pasta Archives | Mama Harris' Kitchen

Chicken Sausage and Pumpkin Pasta Bake

September 23, 2016 by MamaHarris 12 Comments

Special thanks to Sprouts Farmers Market for sponsoring this Chicken Sausage and Pumpkin Pasta Bake recipe and the opportunity for one lucky winner to receive a $25 gift card to Sprouts!

It’s officially pumpkin season folks! Yes, even though it’s still hitting the triple digits here in Northern California the nights are a bit chillier and pretty soon the A/C will be turned off for quite a few months. Pumpkin flavored everything is literally everywhere, even here in my kitchen. My lovely friends over at Sprouts Farmers Market sent over a big box full of pumpkin products – which is just a small sampling of what can now be found in their store. Of course, I was inspired to create something with everything in the box!

This wonderful box is full of anything a pumpkin lover could want, and even some things a not so big fan of pumpkin would like too!

There’s Pumpkin Seed Tortilla Chips, Pumpkin Iced Cookies, Organic Pumpkin Spiced Apple Cider, Pumpkin Pasta Sauce, Old Fashioned Pumpkin Snaps, Cranberry Pumpkin Crisps, Maple Pumpkin Butter and Pumpkin Pie Lip Balm! Pumpkin, pumpkin everywhere!

Of course, I had to taste test a few things. Since I’m a salty snacker I was immediately interested in those Pumpkin Seed Tortilla Chips. I mean, chips and dips are my absolute favorite, but this got me a bit inspired. I made a little trip out to Sprouts to grab a few additional items to create what I had in my mind, which was snacks. Pumpkin themed snacks in the form of an appetizer platter to serve my family while I prepare dinner. You could also use this for any type of get together in the Fall season, but during the week my family is famished when they get home – and they will snack on whatever is in sight. So I find that preparing some little snacks for them to chew on while I prepare dinner helps them not completely ruin their appetite.

Once at Sprouts I also noticed there was a Pumpkin Spice Salsa available, and I just had to get it to go with the Pumpkin Seed Chips. The chips are seasoned with sea salt and you can actually see the little pumpkin seeds in every chip. They’re very tasty and not overly salty or too crunchy and they went absolutely perfectly with the Pumpkin Spice Salsa. The salsa is delicious and the flavor is just a little deeper and richer than a normal salsa, you can taste those pumpkin spices in there, it elevates the flavor.

I was also very excited to try the Maple Pumpkin Butter and it didn’t disappoint. It’s very delicious, perfect for morning toast or bagels, or on anything really. It would probably have been amazing on those pumpkin bagels I spotted at Sprouts, but instead I purchased a little bag of Multigrain Bruschetta Bread Slices. This was perfect to serve with the Maple Pumpkin Butter on my little appetizer platter. Mr. Harris is not a pumpkin fan but I somehow coerced him to try this and he was hooked, it’s that delicious!

For this appetizer platter, a handful of each item was all that was needed. I did pick up the Sprouts Brand Original Flavor Hummus and some veggies to serve to round out this appetizer platter with some color and fresh choices as well. I have to say it was a hit, the littlest boys loved those Pumpkin Iced Cookies, I loved the Pumpkin Seed Tortilla Chips with the Pumpkin Spice Salsa, and Mr. Harris loved the Maple Pumpkin Butter. The appetizer platter was empty before dinner was even ready. I do have a big family so I don’t recommend this much food if it’s just 2-3 people, but it was perfect for my family of seven!

In addition to the finger foods I also used the Organic Pumpkin Spiced Apple Cider to create some warm drinks. I simply added a little caramel sauce to the inside of the glasses and heated up the cider in a pot. Once ready, I poured it into each glass and served it warm. It was delightful and something I’m sure to drink all pumpkin season long!

Now for the dinner I knew I wanted to make something with that pumpkin pasta sauce. The sauce already has a lot of flavors going on, it’s tasty with a hint of tomato and carrots with a gorgeous bright orange color. I picked up some roasted chicken sausage and some shells to create my pumpkin pasta bake, I already had some cheese and spices at home to complete the rest of the meal. Super easy and simple, perfect for busy weeknights. I also didn’t add much else to the pasta bake because the chicken sausage was really tasty and even had a bit of spice to the flavor thanks to the onion and peppers in the sausage.

Chicken Sausage and Pumpkin Pasta Bake Ingredients:

1 jar Sprouts Pumpkin Pasta Sauce
1 package Sprouts Shells Pasta, cooked al dente
1 Package Sprouts Old Tyme Butcher Shop Roasted Chicken Sausage
non-stick cooking spray (I used olive oil)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cup of your favorite melty cheese (I used a mix of Monterey Jack, Pepper Jack and Mozzarella)
1/4 teaspoon dried parsley
3/4 cup bread crumbs (recipe below)

Toasted Bread Crumbs Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon salted butter
1 cup panko bread crumbs
1/2 teaspoon minced or crushed garlic
3 tablespoons Parmesan cheese
1 teaspoon dry Italian seasoning

Directions:

Begin with toasting the bread crumbs. In a small pan, add the olive oil and butter and heat until melted. Add the panko bread crumbs and garlic, cooking over medium-low heat (and stirring often) until golden. Remove from pan, toss with Parmesan cheese and Italian seasoning and set aside. I usually do this step way ahead of time, since I like to have these crumbs readily available for various meals. I make it every so often to have on hand and add to dishes I like.

Preheat oven to 350 degrees.

Begin by cutting the sausage in half length-wise, then slicing into bite sized pieces. Spray the skillet with cooking spray, then add the sausage. Cook over medium heat until the sausage is browned.

In a separate pot add the Pumpkin Sauce and the salt, pepper, paprika, thyme, marjoram, nutmeg and cinnamon. Stir over medium heat, just until warmed and spices are blended in the sauce.

Remove from heat and stir in the cooked pasta, and then the cooked chicken sausage.

Spray a large casserole dish with non stick cooking spray, then add half of the pasta mix into a casserole dish.

Sprinkle half of the cheese mixture over the pasta, then top it with the other half of the pasta. Sprinkle with the remaining cheese, then sprinkle the dried parsley on top. Pop in the preheated oven, setting your timer for 15 minutes (just until cheese melts).

Sprinkle with the bread crumbs and bake another 5 minutes or so.

Allow to cool, serve and enjoy!

Chicken Sausage and Pumpkin Pasta Bake

Ingredients

Chicken Sausage and Pumpkin Pasta Bake Ingredients:

1 jar Sprouts Pumpkin Pasta Sauce
1 package Sprouts Shells Pasta, cooked al dente
1 Package Sprouts Old Tyme Butcher Shop Roasted Chicken Sausage
non-stick cooking spray (I used olive oil)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cup of your favorite melty cheese (I used a mix of Monterey Jack, Pepper Jack and Mozzarella)
1/4 teaspoon dried parsley
3/4 cup bread crumbs (recipe below)

Toasted Bread Crumbs Ingredients:

1 tablespoon extra virgin olive oil
1 tablespoon salted butter
1 cup panko bread crumbs
1/2 teaspoon minced or crushed garlic
3 tablespoons Parmesan cheese
1 teaspoon dry Italian seasoning

Instructions

Begin with toasting the bread crumbs. In a small pan, add the olive oil and butter and heat until melted.
Add the panko bread crumbs and garlic, cooking over medium-low heat (and stirring often) until golden.
Remove from pan, toss with Parmesan cheese and Italian seasoning and set aside. I usually do this step way ahead of time, since I like to have these crumbs readily available for various meals. I make it every so often to have on hand and add to dishes I like.
Preheat oven to 350 degrees.
Begin by cutting the sausage in half length-wise, then slicing into bite sized pieces.
Spray the skillet with cooking spray, then add the sausage.
Cook over medium heat until the sausage is browned.
In a separate pot add the Pumpkin Sauce and the salt, pepper, paprika, thyme, marjoram, nutmeg and cinnamon. Stir over medium heat, just until warmed and spices are blended in the sauce.
Remove from heat and stir in the cooked pasta, and then the cooked chicken sausage.
Spray a large casserole dish with non stick cooking spray, then add half of the pasta mix into a casserole dish.
Sprinkle half of the cheese mixture over the pasta, then top it with the other half of the pasta. Sprinkle with the remaining cheese, then sprinkle the dried parsley on top. Pop in the preheated oven, setting your timer for 15 minutes (just until cheese melts).
Sprinkle with the bread crumbs and bake another 5 minutes or so.
Allow to cool, serve and enjoy!

https://mamaharriskitchen.com/2016/09/chicken-sausage-and-pumpkin-pasta-bake/

#TalkPumpkinToMe

Have a favorite from above in mind? Enter to win this giveaway for a $25 Sprouts Farmers Market so you can pick up some of your favorite pumpkin products!

Here’s how to enter:

Prize: One (1) $25 gift card to Sprouts Farmers Market.

Giveaway runs through the evening of October 9th.

Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.

Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!

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Savory Chicken Noodle Soup

November 16, 2015 by MamaHarris Leave a Comment

I will be the first person to exclaim from the rooftops and shout from the streets how much I love Fall. I love the crisp air, the beautiful colors of the leaves as they begin to drop from trees. I love the earth tone colors of Fall and the layered clothing. I love gloves and coats and boots. I love what it means to me in the kitchen, making more stews, soups and comfort foods. I also love that the holidays are coming up and everything that entails to our own little (big) family.

However, Fall also includes some nasty colds that get passed all around through my family. It includes turning the heater on which dries out my airways leading to more asthma inhaler uses. It also includes being chilled to the bone at times.

That’s where one of my favorite soups comes in.

I make a variation of this soup using turkey after the Thanksgiving holiday, but throughout cold weather season I love to make a nice big pot of chicken noodle soup. Sometimes the recipe varies based on what vegetables I have on hand, and I might switch up the noodles a little bit as well. However, this soup is a favorite. Everyone in the house enjoys a heaping bowl of this comforting goodness, and always wants seconds too.

It’s the perfect thing to nurse a cold right back to health, as I did last week with myself and my littlest one. The spices keep it savory, and the combination of a savory chicken stock, carrots, cabbage and red bell pepper with the egg noodles is so hearty.

This makes a rather large batch of soup, and once you add the noodles it soaks up a lot of the broth. If you like your soup with more liquid, you can add a cup or so more water, or use a thinner noodle that doesn’t soak liquid up so much. For my family of seven this soup lasted two days. It’s a great one if you’re feeding a lot of people, but it can also freeze well if you’re cooking for far less people.

Chicken Stock Ingredients:

1 whole chicken, about 3.5 – 4 lbs.
3.5 – 4 quarts water
1 tablespoon salt
2 teaspoons black pepper
2 teaspoon coriander
2 teaspoons dry onion flakes
1 teaspoon Italian Seasoning
1 teaspoon extra virgin olive oil

Chicken Noodle Soup Ingredients:

strained Chicken Stock (see recipe above)
6 carrots, diced
1 red bell pepper, diced
1/2 red onion, diced
1 cup shredded cabbage
6 cloves garlic, chopped
1/2 tablespoon dried basil
1/2 tablespoon Italian Seasoning
1/2 tablespoon marjoram
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon ground cayenne pepper
1 teaspoon ancho chili powder
1.5 cup shredded chicken
1/4 cup chopped parsley
1 package extra wide egg noodles

Directions:

Begin by combining all of the ingredients for the chicken stock in a large stock pot. Bring water to a boil, then simmer for 4 hours or so. The chicken should be falling off the bone.

Remove the chicken from the pot, then strain liquid through a sieve.

Take chicken apart and shred about 1.5 cups worth of chicken to add to the soup later.

Add all of the liquid into a large pot, mine is 7.25 quart* and it was about 3/4 full. Bring liquid to a slow boil, then add carrots, bell pepper, and red onion.

Add shredded cabbage, garlic, and all the seasonings and give it a good stir. Let it continue to cook at a low boil, and add the chicken. Lower heat to simmer and cover for 1-2 hours, stirring occasionally.

Just before you’re ready to add the noodles, stir in the chopped parsley.

Then stir in the noodles. Cover again and continue to let simmer for another 20-30 minutes, until noodles are soft. Be sure to stir occasionally.

Stir it up real good.

Serve warm. I like it with some saltine or oyster crackers, I might add a little salt and pepper but it’s great as is. Unless you’re crazy and you add hot sauce to everything like my husband, then you might want to include that too.

(I accidentally used a fork in the photos instead of a spoon, however it is hearty and thick enough to eat with a fork!)

Enjoy!

Savory Chicken Noodle Soup

Prep Time: 25 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 4 hours, 55 minutes

Savory Chicken Noodle Soup

Just in time for cold season, try this savory spin on the traditional chicken noodle soup.

Ingredients

Chicken Stock Ingredients:

1 whole chicken, about 3.5 - 4 lbs.
3.5 - 4 quarts water
1 tablespoon salt
2 teaspoons black pepper
2 teaspoon coriander
2 teaspoons dry onion flakes
1 teaspoon Italian Seasoning
1 teaspoon extra virgin olive oil

Chicken Noodle Soup Ingredients:

strained Chicken Stock (see recipe above)
6 carrots, diced
1 red bell pepper, diced
1/2 red onion, diced
1 cup shredded cabbage
6 cloves garlic, chopped
1/2 tablespoon dried basil
1/2 tablespoon Italian Seasoning
1/2 tablespoon marjoram
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon ground cayenne pepper
1 teaspoon ancho chili powder
1.5 cup shredded chicken
1/4 cup chopped parsley
1 package extra wide egg noodles

Instructions

Begin by combining all of the ingredients for the chicken stock in a large stock pot. Bring water to a boil, then simmer for 4 hours or so. The chicken should be falling off the bone.
Remove the chicken from the pot, then strain liquid through a sieve.
Take chicken apart and shred about 1.5 cups worth of chicken to add to the soup later.
Add all of the liquid into a large pot, mine is 5 quarts and it was about 3/4 full. Bring liquid to a slow boil, then add carrots, bell pepper, and red onion.
Add shredded cabbage, garlic, and all the seasonings and give it a good stir. Let it continue to cook at a low boil, and add the chicken. Lower heat to simmer and cover for 1-2 hours, stirring occasionally.
Just before you're ready to add the noodles, stir in the chopped parsley.
Then stir in the noodles. Cover again and continue to let simmer for another 20-30 minutes, until noodles are soft. Be sure to stir occasionally.
Stir it up real good.
Serve warm. I like it with some saltine or oyster crackers, I might add a little salt and pepper but it's great as is. Unless you're crazy and you add hot sauce to everything like my husband, then you might want to include that too.
(I accidentally used a fork in the photos instead of a spoon, however it is hearty and thick enough to eat with a fork!)
Enjoy!

https://mamaharriskitchen.com/2015/11/savory-chicken-noodle-soup/

Do you have a favorite Fall food?

*this contains an affiliate link that I may receive a small percentage of if you make a purchase.

Vegetarian Italian Sausage with Tri-Color Rotini {GIVEAWAY}

February 13, 2015 by MamaHarris 7 Comments

Disclosure: I received complimentary products from Valley Fig Growers in exchange for this post and giveaway. As always all opinions are my own.

About six months ago my 14 year old daughter, RiRi, decided on changing her eating habits by becoming a vegetarian. Since then I’ve had the challenge of creating meals for her either by adapting whatever I’m making for the family and making a smaller serving for her with an alternative, or I make something vegetarian friendly for the whole family.

I have to admit, even though it’s her change in eating habits that it has changed the way we all eat as a whole. We’ve tried alternative products that I don’t think we would have tried otherwise and found some pretty tasty substitutes.

As we all know February is the month for love and the holiday we love to spend with that someone special, Valentine’s Day. Not only is it the month for love, but it’s also National Heart Month as well. I thought it would be interesting to create a recipe that can be shared with your love on Valentine’s that also is heart healthy.

I recently received a package from Valley Fig Growers that contained some delicious varieties of Orchard Choice® California Fig Spreads. These are made right here in California with California Figs and other California-grown ingredients. There were four flavors in my package consisting of California Orange, Organic Mission Fig, Port Wine and the most intriguing to me, Balsamic Pepper.

Now, I must admit I’m normally not the biggest fan of figs. Of course, I haven’t even tried them since I was a kid, but until now I hadn’t felt inclined to try any more. Once this package arrive I have to admit that I couldn’t wait to open these jars up because those flavors were really calling my name.

I learned that figs are actually considered to be an aphrodisiac. Figs have been associated with passion, romance and love for centuries and has been associated with romance in almost every culture. It’s easy to see why, especially with how heart-healthy figs are. With high potassium levels and low sodium levels these littls bites can help lower blood pressure and they are also high in antioxidants. Figs are high in omega-3 and omega-6 which can help lower cholesterol and preserve flexibility in your arteries.

I love snacking on crackers or toast with cheese and quite a few of these would pair easily with that, but I wanted to try something different and the Balsamic Pepper Fig Spread was ideal for what I had in mind.

Once I popped the top off, I saw the fig seeds and smelled the delicious aroma of balsamic vinegar and pepper. Spicy and sweet, you know that’s my favor flavor mash-ups. Instantly I wanted to try this in a vegetarian meal. There was an Italian sausage product I’d found recently for RiRi, completely vegan and made with sun-dried tomatoes and basil. Super tasty and it’s hard to believe it’s not really meat. I thought it’d be fun tossed over some colorful pasta with a few veggies and this spread. Some smoke gouda would lend just the right balance to make this meal a winner.

In just twenty minutes I had a delicious and filling meal that was heart healthy, meat free and had a great balance of sweet, smoky and tons of flavor. This would be a great lunch or a light dinner to whip up for your sweetie on Valentine’s Day, or any day you’re in the mood for some love and romance.

Ingredients:

1 vegetarian Italian sausage (mine had sun-dried tomato and basil)
extra virgin olive oil
2 tablespoons Orchard Choice California Fig Spread in Balsamic Pepper flavor
1 clove garlic
1/4 cup grape tomatoes measured, then quartered
1/4 cup spinach measured, then cut into thin strips
salt and pepper
smoked gouda cheese
tri-color rotini
extra virgin olive oil
balsamic vinegar
basil
parsley
salt and pepper

Directions:

In a pot, prepare the rotini as directed on the package.

Begin by slicing an uncooked sausage down the middle, then cutting into 1/2 inch slices. Heat about 1 tablespoon of olive oil in a medium saute pan, and begin to saute the sausage. Once it’s almost cooked, add the minced garlic, adding more olive oil if necessary.
Once the garlic is fragrant and the sausage is cooked, add the fig spread and stir until warm and all sausage is covered in sauce.

Remove the sausage from the pan, and add about 1 teaspoon of olive oil to the pan, stirring it to mix with what’s left of the spread. Add the tomatoes and lightly season with salt and pepper, then add the strips of spinach. Lightly saute just until the spinach is slightly wilted, then remove from heat.

Once the rotini is done, drain the water out and season it with 1-2 tablespoons of olive oil and 1-2 tablespoons of balsamic vinegar. Season the pasta with dried parsley and dried basil, and to taste with salt and pepper. Split the pasta between two serving plates, then top with the sauteed vegetables and the vegetarian sausage. Top with a bit of smoked gouda. Perfection.

Enjoy!

Vegetarian Italian Sausage with Tri-Color Rotini

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings

Vegetarian Italian Sausage with Tri-Color Rotini

Spread the Love for heart health with this wonderful meal using vegetarian Italian sausage over tri-colored rotini and a surprise ingredient, fig spreads!

Ingredients

1 vegetarian Italian sausage (mine had sun-dried tomato and basil)
extra virgin olive oil
2 tablespoons Orchard Choice California Fig Spread in Balsamic Pepper flavor
1 clove garlic
1/4 cup grape tomatoes measured, then quartered
1/4 cup spinach measured, then cut into thin strips
salt and pepper
smoked gouda cheese
tri-color rotini
extra virgin olive oil
balsamic vinegar
basil
parsley
salt and pepper

Instructions

In a pot, prepare the rotini as directed on the package.
Begin by slicing an uncooked sausage down the middle, then cutting into 1/2 inch slices.
Heat about 1 tablespoon of olive oil in a medium saute pan, and begin to saute the sausage. Once it's almost cooked, add the minced garlic, adding more olive oil if necessary.
Once the garlic is fragrant and the sausage is cooked, add the fig spread and stir until warm and all sausage is covered in sauce.
Remove the sausage from the pan, and add about 1 teaspoon of olive oil to the pan, stirring it to mix with what's left of the spread.
Add the tomatoes and lightly season with salt and pepper, then add the strips of spinach. Lightly saute just until the spinach is slightly wilted, then remove from heat.
Once the rotini is done, drain the water out and season it with 1-2 tablespoons of olive oil and 1-2 tablespoons of balsamic vinegar.
Season the pasta with dried parsley and dried basil, and to taste with salt and pepper.
Split the pasta between two serving plates, then top with the sauteed vegetables and the vegetarian sausage.
Top with a bit of smoked gouda. Perfection.
Enjoy!

https://mamaharriskitchen.com/2015/02/vegetarian-italian-sausage-tri-color-rotini/

What would you make with these Fig Spreads?

You can have your chance to test out your own recipes, I’m giving away a 4 pack variety of Orchard Choice® California Fig Spreads and Mission Figlets to one lucky reader.

Here’s how to enter:

Prize: One (1) 4 pack variety of Orchard Choice® California Fig Spreads and Mission Figlets.

Giveaway runs through the evening of February 23rd.

Eligibility: Winners are limited to the continental United States with a valid address (NO PO BOXES) and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.

Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!

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10 Pasta Recipes with a Twist!

September 2, 2014 by MamaHarris 5 Comments

Disclosure: My “10 Pasta Recipes with a Twist” recipe collection is part of a sponsored opportunity by Foodie.com. I personally selected each recipe to be added to the collection. As always, all opinions are my own.Mmmm, pasta.

I just love cooking with pasta. Whether it’s served on the side, or as a part of a meatless meal, or even an easy one pot meal – sometimes pasta just hits the spot.

You know who else loves pasta? Kids! I know mine do. When I first started getting into cooking, most of my dinners always included some pasta in some sort of manner. There’s so many different forms, shapes and sizes that it comes in too. Shells, elbows, bows, and long noodles, it’s an easy way to make dinnertime fun. You can add chicken, steak, and seafood, or keep it meatless with lots of veggies.

I love the variety you can get from pasta and it’s so easy to prepare, which makes it a perfect weeknight meal in my house. Add a little seafood and it’s instant date night instead!

I’ve asked some of my favorite blogging buddies for a pasta dish or two, and I’m sharing them with you. All these dishes have a fun twist to them, which means I know some pretty creative people, right!

Just click through the slideshow below for some new recipes that are sure to end up in your regular rotation!

What are some of your favorite paste recipes?

Tortellini Pesto Pasta Salad with Sun Dried Tomatoes

June 30, 2014 by MamaHarris 2 Comments

Earlier this month I attended a webcast with that led by olive oil expert, Dr. Luisito Cercaci. We compared six different types and flavors of Pompeian Olive Oils and learned the differences between them. Prior to this tasting session, I hadn’t realized how different each oil could be. Once you are actually tasting them and comparing the color as well as the flavor to one another, you can really see which types stand out to you the most and what they would be paired with in the most complimentary fashion.

We were shown how to “warm up” the oil in our hands. One hand goes under the cup, the other on top and you just rub it for a few minutes to warm up the flavors so they really show up during the tasting. Then you swirl the oil around your tongue, to really get a feel for the body and taste of each oil. Some were stronger than others, with a variety of flavors. This method helps the flavors to stand out, and during testing this can help identify any defects in the flavor.

I discovered that I rather enjoy both the Classic Olive Oil and the Extra Virgin Olive Oil, but they are each used for different reasons. The classic olive oil has a higher smoke point, so it’s better for cooking, while the extra virgin olive oil is wonderful for dressings and marinades. Since I wanted to make a pasta salad with a pesto salad dressing, the Pompeian Extra Virgin Olive Oil was the oil of choice. I look forward to sharing more of what I learned in the coming months with different recipes and flavors that I plan to show you. If you missed my previous recipes with Pompeian Oils and Vinegars, check out my Lemon Chicken with Capers and my Shaved Brussel Sprouts Salad with Orange-Honey Vinaigrette.

Enter the Pesto Pasta Salad

This month I decided to do a super simple pasta salad. We’re getting into the really warm summer months, so I wanted to provide you with an easy side dish to serve for picnics, party, cookouts and barbecues. This is a great option to replace those creamy pasta salads with, as sometimes they don’t sit well in the heat for hours. It’s got very few ingredients and it’s so easy to just throw together in a matter of minutes!

Pasta Salad Ingredients:

1 (20 ounce) package mixed cheese tortellini
4 quarts water
1-2 tablespoons Pompeian Extra Virgin Olive Oil
1 (3.5 ounce) package sun dried tomato halves
1/4 cup black olives, sliced

Pesto Sauce Ingredients:

1 bunch of basil leaves, stems removed
3 cloves garlic
1/4 cup pine nuts
2/3 cup Pompeian Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup Parmesan Cheese

Directions:

Begin by preparing the pasta according to package instructions. Bring the pot of water to a boil, add the tortellini and extra virgin olive oil, boiling over low for about 5 minutes, or until tender.
As the pasta is boiling, put together the pesto sauce. Add the basil, garlic and pine nuts to a food processor, pulse until coarsely chopped.

Add the oil, 1/3 cup at a time, and continue to pulse until smooth.
Add the salt and pepper. Remove from processor and add to a bowl. Slowly stir in the cheese, whisking until mixed in.

Once the pasta is done, strain then rinse with cold water.

Add the chopped sun dried tomatoes and sliced olives, then top with pesto.

Stir until all ingredients are mixed together well.

Serve cold.

Enjoy!

Tortellini Pesto Pasta Salad with Sun Dried Tomatoes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Tortellini Pesto Pasta Salad with Sun Dried Tomatoes

This Tortellini Pesto Pasta Salad with sun dried tomatoes has an easy pesto base paired with mixed cheese tortellini that equals a unique salad for summer.

Ingredients

For the Pasta Salad

1 (20 ounce) package mixed cheese tortellini
4 quarts water
1-2 tablespoons Pompeian Extra Virgin Olive Oil
1 (3.5 ounce) package sun dried tomato halves, chopped
1/4 cup black olives, sliced

For the Pesto Sauce

1 bunch of basil leaves, stems removed
3 cloves garlic
1/4 cup pine nuts
2/3 cup Pompeian Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup Parmesan Cheese

Instructions

Begin by preparing the pasta according to package instructions. Bring the pot of water to a boil, add the tortellini and extra virgin olive oil, boiling over low for about 5 minutes, or until tender.
As the pasta is boiling, put together the pesto sauce. Add the basil, garlic and pine nuts to a food processor, pulse until coarsely chopped. Add the oil, 1/3 cup at a time, and continue to pulse until smooth.
Add the salt and pepper. Remove from processor and add to a bowl. Slowly stir in the cheese, whisking until mixed in.
Once the pasta is done, strain then rinse with cold water.
Add the chopped sun dried tomatoes and sliced olives, then top with pesto.
Stir until all ingredients are mixed together well.
Serve cold.
Enjoy!

https://mamaharriskitchen.com/2014/06/tortellini-pesto-pasta-salad-sun-dried-tomatoes-pantryinsiders/

#PantryInsiders | #OliveOil

What’s your favorite pasta salad?

Fourth of July Recipe Ideas!

July 3, 2013 by MamaHarris Leave a Comment

Okay, let’s just get it over with.

I’ve recently discovered that I’m a bad food blogger.

I happen to follow some pretty wonderful food bloggers and they have themed posts for each and every holiday prepared well over two weeks in advance. Their food is gorgeous and I always think to myself, “Man, I need to do that!”

Problem is, I’m so busy! D-Man started Pre-Kindergarten last week, I’m still having pain from my tooth issues, and my husbands schedule is always SO sporadic (and crazy busy!). Add to that a very precocious toddler who likes to climb on tables and up the stairs at every given moment (see photo to the right if you don’t believe me), and I’m sure you can understand. In addition, it’s been scalding hot outside! For our 4th of July it will probably be about 105! So yeah, we aren’t going to be barbecuing this year. We will be hosting a little get together with some of our closest friends and their kids, so it should be fun.

The point I’m getting at, I don’t have any super cute and cool red white and blue recipes that I’ve prepared for this holiday. I do, however, have some pretty delicious food that I’ve already posted that are great for the holiday, and some you can tweak just a bit to make them Fourth of July Friendly (just don’t mind the occasional bad photos from my earliest blog entries!)! Serve with some corn on the cob or a big green salad and you’re good to go! Keep reading to see what I mean (oh, and don’t forget to enter my giveaway while you’re at it!).

1. Blueberry Waffles –
You can start out your Fourth of July Morning with these delicious golden waffles. Serve them with fresh blueberries, strawberries and some whipped cream and BOOM! Instant red, white and blue them!

2. Cheesy Italian Ranch Red Potatoes –
These are so delicious and easy to throw together. While they’re not red, white and blue, they are red, white and delicious and I think that’s close enough!

3. Slow-Cooked Pulled Pork Sliders –
You can have the awesome feel of delicious BBQ, without getting heat stroke. That’s a win/win in itself! They’re also delicious!

4. M&M Cookies –
You could make these and pick out only the red and blue M&M’s to use. I love this recipe, you can customize the candy based on whatever holiday of the season.

5. Ham & Jalapeno Macaroni Salad –
This is the ultimate side to any get-together, especially in my house. I make it for pretty much anything, anytime we are going to have company. It’s so easy to throw together, and everyone always asks for the recipe.

6. Slow Cooker Saucy Sticky Drumsticks –
Here’s another way to get that BBQ feel without going any further than your slow cooker (yes, I’m a fan!). These can cook throughout the morning and be ready just in time for your guests to enjoy before watching the fireworks display!

7. Easy, Classic Potato Salad –
Here another easy side if you don’t want a Macaroni Salad, you can have the Potato! It’s the perfect side dish to go with anything, whether you actually do BBQ, or if you’re heading to a potluck!

8. Cheesecake with Strawberry Sauce –
This cheesecake is always requested in my house, and you can make it Fourth of July Friendly by just adding some fresh blueberries and serving it with the strawberry sauce, or even making a blueberry sauce and serving them together!

Whatever you do decide to serve this Fourth of July, be safe, enjoy, and if you have doggies like I do, help them feel safe too!!

Happy 4th of July!

Kicked-Up Philly Cheesesteak Sandwich with Spicy Mayonnaise

July 1, 2013 by MamaHarris 6 Comments

This past weekend was one of the hottest of the summer, so far. According to my weather app, temperatures will be nearing 110 degrees this week, just in time for the 4th of July holiday!
Most people like to barbecue for the holiday, but with temperatures like that we just have to find some alternatives. Who wants to stand in the fiery heat over an open flame for hours? Not I, and definitely not my husband! So when I found out Save Mart Supermarket was having my favorite sale going on with their meat, I decided I just had to go! I’ve posted about this sale before, and I love that it always inspires me to think of creative and new recipes with these great deals!

In addition to this awesome sale, Save Mart is also having a fun promotion! They are giving away a Big Green Egg Grill every day in the Explore the Grill promo they have partnered with Pepsi for. This is perfect for those days when you aren’t escaping the heat, I have to admit, I need a new grill too! Go check out the promotion and enter to win!

In all honesty, I wanted to get a little of everything with this sale. There’s no limit to how many items you can purchase, and as a food blogger it’s always good to have a variety of different meats on hand. However, both of my refrigerators and freezers are pretty full, so I had to limit myself this time. Thankfully the sale is going on until July 9th, so I can go back and stock up some more in a few days!

When sales like this happen, I tend to get a bit overzealous and want to create a fabulous and huge spread for my large family (remember, I have seven hungry mouths to feed – three of which are teenagers!) with leftovers throughout the week for us and that Big G can take to work. That’s a lot of cooking! I bought two of everything, and decided to make a pasta side dish with the prawns, consisting of linguine, herbs and cheese and a little lemon butter sauce topped with garlic lemon butter sauteed prawns. In addition, I made my roasted artichokes and then finished it off with a delicious Philly Cheesesteak Sandwich with a Spicy Mayo sauce. The sandwich had a slight twist to it, in addition to the spicy mayo I used Pepper Jack cheese! It was so good!

Philly Cheesesteak Sandwich Ingredients:

2 teaspoons extra virgin olive oil, divided
1 tablespoon vegetable oil
1 large white or yellow onion, sliced thinly
1 cup sliced mushrooms
1 large green bell pepper, sliced
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dry oregano
1 tablespoon butter
2 pounds sirloin steak, sliced into thin strips
tons of pepperjack and mozzarella cheese
french bread rolls, toasted

Spicy Mayo Ingredients:

3 tablespoons mayonnaise
1/2 teaspoon ground pepper
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper

Directions:

Start with 1 tablespoon vegetable oil and 1 teaspoon extra virgin olive oil in the pan.

add the onions and green bell peppers and saute in the oils until soft and onions begin to caramelize.

Add a few sprinkles of salt and pepper, then add the onions. Continue to saute until everything is soft, a total of about 12 minutes over medium heat.

Remove the vegetables, place in a bowl and set aside.

Add about half of the uncooked red meat into the same pan with oils.

Season with salt, pepper and oregano, cooking until brown.

Remove the first batch of meat, and add the second. By now you probably need a little more oil, so add the other 1 teaspoon of olive oil and the tablespoon of butter or margarine. Season the meat again and cook until brown. Once browned, add the other meat that’s already been cooked. Stir until combined together.

Add the cooked veggies, stir in well until everything is warmed up together. Reduce heat to low.

Now add all the cheese, then put the top on to let all that cheese melt over low heat.

I don’t have exact measurements, but I know I used a lot. I added some shredded mozzarella after this photo too. You want a ton of melted cheese on top of the steaks.

This is probably a good time to turn on your oven to around 350 degrees and put your buns on a cookie sheet. Pop them in the oven for just a few minutes until they’re slightly toasted, usually about 3-5 minutes.

Looks pretty cheesy and delicious, right?

Now add all the ingredients together for the spicy mustard, and spread it all over the toasted bread.

Now get a spoonful of meat and veggies with the cheese covering it, and spoon it into the bread.

Here’s the lingiune with herbs and lemon butter garlic prawns.

With the roasted artichoke, this is a summertime favorite!

Enjoy!

What recipe would you create with the Save Mart Supermarkets Fresh Finds Meat sale? Which meats would you make on the Big Green Egg Grill?

I’d love to hear your ideas!

Also, check out my Google+ album for more photos showing my Save Mart shopping trip!

Homemade Traditional Lasagna

December 4, 2012 by MamaHarris 12 Comments

Lasagna always reminds me of one thing. My Aunt. When I was a kid, every Halloween we would go to my Aunt’s house and go trick or treating. During that time, she’d be making her delicious lasagna so after our night of trick-or-treating we would come back and have a delicious plate of lasagna. I don’t think I had anyone else’s until many years later, and hers is the basis that I compare any to.

Now, I know it’s well past Halloween, but this is definitely the season for cuddle weather and comfort food. What’s more comforting than a nice big pan of delicious lasagna? This is not my Aunt’s recipe, matter of fact I should ask her for hers sometime. But this is my own that I’ve developed through the years and I think it’s pretty good. Hopefully you do too, and it does my Aunt proud! (Auntie E., I’m talking to you!)

Ingredients:

one pound Italian sausage
one pound ground beef (I use ground turkey)
1 small yellow onion, chopped
5-6 cloves of garlic, chopped
1 (4 ounce) can sliced mushrooms
1/2 cup fresh spinach, chopped
1 (28 ounce) can of Italian style crushed tomatoes
1 (15 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1/2 cup water
2 tablespoons white sugar
1/2 teaspoon celery seed
1/2 teaspoon marjoram
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh basil leaves, chopped
1/2 cup fresh Italian parsley, chopped (divided)
8-10 dry lasagna noodles
23 ounces ricotta cheese
1/2 teaspoon ground nutmeg
1 large egg
1/4 cup
1 pound mozzarella cheese, shredded
1 cup Parmesan cheese, grated

Directions:

Start by combining the meats, onion and garlic in a pan and browning them.

Once the meat is mostly browned add the mushrooms and spinach.

Continue to cook through until meat is browned and spinach is wilted, as shown here.

Once browned, add in the crushed tomatoes, tomato sauce and tomato paste with the water.

Combine the sauce and stir thoroughly. Add in the sugar, salt, celery seed, marjoram, salt, pepper, chopped basil, and 1/4 cup of the chopped parsley. Stir to combine, and then simmer for at least 1 1/2 hours. Because this dish does take a bit of time, you can even make the meat sauce the night before. Simmer it for about an hour and 1/2 and then refrigerate it and finish making the lasagna the next day. The meat sauce just keeps getting better, as it refrigerates, so you will be happy with those results. If you are making it all in one day, simmer at least the recommended time. This allows the flavors and seasonings to all combine and meld together. If you refrigerate it, when you are ready to prepare it, put the sauce back in a pot and reheat at a medium heat until it’s warm throughout.

While the sauce is simmering (or warming up), get a large pan and put the dry lasagna noodles in. Pour warm water over the noodles, and let sit for 15-30 minutes. This is in place of boiling the noodles, and you will find it softens them perfectly without the risk of breaking them. every few minutes move them around just a bit so they don’t stick together.

While the sauce is simmering and the noodles are softening, you can prepare your cheese filling. Combine the ricotta cheese in a bowl with the egg and nutmeg and the remaining 1/4 cup of chopped parsley. Mix together well to form the filling.

Once everything is ready and prepared you can start building your lasagna. First lightly spray a lasagna pan so the sides won’t stick. Then place a few large spoonfuls of sauce at the bottom of the pan.

Lightly shake off 4-5 lasagna noodles and lay them out over the meat sauce.
My pan is a little longer than the noodles, so I tore a few extra noodles into squares to place at the bottom right of the photo to make the noodles fit.

Now spread about half of the ricotta cheese filling over the noodles.

Spread 1/3 of the mozzarella cheese over the top of the filling, and 1/3 of the Parmesan cheese over that.

Now spread about half of the remaining meat mixture over the top.

Now lay down your remaining 4-5 noodles.

Now spread out the remaining ricotta filling.
Then 1/3 of the mozzarella cheese, and 1/3 of the parmesan cheese.

Here you’ll spread out the remaining meat sauce mixture.

Now use the remaining mozzarella and parmesan cheeses.
Cover with foil (I spray the inside of the foil so it won’t stick to the cheeses) and bake for 30 minutes.

Remove the foil, and bake another 25 minutes.

Remove from oven, the sides will be bubbling.

Let cool for at least 30 minutes before cutting.
I use this time to make a salad and some garlic bread, like my Pull-Apart Garlic Cheesy Bread.

After it’s cooled for a bit, you can serve.
I use a serrated knife to cut the lasagna if I’m serving it the same night. It won’t mess with the layers too much, but if you refrigerate it you’ll notice it firms up nicely and the layers look lovely. I had planned to do that with this lasagna, but it got eaten up too quickly and I never got the chance!

Serve and enjoy!

Turkey Noodle Soup

November 25, 2012 by MamaHarris 15 Comments

As far back as I can remember, I can recall my parents using the leftover turkey to make a turkey soup each year after Thanksgiving. I never got a recipe or anything from them, but it just seemed like the customary thing to do, and I’ve continued the tradition with my own family. Through the years I just sort of created my own technique and recipe, so if there’s a faster or easier way to do any of this, by all means be my guest!

After all those heavy Thanksgiving dishes, this soup seems like the perfect alternative leftover. It’s light and flavorful, but the ingredients and herbs still have strong ties to the holiday season. I just got done making this today, and my daughter has already had 3 bowls!

Ingredients:

leftover turkey carcass, with most of the meat cut off
about 7 liters water
2 tablespoons salt
1 large yellow onion
5 cloves garlic
5 stalks celery
4 medium carrots
1/4 cup fresh flat leaf parsley, chopped
1 tablespoon dried basil
1 tablespoon dried sage
1 teaspoon ground pepper
1 teaspoon poultry seasoning (I use Old Bay)
12 ounces uncooked wide egg noodles

Directions:

Cut all the meat off your turkey. Place leftover bone pieces in a large stockpot.

Fill the pot with water, enough to cover all the bones.
We had a 15 pound turkey, and I used about 7 liters of water to cover it.
Pour in about 2 tablespoons of salt, and cover. Bring to a boil. Once boiling, lower heat to a simmer and continue to simmer, covered, for about 8 hours.

After about 8-9 hours, all the little pieces of meat, fat, and skin will have fallen off the bone.
Turn off the stove, and let the turkey and broth cool for 1-2 hours.

Once cooled, place a strainer in a large bowl, and carefully pour the stockpot into the strainer, slowly.
Keep the bowl of broth, leave in the bowl and let cool. Clean and dry your stockpot.

While broth is cooling, empty the turkey pieces out of the strainer one by one.
Toss the bones in a bowl to discard.

Once the meat is off the bone, shred the pieces by hand, and drop back into the stockpot.

Mine still had a good amount of meat, it doesn’t look like it but my pot was 1/3 full of shredded turkey.

By this point the broth should be cooled down and the fat should have risen to the top.
Get a flat spoon and remove the filmy top layer that has formed.
Then spoon the broth with a ladle through a mesh strainer over the shredded turkey.
This will ensure you won’t have any tiny bones that get into your soup.

Once the broth is in the pot with the shredded turkey, turn the heat back on the stove and cook, uncovered, on high. Bringing the soup to a boil.
While the pot is warming up, chop up your onion.
First quarter it, then cut it into slices. Drop the slices into the soup.

Mince the garlic, and drop that in too.

Now halve (or quarter) the carrots, then slice them. Drop them into the soup.

Halve, then slice the celery. Add it to the soup.

Chop up the parsley, then add to the soup.

By now the broth should be boiling or almost boiling. Add the seasonings. Bring to a rolling boil, cover and lower the heat to simmer for about 2 hours, until vegetables are soft.

Once the broth has had a chance to simmer with the seasonings, add in the uncooked egg noodles.
Once again turn it back up to boil, then simmer and cover for about 20 minutes.

After about 20 minutes, the noodles should be soft but not overcooked.
Remove from heat, cool, then serve.

Perfectly paired with saltines and a glass of wine. Enjoy!

Turkey Noodle Soup

Ingredients

leftover turkey carcass, with most of the meat cut off
about 7 liters water
2 tablespoons salt
1 large yellow onion
5 cloves garlic
5 stalks celery
4 medium carrots
1/4 cup fresh flat leaf parsley, chopped
1 tablespoon dried basil
1 tablespoon dried sage
1 teaspoon ground pepper
1 teaspoon poultry seasoning (I use Old Bay)
12 ounces uncooked wide egg noodles

Instructions

Cut all the meat off your turkey. Place leftover bone pieces in a large stockpot.
Fill the pot with water, enough to cover all the bones.
We had a 15 pound turkey, and I used about 7 liters of water to cover it.
Pour in about 2 tablespoons of salt, and cover. Bring to a boil. Once boiling, lower heat to a simmer and continue to simmer, covered, for about 8 hours.
After about 8-9 hours, all the little pieces of meat, fat, and skin will have fallen off the bone.
Turn off the stove, and let the turkey and broth cool for 1-2 hours.
Once cooled, place a strainer in a large bowl, and carefully pour the stockpot into the strainer, slowly.
Keep the bowl of broth, leave in the bowl and let cool. Clean and dry your stockpot.
While broth is cooling, empty the turkey pieces out of the strainer one by one.
Toss the bones in a bowl to discard.
Once the meat is off the bone, shred the pieces by hand, and drop back into the stockpot.
Mine still had a good amount of meat, it doesn't look like it but my pot was 1/3 full of shredded turkey.
By this point the broth should be cooled down and the fat should have risen to the top.
Get a flat spoon and remove the filmy top layer that has formed.
Then spoon the broth with a ladle through a mesh strainer over the shredded turkey.
This will ensure you won't have any tiny bones that get into your soup.
Once the broth is in the pot with the shredded turkey, turn the heat back on the stove and cook, uncovered, on high. Bringing the soup to a boil.
While the pot is warming up, chop up your onion.
First quarter it, then cut it into slices. Drop the slices into the soup.
Mince the garlic, and drop that in too.
Now halve (or quarter) the carrots, then slice them. Drop them into the soup.
Halve, then slice the celery. Add it to the soup.
Chop up the parsley, then add to the soup.
By now the broth should be boiling or almost boiling. Add the seasonings. Bring to a rolling boil, cover and lower the heat to simmer for about 2 hours, until vegetables are soft.
Once the broth has had a chance to simmer with the seasonings, add in the uncooked egg noodles.
Once again turn it back up to boil, then simmer and cover for about 20 minutes.
After about 20 minutes, the noodles should be soft but not overcooked.
Remove from heat, cool, then serve.
Perfectly paired with saltines and a glass of wine. Enjoy!

https://mamaharriskitchen.com/2012/11/turkey-noodle-soup/

Creamy Beef Stroganoff over Buttery Egg Noodles

November 5, 2012 by MamaHarris 13 Comments

When I was a youngster both my parents worked full time.Since they were so busy, many nights we had quick weeknight meals of the boxed variety. One of my favorites for years and years was Beef Stroganoff. I loved the meat flavors with the egg noodles, and that creamy gravy. Although it was out of a box, it was one of the meals I always looked forward to.

A few weeks back I had bought some boneless top sirloin roast steak and I’ve already posted one recipe that I made them with, this is the other. I’ve been wanting to try to make my own Beef Stroganoff for a while now, and figured this would be a great time! Of course I typically make most things myself, so I’ve done some studying through the years on how to make an authentic stroganoff. Well, there was no time like the present, and it was a hit! This is a great, hearty meal, and the man in your life will love it.

Now, for those that may not know what Beef Stroganoff is, here is a definition I found on dictionary.com

stro·ga·noff

[straw-guh-nawf, stroh–] noun, Cookery.

a dish of meat sautéed with onion and cooked in a sauce of sourcream, seasonings, and, usually, mushrooms: beef stroganoff.

And that’s basically it! There’s many variety and techniques, but that’s the beauty (and art) of creating dishes, there are so many approaches to making one single dish. It’s all in the interpretation. This is why I love to cook! Something about seeing single, simple ingredients come together to make a sauce, or icing, pudding, whatever it is. It makes you feel so powerful! And knowing that you are feeding something you created to your family, the most important people in your lives. That’s pretty powerful stuff! Hope you enjoy.

Ingredients:

1-1/2 to 2 pounds boneless top sirloin roast steak
salt and pepper to taste
2 tablespoons butter or margarine, divided
1 tablespoon extra virgin olive oil
2 tablespoons all purpose flour, divided
1 1/2 cup beef broth
1 small yellow onion, sliced into small strips
2 large cloves garlic, chopped
1/4 cup worcestershire sauce
2 tablespoons red wine
1/4 cup sour cream
1 cup chopped or sliced mushrooms
3 green onions, sliced

Directions:

Cut beef into strips or chunks about 1-2 inches large. Season liberally with salt and pepper to taste.

Melt one tablespoon butter in a pan. Blend in your flour to create a roux. Whisk until smooth.

Slowly add in your beef broth, stirring and cooking until thickened and smooth.

Heat the remaining one tablespoon of butter or margarine in a separate skillet with extra virgin olive oil.
Add the meat.

Once the meat has begun browning, add the strips of onion. stir and cook together until meat has browned and onions are cooked to tender.

Add chopped garlic, Worcestershire sauce, and red wine.

Cook until the sauce and wine has reduced a bit and the garlic is tender.

Add the meat and sauce to the beef broth mixture. Simmer on low for about 10 minutes, covered.
Then add the mushrooms and sour cream.

Stir until well combined, and heat through but do not boil.

Serve over buttered egg noodles, sprinkle with chopped green onions and season as desired.

Enjoy!