Bacon, Spinach and Gnocchi Casserole #CountryCrockStars

April 24, 2013 by · 3 Comments

Thank you Country Crock for sponsoring this post.

Things have been busy in our home the last few weeks. And for me, that means I’m rushing to get dinner on the table. Why is it once 5pm hits, there is always a laundry list of things to do??!!!

When time isn’t on my side around dinner time, I love making casseroles. Casseroles have such a retro vibe, but this recipe I created for Country Crock is nothing like what your Mom used to make. (Not that there is ANYTHING wrong with the casseroles your Mom makes:) )

I came up with a Bacon, Spinach and Gnocchi Casserole on a night when I was racing againist the clock. I was wanting a comforting meal with a lot of flavor. This casserole is very easy to put together and it spends only 10 minutes in the oven. Plus, it’s loaded with cheese. YUM! I’m sure your family will love this meal as much as we did. If I was the type person who planned ahead, this casserole could be prepared in advance and then baked sometime that week.

#countrycrockstars #pasta #casserole Bacon, Spinach and Gnocchi Casserole -- The Tasty Fork

Do you love casseroles as much as I do?  If you do be sure to enter the Country Crock Stars contest.  Its easy [like a casserole] just “Share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen.” 3 finalists will win $5000 and a trip to New York City! 12 semi-finalists will win cookware! All great prizes – you can enter your best casserole recipe by clicking here.

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Bacon, Spinach and Gnocchi Casserole

Ingredients

  • 1 tbsp Country Crock
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 bacon strips, diced into pieces
  • 1/2 tsp chopped fresh thyme
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup water
  • One 17.5-ounce package potato gnocchi
  • 1/4 cup low sodium cream of mushroom soup
  • 1 cup baby spinach
  • A dash of red pepper flakes
  • Ground pepper & salt, to taste
  • 1 cup shredded Cheddar Gruyere cheese, divided

Instructions

  1. Pre-heat oven to 350 degrees. Coat a casserole dish with cooking spray.
  2. In a large skillet, melt Country Crock over a medium heat. Add onions, garlic and bacon. Cook and stir for 6 minutes. Stir in thyme; cook for 2 more minutes. Pour in chicken broth and water; bring to a simmer. Stir in gnocchi. Cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from heat. Add cream of mushroom soup, spinach and red pepper flakes. Stir and taste. Add Salt & Pepper, if needed. Fold in 1/2 cup of cheese.
  3. Pour gnocchi into baking dish. Sprinkle with the remaining cheese. Bake for 10 minutes or until the cheese is melted. Serve immediately.
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I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

meghan sig

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Four Cheese Risotto with Bacon & Caramelized Onions

February 13, 2013 by · 30 Comments

Four Cheese Risotto with Bacon & Caramelized Onions. Recipe on thetastyfork

A few weeks ago, my husband & I went to a very popular burger bar in Chicago. It’s called Kuma’s Corner — maybe you’ve heard of it…?? It’s known for it’s award winning heavy metal themed burgers, loud music and long wait times. The description I just gave doesn’t give it justice — Kuma’s has serious burger street cred. Just google to see the endless reviews and famous guests they’ve served. (It’s Lady Gaga’s favorite burger joint!)

Besides having the best burgers, they’re also known for their “killer mac n’ cheese.” I think the killer comes from how sinfully delicious this little dish can be. It’s very cheesy and you have the option of picking two toppings. I looked right past the calorie content and picked two of my favorite – bacon and caramelized onions. There are no diet options when eating at Kuma’s…or when ordering mac n’ cheese.

Four Cheese Risotto with Bacon & Caramelized Onions. Recipe on thetastyfork.com

Weeks have passed since eating at Kuma’s. And guess what I can’t stop thinking about?? Killer mac n’ cheese. With Valentine’s Day around the corner, I thought making a rich pasta dish using the inspiration from Kuma’s would be a great recipe to share with you. I said last week, there is something about Valentine’s Day which makes me crave Italian food. Mac n’ cheese doesn’t scream romance, but risotto sure does.

I’m not sure what kind of cheese Kuma’s uses for their recipe, so I picked a variety that would go great together. Sharp White Cheddar, Monterey Jack, Cream Cheese and Parmesan Cheese. (FYI – There are no calorie restrictions on special occasions.) The sharpness of the white cheddar could easily stand alone… but by pairing it with monterey jack and cream cheese, the dish is transformed into a creamy and decadent flavor bomb. And of course, by topping the risotto with Parmesan cheese, bacon and caramelized onions, you’ve got a fancy restaurant style meal made in your own home.

Four Cheese Risotto with Bacon & Caramelized Onions. Recipe on thetastyfork.com #cheesy #risotto #recipe

Making risotto is a labor of love (and a great arm work-out!). I can’t think of a better way to show someone you care than by making an amazing dinner. This Four Cheese Risotto with Bacon & Caramelized Onions fits the bill. It’s special occasion worthy!

Are you making a special meal or dessert for Valentine’s Day? I’d love to hear about it!

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Four Cheese Risotto with Bacon & Caramelized Onions

Ingredients

  • 6 slices of bacon, cut into pieces
  • 1 onion, sliced thin
  • 6 cups of stock or broth
  • Splash of olive oil
  • 12 oz arborio rice
  • 3 garlic cloves, minced
  • 1/2 cup white wine, at room temperature
  • 1 cup shredded sharp white cheddar
  • 1/2 cup shredded monterey jack cheese
  • 1 tbsp cream cheese
  • Pepper, to taste
  • Shredded Parmesan cheese, for garnish

Instructions

  1. In a large skillet, cook and brown bacon slices. Remove from skillet and place on a paper lined plate. Set aside. Add onions to same skillet and cook in bacon fat. Cook low and slow to caramelize onions. This will take 20-30 minutes. Add a little water if the skillet gets dry. When onions are brown, remove from heat and place on a plate. Set aside.
  2. In a sauce pan, bring stock or broth to a boil. Lower heat to low and cover with a lid.
  3. In the same skillet used for bacon and onions, add a splash of olive oil, rice and garlic. Stir until rice turns a light brown. Pour white white in skillet and stir until all liquid is absorbed.
  4. Using a ladle at a time, pour warmed stock/broth into the rice skillet. Stir until all liquid is absorbed. Repeat this step until rice is cooked to al dente. (can take up to 30 minutes.) If you run out of stock/broth, just add warm water.
  5. When the risotto is cooked, add cheddar, monterey jack and cream cheese. Stir until the cheese melts and is well combined. Add 1/2 of the onions and bacon to the skillet. Stir into the risotto.
  6. Taste and add pepper. (you won't need salt, trust me!) Top each serving with shredded Parmesan cheese, bacon pieces and onions. Serve warm.
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meghan sig

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Whole Wheat Penne with Triple Tomato Sauce

November 29, 2012 by · 7 Comments

Every morning I ask my husband, “What do you want for dinner?” (Yes, I’m thinking about dinner at 7am. It’s a problem.) His response is always the same, “Something healthy.” I usually give him a face that says, “Gee, thanks for the imput,” as I rack my brain for meal options. Luckily, I have 11 hours to come up with something.

Yesterday’s recipe post was all about time-saving and short cuts. If a product tastes good and can save me sometime (meaning I get to drink wine and watch TV sooner), I’ll buy it. However, there is one item in a grocery I’ll never buy. Store Bought Pasta Sauce. It never tastes good. I’ve tried different brands but there isn’t one that can trick my taste buds. Making my own pasta sauce is the only way to go.

When I get a craving for pasta, I just go with it. I always buy whole wheat pasta but the sauce creations are endless. Taking into consideration my hubby’s healthy request, I thought a marina sauce would be our best bet. But instead of just using some tomatoes, garlic and basil as a sauce — I wanted to kick it up a bit. I knew we had some sun-dried tomatoes and tomato paste in our pantry. 3 different tomato flavors in one sauce. This was gonna be good.

Just because I’m making my own pasta sauce doesn’t mean I’m going to spend a lot of time in my kitchen. This meal was ready in 20 minutes. Honestly, the pasta sauce was ready by the time the pot of water for the pasta started to boil.

So if you’re like me and not a fan of store-bought pasta sauce, give this recipe a try. I think you’ll love all of the rich tomato flavor and you’ll be impressed by how easy it comes together!

Triple Tomato Pasta Sauce with Whole Wheat Penne

  • 1lb whole wheat penne 
  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 1/2 cup sun dried tomatoes, drained and diced
  • 1 tbsp tomato paste
  • Salt & Pepper
  • Red Pepper Flakes
  • 1 28 oz can whole tomatoes
  • 6 basil leaves, torn
  • Basil for garnish

Directions:

  1. In a large pot of boiling water, cook penne until al dente. Save 1/2 cup of pasta water when draining cooked pasta. You may need it to thin out the sauce.
  2. In a sauce pan with olive oil, add onions and garlic. Stir and cook for 5 minutes. Add sun dried tomatoes and tomato paste. Continue stirring to incorporate paste. Add Salt & Pepper and a dash of red pepper flakes.
  3. In a blender, add canned tomatoes, basil and onion mixture. Blend until smooth. Wipe/wash clean the sauce pan if there is a lot of oil from the sun-dried tomatoes. You don’t want a oily sauce. Add sauce back to the pan and keep warm until pasta is cooked. (If you have a Vitamix, just keep the sauce in the blender. The blades will warm it, so you can skip this step.) If the sauce is too thick, add a some of the pasta water to thin it out.
  4. When the pasta is cooked and drained, add sauce and garnish with basil.

Inspired by Food & Wine

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New Recipe: Full Flavor Pasta Sauce – Vegetarian Meal

July 26, 2012 by · Leave a Comment

I’ve taken “Meatless Monday” to “Let’s eat meat free till the weekend.”

It’s summer time. Produce in the mid-west is at it’s very best…. so why not take advantage of it. Instead of making the typical tomato sauce for pasta, I decided to change it up a bit. I made a Roasted Red Pepper & Sun-Dried Tomato sauce for my whole wheat spaghetti. SO GOOD!!

If you have a picky eater or kids in your home, an easy way to sneak in veggies is to puree them into a sauce or soup. Besides roasted red peppers & sun-dried tomatoes, I added carrots, onions, basil and garlic to the blender to make a full flavor pasta sauce. Once it’s pureed, it will be a little thick. You can thin it out with stock or some of the water your pasta cooked in.

To add some “meat” to this pasta meal, I sautéed sliced mushrooms and tomatoes. Add it to the cooked pasta and throw in some spinach. The heat from the warm pasta and mushroom mixture will slighty wilt the spinach but it will still maintain some crunch.

Another great thing about this recipe, it’s on the table in 30 minutes. Very quick & easy with depths of flavor. It’s a tasty mid-week meal!

Roasted Red Pepper & sun-dried Tomato Sauce with Whole Wheat spaghetti, serves 4 to 6

  • 1 lb (uncooked) Whole wheat spaghetti
  • 1 medium onion, diced and divided
  • 3 garlic cloves, minced and divided
  • 2 carrots, chopped
  • 1 12oz jar of roasted red peppers, drained
  • 1/2 cup sun-dried tomatoes
  • 5 -8 basil leaves
  • splash of cream
  • 2 cups sliced mushrooms
  • 2 tomatoes, diced
  • 2 cups baby spinach
  • basil for garnish

Directions:

  1. Cook spaghetti according to directions. Reminder —  You might want to save some of the pasta water to thin out the sauce if you don’t have stock on hand.
  2. Saute half of the diced onions & garlic with olive oil. Add carrots and cook until onions are translucent. Add to blender along with roasted red peppers, sun-dried tomatoes & basil. Puree until smooth. Add water or stock until you get the consistency you like. Finish sauce by adding a splash of cream.
  3. In a saute pan, pour in a splash of olive oil and add the rest of the onions and garlic. Toss in sliced mushrooms and tomatoes. Cook until the liquid from the tomatoes have evaporated. Add this mixture to cooked spaghetti. Fold in spinach — it will wilt but not overly cook it.
  4. Pour pasta sauce into the noodle mixture. When you’re ready to serve, garnish with torn basil leaves.

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Just a quick vegetarian week night meal….

February 16, 2012 by · Leave a Comment

Remember the pesto I made earlier in the week? I promised it would show up again later in the week. So here it is…

Wednesday night for me includes watching Modern Family & Top Chef. This is my routine since I got back from Hawaii. I like it and not much will get in the way of my hot date with my TV.

With that being said, I’m not going to make some exquisite meal which requires more kitchen time than couch time. Quick meals on a night like this are a must…. so I give you Creamy Pesto & Goat Cheese Pasta with Spinach & Sun Dried Tomatoes.

Quick Meal = Quick Post.

Enjoy!!

Creamy Pesto & Goat Cheese Pasta with Spinach & Sun Dried Tomatoes (recipe serves 2)

  • 1 1/2 cups mini penne pasta, uncooked
  • 2 tbs butter or olive oil
  • 2 tbs flour
  • 1 cup skim milk, warm
  • 1/4 cup pesto
  • 1 tbs goat cheese
  • 1/2 cup spinach
  • 2 tbs sun dried tomatoes, cut julienne
  • 1/4 cup mozzarella cheese, shredded

Directions:

  1. Pre-heat oven to 350 degrees. Spray a casserole dish with cooking spray.
  2. In a pot of boiling water, add uncooked pasta. Cook until al dente. Drain but save 1/2 cup of pasta water. (You may need it later.) Put the drained pasta back in the pot.
  3. In a sauce pan at medium heat, add butter and flour. Stir consistently until the paste has a light blonde color. Slowly stream in warm milk and keep stirring until all of the milk is in the pan. Your sauce will be thick.
  4. Add pesto & goat cheese to the sauce. Taste — add salt & pepper if needed.
  5. In the pasta pot, add spinach, sun dried tomatoes & pesto sauce. Stir and incorporate all ingredients. Add pasta water if the mixture needs to be thinned out. You probably won’t need to add the full 1/2 cup of pasta water; you can be the judge of what the recipe needs.
  6. Pour pasta into the casserole dish. Sprinkle cheese over the pasta. Bake for 10 minutes.
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