Pasta with Basil Cream Sauce

Click on picture to enlarge....then lick screen to taste... ;0)

We're halfway through summer and fresh fruits and vegetables are sprouting up everywhere!!! It's a fresh food frenzy out there and it's fantastic, but sometimes you need a little pasta....a little caloric intake, so we mix the fresh basil of summer with the ever-pleasing pasta and we end up with this tasty little number on our plate.

It's light, fresh, and spectacular and the best part is YOU decide how basily it will be. BONUS: The next day it tastes great cold or heats up like a dream.

Call me loco, but I think it's a Basily kind of day!

Pasta with Basil Cream Sauce

8-12 Ounces Pasta of your choice
Olive oil as needed
Pinch of hot pepper flakes
One Medium Onion, very finely chopped
Salt and Pepper to taste
3-4 Cloves Garlic, chopped

One Cup Cream
One Cup Chicken Broth

One Medium to Large Batch of Basil, cut in strips (How much do you love the Basil?)

While the pasta is cooking heat the oil in a pan with the hot pepper. Add the onion, salt and pepper and cook until the onion softens. Add the garlic and cook one more minute. IF you like your sauce a little thickened, you could add a tablespoon of flour right now.....

Add the chicken broth and bring to a boil. Add the cream and barely return it to a gentle simmer. Since it is light cream, over cooking can cause it to break. Of course you could use heavy cream and dismiss that anxiety.

Add the basil and additional salt and pepper if needed. Add the pasta, stir to incorporate it into the sauce and serve...topping it with freshly cut tomatoes and Parmesan cheese if you desire.

*** I love tossing chopped cherry tomatoes in with pastas such as these right before serving to punch up that fresh garden flavor!

Tortellini Pasta Salad

I went to a party for food, fun, and friends and this little number was sitting quietly among the buffet of food, calling out to me in a thin whisper, "Try me, try me...I'm fresh, fun, and delicious."

Well, I heeded the call and served myself some tortellini and tomatoes. It did not sit on my plate alone though, it happily shared space with salads, wraps, and dessert - which all pleased my palate - but none stole my heart like the Tortellini. That is why I must share it with you today.

♫ Tor * Ta * Lee * Nee ♫


Tortellini Pasta Salad

2 Family Size Cheese Tortellini Packages
One Container Quality, Fresh, Pesto
2 Pints Cherry Tomatoes, halved
3-6 Ounces Spinach, Torn in pieces
Red Onion, Chopped
Italian Dressing

Bring large pot of water to a boil. Cook tortellini for 7 minutes - al dente! Drain and place in large bowl. Add pesto, tomatoes, spinach, and red onion. Add Italian dressing as needed. Do NOT use too much Italian dressing because you really want the pesto to shine with this salad.

That's it! I don't know how I could have made it easier for you. You could make it more difficult by making your own pesto sauce, but I'm sure you would agree that the extra effort would be more than worth it!


♫ Tor * Ta * Lee * Nee ♫

Three Cheese Mac and Cheese

If you thought Mac & Cheese was made by Kraft and came in a box, we hope by now you've realized that Mac and Cheese is SOOOO much more. In fact, after a little research into how to create the BEST mac and cheese we found that the secret is to combine Cheddar, Swiss, and Parmesan cheese.

But which Cheddar...which Swiss? There are so many to choose from! When it comes Parmesan, Reggiano is the clear winner. But to help us decide on the Swiss and Cheddar we took a trip to the cheese counter at Whole Foods and shared with the nice "cheese" gentlemen our dream of creating a Gold Medal Mac and Cheese. They were MORE than happy to let us sample the cheeses, which allowed us to choose with our taste buds how sharp we wanted our Cheddar to be and how deep of a flavor our Swiss would possess.

Below are the cheeses that were chosen to create our self-awarded Gold medal Mac & Cheese. Use what we did or taste-test for your own cheese...it's as much fun as eating the end product!


Three Cheese Mac and Cheese

4 Cups Dried Penne Pasta
4 Tablespoons Butter
¼ Cup Flour
2-½ Cups Whole Milk
2 Teaspoons Dry Mustard
8 Ounces Cheddar Murray Bridge Australian Cheese, grated
4 Ounces Swiss Emmenthaler Cheese, grated
4 Ounces Parmesano-Reggiano Cheese, grated
½ Teaspoon Salt or more
½ Teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook pasta until very firm. Pasta should be too firm to eat right out of the pot. Drain.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Add in cheese and stir to melt.

Add salt and pepper.

Pour in drained, cooked pasta and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

(We used the Parmesan on top with an additional sprinkling of bread crumbs...just for fun!)

One bite of this and you'll be saying, "Kraft who?!?!"

Noodle Zuider Zee!!!

How many times have we said "Trust us...this is soooo good?"

Certainly, you trust us by now and know that we will not lead you astray when it comes to matters in the kitchen. This recipe is no exception. In fact, it may be the biggest surprise yet!

My younger sister and her husband used to work for Boystown in Omaha, Nebraska where they were Family-Teachers to eight teenage girls. Many of the young ladies had rarely sat down to a table for a family supper. They were most accustomed to boxed meals, pop tarts, and hot-dog casseroles. Amy and Eric were more than happy to change that for them. They introduced the girls to many wonderful nutritious and hearty meals, but have always marveled at the fact that this recipe was the most requested dish.

The ingredients are few, but well chosen. Each one adds it's own flare and plays very well with the others. The flavor is unique, surprising, and robust....trust us!


Noodle Zuider Zee

One Pound Sausage
8 Cups Finely Sliced or Shredded Cabbage
One Apple, diced
8 Ounces Spaghetti
1/2 Cup Water
One Teaspoon Salt
Dash of Pepper

Brown sausage in skillet, stirring to separate into small pieces. Pour off any drippings in excess of 1/4 cup. Add cabbage, apple, water, salt and pepper; cover and simmer until cabbage is just crisp and tender. Meanwhile, cook spaghetti and drain in colander. Add noodles to cabbage, apple, and sausage mixture. Stir together. Heat together.

Serve happily!


Note: I've used several different types of sausage for this recipe and the type of sausage used is crucial to the flavor. If you're going to use turkey sausage be certain it is seasoned well because it needs to be flavorful. Our family has used seasoned hamburger also and it works, but it definitely gives the dish a different tone.

Second Note: I usually add an additional apple. I choose a Fuji or Jonagold or Honeycrisp and then I throw in a Granny Smith for giggles.

Butternut Squash Mac and Cheese

Ever since the Squash tasting party, I've eaten more than my fair share of Butternut Squash Polenta. Recently, I decided that I should find a new way to get this delicious and nutritious squash into my diet and what better place to start than Mac and Cheese? As good as Mac and Cheese is, super nutritious it is NOT - it's basically a yummy tasting filler-food. But Butternut Squash has many wonderful healthy qualities to contribute to the all-American favorite food and nobody - especially the children - will have any idea it's in there - unless you tell them, of course, and why would you do that?!

I don't necessarily make it my mission to hide healthy food in my dishes, but when it's as brilliant and delicious as this one is, I'm all about it!


Butternut Squash Mac & Cheese

One Pound Macaroni, such as Tubatini or Mini Penne Rigate
Salt
One Tablespoon Olive Oil
2 Tablespoons Butter
One Medium Onion, finely chopped
One Teaspoon Dried Thyme
3 Tablespoons Flour
2 Cups Chicken Stock
One Medium Butternut Squash, cooked
OR
One (10 ounce) Box Frozen Cooked Butternut Squash, defrosted
One Cup Half-and-Half or Cream
2 Cups Sharp Cheddar Cheese, grated
1/2 Cup Parmigiano-Reggiano
1/4 Teaspoon Ground Nutmeg
Black Pepper

Cook pasta until al dente.

While pasta is cooking, heat a medium heavy bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and finely chopped onion. Cook the onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 minutes more. Whisk in stock. Then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheese in a figure eight motion and season the completed sauce with salt, nutmeg, and pepper.

Drain cooked pasta well and combine with sauce.

Butternut Squash cooking note: You can buy the 10-ounce package of butternut squash in the frozen vegetable section of your grocery store, OR I like to place an actual medium sized squash in a crockpot with a cup of water and cook on high for three hours. The squash comes out perfectly perfect. Just cut in half, separating the top from the bottom, then peel the skin away with a knife and scoop out the inside seeds. Many times I cook the squash days ahead. Choose your own path.

Stroganoff Meatballs

Comfort food, comfort food, comfort food.

That's the name of the game around this time of year....at least, as far as we're concerned!! Nothing warms up your belly quite like a dish such as this! We found this recipe in one of our favorite cookbooks..."The Best of Bridge", and once again, we were not disappointed. Not in the least. We've seen the kids try to lick their plates when we serve this! Of course, anything with the word stroganoff in it is alllllll goooood according to us!

The recipe goes together quickly, and the sauce is AMAZINGLY yummy! Your kids will like it, and it makes enough for leftovers. What's not to like? Serve it with a big leafy salad or some lightly steamed broccoli and you've got yourself a nice, solid meal!

Stroganoff Meatballs

Meatballs:
2 lbs. lean ground beef
1 1/2 c. bread crumbs
1/4 c. milk
1/4 c. finely chopped onion
2 eggs, beaten
salt & pepper to taste

Sour Cream Sauce
1 c. chopped onion
1/4 c. butter
1/4 c. flour
1/4 c. ketchup
(2) 10 oz. cans consomme, undiluted
2 c. sour cream

To make the meatballs, combine all ingredients in a large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet and bake at 375 for 25-30 minutes. Remove from oven, drain, and set aside.

To make the sauce, brown onion in butter. Add the flour and mix well. Add ketchup and comsomme, cooking slowly until thickened. Add sour cream, then meatballs. Place in a casserole dish and keep warm in a 250 degree oven until serving time. Serve over broad egg noodles.
So, so, soooooo gooooooood!!!!

Penne with Gorgonzola & Walnuts

Do you go ga-ga over gorgonzola?

Just this morning, did you say to yourself, "Screw dieting!"?

If you answered "Yes!" and "Yes!" then we have just the dish for you!

This pasta tastes best when served in a super-sized soup bowl while it's still steaming hot with a few apple slices on the side for contrast, while you curl up in a blanket in front of a roaring fire, sipping on a fine glass of wine. Are you seeing the picture we're drawing here? Of course, eating it on a simple plate at the kitchen table is perfectly acceptable too - this dish will impress however it's dressed.

So, if you have gorgonzola and brandy in your house right now, this mouth-watering pasta can be yours for the low, low prep-time of fifteen minutes!

And just so we're clear......Mr. Gorgo and Mr. Brandy are the superstars of this show.

Enjoy!!!


Penne with Gorgonzola and Walnuts

14 Ounces Penne (or Rigatoni)
4 Tablespoons Butter
One Cup Gorgonzola Cheese, crumbled
2 Tablespoons Brandy
One Cup Heavy Cream
2/3 Cup Walnuts, lightly toasted and coarsely chopped
One Tablespoon Freshly Chopped Basil
One Cup Parmesan Cheese
Salt and Pepper to taste

Cook Pasta - we all know how to do that, right? Well, while that's cooking......

Melt the butter in a large saucepan or wok over medium heat. Add the gorgonzola cheese and stir until melted. Add the Brandy and cook for 30 seconds, then pour in the cream and cook for 1-2 minutes, stirring until the sauce is smooth.

Stir in the walnut pieces, basil, and half the Parmesan Cheese, then add the pasta. Season to taste with salt and pepper. Return to heat, stirring frequently, until heated through. Divide the pasta among 4 warmed bowls, sprinkle with remaining Parmesan Cheese.

Take your seat in front of the fire. Smile! Enjoy! Worry about where this delicious bowl of heaven is going to take up residence on your body... tomorrow!

Stay in THIS moment!

Ahhhhhhh....that's goooood....

Rachael Ray's Vodka Cream Pasta!

This dish is actually called "You-Won't-Be-Single-For-Long Vodka Cream Pasta", and according to Rachael, a fan of her show wrote in to say that she made this for her boyfriend who ate it just seconds before he proposed. Really! He said it was the second helping that did it. Well, in our quest to find Sheri's Prince Charming ASAP, how could we NOT give this recipe a try?? I mean, really...what did we have to lose? The vodka cream sauce is fantastic, and we've made it a few times since that first night, always groaning with pleasure as we take the first bite. Although Prince Charming still hasn't made his appearance yet, I think we've figured out the problem...we always make it for ourselves!! Yeah, that must be it...Sheri, you're going to need to invite a special someone over and make it for HIM!!!

So ladies, if you're out to get your boyfriend to take the "next big step", break out the vodka and cream and get to cookin'! We can't wait to hear your results!

Rachael Ray's Vodka Cream Pasta

1 Tbsp. extra virgin olive oil
1 Tbsp. butter
2 garlic cloves minced
2 shallots minced
1 c. vodka
1 c. chicken stock
1 (28 oz) can crushed tomatoes
Coarse salt and freshly ground pepper
1/2 c. heavy cream
12 oz. pasta, such as penne rigate
20 leaves fresh basil, torn
Crusty Bread

Put a large pot of salted water on to boil. Heat a large skillet over moderate heat, and add oil, butter, garlic, and shallots. Gently sautee garlic and shallots 3-5 minutes to develop their sweetness. Add vodka and simmer until reduced by half, about 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt & pepper. While the sauce simmers, cook pasta in salted boiling water until al dente. While pasta cooks, prepare your salad or other side dishes. Stir the cream into the vodka sauce. When the sauce returns to a bubble, remove from the heat. Drain pasta. Toss hot pasta with the sauce and basil leaves. Serve immediately, along with crusty bread.

**We like to sprinkle shredded parmesan cheese on top as well...it's tasty!**

Pronto Pasta Bake

Fall is in the air, folks...and we don't know about you, but we are ready for some good "warm your belly" type of meals. We all have a couple of those that we make over and over through the chillier months...recipes that everyone likes and that take just the basic ingredients that you almost always have in your pantry. This pasta bake is at the top of that list around here! It goes together quickly, and is pretty versatile - we often add extra veggies, just whatever we have in the fridge at the time. Not only that, but it makes a pretty good sized amount...a whole 9x13 pan of pasta. That's good for a meal or two, and lunch the next day!

Pronto Pasta Bake

12 oz. rotini pasta (use whole grain if you can!)
2 medium zucchini, coarsely chopped (approx. 2 cups)
1 c. torn spinach leaves (or more, if you want!)
2 garlic cloves, pressed
1 (48 oz.) jar spaghetti sauce
1 tsp. dried basil
1/2 c. grated fresh parmesan cheese
2 c. shredded mozzarella

Preheat oven to 375. Cook pasta and drain.

Chop zucchini and tear spinach leaves to desired size. We like them bigger, but the kids pick them out if they aren't too small to be worth their time, so do what works for you! Press the garlic into a bowl, or if you don't own a garlic press, chop finely. Add zucchini, spinach, spaghetti sauce, and basil.

In a 9x13 pan, layer 1/3 of the spaghetti sauce mixture, 1/2 of the pasta, 1/3 of the spaghetti sauce mixture, and 1/2 of each of the cheeses. Repeat the layers with the remaining pasta, sauce, and cheeses. Cover with foil and bake 45 minutes. Uncover and bake 5 more minutes until the cheese is nice and gooey. Whatever you do, restrain yourself from digging right in and taking a bite...it's HOT!!! Let it sit for 5-10 minutes so you don't have blisters all over the roof of your mouth. Trust us on this one!! We've learned the hard way!!

Yogurt and Chive Pasta

Okay. This is going to go fast, so don't blink!

If you're looking for something quick, light, and tasty to sit next to your steak or chicken on the plate, we have the perfect side entree' for you. If you've already made your Greek yogurt or decided to go with store-bought, which is absolutely fine.........then this pasta will go together in a flash.

Try your best to time it so that when the pasta is al dente, you are ready for it to take it's place next to the chicken - if that's who's being served up for dinner - because tossing the pasta with the yogurt sauce and serving immediately is simply the best way to eat it - fresh!

We ask that you refrain from using dried chives here, because only fresh will do.

Fresh...Fresh...Fresh!

Yogurt and Chive Pasta

1/2 Pound Capellini Pasta
3 Tablespoons Butter
One Tablespoon Olive Oil
One Clove of Garlic, crushed
2 Tablespoon Lemon Juice
One Cup Greek Yogurt
2 Tablespoons Freshly Chopped Chives
*and a little extra for decoration
1/4 Teaspoon Kosher Salt
1/2 Cup Parmesan Cheese

While a boiling pot of water is cooking your Capellini pasta - which won't take long at all - melt butter and olive oil together in a separate saucepan on loooow heat. Add garlic and lemon juice and stir together. Remove from heat and slowly incorporate the yogurt, chives, and salt.

When pasta is al dente, drain it and add it to the yogurt mixture. Toss it so pasta is completely coated with yogurt. Add the Parmesan. Feel free to add more lemon juice and/or salt to taste.

Serve immediately with chopped chives on top.

Note: Even though this heats up beautifully the next day, I also like it cold, straight from the fridge....

A Second Note: You could make this crazy healthy by using Brown Rice Pasta, OR even crazier than that.....Spaghetti Squash!

Go Crazy!

Veggies with a Touch of Orzo

Jen and I love pasta, but it's probably not something we should live on. Even though in a perfect world, Alfredo would be a life sustaining food. I think most of us know that a healthy meal usually involves a good protein with lots of vegetables. Only sometimes, depending on the protein - say a fish - the meal can feel a little too light, so I find myself rationalizing that carbs are energy and we can ALL use a little more energy, so sprinkling a bit of carbs into the mix will give the whole world more energy! When I lie to myself like this, I find myself reaching for the orzo, because in my make-believe world IT IS rice.

When I first dreamt up this dish, I envisioned it as a vegetable recipe, but I convinced myself that if a few little orzos were peaking out between the veggies, that wouldn't be such a bad thing. Psychologically, I would feel proud of myself for eating all the vegetables and emotionally, I would feel soothed by the tiny specks of pasta I had not been denied. And so I call this recipe, Veggies with a Touch of Orzo.

This dish can be created in the short time it takes to cook orzo, because by the time the veggers have been lightly sauted and you've added the few remaining ingredients, the orzo is cooked and ready to be mixed with the vegetables. It's quick, it's easy, it's colorful, and it tastes deeee-lightful.


Veggies with a Touch of Orzo

One Medium Zucchini
One Yellow Pepper
One Large Tomato
1/4 - 1/2 Cup Minced Red Onion
2 Cloves of Garlic
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/2 Teaspoon of Dried Basil
3/4 Cup to One Cup Orzo Pasta
One Tablespoon of Salted Butter
2-3 Tablespoons of Light Cream
1/3 Cup of Asiago or Parmesan or Gouda or.......Cheese

Bring a pan of water to a boil. Pour orzo in the water and cook until al dente. Drain.

Heat olive oil in a wok or saute pan over medium heat. Cut zucchini and yellow pepper into pieces and add to the oil. Cover, but stir occasionally for a couple minutes. Add the garlic and onion and continue to cook until lightly softened. Keeping it covered will help keep the moisture in the pan and produce the necessary juices to make a simple, but savory sauce.

Meanwhile, cut the tomato and remove any pulp. Cut into pieces. Set aside.

When the vegetables have softened but are still firm, add the salt, pepper, and basil. Then add the tablespoon of butter and cream to create a light sauce. Remove from heat.

Add the drained orzo to the pan and mix together. Toss in the tomato. ( I choose to add the tomato after the cooking process because I think it makes it more refreshing and light compared to a cooked down tomato). Finely grate whatever cheese you've chosen and fold into the mix. Add a touch more cream and a dash of salt if necessary to create a smooth and tasty sauce - but don't go crazy! We just want enough to wet the ingredients, we don't want anything swimming or taking a bath in the sauce.

Serve with grated cheese on top because everybody loves cheese!

This dish tastes great when served immediately. It's fresh and flavorful and alive. Of course, as it sits and cools, it's still totally edible. Totally!

~~~~~~~~~~~~~

I labeled this under "Winging It" because I really don't use a recipe for this. You could change up the vegetables, but using a moisture-rich vegetable like zucchini and onion helps create juice for your sauce, so less cream is needed. I add salt, pepper, and cheese as I taste necessary, to get a light but mild flavored dish. So, play around with the vegetables, spices, and cheese and create for yourself a new and exciting dish every time!

Just Have Fun Winging It!