{recipe} Pasta ala Vodka

Weekly Test Recipes - week 37!

I'm camera-less the next couple weeks, so bear with my grainy phone pictures...

I'm back to pasta :)  This recipe is from Pioneer Woman.

PASTA ALA VODKA (Pioneer Woman)

1 lb. pasta (I used bowtie - half plain/half whole wheat)
2 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, minced
2-3 cloves garlic, minced
3/4 c. vodka
14 oz. tomato puree
1 c. heavy cream, or can substitute milk
Pinch red pepper flakes
1/4 tsp. salt
Freshly ground black pepper
1 c. Parmesan cheese

Cook pasta according to directions, just to al dente.  While pasta is cooking, head olive oil and butter over medium heat in large skillet.  Add onion and garlic and stir until tender.  Add vodka and cook/stir for a few minutes.  Add tomato puree and stir.  Reduce heat to low and stir in cream.  Simmer, and add red pepper flakes, salt, and pepper.  Drain pasta and add to sauce; stir to combine.  Add Parmesan cheese and serve, garnished with more cheese.

This was a very easy dish to make.  I thought it was good, but thought it was just slightly tart (I'm not sure if that's the right word to use).  Maybe it was the vodka, or maybe it had too much of a pure tomato flavor for my taste.  I don't know, but it wasn't what I imagined it would be.  It was good, but I sprinkled Italian seasoning and garlic powder on my plate and stirred it, and I liked it with those additions much better.  So I may make this again, but with those additions for more flavor.

Rating: GOOD

{recipe} Sun-Dried Tomato Salad

Weekly Test Recipes: Week 29!

My sister made this salad for a picnic last summer.  I went back for seconds and it was all gone!  I decided to try making it myself this week.

SUN-DRIED TOMATO SALAD (Pioneer Woman)

1 jar (7 oz.) sun-dried tomatoes
4 cloves garlic (next time, I'll use 3)
3 Tbsp. red wine vinegar
1 c. extra-virgin olive oil
salt and pepper, to taste
16 oz. rotini pasta
1 pt. ripe cherry tomatoes, halved
1 jar kalamata or assorted olives, chopped (I bought a mixture of Kalamata, black, and green)
10 leaves basil, chopped or julienned
1 1/2 c. Parmesan cheese, freshly grated

For the dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together. Can make the night before so flavors blend together.

To make the salad:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve cold.

I liked this salad, but my fiance did not.  The garlic was a little to intense for him.  Next time I will use 3 cloves garlic instead of 4.  I will also use just green and black olives next time. Also, this makes a HUGE amount.  So unless you're bringing it to a pot luck or have a big family, a half recipe should suffice. 

Rating: GOOD

{recipe} Summer Tortellini Salad

Weekly Test Recipes - Week 28!

I came across this recipe via The Sisters Cafe.  They have a neat blog where all the 5 sisters in the family post recipes they've been trying as well as family favorites.  It speaks to me because my five sisters and I have a private blog where we can keep track of each other's lives since we live all over the country.  I love it.  Here is the first recipe I tried from their website.  I have many more bookmarked to test in the future.

SUMMER TORTELLINI SALAD (TheSistersCafe)

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced and cut into half-moons
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 c. ranch dressing (I suggest a little less than this)
Parmesan Cheese - to taste

Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Add vegetables to tortellini. Add dressing and top with grated parmesan cheese. Cover and refrigerate at least 2 hours before serving.
Makes 6 servings

This was so good!  It is very refreshing, and I love the hint of cheese that comes with the tortellini.  Definitely a keeper.  Soo easy to make and great for summer!
 
Rating: EXCELLENT

P.S. I suggest you use a large enough saucepan for cooking the tortellini.  I was afraid mine was going to spill or not cook evenly:

{recipe} Shrimp and Broccoli Pasta

Weekly Test Recipes - Week 24!

I loved the simplicity of this recipe when I came across it.  Something new for me that came with this recipe was peeling/deveining shrimp.  More on that later.

SHRIMP AND BROCCOLI PASTA (allrecipes.com)
2 cups uncooked bow tie pasta

1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.

I didn't know the proper way to peel and devein shrimp, so a quick internet search led me to this helpful site: Peel and Devein Shrimp  Let me tell you, this is a very unpleasant job, and really turned me off from the idea of ever doing this again.  From now on, I'm only buying pre-peeled and de-pooped shrimp.  Overall, the receipe was a MEH rating, and I'll probably never make it again.  It was quite dry and needs some sort of sauce to add.  Maybe some chicken broth or something just to add a little more moisture and pull all the ingredients together. 

{recipe} Stroganoff-Style Spaghetti 'n' Meatballs

Test Recipes Week 12!

And I'm all caught up!  With this post, I am officially caught up with the recipes I have tested out in 2010.  Woohooooo!!  Here's what I made:

STROGANOFF-STYLE SPAGHETTI 'N' MEATBALLS (Simple&Delicious Jan/Feb '10)

1/2 lb. uncooked spaghetti

3/4 lb. frozen cooked Italian meatballs, thawed

2 Tbsp. finely chopped onion

1 garlic clove, minced

1 Tbsp. olive oil

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/4 c. milk

1 Tbsp. concentrated au jus sauce

1/8 tsp. Cajun seasoning

1 c. (8 oz.) sour cream

Cook spaghetti until al dente, then strain.  Meanwhile, in a large skillet, saute the meatballs, onion, and garlic in oil for 4-5 minutes or until meatballs are browned.  Stir in the soup, milk, au jus sauce, and seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.  Gradually stir in sour cream.  Heat through (do not boil).  Stir spaghetti into skillet.  Serve immediately.  Makes 4 servings.

EXCELLENT!  Of course, I could not make this recipe exactly as written.  That would be unlike me.  I used half regular spaghetti, and half whole-wheat spaghetti.  I also didn't want to buy concentrated au jus sauce (didn't know if I would use it again), so I just splashed a little Worcestershire sauce into the mix.  And instead of Cajun seasoning, I used some seasoned salt and cayenne pepper.  It turned out nummy nummy, and I will be making this again.

{recipe} Chicken Spaghetti

Test Recipes Week 9!

Back home in Minnesota, a meal like this would be called a HOTDISH, never a casserole.  Most hotdishes follow the same basic principle:

* meat (chicken or ground beef, or even turkey on occasion)
* creamy soup or tomato sauce base
* pasta or potatoes (my all-time favorite is still Tator Tot Hotdish!)
* may or may not include veggies
* bake 350* until yummy

Mix and match any combination of the above, and BOOM - hotdish!  Here's the latest HOTDISH I came across:

CHICKEN SPAGHETTI (Pioneer Woman)
**disclaimer** These are the proportions posted by PW.  I made HALF a recipe, and it still filled a normal-sized casserole dish.

2 c. cooked chicken
3 c. dry spaghetti, broken into 2" pieces
2 cans cream of mushroom soup
2 c. grated sharp Cheddar cheese
1/4 c. chopped green pepper
1/4 c. finely diced onion
4 oz. diced pimentos, drained
2 c. chicken broth
1 tsp. seasoned salt
1/8 to 1/4 tsp. cayenne pepper
salt and pepper, to taste
1 c. additional grated sharp Cheddar cheese

Cook spaghetti according to package directions (until al dente).  Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.  Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil - mine got a little overcooked before I caught it).

YUM YUM YUM!  I did things a little differently than PW (natch...).  I used canned chicken instead of a chicken fryer.  I also added much more green pepper than called for (probably double).  Next time, I will use half the cheese.  As mentioned above, I made a half recipe (since I'm only cooking for myself) and it still filled a casserole dish.  Sadly, my refrigerator went out the day after I made this and all the leftovers of this HOTDISH were lost during the ordeal.  I will definitely be making again.  EXCELLENT!

{recipe} Creamy Shrimp Penne

Test Recipes Week 7!  (From this point on, I have remembered to take pictures of each test recipe.  Woot!)

Pasta.  Probably my all-time favorite food.  Shrimp.  One of my favorite forms of seafood.  This pasta has BOTH.  Plus a creamy tomato sauce.  YUM.  It's from Pioneer Woman.  I changed the name because Penne a la Betsy has no meaning to anyone other than PW.  I can do that.  It's my blog.

CREAMY SHRIMP PENNE (Pioneer Woman)

¾ pounds penne pasta
1 pound cooked, peeled, and deveined shrimp
2 Tbsp. butter
2 Tbsp. olive oil
1 small onion, minced
2 cloves garlic, minced
½ c. white wine or chicken broth
1 can (8 oz) tomato sauce
1 cup heavy cream
1 Tbsp. each fresh basil and parsley, chopped
Salt and Pepper to taste

Cook the pasta until al dente.  Pull tails off thawed shrimp, rinse, and cut into bite-sized pieces.  Set aside.  In a large skillet heat butter and olive oil. Add the garlic and onion and sauté, stirring occasionally. Once garlic and onions are tender, add white wine or broth. Let the wine evaporate for a few minutes, stirring occasionally.  Add tomato sauce and stir until well combined. Add heavy cream and continue stirring. Turn heat down to low and let simmer.  Stir shrimp and pasta into tomato cream sauce.  Add parsley, basil, and salt and pepper to taste.

I thought this recipe was SUPER yummy!  I rated it EXCELLENT and will definitely be making it again.  It made a huge amount though, which was just too much for one person, and it didn't reheat very well (microwaved shrimp - meh).  So next time I'll probably just make a half recipe.  I'm not the biggest fan of Penne either, it's a lot of pasta.  I'd be tempted to substitute linguine or egg noodles next time.  And this would probably be just as good with chicken instead of shrimp.  Try it!

{recipe} Pantry Pasta

Test Recipes Week 5! (I'm catching up here...hopefully in the next few days I'll be all caught up on posting my test recipes to date.)

I found this recipe on the Sing For Your Supper blog.  It's a great resource for recipes and blogging inspiration too!  Check it out if you've never been there.  This recipe challenged me because she didn't have a lot of measurements in her post, but it turned out pretty good!  I'll do my best to guestimate the ingredient portions that I used.  I rated this EXCELLENT and will be keeping it in the rotation.  Unfortunately, I didn't have any mushrooms on hand (I'm a huuuuge fan of mushrooms), so I'm excited to make this recipe again in the future, because it can only get better with mushrooms.

PANTRY PASTA (SingForYourSupper)

2 boneless, skinless chicken breasts
2 Tbsp. butter
1 Tbsp. flour
1/2 c. frozen peas
1 small can of mushrooms
1 can chicken broth
1/2 c. heavy cream
salt and pepper to taste
spaghetti noodles

Cook pasta according to package directions.  Meanwhile, heat olive oil in nonstick frying pan, and saute chicken breast until juices run clear.  I like to drain the oil and juices off right at the end and then cook the breast a little longer until they're slightly browned/crispy on the outside.  Just a side note.  In the same pan, melt butter, then whisk flour in slowly to make a roux.  Slowly whisk in chicken broth and cream.  Season with salt and pepper.  Add mushrooms and peas.  Toss sauce, chicken, and pasta together and enjoy!  It would also be nummy sprinkled with Parmesan cheese.

{recipe} Creamy Chicken and Pasta Bake

Test Recipes week 3!

I got this recipe in the Kraft Food and Family magazine.  Once again, I didn't think to take pictures of the results :(  Next time.

CREAMY CHICKEN AND PASTA BAKE (Kraft Food and Family)

1 ½ c. multi-grain rotini pasta
3 c. broccoli florets
1 lb. boneless skinless chicken breasts, chopped
½ c. fat-free reduced-sodium chicken broth
2 oz. Neufchatel cheese, cubed
1 c. shredded mozzarella cheese, divided
2 Tbsp. grated parmesan cheese

Cook pasta, adding broccoli for the last 3 min. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel cheese; cook and stir on low heat 1 min. or until melted. Stir in ½ c. mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover. Bake in 375* oven for 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

4 servings (1 ½ c.)

I thought this recipe was good, but could have been better.  I bet if I used real cream cheese instead of the healthier Neufchatel it would have a little more flavor, or if I used full-flavor, full-sodium, full-bad-for-you chicken broth.  And I'm still getting used to the flavor and texture of whole-grain pasta as opposed to regular.  Overall, this recipe is going in the keeper pile.  I rated it GOOD.