Pasta with Roasted Tomatoes

This recipe is quick, easy, and delish! My husband has been out of town and my 18 month old and I have eaten this the past the past three nights. My son LOVES it. I steamed some zucchini and mixed it in tonight. It was great!

Published on Rachael Ray Show (http://www.rachaelrayshow.com/)

Pasta with Roasted Tomatoes

Let the kids help with dinner tonight!

Ingredients
1 pound pasta cavatappi or orecchiette (I used corkscrew)
Salt
2 pints grape tomatoes
2 cloves garlic, grated
A few drizzles of extra-virgin olive oil (EVOO)
Freshly ground black pepper
20 leaves fresh basil, roughly chopped or torn (I used dried)
1 cup grated Parmigiano Reggiano

Preparation

Preheat oven 425°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.

While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them. Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves (I left the garlic in) and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!

Add basil, drained pasta and Parmigiano cheese and toss to coat.

Toss to combine, taste and re-season with some salt and pepper then serve.

Yields 4 servings

Veggie Pizza

OK so I know most of you are probably familiar with this

recipe but it was so pretty I had to take a picture.

2 pkgs refrigerated crescent rolls

Spread and flatten on cookie sheet. Bake at 375 until golden brown.

Filling:
2 pkg cream cheese
1 C mayonnaise
1 pkg dry ranch dressing

Mix together till smooth and the spread over cooked and cooled crust. Sprinkle with a little seasoning salt. (opt) Top with any vegetable you like. Broccoli, cauliflower, carrots, green onions, peppers, mushrooms, tomatoes, olives, cheese. Very easy to make in advance. Keep refrigerated.

Soft Pretzels

Ryan and I wanted to bake something together for a little date-night at home and this was a fun process. You can be really creative with toppings too -- think of all they put on bagels -- anything's game.

stir together:
3 c. flour
1 T. sugar
2 t. salt
2 t. baking powder
2 t. yeast
add:
2 T. soft butter
1 c. warm milk

knead until smooth (will be a weird dough at first), cover in greased bowl until doubled.
boil large pan of water -- add 1-2 t. baking soda to the water for pretzel chewiness if you want
shape the pretzels (if you're not sure how there are online picture intructions)
can let rise, but not required
slip into boiling water- just until they float
bake on greased pan at 400 for 10-15 min.

(before baking you can brush with an egg-wash for a golden-brown crisp and then put on course salt or cinnamon and sugar mixture. we skipped the egg wash and brushed melted butter on hot pretzels and sprinkled with cin/sugar. we also made a yummy cheese dip (below).)

nacho cheese sauce (from adrienne's kitchen)
8 oz. Velveeta
3 oz. cream cheese
1-2 T. milk
melt in microwave - stirring frequently
makes 1 1/2 cups
(we only made a tiny bit -- a little goes a long way)

Sesame Ginger Chicken Kabobs

4 tablespoons soy sauce

4 tablespoons honey

1 1/2 tablespoon sesame seeds, toasted

1 teaspoon ground ginger

chopped green onion, to taste (i usually used 1-2)

2 large boneless skinless chicken breasts, cut into 1 inch pieces

Mix soy sauce, honey, sesame seeds, green onion and ginger in a ziploc bag. Add chicken. Marinate for 3-6 hours. Soak sticks in water to prevent burning. Place chicken chunks on sticks and place on grill. Cook till chicken is done.
We like to grill pineapple on separate sticks because it cooks more even and goes well with the chicken.

Pineapple Meatballs

First, I must give credit for these delectable meatballs to my dear friend in Utah - Rochelle. Thanks for such a great recipe.

3/4 c. fine dry bread crumbs
2 T. milk
2 large eggs, fork beaten
3/4 c. finely chopped onion
1/4 t. garlic powder
1/4 t. ground ginger
1 1/4 t. salt
1/4 t. pepper
1 1/2 lbs. lean ground beef

Stir first eight ingredients together well in bowl. Add ground beef. Mix well. Shape into 1 1/2 inch balls. Place in crock pot.

Sauce:

Canned crushed pineapple, with juice (14 oz.)
1 c. packed brown sugar
1/2 c. white vinegar
3 T. soy sauce
1 T. cornstarch
1 T. water
Put first four sauce ingredients into saucepan on medium. Stir. Bring to a boil. Stir cornstarch and water together in a small cup. Stir into boiling mixture until slightly thickened. Pour over meatballs. Cover. Cook on low for 8-10 hours. Serve over rice. Makes about 36 meatballs.

DELICOUS!

Blackened Chicken Alfredo

This is one of our favorites, and it's so simple! (I used chicken tenders and spaghetti noodles this time becuase that's what we had. I probably should have sliced the tenders first, as they look highly unappetizing.) Anyway, I serve this with broccoli, which is good mixed in with everything, too.

2 cloves garlic, diced
1/2 small onion, diced
Mushrooms, sliced
1 pkg. (8oz.) cream cheese
1/2 c. parmesan cheese
1 c. milk
12 oz. fettuccini noodles
4 chicken breasts
Chili powder
Garlic salt
Coarsely ground pepper
Season-All seasoning

Preheat grill. Blacken chicken with spices; grill until cooked through. Meanwhile, saute onion, garlic, and mushrooms in a little olive oil until soft. Combine cream cheese, parmesan cheese, and milk in a saucepan; add vegetables and cook until thickened and bubbly (add milk or flour to reach desired consistency). Slice chicken crosswise and serve over sauce and noodles.

Tomato Feta Salad

I turn into a Food Network junkie during the summer when there is nothing else on TV. This looked so good when I saw it made that I had to try it. I made over the weekend when my parents were visiting. We all enjoyed it! I cut the recipe in half since it makes so much.

Tomato Feta Salad
Copyright 2006, Ina Garten, All Rights Reserved
Show:
Barefoot Contessa
Episode:
Job Well Done

4 pints grape tomatoes, red or mixed colors

1 1/2 cups small-diced red onion (2 onions)

1/4 cup good white wine vinegar

6 tablespoons good olive oil

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

1 1/2 pounds feta cheese

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Serves 12

Home-made buns

so I know a burger isn't a novel idea, but we wanted to BBQ some burgers and didn't have any buns so I just used my favorite breadstick recipe and 25 min. later we had hot fresh buns! I liked the breadstick recipe because it made them kind of chewy instead of so light and airy like the store-bought ones.

Marla's Breadsticks

1 T. yeast

4 c. flour

1/2 t. salt

1 1/2 c. warm water

1 T. honey or sugar

1 T. malted milk (can leave out)

Soften yeast in warm water, then add flour, sugar, salt and milk. Mix and knead for about 5 min. Shape into breadsticks (or buns) (i think these would also make good bread bowls) Bake at 425 (i baked at 410 for the buns) for about 20 min or until golden brown.

Chicken Stuffing Bake

I just realize this picture doesn't look too appetizing and we all know it's all in the presentation -- but at least it gives you an idea. Today we wanted something yummy for lunch and didn't have many fresh ingredients or anything thawed on hand, so we decided to make something completely from the pantry. This is what we came up with:

1 (9.5 oz) can chicken breast

1 can green beans

1 can cream of chicken soup

1 box Stovetop stuffing (made)

layer this in a 9 in pie pan in that order, then bake at 350 for 20-25 min (till the stuffing is dry but not tooooo crispy) it's a taste of thanksgiving that's super easy!!!

Cavatiney

This is so easy and really good! The recipe serves about eight, so I split it into two small casseroles and froze one for later.

1/2 bag medium egg noodles
1 lb. ground beef
1 lb. mild Italian sausage
1 jar pizza sauce
1/2 jar spaghetti sauce
1/4 lb. pepperoni slices
1 c. shredded mozzarella cheese
1/2 c. shredded cheddar cheese
Garlic powder

Boil noodles according to package directions; meanwhile, brown ground beef and sausage together and drain. Combine noodles and meats in a large bowl; add pizza sauce and spaghetti sauce, stirring to combine. Pour mixture into a greased casserole dish; top with a layer of pepperoni slices. Top with cheeses and sprinkle lightly with garlic powder. Bake at 350 for about 15 minutes or until cheeses melt.

Strawberry Country Cake

Strawberry Country Cake
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa
Episode: Elegant and Easy

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar 4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda

For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced


Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

I made this for a party that my husband had at work today. He says that it was a huge hit. He says that the cake was delicious. I'm sure that you could use a mix if you were short on time or ingredients.

Tater-tot Casserole

This is one of our family's favorites. Doug LOVES LOVES LoVEs it.

1 pkg. tatar-tots (since there is just the two of us I usually use 1/2 the bag)
1 - 2 lbs. ground beef (again, since there is just the two of us - I use 1 lb.)
1 can green beans
1 can cream of mushroom soup
A handful of shredded cheese (I like cheddar or colby - something with color.)

Brown the meat - season it the way you like. While you are browning the meat, cook the tater-tots according to instructions. When finished layer in dish (9x13, 8x8 - whatever works) tater-tots on bottom, followed by meat, some cheese, green beans, cream of mushroom soup, the rest of the tater-tots and the rest of the cheese. Bake in 350 degree oven for about 30 minutes. Enjoy!

No picture this time - but trust me - this is good stuff.

Pineapple Coconut Almost Heaven Cake

1 pkg yellow cake mix

1 (20 oz) can crushed pineapple

1 small pkg vanilla instant pudding

2 c. cold milk

1 (8 oz) pkg cream cheese, softened

1 (12 oz) tub cool whip (I only used 8 oz)

1 (7 oz) pkg flaked coconut (I only used half)

Make cake as directed in 13x9 pan. When cake comes out of oven, prick all over with a fork and pour pineapple and juice over warm cake. Blend pudding with milk, beat and add cream cheese until smooth. Spread on cake. Top with Cool Whip. Sprinkle with coconut.

I had never tried this before but my mom and sister LOVE it -- so I made it for the missionaries and now I have a whole pan leftover. Anyone for a taste? It's very resfreshing for the summer.

pizza crust

Kal - I just have to say that I *love* your pizza crust recipe. I made it again tonight - but this time I did the traditional pizza. We both love, love, love the crust! thanks again.

My favorite Smoothie base

So - I'm totally into smoothies. I drink them almost every day...and thought I'd share what I put in them:

1 and 1/2 c. vanilla soy milk (I usually go with Silk Lite)

1 banana

1 - 2 packets Splenda

Okay - so that's the "base". To that you can add a host of other things such as:

strawberries, peaches, mixed berries, pineapple, coconut, mango, etc. I seriously stock up on frozen fruit {available in your local grocer's FREEZER section. :)} If you are really feeling health conscious - throw in a tablespoon of wheat germ; you can't even taste it.

Be sure to blend, blend, blend. I'm not a fan of chunks in my smoothies - so you've gotta blend real well.

Today's smoothie (see picture) was made with about 1 and 1/2 cups strawberries and it was DELISH. Enjoy.

Confetti Cornbread Salad

This salad looks and sounds a little interesting but it tastes really good. It makes a large bowl so I make it for potlucks or company.

1 box Jiffy Cornbread (prepared as directed on box)
10 slices bacon (crumbled)
2 cans Pinto Beans (drained)
1 can Black Beans (drained)
2 cans corn (drained)
1 red pepper, chopped
1 green pepper, chopped
3-4 medium tomatoes, chopped ( I use roma)
½ cup green onions, chopped
2 cups cheese, grated
cilantro (opt.)

Dressing
1 cup sour cream
1 cup mayo
1 packet dry Hidden Valley Ranch Dressing

Mix all of the above ingredients. Crumble the cornbread with your hands into fine grain. Add the dressing last and mix.

Olive Garden Salad and Dressing

I made this for some women that came over to my house and it was a HIT!

Olive Garden Salad Mix - CopyCat

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing (see recipe below)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Salad Dressing - CopyCat
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil2 Tbsp.
Corn Syrup2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Chewy Apple Squares

¼ C margarine
½ C brown sugar
½ C white sugar
1 egg
1 tsp vanilla
Melt margarine. Beat in sugars, egg, and vanilla.

Stir in:
1 C flour
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
½ C chopped tart apple
¼ - ½ C chopped walnuts

Spread in greased 8x8 pan. Sprinkle with a mixture of cinnamon/sugar. Bake at 350 for 25-30 minutes.
These are yummy alone but I like to add ice cream and caramel for company.

Red Chicken Enchiladas

2-3 chicken breasts cooked and shredded

8 oz package cream cheese

1 C salsa (I like Pace Picante, medium)

Mix together. Spread on flour tortilla shells. Roll.

(I usually use 2 normal size chicken breasts and it will make about 8 saucy enchiladas)

1 can Rosarita enchilada sauce (10 oz)

1 small can tomato sauce

Mix together and pour a little in bottom of 9x13 dish. Pour the rest over tortillas and sprinkle with cheese. Bake 375 for 15 minutes or till hot and bubbly. Can serve with lettuce.

Sweet 'n' sour chicken

Preheat oven to 325.

Ingredients:

1/2 to 1 pound uncooked chicken, cut into chunks. (I think 3 large chicken breasts work great!)

1 t. garlic salt

1/2 t. black pepper

1 beaten egg

4-6 T. cornstarch

Sweet and Sour Sauce

3/4 c. sugar

1/2 c. vinegar

1/2 c. chicken broth

3 1/2 T ketchup

1 T soy sauce

----------------------------

1 bell pepper

1 onion

1/2 can pineapple chunks.

----------------------------

Directions

In medium bowl, combine garlic salt, pepper, egg and cornstarch. Coat chicken pieces in this mixture and brown chicken in skillet with 1 T. oil.

In separate bowl, mix sugar, vinegar, chicken stock, ketchup and soy sauce until well blended. Pour into 9x13 pan. Add browned chicken and veggies to pan and stir slightly to coat chicken. Bake for 1 hour, turning chicken halfway through cooking time. Add pineapple when there are only five minutes left until finished.