Pasta

Mexican Stuffed Shells

~ lk529 ~ 1 Comment

Mexican Monday is back! And it’s back with a trusty favorite recipe. Stuffed shells. I know, stuffed shells are typically an Italian dish, but I much prefer this Mexican spin to the traditional spinach and ricotta.

I’ve been making these stuffed shells for a couple years now, and was not disapointed to find that previous photographs weren’t exactly blog worthy. I’ve done these with both ground beef and ground turkey. Honestly, the turkey just doesn’t yield that same mouth-watering, need-to-grab-another stuffed shell result. But if you’re trying to cut back on red meat this year you can absolutely substitute turkey or chicken for the beef.

Shells

Meat Filling

Stuffed Shells

Mexican Stuffed Shells

The following recipe is for two casserole dishes worth of stuffed shells, which will feed 6-8 people.

Mexican Stuffed Shells

Ingredients:

  • 2 lb ground beef
  • 4 tbsp taco seasoning
  • 8 oz cream cheese
  • 1 box jumbo shells
  • 1 jar (16 oz) salsa
  • 1 jar (8 oz) taco sauce
  • 2 1/2 C shredded Mexican cheese
  • 3 scallions

Steps:

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. You don’t want them to be too soft so you can stuff them. Using a slotted spoon remove shells from water and place on wax paper. (You run the risk of breaking shells by straining like you would normal pasta.)
  2. Brown ground beef. Drain fat. Mix with taco seasoning and 2 C water. Cook until water is reduced. Mix in cream cheese until melted. Remove from heat and set aside.
  3. Divide salsa between two casserole dishes.
  4. Spoon about 1 tbsp of meat mixture into each shell. Place in casserole dishes.
  5. Top shells with taco sauce.
  6. Bake at 350 degrees for 25 minutes. Top with cheese and bake another 10 minutes.
  7. Garnish with scallions. Serve with sour cream, salsa, or any other toppings you’d like.

*This recipe is adapted from Maeghan at http://www.thewaytohisheartblog.com/mexican-stuffed-shells/*

Mexican Stuffed Shells 1 Mexican Stuffed Shells 2 Mexican Stuffed Shells 3

Banana Pepper Pork and Pasta

~ lk529 ~ Leave a comment

I can’t believe it took me over 5 months of blogging to post my absolute favorite meal!

In our first year of marriage this recipe was one of my go-tos. I am a carbo-holic and love just about any pasta and pork is my favorite meat. This recipe by Sunny Anderson is a hit!

I made this meal recently when we had company. It’s always great to make something you know will earn you compliments! 😉

The marinade used for the pork is reserved (pre-contamination) for use in the creamy pasta sauce which creates a perfect compliment of flavors between the main protein and the side dish. A bright salad is the perfect compliment to the meal as it cuts through the richness of the pasta sauce.

Banana Pepper Pork and Pasta

Ingredients:

  • 4 pork chops
  • 3/4 C jarred banana peppers
  • 1/2 C Dijon mustard
  • 3 tbsp honey
  • 1 lb pasta
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 C heavy cream
  • 1/4 C Parmesan cheese

Steps:

  1. In a blender, combine banana peppers, mustard, and honey. Reserve 1/4 C for the pasta sauce.
  2. Season pork with S+P and marinate at least two hours.
  3. Grill pork 4 minutes on each side, or until cooked through.
  4. Cook pasta in boiling salted water.
  5. In a skillet, saute onions in olive oil until translucent. Add in the garlic and cook another minute. Stir in the reserved marinade and heavy cream. Cook until reduced slightly, about 8 minutes. Stir in cheese and pasta. Serve with grilled pork.

Pork and Pasta

Pesto Chicken with Tomato Pesto Rotini

~ lk529 ~ Leave a comment

I stumbled upon this recipe during one of my Pinterest marathons.

When I first joined Pinterest I vowed that I would never have a cooking board – I have multiple cookbooks, Food Network, and for my internet recipe searches Foodgawker – adding Pinterest to that collection would provide me with simply too many choices! I kept my promise for almost two years – until I started blogging. I found myself subscribing to other food blogs and wanting to find a place to keep my favorite posts that wasn’t my email box. I caved and started a Blog Inspiration Pinterest Board.

I used leftover Red Pepper Pesto for this dish and the result was fantastic. I adjusted the sauce recipe too. Funnily enough, the chicken somehow took on the flavor of traditional meatballs. I thought about renaming this dish “Faux Pasta & Meatballs”.  The original recipe calls for traditional pesto – and I’d suspect the result would be a lighter, brighter pasta dish.

Pesto Chicken with Tomato Pesto Rotini

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 4 tbsp red pepper pesto, divided
  • 1/2 bottle Lawry’s Herb & White Wine Marinade
  • 1/2 lb tricolor rotini pasta
  • 2 tbsp olive oil
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 16 oz tomato sauce
  • 3/4 C chicken broth
  • 1/2 C heavy cream

Steps:

  1. Cube chicken and season with S+P. Combine marinade and 2 tbsp pesto. Marinate chicken overnight.
  2. Cook pasta in boiling salted water.
  3. In a large skillet, cook chicken in its marinade.
  4. Make pasta sauce: In a sauce pan cook onion and garlic in olive oil. Pour in tomato sauce, broth and pesto. Cook for 10 minutes, until slightly reduced. Stir in heavy cream.
  5. Serve: Toss pasta with chicken and sauce.

*This recipe is modified from Chelsey at http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne*

Pesto Chicken with Tomato Pesto Rotini

Chorizo Mac and Cheese

~ lk529 ~ 1 Comment

I have another chorizo pasta combination for Mexican Monday. And although it makes quite a few more dishes and requires more ingredients than my previous Chorizo Carbonara, I am addicted to this one.

When I day dream about this dish – yes, I actually do this – I get hungry. The leftovers are even just as delicious as when it first comes out of the oven. And I’m not very big on leftovers, pastas in particular always take on a new rubbery texture, but not these!

There are also so many ways you could change this up and make it your own: use a different meat product, add peppers or chilies for heat, serve alongside guacamole, salsa or sour cream for extra creaminess with each bite. Is it time to eat yet?

Chorizo Mac and Cheese

Ingredients:

  • 2 C uncooked macaroni noodles
  • 1 C shredded Mexican cheese
  • 1 C shredded pepper jack cheese
  • 1 tsp of corn starch
  • 1 C milk
  • 2 links Mexican chorizo, casings removed
  • 1/2 red onion, diced
  • 1 heaping tbsp flour
  • 2 tbsp bread crumbs
  • olive oil, for drizzling

Steps:

  1. Cook pasta in a pot of boiling salted water until al dente. Drain and set aside.
  2. Preheat oven to 375 degrees F.
  3. In a bowl, combine cheeses and corn starch. Set aside.
  4. Warm milk in a small sauce pan over low heat – do not bring to a boil.
  5. Brown chorizo in a sauce pan – breaking it up like you would ground beef. Add in onion and cook until translucent. Sprinkle in flour and stir. Slowly add in warm milk, stirring after each addition. It will begin to turn into a beautiful pale orange sauce. Melt in cheeses a handful at a time, stirring. Mix in drained cooked pasta.
  6. Pour pasta into a greased casserole dish, sprinkle with bread crumbs and drizzle with olive oil. Bake 25 minutes.

*This recipe is adapted from Elise at http://www.simplyrecipes.com/recipes/chorizo_mac_and_cheese/*

Chorizo Mac and Cheese 2Come join Mac and Cheese Mania at Nutmeg Nanny and Rachel Cooks sponsored by Door to Door Organics and OXO!

Sichuan Orange Beef

~ lk529 ~ Leave a comment

Okay so this dish isn’t technically Sichuan Orange Beef. But if you actually had Sichuan peppercorns then yours could be! I simply substituted freshly ground peppercorns instead of using my typical black pepper. So I guess I ate Orange Beef?

I have no idea if Sichuan peppercorns have a little extra heat to them or not, (You can tell I’ve really done my research on this one) Stuart added Crushed Red Pepper Flakes to his plate.

Sichuan Orange Beef 1 Sichuan Orange Beef 2 Sichuan Orange Beef 3

Sichuan Orange Beef

Ingredients:

  • 1/2 lb brown rice pad thai noodles
  • 3 tbsp soy sauce
  • 2 tsp corn starch
  • 1 tsp sugar
  • 2 tsp fresh ginger, minced
  • 2 tsp sesame oil
  • zest and juice of one orange
  • 1/2 tsp freshly ground pepper
  • 1/2 lb steak
  • 1 tbsp vegetable oil
  • 1 carrot, peeled and sliced
  • 3 scallions, sliced diagonally, whites and greens separated

Steps

  1. Whisk together soy sauce, corn starch, sugar, ginger, sesame oil, orange, and pepper. Slice steak and marinade in soy sauce mixture.
  2. Bring a large pot of salted water to a boil and cook noodles.
  3. Sear beef in vegetable oil over medium-high heat in a large non-stick skillet. Add carrots and white parts of scallions. Pour in the marinade. Simmer for two minutes, stirring. Add in the green parts of the scallions and toss with the cooked noodles.

*This recipe is adapted from Kimberly at http://www.daringgourmet.com/2013/06/05/sichuan-orange-beef/*

Sichuan Orange Beef

Chorizo Carbonara

~ lk529 ~ 1 Comment

I didn’t plan my weekly menu over the weekend so therefore didn’t have a grocery list to go shopping either. My freezer was devoid of protein (one chicken breast and a pound of bacon) so we made a quick pit stop at the local Winn-Dixie with the intention of only buying some meat – whatever was BOGO that week. Even though chorizo was not on sale, Stuart wanted it (if you want to save money, leave your husband at home).

Because I didn’t want to rush back to the grocery store, I had to find a chorizo recipe where I had all of the ingredients on hand. I stumbled upon this Chorizo Carbonara. Chorizo Carbonara 1

This recipe might be the simplest Mexican Monday dinner yet! It only takes 4 ingredients and 10 minutes. It’s a pasta dish, so you know I’m one happy girl!

Chorizo Carbonara

Ingredients:

  • 1/2 lb fettuccini pasta
  • 3 links Mexican chorizo, casing removed
  • 2 large egg yolks
  • 1/2 C heavy cream

Steps

  1. Cook pasta in salted boiling water until al dente.
  2. Brown chorizo in a small, non-stick skillet over medium-high heat, breaking up with a wooden spoon. Drain any excess fat.
  3. Whisk together egg yolks and heavy cream.
  4. Drain pasta. Using two forks, toss with cream mixture – make sure to do this quickly so as not to scramble the yolk and coat the pasta. Add in the chorizo.

*This recipe is adapted from Caroline at http://www.seriouseats.com/recipes/2011/04/chorizo-carbonara-recipe.html*

Chorizo Carbonara 2

Lemony Shrimp Scampi with Orzo

~ lk529 ~ 5 Comments

My favorite Food Network star is Giada De Laurentiis. (If I could be her for a day, I would!) I record her show Giada at Home and sit with my laptop on the couch and take notes. That’s me furthering my education – Food Network. 😉

Lemony Shrimp Scampi with Orzo 1This recipe was on the episode “Viewer’s Choice 2” and it looked like a perfect weeknight dinner. I was hoping to have some friends over for dinner the night I planned to make this dish, so I was prepared for making the full 4-6 servings. It ended up being just being the two of us, but none of the food went to waste! I took it to lunch the next day, and we even used it as a side dish later in the week too.

Lemony Shrimp Scampi with Orzo

Ingredients:

  • 1 lb orzo pasta
  • 1 lb peeled and deveined shrimp
  • 1/3 C extra-virgin olive oil
  • zest and juice of 2 lemons
  • 1 shallot, chopped
  • 1/2 C white wine
  • 5 C arugula or spinach or other (I simply used a store bought organic salad mix)

Steps

  1. Cook orzo in boiling pot of salted water until al dente.
  2. Whisk together 1/3 C olive oil, lemon, salt and pepper to taste. Set aside.
  3. In a large skillet, saute shallots in a little bit of olive oil over medium heat. Add in the shrimp and season heavily with pepper and salt. Once shrimp are pink, curled, and cooked through remove and set aside.
  4. Deglaze the skillet with white wine and add in your greens. Once the greens are wilted and most of the wine is evaporated add in the cooked orzo and shrimp.
  5. Toss with the vinaigrette from step 2.

Lemony Shrimp Scampi with Orzo 2

Nut-Free Basil Pesto

~ lk529 ~ 2 Comments

When I found a recipe that called for pesto I opted to make my own instead of buying it. So I scoured the internet and happened upon this recipe for Nut-Free pesto. My father has a nut-allergy so I found this to be an exciting discovery.

Even though I wasn’t cooking for anyone with a nut-allergy that night, it’s nice to know that these meatballs can be prepared anytime we’re hosting company.

Nut-Free Basil Pesto

Ingredients:

  • 4 C spinach
  • 2 C basil
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1/4 C parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 C + 1 tbsp olive oil

Steps

  1. Puree all ingredients except olive oil in a food processor.
  2. While the machine is running, stream in the olive oil.

*This recipe is from Maria and Josh at http://www.twopeasandtheirpod.com/spinach-basil-pesto/*

Nut-Free Basil Pest

I used this pesto in mini meatballs – ground turkey, pesto, panko breadcrumbs – on top of linguine pasta with jarred marinara sauce for a quick dinner that still tasted from scratch.Turkey Pesto Meatballs

Penne with Vodka Sauce

~ lk529 ~ 1 Comment

I love pasta. I could never do a carb-free diet… because, I love pasta.

When I was a little girl, the only thing I would eat was Macaroni and Cheese in the Blue Box. And then my pasta diet grew up a little bit to pasta with butter and balsamic vinegar. (I had some recently, and it’s still delicious!) I love pasta.

Now, my favorite pasta sauce is Vodka Sauce. And I’d always wanted to try making my own. Then I found a recipe on a friend’s food blog. So I made it! It takes time to make because the sauce actually gets baked in the oven, but I multi-tasked and while the sauce was doing its thing, I prepared dinner for the following night! When I opened the oven to pull out the sauce, it smelled like Italy. Okay, so I haven’t actually been to Italy, but it’s what I imagined Italy would smell like. I would also advise to not skip out on the fresh oregano. I’ve been known to substitute dried herbs in lieu of purchasing fresh (because I can’t grow my own…) but in this recipe, I’m glad I didn’t. The best bites were those with some fresh oregano. I love pasta.

Penne with Vodka Sauce

Ingredients:

  • 1/8 C olive oil
  • 1/2 onion, diced
  • 1 large clove garlic, minced
  • 1/4-1/2 tsp crushed red pepper flakes depending on your spicy preference
  • 1 tsp dried oregano
  • 1/2 C vodka
  • 6 roma tomatoes, peeled and chopped
  • 1/2 lb penne pasta
  • 2 tbsp chopped fresh oregano, divided
  • 2/3 C heavy cream
  • 1/4 C parmesan cheese, plus extra for garnish

Steps

  1. Preheat oven to 375 degrees F.
  2. In a large, oven-proof skillet, saute onion in olive oil over medium-high heat. When translucent, add garlic, pepper flakes, dried oregano, S+P. Pour in vodka and cook until reduced by half, stirring occasionally.
  3. Put the peeled tomatoes in the pan and crush with a potato masher. Season with S+P, cover, and bake for 1 1/2 hours. Remove and let cool slightly.
  4. Cook pasta according to box directions.
  5. Blend cooled tomato sauce and heavy cream and puree until smooth. Return to the stove and simmer for 10 minutes. Stir in 3/4 of the fresh oregano, S+P. Toss in the pasta and parmesan cheese.
  6. Garnish with remaining oregano, extra Parmesan, and red pepper flakes if desired.

*This recipe makes 2-3 servings and is modified from Tara at http://www.tarasmulticulturaltable.com/penne-alla-vecchia-bettola-penne-in-tomato-vodka-cream-sauce/*

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