Creamy Taco Mac

Has it really been over a month since my last post? Where does the time go?

I loved Hamburger Helper growing up and okay, I will admit it, I on very slight occasion will still cook it. But not after today! This recipe has opened my eyes to so many other possibilities. Best part of the meal? It is nowhere near the fat and calories Hamburger Helper has per serving. So when I tell you to Enjoy, I really mean ENJOY!!

(MOM, This dish is for you! This dish does not require cheese to enjoy!)

Creamy Taco Mac
adapted from Annie’s Eats

Ingredients

1¼ lbs. ground turkey

13 oz. whole grain pasta shapes

1 small onion, chopped

1 clove garlic, minced

1 (14 oz.) can diced tomatoes, drained

1 tbsp. mexican chili powder
1 tbsp. cumin
1 tbsp. coriander

3 oz. reduced fat cream cheese

¾ cup reduced fat sour cream
1 cup reserved pasta cooking water

Salt and pepper

Shredded cheddar cheese (optional)

Instructions for Cooking

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1 cup of pasta water. Set aside.

In a large skillet, cook the ground turkey over medium to medium-high heat until almost cooked through. Add the chopped onion and garlic to the skillet and cook until softened and turkey is cooked through. Mix in the diced tomatoes and spices and let simmer over medium heat for about 5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.

Simmer over medium-low heat for 5 minutes to reduce the sauce. Remove from the heat and top with shredded cheddar cheese, if desired.

Enjoy!

Penne Alla Vodka with Pancetta

Wow! I am a very, very bad blogger! Don’t take my absence as I’m not cooking – because I have! Sadly, though, not near as much as I’d like. With a trip to the beach, starting a new job and my stove broke (and still is!! Ugh!!) I just haven’t had the time to even venture to my blog. But don’t worry, if you like pasta, you will love this recipe. It was simply heavenly!! This dish serves 4 people but people – BEWARE – my husband and I almost ate the entire pot it was SO good!

Penne Alla Vodka with Pancetta
adapted from Cooks Illustrated

Ingredients

1 28oz can whole tomatoes, drained, liquid reserved
1 tablespoon olive oil
3 ounces pancetta, cut into large chunks
½ small onion, minced
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through garlic press (or 2 large cloves)
½ teaspoon hot red pepper flakes

Salt
1/3 cup vodka (I used Svedka as this is what I had on hand)
½ cup heavy cream
1 pound penne
2 tablespoons minced fresh basil leaves
Grated parmesan cheese, for serving

Instructions for cooking:

Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into ½ inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 and 2/3 cups). Add reserved liquid to equal 2 cups.

Heat oil in large saucepan over medium heat until shimmering, add pancetta and cook until crisp, 3-4 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add onion and tomato paste and cook, stirring occasionally, until onions are lightly golden around edge, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in tomatoes and a pinch of alt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until the alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and pasta. Cook until just shy of aldente, then drain pasta, reserving ¼ cup cooking water, and transfer pasta to sauce. Toss pasta and sauce over medium heat until pasta absorb some of sauce, 1 to 2 minutes, adding reserved cooking water is sauce is too thick. (I had to add a couple tablespoons.) Stir in basil and reserved pancetta and adjust seasoning with salt. Serve immediately with parmesan sprinkled on top.

I dare you not to eat more than one bowl! ;)

Enjoy!

Pioneer Woman's Chicken with Tomatoes and Garlic

Wow, oh, wow! Ya’ll, you HAVE to try this dish! If you don’t, you will never die happy. I’m just sayin’.

I came across Pioneer Woman’s website just last week. I usually cook only boneless, skinless chicken breasts but I can tell you now I didn’t know what I was missing. (Oh yeah, the calories!) The chicken and the garlic were like butter. I can and will promise you I will have many, many more of her recipes to share. This recipe will be on our menu for many years to come.

Chicken with Tomatoes and Garlic
Adapted from Pioneer Woman's Recipe
Serves 4

Ingredients

8 pieces chicken legs
Salt and pepper
3 Tablespoons olive oil
1 Tablespoon butter
1 can (28 Ounce) diced tomatoes
1 can (14 Ounces) whole tomatoes
3 Tablespoons tomato paste
8 cloves, peeled whole garlic
Cavitappi pasta (16 ounces)
½ Cup red wine (I used a Shiraz)
Grated parmesan cheese
Fresh Herbs:
Basil, handful of leaves
Parsley, handful of sprigs
Sage, handful of leaves
Oregano, handful of sprigs

Instructions for cooking:

Preheat oven to 400 degrees. Heat dutch oven over medium-high heat. Add olive oil and butter. Generously salt and pepper chicken legs. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, and then turn off heat. Add plenty of fresh herbs, 8 cloves of garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, drain and add to a large serving bowl.

To serve, pour sauce over cooked pasta, and then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan cheese. Enjoy!

And here is the husband’s bowl, “The Manly Bowl”…he said to tell everyone “See, it’s manly, it’s got cross bones!”