5 Meals I've Made For Dinner Recently

Like many of you, I love searching the internet for weeknight dinner ideas. The dreaded "what's for dinner tonight" question can hit the moment we open our eyes, right? And if you have kids, they are definitely going to ask you that as soon as they get home from school. If I haven't figured out our dinner plan by then, I'm most likely going to grab a box of pancake mix and call it a day. 

Sometimes I do meal plan on Sundays and that makes a world of a difference for my week. But let's be real- I also kind of dread meal planning. Deciding what to eat in advance can feel like such a CHORE. I'm sure I'm not alone in this, so here are five meals that I've made recently that you can throw together fairly quickly on a weeknight. I've made each of these meals more than once in the last month. Hopefully one of them will be a guaranteed crowd pleaser in your home.

This baked ravioli from How Sweet Eats latest cookbook, Everyday Dinners, is SO good. It is an indulgent meal- not going to lie, but it is a meal that comes together SO fast. A bag of cheese ravioli, spinach, jarred pasta sauce, mozzarella (or burrata cheese) make up the components of this meal and I typically have all of those items on hand at all times. If you want to feel better about it, grab a bagged salad mix to serve alongside!

I love that you don't have to boil the pasta beforehand- it goes into the oven frozen. I've made this probably 3 times already and I've added ground italian sausage to it but I also like it as is, without any protein, which is how her recipe is originally written. I honestly could eat this once a week if I didn't care about the calories. 

See that one enchilada there without any cheese or sauce? That's for my son. :) Keep it plain please, mom. I've made many, many enchilada recipes and I love them all, but that's because I could eat Mexican food every day for the rest of my life and die happy.

For a weeknight, I like to reach for my Joanna Gaines cookbook, Magnolia Table, and make her Sour Cream Chicken Enchiladas. I do customize her recipe to whatever I have on hand. On the night I took this photo I had a jar of salsa verde to use up, so I used that to pour over the enchiladas. I like her version better though. She mixes up a tub of sour cream, a can of cream of chicken soup, and green enchilada sauce. I also love how quick it is to throw together. Buy a rotisserie chicken and shred it up to use in the filling.      

This is another recipe from How Sweet Eats, Crispy Orange Chicken. I just love her. I've read her blog for years and she is so creative in the kitchen. It's also from her cookbook, Everyday Dinners, so I don't have a link for the recipe as it's not on her blog. This was really good- bite sized oven baked crispy chicken with a homemade orange sauce.  

Pot roast! I don't make pot roast often since I don't gravitate towards meals with red meat (unless I'm at a steakhouse, then I'm getting a steak). Sometimes the mood strikes and on this particular Sunday I had everything for it. I also love using my dutch oven and love that this recipe using ONE pot. One pot meals are amazing! I don't use my dutch oven enough and would like to use it more, so if you have any recipes for it please send them my way! 

A friend sent me a screenshot of this recipe from the book The Weekday Vegetarians. It's a white bean bake with tomatoes, cheese, oregano, and a panko topping. It's another one pot, or one pan meal, since I made it using my cast iron skillet. This was very easy and delicious!

I hope one of these meals will make it to your table this week. Tell me what you've made recently, I'd love to hear!

Shrimp Carbonara

I've never had carbonara before. I'm not sure why, as it's pasta and I love pasta and I love bacon. I've probably eyed it on a restaurant menu before and ordered something else. Now I can't wait to try this on a night out. 

I have so many recipes that I rip out of magazines, pined on Pinterest, and dog-ear in books that this one fell through the way side many moons ago. I'm so happy I was finally able to try it a few weeks back, after searching through my cookbooks for menu planning ideas.

This was so good. And so easy! I was under the impression that carba was heavy and that it would be difficult to make at home. This wasn't at all what I expected. The entire plate came together in twenty minutes. I'm serious! It might be a tad heavy for some people, but I imagined this to have a goopy, slippery sauce. This wasn't like that at all. 

There's a bit of a kick from the red pepper flakes, a salty bite from the cheese and bacon, and there's something about it that makes it feel like a restaurant dish. It's so decadent! Make it for a date night at home and pour yourselves a glass of wine, toast some bread and light some candles. A fancy night in! 

In case you're wondering, Miss A did not have any of this. I'm still weary about giving her fish and seeing as there's raw egg yolks in the sauce I didn't want to give that to her either. She gobbled up her own pasta and shredded chicken happily. Next time we might try to wait until she's in bed to experience a true date night at home!

Servings: 4
adapted from Rachael Ray's 30 Minute Meals

1 lb angel hair pasta
1/2 lb cup raw shrimp, peeled and devined
1/4 cup extra virgin olive oil
6 slices of bacon, chopped
1/2 teaspoon red pepper flakes
4 garlic cloves, chopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated parmesan cheese
Salt and pepper
Parsley, to garnish

Fill a large pot with water and set to boil. When water comes to boil, add a generous amount of salt and the angel hair. Stir and cook until al dente, about 9-10 minutes. Stir occasionally.

Heat a large skillet over medium heat. Add the bacon and brown for 3-4 minutes. Add the red pepper flakes and garlic. Cook for 2-3 minutes more until fragrant, stirring so the garlic doesn't burn. Pour the white wine into the pan and scrap up all the pan drippings.

Beat the egg yolks and add one large ladleful of the pasta water. This tempers the eggs and prevents them from cooking when you add it to the pasta.

Remove the bacon mixture from the skillet and place in a small bowl. Add the shrimp to the pan, and season with salt and pepper. Add more olive oil if needed. Cook until shrimp is pink, turning once, about 2-3 minutes. Drain the pasta well and add it back to the pot. Pour the egg yolks and bacon mixture into the pot and toss rapidly to coat the pasta. Add the cheese, lots of pepper, and a little bit of salt. Continue to toss until the sauce has thickened, about 1-2 minutes. Garnish with parsley and extra cheese if desired.

Pumpkin, Sage, and Sausage Pasta

I'm writing this post late at night, with the baby and hubby asleep. The house is quiet. I have the TV on for background noise. A pumpkin caramel latte candle is burning. I'm tired, but it's a good kind of tired, after spending the weekend with good friends and eating good food. I'm trying to think of something witty or original to write about, but my mind is blank. I can only think about how much I loved this dish.

It was on our menu plan to try a few weeks back. We loved it so much that it was on our menu again the following week. It's the perfect meal to make as we transition into Fall and wait for the leaves to change. I have a feeling I'm going to be making this again and again, all season long. It's so easy, budget-friendly, kid-friendly (Miss A devoured it), and so stinking good.

I absolutely love the sauce. It's definitely what makes the dish and keeps you coming back for more. As it was cooking, it was so fragrant, my house already smelled like Fall. Pumpkin, heavy cream, cinnamon, and nutmeg bubble together and create this creamy, dreamy concoction. I can smell it just thinking about it!

Source: Rachael Ray
Servings: 4

1 pound penne
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound sweet Italian sausage
4 cloves garlic, chopped
1 medium onion, chopped
1 bay leaf, dried
1/2 teaspoon sage
1 cup dry white wine (or chicken stock)
1 cup chicken stock
1 cup puree pumpkin
1/2 cup heavy cream
1/8 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
Parmesan cheese for topping

Grab a sauce pan to boil water for pasta. Follow directions on the box for the pasta.

Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. When cooked, transfer th sausage to paper towel lined plate. Drain the fat from skillet and return pan to the stove. Add the remaining tablespoon oil, the garlic, and onion. Saute 3 to 5 minutes until the onions are soft and tender.

Add the bay leaf, dried sage, and wine (or chicken stock) to the pan. Whisk up any brown bits. Cook for about 3 minutes, until the wine is reduced by half. Add the stock and pumpkin. Cook until the sauce comes to a bubble. Return the sausage to pan and reduce heat, Stir in the heavy cream, cinnamon, and nutmeg. Season with salt and pepper, to taste. Simmer mixture for 5 to 10 minutes to thicken sauce.

Take the bay leaf out and add the pasta to the sauce. Toss over low heat for about a minute. Garnish the pasta with parmesan cheese. Serve immediately. 

Link up at Kitchenspiration. 

5 Back-to-School Weeknight Meals

It's back-to-school time and as a former teacher, I know how busy the first week is. Getting back into a routine after a lazy summer is not always an easy thing to do! I picked out a few of my favorite quick and easy meals for you to get back into the swing of things. 

1. Black Bean and Goat Cheese Quesadillas 

So simple. It really doesn't get any easier than this. Black beans, goat cheese, jalapeno peppers, and a red onion are all you need for these quesadillas. They would make for a great lunch too! 

2. Cheeseburger Mac and Cheese

I can assure you that this is definitely kid tested and kid approved. My daughter eats this up whenever I make it, which is great, since her tastes are constantly changing and evolving! She loves picking up the mini cheeseburgers and has tons of fun picking up pieces of pasta. All ages would love this and it makes for great leftovers!

3. Crispy Parmesan Sage Pork Chops

Another favorite in our house. Start them off on the stove and then transfer them to the oven to continue cooking. These pork chops have a crispy coating and I love the hint of sage and lemon. I've served them along side baked potatoes, green beans, and broccoli.

4. Crockpot Salsa Chicken

This has got to be my favorite crock pot recipe, hands down. I make it at least three times a month and it never fails to disappoint. You can get crazy and add all kinds of veggies on top- peppers, tomatoes, diced red onion, and black beans. 

5. Creamy Baked Ziti

I love baked ziti and this is my go-to recipe. I like to change it up often and use ground pork, Italian sausage, or ground beef. I also get crazy sometimes and make my own tomato sauce where I can hide veggies like zucchini and spinach. Serve along side a green side or garlic bread. Delicious!

Cheeseburger Mac and Cheese

It's another mac and cheese recipe! I'm all for trying out as many of these as I can. Who doesn't like whipping together a cheesy, tasty pasta dish that can feed a whole family and provide you with plenty of leftovers the next day? Easy peasy. If you have kids or you're a kid at heart yourself, you and them are bond to love this meal.

True to it's name, this really does taste like you're eating a cheeseburger. It must be the ketchup and mustard that's in the mini burgers.

The cheddar cheese sauce ties it all together. You can't have a burger without cheese. Not for me at least. I must have some cheese! Tomatoes, red onions, and pickles are all great additions to add once it pops out of the oven.

Source: Rachael Ray
Servings: 4

Ingredients
1 pound cavatappi pasta (I used penne)
1 pound ground sirloin
1 tablespoon (about a palmful) grill seasoning
1/4 cup ketchup
1/4 cup yellow mustard
3 tablespoons EVOO
2 tablespoons butter
1 medium red onion, chopped
Salt and ground black pepper
2 tablespoons flour
2 cups milk
1 1/4 cups grated yellow cheddar cheese, divided
1 1/4 cups grated Swiss cheese, divided
3 small tomatoes, seeded and chopped
1 deli-style pickle, chopped

Directions

Preheat oven to 400. Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.

In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.

While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.

Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.

If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

Creamy Baked Ziti

There's something comforting about digging into a a plateful of warm, cheesy pasta. We all love it, whether we'd like to admit it or not; pasta is a guilty pleasure. I, personally, can't get enough of it and if I could I'd eat it daily. If only the guilt that comes after didn't exist.

Baked ziti has always been a favorite of mine. I always have the ingredients on hand and whenever I'm in doubt of what to make for dinner, this is a great go-to meal.

It's an easy meal for a weeknight, perfect for busy families. You could even make it ahead of time and stick it in the fridge before it's time to bake it. I like to add sausage to mine, but you can also add ground beef. I also mix it up time to time by adding red or green bell peppers and cherry tomatoes. Using a jar of marinara sauce is best, although I have used a can of plain tomato sauce, simply adding some of my favorite seasonings to liven it up. You really can't go wrong!

Source: Kraft Foods

Ingredients 
4 cups penne pasta 
1 jar  (24 oz.) marinara sauce 
1 can  (14-1/2 oz.) diced tomatoes, undrained 
6 oz. cream cheese 
3/4 cup  sour cream 
1 pkg. shredded mozzarella cheese
1/3 cup parmesan cheese

 

Directions

Heat oven to 350. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
Bake 20 min. or until heated through.

Summer Garden Pasta

The summer months should be spent relaxing, reading, hanging by the pool, and taking long walks with an ice cream cone in hand. They shouldn't be about fancy dishes or long hours spent in the kitchen. Although, I will admit, I did roast a chicken the other day when it was 90 degrees out..what can I say, I suddenly have a lot of time on my hands (ie, school's out, I'm waiting for this baby to pop out, gotta keep myself busy somehow). 

Really though, I do find myself looking for easier meals to make in the summer: salads, quick pastas, new marinades for things to throw on the grill. I watched Ina Garten make this easy pasta dish one afternoon when I had no dinner plan in mind. I ran into the kitchen and gleefully cheered aloud that I had all necessary ingredients on hand. I added chicken to it as I need heavy amounts of protein lately (baby is HUNGRY) but it really isn't necessary. The flavors come together so well and if I could have a glass of wine, I totally would have with this!

Source: Foodnetwork

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Blackened Chicken Alfredo

It's that time again. Time to fire up those grills, drizzle on the olive oil, and sit outside on your patio. Summer has arrived, unofficially, and I've started to celebrate by doing everything previously mentioned and by making a batch of strawberry ice cream.

I love summer. Can't it stay forever? I love being able to throw on a dress, sandals, and walk right out of the house. No fuss. No sweaters, coats, or jackets to lug around. It's wonderful.

What else do I love about summer? Being able to sit outside with a book. Walk my dog around the neighborhood. Plant some flowers and hope they don't die (going on two weeks, yay potted plants!). Cute dresses. Cute shoes. The list can go on and on. And then there's the food.

I love grilling because:
1. No mess in the kitchen.
2. Almost everything comes out delicious.
3. Easy peasy meals.

While this recipe does require you to turn on the stove, it's well worth it. The chicken can easily be cooked inside, but grilling it is definitely the way to go. The first time we had this was in March, during that rare 80 degree week of glorious weather. It was devoured in minutes as we watched one of our 1213 DVR'd shows. It'll easily become a summer favorite.

Source: adapted from This Week for Dinner and Food.com

For the Chicken
2 boneless, skinless chicken breasts
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder

Pound the chicken thinly. Mix all of the spices together in a bowl. Season both sides of chicken with salt and pepper. Dip chicken in spice bowl and pat to coat both sides. Preheat grill to medium, or heat a non-stick skillet on medium and preheat oven to 350. If grilling, grill chicken for 5 minutes per side. If cooking indoors, place chicken in pan and brown both sides, 45-60 minutes per side. Transfer to oven and bake for 5-7 minutes. Slice chicken into strips.

For the Pasta Sauce
1 package of fettuccine or linguine
2 tablespoons butter
1 1/2 pints heavy cream
1/2 cup butter
3 tablespoons cream cheese
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
1 cup cherry tomatoes
3/4 cup frozen spinach
Zest of lemon

Cook pasta according to package directions. Place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream. Let simmer for 5 minutes, stirring frequently. Slowly stir in the parmesan cheese, about 1/4 cup at a time.Add salt and pepper if desired. Simmer for about 20 minutes on low heat, stirring frequently. The longer this simmer's the better. If sauce seems to be real thick then slowly stir in the rest of heavy cream. Toss pasta with sauce, cherry tomatoes, and spinach. Pile sliced chicken strips on top and sprinkle with parmesan cheese and zest of lemon. 

Mac n' Cheese Soup

I've had this recipe dog-eared for months. The photograph in the magazine, Cuisine at Home, is a cheese-lovers, i.e me, dream. Filled to the rim with noddles in a cheddar bath and topped with crumbled bleu cheese (I can't have any bleu cheese right now, so sad). I die. If only I could make my bowl of soup look that good.

It's good enough though, right? I love that it has some crunch to it with bites of celery (also making it "healthy") and that it is super easy to make. Have it for lunch or dinner. With a grilled cheese on the side? Or would that be too much?

I'd love to experiment with different kinds of cheeses in the near future. The recipe calls for sharp cheddar, which is perfect, and fitting. How fun would it be to mix it up though and use different flavors? Let me know what you come up with.

Source: Cuisine at Home
Servings: 7 cups

1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup minced celery
2 tbsp unsalted butter
1/3 cup all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 tsp dry mustard
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper (I used regular pepper)
2 cups whole milk
4 cups shredded sharp cheddar
1 tbsp fresh lemon juice
Salt to taste
1/4 cup crumbled bleu cheese (optional)
2 tbsp. minced fresh chives

Cook macaroni in large pot of salted water according to package direction; drain and set aside.

Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk and warm through. Do not let boil or base may become grainy.

Add cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat.

Combine bleu cheese and chives in a small bowl. Garnish each serving with bleu cheese mixture. 

What soups are you loving lately?

Shrimp Fettuccine Alfredo

Do you like shrimp?

I do! I'm in love with the bang bang shrimp tacos at Bonefish Grill. If I knew how to make those tacos, we'd have that once a week! But I'm still very fishy (pun intended!) about fish. I stick to the same cooking method for salmon and for shrimp (the only two seafoods (is that a word)? I make at home). I still have lots to learn about fish and I definitely have room for improvement.

Despite my lack of fishy skills, I do know how to throw shrimp into pasta. This was really good, easy, and quick to put together on a weeknight. Dinner ready in 20 minutes? I'll take it. You might prefer using heavy cream instead of half and half, I bet it would add richness as the half and half just isn't the same. I also think more cheese is necessary, or adding a second cheese might do the trick. It was a Cooking Light recipe after all, so if you're trying to eat healthier after Thanksgiving and before the holiday baking begins, it's a good way to satisfy a pasta craving!

Source: Cooking Light
Serves: 3-4

1 pound fettuccine
1 pound peeled and deveined medium shrimp
2 garlic cloves, minced
2 teaspoons olive oil
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 tablespoons 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

How do you like to make shrimp?

Autumn Mac and Cheese

I think it's finally caught up to me.

All this cheesy, gooey pasta, chocolate chip waffles, banana bread, cookies, and brownies I've been consuming since starting my blog has taken residence... around my belly. It's time for an intervention! And when I say intervention I mean swapping out a few things here and there- egg beaters for egg wash, low fat milk, yogurt or applesauce in baking, and lots and lots of veggies. Hence why I decided this decant pasta dish was just the ticket to start off my "diet-" it's got butternut squash (swoon), brussel sprouts, and apple! I thought the whole combination sounded weird but I was willing to experiment. Especially since I had never had butternut squash before. Craziness. I know.

I'm also sorry to say this is the only decent shot I managed to take. Now that it's getting darker earlier and earlier, my photos are coming out blurry. Lame. Oh well! Rest assured, this is delicious, nutritious, and what Fall is all about.

Source: How Sweet Eats
Servings: 4

1 pound whole wheat pasta 
1/2 small butternut squash, peeled and chopped into small cubes
1 large apple, peeled and chopped
1/2 sweet onion, chopped
1 cup brussels sprouts, chopped
2 tablespoons olive oil
1/2 teaspoon nutmeg
1 tablespoon butter
1 tablespoon flour
1 1/2 cup low fat milk
8 ounces cheese, grated (I used cheddar and pecorino)
2 tablespoons panko bread crumbs

Preheat oven to 400 degrees.Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg. Roast for 25 minutes, flipping once.

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Set aside squash/apples and sprouts/onion mixture. If pasta is cooked, set it aside as well. Reduce oven heat to 350.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese as well. I find that adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over.
Spray a large casserole dish with non-stick spray. Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined. Top with panko and another sprinkling of parmesan. Bake for 25-30 minutes.

How do you try to eat healthy?

Baked Penne with Chicken and Sun-Dried Tomatoes

Ever have one of those weeks where you feel so behind no matter how much you try to catch up? Yeah, I'm having one of those weeks. I feel behind with my blogging, with my TV shows (you all know I'm a TV junkie), with reading (I haven't read a new book since school started), with my family, and with my hubby. It doesn't help that he has a new crazy schedule- working every day all day, with only one day off, if he's lucky. The life of a medical student. Sucks.

Moving on!

It's all good. Really. As long as I keep eating pasta, things will come together on their own. Right? Right. I thought so.

If there's one thing you can count on on my blog, it's pasta. I hope you never get sick of it. If you do, go check out these cookies, I guarantee you won't get sick of those. I can't get enough of them.

I found this pasta dish on another fellow blog. Her pictures were fabulous so I knew I had to make it. I'll be honest though; I wasn't all that impressed- at first. It was good, pretty tasty (it is pasta with lots of cheese, duh), but I wasn't blown away until I had the leftovers for lunch the next day. I don't know what happened in my fridge overnight but it was so good. Make it, save it, and devour it. I heard it freezes well too, so make extra for a night when you don't feel like cooking!

Source: adapted from Short Stop
Servings: 3-4

3 tablespoons butter
1/2 box of penne pasta
1 tablespoon olive oil
2 boneless, skinless chicken breast halves
salt
pepper
2 heaping tablespoons flour
2 garlic cloves, minced
1 cup whole milk
5 ounces baby bella mushrooms, trimmed and thinly sliced
1 jar oil-packed sun-dried tomatoes, drained and thinly sliced
1 cup shredded Monterey Jack cheese
1/3 cup white wine (more to taste)
1/2 cup finely grated Parmesan, plus more for sprinkling

Preheat oven to 400. Spray a 13X9 baking dish with cooking spray.

In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a Dutch oven or heavy pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and sun-dried tomatoes; cook 1 minute. Turn off heat, gradually stir in Monterey Jack cheese and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Stir in white wine. Pour into baking dish and sprinkle with leftover Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Are you a TV junkie? What are you watching?

Hungarian Paprika Chicken

Recently, I picked up Eva Longoria's new cookbook. I bought it during the second wave of Borders closing sales for a great price. I love Eva's character on Desperate Housewives and found it ironic that in real life Eva actually loves to cook. 

Her cookbook is beautifully done with pictures of her food jumping off the pages. Most of her book is devoted to Spanish food, but there are many simple dishes too, like ants on a log, a cannellini bean dip, crock-pot ropa vieja, and garlic mashed potatoes.

At this point you must be wondering if I'm getting paid for this post. Ha! Nope. I just like buying and reviewing cookbooks- with you. Who else am I going to share this stuff with? Besides the hubby. But he just wants to eat the dish, not talk about it!

There are still a ton of recipes I want to try from her book. This was one of the first I tried, after reading her description- it's even better after a day or two, and the recipe card was given to her from a friend, written in Hungarian. How cool is that?

I apologize for the crappy pictures- this was taken during the week of no sun early September. And it doesn't actually look all that pretty...but it is really good. I would suggest adding some more spices, maybe some cumin, chili powder, or thyme. It was a little bland when I first tasted it, but with the addition of some spices it's a great warm-you-up meal. 

Source: Eva's Kitchen by Eva Longoria
Serves: 8 to 10

2 tablespoons olive oil
2 yellow onions, chopped
3 pounds boneless, skinless chicken thighs, cut into bite-size cubes
3 tablespoons sweet paprika
1 teaspoon kosher salt
4 bell peppers, preferable 1 each. green, red, yellow and orange, cored and chopped
3 tomatoes, chopped
1 pound egg noodles
1 to 2 tablespoons unsalted butter
16 ounces sour cream
¼ cup all-purpose flour, or as needed

In a Dutch oven or other large pot, heat the oil over medium heat. Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes. Increase the heat to medium-high and add the chicken. Cook until slightly browned, 8 to 10 minutes.

Add the paprika, salt, and pepper and stir to coat the meat. Stir in the peppers and tomatoes. Bring to a simmer. Cover and simmer until the chicken is tender, stirring occasionally, about 20 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.

Meanwhile, bring a large pot of salted water to boil. Add the egg noddles and cook according to package directions. Drain thoroughly, return to the pot or a bowl, and toss with the butter. Put aside and keep warm.

In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour). Stir this mixture into the simmering stew, one large spoonful at a time. Bring it all just to a boil and simmer for 5 minutes. Serve hot over the buttered noddles.

Have you purchased any cookbooks lately?

What are some of your favorite cookbooks?

Tuscan Pasta with Basil Cream Sauce

When I saw Kelly share this on The Food Mentalist, I knew I had to make it.

For one, I'm never one to turn down a new pasta dish.

For two, I've never cooked with sun-dried tomatoes. For three, this looked so good.

So, why haven't I ever cooked with sun-dried tomatoes? I'm not sure! I've had them in dishes ordered at restaurants, yes, but their flavor and texture never stood out for me. Probably because there were so few of them in the dishes I seemed to order. I didn't see what all the fuss was about. Well. Now I do! Being as this recipe calls for 6 ounces of sundried tomatoes (I bought a jar of julienned tomatoes), I was finally able to enjoy them.

The sauce smelled heavenly as it was bubbling on the stove. You probably already have most of the ingredients on hand: milk, chicken stock, flour, salt, pepper, garlic, cheese, and sun-dried tomatoes (the only thing I didn't have in the pantry). I didn't make many changes, except for halving it for just the hubbs and I. I also didn't use skim milk as I don't purchase it so I used reduced fat. Lastly, I had a can of petite diced tomatoes on hand, so I used that instead of fresh. The whole dish is so easy and quick, perfect for a night when you're too tired to cook or are short on time.  

Source: Eat Yourself Skinny, featured on The Food Mentalist

Servings: 2

1 (20 oz) package refrigerated four-cheese ravioli

 1 Tbsp. extra virgin olive oil

4 cloves of garlic, minced

2 cups of skim milk

1 cup of chicken broth

4 Tbsp all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 cup (6 oz) chopped or julienned sun-dried tomatoes in oil, drained

1/2 cup grated low-fat Parmesan cheese

2 Tbsp white wine

2 medium-size fresh tomatoes, chopped OR 1 (14.5 oz) can petite diced tomatoes, full drained

1/2 cup chopped fresh basil

Prepare ravioli according to package directions.  In a medium saucepan, heat olive oil over medium heat.  Add garlic and sauté until golden brown.  

In a small saucepan, stir together milk, chicken broth, 3 Tbsp flour (save 1 Tbsp of flour for later), salt and pepper over low heat until smooth and thick.  Stir into garlic and add sun-dried tomatoes.  Continue to cook over medium-low heat, stirring frequently, until the sauce is thick.  Add the Tbsp of flour (for additional thickness) and stir in with Parmesan cheese.

Allow sauce to thicken up a bit then stir in wine, chopped tomatoes and 1/2 cup chopped basil.  Cook over medium-low heat 5 minutes or until thoroughly heated.  Toss with ravioli and garnish with Parmesan cheese and chopped basil.


I'm back to work and looking for more easy, quick meals. What do you like to cook when you're short on time?

Summer Veggie Pasta

I feel like I did a lot this summer.

I ate lots of veggies. More than the ones I usually eat. I grilled many of our meals. I made lots of ice cream. I made bread and a few other homemade (tomato sauce) goodies (pop tarts). I also found new blogs to love, increased blog traffic, and gained new readers (hello new friends!!).

As for things accomplished that aren't food/blog related... I read some new books (although there is always so much to read and I always feel behind), entertained my lovely, beautiful family members, completed a few home projects, turned another year older, spent lots of quality time with the hubby, and celebrated events with friends.   

The only thing I didn't accomplish... write a best selling novel. Oh well.

There's always next summer.

This pasta dish is very light and truly brings together the flavors of summer. I paired it with a side salad and toasted bread. The tang of the goat cheese was my favorite part about this dish. 

Source: inspired by one I found here.

Servings: 2
1/4 cup olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 zucchini, sliced
1/2 cup cherry tomatoes, halved
1 tablespoon flat leaf parsley (if using fresh, 1/4 cup)
1 tablespoon basil (if using fresh, 1/4 cup)
3 ounces mild goat cheese, crumbled
salt and pepper
1 cup rigatoni whole wheat pasta
 
Heat a skillet over medium low heat. Pour tablespoon of olive oil. Add minced garlic once oil is hot. Stir continuously, making sure garlic does not burn. Remove garlic from skillet once it has turned golden brown into a small bowl.

Start pasta water to boil in a medium saucepan. Add more olive oil if needed and added chopped pepper. Cook 3-4 minutes then add zucchini. Add pasta to your saucepan if boiling, season with salt. 

When the peppers and zucchini are cooked to your liking (soft, tender), add cherry tomatoes, parsley, basil, and goat cheese. Heat until tomatoes release their juices and cheese has melted. Drain pasta and place in serving bowl. Combine veggie mixture and garlic with the cooked pasta. Toss, season with salt and pepper, add more goat cheese and olive oil if desired.  

What did you accomplish this summer?

Cheesy Parmesan Orzo

We all know about my love affair with cheese.

I'm a sprinkle cheese on top of everything girl. My favorite snack as a kid was cheese balls. I'd pop them in my mouth and suck the horrible imitation cheese powder right off of 'em. The ones in the blue can that I haven't seen since 1997. I also loved Cheetos and their commercials with the dancing orange cat. Whatever happened to those... And of course, you can't forget about the infamous blue box of Kraft Mac and Cheese.

Bejesus, what my parents fed me.

Now, as a sophisticated adult, my snack of choice is cheese and crackers. Sophisticated cheeses and crackers. Feta. Goat cheese drizzled with honey. Gorgonzola. Multigrain crackers. Whole wheat crackers. Buttery garlic crackers. I have cheese every time I have grapes. Cheese is always on top of a salad. Cheese finds it's way into quinoa, rice, and pasta.

There's no question that this orzo and I were meant to be. 

It's not rice, as the hubby insists. It's pasta that looks like rice. If you've got a rice lover in the family who isn't so keen on pasta (how is that possible?) this should do the trick. Eat it while it's still piping hot- ooey, gooey, and buttery...

Cheese lovers unite!

Source: Stephanie Cooks

1 cup orzo
1 tbsp. butter
1 14 oz. can chicken broth, garlic and herb broth preferred (I used plain and added garlic powder)
1/2-1 tsp garlic powder, depending on taste (not needed if using the garlic and herb broth, only for plain broth)
Salt
Pepper
Parsley
1/2-1 cup freshly grated parmesan cheese

In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo. Pour in the can of broth (add the garlic powder if needed). Heat over low heat, stirring regularly, until all is absorbed. Make sure to keep the heat low or it will absorb too quickly and not be cooked (I had this problem the first time). Stir in the cheese until melted. Season with salt and pepper to taste. Sprinkle parsley over top if desired (it's pretty).

Are you a cheese lover or hater? How do you incorporate cheese into your life?

Bacon, Ranch, and Chicken Mac and Cheese

There is something to be said about gooey, cheesy pasta.

 Cauliflower Mac and Cheese

It is my favorite guilty pleasure.

 Grilled Chicken, Bacon Mac and Cheese

Or, at least, one of them...

 Mushroom Mac and Cheese

I'm not ashamed to admit it- I'm obsessed with that show Switched at Birth on ABC Family. 
 

I also used to be obsessed with Passions. Best soap opera ever. I loved Theresa.

Shrimp, Feta Mac and Cheese

And then of course there's Gilmore Girls, Gossip Girls (although this past season was disappointing) Dawson's Creek, The Vampire Diaries...the CW never fails to disappoint. I'm a TV junkie.

Today I'm sharing a new gooey ooey cheesy pasta with you to guiltily indulge yourself in. There is also bacon involved. Chicken for protein (that you fry in bacon grease..oops), and if you use whole wheat pasta, it's not so bad.

Everything in moderation, right?

Right. 

But I'm not gonna stop watching my shows. <3

Source: Cooking Light
 

8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk (I used reduced fat)
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (I used cheddar)
1/2 teaspoon onion powder (I didn't have any on hand so I chopped up a small shallot)
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill (omitted)
1/8 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese (I used cheddar) 

Cook pasta according to package directions, omitting salt and fat; drain. 

 

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

 

Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

 

Preheat broiler. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Homemade Tomato Sauce

The hubbs and I are not huge tomato sauce fans. We're white sauce, or bechamel people. However, I do like to make spaghetti and meatballs on occasion. If I've got the craving for it. Usually I'll buy a can of plain tomato sauce and add my own herbs and spices to it. This time I was in the mood for something a little different. 

And I have to say...this sauce was the bomb. Haha. I don't know where that came from.

It's sweet, has a little bit of chunk to it (depending upon your chopping skills, you can determine whether you want it smooth or chunky), and is by far the best tomato sauce I've ever had.

It does take a while to cook. Be sure to read through the recipe- a total of about an hour and 20 minutes. When my sauce had about 20 minutes to go, I put the meatballs in the oven and started to boil the water for my spaghetti. Also, be sure to keep the heat on low while it's simmering, or you'll have a pretty messy red splattered kitchen... I speak from experience. :)

Source: Everyday Italian by Giada De Laurentiis

1/2 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped (omitted)
2 carrots, peeled and finely chopped (omitted)
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 (32 oz) cans of crushed tomatoes
2 dried bay leaves

In a large pot, heat the oil over medium-high. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until the veggies are soft, about 10 minutes. Add the tomatoes and bay leaves and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard bay leaves. Season the sauce with more salt and pepper to taste (I also added oregano, garlic powder, and basil at this point). This sauce can be also be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

I'm getting a kick out of all this homemade stuff. It's fun.

Cauliflower Mac and Cheese

I meant to post this along with my string of 4th of July specials, but it's still summer and you're still grilling, right? I haven't gotten tried of it yet.

So what have I got for you? When I made this barbecue chicken, I wanted something cheesy to go with it. And we also had to have some kind of veggie thrown in...

..cauliflower it was. I'm usually not a fan. Are you? I don't ever have it in the house but earlier that week I was hanging out in the frozen veggie aisle and saw a big bag of the stuff. I thought, why not, let's try this thing. Now that bag is taking up room in my freezer. What should I do with it?

This mac and cheese would pair wonderfully with grilled chicken, steak, or burgers. Although, be mindful of the fact that you've got something outside grilling and something inside cooking. I'm still getting a hang of watching both at the same time. Usually the hubbs helps out when we've got something on the grill and that definitely makes it easier. I still run back and forth. I don't want to miss out on the action.

Source: Rachael Ray

Salt
1 pound short cut pasta (I used whole wheat rigatoni)
1 tablespoon extra virgin olive oil

1 large head cauliflower (I used frozen cauliflower)
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided (I used yellow cheddar)
1 cup Gruyère cheese, divided (omitted)
1 cup shredded Parmigiano Reggiano cheese, divided
1 small bundle watercress, washed and chopped

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.

While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.

Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.

To bake, pre-heat the oven to 400°F. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.