Spinach Tomato Tortellini

Contributed by Rachel Nielson

A friend made this for us a few weeks ago, and it was so yummy.  She gave me the recipe (from allrecipes.com), and I made it myself a few days ago, and I was amazed by how easy it is...and delicious!

Here's the link: http://allrecipes.com/recipe/spinach-tomato-tortellini/

Penne with Roasted Asparagus and Balsamic Butter

We made this for dinner tonight from the Food and Wine website:

http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter


It was so incredibly easy, and I loved it because I love balsamic vinegar.  
In the future, I will cut down the amount of butter and add more asparagus.  It's not very often that I think a recipe has too much butter, but in this case, I did.

Enjoy!

P.S.  I don't know why the font above is so big.  Sorry.

Avocado "Pesto" Sauce

This might be the EASIEST recipe I have ever made in my entire life.  Seriously.  I think it took me less than five minutes to make. I added more garlic or more lemon to temper the taste of the avacado.

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 2-3 garlic cloves, to taste (I used two)
• 1/2 tsp kosher salt, or to taste
• 1/4 cup fresh basil
• 2 Tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta 
• Freshly ground black pepper, to taste
• 
  

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.  The sauce will be thick, almost like guacamole.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. The warmth of the pasta will thin the sauce.  Garnish with lemon zest and black pepper. Serve immediately. (Don't try to save any of the sauce because it will go brown due to the avocado.)  Makes 2-3 servings.

"Guiltless" Alfredo Sauce (Our Best Bites)

This recipe was shared by Rachel Nielson

This is another recipe that I found in the Our Best Bites cookbook. It's very easy and fast.  I love fettuccine alfredo from the Olive Garden, so I was skeptical of this recipe which is a lower-fat version of the old classic.  I was so pleasantly surprised that it tasted so yummy!  (It's not Olive Garden good, but really, what can you expect??  I still thought it was delicious.)

You can serve it over pasta or on a pizza.

Check it out:  http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

Pizza Pasta

This recipe was contributed by Tori Cox via Sarah McKenna.

Our friend Jessica calls this "the ultimate college recipe."  Translation: The easiest recipe in the world.  I agree wholeheartedly.  So easy and my little boy LOVES it!

Pizza Pasta

1 lb. penne noodles, cooked and drained
Pepperoni  (I used the minis, but Tori uses the big ones and cuts them up.)
A jar of your favorite store-bought pasta sauce (I use Classico brand.)
Shredded mozzarella cheese  (As much as you'd like.  I like a LOT.)

Boil noodles.  Drain and return to pot.  Dump jar of sauce and pepperonis into the pot and stir.  Dump the mixture into a greased casserole dish.  Top with shredded mozzarella cheese.  Bake at about 325 until warm and the cheese is melted.  (30 mins?)  We put foil over the top for the first 20 minutes so the cheese wouldn't get too crusty.

Pecos Pasta

This recipe was contributed by Chelsea Fisher, via Sarah McKenna.

Pecos Pasta  

4 cups multicolored pasta spirals, cooked, rinsed, and drained

½ cup sliced green onions

2 cups diced tomato

1 can chopped green chiles, drained

1 small can sliced black olives, drained

1 cup frozen corn, thawed

2 T chopped fresh cilantro (optional)

2 T lime juice

1 cup medium salsa (or more)

Salt to taste

Toss all ingredients together in a large bowl.  Add enough salsa to moisten well.  Refrigerate. 

 (I've found that the salsa soaks in and it gets a little dry, so right before you serve it, add more salsa.)

Teriyaki Chicken Alfredo

This recipe was contributed by Janelle Dobson.  She says that this is her #1 company dinner that she pulls out when she wants to impress her guests, and it's still super easy!  Score!  It's heavy and rich, but oh-so-delicious.  Enjoy!  

Teriyaki Chicken Alfredo

 
2 large Chicken breasts
1/2 cup Soy Vay Veri Veri Teriyaki Sauce  
1 packet Alfredo sauce 
1/8- 1/4 cup dried parsley
2 teaspoons dried basil
1/4 teaspoon salt
1 cup whipping cream
 
Cooked fettuccini
 
Directions:
Thinly slice chicken and onions.  Lightly season chicken with salt and pepper and saute chicken and onions in large skillet with a little olive oil.  When chicken is cooked through, dump the rest of the ingredients in the skillet, stir to mix.  Let bubble to thicken, serve over pasta.
 
Notes from the chef:


I sometimes add sliced zucchini and mushrooms or some other veggies that I saute with the chicken.  I know a friend that adds asparagus and loves it.  


I have substituted the whipping cream for my son's whole milk or half and half and it is okay, but not ideal.  I guess you could try using plain milk if you want to ease up on the calories, but you'll lose a lot of richness.  


Though I am usually the queen of substituting brand ingredients to save a buck, I wouldn't dream of doing it with this dish- this specific teriyaki sauce makes this dish- it is really strong and vibrant, but the good news is since you only use 1/2 a cup, a jar of it will go for many meals.  Be sure to shake the bottle really good to break up the minced garlic that floats up the top of the container.

This recipe was contributed by Chelsea Fisher.  Here's what she has to say about it:

Don't be afraid of the "clams" in the title! It's a very good, garlicky pasta dish. I got it from my neighbors who lived in Italy for several years when they were young whipper-snappers, and it's my husband's absolute favorite. I served it to my extended family, including some outspoken family members who are picky eaters. One of them wasn't crazy about the texture of the clams (not her exact words), but she loved the flavor and made it herself just using clam juice without the clams.

Linguine with Clam Sauce

1/2 cup butter (or margarine) 

½ cup butter (or margarine)

¼ cup olive oil

4 cloves garlic, minced or pressed

2 cans (6 ½ oz each) chopped clams

1 tsp. oregano leaves

1 tsp. dry basil leaves

¼ tsp. crushed red pepper

(or use 2 1/4 tsp of Italian seasoning instead of the separate herbs)

one bunch fresh parsley, chopped (about 1 1/2 cups once you're done chopping)

1 lb. linguine

Boiling salted water

Following package directions, cook linguine in a large kettle of boiling, salted water until al dente; then drain.  

Meanwhile,

-Heat butter and oil in a 2-quart pan over low heat.  Add garlic and sautee about 4 minutes.  Don’t let butter scorch (which is why I use margarine-- it doesn't scorch).  

-Drain juice from 2 cans clams into butter mixture. Increase heat to medium, add oregano, basil, pepper, and parsley to pan and simmer, uncovered, for 5 minutes.  

-Add drained clams and heat through. 

Toss linguine with clam sauce.  Makes 5 or 6 large servings.

Two more notes:

- The store sells chopped clams and minced clams (we like Snow brand the best). Both types work just fine, but the difference is that chopped clams are bigger pieces, and minced clams are smaller and less chewy. I prefer the minced, but both are lovely.

- It works best to let the pasta sit 5-10 minutes before you serve it. This way, the sauce soaks in a bit and doesn't just run to the bottom of the dish.

Creamy Caesar Chicken Salad

This recipe was contributed by a reader, Ida Zeiler.  I can't WAIT to try it!  It looks so delicious!  I may or may not be drooling as I type this . . .

Creamy Caesar Chicken Salad

Ingredients:

1 lb pasta [a short noodle is best like penne or bowtie]
creamy caesar salad dressing
2-3 chicken breasts [grilled and sliced into strips] [Foreman grill works great for this]
lettuce
tomatoes
olives
mushrooms
Parmesan cheese [for topping]

1 - Cook pasta according to directions on box. Drain water and put pasta back in pot or in a serving bowl.  Drizzle pasta with the Caesar dressing and toss to coat.
2- While pasta is cooking, grill chicken, then slice it into strips or cut into cubes
3- Prep salad items [lettuce, tomato, etc]
4- On individual plates - put a bed of lettuce, top with desired items.  Then add a couple spoonfuls of pasta, some chicken and finish with a sprinkle of cheese.  Can also add a drizzle of the creamy Caesar dressing.

** The cool crisp of the salad mixed with the warmth of the creamy pasta and chicken is amazing!

Serves 4-6.

"Cheater" Chicken Parmesan

I got this recipe from my sister-in-law, Amy, who is not a lazy chef at all.  So I am always very skeptical when she says things are "easy."  But this one really is!  Enjoy.

Ingredients:     

• 3 chicken breasts – cut into 6 cutlets
• 1 can Hunt’s spaghetti sauce (I used traditional)
• Provolone cheese slices (About 5)
• Bread crumbs
• Romano cheese –  about  ¾ -1 cup

Directions:
Preheat oven to 350.

Season cutlets with salt and pepper.  Sautee chicken in skillet just to get crusty.  Place browned chicken in 9X13 casserole dish.  Deglaze skillet with a little chicken broth and sauce.  Cut provolone cheese in half and lay over cutlets.  Pour sauce from pan and remainder from the can over chicken.  Sprinkle the top with breadcrumbs and romano cheese.

Bake for 25 minutes, uncovered.  Serve with angel hair pasta. Yum!

Handy tip: To reheat leftovers, warm chicken and sauce in covered skillet on med/med-low heat.

The McKenna Family's Spaghetti Meat Sauce

The McKenna Family's Spaghetti Meat Sauce 

a.k.a. "Special Sauce"
(as dubbed by Logan's mom when they were little)

This is an easy and yummy homemade spaghetti sauce.  It makes a LOT!  I doubled it last week and fed two couples that we had over for dinner (on two different nights!) and still had leftovers.  It freezes well.  Some of my friends sneak pureed veggies (broccoli, carrots, zucchini, etc.) into their spaghetti sauce to trick their kiddos into eating more veggies, and they say they can't even taste them.  I've never tried it, but it seems like a good idea and something you could definitely do with this recipe.

1 1/4 pounds ground beef
1 onion, diced
several Teaspoons olive oil
3-4 cloves garlic
2 cans tomato paste (short and skinny can)
2 cans tomato sauce (short and fat can)
2 cans diced tomatoes (regular sized can)
   To taste:
Basil
Oregano
Salt
Pepper

1.  Brown meat, drain.
2.  Throw in olive oil and onion (with meat) and cook until onion is soft.
3.  Add garlic and cook for 15 seconds (ONLY IF USING FRESH GARLIC, otherwise add garlic later with other spices).
4.  Add all tomatoes.
5.  Add spices.
6.  Bring to a boil.
7.  Simmer 1+ hours.

Italian Sausage Spaghetti

This recipe was contributed by Tia Sherwood, one of Rachel's best friends.

This one is great for 3 reasons: It goes in the crock pot, it makes enough for 2-3 meals (if you have a small family or are cooking for 2) , it freezes really well. So I like to make it, have it for dinner, lunch the next day and then put the rest in a gallon size freezer bag to save for one of those time you need a quick meal. Also, my mom taught me to lay the bag flat, like on a pizza box to freeze it, that way you can stack it once it is frozen AND it will thaw really quickly. I usually put it in a sink of hot water and within a few minutes it is soft enough to get into a pot to heat up. Anyway, here is the recipe:

Italian Sausage Spaghetti

1 package Italian turkey sausage links, cut into 1/2 pieces

1 cup diced onions

3 Tbs sugar

1 tsp dried oregano

1/2 tsp salt

2 cloves minced garlic

28 oz can crushed tomatos (undrained)

15 oz can tomato sauce

12 oz can tomato paste

1 1/2 lbs spaghetti (so about 3 dinners for us)

I cut up the sausage and throw it in the bottom of the slow cooker. Combine the rest of the ingredients, except the spaghetti of course, pour that in over the sausage and leave it be!

Cook in crock pot on low for 8-10 hours. I usually forget to put it in until later in the day and put it on high to reduce the time. So long as the sausage is done it is fine.

Boil pasta according to the directions and viola! Meatballs and all--it is great.

Creamy Homemade Marinara

This recipe was contributed by Rachel Nielson.

Our friend, David Majeroni, taught us how to make this homemade marinara. It's his Italian family's favorite, and it's a flexible "eye-it" sort of recipe.

-Scoop out the innards of about six Roma tomatoes. (Get rid of all of the seeds and wet stuff.)

-Do the same for a large red bell pepper.

-Put these fresh veggies in a food processor or blender and puree. Add a 16 oz. can of diced or crushed tomatoes.

-Add a couple of tablespoons of olive oil and at least 1/4 cup of sugar. (You can add more if you want the sauce to taste extra sweet.) Mix.

-Put this tomato mixture in a skillet on the stove at a medium-high heat. Add a pinch of garlic.

-Let it simmer for about 30-45 minutes until most of the liquid has cooked out, and the color is deep red.

-When the mixture looks almost done, add a couple of tablespoons of basil (fresh or dry) and sun-dried tomatoes (optional). Simmer another couple of minutes.

-Add cream or half-and-half to your liking. The sauce should be a creamy consistency and light red in color. (You decide what tastes good.)

-Serve over penne pasta.

YUM!

Fettuccine Alfredo

This recipe was contributed by Marie Newman via Sarah McKenna. Marie's comments and directions on making this delectable health food delicacy are below. Ha. :) This one is for you, Rachel!

Fettuccine Alfredo

3/4 lb uncooked fettuccine
6 Tbsp butter
2/3 cup whipping cream
1/2 tsp salt
dash of white pepper and ground nutmeg
1 cup freshly grated parmesan cheese (I use the packaged grated stuff in the refrigerator section)

Cook fettuccine according to package directions. While cooking, place butter and cream in heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir for 2 minutes more. Stir in salt, pepper, and nutmeg. Remove from heat and gradually stir in cheese until thoroughly blended. Pour sauce over fettuccine and toss to combine. Can serve with bbq chicken.

This is my favorite alfredo sauce because it is the cheapest! I know you can reduce cream and make it taste like Olive Garden, but I don't want to pay for all that cream and watch it reduce for forever. I think this tastes pretty good and it is so fast and easy. My sister would probably shake her head at me that I don't reduce my cream or buy the expensive parmesan blocks to grate myself. Don't tell...