Chicken Enchilada Soup

A few weeks ago, I came across the recipe for this soup on Facebook. One of my friend's family members had posted the recipe to her page, and it intrigued me. I looked over the ingredients and at first did not think that the soup was something that I would want to try. I had remembered my friend saying that she had tried the recipe and that her family loved it, so I went back and looked at the recipe again because I usually like the meals that she suggests. After reading the second time, I realized that the vegetable ingredients are pureed, and that the chicken and beans are then added in to the pureed mixture. I tried to imagine how it might taste and decided I wanted to give it a go, especially because it sounded like a healthy recipe. I'm so glad I tried it! I made the recipe last Saturday. I was shocked by how easy it was to make. The soup was thoroughly enjoyed by me, Greg, Wendy, and my parents. Even my father liked the soup, which was surprising, because it has onion and red pepper (he usually refuses anything with those two ingredients). The recipe makes a TON of soup, so we ate leftovers all week and nobody complained. Wendy really likes the soup too, which is great, because it is full of vegetables and protein. I served the soup with corn pudding (tomalito), avocado, Greek yogurt, Goya-brand pico de gallo, queso fresco cheese, and crispy tortillas. I know I will definitely be making this soup again very soon. I am super appreciative to my friend's sister for posting this amazing recipe on Facebook! I hope you enjoy this meal as much as we did.

Recipe for Chicken Enchilada Soup

INGREDIENTS:
8 ounces of chicken or vegetable broth
1 1/2 pounds of boneless skinless chicken breasts
4 medium Russet potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
1 medium yellow onion, quartered
3 cloves of garlic, chopped in half
1 small red bell pepper, with seeds and removed, chopped
4 cups of butternut squash, cubed (time saving tip - buy it from the store already chopped for you)
1 can of diced green chiles
3 cans of great northern beans
8 ounces of tomato sauce
1 cup of full-fat Greek yogurt or sour cream
1/4 cup of your favorite taco seasoning
Toppings/Sides
Sliced avocado
Queso fresco cheese
Salsa/Pico de Gallo
Drizzle of olive oil
Full-fat Greek yogurt/Sour Cream
Baked tortillas (brush each side of a small flour tortilla with olive oil, sprinkle on salt on each side, bake at 375 in oven for about 4 minutes per side or until done to desired crispiness)
Corn pudding - can be served on the side or served as a topping

DIRECTIONS:
Put the broth, chicken breasts, russet potato, sweet potato, yellow onion, garlic, red bell pepper, butternut squash, diced green chiles in a large pot and bring to a boil over high heat. Once it comes to a full boil, reduce heat to medium and simmer, covered, for about 20 minutes, or until the chicken is cooked through. Use a slotted spoon to remove the chicken from the broth and set on a plate to cool. Turn the heat to the stove top off. Ladle soup about 2/3 full into a blender and puree each batch until smooth. Pour the pureed mixture into a large bowl. Once all of the soup from the pot is pureed, pour back into the pot. Stir in the Greek yogurt (or sour cream), tomato sauce, beans, and taco seasoning. Then use a fork to shred the chicken into smallish pieces. Add the chicken into the pot and stir. Put pot over stove top again and set on medium-low heat to warm through. Ladle soup into bowls and serve with desired toppings.

Recipe makes approximately 14 servings.

Recipe Adapted from: Mel's Kitchen Cafe

Vegetarian Tamale and Cheese Pie

Over the past few months, I have been following a pretty low carb diet. Did you know that carbs are in pretty much everything under the sun except for meat, eggs, and cheese? I have definitely been feeling like I have been eating way too much meat lately. I have slowly been reintroducing carbs back into my diet, and I have been trying to find recipes that are healthy and satisfying. I have been uninspired by so many recipes that I come across, but I was so excited when I saw this recipe on a blog that I follow the other day. I knew immediately that I had to try it out. Greg was away for two weeks at a work training in Pennsylvania, so I made this dish for him when he got home last Saturday. We had our neighbor over, and we sat out on the front deck enjoying the chillier fall weather and the soulfulness of this dish. This recipe does require a bit of time, but none of the steps are difficult. After making it, you won't have to cook again for several days. We ate it every day between Saturday and Wednesday and never got tired of it! Our daughter, who is 1 1/2 and getting more picky about food, also enjoyed this meal. I think you will probably enjoy this meal, too! It is healthy, hearty, comforting, and filling! Yum!

Recipe for Vegetarian Tamale and Cheese Pie

INGREDIENTS:
3 14.5-ounce cans of diced tomatoes, with liquid reserved
1 medium yellow onion, chopped
4 cloves of garlic, chopped
1 Tbsp. of extra virgin olive oil
1 1/4 tsp. of kosher salt, divided
1 Tbsp. of chipotle peppers in adobo, chopped (add more if you want more heat)
2 tsp. of chili powder
1 Tbsp. of freshly squeezed lime juice
2 15-ounce cans of black beans, drained
2 15-ounce cans of pinto beans, drained
1 1/2 cups of frozen corn
2 Tbsp. of fresh cilantro, finely chopped
1/2 tsp. of dried oregano
12 ounces of grated cheese (you can use colby jack, mild cheddar, sharp cheddar, pepper jack - or a blend of cheeses)
5 1/2 cups of water
1 3/4 cups of cornmeal
Salt & pepper

For serving:
Sour cream or Greek yogurt
Chopped avocado
Tortilla chips

DIRECTIONS:
Preheat the oven to 425 degrees. In a medium sized bowl, combine the diced tomato, chopped onion, garlic, olive oil, and 1/2 tsp. of the kosher salt. Mix together. Line a rimmed baking sheet with foil and then pour the tomato mixture onto the baking sheet. Place in oven and roast, stirring a couple times, until the garlic and onion begin to brown on the edges (about 30 minutes or so).

While the vegetables are roasting, pour the reserved tomato liquid into a blender. Add in the chipotle peppers, chili powder, and lime juice. Then when the vegetables are finished roasting, transfer them into the blender with everything else. Puree the mixture until it is slightly chunky, about 10 - 15 seconds. Set aside. Lower the oven temperature to 375 degrees.

Put the beans, corn, cilantro, and oregano into a 9x13 inch baking dish. Pour the sauce from the blender on top and mix well. Spread the mixture into an even layer, and then sprinkle the cheese evenly over the top.

Get a whisk ready. Put the water into a large saucepan, set over high heat, and bring to a boil. Add in the 3/4 tsp. of kosher salt. Slowly add in the cornmeal, using the whisk to whisk vigorously so the cornmeal does not clump. Then reduce the heat to medium-high and continue to cook, while whisking constantly, until the cornmeal softens and the mixture thickens (about 3 - 4 minutes).

Remove the cornmeal mixture from the heat and season with salt and pepper, to taste. Use a spatula to spread the warm cornmeal evenly over the top of the casserole. Make sure to spread the cornmeal to the edges of the baking dish.

Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and cook for another 30 minutes. Allow it to cool for 5 - 10 minutes before serving.

Serve each piece with sour cream (or Greek yogurt), avocado slices, and tortilla chips.

Recipe makes approximately 10 - 12 servings.

Recipe Adapted from: Annie's Eats, and her recipe was slightly adapted from The Complete Vegetarian Cookbook

Veggie and Cheese Omelet Muffins

Some days, it is really difficult to find things that my 18-month old daughter will eat. She will change her mind on what she likes from day to day, and sometimes she has a great appetite and other times I am lucky if she eats anything at all. I can pretty much count on her always eating eggs, though. She loves eggs, especially when they are scrambled up with lots of cheese. Making eggs every day though takes time, and it dirties up quite a few dishes. I came across a recipe for mini omelets on Skinny Taste, and I decided to give it a try. I am sure glad I did! The first time I made them, I used broccoli, cauliflower, and carrots. I chose to leave out the broccoli the last time I made them and just did the cauliflower and carrot. You can really use any veggies that you want to in the omelets. I also added more cheese than the original recipe called for, because you can never go wrong with too much cheese. I used paper liners in the muffin tins to avoid having to scrub the pan afterwards! What I love about this recipe is that it combines a good amount of veggies with protein, and it is easy to make. I stored the leftovers in an airtight container in the fridge, and then I just zap them in the microwave for about 45 seconds before serving. Not only does Wendy love eating these veggie and cheese omelet muffins, but I love them too.  Enjoy!

Recipe for Veggie and Cheese Omelet Muffins

INGREDIENTS:
1 pound of cauliflower florets (I used Trader Joe's cleaned and cut cauliflower florets)
1 cup matchstick carrots
Salt and pepper
6 large eggs
4 egg whites
2 Tbsp. of half and half
2 Tbsp. of 2% or whole milk
1/3 cup Parmesan cheese
3/4 cup of colby jack or medium cheddar cheese (or cheese of choice), divided
A dash or two of hot sauce, such as Tabasco (optional)
1 Tbsp. of extra virgin olive oil
1 1/2 Tbsp. of unsalted butter, melted

DIRECTIONS:
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

In a large pot, bring 4 cups of water to a boil. Add in the cauliflower and the carrots, a sprinkle of salt, and boil for 5 minutes. Drain in a colander and allow to cool for a few minutes.

While the veggies are cooling, crack the 6 eggs and 4 egg whites into a large bowl and stir. Add in the half and half, milk, Parmesan cheese, and 2/3 cup of the cheddar cheese. Add in a pinch or two of salt and some black pepper. Add in the hot sauce, if using. Set aside.

Chop up the cauliflower. Remove the stems and chop the rest into very small pieces. Put the cauliflower into a medium bowl and add in the carrots. Toss with the olive oil and some salt and pepper.

Melt the butter in the microwave in a small bowl. Once melted, let it cool for several seconds. Then dip your finger in the butter and then brush the bottom and sides of each liner with the melted butter. Add the remaining butter to the egg mixture and stir. Drop about 1 - 2 Tablespoons of the vegetable mixture into the bottom of each liner. Then pour the egg mixture in, filling each liner almost full (before doing this, I poured the egg mixture into a large liquid measuring cup to make it easier to pour into the liners). Once all the liners are filled, top each one evenly with the remaining cheddar cheese. Place into the oven and cook for 20 - 22 minutes, rotating the pan halfway through the cooking.

Remove from oven and allow to cool in the pan for 10 minutes. Then remove each one from the pan, peel off the liner, and serve. If you are not serving right away, remove each paper liner (they should peel away pretty easily, but make sure to get all the paper off), and store in the fridge in an airtight container.

If storing in the fridge, you can reheat before serving easily! Just put on a plate, and zap on high in the microwave for 45 seconds to 1 minute. I like to eat mine with a little Tabasco sauce on top. Enjoy!

Recipe Adapted from: Skinny Taste

Pumpkin Sage Pasta

Fall is here, and so that means we will be eating LOTS of pumpkin in my house for the next several weeks. My first post of the Fall season is a vegetarian pasta dish with a creamy pumpkin sauce, fresh sage, and melted cheese. My mom sent me the recipe and brought over fresh sage from her garden the other day, so I made the pasta and served it to everyone for lunch. It was really good! I have not cooked much with sage before, and after cooking this dish, I would like to try more recipes with it. This pumpkin sage pasta is easy to prepare, and it is a very satisfying meal. If you are not worried about making it vegetarian, you can top it with cooked bacon or a mild crumbled sausage instead of the crispy sage. I loved the crispy sage on top of it, but Greg really liked having bacon on his! Now that I have cooked my first pumpkin dish of the season, I am thinking about what my first pumpkin dessert of the season will be, and a pumpkin cheesecake keeps popping into my head. That will probably be my next post! I hope you like this recipe, and I hope you are enjoying the Fall weather where you live as much as I am loving it here in Maryland.

Recipe for Pumpkin Sage Pasta

INGREDIENTS:

12 ounces of pasta (good choices would be farfalle, penne, ziti)

3 Tbsp. of unsalted butter

3 cloves of garlic, minced

1/4 cup of all-purpose flour

2 cups of whole milk

1 cup of canned pumpkin 

A couple pinches of nutmeg

Salt and pepper, to taste

1/3 cup of chopped fresh sage leaves

1/2 cup of grated Parmesan cheese, divided

1 1/4 cups of sharp white cheddar cheese

For the crispy sage topping

1 Tbsp. of extra-virgin olive oil 

1/3 cup of fresh sage leaves, sliced thin

DIRECTIONS:

Preheat the oven to 350 degrees. Lightly butter an oven-safe dish (9x13, 2" deep). 

Cook the pasta according to package directions to al dente, then drain in a colander.

While the pasta is cooking, make the sauce. Put the butter in a large saucepan set over medium heat. Once butter is melted, add in the garlic and cook, stirring frequently, for about 4 minutes. Add the flour to the pan and stir until the flour is golden brown, about 2 minutes. Then slowly pour in the milk and use a whisk to mix. When milk is mixed in and mixture is smooth, add in the pumpkin and continue to whisk. Cook until the sauce is thickened, about 5 - 7 minutes. Then remove from heat and add in the nutmeg, salt, pepper, fresh sage, and  1/4 cup of the Parmesan cheese. Stir in the pasta and coat it with the sauce. Spread the pasta into the prepared pan. Top evenly with the sharp white cheddar cheese and the remaining Parmesan. Cover the top of the dish with foil and place in the oven to cook. Cook for 15 minutes. A few minutes before the pasta is finished cooking, make the crispy sage topping, if using. Heat a small saucepan on medium high heat. Once hot, add in the olive oil and let it coat the pan. Add in the sage leaves and cook until crispy but not burnt, 2 - 3 minutes. Remove the pasta from the oven and sprinkle the crispy sage over it, or you can sprinkle it over each individual serving. 

You can also top the pasta with cooked bacon pieces or a mild crumbled sausage if you don't care about it not being a vegetarian meal!

Recipe Makes approximately 8 servings

Recipe Adapted from: Oh My Veggies

Tarragon Chicken Salad

This chicken salad was served at my wedding almost 7 years ago. The last 7 years have really flown by. They say that if a couple has been married for 7 years that their chances of staying together increases dramatically. I hope that is true for me and Greg. We have had a lot of ups and downs in our years of marriage, but I feel that we are always moving forward and for the most part, improving our lives together.

Last weekend Greg's parents, aunt, and uncle came into town for a short visit. The men were in charge of communicating and making the plans, and if you know men, you know that they are not good communicators and not great planners. I had planned on making everyone lunch on Sunday, but on Saturday afternoon I found out that the group wouldn't be able to do lunch.  I had already bought tons of croissants and other ingredients for chicken salad sandwiches, so I decided to make the chicken salad anyways. I chose to make the tarragon chicken salad because it looked easy and because I remembered how much I had liked it on my wedding day. It is hard to believe I haven't had it since then! This recipe is great to make for a crowd (or to make so you have lunch for a week straight - like we did) and you can serve it over lettuce or in a sandwich. We love it on croissants with some romaine lettuce. Enjoy! 

Recipe for Tarragon Chicken Salad

INGREDIENTS:
3 pounds of boneless chicken breasts

1 1/2 cups of heavy whipping cream
1/2 cup of Greek Yogurt (or sour cream)
1/2 cup of mayonnaise
3 stalks of celery, diced
2/3 cup of walnut pieces
1 Tbsp. plus 1/2 tsp. of dried tarragon leaves
Salt
Freshly ground black pepper

DIRECTIONS:
Preheat the oven to 350 degrees. Arrange the chicken breasts into a casserole dish in a single layer and sprinkle with a little salt and pepper. Pour the cream over the chicken. Put the casserole dish into the oven and cook for 30 - 40 minutes, or until chicken is cooked through (cuts easily, no pinkness in the middle, internal temperature registers to 165 degrees on instant digital meat thermometer). Remove the chicken from the oven and allow it to cool.

Shred the chicken into bite-sized pieces and place into a large bowl. Mix together the Greek Yogurt (or sour cream) and mayonnaise in a small bowl and add into the chicken. Mix well with a fork. Add in the diced celery, walnuts, and tarragon. Season with salt and freshly ground pepper. Taste, and add in more tarragon, salt, and/or pepper, as desired.

Serve over lettuce, or make it into sandwiches. We love this chicken salad on croissants with a few leaves of romaine lettuce.

Recipe makes approximately 8 - 12 servings. 

Recipe from the Silver Palate Cookbook

Lemon Garlic Pasta with Sausage and Baby Spinach

Okay, so I have been making this recipe forever and I seriously cannot believe that I had not posted it on my blog yet. I made this dish for a neighbor back in July after she had her baby boy and when she asked for the recipe a couple months ago I realized that I didn't have it posted! I meant to post it right away, but I am just getting around to it. Greg and I really love this meal. It is very easy to make and takes less than 30 minutes from start to finish. It also makes a ton of leftovers for us which we love. I use chicken sausages, but I'm sure pork sausage would be good in it too. The dressing for the pasta is pretty amazing. You can't really go wrong with olive oil, garlic, lemon, salt, and pepper! Oh, and to spice it up a little you can add in the crushed red pepper flakes. I had originally added in kale to this recipe, but then decided I like the addition of spinach better. I've also used mustard greens which taste great too, but it is a bit of a stronger flavor. You can make it vegetarian by leaving out the chicken sausages too. Enjoy!

Recipe for Lemon Garlic Pasta with Sausage and Baby Spinach

INGREDIENTS

 4 chicken sausage links, cut into 1/8-inch slices
1 pound of penne or farfalle pasta
For the dressing
2 cloves garlic, pressed
1/4 tsp. of kosher salt
Juice of 1 lemon
5 Tbsp. of extra virgin olive oil
1/2 tsp. of crushed red pepper flakes (optional)
A few grinds of fresh black pepper
 1/2 cup of finely grated Parmesan cheese
To mix in
Baby spinach leaves (desired amount - I used about 4- 5 cups & there are 6 cups in an 8 ounce package)

DIRECTIONS
First, cook the chicken sausages according to package directions. Set aside.

Cook the pasta according to package directions. While the pasta is cooking, make the dressing. Put the pressed garlic into a small bowl and add in the salt. Press the salt into the garlic with a spoon and make sure it is mixed in well. Then add in the lemon juice, olive oil, red pepper flakes, and freshly ground black pepper and stir well. Stir in the Parmesan cheese.

When the pasta is done cooking, drain in a colander and then return pasta to the pot that it was cooked in. Pour the dressing over the pasta and mix well. Then add in the baby spinach leaves and stir until they are wilted. Finally, mix in the chicken sausages and serve!

Recipe Adapted from: Annie's Eats, Spoon with Me, and originally from In the Kitchen with a Good Appetite
Recipe makes approximately 6 - 8 servings.

Easy Chicken Risotto with Caramelized Onions

Last weekend my husband very graciously volunteered me to make a meal for one of our neighbors. Wasn't that nice of him? Just kidding, I was happy to make a meal. Our neighbors have been our second Home Depot since we started these home renovations forever ago. If Greg needs anything, he just goes over to Don's house, because Don has almost everything! We are lucky to have such awesome and generous neighbors. Anyways, I chose to make this risotto dish for Don and Rita because it makes a lot, it is comforting, and it is delicious. They told me it was one of the best things they have ever had! I've made this risotto many times before, and I was actually shocked that I had never posted the recipe on the blog. In the past, I actually cooked the chicken - but I decided to cheat this time. When I stopped in the grocery store to pick up the lemon and parsley, I saw the cooked rotisserie chickens and they called my name. Let me tell you, it made things SO much easier when I made the meal, and I think I will always "cheat" when I make this risotto. This risotto is fairly easy to make and it is absolutely amazing. It is definitely one of my favorite winter time meals. If you have never made risotto at home but have always wanted to, I suggest you try this recipe. Enjoy!

Recipe for Easy Chicken Risotto with Caramelized Onions

INGREDIENTS:
For the caramelized onions:
2 1/2 tsp. of olive oil
1 yellow onion, very thinly sliced
1/4 tsp. of granulated sugar

For the risotto:
One fully cooked rotisserie chicken (make it easy - purchase at your grocery store)
6 cups of chicken broth
4 Tbsp. of unsalted butter, divided
2 cloves of garlic, minced
2 cups of Arborio rice
1 cup of dry white wine (I used cooking wine)
3/4 cup of grated Parmesan cheese
2 tsp. of freshly squeezed lemon juice
2 Tbsp. of chopped parsley
Freshly ground black pepper

DIRECTIONS:
Make the caramelized onions first. Put the olive oil into a large skillet and set over medium heat. Add in the onions and sugar to the skillet and toss to coat. Cook the onions, stirring frequently, until they are golden brown in color. It takes about 12 -15 minutes for the onions to caramelize. Transfer the onions to a bowl or plate and set aside.

Put the chicken broth into a fairly large saucepan and set over medium high heat. Allow it to come to a simmer while you start the risotto. Put the 2 Tbsp. of butter into a Dutch oven and set over medium heat. When the butter melts, add in the garlic and cook for about 30 seconds. Then add the Arborio rice to the pot and stir to coat with the butter. Cook and stir until the grains are translucent around the edges, about 2 - 3 minutes.

Add in the wine to the pot and stir. Cook, stirring the entire time, until the wine is fully absorbed - about 2 minutes. Stir 5 cups of the simmering broth into the rice (save the remaining broth for later and keep it over medium low heat so it stays hot or turn off heat and then bring it to a simmer just before the risotto is finished cooking). Reduce the heat  on the rice to medium-low, cover the pot, and simmer for 15 - 20 minutes. Stir two times during the cooking. The risotto is done when almost all the liquid has been absorbed.

Add 1/2 cup of the hot broth to the risotto and gently stir until the risotto becomes creamy, about 3 minutes. Add in the Parmesan cheese and stir. Remove the Dutch oven from heat, cover, and let sit for 5 minutes.

While the risotto is resting, shred the chicken into small pieces. If you had the chicken in the fridge, zap the shredded chicken on low in the microwave until it is warm. Then stir the chicken and the caramelized onions into the risotto. Set the pot back over low heat. Add in the rest of the butter, the lemon juice, and the parsley and stir well. Grind some freshly ground black pepper over the risotto, if desired. Serve immediately.

Recipe Adapted from: Annie's Eats

*Recipe makes about 8 servings - the risotto is also great leftover (just zap for about a minute in the microwave). Store in an airtight container in the fridge. 

A Summer Pasta Dish with Zucchini, Yellow Squash, Corn & Basil

Oh, how I love this recipe! I came across it on the Fig Tree Blog and knew I wanted to try it as soon as possible. It is delicious. The flavors come together so nicely and it is a great taste of summer. I definitely want to make it again this week. This dish is perfect for the days we're having, because it hasn't gotten too hot yet, but I'm craving foods filled with summer produce. I can't wait until our garden is full of zucchini and yellow squash! Our basil plant is already fully grown. We also planted lemon basil this year, and I can't wait to try a recipe with it!
I think you will also love this recipe. It is easy to make and it is great for leftovers. Enjoy!

Recipe for Summer Pasta Dish with Zucchini, Yellow Squash, Corn & Basil

INGREDIENTS:
1 Tbsp. of Extra-virgin olive oil
1 large zucchini squash, chopped small
1 large yellow squash, chopped small
3 cups of fresh corn kernels (from about 6 ears of corn), divided
Salt
Freshly ground black pepper
1 clove of garlic, cut in half
3/4 cup of whole milk
3 ounces of cream cheese, softened at room temperature
1 1/3 cup of freshly grated Parmesan cheese, divided
Zest and juice from 1/2 large lemon
1 cup of fresh basil leaves, stems removed
16 ounces of pasta, such as Farfalle (bow-tie) or Penne
2/3 cup of part-skim ricotta cheese

DIRECTIONS:
Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with foil. Add the chopped zucchini squash, yellow squash, and 1 cup of the corn to the pan and toss with 1 Tbsp. of extra-virigin olive oil and a little salt and pepper.  Put in oven and cook for about 15 minutes.
While the vegetables are cooking, make the sauce. First put the corn and garlic in the bowl of a food processor fitted with a metal blade and pulse for several seconds. Add in the milk, cream cheese, 1 cup of Parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, and basil. Blend until smooth and all ingredients are well incorporated.
Bring a pot of water to boil. Cook pasta to al dente by following package directions. Drain pasta well. Mix the sauce and cooked pasta together. In a medium bowl, mix together the cooked vegetables and the ricotta cheese. Lightly oil a casserole dish. Layer half the pasta into the dish, then spread with 2/3 of the ricotta mixture. Add the rest of the pasta on top, and then spread with the remaining ricotta mixture. Top off with 1/3 cup of Parmesan cheese. Put in the oven and cook for 25 - 30 minutes. Let cool slightly before serving.

Makes 6 - 8 servings. 

Recipe Adapted from: The Fig Tree 

Penne Pasta with Arugula Pesto, Chicken Sausages & Goat Cheese

Mmm, pasta with pesto! I think most people enjoy any meal where pasta and pesto are involved - I know I do. Pesto is traditionally made with pine nuts, but I prefer to make my pestos with almonds or walnuts. Don't get me wrong, I love the flavor of pine nuts - but they are pricier than the other nuts and they aren't as healthy. I also have a slight allergy to pine nuts! Walnuts and almonds are both loaded with protein & they are SUPER foods. Score! The pesto recipe I'm sharing today uses walnuts.

I came across this recipe in the April 2013 edition of Glamour magazine. Over my spring break, I was able to catch up with all of the latest beauty & fashion trends that I will never be able to pull off. Luckily making pasta isn't trendy - it's here to stay - and it's something I can definitely pull off with successful results! The recipe said to use basil with the arugula, but since I didn't have any basil on hand (and neither did the grocery store), I used parsley. I also added chicken sausages and goat cheese to the recipe and it made for a delicious and satisfying meal. It actually made for 8 delicious &  satisfying meals last week - I made it for dinner Sunday and Greg and I ate it for lunch throughout the week.

I think this meal would be fabulous even without the sausage, so leave it out if you want to go (or if you are) vegetarian. Enjoy! 

Recipe for Penne Pasta with Arugula Pesto, Sausage & Goat Cheese

INGREDIENTS:
For the pesto
2/3 cup walnuts, lightly toasted
2/3 cup of extra-virgin olive oil
1 cup of finely grated fresh Parmesan cheese (use a microplane to grate)!
3 cloves of garlic, minced

3/4 tsp. of freshly ground black pepper
1 tsp. of lemon zest (use a microplane to zest)!
A pinch or two of crushed red pepper flakes
A pinch of coarse sea salt
2 1/2 cups of baby arugula
3 Tbsp. of parsley leaves
1/2 - 1 Tbsp. water (to add in for a smoother pesto)

For the pasta/sausages/assembling
12 ounces mild Italian chicken sausage links, sliced 1/4-inch thick (omit to make vegetarian)
1 16-ounce box of penne pasta (I used brown rice pasta)
1Tbsp. of sea salt
Baby arugula
Crumbled goat cheese
Lightly toasted walnuts (optional)

DIRECTIONS:
Put the walnuts, olive oil, Parmesan cheese, garlic, black pepper, lemon zest, crushed red pepper flakes, sea salt, baby arugula, and parsley into the bowl of a food processor. Pulse until all of the ingredients are well incorporated and smooth. To make it smoother, add in 1/2 - 1 Tbsp. of water and pulse. Set pesto aside.
Cook the chicken sausages according to package directions. While sausages are cooking, put the 1 Tbsp. of salt into a large pot of water and bring to a boil. Once sausages are done cooking, remove from heat and set aside. Add pasta to boiling water and cook to al dente (follow package directions). Drain the water from the pasta. Pour pasta into a large bowl. Mix in the pesto sauce, a little at a time, stirring after each addition, until it is all gone. Add in the chicken sausages and stir. Divide pasta onto plates. Top each plate of pasta with baby arugula, crumbled goat cheese, walnuts, and freshly ground black pepper.
*Recipe makes 6 - 10 servings*

Recipe Adapted from Glamour Magazine - April 2013, courtesy of Zahra Tangorra

Other recipe(s) like this one: Pasta with Red Grapes and Chicken Sausage 

Double Tomato & Cheesy Pasta Salad

Are you looking for something to take to a picnic this summer? Pasta salads are usually a staple at backyard bashes, but sometimes it seems as if all of the pasta salads taste the same. Not this pasta salad! It really stands out because of the flavors of the basil, capers, and sun dried tomatoes. It is also loaded with CHEESE, which to me always makes a meal extra delicious. Is that a bad sign?

I tested this recipe out about a month ago. My friend and I thought it would be fun to get together for dinner to celebrate our husbands' birthdays, and this is the meal that we decided upon making. She bought some ingredients, I bought some ingredients, and we put them altogether to make the salad. It was a hit. The recipe made enough for the four of us to have large servings (and I think the boys might have gone back for seconds), and all of us were able to eat leftovers for lunch the next day. 

Today another friend and I are going to make the pasta salad for lunch. I can't wait to eat it again. Yummy! 

Recipe for Double Tomato & Cheesy Pasta Salad

INGREDIENTS:

Salad:

1 box of Rotini pasta noodles

1 pound of grape or cherry tomatoes, halved

3/4 pound of mozzarella cheese, cubed

8 sun dried tomatoes, chopped up small

1 shallot, diced

Dressing: 

6 sun dried tomoatoes

2 Tbsp. of red wine vinegar

6 Tbsp. of Extra-virgin olive oil

1 clove of garlic, cut in half

1 tsp. of capers, drained of juices

1 tsp. of kosher salt

3/4 tsp. freshly ground black pepper

2/3 cup basil leaves, roughly chopped

Topping:

1 cup of grated Parmesan cheese
Chopped basil leaves

DIRECTIONS:

Bring a large pot of water to boil, add in some salt, and then cook pasta noodles to al dente according to package directions. Drain in a colander and then set aside to cool. 

To make the dressing, combine the sun dried tomatoes, vinegar, oil, garlic, capers, salt, pepper, and basil in the bowl of a food processor. Pulse until smooth. 

Put the cooled pasta in a large bowl and add in the cherry/grape tomatoes, sun dried tomatoes, mozzarella, and shallots. Pour the dressing over the pasta and toss well. Sprinkle on the Parmesan cheese and chopped basil leaves. Enjoy! 

Adapted from: Cook Like A Champion, Originally from Barefoot Contessa Family Style 

Cilantro-Peanut Pasta Salad & A Contest/Giveaway

Please read on for contest details!

A good friend of mine recently bought the cookbook Our Best Bites, written by the authors of one of my favorite cooking blogs. She was very excited about the cookbook and she called me up to tell me about all the yummy recipes she had found and tried. My friend invited me over to go through the cookbook with her and to chat. As I was sitting on the couch flipping through the book, she brought over a beautiful-looking pasta salad. She asked if I'd like to try some, but since I had just eaten dinner, I turned it down. She told me that the pasta was tossed in a cilantro-peanut sauce, and then she brought over a bowl of the sauce. I dipped my finger in it - I ate some - and I loved it. The very next day I made the sauce and the pasta salad, and I think I've made it at least 5 times since then. It is so delicious.
Feel free to use your choice of vegetables in the salad. I like using cucumbers, carrots, red and yellow bell peppers, and a little bit of kale. Don't forget to add the honey roasted peanuts on top - their sweetness and crunchiness really adds a nice touch. Enjoy!

Cilantro-Peanut Pasta Salad Recipe

INGREDIENTS:
For the pasta salad:
1 pound of spaghetti noodles or linguine noodles
1 Tbsp. of kosher salt
Your choice of chopped vegetables (I like using cucumber, red and yellow bell peppers, a little bit of kale, and carrots - crunchy veggies probably will work best)
Honey roasted peanuts
Toasted sesame seeds (optional)
For the cilantro peanut sauce -
1/2 cup of creamy peanut butter
1 lime, zested and juiced

3 tsp. of sesame oil
1 Tbsp. of rice wine vinegar
2 Tbsp. of soy sauce
4 Tbsp. of honey
2 cloves of garlic, chopped in half
1 Tbsp. of minced fresh ginger
1/2 cup of cilantro
1/3 cup of canola oil or vegetable oil
1/4 tsp. of kosher salt
3 tsp. of sriracha chili sauce or other Thai chili sauce
2 Tbsp. of water (use less or more to get your desired consistency)
DIRECTIONS:
Place all of the ingredients for the peanut sauce in the bowl of a food processor and pulse until it is smooth. Place in a bowl, cover, and put in the fridge for at least 30 minutes before using.
Boil a pot of water. Add the salt and pasta noodles to the pot and follow box directions to cook pasta to al dente. Drain the pasta in a colander and rinse it with cold water until the noodles are cooled. Drain again and then put pasta in a large bowl.
Mix in peanut sauce in to the pasta (sometimes I use all of it, sometimes I use half of it - it really depends on how much you want). Dish up the pasta on plates and top each plate with veggies, peanuts, and sesame seeds.
This pasta salad makes a lot of servings, and it saves well for leftovers.

Recipe Adapted from: Our Best Bites

CONTEST DETAILS
I want to thank my readers and friends for checking out the blog. I always get really excited about contests on the web, and I thought it would be fun to run a blog contest to show my appreciation.
Official Rules:
The contest will start at 04:00 PM EST on Saturday, June 16th and it will end at 11:59 PM EST on Saturday, June 23rd. Contest participants must first like Bake It & Make It with Beth on FACEBOOK. To enter the contest, you can either share any of the blog's recipes to your FACEBOOK page with a short description (make sure to tag Bake It & Make It with Beth in your posting, so I know that you shared) OR you can enter by leaving a comment (nice comments only) on any of the blog postings. A winner will be selected by random and they will be notified via Facebook message or email during the week of June 25th.
PRIZES: One grand prize will be awarded to one winner. The grand prize is a $25 Amazon.com E-gift card, which will be delivered to the winner's email inbox (to be spent in any way, although I hope the winner would use it for kitchen-related items)!

GOOD LUCK TO EVERYONE & thank you for participating!
 If you have any questions about the contest, please comment on this post. 

Contest sponsored by Bake It and Make It with Beth & 

is not affiliated in any way with Amazon.com