Canadian Bacon and Mozzarella Penne Pasta Dish
by RaDonnaRidner-Thurman
 Savory Servings
Jul 22, 2011 | 1454 views |  0 comments | 8 8 recommendations | email to a friend | print | permalink
Canadian Bacon and Mozzarella Penne Pasta
Canadian Bacon and Mozzarella Penne Pasta
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Total approximate time from start to finish: 35-40 minutes

This is one of my new favorite dishes - made from scratch. I made it for the first time for a group of friends this week. It was fairly easy, delicious and provided my family with lunch leftovers for the next day. Don’t let the title scare you off – it’s actually quite simple and I found all of the ingredients at Wal-Mart. It had a little bit of a kick to it (thanks to the red pepper flakes) but we didn’t think it was all that spicy. I will try to include pictures throughout the cooking process for future recipes. Please keep in mind my camera is a bit antiquated and the photographer very amateur. I wasn't crazy about the picture for this recipe but hopefully it gave you an idea of just how yummy it was.

Here is what you will need:

½ pound of fresh mozzarella, cut into ½ inch cubes
1 clove garlic, minced
2 ½ tablespoons olive oil
¾ teaspoon salt
Dried red pepper flakes
¼ cup fresh italian parsley
1 small onion, chopped
1 ½ cups canned crushed tomatoes in thick puree (1 15 oz can)
¼ cup water
¾ pound penne
½ pound Canadian bacon, cut into ¼ inch dice

The Instructions:
Before you start preparing ingredients, put a large pot of water on to boil. I always add salt to my pasta water – it really gives the pasta a nice flavor. I usually use about 1 tablespoon of salt to one large pot of water.

In a small bowl, combine the garlic, mozzarella, 1 ½ tablespoons of the oil, ¼ tsp of salt and ¼ teaspoon red pepper flakes and the Italian parsley. Set this aside and let it marinate for a bit. It actually makes a very pretty color combination.

Then, get a large saucepan/stew pot and heat the other tablespoon of oil over medium-low heat on your stove. Add the onion and cook it about 5 minutes or until it’s translucent. Stir it a few times so that all of the onion cooks evenly. Next, add the tomatoes, water, the remaining ½ teaspoon salt, and a pinch of red pepper flakes (less if you want less spice). Bring it to a soft boil, put the lid on and turn it down to medium low and simmer for about 15 minutes.

By this time your water should be boiling and ready for your penne. Add it to the water and cook it until it’s just done, usually about 13 minutes. Don’t forget to set your timer AFTER the pasta has returned to a boil. It usually takes a minute after you add the pasta for the water to return a boil. Also, make sure you stir it right after you add it and several times while it is boiling. Before you drain it, save out about ¼ cup of the pasta water (you may need it later). Drain the pasta well and rinse it lightly with cold water.

Put the drained pasta back into the pot you cooked the pasta in. Add the tomato sauce mixture and Canadian bacon and combine well. Then toss with the mozzarella mixture. If your sauce seems too thick you can add some of your pasta water. Serve immediately after mixing together because the cheese melts quickly. I love to serve this with crusty bread and a tossed salad. It was definitely a crowd pleaser at my house and a dish I will definitely make again.

A quick note about the ingredients:
I found the mozzarella at Wal-Mart next to the other standard block cheeses (cheddar, swiss, etc), beneath the bags of shredded cheeses. You will find the Italian parsley over by the fresh herbs in the produce department. It looks a little like cilantro, so make sure you look at the twist tie that holds it together before you purchase it. The herbs are very different and I imagine cilantro would give this dish a very different flavor! The Canadian bacon was also very easy to find – it was in the same area as the bacon and sausage.

Happy Cooking!

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Man charged with stabbing victim in shoulder
by Rachael Brown
rgriffin@annistonstar.com
Jun 19, 2013 | 267 views |  0 comments | 12 12 recommendations | email to a friend | print
Dennis Datarvis Tippins
Dennis Datarvis Tippins
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Anniston police charged a man Tuesday night with stabbing a man with a kitchen knife earlier this month. Dennis Datarvis Tippins, 36, of Anniston, was charged with felony second-degree assault, according to a police report. Anniston police Capt. Allen George said the assault occurred on June 1 between 10:05 and 10:15 a.m. at the home of a 47-year-old man on the 600 block of East 22nd Street. George said the victim was in his living room drinking with friends when Tippins began hitting a woman in the room. The victim tried to intervene, George said, when Tippins grabbed a six-inch knife from the kitchen and stabbed the man in the shoulder. Tippins fled the home before police arrived, George said. The victim was treated at Regional Medical Center for a two-inch stab wound and was expected to recover from his injuries, the captain said. The victim and female witness were able to name Tippins, George said, and officers filed a warrant for his arrest on June 4. Police arrested Tippins Tuesday at 8 p.m. on East 22nd Street, according to a police report. George said he believes Tippins lives somewhere near East 22nd Street. Tippins was in the Anniston City Jail this morning, George said. Bond is set at $5,000. A court appearance is scheduled for July 11. Staff Writer Rachael Brown: 256-235-3562. On Twitter @RBrown_Star.
Ohatchee coach Nathan Wehunt works out some of his players at practice this week. (Photo by Stephen Gross/Anniston Star)
Ohatchee coach Nathan Wehunt works out some of his players at practice this week. (Photo by Stephen Gross/Anniston Star)
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Ohatchee's Wehunt appreciates having the full off-season for work this time
by Brandon Miller
Jun 19, 2013 | 282 views |  0 comments | 10 10 recommendations | email to a friend | print
Ohatchee coach Nathan Wehunt works out some of his players at practice this week. (Photo by Stephen Gross/Anniston Star)
Ohatchee coach Nathan Wehunt works out some of his players at practice this week. (Photo by Stephen Gross/Anniston Star)
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OHATCHEE -- Nathan Wehunt always has believed off-season work is what gets high school football teams where they need to be, “then the fall will take care of itself.” After serving as Cherokee County’s defensive coordinator, including for the Warriors 2009 Class 4A state championship season, Wehunt certainly knows success. However, when he was hired to take over Ohatchee’s head coaching job only six days before the Indians’ 2012 spring game against Weaver, he faced immediate challenges. He didn’t have that long off-season he wanted that would help build his team. Now, as Wehunt works toward his second season at Ohatchee, he has the time to develop his players -- and it is yielding a bit of optimism for the coach. “It’s night and day from when we took over,” he said Tuesday. “I tell them if we’re getting outworked then we’re getting beat. We’ve come a long way, but we have a ways to go.” This is much different from a year ago when Wehunt was trying to prepare his team to face Weaver in the spring game. “We were kind of behind the 8-ball to begin with,” Wehunt said. “We played Weaver and played a good first half. Although it was 21-0 at the end of the first half, it was only 7-0 with about four minutes left in the half, but we have some turnovers that they turned into scores.” Despite the obvious letdown of losing the game, it was a new era at Ohatchee, and over the summer last year Wehunt saw the defense pick up quickly. However, there were still difficulties him entering a new county and school. “Not knowing any of the kids at all, we wanted to figure out who could play,” he said. “You kind of get a different look at them because when you know somebody coming in you may know the kid or his parents, but coming here and not knowing anybody it gave us a chance to just look at them from an athletic standpoint. It was the only factor.” Once Wehunt figured out his depth chart and the Indians hit the field, wins didn’t come quickly or easily in the fall. Ohatchee finished the year 2-8. The long journey included losses in its first eight games, but Ohatchee started competing more and more from Week 6 on. Finally, in Week 9, Ohatchee not only won its first game of the season, a 67-6 final against Class 2A, Region 6 opponent Victory Christian, but also set the school record for most points scored in a game. “We were competing a lot more than we had been,” running back Tristan Allen said. “Everyone was looking forward to playing even after we had some tough losses.” After Ohatchee ended the 2012 season with a win over Gaylesville, the winning continued. Ohatchee scored a 20-7 win over region opponent Pleasant Valley at the 2013 JSU Spring Jamboree in April. “We didn’t change anything as far as how we approached the game,” Wehunt said. “Last year, after we finished the year against Gaylesville on a Thursday, we gave them off Friday and went back to work that Monday. I think we would have one off day a week, so nothing changed. We’ve been hitting it as hard as we are right now.” Considering the work Ohatchee is putting in November through August with Wehunt on campus, there are high hopes for the Indians’ program despite the seventh-place finish in the eight-team region last year. Wehunt having a year on the job has made “all the difference in the world” off the field, and the strides on the field may show in the fall. “Our motto this year is ÔExpect to Win.’ When a team comes here or we go on the road, I want our mentality to be we are winning, not wondering how bad we’re going to get beat,” Wehunt said. “After winning the last two last year and the spring game this year, we’re preaching this three-game winning streak, and we don’t want that to stop.” Brandon Miller covers prep sports for The Star. He can be reached at 256-235-3575 or follow him on Twitter @bmiller_star.
Kelly Tatum
Kelly Tatum
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