Thai Peanut Noodles

We love Thai food at our house. This is a simple weeknight meal. It came together in 15 minutes. I love that!! It is reminiscent of Pad Thai, but doesn't have quite the same flavor. This is a perfect vegetarian meal, but is also great with chicken.

Thai Peanut Noodles

1/2 cup chicken broth
3 tbsp. peanut butter
1-2 tsp. siracha sauce
3 tbs. soy sauce
1/2 tbs. honey (I used this to taste, and used a tbs. and a half I bet.)
1 1/2 tbs fresh grated ginger (I used a lot less than this, because I hate grating ginger and it was fine.)
1-2 cloves minced garlic
8 oz linguine pasta
2 chopped green onions
cilantro
chopped peanuts
quartered limes

Boil noodles to al dente. While, boiling combine sauce ingredients. Bring to a simmer. Combine sauce and noodles.

Garnish with lime wedges, cilantro, and peanuts before serving.

Triana's Penne with Bacon

Oh my gosh! This might be my new favorite food. My good friend Triana had us over for dinner the other night and made this. I made it again the next night! You know it is good when I have something twice in one week. This is surprisingly easy, and so yummy! Try it, you will not be disappointed. Again, bacon and cream!
(I don't have an actual recipe, I watched her make it, and then called her to ask questions when I was making it again.)

Penne with Bacon (except I used bowties...)

1 can diced tomatoes
1 small onion diced
1/2 pound bacon, chopped bite-sized
3/4 cup heavy cream
1 box/bag pasta (she used bowties, so did I, but she calls it Penne, so whatever you have would work, I think.)
Parmesan cheese to taste

Boil pasta to al dente. Pre-heat non-stick skillet over med-high heat, then cook bacon until crispy (you want it crispy). Drain bacon grease, leaving about a tbs. or so in the skillet. Saute onions until well browned in bacon grease, then add the can off tomatoes, juice and all. Cook the tomatoes until almost all the juice evaporates, and the tomatoes reduce (about 10 minutes?), add cream, you can use up to a cup, then add parm. cheese to taste (I used about a cup.). Add pasta to skillet and combine with sauce. Serve immediately. (AND eat it all that night, cause the leftovers are not nearly as good.)

Publix Apron's Baked Ziti

Oh how I miss Publix! It is the only thing I really miss about not living in the south (besides my family and friends, of course). One of the things I loved at Publix were the Apron's meals. They were always good, easy, and they kept all the ingredients you needed for them together. I also loved that were side suggestions. If you live by near a Publix and haven't tried the Apron's meals- DO, you won't regret it. Anyway, I have been making this recipe for years, and it is always a crowd pleaser.

Baked Ziti

Ingredients
1 pound ground round
one 4-ounce can diced chiles
1 cup frozen diced onion (I just use a medium onion)
sone 26-ounce jar tomato basil pasta sauce (0r whatever you have on hand)
one 14 1/2-ounce can stewed tomatoes
1 tablespoon Italian seasoning
1/2 tablespoon pesto
12 ounces dry ziti pasta (approximately 3/4 box)
vegetable cooking spray
3 cups fancy shredded Italian blend cheese

Steps
1. Preheat oven to 375°F.
2. Fill one saucepan 3/4 full with hot water. Cover and place on high heat to boil for pasta.
3. In second saucepan over medium-high heat, add ground round, chilies and onion. Cook until meat is browned, breaking up meat as it cooks. Drain well.
4. Add pasta sauce, canned tomatoes, Italian seasoning and pesto into the saucepan, and mix well. Reduce heat to simmer.
5. Check pasta water for boil. When boiling, add ziti and cook per packagedirections for al dente (about 9 minutes) and drain.
6. Spray baking dish with cooking spray.
7. Pour ziti into baking dish, top with sauce, mix to coat all pasta. Cover with shredded cheese, place in oven and bake approximately 12-15 minutes. (Makes 8 servings.)

Creamy Bowtie and Asparagus Pasta

This has got to be my all time favorite pasta recipe! It is wonderful, although not the healthiest- you gotta splurge every now and then, right? And this is totally worth it- butter, cream, and bacon, what's not to love?? I serve this with baked chicken.

Creamy Bowtie and Asparagus Pasta

1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, chopped into 1.5 pieces, blanched (I throw mine in with my pasta the last few minutes I am cooking it.)
1/2 c. bacon, crumbled (the ONLY way I cook bacon is on a cookie sheet in 425 degree oven- so easy, and it gets nice and crispy- takes about 15-20 minutes, I also only buy thick-cut bacon)
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately