Wine A Little Bit More!

I found this recipe and thought it would be perfect for a Christmas Pasta dish. It will look beautiful on your Christmas dinner table incorporating all the Christmas colors: red, green and white. Merry Christmas from my family to yours! 12 ounces Dried spinach pasta 1 small Cauliflower head; cut into florets 1/2 cup Olive oil 1 Onion; sliced into thin half-moons 1/2 cup Dry white wine 1 jar (7 oz size) Roasted red peppers; drained, and cut into thin strips 4 ounces Hazelnuts; toasted, skinned, and chopped Salt; to taste Freshly-ground black pepper; to taste Directions Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat...

Thanksgiving is tomorrow. Everyone, myself included, has so much to be thankful for. What are you most thankful for? For me, it would have to be good friends and a supportive family. My family always cooks way too much food for Thanksgiving so I thought I would post a few recipes that are tried and true and will make good use of the mountain turkey that is left over. Happy Thanksgiving! 8 ounces Velveeta or processed cheese 1/2 cup milk 7 ounces spaghetti -- broken in half 2 tablespoons butter 10 ounces frozen chopped broccoli -- cooked and drained 1 cup chopped cooked turkey 1/4 teaspoon oregano 1/4 teaspoon onion salt Directions: In a small saucepan, combine the milk and cheese until cheese is melted and mixture is heated through. Cook the spaghetti as directed; drain well. Toss spaghetti with the butter. Stir in the cheese mixture. Combine all remaining ingredients and place mixture in a 2 quart casserole dish. Cover and bake for 35 minutes at 350 degrees F or ...

With Halloween just around the corner, I wanted to find the perfect pasta dish that will send all your senses tailspinning. The ears and eyes look eerily real and your dinner guests will wonder the whole meal if they are eating the real thing. Look for another Halloween Pasta recipe in this Wednesday's post as well. To Make the Ears: 1 1/4 cup cake flour (not self-rising) 1/2 teaspoon salt 2 large egg yolks 1 1/2 tablespoons olive oil 1/4 cup water 3 drops Red food coloring To Make the Eyeballs: 1 1/2 pounds of Ground Chicken or more 1/8 teaspoon salt 1/8 teaspoon pepper (white if you have it but black will do) 1/8 teaspoon garlic Pitted medium green olives Pitted medium black olives To make the Blood/Sauce: 1 small jar marinara sauce (or your favorite homemade recipe -- see Releated Recipes below) Red food coloring Directions To Make the Eyeballs: Dump the ground chicken in a mixing bowl, add the spices, and mix well. Make little balls of chicken abo...

This recipe is one of my favorites. I've made it many times over. This post is dedicated to Shannon, a wife and mother of 2 boys. I hope Logan & Ryland will enjoy this recipe as much as I have. 1 lb. ground beef 1 Tbsp. dried oregano leaves, crushed 2 cans (10 3/4 oz. each) Campbell's Condensed Tomato Soup 1 soup can water 1/2 of a 16-oz. package (4 cups) uncooked corkscrew-shaped pasta (rotini) 1 container (15 oz.) ricotta cheese 1 cup shredded mozzarella cheese (4 oz.) Cook the beef and oregano in a 12-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir the soup, water and pasta in a 13x9x2-inch (3-quart) shallow baking dish. Add the beef mixture and ricotta cheese and stir to coat. Cover. Bake at 375 degrees F. for 30 minutes or until hot and bubbly. Sprinkle with the mozzarella cheese. Let stand for 5 minutes or until the cheese melts. 6 Servings Source: Campbell's Casseroles

This is one of my favorite recipes from college and I still make it today ... 16 oz. Elbow macaroni 1 can Cheddar Cheese Soup 1 can Evaporated Milk 1/2 stick Butter, melted 3 cups Cheddar Cheese, shredded (Reserve one cup for topping at the end of cooking) 8 oz. Velveeta cheese Additional Milk to cover the noodles Salt and Pepper Mix in a crock pot cheddar cheese soup, evaporated milk, melted butter, shredded cheddar cheese, salt, pepper and elbow macaroni (add last). If there isn't enough liquid to cover the macaroni add more milk. Cook on High for 2 hours. Stir occasionally. After 2 hours, add the last cup of cheese and cook for an additional 20 minutes.  6 servings

2 cups cooked chicken pieces 8 oz. egg noodles, cooked 8 oz. sour cream 1 can cream of chicken soup 2 tbsp. melted butter 2 tbsp. minced onion Directions Mix all ingredients. Top with Durkee French Fried Onions. Bake for 20-25 min. at 325°F. Source: http://www.chickenrecipequeen.com/

1 can (10 3/4 oz.) cream of chicken soup 1 1/2 c. water 1/4 lb. Velveeta, cut into chunks 2 c. frozen broccoli florets 12 manicotti pasta shells, uncooked 1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips 1/4 c. grated parmesan cheese DIRECTIONS Preheat oven to 400 degrees. Mix soup, water & velveeta in microwaveable bowl. Microwave for 3 minutes or until cheese is melted & mixture is blended, stirring after 2 minutes. Pour 1/3 soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to soup mixture. Stuff pasta with chicken strips; place in baking dish. Cover with remaining soup & broccoli mixture. Sprinkle with parmesan cheese. Cover & bake 45-50 minutes or until pasta is tender & chicken is cooked through. 4 servings Source: http://www.chickenrecipequeen.com/

Made this recipe for my birthday, May 27, 2009. 1 pound box bow tie pasta 2 (6.5-ounce) jars marinated artichoke hearts, drained 1 teaspoon lemon juice 2 tablespoons grated Parmesan, plus more for serving 1/4 cup chopped walnuts 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Grated Parmesan, for serving Directions In large pot of boiling, salted water, cook bow ties per package directions. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.