roasted cauliflower and chicken mac & cheese

I guess you could just call this a casserole, but it is full of noodles and a creamy, rich cheese sauce, so in my book it's a mac & cheese!

The roasted cauliflower & chicken add a ton of healthy flavor to this dish, and the noodles and gooey cheese sauce give you the satisfying comfort-food we all crave.

This was one of the best meals I have made in a long time (and not just because I haven't been cooking lately!)...  I think I ate half the pan myself!

If you don't have or don't care for curry, leave it & the lemon juice out.  It will still taste great, I promise.

My favorite part of this dinner:  Letting my toddlers steal 'bites' of my dinner - that they thought was just a big bowl of mac & cheese - and enjoying the fact that they were actually eating cauliflower and chicken!

Roasted Cauliflower and Chicken Mac & Cheese Recipe
inspired by Go Bold With Butter

Ingredients:
8oz penne pasta
2 cups cooked, diced chicken (cheater-chicken, leftovers, boiled, etc.)
4 cups cauliflower florets (about one medium head)
1 garlic clove, minced
1 tablespoon melted butter, coconut oil, or olive oil
salt & pepper
3 tablespoons butter
1/2 large onion, chopped
3 tablespoons flour
2 cups chicken stock
1 cup whole milk (or 1/2 cup lowfat milk + 1/2 cup heavy cream)
salt & pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon nutmeg
1/2 teaspoon curry powder, optional
juice of one lemon, optional
2 cups shredded cheese (I like a combination of cheddar and monterey jack)
1/2 cup shredded cheese

Directions:
Preheat the oven to 400ºF.  Butter a 9x13" baking dish and set aside.

Toss the cauliflower florets with 1 tablespoon melted butter or oil, salt & pepper to taste.  Spread evenly onto a rimmed baking sheet and roast in the oven for 15-20 minutes, until tender and starting to turn golden.

Cook the noodles according to package directions and set aside.

Meanwhile, in a large saucepan, melt the butter over medium-high heat.  Sauté the onion until soft, about 5-10 minutes.  Sprinkle the flour evenly over the top and then cook, stirring continuously, until lightly golden brown.

Whisk in the stock & milk, a little bit at a time, until smooth and combined.  Stir in the seasonings & lemon juice and simmer, stirring occasionally, until slightly thickened.

Once the mixture is thick enough to coat the back of a spoon, turn off the heat and stir in the cheese until melted and smooth.

Toss in the cooked noodles, chicken and roasted cauliflower to combine.  Taste for seasoning, adjust as desired, and dump into the greased baking dish.  Sprinkle the remaining 1/2 cup cheese evenly on top.

(*If you are going to freezer-meal this dish, stop here - cover well with foil and plastic wrap and then freeze.  When ready to use it, thaw slightly and add an additional 15-20 minutes to the baking time!)

Reduce the oven temperature to 375ºF and bake the dish for 35-45 minutes or so, until golden and bubbly.

pasta with lemon browned butter & fresh dungeness crab

Sometimes you just need a quick meal to throw together on a hot summer day. Something that doesn't take a lot of thought, prep or time.

Ok...  so I know fresh crab is not a regular feature on most people's dinner menus.

But, I am lucky enough to live on Washington's Olympic Peninsula, where Dungeness Crab abound in the waters just minutes from my house!

And not much makes my day brighter than when my sweet husband walks in the door with 2 or 3 beautiful Dungeness Crab...  and then happily cracks it all for me!  (Seriously, he actually enjoys it!)

This pasta is also great by itself, or with some grilled chicken or steak, so don't be put off by the crab if you don't have it or don't like it...  give this delicious dinner a try.  It's a hit with kids and adults alike!

Maybe you'll be lucky enough to hear "What did you do to this butter?  It's amazing!", like I did!

Pasta with Lemon Browned Butter & Fresh Dungeness Crab Recipe

Ingredients:
1 pound pasta, cooked according to package directions
1/2 cup butter
1 large clove garlic, smashed
1 large lemon
salt & pepper, to taste
1-2 tablespoons chopped fresh italian parsley
fresh cracked Dungeness crab meat, optional of course

Directions:
While the pasta is cooking, melt the butter with the smashed garlic clove in a large pan over medium heat.

Continue to cook the butter, swirling it occasionally, until it starts to get very fragrant and turns golden brown.  Immediately remove from the heat, remove the garlic clove (throw it away) and stir in the lemon juice and the cooked pasta.  Toss well to coat.

Season to taste with salt & pepper (& crushed red pepper flakes if you'd like!) and toss in the chopped parsley just before serving with the crab (or whatever meat you're having!) on top!

Enjoy!

pasta with browned butter and parmesan

We're back, We're back, We're BACK!!!

That was a great vacation, but driving over 3,000 miles with 5 people in a little Prius is not exactly relaxing and we are so glad to be home in our own beds (and kitchen!) again!

As much as I wanted to crawl straight into my bed when we got home yesterday, I had kiddos to feed and clean, and laundry and unpacking to do.

At least the feeding part was painless, since I went for one of our favorite standbys...

This meal is one of our ultimate comfort foods.  Noodles of any shape or size tossed in a delicious, toasty browned butter sauce with lots of freshly grated parmesan cheese.

(Sometimes with toasted pine nuts and fresh basil for the adults!)

I used to always just stir a pat of butter into the kiddos' noodles, but this browned butter treat is much more decadent with hardly any more work, and I get just as excited about having it for dinner as my kids do!

Try this next time you are cooking for a picky crowd, or just want to throw something super simple together for dinner.  You may never go back to plain buttered noodles again!

Pasta with Browned Butter and Parmesan Recipe
serves 4-8, depending on appetites!

Ingredients:
1 pound pasta
1/2 cup butter
freshly grated parmesan cheese
salt & pepper, to taste

Directions:
Cook the pasta according to package directions.

While the pasta is cooking, melt the butter in a medium skillet (light colored works best here so you can see the color of the butter easier, but it's not necessary!) over medium heat.

Let the butter continue to cook, stirring or swirling occasionally and watching closely until it is filled with golden brown bits and smells toasty and fragrant.  Pull the pan off the heat before it burns!

Drain the pasta and return it to the pot.  Pour the browned butter over the noodles, dump in a generous amount of freshly grated parmesan and season with salt and pepper, to taste.

Serve immediately with a bit more parmesan sprinkled on top!

homemade Rice-A-Roni with chicken

Does anyone else love Rice-A-Roni as much as we do?

Whenever we buy a rotisserie chicken from the store to have for dinner one night, the next night's leftovers are almost always paired with Rice-A-Roni.

But as much as I love it, I absolutely hate all the unnecessary stuff in the boxed mixes.

I don't really know why it took me so long to decide to make my own from scratch...  It's such a simple, delicious meal, and you won't miss the boxed stuff at all!

-----

This will be my last recipe post for a week or so, while we are on our little roadtrip down to Mexico...  but I will hopefully get to post a bit while we're on the road!

Maybe I'll just show you all the In-N-Out we will end up eating on this trip?  ;o)

I'm sure I will be having complete kitchen withdrawals by the time we get home and will be anxious to get right back into the swing of things!!

Homemade Rice-A-Roni with Chicken Recipe
adapted from Simply Scratch
serves 4-6

Ingredients:
4 tablespoons butter
1 cup long-grain rice
1 cup broken spaghetti noodles
2 1/2 cups chicken stock
2 teaspoons poultry seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
salt & pepper, to taste
1 teaspoon dried parsley
2-3 cups cooked chicken

Directions:
In a large saucepan, melt the butter over medium-high heat.  Stir in the rice & noodles and sauté, stirring occasionally, until the noodles are golden and the butter is fragrant.

Stir in the chicken stock and spices and bring to a boil.  Stir in the chicken if it's cold, reduce the heat to low, cover and simmer for about 15-20 minutes, until all the liquid is absorbed.

Turn off the heat and let the rice sit for about 10 minutes, then fluff with a fork, taste for seasonings and serve!

creamy stove-top mac & cheese for two

This easy, rich and creamy mac & cheese is a treat that is simple to throw together on a moments notice.

You know, like when the kids are finally asleep and you just want to crack open a bottle of wine and enjoy some yummy carbs in peace...  Or something like that!

Of course you can double this recipe for 4-6 people, but if there's only 2 of you sometimes and you're anything like me...  you will probably eat what you make, so why not help yourself out ahead of time!

This is one of my all-time favorite mac & cheese recipes.

I have a lot of favorites.  And a lot of recipes.

But when I am craving a good, rich, homemade mac & cheese for myself...  this is the recipe I turn to about 99% of the time!

I especially love the chicken stock in this recipe.  There is just a little more...  umami...  in this recipe because of it.  A rich savoriness and layer of flavor that you don't usually find in mac & cheese.

It definitely makes this version stand apart!  (Give it a try and let me know what you think!!)

Creamy Stove-Top Mac & Cheese For Two Recipe

Ingredients:
1/2 pound penne or other short pasta
4 tablespoons butter
1/2 cup finely chopped onion
1/4 cup flour
1 - 1 1/2 cups chicken stock
1/4 cup heavy cream
1 1/2 cups, or so, shredded cheddar cheese

pinch of dry mustard powder

pinch of nutmeg

1/8-1/4 teaspoon chipotle powder or cayenne pepper, to taste

1/8 teaspoon garlic powder

salt & pepper, to taste

Directions:
Boil the noodles according to package directions.

Meanwhile, in a saucepan, melt the butter over medium heat.  Stir in the onions and sauté until soft and translucent.

Stir in the flour and cook, stirring constantly until lightly golden and smooth.

Reduce the heat to low and stir in the chicken stock, starting with 1 cup, letting the sauce simmer and thicken.  If it gets too thick for your licking, stir in a bit more chicken stock, but remember you are about to add some cream too!

Stir in the cream, spices and cheese until melted and smooth.  Taste and add more seasonings if needed.

Toss with the noodles and serve immediately!  (You could, of course, throw this into a casserole dish at this point and bake it for a few minutes if you prefer a baked mac & cheese!)

fresh & hearty tomato pasta

a.k.a. Spaghetti Without the Sauce!

I had a bunch of ripe tomatoes sitting on my counter and I needed to use them up before they went bad.

And with the week we've had with our little pneumonia boy, I just couldn't do anything fancy...

(That reminds me, I want to apologize for the lack of posts lately and possibly for the next several days!  Bjørn, my almost 3 year old, came down with pneumonia last week...  we spent a few days in the hospital and we're home now but he's still recovering and it's been a slow road.  I am beyond exhausted and the kitchen is just not getting the attention it's used to!) 

Anyways, back to this pasta...  I have been thinking about trying a fresh spaghetti sauce, instead of using a rich jarred spaghetti sauce, for quite a while and decided this was the perfect time.

And boy was it a winner!

I loved the lightness and brightness of this meal...  it is a perfect way to enjoy a hearty winter dish in the spring or summer.  We will definitely be having this again whenever we have fresh tomatoes!!

Fresh & Hearty Tomato Pasta Recipe

Ingredients:
1 lb noodles
1 lb ground beef
1/2 large onion, chopped
3-4 tablespoons extra virgin olive oil
2-3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2-3 large tomatoes, chopped
fresh chopped basil
fresh chopped italian parsley
freshly grated parmesan cheese
salt & pepper, to taste

Directions:
Cook the noodles according to package directions.

Meanwhile, in a large pan brown the ground beef and onions over medium-high heat until cooked through, seasoning with salt & pepper while they cook.  Once the meat is cooked through, drain off any excess fat, if necessary.

Add in the olive oil and sauté the garlic and red pepper flakes for a few seconds before stirring in the oregano & tomatoes.  Reduce the heat to low, cover and simmer for at least 15 minutes, allowing the tomatoes to sauté and break down a bit.

When the noodles are done, drain them well and toss them into the pan with the sauce.  Stir well to coat and toss in the basil, parsley & cheese.  Taste for seasoning and add more salt, pepper and red pepper flakes if needed.  Serve with additional parmesan cheese, if you'd like!

”Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Pappardelle’s. Also visit Recipe for Change to learn more about how to support tomato farmers.”

fresh & easy lemon chicken pasta

I have been craving lemons like crazy lately.  Yes, another hormonal pregnancy thing I'm sure, but I love lemons anyways, so this one is not-too-weird for me.

When I am craving lemons and pasta, I usually throw together a simple homemade lemon fettuccine alfredo.  But I am afraid that I have been indulging in that treat a little too often lately and I needed to come up with something healthier for everyday!

This fresh, easy meal is super-simple to throw together and incredibly satisfying.  Most of these ingredients are in your pantry (aren't they?) and if they aren't, they should be!!

Keep the basics on hand - pasta, lemons, a few tomatoes, good parmesan cheese... and you've always got a simple, delicious meal to whip up!

Try this next time you are craving lemons, or you just need a little taste of summer!

Fresh & Easy Lemon Chicken Pasta Recipe
adapted from Steamy Kitchen on Tasty Kitchen
serves 3-4, depending on accompaniments

Ingredients:
1/2 pound long pasta, cooked al dente
2 tablespoons olive oil
1 large chicken breast (or 2 smaller ones!)
2 tablespoons butter
1 large clove garlic, finely minced
2 vine-ripened tomatoes, chopped
1 cup chicken stock (or 1/2 cup chicken stock + 1/2 cup white wine)
fresh-squeezed juice of 1-2 lemons
fresh italian parsley
salt & pepper, to taste
crushed red pepper flakes
freshly grated parmesan cheese, for topping (optional)

Directions:
In a large pan, heat the olive oil over medium-high heat.  Slice the chicken breast in half horizontally, like you are halving a bagel.  Season lightly with salt & pepper, and cook in the hot pan until lightly browned and cooked through, a few minutes on each side.  Remove from the pan, and set aside.

Turn the heat down to low and stir in the butter and minced garlic.  Sauté for a few seconds and then stir in the chopped tomatoes.  Turn the heat back up to medium-high and stir in the chicken stock, letting it simmer while you stir gently and scrape up all the good flavor-bits off the bottom of the pan!

Slice the cooked chicken breast and place it back in the pan with the sauce to warm up.  Gently toss in the noodles and season with salt & pepper and as much fresh lemon juice, parsley, crushed red pepper and parmesan cheese as you like!

Serve immediately with crusty garlic bread and a tossed salad for a great summer-tasting meal any time of the year!

lemon fettuccine alfredo, from scratch... with Barilla® Whole Grain Pasta & a $100 amazon giftcard giveaway!

In my mind, there is nothing as simple, comforting and satisfying as a big plate of homemade Fettuccine Alfredo.

When we think of Alfredo sauce, most of us think of a restaurant or a little jar from the grocery store. But once you've tried making it yourself I promise you will never go back!

This easy dish has very few ingredients, very simple prep -- and in minutes you can have one of the most flavorful, delicious meals you have ever enjoyed!

Pair this delicious pasta with grilled steak, chicken or sauteed shrimp (spicy lemon-garlic shrimp! mmm) -- and of course some fresh garlic bread and a salad -- and you've got a feast!

I like to make this meal when I am running short on time or ideas or when I just want to spoil someone without a ton of prep or effort. Whether I make it lemon or just plain Alfredo (just leave out the lemon juice and zest!), I have never had someone walk away from my table disappointed!

Oh, and in case you're wondering, this meal could definitely win you a guy's heart, if that's what you're going for, that is (wink, wink).

Recently I was sent some Barilla® Whole Grain pasta to try out, and my family and I were so impressed with it! Besides the added ease of getting some more whole grains into our diets, Barilla® Whole Grain has three times the fiber of regular pasta!

(And for those of you with picky toddlers (like mine) who will eat just about nothing but pasta, this is a great thing!)

The flavor is also great, with a bit more heartiness than regular pasta and just a pleasant hint of healthfulness -- not enough to distract from the taste of the dish, which is very important to me!

Oh and if you're not sold yet, Barilla has a taste guarantee for you. If you don't like the Whole Grain version, they will send you a free box of your favorite Barilla pasta!

Visit TryBarillaWholeGrain.com and check out the Dinner Kit if you would like to see some more great recipes featuring this healthy, delicious pasta!

Lemon Fettuccine Alfredo Recipe

Ingredients:
1 lb Barilla® Whole Grain fettuccine
1/2 cup butter
1 clove garlic, minced
zest from one large lemon
juice from one large lemon
1 cup heavy cream
salt & pepper to taste
2 cups freshly grated Parmesan cheese

Directions:
Cook the pasta according to package directions.  Meanwhile, in a large saucepan, melt the butter over medium heat.

Saute the garlic for about 30 seconds and then stir in the heavy cream and lemon zest, reduce the heat to medium low and stir occasionally until the cream is warm.  Turn off the heat and stir in the grated parmesan (leaving out a bit to sprinkle on top if you'd like!) until melted.

When the pasta is done, stir them into the warm cream sauce, toss to coat well, add the lemon juice to taste, along with salt and pepper, until the pasta is seasoned to your liking.

Serve immediately with lots of fresh garlic bread and a salad!

-----

SWEEPSTAKES Question:  What do you love about Barilla® Whole Grain?

Rules:  No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt on this post.
b) Tweet about this promotion @BarillaUS with the following unique term in your message #BarillaWG and link to your tweet in a comment on this post.
c) Blog about this promotion and leave the URL to your post in a comment on this post.
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to U.S. Residents age 18 or older.
Winners will be selected via random draw, and will be notified by e-mail.
You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.

This sweepstakes runs from 2/21/12-3/31/12.
Be sure to visit the Barilla® Whole Grain round-up page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

chicken marsala pasta... with mushrooms & artichokes

This creamy pasta was a culmination of specific cravings and ingredients that needed to be used.

I had a craving for artichokes, a bunch of mushrooms that needed to be used up, and then the husband mentioned wanting some chicken marsala...  so here we are!

Creamy marsala pasta with chicken, mushrooms and artichoke hearts!

Yum!

(Thankfully, in the midst of the beef-aversions this baby seems to have, we are still loving chicken... otherwise we would be sadly lacking in the protein we need.)

I had no problem shoveling in a huge bowl-full of this and plan on having some more for lunch!

If you don't have - or don't love - artichoke hearts, chopped asparagus would be lovely in this dish too.

Oh great...  and now I'm craving asparagus!

Chicken Marsala Pasta with Mushrooms & Artichokes Recipe
adapted from Giada DeLaurentiis
makes 4-6 servings

Ingredients:
1 lb short pasta
2-3 skinless, boneless chicken breasts, cut into strips
4 tablespoons olive oil
1/2 large onion, finely chopped
12oz, or so, mushrooms, sliced or chopped
1 clove garlic, finely chopped
salt & pepper, to taste
1/2 cup marsala (or other sweet wine)
1/2 cup chicken stock
1/2 lb frozen artichoke hearts, thawed
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
1/4 cup chopped fresh italian parsley

Directions:
Cook the pasta according to the package directions;  Set aside.

In a large skillet, heat the olive oil over medium-high heat until hot.  Sauté the chicken strips, in one or two batches, depending on the size of your pan, until they are golden and cooked through.  Remove them to a plate and set aside.

In the still hot oil, cook the onions and mushrooms for 10 minutes, seasoning well with salt & pepper, until soft and starting to brown.  Stir in the garlic and cook for a few seconds, until fragrant.

Stir in the wine and chicken stock and cook, simmering gently and scraping all the bits off the bottom of the pan with a wooden spoon, until reduced...  about 5 minutes.

Stir in the cooked chicken strips, the artichoke hearts or asparagus pieces, the cream & the parmesan cheese and cook over medium heat until the artichoke hearts are heated through.

Stir in the cooked noodles, the parsley and more salt & pepper if needed.

Serve immediately with lots of fresh garlic bread!

pasta with browned butter sauce

I haven't had to cook much at all on our vacation so far.  Only one dish, twice actually.

Tortellini with Browned Butter Sauce.

There's really nothing better than a rich, caramel-y, salty butter sauce drizzled over filled pasta...  cheese tortellini, chicken & spinach ravioli...  whatever kind you like.

We bought a big package of fresh tortellini at Costco here in Maui and not having many ingredients around to work with, I knew this browned butter sauce had to be it and it was a hit!

(image source...)  

I'll update this post with my own picture as soon as I get a chance!

Pasta with Browned Butter Sauce Recipe

Ingredients:
1 package filled pasta
1 cup butter
salt, to taste

Directions:
Cook the pasta according to package directions and drain.

While the pasta is cooking, melt 2 sticks of butter over medium heat in a large skillet.  Swirling the pan occasionally, keep an eye on it as the butter melts, then begins to foam, and then starts to turn brown.

Once the butter starts to turn brown and smell fragrant, be ready to pull it off the heat the second it turns golden brown.  (If it burns, you've pretty much got to start over!)

Pull the pan off the heat as soon as the butter is golden and immediately dump in the drained pasta.  Toss to coat and sprinkle with a bit of salt, to taste!

baked cheesy chicken fettuccine alfredo

Ok, ok...  so I know I didn't actually use fettuccine noodles in this, but...  if you have little kids, you probably understand my desire to use short noodles in my cooking!

Regardless, I still call this dish fettuccine alfredo, because penne alfredo just doesn't sound right.  Whatever you call it...  it's delicious!

Creamy, cheesy, gooey, rich, satisfying...  so not good for you.

I'm not telling you to make this every night...  just give it a try for a special treat.  And yes, it is absolutely worth the splurge!!

This is a great meal to make ahead.  Just finish the recipe up until placing it in the oven and cover it and put it in the fridge instead!  You will need to bake it a bit longer to heat it up before serving.

Baked Cheesy Chicken Fettuccine Alfredo

Ingredients:
3/4 pound (or so) noodles (penne works great!)
1/2 cup butter, divided (3 tablespoons + the rest)
2 cloves garlic, minced
2-3 chicken breasts, cut into bite-sized-ish strips
1/4 cup flour
salt & pepper, to taste
crushed red pepper flakes, to taste (optional)
1 cup heavy cream
1 cup (or so) reserved pasta water*
1 1/2 cups freshly grated parmesan cheese
3/4 cup shredded mozzarella

Directions:
Preheat the oven to 350ºF.  Butter a 9x13" baking dish.

Cook the noodles according to the package directions.  (I usually cook the whole pound and then dish up a bowl-full for my toddler and I to snack on while I cook!)  Reserve 1 cup of the pasta water before draining and then set the noodles aside.

Meanwhile, in a large skillet, melt 3 tablespoons of butter over medium-high heat.  Add the garlic and chicken - seasoning with salt & pepper, and red pepper flakes if you'd like - and cook until the chicken is no longer pink in the middle.

Add the rest of the butter and stir and let melt.  Sprinkle the flour evenly over the chicken and cook, stirring, until the flour has absorbed most of the butter and has turn lightly golden brown.

Turn off the heat and stir in the heavy cream and 1/2 cup of the pasta water.  Dump in the cooked noodles and the cheeses and stir until melted, adding in up to an additional 1/2 cup pasta water if needed.

Pour everything into the greased baking dish and bake for 20-30 minutes, until the sauce is bubbly.  If you'd like the top a little more golden, feel free to put it under the broiler for a few minutes!

Serve with lots of crusty garlic bread and wine!

little stars with peas & parmesan [new favorites challenge]

This is a very simple recipe, but sometimes - especially in a house full of kiddos - simple is just what we need.

(My boys loved this meal, especially Haakon... who just couldn't seem to get enough!)

For this week's New Favorite Challenge cookbook (we're on week 6, if you're keeping track!), I chose "Everyday Pasta" by Giada DeLaurentiis.

I love Giada.  Back when I had access to the Food Network, I watched her all the time.  I own most of her cookbooks, and I have even met her in person!

(She is absolutely adorable, by the way...  as if you didn't know that already!)

These adorable little star-shaped noodles are called Stelline, and they are perfect for little eaters...  especially little eaters that love Dora as much as mine does!

I added peas because Haakon loves them.  Bjørn, of course, wouldn't touch his bowl with a 10-foot pole.

He's picky.  There were lots of tears.

And no, he didn't get a bowl without peas.  He may be stubborn, but I'm pretty sure I'm more stubborn!

Little Stars with Peas & Parmesan Recipe
adapted from Everyday Pasta

Ingredients:
1 cup (6oz) stelline (star-shaped pasta) or other small pasta
1 cup frozen peas, defrosted
4 tablespoons freshly grated parmesan cheese
2 tablespoons butter, softened
salt, to taste

Directions:
Cook the pasta according to package directions.  Just before draining, stir in the peas and let them warm up for a few seconds.  Drain well.

Return the pasta & peas to the now-empty pot and toss in 2 tablespoons of the parmesan cheese.  Stir to coat and melt the cheese.

Add the butter and remaining parmesan cheese, stirring again to coat.  Add salt to taste and serve!

3-cheese baked mac & cheese

This is a kid-friendly version of my Spicy Baked Mac & Cheese.  (If you really want something fun though, try my Buffalo Chicken Mac & Cheese!!)

It still has a little heat from the chile powder for flavor, but nothing like the original version full of pepper jack cheese (and nothing that will scare away the kiddos)!

You don't have to cook the sauce for this mac & cheese on the stove, so it's a very quick and easy recipe to throw together.

Always a crowd pleaser in my house, this macaroni & cheese is also amazing with some diced ham stirred in with the cheeses before cooking!

3-Cheese Baked Mac & Cheese Recipe

Ingredients:

3/4 pound short noodles, cooked al dente
1 1/2 cups diced mozzarella cheese
2 cups shredded cheddar cheese, divided (1 1/2 cups + 1/2 cup)

2 teaspoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chipotle chile powder

1/2 teaspoon dry mustard

1/8 teaspoon fresh ground nutmeg

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 Tablespoons sour cream

1 large egg, beaten

2 cups half & half

1 cup freshly grated parmesan

1 cup panko bread crumbs

2 Tablespoons melted butter

Directions:

Preheat the oven to 350ºF.  Boil the noodles to al dente, according to package directions.  (I usually boil the whole pound, and then give a bowl of buttered noodles to my toddler to snack on while I work.  He loves noodles and butter!)

Butter a 9x13" baking dish.  Stir together the cooked noodles, the diced mozzarella & 1 1/2 cups of the shredded cheddar and place in the buttered baking dish.

Stir together the rest of the ingredients in a bowl, except for the parmesan, bread crumbs, butter and remaining 1/2 cup of shredded cheddar.  Pour this sauce evenly over the noodles in the dish.

Sprinkle the parmesan and 1/2 cup cheddar evenly over the top.  Combine the butter and bread crumbs and sprinkle those over the top as well.

Bake for 45 minutes, or until the top is golden and the sauce is bubbling (cover with a piece of foil if it is getting too brown towards the end of the cooking time!).

white bean & basil hummus pasta

I found some beautiful White Bean & Basil Hummus at Trader Joe's yesterday, and as I was munching on it with my usual rice cracker dippers I couldn't help thinking how great it would be on pasta!

I actually couldn't stop thinking about how good any hummus would be on pasta, and I plan on making some mediterranean hummus pasta soon with my Copycat Trader Joe's Mediterranean Hummus Recipe!

Since this hummus already has basil in it, I decided to load up the pasta with more fresh basil.  And then... since we all know I can't leave well enough alone... I drizzled in a bit of garlic-infused olive oil (also from Trader Joe's!) and topped it with lots of freshly grated parmesan!

YUMMM!!!

I especially love that in the midst of my carb-loaded comfort-food meal, I'm also getting some great protein.  It's a two-fer!

White Bean & Basil Hummus Pasta Recipe

Ingredients:
1lb package of noodles (whatever kind you like!)
1 cup (or 1 8oz package!) hummus of your choice (TJ's white bean & basil is YUMMY!)
2 tablespoons extra-virgin olive oil (garlic or regular!)
freshly torn basil (if using white bean & basil hummus...  parsley otherwise!)
salt & pepper, to taste
crushed red pepper flakes, to taste
1 cup freshly grated parmesan cheese, optional

Directions:
Cook the noodles according to package directions and reserve 1 cup of the pasta water just before draining them.

In a small saucepan, warm up the hummus, olive oil & seasonings.  Toss in the noodles and as much -pasta water as needed to thin out the hummus and coat the noodles.  (You may need the whole cup!)

Taste for seasonings again and then toss in the herbs and cheese, if using!

(You could also toss in some toasted pine nuts...  That would be amazing in a regular hummus version!)

(If you want to try making your own White Bean & Basil Hummus... click here for a link to a great-looking recipe by weelicious!)

chicken & pasta with pesto cream sauce

We got a new Trader Joe's near us (ok... it's about an hour away, but out here in the boonies that counts as 'near'!) and went to check it out last weekend.

The first thing I spotted before we even walked in the doors was a big display of basil plants.  I couldn't resist the intoxicating aroma and immediately snatched one up!

Now, what better way is there to enjoy fresh basil than in a great homemade pesto sauce?!

Well, maybe torn up all over a bowl of fresh nectarines and vanilla ice cream!!  But that's beside the point...

Anyways...  I have a great recipe for a pesto chicken penne dish already, but I loved this idea from The Pioneer Woman to toss the pesto into a cream sauce!

What we're doing is essentially combining pesto and alfredo into one dish... which is pretty much genius, in my book!  (Thanks, Ree!)

Chicken & Pasta with a Pesto Cream Sauce Recipe
adapted from The Pioneer Woman

Ingredients:
2 chicken breasts, sauteed in olive oil, with salt & pepper

     (Or use the meat off of one 'cheater chicken' from the store!)
1 pound short pasta, cooked al dente (penne, rotini, or whatever you have on hand!)
2 cups fresh basil
3/4 cup toasted pine nuts*, divided (1/4 cup + 1/2 cup)
1 garlic clove
salt & pepper
1/2 teaspoon red pepper flakes
1/2 cup (or so) extra virgin olive oil
1/2 cup cream
4 tablespoons butter
1/2 cup freshly grated parmesan cheese (+ more for topping!)

Directions:
Cook the chicken, set aside. Cook the pasta, drain and set aside.

In your food processor, place the basil, 1/4 cup of the toasted pine nuts, the garlic clove, salt & pepper and red pepper flakes. Pulse until everything is finely chopped. 

While the food processor is running, slowly stream in the olive oil until you have a smooth, creamy consistency.  Dump the pesto into a small bowl and stir in 1/2 cup of the grated parmesan.  Set aside.

In a large saucepan, over medium heat, heat up the heavy cream and butter until combined and heated.  Turn off the heat and stir in the pesto, the chicken, the pasta, and the remaining 1/2 cup of pine nuts.

Serve with additional parmesan cheese sprinkled on the top of each dish!

*To toast the pine nuts, place them in a dry skillet over medium-high heat, stirring occasionally until golden brown.  Set aside to cool before using.

creamy lemon pasta with mushrooms & asparagus

Spring is finally here!!  We've had a few days of sunshine, and when I went to the store the other day, I found these beauties...

This is not my picture...  I grabbed it from here.  But I promise my asparagus looked just like this!  :o)

I was so excited to see beautiful, thin, tender asparagus...  I just couldn't wait to get home and start cooking!

What I came up with is a creamy, bright pasta dish...  perfect for showcasing fresh spring veggies.

You could easily substitute fresh broccoli for the asparagus...  and I would probably add chicken to this, if I wasn't making it for just myself.  :o)

Creamy Lemon Pasta with Mushrooms & Asparagus Recipe

Ingredients:
1 lb short pasta (penne or rotini work well!)
3-4 tablespoons butter
1 lb mushrooms, sliced
1 lb asparagus, cut into 1" pieces
1-2 garlic cloves, minced
1 package (8 oz) cream cheese
2 tablespoons heavy cream
salt & pepper, to taste
juice of one large lemon
1/2 cup freshly grated parmesan cheese

Directions:
Cook the pasta, according to package directions, until al dente.  Scoop out about a cup-full of the pasta water and then drain the pasta.

While the pasta is cooking...  in a large skillet over medium-high heat, melt the butter and then sauté the mushrooms until golden.  Toss in the asparagus and sauté until just tender.  Stir in the garlic and cooking for about a minute.

Turn off the heat and stir in the rest of the ingredients.  Continue to stir until smooth, adding in the cooked pasta and a  bit of pasta water, 1/4 cup or so at a time, until everything is nicely coated.

Top with more fresh parmesan, if you'd like, and serve with garlic bread!

pasta dogs **KIDS MEAL**

I know this meal may look a little weird to you.  But this is meant to be a kids meal, and really, isn't 'weird' perfect when it comes to feeding kids?  :o)

Now, I'm not trying to say this is some fancy sneakily-healthy meal for them or anything (although I did use nitrite-free turkey hotdogs!) but it's just plain fun, and sometimes that's all that matters!

Bjørn (2) ate his plain.  Navy (9) ate his with ketchup and mustard on the side to dip in.  I made a quick homemade cheese sauce for Andrew and I to have on ours (taking this up a notch to a homemade-mac & cheese meal with some goofy chunks of hotdogs in it!)  :o)

All-in-all, it was a fun meal that everyone enjoyed and we will definitely be making again!

Older kids can help quite a bit with this meal...  and the little ones love to watch the craziness as it unfolds.  :o)

Pasta Dogs (& Cheese Sauce) Recipe 

Ingredients:
1 (8-count) package hotdogs
1 lb package long noodles (I used fettuccine)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne or paprika (depending on the spiciness you would like)
pinch of fresh ground nutmeg
salt & pepper, to taste
2 cups milk
2 cups shredded cheese (cheddar or a 4-cheese blend works great!)

Directions:
Bring a large pot of water to boil over high heat.  Cut each hotdog into 4 pieces.  Thread 4-5 long noodles (one at a time) into each piece, so the hotdog piece is in the center of the noodles.

Cook the noodles/dogs as directed on the pasta box until the noodles are cooked how you like them.  When they are done, drain and set aside.  (If they are going to sit for a bit, you can toss them with a little bit of olive oil.)

Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour, cooking and continuing to stir until the mixture is smooth and light golden brown.

Slowly whisk in the milk and spices, and then continue to cook and stir until thickened to your preference...  (there doesn't need to be an exact science here!).  Remove from the heat and stir in the cheese until melted and smooth.

Serve the noodle dogs as is, with dipping sauces on the side, or covered in cheese sauce!