Pasta with Tomato Cream Sauce
Sunday, October 31, 2010
Pasta with Tomato Cream Sauce
Saturday, October 30, 2010
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon olive oil
- 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
- 1 can (15 ounces) chili with beans
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 cup (4 ounces) shredded cheddar cheese, divided
Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.
Friday, October 29, 2010
- 1 pound lean ground beef, browned and drained
- 5 bacon strips, diced
- 1 large onion, diced
- 1 (14.5-ounce) can diced tomatoes --- any flavor, or plain
- 1 can water (empty tomato can)
- 6 garlic cloves, chopped
- 1 (26-ounce) jar prepared pasta sauce
- 1 (16-ounce) package elbow macaroni (I used brown rice pasta)
- 1 cup shredded cheese (optional)
Thursday, October 28, 2010
Pumpkin Spice Pancakes
- 2 cups Bisquick
- 2 eggs
- 1 1/4 cups skim milk
- 3/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp pumpkin pie spice
Wednesday, October 27, 2010
Carmelized Apple and Cheddar Panini
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1 dash of cinnamon
- 1 apple (peeled, cored and sliced)
- 1 cup shredded cheddar
- 6 slices of good bread
- 1 Tbsp butter
Preheat panini press. Melt the butter in a non-stick pan.
Add the sugar and cinnamon and cook until bubbly. Add the apples and saute until tender, about 5 minutes.
To assemble sandwiches, divide shredded cheese and apples between 3 slices of bread. Top each with another slice of bread and grill until golden brown on both sides, about 2-4 minutes per side.
Tuesday, October 26, 2010
But now my memory has been refreshed, and I can rave about this dinner. I think next time I would add a little more cheese (there can never be too much, right?).
slightly adapted from The Pioneer Woman, by way of Juliann's Easy Eats
- 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
- ½ pounds Broccoli, Cut Into Small Florets
- ½ pounds Zucchini (about 1 Medium Zucchini) Diced
- ½ cups Frozen Peas
- 3 whole Green Onions Sliced (white & Light Green Parts)
- 3 cloves Garlic, Minced
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 20 ounces, weight Ricotta Cheese
- 1 cup shredded mozzarella
- ½ teaspoons Salt
- 2 whole Eggs
- 1-½ cup Parmesan Cheese
- Black Pepper, Freshly Ground
- Extra Olive Oil For Drizzling
Preheat oven to 350 degrees.
Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Sprinkle in a little salt.
Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Top with mozzarella
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!
Monday, October 25, 2010
I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!
Pasta e Fagioli
adapted very, very slightly from Cooking This and That
- 1 can Great Northern Beans, drained and rinsed
- 1 pound ground beef, browned and drained
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 quart beef broth
- 1 (28-ounce) can diced tomatoes
- 1/2 teaspoon black pepper
- 1/4 teaspoon marjoram
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 3 cups dried pasta, cooked
Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.
Garnish with grated Parmesan cheese if desired.
Sunday, October 24, 2010
This puffs are sure to be a hit the next time you entertain, as well - and the possibilities are endless! Combine your favorite pizza toppings or flavor combinations for a fun twist.
Adapted from Megan's Cooking
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1/2 cup vegetarian beef crumbles (or just ground meat)
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- 1/2 cup pizza sauce
- 2 Tablespoons sliced green onions
In a large bowl, whisk together the flour and baking powder; stir in the milk and egg.
Stir in the cheese and meat and let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 25 minutes.
Microwave the pizza sauce until warmed through. Sprinkle the tops of the puffs with the green onions. Serve the puffs with the pizza sauce for dipping.
Saturday, October 23, 2010
But now, I plan for paninis often, and I love experimenting. This might be my new favorite - I never really liked pesto, but it totally rocks in this sandwich. And the melty cheese and the crispy roll... Mmmm. Now if only I could get away with bringing this handy appliance into work so I can have the leftovers for lunch...
Turkey Pesto Paninis
Adapted from Annie's Eats
- 4 sandwich rolls
- 8 slices of turkey deli meat
- 8 slices of mozzarella cheese
- 3 tbsp. pesto
- 3 tbsp. mayonnaise
Preheat panini press.
In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.
Split the buns and layer each sandwich with 2 slices of turkey and 2 slices of cheese. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches.
Grill each panini for about 4-5 minutes, until desired crispiness.