Pineapple and Sugar Snap Pea Pasta

Ok. This is one of those recipes you look at and think "Really? You put all that together?" But it works and it was so yummy! It's a great summer time dish with the sugar snap peas and pineapple!

Pineapple and Sugar Snap Pea Pasta

• A shelled pasta of some sort. I used medium shells, the recipe called for Conchelli
• A bag of Sugar Snap Peas (6 oz?)
• A can of Pineapple chunks (drained and reserve 3 T of the juice)
• 1/2 lb ham cut into little strips or cubed - your preference
• 6 oz plain yogurt
• 8 oz block of cream cheese
• 4 stalks celery - sliced thin
• Dried Parsley to taste (2 - 3 t)

-- Cook noodles according to the direction.
-- While noodles are cooking, put the pineapple into 2 equal piles. Slice the pineapple in the first pile in half. Finely chop the second pile. Set aside. (see note)
--Cook the peas in boiling water for 30 seconds. I nuked them and they were just fine. Set aside.
--Blend the cream cheese, yogurt, and reserved pineapple juice together in a large bowl until smooth. I used my hand blender and it worked like a charm.
--Add the parsley, pineapple, cut ham, sliced celery, and peas and stir til coated.
--Mix in with drained pasta and enjoy!

Notes: This can be eaten hot or cold - we enjoyed both. Also, we wanted more pineapple present. I think next time I'll take an entire can of drained pineapple and blend it with the cream cheese and yogurt mixture and then just slice the other can of pineapple like normal. Chopping it finely was not quick! Also - the parsley is key! You'll see the picture doesn't have parsley in it - I forgot it until I was almost done with my meal - so much better with it!

Strawberry Rhubarb Pie

I have to say first off that I am so thankful to have this recipe in my arsenal. My roommate in college, Hallie, made a fabulous pie - my all time favorite being her Strawberry Rhubarb. It was such my favorite that Scot has heard about this pie for...oh...about 4 years now. Subsequently, when I asked Scot what he wanted for dinner on Father's Day - he asked me to make the pie for dessert! So I got the recipe and let me tell ya -- it was just as good as I remembered! So a huge thank you to Hallie!

Strawberry Rhubarb Pie

filling:

• 1 lb (3-4 stalks) rhubarb -- make sure it's at least half red
• 1 pint strawberries -- quartered/sliced
• 1/2 c. sugar
• 2 T flour

topping:

• 1/2c flour
• 1/4c sugar
• 1/4c butter, room temp

-Chop the rhubarb (like celery) and simmer over medium heat with the sugar. As it cooks down taste it for sweetness. You want to have that perfect sweet/tart combo prior to adding the strawberries, but remember, they will bump up the sweet factor in the end.
-The rhubarb is ready when it is tender and has begun to break apart.
-Add the 2 T of flour. If it seems too runny, add up to 1/4c. flour.
-Remove rhubarb from heat and mix in strawberries. Pour into prepared pastry crust.
-Mix flour and sugar together, cut in butter until well blended, sprinkle over filling
-Bake at 350 for 45-50 minutes. Put a baking sheet on the rack beneath the pie to catch the spills.

Noodles Romanoff a la Fast

So I got on here to just quickly update a recipe I could have sworn I had on here already. But after searching for it, I do not have it on here at all. Shame on me! This is not something you would have on the menu for company, but it's quick and easy and pretty inexpensive. I use all low fat products, so it's 'healthy', too. This is originally supposed to be made as a layered casserole (that picture would have at least been prettier), but it takes an extra 30 minutes that way, and since I was in a hurry Saturday night, I decided to wing it and make it this way as an experiment and it worked! I didn't have to turn the oven on and I only really dirtied one dish! Serves 4-6

Noodles Romanoff

• 1 lb ground beef or turkey
• 1/2 c onion - diced
• 16 oz favorite traditional spaghetti sauce
• 8 oz cream cheese
• 1 heaping cup cottage cheese
• 3/4 lb wide egg noodles -- cooked according to directions
  

--Saute the onion and meat together in large skillet like shown or sauce pan
--Drain and add pasta sauce
--Add cheeses and stir til melted
--Add pasta and stir til coated

A lot like a hamburger helper type meal - but better. And only 20 minutes! Serve with salad and you're good to go!

Bowtie Bacon Pasta

Bowtie? I don't see any bowtie pasta in that picture! Well, that's because I didn't have any on hand, and all you really need is a fun short pasta like the Tuscan Twists I used! And bacon, again? I didn't plan that - I promise - it just happened. This is quick, easy, and so tasty. Totally 'guest friendly', too!

Bowtie Bacon Pasta

• 1 lb bowtie pasta (or any short fun noodle)
• 1 cup (about 10 slices) chopped and cooked bacon -- I use the 'healthy' turkey bacon and it does great
• 1 can diced tomatoes
• 2 heaping Table spoons minced garlic
• Dry Pesto packet
• Red pepper flakes to taste
• Shredded Parmesan or Romano

--Cook pasta according to box. Meanwhile...
--Saute garlic in skillet with Olive Oil.
--Add the red pepper flakes to taste.
--Add the bacon and can of tomatoes.
--Simmer, covered, for 15 minutes.
--Add Pesto packet.
--Stir in with the pasta and serve.
--Top with cheese -- enjoy!

Drunken Tuscan Pasta

We loved this dish so much, I had to make it plant-based.  The original post is below, but here is the "new" version.  We did decide that the bacon and Parmesan really did make this meal amazing, but it was still delicious without those ingredients.  Just make sure to have some liquid smoke on hand, and good salt and pepper to bring the flavors out.

Drunken Tuscan Pasta [Vegan]
serves 6

• 1 bottle red wine
• 1 lb whole wheat pasta
• 2 8ox boxes sliced baby bellas
• 1 T dried rosemary
• 4 T garlic - minced
• Red pepper flakes
• 5 cups (a whole BIG bag, 9-10 oz) fresh spinach or a box of frozen leaf spinach, thawed
• 1/4 t nutmeg
• 1/4 t liquid smoke
• salt and pepper to taste

--Dump the entire bottle of wine into a pot and add enough water to come to the 'normal' level of water you typically use to cook pasta. About 2 cups.  Boil and add the pasta and cook according to instructions.
--Meanwhile, saute mushrooms, garlic, rosemary, and red pepper flakes (to taste) in a skillet.
--Once sauted, add spinach and let it wilt. Once wilted, take 3 ladle-fulls of red wine/water from the pot. Add liquid smoke here and then simmer just a little bit.
--Drain pasta and add to the spinach mixture. 

We were served this at a friends house and I just knew I needed the recipe in my box! I recreated it for my mom while she was here and I'm pleased to say it was just as good as the first time I had it. Don't you love when that happens? This is originally a Rachel Ray recipe that my friend tweaked, and I tweaked a little more. It's great with the Caprese Salad on a Stick recipe (below) for an appetizer, a great salad and fabulous bread.

Drunken Tuscan Pasta

• 1 bottle red wine
• 1 lb Perciatelli (the coolest pasta EVER. It looks like spaghetti, only thicker, and it's hollow. Any kind of fun thick pasta will work, but this is the kind that is recommended) (omit for heart healthy)
• 1 cup thick bacon (cooked) broken into pieces
• 3 Portabella mushroom caps (or a box of Baby Bellas that I found on sale) sliced
• 1 T dried rosemary
• 4 T garlic - minced
• Red pepper flakes
• 5 cups (a whole BIG bag) fresh spinach
• 1/4 t nutmeg
• Parm (I only had the powder stuff on hand, but fresh shredded is best)

--Dump the entire bottle of wine into a pot and add enough water to come to the 'normal' level of water you typically use to cook pasta. Boil and add the pasta and cook according to instructions.
--Meanwhile, saute mushrooms, garlic, rosemary, and red pepper flakes (to taste) in a skillet in olive oil.
--Once sauted, add spinach and let it wilt. Once wilted, take 3 ladle-fulls of red wine/water from the pot. Simmer just a little bit.
--Drain pasta and add to the spinach mixture. Mix the bacon in with everything.
--Top with Parmesan.

Enjoy!

In the main bowl before we served it

Caprese Salad on a Stick

That right, you read that correctly. It's on a stick, and doesn't it just look so cute? It's beyond tasty and super easy! It's a little bit on the pricier side, but for a special occasion, it's totally worth it!

Caprese Salad on a Stick

• Pearlini mozzerella balls (found near the speacial cheeses)
• Fresh basil
• Cherub tomatoes
• Balsamic Vinegar
• Olive oil
• S & P to taste
• Toothpicks

--Slide a tomato and basil leaf on the toothpick with the little mozzarella balls as "books ends".
--Once they're all on the platter, drizzle entire platter with balsamic and olive oil and then sprinkle with salt and pepper!

Enjoy!