Jumbo Lump Crab Spaghetti with Lemon Gremolata

Fresh, sweet jumbo lumb crab meat with spaghetti is such simple classic. Take it to the next level by adding lemon gremolata and toasted bread crumbs. And yes, I did tag this as a quick and easy weeknight meal (it is, I promise!).

Whenever my husband and I go to a nice restaurant that has crab cocktail on the menu, we have to get it. I just love the sweet flavor of the crab with a touch of heat from the cocktail sauce. And it's pretty much guilt free with low calories and low fat.

Last weekend we decided to cook something restaurant quality at home instead of going out, and I was craving crab. I ran to Costco just to get a container of jumbo lump crab meat - it's totally worth it. Their container is bigger than what you can get at a regular food market and it's about $10 less. Plus, it's fresh.

When I walked in to Costco I put my blinders on and headed straight for the food section as I kept telling myself "don't go in the middle section, don't go in the middle section." Because you know if you even glance that way something is going to suck you in and I'd end up coming home with a new coat, a jumbo pack of socks, a book, Christmas wrapping paper (in August), and I'd forget the crab. I'm happy to say that this time I checked out with just one item - this huge container of jumbo lump crab meat.

When using jumbo lump crab, you never want to break up those big, beautiful chunks of meat. If you want something more broken up, just buy the regular lump crab. The jumbo lump chunks are the perfect bite. And when you get the huge container at Costco, you will definitely have extra. It makes great crab cocktail the next day!

So I mentioned that the gremolata and toasted bread crumbs take this dish pasta to the next level, and they really do. It's such a simple part of the dish, but turns it from an at home dish to a fancy restaurant quality dish. Don't skip the breadcrumbs! They seriously give the pasta such a distinctive crunch.

This can be a dairy free dish, which is how I made it. The original recipe calls for butter to start the pan sauce; I used oil. The recipe also calls for butter to toast the breadcrumbs; I used oil again. Finally, I did not put Parmesan cheese on mine, but my husband did.

Jumbo Lump Crap Spaghetti with Lemon Gremolata and Toasted Breadcrumbs
Adapted from: Foodie Crush

Ingredients for the Crab Spaghetti

• 1 pound of spaghetti
• 3 Tbsp olive oil
• 3 cloves garlic, sliced
• 1/2 c dry white wine
• 1 lemon, juiced
• 1/2 tsp red pepper flakes (more or less, to taste)
• 1 lb jumbo lump crab meat
• Kosher salt, black pepper to taste
• Optional: Parmesan cheese

Ingredients for the Lemon Gremolata and Toasted Breadcrumbs

• 3 Tbsp olive oil
• 1 c bread crumbs
• 2 cloves of garlic, minced
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp lemon zest
• Kosher salt to taste

Directions

Gremolata and Toasted Bread Crumbs

• Combine the garlic, parsley, and lemon zest. Season with salt if desired. Set aside. 
• Heat the olive oil in a non-stick pan. Add the bread crumbs and stir for 3 minutes, until toasted and golden brown. Transfer to a bowl OR combine with the gremolata (your choice! I kept them separate the second time I made this dish since my husband didn't want them).

Spaghetti

• Cook the spaghetti in a pot of salted boiling water. Drain, reserving 1 c of the water.
• Heat olive oil in a large saute pan. Add the sliced garlic and saute for 30 seconds. Add the red pepper flakes, wine, and lemon juice. Bring to a boil and then reduce to a simmer for 5 minutes. 
• Add the cooked spaghetti to the pan and toss. Add the crab and toss gently. Season with salt and pepper.
• Serve topped a spoonful of the gremolata and toasted bread crumbs. Add Parmesan if desired. 

Grandmom's Macaroni Salad

This is one of those dishes that takes me back to childhood, and now I make it often for my family. It is such a simple recipe with simple ingredients, but is one of my favorite sides for burgers, dogs, grilled chicken, or really any summer party or BBQ food.
You know those mac salads that you sometimes get at a diner in a little cup and they are all wet with way too much mayo? And they are a bit too sweet? That's not this salad.

I have a few tips to make this the best mac salad you will every try. First, you have to cook the pasta to al dente. You want it to still have a bite, so definitely rinse it with cold water as soon as you drain it. Overcooked, soft mac mixed with mayo is not what you are going for! 

I use only carrots, red onion and green pepper. It's important to dice them into the smallest dice you can get. You don't want them to stand out in the salad, but simply give flavor and some texture. 

I add my mayo in 2 steps and end up with a perfectly creamy mac salad. The first time I add it I mix it up and let it sit in the fridge for about an hour. When you take it out it will look almost dry. That's when I add the rest of the mayo and veggies. Oh - and it must be Hellman's Mayo!!!!

Finally, don't be scared to season it! Salt and pepper only, but be generous and keep tasting every time you mix. 
Timewise, this is a really quick salad to pull together. The water takes a few minutes to boil and then the pasta only takes 5 minutes to cook. During that time I chop my veggies, and then the mixing only takes a few minutes. I'll even pull this one together for a weeknight meal as long as I have an hour to let it chill in the fridge. 

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So forget those sweet, wet mac salads that have given macaroni salad a bad name and give this one a try! I guarantee it will be the one everyone asks for! 
Grandmom's Macaroni Salad
Original family recipe
Ingredients

• 1 lb macaroni/elbow noodles
• 6 Tbsp mayonnaise, separated (amount is approximate)
• 1 carrot cut into a small dice
• 1/4 red onion cut into a small dice
• 1/2 green pepper cut into a small dice
• Salt and pepper, approximately 1 Tbsp each

Directions

• Bring a pot of water to a boil. Salt it generously and then add your noodles. Cook to al dente, approximately 5 minutes. Drain and immediately rinse with cold water and drain well. Transfer noodles to a large mixing bowl.
• Add half of the mayonnaise, salt and pepper. Stir to combine, cover, and place in the fridge for one hour. 
• Add the veggies, and slowly add more mayonnaise until you get the creaminess you want - remember, you don't want it to be too wet. Continue to season with salt and pepper, tasting as you go.
• Chill until you are ready to serve, stirring before serving. 

Lemon-Garlic Orzo with Baby Spinach

A quick and easy side dish - orzo with bright and zesty lemon, fresh garlic, and baby spinach.

This side dish is light and summery but satisfies that pasta craving. Orzo also reminds me a lot of risotto, but without the time or labor. 
I served this lemon-garlic orzo with baby spinach alongside grilled chicken. I love when I only need to make one dish inside and Jon can be grilling the rest outside. Easy prep and super easy cleanup. 

Lemon-Garlic Orzo with Baby Spinach Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations
Ingredients

• 12 oz dry orzo
• 1 Tbsp butter
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1/2 of a lemon
• Zest of 1/2 of a lemon
• 1 bag (6oz) baby spinach
• Salt and pepper to taste
• Freshly shredded Parmesan cheese

Directions

• Cook orzo according to package directions
• In the meantime, heat the butter and oil in a large saute pan over medium heat.
• Add the garlic and saute 2 minutes, being careful not to let it burn
• Add in the lemon juice and rind.
• Toss in the orzo and stir in the spinach.
• Season with salt and pepper to taste and top with some freshly grated Parmesan cheese. 

Homemade Egg Noodles for Soup

No noodles for your soup? No problem! 

These homemade egg noodles come together quickly with just two ingredients and some muscle! 

A few weeks ago I was making a pot of my Homemade Chicken Soup when I walked to my pantry to grab a bag of egg noodles only to find I didn't have any!!! I really, really wanted noodles with my soup but did not feel like going back to the store in the cold rain.

So what's a girl to do? Make her own, of course!

I don't know why I decided so quickly that I'd make my own. I have never made my own pasta before, I don't have a pasta attachment, and I had no idea if it would be quick and easy or a big project.

Luckily, after just a bit of research, I realized I could do this quickly using a rolling pin, pizza cutter and some muscle. There are many different recipes out there, some using a dough hook, some using beaten eggs, some adding butter and or milk. Since it was my first time I went with a basic recipe using just eggs and four.

These aren't the prettiest noodles - they are more rustic - but you can't beat homemade noodles.

I learned a few things making these noodles. First, I really need to work on my upper body strength!! Rolling takes a lot of muscle, but then again I'm not that strong and I NEVER use a rolling pin so I'm not used to the motion.

 Second, you really want to get the dough thin and even. A few of my noodles were thicker on the ends or in the middle, so they didn't cook evenly.

Finally, along the same lines as rolling the dough out evenly, cut them evenly. All of your noodles should be the same width.

You can cook these noodles long or cut them into smaller shapes - it's up to you, what you prefer, and how you will be using them.

So the next time you are in need of noodles, give these a try!

Homemade Egg Noodles for Soup
Source: The Pioneer Woman
Note: this is for 2 people. The Pioneer Woman's rule of thumb for the recipe is # eggs = # ppl, and 1 c flour per every 2 eggs.

• 2 whole eggs
• 1 c all purpose flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands.

Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the surface as needed. 

Let the dough rest for a little while (10-15 min) before starting the next step - rolling 

When you're ready, roll out the dough using a rolling pin on a floured surface as thinly as it will go. 

Cut the dough into noodles (strips) using a knife or pizza cutter.

Please the cut noodles on a floured surface and allow them to dry before cooking.

To cook the noodles, just boil them in salted (salted!!!!) water for 2-3 minutes. Fresh noodles cook quickly so be careful not to overcook. 

Cheese Tortellini Primavera in a Light Garlic Cream Sauce

Cheese Tortellini with Fresh Vegetables in a Light Garlic Cream Sauce - A quick and easy meal that comes together in 20 minutes! 

Yes, you read that correctly. 20 minutes! 
Tortellini is a great pasta to use when you need to cut down on cooking time. Where other pasta shapes can take 8-12 minutes to cook, you will have perfect tortellini in about 5 minutes. 
As far as timing, chop your veggies and get out your other ingredients while the water is coming to a boil. Once the water boils, toss your veggies in for one minute. Blanching the veggies will cut down on your sauteeing time. Then, you make the sauce when you drop the tortellini. The sauce and tortellini will be done at the same time, and then all you need to do is toss it all together. 

This is a great Meatless Monday meal, a perfect quick weeknight dinner, and makes great leftovers (if you have any!) for lunch the next day. 

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Cheese Tortellini Primavera in a Garlic Cream Sauce

by Mary Ellen of Mary Ellen's Cooking Creations 
November-4-2016

Ingredients

• 1 small head broccoli, chopped into florets
• 1 large carrot, sliced
• 1/2 each red and green bell pepper, chopped
• 1/2 of a small yellow onion, diced
• 2 cloves of garlic, minced
• 1 12oz bag of frozen tortellini
• 1 Tbsp olive oil
• Splash of white wine
• 1/2 c low sodium chicken or vegetable broth
• 1/4 c light cream
• A few pinches each salt and pepper
• 1/4 tsp Italian seasoning (like McCormick's Perfect Pinch)
• 1/2 c freshly grated Parmesan cheese

Instructions

- Bring a pot of salted water to a boil. Once it is at a full boil, toss in the broccoli and carrots. Cook for one minute and then remove with a slotted spoon into a colander and run under cold water. Drain well. Return the water to a boil and put in the tortellini.Cook for approximately 5 minutes, or until the tortellini pops to the top of the water.
- Heat olive oil in a large saute pan.
- Toss in the onions and garlic; saute 1 min.
- Add the broccoli, carrots, red and green pepper, salt, pepper and Italian seasoning; saute 1 min.
- Add the white wine, stir for 20 seconds before adding the broth. Bring to a gentle simmer and then add the cream and Parmesan cheese.
- Drain the tortellini and add to the veggie/sauce mixture. Toss and serve.

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 4 Servings

Creamy Tomato-Garlic Pasta with Chicken and Bacon

Sometimes when I'm creating a new recipe I sit with a pen and paper and really think about what I'm going to do. I write it out a few times, add, delete, change, and then test it. I'll tweak a bit and then write a final recipe.

Other days I'll grab a few things I have in the fridge not knowing exactly what I'm going to do, and just wing it. After doing this for years and never remembering exactly how I created a recipe, I now keep a pad of paper and pencil on a nearby counter and write as I go!

I used the wing-it method to create this recipe. I was craving creamy pasta, had already defrosted chicken, and spotted some bacon that need to be used up. As I was mincing garlic, I saw 2 tomatoes and a jalapeno and decided to throw them in. I love when these recipes turn out so great!

I have such a weakness for creamy pasta dishes, but I try not to make them too often. So when I do, I might as well go all out, right? Bacon AND creamy, cheesy pasta? Yes, please.

The combination of creamy bacon with crisp, smoky bacon in this dish was so perfect. Make sure you follow the instructions to cook the chicken in some of the bacon grease to really take that bacon flavor through the dish. The jalapenos added just the tiniest bit of heat while the tomatoes were bright and a touch sweet. If you don't want the heat, you could easily keep the color by using peas or chopped spinach instead of jalapenos.

So when you need to satisfy a creamy pasta bacon craving, put this on your menu! It won't disappoint.


Creamy Tomato-Garlic Pasta with Chicken and Bacon
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

• 6 slices of bacon
• 2 chicken breasts cut into cubes
• Salt and pepper
• 1 tsp dried Italian seasoning
• 1 tsp olive oil
• 2 cloves garlic, minced
• 2 ripe tomatoes, chopped
• 1 jalapeno (optional); seeded and minced
• 1/2 c light cream
• 1/2 c freshly grated Parmesan cheese
• 1 lb small/medium shape cooked pasta

Directions

• Heat a large saute pan over medium high heat. Add the bacon and cook until browned and crispy. Transfer to a plate lined with paper towels. Once cooled, crumble. Remove all but 1 Tbsp of the bacon grease from the pan. 
• Season the cubed chicken with salt, pepper and Italian seasoning. Add chicken to the pan and cook for 6-8 minutes, until golden brown and cooked through. Transfer to a dish and keep warm. 
• Add olive oil to the pan and heat. Add the garlic, tomatoes and jalapenos; saute 3 minutes. Very lightly smash some of the tomatoes with the back of your spoon/spatula. 
• Lower the heat and add the cream. Bring to a boil and then reduce to low to maintain a simmer. 
• Remove from the heat and whisk in the cheese. Once combined and creamy, return the pan to the heat over low and add in the chicken, and half of the bacon. Add the pasta slowly, stirring (you don't want to add more pasta than the sauce can handle). 
• Adjust salt and pepper, if necessary, and serve topped with the rest of the bacon. 

Italian Herb Grilled Shrimp with Lemon Garlic Pasta and Asparagus

Last week I was having a hard time with meal planning, so I asked my daughter what she wanted. "Shrimp and pasta!!" That works for me! 
I picked up some asparagus and decided to bring everything together with herbs, garlic, and lemon. 

To make things come together quickly, my husband grilled the shrimp while I made the rest of the meal. For timing, as soon as I dropped the pasta I started my "sauce" and had him put the shrimp on the grill. He walked into the kitchen with the shrimp as I was tossing the cooked pasta with the asparagus and sauce. Isn't it great when things like that happen?

This was a light and fresh summer meal that came together in 15 minutes. Even better, my daughter ate 9 shrimp and all of her asparagus and asked for more. I'd say that's a successful meal!

Italian Herb Grilled Shrimp with Lemon-Garlic Pasta and Asparagus Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations
Ingredients

• 1 lb shrimp (I prefer 21-25 or 26-30 size shrimp); peeled
• 1 Tbsp dried Italian herbs (I like McCormick's Perfect Pinch)
• Optional: Cayenne (my husband put some cayenne on some of the shrimp for himself)
• Vegetable oil for the grill grates
• 1 lb asparagus, woody ends snapped off; cut into 2 inch long pieces
• 1/2 lb pasta; I used thin spaghetti
• 1/3 c Extra Virgin Olive Oil
• 6 cloves garlic, minced
• Juice from 1/2 of a lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Directions

• Put the shrimp on skewers and season it with the Italian herbs (and cayenne, if you want a touch of heat)
• Pour the vegetable oil onto some paper towels and rub it onto your grill grates by holding the paper towels with tongs. This will keep the shrimp from sticking to the grill. 
• Bring a pot of water to a boil. Drop the asparagus in for one minute and then transfer to a bowl of ice water using a slotted spoon. Do not dump the water! Return the water to a boil, salt it, and then add the spaghetti to the water. Cook to your liking. 
• Grill the shrimp until done, about 8 minutes
• While the shrimp is grilling and the pasta is cooking, heat the olive oil in a large saute pan. Add the garlic and red pepper flakes. Turn heat to low to keep warm, being careful your garlic does not brown.
• Once the pasta is done and drained, add it to the pan. Add the lemon juice, salt, pepper, and asparagus. Toss everything to combine. Serve with the shrimp. 

Italian Chicken and Gnocchi with Ragu Homestyle Pasta Sauce (and a giveaway!!)

Growing up, it was our family tradition that every Sunday we would go to my grandmom's house for the afternoon and dinner. Walking in I knew that either Lawrence Welk, Hee Haw, The Three Stooges, or the Phillies would be on TV and my grandmom would either be in the kitchen cooking, baking or relaxing on her rocking chair after spending some time in the kitchen.

My favorite days were gnocchi days because I always got to help. We would work in her blue kitchen at her white, pink and gray formica table, and everything was done by hand, right down to hand press ricer for the potatoes. I would watch her mix everything up, roll out the dough, and then I got to cut the gnocchi and roll it down the grater. I still remember her telling me to get my thumb in there to shape them. And of course the gnocchi was served with her homemade tomato sauce.

These days it can be hard to spend hours and hours in the kitchen, but so many shortcuts are full of things we don't want to feed our family. That's why I was so happy to learn about Ragu's new Homestyle Sauces.

The sauces are Simmered in Tradition, a recipe based on Aussanta, the founder of Ragu, who sold the pasta sauce from her porch in NY.  She reminds me a lot of my grandmom! These new sauces have no artificial flavors, no artificial colors, no high fructose corn syrup, and they are made using farm grown ingredients. They don't take any shortcuts, peeling, chopping and simmering all of their ingredients and a special blend of herbs - basil, fennel, oregano and black pepper - to layer and build the flavor. I am happy to serve Ragu Homestyle Sauces to my family!

Reading the story of Aussanta and Ragu Homestyle Sauces, I immediately thought of my grandmom and knew I'd make something that reminded me of her. My grandmom always cooked chicken in her tomato sauce, so I put on my grandmom's green checked apron and made chicken simmered in the Ragu Homestyle Sauce and served it with gnocchi.

There are several flavors of Ragu Homestyle Sauces to choose from, and the options for recipe creations are endless. I went with the Thick Hearty Traditional with vine ripened tomatoes, garlic, and fragrant herbs - there is no need to doctor it up, just heat and serve! The thick sauce coats everything perfectly, and as soon as I poured it out of the jar I could see how thick it was. It definitely reminded me of eating at my grandmom's house!

My daughter was "mmmm-ing" her way through dinner. And the best test - my husband. He could not believe that I didn't doctor up the sauce! It was perfect right out of the jar.

Visit Ragu to learn more about the new line of Ragu Homestyle Sauces and find a taste of home. Check out my recipe below, and don't forget to enter my giveaway at the end of this post!!

Italian Chicken and Gnocchi with Ragu Homestyle Pasta Sauce
#MyHomestyleRecipe

Ingredients

• 1 jar of Ragu Homestyle Thick & Hearty Traditional Pasta Sauce
• 2 chicken breasts
• Salt, pepper, garlic powder
• 1 tsp olive oil
• 1 package frozen or fresh gnocchi
• Freshly grated Parmesan Cheese

Directions

• Heat olive oil in a saute pan
• Season the chicken with salt, pepper, and garlic powder. Add to the pan and cook 4 minutes per side. 
• Pour in the Ragu Homestyle Sauce over the chicken and let simmer 20 minutes
• Serve with gnocchi

The Giveaway is closed... congrats to Mami2jcn!!!! 

Earn entries -

 - Visit the Ragu Home Page and tell me in the comments below your favorite Homestyle Sauce
 - Visit the Ragu Homestyle Sauce page and comment below how many sauces are in the collection

BE SURE to leave your email address in the comments as well so I can contact the WINNER!

Once you earn those entries, earn additional entries by:
 - Like Mary Ellen's Cooking Creations on Facebook and comment below
 - Follow Mary Ellen's Cooking Creations on Instagram and comment below with your user name
 - Follow Mary Ellen's Cooking Creations on Pinterest and comment below with your user name

Open to US residents only, must be 18 to enter. This giveaway is hosted by www.MaryEllensCookingCreations.com and has no affiliation with Amazon or Ragu. Entries accepted through June 6, 2016. Void where prohibited.