Eggplant Parmesan over Fettuccine

I guess this is technically Chicken Parmesan made with fried eggplant instead of chicken and minus the parmesan cheese. I don’t know. What would you call it? Delicious?

4 servings

Vegetable and extra virgin olive oil (EVOO), for frying

1 large eggplant, sliced into ½” slices

Salt

Flour, for dredging
2 beaten eggs, for dipping
Italian seasoned bread crumbs, for coating

1 fresh mozzarella cheese ball, sliced

Package of your favorite fettuccine

1 jar of your favorite pasta sauce (I used a sausage sauce to add some meat to the dish)

3 large fresh basil leaves, sliced, for garnish

Sprinkle sliced eggplant with salt and set aside. This will start to sweat the eggplant to remove the extra water.

In a large frying pan, heat half vegetable oil and half EVOO over medium high heat. You want the oil to come half way up the eggplant slices when cooking. While oil is heating up, finish preparing eggplant slices.

Using a dish towel or paper towel, rub eggplant slices with salt and remove excess water. Set aside.

Prepare three bowls in the following order: flour, eggs and breadcrumbs. Taking each eggplant slice, dredge in flour, dip in egg and then coat with breadcrumbs. Drop in oil and cook until each side is golden brown, only flipping once. Remove from oil and place on a wire rack; set aside.

In the meanwhile, cook pasta according to directions; drain and toss with pasta sauce to heat through. Set aside.

Once all the eggplant is fried, top each slice with mozzarella cheese and place under a broiler until cheese is bubble and starts to turn brown.

To plate, add pasta topped with eggplant and sprinkle with fresh basil.

Baked Ricotta & Spinach Stuffed Shells

Pick your favorite pasta sauce for this dish. I used a sundried tomato pesto sauce.

 

3-4 servings

 

8 oz jumbo pasta shells

2 cups ricotta cheese

1 egg, beaten

¼ cup Italian seasoned bread crumbs

½ cup freshly grated parmesan cheese, save some to sprinkle on top

½ cup shredded mozzarella cheese, save some to sprinkle on top

2 green onion sprigs, chopped

2 Tbsp minced fresh flat leaf Italian parsley

Zest from one lemon

1 cup frozen chopped spinach, defrosted and drained

About 10 fresh basil leaves, sliced

 

Cook pasta shells according to directions on packaging. Drain, set aside and cool.

 

In a medium bowl, mix ricotta, egg, bread crumbs, parmesan, mozzarella, green onion, parsley, lemon zest and spinach.  Stuff each shell with cheese and spinach mixture.

 

Add stuffed shells to a greased casserole dish. Top each shell with a spoonful of your favorite pasta sauce. Top with extra cheese. Cover with aluminum foil and bake on 350 degrees for 30 minutes. Uncover and broil for an additional 5 minutes. Let rest for about 5 minutes before serving. Sprinkle with basil leaves.

Egg Noodle and Vegetable Casserole

I know when some people hear the word ‘casserole’ they scrunch up their nose and say eewww! My mom is Czech so we didn’t grow up eating the traditional American casseroles, like green bean casserole or tuna noodle casserole (I couldn’t even type these without saying eewww!) – the kind of casseroles where you add a can of Campbell’s soup. Growing up, my mom used to make an egg noodle and ham casserole (fleky se šunkou) for us. This was great to eat warm, or even cold and cut into squares the next day.

 

4 servings

Wide egg noodles (about ½ a bag)

2 slices of butter
3 eggs
¾ cup half & half
2 tsp salt
1 tsp pepper
1 tsp Dijon mustard
6 oz grated Cheddar cheese
½ red bell pepper, diced
½ green bell pepper, diced
¼ cup chopped flat leaf Italian parsley

Cook noodles in salted water according to directions, about 6 minutes; drain. Toss noodles with butter and set aside. In a small bowl, whisk eggs, half & half, salt, pepper and mustard.

Add noodles to a large bowl. Pour egg mixture over noodles, add cheese, peppers and parsley. Mix until combined.

Add mixture to a greased casserole dish. Bake uncovered on 350 degrees for 30 minutes, or until eggs set. Let cool for about 5-10 minutes before serving.

Enjoy with grilled pork chops, or as a light meal with a salad on a warm summer night.

Variations:

·         Add Pepper Jack cheese or a few dashes of hot sauce for a kick!
·         Add broccoli florets
·         Add ham
·         Add mushrooms
·         Add chopped fresh spinach
·         Add asparagus spears
 

Spinach Shrimp Fettuccine

Over the Christmas holiday while my parents were in town, we made fresh raviolis. They turned the leftover dough into fresh fettuccine for us. We hung the pasta in the laundry room to dry and now are enjoying it a month later. Perfect!

 

 

¼ stick of butter

1 cup half and half

2 garlic cloves, pressed or minced

1 ½ cup grated parmesan cheese

½ cup chopped frozen spinach

Salt & pepper, to taste

1 tsp butter

1 tsp extra virgin olive oil (EVOO)

2 garlic cloves, pressed or minced

½ raw shrimp, peeled

Handful of cherry tomatoes, halved

 

In a pot over medium heat, add butter and melt. Add half and half and garlic; cook for 5 minutes, stirring occasionally. Add cheese and cook for an additional 5 minutes. Stir in spinach, salt and pepper. Cover and cook on low until ready to use. Do not boil.

 

In another pot, boil water and cook fettuccine according to directions.

 

In a sauté pan over med high heat, add butter and EVOO. Add garlic and cook for about 2 minutes. Add shrimp. As soon as one side turns pink, turn. Add cherry tomatoes. Sauté together until both sides of shrimp are pink. Remove from heat immediately, to not overcook. 

 

Drain fettuccine. Add pasta to pot with spinach Alfredo sauce; toss to coat. 

 

Serve pasta in a shallow bowl and top with sautéed shrimp and tomatoes. Sprinkle with extra grated parmesan cheese.

Cheesy Salsa Fresca Pasta

This may sounds strange, but it’s really tasty. It’s cheesy with a fresh and spicy kick. Top with your favorite grilled meat – chicken or fish.

 

5 oz premade Alfredo sauce

½ cup pico de gallo (salsa fresca)

Fettuccine pasta

In a sauce pan, combine Alfredo sauce and pico de gallo; heat through. Boil pasta according to directions. Drain and toss with sauce mixture.

Top with grilled chicken or fish. Sprinkle with freshly grated parmesan cheese.

Tip: For a quick chicken or fish seasoning, sprinkle with taco seasoning.

Mediterranean Orzo Pasta Salad

Where the flavors of Italy and the Mediterranean meet and create happiness in your mouth.

 

1 lb dried Orzo pasta

1 cup mozzarella cheese pearls

½ cup sliced Kalamata olives

1/3 cup diced sun dried tomatoes

1 large bunch of basil, chopped

2 green onion sprigs, chopped

1/3 cup minced Italian flat leaf parsley

Marinade:

¼ cup extra virgin olive oil (EVOO)

1 Tbsp white wine vinegar

Juice from one lemon

Salt and pepper, to taste

 

Cook Orzo according to directions on packaging; cook until al dente. Set aside and allow to cool.

 

In a small bowl, combine marinade ingredients and whisk together; set aside. 

 

Toss cooled Orzo pasta with remaining ingredients. Add marinade and mix together until well combined.

 

Helpful hint: For a more flavorful pasta, make this dish a day ahead to allow the flavors to marinate overnight. 

 

Variations:

·         Substitute the sun dried tomatoes for halved fresh cherry tomatoes

·         Substitute the  marinade for a pesto sauce

Meatball Stroganoff

A quick and tasty meal with a spin on the traditional beef stroganoff.

 

 

Meatballs:

1 lb ground beef or turkey

1 small onion, minced

1 large garlic clove, pressed or minced

1 egg

¼ Italian seasoned breadcrumbs (if mixture is too wet, add more) 

 

4 large white or Baby Bella mushrooms, sliced

 

McCormik stroganoff seasoning (yes, I'm cheating and using a packet...that's what makes it quick!) 

 

In a large bowl, mix ingredients for meatballs together until well combined. In a large frying pan over med-high heat and drizzle oil. Using wet hands, form walnut sized balls from meat mixture and drop onto frying pan. Fry all sides until browned. 

 

Add sliced mushrooms and sauté for about 3 minutes, stirring around meatballs. Following the directions on the seasoning packet, add water mixed with seasoning to the pan with the meatballs and mushrooms. Before serving , stir in one cup of sour cream.  

 

Serve over egg noodles or rice. Garnish with minced fresh parsley or sprinkle with paprika and freshly cracked pepper.   

Pesto Vegetable Pasta Salad

A great pasta to bring to a BBQ and serve with  grilled chicken.

1 lb bowtie pasta

1 small jar of marinated, quartered artichoke hearts
½ red bell pepper, diced
About 10 asparagus spears, steamed and cut into 1”pieces
2 Tbsp sundried tomatoes, diced
2 green onion spears, diced
4 oz. of jarred pesto
Feta cheese

Cook pasta according to directions on packaging. Drain and toss with the rest of ingredients. Serve warm or cool the next day. Sprinkle with crumbled feta cheese.

Caprese Pasta with Spicy Italian Sausage

3-4 servings

½ lb dried Rigatoni pasta

3 links of hot Italian sausage (turkey or pork)

Handful of baby heirloom tomatoes, halved

4 oz fresh mozzarella cheese pearls, halved

Jarred sundried tomato pesto

3-4 large basil leaves, sliced

Extra Virgin Olive Oil (EVOO)

In a large pot of boiling water, cook pasta for 10 minutes.

Meanwhile, in a frying pan over medium heat, cook sausages, turning occasionally until they are browned and cooked through. Transfer to a cutting board and let rest.

Add a drizzle of EVOO to frying pan and lightly sauté tomatoes. Meanwhile, slice sausages.

Drain pasta, return to pot, stir in pesto and coat pasta. Stir in sausage, tomatoes and mozzarella. Serve in a shallow dish and sprinkle with fresh basil.

Summer Vegetable Couscous Salad

I love using this pasta for BBQs or potlucks. Most people don’t know what it is and once they try it, they love it! It’s as easy as cooking any other pasta and adds an interesting twist.

¾ cup dried Israeli couscous 

1 ear of corn

1 large bell pepper, diced (I used red and yellow to add color)

2 green onion sprigs, diced

Crumbled feta cheese

Juice from one lemon

Extra Virgin Olive Oil (EVOO)

Sea salt

Freshly cracked black pepper

Cook couscous following directions on packaging. Remove from heat and let cool; set aside.

Roast corn with husk on over medium heat on the grill. Cook until husk is charred, turning occasionally. When the corn is done, let cool before removing husk and cutting corn off the cob.

In a large bowl, add cooled couscous, corn, peppers, green onion, cheese, lemon juice, a few drizzles of EVOO and salt and pepper to taste.

Serve with grilled fish or chicken.

Note: If you add the EVOO to the pasta while it’s still warm, the pasta will absorb the oil making it dry. Adding the EVOO to cooled pasta allows it to act as a dressing.

Baked Mac n Cheese Casserole

This comfort food would make anyone feel good after a long day at work. I dare you to not feel better after this cheesy dish!

1 lb shelled pasta

½ cup small cauliflower florets

½ cup small broccoli florets

2 Tbsp butter

2 Tbsp flour

1 cup shredded sharp cheddar cheese

½ cup shredded parmesan cheese

½ cup shredded Gruyere cheese

(save a little cheese to top casserole before baking)

Dash of hot pepper flakes

½ cup diced precooked ham

Salt

Pepper

In a pot of salted boiling water, cook pasta for about 6 minutes. During the last 2 minutes, add veggies, just to blanch.  

Meanwhile, in a large sauce pan heat butter over med-high heat; whisk in flour until smooth. Mix in cheese and pepper flakes until combine. Season with salt and pepper.

Drain pasta and veggies. Add to sauce pan with cheese sauce and mix to coat. Mix in ham. 

Add macaroni and cheese to a greased casserole. Top with extra cheese. Bake for 20 minutes on 400 degrees. Let rest 10 minutes before serving.

Notes: To lighten up this dish, use whole wheat pasta and nonfat milk.

Parmesan Chicken over Spicy Tomato Sauce

My spicy spin on Chicken Parmigiana.

Spicy Tomato Sauce:

1 yellow onion. sliced

½ green bell pepper, sliced

½ red bell pepper, sliced

1 jalapeno, deveined and seeded, sliced

3 garlic cloves, roughly chopped

Extra Virgin Olive Oil (EVOO)

1-14.5 oz can of diced tomatoes

6 oz tomato sauce

¼ cup minced freshly parsley

1 tsp sugar

Salt and pepper to taste

Parmesan Chicken:

2 Chicken breasts, sliced in half to make four ½” pieces

1 cup of flour

Salt and pepper

2-3 slices of butter

Freshly shredded Parmesan cheese

½ package of Fettuccine

In a pot over med-high heat, drizzle EVOO and sauté vegetables for sauce. Cook for about 5 minutes until tender. Transfer veggies to a blender with diced tomatoes. Puree until smooth. Return mixture back to pot, stir in tomato sauce, parsley, sugar, salt and pepper; simmer covered for 30 minutes, stirring occasionally.

In a sauté pan, drizzle EVOO and add butter until bubbly. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour and then add to sauté pan; cook each side for 2-3 minutes. Turn heat to low, cover chicken with sauce and simmer for 10 minutes to continue cooking chicken through.

Meanwhile, cook Fettuccine according to directions to box (about 10-12 minutes). Drain.

Add pasta to plate, spoon sauce over pasta, top with chicken, sprinkle with Parmesan cheese and garnish with extra parsley.

Shrimp & Asparagus Pasta with Goat Cheese

 About 3 servings

½ lb medium shell pasta (go for the whole grain to add fiber!)
5 strips of bacon
1 large leek, sliced
Extra Virgin Olive Oil (EVOO)
5large asparagus spears, sliced into 1” pieces
Salt
6 oz herbed goat cheese
½ cup dry wine or chicken broth
1/3 cup of fresh mixed herbs, minced (parsley, thyme, basil and chives)
1 tsp butter
½ lb uncooked shrimp, deveined with tails on

In a large pot of salted boiling water, cook pasta according to directions. While pasta is boiling, cook bacon.

Once bacon is crispy, move to a paper towel lined plate to soak up excess oil; set aside. Coarsely chop when bacon has cooled.

In a small bowl, combine herbs. Set aside.

In a medium sauté pan, heat a couple drizzles of EVOO over med-heat. Sauté leeks until tender. Add asparagus, season with salt and sauté for another 2-3 minutes. Remove from heat and stir in goat cheese and wine. Stir in chopped bacon and herbs. Save a couple teaspoons of herb mixture for shrimp.

In a small sauté pan, heat butter over high heat. Add shrimp. Sprinkle with extra herbs. As soon as one side turns pink, turn shrimp and sprinkle other side with herbs. Once both sides are pink, remove shrimp from heat immediately, to prevent over cooking.

Once pasta is al dente, drain and mix directly into vegetable goat cheese mixture. Plate in a shallow bowl and top with shrimp. Serve with garlic bread.

NOTE: Make sure there is no dirt in the leeks, by slicing then soaking in water with a couple extra rinses.

Vegetable Pesto Alfredo Pasta

1 small red bell pepper

1 medium zucchini, peeled and diced
5 sun dried tomato slices (jarred in oil), diced
1-2 handfuls of fresh baby spinach, chopped
2 tsp Extra Virgin Olive Oil (EVOO)
Salt
Pepper
1.6 oz package of Knorr Alfredo sauce
1 ¾ cup milk
1 tsp butter
2 Tbsp Classico Basil Pesto
freshly grated parmesan cheese

In a large pot of salted boiling water, cook pasta according to directions on package.

In a medium sauce pan, heat EVOO over med-high heat. Sauté peppers, zucchini and tomatoes for about 5 minutes until tender. Stir in spinach and cook until wilted. Season with salt and pepper to taste.

In a sauce pan over high heat, combine Alfredo sauce mix, milk and butter; whisk for 2 minutes until thickens. Remove from heat and whisk in pesto sauce; stir into sautéed vegetables.

Drain pasta and plate into a shallow bowl. Top with vegetable pesto Alfredo mixture. Sprinkle with freshly grated parmesan cheese and cracked black pepper.

Spinach Pesto Pasta

4 servings

Chicken:
2-4 chicken breasts
Extra Virgin Olive Oil (EVOO)
Lemon Pepper
Paprika
Garlic Salt
2 Tbsp freshly minced parsley

Farfalle (Bow Tie) pasta (about one handful of dried pasta per person)

Spinach Pesto:
2 packed cups of baby spinach
¼ cup toasted pine nuts (plus 1 Tbsp for garnish)
Zest from one lemon
Juice from one lemon
1/3 cup Extra Virgin Olive Oil (EVOO)
1/3 cup freshly grated Parmesan cheese (plus extra to sprinkle over finished dish)
Salt & pepper to taste

Preheat oven to 350 degrees. On a cutting board lay chicken out, drizzle with EVOO, lightly sprinkle both sides with seasonings and parsley. Rub and press into chicken. In a large skillet, heat EVOO until it’s smoking. Sear both sides of chicken filets until brown then place skillet in oven for 15-20 minutes, until cooked all the way through, but not over cooked.

While chicken is cooking boil pasta for about 8 minutes, or until your liking.

In a food processor, combine spinach, pine nuts, lemon zest and lemon juice. Start to puree and gradually add EVOO until creamy. Transfer to a medium bowl, mix in parmesan cheese. Season with salt and pepper, to taste. Set aside.

When pasta is cooked, drain, return to pot and toss with spinach pesto.

To serve, plate pasta in a shallow bowl and top with sliced chicken. Sprinkle with pine nuts and parmesan cheese.

Crock Pot Mac n Cheese with Cauliflower

This dish was inspired by one of Paula Deen’s recipes, except I added cauliflower and ham, which makes it a complete meal with all the food groups. I like to pretend that this makes it healthier. :-)

2 cups uncooked small shell pasta
½ stick of butter (4 Tbsp)
2 cups of sharp Cheddar cheese
2 eggs, beaten
½ cup sour cream
1 can condensed Cheddar cheese soup
1 cup milk
1 tsp Dijon mustard
½ tsp salt
½ tsp freshly cracked black pepper
1 small head of cauliflower
8 oz of thick ham

Boil pasta for about 6 minutes, until al dente. Drain and set aside. In a medium sauce pan over med-high heat, combine butter and cheese until melted. Cut florets off cauliflower and into bite sized pieces.

In the crock pot, add cheese/butter mixture, eggs, sour cream, soup, milk, mustard, salt, pepper, cauliflower florets and drained pasta. Mix well. Cook for 2 hours on low, stirring occasionally, until cauliflower is almost tender.

In a small frying pan, brown ham on both sides. Transfer to cutting board and dice. Stir into crock pot mixture. Cook for an additional 30 minutes.

Scampi Style Chicken Pasta

This dish would taste great with some toasted pinenuts too, but I just didn't have any on hand.

1 lb egg noodles

2 Tbsp EVOO

1 lb chicken tenders, cut in thirds
3 large garlic cloves, minced
1/2 tsp red pepper flakes
1 small zucchini, diced
Juice of one lemon, plus zest of one lemon, save some zest for the garnish
1/2 cup white wine
5 tablespoons butter
1/4 cup fresh Italian parsley, minced
Salt & Freshly cracked black pepper, to taste
Crumbled feta cheese

In a medium pot, cook pasta in salted boiling water per directions (about 10 minutes).

Meanwhile, preheat EVOO in a sauté pan over high heat. I used a wok pan since you’ll be tossing the pasta with the chicken mixture afterwards and it provides more room. Add chicken and sauté for a couple minutes until browned. Remove from heat to a bowl; set aside.

Add the garlic, red pepper flakes and zucchini to the pan; sauté for about 1-2 minutes. Add the lemon juice and white wine; turn heat to high. Cook for 2 to 3 minutes and let liquid reduce and zucchini to cook. Add butter, parsley, lemon zest and a couple spoonfuls of pasta cooking water and return the chicken. Add salt and pepper, to taste. Remove from the heat.

Drain the pasta and add to the pan. Toss with chicken mixture.

Serve in a shallow bowl, sprinkle with feta cheese, top with a little of lemon zest and parsley.

Shrimp Alfredo Pesto Pasta

3 servings

8 oz Fettuccine pasta
EVOO
1 large tomato, chopped
1 large zucchini, chopped
2 large garlic cloves, minced
½ lb large cooked shrimp, remove tails and cut in thirds
8 oz Alfredo sauce (my favorite kind is the little Buitoni tub by the refrigerated pasta)
4 oz Pesto (my favorite jarred brand is Classico) http://www.classico.com/pesto-sauces/basil-pesto-sauce.aspx
Freshly grated parmesan cheese

Boil pasta in salted water according to directions on package.

In a sauté pan, heat EVOO over medium high heat. Add tomatoes, zucchini and garlic. Sauté until zucchini is slightly tender. Stir in shrimp pieces and heat through. Cover and remove from heat. Do not overcook shrimp, just heat through so they remain tender.

Once pasta is cooked, drain, return to pot and toss with Alfredo and pesto sauce.

Plate pasta and top with vegetable and shrimp mixture. Sprinkle with freshly grated parmesan cheese. Serve with grilled salmon or eat alone with garlic bread.

Creamy Macaroni Salad

About 5 cups of cooked macaroni pasta, cooled
¼ cup slivered radishes
½ cup grape tomatoes, halved
1-4.25 oz can of sliced olives, drained
2 green onion sprigs, thinly sliced
2 Tbsp minced fresh parsley
2 Tbsp minced fresh cilantro

Dressing:
½ cup mayo
1 Tbsp vinegar
½ Tbsp mustard
1 tsp garlic powder
Salt and pepper, to taste

Cook pasta according to package directions; drain and cool. In the meanwhile, prepare the vegetables and make dressing.

In a small bowl, whisk ingredients for dressing together. Season with salt and pepper to taste.

Toss dressing with pasta until coated; mix in veggies.

Lemon Ricotta and Spinach Fettuccine

1 package of spinach fettuccine (I prefer to use fresh instead of the dried pasta. It is usually found in the refrigerated section of the store, by the packaged tortellini and ricotta cheese.)

1 zucchini, diced

1-2 cloves of garlic, chopped
EVOO
Salt
Pesto sauce, jarred

Herbed lemon ricotta (follow this recipe)
A couple handfuls of fresh baby spinach

2 green onion sprigs, diced

Boil fettuccine in salted water according to directions on package. In the meanwhile, sauté zucchini.

In a small sauce pan over med-high heat, sauté zucchini in EVOO with garlic for about 2-3 minutes. Season with salt.

Drain pasta. Toss with pesto sauce and then mix in fresh spinach and green onions. Top with zucchini and ricotta mixture.

For more lemon flavor, sprinkle pasta with fresh lemon juice. Enjoy!