Jambalaya Pasta

Now that school is back in session, and fall sports and activities are underway, on weeknights it can be hard to find time time to prepare a proper dinner in the kitchen on those evenings when you have a million things going on.

This quick Cajun-inspired pasta dish is just the ticket to get a delicious meal on the table fast, that the whole family will love. Kielbasa is sliced and sauteed with some garlic, onion, and green peppers. Then seasoned with a bit of my homemade Cajun seasoning. A quick pan sauce is made with the addition of tomato sauce and cream, and then it’s all tossed together with cooked pasta to make for one delicious meal. Dinner is done in twenty, you can’t beat it!

I like to serve it with something green on the side to bump up the veggie factor – something like a nice green salad or a side of steamed broccoli are great ideas. Add this to the menu soon for a night when you need something quick, but filling! You won’t be disappointed.

Jambalaya Pasta

12 oz Farfalle (bowtie) pasta
1 Tbsp butter
1 lb Kielbasa, cut into 1/2-inch slices
1 cup heavy cream
6 cloves garlic, minced
1 small onion, chopped
1 green bell pepper, chopped
1 Tbsp Cajun seasoning
3/4 cup white wine or chicken broth
1 (15) oz can tomato sauce
kosher salt
black pepper
1 Tbsp chopped parsley
1/2 cup Parmesan cheese, shredded

In a large pot, boil water for pasta. Salt water. Cook pasta according to package directions. Drain and set aside.

Add butter to large skillet and melt over medium-high heat. Add kielbasa and cook, stirring occasionally until nicely browned. Remove from pan and set aside. Add onion and green pepper to the pan and saute until starting to soften, about 3 minutes. Add garlic and Cajun seasoning and cook for an additional 30 seconds or until fragrant. Add chicken broth to skillet, making sure to scrape up any browned bits from the bottom. Let liquid reduce by half, about three minutes.

Stir in tomato sauce. Add cream and heat to almost bubbling, then reduce heat to low. Return the kielbasa to the sauce. Let sauce simmer for 5 minutes. Add cooked pasta to the pan, as well as the parsley, and freshly grated Parmesan. Toss to combine. Season to taste with salt and pepper before serving.

Source: adapted from Plain Chicken

Chicken, Spinach, and Artichoke Pasta Bake

Even when the weather is warm, sometimes I still find myself craving a big bowl of comforting baked pasta. But, it’s nice to switch it up from the standard red sauce and ricotta cheese variety. When I came across a recipe a couple of months ago in a recent issue of Taste of Home, I thought I’d give it a try.

I did end up changing it a bit, mainly by adding chicken as well as a dose of homemade Alfredo sauce to the pasta bake. I loved all the flavors together, almost reminiscent of a spinach-artichoke dip. It was pretty easy to bring together too, as it doesn’t require all the layering that something like a traditional lasagna would.

I had leftover roasted chicken from the night before, so I just used that – but a store-bought rotisserie chicken would be ideal for this application. Or you could certainly use boneless skinless chicken breasts that you roasted or sauteed as well. Whatever works best for you!

I kept it simple and just served it with a salad topped with a light lemon vinaigrette. Everyone really enjoyed it, and with most baked pastas the leftovers were even better the next day for lunch.

Source: adapted from Taste of Home Magazine, February/March 2014

Shrimp Alfredo

This has long been one of my favorite dinners. Especially in the summertime, when the shrimp are fresh and cheaper than chicken here on the Eastern Shore. It comes together quickly, taking more time to prep the shrimp than to put the dinner together – and the results are so delicious and satisfying.

I used to make this dish with lemon pepper seasoning – but, I’ve found that the use of fresh lemon, garlic, and black pepper lends such a burst of fresh flavor that I like to use that combo provided I have all the ingredients handy. Which, I almost always do…

It’s simple enough for a family dinner after a long day at the beach, but also impressive enough to be served to guests at a dinner party. I’ll usually pair with a salad or a steamed veggie like broccoli to round out the meal.

Cheesy Ham & Broccoli Pasta Bake

It’s tough to beat a good cheesy pasta bake. One night I was really feeling macaroni and cheese, but wasn’t feeling much else than that. I knew I needed to give my guys some protein and veggies though, so I assessed what I had in the refrigerator – a ham steak and a couple of heads of broccoli, threw them into the mix, and came up with this.

I tweaked my original baked macaroni & cheese recipe by adding two different kinds of cheese. My standard classic cheddar, but also a rich and creamy Gruyere to really bump up the wow factor. Plus, it was kind of a fun twist on ham & cheese!

Ham steaks are great to have around. I love to dice them up and put them in pasta sauce, or on pizza, or even just warmed up in a skillet and served on a biscuit for an easy breakfast. I also topped it with garlic breadcrumbs, which isn’t something I usually go for on my macaroni and cheese – but the savory crunch with a hint of garlic was a nice contrast to the creamy tender pasta.

A great one pan meal that was easy to throw together and bake, and that everyone enjoyed. Love those kinds of dinners!