Leftovers: Pasta with Sausage and Sauce

Whenever I make my highly desired Braised Shortribs recipe, I always have so much leftover sauce.  Since the sauce is just too good to waste, I always save the sauce for future recipes.  Here is one recipe that I make with this succulent sauce.

Pasta with Sausage and Leftover Sauce
Original Recipe by Kitchen Groovy

1 box of whole wheat rotini pasta
2 carrots, diced
1 lb. sweet italian sausage, sliced (regular or turkey would work great)
2 1/2 C leftover sauce from Braised Shortribs, hot

Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked.  Set aside on a plate lined with a paper towel to absorb any fat.

Cook pasta according to package directions.  Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking. 

Drain noodles and carrots.  In large serving bowl, combine pasta, carrots and sausage.  Add in the heated leftover sauce and combine until well mixed.

Chef's Note: feel free to add what you like to this dish - it's leftovers!  I encourage you to add what you like and what you are craving!  Brocolli would be a GREAT addition!  I only added what was left in my refrigerator!  :-)

Delicious!!!  It was so good, the family was begging for me to make more Shortribs, so they can get these leftovers again!  Ha!  WIN-WIN!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Real Meatballs and Spaghetti

In the past, I have made my own spaghetti sauce, and I've had success with it.  But, I haven't had anything that was SO great and incredible.  Except this one.  It is really good.  I mean really, really good.  The sauce is a simple sauce, nothing complicated or overly done.  For something like this, I don't want anything that is going to try to draw attention to itself with fancy ingredients.  This is simply put, a beautiful recipe.  Thank you Ina Garten. 

The meatballs are a bit more time and labor intensive - so feel free to do something different if you're in a hurry.  But, what ever you do - DON'T SKIP THE SAUCE! 

On another note - my family loves a lot of sauce on their noodles, and I always felt that Ina's recipe never provided enough sauce.  So, I have doubled the sauce recipe :-)

Real Meatballs and Spaghetti
Recipe courtesy of Ina Garten

For the Meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 lb. ground beef
1 C fresh white bread crumbs
1/4 C seasoned dry bread crumbs
2 T chopped fresh flat leaf parsley
1/2 C freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra large egg, beaten
Vegetable oil
Olive oil

For the Sauce:
2 T olive oil
1 whole white onion, chopped
3 cloves garlic, minced
1 C good red wine, such as Chianti (I used a Malbec, as this is my favorite wine)
2 - 28 oz. can crushed tomatoes
2 T chopped fresh flat leaf parsley
3 tsp. kosher salt
1 tsp. freshly ground black pepper

For Serving:
1 1/2 lbs. spaghetti, cooked according to package directions
Freshly grated Parmesan Cheese

DIRECTIONS
For the Meatballs:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 C water in a bowl.  Combine very lightly with a fork.  Using your hands, lightly form the mixture into 2" meatballs.  You will have 14-16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large 12" skillet (I used a large Dutch oven) to a depth of 1/4".  Heat the oil.  Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium heat, turning carefully with a spatula or fork.  This should take about 10 minutes for each batch.  Don't crowd the meatballs.  Remove the meatballs to a plate covered with paper towels.  Discard the oil bud don't clean the pan.

For the Sauce:
Heat the olive oil in the same pan.  Add the onion and saute over medium heat until translucent, 5-10 minutes.  Add the garlic and cook for 1 more minute.  Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3-5 minutes.  Stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through.  Serve hot on cooked spaghetti and pass the grated Parmesan cheese!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Vegetable and Feta Orzo Pasta Salad

A dear friend of mine asked me to provide dinner to a leadership meeting she is hosting at the end of the month - woop woop!  I'm honored and excited to do this for her.  She came over yesterday to help me prepare for a baby shower, and of course, I had to start testing recipes.  I made this yesterday for lunch and we LOVED IT!  We decided that for the meeting, we would add black olives - but it sure was great as is :-)

Actually, a few weeks ago, I was at a cooking class and we made something similar but I adjusted the recipe according to my friend's specifications.  At some point later, I'd love to post the original recipe as that was delicious, too!

Vegetable and Feta Orzo Pasta Salad
Original Recipe by Lucia
Adapted recipe by Kitchen Groovy

Kosher Salt

1 lb. orzo

½ C freshly squeezed lemon juice (about 3 lemons)

Extra virgin olive oil

Freshly ground black pepper

1 lb. asparagus

1 pkg. grape tomatoes

1 cucumber, seeded and medium diced

¾ lb. feta cheese, crumbled

Parsley, or any other favorite fresh herb!

1.       Preheat oven to 400 degrees. 

2.       Place asparagus on baking sheet, drizzle with olive oil and kosher salt – roast for 10 minutes.

3.       Fill large pot with water, add 1 T salt and bring water to boil. 

4.       Add the orzo, stirring occasionally to avoid sticking.  Simmer for 9-11 minutes.  Cook until it’s al dente. 

5.       Drain and pour into a large bowl.  Whisk together the lemon juice, ½ C olive oil, 2 tsp. salt and 1 tsp. pepper.  Pour over the hot pasta and stir well.

6.       Add asparagus to the pasta, toss in the remaining ingredients, adding the feta last.  Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight.  If refrigerated, taste again for seasoning and bring back to room temp before serving.

 Note: more salt is needed when serving dishes cold.



Doesn't it look absolutely refreshing??

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Italian Tortellini Pasta Salad

Good Monday morning to all!  This is our first "official" day of summer vacation - and we welcome it with open arms!  Of course, we started off our morning bright and early with swimming lessons for Miss Sunshine!!

I found this recipe from an awesome food blog - and once I saw it, I knew I HAD to try it.  I didn't make it exactly the way Pip made it, but it sure inspired me to make something similar.  You should really check out this blog, Pip and Ebby - I have found so many great recipes from this dynamic duo.  Click here for their original recipe - I highly recommend you try it!!

I made a few adjustments, based on my own families likes and dislikes.  I LOVE LOVE LOVE finding recipes that give me inspiration to make something for my own family that they will love.  And sure enough - this is the best recipe I'm posting so far as part of my "Picnic at the Park" series!!  Here is my attempt at something similar  :-)

Italian Tortellini Pasta Salad
Original Recipe by Pip and Ebby
Adapted Recipe by Kitchen Groovy

20 oz. package of cheese tortellini
8 oz. summer sausage, cubed
8 oz. colby jack cheese, cubed
1 zucchini, quartered
1 red bell pepper, diced
3 stalks celery, sliced
1 C shredded carrots
1/2 bottle of Zesty Italian Dressing

Cook tortellini according to package directions.  Run under cool water to cool pasta.  Transfer to large bowl and add remaining ingredients.  Toss with italian dressing.  Chill in refrigerator, then serve.

I didn't have any on hand, but I thought brocolli would be a great addition, too.  I love it that it is packed full of veggies and protein :-)  It was PERFECT for a nice summer picnic!  Thank you Pip and Ebby for giving me inspiration to feed the family!!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Apple Craisin Chicken Pasta Salad

Welcome to my very first recipe series!  Picnic at the Park!  I am very excited to bring this to you and I hope that you will find inspiration here, or at least a couple of recipes that you and your family enjoy.

Picnic at the Park recipes have THREE requirements.   They must be 1) easy to make 2) easy to travel and 3) easy to eat (especially by my youngest).  Typically, during the months of May, June and July - our family spends alot of time on a baseball field or softball field.  This past weekend, we spent twelve hours in the hot sun cheering on our softball team of 16 year old girls.  And yes, they came in first place - woot woot!  Dinners become challenging when we are living on a field somewhere - and I refuse to eat out unless absolutely necessary.  It will bankrupt us, as we just don't budget to feed a family of 5 every single night at fast food restaurants.  With these three requirements for dinner, I hope you will enjoy them.  I will warn you - they will be simple and nothing fancy.  Well, are any of my recipes fancy??!!  I think not ;-)


I am kicking off this series with one of my favorite salads.  Could the name be any longer??  Honestly, I just didn't know what else to call it so this is about as creative as I get!  I first tried this pasta salad at a leadership meeting for the mom's group I once belonged to a couple of years ago - and I have been making it ever since.  It's light, delicious and perfect for summer. 

I also made brats with peppers.  In total, this meal took roughly 30 minutes to make.  I started at 3:00 by making the salad, then made the brats at 4:45 and wrapped them in foil.  Miss Sunshine had a plain hot dog :-) 

Apple Craisin Chicken Pasta Salad
original recipe source: unknown

1 box favorite pasta (I let my kids pick out fun shaped pasta)
1 bottle Poppy Seed Salad Dressing
2 green apples, cored - diced (leave skin on)
1 C craisins
3/4 C slivered almonds
1 large can of chunk chicken (if you have more time, use chicken breast or rotisserie chicken)

Cook pasta according to package directions.  Drain pasta, and run under cool water to remove the heat.  In a large bowl, mix together all ingredients.  Chill in refrigerator for a few hours.  Enjoy!

As an alternative, this salad is also really good with Vidalia Onion dressing - which is how the recipe came to me originally.  The great thing about salad is you can adjust according to what you like!  Add green onions or carrots or brocolli florets - go wild!

Okay, since we were sitting on the bleachers while we ate, the pictures are not that great - but it was a successful dinner! 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Basic Baked Macaroni & Cheese

Helllllooooooo!!!!!  You may have (or more likely, may NOT have - ha!) been wondering where I've been and what I've been doing!??  Honestly, I've been home - but have not been cooking like I had hoped I would be.  My poor kids and hubby.  They have been subjected to frozen food and eating out for the last week.  Okay, it's not really as torturous as it sounds :-) 

But, it's been a banner week for me as I juggle having kids and just every day life.  Tell me you have had weeks like that where you are thankful for conveniences like Costco frozen pizzas, Chipotle and boxed Mac n Cheese (gasp!).

Well, I think I'm getting back on track!  Woo hoo!  And speaking of mac and cheese, I actually made another homemade macaroni and cheese.  I love homemade mac and cheese, and love making different variations.  Here is a very basic mac and cheese, and is basic to make as well - a bonus for those busy, busy days!

When I made this, I had a "sending off" party that I was attending, so I threw this in the oven, and left the rest to my 16 year old daughter.  I asked her to take pictures, and here is what she came up with :-)

Basic Baked Macaroni & Cheese
original recipe by The Williams Sonoma Cookbook, pg. 125
adapted recipe by Kitchen Groovy

Salt
1 lb. favorite small pasta
3 C skim milk
6 T unsalted butter
1/4 C all purpose flour
1 lb. extra sharp Cheddar Cheese, shredded
4 slices bacon, cooked and chopped
3/4 C fresh bread crumbs

Preheat oven to 350 degrees.  Lightly butter a 9x13 baking dish.  Bring a large pot of water to a boil.  Generously salt the boiling water, add the pasta, stir well, and cook for about 6 minutes.  The pasta will still be quite al dente, it will cook further in the oven.  Do not overcook.  Drain thoroughly.

While the pasta is draining, in a saucepan over medium heat, heat the milk until small bubbles appear around the edges of the pan.  In another saucepan over medium heat, melt 4 T of the butter.  Whisk in the flour and reduce the heat to low.   Let the flour mixture bubble, whisking occasionally and without browning, for 2 minutes.  Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.  Remove from the heat, add the cheeses, and stir until the  cheeses are melted.  Return the pasta to the pot and stir well.  Season to taste with salt.  

In a small saucepan, melt the remaining 2 T butter over medium heat.  Spread the pasta evenly in the baking dish, sprinkle the top with bread crumbs and bacon, and drizzle the melted butter evenly over the crumbs.  Bake until the sauce is bubbling and the top is browned, about 40 minutes.  Serve hot, directly from the baking dish.

Chef Note: the original recipe calls for 1/2 lb. cheddar, 1/2 lb. monterey jack cheese.  That sounds delish, but it's also really good with straight cheddar. 

Variations: You could add shredded chicken and omit the bacon for a healthier twist.

This is what happens when I leave her in charge with a camera :-)

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Buffalo Chicken Macaroni & Cheese AND An Award!!!

I have been trying to find various recipes that will help my super duper picky 14 year old teenage son.  I've mentioned before that his approved list of dinners are steak, pizza and chicken wings.  I know how much he loves chicken wings, so I thought I would try this recipe.  I've actually made it several times, and 3 out of the 5 family members love it.  Guess what?  My son is NOT one of them.  Heavy, heavy sigh.  But, just because he doesn't like it shouldn't sway you from making this dish.  Remember, he's picky.  He politely eats it, but he doesn't like it.  Regardless, I love him to pieces and will continue to search for recipes that please his palette. :-)

I will put forth the following disclaimer - this is a spicy dinner.  If you are feeding a family of young kids, or older ones who just don't like hot spicy food, I would definitely cut back on the amount of hot sauce used.  Actually, the hot sauce is added in 2 places.  If you want to make it less spicy, I would start by NOT adding it to the cheese mixture and go from there.  Otherwise, if you like hot and spicy, then this is for you!!

Buffalo Chicken Macaroni and Cheese

Active Time: 35 minutes; Total Time: 1 hr. 15 minutes; Serves 6-8

Original Recipe from Food Network Kitchens

7 T unsalted butter, plus more for the dish

Kosher salt

1 pound elbow macaroni (or other fun pasta, I used campanelle)

1 small onion, finely chopped

2 stalks celery, finely chopped

3 C shredded rotisserie chicken

2 cloves garlic, minced

¾ C hot sauce (preferably Frank’s)

2 T all-purpose flour

2 tsp. dry mustard

2 ½ C half and half

1 lb. yellow sharp cheese, cut into 1” cubes (about 3 ½ C)

8 oz. pepper jack cheese, shredded (about 2 C)

2/3 C sour cream

1 C panko crumbs

½ C crumbled blue cheese

2 T chopped fresh parsley

1.   Preheat oven to 350 degrees and butter a 9x13 baking dish.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

2.   Meanwhile, melt 3 T butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes, then add ½ C hot sauce and simmer until slightly thickened, about 1 more minute.

3.   Melt 2 T butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half and half, then add the remaining ¼ C hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. 

4.   Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly on top. 

5.   Put the remaining 2 T butter in a medium microwave-safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over macaroni and bake until bubbly, 30-40 minutes.  Let rest 10 minutes before serving.

Please click here for a printable version of this recipe - Kitchen Groovy

And now - for more fun news!!  I am incredibly honored to be given my 2nd award from a fellow blogger, Nami at Just One Cookbook.  Please check out her blog as it features many Japanese recipes - and for those of you who know me well, I absolutely LOVE Japanese food!!

This is called the "Sisterhood of the World Bloggers" Award - and I am humbled that my fellow foodie bloggers would think of me.  What I think is so fun about receiving and giving these awards is that it allows me to share a little bit about myself - and I love to share :-)

1. Organization is NOT my gift, but I insist the clothes in my closet are color coordinated.

2. I would much rather spend $150 on a pair of running shoes than a pair of cute boots, heels or sandals.

3. As much as I LOVE food, I have an unsophisticated palette - I have a hard time identifying ingredients in a dish just by tasting it :-)

4. I love the idea of "change".  It sounds like so much fun!

5. I hate giving kids baths - that has always been my hubby's task.  

6. I love musicals, and would spend all my free time watching them whether it's a movie or a live production.

7. I would much rather watch a slap-stick comedy movie than a romance or thriller.

Okay - my turn to nominate other amazing foodie bloggers!  Woot woot!  I love recognizing others!!  I am a follower of these bloggers, and I so enjoy reading the recipes they are cooking and their stories to go along with it.  Cook on, bake on foodie loves!

1. Drick's Rambling Cafe

2. A Little Bit Crunchy, A Little Bit Rock and Roll

3. Vittles and Committals

4. Eizels

5. Sweets by Sillianah

6. Baking Junkie

7. Ryan Bakes

Please check out these wonderful blogs - they are sprinkled with stories and humor and loaded with great recipes that I only wish I had way more time to try all of them!

Enjoy and live with gusto!

Carina

Make and Take Italian Bake

For those of you who know me personally, you'll know what a passionate believer I am in building relationships through cooking and food.  Some of you heard me speak on it several weeks back.  I think that food is so comforting to so many of us - I don't mean comforting in the sense that it is fattening, not good for us and makes us feel good.  What I mean by comforting is this: we are able to strengthen current relationships and build new ones.  With our husbands, wives, children.  But it's not limited to just "The Family Meal" (which I'm also a staunch believer in) but also with our friends, neighbors and acquaintances.  I can't even tell you how many intimate conversations I've had with people over banana bread or brownies and coffee.  But - why not extend it to bringing a meal to friends, neighbors or acquaintances? 

Let me explain.  I think that as a society, we should aim to serve each other.  I certainly don't want to push any ideas or beliefs upon you, but this is a belief of mine that I am openly sharing.  Life is busy, life is messy at times.  In my life - it seems that way each day!  But, there are times when life is busier and messier.  What can we do to help our neighbors?  For me, I LOVE to bring meals to neighbors and friends.  It can be for any number of reasons i.e. a friend comes down with the flu.  This is the perfect excuse for me to whip up some chicken soup and drop it off!  Who wants to cook when they're sick?  A friend has a baby and parents are sleeping every chance to stay coherant.  The last thing they may want to do is try to cook!  Or, job loss.  Or, maybe I just made too much chili and need to share it with someone.  You get the picture.

BUT - a handful of times, the foundation of friendship can be built upon someone bringing me a meal or me reciprocating.  I heard a gal tell a personal story about how she did not have a great relationship with her neighbor, and it wasn't until she brought her chicken soup did the barrier slowly begin to crumble. 

There is something about food that is comforting.  It comforts, builds and sustains. 

I made this dish several weeks ago for a friend who just had twins.  She already has a 2 year old daughter.  I get overwhelmed every time I think about how often she has to get up for a feeding, or change a diaper.  This is a great "ready to whip up" kind of meal with most ingredients that could already be in your pantry.  Feed it to your family, or give it to another family.  You just never know how much they might need it or appreciate it!

I'd love to hear from you on how someone was the recipient of an act of kindness from you - was it you bringing them a meal?  Or, something else?

Make n Take Italian Bake
Recipe by Kitchen Groovy

1 lb. extra lean ground beef
1/2 small white onion
1 garlic clove, minced
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. salt
2 jars favorite spaghetti sauce
1 pkg. (6oz) pepperoni slices - quartered (I use turkey)
1 (16oz) pkg penne rigate (I like to use Mini Penne)
1 pkg. Italian shredded cheese blend
1/4 C snipped fresh parsley

In a large skillet, brown ground beef, onion and garlic; drain.  Season with herbs and salt.  Stir in spaghetti sauce and pepperoni; simmer, covered, 10 minutes.  Prepare penne according to package directions; drain.  Arrange pasta in 9x13" glass baking dish.  Pour meat sauce evenly over pasta, stirring evenly to coat pasta. Top with cheese.  Bake in a preheated 350 degree oven - 20 to 30 minutes, until heated though.

You can skip the baking and run it to a friend and have them bake it!

Or bake it yourself, bring it to a friend or enjoy it with your family.  Either way - who ever eats it will appreciate it!  This is not a gourmet meal by any means.  But, imagine the possibilities by such a simple meal?!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Penne with Five Cheeses

The other night, we had this dish.  All is can say is that - we couldn't say anything.  All we did was close our eyes, swoon and silently enjoy this dish for a couple of seconds before smiling in complete approval.  Can you tell that we thought it was delish?  Miss Sunshine LOVED it.  We had it for leftovers last night, and my son also loved it.  WHHAAATTT??  Yes, my son loved it too.  What can you expect?  It's cheese and pasta!  I added the brocolli after a lovely conversation with my mother in law who told me the best thing she ever ate was a pasta dish that had brocolli, mascarpone cheese and sundried tomatoes.  Okay, so this doesn't have mascarpone cheese or sundried tomatoes, but she got me thinking and I added the brocolli.  I'll have to experiment soon with the 3 ingredients she has planted with me.  I also changed the amount of cheeses and added more - a little more cheese never hurt anyone, right?

In the meantime, here is Penne with Five Cheeses!

Penne with Five Cheeses
Original recipe by Ina Garten, "Barefoot Contessa Family Style" cookbook, pg. 89
Recipe adapted by Kitchen Groovy

Kosher Salt
2 C heavy cream
1 C crushed tomatoes
3/4 C Pecorino Romano cheese, freshly grated
1 C Italian Fontina cheese, freshly shredded
1/2 C Gorgonzola cheese, crumbled
2 T ricotta cheese (heaping tablespoons!)
1/4 lb. fresh mozzarella cheese, sliced
1 C brocolli florets, chopped small
6 fresh basil leaves, chopped
1 lb. penne pasta (I used mini penne)
4 T unsalted butter, diced

Preheat the oven to 450 degrees.

Bring salted water to a boil in a stockpot.  Boil penne for about 6-7 minutes.

Combine all the ingredients except the penne and butter in a large mixing bowl - mix well. 

Drain pasta in a colander and add to the ingredients in the mixing bowl, tossing to combine. 

Place the mixture into a 9x13 baking dish and bake for about 20 minutes.

Can't wait to try it, can you?  I actually had enough leftover crushed tomatoes and cheeses, that I'll be using those ingredients to put together a pizza tonight :-)

Click here for a printable version of this recipe - Kitchen Groovy

Don't forget to become a follower, or leave a comment so you can be entered in my giveaway!!!  Tell your friends!!  Winner to be announced on Monday!!!

Enjoy and live with gusto!
Carina

Penne

Looking for other great Penne recipes?  Click on the above pictures for more :-)

Spaghetti Casserole

It dawned on me yesterday that I really am a good ol' Minnesota gal.  I have lived here for almost 20 years, but I will finally admit that I love myself a good casserole.  This "casserole", if you can call it that - is yummy, jammed with flavor and tasted better than the classic plate of spaghetti.  That's just my opinion, though.  Let me also add that while I love homemade spaghetti sauce, I'm not afraid of a good jar from the grocery store!

On another note - I am starting a challenge today, hosted by Rosy and Tart.  The challenge: Find 10 recipes with less than 5 ingredients by February 14th.  So, I modified this recipe a bit to meet the requirements.  While you may see more than 5 ingredients, olive oil, salt and pepper do not count - whew! 

Welcome to Challenge Number One. 

Spaghetti Casserole
Original Recipe: Y'All Come Eat cookbook, pg. 29
Modified recipe by Kitchen Groovy

1 lb. uncooked spaghetti
1 lb. ground beef
1 jar spaghetti sauce (I used Classico: Spicy Tomato and Basil)
3/4 C freshly grated Parmesan cheese
2 C mozzarella cheese, shredded
olive oil, for coating pan
1/2 tsp. salt and pepper

1. Preheat oven to 350 degrees.  Bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions; drain.

2. In a large Dutch oven, heat the oil over medium-high heat.  Add the beef, cook about 5 minutes or until brown, breaking up with a fork as it cooks.  Add the salt and pepper.  Stir in the spaghetti sauce, Parmesan cheese and the cooked spaghetti.  Transfer to a baking dish or casserole dish.  Top evenly with mozzarella.  Bake for 30 minutes or until the cheese is melted and bubbling.

 

Doesn't it look mouth watering??  Can't wait to make it, can you??

Enjoy and live with gusto!

Carina

Deceptively Delicious - Linguine with Shrimp Scampi

This dinner is a family favorite - after a busy night of running around, this is a delectable meal that tastes like it took a long time to prepare.  The peppery flavor of the shrimp is well balanced by the lemony taste of the noodles.  It's rare when I find a meal that everyone in the family loves, so of course, when I do - it's natural that I would want to share it with you!!

For just the 5 of us, I cut the recipe in half.  Stick with the original portions if you want leftovers, or if you are serving a crowd.

Linguine with Shrimp Scampi
- Ina Garten, Barefoot Contessa Family Style Cookbook

INGREDIENTS
Vegetable Oil
Kosher Salt
1 1/2 pounds linguine
6 T unsalted butter
5 T good olive oil
3 T minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 tsp freshly ground black pepper
3/4 C chopped fresh parsley
Grated zest of 1 lemon
1/2 C freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 T of salt and the linguine, and cook for 7-10 minutes, or according to the directions on the package.

Meanwhile, in another large (12") heavy-bottomed pan, melt the butter and olive oil over medium heat.  Add the garlic.  Saute for 1 minute - be careful, the garlic burns easily!  Add the shrimp, 1 T of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot.  Immediately add the shrimp and sauce, toss well, and serve.

Enjoy and live life with gusto!
Carina