Spaghetti Pie ~10.23.11

I did a quick search on this blog the other day and was flabbergasted that I have never shared the following recipe with you here! Shame!
I make this a lot. It's hearty and creamy and delcious. My husband likes it, a lot. And depending on the day of the week, most of the kids like it, too. ;)

I find that you can use a bit more tomato sauce and usually make a little extra to have on the side. I also use light sour cream. Always have in this recipe. Don't usually use whole wheat pasta, but I bet that would be better for us, now wouldn't it?

And once upon a time I actually took pics of this at certain steps, but forgot the best part... the finished product! Guess I'll have to make it again soon and take a photo!

 

Spaghetti Pie
(Adapted from Cooking Light)

1 pound ground sirloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/4 teaspoon of garlic powder
1 -15 ounce can tomato sauce
1 1/2 cups sour cream
1/2 cups chopped green onions
2 ounces cream cheese, softened
4 cups cooked whole wheat spaghetti
4 ounces sharp cheddar cheese
2 ounces fresh grated parmesan cheese

Preheat oven to 350

In large skillet over medium heat, cook sirloin until browned, stirring to crumble. Drain and return to pan. Stir in seasonings and tomato sauce. Bring to a boil, reduce heat and simmer for about 20 minutes.

In a medium bowl, combine sour cream, onions, and cream cheese.

Place spaghetti in a 2 1/2 quart casserole dish coated with cooking spray.

Spoon sour cream mixture over spaghetti and spread evenly. Place the ground sirlion mixture on top. Sprinkle with cheeses and bake, covered, for 25 minutes.

 here it is sans cheese- I wish I had a pic of it in all its creamy glory on my plate!

Uncover and bake 5 minutes or until cheese is bubbly. Let sit for about 10 minutes before serving.

** You can certainly freeze this for a new mom or yourself! Just wrap tightly with foil and date and put it in the freezer before you bake it!

Lemon Spaghetti ~ 5.14.11

 I first made this recipe for spaghetti after watching Giada make it on her food network show. It sounded amazing to this lemon lover and what few ingredients! What a perfect springtime dinner. I made it in 2006 for Father's Day and everyone loved it.

Just this past week, I resurrected this lovely recipe to serve alongside Lucinda's chicken piccata. I had never made chicken piccata but after watching her make it on her show Mad Hungry, I knew it was doable and would compliment this spaghetti perfectly. 
As a note, I only used 2 very large chicken breasts- butterflied them (split them open like a book) and then pounded them thin. It served everyone in my family! I simply cut the breasts into servable pieces before I dipped them in the flour and cooked them. Really great weeknight meal.


 
Giada DeLaurentiis' Lemon Spaghettti

 I'm going to count this as a 5 ingredient recipe because S&P don't count and you use the lemon 2 ways!


1 pound spaghetti

2/3 cup olive oil

2/3 cup grated Parmesan- (use the good stuff, please, not a green shaker jar.... gasp)

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 tablespoon lemon zest (have forgotten this and guess what, it's OK)

1/3 cup chopped fresh basil leaves (take it to the next level)



Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

**Eat leftovers mixed with a little premade pesto! Delicous!

Cheesy Noodle Casserole (aka Mac n Cheese) ~ 12.17.10

My family loves macaroni and cheese. The twins ask for it about 5 out of the 7 days in a week. And whenever we're out... they want to order it!
I'm all for quick and simple this time of year. I've barely enough time to rub two cents together let alone make dinner, but make dinner, I must! And I will.

I've had this Taste of Home recipe for sometime now and first made it way back when for a birthday party. It was easy to make and really quite cheesy and yummy. That said, it has one of my least favorite food stuffs in it: processed cheese. sigh. But it does taste really good in this and occasionally, I'll heat it up and add some salsa and make Mr. Crafty our favorite treat: queso with chips.

This recipe is flexible in the noodles you use, too. The original called for wide egg noodles, but I made it on Sunday and used elbows. Remember, use what you have! You don't always have to go and buy a new ingredient if you have something similiar in your pantry already.
Also, this makes enough for a BIG crowd, so adjust by halving the recipe and you'll have plenty. I used 8oz of elbows when I made it and wished I had used the whole box! My adaptations are in parenthesis.

Cheesy Noodle Casserole
adapted from Taste of Home Oct/Nov. 2003

2 1# pkgs wide egg noodles (elbows or shells are great!)
1/2 cup butter
1/4 cup all purpose flour
1 tsp garlic salt
1tsp onion salt
1/2 tsp dry mustard
5-6 cup milk (I used a can of evaporation milk and the rest 2% milk)
2 # processed cheese, cubed (like Velveeta or store brand easy melt cheese in the block)

Topping: 1/2 cup dry bread crumbs + 2 Tbs melted butter- mix together and sprinkle on top
or halve grape tomatoes and arrange around the casserole- my personal fave!

Cook noodles to package directions, drain.
In dutch oven (read: large pot with handles or whatever), melt butter.
Stir (whisk is better- it forms a bit of a paste or roux) in flour and salts and dry mustard
Gradually whisk in the milk until all incorporated.
Bring to a boil.
Cook & stir 2 min or until thick and bubbly.
Add cheese and stir until melted.
Stir in noodles and pour into 2 greased shallow 2 qt baking dishes
Add your topping of choice: bread crumbs mixed with butter or sliced tomatoes!
Bake uncovered at 350 degrees for 25-30 minutes or until golden and bubbling around the edges.

BLT Pasta or How Crafty Makes a Mess in the Kitchen ~ 6.7.10

Last week I watched a DVR'ed episode of the RR show. I was salivating at 11:00 at night over her Bacon, Leek and Tomato Pasta but was not about to do anything about it then.

Fast forward to the next day when I was wondering what to make for dinner and thought about the bacon in my fridge and the spaghetti in my pantry. A quick trip to the store for a can of San Marzano Tomatoes and a leek and I was ready to make this dish!

Here's a link to Rachael's recipe: Bacon, Leek and Tomato Pasta 

One thing to note about this pasta- if you're a saucy kinda pasta lovin' person, you're not going to love this. It's a more chunky not too much sauce kind of sauce. You may want to double it or serve some other marinara sauce (and yes, I did that) on the side to satiate those saucier sauce lovin' peeps, K?

I was going on sheer memory but thought to google the recipe just to be sure once I started frying up the bacon. I wasn't using the recommended center cut bacon and needed to get rid of about a 1/3 cup of grease.

Oh glory! The scent of bacon in the house is just so lovely (I just wish is wouldn't linger so long)!

I added the chopped up leek and garlic. Do you know how to clean a leek? You do so AFTER you cut it b/c of all the grit and dirt that gets trapped between the layers. Cut your leek into half moon shapes and then put them all in a big bowl filled with water (I use my colander/salad spinner). Now, pretend you are a washing machine and swish your hand around and around. The dirt will fall to the bottom! Dry off those squeaky clean leeks and get them in the frying pan.... FAST!

Next, add the tomatoes with the juice. Why did I choose the pricey San Marzanos? This recipe has so few ingredients that I wanted the best tomatoes in here. San Marzanos are "up there" on the wonderful tasting tomato ladder.

I smooshed mine up with a potato masher and ... LOOK WHAT HAPPENED!

I give you exhibit A and B:

A.B.

tomato juice everywhere! oops.

ps. that's what a can of imported San Marzanos looks like (see Exhibit A)

All cleaned up and my pasta water was ready to get its healthy dose of SALT!

That is about the most UNFLATTERING photo of my hand, evah. It looks so fat! Moving on...

I added my half a box of regular Barilla thin spaghetti and my half a box of wheat spaghetti- which took the same amount of time to cook. Six minutes on the timer and I went back to stir my sauce.

Add some pepper and taste for seasoning.

IMPORTANT TIP: Scoop out a measuring cup of that pasta water before you drain it! IMPORTANT TIP! It will extend your sauce and make it all work together nicely.

Pasta is done, adding sauce to my drained pasta to incorporate it all together and MARRY the flavors. ( I love Marrying flavors here)

Plating it up! With a sprinkling of Parmiggiano Reggiano cheese!

Now for the real test. Did my boys eat it. YES! YES! they did! After a good crying fit and a trip to his room, Zachary realized the error of his ways and said this about it, " It is good, Mama! I like it!" A few others picked out the chunky tomatoe parts, but I'm pretty sure the bacon saved the day in this dish!

whew. thank you, Lord.

Serve it up with some fresh lettuce a neighbor picked from their garden and crispy breadsticks and you'll have a winner of a dinner!

mmm delectable!

Welcome Lent ~ Homemade Macaroni and Cheese ~ 2.17.10

Another family favorite!

Today being Ash Wednesday, we are abstaining from meat. I think most of us who remember the lents of our childhood will recall that there was certainly a lot of Macaroni and Cheese, Pizza and Fish Sticks consumed. We try to mix it up a bit over at the Costain house with our Sweet Potato Burritos, pasta dishes and few other faves but macaroni and cheese will always find its way on our lenten menu.

While I do like the convenience of a boxed mac 'n cheese for those emergency situations (by the way, we prefer Annie's), there's just nothing like homemade.

Tonight I did a hybrid of Pioneer Woman's mac 'n cheese (from her new cookbook) and my old faithful America's Test Kitchen recipe (which follows). I think I'll stick to old faithful though. While her sauce sure was cheesy deliciousness, I like the fact that I don't need to whisk too much and I can just throw it all in the pot and voila... mac 'n cheese. I still used evaporated milk even though her recipe calles for whole milk and I added a little onion powder to the pot as well.

This recipe is quick and convenient and worth the few extra minutes it takes to make. I serve mine up with peas- gosh I love the little burst of green sweetness with each cheesy pasta bite. I hope you enjoy this, too.

Stovetop Macaroni and Cheese

A heavy-bottomed pot that distributes heat evenly is essential here. If you're in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines aren't bad either), you can skip the bread crumbs.

Serves four as a main course or six to eight as a side dish

Toasted Bread Crumbs

1 cup fresh bread crumbs from French or Italian bread

Pinch of salt

1-1/2 tablespoons melted unsalted butter

Creamy Macaroni and Cheese

2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni (I always use a pound- way too cheesy for me)
4 tablespoons unsalted butter
12 ounces sharp Wisconsin cheddar, American, or Monterey
Jack cheese, grated (about 3 cups) ( I like a combo- depends on what I have on hands, too)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Mix bread crumb ingredients (crumbs, salt, and melted butter) well in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. Meanwhile, mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.

3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add remaining 1-1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered macaroni along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining evaporated milk and cheese, stirring constantly, until mixture is hot and creamy,

Creamy Latin Pasta Salad ~ 5.20.09

This would make a great side dish for your Memorial Day picnic this weekend! It is THE OFFICIAL start of summer and I'm hoping the weather cooperates with the calendar b/c we intend to grill!

Oh how I love a grilled burger or veggies or hot dog or... anything!

I made this when I had the twin's birthday party back in March. We went for a Mexi-themed party and I served Beef and Bean chimichangas, Sweet Potato Burritos, Taco cups (for the kids) and this Creamy Latin Pasta Salad. OH and my favorite Black Bean Salsa made an appearance as well!

So Friday night, 2 days before the party... I was just, you know, looking around on the web for what I was going to make. I already knew the main course, I just needed my sides. AND I went looking to Ingrid Hoffman of Food Network fame.

This recipe doesn't disappoint. It lives up to it's creamy name and gets it's latin flavors from cilantro and lime juice. I add whatever veggies I have around the kitchen. But, the past 2 times I've made it, black and green olives and grap tomatoes have always been present!

Give this a try if you're tired of the same old Italian pasta salad and you'll be glad you did. I just wish my kids liked pasta salad- I think they can't get past the "it's pasta and it's cold" thing. their loss.

Here's what you need and how do make it!

1 lb rotini pasta --- cook to al dente in boiling salted water

Dressing (I double this!- the salad seems to be too dry without adding more dressing)
1/2 cup evaporated milk
1/4 cup extra virgin olive oil
1 cup crumbled feta cheese
1/2 cup fresh cilantro leaves
1 lime juiced
S&P

place all the dressing ingredients in a blender and whirl until smooth and creamy. toss with drained pasta and fold in your add ins....

Add ins:
choppped black olives
chopped green olives
zucchini- I cut into thin slices, stack and then cut into strips
red pepper
red onion (no thank you)
grape tomatoes- cut in half
thin sliced ham
jicama- thinly sliced
1 cup frozen peas

Chill, covered, for at least 2 hours. Mix before serving and taste to see if you need to add a bit more dressing. I did. It seemed dry. As I didn't want to add too much more, I added a drizzle of extra virgin olive oil to loosen it up a bit.

Makes 6-8 servings, at least. I'd say more. I only made this much and had plenty for our large group of 25 + people ('cause not everyone eats it...)!

Thai Peanut Noodles with a TIP~ 4.16.09

It looks like the Thai Peanut Noodles have won that little contest over there. So, here goes.


I found these via Our Best Bites (which you'll see a link to on my sidebar). Great recipes over there by 2 lovely ladies. I have my eye on several and you will certainly find one, two or a dozen that you'd like to try, so check them out!


A few weeks back we celebrated my cousin Karen's 50th birthday while her daughter, Brooke, and grandson, Shane, were in town. Brooke's a faithful reader over here and at She's a Crafty Pumpkin and my second cousin!

there's mom getting the cake ready and see in the bottom corner, those are the noodles!



Anywho, we decided to throw Karen a Asian Fusion party. Fusion b/c we had an eclectic mix of foods and it just sounds so sassy to say "Asian Fusion", don't you think?

We made a delicious Asian Chicken Salad, Thai Peanut Noodles, heated up some pre-made egg rolls and had a couple dips thrown in for good measure. The highlights were the chocolate fountain and the Italian Creme Cake. Mmmmm.... delicious.

However, I thought these thai peanut noodles were especially lip delish. I made them up earlier in the day and absolutely

could

n o t

S T O P

eating them! I've made them twice now and lowered the heat a good bit for the kids. They didn't get into them as much as their mum, but whatever, I love these noodles and will make them from time to time as they are simple, simple!


Here's what you need:

1/2 cup chicken broth
3 Tbsp. creamy peanut butter
**1-2 tsp Sriracha chili sauce (1 is mild w/ a bite, 1 1/2 is medium and 2 is HOT)
1 1/2 Tbsp honey
3 Tbsp. soy sauce
1 1/2 Tbsp. minced fresh ginger
2-3 cloves garlic, minced
8 oz of linguine or Udon noodles (I used linguine)
chopped green onions
chopped cilantro
2 limes, cut into quarters
chopped peanuts

Bring a large pot of water to a boil and then salt it. Add your noodles. Remember the recipe calls for 8 oz, so if you make a whole package, be sure to double your sauce!!

In a medium saucepan, combine the PB, chili sauce, chicken broth, honey, soy sauce, ginger and garlic over medium-low heat. Whisk together until smooth and warmed through. Taste as to adjust the heat level to your liking.

Once the noodles are done cooking, drain and put them back in the pot. Add the Peanut sauce and combine.

Serve it up in bowls and let everyone add their own toppings: green onions, cilantro, lime and peanuts! I like it all and the lime juice really makes these noodles sing!

**NOTE about the Sriracha chili sauce- it's HOT and I am a complete wus when it comes to spicy foods, but this is an essential ingredient and I love the background heat that it added to the noodles. I found it to be cheapest at Wal-mart and almost a dollar more at my grocery store!

Now here's a great tip for chopping up herbs, like the cilantro in this recipe. I love this trick b/c the herbs don't fly off your cutting board and it's seriously QUICK!

Get a small cup and toss in some herbs. Here I have flat leaf parsley that I've cut off from a big bunch of parsley.

Grab your kitchen shears. If you do not own these, please go put on a pair of shoes and grab your keys and get yourself a nice pair. I could not survive in the kitchen without them. They are indispensable!

For those of you who have them, let's continue, the others will catch up later...Put your shears in the cup and start cutting up those herbs!


Voila! Perfectly cut up herbs and no mess but a cup.

Coming up next post...

Addictive Sweet Potato Burritos- oh my!