Tag Archives: pasta

spicy thai noodles

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spicy thai noodles  I  frozen pizza, again?

These noodles have all the toppings except for sesame seeds.

 
This dish has become a favorite in our house. It’s quick and easy to make (which I like) and super yummy (which both Russell and I like). This is a great go-to meal for those days you really don’t feel like cooking but you still need to feed your family; and you probably already have a lot of these ingredients in your kitchen.

 
spicy thai noodles  I  frozen pizza, again?

These noodles only have carrots and green onions.

 
Spicy Thai Noodles
From the Kitchen of: A Small Snippet

Prep Time: 20-30 mins
Servings: 6
Difficulty: Easy

{Ingredients}
1 box long pasta, linguine or thinner
crushed red pepper (optional – see notes)
¾ cup (6 fluid oz) sesame oil
6 Tbsp honey [don’t forget about my tip on how to easily measure out honey]
6 Tbsp soy sauce

optional toppings:
½ cup green onions
2 carrots
¾ cup peanuts (I used lightly salted)
½ cup fresh cilantro (reduce amount if using dried cilantro)
toasted sesame seeds

{Instructions}
Cook noodles according to package directions. Drain and return to pot.

While pasta is cooking prepare toppings: peel and shred carrots (you can use a regular cheese grater to shred the carrots); chop green onions, fresh cilantro, and peanuts.

Heat oil and crushed red pepper in a small saucepan over medium heat for 2 minutes. Pour heated oil through a mesh strainer/colander into a large glass or ceramic bowl (plastic might melt and metal will get too hot). Reserve oil and discard red pepper.

To strained oil, add honey and soy sauce; whisk until blended. Add noodles and desired toppings then toss until everything is well mixed. Noodles can be served warm or cold. (Russell and I prefer to eat them warm.)

{Notes}

  • For mild heat use ½ Tbsp crushed red pepper, for medium – 1 Tbsp, for hot – 1 ½ Tbsp, and for very spicy – 2 Tbsp. Leave the red pepper out all together if you would prefer non-spicy noodles.
  • Make sure to set a timer while the oil is heating. The longer you leave the red pepper in the oil the stronger the heat will be. Also, the oil will start to burn if you leave it on the heat too long (not that I know that from personal experience or anything).
  • I am trying to incorporate healthier choices into the recipes that I make. One way that I am doing that is using Barilla PLUS pasta instead of regular pasta. Not only is it a multi-grain pasta but it also adds protein to your dish, which is great for meals like this one that are meatless. [Wow, that sounded like a really awesome ad for Barilla, didn’t it? Let me assure you that this blog isn’t popular enough to warrant any sort of special treatment from big companies like Barilla, so this recommendation is completely my own with no incentive to give it other than wanting to share my discoveries with interested readers.]

 


-♥-
Katy

 

 
 
If you liked this post, you might also be interested in:

beef rice with meatballs and broccoli  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again? hummus broccoli  I  frozen pizza, again?

Beef Rice with Meatballs and Broccoli // Chicken Ro-Tel Pasta // Hummus Broccoli

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chicken ro-tel pasta (a.k.a. chicken spaghetti)

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chicken rotel pasta  I  frozen pizza, again?
I had never heard of chicken spaghetti until we moved here. The first time I had it was at a church fellowship soon after we moved in, and from that day I’ve been a fan of chicken spaghetti. And who wouldn’t be? It’s cheesy with pasta and chicken and a little kick from the Rotel. Yum!

Now technically this dish isn’t called Chicken Spaghetti, but it’s pretty much exactly like the dishes that have been served to me as chicken spaghetti. I’ve seen other chicken spaghetti recipes on the internet that involve cream of mushroom and cream of chicken soups. Those sound more like my mama’s chicken tetrazzini than chicken spaghetti.

 
[How many times can I say “chicken spaghetti” in one post? Let’s see… so far, 8!]

 
The only major change to the recipe I made is not putting it in the oven. The original recipe said to transfer the contents of the pot into a casserole dish and bake for 30-40 mins. My pasta was ready to eat after all the ingredients were mixed in and I saw no point in sticking it in the oven, especially since the cheese was already melted.

If you’ve never had chicken spaghetti before, you are in for a treat! We really enjoyed this dish; Russell even told me it was “really good!” before I asked him his opinion!

 
chicken rotel pasta  I  frozen pizza, again?
Chicken Ro-Tel Pasta (a.k.a. Chicken Spaghetti)
Slightly Adapted From the Kitchen of: The Thread Affect

Prep Time: 45 mins
Servings: 4

Ingredients
2 large chicken breasts
1 large green bell pepper, chopped
1 onion, chopped
¾ stick (6 tbsp) of butter
8 oz spaghetti noodles
1 can Ro-Tel tomatoes and green chilis, drained
1 tbsp Worcestershire sauce
1 lb Velveeta (I used 2% milk Velveeta)
salt and pepper, to taste (optional)

Instructions
Boil chicken breasts in water in a large pot (I used a 5 qt chili pot).  Save 3 ¼ cups of the chicken broth for cooking the spaghetti.

While chicken is cooking, sauté the pepper and onion in butter until soft. Remove from heat.

Remove the cooked chicken from the pot, and set aside. Drain chicken broth, reserving 3 ¼ cups for the spaghetti. (I poured the liquid through a mesh colander into a measuring cup to remove any “impurities.” After I emptied the pot I rinsed it before reusing it.) Cook the spaghetti in reserved chicken broth, according to package directions.

Once spaghetti is cooked do not drain. Reduce heat to medium. Add Ro-Tel and Worcestershire; cook until liquid is mostly absorbed.

Cut the Velveeta cheese into small cubes and add to pot; stir until melted.

Add the pepper and onion.

Tear the cooked chicken into bite-size pieces and add to the spaghetti mixture.  Salt and pepper well (optional).

Stir until all ingredients are well blended. Serve immediately. (Velveeta gets rubbery again when it cools off.)

 
 
[That’s a total of 11 times to say “chicken spaghetti” in one post!]


-♥-
 Katy
 

luscious lasagna

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luscious lasagna  I  frozen pizza, again?


This was my first time to make lasagna from scratch; usually I just buy Stouffer’s frozen lasagna. And now that I think about it, the only lasagna we ever ate in my family growing up was Stouffer’s frozen lasagna; I’m fairly certain my mom doesn’t even have a recipe for lasagna in her recipe book. So I was pretty excited to make my first lasagna because homemade lasagna just screams “whoever made this is a domestic goddess” (well, it does to me).  And I am earnestly trying to increase my domestic goddess skills.

[Side Note: The fact that my mom doesn’t make homemade lasagna does not decrease her domestic goddess status. She does lots of other things to make up for the lack of homemade lasagna. Also, I don’t ever remember thinking as a kid that I would really prefer homemade lasagna instead of frozen.]


luscious lasagna  I  frozen pizza, again?


I was expecting this to be a hard task because homemade lasagna makers seem to complain about how involved it is to make a lasagna. But I didn’t think this recipe was any more involved than other casseroles I’ve made. Sure, you have to take time to prepare and then layer the ingredients, but I can think of at least 2 other dishes that involve a similar process. So, if there are any other novice cooks out there wanting to attempt a homemade lasagna, this is a great recipe with which to start.

[Side note: This recipe comes from my mother-in-law, who doesn’t need a lasagna recipe to make her a domestic goddess because she does so many other ridiculously domestic things (like bake wedding cakes, sew anything and everything, and teach nursery kids on Sunday mornings).]


luscious lasagna2  I  frozen pizza, again?

Luscious Lasagna
from the kitchen of: my mother-in-law

prep time: 1.5 hrs +/-
servings: 8-10

Ingredients
12 lasagna noodles
1 ½ lbs ground chuck
1 (28 oz) jar spaghetti sauce with mushrooms (the mushrooms are optional)
3 eggs
24 oz cottage cheese
3 cups mozzarella cheese, shredded
salt and pepper, to taste

Instructions
Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray. Set aside.

Cook lasagna noodles according to package directions, using the shortest cook time. (You want the noodles to be not quite al dente so they won’t overcook in the oven.) Add noodles to water one at a time so they don’t stick together. After they are done cooking drain and set them aside. (I recommend rinsing them in hot water to prevent them from sticking together as they cool.)

Brown meat in a large skillet. Drain grease, and then rinse meat to remove any extra grease. (I did not rinse my meat and the flavor was not affected. However, I do think that the extra grease might have prevented the sauce from clinging to the noodles.) Season the meat with salt and pepper, to taste. Add spaghetti sauce to browned meat and mix well.

In a medium bowl combine cottage cheese and eggs until well blended. (I recommend scrambling the eggs in a separate bowl before adding them to the cottage cheese.)

Line the bottom of the casserole dish with 4 cooked noodles, overlapping the edges. Cover the noodles with half of the meat mixture, then half of the cottage cheese mixture, then half of the mozzarella cheese. Repeat the layers (noodles, meat, cottage cheese). Top the second layer of cottage cheese with a layer of noodles before adding the second layer of mozzarella. Your layers should be as follows:

(top)
mozzarella
noodles
cottage cheese
meat
noodles
mozzarella
cottage cheese
meat
noodles
(bottom)

Bake for 45 minutes. Let set about 10-15 minutes before serving.

Notes

  • I added 2 cloves chopped garlic and 2 tsp dried minced onion to the meat as it was browning. (I cooked 2 lbs of meat and saved the extra half pound for another meal.)

  • The lasagna will completely fill your casserole dish once it is assembled. Unless you are using a deep dish I recommend putting a cookie sheet under the casserole dish to catch any spillovers during baking.

  • You should definitely serve this with plenty of grated parmesan. My family has a saying, “Cheese is good. Cheese is your friend.” My family eats parmesan cheese on just about every pasta dish. I just recently learned that Russell’s family only eats parmesan cheese on spaghetti. I find that very sad.

 

-♥- Katy
 

sour cream noodle bake

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sour cream noodle bake  I  frozen pizza, again?

 

This casserole was super yummy! I have tried a slightly different recipe for this dish, but it just wasn’t as good. My husband gave rave reviews after the first bite, which tells you how good this is because I usually have to drag a response out of him after he’s done eating. On top of that it’s a pretty simple recipe and easy to make. You probably have most of these ingredients in your pantry/fridge already (unless you are learning to meal plan like I am and only buying groceries for one week of meals at a time). I hope you enjoy it as much as we did!

 

sour cream noodle bake  I  frozen pizza, again?

The side featured with this casserole is Hummus Broccoli.
 

Sour Cream Noodle Bake
From the kitchen of: The Pioneer Woman

Prep Time: 30-45 mins
Servings: 6-8

Ingredients
1 ¼ lbs ground beef (I used 1 lb)
1 can (15 oz) tomato sauce (I used two 8 oz cans)
½ tsp salt
freshly ground black pepper (I used regular table pepper)
8 oz (weight) egg noodles
½ cup sour cream
1 ¼ cup small curd cottage cheese
½ cup sliced green onions (less to taste)
1 cup grated sharp cheddar cheese

Instructions
Preheat oven to 350°.

Brown ground beef in a large skillet. Drain fat, then add tomato sauce, ½ tsp salt, and plenty of black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl combine sour cream and cottage cheese. Add plenty of black pepper. Add to noodles and stir. Add green onions and stir.

Spray a 9×13 baking dish with non-stick cooking spray. To assemble: add half of the noodles to baking dish. Top with half the meat mixture then half the grated cheddar. Repeat, ending with cheese on top. Bake for 20 minutes, or until all cheese is melted.

Notes

  • I will probably add extra cheese next time because my husband and I really like cheese. UPDATE: After making this dish a few times, I have started to add another ½ – 1 cup of cheese split between the layers.
  • This dish can be made ahead of time and kept in fridge until time to bake it; just remember to either stick the cold pan into a cold oven and let them warm up together or let the pan warm up to room temperature before sticking into a preheated oven.
  • This is reheats well, making it great for leftovers.
  • Turn this casserole into a meal by adding Hummus Broccoli and Cheddar Bay Biscuits.