Zesty Sausage Stir-Fry

A colorful and yummy stir-fry -- good one to hold unto for the summertime!

Zesty Sausage Stir-Fry

Ingredients:

1 (13.5 oz.) pack Polish sausage - sliced
1 small onion -- sliced
1 tbsp. oil
3 carrots - sliced
1 small yellow summer squash - sliced
8 oz. sugar snap peas
6 tbsp. soy sauce
3 tbsp. brown sugar
1 tbsp. rice vinegar
8 oz. egg noodles -- cooked according to package

Directions:

In a small bowl, mix water, soy sauce, brown sugar, rice vinegar, and cornstarch.  Set aside.

In a large skillet, sauté sausage and onion in oil for 3-5 minutes.  Add veggies and stir fry until crisp-tender.

Pour sauce into skillet.  Bring to boil, stirring until thickened.  Toss to coat.  Serve over pasta.

Mediterranean Sausage and Spinach Pasta

I'm making this for a potluck tonight, and thought I should share.  It will be fall soon, and prime casserole time!

Mediterranean Sausage and Spinach Pasta

1 lb. Italian bulk sausage 

1 can garlic and onion spaghetti sauce 

1 can (2.25 oz) sliced black olives – drained 

1 package frozen spinach – thawed 

1 lb. penne rigate – cooked 

1 can mushrooms – drained 

3 cups shredded mozzarella 

Preheat oven to 350.  

Cook sausage in a large skillet; drain. Stir in sauce, olives, mushrooms, and spinach. Toss with pasta. 

Spray a 9x13 pan with cooking spray. Pour half of pasta into pan; top with half of cheese and repeat layers. 

Cover with tin foil and bake at 350 degrees for 25 minutes.

Ranch Mac and Cheese

Looks fancy, tastes yummy, but isn't difficult.

Ranch Mac and Cheese

1/2 lb. macaroni - cooked
1/2 cup milk
2 tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Colby jack
1/2 cup Ranch dressing
1/4 cup Saltine or Ritz crackers - crushed
3 tbsp. Parmesan cheese

Melt butter in a medium skillet.  Stir in milk, spices, Colby jack, and dressing. Cook and stir until cheese is melted. Stir sauce into noodles. Sprinkle with crackers and Parmesan.

Italian Veggie Bake

We're having this for supper tonight :-9

Italian Veggie Bake

2 Tbsp. oil
1/2  lb frozen Italian veggie mix -- thawed
1/2 lb spinach -- thawed
1 can chunky veggie spaghetti sauce
1 jar alfredo sauce
1 lb. mostaciolli -- cooked according to package
3 cups shredded Mozzarella
1 tsp. salt
1/2  tsp. pepper

Heat oil over medium high heat and sauté Italian vegetables. Season with salt and pepper. Add spinach; cook until water evaporates. Stir in sauces: heat through. Toss with pasta and 1 1/2 cups of mozzarella. Place in a greased 9x13 pan. Top with remaining cheese. Bake at 425 degrees for 12 minutes.

Chicken and Broccoli Alfredo

Easy and fairly fast -- just takes as long as boiling a pound of pasta!

Chicken and Broccoli Alfredo

1 lb. whole wheat linguine
1/2 lb. frozen chopped broccoli -- thawed
1/4 cup butter
2 cups chicken pieces -- already cooked
2 cans cream of mushroom soup
1 cup milk
1 cup Parmesan cheese
1/2 tsp. pepper 

Cook linguine according to package, adding broccoli during the last four minutes. Meanwhile, melt butter in a large skillet and brown chicken pieces. Add remaining ingredients and heat through. Stir in linguine and broccoli.

Cauliflower Pesto Pasta with Broccoli and Tomatoes

This recipe has a ridiculously long and boring name.  I'm not usually a big fan of pesto, but this is pretty tasty because you add stuff to the pesto, so basil is not the only flavor going on.

Cauliflower Pesto Pasta with Broccoli and Tomatoes

8 oz. frozen cauliflower -- steamed
1/2 Tbsp. lemon juice
1 tsp. salt -- divided
1/4 cup water
1 box shell macaroni -- cooked, reserve 3/4 cup water
2 Tbsp. oil -- divided
12 oz. shrimp -- peeled and deveined
1 pint grape tomatoes
1 lb. frozen broccoli
1 (6.5 oz.) jar pesto
1/4 tsp. pepper
Parmesan

In a blender, combine cauliflower, lemon juice, 1/2 tsp. salt, and 1/4 cup water. Puree until smooth. Set aside. In a large skillet, sauté shrimp in 1 Tbsp. oil until done. Remove from skillet. In remaining oil, sauté tomatoes until they start to burst. Add broccoli, cauliflower, pesto, 1/2 tsp. salt, and pepper. Heat through. Add shrimp and pasta. Serve with Parmesan.

Caesar Tortellini

We just made this for the first time recently, and it's such a neat blend of textures, with the noodles and the salad leaves.  I cooked up a couple of slices of bacon for the bacon bits.  If you wanted to make this meatless, you could easily leave those out.

Caesar Tortellini

9-13 oz. package Cheese tortellini -- cooked and rinsed
1 bag Caesar salad mix (including dressing and croutons)
1 medium Tomato -- chopped
1/4 cup Bacon bits
1/4 tsp. Pepper

 Mix all ingredients in a large salad bowl and toss to coat.

Cabbage with Mushrooms and Bacon

Mmmmm.  Bacon.  Mmmmm.  Mushrooms.  As always, use a scissors to cut up your uncooked bacon -- way easier than trying to use a knife!

Cabbage with Mushrooms and Bacon

1 small cabbage -- chopped
1/2  lb. thick-sliced bacon -- cut into 1" pieces
8 cloves garlic -- sliced thin
1/2 tsp. crushed red pepper
1 tsp. salt
1 lb. sliced mushrooms
1 cup water
1/2  lb. Penne Rigate

In stewpot, sauté bacon and garlic until bacon is almost done. Add crushed red pepper and cook and stir 1 minute. Add salt, mushrooms and half of cabbage. Cover and simmer 3 minutes, stirring occasionally. Add remaining cabbage and 1/2 cup of water. Simmer covered for 20 minutes. Start cooking Penne Rigate according to package. Add 1/2 cup water and simmer 20 more minutes. Uncover and simmer for 10 minutes. Add pasta and stir to mix.

Buttery Shrimp and Radish Pasta

Not a lot of recipes call for radishes, which is probably why we tried this in the first place.  Don't make this if you don't like butter!

Buttery Shrimp and Radish Pasta

1 box linguine -- cooked according to package
2 bunches radishes with greens
2 cloves garlic -- sliced
8 Tbsp. butter -- divided
12 oz. small shrimp -- peeled, deveined, tail off
1/2 tsp. salt
1/2 tsp. pepper

Remove radish greens and wash thoroughly. Remove stems and set aside. Trim radishes and slice thin. Sauté radishes and garlic in 2 tbsp. butter until crisp-tender. Add radish greens and sauté until wilted. Remove radish mix from skillet and set aside. Add shrimp and sauté in 2 Tbsp. butter until cooked through. Return radish mix to skillet. Season with salt and pepper and heat through. Add remaining 1/4 cup butter and melt. Add pasta and toss to coat.

Breakfast Spaghetti

This is a recipe that is just plain fun to make.  Watching the bacon grease cook the eggs is just awesome.  Makes enough for a good number of people, like probably 6 or more, so it's perfect if you have overnight guests.

Breakfast Spaghetti

6 strips Bacon
1 clove Garlic -- minced
1 lb. Spaghetti -- cooked according to package
3 Eggs
3/4 cup Parmesan cheese
1 tsp. Salt
1/2 tsp. Pepper

 In a medium skillet, fry the bacon with garlic until almost done. Drain half of bacon fat. Remove bacon from skillet, cool, and crumble. Keep remaining bacon fat warm. Meanwhile, beat the eggs in a medium bowl. Mix in Parmesan, salt and pepper. Return crumbled bacon to skillet and heat until quite hot. As soon as pasta is done, drain it quickly and return to pot. Mix in the egg mixture and pour hot bacon and grease over pasta. The heat from the hot grease will cook the eggs.

Bow Ties with Walnuts

To toast nuts, put them in a small, ungreased skillet over low heat and stir occasionally until they are toasted.  Way quicker than using the oven, and easier to keep from burning.

Bow Ties with Walnuts

1 lb. Bow tie noodles -- cooked (reserve 1/2 cup cooking water)
1 cup Walnuts -- chopped and toasted
6 tbsp. Butter
1 1/4 tsp. Sage
2 1/2 tbsp. Lemon juice
1/2 tsp. Salt
1/2 tsp. Pepper
1 1/3 cups Shredded Romano (or Italian blend) cheese

Melt butter in a large skillet. Add spices and lemon juice. Remove from heat. Stir in pasta and 1/2 cup cooking water. Stir in cheese. Garnish with toasted nuts.

Bow Ties with Peas

Mmmmm, bacon!

Bow Ties with Peas

6 slices Bacon -- cut into strips
1 can Italian-style Diced tomatoes
1/4  cup Water
4 cups Bow Tie noodles -- cooked according to package
2 1/2  cups Frozen peas
4 oz. Mascarpone cheese
1 tsp. Basil
1 tsp. Salt
1/2  tsp. Pepper
 Parmesan cheese

In a large skillet, fry bacon until almost done. Drain fat and add tomatoes, water, salt, and pepper. Bring to boiling, reduce heat, and simmer for 15 minutes. Add peas to tomato sauce, stir, and bring to boiling. Cover and cook for 6 minutes. Add mascarpone and basil. Mix well and stir till cheese melts. Stir in pasta and garnish with Parmesan.

Bow Ties with Ham

A great way to use up leftover ham from Easter.

Bow Ties with Ham

1 12-oz. box Bow Tie Pasta
1 16-oz. jar Alfredo sauce
1 bunch Asparagus -- trimmed and sliced 1" long
1 8-oz. jar Sun dried tomatoes -- drained and chopped
2 cups Ham pieces
8 oz. Havarti cheese -- shredded and divided.

Mix 1 cup Havarti cheese and remaining ingredients in a large bowl. Pour into a 3-quart casserole, cover, and bake at 350 degrees for 30 minutes. Top with remaining cheese.

Pumpkin Penne

This has quite a few ingredients, but none of them take terribly long to prepare.  You'll spend as much time mincing garlic and chopping green onions as you will on the other prep.  Start your water boiling to cook the penne, then start your other prep work, and by the time the noodles are done the rest of the recipe will be too.

Pumpkin Penne

2 cups Chicken pieces
1 lb. Penne rigate -- cooked according to package
2 tbsp. Oil
1/4 cup Green onions -- chopped
3 cloves Garlic -- minced
2 cups Chicken broth
1 can Pumpkin (or 2 cups roasted real pumpkin)
1/2 cup Heavy cream
1 tsp. Tabasco
1/8 tsp. Nutmeg
1/4 tsp. Cinnamon
1/4 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Sage
 Parmesan cheese

Heat oil in a large skillet. Add onions and garlic and sauté. Stir in remaining ingredients. Heat to boiling and simmer for 5 minutes. Stir in cooked pasta and serve with cheese.

Beefy Mac-and-Cheese

Also a simple recipe -- a nice upgrade to mac-and-cheese that doesn't take a long time or much effort.

Beefy Mac-and-Cheese

1 lb. Ground Beef
1 can Diced tomatoes with green chilis
1 can Mushrooms -- drained
4 oz. Velveeta -- cubed
1/4 cup Butter
1/2 cup Milk
1 box Macaroni and cheese mix

Cook noodles from macaroni and cheese. Meanwhile, brown beef and drain fat. Stir in remaining ingredients, including cheese pack from mac-and-cheese box. Heat to boiling. When noodles are done, add them to meat mixture.

Our Spaghetti

Everyone makes spaghetti their own way.  Here's ours.  We've changed and perfected this over the past twelve years, and as usual, we're striving for a balance between nutritious, tasty, thrifty, and efficient.  My dear Italian friend is appalled by the fact that I use canned tomatoes and don't simmer this for hours, but like I said, we're aiming for tasty and efficient :-)

Our Spaghetti

1 package frozen Italian-style meatballs -- cooked according to package
1 lb. Spaghetti -- cooked according to package
1 can Spaghetti sauce -- any variety
1 can Tomato paste
1 can Italian Stewed tomatoes OR Italian diced tomatoes
1 can Mushrooms -- drained
1 cup Onion -- chopped OR 2 cloves garlic, minced (or both)
Oil

Put meatballs in oven.  Saute onion/garlic in oil.  Add sauce, paste, tomatoes, and mushrooms. Heat to boiling. Reduce heat and simmer until pasta is done.  Add meatballs to sauce.  Serve.

Barbecue Lasagna

An interesting twist on your usual lasagna recipe.  Great for the summer when you're all in the mood for barbecue anyway, or for the winter when you can't grill but miss that tangy taste.

Barbecue Lasagna

1 lb. Ground Beef
1 cup Ketchup
1 Green Pepper -- chopped
3/4  cup Onion -- chopped
1/2  cup Brown sugar
1/4  cup Lemon juice
4 tsp. Cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. Mustard
1 clove Garlic -- minced
1 tsp. Salt
1/2  tsp. Pepper
1/4  tsp. Chili powder
1/4  tsp. Lemon pepper seasoning
9 Lasagna noodles - cooked
2 cups Shredded Mozzarella
2 cups Shredded cheddar
1 cup Cottage cheese
1 Egg
1/4  cup Parmesan cheese

Fry beef, drain, and set aside. Combine next 13 ingredients in a large skillet. Bring to boil, reduce heat, and simmer for 10 minutes. Spread 1/2 cup sauce in a 9 X 13 pan. Layer 3 noodles, 1/3 of beef, 1/3 of sauce, and 2/3 cup each of cheddar and mozzarella. Repeat layers twice. Combine cottage cheese and egg. Spoon over top. Sprinkle with Parmesan.  Cover with tin foil and bake for 50-60 minutes at 350 degrees.

Balsamic Roasted Sausage and Grapes with Linguini

One of our more unique pasta recipes!  

Balsamic Roasted Sausage and Grapes with Linguini

3/4 cup Sweet Italian sausage
3/4 cup Hot Italian sausage
3 cups Seedless red grapes
1/4 cup Balsamic vinegar
2 tbsp. Oil
2 tbsp. Water
1/2 tsp. Salt
1/2 tsp. Pepper
1 lb. Linguini -- cooked according to package -- reserve 1/2 cup pasta water
1/2 cup Pesto
1 bag Spinach salad mix

Place the sausage and grapes in a greased 9 x 13 pan. In a small bowl, combine vinegar, oil, and water. Pour over sausages. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes. Turn sausages and bake for 10 more minutes. Allow sausages to cool, and then slice. In a large bowl, combine the linguini, pasta water, and pesto. Toss to coat. Add remaining ingredients, including pan juices.

Baked Spaghetti

Remember what I said about casseroles being comfort food?  This is like a meta-comfort food -- spaghetti turned into a casserole!

Baked Spaghetti

1 lb. Spaghetti – cooked according to package
1 lb. Ground beef
1 Green pepper – chopped
3/4  cup Onion – chopped
1 15 oz. can Tomato sauce
1 8 oz. can Tomato sauce
1 3 oz. package Pepperoni
1 can Mushrooms – drained
1 4 oz. can Sliced black olives – drained
1/2  tsp. Basil
1/2  tsp. Oregano
1/2  tsp. Garlic salt
1/2  tsp. Pepper
1/2  tsp. Salt
3 cups Shredded Mozzarella
1/2  cup Parmesan

Fry beef in a large skillet; drain fat. Add green pepper and onion; saute. Stir in tomato sauce, pepperoni, mushrooms, olives, and seasonings; heat through. Spoon 1 cup meat sauce into a 9 X 13 pan. Layer half of spaghetti and half of sauce; repeat layers. Sprinkle with cheeses. Bake, uncovered, at 350 degrees for 20 to 25 minutes.

Baked Rotini and Ham Casserole

Casseroles are the ultimate comfort food for Midwesterners like us.  Even though we don't live in the Midwest anymore, they conjure up long winter evenings spent indoors while the wind and snow howl outside, church potlucks, and family reunions.

Baked Rotini and Ham Casserole

1 can Cream of Celery soup
1 1/4 cups Milk
2 cups Rotini -- cooked according to package
1 1/2 cups Shredded mozzarella
2 cups French fried onions
1 cup Ham pieces
1 Roma tomato -- chopped
1/2 cup Frozen peas -- thawed

In a large bowl, combine soup and milk. Stir in pasta, 1 cup cheese, 1 cup onions, ham, tomato, and peas. Pour into a 2-quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining onions and cheese. Bake until cheese is melted.