Ravioli with Arugala, Tomatoes and Pancetta

1 pound cheese ravioli
6 oz thinly sliced pancetta, chopped (or just use bacon)
1 (15-oz) can diced tomatoes, drained
3 tbsp olive oil
1/2 tsp freshly ground black pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced fresh basil, divided
2 tbsp butter, at room temp.

Bring a large pot of salted water to a boil over high heat.  Add the ravioli and cook for 7-9 min. until tender. Drain.
In a large nonstick skillet over med.-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain.  Add the tomatoes, olive oil, 1/2 tsp salt and 1/4 tsp pepper and cook for 2 minutes until tender.  Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds.  Stir in the butter and melt.   Add the ravioli and cooked pancetta and toss until coated.  Season with salt and pepper, to taste.  Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

New Recipes

I've tried a couple of good recipes from Pinterest and wanted to share. Especially because they are super easy!

Cheesy Crockpot Chicken and Rice

This is SO easy and SO yummy! I prepped everything in the morning, turned the crockpot on and dinner was done. I already crave it again.

Ingredients
4 boneless skinless chicken breasts
1 large onion, chopped
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

Instructions
Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Here's a link for pictures and more detailed instructions.

http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

Creamy Cajun Chicken Pasta

This recipe comes so highly recommended that I wonder if my expectations might have been to high. It is yummy and easy to make but I felt like it was missing something. A freshness to it if you may. Like a squeeze of lemon juice and some zest? I don't know. The flavor was good. It just felt like something was missing to complete the flavors. Maybe fresh basil? I don't know. If you try it and figure it out let me know. I substituted fresh tomatoes at the end instead of cooking them. I also used fresh garlic. The recipe serves two so you may need to double to feed a family.

2 boneless skinless chicken breasts, cut into thin strips

4 ounces fettuccine, cooked

2 teaspoons cajun seasoning

2 tablespoons butter

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1 green onion thinly sliced

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder (I used fresh minced garlic)

1/4 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot pasta and toss with Parmesan cheese.

Creamy Shrimp and Mushroom Pasta

I guess you could say that today was All New Recipes day in the Nielsen house.

I found this recipe here and that's also where the picture came from. I have a house of seafood lovers so this was a giant hit here. I imagine it takes a lot like a shrimp Alfredo would, but I wouldn't exactly know because I'm not a fan of Alfredo. This is so yummy! It's easy to cook but paired with garlic bread and a green salad you could serve it at your fanciest of dinner parties. As I was cooking it I thought it would make a great anniversary or valentine's dinner. (Why was I thinking that? Who knows?!?!?!)

4-8 oz. fettuccine or linguine. (I used fettuccine. The author says she prefers less noodles but I had a family to feed. I used about 12 oz. of fettuccine.)

10 TBS butter (The author says, I know, but I've tried it with less and it's just not the same.)

8 oz. fresh, sliced mushrooms

2 garlic cloves, minced

3 oz. cream cheese, cut into small pieces

2 TBS fresh parsley, chopped

1 TBS fresh basil, chopped. (The author says you can use dried herbs if that's all you have, but I(Kristen) know dried and fresh measurements are not the same and I don't think the flavor is as good with dried.

2/3 cup boiling water (from your noodle pot)
1 lb. cooked shrimp (feel free to buy frozen)

1. Boil and salt a large pot of water and cook your pasta.

2. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.

3. In a large skillet melt 2 TBS butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.

4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese and herbs. At this point, I generally fell like something has gone terribly wrong. The cream cheese doesn't really melt and starts to look almost curdled, don't worry about it It will all smooth out and be wonderful when we add the water, I promise.

5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.

6. Keep sauce hot and add shrimp and mushrooms. Mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes. You won't ruin this sauce by accidentally boiling it so don't worry.

7. Toss sauce with cooked noodles and serve.

Crazy Noodles

I saw this on pinterest and thought I'd have a cooking night with the girls. We all had a blast sticking noodles into the hot dog slices, then we laughed and laughed at what they'd become after they were cooked.

I didn't eat any but my girls put parmesean cheese on them and said, "delicious, yummy and I like them mama."

Easy Lasagna Cups

1 pkg wonton wrappers
1 jar spaghetti sauce (add your meat of choice if you like it in lasagna)
2+ cups of cheese (any kind you like in lasagna: italian mix, mozarella mixed with ricotta, etc.)

Spray muffin tins with a little cooking spray, put down one wonton wrapper at the bottom of each muffin spot, then layer sauce, cheese, another wonton wrapper cut in a circle about the size of the muffin tin by a cookie cutter or a rounded edge glass, then keep layering in that order until it is to the top of the muffin tin and you end with cheese.

Bake at 375 for 15-20 min.  So easy, not a huge mess, the kids prefer these to regular lasagna.  You could also mix it up and use chicken and alfredo sauce.  The possibilities are endless.  I made 18 with about 2 1/2 cups of cheese.

I have a picture but blogger won't let me put it on.  So I will do it as soon as it will let me.

Lemon Pesto Chicken & Raviolis

I really wish I could remember where I found this recipe. I might have even printed it off of this site! I just found it in my cookbook one day, and can't remember where I got it. Anyway, I made it for the first time last week, and it was really good!

5-6 chicken breasts, cut into bite size pieces

3 Tbsp Olive Oil or Canola Oil

1/2 Pesto Packet (like taco seasoning packets)

2 Tbsp. Lemon juice

1 Cup milk

2 small yellow squash

2 small zucchini

2 Tomatoes

1/4 C. Parmessan

Salt & Pepper to taste

In a skillet, add in oil, and chicken. While chicken is browning, add in lemon juice, and cut the squash and zucchini into slices. When the chicken is brown on each side, (still pink in the middle), add in the squash & zucchini. Sprinkle pesto packet over everything in the skillet. Pour the milk on top, and mix around until everything is coated. Salt & pepper. Let cook at medium heat for about 10 minutes (until veggies are soft but not soggy). Add in sliced tomato and parmessan, stir. Remove from heat.

Serve over raviolis, or in my case, (I didn't have raviolis on hand), serve over pasta.

But here's another tip: Try it served over the Herb & Butter flavored Pasta Roni. I had some leftover from the kids dinner the next night, so I tried it. It was SO yummy!

Super Easy Manicotti

Ingredients:

About 12 string cheese

Your favorite Spaghetti sauce

Manicotti noodles

Grated mozzarella Cheese

Directions:

Boil the noodles according to package directions.  Drain and cool enough to handle.  Spoon some sauce over the bottom of a casserole dish.  Stuff each noodle with 1 string cheese.  If the Manicotti has fallen apart just wrap around the cheese and tuck under the edges.  Spoon more sauce on top and cover with the mozzarella.  

Bake at 350 just until the top cheese is about melted. 

Salmon and Wild Mushroom Casserole

*Courtesy of Josi Kilpack in "Blackberry Crumble"

I don't like salmon so I substituted chicken

1 12oz package wide egg noodles

4 tbsp butter plus 2 tbsp (divided)

1 (14 oz) can salmon*

1/2 onion chopped

3 celery ribs, diced

4-8 oz wild mushrooms (oyster, shitake, etc.) washed and sliced

1/2 tsp salt

4 tbsp flour

1 tsp double mustard powder

1 cup milk

1 can chicken broth

1 cup crushed oyster or saltine crackers

Preheat oven 350.  Butter a 2 qt casserole dish.  Cook the noodles according to the package directions (don't forget to add salt to the water). Drain, then return to the pot and toss with 2 tbsp. butter. Set aside.

While the noodles are cooking, open and drain the can of salmon. Remove any round bones and discard them.  (Other bones are soft enough to mix with the fish) Mash the salmon with a fork, set aside.

Melt 4 tbsp butter in a large skillet over med. heat.  Add the onion and celery and saute until transluscent, about 3-4 minutes.  Add the mushroom and salt.  Cook, stirring often, until mushrooms give up their juices, about 4 minutes.

Add flour to the skillet and stir well.  Add mustard powder.  Stir until combined.  Cook 2 min.  Slowly add the milk and broth, stirring constantly (remember to scrape up any browned flour on the bottom of the pan for extra flavor).  Stir until thick and bubbly.  Add the salmon.  Turn off the heat.  Salt and pepper to taste.

Pour the vegetable-salmon mixture over the buttered noodles and mix until combined.  Pour into the casserole dish.

Melt remaining 2 tbsp butter and toss with cracker crumbs. Spread buttered crackers on top of the casserole.  Bake 30 min.

* Could use canned chicken in place of salmon*

Red and White Mostaccioli

This is a Food Nanny recipe that she made on Good Things Utah last week. It's SO easy, and really yummy.

•1 pound uncooked mostaccioli or other tubular pasta
•Alfredo Sauce
•1 (26-ounce) jar meatless spaghetti sauce
•or 3 cups homemade sauce, divided
•3 cups shredded mozzarella cheese, divided


1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain
3. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer
half the pasta, half the Alfredo sauce, half the spaghetti sauce, and
11/2 cups of the cheese. Repeat the layering with the remaining pasta,
Alfredo sauce, spaghetti sauce, and cheese.
4. Cover with aluminum foil and bake about 30 minutes or until it is hot and
bubbly.

**I used Classico brand Light Alfredo sauce (in a jar). It was delish!

Spaghetti Carbonara

I have so many versions of this in my recipes and I've never tried it. It wasn't until reading "Garlic and Sapphires" by Ruth Reichl (a food critic) that I found an easy enticing recipe that I had all the ingredients for. I didn't get a picture because my family ate it up SO fast. Proof that it was so YUMMY!!

1 pound spaghetti

1/2 lb thickly sliced bacon

2 cloves garlic

2 large eggs

Black pepper

1/3 cup grated Parmigiano cheese, plus extra for the table (I used much more than this because I love cheese)

Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried takes 10 min. to cook, and you can make the sauce in that time.

Cut the bacon into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 min., until fat begins to render. Add the whole cloves of garlic and cook another 5 min. until edges begin to crisp. Do not overcook.

Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you're going to toss the bacon with most of its fat into the pasta.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

I threw on fresh diced tomatoes on top because I just love them.

Another PW recipe: Cajun Chicken Pasta

Here's the link to the recipe on The Pioneer Woman's site.

This was a yummy recipe! Obviously I didn't use white wine, but just added additional chicken stock. It's best to eat this meal in a bowl rather than on a plate.

Okay, I'm an idiot. For some odd reason, the text won't copy from PW's site. Just go to the link!

(Photo courtesy of thepioneerwoman.com)

Farfalle Pasta with Tomato Cream

You can't really tell, but there is a pink sauce on the noodles besides just big pieces of tomato

1 lb farfalle pasta (bowtie)
4 tbsp butter
1/2 beef bouillon cube
2 tsp finely chopped fresh basil (or half this amount if dried)
1 tsp finely chopped fresh rosemary (half this amount if dried)
1 tsp finely chopped sage (half this amount if dried)
2 pounds fresh ripe plum tomatoes, peeled, seeded, and cut into dices (or two- 15 oz cans diced tomatoes*much easier)
1 tsp salt
dash pepper
1/2 cup heavy cream

Cook pasta according to directions. While cooking, melt butter in large skillet over medium heat. Add herbs and boullion. Stir until cube is dissolved. Add tomatoes and season with salt and pepper. Cook until butter has separated from tomatoes (about 5-10 min). Raise heat to medium-high and pour in cream. Cook, stirring frequently, until it has reduced by about half. Remove from heat and combine with cooked, drained pasta.

PW's Asian Noodle Salad

I love this salad. The best thing about it is that it makes you FEEL healthy just by looking at it!  So pretty!

Here's the recipe direct from PW's site:

Ingredients


SALAD INGREDIENTS:

1 package Linguine Noodles, Cooked, Rinsed, And Cooled

½ heads Sliced Napa Cabbage, Or More To Taste

½ heads Sliced Purple Cabbage, Or More To Taste

½ bags Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

3 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:

1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

⅓ cups Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic Chopped

2 whole Hot Peppers Or Jalapeno's, Chopped

Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.



Some notes: This recipe makes A LOT! I made it with the intent to eat for lunches this week. Also, I used whole wheat spaghetti noodles, and it is just as good. I didn't buy any fresh ginger this time, but I think I will next time.

Beef N' Noodles

Cube up a steak, brown the cubes in a little oil, add dash of salt, a little minced garlic, and a little minced onion.

After the meat is browned, drain oil, add 4 cups beef broth, 1 tsp. marjoram or basil, and 1 tbsp. vinegar. Bring to boil, then lower to a simmer. Cover and simmer slightly for about an hour- or until meat is tender.

Add 1 package frozen noodles. (Follow directions on noodles, some require thawing) I usually use the Grandma's Frozen Egg Noodles and that requires 60 sec. in microwave then put into boiling broth for about 15 min. If you don't have enough liquid to boil the noodles add some water. Cook until noodles are done.

I added a little cornstarch/water mix to thicken. It's done.

Chicken Tetrazzini

This recipe is from Kim Mullins family cookbook. I really like this recipe, it is a quick fix and tastes great!

Chicken Tetrazzini

4 raw chicken breasts (I don't use that many, maybe 2)

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1/2 tsp pepper

1 cup chicken broth

1 cup milk

1 (7 oz) pkg. spaghetti, cooked

1/2 cup parmesan cheese

In a saucepan, melt butter, add flour, salt and pepper. Mix well. Stir in broth and milk; bring to a boil; stirring constantly until thickened.

Spray a 9x13 glass pan with spray and put cooked and drained spaghetti in the bottom. Put raw cut up chicken on top of spaghetti. Pour sauce over chicken; sprinkle parmesan cheese on top. Bake uncovered at 350 for 45 min -1 hour.

Mamaw Cole's Spaghetti

Yes, everyone knows how to make spaghetti. This is just the only kind of Spaghetti I am allowed to serve at our house because it's everyone's favorite and just a little different. If you are looking for a think, chunky, seasoned sauce this isn't it. I think everyone in my family likes this because it's very mild for the sensitive stomachs.

1 large can diced tomatoes (or whole tomatoes then just cut them up)
1 small can tomato sauce
1 tsp sugar
salt and pepper to taste
1tbsp butter
1 1/2 cups sharp cheddar cheese (divided-I also use mild if I don't have sharp)

Combine everything except sharp cheddar cheese and heat on stove while the noodles are cooking.
Add 1/2 cheese to sauce, stir and pour over spaghetti. Add the rest of the cheese on top and mix until melted.

Sesame Noodles

This is the recipe I brought to the Vegetarian Recipe Swap last night. All I could think of was noodle dishes and we just happen to be having this one that night. I got it from Confessions of a Pioneer Woman several months ago and it is now a staple in our home. I have added chicken or thinly sliced beef strips, but I like it plain the best.




Ingredients:
12 oz any thin noodles, cooked and drained
1/4 c. soy sauce
2 tbsp sugar
4 cloves garlic- minced
2 tbsp Rice vinegar
3 tbsp Sesame oil
1/2 tsp hot chili oil - (I've never used this I've used crushed up tiny pepper flakes, just a pinch)
2 tbsp canola oil
2 tbsp hot water
4 green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss.

Cheese-lover's Pasta Roll-ups

To follow the current theme of pasta, I'll add another recipe that we ate this past week. It will also count as my Vegetarian recipe for this month's recipe exchange since I won't be able to attend due to Tithing Settlement. :) If anyone wants to make and take this recipe, please do. I got this recipe from the Kraft Foods magazine. It's very similar to a stuffed shells or manicotti recipe. Yummy!

Prep: 25 min, Total: 1 hour 15 min
Makes: 8 servings, 2 roll-ups each.

What you need:
1 egg, beaten
1 container Ricotta Cheese
2 cups Shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup grated Parmesan Cheese

Make it:
Heat oven to 375 degrees. Mix first 5 ingredients until well blended.
Spread 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish.
Spread each noodle with 3 Tbsp cheese mixture; roll up.
Place, seam-sides down, in dish.
Top with remaining sauce and Parmesan; cover.
Bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.
All done!
We added a side salad and it was dinner. I wish I would have had Heidi's bread stick recipe before I made this. :) It would have made another great side.

Make ahead tip: Assemble as directed; cover with heavy-duty foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 minutes or until heated through, uncovering the last 10 minutes. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 minutes or until heated through, uncovering the last 10 minutes.

Baked Ziti

This is Bailee's FAVORITE meal. She always asks me to make it. I made it last night and thought I'd share. It's another recipe with no meat, but I'm sure you could add some ground beef, chicken, pork, or whatever, to add a little more protein. I'm not a vegetarian by any means!!

8-12 oz package ziti noodles (also called Mostaccioli)
1 small container cottage cheese
2 eggs
1/2 cup parmessan cheese
1 Tbsp Parsley
1-2 tsp garlic salt
Mozzarella Cheese (shredded)
1 Can of Hunts Spaghetti Sauce (26.5 oz, I use traditional)
1 Can of Tomato Sauce (8 oz)

While noodles are cooking, mix together cottage cheese, eggs, parmessan cheese, parsley, and garlic salt. (Can also use fresh pressed garlic).
Layer in baking dish: sauce, noodles, cheese mixture, and mozarella. (two layers of each). Top with extra sauce, mozzarella, and parmessan. Cover with foil and bake at 375 for 35 minutes or until all cheese on top is melted.

Grandma Winder's Cheesy Potato Soup

Well, I guess I better contribute to this blog, instead of just TAKING all of these wonderful recipes! I made this the other night, and I make it quite often. It's one of our families favorites. Even the kids gobble it up! I've actually not yet met a person that doesn't absolutely LOVE this soup! I got the recipe off of Good Things Utah 3 years ago, and have been hooked ever since. Some of you may already have it, since I've probably made it for recipe swap, and I made it for our freezer meal exchange way back when. Anywhoo, here ya go.....

4 C. peeled and cubed potatoes (although I never peel them)
1/2 C. chopped onion
1 C. chopped celery
1 C. chopped carrots
4 chicken bouillon cubes
1 Tbsp. parsley flakes
1/4 C. butter or margarine
2 tsp. all-purpose seasoning (I use Lawry's Seasoned Salt)
1 tsp. salt
2 C. uncooked small shell pasta
3 C. shredded cheddar cheese (but I only use 2 cups, it's plenty!)
1 C. whipping cream

Heat 8 cups of water to boiling. Add everything except the pasta, cheese and cream. Cook for 2 minutes, then add the pasta. Turn heat down to medium and cook until tender (about 8-10 minutes). Stir often. When the pasta is done, turn off heat. Stir in the cheese. When cheese is melted, stir in cream. Salt and Pepper to taste.