Sweet Italian Chicken Sausage and Tortellini Soup

This is the recipe that got my mom into liking chicken sausage.  I had tried it once at Trader Joes and loved it, but my mom said she only like sausage with pork or turkey.  "Chicken is definitely not sausage," she would say.  However, she caved and said yes when I asked if I could make this recipe, and she definitely did not regret it once she tasted this wonderful soup.  It's very hearty, filled with lots of veggies, cheesy tortellini, and flavorful chicken sausage (which is also healthier than pork).  The broth is very flavorful as well, with tomato juice, white wine, and chicken broth.  I recommend (just like any other one of my soup recipes, really) enjoying this soup with some [garlic bread] on the side for dipping. Yum(: If you like spicy things, feel free to add as much red pepper flakes as you want.  This is is such a great recipe for a chilly night, not to mention its easy and economical.

Ingredients:

1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)

2 tablespoons olive oil

1 cup sliced carrots 

1 cup chopped onion

3/4 cup sliced mushrooms

3 garlic cloves, finely chopped

1/4 cup white wine

4 ounces canned, petite diced tomatoes (with juice)

2 14-oz cans low sodium chicken broth

9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)

3/4 cup fresh, chopped red tomatoes

8 ounces spinach leaves

1 tablespoon unsalted butter

Freshly ground black pepper and red pepper flakes to taste

Garnish: Parmesan cheese

Instructions:

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.
2. Heat remaining oil in pan, add carrots and saute for about 4 minutes.  Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender.  Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.

Pasta with Shrimp and Creamy Roasted Tomatoes

I'm on a roll with the shrimp recipes lately. My Garlicy Shrimp Scampi , New Orleans Barbecue Shrimp, Sweet and Spicy Honey Grilled Shrimp Skewers, and (my personal favorite) Lemony Asparagus Pasta with Shrimp are all incredible.  I'm a sucker for creamy pastas and juicy shrimp, so this recipe had my name all over it when I first saw it on Recipe.com.  I love the idea of roasting the tomatoes and adding them to a creamy sauce...this makes such a wonderful, roasted-tomato flavor.  Heavy cream also makes everything better, causing this sauce to be super creamy and comforting.  This has big, flavorful shrimp swimming in a roasted tomato-creamy sauce.  The sauce isn't too tomato-y, which I really liked, and has a touch of lemon flavor...very refreshing.  It was rich and filling (from the heavy cream), yet light and summery (from the lemon flavor and shrimp) at the same time. There is also a perfect amount of sauce in proportion with the pasta and shrimp.  If you like lots of shrimp, use two pounds.  If you prefer less shrimp, then use one pound.  I used two pounds and there was lots of flavorful, big, juicy shrimp with every bite.  My parents said this was "restaurant quality"...I totally agree.

Yield: about 4 servings

Ingredients:

1 1/2 cups grape tomatoes
1 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground pepper
3/4 pounds pasta (of your choice) 
1 cup heavy cream
1 to 2 pounds large shrimp, shelled and deveined
2 teaspoons fresh lemon juice
1 teaspoons finely grated lemon zest
2 tablespoons coarsely chopped fresh flat-leaf parsley 

Directions:

1.

Preheat the oven to 375 degrees. In a large ovenproof skillet, toss the tomatoes with the olive oil and and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

2.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.

3.

Add the cream and a generous amount of salt and desired amount of pepper to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp*** and simmer over moderate heat until cooked through, about 2-4 minutes.  Season with more salt and pepper. Add the pasta to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Add more salt and pepper to taste.  Transfer the pasta to warm bowls and serve at once.

***If using 2 pounds of shrimp, cook the shrimp in 2 batches, transferring the first batch to a plate with a slotted spoon and keeping warm with foil.  Add first batch of shrimp to pasta in the end.

***adapted from Recipes.com

Garlicky Shrimp Scampi

 

Mmmm...buttery, garlicy shrimp...who doesn't love that? This quick, simple meal is so savory and flavorful.  If you're a garlic lover, like my family, then you're sure to love this recipe.  I guarantee it will be a staple in your home once you try it...it certainly is in mine.   I decided that I will now never order shrimp scampi in a restaurant - this recipe is sure to top it! It can be served as it is (without pasta) as an appetizer, but I served this over pasta with a side salad and garlic bread for dinner.  Yum yum yum!  Such a perfect meal.

Yield: about 4 servings

Ingredients:

• 6 tablespoons unsalted butter, softened
• 1/4 cup olive oil
• 6 medium-large garlic cloves, minced 
• 1 tablespoon minced shallots
• 2 tablespoons minced fresh chives
• salt and freshly ground black pepper to taste  (I recommend adding lots of each, mainly salt)
• 1/2 teaspoon paprika
• 2 pounds large shrimp - peeled and deveined

Directions:

1. Preheat oven burner for medium high heat.
2. Place 2 tablespoons of the butter and 1 tablespoon of the olive oil in the preheated skillet.  Cook until shrimp are pink and fully cooked through, about 6-7 minutes.  
3. Once cooked, set skillet aside and add the remaining 4 tablespoons butter, 3 tablespoons olive oil, garlic, shallots, chives, salt, pepper, and paprika. 
4. Set the burner for low heat, wait a minute or two for the burner to reach the low setting, and return skillet to burner.  Stir mixture until everything is well combined and butter is completely melted.
5. Let sit with the lid covered for at least 15 minutes before serving.  Serve over pasta if desired.

Steak Stroganoff

This was my very first time ever eating Stroganoff.  It was also my dad's first time, and he is seriously raving about it as I type this right now.  My mom had Beef Stroganoff a few times growing up, but she said it was disgusting compared to this delicious recipe I cooked.  Some people would call this "Beef" Stroganoff, but that seems to me more of a Hamburger Helper type dish with ground beef and ketchup (kind of like a Sloppy Joe taste). This dish uses sirloin steak, so I'm calling it Steak Stroganoff.  The thing that makes this more unique than other Stroganoff recipes is the fact that this slow cooks for an hour, so the simmering blends all the flavors together and the meat gets super tender.  The tender meat is then mixed with a mushroom cream sauce.  I love the cream sauce because it's unlike any cream sauce I've ever had.  It's not like a rich, Alfredo sauce with heavy cream.  It's lighter, but still creamy and comforting, and uses sour cream and cream cheese.  The tartness of the sour cream balances with the sweet, red wine, and the mustard and Worcestershire sauce adds even more depth to the dish.  I served this with a side of steamed broccoli, but I recommend serving it with some french bread or garlic bread as well to soak up all the creamy sauce.  The result is a comforting, yet hearty meal that everyone will love.

Ingredients:

• 2 pounds beef tenderloin or top sirloin, cut into 1/4 inch thick by 2 inches long strips 
• 1/2 cup red wine, preferably Burgundy or Pinot Noir
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter
• 1 medium white onion, chopped
• 4 tablespoons corn starch
• 1 1/4 cup beef stock
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire Sauce
• 8 ounces sliced mushrooms, separated into 2 4-ounce piles
• 1/3 cup sour cream
• 1/3 cup cream cheese, softened
• salt to taste
• ground black pepper to taste

For the noodles:

1 lb egg noodles

1 tablespoon butter

Garnish:

Sliced scallions and freshly grated Parmesan cheese

Directions:

1. Season steak with 1/2 teaspoon of both salt and pepper, place in a large sealable bag and pour 1/2 cup red wine over the meat.  Shake to fully coat, and marinate in the refrigerator for 1 to 2 hours.
2. In a large skillet over medium heat, melt the butter and pour in the beef strips along with the wine juices in the bag. Brown the beef strips, then push the beef strips off to one side. Add the onions and half of the sliced mushrooms (4-oz) into the wine/butter mixture and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the cornstarch into the juices on the empty side of the pan (onions, mushrooms, and steak pieces will probably get into this puddle of juices, which is fine, it's just to give you more room to work with without a bunch of food getting in the way). Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the other 4 ounces of mushrooms, sour cream, and cream cheese. Heat briefly and then salt and pepper to taste.
5. Serve with buttered egg noodles (below) and serve (also below).

For Noodles:

Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.

To serve:

Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with desired amount of sliced scallions and freshly grated Parmesan cheese, and serve immediately.

Lemony Asparagus Pasta with Shrimp

This is my new favorite pasta recipe ever.  Like...of all time. I am so NOT exaggerating. I really need to enter this in a contest or something, because it would win first prize for sure. The pictures don't look as nice because I totally forgot about them since I ate my bowl so fast, so I had to take them at the very last minute.  Spaghetti, asparagus, and shrimp are bathed in a rich sauce with a slight bite of mustard, garlic, lemon, and Parmesan.  The shrimp is super flavorful as well, and very juicy.  My parents and I both agree the shrimp itself is the best we've ever had.  Cooking the large amount of garlic in the oil left over from the shrimp, salt, and pepper gives the sauce an amazingly flavorful base.   I'm still in shock of how perfectly this turned out....I honestly threw it together myself expecting an average pasta dish.  The result is summery and refreshingly light, but rich and comforting at the same time.  I've never had anything like it before, and  -> I wouldn't change a thing about it.<-   My parents are still raving about it as we speak....they're saying I need to give it to Carrabba's to put on their menu.  And my mom is making me make it for her every night before a race for her pasta meal (carb loading). My family and I will definitely be looking forward to those nights!

Yield: about 4 servings

Ingredients:
1 tablespoon olive oil

1 pound extra large, raw shrimp

salt and pepper

8 ounces whole-wheat spaghetti pasta

1 bunch asparagus, trimmed and cut into 3/4-inch pieces

1/2 cup heavy cream 1 cup low fat milk (I used 2%)

4 teaspoons Dijon mustard

4 teaspoons all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon  extra-virgin olive oil

3.5 tablespoons minced fresh garlic

1/2 teaspoon dried tarragon

1/2 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1 cup freshly grated Parmesan cheese, divided

Instructions:
In a large skillet over medium-high heat, heat the tablespoon olive oil.  Add the shrimp and cook until pink and just cooked through, about 4 to 5 minutes (I recommend cutting the biggest one in half to make sure it's done).  While shrimp is cooking, add a very generous amount of salt and pepper.  When shrimp is fully cooked, transfer to a bowl and cover with aluminum foil to keep warm.  Do not clean off the skillet you cooked the shrimp in; set it aside for later use with the sauce.

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Add the one teaspoon olive oil to the skillet you cooked the shrimp in over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 3 to 5 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta, about one to two minutes. Reduce heat to low and stir in the cooked shrimp.  Stir 1/2 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/2 cup Parmesan.

King Ranch Mac and Cheese

I first spotted this recipe on the cover of a Southern Living Magazine, and I knew I had to make it.  This takes comfort food to a whole new level.  It's cheesy, creamy, slightly sticky, and filled with different flavors that make this way more unique than the classic macaroni and cheese.  There are peppers, chicken, and lots of tex-mex spices that give this so much wonderful flavor.  It tastes just like cheesy chicken enchiladas!  I absolutely LOVE the crispy, cheesy crust that forms on top of this dish too.  My family and I ate so much of it in one sitting, and my friend and I gobbled the rest of it up a few days later as leftovers.  My friend said it was one of the best macaroni and cheeses she'd ever had and loved how there was chicken in it.  The next time I make this, I think I'm gonna try substituting other things for the chicken, like crab or - omg! ----> lobster!!!  Mmmm.  I'll let you know how it tastes!  This also makes amazing left overs...it tastes just as delicious a few days later.  This is such an easy, quick, super yummy dish that will definitely be a regular on your weekly dinner menu.

You can find this recipe here.

Quickest and Tastiest Chicken Alfredo

I can't believe how easy this was!!  Wanna know the secret ingredient? Cream cheese.  Whoever first thought of using this magnificent ingredient in Alfredo Sauce was pure genius. You can't tell it's in there at all!  The result is cheesy...rich....smooth...and just perfect.  Not to mention it's super creamy and comforting.  It's everything you love about the perfect Alfredo dish.  I don't usually like the Alfredo Sauce you buy in the jar, but I like what most restaurants have and I absolutely LOVE this!! The next time I make this, I'm adding chopped asparagus, sun dried tomatoes, and mushrooms.  If you'd like to make this even richer (you totally don't need to, but some people think the richer the better), you can substitute cream in place of the milk.  


Yield: about 6 servings

Ingredients:
1/2 cup butter
1 teaspoon minced garlic
1 (8 ounce package cream cheese
1/2 teaspoon garlic powder
1 1/3 cups milk
6 ounces grated Parmesan cheese
1/4 teaspoon ground black pepper
1 pinch of nutmeg
salt to taste



1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, cut into bite sized pieces
salt and pepper to taste

Directions:

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese, garlic, and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, pepper, and nutmeg. Add salt to taste. Remove from heat when sauce reaches desired consistency. Set heat to the lowest setting, and place sauce over that when it reaches the low temperature to stay warm while you make the chicken.  Sauce will thicken rapidly, thin with milk if cooked too long.  
2. Meanwhile, heat oil in a medium skillet over medium heat.  Cook chicken until it's no longer pink in the center and juices run clear.  Drain excess fat.  
3. Stir chicken into prepared sauce.  Toss with hot pasta to serve.

Mussels Marinara with Spaghetti

I got a cookbook for Christmas called The Best of America's Test Kitchen (here) and it's absolutely incredible.  Each recipe was tested hundreds - yes, I did just say HUNDREDS - of times, so [every single one] will turn out perfectly.  I highly recommend this cookbook.  It's seriously is the best cookbook I have ever seen.  The chefs give a step-by-step story of how they developed the recipe, and they explain the type of food and all the flavors and textures it should have and everything!  I learned more about cooking in one page than I have ever known in my entire life.  This was my first recipe out of this book, and - like expected - it turned out perfect.  The only thing I did differently was add some grated Parmesan on top for garnishing. I also got a pasta maker for Christmas, so I decided to make home made pasta for the recipe (it was my first time ever making homemade pasta, which is why the noodles in the pictures are different sizes), and altered the pasta boiling time in the cook book to suit my homemade one (fresh pasta takes about 4-5 minutes, while store bought takes about double that).  The result? Well...this is the best pasta I have ever had.  I ordered mussels marinara at a local Italian restaurant a few months ago, and it wasn't very good at all...my mom even complained after she tasted it because it tasted like it came from a can. But this was a billion times better!!  If you've never made fresh pasta, you have got to try it.  It just tastes so...fresh.  And flavorful; you can just tell that it's real, good-for-you food.  This dish actually tastes better after a few days because the homemade pasta absorbs the sauce.  But it's incredible any time you serve it.

Yield: About 6 servings


Ingredients:
2 (28-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 anchovy fillet, rinsed and minced
1/2 teaspoon red pepper flakes
2 cups water
1 (8-ounce) bottle clam juice
1 pound spaghetti (see recipe below)
2 pounds mussels, scrubbed and debearded
1/4 cup minced fresh parsley
Salt and pepper
Garnish: Grated parmesan cheese (optional)


Directions:
1.  Pulse tomatoes, 1 can at a time, in food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to bowl.
2.  Heat 2 tablespoons oil in Dutch oven (or a large pot) over medium heat until shimmering.  Stir in onion and cook until softened, 5 to 7 minutes.  Stir in garlic, anchovy, and pepper flakes and cook until fragrant, about 30 seconds.  Stir in processed tomatoes and simmer gently until tomatoes no longer taste raw, about 10 minutes. 
3.  Stir in water and clam juice and bring to a rapid simmer.  Cover and simmer vigorously, stirring often, for 8 minutes.  Add the homemade pasta.  Continue cooking for another three minutes. Stir in mussels and continue to simmer vigorously, covered, until pasta is tender and mussels have opened, about 2 minutes longer.
4.  Uncover, reduce heat to low, and stir in remaining 1 tablespoon oil and parsley.  Cook, tossing pasta gently, until it is well coated with sauce, 1 to 2 minutes.  Season with salt and pepper to taste, sprinkle some parmesan cheese on top, and serve with Garlic Toasts (here).
***if using store bought pasta, add the pasta with the water and clam juice.


For the Homemade Pasta:

Ingredients:

• 3 eggs, beaten
• 1.5 teaspoons salt
• 3 cup all-purpose flour
• 6 tablespoons water
• 1 tablespoon olive oil

Directions:

1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, water, and olive oil, and mix. Mixture should form a stiff dough. If needed, stir in 1 or 2 tablespoons more water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand, roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Let dry at least 2 hours before using.

Chicken Parmesan

This is the best chicken Parmesan ever.  I won't order it in restaurants because I never like any other nearly as much as this one.  My mom makes this every week, and it's always perfect.  I think the secret is that the chicken breasts are thick and juicy, instead of pounding them thin.  I hate when chicken Parmesan has breasts that are really breaded...and then the chicken is really thin.  It makes the breaded part way too overpowering and you can't taste the chicken as much.  In this recipe, every bite is a thick, juicy, full of flavor, cheesy chicken chunk slathered in tomato sauce. Mmm-Mmm!


Ingredients:
6 skinless chicken breasts - about 1 inch thick
Tomato (Spaghetti) Sauce
Shredded Mozzerella cheese
Italian seasoning 
3 cloves of crushed garlic
3 tablespoons olive oil
Italian bread crumbs
Grated Parmesan Cheese
Your choice of pasta (I usually use penne, angel hair, spaghetti, or bow tie)


Instructions:
1. Cover chicken breasts with bread crumbs in a thin coat until evenly coated.
2. Heat 3 tablespoons olive oil and 3 cloves garlic in a large skillet.  Fry chicken breasts 2 minutes on each side.  Place on paper towels to remove excess liquid.
3.  Preheat oven to 350 degrees F.
4.  Place chicken breasts in a greased baking dish.  Pour spaghetti sauce on top of breasts, and coat evenly.  Sprinkle a generous amount of mozzarella cheese on top so it covers nearly all of breasts.  
5.  Bake for 20 minutes.  Remove from oven and add a generous amount of Parmesan cheese.  Cook for 5 more minutes (until cheese is completely melted).
6.  Remove from oven and let sit 5 minutes.
7. Cook pasta according to manufacture's instructions and serve chicken breasts over pasta.