Although being pregnant has not made me dislike any foods... most foods sound amazingly delicious to me right now... it has brought on a sense of not wanting to cook as much. Or maybe it's the fact that I don't have much imagination anymore. Either way, I am searching even more and more for simple meals. And these days, they need to be not only simple, but healthy for me. Honestly, I could eat a meal of mac and cheese and french fries each and every night... and I'm sure the baby wouldn't mind either... but I'd also be about 300 pounds and I really don't want that just yet :) So, when I came across this recipe on the What to Expect website, I knew it had to be something I made... and soon!! This truly is speedy and although it's nothing extremely special, it is filling and delicious and perfect for a weeknight meal!
Speedy Shrimp and Red Pepper Pasta
Adapted from What to Expect
Printable Recipe
Ingredients:
8 oz whole grain penne
1/2 lb medium shelled and deveined shrimp
salt and pepper
garlic powder
1 red bell pepper, thinly sliced
1/4 cup low sodium chicken broth
1 cup cherry tomatoes, quartered
1 Tablespoon grated parmesan cheese, plus more for serving
fresh basil leaves, chopped
Directions:
Place the shrimp in a shallow dish and season liberally with salt, pepper and garlic powder. Toss to coat.
Cook pasta according to package directions; drain.
Meanwhile, spray a non-stick skillet with oil or cooking spray and heat over medium heat. Add the shrimp and cook 3 minutes per side. Remove from pan. To the same pan, add the red pepper; seasoning with salt and pepper. Cook for 3 minutes or until they are just softened. Remove from pan. Add broth to pan and bring to a boil. Add tomatoes and parmesan cheese. Allow to simmer for 3 minutes. Add the shrimp and red pepper back to the pan and cook for a minute or two until the shrimp is heated through. Toss the sauce with the pasta and season with salt and pepper to taste. Sprinkle with fresh chopped basil and serve. Enjoy!
One Year Ago: Reese's Pieces Peanut Butter Cookies
Two Years Ago: Chili Glazed Pork Ribs
Three Years Ago: Grilled Pork Chops with Chipotle Honey Sauce
There is truly something comforting about a big plate (or bowl) of spaghetti and meatballs. It, of course, always reminds me of growing up. My mom would make meatballs with homemade sauce quite often and I loved it. Actually, I'll be honest, I loved when she made spaghetti and spicy sausage best, but the meatballs were a very, very close second! So, of course, when I saw this recipe in Cook's Country magazine, I knew I was going to have to make it at some point. I loved the twist it gave on the classic meatball. And honestly, I don't know why I didn't think of doing this myself!! It's a great way to get a little green in with all that meat :)
Meatballs Florentine
Adapted from Cook's Country Magazine
Printable Recipe
Ingredients:
1 lbs ground beef (or do half beef, half pork)
3 oz (3 cups) baby spinach, chopped
1/3 cup panko bread crumbs
1 egg, lightly beaten
2 garlic clove, minced
salt and pepper
2 teaspoons olive oil
1/2 cup red wine
1 28oz can crushed tomatoes
8-10 oz angel hair pasta
1/4 cup chopped fresh basil
Directions:
Combine the beef, 1 cup spinach, panko, 1 garlic clove and 1 teaspoon salt in a bowl and knead gently until incorporated. From mixture into 1-inch meatballs. Heat oil in a nonstick skillet over medium-high heat until just starting to smoke. Cook meatballs until well browned all over, about 5 minutes; transfer to plate.
Add remaining garlic to the now empty skillet and cook about 30 seconds. Deglaze pan with wine, making sure to scrap up all the good brown pieces. Stir in the tomatoes. (I added about 1/4 teaspoon red pepper flakes and pepper along with a little more red wine at this time, but that is totally optional). Taste for seasoning. Allow to simmer on low for about 5 minutes. Add the meatballs and continue to simmer on low while the pasta cooks.
Cook pasta according to package directions; drain. Remove the sauce and meatballs from the heat and stir in the 2 cups of spinach and basil. Toss with pasta and serve. Enjoy!
One Year Ago: Chipotle Cheddar Corn Bread
Two Years Ago: Chipotle Meatballs
Three Years Ago: Greek Chicken Salad
This is such a simple pasta dish and so similar to others I have posted that I almost didn't post it.... BUT.. I've been in a cooking slump lately, so if I didn't post it, I probably wouldn't have anything to post today... soooooo, this is what you get :)
Now you could easily make your own pesto... it would probably be tons better that way anyway, but I was lazy.... and my basil plant isn't THAT big yet, so had I made my own pesto, it would have used all the leaves, and we don't want that, so prepared, store bought was the way to go for me. And as I state in the recipe, quantities of ingredients are really by taste and how it looks. You want it to be a tiny bit creamy, it shouldn't be a runny sauce - unless you want it to be that is!
Penne and Chicken with Creamy Pesto Sauce
Adapted from My Recipes.com
Printable Recipe
Ingredients:
8-10 oz penne pasta
1 large boneless, skinless chicken breast, cooked and cut into bite size pieces
1/4-1/2 cup prepared pesto (depends on your taste, I used about 1/3 cup)
2-4 Tablespoons half and half or heavy cream
3/4 cup chopped cherry tomatoes
Fresh chopped basil - optional
Salt and Pepper, to taste
Directions:
Cook the pasta according to package directions; drain well. Put pasta back in pot and add the chicken. Stir in pesto. Add the half and half or cream until the pasta is no longer dry and you have a creamy texture. Stir in the cherry tomatoes and season with salt and pepper to taste. Serve in bowls or on plates and top with fresh chopped basil if desired. Enjoy!
One Year Ago: Grilled Hoisin Shrimp
Two Years Ago: BLT Scrambled Eggs
Three Years Ago: Grilled Chicken Sandwich w/Roasted Red Pepper & Goat Cheese Spread
I probably have another pasta dish very similar to this somewhere on my blog already, but I'll tell you, I was just too lazy to check. So if you notice that this is a double post... please don't tell me :)
Simple, light and perfect for a weeknight meal... especially during the summer. I haven't given you exact amounts on everything and I apologize for that. I thought I had written the recipe down, but when I went to look for it, I found out that I was completely wrong. Oh well, I think you can figure this one out yourself. It's so very simple and so worth trying.
Ziti with Tuna, Lemon and Basil
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
8-10 oz ziti
1 can tuna packed in olive oil
juice of 1 lemon
zest of 1 lemon
extra virgin olive oil
handful of fresh basil, roughly chopped
salt and pepper to taste
Directions:
Cook pasta according to package directions; drain and set aside, reserving 1/2 cup of the pasta water.
Pour the pasta into a bowl and add the tuna with all it's oil. Stir in the lemon juice and zest. If the pasta it too dry, add some olive oil and/or pasta water until you get the right consistency. Stir in the basil and season with salt and pepper to taste. Serve and enjoy!
One Year Ago: Grilled Chicken with Pesto Yogurt Sauce
Two Years Ago: Beef Tostadas
Three Years Ago: Asian Inspired Pork Chops
Créme Fraîche is one of those ingredients I very rarely see at my regular grocery store. It just seems they don't want to carry such a fancy ingredient - so, when I stumbled across some on a trip to Whole Foods, I immediately grabbed it and knew exactly what I was going to do with it. I had my eye on this recipe for a bit now, and was about ready to make it with just regular old sour cream. Good thing I held out just a tiny bit :) This was a fantastically simple, very flavorful dish. Although I would have liked to have had it with smoked salmon (what the original recipe called for), I knew Chris wasn't going to really like it (heck it was a stretch using shrimp), the shrimp was a nice little substitution. Even chicken would work really well with this dish. Definitely worth the try!
Smoked Paprika Shrimp with Créme Fraîche Lemon Pasta
Adapted from Whole Foods
Printable Recipe
Ingredients:
26-30 medium shrimp, peeled, deveined and tails removed
2 teaspoons olive oil
1/4 teaspoon smoked sweet paprika
1/8 teaspoon lemon pepper seasoning
10 oz mostaccioli or ziti pasta
1/3 cup créme fraîche (or sour cream)
1/4 teaspoon lemon zest
juice of 1/2 a lemon
1/4 teaspoon salt
1-2 Tablespoons chives, chopped
1 red pepper, thinly sliced
Directions:
Place shrimp in shallow dish and toss with olive oil. Sprinkle in paprika and lemon pepper seasoning, toss to coat. Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Remove shrimp and place on a piece of aluminum foil sprayed with non-stick spray or on a pan meant for the grill (spray with non-stick spray). Place directly over the heat and grill for 2 minutes. Flip shrimp and grill another 3 minutes, or until the shrimp is just cooked through.
Meanwhile, cook the pasta according to package directions; drain well, reserving 1/2 cup of the pasta water.
To the pasta, add the zest, lemon juice, and pepper. Toss to combine. Add the créme fraîche, the shrimp and chives, stirring to combine. Serve immediately. Enjoy!
One Year Ago: Grilled Shrimp with Wasabi Mayo Sauce
Two Years Ago: Sweet and Sour Grilled Chicken
Three Years Ago: Hoisin Barbecue Chicken
Pasta dishes do not get much easier than this. Throw all but two ingredients into a food processor.. pulse... viola! A sauce is created and dinner is served. Seriously, cooking the pasta is the only thing that is holding this meal up from hitting the table in 2.2 seconds!
By the way... is anyone else a little disturbed that it's already May? I mean really? Doesn't it seem as if we just celebrated Christmas a few weeks ago? There was a time, when I was much, much younger, that I would have LOVED for time to move this fast (specifically when I was in school). But now, now all I keep thinking is at this rate, I'm going to be 40 WAY sooner than I expected :)
Ziti with Chicken and Roasted Red Pepper Pesto
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 garlic clove, quartered
7 oz jar roasted red peppers
1 Tablespoon of the oil from the roasted red peppers
1/4 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 Tablespoon fresh parsley
2 teaspoons grated parmesan cheese, plus more for garnishing
10 oz ziti pasta
1 cup cooked chicken, chopped
Directions:
In a food processor, add all the ingredients except the pasta and chicken. Pulse until almost smooth; set aside.
Meanwhile, cook the pasta according to package directions; drain well. Return the pasta to the pot and add the cooked chicken. Toss with the pesto and serve immediately. (if the pasta is too dry, add 1 more tablespoon of olive oil) Enjoy!
One Year Ago: Stove Top Tuna Mac and Cheese
Two Years Ago: Hoisin Chicken Stir Fry
Three Years Ago: Chicken Pesto Pizza
Well, it's finally here again - FRIDAY!!! It feels as if it took two weeks to get here, but whatever, it's here! And like a lot of Friday's as of late, I'm going to tempt you with a delicious comfort food dish. I contemplated making Friday's "Comfort Food Friday's" (thanks to a great suggestion from Judy, by the way) here at Jenn's Food Journey, but summer is knocking at the door... excuse me.. what I meant to say was - summer has KNOCKED down the door, so I figured there might not be as many comfort food dishes making it to our tables over the next few months. For now, it's just a normal Friday..... with a deliciously comforting dish :)
I love bolognese sauce but have only made it once.. and I was in my twenties and it was just okay. Don't ask me why it took me so long to make another one, but key is, I made it again and this one was a masterpiece. What caught my eye was the word "quick". Most bolognese sauces take a lot of patience and time and I have very little of both a lot of nights! I will definitely be making this again.... and again... and again!!
Quick Bolognese Sauce
Adapted from Simply Recipes
Printable Recipe
Ingredients:
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
1/2 lbs ground chuck
1 Tablespoons tomato paste
1/4 cup red wine
1 cup crushed tomatoes
2 Tablespoons milk or half and half
salt and pepper to taste
Directions:
Heat olive oil in a large saute pan over medium heat. Add the onion and carrots; seasoning with salt and pepper. Cook, stirring occasionally, for 4 minutes. Add the jalapeno and continue to cook another 2-3 minutes. Add the tomato paste and stir to combine. Cook for one more minute. Add the ground chuck, breaking up the meat with a wooden spoon. Season, again, with salt and pepper. Cook, stirring occasionally, until the meat is cooked through, about 8 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pan. Let this boil down by half and then stir in the tomatoes. Bring sauce just to a boil and reduce heat to low. Simmer, uncovered, for about 20 minutes. Stir in the milk and taste for seasoning. Allow to cook another 2 minutes. Add a little water if the sauce begins to dry out. Serve over your favorite pasta and enjoy!
One Year Ago: Red Pepper Jelly Pork Chops
Two Years Ago: Thai Style Honey Peanut Chicken
Three Years Ago: Murphy's Hot Hamburger
I had a bit of an emotional week, so I am ever so happy that it is Friday! Okay, I'm always happy when it's Friday, but this week more than most. AND.. not only am I happy it's Friday, but I am SOOOOO incredibly happy that I get to share this recipe with you. If you have not seen this or tried this, I HIGHLY recommend it. This is one of those recipes that has sat in my "must try" folder for years and, like most, I'm glad I finally found the time to make it. This is one of the easiest and yet flavorful sauce recipes I have ever come across. Now, there is, of course, something wonderful about sauces made from scratch that simmer for hours. But, there is always something wonderful about something that takes no time at all, yet makes everyone think you spent hours on it! This is one of those recipes.
I added cooked ground pork to my sauce because, as I have stated before, Chris is not a fan of just pasta and sauce, he likes to have a little protein in there... so I usually will try and accommodate that if I can. Hear me now, though, this sauce does not need anything else. It is perfect just the way that it is... tomatoes, butter, onion.... done and done!
Tomato Sauce with Butter and Onion
Adapted from Smitten Kitchen
Printable Recipe
Ingredients:
28 oz can crushed tomatoes
5 Tablespoons butter
1 yellow onion, peeled and halved
salt and pepper to taste
12 oz ziti or penne pasta
1/2 lbs ground pork, cooked and seasoned with garlic, salt, pepper and thyme (optional)
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit perfectly in a 3-quart saucepan) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Remove from heat, discard the onion, add salt to taste. Keep warm while you prepare pasta. (You can add the cooked pork or any additional ingredients you may want to add at this time - but to be honest, this sauce needs nothing else. It is perfect just the way that it is!) Cook pasta according to package directions; drain and serve with sauce. Sprinkle with parmesan cheese if desired. Enjoy!
One Year Ago: Grilled Jalapeno Popper Topped Chicken
Two Years Ago: Spicy Garlic Shrimp Pasta
Three Years Ago: Steaks with Balsamic Vinegar, Dijon and Garlic Marinade
So, why the "well, sort of..." after the title? Okay, everyone.... t's confession time again - here we go: Sometimes I don't pay attention to certain tiny little details. Let me explain... I have been wanting to make Giada's recipe for Salsa All'Amatricina for quite awhile now... nothing stopping me other than too many recipes/ideas, not enough time... I finally decided to try it and got my grocery list together and double and triple checked it to make sure I had everything. I go to the store, purchase my items, get home, put the groceries away, all is well. Fast forward to the next day, I scan the recipe, grab the ingredients and all of a sudden it hits me..... I bought prosciutto - the recipe called for pancetta!!! How in the world do you confuse the two??? Well, I'll tell you how... I WROTE prosciutto - even though I double and triple checked, I obviously didn't pay attention to that tiny little detail as I wrote down the wrong ingredient!! I couldn't let it stop me at that point, though, I was too deep into it to turn back, so I "rolled the dice" (so to speak) and went with what I had. It turned out to be a wonderful mistake! Oh sure, the pancetta probably would have been better, but this was still really fantastic! I guess it's okay to make mistakes from time to time... you might just end up with something magical!
Salsa All'Amatricina
Adapted from Giada De Laurentiis, Everyday Italian
Printable Recipe
Ingredients:
10-12 oz. ziti pasta
1 large chicken breast, cooked and roughly chopped
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
2 garlic cloves, finely minced
3 oz prosciutto, diced
1/4 teaspoon red pepper flakes
1 (28oz) can tomato puree
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons dry red wine
Grated parmesan cheese (optional)
Directions:
Cook pasta according to package directions; drain and set aside.
Meanwhile, in a large, deep skillet, over medium heat, add the olive oil and allow heat up a minute or two. Add the onion and saute for 5-8 minutes, or until they start to turn translucent. Add the garlic and saute another minute. Add the prosciutto and red pepper flakes and saute another 2 minutes. Slowly stir in the tomato puree, salt, pepper, and wine. Bring sauce to a simmer and reduce heat to low. Add the cooked chicken and simmer for 10 minutes. Taste for seasoning. Toss pasta into sauce and serve with warm crusty bread. Top with parmesan cheese and enjoy!
One Year Ago: Guinness Chili
Two Years Ago: Baked Camembert Pasta
Three Years Ago: The Obsessive Chef's Tilapia Fillets
There will be some of you, in other parts of the country, that will not believe what I am about to say... BUT... It's got to be said: It was 93 degrees yesterday!!!! I swear on everything good and holy... 93 degrees! I mean it's March - my parents, in Nebraska, received a wonderful 7" of snow on Sunday. Isn't the weather just so damn amazing??
Anywhoooooo... I should move on to the food before I anger some one :) This meal was absolutely delicious and so easy to make. If brie wasn't so expensive, I would seriously make this pasta once a week. It was heavenly!
Brie and Chicken Pasta
Inspired by The Meat and Potatoes Foodie
Printable Recipe
Ingredients:
2 small chicken breasts, cooked and cut into bite size pieces
8-10 oz penne or mostaccioli pasta
1 small zucchini squash, cut into matchsticks
7oz brie cheese with herbs, cubed and chilled
Fresh basil leaves, finely chopped
salt and pepper to taste
Directions:
Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Place pasta back in pot and add the zucchini and chicken; toss to combine. Stir in the cheese cubes until everything starts to melt. Add pasta water if needed to thin out the cheese sauce. Stir in the basil and season with salt and pepper to taste. Enjoy!
One Year Ago: Triple Chocolate Guinness Cookies
Two Years Ago: Smoked Pork Butt
Three Years Ago: Poblano Chicken
I think I may actually say this about every mac and cheese recipe I post... and knowing that mac and cheese is my all time favorite meal, I'm sure it does not shock anyone that I will say it once again... This Mac & Cheese was utterly AMAZING!!! I don't know what else to say about it.. it's almost too good for words.
Put it this way.............
This weekend, we had a wonderful visit from a long time friend of Chris', Sam. I had only met Sam for about 5 minutes the last time he was in town, so it was nice to finally get to spend some time with this guy who I had heard so many ... well, let's just say, interesting.....stories about. I made dinner for him and Chris on Saturday night (not this meal, but I will post about the one I did make in a week or so) and he made a comment about my food that I will now make a little more PG rated - this meal was so good, you never want to let it go :)
Sourdough-Goat Cheese Topped Mac and Cheese
Adapted from The Food Network Magazine
Printable Recipe
Ingredients:
1/2 lb chicken tenders, cooked and roughly chopped
8 oz elbow macaroni
2 Tablespoons unsalted butter, room temperature
2 eggs
1 cup evaporated milk
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups extra sharp cheddar cheese, shredded
1 1/2 cups monterey jack cheese, shredded
For the topping -
1 cup sourdough breadcrumbs, toasted
1/4 stock unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 Tablespoons freshly chopped parsley
3 oz crumbled goat cheese
Directions:
Cook pasta according to package directions; drain. Return pasta to pot and stir in the butter.
In a bowl or measuring cup, add the egg, evap milk, mustard and cayenne. Whisk until well combined. Place the pot with the pasta back on low heat. Slowly stir in the evap milk mixture; altering with hand fulls of shredded cheese until all cheese is melted. Stir in chicken and pour mixture into shallow dish.
In a small bowl, mix together the toasted breadcrumbs, butter, salt, pepper and parsley and goat cheese. Sprinkle evenly on top of macaroni and serve immediately. You can also put into a 350 degree F oven for 5-10 minutes or even under the broiler for 5 minutes - but it's not necessary... this is ready to go as is. Enjoy!
One Year Ago: Easy Chorizo Mac
Two Years Ago: Chipotle Guacamole Rice
Three Years Ago: Oatmeal Chocolate Chip Cookie
Have I mentioned how much I love Friday? It's my third favorite day of the week... I mean, sure, you gotta go to work (or at least I do), but it's the only day of the work week when you can look forward to the next day of NO WORK!! Saturday is truly the best because not only do you not have to work that day, BUT, you don't have to worry about working the next day either!!! Life is so simple sometimes!!!
And speaking of simple.... this pasta was not only simple, but delicious and comforting to boot - three things that should be at the top of everyone's favorite pasta dishes! And, to make things even easier, I went with a store bought pesto. Oh, I know there will be people out there that say "why? when you can make your own so easily"... and you truly can, but for this dish, I would recommend the store bought because of the ease and the fact that it's not the star of the show anyway. Whichever way you go, though, prepare yourself for a good, hearty pasta dish that will have your family asking for more!
Shells with Pesto Meat Sauce
Adapted from Food & Wine
Printable Recipe
Ingredients:
8oz shell pasta
2 teaspoons olive oil
1/2 sweet onion, finely chopped
1 garlic clove, minced
1/2 lbs ground beef
1 14.5oz can diced tomatoes, partially drained
2 teaspoons Italian seasoning
salt and pepper
3 Tablespoons prepared pesto (homemade or store bought is fine)
1 Tablespoon grated parmesan cheese
Directions:
Cook pasta according to package directions; drain and set aside.
Heat the oil in a skillet over medium heat. Add the onion and reduce heat to medium low. Cook, stirring occasionally, until the onion becomes soft and translucent. Add the garlic and cook 1 minute. Add the ground beef, breaking it up with a wooden spoon and increase heat to medium - medium high. Cook until the beef is no longer pink, about 5-8 minutes. Drain off any excess grease. Stir in the tomatoes and Italian seasoning. Season to taste with salt and pepper. Allow to simmer for 8 minutes. Add the pesto and parmesan cheese and let simmer another 5-8 minutes. Toss in the cooked pasta and serve with warm crusty bread. Enjoy!
One Year Ago: Korean Grilled Chicken
Two Years Ago: Mustard Roasted Potatoes
Three Years Ago: Honey Mustard Chicken
I know I have talked of this briefly before... BUT... I've GOT to talk about it again! For those of you that don't watch The Walking Dead, you might want to skip to the next paragraph... for those of you that DO watch The Walking Dead..... are you as excited as I am about the new episode next Sunday? OMG... what's going to happen to Daryl? Yikes!! I read the comic, but Daryl is a character that is not in the comic, so I really have no clue how they are going to handle things with him..... and I adore him!! He is absolutely, hands down, my favorite character! I saw an extended preview of the rest of the season and they show Daryl once! I'm sure it's just to make us wonder and speculate, but geeeeez, Oooohhh... I so can't wait for Sunday!!
Ok...ok.... on to the recipe! This dish is comfort in a bowl... not much else needs to be said about it really. Although it may taste as if the sauce cooks all day, this can be thrown together even on a busy weeknight!
Mostaccioli with Tomato Pork Sauce
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 small sweet onion, roughly chopped
1 jalapeno, stem and seeds removed, roughly chopped
6 mini sweet peppers, stem and seeds removed, roughly chopped
10 oz Mostaccioli pasta
1/2 lbs Mexican chorizo
1/2 lbs ground pork
1 28oz can Cento Tomato Puree
1/2 cup dry red wine
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh thyme, chopped
1 small zucchini squash, sliced lengthwise then sliced
Directions:
Place the onion, jalapeno and mini peppers in a food processor and pulse until everything is finely chopped.
Cook pasta according to package instructions; drain and set aside.
In a deep non-stick skillet, over medium heat, add the chorizo; breaking it up with a wooden spoon. Allow to cook for about 3 minutes. Add the ground pork; breaking that up with a wooden spoon also. Allow to cook for 5 minutes, stirring occasionally. Add the veggies and cook until the meat is no longer pink and cooked through, about 3 more minutes. Pour off any excess grease and add the tomato puree, wine, sugar, salt and pepper; stirring to combine. Bring to a low simmer and allow to cook for 20 minutes. Add the thyme and zucchini and cook another 5-10 minutes or until the zucchini is cooked to your liking. Serve over mostaccioli and enjoy!
One Year Ago: A Belated Birthday Wish
Two Years Ago: Midnight Chocolate Cupcakes with Strawberry Frosting
Three Years Ago: Snickers Cookies
Two things I loved when I was growing up - my grandma's mac and cheese and queso dip. For me, queso has either been a mixture of ground beef and Velveeta (my mom made this a lot) or Velveeta and Ro*Tel. My grandma's mac and cheese was made with Velveeta and is to this day, the best mac and cheese I've had. (although, we all have her recipe, yet none of us can duplicate it.... there must be some missing ingredient she did not tell us about, or there truly is something to be said about the "love" you put into your cooking).
Even now, as an adult, I adore both things.... you all know that I still eat mac and cheese, as I post recipes here for it all the time. But most of you probably don't know I still eat Queso any chance I can get. Hence, how the idea for this pasta came about. One weekend I was thinking of queso dip AND mac and cheese.... and wouldn't you know it... I thought "hey, why not combine the two???"
Not only was this a delicious masterpiece but also a great homage to my grandma and mom!!!!
Chicken Queso Pasta
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1-2 boneless, skinless chicken breasts, sauteed or grilled and cut into bite size pieces
2 cups elbow pasta
8 oz Velveeta cheese
5 oz Ro*Tel
1 jalapeno, finely chopped
1/4 cup half and half (or more if necessary)
garlic powder (to taste)
salt and pepper (to taste)
Directions:
Cook pasta according to package directions; drain well and return to pot. Place pot over low heat and add the Velveeta, Ro*Tel and jalapeno. Stirring to help the Velveeta melt. Stir in the half and half until you reach the right consistency. Stir in the cooked chicken. Taste for seasoning - add garlic powder, salt and pepper. Serve immediately. Enjoy!
One Year Ago: Crunchy Topped Tilapia with Po'Dunk Sauce
Two Years Ago: Spicy Crab Cakes with Lemon Aioli
Three Years Ago: Creamy Italian Sausage Pasta
Hmmmmmmm..... Let's see here - chicken, pepper jack cheese AND bacon? What's not to love about this dish? It's got everything - dairy, grains, vegetables, proteins, fats... I mean the only thing missing is the fruit..... You can get that from your dessert :) Who knew a well balanced meal could come from a bowl of mac and cheese??
Although, this would be good baked with a nice crunchy topping, this is a very simple way to get a great mac and cheese on the table in less than 30 minutes. It's creamy, it's smooth, and it's sure to be a crowd pleaser!!
Just a quick note about comments.. I have no removed the word verification - I didn't get a single comment yesterday after I turned it on - I'm going to try moderating my comments and see if that works any better. Sorry for the inconvenience, but this spam stuff is pushing me close to not wanting to blog anymore!! It's sooo frustrating!!
Pepper Jack Mac N Cheese with Bacon and Chicken
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 large chicken breast, cooked and cut into bite size pieces
10 mini sweet peppers, roughly chopped
1 Serrano pepper (or jalapeno), finely chopped
5 strips of bacon, cooked crisp and crumbled
2 cups elbow macaroni
2 eggs
5 oz evaporated milk
1 teaspoon hot sauce (I used Frank's Hot Sauce)
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard
2 cups shredded pepper jack cheese
Directions:
Cook pasta according to package directions; drain and put back in pot.
In a large measuring cup or bowl, mix together the egg, evaporated milk, hot sauce, salt, pepper and dry mustard until well combined. Place the pot of pasta back on low and slowly pour the mixture into the pasta, stirring to coat. Add the cheese 1 cup at a time and stir until cheese has melted. Add the chicken, sweet peppers, serrano, and bacon. Stir to combine. Allow to cook another minute or two, or until everything is heated through. Remove from heat and serve. Enjoy!
One Year Ago: Pomegranate Balsamic Pork Chops
Two Years Ago: Potato and Chipotle Chowder
Fra Diavolo is Italian for Brother Devil. I thought that was pretty fitting for a post on Halloween, don't you agree?
I've made this dish many times in the past, but of course, for some reason, I haven't made it in ages. The other day I was thumbing through one of my cookbooks when I was reminded of it. I've also made this with chicken too, so if you aren't a fan of shrimp, don't run away. This is a very simple dish with a very fancy name and if you like a bit of spice in your life, this recipe is made just for you!
Shrimp Fra Diavolo
Adapted from Giada de Laurentiis
Printable Recipe
Ingredients:
20 large shrimp, peeled and deveined
1/4 teaspoon salt
1 teaspoon red pepper flakes, divided
1 teaspoon olive oil
2 garlic cloves, finely minced
1 (14oz) can crushed tomatoes
1/4 cup red wine
1/4 teaspoon dried oregano
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1/2 lbs. thin spaghetti
Directions:
Toss the shrimp with salt and red pepper flakes. Let sit for 15 minutes.
Cook pasta according to package directions; drain and set aside.
In a skillet heat the olive oil over medium heat. Add the shrimp and saute for 3-5 minutes, or until the shrimp are pink and cooked through. Remove and set aside. Add the garlic to the skillet and saute for 30 seconds. Add the crushed tomatoes, red wine and oregano. Stir to combine. Reduce heat and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp to the skillet and add the parsley and basil. Stir to combine. Let cook another 1-2 minutes. Season with salt and pepper to taste. Toss in pasta and serve. Enjoy!
One Year Ago: Simple Shrimp Stir Fry
Two Years Ago: Halloween - Our Tradition
Ok, maybe this is taking my salad kick a little too far, but I couldn't help myself. Putting Caesar salad dressing on a pasta dish probably isn't the way to go if you are counting calories... but, if you really want to splurge a little... this is the pasta dish for you. It brings everything I love about the salad into one of my favorite meals... PASTA!
My idea was to throw some romaine lettuce in with this pasta - stir it in right at the end just to wilt it a tiny bit, but Chris wasn't really too eager to try it with the lettuce in it. Although he has had grilled romaine before, he did not sound as if he was too thrill with the thought of warmed lettuce in his pasta, so to appease him and to get a little veggie into the mix, I added red pepper instead. The only problem....? if you can call it that... the red pepper sort of overpowered the flavors at times.... but only just a little... only just a little :)
Can you say yum??
Chicken Caesar Pasta
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1 Tablespoon lemon juice
1 Tablespoon olive oil
dash of Worcestershire sauce
1 Tablespoon grated parmesan cheese
1 red pepper, stem and seeds removed
8-10oz ziti or penne pasta
1/3 - 1/2 cup Caesar dressing (recipe follows)
1/4 cup parmesan cheese, shredding
1/4 cup panko breadcrumbs, mixed with 1 Tablespoon olive oil and toasted (browned in a skillet or under a broiler)
Caesar dressing - (makes about 2/3 cup)
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
- mix all ingredients together until well combined. Cover and refrigerate for up to one week.
Directions:
Mix together the lemon juice, olive oil, Worcestershire, and parmesan cheese. Place the chicken in a resealable bag and pour the marinade over top. Seal and refrigerate for 1-2 hours. Preheat grill to 375 degrees F and clean and oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool. Now grill the red pepper by placing over direct heat and allow to grill 3 minutes per side. Remove and thinly slice. When chicken is cool enough to handle, cut into bite size pieces or thinly slice. (You can also cook the chicken and peppers in a skillet over medium high heat if you don't want to grill)
Meanwhile, cook the pasta according to package directions. Drain and pour into large bowl. Add the cooked chicken and peppers. Add Caesar dressing and toss to combine. top with shredded parmesan cheese and toasted breadcrumbs. Serve immediately. Enjoy!
One Year Ago: A Cook's Book For Cooks
Two Years Ago: Sour Cream Corn Muffins
