Tag Archives: Pasta

taste it tuesday: super yummy pizza casserole; a huge hit for the kiddos!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: taste it tuesday: super yummy pizza casserole; a huge hit for the kiddos! Plus a quick tip on boiling water with a wooden spoon….supposedly doesn’t boil over, not sure if this really does the trick!
Difficulty rating (1=easiest, 5= way too hard!): 2. The pizza casserole was really pretty easy, just a lot of layering, but that’s what makes it good, right?!
• Would I do it again? yes!
• What I would do differently: we did chicken sausage and ground turkey for a leaner version
• Items used: yummy recipe from: http://formamas.blogspot.com/2011/08/pizza-casserole.html

Have you done anything from Pinterest lately? What’s inspiring you?
I hope you were inspired as much as I was. If not, click on “Recommend a Pin” above and I would love to hear any suggestions you might have!
Until ipinterest again!

Karie J

ipinterest.me

<a href=”http://ipinterest.me&#8221; target=”_blank”><img src=”https://ipinterest.files.wordpress.com/2012/02/1-cd-karie0035-1-1.jpg&#8221; alt=”ipinterest.me” width=”125″ height=”125″ /></a>

day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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Project: day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good!
• Difficulty rating (1=easiest, 5= way too hard!): 3 (I am so bad with the timing of everything, but it still turned out great!)
• Would I do it again? oh yes! This is a definite keeper. It is a very rustic Italian dish with comforting flavors and crisp asparagus to round it out!
• What I would do differently: we substituted regular spagetti for whole wheat spagettie, which was excellent, as well as substitued Parmeseam for Peccorino Romano since we had it on hand. We also did not use the whole package of spagetti- about 3/4 ths. You could easily steep rosemary in the cream for an additional layer of flavor as well as substitue the chicken for a vegetarian option.
• Items used: amazing recepie from Jamie Oliver: http://www.jamieoliver.com/us/recipes/pasta-recipes/chicken-mushroom-pasta-bake-spaghett-1

ingredients

• 1 oz /a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, preferably higher welfare, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 2 handfuls of mixed fresh mushrooms, cleaned and torn
• 1 cup white wine
1lb dried spaghetti
• 2 ½ cups double cream
• 7oz• Parmesan cheese, grated
• a sprig of fresh basil, leaves picked
extra virgin olive oil

Directions:

Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Until ipinterest tomorrow!
Karie J 🙂

day 85: cooking it up/ bow-tie pasta with chicken sausage and kale

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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• Project: day 85: cooking it up/ bow-tie pasta with chicken sausage and kale
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes! It was very good, and a great way to use kale, which I love!
• What I would do differently: well, since I burned the garlic, which is a definite no no, probably that!
• Items used: recipe from: http://pastaprincessandmore.wordpress.com/2012/02/21/homemade-pasta-with-sausage-and-kale/#comment-505

She did it (The Pasta Princess) WAY better than I did since she made her own pasta as well as chicken stock. I just used Barilla Bow-tie pasta, and store bought chicken stock, but other than that, it was still good!

Until ipinterest tomorrow!
Karie J 🙂

day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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Project: day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)
• Difficulty rating (1=easiest, 5= way too hard!): 2 (probably a 3, but I had Adam’s help 😉
• Would I do it again? yes, it was so decadent, rich, and light at the same time. The shrimp was a touch too spicy for our  3-year-old, Morgan, but for our 6-year-old, Hayden, she ate it all up right away!
• What I would do differently: we added a few drops of truffle oil to the whole dish at the end, as well as added white wine and  salted the risotto to taste 🙂
• Items used: recipe below from: http://katienorwood.blogspot.com/2011/01/nordstrom-knock-off.html

Shrimp & Asparagus Risotto
1 medium yellow onion, chopped
1 bunch asparagus, chopped into 1 inch segments
1 pound peeled & deveined shrimp
juice of one lemon
1 t. red pepper flakes
3 garlic cloves, chopped
2 T. chopped flat leaf parsley
1 c. uncooked Arborio rice
3-4 c. chicken stock
1 c. freshly grated Parmesan cheese
olive oil

Combine shrimp, 2 T. olive oil, lemon juice, red pepper flakes, garlic, parsley, and shrimp in a small bowl. Toss to combine and let marinate in fridge for 10-15 minutes.

Meanwhile, chop onion and saute in a bit of olive oil over medium high heat.

Saute asparagus in a small pan with a bit of olive oil and a sprinkle of red pepper flakes over medium high heat. Asparagus can cook while you get the risotto going, but it only needs to saute for 10 minutes or so. When it’s crisp-tender, just turn off the heat and reserve for later.

Once the onions are sauteed, add the Arborio rice and stir. Toast the rice with the onions on medium high heat for 2 minutes or so.
Then begin adding one cup of chicken stock at a time – just enough to cover the risotto. Continue to cook the risotto and broth at medium high heat. Stir frequently.
When most of the broth has been absorbed and the rice is looking “dry”, add more broth, one cup at a time. Contrary to popular belief, you don’t need to babysit the risotto and stir it every second. You just need to stir it every once in a while. You’ll be standing by the stove to cook the asparagus and shrimp anyway so you can stir it then.

Pull shrimp out of marinade and grill at high heat on a grill pan (or just a skillet would work as well). I like my shrimp crispy, so I let them cook a while and keep turning them to get brown bits.
After you’ve added all the broth and it’s been absorbed by your Arborio rice, it should have a somewhat thick, creamy consistency. The rice should be soft but still with a chewy bite. Remove from heat and add your Parmesan. Yum, yum.
It’s time to plate up your risotto! I like to serve mine in a pasta bowl. Mound the risotto in the bowl and top with asparagus and grilled shrimp. With this recipe, you won’t even want to go out to dinner.

Until ipinterest tomorrow!
Karie J 🙂

day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, and spinach

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MY “PINTERESTING” TAKE:

 

“PINSPIRATION”, FROM PINTEREST:

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  • Project: day 60: cooking it up/mixing it up: yummy tortellini soup with basil, sausage, &  spinach
  • Difficulty rating (1=easiest, 5= way too hard!): 1
  • Would I do it again? most definitely! This soup is super easy, a big hit, and I could probably eat it twice a week! three-year old Morgan also had fun helping me in the kitchen with this one!
  • What I would do differently: I combined my mother in law’s recipe (thank you Barb, you know I love this one!), with the pinterest recipe, and a few other tweaks of our own, next time we might try kale! The pinterest recipe is below, and then our changes and additions from my mother in law are in red, our own changes in green. 🙂
  • Items used: Pinterest recipe from: http://www.fudgebananaswirl.com/sausage-spinach-and-tortellini-soup/

Ingredients

  • 1 lb turkey Italian sausage (I prefer hot, but sweet would be ok too) (we used chicken sausage, it was yummy!)
  • 6 cloves garlic, minced
  • 1/2 cup dry white wine
  • 40 oz low sodium chicken broth (we ended up using 64 oz)
  • 5 oz fresh spinach and 8-10 fresh basil leaves
  •  1 1/2 cups tomatoes, chopped (we used 1 14 oz can of diced tomatoes, with juice instead)
  • 9 oz store-bought cheese tortellini
  • 2 tb unsalted butter (optional) (we put the butter in the end for a richer flavor and also sautéed the garlic in butter in the beginning!)
  • salt and pepper to taste
  • parmesan cheese sprinkled on top when serving

Directions

  1. In a large dutch oven (or stock pot), brown sausage over medium heat until fully cooked (approximately 10-12 minutes.)  Remove sausage, let cool and slice in to bite-size pieces, set aside.
  2. Add minced garlic to pot and saute for 3 minutes.  Add wine and broth, scraping brown bits from bottom of the dutch oven. Bring to a boil and continue boiling for 3 minutes. Add tortellini and boil for another 5 minutes.  Add spinach, tomatoes and sausage.  Cook for 5 minutes, remove from heat.
  3. At this point, you can whisk in 2tb of butter, which adds a little extra richness to the soup.  If you are watching fat or calories, the soup is still delicious without adding butter.

Until ipinterest tomorrow!

Karie J 🙂

day 7: Cooking it up/Crock pot lasagna with Herbed Garlic Bread

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MY TAKE:

FROM PINTEREST:

Source: foodnetwork.com via Karie on Pinterest

Source: creatingthroughlife.blogspot.com via Karie on Pinterest

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  • Project: day 7: Cooking it up/Crock pot lasagna with Herbed Garlic Bread
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? Yes! It was so yummy. The herbed garlic bread was probably the best home-made garlic bread out there, and the lasagna was a hit with the whole fam. I also added the italian sausage, but next time I will also add the garlic and onions :). For the bread I also moved it toward the broiler for a few additional minutes, post recommended cooking time.
  • Items used: see recipe links above by clicking on the pictures.

until ipinterest tomorrow!

Karie J 🙂