Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps

Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps 

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

8 servings

INGREDIENTS

Cavatappi:

• 1 pound dry cavatappi
• 1 bag frozen broccoli
• 2 tablespoons olive oil
• 3 boneless skinless chicken breasts, sliced in half horizontally and then in half or thirds
• 1/2 cup all purpose flour
• fresh ground salt and pepper
• 1 1/2 cups white wine or chicken broth
• 1 lemon, zested and juiced
• 4 tablespoons garlic, minced
• 1/2 cup half and half
• 1/2 stick of unsalted butter
• 1 cup shredded parmesan cheese

• Parmesan Crisps:

  • 1 cup shredded parmesan cheese

DIRECTIONS

Preheat oven to 250 degrees.

In a silicone baking pan sprinkle parmesan cheese to cover bottom.  Place in oven and bake till melted and browned.  Let cool in baking pan.

Cook pasta per directions on box.  When there are 2 minutes remaining add broccoli to pasta water.

Meanwhile, In a cast iron skillet add olive oil heat over medium high heat.  Place flour and chicken in ziplock bag.  Shake until chicken is well coated.  Place in skillet until cooked through and browned.  Remove chicken from heat and deglaze skillet with white wine or chicken broth.  Reduce heat to medium.  Scrap the bottom of the skillet with a wooden spoon getting up all of the bits on the bottom of the skillet.  Add butter, lemon, salt and pepper, garlic, & 1 cup pasta water.  Add chicken back into skillet.  Cook until sauce is bubbly.  

Place cooked pasta, broccoli, sauce and chicken in a large serving bowl.  Sprinkle on cheese and add half and half.  Stir to combine.  Season with additional salt and pepper.  Garnish with parmesan crisps.

Tomato Basil Tortellini

Tomato Basil Tortellini

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

10 hr 

Level:

Intermediate

Serves:

3 servings

INGREDIENTS

For the Tortellini:

• 1 bag of frozen cheese tortellini

For the Salad:

• 1/4 cup FRESH basil
• 2 large plum tomatoes
• 12 mozzarella balls, halved
• 2 tablespoons garlic, minced
• 4 tablespoons olive oil
• sea salt and black pepper, freshly ground to taste

DIRECTIONS

1.  Prepare tortellini per package directions.  Rinse with cold water once cooked.

2.  While tortellini is cooking, cut basil using kitchen shears into ribbons.  Cut plum tomatoes in half length-wise, then each half in to quarters, and then into bite size pieces.  Place basil, tomatoes, mozzarella, garlic, olive oil, salt and pepper into large serving bowl.  Once tortellini is cooled add to salad and combine.  Serve cold.

Chili-Lime BBQ Chicken, Herbed Orzo, & Corn on the Cob

Chili-Lime BBQ Chicken
Herbed Orzo
Corn on the Cob

Herbed Orzo

This side goes well with seared or baked fish and roasted vegetables.

Everyday Food, January 2010http://www.marthastewart.com/337634/herbed-orzo

• YieldServes 4

Ingredients

• • 1 cup orzo
  • 3 tablespoons chopped fresh herbs, such as dill, chives, & parsley
  • 2 teaspoons fresh lime juice
  • Coarse salt and ground pepper

Directions

1. In a large pot of boiling salted water, cook orzo until al dente. Drain orzo and transfer to a medium bowl. Add herbs and lemon juice. Toss to combine. Season with salt and pepper.

Lemony Tortellini with Peas and Prosciutto

Ingredients

• Coarse salt and ground pepper
• 1 1/2 pounds frozen cheese tortellini
• 1 package (10 ounces) frozen peas
• 2 tablespoons olive oil
• 4 ounces thinly sliced prosciutto, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice

Directions

1. In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Add peas to pot; drain pasta mixture, and set aside.
2. In the same pot, heat 1 tablespoon oil over medium-high heat; add prosciutto and garlic. Cook, stirring frequently, until browned, 2 to 4 minutes.
3. Add pasta mixture, pasta water, 1 tablespoon oil, and lemon zest and juice; toss to combine. Season with salt and pepper.

From Martha Stewart

Bacon & Tomato Pasta

Bacon and Tomato Pasta

Recipe courtesy Guy Fieri

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 pound thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• 1/4 cup red wine
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Tortellini Sapore

Serves 4

1 bag frozen cheese tortellini
2 plum tomatoes, halved
1 tbsp olive oil
1/2 cup sopressata, diced
1/2 cup red onion, diced
3 tbsp garlic, minced
1 can diced Italian tomatoes
1 cup white wine or chicken broth
1 tbsp lemon zest
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/2 tsp ground black pepper
2 cups torn spinach
1/2 cup parmesan cheese, grated

1.  In a large pot cook tortellini per package directions.
2.  Heat oven to 450 degrees.  Drizzle cookie sheet with olive oil.  Salt and pepper cut side of tomatoes.  Place tomatoes cut side down on cookie sheet.  Place in oven a roast till skin is shriveled.
3.  Spray a large cast iron skillet with olive oil spray.  Heat skillet over medium high heat add onion and sopressata.  Stir occasionally.  Once onions are soft add garlic, diced tomatoes, wine or chicken broth, zest, thyme, basil, oregano, remaining salt and pepper.  Lower heat to low.  Cook until sauce is thick.
4.  In a large bowl place tortellini, spinach, & sauce.  Toss to mix.  Top with roasted tomatoes and freshly grated parmesan and serve.

Spinach & Artichoke Vermicelli

This is my own creation!

1 lb Vermicelli Pasta

2 Tbsp Olive Oil

1/2 Yellow Onion, diced

2 tsp Garlic, minced

1 can Italian Diced Tomatoes

4 Sun Dried Tomato Slices

1 can Artichoke Hearts

1/2 bag Spinach

course Salt & Paper to taste

Directions:

1. Bring large pot of water to boil. Add past and cook till al dente, about 8 minutes

2. In a large skillet add oil over medium high heat. Add onion and garlic and cook till onions are translucent, stirring to avoid burning. Add all other ingredients, except Spinach. Once sauce is heated through lower heat to low and add spinach. Once spinach is wilted stir to incorporate.

3. To plate, first place a generous amount of pasta and top with sauce.

Serves 4 adult portions.

I made this for Keith and I and we both cleaned our plates it was so good. No leftovers! Since only two of us at and we both loved it, this dish gets all 5 Berry's!

Spinach Lemon Pesto Penne

Adapted From Martha Stewart

Southern Macaroni & Cheese with Bacon

This is a family favorite, well at least for 3 of us. It usually feeds us for one dinner and lunch.

Ingredients

• Coarse salt and ground pepper
• 2 tablespoon butter, melted
• 1 pound elbow macaroni, small shells, penne, or other small tubular pasta
• 2 cups shredded sharp cheddar
• 2 cups shredded pepper jack
• 4 large eggs
• 1 cup milk
• 1 cup heavy cream
• 2 heaping tsp garlic, minced
• 1 package bacon bits
• 6 slices white sandwich bread, torn
• 3 plum tomatoes, sliced

Method

1. Set a large pot of salted water to boil. Preheat oven to 350. Spray a 9x13 pan with non-stick spray. Cook pasta 3 minutes short of al dente; drain.
2. In a large bowl, whisk together 1/2 cup cheddar, 1/2 cup pepper jack, eggs, milk, cream, bacon bits, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine. Poor in to greased pan.
3. In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, 1/2 cup pepper jack, then sprinkle with breadcrumbs and top with tomato slices. Bake until mac and cheese is golden and bubbling, about 30 minutes. Let stand 5 minutes before serving.