Caprese Pasta

This pasta dish is a no brainer. I looked in my fridge and saw I had fresh basil next to a ball of fresh mozzarella. And what do you know? Sitting on my countertop was a container of cherry tomatoes that I didn't even have a plan for (they were buy one get one free this week at the grocery store)! And so this caprese pasta dish was born. I also added spinach since I'm always trying to get more greens in. I made this as a sidedish, but it ended up being the main event since we all gobbled it up happlily. I love roasting the cherry tomatoes until they are literally bursting with flavor. You could add cooked Italian sausage to this and it would be a perfect meal.

Caprese Pasta

1 pint cherry tomatoes
2 Tbls extra virgin olive oil
salt & pepper

2 c mafalda pasta (or your favorite pasta)
2-3 Tbls fresh basil, chopped
1 c baby spinach
1 c whole milk mozzarella, cut in chunks
1 Tbls extra virgin olive oil
salt & pepper

Preheat oven to 400. On a half sheet pan, arrange cherry tomatoes and drizzle with two Tbls of olive oil. Sprinkle generously with salt and pepper. Roast for 20 minutes or until tomatoes start to burst.

Meanwhile, boil water for pasta. Add salt and pasta and cook until al dente, about 7 minutes. Drain pasta and place back in the sauce pan. Add basil, spinach, mozzarella, olive oil, salt and pepper and roasted cherry tomatoes. Heat through and serve.

Italian Sausage & Tortellini Soup

Soup, honestly, has to be the most comforting food there is. It is no secret that it is my favorite meal! I think what makes soup so appealing is that you can be creative and take chances. You can also taste along the way and make adjustments to suit your taste. If you like a thin soup - add more broth; thick soup - add potatoes or flour. If you want to try a new vegetable out on your family, soup is a great place to introduce it. The first time I had rutabaga and kale it was by adding it to a soup. This soup has my name all over it. I just put all of my favorites in the pot: a lightly creamy base, spicy Italian sausage, tomato, spinach, garlic, Parmesan cheese and pasta. What's not to like?



Italian Sausage & Tortellini Soup

1 lb hot Italian sausage
1 Tbls olive oil
1/2 onion, chopped
2 garlic cloves, minced
salt and pepper
32 oz chicken broth
14 oz diced tomato
1 chicken bullion cube
3-4 sprigs fresh thyme
1/4 c Parmesan cheese, shredded (plus additional for garnish)
1 c half & half
2 c baby spinach
2 1/2 c frozen or fresh cheese tortellini

In a stock pot, brown Italian sausage. Drain the grease and set sausage aside. Add olive oil, onion, garlic, salt and pepper to stock pot and cook over medium heat for 3-5 minutes stirring occasionally. Add chicken broth, tomato, bullion cube and thyme and simmer on low for 10-15 minutes. Add sausage back to the soup along with Parmesan cheese, half & half and spinach. Bring soup back up to a simmer before adding tortellini. Simmer soup for an additional 5-10 minutes or until tortellini is cooked through. Serve with additional Parmesan cheese on top.

Homemade Butternut Squash Ravioli

Beautiful ravioli in brown butter sage sauce

In my quest to serve healthier foods to my family I have been following an awesome blog "100 days of Real Food". While scanning her recipe index I came across this recipe. I thought to myself, "Hey, I have a butternut squash that needs to be used...and I have a pasta machine that hasn't been used in two years...this is the perfect recipe for me to make tonight." Bad idea. The recipe itself is not bad at all, in fact, I would have considered the whole thing a fun experience back when I could easily spend a couple of hours care free in the kitchen. Tonight was not the case. I had a sick husband on the couch and a hungry toddler who wanted to "help" me in every way. Picture rolling out pasta while your toddler is adding flour to the dough and to the butternut squash filling (that requires no flour)! Then I had to fill and seal the raviolis one-by-one with my single ravioli press. I only had the patience to get about 8 ravioli made before calling it good . I whipped up the brown butter sage sauce (yum!) and called my family together to see the small bowl representing my efforts. Turns out, Ryan was too sick to try even one bite and Vaida refused to let one piece on her plate! I ate my meal alone and decided I wouldn't take on such a challenge again! On a positive note, I pulled out the pasta and filling after Vaida went to sleep and rolled out a bunch of raviolis which are now in my freezer. This recipe really was delicious and I can't wait to serve it again, only this time it will only take 10 minutes to make from my freezer as opposed to an hour and a half!!

Not so beautiful (but still yummy) ravioli for the freezer

If you decide to take on this recipe please follow the link to 100 Days of Real Food (I normally wouldn't provide a link to another persons site but this is pretty detailed and I followed her instructions exactly).

http://www.100daysofrealfood.com/2010/09/01/recipe-butternut-squash-ravioli/

Rotisserie Chicken Lasagna Roll-Ups

I first saw lasagna roll-ups a couple of years ago on Giada DeLaurentiis's show, Everday Italian. She filled lasagna noodles and rolled them up instead of layering them in a pan. I loved the concept so much that although I never tried them a couple of years ago, I was reminded of them every time I saw a box of lasagna noodles. While grocery shopping, my eye caught a rotisserie chicken and ricotta cheese and the idea for rotisserie chicken lasagna roll-ups was born. I love doing a little experimenting in the kitchen but usually not for guests. Tonight a couple of friends showed up for dinner and everyone took second helpings so I would say this meal was a success. If you like chicken alfredo you will love this new twist on the lasagna noodle.

Rotisserie Chicken Lasagna Roll-Ups
2 c. rotisserie chicken, shredded
1 1/2 c. shredded parmesan cheese
2 c. ricotta cheese
1/2 onion, chopped
1/4 c. mushrooms, diced
2 garlic cloves
1 Tbs. olive oil
1/4 tsp. ground nutmeg
1/4 tsp. white pepper
1 1/2 c. shredded mozzarella
15 oz. prepared alfredo sauce
3/4 c. marinara sauce
12 lasagna noodles
Bring a large pot with salted water to boil for lasagna noodles (cook until according to package or until al dente.) Meanwhile, cook onions, mushrooms and garlic in olive oil over medium heat in a fry pan until tender. Transfer into a medium bowl. Add the shredded chicken to the bowl along with white pepper, nutmeg, parmesan, and ricotta cheese. Stir filling until well combined. Take one lasagna noodle and lay out on a clean work surface. Scoop 3-4 Tbs. of filling and place on pasta. Spread filling evenly over pasta and then roll up. Continue process until all of the pasta is filled. In a 9x13 pan, pour marinara sauce and spread to cover the pan. Place lasagna rolls seam side down on top of marinara. Next, pour alfredo sauce over all of the pasta rolls and top with mozzarella cheese. Bake at 375 F for approx. 45 minutes. Printable Recipe

Creamy Penne & Mushrooms

We love trying new pasta dishes.  After making this creamy penne meal we decided it would have to be one of the Vossen house favorites from now on. It is such a basic recipe that I can see myself making adjustments here and there in the future to accommodate whatever foods I have on hand. This recipe calls for sun-dried tomatoes but I made my own version which I like even better. I take a can of diced tomatoes and drain them; spread them out on a baking sheet; lightly drizzle them with olive oil and then bake them at 375 F for 30 minutes. These tomatoes are lighter than sun-dried and are like a little burst of candy in this dish.
Creamy Penne & Mushrooms
Recipe slightly changed from "Perfect Italian"
4 Tbs. butter
1 Tbs. olive oil
1/2 onion, diced
2 cloves garlic, minced
1 lb. cremini or baby bella mushrooms, sliced
salt/pepper
1 Tbs. flour
1 c. heavy cream or half & half
4 oz. sun-dried tomatoes in oil, drained & chopped*
1/4 tsp. freshly grated nutmeg
1/2 c. shredded parmesan cheese
12 oz. penne
2 Tbs. fresh parsley, chopped
Start a large pot of salted water and bring to a boil for your pasta. Meanwhile, in a separate large sauce pan, melt butter and olive oil over medium heat. Add onions and garlic and cook until tender. Add mushrooms and cook for 2-3 minutes. Season with salt and pepper and sprinkle flour over mushrooms. Stir for a minute more. Turn heat to low and add cream and nutmeg stirring occasionally for 5 minutes. Add tomatoes and cook an additional 3-5 minutes. Add cooked pasta to the mushrooms sauce and mix with cheese and parsley - serve immediately.
*I used 14.5 oz diced canned tomatoes, drained, and placed on a baking sheet. Drizzle tomatoes with olive oil and bake at 375 F for 30 minutes, stirring occasionally.
Printable Recipe

Chicken & Mushroom Fettuccine

I've made several versions of Chicken Fettuccine and I have never found a recipe that is good enough to be one of my standards. I have a Taste of Home cookbook that pulls together recipes that people have sent into the magazine over the years. I like this cookbook even though the food is usually nothing fancy but I figure if someone took the time to write it in to be published that the recipe has to work for their family. This pasta dish was so easy and very tasty. I love that the sauce can be made in the same time it takes to boil water and cook your pasta. I baked some chicken last night and had it already shredded and ready to go. You could also use canned chicken breast if you really wanted to simplify this meal.
Chicken & Mushroom Fettuccine
(Adapted from Taste of Home, The Busy Family Cookbook)
8 oz. fettuccine
1/2 c. sliced mushrooms
3-4 cloves of garlic, minced
3 Tbs. butter
1 c. shredded chicken
3/4 c. milk or half & half
1/2 tsp. pepper
1 tsp. parsley
3/4 c. shredded Parmesan cheese
Heat salted water in a large pot and boil pasta until al dente. Meanwhile, in a large pan, melt butter over medium-low heat and add minced garlic and mushrooms. Cook until tender, about 5 minutes. Add chicken, milk, pepper, parsley and Parmesan cheese and cook on low temperature until heated through. Add cooked pasta to white sauce and serve topped with additional Parmesan cheese.
Printable Recipe

Good Spaghetti Sauce

It is easy to make delicious spaghetti sauce in the summer when ripe tomatoes are plentiful. But in the winter, I make a semi-homemade sauce that uses 2 cups of already prepared marinara sauce and then I soup-it-up with a bunch of extras that make it taste homemade and authentic. This sauce is robust and hearty. I like to use ground beef in my spaghetti with just a little Italian sausage. I buy Italian sausage links in bulk and then separate them into small bags and freeze them. That way I can add sweet Italian sausage in small amounts to my lasagna, pizza, pasta, etc.
Good Spaghetti Sauce

1 lb. ground beef

2 Italian sausage links, casings removed (about 1/4 lb.)
1/4 c. olive oil

1 sm. onion, diced

1/2 red bell pepper, diced (about 1/4 cup)

2-3 cloves of garlic, minced

salt/pepper

1/4 tsp. savory

1/2 tsp. basil

2 tsp. parsley

15 oz. tomato sauce

1/4 c. red wine

2 c. marinara sauce

In a large skillet, brown ground beef and Italian sausage. Drain excess fat and set aside. In a large pot, heat olive oil over medium heat. Add onions, pepper and garlic and saute for 5-6 minutes or until tender. Add remaining ingredients to the pot and simmer on low for 15 minutes. Add ground beef and sausage and simmer 15 minutes more. Serve over cooked spaghetti noodles.
Printable Recipe

Giada's Sausage, Artichoke & Sun-Dried Tomato Pasta

As many know, I am a big fan of Giada DeLaurentiis. There is nothing better than having her show playing in the background while I am at home busy in the kitchen. I feel satisfied from just looking at the food she prepares! Needless to say, I was ecstatic to get her first cookbook when it came out, and this is the first recipe I made from it. It is love at first bite. The sun dried tomatoes plump in the white wine and their concentrated flavor is more powerful than if they were fresh. The warm pasta heats the fresh basil and fills the kitchen with the aroma of summer.

Giada's Sausage, Artichoke & Sun-Dried Tomato Pasta
3/4 cup drained oil packed sun dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound sweet italian sausage (casings removed)
1 (8oz) package frozen artichoke hearts
2 large garlic cloves, chopped
1 1/2 cup chicken broth
1/2 cup dry white wine
12 ounces bowtie pasta
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
6 oz fresh mozzarella, cubed (optional)
salt/pepper
Heat reserved oil from tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite size pieces, about 8 minutes. Transfer cooked sausage to a bowl lined with a paper towel to drain excess fat. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun dried tomatoes. Simmer over medium heat until the sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of water with 1-2 Tbs. salt to a boil. Cook the pasta in boiling water until al dente, about 8-10 minutes and drain.
Add the pasta, sausage, 1/2 cup of parmesan cheese, basil, and parsley to the artichoke mixture. Toss until well coated. Stir in the mozzarella, if using. Season to taste with salt and pepper. Top with additional parmesan cheese.
Note: I altered tonight's recipe by adding frozen peas at the end but I don't think I will do that again.
Recipe (slightly altered) from: Giada DeLaurentiis, "Giada's Family Dinners"
Printable Recipe

Chicken Parmesan

I know we all love to cook with chicken - it is readily available, economical and can please almost everyone in the family. I buy boneless, skinless chicken breasts in bulk so I need to think of creative ways to use it for dinner. I started making this dish a couple of years ago and I get many requests to make it. It can all be made in one dish which is always wonderful for clean up. I also like that it is easy enough for a week night but elegant enough for dinner guests. I have used homemade marinara and store-bought canned sauce. If you are using canned be sure you are using a good quality marinara (check the list of ingredients and make sure diced tomatoes are the first ingredient listed and not tomato paste). This meal is greatly enhanced if you can use a handful of fresh basil but given the season, dried herbs get the job done. Enjoy with garlic mashed potatoes or on your favorite pasta.
Chicken Parmesan
4 boneless, skinless chicken breasts
1 1/2 c. seasoned bread crumbs
1 tsp. basil
1/2 tsp. parsley
4 garlic cloves, chopped
1/2 c. mushrooms, sliced (optional)
4 Tbs. olive oil
3 Tbs. milk
1 egg
salt/pepper
3 c. marinara
1/2 c. shredded mozzarella
1/4 c. shredded parmesan

In shallow dish, beat egg and milk and season with salt and pepper. In another shallow dish combine bread crumbs, basil and parsley. Using tongs, dip chicken in egg mixture and coat in bread crumbs; dip back into egg mixture and bread crumbs so the chicken is coated twice. Heat large, heavy skillet to medium and add 3 Tbs. olive oil. Place breaded chicken in skillet and cook on medium to medium low temperature for 5-6 minutes on each side or until a dark crust is formed on chicken. Remove chicken and place on a plate. Add a Tbs. more of olive oil into skillet and saute garlic and mushrooms for 3-4 minutes. Carefully pour marinara in skillet and then place chicken on top of sauce. Simmer on low for 5 minutes. Top with cheese and then simmer an additional 5 minutes.
Printable Recipe

Homemade Pizza

I am excited to share my favorite recipe with you. This homemade pizza recipe is probably the one meal that we made the most in the past year. Because our toppings are never exactly duplicated, we enjoy a slightly different pizza every time. Ryan claims this version was our "best yet", but he says this every time I make pizza for dinner. I roll my crust out thin but this pizza dough recipe can also be used for a thick crust. I make a double batch of dough and freeze it for up to 3 months so we can have pizza on the table in less time than it would take to have it delivered. I don't feel like I can give an exact recipe since everybody's pizza preferences are different (some like a lot of pizza sauce, some like a lot of cheese). I will share with you my method and tips for getting the basics and you'll have to experiment from there.

My two secrets for best-ever-pizza:

1. Get your oven hot: 500 F and always place your pan on the lowest possible rack so the crust gets cooked without burning the cheese.
2. Oven-roast your toppings: I want everything that goes on my pizza to already be cooked. (with the exception of olives)

Homemade Pizza

Preheat oven to 500 F. Sprinkle baking sheet or pizza pan with cornmeal to prevent the crust from sticking. Roll out dough on a floured work surface until thin and transfer onto prepared pan. Spread a thin layer of pizza or marinara sauce and half of your cheese (I like mozzarella and parmesan). Next add your meat of choice and prepared vegetables (see below). Top with remaining cheese and cracked black pepper. Drizzle the edges with a little bit of extra virgin olive oil and bake approximately 8 minutes - keep a close watch on it since the oven temp is so high.

Pizza Dough: makes two crusts

1 pkg. rapid rise yeast (2 1/4 tsp.)

1/4 tsp. sugar or honey

1 c. warm water (105 - 115 F)

1 tsp. salt

2 3/4 c. flour plus extra for kneading

Mix yeast, sugar and 1/4 c. warm water in a measuring cup and allow to stand until mixture is foamy, 10-15 minutes. Stir together the salt and flour in a large bowl. Pour yeast mixture and remaining 3/4 c. warm water and stir until dough just comes away from the side of the bowl. Knead on a lightly floured surface about 5 minutes and place dough in a separate bowl that is lightly brushed in olive oil. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.
Tip: If you want to make a thicker crust, adjust your oven temperature to 350 F.

Pizza Toppings

Slice all veggie toppings and place on a baking sheet lined in parchment paper. Drizzle with extra virgin olive oil until well coated and season with salt and pepper. Bake at 375 for 30-40 minutes or until caramelized. Toppings that I roast: onions, garlic, green and red peppers, tomatoes and mushrooms. Additional toppings that do not require roasting: pepperoni, green & black olives, artichoke hearts, italian sausage (cooked and drained), mozzarella and parmesan cheese.
Printable Recipe

Pizzetta

Is there such a thing as too much pizza?? In our house, I know we could easily eat pizza every week and still look forward to it. For this reason I always have pizza toppings on hand. The crust, however, is the one item that takes a while to make since I usually make mine with yeast. Today we didn't want to wait for our pizza dough to rise so we tried a little shortcut. Pillsbury Grand biscuits made for a soft and flakey crust that was still durable enough to hold many toppings. These pizzetta's are perfect for an appetizer; they are fun for kids; and they work well for quick meal. I am listing the toppings that we used today, but there are no rules with pizza so top them as you see fit!

Pizzetta's

1 can of Pillsbury Grand Biscuits

Extra virgin olive oil

Pizza sauce

Mozzarella & Parmesan cheese, shredded

Cooked Italian sausage

Pepperoni

Onion, sliced

Green pepper, chopped

Green olives, sliced

Preheat oven to 375 F. Cut biscuits in half so they are 1/2 the thickness and press out thin with your hands. Place on baking sheet and drizzle with olive oil. Meanwhile in a small pan, saute onions and green pepper in olive oil until tender. Top with pizza sauce, cheese, meat, sauted vegetables, more cheese and freshly cracked pepper. Bake approx. 15 minutes or until crust is golden brown.

Chicken Carbonara

Although I am very proud of my french heritage, I have always longed to be Italian. Garlic, panchetta, parmesan cheese, prosciutto...I can hear Giada De Laurentiis pronouncing each word as if they were magical ingredients. When I see them on a menu, I have to order it. I go through phases where all I want to eat is Italian; last night it was Zuppa Toscano, tonight it is Chicken Carbonara. Although it is sometimes hard to find the energy on a Friday night to spend time in the kitchen I am so glad I did. A bowl full of garlic cream sauce with chicken, proscuitto and peas is best enjoyed in the comfort of your house. Be warned that this does make enough food for a large Italian family. Enjoy!

(Happy Birthday Mom!!)

Chicken Carbonara

1/2 cup olive oil 8 ounces prosciutto or bacon, diced 3 Tbls. chopped garlic 1 1/2 cups cooked chicken strips 1 1/2 cups Alfredo sauce (see recipe below) 2/3 cup peas Black pepper to taste 1 pound cooked thin spaghetti In a saute pan, heat the olive oil over medium heat until very hot. Add the prosciutto slices, and saute until the prosciutto starts to brown and has bubbly white caps. Add the chopped garlic and saute just long enough for the garlic to begin to caramelize. Add the chicken, Alfredo sauce, and slowly bring the sauce to a simmer. Add the peas and season with black pepper. Cook until the sauce thickens slightly and the chicken is hot. Toss the cooked pasta with the sauce and incorporate well. Top with diced tomato if you'd like. Serve immediately. Makes 6-8 servings. Alfredo Sauce (If you want a shortcut you could buy prepared alfredo) 2 c. heavy cream 2 c. milk

4 tablespoons softened butter 2 cups parmesan cheese Salt and pepper to taste

Freshly grated nutmeg

Heat the cream over medium heat until reduced by a third. Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.

Zuppa Toscana

Zuppa Toscana or potato and sausage soup, is my favorite soup at the Olive Garden. In college my friends and I would frequent Olive Garden and fill up on the soup/salad and bread sticks, and then have delicious pasta leftovers for our dorms - how smart! :) This soup is both savory and spicy and I love how unique the ingredients are. (When else can you enjoy meat, potatoes and your greens all in one dish?!) Sometimes my grocery store will be out of kale and I have substituted escarole or swiss chard which also works well. I should mention to my sister who doesn't like this soup (because it is too spicy), you can omit the crushed red pepper if you'd like. Zuppa Toscana works well as a meal on a cold night like tonight since it is so hearty. I made onion-rosemary focaccia to go along with it. Serve with your favorite bread to soak up the flavorful broth.

Zuppa Toscana

1 lb. sweet/mild italian sausage

1 1/2 tsp. crushed red pepper

1 lg. white onion, diced

4 Tbls. bacon pieces, cooked and drained

2 garlic cloves, minced

10 c. water

5 cubes chicken bouillon

1 c. heavy cream

1 lb (4 large) russet potatoes, sliced

1/4 bunch kale, torn (Tip: the heart of the bunch will be less bitter than the outsides)

Parmesan cheese

Cook sausage with red pepper, drain and set aside. Saute bacon, garlic & onion approximately 5 minutes. Add water and bouillon and bring to a boil. Add potatoes and cook until tender. Add cream, sausage and kale. Serve with freshly grated parmesan.

Everyday Meatballs

These meatballs are wonderful because they can be the base of so many different meals. I cook a double batch at a time, refrigerate them to cool, and then freeze them in freezer bags so I can pull them out for a quick meal. Re-heat them in bbq sauce, cream of mushroom soup gravy, marinara sauce for spaghetti, sweet and sour sauce or serve them plain with ketchup. When making homemade pizza I grab a couple of meatballs out of the freezer and chop them up for a quick and delicious pizza topping. Tonight we enjoyed them with marinara sauce over spaghetti.

Everyday Meatballs

2 lbs of lean ground beef

1/2 - 3/4 lb. of ground pork sausage or Italian sausage

1/2 onion diced

1 clove of garlic, minced

1/4 c. unseasoned breadcrumbs

1-2 eggs

salt/pepper

2 Tbls Worcestershire sauce

1 tsp. Italian seasoning

Combine all ingredients in large bowl (Do not over mix) Roll into 2" balls. Heat large fry pan to med heat and add a small amount of olive oil. When cooking meatballs be sure to let them cook for approx. 5-6 minutes a side before turning them. If you try to turn them before a thick crust is established your meatballs will fall apart. Serve hot or cool thoroughly before freezing.

Pepperoni Ravioli

There are days when I don't have a lot of time to get dinner on the table and so I have a handful of semi-homemade recipes that I make in 20 minutes or less. This recipe is something I made up in college because it was quick and the ingredients are all staples that last for quite a while in the fridge. Tonight I used ravioli but I also like bowtie or penne pasta with this sauce. Add garlic bread and your vegetable of choice and you have a healthy and filling dinner in a snap.

Pepperoni Ravioli

9 oz. fresh or frozen cheese ravioli or tortellini

3/4 jar spaghetti sauce - my favorite is Barilla

3/4 c. quartered pepperoni slices

1/2. sm. onion diced

1 clove garlic, minced

1/2 c. sliced mushrooms (optional)

1/2 tsp. basil

1/2 tsp. crushed red pepper

Parmesan cheese

Coat saute pan with olive oil and cook onions, mushrooms and garlic until tender. Add pepperoni, sauce and seasoning and simmer 10 minutes. Add cooked noodles and toss with parmesan cheese before serving.