Creamy Baked Prosciutto Pappardelle Pasta

Happy December!!! It’s the most wonderful time of the year and it can also be the most stressful time of the year.

Try this Creamy Baked Prosciutto Pappardelle Pasta recipe for a stress free meal, everyone will love. Pappardelle pasta, bacon and prosciutto in a creamy, cheesy sauce baked to a golden brown sure to impress family and friends.

I like simple recipes that come together quickly, don’t use many ingredients, and if you can put it in the oven for a hands free dinner, that’s what dreams are made of.

Things to know about this Creamy Baked Prosciutto Pappardelle Pasta recipe

Yes you can customize this Baked prosciutto Pappardella, recipe to fit your lifestyle and taste. Pappardelle, a wide flat noodle can be a show stopper, you can use any shape pasta you like. You can also use pancetta instead of the bacon or you can leave it out. The same is true for the prosciutto, if you don’t like prosciutto, substitute ham for it.

I bake this Prosciutto Pappardelle recipe in a casserole dish that goes from oven totable in my toaster oven/ fryer. I said it before and I’ll say it again my toaster oven/fryer is the most used appliance in my kitchen and for good reason it’s quick, easy to use and it fries with no oil!!!!

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

Happy December my dear friends. I hope the spirit of the season fill your homes with gratitude and generosity.

Ingredients

1 lb. pappardelle
1/2 stick butter
4 slices bacon diced
1/2 cup prosciutto cut into strips
3 tablespoons flour
2 cups low fat milk
1 cup reserved pasta water
1 cup grated parmesan cheese
1 cup shredded mozzarella
2 cups chopped spinach
1/2 chopped onion
2 Tablespoons chopped garlic
pinch of nutmeg
Salt and pepper to taste

Instructions

Cook the Pappardelle according to package directions reserving 1 cup of the pasta water before daining
In a heavy saucepan cook the bacon in 2 tablespoons of butter until crispy
Add the onion and garlic saute until tender and just beginning to brown
Sprinkle the flour over the bacon mixture stirring to coat everything in the saute pan cook for 2 minutes
Slowly in the milk while stirring then add the resevered pasta water. Cook until sauce thickens about 10 minutes
Add the nutmeg, spinach and parmesan cheese cook 5 minutes longer
Pour Pappardelle into buttered casserole dish
Top with the shredded mozzarella
Place the dish under the broiler until the top is golden brown about 15 minutes
Serve at Once

Turkey Cranberry Sandwiches

These Turkey Cranberry Sandwiches are the last of my Thanksgiving left over meals. Tender juicy slices of turkey breast topped with my best ever cranberry sauce and melted brie cheese.

It’s like eating Thanksgiving dinner in a sandwich.

Don’t save this sandwich just for leftover Thanksgiving Turkey, if you craving Thanksgiving in December store bough turkey works in this sandwich too.

What you need to make Turkey Cranberry Sandwiches

Besides the ingredients in this Turkey Cranberry Sandwiches you need a flat griddle pan to grill the sandwiches to a beautiful golden brown while melting the cheese. I have two flat griddle pans one cast iron with ridges and one flat.

I used the flat one to make these sandwiches, but I think next time I will use the cast iron ridge griddle for a panni style sandwich.

Ingredients

1/2 lb. leftover cooked Thanksgiving turkey breast
4 slices good quality multigrain bread
1 cup my home made cranberry sauce
4 0z. thinly sliced brie
2 tablespoons butter

Instructions

Melt butter in a flat skillet over medium heat
Add the bread toast lightly on each side
Layer the lightly toasted bread with the sliced turkey, brie cheese and cranberry sauce
Continue cooking until cheese starts to melt
Put the sandwiches you will have two, together and press down with the back of a spatula
Cook just a few minutes longer on each side until a golden brown

Chicken Apple Stuffing

There’s still time to make this Chicken Apple Stuffing for your thanksgiving turkey. This recipe is easy, quick, delicious and uses few ingredients.

The chicken sausage and apples together with the cornbread produce a gourmet flavor sure to impress your family and friends. Not’s not even the best part, the best part it’s ready in less than 30 minutes.

A few Tips about Chicken Apple Stuffing

If your going to bake this Chicken Apple Stuffing inside the turkey don’t do so until just before your going to roast it.

Or if your going to bake it along aside the bird use a pretty covered casserole dish that goes from oven to table.

Be sure to use a large enough saute pan to get the browning you need to add extra flavor. Here is a link to my favorite saute pan.

This stuffing recipe can be make the day before and refrigerated. One more tip bring both the turkey and the stuffing to room temperature about 30 minutes, before baking.

Happy Thanksgiving my dear friends. Even in these uncertain times is always something to be grateful for ALWAYS!!!!

Ingredients

1 medium chopped onion
2 cups chopped celery
3 diced Gala apples
1 lb. chicken sausage casting removed
1 cup chicken stock
4 cups corn bread stuffing
2 Tablespoons chopped sage
Salt and pepper to taste

Instructions

In a large saute pan saute the sausage breaking it up into small pieces saute until lightly browned
Add the Celery, onions, apples and sage saute until tender and just beginning to brown
Meal while pour the chicken stock over the corn bread
Mix the corn bread with the sautéed ingredients
Salt and pepper to taste

Pesto Pizza Twists

These pesto pizza twists are a quick appetizer, prefect for your holiday table. Store bought pizza dough, spread with pesto sauce, and topped with cheesy goodness makes this a holiday favorite.

The hardest part is twisting the dough to resemble a flower and that’s not even too hard. Just be sure you don’t cut all the way through to the center. That’s what the shot glass is for.

And you don’t have to use a shot glass, anything that’s one inch round works. This recipe comes together so quick, but your family and friends will think it took much longer.

It’s a great recipe to serve with marinara, pizza, or even extra pesto on the side. I have linked my favorite commercial brands of pesto and marinara the best alternative to homemade.

Why Your Going To love This Pesto Pizza Twists Recipe

One, this Pesto Pizza Twists recipe is so easy you’ll wonder why you didn’t make it sooner. Two, because your using store bought pizza dough it can be on your table in 30 minutes.

Three it doesn’t use a lot of ingredients, you probably have most of the ingredients on hand. And last but not lest everyone loves it!!!! And that is most important!!!!

If you make this recipe please leave me a comment. I love hearing from you, that’s my favorite part!!!!

Ingredients

1 lb. store bought pizza dough
1 cup prepared pesto
1 cup shredded mozzarella cheese
1 cup grated parmesan
1 tablespoon olive oil
1 tablespoon chopped garlic
1 Tablespoon chopped Italian parsley
Salt and pepper to taste

Instructions

Form the pizza dough into a ball cover and let rest for 30 minutes at room temperature
Preheat oven to 425
On a lightly floured broad roll the pizza dough into a 12 inch circle
Spread with the pesto sauce leaving a 1/2 border
Mix the cheeses, garlic and Italian parsley spread over the pesto
Gather the ends of the dough to from a ball enclosing the filling
Turn the stuffed dough ball upside down and flatten a bit to form a dish shape
Place a shot glass in the center of the disk cut 8 to 10 thumb thick strips up to the shot glass leaving the center intact
Twist the strips a quarter turn to form a pedal repeat with rest of strips
Brush with the olive oi sprinkle with additional parmesan and garlic
Bake at 425 for 10 minutes lower the heat to 350 and bake 20 minutes longer

Easy Baked Butternut Squash

Do you need a side dish for your Holiday table? Try this Easy Baked Butternut squash recipe. Honey roasted butternut squash is glazed with a sweet cinnamon honey sauce and baked. The edges get crispy and caramelized, the inside is soft and tender, and the flavor delicious.

This easy butternut squash recipe makes a prefect healthy side dish for your Thanksgiving Table. And because it’s so easy you’ll want to make it often

Why I love Easy Baked Butternut Squash

First and foremost this easy baked butternut squash recipe really is easy. Not only is it easy it’s another one of my recipes that I use my toaster oven/air fryer to bake this in.

It’s one of those recipes that comes together quick, doesn’t need much prep time and most importantly everyone will like it.

Serve it in this pretty casserole dish to add a festive touch to your holiday table. Happy Holidays my dear friends. Even in this crazy uncertain times there is always something to be grateful for.

If you make this 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 butternut squash peeled and cut into slices
3 tablespoons melted butter
Juice from 2 oranges and rind
2 Tablespoons honey
1 teaspoon each cinnamon, pumpkin spice and chopped sage
salt and pepper to taste

Instructions

Preheat oven to 400
Add all the ingredients to the melted butter
Toss the sliced butternut squash in the melted butter mixture
Bake 30 minutes on a small cookie sheet or until squash is tender and caramelized
Optional add cranberries and goat cheese

One Pan Ravioli Recipe

This One Pan Ravioli recipe is so easy when you use store bought ravioli. Sure there’s nothing better than homemade, but if your craving Italian and also want quick and easy, than store bought is the way to go.

There are so many varieties and good quality commercial ravioli brands you won’t have have problem finding a brand that fits your lifestyle and taste.

What could be easier than a delicious Italian dinner that comes together in less than 30 minutes? Oh I know what’s even better it’s all made in one pan!!!!

For one pan cooking, there’s one important thing the pan needs to be big and deep enough to hold all the ingredients.

Here is a link to my most used deep saute pan when I use the one pan method.

If you make this 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 package store bought cheese and spinach ravioli
2 cups vegetable stock
2 cups heavy cream
2 cups chopped spinach
8 oz. sliced cremini mushrooms
1 cup grated parmesan cheese
2 Tablespoons butter
2 Tablespoons chopped garlic
1/2 chopped onion
2 Tablespoons chopped Italian parsley
Salt and pepper to taste

Instructions

In a large saute pan melt the butter over medium heat
Saute the onion and garlic until tender and just beginning to brown
Add the mushrooms saute until golden salt and pepper now
Deglaze the pan with the vegetable stock scraping up the brown bits at the bottom of the pan
Add the cream and half of the parmesan cheese simmer covered on low heat until sauce thickens about 10 minutes
Add the raviolis and spinach cook 10 minutes longer
Sprinkle with additional parmesan and Italian parsley

Sheet Pan Baked Cod

If you like easy, your going to love this Sheet Pan Baked Cod. Not only is it easy it’s delicious, quick and you only need one pan.

Fresh off the boat Alaskan Cod, crisp asparagus covered in a creamy, lemony sauce make this restaurant quality meal a family favorite and it’s decadent enough for Saturday night dinner with friends.

Why I love this Sheet Pan Baked Cod Recipe

It’s the time of year that I really lean towards easy recipes. This Sheet Pan Baked Cod recipe is not only easy , it’s customizable too!!

I used Alaskan Cod, but any firm white fish works in this recipe. And if you don’t like asparagus broccoli is delicious with fish.

What’s not to love about a recipe that’s, healthy, easy, delicious and customizable to fit your lifestyle and taste?

If that wasn’t enough for me to love this recipe, here’s another I baked this Sheet pan Cod in my Cuisinart toaster oven/ air fryer.

I’ve said it before and I’ll say it again the most used appliance in my kitchen is my Toaster oven/ air fryer. I don’t like turning on my large ovens for small bakes and I rarely deep fry anymore.

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

Ingredients

1 lb. Alaskan Cod
1 bunch trimmed asparagus
1/2 stick butter
1 cup heavy cream
Juice from 2 lemons
1 Tablespoon lemon rind
1 Tablespoon chopped garlic
2 Tablespoons chopped shallots
1 Tablespoon each chopped sage and Italian parsley
salt and pepper to taste

Instructions

Preheat oven to 375
Salt and pepper the fish and asparagus
Meanwhile in a small saucepan make the sauce
Melt the butter over medium low heat, add the garlic, shallots, and sage saute until tender and just beginning to brown
Add the cream, lemon juice and rind
Simmer until sauce thickens about 10 minutes
Place the Cod and Asparagus on a sheet pan pour the lemon sauce over it
Bake in a preheated oven for 15 minutes
Sprinkle with chopped Italian parsley serve with lemon slices

Roasted Butternut Squash Rigatoni

One of my favorite Fall pasta recipes is this Roasted Butternut Squash Rigatoni recipe. The butternut squash is roasted to a golden caramel color, then pureed to a smooth constancy.

Loaded with toasted walnuts, sage, bacon and the pungent taste of gorgonzola. this recipe is easy enough for weeknight family meals and fancy enough for weekend dinners with friends.

I’ve done all kinds of butternut squash recipes. changing from sautéing the butternut squash to roasting it. I have to say I like the roasted version better.

You don’t even have to use your large oven to roast the butternut squash, I don’t. I use my Cuisinart toaster oven/air fryer.

Customize Roasted Butternut Squash Rigatoni

You can make this Roasted Butternut Squash Rigatoni recipe fit your lifestyle and taste. For instance if you don’t like rigatoni use

any shape pasta you like. If you want to go the vegetarian route leave out the bacon. And if you don’t like gorgonzola use blue cheese.

My recipes are customizable, It’s more about technique. If you learn the technique in cooking you wouldn’t need to look at recipes every time you cook.

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. Rigatoni
1 small butternut squash peeled and cut into cubes
4 slices chopped bacon
2 cups chopped spinach
2 cups reserved pasta water
1 cup chicken stock
1 cup heavy cream
1/2 cup milk
1 cup gorgonzola cheese
1 cup chopped walnuts
1/4 cup chopped sage
1/2 chopped onion
2 Tablespoon chopped garlic
5 sprigs thyme

Instructions

Heat oven to 375
Drizzle the butternut squash with 2 tablespoons olive oil, 1 tablespoon of the chopped, thyme, salt and pepper
Roast butternut squash and walnuts until squash is tender and walnuts are tosted about 20 minutes
Meanwhile cook pasta according to package directions resevering 2 cups of the pasta water before draining
While the pasta is cooking in a large saute pan cook the bacon in 1 tablespoon of butter until crispy
Add the onion and garlic continue cooking until tender and just beginning to brown
Add the chicken broth, cream and reserved pasta water simmer covered 15 minutes
Add 3/4 of the butternut squash to a blender with 1/2 cup milk blend until smooth
Add the butternut squash puree, sage, thyme, walnuts, spinach and gorgonzola cheese to the pan simmer 10 minutes longer
Toss the cooked rigatoni to the butternut squash sauce top with additional gorgonzola and ENJOY!!!!

Creamy Chicken Gnocchi

Don’t let the looks of this Creamy Chicken Gnocchi intimidate you. It’s an easy recipe when you use store bought potato gnocchi.

If you want to go the all home made route you can make my Easy Ricotta Gnocchi. But if you decide to make your owe they need to be cooked in a separate pot of rapidly boiling water until they come to the surface, about 7 minutes and than tossed in the sauce. The same is true with the marinara but marinara sauce is so easy and is one of the sauces I always have on hand. I have linked the recipes for the gnocchi and the marinara. The most important thing about marinara is to use the best tomato products, since tomatoes are the main ingredient.

My absolute favorite is La San Marzano, you can’t always find it in the supermarkets but here is the link to find it on Amazon.

Three Tips When Making Creamy Chicken Gnocchi

Size matters!!! when we’re one pan cooking. The sauté pan has to be big enough and deep enough to hold in this case both the pasta and the sauce. Here’s a link to a good all around one pan cooking pot.

Another thing that’s important is to be sure the oil and butter is hot enough to sear the chicken without burning it.

One more thing, if the sauce is to thick add a little milk if it’s too thick coat a pat of butter with flour and put it in the sauce, the last few minutes.

Ingredients

3 boneless, skinless chicken breast cut in cubes
1/2 LB. store bought or my easy ricotta gnocchi
3 cups prepared marinara sauce
1 cup heavy cream
2 cups chopped spinach
2 tablespoons each olive oil and butter
2 Tablespoons chopped garlic
1/2 small onion chopped
1 cup parmesan cheese
2 Tablespoons chopped Italian parsley

Instructions

In a large sauté pan heat olive oil and butter to medium heat
salt and pepper the chicken and sauté until lightly browned
Add the garlic and onion sauté until tender and just beginning to brown
Add the prepared marinara and cream simmer 15 minutes or until sauce thickens
Add the gnocchi and spinach
Simmer covered 7 to 10 minutes
Sprinkle with the parmesan cheese and Italian parsley

Saucy Pesto Pasta

This 30 minute Saucy Pesto Pasta recipe with sundried tomatoes, spinach, cream in a basil pesto sauce is great when you’re craving Italian but you want a vegetarian dinner.

I’ve said it before ad I’ll say it again I am not vegetarian, but it seems that 3 to 4 meals a week are meat free.

Pasta is prefect with or without meat. I know I post a lot of pasta recipes, but pasta is so versatile, easy and delicious you can have pasta often

without repeating the same recipe, plus who doesn’t love pasta!!!

Make The Pesto For Saucy Pesto Pasta

Making your own Pesto sauce for this Saucy Pesto Pasta is so easy. In a food processor blend 4 cups fresh basil with 2 tablespoons of garlic, 1 cup pine nuts and 1 cup parmesan cheese.

Process until blended then with the food processor running slowly add 2 cups extra virgin olive oil.

That’s it!! Homemade pesto!!! If you make this Recipe Please tag me on Instagram with your creations. And please don’t forget to leave me a comment I love hearing from you, It’s my favorite Part!!!

Ingredients

1 Lbs. penne pasta
1 cup sundried tomatoes chopped
2 cups chopped spinach
2 cups reserved pasta water
2 cups heavy cream
2 cups prepared pesto
1 cup grated parmesan cheese
1/2 chopped onion
2 tablespoons chopped garlic
2 tablespoons each olive oil and butter

Instructions

Cook pasta according to package directions reserving 2 cups of the pasta water
In a large sauté pan heat the oil and butter to medium
Add the onion and garlic sauté until tender and just beginning to brown
Add the sundried tomatoes sauté 5 minutes longer
Add the cream and resevered pasta water simmer covered on low for 15 minutes or until sauce thickens
Add the spinach, pesto sauce and parmesan cheese simmer 10 minutes longer
Toss the drained penne with the sauce sprinkle with additional parmesan and fresh chopped Italian Parsley and ENJOY!!!