Bow-tie Lasagna

Everyone who loves lasagna knows the only thing that could make it better would be to be able to make it quicker!  :)  Well, this is a great solution to that problem.  It's not exactly like lasagna, but you get the idea from the flavors in the dish.

Bow-tie Lasagna

Source: Tasty Kitchen
Serves 6

Ingredients:
1 lb ground chuck
5 cups bow tie pasta
1 jar spaghetti sauce
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp garlic powder
1 tsp garlic powder (I used about 1 1/2 tsp)
1/2 cup mozzarella cheese, shredded
1/2 cup sour cream


Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.


After noodles are cooked, drain and drizzle with olive oil. Mix in the spaghetti sauce.


Add the meat, salt, garlic powder cheese, and sour cream. Mix together until combined and cheese is melted.  Serve immediately.

We served this with a simple caprese salad and some roasted garlic bread and it was perfect for a quick weeknight meal.  It really does taste like lasagna and makes great leftovers.  I'm a fan of this dish, a big one.

Grandpa's Goulash

I miss my Grandpa.  He passed away when I was little.  There are 2 things that I remember about my Grandpa though.  He made me sausage and eggs for lunch almost every single day I saw him, and he made the best goulash.  My mom recently brought over her recipe box of family recipes for me to go through and copy the ones I wanted.  Grandpa's Goulash was the first one I hunted down.  One other thing about my Grandpa though-all his recipes are to taste.  No measurements.  So, I will be experimenting until I get them all right.  And I will share the love of my Grandpa with all of you!

Goulash

Serves 8

Ingredients:
2 lb 93% lean Ground Beef
1 lb Shell Macaroni
Sea Salt
Pepper
1 Tbsp Garlic Powder
1/4 cup A-1 Steak Sauce
1/4 cup Heinz 57 Sauce
2-3 Tbsp of your favorite hot sauce
1 Tbsp Worcestershire Sauce
1 28oz can Petite Diced Tomatoes
1 6oz can Tomato Paste


Cook pasta as directed on package in salted water.  While the pasta is cooking, salt and pepper then start browning the meat in a large pot.  When meat is slightly browned, add garlic powder, A-1, Heinz 57, hot sauce, Worcestershire sauce, and the entire can of tomatoes with juices.  Continue cooking until meat is thoroughly cooked then simmer.  Add can of tomato paste and blend completely into the meat mixture.  Drain shells, do not rinse them, then add them to the meat mixture.  Let simmer about 30 minutes to let the flavors blend.

I really needed some comfort food tonight.  It's currently raining outside and it's about to start snowing....yep-almost halfway through May.  I'm ready for summertime!  But until mother nature is too, I will use this rainy day to make some amazing food that warms my heart....and my belly.

Italian Pasta Salad

I love summertime because it's an excuse to eat pasta salad, after pasta salad, after pasta salad.  So fun, tasty and colorful.  It is the perfect side dish, and can be also be the perfect main course with the right ingredients.  We are going to a birthday party and a bbq tonight and are in charge of bringing a side.  I jumped at the chance to use up some of the leftover ingredients from the 12 layer dip I made a few days ago.    This is what was created:

Italian Pasta Salad
Serves 8


Ingredients:
1 box 12oz Tri Color Rotini Pasta
1/2 cup Fat Free Italian Dressing
1/2 cup Fresh Garlic Caesar Dressing
1 package 12oz Flavorino Tomatos, sliced (or grape tomatoes)
1 Green Bell Pepper, chopped
1 Shallot, finely diced
1/4 cup sliced olives
7 oz Turkey Polka Kielbasa, cut into slivers
Freshly Crushed Black Pepper
Freshly Grated Parmesan 


Cook the rotini pasta to al dente.  While the pasta is boiling, slice the tomatoes,  chop the entire bell pepper, finely dice the shallot, slice the olives, and cut up the kielbasa.  Put all ingredients aside in a medium sized bowl.  When the pasta is done, rinse in cold water and transfer to a large bowl.  Add all the chopped ingredients along with the two salad dressings and mix well.  Refrigerate for at least an hour and serve cold.  Grate some fresh parmesan cheese and crushed black pepper on top right before serving.

I adapted this recipe from the Italian Pasta Salad I at Allrecipes.com.

I changed and added a few more ingredients and also cut down the dressing amounts.  I think it's absolutely delicious this way and you could even change the meat to chicken if you like.  It would be great with some chopped hard boiled eggs even too.

Italian Chicken Pasta Toss

This pasta creation was inspired by the angel hair pasta dish at The Cheesecake Factory that I absolutely love.  I haven't had it in far too long, so this recipe I'm sure doesn't taste much like the actual dish-but it is really yummy anyway!

Italian Chicken Pasta Toss
Serves 4

Ingredients:
3  chicken breasts
3 cloves garlic, chopped
1 box angel hair pasta-cooked to al dente
Italian dressing packet, prepared
3 roma tomatoes, chopped
1 can quartered artichoke hearts in water, drained
2 tsp italian seasoning
1 1/2 tsp freeze dried chives (or fresh-I had dried so that's what I used)
1 1/2 tsp oregano
1 1/2 Tbsp dried basil
fresh parmesan to top off the dish


Cook your chicken in a skillet with ~2 tsp olive oil.  I added the garlic and about 1/2 tsp of the italian seasoning onto the chicken about 3 minutes before it was done cooking.  Heat your water and cook your pasta while the chicken is cooking to save time.


Chop the tomatoes and halve the quartered artichoke hearts and set aside in a bowl.  Prepare the italian dressing as directed.  I used olive oil and apple cider vinegar.  Cut the chicken into nice, bite size pieces and add to the vegetables along with the garlic from your skillet.


Rinse the angel hair pasta in cold water and find a big bowl to put it in.  Add the chicken, artichoke hearts, and the tomatoes to the pasta.  Sprinkle the italian seasoning, chives, oregano, and basil onto the dish-then pour the dressing on and stir it all up!  Cover and refrigerate for about an hour.


When ready to serve, plate the dish into a nice pasta bowl and grate some fresh parmesan cheese on the top!

Letting the pasta sit for that additional hour really lets all the flavors mesh together.  You can serve this dish as soon as you mix it up, since the pasta is already cold from the running water, but I like to let it sit and I also think it tastes better a little colder.

This is a fantastic summer dish.  It is so easy to make and can be completely ready in less than 15 minutes.  You can't beat that!

Italian Beef Sandwiches

My husband absolutely loves beef sandwiches-Chicago style.  So, I made my way through the many internet recipes for italian beef sandwiches and settled on this one.  And I am so glad that I did.  We loved these!

(Pardon me for not recognizing the source-I didn't print it out with the recipe.  If it is yours, please let me know and I will correct that.)

Italian Beef Sandwiches
Serves 6-8


1 4-5 lb rump roast
1 packet italian salad dressing mix
1 tsp kosher salt
1 tsp fresh cracked pepper
1 tsp basil
1 tsp parsley
1 tsp garlic salt
1 tsp. onion powder
1 bay leaf


In a small saucepan, combine the water along with all the seasonings and the dressing packet.  Stir well and bring to a boil.  Meanwhile-put your roast in the slow cooker and pour the mixture over the roast.  Cover and cook on low for 10-12 hours.  (You could cook it on high for 4-5 hours.)  Remove bay leaf and shred meat.  


Serve on a hoagie topped with some sort of white cheese (provolone is a popular Chicago option, but we used munster and it was delicious!) and giardiniera.  You could also top with some jalapenos or italian sweet peppers.

These were some of the best homemade sandwiches I've ever had.  This recipe also makes a LOT of sammies so invite your friends people.  There's enough for everyone.  Pair it with some french fries and you've got yourself a delicious dinner that didn't take 10 minutes to prep.

Beef and Italian Sausage Lasagna

I got this lasagna recipe from my sister who made it for Christmas dinner one year and I absolutely loved it.   It is 'bitchin' as my husband would say.  I couldn't agree more.  This recipe might take a little while to make, but every second is worth it.  The sauce is more delicious the longer it simmers so don't cheat and take it off early.

Beef and Italian Sausage Lasagna
Serves 8


Ingredients
1 lb Italian Sausage
1 lb 93% lean ground beef
1/2 cup minced onion
2 cloves garlic-minced
1 (28oz) can crushed tomatos
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp italian seasoning
1 Tbsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp parsley
12-16 lasagna noodles-cooked to al dente
24 oz ricotta cheese
1 egg
2 Tbsp parsley
1/2 tsp kosher salt
1 lb mozzarella cheese-sliced
3/4 cup grated parmesan cheese



Cook the sausage, beef, onion, and garlic over medium heat until the meat is fully cooked.  (Tip-use a big sauce pan-this makes a LOT of sauce!)  Drain grease.
Add in crushed tomatos, tomato paste, tomato sauce, and water.  Stir.  Season with sugar, basil, fennel, italian seasoning, 1 Tbsp salt, pepper, and 2 Tbsp parsley.  Let simmer 1 1/2 hours.


Combine ricotta cheese, egg, 2 Tbsp parsley, 1/2 tsp salt.


Preheat oven to 375.


Layer your lasagna with 1 1/2 cups meat on the bottom of the pan, noodles, 1/3 ricotta, 1/3 mozzarella, meat sauce, sprinkle parmesan and repeat.


Spray foil with cooking spray to prevent the cheese from sticking and cover.  Bake 25 minutes.  Remove foil and cook an additional 25 minutes.


Taste this sauce as it's simmering.  It is absolutely amazing.  You won't be disappointed.  Trust me.
Serve it up with a delicious salad and you have a meal you could serve to special guests or your favorite person.