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Category: Pastas

  • Pumpkin Mac and Cheese

    Our taste buds desire for heartier, more satisfying meals that reflect the essence of fall when the cool autumn breeze starts to replace the warmth of summer. Among the many seasonal treats, Pumpkin Mac and Cheese comes out as a true comfort classic with a seasonal touch. Join us on an eating expedition as we discover how the rich, earthy tastes of pumpkin and creamy cheese combine to create this lovely autumnal dish.

    The flavorful fusion is what makes Pumpkin Mac and Cheese so tempting. The meal is brought to a whole new level by the creamy cheese sauce, which is enhanced with the puree of pumpkin and adds a delicate sweetness and a depth of richness. A symphony on the tongue is produced by the combination of sharp cheddar, nutty gruyere, and earthy flavors from pumpkin.

    Ingredients:

    • 2 tablespoons plus 1/4 cup of unsalted butter, split
    • 3 split and grated garlic cloves
    • Panko breadcrumbs, half a cup
    • divided into two tablespoons, with additional salt for the pasta water
    • split up 3/4 teaspoon of ground black pepper.
    • grated parmesan cheese, 1/4 cup
    • Dry cavatappi pasta, 1 pound
    • 6 leaves of sage
    • grated half of a medium yellow onion
    • All-purpose flour, 2 tablespoons
    • Ground mustard, 1 teaspoon
    • Ground nutmeg, 1/4 teaspoon
    • Cayenne pepper, 1/4 teaspoon
    • Whole milk, 2 cups
    • Pumpkin puree in a 15-ounce can
    • Shredded fontina cheese, 8 ounces
    • 8 ounces of shredded smoked gouda cheese

    Instructions:

    1. Melt 2 tablespoons of the butter in a small nonstick skillet over medium heat. 30 seconds or so later, add 1 grated garlic clove and heat until fragrant. Add the panko breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss until the panko is well-coated, about 2 minutes.
    2. Take the mixture out and let it cool for five minutes in a small basin. Add the parmesan and s3Bring water to a boil over moderately high heat in a big pot. Add the pasta and an extra dash of salt. About 5 to 6 minutes, cook the pasta while stirring until it is barely all chewy. Drain the pasta, saving 12 cups of the cooking liquid.
    3. Bring water to a boil over moderately high heat in a big pot. Add the pasta and an extra dash of salt. About 5 to 6 minutes, cook the pasta while stirring until it is barely all chewy. Drain the pasta, saving 12 cups of the cooking liquid.
    4. Melt the remainder of the cup of butter in the same pan over medium heat. Add the sage leaves and stir. Cook, frequently tossing, until the butter is deeply brown and fragrant and the sage is softly fried. Add the onion to the butter after removing the sage leaves to a dish lined with paper towels. Cook for 3 to 4 minutes, or until the onion is tender and transparent. Cook the remaining 2 grated garlic cloves for about 30 seconds, or until aromatic. Add the remaining 1 12 teaspoons of salt, 1 12 teaspoons of pepper, flour, mustard, nutmeg, and cayenne. Cook for 3 to 4 minutes or until the smell of uncooked flour is gone. Add the milk slowly while whisking until it is smooth. Cook the pumpkin puree while whisking until very thick for 5 minutes.
    5. After turning off the heat, add the shredded cheeses gradually while whisking them until they are melted before adding more. Test it for salt.
    6. When the sauce has coated the drained noodles, fold in the noodles. If necessary, add a tablespoon of pasta water at a time.
    7. Warm pumpkin mac and cheese should be served with toasted panko bread crumbs and sage leaves on top. Enjoy!

    Nutrition Facts:

    Calories:

    298 cals

    Fat:

    12 g

    Saturated Fat:

    6 g

    Polyunsaturated Fat:

    1 g

    Monounsaturated Fat:

    4 g

    Carbohydrates:

    37 g

    Sugar:

    3 g

    Fiber:

    0 g

    Protein:

    14 g

    Sodium:

    218 mg

  • Creamy Cajun Chicken Pasta

    This a pasta that can be made to enjoy for yourself, friends, and family. This is something that everyone can say no too. Who doesn’t like pastas with many different types of ingredients included, nothing can go wrong with making pasta during this fall season.

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Parmesan Chicken Ingredients

    • All-purpose flour
    • Cajun seasoning
    • Eggs
    • Bread crumbs
    • Parmesan cheese
    • Olive oil
    • Chicken breasts

    Pasta with Vegetables

    • Dry pasta
    • Olive oil
    • Yellow bell pepper
    • Red bell pepper
    • Green bell pepper
    • White or yellow onion
    • Mushrooms
    • Garlic

    Cajun Cream Sauce

    • Unsalted butter
    • All-purpose flour
    • Cajun seasoning
    • Salt
    • Black pepper
    • Reduced sodium chicken broth
    • Heavy whipping cream
    • Parmesan cheese
    • Fresh parsley, optional for garnishing
    • Green onions, optional for garnishing

    Steps:

    1. Parmesan Crusted Chicken Breasts – Gather 3 shallow dishes and in one dish add the flour and Cajun seasoning, in the second dish add the eggs, and in the third add the bread crumbs and Parmesan. Tip – If you don’t have Cajun seasoning, Old Bay Seasoning is a good alternative.
    2. Dip each chicken breast into the flour-Cajun dish on both sides, quickly dunk into the egg, and finally dip into the bread crumbs-Parmesan mixture, coating both sides. Repeat with all 4 chicken breasts.
    3. To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 to 5 minutes on both sides. Tips – Do not crowd the pan and if you need to do this in batches of 2 + 2, do so. Set the cooked chicken aside on a plate. While the chicken is cooking, I suggest start boiling the past to save time overall.
    4. Pasta – While the chicken is cooking, cook the pasta according to package directions. Drain and set aside. Some people like to rinse their pasta, others don’t; do what you prefer.
    5. Vegetables – Wipe out the skillet you used to cook the chicken in, add the olive oil, bell peppers (Tip – You can use any color and any color combination of peppers you like or have on hand), onion, mushrooms, and saute over medium-high heat for about 5 minutes, or until vegetables have softened and become translucent; stir frequently.
    6. Add the garlic and cook for 1 minute, or until fragrant; stir constantly. Set vegetables aside while you make the cream sauce.
    7. Creamy Cajun Sauce – To a large skillet (the same one is fine, just wipe it out again with paper towels), add the butter, and heat over medium heat to melt the butter; whisk constantly.
    8. Add the flour to the melted butter, whisking very wel to stir it in, and continue whisking until the roux (the butter and flour mixture) thickens to a paste-like consistency and is amber or golden-colored. Tip – Do not skip the step of making a proper roux or your sauce won’t thicken properly later on. Don’t overcook it though and burn it. It only takes about 1 to 2 minutes.
    9. Quickly whisk in the Cajun seasoning, salt, and pepper to the roux.
    10. Slowly add the chicken broth, noting it will likely bubble up and steam, so use a bit of caution. Continue whisking until the sauce begins to thicken a bit, about 2 to 3 minutes or as needed.
    11. Turn the heat to medium-low, slowly add the heavy cream, whisking as you are adding it. Tips – Don’t let the cream bubble up like crazy. If it is, your stove is too hot, and turn the heat down. High heat and dairy products don’t mix. And the lower fat percentage product, the more danger there is in ruining a sauce. Fat is insurance against poor sauce making which is why I recommend heavy cream.
    12. Add the Parmesan cheese, and continue to whisk until it has melted and integrated fully into the sauce. Tips – Stop and taste the sauce. If it needs more salt, pepper, or you want additional Cajun flavor, make any necessary seasoning adjustments. It’s okay if it tastes a little heavy on the Cajun and/or salt and pepper right now because these flavors will mellow out as you coat a pound of plain pasta so I tend to go heavier handed here, knowing things will mellow out, but use your judgment.
    13. Assembly – Add the vegetables into the sauce and stir to combine.
    14. Add the pasta and stir and toss well to combine and coat the pasta evenly.
    15. Slice the chicken into strips or bite-sized pieces, add it to the pasta, and stir to combine as desired. Tip – You can leave a bit of chicken on top for a nice visual effect.
    16. Garnishes – Both the parsley and/or green onions are optional but nice additions. The Chili’s Restaurant dish tends to garnish with diced tomatoes and green onions. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently. Note that as the leftovers sit, the pasta will continue to absorb the sauce so don’t be surprised if they leftovers look a bit drier, this is normal, and the flavor isn’t affected.

    Nutritional Facts

    • Calories: 947
    • Total Fat: 51g
    • Saturated Fat: 26gT
    • Trans Fat: 1g
    • Unsaturated Fat: 21g
    • Cholesterol: 210mg
    • Sodium: 1760mg
    • Carbohydrates: 86g
    • Fiber: 5g
    • Sugar: 8g
    • Protein: 37g

  • Monster Eyeball Meatballs for a Ghoulishly Good Halloween.

    Get ready for a spooky and delicious Halloween with these Monster Eyeball Meatballs! Juicy meatballs with cheesy eyeballs peeking out, served in a tomato sauce. These Monster Eyeball Meatballs are a devilishly delightful dish that’s sure to bring a spine-tingling delight to any Halloween celebration. Picture this: tender, juicy meatballs nestled in a rich and savory tomato sauce, each one topped with a chillingly cheesy eyeball staring back at you. Creating these spooky delights is a bewitching process. You start by crafting the meatballs themselves, infusing them with flavors to make them scrumptiously savory. Rolling them into perfectly rounded spheres, you give life to these monstrous morsels. A frightfully fun and tasty treat for your Halloween gathering!

    The preparation time for Monster Eyeball Meatballs is approximately 15-20 minutes, and the cooking time is around 20-30 minutes.

    Ingredients:

    For the Meatballs:

    • 1 pound ground beef or ground turkey
    • 1/2 cup breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup milk
    • 1/4 cup finely chopped onion
    • 1 egg
    • 1/2 teaspoon garlic powder
    • Salt and pepper to taste

    For the Eyeballs:

    • Pitted black olives
    • Mozzarella cheese slices or string cheese

    For the Sauce:

    • 1 can (15 ounces) tomato sauce
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. In a mixing bowl, combine ground beef or turkey, breadcrumbs, grated Parmesan cheese, milk, chopped onion, egg, garlic powder, salt, and pepper. Mix until well combined.
    3. Form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
    4. Bake the meatballs in the preheated oven for about 15-20 minutes or until they are cooked through and slightly browned.
    5. While the meatballs are baking, prepare the sauce. In a small saucepan, combine the tomato sauce, Italian seasoning, salt, and pepper. Heat the sauce over low heat, stirring occasionally.
    6. Once the meatballs are done, remove them from the oven and allow them to cool slightly.
    7. To create the “eyeballs,” cut slices of mozzarella cheese or string cheese into small rounds. Place one cheese round on each meatball while they are still warm.
    8. Place a pitted black olive in the center of each cheese round to create the “eyeball.” You can use a small dot of cream cheese or ketchup to attach the olive to the cheese if needed.
    9. Pour the tomato sauce onto a serving platter or a plate, and arrange the meatball “eyeballs” on top.

    These Monster Eyeball Meatballs are a playful and spooky Halloween appetizer or main dish. They’re sure to be a crowd-pleaser and a great addition to your Halloween party menu. Enjoy the ghoulish fun!

  • Spicy Fall Pappardelle Pasta With Pumpkin

    Eat delicious pasta that can warm you up during this fall season. Good portion that can be shared or have for yourself. It goes perfectly well for the fall season and nothing can go wrong with having some pasta. We love the smell of pasta when we go out with your loved ones. Rather then going out you can make this at your home to feel and smell the aroma coming from your kitchen.

    Picture a steaming bowl of perfectly cooked pasta, enveloped in a rich, flavorful that embodies the essence of fall and any type of day. The beauty of this dish lies not only in its delicious taste, but also in the simplicity of it’s preparation. It’s something you can effortlessly create in the heart of your own kitchen. You can make this specialty from your kitchen to show to everyone your culinary simple steps you can start making and share the recipe to everyone.

    The process is not just about cooking, it’s about creating an atmosphere that brings food lovers such as yourself to make many types of meals you can create just by seeing these wonderful meals to create the joys of of the homemade meals.

    PREP TIME: 15min

    COOK TIME: 1hr 15min

    TOTAL TIME: 1hr 30min

    SERVING SIZE: 4-6

    Ingredients

    • 1 red bell pepper, sliced
    • 5 fresh hot chili peppers, sliced
    • 2 cloves garlic, smashed
    • 1 red onion, sliced
    • 5 tablespoons DeLallo Extra Virgin Olive Oil
    • 12 ounces pumpkin, chopped in 1-inch cubes
    • 1(8.8-ounce) package DeLallo Pappardelle Egg Pasta
    • 2 tablespoons chopped Italian flat-leaf parsley
    • DeLallo Sea Salt Grinder
    • Freshly ground black pepper
    • 1/4 cup DeLallo Grated Parmesan Cheese

    Steps

    • Preheat oven to 350˚F.
    • On a parchment-lined baking sheet, arrange peppers, garlic and onion. Drizzle with 2 tablespoons of olive oil. Roast in oven for about an hour, turning often. Remove from heat. Transfer to food processor. Add 2 more tablespoons of olive oil and pulse until a chunky purée is achieved. Set aside.
    • Sauté pumpkin with remaining tablespoon olive oil in a large saucepan. Cook for about 12 minutes, evenly browning each piece.
    • In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package instructions. Once al dente, drain, reserving 1/2 cup of pasta water.
    • Add hot pasta to saucepan with pumpkin. Toss with spicy pepper purée and fresh parsley. Heat together for about 2 minutes to marry flavors. Serve topped with Parmesan.

    Nutrition Facts

    Total Fat 20.9g 27%

    Cholesterol 50.1mg 17%

    Sodium 693.4mg 30%

    Total Carbohydrate 15.4g 6%

    Sugars 6.4g

    Protein 5.7g 11%

    Vitamin A 806.5µg 90%

    Vitamin C 58.8mg 65%

    By: Jacqueline Hernandez