One Pot Mac

INGREDIENTS

• ⅓ lb bacon, sliced thin widthwise
• 1 clove garlic, minced
• 8 ounces macaroni-type pasta (I used orecchiette in this recipe)
• 2 cups milk
• ½ teaspoon mustard powder
• 1 tablespoon butter
• 1 cup chicken broth
• ½ teaspoon fresh ground pepper
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese

DIRECTIONS

1. Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
2. Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
3. Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, ½ cup chicken broth and pepper - give it a little stir to loosen the pasta
4. Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
5. Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.

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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

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PASTA 2 WAYS

Plain pasta for kids is made even better with Finlandia butter.  And for the bigger kids, try this version with Finlandia Classic Creamy Gourmet Cheese & vermouth. 

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NOODLES WITH FINLANDIA CLASSIC CREAMY GOURMET CHEESE

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/4 cup butter

• 4 oz Finlandia Classic Creamy Gourmet Cheese*

• 1 oz dry vermouth

• 1/3 cup shredded Parmesan

• Kosher salt and fresh ground pepper

• Parsley for garnish

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. While they cook, melt Finlandia butter* with Finlandia Classic Creamy Gourmet Cheese* in a small pot until mixed, then add parmesan and vermouth- stir until smooth

3. Season with salt & pepper

4. Drain noodles and toss with the sauce, and a sprinkle of parsley. Serve.

Plain Butter Noodles
 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/3 cup Finlandia butter*

• Kosher salt and freshly ground black pepper

• Shredded parmesan cheese, to taste

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. Drain, return to pot and immediately add butter, salt and pepper

3. If using Parmesan, add it now

4. Mix well and serve

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Crazy Good Garlic Bread

Makes one loaf – and a damn good one at that

1/2 cup butter, room temperature

6 cloves garlic, finely crushed

1/2 cup shredded Parmesan

1 bunch green onions, white & light green parts only, finely chopped

1 /3 cup chopped curly parsley

1/2 teaspoon Kosher salt

1 loaf French or sourdough bread

• Preheat oven to 425

• Put garlic & butter in a large bowl, mix well then add the Parmesan, green onions, parsley and salt - combine everything

• Cut loaf in half lengthwise and spread mixture on each cut side

• Place on baking sheet and put in oven about 6 minutes

• Turn oven to broil, then put loaves back in about 6-8 inches away from the heat until bread is beautifully golden brown and bubbly

• Slice into 2 inch pieces and serve

Pasta with Bratwurst & Sour Cream

Try this quick and easy dinner idea, it's hearty and packed with flavor.

INGREDIENTS

• 1/2 pound penne pasta
• 2 bratwurst, uncooked
• 1/2 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• 6 ounces sour cream
• 1/4 cup parmesan cheese, grated plus a little more for serving
• 1/4 cup finely chopped parsley
• 2 -3 ounces milk or pasta water 

DIRECTIONS

1. Boil pasta according to package directions
2. Slice brats lengthwise, remove sausage and cook in a non-stick medium sized pan
3. While it cooks, season with red pepper, salt & pepper
4. When sausage is longer pink, add sour cream & stir well to combine
5. Drain pasta (reserving about ½ cup pasta water) and add to sausage with most of the parsley and parmesan
6. Mix well, and depending on how thick or thin you like it, add a little pasta water or milk
7. Mix again well and plate, adding a little more parsley

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Simple Lemon Pasta

If you can't make this, no one can.

Serves 2

INGREDIENTS

• 1/2 pound pasta, you can choose
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/3 cup fresh grated Parmesan cheese, plus a little more for garnish
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook noodles according to package directions
2. About 1/4 way though, heat olive oil a large pan on medium heat and add garlic
3. Just as it get super fragrant, about 30 seconds, and zest and juice of lemon and red pepper flakes
4. Stir well to combine and let simmer about a minute
5. Drain pasta and add to sauce along with cheese and parsley - mix well to combine
6. Plate and top with a little more cheese and parsley

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OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

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PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

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