Roast Turkey with Rigatoni

New babies! I love them. And with all the siblings - this recipe was a hit with the kiddos (one even went back for seconds). I served this with roasted broccoli and red peppers and peanut butter cookies.

I found a recipe similar to this on Simply Recipes, and just changed it up to my liking!

1 lb rigatoni (I like these shapes when serving to kids because they can eat them easier - trick I learned from Mrs Italian cook herself, Lauren)

12 oz sliced mushrooms

1 stick unsalted butter

1/4 cup flour

1 cup skim milk

1/2 cup half and half

1/4 cup white wine (I used Quail Creek, a CA wine that the Whole Foods guy recommended)

2 cups homemade turkey stock (made from simmering the turkey bones from my roast turkey recipe a few recipes down)

3 cups chopped roast turkey - from Ina Garten recipe I made

1 1/4 cup frozen peas

1/2 cup parm cheese

1/2 cup mozz cheese, grated

juice of one lemon

s/p/pinch of nutmeg (nutmeg goes great with cream sauces)

1/3 cup parm cheese

1/2 cup mozz cheese

Cook mushrooms (I did in evoo and Quail Creek), for about 10 minutes.

In separate small saucepan, melt butter, whisk in flour, then milk and half and half on low (so it doesn't scorch or boil over), then the cheese, finally spices and lemon juice.

Cook rigatoni till al dente and drain.

Mix all together. Top with remaining cheese.

Pour into 9x13 pan, lightly sprayed with pam. Bake uncovered at 375 for about 35 minutes or until top is lightly browned.

Enjoy!

Tuna Spaghetti (2010.6)

Bon Appetit in its editor section usually has little basic recipes. This was one of them. Not great, but not throw away worthy either. I may just toss some on top of some greens.

Not amounts, almost

Spaghetti (I used whole grain spaghetti)
1 can tuna (oil packed preferred, but I used water packed)
1 fat garlic clove, chopped
1/2 tsp red pepper flakes
evoo
pepper
lemon juice
(I added the garlic and red pepper and didn't have any parsley)

Cook noodles. In pan, saute everything else. Drain pasta, reserving a bit of the water. Mix all together.
This just didn't have much of a flavor to me.

Homemade Baked Ziti

This is actually one of my most requested meals. I've made it for people over the years and they enjoy it. Tonight, I made it for our family for my birthday (soon) and my sister-in-law's (just passed). I ate it. So good.

1 green pepper

1 yellow onion

olive oil

1 pkg mild italian sausage

1 box penne or ziti

1 large jar of super chunky mushroom spaghetti sauce

chardonnay (optional)

10 oz 1/2 inch cube mozz cheese

8 oz pkg italian cheese blend shredded

Chop pepper and onions, saute in olive oil. Take out of pan. Crumble and cook sausage till mostly done. Add back in the veggies and sauce and wine if you are using it. Simmer.

Cook pasta till al dente. Drain.

Mix all together and add in the cubed cheese.

Pour in a 9x13 pan and sprinkle the italian cheese over the top.

Bake uncovered for 15-20 minutes at 425 until the top cheese is slightly browned.

Enjoy with salad and garlic bread.

Amber Peavyhouse: Cheesy Sausage Penne

This is amazing. I tried just some of it that stuck to the aluminum foil last night and could have eaten the whole dish. I've gotten to know Amber here in Louisville, but we drive the same car and are both from the Central Florida area and both love to cook. We have to be friends right. This is also why I like hanging out with people who are good cooks - you get great recipes, you get challenged to make new things, and they also enjoy food. She is a great cook for her family and others in our community and in their neighborhood.
Amber and her husband, Matt, volunteer at our church and are both from the Tampa area - so we know many people in common. They have three cute kiddos. I've enjoyed hanging out with them.
So, make this, share it, eat it, enjoy it!

From Amber:

Sometime in the last few years I stumbled upon this recipe in a cooking magazine (can’t remember which one now) and I had to give it a try. This hearty meal is delicious! The first time I tried it I thought: this seems so obvious…who wouldn’t like a traditional pasta dish with the added twist of a cream cheese/sour cream sauce? Another plus is that it’s pretty simple and makes plenty. I often pair this with a salad and loaf of bread when taking a meal to a new mom. It stretches a long way and refrigerates well. Also, for a healthier alternative I have substituted the pasta with whole grain and the cheeses and sour cream with lighter varieties and it still tastes awesome. Hope you enjoy!


Cheesy Sausage Penne
1 lb. bulk Italian sausage
1 clove garlic, minced
1 jar (26 oz) spaghetti sauce
16 oz penne
8 oz. cream cheese, softened
8 oz. sour cream
4 green onions
2 cups shredded cheddar

Cook meat and garlic over medium heat and drain. Stir in spaghetti sauce and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Cook pasta and drain. In small bowl combine cream cheese, sour cream and green onion. In a greased, shallow 3qt. Baking dish, layer half the pasta and sausage mixture. Dollop with half of the cheese mixture. Sprinkle with half of the cheddar cheese and repeat layers. Bake at 375° for 30-35 minutes or until bubbly.

Menu Week: February 2

Well - this week I'm not going to tell you when I'm going to cook things because this week none of those dates may actually happen. But, I will tell you what I am going to cook. Can't wait...
White Chicken Chili
Shrimp Deviled Eggs
Chicken Salad
Caprese Chicken Ravioli
Whole Grain Bread
Roasted Vegetable and Mozzerrella Salad
3 Lean Cuisines - I'm housesitting this week so I need things that are quick and easy
Chocolate Peanut Butter Brownies for CG this week - in honor of Tony's bday (because we didn't have CG this week due to the ice storm.
So - I'll be looking forward to cooking, and sharing food with people, and enjoying housesitting, and enjoying the Getty's this week! :)

Spinach Lasagna

I love this recipe. Almost like my baked ziti - this is a go to recipe, make ahead, that I know will turn out great and is somewhat healthy (only 4 WW points for 1/12th of the pan).
As I told my friend Kevin and Jamie Bowers tonight - Martha Shinn gave me this recipe. My junior year of college at Flagler in St. Augustine, Martha (the Youth Ministries director, boss, and friend) had all the single girls over for a V-day dinner. So sweet. This is the main dish she made. I've been making it since. I love it. And it is so easy and you have to make it ahead - so you aren't scrambling around right before you have dinner guests.

Spinach Lasagna

32 oz spaghetti sauce
1 cup water

2 egg whites
1 pkg frozen spinach, thawed and squeeze all the water out
1/3 cup romano grated cheese
16 oz low fat small curd cottage cheese
pepper

10 oz lasagna noodles

1 1/2 pkg of mozz cheese or mixed italian grated cheese

Mix sauce and water. Mix filling. Layer sauce, noodles, filling, sauce, noodles filling, sauce noodles, sauce. Cover and chill over night.
Preheat oven to 375. Top with cheese. Cover and bake for an hour. Serve and enjoy!

Friday Night Dinner In and Pear Cranberry Crisp

I had some great new friends over for dinner tonight. It has definitely become my love language to cook for people (acts of service if you follow the Gary Chapman guideline). I just love sharing my love for food with others.
So...here's the menu:
Pear/Cherry/Gorgonzola/Spinach Salad with Honey Mustard Vinaigrette (1 pear, spinach, 1/2 cup dried cherries, 1/4 cup gorgonzola cheese) - Vinaigrette was out of the Butterfly Garden Cafe cookbook (honey, dijon mustard, red wine vinegar, and olive oil)
Flat Iron Steak with Marsala Reduction and Sauteed Onions (3.5 lbs of flat iron - s/p/garlic/thyme). 1 1/2 cup each of beef broth and marsala wine - reduced 3/4 to a glaze. 2 onion sauteed in olive oil and 3 T butter). Chris actually finished off the steak and it was so yummy - thanks to his cooking it to perfection (medium or medium rare). It was so tender. The reduction was so good and how can you go wrong with the onions!
Roasted Brussel Sprouts with Bacon and Lemon - 2 lbs brussel sprouts, cleaned and halved. 425 with olive oil, s/p and lemon zest for 18 minutes, stir, 12 minutes, crumble bacon and add some lemon juice.
Creamy Parmesan Orzo. This was good but the only thing that wasn't to my definite liking just because it had sat too long by the time we ate it. Find this recipe on http://www.myrecipes.com/.
Pear Cranberry Crisp - (Fosters, yes the cookbook I use for everything!) - what I liked about this. It was a warm way to end the meal and it cooked while we were eating our dinner.

6 pears - peeled, cored, sliced thin
1 cup fresh cranberries
1/2 cup apple juice
1/2 cup brown sugar
1 T vanilla
1 tsp cinnamon
pinch salt
1 tsp cornstarch
1/2 tsp all-spice
Mix all together and pour into deep dish pie pan or 9 in pan.

1/2 cup oats
1/2 cup whole wheat flour
4 T unsalted cold butter
1/4 cup light brown sugar
1/4 cup chopped pecans
1 t vanilla
1/4 tsp salt
Crumble together and put on top.
Bake at 375 for 40 minutes or until fruit is bubbly. Serve warm with vanilla ice cream!
YUMMY. The sauce mixes with the melted ice cream - oh I love warm desserts in the winter!
It was fun getting to cook for a change (instead of just bake). Glad my guests enjoyed it. And glad I have some leftovers (I sent the dessert to the drum session down the road).

Fresh Baked Pasta

Tonight was clean out the fridge night. And I am very proud of this dish. I love baked pastas - but I'm also trying to eat healthier - so this is a great mix.

1 box whole wheat rotini pasta

3 whole tomatoes (mine were a mix from Huber's and one from Tracy's Dad)

1/2 pint grape tomatoes (whole, I got mine from Garden Gate in the ville)

1 green pepper - chopped (mine were some fresh frozen ones from the Dixon farm - thanks T)

1/4 large white onion (thanks Tracy, I finally used it)

2 garlic cloves (I use the zester grater for mine)

Olive oil (not as good as Murphy's)

s/p

1 can chopped tomatoes

1/2 can tomato paste

1/3 bag spinach leaves

1 small container pesto

fresh grated parm cheese

Boil the pasta. Then saute all the rest till it is ready, dump in the pasta. Bake at 350 for about 10 minutes, top with grated cheese, cook for 5 more minutes. Enjoy! And I did all of it in one episode of Rachael Ray - so truly a 30 minute meal!

I loved the pesto flavor in there and the grape tomatoes. So yummy. Fresh grated parm is a must too! This is a great way to clean out your fridge and still eat healthy! I have plenty - anyone want some leftovers for lunch one day?

And the pics - they aren't the best - but you get the gist!

Fridge Pizza and Pasta Night

Ok - so...its not quite for a day ending in Weight Watchers, but so yummy and fresh and healthy!
Pizza:
1 whole wheat pita
1 T tomato paste
oregano, garlic powder, pepper
evoo
sliced fresh mozz balls
2 slices fresh tomatoes

Broil till cheese is melted! :)

Pasta was some leftovers I had made. Whole wheat pasta, lean ground beef, shredded onions and carrots, almost a can of tomato sauce, and some 2 % cheese. It is so good for leftovers - I have enjoyed it much more as leftovers than last Sunday when I just made it.

Asparagus and Prosciutto Fettuccini

Now, was this meal as good as the cost of all the ingredients - no. Was it good, yes. I love using fresh pasta (that was the first time not counting ravioli or tortellini): it cooks much faster and just has a richer taste than dried pasta - but also more expensive. So - take your pick!
I had a friend over, Ali, to help with the prep of this dish. She grated the cheese, prepared the prosciutto, and then chopped up our bacon for our salad. The plus is that this is actually pretty healthy for a pasta recipe! I might zest some lemon over the leftovers I have to give it some life after being in the microwave!

Asparagus, Prosciutto Fettuccine
1 bunch asparagus, chopped into 1 inch pieces
1 9 oz package fresh fettuccine
olive oil (for pan)
1 onion, diced
3 cloves garlic, chopped
1 pkg prosciutto (2.5 oz)
2 tsp balsamic vinegar
1/8 tsp crush red pepper (I used red pepper flakes)
1/4 cup parm cheese

Cook asparagus and noodles together, about 3 minutes. Drain, and reserve 1/2 cup of liquid. Saute onion and garlic for 2 minutes, add prosciutto for another 2, add in pasta. Meanwhile, mix together the vinegar and red pepper and reserved pasta water. Toss with the noodles. Add in parm cheese. Serve with salt and pepper and additional cheese.
The red pepper gave it a slight kick. The fresh grated parm cheese was perfect - not overwhelming the pasta. The fresh pasta was great in this.

Mac and Cheese Chowder

I love mac and cheese - give it to me anyway - it is definitely one of my favorite comfort foods. This is a new way to try it. I didn't like it at first when the cheese hadn't had time to really get good, but then after it had cooled off a bit - it was yummy. I would also stick with cubed chicken instead of the ham, but it was good nonetheless.

Mac and Cheese Chowder (300 calories)
1 box mac and cheese dinner ( I used Kraft shells three cheese)
1 can ls/ff chicken broth ( I used some that I had boiled a chicken in)
1 cup water - or just use more chicken broth if you want it more flavorful
1 can cream-style corn
1 cup chopped ham or chicken
1/2 cup milk (if you want, I didn't have any, so I didn't put any in)

Boil noodles in water and broth till al dente. Stir in everything else. Season with salt and pepper. Let cheese get good and gooey. Maybe a good idea would be to mix the cheese packet in with the milk - then pour it in (sorta like you do with cornstarch to thicken something).

Cooking with Mom - Spinach Lasagna

I finally was allowed to cook a meal for my parents while they were here, so Mom and I put together a spinach lasagna recipe that I got from a dear friend in St. Augustine. Martha Shinn, youth ministry professor extraordinaire, made this lasagna for a bunch of single girls in Young Life one Valentine's Day. It was amazing. So, I've made it ever since. Dad loved it - said he could have eaten the whole pan - that's great because he's lost so much weight! Will power!

Spinach Lasagna
1 32 oz jar spaghetti sauce (I use prego)
1 cup water
2 egg whites
1 box frozen spinach, thawed and very well drained
1 16 oz container red-fat small curd cottage cheese
1/3 cup grated Romano cheese
pepper to taste
8 oz lasagna noodles
1 package 2% grated mozz cheese
Mix sauce and water - set aside. Mix the rest (through the pepper). In 9x13 layer in starting with sauce - then noodles - then spinach - repeat. Top with sauce. Refrigerate overnight. Top with mozz cheese and some parm/romano, etc. Bake covered for 1 hour at 375. I take the lid off with about 10 minutes left to brown the cheese a little more. Fantastic! Serve with a salad and bread!

Baked Chicken Spaghetti

I got this recipe from my dear friend Lindsay - her in-laws had been raving about it so I thought I would try it.
So easy, and creamy, and warm - you can make it halfway healthy too, like I did!

1 chicken, cooked and deboned, and cut into chunks
1 box whole wheat spaghetti noodles (cooked in broth from chicken) - till al dente
2 cans cream of chicken soup (low-sodium, lower fat if want to)
1 stick butter
2 T worcestershire sauce
s/p to taste
1 bag of 2% grated sharp cheddar cheese

Cook chicken, cook spaghetti. In large frying pan, mix rest of ingredients together, adding cheese last once chicken and soup is heated through. Mix all with the drained spaghetti noodles. Pour into a greased (pam) 9x13 pan for 1 hour at 350 (I actually cut down the heat about half way through). When it is done, top with grated cheese or cook for about 5 more minutes with bread crumbs.

It was good, I would definitely mix well so the noodles are well-coated. I would watch the salt too. But, it was good, creamy and comfort food! :) I served with steamed broccoli and angel food chocolate delight for dessert. My friend who is expecting was pleased! :) Always good to please babies in wombs! :)

Spinach Tomato Cheesy Pasta

I got this recipe while watching Giada one day on the Food Network. I thought it sounded great, but not the cheapest in the world - but real quick.
It is vegetarian and healthy and yummy and quick!

1 box whole wheat fusilli pasta (spirals)
1 bag spinach - baby spinach is best
1 pint (container) cherry tomatoes - halve them
1/2 cup grated asiago cheese (in deli section, specialty cheese) - Giada used 1 cup, but 1/2 is fine)
1/2 cup grated parmesan cheese (go for the good stuff, not Kraft for spaghetti)
Olive oil
s/p

Boil water for pasta and let cook. When you put the pasta in, heat up about 1/4 cup olive oil in saute pan. Drop in spinach and let wilt down, add tomatoes, s/p. When done, take a slotted spoon to get out the pasta and put it right into spinach pan (that way some of the starchy water makes a thicker sauce with the olive oil). Add in cheeses and toss.
Serve immediately!
I just put a simple salad with it and it was yummy. Even Dad liked it and he doesn't like pasta dishes usually. Very simple and healthy with fiber, green, red, healthy fats, and calcium.

Fresh Pasta Blend

I have a calendar from Krafts foods and Mom and I vowed we would make each recipe on that calendar within the month that it was posted. So, being that we are getting close to the end of March - we had to cook this one.

Here ya go:

1 bag whole wheat egg noodles

1 lb chicken breasts, diced

3/4 cup italian dressing

1 pint grape tomatoes, cut in half

1 bag baby spinach

8 slices bacon, cooked and crumbled

1 cup mozz cheese

Boil water and cook egg noodles. Drain, reserving 1/2 cup of the liquid.

Saute chicken until done in the italian dressing.

When done, add the tomatoes and cook for 1 minute. Add the reserved pasta water. Toss the chicken mixture in with the cooked pasta. Add the spinach until wilted.

Add the crumbled bacon and mozz cheese on top.

Serve.

It is good - use quality bacon and italian dressing as it adds a lot of flavor.

Shrimp Caprese Pasta

I'm glad when you are just working on cleaning out your fridge and pantry and something comes together and is really yummy!

I called this what I did because it has basil, tomatoes, and mozzarella cheese in it. I didn't put any spinach, but may next time.

Shrimp Caprese Pasta

1 box angel hair pasta
1 bag frozen ready to eat medium shrimp (thawed)
1 can petite diced tomatoes
4-5 fresh basil leaves, finely snipped
1/3 ball of fresh mozzarella cheese, small diced.
Olive oil
S/p, garlic powder
1/2 stick butter

Cook angel hair pasta. In a saute pan, heat oil and butter. Add in seasonings and tomatoes. Bring to a simmer. Add in shrimp and basil toward the end. you don't want to overcook either - take off the heat and cover with a lid. Let sit for about 3-5 minutes. Toss with pasta and add cubed mozzerella cheese. Serve immediately.

Good Eats in St. Auggie (Mac and Cheese recipe)

Oh, I love going to FL. Many good things there. Let me give you a run down...

Florida Cracker Cafe - I enjoyed this place in downtown St. Aug when I lived there, and Phyllis and I went and ate there on Saturday for lunch. Their house salad is perfect! Big salad with apples, raisins, dates, sunflower seeds, tomatoes, cuks, mandarin oranges, with a poppy seed citrus vinigrette (sp?) that is awesome. I used to get a bowl of minorcan clam chowder to go with it, but we just opted for the salad this time. Perfect place to ride the bikes to that day.

Half-Time Fare - Jeremy and Billy fried some shrimp and fish, and then boiled some shrimp for the halftime of the Gator game. It was delicious! Jeremy used to work at Barnicle Bills - my favorite seafood restaurant hands down. The best thing is the Dat'l shrimp. Now, Datil peppers only grow in St. Augustine and a guy I know from living there has turned it into some WHEW good stuff! They put the hot sauce in the batter than make a dip out of mayo, ketchup, datil sauce, and worcestershire sauce. Billy made the sauce, Jeremy fried. What a great team.

Gypsy Cab (greek food). They were having a greek festival in town, but Devan and I went to Gypsy Cab. Little pricey, but good food. I had the hummus platter. Tons of veggies, hummus, and a pita. The best thing on their menu is the Gypsy chicken - it comes with homemade mashed red potatoes, and carrots. very good eats. www.gypsycab.com

Baked Mac and Cheese - Two of the Robshaw clan are going to serve their country, so they had a going away, celebrate every holiday, dinner. So, Phyllis made Jason's fave dish - baked mac and cheese. Here it is:

16 oz elbow mac (minus 2 cups cooked)
1 stick butter
2 cans evap milk
5 eggs
salt/pepper
5 cups cheese

Cook pasta. Take 2 cups out. Beat eggs and pour over, then add the milk. Pour into greased 9x13 or bigger pan. Stir in grated cheese. Then put 2 cups of cheese on top (3 in, 2 top). Make sure it looks liquidy enough or it will be too dry. Bake for about 45 minutes at 350. This is so good. Will become my staple baked mac and cheese recipe! Thanks Phyllis - see you are still teaching me how to cook! :)

Pumpkin Pancakes - This place on 11th Street on the beach, www.cafeeleven.com is a great treat. They have cool live music, great stuff, and rooibos peach tea which is great. Phyllis had told me about their pancakes - normally not something to rave about. But these were pumpkin pancakes. Much lighter than I thought they would be, we each got one, and they weren't that big, so you didn't leave feeling stuffed. They had real whipped cream and a brown sugar syrup to top it with. The only way to improve it would be to have the syrup hot - it was cold. But, yummy! :)

Shrimp/Bacon BLT - I finally found something I like at the Cheesecake Factory (besides their cheesecake of course). It was good - Billy and I split it.
GRILLED SHRIMP & BACON CLUB Charbroiled Shrimp, Bacon, Lettuce and Tomato with Our Special Dressing. Served with French Fries. I had the asparagus which Dad wouldn't have liked b/c it wasn't cooked enough.

Then I came home - having only gained less than a pound. That was due to the healthy eating the rest of the time and bike riding all around St. Augustine! :)