Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Monday, July 4, 2011

Pasta Salad for the 4th.

check it. this pasta salad is amazing. the writers at bon appetit warned of taking pasta salads to bbqs. that they were too overdone and never that good, anyway.

whatever, bon appetit. i am totally disagreeing with you, much like i do about something in every issue. mid-west people are exempt from trendy-food rules anyway...except for that delicious looking blackberry buttermilk cake i am about to, we love our carbs.

anyway. it's good. and got gobbled up at 2 (two!) back-to-back bbqs. so there. and, it's gorgeous, no?

you should totally make it. here's how.

2 12 oz. boxes of rainbow rotini
1 bottle of kraft sun-dried tomato vinaigrette

1 onion, diced
1 lg. tomato, diced
1 green pepper, diced
pepperoni, cut up
2 small cans of slice black olives
...and really just about anything else you want to add...

boil the pasta, drain, and start adding. once everything is added, pour the whole bottle of dressing in and mix to coat everything. refrigerate until serving time. (and it is usually better the next day)

Saturday, March 26, 2011

Let's Revisit This.

A long while ago, I posted my Chicken Fettuccine Alfredo recipe. I really don't make it that often because as Mrs. O would say, "this is a sometimes meal". I don't even want to know the caloric count on this dish. And you probably don't either.

But, I made it last week, sans the chicken, with a little tweaking to the sauce. I think this recipe is as good as any alfredo you can get at a restaurant and it's SO EASY to make. And equally as easy to eat because it is so fantastic.

As adapted from Better Homes & Garden's New Cookbook, 15th edition

*per 8 oz. of Fettuccine:

a few cloves of garlic, minced
2 T. butter
1 c. whipping cream
few shakes of salt
few shakes of cracked black pepper
1/2 c. grated Parmesan
fresh spinach leaves (optional)

I double this recipe and it feeds my family of 5 plus a little for leftovers. Get your noodles started, boil until al dente. Drain pasta and using the same pot, melt your butter over medium heat and saute your garlic for just a minute. Add the cream and salt & pepper. Turn your heat up and as the sauce starts to boil, reduce heat and stir until it starts to thicken. Once it starts to thicken, remove from heat all together and stir in your Parmesan. Stir well until Parmesan is fully melted and add your pasta to the sauce. Toss to coat well and while it is still warm, stir in your spinach leaves, if you like that sort of thing. I stir the leaves around to coat them with sauce and then put a lid on my pot for just a couple of minutes to get them to wilt faster.

Serve with crusty garlic bread or breadsticks and then plan on taking a nap. All those carbs will get you, no doubt. But, rest assured, it will be a seriously happy slumber.

Tuesday, August 31, 2010

Chicken Parmesan: The Lazy Man's Edition.

It was 5:30 and dinner wasn't even started. The boys were starting to fight, whine, ect. and I knew I needed to get something on quickly. We have been eating vegetables the entire summer and I had a hankering for something a little heavier.

I defrosted some chicken and placed it in my cast-iron skillet with just the tiniest amount of olive oil. I seasoned it with salt, pepper, garlic, and italian seasoning and put a lid on it. Heat on medium.

In the meantime, I started a pot to boil spaghetti. And I got a jar of spaghetti sauce out of the pantry and put it on the stove as well.

In 25 minutes, I had dinner.

After the chicken cooked, I cut it into strips and placed it on top of a bed of spaghetti. Topped it with sauce and shredded Mozzarella cheese, slid some garlic bread (from the extra loaf I keep in the freezer just to have on hand for exactly this reason) from the oven onto the plate along side a Caesar salad (which can be found here) and WAH-LA. Dinner was saved.

I suppose you could just call this Chicken Spaghetti because technically it is not Chicken Parmesan, but what's it matter to kids 6 and under? (And their Dad, for that matter)

It was simple and it turned out surprising very good. And it was so lazy, I don't feel compelled to retrieve the picture from my camera. (But I might do that later today).
What kind of lazy meals do you fix? (Because I need to add a few news ones to my repertoire)

Monday, July 26, 2010

Summer Lovin': Zucchini Squash Pasta Toss

It's nearly August. People who have gardens are surely seeing their harvest's bounty by now.

We haven't been so lucky in the garden department. Last year, it was too shady. This year, we moved June 1st. I wanted to at least do a window pane herb garden, but I was consumed with spur-of-the-moment moving/campaigning details. You know.

But, we are lucky enough to have family members that have big beautiful gardens that like to share....and hopefully they will share their gardening tips when we finally buy our own house.

So we've had an abundance of asparagus, blackberries, sweet corn, squash, cucumbers, zucchini, and now...tomatoes!

But, I have to admit...when you've eaten squash 3 days in a gets a little boring. And don't even ask what my boys have to say about it.

All this week I am going to feature recipes that include fresh garden vegetables. First up...

Zucchini Squash Pasta Toss

1 pound squash, chopped
1 pound zucchini, chopped
1 onion, chopped
fresh garlic, minced
16 oz. whole-wheat pasta (I used spaghetti)
freshly shredded Parmesan
olive oil
fresh ground pepper and salt

Add oil to a saute pan and throw in the garlic. Saute for just a minute then add the squash, zucchini, and onion. Saute vegetables until tender. Meanwhile, boil pasta until done. Place in large bowl. When the vegetables are done, pour into bowl with pasta (including any the juice!) and toss well with tongs so that the vegetables are evenly distributed throughout the pasta. Top with freshly ground black pepper and salt. Put desired amount into individual bowls or plates and top with chopped tomato, parsley, and shredded parm. This is fabulous with garlic bread! Yum Yum!

Tuesday, July 20, 2010

A Sick One In The House.

Oh me. It never fails...if we've got big plans, something is going to happen. Right? Last week was the Posey County Fair, a hot spot for candidates, including Travis Clowers for Posey County Prosecutor. :)

Travis planned to be at the fair every night. For the most part, I had planned for the kids and myself to be by his side.

On Monday afternoon, the first day of the fair, Bryce comes meandering in to my lap. I picked him up and felt the heat. You know you are a mother when no thermometer is needed to check for a fever. But, we checked anyway and it came in at 101.4.

So Travis went to the fair solo and met with his many supporters. I stayed home and played nurse to  a kid who bounced off the walls and wowed a 3-person audience (that would be me, Trison, and Jackson) with some sweet dance moves. If I didn't know otherwise, this kid was not sick.

Until dusk. As soon as the sun went down Bryce's fever shot up to 104.2. I, the mother who stays calm in all situations, began to worry. I doubled up on the meds and got him in a cool bath. The fever came down and he rocketed out of bed in the morning like usual.

It was over. Not another symptom showed itself. I called it a fluke and went on about the week like normal. Went to the fair and geared up to send the kids to Mamaw's for the weekend so Travis and I could hit the campaign trail hard. (Plus, I really wanted some fair food that I didn't have to share. Know what I mean?!)

Friday came and as much as I tried and wanted to deny it: Jackson was sick. We went through the motions with ibuprofen and cool wash cloths, and saint of a mother still offered to take the boys. She called the next day to say that Jackson had a rough night, but was mysteriously better, and Triston was being awfully quiet and wouldn't eat any cake at Great-Grandma Wilson's.

Strike number 3.

So we skipped church Sunday morning and picked up our little sickies first thing. We came home and somehow among all the crying, whining, and fits, managed to make some kickin' chicken noodle soup. Actually, Travis made it. It's kind of his specialty.

But the next day: All was better. We're calling it the 12-hour mystery virus. And if you find yourself or your kid with the same thing, make this:

Chicken Noodle Soup

2-3 chicken breasts
1-2 cartons of chicken broth
1 c. carrots, chopped
1 c. celery, chopped
1 c. onion, chopped
1/2 can of peas, drained
egg noodles
salt & pepper
red pepper flakes

Boil the chicken in enough water to cover and one to two cartons of broth.  When the chicken is done, cut into tiny pieces and set aside. While the broth is still at a rolling boil, add the vegetables, and seasonings. Place lid on pot and let boil until vegetables are tender, about 20 minutes. Add egg noodles and let boil until just done, 5-10 minutes. Add the chicken back in the pot and let simmer for as long as you'd like. Enjoy...and get better soon!

Chicken Noodle Soup on Foodista

Wednesday, March 18, 2009

Chicken & Spinach Alfredo

Mmmmm. This is a winner. Loved it. Everyone loved it.

3 chicken breasts, cut up

a smidgen of butter

pressed garlic, 3 cloves

salt & pepper

Italian seasoning

1 c. half-n-half

1.5 c. Parmesan cheese

2 T. butter

12 oz. Fettuccine noodles

fresh spinach leaves

cracked black pepper


Cook chicken over medium heat. Sprinkle with salt and pepper, garlic, and Italian seasonings. Cook until no longer pink, add fresh spinach leaves and turn to low. Continue cooking and stirring until spinach leaves are wilted. Set aside. Boil noodles in salted water until al dente. Drain and begin adding remaining ingredients. Half-n-half, Parmesan, and butter. Stir well while on low until the sauce is beginning to thicken. Add chicken mixture. Toss well until everything is coated with sauce. Top with cracked black pepper and parsley. Serve with garlic bread. YUM-O!

Tuesday, March 3, 2009

I Loved This!

I tried this last night. Here is the recipe--It's from another food blog. I added spinach leaves and cut down on the capers--maybe just a tablespoon instead of two. It was fabulous. Not too fishy--I loved it. Travis liked it. The kids, not so much. They had spaghetti instead. But, I'm planning on making it again and hoping the kids will start to eat it.

Friday, January 30, 2009

Lasagna: A Family Recipe

1 lb. ground beef*
1 onion, chopped
marinara sauce
lg. container of cottage cheese
2 eggs
rated parmesan cheese
salt and pepper, to taste
dried parsley
mozzarella cheese
oven-ready lasagna noodles

*I use ground beef, however, my mom uses Italian sausage. I also make this a vegetarian dish and use fresh spinach leaves in place of the meat. It's really whatever you prefer.

Cook ground beef and onion together until meat is browned. Drain grease and then combine with marinara sauce. (I didn't specify how much sauce to use. This is because I usually make my own sauce, but I also just a regular size jar or a lg. can of the traditional Hunt's.) Set aside. Combine the cottage cheese, eggs, salt and pepper, parsley, and parmesan--mix well. Set aside. In a 9 x 13 baking dish, place enough noodles on the bottom to cover. Pour half of the meat mixture on top of the noodles and spread evenly. Do the same with the cottage cheese mixture. Then cover with mozzarella cheese. Repeat--noodles, meat, cottage cheese, moz cheese. I top it off by sprinkling parsley on top. Bake at 375 for about 45 minutes. Check to make sure the cheese doesn't burn on top. If that is the case, you can cover with foil, but this seldom happens.

Wednesday, January 21, 2009

Tortellini Primavera

1 c. sliced mushrooms
1 c. diced onion
1 clove garlic, minced
2 T. butter
10 oz. frozen chopped spinach
8 oz. cream cheese, softened
1 tomato, chopped
1/4 c. milk
1/4 c. grated Parmesan cheese
1 t. Italian seasoning
salt and pepper, to taste
2 8oz. packages of tortellini

Combine mushrooms, onion, and garlic--saute over medium heat in butter. Add remaining ingredients except tortellini. Mix well. Cook until mixture boils, stirring occasionally. Stir in tortellini (unless it is the dry packaged kind, in which you would have to cook first). Heat through.

Sunday, December 7, 2008

Italian Meatballs

I'm not a big red meat person. In fact, this year I've realized that I could go vegan with no problems at all. But, since I live with a carnivorous man and three little carnivorous man-children, I aim to please...every once in awhile. I've never quite understood the veracity for round balls of meat. For some reason, they tell me, "it just tastes so much better".'s the recipe:

1 lb. lean ground beef
1/2 c. grated Parmesan cheese
1/4 c. Italian bread crumbs
1-2 cloves garlic, minced
A few good shakes of salt and pepper

Put all ingredients in a bowl and combine. C'mon, get your hands dirty. Form into little balls. (Makes about 10)

Put about 1 T. olive oil in skillet over medium heat and cook until done. Serve atop whole wheat pasta with marinara.

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