The Italian Wonder Pot

It's got to be too good to be true, right?

Right?

You add uncooked pasta to some fresh and some canned ingredients, 

throw some spices in, stick the lid on

and in 20 minutes, you have dinner?

It's got to be too good to be true.

But it's NOT!!

I see things like this on Pinterest, and I am skeptical.

Then I hear that people try them and they WORK!!

Well, I wanna try too!!!!

(insert whiny 3 year old voice here)

 So I DID!!

and holy pasta batman!

IT WORKED!

This was AMAZING.

We LOVED it!!

This has been all over Pinterest, and from what I can gather, it originated as a Martha Stewart recipe.  If I got that wrong, someone correct me, because I want to give credit where credit is due on this fast, easy and delicious meal! It seems everyone changes it up just a smidgen to their own liking.

I loved how it turned out, but next time, I will add artichokes!

Italian Wonder Pot

1 - 12 ounce box of pasta, I used spaghetti, broken in half to fit in pot better

2 Tablespoons olive oil

2-3 cups fresh spinach slightly chopped

1 medium sized onion, sliced

32 ounces of broth, I used chicken broth or you can use vegetable

2 - 14.5 ounces cans diced tomatoes, (NOT drained)

1/2 Tablespoon dried basil, or fresh

1/2 Tablespoon dried oregano

4 cloves minced garlic

1/4-1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

Place all ingredients in your pot.

Make sure to give it a stir so the liquid covers the pasta and veggies.

Place a lid on your pot and cook, on your stove, on high until it begins a rapid boil.

Uncover and turn flame to medium.

Continue cooking for 15 minutes more, pasta will absorb the liquid.

Stir occasionally so pasta doesn't stick to the bottom of the pan.

DO NOT DRAIN.

Serve, top it with a little fresh grated Parmesan cheese.

Spinach & Artichoke Alfredo Pizza

I have had this pinned for a while now, and thought it would be better on my table then stuck in my computer!!

Thanks to the two bite club for sharing this!

Spinach, Artichoke and Alfredo Pizza

1 cup of cream
1 stick butter
2 Tablespoons of cream cheese
3/4 cup Parmesan Romano cheese
1 teaspoon garlic powder
2 cups of shredded mozzarella cheese
6 ounces fresh spinach, chopped
1 can artichoke hearts, rinsed, dried and chopped

Your favorite pizza crust.

This makes a big pizza full of toppings.  Otherwise you can make two smaller ones with less toppings.

Preheat your oven to 425 degrees.  I always pre-bake my pizza crusts, just for a little bit, take them out before they start to brown.
In a saucepan on your stove, combine cream, butter and cream cheese until smooth.
Stir in Parmesan/Romano cheese and garlic powder, continue to stir and cook for about 15 minutes.

Place spinach in a skillet with about a tablespoon of water and saute to wilt the spinach.
 Remove the spinach and place in a towel, pat all of the liquid out of the spinach.
Add to sauce.
Spread creamy mixture over your crust, top with artichokes and mozzarella cheese.

Bake for 15 minutes or until cheese turns golden brown.

Let stand for a few minutes before cutting and serving.,

Lasagna Soup

lasagna soup



My friend Candi, over at The Devilish Dish is an amazing cook!!

Anytime she posts a recipe I know I will like it.

(so far she hasn't posted anything with liver or brussel sprouts....)

When she posted this one back in the Fall, I knew I would have to try it.

My family LOVES Pasta and we LOVE soup, so it was a win-win situation!

Candi and I have been friends for a long time.  Almost 15 years. She and I have so much in common, I swear God knew we needed to be friends and put her in that Scrapbooking class I was teaching back in 1997!

One thing that we have in common, we are both a little bit of a rebel.

It's okay. We were raised on Hair Band 80's music --- so it goes with the territory right?

we love our hair band concerts!! (and on those days...Aqua Net!!)

Well, being the rebel I am, I didn't EXACTLY follow her recipe.

That and the fact that I had already been to the store 3 days in a row and managed to STILL not have everything that I needed.

So, I add-libbed.

And because she's my friend, and I know that's JUST how she cooks... tweaking and making it her own, I know that she will understand.

For her recipe click here:

The Devilish Dish's Lasagna Soup

Lasagna Soup

2 lbs ground beef

1 medium onion

4 cloves garlic, minced

2 14.5 oz cans of petite diced tomatoes (with juice)

1 - 16 oz jar of spaghetti sauce (I like to use Marinara)

4 tsp chicken bouillon (or 4 cubes)

4 tsp beef bouillon

6 cups of water

2 tsp of Italian spice

1/2 thyme

1 bay leaf

1/2 box lasagna noodles, broken into pieces

1/2 cup shredded Parmesan cheese

ricotta (optional)

 shredded mozzarella cheese

In a soup pot over medium heat brown your ground beef with onion and garlic.  Salt and Pepper to taste.

Drain grease.  To the ground beef mixture add the tomatoes, spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil.

Reduce the heat to low and simmer for 25 minutes.

Stir in broken lasagna noodles and cook until they are tender, about 10-15 minutes.

Remove bay leaf.  Add Parmesan cheese to soup about 5 minutes before serving and stir in.

Ladle into bowls and top with ricotta and mozzarella cheese.

My notes: We are not fans of ricotta cheese at my house.  When I make regular lasagna, I use cottage cheese.  So I added this to the ingredients, but we didn't use it.  It tasted AMAZING with just the shredded cheese. I actually bought shredded Italian blend cheese.

When you make lasagna, there are always a couple of broken noodles in the box it seems. I always have a couple of extra, too. When I do, I throw them in a Ziploc bag and keep adding to them, then I'm ready for a quick batch of lasagna soup!  That's one other thing about this soup, it's one of those that most likely the ingredients are in your pantry right now!  Like most soups, this recipe works well in the crock pot, After browning your meat, dump it all in the crock pot and let it cook on low all day. Add Parmesan cheese about 10 minutes before your serve.

Italian Style Prime Rib Roast - My In-Laws do it BEST!

Italian Style Prime Rib Roast

No... your eyes aren't playing tricks on you... that is 24, yes, 24 pounds of PRIME RIB right there.

My In-Laws have always done Prime Rib for Christmas dinner.

I will honestly tell you that until I had this magnificent dinner, I had never had Prime Rib in my life.

After having it, I would try to order it in a restaurant, and it was such a HUGE disappointment!

They do it best I will tell you.

I'm not sure why I should be surprised, though.  

In the department of Mother and Father In-Law, I just plain hit the jack pot.

They are such a fantastic family, and I thank God for them every night I lay my head on my pillow.

Denny, my Father-in-law, loves to read my blog, and gets a huge kick out of me taking pictures 

of food when he visits.  

"Don't 'cha wanna take a picture of that one, Kala?"  

This year, I decided to document the making of the Prime Rib.  With the help of my hubby.

If you want to make a Prime Rib that will wow the masses.... here is what it takes!

4-5 pound rump roast or prime rib

or if you're at our house... 24 pounds....

Denny cuts off a few steaks so they will fit in the pan!

steaks go in the freezer to be enjoyed later

Brian helps his parents do the herb and spice rub after the meat is seared to perfection

goof!! Think he's excited?!?!

I kept teasing him about his apron.  I told him he looked like an elf! 

Every time he put it on I looked at him and said "Herbie doesn't like to make toys!"

we take it out when it reaches 140 degrees so those who like it rare get their way!

perfection!

Denny trims the fat off of the roast, and begins slicing.  He sets an electric frying pan with au jus to the side to cook it a little more for those who don't like it too pink!

Denny gets everyone's cut done to their liking.  He looks proud here, doesn't he?

As he SHOULD!

my plate: prime rib, home grown sweet corn, potato casserole and broccoli rice and cheese casserole

(please don't count the calories!!)

It was hard not to dig in...but I took a picture!! It was MAGNIFICENT!!

I highly recommend you try this next time you make a prime rib!! It's DIVINE!

Italian Style Roast

4-5 pound rump or prime rib roast

Herb and Spice Mix

1 T. Worcestershire Sauce

1/4 t. each: dried parsley flakes, basil, pepper, Italian seasoning

1 t. salt

Generous sprinkling of garlic powder and onion salt

Au Jus Mix

1 beef bouillon cube dissolved in 1 cup of water

Put meat in and ungreased pan on a rack, fat side up and bake at 450 degrees for 15 minutes to sear the meat.

Remove from oven and rub with Worcestershire Sauce, mix herbs and spices together, sprinkle over meat, rub in.

Continue to roast at 250 degrees for a total time of 15 minutes per pound.

This will make the roast Medium Rare.

Add bouillon to drippings to make Au Jus.

For extra, just use McCormick au jus packets, according to package instructions.

Olive Garden Night at Home! Copy Cat: Zuppa Toscana, Olive Garden Salad & Dressing

Olive Garden's Zuppa Toscana, Salad and Bread sticks

Who doesn't like the all you can eat soup, salad and bread sticks from the Olive Garden??

It's such an easy place for lunch, and it's always good!!

My niece and I used to go there quite a bit, and one time we tried the Zuppa Toscana

soup and it was so yummy!! 

 I had to figure out how to make it!

If you ever want to make something that you have had a restaurant, the site you need to check is copy kat recipes.  Thank God for google, I found it and use it A LOT.

So, that is where this recipe came from, copykatrecipes.com  It's not mine, it's not theirs,

it's the Olive Garden's.

But I am going to share this with you.

And then you need to pass it on... get it?

for other copy kat recipes click HERE

When you make this soup, you will be instantly hungry! From the moment the Italian sausage starts to brown with the red pepper flakes, to sauteing the onion, garlic and bacon, your tummy will begin to growl!

Fall has hit our area, and we are HUGE soup eaters.  This rainy, cold and gloomy Monday just called for this body warming soup! 

With the spiciness of the peppers and sausage to the creaminess of the broth, it's a match made in heaven... or at least the Olive Garden!

*~*

Zuppa Toscana

INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces (I bought the REAL bacon pieces in the salad section, worked great and not as much grease)

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes (sliced with skins left on)

¼ of a bunch of kale chopped (I used my kitchen shears)

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.

3.Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.Add potatoes and cook until soft, about half an hour.

5.Add heavy cream and cook until thoroughly heated.

6.Stir in the sausage.

7.Add kale just before serving.

Makes 6-8 Servings  ( I always double it!!)

*~*

 Olive Garden Salad Dressing

1/2 cup mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoon corn syrup

2 tablespoon Parmesan cheese

2 tablespoon Romano cheese

1/4 teaspoon garlic salt, or one clove garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon parsley flakes

1 tablespoon lemon juice

sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator.

*~*

Olive Garden Salad

1 bag Dole American Blend Salad

4-5 slices red onion

4-6 black olives

2-4 pepperoncini (if you like a sweet pepper, you could use a banana pepper)

1/2 cup croutons

1 small tomato, quartered

freshly grated Romano cheese (Parmesan Cheese works well too!)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of the lettuce the red onion, black olives, pepperoncinis, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Shrimp and Crab Pasta with Apple Dumplings for Dessert

the table is set

So, you may have heard, that yesterday, my husband and I celebrated our 20th Wedding anniversary. 

It is so hard to believe that we have been married THAT long.  

Just goes to show you that life goes by in an instant, doesn't it?

here we were 20 years ago

We actually went out for a special dinner over the past weekend.  When you have four kids and a special date falls during the week, you make the best of it!  

So, on the actual date we celebrated at home with our kids.

I made one of our family's most requested meals.

It looks very pretty, and it's actually really quick to make.

shrimp and crab pasta

Like many things that I make, I just shake stuff in there until it tastes good.  But yesterday I measured and wrote down what I actually used, here is the recipe:

Shrimp and Crab Pasta

3-4 T. Olive oil

2 t. Mrs. Dash Tomato, Basil and Garlic

1 stick of butter, divided

1- 14oz size can of diced tomatoes

1 clove garlic, minced

sea salt to taste

1/2 cup onion, diced a little large

12 oz of cooked and tail removed shrimp

8 oz of imitation crab meat (or the real thing if you are lucky to have that close to you!!)

1 1/2 boxes of thick spaghetti (or other pasta choice)

fresh Parmesan cheese

Boil your pasta and drain it, set aside. 

In a skillet, add 3 T of olive oil, 1/2 stick of butter, Mrs. Dash and garlic. On a medium heat, melt butter and spices together.  Add to this your shrimp, your crab and onion.  Saute for about 2-3 minutes. Add tomatoes, juice and all. Sprinkle with sea salt to taste. Warm through.  Add pasta and remaining butter, toss.  When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

For dessert I tried a recipe I saw online last week from The Country Cook. The recipe was for Apple Dumplings.  Holy cow were they simple, and yummy!! 

 I served them with a cinnamon apple dumpling ice cream.  

They were a treat!

the country cook's apple dumplings - RECIPE HERE

So, time flies by, so enjoy what you do every day, or at least try to.  Spend it with the ones that you love and some good food, and life will be good.

here we are today

thought I would share my gorgeous roses I received yesterday

Pasta Pomodoro

I don't know about you, but where I live, the tomatoes are just WONDERFUL this year! I know it's been hot, but I have still been super blessed to get a huge crop of "maters this year.  Er...well, when I say "I,"  I actually mean,  "my Mom" has!! She is such a sweetheart, she shares with me on a regular basis, but she also decided to take a trip to the East coast to see my Aunt, and asked me to "check her plants" for her while she was gone.  They are weighed down with GORGEOUS tomatoes!! (so many, I even left her a whole bunch! ;)

Now, I am really not much of a caner.  But I can eat fresh tomatoes until I have sores in my mouth! So this week, I have been eating them like crazy!! Tonight for dinner I made a really easy dish, and  thought that I would share with you. I love "naked pasta," it's my favorite. toss it in some garlic, basil and olive oil, maybe some butter, and I am a happy camper.  So, tonight, that's just how I prepared the spaghetti noodles, but I made a pomodoro tomato topping for with it.

pomodoro pasta

I am going to tell you the EASY way to do this, and if you don't want to let the secret out, find a labor intensive recipe and fib!! ;)

I found this stuff in the spice aisle made by McCormick, called "Perfect Pinch." I believe it's their version of a Mrs. Dash? Any who... they have a basil and garlic flavor. All I did was about 90 minutes before I cooked the pasta, I diced up fresh tomatoes, and sprinkled that spice with a little sea salt (both of them to taste) added a little bit of olive oil and put it in the fridge. The longer it sits, the more flavor it will have. 

After you cook your pasta, drain it and rinse it.  To it add butter or Olive oil or a little of both, a little garlic and basil and toss it. Place the warm pasta on the plate and top it with the chilled pomodoro tomatoes. (it tastes good with the tomatoes warm, too!)

I served it with an Italian crusty bread, it was so good.  It's a great summer, or anytime really dinner.

Also, it's a perfect meatless pasta dish.