Barefoot Contessa's Lasagna

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Easy and delicious with a capital D. The Barefoot Contessa is the best IMO :)

2 tablespoons olive oil
1 cup chopped yellow onion ( 1 onion)
2 garlic cloves, minced
1 1/2 lbs hot Italian or Turkey sausage, casings removed
1 (28 ounce) can crushed tomatoes in puree
1 (6 ounce) cans tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet.

Add the onion and cook for 5 minutes over medium-low heat, until translucent.

Add the garlic and cook for 1 more minute.

Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish.

Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce.

Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

Sprinkle with ¼ cup of Parmesan

Bake for 30 minutes, until the sauce is bubbling

Red Lobster Creamy Cajun Chicken

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Red Lobster Creamy Cajun Chicken

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder (or fresh minced)
1/4 cup grated Parmesan/Romano cheese

Place chicken and Cajun seasoning in a bowl and toss to coat

In a large skillet over medium heat, saute' chicken in butter or margarine until chicken is tender, about 5 to 7 minutes

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through

Pour over hot linguine and toss with Parmesan cheese

Tip: (Use wheat pasta, and half 1% milk and 1/2 whipping cream for  healthier recipe)

Crockpot Tortellini And Spinach...

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1 bag frozen tortellini
1 bag fresh spinach
2 cans Italian style diced tomatoes
1 box or 4 cups vegetable broth
1 block cream cheese, cut in chunks
garlic powder and pepper to taste

Put all ingredients in crock pot, sprinkle with garlic powder and pepper
Cook on low for 5-6 hrs

Tip: Slice 2 chicken breasts into bite size chunks
Sprinkle garlic powder and pepper to taste on chicken...
Brown chunks for a few minutes on stove...
Place strips in crock pot. You may need to add a little more broth. Yum. Yum.

Tip: Not crazy about vegetable broth? Use chicken broth ...(never bullion, no, no...)

Tip: Make sure the Romano cheese is on the table!

Crockpot Lasagna Soup...

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Leftover Lasagna just became a staple. That's right. From this day forward, not only will you make lasagna more often ---you'll make double so you can use the frozen  leftovers for this soup. True story :)

First, add the following to your crock-pot:

2 boxes of chicken broth (or more depending on if you like your soup watery or chunky)

1 jar of your favorite spaghetti sauce

1 onion, chopped

6 stalks celery, chopped

1 green pepper, chopped

Brown and drain excess grease off:
1 pound or less (any combination): hot sausage, sweet sausage or ground beef

Next:
Whatever leftover lasagna scrapings you have from the tray you last made and froze. Take it out of the freezer, and start chopping chunks. Not small chunks, and who cares if they're even. Just chop :) (the leftover lasagna is what thickens the soup. Heck yeah)

Next:
Throw all that into the crock pot and cook on LOW for 7-8 hours. HIGH:4-6 hours

Next:
Make 1/2 box small fresh pasta (small bowties, corkscrews, cartwheels, whatever) .

Toss pasta into crock-pot/soup before you dish it into bowls.

Throw a handful of mozzarella and/or Romano or Parm cheese into each bowl as you serve

Amazing recipe!

Peanut Noodles...

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When you can’t have rice with chicken one more day...

Heat the following on the stove top:

½ cup peanut butter (any kind)

¼ cup soy sauce

½ cup water

2 TBSP chopped fresh peeled ginger if you have it, if you don’t it’s fine too

1 medium garlic clove chopped

2 TBSP red wine vinegar

2 tsp honey

1 tsp dried red pepper flakes

Cook angel hair or linguini, (whatever) as per package directions; drain 
Toss pasta with the sauce and serve!

Tip: Add strips of pepper, carrot shavings and scallions
Tip: Top with grilled chicken for a complete meal
Tip: Throw on some sesame seeds and get that crunch factor going :)

Tuna And Pasta Salad...

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5 cups of cooked pasta (I use cartwheels)
1 can Albacore tuna
1 cup of shredded cheese (I use sharp cheddar)
3 chopped green onions (or one medium onion chopped or diced -approx 3/4 - 1 cup)
1 teaspoon mustard
1 cup of mayo
3/4 cup of sour cream
salt and pepper to taste

Cook the pasta; rinse
Mix all ingredients together and serve cold.

Tip: Cook, cool and add frozen peas
Tip: Like carrots? Dice approx 1/2 cup raw carrots and add them, too!
Tip:  Black olives? Sure, go for it :)

Crock-Pot Macaroni And Cheese...

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In my life I have never had more delicious macaroni and cheese. True story. And it's even better reheated the next day. This is a Paula Dean recipe, minus the egg :)

4 cups uncooked macaroni (1 lb). I use cartwheels or shells, but if you like elbows, go for it :)

8 tablespoons butter (1 stick)

5 cups grated sharp cheddar cheese (an 8 oz block is approx 4 cups)

1 cup sour cream

2 (10 3/4 ounce) cans condensed cheddar cheese soup

1 teaspoon salt

2 cup whole milk

1 teaspoon dry mustard

1 teaspoon black pepper

Boil the macaroni in water for six minutes. Drain

In slow cooker, combine all ingredients with the drained macaroni -stir again
Cook on low for 2 1/2 hours, stirring occasionally.

Tip: Definitely spray your crock pot with cooking spray first. You can thank me later for that tip; I learned the hard way :(
Tip: If you can avoid it, don't use pre-shredded cheddar cheese. It won't be as good, or creamy!
Tip: I boil the pasta and shred the cheese the night before. I love being able to dump everything in the crock-pot the following morning. Easy. Easy.
Tip: Since we LOVE heat, I made sure 1/2 the cheese I shredded was Pepper Jack :)
Tip: More heat? Add some cayenne pepper (oh yeah)

Ricotta And Spinach Stuffed Shells ...

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4c (16oz) shredded mozzarella cheese
1 carton (15oz) ricotta cheese
1 pkg (10oz) frozen chopped spinach, thawed & drained (I put it in a colander & use a potato masher to squish out all the water)
1 pkg (12oz) jumbo pasta shells, cooked & drained
1 jar (28oz) of your favorite spaghetti sauce

Romano cheese for garnish

Combine cheeses & spinach, and stuff into shells. (If I'm freezing them, I do it after this step.)
Spread some spaghetti sauce over the bottom of a 13x9 baking dish
Arrange the shells in the baking dish.
Pour spaghetti sauce over the shells.
Sprinkle with Romano cheese ...don't be shy with the Romano -- it's heavenly :)
Cover & bake at 350 for 30 minutes or until heated through.

Get creative: Another version of stuffed shells: mix the following with your carton of Ricotta ---> 3/4 cup diced onion, 1/2 tsp minced garlic or 1 clove minced, one egg, 1 cup Romano cheese, then add parsley salt & pepper to taste. Stuff the shells and bake the same as if you were making the ricotta/spinach recipe. 10 minutes before the shells are done ...remove from oven, uncover and top with Mozzarella. Return to oven for last ten minutes.

Bowtie Salad Medly...

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1 lb Bowtie pasta 
1 cup black olives 
½ cup Kalamata olives
1 medium purple onion, sliced and then quartered (or one cup) 
1 cup sharp cheddar cheese, cut in bite size pieces 
¾ cup sliced pepperoni 
¾ cup garbanzo beans 
1/2 jar roasted red peppers, sliced in bite size pieces (or approx ¾ cup) 
1 package Good Season Cheese Garlic salad dressing mix 
½ - ¾ bag spring mix (if you only have Romaine that will work – it’s just not as flavorful) 
Romano or Feta cheese

Cook Bowtie pasta according to directions; rinse, drain and let cool

Mix Good Season Cheese Garlic dressing according to directions (use olive oil not vegetable oil)

 

When pasta is cooled, in large bowl toss pasta, olives, onion, cheddar cheese, garbonzo beans, roasted peppers and enough Good Seasons salad dressing to coat your salad. Place in fridge until you’re ready to eat

Stir all ingredients and then right before serving mix in the spring salad mix (or romaine). If you need more Good Season dressing after adding the spring mix, now is the time to pour a little more in and stir :)

Sprinkle Romano or Feta Cheese over the top before serving

Tip: This recipe serves a crowd, so feel free to cut ingredients in half or even quarter them!

Tip: You can add ingredient amounts or lessen them according to taste preferences

Tip: Add green pepper, fresh mushroom slices, cherry tomatoes…whatever you want. This is another recipe you can’t ruin. However, you may need more salad dressing if you keep adding ingredients :)

Kickin' Mac And Cheese...

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Our teenage son loves Velveeta Mac and Cheese, so when he asked for some and I didn't have any in the house ...I improvised. If you like macaroni and cheese, and enjoy a little "heat", you're going to do the happy dance over this recipe. Adios Velveeta...

1/2 lb. pasta (our favorite are bowties or cartwheels)
1 jar Salsa Con Queso (aka as Cheese Con Queso etc...)

Boil macaroni according to directions; drain
Add Con Queso and stir

Tip: You can make this as creamy as you want; just keep adding Con Queso.

Tip: Drain a can of diced Mexican flavored tomatoes and stir them in!

Tip: If you have a can of chilies or a jar of jalapeno peppers, be brave and dice a few in. Hot. Hot.  :)

Baked Ziti...

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My family likes Baked Ziti much more than Lasagna. That makes me smile since it happens to be much easier to prepare :)


1 lb. Ziti macaroni
1 lb hamburg
1 onion, chopped
2  28oz jars of your favorite spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 grated Romano or Parmesan cheese
1/4 cup chopped fresh basil 

Cook macaroni according to directions; drain
In a large skillet, brown hamburg. Add onions; saute until tender. Drain off any fat.
And add spaghetti sauce to skillet and simmer for approx 15 minutes

Preheat oven to 350...

In a lightly greased 2 qt baking dish, place 1/2 cooked pasta
Top with a layer of Provolone and Mozzarella slices
Spread on a layer of half the spaghetti sauce mixture and then sour cream
Cover with remaining pasta, cheese, sauce etc.
Sprinkle a layer of Romano (or Parmesan cheese) and basil

Bake in preheated oven for about 30 minutes or until cheese and sauce start to bubble.

Tip: This recipe works well with Rigatoni pasta, too

Tip: Get creative! Brown up Italian sausage -slice and add to your layers

White Clam Sauce I...

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If you like clams, then you probably love clam sauce, too. It's not hard to make, especially using this recipe my cousin was kind enough to share. Try it. It's heavenly.

3 cans chopped or minced clams
1 onion chopped small
2 cloves garlic minced
1/4 tsp. red pepper flakes or to taste
1 tsp. basil
1/2 tsp. Italian seasoning
1 good handful parsley
3/4 C any white wine

Saute onions and garlic in some oil. Pour in the juice of the clams, all of the seasonings and wine. Cook until onions are cooked thoroughly. Add clams just before serving, just to heat through. 8 - 10 shrimp ( optional ). Serve over angel hair, linguine or your favorite pasta.

Linguine And Clam Sauce II...

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Are you a Linguine and clam sauce lover?  Well, if so, don't be fooled by the simplicity of this recipe ...it's delicious. Give it a try.

1        cup   olive oil
3        garlic cloves, chopped
2        (6 oz) cans clams (we use cans of chopped clams)
1        cup fresh parsley, chopped
12      fresh clams (optional)
1lb.    linguine (cooked)
Linguine pasta
Romano cheese
salt and pepper to taste

Minutes before Linguine is done cooking:
In saucepan heat Olive Oil
Combine garlic, parsley, and chopped clams.
If you use fresh clams place them on top so they open.
Cook over medium heat for approx 5 minutes.
Serve over Linguine and top it off with the Romano cheese.