Spaghetti and Meatballs

from Good Things Catered (a great food blog that once was, but now is mysteriously missing)

Simple Spaghetti & Meatballs

Ingredients:
1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1/3 c. sweet onion, diced
1 Tbsp oregano
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
1 package store bought spaghetti
3 c. premade pasta sauce (garlic basil goes well with turkey and pomodoro with the beef)

Directions:
-Boil large pot of water.
-In medium bowl combine meat, onion, and spices.
-Form 2 1/2-in wide balls with mixture.
-Add pasta to water and cook according to box instructions.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add sauce to pan to scrape brown bits from the bottom and heat.
-Serve over finished pasta (we added olives b/c we love them)

Pasta with Scallops, Zucchini and Tomatoes

I was looking to way to cook scallops (you can get then frozen at Meijer). And I had a zucchini. So I found this recipe and we LOVE it. And it takes no time at all. Have made it a few times and even the kids eat it! You could use shrimp instead if you don't like scallops.

***we used dried basil, because I didn't have fresh and canned tomatoes.***

Pasta with Scallops, Zucchini and Tomatoes

Ingredients

• 1 pound dry fettuccine pasta
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 zucchinis, diced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 cup chopped fresh basil
• 4 roma (plum) tomatoes, chopped
• 1 pound bay scallops
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Original recipe found HERE.

Mac and Cheese

Another recipe I don't want to lose. Originally based on Martha Stewart's, I often skip the crumb topping and the baking and do the whole thing on the stovetop. Also, I've made it with a mixture of regular cheddar and Monterey Jack (instead of white sharp) and Parmesan (instead of Gruyere or Romano) and it's a little different but still very good. In fact, my kids prefer the more mild cheese. (Martha's original recipe also calls for nutmeg and cayenne pepper, but we don't care for either in our mac and cheese, so I didn't include them below.)

Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Quick Roasted Cherry Tomato Sauce with Spaghetti

This was delicious! I used regular tomatoes instead of cherry, left out the red pepper (just because I forgot!) and used soft goat cheese. It was yummy and easy! The directions are written in a way that makes it look complicated-it really isn't! Enjoy!

Quick Roasted Cherry Tomato Sauce with Spaghetti

Ingredients
4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

Preparation
1. Preheat oven to 450°.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.



Original found HERE

Salmon, Asparagus and Orzo Salad

We made this last night-easy and healthy! YUM! Even the kids ate a lot! And is great with asparagus being in season!

Salmon, Asparagus and Orzo Salad

1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette (recipe below)

1. Preheat broiler.

2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Recipe found HERE! Enjoy!

Lemon-Dill Vinaigrette

1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill (only used 1/2 the amount of dill)
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a small bowl, stirring well with a whisk.

Pesto Bowties with Chicken

Got this one off the side of a pasta box ages ago. We had it this week and it won the approval of everyone.

Pesto Bowties with Chicken

6 oz (1/2 pkg) Bowtie pasta
1 pkg (1/2 oz) pesto sauce mix (I use pesto sauce from a jar)
1/2 cup water
1/4 cup olive oil (or less if you used pre-made pesto)
8 oz mozzarella cheese, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved or quartered
8 oz cooked chicken, shredded or cut in chunks

Cook pasta and drain. In large bowl stir together pesto sauce mix, water, and oil with fork until blended. Add pasta, cheese, tomatoes, and chicken; toss to coat.

Chicken Tequila Fettuccin

Oh this was YUMMY! We left out the tequilia. I don't even know what tequlia tastes like. I just refused to buy a bottle for 3 T. :)

Chicken Tequila Fettuccine

INGREDIENTS

* 1 (16 ounce) package fettuccine pasta
* 1/3 cup chopped fresh cilantro
* 2 tablespoons minced garlic
* 2 tablespoons minced jalapeno peppers
* 3 tablespoons butter
* 1/2 cup chicken stock
* 3 tablespoons tequila
* 2 tablespoons fresh lime juice
* 3 tablespoons soy sauce
* 1 1/4 pounds skinless, boneless chicken breast halves - cubed
* 1/4 red onion, sliced
* 1 red bell pepper, thinly sliced
* 1/2 yellow bell pepper, thinly sliced
* 1/2 green bell pepper, sliced
* 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccine according to package directions.
4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccine and garnish with cilantro. Serve.

I found the recipe here!

Tomato and Spinach Pasta Toss

Here's a new recipe we all enjoyed. And I was surprised because I thought everyone would complain about the spinach. I think the key is to start with the fresh kind!

3 cups penne pasta, cooked
1 lb - 1/2 lb of Italian sausage, crumbled and browned (depends on how much you want to use)
1 pkg (6 oz) baby spinach leaves
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
1 cup of shredded mozzarella cheese
2 tbsp. parmesan cheese

After draining the sausage, add spinach and tomatoes; cook until spinach is wilted, stirring occasionally. Remove from heat. Add meat and cheese to warm pasta.

Easy Pasta Skillet

This is like baked pasta, but you do it on the stovetop instead of in the oven. Easier and quicker! But, just as good.

1 lb. ground beef (I often only use 1/2 lb and don't really notice a difference)
2 1/2 C Water
3 C mostaccioli or penne pasta
1 Jar (28 oz.) spaghetti sauce
1 package shredded Italian cheese

Brown ground beef with salt and pepper, drain and then add water. Bring to a boil, add pasta, reduce heat and cover. Simmer 15 min. Add sauce stir thoroughly. Heat back to "boil", then add 1 cup cheese and stir. Top with remaining cheese, cover to melt cheese. Serves 6.

Spring Chicken Pasta Salad

I had lunch with a friend the other day and she made this AMAZING pasta chicken salad. It was very light and refreshing. Perfect for spring:) YIPPEE! And as it turns out, its super easy!

Combine the following and chill overnight:
3 cups cubed, cooked chicken. I add a little garlic salt and black pepper.
2/3 C mayo or salad dressing
2 Tbsp minced onion
2 tsp salt
4 Tbsp lemon juice

Add:
1 can mandarin oranges
1-2 C green grapes, halved as preferred
1/4 C slivered almonds
1 lb. elbow macaroni, cooked
Garlic salt to taste.

Chill and serve with optional parmesean cheese. Makes enough to serve an army! :-)

Beef Stroganoff

I have been looking for a good Beef Stroganoff recipe that didn't include a lot of 'cream of soups' since Noah can't have it and I finally found one I love. Aaron even went back for seconds:)

3 lb. beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, sliced thin
1/4 cup flour8 oz sliced mushrooms
1 can condensed beef broth (10.5 oz)
3 tablespoons dry white wine
1 1/2 cup sour cream

Trim all excess fat from steak and cut into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, salt, peppers and dry mustard. Toss with the steak strips to coat. Place coated strips in a crock pot; stir in onion rings and mushrooms.Add beef broth and wine, stir. Cover and cook on low for 8-10 hours.Before serving, mix the sour cream with 1/4 cup of flour then stir into the crock pot. Serve with rice or noodles.

Check out the original recipe here

Cheesy Mostaccioli

I made this yesterday for Chloe's family birthday party. It was easy, yummy, and cheap! I made it ahead and when it was almost dinnertime, I stuck it in the oven. I served it with fresh green beans, rolls, and fruit salad. Everyone seemed to enjoy it - even the kids.

Cheesy Mostaccioli (although you can use any type of noodle you like, of course!)

1 pkg (1 lb) mostaccioli
1 lb ground beef
1 tsp. Italian seasoning
1 jar pasta sauce
1 can cheddar cheese soup
2 cups (or more) mozzarella cheese

Cook the pasta in water. Brown the beef. Add any seasoning you like, including the Italian seasoning. Mix sauce and soup in large bowl. Add the beef and pasta and 1 cup of mozzarella to bowl. Put in 9x13 pan. Bake 35-40 minutes. Remove from oven and put remaining mozzarella on top. Put back in oven until cheese is melted.

Stuffed Shells

Here's one from a old church cookbook. I've been making this favorite since we were married:

Stuffed Shells

Filling:
1 egg
1 pkg. cream cheese (softened)
16 oz. cottage cheese
1/2 tsp. garlic salt
1 tsp. basil
1/8 tsp. pepper
a bit of onion (I usually just use 1/2 tsp. of onion powder)
1/2 cup mozzarella cheese, shredded

1 lb. large shells, cooked
1 lb. ground round, browned and drained
1 jar of pasta sauce
1 cup (or more) mozzarella cheese, shredded

Cook shells, rinse in cold water. Mix together filling. Fill shells. Lay in bottom of 9x13 pan. Top with sauce. Bake 20 minutes, 350 degrees. Top with mozzarella cheese. Bake additional 10-15 minutes or until cheese is melted.