Cheesy  Baked Chicken Spaghetti

This cheesy Baked Chicken Spaghetti is the ultimate comfort food. Tender chicken breast, crispy bacon, and spinach in a creamy,  cheese sauce will have your family wanting seconds.

We had this for dinner than and had the leftovers for lunch during the week. It is equally delicious reheated. This recipe makes a lot of food, it is great for potlucks or when you want to feed a crowd or you can freeze it for ready meals.

All you need is a prep plan and a casserole dish to make this delicious meal your family and friends will love.

3 Ways to Customize This Cheesy baked Chicken Spaghetti recipe

It’s easy to customize this Cheesy Baked Chicken Spaghetti recipe. For instance if you don’t like bacon you can leave it out.

Or if you really love the smoky goodness of bacon add more. And if you don’t like spinach, no worries leave it out.

Although I like using spaghetti in this recipe, you don’t have to, you can use whatever shape you like. I do recommend whenever using pasta in a baked dish under cook it a bit, because your going to cook it twice.

Ingredients

• 1 Lb. spaghetti
• 2 cubed skinless boneless chicken breast
• 4 slices diced bacon
• 1 cup each grated parmesan, cheddar and mozzarella
• 1 cup heavy cream
• 1 cup reserved pasta water
• 1 cup chicken broth
• 2 cups chopped spinach
• 1 Tbs. each butter and olive oil
• 2 Tbs. chopped garlic
• 1/2 cup chopped yellow onion
• Salt and Pepper to taste

Instructions

1. Cook Spaghetti according to package under cooking by 3 minutes and reserving 1 cup of the water before draining
2. Preheat oven to 375
3. Meanwhile in a large saute pan bring the butter and oil to medium heat add the diced bacon cook until almost crispy
4. Salt and pepper the chicken add to the saute pan, cook until golden brown
5. Deglaze the pan with the chicken broth scraping up the brown bits at the bottom of the pan
6. Add the heavy cream, pasta water simmer until slightly thicken about 10 minutes
7. Add the spinach and cheeses simmer until melted about 5 minutes
8. Toss  the spaghetti with the cheese sauce Add parsley
9. Transfer the spaghetti into an oven proof casserole dish
10. Bake in a preheated oven 45 minutes
11. Sprinkle with additional parsley and parmesan

Spicy Spaghetti Shrimp

Transform shrimp into a flavorful date- night worthy dinner with this Spicy Spaghetti Shrimp recipe, in less than 30 minutes!!

Chunky with capers, olives and tomatoes this quick tomato sauce taste much like the familiar puttanesca sauce that is usually served over pasta .

In this easy recipe I used this delicious sauce to coat the shrimp as well as the spaghetti to produce a meal that will have family and friends coming back for seconds.

Why I love this Spicy Shrimp Spaghetti recipe

There are more than a few reasons why I love This Spicy Shrimp Spaghetti recipe.

First and most importantly its easy peasy. It really is one of those recipes that comes together in less than 30 minutes but your friends and family will think it took much longer, who doesn’t like that?

Not only is this recipe easy, this pretty pasta is one my family loves and I love that they eating a healthy meal. If that isn’t enough this recipe is affordable when you serve the shrimp sauce over pasta.

If you make this easy recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 1 Lb. large peeled and deveined shrimp
• 1/2 Lb. Spaghetti
• 1  Tbs.  each olive oil and butter
• 2 Tbs. minced garlic
• 1 Tbs. dried hot pepper flakes
• 1 14.5 oz. can crushed tomatoes in thick puree
• 2 chopped fresh  tomatoes
• 2 Tbs. drained capers
• 1/2 cup pitted chopped black olives
• 1 Tbs. each chopped rosemary, Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 1 cup of the water before draining
2. Meanwhile in a large nonstick saute pan heat the oil and butter to medium heat
3. Add the shrimp, garlic, red pepper flakes salt and pepper the shrimp now
4. Sautee stirring occasionally until the shrimp are just done about 5 minutes
5. Remove the shrimp with a slotted spoon and set aside
6. Add the fresh tomatoes, canned tomatoes, reserved pasta water, herbs, capers and olives to the saute pan
7. Simmer covered for 15 minutes
8. Return shrimp to saute pan just to heat through
9. Toss the shrimp with the pasta
10. Sprinkle with additional chopped Italian parsley …. ENJOY

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!!!

Buffalo Langostino Lobster Bruschetta

Don’t let the sound of this Buffalo Langostino Lobster Bruschetta intimidate  you.  It’s an easy recipe and affordable too when you use langostino lobster.

Consumers are attracted to using langostino lobster for two main reasons size and cost. The size of the langostino tail is ideal for cooks looking for bite size portions of meat. Moreover the price of langostino lobster is well under half the price of lobster.

As far as am concerned, they taste and eat pretty much the same and are prefect in this bruschetta recipe.

Langostino lobster is an affordable alternative to higher priced shellfish, and can be used in any recipe that calls for lobster, shrimp or crab.

How To Make This Buffalo Langostino Lobster Bruschetta

Start making this Buffalo Langostino Lobster Bruschetta by first toasting some really good crusty Italian bread spread with some really good pesto store bought or homemade. Next simmer the butter and Franks Hot sauce on low heat, stirring constantly.

Third you can prepare the topping ahead of time and assemble the bruschetta just before serving. This is a delicious recipe made more affordable by using less expensive Langostino Lobster.

I hope you try it and please don’t forget to leave me a command. I love hearing from you it’s my favorite part!!!

Ingredients

• 8 slices crusty Italian bread
• 1 cup prepared pesto sauce
• 1/2 lb. langostino lobster meat
• 1 cup Frank’s Hot sauce
• 1/2 stick butter
• 1 cup crumbled gorgonzola cheese
• 1 grated carrot
• 1 stalk thinly sliced celery
• 1 bunch thinly sliced radishes
• 1/2 small dice red onion
• 1 Tbls. chopped garlic
• Juice from one lemon
• 1 Tbls. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Spread the bread with the pesto sauce toast until golden brown
2. Meanwhile in a medium saute pan heat the butter to medium high
3. Add the Garlic saute until tender and just beginning to brown
4. Add the hot sauce simmer until the sauce thickens slightly about 5 minutes
5. Add the lobster simmer 5 minutes more
6. Make the celery slaw by mixing the celery, carrot, radishes, Italian parsley, gorgonzola and lemon juice
7. Mix the buffalo lobster with the celery slaw
8. Top the toasted pesto bread with the lobster mixture….. ENJOY!!!!

Cheesy Fajita Penne

Hi friends,

Although am not vegetarian it seems like a lot of my pasta recipes are. This Cheesy Fajita Penne vegetarian recipe came about because I had the ingredients on hand and wanted to use them.

If you been following along you know I don’t like waste, and often these throw together meals become family favorites, this one did.

Tender peppers, spinach and penne pasta in a creamy, cheesy, light tomato  sauce makes this easy recipe one your family will love. If your looking for easy, quick and delicious the trifecta for dinner success make this.

How To Make This Cheesy Fajita Penne

Start making this Cheesy Fajita Penne recipe by cooking the pasta  in a medium size stock pot , be sure  to save 2 cups of the water before draining. Next while the pasta is cooking  start making the sauce in a large enough saute pan to allow the peppers to fry and holds all the ingredients, has a lid and can be used in multiple saute recipes.

This is a delicious, easy recipe that can be on your table in 30 minutes. It’s prefect when your craving a meatless meal with  lots of cheesy goodness.

If you make this Cheesy Fajita Penne please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you!!!

Ingredients

• 1 Lb. Penne Pasta
• 1 red and 1 green bell pepper cut into medium dice
• 2 cups chopped spinach
• 1 yellow onion
• 3 Tbs. chopped garlic
• 2 Tbs. each butter and olive oil
• 1 14.5  tomato sauce
• 2 cups reserved pasta water
• 1 cup heavy cream
• 1 cup shredded  sharp American cheese
• 1 cup grated parmesan
• 3Tbs. 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 before draining
2. Meanwhile in a large saute pan  bring the oil and butter to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Turn the heat to medium high add the peppers and saute until crisp
5. Add the tomato sauce, cream and reserved pasta water
6. Lower the heat and simmer covered 15 minutes
7. Add the spinach, herbs, cheddar and parmesan cheese simmer 5 minutes longer
8. Toss the Penne in the sauce adjust seasonings ENJOY!!!!

Chicken Breast Cacciatore Pappardelle

This Chicken Breast Cacciatore Pappardelle recipe is my lightened up version using skinless, boneless chicken breast. Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken breast, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste. It’s an easy throw- together meal, with the most delicious sauce full of flavors that wake up your taste buds.

Garlic, onions, carrots, mushrooms, peppers  and olives in a rustic sauce with melt in your mouth chicken will have family and friends coming back for secondsWhat To Serve With Chicken Breast Cacciatore Pappardella

I serve this Chicken Breast Cacciatore Pappardella over a wide pasta noodle. You can serve it over creamy polenta, garlicky mashed potatoes or pasta,  or this cacciatore recipe is delicious on it’s own with crusty Italian bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it in freezer friendly containers  up to three months, for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells that fills your home with comfort and warmth, and me with childhood memories of my Mama’s chicken cacciatore meals on many Sundays!!!

Keep it simple, keep it fresh, keep it delicious, and customize to make it your own. Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe that’s my favorite part.

Happy Day My Dears…Enjoy!!

Ingredients

• 4 boneless skinless chicken breast
• 1/2  Lb. Pappardelle
• 2 tablespoons each butter and olive oil
• 1 copped yellow onion
• 3 Tbls. chopped garlic
• 2 chopped carrots
• 8 oz. chopped mushrooms
• 1 cup Mediterranean pitted olives
• 1 red and 1 green sliced peppers
• 1 28 oz. can crushed tomatoes
• 1 14.5 oz. can tomato sauce
• 1 cup chicken stock or white wine
• 1 cup resevered pasta water
• 2 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes
• 6 sprigs of thyme
• Salt and Pepper to taste
• 1 cup grated parmesan cheese
• Instructions
• Cook Pasta according to package directions reserving 1 cup of the pasta water
• Salt and pepper chicken
• Heat oil and butter to medium high
• Add Chicken saute until golden brown
• Add onion and garlic saute until tender and just beginning to brown
• Add  the peppers saute until tender
• Add  the tomatoes, reserved pasta water and chicken stock or white wine
• Simmer covered  45 minutes
• Toss the pasta in the chicken cacciatore sauce
• Garnish with additional Italian parsley, basil  and grated parmesan 

   

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

Vegetarian Eggplant Zucchini fusilli

Good morning, It’s meatless Monday in my kitchen today with this Vegetarian Eggplant Zucchini Fusilli. Cork screw shaped pasta, good for you ingredients, in a light tomato pan sauce, will have you making this pasta recipe often.

I usually make this in the summer when my garden is bursting with more eggplants and zucchinis than I have recipes for, but the eggplant looked beautiful at  the store and I was craving Italian but also wanted a lighter meal after heavy holiday eating.

Personalize This Vegetarian Eggplant Zucchini Fusilli Recipe

You can make this Vegetarian Eggplant Zucchini Fusilli recipe your very own, to fit your lifestyle and taste, by changing up a few things.

For instance,  the pasta shape if you don’t like fusilli use any shape you like. Having said that I have to say, I love short pasta in this recipe verses long, with short pasta you get a taste of all the delicious ingredients in one forkful.

Also the eggplant and zucchini ratio can be changed. If you like zucchini more than eggplant than use more zucchini or vice- verse.

One more thing you can try, if your craving gooey cheese goodness add 1 cup of shredded mozzarella along with the parmesan cheese for a richer pasta dish.

I almost forget, the canned tomatoes can be switched, you can use fresh tomatoes when in season or you can use prepared marinara sauce, the best store bought or my easy homemade marinara.

on a side note, always use the right size pans for ultimate success in your home kitchen. One good basic set of pots and pans is all you need.to cook restaurant style recipes at home.

If you make this recipe please leave me a comment and tag me on Instagram. I love hearing from you!!!

Ingredients

• 1/2 Lbs. Fusilli
• 1 medium eggplant peeled and cut into medium dice
• 2 Tbls. each butter and olive oil
• 1 each green and yellow zucchini cut in medium dice
• 1 chopped yellow onion
• 2 Tbls. chopped garlic
• 1 14.5 can crushed tomatoes
• 2 cups resevered pasta water
• 1 cup grated parmesan cheese
• 1/2 bunch each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving two cups of the pasta water before draining
2. Mean while in a large saute pan bring the butter and olive oil to medium heat, saute the onions and garlic until tender and just beginning t brown
3. Add the cut eggplant and zucchini salt and pepper now, saute until brown
4. Add the water and tomatoes simmer covered for 25 minutes
5. Add the cheese, herbs and cooked pasta heat through
6. Sprinkle with  additional  cheese and herbs… ENJOY!!!!!

Chicken Sausage Farfalle Pasta

Heading into the New Year with a  this new Chicken Sausage Farfalle Pasta recipe. Chicken Italian sausage, crunchy bell peppers and marinara combined with cheesy goodness create a delicious sauce.

This pasta with  healthier chicken sausage and peppers is nothing short of amazingness. I couldn’t stop eating it. Not shocking I know, because I love pasta, and  this Italian girl loves all Italian flavors.

I know I post a lot of pasta recipes, but when am stuck on “what’s for dinner” it’s pasta to the rescue. Pasta is easy, versatile, and who doesn’t love pasta???? You could literally have Pasta every day for a month without repeating the same recipe, that’s how versatile pasta is.

Customize This Chicken Sausage Farfalle pasta recipe

This Chicken Sausage Farfalle Pasta recipe is so easy to customize to fit your lifestyle and taste. for instance I used farfalle pasta,

a bow tie shaped pasta. Any shape pasta works with this recipe, although I prefer a short shape you can use any shape you like.

And because I wanted to keep it healthier I used  Italian flavored Chicken sausage. If chicken sausage isn’t your thing use any sausage

you like. One more thing I used my homemade marinara sauce in this recipe which I always have on hand, if you don’t you can use store bought marinara. I’ve linked both marinara alternatives.

Ingredients

• 1/2 Lb. Farfalle Pasta
• 2 Tbs. butter
• 1/2 Lb. Chicken Italian sausage
• 1 each  chopped red and green  bell peppers
• 1 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 cups prepared marinara sauce
• 1 cup reserved paste water
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 4 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large saute pan in 2 Tbs. of butter saute the onion, peppers and garlic until tender and just beginning to brown
3. Remove casting from the sausage add to saute pan breaking up large pieces with a spoon saute until golden
4. Add the marinara sauce, reserved pasta water and herbs simmer covered 15 minutes
5. Add the cheeses simmer 10 minutes longer
6. Add the pasta to the sauce adjust salt and pepper to taste
7. Top with additional parsley and parmesan