Creamy Avocado Pasta

As you can probably tell, lately I discovered what one of the best foods is... avocado! Here is a recipe that is a must. It is very easy to make, filling, and delicious. I apologize for some of my pics since I'm no photographer, but trust me when I say this is worth making!! From http://www.thecomfortofcooking.com/2012/08/creamy-avocado-pasta.html

Creamy Avocado Pasta

Ingredients
12 oz. pasta (I used whole wheat spaghetti)
2 ripe avocados, pitted and scooped
1 lemon, juiced
2 cloves garlic
1/4 cup olive oil
1 handful fresh basil (I used the shredded prepared kind--about 1/2 Tbsp)
1/4 tsp. kosher salt
Freshly grated parmesan


Directions
Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, 8-10 minutes.

In a food processor (I didn't use one and just smashed the avocado in a bowl and then combined with seasonings) mix avocado flesh, lemon juice, garlic, olive oil, basil and salt. Blend until smooth and creamy. Set aside in a large bowl.

Transfer cooked pasta to the bowl. Toss with avocado mixture and freshly grated parmesan. Serve with additional grated parmesan, if desired.

Enjoy!

Basil Pesto Pasta Salad with Spinach

I made this recipe recently and was very impressed with it. Although it may be another salad, I recommend trying it. I packed this up for my lunch today and it was sooo good! I didn't include the chicken because I didn't want to take the time to cook it, and it was still perfect.
*Also, I cut the recipe down to about half, which served 2 medium-sized salads

Pesto Pasta Salad with Spinach

 

1 pkg bow tie pasta whole wheat or plus 

1 TB olive oil

1 cup basil pesto jarred or homemade (see below)

1/4 cup Italian dressing

1 cup chicken grilled, can, rotisserie 

2 cups spinach 

1 pint cherry tomatoes 

1/2 cup feta cheese

1. Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under water. Drizzle with olive oil and stir around.
2. Put the pasta in a large serving bowl and stir in the pesto and Italian dressing. Add the spinach, chicken, tomatoes and feta cheese. Toss to combine. Salt and Pepper to taste.
3. Cover the pasta and refrigerate. If the pasta seems dry before serving, you can stir in another tablespoon of olive oil.

*I have never bought basil pesto before, and I looked at several recipes online to get a feel for a good basil pesto. I tossed ingredients together, but here is an estimate of the measurements (you can double if you are using normal portion amounts, since I cut it down to 1/2.)

1/3 C very finely chopped walnuts

1/4 tsp dried basil

1/8 tsp minced garlic

1 tsp olive oil

1 Tbsp Parmesan cheese 

1/8 tsp salt

1/8 tsp pepper

*combine ingredients together for the pesto

Fresh Tomato Basil Pasta

If you are ever sick of spaghetti sauce and want something fresh, this recipe would definitely be one to make. It's easy and only takes about 10 minutes to cook, too!


Fresh Tomato Basil Pasta

once again, I apologize for the picture quality. My camera isn't the best, but trust me when I say it's something worth making.

2 large ripe, firm tomatoes, diced (about 2 cups)
1 Tb fresh chopped basil or 1 tsp dried basil
1-2 cloves fresh garlic, minced
½ tsp kosher salt
1/8 tsp fresh ground pepper
Shredded Parmesan cheese
6-8 oz angel hair pasta
optional: sliced grilled chicken.

Mix together the diced tomatoes, chopped basil, minced garlic, salt, and pepper. Let “marinate” on counter for 30 minutes. Cook the pasta al dente. Cook tomato mixture on a frying pan (with no oil) for about 5 minutes for all the ingredients to absorb together (if you also top it with chicken, add it in to cook with all the ingredients). Drain pasta and toss with the tomato mixture. Serve with freshly grated Parmesan. Mmmmmm

Tortelini pasta and spinach salad

 Tortellini Pasta and Spinach Salad

Here is a very simple, basic recipe that I recommend.  Sorry it took me a while to post and you may consider it more of a summer dish, but I promise that there will be several delicious fall recipes coming up soon! Yes, I created this recipe, but trust me that it's worth trying. All you need:

1 package of spinach and cheese tortellini pasta. (I used the Barilla brand, which may be harder to find, but I bought it at Target.)

1 package of fresh spinach, roughly chopped

1/4-1/2 bottle of Italian dressing

1/2 C Parmesan cheese

Cook pasta according to package (the brand I used took 10 minutes). Drain, and let cool.

Mix pasta with dressing, cheese, and spinach, then voila! You've got yourself a tasty pasta. Keep in mind that proportions with the ingredients can be changed according to your taste. I personally like less dressing but some people may enjoy more. This serves about 5-6 medium-sized salads

Zucchini and Tomato Penne

I decided to try zucchini for the first time, if you don't count it being in bread. I found this recipe online (http://www.tasteofhome.com/Recipes/Zucchini-Parmesan#.UCLRNYhXEfo.pinterest) for zucchini and tomatoes, but I tweaked it and served it over pasta. It was delicious!! You can serve it with cooked hamburger or chicken if you'd like, too. I also used 2 zucchini, 1 tomato, and cut the spice portions in half for a few servings, or you can cut the recipe in half

1/2 to 1 teaspoon minced garlic
1 tablespoon olive oil
4 medium zucchini, cut into 1/4-inch slices
1 fresh slicing tomato or 1 1/2 Roma tomatoes, chopped.
1/2 teaspoon Italian seasoning 
1/4 teaspoon onion salt 
1/8 teaspoon garlic powder
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

In a large skillet, saute garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender.

Stir in the tomatoes, and then seasonings. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through.

 Sprinkle with Parmesan cheese and then serve over pasta (penne, angel hair, or whichever you desire). Yield: 6 servings.

Easy Pizza Rolls

I didn't think these would be too spectacular since they are so easy to make, but they are definitely worth it! They would be especially nice to try if you are a college student or newly wed, since they don't use as many ingredients. The original recipe creates a lot, however, I used 5 biscuit roll doughs (from one can) and sprinkled each one with the seasonings and placed inside enough for each one.

Easy Pizza Rolls (adapted from http://richestoragsbydori.blogspot.com/2012/03/mini-post-pepperoni-pizza-rolls.html )

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can) (remember what I said on how you can cut back)
56 pepperoni slices (you can still cut back) or ham and pineapple or whichever pizza fillings you would desire
Mozerella cheese, sliced or shredded
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce

Flatten a biscuit out and stack toppings and cheese on top.

(I cut 2 slices of ham in half and stacked them on top of the cheese, then cut 2 cubes of pineapple and placed them on top as well.)

Gather up the edges of the biscuit.

 
Line the rolls up in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with parmesan, Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.

Be careful when first biting in them, because the filling will be hot. Serve the rolls with warm pizza sauce for dipping.  

Lasagna Roll Ups

Lately I have become I fan of freezer meals. This recipe right here is great for the left overs to be put in the freezer for later on, since they are in individual servings (very nice for college students, like this one here.)  I didn't realize that making lasagna is a little more time consuming than I imagined, but it wasn't too bad. One very nice thing about this recipe is that it's not too saucy! You know what I mean, when the noodles and everything are falling apart because there's so much sauce?! These don't have that problem. Hope you can try this sometime--don't even think about opening that box of Stoufer's.

Lasagna Roll-Ups 
(Adapted from http://cookingclassy.blogspot.com/2012/02/lasagna-roll-ups.html)
makes 12

Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste


1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper


12 uncooked lasagna noodles (you can use oven-ready if that's all you have, just don't boil them! Soak them in water instead. Details are below.)

Directions:
      Preheat oven to 375 degrees.  Drizzle one tablespoon olive oil into a large non-stick fry pan.  Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned.  Drain fat from beef and chop up the mixture into small pieces.  Add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir.  Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
      Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. (If you are using oven-ready, then soak them in a bowl water for about a half hour, or until they are tender enough to roll up--but don't boil them if they are oven ready because they will fall apart. Be very careful peeling them apart.)  Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper, Seran Wrap, or cookie sheets.  
      Prepare cheese mixture (I did this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine.  Stir in chopped fresh parsley.  Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
  Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle.  Roll noodles up jellyroll style and arrange seam side down in baking dish.  Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups.  Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven.  Serve warm garnished with additional chopped fresh parsley. 

Original Creamy Garlic Layered Pasta Bake

I really wanted to make a simple pasta bake with a creamy sauce and vegetables, so I took the chance to create a recipe. Yes, this is an original. And you know those sauces that ask for heavy ingredients such as butter or half and half? Well this is your lucky day because this hardly has any of that, but it is still very tasty. I'll admit that this is now one of my favorite dishes, not because I made it up, even though I feel proud of coming up with it :)

Rachel Roy's Creamy Garlic Layered Pasta Bake


1/4 tsp minced garlic
1/2 Tbsp butter
1 3/4 C milk (I used 1%) (Put away 1/4 cup of it to use for later)
2 1/2 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1/2 tsp dried Italian Seasoning
1/8 tsp garlic powder
1/4 tsp dried basil
1/2 tsp lemon juice

2 1/2 C dried bow tie pasta
2 C Fresh Spinach
1 large round tomato
1 tsp olive oil
1/2 C shredded Mozzarella cheese
1/4 C crumbled Parmesan cheese

8x8 pan
2 sauce pans


Preheat oven to 375.

Bring enough water inside a sauce pan to a boil for the pasta. Add a pinch of salt, then the bow tie pasta.

Cook butter (only 1/2 Tbsp) and minced garlic in another sauce pan over medium-high heat for 2 min, or until golden. Add 1 1/2 C milk. Whisk and cook for 1 minute to warm up.

Add 2 1/2 Tbsp flour. Whisk to get clumps out, and reduce heat to medium.

Add the salt, pepper, Italian Seasoning, garlic powder, basil, and lemon juice. When the sauce begins to thicken, add the remaining 1/4 C milk. Bring up heat to Med-high for a minute, then reduce to med-low.

Once the pasta is tender, drain. Once the sauce is thick enough, add it to the pasta mixture and stir to combine.

Roughly chop the spinach and the tomato. Shred the mozzarella if not already.

Coat an 8x8 pan with the 1 tsp olive oil. Layer the creamy pasta, then the tomato pieces, then the spinach. Top with cheeses.

Place into the oven and bake at 375 for 30 minutes. Voila!

Homemade Pizza

I have had a goal for a while to make a real, homemade pizza. Let me tell you, it was worth it making the dough and the sauce. I have used my mini George Foreman grill for a few grilled pizzas, which are also delicious (link on how to grill a pizza is posted below), but I wanted to make a larger one where the dough needed to rise before putting in the oven.

Homemade Pizza

Pizza dough recipe is from Annie's Eats and the directions are from http://italianfood.about.com/od/breadspizza/a/aa042205_2.htm (Because it has a more thorough explanation on how to make it, especially if you are using a metal pizza pan or cookie sheet.) :


the sauce is from Our Best Bites

Basic Pizza Dough

Ingredients:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

Begin by dissolving the yeast in the water, in a large mixing bowl; let it stand for 5 minutes. Add the remaining ingredients and mix, either by hand or with a mixer set to low speed, until the ingredients are blended. Now hand-knead the dough or mix it with a dough hook setting the speed to low for about 10 minutes, or until the dough is smooth and elastic. Coat the insides of another bowl with olive oil and turn the dough in it to coat it too, then cover with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.



For the baking, if you have a wood-fired pizza oven, fire it up. If you are instead using your kitchen oven, preheat it to 475 F (250 C) -- if you are using a baking stone it should heat for at least 45 minutes. Otherwise grease and dust two flat baking sheets with corn meal. Divide the dough in half, shape each half into a ball and let them sit for 15 minutes. Then shape them into disks, stretching them out from the center on a floured surface. Do not roll them, because rolling toughens the dough.

You are now ready to assemble the pizzas: Ladle and spread a half cup or so of tomato sauce or chopped canned tomatoes over the disks, leaving an inch of sauce-free rim, add the toppings (see next page), and bake.
If you're using a baking stone and have a baker's peel (a thin metal disk with a handle), lightly flour it, slide the pizza onto it, and transfer it to the stone with a deft yank -- the flour will keep the dough from sticking. If you don't have a peel, use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone.

If you're using a metal baking pan you should bake the pizza towards the bottom of the oven. In a recent post to Rec.Foods.Cooking Karen suggested baking on the bottom rack for about 4 minutes, or until the pizza is firm enough to slide off the pan, and then slide it from the pan straight onto the rack to finish cooking.

The pizza will in any case be done when the crust is browned and the toppings are cooked; this takes 3 minutes in a wood-fired oven and about 15 at home. If you discover that the mozzarella begins to brown before the other ingredients are cooked to your satisfaction, the next time add it after the pizza (with the other toppings) has baked for about 5 minutes.

Having said all this, once you have your dough, what to do with it? The standard topping combinations one encounters in Italy differ somewhat from those I have encountered elsewhere. The quantities given on the next page will be sufficient for one pizza each, so if you make the dough given above you will need to double the amounts, or select two. 

Pizza Sauce:

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey (I usually use sugar because it’s easier and hey, I think we’ve established here that if there’s an easy road or a hard road, I usually take the easy road…)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

For the toppings, I split up the pizza into different parts to add some variety. It's just an idea but it made it better :)

Also, here is the tutorial for a grilled pizza: (Again, I just use my George Foreman grill. I spread olive 

oil on the grill and then put on the dough, I close the lid, 

then put on the toppings, then put the lid down

once again. Don't worry, the toppings come off the grill's lid very 

easily.)  

stretching out the dough is one of the harder steps, but as the
directions read, don't use a rolling pin because it will toughen
up too much. Just be sure to get it as even as possible so it doesn't
tear up once it is ready to eat 

the pizza sauce

about to be put into the oven

ta da!!

Also, a grilled pizza can look something like this (This
one in particular is BBQ chicken topped with tomatoes and bell peppers):

 

Chicken and Spinach Stromboli

If any of you continue to read my blog, you may notice that one of my favorite cooking websites/cookbooks is Our Best Bites (I also used the help of this blog for the online version: http://shareandremember.blogspot.com/2011/07/our-best-bites-spinach-chicken.html.) I once came across this stromboli recipe as it sounded very interesting. I usually like spinach and the rest of it sounded good to, so I gave it a shot, and mama mia this was one of the best things I have ever tasted! For the dough , try Our Best Bites' Pizza breadstick/ pizza dough recipe.


Spinach – Chicken Stromboli

• 1 refrigerated pizza crust or 1 recipe of Breadstick dough
• 2 teaspoons olive oil, divided
• 1 1/2 teaspoons Italian Seasoning
• 3 1/2 tablespoons canned Parmesan cheese, divided
• 1 1/2 cups shredded mozzarella cheese
• 2 cups loosely packed spinach leaves
• 8 ozs shredded, cooked chicken breast, about 2 cups
• 2 Roma tomatoes, diced
• Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package or recipe (425).

1. After making the dough, Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 tablespoons Parmesan on top.

1. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, tomatoes, and mozzarella cheese over the dough. 

1. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam. *This and placing it into the pan or cooking sheet is the hardest part. It takes practice. I'll admit I'm still not the best at it, but no matter what, it will still taste good.

1. Place seam-side down on a baking sheet or 9x 13 pan sprayed lightly with nonstick spray.Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
2. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.