5 Cheese Pasta Bake

My dad doesn’t like cheese. Seriously, it’s lucky I love him because otherwise he would have to be disowned. Who doesn’t like cheese? I truly don’t understand what would cause such a thing? I totally get people not liking blue cheese or gorgonzola. Those are strong cheeses and a bit too much sometimes. But cheddar, mozzarella, gouda….I can’t fathom a life without them! Cheese is pretty much it’s own food group in our house. So when I saw this recipe, I knew it would have to grace our table.

This was a great weeknight meal as it was easy to throw together and has a quick cooking time. The boys loved it because, well, there are five cheeses. That was a no-brainer for them. I thought it was yummy and cheesy but it lacked a bit of flavor for me. Next time I would definitely switch out the swiss or provolone for sharp cheddar for a bit more of punch (they aren’t my favorite cheeses anyway so I wouldn’t miss them). I also think some cayenne would be nice if you don’t have a bunch of wimps in your house like I do.

It’s definitely a calorie-buster but would be worth it when you are craving some warm, cheesy, ooey-gooey pasta.

5 Cheese Pasta Bake
recipe from allrecipes

1 pkg. (16 oz) elbow noodles or other small pasta
1 cup mozzarella, shredded
1 cup swiss, shredded
1 cup Parmesan, shredded
1 cup provolone, shredded
1/2 cup ricotta (I used part-skim)
1/2 cup sour cream (I used light)
1/2 cup heavy cream
1 Tbsp. fresh parsley, chopped
1/2 tsp. dried Italian seasoning
1 tsp. garlic salt
1 tsp. black pepper

1. Preheat the oven to 400 degrees F. Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.

2. In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning, pepper and garlic salt.

3. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it’s better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.

4. Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for 3-5 minutes to brown the top (keep a close eye so it doesn’t burn).

Parmesan Crusted Filet Mignon

If you are having a small holiday celebration, this is a perfect option over the big traditional ham. I actually made these quite awhile ago for our anniversary and they were a huge hit. The combination of the tenderness of the steak with the crunchy, cheesy texture of the crust was incredible and over the top. I went with a surf and turf vibe so I served these delicious steaks alongside Scallops with Dill Sauce, twice baked potatoes and a simple salad.

The fact that you make the crust ahead of time also makes this a quick, simple option for the holidays so that you can focus on family and all the important things during this time of year.

I know it would be great for us during this transition in our lives. We are packing up and moving today which is such a bittersweet feeling. We are ready for this new adventure but sad about leaving our friends and our first home. But I know it will be great for our family! And I am so ready to cook for real again instead of just throwing random stuff together with all the frozen and pantry items I didn’t want to move!

Parmesan Crusted Filet Mignon
recipe from Live Love Pasta

4 filet mignons
salt
pepper

Crust:
¼ cup unsalted butter, softened
¼ cup panko
¼ cup parmesan cheese, grated
2 cloves garlic, minced
sprinkle of salt
sprinkle of pepper

1. Prepare the crust at least 3 hours in advance. Combine all the crust ingredients and mash together to form a ball of “dough.”  Place the ball into the center of a sheet of plastic wrap. Wrap the ball and form it into a log. If you plan to use it that day refrigerate it, otherwise freeze it.

2. Begin heating your cast iron pan on high heat. Preheat the oven to 400 degrees. Sprinkle the filet on both sides with a little salt and pepper just before cooking. Grill in cast iron pan 2 minutes per side. I usually use my cast iron grill pan for this but you can also use a regular cast iron pan. Once you get a nice sear on both sides put the steak in the oven for 6-8 minutes (if your steaks are 2-inches like mine were, 6 minutes will give you about medium-rare and 8 should be about medium). After 6 minutes remove from the oven and top with ½ inch slices of the crust. Place under broiler about 2 minutes or until browned.

Balsamic Chicken Pasta Salad

I kind of have an addiction to pasta salad (well any pasta really if we are being honest here) and this is one of the best ones I have ever made. I love balsamic vinegar and the combination of it with all the other ingredients was just amazing. It was really fresh and bright and felt lighter than a lot of other recipes I have tried in the past.

While this is really great for a summer barbeque side dish, I still really enjoy it in the winter as a meal served with a simple green salad. The chicken, bacon and veggies make it filling and satisfying. I recommend making this the night before so that all the flavors can meld and come together. If you do this, I would wait until serving to mix in the gorgonzola and parmesan cheeses so that they don’t get soggy or mushy.

You have to give this a try! It is so yummy!

Balsamic Chicken Pasta Salad
recipe from Taste of Home

3 cups uncooked bow tie pasta
4 cups cubed cooked chicken breast (I shredded a rotisserie chicken)
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

1. Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese.

2. In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese. Yield: 8 servings.

Cheesy Bread

Delicious dough, topped with butter and tons of cheese….what’s not to love? We are big on pizza in our house. It’s Joel’s favorite food and I’m pretty sure he would eat it everyday if I let him. Whenever we go out for pizza, cheesy bread always pulls me in and gets me every time. I know it’s just sauceless, topping-less pizza but it’s soo ooey-gooey good. I just can’t resist it. And making it homemade is so easy and delicious. It’s now a must when we make homemade pizza or spaghetti!

Cheesy Bread

1 loaf Rhodes bread dough, thawed
1 -2 Tbsp. butter, softened
1 1/2 – 2 cups mozzerella cheese, shredded
1/4 cup parmesan cheese, shredded
1 Tbsp. + 1 tsp. Italian seasoning, seperated (I love Olde Westport’s Pasta seasoning, it’s amazing)

1. Roll thawed dough to about 1/4 inch thickness and place on preheated pizza stone (or greased cookie sheet). Mix butter and 1 tsp. Italian seasoning together then smear over the dough. Sprinkle with cheeses and remaining Italian seasoning.

2. Bake at 450 degrees F for 15-18 minutes. Let rest for a few minutes then slice into strips.Recipe linked to Fusion Friday, Strut Your Stuff Saturday, Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday and These Chicks Cooked.

Gnocchi with Gorgonzola Bechamel

I’ve had this meal planned for quite awhile now but have been putting it off thinking it would be complicated and time-consuming.  Surprisingly it was super simple and relatively quick.  I don’t know why I was dreading it.

I’ve only had store-bought gnocchi before and have never been a huge fan but I thought I would give it one last chance and I’m so glad I did.  This was fresh tasting and I could tell it was made from potatoes. 

The bechamel sauce was absolutely amazing and I will be using it in many more meals in the future.  I used skim milk and still ended up with a very thick, creamy sauce.  Gorgonzola alone is usually a little to strong and stinky for me so I was worried the bechamel wouldn’t go over well but when it was combined with the parmesan it turned out quite delicious and not overwhelming.

Gnocchi
recipe from Closet Cooking

1 pound russet potatoes, about 2 large ones
1 egg, lightly beaten
1/2 – 3/4 cups flour
1/2 teaspoon salt

1.Prick the potatoes a few times with a fork.
2.Bake in a preheated 400F oven until tender, about an hour.
3.Scoop the inside out of the potatoes and mash them.
4.Mix in the egg and enough of the flour to form a soft dough that is not too sticky to work with.
5.Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
6.Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
7.Roll the pieces over a gnocchi board or a fork to give them the ridges.
8.Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9.Use as desired.

Gorgonzola Bechamel Sauce
recipe from Closet Cooking

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup Gorgonzola cheese
1/4 cup Parmesan
1/2 teaspoon nutmeg (optional)
salt and pepper to taste (optional)

Directions:
1. Heat the butter in a small sauce pan over medium-low heat until melted.
2. Add the flour and stir until smooth.
3. Slowly add the milk and stir until smooth.
4. Add nutmeg, salt and pepper. Stir in cheese and cook until melted.

Recipe linked to Mangia Monday’s!

Zucchini Oven Chips

These zucchini chips were a fun and different side to go alongside some grilled chicken.  The original recipe called for plain breadcrumbs but I decided to substitute panko bread crumbs to add an extra crunch.  They were soft on the inside and crispy on the outside and would be great dipped in marinara sauce. 

Baking them on a wire rack  helped crisp both sides without needing any butter or oil.  With about 61 calories per serving (3/4 cup) they are a pretty healthy side and a great alternative to a potato or pasta dish.

Zucchini Oven Chips
recipe adapted from myrecipes.com

1/4 cup panko breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

1. Preheat oven to 425°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
3. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Baked Chicken Parmesan

This is a healthy version of chicken parmesan that I found at Taste and Tell. I won’t claim that it tastes as good as the full-fat version but it was very good.  I love wheat bread but I was unsure of it making good bread crumbs for this chicken.  I was happily surprised at how close they tasted to regular bread crumbs with just a bit of a nutty, earthy taste.  I removed the crust before whirling the bread in my food processor but feel free to leave them on.

My chicken baked a little faster than the stated 20 minutes but my oven seems to bake hotter than most but I would still keep a close eye on these to make sure they don’t get dry. Baking the chicken on a cooling rack helps crisp the coating making it taste more similar to a traditional chicken parmesan. 

We served this chicken alongside linguine with jarred marinara sauce to make it a quick weeknight meal.  The original recipe served this with spaghetti squash but we aren’t big fans here so we stuck with tradition.

Baked Chicken Parmesan

vegetable oil spray
4 slices whole wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 1/2 tablespoons finely snipped fresh parsley
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low fat buttermilk or egg whites
6 boneless, skinless chicken breast halves, all visible fat removed

1. Preheat oven to 450F. Lightly spray a rectangular baking sheet and a slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
2. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder and thyme into crumbs. Pour buttermilk into a shallow bowl. Rinse chicken and pat dry with paper towels.
3. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken and bake for 5 minutes or until done.

Recipe linked to Everyday Sisters Sharing Sunday!