Cabbage, Sausage and Bacon Noodles In Cheddar-Mustard Sauce

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

This is a recipe for Cabbage, Sausage and Bacon Noodles with a Cheddar-Mustard Sauce. The source of my inspiration was a traditional Irish recipe for bacon and cabbage with two sauces: parsley and a whole-grain mustard sauce. I took flavors from both sauces and combined them, and took the bacon and cabbage theme a little further by adding Italian sausage. Instead of serving it with potatoes I used egg noodles. It’s a fusion of Irish with my own Italian-American style of cooking. It all works to make one of the most delicious noodle dishes I’ve ever eaten.

What I loved most was that all the flavors worked together. The cheddar-mustard sauce didn’t overwhelm the other flavors like I thought it might. Mustard and cheese makes for a happy marriage. Just add a little to your next grilled cheese and the flavor will sing. A mixture of hot and sweet sausage adds a gentle bite of spiciness. The cabbage wilts down and assimilates right into the dish along with the crumbled bacon to add another layer of flavor. It was a truly comforting dish, a warm hug on a rainy, dreary day.

I’m submitting this to the Daily Spud’s Paddy’s Day Food Parade.

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce


Cabbage, Sausage and Bacon Noodles in Cheddar-Mustard Sauce
8 slices Bacon
Olive Oil for sauteing
1 Yellow Onion, diced
Sea or Kosher salt & Fresh Black Pepper
1 teaspoon Thyme
4 cloves Garlic, minced
1 pound Italian Sausage, sweet or hot (I used a mixture), ground or links with casings removed
6 cups Green Cabbage, shredded or thinly sliced (about 1 + 1/2 pound)
1 cup Water
8 ounces Egg Noodles
1 tablespoon Butter
Parmesan Cheese, grated for serving
For the sauce:
4 tablespoons Butter
3 tablespoons Flour
1 teaspoon Thyme
1/2 teaspoon Dry Mustard
1 tablespoon Dijon Mustard
2 + 1/2 cups Whole Milk
1 + 1/2 cup Extra Sharp Cheddar
1. In a large cast iron skillet or heavy bottomed skillet fry the bacon until crispy. Remove to paper towels; set aside, when cool enough to handle, crumble. Drain grease from pan and add back two tablespoons of oil. Saute the onion until tender, season with salt, pepper and thyme; add garlic and saute until fragrant. Add the sausage and brown, breaking it apart as it cooks.
2. When the sausage is browned and broken up pile the cabbage on top. Add a cup of water, bring to a simmer on medium-low heat, cover. Check every five minutes giving the cabbage a gentle stir to slowly start incorporating the sausage mixture throughout. Cook until cabbage is tender about 15-20 minutes.
3. Meanwhile cook the egg noodles according to package directions. Drain and toss with a tablespoon of butter or olive oil to prevent sticking.
4. To make the sauce melt the butter in a medium saucepan, whisk in the flour, thyme, and both mustards. Season with a little salt and pepper. Cook for 2 to 3 minutes over low heat whisking constantly. Slowly whisk in the milk, bring back up to a simmer and allow to simmer for 2 more minutes, whisking. Add cheddar, turn off heat and whisk until melted. Remove from heat.
5. In a large bowl toss the noodles and sauce together. Add the cabbage mixture including any liquid and the crumbled bacon. Toss well. Serve with Parmesan cheese.

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

I’m also sending this to Joanne of Eats Well With Others for her Regional Recipes: Ireland round-up and

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More Macaroni and Cheese, Please

Macaroni & Cheese

This is an easy, straight-forward, classic Macaroni and Cheese recipe. There’s nothing fancy about it, even though for a quick moment I considered using an ‘upscale’ cheese. The thought was quickly dismissed. Don’t get me wrong I love a fancy mac ‘n’ cheese. But sometimes I crave simple satisfaction. This is a mac ‘n’ cheese my mother would make; homey, comforting and totally unpretentious. The kind your kids will love and ask for seconds. And then beg you to make again.

Macaroni & Cheese

I want to pass on a secret for making the best mac and cheese that I learned from my Mom. Instead of mixing the pasta into the cheese sauce she pours it over top of the pasta right in the pan. I don’t know the science behind it but I can say firsthand that it works for producing an extra creamy pasta sauce. I really love a good, extra sharp cheddar for this. Freshly shredded please, not bagged, because it doesn’t melt as smooth or as creamy.

Macaroni & Cheese
(adapted from Betty Crocker)
8 ounces uncooked Elbow Pasta
1/4 cup Butter + 1 tablespoon
1/4 cup All-Purpose Flour
3/4 teaspoon Sea or Kosher Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Ground Mustard
1/2 teaspoon Worcestshire Sauce
1 teaspoon Dijon Mustard
2 + 1/2 cup Milk
3 cups Shredded Extra Sharp Cheddar Cheese, 1/2 cup set aside for topping (12 ounces)
1/3 cup Cornflake crumbs
1. Heat oven to 350 degrees. Grease a 2-quart or 8×8-inch casserole pan.
2. Cook and drain elbows to al dente according to package directions. Pour into casserole pan and toss with a tablespoon of butter.
3. Meanwhile in a medium saucepan melt butter over low heat; whisk in flour, salt, pepper, both mustards, and Worcestershire. Cook over low heat, whisking
constantly until the mixture is smooth and bubbly. Slowly whisk in milk and heat to boiling whisking continuously. Boil for one minute and stir in cheese. Stir
until all the cheese is melted. Remove from heat.
4. Pour evenly over the top of the elbows. Sprinkle with 1/2 cup cheese set aside, and then with the crumbs.
5. Bake uncovered 20-25 minutes until bubbly and golden.

Moon's Macaroni & Cheese

I’m sending this to Presto Pasta Nights hosted by Italian Mama Chef this week.

 Don’t forget to enter my Side Dish Showdown!

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Baked Macaroni and Cheese on FoodistaBaked Macaroni and Cheese

Presto Pasta Nights #144

Presto Pasta Nights

I had a wonderful time this week checking out all of the mouth-watering entries for this last Presto Pasta Night of the year. It led me to discovering some tasty new blogs along with new friends (hopefully). A huge thank-you to Ruth for allowing me to host and to everyone who took the time to send me their entries during this busy holiday season.

To kick off the round-up I thought we would start with the mastermind behind Presto Pasta Nights, Ruth of Once Upon a Feast who shares not one but “three ways to honor the sausage.” Her first is a Rotini with Sweet Fennel Sausages, Sun-dried Tomatoes & Black Olives. Ruth says about this one “These sweet fennel sausages work so well with tomatoes that this one is always delicious.”

new asia & sausage & zinfindel pasta 010

The second is Last Minute with Fennel Sausage & Mushrooms in Tomato Sauce. Ruth describes the dish as “a garlicy, spicy dish with olive oil and a little white wine as the base for the sauce.”

Ital_sweet_fennel_sausage_&_mushroom_sauce (Small)

And last but not least Bucatini Bolognese. These are all competing to be my new favorite!

bucatoni bolognese

Bergamot of Cooking Escapades sent this Spaghetti in Roasted Garlic, Tomato and Red Pepper Sauce. She was looking for something different to please her daughter and this was a winner. Pass me a plate please!

Sphagetti in Roasted Garlic, Tomato & Red Pepper sauce

Angela of Spinach Tiger made her Mom’s recipe for Spaghetti and Meatballs: Retro Rose’s Spaghetti and Meatballs. Angela talks about her “food rules” and says “Although the meatballs would be cooked in a tomato sauce, they would never actually be served with the spaghetti.” It’s a very interesting and entertaining post I bid you to go over and read the post in it’s entirety.

Spaghetti and Meatballs

Next up is Jeanne of Cook Sister! who made a Chicken, Roasted Butternut & Feta Lasagna. Jeanne says she “recently cooked the dish for a relaxed Sunday lunch with friends and all I can tell you, dear readers, is this:  Make. This. Dish.” I concur.

Chicken, Butternut Squash & Feta Lasangna (Small)

Chaya, The Comfy Cook made Linguine with Lemon, Mushrooms, Garlic & Thyme. Chaya was looking for something to soothe her hunger and says “Since, I have a yearning for pasta, I went seeking an easy lunch recipe that had flavor and this fits the bill.” Hmm… it’s lunch-time here…

Linguine with Lemon, Mushrooms, Garlic & Thyme

Joanne of Eats Well With Others made a festive Wintry Green Baked Ziti. Why is it festive you might be thinking? Joanne says “nothing says Christmas like the red and green of kale and tomato sauce in a cheesy baked pasta dish.” I say pure comfort! Is there any left?

Wintry Baked Ziti (Small)

Ozoz of Kitchen Butterfly made a Linguine Al Cartoccio, a re-creation of a dish she enjoyed in Rome that is loaded with seafood. It is baked in a bag and Ozoz says “When you opened it, you got a delightful nose of pasta, fresh seafood and herbs.” A lovely ‘gift’ to make for the holidays; how about Christmas lunch? recommends Ozoz. I’m game!

Linguine Al Cartuccio

Graziana of Erbe in Cucina(Cooking with Herbs) made Walnuts Pasa with Marjoram. Graziana tells how she was first introduced to marjoram; “When I was a child, my mother find marjoram as an ingredient for walnuts sauce, and bought this new, mysterious herb. Since then, marjoram it’s a must-have for me..” This dish is a must-have for me!

Walnuts Pasta with Marjoram

Abby of Eat the Right Stuff made a Rabbit Ragu. Abby cooked her first rabbit years ago and has enjoyed it in restaurants since. She says  “I was worried the meat would be tough but amazingly it wasn’t and the ragu tasted absolutely wonderful. i added a handful of mixed wild mushrooms to the ragu which worked really well.” I’ve never eaten rabbit but this looks quite appealing!

rabbit-ragu

SE of Denufood made a Orzo Pasta with Greens. SE says “…this dish which  is very simple, quick, no frills recipe and perfect with greens and olive oil.” Healthy and vibrant.

OrzoPasta with Greens

Pam of Sidewalk Shoes made a Warmed Olive and Garlic Pasta. This dish was inspired by her life-long love of olives. About the dish she says ” this is a very pretty, and super quick and easy weeknight pasta dish.” I too love olives –  and this dish!

Warmed Olives and Pasta (Small)

Deb of Kahakai Kitchen made A Few of “My Favorite Things” Pasta. Deb says ” Lots of ingredients, but it all works–a little tangy, a little spicy, some good texture and crunch, and a whole lotta yum. (Sausage, garlic, red chili flakes, artichoke hearts, spinach, capers, lemon and a crunchy topping of toasted breadcrumbs and pine nuts).” Lots of my favorites too! An incredible dish!

A Few of My Favorite Things

Teresa of A Blog About Food made this Asian Beef and Noodle Bowl. She used Ramen noodles and says she “liked it a lot because you DON’T use the salt laden flavor packet, and it includes a lot of wonderful healthy ingredients like spinach and carrots.” Is this plate full for me?

Asian Beef & Noodle Bowl

Tigerfish from Teczcape – An Escape To Food made this nutritious Chicken Livers with Vegetables Noodle Soup. Tigerfish says ” Like cod liver oil, chicken liver is a nutrient-packed superfood supplement that can help boost energy, muscle growth, brain power, and general health.” Just great for growing kids!

Chicken Livers With Vegetables Noodle Soup

Cari of Cari Cooks made two dishes. Her first is Penne with Roasted Zucchini, Italian Sausage & Feta. Cari says “the simpliest things in life are often the greatest pleasures.” This may be simple to make but the flavors are anything but!

Roasted Zucchini, Italian Sausage and Feta 2 (Small)

Her second: Rotini with Poached Salmon, Peppers, & Goat Cheese. Another easy but delicious combo.

Pasta with Salmon, Peppers & Goat Cheese (Small)
 
Ching of Little Corner of Mine made Stir-Fried Vietnamese Rice Noodle(Loh See Fun). Ching says she “found the Vietnamese rice noodle at my Asian supermarket. Instead of preparing it in soup, I did a quick stir-fry in white sauce. I was too lazy to prepare the soup for it and wanted a change from my usual black sauce.” Anytime is a good time for this tasty stir-fry!

Stir fried Vietnamese Rice Noodle


Christine of Kits Chow made a Tagliatelle with Baby Cuttlefish, Chile Peppers & Tomatoes. The recipe came from Gordon Ramsay’s new Cookalong show. Christine says ” The dish turned out to be delicious! Quick and easy too. It only took about 15 minutes.” I love the spiciness!

Tagliatelle with Cuttlefish (Small)

Happy Cook from My Kitchen Treasures made Chicken Ramen.  Happy Cook says ” Combine noodles, hot stock, fresh vegetables and lightly grilled chicken and you have a complete meal in a bowl. The writter of this book says fast food really doesn’t get better than this and I have to totally agree with him.” I agree too! It looks hearty and warming.

Japanese ramen noodles

My submission is this Ratatouille Pasta. Thinly sliced zucchini and eggplant are sauted and flavored with garlic, onion and Italian seasonings then simmered with tomatoes and artichokes to make this quick, easy and light dish. It’s wholesome and nutritious and a brand new favorite of mine.

Ratatouille Pasta

I hope you enjoyed this diverse and delicious round-up as much as I did! Presto Pasta Nights will reconvene for the second week of January. Ruth will be kicking off the new year by hosting.

Happy Holidays!

Ratatouille Pasta

Ratatouille Pasta

I am honored to announce I will be hosting Presto Pasta Nights this week!
For those of you who don’t know – it’s a weekly pasta event for bloggers that was started by Ruth of Once Upon a Feast. Any dish that includes pasta in one of its many forms is eligible. Be sure to mention that you are submitting it to Presto Pasta Nights with a link to the website and mention that I am hosting with a link back to me. Then send me your entries: cinnamonyspice (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Friday the 18th (by 3 p.m.) with the permalink, your name, your blog’s name, and the name of your dish. Check the submission guidelines for more information. Don’t forget to check back here on Friday night for the round-up of carbilicious deliciousness!

presto pasta nights

My entry is this nourishing and wholesome vegetable-packed Ratatouille pasta. Thinly sliced zucchini and eggplant are sauted and flavored with garlic, onion and Italian seasonings then simmered with tomatoes and artichokes to make this quick, easy and light dish.

This is a new favorite of mine that I actually get cravings for. It’s given me a new appreciation for zucchini, a veggie I’ve not thought of fondly in the past. This is a very forgiving recipe; add more veggies or omit one. My Mom makes it with just zucchini and tomato. This recipe grew from hers.

The secret here is to slice the zucchini and eggplant real thin and then into bite-size pieces or you will end-up with thick slices of mushy, unappealing vegetables. I eat this as a main dish but it may not be hearty enough for some. Serve it as a side or toss in some cooked protein like chicken or shrimp if that’s the case. Serve with a drizzle of extra-virgin Olive oil, generously topped with Parmesan and crusty bread.

Ratatouille Pasta

Ratatouille Pasta
(by Reeni)(serves 3 as a main dish)
1 large Yellow Onion, diced
Olive oil for sauteing
Sea salt and fresh pepper
4 cloves Garlic, minced
3 cups Zucchini, peeled, thinly sliced(1/8 of an inch), cut into bite size pieces
3 cups Eggplant, peeled, thinly sliced(1/8 of an inch), cut into bite size pieces
1 teaspoon Italian Seasoning
14 ounce can of Artichokes, rinsed, chopped into bite size pieces
14 ounce can Diced Tomatoes
8 ounces Spaghetti (like Barila Whole Grain)
Extra Virgin Olive oil, for serving
Fresh grated Parmesan or Romano, for serving
1. Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper. Add garlic, saute until fragrant.
2. Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.
3. Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten – fifteen minutes. Taste and re-season if needed.
4. Meanwhile cook the spaghetti to al dente according to package directions.
5 Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.

Do you eat whole wheat or whole grain pastas? Have a hard time convincing your family to eat them? I have to share another secret: Barila Whole Grain tastes just like regular pasta. It has the same exact texture, flavor, and consistency. I’ve tried a lot of different whole wheat/grain ones where the texture or flavor was weird. I promise you this is not. Your family won’t even know the difference if you tell them it’s regular pasta. I promise.

Ratatouille Pasta

Ratatouille Pasta on FoodistaRatatouille Pasta

Chickpea and Orzo Pasta Salad

Chickpea & Orzo Salad

This healthy and delicious recipe for Chickpea and Orzo Pasta Salad is a spin-off from my Mom’s favorite Chickpea and Tuna Salad. I built on the original recipe by adding orzo, lemon, Parmesan cheese, and toasted almonds. A light and summery pasta salad.

You can pick up a bit of smokiness and crunch from the toasted almonds, some pungency from the onion and garlic, saltiness from the tuna and Parmesan, and a hint of tartness from the lemon dressing that makes this wonderfully satisfying.

Chickpea & Orzo Salad

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Chickpea and Orzo Pasta Salad
(by Reeni)

1 and 1/3 cup of uncooked Orzo
1 can Chickpeas (Garbanzo beans), drained and rinsed
2 cans solid white albacore tuna, drained
1/2 cup red onion, sliced
1/2 cup sliced almonds
2/3 cup Parmesan, fresh grated, plus more for serving
1/3 cup Basil leaves, chopped or 2 teaspoons dried
1 teaspoon thyme, dried
1/2 cup Extra-Virgin Olive Oil
3 tablespoons lemon juice, fresh squeezed
4 cloves garlic, minced
1 teaspoon Sea salt
1/2 teaspoon black pepper

Cook the orzo to al dente according to package directions. Drain and rinse with cold water to stop them from cooking further. Toast the almonds in a dry saute pan over medium-low heat until they turn golden. Add to a large bowl with the orzo, chickpeas, tuna, red onion, parmesan and basil. In a small bowl whisk the olive oil, lemon juice, garlic, salt and pepper. Refrigerate for an hour before serving. Serve over salad greens or as a side.

Printable Recipe
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Chickpea & Orzo Salad

I’m sending this to the very lovely Joanne of Eats Well With Others, the host of this week’s Presto Pasta Nights.