Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Parmesan Almond Orzo

Who doesn’t like orzo? It’s too cute not to like! I threw this little side together from random ingredients I had in my fridge and pantry. The almonds give it such a great crunchy texture mixed with the creamy orzo.

With LOVE from Texas,
The Pint-Sized Mayo

Parmesan Almond Orzo

4 Servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup yellow onion, diced
• 1 clove garlic, minced
• 3/4 cup orzo
• 1.5 cups chicken broth
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 4 tablespoons parmesan, grated
• 1/4 cup almonds, pulsed in a food processor for 5 seconds
• 2 green onions, sliced

Directions:

Place a medium saucepan, over medium heat. Add the butter, and once melted, add the onion and garlic. Sauté until they have softened.

Add the orzo, and cook for a minute longer. Gently pour in the chicken broth. Stir and add in the herbes de provence.

Bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20-25 minutes, or until all the broth is absorbed.

Finally, add the parmesan, almonds, and green onions. Stir to combine.

Serve warm.

Enjoy!!

“Speak to me of love, said St Francis to the almond tree, and the tree blossomed.” – Nicholas Kazantzakis

Creamy & Spicy Chicken Rigatoni

Here’s another simple pasta dish with a bunch of flavor. I was looking for another way to incorporate extra chipotle peppers I had on hand. I serve mine with salad and cheesy garlic bread. Of course if you want to go the extra mile, feel free to make your own marinara and Alfredo sauce from scratch!

With LOVE from Texas,
The Pint-Sized Mayo

Creamy & Spicy Chicken Rigatoni

6 Servings

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 chipotle pepper in adobo, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 3 chicken breasts, diced
• 1.25 cups marinara sauce
• 3/4 cup Alfredo sauce
• 1 tablespoon unsalted butter
• 1/2 cup frozen peas
• 1/2 cup parmesan cheese, shredded
• 1 green onion, thinly sliced

Directions:

Cook the pasta according to the package directions. Drain in a colander, and set aside.

In a large sauté pan over medium heat, add the olive oil. Add the garlic, chipotle, crushed red pepper, salt, and pepper. Stir and sauté just long enough for garlic to be fragrant and peppers to release their flavors into the oil, about 2 minutes. Add the diced chicken, and stir to coat well.

Next pour in the marinara and Alfredo sauces. Stir the mixture, and bring to a simmer. Cook until sauce thickens and chicken is cooked through.

Remove the pan from heat, and add the butter and peas. Stir well.

Finally, add the pasta into the sauce. Toss well to make sure everything is incorporated well.

Divide the pasta in bowls,  and garnish with parmesan cheese and green onions. Serve warm.

Enjoy!!

“I am not one to turn down macaroni and cheese, even late at night. I love Italian food. I love pasta…A refrigerator full of water and Gatorade? Honey, that`s just not gonna happen.” –  Queen Latifah, Woman’s World

Cajun Breaded Chicken with Creamy Pasta

I just love a great crispy breaded chicken with comforting pasta. If it’s creamy, it makes it even better. Since I had a huge container of cajun seasoning, I figured I should get some use out of it.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Breaded Chicken with Creamy Pasta

2 Servings

Ingredients for the chicken:

• 2 chicken breasts, thin cut
• 1/3 cup all purpose flour
• 1 large egg
• 1 tablespoon low fat or non-fat milk
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon Cajun seasoning + more for seasoning the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients for the pasta:

• 2 pieces of bacon, chopped
• 3 cloves garlic, minced
• 1 cup white onion, chopped
• 1 bell pepper, cut into matchstick sized pieces
• 6 ounces baby brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons Cajun seasoning
• salt and black pepper, freshly ground
• 1 roma tomato, chopped
• 1/4 cup grated parmesan
• 6-8 ounces pasta, cooked and drained

Directions:

Rub the chicken breasts with cajun seasoning and set aside while preparing the breading dishes.

On the first plate, place the flour. On a second deep plate or wide bowl, beat the eggs with milk. Combine the breadcrumbs, 1 tablespoon cajun seasoning, salt, and pepper on a third dinner plate.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 3-5 minutes on each side, until cooked through.

Once finished cooking, transfer to a plate to allow excess oil to drain. (At this point, I usually store it in a microwave until the pasta is ready.)

While the chicken is cooking, place a large pan over medium heat. Add the bacon pieces. Allow to cook for about 3-4 minutes, and then add the garlic. Cook until garlic is fragrant.

Next add the onions, bell peppers, mushrooms, and dried herbs. Fry until vegetables start to soften. At this point, add the chicken broth, and simmer for about 5 minutes.

Pour in the heavy cream, and bring to a simmer. Stir in lemon juice, butter, and cajun seasoning. Taste sauce and add salt and pepper if necessary. Toss in the tomatoes and cook until it starts to soften.

Finally, stir in the parmesan. Remove the pan from heat, and toss in the cooked pasta. Coat the pasta completely with the sauce.

Serve the pasta with the chicken and an additional sprinkling of parmesan.

Enjoy!!

“Laissez les bons temps rouler” – Let the good times roll in French Cajun

Tuna Mac ‘N Cheese

Here is another mac ‘n cheese jazzed up recipe. This was inspired by my friend, Tay. Her dad had a recipe for mac ‘n cheese with tuna and peas that he always used to make in college. This is my version of it with a few more veggies and some additional flavors.

With LOVE from Texas,
The Pint-Sized Mayo

Tuna Mac ‘N Cheese

4-6 Servings

Ingredients:

• 1 package/box (14 ounces) Macaroni and Cheese Dinner
• 1 tablespoon olive oil
• 1/4 cup white onions, chopped
• 1/4 cup baby brown mushrooms, chopped
• 1 package (4.5 ounces) hickory smoked tuna
• 1/2 cup frozen green peas, thawed
• 1/4 cup provolone cheese, diced
• 1 teaspoon fresh dill, chopped
• 1 green onion, thinly sliced
• salt and black pepper, freshly ground, to taste

Directions:

Prepare the macaroni and cheese dinner as directed on package.

Heat the olive oil in a medium nonstick skillet on medium. Sauté the onions and mushrooms in the skillet until everything is softened and liquid is all cooked out.

Once cooked, add the onion/mushroom mixture, tuna, peas, cheese, dill, and green onion to the macaroni and cheese. Toss to combine and heat through.

Taste and add salt and pepper if needed. Divide between bowls and serve warm.

Enjoy!!

“Dolphin-safe tuna, that’s great if you’re a dolphin. What if you’re a tuna? Somewhere there’s a tuna flopping around on a ship going, ‘What about me? I’m not cute enough for you?'” – Drew Carey

One-Pot BBQ Chicken Pasta

How often do we have TOO many dishes to wash after cooking a fantastic meal? Sometimes I wish my kitchen was in a tv show so I could have someone wash all the dishes for us after cooking! This meal is entirely cooked in one pot to cut down on the kitchen dish damage. This meal is dedicated to all those husbands who clean up after their cooking/baking wives! ;D

With LOVE from Texas,
The Pint-Sized Mayo

One-Pot BBQ Chicken Pasta

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 2 cups shredded rotisserie chicken (I bought the mesquite flavored from the grocery)
• 1 cup red onion, diced
• 1.5 cups water
• 2 cups chicken broth
• 1/2 teaspoon salt
• 8 ounces multi-grain pasta
• 1/2 cup favorite barbecue sauce (I used The Salt Lick Bar-B-Que Original Recipe Sauce)
• 1/4 cup non-fat sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup gruyere cheese, chopped
• 1/4 cup cilantro, chopped
• green onions, sliced, for serving

Directions:

In a large non-stick pot, heat the olive oil over medium heat. Add the onions and sauté. When the onions have softened, remove and set aside. (I put mine in the same container as a shredded chicken.)

Next, add the water, chicken broth, salt, and pasta into the now empty pot. Bring liquid to a boil and simmer until the liquid is almost absorbed and the pasta is tender, about 12-15 minutes.

At this point, stir in the barbecue sauce and sour cream.

Once completely mixed, add in the chicken, reserved onions, and cheeses. Stir to combine and cook until everything is heated through.

Remove from heat, add cilantro and mix.

Serve warm and garnish with green onions and additional shredded cheese.

Enjoy!!

“The story of barbecue is the story of America:  Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. ” – Vince Staten

Baked Penne

Baked Ziti…my mom used to always make it. For some reason it was always hard to find ziti pasta. So most of the time it really was baked “penne.” This is my version of one of my childhood dishes.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Penne

4-6 Servings

Ingredients:

• 8 ounces non-fat cottage cheese
• 1 large egg, lightly beaten
• 3/4 cup shredded Parmesan cheese, divided
• 8 ounces whole wheat penne
• 1 tablespoon olive oil
• 3 links (3/4 pound)  hot turkey Italian sausage
• 1/4 cup white onion, finely chopped
• 2 medium cloves garlic, minced
• 16 (2 8-ounce cans) ounces tomato sauce
• 7 ounces (about half a 14.5 can) diced tomatoes
• 1 heaping teaspoon dried Herbes de Provence (can substitute dried Italian seasoning)
• 1/4 cup dry red wine
• 1/2 cup chopped fresh basil leaves*
• 1/2 teaspoon sugar
• sea salt
• black pepper, freshly ground
• 1/3 teaspoon cornstarch
• 1/2 cup heavy cream
• 2 ounces fresh mozzarella, cut into 1/4-inch pieces
• 1 cup shredded mozzarella, divided

*I did not have any fresh basil on hand, but I did have the basil in a tube. I used the equivalent of that in the dish.

Directions:

Preheat the oven to 350° F, and spray 8″x8″ pan dish with non-stick cooking spray.

Whisk cottage cheese, egg, and 1/2 cup parmesan together in a medium bowl; set aside.

Bring a large pot of water to boil. Salt the water and toss in the pasta; cook until pasta to al dente, 5-7 minutes.  Drain the pasta and set aside in the colander.

Meanwhile, heat olive oil in a medium-sized pot/sauce pan over medium heat.  Crumble in the turkey sausage and cook until nearly browned.

Add in the onion and garlic. Continue to cook until the onion is softened and the sausage is completely browned.  Next, stir in the tomato sauce, diced tomatoes, herbes de provence, and 1/4 cup dry red wine; simmer until thickened, about 10 minutes.

After the 10 minutes, remove from the heat, stir in basil and the sugar, and season with salt and pepper.

In a small bowl/measuring cup whisk together the cornstarch and heavy cream. Transfer the mixture to the empty pot you used to cook the pasta in. Place over medium heat, and bring to a simmer. Cook until thickened, 3-4 minutes.

Remove the pot from the heat, add the cottage cheese mixture, and mix thoroughly. Next add the tomato sauce mixture, 2 ounces fresh mozzarella, and 1/2 cup shredded mozzarella.

Stir to combine.

Add the pasta and toss to coat thoroughly with the sauce. Transfer the pasta to the prepared 8×8″ baking dish.

Sprinkle the remaining Parmesan and shredded mozzarella over the top.  Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 20 minutes longer.

Cool for 10 minutes. Serve warm with additional shredded parmesan and mozzarella if you choose. I serve ours with cheesy garlic bread!

Enjoy!!

“Nothing improves the taste of pasta more than a good appetite.” – Italian Proverb

Italian Pasta Salad

Italian Pasta Salad…is probably my favorite pasta salad. This variation does not include any meat, but it is yummy none-the-less. It travels well and is a great snack substitute for greasy potato chips. This recipe is easily multiplied if you need it for a larger crowd.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Pasta Salad

4-6 Servings

Ingredients:

• 8 ounces (dried) pasta (cooked according to package directions)
• 1/2 pint grape tomatoes, halved
• 1/4 jar (6 ounces) hot marinated artichoke hearts, chopped plus 2 tablespoons of the marinade
• 2 sun-dried tomatoes, chopped
• 2 ounces Asiago cheese, cubed
• 2 tablespoons capers (it’s ok to include some of the liquid)
• 1 ounce kalamata olives, sliced
• 1 ounce green olives, sliced
• 1/2 cup Italian salad dressing (used Newmann’s Own)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon dried oregano

Directions:

Cook pasta according to package directions until al dente. Strain and set aside to cool, tossing frequently to prevent sticking.

Put the tomatoes, artichokes with marinade, sun-dried tomatoes, cheese, capers, and black and green olives into a medium bowl and toss to combine. In a large bowl, whisk the salad dressing, balsamic vinegar, and spices together.

Once the pasta is completely cooled, add it to the dressing mixture and toss it together until well coated. Fold in the other ingredients from the medium bowl until well distributed.

Taste and adjust seasonings to your taste. Serve immediately or cover and store in the refrigerator for later.

Enjoy!!

“Life is a combination of magic and pasta.” – Federico Fellini

Chicken & Portobello Pasta

Chicken and portobello mushrooms… sometimes I just crave them. They don’t get much better than served in a creamy white wine sauce. Adding pasta, just makes it to die for!

With LOVE from Texas,
The Pint-Sized Mayo

Chicken & Portobello Pasta

2-4 Servings

Ingredients:

• 1/2 pound dry pasta (type is up to you)
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts
• 1/2 pound portobello mushrooms, sliced
• 1/2 small white onion, diced
• 2 cloves garlic, minced
• 3/4 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup half and half
• 3/4 cup Parmesan cheese, divided
• salt and black pepper, freshly ground, to taste
• 1 green onion, sliced, for garnish

Directions:

Boil water and cook pasta according to the directions. Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot.

Season chicken with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until all melted. Cook chicken until lightly browned. Transfer to plate when done. Allow to cool for a bit and then cut up into bite-sized pieces.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook until softened and fragrant.

Add cooked chicken back into the skillet. Add the wine, chicken broth, and half and half and bring to a simmer. Continue to cook until sauce is slightly thickened.

Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese to the pasta pot. Mix thoroughly and cook until the pasta has absorbed some of the sauce, about 1 minute. Add the reserved cooking water as needed if the mixture is too thick.

Place the pasta on large plates, and garnish with the sliced green onions and the remaining 1/4 cup Parmesan cheese.

Enjoy!!

“You must grow like a tree, not like a mushroom.” – Janet Erskine Stuart

Sausage & Broccoli Pasta Bake

Pasta Bakes…the combinations are infinite. They are so easy to make, and you can practically use anything you have on hand. Throw in some pasta, a sauce, protein, and veggies…voilà! Magic in a pan!

With LOVE from Texas,
The Pint-Sized Mayo

Sausage & Broccoli Pasta Bake

Yields 4 servings

Ingredients for the pasta:

• non-stick baking spray
• 1/2 pound pasta (your choice on type)
• 1 tablespoon olive oil
• 1/2 cup white onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1/2 pound sausage, diced (your choice – sky’s the limit – I used some left overs we had)
• 1/2 pound broccoli (can substitute cauliflower also)
• 1/4 cup chicken broth
• 2 tablespoons unsalted butter, melted
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan

Ingredients for the sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 1.75 cups skim milk
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper, freshly ground
• 2 ounces shredded white cheddar cheese
• 2 ounces shredded gruyere cheese

Directions:

Preheat the oven to 400°F, and spray a 8×8 pan with non-stick spray.

Cook the pasta in salted water according to the instructions on the package. Once the pasta is done, drain it and set aside.

Mince the onion and the garlic cloves. Cut the broccoli in small florets. Heat the olive oil in a medium sized pan and cook the onions and garlic, over medium heat, for about 5 minutes.

Add oregano and parsley to the onions. Cook for an additional minute to combine the flavors. Next, add the sausage to heat through. (If using ground sausage, break it up with a spatula. Cook over low to medium heat, until it is browned.)

Add the broccoli and cook for a few minutes while stirring. Pour in the chicken broth, pop the lid on and simmer the meat and broccoli over low heat for about 5 minutes. Turn off heat and allow to cool for a few minutes while you finish making the sauce.

While the meat mixture is simmering, make the sauce. Heat the butter over medium heat in a pot until it is all melted. Add the flour and whisk to combine the roux. Cook for a minute to get rid of the rawness of the flour.

Pour in the milk. Bring the sauce to a boil while gently stirring and allow sauce to thicken. Flavor the sauce with the Dijon mustard and the salt. Let the sauce simmer, for about 5-8 minutes. Finish the sauce with pepper, cayenne, and the grated cheeses.

Finally mix the 2 tablespoons of melted butter, panko crumbs, and parmesan in a small bowl.

Layer the pasta and meat mixture in the prepared pan. Pour the sauce over the meat. Sprinkle the panko mixture top of the sauce.

Place the dish in the oven and bake for 15 to 20 minutes until it is bubbly and golden brown on top.

Enjoy!!

“Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0. ” – Sophia Bush