Chicken Cordon Bleu Pasta

I have to confess. This summer I have been L-A-Z-Y in the kitchen.  My excuse is the heat. I mean really, it has been 111+ here! Turning the oven on isn't appealing in the least. Instead we've been doing a lot of grilling and stove top cooking. But after reading through this recipe and discovering that it  required only 15 minutes of baking time, I decided to go for it.

Boy am I glad. I. All the flavors of chicken cordon bleu, with the addition of tender penne pasta. It's hands down my favorite meal I've made in a long time.

First, tender penne noodles are nestled in a divine, creamy, cheesy, alfredo like sauce. Next comes bite sized nuggets of tender chicken, a sprinkling of bacon, and delicious ham. The addition of bread crumbs on the top  finishes the dish beautifully.

The whole family loved it. In fact, it was such a hit that my oldest daughter has already requested it for her birthday dinner in January.

Served with a side salad and some nice steamed veggies, this is comfort food at it's best.

Chicken Cordon Bleu Pasta

Ingredients:

• 10-12 oz. penne or ziti pasta (I used 12)
• 2 cups heavy cream
• 1 (8 oz) block cream cheese
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cups shredded Swiss cheese, separated
• 2 chicken breasts, cooked and cut into strips or bite sized pieces
• 3/4 cup bacon, cooked and chopped
• 3/4 cup diced ham
• bread crumbs (I used the Italian flavored ones)

INSTRUCTIONS

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir in cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Recipe Source: Chef in Training

Posted by: Sallie

Paula Deen's Lot's O' Meat Lasagna

In case you haven't noticed, and not  intentionally, I've been on a kick lately. Trying to find some good old-fashioned, basic, go-to recipes. I love trying new recipes and different versions of our families favorites, but in the hustle and bustle of everyday life, it's so nice to have a recipe you know you can depend on to give you great results every time. My latest quest ?Lasagna.

I have a few lasagna recipes I really like. The Pioneer Woman's recipe, this amazing version that I usually save for company or special occasions, and this fun mexican version. Although they are all delicious in different ways, I was still on the lookout for something new.

Then as luck would have it, when my friend Andrea and I were planning what to feed our boy's soccer team and some of their families at an upcoming tournament, she suggested a lasagna recipe her brother had e-mailed her. After reading over the ingredients, I had a feeling it was going to be good.

After tasting it, I had to agree, it was delicious. I loved the combination of both ground beef and sausage. The addition of ricotta as well as cottage cheese ? Let's just say it totally makes the lasagna. The soccer boys and their families devoured it. It's a keeper.

Lots O'Meat Lasagna

Ingredients

• 1 1/2 pounds lean ground beef (the original recipe calls for ground chuck so do whatever you like best)
• 1 pound ground Italian sausage
• 1 onion
• 2 cloves garlic, minced
• 2 teaspoons ground oregano
• 1 teaspoon ground basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano *we don't like chunks of tomatoes so I puree this. Sometimes I add a little more if the sauce looks too dry)
• 2 (15-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 1/2 cups small curd cottage cheese
• 1 16 oz. container ricotta cheese
• 1 (5-ounce) package grated Parmigianno-Reggiano
• 2 tablespoons freshly chopped parsley leaves
• 2 large eggs, lightly beaten
• 9-12 oven-ready lasagna noodles (Barilla is my favorite. see cooks note at bottom)
• 2 (8-ounce) packages shredded mozzarella *

Directions

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. If desired, puree tomatoes in food processor. Add tomatoes or tomato puree, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.( If the sauce looks too dry, I add a little more of the tomato puree.)

In a small bowl, combine cottage cheese,ricotta, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes, covered in foil. Remove foil, top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

**Cooks Notes 


If you use Barilla brand of oven ready lasagna noodles, you will need to use 12 noodles because they are fatter and shorter. When I halved the recipe for 8x8 pan I used about 6 noodles.


I  never use pre-grated cheese. They use a substance on it to keep it from clumping which keeps it from melting as nicely as freshly grated cheese.

Recipe Source: adapted from Paula Deen
Posted by: Sallie

Classic Italian Lasagna

Like many families, our family takes turns spending Christmas Eve with each side of the family or sometimes both together. Because of this we usually take turns hosting and never have settled on a "Christmas Eve" dinner.

With such large numbers, and a huge Christmas meal the next day, when my turn rolls around I find myself turning to crowd pleasers that feed a large group but won't subject me to hours upon end in the kitchen.

I also  like variety and because we have a traditional Christmas Dinner that includes both ham and turkey, I want something delicious but different.

In past years we've done things like soup with scones, or a hearty beef stew but this year I decided an Italian theme would be fun. I had this recipe bookmarked and because I like 99.9% of Mel's recipes I went out on a limb and made it for Christmas Eve.

The outcome? Total Success!!

Beyond the usual red sauce, noodles and cheese, this " Classic" version incorporates a creamy white sauce  AND browned mushrooms and garlic which are pureed and added the red sauce. I know it sounds a little weird but not one person out of the 25 that ate it, guessed what the secret ingredient was. Great for picky eaters like mine that would run screaming if they knew the truth, so please don't tell them!

Served with Cesar salad, this Christmas Jello, and lots of buttery garlic bread, this Italian Christmas Eve meal will be my tradition for years to come.







Classic Italian Lasagna
adapted slightly from Mel's Kitchen Cafe

*Makes one 9X13-inch pan of lasagna (and requires the use of several pots and skillets…but don’t worry, you can wash those up in a snap while the lasagna is baking)

INGREDIENTS:
Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced (see garlic tutorial here)
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms, chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 1%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground beef
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

Baked Macaroni and Cheese

Pictures from See Jane in the Kitchen

Mac and cheese is another sure fire, everyone will eat it meal in our house. The only downside being my kids are perfectly content with a box of Kraft while my husband and I want something a little more sophisticated. Having had success with this, I decided to try another version.

Enter Alton Brown's amazing mac and cheese. Seriously, this meal was so good! The sauce was smooth, cheesy and creamy. All the ingredients went together perfectly and were topped off with a delicious buttery, panko bread crumb topping. An all around winner with my husband asking for seconds and commenting on how good it was and rave reviews from the kiddos as well. I followed the adaptations of this blog (basically added more noodles) and I'm glad I did because it was perfect. 


Baked Macaroni and Cheese
from See Jane in the Kitchen and Alton Brown




1 pound elbow macaroni

3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 1/2 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (add a little of the hot mixture to it before mixing it in, if you add the egg cold right into it, it will scramble so very slowly add enough hot mixture to bring the temperature up).

Stir in 3/4 of the cheese. Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Posted by: Sallie

Creamy Chicken Lasagna

Picture from Cassie Craves

When I asked my husband what he wanted for his birthday meal this week he said "Oh, I don't know, you just choose something."First I was shocked.Then I got excited. Planning meals for me is so much fun.  Anyway, it was the perfect opportunity for me to try out this new recipe I spotted on Cassie Craves. I've already raved about the Rosemary Ranch Chicken from her blog , and this was just as big of a hit.

As the name implies is super creamy and cheesy. With moist nuggets of sauteed chicken, tender pasta noodles and just the right amount of Italian flavors, my whole family gobbled this up. Yep, you read that right. I ACTUALLY MADE A MEAL THAT EVERYONE IN MY FAMILY LIKES!  I served mine with a green salad and rolls. It was the perfect dinner for my perfect guy!

Creamy Chicken Lasagna
Cassie Craves

1 pound chicken breast, cubed into small pieces
2 tablespoons butter
1 tablespoon olive oil

3 cloves minced garlic

2 cans cream chicken soup

1 8-ounce package cream cheese

2 cups sour cream

1 cup milk
1 cup chicken broth
1 tablespoon Italian seasoning
Salt and pepper to taste

1 box no-boil lasagna noodles

4 cups shredded Colby-jack or cheddar-jack cheese blend

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large frying pan, cook chicken in olive oil and butter until the chicken is no longer pink. Remove chicken and keep warm.

3. Add garlic to pan; cook and stir for 30 seconds. Add cream soup, cream cheese, sour cream, milk, and chicken broth to the pan. Stir until ingredients melt and thicken slightly. Season with Italian seasoning and salt and pepper to taste. Add chicken and continue to stir. Turn heat down and simmer for 2 or 3 minutes.

4. Spread a thin layer of sauce in a greased 9 x 13 baking dish. Layer noodles (I used about 4 per layer), then cream sauce with chicken, then cheese (about 1 cup per layer). Continue to repeat until your pan is full, ending with cheese on top. Bake at 350 for 40 to 45 minutes or until hot and bubbly.

Posted by: Sallie

Mexican Lasagna

If you like lasagna, you've got to try this amazing Mexican version.

On the recommendation of my friend Jen, I added this to my menu when we went to visit my Mom. It was such a hit that we made it again when my sister and I vacationed together in California.

A deliciously different version of your typical Italian lasagna, this version is full of  tender noodles, black beans, corn, a mexican spiced (but not spicy)  tomato sauce, ground beef or turkey and olives. Besides all these great ingredients there are mozzarella and cheddar cheese, sour cream and the best----little tender nuggets of cream cheese.

A new family favorite, this is great with corn bread and a green salad.



Mexican Lasagna
Mel's Kitchen Cafe

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Posted by: Sallie

Baked Ham, Swiss and Fusilli Pasta

Do any of you have Easter ham lurking in your freezer just waiting to be used? I know I do and  I'm on the hunt for creative ways to use it up. Here are a few things I've come up with so far

Ham and Pasta Skillet Dinner- We've had this before and it's delish!

Ham Fried Rice- Haven't tried this one but it looks yummy. Supposedly it's the most requested recipe on Good Things Utah.  Just replace the chicken with ham.

Grilled Ham & Cheese- Who doesn't like grilled cheese?

Ham and Rice Soup- This soup looks so creamy. I wish I had a bowl of it right now.

 I'd love to hear from you if you have any ideas.


This is another recipe I used for  Sunday dinner.  A true comfort meal, this pasta was warm, creamy and delicious. My husband said it reminded him of macaroni and cheeese.  After first asking what it was, then saying she wasn't eating it, my oldest daughter preceeed to have three, yes three helpings!   I'm on my way to putting a dent in that ham! Pair it with a nice green salad, asparagus, and some biscuits or rolls.

Baked Ham, Swiss and Fusilli Pasta

adapted slightly from Southern Food

Ingredients:

• 8 ounces mini fusilli, macaroni, or other small to medium pasta, cooked as directed, drained
• 2 tablespoons butter
• 1/2 cup diced celery
• 1/2 cup diced onions
• 8 to 12 ounces cooked diced ham, about 2 cups
• 2 tablespoons flour
• 2 cups milk or half-and-half (I used whole milk. I wouldn't go below 2%)
• 1/2 teaspoon salt
• Dash nutmeg
• 1/8 teaspoon ground black pepper
• 8 ounces shredded Swiss cheese or Gruyere
• 2 ounces shredded Parmesan cheese, divided
• 1/2 cup coarse soft bread crumbs
• 1 tablespoon melted butter

Preparation:

Cook the pasta as directed on package; drain and rinse. Heat oven to 350°. Grease a 2 to 2 1/2-quart casserole.In a large saucepan or skillet, melt butter over medium-low heat. Add celery and onion and cook until  softened. Add  ham; cook for 1 minute longer. Stir in flour until blended. Add milk, salt, nutmeg, and pepper. Cook, stirring, until thickened. Add the Swiss cheese. Set aside about 1/4 cup of the Parmesan cheese for topping and add the remaining Parmesan to the sauce with the Swiss cheese. Cook, stirring, until cheeses are melted. Add the drained pasta and stir, blending well. Spoon into the prepared casserole.
Combine bread crumbs with melted butter and remaining 1/4 cup of Parmesan cheese. Sprinkle the bread crumb mixture over the top. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and lightly browned.

Posted by: Sallie

Pasta in Tomato Cream Sauce

I'm always searching for quick and easy meals that are delicious for weeknight cooking.  This recipe couldn't get any easier, yet it tastes like you spent all day on it.

Pasta In Tomato Cream Sauce

from 30 Minutes or Less

Ingredients:

8 oz. penne or other tube pasta

1 (14.5 ounce) can Del Monte Diced Tomatoes with Garlic & Onion

1/2 cup fresh basil, chopped OR 1 teaspoon dried basil

3/4 cup whipping cream

1/3 cup Parmesan cheese, grated

Diced cooked chicken breast (optional)

Directions:

Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes.  Reduce heat; add basil, cream and chicken (if using).  Heat through.  DO NOT BOIL.  Toss with pasta and cheese.  Serve immediately.


Posted by:  Julia

Kaydee's Alfredo Sauce

Maybe not the "light" recipe you were looking for but my motto is "all things in moderation." My friend Kaydee made this for a Mother-Daughter dinner we had and it was a big hit. Creamy and smooth, just the way I like it. Lots of times I'll saute some sliced chicken breast seasoned with salt, pepper and garlic to throw on the top.

Alfredo Sauce

Kaydee Jensen

1 qt. heavy whipping cream


1 c. butter

4 T. cream cheese

1 1/2 c. fresh Parmesan cheese, grated

2 tsp. garlic powder

1 (12oz) pkg. Fettuccine noodles ( I use whatever)



Combine cream, butter, and cream cheese; simmer until melted. Add Parmesan cheese and garlic powder. Simmer for 20-30 min on low. Add salt and pepper to taste.

Posted by: Sallie

Giada's Marinara Sauce

Picture from Mel's Kitchen Cafe

I've long been a huge fan of Giada De Laurentiis. Her recipes are classic, delicious and usually pretty healthy too. Her marinara sauce is no exception. It turns out smooth, delicious, and thanks to Melanie's fabulous tip, of adding a couple tablespoons of butter, almost silky tasting. I love the adaptability of this recipe as well. The options are endless. Cook up some ground beef or turkey sausage, grilled chicken, or sauteed squash and zucchini for toppings.  Or eat as is for a healthy, vegetarian meal.  It's  delicious in lasagna, manicotti, or as a dip. My husband and I both agreed this is THE marinara sauce we'll be using from now on. My kids love it because there's no CHUNKS and I love it because they're eating their veggies without even knowing it!

Giada's Marinara Sauce
Giada De Laurentiis & Mel's Kitchen Cafe

*Makes about 7 cups of sauce

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (28-ounce each) cans crushed tomatoes

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

2 dried bay leaves

1 tablespoon brown sugar

2 tablespoons butter (optional but delicious)

In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.

Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.

Posted by: Sallie

Lasagna

Picture Courtesy of Pioneer Woman

I have to admit that I still don't have a go to lasagna recipe. I really enjoy trying new recipes and haven't made one that justifies never trying another recipe. That being said, I really loved this lasagna recipe from Pioneer Woman (which I tweaked a little to suit our family's tastes.)

I loved the sauce/noodle/meat ratio. So many lasagnas I've tried don't have enough sauce and result in rubbery noodles or not enough flavor. I had some leftover fresh mozzarella from some pizza I made and used this in place of the shredded mozzarella! Amazing! I also loved the mixture of ground beef and Italian sausage. The original recipe called for Hot breakfast sausage but I had some leftover Italian sausage in my freezer which worked great. I also switched out the whole tomatoes for petite diced tomatoes. I'm not a huge cooked tomato fan and either are my kids so this was a perfect switch for us.

If you're really on the ball this lasagna can be made 2 days ahead of time and refrigerated. This is a lasagna recipe I know I'll be making again.

Lasagna

adapted from the Pioneer Woman

Ingredients
1-½ pound Ground Beef
1 pound Italian sausage peeled from wrapper (the original recipe called for Hot Breakfast sausage but I had some sausage that needed using up and it was delicious)
2 cloves Garlic, Minced
2 cans (14.5 Ounce) petite diced tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups freshly grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (or if you really want some amazing lasagna use fresh and just slice it yourself)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty.(I drained all the fat. It was still delicious and my hips will be thanking me tomorrow!) Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Posted by: Sallie

Red Curry Coconut Noodles

Picture courtesy of Pioneer Woman



Did you think I'd fallen off the face of the earth? Actually summer just went by way too fast and between vacations, sports camps, visiting family and trying to get a few projects done I just didn't get around to it.


Now that school is officially back in session and family dinners are a little more organized I'll be posting more recipes.

Today's recipe is from one of my favorite recipe sources --Tasty Kitchen. It's actually a cooking community created by THE Pioneer Woman (and we all know how delicious her food is). This is a great comforting family meal. Tender rice noodles, moist chicken, crunchy red peppers and onions, simmered in a delicious coconut curry sauce. The flavors are fabulous and the spice level is mild so it's perfect for the whole family. This is a great meal that will be appearing on our dinner table regularly.

*The original recipe called for 6 chicken breasts but I prefer mainly noodles and more sauce so I cut it down to 2. *

Red Curry Coconut Chicken

adapted slightly from Tasty Kitchen

2-3 Boneless, Skinless Chicken Breasts cubed or cut into strips
2 cans Coconut Milk
1 Tbsp red curry paste
1 Tablespoon fresh, Grated ginger
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce
2 1/4 cups Chicken Or Vegetable Broth
1 package Rice Noodles 13.5 oz.
1 whole Onion , halved and then cut into thin slices
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw
1 Tablespoon Salt To Taste

Preparation Instructions
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through about 5-6 minutes. Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Garnish it with a bit more cilantro. 8 generous servings.

Posted by: Sallie

Lemony Fusilli with Chicken, Zucchini and Pine Nuts

I love the fresh flavors of summer and am always on the look out for a quick meal that doesn't require using my oven in 100 + degree weather. I spotted this recipe in a Fitness magazine I subscribe to and the picture looked delicious. Another bonus it can be completed in about 20 minutes. It didn't disappoint at all. The moist, sauteed chicken, tender pasta, and crunchy pine nuts tasted fabulous together . The zucchini, fresh basil, and lemon zest gave it a great fresh taste and the hint of red pepper flakes and Parmesan cheese brought it all together perfectly. I forgot to time it but it did seem to come together fairly quickly. I LOVED it, my husband rated it pretty good and 2 out of my four kids ate it.This will for sure be a new dish added to my summer meal rotation.

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

adapted from Fitness Magazine

4 servings

Ingredients:

3 teaspoons salt

8 ounces whole wheat fusilli ( I used Smart Taste Ronzini which looks and tastes like white pasta but has lots of fiber and vitamins)

2 tablespoons olive oil

2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces

5 scallions, chopped

1/4 cup pine nuts

1 lemon zested and 1/2 of it juiced

Small pinch red pepper flakes (I used about 1/4 tsp.)

12 ounces boneless, skinless chicken breasts, cut into bite-size pieces

5 large basil leaves, sliced

1/4 cup grated Parmesan (optional)

Directions

1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente

.2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon zest, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.

3. Use a slotted spoon to transfer zucchini to a serving bowl. Squeeze half the lemon over the zucchini.

4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken and remaining salt; cook, stirring, until golden, about 7 minutes.

5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber

Posted by: Sallie

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

This salad was so good and just one of those fresh tasting, hit the spot meals. My husband raved about it and that's pretty impressive when you're serving salad for dinner! The cheese tortellini was perfect with the crisp asparagus and tomatoes and I loved the lightness of the dressing and the fresh basil . This is one of those dishes that you've got to use fresh herbs. It just wouldn't be the same without. I served mine as a main dish but it would be great alongside some grilled chicken or fish. The recipe called for fresh tortellini but I used frozen and it turned out great.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
Cook's Country


Serves 8 to 10
6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
1 pound asparagus , tough ends trimmed and sliced thin on the bias
2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)

1. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the pasta salad.
2. Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette.
3. Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes.
4. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.


To Make Ahead
The salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.

Posted by: Sallie

Baked Pasta With Chicken Sausage

This is a yummy Martha Stewart dish I discovered at My Kitchen Cafe. I love one dish meals that have a little bit of everything. This pasta bake is not only delicious and full of flavor but pretty healthy too. Another plus, you can freeze this dish and eat half now and half later! Throw in a side salad and some bread and you'll have one big happy family!

Baked Pasta With Chicken Sausage

My Kitchen Cafe

*Makes a heaping full 9X13 pan*

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can crushed tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1 pound rigatoni

10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)

12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (find this in the same section/aisle as the hot dogs next to the precooked kielbasa and chorizo - you can use the Jennie-O brand and it is precooked in a U-shape.

8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded

1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

Posted by: Sallie

Chicken Enchilada Pasta

We are all huge fans of Mexican food around here, so when I saw this pasta I knew I had to try it. It turned out creamy and delicious and it does taste like enchiladas! A great way to mix it up in the pasta department, this is a dish I know we'll be enjoying again and again.

Picture from My Kitchen Cafe

Chicken Enchilada Pasta

My Kitchen Cafe

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips. Serves 6-8.

Posted by: Sallie

Slow Cooker Spaghetti and Meatballs

Okay, I know we bombarded you with holiday recipes. We still have a fabulous New Year's up our sleeves plus something super exciting coming in January! We won't be posting much during the holidays so we'd like to leave you with a recipe to help you during this Christmas Crunch time. We hope you have a Happy Holiday and Wonderful New Year! Thanks for all the great comments and compliments we have received! Check back later for that New Year's Brunch!

Every year our Book Club has a fun Christmas Party. This year's theme was Italian. One of my favorites. Because it seemed like I had about 2 million other things going this same weekend I was on the look out for something I could prepare ahead and not be bothered with the day of the party. Cook's Country to the rescue. This is my new favorite marinara sauce! I love the flavor it gets from the meatballs which are cooked right in the sauce in your crockpot. You can make the sauce and meatballs ahead of time and keep them separated until ready to bake. One change I will make next time is to use spicy italian sausage for the meatballs. My husband and I love a little kick! The recipe says it serves 6 but I have made this twice and gotten over 20 meatballs each time. I would say serves 8.

Slow Cooker Spaghetti and Meatballs

Cooks Country

Serves 6-8

Tip* Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat. You will need two 4.5-ounce tubes or one 6-ounce can of tomato paste. This recipe makes enough sauce to coat 1 1/2 pounds of pasta. Use a garlic press to mince the 8 cloves quickly.

2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Marsala cooking wine)
2 (28-ounce) cans crushed tomatoes
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage , casings removed (spicy if you want a little kick)
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and ¼ teaspoon salt and cook until golden, about 8 minutes.
2. Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.
3. Add ½ cup Parmesan, mozzarella, sausage, eggs, ¾ teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.
4. Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta.

MAKE AHEAD Raw meatballs and sauce can be refrigerated separately up to 24 hours in advance. When ready to cook, add sauce to slow cooker and microwave meatballs before adding them to the slow cooker. Continue with recipe as directed.

Posted by: Sallie and Julia

Turkey Tettrazini Pasta

Another great way to disguise those turkey leftovers---pasta. A light creamy, sauce, delicious pasta and veggies too. If you don't have any turkey leftovers this is great with chicken too.

Turkey Tetrazzini Pasta
Cooks's Country

2 tablespoons unsalted butter
10 ounces white mushrooms , sliced thin
Salt and pepper
2 garlic cloves , minced
1 cup heavy cream
1 tablespoon dry sherry (I use cooking sherry or just leave it out)
1 1/2 cups grated Parmesan cheese
1 pound spaghetti
3 cups cooked turkey meat , cut into bite-sized pieces
2 cups frozen peas , thawed

1. Bring 4 quarts water to boil in large pot. Melt butter in large skillet over medium-high heat. Cook mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper until golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cream and sherry and simmer until slightly thickened, about 2 minutes. Off heat, stir in Parmesan. Cover and keep warm.
2. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Add mushroom sauce, turkey, and peas, and ½ cup reserved pasta water to pot and toss to combine, adding additional reserved pasta water as needed. Season with salt . Serves 4.

Posted by: Sallie

Cheesy Chili Mac w/ Corn and Green Chilies

First, off the subject, a little funny story for Monday. Apparently Halloween has come early to my house this year. Let me explain. We have a very sweet neighbor who gives out candy to all the school kids walking home on Thursdays. Of course my youngest felt left out so her sweet sister Emma took her over to get some too. Apparently they figured if they could get candy on Thursday why not Monday, and Tuesday, and Wednesday, you get the picture. I apologized to my neighbor for the repeated intrusions but thankfully she just laughed and said it was fine. I had to sit my kids down for a little talk about how it isn't polite to keep asking her for candy everyday.

Today the kids were happily playing in the garage and when it was time for school I noticed they had candy! I asked where they got the candy from and they said, the neighbor, and I said I thought we talked about not going over there everyday, and Emma said oh, not her, the other neighbor to which I replied how did you get candy from them and she said oh, we just knocked on the door and asked! Goodness. What am I going to do?

Well, onto the recipe for today. After the successful homemade mac and cheese,I spotted a similar recipe in the same book for Chili Mac. I've actually never tasted it but what caught my eye was the variation that called for corn, cilantro and diced green chilies! Yum! And as if that wasn't convincing enough it a nice, healthy layer of melted cheese. It was done in about 30 minutes and thanks to the gooey cheese, the little kiddies couldn't even detect the green chilies and gobbled it right up.

Cheesy Chili Mac with Corn and Green Chiles
slightly adapted from The Best Skillet Recipes

**If you want a traditional chili mac, omit the corn, chiles and cilantro**

1 tablespoon vegetable oil

1 medium onion, minced

1 tbsp chili powder (you can reduce this to 3/4 tbsp. if you're worried about too much heat)

1 tbsp ground cumin

3 garlic cloves, minced or pressed

1 tbsp brown sugar

1/2 tsp salt

1 lb. ground beef ( the original recipe calls for 90% lean)

15 oz can tomato sauce

2 cups water

8 oz. (about 2 cups) elbow macaroni or 2 1/2 cups small shells

1 8 oz pkg. (2 cups) shredded Mexican cheese blend **I used Colby cheddar**

ground black pepper

1 cup frozen corn

1 4.5 oz can diced green chilies

2 tbsp. minced fresh cilantro

Heat oil in a 12-inch non-stick skillet over medium heat. Add onion, chili powder, cumin, and salt and cook, stirring often until softened 5-7 minutes. Stir in garlic, brown sugar, and cook until fragrant (about 30 seconds). Add the beef and cook until lightly browned and no longer pink. Drain grease if necessary.

Stir in the water and tomato sauce, then add the pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain a vigorous simmer until pasta is tender, about 9-12 minutes.

Off the heat, stir in 1 cup of the cheese, corn, green chilies, and cilantro. Season to taste with salt and pepper. Sprinkle remaining 1 cup cheese over top, cover , and let stand off heat until cheese melts. Serves 6.

*If you want to kick it up a notch add 1/2 tsp. of red pepper flakes along with the chili powder*

Posted by: Sallie

Baked Penne with Roasted Vegetables

Melanie over at the Sister's Cafe was just posting about how she is trying to feed her family more vegetarian meals. It reminded me of this delicious meal we had over the summer. This meal is perfect if you're looking for a healthy meal to use up more garden vegetables. It's just a light, delicious and vegetable filled pasta dish mixed with marina and of course cheese! I love Smoked Mozzarella but both Fontina and Smoked Mozzarella can get pretty pricey and are sometimes hard to find. You could easily substitute Gruyere, provolone, regular mozzarella or a good Italian mixture. This is a meal that tastes great and you can feel good about feeding to your family.

Baked Penne with Roasted Vegetables

Giada De Laurentiis

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta (to make it even more healthy use Barilla Plus Pasta)
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Posted by: Sallie