Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Kugels

 

Your basic old fashion Kugels are made from potatoes, but this recipe is a little more fun.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Enjoy ♥                                                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries 

Pasta Kugels

PASTA KUGELS

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Food for Thought:

When mashed potatoes isn’t good enough for a side, and spaghetti just doesn’t fit the bill, try these little yummies on for size.  A little Kugel goes a long ways.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Egg Plant Parm

Egg Plant Parmesan

32-48 oz. homemade pasta sauce

1 medium – large eggplant, peeled and thinly sliced

2 eggs

½ cup milk

½ cup Parmesan cheese

1½ cup bread crumbs

1 tbsp. Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Peel the eggplant and slice thin 1/8”. Combine milk and egg in one bowl.  Combine bread crumbs, Parmesan cheese and Italian seasoning in another bowl.  

Dip the eggplant in the egg mixture then dredge through the bread crumbs.  

Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  

In lightly greased 10 x 10 baking dish, layer eggplant.  Top with pasta sauce then mozzarella cheese. Bake in a 350º for 40-45 minutes until bubbly. Serve with a side of pasta and additional sauce.

© Crackerberries 2016

Eggplant Lasagna

Eggplant Lasagna

6 strips lasagna

24 oz. ricotta cheese

2 eggs, slightly beaten

1 cup cottage cheese

¼ cup Parmesan cheese

1 tbsp. Italian seasoning

1 medium eggplant, peeled and thinly sliced

2 quarts spaghetti sauce, with meat

5 slices provolone cheese

2 tbsp. Parmesan cheese

1 tbsp. basil leaves

In large kettle cook the lasagna in boiling water for 8 minutes. Remove from heat and cover with cold water. Set aside. 

In large bowl combine ricotta, cottage, ¼ cup Parmesan, Italian seasoning and eggs and mix together well.  In lightly greased lasagna baking dish lay three pieces of lasagna in bottom. Cover with one third of the cheese mixture. Layer with meat from spaghetti sauce (I use my own homemade so I slice the sausages and meatballs into bite size pieces). Top with one third of the eggplant slices. 

Spread one third of the cheese mixture over the eggplant, then another layer of meat and sauce two more times. 

Cover with last three slices of the lasagna and place provolone cheese over pasta and then cover with remaining sauce.  Sprinkle with 2 tbsp. Parmesan cheese and basil leaves.  

Bake covered at 350º for one hour. Remove cover and bake 15 more minutes. Let stand 30 minutes before serving.

© Crackerberries 2015

Stuffed Cabbage

Stuffed Cabbage

with Chili Pasta

5 large cabbage leaves

2/3 cup uncooked small pasta shells

3 cups prepared chili

28 oz. can crushed tomatoes

4 oz. Colby Monterey Jack cheese, shredded

1 tbsp. oregano leaves

Preheat oven to 350º

Cook pasta according to package directions. Drain and stir into chili. Heat just until warmed.  Add cabbage leaves to boiling water and cook 2-3 minutes just until limp and pliable.  Divide chili/pasta mixture into each cabbage leaf, sprinkle with a little of the cheese and roll. Place in lightly greased baking dish. Pour crushed tomatoes over top and sprinkle with remaining cheese. Top with oregano and bake in 350º for 35-40 minutes, until bubbly.  Serve hot.

© Crackerberries 2014

Easy Mac & Cheese

Easy Mac + Cheese

 

2¼ cups elbows macaroni, cooked and drained

1 can cheddar cheese soup

1 can cream of chicken soup

1½ cup skim milk

1 cup shredded cheddar cheese

1½ cups stuffing mix

Salt and pepper to taste

4-5 slices smoked ham, chopped

 

After the elbows are drained, add soups and milk to pot with elbows.  Stir to mix well.  Add ham, salt and pepper and mix well.  Pour into lightly greased baking dish.  Combine stuffing mix and shredded cheese together and spread over top.  Bake at 375º for 35-40 minutes until bubbly on top.  Let stand ten minutes before serving.

 

 

© Crackerberries 2014

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013

Lasagna

4 Cheese Broccoli Lasagna

1 package lasagna
15 oz ricotta cheese
1½ cup cottage cheese
½ cup Swiss cheese
½ cup parmesan cheese
2 eggs
1 Tbsp basil leaves
½ lb ground beef
2 cups fresh broccoli florets, cut small
4 cups tomato sauce (I use homemade from the garden)

In large bowl combine ricotta cheese, cottage cheese, Swiss cheese, parmesan cheese, eggs and basil leaves; mix well.  Add broccoli florets and stir well.

Saute ground beef, onion and garlic until brown.  Drain if necessary.  Add two cups of tomato sauce and stir well.  Remove from heat. 

Cook lasagna according to package directions and drain.

Start with a layer of sauce on the bottom of a well greased lasagna pan.  Put a layer of noodles, then ricotta/broccoli mixture, top with sauce; layer three times with final topping being sauce.  Sprinkle with parmesan if desired.  Bake 350º for one hour; let stand 15 minutes before serving.

 

 

© Crackerberries 2012

 

Spaghetti and White Clam Sauce

Pah-sghetti is a comfort food, don't you think?  With the loss of my dog, I'm needing lots of comfort.

Spaghetti and White Clam Sauce

2 tbsp extra virgin olive oil

2-3 cloves garlic, finely chopped

3-4 large mushrooms, sliced (1 cup)

1 6½ oz. can chopped clams, drained, reserve liquid

6-8 oz spaghetti

Fresh oregano and basil leaves

Parmesan cheese

Fresh ground black pepper

Cook spaghetti according to package instructions, drain, salt and pepper and set aside.

Sauté garlic in olive oil for 3-5 minutes until it starts to turn golden brown.  Add mushrooms, clams, oregano and basil and cook until mushrooms are lightly browned and, (you may use canned mushrooms and in that case, cook just to heat) fresh herbs are wilted.

Add 3-5 tablespoons of reserved clam juice.  Pour remaining clam juice over spaghetti and toss to coat.  Just before serving, spoon clam and veggies over spaghetti and sprinkle with parmesan cheese and fresh ground pepper, if desired.

© Crackerberries 2012

Kugels

Garlic and Onion Kugels

Kugels originally were made from bread and flour, but later made with egg noodles and cottage cheese.  Later eggs were incorporated into the mix.  It is a specialty for Jewish holidays that is thought to bring unusual spiritual blessings.  Traditionally Kugels are baked in a single large pan, but using a muffin tin makes for the perfect serving size and each one has its own tasty browned edges.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp poppy seeds

4 eggs

½ tsp pepper

1 tsp salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned (15-20 minutes).  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture.

Spoon into muffin tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen edges of kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  Serve as a side dish with meat or makes a great breakfast treat.

© Crackerberries 2012

Eggplant Parmesan

Eggplant Parmesan

with Baked Ziti

2 cups ziti

32-48 oz. tomato sauce

½ lb burger

2-3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1 medium – large eggplant, peeled and thinly sliced

1 egg

¼ cup milk

¼ cup parmesan cheese

1½ cup bread crumbs

1 tbsp Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Cook ziti in boiling water according to package instructions, drain and set aside.  In large skillet sauté garlic, onion, green pepper in 1 tbsp vegetable oil.  Add burger and cook until no longer pink; stir in 3 cups tomato sauce.  In lightly greased 8x8 baking dish layer with ziti, sauce and mozzarella cheese two times.  Top with sliced mozzarella cheese and sprinkle with fresh oregano leaves.  Set aside to prepare eggplant.

Combine milk and egg in one bowl.  Combine bread crumbs, parmesan cheese and Italian seasoning in another bowl.  Dip the eggplant in the egg mixture then dredge through the bread crumbs.  Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  In lightly greased 10x10 baking dish, layer eggplant then mozzarella cheese, eggplant, then mozzarella cheese until you have used all of the eggplant.  Pour sauce over top and sprinkle with cheese.

Bake ziti and eggplant at 350° for 40-45 minutes, until bubbly.  Remove from oven and let stand ten minutes before serving.

© Crackerberries 2012

Pasta Bake

Sloppy Joe’s Pasta Bake

2 cups mixed pasta (shells and elbows)

1 onion, diced

1 cup chopped green/banana peppers

1 lb ground beef

(You could use a can of Manwich Sloppy Joe to make this even quicker and easier)

2 cups tomato sauce

½ cup ketchup

¼ cup V-8 juice

½ tsp ground marjoram

½ tsp ground thyme

½ tsp garlic salt

1 tsp basil leave

1 tsp oregano leaves

1 tsp fresh ground pepper

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Preheat oven to  350°.

Cook pasta according to package instructions.  Drain.

In Dutch oven, brown ground beef with onions and peppers.  Add spices, tomato sauce, V-8 juice and ketchup and cook just until bubbly.  Drain water from pasta and add to ground beef mixture.  Mix well.  Sprinkle with cheese and bake 350° 20-30 minutes until cheese melts and is slightly golden.

© Crackerberries 2012

 

Cheesy Chop Suey Bake

6 cups prepared chop suey

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

¼ cup parmesan cheese

Combine parmesan cheese and Monterey Jack cheese together.

Preheat oven to 350º.  Place three cups chop suey in lightly greased 8x8 baking dish.  Cover with cheddar cheese and top with remaining chop suey.  Sprinkle with Monterey Jack and parmesan cheese; cover and bake 350º for 30 minutes.  Remove cover and bake an additional 10-15 minutes until cheese bubbles and is slightly golden.  Cool slightly before serving.

© Crackerberries 2012

Pasta and Bok Choy

Bok Choy & Pasta

What is Bok Choy?  It is a Chinese cabbage that is similar to turnip although it is leafy.  It is a kind of catch 22.  It is high in vitamin A and the organic compounds found in Bok Choy or Pak Choi have been reported to prevent cancer, however larges doses have also been known to be toxic.

Bok Choy is typically used in Chinese cuisine.  I just happened to have some leftover and thought I’d try something new.

8 oz spaghetti, cooked and drained

2 Tbsp Olive Oil

1 small onion, diced

¼ cup parmesan cheese

2 cloves garlic minced

1 cup chopped Bok Choy, and 2 cups Bok Choy leaves

½ cup chicken broth

Sauté garlic in 1 tablespoon of olive oil for one minute, add onion and cook 2 more minutes.  Add Bok Choy and chicken broth; cover and cook 8-10 minutes until leaves are wilted and Bok Choy is tender.

Toss spaghetti with one tablespoon olive oil and spoon Bok Choy over top, sprinkle with parmesan cheese. 

© Crackerberries 2012

Mac & Cheese Eastern Style



Mac and Cheese ~ Eastern Style

3 cups pasta shells/macaroni

2 cups shredded sharp cheddar cheese

2 eggs, beaten

2 cups milk

1 cup parmesan cheese

1 medium onion, caramelized^☼

1 cup chopped ham

Salt & pepper

Cook and drain pasta according to package directions.  Combine milk, eggs and parmesan cheese and add to pasta; mix well. 

Layer pasta in 2 quart greased casserole dish pasta, shredded cheddar and ham; do this two times ending with pasta. 

Spread caramelized onions on top and sprinkle with salt and pepper.  Bake in 350º oven for 30-40 minutes until top of casserole is brown and bubbly. 

Let cool five minutes before serving.  My mother always says to serve macaroni and cheese with beets but I served with homemade pickles.

^☼   To make caramelized onions, add 2 Tbsp. butter to cast iron fry pan and melt; add sliced onions for 5-8 minutes, tossing often, until onions are tender and brown.

© Crackerberries 2011