Ziti con Salsiccia

I have to say that this is quickly becoming one of our family's favorite dishes.  I once had a friend make us a dinner that was very similar to this.  So...I set to work and came up with a dish that is absolutely wonderful, and so simple to make.  Here you go - Ziti con Salsiccia - Ziti with Sausage.

Ingredients:

1 lb. ziti

1 lb. italian sausage - mild

3 cloves garlic - chopped

1 can (15 oz) diced tomatoes

1 can (8oz) tomato sauce

3/4 tsp. salt

1 tsp. onion powder

1 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

1 1/2 cups mozzarella cheese

Any time I make a pasta dish, the first thing I do is fill a large pot of water and get it on the stove.  Here in Texas (aka - sea level) it takes forever for water to come to boil.  Get that pot on early so you're not waiting for the pasta.

Place your sausages in a large non stick skillet and on medium to medium-high heat, brown all the edges.  These don't have to be cooked all the way through, just brown around the edges.  This should take around 7+ minutes. 

Another thing I should probably explain....I tend to cook at least three things at one time.  So...I thought I was turning down my skillet, but really I was turning down the temperature on my boiling water.  Hence the overly cooked edges on my sausages.  Oh well...they'll still work just fine. 

Once your sausages are brown along the edges, put your chopped garlic into the pan and saute for 30 seconds to 1 minute.

Next pour in your tomatoes and tomato sauce.  Stir to combine.

Now it's time to add your seasonings - onion powder, salt, thyme, oregano and basil.  I had some fresh thyme, so I threw a little bit of that in there too. It helped to give it a fresh summery taste.

Remember those not quite fully cooked sausages?  Nows the time to get those things cooking.  Take a fork and a knife and slice the sausages into 1/2 inch medallions.

By now your sauce and your water should be boiling.  Place your pasta in the water and cook according to package directions - it should be around 10 minutes.   Here's a little hint - if you like your pasta with a little more sauce then only cook about 3/4 of a pound of ziti.

Turn your sauce down to a simmer and continue to simmer the sausages in the sauce while your pasta cooks - about 10 minutes.

If it all works out according to plan, your pasta and your sauce are both done at the same time.

Drain the pasta, and place it back in the large pot.  Pour the sauce over the top and stir to combine.

You could eat it just like this and serve it fresh out of the pot, but I decided to jazz it up a bit.

I threw on some mozzarella cheese, because, let's face it....everything is better with cheese.

Then stick it under the broiler for a few minutes until your cheese melts and gets slightly golden brown....but watch it close so it doesn't burn.

And there you have it - Ziti con Salsiccia.

Simple, delicious, and absolutely beautiful.

Chicken Spinach Fettuccine

This is an adapted recipe.  It was originally a Betty Crocker, but I've changed it slightly and added a couple of things.  It is really creamy and amazingly good!

Plus, as far as Alfredo type pastas go, this one is actually fairly good for you.  The only fat comes from the bacon, the low-fat cream cheese, and the Romano cheese - and there's only a little bit of all three.  Not too bad - and the taste is amazing.


Ingredients:

16 oz uncooked fettuccine
8 slices bacon - cut into small pieces
1 large or 2 small chicken breasts - cut into thin strips
2 cloves garlic, finely chopped
1/4 cup water
2 oz neufatel cheese (low-fat cream cheese)
1 cup chicken broth
3 Tb flour
3/4 cup freshly grated Romano cheese
3/4 cup fat free half-and-half
1 tsp salt
1/2 tsp fresh ground black pepper
9 oz frozen spinach - thawed and drained


Fill a large large pot with water and get it going on the stove.  This is for your fettuccine, however, it will take a little while for this to come to a boil so get it started right at the beginning.

In a large non-stick skillet cook your 8 slices of bacon.  When they are crispy - but not burnt - remove them from the skillet and place them on a paper towel covered plate.  Drain the grease from the skillet.

Place the chicken strips in the non-stick skillet and cook until no longer pink.  This only takes a few minutes.  You've removed the bacon grease, but there is still enough that the chicken will cook nicely.

When the chicken is done, reduce heat to medium or medium high and add the garlic.   Cook (stirring constantly) for 30 seconds.  Add the water and cream cheese, stirring with a whisk until smooth.

In a small bowl, stir chicken broth and flour together with a whisk.   Pour into the skillet and continue to cook and stir for two more minutes.  The mixture will thicken up.  

Your big pot of water should be boiling sometime soon.  Make sure and add those noodles once the water starts boiling.  They are going to take at least 12 minutes to cook - I usually leave them in for 13 or 14 minutes.

Reduce skillet heat to low and add Romano cheese.  This is what really gives it that rich flavor, so maker sure you include it.  Stir until cheese is melted.

Add half-and-half, salt, and pepper.  Stir to combine.  Now add the thawed and drained spinach.

As a side note, some people like to boil the spinach and then drain it.  I find this a little more cumbersome, so I generally leave the spinach out until it has mostly thawed.  Then I place it in a colander and run hot water over it.  After it has completely thawed, I place it in a cheesecloth (or a few paper towels) and gently squeeze out the extra water.  You want the spinach nice and dry.

Stir in the spinach and add a handful of the bacon bits.  Stir again to combine.

After the noodles are done, drain them and then combine with the spinach sauce.  Finish it off my sprinkling the rest of the bacon on the top of the noodles.

So good!

Enjoy!

Italian Tortellini Soup

Have you ever found a soup that your kids just gobble right up? Well, in our family this is that soup!

It is comforting, delicious, and simple to make - exactly what I love.

Ingredients:

1 pound italian sausage

1 medium onion - chopped

1/2 tsp basil

1/2 tsp oregano

2 carrots - sliced

1 medium zucchini - halved and sliced

3 cups water

2 cans tomato soup

8 oz. tortellini

Brown sausage and onions in a large pot - I like to use my enameled cast iron dutch oven, it's the perfect size.

Throw in all the remaining ingredients - except the tortellini.

That would be the veggies, seasonings, water, and tomato soup.

Bring it to a boil and reduce the temperature. Allow it to simmer for 15 minutes. Then throw in the tortellini and boil for 10-12 more minutes or until the tortellini is soft.

You can cover this and keep it on a simmer for a longer amount of time. Just remember, DO NOT add the tortellini until the final 10 minutes or else you will have a soggy, gross mess.

This is seriously some good eats - especially if you serve it with some Rosemary Bread....

...Mmm.

Enjoy!

Tomato & Basil Capellini

I have to say that this dish is amazing. It's light and simple and tastes so good after a hot summer day. I just made a little bit to share with my husband (seeing as how my kids don't like chunks of tomatoes), but I should have made a whole lot more. We ate it within seconds.

Don't take my word for it, go make some....NOW!

Ingredients:

2 Tb. olive oil

1 pint grape tomatoes - washed and cut in half

4 cloves garlic - finely chopped

1 tsp. salt

1 T. fresh basil - julienned (that's chopped in thin slices)

fresh parmesan cheese

12 oz. capellini pasta (angel hair)

mozzarella

Cook pasta according to package directions. A few minutes before you place the pasta in the water, start your sauce.

Heat the oil in a non-stick skillet. Once the oil is hot, add the tomatoes.

Hurry and chop up that garlic and the basil. Add the garlic and half the basil then sprinkle on the salt. Don't forget to put your pasta in the water.

Continue to cook until the tomatoes are heated through and starting to pop open.

When your pasta is done, drain it and then add it to the tomato mixture. Stir to combine and then sprinkle with the remaining basil and a handful of parmesan cheese.

The cheese is really up to you, put on as much as you like. You can also add a little mozzarella if you like. I chose to try and make mine a little more healthy...just a little. : )

Bistro Pasta Salad

My kids absolutely love this salad. And the best part is, you can go as simple or as crazy as you want with this. It can be a perfect side dish, or add a little chicken and you have dinner.

I'm going to give you the full recipe, but remember that there are only four absolutely necessary ingredients - the pasta, the cheese, the dressing and the basil. The other stuff is just extra goodness that can enhance the flavors.

Ingredients:

2 cups cooked pasta (penne, or spirals, or bowtie)

1 cup halved grape tomatoes

2 to 4 oz. crumbled feta cheese

1/3 cup lightly packed fresh basil, cut into strips (julienned)

1/4 cup chopped red onions

1/4 cup chopped sun-dried tomatoes

1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4 inch thick slices

1/2 cup italian dressing (I like the Good Seasons Italian Dressing or the Good Seasons Garlic & Herb)

If you use the Good Seasons dressing, make it according to package instructions.

Combine all ingredients except chicken. Place in refrigerator until chilled.

Top with chicken.

*I chose the simple recipe for my family. Mostly because I was out of red onion and sun dried tomatoes. Remember, it can be as simple or as complex as you like. Also - don't use zesty italian dressing, it just doesn't taste very good...really....don't do it!

Good luck!

Angel Hair Pasta with Chicken

This is a new recipe for our family. I got it from my friend, Jen, while at swim lessons a few weeks ago.

I did, however, make a few changes. Jen likes to use broccoli and carrots in hers - but I chose to use red and yellow peppers with zucchini. There is just something about this combination of vegetables that says "Summer" to me.

Other than that, the recipe is the same. It's a wonderful, light meal for the summer - especially here in Texas where we all feel like we're melting.

I hope you enjoy!

Ingredients:

2 Tbs olive oil (divided)

2 chicken breasts cut into small slices

1/4 cup finely chopped onion

half a yellow pepper - cut into small cubes

half a red pepper - cut into small cubes

1 small zucchini - cut into cubes

2 cloves garlic, minced

1 tsp salt

12 oz angel hair pasta

1 cup chicken broth

1 tablespoon fresh basil - chopped

1/3 to 1/2 cup grated parmesan cheese

Begin heating water for the pasta. Meanwhile, heat 1 Tb oil n medium skillet over medium heat; add chicken and onions and cook about 5 to 7 minutes or until the chicken is no longer pink in the center. Remove chicken from skillet and drain on paper towels.

Heat remaining 1 Tb of oil in the same skillet. Add vegetables and cook until tender, about 5 minutes. Add garlic and saute for an additional 30 seconds.

When water in boiling, cook pasta according to package directions.

Add chicken broth and basil to the vegetable mixture. Return chicken to the skillet. Add salt, reduce heat and simmer.

Drain pasta and add to the vegetable/chicken mixture. Lightly stir to combine. Place in a large serving bowl and sprinkle generously with fresh parmesan cheese.

*Notes*

You must use real cheese. In fact, I highly recommend buying the kind that you find in the refrigerated section - not the powdery, located on the shelf kind. I used that kind, because it was all that I had, however you must learn from my mistakes. Buy the real stuff!