Shrimp & Pasta Toss

Photo by Heidi

This recipe serves 4, and uses half a 2-pound bag of frozen shrimp. I double the recipe and put half the sauce in a Ziploc bag to keep in the freezer, with the remaining shrimp (separately, if the shrimp have not been shelled yet). When I am ready to cook the second batch, I thaw the sauce in the fridge for a day or two. The sauce separates after being frozen, but blends well after being heated and still tastes delicious. 

1. 1/2 cup heavy cream 
2. 1/2 cup chicken broth or stock 
3. 2 cloves garlic, minced 
4. 1/4 to 1/2 cup sun-dried tomatoes in oil
5. 2 green onions, diced 
6. 1 tablespoon apple juice 
7. 1 teaspoon apple cider vinegar 
8. 1 teaspoon dried basil 
9. Salt & pepper, to taste 
10. 1 pound frozen medium-sized (51/60) shrimp, shelled 
11. 8 ounces penne regata, cooked in salted water (I cook a full 16 ounce package of pasta, and serve the other half with marinara sauce, for family members who do not like shrimp) 
12. French bread, for serving 

Combine sauce ingredients (1 through 9) in a large frying pan over medium heat. Add shrimp and bring to a simmer. Cook 5-7 minutes, stirring frequently, until shrimp is done. Add cooked pasta to the shrimp mixture and serve with sliced French bread.

Creamy Noodles with a Rainbow of Veggies

photo by Emily Hale

I can't believe I haven't posted this recipe until now. It has been a favorite ever since my mother-in-law gave it to me for a recipe-exchange bridal shower their family threw for me. She got the recipe from a Family Fun magazine, and I have altered it somewhat. It can be enhanced with cooked chicken or shrimp if you like. Lemon-pepper seasoned chicken is especially delicious. This pasta looks pretty and is extremely tasty.

 Creamy Noodles with a Rainbow of Veggies
2 to 3 Tb butter
1 minced or pressed garlic clove
1/2 C chicken broth
2 1/2 C cut fresh veggies, such as asparagus, zucchini, carrot, red or yellow pepper, mushrooms.
3/4 C cream
3/4 lb pasta
1 C grated parmesan
salt and pepper to taste

Bring salted water to boil for pasta. Boil pasta according to package directions. Meanwhile, melt butter in a saute pan and stir in the garlic until fragrant. If using mushrooms, use 3 Tb butter and saute them first. Then add the rest of the veggies for a minute. Add broth and salt and pepper to taste and simmer, covered, for 2 minutes. Stir in cream, simmer for a minute or two longer until veggies are crisp tender and cream is thickened slightly. Drain pasta, add back to pan, stir in veggie/cream mixture. Stir in cheese.

Penne with Chicken, Broccoli and Cheese

Since I first made this recipe I've made a couple of variations changing the cheese, veggies and protein. Like gruyere, peas, and ham. This picture isn't great because of the sloppy plate, but that's just because this was a serving of seconds!

photo by Emily Hale

Penne with Chicken, Broccoli and Cheese
1 C broccoli florets, fresh or frozen
1/4 C butter
2-3 boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, pressed
3 1/2 C dried penne
1/2 C chicken broth
1 C cream
1/2 C gorgonzola cheese
1/2 C shredded parmesan
salt and pepper



Cook the broccoli in boiling water just until tender. For my kids I like it to be soft, but you may like it slightly crunchy. Drain and set aside. Set another pot of water to boil for the penne and cook according to package directions. Meanwhile melt the butter in a large skillet over medium heat. Add the chicken and garlic with salt and pepper and fry until chicken turns white, about 3 minutes. Pour the broth and cream over the chicken and let simmer for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the broccoli add toss to heat through.  Drain the pasta and add it to the sauce, or add the sauce in the pasta pan, whichever is bigger. Add the cheese and toss well.

Ricotta Dumplings

Photo by Emily Hale

This recipe is adapted from Everyday Food. My SIL Katie gave me the subscription for Christmas, and I love having it again. It is the number one source, other than family, that I go to for recipes. These dumplings taste like a pao de queijo/ gnocchi hybrid. Pao de queijo are little Brazilian cheesy breads. Served along some sausage and broccoli, my kids loved this meal. The dough is so soft and silky, you can't help but to treat it gently and dream of puffy, cheesy clouds.




Ricotta Dumplings

1 1/2 C ricotta cheese
3/4 C parmesan cheese
1 large egg yolk
1/2 tsp salt
1 C plus 2 Tb flour, plus more for kneading
3 Tb butter

Set a large pot of salted water to boil.

In a large bowl mix ricotta, egg yoke, and salt. Add 1/2 C of the flour to mixture and gently fold together. Turn mixture onto work surface lightly covered with flour. Sprinkle remaining flour over the dough and gently incorporate it with fingertips. Do not overwork. 

Divide dough into 4 pieces, and roll each piece into a log about 20 inches long. Cut into 1/2 inch pieces with a scraper or knife.

Drop pieces into boiling water in four batches. Cook until they plump and float to the top, about 2 minutes. Drain and shake off excess water. Set aside on a large cookie sheet covered with paper towels.

Melt 2 Tb butter in large saucepan until it sizzles. Add the dumplings and cook on one side, undisturbed until golden on bottom, about 4 - 6 minutes. Add the rest of the butter to the saucepan and toss to coat. Serve warm.

No Bake Lasagna

photo by Emily Hale

Here is my version of a 30 minute meal by Rachael Ray. She calls it Not-sagna pasta toss, I really dislike that name. My version is simpler and cheesier. She also stirs everything together, making an unpleasant looking mess in a bowl. I prefer it as pictured. I really appreciate Rachael's idea and method.
Jon loves lasagna, and he enjoys this almost as much. I get the ricotta at a discount grocery store, and while most chefs would be horrified by this, I think the meal is extremely tasty without the high end ingredients.
Picky eaters might enjoy the creamy noodles without the tomato and meat sauce.

No Bake Lasagna

1 lb pasta (rigatoni or campanelli work well)
1 lb ground beef
1/4 C finely chopped onion, optional
1 pressed garlic clove, optional
2 tsp Worcestershire sauce
1/2 tsp basil or italian seasoning
1/4 C red wine (for cooking is fine)
1/2 C beef stock
1 jar spaghetti sauce
1 1/2 C ricotta cheese
1/2 C shredded parmesan cheese
1 c mozzarella cheese plus more for top (but who really measures cheese?)

Cook noodles in a large pot of salted, boiling water. Before draining, reserve about 1/4 cup of the water.
Cook the ground beef until almost brown, adding onion and garlic if using, season with salt, and drain off fat. Add worcestershire sauce and herbs, and cook a minute. Add wine and let cook off a little, then add beef stock and spaghetti sauce.
Drain noodles, and add the reserved liquid (about 1/4 cup of salty water) back to the pan. Add ricotta cheese and mix well. Add the noodles, and other cheeses and combine. Serve meat sauce on top of creamy noodles in deep bowls. Top with extra mozzarella.

Grown Up Mac'n Cheese (or Baked Four Cheese Spaghetti)

These cheeses can get a bit on the expensive side, but Kevin and I don't go out to eat at all so we don't mind splurging on this every so often. We have made it without the Gorgonzola once but it wasn't nearly as good. We usually halve this recipe so we have the other half of the cheeses to use a week or so later. I would imagine you can substitute some cheeses but I wouldn't recommend it.

Ingredients

1. 1 1/2 pounds spaghetti
2. 1/2 pound imported Fontina, coarsely shredded (2 cups)
3. 1/2 pound mozzarella, coarsely shredded (2 cups)
4. 1/2 pound Gruyère, coarsely shredded (2 cups)
5. 1/4 pound Gorgonzola dolce, crumble
6. Salt and freshly ground pepper

Directions

1. Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
2. In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
3. Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

Make Ahead

The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

Merry Merry Mac n Dairy

Here's a mac and cheese recipe that doesn't need a white sauce. I got it from allrecipes.com and it's called Chuck's Favorite I think. I like my name better. Sour cream, cottage cheese, and cheddar... mmmm. Pretty easy and definitely satisfyingly comfortable. You could add ham, peas, or whatever other cheeses you might like. Sharp cheddar would really make this yummier, but all I had was mild cheddar and it worked out just fine.


Merry Merry Mac n Dairy

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese (I used 3 C shredded mild cheddar)
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/2 C milk
1/4 cup grated Parmesan cheese plus more for topping (canned works fine)
salt and pepper to taste
1/4 cup dry bread crumbs

Preheat oven to 350. Grease a 9x13 glass pan, or a little smaller is even better (keeps from excess drying). Bring large pot of salted water to boil. Cook pasta until done. Combine cheddar, cottage cheese, sour cream, milk, Parmesan and salt and pepper in a large bowl. Add hot noodles and combine. Pour into prepared pan, and sprinkle with bread crumbs and Parmesan cheese. Bake for 30 min or until top is golden.

Italian Meatballs

1 1/2 lbs ground beef
3/4 tsp salt
1/2 tsp Italian seasoning blend
2 eggs
2 slices of bread, ground into crumbs (or 3/4 cup dry bread crumbs)
1/2 cup of your favorite marinara sauce
Remaining sauce

Preheat oven to 350. Combine salt, seasoning, eggs, bread crumbs and sauce. Add meat. I use my hands! Using a tablespoon (or even better--a scoop), form into balls and arrange on a greased or lined baking sheet. Bake meatballs for 15-20 minutes. Meanwhile heat remaining marinara sauce. When meatballs are done, add them to the sauce and serve with spaghetti.

Stuffed Shells

Jon said this was a keeper last night, and I agree. It's nice to have something other than lasagna, but just as tasty and comforting. I have a feeling kids will like these too. Abby was teething last night (she has 3 now!) so she wasn't too into dinner.

Stuffed Shells

16 jumbo pasta shells, cooked according to package direction, rinsed and drained.
1 (10 oz) package of frozen chopped spinach, thawed, water pressed out
1 1/2 C low-fat cottage cheese
2 C shredded mozzarella cheese
1/4 C grated onion
2 C favorite jar of marinara sauce**
1/4 C freshly grated Parmesan cheese

Preheat oven to 375. Combine spinach, cottage cheese, mozzarella, and grated onion. Stuff pasta shells with cheese mixture and place in a greased casserole. Pour marinara sauce over the shells, and top with Parmesan. Cover with foil and bake for 25 minutes.

** Make your store-bought marinara better by sauteing half an onion and a clove of garlic in olive oil. Add a fresh chopped tomato or canned diced tomatoes (drained) and 1/4 tsp each of oregano and thyme (or 1/2 tsp Italian seasoning.) Add your jarred sauce and simmer for a few minutes while the pasta boils.