Turkey or Chicken Tetrazzini

I'm really beginning to believe that the Cooking Gene is real. It exists. And both my brother and I have it.

I love any recipe he shares with me, like this one!

Turkey Tetrazzini
Recipe adapted from my brother
Prep time: 15 minutes   Cook time: 50ish minutes

8 oz fettuccine
2-3 cups cooked turkey or chicken, chopped or shredded
1 tbsp minced onion
8 oz sliced fresh cremini mushrooms
1 cup shredded cheddar cheese
1/2 cup shredded Gruyere or Swiss cheese
4 tbsp grated Parmesan cheese, divided
1 can condensed cream of chicken soup
1/2 cup chicken stock
1/4 cup white wine
3/4 tsp Italian seasoning
Salt and freshly ground black pepper

1.  Preheat oven to 350.  Bring a large pot of water to boil over high heat. Cook the fettuccine according to package directions, draining it just before it reaches al dente.

2.  While the pasta cooks, in a large bowl combine the turkey, onion, mushrooms, cheddar and Gruyere cheeses, and 2 tbsp of Parmesan.

Meat and mushrooms.

Cheeeeeeeeeeeeeeeese!

Kieran learns how to "stir gently" so as not to decorate Mama's kitchen in sauce & cheese.

3.  In a medium bowl, whisk together the cream of chicken soup, stock, wine, and Italian seasoning.  Pour the sauce over the turkey mixture and stir to coat.

I whisked this in the bottom of my big bowl. Because that works too.

4.  Add the hot, cooked pasta to the turkey mixture and gently toss to combine everything.  Pour into a lightly greased 9x13 baking dish.  Sprinkle with remaining Parmesan. Bake for 45 minutes.

Kieran did a good job stirring gently.

A pan for now....

...and a pan for later! I love Get Ahead options.

This recipe is super easy to adapt to any taste. Don't like mushrooms? Leave them out. Or maybe you do but prefer a variety, or just simple button mushrooms. Or consider using a different veg altogether like green beans or broccoli or peas. Feel free to switch up the cheeses, and use all chicken stock if wine isn't your thing. Don't have Italian seasoning? Use a different herb & seasoning blend. Or grab a can of cream of chicken with herbs soup.

The point is: be creative! Make this your own.

Roasted Vegetable Pasta Bake

So how many successful, tasty dishes does it take before I have to admit that I like something?  Because I'm still not willing to say that I like zucchini.  In fact, just the thought of doing so makes me want to gag.

But *sigh* it's happened again.  I found yet another recipe that incorporates this vegetable that I detest so much in such a gloriously wondrous way that I can't stop myself from having seconds.

Or thirds.

Or fourths.  Please don't judge.

Roasted Vegetable Pasta Bake
Recipe from Kristen Nelsen
Prep time:  10-15 minutes   Marinating time: 15 minutes to 2-3 hours   Cook time: 50 minutes

1 lb short-cut pasta, cooked to just under al dente
1 zucchini, chopped
1/2 red onion, diced
1 container sliced Baby Bella mushrooms
1 1/2 tbsp Italian seasoning
1 tbsp salt
2-4 tbsp extra-virgin olive oil
1/3 cup red wine
1 (24oz) jar marinara sauce
1/4 cup grated or shredded asiago
1/4 cup Parmesan
Shredded mozzarella

1.  Place all the chopped and sliced vegetables in a large, resealable bag.  Add the Italian seasoning, salt, oil, and red wine.  Seal the bag and smush around to coat everything.  Refrigerate at least 15 minutes, or up to 2-3 hours in the fridge if you have the time.

There is no way this combo could go wrong.

2.  Preheat the oven to 400 and line a baking sheet with parchment paper.  Dump the contents of the bag onto the prepared baking sheet and spread out in an even layer.  Roast for about 20 minutes.  Reduce oven temp to 350 if you're going to bake the casserole right away.

I kid you not, this smells like PIZZA as it roasts.  *drooooool*

3.  In a large bowl, combine the roasted vegetables, cooked pasta, marinara sauce, asiago, and mozzarella.  Spread this mixture into a greased 9x13 baking pan and top with Parmesan.  Bake at 350 for about 30 minutes.

You bet I halved this and stuck one in the freezer for later!

What I seriously love about this recipe is it's versatility.  You can use whatever vegetables you want, whatever seasonings for roasting, whatever cheeses you like, fresh herbs if you have them.....the options just keep going!  When my friend made this for lunch at a play date, she used sliced zucchini and squash, plus a few other veggies, and my brain went to it's usual, horrified "but I hate zucchini/squash" place.  But then I smelled it baking, and I was intrigued.  And then I tasted it, and I was shocked.  And then I couldn't stop myself from getting a second helping that I inhaled just as quickly as the first one.

Something truly magical happens when you roast vegetables; all those flavors get concentrated and sweeter.  But when you first soak them in something as delicious as wine and seasonings, well...can you see how I fell in love with this one?

And yes, this is totally Freezer Friendly!!  So feel free to split this in half, like I did, or double it since it doesn't take any more time to make twice as much.

Pasta with Corn & Kale

I am seriously loving this CSA and all the awesome veggies we get every other week.  Truly, I enjoy the excitement and mystery of "what's in the box this time" and "how am I going to use these.

But MAN it's overwhelming too.  I mean, how on earth can I use up all these veggies and herbs before they go bad??

So when I stumbled across a recipe that used not one, but THREE, of the CSA veggies from our most recent pickup I thought "WOOHOO."  Nevermind the fact that I would normally completely bypass this one, was convinced my boys would hate it, and wasn't even sure I would like it.

Let's hear it for experimentation!!  Because this one is so good I'm seriously contemplating eating this for breakfast.

Pasta with Corn & Kale
Recipe slightly adapted from Food Network Magazine
Prep time: 35 minutes   Cook time: 45 minutes

3 ears of corn
2 1/2 cups uncooked, short-cut pasta [I used whole wheat rotini]
2-3 tbsp extra-virgin olive oil, divided
2-3 cloves garlic, roughly chopped
1/4 tsp red pepper flakes
1 bunch kale, stems removed and chopped or torn into bite-sized pieces
2 scallions, chopped
2 tbsp butter
Salt & freshly ground black pepper

1.  Get out your rarely-used Bundt pan and stand the corn up in the middle of it.  This little tube will hold the corn steady while the kernals fall beautifully into the dish below it.  Using a sharp knife, cut the corn kernals off the cob. Then scrape the sobs with the back of your knife to extract the liquid.  Set aside.

Picture courtesy of my 6-year-old, with the help of a chair.

See? All neatly contained.

2.  Put the corncobs in a large pot and fill with water.  Cover and bring to a boil; salt, then add the pasta and cook as the label directs.  Reserve 1 cup of the pasta cooking water before draining.  Discard the cobs.

These help give the cooking water SO MUCH extra flavor!!

3.  Meanwhile, heat 2 tbsp EVOO in a large skillet over high heat.  Add the chopped mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes (psst! You may need to do these in batches if you have a lot of mushrooms).  Season with salt, stir and continue cooking until tender, about 5 more minutes.  Transfer to a bowl and set aside.

I went for the "rustic" look and just hacked away at the 'shrooms

Don't salt until AFTER they get some color; salt brings out the water.

4.  Add the remaining 1 tbsp oil, the garlic, and pepper flakes to the skillet.  Cook, stirring, until the garlic is soft, about a minute.  Stir in the kale and season with salt.  Cover and cook until wilted, about 3 minutes.  Add the corn kernels, mushrooms, scallions, and butter.  Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.

Kale: before wilting

Kale: after wilting.  So pretty!!

5.  Add the pasta and 1/2 cup of the reserved pasta water.  Cook, stirring, until heated through, adding more pasta water as needed to loosen the sauce.  Season with salt and pepper.

Just start tossing everything back into the pot.

About 2/3 of the way through cooking this I really couldn't decide how this dish was going to go.  I mean, it's got mushrooms and kale in it.  But it smelled SO GOOD!!  But it has weird ingredients in it.  But it smelled SO GOOD!!  I was in some serious inner turmoil.

I scooped this into bowls and served it with some crusty, whole wheat bread.  I don't think I ate the bread though, as I was too busy inhaling this garlicky, corny, pasta-y goodness.  I truly could not eat my first bowl fast enough because I wanted a second so badly.  I did look up long enough to notice my youngest chowing down on the pasta bits and mushrooms.  And even my Picky Eater, who declared he didn't like it, didn't make that Super Gross Painful Gagging face as he ate his required six bites.  I sense an opportunity there to change his mind.

Because there will be other opportunities as I am SO MAKING THIS AGAIN!!

Spaghetti with Bacon, Mushrooms, & Herbs

This dish is kind of a liar.

Oh sure, it drew my attention because it has bacon in it.  Uh, hello!  Everything is better with bacon.  Plus I wanted to play around more with mushrooms and my herb garden is exploding so making this was really no-brainer.

I was expecting a simple dish.  An easy, humble plate of pasta to serve my kids after a long day of playing and running around.

Easy? Yes.  Humble? HA!!  Since when is rich, flavorful, worthy-of-having-company-over yumminess ever humble??

Spaghetti with Bacon, Mushrooms, & Herbs
Recipe adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

3-6 slices thick-cut bacon, cut into 1/2-inch pieces [NOTE: if you use 6 slices, drain off some of the bacon grease before adding the onion]
1 large onion, finely chopped
3 cloves garlic, minced
Pinch of red pepper flakes
1 tsp salt
3 tbsp tomato paste
12 ounces mushrooms, sliced [NOTE: I used cremini mushrooms because I like their beefy flavor]
2-4 tbsp red wine
1 cup pasta cooking water, divided
12 ounces spaghetti
2 tbsp butter
1/4-1/2 cup chopped fresh herbs [NOTE: I used basil, parsley, and a little oregano]
Grated parmesan cheese, for topping (optional)

1.  Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.

The onions and garlic just MELTED into the sauce.

2.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until they begin to brown, about 3-5 minutes.

I love that deep red color

3.  When the water boils, add the pasta and cook until al dente, about 6 minutes. After a couple minutes, scoop out a cup of the pasta water.

4.  Splosh the wine into the skillet with the bacon and mushrooms and let the alcohol cook off a minute.  Add about 3/4 cup of the pasta water to the skillet with the sauce; stir and bring to a low simmer over medium heat.

Let it thicken a minute or two while you drain the pasta.

4.  Make sure you have about 1/4 cup pasta water left, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved pasta water to loosen, if needed. Divide among bowls and top with cheese.

My goal was about 2 tbsp parsley, 3ish tbsp basil, and a little bit of oregano.

This dish is rich. It's flavorful. It is so gloriously decadent.  I almost felt guilty that it turned out so well, tasted so fancy and fabulous, yet easily came together in under 30 minutes.  I love when supper comes together so beautifully AND quickly! 

Pork Chops in Wine

I think I'm still in shock over this one.  Even though this is a recipe from my own childhood, I guess I just expected that my resident Picky Eater (Gavin) would hate it.  Not so!  He loved it!  He ate everything I gave him without any prompting whatsoever.

He even ate the leftovers!!!

Wow.

Pork Chops in Wine
Recipe from my mom
Prep time: 20 minutes   Stove Top Time: 15 minutes   Oven Time: 1 hour, 30 minutes

4 pork chops, preferably bone-in (keeps the meat juicier)
1 cup flour
Salt and freshly ground black pepper
4 tbsp butter
1 medium onion, sliced
1 (8oz) container cremini mushrooms
2 tsp soy sauce
1 cup of wine (red or white, whichever you have on hand)

1.  Melt the butter in a large skillet over medium high heat.  Preheat the oven to 350.

Didn't mean to but I bought the most GIGANTIC chops I've ever seen.

2.  Season the flour generously with salt and pepper.  Dredge the pork chops in the flour mixture, shaking off the excess.  Lightly brown the chops in the buttered skillet.  Set the browned chops aside in a baking dish.

See?  They're huge.

3.  Prep the mushrooms however you like: sliced, run through the food processor, quartered, etc.  Once the pork chops are browned, add the onions and mushrooms to the skillet and saute until the onions are softened and the mushrooms are browned.

Mmmmm...onions cooking in pork fat.

I sent my 'shrooms through the FP.  Sliced is AMAZING though!

4.  Spread the onions and mushrooms over the pork chops in the baking dish.  Mix the soy sauce and wine together and pour over the pork, onions, and mushrooms.

Ready for the wine!

5.  Cover the baking dish with foil and bake for 1 1/2 hours.

At the end of all this browning, sauteing and baking, which I know is a lot, you will have the most tender, falling-apart chops that truly will melt in your mouth.  This actually was the first time I'd made these for Rob, so it's been even longer since I'd eaten this dish myself.  I'd forgotten how good it is.  Does it take a while to put together?  Yes, I won't lie to you about that.  The meal worth all the effort?  YES!!!

And yes, my Carnivore Baby also inhaled this. ;)  Leftovers too.  This is a winner!

Get Ahead: Chicken-Mushroom Quesadillas

I'm going to challenge you this weekend.  Yup, I said it.  I challenge you to pick out a recipe you really enjoy but never make because it's pretty involved and make it this weekend.  Eat it right away if you like but freeze a portion of it for another night.  You can do this.  You can totally do this!  And after you make it, let me know what you made so then I can turn the tables and ask for your recipes. ;)  Oh, and you get bonus points if you double your recipe.

Now, what am I up to this time...ah yes, something involving cheese!

Who doesn't love quesadillas?  Melted cheese in between two crispy tortillas, topped with creamy sour cream, spicy salsa, or maybe some cool guacamole.  I also happen to love how EASY quesadillas are to make.  Have them as an appetizer for a party or for a quick weeknight dinner, these things are awesome!

I never really thought much about what you could do with a quesadilla until my mom introduced me to this recipe a few years ago.  Obviously I must have liked it but what I really remember was my son inhaling these!  I decided then and there to make this on my own, with some tweaks according to my family's tastes.

Chicken-Mushroom Quesadillas
Recipe adapted from So Easy


1 tbsp canola oil
1 large onion, chopped
1 container cremini mushrooms
3 cloves garlic, minced
2 cups cooked chicken, either diced or shredded
1 tsp cumin
1 tsp oregano
1 tsp chili powder
2 cups baby spinach
1/2 tsp salt
1/4 tsp pepper
Tortillas
Shredded cheddar cheese
Preferred toppings

1.  Use a damp cloth to gently wipe off any dirt on the mushrooms [Note: do NOT run mushrooms under running water!  Mushrooms are little flavor sponges; rinsing them under water means they will soak up the flavor of...well, water].  Break mushrooms apart a little and toss into food processor.  Process until they almost have a paste consistency and look similar to ground beef.

Does this look like ground beef to anyone else?

2. Heat canola oil in a large skillet over medium heat.  Add onions and mushrooms and cook until mushroom water has evaporated and mixture is beginning to brown (about 5-7 minutes).

 

3.  Add garlic and cook for another minute.  Toss in cooked chicken and seasonings and stir to combine.  Add spinach, salt, and pepper and toss just until spinach has wilted a little.

LOVE that bright green color!!

Ok so at this point you have some options.  You can continue on to step 4 and make up the quesadillas right away, OR you can cool the mixture and store it in freezer bags for later use.  If you opt for the latter, let the mixture thaw before picking up again at step 4.

4. Heat a griddle over medium to medium-low heat.  Take a tortilla and sprinkle a little shredded cheddar on one half.  Top with a couple tablespoons of chicken mixture and sprinkle a little more cheese on top [Note: a little goes a long way].  Fold the tortilla over.  Toast the quesadilla on both sides until cheese is melted.  Top with favorite toppings and enjoy!

One recipe equates to THREE dinners for us, plus leftovers if we're not too starving that night.

You probably picked up on the fact that this doesn't take much time to put together.  So why do I think of this as a "get ahead" recipe?  Because it makes a TON!  You really don't need much filling for each quesadilla so one recipe could feed quite the crowd.  I will typically make a batch of this, split it into thirds and freeze it in quart freezer bags until I'm ready to make them.  Not only is this super easy to make, but HEALTHY too!  And with such lovely seasonings, you won't notice that you're eating mushrooms and spinach too. ;)

Get Ahead: Mushroom Spaghetti Sauce

First, let's clarify something... all my life I have hated mushrooms.  Then a few years ago I began to somewhat tolerate mushrooms as long as they were small and in a sauce of some kind.  Then probably last summer I just decided to admit the inevitable: I kinda, sorta like mushrooms now.  The texture can still be a little goofy at times, but I'm enjoying playing around with them as much as my anti-mushroom husband will allow.

All this being said, I also want to make clear that I've been making this particular spaghetti sauce for years.  Yes, you're following me correctly.  I've been making a mushroom spaghetti sauce for mushroom-haters for quite some time.  I hope at this point any mushroom-haters reading this will at least be intrigued enough to check out the recipe.  Seriously, it's good and I PROMISE you will not be able to tell there's mushrooms in it.

Mushroom Spaghetti Sauce
Recipe adapted from my Mom

1 lb lean ground beef
1 large onion, chopped
1 container cremini mushrooms
14.5 oz diced tomatoes, undrained
16 oz tomato sauce
12 oz tomato paste
1 cup red wine
1 cup water
1 bay leaf
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp sugar
1 tsp salt
1/2 tsp chili powder
1/4 tsp pepper

1. In a Dutch oven, brown beef and onions until beef is no longer pink.  Drain grease.

2. While beef mixture is cooking, use a damp cloth to gently wipe off any dirt on the mushrooms [Note: do NOT run mushrooms under running water!  Mushrooms are little flavor sponges; rinsing them under water means they will soak up the flavor of...well, water].  Break mushrooms apart a little and toss into food processor.  Process until they almost have a paste consistency and look similar to ground beef.  Add to Dutch oven and let cook until the mushroom water begins to evaporate.

 Can you see any mushrooms in this?

3.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer uncovered for 1 hour.

4.  Remove bay leave and serve over hot cooked spaghetti.  Sprinkle with Parmesan cheese, if desired.

The reason I think is of this as a "get ahead" recipe is that I typically make this on a weekend, sometimes doubling the recipe, and freeze it in 3-4 cup portions for weeknight dinners.  I absolutely love this sauce but who has an hour and half at the end of a long day to make good, old-fashioned spaghetti sauce?  Not me!  So I like to take advantage to poor weather, nap times, or just the desire to make something super homey.  Try it out....I don't think you'll be disappointed! :)