Florentine Lasagna Roll-ups

I haven't made a lasagna roll-up in years. I don't know why; they're so easy to make and more fun than regular lasagna because everyone gets their own roll or two. As soon as Kylee posted these Florentine Lasagna Roll-ups on her blog I knew I had to make them.

I prepped the roll-ups on a Sunday and popped it in the fridge for later in the week. The night we had them for dinner I just had to preheat the oven, make the salad while the roll-ups cooked and dinner was served. I love easy meals like that.

The only change I made was adding ricotta cheese to the filling. I had some to use up and ricotta is synonymous with lasagna, in my opinion. But feel free to leave it out since there's enough going on with that delectable Alfredo sauce.

Florentine Lasagna Roll-ups
Slightly modified from Kylee Cooks

Alfredo sauce:
1 stick butter
2 large garlic cloves, minced
2oz cream cheese
2 cups half and half
salt and pepper, to taste
1/2 teaspoon dried Italian seasoning
1/2 cup Parmesan cheese

12 lasagna noodles

Filling:
2 cups cooked and shredded chicken
1 1/2 cups baby spinach, chopped finely
1 cup ricotta cheese
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
1 1/2 cups shredded mozzarella, or cheese of your choice

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1 minute. Add the cream cheese and whisk until smooth. Whisk in the half and half. Season with salt, pepper and Italian seasoning. Bring to a simmer (don�t boil!) and whisk frequently until the sauce thickens, about 15 minutes. Add the Parmesan and whisk until melted and blended. Set aside,

Cook the lasagna noodles according to package directions. Drain and rinse the noodles with cold water. Lay them out to dry on clean kitchen towels. This will make them easier to work with.

While the noodles are cooking, combine the chicken, spinach, ricotta, Italian seasoning, salt, pepper and 1 cup mozzarella cheese in a large bowl.

Spread about half a cup of the Alfredo sauce in a 9x13" baking dish. Working with one noodle at a time, place some filling onto each noodle, then roll it up. Place each roll seam side down into your baking dish. Top with the remaining Alfredo sauce and 1/2 cup mozzarella cheese. (If making in advance, stop here, cover the dish with foil or plastic wrap and refrigerate until ready to bake).

Bake at 350 degrees, for about 30 minutes until the casserole is heated through and cheese is bubbling.

Penne with Five Cheeses

Another Sunday dinner prepared by SP. As I've mentioned before, he's loving Ina Garten right now. Her Penne with Five Cheeses sounded not only easy, but delicious. I've never seen a cream sauce like this before - you don't cook it ahead of time, just add the cooked pasta to the sauce and cheese and bake. I was skeptical but it worked.

We all loved this but, unfortunately, it doesn't reheat well. I was so excited for the leftovers the next day, too. Oh well - that just means we get to eat it all next time. The only thing he changed was the cooking method. We don't own enough large ramekins to make individual servings, so we put the pasta and sauce in a large baking dish and baked it at 350 for about 20 minutes, until the sauce was bubbling.

Penne with Five Cheese
From Ina Garten

2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound penne rigate pasta

Preheat the oven to 350 degrees.

Combine all the ingredients except the penne in a large mixing bowl. Mix well.

Cook the penne in boiling, salted water until al dente (1 or 2 minutes less than the recommended cooking time on the package). Drain well in a colander, then add to the ingredients in the mixing bowl, tossing to combine.

Add the pasta to a large baking dish (9x13 or larger). Bake for 20 minutes, until the sauce is bubbly and the edges are beginning to brown. Allow to cool for a few minutes before serving.

Note: due to the cream in the sauce, this doesn't reheat well.

Pasta with Chicken Meatballs

Raise your hand if you miss natural light? ::raises hand:: My photos are nothing special in the spring and summer, but once I lose the natural light all bets are off. And it makes me so sad because I know people choose recipes in part because of the drool-inducing photos. So, my apologies, but you'll have to trust me that this was incredible.

On our flight home from California SP and I both watched cooking shows on the plane. During an episode of Giada's show she made Orecchiette with Mini Chicken Meatballs. It looked so delicious I knew I had to make it as soon as we got home.

I made a few modifications, subbing campagnelle for the orecchiette since I had a box in the pantry. Really, any small shape will do. I also used diced tomatoes because I'm weird and don't like loose tomato skin. Because I used canned tomatoes, I measured out the liquid in the can and then topped it off with chicken broth.

This was truly outstanding, with light, tender meatballs and a delicious sauce made even better by the addition of fresh, melty, gooey mozzarella cheese. The recipe made enough food to feed an army, which was good because we were all fighting over the leftovers.

Pasta with Chicken Meatballs
Slightly adapted from Giada De Laurentiis

1 pound small cut pasta, such as orecchiette, campagnelle, penne, etc.
1/4 cup dry bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Pecorino Romano cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
chicken stock (amount will vary, see directions)
1 28-oz can diced tomatoes, juice reserved
1/2 cup freshly grated Parmesan or more Pecorino
8 ounces fresh mozzarella, cut into small pieces
1/2 cup chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain the pasta, reserving about 1 cup of the pasta water. Set aside.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, cheese, and the salt and pepper. Add the chicken and gently stir to combine. With wet hands (this is key, otherwise the chicken will just stick to you rather than form into meatballs), roll the chicken into mini meatballs. Make them as big or as small as you want. You'll need to wet your hands often so keep a bowl of water nearby.

In a large skillet, heat the oil over medium-high heat. Add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Add the juice from the tomatoes to a large measuring cup. Add enough chicken stock to make 1 1/2 cups total. Add the chicken stock, tomato juice and tomatoes to the skillet. Bring to a boil. Using a wooden spoon, scrape up the brown bits from the bottom of the pan. Reduce the heat to low and simmer until the meatballs are cooked through, about 5 minutes.

Add the pasta to the skillet. Add the Parmesan and toss, adding reserved pasta water, if needed, to loosen the pasta. Add the mozzarella cheese and chopped basil. Gently toss to combine. Serve immediately.

Skillet Chicken Saltimbocca Spaghetti

I've done it again. I'm sorry that I disappeared for a few weeks. This whole blogging thing has become a lot more complicated these days. We're just so busy. And the lack of natural light, coupled with a waning desire to be in the kitchen, isn't exactly conducive to blogging.

I wish my photo of this Skillet Chicken Saltimbocca Spaghetti was better because this is one outstanding meal. Go look at Elly's photo to see it in all its drool-inducing glory.

We all thought this was outstanding. Baby Girl isn't a huge fan of capers, but otherwise this was right up her alley. I can't wait to make it again.

Skillet Chicken Saltimbocca Spaghetti
As seen on Elly Says Opa!

2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
8 large fresh sages leaves, plus 3 Tbsp. minced sage
1 lb. boneless/skinless chicken breast, cut into pieces
1 medium onion, diced
4 cloves garlic, minced
pinch of red pepper flakes
2 teaspoons flour
1 cup dry white wine
3 1/2 cups low-sodium chicken broth
1 cup water
12 oz. dried spaghetti, broken in half
3 tablespoons capers, rinsed and chopped
2 tablespoons unsalted butter
1/2 teaspoon lemon zest + 2-3 tablespoons juice

Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until crisp (about 5 minutes). During the last 30 seconds or so, add the sage leaves and cook until crisp. Using a slotted spoon, transfer the prosciutto and sage to a paper-towel lined plate.

Season the chicken with salt and pepper and then place in the hot skillet. Cook until browned and just shy of cooked through. Remove the chicken and keep warm.

Add the remaining 1/2 tablespoon oil to the skillet. Stir in the onion and cook over medium heat until softened, about 5-6 minutes. Stir in the minced sage, garlic, and red pepper flakes, and saute until fragrant, about 30 seconds. Add the flour and cook for one minute before whisking in the wine. Simmer until reduced by half, about 1-2 minutes.

Slowly whisk in the broth and water. and then stir in the pasta. Increase the heat to medium-high and cook at a vigorous simmer, stirring often with tongs, until pasta is tender and sauce has thickened (about 12 minutes).

Add the chicken and cook just a minute longer, until completely cooked and warmed through. Stir in the capers, butter, lemon zest, and lemon juice, and season to taste with salt and pepper. Serve the pasta with the crispy prosciutto and sage.

Spinach & Parmesan Orzo

::tap, tap, tap:: Is this thing on?

Sorry for disappearing there. I'm hoping some of you have stuck around despite the brief hiatus. I've been saying for months now that I've lost my blogging mojo and, well, it still hasn't returned. But I do have a few posts in my draft folder that I figured I should get published. I hope you guys will stick with me as I weather this (hopefully temporary) storm.

So...spinach and Parmesan orzo. I saw this one on my friend Kylee's blog and it looked like a great, simple side dish. Right up my alley these days.

As suspected, it was easy to make and we all loved it. Baby Girl kept calling it risotto, one of her all-time favorite cold weather meals. I'll definitely be making this one often.

Spinach & Parmesan Orzo
As seen on Kylee Cooks

8oz orzo pasta
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon flour
1/2 cup milk
1 1/2 cups baby spinach, roughly chopped
1/2 cup parmesan cheese
Salt and pepper, to taste

Cook the orzo according to the package directions.

While the orzo is cooking, heat the olive oil in a saucepan. Add the garlic and cook just until it's fragrant.
Sprinkle the flour into the pot and stir to combine. Whisk in the milk, and continue to cook over low heat until thickened. Add salt and pepper to taste.

Once the orzo is cooked, drain it and add it to the sauce. Add the spinach and Parmesan. Stir gently to combine. Taste it and adjust the seasoning, as needed.

Lemon Tilapia Parmesan

My friend Jaida recently posted this recipe for Lemon Chicken Parmesan that looked so good I could almost taste it. We eat a lot of chicken, though, so I've been trying to replace some of our favorite chicken dishes with fish for some variety. I'm really into tilapia - it's so versatile and Baby Girl loves it, too. I figured it would be easy to swap out the chicken for tilapia in this recipe.

Since tilapia is so thin and quick-cooking, I didn't need to bake it. I just cooked the pasta, tossed it with the sauce and served the fish on top. Super simple and so delicious. I know you may think melted mozzarella and fish is a strange combo, but it was so good. The lemon sauce was so bright and flavorful, too. I may try this with chicken next time, just to see which protein we prefer.

Lemon Tilapia Parmesan
Modified from Sweet Beginnings

Pasta:
8 oz angel hair pasta
1 tablespoon butter
1 tablespoon grated lemon zest
1/4 cup grated Parmesan cheese
salt and pepper, to taste
Fish:
4 tilapia filets
1 large egg, beaten with 1 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 cup flour
2 tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic
3/4 cup shredded mozzarella cheese

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot and stir in the butter, lemon zest, and Parmesan. Season with salt and pepper.

Whisk the egg and water in a shallow dish. In another shallow dish combine the Panko, Parmesan, dried basil, salt and pepper.

Place the flour in a plastic food storage bag. Add the fish filets, seal the bag, and toss to coat the filets in the flour. Working with one piece at a time, dip a filet into the egg, then into the bread crumb mixture, pressing to adhere the crumbs. Repeat with all the filets.

Heat the butter in a large skillet over medium-high heat. Add the lemon juice and garlic. Add the fish filets and cook for 3-4 minutes per side, until golden brown. Distribute the mozzarella between the 4 filets and cover the pan briefly so the cheese melts. Remove to filets to a plate.

Add the pasta to the pan and toss to coat, thinning the sauce with some of the pasta cooking water. Serve some pasta in a shallow bowl topped with a piece of fish per person.

Mozzarella Stuffed Meatballs

You know a recipe is good when it pushes you out of your blogging slump. These Mozzarella Stuffed Meatballs did just that. I couldn't wait to share them with you guys and I managed to schedule a few more posts while I was at it.

I saw these meatballs on my friend Jaida's blog and she raved about them, so I figured I'd give them a shot. I've been in a cooking rut lately, remaking a lot of old favorites rather than trying new stuff. We've been on a fresh mozzarella kick lately and I knew you couldn't go wrong stuffing it into a meatball. This was an incredibly easy meal to make, perfect for a weeknight. It took less than 10 minutes to make the meatballs and, bonus, I had frozen sauce in the freezer. It took longer to chop the ingredients for the salad I served on the side.

What I didn't expect was for these to be the most flavorful meatballs I've ever made. We were all blown away. Baby Girl said, "these aren't just good, Mommy. They're amazing, awesome and wonderful." It's been awhile since I've photographed dinner outside, so Baby Girl jumped at the chance to have her plate next to mine for a picture.

Despite the fact that I thought I'd sealed the meatballs well, most of mine broke open while they cooked. Fortunately, the cheese didn't really melt or leak out. Just make sure you really, really seal them well. I had 14 mozzarella balls, but you may want to stick with the 10-12 in the recipe below so there's more meat to fully encase the cheese.

Mozzarella Stuffed Meatballs
As seen on Sweet Beginnings

1 egg
1/3 cup Italian seasoned bread crumbs
1 lb lean ground beef
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon minced garlic
10-12 mini balls fresh mozzarella (bocconcini), or fresh mozzarella cut in small pieces
3 cups pasta sauce

Whisk the egg in a large bowl. Add the bread crumbs, ground beef, chili powder, paprika, Italian seasoning, salt, black pepper, and garlic and mix with your hands until combined.

Divide the meat into 10-12 balls (a couple of tablespoons each). Flatten each section of meat, then wrap it around one mozzarella ball. Squish the edges together to be sure it's sealed. Repeat this process until you've used up all the meat.

Heat a large, non-stick skillet over medium heat (no need to add oil, there's plenty of fat in the meat). Add the meatballs and cook for a couple of minutes on each side, until well-browned.

Add the pasta sauce (enough to coat the bottom and come up about halfway up the meatballs) to the skillet. Simmer for about five minutes, turning the meatballs occasionally to coat them in the sauce.

Serve the meatballs over pasta or rice, as a sandwich, or by themselves.

Caprese Macaroni and Cheese

It's no secret that I love all things caprese. So when Stephanie posted this recipe for Caprese Macaroni and Cheese I was intrigued. Why had it never occurred to me to combine two of my favorite things into one dish?

This will come as no surprise, but this dish was outstanding. The gooey, cheesy mozzarella, the bright tomatoes and the fresh basil all worked so well with the creamy sauce. In an effort to make this a wee bit healthier I omitted the cream and upped the amount of milk. I also upped the amount of flour so the sauce would thicken. I used canned diced tomatoes, but if you've got tomatoes and basil in your garden I highly recommend using those instead. When I made this my basil plant hadn't started growing yet but thankfully my neighbors were overrun with basil and gladly shared some with me.

Caprese Macaroni and Cheese
As seen on Stephanie Cooks

1/2 pound elbows (or other short-cut pasta)
2 tablespoons butter
2 cloves garlic (I omitted)
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup chicken broth
1 teaspoon garlic salt
Black pepper
1 1/2 cups shredded mozzarella cheese
1 cup diced tomatoes (fresh or canned)
minced fresh basil, to taste

Cook pasta according to package directions. Drain and place back in the pot.

In a large saucepan, melt the butter and garlic (if using), stirring well. Add the flour, mixing, until a paste forms. Slowly whisk in the milk, broth, garlic salt, and black pepper. Bring to a boil.

Remove the saucepan from the heat and stir in the mozzarella cheese, tomatoes and basil. Taste and season with salt and pepper, if needed. Add the cooked pasta, stirring, until covered in cheese sauce. Serve immediately.

Pasta with Smashed Peas, Sausage, and Ricotta Cheese

We had an almost-full container of ricotta cheese in the fridge, so I asked SP to search for a recipe to use it up. He found this one for Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese that sounded both easy and delicious.

Like I do with most pasta recipes these days, I only used a half pound instead of the full pound. Cutting down on the pasta while keeping the filler ingredients the same is an easy way for us to get our pasta fix without going overboard. I also cut the peas down from a full pound to a half pound because, wow a pound is a lot of peas. SP wanted the sauce to be smoother. We couldn't taste the ricotta at all, which was disappointing, but we still enjoyed it.

Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Giada De Laurentiis

1/2 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1/2 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
salt and pepper, to taste

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits.

Once the sausage has browned, about 5 minutes, remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.

Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately

Recipe Redo: Skillet Beef Stroganoff

This Skillet Beef Stroganoff has been a family favorite for years but I was never happy with the photo. Whenever I ask SP for meal ideas he usually suggests this one, so I figured it was time to take a new picture.

You've got to love one-pot meals. Cooking the pasta in the sauce adds a silkiness and everything comes together beautifully. This one has really stood the test of time.

Skillet Beef Stroganoff
America's Test Kitchen Easy Skillet Suppers

1 pound ground beef
Salt and pepper
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice

Heat a large skillet over medium-high heat. Add the ground beef and cook until it begins to brown. Add the mushrooms, onion, and 1/2 teaspoon salt to the skillet and cook until the liquid from the mushrooms has evaporated, about 8 minutes.

Stir in flour and cook for 30 seconds, then add both broths and the brandy. Bring to a boil, then stir in the noodles. Cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Remove the skillet from the heat and stir in the sour cream and lemon juice. Season with salt and pepper, to taste.

Pasta Primavera

I've been making this Pasta Primavera recipe for years but for some reason I haven't blogged it yet. It's a great way to get plenty of veggies in your diet yet it's easy enough to make on a weeknight. It can be served hot, cold or room temperature, making it great for parties. I served this to my parents for a recent Sunday dinner and the 5 of us put away the whole bowl in one sitting.

Pasta Primavera
From Giada De Laurentiis

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Goat Cheese and Roasted Asparagus Carbonara

You all know how much I love carbonara. It's one of my all-time favorite pasta dishes. I love experimenting with different add-ins, so this Goat Cheese and Roasted Asparagus Carbonara was perfect.

As always, I used my favorite carbonara recipe as a base and then followed the original recipe for the addition of the roasted asparagus and goat cheese. Not surprisingly, we all loved it. Baby Girl is still not the world's biggest asparagus fan, but she'll eat them. I, on the other hand, can never get enough and am loving that they're back in season. Those gorgeous stalks were perfect with the creamy, rich carbonara and the goat cheese added a nice tang.

Goat Cheese and Roasted Asparagus Carbonara
From Confections of a Foodie Bride and Nigella Lawson

2 bunches asparagus
3 cloves garlic, thinly sliced
Olive oil
Salt
Pepper
1lb linguine or spaghetti
8 slices thick-cut bacon, diced
1 large onion, sliced
1/4 cup dry white wine or vermouth
4 eggs
1 1/2 cups shredded Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
4 oz goat cheese, crumbled

Preheat oven to 425. Place asparagus and garlic on a baking sheet, drizzle with olive oil, salt, and pepper. Bake for 12 minutes and then cut the stalks in half or thirds.

Cook pasta according to package directions. Set aside 1 cup of pasta water and then drain the pasta.

Cook the bacon until almost completely crisped. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the white wine or vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.

In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg. Add the crumbled goat cheese, stirring to mix well.

Add the pasta to the pan, tossing well to coat with the syrupy sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the eggs and cheese mixture, swiftly tossing everything with tongs to mix. Grind over some more pepper and grated cheese, if desired. Add the asparagus, toss to coat (adding some of the pasta water, if necessary).

Serve immediately.

Pasta alla Norcina

Baby Girl loves to watch cooking shows on TV. I'll admit, the first time she told me she wanted to watch Lidia I shed a tear. When we aren't crazy busy with other activities we'll spend some quiet time Saturday afternoon watching cooking on PBS. That's pretty much how I developed my love of cooking so she's in good company.

One afternoon recently we were watching America's Test Kitchen and they made this recipe for Pasta alla Norcina. It had everything we love in one dish - pasta, mushrooms and sausage, with a touch of heavy cream thrown in to gild the lily. I immediately found the recipe online and printed it off.

This was my first time making orecchiette for Baby Girl and she couldn't get enough. She was eating the plain pasta right out of the colander after I drained it. SP told me I could make this once a week and he'd be happy. It may seem a little time consuming with all the steps (it wouldn't be an ATK recipe without all those steps) but the result is well worth it. And it really doesn't take that long to put together.

I doubled the recipe (printed below) so we'd have enough for leftovers the next day. This makes a lot - I'd say 6-8 servings if you have a veggie on the side - so the original recipe would probably work fine for a family of 4 without leftovers.

Pasta alla Norcina
From America's Test Kitchen

Kosher salt and pepper
1/4 teaspoon baking soda
8 ounces ground pork
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch ground nutmeg
8 ounces cremini mushrooms, trimmed
10 teaspoons vegetable oil
2/3 cup heavy cream
1 lb orecchiette
1/2 cup dry white wine
2 ounces Pecorino Romano cheese, grated
2 tablespoons minced fresh parsley
3 teaspoons lemon juice

Grease a small dinner plate with vegetable oil spray. Dissolve 1 1/2 teaspoons salt and the baking soda in 4 teaspoons water in a medium bowl. Add the pork and fold gently to combine; let stand for 10 minutes.

Add 1 teaspoon garlic, 1/2 teaspoon rosemary, nutmeg, and 1 teaspoon pepper to pork and stir and smear with a rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer pork mixture to the greased plate and form into a 6-inch patty.

Pulse the mushrooms in a food processor until finely chopped, 10 to 12 pulses.

Heat 4 teaspoons oil in 10-inch skillet over medium-high heat until just smoking. Add the sausage patty and cook without moving it until the bottom is browned, 1 to 2 minutes. Flip and continue to cook until the second side is well browned, 1 to 2 minutes longer (very center of patty will be raw). Remove pan from heat, transfer sausage to cutting board, and roughly chop. Transfer sausage to bowl and add cream; set aside.

Cook pasta, drain and reserve 1 1/2 cups cooking water.

While pasta cooks, return now-empty skillet to medium heat. Add 4 teaspoons oil, mushrooms, and pinch salt; cook, stirring frequently, until mushrooms are browned, 3 to 5 minutes. Stir in remaining 2 teaspoon oils, remaining garlic, remaining 1/2 teaspoon rosemary, and � teaspoon pepper; cook until fragrant. Stir in wine, scraping up any browned bits, and cook until completely evaporated. Stir in sausage and 1/3 cup reserved cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.

Add sauce, parsley, and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste.

Garlic Bread Carbonara

Another carbonara recipe to add to my collection. Ashley mentioned this Garlic Bread Carbonara awhile back and I was immediately intrigued. When she finally posted the recipe I couldn't wait to make it.

We all enjoyed this - hey, it's carbonara, what's not to like - but I realized that carbonara without fresh vegetables mixed in can be rather heavy. Just another reminder that my tastes have changed as we've modified the way we eat. I was glad I paired this with a light salad to cut some of that richness.

Garlic Bread Carbonara
From Cheesecurd in Paradise and Nigella Lawson

1 pound spaghetti
8 slices bacon, chopped
1 large onion, sliced
1/4 cup dry white wine or vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Breadcrumbs:
1/2 stick butter, melted
1 1/2 cups fresh bread crumbs (about 2 slices of bread)
1 tablespoon garlic powder

Pre-heat oven to 350 degrees.

Cook the pasta according to the package directions.

In another large pan that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper.

When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon back on the heat and add the drained pasta, tossing well to coat with the syrupy sauce. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

Toss breadcrumbs with melted butter and garlic powder. Spread evenly on a lined baking sheet. Cook for 2-3 minutes, or until crispy.

Plate pasta and top with crispy garlic bred crumbs.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce

When Cassie first posted a photo of this Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce on Facebook I was hooked. And then she posted the recipe on her blog and I knew I had to make it. It's got everything I love in one dish - pasta, crispy chicken, tomatoes and caramelized onions. Yum!!

I was able to prep some of the components during the day, which made it easier to throw together at the end of the day. Baby Girl is an excellent eater (and very polite - she always tells me she loves my cooking) but she doesn't usually proclaim anything as her favorite. After her first bite of this dish she told me she loved it and it was her favorite meal. After every bite she told me I had to make this again and again and again.

We all enjoyed this and it reheated well, which is pretty impressive for a cream-based pasta dish. Everything comes together so well. I particularly liked the apple juice in the onions - it added just a hint of sweetness. I was worried this would be heavy but it was actually pretty light. I can't wait to honor Baby Girl's request and make this again.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce
As seen on Cassie Craves

8 ounces linguine, cooked according to package directions
Parmesan cheese

For the roasted tomatoes:
1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

For the chicken:
1 large chicken breast, cut into bite-sized chunks
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
Vegetable oil for frying

For the sauce:
1 large onion, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup apple juice
1 cup heavy cream (I used 1/2 and 1/2)
Salt and pepper to taste

Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.

Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate.

Melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized. Add the garlic; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.

Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese.

Penne with Sausage and Mushroom Ragu

Amy recently posted this recipe for Penne with Sausage and Mushroom Ragu that I knew would be right up our alley. Pasta is definitely my go-to for easy weeknight meals, SP loves mushrooms and Baby Girl loves sausage. Win-win.

This was a simple, delicious, hearty dinner that we all happily gobbled up.

Penne with Sausage and Mushroom Ragu
As seen on Very Culinary

1 pound penne pasta
1 tablespoon olive oil
1 small sweet onion, diced small
3 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
salt and pepper
1/4 teaspoon red pepper flakes
1 pound Italian sausage
1/3 cup white wine
1 can (28 ounce) diced tomatoes
4 cups baby spinach
1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to package directions.

In the meantime, heat the olive oil in a large nonstick pan over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add in garlic and cook for about 20 seconds. Add in mushrooms and cook until softened, about 3 more minutes. Season with salt and pepper and the red pepper flakes. Add in sausage and cook, breaking up into small pieces until no pink remains, about 3 more minutes. Raise heat to high and pour in the wine; cook until evaporated. Add in tomatoes, along with their juice, and bring to a simmer.

Drain the pasta and add to the sauce, along with the spinach. Toss to coat and allow the leaves to wilt. Add in the Parmesan, taste, and season with salt and pepper if necessary.

Recipe Swap: Pasta with Shrimp and Lemon Cream Sauce

After you read this post stop what you're doing, go to the supermarket, buy the ingredients for this recipe and make it. It's seriously that good.

But let's start from the beginning. The theme for this recipe swap was Holiday Baking/Cooking. I had planned to peruse Jaida's vast archive of cookies and other sweet treats so I could make something for Christmas but time got away from me. The holidays seemed even crazier this year and once I remembered that I had to make something for the swap it was after the New Year. I knew I (1) didn't want to make something sweet that would tempt me to eat all of it and (2) that I couldn't send it in to work with SP because chances were good that his coworkers wouldn't appreciate being tempted either.

I always make seafood for Christmas Eve dinner so I figured I'd have a look at her seafood recipes. And then I spotted it, this recipe for Pasta with Shrimp and Lemon Cream Sauce. I happened to have shrimp leftover (from Christmas Eve, actually) so I put it on the menu.

Guys, seriously, this is an amazing recipe. It might not sound like much from the ingredient list, but everything comes together so well. And angel hair is my new favorite pasta - there's just something about its lightness that gets me every time.

If you want to check out what else was made during the swap click on the links in the link-up after the recipe.

Pasta with Shrimp and Lemon Cream Sauce
As seen on Sweet Beginnings, from Simply Recipes

3/4 pound angel hair (capellini) pasta
1 cup heavy whipping cream
1/3 cup chicken stock
3 tablespoons lemon juice
1 pound raw medium shrimp, peeled and deveined
Salt and pepper, to taste
1/2 cup (loosely packed) parsley leaves, chopped
3-4 scallions, minced (about 1/4 cup)
Zest of a lemon
1/2 cup freshly grated parmesan cheese

Cook the pasta according to the package directions. Drain the pasta and put it in a large bowl.

In a small pot, bring the cream, stock and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp. Stir well and add a pinch of salt and black pepper. Let the shrimp cook 4-5 minutes.

Add the parsley and chives to the sauce and let cook for about 1 minute. Pour the shrimp and sauce into the pasta bowl and mix well. Add the lemon zest and the Parmesan and mix again.

Divide into servings, and top with more Parmesan.

Sponsored Post: Campbell's Dinner Sauces, Holiday Version

This is a sponsored post. All opinions are my own.

The folks over at Campbell's asked me to create another recipe using their Skillet Sauces. This time they were looking for a holiday theme, something I'd serve to my family for Christmas or New Year's. I knew exactly what I wanted to do. I'd had a tough time choosing between the various Skillet Sauces (also available in Marsala, Toasted Sesame, Scampi and Thai Green Curry, which I chose the first time I reviewed these), so I was eager to try another variety.

I always serve fish or seafood for Christmas Eve. I happened to have two tilapia filets in the freezer so I chose the scampi sauce. Traditionally scampi is served with shrimp, but I knew the delicate white fish would go well with the white wine and garlic scampi sauce.

This is an incredibly easy dish that comes together in the time it takes to boil the pasta. I coated the fish in egg and flour before shallow frying it in vegetable oil. I drained off the oil and added the sauce to the skillet to heat through, added a squeeze of fresh lemon juice and then tossed the cooked pasta with the sauce. You could also add the fish to the sauce instead, but I wanted to maintain that nice, crispy coating. The meal was on the table in 15 minutes and we all enjoyed this immensely.

You can check out Campbell's Dinner Sauces on their website and on Facebook.

Tilapia Scampi
Makes 2 servings

1/2 cup flour
1 egg
2 tablespoons water
2 pieces tilapia filets
vegetable oil
1 pouch Campbell's Scampi Skillet Sauce
freshly squeezed lemon juice
8oz spagetti, cooked according to package directions
2 tablespoons minced parsley

Place flour in a pie plate. Beat the egg and water in a second pie plate. Gently coat each tilapia filet with flour on both sides, then place in the egg wash, coating on both side, then put back in the flour and coat on both sides.

Add vegetable oil to a large skillet, about 1/2-inch deep. Heat over medium heat. Place tilapia in skillet and cook for about 5 minutes on each side until golden brown. Remove the fish from the skillet and drain off the oil. Wipe the skillet clean. Add the Scampi Skillet Sauce and a squeeze of fresh lemon juice. Toss the cooked pasta with the sauce, then add the fresh parsley.

Divide the pasta between two bowls. Add one tilapia filet to each bowl and serve.








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Creamy Noodles

This post has been sitting in my draft folder for ages and I'm sorry it's taken me this long to share it with you.

Awhile back I was looking for an easy side dish, something a little different, and I came across Stephanie's Creamy Noodles. Stephanie is a genius, pure and simple. She took one of my favorite childhood indulgences - those noodles and sauce packets where you just add milk - and made a homemade version.

Unfortunately I didn't have any spinach (not even frozen) when I made these, but they were still delicious. I can't wait to make them again.

Creamy Noodles
As seen on Stephanie Cooks

2 cups egg noodles, uncooked
1 cup baby spinach, cut into thin ribbons
1 cup chicken broth
2 tablespoons flour
2 tablespoons light cream
2 cloves garlic, grated
2 tablespoons Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon onion powder
Pepper to taste

Preheat the oven to 400.

Cook the egg noodles. Drain and put them into a small baking dish. Add the spinach and stir.

In a small bowl combine the chicken broth, flour, light cream, grated garlic, Parmesan cheese, salt, pepper and onion powder. Stir well until the flour is no longer clumpy. Pour the sauce over the noodles and spinach, stirring well.

Bake for about 20-25 minutes, uncovered, stirring halfway through. The broth should thicken up and coat the noodles. Serve.

Angel Hair with Butternut Squash, Mushrooms, and Spinach

My supermarket had a coupon for butternut squash recently. I've never cooked with butternut squash (I know, crazy) so I asked the ladies on my cooking board for recipe ideas. Coleen suggested this Pappardelle with Squash, Mushrooms and Spinach. I decided to swap out the pappardelle for angel hair (my current favorite) and hoped the mushrooms would win SP over.

You guys, this was incredible. Simply amazing. For such a simple recipe this really packs and flavor punch. Everything works so well together. And it's a beautiful plate of food with the orange squash, brown mushrooms and green spinach. More fall colors than winter, but I guess it's still technically fall.

I've mentioned before that Baby Girl is a good eater, but she surprised even me with this one. She had three servings. Three.

Angel Hair with Butternut Squash, Mushrooms, and Spinach
As seen on The Redhead Baker, slightly adapted from Bon Appetit

8 ounces angel hair
4 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
3 cups butternut squash, cut into 1/2" cubes (about one pound)
8 ounces fresh shiitake mushrooms, stems removed and discarded, caps sliced
1 1/2 tablespoons chopped fresh sage (6 to 8 leaves)
6 ounce package baby spinach
3/4 cup grated Parmesan cheese, divided

Cook the pasta in a large pot of boiling salted water. Reserve one cup of cooking liquid from the pasta pot, then drain.

While pasta is cooking, place 2 tablespoons of butter and 2 tablespoons of oil in a large skillet set over medium-high heat. Add the butternut squash to the pan. Season with salt and pepper. Cook, stirring often, about 6 minutes or until the squash starts to soften.

Add the remaining butter and oil to the skillet, then add the mushrooms and the sage. Cook another 6 to 8 minutes, stirring often, until mushrooms soften and the squash is fork-tender.

Add the spinach to the pan and toss until the spinach wilts, about 2 minutes. Stir in 1/2 cup of the Parmesan cheese. Season with salt and pepper.

Add the pasta to the skillet. Toss to coat, adding 1/4-cup of the cooking water at a time to make a sauce.

Divide the pasta and veggies on four plates, and top each with more of the remaining grated Parmesan cheese.