Archive for the ‘Pasta’ Category

Mediterranean One Pan Dinner

February 1, 2016

YES is all you need to say. 


1 small red onion

1 pint of cherry or grape tomatoes

1.25-1.5 lbs chicken, cubed (or you could do bone-in thighs)

1 14oz can of marinated artichoke hearts, quartered

1 14 oz can of white beans, drained & rinsed

4 garlic cloves, sliced

1/4 c calamata olives, pitted & chopped

8 oz fresh mozzarella or feta

6-10 fresh chopped basil leaves

MUST HAVE either fancy deelicious bread or pasta. 


Preheat the oven to 400 degrees.

Slice the red onion into smaller individual slices and put on the pan with the tomatoes and EVOO and S+P.  Mix well and bake for 15-20 minutes or until the tomatoes split and the red onion is soft. 

While that’s going, marinate the chicken chunks in just enough of the juice from the artichoke can to coat the chicken – you’ll want the rest later. 

While that’s sitting, chop the rest of your stuff, get the beans ready, etc. 

Cook the chicken mostly in a frying pan, set aside. 

By now your roasting should be done. Add the chicken, artichokes, beans, olives, garlic cloves to the pan and return to the oven for 7-10 minutes, until the chicken is cooked through. 

Remove and add cheese and basil. Serve over pasta, with bread, whatever carb you choose. 


Simple Alfredo Sauce

April 10, 2011

1/2 cup butter
3/4 cup parm
3 garlic cloves, grated
A pinch of salt
Freshly ground black pepper
1 cup heavy cream

Melt butter and all ingredients together.

Homemade Mac and Cheese

January 16, 2011

OMG this is good stuff.  I added chicken to make it at least a little healthy, becuase without it it’s one indulgent side dish!


1 lb pasta

4 cups cheese (I used a mix of what I had leftover from the holiday cheese trays: sharp white cheddar, regular cheddar, parmesan and gouda)

3 cups milk? I typed this in wrong – feel this out next time

1/2 cup butter

1 cup breadcrumbs

paprika for sprinkling

Directions: cook macaroni according to package directions and drain. While cooking, shred your cheese.  In a saucepan, melt butter and stir in enouch flour to make a roux.  Add milk in slowly, stirring constantly.  Stir in cheeses and cook over low heat until cheese is melted and the sauce is thickened.  Put macarni in a large casserole dish and pour sauce over macaroni, stir well (this is where I added 4 shredded chicken breasts to the mix, already cooked). 

Melt butter in a skillet over med heat and add the breadcrumbs to brown, add a little paprika to this as well.  Spread over the macaroni to cover and bake uncovered for 30 minutes in a 350 degree oven.

Goat Cheese Chicken Pasta

June 21, 2010


4 oz goat cheese

4 cooked chicken breasts, cut into bite size pieces

1 can diced tomatoes

1 lb bowtie pasta

Instructions: Cook pasta, meanwhile, in a large skillet combine the cooked chicken, tomatoes and goat cheese.  Cook until heated through  When pasta is done add to skillet stirring until mixture is well combined.  Garnish with parsley or garlic.  Makes 4-6 servings.

Spaghetti & Meatballs

April 10, 2010

My version.


75/25 ground beef to italian sausage (2 lbs and 1 lb in this recipe)

2 handfuls of grated parm

1 handful of capers, drained

2 handfuls breadcrumbs

3 eggs


7-10 cloves garlic, grated

1 white onion, grated

Instructions: Combine all ingredients and mix with your hands.  I use a ice cream scooper to keep consistent sized meatballs and fry them up in evoo in a fry pan.  Then finish them off in a 350 degree oven for about 10 minutes, or until my thermometer reads 350 degrees.  Combine with a simple, sweet sauce to let them shine.  Put them into your sauce and let simmer for a long time.

Pasta Side

January 10, 2010


1/2 lb orzo, cooked, drained

1 carton grape tomatoes, chopped

1 cup toasted walnuts, chopped

2 sprigs oregano, chopped

1-2 packages of feta cheese

Instructions: combine and it’s delicious!

Goat Cheese, Chicken and Rosemary Ravioli

December 20, 2009

O-M-G. This is good stuff. I looked around for what I had on hand to make ‘something’ ravioli with my freshly bought semolina flour, and this turned out to be great! Now I just have to make a sauce to accompany it….it’s waiting in the freezer now.


Leftover chicken (breast, thighs, whatever you have on hand would work). I used the meat from 3 chicken legs

Goat cheese (I had about 3 oz left from a dinner party)

1 sprig rosemary, chopped

2 cloves garlic, grated

1 lemon, zested



Put all ingredients in a food processor and pulse until blended. refrigerate until you’re pasta is ready to go.

Once you’ve rolled out your pasta, place the 1/2″ balls onto the pasta sheet, and brush a little water (little!) where the pasta will fold over on the sides of each ball. Cover with the other pasta and try and squeeze all the air out of there without killing your pasta. Let them sit for about an hour.

If you’re going to freeze it for later, stick it in there for a few minutes on a plate or paper towel or baking sheet, whatever to let it get a little hard. After a few minutes, transfer to a ziplock, remove all the air you can, and put it back in the freezer.

If you’re ready to eat now, cook in lightly salted boiling water for about 5 minutes fresh, or 7-8 minutes when frozen. Don’t defrost them, just put those babies right into the hot tub.

UPDATE: THIS IS AMAZING. Sauce chosen: Butter, grated garlic, S+P, flour, milk, lemon zest and lemon juice. Perfect compliment.

2011 update: roast the chicken if you’re making it specifically for this with Rosemary. Also, I tried these ingredients.

3 chicken breasts, 1 lemon zested, S+P, 2 sprigs Rosemary, 15 oz fresh ricotta, 4 garlic cloves minced.

Spaghetti Pie

December 20, 2009

Always a favorite for the kids!  (I remember this from when I was the kid.)


6 oz spaghetti, cooked and drained

2 T evoo

2 large eggs, well beaten

3/4 c parm, divided

1 c ricotta cheese

1/2 c mozzarella cheese

1 c spaghetti sauce


Grease 10″ pie pan and set aside.  Preheat oven to 350.

Toss hot spaghetti w/ olive oil and combine with eggs and 1/2 cup parm.  Stir in spaghetti and pour on pie plate.  Form into a ‘crust’. 

Spread ricotta over the bottom on the spaghetti crust.  Top with spaghetti sauce and bake uncovered for 25 minutes.

Top with shredded mozzarella.  Bake 5 minutes or until cheese melts.  Sprinkle with the rest of the parm and let it cool for 10 minutes before cutting into wedges.

Goat Cheese Chicken Pasta

December 20, 2009


1 lb asparagus

1/2 lb thin spaghetti

1 T butter

2 T all purpose flour

1 14 oz can chicken broth

4 oz goat cheese

1 t grated lemon peel

1/2 cup grated parm

cooked chicken breast


Heat a large pan of lightly salted water to boiling over high heat. Trim the asparagus and cut into 2″ pieces.  Blanch for 3 minutes, and pull it out and set aside after cold shocking it. 

Add the spaghetti to the boiling water, cook to al dente.

Meanwhile, in a medium saucepan, melt the butter.  Blend in the flour with a wisk, then add the broth and cook for 2 minutes, stirring constantly or until the sauce thickens.  Blend in the goat cheese and the lemon peel. 

Toss the spaghetti with the asparagus, sauce and chicken and half the parm.  Serve with the remaining parm and freshly ground black pepper.

Butter Shrimp Scampi

December 20, 2009



2 T butter

1 small onion



lemon zest


Instructions: heat the evoo and butter, make onions translucent, and add the shrimp.  Make pink, add the rest of the ingredients and cooked pasta.