While I love spending time in the kitchen carefully cooking up homemade meals, most weeknights give me about 15 minutes to whip up a dinner all with a toddler clinging to my leg. This pasta dish with sun dried tomatoes and goat cheese has become a weeknight staple for my family. It is simple and easy to make but is far from boring.
Pasta with Sun Dried Tomatoes and Goat Cheese
Pasta, any kind will do
Peas
Sun Dried Tomatos, packed in oil
Olive Oil
Goat Cheese
Boil your pasta in salted water. While it is cooking, chop up your sun dried tomatoes, heat your peas and crumble the goat cheese.
Drain the pasta, drizzle with olive oil and add the prepared ingredients. If you add the goat cheese while the pasta is still hot, it will kind of melt into the pasta…mmmmm.
I left off the exact amounts for this recipe because it really should be made according to your tastes. If your family loves peas, then add a lot. If not, just add a little or try a different vegetable like some fresh chopped spinach. This is one of those meals that is hard to mess up. I love making a huge quantity of this pasta and then will use it throughout the week for lunches.
Have any weeknight meals that you love? We would love to hear about them!
Our friends at the Wisconsin Milk Marketing Board have invited us to come back for a second year of their Mac ‘n Cheese extravaganza, 30 Days 30 Ways with Macaroni and Cheese. Last year, we went savory with our Wintervera Mac but this year we’re spicing things up.
This Southwestern Pepper Jack Mac brings the heat whether you’re battling the cold winter weather or sitting on your patio with a cold beer. Spicy chorizo and zippy Wisconsin pepper jack cheese are layered with fresh, pungent greens to make a mac that’s packed with Tex-Mex flavors.
So pick up a fork and get ready for a little fiesta!
Southwestern Pepper Jack Mac
1 box cavatappi noodles
6 Tbsp butter
1/2 C flour
1 red bell pepper, diced
6 green onions, chopped
1 lb ground chorizo
3 C whole milk
3 C pepper jack, shredded
2 C shredded Mexican cheese blend
1 handful cilantro, chopped
Preheat oven to 375. Bring a large pot of water to a rolling boil and add cavatappi noodles. Cook noodles for 8-10 minutes until al dente. Drain and transfer to a 13×9 baking dish.
In a large saucepot, melt butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in milk, working in small amounts and incorporating into the roux until smooth. Gradually repeat process, adding shredded cheese in small amounts and whisking until each amount is melted and well incorporated. Keep warm over low heat for 5-7 minutes or until the rest of your dish is assembled.
Meanwhile, remove seeds from pepper and dice. Chop green onions and cilantro, setting aside half of the cilantro. At the same time, cook chorizo in a medium skillet until cooked through, about 8-10 minutes.
Drain excess fat and juices from chorizo and add to the baking dish with the noodles. Add in pepper, onions and half of the cilantro and mix well to evenly distribute ingredients. Pour cheese mixture over the noodles. Bake for 25-30 minutes or until cheese begins to slightly crust and bubble.
Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.
While I like to try to make homemade sauces for all of my dishes, let’s get real, sometimes I just don’t have the time or energy. I was delighted for the opportunity to recently try Philadelphia Cooking Creme as an alternative to a jarred sauce off the shelves. This recipe for Shrimp and Broccoli Fettuccine is very easy and very quick, all you need is a few minutes of prep time while you wait for your water to boil and then another 10 minutes from stove to table!
As I’ve grown as a home chef, I’ve begun to steer away from pre-mixed and made products. I do this partially because I am stubborn, partially for the taste. I find that some store bought sauces can either lack in flavor or feel a bit off balance. The Philadelphia Savory Lemon and Herb Cooking Creme brought a large amount of flavor to the dish without being too sharp. It created a nice creamy texture with the fettuccine and paired well the the fresh, cooked broccoli. I added some chopped roasted red peppers for a little extra flavor punch. I could also see adding some sun-dried tomatoes, along with the fresh ones for a good balance of flavor. If you are not a shrimp fan, this dish would also be great with some shredded rotisserie chicken, or go vegetarian and add some zucchini.
This recipe makes a good healthy-sized bowl of pasta. I added a little more fettuccine and a few extra shrimp and felt the sauce still spread evenly amongst the dish. My family enjoyed the meal, my little guy especially loved the broccoli, which brings warmth to every mommy’s heart.
I’ll be interested to try a few of the other flavors. But if you are looking to make an easy, delicious dinner in a pinch, Philadelphia Cooking Creme is a great option!
Also, I had the opportunity to do our very first HAP video! Check out the Philadelphia Cooking Creme experience from my kitchen:
Shrimp and Broccoli Fettuccine
Prep Time: 20 min. | Makes: 4 servings, 1 cup each
What You Need
¼ lb. fettuccine, uncooked
1 cup broccoli florets
¾ lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
¼ cup milk
¼ cup chopped tomatoes
2 TBSP chopped roasted red peppers (optional)
Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.
Cook and stir shrimp and garlic in the best nonstick cookware you have, preferably a large skillet, on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.
Add pasta to shrimp mixture; mix lightly. Top with tomatoes.
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Variation
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.
Nutrition Information Per Serving 340 calories, 11g total fat, 6g saturated fat, 1350mg sodium, 31g carbohydrate, 28g protein
Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.
While visiting friends and family in the Twin Cities over Christmas, we stumbled into St. Paul’s Brasa one day for lunch. I say stumbled because we actually tried to go to the restaurant next door but it was too full so we cruised over to Brasa. A lucky twist of fate since this little gem is home to a James Beard award winning chef and boasts being featured on Man vs. Food and the Today show.
I’ve been dreaming about their Slow Roasted Pork Sandwich ever since so I took a crack at replicating it at home. I was super pleased with the results! Not only was it easy (thanks, slow cooker) but it was a good way to switch up our standard BBQ pulled pork.
Pulled Pork Sandwich with Ginger Cilantro Mayo and Pickled Vegetables serves 4
1 lb pork shoulder
1 Tbsp kosher salt
1/2 Tbsp ground black pepper
1/2 Tbsp ginger powder
1/2 Tbsp garlic powder
1 1/2 C orange juice
2-3 C water
4 pretzel buns or foccacia buns
Place pork shoulder in slow cooker. Season well with spices, working spices into all sides of the meat. Add liquids to slow cooker until they cover about half of the meat and roast on low for 8 hours. Remove meat from slow cooker and use two forks to shred apart. Place meat on a sliced bun and top with pickled vegetables. Spread a generous amount of mayo on the bun and serve!
Ginger Cilantro Mayo
1/2 C mayonnaise (I like the olive oil kind)
1 inch piece of ginger, peeled, grated
1 Tbsp cilantro, finely chopped
Scoop mayo into a small bowl. Chop cilantro and stir into mayo, mixing well. Grate ginger using a microplane grater into mayo and mix well.
Quick Pickled Vegetables *adapted from Whole Foods
1 cucumber, very thinly sliced
2 carrots, very thinly sliced
1/2 small red onion, very thinly sliced
1 inch piece of ginger, peeled, grated
1/4 C white vinegar
1/8 C sugar
1/2 tsp salt
Using a knife or a mandoline, slice vegetables very thinly. Place in a medium bowl and toss to combine. In a small bowl, whisk together vinegar, sugar and salt. Drizzle over vegetables and toss well. Refrigerate vegetables for at least one hour prior to serving.
Tired of the same old dishes for your Superbowl party? Make this play off the ever so popular chicken wing and wow your guests with something familiar in flavor but new in style!
This Buffalo Mac ‘n Cheese blends all the flavors you love from your favorite Super Bowl treat into the perfect comfort food. With its spicy touch of hot sauce and pepper jack and its crunchy cracker crust, this mac ‘n cheese is the right blend of creamy texture and sharp taste. The addition of cheese cracker crust, paired with the spicy sauce and cheese mocks the taste of a crispy chicken wing. This Wisconsin-style meal tastes great with a cold glass of ale, or two!
Buffalo Mac ‘n Cheese Servings: 2 cups, Yield: 6-8 servings
Ingredients
1 lb cellentani or cavatappi noodles
2 TBSP Extra Virgin Olive Oil
2 C rotisserie chicken, shredded
2 stalks celery, diced
1 small yellow onion, diced
½ tsp garlic salt
¼ tsp ground black pepper
1/3 C Buffalo-style Hot Sauce (I use Franks)
2 C 2% milk
1 ½ C half and half
6 TBSP butter
½ C flour
2 C Mexican blend shredded cheese
3 C pepper jack cheese, shredded
2 C store-bought baked cheese crackers (like Cheez-Its)
¼ C blue cheese
Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil. Add pasta and boil for 12 minutes.
In a skillet, heat olive oil. Add celery, onion, garlic salt and pepper and cook until softened. About 5 minutes. Add chicken, mix thoroughly. Add hot sauce and simmer on low heat until heated through.
In a small saucepan, heat milk and half and half on medium heat. Stir occasionally, do not burn. In a large saucepan, melt butter. Slowly add flour and whisk to form thick roux. Slowly add warm milk mixture, whisking continuously. Continue to whisk mixture and slowly add cheese until cheese is melted and sauce is thick.
In 9×13 casserole dish, layer noodles, chicken mixture and cheese sauce. Mix thoroughly.
Add cheese crackers to food processor and pulse until small crumbs are formed. Sprinkle blue cheese and cracker mixture on top of noodles. Bake at 375 for 30-35 minutes, until bubbly crust forms around the outside. Allow to sit for 5 minutes before serving.
One of my favorite ways to eat the bounty of panfish that the hubs brings home from his ice fishing escapades is in these SoCal style fish tacos. Because panfish are bite-sized to begin with, they’re perfect for this dish but you could easily use a similar white fish that’s local to your area. Add in a little spicy mayo and some tangy slaw for crunch and you’ve got one tasty little taco!
Panfish Tacos serves 2-3
2 C panko bread crumbs
1/2 tsp kosher salt
1/2 tsp ground black pepper
3 eggs, beaten
3/4 C flour
1 C vegetable oil
16 panfish fillets (8 panfish) or 2 lg tilapia fillets, sliced into small chunks
4-6 small flour tortillas Chipotle Mayo
hot sauce (I like Crystal brand)
Set up two shallow bowls, one with flour, one with eggs. Pour panko into a large Ziploc bag or bowl (I like a bag because it makes it easy to toss). Add salt and pepper and mix well. Meanwhile, add vegetable oil to a cast iron skillet on medium-high heat and begin to heat oil. Oil should be about 1/4-1/2 inch deep in pan. Use a kitchen tongs to dip each piece of fish first into the flour, coating lightly on all sides, then into the egg wash and finally into the panko. Place several pieces into the panko bag and pat the bag to toss the fish within so that the breadcrumbs coat each piece fully. Remove each piece and place on a separate clean plate.
Test temperature of oil by carefully flicking a tiny bit of water or 1-2 panko crumbs into the pan. Oil should pop if it is hot enough. If oil is not hot enough, your fish will soak up oil and be greasy instead of crispy and flaky. Carefully add fish pieces to the hot oil, frying for 2-3 minutes per side and turning with a tongs part way through the process. While fish are frying, set up a plate with 1-2 paper towels. Extract one fish and double check that it is done. Fish should be golden brown and flaky in the center. Transfer fish to the towels to absorb any excess oil. Assemble tacos immediately.
Cilantro Apple Slaw
1/2 granny smith apple, julienned
2 C broccoli slaw mix
2 Tbsp cilantro, chopped
3 Tbsp olive oil
1 Tbsp lime juice
1/4 tsp cumin
dash cayenne
dash salt
In a medium bowl, combine apple, slaw mix and cilantro. In a small bowl, whisk together olive oil, lime juice, cumin, cayenne and salt. Drizzle over slaw and toss well to coat.
Spread a thin layer of mayo on each tortilla. Top with several pieces of fish and slaw. Sprinkle with hot sauce.
Since going back to work I’ve relied heavily on make ahead meals that allow me to put homemade dishes on the table while spending my post-work time with the fam instead of prepping food. About once a month I’ve spent a full weekend afternoon making 4-5 freezer friendly meals that will get us 8-10 dinners. I’ll be sharing lots of make ahead meals this year but lasagna is a hearty go-to.
The Butternut Squash Pasta Sauce recipe I shared last week does double duty for me in this veggie-focused lasagna. I add Italian sausage at the request of my husband but you could easily skip it or substitute with portabellas for a completely vegetarian meal.
Butternut Squash Lasagna
1 pkg lasagna noodles
1 1/2 lb ground italian sausage
15 oz low-fat ricotta cheese
1 C parmesan cheese, shredded
1 egg, beaten
1 pkg frozen spinach, thawed & drained
2 C mozzarella, shredded
salt, pepper Butternut Squash Pasta Sauce
2 9×9 aluminum foil roasting pans
heavy duty aluminum foil
parchment paper
In a large stockpot, boil enough water to cover the lasagna noodles. Once water comes to a boil, heavily salt water and add noodles, cooking according to package directions until al dente. Rinse with cold water to prevent sticking and set aside. Meanwhile, in a saute pan, cook italian sausage completely, about 8-10 minutes. In a medium bowl, combine egg, ricotta, 1/2 C parmesan and spinach. Season with salt and pepper.
Trim a noodle to fit your pan using a kitchen shears. Use that noodle as a template to trim the rest of your noodles. You’ll have some small loose end pieces, which can be used for your middle layer of noodles without sacrificing the structure of the lasagna. Begin by layering three full, trimmed noodles in the bottom of each foil pan. Visually divide cheese and sausage into 4 portions in your head. Spread 1/4 of the cheese mixture on top of the noodles in both pans. Top with 1/4 of the sausage. Top with a layer of squash sauce. Next, sprinkle each pan with 1/3 C mozzarella cheese.
Add another layer of noodles, using end pieces as needed. Repeat layers. Finally, top each pan with another layer of complete noodles, a thin layer of squash sauce and the remaining 1/3 C mozzarella. If freezing, trim a piece of parchment paper to fit the top of each pan and cover lasagna. Use two layers of heavy duty foil to wrap tightly around pan.
If serving, bake at 400 for 50-60 minutes or until center is fully cooked and cheese topping is golden.
If freezing and serving, remove from freezer about 24 hrs before serving to partially thaw. Bake at 400 for 60-75 minutes. NOTE: I recommend setting your timer for 60 minutes and checking the temperature from there. Depending on how thawed your lasagna is your baking time will vary.
Winter storms are brewing, so pull out that crock pot and some nice winter produce and whip yourself up a body warming stew. This is perfect after a shoveling session or snow angels with the babes.
Beef, Barley & Sweet Potato Stew
1-2 lbs. beef stew meat
2 sweet potatoes, peeled and cubed
1 can diced tomatoes
1 medium sized yellow onion, diced
2 whole carrots, peeled and diced
2 TBSP diced sun dried tomatoes
1 TBSP minced garlic
2 C beef broth
1/2 cup marsala wine
1 tsp pepper
1/2 TBSP oregano
1 C barley
2 TBSP flour
Layer vegetables on bottom of slow cooker. Pour broth and wine over vegetables. Add barley, mix until all barley is covered in liquid. Lay beef over top and add spices. Cook on low for 6-8 hours. In last 30 minutes of cooking, add 2 TBSP flour and mix thoroughly.
Happy 2012! I got a little obsessed with squash last fall, as some of you may remember, and became especially addicted to this butternut squash pasta sauce I created. It’s a nice way to mix things up from the standard red sauce and a healthier, lower fat creamy option than an alfredo.
You’ll need some time to make the sauce since roasting the squash takes a little while but once made, you can easily refrigerate it for about a week or freeze it for later meals. I’ve been using it in two great recipes, one I’m sharing today and the second I’ll share next week!
The first dish I put together was this Butternut Squash Gnocchi, which sounds fancy but by making the sauce ahead of time and using store-bought gnocchi, it takes no time at all to put together. You get a really great balance of flavors – sweetness from the squash, earthiness from the mushrooms and sage, creamy tang from the goat cheese and of course the smoky-saltiness of the bacon. Butternut Squash Pasta Sauce
2 butternut squash, peeled and cubed
1/2 onion, chopped
3 cloves garlic
1/2-1 C chicken broth
2 Tbsp sherry
1/2 Tbsp balsamic vinegar
1 tsp sage
2 Tbsp olive oil
kosher salt
cracked black pepper
Preheat oven to 400. Remove skin and seeds from squash. Chop into small square chunks and place on a cookie sheet. Add chopped onion and whole garlic cloves to cookie sheet, mixing among the squash. Drizzle lightly with olive oil and season well with salt and pepper, using a spatula to turn and coat the squash evenly with the oil and spices. Bake for 35-40 minutes or until squash is soft and has a roasted golden brown coating.
Transfer vegetable to a large food processor. Add 1/2 C chicken broth and blend to puree. Drizzle in sherry and vinegar and continue pureeing. Taste and season with sage, along with additional salt and pepper as needed until flavors pop and continue pureeing until very smooth. Puree in additional chicken broth as needed to reach desired consistency. Sauce should be semi-thick and creamy but still sauce-like. NOTE: The amount of chicken broth required may vary depending on the size of the squash you used – larger squash may need more broth to reach the right consistency.
Butternut Squash Gnocchi with Mushrooms, Goat Cheese & Bacon
2 pkgs prepared soft gnocchi
1 pkg baby bella mushrooms, sliced
1 Tbsp butter or olive oil
3-4 oz goat cheese
6 slices bacon
handful fresh or dried minced sage
In a small saute pan, heat butter or olive oil and add mushrooms. Saute over medium heat until mushrooms are cooked, about 4-6 minutes. Once mushrooms are mostly cooked, add half of squash sauce to the saute pan and stir to incorporate mushrooms. Warm sauce over medium-low heat for about 10 minutes. Meanwhile, cook bacon in a separate pan or in the microwave, about 5-7 minutes. Let bacon cool for 1 minute and chop into small chunks or crumbles. Boil water and cook gnocchi according to package instructions.
Plate gnocchi. Top with squash sauce, crumbled goat cheese, bacon bits and a dusting of sage.
Stay tuned next week for part two of my butternut squash sauce: Make Ahead Butternut Squash Lasagna!
As I mentioned last week, my family and I decided to celebrate in a different way this year, Mexican-style! We celebrated this past weekend with festive drinks, food and desserts. It was a Feliz Navidad indeed.
To start the party out, I served Cranberry Pomegranate Margaritas using a recipe I found on the blog, My Life as a Mrs. Potent, but festive!
After making a special trip to my new favorite grocery store, El Rey, I put together a spicy Mexican meal that got us all in the Christmas mood. The shining star of the meal was the Chipotle Pulled Brisket Taco. Cooked in a slow-cooker, the beef was juicy and tender with a little kick.
Chipotle Pulled Brisket Tacos
Serves 6-8 people
3 lbs brisket
1/4 C apple cider vinegar
1 can diced tomatoes
1 TBSP chili powder
1/2 TBSP minced garlic
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1-2 chipotle peppers in adobo sauce, finely diced
1 TBSP adobo sauce
guacamole
Queso Fresco
flour tortillas, warmed
In a slow cooker, place brisket. Pour in apple cider vinegar and diced tomatoes, including the juices. Add minced garlic. In a small bowl, mix together chili powder, cumin, coriander and sea salt. Shake evenly over beef. Add chipotle peppers and adobo sauce. Make sure tomatoes and peppers are evenly spread across the brisket. Cover and cook on low for 7-9 hours. 30 minutes before serve time, take two large forks and shred beef. The beef should easily tear apart. Mix throughly, reduce to warm and cover until serve time.
Place guacamole in bottom of warmed tortillas. Layer beef into taco. Sprinkle Queso Fresco over the top and serve with Spanish rice.
We rounded the meal out with an easy and beautiful Dulce de Leche dessert I found over on Oh My Sugar High. This dessert took less than 10 minutes to whip up and wasn’t too heavy after a big meal. I plan on making different variations in the future!
Wishing all of you love and joy this holiday season.
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