Peanut Sesame Noodles

Although we don't have a little one going back to school I certainly feel like transition is in the air. I am not even going to mention it is Labor Day weekend.  I have said it before and I will say it again. I am so ready for Fall.  That doesn't mean though that I can comprehend where summer went.  Time is flying by.  

We have both been busy traveling for work, finishing up the many started but not complete house projects and entertaining the little one.  Miss O has been soaking up the sun at the play ground and at the beach.  We have a little water baby for sure.  All of these activities mean we look at the clock around 4:30 and think what to have for dinner.  We have a pretty strict schedule with dinner around 5:15 for Miss O.  It is always a race to get food on the table before she freaks out about being hungry. 

I have been craving Thai food lately and do to a mix up at the store I have about 3 different boxes of rice noodles sitting in our pantry. This is my version of pad thai. Or simple peanut noodles.  We had them hot the first time around and then cold for lunch the next day. Both tasted marvelous. 

This time around we had leftover chicken that was a quick add at the end.  You could omit and have a nice vegetarian version as well. The sauce comes together super quick and is really tasty.  We happened to have all of the ingredients on hand - a bit unique but not if you are used to other Asian dishes.  All in all it took about 20 minutes from start to finish. Not bad for a quick meal.

We have tried other peanut sauce noodle dishes before and none have been this delicious.  Due to past failures my husband was a bit skeptical when I said what was for dinner but he was pleasantly surprised by how good it came out. 

Sesame and Peanut Noodles

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: saute chicken pasta peanut butter

6079309

Ingredients (serves 8)

• 12 ounces rice noodles

For the Peanut Dressing:

• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 1 tablespoon Sriracha
• 1 teaspoon sesame oil
• Zest and juice of 1/2 lime

For the Salad:

• 1/2 cup loosely-packed chopped fresh cilantro
• 2 green onions, sliced
• 1/2 head green cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1 cup cooked chicken, sliced
• 1/3 red bell pepper, diced
• 1/4 cup roughly chopped skinless roasted peanuts, for garnish

Instructions

Cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.

For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)

For the salad: Place the pasta in a large mixing bowl and add the cilantro, chicken and vegetables and toss with the dressing. Top with the chopped peanuts, green onions and toasted sesame seeds if desired and serve.

Powered by Recipage

BLT Pasta #secretrecipeclub

It's back to school! Can you believe it?  Labor day is knocking out our doors.  I am not sure where the summer has gone but I will say I am ready for Fall. Hooded Sweatshirts.  Apple cider. Yep, count me in.

But before we bid summer good-bye the Secret Recipe Club is back for a special themed posting to celebrate quick snacks and meals. Perfect for those busy and stressful weeknights. 

I was assigned Wendy of A Day in the Life on the Farm.  A fellow former Group D member and a member of the ‪#‎thebookclubcookbookCC I have had the pleasure of reading her blog off and on for many years. Besides all of her blogging duties she stays busy with a grandchild, foreign exchange students, and a working farm with raising animals and fruit trees and vegetables. Some day we hope to be able to raise some animals and have a much larger garden. Not only does homemade/homegrown taste much better but it is so much fun to be able to show Miss O where the food we eat comes from.  I don't know how Wendy keeps it all up. 

After a bit of hunting I found this pasta dish. I always find pasta quick and easy plus super comforting.  I liked this one because it had some bacon and veggies. Meat for my man and veggies for all. Plus who doesn't like a BLT sandwich. This pasta is a BLT pasta.  Yum right?

This meal is perfect for a stressful evening. While the pasta is cooking you whip up some bacon and then saute the tomatoes, onions and spinach in the bacon grease. Once everything is cooked up you toss together along with some herb oil.  Fast and oh so delicious. 

Beside the pasta I also eyed these wonderful Salmon burgers and apple cider bundt cake and brownie hot fudge sundaes. Too bad you cannot live off of brownie hot fudge sundaes for too long.

BLT Pasta

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: entree bacon pasta tomato

6079267

Ingredients (serves 6)

• 3/4 lb. Rotini (or whatever pasta you have on hand)
• 1/2 small onion, diced
• 1/2 lb. bacon, diced
• 1 pt. cherry tomatoes, halved
• salt and pepper to taste
• 1 pkg. organic baby spinach leaves
• 2 T. flavored dipping oil or olive oil mixed with 1 t. Italian Herbs
• Grated Parmesan Cheese for sprinkling 

Instructions

Cook the pasta according to package directions.

While pasta is boiling, cook bacon in large skillet over med high heat until crisp. Remove to a plate lined with paper towel. Pour off all but 1 T. of the bacon grease.

Return pan to burner over med high heat, add onions to pan and cook until tender, stirring to loosen any brown bits stuck to the bottom of the pan. Add the tomatoes, season with salt and pepper and cook until slightly softened. Add the spinach and toss until wilted.

Drain the pasta and immediately toss it with the vegetables. Add the dipping oil and toss to coat. Serve with the grated cheese.

Powered by Recipage

An InLinkz Link-up

Chicken Spaghetti

Well we made it through the first two days of day care. Thank goodness I didn't have a full week to go back to work. After Thursday and Friday I was exhausted. So was Miss O. It was great to have two days off this weekend.  Boy was it gorgeous. 

We are still trying to get a bit of house and yard work done every chance we get in between naps, feedings and play time. It is hard but it always amazes me how much we can get done. 

I made muffins and bread this weekend along with this killer dinner. I am a bit behind on the whole chicken spaghetti dish. Spaghetti has always been with meatballs and red sauce. However, after seeing recipe after recipe on chicken spaghetti and the rave reviews I knew we had to try it out. 

There are several similar versions. I made this on the stove top but I have also seen some for the crock pot.  We also added green chilies and cumin for some Southwestern heat. And don't forget the cheese. I love me some cheese. 

We made a huge pot with a full box of uncooked pasta and it lasted for a few days as leftovers just great. Ready made lunch is just what we need for our busy days with baby. 

After one making I am ready to put this on the regular meal rotation. 

Chicken Spaghetti

by Emily Morris

Prep Time: 15 minutes

Cook Time: 35 minutes

Keywords: saute entree chicken pasta

6073109

Ingredients (serves 4)

• 1 Tbsp vegetable oil
• 1/2 cup yellow onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 small can mild diced green chilies
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 2 chicken breasts, about 1 lb.
• 1 can cream of mushroom soup
• 1/2 cup chicken broth
• 3/4-1 lb. cooked spaghetti
• 3 cups grated cheddar cheese

Instructions

Place onion, bell peppers, green chilies, cumin, garlic powder, salt and pepper in a large saute pan with 1 Tbsp vegetable oil. Cook for 5-8 minutes on medium high until softened.

Add chicken, mushroom soup, chicken broth and 1 cup of grated cheese. Stir to mix ingredients. Cover and simmer on medium for about 20-25 minutes or until chicken is fully cooked.

While the chicken is cooking boil pasta according to box directions.

Remove chicken breasts, shred and return to pan. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese. Add additional chicken broth if necessary to get sauce consistency you want. 

Cook another 5-10 minutes covered on low.

Serve immediately.

Powered by Recipage

Great Grandma Schaefer Mac and Cheese

This recipe should have been posted shortly after my baby shower. My mom was in charge of the food and did a fantastic job putting together a brunch feast. One of the recipes she made was this mac and cheese. I have plenty of mac and cheese recipes but this one is my mom's. To be more specific it is my Great Grandmother Schaefer's recipe. My mom refers to it as Grandma Schaefer's mac and cheese. 

I never posted it after the baby shower because, well, being pregnant is a lot of work. Then my mom came again after the baby arrived and made us lots of food including this dish of mac and cheese. Although it is hot and steamy outside and mac and cheese probably isn't on the top of your mind for dinner I thought it was fitting to post this around Mother's Day. Of course the original plan was to post before Mother's Day but babies are a lot of work too. 

The recipe comes handwritten in my grandma's handwriting complete with her memories of the dish.  They were Catholic and this was their Friday meatless meal.  She remembered roller skating to the grocery store to pick up the cheese, 10 cents at the time, during the Depression. 

My earliest memories of cooking and baking are with my mom, who learned to cook from my grandma, who learned from my great grandma.  I am lucky to come from a long line of home cooks who loved to share their creations with their families. I cannot wait till Olivia is old enough to be in the kitchen as my little helper and keep the tradition alive. 

Great Grandma Schaefer Mac and Cheese

by Emily Morris

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake cheese pasta

6072636

Ingredients (serves 6-8)

• 8 oz elbow macaroni pasta
• 3/4 lb sharp cheddar cheese, shredded
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cup whole milk
• salt and pepper

Crumb topping:

• 1/2 cup panko bread crumbs
• 1 Tbsp butter, melted

Instructions

Preheat oven to 375 degrees. Ready a 9X13 pan by lightly spraying with cooking oil. Set aside.

Cook elbow pasta according to package directions. Drain and set aside.

While pasta is cooking melt butter in a medium saucepan on low heat. Add flour, stirring constantly for about 3 minutes. Do not let the flour brown.

Add milk and seasonings. Continue stirring until thickened.

Remove from heat. Add 1/2 of the shredded cheese and stir until incorporated and melted smooth.

Mix melted cheese mixture with the elbow pasta. Add half of the pasta to the prepared cooking pan. Add remaining shredded cheese keeping just a bit for the top. Cover with remaining pasta mixture. Top with bread crumbs and cheese.

Bake for 45 minutes until the cheese is bubbling and the crumb topping is beginning to brown.

For the crumb topping:

Mix the melted butter and panko bread crumbs until the crumbs are moistened through.

Powered by Recipage

Creamy Mac and Cheese with Crispy Brussels Sprouts

Trying to stay warm with this creamy stove top mac and cheese topped with crispy Brussels Sprouts.

Yesterday was by far the coldest day yet. And we had snow. I had already planned for a day of nothing. Sitting by the fire was my main objective. Let's just say I accomplished that and managed stay in my pajamas all day long. 

The one activity I did get done was to make this gigantic pot of mac and cheese. I was feeling like we have been lacking veggies lately (with the exception of potatoes) so I added some Brussels Sprouts. These were baked in the oven at a high temperature so they were all crispy, adding a nice texture to the creamy mac and cheese. 

Mr. J got a huge bowl full after he finished shoveling the driveway. We only got about 4- 5 inches but it was so windy and cold even being outside for 30 or so minutes was brutal. This was the best way to speed up the warming process. 

Creamy Mac and Cheese with Crispy Brussels Sprouts

by Emily Morris

Prep Time: 30 minutes

Cook Time: 30-40 minutes

Keywords: saute bake entree cheese pasta brussels sprouts winter

6070568

Ingredients (serves 6-8)

• 1 lb elbow macaroni
• 1/2 cup butter, (1 stick) unsalted
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• Dash pepper
• 4 cups whole milk
• 3 cups shredded sharp cheddar cheese
• 1 cup Parmesan
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon ground nutmeg

For the Brussels Sprouts:

• 12 oz Brussels Sprouts, cleaned and cut in half
• 1/2 teaspoon olive oil
• salt and pepper to taste

Instructions

Preheat oven to 425. Place Brussels Sprouts in a small baking dish so they lay in a single layer. Drizzle with olive oil to coat and season with salt and pepper. Bake for 30-40 minutes until browned and crispy.

While the Brussels Sprouts are baking, cook macaroni according to package directions. Set aside when done.

In a 4 cup liquid measure cup, measure out milk and cook in microwave until just warm, about 1-2 minutes.

Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, nutmeg, salt and pepper until thick and smooth.

Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened. The mixture should coat the back of a spoon.

Stir in cheese until melted and smooth. Stir in mustard if desired.

Drain macaroni; add to cheese sauce and stir to coat.

Dish each serving of mac and cheese into a bowl. Top with crispy Brussels Sprouts and serve immediately.

Powered by Recipage

Shrimp Mac and Cheese

Cheesy pasta with bits of shrimp and savory bread crumbs.

I had big plans of posting all sorts of cookies recipes this weekend. But Sunday we woke up to snow.  This was one of those stay in your pajamas all day and do next to nothing kind of days. Nothing except make this mac and cheese. 

Cheese and carbs are still my go to meals. So far it is the only thing that hasn't upset my stomach.  I feel super bad about not giving Mr. J more nutritious or varied foods when he is home so I decided to up the ante by adding shrimp.  Lobster seemed a bit much for a regular old Sunday and I certainly was not up to cracking the lobster claws open. 

The one time we both got off the couch was to team up and whip this dish up.  It didn't take long for him to handle the shrimp while I prepped the cheese.  The whole thing came together very quick and easily.  You would never guess it though when you begin eating. The shrimp elevates everything to something way more special than simple mac and cheese. And don't forget about the breadcrumbs.  The butter and browned crumbs are key.  

Shrimp Mac and Cheese

by Emily Morris, Adapted from Table for Two

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: bake entree cheese pasta shrimp

6069112

Ingredients (serves 4)

• ¾ pound of any spiral pasta, such as rotini or fusilli
• 2 cups 2% milk
• 4 tbsp. unsalted butter, divided
• ¼ cup all-purpose flour
• 6 ounces Gruyere cheese, grated
• 4 ounces cheddar, grated
• ½ tsp. freshly ground black pepper
• 1 tsp. salt
• 1 pound cooked shrimp, chopped in half
• ½ cup Italian breadcrumbs

Instructions

In a large pot, bring water to a boil and add pasta, cooking according to the directions on the box. Drain well.

Preheat oven to 375 degrees.

In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While you're still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, cheddar, salt, and pepper.

Add the cooked pasta, and shrimp. Stir well to coat everything with the cheese mixture.

Place the entire mixture into a large pie dish or casserole dish. I used a 9" ruffled pie dish.

Melt the remaining 2 tbsp. of butter with ½ cup of breadcrumbs. Sprinkle on the top of the mac and cheese and bake for 30-35 minutes until mixture is bubbly and the breadcrumbs are brown on top.

Serve warm and store leftovers in an airtight container for up to 5 days.

Powered by Recipage

Three Meat Bolognese Pasta

Tonight is an exciting night. For us it is the beginning of the holidays.  Mr. J has been running non-stop for the last several weeks. And although it helped a lot that I am no longer traveling as of this week it was still lonely and stressful with him being so busy.  So even though we both have to work tomorrow the fact that we are both home with no where to go makes everything seem so much better.

Because of all the hectic schedules we have barely eaten dinner together in the last month let alone made dinner. This pasta dish was a rare occasion a few weeks ago when pasta was one of the only things appealing to my taste buds. The fact that the recipe has 3 types of meat was appealing to Mr. J's.

As far as bolognese sauces this one comes together quickly.  No need to stand over the stove for hours in the afternoon. Plus it is not a huge quantity either.  We had two big servings for dinner and then enough for two lunch servings the next day. In my mind that is just the right amount of food. 

Three Meat Bolognese Pasta

by Emily Morris

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: entree pasta pork ground beef Italian

6068769

Ingredients (serves 4)

• 1 (3/4-ounce) slice French bread
• 1/4 cup 1% low-fat milk
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 4 oz ground veal
• 4 oz ground beef
• 4 oz ground pork
• 1 (14.5-ounce) can diced tomatoes
• 4 cups hot cooked pasta (about 8 ounces uncooked)
• 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Instructions

Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.

Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes.

Add garlic and tomato paste; sauté for 1 minute, stirring constantly.

Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble.

Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally.

Serve over pasta and top with cheese.

Powered by Recipage

Spinach and Tortellini Soup

An easy dinner of creamy tomato soup packed with spinach and cheese tortellini to keep you warm on a cold night.

The weather has turned cold and rather windy lately. And although I could eat and do eat soup all year round lately it is the only thing I want to have in front of me come meal time. 

I made a similar version of this soup several years ago. The difference is the older soup is more broth based with chunks of tomato. This soup uses crushed tomatoes so its thicker and almost creamy. 

I try to get as many vegetables as possible into my diet but I haven't really wanted them lately. This soup though is packed full of spinach. Plus you get the carbs from the pasta and protein from the cheese. It is filling and good for you.  A win, win in my books.  

The soup comes together so easily and the recipe is made of all pantry staples. Its the perfect "I don't know what to have for dinner" dinner. 

Spinach and Tortellini Soup

by Emily Morris, adapted from How Sweet It Is

Prep Time: 20 minutes

Cook Time: 5 minutes

Keywords: saute soup/stew pasta spinach

6067424

Ingredients (serves 6-8)

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon fresh basil, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons tomato paste
• 12 ounces fresh spinach
• 1 (28-ounce) can crushed tomatoes
• 2 1/2 cups vegetable or chicken stock
• 12 ounces cheese tortellini
• 1/3 cup freshly grated parmigiano-regianno cheese

Instructions

In a large soup pot over medium-low heat add the olive oil and butter. Once the butter has melted, add the onion. Cook until softened, stirring occasionally about 5 minutes.

Add in the garlic, paprika, basil, salt, pepper and tomato paste. Stir until combined and cook for 5 more minutes.

Add in the fresh spinach, stirring continuously until it begins to wilt. Add the crushed tomatoes and stock.

Increase the heat and bring the soup to a high simmer for 5 minutes, uncovered.

Add in the tortellini and cook according to the directions on the package, no more than 5 minutes.

Stir in the freshly grated cheese right before serving.

Powered by Recipage

Classic Lasagna with Meat Sauce

The ultimate comfort food. A dense lasagna with hearty meat sauce and an abundance of cheese.

Yesterday flew by.  Like I went into the office at 7:30 and before I knew it it was noon. Not that I mind too much.  I was super glad when the day was done but man Monday almost didn't exist for me. I am torn about whether or not I want the trend to continue today.

After a day like Monday all I want is to come home to a nice comforting meal. For me, that meal is lasagna. Lasagna was something I always requested from my mom when I came home from college. There is just something about the layered pasta, red sauce, and cheesy goodness that I cannot get enough of. 

This meal is a little time consuming for a week night but in my mind it is well worth the extra effort. Plus it leaves plenty of leftovers.  I will be eating this all week long.

Classic Lasagna with Meat Sauce

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake entree ground beef pasta Italian

6067178

Ingredients (serves 8)

• 1 1/2 cups fat-free ricotta cheese
• 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
• 1/4 cup fresh flat-leaf parsley leaves, divided
• 1 tablespoon finely chopped fresh oregano
• 5 garlic cloves, minced and divided
• 1 large egg, lightly beaten
• 12 ounces extra-lean ground beef (93% lean)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 (28-ounce) canned crushed tomatoes
• Cooking spray
• 12 lasagna noodles, cooked
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Instructions

Preheat oven to 375°.

Combine ricotta, about 1/2 cup mozzarella, 2 tablespoons parsley, oregano, 1 garlic clove, and egg; set aside.

Place ground beef in a large non­stick skillet over medium-high heat; sprinkle with peppers and remaining 4 garlic cloves. Cook for 9 minutes or until beef is browned, stirring to crumble; drain. Return beef mixture to pan; stir in marinara sauce, and remove from heat.

Spread 1/2 cup meat sauce in bottom of a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

Arrange 4 noodles along the bottom of the dish. Top noodles with 1 cup meat sauce, and then 1/2 of the ricotta mixture. Repeat.

Arrange remaining 4 noodles on top. Spread remaining meat sauce over top noodles. Sprinkle evenly with remaining 4 ounces (1 cup) mozzarella cheese and Parmigiano-Reggiano cheese.

Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake for an additional 10 minutes or until bubbly.

Preheat broiler to high. (Keep lasagna in oven.)

Broil lasagna for 1 to 2 minutes or until cheese is golden brown and sauce is bubbly. Remove from oven; let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.

Powered by Recipage