Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts

Pin It

It is just about time for picnics and summer potlucks.  And when you have a picnic or summer potluck, there is a calling for a pasta salad of some sort. They are quick, relatively easy to prepare, and they feed a crowd.  But the one thing I do not care for is a pasta salad that has been set up to the point where the pasta has absorbed all of the dressing.  So I like to prepare/pack the pasta and the dressing separately, then toss it all together just before serving.  This makes for a balanced pasta salad in taste and texture.

Shrimp, pasta (a fun shape is always a good thing for the kiddos), a few veggies, and a light ginger-soy dressing come together in this delicious Asian inspired pasta salad.  But what really makes this dish is the addition of the honey roasted peanuts.  They add a wonderful sweet and savory crunch that we love.  If you have allergy concerns about the peanuts, chow mien noodles or fried won-ton strips would be a good substitute, but don't add them until the very end.

Sunday Dinner

Pin It

Calamari Fritti with Pepperoncini Aioli

Spaghetti and Meatballs

Country Bread

Roasted Garlic and Parmesan

Simple Salad with a Caesar Vinaigrette

Ricotta Cake with Chocolate Caramel Sauce

These meatballs are the meal component that you can enjoy multiple times.  How is that?  Well, the best way to make a flavorful red sauce is to commit to getting it done at least one day before eating it for dinner.  I like to take it a step further and make the sauce on Friday and then commence with making, shaping and cooking of the meatballs (don't forget to let the kids in on the fun) on Saturday before we enjoy it for a Sunday dinner. Making ahead and in stages may seem like a lot of work, but it gives the whole pot  that "next day better" goodness.  Having the dish made beforehand also frees up some of my time on Sundays, allowing me make a cake and a fresh loaf of bread and cheer on my daughter's basketball team.

I like to keep my sauce simple with good San Marzano tomatoes and the culinary holy trinity of onions, carrots and celery.  Garlic and bay leaves help balance the acid and sweetness. For the meatballs, I boost the flavor of a rather plain ground beef recipe by adding Italian sausage, Parmesan cheese, fresh parsley and a bit more garlic.  A little red wine and tomato paste help to deepen the meaty flavor. The smell of them frying in olive oil (and the taste testing) are phase one of the enjoyment process.  Place them in the red sauce where they will get to know the other flavors overnight.  A dinner of spaghetti and meatballs with some bread and red wine is the central phase of enjoyment.  When dinner is over, fish around in the remaining sauce for the remaining meatballs and put away for further use.  Meatball sandwiches make for great lunches or even another dinner later in the week.

Sunday Dinner one year ago

Tomato Gorgonzola Pasta

Pin It

It has been quite some time since I have posted a pasta recipe.  It's odd because we usually have some sort of pasta dish about once a week. I like pasta dishes because they are quick and easy to get on the table during the busy week when the evenings are filled with taxiing the kids to and from practices and after school activities. This recipe is a good example of a quick and easy pasta dish. There are a few more ingredients than most simple pasta recipes, but it still comes together quickly and it certainly delivers the flavor.

Speaking of flavor-- one of the key flavor ingredients in this pasta is the creamy Gorgonzola. So please buy a quality brand and stay away from the pre-crumbled container. You can use any pasta shape to your liking, but I choose to stick with a medium size shell. I like the way the sauce and the tomatoes get stuck inside the shells and my kids love the shape:)

Roasted Red Pepper Ranch Pasta Salad

Pin It

A while back, I shared with you my recipe for Ranch Dressing.  By adding a few more ingredients, the dressing takes on a whole new look and taste.  Along with the dressing, I purée some roasted red bell pepper, which lends a sweet and smoky flavor.  I stir in some poppy seeds for a nutty crunch, then toss it with pasta that has been drained, rinsed, and cooled.  It is a tasty bowl indeed.

It is important that the pasta is cooled completely.  Adding the dressing to hot pasta will cause the pasta to soak up the dressing, leaving you with a dry salad.  It is delicious as a side to grilled meats or with a lunch time sandwich.  You can add diced chicken or turkey and chopped fresh vegetables, like tomatoes and red onion for a heartier main course meal.  

Twisted Tuna Pasta Salad

Pin It

Can one have too many summer pasta salad recipes?  They are perfect for my household because I can make a large batch for dinner, have leftovers for work, and some more to pack for picnics at the park or beach.   Good, portable food in my house is a plus!

This is a classic deli pasta salad that feeds a crowd.  The first time I made this, the five of us had a portion, some went back for another bite, and there still was over half left.  I serve pasta salads with veggies and fresh fruit on the side so we don't mound our plates with just the pasta, therefore I increased the serving size to 8 adult servings.  I made quite a few changes to the original, reducing the tuna and a few veggies, but adding chopped hard-boiled eggs (I love eggs) and fresh flavors like parsley and lemon.  I also reduced the amount of sugar, but added a bit more mayonnaise to make for a tasty dressing.  It is a delicious pasta salad that we all enjoy.

Sunday Dinner

Pin It

Stuffed Italian Mushrooms

Sunday Sugo
Rigatoni

Braised Broccolini

Country Bread 
with Roasted Garlic and Parmigiano Reggiano Cheese

Affogato and Amaretti Cookies

Sometimes the anticipation of an experience can overshadow or even diminish its actual occurrence.  The lead up to eating this Sunday Sugo puts the experience of eating it in this form of peril.  The smell of this sauce on the stove all day reaches every corner of the house, causing many a premature stomach grumble.  After eating this sauce plenty of Sundays past, I can assure you that the taste delivers on all of that anticipation.  The pork and sausage bathe all day in the red sauce, each lending the whole pot the full depth of their flavors.  The sauce clings nicely to the rigatoni,  a bite of which can offer a delicious pause while you ponder the "pork or sausage bite conundrum".  Shake on some crushed red pepper flakes, grab a piece of warm, crusty bread and have at it.   

This is the perfect meal to serve to a large gathering of family and friends with bottles of  red wine flowing, though it is equally enjoyed by a small group with leftovers to be had for another weeknight meal.

Baked Macaroni and Cheese

Pin It

Can one have too many recipes for macaroni and cheese?  I think not.  I have several.  Months ago, I posted my stove-top version.  It is quick, easy, creamy, and really delicious.  This recipe is a baked version.  There is a bit more labor, but loads more flavor. The extra time involved is completely worth it.  This time of year, I like to serve it as a main dish with slow roasted Roma tomatoes and a green salad.   Sometimes I add diced ham or chicken and veggies, like sautéed mushrooms and onions.  It is also a great side dish to a baked ham or a roasted rack of pork.  I must warn you though, this recipe feeds a crowd.   Therefore, it is great for holiday entertaining, but it can easily be halved to enjoy on weeknights.

Even with all of the flavor here, the thing that might really get you pushing the "have another bite" button with this mac and cheese is the play on texture.  Cheesy, soft noodles topped with buttered, crisp bread cubes--creamy and crunchy all in one bite--yes, please!  It is some serious comfort food.  Since I recently shared with you my White Bread recipe, you can now make this dish.  O.K., of course you can still make this if you don't make your own bread, but I must say the buttery flavor of homemade bread cubes--yum-yum!

Spaghetti Carbonara

Pin It

There is really not much to say here other than this is simple, quick, and absolutely delicious.  Perfect for a quick weeknight meal, yet classic and decadent enough for weekend entertaining.  Serve it with a small salad and some crusty bread and you have yourself a wonderful meal.

Three-Cheese Mini Macs

Pin It

The New Year is upon us and many of us will be hosting parties and get togethers with family and friends to celebrate.  So I thought I would share and document for my master list a favorite little hors d'oeuvres in our house.  

I think it is safe to say that almost everyone likes mac-n-cheese.  It is just good comfort food.  But why not enjoy that comfort food in one irresistible bite?  Pass them with cocktails or place them on the buffet table and let your guests serve themselves.   These will disappear before your eyes.  Not only are they delicious, they are easy to make and they can even be made the day before.  Just remove the unbaked mini macs from the refrigerator and bake them just before party time.

My inspiration for these came from an old Food & Wine article.  The original called for cheddar and American cheese, but I opted for a cheddar and Gruyère combination.  Those two cheeses pair perfectly with the parmesan.  I also added a bit more milk and an extra egg yolk.  A pinch of salt and some Panko crumbs for a little crunch and mmm--these are fantastic.  Who wouldn't want to eat mac-n-cheese with their fingers?

Feel free to change up the cheeses to what you like.  Jazz them up and add bits of ham or veggies.  Maybe give them a kick with some chiles and spices.  As I have said before-- make them for you , make them your own.  But for today's purposes, I am keeping them plain and simple in their pure comfort food form.

So whether you are ringing in the New Year with a cocktail party with friends or having a simple gathering with your family, make a batch of the Three-Cheese Mini Macs.  They will surely be a hit.

Wait--I almost forgot.  If you are in charge of packing those school lunches, then make a half a batch of these.  Kids, mac-n-cheese, bite sized portions--smiles all around!

Sweet Potato Ravioli in Cheese Broth

Pin It

What do you do when you receive a copy of this book

from the lovely Sarah over at Tastespotting?  Jump up and down and scream because you have never won anything before.  Then immediately open the book to page 110 and make that recipe first.

As soon as I saw this recipe I was intrigued by 2 things--the cheese broth and the five spice.  Two things I have never made or used.  I have made all types of my own stock and broth.  I have even infused soups with rinds of cheese, but cheese broth?!  That was a must try.  As far as the Chinese five-spice, it is a spice I have always wanted to use.  So, this is the part of my blog where I get to try new recipes.  Fun!

When I first read the recipe and saw that there was Chinese five-spice, wonton skins, and scallions, I couldn't help but think that it might have an Asian flair to it. Boy, was I wrong.  The wontons are for ease of preparation; no making your own pasta dough and on a weeknight, that is a bonus for me.  Chinese five-spice is a mixture of cinnamon, anise seed, clove, ginger, and fennel seed, so you can imagine how wonderful that would compliment the roasted sweet potatoes.  It tastes like Fall.  And the scallions, they just make the dish.  They help balance the sweetness, an absolute must.

My children are good eaters, but I was slightly hesitant to serve this to them.  I don't like turned up noses at the table.  But one bite and they totally understood this dish.  They even went back for more--enough said.

I made a few minor adjustments to the original recipe.  Just a bit more of this and a bit more of that.  The original recipe called for round wonton wrappers, but I couldn't find them, so I just bought some egg roll wrappers and cut 4-2 3/4-inch cirlces out of each sheet.  I also sandwich the filling between 2 circles instead of folding one in half.  I just liked the presentation better.  My recipe made quite a bit more than the original 48, but you can freeze them in a freezer bag for up to a month.  Perfect for those unexpected dinner dates or a simple solution for a busy weeknight.  But the one change I made that really made this dish pop was to brown the butter first before adding the cheese broth. That added a wonderful nutty aroma and taste that just went perfectly with the ravioli.  I thickened it slightly with a little cornstarch so it was more of a glaze than a broth.  It coated the ravioli perfectly.

Serve a few ravioli as a first course or a couple more for an entrée.  Just please serve them.  They are delish!  Thanks again to Sarah for the book and to The Frankies.  You have helped me add another recipe to my master list.

Butternut Squash and Pancetta Pasta

Pin It

Boy, oh boy, I am loving blogging.  It is really helping me keep track of my recipes. This one being the perfect example. 

 The evolution of this recipe began when my mother dropped of a butternut squash that she wasn't going to use.  Thanks, Mom!  Immediately, I thought of a soup, but I was in the mood for pasta.  I have seen squash and pasta recipes before and many have had bacon in them.  Great, I had some leftover pancetta in the frig.  Now, how about some onion to go with that pancetta?  Let's go with a red to add some sweetness.  And what goes well with pancetta and onions? Cheese-- Parmesan check!  Still missing something...a herb... thyme... no... sage... maybe... rosemary... bingo!  Lastly, a bit of texture and something to really give it that Fall pasta dish... a garnish of roasted walnuts.  And there you have it.  A simply delicous pasta to add to your seasonal repertoire.  Oh, and just so you know, when my daughter took her first bite she said, "Yum, you should blog this!"  Consider it done.

Stove-Top Macaroni and Cheese

Pin It

Macaroni and Cheese-- that universal comfort food for kids and adults alike.  The problem is I think too many people are easily tempted to buy the stuff in the blue box for obvious convenience reasons.  Take a few extra simple steps and create a meal that you can really call comfort food.  


This is my quick version of macaroni and cheese that is easily done on the stove top.  It is so creamy and so cheesy that you won't want to buy the box stuff again.  Make sure you buy a good quality cheese (I like Cabot Vermont Extra Sharp White Cheddar) and grate it yourself.  It really does make all the difference.  The pre-grated cheese has stabilizers in it and it just doesn't melt as nicely.  


Enjoy it as a side to your dinner, as a meal buy itself with a simple salad (we enjoy our mac-n-cheese with buttered bread crumbs and slow cooked tomatoes), or pack it in a thermos for those school lunches.  It is a real crowd pleaser!  So, give it try.

Pasta alla Checca

Pin It

This is another quick and easy to put together weeknight meal.  It is a fresh, uncooked tomato sauce.  I normally wouldn't think of buying a tomato out of season, but this is a recipe where I make an exception.  Those little Nature Sweet Cherub tomatoes you find in the grocery store have a delightful sweetness to them even in the dead of winter.  


The original recipe calls for coarsely chopping the tomatoes in the food processor, but I have children.   As good of eaters as they are, they are not too fond of chunky tomatoes.  So, I puree the mixture until it resembles a creamy Italian salsa.  No chunks = happy kids!  The original recipe also serves it with thin strand spaghettini or angel hair, but since I puree my sauce I like using the twisted pasta called Gemelli.  The finer sauce clings nicely into the spriral shape.   Feel free to use whatever pasta your family fancies.  


For dinner we eat it warm with the mozzarella cheese all gooey and stringy, but my kids enjoy it so much that they ask for it in their lunch box as a cold pasta salad.  Healthy lunch = happy Mom! 

Broccoli Pesto

Pin It

As much as I love spending the entire day in the kitchen on Sunday preparing our Sunday dinner, I just don't have the time during the week.  Most weeknights are spent driving to and from practices, lessons and playdates for my three children.  So, I need a dinner that can come together quickly.  


It is easy to pick up the phone and order pizza delivery, but when you can put together a meal that is healthy and satisfying with just a few ingredients-- that's the way I want to go.   This pesto is the answer.   It is great on pasta, but it is also delicious with fish and chicken.  I have even made it in the summertime with cold pasta and poached shrimp  to take on picnics.  The extra credit-- it is a great way for your kids to eat their veggies!