>Creamy Garlicky Shrimp Over Fettuccini

>

This was a total surprise dish.  By a surprise dish what I mean is I didn’t expect to love this.  I know that sounds weird but its true!  Here’s the background:  I got my Kraft First Taste coupon in the mail for the new Philadelphia Cooking Creme so I went out and bought it (because I can’t pass up free right?)  I chose the Savory Garlic Cooking Creme and brought it home, put it in the fridge and there it sat and sat…  Fast forward a little while and I need a quick meal, I had a pasta dish in mind for dinner that night and went to grab the ingredients and they were not here – ugh!  I opened the fridge to come up with another plan and this container was begging to be used.  So, I grabbed it.  When I say I didn’t expect to like this dish much , what I’m really saying is we are kind of pasta snobs in this house (I admit it we are.)  We don’t buy jarred sauce unless its going in lasagna and then maybe we’ll use some.  I can make a great sauce real fast like my go to quick pasta sauce recipe. Or an unbelievable, let it cook all day amazing pasta sauce like this one.  So, I was skeptical – I was so wrong!  This was great and when Hubby walked in from work and sat down to dinner he kept asking what was in this amazing sauce (he is a bigger pasta snob than I am so he was doubly shocked.)  Enjoy!!

What you need:

1 lb shrimp, frozen cooked cleaned and thawed (I used medium)

1/2 -1 cup frozen peas, thawed (I went overboard on the peas – I lost my grip on the bag)

2 tsp olive oil

1/2 cup chopped onion

black pepper

1/4 cup milk

1 tub Philadelphia Savory Garlicky Cooking Creme

What you do:

Heat oil and cook onions about 3-4 minutes.  Ad the peas and cook while stirring 4-5 more minutes.  Add your shrimp, pepper and milk and cook and stir for about 3 minutes or until the shrimp are heated through.  Add the creme now and continue to cook and stir for another couple of minutes.  You can add pasta liquid to thin if you need to.

Serve over fettuccine.

Linking up here

Read Full Post »

>Shrimp, Leek and Spinach Pasta

>

Here is a great pasta dish!  I normally don’t cook with a lot of cream (eventhough it makes a dish delish!)  But when I saw this recipe at Real Simple I just felt a need to make it.  Hubby was shocked when he sat down to dinner (he cooks with heavy cream but wasn’t expecting it from me.)  I told him I made a special treat for him.  I am so glad I did, these flavors went well together and it really was a treat.  Enjoy!!

What You Need:

1 box of  short pasta

2 tablespoons unsalted butter

2 leeks (white and light green parts only), cut into half-moons

kosher salt and black pepper

1 pound peeled and deveined medium shrimp

finely grated zest of 1 lemon

3/4 cup heavy cream

10 ounces baby spinach (about 12 cups)

What You Do:

Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.

 Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.

Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Linking up HERE

(Recipe from Real Simple)

Read Full Post »

>Spinach Lasagna – Slow Cooker Style

>

This was from last weeks Slow Cooker Tuesday.  This time I turned to my all time favorite magazine, Real Simple, for inspiration.  I admit I was skeptical at first, you see I have made lasagna in my slow cooker before and it was a complete failure.  The noodles were way too mushy and we are purely an “al dente” household.  I read the recipe a few times and noticed that even though this was a slow cooker recipe it was not an all day recipe so I figured this would make the difference and decided to go with it.  It worked!  This lasagna was so much better than the last, a real winner and a dish I will definitely make again.  I also love any dish that can get my Little Man to enjoy some spinach.  Enjoy!!

What you need:

(adapted from Real Simple)

2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture

1 cup ricotta

3/4 cup grated Parmesan

3 cups marinara sauce

6 regular lasagna noodles (not no-boil)

1 1/2 cups grated mozzarella

What you do:

In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan.

 In a second bowl, mix together the marinara sauce and ½ cup water.

Ladle in  ¾ cup of the marinara mixture in the bottom of a slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the last of the noodles, remaining marinara mixture, mozzarella, and Parmesan.

Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.

Linking up HERE

Read Full Post »

>Spaghetti alla carbonara – Ultimate comfort food

>

I made Spaghetti alla carbonara last night.  I know what your thinking, how does someone go from writing a workout review one day to consuming this mixture of pasta, bacon and eggs the next?  I’m with you – but I did and it was sooo good!  In my defense, yesterday was the day I was suppose to go grocery shopping but the kids had (another) snow day.  I don’t know about you but I don’t like to shop with my kids.  If I take them I don’t stick to my list and I buy things I don’t need and forget the important stuff.  Not to mention I’m bit of a strange person – I love going to the grocery store and taking my time to wander around a bit.  So – the recipe here – yes – well I was scrolling through my blog roll yesterday and Mark Bittman posted his 25 Favorite Minimalist Recipes.  I knew I was making pasta so when I saw his recipe I just went with it.  His article on pasta 3 ways was really good and I originally started making this:

Pasta Alla Gricia

Time: 30 minutes

2 tablespoons extra virgin olive oil

1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)

Salt and freshly ground black pepper

1 pound linguine or other long, thin pasta

1/2 cup grated pecorino Romano, or more to taste.

1. Bring a large pot of water to a rolling boil. In a small saucepan, combine olive oil and meat, and turn heat to medium. Cook, stirring occasionally, until nicely browned, about 10 minutes. Turn off heat.

2. Salt water, and cook pasta until tender but not mushy. Reserve about a cup of water before draining pasta.
3. Toss drained pasta with meat and its juices; stir in cheese. If mixture is dry, add a little of the pasta cooking water (or a little olive oil). Season with plenty of black pepper, and serve.


But then I saw this and went with it:


Variations: Spaghetti alla carbonara: While pasta is cooking, beat 3 eggs in a large warmed bowl. Stir in about 1/2 cup freshly grated Parmesan and the meat and its juices. When pasta is done, drain and toss with egg mixture. If the dressed pasta is dry, add a little reserved cooking water. Add plenty of black pepper and more Parmesan to taste, and serve.


I served it on Garden Delight pasta – does that make it a bit healthier?
This was the ultimate comfort food, and so easy to make – go for it and Enjoy!


(recipes from markbittman.com)

Read Full Post »

I Got My Kids to Eat Spinach

I finally got the kids to eat spinach and beg for seconds. A huge triumph with my 4 year old. I did it by blending creamy frozen spinach into his favorite pasta, penne, and adding cheese. The result was a gooey, cheesy and very yummy meal. When I make dishes like this I will usually attempt to make them a bit healthier by substituting whole grain pasta for the regular pasta and using low fat cheeses. Enjoy!

Ingredients:
½ a box of penne
1 (14 ounce) can of artichoke hearts, rinsed and quartered
1 (9 ounce) box of frozen creamed spinach, thawed
¼ cup parmesan cheese, grated
2 cups shredded mozzarella
Directions:
Cook the pasta according to package directions, drain, and return to pot. Heat Broiler.
Add the artichokes, spinach, parmesan and half the mozzarella to pasta along with salt and pepper. Toss to combine.
Transfer the pasta mixture to a shallow 2 quart (or 8×8 square) broil proof baking dish.
Broil until the cheese is browned in spots, 2-3 minutes.
(Adapted from Real Simple)

I doubled this recipe because I love leftovers – that’s why my dish is not 8×8

Read Full Post »

A Good Bolognese Takes Time

Not too long ago, I posted a quick bolognese sauce.  Last night we had company so I decided to make the real bolognese,   the kind that takes a lot of time, the kind that makes the house smell amazing  and the kind that tastes out of this world.  I served it with a big salad and some homemade focaccia.  The problem -I was caught up with the company (and my glass of wine) and I completely forgot to take a picture of everything plated.  It looked fabulous!  But you are just going to have to take my word for it – or just try it for yourself. Enjoy!!

Ingredients

I recommend doubling or even tripling this recipe so you always have some on hand -it freezes well.

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large onion, chopped

2 carrots, chopped,

2 celery ribs, chopped

2 garlic cloves, chopped

2 tablespoons tomato paste

1 pound meat loaf mix

1 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

1 cup dry white wine or chicken broth

1 (28 ounce can ) crushed tomatoes

Heat oil and butter in a large pot over moderately high heat until foam subsides. Add vegetables and cook for 2 minutes. 

Stir in tomato paste and cook for one minute more.  Add the meatloaf mix and cook, stirring until no longer pink. 

Add milk, salt, pepper and nutmeg and cook stirring constantly, until most of the milk has evaporated (about 8 minutes.)  Add wine or broth and cook, stirring again until all liquid has evaporated.  Add tomatoes and cook sauce at a bare simmer, uncovered, stirring occasionally for about one and a half hours. 

Season with salt and pepper. This recipe was adapted from the Gourmet Cookbook.

Read Full Post »

Another Pasta Recipe

We really do love pasta in this house.  Tonight we are featuring a bow tie pasta in a sausage, spinach and feta sauce – delish!!   I found this recipe in Southern Living and was so happy with the result.  I love the tangy flavor from the feta. I also love that this dish has no butter or cream in it and it is so tasty.  Kids loved it too, Little Man did refuse to eat the “green stuff” but that’s OK – he ate everything else. Enjoy!

Ingredients:
1 (12 oz) package of bow tie pasta
3/4 lb Italian sausage, casings removed
1 medium onion, chopped
4 garlic cloves, minced
1/4 cup balsamic vinegar
1 can or about half a box of chicken broth (14 ounces)
1 (9 oz) bag of spinach
1 container (4-6 oz) feta, crumbled
1/4 teaspoon salt
4 fresh basil leaves or dried

Prepare pasta according to package. 
Meanwhile, in a dutch oven saute the sausage until no longer pink, about 10 minutes. Add onion and saute for 5 minutes more.  Add the garlic and saute for 1 minute.
Stir in the vinegar and cook for 3 minutes.  Add the broth and let reduce a bit (about 5 minutes not too long). Stir in the spinach, feta, salt and basil until heated through.  Serve over pasta and enjoy!  If your like me don’t forget the crushed red pepper.

Read Full Post »

Go To Pasta Sauce (kind of)

My blog needs followers,  If you like what you see on here – please suggest it to your fiends.

We love, love,love pasta in this house.  Any shape or size will do; wagon wheels, penne (“doot doot noodles), fettuccine, linguine… you name it.  It is a “go to” in this house when we don’t have a dinner plan.  I never buy a jar of pasta sauce but my cabinet is always full of cans of diced tomatoes so I can always throw a sauce together quickly.  Last night I felt  like a bolognese sauce but my normal recipe is one that takes hours to make (and so worth it.)  I threw this one together in no time and was very pleased with the results. Enjoy!

Ingredients:
1 lb ground beef or turkey
1 small onion, diced
2 garlic cloves, chopped
crushed red pepper (just a pinch)
salt and pepper, to your liking
1 tablespoon tomato puree
1/2 cup chicken broth (you can use water or wine or any combination)
fennel seeds, just a shake
1 can tomato sauce
1 can diced tomatoes

Saute the onions and garlic until translucent and add the crushed red pepper, salt and pepper.  Add the ground beef and cook until no longer pink.  Mix in the tomato paste, chicken broth and and fennel seeds. Let reduce a bit and then add in your diced tomatoes and tomato sauce.  Bring the mixture to a boil and let simmer while you make the pasta. 
Serve with freshly grated parmigiana cheese and (for spice freaks like me) more crushed red pepper.

Read Full Post »

Tuesday Night Special

On Tuesdays Sweet Girl has dance and I always feel there are not enough hours in the day.  Today was the first day we left dance in the dark – making it feel all that much later.  When we get home I feel I am rushed to quickly throw something together for the kids so they have time to shower and watch a little something on TV before bed time (my kids need the “calm down time” in front of the TV for a few minutes before its lights out.)  The plan was pasta with whatever I could find.  Well, the plan turned out better than I thought, I must have had the right ingredients in the fridge today. When I made this I didn’t plan on blogging it so I didn’t measure anything.  That’s why this will be one of those recipes where my measurements are “about this much” of something instead of an actual measurement.  I decided to blog the recipe after Sweet Girl had thirds and claimed this to be an awesome dinner and even asked me for the recipe for her recipe book. Have I mentioned yet how like me she is, yes she started her own recipe book – its really Sweet.  Enjoy!!

Tuesday Night Special

Ingredients:

1 box of wagon wheel pasta

1/2 onion diced

2 garlic cloves, minced

3 tablespoons olive oil

a bunch of peas and corn

about half a container of chicken broth

1 tablespoon butter (about)

handful of diced mozzarella

parsley

salt

crushed red pepper (optional)

Boil pasta according to package directions adding the peas and corn to the boiling water with the pasta.

While pasta is cooking, heat olive oil in a skillet over med high heat and add onions and garlic saute until onions are translucent.  Add the chicken broth and bring to a boil and then lower heat.  Add the butter and parsley and combine.

Add the sauce to the drained pasta and veges, toss in the cheese and a sprinkling of salt.

It’s a good idea to reserve a ladleful of the pasta water in case your sauce needs to be thickened.  I didn’t use any this time but normally I do add some.



Read Full Post »

It’s an eggplant

I do everything in my power to avoid going food shopping with my children.  It takes twice as long and I always- always end up buying things I don’t want or need and completely forgetting to get the stuff that is on my list.  My kids want everything they see in the store!  But this time what caught Sweet Girls eye was not a new snack she wanted to try, it was an odd shaped vegetable in her favorite color – purple.  As soon as I heard “Mommy, can we get this?” I said no but then I turned around and saw what she had.  So, we bought an eggplant  That night I realized that when we grabbed the eggplant I neglected to think through the whole meal and wasn’t quite sure what I was going to make.  I pulled out a few vegetables and one of my favorite pantry items, a can of diced tomatoes and we had a great eggplant and pasta dinner.  Enjoy!

Ingredients:
one eggplant, cut into a small dice
1 can of diced tomatoes
1 garlic clove, minced
olive oil for a shallow fry
1/2 tomato diced
your choice of pasta
salt and pepper
parmigiana cheese

Cook pasta according to package directions. Heat oil in a pan until hot but not smoking.  Add the eggplant and cook until tender and golden, about 10-15 minutes.  Add the garlic and fresh tomatoes and saute for a few minutes.  Add the diced tomatoes and cook until heated through.  Season with salt and pepper.  Serve over pasta and top with cheese.

Read Full Post »