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Tag Archives: Pasta

Dinner and a Movie Night

Tonight after the girls came home from their first day of school and asked “Hey Mom, what’s for dinner?” I said, “It’s your favorite stuffed shells recipe. The girls responded, “Lets have a dinner and a movie night tonight.” SO.. we are!

We have not blogged an official dinner and a movie night in a long time. This will be an interesting one!

Enjoy!

August 29th, 2011 Dinner and a Movie Night

Movie:

Letters to Juliet  

Dinner:

Spinach Stuffed Jumbo Shells & Fruit Kabob Salad

*What Is Dinner and a Movie Night, you ask? Well, just like the old T.V. show with the same name (that TBS brought back after a long hiatus); we cook and eat a meal together while watching a movie that corresponds to the meal some how. Much bonding time and many laughs are had during this event! It is so fun that no one ever remembers to snap photographs!

Try this one night a month with your own family/friends! Feel free to post a link to any photo’s you take of your own event (If you remember to take pic’s)

 

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Fettuccine Alfredo

  • 1/2 cup real butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.

 
1 Comment

Posted by on May 7, 2011 in Brunch, Dinner, Organic, Pasta, Recipes

 

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Citrus Pork and Pasta

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound boneless pork loin, cut into 2×1/2-inch strips
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 2 Tbsp cider vinegar
  • 1/2 Tbsp brown sugar
  • 2 medium carrots, sliced
  • 1 Tbsp corn starch
  • 1/2 cup sliced green onions
  • 1/2 pound egg noodles, cooked, drained

Get the water salted and boiling for your noodles…

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.

Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4-5.

 
2 Comments

Posted by on May 7, 2011 in Dinner, Pasta, Pork, Recipes

 

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Chicken with Sesame Noodles

I have been able to cook dinner two days in a row now and they tasted good too… I’m beginning to be able to understand the pain more and can feel it coming. So I’m able to shorten the episodes by ignore it until I can rest. Still no pain meds and that’s fine by me, I need my mind clear to be myself. When I start asking for meds It’s just the delirium, don’t give them to me!

Enjoy the recipe I made tonight.

Sesame Noodles:

  • 1 lb wheat Chinese Noodles (thin and long)
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup sugar
  • 3 green onions, thinly sliced, (the whole thing)
  • 1/4 cup sesame seeds

Chicken:

  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1 tsp fresh ginger, chopped (or 1/4 teaspoon dried)
  • 3-4 boneless skinless chicken breasts
  • 2 TBS sesame oil, for sautéing

Chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. Make sure the sugar has pretty much dissolved. Add the chicken, making sure it’s all coated with the sauce. Cover and refrigerate for 2-3 hours. If your chicken is still a bit frozen, do not worry, it will continue to thaw out while marinading in the fridge.
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl. Slice chicken into bite-sized cubes
Heat the sesame oil in a large non-stick pan or wok. Add the chicken and sauté for about 10 minutes, or until done.

To make the sesame noodles: Cook the noodles according to package directions. Rinse in cold water (Don’t forget this step) and drain really well. Add noodles to the chicken in the wok, turn heat to medium. Mix the soy sauce, sesame oil and the sugar. Stir until well blended and the sugar has dissolved. Pour this over the noodles and chicken. Toss with scallions and stir with tongs to coat. Transfer all to a serving platter and sprinkle with the sesame seeds.

Serve with steamed broccoli placed around each dish.

 
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Posted by on February 22, 2011 in Chicken, Pasta, Recipes

 

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Pork and Snow Pea Stir-Fry

I really enjoy making stir-fry for dinner because I can change the protein, change the vegetables, and even choose rice or noodles to go with it. A stir-fry is a great way to use what you have on hand for a delicious and filling meal!

  • 2 TBS olive oil
  • 1 pound boneless pork, cut into ¼ inch strips
  • 2 TBS soy sauce
  • 2 tsp hoisin sauce
  • 1/8 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1 bunch fresh snow peas
  • one large onion, peeled quartered, then separated
  • 1 cup thinly sliced green onions
  • 2 TBS cornstarch
  • 1 cup beef broth
  • Hot cooked rice

Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon olive oil to pan. Stir in peas, onion, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions.

Serve pork mixture over the rice.

 
 

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Hungarian Beef and Noodles

 

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 Tablespoon paprika
  • 1 teaspoon dried thyme
  • 3½ cups beef broth
  • 1 can Cream of Mushroom Soup
  • 4 cups medium egg noodles
  • 1 (10 ounce) package frozen peas and carrots
  • ¼ cup sour cream

In a large nonstick skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.  Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.

Stir in the paprika and thyme.  Add the broth,soup, noodles, and peas. Bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.

Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.

 

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Bacon Cheeseburger Pasta

Another fast comfort food meal. It has been -22° here all last week and weekend;  this dish will help keep us warm inside!

  • 8 ounces uncooked penne pasta
  • 1 pound ground beef
  • 6 bacon strips, diced
  • 1 can (10 ounces) condensed tomato soup
  • 1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions.
While pasta is cooking; cook beef over medium heat in a large skillet until no longer pink. Drain and set aside.
In the same skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels.
Drain bacon drippings from skillet. Drain pasta, add to skillet.
Stir in the soup, beef and bacon; heat through.
Sprinkle with cheese, cover and cook until the cheese is melted.

Makes 4 servings

 
 

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