took over in the White Lasagna preparation.   I would definitely make this one at home if seafood wasn't so expensive, as this is my kind of dish! 






















White Lasagna

2 (14 oz.) cans plain artichoke hearts, drained and quartered
2 lbs. large shrimp, cooked and tails removed
1 Tbsp olive oil
Salt
8 oz. lasagna noodles
1 box frozen chopped spinach (thawed and squeezed completely dry of moisture,then crumbled to small pieces)
2 cups cheddar cheese (white cheddar is even better--you know, to make this "white")

Sauce:

1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 tsp seasoning salt
1/8 tsp pepper (white if you have it)
1 1/4 cups whole milk
1/2 cup chicken stock
1/3 cup white wine

Filling:

2 cups Ricotta cheese (cottage cheese works too, although Ricotta has a smoother texture)
2 eggs, slightly beaten
3/4 cups fresh, grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Butter a 9 x 13 baking dish.  Cook lasagna noodles in boiling salted water with 1 tablespoon of oil until just shy of al dente.  Rinse in cold water and drain.

Sauce:  Melt butter over low heat.  Add onion and cook until tender.  Add in flour, salt, and pepper to make a roux.  Cook, stirring constantly, until mixture bubbles for about two minutes.  Whisking constantly, pour in milk, chicken stock and white wine.  Bring to a simmer, whisking until mixture thickens--about five minutes. Remove from heat and set aside to layer with other ingredients. 

Filling:  Mix together Ricotta (or cottage cheese) and egg and 1/2 cup of the Parmesan.  Combine with cream sauce.

Place 1/3 of lasagna noodles in bottom of the prepared baking dish.  Spread with 1/3 each of artichoke hearts, shrimp, spinach, cheddar cheese, and sauce.  Repeat twice and top with remaining  1/4 cup of Parmesan.

Now here's another trick when making any type of lasagna:  When layering your lasagna noodles, start the bottom layer of the noodles going one direction (usually the length of the dish), add your fillings/sauce, then with the next layer of noodles, alternate the direction of the noodles.  Continue alternating the direction of the noodles with each layer thereafter.  What this will do is provide a little more structure/sturdiness to the lasagna so when cutting into it (and when combined with the cooling tip as suggested below), you it won't just be a mess'o'lasagna.    

Bake for approximately 40 minutes or until the middle is heated through.   Let stand (covered in foil) 20-30 minutes prior to serving.  Makes 8 to 10 servings. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday  
We Are THAT Family's Works For Me Wednesday

Chicken Pad Thai

I mentioned last week my new subscription to Taste of Home magazine, and I am loving some of the recipes!   I adapted another recipe and I think this one is just as good as last week's, if not better.  But they are both so different, I can't really decide.  Either way, this one is another keeper and I will definitely be making it again!

The original recipe called for shrimp, also adding in some fish sauce, which I think would be fabulous--I love me some shrimp!  But chicken was in the budget this week, so chicken it was!

 Chicken Pad Thai - adapted from Taste of Home's Shrimp Pad Thai, August & September 2010

4 oz. rice noodles
1 cooked chicken breast, cubed or shredded
2 tsp. sesame oil
1/2 cup chopped onion
1 garlic clove, minced
1 egg, beaten
1/3 cup rice vinegar
1/4 cup sugar (I used dehydrated cane juice)
1/4 cup soy sauce
1/4 cup peanut butter
1 tbsp. chili sauce (I used Sriracha Hot Chili Sauce)
3 cups shredded cabbage
4 green onions, thinly sliced (both greens and whites)
Salted Peanuts
Fresh cilantro, chopped

Cook rice noodles following package instructions. Over medium heat, in a large skillet, saute onion until tender.  Add garlic and cook until fragrant.  Add beaten egg and saute until egg is fully cooked.  Add in vinegar, sugar, soy sauce and peanut butter.  Cook until a creamy sauce has formed.  Mix in cabbage, green onions, chicken, and cooked noodles and heat through.  Serve with peanuts and chopped cilantro for garnish. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap

Fire Island Penne

A few months ago, I started getting Taste of Home magazine.  I don't know whoever blessed me with the subscription, but it is very much appreciated!  If it was you--thank you so, so much.  I am loving it.  There are several recipes I've been waiting to try and this was one of them--it did not disappoint.  I changed a few things up as always, so this is my adapted version.

Fire Island Penne - adapted from Taste of Home, August/September 2010

2 lbs. roma tomatoes, halved lengthwise
3 tbsp. EVOO, divided
3 garlic cloves, minced and divided
8 oz. whole wheat penne pasta
2 cups fresh broccoli
1 lb. Italian sausage links, cut into 1/2 inch slices
Red pepper flakes
Parmesan cheese

Toss the tomatoes with two tablespoons oil and 2 of the minced garlic cloves.  Place them facing down on baking sheet (I used a baking stone).  Bake at 450 degrees for about 15-20 minutes, or until tomatoes are tender.  (The recipe didn't say to, but I removed the split skins as I don't prefer cooked tomato skins.  Once they are roasted, they come off easily!)  Chop tomatoes when cool.

Cook pasta until al dente.  In a separate pot, steam broccoli until crisp tender, being careful not to overcook.  In a large skillet, cook sausage slices in remaining EVOO until cooked through.  Toss sausage with remaining minced garlic, cooked pasta, steamed broccoli, and tomatoes.  Add red pepper flakes to taste.  Sprinkle cheese on top.

This was pretty amazing--we all loved it and it will definitely be appearing on our menu again! 



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap 

Lemon Penne with Ham and Spinach

This is another recipe inspired from Rachael Ray.  I was looking for recipes to use leftover ham and I came across this one in one of her magazines several months back.  I thought it had an interesting mix of flavors and I had everything on hand that the recipe called for--so it was a winner already.  As we were eating it the first time I made it, I was still stuck on the fact that it was mixing lemon and ham.  Lemon and chicken?  Sure, I get that.  But lemon and ham isn't something you come across too often.

And then it hit me.  It's a twist off of Egg's Benedict.  A traditional hollandaise sauce includes eggs, lemon, and butter served over Canadian bacon, poached eggs, and an English Muffin.  Duh!  Why didn't I see that before?   The lemon and ham totally made sense after that!  I am so glad I made that connection, because it was really bugging me.  

The original recipe calls for escarole, but that's expensive and I always have the boxes of frozen spinach on hand, so I used that instead.  It turned out really well--in my humble opinion.  :)

Lemon Penne with Ham and Spinach

1 pound whole wheat penne pasta
1 box chopped frozen spinach, thawed, drained and squeezed dry (I like to do this in a tea towel--works really well)
2 Tbsp extra virgin olive oil
2 cups cubed ham
1 clove garlic, minced
1/4 tsp crushed red pepper (+ more for serving if you like a little extra kick like my husband does)
3 large eggs
3 Tbsp lemon juice
1/2 cup Parmesan cheese, divided
Salt and Pepper

Cook penne pasta according to package directions.  Reserve 1 cup of pasta cooking water when draining pasta. 

While pasta is boiling, heat olive oil in large sauce pan and add garlic and ham.  Heat until fragrant and mix in spinach, separating as needed.  Stir in crushed red pepper and cooked pasta.  

In a separate bowl, beat eggs together and add in lemon juice and 1/4 cup of Parmesan cheese.  Slowly whisk in 1/2 cup of reserved pasta water.  Stir in egg mixture into pasta and cook, stirring over low heat, until the cheese is melted and mixture is creamy.  Stir in remaining pasta water and season with salt and pepper.  Serve and top with remaining cheese.



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap

Pasta & Chicken Toss

I have been making this pasta dish for a couple years now and it never seems to disappoint.  I always seem to most of the ingredients on hand, but you can also substitute and prepare to your liking and also to what you have on hand.

1 pound pasta (I used penne)

1 Tbsp EVOO
1 medium onion, diced
2 boneless, skinless chicken breasts, diced
2 garlic cloves, minced
1/2 cup sun dried tomatoes packed in oil (mine come sliced, if not, you will want to slice them)*
1 cup artichoke hearts, sliced (mine were packed in oil, but you can use whatever you prefer)*
1 cup chicken stock

1 cup Parmesan cheese, divided
3 Tbsp fresh basil, chiffonade chopped (you can use dried as well, but I really think fresh makes this)

Heat lightly salted water to boiling, and cook pasta al dente. Reserve 1 cup pasta cooking water. 

Heat olive oil in large sauce pan and saute onions until soft, about 10 minutes.  Add chicken and nearly cook through.  Add salt and pepper to taste.  Add garlic, sun dried tomatoes, artichoke hearts, and chicken stock and heat until chicken is fully cooked.  Add cooked pasta and half of the Parmesan cheese and 2 tablespoons of the fresh basil.  If there is not enough "sauce," add pasta water to desired consistency.  Serve with additional cheese and basil on top.  Enjoy!

*I purchase both my sun dried tomatoes and artichoke hearts at Costco.  They both come in large jars: sun dried tomatoes-32 ounces; artichoke hearts-65 ounces. They both keep in the refrigerator for at least 4-5 months, if not longer.  You can't beat the price, as they each run around $7.00 to $8.00.


This is linked to Finding Joy in My Kitchen's Countdown to 2011: Main Dishes.  

Chicken Parm Meatballs and Spaghetti

This is what was for dinner last night:

It was really good, but I guess I need to remind myself that I need to read through the recipe before making it. I read through it when I decided to make it last week, but I didn't realize that these were separate entrees.  I thought they were served together, not along side each other.  No big deal though--it was very tasty.   And once again, the fresh basil stole the show.  Yum!

Seafood Linguine

We had our special dinner for Valentine's last night.  DH is in restaurant management, so it goes without saying (but I'll say it anyway) that he worked late on Valentine's.  Go figure!  :)

This recipe was inspired by the Pioneer Woman's Linguine with Clam Sauce, which is what I was going to make.  However, I decided to add some other seafood to it, because, well, I can.  And DH and I both love seafood.  And we don't eat it that often, so I thought I would go all out.  Anytime I go to Olive Garden, I always order their Seafood Linguine .  I love it and well, I'm in a rut.  But that's okay, because I really, really like the Seafood Linguine rut.

You will need:

1 pound linguine
1 Tbsp olive oil
3 Tbsp butter
3 garlic cloves
4 Tbsp flour
Two 6.5 ounce cans minced clams, drained
1/2 pound small scallops
1/2 pound shrimp, tails removed, coarsely chopped
1 1/4 cup heavy cream
3/4 cup chicken stock (or you could use the clam juice)
lemon juice, to taste
2 Tbsp flat leaf parsley, chopped
Salt & Pepper, to taste
Grated Parmesan Cheese

Cook linguine according to package directions--you want your pasta to be al dente. 

Heat olive oil and butter in large sauce pan, adding garlic and cooking until softened.  Be careful not burn the garlic.  Add flour and cook for 2-3 minutes.  This is a roux. Add the shrimp and scallops and cook through.  Add the clams and pour in the cream and stock.  Cook over low heat until thickened.  Add lemon juice and salt and pepper to taste.  Stir in parsley.  Mix in pasta and serve.  Garnish with Parmesan and parsley.

 Super easy and super yummy!

Enjoy!

Another Good One!

This was for dinner tonight....I didn't have any arugula (too expensive!) but it was still darn tasty!

Chicken-Broccoli Couscous

I have been trying some new recipes these past few weeks...I was feeling very bored with our menu plans, but at the same time felt our budget limited me from doing anything different.  I was looking through my Rachael Ray EveryDay magazine and was able to find several new recipes that didn't break the budget.

This one is a keeper.  I can get couscous in the bulk section for a very good price at my beloved Hometown grocery store and I had stocked up on that and I had that in my pantry.  Aside from the chicken, I think that would be the most expensive part of the meal.

1/4 cup EVOO
1 pound skinless, boneless chicken breasts
Salt & Pepper
3 cups chicken stock
10 oz. couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup flat leaf parlsey
1/3 cup sliced almonds, toasted

1.  In a large skillet, heat 2 tablespoons olive oil over medium heat.  Season the chicken with S & P, add to the pan and cook, turning once, until chicken reaches 165 degrees or until juices run clear.  Remove from heat, let cool and then shred chicken.  (I was able to skip this step b/c I had leftover roasted chicken from the earlier in the week--this made dinner come together super fast!)

2. In a large saucepan bring 2 cups chicken stock and 1 tablespoon oil to a boil, season with S & P.  Add the couscous, cover and remove from heat; let stand for 5 minutes, then fluff with a fork.

3. In the skillet used for the chicken, heat the remaining tablespoon of olive oil over medium heat.  Add the onions and cook until softened, about 5 minutes.  Add the broccoli and the remaining 1 cup chicken stock and simmer for 5 minutes.  Stir in the chicken, raisins, parsley and couscous; season with S & P.  Toss with the almonds before serving.

The only thing I might change when I make it again is add some sliced green onions for garnish as well.  It was soo good and the Peanut LOVED it.  She ate two bowls.  (But she didn't get the almonds--not all her molars are in yet.)  And this is one dish meal.  Gotta love that!  Thanks, Rachael Ray!

French Onion Mac & Cheese

Yum-O!  This was a recipe I found flipping through last month's Rachael Ray Everyday Magazine.  It did not disappoint.  I did use smoked sharp cheddar as the Gruyère was ridiculously expensive, but other than that, I did stick to the recipe. 

I would encourage you to try it--a new twist on an old favorite! 

Tasty!

After enjoying our afternoon outing, I came home and slaved away in the kitchen. No, just kidding. It was just really nice to have DH watch the Peanut while I prepared dinner. No trying to keep an eye on the Peanut while having three different things on the stove. I could just focus on the task at hand.

I made Orecchiette with Mini Chicken Meatballs. It was sooo yummy! It wasn’t a very inexpensive dish to make as it calls for ground chicken (I used ground turkey which I got on sale), bocconcini (tiny fresh mozzarella balls), fresh basil, and grape tomatoes. None of those are typically ever on my grocery list, but this was worth it. I also used tiny shell pasta, as the only place I found orecchiette pasta was on the internet and I wasn't about to pay $8 in shipping for pasta, which of course, all tastes the same.



Definitely a keeper that would be good to make for company. That is, when we have some up here in SmallTown! :)

OH MY!

Sometimes I even impress myself in the kitchen. That sounds really bad, doesn't it? Let me back up. We had take out from Macaroni Grill a couple of weeks ago and I really enjoyed my dish, Carmela's Chicken Rigatoni. It was so delightful and I thought, I could should make this! I even remembered to add it to my menu plan this week.

It was SO yummy. Here is my version...

Chicken Linguine with Caramelized Onions and Mushrooms

2 Yellow Onions
1 Tbl Olive Oil
3 Chicken Breasts
3 4 oz. cans of mushrooms, drained (I am sure fresh would be better, but I did my shopping last week and I didn't want the mushrooms to get slimy....blech!)
1/4 cup butter
1/4 cup flour
4-5 cups whole milk
2 tsp basil (again, I am sure fresh would be much better, but I didn't know if it would keep)
1 lb. linguine (they used rigatoni, but I prefer the "noodle" pasta)
Salt and Pepper


Heat olive oil in a large saute pan. The key to caramelizing onions is having a VERY hot pan and time. Lots of time. While the pan is heating, peel, quarter, and thinly slice the onions. Once the pan is hot, saute the onions until they turn a nice caramely color. Don't burn of course, just make sure to stir the onions every few minutes. Mine took close to 30 minutes to caramelize....it seems like they won't ever start to caramelize, but be patient, they will!

They should look about like this:




Once the onions are finished, put them in bowl and set aside. Using the same pan, grill the chicken until internal temp is 165 degrees or until the middle is no longer pink. I like to let the chicken brown on each side on about medium heat, stick my thermometer (like this one--thanks Mom!) in the chicken, set the thermometer to 165 degrees, and cover the pan. When is reaches 165, it beeps to let you know its done. Pretty simple. Plus you won't catch any food borne illness from improperly cooked foods. And that's always nice.
Once the chicken is done, set on a cutting board and let it sit for a few minutes. You don't want to slice it when it's super hot, otherwise all the juices will run out. As it cools, it will help retain those juices when you slice into it.

As the chicken is cooling, place the butter in the pan over medium heat. This will also help the onion and chicken flavor de-glaze the pan. Add the flour. This is what cooks call a roux. Let this brown up a bit, as this helps cook the flour flavor out. Add your milk and stir the roux with the milk. This will thicken as it heats and can take several minutes. Add the basil and salt and pepper to taste.

Prepare your pasta according to package directions. You can cook it just a little shy of being done, as it will absorb some of the moisture from the cream sauce. Drain your pasta and add your cream sauce, onions, chicken, and mushrooms. Let it heat through. Serve with Parmesan cheese on top.

Enjoy! I know we sure did!



This is linked to Life As Mom's Ultimate Recipe Swap.