This is another great recipe from my good friend Jenn Hawkes. I just invited her to the blog so hopefully she will put more of her scrumptious stuff on here for us.
Ingredients:
1 lb. Italian Sausage (I use Italian turkey sausage)
2 C onions, chopped
1 C carrots, diced
2 C mushrooms, sliced (or diced)
2 T garlic, minced
4 C chicken broth
1 14.5 oz can Italian style stewed tomatoes (I use diced cause my hubbie won't eat stewed tomatoes)
1 10 3/4 oz. can tomato sauce
1 C penne pasta or pasta or your choice ( I actually use 2 C. of pasta to make it go further)
2 C fresh spinach, chopped
1 C provolone or mozzarella cheese, diced
1/4 C Parmesan cheese, shredded
4 t. thinly sliced fresh basil
Brown sausage, then add onions and carrots and saute for 3 minutes. Stir in mushrooms and garlic and saute another 3 minutes. Add broth, tomatoes, tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked about 10 minutes or until pasta is done. Stir in spinach and cook until wilted.
Place in bowls and top with some Parmesan, mozzarella, and basil.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Wednesday, April 28, 2010
Monday, May 18, 2009
Summer Chicken Pasta:
HEB pre seasoned fajita chicken breasts
bag swirl garden noodles
avocado-cut into small pieces
sliced green onion
sliced black olives
chopped cucumber
crumbled feta cheese (whole container)
half finely diced bell pepper
greek vinergerette dressing
olive oil
bake chicken as directed and chop into pieces. cook pasta let cool with olive oil. toss all together.
best served cold.
bag swirl garden noodles
avocado-cut into small pieces
sliced green onion
sliced black olives
chopped cucumber
crumbled feta cheese (whole container)
half finely diced bell pepper
greek vinergerette dressing
olive oil
bake chicken as directed and chop into pieces. cook pasta let cool with olive oil. toss all together.
best served cold.
Pizza Spaghetti:
Take 1 bag of pepperoni (you can add the whole bag or less)
diced green bell pepper
diced onion
minced garlic
can of sliced black olives
can of chopped mushrooms
jimmy deal style breakfast sausage
diced smoked link sausage
jar of spaghetti sauce
Spaghetti noodles
Cook pasta. Mean while cook breakfast sausage and link sausage and cook, then and veggies (onion, bell pepper, mushrooms, garlic, basil). Mix all together with sauce. Top spaghetti with sauce, mozzarella cheese, olives. You can add all of these items or delete some....whatever you like on pizza.
diced green bell pepper
diced onion
minced garlic
can of sliced black olives
can of chopped mushrooms
jimmy deal style breakfast sausage
diced smoked link sausage
jar of spaghetti sauce
Spaghetti noodles
Cook pasta. Mean while cook breakfast sausage and link sausage and cook, then and veggies (onion, bell pepper, mushrooms, garlic, basil). Mix all together with sauce. Top spaghetti with sauce, mozzarella cheese, olives. You can add all of these items or delete some....whatever you like on pizza.
Sunday, October 26, 2008
Sopa Seca: Mexican Noodle Casserole
Ingredients
* 1/4 cup extra-virgin olive oil, plus extra for pan
* 12 ounces fideos (bundled vermicelli)
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* 1 teaspoon New Mexican chili powder
* 1 bay leaf
* 1 1/2 cups canned whole tomatoes
* 1 to 2 chipotles en adobo sauce, minced
* 1 1/2 cups chicken broth, homemade, or low-sodium canned
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 cups shredded smoked turkey
* 1 cup coarsely grated cheddar cheese (4 ounces)
* Mexican crema, or sour cream thinned with a bit of milk, optional
Directions
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
* 1/4 cup extra-virgin olive oil, plus extra for pan
* 12 ounces fideos (bundled vermicelli)
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* 1 teaspoon New Mexican chili powder
* 1 bay leaf
* 1 1/2 cups canned whole tomatoes
* 1 to 2 chipotles en adobo sauce, minced
* 1 1/2 cups chicken broth, homemade, or low-sodium canned
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 cups shredded smoked turkey
* 1 cup coarsely grated cheddar cheese (4 ounces)
* Mexican crema, or sour cream thinned with a bit of milk, optional
Directions
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
Saturday, October 25, 2008
Chicken Lasagna
First Step
Mix ½ cup boiling water with chicken boullion until dissolved. Mix with a can of spaghetti sauce. Put as the bottom layer of a big pan
Next
Layer cooked lasagna noodles
Then
Mix canned (costco) or cubed chicken, soften cream cheese (8 oz), and 2 cups mozzarella cheese. Spoon on top of noodles
Cover in sauce mixture, noodles, cheese mixture, sauce, noodles, sauce I think…I kind of make that part up. Anyways cover in foil, cook at 350 for a hour. It’s good
Mix ½ cup boiling water with chicken boullion until dissolved. Mix with a can of spaghetti sauce. Put as the bottom layer of a big pan
Next
Layer cooked lasagna noodles
Then
Mix canned (costco) or cubed chicken, soften cream cheese (8 oz), and 2 cups mozzarella cheese. Spoon on top of noodles
Cover in sauce mixture, noodles, cheese mixture, sauce, noodles, sauce I think…I kind of make that part up. Anyways cover in foil, cook at 350 for a hour. It’s good
Tuesday, October 21, 2008
Tomato-Sausage Lasagna
The following seven casserole dishes are from Martha Stewart.com, Everyday Food - Casserole Classics:
Ingredients
Serves 8
* 12 dried lasagna noodles (about 10 ounces), uncooked
* 2 teaspoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, finely chopped
* 1 1/2 teaspoons dried Italian seasoning
* 1/4 teaspoon red-pepper flakes
* 1 pound sweet Italian sausage, casings removed
* 2 cans (28 ounces each) whole peeled tomatoes in puree
* Coarse salt and ground pepper
* 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
* 3/4 cup shredded Parmesan cheese (about 3 ounces)
Directions
1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
2. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
3. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.
Ingredients
Serves 8
* 12 dried lasagna noodles (about 10 ounces), uncooked
* 2 teaspoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, finely chopped
* 1 1/2 teaspoons dried Italian seasoning
* 1/4 teaspoon red-pepper flakes
* 1 pound sweet Italian sausage, casings removed
* 2 cans (28 ounces each) whole peeled tomatoes in puree
* Coarse salt and ground pepper
* 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
* 3/4 cup shredded Parmesan cheese (about 3 ounces)
Directions
1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
2. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
3. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.
Chicken Tetrazini
Ingredients
Serves 8
* Coarse salt and ground pepper
* 6 tablespoons butter
* 1 pound white mushrooms, trimmed and sliced inch thick
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 3/4 cup dry white wine
* 3 cups grated Parmesan cheese
* 1/2 teaspoon dried thyme leaves
* 1 pound linguine, broken in half
* 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
* 1 package (10 ounces) frozen peas, thawed and drained
Directions
1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
Serves 8
* Coarse salt and ground pepper
* 6 tablespoons butter
* 1 pound white mushrooms, trimmed and sliced inch thick
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 3/4 cup dry white wine
* 3 cups grated Parmesan cheese
* 1/2 teaspoon dried thyme leaves
* 1 pound linguine, broken in half
* 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
* 1 package (10 ounces) frozen peas, thawed and drained
Directions
1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
Baked Ziti with Cruchy Italian Salad and garlic bread
Ingredients:
Serves 4
* FOR BAKED ZITI
* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
* FOR GARLIC BREAD
* 1/2 loaf Italian bread (5 ounces)
* 2 tablespoons butter, melted
* 2 garlic cloves, minced
* FOR CRUNCHY ITALIAN SALAD
* 1 tablespoon sherry vinegar or red-wine vinegar
* 1 tablespoon olive oil
* 1 head Belgian endive, stem end trimmed, thinly sliced
* 2 bunches arugula (3 1/2 ounces total), thick stems removed
Directions
1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.
Serves 4
* FOR BAKED ZITI
* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
* FOR GARLIC BREAD
* 1/2 loaf Italian bread (5 ounces)
* 2 tablespoons butter, melted
* 2 garlic cloves, minced
* FOR CRUNCHY ITALIAN SALAD
* 1 tablespoon sherry vinegar or red-wine vinegar
* 1 tablespoon olive oil
* 1 head Belgian endive, stem end trimmed, thinly sliced
* 2 bunches arugula (3 1/2 ounces total), thick stems removed
Directions
1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.
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