Showing posts with label Spaghetti. Show all posts
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
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.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Baked Chicken over Spaghetti
in Cheese, Chicken, Entree, Garlic, Mozzarella, Mushrooms, Pasta, Sauces/Marinades, Spaghetti, Spinach, Vegetables on Tuesday, April 10, 2012
Through the years, I’ve seen lots of recipes for Baked Chicken over Spaghetti with most of them having “cream of” soup added to the mix. No “cream of” soup here to disguise the flavors!
I used boneless chicken breasts this time, but you use the chicken you like ~ your own baked, broiled or boiled chicken, a whole rotisserie chicken from the grocery store or grilled chicken, shredded chicken and even chicken tenders.
With the additions of tender baby spinach, sliced mushrooms, spicy Italian seasoning and your favorite pasta sauce, this can be thrown together quickly, baked and served over spaghetti for an appetizing meal for your family. Be creative and throw into the mix
Baked Chicken over Spaghetti, a crisp green salad and a loaf of crusty bread ~ that’s simply another comforting meal!
 |
| Oven ready! |
Baked Chicken over Spaghetti
Ingredients:
4 boneless chicken breast halves or 1 pound cooked chicken of your choice
1 jar (24-ounces) pasta sauce (I use Classico Fire-Roasted Tomato and Garlic)
1 package (6-ounces) baby spinach
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon pepper
1 teaspoon dried Italian seasoning
1 cup shredded mozzarella cheese
1 pound spaghetti, cooked
Method:
Coat with cooking spray a 9 x 13 baking dish.
Place chicken breasts in the baking dish.
In a large bowl, combine pasta sauce and spinach.
Add next 4 ingredients, combining well.
Pour sauce over chicken.
Cover dish with foil.
Bake at 375 degrees for 40 minutes.
Scatter cheese over chicken and cover with foil.
Bake until cheese melts, about 10 minutes.
Meanwhile cook spaghetti according to package directions.
Serve chicken with sauce over cooked spaghetti.
Ummmm, good!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Chicken & Spaghetti Frittata
in Breakfast/Brunch, Chicken, Eggs, Entree, Italian, Mozzarella, Mushrooms, Onions, Parmigiano-Reggiano, Pasta, Spaghetti, Vegetables on Tuesday, December 20, 2011
Sautéing chicken, mushrooms and onion
I’m hooked on frittatas!!! Now that the Christmas cookie baking binge is over, I’m ready for a great savory dish and this is it! Frittatas are the Italian version of the American omelet and differ in that the frittata is served open-faced and not folded. It is sort of similar to eating quiche without the crust. They are initially cooked on the stove in a skillet and finished in the oven by broiling or baking. Some cooks invert the skillet onto another skillet on the stove instead of putting it in the oven and that takes a bit of practice.
Frittatas can also be as thick or as thin as you like them and the filling has endless possibilities: any variety of cheese, Italian sausage, spinach, shrimp, crisp bacon, ham, salmon, vegetables and diced potatoes or pasta. They are usually served warm but are good also at room temperature.
I had never cooked one until recently and from time to time, I love these types of dishes: a complete meal all in one pan. I just combined parts of several recipes and this was the result. It’s worth it to cook fresh chicken and spaghetti for it however, if you should have leftovers; it is a delicious way to use them.
It is a tasty change for your meal. Frittatas are perfect anytime; cook one for breakfast, brunch, lunch, dinner or cut into small portions and serve as a savory appetizer. It is delicious and makes for a great meal served with a crisp tossed Mesclun salad.
After broiling
Chicken & Spaghetti Frittata
Ingredients:
2 tablespoons olive oil
1 tablespoons butter
3 chicken breasts, cubed
1 small onion, chopped
1 cup sliced fresh mushrooms (or canned)
2 cups cooked spaghetti
6 eggs
4 tablespoons parmigiano-reggiano cheese, grated
Salt and pepper
¼ cup chopped parsley
2 cups shredded mozzarella cheese
In an oven-proof frying pan, sauté the cubed chicken, mushrooms and onion in 1 tablespoon olive oil until done, transfer to plate.
In a large bowl, whisk the eggs, parmigiano-reggiano cheese and parsley.
Add 1 tablespoon olive oil and 1 tablespoon butter to skillet.
Add half of the egg mixture to the skillet.
Add cooked spaghetti.
Layer chicken and onion mushroom mixture on top.
Spread 1 cup mozzarella cheese over chicken layer.
Cover with remaining egg mixture.
Sprinkle remaining 1 cup mozzarella over all.
Cook 3-6 minutes until bottom is golden brown, do not over cook.
Invert a skillet or a plate larger than the skillet over the frittata and turn out the frittata. Heat 1 tablespoon olive oil and return the frittata to the skillet to brown the other side.
Note: rather than flipping the frittata, I place the skillet under the broiler for 5-8 minutes.
Invert a serving plate over the skillet and carefully turn out the frittata. Cut into wedges and serve warm or at room temperature.
The frittata is so good and a very versatile dish that is great leftover also.
Dinner is ready!
Ummmm! Delicious!!!
Family Chili Feud: 2 Versions
in Beans, Beef, Bubba's recipes, Cheddar, Chili beans, Chipotle peppers, Cocoa, Entree, Ground beef, Ground pork, Hot sauce, Jalapeño peppers, Jim Beam, Onions, Soups, Spaghetti on Monday, November 21, 2011
How do you like your chili: very hot or milder, with pork or a little Jim Beam, with pasta or without? Whichever way, I’ve got a recipe for you!
Our tastes run a little mild compared to our older son’s, Bill. We like chili that’s tangy and spicy. He likes HOT SPICY chili. Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot! It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.
I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it. He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!
I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago. It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili. It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color. This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals.
My son has worked on his for several years also; it is perfected and a recipe he can always rely on. It has the perfect combination of meat and that is what really adds to the great flavor. Be sure to let his tasty chili simmer for 1-2 hours.
So, here they are, you decide which is better!
My version is the following:
Ingredients:
4 lbs. ground beef
2 ½ to 3-46 oz. bottles tomato juice
1 large onion, chopped
2 or 3 T. brown sugar
1 t. salt
¾ c. chili powder
2 t. Hot Mexican-Style Chili Powder, optional
1 T. garlic powder
2 t. cinnamon
1 T. paprika
2 T. Hershey’s Special Dark Cocoa
3 16 oz. cans chili beans
spaghetti, cooked
cheddar cheese, grated
green onion, chopped
Brown meat and chopped onion, drain well, set aside.
Pour tomato juice into large pan, bring to a boil.
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally, do not boil.
Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
Pour tomato juice into large pan, bring to a boil.
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally, do not boil.
Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
There should be a warning with the following!
My son, Bill's version:
Ingredients:
Ingredients:
2lbs ground beef
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).
Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat.Cayenne
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).
Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
Hope you give them both a try!
Spaghetti alla Carbonara
in Bacon, Carbonaras, Entree, Garlic, Italian, Parmigiano-Reggiano, Pasta, Sauces/Marinades, Spaghetti on Wednesday, November 2, 2011
Outdoor Cafe Piazza, Rome, Italy
Sergio Pitamitz
Last evening, that age old dilemma “What’s for dinner tonight?” floated around in my mind and I was hearing it from Bill also. Sometimes that can be an annoying question, especially when I’m asking myself and don’t have a clue as to what to cook! Do you ever have one of those evenings? You want something different, a comfort food but, not a meat and potatoes meal. Well, since I am the boss of cooking and the chef of this house, spaghetti alla carbonara came to mind. Yum!
Spaghetti alla Carbonara is an Italian dish that was created during the time of World War II. Food was scarce after the liberation of Rome in 1944 and the allied forces came to the aid of the war-torn hungry people by giving bacon and powdered eggs to a restaurant in Rome
We love bacon, eggs and cheese. And, what’s not to like about spaghetti? It is a perfect dinner and an easy one also. The Italians probably use pancetta or pork jowl, but pork jowl is hard to come by here. A fine grade of bacon works very well!
I hope you try this dish if you have never had it! Just twirl the spaghetti on your fork, slurp the luscious spaghetti and devour the bacon and sauce! You will be delighted and glad you did!
Spaghetti alla Carbonara
Ingredients:
1 pound thick-sliced bacon, chopped
1 pound spaghetti
4 large eggs
4 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Method:
In a large heavy skillet over medium heat, cook chopped bacon until crisp, adding the garlic during the last couple of minutes.
Remove bacon mixture, set aside, reserving the bacon drippings.
Cook spaghetti according to package directions.
While the spaghetti is cooking, beat the eggs, pepper and 2 tablespoons cheese together in a bowl.
When spaghetti is al dente, drain well and return to the pot.
Toss with 1 tablespoon of the bacon drippings or however much it takes to coat all
of the pasta.
Place the pasta in a warm serving bowl, add the egg mixture, and toss quickly.
Add the reserved bacon and 1 cup grated cheese and toss again.
Serve immediately, passing more cheese and the pepper grinder at the table.
Serves 4
Pam’s note: it is important that the pasta stay hot so that the heat from the pasta will partially cook the eggs and turn them into a sauce.
It’s one of my favorite authentic Italian dishes! Yum!!!
E 'deliziosa!!!
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