BLT Pasta Salad

Sometimes its the little things in life that mean the most, like picnics in the park with your best friends. Today was such a beautiful day. It was warm and sunny, and besides my zebra-like sunburn that I came home with, things were just as perfect as these pictures.

My friends and I relaxed, talked, went for a beautiful walk in the park, and enjoyed this yummy (and healthy!!) pasta salad. We set up our picnic right next to the water, and had the most beautiful view.

The park also has great walking paths, and the scenery is just GORGEOUS. I'm so blessed to live five minutes away from this place. It's a great place to just come by yourself and clear your mind, or enjoy it with friends like I did today.

Now back to what you probably came here for...THE FOOD. For lunch, I made us ham and cheese sandwiches, fruit salad, and this pasta salad. I didn't want to make anything heavy so this pasta salad was just PERFECT. Hope you enjoy!

Ingredients:

• 1 pound of pasta, cooked
• 3 large tomatoes, diced
• 8 slices bacon, cooked and crumbled
• 4 cup lettuce, thinly sliced
• 1 cup scallion onions
• 2 tsp sugar
• 4 tsp cider vinegar
• 1 cup low fat mayonnaise
• 2/3 cup light sour cream
• 2 tbsp dijon mustard
• salt and pepper

Recipe:

1. In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste.
2. Mix the mayonnaise mixture with the pasta and tomatoes. 
3. When ready to serve, mix in the lettuce, and place a scoop of the pasta salad on the plate. Sprinkle with bacon and scallion onions. 

SERIOUSLY the BEST Mac and Cheese in the WORLD

I love mac and cheese more than anything and for YEARS I've been trying to find the perfect mac and cheese recipe. I like my mac and cheese creamy and cheesy (but who doesn't?!), and I will NOT settle by using velveeta. As I may have mentioned before, I hate the stuff. In order to find the perfect recipe, I am constantly trying different techniques, but nothing seems to do the trick. Usually, the mac and cheese turns out to not be creamy enough, or taste cheesy enough. Fear not though!! After continuous trial and error, I have FINALLY found the million dollar winner. THIS recipe is BY FAR the BEST mac and cheese I have ever had. As you can see, it is ridiculously rich and creamy, and it is SO flavorful. If you want to treat yourself, or impress someone special, make this recipe. If you follow the recipe perfectly, I can GUARANTEE you will love it!! This is the only mac and cheese recipe you will ever need.

Just a side note, this is a stove top recipe. If you like baked macaroni and cheese, follow these directions after making the mac and cheese: 1. Preheat the oven to 350 degrees; 2. Spray a baking dish with Pam; 3. Pour the mac and cheese in the baking dish; 4. Mix panko bread crumbs with melted butter or olive oil; 5. Top the mac and cheese with shredded cheddar; 6. Sprinkle the panko on top; and 5. Bake the mac and cheese for 25-35 minutes, or until the mac and cheese is golden brown.

Ingredients:

• 1 pound cellentani pasta
• 4 tablespoons butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 12 oz. can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 4 cups freshly grated sharp cheddar cheese

 Recipe:

• Cook pasta according to package directions
• Melt butter in a large skillet over medium heat and whisk in flour. Whisk for 2 minutes then turn heat to low. Whisk in milk. 
• In a small bowl, whisk cornstarch into evaporated milk.
• Add the evaporated milk to skillet.
• Add the Dijon mustard and all remaining seasonings to the skillet.
• Bring mixture to a boil, whisking constantly, then reduce heat to medium and simmer until thickened (continue to whisk). 
• Whisk in sharp cheese until melted. 
• Add pasta and toss until evenly coated.

Creamy Baked Gnocchi

It's hard to believe that its been almost 2 months since I last posted. I have been so busy this summer and it is just flying by!! After a busy long weekend with ongoing activities the only thing I wanted to do on Sunday was to rent a couple movies, enjoy some comfort food, and relax. I came up with this amazing baked gnocchi recipe. It's the next best thing, if not better, than mac and cheese. This recipe is especially creamy, cheesy, and indulgent. I'm telling you, the best thing I ever learned to make is a good cheese sauce. This girl loves her cheese, and I use it as a base for so many things!! I usually take the general gist of the recipe and use whatever cheese I have on hand. You can also add so many things to it (like the ham and peas I used in this recipe!). Hope you like it (actually I know you will !!)

Ingredients:

• 1 pound gnocchi
• 1 bag frozen peas
• 1 ham steak, cubed
• 2 cups shredded cheese (i used pepper jack)
• 1 cup Gruyere cheese
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons flour
• 3 tablespoons unsalted butter
• 1/2 yellow onions, chopped
• Olive oil
• Panko bread crumbs

Recipe:

• Preheat the oven to 375°F. Lightly grease a pan with nonstick spray.
• Place chopped onions, cubed ham, and half a bag of frozen peas into a skillet with about 2 tablespoons of olive oil. Sautee on medium heat until onions are sauteed and ham is browned.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes . Drain the gnocchi, toss with olive oil, then set aside. Return the pot to the stove.
• In the large pot, melt the butter then add the flour. Wisk until combined. Add milk and cream gradually, whisking to incorporate. Bring the sauce to a simmer and cook until it thickens, 2 to 3 minutes. Add the cheese gradually, whisking until the cheese is melted.
• Once cheese sauce is thickened to your liking, add the ham, onion, and pea mixture. Then, stir in gnocchi until everything is coated with the cheese sauce.
• Place gnocchi cheese mixture in the greased pan.
• Coat the top of the gnocchi with panko bread crumbs.
• Drizzle olive oil on the top of the panko bread crumbs.
• Bake in oven for 15 minutes, then place the dish under broiler for a couple minutes to brown the top.

American Chop Suey

American chop suey is most definitely a comfort food of mine. It is also a favorite of the boyfriends, so I can imagine that this is going to be a regular dish at our house.

For those of you who are not familiar with american chop suey, it is basically just pasta with meat sauce. It is a really quick weeknight meal which makes it an easy go-to for me. 

I likes this dish because I usually always have pasta and tomato sauce in the cabinet, and I can always customize the rest of the dish. For instance, ground turkey or chicken can be used instead of beef.  You can also add whatever veggies you like in it. Plus, this meal takes no time to make.

This is just an overall awesome family dish.

Ingredients: 

• 1 pound pasta (I used ziti, but you can use your favorite pasta)
• 1 (24 oz) jar of tomato sauce
• 1-1/2 pounds ground beef
• 1 diced onion
• Italian Seasoning (dried thyme, oregano, and basil)
• salt/pepper
• red pepper flakes
• parmesan cheese for topping

Recipe:

• Cook pasta according to package directions. I like to cook it al dente (a little hard) so that the pasta does not turn into mush when you add the meat sauce. To cook it al dente, just subtract a couple minutes from the cook time on the package. 
• Add the diced onion and ground beef into a pan. Brown meat.
• Drain excess fat from pan.
• Season the meat with a few dashes of italian seasoning, salt, pepper, and red pepper flakes. 
• Heat tomato sauce in a small sauce pan.
• Combine pasta, meat mixture, and sauce in a pan.
• Serve with parmesan cheese

Butternut Squash Stuffed Shells

I am definitely a pasta girl. For me, its the ultimate comfort food. Sometimes, though, pasta dishes can be too heavy with all the cheese, butter, and oil that recipes call for. Have you ever seen Mario Batali cook?! He is definitely the Italian Paula Deen. Instead of using massive amounts of butter, he uses olive oil.

If you are looking for a pasta dish that is light and fresh, I would definitely recommend these shells. The spinach and butternut squash make these shells really flavorful without using so much cheese. 

I have to warn you, the original recipe calls for a lemon sage brown butter sauce, and it looks absolutely delicious. I didn't use the sauce for this recipe because it calls for a stick of butter and I knew that I'd be eating a lot of shells myself.

Here is the link for the original recipe that includes the recipe for the sauce: Proud Italian Cook. If I was making it for a special occasion, I would definitely try the sauce out.

Recipe Source: Proud Italian Cook

Ingredients:

• 1 large butternut squash
• 2-3 tablespoons olive oil
• 12 ounce package jumbo pasta shells
• 2 cups of part-skim ricotta cheese
• 1/3 cup grated Parmesan cheese, plus some extra for topping
• 2 garlic cloves, finely minced
• 1 1/2 cups fresh spinach
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Zest and juice of 1 lemon

Recipe:

• Preheat oven to 425 degrees.
• Peel and chop butternut squash into cubes.
• Drizzle butternut squash with olive oil and bake in oven for 15-20 minutes until tender. 
• Reduce oven to 400 degrees
• Cook your jumbo pasta shells according to directions.
• In a pan, saute spinach with olive oil. Remove from stove and let cool
• In a large bowl add ricotta cheese, parmesan cheese, garlic, egg, zest and juice of lemon, and salt and pepper
• Once butternut squash and spinach has cooled down, add to ricotta cheese mixture.
• Stuff the shells with the mixture and place in a buttered baking dish.
• Bake shells for 18-20 minutes

Creamy Pesto Chicken Pasta with Bacon and Veggies

Hi everyone! I'm Sarah - I blog over at Fantastical Sharing of Recipes. I'm excited that Lauren was willing to let me take over the blog for a day :) Fantastical Sharing is my way of documenting (and sharing) all the recipes I test out. I'm a cooking/baking maniac. My family strives on variety and I try to stay away from prepared or boxed meals as much as possible.

I have been exploring foods lately that I have never tried including "weird" cheeses like Gruyere and super secretive things like pesto. I always thought pesto was some kind of concoction that only vegetarians ate. Don't ask me where I got that from - I don't have an answer.

Anyways, one day I stumbled across a blog post sharing a pesto recipe (I think on Chef in Training). I looked at the ingredients and my jaw dropped. Everything in pesto was something I would eat and something all of my family would eat. So now I'm definitely trying to be careful of what I assume of foods. Most likely it isn't true!

This recipe combines some of my favorite things, like pasta, broccoli, and bacon, with pesto, beans, and chicken. It's fantastic. There are many different textures and flavors in each bite - it was such a hit at my table!


Creamy Pesto Chicken Pasta with Bacon and Veggies (Print)


from Picky Palate

What you need:

• 2 Tbsp. EVOO
• 2 chicken breasts, seasoned with salt and pepper
• 1 lb. mini bowties
• 2 Tbsp. EVOO
• 1 medium onion, diced
• 3/4 cup red bell pepper, diced
• 2 Tbsp. minced garlic
• 4 cups broccoli florets
• 15 oz. white beans
• 15 oz. chicken broth
• 1 cup heavy whipping cream
• 1/2 cup prepared basil pesto (I used this one from Savory Sweet Life)
• 1/2 cup grated Parmesan
• 1 cup bacon, cooked and crumbled

Directions:

1. Heat 2 Tbsp. EVOO in a skillet over medium-high heat. Brown chicken for 4 minutes on each side or until cooked through. Remove to a plate and set aside.
2. Cook bowties al dente, rinse, and drain. Set aside.
3. Heat 2 Tbsp. EVOO in a large pot over medium heat. Add onion, pepper, garlic, and broccoli. Saute for 10 minutes.
4. Meanwhile, slice chicken into strips, cubes, or bite-size pieces - whatever you prefer. Set aside.
5. Stir in beans, broth, cream, pesto, and Parmesan. Reduce heat to low. Simmer for 5 to 10 minutes to heat everything through.
6. Add bacon, pasta, and chicken. Heat through.

Roasted Shrimp with Feta

I have to give my mom all the credit for this dish. My mom made it for dinner tonight and I loved it so much that I decided to post it. Seriously, it is amazing! The title doesn't describe it or do it justice at all. The feta melts and makes the dish incredibly creamy, the bread crumbs on top the shrimp are just so buttery, and the dish tastes so fresh because of the lemon! It is mmm mmm good!! Thanks mom!

My mom placed the shrimp on top of pasta which worked really well. The tomatoes along with the wine, garlic, fennel, etc makes a great sauce. I would also recommend serving the shrimp itself as a side dish to meat or chicken. That would be delicious as well!

This recipe is from Ina Garten aka the Barefoot Contessa. I have always loved Ina and her recipes. Her recipes always come out delicious! I think I'm also drawn to her because I am slightly jealous of her life in the hamptons, her clan of rich friends, her entertaining, and her ability to cook and bake gourmet all day every day for her husband Jeffery. Its really quite the life (or so it seems)!

Recipe Source: Food Network-Barefoot Contessa

Ingredients:

• 4 tablespoons olive oil
• 1 1/2 cups medium-diced fennel
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup dry white wine
• 1 (14 1/2-ounce) can diced tomatoes
• 2 teaspoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 pounds (16 to 20 per pound) peeled shrimp (Ina left the tails on...my mom took the tails of-they were much easier to eat that way!)
  
• 5 ounces crumbled feta cheese
• 1 cup bread crumbs
• 3 tablespoons minced fresh parsley
• 1 teaspoon lemon zest
• 1 lemon 
  

Recipe:

• Preheat the oven to 400 degrees
• Place 2 tablespoons of olive oil in a skillet over medium-low heat
• Add the fennel to the olive oil for 8 to 10 minutes, until fennel is soft. 
• Add the garlic to the fennel and cook for 1 minute.
• Add wine and bring to a boil
• Scrape the skillet to take up any brown bits from the bottom of the pan.
• Cook for 2-3 minutes until liquid is reduced.
• Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper to the skillet.
• Simmer over medium-low heat. Stir occasionally for 10-15 minutes
• Place the shrimp in the skillet over the tomato mixture.
• Scatter feta over the shrimp.
• In a bowl combine bread crumbs, parsley, lemon zest and 2 tablespoons of olive oil.
• Sprinkle bread crumbs over shrimp and feta cheese.
• Place skillet in the oven and bake for 15 minutes. 
• Squeeze the juice from 1 lemon over shrimp and serve!