CHICKEN PASTA BAKE & BROILED VEGGIES

Servings:4

I  took this recipe from Ms. Giada DiLaurentis!! I watched her make it one night while I was out on vacation [YES, I confess I watch the FoodNetwork even while on vacation!!] and my mouth watered! SO, upon my return I looked up the recipe and found that while it ranked high, the verdict was pretty much  the same throughout “pasta  edible but lacked flavor” I could not believe this! I read the recipe and made a few changes to add flavor to the dish without making it anymore or anyless complicated … the result you ask? Well, why don’t you try it out and tell me how I did!

Ingredients:

 1 cup cooked macaroni -or- any other small pasta shape

 1 boneless, skinless chicken breast cubed

1 small onion diced

2 garlic cloves minced

1lb roma tomatoes

1 cup good quality shredded mozzarella

1/4 cup chopped fresh Italian parsley [flat-leaf not the curly stuff]

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan

2 tbsp butter

salt + pepper 

olive oil

-BROILED VEGGIES-

4 small red -or- while potatoes

1 garlic clove, minced

1 tsp each of chopped fresh thyme and rosemary leaves

2 small zucchini

1/4 cup grated Parmesan

2 tbsp. butter

salt + pepper

Directions:

-START with the PASTA-

1.  ROAST the TOMATOES:

• preheat oven to 450 degrees
• cover deep baking pan with aluminum paper [trust me this makes for ez clean up]
• place tomatoes in baking dish drizzle with olive oil, salt + pepper and toss until evenly coated
• bake in preheated oven until the skins pop & start to brown, about 20-25 minutes
• set aside

2. Bring down oven temperature to 400 degrees

3.  COOK the CHICKEN:

• coat the bottom of a sautee pan with olive oil over medium heat
• season chicken with salt + pepper
• add chicken to hot pan and cook for 3min.
• add onions and garlic, stir to combine and cook until onions are soft and chicken is cooked through, about 5min.

4.  PUT the PASTA TOGETHER:

• Put cooked pasta, chicken mixture, mashed roasted tomatoes, mozzarella cheese, parsley, salt and pepper [to taste] into a 8×12 baking dish :: stir to combine
• in a small bowl mix together bread crumbs and Parmesan cheese. then sprinkle over the pasta mixture.
• dot the top with small bits of butter
• bake until top is golden brown, about 30minutes 

-MAKE the BROILED VEGGIES-

5. Start the potatoes:

• bring a medium pot of water to a boil over high heat
• add the potatoes and cook until just tender, about 8 to 10 minutes.
• drain the potatoes and let cool
• cut the potatoes in half

6.  Season and pan fry:

• place a medium saute pan over medium heat
•  add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 min.
• meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper
• carefully place the zucchini and potatoes cut side down in the melted butter
• let them cook until golden brown, about 12 to 15 minutes.

7. Broil the veggies:

• Preheat the broiler
• line a baking sheet with foil
• place the browed zucchini and potatoes on the baking sheet cut side up
• sprinkle the tops with Parmesan
• place in the broiler until the cheese is golden brown, about 4 min.

6. SERVE TOGETHER and ENJOY!!

WEEKNIGHT SPAGHETTI

Servings: 6

This recipe is sure to cure the weeknight pasta itch, its easy, hearty and delicious!

INGREDIENTS:

4 Italian sausages without casings [I used chicken sausages]

1 zucchini

1 bell pepper, any color

1 jar of your favorite store bought spaghetti sauce

2 tbsp olive oil

12oz cooked spaghetti

Fresh Parmesan cheese  for garnish

DIRECTIONS:

1. Rough chop the veggies.

2.  Heat olive oil in a large skillet over medium-high heat, place sausage in skillet. Cook until evenly brown, crumbling it as it cooks.

3. Add veggies, cook for another few minutes until veggies are soft but not over cooked.

4. Pour in Spaghetti sauce, bring temp down bring the boil then simmer for 5 minutes or so.

5.  Serve this incredibly delicious sauce over cooked spaghetti and garnish with lots of Parmesan!

CREAMY SPAGHETTI DISH

Servings: 8

Ingredients: 

16oz cooked spaghetti

8oz sour cream

1/3 cup heavy cream

1/2 onion, thinly sliced

10 slices of deli ham, thinly sliced 

2 tbsp butter

1 tbsp rosemary, chopped

grated romano cheese 

dried sweet basil 

Directions:

1. Prepare ingredients: cook and drain spaghetti, slice ham and onion; chop rosemary. 

2. Heat butter in a large skillet over medium heat. Add onions and cook until translucent. 

3. Add sliced ham and spaghetti to skillet.  Toss until heated through.

4.  Add rosemary, sour cream and heavy cream to spaghetti; toss until combined. Sprinkle top with dried sweet basil and romano cheese.

5. Serve alone or over our delicious chicken parm.

Sausage Tortellini

Servings: 4

Ingredients:

3 italian sausages [Johnsonville, mild]

1.5lb seven chesse tortellini (equivalent of 4 cups, uncooked)

2 (14.5oz) can diced tomatoes

2 large bell peppers  [any color]

1/2 white onion

2tbsp. italian seasoning

3 tbsp. cooking oil (corn or olive)

salt + pepper

Garnish: grated romano chesse

Directions:

 1. PREP:

• Chop bell peppers
• Slice onion and sausage

2. MAKE SAUCE:

• Heat large large french skillet, add oil
• Add onions to hot oil, saute until translucent (about 2-3 min.)
• Add add bell peppers, cook for another 4 minutes.
• Once cooked take from heat into a container, set aside
• In remaining oil cook sausage, once cooked re-introduce veggies to skillet
• Add diced tomatoes, italian seasoning, salt + pepper to taste
• Set heat on low cover and let simmer for 20 minutes.

3. COOK TORTELLINI:

• Cook according to package directions

4. PLATE:

• In shallow plate place pasta, top with sausage sauce and romano chesse.
• ENJOY!!!

SPAGETTI and MEATBALLS

Servings: 4

Ingredients:

1lb. quality ground beef (substitute with ground turkey, lamb or chicken)

1/4 cup bread crumbs (plain or italian)

3/4 grated Romano

2 tbsp. milk

2 large eggs, lightly beaten

Salt + Pepper

-Tomato Sauce -

1/3 cup quality extra-virgin olive oil

1 large bell pepper (green, red, yellow or orange)

1/4 large white onion

3 garlic cloves

1 carrot

1 stalk celery

3 (16oz) cans diced tomatoes

2 dried bay leaves

2 tbsp. tomato paste (add color)

2 tbsp. unsalted butter

1 tbsp. brown sugar

 Salt + Pepper

Directions:

1. Meatballs:

• In a large bowl add bread crumbs, milk, eggs and 1/2 cup Romano cheese mix until combined.
• Add beef and gently combine being careful no to overwork the meat.
• Season with salt and pepper. 
• Shape into gold-size balls (use ice cream scoop to keep size uniform)  
• Grease baking sheet, place meatballs inside, place in refrigerator.

2. Tomato Sauce:

• Chop onion, garlic, bell pepper, carrot and celery.  (chop if you like chunky sauce, mince if you do not)
• Blend tomatoes until smooth.
• In large casserole pot, heat oil over medium heat, add onion and garlic, saute until soft and translucent, about 5 minutes.
• Add bell pepper, celery, carrots and season with salt and pepper, saute until all vegtables are soft about 10 minutes.
• Add tomatoes, tomato paste, bay leaves, sugar and butter.
• Simmer uncovered on low heat for 1hr. or until thick.
• Remove bay leaves and check for seasoning before serving.

3. While tomato sauce is simmering, cook meatballs:

• Preheat oven to 350
• Cook for 20 minutes, turn once

4. Cook pasta as directed on box: 

5. SERVE & ENJOY!!!

(spagetti, three meatballs per plate, generous serving of tomato sauce and top with romano!)