Meaty Cheesy Manicoti

Source:  Not Sure

Posted by Lisa

My husband hates pasta...I like it.  So, in an effort to find one he will eat and do so happily, I tried this recipe.  He loved it!  I think it is because it is not tomato based.  It is cream based...so beware.

The next time I make it though, I will probably use large shells instead of manicoti noodles.  It just takes too long to fill the tubes.  

1 (8-ounce) package uncooked manicotti shells

1/2 pound hot Italian sausage

1/2 pound ground round $

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1 medium onion, chopped

1/2 cup dry white wine (I used chicken stock)

2 cups whipping cream

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained

2 cups (8 ounces) shredded mozzarella cheese

3/4 cup shredded Parmesan cheese

Preparation

Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.

Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.


Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.

Combine meat mixture, tomatoes, and mozzarella cheese.

Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 20 minutes.

Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes.

Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

Orecchiette with Mini Chicken Meatballs

I had fallen back into my same ol', same ol' dinners again when I saw this recipe and thought it would be a good one to try out.  I made it tonight for dinner and it was deeeeelicious!! I will definitely make it again.  The meatballs have a nice light texture with a fresh taste.  Give it a try!

source:  www.foodnetwork.com

courtesy of Giada De Laurentiis

Ingredient:

1 pound orecchiette pasta (I couldn't find that so I used mini bow tie pasta)

1/4 c plain bread crumbs (I used italian because that is what I had)

1/4 c chopped fresh flat leaf parsley

2 large eggs, lightly beaten

1 tbsp whole milk

1 tbsp ketchup

3/4 c grated romano

3/4 tsp salt

3/4 tsp pepper

1 lb ground chicken

1/4 c olive oil

1 1/2 c chicken stock

4 c cherry tomatoes ( I used 1 qrt of canned tomatoes from my garden)

1/2 c grated parmesan freshly grated

8 ounces bocconcini mozzarella balls

1/2 c chopped fresh basil leaves

Directions:

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 min.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, romano cheese, and the salt and pepper.  Add the chicken and gently stir to combine.

Using a melon baller, form the chicken mixture into 3/4 inch pieces.  With damp hands, roll the chicken into mini meatballs.

In a large skillet,  heat the oil over medium-high heat.  Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes.  Turn the meatballs over and brown the other side, about 2 minutes longer.

(I did a few this way, but since I doubled the batch, I cooked the majority on a cookie sheet in the oven, that worked great and they were very tender)

Add the chicken stock and tomatoes.  Bring to a boil.  Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.

Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.

Drain pasta, reserving about 1 cup of the pasta water.  Transfer to a large serving bowl and add the parmesan.  Toss to lightly coat the pasta, adding reserved water if needed.  

Add the meatball mixture,  mozzarella cheese, and 1/2 cup of basil.  Gently toss to combine.  Garnish with the chopped basil.

Chicken Piccata Pasta

Submitted by: Lisa
Adapted from Rachel Ray Food Network Recipe

You really can make this meal in 1/2 an hour!  I had some chicken already cooked in the fridge and not much time to get a meal together.  I did a little search on www.foodnetwork.com and found a recipe that I adjusted below.  I was really pleased with it and the kids gobbled it up too.

Most of these ingredients are staples around the house so it is an easy one to whip together.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
• Salt and pepper
• 1 1/2 tablespoons butter
• 4 cloves garlic, chopped
• 1/4 onion, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 2 tbsp lemon juice
• 1 cup chicken broth or stock
• 1 tbsp parsley
• 1/2 cup Parmesan cheese
• 1 pound penne rigate pasta, cooked to al dente
• Chopped green onions, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. 

Remove chicken from pan and return the skillet to the heat.

 Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and onions to the skillet. Saute garlic and onions 3 minutes. 

Add flour and cook 2 minutes. Whisk in 1/2 c chicken stock and reduce liquid 1 minute. 

Whisk lemon juice and 1 cup broth into sauce. Stir in parsley. 

When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

Stir in the parmesan cheese.

Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped green onions.

Baked Pasta with Chicken, Broccoli and Smoked Gouda

This was such a delicious dish!  I found myself eating it cold out of the fridge, that's how good it was.  Or  maybe that's how low-class I am.  Either way, this was such a treat - it's warm and saucy and has so many flavors and textures. My kids all snarfed it down and were disappointed when it was all gone.   Not only is this dish great because many kids will like it, but also because you can make it ahead of time and just leave it in the fridge until it's time to heat through.  

Now this dish wasn't one of the quickest meals I've made, though it wasn't difficult.  It does take a bit of chopping and prep work, but it really is worth it.  I find, with dishes like these, that getting all of the components ready to add to the dish before you start cooking, really helps things go smoothly.  And then you can pretend you're hosting your own cooking show!  Enjoy!

*Serves 6-8

*Note: See the asterisk below the recipe for make-ahead directions.

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta (or bowties)
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded (I couldn't find this so I subbed smoked Gouda - it was delish)
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Source: www.melskitchencafe.com

Cajun Chicken Pasta

Submitted by Heather

This is a flavorful and spicy dinner great for any weeknight or company.  It's got a bit of a kick that can be adjusted by how much cajun spice is used.  The amount used in this recipe equals about the heat of a medium salsa.  Before I made this recipe, I'd never used cajun spice.  Gasp!  I can't believe I overlooked it so long.  It's really great for adding a lot of flavor easily.  I use the Tony Chachere's Original Creole Seasoning in the green can.  My whole family loves this dish.  I love that it's a one pot meal that needs no side dish.  Easy!  I probably make it every other week, so it's definitely a favorite. 

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes

3 teaspoons Cajun Spice Mix, More To Taste

1 pound Fettuccine

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Green Bell Pepper, Seeded And Sliced

1 whole Red Bell Pepper, Seeded And Sliced

½ whole Large Red Onion, Sliced

3 cloves Garlic, Minced

4 whole Roma Tomatoes, Diced (or two 14 oz. cans of chopped tomatoes)

2 cups Low Sodium Chicken Broth

1 cup Heavy Cream

Cayenne Pepper To Taste

Freshly Ground Black Pepper, To Taste

Salt To Taste

Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions.  Drain when pasta is still al dente; do NOT overcook! 


Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

Adapted slightly from thepioneerwoman.com

Spicy Pasta Salad with Smoked Gouda

Submitted by Heather

If you're looking for a delicious pasta salad to stand out from the usual fare at potlucks and picnics, this is a great choice.  I mean, just check out the title - you've got "spicy" and "smoked gouda", both of which are not usually part of any pasta salad I've ever had.  Smoked Gouda is really a wonderful, smooth cheese.  If you haven't had it, give it a try.  They should have it at most major grocery stores (I got mine at Trader Joe's).  I ran out of grape tomatoes, so I seeded and chopped up other tomatoes I had on hand and they worked just fine.  I made this the night before I needed it and I did find that it was a bit dry the next day.  So I made another batch of the dressing and tossed it on about a half an hour before serving.  And I even added another teaspoon of adobo sauce  (yum!), which made it perfect.  So double or double and a half the dressing in the recipe and reserve some for tossing before serving.


Oh, and this makes a good main dish meal if you grill up a few chicken breasts, slice them up and lay them on top.  I made this for a potluck at the pool where mostly adults ate it, so kids may not love its spiciness, but many of the adults went back for seconds.  This one's a keeper for sure.


Serves 8

Ingredients

• 12 ounces, weight pasta (Mostaccioli, bowtie, rotini, etc.)
• ½ cups Mayonnaise
• ¼ cups Whole Milk
• 4 Tablespoons White Vinegar
• 1-½ teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• ½ teaspoons Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• ½ pounds Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Preparation Instructions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl. (I found I needed to double the dressing ingredients, reserving half of it to toss with the pasta about a half an hour before serving).

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving. 

Source: adapted slightly from thepioneerwoman.com

Three Cheese Manicotti

submitted by: Melanie

This year for Father's day I wanted to make something for my husband that he would really like. I chose to make manicotti, because he is always asking me to make it. I really don't like manicotti very much, because it seems like the cheese inside is always cold.

I found this recipe and thought it looked good so I gave it a try. The cheese was nice and hot in the middle and it was really good. Nothing fancy, but it was just what my husband wanted. The next time I make this I may try and add spinach or Italian sausage to it.

Ingredients

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain. (I only cooked the manicotti for 3 minutes)
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly. (I baked it for 35-40 minutes)

Source: allrecipes.com

Cold Sesame Noodles

I have been a Food Network Junkie since that channel began, I literally started watching it at 13 years old. I love watching cooking shows and trying the recipes at home. Sometimes they are as good as they look and sometimes it is just a failed attempt but I found a winner in this one. This is a Tyler Florence recipe and it is great, it is as good as any takeout you can get. My husband loves this dish and if you are looking for something to try that is different than your same repertoire of recipes this would be a good one. It is a Thai inspired dish and it does not call for any meat/seafood in the recipe but I like to add shrimp or chicken to it but you can do whatever you like.

Ingredients :

1/2 pound Chinese egg noodles (I use 12 oz. of Angel Hair pasta or Soba Noodles are great also)
3 tablespoons dark sesame oil
2 tablespoons peanut oil (I don't have peanut oil so I used vegetable oil)
2 green onions, thinly sliced on the diagonal
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal oelek
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
Cucumber slices, for garnish (I haven't added this but I usually do 1 red pepper thinly sliced)
Fresh cilantro leaves, for garnish

Directions:

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.