Skillet Cacio E Pepe Tortellini With Spinach

 This is by far the easiest and tastiest dinner I have ever made.  I will admit, at first I was skeptical, but was delighted by the first bite.   I also like this recipe because it is a one pan dish.  

You begin by browning the tortellini in some olive oil.  Once they are browned, you add water and spices.  Cover and cook for about 5 minutes.  Stir in the spinach, wilt and add the cheese.  Serve.  That is it.  Dinner awaits.  

Skillet Cacio E Pepe Tortellini With Spinach

From Simply Recipes Adapted by From My Southwest Kitchen

Ingredients:

5 tablespoons olive oil

16-20 ounces fresh cheese tortellini

1 1/2 cups water

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon Italian seasoning

3 ounces fresh spinach - 3 packed cups

1/3 - 1 cup finely grated Pecorino Romano cheese - adjust to taste. More for serving

Directions:

1.  Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet until shimmering.  Add tortellini and cook.  Toss until browned in spots.

2. Add the water, salt, pepper, and Italian seasoning to the tortellini.  Stir to combine and scrape up any browned bits on the bottom of the skillet. Cover and cook for about 5 minutes.  Be sure almost all of the water has evaporated.

3. Lower the heat and add the spinach a handful at a time.  Cook until the spinach is wilted.  Remove from heat and add the cheese and remaining 2 tablespoons of olive oil.  NOTE: Add a small amount of the cheese at a time and adjust for taste.    Serve with additional cheese and freshly ground pepper.

Makes 4 servings

Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

Baked Pasta with Chicken and Creamy Ranch Sauce

This is a perfect dish to make when you need something quick, easy, and delicious for dinner.  I have had a lot of pasta bakes, but this pasta bake has the flavor kicked up a notch.  Not only is it  rich and creamy; it has a wonderful ranch flavor to it that takes it to a whole new level.  The bacon also adds some delicious flavor.

Baked Pasta with Chicken and Creamy Ranch Sauce
From Southern Living

Ingredients:
8 ounces uncooked mini penne pasta
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

 Directions:
 Step 1
Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

 Step 2
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

 Step 3
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.

 Step 4
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

All-Purpose Seasoned Salt Blend

You can find seasoned salts at your local supermarket.  Did you know you can make your own at home for a lot less money.  Seasoned salts are also very easy to make.  This recipe is for an All-Purpose Seasoned Salt Blend.  The suggested use for this salt is a rub for raw chicken or pork.  Sprinkle it onto steamed vegetables or raw avocado, tomato, and cucumber.  Use it at the table  to season cooked meats, vegetables, eggs, rice, and pasta.

All-Purpose Seasoned Salt Blend
From Cook's Country Magazine

Ingredients:
1/4 cup kosher salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 teaspoon onion flakes
1/4 teaspoon red pepper flakes

Directions:
Combine all ingredients in a small bowl.

Makes about 1/4 cup

Store the salt blend for up to six weeks

Pasta Primavera

This is a new recipe I tried last night for Pasta Primavera.   The family loved it. The pasta and veggies are coated in a rich creamy Parmesan sauce accented with fresh basil.  It was delicious. The preparation time was a little long with the cutting and cooking of the veggies, but the dish was well worth the wait.

This dish makes 4 generous portions.



Pasta Primavera
The Pioneer Woman 

 Ingredients:
1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
1/2 whole Onion, Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (I Like Penne)
 FOR THE SAUCE:
1/4 cup Dry White Wine, Up To 1/2 Cup (optional, Replace With Additional Broth If Not Using)
1/2 cup Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
1/2 cup Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
1/2 cup Frozen Peas

INSTRUCTIONS
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE

To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.



Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.

Chicken and Stars Soup

When I was little, Chicken and Stars soup from Campbell's  was my favorite soup.  I loved the little star shaped pasta.   Fast forward a few decades, and I am making Chicken and Stars soup a la Saucier.

I start by removing the meat from a rotisserie chicken and shredding it.  In a large pot I add chicken broth, the shredded chicken, vegetables, seasoning and some herbs.   I let the soup simmer for about 30 minutes or until the carrots are tender.  I then add the stelllini (star shaped pasta) and cook until the pasta is done - about 3 minutes.  I then whisk in some butter, and lemon juice.  Lemon juice makes this soup pop.   I taste and add additional seasoning if necessary.

A hearty bowl of soup loaded with veggies, chicken, and pasta.  A delicious bite in every spoonful.  



Chicken and Stars Soup
Ingredients:
1 rotisserie chicken, meat removed from bones and shredded
8 cups chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 medium carrots thickly sliced
3 celery stalks thickly sliced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried tarragon
1 tablespoon dried parsley
3/4 cup stellini (tiny star pasta)
3 tablespoons butter
1 tablespoon lemon juice

Directions:

1. In a 6-quart pot, place the shredded chicken meat and the other ingredients up to the stellini (pasta).   Stir well and bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until the carrots are tender.
2. Add the pasta to the pot and cook for about 3 minutes or until the pasta is done.
3. Whisk in the butter and lemon juice.  Taste and add more salt and pepper, if needed.
4. Ladle soup into bowls and serve.

Serves 6

Turkey Farfalle Pasta Skillet

This is a great recipe for using leftover turkey or chicken you have on hand.  The turkey is cooked with carrots, celery, mushrooms in  some broth.  Farfalle pasta is then added to the mix and cooked until tender.  Stir in some sour cream, top with grated Parmesan cheese, let rest and serve.

A very easy dinner that is quick, delicious, and inexpensive.  Enjoy.


Turkey Farfalle Pasta Skillet

Ingredients:
1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3-1/2 cups chicken broth
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1-1/2 cups diced cooked turkey
4 cups dried Farfalle pasta
1/2 cup sour cream
Grated Parmesan Cheese

Directions:
1. In a large skillet melt the butter over medium-low heat.  Add the carrots celery and mushrooms.  Sauce in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Pour in the chicken broth and add the onion powder, dried parsley, salt, garlic powder, thyme, and black pepper.  Stir well.
3. Bring to a boil.  Stir in the turkey and pasta.  Cover and cook until pasta is tender about 11-15 minutes.
4. Stir in sour cream and top the dish with grated Parmesan Cheese.  Let rest for 5 minutes and serve.

Serves 6

Instant Pot Mac and Cheese

I love Mac and Cheese.   It is my go to comfort food.  This recipe is rich, creamy, cheesy and made in an Instant Pot.  The pasta is first cooked in some chicken broth.  Once it is done, add some cheese, sour cream, seasonings, stir and serve.

This could possible be the best Mac and Cheese ever.   Try it and see what you think.


Instant Pot Mac and Cheese

Ingredients:

1 pound elbow macaroni (about 4 cups)
4 cups chicken broth
3 tablespoons butter
1 teaspoon Hot Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
1-1/2 teaspoons prepared yellow mustard
3-1/2 cups shredded cheddar cheese

Directions:
1. Add the uncooked macaroni, chicken broth, butter, hot sauce, onion powder, garlic powder, pepper,  and salt to the Instant Pot.
2. Place the lid on the pot and set to sealing.  Select the Manual setting and set the cooking time for 6 minutes at high pressure.
3. Perform a quick release by moving the Pressure Release to Venting,  Open the pot and stir in the sour cream, mustard, and cheese.  Let the mac and cheese sit for 5 minutes to thicken, then stir again and serve.

Makes 8 servings

Skiillet Baked Ziti

Wondering what to make for dinner tonight.  Why not try Skillet Baked Ziti. This is a very tasty dish that is easy to prepare and maybe a future family favorite.  I like this dish because it is all cooked in one pan and it comes together nicely. It also tastes great the next day - if you have any leftovers.


Skillet Baked Ziti
From Our Best Bites Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
6 medium cloves of garlic minced
1/4 teaspoon red pepper flakes
Salt
3 cups water
12 Ounces (about 3 3/4 cups) ziti or penne pasta

1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup torn fresh bail leaves or 1 tablespoon dried basil added to the crushed tomatoes
Black pepper
1 cup shredded mozzarella cheese

Diretions:
1. Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.
2. Heat a 12-inch or larger oven-safe skillet on medium high heat and add the olive oil.  Brown the ground beef.   Drain the beef of excess fat.
3. Add the garlic and red pepper flakes to the ground beef.  Cook until fragrant.  Stir in the tomatoes and 1/2 teaspoon salt.
4. Reduce the heat to medium-low and simmer gently for about 10 minutes stirring occasionally.
5. Stir in the water and add the pasta.  Cover and increase the heat to medium-high.  Stir often and cook until the pasta is tender about 15-20 minutes.
6. Stir in the cream, Parmesan cheese, and the basil if using fresh. Season with salt and pepper to taste. Sprinkle the mozzarella cheese over the top.
7. Place the skillet in the oven and bake until the cheese has melted and is a nice golden brown about 10-15 minutes.
8. Remove from oven and serve.

Makes 4-6 servings

Penne with Pancetta and Asparagus

Whats for dinner?   How does  a creamy pasta dish with a nice savory flavor with some browned asparagus.  You couldn't find a tastier dish in your local restaurant.  And to think, you made it at home and saved a bundle.  Pasta is one of those dishes  restaurants make a killing on.

The creamy sauce in this recipe comes from macaroni cheese.  I admit, I was impressed by the delicious creamy texture of this cheese.  The savoriness comes from the pancetta and garlic.  Add some asparagus, grated Pecorino, lemon juice, and chopped basil to complete the dish.   Delicious.

I hope you enjoy this dish as much as the family did.

Penne  with Pancetta and Asparagus
From Cook's Country

Ingredients:
4 ounces pancetta, cut into 1/2-inch pieces
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1/8 teaspoon table salt, plus salt for cooking pasta
1 garlic clove, minced
1 pound penne
8 bounces (1 cup) mascarpone cheese
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
1 tablespoon lemon juice
1 teaspoon pepper
1/3 cup chopped fresh basil

Instructions:
1. Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes.  Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving fat in skillet.
2.  Heat fat over high heat until just smoking.  Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes.   Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer.  Off heat, stir in garlic.
3. Meanwhile, bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
4. Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus, and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute.  Let pasta rest off heat for 3 minutes.  Stir in basil.  Adjust consistency with remaining reserved cooking water as needed.  Season with salt and pepper to taste.  Serve, passing extra Pecorino separately.

Serves 4 to 6

Orecchiette With Shrimp, Pepperoncini, and Basil

If you need something quick and easy not to mention delicious for dinner, this recipe is for you.  The basil and pepperoncini add a wonderful flavor to this dish.  As I mentioned, it is very easy to prepare. You start by preparing the shrimp and then cook the pasta according to package directions.  Next you add some oil to a skillet and cook the garlic and the shrimp.  When the shrimp is cooked remove from heat and add the pasta, pepperoni, capers, cheese and basil.   Serve with lemon and more cheese.   That is it.  I told you it was easy.  Dinner is ready.   Enjoy.



Orecchiette With Shrimp, Pepperoncini, and Basil
From Cook's Country

Ingredients:

1 1/2 pounds extra-large shrimp (21 to 25 per pound),peeled, deveined, tails removed, and cut into 1/2-inch pieces
Salt and pepper
12 ounces (3 1/3 cups) orecchiette
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced thin
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
1/4 cup chopped pepperoncini, plus 1 tablespoon brine
1/4 cup capers, rinsed
1/4 cup chopped fresh basil
Lemon wedges

Directions:
1. Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper and refrigerate until ready to use.  Bring 4 quarts water to boil in large Dutch oven.  Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.   Reserve 1/2 cup cooking water, then drain pasta.
2. Heat oil in now-empty  pot over medium heat until shimmering.   Add garlic and cook until beginning to brown, about 1 minute.  Add shrimp and cook until just opaque, about 4 minutes.
3. Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil, and reserved cooking water and toss to combine.  Serve, passing lemon wedges and extra Parmesan separately.

Serves 4

Chicken Fettuccine Alfredo

Pasta.  One of my favorite dinners to make.   It is delicious, easy, budget friendly,  versatile, and can easily feed a crowd.  This recipe has pasta coated in a creamy cheese sauce with tender bites of chicken.  A meal your family is sure to enjoy.


Chicken Fettuccine Alfredo
From Food Network

Ingredients
Kosher salt
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
2. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
3.Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

4. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Serves 4

Pasta e Fagioli Soup

With the weather having a nip in the air it is soup time at my house.   I love the rich hearty flavor of soups.  Soups are versatile and are great for a starter or a main meal.  I just add some bread to get every last bite.

This recipe for Pasta e Fagioli soup I found in Cook's Country magazine.  It was easy to make and was delicious.  To get a nice rich texture for this soup, a can of cannelloni beans was pureed.  The grated Parmesan cheese which was added along with the fresh basil also kicked this recipe up a few notches.  This is by far my favorite Pasta e Fagioli Soup recipe.


Pasta e Fagioli Soup
From Cook's Country

Ingredients:

2 (15-ounce) cans cannelloni beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine

1 celery stalk, chopped
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil


Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds.  Set aside.
2. Heat oil in large saucepan over medium heat until shimmering.  Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes.   Stir in broth, remaining can of beans, and pureed bean mixture.  Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil.  Add pasta and cook, stirring occasionally, until pasta  is al dente, about 12 minutes.  Off heat, stir in Parmesan and basil.  Serve, drizzled with extra oil and passing extra Parmesan separately.

Serves 4 to 6

20 Minute One Pan Shrimp and Orzo Dinner

Need something quick and easy for dinner that tastes delicious?  Look no further than this post. This recipe I found on the  Laughing Spatula blog is perfect for those days when you do not want to to spend or have a lot of time to spend on dinner.  This dinner is ready in 20 minutes and the clean up is so easy.  One pan to clean up - a big plus in my mind.

As I mentioned earlier, everything is cooked in one pan.  You start by heating up some oil and butter and adding the onions, garlic and pasta.  Cook until the onions are tender and the pasta is slightly golden.  Next stir in the chicken broth, cover and cook for about 10 minutes.  Next you add the shrimp and some lemon juice, cover and cook until the shrimp are cooked.  Remove the lid, sprinkle with  some Parmesan cheese and serve. 

The pasta had a wonderful flavor and the shrimp were tender and flavorful.  The dish had a nice refreshing flavor from the lemon juice.  This meal was a family favorite. It is  in my file of recipes to make again and again and again.



20 Minute One Pan Shrimp and Orzo Dinner
From Laughing Spatula Modified Slightly by From My Southwest Kitchen

Ingredients:
1 pound medium shrimp - thawed if frozen
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic - minced
1 cup uncooked Orzo pasta
2 cups chicken broth
1 teaspoon dried parsley flakes
1 fresh lemon cut in half - divided
Parmesan cheese

Directions:
1. Heat large skillet on medium high heat.
2. Add butter and olive oil.  Heat until butter is melted.
3. Add onion, garlic and orzo to the skillet.
4. Cook for 3-4 minutes until onion is translucent and orzo is slightly toasted.
5. Add chicken broth and parsley flakes.  Stir.
6. Reduce heat to medium.   Cover and cook for about 10 minutes, stirring occasionally, until orzo is soft and just a small amount of liquid remains in the pan.
7. Toss in the shrimp and the juice from one of the lemon halves.  Stir.
8.  Cover and cook for an additional  5-6 minutes or until shrimp is cooked through.
9. Cut the remaining lemon half into slices.  Garnish the Shrimp and Pasta with the lemon slices and grated Parmesan cheese.

Serves 6

Green Chile Mac and Cheese

 I love Mac and Cheese.  A creamy cheesy dish that is very comforting and satisfying.  What could make it better?  Adding some green chile to it.   It gives this traditional dish a nice spiciness but not a hot spiciness. Coming from New Mexico we like green chile in just about everything.

In this recipe a creamy sharp cheddar cheese sauce is spiced up a notch with some hot sauce - my favorite is Cholula.  Add some Worcestershire sauce and you have a very flavorful sauce that will coat your macaroni and green chile.  All ingredients are then mixed together and poured into a 13x9-inch baking dish.  Bake for about 20 minutes.  Let the mac and cheese cool about 20 minutes before serving.   A traditional comfort food dish with some added zing.  A very tasty and satisfying meal.

Green Chile Mac and Cheese

Ingredients:

1 pound elbow macaroni
3 tablespoon butter
1 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dry mustard
2 cups milk
2 cups heavy cream
4 cups shredded extra sharp cheddar cheese, divided
2 ounces cream cheese, cubed
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 (4-ounce) cans green chile, diced

Directions:

1. Preheat oven to 350F degrees. Cook macaroni according to package directions.  Once cooked, drain and set aside.
2. In a large saucepan, melt the butter.  Stir in the  dry mustard, salt, and pepper.   Cook until mixture bubbles.
3. Slowly add the milk and heavy cream to the mixture. Stir well and bring mixture to a boil stirring frequently.  Once the mixture has come to a boil, reduce heat and cook for 5 minutes.
4. Remove saucepan from heat and slowly add in 3 cups of the cheddar cheese. Whisk until  the cheese has melted then add some more cheese.  Next whisk in the cream cheese until melted.
5. Stir  in the hot sauce and the Worcestershire sauce.
6. In a large mixing bowl, add the cooked macaroni, cheese sauce, and green chile.   Stir until the macaroni  and green chile are  well coated.
7. Lightly spray a 13x9-inch baking dish with cooking spray.  Pour in the mac and cheese into the baking dish.  Sprinkle the remaining 1 cup of cheddar cheese over the macaroni.
8. Place the mac and cheese in the oven and bake for 20 minutes or until bubbling.  Remove from the oven and let rest 20 minutes before serving.   Serve


Makes 8 servings

Skillet Chili Mac

I love Chili Mac.  Macaroni cooked in a nice semi spicy sauce with ground beef and beans.  A great meal for the family or for a pot luck.  It is one of my favorite quick meals to prepare.

Start by browning your ground beef in a large skillet.  Stir in the green chile and spices.  Be sure the meat is covered with the spices.  Add the liquids and bring to a boil.  Then add the pasta and cover.  Cook until the pasta is tender.  Add the beans and cook until heated through.  Top the chile mixture with cheese and cover skillet for a couple of minutes or until the cheese has melted.  Remove from the stove and serve.

Your family is in for a delicious and hearty meal that they will enjoy.


Skillet Chili Mac
From Our Best Bites adapted by From My Southwest Kitchen

Ingredients
1 lb. extra-lean (93%) ground beef
1 (4-ounce) can diced green chile
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups V8 juice
1 8-ounce can tomato sauce
1 cup water
8 ounces  dry  elbow macaroni
1 can pinto beans, drained
4 ounces shredded Mexican Cheese

Instructions
1. Heat a 12" skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently. Stir in  the green chile and cook for about 30 seconds. Add in the chili powder, onion powder,  cumin, coriander, salt and pepper.  Mix well until the meat is throughly coated.

2. Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted.  Serve.

Makes 6 servings

Pasta e Fagioli Soup

I love a nice bowl of hot soup on chilly days.  Not only does soup warm you up but it is a nice hearty meal for a light dinner or to go with your favorite sandwich at lunch.  This soup has a wonderful flavored broth loaded with beans,veggies and pasta.  Top it off with some grated Parmesan cheese and you have a great tasting bowl of soup.    This is a very easy  soup to make.  Start by browning the pancetta in some olive oil.  Next add the onion, salt, carrots, and celery.  Cook for about 10 minutes and then add the garlic and cook until fragrant.  Add the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning, bay leaf, Parmesan cheese rind, (if using), and crushed red pepper flakes.  Bring to a boil and cook for about 30 minutes. Add pasta and cook.  Ladle the soup into some bowls, top with grated Parmesan cheese and serve.

              
Pasta e Fagioli Soup
Ingredients:
2 tablespoons olive oil
4 ounces pancetta, chopped
1 cup finely chopped onion
1/2 cup finely chopped carrots
1 rib of celery, chopped
1 teaspoon salt
2 large cloves of garlic minced
1 1/2 quarts chicken broth 
1 (15- ounce) can tomato sauce
1 (15-ounce) can white kidney beans, rinsed and drained
1(15-ounce) can red kidney beans, rinsed and drained
1/2 teaspoon pepper
1 1/2 teaspoon Italian seasoning
1 bay leaf
Rind of Parmesan cheese - optional
Pinch of crushed red pepper flakes
1 cup dry  Ditalini pasta
Salt and pepper
Grated Parmesan cheese

Directions:
1. In a Dutch oven heat the oil and add the pancetta.
2. Brown the pancetta and then add the onion, carrots, celery, and salt.  Cook for 10 minutes.
3.  Add the celery and cook until fragrant.  Next place the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning bay leaf and rind of Parmesan cheese if using. Stir well, cover and bring to a boil.
4. Reduce heat and simmer for 30 minutes. Add the pasta and cook until pasta is cooked.
5. Remove the Parmesan cheese rind. Taste and season if  necessary and ladle soup into the bowls.  Top with grated Parmesan cheese.

Serves 8

Crock Pot Hearty Beef and Pasta Soup

I love this soup recipe.  Why you ask - because it is that perfect meal to prepare when you have a busy day ahead of you or you would just like a day to relax a bit.  Most of the ingredients are placed in a slow cooker except for a can of beans, pasta and cheese.  You add those ingredients about 30 minutes before you are going to serve the soup. 

Another reason to love this soup is the taste.  It is a very satisfying soup that is truly delicious.  All of the ingredients work well together with not having one overpower the other.  For example, having too many beans in soup.  With this soup - that is not the case. 

So on your next busy day or when you just want to have a day for yourself bring out the crock pot and enjoy a bowl of this soup.



Crock Pot Hearty Beef And Pasta Soup
From Slow Cooker Kitchen Adapted Slightly From My Southwest Kitchen

Special Equipment: Crock pot 6-quart

Ingredients:
1 pound lean ground beef
2 whole carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves of garlic, minced
1 (28-ounce) can crushed tomatoes
2 (14.5 - ounce ) cans beef broth
1 teaspoon oregano
1 teaspoon dried basil
Salt and pepper
1 (15-ounce) can red kidney bean, drained and rinsed
1 cup  dry ditalini pasta  
Fresh Parmesan cheese

Directions:
1. In a skillet brown ground beef and drain fat.  Add the ground beef to the crock pot.  Stir well.
2. Add the carrots, celery, onion, garlic, tomatoes, beef broth, oregano,  and basil to the crock pot. 
3. Cover the crock pot and cook soup on low for 7-8 hours or on high 3-4 hours. 
4. About 30 minutes before serving time taste and season the soup with salt and pepper.  Add the beans and pasta.  Stir well and cover the crock pot.  Cook  for 30 minutes.
5.  Check pasta for doneness after 30 minutes.  If needed, cook a few minutes more.  
6. Ladle the soup into bowls and serve with grated Parmesan cheese on top.

Serves 6-8

Farfalle With Crispy Prosciutto And Peas

Pasta is one of my favorites to make.  It is easy, tasty, and quick.  Today's recipe is no exception.  Farfalle pasta is served in an easy tomato sauce season with onions, garlic, red pepper flakes, salt and pepper.  Add some crispy prosciutto, Parmesan cheese,  and peas and you have a delicious and satisfying meal for your family.

Faralle With Crispy Prosciutto And Peas
From Cook's Country Magazine December/January 2017

Ingredients:
12 ounces farfalle pasta
Salt and pepper
2 tablespoons extra-virgin oil, plus extra for drizzling
6 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1 1/2 cups frozen peas
2 ounces Parmesan cheese, grated (1 cup)

Directions:
1. Bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
2. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering.  Add prosciutto and cook until crispy, about 10 minutes.  Using slotted spoon, transfer prosciutto to paper towel-lined plate.  Return skillet to medium heat; to fat left in skillet, addition, pepper flakes, 1/8 teaspoon salt, and 1/2 teaspoon pepper.  Cook until onion is softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add tomatoes and cook, stirring occasionally, until sauce is thickened, about 10 minutes.
3. Add peas, 3/4 cup Parmesan, sauce, and 1/4 cup reserved cooking water to pasta and toss to combine.  Adjust consistency with remains reserved cooking water as needed.  Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.

Serves 4

Pasta e Ceci

I found this marvelous soup recipe in the recent t issue of Cook's Illustrated magazine.  Pasta with beans, veggies, and some herbs and spices.  Sprinkle the soup with some grated Parmesan cheese and drizzle with some olive oil and you have one hearty and delicious meal or a nice starter for your dinner.


This soup is very easy to make and very versatile according to the recipe.  With this in mind, I used the beans I had in my pantry - one can of garbanzo and one can of red kidney beans.  I also substituted a can of diced tomatoes with green chilies for the whole tomatoes.  Everything else was kept the same.

The result was a very tasty and satisfying bowl of rich and hearty soup that tastes great with every bite.



Pasta e Ceci
From Cook's Illustrated Magazine

Ingredients:
2 ounces pancetta, cut into 1/2-inch pieces
1 small carrot, peeled and cut into 1/2-inch pieces
1 small celery rib, cut into 1/2-inch pieces
4 garlic cloves, peeled
1 onion, halved and cut into 1-inch pieces
1 (14-ounce) can whole peeled tomatoes, drained
1/4 cup extra-virgin olive oil, plus extra for serving
1 anchovy fillet, rinsed, patted dry, and minced
1/4 teaspoon red pepper flakes
2 teaspoons minced fresh rosemary
2 (15-ounce) can chickpeas (do not drain)
2 cups water
Salt and pepper
8 ounces (1 1/2 cups) ditalini
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 ounce Parmesan cheese, grated (1/2 cup)

Directions:
1. Process pancetta in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed.  Add carrot, celery, and garlic and pulse until finely chopped, 8 to 10 pulses.  Add onion and pulse until onion is cut into 1/8 - to - 1/4-inch pieces, 8 to 10 pulses.

Pulsing pancetta and veggies

Transfer pancetta mixture to large Dutch oven.  Pulse tomatoes in now-empty food processor until coarsely chopped, 8 to 10 pulses.  Set aside.
2. Add oil to pancetta mixture in Dutch oven and cook over medium heat, stirring frequently, until fond begins to form on bottom of pot, about 5 minutes.  Add anchovy, pepper flakes, and rosemary and cook until fragrant, about 1 minute.  Stir in tomatoes, chickpeas and their liquid, water, and 1 teaspoon salt and bring to boil, scraping up any browned bits.  Reduce heat to medium-low and simmer for 10 minutes.

Add caption

 Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes.  Stir in lemon juice and parsley and season with salt and pepper to taste.  Serve, passing Parmesan and oil separately.

Serves 4 to 6