Shrimp Primavera

I had a craving for a Shrimp Primavera today.  I went with a simple pepper, mushroom and onion combination. Super tasty; I perhaps could have seasoned it a bit more but the flavors of each ingredient came through nicely as I made it.

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  • 1/2 pound angel hair or desired pasta cooked according to package directions (reserving about 1/4 cup of pasta water)
  • extra virgin olive oil
  • 1 bell pepper
  • 1/2 medium onion
  • 1/2 jalapeno
  • 8 o.z. mushrooms
  • 12 o.z. shrimp
  • salt and pepper to taste
  • 1 cup fresh tomato – cut into wedges
  • 3-4 cloves garlic
  • 1 Tbs fresh basil
  • parmesan cheese

In skillet heat about 1 Tbs olive oil. Cut pepper, onion, jalapeno and mushrooms into chunks.  Saute about 5 minutes until desired tenderness.  Remove from skillet and set aside.  In same skillet heat a little more olive oil.  Add shrimp; season with salt and pepper and cook until shrimp is cooked though about 5 minutes depending on size of shrimp.   Return veggies to pan and stir in tomato, garlic, basil and reserved pasta water.  Toss with pasta and serve with parmesan cheese.

Enjoy ~ Kimberly

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Cannellini Bean and Pasta Salad

We made some of those fantastic salmon patties tonight and decided to make a pasta salad to go along with.  The addition of cannellini beans, olives, and green onions made this a delicious side dish. Cannellini beans are one of my favorites; also known as white kidney beans they have a firm texture of a kidney bean and the coloring of a great northern bean. Either can be substituted if desired just keep in mind that great northern beans are a bit softer so add them near the end.

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  • 1 cup uncooked pasta
  • 1 can cannellini beans – rinsed and drained
  • 1 small can sliced black olives – drained
  • 2 green onions – sliced
  • 1/4 cup diced red pepper
  • 1/4 cup rice vinegar
  • 1 Tbs olive oil
  • 1 Tbs sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp marjoram
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Cook pasta according to directions.  Drain and rinse with cold water.  Combine all ingredients in bowl and stir together.  Chill for at least 30 minutes before serving.

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Enjoy ~ Kimberly

Chicken and Pasta Salad with balsamic vinegar

Thought I would make a fast and easy lunch today with some leftover chicken and pasta.  The chicken was already seasoned so I didn’t add any additional spice.  Quick to throw together and best of all it made a couple of meals for me today.

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  • 1 cup cooked pasta
  • 1/3 cup diced tomato
  • 1/2 cup diced cooked chicken
  • 1 green onion ~ sliced
  • 1 Tbs balsamic vinegar

Mix together all ingredients and serve!  Doesn’t get much easier than that.

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Enjoy ~ Kimberly

Dilly Shrimp and Scallops with Pasta

Thought I would try out a new combination today.  I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.

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  • 4 o.z. angel hair pasta
  • 1 pound seafood ~ I used a shrimp and scallops combination
  • 1 Tbs olive oil
  • 1/4 tsp cayenne pepper; optional
  • salt and pepper to taste
  • juice of one lime
  • 3 o.z. goat cheese
  • 1 Tbs fresh dill

Cook pasta according to package directions.  In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper.  Cook until seafood is just cooked through; about 6 minutes for medium size pieces.  Remove from heat, stir in lime juice, half of the goat cheese, and dill.  Serve over pasta and sprinkle with remaining goat cheese.

Enjoy ~ Kimberly

Chicken and Italian Sausage Spaghetti

I was using up some leftovers today so this might not be so much of a recipe as a creation.  I wanted to use up the last couple of italian sausages I had from my stew the other day but I also had a craving for spaghetti so I put the two together along with some artichokes and chicken and called it lunch!

  • 6 o.z. italian sausage
  • 1 chicken breast
  • 1/4 cup diced onion
  • 1 can quartered artichokes
  • 1 jar spaghetti sauce
  • 1/2 lb spaghetti ~ cooked to desired tenderness

Cook sausage and chicken breast; Leftover grilled sausages and any kind of leftover chicken would work great; I cooked mine in a skillet as both were raw.  Allow to rest for a few minutes and cut into bite size pieces.  Meanwhile begin sautéing onion in skillet; add sausage and chicken breast.  Stir in artichoke and spaghetti sauce and heat through.  Serve with cooked spaghetti.

Enjoy ~ Kimberly

Hearty Italian Sausage and Tomato Stew

It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.

  • 1 1/2 cups chicken stock
  • 8 – 10 o.z. italian sausage – sliced or crumbled
  • 1/2 medium onion
  • 2 stalks celery
  • 4 o.z. fresh mushrooms
  • 1 can crushed tomato ~ 28 o.z.
  • 2 – 3 o.z. fresh spinach
  • 1/2 tsp oregano
  • cooked pasta if desired

In stock pot heat 1/2 cup of the chicken stock.  Add sausage, onion, celery, and mushrooms.  Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes.  Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano.  Cook an additional 5 – 10 minutes until spinach is tender.  Serve with pasta.

Enjoy ~ Kimberly

Baked Italian Meatloaf Pasta

I put some of the leftover meatloaf to use today as a substitute for meatballs.  This was my crock pot meatloaf  so it had a softer texture than oven baked meatloaf but the flavor worked perfectly.

  • 8 o.z pasta
  • 1 jar spaghetti sauce
  • leftover meatloaf ~ about a pound
  • 1 cup italian cheese blend

Cook pasta according to package.  Drain and add 2/3 of the spaghetti sauce.  Cut meatloaf into large chunks and stir in. Pour into buttered baking dish; top with italian cheese blend.  Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Hearty Chicken and Mushrooms with Tomato Sauce

I made this dish for for lunch yesterday.  It was very good; really more than we should have eaten!  This was a great alternative to my usual spaghetti dishes.   I really enjoyed the fresh mushrooms and the green pepper. I’ve come to learn that marjoram always works well with tomato dishes; it used to be one of my underused spices but I find it making its way into more and more dishes all the time.

Chicken and Mushrooms with Tomato Sauce

  • 1 large boneless chicken breast 6 o.z. fresh mushrooms ~ cut into sliced or chunks
  • 1/4 cup onion ~ sliced
  • 1 Tbs olive oil
  • 1/4 cup green pepper ~ diced
  • 1 jalapeno ~ diced 1 clove garlic ~ minced
  • 2/3 cup diced tomato
  • 1/4 tsp marjoram salt and pepper to taste
  • 2 – 3 o.z. angel hair pasta ~ cooked according to package directions
  • 2 – 3 o.z. goat cheese or mozzarella if desired

In large skillet heat oil; add mushrooms and onion.  Cook about 5 minutes.  Meanwhile cut chicken breast into small pieces.  Add green pepper, jalapeno, garlic, and chicken to mushrooms and cook for an additional 7 – 10 minutes or until chicken is cooked through. Stir in diced tomato season with marjoram, salt and pepper.  Serve over cooked pasta; sprinkle with cheese and broil for 2 – 3 minutes if desired.

Enjoy ~ Kimberly

Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Spinach and Mushroom Manicotti

This manicotti came out so deliciously that I think the recipe speaks for itself.  I did make mine a bit spicy with a spicy spaghetti sauce and crushed red pepper stirred in but I know this would be fantastic with any style sauce you choose.

Spinach and Mushroom Manicotti

  • 8 o.z. dry manicotti noodles
  • 8 o.z. fresh mushrooms ~ sliced or diced
  • 2 Tbs olive oil
  • 2 cloves garlic ~ minced
  • 1/2 tsp salt (more or less to taste)
  • 1/4 tsp black pepper
  • 6 o.z. fresh spinach
  • 15 o.z. ricotta
  • 2 eggs
  • 1 cup italian blend cheese (or a mozzarella and parmesan combination)
  • 1/2 tsp crushed red pepper if desired
  • 1 jar spaghetti sauce
  • additional cheese for the top

Cook manicotti according to package directions.  Careful not to over cook ~ they will finish cooking during the baking process.

Meanwhile cook mushrooms in olive oil over medium high heat about 8 minutes or until mushrooms are cooked as desired.  Add garlic, salt, pepper, and spinach.  Continue cooking about 2 more minutes until spinach is beginning to wilt.  Remove from heat to cool. (I did not drain because the juices were very flavorful; it did make the cheese mix a bit wet but I think it was worth it for the flavor)

Combine ricotta, eggs, 1 cup of cheese and crushed red pepper.  Stir into mushroom and spinach mixture.

Spread about 1/3 of the jar of spaghetti sauce in 9 X 13 pan. Fill manicotti with ricotta, mushrooms, and spinach mix.  I used a zip lock bag with the corner cut out to fill each shell.  I think this would have worked a bit better if I’d cut my mushrooms smaller and had a thicker cheese mix (perhaps chilling the mix would have firmed it up).

They were a bit sloppy but once filled I lined them up in baking dish.

I then topped with remaining sauce and some extra cheese.

Chill until ready to bake if making ahead.  I was making these ahead so once ready to cook I heated the oven to 400 degrees and baked covered for 40 minutes.  Then uncover and bake an additional 10 minutes.  I would think they may cook about 10 minutes faster if baking right away so adjust the time accordingly.

Enjoy ~ Kimberly