A Spin on Penne with Spinach Sauce

I found this recipe the other day on the Food Network website. I was looking for something easy and quick. As I was scrolling through all of the recipes, I came across this one: Penne with Spinach Sauce

This is a Giada recipe and I did love it, but I wanted to add a little bit more of my own individual flair to it. So, I added sundried tomatoes, shrimp, and red pepper flakes. Also, I increased the amount of garlic by 1 clove. And, instead of goat cheese, I used ricotta cheese. All in all, I am very happy with the outcome. It is VERY garlicky, but quite tasty.

Another perk to this recipe, I got to use my brand new food processor. I LOVE IT (Barkley, on the other hand, isn't a fan...he barked the WHOLE time I used it. Oh well.)

A MAJOR DOWNFALL....don't make it and keep it for later..I made that mistake!!!! After I made it, I tried it and it was AMAZING, but then I had to put into the refrigerator because I had to go to spin class...I thought about this dish the ENTIRE TIME I was at the gym...well lo and behold...the sauce was soaked into the pasta when I reheated it and.....it wasn't as good...it was very tasty, but the creaminess wasn't there...and that was what made it so tasty when I tried it...oh well..you live and learn!

Shrimp & Penne with Spicy Spinach Sauce
Ingredients
1 pound penne pasta
3 sauteed garlic cloves
2 oz. ricotta cheese
1 oz. reduced fat cream cheese
1/2 t. sea salt
1/2 t. pepper
1 package of fresh spinach
2 T. mozzarella cheese
2 t. red pepper flakes
4 sundried tomatoes
2 c. raw shrimp

Step by Step Directions
1. Saute the garlic. Cook for a few minutes (enough to cook it down a bit) half of the spinach in a pan with a bit of extra virgin olive oil.
2. Put the following into the food processor, sauteed garlic, ricotta cheese, sun dried tomatoes, cream cheese, salt, pepper, red pepper flakes, mozzarella cheese and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set aside.

3. Cook the pasta according to the package directions. Cook the shrimp until they are no longer pink.
4. Drain the pasta (keep 1 cup of the starchy water aside). Spoon the pasta over the slightly cooked spinach leaves. Then, scrape the cheese mixture over the pasta. Mix together. Pour the starchy water in (you might not need the entire cup of water, but you want to keep the pasta moist) Finally, toss the cooked shrimp in with pasta.

Serve with garlic bread for the true garlic lover!

Microwaved Spicy and Cheesy Sliced Potato

These potatoes pair nicely with the Spicy Healthy Hot Wings at Home recipe found on this blog.  I love how easy and tasty these turned out to be! Especially since I am not a big potato fan! (hard to believe, but true)

These were prepped and made in less than 15 minutes!

Spicy and Cheesy Sliced Potato
Ingredients
2 baking potatoes
2 T. melted butter
2 t. chives
2 t. green onions
2 t. garlic salt
2 t. chili powder
2 T. - 3T. shredded Mexican cheese

Step by Step Directions
1. Slice the potatoes (make sure not to go all the way through) and place in a microwave safe casserole dish. (my dish was sprayed with PAM)

2. Whisk the chili powder and garlic salt into the melted butter.

3. Pour the butter, chives and green onions over the potatoes.

4. Microwave for 10 minutes.

5. Pull the slices further apart and top with cheese.

Serve with the Spicy Hot Wings!

Cheesy Cilantro Chicken Roll-Ups

This recipe turned out better than I thought it would. I guess I should back up and say why...well, when I made this recipe I was sick. Sick as in...I couldn't smell anything and I couldn't taste any flavors...so I wasn't sure what it was going to turn out to be. That being said, when all was said and done, it was spicy enough that even I (as sick as I was) could taste it and thought it was delicious. Only thing I had trouble with was figuring out how long to bake this chicken...it was a lot of pulling out of the oven and checking...I think I have it down, but it was a concern for me while trying this one out....

Cheesey Cilantro Chicken Roll-Ups
Ingredients
*2 fresh chicken breasts
*1 c. cilantro leaves
*1/2 c. - 3/4 c. mexican cheese blend
*1/4 c. flour
*1 T. chili powder
*1 t. coriander powder
*salt and pepper
*salsa and/or sour cream (for topping)

Step by Step Directions
1. Preheat the oven to 350 degrees. Flatten the chicken breasts out until they are about 1/2 inch thick.

2. Coat the chicken in flour, chili powder and coriander. (I shook the chicken in a bag)

3. Lay the chicken out on a plate and cover with cilantro and cheese. Top with salt and pepper.

4. Roll the chicken and secure with each with a toothpick. (I had metal "sticks" my Mom gave me to use with turkey)

5. Place in a greased pan. Do not cover. Bake for 30-35 minutes.
Top with salsa and/or sour cream to serve.

In case you want more heat, you could always add in some hot sauce or red pepper flakes....just saying!

Warm or Cold, you decide with this Pasta Dish!

At Wegman's, they sell a delicious pasta salad in their deli section. I love it, but it took me a few times to actually wonder why I was buying it when I was a pretty good cook and could make it myself. So, I did my best guessing as to what was in it (for the most part it was pretty easy, but I also had to think of how I would make it better)...of course, I used red pepper flakes to make it even better (in my mind)

"Pughman's" Pasta Salad

Ingredients

*5 garlic cloves, minced
*1/2 Extra Virgin Olive Oil (EVOO)
*1 ball of mozzarella cheese, cubed
*1 c. fresh basil leaves
*1 pint cherry tomatoes, halved
*1/2 (and a pinch or two more) red pepper flakes
*sea salt and pepper
*pasta (about a pound)...I used the "leftover" pasta I had in the cabinet

Step by Step

1. Combine garlic, tomatoes, sea salt, red pepper flakes and a few leaves of basil in with the EVOO in a pan. Heat over very low heat. Bring to a simmer. Make sure the garlic doesn't burn. You may want to wait a bit before adding the garlic to ensure it doesn't burn.

2. Cook the pasta according to package directions. (I had to do a bit of creative cooking due to the different noodles I used)

3. Drain the pasta. Put into a large bowl. Pour the contents of the pan over the pasta. Add cheese and rest of the basil. Season with salt, pepper, and a sprinkle of red pepper flakes. Stir.

This recipe is EVEN BETTER the next day. So, refrigerate. Serve cold or warm. (Side effect of warming....the cheese will clump with the noodles)

Another possibility...add some chicken or shrimp to add in the protein component!