Creamy Cavatappi Philly Pasta

This Creamy Cavatappi Philly Pasta is showcasing one of my favorite flavors the Philly Cheese Steak, and one of my favorite pasta Cavatappi shaped pasta.

Corkscrew shaped pasta tossed in a creamy, cheesy sauce of tender sirloin steak, flavorful bell peppers, and mild tasty spinach will have family and friends craving seconds.

Our first eatery was a busy hole in the wall submarine sandwich shop,  in a California town that had no idea what a submarine sandwich was, the Philly cheese steak submarine was the top seller.  This Creamy Cavatappi Philly Paste recipe was inspired by that sandwich.

Some  Ingredients I used  To make This Creamy Cavatappi Philly Paste

I used Cavatappi in this Creamy Cavatappi Philly Paste , it’s  one of my favorite pasta shape, If that weren’t  enough there’s more.

Cavatappi is a short pasta tube that looks similar to small corkscrews. It’s slender, spiral shape makes it great for serving with sauces, the prefect shape to hold this chunky pasta sauce full of Italian flavors.

The bell peppers I used where what I had on hand 1 red and 2 yellow, you can use what you have or what you your taste preference is.

Also in this easy pasta recipe I used my Real Easy Marinara sauce, something I always have on hand, if you don’t use your favorite store bought.

One other must have in any Italian kitchen and what I use to saute, is a good olive oil.

It doesn’t have to be extra virgin olive oil save that for salads, for sautéing a good quality and less pricy olive oil is good for cooking, unless the main sauce ingredient is olive oil then it’s worth the higher cost of using extra virgin olive oil.

One more important thing to use not only  in this Creamy Cavatappi Philly Pasta recipe but in everything you saute is the right size saute pan. The right size pan can make all the difference to a meal that’s so-so to real recipe success.

One more thing I use is your input to decide on recipes. So please leave me a comment on your experiences with my recipes and please don’t forget to tag me on Instagram with your creations. I love hearing for you!!!!

Ingredients

• 1 Lb. Cavatappi pasta
• 1/2 Lb. thinly sliced sirloin steak
• 3  diced small bell peppers
• 2 cups chopped spinach
• 2 Tbs. each olive oil and butter
• 1 chopped yellow onion
• 3 Tbs. chopped garlic
• 1 cup shredded mozzarella
• 1 cup grated parmesan
• 1 cup heavy cream
• 1 cup marinara
• 2  cups reserved pasta water
• 2 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving  2 cups of the water
2. Meanwhile in a large saute pan bring the butter and oil to moderate heat
3. Add the onions and garlic saute until tender and just beginning to brown
4. Add the bell peppers saute until tender
5. Add the steak salt and pepper now saute until steak is slightly browned
6. Deglaze the pan with the pasta water scraping up the brown bits
7.  Add the marinara and cream simmer covered for 20 minutes
8. Add the spinach, herbs, mozzarella and parmesan cheese simmer 5 minutes longer or until cheese is melted and spinach is wilted
9. Toss in the drained pasta adjust seasonings and enjoy

Healthy Chicken Goulash

This Healthy Chicken Goulash is made healthy by using ground chicken in place of the traditional beef, and adding good for you vegetables. A little secret shsssss don’t tell my family, I add chopped spinach to a lot of my recipes.

It’s a good way to get our picky eaters to eat some greens and a good place to put them is in this goulash.

It’s a cozy family meal that comes together quick, is easy and doesn’t need a lot of ingredients.

It can be on your table in 30 minutes, not only is it quick and easy it’s real good, and that’s not even the best part, the best part ONE PAN COOKING!!!

It’s a great  recipe for those busy night, when commitments are long and time is short, or fancy enough for special meals with friends.

Customize This Healthy Chicken Goulash

This Healthy Chicken Goulash recipe is easy to customize to fit your lifestyle and taste.

The recipe calls for 2 cups of spinach if your family likes spinach, by all means add more, I do. I used ground chicken you can go the traditional route and use ground beef, or ground turkey if that s what you prefer.

It doesn’t matter how much spinach you use, what shaped pasta or what meat you use, this recipe is sure to become a family favorite in your home  as it has in mine!!!!

One thing that does matter in this Healthy Chicken Goulash recipe and in any one pan meals is to be sure to use the right size pan to hold all the ingredients. I’ve linked my favorite.

I hope you try this easy comforting recipe and please leave me a comment when you do. I love hearing from you it’s my favorite part!!!

Ingredients

• 1/2 Lbs. shell pasta
• 1/2 Lbs. ground chicken
• 2 cups spinach chopped
• 1 chopped onion
• 2 peeled and chopped carrots
• 2  chopped celery stalks
• 1 chopped bell pepper
• 1 tablespoon chopped garlic
• 1 14.5 oz. can chopped tomatoes
• 1 14.5 oz. con tomato sauce
• 1 cup chicken stock
• 1 cup grated parmesan
• 2 Tbs. paprika
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Instruction
• 1. Heat oil and butter to medium heat add onion and garlic saute until tender and just beginning to brown
• Add the carrots, bell pepper and celery saute just a few minutes to blend flavors
• Add ground chicken cook until brown sprinkle with the paprika, salt and pepper to taste
• Add tomatoes and chicken stock
• Simmer  covered  15 minutes
• Add pasta simmer 15 minutes longer
• Add the parmesan cheese, spinach and herbs last 5 minutes
• Salt and pepper to taste.

Sausage Cabbage Gnocchi

This Sausage cabbage gnocchi recipe is so easy when you use store bought potato gnocchi. Gnocchi, who doesn’t like them? Anyone ?

These little dumpling of comfort and joy are a favorite in my house, pair them with a delicious sauce of healthier chicken sausage and cabbage in a light tomato sauce and you have a meal everyone will love and you’ll feel good about serving it.

3 Tips when making Sausage Cabbage Gnocchi

First be sure to use  good quality gnocchi, since that’s the main ingredient in this Sausage Cabbage Gnocchi  Recipe. Second, I used chicken Italian sausage for a healthier alternative, but you can use any flavor sausage you like, be sure to remove the casings before cooking.

And third be sure the saute pan is big enough to hold all the ingredients and the sauce is simmering and hot before adding the gnocchi, and keep the pan covered.

This Sausage Cabbage Gnocchi recipe is easy, delicious and it can be on your table in less than 30 minutes.

If you make this recipe please leave me a comment, and don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 Lb. store bought potato
• 1/2 Lb. shredded red and green cabbage
• 1 lb. chicken Italian sausage
• 1 chopped red onion
• 2 Tbs. chopped garlic
• 2 cups prepared marinara sauce
• 1 cup water
• 1 cup grated parmesan cheese
• 1/4 cup chopped Italian parsley
• 2 Tbs. butter
• Salt and pepper to taste

Instructions

1. In a large saute pan bring the butter to medium heat
2. Add the onion and garlic saute until tender and just beginning to brown
3. Remove casings from sausage add to the saute pan saute until golden breaking up the pieces with a spoon
4. Add the cabbage saute until limp salt and pepper the cabbage
5. Add the prepared marinara and water bring to a simmer add the gnocchi
6. Simmer on low covered for 1o minutes add the Italian parsley and parmesan cheese the last 5 minutes
7. Sprinkle with parmesan ENJOY!!!

Two Bean Steak Chili

It’s chili season, and Am excited to share my best Two Bean Steak Chili Recipe with you. Tender melt in your mouth slow cooked steak, white and red kidney beans in a rich tomato sauce make this chili my favorite chili recipe.

I go easy on the beans in this chili recipe, but you can add more or less or omit them altogether.

My family doesn’t like too spicy food so I go easy on the chili powder too, you can adjust the heat in this recipe use less or more depending on what you like.

I like to use chuck steak which has a lot of beefy flavor. But any cut of beef that’s marked “stewing beef” works well in this recipe. You want a tough cut of meat that  soften and become tender and tasty after a long cook time.

You’ll want to keep this recipe on your meal rotation to make at least once a week, during the colder weather months.

Toppings For This Two Bean Steak Chili

Normally,  it’s all about the toppings in chili recipes. But this Two Bean Steak Chili recipe is so rich that you won’t need a lot of go -to chili toppings.

The topping I liked the best on this steak chili are avocados and sharp cheddar cheese. I found that adding more toppings distract from the rich flavor of the chili, instead of adding to it. I am not saying to not test different toppings for yourself, am saying that’s what I found.

Here’s some to try red onions, nacho chips, cilantro or sliced jalapenos, just remember not to over powder the rich beefy flavor with to many toppings!!!

This Two Bean Steak Chili is the ultimate comfort food, A chili so good you won’t have any leftovers, but if you do this recipe is so freezer friendly if stored in the right freezer containers.

Here’s a tip you should purposely double this chili recipe, for delicious ready made meals on busy weeknights.

Ingredients

• 1 Lb. Chuck Steak
• 2 chopped yellow onions
• 3 Tbls. chopped garlic
• 1 cup chopped celery
• 1  chopped and seeded  pepper jalapeno pepper
• 1 14.5 can each diced tomatoes and tomato sauce
• 1 14.5 can each red and white kidney beans undrained
• 2 cups beef broth
• 3 Tbs. chili powder
• 2 Tbs. each cumin, oregano, smoky paprika  and coriander
• 2 bay leaves
• 3 Tbls. olive oil
• Salt and pepper to taste

Instructions

1. Cut the steak into equal size pieces and salt and pepper
2. In a medium size stock pot bring the oil to medium high heat
3. Add the steak and sear completely
4. Add the onions, garlic and jalapeno pepper saute until tender and just beginning to brown
5. Add all the spices now
6. Add the tomatoes and beef broth lower the heat, simmer covered  for 2 hours
7. Add the beans adjust seasonings and simmer an additional 30 minutes
8. Top with your favorite chili toppings ….ENJOY!!!

Thick Cut Skillet Steaks

Sometimes it’s amazing of a few ingredients can produce such a delicious outcome like these Thick Cut Skillet Steaks.

Of course the ingredients have to be good, my older bother, an amazing chef told me when we where starting out in the restaurant

business ” you put garbage in you’ll get garbage out” I never forgot that statement. So here you have it, two 1 pound prime rib steaks that I cut from the rib lion, sprinkled with salt and pepper and topped with a simple pan sauce.

If your looking for a way to cook steak with the ultimate crust use a cast iron skillet, since it retains heat for  perfectly seared steaks!!!!

Tips for these Thick Cut Skillet Steaks

The first step to a great sear is to be sure the skillet is hot enough, you need to hear the sizzle. Second, repeatly  flipping the steaks before searing toughens the meat,  it’s best to sear completely on one side before searing the other side.

One more thing, you can customize this Thick Cut Skillet Steaks recipe instead of using the more expense prime rib cut of meat you can use a more moderately priced cut of steak, like boneless strip steak.

On a side note to measure the thickness of the steaks for even cooking use two fingers for thick and one for medium as a guide line. Also these two Prime Rib steaks were 1 lb. each 2 steaks should  be enough for 3 to 4 people.

DO NOT PUT IMAGES IN THIS TEXT BLOCK!

Ingredients

• 2 1 lb. prime rib steaks
• 2 Tbls. each butter and olive oil
• Salt and pepper to taste
• 1/2 cup beef broth or red wine
• 2 Tbls. each chopped garlic and yellow onion
• 2 Tbls. each chopped Italian parsley, thyme and oregano

Instructions

1. Turn oven to 425 degrees
2. Salt and pepper steaks let sit at room temperature for 15 minutes
3. Meanwhile in a large oven proof skillet bring the butter and olive oil to medium high
4. Add the garlic and yellow onion saute until tender and just beginning to brown
5. Push the onion and garlic to  one side of pan
6. Turn the heat to high add the steaks sear the steaks 2 to 3 minutes per side only flipping the steaks once
7. Add The beef broth or red wine and herbs scraping up all the brown bits at the bottom of the pan
8. Transfer the pan to the preheated oven cook for 7 to 9 minutes for medium rare adjusting oven times to your preference.
9. Remove from oven and turn oven off
10. Transfer steaks to cutting broad tent with alumni foil
11. Meanwhile add 1/3 stick of butter to the skillet return to stovetop and simmer for five minutes
12. Pour Pan sauce over steaks…. Enjoy

Baked Unstuffed Shells

Hi Guys,

It’s that week between Christmas and New year when I don’t know what day it is, or what time zone am in. This time of year I need comfort food.

And the comfort comes in the form of this Baked Unstuffed Shells recipe. Jumbo shells, ground beef, and cheese in a tomato sauce is baked to a golden,  cheesy deliciousness family and friends will crave.

Baked pasta dishes are one of the most  comforting meals this time of year and this recipe is one of my favorites!!

Why This Baked Unstuffed Shells recipe is one of my favorites

I love this Baked Unstuffed Shells recipe, because first and most importantly it’s easy. You don’t have to stuff the shells, some stuff themselves when you mix it altogether.

Another reason I like this recipe,  it comes together pretty quickly if you have a prep plan in place

Third this Baked Unstuffed Shell recipe can be made ahead of time, kept in the refrigerator and baked the day you plan to serve it. In fact you can make this recipe and freeze it  for ready made meals, on busy weeknights.

When you think of this recipe, think pasta casserole and who doesn’t love a pasta casserole that can go from freezer to oven to table?

Serve and bake it in a beautiful white casserole dish that goes from oven to table and will  look pretty on your table.

If you Make this Baked Unstuffed Shells recipe please leave me a comment and please don’t forget to tag me on Instagram.

I love hearing from you  it’s my favorite part!!!

Ingredients

• 1 lb. large shells
• 1 lb. lean ground beef
• 1 15 oz. crushed tomatoes
• 1 15 oz. tomato sauce
• 2 cups water
• 1 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups shredded mozzarella
• 1 cup grated parmesan
• 1/4 cup each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Pre heat oven to 375 degrees
2. In a large saute pan saute the onion and garlic until tender and just beginning to brown
3. Add the ground beef salt and pepper now saute until brow drain fat
4. Add the tomatoes and water simmer covered for 15 minutes
5. Add the pasta shells simmer for 10 minutes
6. Add the cheeses and herbs
7. Transfer to an oven proof casserole dish
8. Top with additional mozzarella and parmesan
9. Bake covered for 20 minutes uncover and bake 10 more minutes or until golden brown and bubbly

Meaty Unstuffed  Pasta Shells

Hi Friends, I know it’s the most wonderful time of the year for most people, but It can also be the most busy and stressful time of the year too.

So I am sharing this easy, stress free one pot Meaty Unstuffed Pasta Shell Recipe. Essentially  this is a take on stuffed pasta shells without the fuss of stuffing each shell individually.

This recipe is cooked in one pot on top of the stove and the best part, it uses few ingredients, you probably have on hand. Lean ground beef and healthy ground turkey seasoned with Italian flavors and covered with a tomato sauce make this  recipe delicious and will  make you happy serving it.

That’s all you need one stock pot and 30 minutes to have this Italian inspired meal on your table.

Customize This Meaty Unstuffed Pasta Shells recipe

Just like most of my recipes this Meaty Unstuffed Pasta shells recipe can be customized to fit your lifestyle and taste. For instance if

you want to eliminate the ground beef just double the amount of ground turkey. And if you don’t like ground turkey just double the ground beef.

Another thing, if you don’t like jumbo pasta shells you can use smaller pasta shapes, adding then 5 minutes before finishing the cooking process.

In this recipe I used canned tomatoes, you can use marinara sauce instead if you have it on hand. You can also vary the cheeses and the amount according to your taste preference.

 Just keep it easy and delicious and if you make this Meaty Unstuffed Pasta Shell recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you. It’s my favorite Part!!!!

Ingredients

• 1/2 lb. large shells
• 1/2 lb. lean ground beef
• 1/2 lb. ground turkey
• 2 cups chopped spinach
• 1 chopped onion
• 2 Tablespoons chopped garlic
• 1 15 oz. crushed tomatoes
• 1 15 oz. tomato sauce
• 1 cup water
• 1 tablespoon each chopped Italian parsley, thyme, oregano, and basil
• 1 cup grated parmesan
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. In a medium stock pot bring oil and butter to medium high
2. Saute onion and garlic until tender and just beginning to brown
3. Add the ground beef and ground turkey saute until browned
4. Salt and pepper to taste now and add the herbs now
5. Add the tomatoes and water simmer 10 minutes
6. Add the pasta simmer covered for 15 minutes
7. Add the cheese and spinach the last 5 minutes
8.  Serve with topped with additional parmesan and Italian parsley

Creamy Chicken Broccoli Fettuccini

Is it just me, or does December seem to be the shortest month of the year? And question number two who’s looking for a quick and easy pasta recipe?

I have the answer to question two. I am always looking for quick and easy especially this time of year. So I came up with this  quick, easy Creamy Chicken Broccoli recipe the comes together in less than 3o minutes.

That’s right as long as it takes to cook the pasta you can have this restaurant quality meal on your table. Bite tender chicken, crisp tender broccoli, a hint of tomatoes in a garlic light cream sauce and full of Italian flavors, will make this one of the go to recipes, when your craving Italian and  need quick and easy too!!!

3 Tips When Making Creamy Chicken Broccoli Fettuccini

One: when your cooking the chicken for this Creamy Chicken Broccoli Fettuccini don’t overcook it, and be sure the saute pan is big enough to brown the chicken . Okay I know that was two.

Next, always under cook the pasta just a bit this allows for the reheat. And finally always save some pasta water, this step is easily missed.

And let me tell you, the pasta water with all it’s starch is a magical ingredient that thickens the sauce and adds more flavor. I always save more than I need just in case.

Get in the habit of always saving some of the pasta water if your boiling pasta!!

Oh one more thing be sure to deglaze the saute pan. That’s another important step, there’s a lot of flavor in the bottom of the

saute pan be sure to scrape all those brown bits up using a large spoon

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. Hearing from you is my favorite part!!!

Ingredients

• 1 lb. fettuccini
• 3 boneless skinless chicken breast cut in medium chunks
• 1/4 cup flour
• 1 lb. broccoli flowerets
• 2 cups diced tomatoes
• 2 cups chopped spinach
• 2 Tablespoons each butter and extra virgin olive oil
• 1/2 chopped onion
• pinch of nutmeg
• 2 Tablespoons chopped garlic
• 2 Tablespoons chopped Italian parsley
• 1 cups reserved pasta water
• 1 cup chicken stock or wine white
• 1 cup heavy cream
• 1 cup parmesan
• Salt and pepper to taste

Instructions

1. Cook el dente adding the broccoli the last 3 minutes remove broccoli run under cold water, set aside. And reserve two cups of the pasta water before draining
2. Salt and pepper chicken chunks dust lightly with the four
3. Saute the Chicken until golden brown and cooked through about 10 minutes remove and set aside
4. Add the  tomatoes, garlic and onion saute until tender and just beginning to brown
5. Deglaze the pan with chicken stock or white wine scraping up all the brown bits at the bottom simmer a few minutes
6. Add the cream, nutmeg, reserved pasta water and parmesan cheese simmer 15 minutes or until sauce thickens
7. Return chicken and broccoli add the chopped spinach to saute pan cook just to wilt the spinach
8. Add the drained fettuccini
9. Sprinkle with Italian parsley and additional parmesan cheese

Roasted Sausage and Peppers

It’s the busiest time of the year. Even with a pandemic we are still cooking, baking, decorating and home schooling.

So now is the time to keep it easy, with this sheet pan Roasted Sausage and Peppers recipe. full of Italian flavors, it’s one of those throw together meals you put in the toaster oven/ air fryer for hands free cooking.

This dinner for four recipe, fits perfectly in my Cuisinart Toaster oven/ air fry .Making this recipe real easy and real quick in less than 30 minutes quick. that’s how quick. Italian flavored chicken sausage, mini bell peppers, onions, whole cloves of garlic drizzled with olive oil and balsamic vinegar then roasted and finally topped with cheesy goodness will have everyone wanting more.

How To Customize Roasted Sausage And Pepper Recipe

In this Roasted Sausage And Peppers recipe, you don’t have to use mini bell peppers, although they may or may not  look prettier, you can use a combination of colored sliced regular bell peppers.  If you like spice throw a couple of these hot peppers in the mix for an extra kick. 

I used Italian flavored Italian sausage for a healthier option, you don’t have too. This recipe works real good with chicken breasts, cut into large chunks.

It’s such an easy recipe that uses few ingredients, with even fewer steps, I was hesitate to write this post. Then in re thinking about the busyness of our lives not only at this time of year but in general, there’s no better time than now to share quick, easy recipes.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part.

Ingredients

• 4 links Italian style chicken sausage each cut into 4 pieces
• 1 lb. mini peppers
• 1 sliced red onion
• 1 slice yellow onions
• 6 whole cloves garlic
• 1 Tablespoon olive oil
• 2 Tablespoons balsamic vinegar
• 6 sprigs thyme
• 1 cup shredded mozzarella

Instructions

1. Mix ever thing together except the cheese
2. Bake in a 375 degree oven for 15 minutes
3. Add the cheese and bake 5 minutes longer or until cheese melts
4. If making sandwiches toast the bread before assembly the sandwiches

 Short Rib Fettuccini

It’s that time of year when I bring out my Dutch Oven for slow cooked braised recipes. Your going to love this hearty

winter Short Rib Fettuccini recipe. Succulent short ribs slow cooked in a wine and beef broth and severed over a bed  of fettuccini.

The combination of flavors is addicting and will have family and friends craving more!!! Even now days later am still craving the flavor bliss of this stick to your ribs meal!!!

Tips When  Making  Short Rib Fettuccini

First and foremost use good quality Short ribs since the main ingredient in this Short Rib Fettuccini recipe is the short ribs, they should be the best.

Second and just as important be sure the heat is high enough, to sear the meat before adding the wine. And last but not least this recipe takes time to cook, so allow enough time for the three hours it takes to have the meat fork tender.

On a side note, you don’t have to use Fettuccini or pasta. This recipe is delicious on it’s own or over creamy polenta.

You don’t have to use pancetta either, you can use bacon. I had pancetta so that’s what I used. If you make this recipe please leave me comment here, and don’t forget to tag me on Instagram with your creations.

I love hearing from you, it’s my favorite part!!!

Ingredients

• 8 pieces boneless short ribs cut in large dice
• 1 lb. fettuccine
• 1/2 cup flour
• 6 pieces pancetta diced
• 1 onion chopped
• 2 stalks chopped celery
• 3 peeled sliced carrots
• 1 cup red wine
• 2 cups beef broth
• 8 sprigs of thyme and rosemary
• 1 cup peas
• Salt and pepper to taste
• 2 Tablespoons chopped Italian parsley

Instructions

1. Salt and pepper the meat coat with the flour
2. In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy
3. Add the short ribs and cook until browned
4. Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan
5. Now add the beef broth, thyme and rosemary
6. Simmer covered for 2 1/2 hours
7. Add the carrots, peas and celery simmer 1/2 longer
8. Mean while cook the fettuccini according to package directions
9. Toss the fettuccini with the short rib sauce
10. Sprinkle with Italian Parsley and ENJOY!!!!