Pasta with {Slightly Skinny} Butternut Parmesan Sauce

A few months ago I was given a few butternut squashes (Is "squashes" correct? Or would that be "squash"? As in "deer"...or "fish"...or "moose"? I give up) from a relative that grows them in her garden- how fun is that- home-grown squash! Lovely, rich, smooth, gorgeously golden squash! 

As you can imagine, I was more than happy to accept her offer of a few to take home and have been on the hunt ever since for something to do with it other than soup (although I absolutely adore butternut squash soup and have tried several delicious recipes!). Recently I came across this pasta sauce recipe on Pinterest (of course) and decided to give it a whirl!

This sauce is really very simple to prepare. The only time consuming part is baking the squash, which could easily be done ahead of time. You can even make large batches of squash puree and freeze them in 3 cup amounts to have on hand when you need a quick go-to sauce for a weeknight meal! How easy would that be?? 

And, as usual, the squash does not disappoint. It is smooth and nutty as always, and combined with the flavors of sage and Parmesan, it makes a delicious addition to your favorite pasta.

Oh, and that amazing side dish you see in the picture? The one with the almonds? And more Parmesan? That's my sis-in-love's fantabulous roasted zucchini that ever since this summer has been my absolute favorite way to eat zucchini. I could seriously eat a whole bowl of THAT for dinner. Oh, now you want the recipe? Well, you're in luck! It just so happens I  know the lady who wrote a blog post about that... ;) You can thank me later.

Pasta with Butternut Parmesan Sauce

(printable version)

slightly adapted from Good Life Good Eats

serves 6

1 butternut squash (about 2 1/2 lb.- if using pre-made puree, this takes about 3 cups)

12 oz. penne pasta (or other favorite!)

1 TB olive oil

1 shallot, chopped (about 1/2 cup)

1/2 cup grated Parmesan cheese

1/2 cup skim milk

1/8 tsp nutmeg

1 tsp ground sage (or use 1 TB fresh!)

1 tsp parsley (or 1 TB fresh! If using fresh parsley, add with lemon juice at the end of cooking)

2 tsp lemon juice

salt and pepper to taste

broth or water as needed to thin sauce

Preheat oven to 350. Cut the squash lengthwise in half (see here for an easy way to do this!) and scoop out strings and seeds. Place squash cut sides down in a glass baking dish and add 1/4 cup water. Bake about 40 min. or until easily pierced with a fork. Cool 10 minutes, then scoop flesh from skins. Puree squash in a blender or food processor or using a stick blender until smooth.

Cook pasta according to package directions.

Meanwhile, make sauce. Heat olive oil over medium heat in a wide skillet. 

Add shallots and cook about 5 min., or until soft and translucent. 

Add squash puree and cook about another minute, stirring to combine. 

Add milk a little at a time, stirring continuously to incorporate.  

Stir in cheese and spices. If needed, add water or broth to thin the sauce to your liking. When sauce is hot, remove from heat and stir in lemon juice (and fresh parsley, if using). 

Serve over hot pasta with extra cheese and herbs if desired.

Spaghetti with Sauteed Chicken & Grape Tomatoes

Need a new way to dress up your spaghetti noodles? This delicious chicken dinner is easy enough for weeknights and has vibrant flavors and beautiful splashes of color! Simple ingredients like tomatoes, chicken, basil and garlic make this a healthy, fresh choice (pssst...it's also under 400 calories!).

Spaghetti with Sauteed Chicken & Grape Tomatoes

(printable version)

from Skinnytaste

serves 4

2 chicken breast halves, cut into 1 in. pieces

1/2 tsp oregano

1/2 tsp basil

salt and pepper

1-2 tsp olive oil

8 oz. spaghetti

2 cups grape tomatoes, halved

6 cloves garlic, smashed and coarsely chopped

4 tsp olive oil

4 TB chopped fresh basil

Grated cheese, for topping, if desired

Bring a large pot of water to boil. 

Meanwhile, season chicken generously with salt, pepper, oregano & dried basil. Heat a large skillet on med-high heat. Add 1-2 tsp olive oil. Add chicken. Saute 3-4 min. or until no longer pink. Remove and set aside.

When water begins to boil, add pasta and cook according to package directions. Reserve about 1/2 cup cooking water before draining.

While pasta cooks, add remaining olive oil to skillet on med-high heat. Add garlic and saute until golden brown (do not burn!). Add tomatoes and salt & pepper to taste and reduce heat to med-low. Saute 4-5 min. 

When pasta is drained, add it to the tomatoes and toss well. If pasta seems to dry, add some of the reserved pasta water.

Add fresh basil and chicken and toss well. Serve topped with grated cheese if desired.

{Slow Cooker} Sausage and Bean Soup with Pasta & Kale

Once again, I've come to the time of year where I can't decide if it's still soup weather or not.

Some days lately it's been up in or near the 70's with sunshine streaming in the windows, inviting me to unpack my summer box of clothes. But other days, like today, the gray returns and the chill creeps back in like an unwanted guest who has overstayed their welcome.The warm sunny days make me eager to dust off the grill and make big crisp salads, but when the rain and fog roll back in I still cling to my warm, comforting, hearty soups.

This soup is so delicious that even if it's warm where you are, you might not want to wait for fall!

It is full of hearty things like sausage, beans, pasta, and of course, veggies! The sausage adds a bit of zip and the kale gives it a vibrant freshness.

Enjoy!

Sausage and Bean Soup with Pasta & Kale

(printable version)

adapted from The Italian Dish

serves about 6

1 cup dried cannellini beans, soaked (or 1 15 oz. can, drained)

1 lb. ground sausage (turkey or pork)

1/2 med. onion, diced

1 med. carrot, diced

1 TB olive oil

2 garlic cloves, minced

 1 15 oz. can diced tomatoes

6-8 cups chicken broth

1 tsp dried thyme

1 bay leaf

salt and pepper

1 cup ditalini pasta (or any small pasta)

a few handfuls of chopped kale

grated Parmesan cheese (for topping)

In a large skillet, brown the sausage; remove from pan and drain off the fat. Do not wipe clean. Add onion, carrot and olive oil and saute 2-3 min. or until softened. Add garlic and saute about a minute more.

Combine sausage, sauteed vegetables, tomatoes, chicken broth, thyme, bay leaf and salt and pepper in crock pot. Cook 6-8 hrs. on low setting.

15-20 min. before serving, add pasta; stir. Cook on high until pasta is almost tender, about 10 min. Add kale and stir, cooking for several minutes or until wilted.

Serve topped with grated Parmesan.

Penne Gorgonzola with Chicken

I have recently discovered another love. Can you guess what it is?

I suppose "cheese" would always be a safe guess. And if that's what you said, you'd be darn right! No, I haven't recently discovered a love for cheese in general. I have loved cheese since...well, probably since I could eat cheese! But for many, many years, my knowledge of cheese was limited to varying shades of cheddar. Which is amazing, by the way. But along the way of my cooking journey, I have discovered SO MANY kinds of cheeses! Amazing cheeses!! Soft cheese, hard cheese, crumbly cheese. Who knew there were so many kinds to love??

Among the many textures, flavors, and colors, there is one in particular that I have recently been over the moon about. Gorgonzola. OH. MY. GOODNESS. This cheese is so incredible. I think it started on our anniversary this summer when we ate an appetizer of Gorgonzola Waffle Fries with a Gorgonzola dipping sauce. I could have eaten that alone for dinner. Every once in a while, I daydream about it. Wish I could find a way to replicate it. *sigh*

Anyways, this cheese, with its contrasting sharpness and sweetness, has captured my heart and my taste buds, which is why I cannot wait to share this fabulous pasta recipe with you! It is creamy and flavorful and laced with the pleasant flavors and aroma of fresh herbs and a quality cheese.

Penne Gorgonzola with Chicken

(printable version)

slightly adapted from Taste of Home

serves 8

1 package (16 oz) whole wheat penne pasta

1 lb. boneless, skinless chicken breasts, cut into 1/2 in. pieces

1 TB olive oil

1 lg. garlic clove, minced

1/4 cup white wine

1 cup heavy whipping cream

1/4 cup chicken broth

2 cups (8 oz.) crumbled Gorgonzola cheese

6 to 8 fresh sage leaves, thinly sliced

salt and pepper to taste

extra Gorgonzola and fresh parsley for garnish

Cook pasta according to package directions. Meanwhile, in a large skillet, over med. heat, brown chicken in oil on all sides. Add garlic, cook 1 min. longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper. Cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with additional cheese and parsley.

Chicken Paprikash

Isn't it funny how many comfort foods contain pasta? Spaghetti, macaroni and cheese, fettuccine alfredo...somehow a delicious sauce, poured over steaming noodles (no matter the shape!) does wonders for our souls.

This chicken paprikash is a new one for me- it definitely stirred up some homey feelings and I was sure it reminded me of something.

Maybe it was the tender chicken simmering in a flavorful red sauce that reminded me of my mom's chicken spaghetti.

Or maybe it was stirring sour cream into a tomato based sauce that put me in mind of stroganoff.

Either way, this sauce has a flavor of its own- and if you haven't guessed it yet, refer back to the title. Paprika! Two whole tablespoons of the sweet and smoky substance make up about the only spice in this dish (besides salt and pepper of course!). And it is amazing. Down home comfort with a flavor twist.

Do you have a favorite "comfort food" recipe?  I'd love to try it! Please email me at peanutjoy@gmail.com and maybe I'll feature your recipe on my blog!!

Note on the recipe- Annie recommends using bone-in, skin-on chicken thighs and/or legs...I chose to use skinless, boneless chicken breast and it was wonderful- so go by your preference!

Chicken Paprikash

(printable version)

from Annie's Eats

serves 8

3 lbs. chicken thighs, legs or breast

salt and pepper

2 tsp olive oil

1 lg. yellow onion, halved and thinly sliced

3 cloves garlic, minced

2 TB sweet paprika

3 TB flour

1 3/4 cup chicken broth

1 (15 oz.) can diced tomatoes, with juice

1/2 cup sour cream or greek yogurt

cooked egg noodles for serving

Season chicken with salt and pepper. In large pot, heat oil over med-high heat. Place the chicken pieces in the pan, skin side down (if using thighs or legs) and cook until browned, about 6 min (time will be shorter if using breast). Flip and cook other side until browned. Transfer to a plate.

Discard all but 1 TB of fat from pot and lower heat to med. Add onion and cook, stirring frequently, until it begins to soften, about 2 min. Add garlic and continue to cook, about 3 min. more. 

Stir in paprika and flour, season with salt and pepper, and stir constantly until the mixture is fragrant and begins to stick, about 1 min.

Stir in broth a bit at a time, whisking until smooth. Add tomatoes and bring the mixture to a boil. Return chicken to the pot. Reduce heat to a simmer, cover and cook until chicken is cooked through, about 20 min. Prepare noodles while chicken is cooking.

Remove chicken pieces to a cutting board and shred, removing skin and bones if necessary. Stir shredded chicken back into the pot. Remove from heat and stir in sour cream or yogurt. Serve warm over egg noodles.

Easy Butternut Squash Shells and Cheese

Do you remember last year when that one amazing soup totally sent me on butternut squash kick for awhile?

Welllll...I think it's started again. There is just something so irresistible to me about that creamy orange, mildly flavored squash. And when you pair it with ooey gooey cheese? Don't even get me started.

This recipe is no exception. It is very similar in flavor and texture to the awesomely delicious pumpkin macaroni and cheese and fairly easy to prepare. Tackling the squash is, as always, the most difficult part. You'll need a good sharp knife and some elbow grease to slice your way through the tough skin and firm flesh- but it's definitely worth it!

Easy Butternut Squash Shells and Cheese

(printable version)

by How Sweet It Is

serves about 6

3 cups uncooked whole wheat pasta shells

4 cups cubed uncooked butternut squash (about 1 medium)- peeled and seeds removed

2 TB olive oil

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

3/4 cup chicken or vegetable stock

1 1/2 cups milk

6 oz. shredded cheese (I used Gruyere- fontina was recommended)

4 oz. shredded Parmesan cheese

2 TB brown butter (for "how-to" click here)

2 TB fine bread crumbs

chopped fresh herbs for garnish (I used sage)

Preheat oven to 375. Prepare water for pasta and cook according to package directions. Drain.

While pasta is cooking, heat a large skillet over med-low heat. Add oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 min., stirring occasionally, until squash is soft and can be easily mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or fork, smoothing it out with a spoon to remove all the chunks.

Add in milk, 4 oz. of the Gruyere or fontina and all of the Parmesan, stirring until melted and smooth, about 5 min. If needed, add more milk a little at a time, stirring until smooth. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and add more seasoning, if desired.

Fold shells into the sauce, coating completely. If not using an oven safe skillet, transfer shells to a casserole dish. Top with remaining cheese and breadcrumbs and bake for 15 min. If a bubbly, golden topping is desired, broil 1-2 min. after cooking. Sprinkle with fresh herbs and serve!

Mom's Hamburger Stroganoff

As the temperatures drop, a definite craving for warm comforting foods begins to emerge. One of my husband's (and mine!) all time favorite comfort-foods is his mom's recipe for hamburger stroganoff.

This delicious pasta dish was passed down to me when I joined the family as the newest Mrs. Cochran and not only is it affordable and quick, it is creamy and simply soul-warming!

Mom's Hamburger Stroganoff

serves about 4

1 lb. hamburger

4 TB chopped onion

1/4 cup butter

1 can golden mushroom soup

1 can cream of mushroom soup

2 whole bay leaves

4 cups egg noodles

8 oz. sour cream

Brown the hamburger. In another pan, melt butter over medium heat and add onion. Saute until just done. Add both cans of soup plus 3/4 of a can of water for each. Bring to a boil. Add hamburger, noodles and bay leaves. Reduce heat and simmer uncovered 15-20 min. or until noodles are tender. Stir in sour cream just before serving.

Chicken Orzo Skillet

I present to you: another delicious skillet supper!

This tasty dish is full of flavor and healthy ingredients- tender chicken, white beans, orzo pasta, roasted broccoli and stewed tomatoes. All easy to prepare and even easier to enjoy!

Tip: Heating up leftovers the next day, I topped my helping with a handful of grated cheese...definitely an upgrade!

Chicken Orzo Skillet

(printable version)

adapted from Taste of Home

serves 6

1 cup uncooked orzo pasta

1 lb. chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans stewed tomatoes, cut up

1 can cannellini beans

1 1/2 tsp Italian seasoning

1/2 tsp salt

about 2 cups fresh broccoli florets, roasted (for instructions on roasting broccoli, click here)

Shredded mozzarella cheese, if desired.

Cook orzo according to package directions. Meanwhile, cook chicken in 2 tsp oil over med-high heat for 6-7 min. or until no longer pink. Remove to a plate and keep warm.

In the same skillet, cook garlic in remaining oil for 1 min. Add tomatoes, beans, seasoning and salt. Bring to a boil. Stir in broccoli and chicken and heat through. Drain orzo, stir into chicken mixture. Top with cheese, if desired. Enjoy!

Pork n' Penne Skillet

I have been enjoying a recent library rental cookbook called the Taste of Home Busy Family Favorites. It has many tested, quick, easy and delicious meals for days when you're on the go or simply don't have time to be in the kitchen for an hour or more. All the recipes take about 30 minutes to make, and this one has the added bonus of being a "one-pan" skillet supper! Sometimes it's nice not to have a stack of dishes to wash when you're done cooking (I'm sure my husband thinks so- he's usually the dish washer)!

That being said, this yummy dish is not only quick, but it's delicious! Tender strips of pork, penne, mushrooms (yes, I said mushrooms...we'll get to that in a moment), peppers and onions, all simmering in a creamy tomato sauce...this is some serious comfort food.

So, about the mushrooms.

If you know me very well, you know that mushrooms are a food I ignore.

I'm not on an active campaign to destroy them, I just avoid them.

And, if they happen to be included in something I want to order, the menu and I exchange awkward glances and I order something else.

Or sometimes I boldly order previously mushrooms laden entrees sans mushrooms.

That's all.

But...this year on Mother's Day we had steak at my in-law's house and Mom sautéed these gorgeous mushrooms in butter and served them with the steak. WOW. I was intrigued.

It was enough to convince me to give mushrooms a chance. I had never cooked with fresh mushrooms before, so maybe it wasn't fair, this avoidance of mine.

So...I bought some.

And put them in this skillet.

Then I ordered a meal at Applebee's that featured mushrooms with chicken. I ate them.

Then I put them on pizza.

All instances were very tasty! Needless to say, I think my frigid relationship with mushrooms is over. While we still aren't BFF's, I am definitely letting them into my life.

No more awkward glances.

Pork n' Penne Skillet

(printable version)

from Taste of Home Busy Family Favorites

serves 8 (I halved it for us)

2 TB flour

1 tsp chili powder

3/4 tsp salt

3/4 tsp pepper

1 lb. boneless pork loin chops, trimmed and cut into strips

2 cups fresh sliced mushrooms

1 cup chopped onion

1 cup chopped red sweet pepper

1 tsp oregano

1 TB oil

1 TB butter

1 tsp minced garlic

3 cups milk

1 can (15 oz) tomato sauce

2 cups uncooked penne

In a large resealable plastic bag, combine flour, chili powder, salt and pepper. Add pork, a few pieces at a time, and shake to coat.

In a large skillet, cook the pork, mushrooms, onion, pepper and oregano in oil and butter over medium heat for 4 to 6 or until pork is browned. Add garlic, cook 1 min. longer.

Add milk, tomato sauce, and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 min. or until meat is tender and pasta is done.

Chicken {or Tuna} Noodle Salad

There is one point on which my husband and I do not agree (okay, so there's a couple, but really, not very many!). 

Tuna. 

He hates it. I enjoy it. 

I grew up on tuna- my mom LOVES it! She eats it almost every day, on crackers, on sandwiches, in salads...her mom also loves it, so I guess it's hereditary. 

However, even though my husband grew up eating tuna casserole (and I did not...hmmm...maybe we've got something there), he does NOT like tuna. So, like a good wife (haha) I do not force him to eat it. 

However, this summer I've had a craving for my mom's tuna noodle salad. The perfect summer meal, it doesn't require an oven, requires minimal preparation and uses simple ingredients you probably already have. The only point my mom and I disagree on is the temperature. She likes to serve it while the noodles are still warm- I like to make it ahead of time so it will be chilled. 

Anyhow, back to the problem. Tuna. I decided to make a compromise. I'd make the salad, but substitute canned chicken for the tuna! Hardly anybody can tell the difference between chicken salad and tuna salad anyway, so why not? Hubby will be happy not to have to eat tuna and smell that fishy smell in the house and I can have my salad. :) Yum!

Chicken (or Tuna) Noodle Salad

(printable version)

serves 4-6

1 pkg. spiral noodles (or shape of your choice)

1 large can of chicken (or tuna), drained

about 1/2 cup chopped celery

about 1/2 cup diced cheddar cheese

1/4 cup mayonnaise, or more to taste

2 TB mustard, or more to taste

salt and pepper

Cook noodles according to package directions. Drain and rinse with cold water. Place in a large serving bowl.

Add remaining ingredients to noodles and mix thoroughly to combine. Salt and pepper to taste. If desired, cover and chill.

{Skinny} Grilled Chicken and Roasted Broccoli Alfredo

You want to know what really makes this recipe fantastic?

No, not the juicy grilled chicken.

No, not even the amazingly rich and creamy sauce that harbors no such lurking fats like cream or butter (well, ok, if I'm going to be serious, the sauce is pretty darn fantastic. But I digress...).

What, then??

The broccoli. Oh my.

If you have never tasted roasted broccoli in your life before, please take a few minutes and treat yourself. Yes, I mean, go now, to the store and buy a head of broccoli (are they called heads?), chop it up, throw some oil on that baby and start it roasting.

Ok, where were we? While your broccoli is roasting we can finish our discussion. About what? Oh, yes. Roasted broccoli. By they time I have you drooling your own roasted broccoli will be done and then you'll thank me, ok?

SO.

My husband is a self-proclaimed broccoli disliker (he is so sweet, he would never use the word "hate"). So, even though I like it, I usually forgo it to make other veggies we both like.

Asparagus, for example.

Anyway, when he bit into a piece of the roasted broccoli included in this fabulous meal, he said something to the effect that if everyone made broccoli like that, no one would be a hater. Well, maybe not in those words. But you get the idea. He loved it! I told him that the blogger on the site where I learned how to work such magic said it was better than biting into a steak and he actually said, "I could see why she would say that..."

!!!

Something about the roasting really brings out the good side of broccoli and gives it that oh-so-yummy sort of crispiness. And doused in a fair amount of Alfredo? Don't get me started.

So, SO different than steamed broccoli. K?

Seriously, there's no way you'd know this was a "skinny" recipe if I didn't tell you.  The sauce is rich and creamy and melty like any good Alfredo. I kept having to remind myself that there was no butter and no cream involved. Crazy! I guess the Greek yogurt must be the secret weapon, because there's hardly even any milk!

So go ahead. Pretend like you're indulging.

{Skinny} Grilled Chicken and Roasted Broccoli Alfredo

(printable version)

from Celebrations .com

makes 4 servings

2-3 chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups broccoli florets

8 oz. fettuccine

2 TB olive oil

2 tsp minced garlic

2 TB flour

1 cup chicken broth

1/4 cup nonfat Greek yogurt

1/4 cup skim milk

1/4 tsp pepper

pinch of nutmeg

3/4 cup fresh Parmesan cheese, grated

To roast broccoli, preheat oven to 425. Toss florets with a small amount of olive oil, salt and pepper. Roast on foil lined cookie sheet 15-20 min. or until crisp-tender. Set aside.

Cook pasta according to package directions.

To make sauce, heat olive oil in a medium saucepan over med-low heat. Add garlic and cook, stirring frequently, until garlic is golden, about 2 min. Whisk in flour until smooth, about 2 min. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer about 3 min. or until the mixture thickens, stirring gently. Stir in cheese until melted.

Toss pasta, chicken, broccoli and sauce to combine and evenly coat.

Tex-Mex Chicken and White Cheddar Spaghetti

You know how some dishes are better the second day?

Like, after the spices and things have had some time to chill out together in the fridge overnight (or longer)?

Well, it's a good thing this recipe makes enough for an army because it's one of those. Every time we reheated it (which, I think, was about 4 or 5 times), it seemed to taste better to me!

Maybe it was the chicken absorbing the spice of the jalapeños.

Or the noodles soaking in the sharpness of the aged white cheddar sauce.

Or the cilantro working it's way into everything else.

However it happens, this spaghetti is delicious at first bite, and even better with every subsequent taste.

Tex-Mex Chicken and White Cheddar Spaghetti

(printable version)

from Lauren's Latest

serves about  6

12 oz. thin spaghetti (I used whole wheat)

3 TB butter

1 cup diced yellow onion

2 TB flour

1 cup chicken stock

1 cup milk

1/2 lb. grated sharp white cheddar cheese

1 TB chopped pickled jalapeños + 1/2 TB juice

1/2 tsp cumin

salt & pepper to taste

2 cups cooked, shredded chicken

3 TB chopped cilantro

Cook noodles according to package directions.

In another large saucepan, melt butter and saute onions until softened, about 5 min. Stir in flour and cook 2 more minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat and cook until sauce has thickened. Sprinkle in grated cheese and stir to melt into sauce evenly. Stir in cumin, salt and pepper, jalapeños, jalapeño juice, chicken, cooked spaghetti and cilantro. Toss to coast everything evenly in sauce. Taste and adjust seasonings if desired. Top with more cilantro.

Creamy Avocado Pasta

I know, I know. Don't tell me. I'm a week late to be making green pasta. Seems like it would be a clever thing to whip up for St. Patty's Day, right? Well, that's taking for granted that you plan ahead. And remember holidays. Which I didn't. So...here's some yummy green pasta...a week(+) late!
This pasta combines flavor from some of the yummiest green foods there are: avocado, lime, jalapeño, spinach and basil. Add garlic and pasta to that lineup and you know you're going to encounter some serious deliciousness.

While the making of the sauce did have me wishing I owned a snazzy food processor (or even a not-so-snazzy one!), my blender accomplished the task eventually. I think it prefers smoothies though.
Though coupling the rather exotic and south-of-the-border flavors with spaghetti seemed a bit unusual, it was a delicious new twist on pasta for me. The flavors blended fabulously and the bright green color was fun! I served it alongside chicken breast which I also pan fried in lime juice- a zesty compliment to the filling and creamy pasta.

Creamy Avocado Pasta

(printable version)

by Blissful Eats

serves 4

1 ripe avocado, pitted

1/2 lime

2 garlic cloves

1/4 jalapeno

1/4 cup packed fresh basil

2 cups spinach, divided

1 tsp salt

pepper

2 TB olive oil

1/4 cup Parmesan

1 lb. whole wheat spaghetti (I did not use this much- only about 1/2 a box)

Cook noodles according to package directions. When you drain the noodles, reserve 1 cup of the cooking water. Put one cup of the spinach in the bottom of a serving bowl; top with drained spaghetti and toss for a few minutes to wilt spinach.

While pasta is cooking, prepare sauce. Combine in food processor: flesh from avocado, zest of lime as well as juice, garlic, jalapeno, basil, remaining cup of spinach, salt, pepper to taste, and oil. Blend until smooth.

Pour sauce over pasta and toss to coat evenly, adding some reserved cooking water as needed to loosen pasta. Top with Parmesan and more basil for garnish.

Spaghetti with Mozzarella-Stuffed Turkey Meatballs and Chunky Marinara {a Crazy Cooking Challenge}

Wow. I think I set a personal record for the longest title yet! And rightly so. If any, flavor-packed dish is deserving of a long, drawn out title, this delicious spaghetti is.

When I heard that the March cooking challenge would be spaghetti, I was delighted. Spaghetti, how I love thee...let me count the ways:
1) Plain and simple: easy, ground beef simmered in sauce out of a jar, over plain noodles.
2) Quick homemade sauce with Italian sausage, over whole wheat thin spaghetti or angel hair
3) Mom's recipe, chicken simmered in red sauce all day in the crock-pot, served over rotini.
4) Always, always!! With sour cream and shredded cheese. Yes. Ah, comfort food.
5) WITH THESE MEATBALLS- I mean, hey! They are stuffed with cheese for goodness' sake!! What more can you ask?? Bacon, you say? Bacon and cheese stuffed meatballs?? Hmm, that is an idea worth considering. Moving right along...



 I can't even begin to tell you how much flavor is packed into these little round balls of meat. Also known as meatballs. When I stumbled upon this recipe on Lauren's Latest, I knew I had found my ultimate spaghetti. But, alas! There was no sauce recipe, so I searched the web for the perfect sauce to compliment such a magnificent concoction as cheese stuffed meatballs. Moist, flavorful, cheese stuffed meatballs. Chunky Marinara from For the Love of Food caught my attention. It is chock full of tomatoes and onions and is just perfect for a gal like me who doesn't like to drown her pasta in red sauce.

Now, normally incredible yummyness is accompanied by a heaping serving of guilt. HOWEVER...take a moment to calculate with me... Turkey meatballs + Vegetable-laden-sauce + Whole wheat spaghetti = Healthy! Yay! Devour the incredible yummyness and throw the guilt out the window!

Anyhow, long story short, I combined recipes from these two fantastic bloggers, and it magically transformed into one delicious meal.

Spaghetti with Mozzarella-Stuffed Turkey Meatballs and Chunky Marinara

(printable version)

combined and tweaked by Jenn

Original recipes by Lauren's Latest and For the Love of Food

serves 4-6

whole wheat spaghetti noodles, or noodles of your choice

For meatballs:

1 slice white bread

1/4 cup milk

1 1/4 lb. ground turkey

1/2 cup finely diced onion

2 cloves garlic, minced

1 TB ketchup

1 egg

3/4 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/4 tsp dried oregano

1 tsp dried parsley

24 1/2 in. cubes mozzarella cheese

Preheat oven to 375. Grease or line baking sheet with parchment paper. Tear bread into chunks and place in large bowl. Pour milk over bread and let it soak while you chop onions and garlic. Add the remaining ingredients (except cheese) to the bread/milk mixture and mix thoroughly. Scoop mixture by the tablespoon into your hand and push one cube of cheese into the center. Press meat mixture around cheese to completely cover and place on baking sheet. Repeat until all meat mixture is used. You should have 24. Bake 20-23 min. or until meat is thoroughly cooked. Serve with marinara atop spaghetti.

For marinara:

1 med. yellow onion, diced

1 garlic clove, minced

1 can diced tomatoes

1 tsp dried Italian herbs

1 tsp dried basil

2 TB red wine vinegar

1 TB olive oil

salt and pepper to taste

Saute onions in olive oil about 5 min or until translucent. Add garlic and saute several minutes, until fragrant. Add the rest of the ingredients and simmer at least 5 min. Serve with spaghetti and meatballs.

Sources: Lauren's Latest and For the Love of Food

Creamy Tuscan White Bean Pasta

This amazing pasta dish requires quite a few ingredients I do not consider "staples", and it was probably one of our more expensive dinners, but for a treat and something out of the ordinary, it was WAY worth it! I absolutely love the combinations of all the vegetables with the creamy sauce and pasta, complimented by delicious white beans. As far as I can remember, I have never had beans in pasta before- it was awesome! I used whole wheat shells, and the beans sort of hid inside the shells, giving the pasta a new, rich flavor and texture. Mmm, mmm!

The first step of this delicious meal from "How Sweet It Is" is to roast a red pepper- something I had never done before! It was super easy and provided fantastic results! The roasted pepper lent an incredibly smokiness to the whole dish. It's so simple, you don't even need a recipe. Just preheat the broiler of your oven, slice the pepper and lay skin side down on a baking sheet. Broil about 10 min. or until the pepper skins start to get good and blackened. Immediately remove peppers from the sheet with tongs and put into a Ziploc bag. Seal and let them "steam" for 20-30 min. Peel the skins off if they're really charred. It really is that easy!! Can I get a "YUM!"? Now that I know this amazing trick to roasting my own red peppers, I will definitely be looking for recipes including them. I bet they would be awesome on pizza...

The other amazing vegetables included in this dish account for the "Tuscan" title: spinach, sun dried tomatoes and artichoke hearts. What a winning combination!

And the only thing that can make all this even better? If you said bacon, you are absolutely correct (really, could there be another answer to that question?)! Pancetta, also known as Italian bacon, adds a delightful, smoky flavor to the pasta, especially since the onions are cooked in the grease...

And the glue that holds it all together...a creamy, light Parmesan white sauce. What a perfect compliment to an outstanding meal.

Creamy Tuscan White Bean Pasta

(printable version)

adapted from How Sweet It Is

serves 4

2 cups whole wheat shells or other pasta

1/4 cup chopped pancetta

1/2 onion, chopped

3 garlic cloves, minced

4 cups fresh spinach

1 roasted red pepper, chopped

1/4 cup sliced sun-dried tomatoes

5-6 artichoke hearts, chopped (about 1/3 cup)

1 can white beans (I used Great Northern)

2 tsp dried basil

1 TB butter

1 TB flour

1 (15 oz) can skim evaporated milk

1/2 cup low-fat milk

3 TB Parmesan cheese

salt and pepper to taste

Boil water and prepare pasta according to package directions.

Heat large skillet over med-high heat. Add pancetta and cook until crispy and fat is rendered; remove and drain on a paper towel. Reduce heat to med-low and add onion, stirring to coat. Cook 3-5 min or until softened. Add garlic and spinach and stir until spinach is wilted. Add in peppers, tomatoes, artichoke hearts, beans, and basil, stirring to mix. If pasta is done, add it as well. Reduce heat to low and stir every few minutes while you make the sauce.

Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milks, allow to come to full boil while stirring continuously. Reduce to simmer and stir another 5 to 7 min until it thickens a bit. Reduce to low and add Parmesan cheese. Taste and season with salt and pepper.

Pour cream sauce into skillet with vegetables, pasta and beans, then add in bacon. Stir to mix, then transfer to a large serving dish. Enjoy!

Source: How Sweet It Is

Penne with Creamy Pumpkin Sauce {and Chicken}

As I have mentioned before, I have a lot of pumpkin to use up. Not only in baggies in my freezer, already pureed, but also still in pumpkin form in my cold back pantry, awaiting puree-ification. So, I'm trying to get creative. I have made pumpkin bread, pumpkin cookies, pumpkin soup, pumpkin mac 'n' cheese, pumpkin donut holes, you name it. They have all, by the way, been delicious. And I am glad that my over-abundance of pumpkin means that I will be able to cook and bake with it all year, instead of being constrained to it's seasonal spotlight, autumn. My latest foray into cooking with pumpkin is another pasta dish, which tasted remarkably similar to its cheesier baked cousin, pumpkin mac 'n' cheese. This is definitely a simpler method of mixing your pumpkin with your pasta and it is incredibly tasty too! I am sorry to say that it is not a very pretty dish, which always grieves me. I confess, I am partial to food that looks just as pretty on the plate as it tastes delicious in your mouth. This is not one of those. It is unfortunately not very eye-catching, but it is delicious, and for that, I must share.
The original recipe I found was a non-meat entree, but I fixed that. :) I decided the addition of chicken tossed in the creamy sauce sounded fabulous, so the first step I took was to bake a couple of chicken breasts. I did not really season them, since I wanted them to soak up the flavor of the sauce. I recommend baking chicken breast uncovered in a 350 oven for about 45 min to an hour, depending on thickness. Chicken is done when no longer pink inside and juices are clear. When the chicken gets close to being done (say, 25 min. till), you can start on the pasta. Cook your penne (I like to use whole wheat penne) or other pasta, if you have an aversion to penne.
Meanwhile, in a pot, stir together cream cheese, Parmesan, butter and milk over low heat until it is all melted and creamy (I accidentally added the pumpkin at this juncture as well, but it didn't seem to hurt). If you can't resist the urge, go ahead and dip your finger in for a taste test. Mmmmm....

Add the pumpkin (if you didn't add it prematurely like me) and seasonings.

Make sure it's all creamy and hot through, then add it to the pasta. When the chicken is done, cube it and throw it in; toss, and you've got yourself a creamy, delicious dinner! I served ours with asparagus and homemade Italian bread (I should share that recipe with you soon- it is delicious!!). Enjoy!

Penne with Chicken and Creamy Pumpkin Sauce
(printable version)

serves 4

2 chicken breast halves, cooked and cubed

1/2 box of whole wheat penne pasta (about 8 oz)

4 oz. cream cheese (half a package), cubed

1/4 cup Parmesan cheese, grated

1/4 cup butter

1/4 cup milk

1/2 cup canned (or homemade) pumpkin puree

1/4 tsp ground red (cayenne) pepper

nutmeg to taste (start with a dash)

Cook pasta according to package directions.

Meanwhile, heat cream cheese, Parmesan, butter and milk on low until cream cheese is melted, stirring frequently. Add pumpkin and seasonings and stir, heating through.

Drain pasta; add sauce and chicken and toss to coat.

Source: Kraft Foods

Chicken-Cheese Lasagna Roll-Ups

Name the #1 most irritating thing about otherwise divine lasagna:
(I'll give you a hint: it has nothing to do with ingredients)



*pause*



If you're like me, you said "Keeping all the layers together when you cut and serve it!" While I am not an expert on solutions to that problem, I did recently find a recipe that took ALL the work out of slicing up an inviting pan of lasagna. In fact, there's no slicing required at all! This "lasagna" comes in individual servings! What I'm talking about is a lasagna "roll-up"- all the deliciousness of lasagna rolled into a convenient and beautiful little package. I recently discovered Pinterest (which, by the way, is incredibly addicting!) and that is where I first spied this idea (by the way, you can follow me on Pinterest by clicking that red button over there...just sayin'). They looked so intriguing, I had to give it a try! I'm so glad I did.
This recipe is a little different than traditional lasagna because it uses chicken instead of a traditional meat sauce, but now that I've tried this once I can't stop thinking of other ideas- definitely more traditional, vegetarian, Alfredo, you name it! You could wrap all sorts of tasty things up in these gorgeous noodles!
The first step if you don't have any pre-cooked chicken on hand is to bake some chicken breasts. While the chicken is baking, go ahead and boil the lasagna noodles according to the box directions for "al dente".
Once the chicken is done, dice it up and combine with the cheeses, milk and pepper. Yes, three yummy cheeses. ricotta, feta, and Parmesan.

Can you have too much cheese? I think not.

Can't have too much cheese! However, I found this particular blend of cheeses to be a little dry, even with the addition of milk. I think I might swap the Parmesan or feta out for mozzarella next time to add a little more moisture and gooeyness.
Spread some spaghetti sauce in the bottom of a pan (I found an 11x7 was about perfect, but if you don't want them so cozy, a 9x13 would work well also).

Lay the lasagna noodles out flat, working one at a time. Put about 1/2 cup of the mixture (or just divide it into eighths) onto each noodle and spread it down the length of the noodle, leaving about 1 inch at the end empty (this helps with sealing).

Then roll the noodle loosely toward the empty end. If your noodles are still warm, they will seal easily.

Aren't they pretty?

Place the roll seam side down on top of the spaghetti sauce. Repeat with the remaining noodles and cover with more sauce. Cover and bake!

I served ours with a green salad and it was a delicious meal. I loved how the rolls were so easy to remove from the pan, no mess, no slicing. And it tasted a lot like traditional lasagna, just in a more convenient form!

Chicken-Cheese Lasagna Roll-Ups
(printable version)

serves 4-8 (depending on your appetite!)

3 cups chopped cooked chicken

1 cup ricotta cheese

1/4 cup feta cheese

1/4 cup Parmesan cheese

1/4 cup milk

1/8 tsp white pepper

8 lasagna noodles, cooked and drained

2 cups spaghetti sauce

Preheat oven to 375.

Combine chicken, cheeses, pepper and milk. 

Spread 1 cup of the spaghetti sauce in bottom of pan.

Spread 1/2 cup chicken mixture on each noodle; roll jelly roll fashion.

Arrange rolls, seam side down, on top of sauce in pan.

Cover and bake 30 min. or until hot.

Serve, if desired, with additional Parmesan cheese.

Sources: iVillage, Pinterest

Mother Hubbard's Spaghetti Sauce

Even though it's September 1st, I'm at the end of my grocery month. The cupboards are getting bare, the refrigerator is hollowing out, and even the freezer is mostly occupied by...cold air. We are going grocery shopping tomorrow- yay! So tonight's dinner was a bit of an experiment and a last hurrah. I knew I wanted to make spaghetti (a good, last minute, throw together meal), but I didn't have any spaghetti sauce...at least not pre-made, in a jar. So, I made my own. I have made my own spaghetti sauce many times in a pinch, but it comes out different every time I think- usually because I hadn't planned on it and I use what I have on hand. What did I have on hand today? 1 can of diced tomatoes, 1 can of tomato paste, onions, 3 tiny cloves of garlic and the usual herbs. So, I put it all together while trying to decide what kind of meat to add. I have some frozen chicken breasts, but we've eaten a lot of chicken lately. I have 1 lb of hamburger left, but I want to save it for chili for our potluck on Sunday. I had almost decided to defrost the hamburger anyway when I had a flash of inspiration- the 2 sweet Italian turkey sausages leftover from a BBQ in the freezer! Perfect. After defrosting, I split the casings open and sauteed the meat inside with onions and the little bit of garlic I had. After mixing the meat with the sauce, I put it in the crock pot to simmer for a few hours (and of course, infuse the house with an amazing smell!). Ladled atop whole wheat spaghetti (and a bit of penne mixed in to make it stretch, haha), and served alongside garlic bread and salad it made a delicious and hearty meal!

I have to say, I think this is the best sauce yet. Thankfully, I took down my measurements just in case it came out well.  The "recipe" is as follows- tweak it how you like!

Mother Hubbard's Spaghetti Sauce
(printable recipe)

a KitchenJoy original recipe
makes 4-6 servings

1 can petite diced tomatoes

1 can tomato paste

1/2 cup water

1/2 tsp oregano

1/2 tsp basil

1/4 cup finely diced onion

2 garlic cloves + 1/4 tsp garlic powder (use all fresh garlic if you have enough)

2 sweet Italian turkey sausages, casings removed (substitute other meat if desired)

Mix tomatoes, paste, water and herbs. Set aside.

Saute onions, garlic and sausage until meat is browned and onions are transparent.

Stir meat into tomato mixture. Simmer on stove-top for at least 15 minutes or simmer in crock-pot on low for about 4 hours.

Serve atop spaghetti or other pasta.

Just When I Thought it Was Safe... (Pumpkin Macaroni and Cheese)

Macaroni and cheese. What comes to mind when you read those words? If you're like me, you probably suddenly felt oddly calm and warm just picturing the familiar cheesy, steaming noodles. A sense of safety and comfort, maybe even some soft childhood memories surface. I love tradition. I grew up in a happy, big family with LOTS of traditions. Traditions for birthdays, Mother's Day, Valentines, Thanksgiving, 4th of July, Sunday nights, bedtime, weddings, and of course, Christmas. I love our traditions, and, like all good traditions, they have to be done right. Macaroni and cheese is like a good tradition. Comfortable, warm, gooey, cheesy, and you can count on it to always be the same. At least that's what I thought.

A few months ago, I encountered a recipe that challenged my beliefs about good ol' Mac. Pumpkin Macaroni and Cheese. Just the title tells you something is terribly wrong. Someone put pumpkin in my mac?! And looking further down the list of ingredients I was appalled to find no mention of that favorite and familiar cheese...cheddar! It just wasn't there, and in its place was the frighteningly foreign "Gouda." I did have some leftover pumpkin in the freezer though...I saved the recipe to my computer, hoping that someday I might be courageous enough to try it, though a nagging voice kept telling me I'd be betraying the standby.

A few weeks ago, however, when making out my meal list, before I could change my mind, I quickly wrote "Gouda" on my shopping list. And, at the store, I hesitated again. Gouda wasn't so expensive, but still my hand hovered over the cold case...I'd never bought a round cheese encased in red wax before. My husband encouraged me to go for it, and it was done.

Yesterday afternoon, on the way home from a friend's house, I stopped at our general store for some milk. My mac n' cheese recipe also called for Red Cayenne Pepper, which I did not have and intended to leave out, seeing as I don't like spicy things and there was only 1/8 of a tsp anyway. But, I decided to check the spice aisle just in case. Now, mind you, my husband and I live in a very rural area, and our little general store really just carries the basics. The closest real grocery store is about 17 miles away. I highly doubted Cayenne pepper would be in much demand here. Lo and behold, however, two dusty little canisters sat neglected on the shelf, not even priced. I inquired about this, and the shopkeeper couldn't find the price either, so he sold it to me at $1.99, which I have no doubt was quite a steal! It was meant to be! :)

I decided to make the dish in the afternoon, ahead of time, so I could have plenty of time and room for my experiment. I love trying new things, so my mood was almost giddy! It makes me so happy just to be in the kitchen, creating!
The first step was to whirl chunks of bread in the blender. Sounded funny to me, but what I got were beautiful fine crumbs, so perfect that I had to laugh- I never would have thought to use the blender for that! These I mixed with Parmesan cheese. I was a little wary of the bread crumb idea, having had only one experience with crumb-topped macaroni. The dish I had ordered that way had seemed dry and crunchy- not at all my idea of perfect mac n' cheese! But, setting aside the crumbs for later, I also decided to set aside my misgivings. Then I began to multi-task. Those of you who cook know that you can hardly escape multi-tasking. Cooking perfects your ability to do so! This simmering here that broiling there, chopping up something for the next step, washing a vegetable, and watching the clock all the while! So, while the pumpkin puree and chicken broth simmered on the back of the stove, I chopped onions and got them bubbling in some butter...grating the Gouda in between stirs.


Now, Gouda is a little more difficult to grate that cheddar, as it is a softer cheese. I couldn't resist nibbling a bit- my first taste of Gouda! I have been trying since yesterday to describe the flavor. It is entirely different than cheddar- mild, yet strikingly rich, with maybe just a slight tang. It is a lovely mellow orange color. The aroma of the onions, butter, flour and milk simmering away was heavenly!

While the pasta boiled on the back burner, I mixed in the cheeses, spices (a seemingly odd combination of nutmeg and the cayenne pepper...) and the pumpkin mixture to create a delightful orange sauce. After draining the macaroni, I poured it into a 11x7 glass dish, pouring the sauce over all. After mixing enough to coat, more grated Gouda went on top, then, in true Italian style, I finished it off by sprinkling the pasta with bread crumbs. It looked beautiful.
I popped it into the fridge for later. And promptly forgot to take my frozen roll dough out of the freezer to rise. So, in lieu of lovely fresh-baked rolls we had toast with our adventurous dinner. Oh, well. Guess sometimes you just can't do it all! :)

The macaroni smelled wonderful as it was cooking, and because I refrigerated it, it took about twice the prescribed 20 minutes. But when I set it on the table, it looked wonderful!

The crumbs had turned a perfect golden brown and I was starving! It was delicious! My first bite was fabulous, but subsequent bites were even better as I sorted out the flavors and savored them. Travis doesn't share my same passion for macaroni and cheese in general, so I don't think it had quite the same bewitching effect on him, though he did pronounce it very good. I usually take the second helping as a good sign... ;)
The pumpkin flavor was not strong, in fact my first few bites, I didn't taste it at all. But then every now and then I could catch it. The flavor in general was very mild, not having quite the sharpness that we're used to when we stand by the old familiar cheddar, but possessing something of a mellowed spiciness. The pasta was deliciously moist and I surprised myself by absolutely loving the fine crumb topping!

I have a new respect for macaroni and cheese...one that is not wrapped in tradition, but in new and unique flavors! I've always had a weakness for homemade mac, and this one was-or I should say, is (yay for leftovers!)- a pleasure. Thank you, macaroni, for lending yourself to adventure!

Pumpkin Macaroni and Cheese
(printable version)

Serves 4 to 6

1 slice sturdy white bread,crusts removed
1/2 cup grated Parmesan cheese, divided
1 can (15 ounces) pumpkin purée
1 cup chicken broth
12 ounces pasta shells
1 1/2 tablespoons butter
1/2 cup minced onion
1 1/2 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded Gouda cheese, divided
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

1. Preheat the oven to 350°F. Tear the bread into chunks and whirl in a blender until fine crumbs form. Mix with half of the Parmesan cheese and set aside.

2. In a small saucepan, over medium heat stir the pumpkin purée and broth together. Bring to a simmer, stirring occasionally. Cover and keep warm.

3. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until
al dente, 8 to 10 minutes. Drain well and pour into a 2-quart baking dish.

4. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Stir in the flour and cook for another minute. Slowly whisk in the milk and bring the mixture to a simmer; cook, whisking frequently, until the sauce thickens, about 3 minutes. Remove from the heat.

5. Stir in half of the Gouda, the remaining Parmesan, and the salt, nutmeg, and
cayenne, and whisk vigorously until melted and smooth. Slowly pour in the
pumpkin mixture, whisking until well blended.

6. Pour the pumpkin-cheese sauce over the pasta and stir gently to coat. Sprinkle with the remaining Gouda and then the breadcrumb mixture. Bake until the crumbs are golden, about 20 minutes.