Broccoli, Grape and Pasta Salad

This recipe was another Pinterst find.  I made this salad for our Mother's Day cook out.  I knew it would be the perfect pair for juicy burgers and baked beans.  I made the dressing while the pasta was cooking.  I will admit, that I wasn’t completely sold on the dressing after it was finished.  It was a little too strong for my liking (vinegar wise).  But, I left it alone and continued to follow the directions.  I used all the ingredients besides the red onions and bacon. I mixed everything up (according to directions) and  left it in the refrigerator for only 2 hours.  Of course I taste tested it before I served it to my family and I was pleasantly surprised.  The dressing wasn’t as strong and provided the perfect amount of sweetness and tang for the salad.  I had the leftovers for lunch the rest of the week and it was just as good. It won't be long before I make this meal again.  Enjoy!

Broccoli, Grape and Pasta Salad 

Courtesy of My Recipes 

Ingredients

1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Harvest Pasta Bake

If you don’t already subscribe to Kraft Foods emails, go sign up now.  Every few days I receive delicious recipe ideas right to my inbox.  Which is where I found this new recipe.  I’ve been trying to make a big pasta dish at the beginning of each week in order to get some good (and cheap) lunches for the week.  I selected this one because I love squash and already had cooking crème at home.  Credit for this meal goes completely to hubs.  I feel asleep watching the news this night, so he took over dinner.  Of course, the one change he made was adding meat to this veggie dish.  He cooked ground Italian sausage and added it to the mixture before it was topped with croutons and cheese.  I have to admit, the meat (and red pepper) added a great kick to the pasta.  I enjoyed this dish for dinner and for lunch throughout the week.  This will definitely be made again, next time I might even add zucchini to it!

                                                   Harvest Bake  
                                            Courtesy of  Kraft Foods 

    What You Need
    

    1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
    1 onion, cut lengthwise in half, then sliced crosswise
    1/2 tsp. crushed red pepper
    2Tbsp. olive oil
    8 oz. (1/2 of 16-oz. pkg.) rigatoni pasta (3-1/3 cups), uncooked
    1/2 cup PHILADELPHIA Original Cooking Creme
    1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF    PHILADELPHIA, divided
    1/4 cup croutons, crushed
    



Make It

    HEAT oven to 400ºF.

    COMBINE first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.

    DRAIN pasta, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.

    BAKE 20 min. or until heated through.
    Kraft Kitchens Tips

White Cheddar Chicken Pasta

At first I was a little intimidated by this recipe but it looked so good and I had almost everything at home to make it.  The only thing I had to get was the cheese.  Hubs cooked the chicken the night before.  He pan fried it and seasoned it perfectly, he didn't follow the chicken recipe below.  This saved me a lot of time when cooking tonight.  I followed the rest of the recipe as directed making a few changes along the way.  First, I thought it called for a little too much milk.  I used a cup and a half with some heavy cream and still had to add some extra flour to thicken it up a bit.  I also added garlic salt and pepper to taste when it was finished.  Next time I make this, I'll add some peas.   This was a very  filling dinner, I barely finished my plate and I was starving.  I do love that it provided lunch for us for the next two days though. Overall, the recipe was worth the time and effort.  If I had to rename it, it would be grown up mac and cheese! 

White Cheddar Chicken Pasta

Courtesy of Home is Where the Holmans Are 

For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 T olive oil

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:
1 pound rotini or other short cut pasta
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Tomato Basil Mozzarella Pasta

One of my all time favorite combinations is tomatoes and mozzarella.  Especially in the summer months.  I've been on a pasta and veggie kick lately.  I enjoy adding different veggies to pasta and have been on the search for more of these spring/ summer recipes.  I enjoyed this meal for dinner, served warm and also as a cook pasta salad for lunch the next day.  Enjoy!

Tomato Mozzarella Pasta 

Recipe Courtesy of Food and Wine 

INGREDIENTS
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil 3 cloves garlic, minced


DIRECTIONS
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Spring Linguini with Basil

With the plethora of recipes on Pinterest and getting daily emails from my favorite cooking magazines, I've decided that I no longer need most of the magazines I receive.  This recipe popped into my inbox from Cooking Light.  The email showcased a variety of spring pasta dishes.  Hubs and I usually make pasta once or twice a week.  I immediately added this recipe to our recipe menu for the upcoming week.  Hubs gets credit for making the dish, but it was as good as it looks.  It also provided a good amount of leftovers.  The only change I made was using shredded parmesan cheese instead of the shaved cheese.  

Spring Linguini with Basil 

Courtesy of Cooking Light

Ingredients

• 9 ounces uncooked fresh linguine

• 1 cup shelled fresh green peas

• 4 teaspoons extra-virgin olive oil

• 1 tablespoon unsalted butter

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup thinly sliced fresh basil

• 2 ounces shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.

2. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.

3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.

Spaghetti with Sauteed Chicken and Grape Tomatoes

Spaghetti with Sauteed Chicken and Grape Tomatoes 

Courtesy Gina's Skinny Recipes

Ingredients:
2 skinless chicken breast halves, diced in 1 inch cubes
cooking spray
1/2 tsp each of dried oregano and dries basil
kosher salt and fresh pepper
8 oz spaghetti (high fiber or low carb) I used Ronzoni Smart Taste
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil
Directions:
Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

Spaghetti with Garlic, Olive Oil and Chili Pepper Flakes

I have to thank Pinterest for one of the best pasta recipes I've made in a long time.  I'm not a big pasta eater, even though I'm 75% Italian.  I love it, but my waist line...not so much.  But thanks to pregnancy and only being able to tolerate bland carbs has lead to lots of pasta for me lately.  I'm also usually so tired, it's the quickest and easiest dinner to make.  I was determined to find something different from the typical spaghetti and red sauce.  I'm now obsessed with this pasta.  It's easy, so easy to make.  All of the ingredients are kitchen staples and it makes great left overs.  Winner!

Spaghetti Aglio, Olio, e Peperoncino 

Courtesy Yum Sugar

Ingredients

7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes (we used red pepper flakes)
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

*we also added grated parmesan cheese on top of the pasta.  

Directions

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

Serves 2 to 4.

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.

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.

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.

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

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.

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

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 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.

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

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