Sauteed Chicken Fettuccine with Creamy Lemon and Olive Pesto

This recipe was born from a mistake. Pesto was planned all along, but somehow this version was creamier than the rest. Perhaps because I was not really paying attention, perhaps because I eyeballed instead of following the recipe I usually use... whatever reason, the pesto was less green than it usually is and seemed much creamier. It was outstanding so I'd made a mental note of what I had done. And the good news is there's a ton leftover for another day!

Creamy Lemon and Olive Pesto

1 large package of basil (close to 1 fully packed cup)
1 1/3 cup of olive oil
4 cloves of crushed garlic
1 cup of pitted or canned Kalamata or black olives
3/4 cup of toasted almond (pine nut or walnut) pieces
Juice and zest from 2 large lemons
1 cup of shredded Parmesan cheese (My use of shredded as opposed to grated, could that be what made this recipe so thick and creamy?)
Freshly ground sea salt and pepper to taste

I made this is my blender but I should have done it in my food processor. It was too thick for my blender to handle.

In a food processor add the basil, olive oil, lemon and zest, toasted nuts (optional) and Parmesan. Blend until you get a thick (like a milkshake) consistency. Add the olives and pulse so that they are chopped but you can still see small pieces. When you've achieved the mixture you've desired take a taste and add the salt and or pepper to taste. Admittedly this looked a lot like a Shamrock shake!

Cook the fettuccine per instructions on your package, drain and reserve a little of the pasta water, a few tablespoons' worth. Add the desired amount of pesto (about 1 cup) to the pasta and mix well.

The rest of the pesto will keep in the fridge for a week. It freezes beautifully as well.We'll re-use the pesto one night with sandwiches as a substitute to mayonnaise. Also is great tossed into chicken salad!


Sauteed Chicken


This is my no-fail, standby. It's quick and easy and goes with anything. I use this as a base for many chicken recipes.

Trim and clean chicken pieces. Filet each breast and then cut each fillet in half. Cover each piece of chicken, both sides, with generous amounts of garlic powder, sea salt and cracked pepper. (If having chicken 2 nights in a row or twice in the same week I will often go ahead and prepare the chicken for the next night's recipe and place the chicken, already seasoned, into a Ziplock bag.)

In a large skillet, place 1 to 2 tbs of olive oil, and heat pan on high heat. When hot, place as many chicken pieces into the pan as you can fit, leaving a little space next to each piece. Turn heat to medium-high. If the pieces get too brown turn it down to medium. Brown each side and and turn, cooking for a total of about 10 minutes. When thoroughly cooked place on a plate and keep in warm oven until ready to serve. Yield 1/2 breast, or 2 pieces per person and serve with the pasta.

Shells with Garbanzos, tomatoes and Cumin

I was sitting in the pediatrician's office last week and picked up a copy of Rachael Ray's magazine. There was a spaghetti recipe that caught my eye. I noticed that it contained canned tomatoes, chick peas, parsley, cumin, other spices and Parmesan.  I made a mental not of these ingredients and created my own version for dinner that night.

I like to cook vegetarian dishes a couple of times a week. The kids don't mind and they loved this one!

Ingredients:
1 can chopped canned tomatoes, 8 oz
2 cans garbanzo beans, drained and rinsed
3 cloves of garlic, finely minced
1 handful fresh parsley, chiffonaded
2 tsp (or more to taste) cumin
2 tsp (or more to taste) ancho chili powder
1 tsp (or more) sea salt to taste
1 tsp (or more) pepper to taste
2 tbs capers
1/2 cup fresh Parmesan cheese shredded or grated
Olive oil to drizzle

In a large pan pour a small amount (1 or 2 tbs of olive oil) and and turn to med high, when the oil is hot add the garbanzos and saute until lightly browned. Turn heat down a little add the garlic and mix well. Add the cumin, chili powder, sea salt and pepper. Mix well so that all the spices are incorporated. For those of you who want more kick add another teaspoon or so of the cumin and chili powder. Stir well. Add the tomatoes and capers, stir and let sit over low-medium heat.

Meantime bring a large pot of water to a boil. When ready add your pasta (shells) and cook per directions on package.

When pasta is ready drain and return to pot with a little bit of the pasta water remaining. To the sauce add the parsley, and the Parmesan. Mix well and then pour the mixture over the pasta. Toss taste to see if salt and pepper are needed and serve!

A Perfect Puttanesca in a pinch!

I love the salty, briny, deep, rich flavors of a good Puttanesca sauce. I don't always have the time to make it from scratch. Tonight the kids wanted pasta for dinner. I had some nice sausage and cheese tortellinis in my fridge. But as how to serve them up, I was uninspired. I could make a brown butter and sage sauce, but I wasn't really in the mood to eat such. I had a couple of jars of marinara in the pantry. Plain and ordinary marinara. I am a tinkerer and plain and ordinary does not become me. I opened up the jar, poured it into a sauce pan and started adding some freshly diced garlic, Kalamata olives and capers. I was creating, in essence a hearty Puttanesca sauce that would perfectly accompany our tortellinis. As it sat simmering I poured in a hearty serving of red wine to deepen the flavor. I had, in my mind, after first taste, created a perfect sauce!

Ingredients:

1 jar good quality marinara sauce
4 cloves of garlic, minced
12 (or so) pitted Kalamata olives, diced
2 tbs capers
1/4 to 1/2 cup good red wine -- whatever you happen to be drinking as you cook!

In a sauce pan over medium heat add the marinara sauce, garlic, olives, capers and wine. As it starts to bubble (not boil) turn heat to low and let simmer about 30 minutes. The sauce will thicken and deepen in color. The flavors will become rich, and briny yet earthy from the wine.

This sauce could not be easier to make.

It would also be marvelous served over chicken, in which case I would double the recipe

I am well aware that most Puttanesca sauces are devoid of wine. But this is me we're talking about :)

A Perfect Summer Meal: Cornmeal Crusted Chicken, Backyard Summer Salad & Lemon Parmesan Fusilli

This meal happened quite by accident, as all my best ones do. I had several pounds of chicken in the fridge that should have gone in to the freezer. I had taken the kids out of town for a couple of days and totally forgot about the chicken. Until I came home... and noticed that the Sell By Date was that day. We had already eaten dinner but I was not about to lose all that lovely free-range chicken. So I took one of the packages and dumped it into boiling water. I would freeze the cooked chicken to make chicken salad another day. The other batch would get lightly coated with cornmeal and some seasonings, tossed into a skilled with olive oil for a few minutes and then on to a baking sheet for a few more minutes. Even though this would be our dinner the following night I had to try a sample. It was divine. I love to use cornmeal instead of flour. I love the texture it provides.

Cornmeal Crusted Chicken
Ingredients:

Chicken breast, 1 to 2 lbs, trimmed and cut into smaller portions as desired
1/2 cup good quality cornmeal, repeat this ratio as necessary
1 tablespoon seasoning such as Lawry's, Old Bay or your preference
Good quality olive oil
Sea salt and ground pepper to taste

In a skillet heat olive oil until it starts to sizzle, then turn heat to medium high
In a deep bowl add the cornmeal and seasonings and mix well
Dredge the chicken in the cornmeal and place in the pan. Let brown on both sides, about 5 minutes.
Place on baking sheet. Repeat until all chicken has been browned, adding extra olive oil as needed. (If excess cornmeal builds up in pan, wipe clean with paper towel, add more olive oil and start over.
Place baking sheet in a preheated, 375 degree oven, for about 15 minutes to ensure the chicken is adequately cooked. The cornmeal crust should keep the chicken from drying out inside.

Backyard Summer Salad

If you have a tomato garden this is a perfect salad for you. If you happen to grow cucumber and basil, even better!

Ingredients:

1 large cucumber, peeled and trimmed. (I prefer the seedless English cuckes)
1 large tomato, quartered and thinly sliced
1 clove of garlic, very finely chopped
1 handful fresh Basil, Julienned
1/2 onion thinly sliced (I prefer red or Vidalia)
1/4 Grandma's Dressing

Grandma's Dressing:
1 cup of light extra virgin olive oil
1/4 apple cider vinegar
4 tbs. water
2tbs. powdered beef bouillon

In a large bowl add the above ingredients. Let marinate at least 20 minutes prior to serving.



The Lemon Parmesan Fusilli was based upon this recipe... I just guestimated here and added 1 clove of garlic, finely chopped.

Lemon Pasta with Feta, Asparagus and Bacon

Asparagus is in season! Use it as often as you can! This pasta recipe is hearty and yet light... it's flavors are smooth and yet complex... A handful of ingredients make this an easy dish to make yet it tastes like you slaved over it for hours!

Ingredients:

1 large or 2 small bunches of asparagus, peeled
1 1/2 cups of feta cheese
1/2 cups of Parmesan cheese
2 - 3 cloves of garlic, crushed or minced
Zest and juice of 1 lemon (should yield about 5 tbs.)
1/4 cup of extra virgin olive oil
1 lb box of pasta (I used shells)
1 package of bacon, cooked and crumbled
Salt and pepper to taste

Directions:

Bring a large pot of salted water to a rolling boil. Add pasta to boiling water and cook per directions on package.

Start cooking bacon. Microwave is my method of choice! When bacon has cooked, remove from oven, let cool and crumble.

Bring a large saucepan to a boil and add asparagus. Cook no longer than 5 minutes and then remove from heat. When asparagus have cooled slightly, slice asparagus into 1/2 to 1 inch slices. Set aside.

In a small mixing bowl add together Parmesan cheese, feta cheese, olive oil, lemon zest, lemon juice, garlic and mix well. Set asside.

When the pasta is ready drain the pasta and return to the pan, adding back about 1/2 cup of pasta water. Mix well and add the cheese mixture from the bowl. Mix well. Add asparagus pieces. Mix well and serve immediately!

If unable to serve immediately keep the pasta over low heat on the stove. Do not add bacon until just prior to serving to assure crispiness.

Green Goddess Pasta Salad Hot & Cold

The hardest thing about my shoulder surgery was not the pain but the fact that my left arm (I am indeed left handed) was in a sling and I have been able to do very little. Last week I had the go ahead to do things while I wore the sling. Pretty immobilizing -- as it should be -- which left me with very limited use. Still I was able to do light cleaning, laundry and folding -- not a great job, but better than nothing! I was given permission to take my arm out of the sling and move it from the elbow down. Yesterday I started physical therapy. My upper arm muscles and my shoulder/upper back muscles have already started to atrophy after just 2 weeks of no use. My arm is week and my range of motion is severely limited. For the next few weeks we will work on the range of motion and after that we will rebuild muscle strength. After just one day I have noticed a significant improvement. I am still supposed to be in my sling this week. I keep it on when I am out and about, but truth be told it has been off while I have been at home. Last night I tried my hand at cooking. Nothing fancy, just a simple pasta recipe. But I was cooking nonetheless and it felt fabulous!

Green Goddess Pasta Salad Hot & Cold is a nice way of saying we enjoyed this meal warm one night and cold the following night as leftovers! We waste so much food and I have decided to put a stop to it. Luckily everyone enjoyed this tremendously both last night and with slight additions, cold, today!

Warm Green Goddess Pasta Salad
Ingredients:
1 box small pasta (I used small shells)
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
(Feel free to add 1 green pepper. My kids are not fond of it.)
1 can of olives, or container of kalamata olives
1 package of feta or goat cheese, crumbled
1 small bunch of scallions, sliced and ends trimmed off (about 8)
2 cloves of garlic, minced
1 can of garbanzo beans rinsed and drained
1/8 cup Trader Joe's Green Goddess Salad Dressing -- If you cannot get this use a good quality Greek Salad Dressing

(I am endorsing another packaged product... this stuff is amazing!!!)

Place pasta in a large pot and cook per directions on package.
While pasta is cooking cut veggies and set aside in a large mixing bowl. Add garlic, garbanzos, olives and salad dressing. Mix well so that the flavors have a chance to marry.

When the pasta is ready, remove from heat and drain. Return to pan. Add vegetable mixture and mix well. The feta will melt and blend in with the pasta and dressing. Serve immediately.

Green Goddess Pasta Salad Cold
This is more of a traditional pasta salad. Would be a great side dish to accompany any summer barbeque.

To the pasta add 1 small cucumber cubed
3-4 medium campari or plum tomatoes (If in season use garden grown of course!)
Add about 2 tbs of the Green Goddess Dressing and mix well.

Note: Freshly grilled vegetables would make a wonderful alternative to the raw veggies.

Tipsy Bolognese Sauce

To read the story behind how the recipe was named click here to go to The Entertaining House.

This hearty, soul satisfying dish was created on the heels of a terrible Nor'easter that swept through and left us chilled to the bone. That and the fact that Rebecca had a friend over and I need something that was quick and easy to make but didn't taste quick and easy!

Ingredients:

1 can *Hunt's pasta sauce
2 cloves of garlic, crushed,
1/2 medium onion, finely chopped
1 - 11/2 lbs of lean ground beef
2 tbs of olive oil
1/2 tsp salt
1/4 cup red wine, whatever you've just poured into your glass... a cab, Merlot, anything will do!
1/2 cup of ricotta cheese

Grated Parmesan cheese for serving
1 lb box of pasta, any shape

In a large pot bring water to boil. When ready add pasta and cook per direction on box.

In a medium saute pan add a drop of olive oil (if you have purchased super lean beef, if not you will not need

it) and heat pan. Add beef and brown well, breaking it up into pieces as it browns. Add the salt.

In a medium sauce pan add the Hunt's tomato sauce and turn heat to medium high. If it starts to bubble turn down slightly. Add onion and garlic and mix well. Add red wine, stir and let sauce simmer on low heat.

As the meat turns a nice dark brown in color place in a bowl lined with paper towels to absorb unnecessary fats. The add meat to the sauce. Add ricotta to the sauce. Mix well and let sit for about 20 minutes so the flavors can blend.

When pasta is ready, drain and return to pan.


* Hunt's sauces are found with the spaghetti or the tomato sauces. Unsually on the bottom shelf and sell for $1 a piece. These are over-sized cans. Don't let the price tag or unfancy label fool you. Of all the pasta sauces out there, this is one has the most tomato flavor and is the most versatile. These are worth stockpiling.

Sesame Noodles

Kids love noodles and they love peanut butter... this is a match made in heaven! And this was a hit!

Ingredients:

1 lb. spaghetti
3 Tbs peanut butter
3 Tbs tahini
4 Tbs sesame seeds
3 tsp. sesame oil
3 Tbs soy sauce
3 Tbs rice vinegar
1/3 Cup pasta water
2 tsp. garlic powder
1/2 tsp. crushed red pepper
3 Scallions, thinly sliced
3 Carrots, diced as small as possible

1. Cook pasta per directions on the box. Drain and reserve 1/3 Cup of the water.
2. Return pasta to pot and add the water.
3. Add peanut butter and tahini and mix well
4. Add sesame oil, soy sauce and rice vinegar, mix well
5. Add garlic powder and crushed red pepper, mix well
6. Fold in carrots, scallions and sesame seeds

Serve at room temperature or chilled.

Would be a lovely accompaniment to an Asian Grilled Chicken!

And the perfect Asian Marinade is Soy Vey!

You can find this in your grocery store. It is the only marinade you will ever need! E-Ver! For Soy Vey recipes, visit their website. 

Penne with Sun-dried tomato pesto with toasted walnuts and basil

Trying to eat soul soothing foods that have some health value can be hard. This pasta isn't so bad. The nuts add protein, fiber and Omega-3. Sun tried tomatoes are rich in Beta Carotein and anti-oxidants. And basil must have some nutritional value -- it is green! If made with a vitamin-enriched pasta or whole wheat pasta you have a pretty healthy meal!

Ingredients:

1 box, 1 lb, penne -- though use any shape you like
1 14. oz jar of sun dried tomatoes, chopped
1 cup of basil, Julienned
1 cup of walnuts, chopped
Salt and pepper to taste

In a large pan filled 3/4 to the top with water, cook pasta as directed on the package.
With a sharp knife or mini food processor, chop sun dried tomatoes -- set aside
With a sharp knife of mini food processor, chop walnuts -- set aside
Using a sharp knife julienne the basil -- set aside

Heat a skillet and add the chopped nuts. Stir and remove the pan from heat as soon as the nuts start to brown. This process happens very quickly. Keep stirring even when pan is off the heat. When most of the nuts have been toasted remove from pan and into a bowl.


When pasta is done, drain and return to the pan. Add Sun-dried tomatoes and nuts and mix well. Fold in basil and add some salt and pepper to taste.

holiday menus that were never meant to be

due to recent injury -- dislocated shoulder (story told in my other blog, The Entertaining House) has prohibited me from being able to create in the kitchen. this is maddening and frustrating to me because the kitchen is where I spend most of my time. It is where I feed and nourish my family and it is where I create. As long as I can create I am happy. But I am now very limited in what I can do. I am left handed and it is my left arm that is injured. I can bear no weight on that side at the moment. Carrying a cup of coffee is even impossible. Moving around the kitchen using just one arm and hand means that the smallest task is taking forever to accomplish.

We were to be celebrating Christmas with my parents and eating a lovely lunch just hours after the accident took place.

The Menu would have been:

Grilled Fillet of Salmon in a dry rub of chili powders, herbs, garlic, salt and pepper accompanied by Lightly Sauteed Garbanzo Beans (with salt, garlic powder and paprika) and
Lemon Parmesan Orzo and a
Simple Mixed Greens Salad
Wine Selection for the adults
Shirley Temples for the Children

Dessert would have been:
Assorted Christmas Cookies (made by my mother in law) and
Freshly Brewed Coffee or Cappuccinos

Instead my mother was able to make sandwiches for everyone using the cold cuts that had just been purchased from the deli.


We were also to be having a few friends over for a New Year's Day Party. I am still deeply saddened that we had to cancel this too.

This was to be a get together with friends we have known since long before children. Friends who are all fairly local, but we do not get to see often. This is a family friendly party -- an open house -- and the menu needed to accommodate many different ages, and children!

The Menu for Lunch (served buffet style) simple, family friendly but not short on flavor, would have been:

Spiral Ham with Assorted Mustard -- hot, mild and sweet
Various Breads and Rolls
Baked Macaroni and Cheese
Quiche Lorraine
Spinach Salad

Dessert:
Assorted cookies and pies
Fresh Fruit


Hor D'oeuvres:

Homemade potato chips (purchased from Stew Leonard's)
with Barefoot Contessa's Sun Dried Tomato Dip
and Caramelized Onion Dip

Assorted Spiced Pita Chips with Sabra Hummus

Olive Bar
Spiced Nuts
Cheese Straws

Crudtiees with Herbed Yogurt Dip

Cheese Platter with Assorted Crackers

Goldfish for the littlest guests

Beverages:
Seltzer Water
Diet and Regular Colas and Gingerale
Assorted Wines
Prosecco
Assorted Beer
Juice Boxes for the littlest Guests

Assorted recipes below:

Barefoot Contessa's Sun-dried Tomato Dip:

Ingredients:

nocoupons

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Barefoot Contessa's Pan-Fried Onion Dip:

Ingredients

nocoupons

• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Cheese Straws

(I usually wing these and never measure, so I am using The Barefoot Contessa's recipe for proper measurements)

Ingredients

nocoupons

• 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
• Flour, for dusting
• 1 extra-large egg
• 1 tablespoon water
• 1/2 cup freshly grated Parmesan
• 1 cup finely grated Gruyère cheese (I often use cheddar, pre-shredded, pre-packaged)
  
• 1 teaspoon minced fresh thyme leaves (I don't use the thyme but now I will!)
  
• 1 teaspoon kosher salt
• Freshly ground black pepper

Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn.
Cool and serve at room temperature.

Spiced Sauteed Garbanzos (Chic Peas)

1 can garbanzo (chick peas) beans
1 tablespoon garlic powder
1 teaspoon sweet paprika
2 tablespoons of extra virgin olive oil
Sea salt and ground pepper to taste

In a saute pan add olive oil and heat the pan.
As pan is heating open the can of garbanzos, rinse and drain of all liquid and add to pan. Stir so that the beans are well covered. Add seasonings.
Garbanzos will start to brown, the shells will harden and get crisp. When nicely browned and crisp (taste) about 5 minutes, remove from pan and place in a serving bowl. May be served hot or at room temperature. Sprinkle with parsley if desired.

Fanny Farmer's Macaroni and Cheese

The Fanny Merritt Farmer Cookbook is my go to book for all basic recipes. I adore her macaroni and cheese.
Ingredients
2 cups Elbow Macaroni
2 tablespoons of butter
2 tablespoons of flour
1 1/4 cups of milk heated
salt and pepper to taste
1 1/2 cups of cheddar cheese, grated
1 1/2 cups bread crumbs

Preheat the oven to 375 F
Melt the butter in a heavy-bottomed saucepan. Carefully Stir in the flour. This makes a roux. Cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Stir in cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Remove from the heat and spray a casserole with nonstick spray
Place the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork.
Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese.
Bake, uncovered, until the top is golden and the sauce is bubbling, about 20 - 30 minutes.

Spinach Salad with French Vinaigrette

This recipe will need to be altered to feed more for a party.

1 lb baby spinach (these look like small leaves)
4 hard boiled eggs, sliced
8 slices of thick bacon, cooked
1 medim red onion, thinly sliced
1 cup of sliced mushrooms

For the dressing:
1/4 cup white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

Place all salad ingredients in a large salad bowl.

In a jar with a lid or cruet add the following ingredients and mix well. Add to salad just prior to serving. Unused dressing may be set aside and used at a later time. Keep for a week at room temperature.

Shirley Temple

8 0z of good quality gingerale such as Canada Dry
1 shot glass (I have used a medicine cup in its place!) of Rose's Grenadine
1 maraschino cherry
1 straw

Green Noodles and Ham Saddle Hill (a Casserole)

Casseroles were popular when I was growing up. They were hearty and nutritious. They were easy to make and could be prepared fairly quickly. Even better they could be made ahead of time, refrigerated or frozen and then taken out and placed in a hot oven when needed. My mother made slews of casseroles when I was a young child in the 70s. Many of these were her mother's recipes that she made her children in the 50s and 60s.

I'm not sure where this recipe comes from (both my mother and her mother hailed from the Rochester, NY area) as I have tried researching it. It seems worthy of reintroducing. It was a favorite of mine as a child. I love the color of the green noodles with the pink of the ham!

This recipe serves 8. You can serve it in a large casserole or two smaller ones, which is what I did.


Ingredients:

1 lb green fettuccine ( I used both green and white, 1/2 each)
2 1/2 cups of diced ham (about 12 oz, 2 slices of packaged ham steak -- deli ham works well too)
2 1/2 cups freshly grated Swiss cheese **
2 cups of Sour cream (I used light)
1/2 cup of evaporated milk (I used 1 cup of 1% milk thickened with 1 tbs of flour)
3 tbs. butter (to grease the pan -- I used a non-stick spray)
Salt and Pepper to taste
1/3 cups of coarse bread crumbs, optional

*In a large pot cook noodles, til al dente (per directions on package)
*While noodles are cooking cut ham into small cubes
*Pour sour cream and milk in a smaller pan and heat slowly -- because this is low fat, this could curdle so heat the cream mixture slowly
*As the sour cream mixture heats, in a small bowl add 1 to 2 Tsp of sour cream to the flour, mix well and then add to the pan
* Bring mixture to a boil, remove from heat and add 1/2 of the cheese mixture, salt and pepper.

*When the pasta is ready, remove from heat and drain, then return to pan and add the cream and cheese mixture
*Add ham to noodles and mix well
*Place mixture into one or two casserole dishes (oven safe!)
*Combine the remaining cheese with the bread crumbs and sprinkle them over the top of the casserole you will be serving.

Place casserole in a preheated oven, 325 degrees, for about 15 to 20 minutes so that the top is golden brown and the noodles are reheated throughout.

For a previously refrigerated casserole, bring to room temperature and then bake for 30 - 40 minutes in a 400 degree oven.

** A mild white cheddar may be substituted



I grated my own Swiss cheese



I used both the green and the white fettuccine


In the casserole, with the ham before the cheese was sprinkled on top


I even brought out my old Corningware dishes reminiscent of the era!

Turkey Meatballs+ Spinach + Bowtie Pasta + Chicken Stock = 1 Perfect Fall Supper!

Whether you choose to make your meatballs from scratch or buy them already made, is really up to you and the time that you have. I made mine, recipe follows, and then tossed some of them into some organic chicken broth with a bag of frozen spinach and some cooked pasta (about 1/2 lb). That's it! What resulted was an incredibly easy, fast and delicious soup!

Turkey Meatballs

Ingredients:

2 pounds ground turkey (or chicken or chuck)
2 Tbs of Italian Seasonings
2 Tbs garlic powder
1 1/2 cups of seasoned breadcrumbs
2 eggs
2 Tbs water
Salt and pepper to taste
Olive oil to coat lightly the bottom of the pan

In a large mixing bowl place all your ingredients, mix very well all until all ingredients are well blended.

Heat a tablespoon or two of olive oil in a pan, form meatballs about 1 - 2 inches in diameter and place them in the pan leaving enough space to be able to rotate them well. Brown all sides.

When meatballs are sufficiently browned (may take about 5 minutes) remove the meat from the pan and place on to a paper towel lined plate.

Repeat step above as needed.

Meat balls can be kept in the fridge for a few days or placed immediately in the freezer.

I froze half the batch and placed the other in a medium stock pot with the warming chicken broth.

As the broth warms with the meatballs add the spinach, directly from the freezer.

Cook pasta in a separate pan so that the soup does not get too thick and starchy.

Summer Pasta

On a warm summer night you want something refreshing with fresh summer ingredients. On a warm summer night you don't want to fuss too much in the kitchen. Much like my Vine Ripened Tomato Sauce, this recipe requires minimal cooking, just what's necessary to cook the pasta!

You'll need:

6 medium to large tomatoes, cut into bite size pieces
1 jar of canned black olives, pitted and cut in half or the equivalent of fresh pitted kalamata (found in salad bars)

1 good sized handful of fresh basil, julienned

2-3 medium cloves of garlic, chopped
1 container of crumbled feta cheese

a generous shake of Lawry's seasoned salt
freshly ground pepper

1 lb tricolore radiatore (or whichever shape you desire)

1 lb small cheese filled tortellini

1/4 - 1/3 cup of extra virgin olive oil

Directions:

In a medium sized bowl place tomatoes, oil, basil, garlic and seasonings and let marinate in room temperature for about 2 hours, about 30 minutes prior to serving add the feta and olives, let sit.

In a large sauce pan bring water to a boil and cook pasta. (If they have different cooking times, you might want to start one before the other.)

When pasta is ready, drain and then rinse under cold water to bring to room temperature. Drain well.

In a large bowl add pasta then tomato sauce and mix well. Season with additional sea salt and freshly ground pepper if necessary.

Vine Ripened Tomato Sauce with Gremeli

Summertime is a great time of the year to eat. I love to eat vegetables right out of the garden or picked from local farms or picked up a farm stand. Tomatoes are perfection this time of year. And those of you who grow them might have so many that you are looking for more ways to use them. This recipe is sure to please!

A lovely dish to cool you off on a hot summer day!

I first had this recipe about 20 years ago. My friend Jennifer made it for me and my friend Cathy. It was summertime and I was visiting my friend Cathy at her home in Greenwich. The recipe was so simple and quickly became one of my summertime favorites. You can make it was linguine or angel hair pasta, which I believe is how we ate it, but I used Gremeli as it is an easier shape for the kids to manage.

Ingredients:

Tomatoes, large, vine ripened (others will work well too) 1 per person
1 small handful of thyme
1 heaping handful of fresh basil leaves
2 - 4 cloves of garlic (depending on your taste)

Lawry's Seasoned Salt OR -- 2 good shakes
Jane's Crazy Mixed up Salt
Olive Oil, approx 1/8th of a cup, plus more to drizzle
Sea Salt, to taste
Freshly ground pepper, to taste
Freshly shaved or shredded Parmesan cheese, for serving

Directions:

1. In a medium or large sauce pan bring water to boil

2.While water is boiling score the bottom of each tomato with an X

3.Place in boiling water for NO MORE than 1 minute. This is called blanching. You want to remove the skin but not cook the tomato. You will see the skin start to peel off. Remove and place on a cool surface and repeat until all tomatoes have been blanched.

4. Once tomatoes have cooled, peel skin. Should peel easily using just your fingers.

(See picture below of tomatoes as soon as they come out of the hot water.)

5. After you peel the tomatoes into bite sized bits, discard the seeds and toss the chopped tomatoes into a medium sized bowl, then with your hands give the tomatoes a squeeze, breaking the bits up further. Set aside.

6. Chop up garlic, basil and thyme

and add all three ingredients to the tomatoes.

8. Mix well, add olive oil, seasonings and set aside to marinate for at least 2 hours.

9. Just prior to serving cook your pasta per directions on package. Drain and rinse under cool water to bring to room temperature. Drain pasta of all excess water.

10. In a large bowl add pasta, drizzle with about a tablespoon of olive oil and mix well.

11. Using a slatted spoon remove all tomatoes and set aside.

12. Add juices and mix well and taste... adjust seasonings as desired

Don't worry about it being too "soupy" the cheese will absorb some of the moisture or serve with a nice crusty baguette and use the bread to sop up all the good stuff!

Summer BBQ With Friends

We had our close friends over for a BBQ lunch yesterday. Our friends Beth and Chris were celebrating their 13th Anniversary and our friends John and Kara had just returned home after 2 years in Japan. Mutual friends Mike and Laurie joined us. All donned their children. Great time and great food was had by all!

The Menu

Grilled Vegetables
Corn Salad
Lemon Parmesan Pasta Salad
Tomatoes with Basil and Feta
Cherry Tomatoes Stuffed with Goat Cheese and Basil

Grilled London Broil
BBQ Chicken
Lemon Garlic Chicken

(For the children:
Corn on the Cob
Grilled Hot Dogs)

Dessert

Warm Brownie Ice Cream Sundae
Watermelon

Grilled Vegetables

4 Summer squash

3 zucchini

3 red peppers

1 orange pepper

1 green pepper

1 container white mushrooms
1 package Italian Dressing Marinade (Good Seasons)

I washed and cut all vegetables into chunks

And made the low oil version of the dressing (recipe on the back of package)
I put all the veggies in two large Tupperware containers and poured the dressing equally over both batches and left the veggies to marinate overnight.

You can either grill the veggies prior to serving or grill ahead of time and serve at room temperature. If you want to grill the night before just remember to take the vegetables out of the fridge at least an hour before serving to bring them back to room temperature. I'm all for getting as much done ahead of time as possible.

You can use any salad dressing (use a low oil for less flare up on the grill) you desire. These vegetables are wonderful in balsamic dressing as well.

Corn Salad

The corn salad is The Barefoot Contessa's Recipe. It's a summer staple. I've posted it before. Click here for the recipe.

Lemon Parmesan Pasta

The lemon Parmesan pasta salad is another summer staple. I adapted it from Giada de Laurentis' recipe. This time I added some fresh parsley from the garden. It was a nice touch! To see the recipe click here.

London Broil

My husband has a dry rub recipe that we adore and therefore he seldom alters. Because he never writes down amounts certain elements vary from time to time, though the flavor is very consistent.

Ingredients:

1 or 2 Top Round or Shoulder London Broil
Garlic Powder
Charcoal Seasoning
Meat Tenderizer (Adolph's)
Salt
Pepper
Cayenne Pepper

Trim steak of all fat

Rub generous amounts of charcoal seasoning, tenderizer and garlic powder onto both sides of the steak. Massage well.

Add a little salt, pepper and as much of the cayenne pepper as you can handle!

Wrap steak in Saran Wrap for at least an hour so that the meat can absorb the flavors.
Grill to taste for rare, medium rare, or well done

BBQ Chicken

We totally cheated and used our favorite jarred recipe. I trim the breasts of all fat and "goop."I then cut each chicken breast into quarters that I let the chicken sit in the marinade overnight and thinly sliced some garlic for additional flavor. I use a fork to poke holes in the chicken so that the flavors can penetrate deep inside. I used 6-8 breasts and 2/3 jar of the sauce. The remaining sauce was poured over the chicken as it was grilling. (The chicken cooked about 5 minutes per side because the pieces were fairly small. You will want to check for done-ness as you do not want undercooked chicken!)

Lemon Garlic Chicken

For the marinade:

1/2 Cup of olive oil
Juice of 2 lemons
3 cloves of garlic, thinly sliced
Lawry's Seasoned Salt

Trim and cut the chicken as in the above recipe and place in a large marinating dish. In a small bowl mix together lemon and olive oil, pour over chicken. Lightly sprinkle each piece of chicken with the seasoned salt (both sides) and use a fork to poke holes in the meat so that the flavors can really penetrate. Sprinkle garlic over the marinating chicken. Flip container from time to time to help enhance flavors -- so that each piece is completely covered in the olive oil mixture.

(Pictured below, BBQ and Lemon Garlic Chicken)

Cherry Tomatoes Stuffed With Feta and Basil

My friend Laurie brought this with her and it was out of this world. She got the recipe from the Williams-Sonoma website. I will be making this for sure!

Sliced Tomatoes with Feta and Basil

Had I know Laurie was bringing the other I would have made something different. But nary a tomato was left over so people must have enjoyed!

5 tomatoes
1/4 cup crumbled feta
2 Tbs. chopped basil
Olive oil
Sea Salt

Wash and slice tomatoes. As you pile them in the plate be sure to sprinkle each slice with feta and basil and lightly sprinkle with salt. Repeat so that each slice is covered. Drizzle olive oil over the top.

Brownie Sundae

Whether you opt to make yours from a box or from scratch, this recipe will delight everyone!

You will need, brownies pre-cut into square
2 flavors of ice cream, more if you dare!
Hot fudge sauce
Caramel Sauce

I arranged everything on the table and left it as a make your own Brownie Sundae bar! Couldn't be easier!

Sliced Watermelon
Simple and perfect for summer. Need I say more?

Mama's Pasta Bake

There are days, such as these, when there seems no time to breathe let alone eat. Our after school schedules are now filled with soccer, skating, Girl Scouts and the like. We often don't get home until it is time for dinner. When this happens it is pretty impossible to have dinner ready and on the table. One of the reasons I love this dish is because I can have it on the table in just over 30 minutes. I also love it because it is the ultimate comfort food. And I love pasta!


Serves a family of 5 with leftovers for 3 children!


You'll need 1 box of pasta, any shape you like
1 jar of your favorite pasta sauce -- get a good one as it will make a difference
1 package of shredded cheese (2 cups)
1 container of Italian season Panko breadcrumbs (Progresso's is readily available in supermarkets)
(If you want to you can add some crumbled sausage, hamburger meat or small meatballs. (About 1 Cup.)You will need to allow extra cooking time for anything that is not prepared in advanced.)


1. Preheat oven to 350 degrees. Cook pasta per directions on the box.

2. Drain pasta well and add 1 jar of favorite sauce

3. Add meat if desired

4. Mix pasta well and place in to an oven-safe dish or casserole

5. Add cheese to the top -- as much or as little as you wish

6. Add Panko bread crumbs to the top -- as much or as little as you wish

7. Place in oven and bake for 20 minutes, and Bon Appetit!

I have also made this dish in advance. If doing so you will need to allow extra cooking time to heat up from the fridge.

Spaghetti and Meatballs

My kids love to cook and I try to have them attempt a new recipe on their own. My 7 year old made these the other night and they were fabulous! This recipe is loosely based on a recipe I found in Everyday Food (April 2004, page 68)


Martha says "If you have the time, chill the meatballs for thirty minutes before cooking them. This will help them keep their shape and make them easier to handle."


Ingredients:
1large egg
coarse salt and ground pepper
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup dried bread crumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
8 oz. ground pork
8 oz dark meat ground turkey
*(I used a 93% lean ground beef instead of the pork and turkey)
1 teaspoon Italian seasonings
2 Tbs. olive oil
1 can 28 oz. crushed tomatoes
*(I used a jar of premium organic arabiata pasta sauce)
3/4 lb spaghetti

1. In a large bowl whisk together egg, water, salt and pepper. Stir in 1/2 onion and 3 cloves garlic. Add cheese, breadcrumbs and ground meat. Add 1/2 the Italian seasoning. Mix well and form into balls.

2. Heat 1 tbs. olive oil in a large non-stick skillet over medium high heat. Add meatballs (do not place to closely to one another) and brown on all sides. (About 4 to 6 minutes) Repeat with remaining meatballs. Remove meatballs when done.

3. Add remaining onion, cook over medium-low until soft, about 5 minutes. Add remaining garlic and Italian seasonings cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup of water. Return meatballs, cover and simmer until fully cooked, about 20 minutes, Remove balls. * Instead I added meatballs to the simmering organic arabiata pasta sauce for 30 minutes.

4. Meanwhile, cook pasta in a large pot of boiling salted water -- according to directions on package. Drain return to pot. Toss with sauce and serve meatballs on top. Sprinkle with more cheese if desired.

Rigatoni with Bacon and Broccoli

We are back and hence we are in the kitchen and cooking again!

With limited items in pantry and fridge I concocted this delicious dish last night. Rebecca thought I should open a restaurant and serve this dish. (For full story see The Entertaining House) And since she liked it so much I thought I would share it with you.

1 lb. (1 box) Rigatoni pasta -- cook per directions on box

3 large broccoli floret crowns

1 package of bacon, cooked, set aside

1 bunch of scallions, sliced, whites only

3 large cloves of garlic

1 generous shake of red pepper flake

Sea salt as desired

Olive oil

Grated Parmesan cheese for serving

While pasta is cooking trim the broccoli and steam until tender. Drain from water and set aside to cool. Once cooled cut into bite sized pieces.

In a saute pan cook chopped garlic in 1 tbs of olive oil until caramelized. As soon as the garlic turns brown remove pan from heat.

Crumble cooked bacon in to bite sized pieces. Set aside

When pasta is cooked and drained return to pot on stove. Add 3 -4 Tbs olive oil, bacon, garlic, scallions and broccoli. Mix well. Add crushed red pepper and sea salt. Mix well serve warm with grated Parmesan on the side.

Note: Peas make a wonderful substitute for those who may not love broccoli

Lemon Parmesan Orzo Salad

This is one of my favorite side dishes. It couldn't be any easier to make and it is filled with flavor. This dish is great dressed up for an elegant meal, or dressed down for a barbeque as we are having tomorrow. I loosely based my version off of Giada deLaurentis' Lemon Spaghetti.

1 lb. Orzo (small pasta resembling rice)
1/2 cup olive oil
1/2 cup grated parmesan cheese
Juice from 1 1/2 to 2 lemons
Freshly ground sea salt, to taste
Light sprinkling crushed red pepper flakes, to taste

In a small bowl (I use a large glass measuring cup) measure and add olive oil, cheese and lemon juice. Stir well, add red pepper flakes, mix well.
Pour over pasta, mix well.
Add salt to taste
Garnish with parsley, cilantro or basil if desired

Grilled Veggie Pasta Salad

I kind of made this up as I went and you can do the same too! I needed something that was healthy, filling, quick to eat and easy to make. Don's been upstairs painting Rebecca's room all day long and I know he is going to come down any minute as hungry as can be. Somehow tossing a peanut butter and jelly sandwich in his direction and saying "here's dinner!" doesn't seem fair. (I'll do that tomorrow night!) I am eating a bowl right now and am quite pleased with the results. This would be a great dish to eat hot, warm or cold -- would be a great side dish to bring to a pot luck or have this summer while the burgers are sizzling on the grill!

1 box of any shape pasta (I used gremeli)
1 red pepper, seeded, halved
1 yellow pepper, seeded, halved
1 green pepper, seeded, halved
1 orange pepper, seeded, halved
3 fat slices of onion
1 cup of fresh basil, trimmed
4 cloves of garlic
1 container small mozzarella balls, marinated in olive oil and basil if possible, quartered
crushed red pepper to taste
sea salt to taste
pepper to taste

Cook pasta per directions on box

On a stove top griddle or grill place veggies face side down and cook until you see dark, visible grill marks. Turn over using tongs and repeat on the other side. As the vegetables cook you will see the grill marks and cook as long as you like til you achieve desired consistency. (I cooked the veggies until they were supple to the touch.)

While the pasta and vegetables are cooking julienne the basil and crush or mince the garlic. Place together in a bowl with a little bit of the sea salt. Add some of the oil from the marinated mozzerella balls. Mix well to incorporate all the flavors. Let sit. Quarter the mozzarella balls.

When the pasta is ready, drain and pour in to a large bowl. When the vegetables are all done cut them into small pieces, adding them into the pasta. When all the vegetables have been added add the cheese mix well and add some more sea salt to taste, followed by the pepper and crushed red pepper -- all to taste. To this add the basil and garlic mixture, mix well and serve immediately if desired.

Note: I had no squash, but next time I will grill two squashes, slice them and toss them in as well!