Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Sunday, January 29, 2012

Baked Mac &Cheese

Macaroni and Cheese 
Adapted from The Food Network by Tyler Florence 

Ingredients

  • 4 cups (1 pound) elbow macaroni
  • 2 tablespoons unsalted butter
  • 4 cups milk
  • 2 tsp garlic salt 
  • 3 sprigs fresh thyme
  • 2 tablespoons all-purpose flour
  • 3 cups grated Cheddar
  • 1/2 cup toasted Pank Crumbs 
  • 2 cups rotisserie chicken 
  • Kosher salt and freshly ground black pepper

Directions

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
Heat the oven to 350 degrees F.
Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the thyme. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 2 cups of the grated Cheddar; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni and mix with 2 cups rotisserie chicken until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and toasted Panko crumbs over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.


Monday, December 26, 2011

Zesty Chicken & Pasta

Recipe courtesy of Kraft Foods

A delicious and healthy dinner.  




what you need

1 pkg. (8 oz.) fusilli pasta, uncooked (I used whole wheat penne)
1/2 cup  KRAFT Light House Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups  small broccoli florets
1 large red pepper, chopped
1 small  onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup  KRAFT Grated Parmesan Cheese

make it


COOK pasta as directed on package, omitting salt.
MEANWHILE, heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
DRAIN pasta; toss with chicken mixture and remaining dressing. Top with cheese.




Tuesday, October 25, 2011

Jalapeño Macaroni & Ham Bake



 If I could rename this recipe, I'd call it Grown Up Mac & Cheese.  A few weeks back I bought mac & cheese because it was BOGO at Publix.  I remembered coming across some Betty Crocker recipes using the deluxe box that looked pretty darn good.  After I got home from the store, I went back to my inbox to find the recipes.  I chose this one because hubs loves hot & spicy food.  I was trying to be a thoughtful wife =-).  I was also already using canadian bacon for another recipe, so this also allowed me to use food I already had at home (and saved me some $).  I LOVED this dinner.  Using the pepper jack cheese is a must.  It gave it the perfect kick.  Mixed with cheesy pasta and crunchy crackers, I couldn't get enough.  I didn't add the garlic or onions because I didn't think it needed it.  You'll definitely love this recipe! 



What You Need
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 Tbsp.  oil
15 slices OSCAR MAYER Deli Fresh Honey Ham, chopped (I used Canadian Bacon)
1 small  red onion, finely chopped (Omitted)
2 jalapeño peppers, seeded, chopped
2 clove  garlic, minced (Omitted)
4 eggs, beaten
4   KRAFT Big Slice Pepper Jack Cheese Slice, coarsely chopped
18 RITZ Crackers, crushed (about 3/4 cup)
1/2 cup  fresh parsley, chopped


Make It

HEAT oven to 350ºF.

PREPARE Dinners in large saucepan as directed on package. Meanwhile, heat oil in medium skillet on medium heat. Add ham, onions, peppers and garlic; cook 5 min., stirring frequently.

ADD ham mixture to Dinners with eggs and chopped cheese; mix lightly. Mix cracker crumbs and parsley; stir half into Dinner mixture. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining crumb mixture.

BAKE 35 min. or until center is set and casserole is heated through.

Thursday, August 11, 2011

Creamy Ravioli with Squash, Lemon and Chives




I love stopping by Keeping Up with the Jonses to check out the recipes posted each Monday.  I found this one a while back and saved it in a special place (Pinterest).  Here is where you can find the recipe online.  I really enjoyed this pasta.  It took no time to make. The fresh veggies added color and flavor to make this a fabulous summer pasta.  

Creamy Ravioli with Squash, Lemon and Chives

Ingredients:
16 to 18 oz fresh or frozen cheese ravioli (I used 20 oz Bertoli Four Cheese)
1 Tbsp olive oil
1 shallot, chopped
4-5 summer squash (yellow squash and zucchini), thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream (I went closer to 1 cup with the increase amount of pasta I purchased)
1 Tbsp grated lemon zest
1/2 cup grated pecorino or Parmesan cheese, plus more for serving
2 Tbsp chopped fresh chives


Instructions:
  • Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Toss with a little olive oil to keep from sticking.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
  • Add the squash and ¼ teaspoon each salt and pepper to the skillet. Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes. Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
  • Add the squash mixture, Parmesan cheese, and ½ teaspoon salt to the pasta and toss gently to coat. Serve sprinkled with the chives and additional Parmesan cheese.


Total Time: 20 minutes
Serves: 4







Saturday, July 23, 2011

Tortellini with Balsamic Brown Butter

Okay, I know I've mentioned Pinterest a lot on this blog lately.  It's a fact that I spend way too much time on it.  But, I probably wouldn't have found some of my new- instantly favorite recipes without it.  This recipe comes from Gimme Some Oven.  I love balsamic, especially on tomatoes and mozzarella! So, why not try it on pasta?  I'm glad I did, because this is my new favorite pasta!  Delish!  


Tortellini with Balsamic Brown Butter Recipe(Adapted from Giada DeLaurentis)
Ingredients:
  • 18 to 20 ounces store-bought tortellini or ravioli (pick your favorite flavor!)
  • 6 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)
  • 1/4 cup grated Parmesan
Method:
Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.

Thursday, July 7, 2011

Tortellini and Tomato Salad

I don't know what I did before the days of Pinterest!  I found this a picture of this recipe on Pinterest and made it immediately.  It was so easy to make and unbelievably delicious.  Recipe is from Southern Living.


Tortellini and Tomato Salad 
Ingredients
  • (9-oz.) packages refrigerated cheese-filled tortellini
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh lemon juice
  • garlic cloves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cups baby heirloom tomatoes, halved
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced green onions
  • 1/2 cup coarsely chopped fresh basil
  • Salt and pepper





Preparation
1. Prepare tortellini according to package directions.
  • 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Monday, June 13, 2011

Southwestern Chicken Pasta Salad

I was in the mood for some pasta salad for dinner and went on the hunt for a tasty recipe.  I stopped my search after finding this one from Betty Crocker. I've been loving Mexican food lately, just can't get enough.  Hubs and I prepared this dinner together, which made it even better!  I loved it and hubs liked it.   He wasn't crazy about the mayo dressing, I on the other hand couldn't get enough.  It was just as delicious left over for lunch the next day.  We didn't use the lettuce and didn't feel as though anything was missing.  This would be a hit without the chicken at a party or shower as a side.  Enjoy! 




INGREDIENTS

6oz. (2 cups) uncooked rainbow rotini (spiral pasta)
1(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, diced
1medium avocado, pitted, peeled and diced
1large tomato, chopped
1(11-oz.) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained
1/2cup sliced green onions
4oz. (1 cup) finely shredded Mexican cheese blend
3/4cup mayonnaise
1/2cup Old El Paso® Thick 'n Chunky salsa
1(11-oz.) pkg. torn romaine and iceberg lettuce blend (6 cups)
1/4cup chopped fresh cilantro






  1. 1Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.
  2. 2Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.
  3. 3Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.

Monday, November 1, 2010

Chicken and Veggie Tortellini



There aren't too many recipes I find myself ripping our of my Southern Living magazines, but this recipe has me regretting canceling my subscription. It was hands down one of the best recipes I've tried in a while. I don't know how to use the grill, so I decided to sauté the chicken and zucchini. It came out just as good. Enjoy!

Ingredients
4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
2 skinned and boned chicken breasts (13 oz.)
1 tablespoon freshly ground Italian herb seasoning
1 (19-oz.) package frozen cheese-filled tortellini
1 (7-oz.) container refrigerated reduced-fat pesto
2 large tomatoes, seeded and chopped
Garnish: grated Parmesan cheese
Preparation
1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done. Remove from grill; let stand 10 minutes.

3. Meanwhile, prepare tortellini according to package directions.

4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.

Sunday, May 9, 2010

Rotini Pasta Bake



Happy Mother's Day! Derek and I were excited to have my family over to our new house for Mother's Day dinner. After spending a long time thinking about what to make, I finally decided on pasta. My brother and father are picky eaters, so it seemed to be the best choice for our Italian family. I used to make this meal all the time because it leaves a lot of leftovers (Derek's lunch for the week)!

45 oz. pasta sauce
15 oz. ricotta cheese
14 oz. shredded mozzarella cheese
1 box of rotini pasta
1/4 cup. grated parmesan cheese
1 lb. ground turkey
1 tsp. basil
1 tsp. oregano
1 tsp. parsley

Directions:
1. Boil water and cook pasta.
2. While the pasta is cooking, cook the turkey meat. (preheat oven to 350)
3. After the turkey meat is cooked, pour 3/4 of the pasta sauce into a medium saucepan. Add the cooked turkey meat, along with the basil, oregano, and parsley seasoning and stir. Simmer on low for 10 minutes.
4. In a 9x13 glass baking dish, pour 1/2 of the rotini pasta. On top of that layer pour 1/2 of the meat sauce mixture.
5. In a small bowl, mix 1 cup of mozzarella cheese and the ricotta cheese. Spread this cheese mixture onto the top of the meat sauce.
6. For the next layer, pour the rest of the rotini pasta on top of the ricotta/mozzarella mixture. Top with the remaining meat sauce mixture.
7. Sprinkle the parmesan cheese and remaining mozzarella over the top of the final layer.
8. Bake (covered with aluminum foil) on 350 for 30 minutes.
9. Heat the leftover pasta sauce and place in a bowl. Allow guests to top their pasta with additional sauce if desired. ENJOY!

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