Pasta, Pasta, Pasta

Welcome to Friday's Five Favorites.
This Friday we're featuring our top five pasta dishes.  I love to cook with pasta, it's fast, cheap, versatile, filling and of course yummy!  I like to keep a supply of a lot different kinds in my  pantry, where it stores for a long time.  You've got to love pasta. 

The first dish is a new post, that honestly I'm surprise it took me this long to post it. 

Bacon and Egg Spaghetti

When we got married, this was the only dish my husband knew how to cook (Ramen doesn't count). Good thing I loved it, I love bacon (doesn't everyone)! He learned how to make it on his LDS mission in Italy. Needless to say it has been a family favorite! My daughters always wanted to serve it for team dinners when they were playing sports in high school. All the girls liked it.

• 12 ounces bacon
• 12 ounces spaghetti
• 6 eggs
• 2 tablespoon Parmesan cheese
• salt and pepper as desired

Cut bacon into 1 inch pieces, cutting though all the slices in one cut (kitchen scissors help). Boil spaghetti according to directions. Cook bacon until brown. Whip eggs in a small mixing bowl with fork. When the spaghetti and bacon are done cooking, drain the spaghetti and return to it to its pans. Quickly add hot bacon (with grease) and eggs, mix together allowing the heat from the pasta and bacon to cook the eggs. If the eggs don't cook completely, put the pan back on the stove at a low heat stirring to get the eggs to finish cooking.  Add cheese, salt (think six eggs) and pepper. This dish needs a lot of pepper.

Four other favorite pasta dishes.

Baked Pasta

Baked Pasta is perfect for potlucks and taking dinner in. So much easier than Lasagna. But just as good.  Go here for Baked Pasta

Turkey and Craisins Pasta Salad

This tangy sweet salad dressing reminds me of the house dressing served at the Hug-Hes Cafe on their Chicken Pasta Salad.  This is a great recipe to make after Thanksgiving using leftover turkey and cranberry sauce (which goes in the dressing). But we love this recipe all year round, using chicken sometimes instead of turkey.  Go here to try Turkey and Craisins Pasta Salad.   

 

Mediterranean Pasta

Feta cheese, artichoke hearts, black olives and tomatoes need I say more!
The refreshing use of rosemary makes this dish stand out from all the tomato and oregano dishes.
For a trip to the Mediterranean go here.

Tortellini, Bean and Pesto Soup

Pesto, Pesto, Pesto! If you love pesto then this is a recipe for you.  Tortellini is a fun change for the noodle in a soup.  This soup is meatless but very filling.  Go here to try Tortellini, Bean and Pesto Soup.

I hope you will have fun trying a new pasta dish!

Read more...

Bacon and Egg Spaghetti / Carbonara

When I got married, this was the only dish my husband knew how to cook (Ramen doesn't count).  Good thing I loved it, I love bacon!  He learned how to make it on his LDS mission in Italy.  Needless to say it has been a family favorite!  My daughters always wanted to serve it for team dinners when they were playing sports in high school.  All the girls liked it.   

• 12 ounces bacon
• 12 ounces spaghetti
• 6 eggs
• 2 tablespoon Parmesan cheese
• salt and pepper as desired

Cut bacon into 1 inch pieces, cutting though all the slices in one cut (kitchen scissors help). Boil spaghetti according to directions. Cook bacon until brown. Whip eggs in a small mixing bowl with fork. When the spaghetti and bacon are done cooking, drain the spaghetti and return to it to its pans. Quickly add hot bacon (with grease) and eggs, mix together allowing the heat from the pasta and bacon to cook the eggs. Add cheese, salt (think six eggs) and pepper.  This dish needs a lot of pepper.

Read more...

Tortellini, Bean and Pesto Soup

Pesto, Pesto, Pesto! If you love pesto then this is a recipe for you.  If you're not sure if you love pesto or not then this is also a recipe for you.  I LOVE this soup!  My friend Debbie introduced this recipe to our dinner group and ever since it has made a regular apperance at our table. 

Here's what you'll need:

2 tablespoons butter
1 finely chopped garlic clove
1/2 cup of chopped carrot
1/2 cup of chopped onion
1/2 cup of chopped celery
6 to 8 cups of water
2 teaspoons vegetable or chicken bouillon granules
1 can of drained kidney beans
10 oz of dried cheese-filled tortellini  (the best pasta ever invented!)
1 tablespoon parsley
1/4 teaspoon pepper
6 tablespoons of basil pesto
Grated parmesan cheese

Start by melting the butter in a large pot.  Once butter is melted add the garlic and veggies, cook for about 10 mins, stirring often.  Next add water and bouillon granules.  Heat this to boiling and then reduce heat to simmer.  Add in the beans, tortellini, parsley and pepper then cover and let the soup simmer for about 20 mins or until the tortellini is tender.  Top each serving with a generous helping of basil and cheese.

This soup amazing! Enjoy!
Printer Friendly

Read more...

Turkey and Craisins Pasta Salad

This tangy sweet salad dressing reminds me of the house dressing served at the Hug-Hes Cafe on their Chicken Pasta Salad.

This is a great recipe to make after Thanksgiving using leftover turkey and cranberry sauce.  But we love this recipe all year round, using chicken sometimes instead of turkey.   

4 cups uncooked bow tie pasta
1 cup cooked turkey cut into bite size pieces or chicken
1 cucumber, peeled and chopped
1 cup broccoli, cut into small pieces
1 carrot, grated
1/2 cup Craisins

Dressing:
1/4 cup seasoned rice vinegar
1/4 cup cranberry sauce
1/4 cup olive oil
3 tablespoons sugar
1 teaspoon garlic salt
fresh ground black pepper
2 mint leaves chopped fine (opt)

Cook pasta following the instructions on package.  While pasta is cooking mix dressing, and prepare vegetables.  When the pasta is done, quick rinse with cold water and drain really well.  Add turkey or chicken, vegetables, Craisins and dressing.  Chill.  Stir before serving.
Printer Friendly

Turkey and Craisins Pasta Salad tastes great with sprouts.

Read more...

Creamy Italian Chicken

This is another of our family's all time favorites.  It's hard to go wrong with a tasty creamy sauce, pasta and chicken.  It's great to feed large groups, it's EASY and it's crock pot friendly!  Crock pots are amazing and probably my favorite kitchen essential.  Start dinner early and enjoy the afternoon knowing dinner is already done!

2 pounds boneless skinless chicken breasts

1/2 cup water
1 Italian salad dressing seasoning packet (dry)

1 can cream of mushroom soup

8 oz. cream cheese, softened or Neufchatel cheese

Trim fat off chicken and cut breasts in half length wise. Spray bottom and sides of slow cooker with cooking spray. Pour in water and put in chicken. Sprinkle chicken with Italian salad dressing packet (dry) over chicken. Cook on high for 2-3 hours. 

In small mixing bowl mix soup and cream cheese together, pour over chicken. Cook on high for an additional hour.  Stir before serving. Serve with linguine, fettuccine, wide egg noodles, any other pasta or even rice. Serves 6.

Printer Friendly

Read more...

Spicy Romano Chicken

This tasty dish was introduced to me through my dinner group. My friend Lacey is a very impressive cook and this might just be our favorite dinner she made. We loved it so much that I made it once when my dad was visiting and it climbed to the top of his favorite dinners list. I rarely get to visit home without making this for him, which I don't mind at all!   Now, I will not claim that it's healthy because it's not but once in a while I think it's okay to splurge on amazing flavor!  I never heard a compliant from a child or adult when I serve this.

Here's what you'll need for the sauce:

 

1 pint heavy cream  (I warned you it wasn't healthy)
4 Tbsp. butter
2 tsp. salt
1/2 tsp. pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp of cayenne pepper (If you really, really like the spice you can up this to 1 tsp)

For the Pasta:

10 oz. bowtie pasta cooked and drained
1 1/2 Tbsp. melted butter
1/4 cup slice green onions
1/2 cup sliced mushrooms
7-8 oz precooked sliced grilled chicken
1/8 cup sundried tomato pesto
1 oz. heavy cream

Directions:
To prepare the sauce: Melt butter in skillet. Add cream (save 1oz for the pasta), salt and pepper. Heat to a boil. Remove from heat and fold in cheese and cayenne pepper. Set aside.

For Pasta: In skillet over medium heat, melt butter, then add mushrooms, green onions, and sundried tomato pesto. Sautee the mushrooms until they are soft.  Next add chicken. Stir in 1 oz. heavy cream and 1/2 of the sauce. Add pasta followed by rest of the sauce. Stir gently. Serve and watch your family enjoy one delicious meal.

Printer Friendly

Read more...

Spinach-Ravioli Lasagna

This rich lasagna goes together really fast.  The Alfredo sauce is a nice change from Marinara sauce.
Can be frozen after assembling or after cooking.

1 (6 oz) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 (25 oz) package frozen cheese-filled ravioli (Do not thaw)
1 cup (4 oz) shredded Italian six-cheese blend or Mozzarella

Garnishes: chopped fresh basil, paprika (opt)

Preheat oven to 375. Chop spinach, and toss with pesto sauce in a medium bowl.

Combine Alfredo sauce and vegetable broth.  Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2 qt or 11x7 in baking dish.  Top with half of spinach mixture.  Arrange half of the ravioli in a single layer over spinach mixture.  Repeat layers once.  Top with remaining Alfredo sauce.

Bake at 375 for 30 minutes.  Remove from oven, and sprinkle with shredded cheese.  Bake 5 to 10 more minutes or until hot and bubbly.  At the end of cooking I turned my oven to broil to get the cheese to brown a little. I did not move the oven rack.  Watch closely, so it doesn't over cook, it just takes a minute or two.  Garnish, if desired.

Recipe adapted from Southern Living
AUGUST 2008                                                                                                                     printer freindly

Read more...

Easy Spaghetti Sauce

A lot cheaper than bottled spaghetti sauce, super fast and yummy.  Try it!

1 can (15 oz.) tomato sauce

1 teaspoon sugar
1 teaspoon oregano
1 clove garlic minced or 1/4 teaspoon dehydrated minced garlic
2 teaspoon parsley flakes (opt)
salt and pepper

1 tablespoon Parmesan cheese (opt)

In a small sauce pan mix ingredients together (except Parmesan cheese).  Simmer.  Just before serving stir in Parmesan cheese.

Great to serve with meatballs or if you want a meaty sauce, add 1 cup cooked ground beef.  Brown ground beef with ¼ onion for each pound of meat.  Drain off grease.  Add one cup of meat to spaghetti sauce.  Freeze the remaining meat to use next time.

We also use this sauce for dipping chopped pizza.

Note. A jar of spaghetti sauce has 23 ounces, this recipe makes 15 ounces.

Read more...

Mediterranean Pasta

The refreshing use of rosemary makes this dish stand out from all the tomato and oregano dishes.

Serves: 4 

8 oz. linguine
3 slices bacon, cut into 1 inch pieces
1 pound boneless chicken breast
1 14-oz can chopped tomatoes, with juice
½ tsp. salt
¼ tsp. rosemary
1 small can (2.25 oz) black olive slices
1 6-oz can artichoke hearts, drained
1/3 cup crumbled feta cheese

Brown bacon in large fry pan or electric fry pan.  Remove bacon from pan.  Drain off grease leaving a little to brown chicken in.  Cut chicken into small (1 ½ inch) pieces, brown in bacon grease.  Add canned tomatoes, bacon, salt and rosemary.  Simmer for 20 minutes.  Cook linguine according to package directions.  When linguine is done drain off water.  Add olives, artichoke hearts to tomato and chicken mixture. Toss cooked linguine with tomato and chicken sauce. Sprinkle with feta cheese just before serving.    

Printer Friendly
               

                  

Read more...

Baked Pasta / Ziti

Baked Pasta is perfect for potlucks and taking dinner in.  So much easier than Lasagna.
This recipe was originally meatless.

I got this recipe from my super good friend Jane Huff.

1 12 oz. package of Ziti, Mostaccioli or similar tube pasta
4 cups grated mozzarella cheese
1 lb. carton cottage cheese or 15 oz. carton ricotta cheese or half of each
½ lb ground beef or 1 cup of browned ground beef (cooked with chopped onion) (opt)
2 15 oz cans tomato sauce
2 teaspoons sugar
2 teaspoon oregano
1/2 teaspoon minced garlic, dehydrated or 2 cloves

2 teaspoon parsley flakes (opt)
salt and pepper
Parmesan cheese (opt)

Brown ground beef, drain off grease.  Cook pasta using package instructions.  Do not over cook. Drain well and stir in 2 cups mozzarella cheese and cottage cheese.  Pour one can (save can) tomato sauce into 9x13pan, stir in cooked ground beef.  Sprinkle half of the spices over sauce and stir. (1 teaspoon sugar, 1 teaspoon oregano, 1/4 teaspoon dehydrated minced garlic, 1 teaspoon parsley flakes, salt and pepper)  Layer on top of sauce the pasta and cheese mixture.  Open second can of tomato sauce pour half of sauce into saved can.  Add remaining half of the spices to one can, pour back and forth from cans to mix.  Pour sauce over pasta mixture, sprinkle with Parmesan cheese and remaining grated mozzarella cheese.  Bake 30 minutes at 350.

Baked Pasta is freezer friendly.  If freezing, cook pasta 2 minutes less than the shortest cooking time in package directions.

 

Printer Friendly

 

Read more...