Easy. Light. Just Right.

That's the way I felt about this pasta. Well let me clarify on the "light" I don't mean light as in low fat, but rather in like not heavy. It's definitely not low fat with the pound of mozzarella in it and topped with parmesan cheeses. We had been out of town and while we ate deliciously, we had things like burgers, ribs, pizza, etc. So when planning my meals out once we got home this sounded just right. Something homey and hearty without being heavy. I also loved the fact that it was quick and easy- the perfect thing to make on a night that I had to go to the store.

I will definitely make it again. Ryan was a big fan and sometimes- as much as we love meat, something without it sounds good, so here ya go...

Baked Penne with Mozzarella and Basil

1 pound box penne pasta
16 oz. jar of vodka sauce ( I bought the expensive stuff this is a major component of it turning out good- and I had a 26 oz. jar and used it all- wouldn't want any less)
1 pound fresh mozzarella, cubed
1/ 2 cup loosely packed fresh chopped basil
shredded parmesan to top
*I would prob add garlic next time for some extra flavor.

Preheat oven to 400 degrees. Cook pasta according to package. Drain well and return to pot. Mix in vodka sauce, basil, mozzarella (salt and pepper). Pour into a two quart baking dish and top with parmesan. Bake for 20-25 minutes until bubbly.

We made bruschetta on the side. A little repetative, but it actually worked for us. And also, I got some potted herbs for mother's day that I have been loving making good use of any chance I get. It's just too bad my tomatoes aren't grown yet, then we will really be in business. This was DEEE-lish.

I toasted french bread in the broiler (on both sides so it was crispy). In a bowl I combined fresh chopped tomatoes, fresh chopped basil, fresh minced garlic, salt, pepper, a dash of olive oil, and a dash of balsamic vinegar. Topped it on the toasted bread, and topped that with the shredded parmesan. I don't think most people do this but I did once it was assembled I stuck it back in the broiler jsut long enough to start melting the cheese just to kind of mold it all together. Ryan and I both packed some pieces of those puppies away. YummY.

And yes, that is a bitten into piece of bruschetta. I couldn't even wait to take a pic to sink me teeth into it. It's just that good. =)

CopyCats (Part One)

For Christmas I got a cookbook from my MIL  that is America's Most Wanted Recipes: Delicious Recipes from Your Families Favorite Restaurants (by Ron Douglas). It has been fun to look through it and get excited about making some of the yummy "eating out" food at home!!! I have tried two of the recipes and they are both great.

So first, New Year's Eve I made this pasta that I could tell by looking at the ingredients was right up my ally! I have never eaten at California Pizza Kitchen, which is where this one is from, so I don't know if it tastes like the original or not, but we enjoyed it either way!

California Pizza Kitchen's Chicken-Tequila Fettuccine

1 lb. fesh or dried spinach fettucine

1/3 plus some to garnish fresh chopped cilantro
2 Tbs. minced fresh garlic
2 Tbs. minced jalapeno pepper (seeds and veins removed)
3 Tbs. butter
1/2 cup chicken stock
2 Tbs. gold tequila
2 Tbs. lime juice
3 Tbs. soy sauce
1 1/4 lb. chicken breasts, diced
1/4 medium red onion, thinly sliced
1/2 each medium red, yellow, and green bell pepper, thinly sliced
1 1/2 cups heavy cream

Cook the cilantro, garlic, and jalapeno in 2 Tbs. of the butter over medium heat for 4-5 min. (I didn't use quite as much garlic and jalapeno as the recipe called for). Add the stock, tequila, and lime juice. Bring toa boil and cook until reduced to pastelike consistency; set aside.

Pour soy sauce over diced chicken and let set alteast 5 minutes.
Boil water and cook pasta according to directions.

Meanwhile, cook onion and peppers in remaining tablespoon of butter, until limp. Then add chicken, toss, and add reserved tequila lime paste. Add the cream. Bring mixture to a boil and cook until chicken is cooked through.

Drain cooked pasta and toss with the sauce. Garnish with extra cilantro.

And you know what else I loved about this recipe??? Grab yourself some tomatoes while your at the store and use all your leftover veggies from this recipe to make a fabulous homemade salsa:

Take your tomatoes, onion, lime juice, jalapeno, pepper (I chose the yellow pepper only) cilantro, some salt and cumin, a little bit of extra tomato juice to make it a little runnier- throw them all in the food processor-

Twirl that bad boy around a little and voila-

Yummy!

One Dish Bliss

Here you have a true meal in one. I tried this recipe that a gal I know had put in our church cookbook and I believe she said she got it from a Southern Living easy weeknight meals. I wasn't sure how it would turn out with all the ingredients and I didn't want it to taste too "casseroley" with the cream soup and all, but it really didn't and we enjoyed it as just a good hearty meal.
It was easy, but I did it on a night when I had lots of time to dirty and clean dishes as I went and do all my prep work- if you don't you will have the sink piled up with dirty bowls and pots by the time you are done, and that is no fun! It would make a great meal to take to someone- just bring it to them made up and ready to pop in the oven.

Three Cheese Chicken Pasta

8 oz. penne pasta ( I cooked more)
1 tsp olive oil
8 oz. fresh mushrooms, sliced thin
1 small onion, chopped fine
1 small red bell pepper, chopped fine
1 box frozen spinach
1 tsp. dried oregano
1/4 tsp. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken (using a rotisserie chicken is the way to go)
1 c. sharp cheddar, shredded
1/2 cup grated Parmesan
1/2 cup milk
1 can cream of chicken soup

Preheat oven to 425.

Cook pasta and spinach according to package and drain. (Drain spinach well!!)

Heat olive oil in large skillet over med-high heat. Saute mushrooms, peppers, and onion for about 4 minutes. Add spinach, oregano, and pepper and saute an additional 3 minutes. Set aside.

In large bowl, combine cottage cheese, spinach mixture, pasta, chicken, 3/4 c. cheddar, and 1/4 c. Parmesan, milk, and soup. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheeses and bake for 25 minutes.

Creamy Caesar Chicken Pasta

My friend made this for a baby shower she hosted a few weeks ago. I had to go back for seconds, but had to refrain from embarrassing myself by going back for thirds, ha!!! I asked her for the recipe so I could make it for our monthly Grace group tonight, and I am having a hard time not picking in it while it sits in a warm oven waiting to go! It's simple and satisfying and mmm, mmm good!

Creamy Caesar Chicken Pasta

(not sure what the official name of this recipe is=)

1 lb. bowtie pasta, cooked

3 boneless, skinless chicken breast- cut into bite size pieces

1-2 cups green peas, cooked (If Ryan had his way, these would be left out)

8 oz. package of mushrooms, sliced

1/2 large onion, chopped

1 Bottle *Ken's Creamy Caesar dressing

Shredded Parmesan Cheese

Generously salt and pepper chicken (I also used some garlic powder) and saute in a skillet with butter or olive oil.

Saute onions and mushrooms ( I added them to the same skillet after the chicken was more than half way done)

(Transfer to serving dish)

Add in peas and pasta and pour dressing over, mix well, and top with Parmesan.

No Recipe Required- Meal Idea #4

Sometimes I wonder if most people realize how easy it is is to make your own Alfredo sauce. There are many nights that we don't know what we are going to have for dinner that we just make some "garlic butter pasta" (which is just as it sounds- olive oil, butter, and lots of garlic all sauteed then tossed with pasta) or Alfredo sauce. I LOVE Alfredo ( it's creamy and bad for you, of course I would like it wouldn't I?) but I honestly DO NOT like jarred Alfredo in the slightest. If you buy it refrigerated, that stuff is okay, but I have yet to find a jar of Alfredo sauce that tastes right to me. And why would I want to? Making my own is a cinch! Here is your No Recipe Meal Idea for today-

Pasta with Alfredo Sauce

(Even though, we did have this- with the pesto and chicken variations last night for dinner, I did not take a pic so I stole one form the internet this time around)

Okay so for a bare bones Alfredo sauce all you need is, kid you not, is: butter, cream or half and half, and Parmesan cheese (grated works best), and salt and pepper of course. Seriously that is all there is to it!! I do, however, add garlic every time because I think it gives it more flavor, and well I love garlic!

SO- I melt oh about 1/2 stick butter in a pan on medium low heat and let my garlic (about 3 cloves, minced) cook just a little in it before I add my cream. Then I pour in 1-2 cups cream or half and half- exact measurements really aren't vital.

Bring it to a low boil, stirring regularly- Meanwhile, cooking pasta. Add Parmesan cheese to sauce - I don't usually measure, but it's a pretty generous amount- 3/4 cup or so? This should help thicken your sauce. Some people don't even cook their sauce- they just add the ingredients to hot, drained pasta- I cook mine since I use garlic so that the flavor cooks through. When your pasta of choice is done and drained, just pour sauce in with it and toss- add more Parmesan as needed.

**Other variations I like to do:

• Add a couple tablespoons full of store bought pesto to your sauce.


• Cook chicken (boneless skinless breasts) in a skillet, browning on both sides and cooking through. Drain some and add sauce to chicken to simmer, then serve over pasta.


• And one of my favorite meals period- I like to chop up some red onion and put it in my butter with the garlic to saute for a bit- then continue Alfredo as before. Then when my pasta is done boiling, I toss into the water (with the noodles and all) a full container/bag of fresh spinach. Let it sit in the boiling water for literally a few seconds before you turn the stove off. Turn it off and let stand for a couple second until it is just cooked (doesn't take more than a few more seconds) then I drain my pasta and spinach all at once and add my garlic and onion Alfredo sauce. YUM!

What variations do you do?

Ryan's Favorite Dish

My friend, Erica, said I should put this recipe on here, and of course!- It is Ryan's favorite thing, after all! I always make this for him if I want him to feel special- he loves it. I originally found this recipe online and have come across it a couple times since, it is a keeper.

Cajun Chicken Pasta

2 chicken breast, cut into small peices or slices
2 tsp (+) cajun seasoning
2 Tbs. butter
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
green onion, minced
1- 1/2 cup cream (I use more)
1/4 tsp. basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp garlic powder
2 Tbs. (+) grated parmesan cheese

Coat chicken in cajun seasoning. In large skillet, saute chicken in butter until no longer pink. Add pepper and green onion. Cook 2-3 minutes, or just until tender. Reduce heat to low and stir in cream. Season with seasonings and heat through. Mix with your favorite pasta- we like bow tie. Mix in parmesan cheese to desired thickness.

** This is one of those recipes that I gave the orginal measurements as a guide to start you off, but I really just throw them out the window and pretty much do everything to taste- we like things pretty flavorful so I usually add a little more of everything. I use more cream to make sure it is good and creamy. I use more red pepper than green- it's all about the way you like it with this one! Yum!