::slowcooker:lasagna::

In The Kitchen...

I am not a huge lasagna lover...which should sound completely absurd to those who know me because I am obsessed with pasta, spaghetti sauce and cheese...those is just a melange of all three that are just baked, so what is up with that?
I don't know to be quite honest, I don't believe I had a traumatic experience involving pasta while growing up. I have had my fair share of gross lasagna's but I guess it is something that I just haven't come to love for some bizarre unknown reason. I haven't had it for so long that I can't quite put my finger on it...maybe it's the cheese? The texture of the noodles...not as al dente as I would like, the chunky veg? Although veg is healthy for you so I would incorporate it into my meal anyways. 

I think I might give lasagna another shot at impressing the heck out of me. BUT, I don't want to get the store bought, prepackaged crap so I will tackle my own made-from-scratch lasagna...in the slow cooker of course.

Now, there is a worry there for me that the noodles will get overcooked in the slow cooker...but as I said in a previous, recent, post...we'll never know if we don't try.

Bon Appetit!

Slow Cooker Lasagna

Prep: 30 min // Cook: 4 hours // Servings: 4-6

Ingredients
1 lb Italian-style sausage meat, mild or spicy
1 large carrot, peeled and finely grated

1 stalk celery, finely chopped

4 oz mushrooms, finely chopped

2 cloves garlic, finely chopped

1 litre {4 cups} tomato sauce, homemade or store-bought

12 uncooked lasagna noodles

1 cup grated Parmigiano-Reggiano cheese

475 g ricotta cheese

1-1/2 cups grated mozzarella cheese

Salt and pepper

Preparation
1. In a bowl, combine the sausage, carrot, celery, mushrooms, and garlic. Season with salt and pepper, set aside.

2. Spread 1/2 cup of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Feel free to break them, if necessary.

3. Cover with one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle 1/3 cup of Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese. 

4. Follow with a layer of noodles. Add one third of the meat mixture. Cover with 1 cup tomato sauce and sprinkle with 1/3 cup Parmesan cheese. 

5. Cover noodles and repeat with remaining meat, 1 cup tomato sauce and Parmesan. Finish with the remaining sauce and sprinkle mozzarella cheese. 

6. Cover and cook on low for about four hours. 

TIP: Depending on the type of slow cooker, cooking time may vary. When the pasta is tender with the tip of a knife, the lasagna is ready. We do not recommend keeping the lasagna in the waiting mode {WARM} after cooking, the pasta will become too soft. 

There ya go! My mind is no put at ease with the TIP regarding the noodles. 

Definitely a recipe I will be trying very soon!

-S.*

::cajun:shrimp:mac:&:cheese::

In The Kitchen...

I seriously have a billion recipes that I need to a) try and b) share with you all. 

I have been trying more recipes out over the weekends as I have more time but will probably try a couple during the week as well. I need to start trying more new things, I don't know why I can't get over my fear of having a recipe turn out like crap! But I really have to get over it and try these recipes that I am sharing with you. Same with the ones in my cookbook that I have bookmarked. 

Because if I don't then I will never know! And part of cooking is the mystery behind the ingredients and what you can do with the flavours to suit your palate. 

This recipe definitely caught my attention, I am not sure what cheese and shrimp together would taste like but let's give it a shot. 

Bon Appetit!

Cajun Shrimp Mac & Cheese

Prep: 45 min // Cook: 20 min // Total: 1 hour 20 min // Serves: 8

Ingredients
9 tablespoons unsalted butter, divided

1 pound shrimp, peeled, deveined and chopped into 1/2-inch pieces

1 teaspoon Cajun seasoning, divided

Sat and fresh ground pepper, to taste

1 pound cavatappi pasta {or shaped pasta of your choice}

4 tablespoons all-purpose flour

3 cups whole milk

12 ounces Pepper Jack cheese, shredded {about 3 cups}. divided

8 ounces sharp cheddar cheese, shredded {about 2 cups}, divided

1 cup Panko bread crumbs

Directions
1. Preheat over to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for pasta; cover. 

2. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp and 1/2 teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside. 

3. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta {if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through}. When the pasta is finished cooking, drain it in a colander.

4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer. 

5. Once the sauce comes to a simmer, stir in 9 ounces each of Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining 1/2 teaspoon Cajun seasoning, salt and pepper, and turn off the heat. 

6. Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish. 

7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs. 

8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle bread crumb mixture on top of the cheese. 

9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving. 

This definitely sounds like a hearty comfort food type of dish. Would be delicious on a coolish rainy day. :) 

-S.*

::garden:ranch:pasta:salad::

In The Kitchen...

Another recipeeeeee!

Bon Appetit!

Garden Ranch Pasta Salad

Prep: 20 min // Total: 20 min // Serves: 4

What You Need
1-3/4 cups farfalle, uncooked
2 cups small broccoli florets
1-1/2 cups ham steak, chopped
2 cups halved cherry tomatoes

1/4 cup finely chopped red onions

1/4 cup Pure Kraft Refrigerated Ranch Dressing
1/4 cup Kraft 100% Parmesan Shredded Cheese
1/4 cup chopped fresh dill

Make It
COOK pasta as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min; drain. Rinse under cold running water; drain again.
COMBINE ham, tomatoes, onions and dressing in a large bowl. Add pasta; toss to coat.
TOP with cheese and dill. 

Another super fast one for ya! I am not sure how I feel about ham steak, like I keep saying, there is always baked chicken! ;P

-S.*

::greek:pasta:salad::

In The Kitchen...

This time we are doing it up Greek style. ;)

Bon Appetit!

Greek-Spinach Pasta Salad With Feta & Beans

Ingredients
5 - 6 ounces fresh baby spinach
15 ounce can beans, rinsed and drained
4 ounces crumbled feta cheese

1/4 cup dried tomatoes {not oil-packed}, snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon snipped fresh oregano

1 tablespoon snipped fresh lemon thyme or thyme

1/2 teaspoon kosher salt or sea salt

1/2 teaspoon freshly ground black pepper

12 ounces dried cavatappi or farfalle pasta

Shaved Parmesan or Pecorino Romano cheese

Directions

In a large serving bowl, combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally. 

Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with the spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 {2 cup} main-dish servings. 

There ya have it. ;)
Can always had some baked chicken to this too. Yumyum.

-S.*

::pasta:salad:day::

In The Kitchen...

I deem this day...pasta salad day!!! I have a bunch of pasta salad recipes that I want to try...the salad bar at work lately has been subpar to say the least so I am thinking I will make my own delicious pasta salad and take it with me to work. You can make a tun and it will be good for a few days. Travis and I can save money on our lunches as well. So I am going to share a bunch of pasta salad recipes with you guys today...try one and let me know what you think. My dilemma is which one to try first. ;)

I love pesto...so am going to share this one with you guys first. ;) 

Bon Appetit!

Creamy Pesto-Pasta Salad

Prep: 15 min // Total Time: 1 hour 15 min // Serves: 6

What You Need
3/4 cup pesto

1/4 cup Miracle Whip Original Spread

2-1/2 cups rotini pasta, cooked, drained

1/2 cup sliced black olives

3 Tbsp. chopped oil-packed sun-dried tomatoes, drained

1/2 tsp. black pepper

Make It
MIX pesto and Miracle Whip in large bowl until well blended. 

ADD remaining ingredients; mix lightly.
REFRIGERATE 1 hour. 

That is literally it. I love how simple and quick pasta salads are as well. With this one, I will probably omit the olives {not a fan} and as someone suggested on the Kraft Canada website where this recipe came from; I will probably add bacon. Maybe even some baked chicken or shrimps {here I go with the shrimps again}. You can pretty much add whatever your heart desires into pasta salad and that is what is so great about it. :)

-S.*

::italian:wedding:soup::

In The Kitchen...

I need to figure out what I want to make this weekend in the slow cooker as well as try out my new skillet {which reminds me, I need to wash it}. The possibilities are endless. My friend over in the UK also sent me an awesome pasta and slowcooker cookbook and the recipes in there look absolutely delicious so I am definitely going to have to give them a try. Thanks Jan!! :))

But I did stumble across this recipe the other day on the Yummy Mummy Club web site. I can be quite the picky eater...and soups I am especially particular about, I don't like onions or anything really chunky or creamy but I really need to traverse different flavors and heighten my palate. I will never know what various things taste like if I don't try.

Therefore, I am picking a random recipe that I usually wouldn't try and give this a try...it actually looks quite good! 

Bon Appetit!

Slow Cooker Italian Wedding Soup

Ingredients
1 cup small sized pasta
6 ounces baby spinach, washed and trimmed
Meatballs:
1/4 pound ground chicken
1/4 pound chicken or turkey sausage, casings removed
2/3 cup bread crumbs
2 cloves garlic, minced
3 tablespoons fresh Italian flat leaf parsley, chopped
2 large eggs, lighly beaten
Salt and pepper, to taste
Soup:
1 cup yellow onion, minced
3 carrots, diced
2 stalks celery, diced
10 cups chicken stock

1/2 cup dry white wine

1/4 cup fresh dill, minced

Directions
Place all soup ingredients in the crock pot.
In a medium bowl combine the meatball ingredients. Shape the mixture into meatballs.
Heat a frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and pan fry meatballs until browned, about 4 minutes. Add the meatballs into the crock pot.
Cook on low for 8-10 hours. 15 minutes before serving add the baby spinach into the slow cooker. Before serving, prepare the pasta and add into individual bowls, ladle soup over top. 

Serves 4 - 6. 

There is one recipe for you! There are more to come! Especially after discovering the Bon Appetit magazine! Lol! :)

-S.*