Tag Archives: pasta

One Pot Italian Sausage Shells and Cheese

In one pot and under 45 minutes, prepare this Italian style Shells and Cheese recipe, filled with flavorful sausage, tomato sauce, and three cheeses!

Italian Sausage Shells and Cheese Recipe

There’s not much I love more than a big ol’ bowl of pasta, but when said bowl of pasta is made in one pot, in under an hour and it’s super cheesy and flavorful, I love it even more!

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Mexican Tortellini Pasta Salad

Mexican Tortellini Pasta Salad Recipe

BBQ’s, dinners on the patio, picnics on the beach, these are a few of the reasons I can’t stop smiling because it’s officially Summer and that means all of these things are happening on the regular!!!

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Beef Ragu Lasagna

Beef Ragu Lasagna Recipe

Well hello everyone and happy Friday!

Just a few hours ago, I landed back home in San Diego after 4 whirlwind days in NYC!

I was meeting with PR agencies, TV corporations, publishing and tech companies, which means, yes, exciting new opportunities will be announced very soon!

In the mean time, you can check out behind-the-scenes action and sneak peeks of the exciting news on Snapchat, Instagram and Twitter!

Read the full post here!

One Pot Pasta Carbonara

This One Pot Pasta Carbonara recipe contains all of the traditional carbonara ingredients, made in a new, easy way, in only one pot in 30 minutes!

One Pot Pasta Carbonara Recipe

A couple of weeks back, the boyfriend and I headed over to Flour & Barley, a new San Diego restaurant just a few blocks from my condo.

While the restaurant specializes in pizza & craft beer (hence the name!), it was their Pork Belly Carbonara that really stole the show! Don’t get me wrong, the pizza & craft beers were delicious too, but I couldn’t stop thinking about that creamy, dreamy pasta dish!

I decided to head home and put my “Bond Girl Twist” on the dish by making it a one pot meal. I’ve expressed my love of One Pot Meals various times on the blog, and it mainly goes like this, one pot = less dishes = my love!

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Crock Pot Buffalo Chicken Alfredo

Crock Pot Buffalo Chicken Alfredo Recipe

It’s Fri-Yay, and I couldn’t be more excited to introduce this new recipe just in time for the weekend!

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One Pot Buffalo Taco Spaghetti

One Pot Buffalo Taco Spaghetti Recipe

Oh hey y’all, it’s Wednesday, and if you’re ready for some mid-week deliciousness, then I have just the recipe for you!

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One Pot Tuscan Shrimp Scampi Pasta

Enjoy the delicious flavors of Tuscany in this quick & easy, 30 minute, one pot recipe for Tuscan Shrimp Scampi Pasta!

One Pot Tuscan Shrimp Scampi Pasta Recipe

I love one pot meals, you love one pot meals, so guess what, today I’ve got a meal for you that requires four pots, just kidding, it’s a totally delicious, and super simple, one pot meal that I know you’re going to love!

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Easy One Pot Beef Stroganoff

Easy One Pot Beef Stroganoff Recipe

My love for one pot meals runs deep!

I love the delicious flavors that develop from cooking everything together, and even more, I love the fact that you only have to wash one pot when the meal is over 😉

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Bratwurst Beer Mac & Cheese

Bratwurst Beer Mac and Cheese Recipe

Alright guys, it’s confession time, I might be a tad bit obsessed with mac and cheese 😉

Whether it’s Buffalo Chicken Mac and Cheese,  Butternut Squash Mac and Cheese, BBQ Chicken Mac and Cheese, or this new Bratwurst Beer Mac and Cheese, I just can’t get enough of the creamy, cheesy, pasta goodness!

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Slow Cooker Taco Macaroni and Cheese

Slow Cooker Taco Macaroni and Cheese

Today I’m combining 3 of my favorite things in life, the almighty slow cooker, tacos and macaroni and cheese!

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Sweetpotato Ricotta Stuffed Shells

Sweet Potato and Ricotta Stuffed Shells

When brainstorming new recipe ideas for the blog, pasta is always a go-to favorite. My thought process is basically, “how can I make lasagna, manicotti or stuffed shells just a little bit different so that I can eat them over and over again?!” 😉

While I’ve posted recipes for Mediterranean Stuffed Shells, Mexican Stuffed Shells & Buffalo Chicken Alfredo Stuffed Shells on the blog, I’ve never posted a vegetarian recipe for stuffed shells… that is until today!

Read the full post here!

Three Cheese Manicotti with Italian Sausage Marinara

For today’s post, I partnered up with Hunt’s canned tomato products to create a delicious new recipe that I know will be an instant family favorite!

Three Cheese Manicotti with Italian Sausage Marinara Recipe

I am TOTALLY obsessed with this dish, that’s full of my favorite things, cheesy filled pasta, Italian sausage and rich, hearty marinara sauce!

Tracking Pixel

Read the full post here!

Buffalo Crock Pot Mac And Cheese

Buffalo Crock Pot Mac and Cheese Recipe

Now that football season is in full swing, I’m all about the “game day grub”! When it comes down to my favorite recipes to make while watching football, I’m a big fan of anything you can put in the crock pot, and anything you can add buffalo sauce to!

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Butternut Squash Pasta Sauce

Butternut Squash Pasta Sauce Recipe

Two weeks ago today I was on a flight back from my first trip to Seattle where I was visiting one of my best friends Ashley!

There was football watching, beer tastings, rainbows, rope swings, Oktoberfest, Pike Place Market, and of course, lots and lots of delicious food!

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Chicken Caesar Baked Pasta Cups

Chicken Caesar Baked Pasta Cups

What’s the perfect way to start an Italian dinner party? Pasta, a cheese plate, a caesar salad, or how about we combine all of those into one really delicious appetizer! That’s exactly what I did here in these Chicken Caesar Baked Pasta Cups!

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One Pot Mediterranean Lamb & Mushroom Pasta

Easily make this delicious Mediterranean Lamb & Mushroom Pasta recipe in one dish in under an hour!

One Pot Mediterranean Lamb and Mushroom Pasta Recipe

About a month ago, I had the pleasure of joining my new friends at Superior Farms in Northern California to meet some of their ranchers, check out the farms where their lambs graze and learn more about their delicious lamb products.

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Bacon Tomato Avocado Pasta Salad

Bacon Tomato Avocado Pasta Salad Recipe

Whether you’re grilling up Roasted Jalapeño Carne Asada Sliders, Bruschetta Turkey Burgers or Blackened Grilled Salmon, this Bacon Tomato Avocado Salad is the perfect side to complete a delicious summer BBQ!

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Italian Sausage Penne & Four Cheese Tomato Sauce

Italian Sausage Penne & Four Cheese Tomato Sauce Recipe

I love pasta, and I love cheese, so making cheesy delicious pastas is kind of my thing!

From Buffalo Chicken Cheesy Penne to Cheesy Taco Baked Ziti to Mushroom Bacon Cheesy Pasta, I’ve shared many cheesy pasta dishes on LLB over the years and I’m so excited to introduce you to another deliciously cheesy recipe today!

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One Pot Vegetarian Pesto Tortellini

Fresh mushrooms, spinach, cheese tortellini, pesto and parmesan cheese make up this delicious vegetarian dish made in only 20 minutes in one pot!

One Pot Vegetarian Pesto Tortellini Recipe

Let me tell you about my love of one pot meals, it’s a great love, a love that can only come from the fact that I absolutely hate doing dishes and one pot meals allow me to wash just one dish at the end of preparing the meal, ohhhh heck yes!

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Mushroom Bacon Cheesy Pasta

Mushroom Bacon Cheesy Pasta Recipe

When it comes to pasta, I’m a fan, whether it’s Mediterranean Stuffed Shells, Buffalo Chicken Cheesy Penne, Taco Baked Ziti or Butternut Squash Mac & Cheese, if it includes pasta, I’m in!

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BBQ Chicken Mac and Cheese

BBQ Chicken Mac and Cheese Recipe

When it comes to creating new recipes for LLB, I love to get creative with old favorites.

The most popular recipe on Little Leopard Book is the Buffalo Chicken Cheesy Penne recipe I created almost 3 years ago to the date.

It’s simple, cheesy, pasta deliciousness and that’s what has made it a hit on LLB, and a favorite on Pinterest!

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Lemon Butter Garlic Shrimp

Lemon Butter Garlic Shrimp Recipe

There’s nothing better than warm garlic butter sauce poured over succulent shrimp with a fresh zest of lemon, piled high on a bed of pasta!

Well, that is unless you’re dairy free… until now!

I’ve partnered up with Melt to bring you a new dairy-free spin on this classic dish.

Read the full post here!

One Pot Mediterranean Spiced Beef and Macaroni

One Pot Mediterranean Spiced Beef and Macaroni

Happy New Year my friends! For the first new recipe of 2015 I’m so excited to share this Bond family favorite that I put my own little twist on!

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Pumpkin Chicken Alfredo & Bacon Pasta

Pumpkin Chicken Alfredo Pasta

Ok, after this recipe I promise to take a “pumpkin hiatus” …. at least for a week 😉

Some would call me a basic …. well you get it … for my intense love of pumpkin, but I don’t care, pumpkin everything, all day, every day! Haha!

When it comes to fall, I want to incorporate pumpkin into basically as many dishes as possible. Well that and buffalo sauce… but not together… ew, I’m not that crazy 😉

Since I’m not a big sweets person I like to incorporate pumpkin into savory recipes like Pumpkin Sweet Potato Shepherd’s Pie, Pumpkin Pulled Pork, Pumpkin Chili & Pumpkin Enchiladas!

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Roasted Red Pepper Chorizo Baked Mac And Cheese

Roasted Red Pepper Chorizo Mac and Cheese

This dish is dedicated to my Facebook friends.

A couple of weeks back as I was planning out new recipe ideas for October, I asked my Facebook friends which new recipe they would like to see on LLB and there was an overwhelming response for Red Pepper Chorizo Mac and Cheese.

And I can’t say I blame them, it’s super flavorful cheesy pasta deliciousness, what’s not to love?

Roasted red peppers, good, chorizo, good, mac and cheese, good!

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3 Recipes for a Delicious Gluten Free Pasta Party

It’s “Wheatless Wednesday” which means gluten free pasta party time!

And I have a special treat for you today because I’m sharing not only one, but THREE delicious new gluten free recipes!

Read the full post here!

Taco Baked Ziti with Creamy Avocado Sauce

Taco Baked Ziti with Creamy Avocado Sauce

If you’ve ever thought, “Man, oh man, I really love pasta and I really love tacos, I just can’t decide which one I love more!” Well, you don’t have to choose between the two anymore!

That’s right, I took the delicious flavors of a taco and incorporated them into this baked ziti recipe, that is not only totally scrumptious, it’s totally easy too!

Read the full post here!

Buffalo Cheeseburger Macaroni

Buffalo Cheeseburger Macaroni

It’s meaty, it’s cheesy, it’s comfort food at its finest… kicked up a notch!

It’s Buffalo Cheeseburger Macaroni!

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Buffalo Chicken Alfredo Stuffed Shells

Buffalo Chicken Alfredo Stuffed Shells

It’s no surprise to anyone who has read my blog for a while now that I love buffalo sauce, heck, I wrote an entire book based on recipes with buffalo sauce!

But what you might not know is that my favorite buffalo sauce recipe is not on Little Leopard Book, it only appears in my cookbook “Buffalo Style” and that dish is my Buffalo Chicken Alfredo Lasagna.

Read the full post here!

Roasted Beet & Goat Cheese Pesto Pasta Salad

Roasted Beet Pasta Salad Recipe

Let’s just take a minute to talk about how awesome pasta is. Spaghetti and meatballsstuffed shells, lasagna, manicotti, ravioli, macaroni and cheese, pasta salad, no matter what your favorite is, let’s be honest, they’re all delicious!

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Gluten Free Mushroom Spinach Pesto Pasta

Gluten Free Mushroom Spinach Pesto Pasta

Am I the only one that goes on total food kicks on a regular basis?  For example, I’ve been putting mushrooms in everything lately, basically my prerequisite for making a dish is that I can add mushrooms to it!

Pizza, pasta, omelets, skewers, you name it, I’ve been adding mushrooms to it for the last few weeks!

Read the full post here!

Mexican Manicotti

Mexican Manicotti Recipe

All I am thinking about right now is the fact that I wish I hadn’t eaten this entire dish by myself in a matter of 24 hours.

Needless to say, it was delicious and I want more!

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Cheesy Basil Pesto Pasta

Cheesy Basil Pesto Pasta

To say that I’m a big fan of fresh basil would be the understatement of the century. I own two basil plants (that are closer to the size of trees than most herb plants!) and I’m constantly pulling leaves off my mini basil trees for tons of different recipes.

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Mediterranean Stuffed Shells

Mediterranean Stuffed Shells

After almost a week hiatus from posting new recipes on the blog, I’m back with a bang! Read the full post here!

Mexican Chicken Cheesy Penne

Mexican Chicken Cheesy Penne

It’s official y’all, (and I don’t use y’all very often, so you know I mean business 😉 ) my recipe for Buffalo Chicken Cheesy Penne has officially surpassed my Chipotle Lime Chicken Fajita Skewers as the most popular recipe of all time on Little Leopard Book!

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Roasted Tomato Bolognese Sauce

Pasta with Roasted Tomato Bolognese

The amazing comfort of pasta, combined with the amazing flavor of roasted tomatoes makes for one happy tummy!

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Four Cheese Stuffed Baked Rigatoni with Spinach Alfredo Sauce

Four Cheese Stuffed Baked Rigatoni Recipe

This dish is creamy, cheesy amazingness all combined in one pan that will take you straight to delicious-town!

Read the full post here!

Three Cheese Basil Raviolis

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Inspired by the popularity of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I set out to make a “Shamrock Shaped” recipe for St Patrick’s Day.

It was only when I was elbow deep is green pasta dough that I realized my “101 Cookie Cutters Box” did not contain a shamrock!  Say what?

There were 8 different sized hearts for Valentine’s Day, but not one measly little shamrock for us Irish folk?!  I was appalled, but already too deep into the recipe for a trip to the craft store to find a shamrock shaped cookie cutter, so I decided circular green raviolis would just have to do 🙂

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Luckily they came out very green, so to me they still screamed St Patty’s Day fun!

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I served them tossed in Kale Pesto Sauce and topped with Pistachio Crusted Tilapia.

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My, oh my, was that one delicious meal!

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Ingredients – Ravioli Pasta Dough

Three Cheese Italian Herb Filling

  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Begin preparing the pasta by adding the flour to a large mixing bowl, then making a well in the middle and adding the eggs.

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Combine well, then add the water and pesto until a solid ball forms that is not dry, yet not sticky.  If dry, add additional water.  If sticky, add additional flour.

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While the basil pesto adds some green color to the dough, you can also add a couple dashes of green food coloring to add more “green” to the pasta!

Next, roll the pasta dough into thin sheets either by hand or with a pasta roller.

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Next, prepare the filling by combining all of the ingredients in a small bowl.

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Cut the ravioli dough with round pastry cutters or cookie cutters and place a large spoon of the filling onto half of the cut pasta rounds.

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Place the other half of rounds onto the filled dough then press the edges together with your fingers until sealed shut.

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Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Toss with Kale or Basil Pesto for that extra bit of green!

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Add the Pistachio Basil Crusted Tilapia for a little protein!

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I can’t wait to share this recipe with all of my friends who aren’t big on “Green Eggs and Ham” or “Corned Beef and Cabbage” for St Patty’s Day!

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While my roommates love everything I make, they were particularly impressed with these raviolis! There is just something about creamy ricotta cheese pouring out of fresh, homemade pasta that can not be beat!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour for traditional flour to make this recipe gluten-free.

Three Cheese Basil Raviolis

Prep Time: 40 minutes

Cook Time: 5 minutes

Serving Size: 4

Ingredients

    Basil Pasta Dough
  • 3 cups flour
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup basil pesto
  • Three Cheese Italian Herb Filling
  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Instructions

  1. Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
  2. Combine well, then add the water and pesto until a solid ball forms.
  3. Roll the pasta dough into thin sheets either by hand or with a pasta roller.
  4. Prepare the filling by combining all of the ingredients in a small bowl.
  5. Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
  6. Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
  7. Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.
http://whitneybond.com/2013/03/05/three-cheese-basil-raviolis/

Chopped Challenge Thursday: Lemon Curd, Bacon, Sage and Escargot

Bacon, Scallops, Chopped, Challenge, Food Network, Escargot, White Wine, Pappardelle, Lemon, Sage, Alfredo

I am BEYOND excited to share with you all the results of my first “Chopped Challenge Thursday”.  In case  you missed the 1 Year Anniversary post explaining the concept, on Monday I made an announcement on Little Leopard Book’s Facebook Page asking for the four “mystery” ingredients for my “Chopped Challenge Basket” this week.

Bacon, Escargot, Lemon Curd, Sage, Chopped Challenge, Basket, Week One, Ingredients, Food Network

The first four responses came from Cindi Bogue with Lemon Curd, Kyle Baker with Bacon, Brian Spracklen with Sage and Krista Lombardi with Escargot. Lemon Curd, Bacon, Sage, I can make something happen with this… ESCARGOT, what the heck am I going to do with escargot? Thanks to Krista for throwing a curve ball at me on week one!  Although it wouldn’t be called a “challenge” if it were easy!

I knew I wanted to make the lemon curd and sage into a sauce. First thing I thought of was bacon wrapped scallops with a lemon sage reduction, but then Krista threw the escargot at me and my plans changed.  This change actually led to the development of an amazing lemon sage alfredo sauce. The only way I knew to cook escargot was with some garlic and wine so I thought, let’s go pasta here!

I wanted to use a large noodle to hold up the thickness of the alfredo and meatiness of the bacon wrapped scallops and escargot, so I chose Pappardelle, a broader, larger fettuccine egg noodle.

So the final result of “Chopped Challenge Thursday” Week One: Pappardelle tossed in Lemon Sage Alfredo topped with Seared Bacon Wrapped Scallops and White Wine Garlic Escargot

scallops, pappardelle, white wine, sage, parmesan, butter, lemon curd, bacon, escargot, cream, nutmeg, garlic

Ingredients

White Wine Garlic Escargot

  • 2 tbsp butter
  • 2 cloves garlic (minced)
  • 1 cup white wine
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 7 0z can escargot

Lemon Sage Alfredo Sauce and Pasta

  • 2 cups heavy cream
  • 2 lemons (juiced)
  • 1/2 cup (1 stick) butter
  • 1 tsp lemon zest
  • 1/2 tsp nutmeg
  • 1 tbsp lemon curd
  • 1 tbsp fresh sage (chopped)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 1/2 cups parmesan cheese (grated)
  • 8 oz package pappardelle

Bacon Wrapped Scallops

  • 4 slices bacon
  • 4 fresh large sea scallops
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp butter

We’re going to start with the escargot. I mean why not?  Who doesn’t just love themselves a little afternoon snail on top of their pasta 😉

I will admit that prior to this meal I had never cooked, nor eaten escargot and that I was much more concerned about the actual eating part than the cooking part!

I opened them up and surprisingly they looked and smelled so much more appetizing than they sound…. NOT!  They are scary looking!

At this point, I feel like everything I’ve said above is going to come back and bite me in the butt some day when I end up on Food Network and they make fun of me for not being super excited to eat the delicacy that is escargot!

Any who, I drained the little buggers using my strainer and then place them in a bowl full of cold water to rid them of the canned taste (because that’s really going to help the cause here!)

soak, escargot, can, water, bowl

Yes, that is a hot pink plastic Wal-Mart bowl from college.  I feel like everything looks less scary in hot pink! I mean really, would you be scared of someone breaking into your house in a hot pink jumpsuit?  I think not!

As the snails squirmed over on the side I began their sauce bath by melting the butter in a large skillet, then adding the garlic.

Sauté the garlic for 2 minutes, then add the white wine, salt and pepper.

white wine, sauce, garlic, butter, escargot

Allow the sauce to come to a light boil, then simmer for 20 minutes. Next add the escargot.

escargot, white wine, cook, garlic, butter

Now, what do you do with the rest of the bottle of wine you ask?  Drink it while these guys are cooking so that you have the courage to eat them when they’re ready (at least that’s what I did!)

Alright, one chopped basket ingredient down, three to go. Lets make some sauce!

Start out the lemon sage alfredo by pouring the cream and lemon juice into a saucepan over medium heat, cook for 2-3 minutes.

Next, add the butter and allow to melt.

butter, cream, lemon, alfredo, sauce

Once the butter has melted add in the lemon zest, nutmeg and lemon curd.

lemon curd, alfredo, sauce, cream, butter, sea salt, pepper, sage

Lemon curd is VERY sweet, the first ingredient in lemon curd (also known as the dominate ingredient) is, none other than our friend sugar. I counterbalanced the sweetness with the sage and sea salt.

Next, add the sage, salt and pepper.

Sage, Alfredo, Butter, Cream, Parmesan, Lemon, Sauce, Savory, Pepper

The sage was actually an amazing addition to the sauce. The savory, peppery flavor complimented the cheesy rich alfredo and balanced the sweetness of the lemon.  Thanks Brian 🙂

Finally, add the parmesan cheese. Stir to combine well and make sure no chunks of cheese exist.

lemon juice, lemon zest, lemon curd, sage, alfredo, parmesan, cream, nutmeg, butter

Simmer on a burner for 15-20 minutes while the sauce thickens.  In the mean time, bring a large pot of water to a boil and cook the pappardelle 10-12 minutes.

At this point, the escargot is simmering, sauce is thickening, pasta is boiling and I’m drinking the rest of the wine, oh wait, no I’m making bacon wrapped scallops!

Start by placing the bacon in a 375° oven for 5-10 minutes (depending on the thickness of the bacon and how crispy you would like it). I learned this trick somewhere, sometime, that I don’t recall, probably Food Network, but you place the bacon on a cooling rack on top of a baking sheet, that way the grease drips off the bacon instead of swimming around in it!

bacon, how to, cook, oven, grease

You want to cook the bacon slightly prior to wrapping it around the scallops because scallops cook much quicker than bacon and if you don’t pre-cook the bacon, you will end up with one of two things:

  1. Overcooked scallops… $17.99/lb people, just saying, overcooking something that expensive and delicious should be a crime!
  2. Undercooked bacon… no one likes soggy bacon, let’s be real!

So while the bacon is in the oven, lightly salt and pepper the scallops on each side.

Next, remove the bacon from the oven and wrap one slice around each scallop, securing with a toothpick.

Next, add the butter to a warm cast iron skillet and watch it melt. (OK, you don’t have to actually watch it melt, but it’s quick and exciting so why not!) As soon as it is melted spin that skillet around to allow the melted butter to cover the bottom. Add the scallops to the pan.

Cook for 5-7 minutes then use tongs to flip.

Bacon, Scallops, Chopped, Challenge, Food Network, Escargot, White Wine, Pappardelle, Lemon, Sage, Alfredo

Cook for an additional 5-7 minutes. The scallops should be a nice white color with a light brown caramelization on top.

Chopped Basket Ingredients have been used, stove burners are full, kitchen smells amazing, I think it’s time to plate this baby up!

Are you ready?  Ready for what you ask?  To be bombarded with pictures!

This recipe was so fun to create, from the incoming Facebook comments with ingredients, to the recipe coming together in my mind, to the ingredients coming together in the kitchen, I am proud of this dish and took enough pictures to show it 😉

I want to grab the scallop right off my computer screen and eat it!

For some reason I feel the need to write something between each picture, so we’ll just say YUM!

Lets check out the inside of that scallop.

Buttery, creamy, mouth-watering amazingness!

Now about that escargot…

Yeah, that’s them, sitting over there by their lonesome, tossed to the side, haunting me with their presence on my plate.

I have to eat them, right?  I mean I did spend $12 on a tiny can of them.  I have to try.. at least one… maybe half one.  Maybe if I wrap it in a noodle, top it with bacon and smother it with sauce I can bare it!

Bacon, Scallops, Chopped, Challenge, Food Network, Escargot, White Wine, Pappardelle, Lemon, Sage, Alfredo

Yes, that was the first bite I was able to muster up the confidence to eat. A tiny little sliver of escargot, covered in my porky BFF, bacon.

It wasn’t that bad, the taste was salty and the texture reminded me of a portobello mushroom.

Although I will probably not put escargot on my weekly shopping list, it was a fun experience and I’m glad I can say I’ve both cooked and eaten the french delicacy!

Over all this dish was delicious.  I would eat the sauce, pasta and scallop combination pretty much every day!

If you’re feeling super adventurous in the kitchen, prepare this dish as is.  If you’re feeling a little less likely to want snails on your dinner, discard the escargot and enjoy the amazingness of the bacon wrapped scallops!

If you’re on a budget (or vegetarian), escargot and scallops may be a little out of your price range but never fear, the sauce in and of itself is so delicious it could be a meal on its own with the pappardelle!

♣ Vegetarian Option: See above ↑

♦ Gluten Free Option: Substitute the pappardelle with a gluten-free pasta such as corn spaghetti from Trader Joe’s. You can also order gluten-free pappardelle online or find it in specialty stores.

Kale Artichoke Pasta

Spinach artichoke dip, delicious yes, make it into lunch, yes please! I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!

Ingredients (serves 2)

  • 8 oz penne pasta
  • 3 tbsp olive oil (divided)
  • 4 oz kale
  • 1/4 cup water
  • 8 oz cream cheese
  • 1/2 cup plain greek yogurt
  • 14 oz can artichoke hearts
  • 2 cloves garlic (crushed)
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 cup parmesan and romano cheese

Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid.  On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.

Next add the greek yogurt, salt and garlic to the melted cream cheese.

Next add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.

Add the artichoke hearts to the pasta sauce.

Stir to combine then add the cooked kale.

Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.

Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!

Yummy!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free pasta.

Buffalo Chicken Cheesy Penne

Shredded chicken is added to a spicy, cheesy buffalo sauce and tossed with penne pasta in this creamy, delicious Buffalo Chicken Cheesy Penne Recipe, made in only 30 minutes!

Buffalo Chicken Cheesy Penne Pasta

This is the first recipe I’ve posted while simultaneously eating the dish!

Ok, so maybe it’s the leftovers from yesterdays lunch, but it’s just as good the second time around!!

Buffalo Chicken Cheesy Penne Recipe

For six months now I have been obsessed with all things buffalo chicken thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip! I now think of all the ways I can incorporate buffalo chicken into new recipes. From burgers to tacos to this new yummy dish, I’ve found some interesting ways to spread out my obsession over several genres of food!

Today I will be sharing with you my newest creation, Buffalo Chicken Cheesy Penne.

Buffalo Chicken Cheesy Penne Ingredients

Ingredients

  • 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
  • 8 oz cream cheese
  • 1/3 cup buffalo sauce
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup blue cheese dressing
  • 12 oz uncooked penne pasta
Optional toppings
  • Green Onions (chopped)
  • Crushed Red Pepper Flakes

Instructions

 

Buffalo Chicken Cheesy Penne

 

Buffalo Chicken Cheesy Penne

Oh yeah, that is one pretty bowl of spicy chicken pasta that this girl can dig!

Buffalo Chicken Cheesy Penne Pasta

♣ Vegetarian Option: Omit the chicken.  The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.

♦ Gluten Free Option: Use gluten-free pasta. Make sure the blue cheese dressing is gluten-free. Ken’s Blue Cheese Dressing is what I used in this recipe & it is gluten-free!

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Buffalo Chicken Cheesy Penne

Total Time: 30 minutes

Serving Size: 4

Buffalo Chicken Cheesy Penne

Ingredients

  • 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
  • 8 oz cream cheese
  • 1/3 cup buffalo sauce
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3/4 cup blue cheese dressing
  • 12 oz uncooked penne pasta
  • Optional toppings
  • Green Onions (chopped)
  • Crushed Red Pepper Flakes

Instructions

  1. Heat a large skillet over medium heat.
  2. Add the cream cheese, buffalo sauce and chicken broth.
  3. Whisk until creamy.
  4. Add the paprika, garlic powder, black pepper and salt.
  5. Stir to combine
  6. Add the blue cheese dressing.
  7. Stir to combine
  8. Add the shredded chicken.
  9. Allow the sauce to simmer for 10 minutes over low heat.
  10. In the meantime, boil a large pot of water and cook the penne pasta according to package directions, drain, add to the cheesy buffalo chicken sauce and stir to combine.
http://whitneybond.com/2012/02/23/whats-for-lunch-buffalo-chicken-cheesy-penne/

Note: This page contains affiliate links. I only link to products I use & love!

Gluten Free Chicken Parmesan

This 30 minute Gluten Free Chicken Parmesan recipe substitutes gluten free breadcrumbs and adds homemade marinara sauce for a delicious twist on an Italian favorite!

Chicken Parmesan Recipe

I have to start out this blog post by expressing my eternal gratitude to Jenna’s Everything Blog for being one of my first inspirations to start blogging!

My brother was lucky enough to meet Jenna and her husband Adam when he moved into the college dorms over a decade ago and they still remain the best of friends!  Jenna’s posts are entertaining and hilarious, her pictures are stunning and her recipes exquisite!

The means for my rambling about the greatness of Jenna is that this is my first blog post recipe inspired by a “Jenna original”!

Gluten Free Chicken Parmesan Ingredients

Ingredients (serves 4)

  • 2 chicken breasts
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/4 cup fresh basil (chopped)
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1/3 cup Gluten Free Breadcrumbs
  • 2 tbsp grated parmesan
  • 2 tbsp olive oil
  • 2 cups chunky tomato marinara sauce (click for recipe)
  • 4 oz fresh mozzarella (thinly sliced)
  • 8 oz gluten free pasta (cooked according to package directions)

Preheat the oven to 500°

Slice the chicken breasts in half lengthwise. Next, mix the oregano, thyme, basil, salt, pepper, breadcrumbs and parmesan in a small bowl.

Drag the chicken through the breadcrumb mixture and place on top of the olive oil in an oven safe skillet over medium heat. Next, brown the chicken on the stove, 2-3 minutes per side.

Turn the heat off and cover the chicken breasts with the sliced mozzarella.

Chicken Parmesan with Fresh Mozzarella

Next, add the tomato sauce.

Chicken Parmesan Recipe

Cover the skillet and bake in the oven for 10 minutes.

Remove the cover and bake for an additional 5 minutes. That delicious fresh mozzarella should now be nicely melted in!

Baked Chicken Parmesan

Serve with the cooked pasta.

Gluten Free Chicken Parmesan

Ok yeah, it’s as good as it looks!!!  Writing this post takes me right back to the happiness of that first bite.

Chicken Parmesan with Homemade Marinara

Oh I wish I hadn’t already eaten all the leftovers!!

Fresh Mozzarella Chicken Parmesan

♣ Vegetarian Option: Substitute tofu for chicken.

♦ Gluten Free Option: The chicken parmesan is gluten-free. Serve with gluten-free pasta or a side of steamed vegetables instead of pasta.

Chicken Parmesan

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 4

Chicken Parmesan

Ingredients

  • 2 chicken breasts
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/4 cup fresh basil (chopped)
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1/3 cup Gluten-Free Mary’s Gone Crackers “Just the Crumbs” Breadcrumbs
  • 2 tbsp grated parmesan
  • 2 tbsp Enzo Basil Olive Oil
  • 2 cups chunky tomato marinara sauce (click for recipe)
  • 4 oz fresh mozzarella (thinly sliced)
  • 8 oz pasta (cooked according to package directions)

Instructions

  1. Preheat the oven to 500°
  2. Slice the chicken breasts in half lengthwise.
  3. Mix the oregano, thyme, basil, salt, pepper, breadcrumbs and parmesan in a small bowl.
  4. Drag the chicken through the breadcrumb mixture and place on top of the olive oil in an oven safe skillet over medium heat.
  5. Brown the chicken on the stove, 2-3 minutes per side.
  6. Turn the heat on the stove off, cover the chicken breasts with the sliced mozzarella.
  7. Add the tomato sauce to the skillet.
  8. Cover the skillet and bake in the oven for 10 minutes.
  9. Remove the cover and bake for an additional 5 minutes.
  10. Serve with cooked pasta.
http://whitneybond.com/2012/02/22/gluten-free-chicken-parmesan/

Note: This page contains affiliate links. I only link to products I use & love!