BBQ Pulled Pork Pasta

Once upon a time I saw a bbq spaghetti on an episode of Diners, Drive-ins, and Dives. I couldn’t shake the urge to try it, so when we had a lot of leftover pulled pork from the Super Bowl I knew I’d have to make some barbecue pasta sauce. Because I stored the leftover pork and sauce separately I used a bottled barbecue sauce instead of the Carolina BBQ for this recipe.

I just loved this mashup of cuisines. It takes your tastebuds a moment to get over the “culture shock” of a spicy, smokey, sweet sauce instead of the expected acidic tomato sauce.

I urge you, the next time you have leftover pulled pork, do something a little different and try this barbecue pasta instead!

BBQ Pulled Pork Pasta

Ingredients:

  • 3 1/2 C dry pasta
  • 1 C tomato sauce
  • 3/4 C barbecue sauce
  • 1/2 C water
  • 3 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/4 C chopped fresh basil (I used Gourmet Garden lightly dried herbs)
  • 2 C cooked, pulled pork
  • 2 scallions, sliced

Steps:

  1. Cook pasta in boiling salted water, until al dente. Drain.
  2. In a medium saucepan, combine tomato sauce, barbecue sauce, water and tomato paste. Bring sauce to a simmer over medium-high heat. Stir in the herbs and pulled pork.
  3. Put drained pasta into the pasta sauce. Garnish with the scallions.

*This recipe is adapted from Anna at http://hiddenponies.com/2013/05/bbq-pulled-pork-pasta/*

BBQ Pulled Pork Pasta is a fantastic way to use up leftover pulled pork! From Sew You Think You Can Cook

#SundaySupper: Root Vegetables

Every year in our marriage we’ve celebrated Valentine’s Day by enjoying fondue. That’s what happens when you get two Fondue Makers! Sometimes I do a cheese, sometimes chocolate, and sometimes even both!

This year, our 5th married Valentine’s Day, was a little different. Our stay here in Ohio has been for schooling, my husband will earn his Masters degree at the end of the month. He successfully defended his thesis this week! This calendar year has been quite a stressful and busy one so far and I am quite ready to get my husband back. So, for Valentine’s Day this year I was reading Chapters 4 and 5 of his thesis, being a second set of eyes to check for content cohesion and grammatical quirks.

I woke up really early on Sunday, February 14th to go to the grocery store before the post-church crowds did their shopping to get everything I’d need for Caramelized Shallot Fondue and Champagne Poached Pears. I also found some Florida Strawberries! And then I got to the check out only to discover that they couldn’t sell me alcohol before noon.

We decided we’d go back to get the champagne later in the day but a snow storm derailed those plans. It was on to Plan B. No plan. The plan of, “What’s in the fridge?” Beets. Pine nuts. Crescent rolls. Pasta. Bacon.

An internet search yielded a Beet Pesto Pizza. We didn’t have any of the toppings but the pesto we could make and serve over pasta instead. (We did toss some bacon in our pasta, too!)

The result? A beautiful, deep pink pasta which turned out to be simply perfect for Valentine’s Day! My garnish of parsley makes this a great option for Christmas, too.

That long introduction leads us to the theme for today’s #SundaySupper hosted by Cindy of Cindy’s Recipes and Writings, root vegetables. We contemplated adding some sweet potato to the pesto, but were too afraid of the color that might result. There are some great ideas for how to prepare a wide variety of root vegetables in today’s round-up, simply scroll past my photo to check them out!

Beet Pesto

Ingredients:

  • 1 large beet, peeled and diced
  • 2 tsp minced garlic
  • 2 tbsp pine nuts
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss beet and garlic in a little bit of olive oil. Season with S+P. Place on a baking sheet and roast 20-30 minutes, or until tender. (Note: roasting time will depend on size of dice.)
  3. When slightly cooled, place in a food processor and pulse until fine. Add the pine nuts and olive oil and puree until smooth. Season to taste with S+P.
  4. Option: Serve on pasta with parmesan and parsley.

Beet Pesto for #Sunday Supper from Sew You Think You Can Cook

Appetizers

Breakfast

Main

Sides

Desserts

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: This post contains affiliate links.

#FoodieExtravaganza: Noodles

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Can we take a moment and freak out a little bit about how it’s already March? I know February is a short month, but I feel like we just celebrated those #FoodieExtravaganza pies!

Each month we take turns hosting and selecting a foodie holiday associated with that month; March includes Noodle Month, Celery Month, and Frozen Food Month. Today we’re celebrating noodles! Thanks to our host, Lauren of From Gate to Plate, for not picking celery. 😉

The noodle I am featuring in my recipe today are the classic elbow macaroni. But that’s all that’s classic about this dish! This macaroni and cheese is a guy’s dream – bacon and beer! I made this indulgent pasta for my husband’s birthday earlier this year. It would make for a wonderful Father’s Day meal, too.

Having beer in the cheese sauce really reminded me of fondue! I don’t care for beer, but it works amazingly well in macaroni and cheese! Especially when there’s a crust of bacon on top.

This recipe makes way more than the two servings quoted in the original recipe. I’d go ahead and say this macaroni would feed 4-6!

Beer and Bacon Mac & Cheese

Ingredients:

  • 2 1/2 C dry elbow noodles
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1/2 C milk
  • 1 bottle (12 oz) beer
  • 1 1/2 C shredded cheddar cheese
  • 1 1/2 C shredded Parmesan cheese
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1/2 C panko bread crumbs
  • 8 strips center cut bacon, cooked and crumbled

Steps:

  1. Cook pasta in boiling salted water until barely al dente, about a minute less than the recommended cooking time. Drain.
  2. Preheat oven to 375 degrees F.
  3. Melt butter in a large pot over medium-high heat. Whisk in the flour and cook until golden. Add the milk and beer, whisking continuously. Slowly add the cheeses and stir until melted. Cook, stirring, 6 minutes until thickened. Season with the paprika, salt, garlic powder, pepper, and nutmeg.
  4. Add cooked noodles to the cheese sauce.
  5. Divide macaroni between ramekins or use a casserole dish.
  6. Combine the panko and cooked bacon. Top the macaroni.
  7. Bake until bubbly and the crust is golden, about 20 minutes. Allow macaroni to cool 5 minutes before serving.

*This recipe is adapted from Melanie at http://melaniemakes.com/blog/2014/02/bacon-crusted-beer-mac-and-cheese.html*

Bacon and Beer Mac & Cheese for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other recipes involving noodles:

One Pot Garlic Pasta by From Gate to Plate
Haluski (Fried Cabbage & Noodles) by Making Miracles
Homemade Chinese Noodles by Fearlessly Creative Mammas
Spicy Shrimp with Peanut Noodles by cookinandcraftin
Sopa Seca de Fideo – Spicy Mexican Noodles by Food Lust People Love
Green Bean and Squash Laksa by Caroline’s Cooking
Kakaós Tészta (Hungarian Cocoa Noodles) by Tara’s Multicultural Table
MiMi’s Baked Ziti by Cooking With Carlee
Tortellini and Tomato Salad by The Freshman Cook
Homemade Noodles by Our Good Life
Tossed Homemade Macaroni Noodles by A Day in the Life on the Farm
Soft Noodles with Veggies and Poached Egg by G’Gina’s Kitchenette

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Sausage Macaroni and Cheese

Macaroni and Cheese is one of those comfort foods that everyone seems to have a soft spot for. I know it’s one of my guilty pleasures. I say that because I still (in my upper 2os) prefer the highly processed boxed macaroni to a homemade pasta. I think what I don’t care for is a baked casserole dish of mac and cheese. I don’t care for the extra cheese or breadcrumb crust on top and baked noodle dishes to me always seem dry.

But I do give a “fancy” mac and cheese a chance every now and then. And when one is a stove-top version of the comfort food I’m more inclined to give it a try. Especially when cream cheese is one of the ingredients!

And with sausage being a main ingredient I know that my husband would definitely approve. That makes this pasta a main dish and not a side.

Sausage Macaroni and Cheese

Ingredients:

  • 1/2 lb uncooked macaroni noodles
  • 2 links Italian sausage, casings removed
  • 1 1/4 C milk
  • 2 tbsp flour
  • 3/4 C shredded cheddar cheese
  • 1/3 C shredded Monterrey Jack cheese
  • 1/4 C cream cheese
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder

Steps:

  1. Cook pasta according to package directions.
  2. In a large, high-sided skillet over medium-high heat cook the sausage, breaking it up.
  3. In a measuring cup, whisk together the milk and flour. Add to the skillet and bring to a boil, whisking continuously. Reduce to a simmer and whisk in the cheeses, spices, and salt to taste. Stir until cheese is melted.
  4. Add cooked pasta to the skillet, coating it in the sauce.

*This recipe is adapted from Deborah at http://www.tasteandtellblog.com/cheesy-goodness/*

sausage macaroni and cheese | sew you think you can cook

An Orange Potluck Party

Instead of choosing a Fall or Halloween theme for our October potluck, we decided to broaden the category a little bit by going with “orange.” Anything orange in color, containing an orange ingredient, or using the flavor of orange was fair game. Understandably our menu contained a lot of pumpkin and squash.

I brought sweet potato chili. This chili recipe was inspired by my October CLUE assignment Eliot’s Eats. I made quite a few changes to Debra’s recipe, the main one being that I added ground beef to make a hearty chili versus something a little “soupier.” I swapped out the beans for adzuki beans, used crushed tomatoes instead of diced, removed the kale, and forgot about the orange zest.

I first made this chili as football grub when some friends came over. I needed something gluten and lactose free and chili seemed like the perfect solution. And it was a huge hit! Everyone went back for seconds and there wasn’t anything left the next day. Top your chili with tortilla chips and cheese, if desired.

I thought it’d be a perfect fit for our themed potluck and easily transportable in a slow cooker. Be sure to read past my recipe for the amazing collection of “orange” foods. We had a spectacular turn out of over two dozen friends.

Sweet Potato Chili

Ingredients:

  • 2/3 C dried adzuki beans
  • 2 tbsp vegetable oil, divided use
  • 1 lb ground beef
  • 1 tsp chili powder, divided use
  • 1/2 large onion, diced
  • 1/2 tsp minced garlic
  • 2 C peeled and diced sweet potato
  • 2 – 2 1/2 C broth (I’ve used both chicken and vegetable)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp finely diced chipotle in adobo
  • 1/2 tsp ground coriander
  • 1 tbsp dried parsley

Steps:

  1. Soak beans for 1-2 hours. Rinse. Cover with water by 2″. Bring to a boil, reduce to a simmer, and cook uncovered 50-60 minutes. Set aside.
  2. In a skillet over medium-high heat, cook ground beef in 1 tbsp vegetable oil. Season with 1/2 tsp chili powder, S+P. Set aside.
  3. In a large pot over medium-high heat, cook onion in 1 tbsp vegetable oil until tender. Add 1/2 tsp minced garlic and cook 1 minute. Add the diced sweet potatoes and cook for 2 minutes, allowing them to get some color. Add 1 1/2 C broth and the cooked beans. Simmer for 10 minutes, covered.
  4. To the chili, add the crushed tomatoes, 1 chipotle in adobo, 1/2 tsp chili powder, coriander, parsley, S+P. Using a slotted spoon, transfer the cooked ground beef to the pot. Add 1/2 – 1 C more broth and simmer until the beans are completely tender, approximately 30 minutes. (Note: If you want a meatier chili, cook uncovered. If you want more liquid cook partially covered, and add more broth as needed.)

*This recipe is modified from Debra at http://eliotseats.com/2012/03/01/black-bean-and-sweet-potato-chili/*

Sweet Potato Chili | Sew You Think You Can Cook

Here are the other recipes brought to the orange potluck:

  • Orange Julius: Mix 1 can (12 oz) frozen OJ concentrate, 2 C milk, 2 C water, 1/2 C sugar, 2 tsp vanilla. Add approximately 16 ice cubes and blend until smooth.
  • Pumpkin Spice Lattehttp://thrivinghomeblog.com/2013/09/crock-pot-pumpkin-spiced-latte/
  • Buffalo Chicken Diphttps://www.franksredhot.com/recipes/print/?re=re1242-1
  • 12 Recipes for an Orange Themed Potluck | Sew You Think You Can CookMacaroni and Cheese: Cook 1 lb pasta, drain, and set aside. In skillet, cook 1/2 onion (diced) and 2 tsp minced garlic in 2 tbsp veg oil until tender. In a large pot add 4 tbsp butter, 1 C milk, 1/4 lb Velveeta cheese until melted. Add in pasta, onions and garlic, and 2 C shredded cheese until mixed completely.
  • Gnocchi with Squash, Spinach, and Prosciutto: Cook 1 lb gnocchi according to package instructions, reserve 1/2 C cooking water, drain and return to pot. In a large skillet, cook 6 slices chopped prosciutto in 1 tbsp butter, transfer to paper towel lined plate. Add 3 tbsp butter to same skillet and brown 1 1/2 lb cubed butternut squash 4 min, add 2 tbsp fresh thyme and cook 30 sec, deglaze pan with 1/2 C white wine until reduced by half, add 1 C chicken broth and cook 4 min until thickened. Add squash, 4 oz baby spinach, and cooked prosciutto to gnocchi, adding reserved pasta water as needed.
  • Carrot Pudding: Boil 5 lb peeled and chopped carrots until tender, drain, and mash. Cream 1 C melted butter, 1 C sugar, 1 C brown sugar and add to carrots. Mix in 2 tbsp cinnamon, 1 tbsp ginger, 1 tbsp nutmeg, 1 tsp ground cloves, 6 eggs, 1 heaping tbsp baking powder, and 1 tbsp vanilla. Pour into a 9×13″ casserole dish and bake 1 hr at 350 deg F.
  • Sweet Potato and Orange Puree with Almond Streusel: Make Streusel: Combine 1/3 C flour, 1/3 C whole almonds, 3 tbsp brown sugar, 2 tsp paprika, 1/2 cold cubed stick butter; refrigerate at least 1 hr. Make Puree: Mix together 4 lb worth cooked peeled sweet potatoes, 1/3 C OJ, 2 tbsp brown sugar, 2 tbsp room temperature butter, 1 1/2 tsp orange zest; place in 9×13″ casserole dish, top with streusel, bake 40 min at 400 deg F.
  • Butternut Squash Stuffed Shells with Sage Browned Butterhttp://www.melskitchencafe.com/butternut-squash-stuffed-shells-with-sage-browned-butter/
  • Oatmeal Pumpkin Cookieshttp://www.budgetbytes.com/2013/09/oatmeal-pumpkin-cookies/
  • Met in your Mouth Pumpkin Cookies: Beat 2 C butter until fluffy, mix in 2 C sugar, 2 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg until combined, add 2 eggs and 2 tsp vanilla until combined, mix in 1 can (15 oz) pumpkin, slowly add 4 C flour until combined. Drop spoonfuls onto greased baking sheet and bake 10-12 min at 350 deg F. Make icing: Beat together 1/2 C butter, 1 pg (8 oz) softened cream cheese, 3 3/4 C powdered sugar, 1 tsp vanilla. Frost baked cookies. Garnish wish cinnamon.
  • Pumpkin Cheesecake Barshttp://roxanashomebaking.com/pumpkin-cheesecake-bars-recipe/

#SundaySupper: Fall Flavors

It is officially Autumn and to celebrate the Sunday Supper crew has assembled a menu of Fall flavors. If you are looking for all things pumpkin, apple, and sweet potato scroll on past my recipe for a wonderful collection of Autumn inspired dishes. Thank you to the Sunday Supper Movement for hosting today’s event.

Today’s Sunday Supper is a fun one for me because my newest recruit to the Sunday Supper family is posting her first recipe with us today -Tara, of Tara’s Multicultural Table! I have been encouraging Tara to join this group since my first Sunday back in February. Of course, the birth of her second child (my beautiful Goddaughter!) was a valid excuse to stay away from the extra blogging commitment. I’m sure my Sunday Supper participation will be on a slight decline come November when I, too, add “mother of two” to my resume.

Not only am I excited that Tara’s joining Sunday Supper today, but when this event was announced over a month ago I knew exactly what I’d be sharing. One of Tara’s recipes – that I modified to accommodate my allergies.

Tara posted a recipe for Pumpkin Alfredo two years ago and my mouth has always watered looking at it. But, I can’t have pumpkin. I finally decided to make it with sweet potato, instead. We first ate this Sweet Potato Alfredo back in March on a bare fridge/pantry night. I served it with egg noodles and some sliced smoked pork sausage. That’s the version pictured below. I have also served this with ground Italian sausage and fettuccine.

Sweet Potato Alfredo Sauce

Ingredients:

  • 1 tsp butter or olive oil
  • 1 clove garlic, minced
  • 1/4 C chicken stock
  • 1/2 C sweet potato puree
  • 1 1/4 C heavy cream
  • 1/4 C shredded Parmesan cheese

Steps:

  1. In a saucepan over medium heat, saute garlic in olive oil until fragrant. Add in the chicken stock and scrape the bottom of the pan if needed. Add the sweet potato puree and heavy cream, whisking until smooth. Bring to a gentle boil. Melt in Parmesan. Season to taste with S+P.
  2. Serve over cooked pasta (tortellini, ravioli, linguine, etc). Add cooked meats if desired (sausage, chicken, etc). Note: reserve some pasta cooking water if sauce gets too thick.

*This recipe is modified from Tara at http://tarasmulticulturaltable.com/tortellini-with-pumpkin-alfredo/*

Sweet Potato Alfredo for #SundaySupper from Sew You Think You Can Cook

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, 8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#FoodieExtravaganza: Mushrooms

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This month’s #FoodieExtravaganza theme is mushrooms. TheFoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month.

Honestly, I wasn’t sure I was going to participate in today’s event as I’m not a mushroom lover. I didn’t rule it out completely though because my husband and son quite enjoy them.

A couple of weekends ago I had quite a lot on my schedule in preparation for a game night I was hosting (making fresh lemonade, baking this cake, and mixing roasted almonds) so my husband took our son out of the house and went to a grocery store that specializes in fresh, mostly organic foods. They came home with all sorts of great produce, including mushrooms.

I guess it was just meant to be that I participate in today’s Foodie Extravaganza!

I decided to also utilize another fresh produce grab, Brussels sprouts, in a creamy pasta dish that even this mushroom hater could enjoy. At the request of my husband I added Italian sausage to the dish, too. It was this ingredient addition that meant I couldn’t pick around the mushrooms and I ate most of them without worry. So, if you’ve got some picky family members who dislike mushrooms, you can easily hide them in this hearty entree! I’d consider it a success – all three of us enjoyed this for dinner and lunch the next day.

An Original Recipe

Ravioli with Mushrooms and Brussels Sprouts

Ingredients:

  • 18 oz cheese ravioli
  • 2 tbsp olive oil, divided use
  • 2 links Italian sausage, casings removed
  • 1 tbsp butter
  • 2 C chopped mushrooms (I used baby bellas)
  • 2 C sliced Brussels sprouts
  • 2 tsp minced garlic
  • 1 tbsp fresh rosemary, chopped
  • 1/4 C chicken stock
  • 1 1/2 C milk, at room temperature (I used whole)
  • 1 1/2 tbsp flour
  • 3/4 – 1 C shredded Parmesan, to taste

Steps:

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Strain, reserving some of the cooking liquid.
  2. In a Dutch oven, or other large pot, heat 1 tbsp olive oil over medium-high heat. Cook the sausage, breaking it up. When fully cooked remove with a slotted spoon and set aside.
  3. Add remaining tbsp olive oil and the butter to the pot. Saute mushrooms, Brussels sprouts, and rosemary until tender, about 8 minutes. Season with S+P. Add the garlic and cook another 60 seconds, until fragrant. Deglaze the pot with the chicken stock and cook until the liquid has evaporated.
  4. In a measuring cup whisk together the milk and flour. Slowly add the milk to the pot, stirring to prevent lumps. Bring to a gentle boil and melt in the cheese. Season with addition S+P if needed. Add in the cooked ravioli and sausage. If the sauce is too thick, add some of the reserved pasta water.

Ravioli with Mushrooms and Brussels Sprouts for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these mushroom recipes:

Cheesy Mushroom Chicken by Fearlessly Creative Mammas

Chicken and Mushroom Stuffed Crepes by Cooking with Carlee

Crusted Seafood Mushroom Caps by The Freshman Cook

Duxelles by Food Lust People Love

Marinated Mushrooms by Making Miracles

Mushroom and Chorizo Ragu by Cookin’ and Craftin’

Mushroom Bread Pudding by A Day in the Life on the Farm

Mushroom Leek Chinese Dumplings by The Joyful Foodie

Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking

Mushroom Zoodles and Cheese;by Brunch with Joy

Portabella and Butternut Squash Crepes by Cherishing A Sweet Life

Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table

Shiitake Bruschetta by Culinary Adventures with Camilla

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