Tag: Pasta

Taco Chili Mac
Recipes

Taco Chili Mac

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Taco Chili Mac

When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!

Taco Chili Mac

TACO CHILI MAC

Ingredients:

  • 1 lb ground beef
  • 1/2 white onion, diced
  • 3 gloves roasted garlic
  • 2 Tbsp chili powder
  • 1 tsp cumin powder
  • Dash of salt and pepper
  • 1/2 pkg elbow noodles
  • 8 oz beef broth (I use Better Than Bullion)
  • 8 oz water
  • 1 can diced tomatoes with green chilies (medium heat)
  • 1 8oz can tomato sauce
  • 2 Roma tomatoes, seeded and diced
  • Green onions
  • Cilantro
  • 1 8oz block of sharp cheddar cheese, shredded

Directions:

  • Cook onions, garlic and beef until meat is done; drain and set back in heat.
  • Stir in cumin and chili powder.
  • Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
  • Add noodles and cook for 10 minutes; stirring occasionally.
  • Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
  • Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
  • Enjoy!
Sloppy Joe Mac & Cheese
Recipes

Sloppy Joe Mac & Cheese

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Sloppy Joe Mac & Cheese

If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!

Sloppy Joe Mac & Cheese

SLOPPY JOE MAC AND CHEESE

Ingredients:

  • 1 lb ground beef
  • 1 medium green pepper, chopped
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 2 cups milk
  • 1 cup veggie stock (I like Better Than Bullion Veggie Base)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 (8 oz) package Cellentani pasta
  • 4 oz extra sharp white cheddar, shredded
  • 4 oz sharp cheddar, shredded
  • 4 oz mozzarella, shredded
  • Salt and pepper
  • Parsley

Directions:

  • Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
  • Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
  • Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
  • Enjoy!
Veggie Mac & Cheese
Dinner · Recipes

Veggie Mac & Cheese

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Veggie Mac & Cheese

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

Veggie Mac & Cheese

VEGGIE MAC & CHEESE

Ingredients:

  • 1 pkg (16 oz) Cellentani Pasta, cooked al dente
  • 2 Tbsp olive oil
  • 1 pint Sangria medley tomatoes
  • 1 pkg (12 oz) pkg baby spinach
  • 1 pkg mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 1/2 cups chicken stock (I like Better Than Bouillon Base)
  • 2 1/2 cups whole milk
  • 1 pkg (16 oz) mozzarella cheese, cubed
  • 3/4 cup Italian Panko breadcrumbs
  • Parmesan cheese, grated for garnish
  • Parsley, chopped for garnish

Directions:

  • Preheat oven to 375 degree F.
  • Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
  • In a large stock pot boil noodles, drain and set aside.
  • In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
  • Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
  • Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
  • Remove from heat and add cheese; whisk until melted and incorporated.
  • Add veggies and noodles to sauce. Stir well to mix throughout.
  • Add to prepared baking dish. Top with panko and remaining olive oil.
  • Bake uncovered for 25 to 30 minutes or until browned and bubbly.
  • Remove from oven and allow to cool for about 10 minutes before serving.
  • Before serving top with parsley and Parmesan cheese.
  • Enjoy!
The One With The Lasagna
Dinner · Recipes

The One With The Lasagna

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LASAGNA

Ok, so we’ve been binge watching Friends since we just completed The Office in record time…no thanks to the quarantine! While watching those early episodes we came across one of my favorites which is The One With The Dozen Lasagnas….this episode inspired me to finally try Binging with Babish’s Lasagna! You can find the recipe here https://www.bingingwithbabish.com/recipes/ziti-lasagna

This was an easy labor of love and perhaps the first homemade lasagna that I’ve ever made that actually sliced up like a lasagna should and not turn into a blob of ingredients on my plate. It is a very time consuming dish, but most of the time delicious meals take a while anyway due to a lot of prep and bake. One thing I loved about this recipe was how much I learned! I love watching his technique and trial and error processes. It makes me feel like I’m becoming a better home cook and there is always something to take away and grow from.

This dish has it all! It’s hearty, it’s filling, it’s gooey and it is DELICIOUS! So, if you haven’t already, I suggest you click on this link https://www.bingingwithbabish.com/recipes/ziti-lasagna and take a weekend to make this delicious lasagna!

Chicken and Veggie Pasta Bake
Dinner · Recipes

Chicken and Veggie Pasta Bake

enbrookshireLeave a comment

This is a yummy was to bake up a fast weeknight meal that is packed full of something everyone loves! I like to make this Chicken and Veggie Pasta Bake on the regular and I really enjoy how versatile this dish is. You can choose all sorts of veggie combinations with this recipe. It should be fun to try new combos. Keep in mind the season as you could always utilize fresh from the garden veggies like squash and zucchini or even a variety of peppers. In the winter months, I like to use mushrooms and peas because frozen peas work great in a dish like this. There are a couple of staples that are must for a deep and rich flavor. Those staples include Parmesan cheese and sliced almonds. Without these key ingredients your dish would be missing that crunchy topping that completes the whole dish. Now, I hope you enjoy this recipe as much as we do!

Chicken And Veggie Pasta Bake

CHICKEN AND VEGGIE PASTA BAKE

Ingredients:

  • 1 1/2 lb boneless, skinless chicken breast, cooked and sliced (cook it how you like it…grilled is our favorite!)
  • 3 Tbsp olive oil
  • 1/2 (16 oz) pkg angel hair pasta, cooked and cooled
  • 1 (8 oz) pkg mushrooms, sliced
  • 1 bundle asparagus, cut into 1 1/2 inch pieces
  • 1/4 cup butter
  • 3 Tbsp white wine
  • 3 Tbsp flour
  • 3 cups milk (room temp)
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup sliced almonds
  • Salt and pepper to taste

Directions:

  • Cook chicken according to your preference. We prefer to grill the chicken, rest it and then slice it. You could even bake or roast the chicken and then shred it.
  • Preheat the oven to 350 degrees F and butter a casserole dish.
  • Cook pasta to just under; should only boil for 1 minute.
  • Sauté mushrooms in a hot pan until juices start to run out and they become brown, add white wine and asparagus; cook for 3 additional minutes. Remove veggies and leave liquid in the hot pan.
  • Add butter to liquid and allow to melt and bubble. Add flour and cook for 2 minutes or until the flour smell has dissipated; add milk and cook for 5 minutes stirring constantly. Once gravy is thick remove from heat.
  • Stir in 1/2 cup of cheese and add pasta, veggies and chicken; combine well.
  • Add pasta mixture to baking dish. Top with almonds and the rest of the cheese.
  • Bake for 20 minutes or until bubbly.
  • Let rest for a couple of minutes before serving.
  • Enjoy!