Spicy Spaghetti

I popped in to Kinder's (a local butcher) the other day for some chicken breasts and peppered bacon, and the sausages caught my eye. I asked for two mild links, thinking I'd make some spaghetti for an easy weeknight dinner. Turns out, the butcher gave me the wrong ones and our spaghetti turned out much spicier than I planned. It was way too much kick for Tomboy, but Mr Wonderful loved it and said it reminded him of when he lived in New Orleans.

Spicy Spaghetti
1/2 lb angel hair pasta (I used the Barilla Plus kind, which is a healthier multigrain pasta)
1 Tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
2 hot Italian links (any spicy sausage would be good here), cut in half lengthwise and then into thin half-rounds
1 large can (28 oz) petite diced tomatoes
1/4 c fresh basil, torn or sliced into thin strips
salt & pepper

Cook pasta according to package directions. Meanwhile, heat the olive oil in a saute pan over medium heat. Saute the onions until soft and translucent, about 5 minutes, then add the garlic and saute for another 30 seconds or so. Throw in the sausage and cook for another few minutes. Add the tomatoes. Wait for the sauce to start bubbling a little, and then turn down the heat to low. You can simmer this for a loooong time; I did for about half an hour, waiting for Mr Wonderful to come home. The flavors just all mix together and get better and better. Just before serving, add the basil and adjust the seasoning (the sausage probably added plenty of heat and salt, but check just in case).

Summertime Pasta

Light, healthy, quick and delicious! The whole wheat pasta provides some protein to this easy vegetarian meal. This will be my submission to Sweetnicks' ARF/5-a-day roundup this week.

Summertime Pasta
2 Tbsp EVOO
1/2 lb. whole wheat pasta (I used rotini)
2 zucchini, ends cut off and halved lengthwise
1 clove garlic, minced
2 seeded, chopped fresh tomatoes
2 Tbsp fresh chopped basil
1/4 c crumbled feta
salt & pepper

Cook the pasta according to package directions, being sure to salt the water well.

In a large saute pan, heat the olive oil over high heat. When the oil is hot, add the zucchini, cut side down, and cook for a minute or two, until the cut side is nicely browned. Remove zucchini from pan and shut off the heat. Slice the zucchini halves into 1" half-rounds and return them to the hot pan (remember, the heat should be off!). Add the garlic and salt & pepper to taste, and toss everything around, then set aside. When the pasta is finished cooking, drain it and add it to the pan with the zucchini and garlic, then throw in the tomatoes, basil and feta. Toss everything together and let the feta melt slightly. Top with freshly ground pepper, and serve immediately.

Rainbow Pasta

This is a baked pasta dish that's absolutely stuffed with veggies, so it will be my contribution to Sweetnicks' ARF/5-a-day roundup.

Rainbow Pasta
2 Tbsp EVOO
1 c sliced mushrooms (I used crimini and shiitake)
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 red onion, diced
1/2 large jar tomato sauce (I used an organic roasted garlic/basil flavor sauce)
1/2 tsp red pepper flakes (or to taste)
1/2 lb (half a box) penne pasta, cooked until nearly al dente
1 ball fresh mozzarella, sliced or shredded
1/4 c fresh chopped parsley, for garnish
salt & pepper

Preheat oven to 350.

Heat the olive oil over medium heat in a large saute pan. Add the mushrooms and cook until they soften and begin to brown, about 5 minutes. Add the onion and bell peppers, and season well with salt & pepper. When the veggies are all softened (another 4-5 minutes), add the tomato sauce and the red pepper flakes and heat through. Mix the sauce with the cooked pasta and pour into a casserole dish. Top with the mozzarella cheese and bake until the cheese is golden brown and the casserole is bubbly (about half an hour).

Serve immediately, garnishing with parsley for a little punch of color.

Herbed Chicken with Asparagus and Bowties

I had some chicken cutlets and asparagus that really needed to be used up, so I threw together this quick and healthy pasta dish for Mr Wonderful and I. It's super-simple but quite tasty. If you can't find pencil-thin asparagus, you can use thicker stalks, but add them earlier in the cooking process, or steam them for a few minutes before adding to the pan.

Herbed Chicken with Bowties
3 Tbsp EVOO, divided
1/2 onion, diced
2 thin-sliced chicken breasts (cutlets), sliced into 1" strips
1 1/2 Tbsp mixed herb rub (the one I used came via my wine club; it's a mix of dries garlic, onion, rosemary, thyme, sea salt, pepper...and probably some other stuff too)
1/2 bunch very thin asparagus spears, tough ends removed, sliced into 2" pieces
1/2 lb (half a box) bowtie pasta, cooked according to package directions
1/4 c chopped fresh parsley

Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Saute the onions for about 5-6 minutes, until they've softened and become translucent. Add the chicken strips and season with the herb rub (or any mix of herbs & spices that sounds good to you - be sure to use salt & pepper if your mix doesn't contain it already). Once the chicken is no longer showing any pink (it will still be slightly undercooked), throw in the asparagus spears and cover the pan. Cook for about 2-3 minutes, until the asparagus is tender but still has a little "bite." Toss the cooked pasta into the skillet and stir everything together with the last Tbsp of olive oil. Top with the parsley and serve immediately, to rave reviews. You don't need to tell everyone that it only took you about 10 minutes to make. :)

Chicken Mexi-Casserole

This is another one of those simple casseroles with a generic base of noodles and chicken and canned soup. Mr Wonderful loves these, and the kids don't complain about it too much, so I generally consider it a success. ;-) This casserole would also be good with rice instead of pasta. And if our super-picky kids weren't eating it, I would have thrown in a can of fire-roasted diced tomatoes for a bit more color & flavor.

Chicken Mexi-Casserole
2 Tbsp EVOO
1/2 yellow onion, diced
1 lb chicken breast cutlets, sliced into strips about 1" wide
1 Tbsp cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 lb pasta (I used tri-color rotini), cooked according to package directions
1 can sweet corn
1 small can sliced olives
1 c shredded cheese (I used Mexican mix, but plain Jack or Cheddar would work too)
salt & pepper

Preheat oven to 350.

Heat the olive oil in a large skillet over medium heat. Saute the onions until translucent (maybe 5 minutes). Add the chicken strips and season with cumin, garlic powder, smoked paprika and salt & pepper. Cook just until there's no more pink showing (the chicken will still be undercooked inside). Add the soups, the cooked & drained pasta, the corn, olives and about 3/4 of the cheese. Mix well. Transfer to a large casserole dish (spray with non-stick spray for easy cleanup) and top with the rest of the cheese. Bake for about 30 minutes, until the casserole is bubbly. You can broil it for a few minutes to make the casserole golden brown on top, if you like.

Veg-tastic Spaghetti

Spaghetti
Originally uploaded by snarkmeister

I had a bag of mushrooms and a red bell pepper that really needed to get used up before we went to Monterey for the weekend, so I threw together a sweet, spicy, smokey spaghetti sauce (how's that for alliteration?) the other night. It's got some unusual ingredients, but it all blended well together, and Mr Wonderful gave this two thumbs up. The high veggie content makes this a natural choice for Sweetnicks' ARF/5-a-day roundup.

Veg-tastic Spaghetti
2 Tbsp EVOO
1/2 onion, diced
2 c chopped mushrooms
1 red bell pepper, diced
3 cloves garlic, minced
1 can (35 oz/2 lb) whole, peeled tomatoes - I chopped them up fairly small but you could puree it in the food processor or just crush them with your wooden spoon; however you like the consistency of your spaghetti sauce
1/2 tsp red pepper flakes
1 bay leaf
1 Tbsp dried oregano
1 tsp dried tarragon
1/2 tsp dried or fresh thyme
1/2 tsp smoked paprika
1/2 lb spaghetti or angel hair pasta (half a box)
salt & pepper
parmesan cheese, for serving (optional)

Heat the olive oil in a large saute pan over medium heat. Throw in the onion, mushrooms, and bell pepper and saute until veggies are soft and mushrooms begin to brown, about 6 minutes. Add the minced garlic and saute for just a minute more; don't let the garlic burn! Season with salt & pepper, then add the tomatoes and any juice from the can. Add all the herbs and spices, and let the sauce simmer for at least fifteen minutes, until all the flavors blend together.

Boil the pasta according to the package directions, drain, and serve with the spaghetti sauce. Sprinkle freshly grated parmesan cheese on top, if you like.

Mac & Cheese

Made from scratch, with four different kinds of cheese and a buttery breadcrumb topping...this was decadent and delicious.

Mac 'N' Cheese
1 pound cooked pasta (penne, macaroni, or similar)
6 Tbsp butter, divided
1/4 c flour
2 1/2 c milk
1 tsp freshly grated nutmeg
4 oz Gruyere, shredded
4 oz white Cheddar, shredded
4 oz Brie, diced (rind removed)
1 1/2 c fresh breadcrumbs
2 tsp Sriracha (optional)
2 Tbsp freshly shredded Parmesan
salt & pepper

Preheat oven to 350.

Melt 4 Tbsp butter in a saucepot over medium heat. When the butter starts to bubble slightly, add the flour and cook for a minute or two. Add a little salt and some pepper (go easy on the salt because the cheese is salty). Add the milk and stir immediately to blend everything without lumps. Raise the heat a little bit, and cook, stirring constantly, until the bechamel sauce thickens enough to coat the back of the spoon. Add the nutmeg. Take the sauce off the heat and add 3/4 of the Gruyere, Cheddar and Brie cheeses. Stir until cheeses are melted and completely incorporated. Add the cheese sauce to the pasta and pour into a large casserole dish. If you want, at this point you can drizzle some Sriracha on the mac 'n' cheese. It adds a tiny bit of kick and brightens up the dish. Top with the rest of the Gruyere, Cheddar and Brie.

In a saucepan, melt the remaining 2 Tbsp butter and add the breadcrumbs. Cook, stirring gently, for a couple of minutes, until the crumbs are pretty evenly coated with melted butter. Spread the breadcrumbs evenly on the casserole and sprinkle with the shredded Parmesan. Bake for 30 minutes, until the casserole is bubbly and the topping is golden brown.

Fettucine a la Jen

Fettucine with bacon, peas, and mushrooms, in a sort of chicken gravy. Mmmm...quick, easy and tasty - the kids liked this one too!

Fettucine a la Jen
1 box (1 lb) fettucine
4 slices bacon, chopped into 1/4 - 1/2 inch bits
1 Tbsp olive oil
1/2 cup diced onions
1 cup sliced mushrooms
1 Tbsp chopped garlic
3 Tbsp flour
1 1/2 cups chicken stock
1 Tbsp red wine vinegar
1 cup frozen peas
1/4 cup chopped parsley
Salt & pepper

Boil a pot of water, throw in some salt, and add the fettucine to it. Cook according to package directions.

In the meantime, cook the bacon over medium heat until crisp in a large saute pan. Remove bacon from pan, and remove all but 2 Tbsp of the rendered bacon fat. Add the olive oil, then add the onions and mushrooms, cooking over medium heat until onions are translucent and mushrooms are golden brown, about 5 minutes. Add salt and pepper to taste, then add the garlic and cook for a minute. Add the flour, and cook for another minute. Stir in chicken stock and raise the heat a little until the gravy bubbles and thickens a little. Add the red wine vinegar, the frozen peas and the chopped parsley. Stir until the peas are heated through, then season to taste with salt and pepper. Toss the sauce with the cooked fettucine, top with the cooked bacon, and serve immediately.

Tuna Puttanesca

This is a slightly spicy pasta dish that gets a protein boost with canned tuna (instead of the traditional anchovies). This is one of Rachael Ray's 30 Minute Meal recipes. I followed it pretty much exactly, although I cut back the garlic a bit. (SIX cloves Rachael? Really??)

Shrimp & Orzo

Shrimp & Orzo Pasta Salad
Originally uploaded by snarkmeister

Mmmm....summery and delicious! Quick to make and perfect for a BBQ or picnic, since it's at its best when it's room temperature. This is a variation on a Barefoot Contessa recipe, and it's my contribution to Sweetnicks' ARF/5-a-day roundup this week.

Shrimp & Orzo
1/2 lb uncooked shrimp, peeled & deveined (tail off!)
1/2 lb orzo pasta
1 c chopped tomato (I used cherry tomatoes)
1 c diced seedless cucumber
1/4-1/2 c diced red onion (adjust amount depending on how much you like onion)
1/4 lb feta, diced
1/4 c basil, torn into small pieces or sliced into thin ribbons
2 lemons
EVOO, salt & pepper

Preheat oven to 400°.

Cook pasta according to package directions. While it's cooking, toss the shrimp with olive oil, salt & pepper, and spread in a single layer on a cookie sheet. When the oven is preheated, cook the shrimp for about 3-4 minutes, just until they're pink and opaque. Time will vary depending on the size of shrimp you're using.

In a large bowl, put the tomato, cucumber and onion. Zest one of the lemons and add the zest to the veggies. In a smaller bowl, put the juice of both the lemons, and a liberal amount of kosher salt and fresh ground black pepper (this is going to season the entire salad). Add olive oil, whisking constantly, until you have about 1/2-3/4 c of dressing. When the pasta is finished cooking, drain it and add it to the bowl with the veggies. Immediately pour the vinaigrette over the pasta and veggies. Throw in the shrimp, and finally add the feta and basil. Stir gently to combine, and check your seasonings. Let it sit at room temperature for about half an hour or so, to let the flavors meld. Then dig in, and just try to keep yourself to one or two servings. ;-)

Caprese Pasta

Caprese Pasta
Originally uploaded by snarkmeister.

I picked up a couple of brown tomatoes (a new variety, not brown as in rotten) at the grocery store and wanted to try them in something simple that wouldn't overwhelm their flavor. So I just made a Caprese salad and threw in some cooked campanelle pasta. You don't even really need a recipe for this, people. Just chop up some tomatoes, some fresh mozzarella, and some basil. Toss with olive oil, sea salt, freshly ground pepper, and some cooked pasta. Voila!