Pasta

Greek Style Pasta Bake

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

In our house lamb is something of a delicacy, its expensive
and sometimes hard to find. The favored way to prepare it is in a classic Irish
Sheppard’s pie. I swear if Chuck could
eat Sheppard’s Pie every day of his life he would without question, but I on
the other hand get bored very quickly. So recently when lamb was on sale I thought
it was the perfect time to try out some new recipes.

This particular one I have made before with regular old
ground beef, and it has always been good, but the addition of the lamb takes it
to a whole new level. It is amazing! I love the way the cinnamon really
elevates the dish to something other than a humdrum tomato based sauce, as well
as showcasing the flavors of the lamb.

I think this same dish could also be stretched a bit with
addition of more vegetables, some carrots, celery, or zucchini would make a
great healthy addition that would stretch it out for closer to 10 people. This
is defiantly something that I would serve to a large party, its clean, a little different,
and delicious!

Greek Style Pasta Bake

1 tbsp extra virgin olive oil

1 large onion, chopped

4 cloves of garlic, minced

½ lb lean ground beef

½ lb ground lamb

1 tsp cinnamon

2 tsp dried oregano

2 cans low sodium diced tomatoes

2-3 cups fresh baby spinach

1 lb whole wheat pasta cooked according to package
instructions

6 oz feta cheese

Preheat oven to 400 degrees. In a large skillet heat oil and
sauté onion until it begins to soften 1-2 minutes. Add garlic and cook for an
additional minute. Stir in ground beef and lamb, breaking it up while it cooks.
Once the meat has browned discard extra grease and stir in cinnamon, oregano
and tomatoes Cover and cook for 15-20 minutes or until the sauce has thickened.
Add spinach to the pan and gently stir until it has begun to wilt 1-2 minutes.
Transfer to a prepared baking dish and toss with pasta. Crumble or cube feta
over the top and bake for 15-20 minutes, or until the feta begins to crisp on
top. (Serves 8)

Smoked Cheddar Mac & Cheese

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Smoked Cheddar Mac & Cheese is a unique take on a classic that is perfect for any fall event.

It’s getting to be that time of year when football or hunting is all that I hear about from Chuck. That means game day parties, and post hunting potlucks. I usually only have a handful of recipes that I use for these events, and honestly I never thought to post them, because they aren’t fun and exciting to me, though after a few people recently asked me for the recipes I realized that just because they aren’t new to me doesn’t me they are new and exciting to you. So I’m going to make an effort this year to share some of my favorites with you as I make them.

A fair warning very few of these recipes are any good for you at all, but that’s not exactly the goal here either. So remember to indulge sparingly and share a lot with them.

This one I made recently for concert pre-gaming session. It’s important to eat delicious and filling things before you drink yourself silly and spend the evening screaming and jumping to the music, and hey it’s prefect for fall!

Smoked Cheddar Mac & Cheese

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

Serves: 6 to 8 Servings

Ingredients

1 lb elbow macaroni
1 stick butter
3 tbsp flour
¾ lb (12oz) Smoked Cheddar, grated
¼ cup heavy Cream
¼ cup milk
½ lb sharp cheddar cheese, grated
1 6 oz container crispy onions, crushed
½ lb bacon, cooked & crumbled

Instructions

Preheat the oven to 375 degrees.
In a large thick bottomed sauce pan, melt the butter and whisk in flour. Cook for 1-2 minutes or until the mixture begins to thicken, whisking continually.
Reduce the heat to low and stir in cream, milk and smoked cheddar. Cook, stirring continuously until the mixture is smooth.
Remove from heat and slowly stir in the pasta, ensuring that it all gets coated.
Add half the sharp cheddar and stir well.
Transfer the mixture to a large baking dish and top with cheddar, bacon and onions.
Place in the oven and bake for 30 to 40 minutes or until the cheese has melted, and browned. Serve immediately.

Dinner 4 One: Linguine with White Clam Sauce

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Some days you just need a little loving.

Or maybe you just need to love yourself.

I firmly believe that good food feeds your heart, mind, and soul.

Last Minute Linguine with White Clam Sauce

I take so many comforts in the food that I make; Chicken and Dumplings when I’m sick, tea, for just about anything, and homemade chicken parmesan or pizza melts my heart every time. Out of the box mac & Cheese is the best thing ever for hangovers, especially when its topped with taco meat, tomatoes, and shredded cheddar cheese, or chili. Seafood lifts my spirits, and aids with my celebrations.

It’s truly shocking that I have never learned to make with clam sauce. I mean if you were to ask Chuck what my favorite food was he would probably say that because I order it every single time we go anywhere it is offered.

I don’t know why but in my mind it was far beyond my capabilities, and to be honest to make it good from scratch with whole real clams can be quite a big undertaking, but from a can on the other hand, that’s definitely possible.

You probably know cooking anything (aside from beans or tomatoes) out of a can for me is a little unnerving, but I saw a can of clams in clam juice at the store next to the tuna, and I’m pretty sure my heart stopped. They actually can this sh!t!? Hell Yes they do. I brought them home that night and after reading through the classic recipe for Linguine with clam sauce that I had I decided to make a similar version using the canned clams.

After the rough and hectic day that I had this was just what my soul required, and now you will always find a can of clams hanging around the house, for those days when I need a little loving.

Last Minute Linguine with White Clam Sauce

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: Serves 1

Ingredients

1-2 tablespoons of Extra Virgin Olive Oil
2-3 cloves of garlic, smashed
1 tablespoons unsalted butter
2-3 clovs of garlic, sliced
½ teaspoon red pepper flakes
1 teaspoon pepper
1 can clams, with juice
2 oz linguine, cooked aldente
¼ cup parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped oregano

Instructions

Coat the bottom of a skillet with garlic, and sauté the smashed garlic cloves over medium-high heat.
When the garlic becomes golden and aromatic, about 3-5 minutes, remove it from the pan and discard.
Add the sliced garlic, butter, pepper and red pepper flakes to the pan, also add additional oil if necessary. Sauté for 2-3 minutes or until the garlic just begins to brown.
Stir in the canned clams with juice, and cook for 5-6 minutes, allowing the liquid to reduce slightly, and the clams to cook.
Add the cooked pasta and toss, while still over the heat, this will help the sauce adhere to the pasta.
Remove from heat and top with parmesan cheese, oregano and Parsley.

For those of you who may not like the “green things” on top of the dish, in this case I strongly suggest that you give them a shot; mix them in with the cheese and the pasta, they give it another dimension of
flavor. I’m telling you!!

Related Recipes:

Scallop Carbonara

Tomato Sauce From Scratch

Shrimp & Sun Dried Tomato Cream Sauce

Homemade Ravioli with Spinach & Tomato Cream Sauce

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

The entre for our Valentine’s Day dinner this year was homemade 3 cheese ravioli with a spinach and tomato cream sauce. I was really excited to try this recipe mainly because it was my our first foray into homemade ravioli (yes our, chuck helped!), but I didn’t want it to be just that simple, so I decided to whip up a “fancy” sauce to top it off. I wanted to incorporate some of the other flavors of the night’s dinner without them being overwhelming so I used a tomato based cream sauce to start off.

The result was shear perfection. I was so thrilled with how it all came out, and I couldn’t be more excited to share it with you.

Basic 3 Cheese Ravioli (serves 4)

2 cups flour (plus more for the work surface)
3 eggs
1-4 tbsp cold water
1 cup ricotta cheese
¼ cup mozzarella cheese
¼ cup Parmesan cheese
1 tsp salt

In a medium bowl add flour and eggs. Mix well using an electric mixer. The dough should begin to form a ball. If the dough is too dry it will remain crumbly, so add a few tablespoons of water until the ball forms. Use a pasta machine, roller, or rolling pin to roll out the dough into 3 inch wide, foot long sheets. In a bowl mix together the ricotta, mozzarella, parmesan cheese and salt. Place 4 dollops about the size of a half dollar in the middle of a pasta sheet evenly spaced. Using your finger dip it into water and trace the outside of the dollop. Place another sheet on top and press it down around the dollop, using water to cement the dough together. Slice the dough to create separate ravioli. Continue to do this for until the pasta is gone. Bring a large pot of water to a boil and drop in the ravioli, they should only take a few minutes to cook, rising to the top as they finish. Strain the ravioli and set aside.

Tomato, Spinach & Pancetta Cream Sauce

¼ lb pancetta, diced
2 tbs olive oil
1 can crushed tomatoes
1 tsp thyme
¼ cup heavy cream
½ cup chicken broth
2 cups spinach
Salt & Pepper to taste
Fresh grated parmesan cheese
Heat olive oil in a large skillet and sauté pancetta on medium high heat, until it begins to crisp. Stir in tomatoes with liquid, add thyme and cook for 2-3 minutes. Stir in cream, and chicken broth and allow the sauce to thicken, another 2-3 minutes. Add Spinach and lightly mix in, allowing it to wilt slightly. Adjust the seasonings to taste, and serve warm over ravioli, and garnished with fresh grated parmesan.

Butternut Squash Ravioli: The Clean Version

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I have a squash obsession lately if you haven’t noticed. Since I am just discovering how much I actually really like squash I have been cooking it a lot. Like a lot, a lot, but Chuck hasn’t started complaining yet so he must be enjoying it as well.

If you remember the Squash Ravioli in Sage Butter sauce I made a few weeks ago you know how divine it was, and how heavenly I thought it was. Well I have been wanting to make it again, but let’s be honest butter sauce is by no means good for you, and I am trying to be healthy, but I can’t help craving this dish again. I want it so bad!

I decided to try to clean it up a bit, and I think it was a success. I used whole wheat flour for the ravioli’s and made a shallot and sage broth, taking a note from English Onion & Sage Soup, which is one of my all-time favorites. I used a vegetable broth in order to keep it vegetarian for my veggie readers, though I’m sure a chicken broth would work just as well.

Clean Butternut Squash Ravioli with Sage & Shallot Broth

1 medium butternut squash, de-skinned, & deseeded, chopped

1 tbsp EVOO

2 tbs cup parmesan cheese

¼ tsp nutmeg

Salt & Pepper to taste

2 cups whole wheat flour (plus some for surface)

1 egg

2 egg whites

1-4 tbsp cold water

1 tbs Extra virgin olive oil

2 shallots sliced thin

2 cups vegetable broth (low sodium or homemade)

10-12 sage leaves or 1 tbsp of dried sage (this is to taste)

Chop the squash into roughly 2 inch pieces and scatter over a baking sheet. Drizzle with oil and toss, before putting them in the oven. They should cook at 400 for 30-35 minutes, or until soft. Remove from the oven and let stand to cool, before making the filling. Meanwhile prepare the dough. In a medium bowl add flour and eggs. Mix well using an electric mixer. The dough should begin to form a ball. If the dough is too dry it will remain crumbly, so add a few tablespoons of water until the ball forms. Use a pasta machine, roller, or rolling pin to roll out the dough into 3 inch wide, foot long sheets. Once the squash is sufficiently cooled mash it with a fork. Stir in the parmesan cheese, nutmeg, and salt and pepper. Place 4 dollops about the size of a half dollar in the middle of a pasta sheet evenly spaced, using your finger dip it into water and trace the outside of the dollop. Place another sheet on top and press it down around the dollop, using water to cement the dough together. Slice the dough to create separate ravioli. Bring a large pot of water to a boil and drop in the ravioli, they should only take a few minutes to cook, rising to the top as they finish. Strain the ravioli and set aside. In a skillet heat the oil and sauté the shallots until they have carmelized. Add the broth and sage leaves and simmer until reduced by ¾. Toss ravioli in pan to coat. Serve warm with excess sauce drizzled over the top, and sage leaves as garnish.

What I like is that swapping the brown butter sauce for a broth makes the dish so much healthier without sacrificing flavor, the caramelized shallots add a little dimension to the dish, along with another element of flavor.

I am really proud of this dish, and think that it is easily one of my best.

What do you think?

Pasta

Footer