Easy Pasta Casserole

This quick pasta casserole is very good and rediculously easy to do. With the exception of the dairy, all of the ingredients are inexpensive pantry (or freezer) staples, making this great for cooking on a budget while still being nutritious and tasty.

Ingredients

• 1 pound tri-color rotini, farfale, or other casserole-friendly pasta
• 2 tablespoons olive oil
• 1 pound frozen spinach, thawed
• 2 teaspoons kosher salt, divided
• 2 tablespoons minced shallot
• 2 cloves garlic
• 1 tub (15-16 ounces) of ricotta cheese
• 1/2 cup grated Parmesian cheese, divided (Please use the good stuff - ideally, it should have a rind that has "Parma" stamped on it. If you do use pre-ground stuff, at least get some from your store's deli instead of from a green can.)
• 3/4 cup milk
• 1/4 teaspoon freshly ground nutmeg (Yes, fresh from an actual nutmeg nut!)
• 1/4 teaspoon red chili flakes
• 4 jerks Worchestershire sauce (It's the secret ingredient!)
• 1/2 cup mozzarella cheese
• 1/4 cup course breadcrumbs

Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. Reserve a 1/4 cup of the pasta water, drain, return to the cooking pot and set aside off heat.

Meanwhile, heat oil in a large saute pan over medium-low heat. Add spinach, shallot, garlic, and a heavy pinch of salt. Cook 2-3 minutes, until the shallot has softened and the garlic has lost its raw bite. Add ricotta cheese, half the Parmesian cheese, milk, nutmeg, chili flakes, pepper, and Worchestershire sauce. Contintue to cook over medium-low, stirring constantly until the cheeses and milk have come together. Add remaining kosher salt to taste. Dump the spinach mixture into the pasta pot and stir to combine. Spray a large casserole with nonstick spray. Pour the pasta/spinach mixture into the casserole and top with the mozzarella cheese. Mix the remaining Parmesian and breadcrumbs and sprinkle over the mozarella cheese. Bake uncovered for 15-20 minutes, until the cheese has melted. Let stand for 10 minutes before serving.

Marinated Potato Salad

If you want your potato salad to have lots of flavor, you really should start it at least 8 hours before you want to eat it. This gives the vinegar enough time to really penetrate the potatoes and give it some underlying acidity before putting on the creamy mayonnaise dressing. I guarantee that no one will think this salad is bland!

Ingredients

• 2 1/2 pounds red potatoes, cleaned but not peeled
• kosher salt
• 3 tablespoons cider vinegar
• 3/4 cup mayonnaise (homemade would be nice)
• 1 teaspoon mustard powder
• 1/4 cup finely chopped fresh parsley
  
• 1 tablespoon finely chopped fresh tarragon
• one half to one whole clove garlic, sliced as thinly as you can
• 2-4 tablespoons diced dill pickles or dill pickle relish, to taste
  
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/2 teaspoon fresh ground black pepper

Directions

Place potatoes in a large pot. Add just enough cold water to cover by 1/2 inch and add a very heavy pinch of kosher salt per quart of water. Bring to a gentle boil and cook, uncovered for 20-30 minutes, or until the potatoes are just soft - do not overcook. Gently drain and rinse under cold running water for 30-60 seconds, until just cool enough to handle with a tea towel. Rub the skins off with the towel, being careful not to mash them. Once peeled, slice into 1/2 inch slices and put into a large plastic bag with the vinegar. Marinate for at least 8 hours, up to 1 day.

Mix together remaining ingredients in a large mixing bowl with a couple of pinches of kosher salt (to taste). Gently fold in marinated potatoes and any vinegar left in the bag. Chill for at least 1 hour before serving.

Note: Other herb combinations can be used instead of parsley and tarragon. You could also use basil and thyme, mint and dill, or cilantro and oregano. Just add whatever fresh herbs you think you might like 1-2 tablespoons at a time until you think the flavor is strong enough!

Chicken Parmesan

Traditionally, Chicken Parm is pan-fried. This puts a lot of people off of it because of the mess and extra fat content that comes with it. However, it doesn't have to be that way. It is possible to bake a delicious and juicy Chicken Parm that has very little mess and only a fraction of the fat.

Ingredients

• 6 boneless, skinless chicken breast halves, "enhanced" or brined*
• 1 1/2 cups course seasoned bread crumbs (homemade or store bought)
• 1/2 cup ground good Parmesan cheese, with the rind cut off and reserved
  
• 2 eggs
• 2 tablespoons water
• 1 cup flour
• kosher salt
  
• 1 tablespoon olive oil
  
• 1/2 cup finely minced onion
  
• 1 clove garlic, minced fine
  
• 1 14-ounce can tomato sauce
• 2 tablespoons fresh basil, chopped fine
• 1/2 teaspoon fresh ground black pepper
  
• 1/2 teaspoon red chili flakes
• 3/4 cup shredded mozzarella cheese
  

Directions

Preheat oven to 400 degrees. Remove chicken from brine, rinse thoroughly, and pat dry with paper towels (or thaw and dry enhanced chicken breasts). Spray a baking sheet with nonstick spray. Mix the bread crumbs and the Parmesan cheese in a pie pan or other wide, shallow dish. Mix the eggs and water in another similar dish. Put the flour in one more dish. Dredge a chicken breast in the flour, shaking off any excess. Coat with the egg mixture and then move to the bread crumbs, coating all sides and pushing firmly to adhere. Put the breaded chicken on the baking sheet and repeat with the other pieces. Put the baking sheet in the oven and bake for 20 minutes.

Meanwhile, heat the olive oil in a 2-quart saucepan over medium heat. Add the onions and a heavy pinch of kosher salt. Sweat for 5-7 minutes, or until the onions are soft and translucent (do not brown them, if they start to sizzle or jump around, turn the heat down). Add the garlic and cook for 1 more minute. Add the tomato sauce, chili flake, black pepper, and Parmesan cheese rind. Simmer very gently over low heat until the chicken has baked for 20 minutes. When there are 5 minutes left, remove the rind and discard. Add the basil and gently simmer for the remaining baking time.

Remove the chickens from the oven. Place a thin layer of sauce over each one (2-4 tablespoons, as you like it). Put 2 tablespoons mozzarella cheese on top of each one and return the baking sheet to the oven for another 10 minutes, or until the cheese has melted and the chickens have an internal temperature of 160 degrees. Serve with pasta marinara and garlic toast.

*Enhanced chicken breasts have been injected with a salt solution that makes them juicier and more tender. They are usually sold individually quick frozen (IQF) in bags labeled "Chicken enhanced with a solution..." or something like that. If you don't have (or want to buy) enhanced chicken, you can brine your own (which will probably taste better anyway, but takes more time). Mix 12 ounces of pickling salt, 1/4 cup sugar, and 2 quarts of water in a 2 gallon plastic tub (or clean picnic cooler). Whisk until the sugar and salt are dissolved and add the chicken breasts. Brine for 6-12 hours in the refrigerator, or add a pound of ice in a tightly sealed zipper bag if doing in a cooler (changing the bags every 4 hours or whenever it melts, making sure the ice water doesn't leak and dilute the brine). Back to ingredients