... Linguine with Shrimp Scampi

This may be one of the quickest and easiest pasta recipes to make.  And when you have a night full of catching up with an old friend planned, quick and easy is the best way to go.

A little pre-get together prep and you'll be well on your way to getting the scoop on what's been happening over the last couple months.  

Shrimp pasta is the perfect meal for spending the least amount of time in the kitchen possible.  They both cook up very quickly.  Keep your eye on those shrimp, as soon as they're pink, they're ready!

Linguine with Shrimp Scampi

serves 4

vegetable oil

kosher salt

1 1/2 lbs linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 lbs large shrimp, peeled and deveined

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

grated zest of one lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat.  Add the garlic.  Saute for 1 minute.  Be careful, the garlic burns easily!  Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and put it back in the pot.  Immediately add the shrimp and sauce, toss well, and serve.

Taylor's Notes:

I would add a little salt to this and / or a few more shakes of the red pepper flakes.  But, you know, I like it spicy so proceed at your own risk!  We had this with some crusty French bread and a nice red wine.  Hey, what's girls night without a little vino?  And, in case you were wondering, yes, I found this recipe on Pinterest.  I'm telling you, it's the best site since, well... I don't know what.  But it's good.  If you're on it, check out my 'foodie' board for recipes I'm planning to try and my 'check list' board for recipes I've already tried... and my comments about them :)  

Enjoy!

... Spicy Thai Noodles

I've had this recipe pinned for quite a while now.  That's one of the downfalls of Pinterest... pin and forget.  Love 'em and leave 'em.  Until now.  Now I'm making a goal to actually make the recipes that I pin.  Viva la Pinterest!

The beautiful thing about most online recipes - and especially well-read food blogs - is that there are nearly always comments from readers who have made the recipe.  After reading several of them, I found myself tweaking the original recipe before I even started.  Here's the original recipe should you choose to follow it.  See my notes below for my changes.

Spicy Thai Noodles
serves 4

1 box linguine or angel hair pasta
1 - 2 tablespoons crushed red pepper
1/4 cup vegetable oil
1/2 cup sesame oil
6 tablespoons honey
6 tablespoons soy sauce
green onions, cilantro, peanuts, toasted sesame seeds, shredded carrots

Boil noodles.  Drain.

Chop green onions, cilantro, carrots, and peanuts.

Heat both oils and crushed red pepper over medium heat in a small pan (2 tablespoons makes this dish very spicy.  I use only 1 tablespoon or less of pepper.)  Strain out pepper and reserve oil.  To oil, whisk in honey and soy sauce.  Toss mixture with noodles.

Refrigerate overnight or until cold.  Before serving, top each individual serving with onions, cilantro, carrots, peanuts, and toasted sesame seeds.  Serve cold.

Taylor's Notes:
As I mentioned, there were several comments to the original blog post... and I loved reading them.  You can always find great information from other readers and often the blogger will add notes, too.  Like, for instance, you really don't need the vegetable oil.  Several people - even LeAna, the blogger, said that she now leaves it out.  I added 1/8 cup just to see how it'd be.  Silly me.  I should have listened.  It wasn't bad, but was definitely more oily than it needed to be.  So, lesson learned - leave it out.  The other great tidbit I found was to add rice wine vinegar and a little peanut butter (I used Justin's Almond Butter as I've quickly become addicted to it).  And finally, as always when chilies are concerned, add at your own risk.  LeAna warns you in the original recipe that the full two tablespoons add a lot of heat.  You know me, I love heat, so add as you wish.  I actually used a tablespoon and a half of Sambal Oelek, which is chili paste.  Since I used that, I didn't drain the flakes from the oil.  

A few other things I did on my own was use Udon noodles instead of linguine.  I also added shrimp.  Several other readers added chicken, broccoli, mushrooms.  I forgot the peanuts (bummer!  they would have added great texture).  As always, the beauty of cooking is being able to make it your own.  So go get in the kitchen and be creative!  Add what you like and leave out what you don't.  And by all means...

Enjoy yourself!

... Ravioli Gratins with Goat Cheese, Basil Pistou and Pine Nuts

My collection of Le Creuset cookware is growing!  How fantastic are these Mini Cocottes that my dad gave me for Christmas?  He's such a good guy.  He also got me the cookbook to go along with it and I have no doubt he'll be benefiting from this gift often.  He's no fool.

I've flagged nearly all of the recipes in the book, but this one was the winner when my sister and nephew were coming for dinner.  Lucky for me and Kate, Elliott doesn't eat much (he's only 3 months old, after all) which meant leftovers for us.  And those leftovers were just about as good as the first round, which is saying a lot coming from me.

The prep work was easy.  Throw a bunch of fresh basil, some garlic and a little olive oil into a food processor and, voila, you have basil pistou.  Which, we learned, is pesto sans the pine nuts.  You could certainly switch the two out in this recipe, but whatever you do, make it fresh.  I've found some great jarred pestos, but, as with most things, nothing compares to fresh.

The recipe is simple to assemble.  A few layers of four or five items, pop it in the oven, and out comes this...

A perfect single serving of pasta.  Now I'm off to choose a recipe just for Dad.

Ravioli Gratins with Goat Cheese, Basil Pistou and Pine Nuts
serves 4

3/4 cup crumbly fresh goat cheese
2 bunches of fresh basil
4 cloves of garlic
several drops of olive oil
1/4 stick sweet butter
3/4 cup heavy cream
1/2 lb of fresh cheese ravioli
1/2 cup pine nuts
4 tablespoons of grated Parmesan cheese

Prepare the basil pitou.  Rinse the basil leaves under cold water.  Gently dry in a clean kitchen towel.  Peel the garlic and take out the inner germ.  With a small mixer, mix the garlic with the basil and a few drops of olive oil.

Precook the ravioli for one minute in salted boiling water, taking care to drain them well.  Add several drops of olive oil to coat them and prevent them from sticking together.

Preheat the oven to 400 degrees.

Lightly butter 4 mini cocottes.

Add to each, a layer of ravioli, a spoonful of crumbled goat cheese and one of the basil pistou.  Add one teaspoon of pine nuts and continue with another layer of ravioli, one tablespoon of cream, one of goat cheese and a last one of pistou.  End with a layer of ravioli, a tablespoon of cream and a generous amount of grated Parmesan.

Bake, uncovered, for about 10 minutes until the tops look crunchy and a deep golden brown.

Just before serving, add several fresh, roughly chopped basil leaves and a teaspoon of pine nuts scattered on top.

Taylor's Notes:
There really isn't much to say about this.  It's as simple as it seems and as good as it looks.  I'll definitely keep this one towards the top of the pile.  It's perfect for a small dinner party and ideal for people who only like leftovers one more time (ahem).  

Enjoy!

... Spaghetti with Herbs, Chilies, and Eggs

Is there anything more simple than pasta?  Maybe PB&J, but I try to not keep peanut butter in the house (I'm a bit of an addict.)  So... pasta.  Simple, quick, delicious.  And so many ways you can make it.

I'm a big fan of cheese and olive oil.  Always have been.  Add freshly minced garlic and a little heat from some chili flakes and there's not much better.  Until...

Yep.  That's an egg on pasta.  Don't knock it 'til ya try it.

Spaghetti with Herbs, Chilies, and Eggs

serves 4

12 ounces spaghetti (3/4 box)
4 tablespoons olive oil
2 garlic cloves, sliced
1 red chili pepper, sliced
12/ cup chopped fresh herbs
4 large eggs
1/4 cup shaved Parmesan

Cook the spaghetti according to the package directions; drain and return it to the pot.

In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes.  Add to the pasta in the pot, along with the herbs, and toss to combine.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.  Add the eggs and cook until the whites are set, 2 to 3 minutes.  Serve the eggs on the spaghetti.  Top with the Parmesan.

Taylor's Notes:
As I've said before, the beauty of cooking is that, from time to time, you can wing it.  Especially when you don't happen to have all of the ingredients on hand and you're too lazy hungry to go to the store. So, my version of this recipe included spaghetti, olive oil, garlic cloves, chili pepper flakes, eggs, and Parmesan.  Hey, look at that - practically only missing the herbs!

Enjoy!

... Linguine with Zucchini

How can you not want to make a recipe with a rhyming name?  I mean, come on, it just sounds fun.  And when it looks like this, it's even better.

Linguine with Zucchini and Goat Cheese
serves 4

12 ounces linguine (3/4 box)
1 tablespoon olive oil
1 pound zucchini, sliced into thin half-moons
kosher salt and pepper
1 clove garlic, chopped
5 ounces fresh goat cheese, crumbled
2 teaspoons grated lemon zest

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a medium skillet over medium-high heat.  Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.

Stir in the garlic and cook 1 minute more.

Add all but 2 tablespoons of the cheese into the pasta.  Add the reserved cooking water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  Stir until creamy.

Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.

Taylor's Notes:
I tried one reviewers recommendation of using Laughing Cow cheese instead of the goat cheese.  I know, I'm shocked, too, but this girl needs to watch her waistline and she's not too interested in seeing it expand.  And thanks to that review, I don't have to... at least with this recipe.


Enjoy!

... Tortellini with Butternut Squash, Mushrooms, and Fontina

I may have said this last year about this time, but I love Fall.  Fall colors, Fall weather, and especially Fall flavors.  Although I switched up the ingredients a little bit in this recipe, I still think it was a great one to welcome in the new season.

Instead of using butternut squash, I used a sweet potato... or is it yam?  Apparently it depends on what part of the country you're from, so go with what you know.  I halved the recipe so I wouldn't feel like I needed to invite the entire on-duty crew of local firemen to dinner, although I'm thinking that may not be such a bad idea after all...

... next time, boys.

Tortellini with Butternut Squash, Mushrooms, and Fontina
serves 4

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces Fontina or Gruyere, grated (1/2 cup), plus more for serving

Heat oven to 450 degrees.  On two rimmed baking sheets, toss the squash and mushrooms with the sage, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.

Meanwhile, cook the tortellini according to the package directions.  Reserve 1/2 cup of the cooking water; drain the tortellini and return to the pot.  Add the vegetables, Fontina, 1/4 cup of the cooking water, and 1/2 teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry).  Sprinkle with additional Fontina.

Taylor's Notes:
As I mentioned before, I used a sweet potato instead of the butternut squash... mostly because I wanted to make a smaller recipe.  If you follow in my footsteps, though, you won't need to roast the veggies for quite as long, maybe more like 15 minutes.  I'm not quite sure roasting the sage for the entire time is a great idea either, as it tends to crisp up a little too much.  Maybe add it halfway through the roasting time.


I couldn't find Fontina at the store, so used Asiago.  Truth be told, I'm not sure that's a truly equal substitute, but hey, delicious cheese is delicious cheese and the Asiago was good in my book.  Really, you could use anything you like.


Enjoy!

... Corn and Pasta Salad with Homemade Ranch Dressing

It's the age-old dilemma... do you take a green salad or a pasta salad to a Summer BBQ?  Or am I the only one who questions these things?  Just me?  Ok then.  Well, should you ever find yourself in my shoes, here's the perfect solution... both!

With fresh, bright colored veggies, crisp bacon, and sweet Summer corn roasted to perfection, this recipe will be the perfect addition to your backyard barbeque... or dining room barbeque if you're suffering the sweltering heat like we are.

The homemade ranch dressing was really easy and added the perfect creaminess and tang to this side.  And, lets be honest, anything that has pasta in it is good with me.

So next time you're pondering what kind of side salad to make, just think What Would Taylor Do? and you'll have your answer.

Corn and Pasta Salad with Homemade Ranch Dressing

serves 6

4 ounces gemelli pasta

1 small garlic clove

kosher salt and freshly ground black pepper

1/3 cup reduced-fat sour cream

1/3 cup buttermilk

2 teaspoons cider vinegar

1 scallion, minced

2 small ears fresh corn

8 ounces grape tomatoes, halved

1/4 small red onion, thinly sliced lengthwise

4 cups baby arugula

2 sliced bacon, cooked until crisp and crumbled

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt.  Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste.  Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar, and scallion; season with salt and pepper.  Whisk the dressing until smooth and reserve.

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired).  Add the corn, tomatoes, onion and arugula to the bowl with the dressing; gently toss to coat.  Sprinkle with the bacon.

Taylor's Notes:

It's always surprising to me to find an incomplete recipe.  Like the one above... what are you supposed to do with the corn?  Just put it in raw?  That doesn't seem quite right...  And when does the pasta go in?  Here's my take on it, they just want us to all be creative and explore new ideas with the ingredients they've given us.  Pretend like you're on an episode of Chopped... only if Ted Allen ever shows up in your kitchen you better call me.  Pronto.

I digress... I decided to roast the corn before adding it to the salad.  My first thought was to grill it on the cob and then I remembered it was over 100 degrees outside and the oven practically turned itself on.  Thanks to my good buddy Mark Bittman, I found quick directions to roasting corn.  Put it on a baking sheet in a 500 degree oven for 10-20 minutes, rotating every few minutes.  What that meant to me was 15 minutes, rotating every five.   I put it in the oven as the pasta was boiling and then cut it from the cob and added it to the dish once everything else was finished.  As for the pasta, just toss it in with the veggies and dressing and you'll be good to go.  

And there you have it.  A quick summer side salad perfect for any occasion, whether you're in the mood for pasta or greens.

Enjoy!

... Mediterranean Orzo Salad with Feta Vinaigrette

After the mass amount of meat I ate this weekend, I figured it was high-time for a veggie salad.  So maybe I missed Meatless Monday by a day, but hey, better late than never, yes?  This recipe was right up my alley : Mediterranean flavors plus light, quick and easy to make.  Done and done.

Mediterranean Orzo Salad with Feta Vinaigrette
serves 4

1 cup uncooked orzo (about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Cook the orzo according to package directions, omitting the salt and fat.  Drain; rinse with cold water.  Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade.  Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.  Sprinkle each serving with remaining feta cheese.

Taylor's Notes:


This was a perfect weeknight meal.  Do I say that a lot?  If so, it's only because I love easy weeknight meals.  And really, who doesn't?  Anyhoo... this would be perfect as a side with chicken or fish, but was really great on it's own too.  


Those of you who know me well will be very surprised that I actually used the sun-dried tomatoes.  But I did and I liked them.  I know, shocker.  I'm becoming such a big girl.  I also added capers... a salty little twist that, quite frankly, I'm surprised wasn't in the original recipe.  But, like I often say, make it your own.  Add what you want, leave out what you don't.  Double the amount of olives, cut the onions in half (hello, thank goodness it's not date night!)  Whatever you do...


Enjoy!

... Ravioli with Sweet Potatoes and Thyme

Ok, this is hands down one of the best recipes I've made lately.  Absolutely the best Meatless Monday recipe.  And what's even better... it's so easy.  Honestly, it had me at 'sweet potatoes and thyme' and then when I read 'goat cheese' I was sold.  The only thing that might make this any better may be toasted walnuts... or another serving.

The sweetness of the potatoes against the savory aroma of the thyme and the creaminess of the goat cheese... in the words of Carrie Bradshaw, Hello, lover.  

Ravioli with Sweet Potatoes and Thyme
serves 4

1 pound sweet potatoes, peeled and diced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
16 to 18 ounces of fresh or frozen cheese ravioli
1/2 cup crumbled fresh goat cheese, plus more for serving

Heat oven to 425 degrees.

On a rimmed baking sheet, toss the potatoes, oil, thyme, salt and pepper.  Roast, tossing once, until the potatoes are tender, 20 to 25 minutes.

Meanwhile, cook the ravioli according to the package directions.  Reserve 1/3 cup of the pasta water, drain the ravioli, and return them to the pot.

Gently mix the ravioli with the goat cheese and the reserved pasta water; fold in the sweet potatoes and sprinkle with more goat cheese, if desired.

Taylor's Notes:


This is such a delicious, easy and filling recipe that I'll no doubt be making it over and over again.  Next time, I'll toast some walnuts or pine nuts to add a little crunch and another layer of flavor.  


I left the skin on the potatoes.  It saves a step in prep and you get all those great nutrients to boot!


I'm not sure if I've mentioned my lack of love for leftovers, but I can't wait to have this for lunch tomorrow... and that's definitely saying something!


Enjoy!

... 4 Cheese Macaroni

I think I've mentioned my love for comfort food once or twice, no?  I thought so.  So it should come as no surprise to you that when I spotted this four cheese macaroni I knew I had to make it.  

The good news is it's really easy and relatively quick in the realm of homemade mac n' cheese.  The bad news is it's really easy and relatively quick in the realm of homemade mac n' cheese... you may find yourself making it a little too often (you know, if you like comfort food like I do).

4 Cheese Macaroni

3 cups pasta

2 cups heavy whipping cream

1/4 cup grated Mozzarella

1/4 cup grated Sharp Cheddar

1/4 cup grated Smoked Gouda

1/4 cup grated Pecorino

1 tablespoon cold butter

bread crumbs

cherry tomatoes

basil

salt and pepper

Cook your pasta until al dente in well salted water.  Shock (in cold water) and drain.  In a heavy sauce pot or cast iron pan, bring the cream to a slow rolling boil and reduce by half.  Mix in your cheeses, stirring constantly.  If you don't, you'll regret it, because you'll run the risk of scorching your pan, and having a burnt cheese coating that will take forever to scrape off.  Fold in your cooked pasta and cold butter until the cheeses have coated the noodles.  If the pasta is too thick, add more cream until you get your desired consistency.  Sprinkle bread crumbs over the top - just a light layer.  Broil on high until the crumbs have turned a golden brown.  Garnish with sliced cherry tomatoes and chiffonade basil.  

Taylor's Notes:

I had no doubt this would be a good recipe knowing where it came from.  The Four Foodies never disappoint and this was no exception.  The mac n' cheese was cheesy enough without being overly rich and the four selected cheeses worked really well together.  This will definitely be a recipe I keep on hand (much to my hips dismay)...

Enjoy!

... Linguine with Garlic and Oil

I think I've mentioned how much I love Mark Bittman's How to Cook Everything cookbook once or twice, yes?  Well, imagine my delight when I discovered that he has an app!  iPhone users, iPad users, app-getters rejoice!  It's absolutely my favorite app to date and, yes, I have Angry Birds.  You can browse recipes, make a shopping list, check out variations, it's fantastic.  No, really...  you should get it.  

Just like everything else I've tried of his, this recipe didn't disappoint.  As you may know, I'm not a big lover of tomato sauce so I'm always up for any pasta that has a lighter sauce.  And, as a special bonus, it works for Meatless Monday!

These fresh, bright green herbs pair perfectly with garlic-infused olive oil with a shake or two of red pepper flakes for an extra kick.

In my book, pasta isn't pasta without fresh grated Parmesan... thank goodness dairy-free week is over!

Still in moderation, though, and a little Parm goes a long way.  Sprinkle it over the hot pasta and serve it with multi-grain bread fresh from the oven (even if it's straight from a store-bought bag into the oven).  Hey, it's a weeknight, what do you expect?

Linguine with Garlic and Oil
serves 4

1/3 cup extra-virgin olive oil, more as needed
2 tablespoons minced garlic
hot red pepper flakes to taste (optional)
1 pound long, thin pasta like linguine or spaghetti
1/2 cup chopped fresh parsley leaves

Bring a large pot of water to a boil and salt it.  Put the oil, garlic, the pepper flakes if you're using them, and a pinch of salt in a small skillet or saucepan over medium-low heat.  Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes.  Turn off the heat if the pasta isn't ready.

Cook the pasta until it is tender but not mushy.  When it is done, drain it, reserving a bit of the cooking water.  Reheat the garlic and oil mixture briefly if necessary.  Dress the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry.  Taste and adjust the seasoning, then toss with the parsley if you're using it.

Taylor's Notes:
I took Mark's variation of adding fresh herbs.  He notes to use about 1 cup of whatever fresh herbs you choose.  I used about 3/4 cup of fresh parsley and less than a cup each of basil, oregano, and chives.  I'm guessing that I had more than one cup total, but it just adds to the flavor of the pasta.  Add the herbs to the oil mixture after it is done.  The herbs will soak up most of the oil, so you'll definitely want to add more to the pasta when you dress it.  I also toasted some pine nuts and added those to the pasta for a little crunch.


Enjoy!

... Tortellini, Spinach and Basil Soup

With the exception of the stewed tomatoes, there are a lot of my favorite things in this soup.  Mushrooms, spinach, basil, cheese tortellini... yes, please!  And, as much of a fan that I'm not, the tomatoes add so much flavor to the soup that I definitely wouldn't leave them out.

I love the addition of the red pepper flakes.  I love it so much that I doubled the amount.  Spicy?  Yes.  A good decision?  Absolutely.

The bright color that the spinach and basil add is great.  Don't be afraid to bump up the amount of them either.  I did.

Freshly grated Parm is a must and, you know me, soup is always better with warm, crusty bread along side.

Tortellini, Spinach and Basil Soup
serves 8


1 tablespoon olive oil
1 medium onion, chopped
2 large garlic cloves, minced
8 ounces fresh mushrooms, cleaned and sliced
1/4 teaspoon dried crushed red pepper flakes
3 (15 ounce) cans chicken stock
1 (15 ounce) can stewed Italian-style tomatoes, undrained
1 (9 ounce) package cheese tortellini (fresh or frozen)
1 to 2 cups thinly sliced fresh spinach leaves
2 tablespoons thinly sliced fresh basil (or 1 1/2 teaspoons dried basil)
salt and freshly ground black pepper
garnish: freshly shredded Parmesan cheese

In a large heavy pan over medium heat, heat oil.  Add onion, garlic and mushrooms.  Saute until vegetables are tender, about 5 minutes.  Add crushed red pepper and saute for a few seconds until fragrant.  Add chicken stock and tomatoes; bring to a boil.  Add tortellini then return to a low boil and cook 5 minutes or until pasta is done.  Stir in spinach, and cook 1 to 2 minutes, then add fresh basil and simmer for a minute or two.  Season to taste with salt and pepper.  Ladle soup into bowls, garnish with freshly shredded Parmesan cheese.

Variation: It is nice to add 3/4 pound of Italian sausage, casings removed, crumbled, browned and drained.  Add to the soup when adding the vegetables.

Taylor's Notes:
This is one tasty soup!  And quick and easy, to boot!  I don't have much to note - just follow the directions and you'll be enjoying it in no time!


Enjoy!

... Mini Mac and 'Schrooms

If 'Snowmaggedon 2011' has taught me anything, it's this:

1. I can last about 30 hours in my house before I go stir crazy.  No, that's not true.  I go stir crazy at 24 hours.  At 30 hours I must.get.out.of.the.house.  Now.
2. I am both proud of myself and annoyed with myself for not keeping chocolate in the house.  It would have been eaten for breakfast, lunch, and dinner.
3. When I'm stir crazy and craving chocolate, I must have comfort food.

For me, today, that was mushroom mac n' cheese in the creamiest, cheesiest sauce and a serving size that I am ashamed of.  But, man, was it good.

And, really, mushrooms are good for you.  And so is indulging... every now and then.

If you were caught in Snowmaggedon 2011 (which I'm guessing you were considering it covered more than half of the United States) I hope you survived, stayed warm, and indulged in whatever makes you happy.

Mini Mac and 'Shrooms
serves 8

kosher salt
1 pound mezzi rigatoni
1 stick unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound wild mushrooms, such as oyster or shitake, stemmed and sliced
4 ounces cremini mushrooms, quartered
8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups)
5 ounces pecorino cheese, grated (about 1 1/2 cups)
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes.  Drain the pasta, reserving about 1/4 cup cooking water.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat.  Stir in the flour with a wooden spoon to make a paste.  Cook, stirring, until the paste puffs slightly, about 1 minute.  Remove from the heat and gradually whisk in the milk until smooth.  Bring to a boil over medium-high heat, whisking.  Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes.  Add the nutmeg and season with salt and pepper.

Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.  Add half of the mushrooms and cook until soft, about 8 minutes.  Season with salt.  Push to the side of the pan and repeat with the remaining mushrooms.

Reduce the heat under the sauce to low and whisk in both cheeses until smooth.  Stir in the mushrooms and pasta and toss; adding the reserved cooking water as needed.

Melt the remaining 2 tablespoons butter in a skillet over medium heat.  Add the breadcrumbs and toast until golden; stir in the parsley.  Divide the pasta among 8 small bowls.  Garnish with the breadcrumb mixture.

Taylor's Notes:
Based on the number of dirty pans and utensils I had, you would think this recipe took me hours to make.  It was actually very quick and for that reason, I recommend you have everything prepped before starting.  Clean and slice your 'shrooms, cube and grate your cheese.  If you do that, you won't forget to brown the breadcrumbs and add some of the pasta water to the sauce.  Oh sure, it'll all taste really good, but just think how much better toasty, crunchy breadcrumbs would taste.


Anyhoo... prep.  That's all I'm saying.  


I used cremini and shitake mushrooms.  I'm not sure I've ever cooked with shitake mushrooms before, and I think I prefer cremini.  But, that's the beautiful thing about cooking...


... make it your own and Enjoy!

... Orecchiette with Chicken, Caramelized Onions, and Blue Cheese

Funny story... I love pasta.  Love it.  But I don't love tomato sauce.  I know, it's weird, but it's something about the texture of the stewed tomatoes that gets to me.  Anyhoo... I'm always up for a great pasta recipe with a unique list of ingredients that doesn't include anything mushy.

Another thing I'm a big fan of is fresh herbs.  And really, who isn't?  In a few shorts months, I'll be growing some on my own, but for now I'll pay the well-worth-it price for store-bought.

The caramelized onions were a sweet addition to the woodsy Rosemary and the earthy, nutty blue cheese.

There's nothing fancy about this grilled chicken, but it always makes you feel better eating pasta and cheese when there's something remotely healthy to accompany it.

Oreccheitte with Chicken, Caramelized Onions, and Blue Cheese
serves 4-6

2 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
4 yellow onions, quartered and thinly sliced
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon kosher salt, plus salt to taste
freshly ground black pepper
1 pound orecchiette pasta
1 tablespoon chopped fresh rosemary
1 1/2 cups (6 ounces) crumbled blue cheese

In a large skillet over medium-high heat, melt the butter and 4 tablespoons of the olive oil.  Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are soft, richly browned, and caramelized, 20 to 25 minutes.  Remove from the heat and keep warm.

While the onions are cooking, prepare a hot fire in a charcoal grill or preheat a gas grill on high.  Pound the chicken lightly between 2 pieces of plastic wrap to a uniform 1/4-inch thickness.  Rub the chicken with the remaining 1 tablespoon olive oil and season well with salt and pepper.

Place the chicken about 4 inches from the broiler or directly over the fire.  If using a grill, cover it and cook on one side for about 4 minutes.  Flip the chicken breasts over and continue cooking, covered if using a grill, until tender and the juices run clear when the meat is pierced with a knife, about 4 minutes longer.  Set aside while the pasta cooks.

Fill an 8- to 10-quart stockpot two-thirds full of water and bring to a boil over high heat.  Add 1 tablespoon of salt to the boiling water, and then add the pasta.  Stir and cook the pasta until al dente (cooked through, but still slightly chewy), about 10 minutes.

While the pasta is cooking, cut the chicken into 1/2-inch wide strips and place in a large, warmed serving bowl.  Sprinkle the chicken with the rosemary and toss to combine.  Drain the pasta in a colander, but do not rinse, then add to the bowl along with the blue cheese.  Toss to combine, cover, and set aside briefly until the cheese partially melts.  Add the caramelized onions to the bowl, toss to combine, and season to taste with salt and pepper.  Serve immediately.

Taylor's Notes:
I don't know what it is about serving sizes, but I always feel like they must be determined based on feeding a pack of hungry large men who haven't eaten in days.  This recipe is supposed to serve four to six, however I halved the recipe and I guarantee I could have fed at least five.  So... do what you will, but be ready for leftovers.


Over all, the recipe was very easy to make and took about an hour from start to finish.  Definitely start with the onions as they'll take a good 25-30 minutes to cook down and caramelize.  You absolutely don't want to rush them or take them off too early.  The caramelizing gives them that great sweet taste.  While they're hanging in the skillet, prep the chicken and start the pasta water.  Once the water is boiling, put the chicken on the grill.  Since it's January and way too cold to use my outdoor grill, I used my grill pan and it worked perfectly.  The chicken truly takes only a few minutes per side if it's pounded thin and by the time the second side is getting its grill marks, the pasta will be done.


Serve it with a full-bodied red wine and some great crusty bread (speaking of 'love'...)


Enjoy!

... Pasta with Asparagus, Pancetta, and Pine Nuts

Sisters... I'm lucky enough to have three of them.  Ok, so only one is technically my real sister, but the other two may as well be.  And I'm even luckier that two of the three live right here in KC.  (miss you, Ash!)  We decided to get together for a little vino, some food, and a lot of girl talk.  

I've had this recipe on my must-try list for a while now and decided now was the perfect time to try it out.  All signs led to very good things: pine nuts, pancetta, asparagus, cheese, pasta.  Why it took me so long to make, I don't know.  

With just a bit of easy prep, we had a great pasta meal to soak up all that wine enjoy with each other.  Aren't sisters the best?!

Pasta with Asparagus, Pancetta, and Pine Nuts
serves 4

8 ounces uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 ounces diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Preheat oven to 400 degrees.

Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking.  Drain.  Sprinkle pasta mixture with garlic; return to pan, and toss well.

Arrange pine nuts in a single layer on a jelly-roll pan.  Bake at 400 degrees for 3 minutes or until golden and fragrant, stirring occasionally.  Place in a small bowl.

Increase oven temperature to 475 degrees.

Arrange pancetta on jelly-roll pan.  Bake at 475 degrees for 6 minutes or until crisp.

Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk.  Drizzle over pasta mixture; toss well to coat.  Sprinkle with pine nuts, pancetta, and cheese.

Taylor's Notes:
This recipe was really 'by the book'.  Not much deviation here, except I may or may not have bumped the amount of pancetta to twice the requirement and it's very possible I just eye-balled the lemon juice - olive oil dressing mixture.  But isn't that what cooking is all about?  Enjoying the moment, doing what feels right, and reaping the benefits at the end?  I'd say so!


Enjoy!

... Lemony Orzo-Veggie Salad with Chicken

I feel like I've started out nearly every post lately with 'this is such a great recipe for summer...', but, hey, shoot me.  It's summer!  This one was so easy to whip up and has great texture with the crunchy fresh veggies, smooth orzo pasta, and flavorful lemon dressing.  And you know how big of a fan I am of rotisserie chicken - hello time saver!

This was terrific as a weeknight dinner.  I think it literally took me 20 minutes to put together.  It'd be great to take to a picnic, or a get together, too, as it can definitely be made ahead of time and I'm sure the flavors just get better the longer they've had time to blend.  So, before we can't say 'it's summer!' any more, be sure to take a few minutes to give this recipe a shot.

Lemony Orzo-Veggie Salad with Chicken
serves 4

3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded, skinless, boneless rotisserie chicken breast
1/2 cup diced English cucumber
1/2 cup prechopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese

Cook orzo according to package directions, omitting salt and fat.  Drain and rinse with cold water; drain and place in a large bowl.

While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk.  Drizzle juice mixture over orzo; toss to coat.  Add chicken and next 4 ingredients (through dill); toss gently to combine.  Sprinkle with cheese.

Taylor's Notes:
Ok, first off, find a colander with teeny little holes.  If you don't, all of your orzo will fall through the colander into the sink.  Not good, my friends, not good.  If you don't have a teeny-holed colander, you can drain the pasta with the lid to the pot - just be careful not to burn yourself with the steam - or let the orzo fall through.  It's not rocket science, but it is a little tricky.


Secondly, do you know the brand Alouette?  If not, you should check it out.  They have several great flavors of creamy spreads that are the consistency of cream cheese with great herbs.  What I just discovered, though, is that they also have cheese crumbles.  As in, goat cheese crumbles.  And they're delicious and easy and you should definitely give them a shot when you make this recipe.


And, lastly... enjoy!

...Rigatoni with Sausage and Parsley

You can never have too many variations on pasta.  It's such an easy meal that looks and tastes as if it took hours to put together, but in reality it can be ready to eat in less than half an hour.

Sometimes it seems like the simplest recipes, those with the fewest ingredients, even taste best and when those ingredients are what you'd typically have around the house anyway, well that's even better.  Just a few quick steps to follow... cook the meat and onions, add it to the pasta, toss in some Parm and parsley...

and Voila! a great pasta dish that's easy enough and quick enough for a weeknight meal. 

Rigatoni with Sausage and Parsley
serves 6

1 pound bulk spicy Italian sausage, removed from casings and crumbled
2 medium red onions, halved and sliced 1/4-inch thick
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and fresh ground pepper
1 pound rigatoni (or other short tubular pasta)
3 cups packed fresh flat-leaf parsley leaves
1/2 cup grated Parmesan cheese, plus more for garnish, if desired

In a large nonstick skillet over medium-high heat, cook the sausage until browned, breaking apart any large pieces with a wooden spoon, about 5 minutes.  Reduce the heat to medium.  Add the onions; cook, stirring occasionally, until the onions are caramelized and the sausage is cooked through, 10 to 12 minutes.  Add the broth; cook until heated through, 3 to 5 minutes.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions.  Drain; return to the pot.

Add the sausage mixture, parsley, and Parmesan to the pasta; toss to combine.  Season with salt and pepper.

Enjoy!

... Grilled Shrimp and Noodle Salad

A new month means a new issue of Food Network Magazine and a happy Taylor.  I'm loving this new mag... have you checked it out yet?  It's always full of great recipes, many of which are dubbed "Weeknight Cooking" and take less than an hour to make.

The latest issue seemed to be full of Asian-inspired dishes.  There's a great list of mix-and-match stir fry recipes that I'm anxious to try, so keep an eye out for another blog post soon.  This time, though, we went with this tasty little noodle salad.  I think it'll be great all year around and I'm betting that it'll make pretty good leftovers, too.

Grilled Shrimp and Noodle Salad
serves 4

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
2 cloves garlic, chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces shiitake mushrooms, trimmed
1 medium carrot, shredded
1/2 cup fresh cilantro

Bring a large pot of water to boil.  Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/2 cup water in a medium bowl.  Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp.  Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.  Let the shrimp and vegetables marinate 10 minutes at room temperature.  Toss the noodles with the remaining marinade.

Heat a grill or grill pan to medium-high.  Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side.  Halve the mushrooms and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

Taylor's Notes:
Depending on the thickness of your asparagus, I would put that on the grill or in your grill pan early on.  Maybe do it when you add the noodles to the boiling water.  It'll take the longest to cook - much longer than the shrimp, especially if you buy pre-cooked shrimp like I did - and a little bit longer than the mushrooms.  So, I'd put the asparagus on, add the mushrooms a few minutes later - again, depending on their size - and then pop the shrimp on with a few minutes left.  


It's also a good idea to time the noodles with everything else as they get a little clumpy if they end up just sitting and waiting on the rest of the ingredients.  The marinade helps with that a little bit, but I think next time we'll try for better timing.


Other than those little tidbits of knowledge, this was a really good and easy recipe.  Rich was particularly enamored with it since it calls for Sriracha.  The boy loves some heat!  We both ended up adding some to our bowls while we were eating, but we also like things pretty spicy, so adjust as your tastebuds can handle.


I think this recipe might also be good with a peanut sauce marinade.  Once I figure out how to make one, I'll give it a shot and let you know :)


Enjoy!

... Baked Ziti (or Penne, as the case may be)

If you're in the Kansas City area, which I'm pretty sure the majority of my whopping nine readers are (love you all!) you know how cold it was today.  Snow?  Seriously?  I guess it's about time, but I think I'd rather it be December before we start getting the white stuff.  Regardless, the cold called for something warm for dinner.  And what better reason than to pull out my new Real Simple cookbook Best Recipes: Easy, Delicious Meals... (I was a lucky one who received it for free in the giveaway, but it's a great Christmas gift idea if you ask me!)

The recipe was really easy and pretty darn inexpensive, too.  And, as you'll see below, it'll feed an army.

Pair the Baked Ziti with a nice red wine and some crusty, roasted garlic bread and you've got the makings for a warm, cozy meal on a cold, snowy night.

Lasagna-style Baked Ziti

serves 4 (yeah right!)

12 ounces ziti (about 4 cups) (or penne if you can't find ziti)

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

1/2 pound lean ground beef

kosher salt and black pepper

1 26-ounce jar marinara sauce

1 bunch spinach, thick stems removed (about 4 cups)

1/2 cup ricotta

1/2 cup grated Parmesan (2 ounces)

1 cup grated mozzarella (4 ounces)

Heat oven to 400 degrees.  Cook the pasta according to the package directions.  Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.  Add the meat, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up the meat with a spoon until it's no longer pink, 5 to 6 minutes.

Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and 1/4 cup of the Parmesan.  Transfer to a 9x13 baking dish or 4 large ramekins.  Sprinkle with the mozzarella and the remaining 1/4 cup of Parmesan and bake until the cheese melts, 12 to 15 minutes.

Taylor's Notes:

I used ground turkey instead of ground beef and ended up using about 3/4 pounds.  I also used reduced fat ricotta and mozzarella cheeses.  The recipe says that this serves four, but in reality it's more like 6 or 8 servings... at least.  As Rich said, "that might be four servings if you're feeding an offensive line."  Since we aren't, we'll be having delicious leftovers to keep us warm all week long.   

Enjoy!