With our beautiful, new kitchen and the unboxing of all of our pots and pans and appliances, Husband and I have been spending more time in the kitchen cooking together, and we love it. It’s such a relaxing way to end the day – pour a glass of wine, cook together without the TV on or any distractions, and talk about our day at work.
As we’ve been cooking more, I’ve been trying out new recipes and the one I’m sharing today has been a HIT. We’ve already made it twice in the last month and it will now be a staple in my recipe repertoire. It’s easy, delicious and you can add or remove things to make it just for you. Oh, and it only takes one pan!! That’s my kind of cooking.
O N E – P A N E N C H I L A D A P A S T A
- 2 tablespoon of extra virgin olive oil
- 1/2 of a small onion, diced
- 1.25 pounds of ground turkey meat
- 1 tbsp taco seasoning
- 2 cups of chicken broth
- 1 19oz can of red enchilada sauce
- 8oz (about 2 1/2 cups) of dried rotini pasta
- 2 cups of freshly shredded Colby Jack cheese
- toppings: black olives, diced tomatoes, jalapenos, green onions, southwestern crunch bites
- In a large sauté pan, onions in olive oil over medium low heat until softened.
- Add ground turkey meat and and taco seasoning and cook, breaking meat up with a wooden spoon until browned.
- Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
- Bring to a boil, then reduced heat to low and cover.
- Cook on low, with pan covered for about 15 minutes.
- Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
- Remove from heat and stir in 1 cup of cheese.
- Top pasta with additional cup of cheese and place lid back on pan and let heat from the pasta melt the cheese.
- Garnish with your toppings of choice.
Last night I had a really weird craving – spaghetti with a really good meat sauce. I’m not a big spaghetti eater. I’d typically rather have a light pasta with veggies and pesto. But for some reason last night was the exception. I also happened to be in a cooking mood, again – rare, so I found a recipe and whipped it up.
1lb ground turkey
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
3 teaspoons fresh basil
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
In large, heavy stockpot, brown ground turkey.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Serve with texas toast and a glass of that Cab!
You might also enjoy: Linguine with Summer Vegetables + Goat Cheese
I think I’ve said once before how much I enjoy Sunday evening dinner. I rarely cook and when I do it’s certainly not a production. Except Sunday evenings. I try very hard to make a big, wonderful dinner on Sundays so that our bellies and hearts are full for the upcoming week. (Note: glass of wine while cooking is a necessity.)
This week I tried a recipe from Real Simple that looked amazing on the cover of this month’s issue. It tasted just as good as it looked with fresh veggies and my new favorite cheese. (How have I gone this long without goat cheese?!?!)
I didn’t find the time to make homemade ice cream this weekend like I’d hoped so instead we’re settling for fresh peaches over vanilla ice cream for dessert. Yum!
I hope your bellies and hearts are just as full as ours for the week. xo
Linguine with Summer Vegetables and Goat Cheese
Total time: 20 minutes
1/4 pound linguine
1/2 cup chopped walnuts
3 tablespoons olive oil
2 cups fresh corn (from 2 ears)
2 cloves garlic, sliced
2 pints cherry or grape tomatoes, halved
2 small zucchini, cut into thin ribbons with a vegetable peeler (didn’t have a vegetable peeler, so just thinly sliced)
2 tablespoons fresh oregano leaves (unfortunately Walmart was out of oregano when I went, so none for us)
4 ounces goat cheese, crumbled
Cook the pasta according to the package. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8-10 minutes.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and 1/4 teaspoon salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
Add the corn, tomatoes, zucchini and 1/2 cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce.)
Serve sprinkled with the oregano, walnuts and goat cheese.