Tag: Pasta Dishes

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Creamy Chicken Florentine Bake

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Another recipe I found when trying to consolidate magazines. Yes, I do use recipes sometimes that are not from Paula Deen, but I don’t think I have ever made any of her recipes that just didn’t “hit it out of the ballpark.” So once again, thank Paula for just a good comfort food recipe.

1 1/2 cups whole milk

1 cup half & half

1 1/2 cups mozzarella cheese

1/2 pound zeta pasta, cooked according to directions on package

2 cups fresh baby spinach

1 rotisserie chicken, meat shredded, skin and bones discarded

1 (14 oz) can quartered artichoke hearts, drained

2 cups cherry tomatoes, halved

3 cloves garlic, minced

1/2 teas salt

1 cup shredded Parmesan cheese

Preheat oven to 400. Spray a deep 13×9 (well, it just so happens that I have a deep 9×13 baking pan from Paula Deen bakeware that I use constantly) with cooking spray.

In a large saucepan, bring milk and half & half to a boil over medium heat; cook, stirring occasionally for 5 minutes. Stir in mozzarella until melted and sauce has thickened slightly. Stir in cooked pasta and spinach.

In a large bowl, stir together pasta mixture, chicken , artichokes, tomatoes, garlic and salt until well blended. (I will also add about 1/2 teas fresh ground pepper). Pour into prepared pan and cover with foil.

Bake until hot and hubby, about 20 minutes. Uncover and sprinkle with Parmesan. Bake until cheese is melted, about 10 minutes. Let stand for 10 minutes before serving with garlic bread and fresh salad.

Daily Thoughts · Salads · Starches · Uncategorized

Pasta Salad

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Today I was going to post the Spanish Rice I made for dinner night before last, but first I wanted to post this really easy and yummy pasta salad. Isn’t it hard to think of new lunch items to make after 4 months of trying to stay home and thus, the 21 meals a week are getting a little more creative of, “what foods left over in the fridge can we put together that will keep us from having to go out into the virus laden world?” Well, ladies and gentlemen, is a really good lunch treat that took me all of 10 minutes to put together (why am I in a hurry when I have no where to go right now) and tastes so good.

Because I didn’t have any cutesy shaped pasta right now, I just remembered eating a spaghetti salad at a steak house in West Texas one year so I used the spaghetti in the pantry. Because back in March when we were hoarding any pasta, toilet paper and canned anything we could get our hands on, I have boxes of pasta just sitting here waiting to be used.

Well, here are the simple instructions:

Boil as much spaghetti as you like. I used enough to make about 4 cups of pasta salad. (now you can go figure out how much raw pasta that is because I forget to measure it)
I add some chicken bouillon to the water when boiling pasta because it gives it a little more flavor so I don’t have to add as much oil or butter.
When pasta is done, drain and allow to cool for about 15 minutes. Place drained pasta in large mixing bowl and add enough Italian Salad Dressing as you like. I was so excited because I had splurged one day at the store and bought Olive Garden Salad Dressing so I used what I had left of that. Sprinkle in some Parmesan cheese (but be sure pasta is cooled enough so the cheese doesn’t melt on the pasta.
Next cut up the proscuito/cheese roll that you buy in the refrigerated deli department. I used 4 rolls of them. Open a jar of chopped green olives and spoon about 2 tables into the pasta. Next cut up about 6-7 marinated artichoke hearts into the pasta. I also added about 1 tables of the marinade from the artichokes. If you like more cheese add about 1 cup of shredded mozzarella cheese to the pasta before serving!
Cut up green onions or 1/4 cup purple onion and add to the mix. Sprinkle Italian Seasoning, garlic powder and pepper to the pasta and mix well.

Place covered bowl of pasta in the fridge and let chill for about 2 hours before serving. This will be our lunch today along with Peanut M&M’s for dessert. I wasn’t kidding when I said I need to go to the store.

Daily Thoughts · Salads · Starches · Uncategorized

Zipppity Do Da Pasta Salad

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Since I am in a most supercalifragilistic kind of mood today, I have that old song, “Zippity Do Da” going over and over in my mind today. Just coming home from Phoenix where I went to visit our daughter and family for a few days. Then last night returning home to Randy taking me out for Mexican food, how can I not be in a great mood?

This morning, I was to meet a new friend for coffee at 9. Because it was my first morning back in town, I began to think, “why did I accept this invite, when I wish I had made it for another day and could just stay home and bake.” But after meeting with her, well, all I can say is that I met a kindred spirit and it just made my day. Felt like I could have sat and talked to her for hours. Isn’t it always like that? When we least expect it, God puts someone in our lives that seems like such a gift. Was so thankful I kept the appointment. We began to share some of the things in our lives that have led up this point and it was apparent that we have so much in common. AND…….we both love white bakery cake!

But back to the pasta salad. As I sat there and began to tell her about the blog, I remembered that I had never posted the pasta salad that many have requested the recipe. So here it is….trust me on this one. It is just so simple, yet it is so so different from most pasta salads and everyone who tried it loved it. So get those salad forks ready and get ready to put this recipe on your “favorite recipe lists for bridal luncheons, Mother’s Day luncheons, and any Spring or Summer day you want something wonderful to eat besides chicken salad.”

Ingredients

1 bag or box of bow tie pasta

1/2 purple onion finely diced

one small jar of chopped pimentos, drained

1 cup finely grated parmesan or mozzarella cheese, (or a combo of both which is what I did)

1 8 or 12 oz jar of olive tapenade. (One jar I bought was 8 oz and another was 12 oz, but because I was making salad for 25, I used 3 jars and 3 boxes of pasta)

1 bottle of Kraft Roasted Red Pepper dressing

*opt if you want to add some cut up pepperoni or dry salami, it goes well with this recipe also, just add the amount you desire to the pasta once you have added rest of ingredients.

Directions

Cook pasta according to directions on box. Drain and cool.

Add all ingredients except the dressing and stir. Add salt and pepper to your liking.

Depending on what brand of olive tapenade you use, will depend on how much of the dressing you will need. If the brand you use has quite a bit of the olive oil in it, you might want to drain some of the olive oil off so that you would need more of the roasted bell pepper dressing.

After you have added the ingredients you want in the pasta, add enough of the dressing to make it moist.  Keep covered in fridge. Right before serving, you might want to add a little more dressing if it has soaked in too much into the pasta. Sprinkle some extra grated cheese on top and serve.

Daily Thoughts · Starches · Uncategorized · Vegetables

Lemon-Green Bean Pasta

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This week I saw this recipe on FB and decided that I had to try it. We cooked it Friday evening and it was delicious. No meet, yet, it was so good that we didn’t even miss the meatballs! Quick and easy, you might even have everything in the house that is needed to make it. We have decided next time to add some fresh spinach along with the green beans but you will love this wonderful meatless Italian dish.

1 box angel hair or spaghetti
Salt & Pepper to taste
2 tables olive oil
1/3 cup finely chopped purple onion
5 tables unsalted butter
4 teas lemon zest
5 cloves garlic, minced
1 teas Italian Seasoning
1/2 teas crushed red pepper
2 cups fresh green beans (I bought the bag of fresh green beans that you can cook in microwave in the bag and cooked them for 3 min in microwave before adding to the skillet.
1/3 cup grated Parmesan
2 teas lemon juice

Cook pasta according to directions on box, set aside saving about 1/2 cup pasta water.
Add olive oil and butter to skillet and stir until butter is melted. Saute onion, garlic and green beans in the oil/butter mixture until onion is clear. Add salt and pepper to your liking. Add the crushed red pepper and Italian seasoning and cook until green beans are tender (remember I cooked them first in the microwave to save on time). When these vegetables are done, add the pasta to the green bean mixture along with the pasta water, lemon juice and zest to mixture. Add the Parmesan cheese to the mixture before serving. Serve with garlic bread and Tomato-Mozzarella salad!

Casseroles · Chicken · Daily Thoughts · Holiday Fare · Meats · Starches · Uncategorized

Mushroom Chicken With Asparagus

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This evening I was wanting to make something that I had never made before. We ended up with this really great Italian dinner. Even Peter Pumpkin sat there saying, “this is really good and I even like the asparagus”. Will wonders never cease. He is not a huge fan of mushrooms or asparagus and so for him to ask for seconds made me so proud. It was so easy and actually a great dish for serving company during the holidays. Plus…it was pretty. A dear friend of mine, Reny gave me this dish years ago and it is still one of my favorites to serve Italian food.

Ingredients:
2 tables unsalted butter
1 tables olive oil
2 chicken breast, chopped into 1″ pieces
1/2 chopped sweet white onion, diced
8 oz fresh mushrooms
1 bunch of fresh asparagus (about 10-12), trimming and using just the tips.
2 cloves garlic or 1 teas garlic powder
1-2 cups bottled Alfredo Sauce (I used Classico Extra Creamy Alfredo)
1 cup pasta water
salt and pepper to taste.

3 cups cooked spaghetti (I used angel hair pasta)
1/2 cup fresh parmesan cheese, shredded
Fresh chopped parsley (opt)

Heat oil and butter in a large skillet. Add chopped onion and raw chicken pieces and fry until chicken is almost done. Add the cleaned mushrooms to skillet along with the asparagus tips. Add garlic and salt and pepper to mixture. Stir, cooking over medium heat until chicken is well cooked and mushrooms, onions and asparagus is beginning to get tender. Add the Alfredo sauce. Turn down heat to low and continue to cook while you cook the pasta. When pasta is done, and before draining, add 1 cup of the pasta water to the chicken mixture. Lightly grease a a baking dish with oil or butter. Place the cooked pasta in the baking dish and pour the chicken Alfredo mixture over the pasta. Sprinkle the parmesan cheese over the mixture and bake in preheated 350 oven for about 10-15 minutes or until cheese is melted and sauce is beginning to bubble. Serve with garlic bread and salad.

Chicken · Daily Thoughts · Meats · Starches · Uncategorized

Cast Iron Chicken Piccata

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Isn’t this time of year so awesome when we sit and go through old magazines because well, its just one of those things that Fall gets us in the mood to do. Look through recipes to see what we want to make for friends/family. This is one of those foods that I tend to order quite a lot when we are out eating Italian. When I saw this it showed me how easy it is to make and now I don’t need to wait until I am at Vito’s or Maggianos to have chicken piccata.

Taken from Southern Living magazine April 2016 (yes, I tend to hoard my SL magazines and don’t throw them away until Mr. We Don’t Have Room For ALL These Magazines, makes me get rid of them)

4 (5-6 oz) chicken cutlets
1/2 cup (2 oz) flour
1 1/2 teas kosher salt
1/4 teas black pepper
1 large egg white, lightly beaten
6 tables salted butter, divided
2 tables olive oil, divided
1 cup chicken broth
1/4 cup fresh lemon juice
2 tables brined capers, drained and rinsed
1/3 cup chopped fresh flat leaf parsley
Hot cooked pasta

Place each chicken cutlet between two sheets of heavy duty plastic wrap and flatten to 1/4″ thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt and pepper. Dip each cutlet in egg white and dredge in flour mixture.
Melt 2 tables butter with 1 tables olive oil in a large cast iron skillet over medium high heat. Add 2 cutlets, and cook until golden brown, 2-3 min on each side. Transfer to a plate. Wipe skillet clean and repeat process with 2 tables butter and 1 tables olive oil and remaining 2 cutlets. Discard drippings; but do not wipe skillet clean.
Add broth, lemon juice and capers to skillet. Bring to a boil over high heat, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium and simmer, whisking occasionally for 5 minutes. Whisk in remaining 2 tablespoons butter and parsley. Spoon sauce over chicken and serve over pasta.

Daily Thoughts · Starches · Uncategorized

Fettuccine Alfredo With Asparagus

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This has been such a great week. Not only did I find a great new series on Netflix called The Paradise about a turn of the century shopping store, we have had so much rain. Rain always makes me want to live in the kitchen because of the coolness in the air and the black clouds which (apparently I must be half witch because I love dark clouds and rain) always brings out my baking mood. Because we are going to the evening church service instead of our normal “get up and git to church” routine, we were able to make taquitos for breakfast and homemade cinnamon rolls, which just came out of the oven. We have a friend going with us to church and back here for dinner tonight, so of course, there is now a pork roast in the crockpot.

Sundays are the perfect day for baking, before or after going to worship. When I saw this recipe in an old Southern Living magazine, I realized that the only thing that needed to be purchased before making it was the asparagus. So this will be our new recipe for this week. I’m trying to decide if I will post the recipe for the cinnamon rolls and the pork roast. If I can stay out of the kitchen long enough to blog, I will post pictures of the rolls and the roast and will probably post the recipes. In the meantime, as you begin to think and plan this weeks menu, put this recipe on your list. You will be glad you did.

8 oz uncooked fettuccine
1 tsp olive oil
1 lb fresh asparagus spears, trimmed and cut into 2″ pieces
3/4 teas kosher salt, divided
1/2 teas ground black pepper, divided
1 teas lemon zest
2 teas fresh lemon juice
1 tables butter
1 tables vodka or water
4 garlic cloves, minced
2 oz cream cheese
1/4 cup milk (I use half & half)
6 tables grated Parmesan cheese
1 tables chopped fresh chives

Cook pasta according to package directions. Drain in a colander over a large bowl. Reserve 1/4 cup cooking water.
Heat a large skillet over medium high heat. Add oil, swirl to coat. Add asparagus,1/4 teas salt and 1/4 teas of the pepper. Sauce until tender crips, about 6 minutes. Remove from heat. Add lemon zest and juice; toss. Keep warm.

Melt butter in a medium saucepan over medium. Add vodka (or water) and garlic. Cook 1 minute. Add team cheese, stirring until smooth. Stir in milk, Parmesan cheese and remaining 1/2 teas salt and 1/4 teas pepper. Stir in reserved cooking water pasta and asparagus. Toss. Sprinkle with chives

Casseroles · Chicken · Daily Thoughts · Meats · Starches · Uncategorized

Creamy Chicken Alfredo Casserole

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I am ready to get back in the kitchen and begin posting again. This summer we have been gone for over a month to California and Texas, where we experienced the birth of a precious new grandson, Collin Howard. New birth seems to bring on a sense of hope and realizing the many blessings which are given to us. It has been a struggle, for some reason, this summer to get in the mood to not only cook, but to post recipes. Maybe because I still prefer to bake desserts instead of meals. But, this is the new me….after watching Food Channel, Triple D and now, I’ll Have What Phil is Having (on PBS), food has again drawn my attention to trying new recipes. When I received my new Paula Deen magazine last month, I began to look through all my old PD magazines and found this one, which I had every intention of trying when I saw it, but it got pushed to the background behind settling for burgers & fries and pizza. So, here we go and I think you are going to like this one, ALOT! Thanks Paula for always drawing me back into Cookingville! You truly do inspire me beyond cookies, cakes and pies.

1 (6 oz) pkg fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1/4 cup chicken broth
12 oz uncooked penne pasta, cooked according to directions
2 1/2 cups choppe rotisserie chicken
4 oz pre-shredded mozzarella cheese (about 1 cup)
2 tables thinly sliced fresh basil
1/4 teas paprika

Preheat oven to 375. Toss together spinach and pesto in a medium bowl.
Stir together Alfredo sauce and chicken broth in another bowl. Spread 1/3 of Alfredo mixture (about 1/2 cup) into a lightly greased 11×7″ baking dish. Top with half of spinach mixture.
Stir together cooked pasta, chicken and remaining Alfredo mixture, spoon, half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.

Bake in preheated oven for 30 min.
Remove from oven and sprinkle with cheese.
Return to oven and bake until hot and bubbly; about 5 min. Top with basil and paprika.

Serves 4

Meats · Starches · Uncategorized

Salisbury Meatballs With Alfredo Pasta

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1 pound ground sirloin
1 large egg, lightly beaten
1 cup chopped yellow onion, divided
3/4 cup panko crumbs
1/4 cup ketchup
1 tables Dijon mustard
1 tables Worcestershire sauce
2 1/2 teas Montreal steak seasoning
3 tables olive oil, divided
1 (15 oz) jar Alfredo sauce
1 cup heavy whipping cream
1/2 (16 oz) package linguine, cooked according to package directions
Garnish: grated Parmesan cheese, chopped fresh parsley

In a large bowl, stir together beef, egg, 1/2 cup onion, bread crumbs (if you don’t have panko, substitute with 1/2 cup Italian seasoned bread crumbs, such as Progresso brand),ketchup, mustard, Worcestershire and steak seasoning. Shape mixture into 1″ balls.
In a large skillet, heat 2 tables oil over medium heat. Add meatballs; cook, turning occasionally, until browned on all sides, about 5 minutes.
Reduce heat to medium-low; cover and cook until meatballs are done, about 10 minutes.
Meanwhile, in another large skillet, heat remaining 1 tables oil over medium heat. Add remaining 1/2 cup onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in Alfredo sauce and cream, and bring to a low boil. Add cooked pasta and gently toss together until heated through about 5 minutes. Serve meatballs over pasta mixture, Garnish with cheese and parsley.

Makes 4-6 servings

Casseroles

Mushroom Stroganoff *Taken from Southern Living

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This is one of my favorite dishes! Meatless, yet full of flavor this amazing dish will become one of those dishes that you will be so proud to serve to anyone.

1 (8 oz) package egg noodles

1 tables olive oil

2 tables butter, divded

3 (8 oz) packages sliced cremini mushrooms

2 garlic cloves, minced

2 fresh thyme sprigs

1 1/2 teas smoked paprika

1 teas kosher salt

1/2 teas freshly ground black pepper

2 tables flour

1 1/2 cups chicken broth

1 cup sour cream

1 tables chopped fresh flat-leaf parsley

Cook egg noodles according to directions on bag. Remove from heat and cover to keep warm.

Heat olive oil and 1 tables butter in a large skillet over medium heat. Add mushrooms and cook 5 minutes. Stir in garlic and next 4 ingredients and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.

Add flour and remaining butter to skillet and stir, over low heat, about 2 minutes. Whisk in broth, slowly, constantly stirring. Bring to a boil, stirring. Remove from heat. Stir in sour cream and parsley. Serve on noodles.