Category: Pasta

Mushroom Ravioli with Garlic Mushroom Sauce

Pasta, Vegetarian

Happy Tuesday! The girls had dinner plans with Nana and Papa tonight (Five Guys). I had yoga and hubby went to hockey, so I was on my own for dinner. So tonight I planned on making some kind of “Mommy Meal.” This is basically a meal that I make for myself that generally no one else will most likely eat. I bought a ton of mushrooms and thought I might make a risotto. Then I contemplated a mushroom fettichini. Then last night I spied some mushroom ravioli in the freezer. I decided to go with that and am glad I did.

Mushroom Ravioli with Garlic Mushroom Sauce

Ingredients

1 container fresh premade mushroom ravioli
1 container fresh baby portabello mushrooms, sliced
1 container “gourmet” mushrooms (or a couple handfuls of the fancy mushrooms bought by the pound) Splurge on yourself!
1/2 onion, chopped
3 cloves garlic, smashed and finely chopped
olive oil, about 1/4 cup all together
white wine, approximately 1/4 cup
1/4 cup Parmesan Cheese
salt and pepper to taste

Directions

Add a drizzle of olive oil to a large skillet. Heat on Med/High Heat.
Add onions. Cook 4 minutes. Add mushrooms and garlic. Cook 4 more minutes. Add your seasoning and wine. Reduce down, about 5 minutes.
Meanwhile, cook ravioli in salted water, just under package cook time.
Add more olive oil to mushroom sauce. Add pasta to sauce with a touch of pasta water. Add cheese. Mix well.

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Pesto Pasta with Corn and Pine Nuts

Leftovers/ Freezer Meals, Pasta, Vegetarian

Hey kids! Hope you had a great Monday! My day was pretty awesome, and tonight is pretty chill at home. We had burger night; everyone gobbled up their burgers. I have made burgers a few times here on the blog, so I hope you check it out. This is how I made them…https://funfoodiefamily.com/2013/08/28/burgers-2/

As I was making dinner, I was thinking about what to take for lunch tomorrow. I am pretty good about taking my lunch to work, but sometimes I end up buying the school lunch. It is not bad, but I don’t like to take my chances. On the days I don’t bring my lunch, the salad bar is usually a safe bet. There is even the occasional gem like chicken wings or mozzarella sticks.

I was looking through the fridge and decided to make a pasta mash up. Basically, I took a bunch of ingredients that were separate and added them all together. In this case it was some leftover Annie’s mac and cheese, corn, leftover pesto, and pine nuts from said pesto. I have just enough for 2 servings…one for me and one for my lunch mate. We usually take turns making food for each other. Today she brought spicy tofu and veggies with coconut milk and noodles. It was delish!

This combo turned out really great! I hope you feel inspired to take a look at what you already have in your fridge or pantry and make it work!

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Spaghetti Alfredo with Shrimp, Bacon, and Veggies

Pasta, Seafood

Happy Sunday! Today was a pretty lazy day. We all slept in, went to the grocery store (been a long time, so our cart was overflowing), watched TV, played, and read. I cooked this yummy dinner.

I knew I wanted to make some kind of shrimp pasta possibly with Alfredo sauce. This was not your ordinary pasta Alfredo. I hope you give it a try one night!

Spaghetti Alfredo with Shrimp, Bacon, and Veggies

Ingredients

1/2 onion, chopped
4 cloves garlic, crushed and minced
1 head of broccoli, just the florets
1 container of mushrooms, sliced
6 sliced of bacon, cooked and chopped
1 pound of shrimp- peeled and deveined
1 container of Alfredo sauce or make your own- https://funfoodiefamily.com/2013/09/02/shrimp-and-broccoli-angel-hair-alfredo/
butter, 1/2 stick
olive oil, 1/2 cup
salt and pepper to taste

Directions

Heat a large skillet and cook your bacon. Once done, set aside and drain on a plate with paper towels to soak up oil.

Add a table spoon of butter to your bacon fat. Cook your chopped onion on med.-low heat until soft, about 5-6 minutes. Add your garlic and cook about 3 minutes more. Add your broccoli and mushrooms. Add a few more turns of olive oil. Add some salt and pepper. Cook down about 15 minutes or so. I like the broccoli to still have a bite to it and be bright green. Cook to your preference. Season to your preference. Add your Alfredo sauce and combine. Turn to low.

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Meanwhile, Bring salted water to a boil and cook your pasta.

Saute your shrimp in another pan. Cook about 4 minutes and add to your sauce. Add the pasta to the sauce. Add a bit of starchy pasta water if needed. Mix to combine. Chop bacon and add on top. Perfection!!!! Teach cute little shrimp lovers how to take off the tails!

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Christmas Eve Dinner Tradition… Pork Ragu

Pasta, Pork

Hey ya’ll!!! So it is Christmas Eve. The last 2 weeks have been kinda weird. Sad because we are missing our Lizzie; weird because life goes on and we feel a strange kinda “normal” which we love and hate.

So Christmas/Holiday is upon us. Kinda of a normal thing for most. Weird for a family who just lost their baby girl. We went shopping for 2 instead of 3. We ordered a table of 4 instead of 5. I set a table with 2 kid plates instead of 3…etc… kinda sucks, but it is our reality now.

So the last few years we have had Christmas Eve dinner at our house. I have made this the last couple of years. It is a hit. No fail. Easy win. Just do it…

https://funfoodiefamily.com/2014/06/15/pork-ragu-with-bucatini/ or try
https://funfoodiefamily.com/2013/12/27/pork-ragu-and-cheesy-polenta/

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Chicken Bruschetta with Pasta – Gluten Free!!!

Beef, Chicken, Crockpot /Make Ahead Meals, gluten free, Pasta, Side dishes...veggies, potatoes, grains

Hey guys. So one of my friends was going to come and hang out and offered to bring dinner tonight. I was going to take her up on it, when I totally felt like I needed to cook something. I told her to bring a salad and some red wine; I would take care of the rest. I had no idea what I wanted to make.

I had a day to myself… I went to Pilates, went to lunch, and got my hair done. Then I decided to go to Fresh Market to look around and decide once I got there.

I really wanted to make my Bruchetta Chicken with pasta and marinara. But my friend is gluten free, so I needed to first make sure I could find a decent gluten free pasta. Quinoa pasta is supposedly gluey, plus it cost like $8. Then I saw brown rice pasta. I thought I remembered Rachel Ray say she really liked this, plus it was on sale for $3ish. Score! I got chicken breasts, tomatoes, mozzarella, basil, anchovies (don’t balk yet!), and all the other ingredients for the sauce..

Bruchetta Marinara Sauce

Ingredients

2-3 anchovies
1/2 onion, diced
3 cloves garlic, crushed and minced
1/2 container mushrooms sliced and chopped
1 28 oz. can of crushed crushed tomatoes
1 28 oz. can of diced tomatoes
4 squirts of tomato paste
1/3 bottle of red wine; I used Cabernet
2 tablespoons of Worcestershire
2 pats of butter
3 tablespoons sugar.
3 tablespoons of Dried Italian Herb mixture
fresh basil crushed and chopped
1 bay leaf

Directions

Heat a large dutch oven on med-high heat with 1 tablespoon olive oil and 2-3 anchovies. I know some people are going to make the stink eye at my anchovies. Don’t ya’ll. One of the main ingredients in Worcestershire is anchovies! Worcestershire is a chef’s best secret ingredient. You eat it is Caesar Salad, Hamburgers, Meatloaf etc… Once those tiny fish hit the pan, they melt like butter. You will thank me. Please try them. If you want to try to make this, but don’t have anchovies, just add a couple more tablespoons of Worcestershire.

Add a bit more olive oil and your onions. Cook down for 2-3 minutes with a bit of salt and pepper. Add your Mushrooms and garlic. Cook for a few more minutes before adding your tomato paste. Mix that around for a few minutes. A deep tomato smell will fill the air after a couple of minutes. Then add in your wine and Worcestershire. Mix and reduce down for 5 minutes or so. Add your herbs, bay leaf, and sugar. Mix and Reduce to low. Cook for at least 1 hour…the longer the better.

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Bruchetta Chicken

4 Boneless, Skinless Chicken Breasts- season each side with salt and pepper.
Then, brown both sides of chicken in your cast iron skillet. Each side about 8-10 minutes. Put the pan in a 350 oven.

Cut a tomato and some mozzarella. Thinly slice some basil. I roll mine up then chop it up. Place these on top of your chicken in the oven. When you start to see your cheese melt a bit, turn on the broil. Cook until all the cheese is melted and browned on top.

I made the brown rice pasta according to the package. It still had a bit of a bite to it, so I added it the sauce. I mixed well. So yummy! I wouldn’t mind buying this pasta again for a gluten free friend =)

BruchettaChicken