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!

Shepherd's Pie with mashed Parmesan Butternut Squash

I've always loved the Backstreet Boys.  Seriously loved them.  Not like stalker kind of love..just fan that buys your CD's, goes to your show, and buys merch kind of love.  For some reason this blog today reminds me of the "Backstreet's Back" song.  Sure..the fact that I haven't written anything since September might have a little something to do with that.  But..I've been..well..gosh where to start?  I've had a few surprises in my life over the last 6 months or so.  I found out that I am pregnant with my third child.  My surprise baby is due in about 6 weeks!  We are having..another girl and couldn't be more excited. 

But enough about my crazy life..let's get to the good stuff.  A few weeks ago I cooked up the yummiest Shepherd's pie on the planet.  Instead of a mashed potato topping I used  a decadent mashed Parmesan Butternut Squash!  The topping was so delectable that I made it as a side dish for Thanksgiving Dinner.  This is the perfect dinner for a cold night.  It really sticks to your ribs and warms you up right.  Give it a try soon...but try not to eat all the mash before dinner is ready.

You will need Worcestershire Sauce, Beef Broth, Mushrooms, Rosemary, Canola Oil, Parmesan Cheese, Frozen Peas & Carrots, Crushed Tomatoes, Onion, Garlic, Butternut Squash, Butter, Sweet Italian Sausage, and Salt & Pepper.

Peel, de-seed, and chop up the Butternut Squash.

Toss the Squash into a big pot full of lightly salted boiling water and cook until they are tender.  The smaller the chunks the quicker this will happen.

You can do as I do here..or do as you do.  I always wash my Mushrooms under a gently running tap and let dry on a paper towel.  I know they always say to just rub any visible dirt off.. but I just have to wash them.

Warm a skillet over medium heat and brown the Sausage.  When fully cooked set aside and wipe the grease out of the pan with a paper towel.

Slice the Mushrooms thinly..and while you are at it chop the Onion.

Add the Oil, Mushrooms and Chopped Onion to the same skillet you browned the Sausage in.  Cook on medium heat until tender. 

Add in the Garlic and cook another 2 minutes or so.

Stir in the Beef Broth and Crushed Tomatoes.  Go slow..this tends to be a messy step.

Add in the Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper.  Bring to a boil then reduce the heat to medium and let everything cook together another 5 minutes or so until the mixture begins to thicken.

Meanwhile, drain the Butternut Squash once it is tender. 

Add in the grated Parmesan Cheese, a good 5 TBSP of Butter, and Salt & Pepper.  Mash together using your potato masher.  Taste and add more Parmesan, Salt & Pepper, or Butter as needed.  Maybe not Butter if you are using 5 TBSP!!

Creamy..dreamy..and delicious!

Add the Sausage back into the pan along with the frozen Peas & Carrots.  Mix everything together really well.  Let it cook a few minutes to let everything warm up a bit.

Place 6 ramekins on a baking sheet.  The baking sheet is very important unless you truly enjoy cleaning your oven.  Give them a good spritz with non-stick cooking spray.

Add in the Sausage/veg mixture almost to the top.  Then spread the heavenly mash on top. 

Oh yeah!  Bake in a 425 degree oven for 15-20 minutes until everything is warm and bubbly.

Top with Parmesan Cheese shavings..and Enjoy!

Shepherd's Pie with mashed Parmesan Butternut Squash
Source: Better Homes and Gardens Magazine 10/2012

2 1/2 Lb Butternut Squash, peeled, seeded, and cut into chunks
5 TBSP Butter
1/4-1/2 C Parmesan Cheese + more for topping
1 Lb Sweet Italian Sausage
1 TBSP Canola Oil
1 Medium Onion, chopped
8 oz packaged Mushrooms, sliced
3 Cloves Garlic, minced
1 C Beef Broth
28 oz can Crushed Tomatoes
1 tsp Dried Rosemary
1 tsp Worcestershire Sauce
1 C Frozen Peas & Carrots

  Preheat oven to 425 degrees.  In a large pot cook the Butternut Squash in lightly salted boiling water.  15-17 minutes until fork tender.  Drain the water then return the Squash back to the original pan.  Add the Butter, a bit of Salt & Pepper, and the Parmesan Cheese and mash together with a potato masher.  Set aside.

In a large skillet cook the Sausage over medium heat.  Break it up into smallish pieces and stir around until fully cooked.  Drain the excess grease and remove the meat from the pan. Set aside.

In the same skillet, add the Canola Oil, Mushrooms, and Onions.  Cook for a few minutes until they are nice and softened.  Add in the Garlic and cook another 2-3 minutes.  Stir in the Beef Broth, Crushed Tomatoes, Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper.  Bring the mixture to a boil then reduce the heat a bit.  Simmer until the sauce has thickened a bit, about 5 minutes.  Add the meat back into the pan along with the Peas & Carrots.  Cook about 2 minutes just to warm everything up a bit.  

Spray 6 ramekins with non-stick cooking spray.  Divide the meat/veg mixture between the cups and top with the Butternut Squash.  Bake uncovered on a baking sheet for 15-20 minutes.  Top with shaved Parmesan and Enjoy! 
   

Quick & Easy Mushroom & Asparagus Quiche with a Crescent Roll Crust Recipe

When I was in Junior High school I had a Home Ec. class that I really enjoyed.  We would make a little something during the class, set the table, and enjoy the fruits of our labors with our partners.  I remember one time we were using a blender to make something.  The schools blender was much different than the one my parents had.  Our pitcher screwed on and off the base...the schools pitcher just sat on top of the machine and the parts screwed together.  Well there I go trying to unscrew the pitcher from the base and I just ended up removing the glass pitcher from the bottom part with the blades and the contents went everywhere!  Sadly we didn't get to enjoy the fruits of our labors that day.  Plus I felt like a total idiot.  From that day forward I swore off blenders and made my team do all blender required activities with me giving moral support from the sidelines.

Despite this horrible memory I also have a fantastic memory that came out of Junior High Home Ec. class.  I tried my very first ever quiche.  It was an amazing Quiche Lorraine and I have had a deep love for Quiche ever since.  The other day I came across this easy Quiche recipe that uses Pillsbury Crescent Rolls dough as the crust.  Let's just say that I was on it like a bum on a Bologna sandwich!

You will need Sage, Oregano, Basil, Mozzarella Cheese, fresh Parsley, Dijon Mustard, Pillsbury Crescent Rolls, Mushrooms, Onion, Butter, Asparagus, Salt & Pepper, Eggs, and Garlic Powder.

Chop up the Onion and Asparagus.

I swear that chopping Onions is very therapeutic for me.  They always get a good cry out of me.

Warm a non-stick skillet over Medium heat and allow the Butter to melt.  Add the Onions, Asparagus, and Mushrooms and cook until the Asparagus is tender but still a bit crisp.

Meanwhile place the Pillsbury Crescent Rolls triangles in a pie pan and press them together to seal the edges. 

In a bowl add together the Cheese, Salt & Pepper, Chopped fresh Parsley, and the spices. 

Mix the Asparagus mixture in with the Cheese Mixture.  Lightly beat the Eggs and add them in and mix everything together very well. 

Spread the Dijon mustard all over the "crust".

Pour the Mushroom/Cheese/Asparagus/amazingness mixture on top of the Dijoned "crust" and bake at 375 degrees for 25-30 minutes.  Make sure a knife comes out of the center clean.

If you notice that the "crust" is getting really dark (which it will) you can cover the edges with tin foil to keep it from burning.

Well howdy!

Enjoy!

Quick & Easy Mushroom & Asparagus Quiche with a Crescent Roll Crust Recipe

1 tube Pillsbury Crescent Rolls dough
2 tsp Dijon Mustard
1 1/2 Lbs Fresh Asparagus cut into 1/2 in bits
1 Onion Chopped (try to pick a strong one to ensure a really good cry)
1/2 C Sliced Mushrooms
1/4 C Butter
2 Eggs, Lightly beaten
2 C Shredded Mozzarella Cheese
1/4 C Roughly chopped fresh Parsley
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Dry Basil
1/4 tsp Oregano
1/4 tsp Sage

Warm a non-stick skillet over medium heat and add the Butter.  Once the butter is melted add in the Asparagus, Onion, and Mushrooms.  Cook until the Asparagus is tender but still crisp.

Meanwhile grab a pie pan and place the Pillsbury Crescent Roll dough in with the skinny end of the triangles in the center.  Press together at the edges to seal the crust.  Spread the Dijon Mustard all over the "crust".

Mix together the Cheese, Dry spices, Salt & Pepper, and Parsley.  Add in the Asparagus mixture and the two Eggs, which have been lightly beaten.  Mix everything together really well.  Try to temper the eggs a little (to avoid scrambled egg Quiche) by adding in a bit of the warm Asparagus mixture before dumping everything together.

Dump the mixture out on top of the "crust" and bake at 375 degrees for 25-30 minutes.  Test the center with a knife to ensure it is done.  If the knife comes out clean then supper is ready.

Enjoy!

 P.S. Don't forget to check out the quick and delicious Banana Stack snacks I whipped up last year.

P.P.S. Come back tomorrow for the first giveaway in Blog-A-Pal-Loosa!!  It's gonna be so much fun.

Bacon and Cheese Stuffed Mushrooms Recipe

It's time for an appetizer blast!  Superbowl is on Sunday and have I got a couple of amazing appetizers that will make your party appetizer awesome!  These Stuffed Mushrooms are incredibly quick and easy to make.  They are absolutely delicious and they will leave you and your guests happy even if your team doesn't win. My family has been enjoying this appetizer at family get together's for about as long as I can remember.  Yum!  These are great for any get together from Christmas and Thanksgiving to New Years and Birthday Parties.

You will need  Mmushrooms (try to pick a pack with big ones), Cooked Bacon (reserve a little Bacon Grease), Shredded Cheese, and Garlic Salt.

This part is a bit controversial and I'm just not sure what is right.  But I wash my mushrooms and then let them sit upside down on a paper towel.  If you are against washing you can just dust off any dirt.

Using your thumb just kind of pop the stem off the shroom.

It will make a nice stuffing spot.

They look so nice and ready to fill my belly.

Don't toss those stems!  Oh no..they are going to be a major component of our stuffing.

Grab a skillet and set it over medium heat.  Once it is warm add a couple TBSP of the Bacon Grease.  Bacon Grease makes everything taste better!

Finely chop up the stems.

Add the stems to the warm pan and stir them around really well.

Add in a sprinkle or a few of Garlic Salt.  At this point season delicately because you'll be adding other ingredients in a few.

Crumble the Bacon.

Add the Crumbled Bacon and stir well to incorporate.

Now add the Cheese!  Oh yeah!

Mix it together quickly.  The Cheese will melt really quickly.  Give it a taste and add a bit more Garlic Salt if needed.

Fill the Mushrooms and don't be scared to add a heaping spoonful.  No need to be scared if the topping overfills the shroom..just more flavor awesomeness per bite.  Bake at 375 degrees for about 20 minutes.

Enjoy!  Just a note..these little babies will drip down your chin and onto your shirt if you give them the chance.

Bacon and Cheese Stuffed Mushrooms Recipe

Package of Mushrooms
1 LB Bacon
2 TBSP Bacon Grease
1 Cup Cheese (Sharp Cheddar is amazing in this)
Garlic Salt to taste 1/2 - 2 tsp

Wash the Mushrooms to remove any dirt on them.  If washing with water let sit on a paper towel for a few minutes.  Cook your bacon and reserve some Bacon Grease.  When the Bacon is cool enough to touch crumble it into small bits.

Using your thumb pop the stem off the Mushrooms.  Place the caps on a parchment lined baking sheet for later.  Warm a skillet over Medium heat and add in the Bacon Grease.  Finely chop the removed stems and add to the hot pan and stir well.  Add in the Garlic salt but go a little easy because with the other ingredients you may not need too much.  Add in the Bacon and Cheese stirring to incorporate between each ingredient.  Let cook and melt together.  Taste and add more seasoning if needed.

Spoon the Stuffing into the caps and don't be shy to let the stuffing hang out over the top.  Bake 375 for about 20 minutes.

Enjoy!