Shrimp and Spaghetti

If you like shrimp this dish is one you must try.  It's simple, of course or I wouldn't be posting it, it's delicious and all of my food testers that were lucky enough to give it a try loved it.  So, check out my recipe for Shrimp and Spaghetti.

Cream Sauce Spaghetti

The idea for this dish came from a chicken recipe.  I changed several of the ingredients to compliment the beef instead of the chicken and came up with my Cream Sauce Spaghetti.  It is so good but it's also been added to the manuscript fine for Think With Your Taste Buds - Beef which will be coming out this winter.  Make a note to check this dish out when you order your copy.  In the meantime don't forget to get your copy of Think With Your Taste Buds - Desserts.

Slow Cooker Spaghetti

This delicious dish has just been added to my manuscript file for Think With Your Taste Buds - Beef.  The only prep required is cooking the beef.  Everything is then placed in your slow cooker and cooked on low for 8 hrs.  Can't get any simplier than that.  And the flavor is wonderful!  Mark this recipe as one you must try when Think With Your Taste Buds - Beef comes out this winter.  In the meantime don't forget to get your copy of Think With Your Taste Buds - Desserts on Amazon or Barnes & Noble.

Chicken Mozzarella

I'm running a little behind in my posts but good things are usually worth waiting for and this dish is one of the good ones.  Foodbuzz and Tastemakers along with Newman's Own sent me a couple of sauces to try with the hopes of my coming up with a recipe that is tasty, easy, family friendly and can be prepared within 30 minutes.  With my Chicken Mozzarella I nailed all of these plus.  Not only is this dish simple to make it's a dish that can be prepared as individual servings cooking all at one time or as needed making it the perfect dish for a busy schedule family.  So here is all you do to make this tasty little dish.

To make a serving for 4:
Preheat oven to 350 degrees. 
Cook 1/2 lb.  spaghetti according to package directions.
Divide spaghetti into 4 individual dishes that are oven safe.
Place 1 pre-cooked, breaded chicken breasts over top of spaghetti.
Divide 1 jar of Newman's Own pasta sauce over the chicken breasts making sure to cover the spaghetti.
Top with shredded Mozzarella cheese.
Bake 20-25 minutes or until cheese has melted and the dish is piping hot.

Comments:  I used the Tomato & Basil Bombolina Pasta Sauce. When I make up a new dish and serve it to some of my lucky food testers, I tell them very little about the dish.  All 3 of my food testers that tried this dish remarked about it's "clean" taste.  One thought it may have a touch of lemon added another wanted to know if I added a tiny bit of mint.  It was the Basil they were tasting and they all 3 loved it.  For my chicken I used a pre-cooked, all white meat product to cut down time.  When baking the assembled dish, watch your cheese.  You want the dish hot but you don't want to burn  your cheese.  If you find your cheese starting to brown, lay a sheet of non-stick foil over the top.  For the individual dishes, I shop at a discount pottery house that carries many styles and colors of individual baking dishes for about $1.00 each.  These are perfect to have around not only for this dish but also for serving baked potatoes, corn on the cob and even freezing individual dishes.  And as I said before, this dish is perfect for serving as needed.  You can bake all 4 dishes, wrap, refrigerate/freeze, and microwave as needed.  Perfect to serve that someone who didn't make it home in time for dinner with the rest of the family. 

Italian Sausage Patties over Spaghetti

This one is so simple you'll wonder why you didn't think of it yourself...maybe you did.  I used 1/2 lb of Italian Sausage and 1/2 lb. of lean ground beef.  Mix the two together and form into patties.  The number of patties will depend on the size you make them.  I made 5 out of mine and pressed them thin.  In a large fry pan fry on med. heat until done.  I covered mine to make sure they cooked through without browning.  Remove from pan.  Pour off drippings.  I even wiped my pan out to get out as much grease as possible.  Place patties back into your pan in a single layer.  Top with a heafty amount of cheese.  I used an Italian blend.  Spoon a jar of your favorite spaghetti sauce over your patties and cheese.  Cut heat down to medium and cover.  Cook until cheese melts.  Serve over spaghetti noodles.

These are SOOOO good.  Changes can include adding mushrooms, bell peppers, black olives, etc.

Portabella Spaghetti

Whether you are a vegetarian or just want to try something different, this dish is perfect and of course, simple.  Here is what I did:

I preheated the oven to 350 degrees, covered a baking dish with foil sprayed with non-stick spray, placed 4 large portabella top side down on the foil.  Bake about 20 minutes.  You want them to still be slightly firm.  Cook enough spaghetti to serve 4 and heat up a jar of your favorite spaghetti sauce.  Place a serving of spaghetti into an oven proof serving dish, top with sauce, place portabella top side down over the sauce.  Top the portabella with your favorite shredded cheese and oregano.  Place under a broiler until cheese melts.

Due to the meaty flavor of the portabella, you will never miss the meat.  But...if you must have meat, brown some up and add it to your sauce or use a sauce that has the meat included.  This dish is mmmm mmm good!