Baked Rigatoni with Italian Sausage and Peppers #PepperParty plus Giveaway!

Rigatoni tossed with your favorite marinara sauce, Italian sausage, sweet peppers, onions and cheese then baked until hot and bubbly for yummy dinner any night of the week.

 Baked Rigatoni with Italian Sausage and Peppers - www.motherthyme.com

Who doesn’t love a big bowl of pasta tossed in a yummy marinara sauce. 

I could eat that every night. 

Baked Rigatoni is an easy and classic dish.  It is combined with another classic dish, Italian Sausage and Peppers that is simmered with diced tomatoes, and onions. 

Combining the two into one Baked Rigatoni with Italian Sausage and Peppers casserole is so good!  It is perfect for family gatherings, potlucks, or even to make ahead.  Make it the night before and after work or school, pop it in the oven until hot and bubbly.  Depending on how many you are serving, you can easily divide this in half and freeze it for another night.  I am all for doing that.  I do that often so I’m not wasting food plus it’s great to have on hand.

This to me is a classic fall dish, perfect for Sunday supper or any fall gathering you may need a yummy dish like this to serve.

This past week I, along with 20 talented food bloggers and Divemex have been having a #PepperParty featuring Bell Peppers.  In case you missed it be sure to check out my easy Slow Cooker Chicken Fajitas and my Breakfast Casserolethat also include Divemex Bell Peppers.

“The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.”

You can learn more about Divemex Bell Peppers visiting there website or following them on Facebook.

GIVEAWAY!!

magazines copy

What are some of your favorite food magazines?  Food Network?  Cooking Light?  Taste of Home?  Martha Stewart Food?  How would you like to WIN $200.00 worth of food magazine subscriptions?  WINNER’S CHOICE!!  Scroll down to enter for your chance to WIN!!

Good luck!

20 Delicious Bell Pepper Recipes

Roasted Bell Pepper Slow Cooker Soup by Cook the Story
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker
Texas Caviar by Juanita’s Cocina
Parmesan Soufflé with a Citrus Pepper Sauce by Culinary Adventures with Camilla
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday
Canned Roasted Red Peppers by Jane’s Adventures in Dinner
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0
Steak Fajita Bell Pepper Boats from It’s Yummi!
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen
Kielbasa with Peppers and Onions by {i love} my disorganized life
Bacon Chili with Peppers by poet in the pantry
Slow Cooker Ropa Vieja by Cooking In Stilettos
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine
Peppers Stuffed with Everything Good by Healthy. Delicious.
Bell Pepper Slaw by The Redhead Baker
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca

Join us tonight from 8-9pm EST as we conclude the #PepperParty with a PinChatLive.  There will be prizes for Divemex Pepper Corers and a subscription to Food Network Magazine. Come to THIS Pinterest Board and answer a question in the comment section for a chance to win!  I hope to PinChat with you tonight!

 Baked Rigatoni with Italian Sausage and Peppers - www.motherthyme.com

What you need
Rigatoni
Italian Sausage (Pork or Turkey, Mild or Hot)
Bell Peppers
Sweet Onion
Garlic clove
Diced tomatoes
Marinara Sauce
Italian shredded cheese
Parmesan cheese

Step one:  Cook rigatoni.  Drain and set aside.


Step two: Heat olive oil in a large skillet.  Add sausage and cook until browned through.


Step three:  Add onions,peppers and garlic and cook until tender.


Step four:  Stir in diced tomatoes and heat through.


Step five:  Place sausage, peppers and onions in a large bowl and toss with rigatoni,marinara sauce and shredded cheese.


Step six:  Pour into a casserole dish and top with cheese. Bake until hot and bubbly.

Baked Rigatoni with Italian Sausage and Peppers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Baked Rigatoni with Italian Sausage and Peppers

Ingredients

  • 1 pound rigatoni
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (pork or turkey, mild or hot), cut into bite size pieces
  • 2 bell peppers (red, orange or yellow), seeded and sliced
  • 1 medium sweet onion, sliced
  • 1 garlic clove, minced
  • 14.5 ounce can diced or fire roasted tomatoes, undrained
  • 24 ounce jar marinara sauce
  • 2 cups mozzarella or Italian-style shredded cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon parsley flakes for garnish, optional

Instructions

  1. Cook rigatoni according to package directions. Drain and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large skillet heat olive oil over medium heat.
  4. Add Italian sausage and cook until browned through, about 10 minutes.
  5. Add in peppers, onions and garlic and cook until tender, about 10 minutes.
  6. Stir in diced tomatoes and cook until heated through.
  7. Pour Italian sausage mixture into a large bowl and toss with rigatoni, marinara sauce and 1 1/2 cups shredded cheese.
  8. Pour mixture into a 9x13 casserole dish. Top with remaining shredded cheese and Parmesan cheese.
  9. Bake for 25-30 minutes until cheese is melted and bubbly.
  10. Sprinkle with parsely and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/10/baked-rigatoni-italian-sausage-peppers.html

Enter for your chance to WIN $200.00 worth of food magazines subscriptions using the entry form below!

a Rafflecopter giveaway

Chicken Bruschetta Pasta

Looking for a fresh and easy dinner to make tonight? Try this Chicken Bruschetta Pasta that combines chicken and pasta in two sauces that have layers of flavor in one delicious dish.

Chicken Bruschetta Pasta

Can I tell you how excited I am about this Chicken Bruschetta Pasta?

Bite-size chunks of chicken simmered in a basil garlic sauce, then tossed with farfalle pasta and topped with chunky bruschetta and cheese. You have to try this pasta. This has become a new family favorite. I have never seen my daughter devour a bowl of pasta as she did this. It is so good. The basil garlic sauce is out of this world!

Want to know the best part? It takes under 30 minutes from prep to table, and you only need a few items to make this delicious meal come to life in your kitchen.

Everyone knows and loves Kraft. They have come out with a new product called Recipe Makers. I am absolutely in love with this. It combines fresh ingredients with common items already on hand for quick and easy family-friendly meals. Sound familiar?

Here’s how it works. There are nine different products in the line including Verde Chicken Enchilada and New England Pot Roast, to name a few. Each convenient package includes two sauces and the recipe PLUS two additional recipes. You just need to add a few fresh ingredients like pasta or meat to complete the dish that is full of layers of flavor. These are great for the home cook that wants to prepare simple and tasty chef-quality meals.

Let me show you how easy it is to make this Chicken Bruschetta Pasta.

Chicken Bruschetta Pasta

What you need
Kraft Recipe Makers Chicken Bruschetta Pasta
3 cups farfalle pasta, uncooked
1 1/2 pounds boneless, skinless chicken breast cut into strips or cubed (you’re cooking, your preference)
2 tablespoons Kraft Grated Parmesan Cheese

Let’s put our aprons on and get cooking!

Step one: Cook your pasta as directed on the package.

DSC_0095

Step two: Cook your chicken in half of the yummy Basil Garlic Simmer Sauce included with your Kraft Recipe Makers until your chicken is thoroughly cooked.

DSC_0122

Step three: Add pasta to chicken and stir in remaining Basil Garlic Simmer Sauce. Gently toss to coat.

DSC_0144

Step four: Top with Chunky Bruschetta Finishing Sauce and cheese and cook until heated through. Sprinkle with some freshly chopped basil if desired and serve!

DSC_0159

These sauces have a ton of versatility, so you can make something that is completely your own. I also love the addtional recipes included in each package for even more options. With the Chicken Bruschetta Pasta you can try one of the recipes included like Bruschetta-Style Pork Chops and Shrimp Puttanesca for a variety of fresh and easy recipes to whip up any day of the week.

kraftcollege1-3-2

More ideas to try with Kraft Recipe Makers Chicken Bruschetta Pasta

Make this vegetarian - Steam broccoli florets and toss with pasta and Basil Garlic Simmer Sauce. Top with Chunky Bruschetta Finishing Sauce and fresh basil. You could even add in onion, too.

Easy classic bruschetta - Slice a baguette and brush slices with Basil Garlic Simmer Sauce. Place on a baking sheet and toast under broiler for about 1 minute. Top with Chunky Bruschetta Finishing Sauce and sprinkle with freshly shredded Parmesan cheese. Broil for a few minutes longer until cheese is melted. Top with fresh basil and serve for a delicious appetizer.

Turkey Bruschetta Panini - Cut thick slices of fresh Italian bread and brush with Basil Garlic Simmer Sauce. Top with deli-style sliced turkey, fresh slices of mozzarella cheese and a few spoonfuls of Chunky Bruschetta Finishing Sauce. Add to panini maker or skillet and cook until bread is toasted and cheese is melted.

 
More by Kraft Recipe Makers

Chicken Bruschetta Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 5 servings

Chicken Bruschetta Pasta

Ingredients

  • 1 package Kraft Recipe Makers Chicken Bruschetta Pasta
  • 3 cups farfalle pasta, uncooked
  • 1 1/2 pounds boneless, skinless chicken breasst, cut into chunks or strips
  • 2 tablespoons Kraft Grated Parmesan Cheese
  • 1-2 tablespoons freshly chopped basil for serving (optional)

Instructions

  1. Cook pasta as directed on package, omitting salt. When cooked, drain and set aside.
  2. Meanwhile, add chicken and half the Basil Garlic Simmer Sauce in a large skillet and cook over medium heat until chicken is thoroughly cooked.
  3. Add drained pasta to skillet with remaining Basil Garlic Simmer sauce and toss to coat.
  4. Top dish with Chunky Bruschetta Finishing Sauce and Parmesan cheese. Cover and cook for an additional 2-3 minutes over low heat until heated through.
  5. Top with freshly chopped basil if desired and serve.

Adapted from Kraft

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/08/chicken-bruschetta-pasta.html

Pepperoni Pizza Lasagna Rolls

Love pepperoni pizza?  Try these Pepperoni Pizza Lasagna Rolls.  They have all the flavors of pepperoni pizza wrapped up in tasty lasagna rolls for a quick 30 minute meal the entire family will love.

Pepperoni Pizza Lasagna Rolls

With all the delicious varieties of pizza choices, sometimes you can’t beat a classic cheese and pepperoni pizza.  Here in Buffalo and like most places, you can find a pizza place on almost every corner.  Even in the small town I live in there are two practically next door to each other. 

I don’t think I have ever met someone that doesn’t like a slice of pizza.  A doughy crust, topped with sauce, cheese and your favorite toppings.  How can you not like that?  When I travel I like to scout out some of the best pizza joints to try the local favorites.

Pepperoni Pizza Lasagna Rolls

We enjoy pizza night once a week at our house.  My Buffalo Chicken Ranch Pizza is one of our favorites.  When we are in the mood for a classic pepperoni pizza, sometimes I’ll switch it up and make these tasty Pepperoni Pizza Lasagna Rolls instead.  They have all the yummy flavors you find in your favorite pepperoni pizza rolled up in lasagna rolls.  If you are in the mood for pizza, but bored with the same old same old, these lasagna rolls are always a hit the entire family will love.  Best part is these take 30 minutes from prep to table to serve these on a busy weeknight.  To save some time after a long day, prep these the night before and just pop them in the oven when ready to serve.  

If you love lasagna rolls like I do, be sure to check out my Chicken Caesar Lasagna Rolls too.  These have been a readers favorite!  A must try for anyone that loves Caesar.  

Pepperoni Pizza Lasagna Rolls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Pepperoni Pizza Lasagna Rolls

Ingredients

  • 8 lasagna noodles, cooked al dente
  • 15 ounce part skim ricotta
  • 1 large egg yolk
  • 1 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 2 cups pizza sauce
  • 1/4 pound deli-style sliced pepperoni (32 slices)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl mix ricotta, egg yolk, 1/2 cup mozzarella, Parmesan cheese, parsley, and garlic.
  3. Spread 1/3 cup pizza sauce on the bottom of a 9-inche round baking dish or pie dish.
  4. Lay lasagna noodles on a large clean surface (wax paper works great) and spread each noodle with 1 tablespoon pizza sauce. Top each noodle with 3 tablespoons ricotta mixture then pepperoni.
  5. Roll lasagna noodles and place seam side down in baking dish.
  6. Pour remaining pizza sauce evenly on top of rolls. Sprinkle with remaining mozzarella cheese.
  7. Bake for 20 minutes until hot and bubbly.
  8. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/07/pepperoni-pizza-lasagna-rolls.html

More pizza favorites-
Pizza Dip
Arugula Pizza
Fruit Pizza
Caprese Pizza with Cauliflower Crust
Quick and Easy Pizza Sauce

Sweet Vidalia Onion Pasta Salad

Sweet Vidalia Onion Pasta Salad

Today is such an exciting day!  Not only is my cookbook Summer Thyme now available, but I am thrilled to share the Flavors of Summer  presented by Vidalia Onions with you!

Flavors of Summer - Presented by Vidalia Onions
Vidalia Onions are one of my favorites.  This seasonal onion harvested from Spring through Summer is Georgia grown.  Many people, including myself wait patiently for when Vidalia Onions become available.  Vidalia Onions has teamed up with some amazing brands to bring you the Flavors of Summer.  From recipes, cooking tips, and special savings can be found on the Flavors of Summer website by clicking HERE

Are you bored with the same old pasta salad?  This Sweet Vidalia Onion Pasta Salad will quickly become your favorite for all your summer cookouts.  Use your favorite short pasta noodles, like elbows, wagon wheels or even rotini.  Combine with corn, celery, crisipy bacon and the star of the show, Vidalia onions.  Toss with an easy homemade Vidalia onion dressing that you will not only love on this salad but on your favorite lettuce salads too.

This pasta salad travels great, so take it to a picnic in the park, a family reunion or whip it up for a backyard barbecue.  Wherever you enjoy it, everyone will be wanting more!

Sweet Vidalia Onion Pasta Salad

For this delicious recipe you will want to serve at your next cookout,  click HERE to head over to the Flavors of Summer for this recipe along with other tasty summer recipes! 

I am excited that the Flavors of Summer will be giving away a copy of Summer Thyme to one lucky winner!  Head to the Flavors of Summer for your chance to enter!

In case you missed it, be sure to check out Summer Thyme and some amazing giveaways happening this weekend! 

 

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

I could eat Italian food every day.  Give me a big bowl of pasta tossed with fresh tomato sauce and I’m one happy momma.

I can’t believe I worked as long as I did in the travel field, went all over the place, and never went to Italy.  It was on my list of places to travel.  Mr. Mother Thyme and I were even at one point looking at getting married in Tuscany.  I had this wild idea of wanting to get married in the sunflower fields.  That was probably back in the day I was in love with the movie, Under the Tuscan Sun

One day I’ll get there, when the kiddos are older.  In the meantime, I’ll live vicariously through my mom who just returned from Italy a few weeks ago.    Sometimes the best way to enjoy another country is through food and you don’t even need to get a plane.   It is a great way to enjoy other cultures from the spices used to the way is food is prepared.  Food tells such a beautiful story and connects others to places they may never get to.  

Gnocchi alla Sorrentina

I was thrilled for this month’s Secret Recipe Club to have been assigned Manu’s Menu.  Written by the talented Manuela, she takes us on a culinary journey with delicious recipes throughout Italy and beyond.  Her mouthwatering photos make you hungry for more.  One recipe after another looks incredible.  From authentic Italian cuisine to a variety of other tasty recipes, Manu’s Menu is one blog you definitely want to follow. 

I had the hardest time picking just one recipe to feature.  Some of my favorites are Pasta with Creamy Broccoli and Pine Nut Sauce and Pesto Lasagne  just to name a few.  I settled on Gnocchi alla Sorrentina because I just couldn’t wait to try it.  With a simple tomato sauce, and fresh mozzarella, melted and bubbly, what could be better?  All you need is a fork to enjoy this authentic dish from Sorrento.  Set the mood with little Andrea Bocelli playing in the background while you dine, and transport yourself to Italy with each delicious bite, no passport required.  

Gnocchi alla Sorrentina

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Gnocchi alla Sorrentina

Ingredients

  • 1.1 pound potato gnocchi, prepared per package instructions
  • 1 tablespoon extra virgin olive oil
  • 1 small whole onion, peeled
  • 15 ounce can tomato puree
  • 10 basil leaves
  • 5.5 ounce fresh mozzarella
  • 2.3 ounce Parmigiano Reggiano, grated
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a medium pot over medium heat. Add whole onion and and sauté for a couple minutes.
  2. Reduce heat to low. Stir in tomato puree, half of the whole basil leaves and a pinch of salt. Cover and cook for 15 to 20 minutes until sauce thickens.
  3. Remove onion. Cube 3 1/2 ounces of mozzarella and add to sauce. Stir until melted and sauce is smooth.
  4. Roughly chop remaining basil leaves and add to sauce.
  5. Stir in cooked gnocchi and 2 tablespoons Parmigiano Reggiano.
  6. Heat oven broiler.
  7. Grease 4 individual oven proof ramekins. Divide gnocchi between each ramekin. Top with remaining mozzarella and Parmigiano Reggiano.
  8. Place ramekins under broiler and and watch carefully until cheese is melted and bubbly.
  9. Garnish with fresh basil and serve.

Adapted from Manu's Menu

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/05/gnocchi-alla-sorrentina.html

Spend more “thyme” with Mother Thyme.
Facebook Twitter Pinterest Instagram Google + Email RSS

STbookcover3



French Onion Macaroni and Cheese plus Giveaway!

French Onion Macaroni and Cheese | www.motherthyme.com

Macaroni and cheese is one of the best comfort foods.  It is also one of my kids favorite meals.  What kid (or adult) doesn’t love macaroni and cheese?  Sometimes it’s fun to mix it up from a classic mac and cheese and add new flavors.  This French Onion Macaroni and Cheese blends the flavors of french onion soup with macaroni and cheese.  But guess what?  Not only is this a creamy and comforting bowl of macaroni and cheese we all crave from time to time but I lightened it up so it can be enjoyed with less guilt.

For this French Onion Macaroni and Cheese you need to slice 2 or 3 sweet onions that you will cook over medium heat until they are nice and caramelized.  The secret to the perfect caramelized onions is to thinly slice the onions.  In order to perfectly slice the onions you need a good, sharp knife.  I have to be honest with you, I always thought I had a good knife until I met my new best friend in the kitchen, a Wüsthof CLASSIC cook’s knife.  Let me tell you, this knife seamlessly cuts through anything like butter.  From the moment I took it out of the box, I started cutting anything I could get my hands on.  I couldn’t believe how easily it cut through all my fruits and vegetables with ease.  It didn’t take long to realize the knife I have been using for years wasn’t doing a good job.  A good knife is essential in the kitchen.  With the amount of prepping and cooking I do in the kitchen, this knife has made my life so much easier. 

French Onion Macaroni and Cheese | www.motherthyme.com

Located in Germany, Wüsthof has been family operated since 1814 crafting precision-forged knifes and kitchen tools that are used by chefs and in households across the world.   Their selection of premium sharp knives range from paring to carving knives.  From first slice, you will be able to see and feel the quality of these knifes that have been used for centuries.  You will absolutely fall in love with the pristine quality of these exceptional knifes. 

French Onion Macaroni and Cheese | www.motherthyme.com

The CLASSIC Cook’s Knife is perfect for cutting all your fruits and vegetables.  The ergonomic handle molds perfectly into your hand for the ultimate cutting experience.   

It’s GIVEAWAY time!  Wüsthof would like to give one Mother Thyme reader a CLASSIC 6″ cook’s knife!  To enter, just simply use the entry form below.  Giveaway open to U.S. residents only. 

http://www.MotherThyme.com/wp-content/uploads/2013/04/frenchonion3.jpg

Thank you Wüsthof for sponsoring this amazing giveaway! 

To find out more about Wüsthof and their variety of beautifully crafted products, you can visit them at www.wustfhof.com.  For the latest news and updates, follow Wüsthof on Facebook and Twitter

a Rafflecopter giveaway

French Onion Macaroni and Cheese

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 4

French Onion Macaroni and Cheese

Ingredients

  • 2 cups dry whole wheat elbow macaroni
  • Caramelized Onions
  • 1 pound sweet onions, thinly sliced (about 2-3 medium onions)
  • 3 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • Sauce
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups fat free half and half
  • 1/2 cup low sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup Swiss cheese, shredded
  • 1 cup part-skim mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste.
  • Topping
  • 2 tablespoons plain Panko bread crumbs
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Bring a pot of water with a pinch of salt to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Caramelized Onions
  4. Heat olive oil in a a large skillet over medium heat. Add onions and toss to coat. Stir in salt. Cook, stirring occasionally to avoid burning until onions are brown and tender, about 18-20 minutes. Stir in balsamic vinegar and cook for 1-2 minutes longer until absorbed. Remove from heat and set aside.
  5. Sauce
  6. Heat olive oil in a large pot over medium heat. Add in garlic and cook for about 1 minute. Stir in half and half, beef broth and Worcestershire sauce and heat through.
  7. Stir in Swiss cheese, mozzarella cheese and Parmesan cheese and stir until melted.
  8. Stir in flour, 1 tablespoon at a time allowing flour to dissolve before adding more until sauce thickens.
  9. Stir in macaroni, onions and thyme. Season with salt and pepper to taste.
  10. Lightly spray a casserole dish with cooking spray. Pour in macaroni.
  11. Topping
  12. In a small bowl combine bread crumbs and Parmesan cheese. Sprinkle of macaroni.
  13. Bake for about 20 minutes until heated through.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/04/french-onion-macaroni-and-cheese-plus-giveaway.html

Linguine with Tuna Sauce

Linguine with Tuna Sauce | www.motherthyme.com

Grab a fork and get ready to make this for dinner tonight.

I love many pasta dishes.  Classic spaghetti, Penne with Vodka Sauce and one of my favorites, Ravioli with Processo Cream Sauce.  This Linguine with Tuna Sauce is definitely on my list of top five favorite pasta dishes.  It is light, so easy to whip up and has such a great combination of flavors that are simple yet work so well together.  The sauce is made just with butter, olive oil, garlic and a splash of white wine that is tossed with linguine and flakes of tuna.  The kalamata olives and capers complete this flavorful dish.  Let me not forget to mention how inexpensive it is to make.  Once you take a bite you’ll think it came from an Italian restaurant.  It is simple, delicious and affordable; you can’t beat that!  

Linguine with Tuna Sauce | www.motherthyme.com

This is one of those dishes you wish you had leftovers of, so you may want to double it because everyone will want seconds.  It is great if you enjoy Seafood Fridays, or any night of the week.  Keeping a few Flavor Fresh pouches of  StarKist Tuna Creations on hand in your pantry makes whipping up dinner a breeze.  They are great to toss in salads, for on the go and for recipes like Tuna Enchiladas Verde, and of course for Linguine with Tuna Sauce.

Trust me, you definitely want to add this to your dinner menu.  This has been a hit around my kitchen table.  Serve with a simple tossed salad and a nice crusty loaf of fresh bread from the bakery for a dinner that tastes great and didn’t take long to prepare. 

Linguine with Tuna Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Linguine with Tuna Sauce

Ingredients

  • 8 ounces linguine, cooked al dente
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3 tablespoons white cooking wine
  • 1/4 cup kalamata olives, pitted and cut and half
  • 1-2 tablespoons capers
  • 2 (2.6 ounce each) pouches Starkist Herb and Garlic Tuna Creations
  • 2 tablespoons grated Parmesan cheese
  • 1-2 tablespoons fresh parsley, chopped
  • Freshly cracked pepper

Instructions

  1. Heat butter and olive oil in a large skillet over medium heat until butter melts.
  2. Add in garlic and cook for about a minute longer.
  3. Stir in olive and capers.
  4. Add in linguine and toss to coat then toss in tuna and cook for a few minutes until heated through.
  5. Toss in Parmesan, parsley and a few cracks of black pepper.
  6. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/03/linguine-with-tuna-sauce.html

 

Chicken Caesar Lasagna Rolls

Chicken Caesar Lasagna Rolls | www.motherthyme.com

Sometimes things just happen.

With leftover Caesar Salad Dressing and a bowl of shredded chicken in the refrigerator I came up with this for dinner one night, and boy am I glad I did.  I often cook chicken breast or even buy a rotisserie chicken from the store and cut it up over the weekend to have on hand for the week to toss in salads, pasta, you name it.  It is also great to use if you need a quick weeknight dinner.  Even if you don’t have chicken on hand, making this meal doesn’t take much time.  You may even want to double the recipe and freeze a batch to have on hand for another time.  If so, I would just freeze these without the sauce.  

Chicken Caesar Lasagna Rolls | www.motherthyme.com

I have a thing for lasagna rolls.  They are cute, fun and not as time consuming as making a big pan of lasagna so I thought making a Chicken Caesar Lasagna Rolls would be a good twist.  Of course you can make these with store bought Caesar dressing, but it doesn’t take much time at all to whip some up.  If you love Caesar and lasagna, you’ll love this combination.  This dish is creamy from the blend of cheeses with a hint of Caesar.  The Caesar is not overpowering, it just compliments this dish well.  It is topped with a classic bechamel sauce that has a touch of additional Caesar dressing in the sauce that really brings all the flavors together.

I like to make these in a 9 or 10 inch round baking dish.  You could even use a large pie dish or a square casserole dish as well.   Serve with a tossed salad for a dinner the entire family will love. 

Chicken Caesar Lasagna Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: Serves 4

Chicken Caesar Lasagna Rolls

Ingredients

    Sauce
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup Caesar Salad dressing
  • Salt to taste
  • Lasagna Rolls
  • 1 pound boneless, skinless chicken breast
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon garlic powder, divided
  • Pinch of black pepper
  • 1/2 cup Caesar Salad dressing
  • 6 ounce lasagna noodles (about 8 whole noodles) cooked al dente
  • 15 ounce part skim ricotta
  • 1 egg yolk
  • 1 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • Salt and pepper to taste

Instructions

    Sauce
  1. Melt butter in a large saucepan over medium heat. Stir in flour until blended. Gradually whisk in milk and Caesar dressing stirring constantly until sauce becomes thick and creamy. Remove from heat and season with salt and pepper and set aside.
  2. Lasagna Rolls
  3. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with aluminum foil and spray with cooking spray.
  4. Season chicken with 1/4 teaspoon salt, 1/4 teaspoon garlic powder and a pinch of pepper. Place on baking sheet and bake for 35-40 minutes until cooked thoroughly.
  5. Reduce oven temperature to 350 degrees.
  6. Shred chicken when cool to touch and place in a medium bowl. Toss with Caesar dressing.
  7. Spread 1/3 cup of prepared sauce on the bottom of a 9-inch round baking or pie dish.
  8. In a medium bowl stir together ricotta, egg yolk, 1/2 cup mozzarella, Parmesan, parsley and 1/4 teaspoon garlic powder.
  9. Lay lasagna noodles on a large clean surface and spread each noodle evenly with ricotta mixture. Divide chicken evenly between noodles and sprinkle on top of ricotta mixture.
  10. Carefully roll lasagna noodles and place seam side down in baking dish.
  11. Pour remaining sauce evenly on top of lasagna rolls. Sprinkle with remaining 1/2 cup mozzarella cheese.
  12. Bake for about 20 minutes until warm and bubbly.
  13. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/03/chicken-caesar-lasagna-rolls.html

Spend more “thyme” with Mother Thyme.
Facebook ~ Twitter ~ Pinterest ~ Instagram ~ Google + ~ Email ~ RSS

Homemade Spaghetti O’s

Homemade Spaghetti O's | www.motherthyme.com

Ingredients I can’t pronounce scare me.  Don’t get me wrong, I am not an uptight person that has not had my share of processed foods.  I can remember in my early twenties jars of spaghetti o’s in my pantry and I also remember eating them when I was young.   As I get older and I am more conscience of the foods I consume and more importantly the food I bring to the table for my kids I read the labels of all the foods I put in my grocery cart.

Homemade Spaghetti O's | www.motherthyme.com

My kids have become picky eaters.  I am hoping this is just a phase.  I have cooked and made all their foods since they started eating solids.  Back then, they would eat whatever I put in front of them.  I thought I was one of the lucky ones, until they turned two.  Now they think they can pick and chose what they eat.  They would much rather eat grapes, cheese and yogurt all day instead of what I make for dinner.  I guess I shouldn’t complain since  they are not begging for unhealthy foods.  But that is the problem.  I made burrito bowls for dinner, they just eat the guacamole.  And I think they have consumed more grilled cheese sandwiches I dare to admit.  So I am always looking for new and creative ways to give them healthy and nutritious meals that are quick to prepare and don’t come from a can, sorry Spaghetti O’s.

What kid doesn’t love Spaghetti O’s?  Actually who doesn’t love Spaghetti O’s?  If they can make it in a factory and scoop it in a can, it can be made at home as well.  They funny thing is, Homemade Spaghetti O’s are incredibly easy to make.  There is no secret ingredient, just a secret ingredient they put in the cans that make consumers want to buy more.  But the only secret ingredient I can find in the canned version is extra additives I honestly don’t want my kids to eat.  Trust me, once you try these you’ll see how similar these taste to the canned version, and probably like Homemade Spaghetti O’s better.

Homemade Spaghetti O's | www.motherthyme.com

Homemade Spaghetti O’s

Prep Time: 10 minutes

Cook Time: PT10-15M

Total Time: PT20-25M

Yield: 4 servings

Homemade Spaghetti O’s

Ingredients

  • 8 ounce pasta rings, cooked
  • 16 ounce tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup 2% milk
  • 1 tablespoon grated Parmesan cheese
  • Pinch of salt to taste

Instructions

  1. Add tomato sauce and paste to a medium saucepan and cook over medium heat until heated through.
  2. Reduce heat to a low simmer and slowly whisk in milk and cheese. Cook stirring occasionally until cheese is dissolved.
  3. Stir in cooked pasta rings and toss to coat. Season with salt to taste.
  4. Serve warm.

To avoid milk curdling, use at least 2% milk or whole milk. Reduce heat to low before slowly whisking in milk.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/02/homemade-spaghetti-os.html

Avocado Pasta

It’s Wednesday and I am finally catching up from a very unproductive weekend.  I got hooked on Downton Abbey and my entire weekend was spent watching it.  I can’t remember the last time I didn’t do anything except watch TV.  Honestly, it was quite nice to do that.

Until last Friday I never watched an episode of Downton Abbey.  I heard people talk about it so I finally had to see for myself what all the buzz about this show was.  I was hooked after the first episode.  Funny thing was until about the fourth episode I was calling it Downtown Abbey, finally realizing it was Downton not Downtown.  I started watching season 1 after I put the kiddos to be on Friday night.  I was up half the night watching it.  Between Friday evening and Sunday I watched both season 1 and 2, and a few episodes I watched twice to catch Mr. Mother Thyme up on the ones I watched after he went to bed.  Sunday I got absolutely nothing done except wanting to see if the very handsome Matthew and Mary would ever be together.  And if you watch this series you know I had to finally jump into season 3.  So now I’m caught up and anxiously awaiting Sunday for another dose of Downton Abbey.  The story line is amazing and I now want to travel to England, move into Downton Abbey and transport myself back to 1920. 

Forty-eight hours later it was time to get back to reality, stop speaking with an English accent, and feed my family.  Since I don’t have any footers or a butler to serve my family dinner, it was time to head to the kitchen and whip something up for us.  One of my favorite go to dishes is Avocado Pasta.  All the ingredients I always have on hand.  I have tried many variations and came up with my own version which is always a hit with the kids.  It’s creamy from the avocado, a touch of half and half and parmesan.  It incorporates so many great flavors and is easy enough to make any night of the week.  It is great alone, or as a side dish with Cilantro-Lime Chicken.

Avocado Pasta

Prep Time: PT15-20M

Total Time: PT15-20M

Yield: 4 servings

Avocado Pasta

Ingredients

  • 8 ounces rotini pasta, cooked al dente
  • 1 avocado
  • 1/2 cup fat free half and half
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon freshly grated Parmesan cheese
  • 1/2 lime, juiced
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Slice the avocado in half, remove the core and spoon out the meat and place in a food processor or blender with half and half, cilantro, Parmesan cheese, lime juice and garlic clove. Blend on high until creamy. Season with salt and pepper to taste.
  2. Toss with warm pasta and serve warm or chilled.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.MotherThyme.com/2013/01/avocado-pasta.html