Bloom Everyday

Inspiration for Healthy Living.

Archive for Italian

Pizza Two Ways

Here is some easy pizza we made two ways!

Pizza One: pesto, roasted garlic, tomatoes (add at end of bake time), olives, pepperoni for him, parm and cheddar cheese.

Pizza Two:red sauce, jalapenos, olives, pepperoni for him, parm and cheddar cheese.

1. Make my favorite dough or get your favorite (about 1.5 pounds).

2. Split dough into two when done. “Toss” to desired thickness.

3. Top.

4. Bake in 425 degree oven until delicious!

 

Easy Spicy Cajun Pasta Cream Sauce

So Mark and I picked up some of this spice. We were so excited to give it a try. Be careful though! It’s not so spicy but more super salty. So check out my balanced recipe of spice and creaminess. Perfect on pasta!\

What You Will Need:

oil, 2 tbsp
red onion, medium, sliced
red pepper, half, sliced
pepper
cajun seasoning of your choice, 1 tbsp
red pepper flakes, 1 teaspoon
grated parm, 1/8 cup
fat-free half-and-half, 1/4 cup (or more depending on how much you want to make)
pasta water, 1/3 cup

1. In a pan, drizzle some oil.

2. Add the red pepper flakes to flavor the oil.

3. Add the red onions, cook on medium heat to get them soft.

4. Add the red pepper, and cook down ’til they are just soft.

5. Add the cajun seasoning.

6. Next add the half-and-half.

7. Add the parm!

8. Reserve some of the cooked pasta water. This will help loose the sauce up and help it stick to the pasta. Enjoy!

Super Easy Baked Pasta

This is a great meal to make with the crockpot tomato sauce I made the other night. Super fast and super easy!


W
hat You Will Need:

pasta, 1 1/2 pounds cooked
tomato sauce
ricotta cheese, 1 container
italian seasoning, 1/2 tablesppon
grated parm, 1/4 cup
salt & pepper
garlic powder, 1 teaspoon
chili powder, 1 teaspoon
parm, shredded

1. Mix together ricotta cheese mixture of everything from ricotta cheese to garlic powder.


2. Put cooked pasta in a large baking dish. Put in red sauce.

3. Mix in a few scoops of the ricotta slightly.

4. Put a few ricotta dollops on top with shredded parm cheese.

5. Bake in 350 degree until cheese is melty.

A perfect weeknight meal!

Slowcooker Tomato Sauce (Take 2)

I didn’t have wine on me for my sisters excellent crock-pot fresh tomato sauce, so here is my version of an easy homemade sauce.

What You Will Need:

tomatoes, diced, 4 1/2 pounds
onion, medium, diced
tomato paste, one small can
dried basil, 1 tablespoon
dried italian seasoning, 1 1/2 tablespoons
fresh oregano, 1 tablespoond
fresh basil, 1 tablespoon
dried parsley, 1/2 tablespoon
sugar, 2 1/2 tablespoons
salt & pepper
olive oil, 1 tablespoon

1. Get your crockpot ready, put in the oil.

2. Put the rest of the ingredients in the crock pot.

3. Cook on low for 5 – 6 hours.

4. Immersion blend the mixture.

5. Cook for an additional hour.

6. Portion and freeze until you are ready to eat!

Easy Pan Fried Pasta

Remember when I made stuffed shells? Well, I had some left over shells that I needed to make something with. Growing up, this was a staple in our household! My mom would make us fried pasta with the leftovers either for lunch or for dinner later that week. You can make this recipe just with the pasta alone, or do what I do, and add whatever leftover veggies you have in the fridge or frozen in the freezer.

What you will need:

Leftover pasta, in red sauce
oil
salt & pepper
tomato sauce, if needed
parm cheese, finely ground
veggies, optional

1. In a large skillet, heat some oil on medium-high heat.

2. Add your leftover pasta to the pan, add more sauce if needed. Add in veggies if desired. Sprinkle with salt & pepper.

Do not move too much, you want your pasta to get a  nice golden brown color on the bottom.


3. Lastly, add some parm cheese on top.

4. You’re done! Easy dinner in minutes.

My hubby and I love this easy dish, we hope you do too!

Katie @ BloomEveryday

Vegetarian Loves ME: Stuffed Shells Edition

Last night was one of those nights where I was tired, had an evergrowing to do list, was short on time, and still hadn’t thought of what to make for dinner. I had a chat with my Nana and she gave me the great idea to make Stuffed Shells.

I still needed to exercise for the day, so I went on a run to our favorite grocery store and picked up some large shells and ricotta cheese.

You’ll need:

> Large Pasta Shells, 1 box
> Your favorite red sauce (like our recipe), as needed
> red pepper flakes, as desired
> Fresh herbs (I used oregano, tarragon, basil), 3 tbsp
> Italian Seasoning, dried, 1 tsp
> Garlic powder, 2 tsp
> frozen broccoli, small dice, 1 1/2 cups
> ricotta cheese, part-skim, small container
> parmesean, shredded, 1/4 cups
> chicken tenders, three
> milk
> bread crumbs
> egg
> flour
> oil

1. In a medium size bowl, mix together the  ricotta, herbs, seasoning, broccoli, parmesean, garlic powder, and salt & pepper.

And get this!

2. Cook shells as directed, drain, and then coat with thin layer of pasta sauce to prevent them from sticking together.

3. Place red pepper flakes in the bottom of two baking dishes. Put a thin layer of red sauce on the bottom of the dishes.

4. Fill the shells with the cheese fillings and arrange in baking dishes. Cover the tops with sauce.

5. Place in a 375 degree oven while you prepare the chicken. Cut the chicken into bite size pieces, dip the chicken in a milk and egg mixture. Then coat in the bread crumbs and flour. Cook in oil until golden brown.

6. Pull one of the dishes with the shells out and place the chicken around the dish.

7. Sprinkle some parmesean cheese on cook until bubbly and cheese is melted.

Yum!

– Katie @ BloomEveryday

What is your favorite go-to meal when you cannot think of what to make?

Caprese Salad


I love the end of summer when everyone’s garden is producing! It is that time of year for some wonderful, fresh dishes – simple flavors with satisfying taste bud rewards. It also means, cooking frenzies to use up the bountiful harvest before it goes bad. We were invited to a friend’s house this weekend for dinner, so I thought a simple Caprese salad would be a great accompaniment to the meal. Plus, it looks so beautiful on the plate. You won’t believe the oohhs and ahhhs you will get over the beauty and simplicity of this dish. But you will smile and say, “Why thank you!” knowing deep down, it didn’t take any time to prepare.

What you will need:

Fresh tomatoes (About 2 large)
Fresh Mozzarella
Fresh Basil
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

Truly, this salad is all about getting creative! Arrange the sliced tomatoes, sliced mozzarella, and basil in whatever pattern looks great to you.

Drizzle with olive oil, balsamic, salt and pepper. Garnish with a sprig of basil. Deep down, I feel Italian. Amazing what a few ingredients will do.

I love to eat this for lunch during the workweek. Make some extra Caprese Salad to keep in the fridge for the week to come; gourmet lunch, ready in minutes!

– Heather @ BloomEveryday

What are your favorite tomato recipes, during tomato season?

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