Hey Amy!

I love turkey and pasta.  I am not sure if it’s because the pasta is a nice substitute for mashed potatoes or if it’s because I like to sleep and between the carb overload and the tryptophan, I pass out!  This recipe came from my Crock Pot recipe book I picked up last week at Jack’s World for $5.99.  It’s the craziest combination store located in midtown Manhattan.  The first level is a 99 cent or dollar store as many of you know in your own communities.  The second and third level is known as “Jack’s World” and is a combination of Big Lots and Ollie’s (if you are lucky enough to have these close out stores in your area).   I never know what is going to happen when I go there–what I may find and what I may see in the bad behavior of crazy women trying to get the bargains.  Anyway, I digress.  This recipe is easy as most slow cooker recipes are.  The best part is the leftovers almost taste better the next day because the flavors soak into the pasta.

Ingredients:

2 lbs. turkey tenderloins
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onions
4 Tbsp. fresh tarragon, minced
1/4 c. dry white wine
1 tsp. salt
1 tsp. black pepper
1/2 c. plain yogurt
1 Tbsp. fresh minced parsley
1 Tbsp. lemon juice
1 1/2 Tbsp. cornstarch
2 Tbsp. water
4 c. pasta of your choice (I like angel hair)

Combine turkey, celery, onions, 2 Tbsp. tarragon, wine, salt and pepper in slow cooker.  Mix thoroughly and cover.  Cook on low for 6 to 8 hours (I needed the full 8).  When turkey is no longer pink, remove from pot and cut into 1/2 inch thick medallions.  Turn the cooker to high and add yogurt, remaining 2 Tbsp. tarragon, parsley and lemon juice to the juices in the stoneware.

In a small bowl, combine the cornstarch and water.  Add the mixture to the cooker and cook until the juices thicken.  In the meantime cook pasta according to package instructions.  Serve turkey medallions over pasta.  Drizzle with tarragon sauce.

The colors of the dish look lovely on your plate and the flavors are bursting in your mouth.  Enjoy!

xo–me

No Comments | In: Cooking | tags: easy, pasta, slow cooker, turkey. | #

As we march through this week of Patsy’s hand me down recipes, today I share an easy way to use leftover chicken (or turkey or ham).  This is a fast meal (maybe 15 minutes of prep) and a one so simple, a teen could begin it for you while you are making your way home from the office.  And even though it is a solution for leftovers, it also is a delicious leftover!

Ingredients:

1 can cream of mushroom soup
3/4 c. water
1/2 c. grated Parmesan cheese
4 c. cooked spaghetti (8-oz. dry)
1 1/2 c. chopped chicken/turkey (or cubed ham)
2 Tbsp. chopped fresh parsley

Combine soup, water and cheese over low heat and cheese is melted, stirring occasionally.  Add spaghetti, chicken, and parsley.  Heat throughout and serve.

Sometimes I toss in some peas or carrots.  You know what Mom says “we all need our vegetables!”

xo–me

No Comments | In: Cooking | tags: chicken, pasta. | #

I sometimes wonder if I have a little Italian blood in me because I love Italian food.  I have tried for years to perfect my sauce; that should clearly be the sign there is no Italian in me.  I love this dish and have been making it for years.  I cannot recall where I got the recipe but it’s not nearly as hard as you may think.  The best part about it is we always have leftovers for lunch the next day.  My vegetarian friends can omit the beef and the dish is still delish!

Ingredients:

1 lb. ground beef
1 medium onion, chopped
1 garlic clove, pressed
1- 28 oz. jar spaghetti sauce
1/4 tsp. dried crushed red pepper
1/2 tsp. salt
1- 15 oz. ricotta cheese
1- 3 oz. package cream cheese, softened
1 large egg
2/3 c. freshly grated Parmesan cheese
2 c. Italian style shredded cheese
8 manicotti shells, cooked

Preheat oven to 350.  Cook shells according to package instructions.  Drain, separate and set aside.

Cook first 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink; drain.  Return mixture to skillet.  Stir in spaghetti sauce, crushed red pepper, and salt; simmer, stirring occasionally, 5 to 10 minutes until sauce thickens.

Stir together ricotta cheese, next 3 ingredients, and half of shredded cheese.  Pour one-fourth of sauce into a 13 x 9 x 2-inch baking dish.  Stuff shells with cheese mixture, and arrange over sauce.  Top with remaining sauce.

Bake, covered, for 45 minutes.  Uncover, top with remaining cheese and return to oven for 5 additional minutes.  Enjoy!

I use my pastry bag to stuff the shells.  It comes out easy and doesn’t break the shells.  Don’t over stuff or you will break the pasta.  If you don’t have a pastry bag, spoon the cheese mixture into a large zip-top plastic bag and snip off the corner.  Viola, instant pastry bag!

xo–me

No Comments | In: Cooking | tags: beef, Italian, pasta. | #

When I think of comfort food a few things come to mind–grilled cheese, tomato soup, slippery pot pie and mac n’ cheese.  Lately I have been seeing fried macaroni n’ cheese and mac n’ cheese bites on a lot of menus.  Seems it is the new trendy item like the cupcake. I searched for a good recipe and found this one on the AP wire.  Yes, that AP wire.

Ingredients:

1/2 lb. elbow macaroni
1 1/2 Tbsp. unsalted butter
1/4 c. freshly grated Parmigiano-Reggiano cheese
2 Tbsp. all-purpose flour
3/4 c. milk
4 oz. cheddar cheese, shredded (1 packed cup)
4 oz. deli-sliced American cheese, chopped
1 large egg yolk
1/4 tsp.  paprika

Preheat oven to 425.  In a large saucepan of boiling salted water, cook macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.  Spray thoroughly nonstick mini muffin tins with butter.  Sprinkle with 2 Tbsp. of the Parmigiano; tap out the excess.

In a large saucepan, melt butter.  Whisk in flour over moderate heat for 2 minutes.  Whisk in milk and cook, whisking constantly, until boiling, about 5 minutes.  Add cheddar and American cheeses and whisk until melted.  Remove from heat and whisk in yolk and paprika.  Fold in macaroni.

Spoon slightly rounded tablespoons of the macaroni mix into the prepared muffin cups, packing them gently.  Sprinkle the remaining 2 Tbsp. of Parmigiano on top.  Bake for about 10 minutes, until golden and sizzling.  Let cool for 5 minutes.  Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

First time I tried this recipe, I was not patient.  I know shocking!  But seriously, I was not patient and the mac fell apart when I removed it from the pan.  Allow the 5 minutes to pass so they ‘gel’.  They will lift easily once you allow this time to pass.  These are perfect finger foods for a cocktail party, a nice snack for kids, or great for football Sunday!

xo–me

1 Comment | In: Baking | tags: cheese, hors d'oeuvres, pasta. | #

Two of my readers–Nicole and Yasmine–asked about Pumpkin recipes for the fall; Nicole wanted pumpkin pasta.  After scouring my library of recipes, I found this one I grabbed from the Washington Post years ago.  It’s a very flavorful dish and, you guessed it, simple to make!  Why don’t you plan a dinner party for next weekend and make this dish your main course?  Practice the meal tonight on your loved ones and serve next week to friends.

Ingredients:

10 oz. multi-grain angel hair pasta
1 medium shallot
3 medium garlic cloves
1 Tbsp. olive oil
2 sprigs sage
3/4 c. canned unsweetened pumpkin puree
3/4 c. vegetable broth
1/2 c. low fat milk (I use heavy cream, I know bad girl!)
salt and pepper to taste
1/4 c. grated Parmesan cheese

Bring a large pot of salted water to boil.  Add the pasta and cook according to package directions.  Meanwhile, mince the shallot and garlic and finely chop the sage.  Heat the oil in a large saucepan over medium heat.  Add the shallot and garlic.  Cook for 3 minutes, stirring constantly until they have softened.  Add the pumpkin puree, broth, milk and half of the sage.  Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper.

Drain pasta and add to the sauce.  Add 2 Tbsp. of cheese and toss well.  Divide among individual plates and serve with remaining sage and cheese.

Add a nice salad with autumn vegetables, some hors d’oeuvres while your guests arrive, a nice selection of beverages, sweet bread and a yummy dessert. Voila, you have your menu for your first dinner party!

xo–me

No Comments | In: Cooking | tags: dinner, pasta, pumpkin, simple, vegetable. | #

I sometimes wonder if there is a little Italian in me as I love their food so much.  I think I must be half Italian and half Japanese based on my favorite foods!  There are many ways to make pasta.  Some days I think if we ate a different pasta dish every day we could get through the year easily with no repeats.  Heck, I bet two!

This recipe is simple, has a nice flavor and looks pretty in the bowl.  Like all pasta dishes, I believe it tastes better the next day.  Let it marinate!

Ingredients:

12 oz. rigatoni
salt
2 c. petite peas
2 Tbsp. olive oil
1/2 c. crumbled bacon (try turkey or veggie bacon strips)
1 Tbsp. minced garlic
4 eggs, beaten
1 c. shredded Parmesan and Romano cheese, blended

In a large pot, cook the pasta in salted water according to your personal tastes.  Before draining, set aside 1 c. of the cooking water.  Place the peas in a a large colander.  Drain the pasta over the peas.  Set both aside.

Return the pot to medium heat.  Add the oil, bacon and garlic.  Cook, stirring occasionally until garlic is golden.  Add the pasta and peas.  Toss to coat.  Add 1/2 c. of the reserved cooking water to the eggs in a bowl.  Increase the heat of the pot and add the eggs to the pot while stirring the pasta constantly.  Cook, stirring constantly, until the eggs thicken and coat the pasta.   Take the pot off the heat if eggs start to curdle.  Watch your heat!  Add the cheese and stir to mix.  Add a few tablespoons of cooking water to thin the sauce, if needed.

The real Italians out there will surely write to me about the authenticity of this recipe.  I am sure it’s an Americanized pasta dish.  Anyway, I love it and it comes from a cookbook that has a ton of other quick and easy recipes.  Surely, I will share more as we march along this journey together.  Let’s all walk to the kitchen together and whip up a fabulous meal for our loved ones, shall we?

xo–me

No Comments | In: Cooking | tags: easy, garlic, pasta. | #

Bell peppers are so colorful and lovely within any dish.  They bring flavor and beauty, something many ingredients are unable to do!  This is a simple, vegetarian dish that is refreshing after a work out, a day in the garden or even a nice addition to a meal. 

Ingredients:

1 red bell pepper
1 orange bell pepper
10 oz. pasta shells
5 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. pesto
1 garlic clove, very finely chopped
3 Tbsp. shredded fresh basil leaves
salt and pepper to taste

Put the whole bell peppers on a baking sheet and place under a preheated broiler, turning frequently, for 15 minutes, until charred all over.  Remove and place in a bowl.  Cover with crumpled paper towels and set aside.

Meanwhile, bring a a pot of lightly salted water to a boil.  Add the pasta, bring back to a boil and cook for 8 -10 minutes (however you like your pasta).  Combine the olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

When the bell peppers are cool enough to hold, peel off the skins, then cut open and remove the seeds.  Ch0p the flesh coarsely and add to the pasta with the basil.  Season to taste and toss well.

If you prefer green bell peppers for this dish, it looks just as lovely.  Serve with red and you have a nice Christmas dish.  I kid, I kid.

xo–me

No Comments | In: Cooking | tags: pasta, side dish. | #