Sweet Italian Pasta Toss - Johnsonville

5 Johnsville Sweet Italian Sausage Links, cooked and sliced into thin "coins"
1  16 oz pkg Farfelle (bow tie) pasta
3 TBSP Olive Oil
3 cloves garlic, minced
1 Onion sliced into thin wedges
1 zucchini sliced into "coins"
1 yellow squash sliced into thin coins
15 cherry tomatoes
salt and pepper to taste

Cook pasta according to directions, reserve.  Cook sausage per directions, remove from pan when fully cooked. Reserve drippings.

Place olive oil and drippings into a different saute pan with the garlic. Heat on low until the garlic releases its flavor, but is NOT browned. Add vegetables, saute until tender. Mix sausage and pasta with vegetables. Add salt and pepper to taste. Serve warm, topped with Parmesan cheese.

Also good cold.

Broccoli Ham and Bacon Augratin

By: Mark Roddey  

 

Simply put, it an all-in-one meal. You have your vegetables, protein, starch, and dairy gathered in one dish. It doesn’t get any better!

Ingredients:
One 16 ounce bag frozen broccoli florettes (thawed)
8 ounces smoked ham (diced)
8 ounces cooked crispy bacon (crumbled)
8 ounces Velvetta cheese (cubed)
8 ounces half and half cream
8 ounces shredded cheddar cheese
1 cup Italian seasoned bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1 small sauce pot
1 large pyrex baking dish (oven tempered glass)
Procedure:
1. In sauce pot, heat half and half and Velvetta till completely incorporated.
2. In baking dish, combine broccoli, ham and bacon together, seasoning with salt and pepper.
3. Pour Velvetta cheese sauce on top broccoli combination, coating and submersing said product.
4. Now completely top Augratin with Italian seasoned bread crumbs, then repeat process with shredded cheddar cheese.
5. Bake Broccoli Ham and Bacon Augratin for 30 to 35 minutes in pre-heated 375 degree oven, or till it’s crispy golden brown and bubbling.

Taco Pizza

• 1 can refried beans
• 1 packet taco seasoning
• 1 1/2 cup browned ground beef, drained well
• cheddar cheese, shredded
• taco chips
• 3/4 cup salsa
• 1 prepared pizza crust (preferably deep dish)

In skillet or saucepan, combine ground beef, taco seasoning, refried beans, and salsa. Stir until heated through. Spread into pizza crust. Top with crunched taco chips. Top with a good bit of cheddar cheese. Bake at 350 until cheese is melted and crust is browned. Remove from oven
Top with favorite taco toppings!
Photo courtesy of SouthernPlate

Fiesta Chicken Enchiladas

small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped green onion
 1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)

HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens TipsSize-WiseEnjoy this spicy main dish, but keep an eye on portion size.ShortcutSubstitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the shredded cooked fresh chicken.Special ExtraFor a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas. Continue as directed.

Creamy Tomato Basil Penne Pasta

3 cups penne pasta, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips


COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Kraft Kitchens TipsServing Suggestion -  Serve with a crisp tossed green salad.

Poverty Pasta

Some of the best recipes in the world were created as a way to sustain a family on little income. Called "peasant" food, most cultures have traditional dishes that were created for just this reason. And while the dishes were created out of poverty, their popularity continues during more prosperous times.

The hot sausage makes this a piquant dish, but mild sausage can be used instead.

While the ingredient list is short, the flavor of this sauce really sings. Other ingredients can be added to make the dish even better. The addition of shredded carrot and chopped celery along with the onions and peppers called for would make this a quick Bolognese sauce. Sliced, sautéed mushrooms also are a tasty addition. Add a tossed salad and some crusty bread for a delicious Italian-American meal.

• 1 pound hot bulk sausage
• 1 medium onion, peeled and chopped
• 1 25 to 28 ounce jar spaghetti sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1 pound spaghetti, cooked according to package directions
• Shredded Parmesan cheese

Brown the sausage in a large skillet over medium-high heat, breaking it up as it cooks. Drain the sausage and set aside. Add the onion and bell pepper to the skillet and sauté until wilted, about 5 minutes. Return the sausage to the skillet, add the spaghetti sauce, garlic salt and Italian seasoning and simmer, covered for 20 minutes. Serve over the pasta and sprinkle with the shredded Parmesan.
Makes 4 to 6 servings.

My Big Fat Greek Spanakopita Pie

Spanakopitas are popular Greek appetizers in which spinach and feta cheese are encased in buttered phyllo pastry. The original version is quite delicious, yet extremely labor-intensive.  I’m passing along my Spanakopita Pie, which combines the ingredients from the original Spanakopita filling and bakes them up into one delicious pie.

Although this pie contains more spinach and fewer eggs than most quiches, it is like a quiche in that it can be made ahead and freezes well. A whole, baked pie can be reheated in a 300-degree oven for 15 to 20 minutes, or individual slices can be heated in the microwave. The baked pie can be frozen for up to one month.

Spanakopita Pie is a great meatless entrée for a light supper served with sliced tomatoes and cucumbers or a fresh fruit salad. Or, serve your pie as a side dish to grilled chicken or lamb chops for a Greek-inspired meal.

• 1 tablespoon butter, margarine or olive oil
• 1/2 bunch green onions, green and white parts included, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon dried dill weed
• 2 10-ounce packages frozen chopped spinach, thawed and drained well
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch ground cayenne pepper
• 4 ounces feta cheese, crumbled
• 1 cup lowfat cottage cheese
• 4 eggs, beaten
• 1 frozen deep-dish pie shell
• Paprika, for garnish

Preheat oven to 375 degrees F. Melt butter or heat olive oil in a medium skillet. Add green onions, oregano and dill weed and sauté for 2 to 3 minutes. Add spinach, black pepper, salt, nutmeg and cayenne and sauté 3 minutes more. Set aside to cool.

Combine feta and cottage cheeses with eggs in a medium bowl. Add spinach mixture and pour into the pie shell. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.

Makes 6 servings.

Quick and Easy Onion Etc Quiche

Not in the mood to follow a recipe? Great... this is the recipe for you! 

1 tablespoon butter


1 large onion, diced (Valadia Onions ROCK!)

3  - 4 eggs  ( I like 4)

1/3 cup heavy cream or milk

1/3 cup shredded Swiss cheese ( or use cheddar)

Other stuff ( could add broccoli, pepperoni, cooked chicken, chopped ham, zucchini etc)

1 (9 inch) unbaked pie crust  (NOT a deep dish one!)
Directions

1.Preheat oven to 375 degrees F (190 degrees C).

2.Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.

3.In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.

4.Bake in preheated oven for 30 minutes, or until eggs have set.

All you need is crusty loaf of bread or a cup of soup and you're all set!

Easy "Use What You Have" Pasta Meals

Who doesn't like easy and using what's on hand?  I know I do, especially on a cold rainy or snowy night.

Two ways to make great pasta dishes!

Baked Pasta

Mix cooked pasta with sauce, pour into a 13” x 9” baking dish and added a bit more sauce so it's not dry. Top with mozzarella and.or parmesan cheese. Cover with foil and bake  at 350 degress for about 20 minutes. When warmed through remove top and brown cheese if desired so the cheese on top gets browned.


Cooked Gourmet Pasta Dinner

Into a saute pan, add sauce (red or white), then leftover cooked pasta, minced garlic, and extras like, cheese, pepperoni, onions, mushrooms,  meat or seafood........ cook through until it is hot and cheese melts, top with shredded parmesan cheese and serve!

Easy Baked Pasta



Ingredients:



Any kind of leftover pasta with sauce



Extra sauce if you’d like



Shredded Mozzarella and grated parmesan cheese



1.Preheat oven to 350 degrees.

2.Put leftover pasta in a 13”x9” dish sprayed with non-stick spray and spread into an even layer. Add extra sauce if you wish.

3.Cover with aluminum foil. Bake for about 20 minutes to heat through.

4.Uncover pan, cover with cheese, and bake uncovered for another 5-7 minutes until cheese is melted. Alternatively, broil to melt cheese, watching closely.

5.Cut into squares and serve

Mexican Lasagna Pie

To prep and cook: 15 minutes
To bake: 20-25 minutes
Serves: 6 to 8

Now, here’s one clever and downright simple dish. I wish I could take credit for it, but this recipe has made the circuit. The only trick is to find corn tortillas the same size as your glass pie pan. And actually, that’s no trick either—you can always cut to fit. I use a 10-inch pie pan, but a 9-incher works well, too. With it’s Mexican flavors, the “lasagna” is comforting.

I discovered that substituting reduced-fat sour cream and fat-free refried beans does not reduce the flavor, so I’m all for using them.
Vegetable oil cooking spray for misting the skillet 1 pound ground beef round (see Tip)
1 jar (12 ounces) chunky salsa 6 corn tortillas (10 inches each)
1 can (16 ounces) refried beans, fat free if possible
1 cup reduced-fat sour cream 1 package (8 ounces; 2 cups)
pre-shredded Mexican-style four-cheese blend
Chopped fresh tomato and chopped scallions, for garnish (optional)
Tip: I enjoy cooking with lean ground beef because for most recipes it isn’t necessary to fuss with draining off the fat. But should you have a fattier beef, brown it, then rinse it in a colander under running hot water. Return it to the skillet, stir in the salsa, and continue with the recipe.
1. Preheat the oven to 400°F.

2. Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4 to 5 minutes. Stir in 1⁄2 cup of the salsa. Set the beef mixture aside.

3. Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top it with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, then 1⁄2 cup of the sour cream, then 1 cup of the cheese. Top with the remaining 3 tortillas and repeat the layers, ending with all but 1⁄4 cup of the remaining cheese. Cover the pie pan loosely with aluminum foil.

4. Bake the “lasagna” until it is hot throughout and the cheese has melted, 20 to 25 minutes. Remove the “lasagna” from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1⁄4 cup cheese and the chopped tomato and scallions, if desired.

5 Star Tortellini with Creamy Roasted Garlic Sauce - Comfort Food!

If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. Serve with a nice bread and a glass of wine.

1½ hours | 10 min prep

SERVES 4

• 1-2 head garlic (depending on how intense you want your sauce)
• 1-3 tablespoon olive oil, divided
• 1 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup parmesan cheese, grated
• salt and pepper
• 1 (14 ounce) package tortellini (fresh or frozen)
• 1 tablespoon butter

1. Preheat oven to 350°F.
2. To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
3. Place the heads in a square of aluminum foil with the head facing up.
4. Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
5. Seal the foil and roast for 1 hour.
6. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
7. Place the roasted garlic into a blender or food processor.
8. Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
9. Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
10. Whirl to combine.
11. Sauce will be thick at this point. Set aside.
12. Cook the pasta until al dente; drain.
13. Melt the butter in a skillet.
14. Add the pasta and toss with the butter until coated.
15. Add the sauce, cook and stir until sauce becomes thin.
16. Simmer for 10 minutes, stirring occasionally.
17. Serve immediately with extra Parmesan cheese on top to desired taste.
18. To make this a more substantial meal, you could add chopped cooked chicken, broccoli or peas.

Mini Potato, Green Onion and Cheese Frittatas

Serve these little rounds of delicious flavor as your main course or as an accompaniment to tomato soup. They’re easy, portable and comforting on a cold night.
Makes 36 pieces

Prep time: 10 minutes      Bake time: 8-10 minutes


Cooking spray

6 eggs, beaten

1/2 cup milk

1/2 teaspoon pepper

1/2 teaspoon salt

Pinch cayenne pepper

1 large potato (about 12 ounces), baked, peeled and finely chopped

2 green onions (about 1/2 cup), white and green parts finely chopped, plus more for garnish

3 tablespoons roasted red pepper, drained, and finely chopped, plus more for garnish

1/2 cup sharp Cheddar or Swiss cheese, shredded

Sour cream, for garnish


1.Preheat the oven to 375°F. Spray 3 mini muffin tins (made for 12 muffins) with cooking spray.

2.In a large bowl, whisk together the eggs, milk, pepper, salt and cayenne pepper. Stir in the potato, green onions, roasted red pepper and cheese.

3.Fill each muffin cup with 1 tablespoon of the egg mixture.

4.Bake until puffed and just set in the center, about 8 to 10 minutes. Let stand 5 minutes. Using a small rubber spatula, gently loosen the frittatas from the muffin cups.

5.Garnish each with a small dollop of sour cream, thinly sliced green onion and finely chopped roasted red pepper. Serve warm or at room temperature.

Make Ahead Tip: Frittatas can be made several hours ahead. Refrigerate, well wrapped, until ready to serve. Reheat slightly in a 250°F oven.

Welsh Rabbit - She Loves Wine's

1/4 cup butter
1/2 cup flour
1/2 tsp salt
1/8 tsp. cayenne pepper
1/8 tsp. dry mustard
2 cups milk
1 tsp. w-shire sauce
2 cups shredded sharp cheddar
toasted white or rye bread

In a 2 qt. saucepan over low heat, melt butter.
Stir in flour, salt, mustard and pepper until blended.
Add milk and w-shire sauce. Cook stirring until thickened.
Add cheese and cook, stirring just until cheese is melted and well blended. Pour hot cheese mixture over warm toast, sliced turkey, cooked broccoli, etc. Yummy!!

This is good over -

Warm Toast
Sliced turkey
cooked broccoi spears

Or
Warm toast
Sliced tomatoes
Cooked Bacon slices