JBug's Kitchen Antics

Stovetop Sausage Mac and Cheese

This is another in what seems to have become a series in JBug's Kitchen and boy oh boy, I'm not sure why we haven't tried it here before.

Courtesty of myrecipes.com and Cooking Light magazine, this one is simply crumbled sausage links (I used spicy Chicken Parmesan) cooked up in a skillet then joined by cheater bechamel makin's, grated cheese, cream cheese and spices. It cooks up all rich and creamy before the cooked pasta hits the pot and a few minutes later you've got a pot of creamy, gooey, cheesy goodness. 

It's quite delicious though in our case it could have used a little more seasoning, but honestly it puts the blue box stuff all to shame. The possibilities are endless too for hiding vegetables in it and this particular version could have used a little color with the addition of spinach, or kale or even green peas, or roasted red peppers or mushrooms...well you get the picture, right? 

Give it a try next time you're looking for a quick family pleasing pasta dish and let your imagination be your sous chef. 

Stovetop Sausage Mac and Cheese (from JBug’s Kitchen adapted from myrecipes.com)

1/2 pound crumbled sausage (I used spicy Chicken parmesan but Italian would be good too)

1-1/4 cups milk

2 tablespoons all-purpose flour

1 cup grated cheese (I used Trader Joe’s Mexican blend)

1/4 cup cream cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and coarse ground black pepper

8 ounces hot cooked pasta (I used orchiette)

Reserved pasta water as needed

Place a large skillet over medium high heat and when hot crumble in sausage. Cook, continuing to crumble with a fork until browned. In a small bowl, whisk together milk, flour, onion and garlic powders and add to skillet. Bring to a boil then reduce heat and add cheeses. Cook for an additional 2 or 3 minutes, stirring constantly. Stir in pasta. Cook for a minute more so pasta has a chance to absorb some sauce, adding pasta water if required for a creamy sauce. Serves 4.

A year ago - Coconut Milk Ice Cream

Two year's ago - Ginger Mint Lamb Chops and Cauliflower with Pinenuts and Raisins

Three year's ago - White Bean and Asparagus Salad

Pasta Carbonara Frittata

Unless you're new to this site or you've been in outer Mongolia on an extended vacation, you all know how much I love pasta carbonara. I mean honestly - what's not to love? Pasta flavored with garlic, a little nutmeg, eggs, cream and parmesan cheese; why, it's to die for. Oh, and we mustn't forget about the ultimate of porcine blissfulness, BACON.

Last night's dinner effort took a special "I love me" treat one step farther in this fabulous frittata adapted from finecooking.com.  In case you're wondering, a frittata is just a glorified omelet that has the ingredients mixed into the eggs and the whole thing's cooked in the oven instead of on a stove top.

Fine Cooking brag that the dish "is more about the eggs and less about the pasta", but I beg to differ. This frittata is really a celebration of all that's wonderful about both and makes a perfect light dinner and/or as is our case, today's brunch for me and lunch for Big Guy. Bonus!

Now, while Fine Cooking's version called for fresh sage as the flavoring ingredient, I'm way too much of a traditionalist for that - at least when it comes to Carbonara, so I nixed the sage and added garlic and freshly ground nutmeg as well as chopped fresh parsley instead. Along with crispy bacon, lovely sweetly sauteed onions, chopped parsley, darn near a dozen eggs, a touch of cream, finely grated cheese (I used Asiago) and of course nicely al dente penne, the frittata came from the oven looking like this.

 

Crispy on the outside, creamy inside and totally absolutely delicious it is about the most incredible version of bacon and eggs you'll ever enjoy. Best of all, there's enough left for my brunch today and Big Guy's lunch and with that said - listen Big Guy - what do ya' think about having breakfast for dinner now? Are you singing a different tune? 

Pasta Carbonara Frittata (adapted from finecooking.com) 

2 cups (8 ounces) penne pasta, cooked to al dente and drained

1 tablespoon olive oil

5 slices thick cut bacon, cut crosswise into 1/8 inch strips

1/2 medium yellow onion, thinly sliced

1 clove garlic, minced

9 large eggs

1/2 cup heavy cream

1-1/2 cups finely grated parmesan cheese (I used asiago)

1/3 cup chopped fresh parsley

1/4 teaspoon freshly grated nutmeg

Coarse ground black pepper

Preheat oven to 425. Heat oil in a 10 inch no-stick skillet and when hot, add bacon. Cook until bacon just begins to crisp up. Add onions and sauté until onions are soft and bacon is crisp. Stir in garlic and cook, stirring constantly for 30 seconds. Beat eggs well and add heavy cream. Whisk together, and then add remaining ingredients. Place cooked pasta in skillet and follow with egg mixture. Place in preheated oven and bake for 12 to 15 minutes or until knife inserted in center of skillet comes out clean. Remove from oven and loosen edges before sliding frittata onto cutting board. Cut into wedges and serve either hot or at room temperature.

A year ago - Salmon with Bacon and Lentils

Three year's ago - Fried Eggplant with Sausage Ragu

Peanut Sesame Noodles with "RedNeck" Egg Rolls

Who says pulled pork is only good for sandwiches?  As promised, here's the second example of what can be done with yesterday's Oven BBQ Pulled Pork. I can't take credit for someone else's ingenuity since we first saw this on D,D & D but I swear I'll be making them so often I'll be able to call them my own. Delicious morsels they are!

A little internet research and here's the result thanks to the Neely's. SImply leftover pulled pork, warmed briefly and jazzed up with a touch more barbecue sauce, cozied up along with some leftover spicy slaw in a purchased eggroll wrapper. Rolled and deep fried for a few minutes, it's the kind of kitchen miracle that makes one wonder why it wasn't thought of before.  Big Guy named these beauties although I'm not quite sure what defines a "redneck" so (don't laugh, OK) I had to look it up.

According to the site, BSorNot, "...a redneck is a stereotypical southern United States socially conservative, fiscally liberal, rural, working class white person with northern European ancestry." Of course Big Guy proudly attests to being one; however, the site contains a more involved description that you may or may not want to check out. Personally I'm not sure that man of mine qualifies since we don't live in a trailer, he doesn't drive a truck, no longer owns a stained sleeveless t-shirt and he lost the mullet (literally). Hold on a minute here because ya' gotta give me time to recover from my laughing jag!

Anyway, we had our egg rolls with some sweet spicy chile sauce for dipping and a bowl of Spicy Peanut Sesame Noodles courtesy of epicurious.com. Hit the link for the recipe, OK - I changed very little, except that I used Annie Chun's Chow Mein noodles, added srirachi instead of red pepper flakes and left out the toasted sesame seeds.

A year ago - Pork Chops with Golden Apple Sauce

Two year's ago - Chicken Cutlets with Romesco

Three year's ago -  JBug's Baked Eggs

 

 

One Pot Spaghetti

I would make this again in a heartbeat, and not just because I'm hungry enough to eat skunk butt fried in butter either but because it is THAT good! 

 

After another day spent packing, a long hot shower and a quick no fuss but yummy dinner were the order of the day and quite honestly you can't get much easier than this. From Southern Living via myrecipes.com, this pot of gloriousness starts with a Dutch oven and a sauce - not just any old sauce either. Just pretend you're actually making a ragu but add a little more liquid, in my case V-8 juice, the spicy kind instead of regular tomato juice and you'll find yourself on the right track. Oh, I also replaced the chili powder called for in the recipe with my favorite spaghetti spices including garlic powder, Italian seasoning and red pepper flakes along with the oregano, salt and lots of pepper.  

Set to simmer for a half hour while the cook enjoyed a glass of red, the uncooked spaghetti hit the saucey pot for a 20 minute cook off. Course it requires some tending during that period so the pasta doesn't stick to the bottom, but it's a lovely excuse to inhale the fabulous aroma and salivate over the results.

Garlic toast, another glass of wine and dinner was on. Best of all, clean up was a breeze...easy for me to say because Big Guy did it! It's a smart man that knows when his wife's at the end of her tether and a smarter one yet that uses initiative. 

One Pot All-in-one Spaghetti (from JBug’s Kitchen adapted from myrecipes.com)

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

A year ago -  Ravioli in Sherry Mushroom Alfredo

Two year's ago - Leg of Lamb Provencal

Three year's ago - Pork Medallions with Mushroom Madeira Sauce

Pasta with Roasted Eggplant, Ricotta and Italian Sausage

We came across some miniature eggplant at our local market the other day that were priced 10 for a dollar and we couldn't pass them up. Not only were they glowing like ameythst jewels, they're cute as a button too plus try and name one other thing can you get for a dime each in this day and age. Unbelievable huh?

I pictured using them in all kinds of different ways including but not limited to Moussaka which we haven't had on the menu for a while, or Ratatouille either for that matter but somehow after some pretty rich dishes on our holiday menu, it seemed like a good idea to have something a little more simple.  Pasta always comes to mind when I'm thinking "simple".

Inspired by recipes from epicurious, myrecipes.com and a favorite Biba cookbook too, we kinda' winged it and started by roasting our ten little mini eggplants in a hot oven while the "sauce" was put together including onion, garlic, multi colored heirloom cherry tomatoes, a roasted red pepper rescued from the freezer and some white wine. Two hot Italian sausage links and one Sicilian style link cooked in another pan while the pasta cooked in another pot, then we put the whole thing together - hey, I didn't say it was a one pot dinner, now did I?  Lucky for me it's my birthday week and Big Guy did the cleaning up!

Finished with dabs of ricotta cheese, chopped fresh basil, a dusting of parmesan and a drizzle of balsamic, the whole thing tasted like a garden fresh sunny summer day kinda' meal - the kind we all crave during this time of year - rich, velevety roasted eggplant in a light fresh tomato sauce with creamy ricotta and the bite of spicy sausage with summery peppery basil - uh yum!

Pasta with Roasted Eggplant, Ricotta and Italian Sausage (an original from JBug’s Kitchen inspired by epicurious.com, myrecipes.com and Biba)

10 miniature eggplant, cut in half

Olive oil

Salt and freshly ground black pepper

1 medium onion, finely chopped

4 cloves garlic, minced

1 roasted red pepper, chopped

1/2 pound assorted heirloom cherry tomatoes, cut in half

1/2 teaspoon dried Italian seasoning

2/3 cup white wine, divided

3 hot Italian sausage links (1 pound)

8 ounces pasta (I used penne) cooked per package direction

1/2 cup ricotta

2 tablespoons balsamic vinegar

1/4 cup chopped fresh basil

Parmesan cheese for garnish

Preheat oven to 450. Drizzle eggplant with olive oil and toss to coat well. Place onto a sheet pan with cut sides up and season well with salt and pepper. Roast for 20 minutes until golden brown in color and cooked through (may have to finish them under the broiler to get color on them – that’s what I did).

Remove from oven and set aside. Meanwhile, cook pasta.

Drizzle a sauté pan with olive oil and place over medium high heat. Add sausage links and cook until browned on both sides, then add 1/3 cup white wine, cover pan and cook slowly for 12 to 14 minutes until sausage is cooked through. Reserve pan juices, but remove sausage from pan and cut on the diagonal into slices.

In another sauté pan heat a drizzle of olive oil until shimmering, then add onion and cook until onion starts to soften. Add garlic and cook additional 30 seconds, then add roasted red pepper, cherry tomatoes, Italian seasoning and white wine. Cook, tossing occasionally until tomatoes give up their juices and start to soften. Stir in cooked pasta along with reserved juice from sausages and toss to coat well. Add spoonful’s of ricotta cheese and Italian sausage slices. Cover pot and cook until cheese has melted and mixture is hot. Toss with roasted eggplant, drizzle with balsamic and garnish with fresh basil. Pass the parmesan. Serves 4 to 6.

A year ago - Leftover Prime Rib Roast in a Beef Pot Pie with Sherry Gravy

Two year's ago - Savory Croissant Breakfast Bread Pudding

Skillet Lasagna

When Big Guy and yours truly were in Oregon last weekend on a house hunting mission, there was no question we had to see our friend Lorraine from Figs & Artichokes fame. Being a consummate foodie and "sista' from anotha' motha'" that she is, we love spending time with her and her family.

Being much more in the Christmas spirit than anyone here in JBug's Kitchen, she thoughtfully gifted us with the Oregonian Cookbook, Best Recipes from FoodDay by Katherine Miller. A fabulous book loaded with incredible things, I've read it twice cover to cover and can't wait to make every single dish in it.

The adventure began last night with this Skillet Lasagna. A very fast, incredibly flavorful combination of all the things that make traditional lasagna so delicious, this version includes sauteed Italian sausage, red peppers, lots of garlic and jarred marinara sauce. Lasagna noodles are broken into the mixture and simmered for a mere 20 minutes until they're perfectly cooked then topped with lots of cheese and dabs of ricotta.  

Naturally I made a few subtle changes by using hot Italian sausage, more garlic, finely chopped onion and dried Italian seasoning in place of fresh basil because it is the middle of winter after all and who on earth wants to spend the fortune they're currently asking for the fresh stuff. 

The verdict?  Delicious, soul satisfying flavor with oeey gooey cheesy goodness that tastes just like traditional lasagna but without all the fuss and bother. You absolutely HAVE to make this one never mind the next time you're at the grocery store, promise me you'll thumb your nose when you go by the aisle that holds the packaged ground beef "helper" kinda' boxes many of us have seen advertised but of course never admit to using ourselves. Rest assured after you've tried this recipe, you won't be buying it ever again. From my lips to your ear...well, uh, you know what I mean!

Skillet Lasagna (from JBug’s Kitchen adapted from The Oregonian Cookbook)

1 pound Italian sausage (I used hot)

1 red bell pepper, finely chopped

1/2 medium onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian seasoning

Salt & coarse ground black pepper

8 curly edged lasagna noodles broken into 2 inch pieces (do not use no boil noodles)

1 – 24 ounce jar Marinara sauce (I used Bertolli)

2 cups water

1/2 cup shredded mozzarella cheese, divided

1/4 cup freshly grated parmesan cheese

3/4 cup ricotta cheese

In a deep 12 inch skillet with a cover, sauté Italian sausage until no longer pink, crumbling sausage with a fork as it cooks. Add red pepper, onion and garlic and cook until vegetables are softened – about 5 minutes. Stir in red pepper flakes, Italian seasoning, and a half teaspoon of salt and coarse ground black pepper. Add lasagna noodles, marinara sauce and water. Bring to a boil over high heat, then lower heat to a hard simmer. Cover pot and cook for 20 minutes, stirring occasionally to prevent sticking. If mixture becomes too dry add a little more water. When noodles are cooked, sprinkle half the mozzarella on top. Dot with spoonful’s of ricotta and finish with the rest of the mozzarella and the parmesan cheese. Remove pan from heat, cover and allow to sit for 5 minutes so cheese melts. Serves 6. 

A year ago -  Salmon with Crispy Horseradish Crust

Two year's ago -  Honey Baked Chicken Drumsticks

Great Grub for a Cold Winter Night

It's been cooler here in the far southwest the past several evenings and it's a perfect excuse to enjoy some old fashioned hearty comfort food. 

For example Monday night I whipped up a caldron of Cabbage Roll Soup just like the one we had back in August when we were really craving some cold weather. Months of triple digit temperatures can do that for ya', kinda' like months of minus temperatures, snow, rain and cold can make you crave sea, sun and sand. Funny isn't it?

Anyway to get back to the point as you can see this pot of warm kitchen love is filled with meatballs constructed from ground beef, rice, and onion cooked up in a cabbage laden beefed up tomato broth studded with sweet golden raisins and spiced with red pepper flakes. It is absolutely awesome and worth a spot on your regular good grub rotation.

Last night's comfort quotient took the shape of a large casserole of ooey gooey cheesey old fashioned Mac and Cheese. A recipe from a very old and treasured Purity Cookbook, this particular version's been made so many times the page is practically illegible but thankfully I have the darn thing memorized.  

 

I apologize for the quality of the photograph. Obviously the photographer needs to readjust her camera.

Simply cooked elbow macaroni folded into a simple white sauce loaded with cheese (I used 3 different kinds) and seasoned with Dijon mustard, I topped the casserole with buttered panko crumbs and let it rip in the oven for a good hour resulting in an absolute vision of loveliness - at least for a couple of very hungry, tired and rather stressed out individuals. 

Incidentally, there's several recipes for macaroni and cheese on this site, some more involved than others and all of them fabulous in their own right but without a doubt this simple version is every bit as good as any so called "gourmet" versions. Take it from the most frugal of frugalists, it's a great way to use up the drips, drabs and mini chunks of cheese hiding in the snack drawer of your refrigerator.  

                Special M/C                                        With Gnocchi  

  

              Bacon N Blue                                               Buffalo

   

Old Fashioned Macaroni and Cheese (from JBug’s Kitchen adapted from Purity Cookbook)

1-1/2 cups elbow macaroni, cooked per package directions

1/4 cup unsalted butter

1/4 cup finely chopped onion

1/4 cup plus 1 tablespoon all purpose flour

2-3/4 cups whole milk

1/2 teaspoon salt

1 tablespoon Dijon mustard

8 – 9 ounces assorted cheese (I used white cheddar, Swiss & Velveeta)

2/3 cup panko crumbs

2 tablespoons melted butter

1/4 teaspoon each coarse salt, pepper and garlic powder

Preheat oven to 350. Melt butter in a medium sized saucepan over medium heat. Add onion and cook, stirring occasionally until onion is softened. Whisk in flour and cook, stirring constantly for a few minutes, then slowly whisk in milk. Cook, whisking constantly until mixture is thickened. Stir in salt, Dijon mustard and grated cheese (I left the Velveeta in half inch cubes). Cook until cheese has melted. Stir in cooked macaroni and transfer mixture to a buttered casserole dish. Mix panko crumbs with melted butter and seasonings. Sprinkle crumbs on top of casserole dish. Bake for 45 minutes to 1 hour, or until top is browned and filling is bubbling. Serves 6.

A year ago -   Blackberry Mustard Glazed Ham

Two year's ago -  Greek Burger with Cucumber Sauce

Grilled Lemon Chicken Pasta

Last night's dinner was inspired by two recipes, one for lemon chicken from Taste of the Territory a Service League cookbook from Bartlesville, Oklahoma, and the second for lemon pasta from The Best of the Best, Best of Bridge Series Cookbooks. Hey, with two great sources like that failure's not likely to be an option.

Our Meyer's lemons (at least that's what they started out to be but they've morphed into a cross between Meyer's and Eureka's) are coming on strong right now and a ton of them are ready for picking which means any recipe with lemon in it is fair game. I made good use of 4 of them in this tasty lemon loaded dish.

The chicken's marinated in a mixture of vinegar, Dijon, black pepper, sliced whole lemons and olive oil for a minimum 6 hours before it hits the grill, resulting in tender moist morsels of lemon flavored bird. I had half a mind to grill the lemon slices too, but was afraid to because of the fear of contamination so I discarded the zip bag of marinade instead. 

As for the pasta, you could use almost anything; in fact, the recipe calls for fettucine, but I used Barilla's Campanelle because of their unique trumpet like shape (Big Guy picked 'em out). Anyway, the boiled pasta's combined with sauteed onion and garlic, then tossed in the zest and juice of a whole lemon, followed by half and half and grated Parmesan. The key to this one is to make sure the pasta's absorbed the lemon juice before the cream hits the pot otherwise you'll end up with a curdled mess. As you'll notice I didn't do that, so in order to disguise the curdled look I threw in a handful of fresh mozzarella. Oh I forgot to mention I added a little dried tarragon along with some fresh from our herb garden too, but it's been planted quite recently and I didn't want to steal too much of it. 

Once I got over lamenting the fact that I'd curdled the darned sauce, I realized we really liked this dish. Of course by then Big Guy was giving me the "look" because he was well into his bowl of lemony goodness and steering towards his salad - all without uttering one word. I guess sometimes it's a good sign when the dinner conversation's a trifle limited, huh?

Incidentally, if snow, rain, wind and/or some other excuse like maybe flying insects or a shortage of propane are keeping you from your grill, you can certainly cook the chicken in a saute pan or shove it under the broiler. Just sayin'. 

Grilled Lemon Chicken Pasta (from JBug’s Kitchen, inspired by Taste of the Territory, Flair and Flavor of Oklahoma and Best of the Best, Best of Bridge Series Cookbooks)

Chicken:

1.25 pounds chicken tenders

2 tablespoons white or tarragon vinegar

1/2 teaspoon coarse ground black pepper

2 whole lemons, sliced (seeds removed)

3 tablespoons olive oil

1 tablespoon Dijon mustard

Combine ingredients in a zip bag, seal and massage to distribute ingredients evenly in chicken. Place into a container to catch drips, if any, and refrigerate for 6 hours (or longer if you can). To cook, remove chicken from zip bag and discard marinade. Heat grill to medium hot, and cook chicken approximately 7 to 9 minutes, turning often. Remove from grill when cooked through and allow to rest to distribute juices. Slice each tender into thirds. Set aside (keep warm or reheat in microwave when needed).

Pasta:

8 ounces pasta of your choice

1/4 cup unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon dried tarragon

Salt and coarse ground black pepper

1 lemon, juice and grated rind

1 cup half and half or heavy cream

1/4 cup pine nuts

1/2 cup freshly grated parmesan cheese

1/2 cup fresh mozzarella (optional)

1 lemon, cut into wedges (seeds removed)

Fresh tarragon for garnish

Cook pasta per package directions. Drain well. Meanwhile in a large sauté pan heat butter and olive oil until butter has melted. Add onion and garlic and cook, stirring constantly, until onion is softened. Stir in tarragon and season with salt and pepper. Add cooked pasta and lemon zest and juice. Toss pasta until lemon juice is absorbed, then add cream. Toss pasta to coat well and allow to absorb cream. Add pine nuts, parmesan cheese and mozzarella if using. Toss in warmed chicken pieces. Garnish with additional grated parmesan, lemon wedges and fresh tarragon. Serves 4.  

A year ago - Turkey and Stuffing Hand Pies

Two year's ago - Pumpkin Charlotte with Bourbon

Seafood Lasagna

I'm about to get right to the point here so this is going to be short and sweet. We can thank Family Circle for this one and believe you me, it's a real keeper.

I make absolutely no excuses for using a ready made alfredo sauce (I used Bertolli) and as luck would have it, I even cut some calories along the way by reducing the cream cheese in the recipe by one half. It made no sense to have a quarter pound of imitation crab left over either, so I threw in a whole pound and only used 1 egg in the filling, leaving out the one that was supposed to go into the alfredo sauce. I cut the veggies in half though but added a few slices of fresh mozzarella during the last 5 minutes of cooking time too, just because I had it and I love the way it melted on top and bathed the dish in creamy glory.

The result was a fabulously flavored lasagna that truly does take between 15 and 20 minutes to get into the oven thanks to the use of "no boil" lasagna noodles.  It's a great way to get some veggies into your diet, never mind budget conscious because crab with a "K" aka imitation stuff aka pollock made to look like crab tastes great and hardly made a dent in the old pocket book; however, saying all of that, I'll make it again using shrimp, scallops and real crab someday when my ship comes in and I'm sure it'll be good but I'm not positive it'll be any better. 

I might even substitute leftover turkey for the seafood and maybe some spinach or kale for the broccoli and spice it all up with a little thyme and rosemary instead of the old bay seasoning and create a whole new and wonderful dish ...(is that sentence long enough, ya think? Can you tell my mind's going 500 mph?) 

Before I go, I have to warn you though. There's absolutely no way one could get 12 servings out of a dish of the stuff but I suppose because it's not as rich or calorie laden as the original, it doesn't matter overly much in the long run anyway...at least that's my story and I'm stickin' to it.  

And with that...I gotta' run. Happy Thanksgiving everyone. I'm sure most of you will be doing what I'll be doing most of today and that is preparing for some darn good eats tomorrow! Have fun, stay sane and be safe!

Seafood Lasagna (from JBug’s Kitchen, adapted from Family Circle via familycircle.com)

1 – 8 ounce package reduced fat cream cheese, softened

3 green onions, finely chopped

2 tablespoons milk

2 teaspoons Old Bay seasoning

1 cup chopped assorted sweet peppers, divided

10 ounces frozen broccoli, defrosted, squeezed dry and chopped (divided)

1 pound imitation crabmeat, shredded

1 egg

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1 – 1 pound jar alfredo pasta sauce (I used Bertolli)

12 no boil lasagna noodles

1/4 cup shredded parmesan cheese

4 slices fresh mozzarella

Preheat oven to 350. Coat a 13 x 9 inch casserole dish with cooking spray and set aside.

In a large bowl whip cream cheese until light and soft. Stir in green onions, milk, Old Bay seasoning, 3/4 cup of peppers, 2/3 of broccoli, crabmeat, egg, salt and pepper. Mix well to combine.Place one quarter of alfredo sauce onto bottom of casserole dish and top with 3 noodles. Add one third of seafood filling mixture and drizzle with another fourth of alfredo sauce. Add another layer of noodles and repeat process, ending with noodles and alfredo sauce. Top with remaining peppers and broccoli and sprinkle with parmesan cheese. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes then top casserole with mozzarella slices. Return to oven for another 5 minutes to melt cheese. Let stand 10 minutes before cutting. Serves 6 to 8. 

A year ago - Apple, Swiss and Squash Soup

Two year's ago - Baked Four Cheese Spaghetti

Beef and Carrot Ragu

Don't fall over backward but I actually cooked this sauce in the crockpot yesterday. What with worrying about having to leave the house for showings at a moment's notice and at the same time trying to get some pre-Thanksgiving grunt work done, it seemed like a good idea to make something in the appliance I have so little use of (for).

I made a couple of not so subtle changes to the recipe adapted from Better Homes and Gardens, the first being I browned the meat really well before adding it to the crockpot. In fact, rather than make a mess of the kitchen I'd just finished cleaning, I took the meat outside to Big Guy's bailiwick and gave the beef a good sear on the little red gas grill. A whole bulb of peeled garlic hit the pot followed by a pound of chopped fresh roma tomatoes, 8 ounces of chopped carrots and a glug of red wine along with a can of tomato paste. I added a chopped onion and spiced up the mixture with some dried Italian herbs and a good dash of red pepper flakes - too good a dash because the ragu ended up being so darned spicy, I had to add heavy cream at the end. 

So what's the verdict? I daresay I'm not the one to ask because as you know, I'm more than a little biased against slow cookers to begin with but let me admit it was convenient. I'm just sorry I didn't use the Dutch oven and pull double duty by cooking the ragu in the oven at the same time I browned off all the goodies for the turkey stock I also whipped up yesterday.

Oh, and should you want to know another truth, head on over to Fig's and Artichokes and take a gander at the ragu Lorraine posted yesterday. I'm absolutely positive I'd have been much happier with a bowl of her glorious flavor filled ragu instead of this one. Just sayin'.  

Beef and Carrot Ragu from JBug’s Kitchen adapted from Better Homes (bhg.com)

2 pounds boneless beef short ribs

Salt and ground black pepper

1 bulb garlic, peeled and cloves smashed

1 medium onion, chopped

8 ounces peeled carrots, chopped

1 pound Roma tomatoes, chopped

1 6 ounce can tomato paste

1/2 cup red wine

1 tablespoon dried Italian herbs

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes (more or less to taste)

1/2 cup water or beef stock (if needed)

1/2 cup heavy cream, optional

Season beef well with salt and pepper and brown in a hot non-stick pan. Cut into cubes and place into slow cooker. Add smashed garlic cloves, onion, carrots and tomatoes. Mix together tomato paste, red wine, Italian herbs, oregano and red pepper flakes. Pour over meat and vegetables, cover and cook on low for 6 to 8 hours. Stir well before serving, adding additional water as necessary to create a sauce. Stir in heavy cream. Serve over pasta.  Makes 4 servings.

 

A year ago - Cajun Poached Shrimp Linguini

Two year's ago - Curly Corn Dogs

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Smoked Salmon Pasta

Without question I have to be the luckiest lady in the whole wide world. I have a husband that not only likes to eat, he loves to cook too including but not limited to barbecuing darn near anything you can think of. He's also a master when it comes to the smoker ...jerky, turkey, bacon or fish - whatever he touches turns to gold. I swear!

We picked up a side of gorgeous sockeye salmon a few weeks ago because I had a yen for the stuff and he cured then smoked it for a few hours in the Big Chief we have in our back yard. I can't tell you any more than that mostly because I didn't ask. I was too anxious for the results and now you can see why. It's a work of art, isn't it?

We enjoyed some of it fresh off the smoker along with crackers and cheese and put the rest in the freezer for other things... like last night's bowl of pasta.

A creamy sauce made of sauteed onion, garlic, a touch of vermouth, a lemon off our tree and freshly chopped parsley accompanied by a pound of fresh asparagus and chunk of that incredible smoked salmon made for what is without doubt our best meal of the week during a week of some plum good eatin' I might add. 

Next time you're in the mood for smoked salmon remember there's a lot more you can do it with than simply sliced onto a bagel slathered in cream cheese. Make a little go a long way by adding it to a bowl of pasta.  

Creamy Pasta with Smoked Salmon and Asparagus (from JBug’s Kitchen inspired by Sable & Rosenfeld, Elegant Entertaining)

8 ounces pasta, cooked per package directions

2 tablespoons butter

1 tablespoon olive oil

1/2 cup onions, finely chopped

3 cloves garlic, finely chopped

1 pound asparagus, cut into 2 inch pieces

Salt and coarse ground black pepper to taste

1/2 cup dry vermouth

1 cup heavy cream

Juice and zest of 1 lemon

1/4 cup chopped fresh parsley

5 ounces smoked salmon, broken into pieces

Cook pasta according to package directions. Drain. Meanwhile in a sauté pan melt butter and olive oil. Add onions and garlic and cook until softened – about 5 minutes. Add asparagus, season with salt and pepper then add vermouth. Cook stirring for 2 to 3 minutes until asparagus is bright green color and vermouth has reduced by half. Add cream and bring to a boil. Reduce heat and boil mixture for 2 minutes until cream is slightly reduced. Stir in cooked pasta and toss to allow pasta to absorb sauce. Add lemon juice and zest and parsley. Toss then add smoked salmon. Season to taste with salt and pepper. Makes 3 to 4 servings. 

A year ago - Peachy Ham Steak

Two year's ago - Bacon and Tomato Risotto

Pasta with Red Clam Sauce

Pasta's the perfect solution for a quick week night dinner and this version from Family Circle's no exception. It couldn't be easier as it makes use of jarred marinara sauce but what makes it unique is the addition of hot pickled cherry peppers. 

Relieved of stems and seeds and thinly sliced, they add a nice little jolt to the tastebuds. Of course I made a few changes - I cut the recipe in half because there's just the two of us afterall, and added a can of Italian seasoned diced tomatoes before the marinara and peppers. We like a little more sauce on our pasta than the average.

As for the clams, while the recipe calls for the canned variety, I used a package of Oregon Gaper clams from our collection in the freezer chopped into small pieces. They simmered for a few minutes in the sauce and were nicely cooked and tender as can be by the time the pasta joined the party.

Would I make it again? Maybe. It's OK but nothing hugely spectacular. Just remember, it's only as good as the marinara sauce you purchase, so make sure to get a good one and if you want to make a scratch red sauce, the one below on the right is pretty darn special. Just sayin'. 

Other clammy pasta dishes on this site:

      Clams Casino Pasta    With Bacon & Clams   Red Sauce from scratch

     
 

Quick Pasta with Red Clam Sauce (from JBug’s Kitchen adapted from familycircle.com)

4 cloves garlic, sliced

2 tablespoons olive oil

1 – 14 ounce can Italian seasoned diced tomatoes, with juice

1 – 18 ounce jar prepared Marinara Sauce (I used Trader Joe’s)

5 hot cherry peppers, seeded and sliced

1 cup chopped frozen clams

1/4 cup chopped parsley

8 ounces pasta cooked per package directions

Heat oil in a large sauté pan until shimmering. Add garlic and cook, stirring constantly for 1 minute. Do not allow to burn. Add canned tomatoes and cook for 3 minutes or until liquid has slightly reduced. Stir in marinara sauce and cherry peppers. Simmer uncovered for 5 minutes. Add chopped clams and simmer for 1 minute, then remove pan from heat. Cover and let sit for 5 minutes. Stir in chopped parsley and cooked pasta. Warm briefly to allow pasta to absorb sauce. Serve with cracked black pepper and/or red pepper flakes. Makes 4 servings.

A year ago - Corn Cakes with Avocado Tomato Salsa

 

Meatball Pie

You know how some meals are kinda' "prissy" 3 or 4 course sit down, take a break in between each course for more wine kinda' events? Well this isn't one of them.

Big Guy insisted it's a "real man's meal" in that it's a slap it on the plate and get 'er done kinda' deal. It rather fits the "man's meal description" because it's a pain in the butt to put together but don't tell him I said that OK?

From our friends at Better Homes and Gardens it is a take on the spaghetti pie we all know and love but with a few additions...and meatballs of course. I used the leftovers I'd frozen when I whipped up the meatball stroganoff (just the meatballs sans the sauce of course) along with ricotta cheese, TJ's Italian cheese blend instead of  plain mozzarella, Prego Tomato Basil sauce and of course I had to ramp up the spices somewhat with the addition of  red pepper flakes, Italian seasoning, garlic powder, salt and coarse ground black pepper to the ricotta layer that's next to the spaghetti/cheese crust.

It's really OK and it certainly looks impressive although unfortunately you can't see all the layers in the picture. Big Guy liked it a lot but I found the caramelized onions just didn't suit the dish, so next time I'll replace 'em with roasted red peppers and maybe some sauteed mushrooms ramped up with a touch of dry marsala or some chianti. Of course I'll also spend the time making my own marinara sauce and maybe throw in a bit of Italian sausage or pepperoni along with the meatballs. After all, what's wrong with a little excess flavor.

Oh the other thing - they made a big deal out of lining the springform pan with parchment or aluminum foil (I used foil) and it wasn't really necessary. It just made cutting the darn thing a challenge and if you've a good solid springform pan and spray it well with cooking spray you really don't need to bother.  Slip a knife or large lifter between the pan bottom and the pasta crust and slide it onto a serving platter. It'll be a darn site easier than having to deal with the foil.  

Hit the link and head to BHG.com for the original recipe. I'll give you my version after I make it again to perfect it. You know who wants it on the menu again PDQ. 

A year ago - Butternut Squash Risotto with Pancetta

Two year's ago - Blueberry Roly Poly Pudding

Soba Noodles and Katsu

We love Asian flavors around here. Actually, there aren't many things we don't like which makes life much easier. Big Guy did the cooking last night and the truth is, he's much more adventurous than I am. The last thing he said to me this morning was that he couldn't wait to read today's blog post to see what I had to say about it. So here you go, smarty pants. 

He started by cooking up a big bowl of Soba - Japanese noodles made from buckwheat that are virtually gluten free (check the packaging to be sure though, OK). Cooked quickly and dressed in a ginger/garlic/soy vinaigrette, they can be served on their own or mixed with an assortment of colorful vegetables for a super salad. They're amazing!

Katsu or "tonkatsu" as it's formally known, is usually made from pork cutlet that's pounded thin, lightly seasoned, dipped in an egg wash then coated in panko crumbs and fried. It's crisp golden brown on the outside and moist and tender inside. In other words, it is truly the bomb like this version we had a couple of year's ago.

Trouble is with Big Guy cooking you never really know what you're going to get and when left to his own devices, he's determined to make his wife into a wild meat eater. Point in fact, the katsu you're looking at below is made from javalina, aka peccary, aka skunk pig - a nasty looking, fanged scarey little creature that inhabits our current desert homeland (photo from http://www.texasbeyondhistory.net).

Big Guy and his hunting partner John go looking for them every February and depending on the year, one or the other will manage to bag one. Now personally I have a problem eating wild meat but Big Guy just laughs at me.

I mean I'm far from a vegetarian and I'll eat any meat that someone makes their living raising... afterall I grew up on a farm; however, the wild stuff ...not so much. I picture Bambi and it doesn't matter what kind of meat it is, I still can't get by the vision of a sweet little thing with huge eyes, long eyelashes and a gentle disposition. 

Last night Big Guy gave me the peccary's tenderloin, all cooked up crispy and golden with tender loving care. How could I say NO to that! 

Incidentally, javalina is slightly darker in color than pork has a longer grain in the meat and kinda' tastes like veal. Will I eat it again? Maybe ...but only after Big Guy consumes a bushel of green peas, a quart and a half of green beans and a stockpot of garbanzo's. 

Soba Noodle Salad:

Dressing:

Combine ingredients below in a screw top jar and shake until well mixed.

1/3 cup olive oil

2 tablespoons rice wine vinegar

3 tablespoons soy sauce

1-1/2 tablespoons sesame oil

1 tablespoon honey

3 cloves garlic, minced

2 tablespoons fresh ginger, minced

1/2 teaspoon salt

1/2 teaspoon Asian chili sauce (sambel olek) optional

---

4 ounces Soba noodles, cooked per package directions and drained

Toss noodles with dressing and serve either warm or chilled.

A year ago - The Ultimate Patty Melt

Two year's ago - Food Processor French Bread 

Rigatoni with Sausage and Mushrooms

Last night's dinner requirements were for quick and simple and there's not much that can quite fill the bill like a good bowl of pasta. I mean really - by the time the water boils, the sauce is prepped and 11 minutes later the pasta's done and so is dinner.

Adapted from Sable and Rosenfeld's Elegant Entertaining, this bowl of yum is simply sauced with crumbled Italian sausage, parsley, a touch of garlic and fresh mushrooms. The finishing spark comes from lemon zest added at the very end along with a touch of cream (I used half and half) and a dusting of parmesan cheese.  Of course some of the reserved pasta water helps create more moisture in the dish which makes it even more delicious.

By the way, do what I say and not what I did. Add the mushrooms to the sauce after your pasta is already cooked and drained because if they sit for any length of time, their color will darken. It doesn't change the flavor but the pasta just doesn't look as pretty. 

Anyway, next time you're pressed for time, give this one a try. I don't think you'll be disappointed. 

Now off I go - I'm so far behind I think I'm ahead. I've spent the past couple of days alternately ripping and swearing while sewing a bedskirt for our room; consequently, time spent doing anything else has been limited. You can all rest assured there's not much chance this blog will branch out into crafts or needlework because it's apparent I lack the patience never mind the ability to see. I know for a fact I'd have completed the job in half the time had I been able to find my cheaters. Why, I ask you, are they always in the room you're not?

Rigatoni with Italian Sausage and Mushrooms (from JBug’s Kitchen adapted from Sable & Rosenfeld’s Elegant Entertaining)

8 ounces rigatoni, cooked per package directions

2 tablespoons olive oil

3 cloves garlic, minced

1/2 medium onion, chopped

3/4 pound Italian sausage (either sweet or hot)

2 cups sliced mushrooms

1/2 cup cream (half and half is fine)

1/2 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

Zest of 1 lemon

Coarse ground black pepper and salt to taste

Reserved pasta cooking water as needed

Heat olive oil in medium sauté pan and add onion and garlic. Cook, stirring often, until onion is softened. Add Italian sausage and cook crumbling until no longer pink. Add sliced mushrooms, cooking for an additional 3 or 4 minutes. Add cream and bring to a simmer. Add cooked and drained rigatoni to the pan along with parmesan cheese and chopped parsley. Cook, tossing pasta until coated with sauce. Add reserved pasta cooking water as needed if pasta looks dry. Toss pasta with lemon zest and season with salt and freshly ground black pepper. Serve with additional parmesan cheese. Makes 4 servings. 

A year ago - Autumn Pork Stew with Cider

Two year's ago -  Apple and Stilton Salad with Shallot Vinaigrette

Baked Gnocchi with Italian Sausage and Bechamel

Some things honestly don't need descriptions. Sometimes they don't even need recipes. Since a picture's worth a thousand words, how 'bout I just give you one and quit the gabbing.

It's been a heck of a couple of weeks around here and any reason's a good one to have a rich and comforting dinner. Right?  This bunch of glorious goo is a take on the baked pasta we've had on this site before but to tell you the truth, I winged it this time, kinda' like the time before. I just put my apron on along with my thinking cap and went to work. 

Sauteed onion and garlic, a pound of spicy hot Italian sausage, a handful of dried Italian herbs, and a jar of marinara made up the red gravy. The microwave made short work of the bechamel - hey it's easier to wash a 2 cup measure than a pot, wouldn't you say and no, I can't put either in the dishwasher because our pretty stainless lined Maytag purchased in April, 2011 went south...did the swan dive....deep six...finis...kaput...done... but I'll whine about that later.

Combined with gently cooked potato gnocchi fresh from Trader Joe's shelves, some marinated mozzarella balls and a dusting of parmesan cheese, the casserole hit the oven just before Big Guy drove into the garage. Twenty minutes later dinner was served to an extremely appreciative audience of two with dibs on the leftovers for lunch today. So there you have it!

Incidentally, as you see from the link and the photo, this combination of meat sauce and bechamel will work with darn near any pasta, although rigatoni works best because the big tubes hold a lot of the sauces.

You could try the same method using steamed or pre-roasted cauliflower, instead of the pasta or in addition to it. How about grilled grilled eggplant or roasted peppers or summer squash or ... geez we're on a roll here now aren't we?

It's simple, hearty and incredibly delicious good grub.

A year ago - Sun Dried Tomato Pesto on Halibut

Two year's ago -  Fettucini Alfredo with Crab

Clams Casino Pasta

Italians are nothing short of genius(es) when it comes to the kitchen. They're well known for making something out of nothing and morphing it into a huge bowl of incredible tasting pasta. One of my favorites is a simple pasta, flavored with garlic and olive oil, lots of anchovies, crunchy bread crumbs and a snowfall of pecorino romano cheese. I figured I'd just steal a little inspiration from it to create last night's dinner.

Now you all know we love clams around here partly due to the fact Big Guy harvests a ton of 'em every year during our month on the Oregon coast. We bring the meat back to the desert all cleaned up and pretty in a cooler full of dry ice so we can enjoy and revisit our beloved Pacific Northwest whenever the spirit moves us. 

We also love a good feed of Clam's Casino and while we've had it before in its original state, as a casserole and even on a pizza, last night was the first go round at including all the ingredients in a bowl of pasta. I'm not quite sure why we didn't try it before. 

Original Clams Casino

 

Clams Casino Casserole

 

Clams Casino Pizza

Onions, shallots, lots of garlic, chopped multi colored sweet bell peppers and bacon, joined together with the all important clams to make the dish. Dressed with fresh parsley and crunchy garlic flavored bread crumbs, I'd say it was mostly successful although next time I'll add even more garlic and maybe a few anchovies too for more of a kick.

To be honest, if I had to choose a favorite among the 4 of them, I'd say the pizza is the best, hands down! Just sayin'. 

Clams Casino Pasta (an original from JBug’s Kitchen Antics inspired by Biba, Giada, Nick and a host of other great Italian chefs)

2 tablespoons olive oil

3 cloves garlic, 2 whole and 1 minced

2 slices fresh bread, processed into crumbs (I used Texas toast)

4 ounces bacon, chopped

1/2 medium onion, finely chopped

2 shallots, finely chopped

1/2 cup finely chopped mixed mini sweet peppers

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

1/2 cup dry white wine or vermouth

1 package Swanson’s Seafood Flavor Boost

1 cup chopped clams

12 ounces spaghetti, cooked per package directions

Hot water

1/4 cup chopped fresh parsley

Coarse ground black pepper

Grated Pecorino Romano cheese

Place oil and 2 whole garlic cloves into a large sauté pan and heat over low heat, stirring constantly until garlic starts to turn golden in color. Remove garlic from pan and discard. Add bread crumbs and sauté stirring often until crumbs are crisp and golden brown. Remove to a paper towel and set aside to drain.

Return pan to medium heat and add bacon. Cook until bacon is crisp. Remove from pan and set aside. Add onion, shallots, minced garlic, chopped sweet peppers, Italian seasoning and red pepper flakes to pan and cook until onion is softened (about 4 to 5 minutes). Add white wine and flavor boost to pan, along with clams. Bring mixture to a simmer then toss in cooked spaghetti and enough hot water to form a sauce. Add parsley, season with black pepper and move ingredients to a serving platter or bowl. Top with crispy bacon, bread crumbs and lots of freshly grated Romano cheese. Makes 4 servings. 

A year ago - Portobello Mushrooms with Italian Stuffing

Two year's ago -  Moroccan Serpent Pie

 

Southwestern Pasta Salad

Sometimes I surprise myself with my ingenuity. Take last night for instance. I was going to make Thai shrimp curry until I realized the red curry paste I thought I had in the refrigerator wasn't there and on top of that I really wasn't in the mood for shrimp anyway.  

With some chile lime chicken patties in the freezer from Trader Joe's to try, I figured we'd have chicken burgers instead but what to have as a "with" was the next issue. Pasta salad always goes over well in this household as evidenced by the number of different salads we have on this site, so a raid of the pantry resulted in this little beauty.

Creamy, crunchy, and subtly spiced, I simply combined red onion, thiny sliced multi colored mini sweet peppers, pearl tomatoes and corn and added it to cooked Radiatore. Dressed with a mixture of prepared salasa, mayo and our new favorite dried Chipotle chili powder along with some fresh chopped cilantro, it hit the fridge to mellow and chill out while the burgers hit the little red grill and Bob's your Uncle. Dinner's on!

See what you can do in a pinch? I was a might proud of myself too, but you probably already knew that didn't you.

Incidentally, if you're anywhere near a Trader Joe's, you've GOT to give the chicken burgers a try. Loaded with flecks of green chile and lime zest, they're a real hit on the barby. We loved 'em on a toasted soft roll slathered in mayo and dressed up with spicy relish, iceberg lettuce and sliced tomato. For the record this review of a Trader Joe's product is unsolicited on their part and we were not compensated in any way, other than the warm welcome and laughs we enjoy every Saturday morning when we shop there.

Southwestern Pasta Salad (an original from JBug’s Kitchen Antics)

4 ounces small pasta (I used Radiatore)

1-1/2 cups frozen corn

2/3 cup chopped red onion

1-1/2 cups pearl or cherry tomatoes

1 cup thinly sliced multi-colored peppers

1/4 cup prepared salsa

1/2 cup mayonnaise

1/2 teaspoon chipotle chile powder

1/4 cup chopped fresh cilantro

Fresh lime juice to taste

Salt and course ground black pepper

Cook pasta according to package directions, throwing in the frozen corn during the last minute of cooking. Drain well and rinse with cold water. Move to a bowl along with red onion, tomatoes and peppers. Toss to combine. In a small bowl whisk together salasa, mayonnaise, chile powder, lime juice, salt and pepper. Pour over pasta mixture and toss to coat. Add chopped cilantro and toss again. Makes 4 to 6 servings.

A year ago -  Lemon Meringue Ice Cream Pie

Two year's ago - Mango Chutney

Spicy Peanut Noodles with Ground Pork and Veggies

This bowl of noodle bliss is inspired by a recipe at Fine Cooking but we made it finer with several additions. As you know, JBug's Kitchen isn't into the ordinary very often.  Quite frankly, we both felt this effort was more along the lines of extraordinary and a perfect week night meal that takes mere minutes to put together.

As you can see, instead of using pad thai rice noodles I used Annie Chung's chow mein noodles, cooking them to a slight al dente texture. As an aside, watch out for these little beauties when they're on the stove because sure as shootin' they'll boil over as soon as you turn your back. Uh huh mine did! If you'd rather, just substitute spaghetti. It'll taste about the same but the texture will be slightly different. 

Fine Cooking's recipe called for only salt in the pork so I added minced fresh ginger and lots of garlic to the mix, as well as honey and a touch of sriracha to the crunchy peanut sauce. Our veggies included grated carrots and zucchini strips, as well as sliced mini peppers for their assorted colors and crisp flavor and fresh basil to go with the mint because we really love the combination.  Of course one can't forget the monster jalapeno in the mix - oh and lots of fresh lime too. 

This one's a keeper - I mean, an honest to goodness make it again and to heck with the moderation plan kinda' keeper. Just so you know, I cut back on the amount of noodles to save a few calories, but no matter how you cut it, this one will never be totally calorically responsible. Just sayin'. 

Spicy Peanut Noodles with Ground Pork and Veggies (from JBug’s Kitchen inspired by Fine Cooking)

8 ounces Annie Chun chow mein noodles

1 tablespoon vegetable oil

1/4 cup minced fresh ginger

4 cloves garlic, finely chopped

3/4 pound ground pork

1/2 teaspoon salt

1/2 cup crunchy peanut butter

1/3 cup hot water

1/4 cup rice wine vinegar

1 tablespoon sesame oil

1 tablespoon honey

1-1/2 tablespoons fish sauce

1/2 teaspoon Sriracha or more to taste

1 cup sliced assorted sweet mini peppers

1 cup julienned zucchini

1 cup grated carrots

1 large jalapeno, stemmed and finely chopped

2/3 cup coarsely chopped fresh mint

1/2 cup chopped fresh basil

Fresh lime wedges

Cook noodles according to package directions and rinse well under cold water. Drain and set aside.

Heat oil in a sauté pan over medium heat and add ginger and garlic. Cook for 1 minute stirring constantly, and then add ground pork and salt. Sauté crumbling meat with a fork until cooked through and no longer pink.

Whisk together peanut butter, water, vinegar, sesame oil, honey, fish sauce and sriracha. Mix sauce into cooked noodles along with ground pork, reserving some of the pork to use as a garnish. Arrange noodles in a serving bowl, surrounded by vegetables. Garnish with mint, basil, jalapeno and reserved ground pork. Pass the lime wedges. Serve warm or at room temperature. 

A year ago - It's A Boy!

Two year's ago - Big Bacon Blue Burgers 

Three year's ago - Easy Beef and Bean Enchiladas

Pasta Salad with Grilled Sausage and Peppers

I'll admit saying a pasta salad is light is a bit of an oxymoron but this one truly is lighter than most. The idea came from our friends at Family Circle, a trustworthy source that's been in publication since way back in 1932. Imagine the changes they've seen in North American kitchens during that period of time?

Hit the link to see the official version of the recipe although as you'll see, I changed it somewhat to account for our love of stronger flavored food. Hey, isn't that what creative cooking's all about?

Made from grilled vegetables including red and green bell peppers and sweet onion, I added some mini yellow and orange sweet bell peppers too for more color - not that it needs it, just that I had 'em. I also switched out their recommended mild pork sausage links to include hot Italian sausage links that have an unbelievable flavor when cooked on a grill. Incidentally, I used the indirect method for that otherwise we'd have needed a fire extinguisher (not saying we almost didn't, so be careful, OK?)

I mixed in some sun dried tomatoes for their slightly sweet flavor, freshly grated parmesan cheese for more of an Italian twist and red pepper flakes for a touch of heat, and added the fresh basil directly to the salad instead of putting it in the dressing. Oh, I cut back on the amount of pasta too (radiatorre instead of fiori) so the salad had just a few less carbs than it would have otherwise.

The pasta's tossed with a light slightly sweet vinaigrette - unusual because of it's 1 to 1 oil to vinegar ratio which is likely the reason it has the illusion of being lighter; however, as you'll see, we topped our servings with a dollop of the herb aioli we had the other day. It was a perfect addition but not totally necessary.

While this salad is fine served cold, in my opinion it's best warm so don't sweat it if you haven't made it too far in advance, although you could cook the pasta in advance, mix it with the dressing and hold it in the fridge to add the other stuff hot off the grill. It's a lovely summer dinner along with a glass of wine, and it will be a super addition to the menu for your next buffet too. 

Pasta Salad with Grilled Sausage and Peppers (from JBug’s Kitchen adapted from Family Circle)

Dressing:

1/3 cup white wine vinegar

1/3 cup olive oil

1 teaspoon sugar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1 clove garlic, minced

Combine ingredients in a jar with a tight fitting lid and shake to mix well. Set aside.

Salad:

10 ounces pasta (I used radiator)

1 sweet onion, cut into half inch slices

2 red bell peppers, seeded and cut in quarters

1 green bell pepper, seeded and cut in quarters

4 mini sweet bell peppers, left intact

2 large links Hot Italian sausage

1/4 cup sun dried tomatoes, chopped

1/2 cup fresh basil, coarsely chopped

Salt and coarse ground black pepper

1/2 teaspoon red pepper flakes (optional)

1/2 cup freshly grated parmesan cheese

Cook pasta per package directions and drain well. While pasta is hot, mix with half the dressing and set aside. Grill onions and peppers on hot grill until charred on all sides – about 8 to 10 minutes. Coarsely chop into large pieces and add to pasta. Turn off heat on one side of the grill and reduce heat on the other side to medium. Place sausages on the side of the grill that has been turned off, cover and cook for 15 to 20 minutes or until done, turning several times to prevent from burning. Cool sausage for 5 minutes, then slice into “coins” and add to pasta along with sun dried tomatoes and fresh basil. Toss in remaining vinaigrette. Season with salt, pepper and red pepper flakes. Garnish with parmesan cheese. Makes 4 to 6 servings. 

A year ago - Strawberry Daiquiri Frozen Yogurt

Two year's ago - Stromboli Mexicana

 

 

Please Pass da' Pasta Pie

This dish has been making the rounds of a facebook group my friend Lea signed me up for way back when and since I had all the ingredients in the house and felt the need for something different, we gave it a go for dinner last night.

Originally from Food.com and known as "Baked Spasanga" no doubt because not only does it resemble lasagna, but it makes use of spaghetti instead of lasagna noodles, I figured I'd change the name just to be ornery. Hey I'm Canadian and we kinda' tell it like it is, never mind that I didn't happen to have any spaghetti hiding in the pantry so I used fettuccine instead. Personally, I think it would be fabulous with rigatoni or penne too. It all works as the same base glued together with ricotta cheese, sour cream, half and half and cheese, lots and lots of cheese. 

Since I doubt I've ever followed a recipe 100 percent, I made some changes including cutting their recipe in half, increasing the ricotta cheese, adding more spices and baking it in a springform pan. Suffice to say, it still makes a ton and looks darned impressive too.

As for flavor - well, we loved it. The pie is crunchy on the outside and creamy inside and of course topped with your favorite meat sauce or even a quick cheater version like we had, it's a jawdropping gut satisfying toothsome dinner solution. The only issue we had is that it is absolutely impossible to limit yourself to one piece. 

I think it would make a super pot luck dish and I'm pretty sure the leftovers will microwave beautifully but I can let you know about that after lunch today. I'll be putting this on our keeper list; in fact, next time I might even change it up a little more by using a mixture of pepperjack cheese and cheddar and adding some green chiles too. Served up with salsa or enchilada sauce on top, it would be absolutely stellar. Just sayin'.  

Now would someone please, please ask me when we're leaving on vacation so I can say THIS MONTH!!!! Happy June 1 everybody. 

Pasta Pie (from JBug’s Kitchen adapted from Food.com)

12 ounces pasta, cooked per package directions (I used fettuccine)

1 – 12 ounce package Italian 3 cheese blend (or grated mozzarella)

1 cup ricotta cheese

1/2 cup sour cream

1/2 cup half and half

1/2 cup grated parmesan cheese

1 teaspoon oregano

1 teaspoon basil

1 teaspoon dried Italian herbs

1/2 teaspoon coarse ground black pepper

1 teaspoon granulated garlic

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

Freshly ground nutmeg

Cook pasta according to package directions and drain well. In a large bowl combine Italian 3 cheese blend, ricotta, sour cream, half and half, parmesan, oregano, basil, Italian herbs, pepper, salt, red pepper flakes together until well mixed. Fold in pasta and mix well. Spray a 9 inch spring form pan with cooking spray and turn pasta into it, pressing mixture down to even the top. Sprinkle with freshly grated nutmeg. Cover with pan with foil and bake in preheated oven for 35 to 40 minutes. Remove from oven, remove foil covering and allow to cool for 10 minutes before removing sides from pan. Cut into wedges and serve with your favorite meat sauce. Makes 8 servings.

Quick Meat Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1/2 pound ground beef or Italian sausage

1 teaspoon dried Italian herbs

1 – 26 ounce jar marinara sauce (I used Trader Joe’s)

In a large sauté pan, heat olive oil over medium heat. Add onion and sauté until onion is softened. Stir in minced garlic and cook and additional minute. Add ground beef and cook, crumbling meat with a fork until it is no longer pink. Sprinkle in dried Italian herbs, and then add marinara sauce. Bring mixture to a simmer, reduce heat to low cover and cook for 10 minutes. Remove lid and simmer an additional 5 minutes or until sauce is desired consistency.

A year ago - Rustic Tomato Pancetta Pasta 

Two year's ago - Sonoran Hot Dogs

Linguine with Sausage in a Rosy Sauce

A rose by any other name might be just a rose but the blushing rose sauce on this pasta really makes it rock and roll. I'm telling you, it's some tasty.

A simple marinara sauce enriched with beef consomme and spiced up with sweet Italian sausage to satisfy my resident carnivore and finished at the very end with a touch of cream, it's the kind of dish that's ready in a flash and tastes like it took hours to prepare. Another big plus is the fact you can disguise veggies like zucchini, bell peppers and mushrooms too if you happen to have them on hand and the non-veggie lovers will hardly even know they're there. That's always a good thing around here because although we tend to eat a lot of salads, veggies take second fiddle to anything with meat or pasta or potatoes or just about anything else for that matter.

Linguine with Sausage in a Rosy Sauce (an original from JBug’s Kitchen Antics)

2 tablespoons olive oil

1 large red bell pepper, diced

1/2 large yellow onion, diced

3 cloves garlic, minced

1 pound sweet Italian sausage (bulk, no casings)

1 medium zucchini, diced

1/2 teaspoon red pepper flakes

1/2 teaspoon basil

1/2 teaspoon Italian seasoning

1 can beef consommé

1-1/2 cups crushed tomatoes

1/2 cup heavy cream

Salt and coarse ground black pepper to taste

1 pound linguine, cooked to al dente

Freshly grated parmesan cheese

In a large sauté pan heat olive oil over medium high heat. Add diced bell pepper, onion and garlic and cook until onion is softened – about 5 minutes. Add Italian sausage and cook, crumbling with a fork until meat is no longer pink. Stir in zucchini, red pepper flakes, basil, Italian seasoning, beef consommé and crushed tomatoes. Bring mixture to a boil, then lower heat and simmer (uncovered) for 15 to 20 minutes or until sauce is thickened. Stir in cream. Taste sauce for seasoning and add salt and pepper as needed. Serve over linguine and pass the freshly grated parmesan cheese. Serves 4 to 6. 

A year ago - Thai Chicken Salad with Rice Noodles

Two year's ago - Chicken Paillards with Clementine Salsa on Spinach

Spicy Peanut Curry Noodles with Vegetables

I know my whining about not having a fully functioning kitchen must be getting as annoying to you as it is to me. It rather limits the dinner choices to the more simple foods, and draining pasta can be a real drag when you don't have a kitchen sink. With all of that said, sometimes you just have to bite the bullet and give in to the odd craving.

For example, on my recent hour spent viewing Fine Cooking's web site for new ideas I came across a recipe for Spicy Peanut Noodles which although it looked rather delicious, reminded me of a fabulous recipe I'd made previously thanks to Mary at One Perfect Bite for noodles with a curried peanut sauce. It was out of sight, so I figured I'd just combine the two and come up with my own semi-original super delicious version.

Isn't that what cooking's all about anyway? Experimentation often gives way to some fabulous discoveries. I hope this particular bowl of yummyness doesn't get the kitchen police after me for combining a bunch of Asian flavors. Check out the recipe and you'll see what I mean.

Spicy Curried Peanut Noodles with Ground Chicken and Vegetables

(Inspired and adapted from recipes from finecooking.com and One Perfect Bite)

Sauce:

1/2 cup crunchy peanut butter

1/4 cup soy sauce

1 cup light coconut milk

Juice of 1 lime

1 tablespoon ground coriander

1-1/2 tablespoons Thai red curry paste (more or less to taste)

2 teaspoons brown sugar

1/2 teaspoon salt

Combine above ingredients in a small saucepan and heat, stirring constantly until sauce comes together. Set aside.

1 – 10 ounce package of Chinese Noodles (I used Annie Chun Chow Mein Noodles)

1 tablespoon olive oil

3/4 pound ground chicken (or ground pork)

2 tablespoons minced fresh ginger

2 cloves garlic, minced

2 tablespoons sweet chili sauce

1 jalapeno sliced

1/2 small zucchini cut into julienned strips

3 mini peppers, assorted colors, julienned

Grated carrots

Several sprigs of fresh mint, chopped

3 large fresh basil leaves, chopped

Fresh limes, Chopped Nuts

Cook Chinese noodles per package directions and drain well. Meanwhile heat sauté pan over medium heat and olive oil. When shimmering add ground chicken and cook stirring constantly until no longer pink. Add ginger, garlic and sweet chili sauce. Cook for additional 2 minutes.

Add drained noodles and prepared sauce to chicken and toss to coat well. Serve in bowls and sprinkle with jalapeno, zucchini, peppers, and carrots. Garnish with chopped mint and basil. Serve with lime wedges.  Makes 4 to 6 servings.

A year ago - Stuffed Eggplant

Two year's ago - Crispy Parmesan Chicken Drumettes 

 

Cheesy Chili Mac

Shhh, don't tell anyone but I have a confession to make. I've kept this a secret from you for 3 years now but I'm about to spill the beans. I'm a recovering KD-aholic. It can be the original in the blue box or the no name brand in a white one, but as far as I'm concerned it matters not. 

I've been known to buy and secretly stash the stuff until Big Guy goes out of town and then make a pot and gorge on it. Slathered in ketchup, loaded with the dreaded canned tuna fish or served up in a bowl drowned with hot salsa, my tastebuds do not discriminate when it comes to KD. Sometimes I just gotta have it. I mean call it a hormonal thing, but I crave KD like a pregnant woman craves pickles and ice cream. It's that bad. 

Well, last night the jig was up because I finally shared the wealth and served my very, very favorite version of the blessed stuff and now I'd feel really guilty if I didn't share it with you.

Read it and weep. It's ooey, gooey, cheesy, chili-licious and totally addictive. I swear you won't be able to stop at one bowl. I should know ...and now the scale does too and after the leftovers are devoured for lunch, I'll be back in recovery. Best of all now I've got Big Guy to keep me company.

By the way, pardon the fancy place setting but we're still in the midst of kitchen renovations and without a kitchen sink for another 2 weeks or so. Needless to say using disposable dishes and cutlery's helping to save my sanity or at least what's left of it. 

Cheesy Chili Mac (an original from JBug’s Kitchen)

1 package Kraft Dinner or a like no-name version

1 tablespoon vegetable oil

1 large onion, finely chopped

1 red or green pepper, finely diced

3 cloves garlic, minced

1 pound extra lean ground beef

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 – 10 ounce can tomato soup

1 – 14 ounce can diced tomatoes

1 cup cubed processed cheese (Velveeta)

Cook macaroni according to package directions, mixing with powdered cheese package and butter, but leaving out the milk. Set aside. Meanwhile in a large pot, sauté onion, red or green pepper and garlic until onions are softened. Crumble in ground beef and cook until beef is no longer pink, stirring often to break up pieces. Stir in chili powder, cumin, oregano and red pepper flakes. Add tomato soup and diced tomatoes. Simmer uncovered for 10 minutes, stirring often. Fold in prepared Kraft dinner as well as processed cheese. Continue to heat until cheese has melted. Makes 6 servings. 

A year ago - Slow Roasted Chicken with Lemon

Two year's ago - Croque Madame Sandwich

Gnocchi with Spicy Red and Yellow Pepper Sauce

If you're anything like me, I'm always looking for another way to serve those little pasta dumplings we know as gnocchi. I watched Anne Burrell whip up a batch of potato gnocchi and it gave me what my friend Lea calls the "envie". Unfortunately nearly everything is packed up due to the kitchen reno, so I had to purchase the gnocchi, but I did make a scratch sauce last night to go with them. I still have use of my stove, but that's due to change shortly.

Simply made from onion, garlic, peppers and tomatoes, the original recipe from the Best of Bridge Series of Cookbooks, Best of the Best is meant to be meatless but I dare not do that in this house, so I added some spicy Italian sausage. Flavored with dried basil, balsamic vinegar and a touch of sugar, the sauce is ready in less than 20 minutes and the gnocchi takes a mere 4 after it hits the boiling water. 

My big guy commented this morning that "we've sure eaten well the past couple of nights". I guess hiking grub including freeze dried stuff and power bars can make one very appreciative of a simple home cooked meal. 

In case you're wondering what's happening today, Mark from Twin Lake Air is here as we speak replacing our AC unit and furnace as well as removing and reinstalling the hot water heater we had replaced a little while ago by a so called reputable plumbing company who shall remain nameless. It is not up to code but sure will be by the time Mark is done.  

Gnocchi with Spicy Pepper Sauce (adapted from Best of Bridge Series Cookbooks, Best of the Best)

2 tablespoons vegetable oil

1 pound hot Italian sausage

1 large onion, finely chopped

4 cloves garlic, minced

10 mini red and yellow peppers, seeded and cut into quarter inch dice (or 2 large peppers)

1-1/2 teaspoons dried basil

1/2 teaspoon coarse ground black pepper

1/4 teaspoon salt

28 ounce can diced tomatoes, drained

2/3 cup chicken broth

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1-1/2 pounds fresh or frozen gnocchi

Grated parmesan cheese for garnish

Heat oil in a large sauté pan over medium high and when shimmering ads Italian sausage. Cook, crumbling until well browned. Remove from pan and set aside. Drain any excess fat from sausage, leaving about 1 tablespoon. Add onion, garlic, and peppers to pan and cook, sauté until vegetables are soft – about 4 minutes. Add basil, pepper, salt, tomatoes, chicken broth, balsamic vinegar and sugar and stir well to combine. Bring pan to a simmer and cook for 10 minutes or until sauce is thickened. Stir occasionally.

Meanwhile cook gnocchi according to package directions. Drain well and add to thickened sauce. Cook, stirring carefully to incorporate gnocchi. Serve garnished with grated parmesan. Makes 4 to 6 servings.

A year ago - Chicken and Noodles with Peanut Curry Sauce 

Two year's ago - Clam and Corn Fritters

Grilled Jumbo Shrimp with Basil and Prosciutto

The thing I love most about Saturdays is 9 times out of 10 I get to share the kitchen with my Big Guy. We're a team, I mean a real mean team machine in the kitchen let me tell ya'. 

Case in point - yesterday's weekly shopping excursion yielded some absolutely gorgeous wild jumbo shrimp so while the Big Guy shelled and de-veined the beauties, I mixed up a marinade of white wine, olive oil, Dijon, fresh basil and lemon juice. While the shrimp marinated for the better part of the afternoon we went our merry ways and reconvened to complete the dinner preps as the sun was setting.

Big Guy wrapped the shrimp in fresh basil leaves and prosciutto then threaded them onto skewer's before grilling them on our little red gas grill supplemented with some maple and apple wood chips that he'd soaked and then wrapped in foil. While he was taking care of that, I whipped up a simple pasta sauced with pine nuts, tomato and garlic breadcrumbs and half an hour and some laughs later, dinner was on the table and we were moaning and groaning about our good fortune. We really are lucky aren't we?

By the way, the shrimp's from one of my favorite "go to" books, The Silver Palate and it's an old favorite from way back when during my single days in Calgary. As for the pasta, we can thank Fine Cooking for its existence. I've listed the shrimp recipe below, but hit the link and head on over to Fine Cooking for the pasta. It's a real keeper and from such simple ingredients - I left out the raisins just so you know.  

Grilled Shrimp with Basil and Prosciutto (from JBug’s Kitchen adapted from Silver Palate Cookbook)

Marinade:

1/2 cup white wine

1/2 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/4 cup chopped fresh basil

Freshly ground black pepper

1-1/2 pounds jumbo shrimp, peeled and de-veined with tails left intact (we used 16-20 shrimp)

Large whole fresh basil leaves

Thin slices of prosciutto

Skewers presoaked in water for minimum 2 hours

Combine wine, oil, lemon juice, mustard, basil and pepper together. Place prepared shrimp into a large zip bag and add marinade. Chill for a minimum 3 hours, turning the bag every once in a while.

Remove shrimp from marinade and discard marinade. Wrap each shrimp with basil, then with a slice of prosciutto. Thread 4 or 5 shrimp onto skewers. Grill shrimp until pink – about 3 minutes a side depending on how hot the grill is. Serve immediately. Makes 4 servings.

 A year ago - Poppers in a Blanket

Two year's ago - Chocolate Chip Cranberry Nut Cookies

Bloody Mary Shrimp Sauce with Lobster Ravioli

This might be one of those times I could stop talking and let the picture speak a thousand words but honestly, why deprive you of my scintillating conversation - right? That said, there certainly wasn't much conversation going on last night when last night's creation hit the plate. Sometimes JBug's antics produce near perfection, if I do say so myself.

Such is the case with this rosy pink shrimp and vodka sauce created to dress some purchased lobster ravioli. I racked my brain all week trying to figure out a sauce to accompany said ravioli from Trader Joe's refrigerator because, while I would have been satisfied with a little browned butter and maybe a sprinkle of toasted pine nuts, I knew the Big Guy'd be looking for some "meat". A compromise was in order. 

Remembering a rosy vodka sauce tasted a long, long time ago I simply sauteed some onion and garlic, deglazed the pan with vodka, added marinara sauce, a touch of heavy cream, a dash of cayenne pepper and a little dried tarragon, then finished up with some pretty little bay shrimp that were already cooked and simply needed warming. The result - an incredibly edible celebration worthy dinner that was ready in the time it took to boil the water and cook the pasta. Yup - you got it. Quick and impressive too. Oh, and dare I say modest?  

Now about that pasta; poor you if you're not anywhere near a Trader Joe's so you can take advantage of all the wonderful products they have available. Fortunately our closest TJ's is a mere 6 miles away but if you're not as lucky, simply substitute a spinach ravioli, tortellini or even a plain penne or shell shaped pasta for the lobster ravioli. Of course you could make it yourself. I didn't but I could've although I've already been accused of being much to gourmet for every day. I'm really just trying to keep it real here, ya know? 

Bloody Mary Shrimp Sauce with Lobster Ravioli (an original recipe from JBug’s Kitchen)

Sauce:

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup finely chopped sweet onion

1/3 cup vodka (or white wine)

1 cup marinara sauce

1/2 cup cream

1/4 teaspoon dried tarragon

1/4 teaspoon cayenne pepper

Freshly ground black pepper to taste

8 ounces cooked bay shrimp, well rinsed and drained

1 – 9 ounce package lobster ravioli, cooked per package directions

Freshly grated parmesan cheese (optional)

Heat oil over medium high heat in a heavy skillet until shimmering. Add garlic and onion and cook stirring constantly until onion is transparent. Add vodka and cook until reduced to approximately 2 tablespoons. Add marinara sauce, dried tarragon, and cayenne and black pepper to taste. Lower heat and simmer until thickened. Stir in heavy cream and well drained bay shrimp. Heat until shrimp are warmed through. Serve over cooked pasta. Garnish with grated parmesan cheese. Makes 2 to 3 servings.   

A year ago - Cheater Chili 

Two year's ago - Easy Creamy Tortellini Primavera

Pastitsio aka Greek Lasagne

We took a little imaginary trip to the sunny Greek islands last night with this pasta casserole of meat sauce and bechamel that's somewhat equivalent to an Italian lasagne.

Loaded with pasta on the bottom and top with a flavorful meat sauce sandwiched between the two, the biggest difference with Pastitsio other than the subtle cinnamon flavor in the sauce is that the amount of cheese in the whole thing is quite minimal. What it means is the bechamel stands out in all its rich and creamy glory made even better with the addition of egg yolks as it forms a light and puffing golden cap on the casserole.

It's quite delicious and has me craving moussaka which is really much the same except that grilled eggplant and potatoes replace the pasta. Don't be surprised if you see it here too really soon.

Pastitsio aka Greek Lasagne (from JBug’s Kitchen adapted from Saveur)

I used ground pork in the meat sauce, but feel free to use beef, veal or lamb in your version.

Meat Sauce:

2 tablespoons olive oil

1 large red pepper, minced

1 medium yellow onion, minced

1/2 pound ground pork

1-1/4 cups crushed tomatoes

1/3 cup red wine

1/2 teaspoon crushed red peppers

1 bay leaf

1/2 teaspoon ground cinnamon

Salt, freshly ground black pepper to taste

Heat oil in a large skillet over medium high heat until shimmering. Add pepper and onion and sauté until vegetables are softened – about 5 minutes. Remove to bowl and add ground pork to the pan, crumbling it with a fork as it browns. Return vegetables to skillet and sprinkle with crushed red peppers, salt, pepper and cinnamon. Stir to incorporate, add bay leaf and stir in tomatoes and wine. Lower heat to simmer and cook until liquid is reduced and sauce is thick – about 15 minutes. Cool.

Béchamel:

1/4 cup unsalted butter

1/2 cup all-purpose flour

2 cups whole milk

1/2 cup freshly grated parmesan cheese, divided

2 eggs, yolks separated from whites

1/4 cup half and half

Salt and freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

8 ounces pasta, cooked to al dente and well drained

In a large bowl, whisk egg whites until frothy. Add half of the grated cheese and stir in cooked pasta. Set aside.

Melt butter in a saucepan over medium heat. Whisk in flour and cook whisking constantly until mixture is slightly golden in color – about 2 minutes. Slowly whisk in milk and cool until thickened, whisking often.  Meanwhile in a small bowl whisk together egg yolks with half and half. Stir in remaining parmesan cheese. When béchamel sauce is thickened, remove from heat and whisk some into egg yolk mixture. Return yolk/béchamel mixture to the pot, whisking constantly. Season with salt, pepper and grated nutmeg. Set aside to cool slightly.

To assemble dish, spray a deep casserole dish with cooking spray. Preheat oven to 350. Place half of the pasta/egg white/cheese mixture into bottom of casserole. Spread all of the meat sauce on top and top with remaining pasta. Spread béchamel evenly on top of pasta. Place casserole dish onto a sheet pan to catch any drips and bake for 45 to 55 minutes until béchamel is golden brown and puffed and casserole is bubbling. Remove from oven, and cool for 10 minutes before serving.  Makes 6 servings.

A year ago - Pizza Soup

Two year's ago - Fried Catfish and Hushpuppies  

Meatballs - One Recipe, Two Delicious Meals

Whether cooking for a casual party or dinner for family and friends, there's hardly a better crowd pleaser than Italian meatballs and these polpette adapted from Nick Stellino's Mediterranean Flavors cookbook are in a class of their own. 

Loaded with tons of romano cheese, they have an element of surprise not just with a little sugar but with cinnamon and freshly grated nutmeg too, along with the usual garlic and Italian parsley. While Nick makes his version with a combination of veal, pork and beef, veal is darn near impossible to come by in these parts so I included only beef and pork. No matter - I can't imagine they could possibly be any better than they are. Instead of browning them on top of the stove and having to hover over them, I popped the little balls onto a sheet pan and put them in the oven for 25 minutes. Cooled and packaged into two lots, the first bag went into little meatball sliders that were included in our Super Bowl Sunday feast.

Simply nestled into soft rolls that I whipped up and baked in the new silicone muffin pans my honey gave me for my birthday this year, they came out a perfect size mini-bun to nestle a meatball into. Rather than cut the rolls in half and having to deal with a meatball on the lamb, I simply hollowed out some of the bread from the top and filled the hole with marinara sauce, grated parmesan, and a warmed meatball before topping the mini sandwich with grated mozzarella cheese. A few minutes under the broiler and we were dining fine.

Last night's dinner made use of the second bag of meatballs and the rest of the marinara, Trader Joe's I might add. Hey I'm not above using a good brand of ready made and I'm not ashamed to admit it. Nestled into a bowl of al dente' pasta, it made for a perfectly quick and absolutely delicious weeknight dinner.  I'm just wishing I'd doubled the meatball recipe so I could have more hiding in the freezer for nights I don't feel like doing much in the kitchen because a I can think of another couple of ways to use them to satisfy the hungry masses - like a rich and creamy meatball and bechamel lasagne or a hot bowl of meatball soup. Bliss, pure bliss.

Nick Stellino's Meatballs (adapted from Nick Stellino’s Mediterranean Flavors)

1/2 cup milk

4 large cloves garlic, minced

1/4 cup chopped fresh Italian parsley

1/2 cup dried Italian flavored bread crumbs

2 eggs

2 cups grated Romano cheese

2 tablespoons sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon coarsely ground black pepper

Combine all ingredients in a large bowl. Add

1 pound ground pork

1 pound lean ground beef

Mix gently with your hands until all ingredients are incorporated. Using a quarter cup scoop, shape into balls. Place on sheet pan lined with parchment and bake at 400 for 25 minutes. (Makes approximately 18 meatballs.)

A year ago - Country Spice Pudding Cake  Two year's ago - Figgy O'Fiber Muffins

 

Dan Dan Noodles with Chicken

The Big Guy cooked up a wok full of Dan Dan Noodles last night for dinner making use of the rest of the chicken tenders I had cooked to go into the stuffed poblanos the other night. We've had a pork version of these noodles before but it's the first time we've made them with chicken and I swear I'm going to make the dish with shrimp and beef too one of these days.

Dan Dan is really all about the sauce which means one could put practically any kind of protein in the bowl and have a marvellous meal. If you're wondering what makes the sauce so special, I can't really point at any one individual ingredient. A combination of lots of garlic and ginger, along with peanut butter, soy sauce, Sambal Olek, sriracha, sesame oil and chicken stock combined with noodles, chicken and crunchy fresh vegetables make a flavorful combination that's definitely worth having more often.

By the way, I didn't have any Annie Chun chow mein noodles like I'd used last time, so we cooked up some spaghetti to a nice al dente and used that. I'm convinced almost any kind of noodle would be fabulous, so don't sweat it. Just use what you have on hand.

Dan Dan Noodles (from JBug's Kitchen adapted from Ken Hom’s A Taste of China as well as Food and Wine Magazine)

4 chicken tenders, cut into quarter inch pieces

2 tablespoons dark soy sauce

3 tablespoons vegetable oil, divided

3 tablespoons minced garlic

3 tablespoons minced peeled fresh ginger

1/4 cup minced yellow onion

2 tablespoons peanut butter

2 tablespoons dark soy sauce

2 teaspoons chili paste (Sambal Olek)

1 teaspoon Sriracha or more to taste

1 teaspoon sesame oil

1 cup chicken stock

1-1/2 teaspoons cornstarch

12 ounces Chinese wheat chow mein noodles (I used Annie Chun’s)

Garnishes of shredded carrots, sliced green onion, red pepper and roasted peanuts or almonds

Combine chicken pieces, with soy sauce. Heat wok over high heat until very hot. Add 2 tablespoons vegetable oil and when shimmering, add chicken. Stir fry until lightly browned and cooked through – about 3 to 4 minutes. Remove from wok and set aside. (Note, I used pre-cooked chicken so eliminated this step.) Add remaining vegetable oil to wok. Add minced garlic, ginger and onion and stir fry for about 1 minute. Add peanut butter, soy sauce, chili paste, Sriracha, sesame oil and chicken stock mixed with cornstarch. Stir well to incorporate and simmer for 5 minutes.

Meanwhile bring large pot of water to a boil. Cook noodles per package direction. Drain well and place into large bowl. Top with pork, then sauce. Garnish with shredded carrots, green onions, red pepper and roasted peanuts or almonds. Makes 4 to 6 servings.

A year ago - Flatbread Pizza   Two year's ago - Dark Chocolate Lava Cakes

 

Perline Pasta Purses with Mushrooms, Pancetta and Marsala

I had to do some juggling with this week's menu. A couple of items I'd planned to purchase on our usual Saturday shopping got nixed because they weren't up to snuff quality wise. Like most everyone these days we're on a budget so I make up our menus for the week in advance along with a shopping list to include items I find in the sale flyers that come in Tuesday's mail. When the goods just don't look so good in the store, I sometimes need to come up with a plan "B".

I try not to hit the stores on impulse because I just end up spending way too much and often on something we can do without. I find it's better to follow a list and stick with the original ingredients just come up with something different. Unfortunately our house doesn't have a pantry in the kitchen and there's limited storage elsewhere so I really need to be organized and imaginative too.

Plan B last night included some Perline Pasta from Trader Joe's refrigerator section served in a fresh mushroom, onion, garlic and marsala cream sauce. I'd originally planned to use the pasta in a chicken meatball soup, but the market wanted the whopping price of $5.99 a pound for ground chicken and I wasn't about to part with the sheckles. Too lazy to grind my own, Plan "B" turned out to be a fabulous alternative - of course, how can you go wrong with any of the ingredients. I mean really!

Served with a tossed salad on the side, it made for a quick and tasty weeknight dinner. By the way, it really is all about the sauce, so just about any pasta will do. Try this with spinach ravioli, or penne' - it would be great!

As for today, I'm sitting here looking at this week's flyers and working on some new ideas to "wow" ya' for the next week. Trouble is I'm feeling rather uninspired at the moment, so I'm going to grab a cup of coffee and a couple of cookbooks and we'll see what happens. Hope you have a great day everyone!

Perline Pasta Purses with Pancetta, Mushrooms and Marsala (from JBug’s Kitchen)

Sauce:

4 ounces pancetta, diced

2 tablespoons olive oil

1/2 medium onion, chopped

3 cloves garlic, minced

2 cups mushrooms, cut into wedges

1/2 cup dry Marsala wine (or dry sherry)

3/4 cup heavy cream

3 tablespoons chopped fresh basil

1/4 cup chopped fresh parsley

Coarse ground black pepper

1/2 cup freshly grated parmesan cheese

Pasta cooking water as needed

 

1 – 10 ounce package Perline Pasta or Tortellini, Ravioli or dry pasta cooked per package directions

Heat a large heavy skillet over medium heat and cook pancetta until crisp. Remove from pan, add olive oil and when shimmering, add onions. Cook until onions are softened, stirring constantly. Add garlic and cook for an additional minute. Add mushrooms and sauté until just starting to brown. Stir in Marsala wine, decrease heat to simmer and cook until Marsala wine is almost completely reduced. Stir in cream and cook until starting to thicken. 

Add basil, parsley, black pepper, cooked pasta, parmesan cheese and reserved cooked pancetta and toss to coat pasta well with sauce for 2 to 3 minutes. Add pasta cooking water as needed to make a creamy consistency. Serve with additional black pepper and cheese.  Makes 3 to 4 servings.

A year ago - Lemon Gelato     Two year's ago - Oven Roasted Chicken on Croutons