Spaghetti a la Jayden

One hot, summer day, my oldest wanted to help make dinner 'for me'. He planned what he wanted to make, shopped for it, and the result was delicious! I am so pleased that he wants to learn to cook and show love through the meals we make for others.

Browning the ground turkey - most of the meals that call for ground beef anymore, we make with ground turkey. But you can use ground beef or pork, or sausage... 

Whatever sounds good to you!

Our neighbor sent some basil over that very morning. And fresh basil makes everything better!

The final product! It was delicious!

Here's our kid-friendly recipe, in case you have kids who would like to cook 'for you'!

Spaghetti and Meat Sauce

1 lb ground turkey
1 jar favorite pasta sauce
Salt & Pepper
1 bunch basil leaves, chopped
12 oz spaghetti noodles, or favorite pasta
parmesan cheese

1. Brown your seasoned ground turkey, add pasta sauce and let simmer for 20-30 minutes. My son added a special ingredient to add more flavor (he peppered the ground turkey a little more than I would have).

2. Prepare your noodles according to package instructions. Drain and set aside.

3. Plate your pasta and sauce, however you love! Top with parmesan cheese. Serve!

4. Make sure your child cleans up the dishes, too... It's not a labor of love without the clean-up!!

Lemon-Basil Pasta

I love a good lemon sauce. It goes with so many of my favorite foods, fish, chicken, pasta... Bacon.

I love basil - I could eat it with toast and butter everyday. But my family is looking for something a bit more substantial for dinner.

In one of my lemon sauce moods, I threw in the basil and crisped up some bacon - and Wa-lah. Dinner was served.

Here's the basics for the sauce:

1 Lemon, juiced and zested & another lemon for a fresh squeeze over the top in the end

4 T butter

4 T olive oil

A handful of Basil leaves

Crumbled Bacon

Parmesan Cheese, grated or shredded for topping.

Cook up some Pasta & reserve some water. (I used linguine)

Over a low heat, melt butter. Combine olive oil and slowly add lemon juice and zest. Making sure to stir between each addition.

Pour the sauce over the linguine - this is where you add some reserved pasta water if you feel the noodles are sticking. Just add a tablespoon at a time - you don't want to water the sauce down. Then sprinkle in the chopped basil. Stir to evenly combine.

Spoon portions into a pasta bowl, and top with more fresh basil, bacon and parmesan cheese. And squeeze a bit of fresh lemon juice over the top for a fresher tasting pasta.

Try it as a light dinner with some crusty bread. Or add a grilled chicken breast or your favorite fish to make it more substantial.

Enjoy!

Sicilian Style Spaghetti & Eggplant

I borrowed the Tyler Florence book, Tyler's Ultimate cook book from a friend. I've slowly been able to make a few recipes here and there... I thought I was making Sicilian-Style Spaghetti tonight. I made a mistake when I searched for it on the internet the other day. So, instead, I ended up with Sicilian Style Spaghetti & Eggplant ~ and I'm so glad I did! It was delicious!! And I still have another new recipe to try with the Sicilian-Style Spaghetti.

I copied the recipe below from Foodnetwork.com - but I also made a few changes. If you want to see their version, click here: Sicilian Style Spaghetti & Eggplant

I have to say this, I loved, loved, loved the eggplant this way!!

Ingredients

For the eggplant:

• 1 medium eggplant
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• 1/2 lemon, juiced
• 6 fresh basil leaves
• Kosher salt and freshly ground black pepper

For the spaghetti:

• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, chopped
• 1 tsp red chile flakes
• 2 garlic cloves, minced
• 1 jar artichoke hearts, drained and cut in half
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch of sugar
• 1 tablespoon capers
• Salt and freshly ground black pepper
• 1 pound spaghetti
• 1/2 cup freshly grated parmesan cheese

Directions

Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.

(YUM!!)

Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile flakes, garlic, artichoke hearts and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.

Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente, drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

I'm calling this one Salad Pasta...

...instead of Pasta Salad :) Pretty Clever, huh?

A few months ago, a friend of mine made a pasta salad from a recipe on the back of a (gasp!) Simply Pasta box... That gasp! is tongue in cheek - who am I to judge where someone gets a recipe, as long as it is good! And it was. Good, that is.

I've tried to find that recipe a few different times. And when all else failed, I just made up my own. So here is my version of that recipe,

Salad Pasta

4 oz Gemelli Pasta, cooked and cooled

a couple of handfuls of Romaine lettuce (I used half of a bag of salad)

1 cup of cherry or grape tomatoes, halved

4 oz fresh mozzarella, cubed

1 small can of black olives or Kalamata olives, sliced

your favorite dressing - i used a Kraft sun-dried tomato vinaigrette (one of our favorites for pasta salad), my friend used a jar of basil pesto and it was delicious!!

I also sauteed some chicken breasts in olive oil, minced garlic, salt and pepper and a few splashes of balsamic vinegar. Then sliced them and served alongside the salad pasta.

Penne with Beef and Arugula

This is a recipe from Food Network Giada De Laurentiis, that was send to me from Aubrey, my favorite
San Diego dwelling person. This is delicious, healthy (to my standards, if using a lean cut of beef, whole grain wheat pasta). This will be a regular in our home. I love it, thanks Aubrey!

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence (I don't have this, so I used Montreal Steak seasoning)
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta (I use Whole Grain Wheat Pasta)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
 
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, Serve

Makes 4 servings
Recipe and Photo: Food Network, Giada De Laurentiis

Linguine with Shrimp and Lemon Oil

I made this last night for Dinner.. It was really delicious! I added a chopped Tomato to the finished dish, and I used Angel Hair pasta because it's our favorite. Next time I will also add chopped Artichoke hearts. Do you like Arugula? I would suggest trying it in this recipe, it is so yummy. It's peppery and crisp. Adds a great texture to this dish, and.. it's good for you!

Ingredients

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Recipe and Photo Food Network, Giada De Laurentiis

Pasta Salad with Goat Cheese and Arugula

It's getting warm outside!!  Time to hose off the grill and light er' up!
I love this salad. It is a perfect side dish to just about any grilled meat, or a roasted chicken, fish..
Or, if you're like me, just a fork.
I double the dressing. I like my pasta salad to have plenty of it. Also, since there is just the three of us, it sits overnight and the pasta soaks up the dressing. It can leave it a bit dry. The creamy goat cheese, peppery Arugula.. yum!

Serves 4

• Coarse salt and ground pepper
• 3/4 pound gemelli or other short pasta
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1 bunch arugula (8 ounces), torn
• 1/2 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Recipe and Photo,  Martha, Everyday Food, June 09

Capellini with Tomatoes and Basil

I made this for dinner lastnight and it was really fresh and yummy. Very fast! It takes only 2 minutes for the pasta to cook, and about 10 for the sauce. This is perfect for those pints of fresh, sweet cherry tomatoes you can pick up at your local farmers market for a couple of bucks. Although, even using store bought, waxy, out of season regular cherry tomatoes, it was really good. I made some meatballs on the side, since I reside with wolves, but this would be a great meatless dinner. Enjoy!
This recipe serves 6.

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Recipe and Photo, Ina Garten

Baked Lemon Pasta

Last week i made this for the family -- i got the idea from Ree Drumond's recipe (from The Pioneer Woman Cooks) but made a few substitutions and add-ins. (p.s. she takes beautiful pictures of her food -- and the method for each ingredient! check it out by clicking on the link!)

I also added another 'tag' to our list of labels... 'rotisserie-chicken-shortcut' -- I usually try to buy a rotisserie chicken on the day i grocery shop. it makes for an easy meal prep! so start looking for new dishes you can use a rotisserie chicken for dinner!

here are The Pioneer Woman's ingredients: (mine are italicized and bold)
1 pound Thin Spaghetti (i used linguine)
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream (i used heavy whipping cream, my husband HATES sour cream!)
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped (i used fresh rosemary)
Extra Lemon Juice
1 rotisserie chicken, sliced

Directions:

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream (or whipping cream) and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley (or rosemary). Give it a final squeeze of lemon juice at the end.

I then topped it with the sliced rotisserie chicken, you could - of course - cook a couple of chicken breasts in place of a rotisserie!

Serve with crusty French bread and a simple green salad.

A few things...

i know, i know -- i've been MIA lately. it's not that i haven't been cooking, cause i cook almost everyday. and it's not that i haven't been trying new recipes, cause i try a few new recipes a week. so why haven't i been posting them, you ask?? ~sigh~ i have no idea!
i think that is the beauty of doing this blog with Nancy, she picks up my slack... so now, while she is busy with some family things, i plan to fill in the gap.

Here are a couple of recipes that i made last week that either i loved, or my husband loved.

Chicken & Sweet Potatoes With Shallots

(photo from real simple website)

**This is one that my husband loved. He even reminded me yesterday how much he liked it. I liked it because it was soo easy! and very budget friendly! (my notes are in bold and italicized)

Ingredients

1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
kosher salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary

Directions

1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
3. Wipe out the skillet (why on earth would you wipe out all of that flavor?? I de-glazed the pan with a couple of tablespoons of chicken broth, then put a tablespoon of butter in and let it melt. I omitted the remaining oil.)
   and heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. (I know I cooked the shallots a bit longer than it says. I like caramelized onions, so it just sounded like the way to go!!)
   Serve the chicken with the potatoes and drizzle with the shallot mixture.

By Kate Merker, February 2010
Real Simple Magazine, February 2010



Pasta with Gorgonzola & Beef Tenderloin

(photo from goodLife {eats} website)

**This is one that i absolutely looooooved!! I love blue cheese/gorgonzola anything. I love a really good steak. and I love pasta. So, why didn't i think of this recipe? I dunno that answer either... but i am really glad someone did!!
This one, however, is not that cost-effective. it is definitely a dinner that you make on a special occasion, like katie did for Valentine's Day. Or like me, who had extra money in her grocery budget this week, and instead of saving, felt the urge to splurge! (my notes are in bold and italicized)



Ingredients
1 lb. filet mignon, cut into 2 inch medallions (i much prefer a steak... so instead of cutting medallions, i left my filet as 2 steaks)
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons olive oil
2 teaspoons butter
3/4 cup half-and-half
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces uncooked pasta, linquine or fettuccini

Directions
Toss the filet mignon medallions (i much prefer a steak... so instead of cutting medallions, i left my filet as steaks) with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.

Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.

In a saute pan, (i used a dutch oven, so that i could put it in the oven later...) heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat. (then put the steak in a 400 degree oven for 6-8 minutes) Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time)

Combine the butter through white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.

Toss the pasta with the sauce and filet mignon (i sliced the tenderloins thinly and placed on top of the pasta) medallions. Garnish with additional Gorgonzola.

Note: just before serving, I threw the asparagus into the pan I cooked the beef in. Sauteed it for a minute, poured a few glugs of white wine, and put the lid on it. After steaming it for a minute or two I seasoned with salt and pepper to taste. Serve it drizzled with some of the pan drippings you cooked it in. (yummy!)

a goodLife {eats} creation

Chicken Scampi from Spain

This is the last of my fav's from the Holidays. I don't have a picture of it.. but it is beautiful, healthy and o-so delicious. This is a recipe from my sister in law, Cristy, who prepared it for our lunch one day. Cristy got this recipe while living in Spain. This recipe is very lemony. This is not a problem for me, because I happen to think there is no such thing as too much lemon. But You may want to add the lemon juice a little at a time to suit your taste.

1 Chopped onion
5 Garlic cloves, minced
1/2 cup Olive oil
4 tbs Butter
3 Chicken breasts, chopped to bite size pieces, uncooked
Juice of 3 lemons
12 Mushrooms, sliced
4 Tomatoes chopped
salt and pepper
Cooked Penne Pasta enough to feed 4-6

In a large skillet, heat olive oil and butter. Add onions and mushrooms. saute until onions are translucent and mushrooms are a bit browned. Add garlic and saute for 45-60 seconds, do not let burn. Add Chicken and cook until no longer pink. Add tomatoes, juice of 3 lemons and salt and pepper to taste.
Serve over pasta
Serves 4-6

Penne with Sun-Dried Tomato Pesto

                                           
This is what I made for dinner lastnight. This recipe is going in my "I fix all the time" book. It was FABULOUS. The recipe does not call for pine nuts, but I had them so I added about 1/4 cup to the food processor to complete the pesto. Yum Yum Yum. I served this with Chicken Breasts marinated in Italian salad dressing and grilled as well as crusty garlic bread. My 2 year old ate the pesto with a spoon!! So good!

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil - I used about 3/4 of the jar
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
I added about 1/4 cup of pine nuts, because I like traditional pesto
I also added about 4 tbs. olive oil, the pesto was too thick and dry otherwise
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, olive oil, pine nuts, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Giada DeLaurientiis, Food Network

Summer Pasta Bolognese

12 oz fettuccine
2 T evoo
1 lb ground turkey
salt and pepper
2 cloves garlic, minced (i always add more) :)
1.5 pounds beefsteak tomatoes (about 3); chopped
1/2 cup dry white wine (if you don't have wine on hand, chicken stock is a good substitute)
1 small zucchini, coarsely grated (my kids loved grating the zucchini)
3/4 cup fresh basil leaves, torn (another job you can have your kids do!)

cook the pasta according to package directions. set aside.
heat the oil in a large skillet over medium heat. Add the turkey and season with s & p.
add the garlic and cook for another minute. add the tomatoes and wine and simmer, until the sauce has slightly thickened, 4-5 minutes.
remove from heat and fold in the zucchini and basil. serve over pasta. i topped with parmesan cheese, of course!

real simple/august 2008

Bruscetta Pasta Salad

I was craving Bruscetta today.. and since I am trying to get bikini fabulous, I didn't want to eat the bread. So I ate pasta instead. I don't really know how to justify the pasta being better than the bread.. but in my pea brain, it was. is. isn't, but whatever...

2 cups uncooked pasta

2 small(er) tomatoes, seeded and chopped

2 small cloves of garlic, finely chopped

2 medium basil leaves, chopped

1 small can marinated artichoke hearts, chopped

2 tbs finely chopped onion

4 Kalamata olives, pitted and chopped

1/4 cup olive oil

2 tbs (ish) red wine vinegar

salt and pepper

shaved or shredded Parmesan cheese, about a hand full.

*If I would have had goat cheese on hand, I would have crumbed some up and added to the salad as well. Just a thought.

Cook pasta in boiling, salted water until just under al dente.. the pasta will continue to cook as well as plump up with the dressing. In a medium-large bowl mix the olive oil, vinegar, salt and pepper. When the pasta is finished cooking, drain and dump the warm pasta into your bowl and dressing. Coat pasta. Add remaining ingredients and chill. Or eat it right there. Whatever makes you happy.

pasta salad

yesterday i was inspired by the brown butter ravioli dinner that nancy posted. i love browned butter - i think it's the salt lover in me! - and even love it cold. so as nancy and i were instant messaging about how much we love brown butter, this pasta salad recipe started forming in my head! i know, right?
(i should tell you that all of these ingredients i had on hand. next time, i would probably choose a different pasta, just for the fun of it! i used whatever half full/empty box i had. also, if you have it, try some bell pepper - or goat cheese - or fresh mozzarella - or left over chicken! use up the stuff you have in your fridge or pantry - save some money!)
this recipe made 2 servings (or 1 big eater!) - i made it pretty much for myself today and tomorrow. so double it if your making it for more than yourself + a friend or spouse.
try it hot, too.
let me know how you like it!

here's the rough ingredients:
butter! (i used 3 T, +1 T for the onions and garlic)
1 large or 2 small cloves of minced garlic
1/4 cup chopped red onion

a couple of handfuls of pasta - i used fettuccine noodles that i broke into bite size pieces

half a large tomato, chopped
half a jar of drained atrichoke hearts, chopped
8-10 kalamata olives, chopped
a few slices of pepperoni, chopped

1 T balsamic vinegar
s & p to taste
top with parmesan cheese

first, get your water boiling and start cooking that pasta!

then, i started out by sauteing the 1 T butter, garlic and red onion on low heat, stirring occasionally. while that was cooking, i chopped my vegetables, then started the brown butter process. i warmed the pan on medium heat, then added the butter. let it foam and recede - about 3-4 minutes. once the butter starts turning brown, add the garlic and onion mixture. add the balsamic vinegar. set aside to cool.
drain your pasta.
combine the brown butter mixture and pasta.
let it cool for a few minutes. then add the vegetables and pepperoni.

refrigerate for at least an hour - longer if you have it!

top with parmesan cheese before serving.

i was saving this much for lunch the next day. but my youngest found it and ate it all!

Ravioli with Balsamic Brown Butter, Walnuts and Chicken

This dish sounded strange to me, but I watched it being prepared on the Food Network and it looked wonderful. To make the original dish a more complete meal, I used a spinach ravioli and topped it with a grilled chicken breast, served it with a green salad and garlic bread. It was soooo delicious and so easy and fast.

18 to 20 ounces store-bought ravioli (cheese, mushroom or spinach)- I used spinach and ricotta
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
1-2 chicken breasts, pounded to 1/4-1/2 inch thickness, salt and pepper and dash of garlic powder to season.

Saute in evoo (or grill) pounded chicken breasts, seasoned with salt and pepper until done. I used a grill pan. When chicken is done, brush with a bit of the balsamic vinegar, just to marinate. I used about 1/2 a teaspoon.
Bring a pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes, depending on package directions until done, but still firm.
Drain ravioli onto a large serving platter.
Meanwhile, in a saucepan, cook the butter over medium heat, stirring occasionally. When foam subsides, and butter starts to get a golden brown (about 3 minutes) remove from heat and let cool for about 1 minute. Add balsamic vinegar, salt and pepper.
Transfer the ravioli to the saucepan with the vinegar sauce and sprinkle with walnuts and Parmesan cheese. Return to the platter, top with sliced chicken breast. Serve.
Serves 2-4

One of these days I will get a decent camera. Mine is used and abused by me, my husband and a 2 year old... these pics never come out as wonderful as the dish.. this one is awesome, don't let the photo scare you!!

recipe from Giada Di Laurentiis, Food Network, Everyday Italian

Chicken and Spinach Fettuccine

ok, so this one i just made up as i went along...
the other night i needed to think of something for dinner (cause i didn't make it to the grocery store so i could actually make what i planned in my menu!)

it has:
2 chicken breasts, evoo'ed, and S&P'd
-i browned it in a saute pan, then stuck them in some foil, sprinkled on some italian seasonings, folded the foil into a pouch, and baked for 10 min at 375 degrees
-when the chicken was done, i added the juices from the foil into the spinach
-slice chicken into bite-size pieces
some bacon i chopped and cooked in a small fry pan (i say 'some', because one of the kiddo's found the cooked bacon and ate most of it before i noticed!)
fettuccine, cooked (i had the DeCecco brand on hand, and i forgot how delicious it is!)
a bag of spinach
-i wilted the spinach in the same saute pan as i browned the chicken
1 fresh tomato, diced
some goat cheese to dress it up in the end

i combined the chicken, tomatoes, spinach and fettuccine together, then dished those ingredients onto plates. i put whatever bacon was left on top and then dolloped the goat cheese. if you like the goat cheese more melted down, try adding it to the chicken, tomato and spinach along with a ladelful of the water you cooked the fettuccine in - it makes the dish much creamier. i think i also sprinkled a bit of parmesan on top, but it was more for the kids, grace loves parmesan. :)
and as we were eating, my son asked me what the 'green stuff' was. i hesitated, but told him, spinach. he said, mmmm, it's really good! phew...
hope you like this as much as we did! let me know if you try it...

jamie