Pasta, Sausage, Cream Sauce Thingie

So my guys were gone this weekend, leaving me with some blessed, much-needed, uninterrupted writing time. It's always different when I'm cooking for one and, rather than running out to pick something up, I tend to work with what I have on hand.

For some reason, I've been craving this pasta, sausage, cream sauce dish. I call it that, because I don't know of any other name for it. I just know that it has pasta, sausage and cream sauce. Kind of an Italian dish. Or at least that's the way I recalled it.

I knew what I wanted to have in the dish, but I wasn't sure about the sauce. So, in my infinite wisdom, I went to the Food Network and did a search for--you guessed it--pasta, sausage, cream sauce. And it worked!

Turned out I wasn't that clueless, because all the sauce consisted of was cream and Parmesan. 

I was ready to roll.

First, I had to cook my pasta.

I used Penne, but you can use whatever type of pasta you prefer. Simply cook according to package directions for al dente.

Did you notice their was something missing from the ingredients? 

Yes, this Texas girl has to have some meat.

In this case, sweet Italian turkey sausage. I cooked up two links, let them cool a bit, then sliced.

And since I was going for an Italian flare, I decided I would add some of my homemade pesto, too. You can find that recipe here. 

Okay, so I melted a couple tablespoons of butter in a skillet, then added some diced onion and bell pepper. Stir that around for a few minutes.

Then throw in some garlic and you've got what's known in Cajun world as the holy trinity of cooking.

You know, even if you're not a cook, you could toss this trio on your stove for a bit and everyone would think you're cooking a feast. It smells that good.

Next, I added some sliced mushrooms and let those cook down a bit. 

Oh, and don't forget to add a sprinkle or two of salt and, maybe, the tiniest shake of crushed red pepper flakes to bring things to life.

Stir in your sausage slices.

Add a nice spoonful of pesto.

Give that a stir before adding about a half a cup of cream.

And approximately 1/4 to 1/3 cup of finely grated Parmesan. 

Mix everything together until the sauce begins to thicken, then add your cooked pasta.

Stir again.

And it's time to eat.

This dish may look a little on the bland side, but it is chock full of flavor. (Next time I might add red bell pepper instead of green, just for the color)

Not only did this dish satisfy my craving, I made extra so I'd have enough for lunch the next day.

Good writing time, good food... What more could this mama ask for?

Okay, maybe a longer weekend. :D

If you're used to cooking for others, how do you tend to eat/cook when you're alone?

If cooking for one is your norm, what are some of your favorite dishes?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner.

When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.

More Cravings Equal More Revisits

Lately, I have been craving Chicken Spaghetti. But with temps hovering near the century mark, the idea of turning on the oven isn't all that appealing. Still, this craving has been hanging around for quite a while now, so I just might have to give in. Especially now that I'm reposting the recipe and looking at the pictures, remembering just how yummy it is.

* * * *

Do you love casseroles?

I do. Recently, I came across a new one courtesy of that "accidental country girl" on the Food Network. She called it Chicken Spaghetti. I just call it delicious.

No.

Make that EASY and delicious.

Here's what you'll need:

• 1 whole chicken, uncooked and cut up
• 1 lb. thin spaghetti, broken into 2-inch pieces
• 2 cans cream of mushroom soup
• 2 1/2 cups grated sharp cheddar cheese
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 medium onion, chopped finely
• 1 tsp. seasoned salt
• 1/8-1/4 tsp. cayenne pepper
• salt and black pepper

Bring a large pot of water to a boil. Add the chicken and boil for a few minutes. Reduce heat and simmer 30-45 minutes. Remove the chicken and 2 cups of the broth. Set broth aside. Cut up chicken and set aside.

**Mindy note: If you're tight on time, you could pick up a rotisserie chicken from the grocery store and use canned chicken broth. You will also need extra chicken broth, as you'll see next.

Cook the spaghetti in the remaining chicken broth until al dente. Do not overcook. Then, combine the cooked spaghetti with the chicken, mushroom soup, 1-1/2 cup cheese, the peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1-2 cups of the reserved broth. Mix well.

 Place mixture in a casserole pan and top with remaining cheese. Cover and freeze up to 6 months or refrigerate up to 2 days. Or, bake immediately at 350 degrees until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)

**Mindy note:  I'm always looking for easy ways to cut fat and calories. When I made this, I used Campbell's 98% Fat Free Mushroom Soup, 2% reduced fat cheese, and skinned my chicken before boiling. I don't know what the full-fat version tastes like, but I didn't hear any complaints.

I know this is not the most attractive presentation, but trust me. It was YUMMY. Chunks of chicken, cheese... 

* * * *

Yes, my taste buds are dancing at the memory. 

Ah, forget the heat. I'll just jack the air down a couple of notches. It'll so be worth it.

By the way, I would probably do the full fat version this time and substitute Dreamfields pasta for regular. Not totally Trim Healthy Mama, but close enough for me. I love when I get to have my cake and eat it, too.

So what's cookin' at your house?

Extra Fancy Pasta Salad and Another Cover Reveal

The last two weekends have been big family events for our group. Of course, Father's Day was this weekend. And, last week, we came together to celebrate the life of Helen Obenhaus, my mother-in-law. After a long, full life, she passed peacefully in her sleep at the age of 92. 

Naturally, both events called for lots of food. Some graciously brought by friends and other meals cooked up by yours truly as a means of stress relief. There's just something about doing for others that takes our minds off of ourselves and our troubles. 

When the weather's hot--not to mention extraordinarily humid--one of my favorite dishes is pasta salad. Pasta Salad is one of those versatile recipes that you can easily tweak to fit just about any taste.

The one thing you absolutely must have for pasta salad is, well, pasta. You can use whatever shape(s), color or variety you like. One of my favorites is the tri-colored pasta because it's so colorful. But since I wanted to try to keep it Trim Health Mama approved, my best option was the Dreamfield's rotini.

Just cook your pasta per the instructions on the package, drain and then rinse to cool it, which also stops the cooking process.

From here, you can let you imagination take over.

On this occasion, I kept things simple, knowing I had some picky eaters.

Chopped red onions and black olives was about the extent of things for this group. And the Italian dressing is what brings everything together, but we'll get to that later. If I hadn't been surrounded by pickies, I would have also added some chopped broccoli, maybe some colorful bell peppers, grape or cherry tomatoes, cucumbers... You get the idea.

So add whatever you like to your pasta.

Oh, but wait. This is Extra Fancy Pasta Salad. So about now you're probably wondering what makes it so fancy, right?

Tah-dah!

You'd be surprised what imitation crab meat can do for pasta salad. It has a little bit of sweetness that, when paired with the tang of the Italian dressing, turns into this wonderfully harmonious treat. 

Of course, it doesn't look so fancy when it comes out of the package.

You can try to pull each piece apart, or do what I did and just roughly chop it before throwing it into the bowl.

Stir everything together.

Then stir in your Italian dressing to taste.

Note on the Italian dressing: I recommend using the regular as opposed to a light variety. The light dressings have more water in them that absorbs into the pasta, making the end product kind of dry. 

Okay, so it dawned on me when I saw Jan's gorgeous cover yesterday, that I have never shared the cover for my August LI.

So, without further ado...

Once again, the art department did a wonderful job. I just love the hulking mountain in the background. 

Yes, it's available for pre-order and, if I did things correctly, clicking on the image should take you to that link.

Happy Tuesday, everyone!

Book Launch Celebration!

Saturday was the book launch party for my latest release, Rescuing the Texan's Heart.

The family and I gathered at our local Mardel store. Let me tell you, the people at Mardel rock. 

They print up posters and cards and even Facebook and Tweet your event.

My family all wore the Adventures in Pink t-shirts we had made for my first book.

Three of my favorite guys.

Wanting my readers to have a token of my appreciation to take with them, I made cookies.

Homemade chocolate chip cookies, two in each bag, all tied with a pretty ribbon and a card they can pass on to tell other people about the book.

Then, after a wonderful afternoon and the opportunity to chat with so many fun people, it was back to the house for another celebration with some friends and family.

A few weeks ago I was watching the Pioneer Woman and saw her make this Mexican Macaroni Salad that I just had to try.

So I did.

And it was AWESOME!

Which means now I have to share it with you.

Here's what you'll need:

• 1 pound elbow macaroni (I used a 13.something oz box of the Dreamfields brand. You know, the one that's perfect for those on low-carb or gluten free diets)
• 2 ears of corn
• 1 can of black beans, drained and rinsed
• 1/2 cup finely chopped black olives
• 6 Roman tomatoes, chopped
• 3 green onions, sliced
• 1/2 of a red onion, diced
• 1 cup jarred salsa
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp. cumin
• salt and pepper

Cook your macaroni according to package directions.

Drain and set aside to cool.

I rinsed mine a bit to help start the cooling process. Or more to the point, to STOP the cooking process.

While my pasta was cooking, I cooked my corn.

Ree suggested grilling it, so, being one who follows directions, I did.

An indoor grill pan is preferred, but I don't have one, so it was either the George Foreman grill or fire up the gas on outside. 

Decisions, decisions...

As you can tell, though, I opted for the George Foreman. Surprisingly enough, I was even able to close the lid.

If you do not have a grill, indoor or out, at your disposal, fear not.

Use your preferred cooking method, just make sure the corn is still crisp.

I have to say though, the grilled corn was really yummy.

Once the cooked corn is cool enough to touch, cut it away from the cobs.

Holding the corn vertically, just run a sharp knife down the sides. 

Easy, peasy.

Now, put your cut corn in a large bowl along with the black beans, olives, tomatoes, green onions and red onions and mix to combine.

Yes, this is very similar to a salsa recipe Missy has shared with us before.

You can find that recipe here.

Add your pasta and mix together.

Don't you just love a colorful salad?

Now on to the dressing.

In a separate bowl, whisk together the salsa, sour cream, mayo, cumin and salt and pepper.

You can adjust the seasonings to your own taste. I used a mild salsa, a good teaspoon of salt and a scant teaspoon of pepper.

Pour dressing over the salad and fold together until everything is coated.

Then chill until ready to serve.

And though I failed to take a picture, I served it in a pretty clear glass bowl so everyone could see all those colors.

Man, oh, man...were the compliments flying on this one.

Wish I could have taken credit, but I'll have to let those fall to Ree.

The blend of flavors was superb. Very festive and definitely not your mother's macaroni salad.

So good. Especially alongside some sliders, buffalo wings and bbq wings.

Luckily, there were leftovers. Because come Sunday, all I wanted to do was become one with my recliner and celebrate the fact that football was back in season. Even if the Cowboys do stink.

Oh, well...there's always next season.