Creamy Penne Primavera with Ham

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Posted on April 23, 2015 · Leave a Comment
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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft

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Chili Pasta Bake Recipe

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Posted on April 16, 2015 · Leave a Comment
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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

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Reduced Fat Baked Macaroni and Cheese Recipe

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Posted on February 19, 2015 · Leave a Comment
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low fat baked macaroni and xheese recipe

I really like Mac and Cheese, so when I saw this recipe for Reduced Fat Baked Macaroni and Cheese I decided to give it a try. I have tried some low fat recipes in the past and was not very satisfied with the results. Basically this recipe is lowering the fat content by using low fat cheese and milk.
If you like macaroni and cheese, and want to lower your fat intake a little bit, give this Reduced Fat Baked Macaroni and Cheese Recipe a try. It’s not quite the same; but is really good.

Reduced Fat Baked Macaroni and Cheese Recipe
 
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Recipe type: Main
Serves: 4-6
Ingredients
  • 1 pound of elbow macaroni
  • 3 cans 2 percent low fat evaporated milk
  • ¾ teaspoons dry mustard
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 3 cups shredded 50 percent light cheddar cheese
  • 1 cup panko bread crumbs (toasted)
  • 1 tablespoon of unsalted butter (melted)
  • Salt and pepper
Instructions
  1. Cook macaroni according to package direction for al dente. Reserve ½ cup of the cooking water from the pasta – drain and rinse.
  2. Preheat oven to 350F.
  3. In the same kettle used to cook the pasta mix together the milk, mustard, garlic powder and cayenne pepper. Dissolve the cornstarch into ¼ cup of the pasta water until dissolved.
  4. Bring the milk mixture to a simmer and whisk in the cornstarch. Cook until mixture starts to thicken. Remove the mixture from the heat and stir in the cheese and macaroni. Stir in the rest of the pasta water to make the macaroni mixture kind of soupy. (I did not need the rest of the water)
  5. Place the macaroni and cheese in a 13x9 casserole dish. Toss the toasted Panko bread crumbs with the melted butter, salt and pepper to taste, and spread them over the top of the casserole.
  6. Bake for 20 minutes or until mixture is bubbly around the edges.

 

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Smoked Sausage Macaroni and Cheese Recipe

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Posted on August 14, 2014 · Leave a Comment
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smoked macaroni and cheese

This Smoked Sausage Macaroni and Cheese Recipe makes a great side dish, or can be served as a standalone dish for dinner or supper. This is a basic recipe that doesn’t require a lot of prep or cooking time. Give this one a try; it’s really good.

Smoked Sausage Macaroni and Cheese Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • Bread Crumb Topping
  • 3 slices white sandwich bread for fresh bread crumbs. (Process torn slices of bread in a blender with the butter to make the bread crumb topping)
  • 2 tablespoons unsalted butter (cold), cut into 6 pieces
  • Pasta and Cheese sauce
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 8 ounces smoked sausage (cut lengthwise into quarters and then cut into ½ inch slices)
  • ¾ teaspoon powdered mustard
  • 2 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 teaspoons Honey Dijon mustard
  • ¼ teaspoon table salt or to taste
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. cooking macaroni
  3. Preheat oven to 400F.
  4. Melt butter in a large kettle over medium high heat, and then add the onion and dry mustard. Cook until onion starts to brown; stirring as needed.
  5. cheese sauce for mac and cheese
  6. Gradually mix in the milk and bring the mixture to a boil, stirring constantly until mixture starts to thicken. Remove the mixture from the heat and stir in the cheeses, ¼ teaspoon salt, and Dijon mustard. Continue mixing until cheese is melted. Stir in the macaroni, and then fold in the smoked sausage.
  7. Lightly spray an 8 x 8 casserole dish with cooking spray, spoon in the macaroni and cheese, and then top with the bread crumb butter mixture.
  8. Bake for 15 to 20 minutes until casserole is heated through and bread crumbs are golden brown.
  9. Serve hot

smoked sausage mac and cheese recipe

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Amish Potato Salad Recipe

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Posted on June 26, 2014 · Leave a Comment
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Amish Potato Salad Recipe

I am always looking for good side dishes to go with grilled food during the summer months, so when I saw this Amish Potato Salad Recipe I decided to give it a try. Most potato salad recipes I have prepared in the past called for the use of mayo, but this one did not. This is a simple recipe that doesn’t require a lot of ingredients. I prepared the recipe as written, but you might want to salt and pepper it to taste. The paprika in the picture was used for picture purposes only so I did not include it in the ingredients list.

If you want to try a potato salad that’s prepared a little different then a conventional potato salad recipe, give this Amish Potato Salad Recipe a try; enjoy.

Amish Potato Salad Recipe
 
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Recipe type: side dish
Serves: 4-6
Ingredients
  • 3 pound Yukon Gold potatoes (cubed into ¾ inch pieces)
  • ⅓ cup apple cider vinegar
  • ¼ cup sugar
  • 4 large eggs (hard boiled and peeled)
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ¾ cup sour cream
  • 1 celery rib (finely chopped)
Instructions
  1. Hard boil the eggs and set them aside to cool.
  2. Place the potatoes in a large kettle. Cover the potatoes with water to about 1 inch over the top of the potatoes, and stir in 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat to medium, and cook until potatoes are just tender.
  3. While potatoes are cooking in a small bowl mix together the vinegar and sugar. Place the mixture in the microwave and cook for about 30 seconds or until the sugar is dissolved. (You can also do this on the stove top) pour the mixture into a food processor or blender and add 1 egg yolk, (reserve the egg white) ½ teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium size bowl.
  4. Drain the potatoes and place them in a large bowl. Drizzle 2 tablespoons of the dressing mixture over the top and gently toss them to mix in the dressing. Place the potatoes in the refrigerator to cool. Cool for at least 30 minutes stirring 1 more time during the cooling process to distribute the dressing.
  5. Mix the sour cream into the rest of the dressing. Add the rest of the eggs, and reserved egg white into the mixture and then using a potato masher - mash until eggs are in small pieces.
  6. Gently toss the dressing and celery into the potatoes, salt and pepper to taste, cover and refrigerate until cold.

Adapted from Cooks Country Magazine

Filed Under: seasonal recipes, Side Dish, Simple Recipes, Uncategorized Tagged With: , , , , , , , , ,

Chili and Meatballs Casserole Recipe

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Posted on March 13, 2014 · Leave a Comment
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chili and meatballs casserole recipe

 This winter has been so cold and just does not want to give up, so I decided to put chili on tonights supper menu to help warm things up a bit.

This is not your ordinary chili recipe; the meatballs make it very unique. This recipe is very strong on the use of wine. I used my homemade wild cherry wine in this recipe and it was very good, but I am sure any good quality red wine would work out real well. I you don’t like using alcohol in your recipes I think beef broth would make a good substitution for the wine. This Chili and Meatballs Casserole is a simple recipe, but it does require a lot of cooking time, so be sure to get it started early.

I you like chili, give this Chili and Meatballs Casserole Recipe a try; it’s really good.

Chili and Meatballs Casserole Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 6-8
Ingredients
  • Meatballs
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • ¼ cup traditional dry bread crumbs
  • 2 cloves garlic (crushed and minced)
  • ¼ teaspoon pepper
  • 2 eggs (lightly beaten)
  • ½ cup milk
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ cup fresh parsley (chopped)
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt
  • 2 tablespoons cooking oil
  • Chili
  • 1 cup medium onion (finely chopped)
  • 4 cloves garlic (crushed and minced)
  • 1 can diced tomatoes (16 ounces un-drained)
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1½ tablespoons all-purpose flour
  • 1 cup red wine
  • ¼ cup water
  • 2 cans kidney beans (16 ounces each - drained and rinsed)
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands mix until thoroughly combined. Form the meat mixture into 24 meatballs about 1½ inches each. Heat the cooking oil in a large skillet over medium high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quart) lightly sprayed with cooking spray.
  3. browned meatballs
  4. making chili
  5. To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes. Add the tomatoes, tomato sauce, ¼ cup water, and then season with the chili powder, salt, oregano, and basil. Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
  6. making chili and meatball casserole
  7. Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.
  8. Serve Hot

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Tomato Macaroni and Cheese Recipe

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Posted on November 4, 2013 · Leave a Comment
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Tomato Macaroni and Cheese Recipe

There are so many Mac and Cheese recipes it is almost impossible to try them all, but no matter how many are out there Macaroni and Cheese continues to be a popular dish. When I saw this Tomato Macaroni and Cheese Recipe it reminded me of another recipe I have posted; Simple Macaroni and Tomato Recipe”  

This Tomato Macaroni and Cheese Recipe is a simple recipe that’s easy to put together and has a rich and delicious cheese flavor. This recipe would make a great side dish or work out well for a main dish. If you like Mac and Cheese, but want to try something different, give this Tomato Macaroni and Cheese Recipe a try-it’s delicious.

This is a large recipe and would make a great dish for a party or pot luck. If you are preparing it as a side dish you may want to cut the recipe in half.

Ingredients

1 pound elbow macaroni

1 can petite diced tomatoes (28 ounces)

Salt

Pepper

6 tablespoons unsalted butter

1/2 cup all-purpose flour

1/4 teaspoon cayenne pepper

4 cups half and half

1 cup chicken broth

1 pound shredded cheddar

8 ounces shredded sharp cheddar

Preheat oven to 400F.

1. Cook elbow macaroni according to package directions for al dente. Drain the macaroni and mix in the diced tomatoes-cook over medium high heat until liquid from the tomatoes is mostly absorbed; set aside.

cooking macaroni

macaroni and tomatoes

2. In a medium sauce pan over medium heat, melt the butter and then whisk in the flour, cayenne pepper, and cook for about 1 minute or until golden. Slowly mix in the half and half and the broth until smooth. Bring the mixture to a boil, reduce the heat to a medium simmer and cook until mixture starts to thicken. Remove from the heat and stir in the cheeses, 1 teaspoon of salt and one teaspoon of pepper; stirring until the cheese is melted.

cheese sauce

Tomato Macaroni and Cheese

3. Mix the cheese sauce with the macaroni and tomatoes and pour into a 13 x 9 casserole dish. Bake for 15 to 20 minutes or until cheese is bubbly and starts to brown. (You might want to place the casserole dish on a sheet of aluminum foil in case it starts to bubble over, but I did not have a problem)

Let rest 15 minutes before serving

Serves 10-12 for a side dish

Tomato Macaroni and Cheese

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Spaghetti Casserole Recipe

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Posted on August 1, 2012 · Leave a Comment
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Spaghetti Casserole Recipe

When I first looked at this Spaghetti Casserole Recipe I kind of questioned how well the cream of mushroom soup would combine with the flavors of the spaghetti sauce. The end result was surprisingly good. This is a mildly seasoned recipe and I am sure if you wanted to spice it up a little more to taste; that would also work out fine. This is a large recipe and in its original state was designed to make 2 casseroles with one going in the freezer to bake later. We have some big eaters in this house and as a result an 11 x 15 casserole dish of this Spaghetti Casserole was very close to being wiped out. This Spaghetti Casserole Recipe would also be a great dish to bring to pot lucks, parties, or that church get together.

The next time you and your family are in the mood for spaghetti, give this Spaghetti Casserole Recipe a try. Enjoy

Ingredients

1 package (16 ounces) spaghetti

1-1/2 pounds ground beef

1 can (24 ounces) spaghetti sauce

4 Tablespoons Marcela wine

1 medium onion (finely chopped)

6 cloves of garlic (crushed and minced)

2 cans (8 ounces each) tomato sauce

1 can (10-3/4 ounces) condensed cream of mushroom soup (undiluted)

1 cup (8 ounces) sour cream

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

1. Cook pasta according to package directions for Al Dente.

2. Meanwhile, in a large skillet, over medium heat cook ground beef, onion, mushrooms and garlic, until beef is no longer pink; drain. Stir in Marcela wine, spaghetti sauce and tomato sauce. Remove from the heat.

3. Drain pasta. Combine soup and sour cream.

 

boiling pasta chopped onion and mushrooms browning burger sour cream

4. In a 11 x 15 casserole dish (or two 8-in. square baking dishes), layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

5. Cover with aluminum foil and bake at 350F for 1 hour or until cheese is melted and the casserole is heated through.

raw Spaghetti Casserole Spaghetti

(The original recipe states that one of the smaller casseroles can be frozen and stored up to three months-I have not tried this. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.)

Spaghetti Casserole

11 x 15 serves 12

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Green Bean Casserole Recipe

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Posted on April 12, 2012 · Leave a Comment
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green-bean-casserole-recipe-picture-2

 

This Green Bean Casserole Recipe is a popular recipe during the Holidays, but it is one of my favorites no matter what time of the year it is. It is one of those recipes that no matter how much of it you make there is none left over. This Green Bean Casserole Recipe would also be a great dish for graduation parties, or pot luck, just increase the recipe for the amount needed. So treat yourself and your family and give this Green Bean Casserole Recipe a try and enjoy.

 

 

cutting green beans snapped green beans making green bean Casserole Green Bean Casserole

 

Green Bean Casserole Recipe
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • ¼ cup butter
  • 3 garlic cloves (minced)
  • 2 cups fresh sliced mushrooms
  • 6 cups fresh green beans (ends removed and cut in half)
  • 6 cups low sodium chicken broth
  • 2 (10¾ ounce) cans low-sodium condensed cream of mushrooms soup
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon black pepper
  • 2 (2⅞ ounce) cans French fried onion rings
  • 1 cup grated cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees. In a large skillet melt butter and add mushrooms and garlic. Cook while stirring until mushrooms are tender. Set aside.
  2. Add green beans to a large sauce pan and pour chicken broth over them. Bring to a boil and cook for 8-10 minutes or until green beans become fork tender. Drain green beans (but do not rinse).
  3. In a large bowl combine cream of mushroom soup, cooked mushrooms, Parmesan cheese, pepper and onions rings, mix well. Gently fold in green beans. Pour into a greased 3 quart casserole dish. Bake in the oven at 350 degrees for 20 minutes. Remove from the oven and sprinkle cheddar cheese over the top return to oven and bake for 5 minutes or until the cheese has melted.

 

green-bean-casserole-recipe-picture-2

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Classic Italian Macaroni Salad Recipe

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Posted on March 29, 2012 · Leave a Comment
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Italian Macaroni Salad

 

They needed some help at the church again and I was asked if I could contribute a dish, and this Classic Italian Macaroni Salad Recipe was it. I was pinched for time and it was short notice so this recipe worked out fine. It doesn’t require a lot of prep or cooking time and it is a very simple recipe to prepare. This recipe really creates a nice looking and very colorful salad due to the rainbow pasta, tomatoes, and peppers. If you need a larger recipe just double or triple the amount of ingredients. The next time you have a pot luck or need to bring a dish to a get together give this Classic Italian Macaroni Salad Recipe a try; the guests will love it. Enjoy

 

Classic Italian Macaroni Salad Recipe
 
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Recipe type: Main
Serves: 6
Ingredients
  • 1 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1½ tablespoons chopped fresh basil
  • 1 pound cups rainbow Rotini pasta
  • 1 cup chopped tomatoes (seeds removed)
  • ½ chopped yellow bell pepper
  • ½ chopped green pepper
  • ½ red onion finely diced
  • ½ cup sliced black olives
Instructions
  1. Cook pasta according to package directions. Rinse in cold water, and drain.
  2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper,Basil, and garlic until well blended.
  3. Mix together the pasta, tomatoes, bell peppers, onion, and olives; fold gently until mixed, then add the dressing mix prepared in step 2.
  4. Let cool in the refrigerator for several hours.

 

macaroni salad mix Classic Italian Macaroni Salad Recipe

Filed Under: Macaroni Salads, Side Dish, Simple Recipes Tagged With: , , ,
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