TACO SPAGHETTI

I loved this recipe because it was ALL made in the same pan so it’s quick and easy clean up, but also because I can no longer eat a lot of grain products so I still feel like I’m getting my tacos without have to deconstruct them! After making it exactly as written the first time, I adapted it the next time and found it was just easier and tastier to prepare the noodles separately.

You can always add your favorite taco toppings such as extra cheese, green onions or a dollop of sour cream to make it your own.

TACO SPAGHETTI servings 2 – adapted from Space Ships & Laser Beams

2 teaspoons avocado oil
1/3 pound QUALITY ground beef
1/4 cup chopped yellow onions
2 teaspoons taco seasoning
1/3 cup original Rotel tomatoes with juice
spaghetti noodles for 2, prepared al dente
1/3 cup homemade bone broth (chicken or beef – your choice)
1/2 cup Mexican style shredded cheddar/Jack cheese
scant 1/4 cup cilantro, chopped
minced green onions, for garnish
chopped olives, for garnish
chopped jalapeños, for garnish

• Heat oil in a LARGE skillet over medium heat. 

• Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

• Add taco seasoning, tomatoes (including juice) and broth.

• Cover and simmer for 10 minutes until most of the liquid is absorbed.

• Stir in noodles, stirring to coat well and simmer 5 minutes more.
• Remove from heat.
• Sprinkle half of the cheese and half the cilantro into the pan and stir to coat the spaghetti with the cheese and sauce.

• Top with remaining cheese and cilantro.
• Serve with a dollop of sour cream and your favorite taco toppings.


NOTES

• For the best flavor, grate your own cheese rather than using a store bought bag of grated cheese. The store bought grated version usually has an anti-caking agent on it so it doesn’t melt as well.
• For a quicker weeknight cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

BAKED MACARONI & CHEESE

Mac & Cheese is ALWAYS a favorite in MOST households! This one is a simple version that is quick to make and in the right dish looks elegant enough for company.

BAKED MACARONI & CHEESE

PASTA
2 teaspoons kosher salt 
1 pound elbow macaroni with ridges 

• Preheat the oven to 350°.
• Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan.
• Add the salt and macaroni.
• Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain WELL.

CHEESE SAUCE
4 tablespoons (1/2 stick) unsalted butter
1 shallot, diced
4 tablespoons WONDRA flour 
1 teaspoon kosher salt
1 teaspoon – 1 tablespoon apple cider vinegar 
2 cups WHOLE milk 
2 cups grated sharp Cheddar (or mix with some Jack cheese if you prefer, but we like the strong sharp)

• Melt the butter in a 1-quart saucepan.
• Add shallot, sautéing until soft and translucent.
  Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes.
• Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk followed by the vinegar.
• Continue to cook, stirring constantly, until the sauce thickens.
• Add the cheese and stir until it melts.
• Add the drained macaroni to the cheese sauce and mix thoroughly.

TOPPING
heaping 1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted 

• In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs.
• Bake until the dish bubbles around the edges, about 15 minutes.

ASIAGO PASTA PEAS

 

ASIAGO PASTA PEAS
16 ounces ditalini pasta
2 cups FRESH hulled peas
2 green onions, minced
1 clove garlic, minced
2 cups heavy cream
1 tablespoon butter
1 teaspoon onion powder
FRESH ground sea salt and black pepper, to taste
1 cup shredded Asiago cheese

• Cook pasta per package directions.
• Drain well and return to pot.
• Whisk together the heavy cream, salt, pepper and onion powder.
• Add cream mixture, garlic and peas to pan you cooked the pasta in and bring to a simmer over medium-low heat.
• After 2 minutes add in pasta.
• When cream begins to thicken fold in cheese, stirring to melt.
• Season to taste.
• Serve immediately.

BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

• Prepare pasta and/or tortellini per package directions.
• In a LARGE skillet or saute pan heat the oil to sizzling.
• Add hamburger and brown to ALMOST done.
• Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
• Add garlic and saute a minute or two more.
• Season with FRESH ground sea salt and black pepper to taste.
• Add red pepper flakes.
• Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
• Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
• Toss to combine.
• Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

GARLIC & LEMON CACIO E PEPE

 

GARLIC & LEMON CACIO E PEPE
8-10 ounces thin spaghetti, uncooked
1/2 cup butter
FRESH sea salt
1 1/2 teaspoon FRESH ground black pepper
1 tablespoon lemon zest
Juice of 1 LARGE lemon
3 cloves garlic, minced
1 cup pasta water
1 1/2 cups FINELY grated Parmesan cheese

• Prepare pasta al dente per package directions in a large pot of salted water.
• Reserve 1 cup of pasta water.
• Melt butter in large skillet.
• Add pepper and sizzle in butter for a minute.
• Add garlic and lemon zest, sautéing 30 seconds or so until fragrant.
• Add pasta 1/2 cup of pasta water and cooked pasta, tossing to coat.
• Add most of the Parmesan cheese, tossing to combine.
• Add more pasta water as necessary to make a creamy butter sauce.
• Stir in lemon juice and season with FRESH ground sea salt to taste.
• Garnish with reserved Parmesan cheese.

LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN
The lemon cream sauce mixed with fresh vegetables, garlic and Parmesan cheese team up perfectly with the tender and juicy chicken for a delectable savory meal that will have you coming back for second helpings!

4 boneless, skinless chicken breasts
1/2 tablespoon sweet paprika
3 tablespoons unsalted butter, divided 2+1
4 cloves garlic, minced
1 small bunch green onions, sliced
10-12 button mushrooms, sliced thin
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh chopped Italian flat leaf parsley
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach leaves
Fresh ground salt and pepper, to taste

• Preheat oven to 400°.
• Season the chicken with salt, pepper and paprika. Set aside.
• Melt 2 tablespoons of butter in a large oven-proof skillet over medium high heat.
• Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken and set aside to rest.
  While the chicken is resting melt remaining butter in the skillet.
• Add onions and mushrooms, sautéing until soft and mushrooms are beginning to caramelize.
• Add garlic and cook stirring frequently about 2 more minutes until fragrant.
• Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley have wilted and the sauce has slightly thickened.
• Continue to cook the sauce about 5 minutes or so until the sauce thickens.
• Once your sauce is to the desired thickness, return the chicken to the skillet.
• Place in the oven and cook for about 20-25 minutes.
• Remove the dish, cover and let sit for about 5 minutes before serving.
• Serve with buttered noodles or over mashed potatoes.

FRENCH ONION MANICOTTI

This is the French onion soup you eat with a fork! Caramelizing the onions takes the longest, but is the savoriest part of this meal! Don’t try to rush this process or you’ll ruin that cheesy goodness that will give you your comfy, cozy meal for a cold winter’s night!

FRENCH ONION MANICOTTI serves 4-6 depending on appetite
4 sweet Vidalia onions, thinly sliced
4 tablespoons unsalted butter
FRESH ground sea salt and black pepper
1 teaspoon sugar
1 tablespoon FRESH chopped thyme
2-3 garlic cloves, minced
1 box manicotti shells
2 cups ricotta cheese
1 large egg
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese, plus more for topping
1 tablespoon WONDRA flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 cup grated Mozzarella cheese, for topping
1 tablespoon butter
1/3 cup seasoned breadcrumbs, for topping
FRESH parsley or thyme for topping

• Melt butter in a large cast iron (or oven safe) skillet over medium heat.
• Add onions.
• Sprinkle with FRESH ground sea salt, black pepper, sugar and thyme. Cook, stirring often, for 30 minutes until the onions caramelize, BUT watch them closely so they don’t burn! Turn down the heat as necessary.
• Once caramelized, add garlic, sauteing 30 seconds more. Turn off the heat, but leave them in the pan.

• While the onions are cooking, bring a pot of salted water to a boil and cook the manicotti shells 6 minutes to al dente’. Drain and carefully place them on a piece of foil coated in non stick spray to cool.

• Preheat the oven to 400°.

• In a large mixing bowl, stir together the ricotta cheese, egg, Gruyere cheese, Parmesan cheese and a pinch of salt, pepper and dried thyme.
• Add half of the caramelized onions from the pan and stir them into the ricotta mixture to create your filling.
• Fill each shell with the filling, stuffing it full but not overflowing.

• Turn the heat to medium-low under the remaining onions in the pan.
• Stir in the flour and cook for 1 to 2 minutes.
• Slowly stream in the stock while stirring, cooking for 2 to 3 minutes while the mixture thickens a bit. Stir in the cream.
• Turn off the heat and place the shells in the french onion sauce.
• Melt the butter and whisk in the breadcrumbs with a fork until evenly coated.
• Top with the Mozzarella cheese followed by the breadcrumbs mixture.
• Bake for 20-25 minutes, until golden and bubbly.
• Serve immediately with a Parmesan and fresh herb garnish.

FRENCH ONION PASTA BAKE

This recipe is for recipe experiment night.  I was looking for a tasty alternative that I could also use as leftovers for my lunches.  I am happy to report that it was a success!

 

FRENCH ONION PASTA BAKE
6 ounces penne pasta
1 tablespoon butter
1 tablespoon avocado oil
8 ounces button mushrooms, 1/4 inch slices
1 large shallot, halved and sliced
2 cloves garlic, minced
2 tablespoons Better than Chicken bouillon
4 ounces heavy cream
2 tablespoons Marsala Wine
3-4 FRESH thyme sprigs
3/4 cup seasoned croutons, crushed
4 ounces shredded Mozzarella

• Preheat oven to 400°.
• Spray baking dish with non-stick cooking spray.
• Prepare pasta al dente.
• Drain pasta WELL and set aside.
• In a large skillet melt butter and avocado oil.
• Add mushrooms, onions and garlic. Season with FRESH ground salt and pepper, stirring and cooking 10-12 minutes until caramelized and deep brown.
• Whisk together the Marsala wine, cream, two-thirds of the thyme, and the bouillon base.  Add to the mushroom mixture stirring and blending together until heated through.
• Fold in the pasta and then half the cheese.
• Spread into prepared baking dish.
• Top with remaining cheese and crushed croutons.
• Bake 10-15 minutes until cheese is melted and golden.
• Top with remaining thyme.

NOTE: Penne pasta works best, but any other similar sized pasta would work well too.

 

CHILI MAC CASSEROLE

 

CHILI MAC CASSEROLE
3/4 cup uncooked elbow macaroni
1 pound ground sirloin
1/2 pound ground pork
1 large shallot, chopped
3 cloves garlic, minced
1 can petite diced tomatoes (DO NOT DRAIN)
1 can black beans, drained and rinsed
4 ounce can chopped green chiles, drained
2 tablespoons tomato paste
1 1/2 teaspoons salt
1 1/2 teaspoons chipotle chili powder
1/2 teaspoon fresh ground black pepper
2 cups shredded cheese of choice (I use cheddar or a jack and cheddar mix)
2 green onions, sliced

• Preheat oven to 350°.
• Spray 9×9 baking dish with non-stick spray.
• Cook macaroni al dente per package directions. Drain.
• While macaroni is cooking, brown beef and pork in large skillet along with shallots and garlic.
• Drain off all fat in a colander.
• Add tomatoes, chiles, black beans, tomato paste and seasonings to skillet and blend well.
• Add meat back in, stirring to blend.
• Add macaroni and gently stir to combine.
• Transfer mixture to prepared baking dish.
• Baked covered 30 minutes until bubbly.
• Uncover and add cheese, baking another 5 minutes until cheese is completely melted.
• Sprinkle with green onions for garnish.

BEEF RAGU ala SLOW COOKER

Strozzapreti AKA priest-choker or priest-strangler are an elongated form of cavatelli, a hand-rolled pasta typical of the Tuscany region of Italy.

The name has many theories as to the name. One of the theories is because of gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the “azdora” OR A  ”housewife” who “chokes” the dough strips to make the strozzapreti. It is presumed that the housewife would express such a rage possibly triggered by the misery and difficulty of her life that would fill her with enough rage to be able to strangle a priest!” And yet another legend suggests that wives would customarily make pasta for priests as partial payment for land rents (the Catholic church rented to many farmers) and their husbands would be angered enough by the priests eating their wives’ food to wish that the priests would choke as they stuffed their mouths with it. And yet another possible explanation is that the pasta resembles a clerical collar which is commonly referred to as a “Priest Choker”.

The more commonly accepted theory is that following Sunday mass, a priest would visit homes of the villagers and enjoy dinner with them. The more pleasant the experience for the priest the more often they would come back to that particular home. As a means for the family to let the priest know that he might have worn out his welcome, they would serve this pasta which later earned the name “Strozzapreti.”

The dough is first rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 3-4 inch pieces by pinching it. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.

Different regions makes this pasta slightly different. In Romagna it is made with wheat flour, water, salt and sometimes eggs. Where as in Emilia it is made from flour, water, Parmesan cheese and egg whites which are all beaten together. In Pici it is more similar to the Tuscan style which is hand rolled, solid fat tubes of dough that are cut, but not twisted giving it the appearance of a taut rope. In Corsica it is a large gnocchi made of cheese and vegetables and then baked.

Unless you make your own pasta regularly this is a difficult pasta to find in your average grocery store. I usually substitute the Barilla Campagnelle pasta which is a thinner cone shaped pasta with a ruffled edge and is often known as “little bells”.
BEEF RAGU ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, minced
2 1/2 -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounce crushed tomatoes
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
3 teaspoons Italian seasoning
Prepared pasta
Parmesan cheese, grated

• Spray a large slow cooker with non-stick cooking spray.
• Arrange the onions and garlic in the bottom of the slow cooker.
• Sprinkle the roast with the house seasoning on both sides.
• Arrange roast on top of the onions and garlic.
• Sprinkle the carrots on top of the roast.
• In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and Italian seasonings.
• Pour over the roast.
• Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
• Skim any fat from the top.
• Use 2 forks to shred the beef.
• Stir beef into the tomato sauce.
• Adjust seasonings.
• Re-cover and cook for another hour to allow the flavored to meld together.
• Serve over prepared pasta and top with Parmesan cheese.

HOUSE SEASONING MIX
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

• Combine in a small bowl until well blended.
• Store in an air tight container.

STUFFED CHICKEN ALFREDO SHELLS

 
STUFFED CHICKEN ALFREDO SHELLS
 

20 whole Jumbo Pasta Shells, Cooked And Drained
2 Boneless, Skinless Chicken Breasts or 2 cups shredded rotisserie chicken
FRESH ground salt And pepper, to taste
Avocado Oil
3/4 cups ricotta cheese (whole milk, NOT low-fat))
3/4 cups SMALL CURD cottage cheese (whole milk, NOT low-fat)
3/4+ 1/4 cups grated Mozzarella cheese
2+ 1/4 cups grated Parmesan cheese
2 whole LARGE eggs, lightly beaten
1/4 cup minced FRESH parsley
2 tablespoons minced FRESH basil
4 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
4 cloves garlic, minced

• Preheat oven to 375°.
• Season the chicken breasts on both sides with salt and pepper.
• Heat a grill pan or iron skillet over medium heat, drizzle with avocado oil.
• Cook the chicken on both sides until cooked through.
• Remove and shred with two forks and allow to cool.
• In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan cheese, eggs, 2 tablespoons of the fresh parsley, salt, pepper, and chicken, stirring to combine. Add heavy cream as necessary 1 tablespoon at a time. Set aside.
• In a large skillet over medium heat, melt butter and sprinkle with the flour. Whisk and cook until the roux turns golden brown.
• Pour in the milk and cream, whisking constantly, and cooking for a few minutes, until thickened.
• Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stirring until well blended.
• Taste and adjust seasonings as needed. Set aside.
• Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish.
• Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture.
• Lay them face down in the pan, then pour the sauce all over the top.
• Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan cheeses.
• Bake for 25 minutes, or until bubbly and the cheese is golden.

CHEESY TACO PASTA

CHEESY TACO PASTA serves 6-8
1/2 pound large shells pasta
1 pound ground beef
1 package Taco Bell ORIGINAL seasoning packet
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

• Cook the shelled pasta according to the directions on the box and drain WELL.
• Add the ground beef to the pan and brown well.
• Drain the fat.
• Add the taco seasoning and water, stirring and cooking until water is evaporated.
• Add the pasta, salsa and cheese.
• Stir to combine.
• Garnish with chopped green onions, chopped olives and/or peppers.
• Serve immediately, with crunchy tortilla chips or Fritos.   I also like to use taco shell bowls.

SPINACH ARTICHOKE RAVIOLI LASAGNA

SPINACH ARTICHOKE RAVIOLI LASAGNA  Yields 8 servings
This is a GREAT and super EASY shortcut lasagna that packs an extra punch of flavor!
3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons WONDRA flour
2 1/4 cups WHOLE milk
2 ounces cream cheese, softened
2 cups shredded mozzarella, divided
1/4 cup freshly grated Parmesan
1-14 ounce jar marinated artichoke hearts, drained (see notes) and chopped
2 cups frozen spinach, defrosted, drained WELL and chopped
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 pounds frozen cheese ravioli (see notes)
FRESH ground sea salt and black pepper
2 tablespoons freshly chopped parsley

• Preheat oven to 375°.
• Melt butter in a large skillet over medium heat.
• Add garlic and cook until fragrant, about 30 seconds.
• Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly.
• Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan.
• Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
• Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper.
• Remove from heat. 
• Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish or lasagna pan.
• Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce and a thin layer of cheese.
• Repeat with remaining ravioli, most of the remaining sauce and another thin layer of cheese.
• Top with remaining sauce and cheese.
• Bake 30 minutes, until sauce is bubbling and ravioli are tender.
• If you’d like the top to be more golden, broil on high for 1-2 minutes.
• Garnish with parsley and serve.

NOTES:

• I drain and save the oil marinade to use for future meals.
• I usually prepare half again as much sauce because we like it saucy 😀
• By having a choice on the ravioli, it can easily be vegetarian or protein packed with a meat 😀

LASAGNA with MEATY SAUCE

LASAGNA with MEATY SAUCE serves 12
1-1/2 pounds ground beef
1 pound ground pork
1 small white onion, diced
3 cloves garlic, minced
2 – 14.5 ounce cans whole tomatoes
2 – 6 ounce cans tomato paste
2 + 2 tablespoons dried parsley
2 teaspoons garden gourmet Italian herbs
1 teaspoon garden gourmet basil
FRESH ground sea salt and black pepper, to taste
1 1/2 cups lowfat cottage cheese
1 1/2 cups low-fat ricotta cheese
2 LARGE eggs, beaten
1/2 cup FRESH grated Parmesan cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced or grated Mozzarella Cheese
1 – 10 ounce package lasagna noodles
salt
olive oil

• Bring a large pot of water to a boil.
• Preheat oven to 350°.

• Over medium high heat, brown the ground beef and ground pork.
• Add onion and garlic, cooking until meat is browned and onion is softened.
• Drain off half the fat.
• Add the tomatoes, tomato paste, 2 tablespoons parsley, Italian herbs and basil.
• Season with salt and pepper, to taste.
• Simmer 30-45 minutes.

• In a medium bowl, mix cottage cheese, ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and a teaspoon salt.
• Stir together well. Set aside.

• Add a generous amount of salt and a drizzle of olive oil to the boiling water.
• Cook lasagna until JUST “al dente” – DO NOT OVERCOOK!
• Drain.

ASSEMBLY

• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles and spread evenly.
• Cover cottage cheese and ricotta mixture with a layer of mozzarella cheese.
• Spoon a little less than half the meat sauce mixture over the top.
• Repeat, ending with meat sauce mixture.
• Sprinkle top generously with extra Parmesan and a bit of the Mozzarella.
• Bake 20-30 minutes until top is hot and bubbly.

TOMATO BEEF STROGANOFF

TOMATO BEEF STROGANOFF
1 1/4 pounds sirloin tips, trimmed of fat and cut into 1 inch pieces
2 teaspoons Bragg’s liquid aminos
2 tablespoons butter
3/4 pound mushrooms, sliced thin **
2 teaspoons hot water
2 tablespoons tomato paste
1 teaspoon sugar
Fresh sea salt and ground black pepper, to taste
1 tablespoon avocado oil
1 large shallot, diced fine
2 tablespoons Wondra flour
1/2 cup dry white wine
1 1/2 cups beef broth
1/2 cup sour cream (SEE NOTES)
1 tablespoon fresh chopped flat leaf parsley

• Poke each piece of meat with a fork
• In a mixing bowl toss meat pieces with Bragg’s liquid aminos, cover and marinate 1 hour.
• While meat is marinating prep mushrooms.
• In a large skillet melt butter over medium high heat.
• Add mushrooms and sauce until soft and caramelizeng.
• Drain mushrooms and set aside.
• Whisk together the water and mustard powder with the sugar, and some pepper just until a smooth paste forms. Set aside.
• Pat meat dry with paper toweling.
• Season with fresh ground pepper.
• Heat oil in large skillet over medium high heat.
• Add beef pieces and sear on ALL sides, reducing heat as necessary to prevent burning. Transfer eat to plate.
• Add Add onions and saute until caramelized and browning.
• Add in the tomato sauce and flour, stirring to blend.
• Stir in beef broth, mustard paste and wine until well blended and bring to a SLOW simmer, cooking until slightly reduced and starting to thicken.
• Fold meat pieces and mushrooms into the sauce and cook a couple minutes more until heated through.
• Remove from heat and fold in sour cream.
• Serve immediately over buttered noodles.
• Sprinkle with parsley.

*NOTE*:

• I prefer thin sliced mushrooms, but some prefer larger mushrooms in which case you should use 1 pound and quarter them.  Hubby hates mushrooms and I often omit them all together and it’s still a really tasty dish!
• Y0u can substitute a whipped cream cheese for a thicker version.

PASTA with CREAMY ARTICHOKE RAGU

PASTA with CREAMY ARTICHOKE RAGU serves 4

2 LARGE jars marinated artichoke hearts
2 slices sourdough bread
1 tablespoon butter
6 LARGE white mushrooms, sliced thin
1 small shallot, sliced thin or small diced
2 cloves garlic, minced
1/3 cup dry white wine
2 tablespoons heavy cream
FRESH ground sea salt and black pepper
12 ounces campagnelle pasta, prepared per package directions and reserving cooking water
1/4 cup FRESH minced parsley
FRESH grated Parmesan cheese
avocado oil

• Cut leaves from artichoke hearts. Trim and discard any leaves that are stiff or dried out. Cut hearts into quarters. Drain on paper toweling.
• Pulse bread in food processor until finely ground.
• Heat butter in skillet until melted.
• Add bread crumbs and cook, stirring constantly until crumbs begin to color.
• Add 2 tablespoons grated Parmesan cheese and cook another couple minutes until golden and toasted. Remove from heat. Pour bread crumbs into a small bowl and set aside.
• Add oil to skillet over medium high heat until shimmering.
• Add shallots, garlic, artichoke hearts, mushrooms and leaves, cooking 5-7 minutes.
• Add wine to de-glaze pan.
• Lower heat to medium and add cream, stirring to blend and coat well, cooking 2-3 minutes.
• Add drained pasta and Parmesan cheese, blending well.
• Add pasta water as necessary to desired sauce consistency.
• Season to taste.
• Top with bread crumb mixture and parsley.

NOTE: Hubby hates mushrooms so I actually make 2 separate pans for this recipe.  I also often add pieces of shredded roasted chicken as a protein, but it’s just as easy to sear up a couple boneless, skinless chicken thighs to shred into it.

CHICKEN TETRAZZINI ala MEMORIES

When I was a kid, tetrazinni was a dish made from leftovers. In our house it could be from left over roast chicken, turkey or ham.  The cheese back then was not of my liking either, usually Velveeta or American singles – YUCK!!  Personally I only like it made with chicken and I prefer it with fresh seared chicken not the traditional boiled or stewed. 😀  One of the recipes I found was a much newer version that used “canned” products that I discarded immediately to lean towards the old fashioned version of scratch.

I have seen a bunch of recipes in old recipe files and brand name pamphlets for canned chicken.  I even found one that must have come from a lunch lady’s files as it called for 20 cups of cooked chicken, 24 ounces of spaghetti noodles…  honestly I quit reading at that point since I knew it would never for for the 2 of us and was giving me a headache to try and convert it to serve 2!  I ended up taking the parts I liked from each recipe AND my memories to make my new one!

CHICKEN TETRAZZINI ala MEMORIES serves 4-6
8 ounces uncooked spaghetti, broken in half
4 boneless, skinless chicken thighs
3 tablespoons butter
1 LARGE stalk celery, sliced thin
1 shallot, diced
1 small (mini) red pepper, chopped
3 tablespoons Wondra flour
3/4 cup chicken broth
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons apple cider vinegar
1 tablespoon Cream Sherry
2-3 sprigs thyme, leaves only
3/4 cup grated sharp cheddar cheese
1/4 cup grated Mozzarella
FRESH ground sea salt and black pepper

• In a large skillet, heat oil over medium heat.
• Generously season chicken pieces and sear 3-4 minutes per side in hot oil until cooked through and golden brown.
• Remove chicken and small dice OR shred. Set Aside.
• Preheat oven to 350°.
• Spray baking dish with non-stick baking spray.
• Prepare noodles per package directions.
• Add butter to skillet.
• When butter is sizzling add celery, shallots and peppers to skillet and saute 2-3 minutes.
• Add flour to skillet, stirring to coat until golden.
• Add chicken broth and bring to a boil.
• Reduce to a simmer and stir in the heavy cream, apple cider vinegar, cream sherry and thyme leaves.   Simmer until starting to thicken and slightly reduced.
• Stir in cheeses, reserving a small amount for garnishing.
• Fold in spaghetti noodles and chicken pieces.
• Season to taste.
• Transfer to baking dish.
• Top with remaining cheese.
• Bake 20 minutes until heated through and all cheese is melted.

NOTE:  I have been known to throw in a can of drained petite peas 😀 to make it an all in one dish.

TEX-MEX MAC-N-CHEESE

 
TEX-MEX MAC-N-CHEESE
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs

OPTIONAL GARNISHES
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced

• Preheat the oven to 350°.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
• Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
• Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
• Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
• Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
• Pour into a 9-by-13-inch glass baking dish.
• Sprinkle with panko crumbs evenly over the top and cover with foil.
• Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
• Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the Cotija cheese, jalapeno and cilantro.
• Serve immediately.

LEMON SHRIMP FETTUCCINE

 
LEMON SHRIMP FETTUCCINE
3/4 pound medium shrimp, cleaned and de-veined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

• Whisk together the cream, lemon juice and egg yolks.
• Season with salt and pepper. Set aside.
• Heat avocado oil in skillet over medium heat.
• Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
• Add the fennel pieces and saute for 2 minutes.
• Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
• Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
• Turn off heat and stir together until well blended and sauce thickens.
• Season to taste.
• Garnish with fennel fronds and lemon slices.
• Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

WILTED CHICKEN SPINACH PASTA

This is a luscious Chicken Alfredo with plenty of OOMPH from the wilted spinach and sun dried tomatoes. The bacon adds yet another layer of flavor making it similar to a Carbonara. Shredding the chickens adds plenty of nooks and crannies for the sauce to adhere and provide lots and lots of flavors, though I tend to use tenders and serve them whole.  I adapted from RECIPE TIN EATS

WILTED CHICKEN SPINACH PASTA serves 4

10 ounces fettuccine (see notes)

• Cook pasta in a large pot of salted boiling water for package directions minus 2 minutes.  The pasta will finish cooking in the sauce.  Just before draining, scoop out a cup of cooking water. Then drain pasta as directed.
  

1 tablespoons avocado oil
1 1/2 pounds of chicken breasts, cut in half horizontally or chicken tenders
FRESH ground sea salt and black pepper

• Sprinkle both sides of chicken with salt and pepper.
• Melt half the butter in a large skillet over high heat.
• Add chicken and cook for 2-3 minutes on each side until deep golden.
• Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

SAUCE
2 tablespoons butter
3 garlic cloves , minced
1 small red pepper sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 1/4 cups heavy cream – DO NOT USE LIGHT
3/4 cup FINELY shredded Parmesan cheese + more for garnish
1-2  cups torn baby spinach
3 ounces sun dried tomato strips, DRAINED (see notes)
4 slices bacon, diced and browned
FRESH chopped Parsley, for garnish

• Reduce the heat of your skillet to medium high.
• Add remaining butter, sun-dried tomato oil and garlic.
• Cook garlic for 30 seconds until golden.
• Add red pepper slices and cook another minute.
• Add wine, simmering quickly and stirring to scrape up any brown bits off the bottom of the pan.
• Once mostly evaporated, add chicken broth, cream, Parmesan and sun dried tomato pieces.
  Simmer on medium for 3 – 5 minutes, stirring often, until it reduces and thickens.

ASSEMBLY

• Add spinach, chicken, bacon pieces and cooked pasta.
• TOSS – this is a MUST if you are shredding the chicken!
• Cook sauce for 2 minutes, until sauce thickens and coats the pasta. (see notes)
• Serve immediately with Parmesan and parsley if desired.


NOTES:

• Flat wide pastas are best for creamy sauces, but any pasta will work in reality. DO NOT use fresh pastas.
• When I drain the sun-dried tomatoes, I drain them into my skillet as part of my cooking oil for the sauce.
• Use the reserved pasta cooking water as needed if the sauce gets too thick.