Category Archives: Everybody Ate It

This dish was a huge ginormous hit at our house. I have to admit that as I was making it I wasn’t sure how it was going to go over. First, I thought I had bought the right type of pasta, but it turned out I didn’t and then I wasn’t sure I had enough meatballs. Did I mention that I didn’t even start cooking dinner until after 8:00? If this dish was a bomb I had no idea what Plan B was going to be, especially since it was so late. Thankfully everything worked out beautifully and there were happy bellies all around the table.

Ingredients:
1 (16-ounce) package frozen precooked meatballs, thawed
1 (16-ounce) package orzo pasta (or any other type of small pasta)
1-1/2 cups baby frozen peas
1 (16-ounce) jar Alfredo sauce
1 (6 to 7-ounce) container basil pesto
1/3 cup sour cream
1/4 cup milk
1/4 cup grated Parmesan cheese

Instructions:
Preheat oven to 350 degrees F. Spray a 2-1/2 quart casserole dish with nonstick cooking spray and set aside.

Bring a large pot of water to a boil. Add orzo and cook until almost al dente, about 1 minute less cooking time than the package suggests.

Place peas in colander and drain pasta over peas; return all to pot. Add meatballs, Alfredo sauce, sour cream, milk, and pesto and mix gently. Pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir. (By doing this you can get more of the Alfredo sauce out of the jar.)

Pour into 2-1/2 quart casserole dish and top with Parmesan cheese. Bake for 25-35 minutes until casserole is bubbly and top begins to brown.

What did the family think? They loved it! I think everyone had seconds.

Did I change anything? I left out the peas…no time for drama at the dinner table last night. Also, since I didn’t have the right type of pasta, I used some pasta that I had bought for another recipe that never got made…it was teeny tiny star-shaped pasta…it worked beautifully.

Where did this recipe come from? Busycooks

photo from Busycooks

I love risotto and this looked like it might be a good dish for a chilly night, too. I am so glad we gave this a try. It was SO good and pretty easy too.

Ingredients:
3 tablespoons unsalted butter, divided
1 bunch broccolini, roughly chopped (about 8 ounces)
12 ounces sweet Italian sausage, casings removed
1 1/2 tsp Italian seasoning
1/2 medium onion, finely chopped
1 medium carrot, finely chopped
1 cup arborio rice
1 clove garlic, minced
1/3 cup dry white wine
2 cups low-sodium chicken broth
1 14-ounce can diced tomatoes
1 cup grated Parmesan cheese

Instructions:
Preheat the oven to 450 degrees F.

Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, Italian seasoning, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute.

Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.

Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.

Remove the pot from the oven. (Don’t worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.

Did I change anything? I added the Italian seasoning and I changed the cheese in the recipe from fontina to Parmesan.

What did the family think? Everybody ate it, even our youngest,even after he had spent a good 15 minutes telling us all the reasons why he couldn’t/shouldn’t/wouldn’t eat it.

Where did this recipe come from? Food Network

Photo from Food Network