Orzo Pasta

 This is one of my kids' favorite meals.

-Averie Cooks

1 pound orzo, cooked according to package directions and drained

 3 tablespoons olive oil for pan + more for finished dish, as desired

 1 medium sweet Vidalia onion, diced small

 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper

 2 teaspoons Italian seasoning

 1 teaspoon dried oregano

 1 to 4 cloves garlic, pressed or finely minced

 5 ounces fresh spinach (about 4 giant handfuls)

 1/2 English cucumber, diced small

 1 1/2 cups sliced cherry or grape tomatoes

 1 teaspoon lemon zest, or to taste

 2 to 3 tablespoons lemon juice, or to taste

 1+ teaspoons kosher salt, or to taste

 1 teaspoon freshly ground black pepper, or to taste

 

 6 ounces crumbled feta cheese

 

To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.

 

While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.

 

Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.

 

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.

 

Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.

 

Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.

 

Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.

 

Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.

 

Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.

If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.

Creamy Spinach Tomato Tortellini

This is a fast and delicious meal!

-Cooking Classy

1 (20 oz.) pkg. refrigerated three-cheese tortellini

2 Tbsp. butter

2 cloves garlic, minced

3 Tbsp. all-purpose flour

1 tsp. onion powder

1 1/4 cups milk

1/2 cup heavy cream

1 (14.5 oz.) can petite diced tomatoes (undrained)

1 1/2 cups (packed) chopped fresh spinach

3 Tbsp. chopped fresh basil (or 1 ½ to 2 tsp. dry)

2 tsp. chopped fresh oregano (or 1/2 tsp. dry)

Salt and freshly ground black pepper

6 Tbsp. finely shredded Parmesan, plus more for serving

Red pepper flakes, for serving (optional)

Cook tortellini according to directions listed on package.

Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. 

Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add Parmesan cheese and stir until melted. Remove from heat.

Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired).

Serve warm sprinkled with additional Parmesan cheese if desired and optional red pepper flakes.

Ravioli

Brandon got a pasta roller for his birthday and he has become a pro at ravioli. We decided to ditch the ravioli molds after the first batch- it's much easier to cut them with a roller. 

PASTA DOUGH

-Mario Batali

2 cup 00 fine Italian flour


2 cup All-purpose

4 large eggs

Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well.

As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).

When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

FOUR CHEESE RAVIOLI

-Allrecipes


1 (8 ounce) container ricotta cheese



1 (4 ounce) package cream cheese, softened



1/2 cup shredded mozzarella cheese



1/2 cup provolone cheese, shredded



1 egg

1 1/2 teaspoons dried parsley


Egg Wash:

1 egg

1 Tablespoon water

Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.

Beat the egg with the tablespoon of water to make the egg wash.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

TOASTED RAVIOLI

After shaping ravioli, dip in beaten egg, and then in a mixture of 1 cup Italian seasoned bread crumbs and 1 cup Panko bread crumbs. Deep fry until golden brown. 

Spicy Sausage Pasta

I love skillet dinners and this one is a winner. It can be a little spicy for young children - I add a little sour cream to their portions to calm the heat.

-Kevin and Amanda

1 tbsp olive oil

1 lb smoked sausage

1.5 cups diced onion

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild

1/2 cup heavy cream

8 oz penne pasta

1/2 teaspoon salt and pepper, each

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Spinach Lasagna Rollups

It's funny how just changing up the presentation of a dish can change perceptions. I made this dish just as I would my regular Manicotti or lasagna recipe, yet my family thought it was totally different and more delicious than regular lasagna. :)

-Tasteofhome.com

12 uncooked lasagna noodles

2 eggs, lightly beaten

2 ½ cups ricotta cheese

2 ½ cups (10 ounces) shredded part-skim mozzarella cheese

½ cup grated Parmesan cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry (I don’t use the whole package)

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground nutmeg

1 jar (26 ounces) meatless spaghetti sauce

Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Baked Ziti

My family prefers this meal over lasagna. It freezes well and is a winner when I need to take in a meal to a friend. Makes 2 8x8 pans, or one large 9x13.

-Six Sisters Stuff, modified

1 lb. dry rigatoni or ziti pasta
1 onion, chopped
½ lb. ground beef (season with salt, pepper, onion powder)
½ lb. ground italian sausage
2 (26 oz.) jars spaghetti sauce (I like Classico)
8 slices provolone cheese
1 ½ cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 7-8 minutes; drain.

In a large skillet, brown onion, ground beef and sausage over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees. Spray 2 8x8-inch pans with non-stick cooking spray. Layer as follows in each pan: ¼ of the pasta, ¼ of the sauce, 4 slices of Provolone cheese, ½ of sour cream, ¼ of pasta, ¼ mozzarella cheese and ¼ of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

If freezing, let cool, cover with foil, and place in freezer. To thaw, place in refrigerator at least 24 hours in advance.
If baking immediately, bake covered for 30 minutes in the preheated oven, or until cheeses are melted.
When baking cold from refrigerator, 45 min.
When baking from frozen, 90-120 min.

Homemade Ricotta

A couple weeks back I went to make lasagna for dinner and realized I had forgotten to get cottage cheese at the store. Since I didn't want to drag 5 kids out again, I thought I'd try making some ricotta.  I tried this recipe (halving it just in case it didn't work out) and it was super easy and yummy! I didn't have any cheese cloth, so just used a clean tea towel and it worked great- I just had to squeeze the extra liquid out.  I usually don't care for ricotta, but this was great and tasted delicious in our sausage lasagna! The next day, the flavor seemed to have mellowed and improved, so I would recommend making this ahead of time.

-Ina Garten

4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Thai Beef Noodles

Another winner for the whole family! I thought the original recipe might be a little heavy on the peanut butter, so I cut that back and added a little more milk. Add more veggies if you have them!

Modified from Taste of Home

1/3 cup 2% milk

1/4 cup creamy peanut butter

1/3 cup soy sauce

2 tablespoons brown sugar

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

12 ounces uncooked spaghetti

1 beef top sirloin steak (1 pound), thinly sliced

1-1/2 teaspoons canola oil, divided

1/2 cup thinly sliced fresh carrot

1/2 cup julienned sweet red pepper

1 cup fresh snow peas

2 green onions, sliced

1/4 cup chopped salted peanuts

2 tablespoons minced fresh cilantro

Chili garlic sauce, as desired

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.

Cook spaghetti according to package directions.

In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.

Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.

Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.

Pasta with Pumpkin and Sausage

I was assigned to bring a main dish to our Halloween recipe exchange in October - I decided mummy dogs wouldn't be appropriate for such a nice girl's night out.... lol

So I did some research and found this recipe. I must say it was pretty delicious - it might fool your taste buds into thinking it's a curry!

P.S. Even the pumpkin hater in our family thought it was good! :)

-Rachael Ray

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine (or chicken stock)
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine (or chicken stock) by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Orzo with Parmesan and Basil

I thought I'd branch out and try a different side dish and tried this recipe from allrecipes.com. It was yummy and a great way to use some of the basil from our garden!

-Allrecipes.com

2 Tbsp. butter

1 cup uncooked Orzo pasta

1 (14.5 oz) can chicken broth

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

salt, pepper (and garlic salt), to taste

Fresh basil sprigs for garnish

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 

Stir in chicken broth and bring to boil. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.

Mix in Parmesan cheese and basil. season with salt and pepper (and garlic salt). Transfer to shallow bowl. Garnish with basil sprigs.

Ham & Cheese Pasta

Yummy! This is a slightly different twist on creamy pasta, with dill, garlic and lemon pepper. I did modify the original recipe a bit to fit our family's tastes.

-Taste of Home, modified

8 oz. penne pasta
1 Tbsp. butter
1 Tbsp. all-purpose flour
1 cup milk
1 tsp. dried parsley flakes
3/4 tsp. garlic salt
1/2 tsp. lemon-pepper seasoning
1/2 tsp. garlic powder
1/2 tsp. dried minced onion
1/2 tsp. dill weed
1/4 tsp. onion powder
1/8 tsp. pepper
1 cup sour cream
7 oz ham steak, cubed
1 1/2 cup (6 oz) shredded Mexican cheese blend
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; fold in sour cream until blended. Add ham and pasta; cook until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese.

Italian Meatballs

My family loves nothing more than a good plate of spaghetti and meatballs. This meatball recipe is the one we enjoy!

-Ina Garten - slightly modified

1 lb. ground pork

1 lb. ground beef

1 cup fresh white bread crumbs (1 hot dog bun works well :)

1/4 cup seasoned dry bread crumbs

2 Tablespoons chopped flat leaf parsley, or 1/2 tsp. dried parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg and egg in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (Or about 30 1-inch meatballs)

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. (Less for smaller meatballs) Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

Add meatballs to your sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Penne Rustica

Penne Rustica is one of my favorite dishes at Macaroni Grill. I have to say that this recipe comes pretty close to matching those flavors. Now I need a good recipe for their bread!

-Pimp My Dinner, with some slight modifications

2 boneless, skinless chicken breasts, grilled (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
- - - - - - - - - - - - - - - -
3 slices bacon
1 tsp bacon drippings
1 tsp chopped garlic (2 cloves)
2 Tbs. apple juice + 1 Tbsp red wine vinegar +enough chicken broth to equal ½ cup
1 1/2 tsp dijon mustard
1 1/2 tsp dried rosemary
1/2 tsp salt
2 cups heavy cream
- - - - - - - - - - - - - - - - -
1/2 box penne pasta
1/3 cup roasted red peppers (we prefer sun dried tomatoes)
1/2 cup grated parmesan cheese
1/4 paprika

Cook bacon, remove from pan and set aside. Reserve 1 tsp. drippings, add garlic and sauté. Add apple juice mixture, mustard, salt, rosemary, and heavy cream. Cook over low heat until sauce has reduced by ½ (about the time it takes to bring water to boil and cook the pasta).

Cook pasta to al dente-approximately 9 minutes. Slice chicken into medium-bite size pieces. Combine sauce, reserved bacon, cooked pasta, diced chicken, and bell peppers (or sun dried tomatoes) and mix thoroughly. Sprinkle with parmesan cheese and paprika. Pour into 9x9 baking dish and bake at 450 for 10 minutes.

Spaghetti Carbonara

I tried this recipe the other night and it was a big hit. I recommend preparing and measuring all of your ingredients beforehand since this comes together quickly. Be careful with the egg/cream mixture - you don't want scrambled eggs! Best served immediately.

-Taste of Home Cookbook

8 oz. uncooked spaghetti
1 Tbsp. cornstarch
4 eggs, slightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 garlic cloves, minced
2 Tbsp. olive oil
1 cup frozen peas
8 bacon strips, cooked and crumbled (I just cut the bacon in small pieces before frying)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
Additional Parmesan cheese, optional

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside.

In a large skillet, saute onion and garlic in oil until tender. Gradually stir onion mixture into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly. (I use a rubber-coated whisk)

Cook and stir over medium-low heat until mixture is just thick enough to coat a metal spoon with a thin film and a thermometer reads 160 degrees, about 5 minutes. Remove from heat.

Drain pasta; transfer to a large bowl. Pour sauce over pasta; toss to coat. Sprinkle with the bacon, cheese, salt and white pepper; toss. Serve immediately with additional Parmesan cheese if desired.

Serves 5

Slamma Jamma Parmigiana

Chicken Parmigiana is always Brandon's first choice when we go out to eat at an Italian restaurant. We saw Guy Fieri make his version on Food Network a couple months ago and Brandon made it his choice for Father's Day dinner. I must say it was pretty tasty! I didn't make the tomato sauce that goes with this recipe, but I'm including it so I remember to try it next time.

4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt (if you use table salt, reduce to 1/4 cup)
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups dried bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano ( 1/2 tsp.)
1/4 teaspoon dried basil (1/2 tsp.)
1 teaspoon dried parsley
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced (note, freshly grated mozz melts and looks better)
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
Olive oil, for frying (about 2 cups) (I don't think I used this much)
1 pound penne rigate, cooked al dente
Tomato Sauce, recipe follows
1/4 cup minced Italian parsley, for garnish

Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.

Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.

Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.

Preheat the broiler.

Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.

When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.

Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.

Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
4 garlic cloves, crushed
6 cups peeled and diced Roma tomatoes
1 tablespoon thinly sliced fresh basil leaves
1/2 tablespoon chopped fresh oregano leaves
Salt and freshly ground black pepper

Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.