Homemade Pasta

We went out to dinner with two other families on New Years Eve.  We somehow got on the topic of homemade pasta and they were shocked that I didn't have a pasta maker.  My mom used to have one, but that was many moons ago and after returning a few duplicate Christmas gifts I purchased a new pasta maker!

Ironically, a friend posted her favorite pasta recipe on her cooking blog.  It was a sign that I must make pasta!

My flour well where I placed the olive oil, eggs and salt.

Then it was time to mix and mix, then knead and really knead.  Kneading for a good ten minutes...

It was finally time to start rolling pasta dough!  I was very excited and got a little frustrated with getting the hang of my new toy and how many times each sheet of dough needed to be run through the press.

But the beautiful piles of fettuccine noodles was worth the manual labor.  And I'm confident it will take me half the time to make my next batch of pasta now that I have a little practice!

The tasty, cooked pasta was well worth the effort.  The kids scarfed the pasta down in record time and even Charlie asked for seconds (she isn't a huge noodle fan).  If you have a pasta maker, you must try this recipe. Or if you have ever questioned buying a pasta maker - run out and buy one right now!  Mine was about $70 at Williams-Sonoma and worked very well (it only comes with fettuccine and spaghetti noodle cutters).

Click here to view Chef Anne Burrell's pasta dough recipe!

Linguine with Arugula and Fresh Crab

We went crabbing on opening day of crab season and came home with 11 biggies!  Thank goodness we have three licenses to make this possible... yes, that is me validating our catch in case anyone is wondering. :)

Ironically, my friend posted a crab pasta recipe on facebook today and I made it for dinner.  Refreshing, light and full of crab.  I'm not a big fan of eating crab mixed in with things... I prefer it straight from the shell or in a great crab cake.  But this pasta was a good option, Linguine with Arugula and Crab.  Add in some lemon and garlic and you're done!  You can substitute chicken or shrimp for the crab.

Click here for the link, courtesy of Tuesday Recipe.

Spaghetti with Oven Baked Clams

An impromptu trip to the Ballard Farmer's Market resulted in one dozen pacific oysters and two dozen steamer clams.  Fresh seafood for dinner!

I'm a seafood purist.  I don't like to alter the taste of seafood too much. Marinades, smothering in sauces, or basically doing anything to remove the actual flavor of the fish or shellfish seems silly to me.  But, we weren't in the mood for steamed clams, we needed something more substantial.  Tyler Florence to the rescue!

Tyler's recipe for Spaghetti with Oven Baked Clams has over 50 reviews and rated at 5 out of 5 stars.  Plus, it included a large amount of garlic and pancetta.  Score!

Diced pancetta and ten, yes ten, garlic cloves warming up...

Adding the uncooked clams, tomatoes, basil leaves, white wine, and black ground pepper.  Then, straight to the oven to pop those little clammies open!  I excluded the dried red chiles as the kids would be eating this too.  Can always add red pepper flakes to individual servings...

Add the pound of cooked pasta and your dinner is ready to go!

A very refreshing and flavorful dinner.  The clams still had their natural flavors and were enhanced by the garlic and pancetta. We will definitely be doing this again... hopefully when the sun is shining and we can dine al fresco!

Click here to view Tyler's recipe.

Mediterranean Pasta

I had a staple dinner dish that I constantly made before I met my husband, Mediterranean pasta.  It was great fresh off the stove, but worked well for lunches during the week at work.  I brought this dish up the other day in conversation and my husband immediately recalled me making this for him when we first started dating.  I haven't made it for probably 7+ years (the probable result of eating it 2x a week for months on end), and thought tonight would be a good time to try it again.

I had no recipe to go off of, so I had to wing it. I think I got pretty close.  The flavors were strong and made me feel like I had gone back in time a few years!

Cook and cut up two boneless chicken breasts (or use precooked chicken from deli).  While you boil water for one pound of pasta (I used penne), slice about 1/4 cup of kalamata olives and a couple handfuls of fresh basil.  When the pasta is done cooking, add the cut up chicken, sliced olives, basil, as well as a small jar of drained and julianned sundried tomatoes and a small package of crumbled feta.  Add a few dashes of milk to loosen it all up a bit, and serve.  Easy, tasty, and something to keep on your menu rotation!

If you want to add a bit of a kick, sprinkle some red pepper flakes in there too.

Rigatoni with Sausage Sauce

Maybe it was dinner at Il Terrazzo on Monday night, or maybe it is the fall weather settling in.  But today I was in the mood for pasta with a meat sauce.  I found this recipe for rigatoni with sausage sauce at the same time I discovered the roasted sausage and pepper recipe. 

The ingredient list was short and so were the directions.  A win-win for an evening when I'm dealing with a sick little one and an energetic big kid.

Cook the meat just until the pink is gone. 

Remove the sausage from pan and set aside.  Then add the chopped onion, garlic and red pepper flakes.

Add in the tomatoes and then the sausage.

After the sauce has simmered a bit, you toss in some fresh chopped basil.

Dinner is ready!

Rigatoni with Sausage Sauce, courtesy of Isernio's Sausage

Serves 4-6 as a main course.

4 Isernio’s Italian Sausages or 1 lb. bulk roll (pork or chicken, crumbled)

3 Tbsp extra-virgin olive oil

1/2 medium onion, peeled and finely chopped

3 cloves fresh garlic, finely chopped or pressed

1/2 tsp hot red pepper flakes (optional)

28-oz can Italian style plum tomatoes with juice, squeezed by hand or broken up in skillet with wooden spoon.

3/4 lb Rigatoni pasta or cut pasta of choice (I used 1lb box of Rigatoni)

10 fresh basil leaves, torn

Salt & freshly ground pepper to taste

4-6 Tbsp grated Pecorino Romano cheese

In a large skillet, heat 1 Tbsp olive oil and cook sausages over medium heat until brown. No need to cook all the way through, just cook until browned on both sides.You can also use bulk sausage, breaking up with a wooden spoon and cooking until all pinkness is gone, do not brown. Remove meat from skillet and set aside. Add 2 Tbsp olive oil to the skillet, add the onion, garlic and red pepper flakes and cook on medium until the onion is soft, 8-10 minutes.

Add the tomatoes, 1/2 tsp. salt and a few grinds of black pepper to taste. Cut sausages diagonally into 3/4" slices and return to skillet. If using bulk sausage, add cooked sausage now. Bring sauce to a boil then reduce heat to a medium low, just bubbling simmer. Cook sauce uncovered for about 25 minutes, stirring occasionally until thickened.

While the sauce is cooking, bring 5 quarts of water to a boil. Add 2 Tbsp salt to boiling water, add the Rigatoni and cook until al dente, about 12-14 minutes, or according to the package instructions.

Taste the sauce for salt and pepper, and adjust if needed. Drain the pasta completely and place in the sauce. Toss the pasta with the sauce to ensure each piece is coated. Add the torn basil, a drizzle of good olive oil and mix well. Serve immediately with freshly grated Pecorino Romano cheese.

This recipe can be doubled or tripled. Use your judgment and taste. A larger quantity of sauce will take slightly longer to cook.

Pasta Pomodoro and Veggie Update

Today we're at the cabin and I used a bunch of tomatoes fresh from the garden to make a basic pomodoro sauce. 

All you need are some tomatoes, garlic, and basil.  Toss in some pasta and sprinkle with some grated cheese, and you're ready to eat!  Thanks to the Seattle Times for featuring this recipe earlier in the week.  Click HERE to view.

Speaking of fresh from the garden.  This morning I picked three ears of corn from our yard!  I can't wait to eat these while we're at the cabin.  I've heard nothing beats home grown corn, so I'm excited.

Kitchen Sink Pasta

Pasta dishes are great. You don't really need a recipe to make a meal with noodles.  You can add just butter and some parmesean cheese for an ever popular kid dish (adult too!).  Or add some crushed tomatoes, basil and a pinch of salt for a light summery dish.  Or add some butter, cream, cooked bacon pieces and cooked butternut squash chunks. Or go all out and spend half a day making a hearty sauce.

Tonight I was staring two cooked chicken breasts, cooked bacon, and the makings for caprese salad.  Tony was at a golf tournament, so I wanted something fast to make.  But also flavorful.  I knew caprese wouldn't be a smart item to serve a 4 and 1 year old.  Instead I chopped it all up and tossed with fresh fettucine noodles.

To get started, I put the grape tomatoes on a cookie sheet lined with foil and sprinkled with salt and some olive oil.  I put it oven on broil until the skins started to split and char a bit.

Meanwhile I boiled the water and cooked the fresh fettucini noodles, chopped up the cooked chicken breasts, basil, mozzerella, and cooked bacon.  When the noodles were done, I drained them and reserved a cup of pasta water in case the finished pasta needed some moisture.  Then added the chopped up ingredients as well as the tomatoes to the noodles and sprinkled each serving with some grated parmesean.  It was a hit with everyone!

Grilled Onion and Sausage Pasta

Noodles are one of my favorites.  Along with bread, chocolate, fruit, garlic, onion, corn, cobbler, wine, flavored vodka,... okay, I have a lot of favorites.  But when I see a pasta dish combined with onions and sausages, I usually give it a closer look.  This recipe seemed fairly straightforward and came from the 30-Minute Suppers Summer 2011 magazine by America's Test Kitchen.  So I figured it would also be fairly quick.

Turned out 'quick' isn't exactly how I'd describe it.  Their instructions of splitting the sausages lengthwise and then cutting in half lengthwise was a total disastrous mess.  Could have been the sausages I used, or the multiple knives I tried.  So in the end I had to cook the sausages whole and then continue on with the directions.  Not the end of the world, but still annoying.

Grilling up the sausages and onions on the stove.

And stirring the cream in to the tomatoes.  I love the way cream looks when you add to warm sauces.

The finished chopped sausage, onion and tomato mixture before I added the penne.

I will make this again even with the sausage fiasco. The kids weren't big on this dinner, but the adults thought it had good flavor and a good change from a basic spaghetti and meatsauce type meal.

Grilled Onion and Sausage Pasta, courtesy of 30-Minute Suppers Summer 20111 red onion, peeled and sliced in to 1/2" rounds
2 Tbsp olive oil
salt/pepper
12oz smoked sausage, split lengthwise
2 garlic cloves, minced
1 14.5oz can diced tomatoes
1/2 c. heavy cream
1 lb penne
1/4c. chopped fresh basil

While you heat water to a boil for pasta, brush onions with 1Tbsp oil and season wiht salt and pepper.  Grill onion an sausage over hot fire until lightly charred, 3-5 minutes per side.  Transfer to a large bowl, cover with plastic wrap, an set aside.

Meanwhile, heat remaining oil in large skillet over medium heat until shimmering.  Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes and 1/4tsp salt cook until tomatoes begin to break down, 5-7 minutes.  Stir in cream and continue to cook until sauce is slightly thickened, about 5 minutes.

Meanwhile, add penne and 1 Tbsp salt to boiling water and cook until al dente.  Reserve 1/2c. cooking water, drain penne, and return penne to pot.  Stir in sauce mixture and basil, adding reserved cooking water as needed.  Roughly chop onions and sausage and add to pot along with any accumulated juices.  Season with salt and pepper. Serve.

Italian Meatballs

I love Oprah.  In fact, I think most people do.  Her talk show has been around forEVER and I know I have watched quite a few episodes between college, maternity leaves, and when a must see guest or topic is covered.  I watched her Royal Wedding episode and she mentioned a few recipes featured on her website.  When I checked out the food section of her site I stumbled across some great finds!  This kid-friendly meatball recipe is one of them.

Mixing the meats and ingredients together.  I hate having to mix meat with bare hands so attempted a spatula.  Didn't work.  Using your hands ensures the ingredients are mixed together thoroughly, plus your hands are going to get dirty while shaping the meatballs anyways...

Fairly easy to make, but a tad messy due to frying them in a pan with oil.  You can bake them in the oven which my mom prefers as its a tad less of a mess.  I also made my meatballs slightly smaller than recipe calls for.

Instead of simmering on the stove, I used our crock pot and cooked for about an hour on high and another 2-3 hours on low.  The kids thought the meatballs were really good and Blake ended up having three helpings!  A great recipe and the finished product is equal to very high quality Italian restaurant flavor.

I used lean ground beef and Isernio's ground pork in this recipe (they don't just sell sausages). 

Click HERE for the recipe...

Penne with Pancetta Tomato Sauce

With a few basics, you can create Jimmy Fallon's favorite pasta dish, originally created by Boston chef Michael Schlow.  The recipe is fairly basic, and the finished flavor is simple but very tasty. 

Penne with Pancetta Tomato Sauce, courtesy of Michael Schlow and Jimmy Fallon
8 oz penne
1/4 c. olive oil
1 small garlic clove, sliced thin
1/2 c. diced pancetta or 1/2 cup bacon, cooked but not drained
1/2 c. thin sliced onion
1 pinch chopped fresh rosemary
2 pinches kosher salt
fresh pepper, 2 grinds
1 pinch crushed red pepper (I didn't use red pepper due to the kids)
2 1/2 c. crushed tomatoes
1 tablespoon butter
1/4 c. chopped parsley
1/4 c. grated parmesan

Bring a large pot of salted water to a boil. Add Penne and cook until al dente, about 10 minutes. Drain.

While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes. Swirl butter into sauce.

Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta.

Sprinkle the parsley and cheese, toss together and serve.

Pasta with Squash and Pancetta

Need a super tasty and fairy easy dinner?  Try this pasta recipe!  I am such a huge fan of squash and anything from the bacon family.  This will easily serve two adults and two kids, with side salads, bread, and fruit.

1 package cut up butternut squash from Trader Joe's, cut each cube in half (or whole squash cut in small cubes)

6 strips of pancetta or proscuitto (or even bacon!)

10 oz fusilli pasta

2 garlic cloves, chopped fine

1/2 c. whole milk or heavy cream

1/4 c. grated parmesan, plus more for serving

Coarse salt and ground pepper

Cook pasta and drain, but reserve about 1 cup of pasta water.

Meanwhile, heat a skillet over medium heat.  Add pancetta (or bacon...) and cook until lightly browned and semi-crisp, 3-5min.  Transfer to plate lined with paper towel and leave fat in skillet.


Add squash and garlic to fat in skillet over medium heat and season with some salt and pepper.  Cover skillet and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover skillet, and continue to cook until squash is tender, 2 to 3 minutes more.

 

Add milk (or cream) and cooked pasta to skillet.  Mix well and cook until the sauce begins to thicken.

Remove skillet from heat and mix in cheese. Add enough reserved pasta water to create a sauce that coats pasta. Mix in the pancetta and after placing on individual plates sprinkle with a bit more cheese.

Bolognese Sauce, courtesy of Ina Garten!

Easy. Yummy. Rich.  You must try this recipe. 

Make it in advance (its a quick sauce compared to most).  Double the recipe and freeze some of it for a future rainy day!

Weeknight Bolognese, courtney of Ina Garten

serves 4

2 Tbsp olive oil
1 lb lean ground sirloin (I used ground buffalo)
4 cloves garlic, minced
1 Tbsp dried oregano
¼ tsp crushed red pepper flakes
1 ¼ c. red wine, divided
1 - 28 oz can crushed tomatoes
2 Tbsp tomato paste
Kosher salt & black pepper
1 lb dried pasta, such as orecchiette or small shells
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more mintue. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 Tbsp salt, and 1 ½ tsp pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well.

Serve hot and sprinkle with Parmesan.

Pecan Crusted Chicken and Broccoli Farfalle

We are big fans of broccoli in our home.  Pecans too.  So when I saw a recipe for pecan crusted chicken and broccoli farfalle in the Seattle Times I immediately printed it out.  Not much work here besides smashing the pecans... I recommend putting them in a sealed ziploc bag and whacking them with a rolling pin, bottom of a can or jar.

This was a very tasty meal.  The chicken has an unexpected flavor due to the pecans and the farfalle pasta was light and a perfect match. 

For the recipe, click here!

Cheese Tortellini with Sausage and White Bean Soup

What a great soup!  It is fairly easy, not requiring hours of simmering, and very bright colors thanks to fresh veggies.  Blake loved this soup and so did Tony and I.  It seems light and pairs well with a nice crusty bread for dipping in the broth, and green salad on the side. 

As a side note, I used mild chicken sausage to ensure it wouldn't be too spicy for Blake.  I also skipped the chili flakes for same reason, but did use about half the chili powder.  There was no spicey flavor in end product.  I wasn't too sure how much "1/2 bunch spinach" is, so I added quite a bit for color and to bulk up the soup.

Make this on a lazy Sunday.  You'll love it. 

Tortellini with Kielbasa and White Bean Soup, courtesy Celebrate the Rain, Seattle Junior League

2 Tablespoons olive oil

12 oz thinly sliced fully cooked smoked kielbasa
1/2 cup diced onion
4 cloves garlic, minced
1 1/2 tsp choped fresh thyme or 1/2 teaspoon dried
1/2 tsp red pepper flakes
5 cans low sodium chicken broth (14oz ea)
1 can diced tomatoes with liquid (14oz)
1 can white cannellini beans (15oz), rinsed and drained
1 package 9oz fresh cheese tortellini
1/2 bunch fresh spinach, rinsed, tough stems removed
Grated Parmesan cheese, for serving

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. Turn down the heat if the garlic starts to brown too much.

Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.

I Hate Peas

I hate peas.  I always have.  Mostly because my mom hates peas.  That means we never ate them and I have never ordered a meal that contains peas, if I can help it.  Sure, I'll add them to recipes when they're called for, but usually a little less than requested.

I love to cook and watch every season of Top Chef.  This year there was a big surge in 'english pea puree' used as sides or as a brightly colored accent for something to sit upon.  This gave me the want to make pureed peas for Charlotte to try.  And yes, I admit, I licked the spoon.  And yes, I admit, I licked the spoon again.

So when I came across a pasta recipe with bacon (winner!) and peas (loser!), I figured I'd give it a shot.  Blake liked it so much he ate all the peas and bacon and left the noodles!  Now that is a first. I even made my mom try the leftovers for lunch the next day.  On her birthday. Some would say that is beyond cruel thing to do to a pea hater.  Well, she ate it.  And said she actually liked it!

People, we must have an amazing recipe on our hands.  Well, lets not kid ourselves, it does have a good amount of bacon (and I always add lots more than called for!), cream, and some grated  parm on top.  I can say I did enjoy this dish and plan to make it again.  Go ahead, give it a try!

Fresh Angel-Hair Pasta with Bacon and Peas, courtesy of Martha Stewart

Serves 4 to 6

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.  Click here for online recipe.

This would also make for a nice side dish with grilled salmon!

Pasta with Goat Cheese and Roasted Asparagus

Pasta with goat cheese?  I couldn't resist trying out this recipe.  Very few steps (a la Martha Stewart's Everyday Food) and pairs well with salmon or bbq'd chicken.  Very good for a night when you don't have a lot of time and are craving some chevre!

Pasta with Goat Cheese and Roasted Asparagus, Martha Stewart/Everyday Food

Serves 4

2 bunches asparagus (2 lbs total), tough ends removed

4 Tbsp butter, cut into small pieces

12 ounces cavatappi or other short pasta

1 small log soft goat cheese (5 ounces), crumbled

2 to 3 Tbsp snipped fresh chives, for garnish

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Pasta with Prosciutto and Asparagus

I love when spring arrives because all the farmer's markets arrive too.  Today I stopped by the Bellevue market to pick up my favorite flower - peonies!  You have to get to the market early as these flowers always sell out fast.  I also picked up fresh made bread to go with our dinner of grilled chicken and proscuitto and asparagus pasta.

The pasta recipe is an oldie but goodie from Martha Stewart.  I don't know why I haven't made it before because the end result was very tasty and Blake asked me for another helping!

Don't let the cooking/blanching of asparagus scare you. I cooked asparagus in my big pot and used the same water to boil the pasta.  

And let me tell you a secret - I only have one true mixing bowl. And it's very small. Yes, me of all people has just one bowl for mixing (aside from my giant KitchenAid mixer).  It may be time to finally buy another one, that actually fits an asparagus spear! (and don't you love the top/bottom pic of asparagus on here? I saw this idea on another site and loved it!)

This dish was delicious.  A little sprinkling of parm on top and it was good to go!

Pasta with Prosciutto and Asparagus, Martha Stewart Living 2000

1 pound Fresh Pasta (I use dried pasta like Campanielle)

1 pound asparagus, trimmed

1 tablespoon salt

1 teaspoon olive oil

4 ounces prosciutto, cut in pieces

2 tablespoons fresh sage leaves, thinly sliced

2 1/2 cups heavy cream

1/4 teaspoon freshly grated nutmeg (I did not use nutmeg, but next time I may try dash)

Freshly ground pepper

2 ounces Parmesan cheese, optional

Fill a bowl with ice and water; set aside. Bring a pot of water to a simmer; blanch asparagus about 5 minutes, just until tender. Transfer to the ice bath. When cool, drain and cut into 2-inch lengths; set aside.

Bring a pot of water to a boil. Add 1 tablespoon salt; cook pasta until al dente, about 1 minute. Drain, and set aside.

Heat a saute pan over medium heat; add oil. Add prosciutto; saute 2 to 3 minutes, until browned. Add sage and cream; cook until cream is slightly reduced and thickened, about 8 minutes. Add reserved asparagus and pasta; warm about 3 minutes. Serve with nutmeg and pepper, and the grated Parmesan cheese if desired.

Roasted Shrimp with Orzo & Homemade Baking Powder Biscuits

I originally made this Barefoot Contessa dish in the fall and fell in love with the crunch of the english cucumber, creamy feta and roasted shrimp capped off with the flavor of dill.  It would make for a great side with grilled chicken, but we prefer to eat it as a main course.

Roasted Shrimp with Orzo

Kosher salt

Good olive oil

3/4 lb orzo pasta

1/2 c. freshly squeezed lemon juice

Freshly ground black pepper

2 lb (16 to 18 count) shrimp, peeled and deveined

1 c. minced scallions, white and green parts

1 c. chopped fresh dill

1 c. chopped fresh flat-leaf parsley

1 English cucumber, unpeeled, seeded, and medium-diced

1/2 c. small-diced red onion

3/4 lb good feta cheese, large diced (or pre-crumbled)

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

*I typically add more feta than called for (heck, I always add more cheese or garlic than instructed!) and strongly suggest eating at room temperature.  Eating this salad cold hinders it's flavor!

*Next Recipe*

I was craving some sort of bread as a side to the orzo so I helped Blake make my grandma's baking powder bisquits.  They are very basic and a good recipe for a kiddo to help with.  Blake had a great time until I asked him to use his hands to squeeze/mix the dough together.  He claimed it was too messy, removed his chef's hat and went to play with his trains.  (side note - he requested his apron and hat.  He must see how dirty my clothes can get!)

These bisquits have a plain taste which is nice when your main course has such strong flavor.  But I prefer these biscuits with butter and/or some sort of spread to give them some oompf!  Next time I may top bisquit rounds with melted butter and a few sprinkles of sea salt before I place in oven.

Speedy Shrimp Scampi

I love this shrimp scampi recipe.  My cousin Kelley sent it to me a few years ago and it is one of my staple recipes, especially when we're craving quick and easy pasta or seafood dish.

Who doesn't love a dish that begins with a big 'ole pan of melted butter?

Add some green onions and garlic...

Add uncooked shrimp, parlsey, lemon zest and juice, Tabasco, parsley and cook until shrimp is pink.  Throw in cooked noodles of your choice and you're done!

Speedy Shrimp Scampi

1/3 c. butter *(you can use a little less than 2/3 c butter if you double)
2 green onions, sliced *
4 garlic cloves, minced *
1 Tbsp grated lemon rind *
1/2 c. lemon juice *
1/2 tsp salt *
1 3/4 lb shrimp, peeled
1/2 c. parsley
1/2 tsp Tabasco
12 oz angel hair pasta, cooked

*We make 1 1/2 times the sauce.

Melt butter in skillet over Med High heat; add green onions, garlic, lemon rind, lemon juice and salt; cook 2-3 minutes (bubbly).

Reduce heat to medium. Add shrimp and cook, stirring 5 minutes until pink.

Stir in parsley and hot sauce. Toss with hot pasta.

Springtime Pasta

When the sun starts to shine and the birds are singing my cravings change from heavy comfort foods to lighter fare.  (Don't misunderstand though... I can always eat macaroni & cheese)  Today I received an email with recipe ideas from Martha Stewart and as soon as I saw the below recipe I knew what we were having for dinner.  This pasta is a fairly simple dish to make, under 30 minutes total.  Only one pot is required and all the ingredients are cooked with the pasta.

I served with a loaf of French bread and a salad of greens.

Pasta with Shrimp, Feta and Spring Veggies
Coarse salt and ground pepper
12 oz penne rigate  (I used Campanelle pasta)
1 lb asparagus, trimmed, cut into 1-inch lengths
1 lb peeled and deveined shrimp
8 oz snow peas, trimmed and halved on the diagonal
3 Tbsp olive oil
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1 c. crumbled feta (I used 1 1/2 cups)
1/4 c. thinly sliced fresh mint leaves

In a large pot of boiling salted water, cook pasta 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

To pasta mixture, add oil, lemon juice, garlic, and reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.