Pumpkin Pasta

Several years ago, while I was living in San Diego, I belonged to the BEST crafting group.  We called it card swap.  We would meet once a month and exchange handmade cards.  The ladies in this group were the most talented, fun, caring, and amazing women I have ever met.  It was something I looked forward to EVERY. SINGLE. MONTH.  One month I remember so vividly was at Marianna's house.  Marianna has an infectious laugh, never spoke ill of ANYONE, and had this way of making you feel special and important.  I miss her like crazy.  This particular time she hosted happened to be in October.  Her house was adorned with cute Halloween decorations, she had candy apples and chocolate sitting out on her kitchen table, and she served us THIS pasta.  We all DEVOURED it!  It was so yummy, so homey, and perfect for the season.  She kindly shared the recipe with me and I think about this dish every year in October.

So often we think of pumpkin as a dessert ingredient rather than a savory ingredient...but it is PERFECT in this dish!  My 9 month old even gobbled this up (once I pulsed it in the blender a few times.)  It has a rich, earthy, savory flavor that I just can't get over.  Love this one!

1 LB Fettuccini

2 TBSP EVOO

1 small onion, diced

1 shallot, minced

1 (14oz) can pumpkin

1 (14oz) can low sodium chicken stock

3 tsp chopped fresh thyme

2 bay leaves

1/2 tsp salt

1/2 tsp ground pepper

2 cups shredded smoked gouda cheese, divided

2 cups shredded parmesan cheese, divided

Cook pasta according to package directions.

Meanwhile, heat olive oil over medium heat.  Add onion and shallot.  Cook, stirring frequently for 5-7 minutes or until translucent and soft.

Add pumpkin and stock.  Stir to combine and add thyme, bay leaves, salt and pepper.  Stir and simmer for 7 to 10 minutes or until sauce is thickened.  Add 1 1/2 cups gouda and 1 1/2 cups parmesan.  Stir gently to combine and add cooked pasta.  Remove bay leaves.  Top with remaining cheeses.

Three Cheese Macaroni

Who doesn't LOVE Mac and Cheese?  With the fall months approaching I love burning my fall scented candles and breaking out the comfort food recipes.  There is something about fall that I adore...maybe the smells, maybe the clothes...I'm not sure, but it's my favorite time of year.

About six years ago I went on the hunt for the PERFECT mac and cheese.  I didn't want to hassle with making a white sauce or buying fancy ingredients.  I wanted something tasty and simple.  I came across this recipe and it is seriously a winner.  I've been making it every since and I have yet to serve it to someone who didn't absolutely LOVE it.  My dad claims to not even like mac and cheese, but requests this dish every time he visits.  I recently made this for a potluck BBQ and it was the only dish where the pan was completely and utterly empty.

The original recipe called for your standard macaroni noodle, but I like penne.  I like the cheese to fill the noodle so you get a perfect cheesy bite each time.

Makes 8-10 Side Dish Servings

Ingredients:

12 oz Penne Pasta or Macaroni if you desire

1 1/2 Cups Milk

1/4 Cup Butter, melted

1/2 tsp Ground White Pepper

1/4 tsp Salt

8 oz American Cheese, cut into 1/2 inch cubes

8 oz Sharp Cheddar Cheese, Shredded (2 cups)

2 oz Mozzarella, shredded (1/2 Cup)

20 Ritz Crackers, crushed

1. Preheat over to 350 degrees. In a large pot cook pasta according to directions, drain and return to pot.

2. Add milk, butter, pepper, and salt. Stir in Cheeses. Transfer to a greased 2 quart casserole dish.

3. Bake uncovered for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers and bake 5 more minutes or until crackers are browned and mixture is heated through. (Don't overcook or mixture will curdle) Let stand 10 minutes before serving.  Watch it disappear before your eyes.

Desi's Bacon Chicken Pasta

My friend Desi made this pasta for me one night when Jim was out of town.  It was SOOOO yummy and I craved it for weeks after  eating it.  So, I finally put it on my meal plan and bought the ingredients.  I made it on a night that I had to be somewhere when Jim got home so I wasn't around when Jim ate.  When I returned Jim told me how good it was.  He said when he went to dish some up he thought it looked like a normal pasta and chicken dish, then he tasted it and thought to himself "This is really good, what is that flavor?"  Then the lightbulb when one, "Bacon!"  He was so happy that he sent me a text message telling me how good it was!  Ha ha.  This dish is definitely an indulgence with lots of naughty ingredients, but it is very much worth it!

Desi's original post is on her awesome cooking blog Oh So Delicioso and can be found here.  I just had to make a post on my cookbook so I could always have this recipe handy.

16 oz farfalle pasta (bow-tie)

4 chicken breasts

1 12 oz bottle of Lawry's Mesquite marinade with lime juice

3/4 cup butter

3-4 cloves garlic, minced

1 TBSP ground black pepper

1 1/2 cup heavy cream

3/4 cup shredded parmesan cheese (not the powdery stuff)

1 LB bacon (previously cooked and crumbled) **must be real bacon, not "bacon bits" or "real bacon"

(Optional)

1/2 cup chopped sundried tomatoes 

1 cup peas

1. In crock pot cook chicken in marinade on low for 6 hours.  Remove from marinade and cut into bite sized pieces.

2. Cook pasta according to package directions, drain and return to pot

3. In a small saucepan melt butter.  Add garlic, pepper, cream, cheese, and bacon.  Whisk for 3 to 4 minutes.  Stir in chicken and pour mixture over cooked pasta.  Stir to coat.  Top with a sprinkle of extra cheese.

Pasta Salad

There are so many variations on pasta salads.  I've said it before, but I'm not a fan of crunchy things in soft salads - so I hate raw onions or celery in pasta salads.  Believe it or not, I got this recipe from an old boyfriend - the flavors are perfect and the texture is just how I like it!

2 chicken breasts
McCormick Montreal Chicken seasoning
1 lb tri-color cork screw pasta
1 block of pepper jack cheese, cubed
2 cups broccoli, chopped steamed
1 cup cherry tomatoes, halved,
1 7oz jar of green olives, drained
3/4 bottle of store bought italian dressing

Cook pasta according to package directions, drain.

Meanwhile, generously season the chicken with the Montreal Chicken seasoning.  Grill chicken until juices run clear.  Cut chicken into half inch cubes.

Combine pasta, grilled chicken, cheese, broccoli, tomatoes, and olives.  Toss together with dressing.  Chill in the fridge until served.

Easy Spaghetti with Meat Sauce

This is my super-easy, dinner in a rush spaghetti that never disappoints!

1 LB ground beef

2 15-oz cans tomato sauce

1 envelope spaghetti seasoning

hot cooked spaghetti noodles

parmesan cheese

Brown beef, drain fat. Add tomato sauce and seasoning. Simmer 10-15 minutes. Serve over top of hot cooked spaghetti noodles and top with parmesan cheese.

Chicken & Pasta with Peanut Sauce

This is sooooo good! As a bonus it is terribly easy! The only thing you have to cook is the pasta! This has been a long time favorite at our house!

Ingredients

6 ounces dried fettuccine or linguine

1 cups snow peas

1 cup cooked chicken strips (I like to use part of a roitisserrie chicken)

1 cup coarsely chopped fresh pineapple or one 8-ounce can pineapple chunks, drained

1/4 cup reduced-sodium chicken broth

2 tablespoons creamy peanut butter

1 tablespoon reduced-sodium soy sauce

1 tablespoon lime juice or lemon juice

1/4 teaspoon crushed red pepper

1 clove garlic, minced

Directions

1. Cook pasta according to package directions. Place the snow peas and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return pasta, pea pods, and chicken to the hot pan. Add pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce. Makes 4 servings.

Chicken and Noodles

This is one of those homey, creamy, feel-good dishes.

Ingredients

4 chicken breast tenderloins

2-1/4 cups water

14-ounce can reduced-sodium chicken broth

2 bay leaves

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed (optional)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup sliced carrot

1/2 cup diced onions

1 cup diced celery

10 oz dried wide noodles

1 cup milk

1 cup loose-pack frozen peas

2 tablespoons all-purpose flour

Directions

1. In a large pot, combine chicken, the water, broth, bay leaf, dried thyme (if using), salt, and pepper. Add carrot and celery. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from pot; cool slightly. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook, uncovered, for 5 minutes. Stir in 1-1/2 cups of the milk and the peas.

4. In a screw-top jar, combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken and fresh thyme (if using). Cook for 1 to 2 minutes more or until heated through.

Makes 6 servings.

Easy No Boil Lasagna

Ingredients

1 box of Barilla Lasagne No Boil Required Noodles (9oz)

2 Eggs

15oz Ricotta Cheese

3 Cups Mozzarella Cheese (Divided)

1/2 Cup Grated Parmesan Cheese

2 TBSP Dried Parsley

1/2 LB Ground Beef

1/2 LB sausage

2 15oz Cans Crushed Tomatoes

2 15 oz Cans Tomato Sauce

2 envelopes Spaghetti Seasoning (I like McCormick)

Directions

1. Brown meats and drain off fat.

2. Warm tomato sauce, stewed tomatoes, and spaghetti seasoning.

3. Combine eggs, ricotta cheese, 1 cup of mozzarella, parmesan cheese, and parsley in a medium bowl. Stir until combined.

4. Assemble by coating a 9x13 baking dish with non-stick spray. Spread 1 cup of sauce on bottom of pan. Layer 4 sheets of pasta, 1/3 cup ricotta mixture, 1/2 of the meat, 1/2 cup mozzarella, and 1 cup sauce. For second layer, layer pasta, ricotta mixture and sauce. For 2nd layer, layer pasta, ricotta, meat, and sauce, for last layer, layer pasta, remaining sauce, and remaining mozzarella.

5. Bake in a 375 degree over for 50 minutes covered with foil. Uncover and bake for 5 minutes until cheese is melted. Let stand 15 minutes before cutting.

Makes 12 servings.

Pasta with Veggies and Shrimp

8 oz Fettucinni

1/2 LB raw Shrimp, deviened and shelled

1 C Broccoli florettes

1 small zucchini, sliced

1 C Carrots, slices

2 TBSP Olive Oil

1/4 tsp Crushed Red Pepper

2 Cloves Garlic, minced

Cook pasta according to directions, about 4 minutes before pasta is done, put veggies in with the pasta a boiling water.

While pasta is cooking, heat oil in a skillet.  Add red pepper and garlic.  Add shrimp and cook until opaque and pink.

Drain pasta and veggies, toss with shrimp mixture.  Serve topped with Parmesan cheese.

Penne Rosa

12 oz Penne Pasta

1 packet Knorr Parma Rosa, prepared as directed

1/4 tsp Crushed Red Pepper

1 Can Diced tomatoes, liquid drained

Parmesan Cheese

2 Cups Spinach

1.  Cook pasta according to package directions

2.  Prepare parma rosa sauce according to directions.  Add tomatoes and crushed red peppers, bring to a simmer.  Add Spinach and cook until wilted.

3. Combine Pasta and sauce, top with Parmesan cheese