Cheesy Baked Rigatoni with Chunky Roasted Tomato Sauce

There is something so inherently comforting about baked pasta. I love the moment I take it out of the oven and it is oozing with melted cheese and bubbling gently. The whole house smells amazing! The best noodle in baked pastas is something wide and short, such as rigatoni. For this version I combined a homemade chunky tomato sauce made of fresh Roma tomatoes and canned fire-roasted tomatoes with cream cheese, and it made a smokey, creamy and heavenly sauce. The pasta can be baked in individual ramekins or in a large casserole dish. Add chicken sausage for even more flavor. Enjoy!

Cheesy Baked Rigatoni with Chunky Roasted Tomato Sauce
An ultra comforting and delicious baked pasta!
Serves 4

3/4 pound rigatoni
10 Roma tomatoes, peeled*
1 28 oz. can fire roasted tomatoes
4 oz. pancetta, diced
4 oz. cream cheese, at room temperature
6 oz. fresh mozzarella, sliced
1 onion, diced
3 carrots, diced
5 garlic cloves, minced
1 cup red wine
1 cup fresh basil leaves
1 T. dried Italian herb blend
1 T. sugar
Kosher salt and black pepper
Extra virgin olive oil

Heat oven to 375 degrees.

In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium-high heat. Add pancetta and cook until crisp. Remove and drain on a paper towel. Add another tablespoon of oil to the pancetta drippings. Add onions and carrots, sprinkle with salt, and saute until soft, about 10 minutes. Add garlic and stir for 2 minutes, then add dried herbs and stir. Pour in 1/2 cup of red wine and use wooden spoon to scrape up any brown bits on the bottom.

Add the Roma tomatoes and use a potato masher to break them up. Cook for 10 minutes, then add can of fire roasted tomatoes and mash again. Add basil leaves, sugar, and 1 tablespoon salt. Cook over medium-low heat for 30 minutes. Add remaining 1/2 cup of wine and stir. Taste and adjust seasonings as needed. Remove from heat.

Cook pasta in boiling water for 5 minutes shy of the cooking time on the package. Pasta will be underdone but will finish cooking when baked. Drain and pour back into pasta pot.

Add cream cheese to noodles and stir to combine. Then add enough tomato sauce to completely saturate noodles. Reserve any remaining sauce. 

Pour pasta into a large casserole dish or individual ramekins, greased. Spread fresh mozzarella slices over the top and sprinkle with dried herbs. Cover with tin foil and bake for 20 minutes, then remove tin foil and bake an additional 20 minutes. Let set for 10 minutes before serving. Top with fresh herbs, cooked chicken sausage, or meatballs if desired.

Recipe by Sarah Lang

*To peel tomoatoes boil them for 1 minute, then shock in ice water. The peel will slide right off!

Grilled Chicken Quesadillas

I am a firm believer that food cooked on a grill just tastes better. From asparagus to potatoes, bread to burgers, a grill imparts remarkable flavor and really ups the YUM factor! Chicken quesadillas are no exception. Assemble inside, wrap in foil, and grill for 10 minutes and you have a gooey, cheesy, flavorful feast! Make sure and grill a basket of veggies on the side- I love onions, peppers and broccoli doused in lime juice and hot sauce!

Grilled Chicken Quesadillas

A delicious Mexican meal!

Serves 2

2 boneless skinless chicken breasts, halved lengthwise
Juice of 1 lime

2 T canola or vegetable oil
1 tsp. cayenne pepper
1 tsp. cumin
4 large flour tortillas
½ onion, diced
Cilantro, chopped
Shredded cheddar cheese
Fresh mozzarella cheese, cubed
Hot sauce

Heat a grill to medium-high.

Combine lime juice, oil, cayenne, cumin and a pinch of salt and pepper in a bowl and whisk. Place chicken in a large re-sealable plastic bag and pour marinade over. Massage into chicken and refrigerate for at least 30 minutes, up to 4 hours. Drain marinade off chicken and grill over medium-high heat until cooked through. Let cool slightly then cut into small bite size pieces.

Place two tortillas on a flat work surface. Cover with a thin layer of cheddar cheese, and then add an even amount of chicken, onion and cilantro. Dot the tortilla with fresh mozzarella cheese and sprinkle with hot sauce, to taste. Add a dash of salt and pepper, and place other tortilla on top.

Wrap quesadillas in foil and grill for 10 minutes, turning once. Remove from foil and grill an additional 1-2 minutes per side until tortillas are lightly toasted. Remove from grill, cut into wedges, and serve with salsa and guacamole. Ole!

Recipe by Sarah Lang

Summer Tomato Sauce with Italian Sausage

Fresh tomatoes are one of the many reasons I love summer. There is nothing better than a home-grown, ruby red stunner picked fresh off the vine. Grocery store “tomatoes” belong in another category entirely, as they can’t hold a candle to summer garden beauties! I had a pound of homegrown tomatoes to use up last weekend, so I made my favorite meal- pasta with a homemade tomato sauce! I made it extra special by adding Italian sausage and serving it over pappardelle, a noodle thicker than fettuccine that soaks up the sauce and melts in your mouth. I also added a few other special ingredients to this sauce that I’m sure you’ll love. Trust me, you could never buy anything in a jar that tastes this amazing!

Summer Tomato Sauce with Italian Sausage
Homemade sauce with fresh tomatoes... the best reason to eat pasta!Serves 4-6

1 pound garden tomatoes
1 28 oz. can crushed tomatoes
1 pound ground Italian sausage (I prefer spicy)
1 cup Italian red wine, such as Chianti
8 oz. (1 container) baby portabella mushrooms, wiped clean and sliced (optional)
1 red onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 T. fresh rosemary, minced
¼ cup fresh basil, chopped
1 tsp sugar
2 T Parmesan cheese, grated
Extra virgin olive oil
Kosher salt and pepper
1 pound pappardelle, or your favorite noodle

First prepare the garden tomatoes. Use a paring knife to remove the small core where the stem attaches. Bring a pot of water to a boil, drop the tomatoes in and cook for 3 minutes to loosen skins. Carefully remove tomatoes and plunge into ice water. When cool enough to handle peel skin off tomatoes and place in a large bowl. Use your hands to squeeze and break up the tomatoes.

Heat a large Dutch oven or skillet over medium-high heat. Add 1 tablespoon of olive oil, and add ground Italian sausage. Use a wooden spoon to break up the meat and cook until no longer pink. Scoop out the meat and set aside. Return Dutch oven to burner. If you’re using mushrooms add them to the pot and cook until browned. Spoon mushrooms into the meat mixture to set aside.

Return pot to burner over medium heat. Add the onion and red pepper to 1 tablespoon of olive oil, sprinkle with salt, and sauté for 5 minutes until softened. Add the garlic and sauté an additional 2 minutes, then add the garden tomatoes. Cook and stir frequently for 5 minutes. Add the can of crushed tomatoes and 1 teaspoon of kosher salt and sugar. Cook for 5 more minutes, and then add the red wine. Continue to cook until sauce slightly reduced, about 10 minutes. Add the meat/mushroom mixture and fresh rosemary to the tomatoes, and simmer for an additional 10 minutes. Stir in the basil and Parmesan cheese. Taste for seasonings and keep warm.

Meanwhile, cook your favorite noodle according to package directions. Drain and add it to the sauce. Stir and allow to cook together for a minute or two. Serve in large bowls with extra basil and Parmesan cheese. Enjoy!

Recipe by Sarah Lang



Chipotle Chicken Marinade

Kevin and I recently hosted a Mexican-themed dinner party for our friends. We had a fabulous night serving fajitas with all the fixings, along with margaritas and sangria. The star of the night was the chipotle chicken, which we wrapped in tortillas with peppers, onions, cheese and guacamole. The marinade is super easy to make, and the chicken absolutely bursts with flavor from the chipotle chilies. Chipotles can be a bit spicy, so if you like less heat you can use less . I used the whole can and could happily handle the spice. Enjoy this marinade on chicken or steak, and bring some flavor to your dinner!

Chipotle Chicken Marinade

Spicy and flavorful, this chicken is delish in a tortilla or on its own!
Serves 6

1 orange, juiced
2 limes, juiced
4 T. olive oil
2 garlic cloves, roughly chopped
3 chipotle chilies, in adobo sauce (about 1 small can)
3 T roughly chopped cilantro leaves
1 tsp. ground cumin
1 tsp. salt
2 pounds chicken tenderloins or chicken breasts, halved lengthwise

Combine all ingredients besides chicken in a blender. Puree until smooth. Place chicken in a large Ziploc bag and pour marinade on top. Massage to coat and refrigerate 2-4 hours.

Remove chicken from marinade, wipe off excess, and grill until done. Serve with tortillas and other fixings to make amazing fajitas!

Recipe adapted from Tyler Florence

Ginger Teriyaki Stir-Fry

I love to make Asian-inspired dishes at home. Unlike the greasy stuff in the take-out boxes, Asian at home is healthy, flavorful and delicious! This stir-fry has a delicious sweet flavor from the teriyaki sauce, and is loaded with good-for-you veggies and fish. Or, feel free to use chicken breast instead. Serve this flavor-packed stir-fry with herbed basmati rice (simply mix dill, parsley and green onions into cooked rice) and roasted asparagus.

Ginger Teriyaki Stir Fry
Sweet and savory, a perfect Asian dinner
Serves 2

2 Tilapia fillets or Chicken breasts
½ tsp. fresh ginger, grated
1 cup flour
1 egg
Kosher salt
Black pepper
1 tsp. Seasoning salt
3 T. canola or vegetable oil
1 red bell pepper, chopped
1/2 cup sweet corn kernals
1 small red onion, chopped
1 inch fresh ginger, chopped
2 garlic cloves, minced
½ tsp crushed red pepper (or more if you want spicy)
¾ cup teriyaki sauce
¼ cup chicken stock or water

Cut fish (or chicken) into large bite size pieces. Combine with grated ginger and seasoning salt in a large bowl, mix well, and marinate in fridge for 20-30 minutes.

Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat. Add egg to the bowl and mix well to combine. Remove the fish and roll in the flour. Fry in oil until golden brown and cooked through.

In a large skillet or wok heat 1 tablespoon oil over medium-high heat. Add red pepper, onion, corn, ginger, garlic, chilies and a sprinkle of salt and pepper. Saute for 4-5 minutes, and then add teriyaki sauce and stock/water. Stir and cook for 2-3 minutes to slightly reduce.

Add cooked fish to the sauce, toss, and serve with herbed basmati rice and asparagus. Enjoy!

Recipe adapted from Tetu Island Lodge

Summer Garden Salad with Balsamic Vinaigrette

I absolutely love vegetables. When I have a fridge full of fresh choices, I know I can make a hundred different dinners bursting with healthy flavors. I often hide veggies in the food I cook (don't tell Kevin!) so that they add nutrients without making it feel like I'm just eating vegetables. I hide spinach in spaghetti sauce, fresh chopped tomatoes in pizza sauce, mushrooms and onions in enchiladas and peppers in turkey burgers. Sometimes, though, I want to let my favorite veggies shine in a big, beautiful salad. I toss it in an easy homemade balsamic vinaigrette and serve hot crusty garlic bread on the side. This is also a beautiful bed on which to add shrimp, chicken or steak. Summertime is when veggies shine! Enjoy!

Summer Garden Salad with Balsamic Vinaigrette
A fresh and flavorful feel-good dinner!
Makes 1 large salad or 2 side salads

3 cups mixed salad greens
1/2 cup grape tomatoes, halved
1/2 avocado, diced
1/4 red onion, sliced
1/4 cup fresh basil, sliced
1/4 cup Feta cheese, crumbled

1 T. balsamic vinegar
2 T. extra virgin olive oil
1 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. fresh rosemary, minced
1 garlic clove, minced
Sprinkle kosher salt and fresh pepper

Add the salad greens to a large mixing bowl. In a small dish whisk together the balsamic vinegar, olive oil, Dijon and honey. Add the salt, pepper, rosemary and garlic. Drizzle half the dressing into the greens and toss repeatedly with tongs to coat. Add more dressing as needed- not too much! Pour the greens onto a large plate and top with the tomatoes, onions, avocado, cheese and basil. Drizzle with more dressing if desired.

Recipe by Sarah Lang

Cajun Fish Cakes with Easy Remoulade and Louisiana Rice

I've always loved crab cakes, but who can get fresh crab in Minnesota? To satisfy my craving I created fish cakes made with tilapia, served cajun style. To my delight they are just as delicious and satisfying as crab cakes, and SO easy to make! Served with a cool dallop of easy remoulade and a side of spicy Louisiana rice this is a fantastic meal on a summer night. Or for a fun spin make a fish cake sandwich on a soft bun!

Cajun Fish Cakes with Easy Remoulade

Delectable patties bursting with fresh flavor and texture!
Serves 2

Cajun Fish Cakes
2 tilapia fillets
2 T. mayonnaise
1 tsp. stone ground mustard
1 T. fresh lemon juice
½ cup panko bread crumbs
2 T. fresh parsley or cilantro, chopped
1 tsp. Cajun seasoning
Canola oil
Salt & Pepper

Heat a teaspoon of oil in a non-stick sauté pan over medium heat. Sprinkle fish with salt and pepper and cook for 4-5 minutes on each side until just cooked through. Remove and let cool. Reserve pan.

Meanwhile, in a bowl combine the mayonnaise, mustard, lemon juice, panko, parsley, and Cajun seasoning.

When the fish has cooled use two forks to flake the fish into small pieces. Stir flaked fish into the breading mixture to combine. Use your hands to create four patties similar to small hamburgers. Put on a plate and refrigerate for 15 minutes.

Heat a tablespoon of oil in the same skillet over medium heat. Fry the patties for 5 minutes on each side until lightly browned and cooked through. Serve while warm with remoulade sauce. Enjoy!

Easy Remoulade
1 T. mayonnaise
1 T. prepared Cocktail Sauce
1 tsp. lemon juice
1 tsp. fresh dill (optional)

Combine all ingredients in a small bowl and refrigerate until ready to use.

Recipes by Sarah Lang

Louisiana Rice
Easy and flavorful, a perfect accompaniment
Serves 2

1 cup cooked white rice
½ onion, diced
½ bell pepper, diced
½ cup grape tomatoes, quartered
Hot sauce
1 tsp. Cajun seasoning
1 tsp. Canola oil

Heat the canola oil in a skillet over medium heat. Saute the onions and bell pepper for 8 minutes, stirring occasionally. Add grape tomatoes and cook two minutes more. Add rice, sprinkle with Cajun seasoning, and drizzle with as much hot sauce as you can handle. Cook together for a couple minutes to combine.

Recipe by Sarah Lang