Spicy Beef-Noodle Bowl

Recipe from bhg.com.

Fast, easy, delicious. I also like to add sliced bell peppers in with the broccoli.

Ingredients

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets

Directions

1. Brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

Louisiana Chicken Pasta

from smellslikehome.com

We just tried this recipe and it was pretty good. Will make again.

I wanted it simple so I just made the pasta w/o chicken or the bell peppers. I did like it as just pasta, but I think next time I'll add the chicken. Eric said he'd like the bell peppers but I wouldn't, so it is just a matter of preference I guess.

If you just want to try the pasta, I'll make the font a different color at that part of the recipe so it's easy to find.

For the chicken:
2 1/2 cups plain breadcrumbs
1 1/2 cups flour
3 large eggs beaten with a splash or two of water
3 1/2 tbsp Cajun seasoning, divided
peanut oil
5 boneless skinless chicken breasts, sliced diagonally into 1″ wide pieces

For the vegetables and sauce

1 1/2 tbsp butter
1 1/2 tbsp olive oil
1 red and 1 green pepper, sliced and cut into 1″ pieces
4 scallions, chopped
1 1/2 tsp Kosher salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/4 tsp ground cayenne pepper
2 cups heavy cream
1 cup half and half
2 tbsp cornstarch combined with 2 tbsp cool water in a small bowl
For the pasta

1 lb uncooked bow tie (farfalle) pasta
Kosher salt

In three separate dishes, place bread crumbs mixed with 1 1/2 tbsp Cajun seasoning, flour mixed with 1 1/2 tbsp Cajun seasoning, and eggs. Heat about 1/4″ peanut oil in a sauté pan over medium to medium-high heat until hot. Take the chicken pieces and coat them in flour mixture, then dip them egg, then coat them well with the bread crumb mixture. Carefully place them in the hot pan and cook until all sides are browned, adding more oil as needed. Cook in batches until all of the chicken is cooked. Place cooked pieces on a paper towel lined plate and sprinkle with additional Cajun seasoning, if you’d like.

When all of the chicken has been cooked, drain out the oil and carefully wipe out the pan. Return it to the stove and over medium heat, heat the butter and olive oil. Meanwhile, boil the water for the pasta, adding the salt right before adding the pasta; cook pasta according to package directions.
Add the peppers, scallions, salt, pepper, garlic powder, Cajun seasoning and cayenne pepper to the pan; cook for 8-10 minutes. Stir heavy cream and half and half into the vegetable mixture and bring to a simmer.

Add in the cornstarch and water mixture once the cream and vegetable mixture starts to bubble. Allow to cook until thickened, about 3-5 minutes.
Drain the pasta when it is finished cooking. Add the chicken into the pan and stir slowly to coat the chicken with the cream and vegetables. Allow the chicken to heat through.
In a large bowl, stir the pasta and chicken mixture together. Serve hot, sprinkling a little extra Cajun seasoning over the top of each serving if desired.

Hearty Greek Pasta

This is our go-to recipe if we are ever entertaining, whether it be a large crowd or just another couple. It's simple but tastes restaurant worthy, and is easy to double or even triple without losing the integrity of the dish.





1 lb chicken breasts (sliced diagonally)
3T olive oil
1 - 8 1/2 oz jar sundried tomatoes (packed in herb oil, drained and julienned)
3 cloves garlic, pressed
1/4 c fresh basil (please use fresh!), coarsely chopped
1 - 8 1/2 oz can artichoke hearts (packed in water, drained, and quartered)
6 oz crumbled feta cheese
2 c heavy cream (add more to taste - I like a lot!)
12 oz bowtie pasta
1t dried oregano


Brown chicken in oil for 5-6 minutes until cooked through. Add sundried tomatoes and garlic & saute for 2 minutes. Add basil, artichoke hearts, and feta cheese to pan and saute for an additional minute. Stir in cream; remove mixture from heat. Season to taste with salt, pepper, and oregano and cover.

Meanwhile cook pasta according to package directions. Drain and place pasta in a large bowl and toss with the sauce. Adjust seasonings with salt pepper and oregano, and add more cream if necessary.

Kielbasa Skillet with Rotini

I tried this a few weeks ago and it was so good. I'll make it again for sure. Although, it was more for an adult pallet. Not kids.

2 C. dried rotini or rotelle pasta (about 6 oz.)
1 T. olive oil
1 med. onion, cut into wedges
2 cloves garlic, minced
1 lb. cooked kielbasa, halved lengthwise and sliced diagonally
1 small zucchini, cut into matchstick-size strips (I used a yellow one, for color)
1 yellow or orange sweet pepper, cut into small strips (I used an orange one for variety of color)
1 tsp. italian seasoning
1/8 tsp. ground red pepper
8 roma tomatoes, cored and chopped (about 1 lb)

Cook pasta according to package directions; drain. Meanwhile, in a very large skillet heat oil over medium heat. Add onion and garlic and cook 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.

Add zucchini, sweet pepper, Italian seasoning, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally.

*This was so easy, and it was so good and flavorful!

Baked Penne with Summer Squash, Tomatoes, and Basil

source- Cooks Illustrated - Cover and Bake cookbook

This is SO good! Eric insists he's had this at Olive Garden. It has one of those rich, delicious pasta cream sauces. It tastes so much better than what this picture looks like.

This recipe calls for FRESH basil and other ingredients which we used so I cannot guarantee any results if you use dried.

Topping : (I like to skip this part, I don't like bread crumb toppings, but Eric likes it)
4 slices white sandwich bread, torn into quarters

2 Tbsp unsalted butter, melted

Filling
1 lb zucchini, halved lengthwise, sliced ½” thick

1 lb yellow summer squash, halved lengthwise, ½” thick
Kosher salt (not regular salt, it will not wipe off as easily)

¾ lb penne
4 Tbsp olive oil

6 medium shallots, minced (about 1 c)
4 medium garlic cloves, minced or pressed through a garlic press

¼ c flour
2 ½ c low- sodium chicken broth
1 ½ c heavy cream

2 oz Parmesan cheese, grated (about 1 c)
¾ c chopped fresh basil leaves

¼ c chopped fresh parsley leaves
Pepper

1 pint cherry tomatoes, quartered

Adjust oven rack to middle position and heat to 400.

Toss zucchini and squash with 2 Tbsp kosher salt and place in a colander and set inside a large bowl to drain, about 30 minutes. Bring 4 quarts water to boil over high heat. Stir in 2 Tbsp kosher salt and pasta. Cook until al dente. Drain pasta and return to pot and toss with 1 Tbsp oil. Set aside.

Process the bread and butter in a food processor fitted with steel blade until coarsely ground, about six 1 seconds pulses. Set aside. (Again, I skip this part)

Spread salted squash evenly over a double layer of paper towels and pat dry with additional towels. Wipe off any residual salt. Heat 1 Tbsp oil in large nonstick skillet over high heat until smoking. Add half the squash and cook, stirring occasionally, until golden brown and slightly charred, 5-7 minutes. Transfer squash to plate. Add another 1 Tbsp oil to pan and repeat with remaining squash.

Wipe skillet clean with paper towels.

Add 1 Tbsp oil to skillet and return to medium-high heat until shimmering.

Add shallots and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth and cream. Bring to simmer and cook, whisking often, until lightly thickened, about 1 minute. Off the heat, stir in Parmesan, basil, and parsley. Season to taste with salt and pepper. (we didn't season and it was fine)

Add the sauce, tomatoes, and sauteed squash to pasta, stir gently to combine. Pour pasta into 9x13 baking dish and sprinkle with bread crumb topping. Bake until bubbling and crumbs are lightly browned, about 15 minutes.

Cheesy Baked Mexi-Rigatoni

This is seriously YUM-O. I've had it for Wednesday dinner, Thursday lunch and dinner, and Friday lunch. The recipe serves about 6 hungry adults. (source: Picky Palate)

Cheesy Baked Mexi-Rigatoni

1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped (we used a can of chopped green chilies)
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes (I think regular tomatoes would be fine too)
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.

2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.

3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Spinach and Asparagus Chicken Linguini in a Parmesan Gorgonzola Cream Sauce

I'm finally posting a recipe! I got the recipe from Picky Palate. I made this last night, and we both had second helpings, it was so good.

Spinach and Asparagus Chicken Linguini in a Parmesan Gorgonzola Cream Sauce

12 oz uncooked linguini pasta
1 Bunch asparagus tips (you can use the body too, just cook longer)
2 Tablespoons butter
2 Tablespoons flour
Pinch of salt and pepper
3 Cups lowfat milk
1 ¼ Cups crumbled gorgonzola (I only used 1/2 cup)
¼ Cup grated Parmesan cheese
4 Cups baby spinach (chop into smaller pieces)
2 medium size chicken breasts, cooked and shredded
10 strips precooked bacon, crisped and crumbled
Pinch of salt and pepper to taste

1. Prepare linguini according to package directions. Drain and set aside. Bring a medium saucepan filled ¾ full of water to boil. Place asparagus tips in hot water and cook for 3 minutes. Remove and place into a bowl of ice water to shock and stop cooking. Set aside.

2. Place butter into a large dutch oven or pot over medium heat to melt. Whisk in flour, pinch of salt and pepper until combined. Slowly whisk in milk. Increase heat to medium high. While whisking, heat until milk comes to a light boil. Reduce heat to low and immediately stir in parmesan and gorgonzola until melted. Stir in chopped spinach, linguini, asparagus, chicken and half the bacon. Gently toss to coat, season with pinches of salt and pepper to taste. Serve in a large serving bowl and garnish top with remaining crumbled bacon pieces.