img_26431Italian Chicken Dressing Rotelle

1 (16 oz.) bag of Garden Rotelle
2 cups chicken, cubed, cooked, and cooled
1 cup broccoli, chopped in small pieces
1 1/2 cup provolane cheese, cut into cubes
Cook pasta according to directions. Cool. Combine all ingredients together. Set aside. Make dressing and pour all over Rotelle. Refrigerate 4 hours or until chilled or eat room temperature.
Italian Dressing:
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. white sugar
2 tbsp. dried oregano
1 tsp. ground black pepper
1 tbsp. Italian Seasoning
1 tsp. dried basil
1 tbsp. dried parsley
1 tsp. salt
1/4 cup white vinegar
2/3 cup vegetable oil
Combine all ingredients together in a jar or bowl. Stir very well.
Source: PriscillaBakes


Macaroni & Cheese
by Reeni

14 oz. – elbows
10 tablespoons and 1 teaspoon – butter, divided
2 cups – cheez–its
12 oz. – White Extra Sharp Cheddar, shredded, set aside 2 oz. – for topping
12 oz. – Extra Sharp Cheddar, shredded, set aside 2 oz. – for topping
6 oz. Monterey Jack, shredded
6 oz. Swiss, shredded
1 cup diced onion
2 cup – flour
2 and 1/2 cups – whole milk
1/4 cup – heavy cream
2 teaspoons – Dijon mustard
2 teaspoons – dry mustard
1 tablespoon – parsley
1 and ½ teaspoons – fine sea salt, 1 teaspoon for boiling pasta
½ teaspoon – freshly ground black pepper

1.In a large pot bring 4 quarts of water to a boil. Add 1 tsp. salt and the elbows to the water and bring to a boil again. Cook elbows for 9 minutes to al dente. Remove from heat, drain and toss with a teaspoon of butter, cover and set aside if cheese sauce is not ready.
2.While elbows are cooking preheat oven to 350 degrees. Butter a 9×13 baking dish. Melt three tablespoons of butter in a large skillet. To a large Zip top bag add cheez-its, use a mallet to crush into fine crumbs. Pour into medium bowl. Add the melted butter to the cracker crumb mixture; toss to coat and set aside.
3.In the large skillet melt 2 more tablespoons of butter on low heat; add diced onion and cook 5-7 minutes until softened, set aside.
4.In a large saucepan over medium heat melt 5 tablespoons butter; whisk in flour and cook for 2-3 minutes until thick and bubbly. Slowly add milk and cream; bring to a boil while constantly whisking. Lower heat and add mustards, parsley, salt, and pepper, whisking until well combined. To this add the cheeses, whisk on low heat until all the cheese is melted and incorporated evenly. Remove from heat.
5.Add drained pasta and onions; mix well until all the macaroni is coated with the cheese mixture and red onions are evenly distributed. Pour into buttered baking dish. 6.Sprinkle the top evenly with the 2 oz. each of white cheddar and extra sharp cheddar set aside earlier. Then sprinkle evenly with the cheez-it mixture made earlier.
7.Bake for 20 – 25 minutes until cheese is bubbly.

Source: Cinnamon Spice and Everything Nice


Chicken Bowtie Pasta Salad

8 oz Bowtie/Farfalle (like Barilla)
1 cup shredded, cooked chicken (or one can, drained)
1 cup diced tomatoes, deseeded
½ cup green onion, minced

½ cup mayo (I like Hellmann’s/ Best Foods)
1/3 cup sour cream
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
1 and ½ teaspoons parsley
1 teaspoon dill weed
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon onion powder
Dash of garlic powder

1. Cook Farfalle according to package directions to al dente. Rinse in cold water to stop the cooking process. If not ready to dress, drizzle and toss with olive oil to prevent sticking.

2. Add all dressing ingredients to a medium size bowl and whisk until combined well.

3. In a large bowl place the pasta, chicken, tomatoes, and green onions. Pour dressing over top and toss gently until all the ingredients are evenly distributed and coated thoroughly.

Source: Cinnamon Spice and Everything Nice


Here is the recipe I found inspiration from:

Spaghetti Aglio e Olio
adapted from The Mondadori Regional Italian Cookbook
by Anna Martini

¾ pound spaghetti
4 cloves of garlic
6 tablespoons best quality Olive Oil
1 small bunch parsley
Freshly ground Pepper

While the spaghetti is cooking in plenty of boiling salted water, sauté the garlic cloves crushed with the blade of a large knife, in the oil until brown. Then remove and discard them. Keep the pan containing the flavored oil hot. Chop the parsley very finely. Drain the spaghetti when al dente then quickly dress with the freshly ground pepper, the very hot oil, and the chopped parsley. Mix and serve very hot. For those who like a little stronger, peppery taste, a small piece of chili pepper may be sautéed and removed with the garlic.

This is my version:

8 ounces Campanelle, cooked to al dente
2 tablespoons butter
½ cup Olive Oil
8 large cloves garlic, minced
3 tablespoons fresh lemon juice
¼ cup fresh parsley or 2 tablespoons dried
¼ cup fresh basil or 2 tablespoons dried
Salt and pepper
Grated Parmigiana Cheese

1. Cook pasta according to package directions to al dente or to your own personal preference.

2. While pasta is cooking add garlic, butter, Olive Oil, a pinch of salt and pepper to a large skillet. Sauté garlic about five minutes over low-medium heat until just beginning to brown. At this point add the 3 tablespoons lemon juice, bring to a boil and immediately remove from heat.

Toss with pasta, parsley, and basil. Sprinkle with Parmigiana cheese.

Source: Cinnamon Spice and Everything Nice


The spaghetti should be piping hot when you mix it with the egg and cream mixture. The heat from the spaghetti is the only cooking the egg mixture has. If you were to mix it over heat you risk scrambling the eggs. Timing is everything here. Have everything prepped before you start the spaghetti cooking so all the components of the dish are ready to go as soon as the spaghetti is.

Spaghetti alla Carbonara
based on a recipe by Rick Marzullo O’Connell in 365 Easy Italian Recipes

1 pound spaghetti, cooked to al dente
3 tablespoons Olive Oil, divided
8 ounces Panchetta or good quality bacon, diced into ¼ inch pieces
4 large eggs, beaten
1 cup heavy cream
1 cup grated Parmesan plus more for serving
1 teaspoon black pepper

1. Cook pasta according to package directions.
2. While the pasta is cooking in a large skillet heat 1 tablespoon Olive Oil and fry pancetta until browned and crispy. Drain grease and add back two tablespoons Olive Oil.
3. In a large bowl beat eggs then add cream beating again until well blended. Stir in the Parmesan and black pepper.

4. When Pasta is ready drain and quickly add to bowl with the cream mixture. Toss together until the spaghetti is tossed well and coated with the mixture. Add the bacon and olive oil mixture and toss well again. Serve immediately with additional Parmesan and black pepper on the side.

Source: Cinnamon Spice and Everything Nice

Pasta Caprese

Pasta Caprese
Serves 6

1/4 cup extra-virgin olive oil
3 teaspoon fresh lemon juice (see note above)
1 small garlic clove — minced (about 1/2 teaspoon)
1 small shallot — minced fine (about 2 tablespoons)
Table salt and ground black pepper
1 1/2 lbs ripe tomatoes — cored, seeded, and cut into
1/2-inch dice
12 ounce fresh mozzarella cheese — cut into 1/2-inch cubes (see note)
1 lbs penne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4 cup chopped fresh basil (I didn’t have fresh and used dried)
1 teaspoon sugar (see note)

Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt,and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gentlytoss to combine; set aside. Do not marinate tomatoes for longer than 45minutes.

While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.

Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

Add pasta and mozzarellato tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

Note: This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cows-milk mozzarella is available (its commonly found in gourmet and cheese shops packed in water), we highly recommend using it, but skip the step of freezing and add it to the tomatoes while marinating. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

Source: Barbara Bakes