to-meater pasta

1/2 pkg fettuccini pasta (dry)

1/2 lb hot jimmy dean sausage

1 pkg cherry tomatoes or small snacking tomatoes

1 cup heavy whipping cream

1/4 tsp Garlic powder

1/4 tsp ground Nutmeg 

Olive oil

Chipotle (optional), 1/4 tsp or more

Parmesan cheese

Cook fettuccine according to directions in pkg. In a separate skillet - cook the sausage. Drain the pasta and shock with cold water. Drain the sausage on paper towels. In the pan the sausage cooked in: add the cream, garlic powder and nutmeg. Simmer until heated through. Add the tomatoes, 1 tsp of olive oil and salt and pepper to taste. Add chipotle, if desired. Continue to simmer stirring occasionally. 

Combine pasta, cream with tomatoes and sausage. Divide among two plates and top with Parmesan cheese. 

[pasta with ham, peas and cream]

serves 2 adults and 1 child
based on Nigella's recipe of the same name

1 cup dried pasta, like mini farfalle
1 cup frozen peas
1 cup heavy cream
1 1/4 cup diced ham
2 Tbsp grated Parmesan


Cook pasta according to directions on box in plenty of salted boiling water.  After 5 minutes add the peas to the pasta.

When the pasta is cooked, drain with the peas.  Put the dry pan back on the heat with the cream and ham.  Cook on medium heat for 5 minutes, stirring occasionally.  Add the pasta, peas and Parmesan and warm through.  Serve hot and enjoy.

[minestrone w/ turkey meatballs]

This is just the 'easy minestrone' recipe with turkey meatballs, but it makes a world of difference and it's amazingly good.  You're welcome

The soup: based on Nigella Lawson's 'Minestrone in Minutes'

The balls: based on Giada De Laurentiis' 'Mini Turkey Meatballs'

Serves 2-3

Turkey Meatball Ingredients:

1/2 small onion, grated or finely chopped

1 1/2 garlic cloves, minced 

1 large egg

1/8 cup dried bread crumbs

1 1/2 Tbsp ketchup

small handful of fresh Italian parsley leaves, chopped.  (or a large pinch of dry)

1/4 cup shredded Parmesan

1/2 tsp salt

1/8 tsp ground black pepper

1/2 pound extra lean ground Turkey (I use the 99% fat free stuff)

2 Tbsp olive oil

Meatball Directions:

(These can be prepared ahead of time and then chill in the fridge for a day or two before you make the soup.)

 

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt & pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 

Heat the oil in a heavy large frying pan, or electric skillet, over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. (Note to self - turkey browns quickly - turn often).  Turn off heat. Transfer the meatballs to a paper towel covered plate.

Let the meatballs sit and prepare the soup...

Soup Ingredients: 

Meatballs

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini passta

Red Pepper flakes, optional

Soup Directions:

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Carefully add the meatballs and bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Usually 10 minutes).  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 10 minutes.   Serve the meatball minestrone with Parmesan, if desired.

[easy minestrone]

Based on Nigella Lawson's 'Minestrone in Minutes'

Serves 2-3

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini

Red Pepper flakes, optional

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 5-10 minutes. 

[chicken fettuccine casserole]

Prep Time: 20 Min
Total Time: 50 Min
Serves: 2

Ingredients:

4.5 oz refrigerated fettuccine

2 Tbsp salted butter

2 Tbsp all-purpose flour

1 cup chicken broth (from 32-oz carton)

1/4 cup half-and-half

3/4 cup cubed cooked chicken

1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips

1 slice bacon, crisply cooked and crumbled

2 Tbsp shredded Parmesan cheese

Directions:

Heat oven to 350º. Drizzle square baking dish, 8x8x2 inches, with olive oil. Cook and drain fettuccine as directed on package.  While fettuccine is cooking, melt butter in 1-quart saucepan over medium heat. Stir in flour. Gradually stir in broth.  Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.  Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

[buttered egg noodles]

serves 2 as a side dish

6 oz wide egg noodles

2 Tbsp butter

chopped parsley or dill

small squeeze of lemon juice

salt and pepper

Cook noodles to al dente (according to instructions on package) in boiling salted water.  Transfer 1/8 cup of the water to a skillet then drain the noodles in a strainer.  Rinse noodles with cold water to stop cooking.  In the skillet with the water, stir in the cold butter and keep heat on low.  Add the parsley or dill (about 1 Tbsp chopped parsley, or 1/4 tsp dried dill), stir in lemon juice and salt and pepper to taste.  Toss the noodles with the sauce and serve warm.

[grilled shrimp and scallop scampi on angel hair pasta]

This recipe is a little tricky the first time only due to handling so many pots in the kitchen at once with very time sensitive ingredients, like seafood.  Once you've made it once, it's easy to master.  The bacon can be replaced by prosciutto if you can find it.

sea salt

black pepper

1/2 pound of angel hair pasta

6 garlic cloves,minced

1/2 cup flat leaf parsley, chopped

1/4 cup extra virgin olive oil

about 16 shrimp, medium to large size, peeled, deveined, and tails removed

8 medium sized scallops

1 tsp red pepper flakes

1/2 cup dry white wine or sherry

juice of one lemon

4 Tbsp cold unsalted butter

4 pieces of bacon

4 green onions, thinly sliced

Parmesan, if desired

Perheat oven to 400 degrees.  Lay bacon strips in a pyrex pan and cook for 15 minutes, or until cooked through.  Remove from oven and set aside between paper towels to drain.

Bring a large pot of boiling water to a boil.

In a bowl, combine the garlic, parsley, salt, pepper and extra virgin olive oil.  Place half of the mixture with the shrimp and scallops and toss to coat evenly.  

Cook the pasta per the directions on the box by adding the pasta to the water along with some salt, cook until al dente (about 4 minutes).  Reserve 3 ladles of the water.  Drain the pasta and rinse with cold water to stop cooking.

Heat a skillet to medium high and add the shrimp and scallops once it's hot.  (If using a nonstick pan - no need to add more oil - the marinade has enough).  Cook for about 3 minutes on each side, or until the scallops are lightly browned and the shrimp is pink.  Once cooked, remove skillet from heat and set aside.  

In a large pan/skillet, add the reserved garlic mixture and the red pepper flakes and cook over medium high heat until fragrant (don't let the garlic brown).  Add the wine and cook for 2 minutes.  Add about 2 ladles of the reserved pasta water, and the juice from the lemon.  Cook for 2 minutes.  Turn off the heat and add the butter, stiring until it's melted.  Add the shrimp and scallops and toss to coat.  Add the onion and bacon and toss again.  Last, add the pasta and toss to warm up the pasta.  

Serves two generous servings.  Top with a little shredded Parmesan if desired.

[spicy shrimp scampi]

a variation on the chicken scampi

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 jalapeno, sliced

1/2 cup heavy cream

1 1/2 cups (dry) shell shaped pasta

2 Tbsp olive oil

1/2 pound, peeled & deveined uncooked shrimp

1/4 cup all-purpose flour

1 green bell pepper, cut into bite-size strips

1/2 chopped white onion

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add jalapeno and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the shell-shaped pasta and cook according to directions on the box  or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly pepper the shrimp, then coat with flour.  Shake excess flour from shrimp and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the shrimp is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped onion to the center of the skillet.  Continue cooking the shrimp and vegetables for 4 to 6 minutes or until the shrimp is browned and the veggies begin to brown on the edges.  Pour the sauce over the shrimp and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle with Parmesan (if using).

[chicken scampi]

Serves 2, (very generous servings)

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 tsp minced fresh parsley

1/2 cup heavy cream

8 ounces angel hair pasta

2 Tbsp olive oil

6 chicken tenderloins

1/4 cup all-purpose flour

1/2 green bell pepper, cut into bite-size strips

1/2 red bell pepper, cut into bite-size strips

1/2 yellow bell pepper, cut into bite-size strips

1/2 chopped red onion

1 tsp minced fresh parsley

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add parley and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the angel hair pasta and cook for 4 minutes or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly salt and pepper the chicken tenderloins, then coat with flour.  Shake excess flour from chicken and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the chicken is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped red onion to the center of the skillet.  Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the veggies begin to brown on the edges.  Pour the sauce over the chicken and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle each with fresh parsley.  (If including Parmesan cheese, serve with parsley and cheese on top).

[chicken noodle soup]

This has to be the best Chicken Noodle Soup we've ever tasted. You can leave out the parmesan and cream if you want - but it's better with it. This is based on Paula Deen's 'The Lady's Chicken Noodle Soup.

Ingredients: (part one... yes, there are two parts here)
One 2 1/2 - 3 pound Chicken, cut up (buy the pkg with all the pieces already cut up)
3 1/2 quarts Water (= 14 cups)
1 Onion, peeled
2 tsp Italian Herbs
1 tsp Lemon-Pepper Seasoning
3 cloves Garlic, minced
4 Bay Leaves
3 Chicken Bouillon Cubes
Salt and Pepper to taste (about 3 shakes each)

Add all the ingredients above into a large soup pot. Bring to a boil and cook for 35-45 minutes until chicken is cooked and tender. Remove the chicken from the pot and let rest on a plate or cutting board (careful so the juices don't go everywhere). Remove the pot from the heat and discard the bay leaves and the onion. Let the chicken cool until it's easy to hold. Once it's cooled, pick the bones clean, discarding the cartilage, skin and bones. Set the chicken aside.

Prepare:
2 cups sliced Carrots
2 cups sliced Celery, with leafy green tops
2 1/2 cups Uncooked Egg Noodles
3 Tbsp minced fresh Parsley
1/3 cup grated Parmesan Cheese
3/4 cup Heavy Cream
1/3 cup Cooking Sherry

Bring the stock in the pot back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 minutes. Add the egg noodles and cook according to the directs on the package, (usually about 8 minutes). When noodles are done, add chicken, parley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasoning if needed by adding salt and pepper. Serve with hot crusty french bread.

[parmesan sauce]

We're not going for diet here... we're going for delicious.

4 Tbsp unsalted butter
1 tsp dried rosemary
1 cup cream
salt/pepper to taste
grated nutmeg
1/2 cup parmesan
2 Tbsp parley (optional)

Directions:
Cook your pasta per the directions on the box. Drain and keep in strainer. In your pot that is now empty, melt the butter on low heat. Add the rosemary and stir for 1-2 minutes. Add cream, salt, pepper and nutmeg. Bring to slow boil and let reduce for 1-2 minutes, stir constantly. Add pasta and parmesan, (& chopped parley if you choose), and stir gently. Serve.

Optional: I add in sauteed chicken breast or turkey.

I realize there isn't a serving size here or anything. I tend to see what I've got in the fridge and adjust per my ingredients... or just make enough for 4 small people or 2 very hungry people. This re-heats very well... throw some broccoli or green beans on the side to make yourself feel better.

[chicken parmesan w/ pasta]

Good with Garlic Bread and Parmesan Brussels Sprouts

3 chicken breasts
1 Cup bread crumbs (or more, doesn't need to be exact)
1 Tbsp. Garlic Powder
1 Tbsp. Paprika
1 Tbsp. Italian Herbs, (dried)
Salt & Pepper
Olive Oil
Shallot, minced
2 Garlic Cloves, minced
1 container of Prego traditional sauce
3 slices of cheese thick sliced - about 1/4" thick, (mozzarella, farmers basil)
Pasta, (fettuccine is best)
 
Preheat oven to 400 degrees.
 
Season chicken with salt and pepper. Mix bread crumbs, garlic powder, paprika, and Italian herbs. Mix chicken with bread crumb mixture, coating each piece. Set aside.
In saute pan/skillet: Heat 1/2 Tbsp. olive oil, add shallots. Heat until opaque. Add dash of salt and pepper. Add garlic and stir (about 3o seconds). Remove from pan (in bowl), set aside.
 
Add additional 1 Tbsp olive oil to pan with any extra oil (from shallots and garlic.) Heat to medium heat. Add chicken, saute on each side until golden on both sides.
Remove chicken from pan - set aside (on a cutting board or plate).
 
Add Prego to skillet (the traditional blend), mix in shallot/garlic mix. Add chicken on top of sauce. Top chicken with sliced cheese. (Favorite is Farmers w/ Basil).
 
Put entire skillet in 400 degree oven for 40 minutes.
 
Meanwhile: boil pasta according to directions. Add additional Prego from container to drained pasta.
 
To serve: Top Pasta with additional pasta sauce from skillet. Serve with chicken.

[pasta salad]

It's so easy to make it's ridiculous...

Prep time: 10 minutes Serves: 4

Ingredients:
1 1/2 - 2 cups of dry pasta (we like multicolored rotini)
3 carrots
3 celery stalks
dried Italian herbs
salt
Italian Salad Dressing (we like Kraft’s Zesty Italian)

Instructions:

Cook the pasta until al dente. When you add the pasta to the boiling water, add 2 tbsp of dry Italian herbs and a bit of salt. Let it boil in this – but don’t wash the pasta with water when you drain it. When pasta is done, let is side aside as it drains. Clean the celery and carrots. Shave the carrots with the carrot peeler and cut the celery into thin little pieces. Put these into a bowl and add the pasta. (It's ok if it's still warm.) Coat it all with the dressing. Add as much or as little as you like, just make sure it's all coated! Mix it together, and stick it in the fridge. It should last up to a week!