Cheesy Pasta-Chorizo Skillet

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It’s not terribly cold in the the great Pacific Northwest and we certainly aren’t seeing that horrible winter all the weather folks were predicting this past fall – thankfully!! (I’m definitely not looking that gift horse in the mouth!)  There was just something about tonight that begged comfort food.  What brings more comfort than a cheesy pasta dish?  I made it with a Mexican flair since we typically reserve Tuesdays for Tacos.  Ole!

This recipe is a creation that I just whipped together tonight.  I wanted dinner on the table in 20 to 30 minutes so I decided to take a Rachael Ray approach with just a dash of Sandra Lee.  I also decided to add some black beans to it to help boost the nutritional stats on it.  Intrigued?  This dish really was tasty.  We are looking forward to the leftovers!

Cheesy Pasta-Chorizo Skillet

• 1 pound Chorizo, browned
• 1 small onion, diced (or 2 Tbsp dried, minced onion)
• 2 Tbsp Worcestershire Sauce
• 1 pound pasta (We used Barilla Pasta-Plus, Rotini), cooked to package directions
• 1 can Rotel
• 1 can cream of chicken soup
• 1 can black beans, drained and rinsed
• 2 C shredded cheddar cheese

Cook the pasta to package directions, drain.  In a large skillet, brown the chorizo with the diced onion.  Add the Worcestershire sauce, Rotel, Cream of Chicken soup, and black beans mixing well.  Once it is very, very hot, add the 2 C shredded cheese, stirring to mix.  Stir in the pasta mixing well to coat it with the sauce.  Let it simmer for 5 minutes.  Serve.

Next time I’ll be better prepared.  This would have been dynamite topped with your normal taco fixings.

Italian Zucchini & Yellow Squash Au Gratin

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I really like zucchini and yellow squash.  I have a lot of different recipes for preparing them too. 

One thing I love about this recipe is it’s simplicity.  It looks like a lot of ingredients; however, I think it’s just a smattering of this and that.  When you get right down to it, you sauté the veggies and once done, pour in the sauce ingredients and let it thicken, and then bake to get the topping crunchy.

Italian Zucchini & Yellow Squash Au Gratin

• 2 zucchini, sliced thinly
• 2 yellow squash, sliced thinly
• 1 large shallot, grated
• 3 cloves garlic, grated
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 Tbsp butter
• 2 Tbsp olive oil
• Sauce
• 1/2 C heavy cream
• 1 tsp black pepper or lemon pepper
• 1 C grated parmesan cheese
• Topping
• 1 C Progresso Parmesan bread crumbs
• 2 Tbsp butter

Preheat oven to 450.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a large skillet over medium-high heat, melt butter and heat olive oil.  Once it’s hot, add the zucchini, yellow squash, thyme, rosemary, shallot, and garlic, stirring occasionally.  Season with salt and pepper.  Cook until zucchini and squash are crisp tender.  While you are cooking it, stir it frequently to coat the veggies with butter and olive oil.  Taste for seasonings and adjust the salt and pepper as needed.

Once the veggies are crisp tender, whisk together cream, pepper, and parmesan cheese.  Pour into skillet and stir to coat the veggies.  Cook for 7 to 8 minutes or until the sauce is thickened.  Pour into prepared 9×13 pan.

Melt 2 Tbsp butter in microwave and then pour over the bread crumbs and toss to coat them in butter.  Sprinkle the buttered crumbs over the veggies.  Bake at 450 for 10 minutes or until the top is golden brown.

Stuffing Topped Fish

I typically make this with halibut, swordfish, or orange roughy.  I don’t make this recipe often because my family, by and large, aren’t big fans of seafood … more’s the pity!

This main dish actually comes together quickly and you can have supper on the table in 20 to 25 minutes with some good planning and execution.

Stuffing Topped Fish

• 4 thick-cut (3/4” thick) pieces of fish – halibut works great
• salt and black pepper to taste
• 1 C fat free Greek yogurt (Fage 0% is fantastic here)
• 1/2 C dry parmesan bread crumbs
• 1/2 C grated parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 green onions, thinly sliced on the diagonal – white and green parts
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1/4 C parmesan cheese
• smoked paprika

Preheat oven to 425.  Spray a 9×9 pan with non-stick cooking spray and set aside.

Generously sprinkle fish with salt and black pepper on both sides.  Put in 9×9 pan.  In a large mixing bowl, add Greek yogurt, parmesan cheese, bread crumbs, paprika, garlic powder, onion powder, lemon juice, lemon zest, and green onions.

Evenly divide creamy stuffing mixture on top of each piece of fish.  Sprinkle the parmesan and smoked paprika on top of creamy stuffing mixture.

Bake in 425 degree oven, uncovered for 25 to 30 minutes.  The fish should flake easily with a fork and the creamy stuffing  mixture should be puffy and golden in color.

I like to serve this with sautéed snow peas with sliced carrots and a rice pilaf.