penne

One-Pot Penne Pasta with Turkey and Spinach

March 8, 2018

30-minute, one-pot pasta meals recipes that are healthy, tasty, and easy enough to make any night of the week make me look a whole lot just like this → 💃💃💃 because guess what?

You many think because I’m a food blogger, I’m in the kitchen every day, whipping up recipes so that I never have to think twice about what’s for dinner. But the reality is that most days I’m NOT cooking, and when I suddenly realize that it’s not just 5:00 somewhere…it’s 5:00 RIGHT HERE…I panic. Because if I haven’t taken the time to think ahead and do a bit of meal prep, just like my teenager, I’m left wondering what’s for dinner, too.

See, I’m betting I’m a lot like you. A gal who is always juggling my roles as a spouse, mom, daughter, sister, friend, business owner, mentor, volunteer, and wanderer-of-the-aisles-at-HomeGoods-deal-shopper as I continually work on finding the right balance so that my own needs don’t get lost in the shuffle in this circus act called life.

The saving grace? Simple, healthy, bold-flavored, all-in-one meals like this one-pot pasta that don’t require a bunch of hard-to-find ingredients or have too many steps. And bonus points go to the recipe if I can scavenge my pantry for most of it. continue to the recipe… about One-Pot Penne Pasta with Turkey and Spinach

Lighter Penne alla Vodka Recipe

June 26, 2017

This classic and oh so easy American-Italian penne pasta recipe got a nip and a tuck with a lightened up ingredient that cuts the calorie count but keeps it creamy, making it a dish you’ll have no regrets from asking for seconds as a main meal or a tasty side dish.

This post is brought to you by Almond Breeze

If you’re a first-timer to the world of this popular, creamy tomato sauced dish, just know you will not get drunk on it. You won’t even find a little buzz.

It seems like this is always the first question people wonder about this dish once they hear it’s name. But no, so if you’re looking for a boozy buzz, you’ll want to consume a killer dirty martini or three on the side because the alcohol is all cooked out, but the flavor it creates remains.

I call penne alla vodka the gateway tomato pasta sauce for those who aren’t big tomato fans. It’s definitely a converter. And here’s why.continue to the recipe… about Lighter Penne alla Vodka Recipe

Creamy Chicken Pesto Penne with Broccoli

April 18, 2017

This creamy pasta combines the fresh bite of broccoli with grilled chicken in a creamy almond milk and pesto sauce, and is equally good served hot or chilled.

This post is brought to you by Almond Breeze

You don’t find balance, you create it. Everything in moderation. Too much of a good thing, is, well, too much.

These are all sayings to live by. I try. I really do try. But sometimes life gets the better of me and I find that little purple devil-horned emoji dude sitting square on my shoulder whispering in my ear, “You can have it. It’s just one bite. It’s not like it’s gonna kill you.”

But then that one bite turns into a whole meal, and that then turns into one week, and that makes it that much harder to get back on track.

But that’s where this creamy chicken pesto pasta recipe makes its power play. It’s creamy in a totally healthful way that cures my comfort cravings. It’s fresh broccoli and whole grain pasta turn off my guilt-0-meter. And with most of the ingredients simple to stock in the fridge, freezer and pantry, preparing it is far from a weeknight chore.continue to the recipe… about Creamy Chicken Pesto Penne with Broccoli

Meatballs and Tomato Sauce With Andie Mitchell

April 27, 2016

These well-seasoned meatballs are incredibly tender, cooked directly in a thick tomato sauce. Serve with any tubular pasta for an easy dinner your whole family will love.

The first thing you notice when you meet author and food blogger Andie Mitchell is her 1,000-watt smile. The next thing you notice is her intense interest in you. YOU have all of her focus, all of her attention. It’s like the two of you are the only ones in the room.

That’s why Andie is a favorite among food bloggers, and, well, pretty much anyone who comes across her path.

Andie’s path isn’t your normal path. It’s been littered with strife, struggles and depression. But it’s also emerged as a path of victory, including her 130-pound weight loss story and her newly announced engagement to her life-long love. She’s the first to admit her path hasn’t been an easy one. But she’s determined. She’s authentic. And she’s she’s taking all of us along on her rocket ride of success.

We first featured Andie on FoodieCrush almost two years ago, sharing her incredible weight-loss journey as part of our “5 Food Bloggers’ Weight Loss Success Stories” piece.

Andie has a way with words. Whether it’s a personal anecdote, weight loss advice, a recipe written on her blog, (AndieMitchell.com formerly known as Can You Stay For Dinner) or while inspiring others online in her TED Talk, Andie is honest and relatable and a documenter of real life when she shares her own vulnerabilities and experiences.

Last year we devoured her moving memoir and New York Times Best Seller It Was Me All Along, so it’s only fitting that we would love her new cookbook, Eating in the Middle: A Mostly Wholesome Cookbook, beautifully photographed by the talented Aran Goyoaga, of Cannelle et Vanille.

Andie’s cookbook is chockfull of stunning photography and 80 healthy (but not too virtuous) recipes, all of which we want to stuff our faces with, including her family favorite PJ’s Meatballs and Sauce that you’ll find at the end of this interview. So, let’s dig in.

continue to the recipe… about Meatballs and Tomato Sauce With Andie Mitchell

Penne Pasta With Cauliflower and Pancetta

February 8, 2016

Roasted cauliflower becomes sweet as it caramelizes in olive oil with crispy pancetta and penne pasta for a delicious, easy dinner.

Can we seriously be in the midst of a cauliflower shortage?

I mean, when was the last time you heard of a cruciferous vegetable becoming so popular it became scarce to find?

Cauliflower. It’s the renaissance vegetable.

As a kid my mom served a lot of vegetables, with each and every dinner. Fresh or frozen, and sometimes even canned. Broccoli. Spinach. Corn. Beans. Carrots. But cauliflower was rarely on the dinner table.

It took a while for me to bother introducing it to my adult repertoire. But I’m so glad I have. Especially when it’s bronzed and caramelized and paired with salty bacon bits and bites of pasta done just right.

About the Recipe

The earthy bite of this recipe comes from the deepened, caramelized flavor the cauliflower gets after being cooked in olive oil. I trim most of the stalks and cut the broccoli into pieces just barely bigger than the pasta. If you can, choose a cauliflower that still has a few green leaves attached to it. They add a sweetness and color to the dish.

The cauliflower is cooked in batches and the garlic is added to the hot cauliflower and cooked for a mere 30 seconds or so, just until it becomes fragrant. If the garlic cooks too much and browns, it will become bitter, so be aware.

I used pre-packaged, already sliced pancetta, then cut it into small pieces before cooking it. If you want fatter chunks, ask your grocer’s deli counter to cut thicker pieces. You could also substitute bacon if you’d like for the salty bite.

Like one of my other favorite pasta dishes—this Crab Spaghetti—the pasta is topped with a crunchy bite of crispy croutons. It adds another texture I totally crave. Use a hardy country bread or sourdough for best results.

I used penne in this pasta but really any pasta you have in your pantry would work just swell.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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Penne Pasta With Cauliflower and Pancetta

Roasted cauliflower becomes sweet as it caramelizes in olive oil with pancetta and penne pasta.

Ingredients

3 slices sourdough bread cut into 1/2-inch pieces
1/4 cup plus 1 tablespoon extra virgin olive oil
kosher salt
1 pound penne pasta
6 ounces deli sliced pancetta
1 head cauliflower stalks removed and florets cut into 1/2-inch pieces
6 cloves garlic minced
2 tablespoons butter
1 teaspoon dried chili flakes
1/3 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
Freshly ground black pepper

Instructions

Toss the bread crumbs with 1 tablespoon of olive oil and place on a baking sheet and sprinkle with kosher salt. Toast in the oven until the bread is golden and let cool. Crumble the croutons into small pieces by pouring into a gallon bag and crushing with the bottom of a heavy bottomed pan or a rolling pin.
Boil the penne pasta in salted water according to package directions and drain, reserving 1/2 cup of the pasta water.
Meanwhile, add 1 tablespoon olive oil to a dutch oven or large, high-sided skilled and cook the pancetta slices until cooked through. Transfer to a plate topped with paper towels and drain.
Heat 1/8 cup of the olive oil in a large dutch oven or high sided fry pan over medium-high heat. Add half of the cauliflower and cook until browned, about 5 minutes, stirring occasionally. Add half of the garlic and cook for 30 seconds and season with kosher salt and transfer to a bowl. Repeat the process with the remaining cauliflower and garlic and add to the reserved cauliflower to the pan. Add 1 tablespoon of the butter and the chili flakes and stir to coat. Add 1/4 cup of the reserved pasta water and cook for 3-4 minutes. Add the penne to the skillet along with the remaining 1 tablespoon of butter, Parmesan cheese, crushed bread crumbs and cooked pancetta and cook together for 1-2 more minutes. Season with additional kosher salt and freshly ground black pepper. Garnish with Italian parsley and serve.
Recipe adapted from Franny's Simple Seasonal Italian

#EatSeasonal February

As we have for the past few seasons, Becky of The Vintage Mixer has posted her list of what’s in season to eat now and from that list, has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below.

Please hop over to their sites, say hi and enjoy their seasonal inspiration.

Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist

Citrus, Fennel, and Avocado Salad by Flavor the Moments

Savory Dutch Baby with Roasted Broccoli by Floating Kitchen

Roasted Red Potatoes with Zahatar and Lemon by Project Domestication

Parsnip Hash Browns by Vintage Mixer

Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen

Rosemary Cheddar Cauliflower Cakes by Food for My Family

Tangerine Sorbet Champagne Floats by Completely Delicious

Mexican Molletes (avocado, bean & cheese melts) by Simple Bites

Honey Mustard Citrus Chicken with Mango Chutney by Kitchen Confidante

Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain

We’d love to see what you’re eating seasonal now, too. Share your eats and follow the #eatseasonal hashtag on Instagram and Twitter to discover more seasonal eats.

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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7 Great Zucchini Pastas Plus Zucchini and Chicken Sausage Penne Pasta Recipe

August 7, 2012

We all know the drill, the harvest mantra: “What am I going to do with all this zucchini?”

Well, here’s what you do with it. You cook with it, you bake with it, you think about tanning it for the newest trend in vegan alternative leather.

Hey, we may have something there.

I have to share this photo of what happened in my garden 3 years ago. It was stunning.

We had just moved into our latest house and it was my first time gardening in the plot the previous owner had prepared for his veggies. I’d heard from the neighbors that he was quite the gardener—resulting in us removing about 40 trees and countless shrubs. But the guy knew how to cae for his soil, and the spot he tilled for his veggies, was bar-none, top notch soil.

I was by no means prepared for the bounty of this harvest.continue to the recipe… about 7 Great Zucchini Pastas Plus Zucchini and Chicken Sausage Penne Pasta Recipe

Nacho Taco Salad & Kid-Friendly Veggie Sneak Attack Recipes

August 30, 2011

I know I’m not alone. Kids can usually count their favorite dishes on fingers one, two, three, four and five (I know, five is a thumb, not technically a finger) with moms and dads coercing, conniving and conning their kids into eating a healthier version of their faves.

When Smudge was a toddler she looooved butternut squash, zucchini and even broccoli—or little trees as she called them. Cut to pre-school. Boom. It all went downhill. Any veggie put in front of her was taboo. Persona non grata. Hit the road jack and don’t come round here no more.

So when she came home from school and said she “just loves salads” I almost fell to the floor in shock. Who had stolen my child and how did this health cyborg take over her body?

The answer? Once again: school. Apparently, her 2nd grade friends have developed a far more sophisticated palette and the salad bar is a big hit with her tres-hip-gotta-be-like-them-friends. (I’m now packing salads IN HER LUNCH!)

So to satisfy her veggie craving for dinner, but not rocking the boat by proposing she dig into a big plate of brussels sprouts or spinach, we snuck in a layer of veggie goodness that even Magnum P.I. couldn’t sleuth out. We went straight to who knows best—my mother-in-law—and the secret ingredients in her taco meat recipe.

What’s her now-not-so-secret ingredients? V-8 juice and yellow corn meal. A serving of veggies in every glass—I hope there’s truth in advertising. But I do avoid V-8 Splash which is sweetened with high fructose corn syrup.

Veggie adorned Nacho Taco Salads, a dish she loves assembling for herself, and being kids at heart, we love it too. Plus it is a DARN CLOSE facsimile of yo quiero Taco Bell.

What’s that Smudge? You want salsa with that too? He he he. Tthank you, we have crossed another food bridge.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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Nacho Taco Salad

Quick fix Taco night favorite with ground beef and a tasty lettuce salad.

Ingredients

1 lb ground beef
1/2 white onion diced
2 cloves garlic minced
1 1/2 cup V-8 Original vegetable juice
2 tsp cumin
2 tsp chili powder
1 garlic salt
1 tsp salt
1 tsp pepper
1/2 cup yellow corn meal
1 can black or refried beans
16 oz. package of tortilla chips I prefer white corn chips
Condiments: shredded cheese sliced lettuce, tomatoes, black olives, jalepenos, peppers, avocado, onion, cilantro, Mexican crema, lime wedges

Instructions

In a fry pan over medium-high heat, brown ground beef and onion together until beef is browned and onion is translucent. Add spices and simmer together for another 10 minutes. Add vegetable juice and cornmeal to beef mixture and simmer for 15 minutes or until juice has cooked down and the mixture has thickened, stirring occasionally. While meat is simmering, heat beans on low in a small saucepan. To serve, layer beans, nacho meat, cheese, lettuce and other condiments over tortilla chips as desired.

And now, presenting…more ways to hoodwink your kids with a nudge to the healthier side of the table.

photo > Family Fresh Cooking

Hot dogs, skewers and corn chips? What kind of childhood dream is this? Marla has cooked up another kiddie goodie with Family Fresh Cooking‘s Grilled Hot Dog Skewers with Creamy Avocado Dip. Stick with turkey, kosher or organic beef varieties of hot dogs for the healthiest versions.

photo > One Dish Dinners

The kids are craving pizza and there’s no time to mix up a batch of dough or make a run for the store, so One Dish Dinners‘ Pizza Penne Bake keeps mom somewhat stable of mind thanks to less Erin’s one-pot-penne-and-pepperoni-pizza dish. Ahh mama mia!

photo > Un Déjeuner de Soleil

The chorus of “thank you’s” serenade Edda for a much more interesting take on the frozen-mass-produced-nuggets that kids love as mothers speculate what exactly is that mystery meat. Un Déjuner de Soleil‘s Chicken Nuggets with Tandori Mustard still has the crunch kids love (thank you corn flakes) with a sauce parents won’t mind giving a dip themselves.

photo > Eat Live Travel Write

Far from the boxed version of “yellow death”, Eat Live Travel’s Write‘s Macaroni and Cheese with Cauliflower sneaks in whole wheat pasta, low fat sour cream and a dose of veggies so sublimely and secretly added that they’ll never know what they aren’t missing.

The countdown is on! Maria is receiving some great holiday cookie submissions from our foodie blogger friends and can’t wait to showcase them in our upcoming Winter Issue, and we’d love to see yours. Submit your holiday cookie by September 1 and share your sweetness with the world.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest

penne

One-Pot Penne Pasta with Turkey and Spinach

Lighter Penne alla Vodka Recipe

Creamy Chicken Pesto Penne with Broccoli

Meatballs and Tomato Sauce With Andie Mitchell

Penne Pasta With Cauliflower and Pancetta

About the Recipe

Penne Pasta With Cauliflower and Pancetta

Ingredients

Instructions

#EatSeasonal February

7 Great Zucchini Pastas Plus Zucchini and Chicken Sausage Penne Pasta Recipe

Nacho Taco Salad & Kid-Friendly Veggie Sneak Attack Recipes

Nacho Taco Salad

Ingredients

Instructions

Follow @foodiecrush on Instagram

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