Jun 19th, 09
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I have had this starred for a while. Adams mom and sister were coming over and I decided this would be something quick and simple to whip up. I previous made a lemon pasta that was pretty good and thought this one would just be creamier.
I was less then pleased with this one, Adam thought it was “lemony” DUH! But my mother-in-law and sister-in-law both loved it. So I think it really depends on your tastes. I thought it was much too dry even though I baked for less then it called for.
Baked Lemon Pasta (From: Lemons and Love, Orginally From: Pioneer Woman)
- 1 pound thin spaghetti
- 1/2 stick butter
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- juice of one lemon
- zest of one lemon
- 2 cups sour cream
- 1/2 teaspoon kosher salt, more to taste if desired
- grated Parmesan cheese
- flat leaf parsley, chopped (I omitted)
- extra lemon juice
Preheat over to 375 degrees.
Cook pasta to packaged directions until al dente.
In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained pasta an stir together, then pour pasta into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Jun 4th, 09
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I grew up eating this, it is one of my favorites. It’s SOO simple to make but it just great flavor and the ultimate comfort food. I haven’t made it for a long long time and decided it was time to change that and add it to my blog.
This is simple to whip together so makes a perfect weeknight meal and is yummy can’t beat that.
Goulosh (From: My Family)
- 1 lb hamburger
- 1/4 diced onion
- 1 lg. can chopped tomato
- 1 sm. can tomato sauce
- 8 oz. elbow macaroni
Fry hamburger and onion together in a pan. Meanwhile bring water to boil for pasta. Once boiling cook pasta until al’dente.
Once hamburger is completely cooked drain off excess fat then add tomato products. Once pasta is done mix in with other mixture.
Heat until warm and serve.
May 23rd, 09
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I am ordering you to make this salad SOON! This was awesome!!!! It was my turn to bring lunch for the girls at work, I wanted something simple and quick. And thought a pasta salad sounded great.This recipe did NOT let down. I doubled this recipe and there was 5 of us eating and it was completely gone.
You have to make this for your next cookout!
Tortellini Salad (From: Taste of Home)
- 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
- 4 cups cubed cooked chicken breast
- 1 can (6 ounces) pitted ripe olives, drained and halved
- 2 medium tomatoes, chopped
- 1 cup cubed part-skim mozzarella cheese
- 1/3 cup minced fresh parsley
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 cup balsamic vinaigrette
- 1/2 cup shredded Parmesan cheese
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.
Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.
May 14th, 09
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I wanted to make something new and fun for Mothers Day dinner with Adam’s mom and sister. But then Adam volunteered to cook since as he said I am a mom too! So we broswed Food Network together and found this yummy recipe. They were VERY simple to make with everyone helping. Adam cooked the meat and the shells, I made the filling, and his mom and niece filled the shells. We served this with some garlic bread and it was the perfect meal.
The shells are VERY filling, we got 2 big pans and still have some filling and shells in the fridge, if you are only cooking for two cut this recipe way back.
Shells with Crispy Pancetta and Spinach (From: Foodnetwork)
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup cream
- 2 cups grated asiago cheese, plus 1/4 cup
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.
May 13th, 09
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I’m finally getting back into the kitchen!!! Yesterday is the first time in a while that I have felt good all day. Around noon yesterday I decided I should make my sweet hubby some dinner. I remembered that I had a can of cream of chicken soup I wanted to use. I googled and found a base recipe off allrecipes and took it from there.
Adam and I LOVED this casserole, it wasn’t hard to prepare at all which made it even better to eat.
Chicken Casserole (Inspiration From: Allrecipes)
- 1 cup uncooked elbow macaroni
- 1 chicken breast boiled and cut into chunks
- 1 cup shredded Cheddar cheese
- 1 cup milk
- 1/4 c. chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup frozen peas
- 1 sleeve ritz crackers crushed
- 1 t. onion powder
Preheat oven to 350 degrees F.
In a large bowl combine the macaroni, chicken, cheese, milk, soup, chicken broth, peas and onion powder. Mix together and transfer mixture to a 8 X 8 inch baking dish.
Top with crushed crackers.
Bake at 350 degrees F for about 45 minutes, or until bubbly and golden brown.
