Three Cheese Macaroni...

Is anyone else out there finding it hard to fit in all the TV shows they like to watch!?!

I most definitely am. Yes, we do have a DVR, but there are just so many great shows that have premiered, I can't keep up with them all.

I am a TV fanatic. The good in that is I do know a lot of TV trivia. The bad in that is I obviously could be doing something a little healthier, oh say, working out!

Here are some of the shows I'm watching this season:

Jeopardy

This is a nostalgic one for me. My grandparents would watch this every night, followed by Wheel of  Fortune. They would go out to dinner every Saturday night and stop by our house to visit. We would all watch Jeopardy together, while my sister and I would snack on the left-overs my grandma would bring back from the restaurant.

Dance Moms

Don't ask me why, but I love that crazy dance teacher Abby Lee Miller and those crazy dance moms. I guess I'm a sucker for mama drama... not in my life, of course.

The Voice

I wasn't so sure about Cee Lo Green and Christina Aguilera leaving the show, and how that would affect the dynamic between all of the judges, but after watching, I LOVE Usher and Shakira as their replacements! It's a great program to watch with the family.

Game of Thrones

Definitely NOT a program to enjoy with the family! This is strictly for mature audiences. It has a wonderful plot and so many diverse characters. The book series, of which the TV series is based on, are very entertaining and the TV series closely follows the storyline of the books. 

Mad Men

Oh how I love thee. A throwback to a time before I was even born, but somehow I feel like I can relate to the characters in a way. When watching I feel like I'm apart of the story.

Call the Midwife

Did I ever mention that I use to want to go into nursing. Yeah, I did, but my fear of needles pretty much ruined that one for me. Anyway, the interaction between the characters and their personal stories keeps me coming back for more.

That's not all of them either, but I won't delve into all of my favorite shows any further. We'd be here all day! For real.

Well, maybe one other mention that premieres soon...... The Killing. It's dark and dreary, but exciting too... a great who done it!

Something you can definitely find time for though......

...... this macaroni recipe.


Three Cheese Macaroni

For the macaroni:

• 1 Pound Uncooked Large Pasta Shells
• 4 Tablespoons Butter
• 1 Tablespoon Good Quality Olive Oil
• 1 Onion, Finely Diced
• 2 Cloves Garlic, Finely Minced
• 4 Tablespoons Four
• 4 Cups 2% Milk
• 1 Cup Colby Jack Cheese, Shredded, More if Needed
• 1 Cup Sharp Cheddar Cheese, Shredded, More if Needed
• 1 Cup Parmesan Cheese, Shredded, More if Needed
• 1-1/2 Teaspoons, Fine Sea Salt or Regular Salt
• 2-3 Pinches Fresh or Ground Nutmeg

For the topping:

• 1/2 Cup Italian Bread Crumbs
• 1/4 Cup Shredded Parmesan
• Good Quality Olive Oil

Preheat the oven to 325 degrees (F).

Prepare the topping. In a small bowl, mix the bread crumbs and parmesan together and set aside.

Boil a large pot of water and cook the pasta shells according to the al dente instructions. Drain well.

Meanwhile, heat the butter and olive oil on medium heat in a large saute pan, then add the diced onion. Cook until transparent. Add the garlic and cook a few seconds, or until fragrant, do not burn. Turn the heat down to medium/low. Add the flour and coat the onion and garlic. Cook about a minute, stirring all the while.

Begin alternating 3 cups of the milk with the three different cheeses, whisking continuously, and adjusting the heat, lowering if needed. Once the 3 cups of milk and cheeses are combined, slowly whisk in the last cup of milk. Add a little more of the cheeses if the sauce needs to thicken. Keep whisking until the cheese sauce is smooth and coats a spoon, dripping only a little, season with the salt and nutmeg then remove from the heat. 

Add the drained pasta shells to the cheese sauce and coat well. Transfer the mixture to a 13x9 dish and top with the bread crumb parmesan mixture. Drizzle a bit of olive oil over the top and bake for 30-45 minutes, or until bubbly and hot. Serve with a salad and/or bread and butter.

Enjoy! 

Pasta with Goat Cheese

 

Here is a simple pasta dish that literally takes no time to whip up. The goat cheese gives it a nice creamy texture. To balance the tanginess of the goat cheese I thought I'd add some crispy pancetta.

I like it as a main dish, but can definitely serve as a side dish, without a doubt.

Being that we are super busy with our upcoming move, it's a given that I want my meals to come together easily.

Are you in a rush to get dinner on the table or just extremely busy? If so, this is the dish for you...

Pasta with Goat Cheese

• 1 Pound Cellentani Pasta
• 1 Teaspoon Olive Oil
• 4 Oz. Pancetta, Diced
• 8 Oz. Goat Cheese, Room Temperature
• 1/2 Cup Hot Pasta Water
• 1 Cup Frozen Peas, Defrosted
• 1/4 Teaspoon Black Pepper, Or To Taste
• 1/3 Cup Shredded Parmesan Cheese, Or To Taste 

Boil water in a large pot and cook the pasta for 8-10 minutes, or until al dente. In the meantime, heat the olive oil in a medium pan on medium/low heat. Dice the pancetta and add to the pan until crispy. Drain on a plate lined with paper towels.

Once the pasta is done, drain it, reserving 1/2 cup of the water. Return the pasta to the pot and add the water and goat cheese. Toss, coating well. Add the pancetta, peas, pepper, and parmesan cheese. Combine well. Makes 8 servings.

Enjoy!

This post is linked to Southern Sundays.

Garden Pasta with Creamy Lemon Sauce...

 

Pasta is a must in our household. We eat it quite a bit.

I like whole wheat pasta, but my girls don't. It's much better for you than regular ol' pasta... or so I've heard.

They will, however, eat garden pasta. It is high in fiber and has a nice serving of vegetables. Plus, it's really tasty.

I know creamy usually does not equal healthy, but I love creamy sauces. I thought I'd use a light sour cream, instead of a rue or heavy cream to thicken this sauce up.

The use of lemon adds a nice freshness to the dish. A hint of lemon works for me, but if you're a lemon fanatic you can always add more.

Cooking a little bit healthier doesn't mean having to give up flavor or all the foods you like.

...... Which totally rocks!


Garden Pasta with Creamy Lemon Sauce

• 1 Tablespoon Olive Oil
• 1 Garlic Clove, Minced
• 1-1/4 Cup Low-Sodium Chicken Broth
• 1-1/2 Cup Light Sour Cream
• 1/2 Cup Grated Parmesan, Divided
• 1/2 Teaspoon Sea Salt, Or To Taste
• 1 Teaspoon Pepper, Or To Taste
• 1 Teaspoon Dried Or Fresh Parsley
• 1 Teaspoon Lemon Zest
• 1 Tablespoon Of Lemon Juice (About 1/2 Juice Of One Lemon), Or To Taste
• 12 Ounces (Weight) Garden Delight Spaghetti Pasta, Cooked Until Al Dente And Drained

While you boil the water to cook the pasta, heat the olive oil on medium heat. Add the garlic and cook until soft and fragrant. Measure in the chicken broth and heat through. Add the sour cream and whisk to combine. Whisk in half of the parmesan, salt, pepper, parsley, lemon zest and juice. Lower the heat to medium/low and bring the sauce to a simmer to thicken as you cook the pasta. 

After the sauce has thickened and reduced a little (about 8-10 minutes) remove from the heat. Drain and add the cooked pasta. Toss to completely coat. Sprinkle the rest of the parmesan over top. Serve with a salad and/or garlic bread. Makes 10 servings.

Enjoy! 

Meat-a-balls...

We'll we've got one week of school down in our household and plenty more to go! My eldest has started the 7th grade and we decided to put her in an on-line public charter school for Middle School.

Translation:

She'll be home 3 out of 5 school days. Every. Single. Week.

Mind you, it is a little difficult adjusting to your child being home, when they previously attended school every day. Each day gets better, though. We are both new to this.

It'll all work...... It'll all work...... It'll all work. That is my daily mantra. I mean, the more I say it, the more it's apt to be true...... right? Anybody?

Anyway, all kidding aside, the curriculum is wonderful and as her learning coach I get to engage in her daily instruction. While that's great and all, it also means I better understand her lessons! I mean, I do have teacher guides for each subject to reference and I can contact her teacher with any questions. So, I'm not totally left in the dark!

Plus, I'm sorta hoping that college education I got almost 10 years ago, will kick in.


Meat-a-balls

• 1 Pound of Ground Beef
• 1-1/2 Teaspoons Kosher Salt
• 1/2 Teaspoon Season Salt
• 1/4 Teaspoon Pepper
• 1/4 Teaspoon Garlic Powder
• 1 Teaspoon Dried Oregano
• 1/3 Cup of Parmesan Cheese
• 1/3 Cup of Italian Style Bread Crumbs
• 1 Whole Egg
• 1/2 Cup of Flour
• 2-4 Tablespoons Olive Oil

In a medium or large bowl, combine the beef, salt, season salt, pepper, garlic powder, dried oregano, parmesan, bread crumbs, and egg. Gently roll into 1-1/2 inch balls. Chill in the refrigerator for 20 minutes to half an hour. Dredge the chilled meatballs in flour. Heat 2 tablespoons of oil in a large skillet. Brown the meatballs without over crowding the pan. Add more oil if needed. Place your browned meatballs in simmering spaghetti sauce to finish cooking, about 20 minutes. Serve over spaghetti or your favorite pasta. 

Enjoy!

Project Simplify: Week #2 and Homemade Macaroni and Cheese...

 

Well, I did it again... I procrastinated. I had all week and finally on the last day, decided to start sorting through my hot mess.

This weeks Hot Spot was Paper Clutter... and I had a few different places in my home that had accumulated paper clutter. I'm notorious for filing papers here and there. A bad habit, I know.

I spent about six hours going through four areas. It went pretty smoothly, until I hit my storage area underneath the stairs. Can you say NIGHTMARE? I decided to count this as a paper clutter area because I have school materials, crafts, and stationary stored on the shelves.

I won't leave you in suspense any longer. Here are my before and after photos...

Our computer area.

The kitchen counter top where I keep some of my cookbooks and recipes.

My buffet, where I like to keep magazines. I know, it doesn't look like much of a difference,

but I got rid of a lot of magazines, Okay!?!

Last, but not least... the dreaded storage under the stairs. Que the scary slasher music...

It looks a little more organized, right?  Well, it should... I got rid of four large

trash bags in this area alone!

Well, that's all folks...

P.S... Excuse the bad lighting on my photos, I had no natural light coming in when I took them.

Before I go and pass out from exhaustion, I want to share some comfort food with you. My mother-in-laws recipe for Macaroni and Cheese. It makes things all better...

... really, it does.

Oh So Good Macaroni and Cheese

• 1 pound Elbow Pasta, Cooked And Drained
• 4 Tablespoons Butter
• 3 Tablespoons Flour
• 3 cups 2% Milk, Divided
• 1 bag Shredded Mild Cheddar Cheese (16 Oz), Divided
• 1 cup Shredded Parmesan, Divided
• 3 Tablespoons Dried Chopped Onion
• 1 teaspoon Dried Parsley Flakes
• 2-½ teaspoons Salt, Or To Taste

Preheat your oven to 325 degrees.

Begin by boiling 4 quarts of water and cooking the elbow pasta until al dente (8-10 minutes).

While doing so, in a medium saucepan, melt the butter on medium-low heat. Once melted, whisk in the flour until combined. Next, whisk in 1 cup of milk and combine well with the four mixture. Turn up the heat to medium-high. Now whisk in 2 cups of the shredded cheddar cheese into the saucepan until well combined with the milk mixture. Keep alternating 1 cup of milk to 2 cups of shredded cheddar cheese, whisking all the while, until a sauce begins to form. Reduce the heat to low and continue to whisk until the cheese sauce thickens. You’ll know when it is ready when the sauce coats a spoon and drips off only a little bit. When the cheese sauce is finished remove from the heat and set aside.

After the pasta has been drained, return it to the pot and pour in the cheese sauce, dried chopped onion, parsley flakes, and 1/2 cup of the shredded parmesan. Stir, coating the pasta well; then put the mixture into a 13 x 9 baking dish. Sprinkle the top with the remaining parmesan and bake for 45 minutes to an hour. Serve with rolls or a salad.

Enjoy!



I'm linking this up to Simple Mom's Project Simplify: Paper Clutter Results.

Just call me Ms. Procrastinator...

Project Simplify: Week #1 and Fettuccini Alfredo...

Just in case you missed it, I decided to participate in Simple Mom's Project Simplify. Her book, Organized Simplicity, is a great guide that accompanies this process.

And my house is in dire need of decluttering... seriously, it is. 

The first Hot Spot was our wardrobe and closet. OK, this seems pretty easy I thought...

And it was, but I am a major procrastinator.... major. So going through everything the day BEFORE it was supposed to be completed was a little stressful. But hey, that was totally my fault.

It was kinda like in college, when I had a paper to write and I'd wait until the night before to complete it...

You know that feeling, right? Well, anyway... I tackled Hot Spot #1 and here are the results, because I know you're just dying to see my hot mess of a wardrobe:

This is when I'm thinking... "I shoulda done this earlier."

"I really shoulda done this earlier!"

" Oh man, now I gotta go through my closet!"

"I have WAY too much stuff!"

"I'm gonna miss you '97 Warped Tour sweat shirt... sniff, sniff."

 

I have had this sweat shirt for YEARS... and yes, I have worn it off and on. I finally cut the cord and decided to get rid of it. I mean, look at it... the logo is falling apart, and it feels all scratchy inside from multiple washes. So, to soothe the pain, I decided to make some rich and creamy Fettuccini Alfredo.

It helped... a lot.

Fettuccini Alfredo

• 1 box Fettuccini Pasta, Cooked And Drained
• 1-½ stick Butter
• 4 cloves Garlic, Minced
• 1 pint Half-and-half
• 1-½ cup Parmesan Cheese

Boil water in a large pot and add pasta. Cook for 8 to 10 minutes, or until pasta is al dente.

While the water boils for the pasta, melt the butter in a small saucepan; next add the garlic and saute for 2 to 3 minutes. Add the half-and-half and bring to a boil, stirring occasionally.

Once pasta is cooked and drained, add cream mixture and parmesan; blend. Let fettuccini stand covered for a few minutes to thicken. Garnish with extra parmesan and parsley. Serve with garlic bread. Serves 10.

Printable Recipe here on Tasty Kitchen

Enjoy!

I'm linking this up to Simple Mom's Project Simplify: Hot Spot #1

Now, go clean out your wardrobe and get all depressed because you're throwing out memorabilia of your youth. Then make this fettuccini to ease the pain...
 

Perfect Pasta Salad...and Project Simplify

 

Living in a place where the climate is warm year round means lots and lots of BBQ's! I love making pasta salads to take since they are so easy to throw together. It also helps that I grew up in the 80's. And we all know that pasta salads and jello salads were hot items to bring to BBQ's and potlucks back in the day. I'm pretty sure that gives me a leg up on making them... right?

So, the next time you go to a BBQ, please make this pasta salad. You'll enjoy it and others will too.

Also on the agenda is Project Simplify hosted by Simple Mom.

My husband and I have, for months, been talking about decluttering our house and selling or donating what we don't need. Then I saw the Project Simplify link shared by Confessions of a Cookbook Queen on Facebook this afternoon.

Perfect! I can declutter along with others... and be entered in a weekly giveaway... major motivation!

If you're interested in all the juicy little details just click on the button under Upcoming Events to the right.

If not, you can follow along as I blog about my decluttering journey.

I promise you it will be an exciting journey... who knows what I'm gonna find hiding underneath stuff.

On second thought, I cringe to think...


Perfect Pasta Salad

• 1 pound Ditalini Pasta, cooked until al dente and cooled
• 1 dozen hard boiled eggs, cooled and chopped
• 1 cup of shredded cheddar cheese
• 1/4 of a red onion, finely diced
• 1 1/2 cup of mayonnaise
• 1/2 teaspoon of season salt

Place the cooked and cooled pasta in a large bowl. Add the chopped eggs, cheese, diced onion, and mayonnaise. Stir to combine. Finally add the season salt. Mix until well incorporated. Store at least 2 hours in the refrigerator before serving. This can be made the night before. You may need to add a little more mayonnaise and season salt if doing so.

I like to boil my eggs, peel them, and store them in the refrigerator a day before assembling the pasta salad. After draining my cooked pasta, I like to run it under cold water to cool it faster.

Printable Recipe here on Tasty Kitchen
Enjoy!

Spicy Tomato and Thyme Linguine

 

We've been sick here at our house. The kids have been sick, my youngest more that my oldest. Now I am coming down with a little something. So, I thought I'd use this time to reflect on the little things that make me feel all warm and fuzzy inside...

There is nothing better than when you do not have to tell your children to do something. They take the initiative themselves. For example, when my oldest decides she is going to be up and ready for school before I am even out of the shower. Believe me, this saves valuable time. I don't have to wonder why she is not ready, after I've told her to get ready 15 minutes ago. Then, finding out she's been sucked in by one of her teeny bopper programs on the Disney Channel or Nickelodeon. Teeny bopper programs... we have a love/hate relationship.

When I have my KIRBY Vacuum in working condition. It's in the shop right now and only after having it for a little over 6 months, mind you. I bet my husband and I are two of the only people that have had their KIRBY bust after such a short amount of time. I mean come on, they are tanks... you can spray paint with the thing for goodness sake! And pressure wash...geez... well, maybe not that... but you get my point.

The gloriousness of walking into The Whole Foods Market for the first time. Yes, it is glorious indeed. I do believe the clouds parted and a light shone through that day. I never knew a market could make me so happy. All the cheeses, the wines, the produce, the healthy and the gourmet ingredients. I had better stop or I'll start salivating like Pavlov's dog. If you have never been to The Whole Foods Market, I strongly suggest you take a field trip... ASAP!

Lastly, and I could go on, but I don't want to hold you up any longer... this pasta dish I made the other night for dinner. It's easy and you will probably have most, if not all, the ingredients in your pantry and refrigerator. If you don't, then you had better run out and get them... right now!

See there, I'm feeling all warm and fuzzy inside already. I'm glad we had this little talk. Now go make this dish...


Spicy Tomato and Thyme Linguine

• 2 Tablespoons Olive Oil
• ½ whole Onion, Diced
• 1 can (14.5 Oz. Can) Chicken Broth
• 1 can (15 Oz. Can) Tomato Sauce
• 1 cup Half-and-half
• 2-½ Tablespoons Tomato Paste
• 1-½ teaspoon Dried Thyme
• ½ teaspoons Garlic Powder
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Chili Pepper Flakes
• 1 pound Linguine Pasta, Cooked And Drained

In a Dutch oven, begin by heating the olive oil on medium heat. Saute the diced onion in the oil until soft. Add the chicken broth, tomato sauce, half-and-half and tomato paste. Stir and combine well. Add the dried thyme, garlic powder, salt, black pepper, and chili pepper flakes. Simmer the sauce on medium/low, stirring occasionally.

In the meantime, boil a large pot of water, and cook the linguine until al dente. Once the linguine is cooked, drain and transfer to the sauce. By the time the water has boiled and the pasta has cooked, the sauce should have thickened and reduced somewhat. Serve with garlic bread and/or a salad.

Enjoy!

Printable Recipe here on Tasty Kitchen