Cooking Damn Delicious’ One Pot Sausage Pasta

dd one pot pasta 1

This post might look a little different because of the lack of photos, but I just had to write about Damn Delicious’ One Pot Pasta. Usually, wen I forget to fully document my food photographically, I’ll wait until the next time I make it to write a post, but this one, which turned out to not go quite as planned, was just too good to hold off on.

When I first came upon this recipe, it popped right off the page because of its seemingly simple nature. Throw several tasty things into a pot with some water and come out with dinner AND a limited number of dishes to clean? Yeah, I’m down with that.

Ingredient-wise, I followed the directions as written. For the sausage I went with Smithfield Hickory Smoked Sausage, Ronzoni Garden Delight Fettucini pasta and a mix of red and orange cherry tomatoes. With everything, I got to chopping and throwing into the pot, following the recipe as written. It was after everything was in the vessel that I mixed things up a bit. The recipe calls for 4.5 cups of water, but that didn’t come close to covering the pasta. I wasn’t clear if it should or not, but I went with the former and about doubled the amount of water.dd one pot pasta 2

All that extra water upped the amount of time I boiled it all. I’m not sure what the final amount of time wound up being, but it must have been around an hour because my wife and I went to our lawyer’s office to sign the contracts on the house we’re buying. By the time we got back it had finally thickened but was looking for like soup than pasta. Still, I wasn’t sure how the pasta would hold up, so I pulled it off the stove and we ate it with spoons instead of forks.

I’m not sure if the meal would have turned out this way anyway, but the first thing I thought when I took my first bite was, “This tastes like fancy Spaghetti-Os with hot dogs!” I used to eat Spaghetti-Os all the time as a kid and this reminded me of that, but much fresher and better. The cherry tomatoes and basil joined together to make a surprisingly sweet sauce that mixed well with the smoked sausage and everything else. I will definitely be trying this one again, but follow the recipe more directly to see how it turns out.

Cooking Disney’s Chicken Asiago Pasta

On our last trip to Disney World, I picked up the Chef Mickey cookbook by Pam Brandon and the Disney Chefs. Not long after getting back from that trip, I made a variety of recipes from the book, but that was when I wasn’t posting much here on MATK.  I returned to it recently and made this recipe for Chicken Asiago Pasta (page 124) for the second time and it was just as delicious this time around. The only change I made was using just parmesan instead of a mix of that and asiago.

This is a fairly simple one to put together, though it does involve dredging chunks of chicken and cooking them in some olive oil. But, that’s pretty much the hardest part. Right off the bat, I got the spinach in a bowl and combined the chopped sun dried tomatoes with the garlic and a combination of fresh olive oil and some of the stuff that the tomatoes came packed in. I also got the salted water going for the pasta at this point.

After that I cubed the chicken, got the flour mixed with salt and pepper and started the dredging/cooking process which didn’t take too long. I worked in batches to get the chicken done, but by the time I was finished, the pasta was all set to go too, so I got to mixing everything together in a big bowl.

That’s it, there’s your dinner. The flavors for this dish — which comes from the Disney’s All-Star Sports Resort — are just so amazing together. The noodles add some texture to bounce off of the bitterness of the spinach which is tempered by the tangy sun dried tomato flavors throughout. The cheese also helps bring everything together and add a salty note that connects a lot of the dots. I sometimes shy away from recipes that involve dredging and if our infant was having a really mad day, I probably would have skipped it, but this worked really well this time around.

Cooking Smoky Vegetable Mac & Cheese And Grilled Marinated London Broil

Last week I came across Soup Addict’s Smoky Vegetable Mac and Cheese and just had to try it. While looking through the Hannaford circular I saw that London broil was on sale, so I decided to try Food Network’s Grilled Marinated London Broil and serve the two together along with some steamed corn on the cob.

Since the beef marinates for a few hours, I got that together around 1 or 2 PM, but it can sit for up to 24 hours if you don’t work from home. Later, when I focused on the main part of dinner, I popped the peppers — I went with a red bell and a poblano — on my gas stovetop and let them char. Once I got some good darkness on there, I put them in a bowl and covered to help sweat off the skin.

As is my custom, I cubed my cheese and tossed it in the food processor. The only other major change I made was including about half a cup of sour cream after enjoying the flavor it brought to the last mac and cheese I made to replace some of the milk. Aside from that, i followed the recipe.

While the mac and cheese cooked in the oven, I put my room temperature London broil on the cast iron skillet and cooked it to a nice medium rare (it was out for about 30 minutes before going in the pan).

To serve, I simply sliced the meat across the grain and served with the mac and cheese and ears of corn. The meal worked really well together, the meat was nice and tender with a nice flavor from the marinade.

I was surprised to see how much our three-year-old daughter liked the beef. I figured she’d be all over the cheesy mac, but instead the corn (which she calls a corn stick) and beef were the stars for her which is fine by me. Unfortunately, grilled meat tends to be one of the leftovers that winds up getting tossed, but in this case, she ate it all up within a few days while I finished off the mac and cheese.

Cooking Closet Cooking’s Roasted Asparagus & Mushroom Carbonara

You know a recipe must be good if I not only make it twice in the span of 30 days, but also prepare it for a parent visit. That was the case with Closet Cooking’s Roasted Asparagus & Mushroom Carbonara. I saw this recipe while trying to figure out my menu a few weeks back and it jumped right off the page. I love bacon. I love carbonara. I loved mushrooms and I’m pretty alright with asparagus. It also doesn’t use a full package of bacon, which is kind of nice, especially when you’re looking to make that particular protein work for a few different meals.

The prep for this dish is also super simple. You wash, then cut the mushrooms and asparagus, mix them with some olive oil, salt and pepper before putting them in a 400 degree oven for 20-25 minutes. Since I chopped my veggies into smaller bits than suggested, I kept them in the oven for a bit less time than recommended. With that doing it’s thing, I got my pasta going and cut up the garlic followed by the bacon. While the pork sizzled, I shredded the cheese and combined it with the two beaten eggs plus salt and pepper. Once the bacon is done, you toss in the garlic (I did this instead of removing the bacon as suggested in the main recipe), cook for 30 seconds and then mix with the cooked pasta, roasted veggies and cheese-egg mix.

When I made this the first time, I used boxed pasta, but last night I went full-out and made my own. The only other change I made was throwing in some chopped shallot I had lying around. Either way, you’ve got this great mix of fresh vegetables, smoky bacon and that salty carbonara goodness that solidifies as you mix. Making this meal even better is that fact that it tastes just as good reheated as it did the first day.

Cooking Damn Delicious’ One Pot BBQ Chicken Pasta

I’m all about Damn Delicious these days. I’m pulling a recipe or two a week for my menus these days including this one last week for One Pot BBQ Chicken Pasta. I was a little leery about this one, not because of the recipe itself, but because I sometimes have trouble getting into a dish if I associate it with one style of food. I had this problem when I made Taco Stuffed Shells a while back. Stuffed shells are just an Italian dish that should have ricotta or cottage cheese as far as my taste buds are concerned. Would I have the same problem with this barbecue sauce-infused pasta dish? Luckily, no!

I’m a big fan of the one pot method for cooking this dish. You cook the bacon in the pan (I skipped the olive oil because of the bacon fat) and then toss in the diced chicken breast. From there you add the garlic and onion followed by the rest of the ingredients, including the pasta which actually cooks in the tomatoes, chicken stock and milk. Cover that up and let it cook for about 15 minutes, mix in the cheese and bbq sauce — we had Sweet Baby Ray’s on hand — and you’ve got dinner!

I wasn’t sure if the the sweetness of the sauce would throw my tongue for a loop, but this whole dish worked so well together that I didn’t even think about Italian food. In fact, the sweetness really popped and worked well with the saltiness of the bacon and the tomatoes. It all worked really well together and you can’t complain about making a whole meal in one pot!

Cooking Arugula Pesto Pasta Primavera Salad

I’ve noticed recently that I’m getting to a place with my cooking where I don’t mind using a recipe as a spring board instead of a by-the-numbers rule book. Part of that comes from being a lot more comfortable in the kitchen and part comes from not reading recipes all the way through before adding the ingredients to my shopping list. I can’t tell you how many times I’ll get to that day’s recipe read it through and realize there’s a major part I missed. In the case of this recipe for Arugula Pesto Pasta Primavera Salad from Hannaford’s Fresh magazine, I didn’t see that a major part of the process involved roasting vegetables in the oven at 450 degrees. I don’t know about where you guys are, but it’s been in the 80s for weeks now here and there’s no way I’m adding to that heat if I can avoid it. So, I decided to sauté my veggies. I also completely forgot the green beans and made homemade pasta for my version.

Aside from making the pasta which is always a time consuming, but rewarding process, this is a super simple recipe to put together that just involves the cutting up of some vegetables, some sauté time and a bit of food processing. To make room in my small kitchen, I made the pesto first. I followed the recipe as written, but wound up with a really bitter pesto from all that arugula. To balance it out, I added about 1/4 more parmesan and the juice of half a large lemon which helped balance everything out.

With that out of the way, it was veggie cutting time. I took my knife to the red pepper, squash, onion and tomatoes before tossing them in a bowl with oil and then popping them in my high-sided pan for sauté time. At this point I also had the water going for the pasta so everything would get done at about the same time for mixing. My timing wasn’t perfect, but everything came together nicely for a solid alternate version of pesto packed with vitamins and nutrients that my family really enjoyed.

Cooking Giada De Laurentiis’ Thai Curry

Food Network has really changed over the years. It used to be packed with people making interesting foods and teaching us how. Now, even though they act like that’s still the main focus on shows like Next Food Network Star (which should probably be retitled The Next Food Network Game Show Host), you’ve got to search around more to see cooks telling you how to cook interesting and amazing food. While flipping around a few weekends back, we happened to stumble upon one of those wonderful times. That’s where I got the recipe for Giada De Laurentiis’s Thai Curry and figured I’d give it a shot.

I do want to say a few things right off the bat. I had trouble finding yellow curry paste at my grocery store. I bought curry sauce and just kind of eyed it. I couldn’t find a simple conversion chart for curry paste to curry sauce, so I basically poured in a little under 1/4 of a cup after giving it a taste. I think that’s the key to making sure you’ve got the right.

I will also note that shrimp can be a bit expensive. I dropped about $12 on deveined, deshelled ones, just to give you an idea of what you’re dealing with. It’s not a bank-breaker, but definitely something to take into account when planning out your meals.

I also completely dropped the chili, swapped out unfindable Thai lime leaves for actual lime juice and throwing the limes in (I realize I should have zested them) and skipped the step where you fry the noodles in canola oil which not only made this dish a bit healthier and cooled down the kitchen on a hot day but also took out a fairly involved step. Aside from those alterations, though, I followed the recipe as written.

Especially without the fried noodle portion, this is a super easy soup to put together. Open a few cans, pour a few things in a pot or Dutch oven and get those veggies in once it’s simmering. Let it sit for 30 minutes, then throw in the noodles and shrimp and let cook. That’s pretty simple.

And the results were pretty good, but I think some of my changes weren’t for the best. The dish lacked heat, which is a key element in Thai cooking. This wound up being good for my kid, because she’s not a fan of the hotness, but made the dish a bit bland. It also could have used more salt. Whenever I’m eating Asian food, I tend to skip the regular salt and go with soy sauce because it feels more in line with the flavors. Adding that to my bowl and then the larger dish when I put it away in the fridge definitely helped.

This is the first time I’ve ever cooked shrimp in what I consider my modern cooking timeframe. My mom taught me how to devein and shell them a long, long time ago, but I decided to cut that step out and just go with ones that had already been cleaned. Towards the end of the cooking process I realized I didn’t know what cooked shrimp was supposed to look like, so I brought one out to my wife, showed it to her and got the thumbs up. They turned out nice, plump and flavorful. I don’t generally cook shellfish, but this positive experience definitely gave me more confidence to do so in the future.

Cooking Damn Delicious’ Skinny Cauliflower Mac & Cheese With Pancetta

I’ve recently discovered a new food blog I love. It’s called Damn Delicious and the name says it all. While looking around for potential dinners last month (in other words, before the 80+ degree days started) I came across her recipe for Skinny Cauliflower Mac & Cheese. I’ve been hearing about replacing some of the noodles in pasta dishes with cauliflower and thought it would be worth checking out. This way, you cut out some of the carbs of the pasta, but also get the added nutritional value of the vegetable in there.

Recipe-wise, I followed this one for the most part both times I made yet. (See the next paragraph for the biggest departure I made.) The first time I might have been a bit light on the sour cream and the second time I might have put a little more than half cup. I will say that I recommend going lighter on this one because the sharpness of the sour cream can cut through a little too much if you go over. I also used my favorite method for getting cheese ready for mac & cheese: I cubed it and pulsed it in the food processor.

I made one big addition to this recipe that I think made the dish even tastier, but less “skinny.” I grabbed two packets of the pancetta available in my grocery store and cooked that up in a small pan, just to get it nice and crispy. Pretty simple, right? Definitely. But, after removing the pancetta and draining off just a bit of the fat, I cooked the breadcrumbs in there. So, you get that great, salty pancetta taste in the dish which I stirred in along with the cauliflower and other ingredientse but also these pancetta-infused bread crumbs on top that carry those flavors throughout. When I made this recipe the second time I used bacon and it was still good, but I think I’ll stick to pancetta when making this in the future.

I’m sure this is a great recipe the way it’s written, but I’ve got to say, the added pancetta flavor mixed so well with all that cheese and the nicely cooked, soft cauliflower to the point where this is now my favorite mac and cheese recipe (and I’ve tried a lot of them). This mix of dairy products is also super tasty together, that strong cheddar mixes well with the right amount of sour cream and the bit of parm in there to balance things out. I could see some Swiss or Gruyere working really well in there too. All in all, this balance of flavors proved so delightful, that I’ve made this my new base recipe for all things mac and cheese. As an added bonus, you could easily use this and add in other favorite takes on the genre. I’m pretty excited to try the Ruben mac with this base.

One last nice thing about this recipe is that, in addition to it being delicious, it can also either use up pasta in your pantry or leave around just enough for another round of mac and cheese. As I mentioned above, I made this twice in two weeks because I already had the panko, sour cream and a few other ingredients around from the first time, so all I had to do was pick up some cauliflower and go from there.

Bonus Food Pic: Handsome Devil’s Hot Mess

handsome devil hot messA few months back my in-laws discovered a new barbecue place near us called Handsome Devil that happens to be inside the local ice rink. This past weekend we celebrated Father’s Day by heading back over there to get some food on Saturday. As we have in the past, we had a great time with wonderful food and a nice selection of beers on tap. We all started off with some fried pickles (forgot to photograph because I got so excited for one of my all-time favorite apps). The pickles themselves were nice and briny, but they also came with some sriracha mayo dipping sauce that was fiery and fun. I’m just recently discovered the wonder of sriracha, so this was auspicious timing.

Better than the appetizer, though, was the meal I got. I wasn’t hungry enough to tackle my usual barbecue meal of “as much meat as I can stuff into my face,” so when I saw the Hot Mess on the menu, I was sold. The dish has a layer of beef brisket topped with mac and cheese which has pulled pork on the very top. This was a great choice because you not only get the best side of all time — mac and cheese — but also a sampling of their brisket and pulled pork. Considering their food is so great, this is an easy sell for anyone looking to try a few different elements all in one big pile.

My wife also had the Three Little Pigs smoked ham sliders which were just bonkers good. I was lucky enough to get one half of those little sandwiches and could have eaten about 10. The salty, smokey ham worked so well on the sweet bun and covered in Gruyere cheese.

As an added bonus, Lu got to watch some hockey because there was a kids game going on and you can walk into the stands right from the rink. I bet they do a pretty great appetizer/beer business during those games.

Disney World 2014 Bonus Food Pics Part 1

magic kingdom main streetAt this point, I think we all know that I’m way behind when it comes to posting about recipes and bonus food pics. Case in point? Here’s a whole bunch of pictures from early February when my parents, wife, daughter and I spent a delightful week in Disney World. I had a good time going through our meals day-by-day when we went last spring, but since we’re so far out, I figured a pair of recap posts about all the delicious food we had while in the Happiest Place On Earth would still be fun and hopefully helpful if you’re on your way to Orlando. One quick note before jumping in, on this trip we didn’t opt in for the Disney Dining Plan like last time. While it worked pretty well that time around, we realized that we were eating way more dessert than we would have normally just because it was there. I’m not much of a sweet fan, so I was glad to have more options.

chef mickeys

We all got into Disney World on February 1st and went right to the Magic Kingdom as is our custom, but I didn’t take any photos, so I can’t remember what we ate. On the 2nd, we went back and I did a better job of documenting meals. For lunch we had seafood at The Columbia Harbor House. Again, no pics, but I remember the fried food being nice and crisp without being too heavy. For dinner we hopped on the Monorail to have dinner at Chef Mickey’s, a buffet style place inside the Contemporary that features characters like Mickey, Minnie, Goofy, Donald and Pluto (sorry Daisy fans) walking around taking pictures with the kids. Lu loved the place and I’ve got to say that we were all pretty impressed with the food. You might think something like that would offer the lowest common denominator because you’re already there and it’s aimed at kids, but it was one of the better buffets I’ve had in recent memory. tutto italia

Again, I don’t have documentation of what we ate for lunch on the 3rd, but we did spend most of the day at Epcot. For dinner we went to Italy in the World Showacse where we had reservations for Tutto Italia Ristorante. There I had the Gnocchetti which is described as Cavatelli pasta, sweet sausage ragu, tomato and Pecorino. This was one of the best pasta dishes I’ve had in a long time. It might seem simple — and it was — both it tasted like each of those simple ingredients was the best it could be and combined for an excellent, rich dish. 1900 park fare cinderella dinner

Finally (for this post, come back tomorrow for the rest!), on the 4th we spent most of the day at Animal Kingdom where we had Pizzafari for lunch. I have a picture of the tiny, tasty pepperoni pizza I had along with the Cesar salad, but I compared photos and it’s almost the exact same as the one I took several months earlier. That night we headed back to our hotel, The Grand Floridian, where we went to the Cinderalla-themed character dinner at 1900 Park Fare. I don’t remember this meal, another buffet, for the food nearly as much as I do for watching our daughter show zero interest in Cinderlla’s stepmother, warm up to the very funny stepsisters and glow when Cinderella came around. I gotta give it to those step sisters, they were pretty funny, tossing tame insults and one-liners across the room at one another and convincing the kids (and me to a lesser extent) that they were the evil, mean, awful creatures seen in the Disney classic.