Tag Archives: pasta

One Pan Bacon and Bowtie Pasta

I’ve been on somewhat of a meal prep kick lately. In an effort to try and save some money we’ve been taking lunch to work for quite some time now. We started out just taking leftovers from dinner the night before. The problem with this is that I have to plan a dinner every night that is going to have enough for 2 meals. This proved to be a challenge week in and week out. Thus enter the idea of meal prep.

I’ve done different crockpot meals and those work out really well! I like the idea of making a lot of food with very little effort. So a one pot meal is right up my alley. This dish was quick to put together while I was cleaning the kitchen and starting my gardening chores. This turned out really yummy and you can really just throw in whatever veggies you feel like! This is just a nice comfort food, but the fresh veggies won’t make you feel guilty about it!

Ingredients

  • 8 pieces Thick cut Bacon, chopped into 1 inch squares
  • 6 Johnsonville Sausages…pick your favorite flavor (I like Italian), sliced
  • 1 Green Pepper, finely diced
  • 1 Yellow Onion, finely diced
  • 2 Tomatoes, diced
  • 3 cloves Garlic, minced
  • 24 oz Jar pasta sauce
  • 24 oz Water
  • 1 Tbsp Rosemary
  • 1 tsp Oregano
  • 16 oz Bowtie Pasta
  • 1 Bag Kraft Italian Blend Cheese

In a large skillet brown the bacon over medium heat. Once it starts to get crispy add the sausage. Cook until lightly browned. Add the green peppers, onions and tomatoes, saute for about 5 minutes until veggies are tender. Add garlic, rosemary and oregano, saute for another minute.

Add the pasta sauce and water. Bring to a low boil. Add the pasta and cover. Simmer for 12 minutes stirring occasionally. Remove from heat. If you’re eating it now then go ahead and add the cheese and cover for another minute until the cheese it nice and melted.

If you are prepping lunches then let it cool for 20 minutes. Place in tupperware and top with cheese. Store in the fridge. It will take about 2.5 minutes to heat up in a microwave.

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Sautéed Rosemary Potato Gnocchi


So if you don’t really know what gnocchi is they are bite sized pasta bites that are made with potato. Usually they are just served boiled, but I like to sauté them a little bit. This adds a little more texture and crispy bite, rather than eating like a soggy mashed potato.

I just love potatoes. You can mash em, fry em, bake em, boil em put em in a sauce or make em into a cake! They are so versatile and it’s a blank canvas that you can tie into almost any dish. Yum!!

This is a good alternative for mashed potato or baked potato. Sure to impress all your family and friends. We are actually taking pumpkin and ricotta gnocchi to my parents house this year! Click here for that recipe. I’ll probably swap out the pumpkin for sweet potato.

One thing that will make these extra special is adding your favorite herb to the oil when you sauté them and it will really help pull your whole dinner together.

There are a couple different ways to prep the potato, I would recommend baking or steaming for a really fluffy gnocchi. You can also boil them, but you may need to add more flour because they will be super sticky. 

I also know that there is some specific technique for shaping gnocchi, but I’ve never seen it on a cooking show so I’m going to pretend like it doesn’t exist 😉

Ingredients:

  • 2 potatoes, baked or steamed or boiled, skins removed
  • 1 1/2 Cup Flour
  • 1 egg, lightly beaten
  • 2 tsp salt
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Grapeseed Oil
  • 1 Tbsp Rosemary or your dried herb of choice

You can either use a large bowl or just a clean work surface. Add the flour, salt and garlic. Using a potato ricer or grater add the potato to the flour. Add the egg. Use your floured hands to work all the ingredients together until you can form a ball of dough that holds it shape.

Cut your dough ball into 4 pieces. Flour your work surface. Roll out each piece of dough into a 12 inch rope. Use a small sharp knife to cut the rope into 1/2 inch pieces. Sprinkle with flour and lightly press a fork on top of each piece to slightly flatten and make the indents on one side.

In a large pot fill 3/4 with water, add 2 Tbsp salt and 1 Tbsp vegetable oil. Bring to a boil. Drop in the gnocchi and they will sink to the bottom. Once they rise to the top you will know they are done. Usually just takes 2-3 minutes. Remove with a slotted spoon and place on a lightly oiled cooking sheet.

In a large skillet add 3 Tbsp Grapeseed oil and 1 Tbsp Rosemary or your herb of choice. Sauté the gnocchi about 10 at a time until they are lightly browned on each side.

Serve up with your favorite gravy, pasta sauce or dipping sauce.

Chicken Fettuccini Alfredo 

Chicken Fettucini Alfredo has been one of my favorite food ever since the first time I had it!! Who doesn’t love juicy seasoned chicken breast sautéed in olive oil smothered in a warm creamy sauce? And place that on a pile of fresh noodles!! Omg I am drooling already!

Levi has said that for a big chunk of his life this was his favorite dish! He always used to order this whenever we went to Italian restaurants. So naturally I wanted to make a meal that hopefully would be the best version of his favorite meal!

There are so many different versions of Alfredo sauce out there. It can be a bit overwhelming. I like this recipe because it’s simple with just a hint of garlic and Parmesan.

Serves 3-4

  • 2-3 chicken breast.
  • 1 Tbsp each onion salt, granulated garlic, dried basil
  • 2 Tbsp olive oil
  • 1/2 cup Butter, unsalted
  • 1 pint heavy cream
  • 1 Tbsp cornstarch
  • 1 clove garlic, minced
  • 1 cup Parmesan, grated
  • Black pepper

Get the recipe for homemade pasta here!

 

Prepare the chicken breast by cutting them in half the long way, then cut chunks about 1/2 inch thick. Rub the onion salt, granulated garlic and basil into the chicken. In a medium skillet heat up the olive oil over medium heat. Sautée the chicken until they are slightly browned on all sides and cooked all the way through. Remove from heat and set aside.


In a medium sauce pan add the butter and garlic. Let it melt down about half way. Add the cream and cornstarch. Use a whisk to combine until the butter is all melted. Add the Parmesan. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Whisk occasionally.

Add chicken to the sauce. And top your prepared noodles.

Pepper to taste and enjoy your indulgence!!

Homemade Pasta

I love fresh pasta! The taste and the texture are completely within your control. You can add herbs or garlic or veggies to your dough. You can also add vanilla and sugar to make a dessert dough.

One of my favorite childhood memories is helping my dad make oodles of yummy noodles. I loved being the dough holder as he fed the dough through the dough rolling machine. And then helping hang the noodles to dry a little bit.

I usually only make a half recipe that is about enough for 4 people.

Here is a standard pasta recipe. This recipe will feed about 6-8 people.

  • 1 1/2 cups All Purpose Flour
  • 1 1/2 cups Semolina Flour
  • 1 tbsp Salt
  • 2 Tbsp Granulated Garlic
  • 4 eggs
  • 2-3 tbsp water
  • Optional: Dried Basil or Parsley

Directions:

If you want to be pro status you can mix the dough directly on the counter by making what Levi called a flour volcano. Make a mound of the flour and salt. Crack the eggs into the crater.

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Use a fork to slowly start incorporating the eggs into the flour. Once the eggs are fully mixed in then slowly start adding water 1/2 tbsp at a time. Knead the dough for about 3-5 minutes. Your dough should be tough to knead and not crumble at all. You also don’t want it to be wet or slimy. If you add too much water then add a little flour to balance it out.

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Wrap your ball of dough in wax paper and let it sit for 20-30 minutes.

Separate your dough into 4 sections.

In a pasta dough roller I started on level 2 and ended on level 6. The best procedure is to Roll once- Fold in half- Roll again- Next setting- Roll once- Fold in half- Roll again…..etc etc. I think that the 6 ended up being a little too thin, but this is all about personal preference.

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Feed your dough through the cutter end into either spaghetti or fettuccine.

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Let your noodles dry for at least 5 minutes before cooking.

Cooking fresh pasta doesn’t really take very long. Boil water with olive oil and salt and cook pasta for about 3-4 minutes.

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Serve it up with your favorite toppings click here for Mozzarella Stuffed Meatballs!

Mozzarella Meatballs