Cheese Stuffed Pasta with Tomato, Sausage and Chive Blossoms


Hi everyone!

Well, it seems that a lot of folks out there are not familiar with cooking with chive blossoms/flowers. I have never really thought about it because I use them all the time. so, I thought I would show you an example of a dish I just made with chive blossoms.

If you are not familiar with the taste of chive blossoms, let me tell you what they taste like. They are a very mild, delicate sweet onion taste. Not as intense as the chive stalks or green onions. The blossoms are wonderful when you want a very subtle onion flavor in your dish and you don’t want chunks or pieces of onion.

So, whenever you want a slight taste of onion to a dish, use the chive blossom. You can use the entire blossom head just as it is or as I prefer, I cut of all the actual flowers. Just chop them off at the base of the flower.

recipe 001 The chive blossoms are fantastic in scrambled eggs or omelets. Just thought I would throw that in. LOL

This is another “Diann is cleaning out the fridge so, let’s see what happens” recipes.

I don’t know about you but, certain dishes that I make, I also will make extra to freeze. Lasagna is a very good example with me. I never make just one lasagna for dinner. If I am going to all the trouble to make a lasagna it’s just as easy to make 3 and only cook one that night and freeze the other two. For me, that works. Especially now that we are in summer. Life is just too busy. I always want to have something quick to make. Well, I do several things that are make ahead and freeze dishes. One of those is stuffed pasta. Make up a bunch then divide them into individual meal portions and freeze.

  So, that is what I started with. Cheese stuffed pasta. This is super easy. Use large shells, lasagna noodles or make your own wide noodles. My cheese stuffing is just ricotta, garlic powder, some parmesan cheese and sometime chopped chives if they are in season. Just mix that all together and either stuff the shells or roll the wide noodles. These are so handy to have on hand. I don’t season them up a lot because I like to create different dishes with them. I want them as the foundation of my meal.

To get this dish started, preheat oven to 425 degrees.

Stuffed noodles go right from freezer to a baking dish. And set aside for the moment.

recipe 010 Next I sliced cherry tomatoes in half and tossed some in another baking dish with 2 tablespoons of olive oil, 1/4 teaspoon on garlic powder and a healthy dose of black pepper. Stir them until all the tomatoes are covered in oil.

recipe 014 Pop these into the 425 preheated oven for about 10 minutes (uncovered). When you remove from oven, drop the heat down to 350 degrees.

recipe 021 The other night we grilled Italian sausages for dinner. It was a good size package so, we cooked it all so we could have some left over for another meal or two. One more step to help you with time and ease of cooking. After all, when the grill is hot, why not take advantage of it and cook a bunch of meats to be used at a later day. I always have ziplock bags of grilled meats in the freezer.

recipe 004 I used 3 of the sausages and put them in the food processor to grind them down.

Into a skillet they went.

recipe 005 I chopped up about 8 chive blossoms and threw those in there too.

recipe 007 Another great time saver are these bottled sauces. Now, I have never used them as they are in the bottle. They are just a good quick sauce base to start with. This one is a 4 cheese rosa sauce. Love it! I had 8 coupons for these and was able to get them at .78 cents a jar to have on hand. What I normally use as my sauce base is a simple white sauce that I make ahead of time. You can get that recipe HERE.

recipe 003  Pour the entire jar in the skillet with the meat. Add a cup of milk into the emptied jar to get out all the last bit of the sauce, shake and pour into mix. Add about 1/4 cup of grated parmesan (optional). Bring to a boil (stir often).

recipe 009 Now pour sauce over stuffed noodles.

recipe 011  Add the baked tomatoes. Do NOT throw out that yummy oil!

recipe 022recipe 023  Now, just because I think this kind of dish is better with melted cheese (isn’t everything!), I added white cheddar on top. You could use whatever you have. Cover with foil and put in 350 degree oven. Bake for 30 minutes. Remove foil and back in the oven and bake for another 10 minutes.

recipe 024Okay, while are meal is cooking, let’s make the salad and dressing. When I have a rich dish like the one above I want a simple salad to go with it and I think citrus is the perfect compliment to  a rich cheesy dish. So, our salad is going to be lettuce, mandarin orange and almond slices.

Time to make the dressing. Grab that empty sauce jar and rinse. Yup, I don’t believe in messing up any unnecessary dishes whenever possible!

Add 1/4 cup of olive oil

1/2 cup apple cider vinegar

The mandarin juice (for a 15 oz can)

Healthy dash of S & P

About a 1/4 teaspoon of garlic powder

Chopped chive blossoms and chopped chives.

recipe 006Important tip regarding chives. If you have left your chives to blossom, clip off your blossoms and then just cut the chives down. You can dry out these chives but, they are too tough to eat at this point. I kind of rotate my chives so that I always have part of them tender to use and some left to blossom so I can use the flower.

recipe 026Take all your chopped blossoms and chives and toss them into the tomato oil left from roasting the tomatoes.  Stir and try to get every bit of that yummy flavor out of the dish.

recipe 027Put of the goodness into your jar of dressing an shake well.

recipe 030What’s nice with reusing this jar, the leftover dressing is already in a jar and can go in the fridge.

Let’s get our salad dressed.

recipe 031 YUM!

Okay, it’s time to get our dish out of the oven. Make sure to let this rest for about 10 – 15 minutes before serving.

recipe 028And that is it. Enjoy!

recipe 033recipe 032

The chive flowers looks so pretty in the salad and are so tasty.

recipe 034recipe 036recipe 033recipe 037recipe 038Thank you for stopping by. I hope you enjoyed these chive blossom dishes and now have an idea how to use them in your meals. I will be posting more chive blossom dishes throughout the summer.

Have a great day!

Don’t forget, I will have this week’s Thrifty Things Friday Party up Thursday! I hope to see you there!

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This post is also being posting to our herb blog DTL Herbs

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I’m joining these wonderful women at their parties:

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Foodie Friday

Weekend Cooking

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13 comments :

  1. WOW that looks delicious! And now I'm hungry...thanks a lot! haha, no really, I've NEVER cooked with chive blossoms, I honestly didn't even know there was such a thing! but they look so pretty and I bet they taste wonderful!

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  2. ooh, I just thought of a question for you! Do the chives attract a lot of bugs? My huzby really hates our "bushes" in the front of our house and we've been talking about what we can plant there, maybe I could plant chives! They are so pretty! {even prettier than the weeds that are growing there now!!}

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  3. That looks yummy Diann! Do you ever dry the blossoms? Funny, without really knowing what to do, I thought today that I need to cut the chives back, I took the blossoms off last week and they just feel too woody. Thanks for the info:@)

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  4. I have tons of chives and have never EVER used the blossoms. Thanks for the inspiration and directions. Beautiful pics, Diann.

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  5. Looks yummy, how can you leave it on the plate long enough to take photos! ;o) Scarlett x

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  6. Diann,
    I just spent a bit of time catching up on visiting with you!!
    I am not one who is into cooking or into recipes but i LOVE this recipe and may actually try it. Joe is a picky eater but this recipe will definitely make me happy if not him!! I am a pasta person!

    I also saw your post on Storage. I posted my storage for my Christmas decorations on my Christmas blog for the Where Do You Store It all? party. It was not pretty and with no pretty hutches either but it is what it is since I too live in a towhhouse. We rent a storage Shed!!

    And I think your Bee tea set is just the cutest darn thing!!

    Loved visiting with you and catching up!!

    Hugs,
    Debbie

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  7. I love this recipe and I love all the tips that you posted too. I find that I can't cook for just us 5, I have to act like the Marines are also coming to dinner. I need to restock the freezer though since one of the kids left the door open and ruined everything! I know what I am going to start my stock with! I was also wondering about the chive blossoms. I have lots of them and was wondering if you could eat them. I am out to pick some blossoms now! Thanks for posting! This is great!

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  8. I would have never dreamt of using the blossom.
    It sure does make a yummy looking meal.
    Thanks for sharing the info.
    Hugs

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  9. Great recipes using the chive flowers. I love them in a salad.....they just brighten it up:)

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  10. Wow...thanks for sharing! I wasn't familiar with using chive flowers...I wonder if this would be a good alternative for my picky eaters...when I want some flavor?!!!

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  11. Wow. What a fun and tasty I'm sure idea. Now to see if I can find any.

    http://jillconyers.typepad.com/life_as_i_see_it/2011/06/im-lovin-it-protein-smoothie-favorites.html

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  12. Never eat chive blossoms before. They are so beautiful and I'm sure they taste just as delicious. I love mild onion flavor, such as shallots. Seems like these blossoms tastes just like that. Thanks for sharing your wonderful dishes in how to use them. I think I'll plant some chive this weekend so I can get my hands on some of theses pretty blossoms.

    Amy
    http://utry.it

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  13. Your recipe looks and sounds delicious. I will have to try this dish. thanks for sharing.

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Thank you for taking the time to comment! I love to hear your ideas. If you ask a question, I will answer it here in a comment back to you. Please check back! Thank you for visiting and have a wonderful day! Diann :)