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Homemade mushroom rice pilaf turns simple pantry ingredients into a savory, comforting side dish. Toasted orzo, fluffy long-grain rice, golden mushrooms, and fragrant seasonings create layers of flavor in one pan. The recipe feels polished enough for a holiday table, yet it remains easy enough for a weeknight dinner.

What Is Rice Pilaf and What Is Its History?

Rice pilaf is a method of briefly sautéing the grains in fat and then cooking it in seasoned liquid. Aromatics, spices, vegetables, and small pasta may join the pot. This toasting technique produces separate, flavorful grains instead of soft or sticky rice.  Pilaf is celebrated for its light, fluffy texture with distinct, separate grains that readily absorb flavor.

Legend has it, that when Alexander the Great conquered Samarkand (now Uzbekistan) around 330 BC they served his army a meal of rice and meat.  The army loved the meal so much, they brought the recipe back home to Macedonia.  Fast forward to the 10^th century where a scholar and physician, Ibn Sina, analyzed and published the ingredients.  He cited the health benefits of what he called palov osh.

Rice pilaf became the ultimate travel food for merchants on the Silk Road.  With it’s simple ingredients and dried rice, it was easy to prepare using local ingredients.  And as empires expanded, this recipe grew in popularity.  As it landed in each country along the way, they customized the recipe with their ingredients and seasonings.

It gained additional popularity when the boxed variety showed up on the grocery store shelves.  The Italian Macaroni Company out of San Francisco recognized how popular this recipe could be.  They paired the rice with toasted pasta and called it “Rice-a-Roni” which we know today. At the same time, another company created by an Armenian immigrant, made their Near East Rice Pilaf.  After that, the rest of history!

Choose the Right Rice and Mushrooms for Separate, Flavorful Grains

Long-grain white rice is ideal for this recipe because it cooks into light, separate grains. Basmati and jasmine rice also make excellent pilaf. Basmati stays especially distinct and adds a delicate nutty aroma.  Jasmine creates a slightly softer texture with a gentle floral scent. Standard long-grain rice remains the most neutral choice and allows the mushrooms, garlic, and herbs to shine. Rinsing any white rice removes excess surface starch and reduces gumminess. Drain it thoroughly before adding it to the pan so it can toast rather than steam.

Brown rice, wild rice blends, and converted rice can also be prepared pilaf-style, but they require different amounts of liquid and longer cooking times. Arborio and other short-grain varieties are less suitable when the goal is a fluffy pilaf because their higher starch content creates a creamier, stickier result.

I used cremini mushrooms in this recipe, but there are others you can use.  White button mushrooms are mild, affordable, and easy to find.  They’re a dependable choice for a lighter pilaf. Cremini mushrooms are simply more mature, so they offer a firmer texture and richer taste. Portobello mushrooms are fully mature creminis. Their bold flavor works well. Make sure to remove the gills with a spoon otherwise they will darken the pilaf.

Sliced shiitake mushrooms add a meaty texture and savory depth.  Discard their tough stems before cooking. Oyster mushrooms are delicate and slightly sweet.  Their tender edges brown beautifully. Baby bella, mixed gourmet, and pre-sliced mushroom packages are also convenient options. Avoid crowding the pan regardless of the variety. The mushrooms need direct contact with the hot surface so their moisture evaporates.  This allows the edges to caramelize instead of steaming.

Build Flavor First by Sautéing Aromatics and Mushrooms the Right Way

Start with butter and olive oil in a wide saucepan or deep skillet. Cook the mushrooms first until their moisture evaporates and their edges turn brown. Set them aside before adding the onion, so the pan stays hot and the mushrooms remain golden.

Cook the onion until soft, then add the garlic for about 30 seconds. Toast the orzo until it takes on a warm golden color. Stir in the rice and dry seasonings, coating every grain with the flavorful fat.  I toast the rice until it starts to turn from a translucent white to a bright white.  That’s when I add the liquid.

I have been making homemade rice pilaf since I was old enough to use the stove.  I don’t think we had boxed rice pilaf until I was in high school.  And probably because my sister and I whined until they caved.  For me, the chicken bouillon gives rice pilaf that rich chicken flavor I don’t get with broth alone.  That’s why I use an unsalted broth because the bullion can be salty.

Master the Rice-to-Liquid Ratio for Tender, Fluffy Pilaf

The basic ratio is 2 cups of liquid for 1 cup of rice and or pasta.  It’s an easy ratio to remember for scaling this recipe.  This recipe uses 1 cup of long-grain rice, 1/2 cup of orzo, and 3 cups of water or chicken broth. The pasta and rice both absorb liquid, while a small amount escapes as steam. The measured amount supports tender grains without leaving the pilaf soupy.

Use the same measuring cup for the rice, orzo, and liquid. Keep the heat low once the liquid reaches a boil. If the pan is unusually wide or the lid fits loosely, check near the end and add a small splash of hot broth only if the grains remain firm.  The results may vary if your pan is smaller or larger.  They can also vary based on altitude.  It’s best to err on the side of less water because you can always add more if needed, but you can’t remove water if there’s too much.

Steaming the Rice – Leave it covered!

Steaming the rice makes it fluffy.  It’s not easy to cover and let it do its thing, but that’s what’s best.  Bring the seasoned liquid to a full boil before adding the mushrooms back to the pan and covering it. Then reduce the heat to its lowest steady setting. A tight lid traps steam, allowing the rice and orzo to cook evenly without frequent stirring.  If excessive steam escapes, try a piece of foil under the lid for a tighter fit.

KEEP THE LID CLOSED!  It needs to stay closed for at least 18 minutes. Lifting it releases heat and moisture.  Stirring can break the grains and activate more starch. All of this prevents light and fluffy rice.  Remove the pan from the heat when the liquid is absorbed and the rice is tender.  Then let it rest for at least 10 minutes.  This trapped steam finishes cooking the centers of the grains.  It redistributes moisture throughout the pan. This short pause prevents wet patches and dry spots.

Why This Homemade Rice Pilaf Is Better Than Boxed Pilaf

Homemade rice pilaf offers fresher flavor and far more control than a boxed mix. Real butter, sautéed mushrooms, fresh onion, and garlic build savory depth from the beginning. The aromatics smell richer as they cook, and browning the mushrooms adds flavor.  You won’t get flavor like this with a powdered seasoning packet. Chicken broth and bouillon can be adjusted to complement the rest of the meal. Low-sodium options also make it easier to control the salt.

Texture is another major advantage. Toasting the orzo and rice creates a warm, nutty note and helps the grains remain distinct. Boxed pilaf can become overly soft or salty.  Especially since its seasoning packet and cooking time leave little room for adjustment.

With a homemade version, the heat, liquid, and resting time can be tailored to the rice and the pan. The recipe is also easy to customize with different mushrooms, fresh herbs, and vegetables.  You can add toasted nuts or try another type of broth entirely. It takes only a little more effort than opening a box, but the finished side tastes more balanced.  It looks more inviting and feels special enough for a holiday table.

What Homemade Mushroom Rice Pilaf Tastes Like

Each forkful tastes buttery, savory, and gently earthy. The toasted orzo adds a warm, nutty note, while the long-grain rice keeps the texture light. Browning the mushrooms concentrates their natural flavor and gives them tender centers with caramelized edges. They add depth without overpowering the herbs or aromatics. The result is rich and comforting, but it never feels heavy.

Garlic, onion, parsley, and Italian seasoning give the pilaf familiar comfort-food appeal. Chicken bouillon adds a satisfying savory backbone, while the butter rounds out every bite. The grains stay tender and separate, and the mushrooms add a pleasant chew against the delicate rice and pasta. This homemade mushroom rice pilaf is simple enough for an everyday dinner, yet polished enough to serve beside turkey, roast chicken, ham, or beef during the holidays. Its balanced flavor also pairs well with roasted vegetables and fresh salads.

Yield: 10 servings

Homemade Mushroom Rice Pilaf

Prep Time: 5 minutes

Cook Time: 31 minutes

Additional Time: 10 minutes

Total Time: 46 minutes

The quiet side dish just became the table favorite. Butter, garlic, herbs, and deeply browned goodness make every forkful cozy enough for Sunday supper and special enough for a celebration.

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Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 8 ounces cremini or white button mushrooms, evenly sliced
• 1/2 cup orzo pasta
• 1 cup long-grain rice, rinsed and well drained
• 1/3 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chicken bouillon
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 3 cups chicken broth

Instructions

1. Melt the butter with the olive oil in a wide saucepan or deep skillet over medium-high heat.
2. Add the mushrooms in an even layer. Cook until their moisture evaporates and the edges brown, about 6 to 8 minutes. Transfer them to a plate.
3. Add the fresh onion to the pan and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds.
4. Add the orzo and cook, stirring often, until golden. Stir in the drained rice, bouillon, dried onion, garlic powder, Italian seasoning, and dried parsley.
5. Pour in the water or broth. Stir once, then bring the mixture to a full boil.
6. Cover the pan and reduce the heat to low. Cook without lifting the lid for about 18 minutes, or until the liquid is absorbed.
7. Remove the pan from the heat. Keep it covered and let the pilaf rest for 10 minutes.
8. Fluff the pilaf gently with a fork. Fold in the browned mushrooms, taste, and adjust the seasoning before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 107Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 5mgSodium 614mgCarbohydrates 17gFiber 1gSugar 2gProtein 3g

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 Chicken Cordon Bleu Skillet Pasta turns a classic flavor combination into an easy weeknight dinner. Tender chicken, salty country ham, Swiss cheese, and pasta come together in a creamy skillet sauce. The result tastes cozy and satisfying without requiring a complicated method.

This skillet pasta recipe also makes smart use of cooked pasta. It is ideal for busy evenings, leftover pasta, or simple meal planning. Every bite offers savory meat, mild Swiss cheese, gentle herbs, and a silky finish.

 What Is Chicken Cordon Bleu, and What Is Its History?

Chicken cordon bleu usually features chicken wrapped around ham and Swiss cheese. The chicken is often breaded and cooked until crisp. It’s called Cordon Bleu as a nod to King Henry III and his Order of the Holy Spirit that wore blue ribbons. It is a symbol of excellence. This pasta version keeps those signature flavors but presents them in a creamy, easy-to-serve skillet meal.

The concept of this dish is from a version of schnitzel that created in Switzerland in the 40’s coined Alpine Schnitzel.  The first mention of cordon bleu is in a 1950’s Minneapolis food magazine.  The recipe gained massive traction when Julia Child published a recipe for it in her Mastering the Art of French Cooking in 1961.  From there popularity grew eventually making it a staple at dinner parties throughout the 70’s and 80’s. 

What Is Skillet Pasta?

Skillet pasta is a pasta dish finished or assembled in a wide pan or skillet. The skillet provides a wide surface area to heat the ingredients evenly. It also helps the sauce coat the pasta instead of pooling at the bottom.  This skillet recipe calls for cooked pasta, but others may call for pasta to cook with the rest of the ingredients in the pot.  I see these more as one-pot skillet meals.

A true one-pot variation requires extra broth or water and dry pasta. The liquid amount and timing depend on the shape of the pasta. Using four cups of cooked pasta offers a more reliable texture and keeps the creamy sauce balanced.

Why Skillet Pasta Is the Weeknight Dinner Shortcut That Actually Works

A wide skillet helps dinner cook quickly because more food touches the hot surface. Chicken browns faster, ham warms evenly, and the sauce reduces without a long wait. Cooked pasta makes the process even faster.

The method also keeps cleanup manageable. After the pasta is ready, the rest of the recipe comes together in one skillet. Better yet, each step builds flavor in the same pan.

Chicken provides a mild, hearty base, while country ham adds salt and smoky depth. Swiss cheese brings a nutty flavor that fits the cordon bleu theme. Garlic powder, thyme, and poultry seasoning add warmth without overpowering the sauce.

Fat-free half-and-half gives the dish a creamy foundation. Swiss cheese spread melts smoothly and helps thicken the sauce. Diced reduced-fat Swiss adds small pockets of richer cheese flavor.  While this recipe uses lower fat ingredients, you can easily swap them our for full fat ingredients and it will taste just as delicious.

Smart Ingredient Swaps for Easy Pantry-Friendly Flexibility

Cooked turkey can replace the chicken, and diced deli ham can stand in for country ham. Regular half-and-half also works when a richer sauce is preferred. For the pasta, radiatori, penne, shells, or cellantini all hold the sauce well.

Swiss cheese spread gives the smoothest result, but another mild spreadable cheese or cream cheese can work in a pinch. Gruyère adds stronger nutty flavor, while mozzarella creates a milder dish. Use dried Italian seasoning when thyme or poultry seasoning is unavailable.

How to Make the Sauce Rich and Creamy Without Making It Heavy

Keep the heat low after adding the fat-free half-and-half. High heat can make a dairy sauce separate or turn grainy. Gentle heat lets the cheese melt into a smooth sauce.

The spreadable Swiss cheese adds body without a flour-based roux. Meanwhile, the diced Swiss boosts flavor in smaller amounts. If the sauce becomes too thick, stir in a splash of half-and-half or pasta cooking water.

Simple Serving Ideas and Leftover Tips That Stretch Dinner Further

Serve Chicken Cordon Bleu Skillet Pasta with steamed broccoli, green beans, or a crisp garden salad. A simple vegetable adds freshness and color. Warm rolls also make the meal feel complete.

Store cooled leftovers in a covered container in the refrigerator. Reheat them gently with a small splash of half-and-half or milk. The extra liquid loosens the sauce and helps the pasta taste creamy again.

What Does Chicken Cordon Bleu Skillet Pasta Taste Like?

Just look at that creamy pasta, the tender chicken, and the salty ham that are absolutely perfect together! And since this recipe comes together in such a short time, it’s a perfect recipe for nightmare commutes, busy nights, or just because you don’t want a complicated meal for dinner. So, not only is it delicious, but it’s perfect for any night of the week! Win win!!

The herbs keep the rich sauce balanced, and the pasta carries every flavor in each bite. Overall, the dish feels comforting without tasting too heavy. It is a cozy dinner with the classic appeal of chicken cordon bleu.

Yield: 4

Cordon Blue Skillet Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Indulge in this deconstructed take on classic Cordon Blue Skillet Pasta. It has all the delicious flavors of a traditional cordon blue in a quick and easy weeknight meal.

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Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 3 ounces country ham, diced
• 1 cup fat free half and half
• 3 wedges Swiss cheese spread
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 3 slices reduced fat Swiss cheese, diced
• 4 cups cooked pasta

Instructions

1. Heat a skillet coated with cooking spray over medium heat. Cook the chicken 4 to 5 minutes or until browned.
2. Add the ham and continue to cook until the ham is slightly crisp.
3. Reduce heat to medium-low and add the cream, garlic salt, thyme, and poultry seasoning.
4. Using a whisk, stir in the wedges of cheese until melted.
5. Stir the Swiss cheese and pasta into the chicken mixture until the cheese melts.
6. Serve with garlic bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 844Total Fat 23gSaturated Fat 10gUnsaturated Fat 13gCholesterol 152mgSodium 803mgCarbohydrates 86gFiber 5gSugar 5gProtein 67g

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Queso Con Carne Casserole turns a favorite Tex-Mex cheese dip into a warm, hearty dinner. Seasoned ground turkey, rigatoni, tomatoes with green chiles, and creamy cheese bake beneath a crunchy tortilla chip topping. It is rich, zesty, and easy enough for a busy weeknight.

This cheesy pasta casserole also works for potlucks, game day, and casual holiday gatherings. Each scoop offers tender pasta, savory meat, and smooth queso flavor. Better yet, the simple ingredients make it easy to prepare ahead.

What Is Queso, and Where Did It Come From?

The creamy, warm appetizer widely known as queso is a culinary innovation born from the cultural fusion along the Texas-Mexico border. This dish combines melted cheese with chiles and sometimes tomatoes, onion, or meat (con carne).  While its linguistic and agricultural roots trace back to Mexico, its transformation into a smooth, dippable restaurant staple is a distinctly American evolution.

Since dairy isn’t native to Latin American, it took the Spanish conquistadors to start the creation of this classic Tex-Mex recipe.  They brought dairy cows and goats which introduced dairy to the native peoples along the South American border.  Between the late 1800’s and early 1900’s many emigrated from South America.  They brought this delicious recipe with them.

As with all things, the popularity of this recipe spread like wildfire when processed cheese, most prominently Velveeta, appeared in the shelves.  American realized that this cheese melted just as creamy and perfectly smooth as the queso recipes from the restaurants.  In the mid 1940’s Carl Roetelle pioneered the combination of chopped tomatoes and chiles. 

This combined with the popularity of Velveeta was a match made in heaven.  Marketing campaigns for Ro-Tel showed how easy a batch of queso was easy to make by combining his product with a block of processed cheese.

A Healthier Substitute for Velveeta Cheese

For a less processed option, use American cheese from the deli counter. It melts more evenly than many natural cheeses. A mild cheddar can also work when it is shredded finely and added over low heat.

Another option is to make a béchamel sauce by combining equal amounts of butter and flour until combined and then stir in 1 cup of milk.  When that’s thick stir about 1/2 cup of finely shredded sharp cheddar. The texture may be thicker than Velveeta, but the flavor stays rich. Avoid overheating the sauce, since high heat can make natural cheese grainy.

The Perfect Pasta for This Casserole

Rigatoni is an excellent choice because its wide tubes catch the creamy queso sauce. The ridged surface also holds bits of seasoned turkey and tomato. Every forkful delivers a balanced mix of pasta, meat, and cheese.

Other short pasta shapes work well, too. Try penne, ziti, rotini, or medium shells. A few of my favorites are cavatappi, fusilli corti,  and radiatore.  Yes, I like the curly pastas!  Cook the pasta just until al dente.  It continues to cook in the oven.

The Essential Layers: Seasoned Beef, Creamy Cheese, and Comforting Texture

The first layer of flavor begins with thinly sliced onion, ground turkey, and fajita seasoning. Browning the meat creates savory notes and helps the seasoning bloom. The tomatoes with green chiles add moisture, acidity, and mild heat.

Velveeta and half-and-half form the creamy base. Cheddar adds a familiar sharp finish. Crushed tortilla chips cover the top, bringing a salty crunch to the tender pasta below.

Meat to Use Instead of Ground Turkey

Lean ground beef gives the casserole a classic queso con carne taste. Drain any extra fat before adding the tomatoes and cheese. Ground chicken is another mild choice that keeps the seasonings in focus.

For a bolder filling, use crumbled chorizo or breakfast sausage. A half-beef, half-chorizo blend adds spice without becoming too rich. Plant-based crumbles or cooked lentils can create a meatless version with hearty texture.

Smart Ingredient Swaps for Weeknights, Potlucks, and Holidays

For a fast weeknight dinner, use pre-diced onion and pre-shredded cheddar. Rotisserie chicken can replace the turkey. But there’s also several kinds of precooked meats out there.  My store has a fajita chicken which would go perfectly.  There’s also Del Real meal kits, as they call them.  They have chicken fajitas, birria beef, and carnitas.  All of these would work well in this recipe.  Stir your meat of choice into the sauce after the onion softens, since it’s already cooked.

For potlucks, double the recipe and bake it in a larger dish. For holidays, add roasted poblano, corn, or black beans for color. Mild tomatoes suit mixed crowds, while spicy tomatoes and fresh jalapeño add more kick. 

How to Build a Make-Ahead Recipe That Still Tastes Fresh From the Oven

Prepare the meat, pasta, and cheese mixture up to one day ahead. Spoon it into the baking dish, cover it well, and refrigerate or freeze it. A frozen casserole should last 2 to 3 months in the freezer.  Just be sure to remove as much air as possible when wrapping.  It should take anywhere from 24 to 48 hours to thaw in the fridge.

A casserole that’s been in the fridge will last 24 to 48 hours.  Make sure to let sit out at room temperature while the oven heats. While this will reduce some of the cooking, I suggest adding 15 to 20 minutes to the cooking time.  I also suggest covering it with foil for the first half of the cooking time which would help heat it up faster.  When you remove the foil for the second half, then you add the cheddar and chips.  This keeps the topping crisp.

What Does Queso Con Carne Casserole Taste Like?

This casserole tastes creamy, savory, and warmly spiced. The tomatoes bring a light tang, while the green chiles add gentle heat. Fajita seasoning gives the turkey a smoky Tex-Mex flavor that runs through the entire dish.

The rigatoni stays tender and catches plenty of smooth cheese sauce. On top, cheddar and tortilla chips create a salty, golden crunch. It is the kind of comforting casserole that keeps everyone reaching for another scoop.

Queso Con Carne Casserole or Nacho Pasta

Cook Time: 1 hour

Total Time: 1 hour

You've found a new family favorite with this Queso con Carne Casserole or Nacho Pasta. It's has delicious cheese, spicy meat, tortilla chips, cheese, and PASTA!

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Ingredients

• 1 cup thinly sliced onion
• 1 pound ground turkey
• 2 tablespoons Fajita seasoning
• 8 ounces rigatoni or other short pasta
• 4 ounces 2% Velveeta cheese
• 10 ounces canned tomatoes with green chiles
• 1/2 cup fat free half and half
• 1 cup fat free cheddar cheese, divided
• 1 1/2 cup crushed tortilla chips

Instructions

1. Preheat oven to 350.
2. Bring a large pot of water to boil. Add the pasta and cook according to package directions omitting the salt and fat.
3. While the pasta is cooking, brown the meat. Heat a large skillet coated with cooking spray over medium-high heat. Add the onion and sauté 1 to 2 minutes or until they begin to soften. Crumble in the ground turkey and cook until browned. Add the fajita seasoning, stirring to coat.
4. In a microwave safe bowl, heat the Velveeta, cream, and canned tomatoes 2 minutes. Stir and then heat an additional 2 minutes. Continue stirring and heating until the cheese is completely melted. Add the 1/2 cup cheddar cheese and stir until melted.
5. Place the cooked pasta in a large mixing bowl. Pour the cheese sauce over the pasta, add the browned meat, and stir well to coat completely.
6. Pour into a prepared 9 by 13 casserole dish coated with cooking spray. Combine the remaining cheddar with the tortilla chips and sprinkle over the top of the casserole. Bake at 350 for 20 to 25 minutes or until bubble and the cheese is melted. Cool slightly before serving with some fresh salsa.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 620Total Fat 33gSaturated Fat 12gUnsaturated Fat 22gCholesterol 104mgSodium 639mgCarbohydrates 51gFiber 4gSugar 6gProtein 30g

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This recipe happened because I had leftover pasta. Not in the form of oops, I cooked too much. More in the form of I have a small amount in this box and it’s screwing up with my portion ratios.  So, I cooked it to finish the box and consequently have leftover pasta. 

Do you have leftover spaghetti in the fridge? Don’t let it go to waste! Mix it into a frittata for a fun twist that adds texture and substance. You can use plain or sauced pasta.  Just spread the leftovers into the bottom of the pan and then pour the egg custard on top.  It’s a delicious way to give new life to leftovers and cut down on food waste.  And an even better way of creating something comforting and memorable for your family.

What Is a Frittata?

A frittata is an Italian egg-based dish.  Italians used it as a way of creating a hearty meal from bits and pieces of ingredients they had leftover.  Like the pasta in this frittata.  Frittatas are like omelets or crustless quiches. 

Unlike an omelet, where you fold the egg over the filling, the eggs are poured over the filling making a custard of sorts.  The frittata is cooked slowly on the stove and then finished in the oven.  It’s a hearty dish that’s perfect for sharing.

What Is Ricotta Cheese?

Ricotta cheese is a soft, fresh Italian cheese made from the whey leftover during cheese-making. It has a mild, slightly sweet flavor and a creamy, fluffy texture. Ricotta is a staple in Italian cooking.  You can find it in both savory dishes like lasagna and stuffed shells and sweet dishes like cakes or cannoli. Its gentle taste and body make it a perfect ingredient for this pasta frittata.

Ricotta vs. Cottage Cheese vs. Mascarpone: How Do They Compare?

When it comes to creamy cheeses, ricotta, cottage cheese, and mascarpone each have their own unique qualities.  Ricotta is light, fluffy, and slightly grainy.  It blends smoothly into any recipe and doesn’t overpower the other ingredients.  Cottage cheese is sometimes used in place of ricotta, especially in lasagna.  It has more lumps and more liquid.  It’s also tangier in flavor.  I call it poor man’s ricotta.  Finally, mascarpone is richer and creamier with a buttery texture.  It’s mainly used in desserts like tiramisu.

Pasta Frittata has Creamy and Rich Textures

The secret to the Ricotta Pasta Frittata’s irresistible appeal is the combination of eggs and ricotta. Ricotta melts into the eggs.  This creates a custardy, tender texture that’s both creamy and satisfying. This creaminess combined with the sweetness of the leek and onion confit that makes you want to come back for seconds. The pasta woven throughout the eggs adds body and a delightful chew.  It’s a fun and delicious way to turn leftover spaghetti into something truly special.

Versatile and Easy to Customize

One of the best things about any frittata recipe is how easily you can make it your own. Swap out the mozzarella for parmesan or even try asiago for a sharper taste.  Toss in leftover cooked veggies like bell peppers or mushrooms.  Or sprinkle in that last bit of spinach. 

Try adding additional proteins like diced ham, bacon, or smoked salmon. Prefer a spicy kick? Sprinkle in red pepper flakes or chopped jalapeños. The possibilities are endless, so use what you have and tailor it to your tastes.  Frittatas truly are a great way to take whatever you have on hand and turn it into something amazing.

Perfect for Any Meal of the Day

Frittata like this Ricotta Pasta Frittata makes any meal of the day special.  Obviously, it’s perfect for breakfast of brunch.  You can even take it to work and heat and eat there.  You can easily prepare everything ahead of time for brunch.

They also make a deliciously light lunch, or dinner. Pair this pasta frittata with a salad for a satisfying lunch or dinner. Some crusty bread would round out the meal.  And it’s just as delicious hot or at room temperature, making it ideal for gatherings, meal prep, or a quick bite whenever hunger strikes.

Ingredients to make this Ricotta Pasta Frittata

Pantry ingredients – shallots, garlic, garlic salt, black pepper

Refrigerator ingredients – leeks, cooked pasta, mozzarella, eggs (or egg substitute), half and half, ricotta cheese

Simple Instructions to make this Frittata Recipe

Make the confit by sautéing the shallots and the leeks over medium heat until they begin to soften or around 4 to 5 minutes.  Reduce the heat to medium-low and continue to cook them for 5 to 10 minutes, stirring occasionally, until the vegetables are very tender.

Preheat your oven to 400 F.  Spread the leftover pasta in the bottom of a pie pan coated with cooking spray.  Spread the vegetables on top and sprinkle with half of the mozzarella cheese. 

Whisk the eggs (or egg substitute) with the cream and spices. Stir in 1/4 cup of the ricotta cheese.  Pour the custard mixture over the pasta and dot with the remaining ricotta.  Bake the frittata at 400 F for 30 to 40 minutes or until the center no longer jiggles.  Sprinkle with the remaining mozzarella and cook until the cheese melts.  Allow the frittata to cool in the pan 10 minutes before slicing and serving.

There’s not a lot of salt and lot of herbs in this recipe. I wanted the flavor of the leek and shallot confit to shine. It was delicious and added this amazingly sweet flavor to the creaminess of the mozzarella and the ricotta. Then there’s a hint of some garlic and some thyme. For me, thyme and leeks are like bacon and eggs. Mmmm bacon.  That would be good, too.

I’ve marked this recipe as easy. Yes, it seems like a lot, but it’s a lot of set it and forget type of steps. Honestly. The confit can cook on medium-low to almost low for a good 5 to 10 minutes without really stirring it.

Then once that’s done you assemble and bake. Another set it and forget it moment. Just check it after 30 depending on your oven. You don’t want the edges to get too brown but want the custard in the center to set. Give the pan the shake test. If there’s wiggle in the middle, then let it continue cooking. While it’s cooking you can whip up some garlic bread and toss it in to heat up with the frittata.

Yield: 6 servings

Ricotta Pasta Frittata

Cook Time: 40 minutes

Total Time: 40 minutes

Left over pasta is covered with a leek and shallot confit, egg substitute, and mozzarella cheese. Then it's topped with ricotta cheese and baked until deliciously golden. Ricotta Pasta Frittata is a quick and tasty #meatfree meal.

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Ingredients

• 1/2 cup thinly sliced shallots
• 1 cup thinly sliced leeks, rinsed and drained
• 2 cups cooked pasta
• 1 cup fat free mozzarella
• 2 cups egg substitute
• 1/2 cup fat free half and half
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2/3 cup part-skim ricotta cheese

Instructions

1. Heat a large skillet coated with cooking spray over medium heat. Add the shallots and sauté until they begin to soften. Add the leeks and sauté 2 to 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, for 5 to 10 minutes or until the vegetables are soft.
2. Preheat the oven to 400.
3. Place the cooked pasta in the bottom of a pie place coated with cooking spray. Spread the confit on top and top with half of the mozzarella cheese. Set aside.
4. Stirring with a whisk, combine the egg substitute with the next five ingredients (half and half through black pepper). Add 1/4 cup of the ricotta cheese and continue to whisk until the ricotta is incorporated.
5. Pour the egg mixture over the pasta and bake at 400 for 30 to 40 minutes, or until the center is set the edges are slightly brown.
6. Allow to rest 5 minutes before slicing and serving with garlic bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 315Total Fat 3gSaturated Fat 2gUnsaturated Fat 2gCholesterol 17mgSodium 668mgCarbohydrates 40gFiber 4gSugar 6gProtein 31g

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The post Ricotta Pasta Frittata is the Ultimate Comfort Food appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This recipe has been in the works for a couple of months.  Ever since I made these pan roasted tomatoes and these blistered tomatoes I’ve been wanting to make this dish.  Granted, it was going to have grilled chicken or some pan seared chicken cutlets, but I changed my mind and sautéed the chicken with the tomatoes for a richer flavored sauce.  And it is definitely flavorful!  You could even serve the pasta with some broccoli cheese stuffed chicken.

The chunks of chicken, the burst tomatoes, and the hearty pasta come together quickly for a tasty and hearty meal. This is one of those meals that whips up in no time but tastes fabulous. It’s super light and perfect for a summer weeknight meal but hearty enough for chilly fall or winter nights. And fancy enough for a dinner party!

Why and how do you blister tomatoes in a skillet?

Blistering tomatoes makes a delicious sauce for pasta because. Caramelizing the sugars in the tomatoes intensifies their natural sweetness creating a rich and flavorful sauce. This deliciously tangy sauce is a great contrast to the pasta and chicken in this recipe. Enhancing the natural flavors of tomatoes through blistering elevates the overall taste of the dish, making it a deliciously quick weeknight dinner option.

To blister tomatoes in a skillet, start by heating olive oil over high heat. Add whole cherry or grape tomatoes to the skillet along with some garlic and herbs. Turn the heat down to medium-high and allow the ingredients to cook until the tomatoes start to blister and burst. If you have some stubborn tomatoes, lightly press them with the back of a wooden spoon to get them to burst.

What types of tomatoes to use in tis blistered tomato recipe?

For this blistered tomato pasta recipe, you’ll want to use ripe cherry or grape tomatoes. Cherry tomatoes are sweeter than grape tomatoes. Grape tomatoes have both sweet and tart flavors in there. Since the tomato season is starting to wind down, you could easily use over ripe tomatoes in this recipe to prevent tossing them out. The small size of grape and cherry tomatoes ensures they cook and blister quickly, releasing their juices to create a flavorful sauce.

If you have some Campari or cocktail tomatoes, you could use, those, too. These tomatoes have a tomato flavor with fruity notes in there. They will make more sauce, of course, but they will work in this recipe. Also, small Roma tomatoes would work, too. They garden fresh tomato flavor makes the sauce bright. Large Romas might not be a good choice but if you can coarsely chop them in the pan after they’ve burst then you could feasibly use those, too.

What are some benefits of using water from the cooked pasta?

Pasta water is a great thickener to any sauce. It makes for a silky smooth carbonara, it helps a Bolognese stick to the pasta. In the case of this recipe, it makes for a creamy and smooth sauce that might have otherwise been a bit acidic from the tomatoes. It contains starch from the pasta which is magic to any pasta and sauce recipe.

I don’t know if you remember, but when I was a kid in school, we used starchy water to make some paper mâché. Starchy water was also used, back in the day, to stiffen shirts like the spray starch we have today. Starch makes things thick and sticky. That’s a win win for pasta and sauce. It makes the sauce stick to the pasta and chicken in this blistered pasta with chicken recipe. So, don’t just discard that water. Add a little to the sauce when you make some pasta next time and you’ll see what I mean.

Ingredients You’ll Need

There are such simple ingredients in this recipe.

Vegetables: garlic, onion, tomatoes

Herbs and spices: garlic salt, Italian seasoning, black pepper, fresh rosemary, fresh oregano

Remaining ingredients: chicken, pasta, pasta water

Instructions for making blistered tomato pasta with chicken

Start by cooking your favorite pasta. We like angel hair pasta a lot. It cooks up quick and easy for busy weeknight meals. You could use regular spaghetti or even fettucine in this recipe. Short pastas like rotini, penne, or even some cellantini which is fancy way of saying long corkscrew macaroni. It’s one of my favorite short pasta shapes.

Next, cook the chicken. Start with a large skillet over medium-high heat. Sauté the shallots and garlic until they’re fragrant before adding in the chicken. Cook the chicken until it’s nicely browned. Remove from the pan and keep warm while you cook the tomatoes.

Crank up the heat on the pan to high and let it get good and hot before adding in the tomatoes along with the herbs and spices. Turn the heat down to medium-high and cook the tomatoes, stirring frequently, until the tomatoes start to burst. Feel free to carefully press the stubborn tomatoes that take too long to pop open.

Add the chicken back to the pan and stir everything together. Reduce the heat to medium and let everything just simmer a little and the sauce to reduce. Stir in one cup of the pasta water and continue to simmer until the sauce is thickened to your liking. Finally, toss in the pasta before serving.

What does blistered tomato pasta with chicken taste like?

Just look at those chunks of chicken, the burst tomatoes, and the hearty pasta. This is one of those meals that whip up in no time but tastes fabulous. It’s super light and perfect for a summer weeknight meal. But it’s also hearty enough for a chilly fall or winter night.

The chicken is tender and juicy. The pasta and tomato sauce is rich with a sweet and tangy flavor to it. The garlic, shallots, and herbs are the supporting cast in this delicious chicken and pasta recipe. Then there’s the glue that brings it all together which is the pasta water. It adds a pasta-like flavor to the sauce, but not one that you really taste. It adds a depth of flavor to the sauce that makes it richer.

This is one of those go-to recipes for busy nights. There’s very little prep work. All I had to do was chop the tomatoes and herbs. The garlic and shallots went into a kitchen chopper, so I didn’t even have to chop those. The longest part is cooking the pasta from start to finish. That’s about 20 to 25 minutes depending on how fast the water boils and the type of pasta you use.

This is also a recipe that has great table presence for a dinner party! Just look at that pan full of pasta and chicken goodness. Garnish it with some chopped parsley and serve it with a side Caesar or tossed salad and garlic bread and you have a delicious meal for your guests. They’ll think you cooked forever, but it really was just about 20 minutes or so.

Yield: 4

Blistered Tomato Pasta with Chicken

Cook Time: 30 minutes

Total Time: 30 minutes

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It's perfect for a weeknight or a dinner for guests.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup minced shallots
• 3 tablespoons minced garlic
• 1 pound chicken breast, cut into bite-sized pieces.
• 3 cups cherry tomatoes
• 2 teaspoons garlic salt
• 2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 1 tablespoon minced, fresh rosemary
• 1 tablespoon minced, fresh oregano
• 8 ounces uncooked pasta
• 1 cup reserved pasta water

Instructions

1. Place the olive oil and garlic in a large skillet and heat on medium-high heat. Once the garlic becomes fragrant, add the shallots and sauté, stirring continuously, until tender; about 3 to 5 minutes. Add the chicken and brown. Remove the chicken from the pan and keep warm.
2. Turn the heat to high and add the tomatoes along with the next five ingredients (garlic salt through oregano) to the pan. Sauté, stirring occasionally, until the tomatoes burst and release their juices.
3. Once the tomatoes have burst, add the chicken back to the pan and reduce heat to medium-high.
4. While the chicken and tomatoes are cooking, boil the pasta according to package directions omitting additional salt and oil. Stir in one cup of the pasta water.
5. Once the sauce has thickened, toss the pasta lightly into the sauce before serving with garlic bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 520Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 891mgCarbohydrates 62gFiber 5gSugar 6gProtein 46g

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Quick and Easy Chicken Recipes

• Blistered Tomato Pasta with Chicken from from A Kitchen Hoor’s Adventures
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The post Irresistibly Quick and Easy Blistered Tomato Pasta with Chicken appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Imagine this, you’re sitting on the bank of a river or a lake. It’s about lunch time. Your dad hands you a baggie with a sandwich in it. You’re looking so forward to lunch that you’ve been thinking about it since you made it at 6 in the morning that Saturday.

What’s in that baggie? It’s Nana’s pimento cheese. It was the highlight of fishing with Dad and Nana. I mean, besides the fun cans of beanie weenie, which were my second favorite fishing lunch. Yeah yeah yeah. We used to catch fish and that was fun, too. But, honestly, the highlight of the trip was her pimento cheese sandwiches.

I learned how to make some of the most basic southern foods from Dad and I know he learned those dishes from his mother or grandmother. Biscuits and gravy? Dad. Cornbread and bean soup? Dad. Potato pancakes? Dad. Country ham, scrapple, and grits? Dad. Pierogies? Mom. I had to give kuddos. She did cabbage rolls and always made the stuffing for the holidays.

What is the history of pimento cheese and its southern roots?

Pimento cheese has a rich history. While it is an iconic southern dish today, some might find it surprising that it was created in New York. Pimento cheese is a combination of industrial food manufacturing and new imported products from overseas. In the late 1800’s in New York, farmers started making a creamy cheese fashioned after the French Neufchatel cheese. They started making an American Neufchatel which is more commonly referred to as cream cheese.

At about the same time, pimentos from overseas started to hit the shores and the stores. These sweet peppers with their bright red color were a hit with domestic scientists, aka home economics. Because of their bright color and sweet flavor, they were a favorite addition to salads.

In the early 1900s, Good Housekeeping had an article about a sandwich spread with cream cheese, mustard, chives, and some minced pimentos. Another publication offered an easier version of coming just the cream cheese and the pimentos and spread this mix on buttered bread. Eventually, cheese manufacturers started to combine the cheese and pimentos together. This new cheese product hit the market around 1910 and spread like wildfire throughout the country.

You’re still asking about how it became synonymous with the South. It’s all because the imported pimentos got more and more expensive. So, southern farmers decided to start growing these peppers. It eventually became the center of the nation’s pimento growing and canning industry. But that’s not where the story ends. The popularity of mass manufactured pimento cheese waned.

As this started, people in the south started making their own version of pimento cheese. But it didn’t really resurface as a popular food item until around 2010. Not that I’m complaining. I love getting some fried pimento cheese balls or ordering it as a appetizer at my favorite restaurants.

What are some different ways you can serve pimento cheese?

When it comes to serving homemade pimento cheese, the options are endless. For me, I love a good pimento cheese sandwich. I’ve used it as a topping for bacon & pimento cheese burgers. I also like to use it as a dip for crackers or veggies. But I also love adding it to macaroni salad. And it makes the most interesting and delicious macaroni and cheese!

What are some variations to elevate your pimento cheese recipe?

First, you can change up the cheese. You need to make sure there’s a hard cheese and I like to add in a soft cheese to make it creamier. Try a Parmesan and a little mascarpone in your pimento cheese. Add a little kick with some roasted jalapeno peppers and add in some chili powder and cumin for a Latin spicy kick.

Change up the mayo! There are so many kinds of mayonnaise out there. There’s chipotle mayo, garlic mayo, Tajin mayo, pickle mayo. Turn it into a hot pimento cheese kale dip!  I’m telling you there are so many different flavors for mayonnaise now. You can really elevate your pimento cheese using these.

Ingredients for this pimento cheese

My pimento cheese is a variation on Nana’s recipe. But almost all of the ingredients are the same. I use sharp cheddar, extra sharp cheddar, horseradish cheddar, and Velveeta for the cheeses. Yes, the Velveeta replaces the cream cheese in our recipe.

This recipe also has pimentos that are pretty standard. But it also has some diced green olives. They add a little bit to cut through all the richness of all that cheese. And finally, there’s mayonnaise. Which caused a bit of an argument with Dad. He didn’t remember the recipe called for mayo. But I think they all do.

Instructions to make this recipe

The instructions couldn’t be easier. Just shred the cheeses and stir them together with the remaining ingredients. I like to chill mine for at least an hour before I make a sandwich with it. Chilling the pimento cheese gives the ingredients time to really meld together. It is worth the wait, I’m here to tell you!

What are some tips for perfect pimento cheese to make Nana proud?

Choose quality cheese. Don’t skimp and go for a store brand. Spend a little more the good cheese. For me, that’s Cabot. I love all their cheeses, and they have the best flavor for this sandwich spread. Make sure to grate all the cheese. Don’t buy the pre-grated cheese. They have some additives to keep the shreds from sticking which can alter the results of your pimento cheese.

Make sure to thoroughly drain any excess liquid from the diced pimentos to prevent the spread from becoming too watery. As for the mayo, I like Dukes but use a brand that you enjoy. I like the kick that Dukes has. At the same time, add any seasonings that you want. Some add a dash of Worcestershire sauce or hot sauce. Some stir in additional spices like cayenne or even some celery seed. Don’t be afraid to experiment with different seasonings or add-ins to create a unique twist on this classic dish.

Yield: 10 servings

Nana’s Pimento Cheese

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

A southern classic, Nana’s Pimento Cheese has one surprise ingredient, but I’ve added another one to make this spread even more tasty. Nana always said the secret to a good pimento cheese is love and a little bit of spice.

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Ingredients

• 4 ounces sharp cheddar cheese
• 4 ounces extra sharp cheddar cheese
• 2 ounces velveeta
• 1 ounce horseradish cheddar
• 4 ounces pimentos, drained
• 1/8 cup chopped green olives
• 1/4 to 1/3 cup mayonnaise

Instructions

1. Grate the cheeses and place in a mixing bowl.
2. Drain the pimentos and, using your hands or the back of a spoon, press the pimentos to remove extra moisture.
3. Add the pimentos and the olives to the cheese and stir to combine.
4. Spoon 1/4 cup of mayonnaise into the cheese mixture and stir to combine. If the mixture is not creamy enough to your liking, add additional mayonnaise until the desired consistency is reached.
5. Serve as sandwiches, stuffed into mini bell peppers, or simply with some crackers for a delicious snack.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 140Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 304mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g

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Game Day Grub!

• Bean and Cheese Taquitos from The Spiffy Cookie
• Cottage Cheese Buffalo Chicken Dip from Jen Around the World
• Pimento Cheese from A Kitchen Hoor’s Adventures
• Warm Spinach Artichoke Dip from That Recipe

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The post Elevate Your Tailgate Nana’s Pimento Cheese appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

You know those days?  The ones where it seems like the world is against and everything that could go wrong does go wrong?  Yeah.  Those are the days I’ve been having lately.  And, well, if you’re like me you want comfort food when you have those days.  And by comfort food, I mean comfort food pasta recipes.

For me, that usually means lasagna.  Sometimes it’s a chicken spaghetti recipe or pork paprikash.  If I think it’s going to be a bad day, I’ll pull out the slow cooker and make some Crock Pot red beans and rice.  But usually, it means macaroni and cheese. 

In college, I lived on macaroni and cheese. I put things like hot dogs, canned chicken, and even canned ham in there. Sometimes, I even put tuna in there! Those creamy shells and cheese were so delicious when I was down to my few bucks on the food card before the end of the month.

What are the best cheeses for macaroni and cheese?

When it comes to making the perfect macaroni and cheese, choosing the right cheese is crucial. The best cheeses for macaroni and cheese are those that melt smoothly. They create a rich and creamy sauce that coats every bite of pasta. Cheeses like sharp cheddar, Gruyère, and Gouda are popular choices for their bold flavors and excellent melting properties. Mixing different cheeses can also add depth and complexity to your mac and cheese, so don’t be afraid to get creative with your cheese selection.

What’s the difference between kielbasa and Polish sausage?

When it comes to sausage, there is often confusion between kielbasa and Polish sausage. While both are popular types of sausage, there are some key differences between the two. Kielbasa is a type of Polish sausage that is typically smoked and made from pork, beef, or a combination of the two. It has a slightly different flavor profile than traditional Polish sausage.

Polish sausage is made from pork, veal, or a combination of meats and is typically not smoked. The texture of kielbasa is also firmer than traditional Polish sausage, which has a softer texture. Understanding these subtle differences can help you choose the right type of sausage for your mac and cheese recipe.

Should you cook Polish sausage?

When it comes to cooking Polish sausage, some people may wonder if it needs to be cooked before adding it to a dish like mac and cheese. Unlike some other types of sausage that require pre-cooking, Polish sausage is typically already fully cooked during the smoking process.

This means that you can simply slice it and add it directly to your macaroni and cheese mixture without the need for additional cooking. However, I like to brown the sausage before putting it in the macaroni and cheese. It adds an extra layer of flavor to this mac and cheese recipe.

What kind of cheese goes with kielbasa?

When it comes to pairing cheese with kielbasa, it’s important to choose a type that complements the rich and savory flavors of the sausage. Some popular cheese options that go well with kielbasa include sharp cheddar, smoked Gouda, and Swiss. These cheeses not only add a creamy and gooey texture to your mac and cheese but also enhance the overall taste of the dish.

In this recipe, I’ve chosen a creamy and delicious horseradish cheddar. It adds the sharp and creamy flavor of cheddar with the kick of horseradish. It’s the cheese the inspired this delicious macaroni and cheese recipes.

What ingredients are in Polish sausage mac and cheese?

Of course, there’s macaroni and polish sausage. I used a turkey kielbasa because it’s one of my favorites and the healthier turkey option allows you to use more cheese. There’s milk and flour to make the roux. Next come the cheese. I used a reduced fat Cabot extra sharp cheddar cheese along with the horseradish cheddar. Finally, there’s a little garlic salt and a little black pepper.

How do you make this mac and cheese recipe?

This is a stove top meal. Which means that you can make this recipe year-round without having to heat up your oven. That’s definitely plus in my book. And TECHNICALLY you can make it in one pot. I’ve done that before. Another plus in my book.

First, you boil the pasta and drain it. Then, you put that same pot back on the stop to brown the sausage. Put the sausage on top of the macaroni. Next, you heat the milk and flour together. Once that thickens, you add the cheese and stir until it’s melted. Finally, you combine the sausage and macaroni with the sauce.

Now, here’s the hard part. You have a wait a few minutes. If you wait a few minutes the sauce gets all thick and creamy with the pasta and sausage. So, take a minute or two to whip up a quick little salad to have with this sausage macaroni and cheese. By the time you’ve poured the dressing you can serve up dinner.

Just look at all that creamy goodness. Those flecks? They’re pepper. I like to add some fresh ground pepper to my macaroni and cheese before I eat it. That little spice that black pepper brings cuts some of the rich and creamy of the macaroni and cheese.

I could totally dive into that bowl right now. The horseradish cheddar brings a level of flavor your family will love! It’s a hint of heat, but not enough that any member of your family couldn’t handle it. If you don’t like horseradish, then feel free to substitute it with an extra sharp cheddar or another cheese of choice.

What are your favorite comfort food pasta recipes?

Yield: 6

Polish Sausage Mac and Cheese

Cook Time: 30 minutes

Total Time: 30 minutes

All hail the ultimate comfort food mashup! Polish sausage mac and cheese is creamy, cheesy, and oh-so-satisfying.

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Ingredients

• 8 ounces elbow macaroni
• 12 ounces Turkey Kielbasa
• 1 1/2 cups fat free milk
• 2 tablespoons flour
• 2 ounces 75% RF Cabot cheddar cheese
• 2 ounces horseradish Cabot cheddar cheese
• 1 1/2 teaspoon garlic salt
• 1 teaspoon black pepper

Instructions

1. Bring a pot of water to boil. Cook the pasta according to package directions omitting the salt and oil.
2. When the pasta is cooked, drain and set aside.
3. Put the pot to medium-high. Slice the sausage and sauté until it begins to brown. Place the cooked sausage with the pasta and set aside.
4. Combine the milk with the flour, stirring with a whisk. Place on the milk mixture into the pot. Cook on medium-high until the mixture thickens.
5. Remove the milk mixture from the heat and stir in the remaining ingredients. Then stir in the macaroni and sausage. Allow the sauce to thicken 5 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 345Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 57mgSodium 1157mgCarbohydrates 22gFiber 1gSugar 6gProtein 15g

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Make it with Macaroni

• Buffalo chicken Mac and cheese from Jen Around the World
• Chili Macaroni and Cheese from Karen’s Kitchen Stories
• Hawaiian Macaroni Salad from That Recipe
• Protein Packed Mac Salad from Magical Ingredients

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I can’t believe it’s the middle of August. School will start any day now. Sorry to be the bearer of bad news. In fact, some might have already gone back to school. Where does the time go? For me, it’s spent working on data clean up at work. That’s where it goes.

Soon it will be all Mom taxis to and from school, practice, rehearsals; you name it. This means you have to arm yourself with some quick and easy meals to make for dinner. For me, quick is easy is always a stir-fry. No, that’s not always an Asian dinner. Just trust me on this one.

What is a stir-fry?

A stir-fry is more of a technique than a cuisine. The ingredients are fried in a hot wok (or skillet) coated with a small amount of oil. The key to a good stir-fry is to make sure the ingredients are as close to same size as possible. This will make the cooking time even and quick. Bite-sized is best, too. Especially if you’re going to use chop sticks to eat with. Which I haven’t done in forever.

Add the oil right before adding the ingredients to prevent the oil from smoking up the kitchen. I’ve made that mistake before. I had to cool the pan down, wipe out the pan, and start over again. Not fun when you have screaming hungry kids. Big or little.

First the aromatics like garlic and ginger go into the wok for a few seconds first. There’s two rules of thumbs when making stir-fry. I chose to add all the ingredients in order of cooking time. Some prefer to cook the veggies first and remove them from the pan. Then cook the protein, add the veggies back to the pan to warm up, and then top with the sauce.

There’s a ton of stir-fry sauce recipes out there. I made one that I use all the time. And I just realized that I haven’t shared it on the blog. I really need to remedy that. It’s super simple and delicious. I’ve shared many stir-fry recipes, but not that one. But your stir-fry sauce can be as simple as some soy sauce, sesame oil, ginger, garlic, some brown sugar, and a little cornstarch for thickening.

What makes a stir-fry quick and easy?

Once the ingredients are prepped, a stir-fry shouldn’t take longer than 10 or 15 minutes to cook. And prep work can be super easy if you peruse the salad bar for pre-chopped veggies. Or do what I do and thaw out a frozen stir-fry mix. Or thaw out a pepper and onion vegetable mix. That’s one of my favorite go to options. If you’re using frozen veggies make sure to drain them well before adding them to the pan.

Make sure the meat is cut evenly and in bite sized pieces. Or in thin strips. A great trick to thinly slicing the meat is to put it in the freezer for 10 minutes or so. It won’t completely freeze but putting it in there will make the meat firm enough to make it easy to slice. It can make or break prep work for a stir-fry.

What’s in pork piccata stir-fry?

This is why I say that stir-fry is not always an Asian cuisine. I use the stir-fry method to make lots of different recipes. Like this pork piccata stir-fry! And I have a delicious Bayou stir-fry, breakfast stir-fry, chicken Kiev stir-fry, and a Tex-Mex stir-fry just to name a few.

This pork piccata stir-fry has thin slices of garlic and herb marinated pork roast. There’s also the lemons and capers which is essential to piccata. And a little chicken broth. I omitted the wine, but you can add some if you want. And, of course, there’s lots of garlic.

There’s also some spinach for veggies. If your kids don’t like veggies, try some broccoli or even green beans. They would both go well in this dish. So would some zucchini, cauliflower, Brussels sprouts, even bell peppers if that’s all your kids will eat. Just add some vegetables that they love, and they will devour this stir-fry.

What does Pork and Piccata Stir-Fry taste like?

So delicious! I used a garlic and herb marinated pork loin from Smithfield. I love their pork and they have delicious flavors that are quick and easy to prepare. I used their pork in my applewood bacon al pastor tacos. They were super simple and quick to make, too.

Don’t worry about the amount of lemon in there. It’s a very mellow flavor from simmering with the chicken broth. There’s the briny flavor from the capers. It’s a nice salty complement to the hint of lemon flavor and the garlic and herb marinated pork.

I served mine over rice. You can serve yours over pasta. Heck, you can even serve it over mashed potatoes if you want. It’s your pork piccata stir-fry to serve your family however you want. And I remember what Jaques Pepin said. “A recipe is just an idea” because ingredients vary from place to place and time to time so it will never be the same twice. So, take the idea and run with it!

So you see! A stir-fry doesn’t have to be an Asian recipe. You can take the stir-fry technique, put together whatever veggies, meats, and flavors you want, and have a quick and delicious dinner on the table in no time! Especially if you use some convenience frozen veggies or hit the produce aisle or salad bar. There’s plenty of chopped veggies in both places.

There are even some meats that are pre-chopped for cooking now. I know my store has some stir-fry beef that’s thinly into sliced strips. They’re a little larger than I want so I usually wind up chopping it up again, but at least I don’t have to worry about how thin and even the slices are. Some chicken brands are starting to market convenience chopped chicken for dinner, too. So, there’s no excuse why you can’t make a delicious meal in under 30 for your family.

Yield: 6 servings

Pork Piccata Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Garlic & Herb marinated Smithfield® pork is the star in this Pork Piccata Stir-Fry.  It's packed with flavor and on the table in under 30 minutes! #SmithfieldFast #RealFlavorRealFast

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Ingredients

• 1 1/2 pound Smithfield® Garlic & Herb marinated pork loin
• 1 1/2 tablespoons canola oil
• 1 1/2 cups unsalted (or low sodium) chicken stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 8 ounces baby spinach
• 4 cups cooked rice (I used brown basmati rice)

Instructions

1. Thinly slice the pork loin into bite-sized strips.
2. Heat a large skillet on high heat. As soon as the pan is very hot, swirl the oil into the pan and then add the pork strips. Allow them the brown slightly before you begin to stir. You want the pork strips to get good a brown all over.
3. When the pork is good and brown, stir in the chicken stock, lemon juice, and capers. Simmer until the chicken stock is reduced by half.
4. Add the spinach to the pan and simmer until wilted.
5. Stir in the cooked rice and remove from heat. Stir the rice into the pan and let the pan sit for 5 minutes before serving. This allows the broth to soak into the rice making it rich and delicious.
   
   

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 290Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 14mgSodium 199mgCarbohydrates 46gFiber 2gSugar 2gProtein 12g

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30 Minute Meals

• 20 Minute Sticky Mongolian Beef from Jen Around the World
• Lemon Herb Chicken and Squash from That Recipe
• Pork Piccata Stir-Fry from A Kitchen Hoor’s Adventures
• Sheet Pan Hawaiian Pineapple Chicken and Vegetables (Paleo) from Blogghetti
• Singapore-Style Chili Garlic Shrimp and Rice from Karen’s Kitchen Stories
• Thai Coconut Lime Chicken from Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Pork Piccata Stir-Fry is Quick and Easy to Make. appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

After my trip to Bosnia, I’ve wanted to make chicken stroganoff. I also wanted to make ćevapi with shopska, too. Anyway, the first night there, I had a delicious chicken in cream sauce. Then at Kibe we had this veal in a cream sauce. Yes, I know it’s a bit of a stretch to get from veal in cream sauce to chicken stroganoff, but it was a wine and sour cream type sauce.

As I was eating it, I knew I wanted to try to recreate it at home. Except with chicken and not veal. Not that I dislike veal, it’s just not a meat that I can easily find in the cuts that I want. I can find chops most of the time, but thing, scaloppini style cuts not so much.

What is stroganoff?

It’s a Russian dish. I did not know this. Not sure why I didn’t know this, but I didn’t. Beef Stroganoff is named from after an influential member of the Stroganov family. Some claim that it’s attributed to the French chefs working for the family, but then other historians claim it’s a version of a traditional Russian dish those French chefs kicked up. But I haven’t figured out what that dish is.

Traditionally, beef stroganoff consists of strips of beef dusted with salt and allspice to marinate before being sauteed in butter. The sauce is a simple mustard sauce. Yes. I said mustard. A simple mustard roux combines with broth and simmered. The sour cream is added at the end to bring the sauce to the desired consistency.

There’s no onions. No mushrooms. No alcohol in there. A later recipe adds in the onions. But it wasn’t until it started to spread through aristocracy did it really start to morph into the recipe we know today in the States. Every country has their own spin on this now international dish.

Apparently, the dish became very popular in China. In particular Shanghai in the 20’s. Servicemen oversees brought the popular dish back to the States with them. This with the influx of Russian immigrants escaping the Russian Tsar rule brought the nostalgic dish with them, too.

Add in the fact that housewives new to suburban life. They wanted to serve something fancy and delicious. Since stroganoff was making the headlines as a popular dish they served it up.

Another factor in it’s popularity is the invention of freeze drying. And mass marketing. The combination of the two made freeze-dried sauces and flavorings that you added to ground beef and sour cream very popular. It was a quick and easy meal made with simple ingredients. Also, beef stroganoff is a popular back packing meal, too.

What other variations of stroganoff are there?

Brazilian beef stroganoff has a tomato-based sauce. They add sofrito which is sauteed onions and garlic. They also add tomato paste and/or ketchup and Worcestershire sauce. And they use cream instead of sour cream. They serve theirs either with rice or French fries.

Asian style stroganoff skips the sour cream and adds in herbs and spices like coriander and, of course, includes soy sauce. Italian style has fresh tomatoes in the sauce. French include cognac to deglaze the pan. They also add in cornichon and crème fraiche.

What does Easy Chicken Stroganoff taste like?

I had an idea of what I really wanted this Easy Chicken Stroganoff to taste like, and I think I nailed it. I wanted it to have a nice wine flavor, be creamy, and slightly tangy. Nailed it.

The first time I made this Easy Chicken Stroganoff recipe I used Marsala. I know it’s not the best “wine” to be cooking with unless you’re making Marsala, but it came out pretty good. The second time I made this with a nice pinot grigio, and it was even better.

The wine flavor really is important to how I wanted this Easy Chicken Stroganoff to taste. But feel free to skip it and use stock to deglaze the pan with. The dish will still taste delicious. I know because I’ve done that, too.

I could have licked the pan. And it was still on the stove…with the burner on. It was that good! And every time I’ve made it since then it’s still that good! So much so that the hubs has told me I can make this dish any time I want. I’d say that’s a win for me.

The first time I made this, I cut the chicken into thin fillets instead of strips like I usually do with stroganoff meat. But for this version, as you can see, I’ve cut it onto bite-sized pieces. They brown up quickly and simmer in the sauce making them super tender and delicious.

If you don’t want to use chicken, feel free to use strips of beef and swap for beef broth. Or you can make it with strips or bite sized pieces of pork. Try some veal or even turkey. Heck, ground beef is always an option, too. Or meatballs of some kind.

Honestly take this recipe as a base to alter as you want. Want wine? Use it. Don’t want wine, substitute broth. Like the idea of Cognac or Brandy? Use that instead. Add in Worcestershire if you want.

Most places serve this over potatoes of some sort: fried, mashed, whatever. Some use rice. We almost always use egg noodles. I might have to try fries or rice some day. Serve yours over whatever you want. Heck, spoon it up over some Texas toast or garlic bread if you want. That actually sounds good. I might try that with some stroganoff sloppy joes!

Yield: 4

Easy Chicken Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Easy Chicken Stroganoff is inspired by a dish I ate in Bosnia. It's a delicious recipe your family will love. And you'll love how easy it is to make!

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Ingredients

• 3 cups mushrooms, sliced
• 1 pound chicken breast, cut into bite sized pieces
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth, fat free
• 1/2 cup sour cream, fat free
• 4 cups egg noodles, cooked

Instructions

1. Cook the pasta according to package directions, omitting salt and fat.
2. Heat a large skillet coated with cooking spray over medium-high heat.
3. Add mushrooms and sauté until browned and juices have released.
4. Remove from heat and keep warm.
5. Add the chicken to the pan and cook until browned and almost cooked through 5 to 7 minutes.
6. De-glaze the pan with the white wine, making sure to scrape the browned bits off the bottom of the pan.
7. Combine the flour and chicken broth in a small bowl and add to the pan; stirring until combined.
8. Return the mushrooms to the pan and bring to a boil. Simmer until thickened, about 5 to 10 minutes.
9. Remove from heat and add the sour cream, stirring until combined.
10. Place 1 cup of egg noodles on each of 4 plates and top with 1 1/2 cups chicken mixture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 478Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 101mgSodium 550mgCarbohydrates 53gFiber 5gSugar 4gProtein 47g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Favorite Chicken Recipes

• Adobo Chicken Wings from Karen’s Kitchen Stories
• Air Fryer Chicken Patties from Cheese Curd In Paradise
• Chicken an Bulgar Pilaf from Pandemonium Noshery
• Chicken Stir Fry Lettuce Wraps from Hezzi-D’s Books and Cooks
• Easy Baked Bruschetta Chicken from Blogghetti
• Easy Chicken Stroganoff from A Kitchen Hoor’s Adventures
• French Onion Chicken in the Pressure Cooker from That Recipe
• Honey BBQ Chicken Legs from Jen Around the World
• Organic Chicken Bone Broth from Art of Natural Living
• Southern Fried Chicken from Palatable Pastime

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This is even better than my chili mac! This Skillet Taco Pasta cooks up in one pot, tastes like my favorite tacos, and comes together quickly for any night of the week.

Skillet Taco Pasta is another one of those skillet recipes I love to make on busy weeknights. Not only are they  simple to make, but they taste delicious! You can make delicious skillet meals like Mexican beef and rice or even skillet beef stew on even the busiest of weeknights.

I love all things taco! Taco seasoning is so important to really good tacos. I’m working on an epic taco seasoning recipe. I keep tweaking it every time I use up the jar.

In fact, the jar is empty, and I should make another batch today. Because I love having ground beef tacos. Chicken tacos, shrimp tacos, breakfast tacos, you name it tacos!

I make tacos out of everything. If I can put it on a soft taco, then I will. Especially for breakfast. And lunch. And dinner. Chicken club tacos, pimento cheese tacos, hot dog tacos. I’m not kidding. If it will go on a soft taco, then I will try it. Why do you think I have so many different taco recipes on my blog?

What is in taco seasoning?

I think this is something that will vary with every person who makes their own taco seasoning. Sort of masala in India, it’s a custom blend that caters to your tastes. Some make it with more cayenne, some with more cumin, and some with more onion.

The basics of taco seasoning is chili powder, cumin, and oregano. Yes. Oregano. If you can find Mexican oregano that’s the best! I know oregano sounds weird, but it adds a layer of flavor that doesn’t taste Italian but rich and delicious.

My taco seasoning recipe currently has these three ingredients along with several others. I put garlic powder and onion powder in almost every savory spice blend I’ve made. Sort of like starting almost every dinner recipe with garlic and onions sautéing in the pan.

Since I love cumin, I’m heavy handed with it. It’s smoky flavor is so delicious to me. Along with that is both sweet and smoked paprika. Sometimes I add in some dried bell pepper or celery flakes, but not all the time.

We used to purchase dried bell peppers to put with Missy’s food. We stopped several years ago but I still have a large bag of them in the pantry. Maybe I need to start adding them in soup.

There’s a little crushed red pepper in there along with some cayenne pepper. Now, the cayenne pepper is where most will customize their blend. If you don’t like your tacos spicy, then scale it back or omit it and use more chili powder. If you want them flaming hot, then add more. I’m an in between person.

The last ingredient that most don’t think of is corn starch. You want the ground beef to simmer in some stock for a bit to really absorb that taco seasoning flavor. But you don’t want watery tacos. Enter the cornstarch. There’s just enough to thicken the sauce and not be like gravy thick.

What does skillet taco pasta taste like?

Like you accidentally used taco seasoning instead of chili seasoning for chili mac or American goulash. Skillet Taco Pasta has a slightly spicy taco flavor that coats the radiatori pasta. The pasta soaks up that taco seasoned broth. The Cheddar cheese is the topping on the… pasta. It’s slightly sharp and creamy flavor bring home the taco flavor.

I topped my Skillet Taco Pasta with some chopped green onions. Feel free to top yours with lettuce and tomatoes or even that green stuff they call cilantro. No. I’m not a fan of that stuff. I think it tastes like soap. But by all means, use all the cilantro you love on your skillet taco pasta.

This even heats and eats well for lunch the next day. Just make sure to pack the cheese separately. You don’t want to heat the cheese with the pasta. It just melts away and gets lots. So, heat the pasta then put the cheese on top. Close the lid of the container and give it about 2 to 3 minutes for the heat of the pasta to melt the cheese.

Yield: 4

Skillet Taco Pasta

Cook Time: 25 minutes

Total Time: 25 minutes

This is even better than my chili mac! This Skillet Taco Pasta is cooked in one pot, tastes like my favorite tacos, and comes together quickly for any night of the week.

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Ingredients

• 1 pound ground beef
• 1 onion, diced
• 8 ounces canned, chopped, green chiles
• 14 ounces canned tomatoes
• 1 cup salsa
• 8 ounces uncooked, short grain pasta
• 2 tablespoons taco seasoning
• 2 1/2 cups fat free beef broth
• 3/4 cup fat free shredded cheddar cheese, divided

Instructions

1. Heat a Dutch oven over medium-high heat.
2. Brown the ground beef before adding the onions, chiles, tomatoes and salsa.
3. Stir in the pasta, taco seasoning, and beef broth.
4. Bring to a boil and then simmer until the pasta is cooked to your liking; about 15 to 20 minutes.
5. Stir in the cheese and serve topped with diced red onion, green onions, more cheese, or sour cream.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 552Total Fat 23gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 11gCholesterol 112mgSodium 1807mgCarbohydrates 37gFiber 6gSugar 10gProtein 47g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Kicking it Up with Spicy Recipes

• Buffalo Chicken Wrap from Hezzi-D’s Books and Cooks
• Hatch Chile Masala Bhath from Magical Ingredients
• Jalapeno Popper Crostini from The Spiffy Cookie
• Nigerian Chicken Pepper Soup from Pandemonium Noshery
• Sausage Stuffed Mini Peppers from Art of Natural Living
• Skillet Taco Pasta from A Kitchen Hoor’s Adventures
• Spicy Buttermilk Fried Chicken Sliders from Jen Around the World
• Spicy Sage Breakfast Sausage from That Recipe

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