Tortellini with Balsamic Brown Butter

My dad used to be a strict follower of the Atkins diet (you know...the one where you can't eat carbs).  Whenever he was crabby, I would tell him it was because he didn't eat enough carbs.  You see, carbohydrates cause your body to release endorphins, and endorphins make you happy.  Eating carbs makes one happy, and this carb-loaded meal makes me very, very happy.

Tortellini with Balsamic Brown Butter

Ingredients:

18 to 20 ounces ravioli or tortellini

6 Tablespoons unsalted butter

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup chopped and toasted walnuts

1/4 cup grated Parmesan

Directions:

1.  Cook the ravioli or tortellini according to package directions.  Drain.

2.  In a separate saucepan, cook the butter over medium heat.  After about three minutes, the foam will subside and the butter will begin to turn golden brown.  At this point, turn off the heat and let cool for about one minute.  Add the balsamic vinegar, salt, and pepper.  Stir to combine.

3.  Add the pasta to the balsamic brown butter.  Stir.  Top with walnuts and cheese.  

Source:  Love and Olive Oil

Spin-Art Pasta (aka - Spinach-Artichoke Pasta)

I've never actually made spinach-artichoke dip.  I've made spinach-artichoke pizza, and now I've made this spinach-artichoke pasta, but I've never made the classic dip.  Weird.  I should get on that.

On another note, my friend recently told me that her mom has started following my blog and would like me to post more often.  Hey Sandy!  I'll try, I promise!  

Spin-Art Pasta

Ingredients:

1 (13 oz) box shell-shaped pasta

1 teaspoon butter

2 teaspoons minced fresh garlic

1 (8 oz) package reduced fat cream cheese (not fat free)

1/2 cup milk

1/2 cup reduced fat sour cream

1 Tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1 (14 oz) can artichoke hearts (packed in water), drained and shopped

1 (9 oz) package frozen spinach, thawed and squeezed dry in a clean towel

1/2 cup shredded parmesan cheese

1 cup chopped cooked chicken (optional)

Parmesan cheese for serving

Directions:

1.  Cook pasta following package directions.

2.  Melt butter in a saucepan over medium heat.  Add garlic and cook for 30 seconds, or until fragrant.  Add cream cheese and stir until melted.  Slowly add milk.  Stir in sour cream, lemon juice, salt, and red pepper flakes.  Add artichoke hearts, spinach, Parmesan cheese, and chicken.

3.  Drain pasta.  Add to artichoke mix.  Toss and season with additional salt and lemon juice if necessary.  Top with additional Parmesan for serving.

Source:  Heat Oven to 350

And I thought all hope was lost...

I have become very lazy about posting in my blog.  I've still been cooking and baking, but I just have not wanted to write about it lately.   Although I enjoy the thought of somebody reading my blog, I really post recipes here for myself.  It's a nice way to remember what I have made and a convenient spot to "store" recipes that I would like to make again.  

Since I haven't been keeping up on my blog, I am forgetting where my recipes came from in the first place.  Not cool.  Quite awhile ago, I made this awesome cheeseburger mac.  I had the pictures on my computer, but I couldn't for the life of me remember where I had found the original recipe.  I thought I would never find it in my long list of bookmarked blogs, but I did!  YAY!

Cheeseburger Mac

Ingredients:

1 pound ground beef

2 cups pasta (elbows or shells)

1 can of Rotel diced tomatoes and green chiles (I recommend the 'mild' kind)

1 pack of taco seasoning

2 cups shredded sharp cheddar cheese

2 cups beef stock

2 tablespoons butter

2 tablespoons flour

1 cup milk

Directions:

1.  Cook beef in a large skillet over medium-high heat.  Drain if necessary and return to heat.

2.  Add taco seasoning and stir.  Add Rotel diced tomatoes and beef stock.  Stir.

3.  Add pasta and allow it to cook for 12-14 minutes or until the liquid has been absorbed.

4.  Meanwhile, in a separate saucepan over medium heat, melt the butter.  Whisk in the flour.  Stir for 3-4 minutes.

5.  Whisk in the milk.  Continue to stir over medium-high heat until the mixture thickens.

6.  Remove sauce from heat and stir in cheese until melted.

7.  Add cheese sauce to pasta and stir everything to coat.

Source:  Table for Two    

Bacon and Pumpkin Pasta

Random thoughts currently going through my mind:

1.  I have not blogged in a VERY long time.  My bad.

2.  Trains are loud, especially when my windows are open.

3.  Charles Kelley has a gorgeous voice.  Actually, he's just gorgeous.  Period.

4.  Boys smell (figuratively speaking).

5.  My apartment smells amazing (literally, thanks to some banana bread baking in the oven).

6.  10 MORE DAYS UNTIL SUMMER BREAK!

7.  I really want to make more coffee.  I love coffee.  Somebody please conduct an intervention.

8.  I can't believe there's a hole in my Lazy Triathlon t-shirt.  I worked my butt off for that free t-shirt (for real, my jeans were too big by the end of it)! 

...and last but not least...

9.  I did not think I could love pumpkin any more than I already do, but I keep finding new ways to enjoy it.  Like with pasta, for example!  It completely surprised me that I liked this recipe as much as I did.  Then again, it's pumpkin and bacon paired with pasta.  How could that not be delicious?  I will definitely be making this one again.

Healthy Bacon & Pumpkin Pasta

Ingredients:

2 cups whole grain shell-shaped pasta

1/2 cup pumpkin puree

1 ounce light cream cheese

1/4 cup fat-free evaporated milk

1/2 teaspoon minced garlic

1/2 teaspoon salt

pepper, to taste

1/4 cup cooked and crumbled bacon

1/4 cup sliced green onions

Directions:

1.  Cook the pasta according to the package directions.  Drain pasta and return to the pot.

2.  Over low heat, add the pumpkin, cream cheese, evaporated milk, garlic, salt, and pepper.  Stir until cream cheese is melted and mixture is warm.  

3.  Transfer to a serving dish and top with bacon and green onions.

Source:  Pinch of Yum 

Stove-Top Perfection

Have I told you how much I LOVE macaroni and cheese?  Ever since I can remember, it has been my favorite food.  It was my favorite food even way back when all my mom made for us kids was macaroni and cheese from the blue box (you know what I'm talking about!).  I have since branched out and started making homemade macaroni and cheese, and I have found some to-die-for recipes.  This here is one of them.

Creamy Stovetop Mac and Cheese

Ingredients:

12 ounces dried pasta

2 cloves garlic, minced

1/4 cup shallot, minced

8 ounces gouda, shredded

2 ounces grated Parmesan

1/4 cup milk

4 ounces low-fat Greek yogurt

3 Tablespoons butter, softened

Salt and pepper

Directions:

1.  Cook pasta according to package directions.  Reserve 1 cup of pasta water before draining.

2.  Return pasta to the pot.  Add the garlic, shallot, and cheeses.  Stir to combine.

3.  Stir in the milk, Greek yogurt, and butter.  Continue to stir until cheese is completely melted.  If necessary, add some pasta water.  Season with salt and pepper.

Source:  Annie's Eats

Smoked Cheddar Bacon Mac

So warm.  So comforting.  So delicious.  So perfect.

Smoked Cheddar Bacon Mac

Ingredients:

2 cups orrechiette or shell pasta

1 tablespoon butter

1 tablespoon flour

1/2 cup chicken stock

1 cup heavy cream (I used whole milk instead and it worked just as well)

1-2 cups grated smoked cheddar cheese

1/4 pound applewood smoked bacon, cooked and crumbled

1/4 cup panko bread crumbs

salt and pepper to taste

a pinch of nutmeg

Directions:

1.  Preheat oven to 400 degrees.  Meanwhile, cook pasta according to package directions.  Drain and set aside.

2.  In a small saucepan over medium-low heat, whisk butter and flour.  Add half of cream and half of chicken stock.  Add half of cheese, stirring continuously.  Alternately add more cream, chicken stock, and cheese until desired consistency is reached.  Continue to heat and stir.  Add salt, pepper, and nutmeg.

3.  Layer pasta and half of bacon in a casserole dish.  Top with cheese sauce and sprinkle with the rest of the bacon and bread crumbs.

4.  Bake for 15-20 minutes or until golden brown and bubbly.

Sourece:  How Sweet It Is

Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts

Well, if that is not the longest name for a recipe ever, I don't know what is.  Despite its ridiculously long name, this dish is delish!  

I like making this one when I have company because it looks and tastes amazing, but really it's quite simple.  I made it for my parents when they came to visit me when I lived in Colorado, and I made it recently for my best friend.  You see, she can only eat good food when her husband is out of town (all he eats is cheese).  Since he was on a trip, we took advantage of the opportunity for Cindi to eat whatever she wanted!  Cindi's a talented photographer, and she took some great pictures.

Look at me add those sun-dried tomatoes to the brown butter!  Go me!

And that, my friend, is what good food looks like.

Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts

Ingredients:

1 package (16 ounces) refrigerated ravioli (We went with the frozen ravioli, and the package was a bit larger.  Everything still worked out perfectly.)

4 ounces butter

2 teaspoons Italian salad dressing mix

1/4 cup walnut pieces

1/3 cup sun-dried tomatoes, packed in oil, drained and julienned

Directions:

1.  Cook ravioli according to package directions.

2.  Melt butter in a skillet over medium to high heat.  Cook until golden and bubbling.

3.  Add Italian dressing mix, walnut pieces, and sun-dried tomatoes.  Heat through.

4.  Drain ravioli and toss ravioli with sauce.

Source: unknown (aka - found it in my recipe box)

Orzo with Chickpeas

Wow, I sincerely apologize for the lack of posts recently.  Summer vacation is over and it's back to school for me.  I have been a little busy recently and have neglected my blog.  That doesn't mean I stopped cooking though!

I made this delightful and fresh orzo with chickpeas after a recent trip to the Minneapolis Farmers' Market.  The farmers' market is one of my new favorite places, by the way.  You should have seen the amount of cucumbers, carrots, zucchini, and grape tomatoes that my sister and I bought for only $6!  I was looking for a way to use up some zucchini when I saw Rachael Ray make this on her Food Network show one morning.  Perfect!  

It tastes so fresh with the parsley and mint, and the feta gives it a great creaminess and adds a little tang.  I seriously ate all of it myself.  I didn't share with anyone!

Orzo with Chickpeas

Ingredients:

Salt

1/2 pound orzo

2 tablespoons extra-virgin olive oil

1 small to medium zucchini, diced

1/2 red onion, chopped

3 cloves garlic, chopped

Salt and pepper

1 (15 ounce) can chickpeas/garbanzo beans, drained

1/2 cup parsley leaves, chopped

1/4 cup mint leaves, chopped

1/2 cup feta, crumbled

Juice of half a lemon

Directions:

1.  Cook orzo in a large pot of salted, boiling water until al dente.

2.  Heat olive oil in a large skillet.  Add zucchini, onions, and garlic.  Season with salt and pepper and cook for 6 to 7 minutes or until tender.  Add chickpeas and heat through.

3.  In a bowl, toss together the zucchini mixture, orzo, herbs, and cheese.  Drizzle with lemon juice and add salt and pepper to taste.

Source:  Rachael Ray

Tortellini Not-For-Real-Carbonara

I am not exactly sure why this recipe is called Tortellini Carbonara.  I was pretty sure that pasta carbonara is made with eggs, so I looked it up.  The ever so trusty Wikipedia told me that the classic pasta carbonara is based on eggs, cheese, bacon, and black pepper.  There are no eggs in this recipe.  Additionally, the recipe does not call for black pepper.  I am baffled.  

Regardless, this is one of my favorite pasta recipes.  It is rich and heavy and comforting...everything that a pasta should be!

Tortellini Carbonara

Ingredients:

8 bacon strips, diced

1 cup heavy whipping cream

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

1 package (9 ounces) refrigerated cheese tortellini

Directions:

1.  In a large saucepan, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels; drain and discard grease.

2.  Return bacon to saucepan; add the cream, parsley, and cheese.  Cook, uncovered, over medium heat until heated through.

3.  Meanwhile, prepare tortellini according to package directions; drain and transfer to a serving bowl.  Drizzle cheese sauce over tortellini and toss to coat.

Source: Taste of Home Busy Family Cookbook

Found it!

I found it!  My family is having a big get-together this weekend, and I have been searching for a baked macaroni and cheese recipe that I actually like.  You see, I love macaroni and cheese, but I have never really liked the baked versions much. They're always too dry for my tastes.  

I tried a recipe from a trusted blog recently, and I was highly disappointed.  I knew I didn't want to make that one for my extended family.  So, I decided to try a different one from another blog that I frequent.  I invited my friend Danielle over, and we gave it a try.  This one was excellent!  It was cheesy and comforting, and the cayenne pepper added just the right amount of heat.  Thanks for your help stirring, Danielle :-)

Classic Mac and Cheese

Ingredients:

2 tablespoons unsalted butter

3/4 cup panko bread crumbs

1 teaspoon dried parsley

Salt and pepper

1 pound pasta shapes

6 tablespoons unsalted butter

2 cloves garlic, minced

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

6 tablespoons all-purpose flour

2-1/4 cups low-sodium chicken broth

3-1/2 cups milk

1 pound colby jack cheese, shredded

8 ounces extra sharp cheddar cheese, shredded

Salt and ground black pepper

Directions:

1.  To make the bread crumb topping, melt the butter in a medium skillet over medium heat.  Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown.  Remove from the heat and stir in the parsley.  Season with salt and pepper to taste.  Set aside to cool.

2.  Preheat the oven to 400 degrees.  Bring a large pot of salted water to a boil.  Add the pasta to the water and cook just until it begins to soften, about 5 minutes.  Drain the pasta and leave in the colander.

3.  Return the pot to the heat.  Melt the butter over medium-high heat.  Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds.  Whisk in the flour and cook, stirring constantly, until golden, about 1 minute.  Whisk in the chicken broth and milk and continue to heat, stirring frequently until the mixture bubbles and thickens slightly, about 10 minutes.  Remove from the heat.  Stir in the cheeses, whisking until completely melted.  Season with salt and pepper to taste.  Stir the drained pasta into the cheese sauce.

4.  Pour the pasta and cheese mixture into a lightly greased 9" x 13" baking dish.  Sprinkle with the bread crumb topping.  

5.  Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.  -OR-  Wrap dish tightly with foil and refrigerate for up to 2 days.  To serve, bake covered at 400 degrees until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to bake until the breadcrumbs are crisp, 15-20 minutes more.    

Source:  Annie's Eats; http://annies-eats.net

Creamy Bacon Fettuccine

We just finished dinner, and I couldn't wait to post the recipe for Creamy Bacon Fettuccine!  This recipe was super exciting to me for a number of reasons.

1.  I found the recipe on the AllRecipes app of my brand new iPhone!

2.  This recipe uses PHILADELPHIA Cooking Creme, which I have been dying to try since I first heard about it.  I'm a big fan of PHILADELPHIA cream cheese, so I figured the Cooking Creme would be delicious as well.

3.  This recipe marks the first time that I have successfully cooked bacon in a skillet on the stove without burning it.  There was one other time I managed to cook bacon on the stove without burning it...but I melted a spoon in the process, so we won't count that one ;-)

I love all pasta, and this recipe was no exception.  My only advice is to save some of the pasta water to add at the end if the sauce is too sticky.  Mine was pretty sticky, and I didn't think to save any pasta water.  I'm thinking that might have helped a little.

Creamy Bacon Fettuccine

Ingredients:

6 slices OSCAR MAYER bacon, cut into 1/2-inch pieces

1/2 cup chopped red onion

1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/2 cup milk

1 cup frozen peas

1/2 pound fettuccine, cooked

Directions:

1.  Cook bacon in a large skillet until crisp.  Remove bacon from skillet with slotted spoon, reserving 2 tablespoons drippings in skillet.  Drain bacon on paper towels.

2.  Stir onions into drippings; cook and stir 3 minutes or until crisp-tender.  Add cooking creme, milk and peas; cook and stir 3 minutes.

3.  Add bacon and pasta; stir to coat.

Source:  AllRecipes; www.allrecipes.com

How do they make that orange sauce?

When I was studying in Spain during college, I remember walking home from school after my morning classes, eagerly anticipating the 2 o'clock mid-day meal and looking forward to the delicious lunch my host mother was sure to be preparing.  My roommate and I were always very excited to return home from a long morning at school to find that it was pasta day.  One of the two pasta dishes that my host mother regularly prepared had an orange-colored sauce.  It baffled me that it wasn't red like "normal" pasta sauces, and I had no idea how she made it.

When I saw this recipe on The Pioneer Woman's blog, it reminded me so much of the pasta sauce that my host mother made.  I knew I had to try it.  It turned out to be similar to what I remembered, but not exactly the same.  Regardless, this pasta was really tasty.  I rarely think that a pasta is not tasty though.

       

Pasta with Tomato Cream Sauce

Ingredients:

1 Tablespoon olive oil

1 Tablespoon butter

1/2 of a medium onion, finely diced

2 cloves garlic, minced

1 can (15 ounces) tomato sauce

salt and pepper, to taste

dash of sugar, or to taste

1/2 cup heavy cream

grated Parmesan cheese, to taste

fresh basil, chopped

3/4 pound fettuccine

Directions:

1.  Cook pasta according to package directions.  Drain; reserve 1 cup of pasta water.

2.  Meanwhile, heat butter and oil over medium heat.  Add onions and garlic and saute for a minute.  Pour in tomato sauce and add salt, pepper and sugar to taste.  Stir and cook over low heat for 25 to 30 minutes.  

3.  Remove sauce from heat.  Stir in cream.  Add cheese to taste and check seasonings.  Stir in pasta.  Thin with the pasta water if necessary.  Stir in basil and serve immediately.

Source:  The Pioneer Woman Cooks; http://thepioneerwoman.com/cooking

A Winner of a Dinner

I love pasta.  I always have, and I always will.  I used to say that macaroni and cheese was my favorite food (it still might be...shhh...don't tell).  I also love Mexican food, or at least the unauthentic Mexican food that we eat here in America.  When I saw this recipe, I knew I would adore it.  It's pasta with a taco flavor! It's Creamy Taco Mac!    

Not only was this dinner easy to make, it was also semi-healthy considering it calls for ground turkey instead of ground beef.  It was a hit in my household, and I would definitely recommend it!

Creamy Taco Mac

Ingredients:

1-1/4 pound ground turkey

8 ounces dry pasta shapes

1 small onion, chopped

1 clove garlic, minced

1 (14 oz) can diced tomatoes, drained

4 Tbsp taco seasoning

3 ounces cream cheese

1/2 cup sour cream

Salt and pepper

Shredded cheddar cheese, optional

Directions:

1.  Cook pasta according to package directions.  Drain, reserving 1/2 cup of pasta water.  Set aside.

2.  In a large skillet, cook turkey over medium-high heat until no longer pink.  A few minutes before turkey is cooked through, add the onions to the skillet.  Once turkey is cooked through, add the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning.  Let simmer for approximately 5 minutes.

3.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water.  Continue stirring until the cream cheese is melted and the sauce is blended.  Season with salt and pepper to taste.

4.  Simmer over medium-low heat for 3-5 minutes.  Remove from the heat and sprinkle with cheddar cheese, if desired.

Source:  Annie's Eats, http://annies-eats.net