Bacon Jalapeno Macaroni and Cheese

 New Year's Eve was celebrated at our friends, Mark and Michelle's house with a euchre tournament and our euchre buddies. As always, it was a great time. I made this mac and cheese and everyone seemed to like it!

1 16 oz box cavatappi or penne pasta

2 T butter

2 cups milk

8 oz shredded sharp cheddar cheese grated from the block (not out of a bag) plus more to use on the top 

4 oz Velveet cheese, cut up into chunks

1 lb bacon, diced

5 jalapenos, veins and seeds removed, sliced

1. Preheat over to 350 degrees.

2. Cook pasta 2 minutes less than directions. Drain and set aside.

3. Cook bacon in a large pan. Remove from grease and let drain on paper towels. 

4. Drain grease (leave a T in the pan). Add jalapenos and saute a couple of minutes to soften. 

5. In medium saucepan, melt butter, then add milk and heat.

6. Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.

7. In large casserole dish, combine pasta, cheese sauce, bacon and jalapenos.

8. Top with additional grated cheddar cheese. Bake for 15-20 minutes, until hot and bubbly. Let sit about 5 minutes before serving.

Chay's Creamy Mac n' Cheese

 Chay requested homemade macaroni and cheese for dinner yesterday. So I made this one and he said, "Thanks, mom. This is exactly what I was looking for." 

Warmed my heart. 

1 lb. dried macaroni 

1/2 cup unsalted butter 

1/2 cup all purpose flour

1 1/2 cups whole milk

2 1/2 cups half and half

6 cups shredded block cheese (I used sharp cheddar, mild cheddar and monterey jack)

Salt and Pepper

Paprika

1. Preheat oven to 325 degrees and grease a 9x13 baking dish.

2. Shred cheeses and toss together to mix.

3. Bring large pot of water to a boil. Add salt and cook 1 minute less than the package directs. Drain.

4. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine for approximately 1 minute, whisking often. Slowly pour in the half and half, whisking constantly until smooth. Slowly pour in the whole milk, while whisking constantly. Continue to heat over medium heat until thickened to a very thick consistency.

5. Remove from heat and stir in spices and 1 1/2 cups of the cheese, stirring to combine fully. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

6. Add the pasta to the cheese sauce. Pour half of the pasta mixture into the prepared baking dish. Top with a layer of cheese, then to[ with remaining pasta mixture.

7. Sprinkle the top with the last of the cheese and bake for 15 minutes. If not golden brown, place under the broiler for 2 minutes.

Pumpkin Vodka Cream Sauce Pasta with Spinach and Sausage

Throughout COVID and working from home, I have relied on Rachael Ray to inspire me for dinner. This meal was inspired by her November 20 Rachael Ray Show episode. I switched it up because I can't find 'nduja as she always has fancy ingredients and I don't plan ahead. Plus we like meat.

Here is the link: Pumpkin Vodka Cream Pasta

2 T extra virgin olive oil

2 T butter

2 shallots, finely chopped, or 1 small onion, finely chopped

3 cloves garlic, finely chopped

1 lb spicy Italian sausage

Salt and Pepper

1 cup vodka

2 cups vodka

Frozen chopped spinach, excess liquid squeezed out

1 can pumpkin puree (make sure you don't get pumpkin pie filling)

1 cup cream

1 pound shell pasta

1 cup grated Parmigiano-Reggiano cheese

1. Heat water, add salt and cook a minute less than directions.

2. Cook the sausage and drain. Set aside.

3. Heat a large skillet over medium heat with olive oil, add butter and let it melt and foam. Add the onion, garlic and salt and pepper. Soften a couple of minutes. 

4. Add the vodka and reduce by about 2/3 then add spinach and sausage. Add pumpkin puree and cream. Keep warm over lowest heat.

5. Drain the pasta, reserving 1 cup pasta water. Toss the pasta with the sauce, adding water as necessary to keep sauce thick but not loose.

6. Add the cheese and stir.

Ricotta Spinach and Chicken Cannelloni

Cannelloni tubes
Olive oil
Sweet onion, diced
3 cloves garlic, minced
3 cooked chicken breasts, shredded
1/2 cup milk
1 cup Ricotta cheese
1 bag baby spinach
Salt and pepper
Jarred tomato pasta sauce (I like Barilla or Prego)
1 1/2 cups half and half
1/2 cup grated Parmesan cheese
1/2 t dried basil
1/4 t dried oregano
1/8 t nutmeg

1. Cook cannelloni tubes for five minutes and drain

2. Preheat oven to 400 degrees.k

3. Heat oil over medium high heat

4. Add onion and sauté for a few minutes. Stir in garlic and chicken and continue to warm through.

5. Add milk and simmer for 2 minutes or until most of the liquid has evaporated. Stir in ricotta until well blended.

6. Add spinach and cook until wilted.

7. Remove from heat and let stand a few minutes.

8. Spoon pasta sauce on bottom of a 9x13 baking dish.

9. Stuffed prepared chicken mixture into tubes. Arrange cannelloni in single layer on top of pasta sauce.

10. In a mixing bowl, mix together half and half through nutmeg. Poor over the stuffed cannelloni noodles.

11. Bake for 20 minutes. Remove from oven and let set for 5 minutes.

Chicken Parmesan Casserole

Use this Marinara Sauce

2-3 chicken breasts, cubed
Marinara sauce
1/2 t red pepper flakes, optional
Parmesan cheese, grated
Mozzarella cheese, shredded
Dried basil

1. Preheat oven to 350 degrees and lightly grease glass pan.

2. Spread chicken in greased dish and pour marinara sauce over it. Sprinkle with the red pepper flakes if desired.

3. Bake, covered, for 20 minutes. Remove and shred chicken.

4. Replace chicken and mix back in with the sauce. Top with Parmesan and mozzarella and a few shakes of basil.

5. Bake for 10-15 minutes until cheese is melted and bubbly.

Marinara Sauce

Good for this Chicken Parmesan Casserole. Quick and easy.

Olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 carrot, diced
Salt and pepper
1/2 t dried oregano
1/2 t dried thyme
2 28 oz cans whole or crushed tomatoes

1. In a large pot, heat olive oil over medium low heat until hot. Add onion, garlic, carrot, salt and pepper, oregano, and thyme. Reduce heat to low and let onions sweat and soften for about 20-25 minutes.

2. Add tomatoes. Increase heat to bring sauce to a simmer. Cook, stirring occasionally, for 15-20 minutes.

3. Purée sauce or leave chunky.

Stuffed Shells with Sausage and Spinach

A total riff on my Mitch’s Magnificent Meat Lasagna made a little healthier but not by much.

1 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb Italian sausage
2 28 oz cans crushed tomatoes
1 can 6 oz can tomato paste
2 T dried parsley
2 T dried basil
Salt and pepper to taste
4 cups ricotta cheese
2 beaten eggs
1 cup Parmesan cheese
1 16 oz bag of shredded mozzarella cheese
1 bag of frozen spinach
A box of Jumbo shells

1. On medium heat, heat olive oil. Cook onion for five minutes. Add garlic and sausage. Cook until brown.

2. Add cans of tomatoes and tomato paste, basil and first round of parsley. Salt and pepper. Summer on low heat partially covered for 45 minutes.

3. While meat cooks, mix cheeses, eggs, and parsley and oregano.

4. Cook shells for 9 minutes. Drain and cool.

5. Put a nice thick layer of the sausage tomato mixture on the bottom of a large glass pan.

6. Stuff noodles with cheese and spinach mixture and place on the layer of meat sauce.

7. Pour the rest of the sauce on top. Cover with a layer of mozzarella. Cover with tin foil and cook at 375 for 25 minutes.

8. Uncover and place under broil for 5 minutes.

You will have extra. I made a smaller pan and froze it before baking it for a smaller meal later.

Bolognese Sauce

My attempt at a traditional Bolognese sauce was pretty good!

1 T olive oil
1 T generous amount of butter
Large onion, finely chopped
2 Stalks celery, finely chopped
3 smallish carrots, finely chopped
5-6 garlic cloves, minced
1 lb ground beef, at least 15% fat
1 lb ground pork
6 oz. pancetta, chopped
Salt and pepper
1 cup red or white wine
1 large can puréed or crushed tomatoes
A bunch of tomato paste (keep adding until you get the tomato flavor you want)
2 cups milk
1 cup beef stock
Flat pasta or penne

1. Heat olive oil and butter in Dutch oven over medium high heat.

2. Add onion, carrots and celery. Cook for 5-8 minutes. Add garlic and pancetta for an additional 3minutes.

3. Add ground beef and ground pork. Season with salt and pepper.

4. When meat is browned, add wine, stir and cook to reduce for 3 minutes.

5. Add tomato purée, milk, stock, and tomato paste. Mix well.

6. Partially cover and simmer for 4 hours. Stir often to avoid burning on the bottom.

7. Taste for salt. Serve over tagliatelle or penne with Parmesan and garlic bread.

Lemon Garlic Butter Shrimp Pasta with Roasted Asparagus

A good one for a school night and both kids love it.

Whole wheat angel hair pasta, cooked according to package instructions
Asparagus, trimmed
Olive oil
1 stick butter, divided
6 garlic cloves, minced
1 lb. shrimp, peeled and deveined
Juice from one Lemon
1/4 cup white wine
Salt and pepper

1. Preheat oven to 400 degrees.

2. On a baking sheet, place asparagus and coat with olive oil. Salt and pepper to taste. Cook in oven while preparing other ingredients.

3. Start water for pasta.

4. Melt 4 T butter in pan over medium heat. Add minced garlic and cook for one minute. Add shrimp and cook for two minutes, flip and cook for additional two minutes additional minutes. Add salt and pepper.

5. While shrimp cook, Add salt and pasta to water and cook according to package instructions.

6. To the shrimp, add remaining 2T butter, lemon juice, and wine. Stir and cook until pasta is done.

7. Remove asparagus from oven and add it the shrimp mixture.

8. Drain pasta.

9. Serve shrimp and asparagus over pasta.

Slow Cooker Chicken Parmesan

2 large or 3 small chicken breasts
Salt and pepper
3 or 4 (28 oz) cans crushed tomatoes
1 onion, diced
2 T dried basil
1 T dried oregano
1 T dried parsley
1 lb penne
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

1. Season chicken with salt and pepper and place in slow cooker.

2. Combine tomatoes through parsley. Stir over chicken in slow cooker. Cover and cook for 4 hours.

3. Remove chicken and shred.

4. Cook pasta according to cooking instructions. Drain and add to chicken mixture.

5. Top mixture with cheeses and cover. Cook on low heat for 30 minutes or until cheese has melted.

Beef Stroganoff

The kids even loved this one!

2 T olive oil
Cremini mushrooms, chopped finely so the kids don't detect a vegetable
Salt and pepper
1 small onion, diced
3 cloves garlic, minced
1 lb ground beef
2 t paprika
4 cups beef broth
Egg noodles
1 T corn starch
1/2 cup sour cream
Parsley for garnish

In a large pot or large sauté pan, heat olive oil over medium heat. Add the mushrooms and season with salt and pepper. Add the onions and garlic and cook until onions are translucent.

Add ground beef and cook until browned. Stir in the paprika. Add beef stock and egg noodles. Stir and cover with lid. Simmer for 15 - 20 minutes.

In a small bowl, mix corn starch with two tablespoons of broth from pot. Lower heat and add one T of slurry to pot. Stir until thickened. Add in the sour cream and mix until incorporated.

Garnish with parsley.

Asparagus and Cherry Tomato Carbonera

1 lb asparagus
1 pint cherry tomatoes
Olive oil
Salt and pepper
Fettuccine
Bacon or pancetta cut into 1 in pieces
2 cloves chopped garlic
2 eggs
1/2 cup shredded Parmesan
Freshly cracked pepper
Salt
Parsley, chopped

1. Preheat oven to 400 degrees. Toss asparagus and tomatoes in oil, salt and pepper. Roast on prepared baking sheet until caramelized, about 20 minutes.

2. Cook pasta

3. Cook bacon and our off all but a T of grease, add the garlic, cook for 30 seconds, and turn off heat.

4. Mix egg, cheese, pepper, salt, and parsley in a bowl.

5. Drain pasta and reserve a cup of pasta water.

6. Mix pasta, egg mixture, asparagus and tomatoes into the bacon and garlic pan, adding reserved pasta water until desired texture.

Caprese Orzo Salad

1 cup dry orzo
Water packed mozzarella pearls
Grape tomatoes or multi colored tomatoes
1 bunch fresh basil, sliced in chiffonade

For the dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 t Dijon mustard
2 t honey
1 clove garlic, minced
1/2 t salt
Freshly ground pepper

1. Cook orzo in salted water according to package instructions. Drain and set aside stirring while it cools to keep from clumping.

2. Prepare dressing by combining olive oil, balsamic vinegar, mustard, honey, garlic, salt and pepper. Whisk vigorously.

3. Mix orzo, mozzarella, tomato halves, basil, and vinaigrette in a large bowl.

Thai Chicken Fettuccine

I didn't make this one up but not sure how to link to the original recipe. I found it at a farmer's market on Amelia Island, FL. It rocked, so whoever created it, props! I used fresh Roasted Red Pepper Papperelle, but any kind of pasta will work.

Thai Chicken Fettuccine

Cooked fettucine
1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice (I used freshly squeezed)
2 tablespoons honey
1 teaspoon soy sauce
3/4 pound boneless chicken breasts, seasoned with salt and pepper and sliced into strips
1 tablespoon vegetable oil
1 sweet red pepper, julienned
1/4 cup chopped fresh cilantro

1. For sauce, combine salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave for 1 minute.

2. Cook fettucine. Duh.

3. Season chicken with salt and pepper and cook in skillet over medium heat for 4-5 minutes. Add red pepper and cook until crisp-tender.

4. Plate fettucine and top with chicken/pepper mixture and sauce. Sprinkle with cilantro.

Three Cheese and Roasted Corn Lasagna Rolls with Roasted Red Pepper Sauce

Tried a new magazine recently - Clean Eating. This recipe is from the August/September 2011 mag, page 45. I tried to find the link but couldn't. The cheese and corn add a nice sweet balance to the spicy red pepper sauce. The original recipe calls for stuffed shells. I couldn't find large whole wheat shells (or even large regular ones for that matter), so I used whole wheat lasagna noodles to make rolls instead.

Three Cheese and Roasted Corn Lasagna Rolls with Roasted Red Pepper Sauce

Sauce:

3 Cups chopped tomatoes (Pomi is recommended by the magazine)
2 Red bell peppers
1/2 tsp dried rosemary
1/2 tsp dried organo
1/4 tsp red pepper flakes
Fresh ground black pepper
1/2 cup whole parsley sprigs, roughly chopped

Lasagna Rolls:

4 Ears of sweet corn
Oliv oil cooking spray
10 Whole-grain lasagna noodles (or large shells)
1 1/2 cups low fat ricotta cheese
3 oz. goat cheese
2 tbsp chopped fresh mint
2 tbsp chopped fresh chives
1 large egg
Fresh ground pepper
3 oz part-skim mozzarella cheese, grated

1. Spray red peppers with cooking spray and place under broiler, rotating, until blackened. Place in plastic bag for 5-10 minutes until cool. Remove skins, membranes and seeds. Roughly chop.

2. In a medium saucepan, combine tomatoes, roasted peppers, rosemary, oregano, red pepper flakes, and black pepper. Bring to a low boil then simmer for 15 minutes. Transfer to food processor, add parsley and puree.

3. Prepare shells as box instructs. Preheat broiler. Mist corn with cooking spray and place under broiler until light golden brown on all sides, turning as needed. Remove from oven and let sit until cool enough to handle. Carefully cut off kernels and set aside.

4. Preheat oven to 350 degrees. Combine ricotta, goat cheese, mint, parsley, egg and half of corn. Season with black pepper.

5. Spread 1 cup of sauce on the bottom of a 9x13 in baking dish. Top noodles with cheese and corn mixture and roll, place rolled side down. Cover with remaining sauce, corn, and mozzarella cheese. Bake uncovered for 30 minutes and let sit for ten minutes before serving.

Mitch's Magnificent Meat Lasagna

I adapted this from The Pioneer Woman's lasagna recipe... Just changed it up to match our flavor likings...



Mitch's Magnificent Meat Lasagna



1 Tablespoon olive oil

1 sweet onion, chopped

2 garlic cloves, minced

1 lb. 93/7 ground beef

1 lb. Jimmy Dean Italian Sausage

2 (14.5 oz) cans whole tomatoes

2 (6 oz) cans tomato paste

2 Tablespoons dried parsley

2 Tablespoons dried basil

1 teaspoon salt

2 cups cottage cheese

2 cups ricotta cheese

2 whole beaten eggs

1 cup grated parmesan cheese

2 Tablespoons parsley

1 Tablespoon oregano

Ground pepper

Sliced mozzerella cheese

No cook lasagna noodles



1. On medium high heat, throw in the chopped onion and olive oil to soften. Add the minced garlic. Add the ground beef and sausage. Cook until brown.



2. To the meat and onion mixture, add all cans of tomatoes and tomato paste, as well as the basil and parsley. Throw in a little salt and freshly ground pepper. Simmer on medium low heat for 45 minutes, uncovered.



3. While the meat cooks, mix up the ricotta, cottage cheese, two mixed up eggs, parmesan and 1 Tablespoon of parsley and 1 Tablespoon of oregano. Put to the side until ready to layer.



4. Layer starting with a thin layer of the sauce and ending with sauce. Bake at 350 degrees for a half an hour.

Shrimp Diablo

Hot and spicy.

Shrimp Diablo
Recipe credit: Cooking Light, June 2003

8 oz. uncooked angel hair pasta
2 teaspoons vegetable oil
1 lb. peeled and deveined shrimp
Salt and Pepper
1 tablespoon minced garlic
1 1/2 tablespoons Sirachi sauce
1 teaspoon cumin
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup parsley
1/2 teaspoon crushed red pepper

1. Cook pasta according to directions.

2. Heat oil in large nonstick skillet over medium high heat. Sprinkle shrimp with salt and pepper. Add shrimp to pan and cook 1 minute on each side. Remove shrimp from pan.

3. Add garlic to pan. Add Sirachi, scraping pan to loosen brown bits. Add cumin and tomatoes. Simmer 10 minutes. Remove from heat.

4. Stir in shrimp, parsley, and red pepper.

5. Toss with pasta.

Angel Hair Pasta with Spinach, Tomatoes and Goat Cheese

I am sensing a pattern here. It really looks like we eat a lot of vegetables (well, just spinach). I'm Popeye!

We love this easy and fast meal for weeknights. We like to have a baguette and dipping oil (usually olive oil, balsamic vinegar and parmesan cheese) with it.

2 chicken breasts

Italian seasoning

Salt & Pepper

Olive oil

1 bag baby spinach

Minced garlic

Cherry tomatoes

Goat cheese

Heat olive oil in large pan. Coat chicken in Italian seasoning, salt & pepper to taste. Place chicken in pan and cook until just cooked through. You want the chicken to get a bit crispy. Remove and place to the side.

While cooking chicken, cook the pasta according to package directions.

In the same pan that you cooked the chicken, place the spinach. Drizzle with a little more olive oil and add garlic. Using tongs mix it up. Cook the spinach down, way down. Once the spinach is all
wilty, mix in the cherry tomatoes and cooked noodles. Mix it all up. There should be plenty of oil in the pan already to coat. If you think you need more, add it, but the dish should not be overly oily. Also, if you think you need more seasoning, go ahead and add it. I don't usually need to, but its up to you.

Once mixed, get yourself a plate and pile on the goodness. Top with some goat cheese.

Spinach Lasagna that Even E Will Eat

I like to cook this lasagna in two loaf pans. I freeze one, and the one that I cook is enough to feed all four of us.

1 big container of ricotta cheese
2 cloves of garlic, minced
3/4 package of frozen spinach, thawed and liquid squeezed out
1 cup grated parmesan cheese
1 tablespoon Italian seasoning
salt and pepper to taste
2 eggs, whites only
2 bottles marinera sauce (I like 1 jar spicy red pepper, 1 jar tomato and basil)
Shredded mozzarella cheese
8 pieces Barilla no cook lasagna noodles

1. Preheat oven to 375 degrees.
2. Mix ricotta cheese and next 7 ingredients (through eggs) in a large bowl.
3. Mix the two bottles of sauce in another large bowl.
4. Put a thin layer of sauce at the bottom of the pan.
5. Place a layer of the lasagna noodles.
6. Layer the ricotta cheese mixture and then the mozzarella cheese.
7. Place a layer of sauce.
8. Repeat for a few layers.
9. Last layer should be the noodle, with a layer of sauce.
10. Cover and place in oven. Cook at 375 degrees for 50 minutes.
11. Uncover and put another layer of mozzarella cheese.
12. Put in oven, uncovered, for 10 minutes or until desired cheesy meltiness.

***FYI: I never use the full amount of ricotta cheese mixture or the marinera sauce. I only use the amount that I think is necessary, which is usually aboout 3/4 of the mixture/sauce.