Gorgonzola Cheddar Shells with Kale and Bacon

It's been awhile since I've posted but this recipe needs to be recorded!

1/2 large bunch of kale

1 tbsp. salt

1 lb. medium shell pasta

7 slices bacon

3 tbsp. butter

1/4 c. flour

2 1/2 c. milk

2 1/2 c. extra sharp cheddar

5 oz. gorgonzola, crumbled

1/4 cup bread crumbs

Preheat oven to 350F.

Rinse and chop kale into 1-inch pieces, put in colander and set in sink.

Heat a large pot of water in a pasta pot to boiling, add 1 tbsp. salt. Cook pasta to al dente. When pasta is done, pour into colander with kale in it to parboil the kale while draining the pasta. Stir together and leave in colander.

Cook bacon in skillet and set aside on paper towels. Drain most of the bacon grease out and let bacon cool. In the same skillet, add butter. 

Sprinkle flour over butter and whisk together, let bubble for 2 minutes. Whisk in milk.

Bring to a boil, then simmer for 3 minutes until thickened.

Reduce heat to low, stir in all of the blue cheese and 2 cups of cheddar. Stir until melted.

Crumble the bacon into bits by crumpling paper towels into a ball. Repeat until all bacon is crumbled.

Pour the pasta and kale mixture into the cheese sauce and add bacon. (I added my pasta and kale in two batches so it didn't get too messy). Spoon into 13x9 casserole dish and mix thoroughly.

Sprinkle a thin layer of breadcrumbs and the remaining 1/2 cup of cheddar on top.

Bake for 15 minutes, then broil for 2 minutes, just until browned. Watch carefully so it does not burn.

Process photos:

Rinse 1/2 bunch of chopped kale in colander. Cook 1 lb medium pasta shells to al dente, then drain into kale. 

Cook bacon in skillet. First time using my new cast iron pan. Smoky!

Shred 2 1/2 cups cheddar and crumble the 5 oz. gorgonzola.

Drain most of the bacon grease out of pan. Add 3 tbsp butter and 1/2 cup flour to make a roux. Cook a few minutes, then slowly whisk in milk. Let simmer until thickened, about 3 minutes. Turn heat to low and add gorgonzola and 2 cups of the cheddar. Stir until melted.

Add pasta and kale to sauce. (I did mine in two batches so it was less messy).

To crumble bacon, simply crumple the paper towel the cooked slices are on. Add bacon to pasta mixture and mix together. Spoon into 13x9 casserole. Add second half of pasta to sauce and mix. Add to 13x9 casserole. Mix pasta together to evenly distribute the bacon.

Sprinkle 1/4 c. breadcrumbs and remaining 1/2 c. cheddar on top. Bake at 350F for 15 minutes. Then broil until browned, about 2 minutes. Watch carefully to prevent burning.

Finished plate!

Chicken Broccoli Fettuccine Alfredo

So... as I was making this I realized that it was very similar to my Spicy Mac with Chicken and Broccoli recipe. I probably should have used another veggie, but I love broccoli sooo much. Anyway, the sauce is different, and both are delicious, so let's just say it's a variation. :)

Ingredients:

4 chicken breasts, sliced into small strips

2 heads of broccoli, chopped

Salt and pepper to taste

1/4 c. butter 

4 oz cream cheese

2 cloves garlic, minced fine

1 1/4 cup milk

4 oz. parmesan, grated

pepper to taste

1 lb. fettucini noodles, cooked according to package instructions

Shrimp Farfalle with Basil-Walnut Pesto

I expected this to come out better, but since Hurricane Sandy is coming through soon, the store was completely out of fresh shrimp so I had to use frozen. Ahh well, my guinea pigs (aka friends who I force to eat my experimental recipes) all loved it.

I usually use pine nuts for my pesto, but walnuts are much cheaper, and taste great too. I think next time I will toast the walnuts first.

Ingredients:

2 oz. fresh basil leaves, plucked from stems

1/2 c. oil

3/4 c. walnuts, chopped finely

2 cloves garlic, crushed

1/2 c. grated parmesan

1/2 tsp salt

4 tbsp butter

8 oz. sliced mushrooms

1 head broccoli

1/2 large onion, chopped

1 lb. shrimp, shelled and deveined

16 oz. farfalle pasta, cooked and drained

Vodka Bolognese Lasagna

Sometimes I like to make the sauce from scratch but sometimes I just don't have time. If you use a quality jarred sauce and diced or crushed tomatoes, it will still be delicious. So here is my easy version of lasagna.

Ingredients:

1 tbsp olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 lb ground beef

1 oz. fresh basil, chopped

14.5 oz can diced fire-roasted tomatoes (I used Muir Glen)

1/2 tsp dried oregano

24 oz. bottle of vodka pasta sauce (I used Via Roma)

1 lb mozzarella, shredded

2 lb ricotta

8 oz oven ready lasagna

non-stick spray (PAM or other brand)

Spicy Mac with Chicken and Broccoli

I love a good macaroni and cheese, especially when it's homemade. I love mac & cheese because you can change up the types of cheeses, the veggies you add in, and the type of pasta. I realize my first posts haven't been exactly the most healthy ones; I promise to provide some good healthy recipes in this blog as well... but as for now, bring on the cheesy. Also, I should note that I am a bit of a spice wuss. I suggest if you like spiciness, you add a chopped jalapeno or serrano, or an 8 oz can of green chilis for an extra kick.

Ingredients you will need:

1 lb. cavatelli pasta, cooked as directed on the box
8 oz extra sharp cheddar, shredded
8 oz pepperjack, shredded
salt & pepper
1/8 tsp. garlic powder
2 tbsp butter
3 1/2 tbsp flour
1 1/2 cup milk
1 broccoli crown
2 tbsp oil
2 cloves garlic, minced
1/2 onion, diced
1 lb. boneless, skinless chicken, cut into 1-inch strips

Let's start by getting the broccoli & chicken part cooked. I also boiled the pasta while getting this part done. The cheese sauce requires the most attention, so you don't want to be working on other parts of the recipe while making the cheese sauce.

So first, heat up a large skillet pan with oil, add garlic. Saute for one minute, then add onion, and cook until translucent.



Add chicken. I used chicken thigh meat because it was on sale, but if you prefer white meat, you can use that too. I actually love dark meat and its rich flavor. Cook on medium-high heat until browned, about five minutes, stirring occasionally.



Add the broccoli on top, cover immediately. You do not need to stir, the steam from the chicken and onions should cook the broccoli to the proper tenderness.







Cook until broccoli is bright green and slightly tender, about 5 minutes. Turn off heat, but keep cover on to retain heat.

Now on to that cheese sauce. Start by warming a saucepan on medium heat. Add butter but watch carefully so the butter does not burn. Add the flour and whisk constantly for 2 minutes.






Slowly add the milk very gradually, whisking constantly.




Simmer and let thicken, whisking frequently, for about 10 minutes. Remove from heat and immediately add cheeses, salt & pepper, and garlic powder. Stir until incorporated.






In the pasta pot, add chicken and broccoli mixture to the pasta.



Pour cheese sauce on top, and mix all together.






Serve immediately!



Variations/substitutions:

add a can of green chilis to cheese sauce to make it spicier

sub white meat for thigh meat

sub peas for broccoli

sub macaroni pasta or penne for cavatelli

sub fontina for pepperjack, or any other good melting cheese