Category Archives: Pasta

One Pot Sausage, Tomato and Pesto Pasta & Hair

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Hola!

Brrrrr! It’s cold here! I am home due to school closings today because of the cold. I figured I would spend the day studying and catching up on some organizing. I studied until I got a headache. I am baking a bit then will go and organize. There will be more studying this evening too!

I don’t usually share product opinions here on my blog but I absolutely have to share this one because I love it so! I received a sample of Carol’s Daughter Styling Creme in my Ipsy  monthly subscription before I went on vacation this past June. I took it with me figuring it was small and a great time to try something new. OMG! I haven’t stopped using it!

I have very fine hair and have always used gel to keep my hair up in a ponytail. That gel left my hair hard, too shiny looking and flaky when I brushed it out. This styling creme leaves my hair still soft and natural looking yet keeps my hair in place.And no flakes! It’s a bit pricey for me (about $13.00 for 3 oz.) but so worth it! I have since thrown out all the hair gels I had! I just had to share some information on this awesome product! Just FYI I did not receive any compensation (or free product) for this post. This is solely my opinion.

Let’s talk sustenance! Yesterday I wanted to cook something quick and easy! This recipe was just the thing!

This was done in no time. It gave me extra time to do some organizing and even watch TV and take a nap! Imagine that! It was delicious! There was enough leftover for today though it was a bit drier. It still tasted delicious!

One Pot Sausage, tomato and Pesto Pasta

Ingredients

  • 1-1½ lbs sausage, casing removed (I used turkey Italian sausage)
  • 1 tsp minced garlic
  • 1½ tsp salt
  • 5 cups dry rotini pasta (or other short pasta-I used penne)
  • 2 cups chicken broth
  • 3 cups milk
  • 1 14oz can diced tomatoes, drained slightly
  • 2 tsp basil pesto
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese

Directions

  1. In a large pot, crumble sausage and cook over medium-high heat until browned. Add garlic and salt and cook 1 minute.
  2. Add pasta, broth, milk, tomatoes, and pesto and bring to a boil over medium heat. Cook, stirring frequently, for about 10-12 minutes until pasta is cooked and liquid has reduced and thickened. Stir in cheese.
  3. If there’s still quite a bit of liquid in the pasta, let sit for 4-5 minutes and it will continue to thicken. If your liquid has reduced before your pasta has cooked, add in a small amount of liquid and continue cooking.

Easy Peasy! This was delicious and I think would make a nice filling meal for a group if you double or triple the recipe.

If you are somewhere cold-stay warm. If you are somewhere warm-enjoy that awesome weather!

Besos,

Flor

Recipe source The Recipe Rebel

 

 

 

Copycat Panera Mac and Cheese

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Hey!

How’s it going? I have been sick all week and I am sooo exhausted. I am counting down the days to winter break so that I can get some rest. I haven’t even taken pictures of my kids for our handmade Christmas cards. I am behind in so many things.

With my mom having been sick (she is slowly recuperating) I have been going through so many emotions. It’s been a bit rough and I am at a point in my life where I am questioning so many things. Should I continue my blog? Should I go on another diet? If I ever get sick will my kids take care of me? So many questions. Life isn’t perfect, certainly not mine. Why do I try to make it perfect? Nobody has the perfect life…

While I let destiny and life choices take care of these questions I am going to talk about cheese. I looove cheese. I don’t buy fancy cheeses even though they are probably delicious. I eat normal  everyday cheeses. My Dad has always loved Muenster cheese-and so have I. Whenever Muenster cheese is on sale he will buy me like two pounds of it sliced. He is an enabler-then he tells me not to eat so much! Gotta love him! When I make Mexican food (the real deal) and it calls for cheese it has to be Chihuahua cheese. It’s so good and very similar to Mozzarella cheese. About three weeks ago my husband bought a one pound brick of White Cheddar cheese. He said that when he was at Costco he saw it and though of me…gee thanks! I kept eating little pieces of it until it was almost gone. I figured I would make some Mac & Cheese and share the pounds with everyone else.

Every time we go to Panera Julieta has the Mac & Cheese so why not make a copycat recipe of it?

This Mac & Cheese was so cheesy and creamy.

Copycat Panera Macaroni & Cheese

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk (I used skim)
  • 2 cup heavy cream
  • 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dry mustard
  • 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions

  1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
  2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired.

This is a quick easy recipe that everyone will like! It could be a main dish or a side dish.

Besos,

Flor

Recipe source Shugary Sweets

 

Spicy Shrimp Pasta with Mushrooms

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Happy Labor Day! I hope everyone has had a fun and restful weekend! My weekend has been way toooo restful! I haven’t done anything at all. That’s not true…I did go to the movies. I saw “Cantinflas” I loved it! I enjoyed the storyline but I also loved the way the movie was filmed.

Shrimp is a popular food in my home but mushrooms are not! So I put this together and had leftovers for those of us that do like mushrooms!

 

Spicy Shrimp Pasta with Mushrooms

Ingredients

  • 1 lb. of rigatoni pasta (I used spaghetti)
  • 1 tablespoon of olive oil
  • 1.5 lbs. of large shrimp, peeled and deveined
  • ½ teaspoon of red pepper flakes
  • ¼ teaspoon of salt
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 15oz. can of no salt added diced tomatoes
  • ¼ cup of white wine
  • ½ cup of fresh basil, chopped
  • 2 tablespoons of half & half
  • 8 0z sliced mushrooms

Directions

  1. Bring a large pot of water to a boil.
  2. Add pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
  3. In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
  4. Season with ¼ teaspoon of red pepper flakes and a pinch of salt.
  5. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
  6. Next add chopped onion and mushrooms to the skillet, cook about 2-3 minutes, then add minced garlic and cook for 30 seconds.
  7. Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
  8. Add diced tomatoes, ¼ cup of freshly chopped basil, ¼ teaspoon of red pepper flakes, and salt.
  9. Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
  10. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with ¼ cup of freshly chopped basil.
  11. Optional topping: parmesan cheese.

Enjoy the day!

Besos,

Flor

Recipe source Joyful Healthful Eats

Enchilada Pasta

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Hola!

I love celebrating important things! This past Saturday we went to a housewarming party. Good food and new friends! Sunday we celebrated my Mom’s 70th birthday. It was a surprise and she was quite surprised. She’s the type of person who doesn’t ever want anyone to know how old she is but the cake had “Happy 70th Birthday” written on it so I guess now everyone knows! There are such horrible things in this world that I really believe the good things should be celebrated.

I have a no meat delicious dish for you today.

This was so good that I didn’t even miss the meat!

Enchilada Pasta

Ingredients

  • 16 ounces your choice pasta (shells, rigatoni, etc…)
  • 1 1/4 cups enchilada sauce
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 4 ounces cream cheese
  • 1/2 teaspoon chili powder, or more to taste
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
  • In a large pot combine  cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
  • Add pasta to prepared baking dish and top with remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
  • Serve immediately, garnished with cilantro.

Simple and sassy!

Besos,

Flor

Recipe adapted from Damn Delicious

 

One Pot Andouille Sausage Skillet Pasta & Vacation

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Hola!

I am back from vacation. Wow! I never realized that five weeks is actually a long time to be away from home! I had a very relaxing and restful vacation. We did a whole lot of nothing! There was sleeping in, late breakfasts, naps, ice cream every day, lots of pop drinking and so many other things! Who wouldn’t want  nature and a river about  a five-minute walk from home? It was marvelous. We primarily stayed in the town where my parents live and went away for a weekend in the “big” city to do some sight-seeing. I am so grateful to my Dad for allowing us to stay with him. We all enjoyed many, many hours sitting on the porch talking or just being. We ate all sorts of food and snacks. I actually ate the best burgers ever there. I am going to try to re-create them. I am looking forward to going back soon! To check out some of my vacation pictures look for me on instagram at micasayourcasa. Or look for me on Facebook at Mi Casa is Your Casa.

Here are just a few of my vacation pictures.

This makes me want to cry! What natural beauty!

This was our backyard…a five minute walk to the river.

This was at the Plaza de Armas in the City of Durango, Durango, Mexico. Our weekend trip there was full of food and sightseeing. There was no time to rest!

Here I am at a night time cemetery tour…

This is the best hamburger in the world…It may not be the prettiest but it will make you dance for more!

I will probably be adding more pictures to instagram so go ahead and check them out.

Today was my first day at my new school as secretary. I am so excited and am ready to tackle it all! The next few weeks will be an adventure and I am ready for it!

I have a recipe for you today! This is so cheesy it is almost sinful!

One Pot Andouille Sausage Skillet Dinner

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup milk
  • 8 ounces elbows pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded pepper jack cheese

Directions

  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
  • Stir in chicken brown, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately.

I had never had Andouille Sausage and it was mighty tasty!

I have to say that food in Mexico is so much simpler…I think I might have lost a pound or two and am sure I will be gaining it back if I start eating foods like this delicious one pot meal!

Have a great day!

Besos,

Flor

 

 

Recipe Source Damn Delicious

 

 

 

 

 

Kung Pao Spaghetti

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Hey!

How is your summer going? I hope I am posting on my Facebook or Instagram page!  Follow me on Facebook at Mi Casa is Your Casa and Instagram @micasayourcasa.  I still have a few weeks of vacation left still so I certainly hope that my posts are working out ok.

I have told you before about the obsession Julieta has with all things Asian. When I saw this recipe I new Julieta would just go gaga over it. She did.

This was so tasty. It is definitely going into our rotation of meals.

Kung Pao Spaghetti

Ingredients

  • 1 pound spaghetti
  • 2 tablespoons vegetable oil
  • 3 boneless, skinless thin-sliced chicken breasts (I actually chopped mine into bite size pieces)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/2 cup dry roasted peanuts
  • 2 green onions, thinly sliced

For the Sauce

  • 2/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/2 cup dry sherry
  • 2 tablespoons red chili paste with garlic, or more, to taste
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil

Directions

  • In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
  • Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
  • Serve immediately

Definitely serve this immediately so that it stays saucy. You can of course heat up left overs in the microwave but the spaghetti will soak up more of the sauce as it stands. This was lick the plate good.

Besos,

Flor

Recipe source Damn Delicious

 

One Pot Cheeseburger Casserole

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Hola!

Yea, baby! It’s Friday! Best day of the week.

Yesterday was my son’s 22nd birthday. I can’t believe the time has gone by so quickly. He is twenty-two now and he has grown into  a wonderful young man. Unfortunately he hasn’t been feeling too good so we did not get to go out to celebrate. We celebrated here at home with some delicious grilled steaks. This year he didn’t even want cake. He wanted pie so that’s what he had.

It’s so funny because every year it looks like the same picture because everyone has their own “assigned” seat at the kitchen table.

I love one pot meals. They are just so easy and time saving! One Pot Cheeseburger Casserole tastes just like a cheeseburger. It was kind of weird… cheeseburger without the bun but delicious!

This had all the cheeseburger fixings and since my daughters don’t like tomatoes they were picking them out. Their loss because tomatoes are delicious too.

 

One Pot Cheeseburger Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds ground beef
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (28-ounce) can whole peeled tomatoes, roughly chopped
  • 1 (8-ounce) can tomato sauce
  • 2 cups chicken broth
  • 1/4 cup ketchup
  • 2 teaspoons dijon mustard
  • 1 pound rotini pasta
  • 2 cups shredded cheddar cheese
  • 1 Roma tomato, diced
  • 2 green onions, sliced

Directions

  • Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
  • Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately, garnished with tomato and green onions, if desired.

Happy Day!

Besos,

Flor

Recipe source Damn Delicious