Serving Up {Pasta}: Creamy Baked Fettuccine with Asiago and Thyme

My kids are huge pasta lovers.  Aren't all kids?  And while I love a good pasta dish, there are times when my kids' request for "noodles" is met with me thinking, "not again!".  So I love to find a good pasta dish that appeases my kids request for "noodles" while offering an adult flavor for my own selfish interest.

This recipe is one of those recipes that meets the needs of both kids and adults.  The use of asiago cheese and thyme totally rock this dish and take it beyond your kids cheesy noodles.  I have also taken to adding cooked, crumbed sausage to it to make a complete meal in one dish.  I generally will cook and crumble my sausage when I buy it and then I keep it in the freezer frozen until I need it.  By having cooked sausage on hand, I can pull this meal together in the time that it takes to boil the noodles and yet it tastes like a lot more effort went into it - a little secret that we will just keep to ourselves :)

One Year Ago: Blueberry Buckle
Two Years Ago: Morning Egg Casserole

CREAMY BAKED FETTUCCINE with ASIAGO AND THYME     
(recipe adapted from Giana De Laurentiis, Food Network)
printable version

1 pound fettuccine pasta
2 cups grated asiago cheese, plus ¼ cup
2 (8-ounce) containers crème fraiche
1 cup grated parmesan
1 ½ Tbs. fresh chopped thyme leaves
½ tsp salt
½ tsp freshly ground black pepper
1 lb. Italian Sausage, cooked & crumbled (optional - my addition to the recipe)

Preheat the oven to 375 degrees.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
In a large bowl, combine the 2 cups of asiago cheese, crème fraiche, parmesan, thyme, salt and pepper. Add pasta and reserved pasta cooking liquid as needed. Gently toss until all the ingredients are combined and the pasta is coated. Add crumbled Italian sausage and place the pasta in a buttered baking dish and sprinkle with the remaining ¼ cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

Serving Up {Entree}: Sausage Stuffed Potatoes

My son announced recently that after eating potatoes at a friend's home for dinner he now loves potatoes.  Since I know how short lived such proclamations can be, I have jumped on the potato bandwagon and have been serving a number of potato entrees.  

I'm pretty sure whether a declared potato lover or not, these sausage stuffed potatoes would be a hit.  I use Sage flavored sausage, which only adds to the flavor of the end product.  The mayonnaise sauce, with it's dijon kick and lemon undercurrent, makes the entire dish.   I hope you agree.

One Year Ago: Spinach Artichoke Stuffed Shells

SAUSAGE STUFFED POTATOES     
(recipe from Smitten Kitchen)
printable version

4 large russet potatoes, scrubbed
6 Tbs. mayonnaise
2 Tbs. plus 1 tsp. water, divided
2 Tbs. tomato paste
1 tsp. anchovy paste
4 Tbs. Dijon mustard, divided
1 medium onion, finely chopped
2 Tbs. olive oil plus additional for coating potatoes
1 slice firm white sandwich bread
2 Tbs. milk
1 pound bulk breakfast sausage
2 Tbs. chopped parsley
1 tsp. fresh lemon juice
8 cups salad greens

Prick potatoes with a fork.  Bake until tender (I like to bake my potatoes in the crock pot).  Cut each potato in half lengthwise and scoop out center (save for another use), leaving 1/2-inch-thick walls.  Coat skins of potatoes lightly with oil.  Place in shallow baking pan.  Preheat oven to 350 degrees.

Whisk together mayonnaise, 2 tablespoon water, tomato paste, anchovy paste, and 3 Tbs. mustard.  This is your mayonnaise sauce.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 4 Tbs. of mayonnaise sauce.

Divide filling between potatoes and cook in preheated oven until the sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 Tbs. mustard and 1 teaspoon water, and salt and pepper to taste.  This is your dressing for your greens.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until bubbly, 3 to 5 minutes. Cool slightly.

Toss greens with dressing and serve with potatoes.

Serving Up {Soup}: Italian Pasta Soup with Sausage

As much as I love soup, and I could eat it all winter long, I do get resistance from most of my kids most of the time when I announce "soup" as what's for dinner.  Why is that?  At least my younger ones will try it, and generally love it, yet they have amnesia set in over night and the next time I serve soup they have another soup-induced meltdown.  My older ones are the ones I don't get...if they like every individual ingredient in the soup, how is it that you combine them in a bowl and it all becomes inedible?  That doesn't seem to happen when we go to the self-serve yogurt shop - they combine all kinds of atrocities in a bowl there and declare it a masterpiece!

I was having this discussion with my SIL and asking her whether her kids were any different.  From what she said, they aren't.  She did tell me that she tries to limit the "brothiness" of soups when she can and keep the ingredients identifiable.  I went home that very night and came up with this child friendly recipe - a tweaking combination of multiple recipes.  The result, if I do say so myself, was delicious!  To heck with the kids.  This is one recipe that I hope they don't eat - all the more for me!

ITALIAN PASTA SOUP WITH SAUSAGE     Pin It
printable version

1 pkg. Jimmy Dean Sage sausage
1/2 onion, chopped
1 garlic clove, minced
48 ounces chicken stock (I use Better Than Boullion Chicken Base from Costco - love it!)
1 28-ounce can diced tomatoes, undrained
1 Tbs. sugar
1 Tbs. Worcestershire sauce
1 tsp. salt
1 tsp. dried basil
1 tsp. dried thyme
3 cups uncooked flat pasta (I used orecchiette but bow-tie would be similar)

In a large pot, brown the sausage over medium-high heat until no longer pink. Remove the sausage from the pot and drain the oil, leaving 2 Tbs. of the drippings in the pan. To the drippings add the onion and garlic and cook until tender.
Add the chicken broth, tomatoes, sugar, Worcestershire sauce, salt, basil, thyme and sausage. Bring to a boil. Add the uncooked pasta; reduce heat and simmer, uncovered, for 18-20 minutes or until the pasta is tender.

Serving Up {Side Dish}: Savory Sausage Stuffing

I have to admit that when it comes to stuffings, add some craisins to a box of Stove Top and I am actually quite happy. I guess I am admitting to easily satisfied taste buds or I am giving Stove Top quite the rave review. Hmmmm.

While Stove Top stuffing may meet my needs on a random week night, there is something about Thanksgiving dinner that demands that the onion and celery and garlic be freshly chopped... that the bread cubes be cut by my own hand, brushed with oil and toasted in my own oven... that I throw in some spinach and cashews, and maybe even craisins, by eyeballing it. I have been creating and adjusting this recipe for years. I will admit that this recipe is a bit of work but the end results are, dare I claim, better than Stove Top.

**as written this recipe makes a LOT!  As in, if you aren't taking it to a family gathering, you may want to scale it back**

SAVORY SAUSAGE STUFFING     

printable version

2 packages Jimmy Dean sausage (I prefer Sage flavored)
8 ounces fresh mushrooms, sliced
1 ½ cup onion, diced
1 ½ cup celery, diced
1 cup grated carrots
3 garlic cloves, minced
10 ounce pkg. frozen spinach, thawed and drained (I use fresh)
2 tsp. dried rosemary
2 tsp. poultry seasoning
1 tsp. black pepper
15 ounce herbed dry bread, cubed
(use Italian bread, brush with olive oil and bake until browned)
2 cups chicken broth
1 egg, slightly beaten
2 cups whole cashews
Craisins, optional (wink)

In a large skillet, cook sausage until no longer pink. Add mushrooms, onions, celery, carrots and garlic. Cook and stir for 10 minutes until vegetables are softened. (If using fresh spinach, add the last 2-3 minutes to wilt it down).
Transfer meat and vegetables to a large mixing bowl. Add the remaining ingredients and stir well.
Pour everything into a large buttered 4-quart casserole dish. Bake for 60 minutes at 325 degrees.

**Stuffing is a snap done in a crockpot. Cut liquid in half and cook for four hours**

Serving Up {Breadfast}: Morning Egg Casserole

This is such a yummy egg casserole with endless possibilities for variations.  Ten years ago when I visited my cute friend on Gig Harbor in Washington, she served this casserole for breakfast.  She served it made with diced ham, yet my family really enjoys it when it is made with sausage.  The veggies could also be mixed up based on your favorite flavor combinations.  So my suggestion would be to make this recipe as it was served to me -  but then get creative and let me know what flavor combinations you create that takes something great and makes it even better :)

MORNING EGG CASSEROLE     Pin It
(recipe from Kim F.)
printable version

1 ½ cup ham, diced -or- breakfast sausage, crumbled
1 cup mushrooms, chopped
3 cups swiss cheese, shredded
1 bunch green onions, chopped
¼ cup red bell pepper, chopped
1 ½ cup Bisquick
5 eggs
2 ½ cups milk
3 ounce cream cheese, softened

Saute mushrooms and onion in 3-4 Tbs. butter.
Combine all vegetables, meat and cheese in a greased 13x9 baking dish.
In a blender, combine Bisquick, eggs, milk and cream cheese and blend until smooth.
Pour egg mixture over the vegetable, meat and cheese.
Bake at 400 degrees for 30-40 minutes or until golden brown and the center is set.

Serving Up {Pasta}: Angel Hair Pasta with Sausage and Clams

I have been reading on the news about so many areas of the country experiencing some serious heat waves.  It seems unreal to me because I'm still trying to grasp that it's June when our average temps are still only in the 60's.  I made soup just last week and would love to be posting soup recipes, but they are probably out of place for most of my (family) readers.  This recipe isn't out of place.  In fact, it's the perfect summer recipe because you use the stove top and don't have to heat up the house with the oven.  Perfect if you are experiencing some of the heat seemingly prevalent everywhere but where I am :)

If you read the ingredient list of this recipe and you jump to the conclusion that the recipe is complicated or time consuming you would be wrong!  This dish comes together SO fast because you simmer the noodles in the "sauce" versus cooking them separately.  Not only that, angel hair pasta only needs to cook for about 6 minutes to be done so by the time you have asked your kids to set the table for the third time, the meal is ready!

ANGEL HAIR PASTA with SAUSAGE & CLAMS     Pin It

(recipe from aunt Sue)
printable version

10 ounce angel hair pasta
2 Tbs. olive oil
6 ounce Italian sausage, mild
½ cup minced onion
1 Tbs. minced garlic
2 tomatoes, chopped
½ cup water
4 cups chicken broth
1-2 cans clams, rinsed and drained
4 Tbs. fresh basil (or 2 Tbs. dried)
Salt and Pepper to taste

Heat olive oil. Add sausage, onion and garlic and cook until sausage is cooked through. Add chopped tomatoes, sautéing 5 minutes more. Add water and chicken broth and bring to a boil. Add clams, basil and uncooked pasta. Reduce heat and simmer 4-6 minutes.
Season with salt and pepper and top with Parmesan cheese, if desired.

Serving Up {Pasta}: Spinach Artichoke Stuffed Shells

I posted this recipe on our family blog three years ago because every time I made it I would get the request for the recipe.  Nothing has changed.  It continues to be one of my favorite meals to make and continues to get requests for the recipe whenever it's shared.  Because it is so well received, it is one that I often go to when I need to provide a dinner for another family - not to mention it is an easy recipe to double if you need to feed a large crowd.

Don't be frightened by the spinach.  My husband is not a big fan of cooked spinach and yet I have never had him voice displeasure in it's presence in this meal (as he reaches for seconds).  If you are really adverse to it, then simply leave it out.  They will still be amazing! 

SPINACH ARTICHOKE STUFFED SHELLS      
(adapted recipe from Karen S.)
printable version

1 pkg. jumbo shells
1 can artichoke hearts (not marinated), chopped
1/2 cup frozen CHOPPED spinach (about 1/2 package), thawed and well drained
8 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
Dash each of Worcestershire sauce, garlic powder and pepper
1/4 tsp. salt
1 lb. jimmy dean sage sausage, cooked and drained

Cook pasta until almost done - they are easier to stuff when not completely cooked.  Set aside.

Combine the cream cheese, sour cream, mayonnaise and spices and blend together well.  Add the spinach, chopped artichokes and sausage and stir until all mixed.

Stuff the shells with the cream cheese mixture and place in a lightly sprayed baking dish, open side up.  Top with alfredo sauce (recipe to follow) and bake until heated through.

ALFREDO SAUCE
(recipe from Karen S.)

1/4 cup butter
1 quart HEAVY whipping cream
1 cup parmesan shreds

Melt the butter in a saucepan, being careful to ensure it does not burn.  Add the whipping cream and heat over medium-low heat until it thickens (at least 5 minutes) stirring frequently.  Add a little salt and pepper.  When the sauce is thickened, add the parmesan cheese and stir until it is melted and incorporated.  Do not add the cheese prior to the cream thickening or the cheese will sink to the bottom and burn.  Taste and add additional salt if necessary.

The Alfredo Sauce recipe makes enough that I generally only use 1/2 of the recipe to top one batch of the stuffed shells.