Tuna Noodle Casserole

This was one of my most favorite recipes growing up! Whenever I knew it was Tuna Noodle night, I would look forward to dinner all day. Sometimes I would even skip lunch just so I wouldn't feel guilty eating seconds! Even today I love this casserole. It is a true classic and should be apart of every family's recipe book.

Ingredients:
1 cup wide egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
1 can milk
2 tbsp mayonnaise
2 cans chunk white tuna, drained and flaked
1 can (8 oz.) peas and carrots
1/2 cup shredded cheddar cheese
Salt and pepper, to taste
1 cup potato chips, crushed
Paprika, to garnish

Directions:
Preheat oven to 375°. Grease a 3 quart casserole dish. Boil water and cook pasta for 6 minutes; drain. In a bowl, mix together the soups, milk, and mayonnaise; add tuna, peas and carrots, cheese, salt and pepper, and cooked egg noodles. Pour mixture into casserole dish, and top with crushed potato chips; sprinkle paprika over top. Bake in the oven for 40 minutes or until bubbly and chips and slightly browned.

Spaghetti and Meatballs

Ingredients:
16 oz. thin spaghetti
67 oz. jar spaghetti sauce (or use my recipe)
2 lbs. ground beef
1 cup bread crumbs
2 eggs, beaten
Parmesan cheese, grated
Basil, garlic powder, onion powder, oregano
Salt and pepper, to taste

Directions:
Preheat oven to 375°. Grease a large baking sheet, or line with aluminum foil. In a large bowl, combine ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, cheese, and seasonings; mix with hands until completely combined. Roll meatballs into desired size, and place on baking sheet. Cook in oven for about 10 minutes, or until just slightly brown; remove from oven and add to a crock pot with the remaining sauce. Cook on high for four hours, and then reduce to low for the remaining two hours. Turn off crock pot (but leave covered) within 30 minutes of serving. During this time, boil water and cook pasta according to package directions. This recipe makes 8 servings (about 24 – 30 meatballs depending on size).

New England Clam Chowder

Ingredients:
2 onions, diced
4 stalks celery, diced
6 carrots, diced
8 potatoes, peeled and diced
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp ground black pepper
4 cups clam juice
8 tbsp unsalted butter
1/2 cup flour
2 cups heavy cream
3 cups clams, chopped

Directions:
In a large stockpot, heat a good amount of olive oil over medium heat; add the onions and cook for 10 minutes. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for an additional 10 minutes. Add in the clam juice (if less than 4 cups, add chicken stock to make up the difference); bring to boil then reduce heat to simmer. Simmer uncovered for about 20 minutes, or until vegetables are tender. In a small saucepan, melt the butter and whisk in flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in one cup of the hot broth from the stockpot, and combine well; return mixture to stockpot. Simmer until sauce has thickened. Add the heavy cream and clams; heat for a few minutes until clams are fully cooked. Season to taste and serve warm.

Note: This recipe makes about 6 – 8 large bowls of soup. It can be frozen and reheated at a later time without losing any of its flavor or creamy texture!

Grandma Pat’s Perfect Pineapple Upside-Down Cake

This is one of my all-time favorite desserts! It is a recipe of my grandma's, and although it has very few ingredients it is absolutely delicious! It is one of my favorite food memories from my childhood, and every time I eat it I have flashbacks to sitting and eating in my grandma's kitchen. I hope it can make as many amazing memories for your family as it has for mine.

Ingredients:
1/4 cup unsalted butter, melted
1 cup brown sugar, packed
1 (20 oz.) can pineapple rings in juice, drained and juice reserved
1 (6 oz.) jar maraschino cherries, drained
1 package yellow cake mix

Directions:
Preheat oven according to cake mix directions. Make cake batter according to directions on package, except substitute pineapple juice for water (if amount is less than needed add water to pineapple juice to get required amount). Meanwhile, spread melted butter over bottom of a greased or parchment papered cake pan; sprinkle brown sugar evenly over top of butter. Arrange pineapple slices with cherries inside center of each pineapple ring. Pour cake batter over fruit; bake in heated oven for 40 – 45 minutes, or until toothpick comes out clean. After removing from oven, immediately turn pan upside down onto heat-proof serving dish; leave pan over cake for 1 minute before removing. Serve with whipped topping for a tasty and out-of-the-ordinary dessert!

Oatmeal Scotchies

Ingredients:
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups oats, quick cooking variety
2 cups butterscotch chips

Directions:
Preheat oven to 375°. In a bowl, cream together butter, sugar, brown sugar, eggs, and vanilla. Add flour, baking soda, salt, and cinnamon; using a mixer beat until completely combined. Fold in oats and butterscotch chips. Place heaping teaspoons onto a greased cookie sheet; bake for 10 minutes. Let sit before transferring to a cooling rack.

Chocolate Chip Cookies

Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk chocolate chips
3/4 cup bittersweet chocolate, small chunks

Directions:
Preheat oven for 375°. In a mixing bowl, combine butter, brown sugar, sugar, egg, and vanilla; beat until fully creamed. Add flour, baking soda, and salt; beat until completely combined. Fold in chocolate chips and chocolate chunks. Spoon heaping teaspoons onto greased cookie sheet. Bake for 10 minutes; let sit briefly before transferring to cooling rack.

Peanut Butter Cookies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
1 1/4 cups brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups flour
3/4 tsp salt
3/4 tsp baking soda
1/2 cup honey roasted peanuts, chopped

Directions:
Preheat oven to 375°. Combine butter, peanut butter, brown sugar, milk, and vanilla; beat at medium speed until well blended. Add egg; beat until completely combined. Add flour, salt, and baking soda to creamy mixture; mix until completely blended. Fold in peanuts. Drop by heaping teaspoons onto greased cookie sheet. Flatten and make crisscross pattern with a fork. Bake for 7 minutes; let cool before attempting to transfer to cooling rack. Makes multiple batches.

Deviled Eggs

Ingredients:

6 hard-boiled eggs, peeled and halved
1/4 cup mayonnaise
1/2 teaspoon ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried chives
1/2 teaspoon dried dill
Paprika, to garnish

To hard-boil the eggs:

Put the eggs in a sauce pan and cover with water (about 1" above the eggs).  Bring to a boil; remove from heat.  Reduce heat to simmer and cook for 1 minute; remove pan from heat completely, cover, and allow eggs to cook for 12 more minutes off the heat.  Remove from water and let cool in the refrigerator. 

Directions:
Pop out the egg yolks and mash them in a bowl.  Add the remaining ingredients (except paprika) and mix together until well combined and desired texture.  To fill each egg white use either a pastry bag or cut a small hole in the corner of a plastic sandwich bag.  Top each egg with a sprinkle of paprika, then refrigerate until ready to serve.  Yields 12 deviled eggs.

Summer Vegetable Risotto

 
Ingredients:
1/2 cup extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
6 cups chicken or vegetable stock, hot
1/2 cup frozen peas, thawed
1/2 cup asparagus, julienned
1/2 cup summer squash, julienned
1/2 cup zucchini, julienned
1/4 cup carrots, julienned
1/2 cup parmesan, grated
4 tbsp unsalted butter, diced
Salt and pepper, to taste

Directions:
In a saucepan, heat olive oil over medium heat; add onion and garlic until soft (3 – 4 minutes). Add the rice and continue to stir until rice is coated with oil. Add white wine and continue cooking until all liquid has been absorbed by rice. Pour in enough chicken stock to completely cover rice (about 3 cups) and continue to cook, stirring frequently, until all of the liquid has been absorbed. Pour in 1 cup more chicken stock and cook until it has been absorbed. Repeat this step until all of the remaining stock is gone, and continue to cook until rice is tender but still very chewy and most of the liquid has been absorbed. Meanwhile, heat up a small amount of olive oil over medium heat; sauté asparagus, carrots, peas, squash, and zucchini until soft. Add vegetables to risotto and reduce the heat to very low so the risotto no longer simmers. Stir in parmesan and butter; season to taste. Serve immediately to maintain the perfect, creamy texture!

Blueberry Muffins

Ingredients:
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup milk
1 cup blueberries, fresh
Almonds, sliced

Directions:
Preheat oven to 350°. Mix together butter, sugar, eggs, and vanilla with mixer until creamed; add salt and baking powder. Add milk and flour and mix until well combined. Fold in blueberries. Pour mixture into greased muffin pan (will make about 24 muffins) and top each with a small amount of sliced almonds. Bake for 35 – 40 minutes; let cool about 5 minutes before serving.

Banana Bread

Ingredients:

1 cup sugar

3 bananas, mashed

1/2 cup butter, unsalted

1 tbsp vanilla

2 eggs

1 3/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Cinnamon, to taste

1/2 cup walnuts, chopped

Directions:

Heat oven to 350°.  In a large mixing bowl, blend sugar, bananas, butter, vanilla, and eggs for 2 minutes.  Mix in flour, baking powder, baking soda, salt, and cinnamon and beat for an additional 2 minutes.  Fold in walnuts.  Pour into greased baking dish and bake for 45 – 60 minutes, or until toothpick comes out clean.  Allow to cool about 5 minutes before serving. 

Vodka Sauce

Ingredients:
1/2 cup butter
1 onion, diced
4 cloves garlic, minced
1 cup vodka
2 (28 oz.) cans crushed tomatoes
2 cups heavy cream
4 tbsp parmesan cheese, grated
Salt and pepper, to taste

Directions:
In a saucepan over medium heat sauté onions in butter until slightly brown and soft; add garlic. Pour vodka into pan and cook for 10 minutes. Stir in crushed tomatoes; cook additional 30 minutes. Pour in heavy cream and cook until warmed through. Add parmesan cheese, salt and pepper to taste.

Classic Marinara Sauce

Ingredients:
2 (28 oz.) cans crushed tomatoes
2 (6 oz.) can tomato paste
8 cloves garlic, minced
Basil, oregano, parsley, salt, and pepper

Directions:
In a saucepan combine crushed tomatoes and paste; mix until well incorporated. Add garlic and seasonings to taste. Cook until heated through.

Alfredo Sauce

Ingredients:
2 tbsp butter
2 tbsp flour
4 cups heavy cream
3 cups parmesan cheese, grated
1 cup parmesan cheese, shredded
1 clove garlic, minced
Parsley, salt and pepper

Directions:
In a saucepan, melt the butter over medium heat. Slowly add flour, stirring constantly (with a whisk) to form a rue. Cook until the rue is very lightly browned and flour taste is gone. Slowly pour cream into pot, stirring constantly until completely incorporated. Bring to a boil; reduce heat to simmer. Add cheeses, garlic, and seasonings until the sauce is smooth. Finish cooking until heated through; season to taste.

Basil Pesto

Ingredients:
1/4 cup olive oil
1/2 cup pine nuts
2 cups basil, packed
1/2 cup parmesan, grated
4 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

Directions:
In a food processor, combine all ingredients; pulse until smooth. Season to taste.

Farfalle with Chicken in Pesto Cream Sauce

Ingredients:
3 cups farfalle
4 boneless skinless chicken breasts
Italian seasoning blend
Salt and pepper, to taste
1/2 cup pine nuts
1/2 cup roma tomatoes, diced
1/2 cup heavy cream

Pesto Sauce:
1/4 cup olive oil
1/2 cup pine nuts
2 cups basil, packed
1/2 cup parmesan, grated
4 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

Sauce directions:
In a food processor, combine all ingredients; pulse until smooth. Season to taste.

Directions:
Preheat oven to 375°. Boil water then cook pasta according to package directions; drain. Meanwhile, season each chicken breast with Italian seasoning blend and salt and pepper. Heat a small amount of olive oil over medium heat; add chicken. Cook until the chicken until it is golden brown on the outside; transfer to baking dish and cook in the heated oven for an additional 30 minutes (or until there is no pink and juices run clear). Next, add pine nuts to a large, deep pan; toast until they are lightly golden. While the nuts are toasting, slice the chicken into thin strips. Add this, the pasta, tomatoes, and sauce mixture into the pan with the pine nuts. Mix until everything has combined; add heavy cream. Stir until everything has mixed together and cook until heated through. Serve with additional parmesan cheese on top if desired!

Cilantro Lime Vinaigrette

Ingredients:
1 jalapeno pepper, seeded
1 clove garlic
1/4 cup lime juice, fresh
1/3 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/2 cup cilantro leaves, packed
1/2 cup extra virgin olive oil

Directions:
Add the jalapeno pepper and clove of garlic to food processor; pulse until finely chopped. Add the lime juice, honey, balsamic vinegar, salt, and cilantro leaves; pulse until well blended. Next, turn the food processor on low and slowly add olive oil until fully incorporated.

Caribbean Shrimp Salad

Ingredients:
20 large romaine leaves
1/2 cup red cabbage, thinly sliced
4 carrots, julienned
1 mango, diced
1 pineapple, diced
1 can corn with black beans, drained
1 avocado, diced
1 lb. shrimp, raw, cleaned and deveined

Cilantro Lime Vinaigrette:
1 jalapeno pepper, seeded
1 clove garlic
1/4 cup lime juice, fresh
1/3 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/2 cup cilantro leaves, packed
1/2 cup extra virgin olive oil

To make salad:
Wash romaine leaves and dry completely; cut into bite size pieces. Combine romaine with cabbage and carrots; toss until well combined. In a bowl, mix together the mango, pineapple, and corn with black beans; put a good amount of mixture on top of each serving of salad, then top with avocado. Meanwhile, heat a small amount of olive oil over medium heat; add shrimp. Season shrimp to taste and cook until heated through and opaque (about 3 – 5 minutes). Top each salad with equal servings of the shrimp.

To make dressing:
Add the jalapeno pepper and clove of garlic to food processor; pulse until finely chopped. Add the lime juice, honey, balsamic vinegar, salt, and cilantro leaves; pulse until well blended. Next, turn the food processor on low and slowly add olive oil until fully incorporated. Serve on top of salad for the final step!

Note: This recipe makes 4 large (dinner portion) sized salads

Back to Basics: Bruschetta!

Bruschetta is one of the best, easiest, and most fun-to-experiment-with appetizers! You can go traditional or a little wacky… either way it will always come out delicious. You can tailor ingredients to your own personal tastes, and always be sure to please guests. I have a few of my own bruschetta recipes as examples for you to try and expand on for your own family!


Traditional Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1/2 cup sundried tomatoes, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp balsamic vinegar
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste

Directions:
In a pan, heat a small amount of olive oil over medium heat; add garlic, cook until slightly golden, and remove from heat (If you prefer a stronger and more distinct raw garlic taste you can omit this step). In a mixing or serving bowl, combine all of the ingredients and season to taste. Serve on top of crostini (toasted French baguette slices).


Mediterranean Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1/2 cup sundried tomatoes, diced
1/2 cup kalamata olives, halved
1/4 cup artichoke hearts, diced
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp lemon zest
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste

Directions:
In a pan, heat a small amount of olive oil over medium heat; add garlic, cook until slightly golden, and remove from heat (If you prefer a stronger and more distinct raw garlic taste you can omit this step). In a mixing or serving bowl, combine all of the ingredients and season to taste. Serve on top of crostini (toasted French baguette slices).


Garden Vegetable Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1 zucchini, diced
1 summer squash, diced
1/4 cup red onion, diced
1/4 cup frozen peas, thawed to room temperature
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon zest
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste
Herbed goat cheese

Directions:
In a mixing or serving bowl, combine the first 10 ingredients and season to taste. Spread herbed goat cheese on top of crostini and top with bruschetta mixture.


Mushroom, Brie, and Onion Marmalade Bruschetta

Ingredients:
1 lb. mushrooms (button, crimini, and portabella mix), diced
2 cloves garlic, minced
Rosemary, salt and pepper, to taste
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup light brown sugar, packed
1/4 cup honey
1 lb. brie wheel, rind removed, thinly sliced

Directions:
In a saucepan, combine onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until brown sugar has dissolved; reduce heat and simmer for 30 minutes until sauce is marmalade consistency. Meanwhile, heat small amount of butter over medium heat; add mushrooms. Cook until soft and slightly browned; add garlic, rosemary, and seasonings to taste. Cook until garlic is lightly browned. To assemble, top each crostini with 1 slice of brie, top with a good amount of the mushrooms, and finally a small amount of the onion marmalade.

Cannellini and Arugula Salad Crostini

Ingredients:
1 French baguette
Olive oil
Salt and pepper
1 clove garlic, minced
1/2 cup pancetta, diced
1 can (15 oz.) cannellini beans
1 cup ricotta cheese
4 cups baby arugula, packed
1 cup tomatoes, diced
1/4 cup pine nuts
2 tbsp fresh lemon juice
1 tsp fresh lemon zest
1 tbsp balsamic vinegar
Parmesan cheese

Directions:
Heat oven to 375°. Cut baguette into about 1/2” slices; brush top with olive oil and sprinkle with salt and pepper. Bake in oven for 10 – 15 minutes until golden brown and crisp. Meanwhile, drain cannellini beans and rinse. Heat up a small amount of olive oil over medium heat; add pancetta. Cook until pancetta is crisp and browned; add garlic. Cook until garlic is lightly golden; remove mixture from pan. In a food processor, combine drained cannellini beans and ricotta cheese; purée until mixture is a smooth consistency. Remove blade and stir in pancetta mixture. Spread about 2 tablespoons of the purée onto each piece of crostini. In a separate bowl, toss together arugula, tomatoes, pine nuts, 4 tablespoons olive oil, lemon juice and zest, and balsamic vinegar. Top each crostini with a small amount of salad. Next, use a vegetable peeler to shave parmesan cheese curls; top each crostini with desired amount of parmesan curls. Now it’s time to serve and enjoy this perfect blend of decadent and fresh!

Tomato Cream Sauce

Ingredients:
3 oz. pancetta, diced
1/2 cup onion, diced
1 clove garlic, minced
2 cups button mushrooms, sliced
1/2 cup pine nuts
1 1/2 cups heavy cream
2 cups crushed tomatoes
2 roma tomatoes, seeded and diced
1/4 cup parmesan cheese, grated
Salt and pepper

Directions:
In a pot, cook pancetta over medium heat until browned and crispy; add onion. Cook until caramelized; add garlic, mushrooms, and roma tomatoes. Cook until mushrooms and tomatoes are soft and lightly browned. Add pine nuts; cook until slightly toasted. Stir in cream and crushed tomatoes; heat through. Add parmesan cheese and season to taste.

Seafood Alfredo

Ingredients:
8 oz. linguini
1 tbsp butter
1 tbsp flour
2 cups heavy cream
1 1/2 cups parmesan cheese, grated
1/2 cup parmesan cheese, shredded
1 clove garlic, minced
Parsley, salt and pepper
1/2 pound shrimp, raw, peeled and deveined
1/2 pound scallops, small variety

Directions:
Boil water and cook pasta according to package directions. In a pot, melt the butter over medium heat. Slowly add flour, stirring constantly (with a whisk) to form a rue. Cook until the rue is very lightly browned and flour taste is gone. Slowly pour cream into pot, stirring constantly until completely incorporated. Bring to a boil; reduce heat to simmer. Add cheeses, garlic, and seasonings until the sauce is smooth. Finish cooking until heated through; season to taste. Meanwhile, heat a small amount of olive oil over medium heat; add shrimp and scallops. Cook until seafood is opaque (about 3 – 5 minutes total). Toss together linguini, sauce, and seafood then toss with additional cheese if desired. Bon appétit!

Mom’s Baked Ziti

Ingredients:
1 box ziti
1 jar spaghetti sauce (or use my recipe)
1 onion, diced
2 cloves garlic, minced
1 lb. ground beef, lean
Basil, oregano, parsley, salt and pepper
1 (16 oz.) container ricotta cheese
1 large egg
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded

Directions:
Preheat oven to 375°. Boil water and cook pasta according to package directions; drain. In a pan, heat small amount of olive oil over medium heat; add onion and cook until caramelized. Add garlic to pan. Next, add ground beef and seasonings to pan; cook until browned. Meanwhile, in a bowl mix together ricotta, egg, parmesan, half the mozzarella cheese, and half of the sauce. Once fully incorporated, stir in ground beef mixture and drained pasta. Grease a medium sized baking dish; pour 1/4 sauce onto bottom of the pan. Add the ziti mixture; top with remaining sauce and cheese. Bake for 30 minutes, let cool then serve!

Lasagna

Ingredients:
1 box lasagna noodles
1 jar spaghetti sauce (or my recipe)
1 onion, diced
2 cloves garlic, minced
1 lb. ground beef
Basil, oregano, salt and pepper
1 (16 oz.) container ricotta cheese
1 large egg
1 cup parmesan cheese, shredded
1 cup mozzarella cheese, shredded

Directions:
Heat oven to 375°. Boil water and cook pasta according to package directions; drain. Lay dry noodles on a flat surface to prevent sticking and ripping. In a large pan, heat small amount of olive oil over medium heat; add onions. Caramelize onions and add garlic. Add ground beef and seasonings to pan; cook until browned. Meanwhile, in a bowl mix together the ricotta, egg, and 1/2 cup of each type of cheese, along with same seasoning mix used for the ground beef.

Assembly:
To assemble the lasagna, first grease a 9 x 13 inch pan. Next, pour a small amount of sauce onto bottom of pan. Next, arrange noodles lengthwise across pan. Spread noodles with 1/3 of the ricotta mixture; top with 1/3 meat and additional sauce. Repeat each layer until there are no remaining noodles. Top final layer with additional sauce and remaining cheese.

Cover lasagna with foil and bake for 30 minutes. Next, remove foil from lasagna and bake for an additional 30 minutes. The cheese should be bubbly and slightly browned when fully cooked; allow to cool for 15 minutes before cutting!

To see the best, quickest, and easiest way to dice an onion, watch this video:
http://www.youtube.com/watch?v=aDjNl5gs4nM

Pasta with Sausage, Peppers, and Marinara

Ingredients:
8 oz. thin spaghetti
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
4 cloves garlic, minced
Basil, oregano, parsley, salt, and pepper
1 lb. ground mild Italian sausage
1 onion, sliced
1 red bell pepper, julienned
1 green bell pepper, julienned

Directions: Boil water and cook pasta according to package instructions; drain. In a pot combine crushed tomatoes and paste; mix until well incorporated. Add garlic and seasonings to taste. Cook until heated through. Meanwhile, heat up a small amount of olive oil over medium heat; add sausage and brown. Add onions and peppers; cook until soft and onions are caramelized. Toss together sausage mixture, sauce, and pasta. Top with parmesan cheese if desired!

To learn how to properly julienne ANY vegetable, watch this video! http://www.youtube.com/watch?v=3YU1IBLypo0

Pasta Puttanesca

Ingredients:
8 oz. spaghetti
1/4 cup olive oil
1 onion, diced
6 cloves garlic, minced
2 (28 oz.) cans crushed tomatoes
2 tbsp tomato paste
1 cup kalamata olives, halved
2 tbsp capers, drained
2 tbsp anchovy fillets, minced
Basil, oregano, crushed red pepper flakes
Salt and pepper to taste
Parmesan cheese

Directions:
Boil water for pasta and cook according to package directions; drain. In a large pot, heat olive oil over medium heat; add onion. Cook onion until soft and slightly brown; add garlic. Add tomatoes and tomato paste; stir until well incorporated. Add remaining ingredients. Season to your own personal taste. Simmer until the sauce is heated all the way through. Toss with cooked pasta, top with some extra parmesan and enjoy!

Remember, red pepper flakes will make the sauce more and more spicy as they cook; use them sparingly if you prefer a more mild sauce!

Traditional Spaghetti Sauce

Ingredients:
2 tbsp olive oil
1 onion, diced
6 cloves garlic, minced
2 carrots, diced
1 roasted red pepper, diced
2 (28 oz.) cans crushed tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
Basil, oregano, parsley, thyme
1/4 tsp crushed red pepper flakes
Salt and pepper, to taste
2 tbsp parmesan cheese, grated
White sugar, to taste

Directions:
Heat olive oil over medium heat in a large stock pot. Add the onion and caramelize; add garlic, carrots, and roasted red pepper. Cook until ingredients have softened. Remove from pot and puree in food processor. Add crushed tomatoes, tomato sauce, tomato paste, and puree into pot; stir until fully mixed. Add seasonings, crushed red pepper, salt and pepper, and parmesan. Cook over low heat until fully heated through. Add sugar until desired taste. Continue to cook through until reached desired taste and temperature.

This sauce can be used for any dish! It goes great with basically everything. It can also be used as a base for other sauces or creations of your own. It can take hours to make, but is well worth it. It can also be canned and frozen for future use.

Classic Chicken Parmesan

Ingredients:
4 boneless, skinless chicken breasts
8 oz. thin spaghetti
2 large eggs
1/2 cup milk
1 cup bread crumbs
1 tbsp parmesan cheese
Garlic powder, basil, onion powder, oregano, parsley
Salt and pepper, to taste
8 slices mozzarella cheese, fresh
1 jar (16 oz.) spaghetti sauce (or see my recipe)

Directions:
Preheat oven to 375°. Boil water and cook pasta according to package directions; drain. Butterfly each chicken breast (take a sharp knife and slowly slice each breast until separated into halves, but not cut completely through). Next create a breading station using 2 pie pans. In first, whisk together eggs and milk. In second, combine bread crumbs, parmesan cheese, seasonings (to taste), salt and pepper. Take each butterflied chicken breast and dunk first in egg wash (completely covering), then into bread crumb mixture. Make sure each side is fully coated! In a large pan, heat about 2 tbsp olive oil over medium heat Add chicken to pan; cook until each side is crisp and slightly browned. Remove chicken from pan, and add to baking dish. Pour half of the sauce over top of the chicken breasts; top each piece of chicken with two slices of mozzarella. Add additional parmesan and basil over each piece of chicken. Bake in the oven for 30 minutes, or until chicken is cooked through. Heat remaining sauce in small saucepan. Serve pasta with the extra sauce, topped with one piece of the chicken and voila! You are now ready to eat!

Angel Hair Pasta with Shrimp and Vodka Sauce

Ingredients:
8 oz. (4 servings) angel hair pasta
1 lb. shrimp, raw, peeled and deveined
1/4 cup butter
1/2 onion, diced
2 cloves garlic, minced
1/2 cup vodka
1 (28 oz.) cans crushed tomatoes
1 cups heavy cream
2 tbsp parmesan cheese, grated
1/2 cup button mushrooms, quartered
1/4 cup kalamata olives, halved
Salt and pepper to taste
 
Directions:
Bring water to a boil and cook pasta according to package directions; drain. In a pan over medium heat sauté onions in butter until slightly brown and soft; add garlic. Pour vodka into pan and cook for 10 minutes. Stir in crushed tomatoes, mushrooms, and olives; cook additional 30 minutes. Pour in heavy cream and cook until warmed through. Add parmesan cheese, salt and pepper to taste. In a separate pan, heat up small amount of olive oil; add shrimp. Cook shrimp until fully heated and opaque (3 – 5 minutes); add to sauce. Combine sauce and pasta together, top with additional parmesan cheese and enjoy!