In the Kitchen with the Pasta Contessa

Ravioli Balsamico

2011-02-13T21:14:00.000-06:00

I am a huge fan Sandra Lee from the Food Network. This recipe comes from her TV show, Semi-Homemade with Sandra Lee. Hope you will enjoy.

14 oz. refrigerated Ravioli, four cheese
1 1/4 cups light Balsamic vinaigrette
1/4 cup julienne cut sun-dried tomatoes, chopped
1/2 cup chopped Walnuts
2 Tbsp butter, cold

In a large pot of boiling salted water, cook ravioli according to package directions. Meanwhile, in a large skillet, over medium-high heat, bring vinaigrette to a boil. Add sun-dried tomatoes and walnuts. Reduce heat and simmer for 2 to 3 minutes. Whisk in butter until sauce is smooth and shiny.

Drain pasta. Add to balsamic sauce and heat through.

4 servings

Source: Sandra Lee Semi-Homemade 20-minute Meals 2

Lemon Chicken Lasagna

2011-02-06T19:01:00.000-06:00

Nonstick cooking spray
1 16-oz. jar roasted garlic alfredo sauce
1 Tbsp. drained capers
6 no-boil lasagna noodles
1/2 of a 15-oz. container ricotta cheese
6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
1-1/2 tsp. finely shredded lemon peel
1/4 cup finely shredded Parmesan cheese
1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)

Directions
Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.
6 servings.
Source: http://www.chickenrecipequeen.com/

Smarter Fettuccine Alfredo

2011-01-02T20:38:00.000-06:00

1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

Cook pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
4 servings
Source: http://www.kraftfoods.com/

Creamy Bow-Ties with Broccolini and Chicken

2010-12-26T22:28:00.000-06:00

12 oz bow-tie (farfalle) pasta
1 bunch broccolini (12 oz), cut into thirds (or broccoli, cut into florets)
2 Tbsp butter
1 medium onion, diced
1 cup half-and-half
¼ tsp each salt and pepper
8 oz cooked chicken, cut into strips
Grated Parmesan

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccolini to water the last 3 minutes of cooking. Reserve about 1 cup of cooking water before draining. Meanwhile, heat butter in medium skillet over medium-high heat until melted. Add onion; sauté 4 minutes or until soft. Add half-and-half, salt and pepper; simmer, uncovered, 3 minutes or until slightly thickened. Add chicken, cover and cook until heated through, about 1 to 2 minutes. Toss pasta and broccolini with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan.
4 servings
Source: http://www.chickenrecipequeen.com/

Easy Chicken & Broccoli Alfredo

2010-12-19T19:04:00.000-06:00

8 oz. (1/2 of 1-lb. pkg.) fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried basil leaves

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
Add chicken mixture to pasta mixture; mix lightly.
4 servings
Source: http://www.kraftfoods.com/

Pasta Stir-Fry

2010-12-12T21:23:00.000-06:00

With Christmas fast approaching, at the top of my Christmas wish list is a wok. I love making stir fry and there is something about the authenticity of making it in a wok instead of a skillet. Until I actually get the wok, the skillet will have to do. Hope you have a happy and safe holiday season!

1 9-ounce package cheese-filled tortellini
1 16-ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
1 tablespoon cooking oil
3/4 cup peanut stir-fry sauce or garlic stir-fry sauce
1/4 cup chopped unsalted cashews or peanuts

Directions

Cook tortelloni or tortellini according to package directions. Drain and set aside. In a wok or large skillet stir-fry vegetables in hot oil for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews or peanuts; serve immediately.

Servings: 4

Source: http://www.recipe.com/

Malted Mocha Cocoa

2010-12-05T12:36:00.000-06:00

On those cold winter nights up here in Wisconsin, a great Hot Cocoa recipe is essential to staying warm. I've tried many hot cocoa recipes. This one is by far the best. Pair it with a hot bowl of Chicken Noodle Soup and you're sure to stay warm!

2 cups Confectioner's sugar
1/2 cup Dutch process unsweetened cocoa powder
1/2 cup Natural unsweetened cocoa powder
3 1/2 cups Malted milk powder
2 tsp Cornstarch
1 tsp Salt
1 tsp Instant coffee granules

Directions

Mix all in large bowl.

Place 1/2 cup cocoa mixture in each mug. Fill mugs with hot water. Stir to combine. Top with Whipped Marshmallow Creme (recipe follows) and garnish with crushed malted milk balls if desired. Store in air tight container. Keeps indefinitely in pantry.

Makes 12 servings.

Whipped Marshmallow Creme

1 cup heavy cream
1/2 cup confectioner's sugar
1/2 cup marshmallow creme
1 tsp vanilla

Combine all and beat at medium speed with electric mixer until stiff peak.

Cheesy Rotini and Tuna

2010-11-28T19:35:00.000-06:00

1-3/4 cups tri-color rotini pasta, uncooked
2 cans (6 oz. each) white tuna in water, drained, flaked
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 oz. (1/4 lb.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut up
1/2 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
1/4 tsp. black pepper

Cook pasta as directed on package.
Meanwhile, mix all remaining ingredients in 2-quart microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave on HIGH an additional 1 to 2 minutes or until mixture is heated through.
Drain pasta; place in serving bowl. Add tuna mixture; mix lightly.
4 servings
Source: http://www.kraftfoods.com/

Creamy Artichoke Pasta

2010-11-14T20:42:00.000-06:00

12 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1/2 cup low-fat cottage cheese
1/2 cup low-fat sour cream
1/2 cup grated Parmesan cheese

Directions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

Servings: 4

Source: http://www.free-online-recipes.net/

Pasta with Creamy Pumpkin Sauce

2010-10-31T20:38:00.000-05:00

Happy Halloween from the Pasta Contessa! Whether you are trick-or-treating with friends or sitting down to a warm meal with family, everyone will enjoy this recipe. If you are not a big fan of spicy foods, cut the cayenne pepper in half.

1 pkg. (16 oz.) penne pasta
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper (cayenne)
ground nutmeg to taste

Cook pasta as directed on package.

Meanwhile, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.

Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

Serving: 8

Source: http://www.kraftfoods.com/

Kraft Barbecue Sauce Pasta

2010-09-26T17:44:00.000-05:00

2 Tbsp. oil
2 cloves garlic, minced
2 small boneless chicken breast, cubed
1 red pepper, cubed
1 green pepper, cubed
1 cup Kraft Original Barbecue Sauce
1 package penne pasta
Kraft 100% Parmesan Grated Cheese - bring to table

Preparation
Heat olive oil in skillet. When oil is hot add all ingredients except barbecue sauce and pasta. In a sauce pan, bring water to a boil, and then add pasta. Do not over cook pasta.
When chicken is cooked, add Kraft Barbecue Sauce to skillet and mix well. Cook a few more minutes so sauce cooks into ingredients.
Drain pasta and add to skillet. Mix well so pasta is covered with ingredients and sauce. Put in serving bowl and bring to table with Kraft Parmesan Grated Cheese.
4 servings
Source: http://www.kraftfoods.com/

Cheesy Chicken Spaghetti

2010-08-08T20:45:00.000-05:00

This is a great recipe for a family on-the-go or for a someone looking to save their pennies. Goes great with garlic bread and a garden salad.

12 ounces thin spaghetti
1 pound processed American cheese (Velveeta), cubed
10 ounce can diced tomatoes & green chilies (Rotel)
4 cups cubed, cooked chicken

Directions

Cook spaghetti according to package directions. Meanwhile, combine the cheese and tomatoes (undrained) in a saucepan and cook until cheese is melted. You may also do this in the microwave. Add the chicken to the cheese mixture and heat through. Drain the spaghetti and toss with the cheese sauce. Serve immediately.

6 servings.

Source: http://www.chickenrecipequeen.com/

Macaroni and Cheese Soup

2010-08-01T18:56:00.000-05:00

6 cups water
1/2 teaspoon salt
1 (14-ounce) KRAFT® Deluxe Macaroni & Cheese Dinner
1 cup whole milk
12 slices American cheese, unwrapped
1/4 teaspoon ground black pepper
Garnish: paprika and fresh parsley

Directions

In a medium saucepan, bring 6 cups water and salt to a boil over high heat. Add macaroni; cook for 8 minutes, stirring occasionally, or until tender. Reduce heat to medium-low. Add milk, cheese packet, cheese slices, and pepper, stirring until cheese is melted. Garnish with paprika and fresh parsley, if desired. Serve immediately.

4 servings

Source: http://www.semihomemademag.com/

Angel Chicken Crockpot

2010-07-25T17:39:00.000-05:00

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

Directions

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

5 servings

Source: http://www.chickenrecipequeen.com/

Angel Hair Pasta with Pesto

2010-07-18T20:09:00.000-05:00

Leaves from 2 bunch fresh basil
2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta

Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Servings 4

Source: http://www.foodnetwork.com/

Tuscan Garlic Chicken

2010-07-11T18:54:00.000-05:00

4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Directions
Pre-heat oven to 350ºF. Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
4 servings

Source: http://www.chickenrecipequeen.com/

Chicken Artichoke Pasta

2010-06-20T17:08:00.000-05:00

3 cups uncooked bow tie pasta
6 oz jar marinated artichoke hearts, chopped
1 lb chicken breasts, cubed
7 oz jar roasted red peppers, diced
1 cup chicken broth
1/2 cup dry white wine
1 tbsp cornstarch
1/2 tsp salt/pepper
1 tsp dried parsley
grated parmesan cheese (optional)

Directions
Cook pasta al dente, drain and set aside under a tent of foil to maintain warmth. Warm the liquid from the jar of marinated artichoke hearts in a large skillet over moderate heat. Add the chicken and cook for about 6 minutes. Stir in the sliced mushrooms, and continue to cook for about 6 more minutes. Stir in the chopped artichoke hearts and diced red peppers. In a container with a tight-fitting lid, blend together the chicken broth, wine, cornstarch, salt/pepper. Shake together to mix well. Gradually add mixture to chicken. Turn heat up to medium and heat to boiling, stirring constantly for about 2 minutes. Toss the chicken mixture with the pasta and parsley. Top with grated parmesan cheese if desired. Serve warm. 4 servings
Source: http://www.chickenrecipequeen.com/

Easy Lemon Pasta with Chicken

2010-05-09T19:47:00.000-05:00

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Serves 4

Source: http://www.foodnetwork.com/

Penne with Artichoke Hearts & Chicken Cream

2010-05-02T20:05:00.000-05:00

8 oz. Mostaccioli, Radiatore or other medium pasta shape, uncooked
1 8-oz. can artichoke hearts, drained (about 1 cup)
1 tbsp. olive or vegetable oil
4 oz. boneless, skinless chicken breasts, cut into 1-inch cubes (about 3/4 cup)
1/2 cup evaporated skimmed milk
2 tbsp. chopped fresh parsley
1/2 tsp. Dijon mustard with seeds
Salt and freshly ground pepper to taste
2 tbsp. grated Parmesan cheese (optional)

Directions
Prepare pasta according to package directions. While pasta is cooking, squeeze as much water from the artichoke hearts as possible and cut each piece in half lengthwise.
Heat the oil in a large skillet over medium heat. Add the chicken and artichoke hearts. Saute, stirring frequently, until chicken is golden brown, about 6 minutes. Add the evaporated skimmed milk, parsley and mustard to the pan and stir to remove the brown bits from the bottom and sides of the pan. Heat to boiling and boil until the liquid is reduced in volume by half.

Drain the pasta and transfer it to the skillet. (If the skillet is not deep or large enough to hold both the pasta and the sauce, return the pasta to the cooking pot and add the contents of the skillet to the pot.) Heat over low heat, stirring, until the pasta is mixed well with the sauce. Add salt and pepper to taste; toss in Parmesan cheese if desired. Divide between two serving bowls and serve immediately.
2 servings
Source: http://www.chickenrecipequeen.com/

Fiery Angel Hair Pasta

2010-04-11T20:16:00.000-05:00

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
4-6 Servings
Source: http://www.foodnetwork.com/

Black and Tan Irish Mac and Cheddar

2010-03-14T21:19:00.000-05:00

My favorite holiday is St. Patrick's Day! My mom's side of the family is Irish so celebrating has always been a tradition in my family. Everything from making corn beef and cabbage to wearing green to drinking a green beer.

This year I set out to start my own tradition. I found this recipe and made it for St. Patrick's Day dinner. It was outstanding. Definitely a tradition that will continue.

6 cups water
24 ounces lager beer
16 ounces rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 ounces evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 ounces shredded smoked Gruyere
8 ounces shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish

Directions

Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.

Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.

Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

Serves: 6
Source: http://www.foodnetwork.com/

Look What I'm cookin' Up

2010-02-19T08:00:00.027-06:00

My name is Tara Person. I'm a Creative, Confident and Credible Public Relations and Communications Professional, who is seeking a Public Relations Coordinator or Specialist role. I'd love to find a job where I can combine my love of writing and design.

Most recently, I worked for Harley-Davidson Motor Company in the Product Communications department, where I assisted in planning the 105th Anniversary Celebration. I was a member of a 6-person team that handled all PR functions for the Motor Company. I also gained invaluable writing experience through writing and editing Harley-Davidson's Newsline.

Prior to that, I graduated from the University of Wisconsin, Oshkosh with a Bachelor of Arts in Journalism with an Ad/PR emphasis. During college I was an active member of the UW Oshkosh PRSSA Chapter, holding offices such as Vice President and Secretary.

I also served as a board member for the Spina Bifida Association of Wisconsin, Inc. during college. Beyond the traditional role of a board member, I wrote articles, maintained the Web site and redesigned the newsletter.

I'm primarily searching in Milwaukee, WI, where I currently live, however, I am willing to relocate if the right opportunity comes along. Additional parts of the country that I have an interest in are Chicago, IL, Washington, DC, Denver, CO, and Portland, OR.

While job searching I have gained experience in social media (LinkdIn, Twitter and Facebook) and continue to write in the nonprofit world. You can read my most recently published article entitled, "A Team Effort" in the Winter 2010 issue of Insights into Spina Bifida at http://is.gd/7H46G.

The other project I have been working on while job searching is starting this blog. I have found that cooking provides a great deal of enjoyment for me. So in the spirit of this being a cooking blog, this recipe, A Twist on Pasta Salad, http://is.gd/8Hspz, is worth trying for your next office party. I hope you enjoy it as much as I did when I made it for a dinner party.

In my spare time, I enjoy swimming, reading a good book and of course cooking.

Contact: Tara Person
Tara.M.Person@gmail.com

For Tara's resume and additional writing samples: www.linkedin.com/in/taraperson
Reach out to Tara on Twitter: @taraperson

Hope to hear from you soon. Thank you!

Help a PR Pro Out Day (#HAPPO) is designed to help connect PR job seekers with employers looking for top talent. On Friday, February 19, from 10 am – 2 pm CT PR bloggers, agency leaders, and PR professionals from across the country will donate their time and talents to help fellow PR pros connect with employers as part of the first-ever event.

Bacon Cheeseburger Pasta

2010-02-07T10:23:00.014-06:00

As a true Packer fan I can't help but cheer for the New Orleans Saints in Super Bowl XLIV. After all the Saints are the reason that Favre is home crying, "Do I man up & retire or go 1 more season?"

Today I am going to a Super Bowl party and need to bring a dish to pass. I came across this recipe under the heading "Super Bowl Recipes." Very easy to make and delish ... Two main requirements for a Super Bowl Sunday dish.

Hope you have a safe and fun Super Bowl Sunday! Go Saints!!!!!!!!!!!!!

8oz pasta
1lb ground beef
6 bacon strips
1 can tomato soup
1 cup shredded cheddar cheese

Directions:

Fry ground beef and bacon, drain grease. Cook pasta as directed on package and drain. Pour pasta in skillet with beef and bacon. Add soup to skillet and cook until soup is hot. Sprinkle with cheese and cover until cheese is melted.

Source: http://www.football.about.com/

Tuna Noodle Casserole

2010-01-24T21:24:00.000-06:00

An old family favorite from my mom's kitchen ...

8 oz. Elbow Macaroni
1 can Tuna, drained
1 can Cream of Chicken Soup
1 cup of milk
1 cup corn flakes
1 Tbsp. Butter, melted

Cook elbow macaroni as directed
Mix elbow macaroni with tuna, cream of chicken and milk soup in casserole dish. Cover and bake at 350 for 15 minutes.
Mix corn flakes and melted butter. Pour over macaroni mixture. Bake for an additional 8 minutes or until golden bubbly.
4 Servings

Sweet Red Pepper Cheese Appetizer

2009-12-27T14:54:00.000-06:00

Still looking for an appetizer to bring to a New Years Eve party? This recipe is perfect. My family served it at our Christmas party and everyone loved it. Happy New Year!

1 8-oz. package Philadelphia Cream Cheese
3 Tablespoons jarred Diced Sweet Red Peppers
1 box Crackers

Directions

Soften the cream cheese in the microwave for 30 seconds. Add 3 Tablespoons diced sweet red peppers to the cream cheese. Stir until red peppers are incorporated into the cream cheese. The recipe is very easy to double for a larger party. Serve with the crackers of your choice.

Servings: 10

Christmas Pasta

2009-12-20T09:47:00.000-06:00

I found this recipe and thought it would be perfect for a Christmas Pasta dish. It will look beautiful on your Christmas dinner table incorporating all the Christmas colors: red, green and white. Merry Christmas from my family to yours!

12 ounces Dried spinach pasta
1 small Cauliflower head; cut into florets
1/2 cup Olive oil
1 Onion; sliced into thin half-moons
1/2 cup Dry white wine
1 jar (7 oz size) Roasted red peppers; drained, and cut into thin strips
4 ounces Hazelnuts; toasted, skinned, and chopped
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later.

Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly-ground black pepper.

Add cauliflower bits just to rewarm. When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts.

To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins.

Servings: 4

Source: http://www.cdkitchen.com%20/

Fettuccine With Artichoke Sauce

2009-12-13T21:11:00.000-06:00

Any of my friends or family will tell you that I have a great love for artichokes. If a recipe calls for artichokes, I have to try it! This recipe is an excellent alternative to marinara or alfredo sauce for pasta.

4 ounces packaged dried fettuccine or linguine
1/2 of a medium onion, chopped (1/4 cup)
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried basil or oregano, crushed
1/8 teaspoon salt
1 cup milk
1/2 of a 14-ounce can artichoke hearts, drained and cut up
2 tablespoons grated Parmesan or Romano Cheese
1 tablespoon snipped parsley
1 to 2 tablespoons milk (optional)
Snipped parsley (optional)
Coarsely ground pepper (optional)
Tomato wedges (optional)
Parsely sprigs (optional)

Cook pasta according to package directions. Drain.

Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in artichoke hearts, Parmesan or Romano cheese, and 1 tablespoon parsley; heat through. If necessary, stir in enough additional milk to make of desired consistency.

Spoon pasta onto individual plates or a large platter. Ladle the sauce over the hot pasta. If desired, sprinkle with additional snipped parsley and pepper and garnish with tomato wedges and parsley sprigs.

Servings: 4

Source: http://www.recipe.com/

Chicken MacRanch Salad

2009-12-06T21:25:00.002-06:00

Just to change it up a little, I decided to do a salad this time. This recipe was very easy to make and tastes delish!

1 pound macaroni, cooked
1 cup chopped cooked chicken breast
4 cups frozen mixed vegetables, thawed
1/4 cup shredded Cheddar cheese
1 cup Ranch-style salad dressing

Directions

In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve.

Servings: 8

Source: www.allrecipes.com

Cheesy Turkey Casserole

2009-11-29T20:19:00.000-06:00

Thanksgiving is tomorrow. Everyone, myself included, has so much to be thankful for. What are you most thankful for? For me, it would have to be good friends and a supportive family. My family always cooks way too much food for Thanksgiving so I thought I would post a few recipes that are tried and true and will make good use of the mountain turkey that is left over. Happy Thanksgiving!

8 ounces Velveeta or processed cheese
1/2 cup milk
7 ounces spaghetti -- broken in half
2 tablespoons butter
10 ounces frozen chopped broccoli -- cooked and drained
1 cup chopped cooked turkey
1/4 teaspoon oregano
1/4 teaspoon onion salt

Directions:

In a small saucepan, combine the milk and cheese until cheese is melted and mixture is heated through.

Cook the spaghetti as directed; drain well. Toss spaghetti with the butter. Stir in the cheese mixture.

Combine all remaining ingredients and place mixture in a 2 quart casserole dish. Cover and bake for 35 minutes at 350 degrees F or until heated through.

Serves: 4

Source: http://www.cdkitchen.com/

Spaghetti with Cottage Cheese Pesto

2009-11-22T19:46:00.004-06:00

I absolutely love pesto on pasta. So, of course, I had to try this recipe. It turned out so good! Definitely a crowd pleaser! The best part is the fat is cut because less oil is used than traditional pesto. The fresh flavor truly stands out in this great recipe.

1 10-ounce package frozen chopped spinach, thawed & well drained
1/2 cup hot water
1/3 cup low-fat cottage cheese
1/3 cup snipped fresh basil or 2 tablespoons dried basil, crushed
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
4 ounces spaghetti or fusilli, cooked and drained

Directions

For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, Parmesan cheese, oil, and garlic. Cover and blend or process until smooth. Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately.

Note: Seal label, and freeze remaining pesto. To serve, thaw the pesto in the refrigerator. Place in a small saucepan and heat over low heat. Toss pesto with another 4 ounces of spaghetti or fusilli, cooked and drained. (Makes 2, 4-serving portions of pesto).

Servings: 4

Source: http://www.recipe.com/

Cheese and Nut Stuffed Shells

2009-11-15T22:24:00.000-06:00

My mom has made this recipe tons of times, minus the walnuts and ground nutmeg when I was growing up. I always loved it but the walnuts and nutmeg take it to a whole different level of delish!

24 dried jumbo shell macaroni*
2 eggs, slightly beaten
1 15-ounce carton ricotta cheese
1-1/2 cups shredded mozzarella cheese (6 oz.)
1 cup shredded Parmesan cheese (4 oz.)
1 cup chopped walnuts
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 26-ounce jar thick and chunky pasta sauce (2-3/4 cups)

Directions

1. Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degree F.

2. Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg.

3. Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish. Spoon a heaping tablespoon of filling into each cooked shell. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through.

Note: Cook a few extra shells to replace any that tear during cooking.

Servings: 6
Source: http://www.recipe.com/

How to Make Fresh Pasta

2009-11-08T20:19:00.003-06:00

When I was younger my Aunt Nan and I attempted to make fresh pasta. It was fun but a total disaster! The pasta was very gummy. Well as an adult, I decided to try it on my own tonight. It turned out delish. The key is to follow the directions exactly and watch the pasta cooking very closely! You don't want to overcook the pasta. Here is the easy-to-follow recipe that I used:

To make one pound of pasta, you need:

2 cups of unbleached flour
3 large eggs
1/2 teaspoon of salt.

Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Mix the eggs together with a fork without disturbing the flour.

Using a fork, gently incorporate the flour into the egg mixture a little at a time.

Once you have incorporated all of the flour together with the egg using a fork, switch to a bench knife or use your fingertips to blend the mixture together well.

After the wet and dry ingredients have been combined using the dough knife, bring the mixture together with your hands to form a ball. If the dough seems to dry, add a little more egg mixture. If the mixture is too wet and sticks to your fingers, rub your hands with flour and form the dough into a ball.

Knead the pasta dough as you would bread dough. Pushing down and away from you with the palm of your hand. Turn the dough ninety degrees, fold the dough over on itself and push down and away again. Continue this until the dough is smooth, about 7 minutes.

Using the bench knife, cut the dough into 3 equal sections. Form each section into a ball. Cover the dough balls with a towel or bowl and let rest for 15 minutes.

A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online. If you don't have a pasta machine, a rolling pin will work just fine.

Flatten one of the dough balls with the palm of your hand until it's about 1/2 an inch thick and no wider than the slot of the pasta machine. With the slot of the pasta machine on its widest setting (usually 1), turn the handle while feeding the dough into the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it.

After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot. Continue to do this, making the slot smaller by one each time. Don't try to skip a number, as this will only cause the machine to jam and you'll end up with a mess and no pasta.

As you continue rolling the pasta, your sheet of dough will get longer and longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. This is a great time to have an assistant help you.
Continue passing the dough through the machine until it's about an 1/16th of an inch thick.

After rolling the dough out to the desired thickness, it's time to cut the dough into pasta. Most pasta machines, come with an adapter that cuts the dough. If you are working on a table, you may wish to cut your dough in half to make it easier to handle.
Feed the dough into the cutting blades. Try to have your hand under the center of the cut dough, so you can pick it all up in one bunch.

Alternatively, if you don't have a pasta machine, you can fold the rolled dough into a square. Cut the open end of the square a quarter inch at a time. Immediately, unroll the pasta and lay flat.

Immediately after cutting the dough, hang the pasta on a dowel or other object (a clothes drying rack works great). You can also lay the pasta flat on a towel, but it is more likely to stick together.

Homemade pasta cooks in less time than dry pasta. Cook fresh pasta the same way as dry, except begin testing for doneness after 2 minutes. The pasta can be used right away or will keep up to a week. Serve with your favorite sauce.

Source: http://gourmetfood.about.com/

Red Wine Pasta With Romano

2009-11-01T21:13:00.008-06:00

This recipe is not only elegant but tastes great. A real crowd pleaser!

1 pound dried linguine
2 tablespoons kosher salt
1/2 bottle (1 1/2 cups) red wine
1 1/2 tablespoons extra-virgin olive oil
1/3 cup (2 ounces) shaved Romano
1/2 teaspoon black pepper, preferably cracked
1 teaspoon grated lemon zest

Directions

Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes.

As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes.

Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.

Serves: 4

Source: http://www.realsimple.com/

Halloween: Eyes and Ears Pasta

2009-10-25T21:41:00.000-05:00

With Halloween just around the corner, I wanted to find the perfect pasta dish that will send all your senses tailspinning. The ears and eyes look eerily real and your dinner guests will wonder the whole meal if they are eating the real thing. Look for another Halloween Pasta recipe in this Wednesday's post as well.

To Make the Ears:

1 1/4 cup cake flour (not self-rising)
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons olive oil
1/4 cup water
3 drops Red food coloring

To Make the Eyeballs:

1 1/2 pounds of Ground Chicken or more
1/8 teaspoon salt
1/8 teaspoon pepper (white if you have it but black will do)
1/8 teaspoon garlic
Pitted medium green olives
Pitted medium black olives

To make the Blood/Sauce:

1 small jar marinara sauce (or your favorite homemade recipe -- see Releated Recipes below)
Red food coloring

Directions

To Make the Eyeballs: Dump the ground chicken in a mixing bowl, add the spices, and mix well. Make little balls of chicken about 1 1/2 inches in diameter and place on a cookie sheet. To make the iris of the eye, take a green olive and cut in half and remove the pimento if you bought that type. To make the pupil, cut a black olive into small pieces. Now insert the black olive piece into the half of green olive. Stick the green olive onto the ground chicken eyeball. When you cook the eyeballs, you do not want them to brown. Steam the eyeballs just like you would steam vegetables. It should take about 20 minutes over medium heat.

Prepare the Ears: Roll out the dough on a floured counter with a rolling pin. The dough should end up about 1/8 inch thick. Cut out round pieces of dough using a glass about 3 inches in diameter. Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal. Roll up the edge of the round piece of dough and form into an ear shape. It helps to have a picture of an ear since you cannot look at your own. I put my ear on the copy machine and made a copy.

Put the finished ears on a dishtowel and let dry overnight if possible. If you do not have time, an hour or two will suffice.

Cook the ears in boiling water and 1 tablespoon of olive for about 2 minutes or until they float to the top of the water. Drain the ears in a colander.

To Make the Blood: Simply take a small jar of spaghetti sauce and mix in some red food coloring.

Assemble the Dish: In a slow cooker or serving dish, pour the "blood" into bottom. Arrange the cooked "eyes" and "ears" and you're done. This dish can be easily reheated in a microwave or keep it warm in a slow cooker set on warm for the length of your party.

Source: http://www.fabulousfoods.com/

Spaghetti Pizza Lasagna

2009-10-18T21:51:00.005-05:00

This is one of my all time favorite recipes. The adults and kids will both love it.

1 pound spaghetti
1 pound lean ground beef
1 cup milk
2 eggs, beaten
salt and pepper to taste
1 (32 ounce) jar pasta sauce
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 (8 ounce) package sliced pepperoni sausage
3 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. In a large skillet over medium heat, cook beef until brown; drain.

4. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9×13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.

5. Bake in preheated oven until hot and bubbly, 30 minutes

Serves: 6

Source: http://www.pastarecipe.org/

Chicken Noodle Loaf

2009-10-11T19:59:00.000-05:00

This recipe is really easy to prepare and great to eat. Goes great with spinach salad and whole wheat rolls:

2 cups cooked egg noodles
2 cups chopped cooked chicken
1 small onion, chopped
½ cup chopped celery
2 tablespoons minced jalapeno peppers
2 eggs, lightly beaten
½ cup chicken stock

Directions

Preheat oven to 350 degrees F. Mix all ingredients together and press into a loaf tin. Bake for 45 minutes.
Servings: 4-6

Source: http://www.chickenrecipequeen.com/

Beefy Pasta Casserole

2009-09-27T21:38:00.000-05:00

This recipe is one of my favorites. I've made it many times over. This post is dedicated to Shannon, a wife and mother of 2 boys. I hope Logan & Ryland will enjoy this recipe as much as I have.

1 lb. ground beef
1 Tbsp. dried oregano leaves, crushed
2 cans (10 3/4 oz. each) Campbell's Condensed Tomato Soup
1 soup can water
1/2 of a 16-oz. package (4 cups) uncooked corkscrew-shaped pasta (rotini)
1 container (15 oz.) ricotta cheese
1 cup shredded mozzarella cheese (4 oz.)

Cook the beef and oregano in a 12-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
Stir the soup, water and pasta in a 13x9x2-inch (3-quart) shallow baking dish. Add the beef mixture and ricotta cheese and stir to coat. Cover.
Bake at 375 degrees F. for 30 minutes or until hot and bubbly. Sprinkle with the mozzarella cheese. Let stand for 5 minutes or until the cheese melts.
6 Servings
Source: Campbell's Casseroles

Cheesy Beefy Gnocchi

2009-09-20T19:24:00.000-05:00

1 lb Lean Ground Beef
1 (10 oz.) can Cheddar Cheese Soup
1 (10 oz.) can Tomato Bisque Soup
2 cups Gnocchi (Small Shells) pasta

Cook beef in skillet until brown and drain. Add soups, 1 1/2 cups water and pasta. Bring mixture to a boil. Cover and cook over medium heat for 10-12 minutes or until pasta is done and stir often.

6 servings

Source: "365 Easy Pasta Recipes"

Pasta Carbonara

2009-09-13T20:07:00.005-05:00

1 pound linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh flat-leaf parsley, chopped

Directions

Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.)

4 Servings

Source: http://www.realsimple.com/

Egg Pasta Frittata

2009-09-06T20:38:00.002-05:00

1 12 ounce box egg fettuccini pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it
Salt and black pepper
1/4 cup chopped flat-leaf parsley
12 extra large eggs, beaten
HamSteaks, recipe follows

Directions

Preheat oven to 425 degrees F.

Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.

Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden.

Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.

Ham Steaks:

1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves

Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

Servings 6

Source: http://www.foodnetwork.com/

All-American Mac ‘N Cheese Burger

2009-08-30T17:25:00.004-05:00

1 cup cooked elbow pasta
1/2 pound ground chuck
1/2 pound ground sirloin
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon yellow mustard
1/2 cup chopped plus 4 slices American or yellow cheddar cheese
1 cup ketchup
2 tablespoons pickle relish
1 cup sour cream
Shredded iceberg lettuce
1 small white onion, finely chopped
4 kaiser rolls, toasted

Preparation
In a large bowl, mix together the cooked pasta, ground chuck, ground sirloin, hot sauce, salt, pepper, mustard and the chopped cheese. Score the meat into 4 equal portions and form patties.Pre-heat a large, nonstick skillet with some EVOO. Add the patties to the skillet and cook about 3-4 minutes per side. A minute before you take the burgers off, place 1 slice of cheese on top of each burger and let melt.While the burgers are cooking, mix the ketchup, relish, and sour cream in a small bowl.To assemble the burgers, place a patty on each of the rolls, top with some chopped onion, shredded lettuce and special sauce.

4 Servings

Source: http://www.rachaelray.com/

Crock Pot Mac N Cheese

2009-08-23T18:13:00.002-05:00

This is one of my favorite recipes from college and I still make it today ...

8 oz. Elbow macaroni
1 can Cheddar Cheese Soup
1 can Evaporated Milk
1/2 stick Butter, melted
2 cups Shredded Cheddar Cheese
1 cup Milk (Optional)
Salt and Pepper

Mix in a crock pot cheddar cheese soup, evaporated milk, melted butter, shredded cheddar cheese, salt, pepper and elbow macaroni (add last). If there isn't enough liquid to cover the macaroni add 1 cup milk.

Cook on High for 2 hours. Stir ocassionally.

6 servings

Mac N Cheese Pie

2009-08-16T18:50:00.006-05:00

A new twist on an old favorite from the Kraft's Foods Cook Book

1 Package (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
2 cups small Broccoli florets
4 eggs
1/2 cup Kraft Shredded Cheddar & Monterey Jack Cheese

Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Cook pasta in boiling water until tender, adding broccoli during the last 2 minutes of cooking time, drain pasta.
Meanwhile, beat eggs in a bowl. Stir in cheese sauce until well blended. Pour egg mixture over pasta, stir to combine.
Spoon into prepared pie plate. Sprinkle with cheese. Bake for 30 minutes or until set & golden brown.
6 servings.

Budgetwise Lemony Chicken Pasta Toss

2009-08-09T16:44:00.004-05:00

3 tbsp. cornstarch
2 cups Swanson® Chicken Stock
3 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1/8 tsp. ground black pepper
1 lb. skinless, boneless chicken breast, cut into strips
3 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
4 cups hot cooked thin spaghetti, cooked without salt

DIRECTIONS
Stir the cornstarch, stock, lemon juice, mustard and black pepper in a small bowl until the mixture is smooth.Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Cook until the mixture is hot and bubbling. Stir in the parsley. Toss the chicken mixture with the spaghetti. 4 servings
Source: http://www.chickenrecipequeen.com/

Chicken Piccata Pasta Toss

2009-08-02T19:00:00.003-05:00

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

4 Servings

Source: http://www.foodnetwork.com/

Herbed Skillet Chicken on Fettuccine

2009-07-26T18:27:00.002-05:00

8 oz. spinach fettuccine
¼ cup unbleached all purpose flour
½ tsp salt
½ tsp black pepper
4 boneless chicken breast halves
2 tbsp olive oil
2 cloves garlic minced
½ cup chicken broth
3 tbsp lemon juice
2 tbsp chopped fresh basil and/or oregano

Directions

Prepare the fettuccine according to package directions. On a plate combine flour, salt and pepper. Add the chicken, one breast at a time, pressing to coat with the flour mixture. Heat the oil in a skillet over medium heat. Add the chicken and cook, turning occasionally, for 8 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chicken broth, lemon juice, and the basil and/ or the oregano. Bring to boil over high heat. Reduce the heat to low, cover, and simmer for 4 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Evenly divide the fettuccine onto 4 plates. Top each with a chicken breast and drizzle with the broth mixture. 4 servings

Source: http://www.chickenrecipequeen.com/

Easy Chicken Casserole

2009-07-19T18:42:00.002-05:00

2 cups cooked chicken pieces
8 oz. egg noodles, cooked
8 oz. sour cream
1 can cream of chicken soup
2 tbsp. melted butter
2 tbsp. minced onion

Directions

Mix all ingredients. Top with Durkee French Fried Onions. Bake for 20-25 min. at 325°F.

Source: http://www.chickenrecipequeen.com/

Macaroni and Cheese: 3 Ways

2009-07-12T17:31:00.006-05:00

Macaroni and Cheese

1 package (7 1⁄4-ounce) macaroni and cheese mix, Kraft®
1 tablespoon Mexican seasoning, McCormick®
3/4 cup shredded Mexican cheese blend, Kraft®

Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Sprinkle Mexican seasoning over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Bake for 5 minutes or until cheese is melted.

Italian-Style Macaroni and Cheese

1 package (7 1⁄4-ounce) macaroni and cheese mix, Kraft®
2 tablespoons butter
1 cup Italian-style bread crumbs, Progresso®

Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Melt butter in a medium bowl on low (25% power) in the microwave.
Add bread crumbs and toss to coat with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Bake for 10 to 15 minutes or until browned on top.

Macaroni and Cheese with Broccoli

1 package (7 1⁄4-ounce) macaroni and cheese mix, Kraft®
1 to 1 1/2 cups leftover broccoli florets

Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish. Bake about 10 minutes or until heated through.
Each recipe serves 4
Source: http://www.semihomemade.com/

Ravioli with Alfredo Sauce and Artichokes

2009-07-05T19:15:00.003-05:00

1 package (9 ounces) BUITONI® Refrigerated Light Four Cheese Ravioli
1 tablespoon olive oil
1 clove garlic chopped
1 jar (6 ounces) marinated artichoke hearts drained and sliced
2 cups red and/or yellow bell pepper strips
2 tablespoons white wine or chicken broth
1 package (10 ounces) BUITONI® Refrigerated Light Alfredo Sauce

Directions
Prepare pasta according to package directions. Keep warm.
Heat oil in medium skillet over medium heat. Add garlic; cook for 1 minute. Add artichokes, bell peppers and wine. Cook, stirring occasionally, for 2 to 3 minutes. Add pasta and sauce. Cook, stirring occasionally, for 1 minute. Sprinkle with chopped parsley, if desired.
4 servings
Source: http://www.chickenrecipequeen.com/

Chicken with Artichokes and Angel Hair

2009-06-28T20:14:00.002-05:00

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, & quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

Directions

Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

4 servings

Source: http://www.chickenrecipequeen.com/

Twisted Pasta with Brown Butter and Walnuts

2009-06-21T19:36:00.003-05:00

About 1/2 cup walnut halves
1 pound twisted pasta such as campanelle, caserecci, or cavetelle
2 sticks unsalted butter
1 small bunch sage leaves, about 10 or 12 leaves, large stems plucked

Directions

Preheat oven to 350 degrees F.

Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente.

In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown.

Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts.

6 Servings

Source: http://www.foodnetwork.com/

Basil Pepper Jack Chicken Ravioli

2009-06-14T18:25:00.005-05:00

2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli
1 to 2 lbs chicken cutlets
3 tbsp extra virgin olive oil
2 lbs cubed pepper jack cheese
Dash of salt and pepper
1 tbsp garlic
3 tbsp basil pesto sauce
3 to 4 cans evaporated milk
1 stick butter or margarine
1 tbsp flour
Parmesan Cheese

Directions

On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir. Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes. Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.

6 servings

Source: http://www.chickenrecipequeen.com/

Shortcut Chicken Manicotti

2009-06-07T19:33:00.002-05:00

1 can (10 3/4 oz.) cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta, cut into chunks
2 c. frozen broccoli florets
12 manicotti pasta shells, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 c. grated parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees. Mix soup, water & velveeta in microwaveable bowl. Microwave for 3 minutes or until cheese is melted & mixture is blended, stirring after 2 minutes. Pour 1/3 soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to soup mixture. Stuff pasta with chicken strips; place in baking dish. Cover with remaining soup & broccoli mixture. Sprinkle with parmesan cheese. Cover & bake 45-50 minutes or until pasta is tender & chicken is cooked through.
4 servings
Source: http://www.chickenrecipequeen.com/

Bow Ties with Artichoke Pesto

2009-05-31T19:14:00.000-05:00

Made this recipe for my birthday, May 27, 2009.

1 pound box bow tie pasta
2 (6.5-ounce) jars marinated artichoke hearts, drained
1 teaspoon lemon juice
2 tablespoons grated Parmesan, plus more for serving
1/4 cup chopped walnuts
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Grated Parmesan, for serving

Directions

In large pot of boiling, salted water, cook bow ties per package directions.
In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.