Baked Cream Cheese Pasta

 

Baked Cream Cheese Pasta

(6 servings)

 

Ingredients:

12 oz. Spaghetti

1 jar (24 oz.) Pasta Sauce

1 lb. Ground Chuck

½ cup Green Pepper, diced

½ cup Onion, diced

½ cup Carrots, grated

1 tsp. Italian Seasoning

1 glove Fresh Garlic, minced

8 oz. Cream Cheese, room temperature

½ cup Parmesan Cheese, grated

1 cup Mozzarella Cheese, shredded

Directions:

Cook spaghetti according to package instructions less one minute and drain.  While pasta is cooking, add ground chuck, green peppers, onions, carrots and garlic to a medium skillet.  Cook over medium heat crumbling meat as it cooks until no pink remains.  Add Italian seasoning to meat mixture and combine.  Drain any grease.  Now add pasta sauce to meat mixture and combine.  Set aside until needed.  When pasta has been drained, add cream cheese to pasta while hot and mix thoroughly.  Spray a 9x13 baking dish and add enough meat mixture to cover bottom.  Next stead pasta mixture evenly throughout dish.  Top with remaining meat mixture.  Sprinkle with Parmesan cheese followed by the mozzarella cheese.  Place in a pre-heated 350-degree oven for 30 minutes or until bubbly and cheese has melted.  Let sit 10 minutes before cutting into 6-8 squares and serving.

Notes:              You could use other pasta shapes and sizes in this recipe.

Ideas for Future Efforts

 ___________________________________

____________________________________

____________________________________

____________________________________

____________________________________

Mushroom Pasta

 

Mushroom Pasta

(2-3 servings)

 

Ingredients:

6 oz. Spaghetti

14 oz. Mushroom, sliced

3 tbsp. Unsalted Butter

1 tbsp. Olive Oil

2 cloves Fresh Garlic, minced

½ tsp. Salt and Black Pepper, each

½ cup Freshly Grated Parmesan Cheese

garnish Parsley, chopped

extra Parmesan Cheese for serving

Directions:

Cook pasta according to directions but by one minute less.  Reserve a cup of pasta water.  Drain when done cooking.  When you start cooking pasta, start cooking mushrooms.  In a large skillet over medium-high heat, melt half the butter and add the oil.  Now add mushrooms and cook until edges are turning golden brown (5-6 minutes).  Add the salt and pepper about halfway through mushroom cooking.  Then add garlic and remaining butter cooking for an additional 2 minutes.  Then add cooked pasta, ¾ cup of pasta water and Parmesan cheese.  Toss gently as water reduces and thickens into a saucy glaze that coats the pasta.  If needed, add a little more water if starts to dry out.  Taste and adjust seasoning with salt and pepper if needed.  Serve immediately and garnish with parsley and Parmesan cheese.

Notes:              If you use short pasta of any kind, add one ounce to the total called for with spaghetti.

Notes:              White button mushrooms, Cremini or baby bellas work best.

Notes:              When reheating pasta, use a couple of tbsp. of pasta water.  So always save extra pasta water for later uses when cooking pasta.

Ideas for Future Efforts

 ___________________________________

____________________________________

____________________________________

____________________________________

____________________________________

Different Pasta Dishes

 Everyone seems to like pasta dishes of all types.  So this week I have two for you to try that aren’t your normal pasta dishes.

On Wednesday we have “Mushroom Pasta” for your trying. Then on Thursday try “Baked Cream Cheese Pasta” for your liking.

I mention it in one of the recipes, but I have a little tip for you concerning reheating pasta.  When you cook pasta, always save some of the pasta water for later needs.

So when you go to reheat pasta, you’ll notice the it seems to dry out some while being refrigerated.  Well when you go to reheat (microwave or stovetop), add a couple of tablespoons of the reserved pasta water first.

Now it does depend on how much you’re reheating.  You may need more of the pasta water for larger amounts.  I wouldn’t keep the pasta water for more than 3-4 days.

Enjoy giving these a try and “Happy Cooking” until next time.  Oh and please pass on this link to others.  Thanks.

Crab Dip (GF)

 

Crab Dip (GF)

(6-8 servings)

 

Ingredients:

4 oz. Cream Cheese, room temperature

½ cup Sour Cream

2 tbsp. Mayonnaise

¾ tsp. Seasoned Salt

¼ tsp. Paprika, plus for garnish

2 cans (6 oz.) Crabmeat, drained and flaked

½ cup Mozzarella cheese, shredded

2 tbsp. Onion, minced

2 tbsp. Green Pepper, minced

1 tbsp. Fresh Parsley, chopped, garnish

1 large bag Tortilla Chips

Directions:

In a medium bowl, combine cream cheese, sour cream, mayonnaise, seasoned salt and ¼ tsp. paprika.  Stir until smooth.  Now add crabmeat, cheese, onion and pepper.  Stir until blended.  Transfer to a 1-quart shallow baking dish and place in a pre-heated 350-degree oven for 15-20 minutes.  Or until bubbly and tip is beginning to brown.  Garnish with additional paprika and serve with the tortilla chips.

Notes:              For a spicier dip, use jalapeno pepper instead of green pepper.

Notes:              Again, make sure all ingredients are gluten-free.

Ideas for Future Efforts

 ___________________________________

____________________________________

____________________________________

____________________________________

____________________________________

Hawaiian Onion Dip (GF)

Hawaiian Onion Dip (GF)

(8-10 servings)

 

Ingredients:

2 tbsp. Unsalted Butter

2 large Sweet Onions, chopped

2 tbsp. Fresh Garlic, minced

8 oz. Cream Cheese

8 oz. Sour Cream

½ tsp. Kosher Salt

1 cup Mozzarella Cheese, shredded

6 slices Bacon, cooked and crumbled

½ cup Sliced Ham, diced

½ Pineapple Tidbits, drained

2 medium Green Onions, sliced

Chips (your choice)

Directions:

In a large oven proof skillet over medium-low heat, melt the butter.  Add onions and garlic and cook until onions are caramelized.  Power heat to low.  Add cream cheese, sour cream and salt.  Stir until cream cheese is melted and all well combined.  Remove from heat and sprinkle with the mozzarella cheese.  Top this with the bacon, ham and pineapple.  Now place in a pre-heated 375-degree oven for25-30 minutes or until mozzarella has melted.  Top with green onions and serve immediately.

Notes:              Crackers and fresh cut vegetables work well here too.  Just be sure the chips and crackers are gluten-free.

Ideas for Future Efforts

  ___________________________________

____________________________________

____________________________________

____________________________________

____________________________________

Gluten-Free Super Bowl Dips

The big event in “Pro-Football” is coming February 13^th, the “Super Bowl” from Los Angeles.  The teams will be the Los Angeles Rams and the Cincinnati Bengals.  For the second year in a row, one of the teams gets to play in their home stadium.  Should be a great game, even though my team didn't make it.

I have a couple of dips for this year’s parties.  They happen to be gluten-free dishes, but everyone will enjoy them.

Wednesday, we have “Hawaiian Onion Dip (GF)” for you to try.  Then on Thursday, we have “Crab Dip (GF)” to go along with the onion dip.  Both will be hits for your get together.

So, I hope whoever you are rooting for wins, as long as it’s the same team I’m supporting.  Until next time, “Happy Cooking” and please share this link with others.  Thanks. 

Chicken Paprikash with Dumplings

 

Chicken Paprikash with Dumplings

(8-10 servings)

 

Ingredients:

Chicken Paprikash:

2 medium Yellow Onions, thinly sliced

8 Chicken Thighs, skinned

8 Chicken Drumsticks, skinned

½ cup All-Purpose Flour

¼ tsp. Garlic Powder

1/3 tsp. Hungarian Paprika

1/8 tsp. Salt

1/8 tsp. Black Pepper

2 tbsp. Olive Oil

Paprikash Gravy:

1½ cups Chicken Stock

1 tbsp. Hungarian Paprika

8 oz. Sour Cream

1 tsp. Corn Starch

to taste Salt and Pepper

Dumplings:

6 large Fresh Eggs, beaten

4 cups All-Purpose Flour

1 cup Water

2 tsp. Salt

Directions:

In a low sided pan, combine flour, garlic powder, paprika, salt and pepper.  Pat chicken dry with paper towels.  Heat oil in a large skillet over medium-high heat.  Add onions and cook then for 6 minutes or until they are soft, stirring occasionally.  Take chicken, 1 piece at a time, and dredge in flour mixture on both sides and add to skillet with onions.  Cook 7-10 minutes (in batches if necessary).  While chicken is browning, whisk together 1 tbsp. paprika and 1½ cups chicken stock.  Place all the chicken pieces in skillet with onions and pour seasoned chicken stock over it.  Cover, reduce heat to medium and simmer for at least 25 minutes.  Halfway through cooking time, spoon gravy over chicken.  While chicken is simmering, prepare dumplings.  Fill a pasta pot just over halfway with water and bring to a boil.  Once boiling add a tsp. of salt.  In a medium mixing bowl, add beaten eggs.  To this stir in remaining ingredients using a large spoon.  Using 2 regular teaspoons, scoop a tsp. of batter.  Using the second spoon, scrape batter off first spoon and into the boiling water.  Repeat creating a single layer of dumplings in water.  Make sure they don’t touch.  You will have to do this in batches.  Cook dumplings 3-5 minutes, depending on how firm you want them.  The longer you cook them the less firm they will be.  The dumplings will float when they are almost cooked.  Let them cook a minute or two after they float.  Remove cooked dumplings with a slotted spoon and place in a clean 9x13 baking dish.  Let excess water drip back into the pot before placing in dish.  Loosely cover with foil to help keep them warm.  Chicken should be done by the time you are through with the dumplings.  Turn the heat off and start to add sour cream in dollops carefully mixing in until all has been added.  If gravy needs some thickening, remove a little gravy and add it to the corn starch in a small bowl.  Mix until smooth and add back to dish.  Stirring carefully until thickened.  Taste and adjust seasoning with salt and pepper as needed.  To serve, place a portion of dumplings on a plate and top with a chicken piece or two and some of the gravy and serve.

Notes:              You can easily halve this recipe for a smaller group.  You want to consume the dumplings in 2 days, as they may start to turn grey after that.

Ideas for Future Efforts

 ___________________________________

____________________________________

____________________________________

____________________________________

____________________________________