Shakin & Bakin Foodie Blog

I love seafood and one of the ways that I enjoy it is in a good, homemade pasta salad. When it comes to seafood, I'm all about the lobster, crab and shrimp. During the summertime I like to make pasta salads for my family to enjoy. In addition, they're the perfect dish to take-along to potlucks and backyard barbecues.

Today's guest post recipe is courtesy of Pasta Fits and it will make approximately 4 servings and will take about 45 minutes to make.

Warm Lobster and Pasta Salad Recipe

2 1 ½ lb. lobsters
4 oz. medium shells
1 Tbsp. white wine vinegar
1 tsp. grainy Dijon mustard
1 clove garlic grated
3 Tbsp. extra virgin olive oil
1 cup/4 oz. cherry tomatoes halved
1 cup/4 oz./1 ea. endive roughly chopped
¼ cup/¼ oz. shredded basil

Bring 2 large pots of salted water to a boil. In one, place the lobsters and cook 10 minutes. Plunge lobsters into a bowl of ice water to stop the cooking.

In the other pot, cook the shells according to package directions. Drain and reserve.

While these are cooking, make the vinaigrette. Whisk the vinegar, mustard, and garlic together. Slowly whisk in the olive oil. Reserve.

Remove the meat from the lobster. Crack the claws and knuckles and extract the meat. Remove the cartilaginous piece in the claw. Pull the tail of the body of the lobster. Place it on its side and press on it to crack the interior of the shell. It should then be easy to pull it apart and extract the meat. Take all the meat and roughly chop it into bite-sized pieces. Reserve lobster meat. You should have about 8 oz.

Heat a large sauté pan over low heat. Add the vinaigrette, cherry tomatoes and endive. Toss to coat and warm through. Add the lobster meat and pasta. Toss to combine. Taste and adjust seasoning with salt and pepper. Sprinkle in the basil. Divide between 4 bowls.

During the summer months we're invited to a lot of backyard barbecues, family picnics, reunions, etc. and we're always asked to bring along a dish. One thing that I like to make-and-take is a good, homemade pasta salad like the recipe that I'm sharing with you today. Since I'm not a big fan of pine nuts, I would substitute that with toasted cashews or almonds. Plus, I would definitely double the recipe to suit my "group" needs. Other than that, it looks like the perfect recipe and I plan on making it later this month.

* This is a guest post that's courtesy of Pasta Fits. Please see the company's website for additional information and free recipes. The recipe will yield 4 servings.

Caponata Pasta Salad Recipe

4 oz. gemelli pasta
1 tbsp. olive oil
1 small eggplant chopped (2 cups)
1 small red onion chopped
1 yellow pepper chopped
2 cloves garlic minced
1/4 tsp each salt and pepper
1/4 cup raisins
2 tbsp. chopped green olives
2 cups halved grape tomatoes
3 tbsp. red wine vinegar
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
2 tbsp. toasted pine nuts

Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside. Meanwhile, heat olive oil in large skillet set over medium-high heat; cook eggplant, onion, pepper, garlic, salt and pepper for 8 to 10 minutes or until eggplant is golden and tender.

Add raisins, olives, pasta and reserved pasta water to skillet; toss to combine. Stir in tomatoes, vinegar, parsley and basil; toss to coat. Sprinkle with pine nuts.

Tip: Top with sliced fresh mozzarella cheese for a decadent addition.

How many of you enjoy eating fish and seafood? I know I do, especially seafood! I'm fortunate that we live 3 hours from the coast and we can get fresh seafood every day of the week. On top of that, we enjoy making and serving various seafood dishes during the holiday season too, especially on New Year's Eve and New Year's Day.

Today we're sharing with you a guest post recipe from Executive Chef Angel Leon. Since it would take some time to prepare, I would recommend it as a weekend meal. I would probably serve some cheesy tomato garlic bread to go right along with it. YUMMY! Here's the recipe for you to enjoy.

Seaspice Shrimp Linguine Recipe

5 Jumbo shrimp peeled and deveined
6 oz fresh linguine
2 garlic cloves sliced thin
1 shallot sliced thin
1 oz chopped chives
1 oz Parmesan cheese grated
Zest of 1/2 lemon
Juice of 1/2 lemon
1 plum tomato peeled and diced
Tiny pinch crushed red pepper
3 oz white wine
2 oz olive oil
3 oz shrimp or chicken stock
3 oz butter
1 sauce pot with salted boiling water
Salt and pepper to taste

Add 1 oz oil to pan and sear shrimp on both sides and remove from pan. Add 1 oz olive oil, garlic, shallot, tomato, red pepper, and lemon zest. Lightly sauté until translucent. Deglaze with white wine and let reduce by half. Add stockade and let reduce by half. Add salt and pepper. Drop pasta in water for 3 minutes (11 if using dry pasta). Add butter then shrimp back to the sauce. Add pasta, lemon juice, and cheese. Twirling pasta in the bowl, add any excess shrimp and sauce. Garnish with Chives, fresh squeeze of lemon juice, and salmon roe.

I love pasta and vegetables, especially when they're combined together. This guest-post recipe is courtesy of Pasta Fits. I think it would be perfect for lunch or dinner and looks really easy to prepare. I will have to head on over to our local farmer's market next weekend and pick up some romaine hearts, asparagus and fresh lemons. Now that the summer heat is kicking into high gear, it's the perfect recipe for you to make using your bbq grill.

Grilled Lemon-Garlic Pasta with Veggies Recipe

4 oz. ziti
1 Tbsp. vegetable oil for brushing
1 (6 oz.) boneless, skinless chicken breast
8 oz. romaine hearts, halved lengthwise
8 oz. ½ bunch asparagus, trimmed of tough stems
½ tsp. lemon zest
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. grated garlic

Bring a large pot of salted water to the boil. Cook the ziti according to package directions. Drain and reserve.

Heat an outdoor grill or grill pan over high heat. Season the chicken with salt and pepper and a little of the oil. Place the chicken on the grill and cook for 3 - 4 minutes per side or until cooked through. Reserve. Brush the romaine and the asparagus with the remaining oil and season with salt and pepper. Place the romaine and asparagus on the grill. The romaine will start to char on the outside, turn to allow all sides to get a little char, about 3 minutes total. Remove from the grill and reserve. The asparagus will turn bright green and have grill marks when it’s ready, also about 3 minutes. Remove from grill and reserve. When the chicken, romaine and asparagus are cool enough to handle, chop the chicken into bite-sized chunks, roughly chop the romaine, and slice the asparagus into 2” pieces. Reserve.

In a large bowl, whisk together the lemon zest, lemon juice, olive oil and garlic. Place the chicken, romaine, asparagus and ziti in a bowl and toss to combine. Taste and adjust seasoning if needed.

With delicious spaghettis made from chickpeas, lentils, black beans, edamame and more, Explore Cuisine offers an easy way for everyone to stick to their healthy eating plan. Explore Cuisine helps take the guilt out of your favorite pasta meals. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients -the perfect alternative to other glutinous pastas.

Today's guest post recipe is courtesy of Explore Cuisine. Recipe and Image Credit: Lee Tilghman (Lee From America). The recipe will make 1 serving.

Southwestern Black Bean Spaghetti Recipe

1/4 box Explore Cuisine Black Bean Spaghetti
1/2 zucchini spiralized into "noodles"
1/4 Red Bell Pepper
2 handfuls Baby Spinach
1/4 cucumber
1/4 cup corn (canned in water works great- just rinse them)
1/4 avocado mashed with fresh organic lemon juice
1 tbsp. vegan cheese (I used Leaf Cuisine Plain Cream Cheese) pumpkin seeds + dill for garnish

Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes. Once done, remove from heat, rinse under cool water and set aside. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles. Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything's getting puréed. Don't be tempted to add liquid—you want the final sauce to be thick. Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It'll keep in the fridge for up to 5 days, or in the freezer for 3 months. Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill.

Today's guest post recipe is courtesy of Explore Cuisine and will make 2-4 servings. If you love spaghetti, but are looking for healthier alternatives, this might be the right recipe for you. Explore Cuisine products are all gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas.

What would you make and serve to go along with this dish? My mother has been going more & more gluten-free and this would be something she would enjoy. How about you?

Easy Chickpea Spaghetti Recipe

1 box Explore Cuisine Chickpea Spaghetti
1/4 cup nutritional yeast (optional)
1 cup organic pasta sauce

Cook the spaghetti until soft according to the packet directions. Drain the water from the pasta, and stir in the pasta sauce. Add more if you like more sauce. Serve in bowls and then sprinkle the nutritional yeast on each one. Season with salt and extra nutritional yeast if desired. Serve immediately.

The below recipe for Gluten-Free Green Bean and Pasta Casserole will be the star of your holiday spread this year. Using Explore Cuisine Edamame & Mung Bean Fettuccini, this dish is not only gluten-free but jam packed with protein, iron and fiber. Each two ounce serving of this organic, non-GMO pasta boasts 22 grams of plant-based protein that will keep you full throughout even the longest of dinner table conversations.

Gluten Free Green Bean and Pasta Casserole Recipe
by Carol Kicinski, Simply Gluten Free
Serves: 8 - 10 people as a side dish or 6 as a main course

Kosher salt
1 (8 ounce) package Explore Cuisine Edamame & Mung Bean Fettuccini
1 pound green beans, trimmed and cut in half
2 tablespoons butter or dairy free butter substitute
8 ounces white button mushrooms, sliced
1 cup gluten free chicken or vegetable stock
1 cup heavy cream
2 cups (7 ounces) grated Parmesan cheese
Black pepper
Vegetable oil
6 shallots, thinly sliced

Preheat oven to 350 degrees.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.

In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6 - 7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9 inch by 12 inch baking dish and bake for 20 - 30 minutes or until heated through and bubbly.

While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.
When the casserole is done, scatter the shallots over the top and serve.

Are you tired of making the same old, same old chicken dish for your family dinner? Are you looking for a simple recipe that doesn't require the use of your oven and won't take you all day to make? If so, you've got to try out this recipe that I recently made! I found it on the back of a package of Knorr Pasta Sides ~ Creamy Chicken Flavor. The entire recipe is made on the stove-top and it will make 4 servings.

I'm really busy on the weeknights, so I elected to cook up my chicken the night before, left it cool and then I placed it into the refrigerator on a Sunday evening. When Monday evening rolled around, this recipe took me about 15-20 minutes to fully make and it was HOT and on the table. Don't want to cook up your chicken ahead of time? Then follow the recipe instructions below. In addition, Once I had the chicken fully cooked, I chopped it up into bite-size pieces.
Creamy Chicken Primavera Pasta Recipe

1 lb. boneless, skinless chicken breasts, sliced
2 tbsp. butter
1 small clove of garlic, finely chopped
1 3/4 cups water
1/2 cup milk
1 pkg. (10 oz.) frozen mixed vegetables
1 pkg. Knorr Pasta Sides Creamy Chicken Flavor
1/4 cup loosely packed basil leaves, thinly sliced
1/4 cup grated Parmesan cheese

Season the chicken with salt and ground black pepper, if desired. Melt butter in a nonstick skillet over medium heat and cook chicken stirring occasionally, until the chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.

Stir the finely chopped garlic into skillet and cook for 30 seconds. Stir in water, milk and the mixed vegetables and bring to a boil over high heat. Stir in Knorr Pasta Sides - Creamy Chicken Flavor and continue boiling over medium heat, stirring occasionally, 8 minutes or until the pasta is tender.

Stir in the seasoned & cooked chicken, heat through. Stir in the freshly chopped basil and sprinkle with the grated Parmesan cheese. Serve immediately.

During the weeknights I need to get dinner onto the table quickly and one of my go-to recipes is Baked Ziti. The night before I like to brown up my lean ground beef and then refrigerate it for the next day. It saves me roughly 20 minutes of time by cooking the beef up the night before.

Once I ready to start dinner, I will cook up the ziti pasta and while it's cooking, I'll reheat the lean ground beef in my microwave for about 45 seconds, just long enough to warm it up, so it's not being added into the recipe cold. Once the pasta has been cooked, your baking time is approximately 20-30 minutes. So, you can get this meal onto the table in less than 45 minutes if you prepare the ground beef ahead of time.

Easy Baked Ziti Recipe

18 ounces ziti pasta, cooked and drained
32 ounces Italian spaghetti sauce
1 lb. lean ground beef, cooked and drained
1/2 cup Parmesan cheese
4 cups Italian Cheese Blend, shredded
Salt and Ground Black Pepper to Taste
1/4 Teaspoon Red Pepper Flakes

Preheat oven to 350 degrees F.

Cook the ziti pasta until done. Drain away the water. Mix the cooked pasta, Italian spaghetti sauce, cooked lean ground beef, Parmesan cheese, salt, ground black pepper, red pepper flakes and the 2 cups of the Italian cheese blend in a large mixing bowl. Pour mixture into a glass rectangular baking dish. Sprinkle the remaining 2 cups of cheese on top.

Place baking dish in a preheated oven and bake for 20 to 30 minutes or until done. The cheese will be melted and bubbly on top. Remove from oven and let it sit for an additional 2-3 minutes before serving.

When we make Baked Ziti, we like to serve it with a homemade garden salad and some garlic bread. Sometimes we will slice some fresh tomatoes and place the slices on top of the garlic bread along with some shredded cheese and bake it in the oven while the ziti is baking. It really adds a nice flavor to the garlic bread! If desired, you can sprinkle some fresh basil on top of the garlic bread too!

Love spaghetti but looking for a healthier version to make? If so, check out this guest post recipe courtesy of Explore Cuisine. Looks delicious!

Explore Cuisine products are all certified gluten-free, non-GMO and vegan. The various pastas are made with wholesome, organic ingredients and jam packed with protein, fiber, and iron. You can now enjoy classic pasta dishes without concern!

Edamame Spaghetti with Kale Cilantro Pesto Recipe

1 cup of kale, tightly packed
1 cup of cilantro, tightly packed
¼ cup оf slivered almonds, toasted
1 garlic clove
1 serrano chile
1 tbsp lime juice
Dash of salt
¼ cup of parmesan, grated
½ cup of olive oil
1 knob ginger, sliced into shards
olive oil
2 carrots, sliced into ribbons
¼ cup of shredded coconut, toasted
1 box (8 oz) Explore Cuisine Edamame Spaghetti

Blend first seven ingredients in a food processor. Add cheese. Stream in olive oil. Sauté ginger in oil until crispy. Boil 8 cups of water and pour in Organic Edamame Spaghetti. Cook for 8 minutes. Drain. Toss together Edamame Spaghetti with carrots and pesto. Top with ginger and toasted coconut.

Get out your basket and blanket, International Picnic Day is June 18th!

What's a picnic without a pasta salad? Give this dish a healthy twist with pasta from Explore Cuisine! Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils! So get your basket packed and enjoy!

This recipe for Organic Chickpea Fusilli with Eggplant, Tomato, and Green Onion from Explore Cuisine is the perfect picnic meal and easy to prepare.
Chickpea Fusilli with Eggplant, Tomato, Green Onion Recipe

1 package chickpea fusilli, cooked
1 large Japanese eggplant, small dice
1 pint cherry tomatoes, halved
4 garlic cloves, smashed
olive oil
salt and pepper
1 T. parsley, chopped
2 green onions, sliced

Toss eggplant with olive oil. Roast at 400°F until brown and tender. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop. Toss eggplant, garlic, tomatoes (Including juices) with fusilli. Add a splash of olive oil if needed. Season with salt and pepper. Garnish with parsley and green onion. Chill and serve.

I am one of those people who love tuna fish and eat it at least once a week. With that said, I have to have the tuna mixed up in a variety of different recipes so that I don't get bored with it. Tuna sandwiches, cold pasta salads, hot tuna casseroles and more...are all on my menu with it comes to tuna!

Today I am sharing with all of you this very easy recipe to make a cold pasta salad.

Tuna Pasta Salad Recipe

1 pouch or can of Albacore tuna, liquid drained
12 oz. cooked and drained pasta
1/8 cup finely chopped sweet onion
1 1/8 cup frozen peas, drained and thawed
1 1/2 cups reduced-fat mayonnaise
1/2 teaspoon dill pickle juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon parsley

In a large bowl gently toss together all of the ingredients listed above. You may need to increase the amount of mayonnaise that you use...depending on the type of pasta used and how much mayonnaise that pasta soaks up. Every time I make this recipe, I have to adjust it.

Once everything is combined, cover the bowl and place it into the refrigerator for 3-4 hours to allow all flavors to fuse together. When you are ready to serve, stir everything completely and then serve.

I enjoy eating tuna and I am a huge fan of pasta salads. So, it only seems natural that these two ingredients come together into a delicious summertime recipe. One of the things I like about this particular recipe is that it's easy-to-prepare and doesn't use ingredients that I've never heard of. Sweet & Spice, this pasta salad is everything nice!

Today's guest recipe is courtesy of Hungry Girl. You can visit their site to learn more about them and to print off additional recipes.

Hungry Girl's Sweet & Spicy Tuna Pasta Salad Recipe

2 (2.6 oz.) Pouches - Tuna Creations® Sweet & Spicy, flaked
4 oz. (about 1- 1⁄4 cups) uncooked high-fiber penne pasta
One 12 oz. bag (about 4 cups) broccoli coleslaw
2 cups chopped red and yellow bell peppers
1⁄2 cup chopped red onion
1 cup chopped jicama
1⁄4 cup seasoned rice vinegar
2 tsp. extra-virgin olive oil
1⁄8 tsp. red pepper flakes

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, rinse with cold water and transfer to a large bowl. In a large microwave-safe bowl, combine broccoli slaw with 1⁄4 cup water. Cover and microwave for 4-5 minutes, until softened. Alternatively, steam your slaw by microwaving it right in the bag, if the package says it can be done. Drain excess liquid. Add bell peppers, onion, jicama and flaked tuna. In a medium bowl, whisk vinegar, oil and red pepper flakes. Add to the large bowl, and mix well. Enjoy immediately or cover and chill!

To celebrate real and simple food, Top Chef judge and celebrity culinary expert Gail Simmons created a delicious pasta & rice recipe that is simple to make and will enhance your summer dining experience. This recipe will make 4 servings.

Lemongrass-Scented Rice Noodle Salad with Mint and Cilantro
By Gail Simmons

1 shallot, thinly sliced and separated into rings
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 1/2 teaspoons salt, divided
8 oz vermicelli rice noodles
4 1/4 cups Pure Leaf Unsweetened Iced Tea, divided
4 cups water
1 lemongrass stalk, peeled and trimmed into two 2-3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
1/4 cup cilantro leaves, 10 stems reserved
2-inch piece of fresh ginger, half sliced, half finely chopped
2 small Thai chiles, stemmed, seeded and chopped or 1/2 teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon dark brown sugar
1 hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline
2 medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline
6 radishes, cut into matchsticks or shredded on a mandoline
1/4 cup mint, coarsely chopped
1/4 cup dry-roasted peanuts, crushed
1 pound cooked shrimp or shredded rotisserie chicken, optional

Heat canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry shallots in oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon salt.

In a large saucepan, combine 4 cups Iced Tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and remaining teaspoon salt and bring to a boil. Add rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.

For dressing, combine reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1/4 cup Iced Tea in a blender or food processor and pulse until smooth.

Place noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken or shrimp (if desired) in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.

Note: Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.

*** This is a guest post recipe ***

For many families, a good tuna and rice casserole is a go-to recipe for those busy weeknights when you don't want to spend an hour in the kitchen preparing a full-blown family meal. Some of these recipes although easy-to-prepare can be huge time-suckers. This particular recipe from Minute Rice is quick and super easy!!!

If you are not a fan of peas...you can substitute with 1 package (10 oz.) of frozen chopped spinach, thawed and squeezed dry for the peas if desired. Furthermore, since we are NOT huge tuna eaters here, we only use 1 can of tuna when we make this recipe instead of the called-for 2 cans. In addition, I use 1/2 cup of shredded cheddar cheese mixed with a 1/2 cup of shredded colby jack cheese because that is what we personally prefer. You can also add some fine dried bread crumbs to the top of the casserole during the last 4-5 minutes of baking time.

Cheesy Tuna Noodle Casserole Recipe

1 can condensed cream of mushroom soup
2 cups milk
1 cup frozen peas
2 cups Minute White rice, uncooked
2 cans tuna fish, drained and flaked
1 cup cheddar cheese, shredded

Preheat oven to 375 degrees. Mix soup, milk and peas in a medium saucepan. Bring to boil on medium-high heat, stirring occasionally. Add Minute White rice and tuna; mix lightly. Spoon into 2-quart casserole dish; sprinkle with cheese.

Bake for 20 minutes or until heated through.

Did you know that October is National Pasta Month? I didn't know that until now and frankly, I love pasta...it is one of my favorite "food" groups! Today's recipe is courtesy of Giovanni Rana.

To celebrate National Pasta Month (October), Columbus Day (Oct 13), National Pasta Day (Oct 17), World Pasta Day (Oct 25) and Mr. Giovanni’s Birthday (Oct 15), Giovanni Rana will spread #PastaLove with an autumn-inspired Fall In Love With Pasta campaign. Each week, fans who share photos of their favorite pasta will be entered to win a week’s worth of Giovanni Rana pasta and sauce delivered to their door. (Check out @GiovanniRanaUSA on Twitter, Instagram and Facebook.)

Giovanni Rana has been a renowned pasta maker in Italy for over 50 years. In 2012, the Rana family launched its first state-of-the-art factory in the US (just outside of Chicago in Bartlett, IL), which produces the retail line of pasta and sauces now distributed all over the country. The factory is home to proprietary machinery designed by Giovanni that mimics the movements used to hand-roll dough to produce an exceptionally thin pasta with a delicate bite. The fillings are created from artisanal ingredients including DOP Parmigiano Reggiano cheese imported by the wheel and DOP Genovese basil. The retail line features 15 different pastas and 4 sauces, and it introduced to the US new packaging sizes (12 or 22 oz) presented in craft-paper, stand-up pouches for the pasta and smartly-designed sauce containers. The line of filled pastas just introduced two new flavors this fall, Butternut Squash Ravioli and Italian Sausage Mezzaluna.

Mr. Giovanni’s Birthday Tortellini ‘Cake' Recipe

1 22 oz. package Giovanni Rana Cheese ‘Delicato’ Tortellini
1/2 cup Giovanni Rana Marinara Sauce
1/2 cup grated parmigiano reggiano, divided
1/4 cup butter, plus extra for pan
1/4 cup flour
3 cups whole milk
1 1/2 cups (packed) grated fontina cheese, divided
1 egg
1 cup fresh flat-leaf parsley, roughly chopped
1/2 cup ricotta

Butter a springform pan and press 1/4 cup grated parmigiano reggiano onto bottom and sides. Preheat oven to 350 degrees. Melt 1/4 cup butter and whisk in flour over medium-low heat. Once combined, gradually whisk in whole milk, and bring to simmer. Whisking frequently, continue to simmer until mixture has thickened enough to coat the back of a spoon, and leave clean lines when wiped away. Remove from heat. Stir in fontina and remaining parmigiano reggiano, reserving 2 tablespoons of each. Whisk in egg, and then stir in marinara until desired pinkness and flavor.

In a large bowl, combine the refrigerated pasta and cheese sauce. Add parsley and mix to incorporate. Add half of the pasta mixture to the springform pan, and spoon on small dollops of ricotta. Top with remaining pasta, and remaining fontina and parmigiano reggiano. Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes or until cheese on top is golden. Let rest for 30 minutes and remove pan sides.

We love seafood and we love it prepared a variety of different ways. Just last week we decided to make some homemade shrimp scampi and this was the recipe that we used. It tastes even better than the scampi you get in your local seafood restaurant. When we make this, we love it served alongside a good garden salad and some homemade Italian garlic bread.

Easy Shrimp Scampi Recipe

3 oz. cooked and drained spaghetti noodles
1/2 small clove garlic, minced
1 tablespoon butter (not margarine)
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon Old Bay
1/4 teaspoon salt
8 large cooked shrimps, peels removed

In a large skillet over medium heat melt together the minced garlic, butter, extra-virgin olive oil, lemon juice, Old Bay and the salt. Once mixture is hot, stir in the shrimp, coating it well in the mixture. Simmer on low for 2 minutes, remove. Let stand for 3 to 4 minutes and then toss the cooked & drained spaghetti noodles into the shrimp mixture. Serve immediately.

How to Print Recipe: At the bottom of the post is a share button. Click on button to see options and then click on PRINT. A new window will open with the recipe inside it for printing purposes. Enjoy!

My grandmother immigrated from Italy to the United States back in the early 1940's and brought a lot of Italian recipes right along with her. Over the years these recipes have been changed just a tad to bring them into the modern age.

This particular recipe is one that we have been making for over 35 years here in our home and its her homemade lasagna recipe which is absolutely delicious! Over the next few weeks I will share some additional recipes from my grandmother with all of you.

Grandma's Homemade Lasagna Recipe

1 lb. lean ground beef
1 cup onion, finely chopped
1 small clove garlic, minced
2 teaspoons oregano, crushed
10 3/4 oz. can condensed tomato soup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large box lasagna noodles, cooked and drained
1 tablespoon vegetable oil
1 pint container cottage cheese
4 cups tomato sauce
1/2 cup water
1/2 lb. Mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese

In a large skillet brown the ground beef with the chopped onion, minced garlic and crushed oregano until onion is tender the the ground beef is no longer pink. Add the can of tomato soup, water, tomato sauce, salt and ground black pepper. Simmer mixture over low heat for 15 minutes.

In a large rectangular baking dish arrange 3 or more alternate layers of cooked lasagna noodles, cottage cheese, meat sauce and the Mozzarella cheese. Sprinkle the grated Parmesan cheese on top.

Preheat oven to 350 degrees F. Place baking dish into the oven and bake for 25 to 30 minutes or until done. Remove from oven and let stand for 10 minutes before serving. If desired you can sprinkle on additional Parmesan cheese once it has been removed from the oven.

To Print Recipe: Click on the share button at the bottom of this post. A window will open up, look for the print button, click it and the recipe will show up in the box...then just print!

Pennsylvania Dutch Chicken Pot Pie Soup

 We live in Pennsylvania so we love all kinds of Pennsylvania and Dutch foods. A few weeks ago I purchased a bag of Pennsylvania Dutch Square Pot Pie Egg Noodles and on the back of the package was their recipe for Chicken Pot Pie Soup. Once home...I made a big pot of the soup for my family. Here is their recipe and the changes I made to it.

Pennsylvania Dutch Chicken Pot Pie Soup Recipe

12 oz. bag Pennsylvania Dutch Square Pot Pie Egg Noodles
2 Tbsp. butter
1 lb. boneless, skinless chicken breasts, cut into pieces
1 pkg. (16 ounces) frozen mixed vegetables
6 cups reduced sodium chicken broth
salt & pepper to taste

(we substituted frozen corn for the mixed vegetables. I added an 1/8 cup of chopped fresh celery, some chopped fresh parsley, 1 small chopped onion to the pot when I added in the uncooked pot pie squares).

Melt butter in a large saucepan over medium heat. Add chicken and cook, stirring frequently, until the chicken is lightly browned, about 5 minutes or so.  Add vegetables, chicken broth and season with salt & pepper. Cover and heat until boiling. Reduce heat and simmer for 10 minutes or until vegetables are tender and the chicken is fully cooked. Increase heat to medium. Stir in the uncooked pot pie squares. Cook, uncovered for 11 to 13 minutes or until the noodles are tender, stirring occasionally.

Once done, turn off heat and let cool for 2 to 3 minutes before serving.

Looking for a quick meal that also falls into the “taste really good” category? Cooking with wine is an easy way to enhance the flavors or your food, taking the ordinary to the extraordinary. You should even try to add some wine to the food haha!

All kidding aside, adding wine to your food is a great way create a sophisticated meal which will taste fantastic. Try adding a dry white wine such as VOGA Pinot Grigio to your favorite chicken or pasta dishes.

Below, please find a crowd pleasing recipe that is so easy to make, you can make it in less than 30 minutes on a busy weeknight. Your taste buds will think its Saturday!

VOGA’S Weeknight Pasta Recipe

1 box of spaghetti or linguine