
Chicken Rice Casserole
22 Sep 2013 6 Comments
in Chicken, Entrees Tags: Casserole, Chicken, Comfort food, rice

Skillet Pasta and Sausage
08 Sep 2013 4 Comments
in Entrees, Pasta Tags: Cheese, Pasta, Sausage
This dish is a good one to make when you’re short on time because it’s all done in one pan, and yet it’s still a crowd pleaser. It’s also an easy dish to add to, so feel free to go through your fridge and toss in some bell peppers, mushrooms, sun-dried tomatoes, or anything else you find in there that sounds good at the moment.
Skillet Pasta and Sausage
2 tablespoons garlic flavored olive oil
1 14-oz link of smoke kielbasa sausage, sliced
1 small brown onion, diced
2 cups chicken broth
1 10-oz can Ro-Tel Tomatoes and Chilies
1/2 cup heavy cream
8 oz uncooked penne pasta
Salt and fresh ground pepper, to taste
2 cups shredded cheddar and jack cheese
Heat olive oil in large oven-proof skillet; add onion and kielbasa and cook until onion is soft (about 5-7 minutes). Add the broth, Ro-Tel, cream and salt and pepper; stir until blended well. Stir in the pasta, bring to a boil and cover; reduce the heat and continue to simmer about 10 minutes, stirring occasionally.
When the pasta tests tender, turn heat off and stir in 1 1/2 cups cheese. Sprinkle the remaining cheese on top and place pan under the broiler for just a few minutes to
melt the cheese.

Spaghetti Aglio, Olio, e Peperoncino
21 Aug 2013 1 Comment
Super simple with just 4 ingredients, Spaghetti w/ Garlic, Oil and Red Pepper is a traditional Italian dish that’s great to throw together when you have little time but still want a great tasting meal. Add a salad and bread and you’re set. The pasta is the star of the show so be sure to cook al dente.
7 oz spaghetti, cooked al dente and drained
2 cloves garlic, minced
1 teaspoon red pepper flakes
¼ to 1/3 cup extra virgin olive oil
¾ teaspoon salt
½ teaspoon black pepper
Place the drained spaghetti in a serving platter; add the rest of the ingredients and mix well. The amounts of the garlic and red pepper flakes can be adjusted to suit your own taste.
Pasta, Peas and Pancetta
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: bacon, Olive oil, Pancetta, Pasta
- 1/4 cup Extra virgin olive oil
- 4 ounce pancetta
- 2 garlic cloves
- 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
- 10 oz box frozen peas, thawed
- salt and pepper, to taste
- 1 pound spaghetti
- 1/2 cup Parmesan cheese
Penne a la Vodka
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: Olive oil, Parmigiano-Reggiano, Pasta
1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft. Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add cream while stirring continually. Reduce heat to lowest setting and sprinkle in red pepper flakes, salt and pepper. Finally, add remaining 1 tablespoon butter and stir well. Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.