Tag: pasta

Pork Over Buttered Noodles

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This is a recipe I made in order to use up some extra pulled pork in my fridge. It is a very straight forward recipe. I didn’t add any seasoning to it, because the pork had more than enough on it’s own, however, if you are gonna make this from pork butt, or unseasoned pork, you can play with some fun french herbs like thyme, rosemary, marjoram, or basil. This also tasted great over noodles! This recipe made 4 adult sized meals.

Pork Over Buttered Noodles Recipe CardDownload
What You Will Need
  • 2 Cups Shredded Pork
  • 2 Garlic Cloves, diced
  • 3 Shallots, sliced
  • 2 Medium Carrots, slices
  • 1 Tomato, quartered
  • 1 Tbsp Butter
  • 3 Cups Water
  • 2 Beef Bouillon Cubes
  • A Dutch oven and spoon
  • A cutting board and knife
  • 3-4 cups cooked egg noodles with butter for serving
Directions
  1. In a dutch oven, add butter, carrots, garlic, and onion. Cook over medium heat until soft and have added color.
  2. Add tomato, water, and bouillon, and bring to a boil. Once boiling, add pork. Cook for 4-5 minutes.
  3. Remove from heat then serve over noodles.
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Summer Sausage Pasta

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One pan dinners are starting to grow in popularity in our house. Cook your ingredients, add some broth and pasta, let it cook down, and bam! You’ve got a one pan dinner. This was homemade summer sausage we received as a gift, but it was very similar to Hickory Farms summer sausage just with a bit more pepper. The only real advice for this recipe is to be careful of the yogurt you use. You can use milk instead, but you’ll have to add about 2 Tbsp of flour early on to get the thickening. If you use yogurt, it has to be completely unflavored. A good alternative is Greek yogurt if you like to sour cream like constancy.

Summer Sausage Pasta Recipe CardDownload
What You Will Need
  • 10 Oz Summer Sausage Diced
  • 1 Medium Onion
  • 3 Beef Bouillon Cubes
  • 12 Oz Elbow Macaroni
  • 1 Small Tomato Diced
  • 2 Tbsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Curry Powder
  • 1 tsp Chili Powder
  • 1/4 cup Plain/Greek yogurt (Do not use flavored)
  • 4 Oz White Sharp Cheddar
  • 2 Tbsp Butter
  • 1 Dutch Oven and Lid
Instructions
  1. In a dutch oven, add diced onion and 1 Tbsp oil. Cook until sweating. Add diced summer sausage. Cook for 2-3 minutes.
  2. Add 4 cups water and bouillon cubes. Stir and add Macaroni. Add diced tomato, and spices (garlic, paprika, curry powder, and chili powder). Stir and cover. Cook til minimum cook time for macaroni is reached according to package.
  3. Remove from heat. Add yogurt, the cheddar sliced, and butter. Stir until all the cheese is melted, you may return to heat if needed.
  4. Let cool for 5 minutes then serve.
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Cheesy Chicken Casserole

A couple of days ago, we had KFC for dinner and we had our wings and drumsticks left over. I wanted to use up our leftovers and also make something new. As a result, this casserole was born. If you don’t prefer spaghetti, you could use other noodles, such as egg noodles or bowtie pasta. I used vermicelli, but that’s just what I’ve always used. I break my pasta in half, but you can also beak it smaller for this casserole if you want an easier time serving. I used 3 pieces of chicken. I warmed them, de-boned, removed cartilage, then tore up and added the chicken and the skin. Other than that, I served my pasta casserole right away, however it was pretty messy with the big noodles. The leftovers were very easy to divide and serve. Absolutely delicious, and I plan to make this dish or a similar version again in the future. Also, since I used KFC chicken it had plenty of flavor. If you plan to make this with a very plain chicken, you should consider doubling the spice in the casserole to add more flavor.

  1. Bake one chicken breast till internal temperature of 165 F is reached. (Bake at 400 F for 30 minutes. You may also use a whole can of shredded chicken, or 3-4 pieces of fried chicken and skin.)
  2. Using a mixer, shred the chicken. Place 1 cup of shredded chicken to the side and preserve the rest.
  3. In a large sauce pan, bring water to a boil and cook 12 oz of spaghetti until al dente and strain.
  4. In a 3 qt casserole dish, add your shredded chicken (1 cup), 1 can of cream of chicken concentrate, 1/2 can of milk, 1 Tbsp garlic powder, 2 tsp paprika, and 1 tsp curry powder. Stir together.
  5. Heat oven to 400 F.
  6. Add spaghetti and stir together. Add 6 oz of your choice cheese. (I used 4 oz shredded mozzarella, 1 oz shredded white shape cheese, and 1 oz crumbled white American cheese.) Stir together until cheese is distributed.
  7. Top with even layer of parmasean, then bake for 20-25 minutes until golden. Serve right away, or refrigerate, cut, reheat, and serve.
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Broccoli Sharp Cheddar Carbonara

I make carbonara quite often. If you want an adult mac & cheese, this is perfect for dinner dates, or for the whole family. This carbonara recipe is more authentic Italian than most, because carbonara is not supposed to use milk/cream, however many choose to use them to thicken and make a creamy sauce. However, as long as you don’t over cook your eggs when adding your pasta, your sauce will come out plenty creamy. This recipe is unique because I have added sharp cheddar to the cheese sauce. This makes the sauce less mature with the parmasean flavor and a little more like a homemade mac & cheese. I also added broccoli for a healthy touch and to add color to this mono-toned dish. This recipe made 5 adult sized portions.

  1. Steam 1/2 a small head of broccoli, about 2 cups.
  2. In a large sauce pan, bring water to a boil. Once boiling, add 12 Oz of spaghetti. Boil until al dente.
  3. In a medium large serving bowl, mix together 2 eggs, 1 cup of grated parmasean, and 1 1/2 cup of chopped white sharp cheddar.
  4. Once noodles reach al dente, take 1 cup of pasta water. Add 1/4 cup to your cheese mixture, and stir for 30-45 seconds.
  5. Strain your noodles and shake 3 times before adding to cheese mixture. Move quickly and begin stirring noodles till sauce becomes smooth. Add your steamed broccoli and stir. Serve right away.
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Broccoli Pasta Salad

Pasta salad is a summer staple. Cool foods are so refreshing in the summer and all the fresh veggies make it so delicious! For this recipe, I used frozen broccoli. You can use fresh, but I just prefer how much longer frozen veggies last. I used 4 small onions and that was all I really needed. This recipe is really simple and doesn’t take long to make at all. The broccoli adds good flavor and texture, but most of the flavor comes from the onion and Italian dressing. This recipe also made a lot of pasta! We probably got 6-7 side sized servings from it.

  1. Dice up 1/4 a head of Broccoli and stream it for 10 minutes or until fork tender. Or, microwave a bag of frozen Broccoli as directed on package. Set aside and let cool.
  2. In a medium pan, bring water to a boil. Add 1 1/2 cup dried macaroni and boil until al dente. Strain your noodles, rinse with cool water, strain off excess water, then transfer to a medium-larger serving bowl.
  3. Dice up 1/2 an onion or 4 shallots and add them to your pasta.
  4. Strain your broccoli and run under cool water for a few minutes. Add all of your steamed broccoli (1/2 the bag) to your pasta. Add 2 Tbsp italian dressing, 2 Tbsp Ranch dressing, and 2/3 cup mayo. Add 1 Tbsp italian seasoning, and 2 tsp paprika. Stir. Serve immediately or chill before serving.
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