:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Lasagna

I used to be afraid to make lasagna because I always thought it seemed so daunting and involved. I was wrong. Sure, there are lasagna recipes that are hard to follow and take eons to make, but not this one. This is actually the only 'type' of lasagna I have EVER made and it continues to be one of our favorites. It is SO easy, so versatile and very delicious! So, if you have always shrugged off the idea of making lasagna because it seems to time consuming or complicated, shrug no more and try this recipe!

Nini's No-Boil-Noodle Lasagna

* 1 box lasagna noodles (You can use regular or no-bake noodles. I use Trader Joe's Lasagna Noodles)
* 1-2 pounds ground beef
* salt and pepper
* 1 large portobello mushroom, diced
* 1 medium onion, diced
* 2-3 cloves garlic, minced
* 2 26 oz. jars marinara sauce (I use Trader Joe's Tomato Basil Marinara)
* 2 teaspoons oregano, optional
* 2 teaspoons dried basil, optional
* 2 Cups low-fat cottage cheese
* 1/4+ Cup grated Parmesan cheese
* 1 egg
* 1 teaspoon canola oil
* 1 teaspoon salt
* 2 Cups fresh spinach leaves
* 1/2 pound mozzarella cheese, grated

Directions

Preheat oven to 375 degrees. In large pot brown ground beef. Salt and pepper to add flavor. Add diced portobello mushrooms, diced onions and minced garlic. Saute together with ground beef for 2-3 minutes until onions become translucent. Pour both jars of marinara sauce (or your own homemade sauce if you are so inclined) into beef mixture. Add basil and oregano (or any other spices you choose). Simmer for 20 minutes.

In medium bowl, mix cottage cheese, Parmesan cheese, egg, salt and oil together.

Spray 9 x 13 pan. Begin layering by using 1/3 of sauce on the bottom of the pan. Place DRY noodles on top of sauce. Layer another 1/3 of sauce over dry noodles. Place another layer of dry noodles over sauce. Next, layer cottage cheese mixture over dry noodles. Place fresh spinach leaves over cottage cheese mixture (I sometimes use sliced zucchini or squash in place of spinach). Place last layer of dry noodles over spinach and use final 1/3 of sauce to cover the dry noodles. Finally, top evenly with grated mozzarella cheese.

Bake covered for 45 minutes. After 45 minutes, uncover and bake for an additional 15 minutes. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Nini's No Boil Noodle Lasagna

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Pasta

I tend to get in cooking ruts. I make the same things over and over again. That is part of the reason I started this recipe rodeo...to get inspired, to share recipes and get new ones! I decided to switch it up a bit and go into the archives -- some of our tried and true recipes that we haven't used in a while. As soon as I came across this recipe from Giada at Food Network I decided I needed to head to the local fish market and get some fresh clams and mussels. This is a quick, easy, and delicious recipe -- perfect for a warm summer evening and a glass of wine.

Concghilie (Seashell Pasta) with Clams and Mussels

* 1 pound concghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 Cups)
* 1/4 Cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoon kosher salt
* 1/4 teaspoon fresh ground pepper
* 1 pound small littleneck clams, scrubbed
* 1 pound mussels
* 1 Cup white wine
* 1/3 Cup fresh flat-leaf parsley, chopped

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Concghilie with Clams and Mussels

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dish

I thought I had posted this recipe already since we eat it quite often, yet I realized that it was missing--missing until now. This is a quick, easy and delicious recipe that is perfectly partnered with any main course. Tonight we ate it with seared scallops, marinated shrimp and corn on the cob. Last week we ate it with grilled chicken and bruschetta. You most likely have most of the ingredients on hand, so if you are looking for a great side dish, get ready to make this Basil and Parmesan Orzo over and over again!

Basil and Parmesan Orzo

* 2 Tablespoons butter
* 1 Cup orzo
* 1 can or 14 ozs. chicken broth (I use low sodium)
* 1/2 Cup grated Parmesan (preferably freshly grated)
* 1/4 Cup fresh basil, chopped
* salt and pepper to taste

Directions

Melt butter in saucepan over medium high heat. Stir in orzo and saute until lightly browned. Add chicken broth and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in Parmesan cheese and basil and season with salt and pepper to taste. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Basil and Parmesan Orzo

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin' made Easy

When we are strapped for dinner ideas or not feeling very motivated to spend lots of time in the kitchen we fall back on what we usually have on hand. We always have chicken, milk and pasta - simple ingredients for a fast, easy and delicious meal!

Creamy Cajun Chicken Pasta

2-3 boneless skinless chicken breasts, cubed or cut into small strips
4 ozs. linguine (or any type of noodle, we like bowties) cooked al dente
1 1/2 - 2 Tbsp. Cajun seasoning
2 Tbsp. butter
1 green onion, thinly sliced
1-2 Cups milk (you can use heavy whipping cream, however we prefer low fat milk and a bit of cornstarch to thicken)
2 Tbsp. sun dried tomatoes, chopped
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1/4 Cup grated Parmesan cheese

Directions

Place chicken and Cajun seasoning in bowl and toss to coat. In a large skillet over medium heat, saute chicken in butter until chicken is tender, about 5-7 minutes. Reduce heat and add green onion, sun dried tomatoes, basil, salt, garlic powder, black pepper, milk(or cream) and heat through.

If you want to thicken the sauce a bit, place some cornstarch in a cup and add cold water. Stir cornstarch and water until there are no lumps and slowly add to sauce while stirring.

Once chicken and sauce are to desired thickness, pour over pasta and sprinkle with Parmesan cheese. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Creamy Cajun Chicken Pasta