One pot Spaghetti with Tomatoes and Basil Recipe

Fall has come around in a real hurry.  Last week my kids and I were out in our short shorts enjoying water activities.  This week we have been huddled up under our coziest blankets watching the rain ruin all our summer fun.  In fact, I heard that it snowed not too far from where I live.  I love the fall...but I'm just not ready for snow yet.  Looks like we are in for a cold winter this year. 

Warm, cozy, and having a blast!

As an ode to summer ending I am going to post a fun, easy, and surprisingly yummy recipe I tried.  I came across the recipe here, but I believe it was dreamed up by Martha Stewart and all of her infinite wisdom.  This pasta recipe cooks up super quick and somehow everything all works together despite it being against all food rules.  You literally toss everything into a pot and cook away.  I ate my leftovers with a bit of bacon mixed in and boy did that pump up the yummy.

You will need Fresh Tomatoes (these beauties came fresh from my garden), Fresh Basil (I snatched it from my sister's garden..I have no shame), Onion, Garlic, Spaghetti, Olive Oil, Red Pepper Flakes, Salt & Pepper, and water.  I also snuck in a couple of dashes of Italian Seasoning for good luck.

Chop up your veggies..make sure to leave a little Basil as a garnish.

How did this get in here?  She is almost 9 months old!!!  What!?

Toss everything into the pan!  Did I mention that you don't cook the noodles on the side before this step?  Oh no, you just toss 'em in with everything else?!  What is this madness!  Cook until the noodles are tender and most of the water is gone.  It kind of turns into a sauce.

Garnish with a little Parmesan Cheese and fresh Basil.

My older kids thought I was a cooking master and gobbled it all up!

One Pot Spaghetti with Tomatoes and Basil Recipe
Source:  Apron Strings

1 package of Spaghetti (I used Whole Wheat)
A bunch of garden fresh Tomatoes or a 15 oz can of diced tomatoes
4 cloves garlic
1 Onion
1/2 tsp Pepper Flakes
Handful of fresh Basil
1 tsp Italian Seasoning
Salt & Pepper to taste
4 1/2 C Water
2 TBSP Olive Oil
Parmesan Cheese and Fresh Basil to garnish

Chop up the Tomatoes, slice the Onion and Garlic thinly.  Place everything in the pot and bring to a steady boil.  Lower the heat to medium low and simmer for approximately 10 minutes, stirring often, until most of the liquid is gone and the noodles are tender.  Top with Parmesan Cheese and fresh Basil.

Enjoy!

Roasted Veggies Pasta Recipe

This past weekend my daughter and I did the "Color Me Rad 5K" and had lots of fun!  My oldest is 5 and really wanted to do the race with me.  During the race they douse you in color, either colored cornstarch or dyed water.  You start out clean and end up crazy dirty.  I had colored powder everywhere!

This was the first time my daughter had done a 5K with me and she was really excited.  I must say she did awesome.  She only complained a little about being tired but she walked the whole thing and didn't have to take a break.  We were almost the last ones to finish..but in the end it was all pretty RAD!

After a race like that a yummy dinner is necessary!  I was watching my favorite TV cooking show, "Ten Dollar Dinners" and Melissa whipped up this awesome looking dish.  I had to give it a try!

You will need Grape Tomatoes, Keilbasa, Zucchini, Mushrooms, Sweet Onion, Bell Pepper, Pasta, and Chicken Broth.

Chop your veggies into big chunks, I didn't even chop up the Mushrooms..just roasted those babies whole.  Place everything but the Tomatoes on a baking sheet.  Add a bit of Olive Oil, Salt, and Pepper to the veggies and toss well.  Roast for about 15 minutes.

Give the veggies a good stir then add Olive Oil, Salt, and Pepper to the Tomatoes and add them the baking sheet.  Roast another 15 minutes until everything is tender and lovely.

Meanwhile cook the Keilbasa in a pan until it is nice and browned.  The browned bits give this some crazy good flavor.  When the Veggies are cool enough give them a rough chop.  Add the Veggies and Chicken Broth in with the Keilbasa and let it cook together for about ten minutes.

Cook some noodles to al dente, top with the sauce, add a bit of Parmesan Cheese to the top and Enjoy!

Roasted Veggies Pasta Recipe
Source:  Melissa d'Arabian

1 Sweet Onion, Chopped into wedges
2 Zucchini, cut into Quarters
1 Bell Pepper cut into slices
1/2 Lb Button Mushrooms
1/2 Pint Grape Tomatoes
1 keilbasa
1/2 Can Chicken Broth
Pasta cooked 
Olive Oil
Salt & Pepper
Parmesan Cheese 

Heat oven to 400 Degrees.

Place all the veggies except the tomatoes in a dish and toss with Olive Oil, Salt, and Pepper.  Roast in a baking sheet for about 15 minutes.  Remove baking sheet from the oven and stir well.  Prepare the Tomatoes with Olive Oil, Salt, and Pepper and add to the pan.  Roast another 15 minutes.  When the veggies are cool enough to touch give them a rough chop.

Meanwhile, in a large pan cook the Keilbasa over medium heat until nice and browned.  Add the chopped veggies and Chicken Broth and stir together well.  Let cook about ten minutes.  Top the pasta with the sauce and add a bit of Parmesan Cheese to finish it off.

Enjoy!

Philadelphia Cooking Creme Savory Lemon & Herb review

My oldest has a gymnastics class every Wednesday.  She loves the class and I really enjoy watching her learn and grow.  The trouble is, the class starts at 5:30 and goes for an hour.  We don't usually eat dinner until 6:00, and I find it difficult to have dinner ready early enough for us to eat before class.  So I am always looking for a something that I can whip together quickly so we can eat shortly after we get home. 

Enter one of my favorites..Philadelphia Cooking Creme. I have made several dishes using the different flavors of Cooking Creme.  But this was my first time trying the Savory Lemon & Herb flavor.  I was really excited to give it a try.  I love lemon flavor in savory dishes.  Let me just tell you that this was my favorite flavor of Cooking Creme so far.  Yummy.  The Lemon and herb flavor just goes perfectly with pasta.

Hello my tasty little friend.

I decided to try this with the fun Asparagus & Gruyere Ravioli I had left over after I tried the Dave's Gourmet sauce.

I just sauteed some half an Onion with a bit of Canola Oil until they were softened.  Then I added in the Cooking Creme until it was good and warm.

Served with Asparagus this dish turned out so well.  My kids and husband loved it.  We will absolutely be purchasing this flavor of Philadelphia Cooking Creme again.  I highly recommend this to you for a quick and easy weeknight dinner.

Pasta with Sweet Potato sauce and Crispy Kale Recipe

I have been trying to incorporate more leafy greens into my diet.  In the past I would only eat spinach and lettuce.  Over the last year I have expanded my greens by adding in Kale and Chard.  For some reason I find greens to be a bit scary.  I always hear about how much people hate greens.  My Mom does not appreciate the leafy greens at all.  I am always looking for fun new recipes that include new greens.  The other day I almost bought some Dandelion Greens but chickened out and got Kale instead.  Maybe I'll try those Dandelion Greens..but in this instance it was a good think that I bought the Kale so I could make this yummy recipe.  I liked that the sauce was made of Sweet Potato and the crispy Kale sounded amazing.  I really liked this dish and my 4 year old gobbled it up.  Give it a try, you won't be disappointed. 

You will need All Purpose Flour, Oil, Kale, Butter, Noodles, Garlic, Onion, Sesame Oil, Sweet Potato, Milk, and Parmesan Cheese.

Warm your pan over medium heat and add the Butter and the Oil.  Also start your pasta water and cook the Noodles when the water is ready.

When the Butter is melted add in the Onion

And the Garlic.  Cook for a few minutes until the onion starts to soften.

Meanwhile prepare the Kale by removing the leaves from the stems and ripping it into bite sized bits.

Pour in the Sesame Oil

And top with Parmesan Cheese and Salt & Pepper.  Toss to coat with your hands.

Lay on a rimmed baking sheet and pop in a 350 degree oven for 15-18 minutes.  Stir at least once while cooking.

Add the Flour to the onion mixture

and whisk together well.

Then add in the Milk.

Whisk again.

Time to stir.

Cook and mash your Sweet Potato (I cooked mine in the microwave only takes ten minutes.)

Add the mashed Sweet Potato to the Onion/milk mixture and stir to combine.

Add in some Parmesan Cheese and season with Salt & Pepper to taste.

This is good stuff!  That Sesame Oil..Yum!

Drain the pasta.

Top with the sauce

and some of the crazy good crispy Kale.  Enjoy!

Pasta with Sweet Potato sauce and Crispy Kale Recipe
Source:  How Sweet it is

1 Large Sweet Potato, cooked and mashed
1 TBSP Oil
2 TBSP Butter
1/2 Onion, diced
3 Cloves Garlic, minced
1 TBSP Flour
1 1/2 C Milk
1/2 C grated Parmesan Cheese + 2 TBSP
1/2 Lb Pasta
1 head Kale, leaves removed from stem and in bite sized pieces
1 TBSP Toasted Sesame Oil
Salt & Pepper to taste

Prepare the Pasta and Sweet Potato as desired.

Preheat oven to 350 degrees.  In a Large bowl combine the Kale, Sesame Oil, 2 TBSP Parmesan Cheese, about 1/4 tsp of each Salt and Pepper.  Toss together very well by hand.  Place on a rimmed baking sheet and roast for 15-18 minutes, making sure to stir at least once during the cooking.  Set aside when done.

Meanwhile prepare the Pasta and Sweet Potato.  I cooked my Sweet Potato in the microwave.

Warm a skillet over medium heat.  When the skillet is warm add the Butter and Oil.  Once the Butter is melted add in the Onion and Garlic.  Stir around and cook about 5 minutes till the onion is softened.  Add in the Flour and whisk together well.   Let it cook for a few minutes and once it is golden brown add in the Milk and the Sweet Potato.  Whisk together well.  Let the mixture come to a simmer and let it cook for a few minutes to thicken.  If it thickens too much add more milk and mix together well.  Add in the rest of the Parmesan Cheese, lower the heat to low, and stir to combine.  Taste and add Salt & Pepper as desired.

Top the Noodles with the Sweet Potato sauce and the Crispy Kale.  Enjoy!

Chicken Spaghetti Recipe

I love recipes that come together quickly and use pantry staples.  I only had to buy two ingredients for this meal and my husband, baby, and I loved it.  For some reason my 4 year old didn't like it much.  Too bad for her this made enough for left overs.  Bwahaha!  Evil laugh aside..I think this dish was a hit.  It is the Pioneer Woman Chicken Spaghetti Recipe and that woman knows what she is doing.  Give this a try and I think you will be as happy with it as I was.

You will need Cheese, Cream of Mushroom Soup, Chicken Broth, Chicken, Onion, Jarred Pimentos, Lowry's Seasoning Salt, Cayenne, Salt & Pepper, and

Spaghetti noodles that are broken up into smaller pieces.

Dice up Half an Onion.

Cook the Spaghetti to al dente according to package directions.

In a large bowl mix together The Cream of Mushroom Soup, Onion, Pimentos, Salt & Pepper, Lawry's Seasoning Salt, and Cayenne.

Mix everything together well.

Ad the Shredded Chicken and Grated Cheese.

Mix together really well.

When the Spaghetti is all cooked add it to the other ingredients.

Also add in the Chicken Broth and mix all up.

Transfer to a 13 x 9 Baking dish.

Top with the remaining Cheese.

Bake 350 Degrees for 45 minutes until everything is warmed through and bubbly.

Enjoy!

Chicken Spaghetti Recipe
Source: The Pioneer Woman

2 Cups Shredded cooked Chicken
3 C Dry Spaghetti, broken into small pieces
2 cans Cream of Mushroom Soup
2 Cups Grated Cheese
1/2 Onion, Diced
1 Jar (4 oz) Diced Pimentos, Drained
1 Can Chicken Broth
1 tsp Lawry's Seasoned Salt
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
1 C additional grated Cheese

Cook the Noodles according to package instructions to al dente.  Shred the cooked chicken ( I used a rotisserie chicken but you could cook your own or do it like Pioneer Woman and cook the chicken and use your own broth)

Mix together the Cream of Mushroom Soup, Onion, pimentos, Lawry's Seasoned Salt, Cayenne, and Salt and Pepper.  Then add in the Chicken, 2 C Shredded Cheese, Broth, and Spaghetti.  Mix everything together really well.  Taste to check seasoning.

Move the mixture from the mixing bowl into a 9 x 13 baking dish.  Top with the remaining Shredded Cheese.  Bake 350 degrees for 45 minutes until the mixture is warmed all through and the Cheese is all bubbly and yummy.

Enjoy!