Category: Pasta

Sausage and White Bean Pasta

Pasta, Pork

Good afternoon! I hope everyone is doing well. SO happy that tomorrow is Friday! The pool opens this weekend and there are only 2 weeks left until summer vacation!

Last night I made this yummy pasta. I had a package of ground sausage, so I was thinking pasta sauce or a meatloaf.  Pasta always wins in my family, so I wanted to come up with something different! I  spied some white beans in the cabinet, so I thought I would throw those in there. Something different and unexpected!  My girls love beans,  so I was hopeful that this would work.

 

Sausage and White Bean Pasta

Ingredients

1 pound pasta- I used spaghetti
1 onion, diced
1 pound ground pork (use ground turkey or chicken to make this healthier)
1 container jarred pasta sauce
1 can cannellini beans (white beans), drained and rinsed
about 1/2 cup of red wine (or stock)
3 tablespoons Worcestershire sauce
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Cook pasta one minute shy of the directions. Save some starchy cooking water.

In a large dutch oven, brown your seasoned pork and onions in a few tablespoons of olive oil. I did this to save time; normally I would brown the pork, take it out, then add in the olive oil and onions to saute.

Add in then red wine and reduce a few minutes. Pour in your pasta sauce, beans, and Worcestershire. Stir in all together and cook until the pasta is ready.

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Add the pasta to the sauce. Stir together and coat pasta evenly with all the sauce. Add in a bit of your pasta liquid if needed. Add as much Parmesan as possible =)   It turned out amazing! A quick and easy dinner for a busy family!620

Dinner with Friends

Chicken, Dinner with Friends, Pasta

Happy Sunday guys! I just got a message congratulating me on my third year blogging! I can’t believe that it has been that long. I appreciate every one of my friends, family, and fellow bloggers who have supported and read my little blog. I have enjoyed the ride and experience in the kitchen. My life has totally changed in the last few years, and I am happy to have the chance to go on this food adventure with you guys!

We had some super friends over for dinner last night. I started with my deviled eggs. Simple recipe. I started with a dozen boiled eggs. I learned a trick recently to start the eggs in boiling water instead of cold water. Say what? I add a good heaping of vinegar, cooked 10 minutes, took them off the heat and let then set 2 minutes. Then I took them out of the pan, rolled each one on the counter for a second, then peeled them under cold water. PERFECT BOILED EGGS!

I took all of the yolks out and put them in a bowl. I also chopped one whole egg and added it to the mix. Then I slowly added in some mayo and whipped until I got a nice creamy mixture. I put the deviled egg mix in to a zip top baggie and sniped the end. Once they were all filled, I topped most with chopped bacon, a few with just paprika, and a couple with sweet relish and bacon. They were pretty amazing, if I do say so myself.

 


  

Mozzarella Cheese!!!! These are one of the girls favorite snacks. We have actually made them from scratch lots of times, but these time savers are cheesy and delicious.

   We also used this delicious tomato sauce as a dip for the mozzarella sticks.

 These sassy girls kept us entertained!img_2563

Main Event- Chicken Parmesan Bake with Spaghetti and  a side salad

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Chicken Parmesan Bake

Ingredients- 7 adults, 2 kids ( 2 1/2 chicken breasts leftover)
9 boneless skinless chicken breasts
2 containers of your favorite marinara sauce
10 large slices of mozzarella or provolone cheese
3/4 cup bread crumbs- I had lots of stale bread, so I made my own in the food processor. I added a good heaping of Italian seasoning. Canned bread crumbs are yummy, too!
3/4 cup Parmesan Cheese, shredded
1/2 stick butter, chopped
Directions
Preheat oven to 350.
Spray a large baking dish with cooking spray. Place the chicken breasts flat on the bottom of the large baking dish.
Cover with the marinara sauce.
Put the cheese slices over the sauce.
Mix the bread crumbs and Parmesan cheese and then spread the mixture evenly over the top of the dish. Top chopped butter cubes evenly over the top.
Bake 45 minutes- 1 hour, depending on the amount and size of the chicken.
I served with a side of spaghetti and a side of salad.
DELICIOUS!!!

Pan-Seared Catfish with Spinach and Pesto Pasta

Dips, Dressings, and Spreads, Pasta, Seafood

Hey guys! I hope you are having a great weekend! So far, it has been pretty nice and relaxing. Yesterday the girls went to a fun birthday party and played outside. I relaxed, caught up on my DVR, and cooked this yummy dinner. I hope you give it a try!

Ingredients

4 Catfish Fillets (any white fish would work)
3/4 pound of Linguine Pasta
1/2 cup of flour
1/2 pound fresh spinach
6 tablespoons of butter- or olive oil (I like to do a combo of both)
1/4 cup grated Parmesan
1/2 small container of prepared pesto
about 1/2 cup of dry white wine

Directions

Cook the pasta in heavily salted boiling water. As always, reserve about a cup of that starchy cooking water.

While the pasta cooks, begin cooking the fish. Put the flour on a plate. Make sure you pat the fish dry. Salt and pepper each side of the fish. Coat the fish in the flour, tapping off any excess. Melt about 3 tablespoons of butter in a pan and cook the fish on the first side for about 6 minutes, or until golden brown. Flip and add the white wine and a small glug of olive oil. Cook the fish on the other side for about 3 minutes, depending on the thickness of your fish.

Stain your pasta. Add your spinach in the same pan you cooked your pasta in (less dishes!)Cook down just about 3 minutes or so. Add in your pesto and cheese. Stir back in your pasta. If it looks thick, loosen it up a bit with that starchy cooking water, a bit at a time. I top with just a bit more olive oil.

Delicious!

034Leftovers consist of lots of pasta and 1 fish filet. Thinking of some ways to change up my leftovers…1. Fish Tacos  2.Add shrimp or chicken to the pasta 3. Add in more sauteed veggies to the pasta for a vegetarian meal  4. Sauteed fish cakes 5. Soup- Pesto Noodle Soup or Fish Curry Soup… So many ideas!

If I come up with something good, I will let you know!

Happy Sunday!

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Pantry Raid- Sausage and Fennel Pasta with Arugula

Pantry Raid, Pasta, Pork

Hey guys! I hope everyone is well. I didn’t really get a chance to blog this weekend. It was pretty busy. Becca had a cheer competition and her team won first place!

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Sunday we went to see Zootopia. It was a great movie! I highly recommend it.

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I didn’t add a meal plan this week, because I have 2 meals from Blue Apron and some random ingredients leftover from last week that need to be used up. Blue Apron from this week was Beef Empanadas. They were pretty delicious. We even have another serving that I froze for an upcoming meal. 028.JPG

Tomorrow I am making their Chicken Souvlaki. It looks super tasty. I also made another frittata kind of like this one, but with mozzarella and  prosciutto instead. TH my college friend is coming over for Chinese. Friday we are going to start Becca’s birthday celebration weekend. Medieval Times (first time going) on Friday,  birthday slumber party on Sat., and birthday dinner with grandparents on Sunday.

Tonight, I made a sausage and fennel pasta with arugula. This is proof that as long as you have a few key ingredients in your pantry and fridge, you can always have a yummy meal. Here is how it went down.

 

Ingredients

I box pasta- I used mini-farfalle (tiny bow-ties)
1/2 bulb of fennel, chopped
1 pound ground mild Italian Sausage
3 cloves of garlic, crushed and minced
3 tablespoons of tomato paste
1 large can of diced tomatoes
1 can tomato soup
2 heaping spoons Marscapone (or cream cheese)
2 handfuls of arugula
Parmesan Cheese- as much as you like \
2 tablespoons butter
olive oil…
Salt and pepper to taste

Directions

Cook your fennel down in about 3 tablespoons olive oil (with a good pinch of salt and pepper), about 5 minutes. Add your sausage and brown.

Boil your SALTED water. Add pasta and cook until al dente (has a bite to it, not mushy). Remember to reserve a mug full of starchy cooking water.

Meanwhile, add the garlic and tomato paste. Incorporate and cook about 3 minutes. Add the diced tomatoes and soup. Mix well.

Add in the Marscapone. Mix well.

Combine in the arugula and add in the pasta. Mix well and top with Parmesan. Add some starch cooking water if needed.

Add 2 tablespoons of butter to combine at the end.

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Pasta Primavera

Pasta, Vegetarian

009Hey guys! So I made this yummy vegan meal this past weekend. You could totally add cheese or chicken if you wanted to =)

Ingredients
1 pound of rigatoni (or whatever pasta you have on hand)
2 carrot, sliced 1 onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
1 medium zucchini, sliced
1 head small head of broccoli, chopped
1 container of mushrooms, sliced
1 medium yellow squash, sliced
1/2 bell pepper, any color, cut into thin strips.
1 cup red wine
1 jar prepared marinara sauce
1 large can of crushed tomatoes
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1 tablespoon tomato paste
1 heaping tablespoon of sugar
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil.
In a large dutch oven, cook down your veggies, about 8 minutes. Add salt and pepper.
Next, add in your tomato paste and garlic. Stir well.
Time for the hooch =) Add in your wine and reduce down, about 3 minutes or so. Combine you crushed tomatoes and jarred sauce to the veggie mixture. Sprinkle in your herbs, sugar, and more salt and pepper to taste.
Cook your pasta.
Add your pasta to your sauce. ENJOY!!!!!