Pasta soup

Ingredients:
1lb ground beef
1 small onion, chopped (1 cup)
1 cup carrot, chopped
1 cup celery, chopped

2 cloves garlic, minced

28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
15oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
8oz dry ditalini pasta

1. Brown ground beef in a large soup pot over medium-high heat. Drain then return to the pot. Add onions, carrots, celery, and garlic, with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.

2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes.

I forgot the beef broth so it was almost more like gulash...after adding that or some water it was more like soup. Another Pinterest find...yum!!

BEST pasta sauce

I will always attest to homemade is better....and something's r worth extra time and effort right?

Well, this is one of those times...got this recipe from Pinterest and planned on making once..told the Hubby that if it was as good as it says I would make a HUGE batch to freeze before baby J is here. 

That will be happening, even the Hubby comment on how much better is was....

1 tablespoon olive oil
8 garlic cloves, thinly sliced
4 fresh basil leaves, torn into small pieces
Two 28-ounce cans crushed tomatoes, with their juices
2 teaspoons Kosher salt
2 teaspoons balsamic vinegar

Directions:

1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.

2. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.

Found on Pinterest: http://www.recipegirl.com/2012/03/09/homemade-marinara-sauce/

Take care-DCW

Pepperoni Roll ups

Refrigerated pizza crust
1/2 cup pizza sauce
1 pkj of pepperoni
2 cups mozzarella cheese
1 tbs Italian seasoning
1 tbs garlic salt
*any other toppings of your choice

Roll out crust on a greased cookie sheet. Spread sauce and top with pizza toppings. Dash with seasonings, top with cheese and then roll. Bake at 375 for 15-20 mins. Slice and serve with a side of sauce.
Take care- DCW

Creamy Parm. Orzo

1 cup orzo

1 cup asparagus, cut into 1 inch pieces
1 tbsp butter or margarine
1/4-1/2 cup half and half
1/2 cup grated Parmesan cheese
Garlic, Salt & Pepper, to taste

Directions:

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.
After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot. Once the orzo and asparagus are cooked and tender, drain and return to the pot.
Add the Parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.
Season with garlic, salt and pepper.
I LOVED this recipe.... it was amaaazing! The Hubby rating isnt that great because orzo is just not his thing. *Thank you http://sugarandspice-celeste.blogspot.com & Pinterest for the recipe!
Take care- DCW

Beef stroganoff

Fall is here and so is crock pot cooking.....
2-3 lbs chuck roast beef, cubed
2-3 cups fresh sliced mushrooms
1/2 small onion, chopped
1/2 7 oz cheese cheese
 1 cup sour cream
1 can of cream of mushroom soup
2tsp paprika
1 tsp minced garlic

Mid cream cheese, sour cream and soup. Pour over all other ingredient in crockpot and cook on low for 5-6 hours. Before serving toss with cooked  egg noodles. Hubby rating 7

Found this on Pinterest and changed it a little.....so good even as left overs! Sorry no pic..
Take care-DCW

Meatball & Pepper Stroganoff

Vacation is treating me well and I'm digging into cooking:
Tonight's dinner was 2 fold....

1. Meatballs: 1 lb ground beef, 1 egg, 1 tsp minced garlic, 1 cup panko, and Tb olive oil. Mix together, roll into balls and bake @ 350 for 30-40 mins.
2. Pasta: 1/2 pkg pasta noodles, cooked per package. Heat olive oil in sauce pan to med. heat. Add 1 red pepper and 1 cup mushrooms, sliced. Cook till tender and pour 1 can of cream of mushroom soup (org recipe called for cream of chicken soup, which can also be used. I used Campbell's garlic roasted cream of mushroom soup). Mix and warm on medium heat till boil and simmer for 10 mins. Finally add 1 cup or 8oz contain. of sour cream, mix till smooth and warm. I tossed pasta in, season with soul seasoning and top with fresh basil from my garden!
Hubby rating: 8
Take care- DCW

Spinach & Artichoke pasta

Ive been off a lot this week so I thought I would celibrate by cooking some new meals! Pasta is alittle heavy for the HOT 90 deg. weather in Minne...but this recipe had to be made!

2-3 grilled chicken breasts, diced
1 12-oz box pasta (I used bowties)
1 tsp butter
2 cloves garlic, minced
1 8 oz package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp koshar salt
1/4 tsp red pepper
1 14 oz can artichoke hearts (packed in water), drained and chopped
2 cups chopped fresh spinach
1 sliced red pepper (optional)
1/2 cup parmesan cheese, shredded
Additional Parmesan for serving

Cook pasta according to package directions.
In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.
Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
(Based on a pintrest recipe)

I loved this recipe but the hubby only rated a 6....either way if you love spinach, artichoke dip and pasta you will love this too!!
Take care- DCW

One for the vegetarians!

Vegetable Pasta Wraps:

1 cup spinach, chopped

1 cup carrots, chopped

1 cup broccoli, cut stems off and chop

1/4 cup onion, minced

1/2 teaspoon garlic, minced

16 oz jar of marinara sauce

15oz ricotta cheese

6-8 lasagna noodles, cooked per pkg

3-4 tbs olive oil
1/2 cup Parmesan cheese

1 cup shredded cheese

dash of salt, pepper and oregano to taste

Cook noodles per package, drain and set aside to cool. In medium bowl mix ricotta cheese, garlic, oregano, salt, pepper and Parmesan cheese. Warm olive oil skillet on medium heat. Add chopped spinach, onion, carrots and broccoli. In glass baking dish pour 1/2 marinara sauce enough to coat bottom. Cook till tender and add to cheese mixture.

Lay each noodle out, spread mixture evenly and roll into wraps. Bake for 45 mins at 350. After 45 mins pour the rest of the marinara sauce and cheese over top. Bake for additional 15 mins.

This is a no meat pasta bake with a 7.5 from a meat loving Hubby rating.

Keep on Cooking!!

Alfredo ravioli with tomatoes

1 pkg pre-made refrigerated cheese filled ravioli

1 can of diced tomatoes or chopped from the garden

(cant wait for them to get growing!)

2-3 chopped basil leaves

dash of seasoned salt

1 jar of fettuccine sauce

3 tlbs Parmesan cheese

*Cook noodles to pkg directions and warm sauce. Mix seasoned salt, tomatoes and basil leaves. Spoon ravioli to plate, top with sauce and tomatoes. Finally add tomatoes on top and cheese.

Keep on Cooking!!

fettucini & panko chicken

Pasta is really one of my favorite things to cook, eat and serve! I like to try different ways of cooking it and here is what I'm trying tonight.....

4 Boneless chicken breasts
2 cups Panko breadcrumbs
1 egg
1/2 cup flour
2 tlbs olive oil
Lemon slices, optional

Pound chicken into thin pieces. Dip each side into flour, egg and then breadcrumbs. Warm sauce pan on med heat with olive oil. Drop chicken into pan and cook on each side for 2 mins. Top with lemon slices & bake for in glass dish for 15-20 @ 350, or until baked through.

Fettuccine sauce:
8oz cream cheese
3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz fettuccine noodles, cooked and drained. In warm sauce pan combine all other ingredients and stir till smooth. Toss noddles in and then top with chicken. *Pictures to come!!
Keep on Cooking!!

Peppers & Pasta last night.....

1 red pepper, sliced
1 green pepper, sliced
1 teaspoon garlic
1/4 onion, chopped
olive oil
1 jar fettuccine sauce
1/2 box of noodles of choice
*add grilled chicken or steak

Heat oil on medium heat, saute peppers, onion and garlic till tender. Drain, add sauce and heat till warm. Meanwhile cook noodles per pkg, drain and toss in warmed sauce. Serve with french bread & dipping sauce.

The Hubby's fav dipping sauce
1/4 cup olive oil
1/4 cup balsamic vinegar
dash of garlic salt or onion powder (optional)
Keep on Cooking!!

Mac & cheese mix up?

2 weeks ago I posted a recipe for homemade mac & cheese.....the Hubby gave it a good rating but said, "you should add some meat". A comment I hear SO often! haha
Well last night I added some cubed ham & made it a ham/cheese pasta dish1 Yum!
3 cups rontini pasta, cooked
1/2-1 cup cubed ham (or hotdogs)
1 cup milk
1 8oz pkg 3 cheese shredded cheese
1 can cheese soup
dash of pepper
1/2 cup Parmesan cheese, optional topping
Cook pasta per directions. Mix all ingredients into a glass casserole dish. Bake @ 400 for 20 mins. Top with Parmesan cheese and top till melted.
Just a little change can mix up a meal!
Keep on Cooking!

Chicken & pasta primavera

The Hubby & I got out Saturday night for dinner & a movie. My brother & I have made it a goal the last 2 years to see all of the Oscar best picture nominees before the big show.... Of course the year we are up for the challenge they honor 10 and not only 5! But last year I saw about 7/10 and he saw all 10! This year I got a jump on it and have only 3 more to see....anyway, we saw True Gritt on Saturday. I have to say it wasn't my fav (I'm pulling for The Kings Speech!) but it was nice to spend some time with my Valentine!

Since we went out Saturday, Ill be cooking tonight:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose wheat flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Olive oil
Lemon slices
Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan, top with lemon slices and allow them to bake for 5 to 10 minutes.

Pasta Primavera
1 pkg of spaghetti noodles, cooked & drained
zucinni, onion and peppers (sliced)
olive oil
1 pkg vegetable mix
1 & 1/2 cups milk

Warm oil in pan and saute all veggies. Add mix, milk and bring to boil. Simmer for 20 mins and toss in noodles.
Keep on Cooking!!

Lasagna Wraps

More visitors @ the Working house.... last night our sweet friends Jesse & Sarah came over to get a look @ our little man! It was the first time we had seen them since Adrian come into our family. I am SO bad at taking pictures so I only got a shot of the food... haha! Either way its my New year commitment to take more pictures so I'm working on it! Here is what I made for dinner!

Lasagna Wraps

1/2 pkg lasagna noodles, cooked per pkg directions

1/2 lb ground beef, optional

1 can diced tomatoes

1 marinara jar

1 15oz ricotta cheese

1 pkg shredded mozzarella cheese1/2 cup broccoli, chopped

1/2 cup carrots, chopped

1/4 cup onion, minced

dash of pepper, salt and oregano leaves

Boil water, cook noodles, drain and lay flat on paper towels to cool. Warm olive oil in pan and saute carrots, onion and broc till tender. Combine ricotta cheese, 1/2 pkg mozz. cheese, 1/2 cooked ground beef, all seasonings and sauteed veggies in med bowl.

Mix together rest of ground beef, diced tomatoes and marinara sauce. Coat bottom of lrg glass baking dish with 1/2 of tomato mixture. One at a time spread cheese mixture across each noodle and roll into wrap. Set in glass dish in 2 rows. Bake for 40 mins at 350. Finally take out top with remaining tomato mixture, mozz cheese and bake till cheese is melted. (about 10 more mins)

Serve with french bread.... this even got a 8 Hubby rating....you could add zucchini & mushrooms to cheese mixture and meat is optional. I have also made it with no diced tomatoes, chicken instead of beef and fettuccine sauce. Enjoy!

Keep on Cooking!!

Greetings, so many wonderful friends and family have came to visit us this week... can you believe it? Adrian is already a week?

Megan....Uncle John & Tara.....Uncle Dave & Aunt Tonya....Friend Camryn....
On Wednesday some of our dear friends came over & even brought some dinner & desert! I featured Angie's Chicken Linguine recipe months ago and wanted to bring it back since it is what we dined on that night......

8 ounces uncooked linguine

4 tablespoons butter/margarine, divided
4 skinned/boned chicken breasts (about 1.5 lbs)
1/2 cup dry sherry
1/2 cup water
1 small onion - diced
1 (8 oz) pkg sliced fresh mushrooms
1/3 cup all purpose flour
2 cups chicken broth, divided
1 (8 oz) container sour cream
1 cup (4 ounces) shredded Monterey Jack Cheese
1/2 cup freshly grated parmesan cheese, divided
1/2 cup chopped fresh parsley - divided
1/2 tsp. fresh ground black pepper
1/2 cup fine, dry breadcrumbs


1. Cook pasta according to package directions - set aside
2. Melt 1 tbsp butter in large skillet over med- high heat. Add Chicken, cook 3 minutes on each side or until lightly brown. Stir in sherry & water. Cover, reduce heat to low, simmer 20 minutes until done. Drain chicken, reserving 1 cup liquid - set aside. Cut chicken into 1 - inch pieces - set aside.
3. Melt 1 tbsp butter in skillet, sauté onion & mushrooms over med -high heat 5 minutes or until tender
4. Stir together flour & 1/2 cup broth. Add reserved liquid, flour mixture, & remaining 1.5 cup broth to mushroom mixture in skillet. Cook, stirring often,over medium high heat until thickened. Remove from heat. Stir in chicken,pasta, sour cream, Monterey jack cheese, 1/4 cup parmesan cheese, 1/4 cup parsley & pepper
5. Spoon mixture into a lightly greased 13x9 inch baking dish. Combine breadcrumbs, remaining 2 tbsp butter, remaining 1/4 cup parmesan cheese & remaining 1/4 cup parsley in a small bowl. Sprinkle mixture evenly over the casserole. Bake @ 350 for 30 minutes or until thoroughly heated.
Keep on Cooking!!

Meatball, peppers & pasta

Finally a day of with nothing to do.... awwww! I shouldn't get used to this right?? But either way I'm looking forward to the baby (6WEEKS!), holiday season and all the get together it brings!

Fettuccine Pasta
Meatball recipe:
1 lb lean beef (or turkey)
1/4 cup chopped onion
1 cup bread crumbs
1 egg, beaten
1/4 cup pasta sauce
1 tsp minced garlic or garlic powder
dash of salt/pepper
Mix all together and scoop into balls. (can be made the night before so that spices can set) Cook @ 350 for 30 mins in oven.

*Chop red, green or yellow peppers and onions. Heat some olive oil in a pan @ med. heat. Saute peppers and onions till tender. Toss with cooked noodles, then top with meatballs & sauce of choice.
Keep on Cooking!!

Friends & Lasagna....

Hello, fall is here!!! (have I said that before??? Can you tell its my fav season???)
We have friends coming over tonight for dinner and I was really excited to come home and make some homemade lasagna! I think this is another recipe I will be making pre-baby for post-baby time!
Beef Lasagna:
lb ground beef, cooked
1/2 yellow onion, chopped
1/2 red pepper, chopped
1/2 tsp minced garlic
dash oregano leaves
dash salt/pepper
1 can diced tomatoes, or chopped fresh from garden
1 jar (24 oz) any kind of spaghetti sauce
1/2 16oz pkg lasagna noodles
2 cups ricotta cheese
2-3 cups mozzarella cheese, shredded
2 eggs, beaten
*Cook noodles to pkg directions. Brown ground beef, drain, add onions, minced, salt/pepper and peppers and cook until tender. Finally add sauce and 1/2 can of tomatoes. Simmer for 10 mins. In med bowl mix 1 cup mozz cheese, all ricotta cheese, oregano and beaten eggs until smooth. In 9x13 greased pan (I used olive oil) pour remaining tomatoes. Layer 3 noodles, 1/3 cheese mixture, 1/3 sauce and top with 1/3 remaining moz cheese. Repeat and finally top with cheese. Cook in oven @ 350 for 40 mins.

Keep on Cooking!!

Monday night & an updated pasta recipe....

Hello all, I made this recipe for book club back in June... this week I decided to mix it up, add chicken and Alfredo sauce.

Vegetable Lasagne Roll-Ups
1 lb chicken, cooked and sliced

2 tbsp olive oil
1 lg bunch broccoli, stems removed and finally chopped
1 16z bag baby carrots, chopped
1 16oz container ricotta cheese
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1/4 cup Parmesan cheese
1 cup shredded mozz cheese
1 24oz jar Alfredo sauce (reserve half for final toppings)
Pre heat oven to 350. In large skillet heat olive oil, cook chicken and cut into slices. Remove chicken, warn more oil and saute broccoli and carrots, about 7 minutes. Set aside till cool. Cook noodles, drain, lay flat until cool. Mix ricotta with garlic powder, oregano, basil, and salt for taste. Add ricotta mixture, Parmesan and mozz. cheese in bowl with cooked veggies and chicken. Using a spatula, spread 1/2 cup onto length of each lasagna noodles, leaving about 1/2 inch at each end. Roll each roll tightly. Spread half of Alfredo sauce on bottom of deep baking pan and place roll-ups seam side down. Cook in oven for 45 mins. Remove and top with remaining sauce, cook for 15 mins.

Keep on Cooking!!

Finally Cookin Angie's Chicken Linguine

Angie's Recipe: (friend feature back in January)

Prep: 30 minutes
Cook: 40 mins
Bake: 30 mins
8 ounces uncooked linguine
4 tablespoons butter/margarine, divided
4 skinned/boned chicken breasts (about 1.5 lbs)
1/2 cup dry sherry
1/2 cup water 1 small onion - diced
1 (8 oz) pkg sliced fresh mushrooms
2/3 cup all purpose flour 2 cups chicken broth, divided
1 (8 oz) container sour cream
1 cup (4 ounces) shredded Monterey Jack Cheese
1/2 cup freshly grated parmesan cheese, divided
1/2 cup chopped fresh parsley - divided
1/2 tsp. fresh ground black pepper
1/2 cup fine, dry breadcrumbs

1. Cook pasta according to package directions - set aside 2. Melt 1 tbsp butter in large skillet over med- high heat. Add Chicken, cook 3 minutes on each side or until lightly brown. Stir in sherry & water. Cover, reduce heat to low, simmer 20 minutes until done. Drain chicken, reserving 1 cup liquid - set aside. Cut chicken into 1 - inch pieces - set aside. 3. Melt 1 tbsp butter in skillet, sauté onion & mushrooms over med -high heat 5 minutes or until tender 4. Stir together flour & 1/2 cup broth. Add reserved liquid, flour mixture, & remaining 1.5 cup broth to mushroom mixture in skillet. Cook, stirring often,over medium high heat until thickened. Remove from heat. Stir in chicken,pasta, sour cream, Monterey jack cheese, 1/4 cup parmesan cheese, 1/4 cup parsley & pepper. 5. Spoon mixture into a lightly greased 13x9 inch baking dish. Combine breadcrumbs, remaining 2 tbsp butter, remaining 1/4 cup parmesan cheese & remaining 1/4 cup parsley in a small bowl. Sprinkle mixture evenly over the casserole. Bake @ 350 for 30 minutes or until thoroughly heated.

Keep on Cooking!!

Recipe Rewind: Mom's Spaghetti & Meatballs

Dinner tonight is a old fav....
1 32 oz jar of sauce
1 1/2 lbs of ground beef or meat loaf mix (1lb beef/1lb pork)
1 can diced tomatos or 2 cut fresh from garden
1 cup fresh bread crumbs
1 egg slightly beaten
1/4 cup onion
1/4 cup parmesan cheese
1 med clove garlic (or 1 tsp minced garlic)
1/8 tsp pepper
1 tbl olive oil
1 pkg 20 oz noodles
Pre heat oven to 350.In large bowl mix 1/4 cup sauce, meat loaf mix, bread crumbs, olive oil, egg, onion, parm. cheese, garlic and pepper. Mix with hands till worked through evenly. Shape into 1 inch balls (about 24) Place on alumimun foil lined baking sheet. Cook in pan for 30 mins... after 15 pull out, turn and continue to cook.Pour sauce and dinced tomatos into crock or pan. Add cooked meat balls and cook till warm. If in crock keep on low for till ready to eat.
*tip: meatballs are much more tender if pre-mixed and rolled the night before.
(Recipe thanks to Julie Steies aka My mom! His is one of the hubby's fav, even though I can "never make it quite like your mom" ;) Love you mom!
Keep on Cooking!!!