New Orleans Pasta

     About August, when I head back to school, I start dreaming of snow days.  I seem to think that if I fill my pantry and freezer for a snow day (which we haven't had in three years).....or a snow week (which has happened exactly one time in almost 4 decades of living here in Texas) that it will happen.  BUT, in order to fill the freezer, I must first empty it of last year's snowy dreams.
      So.....the first few weeks have been about using the frozen meats in my supply, which has me hunting down recipes to try, and when I saw this really simple recipe from mustlovehome, I had my doubts of how flavorful it could possibly be with so few steps.  It turns out it was soooooo delicious!  So, time to go stock up on sausage again b/c this is one I'd love to get stuck at home with on a snow day.

New Orleans Pasta

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Ingredients:  12 oz of packaged smoked sausage (cut into thin, round circles), 8 oz of bowtie pasta (cooked according to package instructions), 2 c. of whipping cream, 1 T garlic (minced), 1 T Cajun seasoning, 3/4 c. Parmesan cheese (shredded)

Instructions:  

1.  In a large skillet saute the sausage sliced until browned around the edges.  

2  Add the garlic to the browned sausage and cook for another minute. 

3.  Add the cream and Cajun seasoning.  Stir until blended and bring the cream to a boil  

4.  Reduce the heat and simmer for 4 minutes (until the cream mix has thickened).

5.  Remove from the heat and add the Parmesan, stir until mixed and melted.  

6.  Add the pasta to the pan, toss to coat.  Serve warm.  

Lots O' Meat Lasagna

I have been meaning to post this recipe for years.  My friend Regan makes this lasagna and it's soooooooooooo amazingly tasty.  It's originally a Paula Dean Recipe via the foodnetwork.  I love to make lasagna and cut it into squares and freeze it by the square so that I can eat it over....and over....and over again.  It's summer now so I'm cooking, and baking, and making lots of goodies.

Lots O' Meat Lasagna

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Ingredients:  1 1/2 lb ground chuck, 1 lb ground Italian sausage, 1 onion (chopped), 2 cloves garlic (minced), 2 t. ground oregano, 1 t. ground basil, 1/4 t. salt, 1/4 t. pepper, 14.5 oz diced tomatoes (with basil, garlic, and oregano), 30 oz of tomato sauce, 6 oz tomato paste, 1 1/2 c. small curd cottage cheese, 5 oz grated Parmesan Cheese, 2 T chopped parsley, 2 large eggs, 9 oven-ready lasagna noodles, 16 oz mozzarella cheese
Instructions:  
1.  In a large saucepan, combine sausage and chuck, onion, and garlic.  Cook over medium heat until browned and crumbled.  Drain.
2.  Add oregano, basil, salt, pepper, tomato sauce, diced tomatoes, and paste.  Bring to a boil and then reduce to a simmer for 30 minutes.
3.  In a small bowl, combine cottage cheese, eggs, Parmesan, and parsley.
4.  Layer:
-1/4 of the sauce on the bottom of a 9x13x2 inch pan.
-3 uncooked noodles (don't overlap)
-Spread 1/3 of the cottage cheese mix on the noodles.
-1/4 of the sauce
-1/3 of the Mozzarella cheese
-Repeat cottage cheese, sauce, Mozzarella layers again
-Top with sauce.
-Set last 1/3 of cheese aside.
5.  Bake for 45 minutes at 350.
6.  Top with cheese and bake another 15 minutes.
7.  Rest for 10 minutes before serving.

Broccoli Bacon and Pasta Salad

One of my favorite salads includes broccoli, bacon, onions etc, and so when I found this on where you add pasta, I had to try it out.  It's a great dish before a run.  Granted, I wasn't in the middle of running when I made this salad, but you can never been too prepared for a long run....or a long nap.
So...with just a few more bbq's before fall kicks in...here's another pasta salad that makes a great side dish...or you know....a runner's carbo load.  I found the original recipe on a site called mandysrecipeboxblog.

Broccoli Bacon and Pasta Salad

Ingredients:  12 oz spiral pasta, 1 c. mayonnaise, 1/4 c. red wine vinegar, 1/4 c. sugar, 1 t. salt, 3 c. raw broccoli (chopped), 1 c. cheddar cheese (cubed), 1/2 c. roasted sunflower seeds (salted or unsalted), 1/2 c. crumbled (and cooked) bacon, 1/4 c.red onion (diced)
Instructions:
1.  Cook pasta according to pkg directions.  Drain and rinse in cold water.
2.  Place pasta in a bowl and add broccoli, cheese, sunflower seeds, bacon, and onion.
3.  In a separate bow, whisk the mayonnaise, red wine vinegar, sugar, and salt.  Pour over the salad and toss to coat.
4.  Place in fridge for at least an hour to chill.

Tortellini Salad

In the summer, I pretty much just want cold salads in every form and fashion.  This one is a keeper.  The best way I can sell it is...my mom doesn't like pasta salads and she really liked this one.  I wish I should express the significance of that statement!
So...trust me and try it.

Tortellini Salad

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Ingredients:  1 lb fresh cheese tortellini (prepared according to package instructions and drained), 1/4 c. extra virgin olive oil, 2 T. balsamic vinegar, kosher salt (to taste), black pepper (to taste), 3/4 c. salami (chopped) 1/2 c. baby spinach, 1/2 c. oil-packed sun-dried tomatoes (drained and chopped), 1/4 c. freshly grated Parmesan
Instructions:
1.  Cook tortellini according to pkg instructions and drain.
2.  Make dressing:  Mix olive oil, balsamic vinegar, salt, and pepper.  Pour over cooked tortellini.
3.  Add salami, spinach, sun-dried tomato, and  toss.  Top with Parmesan cheese.  You can eat warm, or chill it for later.
*Serves 4

Macaroni Salad

You should try this because it's yummy.  It's one of my absolute favorites.  It's grilling season.  The only thing better than grilling out are the side salads that go with the grill's offerings!

Macaroni Salad

Ingredients:  1 c. mayonnaise, 1/4 c. white vinegar, 2/3 c. white sugar, 2 1/2 T yellow mustard, 1/2 t. pepper, 1 large onion (chopped), 2 stalks of celery (chopped), 1 green bell pepper (seeded and chopped), 2 T pimento peppers (chopped), 1 1/2 t. salt

Instructions:

1.  Cook pasta according to instructions.  

2.  Add in the rest of the ingredients.  Stir and chill until serving.  

Italian Pasta Salad

It's always hard to distinguish one salad from another on the internet, so the best way I can describe this recipe is that....I like it so much I have an old fashion recipe card written for this one, you know, in case the internet goes out of style and we stop keeping electronic copies...this one is one I DON'T want to lose.  Some pasta salads are bland, but not this one.  It's definitely a tangy salad with the salami and lemon juice.  I love it, and love that it doesn't leave me craving flavor.  It's a super simple one to throw together and....it makes enough you might actually be willing to share a bowl or two.

Italian Pasta Salad

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Ingredients:  1 lb angel hair pasta (cooked), 1/2 lb salami (chopped), 1/2 c. black olives, 1/2 c. green peppers (chopped), 1/2 c. roasted red peppers (chopped), 1/2 c. marinated mini mozzarella balls (halved), 1/4 c. olive oil, 2 T. lemon juice, 1 t. kosher salt, 1/4 t. crushed red peppers
*if you can't find the marinated mozzarella balls, you can use cubed mozzarella pieces.  
Instructions:  
1.  Cook the pasta according to the directions (until al dente).  Drain, and place in a bowl.
2.  Add salami, olives, roasted red pepper, green peppers, and mozzarella.
3.  In a separate bowl whisk olive oil, lemon juice, salt, and red pepper flakes.  Toss with salad.
Serve immediately, or serve cold.....it's great either way.
*SERVES 8

Broccoli and Bacon Side Salad

It's May, which means the BBQs are lighting up again....which means it's my favorite cooking season-side salads!  I made this awhile back for a potluck I was attending.  I really enjoyed it because it wasn't too saucy, but flavorful.   If you like bacon, this is right up your alley.

Broccoli and Bacon Salad

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Ingredients: 
12 oz pkg of spiral pasta, 1 c. mayonnaise, 1/4 c. red wine vinegar, 1/4 c. sugar, 1 t. salt, 2 c. raw broccoli (chopped), 1 c. cheddar cheese (cubed), 1/2 c. roasted sunflower seeds (salted or unsalted), 1/2 c. bacon (cooked and crumbled), 1/2 c. red onion
Instructions:  
1.  Cook pasta according to package.  Drain and rinse with cold water.  Toss in bowl with broccoli, cheese, sunflower seeds, onion, and bacon.
2.  In a separate bowl, whisk together mayonnaise, red wine vinegar, sugar, and salt.  Pour over pasta and toss.
3.  Chill for at least one hour.

Chicken Spaghetti

 A coworker shared this recipe, and what I love about it is you can make two meals out of the same crockpot.  As a single, it's nice to be able to mix things up so I'm not eating the same thing 8 nights in a row.  It doesn't hurt that most of the cooking happens in a crockpot while I'm at work.  I cooked up the chicken, and then I made a casserole dish and a chicken spaghetti dish out of the chicken.

Chicken Spaghetti/Chicken Casserole

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Ingredients:  4 chicken breast, 1 block of Velveeta cheese (the larger block), 1 can of rotel (with the juice), 1 can cream of mushroom, 1/2 pkt taco seasoning.  Tortilla chips and 8 oz cheese AND/OR one pkg of spaghetti

Instructions:  

1.  Place chicken, rotel, Velveeta (chopped into cubes), 1/2 pkg of taco seasoning, can of soap, and rotel (with juice) into crockpot.  Heat for 4 hours on high or 6 hours on low.  

2.  Take a fork and shred your chicken.  

For the casserole:  Layer crushed tortilla chips, chicken and cheese mix, cheese.  Repeat and add one last layer of crushed tortilla chips to the top.  Bake at 350 for 30 minutes.  

For the Spaghetti:  Boil spaghetti.  Mix chicken and spaghetti together.  

*I made the casserole in a 9x9 dish (enough for 4 hungry people)  and used the other half to mix with a package of boiled spaghetti so I could have two dishes.  

*You can freeze either of these once they are put together.  Thaw overnight and bake each at 350 for 30 minutes (until heated through)

Freezer Meal: Baked Spaghetti

 Once upon a college we had a Fazoli's near campus.  I used to go all the time for their baked spaghetti.  Alas, apparently only Waco understands the goodness that is Fazoli's.  So, I ran across this recipe via sixsisters and decided to give it a go because it had a few varying steps from ones I've tried in the past.  Cheese and noodles are never a bad thing, and per usual, if you let it sit overnight it's even better.  Or better yet, I put half of my recipe in a freezer pan and put it in the freezer to have later.  I'll thaw it overnight and then when it's time for dinner following the regular cooking instructions.

Baked Spaghetti

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Ingredients:  16 oz pkg spaghetti, 1 lb ground beef, med onion (chopped), 26 oz jar meatless spaghetti sauce, 1/2 t. garlic salt, 2 eggs, 1/3 c. Parmesan cheese, 5 T butter (melted), 2 c. cottage cheese, 4 c. mozzarella cheese (shredded)
Instructions:
1.  Cook spaghetti according to package. Drain.
2.  White the noodles cook, cook beef and onion in a skillet.  When all the meat is browned, drain any extra grease.  Stir in sauce and salt.  Set aside.
3.  Add eggs, Parmesan cheese, and butter to the drained noodles.  Toss to coat.
4.  Place half the spaghetti mix in a greased 9x13 pan.  Top with half the cottage cheese, meat, and mozzarella cheese.  Repeat layers.
5.  Cover and bake at 350 for 40 minutes.  Remove cover and bake another 20 minutes (until the cheese is melted).
*You can also place everything into a pan, cover, and freeze before you bake the noodle dish.  Thaw over night and then follow baking directions.  

Freezer Meal: Pasta and Smoke Sausage

I'm in the process of filling my freezer.  I know some people do it all at once, but I've been doing it week by week.  I bought some containers at the Dollar Tree and when I make a meal that is freezable I cook half for now and half for later.  This one was hearty and carbo loaded goodness with all the right things.  The original recipe calls for peas, but I didn't add those to mine because after I discovered peas are a high carb/not so healthy vegetable....I gave those puppies up-vegetables and I have a casual relationship to begin with, I don't need to hang out with any that are bad influences.  I have enough of those in my life.  So, peas or not-that's up to you, but this one will stay on my freezer rotation.  :O)  The original recipe is from Taste of Home.

Pasta and Smoked Sausage

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Ingredients:  2 c. uncooked penne, 1 lb smoked sausage (cut into 1/4 inch slices), 1 1/2 c. 2% milk, 1 can (10 3/4 oz) condensed cream of celery soup, undiluted, 1 1/2 c. cheddar french friend onions (divided), 1 c. mozzarella cheesed (grated, divided), 1 c. frozen peas
Instructions:  
1.  Cook pasta according to the instructions.
2.  Place sausage in a pan and brown over medium heat (about 5 minutes).  Drain.
3.  In a separate bowl combine the soup, milk, 1/2 c. mozzarella cheese, peas, 1/2 c. onions, sausage and pasta.
4.  Grease 13x9 pan and place pasta mixture into pan.  Cooke for 25 minutes.  Top with remaining cheese and onions and cook until cheese is melted (about 5 minutes).
*To freeze place pasta in a freezer pan, top with cheese and onions.  Cover.  Freeze.  When you are ready to eat it, set it in the fridge over night.  Pull it out and cook as directed above (center should read 165 degrees).  

Basic Macaroni Salad

I am an expert on macaroni salad.  Trust me, I have years of experience.  I am always trying out new recipes in search of THE perfect mix.  I don't like it toooo creamy, or tooo sour.  I'm pretty much Goldilocks minus the bears and porridge, add some noodles.  This one, THIS one even meets my standards.  I think I'll eat a bowl and go find the perfect bed to take a nap...it's the green pepper, seriously, what?  It makes all the difference....and I'm not even much on fresh green pepper, but apparently I just haven't been eating it in the right dishes.  The original recipe is from 365ofbaking.

Macaroni Salad

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Ingredients:  1 lb elbow macaroni, 1 green pepper (seeded and chopped-should be about 3/4 c.),, 3/4 c. chopped white onion, 1 3/4 c. mayonnaise, 3 T white vinegar, 1 T bottled yellow mustard, 1 1/2 t. kosher salt, 1/4 t black pepper
Instructions:  
1.  Prep macaroni according to directions.
2.  Drain and set aside to cool.
3.  Mix all the other ingredients in a bowl.
4.  Chill in the fridge for at least two hours before serving.

Tortellini Salad

I always love pasta salads, but this one ranks towards the top, and it so simple to put together.  The original recipe came from lemontree.  It makes the perfect side to any potluck, and it's best at room temperature, so if it sits out for a bit....you still win.

Tortellini Salad

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Ingredients:  2 pkgs of frozen cheese tortellini (about 36 oz total), 3/4 c sun dried tomatoes (drained and chopped), 1/2 c. prepared pesto, 1 c. Parmesan cheese (freshly shaved), 1/2 c. red onion (chopped)

Instructions:

1.  Prepare tortellini according to package instructions.  Rinse with cold water and let it cool.  

2.  Combine all the ingredients.  Serve, or chill and serve at room temperature.  

Spicy Smoked Sausage Pasta

Spicy Smoked Sausage Pasta

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Ingredients: 16 oz spiral pasta, 3 T butter, 3 cloves garlic (minced), 3 T flour, 1 c. chicken broth, 2 c. half and half, 1/2 t salt, 1/4 t. pepper, 1/4 t. cayenne pepper, 1/4 t red pepper flakes, 1/2 c. Parmesan cheese, 2 c. mozzarella cheese (divided), 12 oz fully cooked sausage (choose your favorite, cut into 1/2 inch pieces)

Instructions:  

1.  Cook pasta to al dente (follow pkg instructions)

2.  Melt butter in a skillet over medium.  Add garlic and cook 2 more minutes.  Add flour.  

3.  Stir in chicken broth and half and half, salt, cayenne and red pepper flakes.  Simmer until sauce thickens (about 5 minutes).

4.  Stir in Parmesan and 1 c mozerella cheese.  Stir until melted.  Add sausage.  

5.  Heat broiler.  Add pasta mix into a 9x13 inch baking dish.  Top with the remaining mozarella.  Broil until cheese is beginning to brown a little on top.  

I found this recipe from letsdishrecipes.  It was yum.  I needed carbs and meat to fuel a run...at least that's what I tell myself.  It hit the spot!  I just need to make more friends b/c it' makes a ton!

Pesto Pasta Salad

I try so many new recipes...some are great, some are ter-rible.  I rarely write them on recipe cards b/c I have them on my blog.  I loved this recipe sooooo much that I wrote it on a recipe card b/c if an alien eats the internet and I lose all my recipes....I do NOT want to lose this one.  Yu-um.  It's also accidentally kind of healthy.  Bonus, leave out the cheese cubes, and make sure your pasta doesn't contain eggs and it's also vegan.  My brother has been residing at my house the last few months and he's vegan.  I made this and only put the cheese in mine....it wasn't even necessary.  Sometimes I chase cheese wanting it with each bite, but with this dish-all the other pieces have so much flavor you can take it or leave it (I liked it even better the second day when I reheated the pasta and the mozerella melted a little more).  The original recipe came from damndelicious.
OK...so....try this out-trust me not much makes the recipe card these days and just typing this makes me want to go make it again.

Pesto Pasta Salad

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Ingredients:  8 oz med shell pasta, 1 lb asparagus (trimmed), 2 T olive oil, salt and pepper (to taste), 1/2 c. pesto, 1/3 c sun dried tomatoes in olive oil (drained and julienned), 1/3 c diced mozzarella cube, fried egg (optional)

Instructions:  

1.  Heat the oven to 425.  Spray a baking sheet with nonstick spray.  Place trimmed asparagus in a single layer on baking sheet.  Drizzle with olive oil, salt and pepper and toss to combine.  Roast for 8-12 minutes (should be tender and crisp).  Cool and cut into 1 inch pieces.  

2.  Boil shell pasta per package instructions.  Drain and add asparagus, pesto, sun dried tomatoes, mozzarella and a fried egg (if you want).  

Mediterranean Pasta Salad

Meet my current obsession.  I've made it twice in just a few weeks (and I'm not someone who repeats a meal....almost EVER).  I love trying new things, so when I go right back to the same thing I just ate...it's time to put on the breaks.  This is the nod to the last of the summer vegetables....though Texas hasn't got with the fall weather program yet...the growing season is over....even if it's just because the vegetables were all scorched from the August sun.  Regardless, the great thing about this salad is you accidentally get a bunch of vegetables in every forkful....crazy!  So...if you are in need of vegetable downed in a tasty way or just another great summer (or winter) salad recipe, I give this an A++ from Just A Taste.  Just a note-the tortellini makes or break it.  Go with the fresh.

Mediterranean Pasta Salad

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Ingredients for the Pasta:  1 lb tortellini, 1 red onion (thinly sliced), 1 pkg cherry tomatoes (halved), 1 cucumber (sliced thin), 4 oz feta cheese

Ingredients for the Dressing:  1/3 red wine vinegar, 2  lemon juice, 1 t sugar, 2 t oregano (dried), 1/2 t red pepper flakes, 1/2 c. olive oil, salt and pepper (to taste)

Instructions:  

1.  Prepare tortellini according to package instructions.

2. Toss together the vegetables, feta and pasta.  

3.  Whisk together dressing ingredients and pour over pasta.  Toss.  Serve at room temperature or chill and serve.  

Apples and Celery Pasta Salad

Here comes the summer.....which means....my oven will be collection dust.  It also means you can find fruits and veggies at the store without having to get a loan in order to purchase a few.  I always love salads with a little pasta that will stick to my ribs and fills me up.  This is an easy one with some different ingredients.  It was originally posted on diethood, but I adapted it little to meet my current laziness requirement-I dropped the homemade dressing and just used my favorite bottle.

Apple and Celery Salad

Instructions:  Mix:  2 c pasta (cooked and chilled), you favorite apple washed and cubed (leave on the skin), 3 celery stalks (slice thin), lemon juice of 1 lemon (to keep the apples from turning brown), 4 c of romaine/baby lettuce mix, 1/2 c walnuts (chopped), 1 c. white cheddar (shredded).  Your favorite Caesar dressing.  Toss and serve.

Fiesta Ranch Pasta

I'm always looking for a new twist on Pasta salad for BBQs and misc.lucks.  I stumbled across this recipe, and it sounded like it was right up my alley.  It's a tasty treat, fun for a picnic on the 4th, and it feeds a crowd, as in, perhaps most of the armed forces.  Win!  Win!
The original recipe comes from butterwithaside.

Fiesta Ranch Chicken Pasta

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Pasta:  package of spiral pasta, 3 boneless chicken breast (seasoned and diced or 1 rotisserie chicken), 1 packages of taco season mix, 1 can of black beans (drained and rinsed), 1 can of kidney beans (drained and rinsed), 1 pkg frozen corn, 1 onion (chopped), 1 can of sliced black olives (drained), 2 cups of cheddar or Mexican blend cheese, 2 tomatoes (chopped)

Dressing:  2 cups of mayo, 1 cup of buttermilk, 1 pkg of fiesta ranch dip (they sell this by the dry salad dressings)

Fritoes for serving.

Instructions:  Cook and drain pasta according to pkg instructions.  Add all the salad ingredients.  Mix the dressing ingredients and toss with the pasta.  Right before serving, toss with Fritoes (corn chips).  

Fettuccine Corn Salad

There is a restaurant in town I visit just for this salad.  Now....I FINALLY found a recipe where I can do it myself.  It's super easy, and a great addition to any meal summer or winter.  Easy is good.  Tasty and easy is even better!
So...here it is...

Fettuccine Corn Salad
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Ingredients:  9 oz fettuccine, 1 c. fresh corn kernals, 2/3 c. mayo, 1/2 c. grated Parmesan cheese, 1 t. minced garlic, 1 . ground black pepper, salt to taste.  Optional:  Dicded green onions.    

Instructions:  Cook fettuccine.  Drain and add corn.  Mix all the ingredients into a bowl and toss with pasta and corn mix.  Salt to taste.  Chill for 3 hours before serving.  Top with sliced green onion if you want.  

Cinco de Mayo: Mexican Pasta

Here's an easy summer salad with a fun twist and lots of vegetables disguised within the noodles.  That pretty much covers all my requirements.  The recipe came from Cara's site.  As far as the noodle shape-jut pick something fun, it's the seasoning that makes it tasty and the noodles that make it fun.
Mexican Pasta Ingredients
1 lb of (fun) pasta, 1 can of black beans (drain and rinse), 10 oz of frozen corn (just throw it in while it's still frozen-it'll thaw over the few hours it sits in the fridge chilling), 2 med tomatoes seeded and diced), 8 oz of Mexican blend cheese (shredded), 1 1/2 c. salsa, pepper (to taste), 1/2 c. olive oil, 1/2 c. fresh cilantro (chopped), 4 T. lime juice, 1 avocado (cubed), 1 T. cumin, 2 garlic cloves (minced), 2 t. chili powder
Mexican Pasta Instructions
Boil and drain noodles according to instructions.  Rinse and drain beans, corn, tomatoes, salsa, and cheese. Add cooled pasta.  In a second bowl whisk olive oil, lime juice, garlic, cumin, chili powder, and pepper (to taste).  Toss in cilantro.  Dice and add avocado right before serving.

Tortellini Salad

Here's a really easy salad, and I love the change up of Caesar dressing instead of the usual Italian....I love it....you can use any version of cheese on hand....seriously a great little side for a potluck or cookout or breakfast...whatever floats your boat.

Tortellini Salad

Ingredients:  20 oz pkg refridgerated cheese tortellini, 1 c. fresh mozerella (cubed), 1 c. pepperoni (chopped), 1 c. cherry tomatoes (cut in half), 1/3 c. fresh basil (chopped), 2/3 c. Caesar salad dressing, salt and pepper to taste.
Instructions:  Cook the pasta according to the package. Drain and rinse with cool water, drain again.
Mix the other ingredients with the pasta and toss.  Place in the fridge for at least an hour before serving.