Cheesy Kielbasa Pasta

    After a long day at work, the last thing you want to do is spend hours in the kitchen. This kielbasa pasta dish is so easy and you can probably make it in less than 30 minutes!

Cheesy Kielbasa Pasta

Ingredients: 

- 1 tablespoon of olive oil

- 1 pound of smoked kielbasa, sliced into 1/4 inch medallions

- 1 and 1/2 cups of diced onion

- 2 cloves of garlic, finely minced

- 2 cups of chicken broth

- 1 (10 ounce) can of diced tomatoes (not drained)

- 1/2 cup of heavy whipping cream

- salt and pepper to taste

- 1 large bay leaf

- 8 ounces of dry pasta

- 1 (8 ounce) block of cheddar cheese (I used white cheddar), shredded

- thinly sliced scallions to garnish

    Over medium high heat, add the olive oil to a 4 quart saute pan. Fry the kielbasa for a few minutes, until it starts to lightly brown. Add in the onions and saute until they have softened. Add in the garlic and saute until fragrant (barely a minute). Next, add the chicken broth, tomatoes, heavy cream, salt, pepper, and bay leaf. Let come to a simmer. Add in the pasta and let cook for about 15 minutes, or until pasta is tender. Remove from the heat, remove the bay leaf, and stir in 1/2 of the cheese. Top with the remaining cheese and scallions. Serve and enjoy! 

This cheese makes the recipe!!

Easy Zesty Pasta Salad

    This is the PERFECT summer pasta salad recipe! I made it a couple of weeks ago for a little poolside cookout that my boyfriend and I went to with friends! I used McCormick's Salad Supreme! It's so good! You should definitely make this for your next cookout!

Easy Zesty Pasta Salad

Ingredients:

- 1 pound box of rotini pasta

- 1 tablespoon of olive oil

- 1 cup of Italian dressing

- 2 tablespoons of Salad Supreme 

- 1 can of black olives, sliced

- 1 large cucumber (or two small), diced

- 2 cups of cherry tomatoes, quartered

- 1 (8 ounce) block of mozzarella cheese, diced

    Cook the pasta as directed, toss in olive oil, and set aside to cool.  In a large bowl, mix together the dressing and the Salad Supreme. Once combined, mix in the olives, cucumber, tomato, and mozzarella cheese. Refrigerate for a few hours to chill and then serve.

Spinach Tortellini Soup

    As my mother would say, "Sometimes, less is more Bridget." This recipe really brings out the taste of the roasted red peppers. It really doesn't need a whole lot of seasoning. This is a super simple and fast idea for dinner!

Spinach Tortellini Soup

Ingredients:

- 1 (9 ounce) package of tortellini

- 3 (14 ounce) cans of chicken broth

- 1 (7 ounce) jar of roasted red peppers, drained and chopped

- 3 green onions, chopped

- 3 cups of fresh spinach

- 1/4 cup grated Parmesan cheese

    Cook the tortellini according to package directions and drain. Bring the chicken broth to a simmer in a large saucepan. Add the cooked tortellini, peppers, green onions, and spinach. Let simmer for a minute. Serve and top with Parmesan cheese.   

Bridget's Macaroni and Cheese

    When I think of comfort food, macaroni and cheese is the first thing that comes to mind. However, I'm not very fond of the dry mixes that come in boxes. And don't even get me started on the fake sauce that's supposed to pass as cheese! I won't even eat the sauce that comes in a packet. This is my own little twist on my mom's classic. I love this stuff. Macaroni and cheese should always have a crispy crouton- like topping. Then, add ham to it too! What?!?!

Bridget's Macaroni and Cheese

Ingredients:

- 3 tablespoons of butter

- 3 tablespoons of flour

- 1 and 1/2 cups milk

- 4 ounces of cream cheese, cubed 

- 1 and 1/2 cup of sharp cheddar cheese

- 1/4 cup of shredded parmesan cheese

- 1/2 teaspoon of salt

- 1/2 teaspoon of ground white pepper

- 1 (16 ounce) box of pasta, I use cavatappi

- 1 (1 pound) ham steak, fully cooked, diced

- 2 cups of cubed bread, I used french hoagie rolls

- 1/4 cup of seasoned bread crumbs

    Preheat oven to 375 degrees. Cook pasta according to package directions. In a sauce pan, melt the butter and whisk in the flour to form a roux. Next, stir in the milk until the roux has completely dissolved. Then, do the same with the cream cheese. Add in 1 cup of the cheddar cheese and the parmesan. Then, stir in the salt and pepper. Toss the pasta, sauce, and ham together. Pour half of the mixture into a greased 9x13 baking dish. Sprinkle the remaining cheddar cheese on top and pour the rest of the pasta mixture on top of cheese. Top with cubed bread and bread crumbs. Bake for about 10- 15 minutes, until the top is golden brown. 

My favorite!!!

Creamy Tomato and Spinach Penne with Shrimp

    This sauce reminds me of Olive Garden's Five Cheese Marinara! My creamy marinara is a bit more simple. Fresh spinach and a creamy sauce make this pasta dish a dream. You'll probably have leftovers!

Creamy Tomato and Spinach Penne with Shrimp

Ingredients:

- 1 tablespoon of olive oil

- 1 small onion, diced

- 1 teaspoon of minced garlic

- 1 (15 ounce) can of diced tomatoes

- 3 tablespoons of tomato paste 

- 1/2 cup of water

- 1/2 teaspoon of oregano

- 1/2 teaspoon of basil

- 1/2 teaspoon of salt

- 1/2 teaspoon of salt

- 2 ounces of cream cheese

- 1/4 cup of shredded parmesan cheese, plus more for garnish

- 1 pound of penne pasta

- 1/2 of a (9 ounce) bag of fresh spinach

- 2 cups of cooked shrimp

    Cook the pasta in salted water. While waiting for the pasta to cook, saute the onions and the olive oil in a large pan, over medium heat, until they become translucent. Add in the minced garlic and saute for a few minutes before adding the diced tomatoes (with the juice), oregano, basil, salt, and pepper. Mix well and let simmer for a few minutes. Whisk in the tomato paste and water. Turn down the heat to low and whisk in the cream cheese and shredded parmesan. Then, add in the shrimp and spinach, cover and simmer on low for about 10 minutes. Toss in the pasta and serve right away.