Spaghetti Pie

Spaghetti Pie exceeded all my expectations. It is the best parts of lasagna and spaghetti. We loved it, the family I shared it with loved it and so did my mom. That is a lot of love. It does have a few steps but came together quickly. Next time I make it I will make the meat sauce in the morning. Then cook the noodles and assemble the 'pie' in the evening. Doing a bit of dinner prep in the morning is so helpful.

Spaghetti Pie
12 ounces thin spaghetti or vermicelli
1 pound lean ground beef
1 small onion, diced
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. pepper
28 ounce can crushed tomatoes
16 ounce tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese
3/4 cup mozzarella cheese

1. Lightly coat a deep 9 or 10 inch pie plate with cooking spray and set aside.  Preheat the oven to 400 degrees F.
2. Cook the noodles until al dente according to package.  While the noodles boil brown ground beef. Add the onion, garlic, salt and pepper. Cook until the meat is cooked through.  Add crushed tomatoes, tomato sauce, dried basil and oregano.  Simmer the sauce over medium-low head for 10 minutes.
3. When the noodles are done, drain and return to the pot.  Immediately stir in the softened cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly incorporated. Stir in the cottage cheese, Parmesan cheese, and the mozzarella cheese.  Toss until the noodles are evenly coated.  Stir in 3 cups of the red sauce.  Keep the remainder of the sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle an additional 1/4 cup of Parmesan and mozzarella cheese on top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.  Let the dish rest for 10 minutes.  Cut into slices and serve with remaining red sauce.
--This makes 6-8 generous servings. Which is way to much for 2! It does reheat well so leftovers are great. I made 2 smaller pies and have one in the freezer for another day.
--The meat sauce was excellent on its own. It is easy to make and would be yummy on spaghetti.
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Adapted from Mel's Kitchen Cafe

Simply Fresh Tomato Sauce

We have had beautiful fall weather in my little part of the world. Temperatures in the 70's and lots of sun mean that our gardens continue to produce. Our neighbor was kind enough to share his bounty. I have a bumper crop of parsley and basil, so this was the perfect dish I just had to make it. This was amazing over pasta, I added a few meatballs and we had a delicious meal.

Simply Fresh Tomato Sauce
2 tablespoons olive oil
1/2 medium onion. finely chopped
1 small stalk celery including the green top, finely chopped
2 tablespoons chopped fresh parsley  or 2 teaspoons dried
1 clove garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 pounds tomatoes, peeled I would also squeeze the seeds out or use a large can of crushed tomatoes
1 teaspoon tomato paste
salt and pepper
Heat oil in a large skillet on medium heat, add onion, carrot, celery and parsley. Stir, reduce heat to low, cover skillet and cook for 15-20 stirring occasionally. Add garlic, increase heat and cook for 30 seconds. Add tomatoes, tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce heat to low and cook uncovered until thickened about 15 minutes, stirring occasionally. Serve over pasta, top with freshly grated Parmesan cheese. This is one fresh meal!
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Creamy Chicken Picasso

I have had this delicious looking chicken dish pinned for ages. I found it on Let's Dish--one of my favorite blogs, Dani has some awesome recipes. This chicken dish was no exception. Candise was visiting and we made this for Easter dinner. It might not be your typical Easter Dinner, but it was colorful and fresh. Perfect for a spring meal.
The chicken was tender, the onions and peppers were yummy. We spooned the tomato cream sauce over angel hair pasta. And we tried not to lick our plates because it was Easter. Please don't wait till next Easter to make this dish. I will add it to the 'make often' recipe list.

Creamy Chicken Picasso
4 tablespoons butter, divided
4  boneless, skinless chicken breasts
1 medium onion, sliced
2 peppers (red, orange or yellow), cut into rings
3 cloves garlic, pressed
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 cup heavy cream
pinch nutmeg
salt and pepper to taste
1 1/2 cups Monterey jack cheese, grated

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper, melt  2 tablespoons of the butter in a skillet and brown the chicken lightly on each side. Transfer to a greased 9x13 pan. Add 1 tablespoon of butter to the skillet, add the onions, season lightly, and cook until soft and browned.  Arrange the onions over the chicken.  If needed add the last tablespoon of butter to the skillet, add the peppers, season lightly, and cook until softened.  Add to the 9x13 with the chicken and onions. Add the garlic to the pan and cook until fragrant, about 30 seconds.  To the garlic add the tomatoes, broth, cream, salt and pepper, and nutmeg.  Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.  Pour the sauce over the chicken and vegetables.  Cover with foil and bake 20-25 minutes. Remove from the oven and remove foil.  Top with grated cheese and return to the oven, uncovered, until cheese is golden brown and chicken is cooked through. Serve with pasta if desired.
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skillet chicken with mushrooms and asparagus

 

 

Chicken with Pesto Mushroom Cream Sauce, for Two-- adapted from ATK The Best Simple Recipes (a book worth owning)! So much great info.

 

I do struggle taking photos of main dish meals-either they are just not photogenic or maybe I am just very hungry, it smells so good--we are so hungry, etc. "We must eat now", the children chant. Luckily this meal is on the table quickly.







Rinse one large chicken breast--pat dry and season well with salt and pepper. Heat 1 tablespoon oil in a large skillet, over medium high heat till just smoking. Cook chicken till golden brown on both sides, about 3 minutes per side. Transfer to plate, tent with foil.
Add another tablespoon of oil and heat, add 4 ounces of mushrooms sliced, cook till brown, about 5 minutes. Stir in 3 cloves minced or pressed garlic, cook till fragrant about 30 seconds. Add 1/2 cup cream, 1/2 cup chicken broth, and chicken. Scrape to remove brown bits, bring to a boil, reduce heat to low and cover. Simmer until the chicken is cook through 165 degrees. Transfer chicken to a serving plate and tent with foil. Return skillet to high heat and simmer until desired thickness, about 5 minutes. Off heat add the 2 tablespoons  pesto, 1 tablespoon lemon juice and season with salt and pepper. Slice or shred the chicken. I served the chicken and sauce over very thin pasta and grilled asparagus. You could also use broccoli. I topped with Parmesan cheese.
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Noodle Salad with Spicy Peanut Sauce

This delicious Salad comes from Epicurious. I read over 80 reviews, studied the recipe and came up with one delicious version. I think it just may become a family favorite. Great for a light meal, add cooked chicken or shrimp for a more filling dinner.
The actual Peanut Dressing was to die for--the kind you just might find yourself licking the spoon. It came together in 30 minutes. You could make the dressing the day before but I would dress the noodles just before serving. Most testers liked the salad at room temp--I thought it was delicious just lightly warmed. Looks like a meal with many options--make it yours!

Spicy Peanut Sauce
6 tablespoons peanut butter
1/4 cup chicken broth (I used a little bullion and water)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoons sesame oil
1 tablespoon fresh grated ginger root
1 teaspoon sriracha hot chili sauce
juice from 1 lime
Mix together with a whisk or an immersion blender. If it to thick either heat it for a moment or add a little more broth. I thought it was great as is.
Salad
6 to 8 ounces thin spaghetti cooked al dente, pour in a colander, drain, rinse with cold water and drain again. I used 6 ounces because I want plenty of dressing on my salad. Cook more pasta for a lighter dressed salad.
To cool pasta add:
 2-3 cups veggies. I added red and yellow peppers cut in slivers. julienned carrots, shredded cabbage, shredded Napa (I used a couple of cups of greens from a (Costco Oriental Salad--easy)
1/2 cup sliced green onion,
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts
Add dressing to pasta and veggies. Top with cilantro, peanuts and green onions.
Enjoy!
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Chopped Summer Salad

I pinned this salad ages ago--it looked so fresh and good. It's a perfect mix of a chopped salad and a pasta salad. I took it to dinner group and it was a hit. I picked our first ripe tomato today--perfect timing for this summer salad.

Chopped Summer Salad

4 cups cooked Ditalini pasta, chilled

1 cup crisp cooked and crumbled bacon

6 cups sliced romaine lettuce

2 cups thinly sliced red cabbage

2 carrots, julienne sliced

1 cucumber, seeded and diced

2 tomatoes, seeded and diced

1 bunch sliced green onions

4 ounces crumbled Gorgonzola or Feta cheese

2 cups diced cooked chicken (optional)

Sweet Italian Dressing

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 teaspoon sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

Cook pasta in salted water, drain and chill. I added a few tablespoons of the dressing to the pasta as it chilled, it made it more flavorful. Mix salad ingredients in a large bowl or platter. Dress the salad just before serving--no one likes a soggy salad! For the dressing mix the vinegar and seasonings together, slowly add olive oil--I used an immersion blender to mix the dressing. A food processor or blender would also work. This dressing is amazing, it will keep 2 weeks in the refrigerator so you might want to make extra. I tasted this dressing and imagined dipping warm Rosemary Bread in it. It is yummy.

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Inspired by a recipe from the blog of The Girl Who Ate Everything.

Chicken and Mushroom Deliciousness...

Hello there!

Jill here, hacking into my cute mama's blog to share a little something with you. Before I get started, if you have a New Year's resolution to eat healthier, or cut back on calories, then this recipe is NOT for you...but, if one of your New Year's resolutions is to indulge more and eat delicious food, then get yourself super excited!!

This recipe is a Pinterest find from Plain Chicken for Chicken Lazone. While the recipe seemed very promising and looked tasty, I felt like it could use a little somethin' extra. So, I started playing around and this is what I came up with.

Chicken and Mushroom Deliciousness
1 lb. chicken breast - Cut into bite size chunks
1/2 tsp. salt
1 1/2 tsp. chili powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper

1/2 onion diced
8 oz. mushrooms - sliced or quartered
3 Tbs. butter, divided
1 cup heavy cream
1/2 cup freshly grated Parmesan - plus more for garnish, if you're into that sort of thing.

Combine salt, chili powder, garlic powder, and cayenne pepper.  Toss in a bowl with the chicken chunks until evenly coated. In large saute pan, melt 2 tablespoons of butter over medium-high heat (you want the heat a bit high so get your chicken nice and browned).  Cook the chicken until done, about 6-8 minutes. Remove from pan and set aside.

In the same pan, lower the heat to medium and add the rest of the butter. Throw in the diced onion and mushrooms and sauté for a few minutes.  Make sure you don't clean out the pan before adding the onion and mushroom...you want to get all that leftover browned goodness at the bottom to add flavor to the veggies.

Once your onion and mushrooms are done, add the chicken back into the pan along with your cream and Parmesan cheese.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Serve this chicken and mushroom deliciousness over angel hair pasta or a baked potato along with a simple green salad and some french bread.

Enjoy!

P.S. For some variation, you could add some diced red pepper with the mushrooms and onions. I think next time I will chop up some asparagus and add it in there too.

P.P.S. the leftovers are great the next day...or at 10:30 at night when you need a little snack.
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That Yummy Veggie Lasagna

This yummy lasagna is meat free and delicious, perfect to share with a vegetarian new mother. I used my food processor to speed the process of cutting the carrots and zucchini. I also used it to grate cheese, put the cheese in the freezer for 15 minutes for easier grating. I won't lie--this recipe took almost an hour to get it ready for the oven. It also cooks an hour and then needs to sit. Allow plenty of time. This one dish meal is delicious! Please try it. Inspiration for this recipe came from a Pampered Chef Stoneware Sensations Cookbook. I believe it is out of print.

Lasagna Primavera – We just call it That Yummy Vegetable Lasagna

2 cups carrots, thinly sliced

2 cups small zucchini, sliced

8 ounces mushrooms, sliced

2 tablespoons olive oil

3 garlic cloves, pressed

¾ teaspoon Italian Seasoning

¼ teaspoon ground black pepper

1 can (14 ½ ounces) Italian seasoned diced tomatoes, drained

1 container (15 ounces) part skim ricotta cheese

1 egg
1/2 teaspoon salt
1/4 cup diced parsley

1 ounce fresh Parmesan cheese, grated, about ¼ cup

1 jar (16 ounces) white Alfredo pasta sauce

¾ cup milk

10 uncooked lasagna noodles (about 8 ounces)

3 cups (12 ounces) shredded mozzarella cheese

Preheat oven to 350 F.  Heat oil in large skillet or pan over medium heat.  Press garlic into oil.  Add sliced carrots, zucchini, mushrooms, Italian Seasoning and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes.  Remove skillet from heat.  Add drained tomatoes to vegetables; set aside.  In another bowl combine ricotta cheese, egg, salt.  fresh parsley and grated Parmesan.  In yet another bowl, (we love dirty dishes!!) combine Alfredo sauce and milk.

To assemble lasagna, spread ¾ cup of Alfredo sauce mixture over bottom of 9 x 13 pan.  Top with half of uncooked noodles in single layer (place 4 noodles lengthwise and 1 noodle crosswise, breaking noodles to fit).  The recipe actually says that…as if we couldn’t have figured it out on our own.  Press noodles into sauce.  Spread half of ricotta mixture over noodles. I had  a genius idea. I spooned the ricotta mixture in a large zip lock bag, cut a 1/2 inch slice off one corner. It was so easy to 'pipe' the ricotta cheese on the noodles. I was impressed with myself.  Top with half of vegetable mixture.  Sprinkle with half of mozzarella cheese.  Repeat layers, starting with ¾ cup sauce.  After layering, pour remaining sauce over top of lasagna.  Cover.  Bake 50 minutes.  Uncover, carefully, it says, and continue baking 10 minutes.  Remove from oven; let stand 15 minutes.  
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Yucatan-Style Chicken, Lime and Orzo Soup

I'm excited to share my new favorite soup with you. It's still on the cold/freezing side in Utah so soup is on the menu. I love my 30 Minute Chicken Soup but I was looking for a chicken soup with rice. I was searching one of my favorite blogs One Perfect Bite and found this delicious recipe. Now it doesn't have rice but a rice shaped pasta called Orzo. I cook with Orzo often, Teryaki Salmon with Orzo pasta is a family favorite.

Yucatan-Style Chicken, Lime and Orzo Soup
3/4 cup Orzo (rice shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, diced
6 garlic cloves, pressed
2 jalapeno chilies, sliced (the size of jalapenos can vary greatly as can the heat in each chili, I used one large jalapeno and it was too hot. Next time I will use less.)
3/4 pound boneless skinless chicken breasts, cut in matchstick size strips
6 cups low salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded and chopped
1/4 cup fresh cilantro
Cook Orzo in boiling salted water until just tender, drain.
Heat oil in a large saucepan over medium heat. Add onion, garlic and chilies. Saute until onion just begins to brown about 4 minutes. Add chicken and saute 1 minute. Add broth, lime juice and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in Orzo and cilantro. Season with salt and pepper. Sprinkle additional cilantro on top.
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This soup was light and refreshing. The lime juice added a wonderful flavor and the jalapenos heated things up a bit. Thank you Mary for sharing a great recipe. One Perfect Bite is a blog you want to check daily--her photography is beautiful and her food ranges from homey to gourmet! You will always find something you can't wait to make. And Mary always leaves the sweetest comments on my little blog--what an awesome lady!

One Year Ago------Lemon Loaf Cake
Two Years Ago----Quiche Supreme --I know this is delicious, we had it tonight for dinner!
Three Years Ago---Little Citrus Muffins
Four Years Ago---Fresh Salsa

That Really Good Pasta

I often associate food with what is happening in my life. This pasta came along when we were going thru some tough times. I had a house full and made this yummy pasta. It was comfort food--just what we needed at that moment. I never could remember the name of it, we just referred to it as "That Really Good Pasta". Life was chaotic at that time and somehow I lost the recipe. We searched and finally found the source. It came from a great blog, "Get Off Your Butt and Bake". If I only had one day left on earth...I'd want this Pasta, she claims. And I think I would agree!

Life has slowed down a bit and I made this pasta again--it was still as delicious as I remembered it. My daughter was doing the food for a luncheon for 30 women. She made this pasta, it was a hit. This recipe may seem labor intensive but all the components can be made ahead and then assembled at meal time. That is a plus when feeding a crowd.

Why is this so good? Is it the bacon or the fried ham, it may be the asparagus or the creamy sauce. All I know is that it adds up to one amazing dish. Try it soon.

That Really Good Pasta

1 1/2 cups diced cooked chicken (rotisserie works great)

1 cup diced fried ham

1 cup crisp bacon for the sauce

1 cup crisp crumbled bacon for the top

1 diced Roma tomato (squeeze the juice out)

6 stalks of cooked asparagus, or cooked broccoli can be used

1 cup grated Parmesan Cheese for sauce plus additional for the top

Pasta--whatever you like, mini bow tie works great

Sauce:

1 cup cup milk

1 cup chicken broth

1 cup whipping cream

1 cup grated cheddar cheese

1 cup grated Parmesan cheese

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

a few sprinkles of red pepper flakes

1 teaspoon sugar

1/2 teaspoon cracked black pepper

2 tablespoons fresh lemon juice

Directions:

Fry bacon till crispy, remove to a paper towel lined plate to drain. Fry diced ham in a small amount of the bacon grease. Sprinkle 1 tablespoon of brown sugar on the ham, cook until brown sugar is caramelized and the ham is golden brown. Set aside

Melt the butter, add the flour and stir for a minute. Add seasoning and whisk together until bubbly. Whisk in the milk, cream and chicken broth. Stir constantly until you have a smooth thick sauce. Lower heat and add the grated cheddar and Parmesan cheese. Stir till melted and smooth. Add 1 cup of the crisp bacon, the fried ham and the chicken and lemon juice.  Cover pan and keep on very low heat. Cook pasta till al dente. I would cook about a pound of pasta--but you might not use all of it. Drain pasta.

Plate pasta, pour sauce on and top with crisp bacon, asparagus, diced tomato and Parmesan cheese. If sauce seems too thick add a bit more broth or milk. Or mix sauce with pasta--make sure you don't have too much pasta. You can always add more pasta but you can't take it out! Top with bacon, cheese, diced tomato, asparagus and Parmesan cheese.

Leftovers make a great lunch. Warm it up in a saucepan--don't let it get too hot.

Recipe from, Get Off Your Butt and Bake , thank you very much!

Pico de Gallo Pilaf

I have been looking for a yummy rice dish to serve with Mexican meals. Lime Cilantro Rice is good but I wanted something with a little more flavor. I have found it! Thanks to Rachel Ray I have found the rice!! This rice gets its flavor from the addition of some Pico de Gallo - a pretty simple fix. I made double the amount of Pico so we could have some for dipping. Texture and flavor was also boosted with the addition of orzo pasta. It's delicious!!

Pico de Gallo Pilaf
1 tablespoon oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth

8 plum tomatoes, halved, seeded and finely chopped
1 medium onion, red or white, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
A large handful cilantro leaves, finely chopped 

2 limes, zested and juiced
Salt

Heat the olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to boil. Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes.
In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste.
When rice is cooked, fluff with fork and stir in the 1/2 of the salsa. Transfer to a serving bowl and serve.

Pour the other half of the salsa in a serving bowl and serve with fish tacos or chips.

Meatballs Florentine--One Skillet

If a dish is easy that's great, but if it's easy and delicious then you have found something worth keeping. This recipe was found in Cook Country Magazine in their 30 minute section. I love that it cooked in one large skillet.

Meatballs Florentine--One Skillet
1 pound meatloaf mix (I use 1/2 pound ground beef and 1/2 pound plain ground pork
3 ounces baby spinach, chopped
1/3 cup panko bread crumbs
1 egg lightly beaten
5 garlic cloves--pressed
Salt and Pepper
1 tablespoon olive oil
1 28 ounce can crushed tomatoes
2 cups water
6-7 ounces spaghetti, broken in half
1/4 cup chopped fresh basil
Combine meat, 1 cup of the chopped spinach, panko, egg, half of garlic. and 1 teaspoon salt in a large bowl. With hands mix well. Using the smallest Pampered Chef Scoop make 3 dozen 1 inch meat balls. Heat oil in a 12 in skillet over medium high heat. Cook the meatballs until well browned--about 5 minutes. Transfer to a plate.
Add remaining garlic to skillet, cook for 30 seconds until fragrant. Stir in tomatoes, water, spaghetti and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium low and stirring often until spaghetti begins to soften--about 7 minutes. Add meatballs and continue to simmer, covered until meatballs are cooked and spaghetti is al dente, about 5 minutes. Remove from heat and add remaining 2 cups of chopped spinach and chopped basil. Season with salt and pepper.
Serves 6

Almost Like Pioneer Woman's Lasagna

It's custom in the Harris House to let the birthday person choose the menu. Jess wanted Lasagna and Flip Over Plum Cake. Now I will be the first to admit that although I have made lasagna I have never found 'the' recipe. Well the hunt is over for the perfect Meaty Lasagna. Pioneer Woman pulled through again. I used her basic recipe and just changed it where it made sense for me to change. Check her blog for a very complete detailed recipe. The basics are covered here.

Almost like Pioneer Woman's Lasagna
1 pound ground beef
3/4 pound Jimmy Dean Hot Sausage
3 cloves garlic
1 teaspoon salt
1 can 28 ounces whole tomatoes
2 cans 6 ounce tomato paste
2 Tablespoons Dried Parsley or 6 tablespoons fresh parsley finely chopped
2 Tablespoons Dried Basil or 6 tablespoons fresh basil finely chopped
3 cups cottage cheese
2 eggs
1/2 cup Parmigiana Regino cheese, finely grated or Kraft Green cheese
2 Tablespoons Dried Parsley or 6 Tablespoons fresh  Parsley finely chopped
1 teaspoon salt
1 pound shredded mozzarella cheese
1/2 cup Parmigiana Reggino cheese--finely shredded or Kraft Green
9 ounce package of  'needs no cooking' lasagna noodles--I used Barilla
Combine ground beef, sausage and garlic. Cook until browned, drain fat. Add tomatoes, tomato paste 6 tablespoons fresh parsley, fresh basil and salt. Simmer the sauce for 45 minutes stirring occasionally.
In a bowl mix cottage cheese, beaten eggs, grated Parmigiana Reggino cheese and 6 more tablespoons of fresh parsley, add 1 teaspoon salt. Stir together,
As per the instructions on the no cook lasagna box, add 1 cup of water to your sauce. I made a 9x13 pan and a 8x4 inch pan to put in the freezer. Spread a little bit of sauce on the bottom of each pan. Layer lasagna noodles, don't overlap. Spoon half of the cottage cheese mixture over the noodles. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat sauce over top. Repeat, ending with meat sauce mixture. Sprinkle the top generously with Parmesan cheese. Either freeze or refrigerate up to 2 days. To bake immediately cover with foil and bake at 350 for about an hour or until heated thru and lasagna noodles are cooked. This dish was delicious! Leftovers heated up nicely and tasted delicious. Everyone was happy. I like using the no cook noodles, just make sure and add extra liquid to your sauce as the noodles will absorb it while cooking. Also for the noodles to cook you must cover the pan with foil and cook for about an hour--it takes that long to cook the noodles.
I did not use the entire box of noodles--this is a meaty, saucy lasagna recipe. Just how my family  likes it. Perfect served with a slice of crusty garlic bread.
I used fresh herbs because I had them growing outside my front door. Dried would also be fine. Good luck and enjoy this yummy make ahead meal. Put it on the schedule for your holiday baking.
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1 year ago--One Good Hot Roll
2 years ago--Double Apple Bundt Cake
3 years ago--Banana Pecan Cup Cakes

Fresh Tomato Basil Pasta

There is nothing like getting a new cookbook to rekindle your cooking excitement. Thanks to Amazon Prime I can have a new cookbook soon. I do love instant gratification, I don't wait really well. So I guess the cookbook I purchased was just right for me it is Giuliano Hazan's Thirty Minute Pasta--100 quick and easy recipes.
My good friend Kayte has been singing praises for this cook book for ages now. She and a few friend make a new recipe each week and post on the same day. It is pretty casual but it is always fun to see what they post. So I purchased the cookbook and there really are recipe after recipe of very simple pasta meals.
My first recipe had to be one that utilized my garden fresh tomatoes and fresh basil. These two items won't last much longer. The recipe was easy and delicious. Kayte said she cooks extra pasta and keeps it in the fridge. Getting dinner on the table becomes that much quicker.
I will give the recipe as I made it--just a few variations that didn't change the outcome.

Angel Hair Pasta with Fresh Tomato, Olive Oil and Basil
2 pounds fresh ripe tomatoes
4 garlic cloves
3 tablespoons extra-virgin olive oil
1/8 teaspoon red pepper flakes (scant)
10 fresh basil leaves
8 ounces cooked pasta
Drop the tomatoes in boiling water, leave for 60 seconds. Remove and run under cold water, skins will slip right off. Dice tomatoes in 1/2 inch dice
Peel and thinly slice the garlic. Put the garlic, 2 1/2 tablespoons of olive oil and red pepper flakes in a 12 inch skillet. Place over high heat. The moment the garlic begins to sizzle add the tomatoes and season generously with salt. Cook for 15 minutes, stirring occasionally until most of the liquid has evaporated. Coarsely shred the basil and add to the sauce. Continue cooking until all the liquid is evaporated.
Add the sauce to pasta that has been cooked in salted water until al dente. If you are using pasta that has been cooked earlier in the day or week either submerge in hot water for a moment or microwave till hot. Serve sauce with pasta. Drizzle individual serving with olive oil, we also added pepper. We added a sprinkle of fresh grated parmigiano reggiano cheese. It was delicious. I served it with crisp bakery toast. It was a very filling meal.
This amount of sauce made 4 adult servings. But the recipe called for 16 ounces of pasta for 4 servings. 8 ounces was plenty of pasta for us.
Will I make it again--yes! You just can't go wrong with fresh tomatoes and basil.

Pasta Salad with a Story

My blog started out as a place to journal my favorite recipes--my kids were leaving home for missions, college and marriage. It wasn't long till they got hungry, it happens you know. So I would field  several cooking questions each week or day as needed. Now I was happy to do this, I love chatting with my kids as they turned into awesome adults. 

Along came my blog--a place to journal family favorite recipes and some new recipes along the way. I occasionally put in a few family photos because my kids and grand kids are just so darn cute.

Then I thought, as long as I'm writing why not tell a few stories along the way. Food stories, family stories etc. That's the fun thing about a blog--it's yours to do as you please.

So the Pasta Salad Story:

In 1970 a new store moved to the small town of Pleasant Grove, that of itself was big news. Story Pharmacy moved to Main Street just a few doors south of Rexall Drug (it had been the only drug store in Pleasant Grove for about 100 years).

Story Pharmacy was run by the pharmacist Mr. Story. Mrs. Story ran the soda fountain I loved the soda fountain, they made a mean 'wild hourse' drink. But my favorite item on the menu was the pasta salad. It was served to go in a small plastic cup, it came with a slice of buttered toast cut in triangles. I really don't know why one would serve toast with pasta salad--but they did.

One must understand that the only kind of pasta served at my house (remember there are 5 brothers) was drenched in red sauce and had plenty of meat balls along side. So to be able to buy a cup of delicious pasta salad full of crunchy veggies, small shrimp, certainly from a can and a light sauce was delightful. As soon as I could drive in 1971 I often visited Story Pharmacy, just for their pasta salad. That is one great memory.

So when Candise made a pasta salad for a family party, I ate some in a cup and was taken right back to Story's sitting on the orange upholstered stools wishing I had a triangle of toast!

 So please enjoy Pasta Salad with a Story--served with a toast triangle if desired.

16 ounces small pasta, small shells, ditalini

1/2 cup roasted red pepper,chopped

1/2 cup black olives, chopped

1/2 cup chopped sweet/spicy pickles I used Famous Dave's

1/2 cup chopped green onion--whites and greens

1/2 cup chopped celery

1/2 cup mayonnaise

1 tablespoon red wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 cup milk to thin dressing

pickle juice to thin and add flavor
Garnish with 1/2 cup chopped parsley

Cook pasta in boiling salted water till done--don't overcook. Rinse in cold water till pasta is cool. Add the chopped veggies. Make the sauce by mixing the mayo, vinegar, sugar, salt and pepper. Thin to pourable consistency by adding milk and pickle juice. Pour dressing over salad and stir. If more dressing is needed just take a couple of tablespoons of mayo and thin down with pickle juice. Stir all ingredients together. Chill.

Before serving add small cooked shrimp and diced tomatoes. This makes a big salad--plenty to share.

The Pampered Chef Chopper is made for salads like this. Sometime I like a fine dice--this salad isn't that time. Chop things, no need to clean the chopper between. The chopper makes this salad a quick meal. Quick is good.

This recipe was inspired by Pioneer Woman

Chicken and Spinach Farfalle

Who doesn't need a light, yummy meal in less than 30 minutes. We are all busy--but hungry for good food. This quick pasta fits the bill. I found the recipe in a proven cookbook. America's Best--The Best Simple Recipe. I made a few adjustments, I used less pasta and a little more cheese, it was delicious!

Chicken and Spinach Farflle

2 boneless skinless chicken breasts, cut crosswise into 1/4 inch thick pieces

Salt and pepper

2 tablespoons butter

2 minced garlic cloves

1/2 cup heavy whipping cream

2 teaspoon lemon zest

3 tablespoons lemon juice

8 ounces mini farfalle

1 6-ounce bag baby spinach

3/4 cup fresh grated Parmigino-Reggiano cheese

1/3 cup pine nuts, toasted

1.  Bring a large pot of water to boil. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon of butter in  large skillet over medium high heat. Cook half of the chicken until no longer pink, about 3 minutes. Transfer to a clean plate Repeat with the remaining chicken and butter.

2.  Add the garlic to the empty skillet and cook until fragrant, about 30 seconds. Stir in cream, lemon zest and lemon juice, simmer till slightly thick, about 5 minutes. Remove from heat and cover.

3.  Meanwhile add 1 tablespoon salt to boiling water. Add mini Farflle and cook till al dente. Drain pasta and reserve 1/2 cup cooking water, return to pot. Add sauce, spinach, cheese, pine nuts and cooked chicken--add reserved water if needed. Season with salt and pepper and serve.

Creamy Garlic Pasta

I will be the first to admit that side dishes are not my strong point. I have grand intentions of beautiful salads, fresh fruit in a beautiful display, even just steamed veggies. Some days we get there others are pretty poor.

 So I'm excited to tell you about this yummy noodle dish we made today. The entire dinner took only 30 minutes. First we cooked frozen Costco Chicken tenders sprinkled with Mrs. Dash Lemon Pepper Seasoning, this took about 15 minutes. The spinach steamed in a micro cooker for 2 minutes. The noodles were quick and perfect.

We will make this again often--maybe tomorrow, it was that good. We may add roasted summer squash, mushrooms, onion, pepper etc, add diced meat and it turns into a meal. Oh we do have plans for this dish.

This recipe came from the Cheese Pusher, we made it as written today but we do have plans!

Creamy Garlic Pasta

2 teaspoons olive oil

4 garlic gloves, pressed

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth

8 ounces thin spaghetti

1 cup grated Parmesan cheese

3/4 cup cream

2 Tablespoons chopped fresh flat leaf parsley

Heat olive oil and add garlic. Stir about a minute until fragrant. Add the butter, salt, pepper and chicken broth. Bring to boil and add spaghetti. Cook amount of time stated on package, ours cooked in about 5 minutes, stir often so it doesn't stick. Add Parmesan cheese and stir till all melted. Remove from heat and add cream, stir. Add parsley, stir and serve immediately. Enjoy! This is one yummy quick dish--trust me on this one.

Even the baby loved it.