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.

Antipasto Pasta Salad

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I love an antipasto platter.  I’ve seen them made many different ways.  I love making this salad and have it as a main course on hot summer days.  It’s refreshing and a great blend of flavors.

You can be as creative as you’d like with this recipe.  I tend to use pepperoni and salami because these are the flavors my family enjoys.  But, you should feel free to add prosciutto or use all three.  Sometimes I just use mozzarella while other times I also throw in a little Feta or shredded parmesan.  If I’m the only one eating this salad I may chop and add pimento-stuffed green olives too.  Yum!

I love versatile recipes that taste great no matter what you do to it.  One thing I don’t do is vary the dressing.  I love the flavors of balsamic and red wine vinegars mixed together.  Another thing I don’t mess with is the fresh basil.  It really livens up the salad.  I always julienne it – roll the leaves up like a cigar and then thinly slice them.  Outstanding!

Antipasto Pasta Salad

• 8 oz penne (or whatever pasta you have on hand)
• 1 pint grape tomatoes, halved or quartered
• 1 container mini mozzarella balls packed in water, drained & quartered
• 1/2 bag Hormel pepperoni, quartered
• 4 oz hard salami slices, quartered
• 1 bunch basil leaves, julienne cut
• Dressing
• 2 Tbsp balsamic vinegar
• 3 Tbsp red wine vinegar
• 5 Tbsp olive oil
• Salt and pepper to taste

Whisk together dressing ingredients.  Taste for seasonings and adjust.  Set aside.

Cook pasta to package directions for al dente.  Drain.  Rinse with cold water.  Let the pasta continue to drain and rest until room temperature.

In a large bowl, quarter the pepperoni, hard salami, mozzarella balls, and tomatoes.  Add basil, pasta, and dressing.  Toss to coat and combine.  Serve immediately or refrigerate.  I typically try to use this up in 2 to 3 days.

Greek Scallop Linguine

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This is a quick weeknight meal.  The pasta cooks as the scallops are cooking so that you just bring it together at the end.  I like to serve this with a fresh baked Pillsbury French loaf and a simple side salad dressed with an Italian dressing or simple vinaigrette.

This recipe serves 6 to 8 normal eaters.  In my family, I’m lucky to get 4 servings out of it given my 17-year-old loves this dish.  We use both Cholula hot sauce and red pepper flakes to get some heat into this dish.  The flavor of this dish is not affected if you leave both out.

Sometimes I make this with shrimp, just FYI.  When I do that I have been known to use horseradish versus red pepper flakes.  I love cocktail sauce and it brings that sort of flavor to the dish.

Of course some may be thinking I’ve lost my mind using a tomato-based sauce for this seafood.  I have one word for you – cioppino.  If you have never tried it, you should!  I fell in love cioppino years ago when I was on a business trip to San Francisco.  Yum!!

Greek Scallop Linguine

• 1 lb linguine cooked al dente to package directions (use whatever pasta you like)
• 2 lb bay scallops, thawed if using frozen
• Sauce
• juice and zest of 2 lemons
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 15-oz can tomato puree
• red pepper flakes to taste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 Tbsp dried crushed thyme
• 1 tsp dried crushed oregano
• 1 tsp dried crushed basil
• 1 Tbsp garlic powder
• 2 Tbsp dried, minced onion

Cook pasta to package directions to an al dente doneness.

In a skillet over medium heat, melt butter and heat olive oil.  Once the fat is hot, add all the sauce ingredients and let simmer for 15 to 20 minutes.  Taste for seasonings and adjust to your liking.

Stir in the scallops and cook until the scallops are done – about 5 to 6 minutes.  Serve scallops and sauce over the linguine.

Shrimp Scampi Pasta with Broccoli

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This is a quick weeknight dinner that Monk just loves.  Typically, this gets made on those nights when it’s just the two of us for supper.  I like that it comes together quickly and easily plus it just tastes great. 

You can be very creative with this dish.  Use whatever pasta you’d like:  spaghetti, penne, elbow macaroni – whatever you have on hand.  If you don’t like shrimp then substitute chicken.  Not feeling like broccoli?  Leave it out or use zucchini or green beans – whatever floats your boat.

I love that this is, basically, a two pot meal and you get your protein, carbs, and veggies all in one dish.  Monk likes to have Garlic Texas Toast on the side too.

Shrimp Scampi Pasta with Broccoli

• 1 lb medium to large shrimp – deveined, peeled with tails on
• 1 lb pasta – we typically use penne or orichette
• 1 bag frozen broccoli florets, thawed
• 4 cloves of garlic, grated or pressed
• 1 bunch of green onions, sliced thinly on the diagonal
• 1/2 C butter
• 2 Tbsp olive oil
• 1 C cream sherry
• shredded parmesan cheese

Cook the pasta al dente to the package directions.  Drain.

In a large skillet, heat the oil and butter over medium-high heat.  Add the shrimp, garlic, green onions, and broccoli.  Stir frequently cooking until broccoli is tender crisp and the shrimp is pink.

Add the sherry and reduce heat to medium.  Cook until sauce thickens and glazes.  Add pasta, stirring to coat.  Divide into servings.  Top with parmesan cheese.

Taco Pasta Shells

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I typically make this recipe with leftover taco meat.  It really helps pull this dish together quickly.  While the jumbo shells are being cooked to al dente, I get the taco filling ready.  I like to cool the jumbo shells so that it’s easier to get them filled.

Since the shells and filling are completely cooked, basically the point of the time in the oven is to get everything heated through and cheese melted.  This is one of those dishes that is completely eaten usually.  I use two boxes of the jumbo shells which has about 8 per box.

If I don’t have 1 to 1 1/2 lb taco meat leftover, I’ll add a small can of refried beans or a pouch of Uncle Ben’s 90 second brown rice.  If you are feeding a lot of people, you can use this trick to be able to fill 3 to 4 boxes of Jumbo shells.

Sometimes I top this with the left over taco toppings or a salad.  Add some sour cream and guacamole and you’ve got a well-rounded meal with protein, veggies, and carbs.

Taco Pasta Shells

• 2 boxes Jumbo shells, cooked al dente to package directions and cooled
• 1 to 1 1/2 lb leftover taco seasoned meat
• 1 small onion, grated or minced
• 8 oz bottle of Ortega or Taco Bell Taco Sauce
• 2 C shredded sharp cheddar cheese, divided
• 1 bottle Pace Picante sauce
• Garnishes
• Lettuce, chopped
• Roma Tomatoes, chopped
• Onion, diced
• Sliced, Pickled Jalapenos
• Sour Cream
• Guacamole
• Sharp Cheddar Cheese, shredded

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray.  Put the shells side by side in the pan.

In a large saucepan, heat 2 Tbsp olive oil.  Once hot, add the onions and cook for 5 to 7 minutes.  Add the taco meat and sauce stirring to combine.  Add 1 C shredded sharp cheddar cheese.

Stuff each shell with the taco meat mixture.  I typically over stuff these.  Spoon Picante sauce over each  Top with shredded cheddar cheese.

Bake at 375 for 20 to 30 minutes or until cheese is melted and it’s all heated through.

Garnish as desired.

Zucchini, Yellow Squash Pasta Salad

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This is a great salad and quick to make.  The bottom line is that you can throw in some chicken and make this a main course.  When the weather is hot, these are exactly the salads I like to have around!!

I like to put shredded parmesan cheese on top of each serving.  Or, sometimes I’ll include a package of crumbled feta in the salad.  To give it a slightly different flavor profile, chop some kalamata olives and stir into it. 

Other changes I like to make is to chop pepperoni, salami, and provolone cheese into it adding some rosemary and thyme to the flavor profile.  It feels like there are just endless possibilities with this salad!

Zucchini, Yellow Squash Pasta Salad

• 1 lb box of penne cooked al dente to package directions
• 2 large zucchini quartered and chopped
• 3 yellow squash quartered and chopped
• 1 small onion, chopped
• 1 Tbsp butter
• 1 Tbsp olive oil
• salt and pepper to taste
• 1 bunch of basil, stems removed and the leaves cut in a chiffonade or 2 tsp dried Italian seasonings
• pinch of red pepper flakes (more or less to taste)
• Dressing
• 1/4 C olive oil
• 2/3 C red wine vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp sugar

In a small mixing bowl, whisk together the dressing ingredients.  Taste for seasonings and adjust to your liking.  Set aside.

While the penne is cooking, sauté the chopped zucchini, squash, Italian herbs, and onion in the butter and olive oil until crisp tender.  Start with the onion since it takes a little longer to cook. 

Drain the pasta and dump in a large mixing bowl.  Pour the pasta on top of the pasta.  Let these cool.  Once the pasta and veggies have cooled, pour the dressing over it and toss to coat.  It’s ready to serve. 

Cabbage Roll Pasta Soup

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I like this soup because it has all the hallmarks of home and comfort.  It’s so easy to pull together and is ready in a couple of hours.  Nights where I get home on time I can quickly throw this together and in the oven.  Yeah – I cook it in the oven because I don’t want to have to keep stirring it or worry about it burning on the bottom.  Clever, right?

The other thing I love about this soup is everything is in there – protein, veggies, carbs – it has it all.  The family likes to have fresh French bread to help soak up the soup juice.  Yum!

Cabbage Roll Pasta Soup

• 1 lb hamburger
• 4 Tbsp Worcestershire sauce
• 1 large Vidalia or Maui onion, chopped
• 4 cloves garlic, grated or pressed
• 1/2 lb elbow macaroni, penne, whatever you have on hand
• 4 C chicken broth
• 1 C red wine
• 1 large can V8 Juice
• 2 cans Ro-Tel
• 3 cans, pinto, black, or kidney beans drained and rinsed – whatever you have on hand or like
• 2 bags angel hair shredded cabbage or 1 lb green cabbage, chopped
• 1 Tbsp dried oregano
• 1/2 tsp thyme

Preheat oven to 400.

Heat a large covered Dutch oven over medium-high heat.  Once hot, add the hamburger and break it up into small pieces.  Add the onion, garlic and Worcestershire sauce, stirring occasionally until hamburger is brown.

Deglaze the pan with the red wine.  Stir in the pasta and add the broth, V8 juice, Ro-tel, beans, oregano, thyme.  Stir in the cabbage.  Taste for seasonings and adjust to your liking.

Put in the oven and cook at 400 or 90 minutes to 2 hours.  My family likes to have a handful of sharp cheddar cheese in the center of their bowls – sort of like an Italian chili.

Penne Zucchini Casserole

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This is a very versatile recipe which can easily be a main dish by adding meat, e.g., chicken, sausage, chorizo, or shrimp.  Or, this can be a vegetarian main course or used as a side.  In any case, I love the flavors of this casserole.  I suppose that this recipe is really more like a deconstructed stuffed zucchini plus pasta when you get right down to it.

On my really lazy days, I do tend to make this a main course using chicken and let my oven do all the work.  If I’m not going for a vegetarian side dish, I really like to make this with sausage or chorizo using parmesan cheese.  I tend to adapt the cheese to whatever meat I’m using.  For the chicken, I may use feta or Monterey Jack.  If I’m using ground beef, I may add Colby-Jack, Pepper Jack, or even sharp cheddar.  You get the idea.

If you want supper on the table faster, you can cook the pasta on stove top and the meat and zucchini in the skillet combining it all in a large mixing bowl and then pouring into a 9×13 pan.  With this treatment, you are just melding flavors, melting cheese, and browning the topping in the oven for 20 to 30  minutes.

Penne Zucchini Casserole

• 1 lb penne, cooked al dente to package directions
• 1 large or 2 small zucchini, thinly sliced
• 2 C frozen OreIda chopped onions
• 3 clove garlic, grated or pressed
• 1 lb chicken tenders, rough cut
• salt and pepper to taste
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1/4 C cold water
• 2 Tbsp corn starch
• 1 C chicken broth
• 1 container crumbled feta cheese
• 2 C shredded Monterey Jack or Mozzarella cheese, divided

Preheat oven to 400.  Spray a 9×13 pan with non-stick cooking spray.

In a large mixing bowl, stir together cooked penne, zucchini, onions, garlic, chopped chicken tenders, feta cheese, and the other 2 C cheese you are using.  In a small bowl, whisk together cold water and corn starch until totally combined.  Whisk in garlic powder, onion powder, and chicken broth.  Pour over the meat/veggie mixture and stir to combine well.

Pour meat and veggie mixture into 9×13 pan and bake for 60 to 75 minutes in the oven.  Top casserole with 1 C reserved cheese and put back in for 15 to 20 minutes – or until cheese melts.

Asian Macaroni Salad

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Almost every home cook in America has recipes for both Asian or Oriental pasta salads and macaroni salads.  I don’t know whether or not folks have combined these though.  One day I did because I didn’t have angel hair pasta but I did have salad macaroni.  I really liked it.  In fact, I liked it so much that I began playing with the dressing using lime juice, lime zest, and peanut butter to create a Thai-infused salad.  Yum!

This is a very forgiving recipe.  You can change up the veggies, the pasta, and even the dressing to get a flavor profile and salad that works best for your family.  I find that I use whatever I have on hand.  Awesome!

Asian Macaroni Salad

• 1 lb salad macaroni cooked al dente to package directions (or whatever pasta you have on hand)
• 1 package snow peas
• 1 package shredded carrots
• 6 green onions, thinly sliced green and white parts
• 2 to 3 garlic cloves, grated or pressed (more or less to taste)
• 2 Tbsp sesame seeds
• 1 bunch cilantro, chopped (use parsley if you hate cilantro)
• salt and pepper to taste
• Dressing
• 3/4 C olive oil
• 4 Tbsp toasted sesame oil
• 1/4 C rice wine vinegar
• 1/3 C soy sauce
• 2 Tbsp honey
• juice and zest of 1 lime
• 1/2 C peanut butter

Cook the pasta to package directions in salted water for al dente.  Add the snow peas and carrots to the cooking pasta for the last 3 to 4 minutes.  Drain pasta and veggies and pour into a large salad or mixing bowl.  Add the green onions, garlic, cilantro, and sesame seeds.  Add salt and pepper to taste. 

In a small bowl, whisk together all the dressing ingredients.  Taste for seasonings and adjust to get a flavor that works for you.

Pour the dressing over the pasta/veggies and toss to coat.

Black Bean Citrus Pasta

There are times where I’m in a huge hurry to get supper on the table.  What I like about this dish is that the sauce is ready about the time the pasta finishes cooking.  Add a salad and some garlic Texas toast and you can have dinner on the table in like 20 minutes – and using only a couple of pans.  Awesome!!

Typically, I use whatever citrus I have on hand – usually lemon or lime.  I’ve been known to combine both for this too.  I think it still tastes great with orange too.  And, yes this is another recipe that you can really play around with.  I’m not sure you can turn out a bad dish with it, in fact!

Oh – I also use whatever pasta I have on hand.  I’ve made it with penne, rigatoni, orichette, bow-tie … literally whatever you have on hand will work.

Black Bean Citrus Pasta

• 2 cans black beans, drained and rinsed well
• 1 lb pasta – whatever you have on hand will work
• 4 to 6 cloves garlic, grated or pressed into skillet
• 1 onion, minced or grated (I typically grate using the food processor)
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 pint grape tomatoes, quartered
• salt and pepper to taste
• zest of 2 lemons or limes
• juice of 2 lemons or limes
• 1/2 C Vermouth or other dry white wine
• Garnish
• 1 bunch cilantro, chopped (or flat leaf Italian parsley if you want to change it up)
• handful of shredded or grated parmesan cheese per serving

Cook pasta to package directions for al dente.  Use your food processor to grate the onion and garlic.  Quarter your tomatoes.  Zest and juice your citrus.  Chop your cilantro.

In a Dutch oven over medium high heat, melt butter with olive oil.  Once it’s shimmering and hot, add the onion and garlic stirring near constantly until onion is sweated.  Add tomatoes, citrus juice and vermouth and cook for 6 to 7 minutes stirring occasionally.

Stir in black beans, zest, salt and pepper.  Cook until beans are hot stirring occasionally.  Add drained pasta and stir to coat it with the beans and tomato mixture.  Spoon into shallow bowls, garnish, and enjoy.

Like I said above, we typically have this with a simple green salad and garlic Texas toast.