Pasta

Macaroni and Cheese: Apple Lover’s Style

September 12, 2013 by Lynsey Leave a Comment

Comfort food. Apples. Cheese. Pasta. Hard cider. All things I love and all that scream fall. Now would you necessarily think of combining all of these ingredients? Maybe not at first. But what if I were to tell you that this hard cider mac and cheese is life changing? Chalk full of onions, apple chunks, tons of cheese and pasta. Would you be intrigued?

For you skeptics out there, you’re not alone. Spencer had to give me a double take when I first mentioned wanting to place this recipe on the meal plan. I guess more than anything it was the apples in the mac and cheese that really threw him for a loop. But after he thought about it for a minute, he looked at me and said “sounds interesting, but apples and cheese go together so this sounds like it will work too”! So with that, I officially added it to our menu and couldn’t wait to actually make the dish.

Now it’s no secret that I love macaroni and cheese, there’s just something magical about the stuff. The apple doesn’t fall far from the tree either, my little man is a mac and cheese connoisseur and would probably eat it for lunch and supper 7 days a week. He’s an addict. But this folks, is not your ordinary mac and cheese. This is a recipe that’s chalk full of sharp white cheddar, chunks of apples and hard cider. Yes, hard cider! Now this is some serious mac and cheese!

This macaroni and cheese takes, what I consider, the ultimate comfort food and amps it up…oh, about a thousand notches. You’ve got your super sharp white cheddar that’s not only in the cheese sauce but generously covering the top of the dish. Then you’ve got your tart tidbits of apples that are dispersed throughout the dish. The sauce is creamy and cheese with a slight tang from the cheese, and it’s quickly offset by the tart sweetness of the apples. This is a dish that not only works, it’s the ultimate sweet/savory combo. These flavors scream fall and take comfort food to a whole new level. The next time you put macaroni and cheese on your menu, make sure you use this recipe. Perfect for fall and a little change-up to the traditional mac and cheese that you love.

Macaroni and Cheese: Apple Lover’s Style

Ingredients:

1 (16oz) box of small cut pasta
1 Cup Hard Cider (I’ve used Angry Orchard and Woodchuck)
1 Cup heavy cream
4 Tbsp butter, divided
3 Tbsp flour, whole wheat or all-purpose
2 Granny Smith apples; peeled, cored and diced
1 White onion, diced
20-24 Oz Cabot sharp white cheddar

Directions:

Bring a large pot of water to a boil. Salt water liberally, add pasta and cook according to package directions.

Place a large sauce pan over medium-low heat and 3 tablespoons of butter. Once the butter has melted add the diced onions and apples and saute until onions become translucent, about 5-10 minutes. While stirring continuously, add the flour and continue stirring until apples and onions are well coated. Add the remaining 1 tablespoon of butter and stir until melted. While continuously whisking, slowly pour the cider and cream into the apple mixture. Once incorporated, increase heat slightly and allow the mixture to come to a boil.

Add 15 ounces of the shredded cheese and stir until melted and the mixture is smooth.

Pour the cheese sauce over the pasta that has been cooked and strained and stir to coat the pasta. Rub the bottom of a large baking dish (or two small) with butter. Add the pasta to the prepared dish. Top with 5-6 ounces of cheese.

Place in preheated oven and bake for about 20-25 minutes, until cheese is melted and slightly browned and sides are bubbly.

Recipe source: adapted from Bakeaholic Mama

Pasta Salad with Creamy Lemon Balsamic Dressing

June 4, 2013 by Lynsey Leave a Comment

I love summer for many reasons; but probably one of the biggest things I look forward to during the summer is all the fresh fruit and vegetables. When spring comes around Spencer and I start talking about the garden and what all we want to try to grow. While we love all of our fresh veggies, tomatoes are always the first thing to go in the ground every. single. year. We love tomatoes. Tucker is right there with us. Last year, we not only planted our normal tomato plants, we also picked up a grape tomato plant to see how that would do. Well, let me tell ya, it was a hit. It would be half a second from the time we walked out the back door until Tucker made a B-line for the garden and for his “little tomato plant”. He would pick the things right off the vine and pop them in his mouth! He loves them. Things haven’t changed much, he still spots the tomatoes and as soon as he puts his hands on them he starts popping them in his mouth just like candy.

Now that summer is here, our garden in looking good and our plants are in full bloom. I’ve already used my herbs several times, but we’re still waiting on the plants to start producing some veggies. I’ve started craving fresh vegetables, and just couldn’t practice patience anymore so I scooped some up while I was at the store so I could make a pasta salad packed full of summer’s finest.

I love pasta salad. It’s perfect for summer. It’s light, refreshing and a perfect side to accompany the big cookouts that summer’s so famous for, but can easily be enjoyed as a main course, as well. It’s so versatile and the options for add-ins are endless. You can use fresh herbs and vegetables, but roasted vegetables add another level of flavor and texture too. Pasta salad is also one of those dishes that can be assembled ahead of time and is perfect to serve to a big crowd. It’s easy, delicious and can be make for very little cost. Again, making it perfect for all those summer gatherings.

I’ve made several different types of pasta salad over the years, some with creamy dressings while others were tossed in a light vinaigrette and all varieties are delicious. While I do love the creamy texture mayonnaise brings to many dishes, during the summer I try to stay away from the heavy, mayonnaise laden recipes. Not only because they tend to make you feel weighed down, but it’s also not the best thing to let sit out for hours on end in the hot, summer sun. This pasta salad has that creamy element to it, but no mayonnaise! A simple mixture of lemon white balsamic vinegar, Greek yogurt and a little olive oil is all it takes to get that creamy element! But don’t worry, if you don’t have access to the delicious white balsamic, just sub a couple tablespoons of lemon juice in place of the balsamic!

This particular salad is made with sweet peppers, avocado, tomatoes and parsely. All of the ingredients are delicious on their own but meld together so well. I love the pasta paired with the buttery avocado, fresh ripe tomatoes, the mini bell peppers with the pepper flavor and a touch of sweetness, salty feta cheese and it’s all coated in a light creamy lemon dressing. I served this as a side with some delicious baked lemon chicken, but you could easily enjoy this as a main course too. For all of those people that need meat with their meals, just chop up some baked chicken or use some rotisserie chicken (lemon pepper we be delish) and toss in the salad and you’ve got a delicious one-pot meal perfect for those hot summer days.

Pasta Salad with Creamy Lemon Balsamic Dressing

Ingredients:

1/2 lb small cut pasta (I used Rotini)
1 Cup grape tomatoes, halved (quartered if large)
3 Sweet mini peppers, 1 red, 1 orange and 1 yellow, chopped
1 Ripe avocado, seed removed and chopped
2 1/2 Tbsp Feta crumbles
2 Tbsp fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste

For the dressing-
2 Tbsp lemon flavored white balsamic vinegar*
2 1/2 Tbsp plain Greek yogurt
3 1/2 Tbsp olive oil

*If you don’t have access to lemon white balsamic you can substitute fresh squeezed lemon juice.

Directions:

Bring a large pot of water to a boil. Season with salt and add pasta. Cook pasta until aldente, according to package instructions. Drain and set aside.

In a small bowl combine white balsamic vinegar and Greek yogurt and whisk to combine. While whisking continuously, stream in the olive oil and continue stirring until ingredients are incorporated. Set aside.

In a large bowl, combine pasta, tomatoes, and peppers and toss. Add dressing and stir to completely coat ingredients. Add the parsley, avocado and Feta and gently toss to incorporate. Season with salt and pepper and serve.

-This pasta can be served cold or room temperature.
-If making ahead of time, mix in everything but the parsley, avocado and Feta and place in the refrigerator. Add those ingredients right before serving.

Recipe source: A Lynsey Original

Classic Baked Macaroni and Cheese-Bacon Lovers Style

May 15, 2013 by Lynsey 3 Comments

Macaroni and cheese is one of my all time favorite foods. There’s just something so satisfying, so comforting about a big ol’ bowl of noodles covered is gooey, cheesy goodness. My love for the cheesy stuff has trickled down to my little man too. If you ask him what he wants for lunch or supper, 3 out of 4 times he’ll say macaroni and cheese. He’s a fan, to say the least.

Bacon. Oh, bacon. I love the stuff. I’m a sucker for the salty, crispy strips of goodness. This is another love and weakness of mine, and this too has been passed down to Tucker. If you make him a bacon biscuit for breakfast he’ll quickly pull the top off the biscuit, remove the bacon and inhale it and then instantly ask for more bacon. If he smells the stuff cooking, he’s in the kitchen like lightening holding his hands out and just waiting for a piece of warm bacon to chow down on.

Now what happens when macaroni and cheese and bacon come together? Only the best thing on earth. They have a kiddo, and it’s the most delicious thing ever. You get this deliciously cheesy bacon lovers mac and cheese. And I had one happy little boy who couldn’t get his fill of this stuff. It’s life changing, I tell ya.

This mac and cheese is so simple and easy to throw together. I love the saltiness the bacon lends to this dish. The sharp Vermont cheddar add a creamy, richness that is like no other. The cheese compliments the salty bacon perfectly and it’s like they were destined to be together! This is definitely a crowd pleasing dish, and it holds a special plates in the hearts of the boys at my house. Not only did Tucker go back for seconds the day we had it, but he asked for it for the next 4 days. It was a hit, to say the least!

Classic Baked Macaroni and Cheese-Bacon Lovers Style

Ingredients:

1 Lb small cut pasta
1 Lb bacon
3 Tbsp bacon drippings
3 Tbsp flour
1/4 Cup white onion, diced
2 Cups half and half
1 Lb Cabot Vermont Cheddar Cheese, shredded
6 Oz cream cheese, cubed
Salt and pepper, to taste

Directions:

Preheat oven to 350.

Bring a large pot of water to a boil. Salt liberally and cook pasta according to package instructions. Strain and set aside.

Place a large skillet over medium heat and cook bacon until crisp. Remove cooked bacon and place on a paper towel lined plate and set aside. Reserve 3 tablespoons bacon drippings and discard the rest.

Place a medium sauce pan over medium-low heat, add bacon drippings and diced onion and cook until onions begin to become translucent. Once onions begin to turn, add flour and whisk until a paste forms. Slowly whisk in half and half, continuing to whisk until the mixture comes to a low boil and has thickened.

Add cream cheese and two-thirds of the shredded cheese and whisk to combine and until the cheese has melted. Once the sauce has come together and the cheese has melted, remove from heat.

Combine the pasta and cheese sauce and stir to combine. Season with salt and pepper. Spread the mixture evenly in a shallow baking dish. Top with remaining cheese and crumble the cooked bacon over the top.

Place in preheated oven and bake for 20 minutes, or until bubbling.

Recipe source: Bakeaholic Mama

Pasta Carbonara with Leeks and Lemons

February 20, 2013 by Lynsey Leave a Comment

Do you ever hear the name of a dish and instantly get intimidated? If you answered yes, then you’re not alone. Although I do love a good cooking challenge, there are times when I read the title of the recipe and instantly get overwhelmed. It may be fear of the unknown; I’ve never heard of it so it must be difficult and time consuming. Or maybe the name just sounds fancy or complicated. The bad thing is, I jump to this conclusion before I ever glance at the actual recipe ingredients or instructions. I think we’ve all had that misconception from one time or another.

Pasta carbonara, to me, sounded very intimidating. I had heard of the dish, seen it on menus but had never had it let alone searched for a recipe for it. A while back, while I was “pinning” away, I pinned a pasta recipe that looked so amazing. I didn’t bother to click over and look at name, ingredients or directions, I just pinned it and kept on going. Then, the other day I was really in the mood for some starchy goodness. You know me, I love my starches! So I started looking through recipes I had bookmarked and pinned when I came across that recipe that I had pinned so long ago. I was instantly drawn to the picture that had pasta, bacon and cheese. I know, what’s not to love, right?

When I clicked on the link to the recipe, I saw the name and became hesitant. I was wanting to make this on a weeknight, and wasn’t sure what all it entailed. Instead of clicking away, I read the ingredients which sounded simple enough, then read the instructions. Any fears or worries I had about this recipe quickly went out the door. I knew it would be incredibly easy and perfect for the weeknight!

This recipe consists of a few simple ingredients, probably most of which you already have in your pantry. Pasta is cooked until aldente, and leeks are sauteed until golden brown. A quick sauce, which I think is my favorite part about this recipe is a mixture of eggs, lemon juice, zest and cheese. Everything is then mixed together, and then crispy bacon is added. Then end result is simply divine. A perfectly cooked pasta, with light and fresh leeks, tart lemons and crisp and salty bacon. This is one of those meals that is quick enough for a weeknight but impressive enough for entertaining.

This wasn’t only a hit with myself and Spencer, but Tucker (my 3 year old) loved it too. I wasn’t surprised when Spencer went back for seconds, and thirds, but when Tucker asked for more that’s when I knew we had a winner!

Pasta Carbonara with Leeks and Lemons

Ingredients:

8 Slices bacon, cut into lardons
3-4 Leeks rinsed thoroughly, (white and light green parts), halved lengthwise, and thinly sliced
1 Clove garlic, minced
3/4 Pound short pasta, I used campanelle
2 Large eggs
1/4 Cup freshly grated parmesan cheese, plus more for serving (optional)
Zest of 1 lemon
Juice of half a lemon
1/2 Cup parsley, roughly chopped
Salt and freshly ground black pepper

Directions:

Place bacon in large pan over medium heat and cook until crispy. Remove with a slotted spoon to a paper towel lined plate and set aside, being sure to reserve the bacon drippings. Add the leeks to the bacon drippings, stirring occasionally, until golden about 10 minutes. Add the garlic and cook an additionl 30-45 seconds, until fragrant.

Meanwhile, fill a large pot with water, salt and bring to a boil. Cook pasta according to package instructions, until aldente. Reserve 1/2 cup of the starchy water, then drain the pasta.

In a medium bowl combine the eggs, parmesan cheese, lemon zest and lemon juice and whisk to combine. While whisking continuously, slowly pour 1/4 cup of the reserved water.

Combine the pasta, leaks and egg mixture and toss to combine, until the pasta is evenly coated. Season, to taste, with salt and pepper. Add the bacon and stir to incorporate.

Place in serving dishes, sprinkle with more cheese and chopped parsley.

Recipe source: barely adapted from Martha Stewart, Everyday Food (November 2011)

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

January 14, 2013 by Lynsey Leave a Comment

I think it’s safe to say that pasta is one of my all time favorite foods. I have to be honest, I’m a carb loving fool. There is just something so satisfying about that starchy goodness. Top that pasta with some type of tomatoes and cheese and I’m in heaven. Talk about comfort food! And I think Tucker has an equal love for all things pasta. When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese. He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese. Yum. This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet. This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes. Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese. I must say, I have a weakness for that stuff. There is just something so delicious about the creamy, tang that goat cheese has to offer. I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights. Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined. Then add olive oil until the mixture comes together and a pesto is formed. Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content. But for those of you out there that need a little more, I will continue! The tomato pesto is then combined with the pasta and tossed to coat. Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor. I love the sweetness the sun dried tomatoes add. This combined with all the other flavors make for an amazing and satisfying meal.

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste! Perfect for everyone still trying to keep those new year’s resolutions!

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions. Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes. Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground. With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine. Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated. Add more water as needed. Stir in arugula, until just wilted, adding more pasta water as needed. Season with salt and pepper, top with goat cheese and serve.

Recipe source: adapted from America’s Test Kitchen, Best Simple Recipes

Creamy Spinach and Arugula Spaghetti Squash with Roasted Tomatoes

November 8, 2012 by Lynsey Leave a Comment

Here we are in the midst of fall, part of the country is being slammed with rain and snow but here in Arkansas we’ve had no such weather. We’ve had some chilly days but no frosts or severe weather, yet. So, unlike a lot of people, our garden is still in full bloom and we are still picking bell peppers, tomatoes, and jalapenos by the buckets. Believe it or not, my herbs are still in full bloom too; parsley, basil and even some cilantro. Wild, right? I plan to utilize every piece of fresh produce possible while I still have access to it.

When I first saw this recipe on Josie’s blog it wasn’t a matter of wanting to make it, I knew I had to make it. And make it soon. I decided to change it up a tad, since it is fall and there’s so much wonderful fall and winter produce available. I substituted spaghetti squash in place of the pasta and it was delicious. But if you are not a big fan of spaghetti squash you could easily use your favorite type of pasta. I also used a combination of spinach and arugula for the sauce. The arugula added a nice, peppery flavor that complimented the butteriness of the avocado and spaghetti squash perfectly.

I loved everything about this dish. The sauce was creamy and bursting with tons of flavor. But I think my favorite part of this dish was the roasted tomatoes. Oh. My. Goodness. Delicious! Slightly sweet, incredibly fresh and perfect. I even stole one, or two…or three or four, but who is counting, before I even put them on the pasta. I served this with a side of crusty bread and it make for a perfeclty satisfying meal that the entire family enjoyed.

Creamy Spinach and Arugula Spaghetti Squash with Roasted Tomatoes

Ingredients:

1 1/2 Cups grape tomatoes, halved
Olive oil
Kosher salt
1/2 Tsp sugar
1 Baked spaghetti squash*
2 Tbsp unsalted butter
1 Small white onion, diced
2 Cloves minced garlic
6 Oz baby spinach, washed
6 Oz arugula, washed
1/4 Cup Greek yogurt
1/4 Cup vegetable stock (or chicken stock)
1 Avocado, peeled, seeded and chopped
1/4 Cup fresh basil, chopped
1/2 Cup grated Pecorino Romano or Parmesan cheese, plus more for serving

Directions:

Preheat oven to 375.

Line a rimmed baking sheet with aluminum foil. Place tomatoes on the prepared baking sheet and toss with olive oil, slat and sugar. Spread tomatoes evenly onto baking sheet and place in the preheated oven. Roast the tomatoes for 20-25 minutes, tossing once half way through.

While the tomatoes are roasting, place butter in a large saute pan and allow to melt. Once the butter has melted place onions in the pan and saute until softened and translucent, about 5-6 minutes. Add the garlic and cook until fragarent, another 30 seconds to 1 minute. Add the spinach and arugula, a handful at a time and cook until wilted, about 5 minutes.

Add the yogurt and stir to combine. Remove pan from heat and carefully transfer ingredients to a food processor (an immersion blender may be used instead), pulse the ingredients until smooth, adding stock 1 tablespoon at a time until desired consistency is achieved. Transfer the puree back to the pan and add basil and cheese and stir to combine. Add the spaghetti squash and toss to coat.

Divide the “pasta” among plates, top with roasted tomatoes and additional cheese, if desired.

*The baked spaghetti squash can be made a day or two in advance and placed in the refrigerator until ready to use.

Recipe source: adapted from Pink-Parsley originally from Perry’s Plate

Southwestern Pasta Salad with Creamy Avocado Dressing

September 19, 2012 by Lynsey Leave a Comment

The pumpkin is out and fall recipes are all around us. I love fall and all the things that come with it but I’m not quite ready…yet! We are still getting tomatoes, jalapenos and bell peppers from our garden. Yes. Still! So I’m still taking advantage of every. last. fresh vegetable I can.

That’s why I’m so excited to share this pasta salad recipe with you. It’s packed full of fresh vegetables, and ours utilized vegetables straight from our garden. I think about 95% of the vegetables used were from our garden. We used tomatoes, red onion, red and green bell peppers, and corn! Talk about straight from the farmer’s hand. There’s nothing better!

This pasta salad was incredibly delicious, filling and light all at the same time. It’s packed with tons of flavor. It starts with a base of pasta and vegetables. Lime juice adds a slight tartness and brightness to the dish. The cilantro adds color, and bright earthy flavor. And last but not least, the best part. The creamy avocado dressing. Oh. My. Gosh! This stuff is sooo good. It’s creamy and rich and yet still healthy. Doesn’t get much better than that. This delightful dressing is then poured over the pasta and veggies and given a quick toss to coat everything. The end result is a light and refreshing salad, perfect by itself or as a side. I served this as a side with pan seared chicken and I used some of the extra creamy avocado dressing as a sauce for the chicken and it was out of this world! If you love avocado you will love this pasta!

Southwestern Pasta Salad with Creamy Avocado Dressing

Ingredients:

For the salad-
8 oz pasta (I used bowtie)
1 (15oz) can black beans, drained and rinsed
1 Cup grape tomatoes
1/2 Cup red bell pepper, diced
1/2 Cup green bell pepper, diced
1/2 Cup red onion, diced
3/4 Cup sweet corn, I used fresh but canned is fine too
1 Large avocado; peeled, seed removed and chopped
1/2 Cup cilantro, roughly chopped
Juice of 1 lime
Salt and pepper, to taste

For the dressing-
2 Rip avocados, peeled and seeds removed
1 (5oz) container Greek yogurt
2 Tbsp milk
2 Cloves garlic, minced
1/3 Cup cilantro, roughly chopped
1 Jalapeno, seeds removed and roughly chopped
2-3 Tbsp fresh lime juice
1/4 Tsp ground cumin
Salt and fresh ground black pepper, to taste

Directions:

Fill a large stockpot with water and place over high heat. Bring water to a boil, salt and add pasta. Cook pasta according to package instructions. Reserve 1/4 cup pasta water, drain, rinse and set aside.

Meanwhile, prepared the creamy avocado dressing. Combine avocados, yogurt, milk, garlic, cilantro, jalapeno, lime juice and cumin in a food processor and pulse until smooth. If the dressing is still thick, add a bit more milk 1/2 a tablespoon at a time. Once desired consistency is achieved, season with salt and pepper and set aside.

In a large bowl combine black beans, tomatoes, bell pepper, red onion, corn, avocado, and pasta. Top with creamy avocado dressing, gently stir to combine. Squeeze fresh lime juice over the salad, adjust seasonings and top with chopped cilantro.

Recipe sourc: barely adapted from Two Peas and Their Pod

Tortellini Spinach Bake in Creamy Lemon Sauce

September 12, 2012 by Lynsey 1 Comment

Fall is rapidly approaching and with that crisp, cool weather also comes all that delicious and filling food. Comfort food and fall easily go hand in hand. When I think of comfort foods one of the first things my mind automatically goes to is starchy goodness, like pasta. I love noodles, shells, and stuffed pasta for so many reasons. First, because they are incredibly delicious. They are a blank canvas waiting to soak up any sauce you add or any soup you spoon over it. Secondly, they are incredibly easy to incorporate into any meal and it takes little to no time to cook.

Lately I’ve been craving starch and carbs, which I’m not sure why because I typically don’t when the weather is swealtering, but that’s what I was craving. When I came across this recipe on our best bites; it realed me in and it was exactly what I had been craving. I mean how can you go wrong with pasta, cheese and bacon? You can’t, right? Right! I mean all of these things alone are delicious, and combined they just become a triple threat!

This dish was incredibly easy to put together. I mean we’re talking from stove top, to oven to table in less than an hour. You can’t beat that! It starts by cooking a simple cheese stuffed tortellini, which takes no time. The pasta is combined with bacon and then coated with a delicious, yet basic cheese sauce. The mixture goes into a casserole dish, is topped by more cheese and a tad more bacon then popped into the oven until it’s bubbly and golden brown. The end result is gooey and cheesy, while the addition of fresh basil, lemon juice and zest adds a nice pop and freshness to the dish. This meal was definitely a crowd pleaser and will be a regular on our menu for quite some time. We enjoyed this as our meal with a green salad and a piece of crusty bread, but it would also make a wonderful side dish.

Tortellini Spinach Bake in Creamy Lemon Sauce

Ingredients:

1 12oz package cheese stuffed tortellini, dried or in the refrigerated section
5 Slices bacon
3 Cloves garlic, minced
2 Tbsp flour
1 1/2 Cups milk
1/2 Cup half and half
3/4 Tsp Kosher salt
1/4 Tsp freshly ground black pepper
1 Tbsp fresh basil, chopped
1/4 Tsp red pepper flakes
1 (8oz) package frozen spinach, thawed and strained
3/4 Cup grated mozzerella cheese, divided
3/4 Cup grated parmesan cheese, divided
1 Medium lemon

Directions:

Preheat oven to 350. Lightly spray a 9×9 casserole dish with non-stick cooking spray and set aside.

Fill a large stockpot with water, place over high heat and bring to a boil. Cook pasta according to package directions; reserver 2 cups of water then drain the pasta.

Place bacon in a large skillet over medium heat until bacon is cooked thoroughly and is crispy. Place cooked bacon on a paper towel lined plate and set aside. Reserve 2 tablespoons of the bacon drippings and discard the rest. When bacon is cool enough to handle, roughly chop or crumble (using your hands) and set aside.

Place the reserved bacon grease in the pan, place over low-medium heat and add the garlic. Cook until fragarent, about 1 minute. Then add the flour and whisk to combine, about a minute. Very slowly, stream in the milk and half and half, whisking constantly until the mixture is smooth. Add salt, pepper, basil and red pepper flakes to the mixture and stir to combine. Allow the mixture to come to a simmer.

Meanwhile, using a microplane, zest the lemon. Once the lemon is zested, cut in half and squeeze over a cup to remove the juice. Add the zest and 2 tablespoons of lemon juice to the sauce and stir to combine.* Continue stirring the sauce until thickened, about 2-3 minutes.

Reserve 1 tablespoon of the crumbled bacon, and add the rest to the pasta. To the pasta add spinach, 1/2 cup mozzerella, 1/2 cup parmesan, and sauce and stir gently to combine. Pour the pasta mixture into the prepared baking dish and top with the remaining parmesan cheese, mozzerella, and bacon. Cover the pan with foil and place in the preheated oven and allow to bake for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes, until cheese is golden and bubbly. Remove from oven and allow to set for 10 minutes before serving.

*You may adjust the amount of lemon zest and lemon juice according to your taste. I enjoy lemon and a strong lemon flavor so I added quite a bit of zest and juice.
*The could easily be made into a vegetarian meal by simply omitting the bacon.

Recipe source: slightly adapted from Our Best Bites

BLT Pasta

May 23, 2012 by Lynsey 1 Comment

Summer is unofficially, officially here. We have been experiencing record high temperatures, already. Since we haven’t even hit the primetime for extreme temperatures and heatwaves, I’m somewhat leary to see what’s in store. Oh well, I guess that just means my ice cream maker will be getting a real workout this summer!
If you’re anything like me, when it’s hot outside the last thing I want is some heavy, hot dish that’s going to weigh me down. Don’t get me wrong, I enjoy a good burger, hot dog, kabob, and various other grilled dishes; but I also enjoy light and refreshing meals too. I think that pasta salads are one of my favorite things to make during the warmer months; they are so quick to put together, the house doesn’t become a furnace while preparing it, they are perfect for the main course or a side dish, and the options of add-ins are endless.

This particular pasta combines two of my favorite things; pasta salad and BLT’s. A BLT sandwich is a weakness of mine. How can you possibly go wrong with thick cut bacon, fresh lettuce and fresh, sliced tomatoes? So simple yet so good. Combine a classic sandwich with pasta and you have the perfect meal or meal accompaniment for these hot, summer days that are rapidly approaching. This dish is complete in no time, it’s full of incredible flavors and it’s sure to be a hit with everyone! I know I’m looking forward to making this many more times throughout the summer.

BLT Pasta

Ingredients:

12 Ounces small pasta
1/2 Cup milk
1/4 Cup mayonnaise
1/2 Cup sour cream
1 Tsp lemon juice
1 Cup grape tomatoes, quartered plus more for serving
2 Cups arugula
3 Scallions, greens and whites, chopped
1 Large clove garlic, minced
1 Tbsp fresh thyme, chopped
12 Ounces bacon
Kosher salt and pepper, to taste
2 1/2 Tbsp ranch dressing mix
1/3-1/2 Cup freshly grated parmegiano-reggiano

Directions:

Cook pasta according to label instructions. Reserve 1 cup of cooking liquid and drain pasta. Return to pot and toss with 1/2 cup milk, set aside.

Meanwhile, heat a large skillet over medium-high heat. Place bacon in heated skillet and cook until crisp, transfer to a paper towel lined plate. Repeat process with remaining bacon. Reserve 3 tablespoons of the bacon drippings and discard the rest. Once the bacon is cool enough to handle, cut into bite size pieces and set aside. Reserve 1/4 cup of bacon for serving.

Return the reserved bacon drippings to the pan and add the tomatoes, thyme and garlic and cooke until fragarent and warm. Season to taste with salt and pepper. Combine the tomato mixture, bacon and pasta to combine.

Combine the mayonnaise, sour cream, lemon juice, ranch dressing mix and salt and pepper and mix to combine. Stir in chives until just combined. Combine the mayonnaise mixture and the pasta mixture and toss. Right before serving add the arugula and toss to combine, top with remaining bacon, whole grape tomatoes, and parmegiano-reggiano and serve.

*This dish can be prepared ahead of time. Refrain from adding the arugula, cheese and bacon until ready to serve. It can be served fresh with hot bacon, room temperature or cold.

Recipe source: adapted from Food Network Magazine

Spicy Sausage Casserole

May 17, 2012 by Lynsey 1 Comment

If you were to write a play by play of your weeknight routine what would it look like? Here’s a glimpse into my typical routine, it can get quite hectic. After work I trudge through rush hour traffic, pick up my cute little man, then tolerate more rush hour traffic and finally make my way to my house. Once I get home the race is on; it’s time to play, prepare supper, feed my family, get Tucker ready for bed, relax for a minute (maybe) and then get myself in bed. Can you relate?

If your weeknights are anything like mine then I know you appreciate meals that can be prepared and on the table in about 30 minutes. Well, this meal definitely delivers and I love it for many reasons. It’s a one-pot meal, so there’s not a ton of dishes to clean up. That fact alone is probably enough to sell it to some of you! It tastes good, it’s packed full of flavor and, the best part, it really is on the table in 20-30 minutes.

This tasty little dish is incredibly easy to put together. Even better, it consists of ingredients that you probably already have on hand! This meal starts out by cooking the sausage and onions, next the garlic is added along with the liquids and pasta. The pasta cooks right along with the meat, in the same pan, after the pasta is done, part of the cheese is stirred into the mixture to coat all of the ingredients. The remaining cheese is then sprinkled over the top and the entire dish is placed in the broiler to make the cheese all nice, golden and bubbly. Then your done! Enjoy this incredibly creamy, slightly spicy, and delicious dish. Then look at the clock, notice how early it is? Enjoy some more time with your family! This meal has quickly become a favorite for my family and I’m sure it will be with yours, as well.
Spicy Sausage Casserole

Ingredients:

1 Tbsp olive oil
1 Pound smoked turkey sausage
1/2 Large onion, diced
2 Cloves garlic, minced
2 Cups low-sodium chicken broth
1 (10oz) can Rotel
1/2 Cup milk
8 oz penne pasta, or small
Salt and pepper, to taste
1 Cup shredded Monterey Jack cheese
1/3 Cup scallions, thinly sliced

Directions:

Slice smoked sausage, making slices 1/4 inch thick. Set aside.

Place a large, oven-safe skillet over medium heat. Add the olive oil, along with sausage and onions and cook until onions are translucent and sausage has begun to brown, about 4-5 minutes. Add garlic and cook until fragarent, an additional 30 seconds.

Add the tomatoes, chicken broth, rotel, and cream and stir to combine. Add the pasta and stir, season with salt and pepper and bring the mixture to a boil. Cover the pasta mixture and reduce to a simmer, medium-low heat. Allow mixture to simmer until pasta is tender, about 15 minutes.

Meanwhile, preheat broiler.

Remove skillet from heat and add half of the cheese, stir to melt. Top with remaining cheese and sprinkle with sliced scallions. Place pasta dish under broiler until cheese is melted, golden and bubbly. Serve.

Recipe source: America’s Test Kitchen, The Best Simple Recipes via Kevin and Amanda

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