Simple Pesto Pasta

Are you ready for a super simple and sort of healthy pasta dish. It only took 4 ingredients so it was also pretty cheap. 

In a medium sauce pan boil some broth or you can just use water. I just like the extra flavor. Once it boils add your noodles. You can use any shape you like, I just always have elbows in my pantry because they are easy for my little boy to eat. 

There won't be a lot of liquid in the pan because you want it to be as full of flavor and starchy to help the pesto to stick.  When your pasta is finished cooking you can drain it if you feel like there is to much liquid but save the liquid. I drained mine but there wasn't much liquid and I ended up pouring it all back in to help combine the other ingredients. Add your pesto and stir to combine. Then add as much cheese as you want. That's it. 

I made sure I saved some cheese to top my pasta on my plate. This came together so quickly. I sauteed some mushrooms on the side because my husband doesn't like them then I just added them to my pasta on my plate. 

I also served it with Jenny O hot turkey sausage links to try to keep things a little on the healthier side. Remember its all about making healthier choices. I was going to steam some veggies but forgot, oops!! 

So simple and pretty darn tasty. I had to buy the big container of basil pesto because they didn't have the small one so now I have lots of left overs that I will have to get creative with. Try to buy the fresh stuff that's in the deli section not the stuff in a jar by the pasta sauce. The fresh stuff looks better and tastes better. Or be amazing and make your own. 

Simple Pesto Pasta

3 1/2 cups Chicken Broth (or water)

2 cups Elbow Noodles, or any shape, uncooked

1/2 cup Basil Pesto

1 1/2 cups Italian blend cheese (or Mozzarella or Parmesan) 

Boil broth in a medium size pan. Add noodles and cook until desired tenderness. There should be some liquid left in the pan but if there seems to be a lot strain it but save the liquid. Add the pesto and stir to combine. Add the cheese. If it's to thick or won't combine well add some of the cooking liquid to bring it all together. Serve and top with extra cheese. 

Try adding/substituting:

Mushrooms

Spinach

Sausage

Red Chili Flakes

Chopped cooked Bacon

Cooked Chicken, bite size

Vegetable Broth 

Sauteed Onions  

*** I put some of the extra pesto on a turkey wrap and grilled it. Super yummy!! Its also good tossed with some quartered red potatoes and roasted in a 400 degree oven***

Healthy Cauliflower Potato Soup

In my quest to make healthier eating choices I have given much thought on ways I can substitute ingredients for healthier ones. Since here in beautiful Utah its still very cold soup for lunch is a great go to. Its simple but warms you up and to me its a comfort food. I love potato soup but in the last few years I have come to realize that my body doesn't like lots of heavy dairy like whipping cream or whole milk. It's a big ick for my digestive system so I got thinking about how I could still get creamy potato soup but with out the dairy or thickener like butter and flour. That's when the cauliflower light bulb came on. Why couldn't I use pureed cauliflower as the creamy base for the soup instead of cream. I'm sure some other healthy smart person already though of this ingenious idea but I'm going to pretend like I'm the very first because it makes me feel special. So out came the pots and pans, cutting board and veggies. I was ready to experiment, luckily for me my child was napping so I had no distractions. 

I started by putting a little olive oil in a medium sauce pan so I could saute an onion. I wanted my cauliflower puree to have some flavor to it and not just be cauliflower. I added a little salt and pepper and a few chopped cloves of garlic. 

Now I was ready to add my broth and milk. If you are like my dear friend Margie and have milk allergies in your family then you could definitely leave out the milk and just add in more broth. I just used it for a little extra creaminess. Once it came to a boil I added my cauliflower. I learned by watching America's Test Kitchen that if you cook cauliflower for 30 minutes it makes it creamier and not so smelly. On the show they cooked half of it for 15 minutes then added the other half for the last 15 minutes so I did the same. I think this just makes it so there is more body to the puree. I also added half of my celery at the last 15 minutes as well. 

 I used a small head of cauliflower since I didn't want to make a ton of soup

The pieces don't have to be perfect and can be fairly large, they cook down really easily. 

The liquid cooks down a lot so if you feel like you don't have enough you can add some more broth or just add water. And yes it will look kind of mushy and not all that pretty. Just be patient.

Once it was done and nice and tender I strained it into a bowl. I wanted to reserve the liquid so I could use some in the blender to help puree it but also use some of it to cook my other veggies. 

I got about 3/4 of liquid that drained off

I put it in the blender then let it sit for a minute, mainly because I didn't want to wake my child but also because it was hot and it was ok if it cooled down a bit. I didn't want to dirty a million dishes like I often do so I just rinsed out the same pan to cook my veggies. I put a little oil in then added my celery, salt and pepper and some chili flakes. 

Next I added diced carrots, I wanted them smaller then the potatoes since they take longer to cook. I sped up their cooking time by cooking them for a few minutes before adding in the broth. 

Next I added my broth and potatoes. If you wanted you could even use vegetable broth, I just prefer the taste of chicken broth. I also added in a half a cup of the drained liquid from the cauliflower. 

As that cooked I pureed my cauliflower, which of course woke up my child, bummer!! Make sure when you are blending hot food to take out the middle insert on the lid, this allows some of the steam to escape so it doesn't blow up on you. That would burn. Put a towel over it though just in case, no worries the steam can still escape into the towel. 

I used about a 1/4 cup of the cooking liquid to help blend it but ended up having to add a little water to get it to puree smoothly. Just don't add to much, you want it to be thick. 

Once your potatoes and carrots are done add in the puree. If the consistency is to thick for your liking add more broth or water. 

I added some chopped parsley and chives for added color and flavor.

I love these dried herbs, you just add a little water to bring them back to life and BAM! instant fresh herbs that won't go bad in your fridge after 5 days. 

I made the slightly unhealthy choice to top mine with cheddar cheese and some bacon bits but for you healthier better people out there you could definitely leave this out. I just love cheddar in my potato soup. Cheese is yummy ok. I definitely liked how this turned out. It was warm and comforting and super thick and creamy yet I didn't have tummy troubles an hour later. I look forward to eating my left overs. 

Healthy Cauliflower Soup

2 Tbs Olive Oil

1/2 Medium Onion, chopped

2 cloves Garlic, chopped 

2 1/2 cups Chicken Broth

1 cup Milk (I used 1%)

1 small head Cauliflower

2 Celery Sticks

Pinch Red Chili Flakes (optional)

1 Carrot

2 Medium Potatoes

Salt and Pepper

1-2 Tbs Parsley

2 tsp Chives 

Cheddar Cheese and bacon for topping

Heat one tablespoon of olive oil in a medium sauce pan. Add onion and saute for 3 to 5 minutes. Add a dash of salt and pepper and the garlic cloves. Cook for 30 seconds, don't burn the garlic, then add 1 1/2 cups of the broth and the milk. Bring to a boil. Chop Cauliflower into chunks and add half to the boiling liquid. Cook for 15 minutes then add the remaining cauliflower and one celery stick, chopped. Cook for another 15 minutes. Drain into a strainer that is sitting in a bowl to preserve the cooking liquid. Transfer cauliflower into a blender. Add 1/4 cup of the cooking liquid to help puree it. If its to struggling to blend add a tablespoon of water at a time until its thick and smooth. Set aside.

In the same pan heat the other tablespoon of olive oil and add remaining chopped celery. Add a dash of salt and pepper and some red chili flakes (optional). Saute for 2 minutes then add diced carrots. Cook for an additional 2 to 3 minutes then add broth and chopped potatoes. Cook until tender, 10-15 minutes depending on the size of your veggies. Then add your cauliflower puree and stir until its incorporated. Taste it to see if it needs more salt and pepper then add in the parsley and chives. Top with cheddar cheese and bacon if desired. 

** If you have milk allergies or kids with them, like Margie does, leave out the milk and just use more broth. Or if you want it more rich and creamy use 2% or whole milk. 

Time: 1 hour

Yields: 3 Servings 

Try adding/Substituting:

Vegetable broth

peas

parsnips

shallots

leaks

green onions (topping)

Healthy Italian Soup

Healthy Italian Soup

I wasn't really sure what to call this soup. I wanted to make something pretty healthy but that I could also play around with and add whatever sounded good at the time. I'm kind of picky and don't love a lot of vegetables but like everyone else I feel like after all of the sweets and comfort food from the holidays it's time to eat a little less and a bit healthier. I thought soup would be a great lunch option. My husband doesn't like soup so I choose to make it for lunch and make it exactly as I like it, so in a way it works out. I will definitely make it again and I'm sure I will make it a little bit different every time just to mix things up a bit. It was really good and I think its a great start to eating better. 

Start by heating some oil in a pot and saute an onion and some celery. Add a dash of salt and pepper.  I also added a small amount of red chili flakes but that is completely optional.  

I then added half a pound or half a tube of breakfast turkey sausage. If you want it more meaty then by all means use the whole lb. Once the sausage was cooked through I added some garlic and mushrooms. 

Let that cook for a couple minutes to soften the mushrooms, in the mean time slice up a couple of potatoes. 

Add 3 1/2 cups of chicken broth (or vegetable broth) to the pan along with a can of diced italian tomatoes. I blended my tomatoes in a small food processor first. I wanted the tomatoes to be broken up a bit plus I think it makes the broth a prettier color. I used the tomatoes that had garlic, basil and oregano added to them but you could use any variety that you want.  Add 1 tsp of dried oregano and some salt and pepper.

Once the liquid begins to boil add your potatoes and cook until nearly tender, about 20-25 minutes. Throw in some chopped kale and cook until wilted then add some fresh parsley. Make sure you taste it to see if it needs more salt and/or pepper. 

I grated some parmesan cheese on top for a little added yumminess. I absolutely love parmesan and its very rare for me to not have some in my fridge at all times. 

Eat and feel a little healthier and lighter. You can get so creative with this soup so let your imagination run wild. Cater it to what you like or what your family likes. 

Healthy Italian Soup

1 tbs Olive Oil

1/2 medium onion, diced

2 stalks celery, diced 

1/4 tsp red chili flakes (optional)

1/2 lb turkey sausage

2 gloves garlic, minced

1 container sliced fresh mushrooms (approx 2-3 cups)

3 1/2 cups chicken broth (or vegetable broth)

1 14.5 oz can Italian style diced tomatoes (or Italian stewed tomatoes)

1 tsp. dried oregano

2 medium potatoes, sliced

1 1/2 cups chopped kale (about 3 stems)

2 Tbs fresh parsley, chopped 
Parmesan cheese

In a large pot saute onion and celery in olive oil. Add salt and pepper and if desired red chili flakes. Cook until translucent, about 3-5 minutes. Add sausage and cook through. Add in mushrooms and garlic and cook for 3-5 minutes until mushrooms have started to soften. Blend tomatoes in a blender or food processor. Add to pot along with broth. Add oregano and bring to a boil. Add sliced potatoes and cook until nearly tender. Add chopped kale and cook for 5 minutes or until both kale and potatoes are tender. Add fresh parsley and taste to see if it needs more salt or pepper. Serve and garnish with grated Parmesan cheese. 

Yields: 4-5 servings

Trying Adding/Substituting:

Spinach 

Crimini or portabello mushrooms

Carrots

Green Beans

Small noodles such as macaroni 

Tortellini

Cannellini Beans 

Brocolli 

Pasta Carbonara

Carbonara 

When I was a kid my dad was in the military. We moved around a few times and were lucky enough to be stationed at Aviano AFB in Italy. My parents did their best to introduce us to the culture by taking us to Italian restaurants or going out and seeing all the beautiful sites. We didn't live on the base but in a small town about 30 minutes away. It was quiet and beautiful and I hope to some day get to visit again. While we were there my mother learned to cook a few of the traditional dishes, one of them was carbonara. She was taught how to make it at a church activity from a little old Italian lady. Carbonara is a simple peasant dish. It has very basic ingredients that most Italians always have on hand, pasta, eggs, cream and Parmesan. My mom taught me how to make it as a teenager and over the years I have done lots of experimenting with it. I have tried different meats and different methods of cooking the noodles and incorporating the ingredients at different times. I think I have finally perfected it. It's not really far off from how my mother learned it. I wanted it to stay traditional and always remind me of those memories from my childhood. 

This is one of those dishes that doesn't really have a recipe. It's more about the method and adding or subtracting the amount of ingredients based on how many people you are feeding. I will do my best though to explain how to make it and give you as accurate of measurements as I can but when recipes are this rustic and old it's kind of hard. Its more about a splash of this and a handful of that. The good thing is that no matter what it will be delicious because its to simple not to be. 

In a large pan or dutch oven brown bacon that has been cut into pieces. I have tried salted pork and chicken but I like bacon the best particularly thick cut bacon. 

Once the bacon is brown and slightly crisp remove and drain the oil by placing on a paper towel on a plate or a bowl and set aside. 

Drain all but about two tablespoons of the oil from the pan, don't worry about all the brown yummy bits stuck to the bottom of the pan. That is what is going to add flavor to the noodles. Add about 4 to 4 1/2 cups of water to the pan slowly. Use a wooden spoon to help scrape up all the bacon remnants off of the pan. Once the water is boiling add your pasta. 

It may not seem like very much water but you only need enough to cover the noodles. You want the noodles to be nice and starchy and if you cook it in to much water you will have to drain it and all that starch and flavoring from the bacon gets drained out. If it seems like the noodles aren't cooking or the water is evaporating to quickly add about 1/3 cup of hot water at a time. The point is for the water to cook off and your end result to be only a 1/2 cup of water or less remaining in the pan once the noodles are cooked through. 

While your noodles are cooking crack 3-4 eggs in a bowl. Add some salt and pepper and a few tablespoons of cream. Stir it with a fork just to break up the yolk and get things mostly combined. 

Once your noodles are cooked and there is only a small amount of water remaining in the pan turn off the heat. Add your egg mixture to the noodles and start stirring, I use a pasta scoop and stir by lifting and tossing the noodles. The heat from the pan and the noodles will cook the eggs but you don't want them to look scrambled so thats why you turn off the heat. Once thats stirred in add a few more tablespoons of cream and your parmesan. 

These tubs are perfect plus its already grated so its less work for you. I like to reserve a little to add on top on my plate.

It may look like a lot of cheese but its really not. The pasta should be coated with the sauce and not look dry. If necessary add more cream.  Finally add your bacon. Make sure you taste it before serving. This is a pasta dish that often needs a good amount of salt even though there are salty ingredients like bacon and parmesan.  It should look like this..

I can chow down on a big bowl of this but I chose to be a little healthier and eat less of the pasta by serving it with some chicken. Bread of course is also a great side dish for this. If you have left overs the next day and it seems kind of dry just add a little bit more cream to help loosen it up. 

I hope you enjoy this pasta dish as much as I do. Remember that its deliciousness is in its simplicity. Now close your eyes and pretend you are in a beautiful village in Italy. Mangia! Mangia!

Carbonara

3/4 lb long noodles (I like vermicelli)

6-8 Slices of Thick cut Bacon (I'm not shy and like a lot) 

3 eggs

1/4 - 1/3 cup of cream

5 oz Parmesan cheese

Salt and Pepper 

In a large pot cook bacon until brown and slightly crisp. Remove with a slotted spoon and drain on a paper towel. Remove all but about 2 tablespoons of the bacon grease from the pot. Add approximately 4 cups of water to the pot and stir with a wooden spoon to scrape up the bacon bits from the bottom of the pot. Once the water is boiling add your noodles, the water should just barely cover them. If needed add 1/2 cup of hot water at a time. The noodles should absorb the water and you should be left with only a small amount of water left in the pot once they are cooked. 

In the mean time crack your eggs into a bowl. Add about 3 tablespoons of cream and a dash of salt and pepper. Stir with a fork to break up the yolk and combine with cream. Once the noodles are al dente turn off the heat. (if there is to much water left in the pan use a spoon or measuring cup to remove the excess. You should only have about a 1/4 - 1/3 cup of water remaining in the pot with the noodles). Add your egg mixture and stir to combine. Toss in cheese and 3 to 4 more tablespoons of cream. The noodles should be coated and not dry. Add bacon and more salt and pepper to taste. Serve immediately. Garnish with more Parmesan 

yields: approx 4 servings

TIPS:

* If you have left overs the next day and it seems dry add a splash of cream. 

* This dish is easy to make more or less of. My mom was taught that you use about 1 egg per serving. So if you use a whole box of noodles and intend to feed more like 4 or 5 people use 4 or 5 eggs. Add an extra few tablespoons of cream and of course more cheese and bacon. You can never have to much cheese or bacon so no worries there. If you want to make it just for two use half a box and two eggs and a total of about 4 tablespoons of cream. 

* If you don't want to cook the noodles in the bacon grease and just want to cook them like normal that is totally fine and is how my mom was taught. Just do everything the same but drain your noodles and return them to the pan. Then add your egg mixture, cream and cheese. IF you want you can add a splash of the bacon grease for more flavor. I just found that cooking the noodles in the same pan as the bacon infused the noodles with more flavor and using less water makes the pasta more starchy therefor making the sauce stick better and thicker. 

Try adding/substituting

half/half

cooked mushrooms

pinch of red chili flakes

green onions or parsley (as a garnish)

salted pork

panchetta

seasoned cooked chicken

Roasted Chicken

Roasted Chicken & Potatoes

I'm a big fan of chicken thighs or chicken quarters. Its dark meat so it's juicer and doesn't dry out as fast as chicken breast. I love nice hot chicken out of the oven with salt on it, YUM YUM. 

Chicken Thighs or Quarters are cheaper then breast 

I made a rub consisting of softened butter, pepper, seasoning salt, ground thyme, rosemary and paprika. This adds delicious flavor and makes the skin nice and crispy. My husband loves the skin, me not so much. You could use olive oil instead of butter and any of your favorite seasonings. 

Use your best tools, your hands, to rub this all over the chicken, under the skin, on top and the back. Place on a big baking sheet and put into a 375 degree oven and wait for your house to start smelling delicious. I cooked them for 45 minutes and they were perfectly golden and juicy. 

A few minutes before they were done I flipped them over so the tops could get basted in the buttery juices then flipped them right back over and finished cooking them. 

I served mine with roasted red potatoes and steamed carrots. I roasted my potatoes at the same temperature with some olive oil, seasoning salt, pepper and some bacon drippings I had hanging out in my fridge. I also used some italian seasoning from McCormick that comes in those grinders. It has hall sorts of delectable things in it like rosemary and garlic. It would be really tasty to take the drippings from the chicken, which there is a ton of, and make a gravy and make mashed potatoes. That's definitely what I will do next time. 

My house smelt so wonderful when this was finished cooking. Roasted chicken is one of those warm comfort meals. 

Roasted Chicken

Ingredients:

1 pkg Chicken leg quarters (5 pieces, or 8 thighs)

5 Tbsp Butter, softened

1/4 tsp black pepper

1/2 tsp seasoning salt

1/4 tsp thyme, ground

1/4 tsp paprika

1/2 tsp rosemary leaves (or ground)

Pre-heat oven to 375 degrees. Combine butter and seasonings in a small bowl. Rub all over chicken including under the skin. Place on a large baking sheet and roast for 45 minutes or until juices run clear.

Roasted Potatoes

Ingredients:

1 1/2 lbs Red Potatoes

2 Tbs olive oil

1 tsp seasoning salt

1/2 tsp black pepper 

(can add additional seasonings such as red pepper flakes, italian seasoning, rosemary, thyme, etc) 

Pre-heat oven to 375 degrees. Cut potatoes into quarters or halves depending on the size of the potato. Place on a baking sheet and drizzle with oil. Sprinkle with seasonings and roast for 35-40 minutes or until fork tender. 

Cream Cheese Roll Ups

 Cream Cheese Roll Ups

(Bacon Ranch & Mexican Green Chili)

I made these for a family Christmas party and everyone really liked them. I will apologize in advance that there aren't many pictures but in my haste to get them made so I could get my family out the door I forgot to take pictures as I went. They are so easy to make though that I trust anyone could do it.

Mexican Green Chili Ingredients 

Bacon Ranch Ingredients

I actually made two different versions, a Mexican Green Chili version and  Bacon Ranch. They were both really yummy but I think the Bacon Ranch ones were my favorite. 

Its as simple as mixing everything in a bowl, spreading it on a tortilla and cutting them into slices. Fast and Easy. 

These would be so easy to make with any of your favorite ingredients. Its just a matter of adding ingredients and flavors that are your favorite and pair well together. I bet you could even make a dessert version as well, maybe HA! Endless possibilities. 

Bacon Ranch Cream Cheese Roll Ups

Ingredients:

8 oz Cream Cheese  

8 oz Shredded Gouda (or your favorite cheese)

1 Pkg Hidden Valley Ranch Dressing Mix 

1 1/2 tsp Chives 

1 Lg can of Cooked Chicken, drained (12.5 oz or you can cook chicken yourself and shred it)

1 Pkg Hormel Peppered Bacon Bits 

3-4 Tortillas (Burrito Size) 

Soften cream cheese in the microwave for 30 seconds in a medium size bowl. Add the remaining ingredients except for the bacon and tortillas. Spread mixture onto tortilla covering the whole tortilla. Sprinkle the top with bacon and roll up. Cut off the edges to create a clean line then slice into 1/2 to 1 inch slices depending on how thick you want them. Enjoy!! 

Try Adding/Substituting:

Green Onions

Red Onions

Sliced Turkey

Lettuce

Tomatoes

Mexican Green Chili Roll Ups 

Ingredients:

8 oz Cream Cheese

8 oz Shredded Mexican Blend Cheese 

1 sm can diced green chili's 

1 Pkg Taco Seasoning 

2 Tbs Salsa 

3-4 Tortillas (Burrito Size)

Soften cream cheese in the microwave for 30 seconds in a medium size bowl. Add the remaining ingredients except for the tortillas.  Spread mixture onto tortilla covering the whole tortilla. Roll up and cut of edges to create a clean line then slice into 1/2 to 1 inch slices.

Try Adding/Substituting:

Olives

Tomatoes 

Onions 

Black Beans

Cilantro

Avacado

Hot Sauce 

Jalepenos