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Farfalle Casserole with Turkey and Mushrooms

02 Sep

So how does a woman occupy herself when her husband is away on a business trip? Well, I don’t know about everyone else, but I keep myself busy by cooking. It really makes the time fly by. I guess it’s true what they say…”time flies when you are having fun”.

I decided to experiment. There was defrosted ground turkey in the fridge, waiting to be included in a tasty dish. I looked around the kitchen and threw a few ingredients together, hoping they would come together into a delicious meal. Well, I have to say, the experiment was a success. It’s true, I am the only one that has tasted it so far, but there is plenty leftover for my husband to taste and confirm my opinion.

At this point I am sure you’re all wondering…”what did she end up doing with the turkey?” Let me start with what ingredients I scrounged up in my kitchen and threw into this dish.

Ingredients:
Ground turkey
Farfalle pasta
Mushrooms
Shallots
Fresh garlic
Marinara sauce
Dried basil
Dried parsley
Salt
Freshly ground black pepper
Vegetable oil

In terms of proportions, I pretty much eyeballed them all (I am sure you hate when I say that ).
Heat the oil in a frying pan. Cook the pasta based on standard pasta cooking instructions, until it is tender, drain and set aside. Slice the mushrooms and add them to the frying pan. Dice the shallots and garlic and add these ingredients to the mushrooms, mix well. Add ground turkey to the mushroom mix. Break up the meat and cook on medium heat until the meat is fully cooked through (no longer pink). Add marinara sauce to the turkey and mushrooms and mix well. Cook until the sauce is hot. Add the cooked pasta and combine all ingredients. Add basil, parsley, salt and pepper. Mix all ingredients together, cook until all ingredients are hot. Add fresh parsley and serve immediately.

So what does all this mixing look like? Well, feast your eyes on this…

Farfalle Turkey and Mushroom Casserole

I call this Farfalle Casserole with Turkey and Mushrooms. Just in case you need another look, here is a closer view

Farfalle Casserole with Turkey and Mushrooms

Farfalle Casserole With Turkey and Mushrooms

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In the Kitchen with…Anna (a.k.a. Hot Chick with a Skillet #1)

28 Jul

No, I didn’t fall off the face of the earth. I did, on the other hand, finally get a chance to share another installment of “In the Kitchen with…” This time it’s a two parter, and it’s also known as “Hot Chicks with Skillets”. I got together with a couple of ladies and we (really they) cooked up two dishes in one day.

Today we’ll start with Anna’s quiche, and the second part will be crab cakes by the lead of the Hot Chicks with Skillets, Lyuba.

For the Quiche recipe you will need the following ingredients (the proportions will depend on the size of the quiche you will be preparing):
Red onion
Eggs
Mushrooms
Red Bell Peppers
Oil and butter (for cooking)
Shredded cheese (Anna used a blend of four cheeses)
Pillsbury crescent roll

mushrooms, eggs, red bell peppers, onions, pillsbury crescent roll, shredded cheese, oil, eggs, cream cheese

First thing is to cut up the onion, add butter and oil to a heated skillet, and add the cut up onion to the skillet

Saute the onions on the skillet, while the onions are sauteing, chop up the mushrooms and add the mushrooms to the skillet with the cut up onion. Continue sauteing the onion and mushrooms until both are softened.

While the mushrooms and onions are sauteing, add eggs and cream cheese to a mixing bowl and mix until well blended, add shredded cheese and mix until well combined.

Chop up the red bell pepper and add the pepper as well as the cooked mushrooms and onion mixture to the egg and cheese mixture. Mix all the ingredients until well combined

Unroll the Pillsbury crescent roll dough and line a baking dish (in our case it was a glass, oven-safe bowl
). Fill the baking dish with the quiche mixture and place in the oven. Bake the quiche at 375 degrees Fahrenheit, for approximately 45 minutes, or until a toothpick comes out clean from the quiche.

Finally, here is the hard working chef with her final creation!

The quiche was delish!

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In the Kitchen with…Liya

02 May

I know it’s been a little while since I showed any signs of life. I know there are no excuses, but A and I embarked on another remodel and are currently in the finishing stages. But enough about that, let’s move on to what I have to share with you today.

I am very happy to present the second installment of my series today. I received positive responses to my “In the Kitchen with…” series and am looking forward to sharing more of the installments with you.

Today, I would like to introduce you to Liya. Liya is a fabulous cook. So of course when I came up with this series, she was one of the first people I thought of to contact. I was happy to learn that she was excited about my suggestion, and I was excited to find out what dish she’ll offer to share.

Liya took a stuffed mushrooms recipe from Kraft foods and transformed it into the Spinach and Mushroom stuffed cakes. Here’s a list of ingredients needed:

1 pkg of chicken stuffing (10oz)
2 3/4 cups of hot water
8 oz mushrooms
5 cloves of garlic
4 tablespoons of melted butter
16 oz of chopped spinach (Liya uses frozen spinach that needs to be defrosted)
1 1/2 cups of grated Mozzarella cheese (Liya use low moisture)
1 cup of grated Parmesan cheese
1 cup of grated Asiago cheese
salt to taste

Ingredients

Preheat the oven to 400 degrees Fahrenheit. Add all the water and the chicken stuffing to a mixing bowl, and let the mixture sit.

Chop the mushrooms, and add the chopped mushrooms to the stuffing mixture.

Mince all of the garlic, and add the minced garlic to the stuffing mixture.
Garlic

Melt the butter in a frying pan, and add the melted butter to the chicken stuffing mixture.
butter

Mix all of the ingredients that were added to the stuffing mixture.
Mix Garlic and Stuffing

Add defrosted spinach to the mixture, and mix well.
Add spinach and mix

Add Asiago, Mozzarella and Parmesan cheeses to the mixture, and mix well.
Add Cheese, asiago, mozzarella, parmesan

Spoon the mixture into a Muffin Pan.
Add mixture to muffin tin

Bake the cakes at about 400 degrees Fahrenheit for approximately 40 minutes, or until the cakes get slightly brown on top and the cheese starts bubbling.
Bake