Archive for the ‘Pasta’ Category

Pa’s Spaghetti Sauce

Mar 14th, 09 / 5 Comments

March 14th. Known to some as PiDay, but knowing to me as the day of many birthdays. I have a total of 5 people I know with birthdays today. One of those people is my Pa Jack. Sadly he passed away in December.

I always called him Pa, and I was his pest, until all the other grandkids came along (I had 5 years of me being the only grandkid). After the others I was Pest #1. Pa was well known for his spaghetti sauce! Him and my grandma were snowbirds so he would make a HUGE pot before leaving in the fall and we would freeze it and eat it all winter long. When friends and family got invited down for fresh spaghetti dinner you can bet they were there because they didn’t want to miss. Adam and I included since I moved out!

Since Pa isn’t with us today I figured a great way to honor him would be to try and make his spaghetti sauce. I was VERY nervous in making this recipe as I didn’t want to ruin it and leave a bad taste in my mouth. I  nailed his recipe! This tasted JUST like Pa’s. I promise if you make this you will NOT be disappointed.

***I am sorry for the bad picture our tummy’s were growling!***

Pa’s Spaghetti Sauce (From: Pa Jack)

  • 1 lb. Hamburger
  • 1 large onion diced
  • 1 green pepper diced
  • dash of cyan pepper
  • 1 lg. Can of sliced tomato
  • 1 med. can of tomato sauce
  • 1 sm. can of tomato paste
  • Thin with tomato juice
  • Bay leaves
  • Sweet Basil
  • Oregano
  • Hot Sauce

Brown the hamburger, onion and green peper together in a pan, drain off excess fat. In large pot add meat and veggies, tomato products and seasonings to taste. Simmer on very low heat for around 10 hours. Add salt and pepper to taste.

Enjoy!

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Care Bear’s Spaghetti Sauce

Mar 4th, 09 / 4 Comments

I will admit I have been spoiled my whole life. My grandpa makes homemade spaghetti sauce it is very very yummy, and NO spaghetti sauce compares to my grandpas. He normally makes a HUGE batch every fall before they leave for the winter and we freeze  it. Sadly Adam and I ran out months ago. And even sadder my Grandpa passed away in Dec. so no more Pa’s Spaghetti sauce. Someday I will attempt his recipe.

For today I had a weird craving, I was craving bacon and pasta. And we had a pound of hamburger in the fridge that needed to be used. So here is where this recipe was born. I kind of followed Pioneer Woman’s recipe but made it my own with what we had.

This sauce was VERY good, it was just the right amount of meat and sauce and went perfect over our bow-tie pasta. I cannot wait to make my Grandpa’s sauce and compare.

Care Bear’s Spaghetti Sauce (From: Myself, Inspiration From: Pioneer Woman)

  • 1 lb hamburger
  • 3 slices of bacon, cut into 1 inch strips
  • 1/4 of a large onion diced
  • 2 cloves garlic
  • 1 cup crushed tomatoes
  • 14 oz. tomato sauce
  • 2 T. Tomato Paste
  • 1 T. sugar
  • salt and pepper
  • 1/2 cup grated Parmesan cheese

Fry hamburger, bacon, onion and garlic in dutch oven.

Add crushed tomatoes and tomato sauce. And 1 T. tomato paste. Stir and simmer for 5 minutes. Add sugar.

Simmer on low covered for 30 minutes. Stirring once or twice.

Uncover. Add 1T. of tomato paste if you want it a little thicker.

Simmer for 15-20 minutes. Stir in parmesan cheese and serve over your favorite pasta.

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Chicken and Broccoli Asiago Stuffed Shells

Feb 26th, 09 / 3 Comments

Whenever my mom and I have a girls weekend we like to make something really fun and yummy for dinner. Last time we set our bar pretty high with the Cream Cheese and Pesto Filled Chicken. This time we decided to go a pasta route.

This was amazing, the chicken and broccoli was a great filling mixture and the sauce has WONDERFUL flavor!

Chicken and Broccoli Asiago Stuffed Shells (Inspired From: Allrecipes)

  • 2 cups frozen chopped broccoli, thawed
  • 2 cups rotisserie chicken, shredded
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup six cheese Italian cheese
  • 21 jumbo pasta shells, cooked and drained
  • Asiago Cheese Sauce (recipe below)

In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.

Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded cheese.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

Asiago Cream Sauce (From: Allrecipes)

  • 2 1/4 cups heavy cream, divided
  • 1/4 cube chicken bouillon, crumbled
  • 3/4 cup grated Asiago cheese
  • 1/2 tablespoon cornstarch
  • 2 tablespoons butter

In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.

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Pasta with Gorgonzola Cream Sauce

Jan 26th, 09 / 11 Comments

If you read my blog you know that Adam and I love pasta, I have had this starred in my google reader forever, but we rarely have gorgonzola in our house so we never got around to making it. I bought gorgonzola for some steaks we made a while back and had lots left so we went ahead and made this pasta.

It was WONDERFUL, sooo creamy and soo yummy. And with spinach it is healthy right?!

Tortiglioni Florentine in a Gorgonzola Cream Sauce with Frizzled Prosciutto (From: Picky Palate)

  • 1 lb Tortiglioni pasta or other pasta of choice (we used fettucini instead)
  • 1 Tablespoon extra virgin olive oil
  • 6 slices prosciutto diced
  • 2 Tablespoons extra virgin olive oil
  • ½ Cup finely diced onion
  • ½ Cup thinly sliced fennel
  • 4 Cups Spinach, coarsely chopped
  • 16 oz 2% milk or half and half if you are feeling crazy
  • ½ lb crumbled gorgonzola cheese or about 2 Cups
  • ¼ Cup fresh grated parmesan cheese
  • Pinch of kosher salt and pepper

Cook pasta according to package directions. Drain and set aside.

Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.

Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.

Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!

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Olive Garden’s Parmesan Crusted Chicken

Oct 18th, 08 / 1 Comment

We had some friends come up for dinner tonight, I wanted to make something special and normally resort to pasta, tonight was no exception. We tried this recipe and it was enjoyed by everyone. I made was garlic breadsticks to go with it and it was the perfect meal for our movie night.

I doubled the sauce recipe and only used 4 chicken breasts. My only complaint was the recipe called for dipping in bread crumbs then milk then breadcrumbs, this seemed to make it a little too moist. Next time I will only do one time which I normally do for chicken parmesan.

Olive Garden Parmesan Crusted Chicken (From: Recipezaar)

  • 1 cup plain breadcrumbs (I used panko)
  • 2 tablespoons flour
  • 1/4 cup kraft parmesan cheese
  • 1 cup milk
  • 6 slices chicken breasts , 1/2 inch thick (chicken tenders)
  • vegetable oil (frying)
  • 2 cups dry bow tie pasta
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 1/2 cup white wine (I used chicken broth)
  • 1/4 cup water
  • 2 tablespoons flour
  • 3/4 cup half and half
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon basil leaves
  • 3/4 cup mild asiago cheese (finely grated)

Garnish

  • 4 broccoli florets (lightly steamed)
  • 2 white mushrooms (quartered lightly steamed)
  • 1/4 teaspoon crushed red pepper flakes

Prepare pasta according to package directions.

Wash and drain chicken strips.

Mix breadcrumbs, flour, and Parmesan cheese together.

Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.

Remove and drain chicken.

In a saucepan on medium heat, melt butter, add olive oil.

Whisk in flour until mixture is blended.

Quickly add garlic, water, and 1/2 teaspoon of salt stir well.

Add wine and blend.

Immediately add half and half and sour cream stir.

When mixture is smooth add grated cheese stir until melted.

Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

Place 2 cups pasta in individual a pasta dish.

Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

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